Tag Archive | recipe

Low Fat Zucchini Muffins!!

Good morning old friends! I know it’s been awhile again! I’m very busy being a Mom but I promise I havent forgotten about my blog!

Yesterday my tiny love decided to go back to sleep after breakfast and I took full advantage by getting in the kitchen to bake!! I’ve been baking lots, just not posting about it! Well I managed to snap some photos yesterday so I could share these lovely, healthy zucchini muffins with you!

I rejoined Weigh watchers to get back on track. These little muffins will set you back 150 calories or 3 Weight watchers points but are well worth it in my opinion! They bake up moist and are very low in fat.

Ingredients
1 cup white flour
1 cup whole wheat flour
1/2 cup brown sugar, loosely packed
1-1/8 tsp baking soda
1 tsp vanilla
1/4 tsp cinnamon
Pinch of salt
1/2 cup chocolate chips
1 large egg, lightly beaten
2 tbsp melted butter
1 cup unsweetened apple sauce
1-1/2 cups shredded zucchini not peeled, loosely packed

Method
Combine flour, sugar, salt, cinnamon and baking soda. Gently fluff with a fork and add in chocolate chips

In another bowl combine butter, zucchini, vanilla, egg, and apple sauce.

Once mixed add to a well in the dry ingredients and fold to combine.

Divide between 18 standard muffin tins (12 if you aren’t concerned about slightly higher calories) sprayed with non stock spray and bake for 22 minutes at 325 degrees until golden brown and a toothpick inserted in center comes out clean.

These muffins are perfect for breakfast or as sweet treat with a cup of tea! It’s nice to know these are a sweet treat that won’t derail your healthy living efforts!

Lemon Pound Cake

Apr29

Hi friends! As many of you know I’ve gone back to work part time! More about that another time. For now I want to share a recipe with you I’ve been making regularly the last couple months. I always seem to have left over Greek yogurt and sour cream in my fridge. This recipe makes good use of those left overs!

This time around I used lemon yogurt and a few additional ingredients but feel free to do the basic sour cream pound cake by trading the yogurt for sour cream and vanilla for the lemon extract. Also omit the lemon juice, zest and poppy-seeds. You will still wind up with a dense, moist loaf that is great as a base for strawberry shortcake!

The lemon pound cake has a great lemon kick and I like to drizzle it with a little glaze made of lemon juice and powdered sugar.

Ingredients

1/2 cup butter
3 eggs
1/2 cup lemon yogurt
1 1/2 cups flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 cup sugar
1/2 teaspoon lemon extract
Zest from one lemon
Juice from 1/2 lemon (about 2 tablespoons)
2 tablespoons poppy seeds (optional)

Method
Allow butter, eggs, and yogurt to come to room temperature for best results.

Preheat oven to 325 degrees and grease and lightly flour a loaf pan.

In a stand mixer beat sugar and butter on a low/medium speed for ten minutes. Don’t skip this step!

In a separate bowl whisk together flour, baking powder, and baking soda; set aside.

Zest and juice lemons, set aside.

Once sugar and butter are light and fluffy add lemon extract and one egg at a time beating for 60 seconds on low after each egg.

Add in zest and lemon juice and mix on low for 30 seconds.

Add in half flour mixture and stir to combine, alternate yogurt and flour mixture until all ingredients are combined.

Be sure to scrape sides of mixer as needed. Stir in poppy seeds if desired.

Transfer mixture to loaf pan and bake for 60 minutes or until tooth pick inserted in center comes out clean.

Remove from pan and allow to cool on rack.

Chicken Cashew Lettuce Wraps

Mar16

Last summer I ordered something called “Dragon Boats” one night when we went out for dinner and ever since I’ve been meaning to try to make them at home. Tonight I did, with fantastic results! They are fresh and flavorful. I used leaf lettuce as the wraps but you could use whatever kind of lettuce you like.

Ingredients
3 chicken breasts
1 cup dry chow mien noodles
2 tablespoons olive oil
3 crushed garlic cloves
1/2 cup chopped pepper
1/2 cup chopped white onion
1/2 cup chopped mushrooms
1 can sliced water chestnuts drained
1/2 cashews
2 tablespoons low sodium soy sauce
1 teaspoon brown sugar
1/2 teaspoon rice vinegar
1/2 teaspoon Thai chili paste
4 tablespoons hoisin sauce
1/4 teaspoon coriander
1/4 teaspoon chili sauce (more for spicier)
Handful of cilantro
3 sliced green onions
1 head of lettuce of your choice

Method
Heat a tablespoon olive oil over medium heat and toss chow mien noodles in heated pan for 2 minutes, set aside.

Cook chicken in remain olive oil.

