Red Velvet Cupcakes

"Hi, my name is Tenna and I'm a cupcake addict."

Now that that is taken care of. So yes, I love me some cupcakes. In fact, I meet very few cupcakes I don't enjoy. Living in the mecca of LA, we have A LOT of gourmet cupcakes stores around. While most are great I do not enjoy paying $3-5/cupcake or having to travel to Beverly Hills to purchase them. This recipe from my very favorite cook in the entire world is, in my humble opinion, better then any red velvet cupcake I've had. And so, so, so, so easy. Took me an hour, which included 20 minutes of baking time and 20 minutes of cooling time.

Side note: No picture because they didn't last long enough to take a picture

Side note part deux: This makes A LOT of frosting. A LOT. So, if you don't like a lot of frosting, reduce by a third or a fourth so as not to be wasteful.

Red Velvet Cupcakes
Yields 24 cupcakes (although I halved and made 12. Even I don't need 24 cupcakes hanging out)


2 large eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tsp cocoa powder
1 tsp salt
1 tsp baking soda
1 1/2 cup sugar
2 1/2 cup all-purpose flour
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

Directions for cupcakes:
Preheat the oven to 350 degrees F.

Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled (use an ice cream scoop, they are awesome!). Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

Ingredients for frosting:
1lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted confectioners’ sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions for frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Green Chile-Chicken Casserole

This recipe is very similar to my White Chicken Enchilada recipe but is even better because 1. it is faster and 2. it is lower in calories and fat but doesn't lose any of the taste. YUMTOWN!

Side note: As previously discussed, I'm lazy. But then I read that my hero, Ellie Krieger, also uses Rotisserie chickens so I don't feel so bad suggesting that here. Just take off the skin if you are watching calories and fat.

Green Chile-Chicken Casserole

Serves 6, but can be easily doubled

Ingredients:

2/3 cups fat-free, less-sodium chicken broth
1/2 cup canned chopped green chiles, drained
1/2 cup chopped onion
1/2 cup low fat sour cream
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
1 (10 1/2-oz) cans condensed 98% fat-free cream of chicken soup, undiluted

1 garlic clove, minced
Cooking spray
12 (6-inch) corn tortillas
1 Rotisserie Chicken, skin removed and shredded

1 cup finely shredded 2% fat sharp cheddar cheese

Directions:

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a small-ish baking dish coated with cooking spray. Arrange 6tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Sloppy Joes

All I can say is yum! I served this with a side of pre-shredded coleslaw (just the cabbage, no mayo, etc.) to add a bit of crunch as well as some veggies. SO VERY GOOD. And, it couldn't be easier. Do yourself a favor and "treat" yourself to a real 100% whole wheat bun. A sandwich thin won't work with this drippy meat mixture!

Side note: I used 4% fat ground beef but ground turkey would work as well

Sloppy Joes with Coleslaw

Serves 6

Ingredients:

1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/2lb ground beef
1 cup no-salt-added tomato sauce
1 tbsp tomato paste
1/2 tbsp prepared mustard
1/2 tsp chili powder
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp sugar
1/4 tsp dried oregano
1/8 teaspoon black pepper
6 100% whole wheat buns

1 bag pre-shredded coleslaw mix

Directions:

Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Top with a handful of coleslaw and cover with top halves.

Baked Potato-and-Broccoli Soup

I'm always looking for one-pot recipes and soup seems to always be an excellent solution. However, it's strangely hard to find soup recipes that also include a veggie. I jumped for joy when I found this one and the taste did not disappoint. I know this a lot of cheese in it but the calorie count for a hearty 1 cup serving is 223 calories with 8 grams of fat. I promise, it will be ok.

Baked Potato-and-Broccoli Soup

Serves 7

Ingredients:

1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8oz) block 2% reduced-fat sharp Cheddar cheese, shredded
7 tsp shredded 2% reduced-fat sharp Cheddar cheese
7 tsp fully cooked bacon pieces (about 4 strips)
7 tsp chopped green onions

Directions:

Whisk together flour and 1/3 cup chicken broth until smooth.

Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

Chicken and Mushrooms in Garlic White Wine Sauce

Attention, attention! REAL NOODLES AHEAD! I must admit, it was an extra special treat to eat real, non-brown rice noodles. This is a small serving but an excellent one. Next time, I think I will add some asparagus into the mix. I also doubled the amount of mushrooms because we really enjoy them!

