Easy Peanut Dressing
PIN IT!Welcome to the best week ever in the history of all weeks…PEANUT BUTTER WEEK! I got this idea when I was under the weather (due to drinking, don’t feel bad for me) and it was one of the best I’ve had in a while.
Because really, who doesn’t love peanut butter? To kick off a week full of delicious PB goodness, I’m sharing one of my favorite dressing recipes, easy peanut dressing. I made this for the first time a few months ago and have been making it once a week or so ever since. It’s that good.
Most peanut sauces and dressings are made with coconut milk, which is why I’ve never made them before. A little known secret about my husband…he’s fatally allergic to coconut. Instead of risking poisoning him, I tried to find a recipe without this lethal ingredient. Surprisingly there aren’t a whole lot out there so I had to do a bit of experimenting. A lot of peanut butter was harmed in the production of those sauces, let me tell you. But after some fails and flops, I found one that worked. The flavors, the texture, the HOLY SHNIZAA WOWW factor was all there. And I’m pretty sure E never got to try the first batch since I ate it all. With no shame.
What makes this dressing so KILLA (said in a British accent) is how versatile it is. You can throw it on a salad, mix it into a chicken dish, use it as a marinade, drink it through a straw, spoon feed it to yourself, bathe in it…whatever your silly, slightly freaky heart desires. Plus, you can always make it thicker/lighter, depending on your preference. I love a slightly thick dressing but you can always add more water to make it supaa smooth.
Look at that pour! I did that all by myself WITHOUT a tripod or a remote. Just a whole lot of juggling and strage stares from the people across the street. But I won’t show you how much soy sauce I spilled all over myself, the floor and Oscar. Poor little mop needs another bath already.
Easy Peanut Dressing
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 1 cup. Recipe adapted from Cooking with Amy.
Prep time: >10 minutes
Ingredients:
- 1/3 peanut butter (I used low-fat)*
- 2 tablespoons low sodium soy sauce
- 1 1/2 teaspoons red pepper jelly*
- 1/2 teaspoon cayenne pepper
- 1/2 cup warm water*
- Pepper
- Juice from 1/2 lime
*Add additional peanut butter if you want it thicker.
*Sub in brown sugar if you don’t have this. Start with 1 teaspoon and add more for sweetness.
Directions:
- Place peanut butter, soy sauce, red pepper jelly cayenne pepper, pepper and lime juice in a food processor. Pulse on low until mixture is smooth. Gradually add water and pulse between additions. *If the dressing is too thick, add additional water.
- Serve immediately or chill in a sealed jar for up to 3 weeks.
Nutritional information per serving (2 tablespoons):
Calories: 101.75
Fat: 6.5 grams
Carbohydrates: 9 grams
Fiber: 2 grams
Protein: 4.25 grams
Weight Watchers Points: 3
Claire
Tags:easy lowfat dressing recipes, low fat thai food, peanut dressing recipes, peanut recipes
Brussel Sprouts Gratin & a Le Creuset Giveaway [closed]
I’m so glad that brussel sprouts are FINALLY getting their time in the spotlight. I feel like they’ve been the runner up in the veggie world for decades and now are finally getting their time to shine. Almost every pin I see these days has these sexy little sprouts front and center. Even though brussel sprouts are “so trendy right now” that’s not why I make them. I’ve loved these little cabbages since I was a wee little tot. Another wave of sad news for my family and sub zero temperatures had me craving a casserole and what better casserole than a brussel sprouts gratin?
A cozy little casserole filled with roasted brussel sprouts, a thick and creamy sauce and tons of crispy, crunchy homemade croutons. It’s everything I love in this world rolled up into one perfect dish.
This is one of those dishes that could win you a spot on a cooking show. I know, sounds uber cocky and know I don’t mean it that way. It’s just SO JAM PACKED with homey, comforting flavors, it’s hard not to melt from the insides when you’re eating it. In a purely figurative way of course, actual melting from the insides would be cause for concern and I’d highly recommend you stop eating and seek help from a medical doctor.
