Fat Free Low Sugar Cherry Cobbler Cake Recipe  

My Fat Free Low Sugar Cherry Cobbler Cake Recipe will make you think that you’re eating 1,000 calories per slice, but I guarantee that if you serve this to your friends and family - they won’t have a clue that it’s actually good for them!

One of the challenges to losing weight is finding things that you love to eat that are actually good for you. If you happen to be diabetic, like so many of us are - that even throws an additional kink into the mix! I’ve created a recipe that actually tastes decadant, that the whole family will love - but you can eat it even if you’re counting calories on a diet or watching your blood sugar.

These are the ingredients you’ll need:

• 1 box low or reduced sugar cake mix
• 1 box sugar free instant vanilla pudding mix
• 1 cup unsweetened applesauce
• 2 cups skim milk
• 2/3 cup eggbeaters or imitation eggs
• 1 cup water
• 1 can no sugar added cherry pie filling

As you know the reason cakes are fattening are because of the eggs and oil that each recipe calls for. Many people believe that the only way to get a moist tasty cake is to have real eggs and oil, because that’s they’re function. But I CUT OUT the fat in this recipe by using imitation eggs, and I replace the oil by substituting a cup of unsweetened applesauce.

This recipe is as easy as beans and rice to make. Preheat your oven to 350 degrees. Get a large mixing bowl and put in the cake mix. Get a medium bowl and add 2 cups of skim milk, then mix in the pudding mix - whisking briskly for 60 seconds (then set aside). In the large bowl add 1 cup unsweetened applesauce, 1 cup water, 2/3 cup eggbeaters - and mix well. Add 1 cup of pudding from the other bowl (and eat the rest!), mix well again. In a 9×12 sheet cake pan, spray with non-stick spray, and evenly spread the batter out. Open the no sugar added cherry pie filling and evenly dump over the top of the cake. Then, with a knife pull from one end of the pan to the other in 1″ swaths, first horizontally, then vertically. This pulls the cherry filling inside the cake leaving some on top (and a nice design!).

Bake at 350 degrees for 45 minutes or until a knife pulls out clean from the center. *Please note, stick the knife in the actual “cake” part - don’t expect it to come out clean by sticking it into a spot with pie filling! When you serve this, you can add a dollop of sugar free whipped topping if you like! This is great served warm! I challenge you to serve this to your family and not tell them it’s fat free and low sugar! Then come back to this page and comment letting know what they said…

Here’s a pic of the cake after it’s baked:

Loose Meat Sandwich Recipe  

This Loose Meat Sandwich Recipe will be a surprise to you if you haven’t had one before, because it seems like it would be so much like a sloppy joe, or hamburger - but it’s not! I loose meat sandwich is a sloppy joe WITHOUT the sauce, a hamburger that’s “LOOSE”, etc. Although the actual inventor of the loose meat sandwich is debated, it’s roots that trace back to rural IOWA are not. I can only imagine that this sandwich recipe was created because somebody wanted to actually taste the meat, without a tomato base, but cook it in a way (in a diner) where you could cook mass quantities of it in batches without having to make it to order like a burger. In any event - try this recipe, and you will probably be as shocked as I was how good it is (as simple are the recipe is). I didn’t even want to make it, and my oldest son wouldn’t shut up until I did…now I want to make it again!

Ingredients for loose meat sandwich:

• 1 lb GOOD ground chuck (not cheap hamburger)
• 2 teaspoons salt
• 1 medium onion chopped
• 1 tbsp vinegar
• 1 tbsp sugar
• 2 tbsb yellow mustard
• water to cover the meat

You want a heavy skillet, cast iron is best.  Cheap pan = bad recipe.  Put a little salt in the bottom of the pan, add the ground beef - cook on med-high heat.  Add the onion once it’s about half cooked.  Chop meat up with a spatula finely.  When fully cooked, drain meat in a strainer in sink (don’t rinse), then place back in pan on low heat.  Add your vinegar, sugar, mustard, and just enough water to cover the meat - and cook 15-20 minutes by simmering, until the water has cooked away, but DO NOT cook so long that meat sticks to the pan or the liquid is complely gone.

