Weight Loss Goddess

What You Need:

1/2 C of flour

1/4 t of baking powder

1/8 t of salt

1/2 C of light brown sugar, packed firm

3 T of egg, well beaten

1 T unsalted butter, melted

1/2 t of vanilla extract

1/3 C of white chocolate chips

1/3 C of almonds, toasted and chopped coarse

How to Make It:

Place the oven rack into the middle of the oven and set the oven temperature to 350 degrees.

Line the bottom of a loaf pan with foil that runs up and over the short ends of the pan.

Spray the foil lightly with a non stick cooking spray.

Dump the flour into a mixing bowl.

Add the baking soda and salt and toss with a fork to blend together.

In a separate bowl whisk together the brown sugar, egg, butter and vanilla until well blended.

Pour the egg mixture into the flour mixture and whisk well.

Fold in the chocolate chips and almonds until well combined.

Pour the batter into the prepared pan and smooth to even.

Bake for 22 minutes until the top is dry and golden brown.

Transfer the pan to a wire rack to cool completely.

When ready to cut remove the bites using the premade foil handles.

Cut into 24 bite size squares

Makes 24 bites

These little bites are perfect for just grabbing a snack as you run by.  They also work as gifts. Place a few of the bites into a foil lined box and give to your family and friends anytime of the year.

What You Need:

1 fully baked prepared shortbread crust

1/2 C of heavy whipping cream

3 T of whole milk

3 oz. bittersweet chocolate, chopped

1 large egg

1 T of sugar

1/8 t of salt

2 T of confectioners’ sugar

1 t of unsweetened cocoa powder

1/4 t of instant espresso powder

1/2 C cold whipping cream

How to Make It:

Place the oven rack in the middle rung of the oven and preheat the oven to 350 degrees.

Pour the heavy cream and milk into a saucepan and place the pan over medium heat.

Bring the liquid to a rapid boil then remove from the heat.

Add the chopped chocolate, swirling the pan slightly to make sure all the chocolate is covered.

Let the chocolate stand in the hot liquid for 1 minute then stir to melt completely.

In a small bowl whisk the egg, sugar and salt until well blended.

Slow pour 1/4 C of the chocolate mixture into the egg mixture, stirring as you add so the egg doesn’t cook with the hot liquid.

When the chocolate mixture is blended in, add the remaining chocolate and whisk to blend in well.

Spread the filling into the pie crust.

Bake the tart for 16 minutes or until the center is set.

Remove from the oven and transfer to a wire rack to cool for 15 minutes.

In a bowl whisk together the confectioners’ sugar, cocoa and espresso powder.

Slowly whisk in the cold whipping cream.

Beat with an electric mixer on high speed 1 minute or until stiff peaks from.

Remove the tart from the pan and place on a platter.

Pour the cream over the tart allowing it run down the sides.

Makes 8 servings

A tart pan with a removable bottom will make removing this cake a snap. If you don’t have a tart pan use a kitchen knife and non metal spatula. Run the knife around the edges and under the bottom of the tart. Use the spatula to help guide the tart from the pan and onto a serving platter.

What You Need:

1 partially baked prepared chocolate pie crust

2 T sugar

1 T + 2 t of flour

1/8 t of salt

1 large egg yolk

1/4 C + 2 T of whole milk

1 1/2 t of banana extract

1/2 t of vanilla extract

1 banana

How to Cook It:

Dump the sugar into a saucepan

Add in the flour and salt and toss with a fork to combine.

Stir in the egg yolk and milk then place the pan over medium heat.

Stirring constantly, cook 4 minutes or until the mixture thickens and just begins to boil.

Remove the pan from the heat and blend in the banana and vanilla extracts.

Transfer the mixture to a bowl and allow it cool to lukewarm, stirring it occasionally.

Spread half of the custard mixture into the bottom the prepared pie crust.

Slice the banana into thin slices and place over the top of the custard.

Spread the remaining custard mixture over the top.

Cover the pie and chill for at least 2 hours or until very cold.

Makes 8 servings

Garnish the top of your pie with curled chocolate or whipped topping. The banana extract will give this pie a vibrant banana taste. It may be omitted if you want a mellower banana flavor..

What You Need:

3/4 C of flour

1/4 C + 3 T of unsweetened cocoa powder

1/2 t of baking soda

1 t of salt, divided

3/4 C + 2 T of sugar

1/4 C + 5 T of butter, divided

1 large egg, beaten

3 T of solid shortening

1 1/2 t of milk

1 1/2 t of vanilla extract

1 1/2 C of confectioners’ sugar

How to Make It:

Preset the oven temperature to 350 degrees and place the rack into the center of the oven.

Spray a cookie sheet with a non stick cooking spray.

Whisk together the flour, cocoa powder, baking soda and 1/2 t salt in a large mixing bowl.

Place he sugar, 1/4 C + 2 T of the butter and the egg in a separate bowl.

Beat on low with an electric mixer for 20 seconds.

Adjust the speed to medium and beat the mixture 20 more seconds or until light and fluffy.

Beat the flour mixture into the egg mixture for 20 seconds or just until the dough is blended.

