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

Chicken breasts simmered in crushed tomatoes with garbanzos, garlic, onions, artichokes and caperberries

Neon Birthday cake!

Two tier, Four layer double chocolate lowfat  cake

Turkey meatballs with low fat ricotta~marinara sauce over ribbon pasta

Great healthy snack for kids! Tuna Mac-N-Cheese cupcakes

I had a half a box of macaroni and cheese and a can of tuna....these little cakes are perfect for on the go snacks or good lunch packers...for adults and kids alike :)

Preheat oven to 350
You need:

1 box of macaroni and cheese

1 can tuna (in water)

splash of milk (Whatever kind you use, I used skim)

1/2 cup bread crumbs (plain, seasoned, or homemade)

Cooking spray

cupcake pan

Make macaroni and cheese as directed on box (

Drain noodles, add milk, cheese and one can drained tuna and mix in pot that you boiled noodles in (if you want to add a tablesppon of butter do so here if fat content is not an issue)

Spray cupcake pan with cooking spray and coat each cup with breadcrums dumping excess breadcrumbs

Place mac and cheese mixture into each tin and pack in with spoon

Place in oven and bake for 12-15 mintues...if you want a crispy crust on yop spray a little cooking spray on top of cakes before you bake them (or put a dab of real butter if fat content is not an issue)

Let cool so cakes can set

Rim each cake with a knife to assist each cake out to keep shape and serve

Chicken sausage bites with low fat ricotta & spinach wonton ravioli and peppers

You will need:
1 pound chicken sausage roughly(I used Publix Greenwise Hot Italian chicken sausage)(4.5 fat grams per 4oz about one link, 21 grams protein
1/2 cup italian breadcrumbs (or plain then just add seasonings)
1 Egg
1 tablespoon of olive oil (or cooking spray)
1/2 low fat skim ricotta (4.5 fat grams per 1/4 cup)
15-20 wonton wrappers ( I used shanghai style without egg)(0.5 fat grams per 6 wontons)
Fresh Basil leaves
1 cup thawed spinach
1-2 bell peppers sliced (any color)
About a half a cup beef broth

In large bowl add sausage meat (removed from casing) with beaten egg & breadcrumb sand mix together and form small balls
In a non stick pan with one tablespoon of olive oil on medium heat add sausage balls and cook through browning the outside
Once cooked remove and place onto paper towel to drain


For wontons:
For wonton filling:
Mix ricotta and spinach in bowl then place spoonful of mix onto wonton and fold over sealing wonton triangle with wet finger tips. Press with fork if you want the edges crimped.


Place wontons into boiling water (about 4-5 at a time not to crowd pot) and cook for 3 minutes then remove and set aside to drain
In the same non stick skillet add sliced peppers to pan with beef broth and cook for 5 minutes.
Plate wontons with peppers and sausage bites and pour beef broth from pan over top add, sprinkle of parmesan cheese, basil and serve

Angry Birds cookie pops

Daisy Cupcakes

Fraternity cake/cupcakes Psi Phi Omega

Cheerleader/Pom Pom/Megaphone cupcakes

Disney's "Tangled" Cupcakes

Basketball cupcakes!

Lean parmesan breaded pork chops with baked sweet potato fries~

I used:

1 package of four lean cut pork chops

1/2 cup italian bread crumbs (or your favorite flavored shake n bake)

1 large sweet potato

Pam cooking spray (or olive oil)

Steak seasoning (I used adobo)

Pre heat oven to 400

Peel sweet potato and dice into medallions (for chips) and long strips for french fries (or thick strips for steak fries)

* the thinner they are cut the faster they will cook*

Spray a non stick baking sheet with cooking spary (or drizzle with olive oil)

and place sliced potatoes onto sheet.

Season to taste with a house or your favorite seasoning and toss with your hands. Drizzle with a little olive oil for extra crispness and flavor. Make sure all the slices are lying flat on sheet.

For Pork:

Place your breadcrumbs into a ziplock bag and one at time drop the pork chops into the bag and coat evenly.

Place pork onto baking sheet (you can use the same one as the for the fries if you have room)

Bake both sweet potato fries AND pork chops at the same tempurature for 20 mintues.

If the fries are not as crispy as you like cook them for a few more minutes. Rotate the fries if need to crisp evenly.

Mother's Day Cupcake Bouquet

Low fat Carrot Cake cupcakes

with cream cheese frosting

and fondant cut flowers

Daisy cookie pops!

Apple cupcakes for teacher Appreciation week

Baseball cookie pops

Daisy cake set