Friday, December 30, 2011

Butternut Squash and Black Bean Salad


1 small butternut squash, cubed and roasted
1 15 oz. can black beans, drained and rinsed
fresh cilantro

3 Tablespoons balsamic vinegar
2 Tablespoons dijon mustard
2 Tablespoons olive oil
1 Tablespoon maple syrup (I use sugar free)

Peel and cube squash. Roast in the oven on 325 degrees for about 20 minutes. Let cool. Whisk together vinegar, mustard, olive oil, and maple syrup. Set aside. When squash is cooled, toss with rinsed black beans and a hand full of chopped cilantro. Pour dressing over top and stir well. Best if chilled before eating.

Tuesday, December 20, 2011

Easy guilt-free Holiday Cookies

These sugar free cookies are amazing!!!
The dough is tender and flaky and the sweet jelly filling is perfect. Don’t let the short ingredient list throw you; they taste out of this world.

4 ounces cream cheese
1/2 cup butter
1 cup flour, plus additional for rolling
1/4 teaspoon salt
sugar free Preserves (any flavor)

Blend the cream cheese and butter. Add flour and salt then blend until flour is completely incorporated. Gather dough into a smooth ball, cover with plastic wrap and chill 1-2 hours.
Preheat oven to 375 degrees.
Roll dough into 1 tablespoon size balls and place on cookie sheet. Use back of a teaspoon to make a dent on top of cookie for the preserves. Drop about a teaspoon of preserves on to cookie.
Bake each batch for 10-12 minutes, until bottoms are barely golden brown.
Transfer to a wire rack. Repeat with remaining dough.

** I have made these cookies on several occasions using different preserve flavors. Blueberry, apricot, blackberry, and raspberry are some of our families favorites. I usually make two different flavors each time I make a batch and I almost always double the recipe so I have some to eat and some to give away. :)

Makes about 30 cookies.
Per cookie - calories 35 , fat 3g, carbs 2g

Monday, December 5, 2011

90 calorie Pumpkin Cinnamon Rolls with Maple Icing

I am always looking for a way to make yummy cinnamon rolls with fewer calories and less than 5 grams of sugar each. I found a recipe on pinterest and changed it a bit to make it lower in sugar and still taste like a delicious breakfast treat. These sweet swirls of cinnamon have less than 90 calories, and have less than 3 grams of sugar each!


Cinnamon Rolls:

1 package crescent roll
1/2 cup pumpkin (not the pie filling with added sugar)
1.5 tsp cinnamon
1/2 cup sweetener of choice (I used baking Splenda)
pinch of salt
1 tsp pumpkin pie spice
1/4 cup raisins (optional)

Maple Icing:

1/4 cup (2 oz) cream cheese
1/4 cup sugar substitute of choice
1/4 tsp pumpkin pie spice
1 tbsp sugar free maple syrup (regular maple syrup is fine)

1. Preheat oven to 375 degrees.
2. Spread the dough out on cookie sheet sprayed with cooking spray. Gently close seams of crescent rolls as best as possible.
3. In a small bowl, mix together the pumpkin, sweetener, raisins, and seasonings until well combined. Using a spatula, spread pumpkin mixture evenly over the dough. Starting at the long end of the dough, start rolling until dough is rolled into a long skinny log. Cut 10 even rolls.
4. Arrange the rolls swirl-side-up cookie sheet and bake for 12 minutes or until slightly golden brown.
5. Meanwhile, to make the frosting, place the cream cheese in a small bowl, and microwave for 15-20 seconds, or until just melted. Add the sweetener pumpkin spice, and syrup. Stir until well combined. When the cinnamon rolls come out of the oven, spoon the icing evenly over each cinnamon roll while they are still warm.

Friday, December 2, 2011

Layered Greek Dip

If you are a fan of hummus, you will LOVE this recipe...


16 oz. hummus
1/2 bell pepper
1 can burgundy olives
1/2 cucumber
1/2 cup feta cheese crumbles
1 Tablespoon dill

Spread hummus in the bottom of your serving dish. Chop olives, cucumber, and bell pepper(I used and orange but any color will do). Layer chopped items over the hummus. Top with feta cheese crumbles and sprinkle with dill.

Serve with your favorite veggies for dipping.
Pita chips or pita bread would also be great for dipping.

Honey Wheat French Bread

This is another tweak to Michelle's French Bread Recipe. My first tweak is  here. I don't actually use agave or sugar anymor...