Traditionally these are to be served on steamed buns, or at least lightly toasted in the oven.  You eat them with the meat alone on the bun and some mustard - and it’s sheer BLASPHEMY to add ketchup (or cheese)!  Trust me, try this recipe one time, and you will love it!

Black Midnight Pudding Cake with Strawberries  

My Black Midnight Pudding Cake with Strawberries recipe will have everyone saying “oooohhh and ahhhhh…” after dinner!  It’s to die for, and has all the best flavors - chocolate cake, white chocolate pudding, and strawberries!  It makes a ton of dessert and you could take this to a dinner party, potluck, picnic, or just about any place you were required to bring a dish and be the life of the party!

Here are the ingredients you’ll be needing:

• 2 1/4 cup al purpose flour
• 2/3 cup cocoa
• 1 1/4 cup water
• 1 tsp salt
• 1 tsp vanilla
• 1 2/3 cup sugar
• 3/4 cup shortening
• 1 1/4 tsp baking soda
• 1/4 tsp baking powder
• 2 eggs
• 1 lb strawberries
• 4 boxes Jello instant white chocolate pudding
• 7 cups milk (to make the pudding)

This is a very, very easy recipe to make.  Get a large mixing bowl and mix everything except the last 3 ingredients.  Beat for about 3 minutes.  Preheat the oven to 350 degrees.  Grease and lightly flour a 9×14 glass baking dish or two round cake pans.  Bake the 9×14 pan 40-45 minutes or the two round cake pans 30-35 minutes.

While the cake bakes mix all the milk and boxes of instant pudding, beat for 3 minutes and place in fridge.  Then wash, and cut the tops off of and slice a pound of strawberries and place in fridge.  The cake is done when knife comes cleanly out of the center.  Let cake cool for 60 minutes.

Once cake has cooled get an extra large mixing bowl out (4 quart+), preferably glass so you can see the layers.  Cut the cake into brownie size squares, take 3-4 squares out and crumble in the bottom of the mixing bowl (enough to cover about 2″ high).  Spread a 2″ layer of pudding on top, then another 2″ layer of cake.  I usually get about 2 layers of cake and 2 layers of pudding.  The pudding should be your last layer on top and then you spread the sliced strawberries over the top it’s ready to serve!  I like to make this earlier in the day and then let it chill in the fridge until after dinner!  This dessert can easily serve 8-12 people, you could cut the recipe in half  for just your family at home (just make sure to bake the cake in a smaller 9×9 pan).

Enjoy!

Pita Bread Pizza  

This pita bread pizza recipe is fun to make, it’s healthy, and it’s something you can teach your kids to make. It’s also great because you can make it in the oven, in the toaster oven, or the microwave - it’s very versatile! Like traditional pizza, there are hundreds of varations too!

Ingredients you’ll need:

• 3 full 6″ pita breads
• 1/4 cup choppped onion
• 1/4 cup sliced mushroom
• 1/4 cup chopped green pepper
• 2 cups shredded mozzerella cheese
• 1 cup pizza sauce

Pre-heat the oven to about 425 degrees. Then cut the pitas in half and spread pizza sauce over them. Add the mozzerella cheese and veggies an bake about 6 minutes or until cheese is melted. Cut each round into 8 pieces and serve as an appetizer or eat as a snack! Only about 25 calories per slice! Teach or help your kids to make these, it’s a great way to get them involved in making their own food!

Chicken Noodle Sausage Soup  

My Chicken Noodle Sausage Soup recipe is so tasty - you may never make Chicken Noodle soup the same way again! Chicken broth is sooooo good anyway, and homemade chicken noodle has been a favorite of mine since I was young and my mom made it for me, or my grandma made it with her signature dumplings! I think if you make this for your family that they will ask for it all the time!

