Tag Archives: Cream Cheese

Rice Cakes, Boring to YUM!

Now I don’t want to take credit for this idea because it wasn’t me. Kaela introduced me to the idea of using a rice cake as almost an open faced sandwich instead of trying to choke down a dry, lightly salted rice cake. Let’s get real, if you eat them, you probably need a large glass of water to go with it. OR you are enjoying the caramel apple or some other sugary version of it.

Check out these yummy snacks:

Rice Cakes

They are delicious. Before the half marathon, Kaela pulled this snack out and it was perfect before our run.

It doesn’t really photograph well, but the sharpness of the cranberries goes really well with the rice cake and the cream cheese.

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I made this in my kitchen, and while I was placing the cranberries on it my sister, my mom and Brent all became curious. My sister loved it and Brent was pleasantly surprised. He’s the sceptic when I’m trying new things out and he actually liked it. 🙂

From there, bananas made it onto the cream cheese and it was topped off with a blueberry jam that is made with fresh wild blueberries from maine. It’s not a sweet jam at all. But the snack is extremely moist and filling.

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YUM.

And for something a bit sweeter, try taking the Apple Rice Cakes and top it off with peanut butter and sliced bananas. Brent’s response to this one, “You did good things.”

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I have to say, there will definitely be more experimenting when it comes to this snack. It is healthy, low calorie, low carb snack that I don’t feel guilty eating. And there are so many options when it comes to adding things on top that I don’t think it could get boring.

With the fall upon us, I am looking forward to trying a PUMPKIN flavored rice cake! Apples might be something to try on it as well. Raisins??

 

Have you ever taken a boring, bland snack and made something amazing with it??

Buffalo Chicken Dip

Brent is a big fan of anything buffalo flavored. ANYTHING. If you are staring at a menu, it’s not hard to guess what the man will get. So, I know this is a bit late, but for the Superbowl, I made a buffalo chicken dip with shredded chicken mixed into it. It’s super easy to make, and much healthier than you think!

Buffalo Chicken Dip

 

Ingredients:

1 8oz Package of Reduced Fat Cream Cheese
1 Rotisserie Chicken 2 Tablespoons Buffalo Sauce
Blue Cheese to top it off

 

Directions:

1. Peel the chicken off the rotisserie chicken and shred it into thinner pieces. Mix it with the room temperature cream cheese (just to make it mix in easier). Then add in the buffalo sauce. Add it in to your liking.

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2. Put it into a flat pan, I used a pie plate. You can top it with blue cheese. Then bake it for 15 minutes at 350 degrees. You want the top to brown slightly and it to be warmed throughout.

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I ended up doing it half and half with the blue cheese and half without because Brent isn’t the biggest fan of blue cheese. The dish was a hit though. It’s very simple, light tasting and over all one of the healthiest buffalo dips. Everyone really liked it and you can really make it as spicy as you would like!

 

If you are having some people over for a movie, a game or anything, this is a great dish. I’m positive this will be a winner because it is healthier for you, and packed with buffalo flavor.

 

What is your favorite dish for game time??

 

I love anything dippy. Chips and dip, veggies and dip. Munchy and dippy for me!

 

Low Fat Mini Cheesecakes

Who’s excited that it’s National Cheesecake Day?! MEEEEE. Today is also Brent’s birthday and I knew I had to make something for the occasion. I was trying to figure out what kind of cake to make that would fit into the Easy and Healthy baking style, and when I found out that it was National Cheesecake Day, the decision was made. Mini cheesecakes that you don’t have to feel guilty about.

The BEST thing about these little guys, besides the fact that they aren’t going to kill your diet, is that you can really put anything on them. If you are in a chocolate mood, throw something chocolately on them. If it’s a fruity deal that will satisfy your taste bugs, that’s obviously easy to do as well.

The recipe to make these is unbelievably simple and fast. So even if you have a pot luck, or a function to go to, these would be perfect to put together and they look like they take a long time to make. I am in love with how they came out and how easy they were to make.

Low Fat Mini Cheesecakes

Ingredients:

12 Vanilla Wafers, Reduced Fat                                           2 Eggs

2 (8 ounce) packages of Non Fat Cream Cheese               1 Teaspoon Lemon Juice

3/4 Cup Sugar                                                                      1 Teaspoon Vanilla Extract

Directions:

1. Add cream cheese, eggs, lemon juice, vanilla and sugar to a large bowl. Beat with a hand held mixer or with a counter top mixer until it is creamy.

 

2. Place a foil liner into each muffin cup. And add a wafer to the bottom of each, flat side down.

3. Fill each cup 3/4 of the way with the batter.

4. Bake is at 325 degrees for 25 minutes or until the tops are golden.

5. Let them cool and store in the refrigerator. Just before you are going to serve them add your toppings!

There are so many ways to decorate these it’s fantastic. Whatever your favorite type of cheesecake is, go for those toppings first. I chose to do a berry and chocolate topping. So I obviously sliced up some strawberries and grabbed a couple blueberries, but for a berry glaze, just take your favorite jelly (I used Polaner’s Raspberry) and put it in the microwave for 10 seconds. It will liquify the jelly and you will be able to drizzle it over your cheesecake.

For the chocolate topping, I took Baker’s chocolate, which wraps two chunks separately, and melted one square and shaved the other.

To shave the chocolate, I just used a cheese cutter and ran it along the chunk of choclate. It looks fancy, but it’s really simple. From there, I just mixed up all my toppings to get a bit of a variety going:

 

They are delicious and hopefully Brent thinks so too when he gets off work. I’m just sticking a candle in these and BOOM, a birthday mini cheesecake.

There is also, NO NEED TO FEEL GUILTY. One of these guys will only run you 120 to 150 calories, depending on your toppings. Great isn’t it? I definitely recommend putting these in the freezer for when you feel like you need something sweet. It’s really not a bad option and cheesecake really does freeze well.

Definitely let me know what kind of topping you throw on them! The options are endless. I’m thinking a little caramelized pecans might hit the spot here.

Happy Eating!

 

 

 

 

 

 

Cucumber Sandwich

It is a BEAUTIFUL Sunday in Orlando. This morning I took the pups to the dog park for about 2 hours to tire them out. And they are DEAD. We show up and Bacon takes OFF for the lake. By the time we get down there he has 2 tennis balls shoved in in his mouth and was trying to gob back a third. It’s actually an amazing fest, especially when we didn’t show up with any.

Oreo spent her time chasing a Mastiff, German Shepard and a 9 month old grey hound. Yes, Oreo is the 20 pound cocker spaniel. What can she say, she likes the big guys.

With the puppies spent,

I went to making myself a refreshing lunch. I had just gotten some pumpernickel bread, and I wanted to make something delicious with that, and this is what ended up happening. Nothing crazy, but boy does it hit the spot.

Ingredients:

1 slice Pumpernickel Bread, Toasted                         1/2 Cucumber

2 Tablespoon Light, Whipped Cream Cheese         Salt and Pepper to Taste

Directions:

1. Peel and chop the cucumber into slices.


2. Smear cream cheese onto the toasted bread. Top with slices of cucumber. Sprinkle salt and pepper on top to taste (very little is actually needed).

 

And ENJOY! I wasn’t starving so I just ate it open faced. But definitely top it off with another slice of bread. This was a perfect little lunch after sitting outside all morning with the pups.

 

Have a great rest of your Sunday!