Cooking Done Light

You can substitute turkey cutlets, or even fish fillets in place of the chicken in this recipe with excellent results. You can also grill them (rather than broiling) if you so desire.

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I recently received a request from Brianne who wrote “I was wondering if you could do a rhubarb cake recipe. My grandmother used to make it for me as a kid every fall but it was loaded with butter, and not exactly “healthy eating” friendly!”

So here it is Brianne – a low fat version of rhubarb cake! It does contain 3 tablespoons of butter, but divided among the 8 servings, it is far from being “loaded” with it! I really hope that you enjoy it, and that it at least comes close to the cake that you so fondly remember. Also, if you happen to be a fan of rhubarb, make sure to check out the recipe for Strawberry-Rhubarb Muffins – you can freeze them to have on hand for whenever you would like (even after rhubarb season is over!). Thank you again for the request!

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I recently received a request from Brianne who wrote “I was wondering if you could do a rhubarb cake recipe. My grandmother used to make it for me as a kid every fall but it was loaded with butter, and not exactly “healthy eating” friendly!”

So here it is Brianne – a low fat version of rhubarb cake! It does contain 3 tablespoons of butter, but divided among the 8 servings, it is far from being “loaded” with it! I really hope that you enjoy it, and that it at least comes close to the cake that you so fondly remember. Also, if you happen to be a fan of rhubarb, make sure to check out the recipe for Strawberry-Rhubarb Muffins – you can freeze them to have on hand for whenever you would like (even after rhubarb season is over!). Thank you again for the request!

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Warming and deliciously chewy, this mixed-grain porridge makes a hearty morning meal. The whole grains used in this recipe will leave you feeling full and satisfied far longer than any “packet” of instant oatmeal ever could. I “grew up Irish”, so porridge for breakfast is a very common concept for me (as it is for many people overseas), but unfortunately, here in the United States – many people turn their nose up at this traditional breakfast fare. I will admit, this is not a “pretty” meal by any means – as a matter of fact, a bowl of porridge is fairly unappetizing and unappealing to look at!! However, once you have had your first experience with the rich, chewy, comforting and deliciously different flavors of this dish, it will change how you think of it! People are very particular about they like their porridge, hence the optional addition of extra liquid at the end. Some people prefer it more “soupy” in consistency, while others like it very thick and “heavy”. I belong to the latter group, and typically add just a small splash of milk at the very end – but play around until you reach the texture and consistency that YOU prefer. As far as “mix-ins” are concerned, you can add pretty much any topping you are in the mood for. I usually opt for sliced banana and crushed walnuts – but dried fruit is very good too.

I really hope that you will at least try this dish. It really is a wonderful breakfast meal.

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As the seasons transition from one to the other, the foods that you eat should transition with them. There is such a huge variety of fruits of vegetables available to us, that there is no reason not to try them all at least once. You never know – you may just discover a new favorite! Here is a list of just some of the produce available during certain seasons.

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Well, it’s official….. Fall has arrived. Before some of my favorite summer fruits are out of season for good, I decided to have as many of them as I could over the next few weeks. This morning I made some gorgeous wheat germ pancakes and topped them with some fresh berries and apricot-orange sauce. The wheat germ adds a fantastic texture to the pancakes, and the sauce was so good that it go well over pretty much anything!! If you get the chance this week, you really need to try these.

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Today was one of those mornings when I had be out of the house really early, so my morning was pretty rushed. But there is no way, even though I was “short on time”, that I was going to give up my favorite meal of the day. The inspiration for these breakfast sandwiches came purely from necessity – and I’m sure that all of you busy moms out there know exactly what I’m talking about (who hasn’t had a hectic and crazy morning trying to get the kids ready for school, your husband ready for work, and yourself out the door all at the same time!!!)

The very best part about this recipe (aside from the fact that it is super fast and easy) is that the kids can make these themselves!!! You can even get everything ready the night before- measure out the egg whites into individual covered containers and keep them in the fridge. The next morning, all the kids have to do is put a slice of bacon in the bottom of a bowl, shake the container to mix up the egg whites, pour it over the bacon slice, and pop it in the microwave!! That right – the microwave!! No wonder they call necessity the “mother of invention” – she probably didn’t have time to cook a full breakfast spread either!!

Now I know that nothing compares to a homecooked, relaxing breakfast, but for those days when that just isn’t feasible, this is a great alternative!

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There is no need to make a trip to the bakery on a weekend morning to get a sweet and scrumptious breakfast pastry. You can make your own flaky, warm, and simply scrumptious turnovers at home in no time. Plus – this version is much, much healthier, and lighter then any bakery fare – but it still has all of that warm, fragrant bakery goodness!
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I have a big bag of sunflower seeds that is quickly approaching the expiration date on the package, so I needed to find a way to use them up before they go bad. I considered making the normal “seeded fare” (muffins, breads, a nice salad with some seeds sprinkled on top), but I was really in the mood for something with a rich and chewy texture this morning – so I whipped up these cookies! And boy, were they good – they were exactly what I was craving: rich, flavorful, chewy and moist. Plus they are an easy and healthy breakfast or snack that will keep you satisfied until lunchtime. You can feel free to add any additional “mix-ins” that suit your mood – the sunflower seeds will accommodate a variety of different flavors very nicely.

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I have a big bag of sunflower seeds that is quickly approaching the expiration date on the package, so I needed to find a way to use them up before they go bad. I considered making the normal “seeded fare” (muffins, breads, a nice salad with some seeds sprinkled on top), but I was really in the mood for something with a rich and chewy texture this morning – so I whipped up these cookies! And boy, were they good – they were exactly what I was craving: rich, flavorful, chewy and moist. Plus they are an easy and healthy breakfast or snack that will keep you satisfied until lunchtime. You can feel free to add any additional “mix-ins” that suit your mood – the sunflower seeds will accommodate a variety of different flavors very nicely.

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