Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Peanut Butter Krispie Brownie January 28, 2014

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 6:50 pm

krispie-peanut-butter-brownies2

These look great right?  Chocolate anything, right?  Well, they look great but when I first saw the recipe I knew I would not be able to share it or even make the recipe as it was originally written because it was way to full of fat. BUT I wanted to see if the idea would work in a lower fat version and it did – yeah!!!  I was sent the original recipe by a food blogger (who I think found it from Lindsay of Love & Olive Oil)  The first pic is from that original recipe, the bottom pic is my version 🙂   They look a bit different but I bet the taste is still the same )  This would be a fun treat to take to a Superbowl party.      Enjoy!!!!

Krispie Topping:

1 1/2 cups semisweet chocolate chips
1 1/4 cups Better n’ Peanut Butter
1 tablespoon butter
1 1/2 cups crisp rice cereal

 
2 boxes  of No Pudge coffee flavored brownie mix
prepare brownie mixes  according to package but  stir in 1/2 cup mini dark chocolate chips.  Pour batter into  a 9×13 pan that has been lined with foil and lightly sprayed with Pam.
 
Bake for about 25-30 minutes or until brownies are mostly done. Remove from oven and sprinkle 1/2 cup chopped mini peanut butter cups and  1/4 cup chocolate chips over top, then return to oven and bake for 3 to 4 minutes more.  Transfer pan to wire rack to cool.
To prepare topping, combine 1 1/2 cups chocolate chips, Better n’ Peanut Butter, and butter in a pan. Heat on stove  stirring until  everything is melted and smooth. Add rice cereal and toss to coat. Spread cereal mixture in a smooth layer on top of brownies, then cover and refrigerate for at least 90 minutes or overnight, or until topping is cooled and set before slicing and serving.
 
“Brownies will keep, refrigerated in an airtight container, for up to 1 week”.
 
chocolate-brownies-1
 
 

Sweet Potato Fries January 27, 2014

Filed under: Appetizers & Drinks,Soups & Veggies — lowfatdiva @ 3:16 pm

The first time I made this recipe I was not sure I liked it so I tweaked a few things and now I like it better.  There is a definite difference between the flavor using sherry versus mirin.  You will have to see which you prefer.  Enjoy!!!!

sweet potato wedge

3 large sweet potatoes, scrubbed and quartered lengthwise
1/4 cup water
2 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons mirin or sweet sherry
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 tablespoon sesame seeds

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Place sweet potatoes in a single layer in the prepared pan. Mix water, brown sugar, soy sauce, mirin (or sherry), sesame oil and garlic in a small bowl. Pour over the sweet potatoes. Cover tightly with foil and bake until nearly tender, 35 to 45 minutes.
Meanwhile, toast sesame seeds in a small dry skillet over low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
Remove foil and baste the sweet potatoes with the sauce.  baking, uncovered, until fully tender, 10 to 15 minutes longer. If you like them a bit crispy on the outside, I turned up the temp to about 425-450, removed some of the glaze from the pan, rolled the wedges around in the glaze and let them bake the last 5 minutes on the higher temp.  then spoon the glaze you removed over the sweet potatoes, sprinkle with sesame seeds and serve.
My husband does not care for sesame so I only sprinkled a few on.

 

Gluten Free Chocolate Beer Cake

Filed under: Gluten Free — lowfatdiva @ 2:32 pm
Tags: ,

I have given you recipes for beer cakes in the past but have not found anything I can do for a gluten free beer cake until now!  Living Without  recently sent me out a great new beer cake recipe that is quite delicious and you will never know that it’s gluten free.   Most of the ingredients in the cake are things a gluten free pantry will already have.  Living Without also gave substitutions for a dairy free cake.    Enjoy!!!!!

¾ cup sour cream or dairy-free sour cream replacement
2 large eggs or 1/2 cup Egg Beaters that are gluten free
1 tablespoon pure vanilla extract (not teaspoon)
1 cup gluten-free ale or beer
8 tablespoons unsalted butter or dairy-free butter alternative
¾ cup unsweetened cocoa powder (not Dutch alkalai processed)
2 cups granulated cane sugar
2 cups gluten-free all purpose flour blend of choice
1 teaspoon xanthan gum (omit if included in your flour blend)
1 tablespoon baking soda (not teaspoon)

1. Preheat oven to 350°F. Grease a 9-inch springform tube or bundt pan and dust lightly with gluten-free starch.

2. In a small bowl, whisk sour cream with eggs and vanilla.

3. Measure out 1 cup ale, letting the head settle to be sure your measurement is correct. Pour ale into a large saucepan. Add butter and heat over medium heat just until melted. Whisk in cocoa powder and sugar until smooth.

