Slow Cooker Mixed Berry Bread Pudding

On a chilly, blustery Vegas day, this was the second of the two slow cooker recipes I made, using Dawn Hall's super simple, fantabulous guide: Busy People's Slow Cooker Cookbook.

As I frequently do, I made several ingredient changes to the recipe, to slim it down just a tad and hopefully add nutrients.  Enjoy!

Ingredients:

• 4 egg whites
• 1/2 cup Just Like Sugar (Dawn uses Splenda in the original recipe.  I am trying to get away from using artificial sweeteners, and I've found Just Like Sugar to be a terrific, no-calorie, natural sweetener.  You can get it at the Whole Foods or online.  To me, it's virtually indistinguishable from sugar, with only a teeny tiny aftertaste depending on the recipe. Of course, you could also use plain old sugar if you'd like.)
• 1/2 teaspoon apple pie spice (Dawn uses only cinnamon.  You could also use pumpkin pie spice.)
• 3/4 cup unsweetened vanilla almond milk (Dawn uses non-fat milk. I almost always sub unsweetened vanilla almond milk for any milk called for in a recipe.  It's only 40 calories for a cup, has a gram of fiber, and is richer tasting than non-fat milk.)
• 1/2 cup fat-free French Vanilla non-dairy liquid creamer
• 4 cups French Bread, torn into approximately 1/2-inch cubes (I would like to try using whole wheat French Bread next time.)
• 1/2 cup Sunsweet Antioxidant dried fruit blend of blueberries, cherries, cranberries, and plums (Dawn calls for dried cranberries or raisins.)

Directions:

• Preheat a slow cooker to high.
• Spritz with non-stick buttery spray.
• In a bowl, stir the egg whites, Just Like Sugar, apple pie spice, almond milk, and creamer - until well blended.
• Gently stir the bread pieces and dried fruit into the egg white mixture.
• Pour into the slow cooker, and cook on high for 45 minutes or until a knife inserted into the middle comes out clean.
• Serve hot.

Serving size: 1/2 cup
Makes six servings

Nutrition stats from the original recipe:

• Calories: 142
• Fat: 1g
• Carbohydrate: 26g
• Fiber: 1g
• Sodium: 191mg

Slow Cooker Beef Stroganoff

On this chilly, blustery day in Vegas, slow cooked comfort food seemed the way go to.  I found the most amazing slow cooker cookbook at the Barnes & Noble: Busy People's Slow Cooker Cookbook by Dawn Hall.  Each recipe is seven ingredients or less and is very easy to prepare.  Although not all of  the recipes are low-calorie, Dawn uses healthier ingredients whenever possible.  Each recipe includes full nutrition information, too, which is great.

I made a couple of substitutions to increase the protein in the dish and add a few more nutrients.  It's delicious and tasty fare!

Ingredients:

• 1 1/2 cups of uncooked elbow macaroni (Dawn recommends Mueller's brand.  I used Barilla Plus because of the extra protein, Omega 3s, and fiber.)
• 1 14-ounce can fat-free, low-sodium beef broth
• 1 12-ounce can roast beef
• 2 teaspoons of minced garlic
• 1 6 1/2-ounce can of mushroom stems & pieces
• 1/2 cup of non-fat Greek yogurt (Dawn uses fat-free sour cream in her recipe.  I increased the protein by subbing Greek yogurt.)
• Salt & pepper to taste

Directions:

• Spritz a slow cooker with non-fat olive oil spray.
• Turn the cooker on high. Put the pasta and the beef broth in the cooker, making sure all the elbows are covered with the broth.
• Cover and cook on high for 1 1/2 hours.
• Stir in the roast beef, minced garlic, mushroom, and Greek yogurt.
• Cover and let sit for 5 minutes or until everything is heated through.
• Salt and pepper to taste.

Serving size: 1 cup
Makes 7 servings

Nutrition stats for Dawn's recipe are below.  Mine will be higher in protein and fiber and lower in sodium.  The calories should be the same.

• Calories: 183
• Fat: 4g
• Carbohydrate: 22g
• Fiber: 1g
• Protein: 15g
• Sodium: 825mg

Pork & Beans Bread

Isn't this a kooky-sounding recipe?!  I simply couldn't resist making it for Mike when I read about it in Joanne Fluke's "Plum Pudding Murder".  It was just too odd not to try!  Turns out, it's really good: moist, not too cakey, subtly sweet with a hint of spice.  Perfect with a cup of tea.  I waited to tell Mike what it was called 'til he tried it. No need for preconceptions, right? :)  He loved it.  I plan to make it for everyone for Christmas this year.  Everyone should have Pork & Beans Bread at least once in their lives! :D

Ingredients:

• 1 15-ounce can of Pork & Beans
• 4 eggs, beaten
• 1 cup of vegetable oil (not canola or olive - be sure to use vegetable oil)
• 1 teaspoon vanilla
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 cup chopped pecans
• 3 cups flour

Directions:

