Skinny Chef » Kid Friendly

Mini Cashew Cookies

Skinny Chef — Tue, 10 Feb 2009 01:43:46 +0000

Nut butters are great for making baked goods and sauces. I love the sweet, mellow taste of cashews, but if cashew butter is not in your budget, replace it with peanut butter instead.

Makes 4 dozen cookies

Ingredients

Non-stick cooking spray
3/4 cup cashew butter or smooth peanut butter
3/4 cup light brown sugar, packed
6 tablespoons trans-fat free margarine
2 large egg whites
2 teaspoons vanilla extract
3/4 cup whole wheat flour
1/3 cup ground golden flax meal
1/4 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
¼ teaspoon allspice
1/8 teaspoon ground cayenne chili powder
48 whole cashews (about 1/4 pound)
1/4 cup powdered sugar

Directions

Preheat oven to 350ºF. Coat three large cookie sheets with cooking spray. In a large bowl, combine the cashew or peanut butter, brown sugar, and margarine. Mash them together with a wooden spoon until well combined. Stir in the eggs whites and vanilla extract.

Sprinkle the flour, flax, oats, baking soda, salt, allspice, and ground cayenne over the egg mixture. Stir well, until a firm dough starts to form and the flax and oats are incorporated.

Coat a melon baler or small teaspoon with cooking spray. Spoon out the dough and place 1/2 inch a part on the cookies sheets. Press one of the cashews into the top of each cookie. Bake 5 to 6 minutes, until the nuts begin to brown and the cookies are still soft to the touch. Cool on cookie sheets 1 to 2 minutes before transfering to a wire rack to cool completely. Once the cookies have cooled, dust with powder sugar. Store in an air-tight container for up to three days.

Download Recipe

Other Sweet Recipes

Serve with Rich Sour Cream Cookies or Granny’s Texas Sheet Cake or Buttermilk Ice Cream.

Copyright © 2009 Skinny Chef. This Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact legal@skinnychef.com so we can take legal action immediately. If you want to syndicate our quality content, please contact us.
Website Developed by Bright Launch

hsflfwdaf

Snow Peas with Orange Zest and Garlic

Skinny Chef — Mon, 02 Feb 2009 21:57:41 +0000

I wrote this recipe for my good friend Phil who enjoyed it during Tammi’s wonderful Christmas dinner shared in Vermont. Anyone who has minimal cooking experience will like this recipe and even my husband, the reluctant cook, prepared it for us all. Just be sure not to overcook the snow peas.

Serves 4

Ingredients

2 cloves garlic, minced
1 tablespoon trans-fat free margarine
1 medium orange, zested
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Non-stick cooking spray
1 pound fresh snow peas

Directions

Combine the garlic, margarine, orange zest, salt, and pepper in a small bowl. With the back of a metal teaspoon mash the margarine until the garlic and zest are well combined. Heat a large skillet over high heat. Coat with a thin layer of cooking spray. Add the snow peas and margarine at once. Cook 3 to 4 minutes, stirring often, until the margarine coats the peas and they begin to turn a shade darker green. Transfer to a medium bowl and serve immediately.

Download Recipe

Make It A Meal

Serve with Roasted Lemon Chicken or a Baked Sweet Potato.

Wine Pairings

Chardonnay or Pinot Grigio

Lemony Fruit Cake

Skinny Chef — Thu, 11 Dec 2008 04:25:26 +0000

Christmas fruitcakes are heavy and dense, but this tender lemon pound cake can be part of your new holiday tradition. It has the candied fruit that makes it festive without using red and green food coloring.

Makes 16 slices of fruit cake

Ingredients

non-stick cooking spray
¾ cup plus 2 tablespoons all purpose flour
¾ cup spelt or white whole wheat flour
1/2 teaspoon baking soda
1/8 teaspoon salt
8 tablespoon trans-fat free, soft tub margarine
3/4 cup granulated sugar
3 egg whites
1 teaspoon finely grated, the zest of about 1 medium lemon
1 teaspoon vanilla extract
½ cup fat-free, plain yogurt
¼ cup fresh lemon juice, the juice from about 1 medium lemon
¼ cup raisins or dried cherries
¼ cup chopped dates

Directions

Coat a 1-pound loaf pan with cooking spray. Add 2 tablespoons of the all purpose flour. Shake and turn the pan until the interior is well coated with flour. Set aside. Preheat oven to 350º F.
In a large bowl or zipper lock bag, mix remaining all purpose flour, baking soda, and salt. In another large bowl add margarine and sugar. Mash the sugar into the margarine with a wooden spoon until just incorporated.

