3-2-1 Cake

Posted by: Skip /  Category: Sweets, Treats & Desserts

Combine one box of angel food cake mix together with one box of any other flavor cake mix, in a large Zip Lock bag.
Choose whatever flavor you like: Lemon, Chocolate, Spice, etc.
Ensure both mixes are combined completely in the bag.

Spoon out 3 Tablespoons cake mix into a large glass mug or glass bowl
Add 2 Tablespoons of water and mix with a spoon or fork
Cook in microwave for 1 minute

3-2-1 Cake is ready!!! Add fruit or Cool Whip, and enjoy.

Hungry, Hungry Artichoke Hummus

Posted by: Skip /  Category: Soups, Salads, Apps & Dips

From Hungry Girl newsletter…

The problem with hummus is that a serving size is relatively small — just two tablespoons. So even though the stuff isn’t crazy-high in calories, it’s way too easy to overdo it by eating too much of it. Luckily, I DO have a recipe that’s SUPER-LOW in fat with a pretty large serving size. It can be found exclusively in the “Dip It Good” chapter of Hungry Girl 200 Under 200. But since you’re desperate, I’ll give it to you right here and now…

Hungry, Hungry Artichoke Hummus
PER SERVING (1/8th of recipe, about 1/4 cup): 56 calories, 0.5g fat, 400mg sodium, 9g carbs, 3g fiber, 1g sugars, 3g protein — PointsPlus™ value 1*

Read more…

Lemon-Ginger Asparagus

Posted by: Carissa /  Category: Side Dishes

Welcome spring with the bright, fresh tastes of this side dish.

0 PointsPlus per serving | Prep: 10 min | Cook: 8 min | Serves: 4

  • 1-1/2 lbs aspargus, tough ends removed
  • 2 Tbsp canned chicken broth or homemade chicken stock
  • 1/2 tsp freshly grated ginger root
  • 1 tsp fresh lemon juice
  • 1 Tbsp minced scallion
  • 1/4 tsp table salt
  • 1/4 tsp black pepper
  1. Bring 1 to 2 inches of water to a boil in a medium skillet.  Place asparagus in skillet, reduce heat to medium, and cook until aspargus is tender-crisp, about 6 to 8 minutes, drain well and place asparagus in a large glass serving bowl.
  2. In a cup, combine broth, ginger, lemon juice, scallion, salt, and pepper; pour over asparagus. 
  3. Set aside for 30 minutes to marinate.  Yields 4 servings.

Good Idea: This lemon-ginger marinade is also excellent with broccoli rabe, a bold-tasting member of the broccoli family.  Cook it as you would the asparagus.

Egg Salad Sandwich

Posted by: Carissa /  Category: Main Dishes

This egg salad cuts the fat content – not the flavor – by using spiced-up, fat-free mayonnaise and just two yolks of the four eggs.

7 PointsPlus values per serving | Prep: 10 min | Serves: 2

  • 4 large egg whites, hard-boiled and chopped
  • 2 large egg yolks, hard-boiled and chopped
  • 2-1/2 Tbsp fat-free mayonnaise
  • 1/8 tsp salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 1-1/2 Tbsp chopped parsley or dill
  • 1 tsp Dijon mustard
  • 1-1/2 Tbsp chopped red onion
  • 4 slices Pumpernickel bread
  • 4 pieces lettuce
  1. In a bowl, combine egg whites and yolks, mayonnaise, salt, pepper, parsley or dill, mustard, and onion.
  2. Divide salad between two slices of bread, top each with two lettuce leaves, and cover each with second slice of bread.  Yields 1 sandwich per serving.

Pasta with No-Cook Tomato Sauce

Posted by: Carissa /  Category: Main Dishes

This no-cook sauce is meant to show off the best tomatoes of the season.  It’s done in minutes and gorgeously fresh.

6 PointsPlus per serving | Prep: 10 min | Cook: 12 min | Serves: 6

  • 2 lbs cherry tomatoes, preferably a mixture of reds and yellows
  • 1/4 cup basil, packed leaves, chopped
  • 1 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 2 tsp dried oregano
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 12 oz. uncooked whole-wheat spaghetti, cooked and drained according to package directions.
  1. Roughly chop the tomatoes; place in a large bowl.
  2. Stir in the basil, oil, vinegar, oregano, sugar, salt and pepper.
  3. Add the drained pasta and toss well. 
  4. Yields about 1-1/2 cups per serving

Sage & Orange-Scented Butternut Squash

Posted by: Carissa /  Category: Side Dishes

Fresh sage and orange zest are deliciously paired with butternut squash.  Buy the squash precut to save time.

1 PointsPlus value per serving | Prep: 15 min | Cook: 40 min | Serves: 6

  • 2 sprays cooking spry
  • 9 cups cubed butternut squash (large pieces; see Note)
  • 1 Tbsp olive oil
  • 2 tsp kosher salt
  • 3/4 tsp minced fresh sage
  • 3/4 tsp finely grated orange zest
  1. Preheat oven to 425°F.  Coat two large baking sheets with cooking spray or line with parchment paper. 
  2. In a large bowl, thoroughly toss squash with oil and salt; spread onto prepared baking sheets, leaving room between squash cubes.
  3. Roast squash, stirring after 15 minutes, and rotating baking sheets to promote even browning, until squash is tender and well-browned, about 30 to 40 minutes.
  4. Transfer squash to a serving bowl; toss gently with sage and orange zest.  Yields about 3/4 heaping cup per serving.

Note:  A medium-sized, 2-pound squash will yield approximately 3-1/2 cups of cubed squash so you’ll need 5 pounds of whole squash for this recipe.  Use a sturdy vegetable peeler, then trim the ends and cut each squash in half lengthwise.  Use an ice cream scoop or melon baller to easily scoop out seeds and membrane.  Or use precut butternut squash, widely available in supermarkets.  Trim the pieces to small, even-sized cubes or slices before roasting to allow for better browning.