Thursday, August 11, 2011

Creamy Thick Jello Shakes


I don't even remember where my husband and I got the idea to add jello to milkshakes but OMG they come out SO good. Super thick and creamy. These are great during the summer when you want something cool and sweet and fruity yet thick and creamy.

You can of course use regular Jello, ice cream and milk if you aren't watching you calories or sugar intake but I have listed the ingredients I use which make this very Diabetic friendly. The amounts are approximates as it will depend on how thick you want it. Keep in mind it will continue to thicken up a bit after you are done making it.


JELLO SHAKES

1/2 Cup of No-Sugar-Added low fat vanilla ice cream - approx.
1 Cup prepared sugar free Jello (flavor of your choice) - approx.
1 Cup skim milk - approx.

In a blender place milk then the Jello and then the ice cream making sure to secure the top. Pulse a few times to make sure it starts to break down and then blend on high until well blended. If it is too thin add more ice cream and if it is too thick just keep adding splashes of milk to thin it out.

Pour in a glass, add a straw and enjoy!!!

Bean and Cheese Quesadillas

This is another meal I kind of threw together and this also became a big hit. These are fairly easy to make and don't take long to cook. I am not putting any precise amounts to the ingredients because it all depends on how many you wish to make.




BEAN AND CHEESE QUESADILLAS

8" Flour tortillas
1 Can of fat free refried beans - heated in a pan until soft and spreadable. Add a couple of tablespoons of water if needed
Shredded cheese
Salsa - Jarred or homemade
Cooking Spray
Sour cream and salsa for dipping

For each quesadilla:

Heat up a skillet sprayed with cooking spray. When the pan is hot sprinkle about a tablespoon or so of shredded cheese in the bottom of the skillet and then place 1 flour tortilla over the cheese in the pan. spread a layer of refried beans on the tortilla, sprinkle evenly with cheese and then add spoonfulls of salsa here and there over the cheese. Don't make it a solid layer of salsa. Place another tortilla on top and press it down to flatten it all out. Spray top tortilla with cooking spray. Cook in the pan until the bottom tortillas looks lightly brown and crispy. Carefully remove to a plate and re-spray the pan with cooking spray and sprinkle with more cheese. Flip the quesadilla over and place back in the pan so that the top of the quesadilla is now on the bottom.

When the bottom is light brown and crispy remove to a cutting board. Cut it like you would a pizza and serve with salsa and sour cream or whatever sipping sauce you wish. Enjoy!!!


I'm Back and I Come Bearing Flautas!

I can't believe I have neglected my blog for so long! I wish I had some great excuse but really I don't :( I had no idea it had been so long. I have a few recipes to post so I will get right to it!

These Chicken Flautas are something I threw together one night and they became a big hit so I have now made them several times. There is not alot you can do to make these super healthy but using low fat cheese and low carb tortillas certainly helps. I also use fat free sour cream for dipping. Hey every little bit counts, right? Right?




CHICKEN FLAUTAS

2
Large boneless, skinless chicken breasts
1 Can of diced green chilis
1
Can of Rotel diced tomatoes with green chilis, drained
1 ½ Cups of shredded Mexican blend cheese
½
Cup diced onions
3 T Taco seasoning
½ Cup black beans
Flour tortillas, 8 inch size
Salsa, guacamole or sour cream for dipping (optional)

Boil chicken breasts in water until cooked. Cut into rough chunks and place in a food processor. Pulse a few times to get semi-finely chopped. Place in a medium frying pan.

Add remaining ingredients (except tortillas) and stir. When completely blended and the cheese is melted remove from heat. Soften tortillas in microwave by wrapping 5 at a time in damp paper towels for about 1 min.

Spoon about 2 to 3 tablespoons chicken mixture across one side of a tortilla and roll tightly. Make sure the filling reaches each end of the tortilla without spilling out the ends. As you roll, dampen the end of the tortilla with water so the end sticks when you are done rolling. Place in a pile until you have rolled all the tortillas using all the filling.


Heat oil in a medium fry pan just covering the bottom of the pan. Brown both sides of each flauta and place them on a rack on top of a cookie sheet or jelly roll pan.
Bake for about 15 minutes

Serve with dipping sauces of your choice!