Favorite Recipes of the Week

Alright everyone, your voices have been heard, here are your two favorite recipes, enjoy making them, and if you have any questions please don’t hesitate to ask.

Chocolate Peanut Butter Breakfast “Pudding”

1/2 cup old-fashioned rolled oats

1 packet (0.28 g) fat-free, sugar free hot cocoa mix

2 teaspoons reduced fat peanut butter

Pinch of salt

Whisk the oats, cocoa mix, peanut butter and salt and 3/4 cup of water in a medium microwave-safe bowl until well combined. Microwave on high for 30 second increments until cooked for 2 1/2 minutes or oatmeal has thickened. Stir and serve immediately

Chicken Stew with Rosemary Dumplings 

Soup:

4 cups fat-free, less sodium chicken broth

3 cups water

2 pounds boneless, skinless chicken breast halves

2 thyme sprigs

1 ½ cups diced carrots

1 ½ cups chopped celery

1 cup diced onion

6 garlic cloves minced

½ teaspoon salt

Dumplings:

1 ¼ cups all-purpose flour

1 tablespoon chopped fresh or ½ teaspoon dried rosemary

2 tesaspoons baking powder

¼ teaspoon salt

2 tablespoons light butter, softened

½ cup low-fat buttermilk

¼ cup Eggbeaters, original

¼ cup all-purpose flour

¼ cup water

Combine first 5 ingredients in a large pot over medium-high heat; bring to boil. Reduce heat and simmer uncovered 15 minutes or until chicken is done. Remove pan from heat. Remove chicken breast halves, chop chicken into bite size pieces and set aside. In a medium saucepan, spray with non-stick cooking spray and heat to medium-high. Add carrots, celery, onion and garlic to pan and sauté until onion is tender. Add  veggies and salt  to broth simmer for 10 minutes. After 10 minutes discard thyme sprigs, keep soup at a simmer while preparing dumpling dough. For the dumplings combine 1 ¼ cups flour, rosemary, baking powder and salt into a large bowl. Add in light butter and stir until mixture resembles a crumbly meal. Combine buttermilk and eggbeaters in a separate bowl combine stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until just combined. Return chopped chicken to broth. Combine the remaining flour and water to form a slurry. Add slurry to broth and simmer soup for an additional 3 minutes. Drop dumpling dough into broth, 1 spoonful at a time, the dough should form 12 dumplings. Cover and simmer an additional 7 minutes, do not boil. Serve and sprinkle with black pepper. Makes 6 servings each with 2 dumplings

Enjoy cooking!

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Riding home after a long day…

I’m writing this on my drive home from my Grammie and Grandad’s house, drinking a frosty diet beverage, but enough about me, how bout food?

This morning started out to a sleepy start. My fiancée originally woke me up at 7:25 when we were supposed to be meeting at church at 7:30…needless to say we didn’t make it to first service. After talking to him for all of 20 seconds, I feel back asleep and was once again woken up at 9:10, which happens to be 10 minutes after we had again said that we would be meeting up at our favorite Sunday morning breakfast joint.

After getting to breakfast around 9:40, I get ready pretty fast, it was time for breakfast. I love our breakfast joint for a couple of reasons, they have some great food and they are awesome on making some substitutions for those who are trying to eat healthier. I had been known before for getting their vegetarian omelet with no cheese and made with egg whites, but in the last couple of weeks I started switching up my order by ordering a grilled chicken breast and egg whites. The breakfast also comes with a side of cantaloupe and a side of toast, which I always order dry whole wheat toast. The breakfast is always great. This restaurant is small, so they do not have nutritional information so here are some basic tips on ordering breakfast from a place that might not have nutritional info. Always avoid the fried items, it’s better to be safe than sorry. When choosing a breakfast meat, the order in which to order should be grilled chicken (if possible), ham, bacon and the very last resort should be sausage. Also remember that if you are order meat simply as a protein for the meal, remember that eggs are packed with protein, and egg whites have no less protein than a whole egg just less fat. Try ordering egg whites or Eggbeaters instead of whole eggs, every whole egg is 75 calories and 5 grams of fat, an egg white is only 30 calories and 0 grams of fat, these numbers really start to add up if you are ordering something like an omelet. Think about it, when you order an omelet typically 4 whole eggs are used, that means that you are consuming, just in the holding case of the omelet, 300 calories and 20 grams of fat, just in the thing that is holding your breakfast together! If given the opportunity order a white colored cheese as opposed to a yellow one, it’s a fact that yellow cheeses typically have a higher amount of fat then their white counterparts.

 Anyways, enough about breakfast, after breakfast my fiancée, Dan and I headed back to my house for a little bit of relaxation before leaving to go to my grandparent’s house later that afternoon. Breakfast always goes for a couple of hours, which meant by the time that we got home it was practically 12 and we would be getting hungry soon. After relaxing and talking for a bit, I offered to make Dan something for lunch, and resorted back to one of my all time favorite meals, the patty melt. Ever since I was a kid, I loved hamburgers, not cheeseburgers (I was never really a fan), I was known for ordering them everywhere I went with a big side of French fries. I even used to order a hamburger for breakfast, when I wasn’t feeling in the mood for a standard burger, I would resort to its not so distant cousin the patty melt. This was a burger that I enjoyed the cheese on, and the perfect thing on top besides those grilled to perfection onions, was of course mustard. I had been looking through my “Cook this, not that!” cookbook earlier that day and had seen the recipe, ever since that moment I couldn’t get it off my mind. The recipe seemed pretty standard, but we all know how I like to do things, I did my best to substitute what I could off the already light patty melt swap. I used one piece of bread instead of two, and cut it in half for a couple of reasons  - the burger patty was not overall thin it was more thick and wouldn’t require as much bread, and rye bread slices are always huge. I also substituted out the ground sirloin in place on 93% lean ground turkey, based on convenience and I swapped out the full fat Swiss cheese for reduced fat provolone, also based on convenience and the fact that Dan despises Swiss. The last swap that I made that was different from the already lightened recipe is that I eliminated the oil; instead I used a good pan with a great non-stick surface and sprayed the pan lightly with non-stick cooking spray. The result of all my swapping brought me back to my burger days. The patty was juicy and the cheese was gooey, it was amazing. A regular patty melt from your favorite burger joint just might add up calorie wise to: 1,030 calories and 64 grams of fat the lightened version in the “Cook this not that!” cookbook clocks in at: 340 calories and 12 grams of fat and my tasty rendition comes in at a smooth: 296 calories and 12.6 grams of fat. Just goes to show what cooking in your own kitchen can really do.

