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Recipes
HG's Pumpkin Pie Smoothie
By Venzie
MAKES 1 SERVING Place all ingredients except Reddi-wip and crushed graham crackers in a blender
- 3/4 cup light vanilla soy milk
- 1/2 cup canned pure pumpkin (Libby's is best!)
- 1/4 cup Cool Whip Free, thawed
- 1 tbsp. sugar-free calorie-free vanilla syrup (like the kind by Torani)
- 1/2 tsp. cinnamon
- 1/2 tsp. brown sugar (not packed)
- 1/8 tsp. pumpkin pie spice, or more to taste
- 2 no-calorie sweetener packets (like Splenda or Truvia)
- 1 cup crushed ice or 5 - 8 ice cubes
- 2 tbsp. Fat Free Reddi-wip
- 1/2 sheet (2 crackers) low-fat honey graham crackers, crushed
Macaroni and Cheese ( The Pioneer Woman)
By Venzie
Total Time: 55 min Prep 15 min Cook 40 min Yield: 6 servings Preheat the oven to 350 degrees F
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard (more if desired)
- 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
No-Fakin' Bacon Egg White Salad
By Venzie
Another HG Tip! If you can only find sun-dried tomatoes that are packed in oil, drain and rinse them really well, a...
- 12 hard-boiled egg whites, chilled and chopped
- 1 cup finely chopped red onion
- 1/2 cup bagged sun-dried tomatoes (not packed in oil), finely chopped
- 1/3 cup precooked real crumbled bacon (like the kind by Oscar Mayer)
- 1/4 cup Hellmann's/Best Foods Dijonnaise
Red Velvet Cupcakes
By Venzie
Prep Time: 20 minutes Cook Time: 20 minutes Preheat oven to 350°F
- 2 1/2 2 1/2 1/2 cups flour
- 1/2 1/2 1/2 cup unsweetened cocoa powder
- 1 1 1 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 cup (2 sticks) butter, softened
- 2 2 2 cups sugar
- 4 4 4 eggs
- 1 1 1 cup sour cream
- 1/2 1/2 1/2 cup milk
- 1 1 1 bottle (1 ounce) McCormick® Red Food Color
- 2 2 2 teaspoons McCormick® Pure Vanilla Extract
- Vanilla Cream Cheese Frosting (recipe follows)
Farfalle with Anchovies and Sun-Dried Tomatoes
By Venzie
Prep: 20 min. Inactive Prep: Cook:10 min 4 to 6 servings Bring a large pot of salted water to a boil
- Kosher salt and freshly ground black pepper
- 1 pound farfalle pasta
- 2 to 3 tablespoons olive oil
- 3 cloves garlic, sliced
- 6 anchovies packed in oil, drained
- 1/3 cup sun-dried tomatoes packed in oil, drained and sliced
- Pinch red pepper flakes
- 1/2 cup dry white wine
- Juice of half a lemon
- 2 tablespoons chopped fresh parsley
- Parmesan, to finish
- Extra-virgin olive oil, to finish
easy hummus with garlic recipe
By Venzie
1.Place strainer over medium mixing bowl
- 2 cans garbanzo beans, drained, liquid reserved
- 1/3 cup tahini
- 1/3 cup freshly squeezed lemon juice (approximately 2 lemons)
- 1 small clove garlic, crushed
- 2 Tbsp extra virgin olive oil
- 1 tsp salt (more or less depending how much salt is in beans)
- black pepper
Breakfast Anytime Sandwiches
By Venzie
servings: 4 In a large nonstick skillet over medium-high heat, cook bacon until browned, about 4 minutes per side
- 2 slices bacon
- 4 large eggs
- 1/2 cup milk
- 1/2 cup spinach, tough stems discarded, leaves rinsed and finely shredded
- 1/3 cup grated cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 4 English muffins,split and toasted
Hungry Girl’s BBQ Chicken Quesadilla
By Venzie
Makes 1 serving In a small bowl, mix BBQ sauce with cheese wedge until blended
- 1 tbsp BBQ sauce with 45 calories or less per 2-tbsp serving
- 1 wedge light creamy Swiss cheese
- 1 low-carb, high-fiber large tortilla
- 2 oz cooked and shredded (or finely chopped) skinless chicken breast
- 1 tbsp canned black beans, drained and rinsed
- 1 tbsp frozen corn kernels, thawed
- 2 tbsp shredded reduced-fat Mexican-blend cheese
- 1 tbsp chopped scallions
- Optional dips: salsa, fat-free ranch dressing, additional BBQ sauce
Penne Pasta with diced tomato and fresh Ricotta cheese (Olive Garden)
By Venzie
Prep Time: 15 minutes Cook Time: 30 minutes CUT a shallow “X” on the bottom of each tomato
- 4 medium fresh ripe tomatoes
- 8 basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 1 cup fresh ricotta cheese
- 1/2 tsp marjoram, chopped
- 12 oz penne rigate pasta, cooked according to package directions
- 1/4 cup Romano cheese, grated
- 1 large garlic clove, peeled and chopped
- Salt to taste
- Fresh ground black pepper to taste
- Fresh parsley, chopped
Egg and Bacon Breakfast Burritos
By Venzie
Prep time: 10 min Cook time: 10 min Serves: 2 Preheat oven to 400ºF
- 2 spray(s) butter-flavour cooking spray
- 3 item(s) egg white(s)
- 2 large egg(s)
- 2 slice(s) uncooked Canadian-style bacon, finely chopped
- 1/4 tsp dried oregano
- 1/8 tsp table salt
- 1/8 tsp black pepper
- 3 Tbsp fat free salsa, drained of excess liquid before measuring
- 2 large burrito-size wheat flour tortilla(s)
- 4 Tbsp reduced-fat sour cream
- 1/8 medium avocado, ripe, cut into 2 wedges