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Low Fat Pie Crust

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 Low Fat Pie Crust
This pie crust can easily be made fat free by changing the butter to fat free margarine. Which does not appear to be sold in Columbia, MO that I could find, so I had to use a low fat substitute.
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Course Dessert
Cuisine American
Servings
crust
Ingredients
Course Dessert
Cuisine American
Servings
crust
Ingredients
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Instructions
  1. Preheat oven to 475°F.
  2. Mix together all of the ingredients. Stir with a fork until thoroughly mixed. Do not over-work the dough.
  3. Shape this mixture into a ball and place it between two pieces of wax paper that have been dusted with flour. Roll the pastry into a circle large enough to fit in a 9-inch pie pan.
  4. Spray pan with a non-fat cooking spray and Arrange crust in pan. Cut off the edges that hang over.
  5. Prick the bottom with a fork and brush over with a little bit of beaten egg white. Bake 10 minutes or until golden brown. Cool before adding filling.
Recipe Notes

It's probably a good idea to prebake it before using it in almost any recipe.

If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350°F for 45 minutes or however long the recipe calls for. Work foil over edges while baking so the crust won't get overbrown. Remove foil for the last five minutes.

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Nutrition Facts
Low Fat Pie Crust
Amount Per Serving
Calories 949 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Sodium 1774mg 74%
Potassium 315mg 9%
Total Carbohydrates 173g 58%
Dietary Fiber 8g 32%
Protein 24g 48%
Vitamin A 40%
Iron 47%
* Percent Daily Values are based on a 2000 calorie diet.

Ham and Beans

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 Ham and Beans
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Course Main Dish
Cuisine American
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servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
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Instructions
  1. Rinse and sort beans. Put beans, water, and bouillon in a large pot. Cover and bring to roiling boil, then turn off the burner. Let sit for 1 hour.
  2. Add ham shank or hock and bay leaves, return to boil. Cook until beans are tender and ham easily separates, about 3 hours, but it tastes better the longer you cook it.
Recipe Notes

1 serving = 51g = 1/4C

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Nutrition Facts
Ham and Beans
Amount Per Serving (51g)
Calories 79 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 18mg 6%
Sodium 565mg 24%
Potassium 102mg 3%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 7g 14%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies

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 The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
These oatmeal cookies are the best I’ve ever eaten! They’re extremely chewy and packed full of warm cinnamon and raisins. To preserve their texture, store any leftovers in an airtight container for up to a week—if they last that long!
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Course Dessert
Cuisine American
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Servings
cookies
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Instructions
  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Recipe Notes

It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

If you prefer, pure 1/4 C maple syrup or honey or agave may be substituted in place of the brown sugar and milk.

For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in.

For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.

https://amyshealthybaking.com/blog/2014/11/30/the-ultimate-healthy-soft-chewy-oatmeal-raisin-cookies/

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Nutrition Facts
The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
Amount Per Serving (33.2g)
Calories 157 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 4mg 1%
Sodium 73mg 3%
Potassium 47mg 1%
Total Carbohydrates 31g 10%
Dietary Fiber 2g 8%
Sugars 11g
Protein 3g 6%
Vitamin A 3%
Vitamin C 0.03%
Calcium 8%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Garlic Angel Hair Pasta Recipe

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 Garlic Angel Hair Pasta Recipe
From Dalhart, Texas, Denise Baumert serves up a savory side dish with wonderful garlic flavor. "I add the cloves to the noodles as they are cooking for fast and flavorful results," she explains. At only 11¢ a serving, this pleasing pasta is a thrifty accompaniment to most any lunch or dinner.
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Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Cook pasta according to package directions, adding garlic to the water. Drain; discard garlic.
  2. Transfer pasta to a serving bowl; add butter. Toss gently until butter is melted. Add the Parmesan, chives and garlic salt if desired; toss to coat.
Recipe Notes

https://www.tasteofhome.com/recipes/garlic-angel-hair-pasta

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Sheet Pan Garlic Butter Shrimp

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 Sheet Pan Garlic Butter Shrimp
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together butter, garlic, lemon juice and Italian seasoning; season with salt and pepper, to taste.
  3. Stir shrimp in butter mixture and gently toss to coat.
  4. Arrange shrimp in a single layer onto the prepared baking sheet.
  5. Place into oven and bake just until pink, firm and cooked through, about 8-10 minutes.
  6. Serve immediately, garnished with parsley, if desired.
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Nutrition Facts
Sheet Pan Garlic Butter Shrimp
Amount Per Serving (8g)
Calories 658 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 318mg 106%
Sodium 670mg 28%
Potassium 3694mg 106%
Total Carbohydrates 49g 16%
Dietary Fiber 24g 96%
Sugars 6g
Protein 56g 112%
Vitamin A 1265%
Vitamin C 992%
Calcium 105%
Iron 266%
* Percent Daily Values are based on a 2000 calorie diet.