After making lunch we only had a limited time till we were going to leave to head out to my grandparent’s house, and I had promised that I would make dinner and dessert tonight. I had talked to my Grammie earlier that week and we had decided to go with Chicken Parmesan, served on top of whole wheat angel hair and low-fat marinara, our sides would be the Heart Attack Cheese Bread, roasted vegetables and a large garden salad. But wait that’s not all, for dessert, a Butter Almond Layer Cake with No Trans Fat Here Frosting. Not too long after lunch we started getting everything ready to take to do the cooking and the baking, and soon we were on our way.  As soon as we arrived, I went to cooking, I wanted to make sure that dinner would be ready in plenty of time and that the cake would have plenty of time to cool prior to frosting it. The cake was the first thing that I worked on, and it was probably the recipe I have been the most worried about modifying. The recipe involved shortening. I had never run into this problem before and wasn’t quite sure what to do. I decided to do some online research and found allrecipes.com to be helpful for swapping tips – I found that butter is the perfect substitute for shortening. This was helpful because I know that applesauce works as a great moisture substitute for butter in many baked items. To create this recipe swap I switched out quite a few things, first thing that I subbed was instead of all white flour, I used 1 cup oat flour and 1 ¼ cups white flour – giving the cake more fiber and more protein. I then switched out the sugar for Splenda, and the eggs for Eggbeaters. Lastly I swapped the recommended 2% milk for fat free milk and the cup of shortening for ¼ cup of butter and ¾ cup of no sugar added applesauce. After preparing the batter for the cakes I baked the cake layers and allowed them to cool so that I would be able to frost after dinner would be completed. For the chicken parmesan I used Devin Alexander’s recipe found of the Discovery Health webpage for Chiseled Chicken Parmesan. I don’t normally modify Devin’s recipes because I honestly can’t get them to be any lower than what they already are. Devin’s chicken parmesan is still breaded like the classic but instead of being fried it’s baked. The recipe is super easy, and everyone always loves it.

Here is Devin’s Chiseled Chicken Parmesan, try making it for yourself, I’m sure that you will love it!

Chiseled Chicken Parmesan

Ingredients:
olive oil spray
2 4-ounce boneless, skinless chicken breasts
1 tablespoons flour
1/2 tablespoon reduced-fat parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg white
1/2 tablespoon fat free milk
1/3 cup plain breadcrumbs
1/2 tablespoon finely chopped parsley leaves
1/2  Low-fat marinara sauce
1 ounce (1/2 cup) finely shredded low-fat mozzarella cheese
1/2 ounce reduced-fat parmesan cheese or 1 ounce finely shredded parmesan cheese

Preheat the oven to 450 degrees. Lightly mist a non-stick baking sheet with spray.

Place the chicken breasts between two sheets of plastic wrap and, using the flat side of a meat mallet (a heavy rolling pin will also work), pound them until they are an even 1/3-inch thickness working from the center outward. In a medium, shallow bowl, mix the flour, parmesan cheese, garlic, salt and pepper.

Make sure the chicken is as dry as possible (without actually drying it) and dip one piece into the flour mixture until it is coated on all sides. Shake off any excess flour and place the breast on a dinner plate. Repeat with the second breast then place it on the plate next to the first breast. Cover the plate with plastic wrap and refrigerate it for 10 minutes.

Meanwhile, in a second shallow bowl, use a fork to lightly beat the egg white with the milk. In a third, shallow bowl, mix the breadcrumbs with the parsley. Dip the floured chicken breasts, one at a time into the egg mixture. Allow any excess egg to drip from the chicken (this is important or breadcrumbs will clump) then coat it with breadcrumbs. Dip it back into the egg then back into the breadcrumbs. Place them side by side on the prepared baking sheet. Transfer the dish to the oven and cook the chicken 7-9 minutes per side until the chicken is no longer pink inside.

Just before the chicken is cooked, heat the marinara sauce in the microwave or in a small pan on the stovetop until just hot. Top each breast with 1/4 cup marinara sauce followed by the mozzarella then parmesan cheese. Then bake the chicken for an additional 3-5 minutes until the cheese is melted. Serve the chicken hot with a side of pasta and/or a large green salad.

Makes 2 servings.

Each (1 Chicken Breast) Serving has: 301 calories, 37 g protein, 24 g carbohydrates, 6 g fat, 1 g sat. fat, 79 mg cholesterol, 3 g fiber, 776 mg sodium Traditional Chicken Parmesan made with a 4-ounce chicken breast has: 613 calories, 65 g protein, 14 g carbohydrates, 32 g fat, 16 g saturated fat, 176 mg cholesterol, 2 g fiber, 1000 mg sodium

Along with our awesome chicken parmesan we enjoyed our butter almond cake with the no trans fat here frosting, and I have to say for my first layer cake, it wasn’t amazingly decorated, but at least it stayed together . For my rendition of the layer cake it clocked in at: 154 calories and 3.3 grams of fat per slice with frosting. The original recipe comes in at a staggering 528 calories per slice and 20.9 grams of fat in each slice with frosting. When it comes to the lighter recipe I would have to say I have won this one. As for me now, I am at home with a very tired Dan who should be leaving soon and a half empty diet soda. Until I am in the kitchen again…

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My first day back to work…

I know, my title today kinda stinks, kinda sounds like the title to a third graders report on what they did for their summer vacation

Anywho today I already had an idea in mind for breakfast, this morning was definitely calling for some french toast, but not just ordinary french toast (even though that would have been great) today was an extraordinary french toast day! I woke up  and began blogging, when I heard two very hungry men downstairs. My dad had volunteered to help my fiancee replace the thermostat in his car and today was the first available day that they both had. Both were fairly agreeable, but obviously hungry – so I decided it must be breakfast time. I decided to make French Toast with Vanilla Rum and Caramelized Bananas for breakfast. The recipe is found in the “Cook this, not that!” cookbook, and although a fairly light recipe, especially compared to the recipe that they created the recipe after. I have never been to a Bob Evan’s but apparently their Stacked & Stuffed Caramel Banana Pecan Hotcakes are very good – the problem lies in the fact that they are also 1493 calories and 70 grams of fat! That is quite a punch for just a couple of pancakes to hold. The new recipe featured in my cookbook took some of the same elements to make it a good trade off in the kitchen – but I can’t just settle for good – I try to make the recipe as GREAT as possible. 