Here’s the ingredients you’ll need for this recipe:

• About 1.5 lbs of boneless skinless chicken
• 2 or 3 brat size links of mild sweet turkey italian sausage
• 3-4 carrots cut into round slices about 1/8″ thick
• About 1 lb wide egg noodles
• 4 stalks celery chopped
• 3-4 cloves garlic freshly chopped
• 1/2 large onion chopped
• 1 can chicken broth
• 1/2 large green pepper chopped
• 4 tsp Italian Seasonings
• salt and pepper to taste
• 2 tsp Cumin
• 2 tsp onion powder (not salt)
• 2 tsp garlic powder (not salt)
• 1 cup fresh grated parmesan cheese

This recipe is pretty easy in my opinion. Drizzle some extra virgin olive oil in a large skillet, turn the heat on med-high and add the chicken. Fill 4 quart stockpot 3/4 full with water and place on burner on high heat to boil. I sprinkle some lemon pepper on my chicken while it cooks 5-7 minutes on the first side. Then I start chopping up the veggies and add them to the pot of boiling water, and all the seasonings as well. Then I go back to the skillet and flip my chicken over, and then take my turkey sausage and squeze it out over the chicken. Then I start to chop up the chicken roughly with my spatula - the same as you would chop up ground beef for tacos. Trust me, as the chicke starts to cook it’s not hard to break it up into bite sized pieces with the spatula.

So you’ve got all the veggies and spices in the pot of water and the chicken sausage in the skillet. Once the chicken mixture is about 80% cooked, dump the entire skillet into the water pot, and simmer with the lid off at least an hour (I prefer 90 minutes). When you serve this, liberally sprinkle the freshly grated parmesan cheese over the top and voila! one of the more tasty meals you’ll have!

Shake and Bake Your Own Chicken  

I think this recipe for “Shake and Bake Your Own Chicken” is great because it uses ingredients you already have and you don’t have to spend $3-4 on a box of Shake and Bake. In fact the inspiration for this recipe is that a few weeks back, for the first time I decided to get a box of Shake and Bake to see what it was all about. I never had used it before, and it was pretty good, but I couldn’t believe that a couple of baggies and about one cup of bread crumbs and seasoning was nearly $4! I figured, heck - this is pretty basic, I can just do it myself next time!

This is what you’ll need for this recipe:

• About 6 boneless skinless chicken breasts
• 1 one quart baggie
• about 2 cups bread crumbs (seasoned or unseasoned)
• 1 1/2 cups sour cream
• 2 tsp minced garlic
• 1 tsp Worsteshire sauce
• salt and pepper to taste
• 1 tsp paprika
• about 2 tsp of one defining mixed spice, like lemon pepper, asian 5 spice, cumin, mexican seasonings, italian seasonings, etc.

The last ingredient is the variable that you can use to make a different kind of Shake and Bake Your Own chicken every time! For this time in the recipe, I went with the lemon pepper and it was great! When you make yours preheat your oven to about 375 degrees and get out a 9×13 glass baking dish. Then mix the sour cream, worsteshire sauce, garlic, and paprika in a medium sized mixing bowl. Now you could marinate your chicken overnight in this, but I prefer to just do it all at once when I make the dish.

Take your bread crumbs, salt and pepper, and defining mixed spice and mix well in your baggie. Drop the chicken breasts in the bag one by one, shake, and pull them out and lay them in your baking pan. Once you have all 6 coated and in the pan, I usually drizzle a bit of extra virgin olive oil over them, and then bake for about 35 minutes on 375 degrees. The chicken is done once the juices run clear, you can cut one open to check if you need to - but 35 minutes is usually plenty in my oven.

Enjoy!

