Archive | December, 2011

Low(er) Fat Ghiradelli Brownies

Low fat and Healthier Brownies

Swap out the 1/2 cup of oil with 1/2 cup Libby’s pumpkin puree

Swap the 1 egg for 2 egg whites

add 1/4 cup of water

add the brownie mix and stir well, transfer to 9×9 brownie pan (spray with a little pam)

put a few dollops of peanut butter on top and swirl into batter with knife or fork.

Chicken & Saag (Spinach) Curry



with basmati rice and a little cilantro garnish


  • 4  boneless/skinless chicken thighs (4 oz each)
  • 2 medium onions (diced)
  • 1 inch ginger root (grated)
  • 5 garlic cloves (grated, I use my garlic press)
  • 2 tsp olive oil
  • 2 cups crushed tomatoes (I use Contadina)
  • 1 can of tomato paste (6 oz)
  • 3 cups of chicken broth
  • 1/2 bag of chopped spinach ( approx 8 oz)
  • 2 tbsp of salt (add more to desired taste)
  • 1 1/2 tsp of  cumin, ground coriander and turmeric
  • 2 tsp of garam masala


  • 1 1/2 tsp of chili powder
  • 1 1/2 tsp of Roopak’s Karahi chicken masala


Add oil, onions, garlic, ginger and salt to deep non-stick pan and saute on medium heat  until onions start looking a little clear.  Do NOT brown onion mixture.  Then add 3 cups of chicken broth, bring to boil and add spinach.  Bring to boil again, cover and reduce heat, simmering for 10 minutes.  Open & add crushed tomatoes and tomato paste along with the rest of the seasonings,  once it starts to boil add chicken and cover pan again;  cook on low heat for 15 minutes.  Remove cover and increase heat to medium/high.  Mix curry for 5 minutes while on med/high heat to reduce liquid.   Add more salt to desired taste.

This is where I remove a portion for my young son and then add the optional seasonings to increase the level of spice for my husband and I.

Serving size is 1 cup and this makes 7 servings.

Each cup is only 3  points +

serve with 2/3 cups of basmati rice, naan or roti………


Healthy Veggie Snack Packs

veggie snack packs

Healthy Vegetable to go packs.

Cut up your favorite veggies, wash and split them up into bags for an easy to go snack .  All you need are  ziplocks (I like the new eco zip ) so I can separate my veggies.  Single serving veggie dip and peanut butter gives you portion control and when you are done, just throw in trash!!

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Skinny-licious chocolate cupcakes made 4 ways :)

swap out the fat and add the pumpkin puree!!

cupcake  Ingredients:

  • 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
  • 1.4 oz sugar free, fat free, instant chocolate pudding
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 & 1/3 cups water

toppings/filling ingredients

  • mint oreos
  • regular oreos
  • peanut butter dark chocolate cups
  • dark chocolate chocolate chips


Preheat oven to 350°. Line a cupcake tin with cupcake liners.
Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well. Add chocolate cake mix and beat 2 minutes.  Break up  your topping/fillings  (I like one filing/topping per cupcake) and put 1/2 the cookie/cup or chips at the bottom of the cupcake liners  then add the  cupcake mix and fill the  liners 2/3 full  then add the other 1/2 of the topping to the center at the top of the cupcake (just to show which cupcakes have which filling)  and bake about 25 – 28 minutes, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 minutes

makes approximately  18  cupcakes  **you will not taste the pumpkin!!

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