Bourbon Bread Pudding from Cooking Light

I usually prepare bread pudding during Thanksgiving since I love a traditional Southern Bread Pudding drizzled with whiskey sauce. This recipe is a twist on my recipe, and it’s a great dessert idea for  St. Patrick’s day. This bread pudding is flavored with Irish whiskey and is actually a low-fat recipe weighing in at 367 calories and 6.5 grams of fat. 

By the way, I will be on Fox 6 News, WBRC in Birmingham, Alabama this Sunday at 8:40 a.m central time.

 

Irish Bread Pudding

Prep: 10 minutes

Cook: 45 minutes

Stand: 10 minutes

Yield: 12 servings

Ingredients

1/4  cup  light butter, melted

1  (10-ounce) French bread baguette, cut into 1-inch-thick slices

1/2  cup  raisins

1/4  cup  Irish whiskey or 1/4 cup apple juice

1 3/4  cups  1% low-fat milk

1  cup  sugar

1  tablespoon  vanilla extract

1  (12-ounce) can evaporated skim milk

2  large eggs, lightly beaten

Cooking spray

1  tablespoon  sugar

1  teaspoon  ground cinnamon

Irish Whiskey Sauce

Preparation

1. Preheat oven to 350°.

2. Brush melted butter on one side of French bread slices, and place bread, buttered sides up, on a baking sheet. Bake bread at 350° for 10 minutes or until lightly toasted. Cut bread into 1/2-inch cubes, and set aside.

3. Combine raisins and whiskey in a small bowl; cover and let stand 10 minutes or until soft (do not drain).

4. Combine 1% milk and next 4 ingredients (1% milk through eggs) in a large bowl; stir well with a whisk. Add bread cubes and raisin mixture, pressing gently to moisten; let stand 15 minutes. Spoon bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over pudding. Bake at 350° for 35 minutes or until set. Serve warm with Caramel-Whiskey Sauce.

Irish Whiskey Sauce:

Prep: 5 minutes

Cook: 20 minutes

Yield: 1 1/2 cups 

Ingredients

1 1/2  cups  sugar

2/3  cup  water

1/4  cup  light butter

2  ounces  1/3-less-fat cream cheese (Neufchâtel) (about 1/4 cup)

1/4  cup  Irish whiskey

1/4  cup  1% low-fat milk

Preparation

1. Combine sugar and water in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring constantly. Cook an additional 15 minutes or until golden (do not stir). Remove from heat. Carefully add butter and cream cheese, stirring constantly with a whisk (mixture will be hot and bubble vigorously). Cool slightly, and stir in whiskey and milk.

Note: Substitute 1 tablespoon imitation rum extract and 3 tablespoons water for the Irish whiskey, if desired.

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This salad is so simple and so delicious! The combination of fresh spinach, basil, chopped pine nuts, turkey and Parmesan create an incredible healthy, fresh, main-dish salad. I served this salad for dinner, and it disappeared faster than I could blink. Serve it with your favorite vinaigrette or just a drizzle of red wine vinegar and olive oil. It has so many great flavors already, so it doesn’t need a lot of dressing. Welcome in spring with clean eating and this fresh salad.

 

Spinach-Turkey Salad

Prep: 15 minutes

Cook: 3 minutes

Yield: 4 servings

Ingredients

1 (5-ounce) package fresh baby spinach

11/2 cups chopped fresh basil

1/3 cup pine nuts, toasted

1/2 pound sliced deli turkey (I used cracked pepper turkey)

1/4 cup freshly shaved Parmesan cheese

Vinegar and oil or vinaigrette

Preparation

1. Combine spinach, basil and pine nuts in a large salad bowl. Add turkey and cheese. Drizzle with dressing, tossing gently.

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This is one of my all-time favorite dips, and it’s low in fat and so high in flavor! I have made this numerous times for parties and showers, but I brought it up to the baseball field for my son’s 5:30 game, and everyone went nuts over it. I like to use rehydrated sun-dried tomatoes that are already chopped. These are less fat since they’re not packed in oil, and they can be found in the produce section of your local grocery store. This recipe is so quick, light, simple and delicious. What else can you ask for?

 

Sun-Dried Tomato Dip

Prep: 10 minutes

Yield: 11/2 cups

Ingredients

1 (8-ounce) package low-fat cream cheese

1/2 cup low-fat mayonnaise

2 cloves garlic

1/2 cup sun-dried tomatoes

1 tablespoons chopped fresh basil

Preparation

1. Combine all ingredients in a container of a food processor; process until combined. Serve with crackers or vegetables. 

Blueberry Buttermilk Pancakes from Sunset

Did you know that this week is National Pancake week? As far as I am concerned, any day can be pancake day with these Whole Wheat Blueberry Pancakes. Weighing in it at only 350 calories and 9 grams of fat, these pancakes are guiltless. These are wonderful without the blueberries but are great with them too. I hope you enjoy this recipe as much as I do, and it’s just in time for the weekend.