Jack Chicken Cornbread Bake  

My “Jack Chicken Cornbread Bake” has the some mexican flavor and hearty cornbread all in a very filling, stick to your ribs casserole that will feed the whole family! I knew it would be good, but I had no idea that it would turn out to be the flavor explosion it was when I served it! This recipe is made with chicken and contains no cheese, the only fat it really has is from the 4 tsp of cooking oil needed for the cornbread topping, which makes this dish low-fat, tasty, filling, and good for you!

These are the ingredients you’ll be needing:

• 2 lbs boneless skinless breast of chicken
• 1/4 cup fresh cilantro chopped
• 1/2 med sweet onion chopped
• 1/2 med green pepper chopped
• 3 cloves garlic chopped
• 1 small hot pepper chopped (to taste)
• 1 can black beans
• 1 can cream corn
• 1 can corn
• 1 jar con queso
• 2 tsp chili powder
• 5 tbsp ground cumin
• 2 cups self rising cornmeal
• 2 eggs
• 4 tsp cooking oil
• 1 1/2 cup milk

I usually drizzle a little bit of extra virgin olive oil in a large skillet on extra high heat and then put the boneless skinless chicken breasts in the pan while I chop up the veggies. Dice up the Cilantro, Green Pepper, garlic, and onion. The hot pepper I use depends on who I’m serving to and how much spice they like. A small jalapeno chopped up might be ok for most, and others might like some serrano or anaheim peppers too. In any event, dice up your chosen hot pepper(s) too. I keep all the chopped ingredients in a bowl as the chicken cooks about 5-6 minutes on the first side, then when I flip them over I toss the chopped veggies on top.

Then as it cooks I place 2 cups of self-rising cornmeal, 2 eggs, 4 tsp cooking oil, can of cream corn, and 1 1/2 cups milk and mixing bowl and mix well. By the time you do that the chicken will be just about cooked through. Add the Cumin and chili powder on top of the chicken. I take the spatula and start chopping the chicken up into little tiny pieces. As you chop the chicken up the seasonings everything gets mixed real well. If the chicken mixture ends up getting a bit dry turn the heat down to medium and add 1/3 - 1/2 cup of water. When the chicken is no longer pink, turn off the heat and add 1/2 - 2/3 of the jar of con queso dip and mix well. Rinse the black beans, and add them and the can of corn (drained) to the chicken mixture and mix well again. Pre-heat your oven to 400 degrees.

In a 9×13 glass pan add the chicken mixture and spread evenly, then pour the cornbread mixture over that and spread evenly to the sides of the pan. When I made this for us I sprinkled some chopped green onions (optional) on the cornbread before baking. Bake on the center rack of the oven for 35-40 minutes, until the corn bread is dark golden brown, cool for about 5 minutes - and serve!

Hancock’s Huge Meatballs Recipe  

I call this “Hancock’s Huge Meatballs Recipe”! Earlier this month my wife and I finally got around to seeing the Will Smith movie “Hancock”. It’s a great movie and we both recommend it. In the movie Will Smith is eating at a families house when they are having spaghetti and meatballs, something they said they do each week on the same night. The very unusual thing was that the bowl of spaghetti was huge, and the meatballs were the size of a small fist (literally). I mean there was probably only a half dozen meatballs in the bowl. During the movie my wife actually turned to me and said “those are the hugest meatballs I’ve ever seen!”. So on the way home from the movies, true to fashion I told her that I was just going to have to make them!

I remembered that a few years ago I made an Italian pan-fried meatloaf from a recipe that I found. In fact, cooking a huge pan of meatloaf on the stove was kind of how I learned to cook and based the recipe for my Best stovetop hamburgers in the world! My family may have had their doubts at first, but I knew that there would be no problem cooking huge meatballs that size all the way through.

So the first thing I had to do was figure out what kinds of things I wanted to have in the meatballs. What came to mind was the fact that good (huge) meatballs need moisture, flavor, consistency - and I wanted them to be the feature of the dish, far and above the sauce. I was just going to use a good premium jar sauce (cop out I know!).

