Sunday, March 25, 2018

Skinny Kung Pao (from Skinnytaste)

5 / 5 ()
Did you make this recipe?


Kung Pao Chicken Zoodles For Two without the guilt (under 300 calories), because I replaced the noodles with zoodles (zucchini noodles) and the results were fantastic!!


  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil
  • 6 oz skinless chicken breasts, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp crushed dry roasted peanuts
  • 2 tbsp thinly sliced scallions along diagonal


  • 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2 1/2 tbsp water
  • 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
  • 2 tsp sugar
  • 2 tsp cornstarch


  1. Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they’re easier to eat.
  2. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
  3. Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
  4. Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.


Yield: 2 servings, Serving Size: scant 2 cups
  • Amount Per Serving:
  • Freestyle Points: 5
  • Points +: 7
  • Calories: 277 calories
  • Total Fat: 12g
  • Saturated Fat: g
  • Cholesterol: 62mg
  • Sodium: 725mg
  • Carbohydrates: 21g
  • Fiber: 4g
  • Sugar: 9g
  • Protein: 24g

Friday, January 12, 2018

Runzas (School Cafeteria Style)

4 1/2 to 5 cups flour
1/2 c. sugar
1 tsp salt
1 1/2 T yeast
3/4 c. milk
1/2 c. water
1/2 c. shortening
2 eggs (room temp)

Measure 2 cups flour into a bowl. Stir in sugar, salt, and yeast. Scald milk, add water and shortening (stir to melt). Cool to lukewarm. Pour into flour mixture and stir. Add eggs and beat at low speed 1/2 minute, then on high speed for 3 minutes. Stir in the rest of the flour and knead until smooth. Cover with moist towel and let rest 20 minutes.

1 lb ground beef
1/2 medium onion
2 c. chopped cabbage
2 T butter
1/8 tsp salt
1/8 tsp pepper

Brown beef and onions. Wilt cabbage in butter, add to beef mixture with salt and pepper.

Roll dough very thin and cut into 6 inch squares. Place 3 T meat mixture in center of each square. Pinch edges to seal. Place smooth side up on a greased baking sheet (or parchment paper, much easier cleanup). Let raise 40-60 minutes, until indentation remains when lightly pressed with finger.
Bake 350 for 20 minutes.

Recipe from Lona Faubion (Louisville cafeteria lady extraordinaire)

Servings: 16ish

Calorie Count: 150 each (based on 16 pieces of dough, 1/3 cup filling)

Friday, December 23, 2016

Swig Sugar Cookies

Swig Sugar Cookies

For the Cookies:
  • 1 cup unsalted butter
  • 3/4 cup vegetable oil
  • 1 1/4 cups granulated sugar
  • 3/4 cup powdered sugar
  • 2 tablespoons water
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
For the Frosting:
  • 1/4 cup unsalted butter
  • 6 tablespoons sour cream
  • 1/2 teaspoon pure vanilla extract
  • 4 cups powdered sugar
  • 2-3 tablespoons milk
  • 1-2 drops red food coloring, optional


  1. Preheat the oven to 350°F. Cream together the butter, oil, sugar, powdered sugar, water, eggs, and vanilla until smooth and well combined. In a large bowl, whisk together the flour, salt, baking soda and cream of tartar. Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
  2. Roll the dough into golf ball-size balls and place them 2 inches apart on a cookie sheet. Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge. Repeat with the rest of the cookie dough balls.
  3. Bake the cookies for 8-10 minutes, or until the bottom is lightly browned. They stay soft, so make sure not to over-bake them. Let them cool for 5-10 minutes on the cookie sheet then move them to a wire rack to cool completely.
  4. To make the frosting, cream together the butter, sour cream, and vanilla until well combined. Add the powdered sugar, one cup at a time, mixing well after each addition. Add 2-3 tablespoons of milk to thin the frosting to your desired consistency. Add the food coloring, if using, and whip the frosting for one minute. Spread about 1 tablespoon of frosting on each cookie, allow to set, and then store the cookies in an airtight container in the refrigerator.