It’s simple, but so absolutely heart warming. When I eat it, I feel like Ego in Ratatouille when he takes that first bite of Remy’s ratatouille. His mind takes him back to his childhood, when after a rough day his mom gave him a giant bowl of cozy, warm ratatouille and he instantly smiles. That is what happens when you take a bite of this brussel sprouts gratin. You’re immediately transplanted back to age 12, after you’ve had a rough day with some mean bullies who called you thunder thighs. You come in the door, face wet with tears and plop down at the kitchen table. Your mom, who somehow knows everything, gives you a big bowl of your favorite dish and kisses your forehead. Then, like magic, everything is fine. Food truly is magical though, isn’t it?
To help you all remember and recreate those moments of your childhood with your mom’s famous casserole, Le Creuset and I are giving ONE LUCKY reader a set of those beautiful Le Creuset mini oval cocottes you see housing my brussel sprouts gratin. That’s right, you’ll win 4 of those, in one of the 7 gorgeous colors they have available. To enter, skip below past the recipe and fill out the steps!
Brussel Sprouts Gratin
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves 2. Recipe adapted from Eating Well.
Prep time: 10 minutes
Cook time: About 30 minutes
Ingredients:
- About 2 1/2 cups of brussel sprouts, halved
- 1 tablespoons extra virgin olive oil
- 1/4 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon flour
- Dash of salt
- Pepper
- About 1/3 cup low-fat milk
- 1/2 cup Parmesan cheese
- Homemade croutons or bread crumbs
Directions:
- Preheat oven to 425 degrees F. Place brussel sprouts on a baking sheet and sprinkle with 1/2 tablespoon olive oil and salt and pepper. Roast for about 15 – 22 minutes, or until golden brown and soft to the touch. Remove from heat.
- Meanwhile, make sauce by heating the remaining olive oil in a skillet. Add onions and cook until soft and translucent about 3 minutes. Add flour, salt and pepper and heat another minute. Add the milk and bring mixture to a boil. Reduce heat to low and cook until mixture is thick, about 3 more minutes. Remove from heat and stir in cheese.
- Lightly crease two Le Creuset mini oval cocottes with oil. Layer 1/2 of the brussel sprouts on the bottom. Top the sprouts with the sauce. Top the sauce with the rest of the brussel sprouts. Sprinkle the tops of the brussel sprouts with breadcrumbs or croutons and additional parmesan cheese.
- Turn oven on to broil. Broil brussel sprouts for about 3 – 5 minutes, or until sauce is bubbly and top is golden.
Nutritional information per serving:
Calories: 300
Fat: 12 grams
Carbohydrates: 25 grams
Fiber: 6 grams
Protein: 14.5 grams
Weight Watchers Points: 7
NOW, for the giveaway! Simply enter the prompts below for your chance to win 4 fabulous Le Creuset oval cocottes! Giveaway ends on Friday, March 1st at midnight and is only open to US Residents. GOOD LUCK! *NOTE. You have 48 hours to claim a prize. If you do not respond to the email you receive, you will forfeit the winnings for a new winner.
Claire
Tags:brussel sprouts, brussel sprouts recipes, healthy recipes, low fat recipes
Pistachio Pudding Chocolate Chip Cookies
I have a meeting with a tax professional today. So to prep, I made (and ate) about 10,000 of these pistachio pudding chocolate chip cookies.
You can tell how anxious I am because you’ll see that these have a double dose of chocolate. Each soft, chewy cookie is topped with a salted, milk chocolate glaze.
Because when you’re about to meet with someone who is going to tell you how much you owe Uncle Sam after not paying taxes for a year, a few chocolate chips inside a cookie are not enough. TRUST ME. I’ve been saving but I’m still fairly certain I’m going to need to pay double what I have, sign over the deed to our house, donate all of my blood and give away my first unborn child. So if I disappear without a trace, know that I didn’t fall prey to foul play and instead ran away to Mexico to hide with all the other tax evaders and white collar criminals.