Stir in egg whites, lemon zest, vanilla. Stir in half the flour mixture, until just incorporated, do not over mix, there will be some dry spots. Add the yogurt, lemon juice, raisins, cherries, and dates. Add the remaining flour on top and mix until just combined. Scrap down the sides of the bowl and transfer batter to the loaf pan. Smooth the top with a spatula.

Bake 50 to 55 minutes until the edges of the cake are golden and a toothpick comes out clean when inserted in the center. Cool 5 minutes in the pan before removing to a rack to cool completely. Pound cake will keep 3 days tightly wrapped in aluminum foil.
  

Download Recipe

Complete Your Holiday Feast!

Here’s brand-new recipes - healthier versions of your favorite classics, along with simple tips and do ahead ideas. And yes, please share these with your friends & families…

Blueberry Pops

Skinny Chef — Tue, 29 Jul 2008 01:31:26 +0000

This fruity pops are sweet since they combine two antioxidant rich foods, blueberries and spinach. Watch Better TV clip featuring this recipe!

Serves 8

Ingredients

1 1/2 cups fresh blueberries
1 1/2 cups baby spinach leaves
3 tablespoons blueberry jam

Directions

Blend all ingredients in a blender or food processor until smooth. Pour into popsicle molds or freeze in an air-tight container 3-4 hours or until firm.

Download Recipe

Make It A Meal

Serve with Buttermilk Chicken Fingers or Sauteed Spinach.

Wine Pairings

Gewürztraminer

Creamy Spinach Dip

Skinny Chef — Sat, 26 Jul 2008 18:42:03 +0000

Artichokes make this creamy spinach dip chunky and satisfying without adding loads of extra fat that the traditional versions has. Artichokes are also high in fiber and make for an excellent salad dressing. Watch Better TV clip featuring this recipe!

Serves 6-8

Ingredients

2 cups shredded part-skim mozzarella cheese, divided
2 cups fat-free plain yogurt
1 14-ounce can artichoke hearts, drained and chopped
1 8-ounce block reduced fat cream cheese, room temperature
2 cups fresh baby spinach leaves, thinly sliced
1/4 cup grated fresh Parmesan cheese, divided
2 garlic cloves, minced
1/4 teaspoon black pepper
1/4 teaspoon mild chili powder
1/4 teaspoon salt
non-stick cooking spray
1 bag whole grain tortilla chips (about 16 cups)

Directions

Coat a 8×12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F.

In a large bowl, add half the mozzarella, yogurt, artichokes, cream cheese, spinach, half the Parmesan, garlic, pepper, chili, and salt. Mix with a wooden spoon until the spinach and artichokes are well combined. Transfer to baking dish and sprinkle with remaining mozzarella and Parmesan.

Bake 10-15 minutes uncovered until the cheese begins to brown and the dip is warm. Serve immediately with chips.

Download Recipe

Make It A Party

Wine Pairings

Gewürztraminer, Rose

Watch Better TV clip featuring this recipe!
Make a fast and healthy spread for your next get together, with a salsa party.
Find out how to entertain the skinny way on Sirius Radio.

Skinny Chef

Website Developed by Bright Launch

Chicken Enchiladas

Skinny Chef — Mon, 21 Jul 2008 18:12:07 +0000

Traditionally, enchiladas are soft tortillas dipped in salsa, filled, and then baked. In my version, chopped tomatoes mix with spinach and jalapeño to make a savory “salsa” on the inside. Enchiladas are a great dish to make-ahead dish that can be gently warmed before serving.

Serves 4

Ingredients

1 tablespoon olive oil
1 small yellow or white onion, chopped
1 large jalapeño, seeded and chopped
1 large clove garlic, chopped
1 15-ounce can chopped tomatoes
1 4-ounce can chopped green chile peppers
2 cups baby spinach leaves
2 6-ounce chicken breasts, cooked, thinly sliced
1/2 teaspoon oregano
1/2 teaspoons salt
1/4 cup reduced-fat sour cream
2 cups shredded part-skim mozarella cheese
8 small whole grain flour tortillas
non-stick cooking spray

Directions

Coat a 8X12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F.

Heat a large skillet over medium-high heat. Add olive oil. When oil is hot add the onion, jalapeño, and garlic. Cook 7-8 minutes, stirring occasionally, until the onions begin to soften but does not turn brown. Add the tomatoes along with their juices, spinach, chicken, oregano, and salt. Stir until the tomato juice coats the chicken and spinach.