Side note: As much as I love wine, I don't keep it in the house because I'm the only one who drinks and I'd rather eat my calories. While not as cost effective, they do sell small bottles of wine in stores that are equal to about 2 glasses if you would like to avoid temptation!

Chicken and Mushrooms in Garlic White Wine Sauce

Serves 4

Ingredients:

4 oz uncooked medium egg noodles
1 lb skinless, boneless chicken breast halves
2 tbsp all-purpose flour, divided
1/2 tsp salt, divided
1/4 tsp black pepper, divided
2 tbsp olive oil, divided
1 tbsp bottled minced garlic
1/2 tsp dried tarragon
2 (8-ounce) packages presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated Parmesan cheese

Directions:

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tbsp flour, 1/4 tsp salt, and 1/8 tsp pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.

Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tbsp flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 tsp salt, and remaining 1/8 tsp pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Greek Spiced Shrimp

I stole this recipe from my favorite LA girl and fellow cupcake lover, Amanda, over at Modern Swap. It.Is.So.Good. And so simple too! I layered over some fresh spinach and should have also added some rice, as Amanda suggested. Next time I will.

Greek Spiced Shrimp
Serves 2

Ingredients:
1/2 medium onion, chopped

1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/4 teaspoon hot red-pepper flakes
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 (14-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
Pinch of sugar
1/2 pound large peeled and deveined shrimp
1/4 pound feta, crumbled
2 tablespoons fresh chopped dill

Directions:
Preheat oven to 375°F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Remove from heat.

Season shrimp with salt, and place into 8x8 Pyrex dish. Pour sauce over shrimp and stir slightly to coat - make sure shrimp and sauce is distributed evenly in dish. Top with feta and bake until just cooked through (sauce will be bubbly and feta will be slightly melted), about 15 minutes. Sprinkle with dill and serve over basmati rice or with crusty french bread and a salad.

Crockin' French Toast

For all my snowbound east coasters...make this for Saturday morning! It is warm, cozy and taste like a cinnamon roll but without all the work. Oh so good!

Side note: Do NOT use Mrs. Buttersworth or any other fake maple syrup in this. Splurge and get the real thing...it will last in your fridge for awhile.

Side note II: I actually wouldn't hesitate to cook this the night before and then reheat (not in the crock pot) before you serve it in the morning. I felt like it tasted it even better the next day.

Crockin' French Toast Casserole

Serves 6 in Large Oval crock pot

Ingredients:

1lb loaf sliced cinnamon swirl bread, each slice cut into quarters

2 tbsp cold unsalted butter, cut into thin slices

8 large eggs

1 1/2 cups half and half

1 1/2 cups whole milk

1/4 cup pure maple syrup

1/4tsp ground nutmeg

1/4 tsp salt

Topping:

3 tbsp unsalted butter, cut into small pieces

1/2 cup firmly packed brown sugar

1/2 cup old-fashioned rolled oats

1/2 tsp cinnamon

Directions:

Coat the inside of the crock with nonstick cooking spray. Add half the bread quarters and sprinkle with the slices of butter. Add the remaining bread quarters.

In a large bowl, whisk together the eggs, half and half, milk, maple syrup, nutmeg and salt. Pour over the bread and press down gently to soak all the bread.

In a small bowl, combine topping ingredients and use your fingers or two forks to work them together until crumbly. Sprinkle over the top of the bread mixture. Cover and cook on HIGH for 2 1/2-3 hours, until the sides are browned and the center is set.

Let the casserole rest, covered, in the turned-off cooker for 15 minutes before serving.

Crockin' Mac and Cheese

This.Is.Beyond.Good. The flavor is not a little kids mac and cheese...in fact I served it to a 10 year old who didn't care for it. But, the adults all loved this as the Parmesan cheese adds a nice flavor. I didn't take a picture of this because it's mac and cheese. Seriously, it's cheese and noodles. How good could it look? ;)

Crockin' Mac and Cheese
Serves 4, but can easily be doubled. Best in a medium crock but if you double, use a large one.

