Tag Archives: calorie-friendly

Now Bake This

I’ve got another vegetarian friendly meal for you on this lovely Now Bake This Monday, SkinnyTaste’s Eggplant Parmesan!

Although it’s a little time consuming for a weeknight meal (you have to roast the eggplant for 30min before preparing the rest of the dish), it’s delicious and a nice alternative to lasagna. On the other hand, I’d much rather wait for the eggplant to roast in the oven rather than stand at the stove and fry it and then clean up the mess!

Peachy Plum

What did you bake this weekend?



Advertisements

Want:

Here are a few of the things that have caught my eye this week:

Number 1: Homemade frosted animal cookies!

Who doesn’t love frosted animal cookies?! I know I do! And the lady at Bake at 350 set off to make ’em and I think they look great! You can find the recipe by clicking the picture.  Hopefully I’ll conquer them…one day, just not today, haha.

Number 2:Watermelon Margaritas!

I had been eyeing the recipe ever since I saw it in last month’s Cooking Light magazine. Since watermelon’s a summer crop, I knew I had to jump on this recipe ASAP! I blended up a pitcher tonight and boy was it good! Best of all, only 105 cal per serving! YES! Watermelon Margaritas FTW!

Ingredients
  • 2  teaspoons  sugar
  • 1  lime wedge
  • 3 1/2  cups  cubed seeded watermelon
  • 1/2  cup  tequila
  • 2  tablespoons  sugar
  • 3  tablespoons  fresh lime juice
  • 1  tablespoon  Triple Sec (orange-flavored liqueur)
  • Lime wedges or watermelon balls (optional)

Preparation
1. Place 2 teaspoons sugar in a saucer. Rub the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside.
2. Combine watermelon and next 4 ingredients (through Triple Sec) in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedges or melon balls, if desired.

Number 3: Green wedding

On the wedding front, I think I found my most favorite wedding inspiration yet.  It came up twice in my reader, on 100 Layer Cake & Oh So Beautiful Paper and I “oohed and aahed” with delight at both sightings.


You can go to both those links to see more. But seriously folks, if I could describe my perfect wedding, that would be it. I want the paper, I want the table settings, I want her dress, I want their food (They had burgers & pound cakes. How awesome is that?) I just plain, WANT.

Continue reading

When Sweet-tooth Syndrome Attacks…

Recipe & picture from Fitness Magazine

Slim Lemon Squares

Makes: 16 servings

Ingredients
Nonstick cooking spray
3/4 cup all-purpose flour plus 2 tablespoons*
2/3 cup granulated sugar plus 3 tablespoons
1/2 stick cold butter, cut into 1/2-inch cubes
1 egg
1 egg white
1/4 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 tablespoon water
1/4 teaspoon baking powder
1 tablespoon powdered sugar

Directions
1. Coat an 8-x-8-x-2-inch baking pan with nonstick spray; set pan aside.
2. In a small mixing bowl, combine 3/4 cup flour and 3 tablespoons sugar; cut in butter until crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated 350-degree oven for 15 minutes.
3. Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 tablespoon water, and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack.
4. Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.

Nutrition facts per serving (1 bar): 100 calories, 1g protein, 17g carbohydrate, 3g fat (2g saturated), 0g fiber

*I swapped 1/4c all-purpose flour with 1/4c. whole wheat flour

I first laid eyes on these when I opened up my copy of Fitness last month. I was so intrigued by the calorie count and they looked so good,  I made them the very minute I walked through the door that day.

Last night, I found some lemons that needed using up so I whipped up a batch of these babies. I hope that provides you with a good enough indication of how much I liked them.  Yes, they’re not as sticky and gooey (and SWEET) as regular lemon bars, but hey, if I can get pretty close without blowing too many calories AND I get to use real ingredients (read: butter & sugar), I’m game!

P.S. I know, I know, bad blogger, bad! I didn’t take my own picture! Next time, I swear!