Jun 22, 2013




This is one of those recipes that comes with bragging rights. It’s so delicious that you can literally take a bow in honor of this great accomplishment.

This dish is easy, delicious, colorful, makes a beautiful presentation, has bacon in it (enough said), and it just downright the best!

I can’t encourage you enough to try this wonderful dish!

Ingredients:
  • 4 cups corn kernels
  • 4-5 slices of bacon
  • Coarse salt and ground black pepper
  • Pinch of red-pepper flakes
  • 2 to 3 green onions, sliced
Directions:
  1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
  2. Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. 
  3. Stir in scallions. 
Original Recipe Source

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Jun 21, 2013




When I was a kid my Mom would always make zucchini and tomatoes and I hated it. I mean I hated it with a passion. It never occurred to me as an adult there would be other ways to prepare it that I might actually like.

I found zucchini on sale at Sprouts a few days ago and decided that I was going to give zucchini a chance just cooked in a way I might enjoy.
I was pleasantly surprised how delicious this recipe was. I absolutely loved it. I had no idea that zucchini could have such a nutty flavor. This recipe is so easy to make, inexpensive, and delicious. What more could you ask for?


Ingredients:
  • 4 large zucchini
  • 2 teaspoons minced garlic 
  • 1/2 teaspoon Pepper
  • Olive oil spray
  • 2 tbsp. parmesan cheese
Directions:
  1. Preheat oven to 350 degrees F.
  2. Chop your zucchini chunky slices about 1/2 inch thick.
  3. Spray a cookie sheet with a light coat of olive oil.
  4. Line up your squash slices on the pan
  5. Spray a very light coat of olive oil over the top of the squash.
  6. Sprinkle your spices, including the parmesan over the squash.
Original Recipe Source

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Jun 18, 2013



Ingredients:
  • 6 ounces frozen berries (I used blueberries, blackberries, raspberries)
  • 16 ounces  container lite cool whip 
  • 2 packets of stevia (optional)
  • 14-3 ounce Dixie Cups
  • 14-sticks or plastic spoons
Directions:
  1. If your berries are frozen defrost them in a microwave for 30 seconds then add stevia to the berries. Using a fork smash the berries just until they are starting to break up and get juicy.
  2. Add berries to the cool whip and mix well. Keep mixing and get in there deep to make sure that everything is evenly coated.
  3. To each Dixie cup add 3 tbsp. of mixture filling from bottom to top.  Because I was trying to keep the calorie count on these I measured each cup with exactly 3 tbsp. of filling. 
  4. You should be able to get about pops out of the mixture. Next add a popsicle to each cup and freeze over night. I used plastic knives or plastic spoons instead of popsicle sticks then I can wash and reuse. 

Number of Servings: 14
Nutritional Information:
  • 76 calories per serving
  • 12 carbs 
  • 4 grams of fat 
  • 0 protein
  • 4 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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Jun 14, 2013



There are a plethora of these recipes floating around the web. My cousin posted a version of this recipe online but the directions were lacking… direction. I decided to take the concept and change them up a bit but not much. More than anything I just game them directions.

These cookies are really good. She said they had a weird texture and boy was she right. They are more oatmeal bites than I would say cookies. You are not going to get a chewy crispy cookie more like a chewy oatmeal bite. To me they taste like banana bread but in a cookie form. I really like them and think they would be awesome for breakfast. Who says you can’t have cookies for breakfast? Better yet they are only 66 calories each. 

I didn’t add stevia to these cookies but I think I will to the next batch. I will also be leaving the coconut out because I didn't think it added anything to the flavor. I was going to make more then realized I would be shy two bananas. I think I might also only make them 1 tbsp. each instead of two and bake them in ball form and make them bite size.

These are super healthy and you can really do anything with them. I look at a recipe like this as a guide to another version of what you can do. You could put any type of fruit, milk flavor, and different extracts like almond or coconut, leave this out or add that.  I would only suggest watching what you add or adding up the calories before you add the ingredients because the calories could get out of hand quick.


