3 tier, 6 layer strawberry & lemon princess birthday cake

6 layer, low fat strawberry cake

Sponge Bob cupcakes!

Low fat strawberry with strawberry frosing

Sockeye salmon with lemon & dill over warm orzo greek salad

You will need

2 pounds salmon (2 pieces) (have the butcher skin it for you)

1 plum tomato

1 small cucumber

1 teaspoon dill (fresh or dried)

Pinch of salt pepper, all seasoning

¼ cup low fat crumbled feta cheese

2 oz can of black olives or ½ cup kalamata olives

½ cup garbonzo beans

½ lemon or one cap lemon juice from the bottle

1 cup orzo pasta

About 2-3 cups chicken broth (optional for flavor)


In a large non stick skillet with a light coat of cooking spray put on medium heat

Lightly salt and pepper salmon on both sides, add light sprinkle of dill on both sides

Let cook until there is no pink in center of fish, add lemon during cooking process or just before serving

If salmon starts to stick to pan use the lemon juice to loosen from sticking

Orzo:

In a pot add about 2-3 cups of chicken broth (add additional water or broth until liquid fills ½-3/4 way up the pot. The chicken broth is to flavor the orzo. If you don’t have broth you can boil it in water and salt you boiling water and season orzo after it is cooked.

Boil orzo for 8-10 minutes

Drain (I save the broth for to reuse) orzo and place back into pot or another side bowl

Dice and add the cucumber and tomato into bite sized pieces, add garbanzo beans, olives, crumbled feta (if not crumbled then just rough chop or crumble with your fingers). The feta and olives provide the orzo a lot of flavor so taste orzo first before you add extra seasoning. I used sprinkle of all season to add a bit more flavor..

Make a bed of orzo in center of plate and place the salmon on top and serve 

** The cup of orzo will serve about four people so with the additional orzo mix add tuna or baby shrimp for another meal or lunch the next day.

Garlic & lemon shrimp with red bell peppers and blanched asparagus over long grain & wild rice

Diced chicken breast, carrots, and celery in a spicy thai peanut sauce over noodles topped with sesame sticks~

Hello kitty Cake & cookie pops

low fat chocolate cake with double chocolate frosting

Shower cake

Lemon(low fat) with raspeberry & lemon filling~

Curious George cookie pops

Wedding cake

Baby shower cake

Seared scallops & shrimp with black rice noodles over a parmesan and yellow squash puree

~No Fry~Chicken Picatta

You will need

2 large boneless skinless chicken breast (the thicker the better since they will be butterflied)

2 tablespoons of olive oil

1 egg lightly beaten

½ cup all purpose flour

1 tablespoon of your favorite house season that contains salt

¼ cup lemon juice (fresh or jar)

½ white wine

2 cups Italian bread crumbs

¼ parmesan sprinkle cheese

1 garlic clove (or one tablespoon of minced garlic)

1 sheet of wax paper

¼ capers

*butter or butter substitute can be used in this recipe also to add flavor if fat is not a concern.

Place chicken on cutting board and slice down the middle as if to cut the chicken breast in half but do not cut through all the way giving the chicken a open butterfly shape. Do this with both chicken breast

Place wax paper over chicken and lightly pound out until chicken become evenly thin.

Have beaten egg in a dish on hand , add parmesan cheese to breadcrumbs. Add additional seasonings to taste to the bread crumbs.

Salt and pepper chicken on both sides, then lightly pat flour mixed with season salt onto chicken

Dip chicken with flour in beaten egg then into breadcrumb mixture, coat evenly and set aside

In a large non stick skillet add olive oil and cooking spray to pan and put heat onto medium (you want a little sizzle when chicken hits the pan)
*I sprayed breaded chicken with an additional spritz of cooking spray to prevent sticking

Have white wine and lemon juice on hand to add as needed.

When chicken starts to have brown color (and pan will be a little dry) add a splash of lemon juice and wine for the chicken to soak up and add to crust on outside of chicken. When one side is browned completely flip chicken and repeat on opposite side adding wine and lemon juice as needed to form crust on chicken.

Remove chicken from pan and set aside

For the sauce , if you want to use butter substitute as I mention you can add a tablespoon or so into pan or a tiny sliver of real butter for flavor.
On medium heat add 1 tablespoon of olive oil and remaining lemon juice, white wine, garlic and capers to pan. Let simmer until it cooks down slightly and has a brown color.
Place chicken onto platter and pour warm caper sauce onto chicken and serve.

*** chicken can be baked as well instead of stove top/pan method

Omelette Pie~ with fresh bell peppers, mushrooms, lean honey ham, tomato and low fat cheddar with turkey sausage