This is the list of ingredients I ended up using:

• 5 lbs ground chuck
• 1 med green pepper, chopped
• 1 med vidalia onion, chopped
• 2 cups fresh chopped spinach (reg, not baby spinach)
• 1/4 cup chopped flat leaf Italian parsley
• 4 eggs
• 2 cups freshly grated day old french bread (you can use seasoned breadcrumbs if you like)
• 2 cups fresh grated Fontina cheese
• about 3-4 cloves freshly chopped garlic (depending on size)
• a splash of extra virgin olive oil
• about 2 lbs of spaghetti noodles
• about 2 jars of spaghetti sauce

You’re probably looking at the recipe thinking - 5 lbs of meat, are you kidding me? I wanted to make sure each person got about 2 meatballs and there was plenty left over to share with anyone else in the family who heard about them and wanted to try. You can easily halve this recipe to make less. This version could easiy feed 8-12 people depending on portion size.

To get started place the ground beef in the largest mixing bowl you have. Then chop the onion and pepper and dump them in. I chose to use regular spinach rather than baby spinach because I knew it would cook better in the meatballs and not fall apart. Add your freshly grated breadcrumbs (or regular ones), garlic, chopped spinach, grated fontina cheese, and chopped parsley. I specifically used fontina cheese for it’s sharp taste and higher moisture compared to parmesan or romano cheeses. Now, you have to mix it up really, really well with your hands (it’s just impossible to do with nearly any utensil). To get everything mixed well you just might have to act like you’re kneading dough, turning it over and over again while mixing. Once mixed, make meatballs about the size of a small fist. I have an oversized frying skillet with lid (maybe 14″? I’m not sure - it’s big!) and I made about 16 meatballs out of the 5 lb+ meat mixture. That means that each meatball was roughly about 1/3 lb. You can see why each person only needs 1-2 meatballs.

Once I made all the meatballs and placed them in the pan, I spashed the tops with a bit of extra virgin olive oil for good measure and a little bit of sea salt - they I tightly covered them and turned the burner on to med-high.  On my gas stove these only needed to cook about 20 minutes, and be turned 3 times (5 minutes each time). This way they get cooked evenly and they get a little crispy on the outside but they are sooooo juicy and tender on the inside! Your mileage may vary for cook time depending on your stove and where you live - 20 minutes worked for me.

Once the meatballs were about half done I started cooking the noodles and sauce so they would be ready. I served these by using big serving bowl, and put the plain noodles in first, then a meatball or two (depending on adult or child), then I sauced it, and put a little bit more fresh grated Fontina cheese over the top!! I have to say, this recipe turned out even better than I had expected - and these were definitely the best meatballs ever!

Have you ever created a recipe or cooked something because you saw it in the movies or on TV?

Ramen Days: Sunday Morning Eggs and Potatoes  

I read a lot of food blogs, and I came across Caleb and Tory-T at Ramen Days a few months back. They have some great “ghetto recipes”, and their food blog is a lot of fun to read. I think some of the best blogs are ones where people write original and honest stuff, it just makes it more compelling. Caleb wanted me to share with you their “Sunday Mornin’ Eggs and Potatoes” recipe, and I think that you’ll agree from the pics that this is one tasty dish!

Sunday Mornin’ Eggs and Potatoes

INGREDIENTS

-2 potatoes cut into cubes
-Onion-chopped (as much as you want, I like onion so I used alot)
-2 cloves of garlice, minced
-1 roma tomato-sliced
-4 eggs, scrambled
-Oregano, Pepper, Salt, and Cayenne Pepper (To taste…meaning, to your liking)
-and oil (of course captain obvious)

Put some oil in a pan and pre-heat the oil for 3 minutes. Put enough oil in the pan so the potato cubes will be covered. After 3 minutes throw your potatoes in the pan. Flip and turn potatoes every now and again.