The recipe features regular butter, 2% milk, a quarter cup pecans and regular eggs. I substituted out all of these for light butter, fat free milk, an eighth cup of pecans and Eggbeaters. With just these three simple swaps, I saved my family and I 1129 calories and 64.5 grams of fat off the Bob Evans version and 125.5 calories and 12.5 grams of fat off the modified version in the cookbook! Our new version clocks in at 364.5 calories and 5.5 grams of fat, add a side of Eggbeaters and you are looking at a whole meal for 394.5 calories and 5.5 grams of fat!

After starting our day off the right way, I went with my best friend to run a few errands and we met up with our friend Jacob. We decided to go to one of my other fast food obsessions – don’t worry my friends like my favorite places too . We went to Chick-fil-a. First off let me tell you that I love this place, I don’t think I can say that enough or loud enough! I love that they have so many options for substitutions, that I never ever have to ask for anything with new secret sauce, and that I can always get grilled chicken…oh…and did I mention that they also have diet lemonade and diet Dr. Pepper? I mean, you can’t beat it in my opinion. 

The tough part about eating out when you have no desire to eat not so great for you food is that there are not many options and sometimes you can feel as if you are stuck in a rut, Chick-fil-a is the anti good nutrition food rut. They have a ton of options, and most are great! I always love getting their grilled chicken sandwich, but it always feels different because you can add on a ton of different low fat or fat free sauces – it’s a great way to know what is going on your sandwich and being in charge of portion control. I love to try mine with a different sauce most every time – the favorites would have to be though the Polynesian, the BBQ, the Buffalo and the Honey Mustard, I also love putting plain old regular mustard on mine when I feel like having something very familiar. There are a few sauces that I would hesitate to applaud such as the Ranch, the Chick-fil-a sauce and the Honey Roasted BBQ sauce. My advise for lunch would be the Grilled Chicken Sandwich with the BBQ sauce and any one of the following sides, the fruit cup, the salad (just make sure to get it with the Light Italian, Fat-Free Honey Mustard, or Reduced-Fat Berry Balsamic Vinaigrette - or else what is the point of getting a salad?), the cup of soup or the yogurt parfait. It is a great place to feel like you can order a ton of different items – which is important, you don’t want to end up in a food rut. My whole lunch of my favorite sandwich, a great bowl of soup and a packet of polynesian sauce put me at 550 calories and 13 grams of fat. 

After lunch my friends came back to my house for a few rounds of Spite and Malice – and no worries the spiteful feelings and utter malice have all dissipated by now. After a couple of hours it was time for me to get ready for work, so I made myself dinner just before leaving. I talked to my mom about doing grilled fish tacos for dinner, and she thought that was a fantastic idea. I looked back in my “Cook this, not that” cookbook and found a recipe for Mahi-Mahi Grilled Fish Tacos – they sounded great so I figured it was my turn to try them. The recipe was already a fairly light one – but I tried my hand at lighten even this one up and was pleasantly surprised at my results. I first got rid of the oil – I was going to grill my fish on my George Forman grill and the non-stick surface really comes in handy! I also halved the amount of avocado and halved the fish fillets – only 3 ounces for every two tacos instead of 6 ounces. I also replaced the Mahi-Mahi with Albacore Tuna for the sake of convenience. For my two tacos I scored with a calorie count of 256 calories and 6 grams of fat,compared to the original recipe the totals come in at 380 calories or 11 grams of fat. My new recipe comes short of the old by 124 calories and 5 grams of fat for both. My family enjoyed their tacos with fat-free refried beans and black beans along with spanish style quinoa.

Anyway until the next time I am in the kitchen….

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Okay time to vote!

So far since starting this blog I have made 11 different recipes and an making good headway on my 365. It is time to now vote as to your favorite recipe from this week, and let me know which one you would most like to have the recipe for:

Will it be:

Heart Attack Cheese Bread

Not So Much Mayo Cake

No Trans Fat Here Frosting

Berries and Cream Oatmeal

Extremely Tasty Baked Apples

Chocolate Peanut Butter Pudding Oatmeal

Pretty Spicy Chili

Great Sesame Chicken with Rice

Comforting Chicken Stew with Rosemary Dumplings

You pick, and I will reveal. Go at it!

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Heart attack cheese bread

Yesterday was different than most days in my cooking world, I didn’t really cook all that much. Most days I make myself breakfast, unless I am really running late, it’s pretty rare that I will eat out for lunch, and 6 out of 7 days I make dinner for my family, but yesterday was a bit different.

My sister and I went with my mom out to see her doctor in West L.A. for a checkup appointment regarding a previous surgery. We had decided the night before to just stop by Starbucks on our way out – because my mom would want to stop there anyway for her coffee. We all got Spinach and Feta wraps, and all of us got our various drinks, I personally decided to try out my best friend, Sarah’s favorite drink, a non-fat, sugar-free, upside down Carmel Macchiato. My overall meal ended up totaling up to: 410 calories and 11 grams of fat. Other great options for a Starbucks breakfast would be the Reduced-Fat Turkey Bacon, Egg White Breakfast Sandwich coming in at 340 calories and 10 grams of fat, the Ham and Cheddar Sandwich cashing in at 370 calories and 16 grams of fat, the Dark Cherry Yogurt Parfait adds up to 320 calories and 4 grams of fat, and the Perfect Oatmeal with all the toppings comes in at 390 calories and 11.5 grams of fat. Now that you have the information on hand, I don’t want to see any more doughnuts or scones!

