Warm Chocolate Pudding

I am not one to make things out of a box. I would much prefer to make my recipes from scratch. Especially when it comes to pudding. The stuff that comes out of the box always taste so fake to me. This recipe has a very rich chocolate taste. It is delicious!

Ingredients

1 large egg

2 1/4 cups nonfat or low-fat milk, divided

2/3 cup sugar, divided

1/8 teaspoon salt

2/3 cup unsweetened cocoa powder

2 tablespoons cornstarch

1 teaspoon vanilla extract

Directions
1.     Lightly beat egg with a fork in a medium bowl.
2.     Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
3.     Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
4.     Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.

Calories: 164

Fat: 2g

*Image courtesy of eatingwell.com

Chicken Tortilla Soup

I spent the weekend sick in bed and all I wanted was soup. One of my favorite soups is Tortilla soup. My roommate found this recipe and decided to make it for me. It was so delicious and she said it was so easy. But instead of making the tortilla strips she just bought them.

Ingredients

2 1/2 teaspoons vegetable oil

6 (6 inch) corn tortillas, cut into 1/2 inch strips

3 cups chicken broth

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can whole kernel corn, drained

2 skinless, boneless chicken breast halves, cut into bite size pieces

1/2 cup salsa

1/2 cup chopped fresh cilantro

Directions

1. Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.

2. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil.
3. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.

4. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips. 

Calories: 257

Fat: 5.5g

Tripple-Berry Angel Shortcakes

Just because you are eating healthy doesnt mean you have to stray away from desserts. Here is a very healthy dessert recipe and its delicious.

Ingredients
1 box (1 lb) Betty Crocker® angel food cake mix
1 ¼ cups cold water
1 can (21 oz) raspberry pie filling
3 cups sliced fresh strawberries
2 cups fresh blueberries
Whipped cream, if desired

Directions
1. Heat oven to 350°F. Make and bake cake mix as directed on box for angel food (tube) pan, using cold water. Cool completely, about 2 hours.

2. In medium bowl, mix pie filling, strawberries and blueberries.

3. Cut cake into 12 slices. Cut each slice in half diagonally to make 2 triangles. Arrange 2 triangles on each of 12 serving plates. Top with fruit mixture and whipped cream.

Calories: 220
Fat: 0g

*Image courtesy of EatBetterAmerica.com 

Grilled Chicken with Tomato-Avocado Salsa

My roommate came home with this recipe last week. She got it from a co-worker that said it was to die for. So of course we tried it. And let me tell you it was amazing! I did make a few minor adjustments though. I added more avocado and used serrano peppers instead of the jalapeño pepper (I like things spicy but not that spicy).

Ingredients

For the salsa

4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved
1/2 small red onion, finely chopped
1 jalapeño chili pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

For the chicken

1/2 cup non-fat, plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper

Directions
For the salsa:
1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine.
(This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken:
1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.
2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.
3. Preheat the grill to medium-high.
4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.
5. Serve the chicken with tomato-avocado salsa.

Nutrition Facts per serving: 1 chicken breast and salsa
Calories: 283
Fat: 6 g