May 23, 2012

Marinara Sauce


1 tsp. - Light Olive oil
2 - Garlic cloves, minced
28 oz can - Crushed tomatoes
1 - Bay leaf
1 Tbsp. - Oregano
1 ½ Tbsp. - Basil
Salt and pepper to taste


1.       In a medium pot, heat the light olive oil over medium heat.  Add the garlic and sauté for 1 minute. Then add the tomatoes, salt, pepper, oregano, basil, and bay leaf. 
2.       Stir and reduce to low heat. Cover and let simmer for 25 minutes.

SERVINGS: 6 • SERVING SIZE: ½ Cup • Calories: 29 • Fat: 1 g • Protein: 1 g • Carb: 5 g • Fiber: 1g • Sodium: 175mg

Baked Zucchini Sticks


2 Medium Zucchini, sliced into sticks
1 Large egg white
1/3 cup Plain Bread Crumbs
1 tsp. Greek Seasoning
¼ cup. - Parmesan Cheese, freshly grated
Cooking spray or olive oil
Salt and pepper


Preheat oven to 425 degrees
1.       In a bowl, beat the egg whites and season with salt and pepper. 
2.       In a zip lock bag add your breadcrumbs, greek seasoning, and cheese; shake well.
3.       Spray your cookie sheet with cooking spray or olive oil, and then set to the side.
4.       Dip the zucchini sticks into the eggs then into the bread crumb mixture. Repeat for all zucchini sticks.  Place the breaded zucchini on the cookie sheet in a single layer. Spray a small amount of the cooking spray on top of all of the zucchinis.
5.       Bake for 20 minutes, or until golden brown.  Serve with marinara sauce (optional)

SERVINGS: 4 • SERVING SIZE: ½ Zucchini Calories: 84 • Fat: 3 g • Protein: 5 g • Carb: 10 g • Fiber: 1g • Sodium: 402mg

May 7, 2012

Spiced Cheesecake

Makes 16 Servings


1 box Betty Crocker Super Moist Spice Cake mix
¼ cup vegetable oil
1 egg

2 - Packages (8oz each) Fat Free Philadelphia Cream Cheese, Softened
¾ cup - Sugar
3 (3.5 oz each) - Vanilla Pudding sugar free, snack pack
½ cup - Daisy Light Sour Cream
3 - Eggs
¼ tsp - McCormick Pure Vanilla Extract

1.    Heat oven to 300 degrees. Spray the bottom and sides of a 10 inch spring form pan with baking spray and flour.  Wrap foil around outside of pan to catch drips. Reserve 1/4 cup of the cake mix; set aside. In large bowl, beat remaining cake mix, oil, and 1 egg with electric mixer on low speed until crumbly. Press in bottom and 1 inch up side of pan.
2.    In same large bowl, beat reserved cake mix, the cream cheese, sugar, pudding and sour cream on medium speed until smooth and creamy. Beat in 3 eggs, one at a time, until mixed. Pour over crust.
3.    Bake 1 hour 20 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake jiggles slightly when moved.  Turn oven off; open over doors at least 4 inches.  Leave cheesecake in over for an additional 30 minutes.
4.    Remove cheesecake from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate 4 hours or overnight. Remove side of pan before serving.

Beef Stew w/ a Twist

This is not your traditional beef stew, but it sure is amazing!  I hope you enjoy it as much as I did.

Makes 4-5 Servings


1 Tbsp - Light Olive Oil
1 - Shallot, chopped
1 cup - Green onion, chopped
3 cloves garlic, minced
2 - Tomatoes (small), chopped
1/4 cup - Cilantro, minced
1-1.5 lb - Beef stew meat, cut into small chunks
1 cup - Light beer (ale)
1 cup - Water
1/2 tsp - Cumin 
1/4 tsp - Salt
Fresh ground pepper
2 - Bay leaf
10 oz baby red potatoes, halved or quartered
1.       In a dutch oven, heat the olive oil over medium heat for a few minutes.  Then add the shallots, green onion, and garlic; sauté for 3 minutes. 
2.       Next add the tomatoes, cilantro, and salt.  Cook for another 3 minutes.
3.       Add your beef to the pot then the water, cumin, ground pepper, bay leafs, and beer.  Bring to a boil.
4.       Cover and let it simmer on low heat for 1 hour 30 minutes.
5.       Add the potatoes, recover, and cook for another 20 minutes or until potatoes are tender.

Optional: Serve over a cup of rice.