Healthified Turtle Ice Cream Cake

I know how it is, you are working so hard to eat healthy and stay away from those sweets. But it is summer time and sometimes you just need some ice cream! This is a super tasty recipe that everyone will enjoy. No one will guess that it is lower in fat and calories and you will be able to enjoy a nice slice of it. Perfect after a summer bbq! Just don't forget to plan ahead and make this the night before, it needs time to freeze!

Healthified Turtle Ice Cream Cake
Prep Time: 30 minutes
Total Time: 11 hours
Servings: 12

10 chocolate wafer cookies, finely crushed (1/2 cup)
1 T coconut oil or butter or other substitute, melted
3 cups reduced fat chocolate ice cream, softened
1/2 cup fat-free hot fudge topping
2/3 cup chopped pecans
3 cups reduced fat vanilla ice cream, softened
1/4 cup fat-free caramel topping

In a small bowl, mix wafer crumbs and melted coconut oil/butter until crumbly. Press into the bottom of an ungreased, 9 inch, springform pan. Freeze 30 minutes.

Drop chocolate ice cream by small spoonfuls over crust and carefully spread until smooth. Freeze for 1 hour or until firm.

Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.

Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Cover and freeze at least hours or over night.

To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate and drizzle each with 1 teaspoon of dessert topping. Store remaining ice cream cake covered in freezer.

Chicken Chili from The Titanium Chef

Can you believe it is 2012?  I sure can't!  With the new year comes the opportunity to make some changes in the way that we eat.  So to start things off right here is a recipe for a warm and hearty chili that is full of flavor and is good for you!

Chicken Chili
Makes 2 servings
Prep 25 minutes
Cooks 5-6 hours on low or 2 1/2-3 hours on high

8 ounces boneless skinless chicken breast cut into 1 inch pieces
1 15 ounce can White Beans, Great Northern Beans or Canellini Beans
1 1/4 cups reduced sodium chicken stock
1/4 cup chopped onion
1/3 cup chopped green sweet pepper
1/2 of a jalapeno finely chopped
1/4 tsp cumin
1/4 tsp dried oregano, crushed
1/8 tsp ground white pepper
1 clove garlic, minced
2 T chopped tomato (optional)
2 T sliced green onion (optional)
2 T shredded Monterrey Jack cheese (optional)

In a medium skillet brown chicken.  In a 1 1/2 quart slow cooker combine chicken, drained beans, broth, onion, sweet pepper, jalapeno, cumin, oregano, white pepper and garlic.  Cook on high setting for 5-6 hours or on low setting for 2 1/2-3 hours.  If desired when done, sprinkle each serving with tomatoes, green onion and cheese. 

Per serving:  275 Calories, 2g Fat

Light Loaded Potato Soup from the Titanium Chef

Baked potato soup is delicious but with all the cream, butter and sour cream it isn't exactly healthy for you.  This recipe is adapted from "Cooking Light".  Give it a try, its very easy to throw together and is just as delicious as its fattier counterpart. 

Light Loaded Potato Soup

Makes 4 servings (about 1 1/4 cup each)

4 (6-ounce) red potatoes
2 tdp olive oil
1/2 cup chopped onion
1 1/4 cups fat free, lower sodium chicken broth
3 T flour
2 cups low fat milk, divided
1/4 cup reduced fat sour cream
1/2 tsp salt
1/4 tsp black pepper
3 bacon slices, halved
1/3 cup shredded cheese
4 tsp thinly sliced green onions

Scrub and dry potatoes, prick them all over with a fork.  Place potatoes on a plate and microwave them on high, about 13 mintues.  Potatoes should be tender.  Cut them in half, set aside.

While the potatoes are cooking, heat the oil in a sauce pan over medium high heat.  Add onion, and saute for 3 minutes.  Add broth.

In a small bowl, combine flour and 1/2 cup milk.  Add the mixture to the pan wit 1 1/2 cups milk.  Bring to  a boil, stirring frequently.  Cook for 1 minutes.

Remove pan from the heat.  Stir in sour cream, salt and pepper.  Set aside.

Place a paper towel on a microwave safe plate.  Arrange bacon halves on paper towel, cover them with a second paper towel.  Microwave on high for 4 minutes.  Crumble bacon.  Set aside. 

Scoop the potato pulp out of the skins, and mash the pulp into the soup.  Discard skins.

Garnish each serving of soup with cheese, green onions and crumbled bacon.  Serve immediately.

Pumpkin Pie Bites from The Titanium Chef

I love baking during this time of the year because I can use pumpkin!  I know I could bake with it all year long but there is just something about chilly weather that makes baking with pumpkin perfect.  Try this delicious recipe from The Biggest Loser's chef Devin Alexander.  It contains healthy fruits, whole grains and natural sweeteners.  And another great bonus is that pumpkins are loaded with the cancer-fighting antioxidant beta carotene.  What could be better than that, a delicious dessert that will also help prevent cancer?!?  Try it out, you won't be disappointed!