HA! I’m kidding IRS. I’m not that brave. Plus, could you really imagine me hiding away? My bright red hair and loud, boisterous personality? They’d find me in a second. Plus, I’m addicted to instagram. I’m not giving that up. All in all, I’m 98% sure I’m blowing this all up in my head and the actual total due won’t be that big of a shock. I just have a bit of a flair for the dramatic and my mind is always thinking worst case scenarios.
Oh and for those of you who are freelancers and know that the total sum includes a blood oath and my first born, just do me a little favor. DON’T TELL ME. Just nod and smile while you read my ignorant words, mmk? In the mean time, I’ll be stuffing my face with all the cookies while surfing the web for prime real estate in Mexico 😉
Pistachio Pudding Chocolate Chip Cookies
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields about 22 medium – large cookies. Recipe adapted from Creations by Kara.
Prep time: >10 minutes
Cook time: 8 – 12 minutes
Ingredients:
- 1/3 cup unsalted butter, soft
- 2/3 cup unsweetened applesauce
- 2/3 cup brown sugar
- 1 3 ounce box pistachio pudding mix (sub in 3 fat-free, sugar-free boxes if you’d like)
- 1 teaspoon vanilla
- 2 eggs
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 1/4 cup milk chocolate chips
- Salt
Directions:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, cream the butter, applesauce, sugar and pudding mix together until fully mixed. Stir in vanilla and eggs with a wooden spoon. Gradually add flour and baking soda until a thick dough forms. Add about 1 cup of chocolate chips and stir to combine.
- Place about one tablespoon size scoops of dough on the cookie sheet, about an inch apart. Bake for 8 – 12 minutes, or until bottoms are golden brown (cooking time varies based on your oven).
- Remove from the pan and let cool on a wire cooling rack. Once cooled, heat the remaining 1/4 cup chocolate chips in a saucepan over medium-low heat until melted. Then, drizzle on the cookies and garnish with sea salt.
Nutritional information per cookie:
Calories: 152
Fat: 6.25 grams
Carbohydrates: 23.2 grams
Fiber: 1 grams
Protein: 2.8 grams
Weight Watchers Points: 4
My #TopChef Finale Pick
Can you believe it’s Top Chef finale time? Ohmygoshhh I can not. First of all, that means it’s almost March and I just can’t…Wasn’t it just Christmas? Time? Is that you? SLOW DOWN PALEEZ. I may not be stoked with how fast time is flying by, but I’m really psyched for part 1 of the Top Chef finale! The second finale is on February 27 @ 10/9 c on Bravo so don’t miss it!
So, what do y’all think of the two finalists, Brooke and Sheldon? If I had to pick one of them, I’d pick Brooke, for a few reasons.
To begin with, she’s a better chef. Despite being on top of almost every single challenge, her food just seems more balanced. (Not to mention, she never screwed up tempura, TWICE). A few of my favorite dishes of hers include:
[Image via Bravo]
- Last week’s braised chicken and quail. I’m ADDICTED to braised chicken and it honestly looked so rich and flavorful. The meat just looked fall off the bone tender and I was literally salivating watching the episode.
[Image via Bravo]
- Her sockeye salmon with the seafood broth on the episode two weeks ago. The sauce looked SO full of flavor and I’m utterly addicted to sourdough bread. As in, I could eat a loaf of it every single day without avail. That paired with perfectly cooked salmon is like heaven in my book.
So, I like Brooke, but guess what? I don’t think she should WIN the show overall. I know, I just threw you for a loop. Between her and Sheldon? Yes, she’s the clear winner. But between her and Kristin, the person I’m SURE is coming back from Last Chance Kitchen, Kristin should win.
I know I said I didn’t love Kristin before, but she’s an amazing chef. I think she’s got more talent than Brooke and should win. My favorite dish of the entire season was made by Kristin. Can you guess what it is?
