This is hands down my favorite chili recipe. Although I feel like it's a little different every time I make it, it's always good! I may vary the veggies depending on what I have on hand and what's in season at the market, but this is the basic recipe I follow. You may be skeptical of chili without meat, but I promise you won't miss it with all this other goodness. Sometimes if Matt is wanting some "meat" in his chili, I'll add a cup or so of Boca crumbles. The best part about this meal, it's done in the crock pot...a great fix-it-and-forget meal!
Veggie Chili
1 large onion, diced
1 bell pepper, diced
1 poblano pepper, diced
1-1/2 cups frozen corn
1/2 cup frozen edamame
2 heaping Tbs. minced garlic
20 oz. can red kidney beans, rinsed and drained
15 oz. can black beans, rinsed and drained
28 oz. can diced tomatoes (do not drain)
15 oz. can fire roasted diced tomatoes (do not drain)
1 packet chili seasoning mix
1/2 Tbs. paprika
1/2 tsp. cayenne pepper
1/4 cup brown sugar
Salt/pepper to taste
Just mix everything in a large crock pot and cook on low for 6-7 hours. That's it! I like to eat mine with warm cornbread. Matt likes his with shredded cheddar cheese and tortilla chips. It's good both ways:)
Showing posts with label Low Fat. Show all posts
Showing posts with label Low Fat. Show all posts
Tuesday, September 27, 2011
Wednesday, July 20, 2011
My Favorite Banana Bread
I've tried many different recipes for banana bread...full fat, low fat, vegan, sugar free, you name it. If I see a new recipe, I try it. This is my favorite one. It is so moist and full of flavor, but low in fat and sugar. I love the addition of the chocolate chips, but of course you could leave those out. Seriously though, why would you do that?!
My Fave Banana Bread
Preheat oven to 350 degrees.
In large bowl beat the following together:
3 ripe bananas, mashed*
1/2 cup sour cream or Greek yogurt (vegan versions work well)
1/2 cup unsweetened applesauce**
1/2 cup brown sugar
1/2 cup white sugar (I use Stevia)
2 eggs (I use an egg sub)
1 tsp vanilla
In a separate bowl, stir together the following:
1 cup all purpose flour
1/2 cup whole wheat flour
Pinch of salt
1 tsp baking soda + another 1/4 tsp
Add the dry ingredients to the wet ingredients and mix until combined. Do not over mix! Gently stir in 1/2 cup mini chocolate chips (I like the non-dairy ones). Pour batter into a greased loaf pan. Place in preheated oven and bake for about an hour. Do the toothpick test to check for doneness. Let cool on wire rack, but cut you a little piece because it's amazing right out of the oven:)
* As soon as a banana gets a little too ripe, I pop it in the freezer. I always have frozen bananas in there. They are great for smoothies and banana recipes like this...just let them thaw on the counter for 15 minutes or so.
** The applesauce is really a sub for oil. The difference in using the 2 is that the oil makes the bread more fluffy and drier and the applesauce makes it more dense and moist. Obviously I use the applesauce because it pretty much eliminates all fat in the recipe, but if you prefer oil, use 1/2 cup.
My Fave Banana Bread
Preheat oven to 350 degrees.
In large bowl beat the following together:
3 ripe bananas, mashed*
1/2 cup sour cream or Greek yogurt (vegan versions work well)
1/2 cup unsweetened applesauce**
1/2 cup brown sugar
1/2 cup white sugar (I use Stevia)
2 eggs (I use an egg sub)
1 tsp vanilla
In a separate bowl, stir together the following:
1 cup all purpose flour
1/2 cup whole wheat flour
Pinch of salt
1 tsp baking soda + another 1/4 tsp
Add the dry ingredients to the wet ingredients and mix until combined. Do not over mix! Gently stir in 1/2 cup mini chocolate chips (I like the non-dairy ones). Pour batter into a greased loaf pan. Place in preheated oven and bake for about an hour. Do the toothpick test to check for doneness. Let cool on wire rack, but cut you a little piece because it's amazing right out of the oven:)
* As soon as a banana gets a little too ripe, I pop it in the freezer. I always have frozen bananas in there. They are great for smoothies and banana recipes like this...just let them thaw on the counter for 15 minutes or so.
** The applesauce is really a sub for oil. The difference in using the 2 is that the oil makes the bread more fluffy and drier and the applesauce makes it more dense and moist. Obviously I use the applesauce because it pretty much eliminates all fat in the recipe, but if you prefer oil, use 1/2 cup.
Wednesday, June 15, 2011
Lemon Blossoms
I'm not entirely sure if these are considered muffins or cupcakes, or maybe a muffcake? We usually eat them as a dessert, but they would certainly make a yummy breakfast. They are insanely good either way. Don't skimp out on the glaze...it's what makes them sooooo good.
Lemon Blossoms
1 box yellow or lemon cake mix
1 small box fat free/sugar free instant lemon pudding mix
1 cup egg substitute (equals 4 eggs)
3/4 cup oil (obviously I use 3/4 cup baby food pears....you won't know the difference!!)
