Foodie Blog Roll 2

Friday, March 30, 2012

3-2-1 Microwave Carrot Cake


Today I have something SO easy for you! It's cake, made in the microwave!

3-2-1 Microwave Carrot Cake

This recipe is GREAT if you just want an individual piece of cake and you don't want the rest of a whole cake tempting you. That's where I get into trouble, especially if it's carrot cake! 


I have seen this idea all over the internet so I'm not sure who to credit, but Duncan Hines does have it on their website. For this recipe, I used carrot cake, but you can use your favorite kind of cake box mix. {I have read that lemon does not turn out very well though.} I have also heard this called "mug cake" because you can heat it up in a mug. Fun! I just used a little jar. 

All you need for this recipe is a box of angle food cake, a box of your favorite cake, water, and a jar or mug. 
Are you still wondering why it's called 3-2-1 cake? Well, that's because for the recipe you use 3 tablespoons of cake mix, 2 tablespoons of water, and you microwave it for 1 minute. Then just decorate to your liking! 


3-2-1 Microwave Carrot Cake
    makes 1 cake
Carrot cake box mix
Angel food cake box mix
2 T Water
Jar or Mug

In a large ziplock bag, mix together the two cake mixes really well. Scoop 3 tablespoons of the cake mixture into a jar or mug, add in 2 tablespoons of water and stir to combine. Microwave it for 1 minute. Take out and let cool for a few minutes. Eat plain or decorate to your liking. I used cream cheese frosting and sprinkles. 

As far as the texture of the cake, it is a little spongy like angel food cake, but if you're totally having a cake craving, this will fix it. And the flavor is still great! Just a word of caution though, if you don't like angel food cake, you probably won't like this. I really like carrot cake and angel food cake, so this is a great treat for me! This would also be something fun to do with kids because they can help in the kitchen! The other great thing about this recipe is that there is no fat from the oil or the eggs because you skip them! I did of course have to put frosting on mine though. Can you ever forgive me? :)

Wednesday, March 28, 2012

Healthy Strawberry Mojito Mocktail

Mocktail, not cocktail.

Healthy Strawberry Mojito Mocktail
I've told you before that mojitos are my favorite drink, and the reason for that is the flavor of the mint and the limes combined. 


Usually a mojito has rum in it but this drink has no alcohol. And the loads of sugar that usually accompanies a mojito are replaced with protein packed Greek yogurt! My heart is singing. And so is my waist line!

Healthy Strawberry Mojito Mocktail
    makes 1 mocktail
Zest and juice from 2 whole limes
12 mint leaves
1 C fresh strawberries
1/2 C fat free, plain Greek yogurt (I like Chobani)
1 packet sweetener {I use Stevia}*
A few pieces of ice
Splash of juice {optional}

In a blender, zest and juice your limes, and add the mint and strawberries.
 Add a few pieces of ice and blend everything together. Once smooth, add in the yogurt and sweetener and blend again until smooth. 

*A few tips: If it is not sweet enough for you, add more sweetener or a little bit of honey. Also, if your limes and strawberries do not give off a lot of juice, you can add a splash of juice.

Now you can enjoy your favorite {or at least MY favorite} summer time drink in a healthy way! Also, it's so quick to make. It has taken me longer to type this up than it did to make the drink.

This is a great breakfast option if you don't like a big meal. It would also be a fun virgin drink to serve up for brunch if you are having guests over. 

Monday, March 26, 2012

Buffalo Chicken Egg Rolls


Do yourself a favor and make these. Today.

Buffalo Chicken Egg Rolls

Our friends gave us their deep fryer a few months ago {thanks, Dave and Shelly!}and I have been dying to use it. I knew I had to break it in right with something special, and no food is more special to me than buffalo chicken. 
And carrot cake, but you can't fry that. Or can you?

Buffalo Chicken Egg Rolls
     makes 16 egg rolls
2 large chicken breasts, cooked and shredded
4 oz fat free cream cheese
1/3 C Louisiana hot sauce
1/4 C Louisiana wing sauce
1/4 C fat free ranch
1 tsp ranch seasoning from packet
3/4 C shredded cheddar cheese
Egg roll wrappers
1 egg 
Vegetable oil for frying

In a medium bowl, mix together the chicken, cream cheese, hot sauce, wing sauce, ranch, ranch seasoning and cheese.

In a ramekin or small dish, beat the egg. To make the egg rolls, place an egg roll wrapper on a cutting board or flat surface with one corner pointing toward you. Scoop about 2 tablespoons of filling about a third of the way up on the wrapper.


Fold up the bottom corner and brush the egg wash on the two top sides of the wrapper. This acts as the "glue" to keep the sides of the wrapper to stay down.

Fold in the two side corners. 

Roll it up. Repeat with the rest of the egg rolls. Do not stack them or they will get stuck together. 

Fry two at a time in a deep fryer between 350-375 degrees. Fry for a few minutes, or until golden brown. 

Don't have a deep fryer? Don't worry. You can also make them in a skillet with oil. I used a skillet for these two recipes, Italian Egg Rolls and Southwestern Egg Rolls.


Friday, March 23, 2012

Easter Egg Krispie Treats


I am SO excited for Easter this year because my family is coming to visit! They live in Florida and I don't see them nearly as much as I want to. My younger sister texted me the other day and said "U better have an Easter egg hunt set up for me when we get there!!!" How old is she? Well, she's a college student!

