April 30, 2012
Oh hey, Monday!
How was everyone's weekend? Lots of celebrations in my family this weekend, all kicked off with a wicked migraine. I had NEVER had a migraine in my life, and man do I hope I never have one again. Horrible.
At any rate, I'm super excited to share this recipe with you today. It's something that I've been conceptualizing in my head for quite awhile, and I'm so glad they turned out so well. You may notice that these shrimp burgers don't come with a sauce. That's because they don't need one. They are so juicy and succulent and you'll be licking your fingers clean!
As always, please let me know how they turn out if you make them - I'm always anxious to hear how my recipes turn out for other people!
Recipe after the jump.
April 27, 2012
Happy Friday! I hope everyone had as wonderful as a week as I've had! I made my first adult purchase - a new car! (well, new to me...) It was desperately needed, and I'm so excited to finally have a good, reliable car. Big ups to my bff Megabites Louisville for selling me my now "old" car in a pinch when I moved home to Delaware from NYC 3 years ago! Enough of that - onto today's recipe.
How about a dessert to start your weekend off right? How about a 100 calorie pineapple upside down cake? Yessssss! These are awesome. I adapted a tried and true Weight Waters recipe for using Angel Food Cake Mix and a can of crushed pineapple in juice. Add a maraschino cherry and some sugar free caramel topping and you have a delish pineapple upside down cupcake! They are enthusiastically Mailman approved, and I hope you like them!
Recipe after the jump!
April 23, 2012
Happy Monday, UFG'ers! I'm so excited about today's recipe. It really was an "ah-ha" moment for me. The mailman and I have a favorite restaurant in North Wilmington called Ulysses Gastropub. It's always a special night out for us, and one of our favorite menu items there are their "Honey Rooster Wings." They consist of chicken wings with a honey and Sriracha sauce. They are unbelievably delish.
At first, I made my own version baking chicken wings instead of frying them, and then.... a stroke of genius that came along with a pack of boneless, skinless chicken thighs! Rooster Wraps! These are surprisingly filling and the water chestnuts give them a great crunch, reminiscent of fried wings. This recipe was enthusiastically mailman approved - and I hope you love them as much as we do!
April 19, 2012
Happy almost weekend, UFG'ers! You're welcome in advance for today's post. Trust me - you'll be thankful.
In my constant dieting, there's one thing I've never been able to give up - and that's a good drink. The problem with a good drink? They tend to be extremely caloric. Well, margaritas are caloric no more! At just 40 calories per PITCHER - these are a great alternative.
April 16, 2012
Happy Monday, UFG'ers!
Recently, my friend Matt spent some time in India. It's no secret I loooooove Indian food, so he was nice enough to give me some spices that he had brought back with him. Immediately, I had to look up what it is he had actually given me!
First, Curry Powder - an Indian staple. I've already made curry egg salad - deeelish! Second, he gave me a Masala Spice Mix. This had 3 different packets of spices in it: Chilli Powder, Ground Turmeric, and Ground Coriander - that latter two I had never worked with before.
After a lot of research, I decided chicken meatballs were the way to go! I ate mine over pureed cauliflower, but the mailman enjoyed his over brown rice. These are a bit spicy and definitely have a Indian flair to them. You could even add chickpeas to the sauce to add more protein and fiber! Enjoy and please comment with your feedback!!
April 13, 2012
I'm a big Laughing Cow fan. Big. We have all the flavors. So, naturally, when I saw the new cream cheese flavors, I texted the mailman immediately and asked him which he would like, Veggie or Strawberry. We chose Veggie and off I went day dreaming about what I could do with it!
Here's what the folks at Laughing Cow say about it:
"Made with real garden vegetables to give you more flavor to savor. And at 45 calories per wedge, this creamy spread will keep you light on your toes!"Flavor to savor, indeed. This stuff is great. I ate it on a light english muffin, toasted with a piece of ham for breakfast. Delish! It really does taste like cream cheese and I love the subtle hints of the vegetable flavor.
Last night, I melted some down over shrimp and shirataki noodles. Awesomeness. I can't wait to buy another pack so I can try some sort of primavera dish!