When the potatoes start to brown throw in your onions and garlic. You wait to put in the onions and garlic because
they are veggies and these particular veggies cook faster than potatoes.

Now pitch in your spices…

Let the spices cook into your potatoes for 1 minute. Place the cooked spuds on a plate of napkins like so. You don’t want to catch a heart attack do you? Heck no, so these napkins will soak up some of that oil that will put your heart in jeopardy.

While the potatoes are frying crack the 4 eggs and scramble

If your kitchen is void of space then this contraption can always double as another table. Somebody told me that they use this thing to flatten their clothes when they get wrinkled. But I don’t believe in the lies that people tell me.

Now cook your eggs. If you don’t know how to cook eggs then I hope that you and ignorance have a happy marriage.

Wa-La, Fineto!

You can view the original Sunday Mornin’ Eggs and Potatoes Recipe here. Be sure to visit Ramen Days and subscribe to their feed! Tell Caleb I sent ya!

If you’re interested in guest blogging a recipe here on our blog - just fill out our contact form!

Chicken Zucchini Bake Recipe  

My Chicken Zucchini Bake Recipe is great for cold winter nights, keeping you warm and full for hours! The leftovers are great too! You might be surprised at how good this recipe will be, and it can be a much healthier replacement for lasagna. You’ll see what I mean after I tell you how to make it.

Ingredients you’ll need:

• 1 lb ground chicken
• 1 sm zucchini grated like hash browns
• 1/3 Vidalia onion chopped
• 1/2 med green pepper chopped
• 3 tbsp minced garlic
• salt and pepper to taste
• 1 lb pasta (mostaccioli, penne, elbow mac, etc)
• About 15-16 oz shredded cheese (pack and a half), colby jack, or mozzerella, etc.
• 1 lg container (about 16oz) low fat large curd cottage cheese
• 1 jar spaghetti sauce
• 1 can diced tomatoes

Drizzle a large saucepan with extra virgin olive oil and then add the chopped onion, green pepper, and shredded zucchini. Mix well, cook on med-hi heat for 3-5 minutes while stirring - salt and pepper to taste. Add ground chicken to the pan, chop, cook and mix just like you would ground beef. You can find ground chicken in most supermarkets now, we always see it in Wal-Mart.

While this is cooking, fill a 4 quart stockpot half full, and put it on high to boil. Continue to cook the chicken / veggie mixture, season as you go with the minced garlic, maybe some italian seasonings as well. When chicken is no longer pink, add the can of diced tomatoes (undrained), and the jar of spaghetti sauce. When the water in the stockpot boils add the uncooked pasta. When the sauce mixture begins to bubble you can turn off the burner. Cook the pasta until done (about 10-12 minutes), drain, and rinse. Preheat oven to 375 degrees.

In a really big mixing bowl combine the sauce mixture, the cottage cheese, and about a half pack of the shredded cheese. Add the cooked pasta, and mix well. Turn the entire mixture out into a 9×14 glass baking dish. Cover with the remaining (10-12 oz) pack of shredded cheese. Bake at 375 for about 30 minutes. This is great served with either buttered bread or garlic toast!

Testimonial

I made this for company camping trip. It was gone before anything else and I recieved several positive comments and requests for the recipe! Very easy to make and VERY tasty!!!

Gina

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Recent Posts

• Fat Free Low Sugar Cherry Cobbler Cake Recipe
• Loose Meat Sandwich Recipe
• Black Midnight Pudding Cake with Strawberries
• Pita Bread Pizza
• Chicken Noodle Sausage Soup
• Shake and Bake Your Own Chicken
• Jack Chicken Cornbread Bake
• Hancock’s Huge Meatballs Recipe
• Ramen Days: Sunday Morning Eggs and Potatoes
• Chicken Zucchini Bake Recipe

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