Red Velvet Pancakes with Cream Cheese Topping

So, my roommate starts her new job tomorrow and, to celebrate, we've been cooking together most of the weekend.  On Friday night we made the most amazing mac & cheese (which I will post about as soon as she sends me the photos & the link to the recipe).  But, on Friday we decided to make some sort of fun breakfast on Sunday morning.  I came across this one when I was doing my meal planning yesterday morning.

These are as delicious as they sound!  However, the cream cheese topping was a little too sweet for our liking.  We're thinking that it was the honey.  We suggest trying it without it if you decide to make this.

Recipe from Skinny Taste

Yields 5 servings

231 calories per serving

INGREDIENTS

Cream Cheese Topping

2 oz lowfat cream cheese

3 tbsp plain fat free yogurt

3 tbsp honey

1 tbsp skim milk

Pancakes

1/2 c whole wheat flour

1/2 c all purpose flour

2 1/4 tsp baking powder

1/2 tbsp unsweetened cocoa powder

1/4 tsp salt

1/4 c sugar

1 egg

1 c + 2 tbsp skim milk

1 tsp vanilla extract

1/2 tsp red food coloring

Cooking spray

DIRECTIONS

Combine the cream cheese topping ingredients & set aside.

Mix the flours, baking powder, cocoa powder, sugar, & salt in a large bowl.

In another bowl mix the milk & food coloring.

Whisk in the egg and vanilla.

Combine the wet and dry ingredients & whisk until smooth.

Heat a large pan over medium-low heat & pour 1/4 c of the batter into the pan.

When pancake starts to bubble, flip over.

Repeat with the rest of the batter.

Serve with cream cheese topping.

Macaroni & Tomaotes

Another fast & delicious but healthy lunch.  This was from this past week.

Recipe from Better Homes & Gardens

Yields 6 servings

194 calories per serving

INGREDIENTS

8 oz whole wheat pasta

16 oz stewed tomatoes

2 c sliced mushrooms

1/2 tsp oregano

Black pepper

1/2 c low fat shredded cheddar cheese

DIRECTIONS

In a large pot, cook pasta for 7 minutes.

Drain & return to pot.

In a large pan add tomatoes, mushrooms, oregano & pepper.

Add pasta, cover, & simmer for 5 minutes over medium high heat.

Sprinkle cheese on top.

Oven Fries

My biggest downfall besides cheesecake is probably french fries.  And honestly, Ive done the sliced potatoes in the oven with spices and it's pretty tasty but, this is probably the BEST version of oven fries Ive ever tried.  I suggest that you try these immediately.

Recipe from Emily Bites

Yields 4 servings

170 calories per serving

INGREDIENTS

3 medium russet potatoes, cut into slices

1.5 tbsp canola oil

1/2 tsp salt

DIRECTIONS

Preheat oven to 475.

Mist a baking sheet with cooking spray.

Place potatoes in a large mixing bowl and fill with hot water.

Let the potatoes soak for 15 minutes.

Dry the water and pat potatoes dry.

Transfer the potatoes to a Ziploc bag and drizzle with the oil.

Seal the bag and shake to cover the potatoes with the oil.

Open the bag and add the salt; shake to cover.

Spread the potatoes in an even layer across the baking sheet & cover with aluminum foil.

Bake for 5 minutes, remove the foil, & bake for 15 more minutes.

Remove pan from the oven, flip the potatoes over, & bake for 15 more minutes.

Skinny Mexican Mac & Cheese

Being a native east coaster for my entire life has made me love and adore Mexican food more than most people.  Not only is it tasty, it's rare to find an authentic eatery on this side of the country.  So, to compensate for the lack of authentic food, I figured Id make something that is as close as it'll get until Im on the west coast permanently.

Recipe from Skinny Kitchen dot com.
Yields 6 servings.
329 calories per serving.

INGREDIENTS

2 c dry whole wheat penne

1.5 c fat free cottage cheese

1.5 c grape tomatoes, halved

1 1/4 c salsa

1 tbsp margarine

1 egg

1/2 tsp ground cumin

1/4 tsp garlic powder

1/2 tsp chili powder

Black pepper, to taste

1 c fat-free sour cream

1/2 c scallions, sliced

1/2 c reduced-fat shredded cheddar cheese

DIRECTIONS

Preheat oven to 400 degrees.

Coat a 9x9 pan with cooking spray.

Cook pasta for 6 minutes.

Drain & rinse in cold water.  Drain again.

In a large bowl combine pasta, cottage cheese, tomatoes, salsa, & margarine.

Blend in egg, cumin, chili powder, garlic powder, & pepper.

Mix well.

Transfer pasta mixture to baking pan.

Bake for 20 minutes.

In the meantime, in a small bowl, mix together sour cream & scallions.

After removing pan from oven, spread scallion mixture over top of the casserole.

Sprinkle cheese over top of that and put back in the oven for 6 minutes.

Cinnamon Chocolate Chip Biscotti

I had a cheat meal yesterday and I figured the best way to counter my feelings of regret (other than drinking massive amounts of water) was to bake something that is reasonably healthy and low in calories.  I actually had pulled this from my recipe stash to make last week but, I didnt get around to it.

Recipe from Skinny Kitchen dot com.
Yields 50 biscotti.
86 calories a biscotti.

INGREDIENTS
4 egg whites
1 egg
1/2 c canola oil
1 tsp vanilla extract
1 c sugar
3 c all-purpose flour
1/2 c semi-sweet chocolate chips
2 tsp baking powder
1/4 tsp salt

Topping
1/2 c sugar
1 tbsp cinnamon

DIRECTIONS
Preheat oven to 350.
Line a baking sheet with wax paper.

In a large bowl, blend together egg, egg whites, & oil.
Add vanilla and sugar and mix well.
Mix in the flour, chocolate chips, baking powder, & salt until the dough is combined.
Place dough in the fridge for 30 minutes to firm.

In a small bowl mix cinnamon and sugar for topping.

Divide the dough into 4 portions & place on baking sheet.
Sprinkle each loaf with cinnamon & sugar.

Bake for 30 minutes until golden brown.
Remove from oven & transfer loaves to a cutting board.
Cut the loaves crosswise into 1/4 in slices.
Place the slices back onto the baking sheets & sprinkle with cinnamon and sugar.
Bake for 12 minutes, turn over the slices, sprinkle again, & bake for 12 more minutes.

These smelled amazing while baking & I imagine they'll taste equally as delicious.  I havent tried them yet but, I will tomorrow with my breakfast.  This recipe is a little time consuming but totally worth it.

Rice, Cheddar, & Spinach Pie

I wasnt in a mood to do anything super complicated this week so this seemed ideal.  Plus, anything combining spinach and cheese is always tasty.

Recipe from Eating Well

Yields 6 servings

340 calories per serving

INGREDIENTS

3 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

10 oz frozen, chopped spinach, thawed

3 c brown rice, cooked

1 c reduced fat shredded cheddar cheese

1/2 tsp black pepper

1/4 tsp salt

4 large eggs

1/4 c skim milk

DIRECTIONS

Preheat oven to 425.

Generously coat a 9 inch pie pan with cooking spray.

Heat oil in a large skillet over medium heat.

Add onion  & cook, stirring frequently, until beginning to brown.

Add garlic & spinach & cook for 1 minute.

Transfer to a large bowl & add rice, cheese, pepper, & salt and stir to combine.

Whisk eggs & milk in a separate bowl.

Stir into rice.

Transfer to pie plate & smooth top with a spatula.

Bake for 25 minutes.

Let cool for 5 minutes before cutting into slices.

3 Cheese Mac & Cheese

Ive gotta be honest, this was pretty bland.  It wasnt terrible but, it was really lacking spice.  Im not talking about it having a 'spicy' or 'hot' element because Im actually not a fan of incredibly spicy or hot food.  This just lacked any sort of real seasoning.  If I do ever make it again, Ill be adding fresh garlic or basil or maybe even both.  It's sufficiently filling, though.  Ill give it that.  Maybe Ill do an updated version of this in a few months.

Recipe from Skinny Kitchen.

Yields 8 servings

283 calories per serving

INGREDIENTS

2 boxes whole grain Kraft Mac & Cheese

1/2 c reduced fat cottage cheese

1/2 c skim milk

6 tbsp reduced fat shredded cheddar cheese

1 tbsp margarine

2.5 c cherry tomatoes, halved

1 slice whole wheat bread

1 tsp margarine

DIRECTIONS

Cook pasta according to package directions.

Set aside the cheese to add later.

To make the bread crumbs: Toast the bread.  Add to a blender & pulse to make crumbs.

While pasta is cooking, in a small pan, melt 1 tsp margarine & add bread crumbs to coat.

Set aside for later.

Drain pasta, add back to pot.

Mix in cheese from box, cottage cheese, milk, cheddar cheese, & 1 tbsp margarine.

Mix well, stir in tomatoes & remove from heat.

Coat a 9x9 pan with cooking spray & add pasta mixture.

Spread evenly & top with bread crumbs.

Broil for about 5 minutes.