White Chocolate OR Cream Cheese Pound Cake

For my own reference, I am listing this with multiple substitutions that I interchange.  It is YUMMY anyway you make it.  I got the original recipe from a book called “Cakemix Doctor”

  • 1 Box Sugar Free Yellow Cakemix
  • 1 Cup 1% milk (or 1 Cup Unsweetened Almond milk)
  • 3/4 Cup Egg Beaters (equivalent to 3 eggs)
  • 1 stick Margarine
  • 5-6oz White Chocolate Chips (OR for a different flavor, substitute 4 oz fat free cream cheese)
  • 1 tsp vanilla extract
  1. Preheat the oven to 350.
  2. Lightly mist three 8-inch loaf pans with cooking spray.
  3. Place the Cakemix, milk, and egg beaters in a mixing bowl.
  4. Melt the butter, and then add to the mixing bowl.
  5. Place the white chocolate chips in a bowl with the vanilla extract.  Microwave for 20 seconds at a time, stirring frequently until it is liquefied.  Careful not to scorch it.  Then, add chocolate to the mixing bowl.  (If you are using cream cheese, just soften the cream cheese and vanilla together in a bowl and then add it to the bowl)
  6. Blend on medium until mixed.  Pause, scrape down the sides, then continue mixing on HIGH until thoroughly mixed.
  7. Pour the batter into the 3 loaf pans (trying to distribute evenly).
  8. Bake for 35-40 minutes.  Check on it frequently after about 30 minutes because it can burn easily.  Cook  until a toothpick inserted into the cake comes out clean.

    IMPORTANT.  For super moist pound cake, let the cakes cool until they are still a little warm.  Loosen the edges of the pan and then turn the pan over on your hand and gently tap the bottom of the pan until the cake comes loose in your hand.  Then immediately wrap the cake in saran wrap.  This will lock in the cakes moisture, making a super moist pound cake.  Cake is best the next day.

Nutrition Facts (5 slices per loaf)
White Chocolate Version with 1% Milk
Calories 160
Fat 7.5g
Sat Fat 3g
Carbs 28g
Protein 2.5g
White Chocolate Version with Almond Milk
Calories 154
Fat 7g
Sat Fat 2.5g
Carbs 27g
Protein 2g
Cream Cheese Version with 1% Milk
Calories 145
Fat 6g
Sat Fat 2g
Carbs 25g
Protein 3.5g
Cream Cheese Version with Almond Milk
Calories 140
Fat 6g
Sat Fat 2g
Carbs 24g
Protein g

Bacon Wrapped BBQ Chicken

Chicken

  •   1/4 tsp black pepper                                                                                              
  • 1 lb chicken tenderloins
  • 8-9 slices center cut bacon
                                                                                                   
   BBQ Sauce            

  • 1/4 cup reduced sugar ketchup                          
  • 1/4 cup diet coke          
  • 2 TBSP cup brown sugar substitute
  • 1 TBSP soy sauce     
  • 1 tsp Dijon mustard
  • 1/2 TBSP garlic powder
  • 1/4 tsp cayenne pepper (omit if you don’t like spicy)                                                                                                 

Directions

    1. Heat oven to 425°F. Spray a cookie sheet.                         
    2. Sprinkle pepper over chicken. Wrap each chicken piece with 1 slice bacon.
    3. Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake for approx. 20 mins or until chicken is done (at least 165°F).
    4. Meanwhile, in 1-quart saucepan, mix BBQ Sauce ingredients; heat to simmering over medium heat, stirring frequently, until excess liquid is dissolved, about 5 minutes. Remove from heat; set aside.
    5. In large bowl, toss chicken with the sauce.
    Makes 4 servings
    Calories 145
    Fat 3.5g
    Sat Fat 1g
    Cholesterol 75mg
    Carb 4g
    Sugars 1g
    Protein 26g