After our Starbucks breakfast, we began to head out to L.A. we were all a bit nervous about hitting a ton of traffic especially with the rain but we were blessed and actually made it to her appointment early, which is always a good thing. After a very uneventful trip to the doctor, and don’t worry this is a good thing — we like uneventful, we packed up and headed out for some shopping and lunch. After stopping by Mood fabrics in L.A. we were all starving so it was time to grab some grub. We went to a Korean restaurant that came to our family highly recommended. The restaurant was beautiful and the food was amazing. Now I don’t know exact totals for our Korean goodness, but here are some tips when you don’t have nutritional information for the restaurant that you are eating at. Always avoid things that are fried, or sound as if they might be fried – most of the time crunchy is another word for beware…or fried. Most asian places that you will eat at, unless specified will serve dark meat chicken as opposed to chicken breast, the calorie count will be a little higher for this but just be aware. Also, I tend to go for the things that are the least dressed or things that I know that I would eat anywhere – which is why we got the Chilean Sea Bass as one of our splitting options – it was lightly grilled and had a light teriyaki barbecue sauce over the top. Very yummy!

After our adventures with Korean food, we drove around L.A. for a bit and enjoyed the sites, and when it was time to head home – that is when we hit the traffic. Sitting in traffic all the way home and after a few potty breaks, we finally made it back after just about 2 hours of being on road. When we got home, we were all exhausted – driving really takes it out of you. My mom had decided to take out a dinner that we had pre-frozen about a month before, because it was easy, and it just so happened to be a recipe that I gave her. We had turkey tetrazzini for dinner, and it was delicious! The casserole makes 8 servings, but we all agreed that it really serves more like 12. For a very large portion, an 8th of the casserole the totals come in at 310 calories and 2.5 grams of fat. Pretty impressive if you ask me. To go along with our turkey casserole, my mom asked me to revamp one of her favorite side dishes – the Kravchuk cheese and garlic bread. My Grandpa Kravchuk was known for making a great cheese and garlic bread – loaded with of course cheese and garlic, butter, and Italian seasoning. It was most definitely a heart attack served warm on a piece of bread. We picked up all the supplies at the store, and I came back home and got to work.

I started out a little bit different than Grandpa, he always used a large french loaf, I went with a smaller, but better for you and denser multigrain loaf. I sliced the loaf in half and began to mix up the cheesy gooeyness for the top of the bread. I swapped out light butter for butter, I also used a mix of reduced fat and fat free cheddar cheese in place of the regular stuff, and added a little less regular parmesan, top it off with a good amount of freshly minced garlic and Italian seasoning, and it was complete.

The old cheese bread clocks in at just about 285 calories and 17 grams of fat, per slice, my new cheese bread for the same size piece comes in at 208 calories and 8.5 grams of fat. Not a bad switcharoo if you ask me – and with our turkey tetrazzini it was the perfect compliment.

Anyway, till more cooking comes…

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And the results are in…

So after much debate over cookies, cakes, pies and other sweet treats – one dessert stood above the rest.

I was reading this afternoon in a bunch of old cookbooks, and I ran across a recipe for mayonnaise cake, I was sitting with my best friend, and I said very loudly and very pointedly, “Mayonnaise cake, who would ever make a mayonnaise cake? Well, I will tell you one thing, I will never ever make a cake that has mayonnaise in it!” Well…tonight, I ate my own words.

After my best friend, Sarah, left for work I was debating and feeling somewhat defeated. I felt  like I had an inevitable task set before me with these 365 recipes, 200 being recipes that I didn’t find in a light cookbooks – recipes that I would have to work on modifying myself. I never realized what a heavy task that was, and I was thinking to myself that I had definitely bit off more than I could chew…no pun intended. I posted my last two blogs up and then went to brainstorm with my mom and sister over different dessert ideas. Sarah and I had talked about a couple of types of cookies, but that was shot down by the family. My mom wanted something that was either cakey, chocolately, pie-like, or cobbler-like but no cookies! We were reviewing recipes, and I had talked to my mom previously this week about recreating one of my Grammie’s best recipes, her Better than Sex cake…when we were kids it apparently had a different name, I don’t remember what she called it, but I know that I would have remembered if it were that. I wasn’t going to be able to revamp that great cake recipe because it takes a couple of days, but I thought it might be fun to recreate another one of her recipes. 

I began looking through a couple of old cookbooks, that were collective recipes from either the sheriff department that my Grandad had worked for, or from one of her sewing groups for recipes that she had submitted and ran across two that were different from most desserts that are commonly thought of. One was a Soda Cracker Pie the other a Crazy Chocolate Cake. The soda cracker pie, I remember so vividly from when I was a child – I loved making that pie. I thought I was the bomb when I would make it because everyone loved it! I once made it for the Los Angeles County Fair when I was 9 and won 2nd place, which I was very proud of back then. The other cake had no real memory to me, but my mom knew the cake exactly. She described it as moist and almost fudgy, and then asked, “Can you please make that for dessert tonight?” I thought sure, why not? My Grammie’s recipe in the cookbook that I found it in sounded like a pretty standard cake, the only funny part was that it had vinegar in it, which is kind of an odd ingredient. My mom was sure that it had once been a mayonnaise cake recipe and forgetting all about my earlier conversation with Sarah – I was very interested in making a mayonnaise cake. I researched online at allrecipes.com and looked up mayonnaise cake and found the most popular recipe and went about converting it for bible study.

The cake calls for many standard cake things, except for no butter, oil or eggs just 1 cup of mayonnaise. In my research I found that the recipe had originally been attached to the Miracle Whip jar and was a very popular recipe during the Depression. During the Depression, it was much easier and cheaper to get ahold of mayonnaise then it was to get ahold of eggs and oil, therefore the women used mayonnaise as their substitute. After all mayonnaise is just eggs and oil. So I found it to be interesting that women had taken the recipe 90 years before me and modified a traditional recipe to fit their needs then, I am now taking their recipe and modifying for my needs now, kind of inspiring. 

For the mayonnaise cake original recipe it of course calls for its star ingredient – mayonnaise, but also has sugar and plain white flour. I modified all of these things to make the recipe fit my needs just a little bit better. The original recipe calls for 2 cups of all purpose flour, I switched out one 1/2 cup for oat flour. Oat flour is not as dense as whole wheat flour, but it has a much higher amount of protein and fiber than traditional white. I substituted the sugar for Splenda, and for the mayo, I used one 1/2 cup low-fat mayonnaise and one 1/2 cup no sugar added applesauce. The result a lightly sweetened traditional chocolate tasting cake. Many of the people that had it enjoyed it a lot, Sarah found it quite ironic that I went with a mayonnaise cake after our previous conversation, and said that she just thought it was a traditional chocolate cake. My only complaint about the cake is that it was “tough” which I understand, I found the cake myself to be a little “gummy” but overall it had a nice flavor. Also on the original recipe many people thought that it had a gummy texture as well, which I think is just one of the fun qualities of the cake. Overall mayonnaise cake was a success.

