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Low Calorie Stuffed Jalapeno Recipe | MyFitnessPal.com
Sep 16, 7:00PM
September 16, 2013 11:37 am
Low Calorie Stuffed Jalapenos (makes approximately 30-40 pepper halves)
Ingredients:
15-20 jalapeno peppers
1 8oz package of neufchatel cheese (low fat cream cheese)
1Ib Italian chicken sausage
1 cup shredded lite Mexican blend cheese
1-2 chopped green onions
Garlic Salt
Pepper
Directions:
Cut off tops and slice jalapenos in half. Scoop out seeds/membrane of jalapenos (I recommend wearing gloves). Brown sausage in skillet and season with garlic salt and pepper. Drain sausage. Mix together neufchatel cheese, shredded cheese, chopped onions, and browned sausage. Scoop mixture into jalapeno halves and bake at 425 degrees for 20 minutes or until filling is bubbly and browning on top.
Nutrition (1 stuffed jalapeno half): Per Serving: 46 calories, 4 carbs, 4g fat, and 4g protein.
*Edited to include picture
Edited by taramhouston On September 16, 2013 11:39 am
Essential Pancake Recipe – Fluffy Pancakes - Inspired Taste
Sep 16, 6:58PM
We love basic, no-fail recipes. Recipes you come back to again and again. Those that you know are easy to adapt or add to with ease.
This recipe is just that. It's simple and we're willing to bet you've got everything you need to make them right now.
We've already shared one of our adaptations with you — it was our cinnamon pancakes.
You May Also Like: We used this exact recipe with a few twists to make our popular Cinnamon Pancakes with a Cinnamon Roll Glaze.
In the past, we called on boxed mixes. Not anymore.
Boxed mixes are great, but everything needed to make fluffy, light pancakes already sits in our kitchen. We said goodbye to the mix and haven't looked back since.
Let me show you how easy this is.
Pancake Recipe 101
This recipe makes light and fluffy pancakes. They're not too sweet and are lightly scented with vanilla, making them extra delicious. See all those air pockets?
1. The Ingredients
For the dry, you'll need:
- Flour
- Sugar
- Baking powder
- Salt — We like to use 3/4 teaspoon of kosher salt (sometimes 1 teaspoon). It balances the sugar nicely and brings out lots of flavor in the pancake.
For the wet, you'll need:
- Milk
- Melted butter
- One egg
- Vanilla extract
2. Mix It
Over-mixing batter is a common pancake mistake — it makes pancakes heavy and flat. To prevent this, mix dry and wet ingredients separately at first then combine just before cooking.
Once you're ready to cook, combine the two mixes — we use a fork. Stir until you no longer see dry clumps of flour. There can be some small lumps, though.
3. Adapt It
This is our essential pancake recipe. We use it often as is, but have used it as a base for other pancakes. Add what you love. Here are a few suggestions:
- Sprinkle a handful of berries, nuts or chocolate chips into the batter. (We love adding fresh blueberries for blueberry pancakes)
- Layer a few thin slices of strawberry or banana onto the wet batter once added to the skillet. Then, flip.
- Add lemon zest or spices such as cinnamon, nutmeg or allspice.
- Try replacing some of the all-purpose flour with whole wheat flour.
- Add a few spoonfulls of flax seeds, oats or reduce the sugar.
There's lots of things you can do to make these your own. So go experiment and add what you love. Then, if you'd like, come back and share what worked for you. We'd love to read about it.
More Pancake Recipes to Try
- Our Pumpkin Pancakes — These are a fall favorite.
- This Pancake Recipe adds buttermilk and bananas — it's pretty delicious.
- Or, check out this Everyday Pancake Recipe from Mark Bittman.
For something different, try another favorite (and easy) breakfast: Perfect French Toast Recipe.
Essential Pancake Recipe
Pancakes that are light and fluffy. They're not too sweet and are lightly scented with vanilla, making them extra delicious. These are easy to adapt — try adding a handful of berries, nuts or chocolate to the batter.