Sunday, January 3, 2016

Peanut Butter Cup Cheesecake

PB Cup Cheesecake

1 1/2 cups crushed pretzels
1/2 cup melted butter

Mix together and press into the bottom of a 10" springform pan. Bake for 5 minutes at 350.

Spread on warm crust
3/4 cup melted peanut butter

3 packages cream cheese
1 cup sugar
8 oz sour cream
1 1/2 tsp vanilla
3 eggs

3/4 cup fudge topping
PB cups
Whipped cream

Cream together cream cheese and sugar until well blended. Add in sour cream and vanilla.

Mix in eggs until just blended (overbeating will cause bubbles in the mixture, which can make the cheesecake crack).

Reserve 1 cup cheesecake mixture, pour the rest on top of the crust.

Mix remaining cheesecake with 1/3 cup fudge, pour on top of cake, use knife to swirl.

Bake in water bath at 350 for 65 minutes.

Open oven, allow cake to cool with door cracked for one hour. Refrigerate overnight. Decorate with peanut butter cups, remaining fudge, and whipped cream.

Monday, February 9, 2015

Lemon Bundt Cake

Lemon Bundt Cake

1 box Lemon Moist Deluxe cake mix
1 small box (3-4oz) lemon instant pudding and pie filling mix (non instant works)
4 lg eggs
1 c water
1/2 c oil

Spray and flour bundt cake pan.

Mix all ingredients for 2-3 min. Bake 50-60 min until knife comes out clean. 
Cool and invert 25 min or so.

Glaze with powdered sugar and lemon juice glaze, with small amount milk and almond flavoring.

350 degrees for 50-60 min

Tuesday, December 23, 2014

Beer Cheese Dip

Beer Cheese Dip

  • ½ to ¾ cup beer
  • 3 T. Ranch flavoring
  • 2 cups shredded cheddar cheese
  • 8 oz cream cheese, softened.
  • 8 oz sour cream

Mix cream cheese with ranch seasoning until well blended, then add in sour cream. When that is thoroughly combined, add beer until you reach the desired consistency, then mix in cheese. This is excellent served with pretzels. 

Butter Rum Sandwich Triangles

Butter Rum Triangle Sandwiches

1/2 cup powdered sugar
1/3 cup finely chopped pecans
1 cup butter, softened
2 tablespoons light rum or milk
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons large grain sugar
1 1/3 cups powdered sugar
1/4 cup butter, softened
1 1/2 teaspoons light rum*
1 to 2 tablespoons  Half & Half
Combine 1/2 cup powdered sugar and pecan pieces in food processor bowl fitted with metal blade. Cover; process 45-60 seconds or until pecans are very finely chopped. Combine sugar mixture, 1 cup butter, 2 tablespoons rum and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.

Divide dough in half; shape each half on lightly floured surface into 10-inch long roll. Place onto waxed paper. Flatten sides to form triangle, using waxed paper to help shape triangle. Wrap each half in plastic food wrap. Refrigerate 2 hours or until firm.

Heat oven to 375°F. Cut each log into 1/4-inch slices with sharp, serrated knife. Place 1 inch apart onto ungreased cookie sheets. Sprinkle triangles with large grain sugar. Bake 9-11 minutes or until edges begin to brown. Cool completely.

Meanwhile, combine all filling ingredients except half & half in small bowl. Beat at low speed, adding enough half & half for desired spreading consistency. For each sandwich cookie, spread3/4 teaspoon filling on bottom of cookie. Top with second cookie, sugar-side up. Squeeze together gently.

*Substitute 1/4 teaspoon rum extract or same amount of dark rum.

-These cookies are better the next day.

- Use 2 rulers to shape triangle by pushing sides flat with rulers on opposite sides at the same time.

Recipe from