Now on to frosting.

I enjoy making many of my own frostings but sometimes I choose out of convience to just use some from a can. It’s quick and easy right? Well that was going to be the method to my madness tonight. I thought it would be much easier to just take out a jar of frosting and use that to go at the cake. I am so glad I looked at the label. 

My mom and I ran across these reduced sugar cake mixes and cake frostings at Walmart about 6 months ago, and we thought that they would be great for a cake on the go, and thought that they would be great for my dad. The cake mixes I haven’t had a chance to look at, but the frosting definitely has to go. Only if you don’t like someone should you frost their cake with this frosting. Don’t get me wrong, the taste is where it is at, the partially hydrogenated palm oil is not. Remember how we talked about trans fats earlier, and I said that was a blog for later, well apparently that blog is now. The frosty stuff has 2 grams of trans fat per tablespoon, per tablespoon. The recommended allowance of trans fat from the FDA is less than 1 gram per day! For every bite of that frosting, you are consuming more than your trans fat allowance for a couple of days. Why is this a problem you ask? Trans fat, is the most dangerous fat that is in our foods, it is used to enhance flavor and prolong shelf life. These fats were once just either saturated or unsaturated, not trans. They have been chemically altered to become trans fats. Normally the fats used are unsolidified (unsaturated) fats like canola oils, soybean oils, olive oil – fats that were once considered good. The fats have become hydrogenated, made to become solidified fats like lard, coconut and palm oils. These solidified fats (saturated) are often referred to as bad fats because they have been proven to be the trouble makers behind clogged arteries. The bad part about trans fat is that it clogs arteries like a solidified or saturated fat and it causes extreme inflammation. This stuff is deadly and should be outlawed. Anyways as you can imagine I was shocked to find out that I was just about to slather my now better for me cake with deadly fat. I quickly changed my mind, because no matter how convenient spreading frosting out of a can is – it isn’t worth a heart attack. I made frosting from a recipe I also found on allrecipes.com and made a lightly sugared almost fat free frosting. The recipe that I found though was not originally so light – I replaced the milk with fat free milk, and substituted fat free cream cheese for the full fat stuff. I also only used half a container of the whipped topping and only used about half the recipe for my cake. I can’t imagine covering my cake with the much frosting – seriously it would have been double the size of the cake! 

Here’s the breakdown for the cake and the frosting:

The original frosting had 135 calories and 9.3 grams of fat. My remake had for the same size portion 60.3 calories and 1.4 grams of fat and only 2.6 grams of sugar. I only used half of this size for the cake which has our amount at 30.15 calories and 0.7 grams of fat and 1.3 grams of sugar. For the mayonnaise cake it originally clocks in at 222 calories and 12 grams of fat per serving, the original serves 15. My remake serves 16, and comes it at a surprising 78.5 calories and only 1.25 grams of fat. With frosting every piece adds up to 108 calories and 1.95 grams of fat per serving. Not too bad for a days work, I just saved my family, friends and I 249 calories and 19.35 grams of fat – per slice. Pretty awesome I think. Check in tomorrow for more cool ways to save a few calories.

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Emotionally under the weather…

Today has been a pretty busy day so far and it’s not even close to over. I have been running my mom around a lot lately because of her recent hand surgery and today was just another one of those days. This morning was the start of being busy – I woke up 20 minutes before having to leave to take my mom to school and ended up not having time to make myself breakfast. I ended up grabbing a quick bowl of cereal, Kashi GO Lean Crisp, which is pretty tasty, before having to run out the door and rush my mom to her class. After taking my mom to class I met up with my best friend, we decided to hang out around one of our favorite areas, old town Claremont and do some walking around, and since we are both photographers, photograph in the rain for a bit. Little did we know that our car was going to give us so many problems.

I was driving my mom’s van and during one of the super heavy downpours we decided to camp out in the van for a bit and listen to some music, bad idea. After listening to music and talking for about a half hour we decided to take off from the area because the rain wasn’t letting up, apparently not a great idea. We tried starting the car – the key word here is tried – yeah it didn’t work, and wouldn’t work. We finally after many failed attempts at starting the car and finding someone to help us jump the van called the Autoclub. Our faithful triple A man, asked us one basic question and 3 minutes after we got there the car was ready to go…I can’t believe it was just the radio being on that caused the car not to work. After getting the car to work, we picked up my mom and went to grab lunch at Subway, and FYI, all of us got the Roasted Chicken Noodle Soup and I don’t think any of us would recommend getting it to anyone – we thought it was just too salty, but all of our sandwiches were a success!!

After Subway that leaves me at the present, ready to get cooking for tonight’s Thursday Bible Study, but with no ideas on a good dessert, dinner is already figured out, we are having leftover chili and cornbread from the other night, dessert is a different story. Anybody have any good ideas??

By the way, if you feel like  having cornbread with your dinner tonight, here is the recipe that I did the other day. Enjoy!!

Stephanie’s Light Cornbread

1/4 cup butter

2/3 cup granulated Splenda

1/2 cup Eggbeaters, original

1/2 cup reduced fat buttermilk

3/4 cup fat free plain yogurt

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

1. Preheat oven to 375 degrees. Spray an 8×8 pan with non-stick cooking spray

2. Melt light butter in microwave for 30 second increments until melted. Remove from microwave and stir in Splenda. Quickly add in Eggbeaters and beat until well blended. Add to light butter/Splenda mixture, buttermilk, yogurt and baking soda and stir to combine. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into pre-prepared pan.

3. Bake in the preheated oven for 20 – 25 minutes or until a toothpick inserted into the center comes out clean. Enjoy with your favorite chili – amazing with light butter and honey drizzled on top!

Makes 16 small servings and 9 huge servings

For a 1/16 piece of cornbread: 87.5 calories and 1.5 grams of fat

For a 1/9 piece of cornbread 155.5 calories and 2.8 grams of fat

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When it rains in California, it pours

So sorry about not being able to blog yesterday, it was a crazy hectic day with the rain and class, but today is a new day and I happen to have a little extra time so here is my re-cap of the last day and a half.

