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Spaghetti Squash Alfredo: 125 Calories

Spaghetti Squash Alfredo 125 Calories

I eat a lot of food.

A lot of high calorie food and beer that can leave me feeling like I want to take a nap in some kale. I tend to pendulum swing between wanting really bad for me food and really good for me food but I want it all to taste good.

So I’ve developed a fixation with produce. And how to manipulate it into tasting like that other side of the coin that leads me down a path far away from my skinny jeans.

So here you have my version of a pasta dish, made up mostly of vegetables, and a hefty serving weighs in at only 125 calories.

In fact, if you ate the entire batch it would only be 500 calories.

And you would be very full.

Spaghetti Squash Alfredo 125 Calories2

Pumpkin Ale Muffins with Graham Cracker Streusel Topping

Ingredients

    For The Muffins
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/2 tsp ground allspice
  • ¼ tsp ground ginger
  • ¾ cup pumpkin puree
  • 2/3 cup pumpkin ale
  • 2 egg
  • 1 tsp vanilla extract
  • ¼ cup melted butter
  • ¼ cup canola oil
  • For the Topping:
  • 5 standard sized graham cracker sheets
  • 2 tbs all purpose flour
  • 1 tbs brown sugar
  • pinch salt
  • 3 tbs melted butter

Directions

  1. Preheat oven to 350.
  2. In a large bowl sort together the flour, brown sugar, white sugar, baking soda, baking powder, salt cinnamon, nutmeg, allspice, and ginger.
  3. In a small bowl stir together the pumpkin puree, pumpkin ale, eggs, vanilla extract, melted butter and canola oil.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Spray 12 muffin tins with cooking spray.
  6. Scoop the batter into the well of a muffin tin to about 2/3 full.
  7. In a food processor, add the graham crackers and process until reduced to just crumbs.
  8. Add the flour, brown sugar and salt, pulse to combine.
  9. Add the melted butter and process until well combines.
  10. Scoop about 1-2 tbs graham cracker mixture on top of the muffin batter.
  11. Bake at 350 for 18-22 minutes or until top spring back when lightly touched.

Notes

Optional add in's (stir in the batter just before pouring into the muffin tins): 2/3 cup raisins, 2/3 cup chocolate chips, 2/3 cup dried cranberries or cherries, 1/2 cup chopped pecans

https://domesticfits.com/spaghetti-squash-alfredo-125-calories/

Spaghetti Squash Alfredo 125 Calories3

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 Flourless Peanut Butter Oatmeal Chocolate Chip Cookies are naturally dairy and gluten free, take 5 minutes and one bowl to throw together. 

flourless peanut butter oatmeal chocolate chips cookies 2

 

There is really nothing simple about my life these days. Between two blogs, freelance work, a book, a book tour, another super secret project I hope to tell you about soon, and (oh yeah) a family, I’ve officially crossed over into complex living. As a result, my food has become more simple. Beautifully simple. Fewer (but better) ingredients, less waste, more time with that family who gives me so much support. These cookies are a great example. My favorite cookie recipe ever (on the planet) takes 3 days to make, inspiring the name Thursday Night Cookies because if I want them for the weekend, I need to start making them Thursday night.

But right now, in this crazy phase of my life, I want something that can give me near instant comfort and gratification with just a few ingredients I already have. So that someday I can get back to those lazy days and Thursday Night Cookies.

 

Homemade Beer Burger Buns

Yield: 8 buns

Ingredients

  • 2 ½ cups All purpose flour
  • 1 envelope rapid rise yeast (2 ½ tsp)
  • ½ tsp onion powder
  • ¾ cup wheat beer
  • ¼ cup butter, softened
  • 1 tbs raw honey
  • ½ tsp salt plus additional for topping
  • egg wash (1 egg plus 1 tbs water, beaten)
  • 2 tbs sesame seeds

Directions

  1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and onion powder. Mix until combined.
  2. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  3. Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt, honey and add softened butter.
  4. Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
  5. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  6. Preheat oven to 400.
  7. Remove from bowl and add to a lightly floured surface, knead a few times. Cut into 8 equal sized pieces.
  8. Form each piece into a tight ball. Add evenly spaced over a baking sheet that has been covered with parchment paper.
  9. Cover loosely and allow to rise until almost doubled in size, about 20-30 minutes.
  10. Brush with egg wash, sprinkle with sesame seeds and salt.
  11. Bake at 400 for 12-15 minutes or until light golden brown.
https://domesticfits.com/flourless-peanut-butter-oatmeal-chocolate-chip-cookies/

flourless peanut butter oatmeal chocolate chips cookies 3

Chicken Sliders With Zucchini Buns

 

At the end of the month I have this little cooking on TV gig that I’m incredibly excited about. And as much as I strive to be unique and impervious to social pressure, none of that has been able to penetrate my own vanity. After the initial shock of being asked to cook on CBS, Los Angeles wore off my first very female thoughts went something like this:

"What am I going to wear?"

