Cathy's Kitchen

LOW CALORIE VEGETARIAN PASTA WITH SPECIAL ORGANIC SAUCE

INGREDIENTS:

-Sunflower seeds

-Walnuts

- Raw almonds

-Pumpkin seeds

-Kale or Spinach (lots of it)

-Avocado (optional)

-1 box  of Whole grain penne or rotini pasta

-Bell peppers

-Cauliflower

-Carrots

-Onions (small)

* I didn't measure any of the ingredients I put in this since everything was given to us by a family friend.*

DIRECTIONS:

1. Blend all the nuts/seeds together, add lots of water, then add kale/avocado last. 

2. Steam the penne/rotini pasta

3. Cook all the veggies like a stirfry. Add salt.

4. Pour sauce into pasta, then add the veggies on top.

LOW-SODIUM AND LOW FAT BLACK BEAN CHICKEN TORTILLA SOUP

INGREDIENTS:

1 tablespoon olive oil (I used coconut oil instead)

4 garlic cloves, minced

1 teaspoon chili powder

2 cans (14 1/2 ounces each) diced tomatoes in juice

1 can (15 ounces each) black beans, rinsed and drained

1 can (14 1/2 ounces) reduced-sodium chicken broth

1 can of corn kernels

Salt 

1 cup crushed organic tortilla chips (I used the blue corn organic tortilla chips

Some lime or lemon (optional)

1 can of chick peas (optional)

1-2 cups of frozen broccoli

1 cup of chopped onions

SKINNY STRAWBERRY COCONUT CHEESECAKE

INGREDIENTS:

- Cooking Spray

- 1 cup graham cracker crumbs

- 2 tbsp of vegetable oil spread

- 8 oz package of light cream cheese, softened

- 1/4 cup of no-calorie sweetener

- 6 oz light or fat-free vanilla yogurt (you can use greek yogurt if you like)

- 2 large egg whites

- 1 fresh lemon or lime

- 1/2 tsp vanilla extract

- 1 tbsp all purpose flour

- 1/4 cup strawberry jam 

- 2 to 3 tbsp of sweetened coconut flakes

DIRECTIONS:

- Heat oven to 350 degrees. Coat an 8 inch square baking pan with non-stick spray.

- Mix together graham cracker crumbs and vegetable oil spread until evenly moistened. Press evenly into bottom of prepared pan.

- Gently beat cream cheese, no calorie sweetener, vanilla extract until smooth using an electric mixer. Do not over beat. Pour over graham cracker crust. 

- Stir jam until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create a marble effect. 

- Bake 25 to 30 mins. Sprinkle coconut flakes on top of filling. Let it cool for about 10 minutes at room temperature. Chill for a few hours in fridge.

LOW SODIUM/LOW FAT BUTTERNUT SQUASH SOUP

INGREDIENTS:

- 1 tbsp olive oil

- 1 cup chopped onion

- 1/4 tsp cinnamon

- 1/4 tsp nutmeg

- 5 cups of cubed butternut squash

- 2 cups of shredded carrots

- 1 tbsp of vegetable oil spread

- 3 cups of low sodium chicken broth

- some cilantro for garnishing

DIRECTIONS:

- Heat olive oil in large pan. Saute onion. Add cinnamon, vegetable oil spread, and nutmeg. Saute some more. Add the broth, squash, and carrots. Boil until soft.

- Blend all ingredients together 

- Garnish with cilantro

LOW CALORIE MINI COCONUT MACAROONS

INGREDIENTS:

- 1 1/3 cups coconut flakes

- 2 tbsp of no calorie sweetener

- 3 tbsp of all-purpose flour

- 1/4 tsp salt

- 2 egg whites

- 1/2 tsp vanilla extract

DIRECTIONS:

In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.

Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen

LOW FAT STRAWBERRY OATMEAL BARS

INGREDIENTS:

- 1 1/4 cups of all-purpose flour

- 1 1/4 cups old-fashioned oats

- 1/2 cup brown sugar

- 1/2 tsp baking powder

- 1/4 tsp salt

- 2/3 cup of Reduced Fat vegetable oil spread

- 2 tsp of vanilla extract

- 1 cup of strawberry preserves

DIRECTIONS:

In a bowl, combine dry ingredients. Add butter and vanilla; stir until crumbly. Set aside 1 cup. Press remaining crumb mixture evenly into an ungreased 13-in. x 9-in. baking pan. Spread preserves over crust. Combine coconut and reserved crumb mixture; sprinkle over preserves.

