sweetiecooks

Here is another quick and simple snack idea, which I just assumed everyone had heard of… I do love quick and simple especially when its healthy and delicious.

It’s also a great way to add a little taste to apples when their out of season and the markets are carrying the ones that have been in cold storage.

 

“Candied” Apples

1-apple, any variety will work

Strawberry Sugar Free Gelatin, powder

 

Core and slice an apple and then simply sprinkle a teaspoon or two of the gelatin powder onto the apple, toss to coat.  That’s it!  Enjoy

I must say that I prefer to prepare my apple and the put it into a sealed container and place in the fridge for a while, as it  gets cold the flavor gets more intense.

It’s great for tucking into a lunch, kids love them!

This little snack has satisfied my sweet craving numerous times!!

This recipe has been floating around the weight loss community for a number of years. I have no clue where it originated; it was given to me by a friend that attended the same weight loss group as me.

It is a great way to use up your left over rice.  It’s also a quick and delicious snack or dessert.  I have made this recipe for my parents numerous times and it is always quickly gobbled up

 

RICE PUDDING

1-Package sugar-free, fat-free Vanilla instant pudding

¾-Cup of left over rice, white or brown

3-Tablespoons raisins

¼-teaspoon ground cinnamon

1/8-teaspoon nutmeg, although I have on  most occasions used ground clove instead

2-Cups milk, I use fat free skim, but use whatever kind of milk you like

 

Combine the milk and the vanilla pudding in a small sauce pan, using a wire whisk, stir in the spices, rice and raisins.  Cook over medium high heat, stirring constantly until the mixture boils.  Remove from heat, and allow to stand 5 minutes then stir.  Serve immediately or chill, I prefer it when it is cold, but it is delicious while warm as well.

 

Happy Healthy Cooking!!

The great thing about fruit salad recipes are that there so many combinations that you will not get stuck eating the same thing over and over.  And there is nothing better than a cup of naturally sweet, chilled fruit salad either for a springtime lunch or a summer evening snack…who am I kidding, their  great any time of year!!!

This is a light fruit salad with no added sugar; it makes a refreshing breakfast, a healthy lunch, a sweet snack or a light dessert…its perfect!

Refreshing Fruit Salad

½ – of a melon (cantaloupe or honeydew, watermelon or a combination)

8 ounces fresh pineapple, or 8 ounce can of pineapple chunks in own juice (reserve the juice)

8 ounces seedless white grapes, halved

½-Cup white grape juice, unsweetened

Fresh mint leaves as garnish (optional)

 

Cut the melon in half and remove the seeds from the half you will be using in the salad.  Use a melon  baller to scoop out even sized balls.

If using fresh pineapple, carefully cut the skin off and discard; cut the fruit into bite sized chunks.  If using canned pineapple; open the can and drain the juice off (reserve the juice)

Combine all the fruits in a large glass bowl and then pour in the unsweetened grape juice. If you are using canned pineapple then pour the reserved juice into a measuring cup and add only enough of the grape juice to make ½ cup of liquid.

This salad can be served immediately, or you can cover and chill in the refrigerator.  Sprinkle with mint leaves if desired just before serving.

Whipping up an omelette is a good, quick meal anytime of the day. They are so versatile you can throw in any veggies you have on hand, even sprinkle in a little Fat Free or Reduced Fat Cheese.  Even top it with a little salsa for a southwest flare. Do let your imagination flow; the combos are endless and delicious!

You can substitute mushrooms for bells peppers for a different tasty filling.

Veggie Omelette for One

½ onion, chopped

¼ red bell pepper seeded and chopped

1 large egg

2 egg whites

2 Tablespoons water

½ teaspoon olive oil

¼ teaspoon salt

¼ teaspoon ground black pepper

 

Spray a small nonstick skillet (or an omelette pan) with cooking spray and heat over medium heat.  Add the onions and bell pepper; cook just until tender, about 5 minutes.  Stirring frequently. Remove the vegetables from the pan and set aside.

Beat the egg and the egg whites with the water in a small bowl, with a wire whisk, until frothy.

Heat the olive oil in the same nonstick skillet until a drop of water sizzles on it.  Carefully pour the egg mixture in the skillet and gently swirl to cover the entire skillet.  Cook, stirring very gently, until the underside is set, about 1 minute.  Sprinkle the cooked onions and bell pepper (or whatever veggie combo you have chosen to use) over half the omelette; fold the other half over the filling.  Slide the omelette gently onto a plate, sprinkle with salt and pepper, and serve immediately.  YUM!

 

Happy cooking!

I was navigating my way around the internet early the other morning, when I ran across a recipe for a delightful sounding cookie, on the eatingwell website packed with whole wheat and almonds and sweetened only with honey.  I knew I had to make them!

These cookies are very delicious and just sweet enough!  I hope that you try them, I am sure that you will love them. And with all the health benefits of nuts, it’s a treat that you do not have to feel guilty about having, with your coffee or tea, or even a big glass of milk!

 

Almond and Honey Butter Cookies

1-Cup whole almonds, toasted

1 ¼-Cup whole wheat flour

1-Cup all-purpose flour

1-teaspoon baking powder

½-teaspoon salt

2/3-Cup PLUS ¼ Cup-honey, divided

1/3-Cup oil

4-Tablespoons light butter, room temperature, divided

1-egg, large

1-teaspoon vanilla

3-Tablespoons sliced almonds, toasted

 

Place the almonds in a food processor and process until they are finely ground (You should end up with 1 ¼ cups when ground).  Put the ground nuts in a large bowl, and add the whole wheat flour, all-purpose flour, baking powder and salt.  Stir until they are well combined.

In a small bowl, beat 2/3 Cups of honey, the oil and 3 Tablespoons of butter,

with an electric mixer on medium speed until the mixture is well blended.  Add the egg and the vanilla and continue to beat until both are well blended in.

Add the wet ingredients to the dry ingredients; and stir with a sturdy spoon to combine.

 

Cover the bowl with plastic wrap and place in the refrigerator for one hour.

Preheat the oven to 350 degrees.  Spray two baking sheets with nonstick spray, or use a silicone mat (which is what I used).

Take a spoonful of the dough and roll into 1 inch balls and place them on the baking sheets, 2 inches apart.

Press the tip of your thumb slightly into the center of each cookie to make an indentation.

Bake the cookies 13-15 minutes-just until they are set and just barely golden brown on the bottom.  Remove from the baking sheets to a wire rack and allow them to cool for 30 minutes.

Once all the cookies have been baked and cooled it is time to make the honey butter to fill them with…

Combine ¼ Cup of honey and 1 Tablespoon of butter in a small bowl and mix with a wire whisk until creamy.  Spoon a small amount of this honey butter mixture into the indentations in the cookies; sprinkle each cookie with a few sliced almonds.

Happy Baking!!