Ingredients:

1 1/2 cups skim or low-fat milk
12oz can evaporated skim milk
1 large egg, beaten
salt and pepper to taste
1 1/2 cups shredded medium or sharp cheddar
8oz elbow macaroni
2 tbsp grated Parmesan cheese

Directions:

Coat the slow cooker with nonstick cooking spray. Combine the first 5 ingredients in the cooker and whisk until smooth. Add the cheese and noodles, gently stir with a rubber spatula to coat evenly with the milk and cheese mixture. Sprinkle the Parm on top.

Cover and cook on LOW until the custard is set in the center and the pasta is tender, about 3 1/2-4 hours. Do not cook more then 4 hours, as the sides will dry out and burn.

Sesame Chicken Nuggets

Serve these over some (fresh or frozen) stir-fry veggies and they won't disappoint. Plus, they could not be more simple to make!

Side note: I didn't specify exactly how much honey because it really depends on your taste. I just did a light drizzle and it tasted great but some people may want more.

Sesame Chicken Nuggets

Serves 4

Ingredients:

2 tbsp sesame seeds

1 lb chicken tenderloins, cut into bite size pieces

1 tbsp oil

honey, to taste

Directions:

In large non-stick skillet over medium heat, toast sesame seeds until golden brown, stirring frequently. Sprinkle seeds over chicken pieces.

Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook 5-6 minutes or until chicken is no longer pink. Serve chicken nuggets with a drizzle of honey.

Turkey-Wild Rice Tomato Soup

Oh the late 90's...must have been good to have products like dried tomato with basil soup mix packets. How do us 21st century gals survive?

Watch and learn Pillsbury Fast and Healthy Cookbook!

Turkey-Wild Rice Tomato Soup

Serves 6

Ingredients:

3/4 turkey sausage

1 1/4 cup microwave in a bag wild rice (throw in without heating)

4 tsp fresh basil

1 can cream of tomato soup

14.5oz no-salt added stewed tomatoes, undrained

1 cup beef broth

1 tbsp all-purpose flour

12oz evaporated skim milk

Directions:

In a large saucepan or Dutch oven over medium heat, cook sausage until no longer pink. Once cooked through, stir in remaining ingredients except flour and evaporated milk. Bring to a boil.

Meanwhile, combine flour and evaporated milk with a whisk. Gradually stir into soup. Continue cooking, stirring constantly, until bubbly.

Greek Burgers

Upon cleaning out and organizing my mom's kitchen last week, I found a cookbook from my college days that I had forgotten about. It was written in the late 90's so their version of healthy eating is a bit different then mine (as long as its low-fat, that is all that matters, right?) but with a few minor changes, I came up with 3 tasty dishes this week. These burgers can also be made with turkey, if you prefer. I served them on sandwich thins (the best thing of all time) but a pita would be a great substitute as well. Because I'm lazy (look, I cook 24 individual meals every Sunday. Cut me some slack), I used ready made 4% fat burger patties (not frozen) but if you feel like making your own, have at it friends!





Greek Burgers


Serves 4





Ingredients:



4 burger patties or equivalent

4 plum tomatoes, seeded and chopped


1 tbsp red wine vinegar


2 tsp fresh basil


1/8 tsp salt


dash pepper


1 1/2 oz low fat feta


4 sandwich thins


1 bag spinach





Directions:





Cook burgers whatever way you prefer: grill, broiler, on the stove top, George Foreman





While burgers are cooking, combine tomatoes, vinegar, basil salt and pepper in a bowl, mix well. Let stand at room temp for 20 minutes so flavors can combine.





Once burgers are done to your liking, top each with a handful of spinach, a spoonful of tomato mixture and the feta cheese.

Cold Sesame Noodles

This is sort of an odd dish to make in the middle of the chilly So Cal winter (I kid) but it looked too good to pass up. I did change the recipe a bit as I HATE buying ingredients that will sit around until I make the same dish again (read: sambal oelek or chile paste with garlic). And, as it turns out, this ended up being totally delish, even with my changes!

Cold Sesame Noodles with Chicken and Cucumbers

Serves 6

Ingredients:

8 oz uncooked dried udon noodles
1/4 cup rice vinegar
2 tablespoons dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons minced garlic
1 small rotisserie chicken, with skin removed
2 medium cucumbers, halved lengthwise and sliced
6 tablespoons chopped green onions
3 tablespoons chopped dry-roasted peanuts

Directions:

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

Combine rice vinegar and the next 4 ingredients (through garlic) in a small bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to a large bowl and toss gently with liquid. Top with green onions and peanuts.