Yesterday morning, I was definitely not feeling like getting up and going, but it was needed, after all I had class later that afternoon and had yet to read any of my 6 chapters due at 1. I woke up and was ready to begin my day, but I like to of course start everyday with breakfast. After my oatmeal apocalypse from the day before, I decided to retry the oatmeal but with a different recipe this time, I went with the HungryGirl recipe from her “200 under 200″ cookbook for her “Berries and Cream Oatmeal Pudding”. The recipe seemed fairly easy, and for the sake of convenience and not wanting to run out in the rain, I decided to substitute out the frozen mixed berries for frozen cherries. Although the recipe seemed easy, I didn’t want to have yet another oatmeal explosion, so I decided to be smart and microwave in 30 second increments for 3 minutes, and it worked, no oatmeal explosion! Already this day was turning out more successful than the previous day. By the way the oatmeal was amazing, very vanilla-y and very creamy with just a little sweetness from the cherries. My amazing non-exploding oatmeal breakfast only set me back 190 calories and 2.5 grams of fat, not too bad if I do say so myself.

After breakfast, I hoped in the car and took my mom on over to school, because I go to school on Wednesdays too, I decided to just study and hopefully read all of those 6 chapters while waiting for the next 3 hours. I was able to successfully finish reading 5 of the 6 chapters and was able to grab lunch at one of my favorite places, Subway. I’m not kidding, I’m in love with Subway, they make awesome, breakfasts and lunches, and I don’t even mind a good sub for dinner. I have a few favorites, but I really do enjoy the ham and the turkey the best. I enjoyed my 6 inch double stacked ham no cheese on honey oat, all the veggies (except cucumber), cilantro, jalapeno, pepperochinis, and honey mustard – I’m not kidding, it’s like heaven between two slices of bread. For my whole sandwhich, plus my light yogurt – 500 calories and 7 grams of fat and to top my meal off one Kashi Happy Trails Cookies at 130 calories and 5 grams of fat. A couple of years ago, it wouldn’t have been uncommon for me to consume a footlong turkey sandwich with all the veggies – which honestly doesn’t sound like it would be too bad of a choice does it? What I didn’t know is that my sandwich was a whopping 1015 calories and 53 grams of fat before! That is practically a whole days fat – in one meal on one sandwich!!  The Italian herb and cheese bread, mayo, and the olive oil blend really did me in before – those three items add up to 44 grams of fat – 10 grams just coming from the bread alone!! My new meal has less calories and less fat then half of my old sandwich! Even though I have just told you about my old sandwich that wasn’t all – I would always top it off with a bag of my favorite Salt and Vinegar Lays – add onto that old total 150 calories and 10 grams of fat. The important lesson to learn about Subway in my opinion is that it really is all about choice – it is unfair to say that Subway or another fast food chain “made me fat” when I am the one making all the important choices – like choosing to eat there or what choices I make regarding my meal. Think about what you are eating and research it will help in the long run -http://www.calorieking.com/foods/calories-in-fast-food-chains-restaurants_c-Y2lkPTIxJmJpZD05NjMmc2lkPS0x.html – go here and calculate out your own Subway sandwich or sides!

After lunch it was time for class, I was lucky to not have to wait for parking at my school and even more grateful when my teacher let us all out over an hour early because of the rain. I then left school to meet my sister and mom at my mom’s ultimate favorite place, Starbucks, you know it is someone’s favorite, when the people there know your name by heart. If you ask me she is obsessed with the coffee goodness. We finished out wet afternoon with a hot cup of joe, I enjoyed a Skinny Cinnamon Dulce Latte, clocking in at a sweet 90 calories and no fat, while my sister sipped on tea and my mom on a Skinny Carmel Latte. After finishing up it was time to head home and figure out what was going to be for dinner.

Most people that know my family know that we like to watch some TV, but I don’t think that anyone would  say that we were obsessed with any type of show, little do they know that one TV show has a night dedicated to it, and that show is none other than “The Biggest Loser”. Ever since season 6 my family has been literally obsessed with the show – we all know that Tuesday is “Biggest Loser Night” and we are all amped up. We love watching Bob and Jillian “kick people’s butts into high gear” as my mom says and watch the folks on the show try to shed some weight and some baggage that they have been holding onto for years. My favorite part of the show – besides the weigh-ins is when they have a chef come onto the show and talk about healthy eating – I think it is fascinating and although there is only one chef man for me , I think Curtis Stone and Rocco DiSpirto are pretty cute…anyways I digress. This last Tuesday Curtis Stone was on the show and remade the classic Italian dish Chicken Cacciatorie – it looked pretty tasty and I thought it might be fun to try sometime, little did I know that it was meant to be. I opened up my e-mail Wednesday afternoon and I just happened to have the recipe in my mailbox from the Biggest Loser Fan Club, I then figured what better time than the present to try out a new recipe.

I decided to make the dish, but it was going to have to wait, because I had already agreed to take my mom to a get together with some of her friend’s from high school. We left the restaurant in Riverside, which I am proud to say displays a sign that says “You are now entering a Trans Fat free zone!” I was pretty excited to see that they had taken that step in making their food a tad healthier, if you are unaware of what trans fat is, don’t worry there will be a blog coming. When we got home from the restaurant around 8:45, luckily the rain had stopped for a bit making it a little easier to get home, it was time to start on dinner. We have always eaten dinner somewhat late at my house, and last night was going to be no exception – I expected the dish to take about 30 minutes – boy was I mistaken. I began the dish just as the recipe says and everything was going great – I was actually onto the last step and was working on dessert with my dad – baked apples anyone?? Anyways, I had just popped dessert into the oven and had put the chicken into the pot to finish cooking, when I realized that the chicken was only at 120 degrees – chicken for safe consumption should be at 165, I figured that it wouldn’t take too long, it was about 9:15 then and I was estimating that dinner would be ready in about 20 minutes. I didn’t realize that the chicken was like the watched pot that never boils – I was getting so frustrated I am sure that in ten minutes that the thermometer only moved 2 degrees…which is not fun. Dinner was finally ready 2 minutes before dessert was out of the oven – and we ended up having our late dinner at ten – but what are you going to do, I followed the recipe I just didn’t know it was going to take forever. Needless to say, when I re-watched the Tuesday episode of the Biggest Loser I realized that Curtis Stone cut up his chicken – and I didn’t which made cooking time much longer. Honestly though, it was tasty – my family likes a lot of garlic so they kind of missed that, but they did like the tons of veggies – I added more than the original, because I figure you can never go wrong. Our modified version ended up being 404 calories and 3.2 grams of fat. In our version we used no mushrooms, because my mom can’t stand them, no olives because we didn’t have any around and substituted whole wheat angel hair for brown rice, because rice isn’t good for my dad’s blood sugar. As for dessert we went with baked apples, a favorite of my dads, and a very comforting dessert for a cold day. Our baked apples ended up coming in at 175.8 calories and 2.9 grams of fat – not too bad for an apple pie without a crust!

