Homemade Whipped Cream


For Easter dinner I decided I would try my hand at making desert which is something I am always terrified to do. I believe that there is only one other desert recipe on this blog right now. I am feeling more confident in the baking department though so get ready for more desert recipes! After making a pie I had a half a carton of heavy whipping cream leftover and since I would never use it for anything else I figured I would try making some whipped cream for the heck of it. The results were pretty darn amazing. I rated this one on my own because Perry did not get to taste it on its own. This would be awesome in a parfait or on waffles like my girl Melissa tried. You really cannot go wrong. This recipe will make about 2 cups of whipped cream.

Serves:6    Calories: 103/serving


-1 cup of heavy whipping cream

– 3 tbsp granulated sugar

– Couple drops of vanilla OR almond extract (I used almond)


1.) in a large bowl whisk ingredients together for about 3-5 minutes.

2.) It will start to thicken which is what you want but don’t whisk it to the point it starts to look like cottage cheese. It will also “harden” a little when you refrigerate it.

3.) Enjoy!

*Original recipe comes from http://www.chow.com

**Photo is an original taken by me

Baked Chicken Chimichangas


I’ve had a hankering for Mexican food and decided to try for some chimichangas. The problem was that chimichangas are not good for the diet so I had to search far and wide for a good healthier recipe. Thanks to http://www.the-girl-who-ate-everything.com I found a better way to make this old favorite. The one thing Perry suggested which I will definitely do next time is to splurge and make some guacamole to go with it.

Serves: 6    Calories: 367


– 2 cups of cooked chicken, shredded

– 1 cup of salsa, this is where your own personal taste comes in

– 1 tsp ground cumin

– 1/2 tsp dried oregano leaves

– 1 cup low fat shredded cheddar cheese

– 2 green onions chopped

– 6-8in flour tortillas

– Low fat cooking spray

– Whatever you want to put on top like sour cream, salsa, guac etc..


1.) Preheat oven to 400

2.) Mix chicken, salsa, cumin, oregano, cheese and onions.

3.) Put about 1/3 cup of the chicken mixture into the center of each tortilla

4.) Fold opposite sides over filling. Roll from the bottom and place seam-side down on your baking sheet.

5.) Spray very lightly with cooking spray

6.) Bake for 25 minutes or until golden brown and crispy.

7.) Get as crazy as you want with your toppings and enjoy!

*Original recipe found at http://www.the-girl-who-ate-everything.com

**Photo is an original taken by me

Low Cal Swedish Meatballs


Swedish Meatballs are a comfort food I love but not one my hips really enjoy. I found this low cal recipe and it came pretty close to it’s calorie loaded stepsister. It’s rich but not overly done. Definitely a recipe I will be keeping posted on my fridge for a while! I did not add mushrooms because they are not my thing so check out the original recipe if you want them that can be found at http://www.laaloosh.com

Serves: 4    Calories: 219/6 meatballs (doesn’t include noodles so make sure to add that separate if you are counting)


– 1 lb extra lean ground beef

– 1 lg. onion, chopped

– 2 lg. celery stalks

– 1 egg

– 1/4 cup of whole wheat breadcrumbs

– 1/3 cup of fresh parsley, chopped

– 3 cups of fat free beef stock

– 3 oz fat free cream cheese

– 1/4 tsp cinnamon

– 1/4 tsp nutmeg

– 1/8 tsp ground ginger

– 1/8 tsp cardamom

– 3 garlic cloves

– Egg noodles (optional but definitely suggested)


1.) Preheat oven to 350. lightly spray your baking dish (9×13) with non-fat cooking spray. Place the dish in oven while it preheats.

2.) Blend or process onion parsley, garlic and celery.

3.) Place blended mixture in a bowl and add beef, egg, breadcrumbs, cinnamon, nutmeg, ginger, and cardamom. Combine well.

4.) Make 24 1 inch meatballs and remove hot dish from the oven. Place meatballs in the dish about 1/2 an inch apart. Press on them lightly to slightly flatten the bottom.

5.) Bake for 15 minutes and turn them over baking for an additional 10 minutes.

6.) In a large nonstick pan add beef broth and bring to a boil. Reduce heat and simmer gently adding the meatballs. Cover and cook for 25 minutes.

7.) Remove meatballs from the sauce and set aside.

8.) Add cream cheese (I softened mine a little beforehand), and slowly whisk until cream cheese is combines.

9.) Pour sauce over meatballs (and noodles if you want to make with noodles) and sprinkle some fresh parsley on top (and maybe a little parmesan cheese like I did:) )

10.) Enjoy!

*Original recipe found at http://www.laaloosh.com

**Photo is original taken by me.

Garden Flatbread Pizza with Goat Cheese


These have become a signature weeknight dinner in our house. They are so easy to make and extremely flavorful. You can top them with whatever you want but we love the combination I always use. The only true fats you should be putting on these puppies are the goat cheese and olive oil. Other than that it’s 100% veggies and herbs.

Serves: 2               Calories: 277


– Flatbread (we find ours near the deli counter at our grocery store)

– Olive oil, enough to LIGHTLY coat both sides of the flatbreads

– 2 Cloves of garlic, minced

– 2 Lg. zucchini, grated

– Fresh or dried thyme

– Salt and pepper to taste

– 1 carton of cherry tomatoes

– Fresh basil (you can used dry but trust me you’ll want to use fresh… Think Brooklyn pizza)

– Crumbled goat cheese (your standard size container)


1.) Preheat oven to 400

2.) Coat both sides of the flatbread with olive oil (don’t overdo it) and spread minced garlic on top. Bake for 5 minutes or until bread starts to get crispy.

3.) In a large pan cook shredded zucchini, thyme, and salt/pepper to taste for about 6 minutes.

4.) Spread zucchini mixture over flatbreads and lay fresh basil on top followed by tomatoes and goat cheese. Bake for an additional 3 minutes or until cheese starts to melt.

5.) Let cool for a minute then either enjoy whole or cut into strips

*Photo and recipe are originals by me