      Mediterranean Herb Crusted Tilapia

      • 1 package McCormick® Recipe Inspirations Mediterranean Herb Crusted Tilapia
      • 1 tsp Garlic powder 
      • 3/4 tsp basil
      • 3/4 tsp oregano
      • 1/2 tsp black pepper
      • 1.5 lbs tilapia fillets (about 6)
      • 1/2 tsp salt
      • 1/4 cup sunflower oil
      • 1 tbsp melted margarine
      • 1.5 cups chopped spinach leaves
      • 3/4 cup panko (Japanese) bread crumbs 
      • 1/3 cup finely chopped red bell pepper
      • 3 TBSP reduced fat parmesan cheese
      1. Preheat oven to 400°F. Place fish on foil-lined shallow baking pan. Sprinkle with salt. Mix oil and all of the Spices in medium bowl. Brush fish with the seasoned oil.
      2. Stir spinach, panko, bell pepper and Parmesan cheese into melted butter. Divide mixture evenly among fish fillets, pressing lightly so mixture adheres to top of fish.
      3. Bake 15 minutes or until fish flakes easily with a fork.

      Makes 6 servings

      Nutrition
      Calories 229
      Fat 13g
      Sat Fat 2g
      Polysat Fat 6g
      Monosat fat 2g
      Cholesterol 50mg
      Sodium 127.7mg
      Potassium 377mg
      Carbs 6g
      Fiber .5g
      Sugar .5g
      Protein 23g

      Tex Mex & Couscous Stuffed Bell Peppers

      • 1 lb Extra Lean Ground Beef (or ground turkey)
      • Homemade taco seasoning: 1/2-1 TBSP each: minced onion, garlic powder, chili powder, seasoning salt (to taste)
      • 6 multicolored bell peppers
      • 6 TBSP dry couscous
      • 6 TBSP water
      • 1 cup salsa
      • 1 cup canned Fiesta Corn (or frozen)
      • 6 TBSP fat free shredded cheddar cheese
      1. Preheat oven to 500 degrees.
      2. Boil water in the microwave. Stir in couscous, cover and set aside for at least 5 minutes.
      3. Meanwhile, in a large skillet over medium-high heat, cook beef, stirring occasionally and breaking up, until no longer pink, about 4 minutes.  Drain and then add taco spices.
      4.  While couscous is softening, remove tops from peppers and scrape out seeds, then set aside.
      5. In a large bowl, combine couscous, beef, salsa, and corn. Fill peppers with beef mixture. Arrange peppers in a shallow baking pan and bake for 10 minutes.
      6. Sprinkle cheese on top, then continue baking until peppers are tender and stuffing is heated through, about 5 minutes.

      Makes 6 servings

      Nutrition
      Calories 193
      Fat 3g
      Sat Fat 1g
      Cholesterol 44mg
      Sodium 870mg
      Potassium 286mg
      Carbs 22g
      Fiber 2.5g
      Sugars 6.5g
      Protein 21g

      Kiwi Topped Fish

      If you like fruit…this is good.  I used swai fish this time, but it works well with tilapia, cod, and salmon.

      • 1.5 lb swai fish (about 4 fillets)
      • 3 medium sized kiwis, peeled and sliced into medallions.
      • 1/4 cup Crystal Light (fruity flavor, or any juice, but it’ll add calories)
      • 1 tsp corn starch
      • salt/pepper to taste
      1. Season fish with salt and pepper and cook in a skillet coated with cooking spray, flipping after a few minutes until fish is cooked through. 
      2. Stir Crystal Light and corn starch in a sauce pan BEFORE heating, then heat to boiling.  Stir until sauce is thickened.  Stir in kiwis.
      3. Serve fish topped with Kiwi

      Makes 4 servings

      Nutrition
      Calories  129
      Fat 2g
      Sodium 730g
      Cholesterol 56mg
      Carbs 10g
      Fiber 2g

      Protein 18g

      Key Lime Cheesecake Crumble

      Yum, but I could hardly taste the lime.  I’ll increase it next time.