Here is Curtis’ chicken cacciatore recipe – maybe it will work out better for you??

Chicken Cacciatore
A Healthy Version of an Italian Favorite!

Aussie chef Curtis Stone whips up a healthy version ofChicken Cacciatore for the cast in Tuesday’s episode. Here’s the recipe!

Serves 4

Ingredients
2 teaspoons olive oil
Four 4-ounce pieces boneless, skinless chicken breast
1 cup onion, sliced thin
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
2 cups button mushrooms, cleaned and quartered
¼ cup red wine
2 cups Muir Glen diced fire roasted tomatoes (sodium free)
1 sprig thyme
1 bay leaf
½ teaspoon dried oregano
1 cup broccoli, cut into small pieces
1 tablespoon chopped parsley 
5 kalamata olives, pitted and roughly chopped
1 cup steamed brown rice to serve

• Heat a large saucepot over medium high heat and add 1 teaspoon of oil to the pan.
• Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.
• Remove the chicken to a plate and add the remaining oil to the pan.
• Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers.
• Cook the garlic and peppers for 2 minutes and add the mushrooms.
• Cook the mushrooms for 4 minutes stirring often.
• Add the red wine and allow to reduce until almost dry.
• Add the tomatoes to the pot and stir well.
• Add the thyme, bay leaf and oregano.
• Bring to the simmer and reduce heat to low.
• Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.
• Stir in all but one pinch of the parsley.
• To serve, spoon 1/4 cup of brown rice onto the center of a serving plate.
• Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates.
• Sprinkle a little of the chopped olives and remaining parsley over each plate of chicken and serve.

Nutrient Analysis – per serving
Calories 300; fat calories 60; total fat g 7; sat fat g 1.5; chol mg 65; sodium mg 470; total carb g 25; fiber g 4; sugars g 8; protein g 30

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Oh no, it’s the Oatmeal Apocalypse!

So this morning, I was working on typing up the previous day, and was too busy to work on letting you know what happened this morning.

I woke up this morning at my normal time, and was getting ready to make myself some breakfast. Most of the time for breakfast, I make myself a sandwhich or a wrap, I enjoy having a hearty breakfast and those are a couple of my favorite ways to do it…but this morning I was feeling like something a bit different, I was craving a sweet breakfast. I remember going through my “The Most Decadent Diet Ever!” cookbook by Devin Alexander and seeing that she had a recipe for Chocolate Peanut Butter Breakfast Pudding, it sounds amazing – am I right?

Anyways, I decided that this would be a great breakfast, I begin putting it together, it’s very simple really, just some oatmeal, hot coco mix, peanut butter and salt and “Voila!” I put the whole thing together and then realized I read teaspoons wrong and had ended up putting tablespoons instead..ugh. So I began my breakfast pudding again, this time with teaspoons, much better, good thing I know how to read .

I mixed the whole concotion together, and put it in the microwave as the directions say, for 2 1/2 minutes…I opened up the microwave, and there it was the Oatmeal Apocalypse!

The oatmeal knew that it was doomed I think, and it thought the best way to escape it’s inevitable demise was to explode all over my microwave… 

Needless to say, I didn’t want to make a third bowl of my oatmeal, so I decided to just enjoy the half of the oatmeal that was left in my bowl – I have decided based on that half bowl that the recipe needs to be tried again, because it was AMAZING! For my half bowl of chocolatey – peanut buttery goodness it cost me: 152 calories and 3.5 grams of fat.

After my eventful morning with my oatmeal, I took my mom to school, wrote my first post, and then picked my mom from school and we decided to go to Chipotle for lunch. Chipotle is kind of  a deceiver of health food, I personally think. Most people think fresh is healthy, when that isn’t always the case. I know that was my opinion before, I thought that I would be safe going to Chipotle and ordering whatever I wanted because I believed it was healthy based on the word fresh. Chipotle was a favorite of mine, because I thought I was doing my body good, when I wasn’t making good choices. Today I ordered a carnitas salad which cost me calorie wise : 450 calories and 11 grams of fat, I also split a side order of guacamole with my sister and my mom which cost me an additional 50 calories and 4 grams of fat, making my overall meal 500 calories and 15 grams of fat. Before I was very predictable, I always got a chicken burrito with everything, from the rice to the sour cream everything went into my burrito, the cost before was 1120 calories and 51 grams of fat! By making the change that I did, I was able to save myself, 620 calories and 36 grams of fat! My whole bowl with guacamole has less than half the calories and more than a third less fat than my burrito before! My “healthy” fast food from before was most likely one of the worst places I could have picked for a meal.

After our yummy Mexican food, it was time to do some errands we hit up Sam’s club and began to start craving Yogurtland. I’m not going to begin to lie to you, I am a huge frozen yogurt fanatic. Before I was addicted to ice cream, and I think frozen yogurt has replaced that previous obsession. I enjoy going to Yogurtland for a few reasons 1) So many choices! 2) So many toppings 3) It tastes great! So we hit up  Yogurtland, and I enjoyed the Chocolate Twilight accompioned by Cherry Vanilla topped with strawberries, yogurt chips and a few almonds. It was like heaven, or a few amazing chocolate dipped strawberries . My treat put me back calorie wise: 370 calories and practically no fat – how can you beat that for a sweet treat?