LOW FAT CHOCOLATE CHIP OATMEAL COOKIES

INGREDIENTS:

1/2 cup no calorie sweetener

1/2 cup brown sugar

2 tbsp butter, melted

1 egg white

2 tbsp apple sauce

1 tsp vanilla extract

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1/4 tsp baking soda

1/8 tsp salt

1 tsp ground cinnamon

3/4 cup of old fashioned oats

1/2 cup semi-sweet mini chocolate chips                                                                                                                                                                         DIRECTIONS: 

Preheat oven to 350°.  Line two cookie sheets with non-stick silicone baking liners or lightly spray cookie sheets with cooking spray.  In a large bowl, combine the flour, baking soda, old fashioned oats,and salt and stir to blend. In another bowl, whisk the sugars, ground cinnamon, butter, egg white, applesauce and vanilla together until light and fluffy.    

 Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Add in semi-sweet mini chocolate chips

Drop by level spoonfuls about 1 inch apart onto baking sheets

Turkey and Veggie Alfredo Pasta with Sundried Tomatos

INGREDIENTS:

2 cups or more of Whole Wheat Spaghetti Noodles

2 cups of frozen broccoli 

1 cup of peas and carrots

1 cup of Steamers roasted potatoes and green beans

1/2 cup of Betrolli mushroom alfredo sauce

1/4 cup of sundried tomatos

2 tsp of olive oil

1 tsp of oregano leaves

1 tsp of onion powder

1/2 tsp of salt

1 tbsp of parmesan cheese

3 pieces of honey roasted turkey breast ham

DIRECTIONS:

1. Boil whole wheat spaghetti until fully cooked

2. Drain spaghetti with a food drainer

3. Cook frozen broccoli, steamers green beans/potatoes, peas and carrots, sundried tomatos together. 

4. Add the spaghetti noodles with the vegetables and then add 1/2 cup of mushroom alfredo sauce. Mix well.

5. Add onion powder, oregano leaves, and salt

6. When everything is cooked, cut the 3 pieces of turkey breast ham into small pieces, apply to the top of spaghetti

BAKED SEASONED POTATO CHIPS

INGREDIENTS:

2 russet potatos

1/2 tsp of onion powder

1/2 tsp of garlic powder

1 tsp of rosemary (I used oregano leaves on mine)

Black ground pepper

2 tsp olive oil

Extra olive oil

DIRECTIONS:

1. Cut out all potato skins

2. Slice potatoes into round shapes

3. Mix onion powder, garlic powder, rosemary, and olive oil together

4. Brush seasoning mixture onto each potato slice

5. Sprinkle black pepper onto each potato slice

6. Bake for 25-30 minutes at 350 degrees

LOW FAT DEVILED EGGS RECIPE

INGREDIENTS

6 or 1 dozen of eggs

1/4 Cup Light Mayo or Mayo with Olive oil

1 tsp white vinegar

1 tsp of yellow or honey mustard

1/4 tsp salt

1/4 tsp black pepper

Paprika or Chili powder 

DIRECTIONS:

1. Boil the eggs for about 15 minutes

2. Crack egg shells and peel them off

3. Take out egg yolk with a spoon

4. Mash egg yolks into fine crumble using a fork

6. Add mayo, vinegar, mustard, salt, pepper, and mix well.

7. Scoop  the mixture into each egg white

8. Sprinkle with paprika or chili powder on top of the eggs

9. Cover the eggs with aluminium foil and refrigerate for 30 minutes

SUNDRIED TOMATO PASTA WITH TUNA AND TOMATO SAUCE

INGREDIENTS:

2 cups of chopped tomatos

2 cups of tomato sauce

1 cup of sliced mushrooms

1 cup of frozen broccoli

3-4 cups of whole grain penne pasta (depending on the size of your lasagna pan)

2/3 cup of sundried tomatos

1/4 cup of part-skim ricotta cheese (try to buy the fat free one if you can find it.) 

1 can of albacore white tuna

1 tsp of salt

1 tsp of onion powder 

1 tsp of oregano leaves

1/4 cup of parmesan cheese

1 tbsp of olive oil

DIRECTIONS

1. Pre-heat oven at 350

2. Boil penne pasta noodles, Drain the noodles after its cooked. 

3. Put 2 cups of chopped tomatos, 1 cup of sliced mushrooms, 1 cup of frozen broccoli, and 2/3 cups of sundried tomatos, 1/4 cup of ricotta cheese, 1 can of tuna in a lasagna pan and mix them all together. 

4. Add 1 tsp of salt, 1 tbsp of olive oil, 1 tsp of onion powder, 1 tsp of oregano leaves, and 1/4 cup of parmesan cheese on top. 

5. Put the pasta in the oven

6. Bake it for 20-25 minutes

7. Let it cool and enjoy!

PEANUT BUTTER BANANA PUMPKIN SPICE OATMEAL COOKIES

Happy Friday everyone!

