Dinner at the Porterfields
Saturday morning I sent my sister a message to ask her if I can make dinner for her and her family. She was happy to say YES!!! I enjoy cooking for people and I enjoy trying new things. I got this awesome recipe from Kelly at No Thanks to Cake. I also made some dessert for them too and Grilled Caramelized Pineapple on top of ICE CREAM, so delicious.
Grilled Lime Chicken with Avocado-Corn Salsa with some grilled asparagus.
3 ½ Tbsp. fresh lime juice (from 3 limes)
4 Tbsp. chopped cilantro
½ tsp. salt
¼ tsp pepper
4 (6 oz) chicken breast halves
1 1/2 cup corn
1 (8 oz) ripe avocado, peeled & diced
Combine the 2 Tbsp lime juice, 2 Tbsp of cilantro, 1/4 tsp of salt, and 1/8 tsp of pepper add to a ziplock bag and then add the chicken. Place the bag or you can use a bowl into the refrigerator for about 20 minutes. If you use a ziplock bag make sure you get all the air out.
To make the salsa combine the corn and the avocado with the remaining 1 1/2 Tbsp of lime juice and 2 Tbsp of cilantro, 1/4 tsp salt, and 1/8 tsp of pepper into a bowl. You can use corn in the can or fresh corn. I used Green Giant canned corn. I placed the salsa in the refrigerator until the chicken was cooked.
After 20 minutes take the chicken out on the grill and cook 10 to 12 minutes. Once the chicken is finished place 1/4 cup of salsa on each chicken breast and Enjoy.
268 Calories for one Chicken Breast with 1/4 cup of Salsa.
Grilled Pineapple on Vanilla Ice Cream:
Grab a bowl and add the following and mix well
1/4 Cup of Brown Sugar
1/4 cup of butter melted
1/2 tsp of cinnamon
1/2 tsp of vanilla extract
1 Tbsp of Honey
Dice the pineapple and place them in another bowl. Pour the batter all over the pineapples and place in the refrigerator for about 30 minutes. Place the caramelized pineapples on aluminium foil and grill for about 10 to 15 minutes. Then place the yummy pineapples on some ice cream.
Dark Chocolate Guinness Cake
I made this cake this past Thursday for my boss, it was his birthday on Friday. He really enjoyed it and so did my coworkers.
For the cake:
1 1/4 cups all purpose flour
3/4 cup brown sugar
2 Tbsp sweetener (I used Stevia)
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp of sea salt
1 Tbsp butter, softened
3 Tbsp unsweetened applesauce
2 egg whites
1 large egg
1 1/2 tsp vanilla extract
3/4 cup Guinness
2 Tbsp dark chocolate chips
For the icing:
1/2 cup unsweetened chocolate chips
2 Tbsp Guinness
1 Tbsp butter
Optional: 1 Tbsp powdered sugar
Per Serving (1/8 slice):
Cheesecake Stuffed Strawberries
I made this for mom on Sunday and she loved it, so I will be making these again. I really enjoy cooking and making yummy, but healthy food.
12 fresh strawberries
1/8 tsp of vanilla extract
4 Tbsp of fat-free cream cheese, softened
3 tsp Stevia (or any zero calorie sweetener) to taste
1 low fat graham cracker crushed into crumbs
Cut the tops off the strawberries and with a sharp knife cut an X – do not cut through the strawberry. Gently remove a little strawberry from the center.
In a small bowl mix – cream cheese, Stevia, and vanilla.
Place mixture into a pastry bag or a plastic bag with the tip cut off and pipe in the filling.
Roll top of strawberries in graham cracker crumbs.
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This was fun making! Make sure you have some milk on hand before you take a bite, this cookies taste just like regular chocolate chip cookies. I got the recipe from Pinterest, the site is http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html.
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel1
2 teaspoons vanilla extract
½ cup + 2 tablespoons (165 grams) natural peanut butter or almond butter – room temperature ( I used Almond Butter)
¼ cup (80 grams) honey
1 teaspoon baking powder3
a pinch of salt if your peanut butter doesn’t have salt in it
½ cup (90 grams) chocolate chips or you can use vegan and dairy free chocolate chips
Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1½” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
This recipe was adapted from my Pinterest Board under Healthy Desserts.
1 box (15.25 oz) White Cake Mix
1 container (6 oz) non-fat Greek yogurt, plain
1 cup orange juice
freshly grated orange zest, optional
powdered sugar, optional
Mix the first three ingredients together and bake for 30-33 minutes, heat the oven 350. You can find the recipe at http://www.betterrecipes.com/blogs/daily-dish/2012/08/28/three-ingredient-low-fat-creamsicle-cake. I’m sorry about the long link, still learning the whole blogging thing. I added low fat whip cream.
1/4 Cup of egg substitute
2 tablespoon 1% low-fat milk
1 teaspoon vanilla extract
4 slices of cinnamon-raisin swirl bread
1/4 cup of fat-free sweetened condensed milk
1 tablespoon bourbon
Combine first 3 ingredients in a shallow dish
Place large nonstick skillet over medium heat. Coat the skillet with cooking spray and place the slices of bread in the milk mixture. Coat each side quickly and place in the skillet and cook for 3 minutes on each side.
Cut bread into 1-inch cubes, divide cubes evenly among 4 dishes.
Combine sweetened and the bourbon stir well. Drizzle the sauce evenly over the bread cubes.
Nutrition: ( serving size: 1 bread slice and about 4 tablespoons of sauce)