After Yogurtland, I began working on dinner, time for chili and cornbread. The chili was a piece of cake, I just did what my mom told me to do, and it came out perfect – spicy and satisfying. Our version of chili was a slam dunk at 342.8 calories and 7.6 grams of fat per cup. Most chilis though don’t stack up this way, take the chili from Chili’s restaurant, for one bowl of the spicy stuff, you will be spending calorie wise: 500 calories and 35 grams of fat – that is insane! For one bowl of chili, our chili saves us 157.2 calories and 27.4 grams of fat! It’s amazing what changing meat quality will do! When I begun making the chili I began thinking about a great side, I was having trouble because the only thing that I could think of was cornbread, and I didn’t have a recipe, but not to fear that is what the internet is for. I began searching and found this recipe: http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/Detail.aspx . It seemed like it was a popular recipe and I decided that it would be the first true revamped recipe! I started at the top and replaced half the butter with light butter the other half with fat free plain yogurt, I then replaced the sugar with Splenda, and continued reading to find that I could replace the 2 eggs with a 1/2 cup Eggbeaters, then I swapped out the full fat buttermilk for half reduced fat buttermilk and half fat free plain yogurt and the result was incredible! The corn bread was dense and moist and just slightly sweet. I also decided to make the portion size smaller – I felt like the previous size – 9 out of an 8×8 pan was just huge, so I cut my pan into 16 smaller pieces, what I felt was a better size. The original cornbread is served up as 284 calories and 12.2 grams of fat, but my clever revamp clocks in at 155.5 calories and 2.8 grams of fat for the same size piece as the original and for the smaller pieces 87.5 calories and 1.5 grams of fat. With my swaps I save 128.5 calories off the first and 9.4 grams of fat! Overall I think dinner today was a success and if you are counting this means 4 light recipes down and 1 original since the start of this blog! Only 360 more recipes to go!

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A new challenge…

I have decided to undergo for the new year a new challenge of Julie and Julia proportions!

First of all if you have yet to see this movie, see it! It is so good, and it will make a lot of sense where I am going. In the movie Julie, who is looking to redeem her life begins to cook her way through Julia Child’s cookbook “The Art of French Cooking”, along the way she learns some pretty valuable lessons, and learns to cook like the French.

Well, I have decided to do something fairly similar. I have decided for the new year to cook my way through any cookbook, so far the favorites are, “200 under 200″ by HungryGirl, Lisa Lillen, “The Most Decadent Diet Ever!” by Devin Alexander and “Cook this, not that!” by David Zinczenko and Matt Goulding, but my recipes can be from  any of these cookbooks, from any magazine or from any other source (i.e. internet, other cookbooks etc.). I will in this year cook 365 recipes, 200 of which must be revamps on not so healthy recipes that I do myself, the other 165 may be light recipes. For the 200 other recipes they must be lighter in calories and fat, very very very tasty and be easy enough for everyone to do!

I will post up a revamp of one of the recipes that I recreate as often as possible, but I can’t be sure on how often! I am willing to take on the challenge of proving that your life is worth more than some tasty food and that just because it is good for you, doesn’t mean that it has to taste bad! My family and some of my closest friends are most often my guinea pigs and don’t worry they are very honest to say if they like or don’t like something! If any of my future readers would like to recommend and send over a recipe, rest assured that it will be made and I more than likely can revamp to something better!

Since the year has started I have already begun my cooking challenge and have completed quite a few recipes, but to all fairness for my readers,  I will start the year off as though it begun yesterday when I began creating this blog. I am happy to say that 2 recipes are already done, one from each list!

Yesterday was a bit hectic, it begun with taking my mom to the hospital at 6 am to have surgery done on her hand, this surgery had been scheduled for a while, but I was amazed to remember how early 6 am really comes! After getting her ready to go they begun her surgery at 7:30, at this point I was starving, I woke up a little later than I was planning on and wasn’t able to grab breakfast prior to running out the  door. I never used to eat breakfast, I was sure that I didn’t need the food, but now I can’t survive without breakfast! I was amazed to learn in my nutrition class last year that the most common link from someone who is overweight (50 pounds of extra weight or less) and someone who is obese ( 50 plus pounds to lose) is not eating breakfast. Anyways, I was starving, so my best friend Sarah and I hit up Starbucks for breakfast. Looking back in retrospect, my favorite breakfast there had always been a Grande Carmel Frappuccino and a Blueberry Scone – my “lite” breakfast at the time was costing me: 840 calories and 37 grams of fat! My new favorite breakfast now though is a Tall Coffee Light Frappuccino and a Spinach and Egg White Wrap – this new breakfast is only costing me now: 370 calories and 9.5 grams of fat, that’s a saving of 470 calories and 27.5 grams of fat! Amazing what can be accomplished in just one meal! After breakfast, I picked up my mom and we headed back home.

My sister has been begging me for quite a while to make Chinese food, so I did for the first time yesterday! I had found a great recipe for Seasame Chicken in the October issue of Health magazine and just had to try it! It turned out so great! With just a couple of changes, like adding more veggies and less rice we were able to customize the recipe to our needs! The original recipe was already a light recipe at 309 calories and 6 grams of fat, our new version, with more chicken and veggies and less rice was 273.5 calories and 3.5 grams of fat! It was a great lunch and my sister was pleased to finally get her Chinese food! For dinner last night, my mom and I had thrown around a few ideas, but one that we thought would be great would be a soup and sandwhich night, a favorite around my house. I decided to take on a classic favorite that I found in my Cooking Light everyday favorites cookbook, this has to be one of my favorite cookbooks, it has over 500 recipes, and they are all light. Looking through the soup section of the book the first one that caught my eye was the Chicken Stew with Rosemary dumplings. To be honest I have only attempted dumplings one other time and as great as they were not something that I would recommend eating on a daily basis, normally dumplings contain, in my opinion enough flour and eggs to feed a small country. I decided to take on the recipe head first and began to look it over to see if there was any way that I could make it lighter than the original light recipe, I found that there were quite a few things I could do to make the recipe even healthier for my family. I substituted the dark meat chicken for chicken breast, the butter for light butter, this is not margarine, it is called light butter because instead of just using all heavy cream it is half heavy cream half fat free milk, the result is a butter that tastes full of fat, but with about half that of normal butter. I also substituted the egg for Eggbeaters instead, just using a quarter of a cup. The resulting soup was fantastic! Definitely a winner, it had all the comforts of warm chicken pot pie but without all the cream and fat. This recipe is a new keeper. The original light recipe from the cookbook costs 366 calories and 9.7g of fat, my new version of this classic is only 332.5 calories and 6 grams of fat, which is quite a savings!

Well that is enough for now, let’s see what is for dinner tonight!

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