      Base

      •   1 box Pillsbury Sugar Free Classic Yellow cake mix, minus 1 cup reserved
      •     1/4 cup Almond Milk – Unsweetened

      Filling

      •     8 oz Fat Free Philidelphia Cream Cheese
      •     Lime Juice, 1/3 cup
      •     1/2 cup egg beater’s original (equivalent to 2 eggs)
      •     1 10 oz can fat free Sweetened Condensed Milk
         

      Topping

      •     1.5 tbsp. Margarine
      • 1 cup of reserved cake mix

      1. Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. In small bowl, reserve 1 cup of the dry cake mix for the topping; set aside.
      2. Mix remaining cake mix and milk in a food processor until mixed thoroughly. (I had to add a couple teaspoons of milk here to get the consistency I wanted).  Spread in the sprayed pan with the back of a wet spoon.  It will be very sticky.
      3. In a standing mixer (or hand mixer) beat cream cheese, sweetened condensed milk, lime juice and egg beaters with electric mixer on medium speed until smooth. Pour filling evenly over base in pan.
      4. With fork, mix reserved cake mix and 1.5 tablespoons softened butter until crumbly. Sprinkle evenly over filling.
      5. Bake about 45 minutes or until golden brown. Cool in pan at least 20 minutes. Refrigerate.  Top with fat free cook whip if desired.
       
      Makes 12 servings
      Nutrition
      Calories 240
      Fat 4g
      Sat Fat 1.5g
      Cholesterol 7mg
      Potassium 13mg
      Carbs 51g
      Fiber 1g
      Sugars 21g
      Protein 7g
       

      Sausage and Kale Pasta

      This called for turkey sausage, but I was out, so I just put chicken in it.  It was still good, but I’ll be trying this again with sausage.

      • 8 ounces uncooked Fiber Gourmet whole wheat pasta (any shape)
      • 1/4 cup chopped tomatoes
      • 8 ounces hot turkey Italian sausage  (or chicken)
      • 2 tsp garlic
      • 1 teaspoon dried Italian seasoning
      • 1/4 teaspoon crushed red pepper (or cayenne)
      • 1.75 cups water + 1.5 bouillon cubes (or 1 can chicken broth)
      • 1 bunch fresh kale, stems removed, chopped
      • 1 (15-ounce) can navy beans, rinsed and drained
      • 4 tsp parmesan cheese


       

      1. Cook pasta according to package directions, drain.
      2.  Heat a large Dutch oven over medium heat, and spray with cooking spray. Add sliced tomatoes and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble.
      3.  Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender.
      4.  Stir in pasta and beans.                            

      Makes 5 servings

      Nutrition (with Chicken.  I’ll add sausage nutrition when I make it)
      Calories 230
      Fat 2g
      Cholesterol 22mg
      Sodium 725mg
      Potassium 350mg
      Carbs 51g
      Fiber 23g
      Sugars 2.5g
      Protein 20.5g

      Shrimp Bisque

      • 1 bell pepper, choopped.
      • cooking spray
      • 1 8oz package fat free cream cheese
      • 1 can fat free evaporated milk
      • 2 cans fiesta corn, drained.
      • 1 10oz package small shrimp (deveined, tails off).
      • 1 tbsp tobasco sauce
      • 4 small cans cream of potato soup
      1. Sautee the bell pepper in a skillet with some cooking spray until tender, then puree it in a blender or food processor. 
      2. Add all ingredients (including pureed peppers) into one pot and stew until the shrimp is hot and cooked (unless you used precooked shrimp.

      Makes 8 servings

      Nutrition
      Calories 241
      Fat 4g
      Sat Fat 1g
      Poly Fat 1g
      Mono fat .5g
      Sodium 1250mg
      Carbs 31g
      Fiber 4g
      Sugars 13.5g
      Protein 17g

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