4. Add egg mixture to the saucepan mixture and whisk. Add flour blend, xanthan gum and baking soda and stir well to combine.

5. Pour batter into prepared pan and bake in preheated oven for 35 to 40 minutes or until a cake tester inserted into the center comes out fairly clean

6. Let cake cool in the pan on a rack for 15 minutes. Then invert cake to remove from pan onto a cake plate.

Cream Cheese Frosting

MAKES ABOUT 1½ CUPS

Spread this frosting on top of the cooled cake.

1 (8-ounce) package cream cheese or dairy-free cream cheese replacement, room temperature
1 cup sifted confectioners’ sugar
Up to 1/2 cup heavy cream, liquid soy or coconut creamer, or kefir

1. Whip cream cheese and sugar until smooth.

2. Slowly stir in only enough cream to make frosting a spreadable consistency.

chocolate_beer_cake

 

Spicy Pasta With Seafood January 24, 2014

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 4:36 pm

OMG, this is one of my favorite recipes and it tastes so wonderful.  You can make it spicy or scale it back if you need to.  I can’t always find “Littleneck Clams” but I still use the clam juice, I just add more shrimp to the mix.  If you are not fond of any certain seafood in the recipe just substitute for something you do like.

I serve this with a rustic bread (crunchy crust, tender inside).  My husband and I can almost eat it all by ourselves!  Enjoy!!!!

8 ounces uncooked linguine
6 ounces bay scallops
6 ounces peeled and deveined medium shrimp
1/2 cup chopped onion
1/4 to 1/2 teaspoon crushed red pepper (add to your liking)
3 garlic cloves, minced
2 tablespoons tomato paste
1 (14.5-ounce) can petite-cut diced tomatoes, drained
1/2 cup clam juice
12 littleneck clams
12 mussels, scrubbed and debearded
3 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh basil

Cook pasta according to package directions, omitting salt and oil; drain the pasta but keep a bit of water.
While pasta cooks, spray a large nonstick skillet with Pam Olive Oil and place over medium-high heat. Add scallops and shrimp to pan; cook 3 minutes – don’t over cook or they will be rubbery.  Remove scallop mixture from pan; keep warm. Spray pan again with Pam Olive Oil and place over medium-high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes. Add clam juice; cook 1 minute. Add clams; cover, reduce heat to medium, and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells (this is an important step.   Do not use any clams or mussels whose shells do not open – they are bad). Stir in scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.

 

seafood-linguine1

 

Szechuan Noodles

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 4:02 pm

BURRRRRRRRRRRRRRRRR.  Yes, it’s that cold here in the Mitten!  So when it’s that cold I want something warm in spice not just warm in temp.  This recipe for Szechuan noodles is easy to make and you can vary it by the meat you put in the mix.  Perfect for a chilly evening meal.  Enjoy!!!!

 

1 pound dried Chinese noodles
1 pound thinly sliced  pieces of pork tenderloin or beef tenderloin
1 onion, minced
1 small  red chile pepper, such as fresno, minced
4 large cloves  garlic, minced
1 piece  (1 inch) ginger, minced or less depending on taste
2 teaspoons Szechuan pepper
1 teaspoon Chinese five-spice powder
1/4- 1/3 cup Tamari  (dark soy sauce)
2 cups shredded Bok Choy cabbage
1 bunch  scallions, thinly sliced on an angle
Chili oil or sriracha, for serving if you like extra spice

Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain. Carefully not to over cook or you will have mushy noodles.
While the pasta is working, spray a  large skillet and place over high heat.  Add the meat slices and cook quickly but do not over cook. because it will cook a bit with the next step.
Add the onion, chile, garlic, ginger, Szechuan pepper and five-spice powder to the meat  Stir-fry until the onion is slightly softened, 2 minutes.
Add the noodles to the beef mixture. Stir in the Tamari (or liquid amino). Remove from the heat and toss with the cabbage and scallions. Serve with the chili oil (or Sriracha).  The cabbage will wilt but still be crunchy.

 

szechuan noodle

 

 

 

 
InspiredWeightloss/Weightloss information/For Women and Men/Plexus Slim Distributor/Exercises to perform/Patsy Clark weightloss suggestions/Diets shared/Weightloss stress free/Inspired to help others loss the weight

Weight Loss/Lose Weight Fast/Your Specialty Weight Loss Blog/Better Weight Loss Methods/Shrink Belly Fat Fast/Lose That Fat Body/Quick Weight Loss/Foods That Shrink Body Fat/Shrink Your Stress/Plexus Slim

Lose Weight By Eating

with Audrey Johns

%d bloggers like this: