This recipe comes from my good friend Kristacular. Enjoy!
I’ve been a Chefanie groupie for some time now, so when I created this recipe I knew it would be perfect to share with the community! This summer my CSA box from Eat Well Farmshas been filled with Middle Eastern Cucumbers. I have been trying to find new creative way to use them and have fallen back on ol’ faithful: cucumber and cream cheese. Cucumber Splits are a variation on the ol’ faithful theme and have become a staple in my kitchen this summer.
Not only does this dish only take about 20 minutes to make it will also make you feel like a superstar when you are done. It looks elegant. I guess scallops always do. The sauce is sweet from the tomatoes and fennel but has a little bite to it from the capers. Once you learn to make this sauce it will be your go to. I have used it as the base for shrimp, pork chops, and fish (recipe coming soon) and each time it turns out great.
I found this recipe on Pinterest yesterday and today I was on top of it. I love Pinterest! First of all, being on a diet requires you to get really clever with your snack options. Last year I experimented with Kale Chips and the other night I made sweet potato chips. While I have to admit both of those were quite delicious, what we have here takes the cake.
They are virtually fat free, under 100 calories and you can make them sweet, salty, spicy, or all of the above.
The recipe I copied said to bake the chips which I experimented with. However, as I don’t have a cookie sheet (odd, I know) I used a roasting pan and I don’t think the heat conducted as well. They were still edible but a little burnt and not as crispy as I would have liked.
The second batch I microwaved for 7 minutes and they turned out perfectly as you can see below. The picture below shows the two versions of chips.
The chips on the left were made in the oven, the chips on the right in the microwave.
As for toppings – you can do whatever you like. Sugar & Cinnamon, Spicy Mix , and Salt & Parmesan Cheese were all good for me. Enjoy! Continue reading →
I never believed it would happen to me…getting old that is. I honestly thought I would be young forever. I thought I would always be able to scarf down Taco Bell at midnight with no consequences. I thought I would forever be able to drink and not get a hangover. You know all those things we do when we are in our early 20s. Well, I am officially getting old! Yep, I said it. Next week I turn, gasp…29. And with those years of wisdom and experience under my belt the slower metabolism has also joined the ranks. But that’s ok. I can deal with it. :)
This is my go to recipe whenever I am feel a little puffy. You can either use ground chicken or chicken breast that you put through the food processor. It has that Asian tang that I love all wrapped up in lettuce. The best part is this whole meal is just about 250 calories.
This Asian Noodle Bowl or Jap Chae is an adaption on a traditional Korean side dish. The name Jap Chae literally translates to mix vegetables. It was originally known as a Royal Dish. Fancy, I know.
Regardless of its royal history this dish is delicious and can be served as a side or a main dish. It is served with bean thread AKA cellophane noodles, which is a dieters dream, (in addition to Spaghetti Squash). They only pack about 80 calories per serving.