Sour Cream Noodle Bake

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 Sour Cream Noodle Bake
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Cuisine American
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Course Main Dish
Cuisine American
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Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F.
  2. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
  3. Cook the egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
  6. Serve with crusty French bread.
  7. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
  8. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
Recipe Notes

http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0-2145182

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Nutrition Facts
Sour Cream Noodle Bake
Amount Per Serving
Calories 987 Calories from Fat 513
% Daily Value*
Total Fat 57g 88%
Saturated Fat 30g 150%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 6g
Cholesterol 204mg 68%
Sodium 1068mg 45%
Potassium 488mg 14%
Total Carbohydrates 56g 19%
Dietary Fiber 5g 20%
Sugars 11g
Protein 58g 116%
Vitamin A 28%
Vitamin C 23%
Calcium 52%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.

Three-Cheese Macaroni and Cheese

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 Three-Cheese Macaroni and Cheese
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Course Side Dish
Cuisine American
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servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
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Instructions
  1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
  2. Preheat oven to 375°.
  3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. (For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.) Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.
  4. I doubled the sauce recipe, but it still seems dry, might want to add more milk? An tuna or shredded chicken would be a great addition!
Recipe Notes

http://www.myrecipes.com/recipe/three-cheese-macaroni-cheese

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Nutrition Facts
Three-Cheese Macaroni and Cheese
Amount Per Serving
Calories 1436 Calories from Fat 522
% Daily Value*
Total Fat 58g 89%
Saturated Fat 33g 165%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 165mg 55%
Sodium 3049mg 127%
Potassium 172mg 5%
Total Carbohydrates 151g 50%
Dietary Fiber 9g 36%
Sugars 21g
Protein 91g 182%
Vitamin A 28%
Vitamin C 14%
Calcium 193%
Iron 45%
* Percent Daily Values are based on a 2000 calorie diet.

Skinny Meatloaf Cupcakes with Mashed Potato Frosting

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 Skinny Meatloaf Cupcakes with Mashed Potato Frosting
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
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Instructions
  1. Put the potatoes and garlic in a large pot with salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher or blender, mash until smooth. Season with salt and pepper to taste.
  2. Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.
  3. In a large bowl, mix the turkey, zucchini, onion, breadcrumbs, ketchup, egg, and salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top.
  4. Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish.
  5. Pipe the “frosting” onto the meatloaf cupcakes and serve.
Recipe Notes

Gina’s Weight Watcher Recipes Servings: 6 • Serving Size: 2 cupcakes • Points +: 6 pts • Smart Points: 7 Calories: 240.7 • Fat: 8.5 g • Protein: 18.1 g • Carb: 24.5 g • Fiber: 2.5 g • Sugar: 4.2 g Sodium: 560.1 mg (without salt) Makes 12. Read more at http://www.skinnytaste.com/skinny-meatloaf-cupcakes-with-mashed/#uHDZ5Em4loRSELrY.99

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Nutrition Facts
Skinny Meatloaf Cupcakes with Mashed Potato Frosting
Amount Per Serving
Calories 482 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 159mg 53%
Sodium 1108mg 46%
Potassium 657mg 19%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 8g
Protein 37g 74%
Vitamin A 10%
Vitamin C 54%
Calcium 14%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.

Sauteed Julienned Summer Vegetables

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 Sauteed Julienned Summer Vegetables
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Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
  2. Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
Recipe Notes

Skinnytaste.com Servings: 4 • Size: 1 cup • Points +: 2 pts • Smart Points: 1 Calories: 66 • Fat: 4 g • Carb: 8 g • Fiber: 2 g • Protein: 2 g • Sugar: 4 g Sodium: 24 mg (without salt) • Cholest: 0 mg Makes 4 cups. Read more at http://www.skinnytaste.com/sauteed-julienned-summer-vegetables/#g8JpsPTv4gsju5f5.99

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Individual Chicken Potpies

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 Individual Chicken Potpies
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Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes.
  2. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 1/2 inches in diameter, 1 1/4 inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit.
  3. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top.
  4. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.
  5. You can also just make one pie, cook for ~1 hour.
Recipe Notes

https://www.realsimple.com/food-recipes/browse-all-recipes/individual-chicken-potpies

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Nutrition Facts
Individual Chicken Potpies
Amount Per Serving
Calories 415 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 96mg 32%
Sodium 743mg 31%
Potassium 316mg 9%
Total Carbohydrates 26g 9%
Dietary Fiber 1g 4%
Sugars 4g
Protein 34g 68%
Vitamin A 18%
Vitamin C 4%
Calcium 8%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.