• Preheat the oven to 350 degrees.
• Spray 3 loaf pans with non-stick spray.
• Pour the Pork & Beans into a blender and puree until they're smooth with no lumps.
• Pour the beaten eggs into a large mixing bowl and mix in the pureed Pork & Beans.  Blend thoroughly.
• Mix in the vegetable oil and vanilla.
• Mix in the sugar.
• Mix in the baking soda, baking powder, salt and cinnamon. Blend thoroughly.
• Add the flour into the batter, one cup at a time, blending thoroughly after each cup.
• Divide the batter evenly among the three loaf pans.
• Bake for 50 minutes or until a toothpick comes out clean from the bread.
• To freeze it, let the loaf cool completely.  Then wrap it in plastic wrap and place in a freezer bag.  It can be frozen for up to three months.

Super Simple BBQ Chicken Pizza

This is a super quick, very simple recipe that's nice on a weeknight when time is short and you want something tasty with a 'comfort food' feel.  You can make it healthier by using reduced-fat cheeses and low-sugar BBQ sauce or adding veggies.

Ingredients

• 1 refrigerated pizza crust
• 1/2 cup original barbeque sauce
• 1/2 - 1 cup of shredded mozzarella cheese
• 1/2 - 1 cup of shredded parmesan cheese
• 1/2 cup white chicken meat (I use a rotisserie chicken from the grocery store.)

Directions

• Preheat oven to 400 degrees.
• Spray a pizza pan with non-stick olive oil spray.
• In a small bowl, blend cheeses together.
• Spread pizza dough on pan.
• Top with barbeque sauce.
• Sprinkle with cheese mixture.
• Top with chicken.
• Bake for 15-18 minutes.

White Chocolate Walnut Blondies with Maple Butter Sauce

I have been so busy with two amazing - but time-consuming! - projects that I've had very little time to cook.  So I couldn't miss the chance to try something new when Mike and I were invited to a house warming BBQ at our friends Jen & Dave's new crib.  I stumbled across this recipe through the Pioneer Woman's website, and I decided it was too decadent to pass up!

These blondies are soft and chewy, with extra creaminess provided by the white chocolate chips.  They are not overloaded with walnuts, which is nice.  They are fantastic without the sauce, but if you want a true "Wow!" experience, serve 'em with a drizzle of the maple sauce.  They are outta this world good!

For the recipe, go to http://thepioneerwoman.com/tasty-kitchen-blog/2010/10/a-tasty-recipe-white-chocolate-walnut-blondies-with-maple-butter-sauce/.

Kooky Cocktails - Funky Monkey

The second drink I created for Lee Ann's party, using Lisa Lillien's "Hungry Girl Happy Hour" as my template, was the Funky Monkey.  You can NEVER go wrong with chocolate and banana!  Especially when it only sets you back about 200 calories.  Not bad for a creamy alcohol indulgence. 

Interestingly enough, this one was the most popular at the party, although not with Miss Lee Ann, the birthday girl.  That's why it's important to have more than one bodacious beverage in your repertoire.  Tastebuds vary!

Ingredients:

• 1/2 Trader Joe's 100 Calorie 70% Dark Chocolate Bar
• 4 ounces unsweetened vanilla almond millk
• 1 ounce sugar-free vanilla non-dairy liquid creamer
• 1 ounce almond tequila
• 1 ounce sugar-free vanilla syrup
• 1 teaspoon banana extract

Directions:

• In a microwave-safe dish, break chocolate into chunks and pour non-dairy creamer over the pieces.
• Microwave for 15 to 30 seconds.
• Stir to blend chocolate fully into creamer.
• Fill a cocktail shaker about 2/3 full with ice.
• Pour all ingredients into the ice-filled shaker.
• Shake until thoroughly blended, and pour into a glass.
• Serve immediately.

 Makes 1 serving. Approximately 200 calories.

 

 

Kooky Cocktails - the PB&J

 

So inspired was I by my experience with Lisa Lillien at the recent Hungry Girl book signing, that I decided to make some low-cal cocktails for my good gal pal Lee Ann's birthday celebration.  With Lisa's fab book "Hungry Girl Happy Hour" and a bottle of delish almond tequila from my honeymoon at my side, I stirred this and shook that until I came up with two beauteous beverages that met the tastebud test. 

 

The PB&J is the first of the two.  It really does taste like a peanut butter and jelly sandwich... without the doughiness.  This was Lee Ann's fave.  Get ready to get your yum on!

 

Ingredients:

• 4 ounces unsweetened vanilla almond milk
• 1 ounce almond tequila
• 1/2 ounce sugar-free peanut butter syrup
• 1/2 ounce sugar-free raspberry syrup
• 1 ounce sugar-free vanilla non-dairy creamer

Directions:

• Fill a cocktail shaker about 2/3 full with ice.
• Pour all ingredients into the ice-filled shaker.
• Shake until thoroughly blended, and pour into a sassy glass.
• Serve immediately.

Makes 1 serving.  Approximately 150 calories.