Ingredients:
  • 3 medium ripe bananas mashed
  • 1/3 cup unsweetened apple sauce (unsweetened with cinnamon)
  • 2 cups of old fashioned oats (Not minute oats)
  • ¼ cup almond or coconut milk (rice, soy, chocolate)
  • ½ cup raisins or Crasins (nuts, chocolate chips_
  • 1 tsp. vanilla extract (or almond, coconut, rum)
  • 1 tsp. cinnamon (pumpkin spice)
  • 4 tbsp. sweetened coconut flakes
  • 2-3 packs stevia (if desired taste the batter first)

Directions:  (Yields 20 cookies) 66 calories each (2 tbsp. of cookie dough per cookie)
  1. Mix all ingredients together in a stand mixer. 
  2. Scoop out into two tablespoon cookie scoops
  3. Bake at 350 for 15-20 minutes
Number of Servings: 20 cookies
Nutritional Information:
  • 66 calories per serving
  • 13 carbs 
  • 1 grams of fat 
  • 1 protein
  • 5 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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Jun 13, 2013




If you are looking for a wonderful low calorie cool snack for the summer this recipe is for you. These are delicious and they are only 102 calories each. They are super easy to make. For me it was just taking the time to sit down and actually make them. To say they were a big hit is an understatement. We all loved them and I have no doubt we will be having them over and over again. 

The great thing is this recipe is just an idea. You can really do anything with it. You could use chocolate cool whip, different berries, or bananas instead of cool whip. Get creative with them. They are fun, delicious, and best of all low in calories.


Ingredients:
  • 6 ounces frozen triple berries (I used blueberries, blackberries, raspberries)
  • 18 whole cinnamon graham crackers (Low fat-lower in calories)
  • 16 ounces  container lite cool whip (large one)
  • 2 packets of stevia
Directions:
  1. Line a baking sheet or pan with tin foil then set aside. If your berries are frozen defrost them in a microwave for 30 seconds then add stevia to the berries. Using a fork smash the berries just until they are starting to break up and get juicy.
  2. Add berries to the cool whip and mix well. Keep mixing and get in there deep to make sure that everything is evenly coated.
  3. Break each graham cracker into two pieces down the middle until you have a top and a bottom for your ice cream sandwich.  Using a spoon add a large blob of your cool whip berry mixture to one side of the graham cracker. Because I was trying to keep the calorie count on these I measured each graham cracker with ¾ ounce of filling.
  4. Then top your filling with the other side of the graham cracker, then add to pan. Repeat until you are out of mixture. I was able to make 18. Place pan in the freezer for 4-6 hours. 
*If you use low fat cinnamon graham crackers they will be lower in calories. The honey graham crackers are higher in calories*

Number of Servings: 18
Nutritional Information:
  • 102 calories per serving
  • 16 carbs 
  • 3 grams of fat 
  • 1 protein
  • 4 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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Jun 12, 2013



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Jun 11, 2013



This past weekend we decided to take a box set of Harry Potter movies we had purchased over the Christmas holiday and have a Harry Potter movie night. In honor of Harry Potter I decided to make butterbeer to go along with our popcorn.

Unfortunately butterbeer is super high in calories and loaded full of sugar. When I am not as concerned about watching my calories I would love to try this recipe for butterbeer, but that won’t be for a while. In the mean time I found a very low calorie recipe for butterbeer on Pinterest. I was super excited to give this recipe a try.

It’s super simple, and super delicious. OK so is it as good as the real deal?… NO, but is it a great dessert for someone trying to watch their calorie intake? You bet it is!  I have even left the cool-whip frozen in this recipe to make it like a low calorie ice cream float! Excellent!!

