Blueberry Cake

For a cake, this is on the lower calorie & fat chart.   It is light, fluffy and delicious.  I do believe this is around 175 calories per slice.

BLUEBERRY CAKE
(serves 18)

Ingredients:
*2 3/4 cups cake flour
*1 1/2 teaspoon baking soda
*1/2 teaspoon salt
*1 teaspoon ground cinnamon
*1 1/4 cup granulated sugar
*4 tablespoons butter
*1 cup unsweetened applesauce
*3/4 cup low-fat buttermilk
*2 cups fresh blueberries
*2 large eggs
*2 teaspoons pure vanilla extract
*1/4 cup brown sugar
*1 teaspoon cinnamon
*1/2 cup chopped pecans.

Directions:
~Preheat oven to 325 degrees.
~Spray a 9x13 inch baking pan with cooking spray.
~In a large bowl, combine flour, baking soda, salt & 1 teaspoon cinnamon.
~Set aside.
~In a large mixing bowl, cream butter & sugar together.
~Add eggs one at a time, mixing between each egg.
~Add buttermilk, vanilla & applesauce until well mixed.
~Add the the flour mixture in and mix until well incorporated.
~Fold in blueberries.
~Pour cake mixture into prepared pan.
~In a small bowl mix brown sugar, pecans & 1 teaspoon cinnamon together.
~Sprinkle over cake.
~Bake for 35 minutes, or until toothpick comes out clean.
~Remove from oven and cool completely.

Pecan Pie Cookies

I love pecan pies, but only in small pieces because it's so sweet.  This allows me have a small taste of the pie but quite as sweet.

PEACAN PIE COOKIES:
(makes 2 dozen)

Ingredients:
*1/2 cup butter, softened
*1/4 cup shortening
*1 cup light brown sugar
*1 large egg, room temperature
*1 teaspoon pure vanilla extract
*2 cups flour
*1/2 teaspoon salt
*1 teaspoon baking powder
*1 1/4 cups pecans, chopped
*3/4 cup light brown sugar, packed
*1/4 + 1 tablespoon cup heavy whip cream
*1 teaspoon pure vanilla extract
*pinch of teaspoon ground ginger
*pinch of nutmeg
*pinch of ground cloves
*1/4 teaspoon cinnamon

Directions:
~Preheat oven to 350 degrees.
~Spray cookie sheet with cooking spray or line with parchment paper.
~In a large mixing bowl, cream butter, shortening & 1 cup brown sugar.
~Mix in egg & 1 teaspoon vanilla extract.
~Sift flour, salt & baking powder into wet ingredients.
~Mix until well incorporated.
~In a separate bowl, mix pecans, brown sugar, cinnamon, ginger & cloves.
~Mix in heavy cream & vanilla.
~Scoop out cookie dough with a cookie scoop or tablespoon.
~Roll into balls & put on cookie sheet.
~Carefully use thumb to press an indentation into each cookie.
~Fill each indention with 1 teaspoon of pecan filling.
~Bake for 11-12 minutes, or until lightly browned.
~Allow to cool on pan for 4-5 minutes.
~Transfer to cooling rack, and let cool completely.

Steak & Cheese Wrap

I love steak & cheese sandwiches, but I don't love the calories that go with it.  Tubby's small steak & cheese is 571 calories, medium is 823 for a medium & for the large it's a whopping 1,221 calories.  I would normally get the medium along with an order of their fries.  Sometimes If I was hungry I would get the large.  No wonder I was so overweight.  This is a great alternative  at only 315 calories.  I think it's very good & very filling.

STEAK & CHEESE WRAP
(serves 2)

Ingredients:
*4 ounces lean steak, fat trimmed off, sliced thin
*1/2 green bell pepper, sliced
*1/2 yellow onion, sliced
*1 garlic clove, minced
*3 cups raw spinach, chopped (optional)
*2 slices reduced fat pepper jack cheese (or cheddar)
*2 whole wheat flatbread (90 calories)

Directions:
~Spray a large skillet with a cooking spray.
~Sauté green peppers in skillet, over medium heat for about 3-4 minutes.
~Add onions, spinach & garlic, cook for 4-5 minutes.
~Add steak and cook for 2-5 minutes, depending on how you like your steak cooked.
~Remove from heat and divide between the 2 flatbreads.
~Place cheese over hot meat & veggies.
~Roll up flatbread and serve.

Baked Spinach Rigatoni

This is really simple to make and good for you too.   I love how filling it is.  Great for any meatless meal.   If I have anything else with it, it's just a small toss salad with a fat-free salad dressing.  It's a wonderful filling dinner.

BAKED SPINACH RIGATONI
(serves 8)

Ingredients:
*1 (16 ounce) package whole wheat rigatoni pasta
*28 ounce crushed tomatoes
*4 garlic cloves, minced
*1/2 green bell pepper, chopped
*1/2 red bell pepper, chopped
*1 yellow onion, chopped
*1/2 zucchini, sliced thin
*1/2 yellow squash, sliced thin
*1 (10 ounce) bag spinach, chopped
*1 1/2 teaspoon dried oregano
*2 teaspoon dried basil
*1 teaspoon salt
*1 teaspoon black pepper
*1 bay leaf
*1 tablespoon dried parsley
*1 (8 oz) container fat-free ricotta cheese
*1/4 cup fresh grated parmesan cheese
*2 cups reduced fat mozzarella cheese

Directions:
~Preheat oven to 375 degrees.
~Spray a 9x13 baking pan with pam.
~Bring a large pot of water to a boil.
~Season with salt and add pasta, cooking according to directions on box.
~Drain and set aside.
~In a large saucepan, over medium heat add crushed tomatoes, garlic, onions, green pepper, red pepper, oregano, basil, salt, pepper, bay leaf & dried parsley.
~Cook for 20 minutes, stirring occasionally. (I do this while the pasta is cooking).
~Add spinach and cook until spinach is wilted, about 5 minutes.
~Add pasta and half of the mozzarella cheese, ricotta cheese & parmesan cheese.
~Pour into the prepared pan.
~Sprinkle the remaining mozzarella cheese over it.
~Bake uncovered for 30 minutes.