[Image via Reality Nation]
- Her poached chicken breast with miso and herbs. When you poach a chicken breast, it comes out SO moist. I’ve tried, and failed, twice so I’m in awe of anyone who can do that. Plus, the sauce looked good enough to drink. I’m also a simple girl who just loves comfort food, so this really spoke to me.
Including my favorite dish, Kristin also has my FAVORITE quote from the entire season, which was said during restaurant wars.
“I’d rather have a dishwasher cooking than Josie.”
And at that point she really won my heart. Because as you can read in this post, I DESPISE JOSIE. So anyway, enough about me, who do you guys think should wine? And why? Share your thoughts with me in the comment section!
Content and/or other value provided by our partner, Bravo.
Low-fat Parmesan & Rosemary Mashed Potatoes
There are a few recipes in my little arsenal that I’m always trying to perfect. These are the recipes I’ll make at least once a month, each time adding a little more of this and a little less of that, all trying to make THE BEST version of it. And most of the time, the recipes come out delicious, but not better than before. However, that was before these low-fat Parmesan & rosemary mashed potatoes were born. These? They beat out my most beloved low-fat potato recipe and now reign as the very best.
Mashed potatoes are one of the easiest dishes to make, but probably one of the hardest to lighten up. As much as I love Smart Balance, it’s not a proper substitute for butter. And chicken broth is fine, but it just doesn’t have the flavor that heavy whipping cream does. I’ve tried so many different versions of skinny mashed potatoes, and although some have succeeded, like these kale ones, some have failed. Let’s just say soy milk does NOT belong in a bed of mashed pot-tates.
It’s hard to get the creaminess you crave in a mashed potato WITHOUT butter, but as we all know from being adults, butter adds fat. So, how do you add creaminess without adding a ton of fat? And THAT, my friends, is when it hit me. CHOBANI! It’s saved the day in so many of my other recipes, so why not try it in mashed potatoes? Now, this may not be a new revelation to you, but CHOMG. It’s completely changed my life.
Now, you can’t completely omit butter from these, otherwise they just won’t taste good. But 2 tablespoons instead of the normal stick or two ain’t bad. Plus, for even more creaminess, I added just a few tablespoons of non-fat cream cheese. And, as you can tell, I’m a skin-on type of girl. No matter what kind of potato I use. I don’t know why, I think it adds some character to my tots. They’ve got some rough patches and you know what? I can dig that. I’m not perfect so why should my potatoes be?
If you’re still slowly recovering from the devastation Downton Abbey finale, these will instantly sop up your tears and sadness. Nothing cures a broken heart quite like mashed potatoes, am I right?
Low-fat Parmesan & Rosemary Mashed Potatoes
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 6.
Prep time: 10 minutes
Cook time: About 15 minutes
Ingredients:
- 2 pounds (about 6 medium-large) Russet potatoes
- Salt
- 2 tablespoons unsalted butter
- 3 tablespoons fat-free cream cheese
- 1/3 cup skim milk
- 2/3 cup plain Chobani yogurt (I used 2%, you can use nonfat)
- 1/3 cup Parmesan cheese
- 2 – 4 tablespoons chopped rosemary
- Salt and pepper to taste
Directions:
- Bring a large pot of water to a rapid boil. Cut the potatoes into quarters and add to the water. Add some salt so they don’t stick to the bottom. Boil potatoes until soft (a fork should pierce right through), or about 8 minutes. Rinse in a colander and place immediately back into the same pot.
- Add butter, cream cheese, milk and yogurt. Beat with an electric mixer until creamy. Add salt and pepper to taste. Stir in rosemary (start with two tablespoons and add more to taste) and parmesan cheese.
- Serve immediately.
Nutritional information per serving (about 2/3 cup):
Calories: 260
Fat: 5.5 grams
Carbohydrates: 41 grams
Fiber: 2.5 grams
Protein: 9.5 grams
Weight Watchers Points: 6
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Claire
Tags:healthy recipes, low fat mashed potatoes, low fat recipes, mashed potato recipes
