Tag: rsquo

Skinny Frozen Hot Chocolate

A dreamy, icy blend of chocolatey goodness, without the guilt! Today’s recipe is a guest post from my dear friend Brandi. She’s blogs over at BranAppetit[1], please welcome her!

Hi guys! This is Brandi from BranAppetit[2], and I’m so happy to be here, sharing a recipe with you.

If you’re anything like me, you have families that love to eat and drink super high calorie foods during the holidays. I’m guessing it’s like this for everyone, really, but it doesn’t have to be! I definitely indulge in some foods that I only get during the holiday season like my mom’s fudge pie or my Mammaw’s ham gravy, but there are some easy ways to make great holiday treats a little more figure friendly.

Take this frozen hot chocolate.

A normal recipe would set you back hundreds of calories, but you can slim this down easily by swapping in skim milk and adding a touch of rich unsweetened cocoa powder for even more intense chocolate flavor.

My favorite way to have this is to add in a drop or two of peppermint or coconut extract, but it’s just as delicious without it, too. And with the warm December we’ve been having in Virginia, a frozen hot chocolate has been my go-to treat this year.

Hope you all have a great holiday season!
 
Skinny Frozen Hot Chocolate
gordon-ramsay-recipe.com
Servings: 2 • Size: little over 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 111 • Fat: 1 g • Carb: 20 g Fiber: 1 g • Protein: 7 g • Sugar: 18 g
Sodium: 166 mg 

Ingredients:

  • 1 1/2 cups fat free milk
  • 1 cup ice
  • 4 tbsp Ovaltine Rich Chocolate (or Chocolate Malt flavor)
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp fat free whipped topping (optional)
  • drop of peppermint extract (optional)

Directions:

Pour the milk and ice into your blender. Add in the ovaltine, cocoa powder, and whipped topping (optional – you could also leave this for the top instead).

Blend  3-4 minutes until the ice is completely chopped and the mixture is thick and icy.

Pour into two glasses, and serve immediately.

References

  1. ^ BranAppetit (www.branappetit.com)
  2. ^ BranAppetit (www.branappetit.com)

Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale

by Pam on August 10, 2014

My daughter requested clams for dinner but when I went to the store, they only had 1 1/2 lbs left. I decided to grab the remaining clams and use them in one of my favorite pasta dishes. This recipe was  easy to put together but tasted gourmet and delicious. We all, kids included, loved this pasta – especially the clams!  The leftovers were even more flavorful the following day. This one will be on our table again very soon.

Heat the olive oil in a large skillet over medium high heat. Roll bits of sausage into small balls. Place the balls into the skillet and cook for 4-5 minutes. Add the minced garlic, tomatoes, crushed red pepper flakes, and crushed fennel seeds to the skillet. then stir constantly for 1 minute. Add the chicken broth to the skillet as well as the kale and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by piercing them with the spatula. Cook for a 8-10 minutes while the pasta is cooking.

Cook pasta in salted water, per instructions.

Go through your fresh clams, if any of them are open, tap them lightly on the counter and if they don’t close shut, the clams are dead – DO NOT EAT THEM. Scrub the clams lightly in cold water. Keep the clams in the refrigerator until ready to use.

While the pasta is cooking, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes (don’t dump the bowl of clams into the sauce because there could be sand in the bottom of the bowl). If there are any clams that did not open, throw them out. Toss the cooked linguine with the sauce and clams until evenly coated. Top with the remaining basil and finely grated Parmesan, if desired, then serve immediately. Enjoy.



Print[1]

Save[2]



Linguine with Clams, Chicken Basil Sausage, Tomatoes, and Kale




Yield: 6-8

Total Time: 20-25 min.



Ingredients:

2 tsp olive oil
1/2 lb chicken basil ground sausage
5 cloves of garlic, minced
2 cup of chicken broth
2 1/2 cups of grape tomatoes
1 1/2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste
1 1/2 lbs Manilla clams, rinsed
9 oz linguine, cooked per instructions

Directions:

Heat the olive oil in a large skillet over medium high heat. Roll bits of sausage into small balls. Place the balls into the skillet and cook for 4-5 minutes. Add the minced garlic, tomatoes, crushed red pepper flakes, and crushed fennel seeds to the skillet. then stir constantly for 1 minute. Add the chicken broth to the skillet as well as the kale and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by piercing them with the spatula. Cook for a 8-10 minutes while the pasta is cooking.

Cook pasta in salted water, per instructions.

Go through your fresh clams, if any of them are open, tap them lightly on the counter and if they don’t close shut, the clams are dead – DO NOT EAT THEM. Scrub the clams lightly in cold water. Keep the clams in the refrigerator until ready to use.

While the pasta is cooking, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes (don’t dump the bowl of clams into the sauce because there could be sand in the bottom of the bowl). If there are any clams that did not open, throw them out. Toss the cooked linguine with the sauce and clams until evenly coated. Top with the remaining basil and finely grated Parmesan, if desired, then serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

I am sad to say?

by Pam on January 13, 2013

… that I won’t be cooking for a few days. I hurt my back while bowling a couple of weeks ago and have been hobbling around but able to do most things (just a bit slower). Unfortunately, while changing the sheets on my son’s bed on Friday afternoon, I threw my lower back (SI joint) out. I have been in severe pain since then and have very little movement. Thankfully, I have an appointment tomorrow to see if I can get some relief. A BIG HUGE THANK YOU to my amazing husband and children who have been so helpful and patient with me during this time.

I hope to be back to cooking very soon.

Proudly powered by WordPress