 

Whole Wheat Blueberry Pancakes

Prep: 15 minutes

Cook: 10 minutes

Yield: 6 servings 

Ingredients

3/4  cup  all-purpose flour

3/4  cup  whole wheat flour

3  tablespoons  sugar

1 1/2  teaspoons  baking powder

1/2  teaspoon  baking soda

1/2  teaspoon  salt

1 1/2  cups low-fat buttermilk

11/4 cups fresh blueberries

1  tablespoon vegetable oil

1  large egg

1  large egg white

Cooking spray

Maple syrup, butter (optional)

Preparation

1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist. Gently stir in blueberries.

2. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter, if desired.

Banana-Apricot Bread from Real Simple

I love to make quick bread, which in food terms, means “bread that is quick to make because it requires no kneading or rising time”. And whether you have 3 kids or not, time is everything. Using dried apricots and bananas creates a wonderful flavor combination. You can also add red or golden raisins, dried cranberries, dried cherries and flaked coconut if you wish. I like it how it is below, and it’s perfect to have on hand for the weekend (except for the fact that it goes so fast). Please share with me some of your favorite quick bread recipes when you get some open time. Thanks, Alison

 

Apricot-Banana Bread

Prep: 15 minutes

Cook: 1 hour

Yield: 1 loaf

Ingredients

3  cups all-purpose flour

1  cup  granulated sugar

2  teaspoons baking powder

1  teaspoon baking soda

1  teaspoon ground cinnamon

4  tablespoons chilled butter, cut into small pieces

1  cup chopped dried apricots

1/2  cup chopped pecans (optional)

2  large, very ripe bananas, peeled and mashed

1  cup nonfat buttermilk

2  eggs, beaten

Preparation

1. Heat oven to 350º F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. Combine the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in apricots and pecans, if desired. Stir in the bananas, buttermilk, and eggs until well blended. Pour into pan.

2. Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

Spaghetti and Meatballs from Cooking Light

If you think you can’t be healthy eating Spaghetti and Meatballs, you’re wrong. This version uses ground turkey, whole wheat spaghetti and egg whites. I like to bake the meatballs on a rack in the oven first, then put them in the sauce. I made this recipe for some kid’s cooking classes I taught 2 summers ago, and it was an instant hit. They had no idea I had slipped in turkey for the beef, and for many of them, it was the first time they tried whole wheat noodles. They really liked them! This is a super easy recipe and a family favorite at my house, so I hope you will enjoy it in your home too. Also, please comment by clicking on the button below, and tell me what type of recipes you would like to see. Alison

 

Spaghetti with Turkey Meatballs

Prep time: 20 minutes

Cook time: 40 minutes

Yield: 8 to 10 servings

Ingredients

11/2 pounds ground turkey 

1 cup Italian-seasoned breadcrumbs

egg whites

1/4 cup minced onion

1 cup freshly grated Parmesan cheese, divided

1 garlic clove, minced

1/2 teaspoon Italian seasoning

3/4 teaspoon kosher salt

1/2 teaspoon pepper

1 (3-pound) jar marinara pasta sauce 

1 (16-ounce) package whole-wheat spaghetti 

Fresh basil, optional

Preparation

1. Combine turkey, breadcrumbs, egg whites, onion, 1/2 cup Parmesan cheese, garlic, Italian seasoning, salt and pepper in a large bowl. Shape mixture into (1-inch) balls. (I used a tablespoon cookie scoop for the balls.)

2. Place a rack coated with cooking spray in a lightly greased aluminum foil-lined broiler pan. Arrange meatballs on rack. Bake at 400F for 10 minutes or until meatballs are browned.

3. Cook pasta according to package directions; drain.

4. Pour marinara sauce into a Dutch oven. Add meatballs. Cover and simmer over low heat 30 minutes. Serve over pasta and sprinkle with remaining Parmesan cheese and fresh basil, if desired.

Healthy Organic Trail Mix

February 18, 2009

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When I am on the go (which is all of the time), I like a quick healthy snack. This trail mix is perfect because it has the combination of a sweet and salty crunch made with some of my favorite ingredients. Today, I am taping 4 different cooking segments for a new local NBC show, “Daytime Alabama”. I can’t begin to explain what it’s like to prepare for 4 different cooking shows (I thought 1 show was difficult). Don’t get me wrong, it’s really fun. I would like to give thanks to my friend Alacia who helped me prepare for these television segments. 

 

Organic Trail Mix

Prep: 5 minutes

Yield:  6 cups

Ingredients

21/2 cups Oatmeal Squares

2 cups granola

1 cup peanut-butter filled pretzels

2 (10-ounce) package Harvest blend trail mix (I used Back to Nature)

1 (5.2-ounce) dried strawberries

1 (5.2-ounce) dried blueberries

1 (8.3-ounce) yogurt covered raisins

Preparation

1. Combine all ingredients in a airtight container and store at room temperature.