Glaze (see below)
Mix everything up in large bowl. Beat with electric mixer for a few minutes until smooth. Pour into muffin tins that have been filled with paper liners or sprayed with Pam. Bake at 350 degrees for about 15-17 minutes. While baking, make the glaze: whisk together 4 cups powdered sugar, 1/2 cup fresh lemon juice, 1 Tb. vegetable oil and enough water (4-5 Tbs) to make a nice glaze. When the muffins come out, dip them into the glaze (cover the entire crown) and set on a baking sheet to dry. Let them sit for at least hour so the glaze hardens up nicely.
* When making the glaze, add the water 1 Tb at a time until you get the desired consistency. If it's too thin, it won't coat the muffin crowns very well.
** Definitely start checking the muffins t 15 minutes. I prefer these a little on the undercooked side.
*** Although you probably won't use all the glaze, save it! It's awesome on pancakes, waffles, vanilla ice cream, or just straight from the container. I also like a little drizzled on apples:)
Lemon Blossoms
1 box yellow or lemon cake mix
1 small box fat free/sugar free instant lemon pudding mix
1 cup egg substitute (equals 4 eggs)
3/4 cup oil (obviously I use 3/4 cup baby food pears....you won't know the difference!!)
Glaze (see below)
Mix everything up in large bowl. Beat with electric mixer for a few minutes until smooth. Pour into muffin tins that have been filled with paper liners or sprayed with Pam. Bake at 350 degrees for about 15-17 minutes. While baking, make the glaze: whisk together 4 cups powdered sugar, 1/2 cup fresh lemon juice, 1 Tb. vegetable oil and enough water (4-5 Tbs) to make a nice glaze. When the muffins come out, dip them into the glaze (cover the entire crown) and set on a baking sheet to dry. Let them sit for at least hour so the glaze hardens up nicely.
* When making the glaze, add the water 1 Tb at a time until you get the desired consistency. If it's too thin, it won't coat the muffin crowns very well.
** Definitely start checking the muffins t 15 minutes. I prefer these a little on the undercooked side.
*** Although you probably won't use all the glaze, save it! It's awesome on pancakes, waffles, vanilla ice cream, or just straight from the container. I also like a little drizzled on apples:)
Monday, May 23, 2011
Pineapple Cake
Wow, it's been awhile since I have posted a recipe, which means I haven't been doing a whole lot of cooking/baking lately. Blame it on law school. Law school is to blame for everything. Anyways, when Grams passed away last year a neighbor brought over this cake. Matt and I loved it so much I had to get the recipe from her. I made it this past weekend for a cook-out with friends and it was a big hit. It's a perfect summer cake, and great to take to potlucks/cook-outs.
Pineapple Cake
1 box yellow cake mix with whatever ingredients called for on the box (I usually use an egg sub that equals 3 eggs, 1 cup water and 1/2 cup baby food pears)
1 can crushed pineapple in its own juice
1 small box fat free, sugar free instant vanilla pudding mix
1 cup skim milk
1 container Cool Whip
1 cup shredded sweetened coconut
Bake cake according to box directions (subbing baby food pears for oil and egg substitute for eggs if you want to be a super hero), in a 13x9 inch pan. Once cake is baked, set it aside to cool. Meanwhile, whisk together pudding mix and milk until good and smooth. Let sit in fridge for awhile to thicken up. Fold Cool Whip into pudding. Once cake is cool, poke holes all over it with the end of a wooden spoon. Pour pineapple, with juice, all over. Let that sit for 10 minutes or so. Spread Cool Whip mixture over pineapple, covering completely. Sprinkle with coconut.
Obviously the longer you let this cake sit, the more the pineapple and juice soak in, which creates a whole lot of deliciousness. It's such a great summer dessert, and if you use the subs I mentioned, it's very light.
Pineapple Cake
1 box yellow cake mix with whatever ingredients called for on the box (I usually use an egg sub that equals 3 eggs, 1 cup water and 1/2 cup baby food pears)
1 can crushed pineapple in its own juice
1 small box fat free, sugar free instant vanilla pudding mix
1 cup skim milk
1 container Cool Whip
1 cup shredded sweetened coconut
Bake cake according to box directions (subbing baby food pears for oil and egg substitute for eggs if you want to be a super hero), in a 13x9 inch pan. Once cake is baked, set it aside to cool. Meanwhile, whisk together pudding mix and milk until good and smooth. Let sit in fridge for awhile to thicken up. Fold Cool Whip into pudding. Once cake is cool, poke holes all over it with the end of a wooden spoon. Pour pineapple, with juice, all over. Let that sit for 10 minutes or so. Spread Cool Whip mixture over pineapple, covering completely. Sprinkle with coconut.
Obviously the longer you let this cake sit, the more the pineapple and juice soak in, which creates a whole lot of deliciousness. It's such a great summer dessert, and if you use the subs I mentioned, it's very light.
Subscribe to:
Posts (Atom)