Once the chicken is almost cooked add in peppers, onions, mushrooms, water chestnuts, garlic, thai chili paste, and cook until soft.

In a small bowl mix together soy sauce , brown sugar and vinegar. Add this mixture to pan and cook for 2 minutes.

Add in hoisin sauce, cashews, cilantro, and green onions and cool for 3 minutes over low heat, stirring frequently.

Serve this mixture on lettuce leaf wraps!

Enjoy this fantastic homemade tasty take on a take out classic.

Chocolate Chip Muffins

Mar5

I’ve been playing around with my basic muffin recipe lately and I’ve finally tweaked it to perfection! These muffins are quick, easy, soft on the inside with a little crunch on the outside! They can be dressed up with a streusel topping or left as is for a simple treat!

I’ve done these muffins with blueberries, raspberries and chocolate chips, all have turned out great. I’ve also played with the flour ratio (white and whole wheat) but this batch was for hubby so they are just white flour and jumbo!

Ingredients
2 cups flour
3/4 cup white sugar
Pinch of salt
2 teaspoons baking powder
1/2 cup butter (melted)
1 egg
1/2 teaspoon vanilla
1 cup milk
1 cup chocolate chips

Optional
1/8 teaspoon vanilla bean scrapings

Method
In a large bowl mix dry ingredients (flour, sugar, powder, salt)

In separate bowl whisk together milk, egg, vanilla, vanilla bean paste.

Stir melted butter into dry ingredients and then stir in wet ingredients, storing until just combine.

Gently fold in chocolate chips.

Divide evenly into 12 standard muffin tins or 6 jumbo which have been well greased

Bake in 400 degree oven for 18 -20 minutes for standard size and 25 minutes for jumbo. Muffins are done when tooth pick inserted in center comes out clean.

Fruit Salsa

Mar5

I seem to have developed this habit of buying strawberries in large quantities every time I go shopping. I have issues but that’s for another blog post!! Tonight I found myself with an abundance of strawberries and a bag of Trader joes cinnamon pita chips, so I decided to try fruit salsa!

I didn’t bother to take step by step photos of this recipe because I’m going out in a limb and assume most of you can chop fruit … Maybe sit this one out Katie! 😉

I added jalapeño and cilantro to my fruit salsa, it was delicious. It is optional, the recipe will be just as yummy without it.

Ingredients
1 apple
8 large strawberries
1 kiwi
1 teaspoon sugar
1 teaspoon agave (I used coconut flavor)
Juice and zest from 1/2 lime

optional
1 tablespoon finely chopped cilantro
1/2 tablespoon finely chopped jalapeño

Method
Finely chop all fruit and toss with lime zest and juice.

Stir in agave and sugar

Serve with cinnamon pita chips!!

Chocolate Prune Cake

Feb6

Looks can be deceiving! While this cake still contains some sugar, it’s much healthier then many other chocolate cakes! The secret ingredient to its moist texture is prunes!!

Yep prunes! But I promise you it’s delicious. It is also low in fat!! Give it a try, I promise you will be pleasantly surprised.

Ingredients

2 cups Pitted Prunes
3/4 cup water
1 cup sugar
2 tablespoons sugar
1/4 cup butter (softened)
1/2 cup milk
1 teaspoon almond extract
4 egg whites (1/4 cup if using cartoned egg whites)
1 cup flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt

Method

Preheat oven to 350°F.

Chop prunes into small chunks

Bring prunes and water to a boil in a small saucepan. Reduce heat and simmer for 10 minutes, stirring frequently. Mixture will become very thick.

Remove from heat to cool.

Beat together wet ingredients.. sugar, butter, milk, extract, egg whites and prunes in a stand mixer for 3 minutes on medium/high.

Sift together dry ingredients and then slowly beat into wet ingredients. Once incorporated together beat mixture for a few minutes on high.

Spray a cake pan with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.

Place batter into prepared cake pan and bake for 40-45 minutes until toothpick inserted into the center of the cake comes out clean.

I like to serve this cake with a raspberry sauce, a dusting of powdered sugar and a touch of chocolate sauce!! So yummy!

Honey Lime Dressing

Dec31

A few months ago Kevin and I decided to make halibut tacos and I’ve been craving them ever since! I think my craving was mostly for the honey lime dressing I whipped up to drizzle over them. Last night I gave in and made another batch of this delicious dressing. I used it to top my halibut tacos as well as to dress my slaw.

Ingredients
2 Large limes zested and juiced
-I always use organic fruit when using the zest.

(About 1 tablespoon zest and 1/2 cup to 3/4 fresh lime juice)

1 small clove of garlic
1/4 cup honey
1 tablespoon olive oil
Small handful of cilantro (optional but suggested)
Tiny pinch of salt and pepper

Method
You can use a food processor or magic bullet to make this dressing or by hand your choice.

