Strawberry Shortcake

Don't walk, RUN to the farmers market and make this NOW.

Best Strawberry Shortcake EVER

Serves a lot

Ingredients:

1 angel food cake

for the custard:

8oz package cream cheese softened
14oz can sweetened condensed milk

12oz container frozen whipped topping, thawed

For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish

Directions:

Slice cake, using a serrated knife, horizontally into 3 equal layers.

For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

Greek Goddess Wrap

I saw this recipe in Sunset magazine (what, my mom gets it!) and was immediately drawn to it. There was a couple of issues...the most importantly that it wasn't that healthy. But with a few changes and a MAJOR reduction in the amount of sauce used, this becomes a very tasty lunch.

Side note: This makes A LOT of dressing. If you won't use it for something else, I would reduce by 1/3-1/2. (However it rocks so I would probably find a reason to use it)

Side note part deux: I'm thinking feta would also be awesome in this!

Greek Goddess Wrap

Serves 4

Ingredients:

4oz mushrooms, thinly sliced

1tbsp fresh lemon juice

2 cups shredded skinned rotisserie chicken

4oz baby spinach

4 whole-wheat tortillas

1 yellow pepper, cut into strips

4 thin slices muenster cheese

For dressing:

1 garlic glove

2 tbsp each roughly chopped parsley, chives and fresh tarragon

5-7 kalamata olives, depitted (is that a word?)

1tbsp white wine vinegar

1/2 cup mayo

1/2 cup sour cream (if you hate sour cream, you could use plain yogurt)

salt

Directions:

Combine all ingredients for dressing in food processor and pulse until well blended.

Make wraps: In a medium bowl, toss chicken with about 1/2 cup dressing until evenly coated. Lay tortillas flat on a work surface. Arrange equal portions of chicken down the center of each. Evenly top chicken with bell pepper, mushroom, cheese and spinach. (if you wanted to, you could add another drizzle of dressing. But honestly, you don't need it). Fold tortilla over short sides of filling, then roll up, starting from long side of filling.

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.