Created By: Joanne and Adam Gallagher
Yield: 8 pancakes
Ingredients
- 1 1/2 cups (195 grams) all-purpose flour (we use Gold Medal all-purpose flour)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/4 cups (295 ml) milk, whole or 2% reduced fat milk are best
- 1 egg
- 4 tablespoons butter, melted, plus more for skillet
- 1 teaspoon vanilla extract
Method
Prepare Pancake Batter
- Whisk flour, sugar, baking powder and the salt in a medium bowl.
- Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
Cook Pancakes
- Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.
- Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
- When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
- Serve immediately with warm syrup, butter and/or berries.
3.2.2124
About the Author
Adam
I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.
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Dorm Recipe (Gracious Pantry Photo) – Mexican Stuffed Sweet ...
Sep 16, 6:45PM
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Recipe of the Day: Homemade Bagels
Sep 16, 6:26PM
Have you ever thought about making your own bagels? It's not that difficult, and these made-from-scratch bagels will come out better than any store-bought version.
This recipe uses one bottle of brown ale, such as Newcastle Brown Ale, to give the bagels a delicious and unique taste. One half of the beer is used to dissolve the yeast, bread flour, and egg white to make the dough, while the other half is used in a step that creates a crunchy exterior.
Once the dough is prepped, you boil the remaining beer, 4 cups of water, and sugar, and gently lower each bagel in the simmering beer mixture for 1 minute. After brushing the bagels with a yolk mixture, sprinkle with sesame and poppy seeds, and bake for 17 minutes. Yum!
Each bagel is only 200 calories and low in cholesterol and saturated fat. Next thing you know, you may be thinking it's time to open your own bagel store!
Try this recipe: Homemade Bagels
Read more:
Pulled-Pork Sliders
Sep 16, 6:26PM
A super-easy and inexpensive recipe that you put together the day before the big game.
Makes 15 to 20 sliders
For the sliders:
1 heaping teaspoon ground mustard
1 heaping teaspoon smoked paprika
2 teaspoons sea salt
1 teaspoon black pepper
2 tablespoons brown sugar
3½ pounds pork shoulder
15 to 20 small buns or rolls
Sweet jalapeño-spiked pickles (see recipe below)
For the sauce:
1 cup ketchup
¼ cup apple cider vinegar
1 teaspoon mustard powder
1 heaping tablespoon brown sugar
1 teaspoon sea salt
½ teaspoon black pepper
1 large clove garlic, minced
A few dashes Worcestershire sauce
A big pinch cayenne
Mix ground mustard, smoked paprika, salt, pepper and brown sugar in a bowl, then press all over the pork shoulder and place in a glass baking dish. Cover and refrigerate for an hour or two, or overnight.
Heat oven to 300 F. Cook pork for 4 to 5 hours or until the pork is tender and pulls apart easily. While the pork is still warm, shred it with a fork.
Make the barbecue sauce: Put all ingredients in a saucepan and let cook for 10 minutes, stirring until all of the sugar has dissolved. Pour some of the sauce over the shredded pork and toss until well covered.
To serve, fill the slider buns with pork and top with sweet jalapeño-spiked pickles. Serve the rest of the sauce on the side.
Note: If you've made this in advance, to reheat the meat, simply place in a glass dish, cover with foil and warm through in a 200 F. oven for 30 minutes or so.
Per slider, based on 15: 351 calories, 18 g fat, 21 g carbohydrates, 24 g protein, 59 mg cholesterol, 617 mg sodium, 1 g dietary fiber, 48 percent of calories from fat.
The Disney Diner: Snow White's Poisoned Candy Apple Recipe ...
Sep 16, 6:22PM
Photo from Disney Parks Blog
Last week, during the "Unleash the Villains" event at Walt Disney World/Disneyland,
Disney offered a special treat called the "Skull Apple" inspired
by the movie: "Snow White and the Seven Dwarfs"
For those of you that have followed me for a while,
you might remember a similar treat I posted in October of 2012
which I call "Snow White's Poisoned Candy Apple" (shown below).
With Halloween right around the corner,
I thought it'd be a great time to repost that link
so you can make your very own candy apples.
Click below for the recipe
or watch the step-by-step video
to learn how to make them.
Enjoy!!
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