This stuff is a must-try. Is it a replacement for keeping fat free cream cheese in the house? Certainly not - as buying the plain version would be more expensive than just buying a block of fat free cream cheese (not to mention that it's 1/3 less fat, and not fat free...). That being said, if you stick with the flavored ones and stock up when they are on sale - you won't regret it!
Nutritional Information from Laughing Cow:
April 09, 2012
I'm back! So much has happened since I last blogged. Let me catch you up:
1) When I decided to take a break from blogging - I had no less than 4 jobs. 4! Ridiculous. I had no time for anything. My family, my friends, The Mailman, etc. Since then, I've secured a FULL TIME JOB! First one in 2 1/2 years that's not a commission based job. Amazing. So far I'm loving it and really enjoying have 1 job and 2 non-time consuming freelance jobs. This leaves time for UFG and those who matter around me.
2) I've (finally) joined a gym. With a full time jobby came a regular paycheck. Yessss. I joined Planet Fitness (can't beat $10/month!) and it's right across the parking lot from work - so NO EXCUSES! The new plan is to do a 20 minute workout in the mornings before work, and cardio at the gym after work - at least 3 days a week.
3) I'm a Godmother! The Mailman and I have been asked to be the Godparents of Baby Helena, my niece. We are thrilled. This gives me a month to not look gross in pictures. Please see #2. How stinkin' cute is this kid!?
4) I turned 29. I have one more year of my 20's! I'm determined to make it a good one. I started working the month after I graduated college and I haven't slowed down since. 4 states, multiple jobs, and countless working hours later - I'm almost 30! I've been a big ball of stress for about 6 years - and man am I ready to let that go! This year - I'm going to slow down and enjoy life. For the first time in 3 years, The Mailman and I are taking a vacation! We're going to a music festival and have fun things planned for this summer. ....And finally.. I'll have the time to enjoy it!
5) I'm changing the way I blog. Not only will I continue to post Mailman approved recipes, but I'll be posting product reviews as well. Whether it's a new food product, or a new workout, I'll be giving you my opinion! Be on the lookout for my first review of the new Laughing Cow Veggie Cream Cheese!
So UFG'ers, let's get back on track! Time to move on from the past of a stressful, beyond busy life and start enjoying my last year of my 20's! Join me?
April 08, 2012
Start back up with a donut recipe? You know it! These are amazing. Done and Done. These would be perfect for a brunch or holiday breakfast - and I promise you won't miss real donuts! Please let me know what you think when you make them!
Recipe after the jump!
For the donuts:
1 can evaporated fat free milk
1 packet active dry yeast
2 tbsp of Brommel & Brown butter spread (or similar) - melted
16 Splenda packets
1/2 cup Egg Beaters
5 cups 100% Whole Wheat flour
1 tsp sea salt
ground nutmeg to taste
1 tub fat free whipped topping
1 packet vanilla sugar free pudding
In a small saucepan over medium-low heat, warm milk to around 95 degrees, stirring constantly to avoid scalding. Set aside 1 cup of milk, and pour the other 1/3 cup into a large bowl and add the yeast. Stir in briefly, then let sit for five minutes. Meanwhile, mix the splenda and butter into the other cup of milk. Add to yeast mixture, then use a fork to stir in egg beaters, nutmeg, salt, and flour, just until the flour is fully mixed into the batter.
With a dough hook, knead the dough in the bowl until it begins to pull away from the sides and becomes smooth and glossy. Lightly flour a working surface or counter and knead briefly, then shape into a ball, transfer to a bowl sprayed with nonstick cooking spray and put in a warm place to rise until doubled (about an hour).
Punch down and use a lightly floured rolling pin to roll the dough out into a 1/2-inch thick sheet. Cut the donuts with the tip of a pint glass. Should make around 16 donuts. Cover with a damp cloth and allow to rise an additional 45 minutes. Preheat your oven to 375 degrees and bake for 8 to 10 minutes or until the bottoms begin to turn golden
Take out of the oven and allow to cool. While they cool - mix together and whipped topping and pudding packet. Add milk as needed to thin it out.
When the donuts cool, use a frosting tip to push the filling into the middle of the donuts.
Sprinkle with a bit of confectioners sugar and enjoy!
Calories: 160 each
Calories in vanilla cream filled Dunkin' Donut: 380