Orange Ricotta Chocolate Chip Muffins

I've never tried to make muffins before, but I found this great recipe and since I had extra oranges in the fridge, it was a no-brainer.

Let me tell you....these turned out to be one of my favorite desserts I've ever made. The orange flavor is so good and the glaze on top is to die for. It's perfect for a sweet breakfast on the go or a great treat at the end of the night.

Ingredients:

2 cups white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
Zest of 1 orange
1/2 cup light butter, melted
1 cup low fat ricotta cheese (you can use regular ricotta cheese too)
1 large egg
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
 9 tablespoons chocolate chips

For the glaze:
1 cup powdered sugar
1/2 teaspoon orange zest
2 tablespoons fresh orange juice

Directions:

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and orange zest. Rub the orange zest and sugar together with your fingers.

Using an electric mixer, beat the butter and sugar and orange zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, orange juice, and vanilla extract.

Add the dry ingredients and mix until just blended. Stir in the chocolate chips. Using an ice cream scoop or large spoon, divide the batter evenly between the 12 muffin cups.

Bake muffins for about 20 - 25 minutes, or until the tops are slightly golden brown. Let muffins cool completely.

While the muffins are cooking, make the glaze. In a medium bowl, whisk together powdered sugar, orange zest, and orange juice. Drizzle glaze over muffins. Let the muffins sit until glaze hardens.

Low Fat Chewy Chocolate Chip Oatmeal Cookies

So, I haven't posted in quite a bit...but it's time I get back in it because I have so many new recipes to share with you all. 
 
Cookies are my favorite and they are also my biggest downfall. It's so hard for me to turn away from cookies... so if I can find a low-fat cookie recipe...I'm in! Most of the time, when I try to make a low-fat cookie it doesn't always taste so great...until now. These oatmeal cookies are sooo good and I make them often. Don't forget though --- they are still cookies and portion control is a must. I have about 2 cookies after dinner and that's it. It's curves my sweet tooth and I'm happy!

Low Fat Chewy Chocolate Chip Oatmeal Cookies

Ingredients:


1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup unsweetened apple sauce
1/2 tsp vanilla extract
2 cups quick oats
3/4 cup chocolate chips

Directions:

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the applesauce and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.

Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this). Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting!

Makes about 30 cookies roughly 1 tbsp each.

Homemade Skinny Chocolate Cake

Who doesn't love chocolate cake? I have a huge sweet tooth but it's so hard to find desserts that aren't full of calories. I stumbled on this skinny cake recipe and let me tell you...it's to die for! There's only 3 tbsp of oil in the whole cake and to keep even more calories at bay we will use -- applesauce, pudding and yogurt instead of tons of butter and sugar. Valentine's Day is coming up and this is the perfect chocolate to serve to your honey!

Skinny Chocolate Cake 

Ingredients:


1 1/2 cups sugar
3 tbsp canola oil
4 oz unsweetened apple sauce
1 egg
2 egg whites
1 cup HOT coffee
3/4 cups unsweetened cocoa powder
2 tsp vanilla extract
1 cup fat free milk
2 cups cake flour (not self rising)
1 package instant chocolate pudding (not sugar free)
1 tsp salt
1 tsp baking powder
1 1/2 tsp baking soda
1/4 cup plain fat free Greek yogurt
spray oil

Directions:

Preheat oven to 325°F. Lightly spray and flour your cake pan.

In a large bowl combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside. (dry ingredients)

In a medium bowl, combine HOT coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract. Set aside. (wet ingredients)

In a stand mixer on low speed combine the sugar and oil; mix to combine well.   

Add the applesauce until mixed through. Then add eggs and egg whites until incorporated.
 
Starting with the dry ingredients, slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed in.

Last step is to add the Greek yogurt and just stir to combine.
Pour into the cake pan and transfer to oven.
 
Depending on the pan you use, (I used a 13 x 9-inch pan) bake for 40 minutes or until toothpick inserted comes out clean. Cupcakes will be closer to 25-30 minutes. 

Cinnamon Apple Crisp

I made this dessert for Thanksgiving and it was a hit with everyone. This dessert tastes amazing and best of all it's on the skinny side! This will be a staple for family dinners in the future.