Pumpkin Pie Bites
Serves 32

Butter-flavored cooking spray
3/4 cup whole-grain, crunchy, low-sugar cereal (like Kashi's Whole-Grain Nuggets)
2 T maple syrup
1/4 tsp ground cinnamon
8 egg whites
1 15-oz (1 3/4 cups) solid pumpkin puree
3/4 cup agave nectar
2 T whole-wheat pastry Flour
2 1/2 tsp pure vanilla extract
1 1/4 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp salt

Heat the oven to 350 degrees.  Coat and 11X7 glass or ceramic baking dish with cooking spray. 

Finely grind cereal in food processer.  Transfer to a small mixing bowl and stir in syrup and cinnamon.  Spoon into baking dish; spread evenly across bottom.  Bake for 7-9 minutes, or until lightly browned.

Meanwhile, in a large mixing bowl, lightly beat egg whites until they bubble very slightly.  Fold in pumpkin, agave nectar and flour until well-combined.  Stir in vanilla, pie spice, baking powder and salt and continue mixing until well combined.  Pour into baked crust, spreading in an even layer.  Bake 40-45 minutes, until a toothpick inserted in center comes out almost clean.  Cool on wire rack.

Cut 32 pumpkin "bites" (3 cuts along the width, 7 cups along the length).  Top each bit with 1 tsp whipped topping, if desired.

Nutrition per "bite": 94 calories; trace fat; trace saturated fat; 0mg cholesterol; 102mg sodium; 21g carbohydrates; 15g sugar; 2g fiber; 3g protein.

Agave nectar-made from the Mexican agave plant-is available at most supermarkets, but make sure to buy a brand that doesn't contain added high-fructose corn syrup.  If you have a local Sam's Club or Costco they have by far the best deals on agave. 

Low Fat Pumpkin Pancakes from the Titanium Chef

I can't get enough pumpkin right now, it has been going in bread, cookies, muffins, oatmeal, granola and now these tasty pancakes!  There is just the right amount of pumpkin in these, they are good with a chopped apple or a handful or raisins or chopped cranberries thrown in.  Enjoy them with warm maple syrup.

Pumpkin Pancakes

1 cup flour
1/4 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 large egg, lightly beaten
1 T canola oil
1 cup nonfat milk
1/3 cup pure pumpkin

Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl.  Combine egg, oil, milk and pumpkin in a small bowl.  Stir pumpkin mitxture into dry ingredients just until moistened, don't over stir!  There will be small lumps and that is exactly how its supposed to be.  Let batter sit for five minutes.

For each pancake, scoop 1/4 cup batter on a hot griddle or nonstick skilled sprayed with cooking spray.  Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes.  Cook for 1 1/2 minutes on second side. 

Makes 8-10 pancakes.

Per two pancake serving:  Calories 226, calories from fat 46, total fat 5g.

Slim and Trim Holiday Recipe--From Jamie the Titanium Chef

This time of year it gets really tricky to keep those pounds off with all that yummy food around.  I love hot artichoke dip but with all the mayonnaise and cheese it is awful for you!  Here is a healthier version to let you enjoy the food you love without gaining all the weight. 
ARTICHOKE DIP
Ingredients:

1 15 oz can artichoke hearts rinsed and drained
3/4 c. cannellini beans rinsed and drained
1/4 c. chopped frozen spinach, thawed and drained well
2 tblsp. grated parmesan cheese
2 tbsp. reduced fat sour cream
2 tbsp. part skim ricoota
1/2 tsp olive oil
1/8 tsp. garlic powder

Method:
Heat oven to 350 degrees
combine all ingredients in a food processor and pulse to a rough puree spread in a shallow 8 inch serving dish and bake until bubbling (about 30 minutes). Serve with warm pita chips or whole wheat crackers

Nurtition Facts/Serving:
68 calories
9 g. carbohydrate
2 g. fat

Pumpkin Chip Muffins

These are a little more health conscious than your average muffin.

(Very tasty too with a '4 spoon' rating from Jamie our 'Titanium Chef')


1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts
1/2 cup miniature chocolate chips (optional)

FROSTING: 1 pkg. (8 ounce) lowfat cream cheese, softened
3 Tbsp. lowfat margarine, softened
1 tsp vanilla
2 cups confectioners sugar

DIRECTIONS: In a large bowl, combine first 7 ingredients.

• In another bowl combine the eggs, pumpkin, oil, honey and water; mix well.
• Stir wet ingredients into dry ingredients just until combined.
• Fold in walnuts and chocolate chips if desired.
• Fill greased or lined muffin cups 3/4 full.
• Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting:

• In a small mixing bowl, beat the cream cheese, butter and vanilla till fluffy.
• Gradually beat in the confectioners sugar until smooth.
• Frost cooled muffins.