Tony’s stirfry and BSI recipe!

I had to work an hour late today.  I texted Tony to tell him I was on my way home, and he said “what do you want for dinner?”  I told him I had stirfry on the menu, and I walked in the door to this deliciousness!

I was going to use tofu, but steak was good too!

I was going to use tofu, but steak was good too!

So Andrea is the hostess of this weeks Blogger Secret Ingredient Recipe Contest – the ingredient this week is Ginger!

When I explained my recipe to Tony and Hannah I think they both threw up in their mouth just a little bit.  Don’t worry!  I am taking it to work tomorrow to subject my co-workers to this amazing combination!

I don’t know what it is about ginger, but it kind of sticks to the back of my throat a bit.  My neighbor brought back ginger beer from his vacation over the summer, and I have that same feeling when I ate my dish.  I should say that I don’t think I have EVER done anything with ginger other than to shave some in stirfry!

Here are the ingredients I used:


Here’s how it looks before its “dressed!”


All dressed:


All wrapped up!


Grilled Chicken Wraps with Creamy Citrus Ginger Dressing


  • 2/3 cup fat free evaporated milk
  • 5 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 packet Splenda
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper

Place evaporated milk, lemon juice, oil, splenda, ginger and salt and pepper in a small bowl.  Mix well.  (can be stored in a jar in the fridge too!)


  • 4 cups mixed salad greens
  • 3 cups chopped chicken breast
  • 1 cup broccoli slaw
  • 1/2 cup dried cranberries
  • 1/4 cup slivered almonds
  • low carb tortillas

Combine salad greens, chicken, broccoli slaw, dried cranberries and almonds in a small bowl.  Add 2/3 cup of the  dressing and toss well.  Place 3/4 cup mixture on each tortilla and wrap tightly.

Check out Andrea’s site to see what everyone else is cooking up – the deadline to submit your ginger recipe is Sunday night.

I love the new layout of WordPress!  I think its a lot more user friendly for someone like me who isn’t that technical!

Cannot believe tomorrow is Friday again already!  I have to be at work EARLY so it may be a late breakfast post tomorrow.   See you then!

BSI Pumpkin Recipe: Baked Pumpkin Donuts with Cinnamon Honey Frosting

I was torn in so many different directions with this ingredient.  Do I try to do savory, or submit my pumpkin pancakes previously posted?   Then it dawned on me – what about pumpkin donuts!

I’ve made donuts before – but simple method.  Roll out refrigerator biscuits, cut a hole in the middle, deep fat fry until they float and then toss in sugar/cinnamon combo.  Easy, but not so figure friendly.

So when I put my batter together, I really thought it would be thick enough to roll out and use biscuit cutters to make the donuts.  Um, no such luck!  Then I thought, I still have the piping bag from when I made churros the other day, and decided I had nothing to lose!

all frosted!

all frosted!

It made 12 donuts all together:

132 calories, 3.3 fat, 22 carbs, .9 fiber and 3.3 protein

Each donut w/frosting: 132 calories, 3.3 fat, 22 carbs, .9 fiber and 3.3 protein

Baked Pumpkin Donuts with Cinnamon Honey Frosting

Donut Mixture:

  • 2 cups flour
  • 1/4 Splenda brown sugar
  • 1.5 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/4 cup skim milk
  • 2 tablespoons Crisco shortening

In a medium bowl, mix together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda.  Ad pumpkin, eggs, milk and shortening.  Beat with an electric mixer until mixed.

Spoon the mixture into a pastry bag and pipe onto cooking sheet sprayed with Pam.  Bake in a preheated oven at 375 degrees for 10 minutes, or until golden.  Mine took exactly 10 minutes.  Cool on a a wire rack.


  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon light margarine (I used Smart Balance 50/50)
  • 1 tablespoon honey
  • 1/8 teaspoon cinnamon
  • 2 tablespoon skim milk

Mix together until smooth.  This was enough to frost all 12 donuts – the whole frosting recipe comes in at 260 calories, 2 fat, 60 carbs, 0 fiber, 1 protein.  Not too bad and so delicious

This weeks host is Lindsey at  We’ll see what happens!  See you tomorrow!

Dinner and BSI Recipe – sweet potato!

I have been out of these for the longest time!  Now I have a years months supply!


Taco night – dinner was quick because Hannah had fall follies dress rehearsal – out of the 2000 kids that go to Hannah’s school, 450 are involved in fall follies – its a big musical extravaganza – so well put together!  They have four performances next week.

2 tacos (3 oz. beef), 1/2 ounce tortillas and 1/3 cup ff refried beans - and Tabasco and jalapeno slices!

