Tuesday, March 2, 2010

Guilt Free~Cherry Berry Cheesecake Dessert

So being on this healthy kick for almost two weeks now has really given me a challenge when it comes to desserts. You all know I love my butter and sugar.  I did manage to come up with this GUILT FREE, that's right folks GUILT FREE dessert that tastes pretty darn good. A Cherry Berry Cheesecake Dessert to be exact. Very simple in it's preparation and quite satisfying when you are losing your mind over the sugar detox that is taking place in your body. :)
Try it out and let me know if you think it is worthy of being a go to dessert for the healthy days.

Cherry Berry Cheesecake Dessert

1 box sugar free cherry jell-o
1 box sugar free cheesecake pudding mix (instant)
1 3/4 cups skim milk
1 1/2 cups boiling water
3 cups sliced strawberries

In a medium bowl add the water and bring to a boil in the microwave. Add the jell-o packet and stir until dissolved. Place this in the freezer until it has cooled down but still liquified.
In a separate bowl, pour in the milk and whisk in the cheesecake pudding mix.
Once the mixture has thickened pour it into a medium casserole dish or small trifle bowl.
Top the pudding with the sliced berries.
Slowly pour the cooled jell-o mixture over the top. Cover and refrigerate until set.

Here is my finished product. Super Duper Easy!

Monday, March 1, 2010

Disaster Zone & Loco Chicken & Rice

Wow! What a weekend. Do you remember me telling you that I was making my Father in Law's birthday cake. Well, I did make it. I spent two days on it and it WAS great. Was being the key word here. Before I get into that part of the story though, I will tell you what I did to this great cake. I made it in three tiers, and two flavors (because it had to feed about 75 people) and I decorated it like a mountain side complete with the waterfall, rocks, cattails, 3D trees,a rustic wood plank sign annnnnddd 2 bucks and a fawn. Whew! A lot of stuff on the cake. Why am I describing this to you? Because I was not able to get a picture of it before this happened......

GASP!!!! Okay...are you back in your seat yet? What had happened was.....my dear, sweet, loving, precious husband was driving the SUV and a light turns yellow. The hesitation of him wanting to go or stop resulted in a heavy pressing of the brake pedal to actually stop the vehicle and PLOP! The cake went flying. Our little princess began to cry and tell me the cake was broken. We pull over and get out of the car to assess the true damage and well.....let's just say the rest is history. The only thing that managed to survive was the sign and trees. This being because I was holding them on our long hour trip to the party.

Through my tears and frustration we made it to the party (I did not want to be there at this point) and my dear, sweet, precious, loving husband wisked the cake immediately to the kitchen where I performed the miraculous cake surgery.( I cut it into serving size pieces and gave the people what they wanted) DELICIOUS CAKE!!!!
Mocha Chocolate cake, and traditional birthday cake flavor with a bavarian filling and buttercream frosting.
The party was really nice. My father-in-law was celebrating his 70th birthday and it was his first ever birthday party. My mother-in-law did a great job with the food. She served spaghetti with salad and garlic bread, chicken salad sandwiches (because my father-in-law wanted them ) and the disaster that I brought in the door.
Oh well....at least nothing went to waste and he enjoyed all the attention too.

I did manage to make a pretty yummy and healthy dish for dinner last night too. My mexican creation of Loco Chicken and Rice.
The recipe follows for those who would like to try it.

Loco Chicken and Rice

6  boneless skinless chicken breasts
1 pkt. McCormicks Chicken Taco Seasoning
1/2 C. MCT Oil
1 large red bell pepper
1 large yellow bell pepper
1 large yellow onion
1 1/2 C. Whole Graing Rice
4 C. Chicken Broth
1 jar Pace Picante Sauce
Veggie Cheese
Light Sour Cream

Cut up chicken breasts into strips and place in a large bowl. Drizzle 1/4 cup of MCT Oil over it and add the chicken taco seasoning. Toss to coat and marinate for 30 minutes or overnight.
Cut up the onion and bellpeppers into thin strips. Heat a large skillet on medium heat and add 1/4 cup of MCT oil. Sautee the onions and peppers until semi tender. Transfer to a plate and set aside.

Increase heat to medium/high heat and add chicken strips. Cook until browned on both sides and no longer pink inside.
Add the peppers and onions back to the chicken and lower heat to  simmer.
Cover and simmer for 5-10 minutes to deglaze the pan.

In a large saucepan pour in the chicken broth and bring to a boil. Add rice, stir and cover. Reduce heat to low and cook aobut 30 minutes or until rice is tender and broth has evaported.
Add the jar of picante sauce and stir.
Plate up the dinner by scooping out the rice onto the plate and topping with the loco chicken and peppers.
Add a dollop of sour cream, cheese and scallions if desired.