"The camera adds ten pounds. Awesome."

So here I am, trying to stay as healthy as possible until I can school the Los Angeles metro area on the mid-day news with an introduction to cooking with beer all while still trying to run two food blogs that dazzle you with fun and delicious food. Not as easy for me as I’d like.

I did, however, discovered that if I give up dairy, which I already find skeevey in it’s unmanipulated state, the battle to lose those last few pounds becomes much easier. Butter and goat cheese have been the only real sacrifices, the rest has been easy to ignore or replace.

Don’t forget to come back on Wednesday when I give the best chocolate ice cream I have ever had that happens to be dairy free. It’s insane how creamy it is. You’ll want that recipe.

This recipe, which is dairy and gluten-free, gives you this delicious little mini burgers that are only about 90 calories each. And I am now one step closer to cooking on TV and not crying about it.

Vanilla Bean Smoked Porter French Toast

Ingredients

  • 1 cup milk
  • 2/3 cup smoked porter (recommended: Stone Smoked Porter w/ Vanilla Bean)
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 tbs butter (plus additional as needed)
  • 1 large loaf of crusty italian bread, cut into 1 inch thick slices

Directions

  1. In a bowl, add milk, beer, sugar, eggs and vanilla, whisk until well combined. Heat a large skillet over medium high heat, melt the butter.
  2. One at a time, dip the bread into the milk mixture until well coated. Add to pan and cook until browned on one side, flip and brown on the opposite side (about 2 to 3 minutes per side). Repeat for all slices. Add butter to the pan as needed.
https://domesticfits.com/chicken-sliders-with-zucchini-buns/

 

Goat Cheese Stuffed Apricots With Honey

I have a message for that guy who decides what day holidays are on. It’s awesome when he picks a day of the week, rather than a date of the month. He did a great job deciding on Thanksgiving and Easter, but a spectacularly awful job for Halloween and the 4th of July.

So I have some changes to propose to…that guy. Whoever he is.

The 4th of July should be celebrated on the first Friday in July, so that the 5th of July never has me sitting in an office trying to participated in work related functions with the remnants of my "casual get together turned late night party" still hanging onto me like a overly tired toddler. I do realize that if you name a holiday after a date, then it really messes people up if it doesn’t occur on that date, as in, "Are you coming over for The 4th of July on the 6th of July?" But, Holiday Naming Guy is to blame for that.

So my suggestion is that Independence Friday is now to  replace (or rather move) Mid Week 4th of July celebrations. All the same patriotic fun with out the comprehensive country wide lack of productivity the following day. I might have to start lobbying for this as soon as I can beat the crap out of who ever invented Day Light Saving time, that Guy is a real A-Hole. 


Goat Cheese Stuffed Apricots

12 apricots

6 to 8 ounces goat cheese

3 tbs raw honey

1/4 cup chopped pecans

Cut the apricots in half and remove the pits. Grab a small piece of goat cheese, about the size of the pit you just removed and roll it into a ball. Place it in the center of the apricot. Drizzle with honey, sprinkle with pecans.

I also cut these in half again before serving, but that’s your call.

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Crab Stuffed Baked Avocado

There is something about the raw exposure that blogging brings that forces you to face and deal with emotional handicaps that you didn’t even know that you have.

It may be the contrast between complete strangers showering you with compliments and adorations, and other complete strangers raining down harsh criticism. When in reality, neither is wholly accurate. You are, to one degree or another, somewhere in the middle.

And as harsh and those nasty comments can be, the overly positive ones have always been more difficult for me to deal with. Those readers who send compliment saturated emails about how much they love my recipes, or how great my life must be, are with no doubt a highlight of blogging. But I am always left with the fear that the pedestal will crumble and I will be exposed as the ordinary person that I truly am.