Wrap ½ cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish. Spoon the sour cream over the tops of the tortillas and sprinkle with cheese.

Bake 10-15 minutes uncovered until the cheese begins to brown and the filling is warm. Serve immediately.

Download Recipe

Make It A Meal

Wine Pairings

Gewürztraminer, Rose

Cinnamon Rice Pudding

Skinny Chef — Mon, 21 Jul 2008 17:34:19 +0000

Rice pudding is a world famous dessert and almost every culture has their version. I add coconut milk to mine for creaminess, but the core flavor of this pudding is vanilla. Even people who aren’t coconut fans still dig in.

Serves 4

Ingredients

3 cups non-fat, skim milk
1 15-ounce can light coconut milk
1 teaspoon ground cinnamon
½ cup short grain white rice
1/4 cup granulated sugar
2 teaspoons vanilla extract

Directions

In a large saucepan bring the milk, coconut milk, and cinnamon to a near boil. Stir in the rice and cover. Reduce the heat and simmer, 45 minutes to an hour, stirring often until the rice is tender and most of liquid is absorbed. Stir in the sugar and vanilla and serve warm or cool completely before refrigerating in an air-tight container for up to one week.

Download Recipe

Make It A Meal

Wine Pairings

Gewürztraminer, Prosecco

Brown Sugar Ice Cream

Skinny Chef — Tue, 17 Jun 2008 11:29:47 +0000

I’m always on the hunt to find ways to use leftovers. This is the prefect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.

Makes 5 1/2 cups

Ingredients

1/2 cup cooked short grain brown rice
1 cup reduced fat plain yogurt
1 cup non-fat, skim milk
½ cup brown sugar
2 tablespoons golden flax meal
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon cinnamon

Directions

Blend all ingredients in a blender or food processor until the rice begins to break apart. Pour into an air-tight, freezable container. Freeze for 3-4 hours or until firm.

Download Recipe

Make It A Meal

Serve with Buttermilk Chicken Fingers or Sauteed Spinach.

Wine Pairings

Gewürztraminer

Whole Wheat Crepes

Skinny Chef — Sun, 15 Jun 2008 01:57:02 +0000

If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well. I recommend using a flat, lightweight griddle that fits over top of gas burners. I like to make two at a time and cool them on a wire rack before wrapping them in plastic wrap and storing in the fridge.

Makes 15, 6-inch crepes

Crepe Batter

1 ½ cup water
1 cup whole wheat pastry flour 
1/2 cup low-fat, 1% buttermilk
2 egg whites
2 teaspoons olive oil
¼ teaspoon salt
Non-stick cooking spray

Directions

Blend all ingredients in a blender or food processor until smooth. Refrigerate 1 hour or up to 8 hours covered.

Heat a griddle or a crepe pan over medium heat. Coat with cooking spray. Transfer about ¼ cup of the batter onto the griddle or pan and spread it out with a small spatula or spoon. Cook 2 to 3 minutes until the crepe begins to brown around the edges, and starts to dry out on the top. Flip and cook an additional 2 minutes until the crepe is no longer wet in the center but still moist.

Download Recipe

Make It A Meal

Serve with corn chowder or Salmon Nicoise Salad.

Wine Pairings

Gewürztraminer

Make a double batch of crepes and host a salsa party where your guests can pick their favorite filling.
Salsa is a great way to save on groceries! Don’t waste that piece of onion or handful of fresh herbs in your fridge, make salsa. Learn other ways to save cash in the kitchen.
Is it too hot to cook? Read about other ways to prepare meals without turning on the oven.

Skinny Chef » Kid Friendly

Mini Cashew Cookies

Ingredients

Directions

Other Sweet Recipes

Snow Peas with Orange Zest and Garlic

Ingredients

Directions

Make It A Meal

Wine Pairings

Lemony Fruit Cake

Ingredients

Directions

Complete Your Holiday Feast!

Blueberry Pops

Ingredients

Directions

Make It A Meal

Wine Pairings

Creamy Spinach Dip

Ingredients

Directions

Make It A Party

Wine Pairings

Related Posts

Chicken Enchiladas

Ingredients

Directions

Make It A Meal

Wine Pairings

Cinnamon Rice Pudding

Ingredients

Directions

Make It A Meal

Wine Pairings

Brown Sugar Ice Cream

Ingredients

Directions

Make It A Meal

Wine Pairings

Whole Wheat Crepes

Crepe Batter

Directions

Make It A Meal

Wine Pairings

Related Posts