Yeah, we're silly.

Easter Egg Krispie Treats

Making the big Easter meal can be quite daunting, but dessert doesn't have to be. Make something cute and simple, something that you can make ahead of time, to save yourself some stress! And if you aren't hosting Easter, this would be the perfect thing for you to bring. It's festive and they travel great! This would also be a really fun activity for the kids in the bunch to make, get some sprinkles and let them go crazy!


I found these adorable egg trays at WalMart for 98 cents this week and used them to cram the rice krispies treat mix into. You can also use a deviled egg tray or dish.

You can decorate them several ways. You can cover them in white chocolate and then shower them with sprinkles, use colored decorating gels to jazz them up, or melt candy discs and drizzle them over the eggs.

Easter Egg Krispie Treats
     makes 24 eggs
20 large marshmallows
1 1/5 T butter
3 C Rice Krispies Cereal
Decorations {white chocolate, sprinkles, colored candy discs, colored gels, ect.}

This recipe is 1/2 of a regular batch of Rice Krispies {by the way, you could also use Fruity Pebbles!}.
In a microwave safe bowl, melt the marshmallows and butter together until smooth. Add in the cereal and stir to combine. Spray the egg trays with non-stick cooking spray and quickly fill each egg well with the cereal mixture. It might help to spray the hand that is pushing the cereal down with non-stick spray also. Use a cutting board or the back of a baking sheet to firmly pack the cereal into the trays. 

Let cool completely, then decorate.

The funfetti ones are my favorite. 

 There are a few cute ways to display them. Put them over some of the fake green grass that is available around Eater. Put them back in the trays and turn them right side up. If you have a cupcake stand, decorate it with fake grass and place an egg in each spot. 

If you need other Easter ideas, visit my holiday page for inspiration. 

Wednesday, March 21, 2012

Slow Cooker Southwestern Stuffed Peppers

I love crock pot meals because of the convenience and also because of the flavors. There is just something magical that happens in that little pot while you are going about your life, not worrying about dinner.
 
Slow Cooker Southwestern Stuffed Peppers

This is a meatless dish, but you can serve it with meat or add meat right into this recipe. This dish is so versatile: take things out that you don't like or add things in that you love! 

Slow Cooker Southwestern Stuffed Peppers
      makes 4 peppers
4 green bell peppers
1 can black beans, drained and rinsed
1/2 C frozen corn
3/4 C salsa
1 can diced green chilies
1/3 C rice, uncooked 
1 C shredded cheddar cheese
1 tsp chili powder
1/2 tsp cumin

Cut the tops off of the peppers and remove the seeds and ribs, leaving the peppers whole.

In a medium bowl, combine the beans, corn, salsa, chilies, rice, cheese, chili powder and cumin. 

Place the peppers in the slow cooker and fill peppers with stuffing. 

If you have a small slow cooker like I do, you will have to wedge the peppers in there. There's nothing wrong with that; they will still be pretty.

Cover and cook on low for 6 hours. 

Split that bad boy open and gobble it up!

Need more southwestern goodness? Try these Southwestern Egg Rolls.

Monday, March 19, 2012

Chicken Fajita Egg White Frittata

Pin It I'm so excited to share this healthy, beautiful recipe with you! Frittats are something that I love because you can just toss your leftover meats and veggies in them for a brand new meal. Or you can start from scratch and come up with something entirely creative.

Chicken Fajita Egg White Frittata  

For this frittata, I saw a fajita seasoning package in my pantry and got inspired. So I took a few of the classic ingredients in fajitas and came up with this lovely, healthy frittata. 
 

I only used egg whites, but feel free to use eggs if you prefer. This was complete experiment but I am so happy with the way it turned out. I actually felt like there was some substance to this meal because of the big pieces of chicken in it.
 

By the way, if you don't have a cast iron skillet, you should really invest in one! They are so handy because you can transfer them straight from the stove to the oven. Less dishes! You don't have to buy an expensive one either. I think mine was around $12 and I bought it at WalMart.

So, either try this recipe, or bring your leftover fajita ingredients back to life in a frittata.

Chicken Fajita Egg White Frittata
     makes 6 slices
1 chicken breast
1/2 yellow bell pepper, sliced
1/2 orange bell pepper, sliced
1/2 onion, sliced
1 clove garlic, minced
2 tsp fajita seasoning, divided
2 C egg whites {I use the ones in a carton}
Handful of cilantro leaves, torn
Handful of shredded cheddar or pepper jack cheese

Preheat oven to 325° and rub inside of skillet with vegetable oil so the frittata will come out easily. Slice chicken into fajita strips. Heat skillet over medium heat and place chicken strips inside.

 

Heat skillet over medium heat and place chicken strips inside. Add one of the teaspoons of fajita seasoning and stir. Cook chicken for 3-4 minutes, then add the slices of bell peppers and onions. Add the second teaspoon of fajita seasoning and cook for a few minutes, until the vegetables begin to soften. When the vegetables are almost done, add the chopped garlic and cook for about 30 seconds.


Remove the skillet from the heat and add in the egg whites, cilantro and cheese and give it a stir. Place skillet in the oven and bake for about 30 minutes, or until the egg whites are set.

 Remove from oven and cut into 6 slices.

I served mine with a few slices of avocado, and some hot sauce.

For other frittata ideas, try this Garden Skillet Egg White Frittata or this Bacon and Hash Brown Frittata.
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