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When does sugar content not matter when it comes to making sweet treats? When you don't plan on eating 'em!
This fun little activity was too cute not to share. Yes, it is pure sugar, but the intention is to decorate with this recipe, not actually eat it. Although, Kimber and I did sneak in a few candy corn and dips into the frosting. Gotta have some fun and treat yourself every now and then, right?
If you are home from school or stuck indoors because of Sandy like we are, this is the perfect activity to keep the kids busy for a bit. We are in a hotel and we even had room for this! No kids around the kitchen? This craft makes an adorable place card holder or dish label for a festive fall buffet.
This little idea came from Paula Deen. While looking up new recipes to start working away on, I stumbled upon this video.
Have fun with it!!
CANDY CORN TREES
INGREDIENTS:
DIRECTIONS:
- Spread icing all over the surface of the cone.
- Starting with the bottom row, lightly press the candy into the icing.
- Continue making each row until reaching the top of the cone.
- To add a place card, dab an extra bit of icing on top and stick card gently into the icing.
That is one proud little girl!
If you are already thinking ahead, you may want to save this idea for Christmas or the winter holiday season. It will be here before we know it! Use white icing with green and red M&M's or blue and white York Peppermint Pieces to create a sweet winter wonderland!
Kimber and I wish you a very HAPPY HALLOWEEN!
Be safe. Have fun. And stop back again soon as we start cookin' it up again!
**You may have noticed I haven't been posting much. I miss it soooooo much! This year I coached varsity volleyball for the first time and needless to say, it is very time consuming. I have loved every minute of it, but it doesn't allow much time for cookin' new recipes. There just haven't been a lot of exciting and new home cooked meals over the past couple of months. Well, the season is winding down and I am back! I hope you're ready to start cookin' some lean Food Network inspired recipes with me. I know I am ready to get back into it!! This time of year is one of my favorite times to be in the Cookin' Lean Kitchen.
Hope you join us!
Pizza just isn't red sauce, cheese and pepperoni these days. Restaurants, delivery chains and creative home cooks are finding ways to add excitement to the pizza pie; covering a wide range from dessert varieties to classic dinners just like this Chicken Alfredo Pizza.
Patrick and Gina Neely created a delicious looking Chicken Alfredo Pizza that I just couldn't resist. When ordering pizza out, it is my ultimate splurge. Being familiar with the way my brain works with food, you know that any time I find a favorite splurge I immediately start cookin' up ideas for ways to make it lean.
That's exactly what happened here. Stay home tonight and try out this healthy and inexpensive recipe for Chicken Alfredo Pizza. You'll love the taste and most importantly, you'll feel good about having something that is good for you too.
CHICKEN ALFREDO PIZZA
Serves 8
INGREDIENTS
- 3/4 pound BAKED and DICED boneless, skinless chicken breasts (thin sliced works best)
- Kosher salt and freshly ground black pepper
- 2 tablespoons "I Can't Believe It's Not Butter"
- 1 clove garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon all-purpose flour
- 1 cup FAT FREE half-and-half
- 1/4 cup KRAFT Reduced-Fat Grated Parmesan Cheese
- 1 package Pillsbury pizza dough
- 2 cups baby spinach, well washed and drained
- 1 cup grape tomatoes, halved
- 1 package KRAFT Fat Free shredded Mozzarella
- "I Can't Believe It's Not Butter" Olive Oil Spray, for the crust
DIRECTIONS
Preheat oven to 375 degrees.
Place pizza dough on a pizza stone or pan, spreading out the dough and working into a pie shape. Bake for 8 minutes, then remove from oven and set aside.
Melt the ICBINB in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color.
Whisk in the fat free half-and-half, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.
Ladle the sauce to cover the bottom of the pizza.
Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella.
Spray the edge of the crust with ICBINB olive oil and season with salt and pepper, to taste. Bake the pizza for 20 minutes or until crust is golden brown and cheese is thoroughly melted.
Remove from oven ... slice and serve.
