this is me now

December 2, 2007

This is me, Cooking. Part 1

Filed under: cooking,food,nutrition — by heatherdc @ 2:32 am

This post will be the first of many, reviewing recipes from my beloved Cooking Light and Kraft magazines. Today’s will feature a delicious dinner and a decadent desert. Enjoy!

Creamy Basil & Red Pepper Pasta

Straight from my Recipe Box, on, this recipe is so simple and requires basically no preparation. Perfect for a night where you are a little crunched for time, but craving a tasty homecooked meal.  The total cooking time is only 25 minutes!

Incase I haven’t convinced you yet, this is also a Healthy Living Recipe. It’s a great source of Protein, Calcium, Vitamin A, Vitamin C,  and Iron!

Makes 4 servings (1 1/2 cup each)

2 cups Penne  pasta, uncooked (feel free to substitute the pasta of your choice)
4 oz Fat-free Cream Cheese, softened (1/2 of an 8 oz package)
1/4 cup Fat-free Milk
1 jar (7 oz) Roasted Red Peppers, Drained!
1/2 cup FRESH Basil leaves
2 tbsp grated Parmesan Cheese
1 lb Boneless, Skinless Chicken Breasts, cut into bite-sized pieces

Cook pasta as directed. Meanwhile, place peppers, cream cheese, milk, basil and Parmesan cheese in blender; cover. Blend until smooth; set aside.

Spray a large skillet with cooking spray. Add chicken; cook on medium-high heat 3 min., stirring frequently. Stir in pepper mixture. Reduce heat to medium; cook 5 min. or until heated through, stirring frequently.

Drain the pasta. Add it to your chicken mixture; stir until well blended.

Done! Eat and enjoy!

Time for dessert??

Butterscotch Blondies

These delicious treats can be found in December 2007 edition of Cooking Light magazine.  This recipe only consists of 6 ingredients, and yields 24 servings.  The end result is a moist, sweet and “light” butterscotch brownie!

2 cups all-purpose Flour
2 1/2 cups firmly packed Light brown sugar
2 tsp Baking powder
1/2 tsp Salt
10 tbsp Unsalted butter
3/4 Egg substitute (i.e. Egg Beaters)

 ((I decided to throw in a little “personal touch” to my blondies; add 1 cup butterscotch chips to the final mixture.))

Preheat oven to 350 degrees.  Lighly spoon flour into dry measuring cups; level with a knife.  Combine flour, firmly pakced light brown sugar, baking powder, and salt in a large bowl. 
Place butter in small skillet over medium (4-5) heat.  Cook 6 minutes, or until lightly browned, stirring occasionally.* Pour into a small bowl and let cool for 10 minutes.
Combine butter and egg substitute, stirring with a whisk.   Pour the butter mixture over flour mixture; stir just until moistened.  Spoon batter into a 13 x 9 inch pan coated with cooking spray; smooth the top with a spatula.  Bake at 350 degrees for 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack.
Cut into 24 squares. (Yield=24 servings, 1 square each)

*Butter will begin to “bubble” and may brown sooner. Mine only took about 4-5 minutes.

At a mere 170 calories per square, this dessert packs less than 5 grams of fat per serving! Perfect for a light after-dinner treat!

While I was home for Thanksgiving my sister decided to bake these, and I was amazed at how great they turned out.  Healthier desserts can be tricky and sometimes turn out dry and tasteless, but these little blondies defy the odds!  I baked a batch today for me and my roommates.

So get cookin’ and bakin’ and let me know what you think!




    Comment by L B — December 6, 2007 @ 4:43 pm |Reply

  2. brilliant Guns, now i can pull up these recipes when ever… i really like what you’ve done in your blog beautiful, very very cool!

    Comment by Peter (your boyfriend) — December 17, 2007 @ 12:29 am |Reply

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