Microwave Cheesecake In A Cup!

Cheesecake is my all time favorite sweet to eat!  So when I found I could have it in a matter of minutes and make it less calories, I said YES PLEASE!!!!
 
What you need
 
2 ounces low fat cream cheese
1/2 cup low fat sour cream
2 tbsp. sugar ( I used 2 packets of sweet n low or equal...any of them will do the job)
2 tbsp. egg whites (beaten)
1/2 tsp. lemon juice
1/2 tsp. cornstarch
3 graham cracker squares
dark chocolate (chopped)

 

First start by beating your cream cheese until its nice and fluffy/smooth.  Mix in your 1/2 cup sour cream, 2 tbsp. sugar, 2 tbsps. egg whites (pre-beaten), 1/2 tsp. lemon juice, and 1/2 tsp. cornstarch.  Whisk that all up together...pretty easy right?  Blend about 2 minutes.  Then chop up any add ins that you have decided on (I went with chopped dark chocolate pieces) and fold in gently.

 

Then you can either make yourself a nice big cup full or divide into portions.  As you can see I was willing to share today haha.  I divided it into three portions.  Microwave on medium 2 1/2 minutes.  you want the center to bubble slightly, not crack.  Keep an eye on it depending on your microwave could take longer or shorter.  Once its cooked I like to top with some broken graham cracker pieces and let refrigerate for at least 30-45 minutes.

Try this one if you are in need for a quick sweet snack!  It really satisfied that cheesecake craving for me!
                                                            EAT! ENJOY! YUM!

Egg In A Hole with Turkey Sausage Crumble and a Tomato, Avocado, Onion Dice

This is a fun, quick and easy way to try eggs in a slightly different way.  It's also great in the way that you really can eat it at any time of the day!

What you need

Your bread of choice (I chose whole wheat)
1 egg per serving
2 turkey sausage links (out of casing, hot or sweet I used one of each)
8-10 chopped cherry tomatoes
1/2 avocado
1/2 chopped Onion
1 tbsp. lemon juice
Cooking spray

 Start out with your frying pan on medium cooking the turkey sausage for about 7-8 minutes.  once that's all cooked up, start up another frying pan on medium.  Make sure to spray some nonstick spray on the bottom. 

 

 

Take your sliced bread, bend it in half and remove small piece from center.  Place down in the hot pan.  Now just crack your egg and place right over the hole you made in center of bread.  I cooked mine about two minutes before flipping it over for an additional minute or so.   

After your egg in a hole is done cooking through dice up your cherry tomatoes, onion, and avocado.  I topped it with 1 tbsp. of lemon juice and a dash of black pepper.

Now just add turkey sausage right on top of your egg in a hole followed by your tomato, avocado, and onion.  Then eat! the best part ; )  EAT! ENJOY! YUM!

Snickerdoodles

Snickerdoodles are a HUGE hit in our house - I can't make enough of them to keep up with demand! I have experimented with tons of different recipes, but this one makes huge, puffy, soft cookies -and they STAY SOFT!!!

Ingredients

• 1 cup unsalted butter, softened
• 1 and 1/3 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 2 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup sugar (for topping)
• 1 teaspoon cinnamon (for topping)

Instructions

• Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper.
• Make the topping by tossing 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl, and set aside.

• Using a stand mixer with the paddle attachment, cream the butter for about 1 minute on medium speed. Once smooth, add the sugar until fluffy and light in color. Mix in egg and vanilla, scraping down sides as needed. Set aside.
• In medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt. With mixer running on low speed, slowly add the dry ingredients to wet in 3 different parts. The dough will be quite thick.

• Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon sugar topping. Bake cookies for 11-12 minutes. Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to wire rack to cool completely.

Grilled Portobello Mushrooms with Tomatoes and Mozzarella

This particular recipe is a perennial favorite, often requested by my husband and bunches of family members. I often get asked how to make it, so I thought I would do my good deed for the week  - here you go!

Ingredients

• 3 Tablespoons Olive Oil
• 4 large portobello mushrooms, stemmed
• salt and pepper
• 3 Tablespoons Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 3 small to medium sized vine ripened tomatoes, cut into 1/2 inch pieces
• 8 ounces mozzarella, cut into 1/2 inch cubes
• 1/4 cup chopped fresh basil leaves
• Balsamic Vinegar (*totally optional, not in original recipe)

Instructions

• Drizzle 3 Tablespoons of olive oil over both sides of the mushrooms. Sprinkle with salt and pepper.

• Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the garlic and EVOO in a medium bowl to blend. 

• Add the tomatoes, cheese and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper. I will usually sprinkle a couple of dashes of balsamic vinegar into the salad, as well - I just like the way it tastes.

• Place 1 hot mushroom gill side up on your plate. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with EVOO to finish, if you like, though I usually find it unnecessary.