Today, I followed the same Peanut butter banana oatmeal cookie recipe I did a few days ago but I added a few ingredients to make it a little different. 

I made some Peanut Butter Banana Pumpkin Spice Oatmeal cookies today! It was delicious. However, with this recipe..you won't taste the peanut butter as much as the last recipe I did since there's added ingredients. 

INGREDIENTS:

1 Cup mashed bananas or 2 bananas 

1/3 Cup reduced fat peanut butter (creamy or chunky)

1/2 Cup unsweetened applesauce

1 Tsp vanilla extract

1/4 Tsp salt

1 Tsp cinnamon

1 1/2 cups old fashioned oats

1/2 cup of almond or soymilk

1/4 cup of pumpkin puree

1 Tsp ground nutmeg

1 Tsp pumpkin pie spice

2 Tbsp of no-calorie sweetener

1 small bottle of multi-color spinkles

1 can of non-stick baking spray

DIRECTIONS: 

1. Preheat oven to 350 degrees

2. Cut 2 bananas into small pieces, put them in the blender and add 1/2 cup of soy or almond milk. Blend them together. 

3. Put the banana mix into a mixing bowl. Add 1/3 cup of peanut butter, 1/2 cup of applesauce, 1 tsp of vanilla extract, 1/4 tsp of salt, 1 tsp of ground cinnamon, 1 1/2 cups of oats, 1/4 cup of pumpkin puree, 1 tsp of nutmeg, 2 tbsp of sweetener, and 1 tsp of pumpkin pie spice. Mix them all together until ingredients are throughly mixed. 

4. Spray the cookie sheet with non-stick baking spray. 

5. Use a scooper to scoop the batter mix onto cookie sheet, shape the cookies until they are round. Repeat this step until their is no batter left. 

6. Sprinkle some multi-color sprinkles on top of each cookie

7. Put cookie sheet into oven and bake for 15 minutes. Rotate the pan if necessary

8. Let it cool for about 5-10 minutes

PEANUT BUTTER BANANA OATMEAL COOKIES! 

 This recipe has no flour, eggs, or butter! Isn't that awesome?!

INGREDIENTS:

1 cup mashed bananas or 2 ripe bananas 1/3 cup peanut butter (natural if you have it) 1/2 cup unsweetened applesauce 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon cinnamon 1 1/2 cups old fashioned oats 1/2 cup shredded coconut

(I didn't add coconut because I did not have any at home. I also blended the banana with a less than 1/2 cup of soymilk and added 1 tbsp of no calorie sweetener)

DIRECTIONS: 

1. Preheat oven to 350. 2. Mash bananas with a fork and mix in peanut butter, apple sauce, vanilla, salt, and cinnamon. 3.Stir in oats and coconut. 4.Drop by tablespoon onto a non stick cookie sheet (lined with parchment paper or sprayed with non-stick spray). I use a small cookie scooper. 5. Flatten a bit to shape the cookie (they don't rise or spread at all when baking). 6. Bake for 12-15 minutes, rotating the pan halfway through. 7. Let it cool.

I absolutely love this recipe and they taste so good..even without all the butter, flour, and eggs! Perfect for breakfast or as a light snack :]

SPINACH AND MUSHROOM TOFU LASAGNA

Hi everyone! Welcome to my tumblr account! 

I will be sharing you guys of how I made this super delicious and healthy vegetarian lasagna! 

So, I found the recipe on About.com and decided to give it a try!

I didn't want to make the traditional lasagna because it is loaded with cheese. Cheese makes it unhealthy and high in calories and saturated fat.

INGREDIENTS:

1/2 pound lasagna noodles

2 10-ounce packages frozen chopped spinach, thawed

1 pound soft tofu

1 pound firm tofu

1 tbsp sugar

1/4 cup soy milk

1/2 tsp garlic powder

2 tbsp lemon juice

3 tbsp minced fresh basil

2 tsp salt

1 32-ounce jar of tomato sauce

DIRECTIONS:

Preparation:

Prepare the lasagna noodles according to package directions. Drain carefully and set aside on a towel.

Pre-heat oven to 350 degrees.

Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth.

Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu and half the spinach. Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach. End with the remaining noodles covered by the remaining tomato sauce.

Bake for 25 to 30 minutes, or until tomato sauce bubbles.

- I didn't have lemon juice or basil. So I didn't add any lemon juice and used oregano leaves instead of basil. I also added mushrooms because I wanted more veggies in my lasagna and also some permansan and light mozzerella cheese but that's because I love cheese on my pastas! It is up to you if you like to add cheese or not. It definitely tastes better in my opinion.