RESULTS
NUTRITION FACTS: (Per serving; 1/8 of pizza)
BEFORE~ 348.8 calories / 19g fat / 25.7g carbohydrate / 18.8g protein / 1.1g fiber
AFTER~ 247.6 calories / 4.4g fat / 28.8g carbohydrate / 21.25g protein / 1.1g fiber
SAVES~ 101.2 calories and 14.6g fat
This was such a fun recipe to make! It may look fancy, but is simple enough to involve the little helpers in your house. Kimber was excited to top off the pizza with spinach, chicken, tomatoes and cheese; the perfect job for her!
The nutritional savings came in the cheese and cream substitutions. The original recipe calls for heavy cream, which we easily replaced with fat free half-and-half (a frequent Cookin' Lean substitution). The shredded mozzarella comes in a fat free variety, so that was another big saving piece. I am sometimes a little afraid that the fat free cheese won't melt as nicely, but KRAFT'S fat free Mozzarella did beautifully! If you really want to, you can try using a whole-wheat pizza crust or flat bread, but that all depends on your personal preferences. For this recipe, I felt the changes we were making were enough to where keeping a regular pizza crust would be just fine.
Overall, you are going to love the look and taste of this pizza! And in case you were wondering, it is even great the second day!!
Try it out and let me know what you think! We want to hear about how it turned out for you, as well as any healthy or creative modifications YOU may have made to this recipe.
ENJOY!!
The Editor-in-Chief of Reader's Digest and co-author of The Flat Belly Diet has released another book, The Digest Diet. This book is all about using groundbreaking science and collective wisdom to help people safely lose weight....quickly! I am all about the science behind it, but what matters most to me is, "How does the food taste?" Let's get real, people! You want to know the same thing too! So, naturally, I tested one of the best lookin' recipes in this cookbook and this is what I found. This "fat releasing" food is great! If you love this recipe for Shrimp Scampi with Cherry Tomatoes and Basil, then you will love the rest of the recipes in this book. Check out this recipe and then check out the Reader's Digest: The Digest Diet!
SHRIMP SCAMPI with CHERRY TOMATOES AND BASIL
Serves 4
INGREDIENTS:
- 2 cloves garlic, chopped
- 1/4 teaspoon red pepper flakes
- 1-1/2 tablespoon extra virgin olive oil
- 2 cups halved cherry tomatoes
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon black pepper
- 3 tablespoons chopped fresh basil
DIRECTIONS:
In a large skillet, cook the garlic and red pepper flakes in the oil over medium heat, stirring occasionally, until pale golden...about 1-2 minutes.
Add the tomatoes and cook, stirring occasionally, until they begin to soften, 3 minutes.
Pat the shrimp dry and sprinkle with the black pepper. Add the shrimp to the skillet and cook, turning the shrimp once, until just cooked through, about 4 minutes. Stir in the basil and serve.
RESULTS:
This dish is delicious and filling. My only criticism is that if you leave out the side of rice, if seems like this recipe amount may not be enough for two people. Other than that, the flavor is great and the recipe is great! It is definitely one of those recipes that is so good, it doesn't feel like you are on a diet! If this was an introductory dish to a diet, everyone would sign up! Looking for a diet or not, this book is a great resource for healthy and hearty recipes!!! The recipes are simple, delish and nutritious!! In addition to recipes, you will also find a workout plan and tips for adjusting to a "new" lifestyle. This is a resource you can't afford NOT to have!
NUTRITION FACTS (per serving):
143 calories / 6.5g fat / 5g carbohydrate / 16g protein / 1g fiber
FAT RELEASERS: Garlic, red pepper flakes, olive oil, tomatoes, shrimp, black pepper and basil.
To learn more about "Fat Releasers", The Digest Diet, the author (Liz Vaccariello) and recipes ....log into www.readersdigest.com/digestdiet
About the author....
She is the editor-in-chief content officer of Reader's Digest, which reaches more than 26 million readers. She is the coauthor of the # 1 New York Times bestseller FLAT BELLY DIET! and 400 CALORIE FIX. Vaccariello regularly appearso n national programs such as GOOD MORNING AMERICA and THE DOCTORS and has been featured on THE BIGGEST LOSER, TODAY, RACHAEL RAY and THE VIEW. Previously, she was the editor-in-chief of PREVENTION. She lives in New Jersey with her family.
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