Protein Packed Chocolate Mocha Pudding

This is what I call a healthy indulgence. No need to feel bad about eating this healthier version of chocolate pudding.

I was close to doing a sugar free boxed version, but I just couldn't bring myself to do that. Those "sugar free" foods usually have so many additives in them, it takes the whole purpose out of eating healthy in my opinion. So this is what I came up with. Chocolate pudding made with real cocoa powder, honey, low fat milk and some chocolate protein powder (you could leave this out of you'd like).

Also, I created my own version of whipped cream by using Ideal (also known as Xylitol). Feel free to use my version of whipped cream on top of your chocolate pudding or opt to leave it off. It's up to you! Enjoy!!!

Serves 2
PUDDING
1/2 cup unsweetened cocoa powder
2 scoops protein powder
3 tablespoons cornstarch
2 cups low fat milk
1/4 cup honey
2 tablespoons strong brewed coffee
1 teaspoon vanilla extract

WHIPPED CREAM
1/2 cup heavy cream
1 tablespoon Ideal confectionery low calorie sugar substitute
1/4 teaspoon vanilla extract

PUDDING
In a medium saucepan, whisk together the unsweetened cocoa powder, protein powder and cornstarch. Stir in the milk and honey. Bring to a boil over medium heat whisking constantly for about 8 minutes until mixture thickens.

Remove pan from the heat and stir in coffee and vanilla. Chill in the fridge for several hours until firm.

WHIPPED CREAM

In a chilled bowl of an electric mixer, using the whisk attachment, whip the cream at high speed just until it begins to thicken. Add the Ideal confectionery sugar and vanilla and beat until soft peaks form. Use for pudding topping, or over and refrigerate.

Nutritional Info: (with topping)
Cals:517
Total fat: 12g
Sat. fat: 6g
Choles: 100mg
Sodium:315mg
Carbs: 77g
Fiber: 5g
Sugars: 34g
Protein: 35g

Nutritional Info: (without topping)
Cals:455
Total fat: 8g
Sat. fat: 4g
Choles: 90mg
Sodium: 315mg
Carbs: 69g
Fiber: 5g
Sugars: 34g
Protein: 35g

Apricot-Mustard Pork Chops

Here is a great, quick and simple recipe you can make if you're just too exhausted to cook (but don't want to eat out), or are short on time.

But not only is this dish quick and easy, it's also quite tasty. And made with few ingredients. Quick. Easy. Tasty. And made with few ingredients make this dish a winner. Try it!

Serves 4

4 boneless pork chops, about 1/2 inch thick
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup apricot jam
4 teaspoons yellow mustard

Spray a 10 inch nonstick skillet with cooking spray and place over a medium high heat. Rub the pork chops with kosher salt and pepper and place in the skillet. Cook for 3 minutes on each side.

In a small bowl, mix the apricot sauce and mustard. Spoon on top of the pork.

Nutritional Info:
Cals: 410
Total fat: 24g
Sat. fat: 10g
Choles: 90mg
Sodium: 873mg
Carb:13g
Fiber: 0g
Sugars: 13g
Protein: 40g

Pasta Primavera

Today's recipe is under 500 calories, full of fresh veggies and is full of flavor! Try it and let me know how you like it.

Serves 6

16 ounces spaghetti
2 1/2 cups diagonally sliced asparagus
1 1/2 cups frozen peas
1 tablespoon olive oil
2 cups zucchini, diced
1/2 cup green onions, sliced
1 cup low sodium chicken broth
1/3 cup white wine
2 tablespoons fresh basil, minced
2 tablespoons fresh oregano, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 ounces thinly sliced prosciutto
3/4 cup grated Asiago cheese

Bring water to a boil in a large Dutch oven; add pasta. Cook pasta for 5 minutes. Add the asparagus and cook for 2 minutes. Add peas and cook for 1 minute. Drain well.

Heat 1 tablespoon olive oil in a large skillet over medium-high eat. Add zucchini, and sauté for 5 minutes. Add onions and sauté for 1 minute. Add the broth and wine, bring to a boil. Stir in pasta mixture, basil and oregano and cook for 1 minute. Remove from the heat and stir in salt, pepper, and prosciutto. Spoon pasta mixture into 6 plates and top each with some Asiago cheese.

Nutritional Info.
Cals: 433
Total fat: 10g
Sat. fat: 2g
Choles: 13mg
Sodium: 482mg
Carbs: 67g
Fiber: 4g
Sugars: 4g
Protein: 22g

Seafood Linguine

Here is a healthier alternative to the usual high in calories cream sauced pastas! You can file this one under your favorites. I know you're going to love it!

SERVES 6

1 pound uncooked linguine
2 tablespoons unsalted butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half and half
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 pound lump crab meat, shell pieces removed
1 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley

Cook the pasta according to package directions.

While the pasta cooks, melt the butter in a 12 inch nonstick skillet over a medium high heat. Add onions and garlic and sauté for 1 minute or until tender. Add the shrimp and scallops and sauté for 3 minutes or until done. Reduce the heat to medium low. Add the next 4 ingredients; cook for about 3 minutes or until thoroughly heated, stirring constantly (do not boil). Sprinkle 1 cup of cheese over seafood mixture stirring constantly; cook for 1 minute; stirring constantly.

Remove from the heat. Combine the pasta and seafood mixture in a large bowl. If there is a lot of liquid, try simmering on low for about 5 minutes to let the sauce thicken a bit. Garnish with shredded Parmesan and parsley.

 

 

Nutritional Info.

Cals: 630

Total fat: 23g

Sat. fat: 14g

Choles: 228mg

Sodium: 1266mg

Carbs: 62g

Fiber: 3g

Sugars: 6g

Protein: 44g

 

 



 

Carrot Cake WASC

Instead of the usual jelly bean decorated Easter cakes I typically see, I wanted something more grown up. So I decided to make this decadent carrot cake with cream cheese frosting, garnished with some Carrot Crispies and topped off with some toasted pecans. And the best thing about this recipe is that it's super easy and made from a boxed cake mix. Give it a try and tell me how you like it.

Use cake supports if you are planning on transporting this cake. It makes a very tall cake.

Make a 3 layered 8 inch round cake

1 box spiced cake mix
1 cup cake flour
1 cup sugar
3/4 teaspoon salt
1 box instant cream cheese pudding
1 cup cinnamon liquid coffee creamer
1/3 cup water
1 cup sour cream
3 eggs
2 tablespoons vegetable oil
1 teaspoon cinnamon
1 cup shredded carrots
3 cups toasted pecans, divided

Preheat your oven to 325 F.

Line 3 round 8 inch cake tins with parchment or wax paper. Grease and dust with flour.

Place first 11 ingredients into a bowl of a stand mixer. Mix until well combined.

Stir in the carrots and 1 cup toasted pecans.

Divide into the prepared cake pans and bake for about 35 minutes or insert a toothpick in the middle of the cake, if a few moist crumbs are stuck on, it's ready!

Let cakes cool in the pan for about 5 minutes, then insert onto plates until cooled completely.

While the cakes cool you can make your Cream Cheese frosting

24 ounces cream cheese
3 sticks lightly salted butter
12 cups sifted powdered sugar
3 tablespoons pure vanilla extract
Let butter and cream cheese soften at room temperature.

Cream butter and cream cheese together until light and fluffy.

Add vanilla. Mix on low until vanilla is incorporated.
Add powdered sugar gradually, still mixing on low.

To see how to make the Carrot Crispies please follow the link.

Once cakes are cool, you can ice the cakes and decorate with Carrot Crispies and toasted pecans. Enjoy!