Using a teaspoon to remove the dough, roll 36 equal shaped balls and place them on the prepared cookie sheet.

Use a glass with the bottom coated with a little sugar to flatten out the cookies.

Bake 14 minutes or until firm.

Remove the cookie sheet and place on a wire rack until the cookies have cooled completely.

Place the remaining 3 T of butter into a bowl.

Add the shortening, milk, vanilla and remaining salt.

Mix with a fork until a smooth paste forms.

Add the confectioners’ sugar and mix until the filling is smooth about 5 minutes.

Spread the cream onto 18 of the cookies.

Top the cream cookies with the other 18 cookies.

Makes 18 cookies

These cookies are just as good as the store bought versions. They are probably better because you made them yourself. If you want a flavored cream such as mint or lemon substitute your favorite flavored extract for the vanilla when making the cream.

What You Need:

1 partially baked pie crust

1/2 C + 1 1/2 T of sugar, divided

1 T + 2 t of flour

1 T of unsweetened cocoa powder

1/4 t of salt, divided

1/2 C of whole milk

1 large egg yolk

1 oz. semisweet chocolate, chopped fine

1 T of unsalted butter, cut into pieces

1/4 t + 1/8 t vanilla extract, divided

1 large egg white, at room temperature

1/8 t of cream of tartar

How to Make It:

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

Whisk together 1/2 of sugar, the flour, cocoa powder and 1/8 t of salt in saucepan.

Add the milk and egg yolk and whisk until blended in.

Place the pan over medium heat and whisking constantly cook for 5 minutes or until the mixture becomes thick and bubbly.

Remove the pan from the heat and whisk in the chocolate and butter.

Place the pan back on the heat and whisk constantly until melted and smooth.

Remove the pan from the heat again and whisk in 1/4 t of the vanilla.

Quickly put together the meringue as the pie filling needs to be hot when the meringue is spread over the top.

Put the egg white into a mixing bowl and beat on medium speed until foamy.

Add the cream of tartar, remaining vanilla and remaining 1/8 t of salt.

Beat on high speed until soft peaks form.

Gradually beat in the sugar until stiff peaks from

Spread the pie filling into the crust.

Mound the meringue onto the filling, spreading to seal around the edges and form peaks in the meringue.

Bake 16 minutes or until the meringue is a golden brown.

Cool the pie on a wire rack that is placed away from any air drafts.

Makes 8 servings

Meringue will “weep” or will form runny syrup if not placed on hot pie filling. Work quickly to create the meringue. Spread it quickly over the hot filling and affix it securely to the pan to seal it over the filling. Always cool meringue in a draft free area to also keep it from weeping.

What You Need:

1 1/2 lb. pork tenderloin

1/2 t salt

1/4 t of pepper

1/2 C of honey

6 T of Dijon mustard

1 t ground ginger

1 t ground cinnamon

1/2 t ground cloves

10 small new potatoes

4 carrots, sliced into coins

3 C of frozen cut green beans

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.

Spray a cast iron Dutch oven well with a non stick cooking spray.

Place the meat into the pan.

Season the meat with the salt and pepper.

Place the honey into a small mixing bowl.

Whisk in the mustard, ginger, cinnamon and cloves until well blended.

Pour the mixture over the top of the meat.

Place the potatoes into the pan.

Add the carrots and green beans.

Cover the pan and bake 45 minutes or until the pork is completely cooked through.

Makes 4 servings

This kid friendly dinner is low in fat and filled full of nutrients.  You can substitute, chicken breasts, turkey breast or even salmon into this recipe if you prefer.

Preparation Time:  approximately 5 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 50 minutes

Nutritional Information:  (approximate values per serving)

Calories 507; Fat 6g; Carbohydrates 79g; Cholesterol 105 mg; Sodium 475 mg; Protein 41g;

Fiber 7g

What You Need:

1/2 C of pine nuts

4 C of tubular pasta

1 1/3 C of water

1 t of olive oil

1/2 red onion, sliced

8 oz. soft goat cheese

1/2 C oil packed sun dried tomatoes, chopped

1/2 t of red pepper flakes

1 t basil

6 T of balsamic vinegar

10 mushrooms, sliced

10 kale leaves, stemmed and chop roughly

How to Make It:

Allow the oven to preheat to 450 degrees and spray the inside and lid of a cast iron Dutch oven with a non stick cooking spray.

Spread the pine nuts in an even layer on a cookie sheet.

While the oven is preheating place the pine nuts in the oven and toast for 3 minutes or until golden, stirring a couple of time for even toasting.

Remove the pine nuts and set aside to cool slightly.

Dump the pasta into the bottom of the prepared Dutch oven.

Pour the water over the pasta and stir to make an even layer.

Scatter the onion slices over the pasta then add the cheese.

Spread the tomatoes over the top and sprinkle evenly with the red pepper flakes and basil.

Pour the vinegar into the pan.

Add in the mushrooms and pine nuts.

Fill the pan with as much of the kale as you can fit in and still have a tight fitting lid.

Bake 45 minutes or until the pasta is tender.