Self worth is supposed to be an isolated container, unaffected by the thoughts of others. But I’m not sure anyone has really figure out how to do that, and if he does, I’m not sure I want to meet that guy.

The truth is, sometimes we need a mirror of honesty to see how great we are, and place that value in our container of worth. And to really start to believe it.

Take a second to think back on your life and write down all the best compliments that you have ever received.

And then take the rest of your life to truly believe them.

Crab Stuffed Baked Avocado

4 oz cream cheese, softened

6 oz crab meat (drain well if using canned meat)

1/4 cup tomatoes, chopped

1 tbs scallions

1/4 tsp salt

1/4 tsp pepper

pinch cayenne pepper

3 large ripe avocados,cut in half, pits removed

1/2 cup parmesan cheese

Preheat oven to 400.

In a bowl, combine all the ingredients except the avocados and the parmesan, mix until well combined.

Fit the hole in the avocado with crab mixture, top with generous amounts of cheese. Place avocados in the wells of a muffin tin, bake at 400 until the cheese has melted about 8-10 minutes.

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Skinny Potato Skins: 62 Calories

I’m not going to sit here and pretend that these are as good as the real thing. Those potato skins loaded up with bacon, sour cream and cheese that are somewhere around 62 calories per bite. But these make a great lunch durring my "I am GOING to lose those final 3 pounds" week. And they reheat really well, so you can make a batch on Sunday, and reheat them through out the week for lunch. With a side of this salad.

I’ve run the numbers and have come up with 62 calories each potato half, but that completely depends on the size of your potato and the amount of flesh you scoop out of it.  

My Husband added fat free sour cream and shredded cheese. If you add a tbs of fat free sour cream and a tsp of shredded part skim mozzarella cheese, it will about double the calories in the potato. But, if you like it more and that will make you eat less, it may be worth it. 

Also, this dish is:

Gluten Free

Vegan

Kosher for Passover

Skinny jeans friendly 

Skinny Potato Skins

4 large red potatoes

1 large red bell pepper, thinly sliced, stem removed

1 large yellow bell pepper, thinly sliced, stem removed 

2 cups sliced crimini mushrooms

2 cloves of garlic, chopped

olive oil cooking spray

2 tbs Smart Balance Light, melted

1 1/2 tbs or Fajita Seasonings

(Or: 1 tsp salt, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp chili powder)

1/2 cup Pico De Gallo (or you fav salsa)

Preheat oven to 400. 

Pierce the potatoes a few times with a fork and microwave on high for 5-7 minutes or until cooked through. Remove and allow to cool until enough to handle. Cut in half and scoop out most of the insides, leaving about 1/4 inch of the walls in tact. You can save the potato middles for mashed potatoes or potato cakes.

Place thinly sliced bell peppers, mushrooms, and garlic on a baking sheet. Spray lightly with olive oil cooking spray and sprinkle with fajita seasoning (or the homemade blend) and toss to coat. 

Roast the vegetables in the oven for 15 minutes or until soft and the mushrooms have browned, tossing every 5-8 minutes with a heat safe spatula. 

Place the skins on a baking sheet and brush the insides with melted smart balance light, sprinkle with salt. Bake at 400 for 10 minutes, allow to cool slightly. 

Fill each potato skin with fajita veggies and top with Pico De Gallo. 

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Passover Risotto: Quinoa & Roasted Mushrooms

I’m over at a Passover Potluck today with Tori at The Shiksa In the Kitchen! Check it out, if you are Jewish or a Shiksa (non-jewish girl) I think you are gonna love it. Tori and I have acctualy known each other since the 4th grade and reconnect as adults through blogging.

She is one of the most genuine people I have ever known, sweet, smart and generous with her talents and knowledge.

Tori recently interviewed a man I know, Michael, who is an 81 year old Holocaust survivor who was sent to Auschwitz concentration camp when he was 13. His story is incredible and Tori even got is World Famous Tiramisu recipe! The interview is inspiring, you should read it (Click here).

The recipe I created today for the Potluck is one of my favorite dishes, risotto, that I have re-made using the rules of Kosher cooking, which Tori was sweet enough to walk me through! I love Risotto, which is traditionally made with rice, but during passover, it isn’t considered Kosher. You all know my love for quinoa, so this was a fabulous stand in when rice is not an option! Roasting the mushrooms was so quick, and developed a rich flavor quickly.

Check it out over at The Shiksa!

Roasted Mushroom Quinoa Risotto For Passover