Ingredients:
  • 2 tsp. butter flavor extract (zero calories)
  • 3 tbsp. cool whip (I used low fat) (30 calories)
  • 1 can diet cream soda (A&W is the best) (zero calories)
Directions:
  1. Place butter extract at the bottom of a glass
  2. Pour cream soda on top of the butter extract
  3. Top with cool whip then stir
Original Recipe Source

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Jun 8, 2013



This recipe is so good, no really so SO good! I had some Brussels sprouts that needed to be used up, but I wasn’t sure what I wanted to do with them. I had a feeling they would taste great with bacon, but I had no idea just how great.

This is a super easy and fast recipe to prepare and considering its simi-homemade with the premade bacon bits it’s ready in no time. It’s not very high in calories considering it feeds 3-4 people as a side dish.

This was served along the side of roasted chicken breast with mushroom cream sauce. Delish!

Ingredients:
  • 15 large Brussels sprouts
  • 2 tbsp. salted butter
  • 3 tbsp. bacon bits (real bacon bits like Hormel or fresh made)
  • 1 clove garlic, minced
  • Salt

Directions:
  1. Slice each Brussels sprout into very thin slices removing the center core the sprouts should be in thin ribbons.
  2. Heat the butter over medium heat in a large skillet and sauté the garlic for 30 seconds then to the garlic butter then add the bacon bits. 
  3. Cook another few minutes then add the Brussels sprouts slices and continue sautéing for another 4-5 minutes, until bright green and tender. 
  4. Add salt as needed. 


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Jun 6, 2013




This is a really fun recipe to serve as a fruit dip at any type of event. I served this at a ladies social and everyone freaked over it. It’s not very sweet so it works great with fruit. It’s even great with wafers and pretzels.

I got so many compliments on this recipe. No one even had a clue it was made from chickpeas. You would never know. In all honesty one would think it was made from cream cheese but this is lower in calories and excellent in flavor. 


Ingredients:
  • 1 15 oz. can garbanzo beans (rinsed and drained)
  • 1/4 cup unsweetened cocoa
  • 3 Tbsp. pure maple syrup
  • 3 Tbsp. honey
  • 3 Tbsp. water (or as needed)
  • 1/2 tsp. vanilla extract
  • 3/4 tsp. salt
Directions:
  1. In a blender or food processor, combine the rinsed and drained garbanzo beans, unsweetened cocoa, pure maple syrup, honey, water, vanilla extract, and salt. 
  2. Puree until the mixture is smooth, and lumps no longer exist. 
  3. Add extra water if needed to reach desired consistency. 
  4. Serve as a dip with fresh sliced fruit, pita chips dusted with cinnamon and sugar, graham crackers, or pretzel sticks.
Original Recipe Source

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Jun 5, 2013




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Jun 4, 2013




I am in love with this recipe. I didn’t have any idea I would care a thing in the world for it but it’s so delicious. It’s spicy, tangy, creamy and simple the best. Not only is it good with chips but it’s also great on a wrap. It’s a great dip for a party or just for a simple snack. I can’t say it enough, but this is awesome!


Ingredients:
  • 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
  • 3 cloves garlic
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons paprika
  • 2 tablespoons barbecue sauce (I used Sweet Baby Rays chipotle)
  • 3 tablespoons Franks Red Hot Sauce (Add more to increase the heat)
  • Salt (as needed)
Directions:
  1. Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and salt in a food processor. 
  2. Puree until smooth and creamy.
  3. Refrigerate until you are ready to serve
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Jun 1, 2013




With summer approaching I am always looking for something cool and refreshing that is link and delicious. This is an excellent drink that can even be easily made into a child friendly drink or a light summer drink by taking the wine and changing it water or another juice.

We really enjoyed this recipe with wine and with water in truth it didn’t matter either way it was great! This really makes a great drink for a summer outdoor get together, bbq, or pool party!

Ingredients:
  • 2 cups frozen strawberries
  • 1/2 cup crushed ice
  • 1/2 cup lemon juice
  • Stevia to taste
  • 3/4 cup wine

Directions:
  1. Combine lemon juice, strawberries, stevia, crushed ice and water/wine in blender.
  2. Blend on high until perfectly blended


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