Cinnamon Apple Crisp

Ingredients: 

For the Filling:

5 medium apples, peeled and diced
1.5 oz raisins (small box)
1/2 tsp cinnamon
1/2 lemon, juiced
3 tsp cornstarch
1/4 cup agave nectar

For the Topping:

1 cup Quaker quick rolled oats
1/3 cup whole wheat flour
1/2 cup light brown sugar (not packed)
1 tsp cinnamon
1/4 cup (half stick) butter, melted

Directions:


Heat oven to 375 degrees. Combine apples, raisins, cinnamon, agave nectar and lemon juice in large bowl. Sprinkle with cornstarch. Toss until fruit is coated. Place fruit in an ungreased baking dish.

Mix remaining ingredients. Sprinkle over fruit. Bake about 40 minutes or until topping is golden
brown and fruit is tender.

Serve with a scoop of low fat ice cream or fat free frozen yogurt. Enjoy!!

Roasted Spaghetti Squash

I love spagetti but it's full of carbs and when I eat it...I only have a little and it hardly fills me up. I found the perfect alternate to spagetti, which I'm so excited to share--- Spagetti Squash.

Spaghetti Squash is a winter squash and when you roast it, cut it in half and scrap out the inside, it looks just like spaghetti! Best part...it tastes great and it's very low in calories and carbs. 1 cup of spaghetti squash is only 41 calories and 10 carbs.

Spaghetti Squash

Ingredients:

1 large ripe spaghetti squash
salt and fresh pepper

Directions:   

Cut the squash in half lengthwise

scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper.

Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes.

Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot.

You can use the spaghetti squash just like normal spaghetti -- top it with marinara sauce, my skinny pesto, parmesan cheese or just flavor it up with salt and pepper. It's up to you! The great part...you can really eat as much as you want and it will leave you satisfied.

Parmesan Crusted Pesto Grilled Cheese Sandwich

It's been really cold lately and nothing can warm me up like a yummy hot sandwich. This is also a great comfort food dish. It's similar to a grilled cheese sandwich, but I use pesto in it, as well. Pesto can be really fattening but I found a skinny pesto reciepe that I absolutely love and use it on anything I can.

First I'm going to share with you my skinny pesto recipe--

Skinny Pesto 

Ingredients: 

1 cup basil 
1 clove garlic 
1/4 cup grated parmesan 
salt & pepper to taste
1 tbsp olive oil  
2 tbsp water

Directions:
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil and water while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.


Now for the sandwich recipe--

Parmesan Crusted Pesto Grilled Cheese Sandwich 
 

Ingredients:

2 slices ciabatta or French bread (you can also use the 60 calorie Sara Lee white bread)
Spray butter
2 slices mozzarella cheese
2 tablespoons skinny pesto
1/3 cup finely shredded Parmesan cheese 

Directions:

1. Heat a non-stick pan over medium heat.

2. Spray the outside of each slice of bread with the spray butter. Spread basil pesto on the inside of each slice of bread. Place the mozzarella cheese slices on top of one piece of bread. Top with the other slice of bread. Sprinkle half of the Parmesan cheese on the outside of one side of the sandwich.

3. Place the sandwich, cheese side down, on the hot pan. Grill for 2 minutes or until Parmesan cheese is crusted and golden brown. Sprinkle the rest of the Parmesan cheese on the outside of the other side of the sandwich. Cook until golden brown and the cheese has melted, about 2 more minutes. Serve immediately.

This sandwich is also great with tomato soup. Enjoy!

Pear, Brie, and Honey Quesadilla

Everyone has had the normal cheese quesadilla , but this is a new twist on the traditional favorite. This dish is definitely more healthy than a regular quesadilla and it's really delicious. I think this dish would also be great as an appetizer.

Ingredients:

2 (8 inch flour) tortillas (I try and find the low carb/low calorie ones)
2 ounces Brie, sliced into long 1/4-inch slices, rind removed (they have light brie at Trader Joes)
1 Bosc pear, thinly sliced
4-6 red onion slices
1 tablespoon honey
1 tablespoon chopped fresh rosemary

Directions

1. Heat a 10-inch nonstick saute pan over medium-high heat. Place 1 tortilla in the dry pan. Evenly arrange the brie slices over the flour tortilla. Next, add the pear and red onion slices. Drizzle with honey and sprinkle with fresh rosemary. Place the other tortilla on top. Heat for about 3 minutes and then flip. Heat for another three minutes or until the cheese is melted.

2. Remove from pan and cut into wedges. Serve warm.