Juice and zest limes

Add all ingredients except salt and pepper into your processor and pulse

I like to whisk in the salt and pepper once the food processor has blended everything.

This dressing can be used on anything you like. As I said I use it on my halibut tacos and slaw. The slaw i make for fish tacos is simply shredded cabbage and avocados. So fresh and flavorful.

This recipe makes about 1 cup of dressing and left over dressing can be stored in a glass mason jar for a few days in the refrigerator.

Buffalo Chicken “Cupcakes

Nov6

So after three nights of not making dinner, unless you count toast at midnight dinner! I finally felt well enough tonight to spend some time in the kitchen tonight!!

I have spent some time looking at recipes on Pinterest and a version of this dish caught my eye. I decided to go to work inventing my own recipe for Buffalo chicken cupcakes! Of course because the hubby doesn’t do spicy I did half the batch as BBQ chicken cupcakes.

These are super easy to make and I think they would make a great appetizer. I ate a couple for dinner with some veggies because I’m ~~awesome~~, no it’s cuz I’m awesome!

This recipe makes 12 “cupcakes” using a regular sized muffin tin. I did 6 buffalo and 6 BBQ by simply separating the chicken/veggie mix before adding the sauce.

Ingredients
3 boneless skinless chicken breasts
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup real bacon bits *optional*
1 tablespoon butter
1/2 cup hot sauce or BBQ sauce
1 tablespoon Italian seasoning
1/2 tablespoon granulated garlic
1 can of refrigerated pizza dough
1.5 cups shredded mozzarella cheese
Cooking spray

Method
Chop chicken, onions, pepper into small pieces and pan fry in butter, adding Italian seasoning and garlic halfway through cooking.

Preheat oven to 375

Spray muffin pan liberally with cooking spray.

Cut pizza dough into 12 equal portions and form each into a dough ball with your hands.
Use a roller to roll out each section of dough into a small circle and place into greased pan.

Once chicken/veggie mix is cooked toss with your choice of sauce. Divide mixture evenly between the 12 muffin tins.

Bake uncovered for 15 minutes and the remove from oven, quickly top with cheese and bake for another 5 minutes to melt cheese.

Remove from oven and remove from muffin tin pan by running a butter knife around the edge of each “cupcake” !

Enjoy

Homemade Meatballs

Oct5

So in true Erica fashion I forgot to take meat out of the freezer for dinner today! Luckily I realized this while Kevin and I were in Vancouver picking up my race packet for tomorrow’s Color me rad run! We made a quick stop at Whole foods on Cambie! I was a happy girl!! We picked up lots of yummy stuff and decided to make meatballs!

These meatballs are moist and flavorful. They can be used in a variety of ways such as meatball subs or appetizers. Tonight I served them on pasta with veggie loaded sauce and a warm fresh baked parmesan herb muffin for a filling, healthy pre race dinner!

Ingredients

1 Pound of extra lean ground beef
1/2 pound of ground pork
1 small pepper chopped
1/2 a medium onion chopped
3 cloves garlic minced
1 egg beaten
3/4 cup grated cheddar cheese
1/4 cup Parmesan cheese
1/4 cup of your favorite BBQ sauce
5 splashes worcestershire sauce
1/2 cup oats
4 crushed stone wheat crackers
1 tablespoon Italian seasoning
1/2 tablespoon granulated garlic
1/4 teaspoon pepper
1/4 teaspoon seasoning salt

Optional ingredients but suggested for yum factor!

1/2 cup crispy onions
1/4 cup tortilla strips

Method

Mix ground beef and ground pork

Add all ingredients with meat in a large bowl and mix well with hands until combine.

Did you notice my giant garlic?!? We got elephant garlic in Seattle! I love it! It is sweeter then normal garlic. The below photo is one clove in my hand!

Once the mixture is well combine form well packed meatballs in your choice of size…I made giant meatballs a little larger then golf balls.

Cooking will depend on the size you made. Just be sure the internal temperatures reaches 165 degrees. I did this by baking them in the oven for 40 minutes at 375 degrees. I cooked uncovered for the first 20 minutes then loosely covered with foil for the last 20 minutes. Feel free to pan fry these if you choose! I cooked mine in our new specialty meatball pan. The pan is designed to let the fat run out and works fanatically!

Life With The McGavins

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Tag Archive | recipe

Low Fat Zucchini Muffins!!

Lemon Pound Cake

Chicken Cashew Lettuce Wraps

Chocolate Chip Muffins

Fruit Salsa

Chocolate Prune Cake

Honey Lime Dressing

Buffalo Chicken “Cupcakes

Homemade Meatballs