Saturday, March 29, 2008


This is going to be my breakfast tomorrow, haven't made this in a while. I found this posted on the wall of a gym locker room not so long ago and I have had it several times since. I put more than the 1/2 cup of berries. Tastes good with a little banana too if you need more sustenance.

1/3 cup egg whites (I use all whites in container)
1/3 cup pomegranate juice
1/4 cup lowfat yogurt
1/2 cup of blueberries and strawberries

Place all in a blender with a little ice. Blend, pour, and enjoy!!!!!!!!!!!

Friday, March 28, 2008

Mini Cheesecake Tarts with Fruit

This has become one of those desserts I make any chance I get for a gathering. So simple, yet people will ask, you made those? People love anything tart like or individually prepared as opposed to a whole cake. If you use fresh fruit like strawberries and blueberries which has much less sugar than the canned, just cut up and toss with a little sugar and lemon juice. This will give you a little syrupy effect. I did this once and may keep doing it since I like to make 3 fruit toppings so there are 4 of each. The canned fruit is very expensive and it does not freeze well when I have leftover.

(2) 8oz pkgs cream cheese, softened
(1) cup sugar
(1) tsp vanilla extract
(2) eggs
(12) vanilla wafers
(1) can pie filling or fresh fruit, blueberry, cherry, apple
(1) pkg cupcake holders

Preheat over to 350. Line each cup of a 12 muffin pan with a cupcake liner and lay a wafer flat side down in each. Beat cream cheese with mixer until fluffy. Add sugar and vanilla. Beat well. Add eggs one at a time beating after each addition. Spoon cream cheese mixture over wafers. It should almost come up to the top. Bake for 20-25 minutes. Check with toothpick after 20. Allow to cool completely on a rack. The middle will collapse a bit and this is perfect to hold the fruit. Fill each tart with fruit. Cool in fridge until ready to serve. I like to take them out 10 minutes prior to serving just to get some of the chill out.

If making apple, you can chop up some and saute until softened. I like to sprinkle a little cinnamon on top.

Thursday, March 27, 2008

Baked Chicken & Veggies in a Foil Packet

BBQ sauce
4 chicken breasts
6-8 small red potatoes, thinly sliced (they come out perfectly for me when baked but my husband likes them a bit softer so I put them in the microwave for 2 minutes before slicing and putting with chicken)
1 green bell pepper, thinly sliced
1 Bunch of scallions, chopped
Fat free or low fat shredded cheddar cheese

Preheat oven to 375.
Lay out (4) 12” x 12” pieces of aluminum foil. Put a few teaspoons of BBQ sauce in the middle, more if you’re not watching your weight. Place a chicken breast on top of the sauce and then put some more sauce on top of the chicken. Distribute potatoes between each packet and place on each breast. Do the same with green pepper and scallions. Top with some salt and pepper, then bake for 35 minutes. Open packets and place some cheese in each packet. Close foil a bit just until cheese melts. Once melted, scoop out onto plates, pour sauce all over, and enjoy!