Makes 4 servings

This is a tasty pasta side dish that can be added to any meal.  Want to make it the main course? Add strips of prosciutto or salami to the pan before adding the tomatoes. 

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 55 minutes

Nutritional Information: (approximate values per serving)

Calories 476; Fat 19g; Carbohydrates 61g; Cholesterol 10 mg; Sodium 299 mg; Protein 18g; Fiber 5g

What You Need:

4 garlic cloves, chopped

1 small onion, halved and sliced

2 jalapeno pepper, stemmed, seeded and chopped

2 C of instant brown rice

2 C + 2 T of vegetable broth

1 t ground cumin

1 t ground turmeric

3 carrots, sliced into coins

2 parsnips, sliced into coins

1 zucchini, halved and cut into 1/2 in. slices

3 C of frozen peas

How to Make It:

Set the oven control to 450 degrees allowing the oven to preheat.

Coat the inside and the lid of a cast iron Dutch oven with cooking spray.

Scatter the garlic, onions and jalapeno into the bottom of the pan.

Spread the rice evenly over the top.

Pour the broth into a bowl.

Add the cumin and turmeric and whisk until blended in well.

Pour 3/4 of the mixture over the top of the rice.

Stir to coat the rice well with the liquid then spread the rice out evenly.

In order layer the carrots, parsnips, zucchini and then the peas.

Pour the remaining broth into the pan.

Cover and bake 45 minutes or until the vegetables are tender.

Makes 4 servings

White rice may be used in place of the brown rice if you prefer.  You can also mix up your vegetables.  Add corn, potatoes or even squash to make this dish something different every time you make it.

Preparation Time:  approximately 25 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 1 hour 10 minutes

Nutritional Information:  (approximate values per serving)

Calories 567; Fat 1g; Carbohydrates 105g; Cholesterol 0 mg; Sodium 314 mg; Protein 21g;

Fiber 20g

What You Need:

1/2 of an onion, sliced thin

6 garlic cloves, crushed

1 t of ginger

1 sweet potato, halved lengthwise and sliced into 1/4 in. pieces

1 1/2 lbs. shrimp

3 bananas cut into 1/4 in. slices

1 bell pepper, cored, seeded and cut into thin strips

1/2 T of water

1 T of sugar

1 t red pepper flakes

4 T of white vinegar

1/2 t salt

1/4 t pepper

1 (10 oz.) pkg. frozen spinach

1 (14 oz.) can diced tomatoes, drained well

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.

Coat the inside of a cast iron Dutch oven with a non stick cooking spray.

Scatter the onions and garlic into the bottom of the pot.

Sprinkle evenly with the ginger.

Place the sweet potato slices over the onions and garlic.

Layer the shrimp over the potatoes.

Arrange the bananas over the shrimp and slide the bell pepper strips between the banana slices.

Place the water into a measuring cup.

Add the sugar, red pepper flakes and vinegar.

Whisk until the sugar has completely dissolved.

Stir in the salt and pepper.

Pour have of the seasoned water over the ingredients in the Dutch oven.

Layer the spinach into the pan and top the spinach with the tomatoes.

Pour the remaining seasoned water over the top.

Cover and bake 25 minutes or until the vegetables are tender.

Makes 4 servings

The bananas are what give this dish its tropical taste.  Be sure to remove any brown spots from the bananas before slicing them.  For a little spice add a chopped Serrano pepper in with the onions and garlic.  Because sweet potatoes differ so much in size only use enough to make a single layer over the onions and garlic.

Preparation Time:  approximately 15 minutes

Baking Time:  approximately 25 minutes

Total Time:  approximately 40 minutes

Nutritional Information: (approximate values per serving)

Calories 281; Fat 2g; Carbohydrates 57g; Cholesterol 43 mg; Sodium 317 mg; Protein 11g;

Fiber 8g

What You Need:

1 C of brown rice

2 C of vegetable broth

1 1/2 lbs. halibut fillets

4 T of olive oil

2 T of soy sauce

1 t garlic minced

1 t of red pepper flakes

2 T of sun dried tomatoes

3 C of cauliflower florets

1 zucchini, halved horizontally and cut into half moons

1/2 t of salt

8 mushrooms, sliced

How to Make It:

Preset the oven temperature to 450 degrees and spray a Dutch oven pan with olive oil cooking spray.

Place the rice into the pan. 

Add the vegetable broth and stir to coat the rice well.

Lay the fish fillet over the rice.

In a mixing bowl whisk together the olive oil and soy sauce.

Stir in the garlic, red pepper flakes and tomatoes.

Pour half of the mixture over the fillets.

Add the cauliflower and zucchini to the pan.

Sprinkle the salt over the vegetables and pour the remaining olive oil mixture over the top.

Spread the mushrooms evenly over the coated vegetables.

Cover and bake 45 minutes or until the vegetables are fork tender.

Makes 4 servings

You may use any type of flavored oil or peanut oil in this recipe.

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 55 minutes

Nutritional Information: (approximate values per serving)

Calories 489; Fat 20g; Carbohydrates 52g; Cholesterol 32 mg; Sodium 486 mg; Protein 28g;

Fiber 6g