2 tacos (3 oz. beef), 1/2 ounce tortillas and 1/3 cup ff refried beans - and Tabasco and jalapeno slices!

So my friends at work gave me the idea for this recipe.  It took lots of other recipes for me to meld it into this one.  I’ll post the recipe at the end of this post.  Here is the hostess of this weeks ingredient! 

Sweet Potato Pillows swimming in Creamy Red Pepper Sauce

Here are the ingredients:


I sweated out the garlic and red peppers for about 5 minutes, or until they began to soften.  Then I added tomato paste, Italian seasoning and mixed that together before adding 1/2 cup dry white wine, 1 cup chicken broth.  I cooked it until the liquid reduced in half.  Removed from heat and then poured in 1 cup of fat free half and half.  I let it cool slightly then pureed the sauce:


60 calories, 2 fat, 5 carbs, 1.3 fiber and 1 protein

Made 2 cups. Each 1/4 cup serving: 60 calories, 2 fat, 5 carbs, 1.3 fiber and 1 protein

The sweet potato stuffing:

1 1/2 cups cooked sweet potato, 1/4 teaspoon splenda brown sugar, 1/4 teaspoon nutmeg, 1 tablespoon paremsan cheese, salt and pepper

1 1/2 cups cooked sweet potato, 1/4 teaspoon splenda brown sugar, 1/4 teaspoon nutmeg, 1 tablespoon paremsan cheese, salt and pepper

Then I used my hand mixer to blend it:


Into each wonton wrapper went a tablespoon of the mixture.  If you’ve never worked with wonton wrappers before, you need to put your stuffing on the flour side.  I use water on the edges, but you could use egg whites as well.  Once mixed with the water, the flour helps the sides stick together nicely.


look at how pretty they look!

look at how pretty they look!

It MADE A LOT!  40 pillows in all!


I boiled salted water and cooked 4 ravioli to try for 3 minutes.  Using a slotted spoon I drained them to my bowl:

they look a little naked!

they look a little naked!

Added 1/4 cup of sauce:


Because of the sweetness of the sweet potato, I decided it need an extra kick:

crushed red pepper does the trick!

crushed red pepper does the trick!

I didn’t like it at all.


This was so good!  But the best part?  The nutrition!  This plate above comes in at 208 calories, 2.65 fat, 11.1 carbs, 2.5 fiber and 2.65 protein.

Each ravioli is: 37 calories, .65 fat, 6.1 carbs, .3 fiber and 1.65 protein. 

Here is the recipe: 

Sweet Potato Pillows Swimming in Creamy Red Pepper Sauce


Creamy Red Pepper Sauce


1 tablespoon olive oil

2 cloves garlic, minced

2 large red peppers

1 tablespoon tomato paste

½ teaspoon Italian seasoning

½ cup dry white wine

1 cup chicken broth

1 cup ff half and half

Salt and Pepper to Taste


Heat olive oil in a large pan.  Add garlic and sauté until tender.  Add diced red peppers, tomato paste and Italian seasoning.  Cook mixture for 2 minutes, stirring constantly.  Add white wine and bring to a boil.  Boil for 1 minute.  Add chicken broth and bring to a boil.  Boil until sauce is reduced by half.  Add ff half and half and simmer until reduced again by about half.  Remove from heat; using a stick blender, puree.  Season with salt and pepper to taste.



Sweet Potato Ravioli


1 ½ pounds sweet potatoes (I used 3 small ones which ended up with 1 ½ cups sweet potato)

¼ teaspoon Splenda brown sugar

1 cup part skim ricotta cheese

¼ tsp. nutmeg

40 wonton wrappers

Water for crimping edges


Pierce potatoes all over with fork.  Cook potatoes in microwave until soft – about 6 minutes per side.  Cool slightly.  Cut potatoes in half; scoop packed cups potato flesh into a large bowl.  Mix in brown sugar, nutmeg and ricotta cheese.  Season with salt and pepper to taste. 


Place 1 wonton wrapper on work surface.  Place 1 tablespoon sweet potato filling in center of wrapper.  Using your finger, dip into water and rub half of wonton wrapper and fold over to make a triangle.  I then folded the two edges back to make a ravioli shape.  Make sure to seal well so that it doesn’t come undone in the boiling water. 


Cook in batches, careful not to crown the pan so they don’t stick together.  Cook in salted boiling water for about 3 minutes.  Serve with red pepper sauce.


Tips:  Once I put the ravioli in the water, I stirred with a spoon to make sure they didn’t stick to the bottom.

Whew, I think this is the longest post I’ve ever done!  Enjoy!  I am bringing the rest to work tomorrow, hope my friends (who actually LOVE sweet potato) like it as much as I did!

See you at breakfast!