Loaded Au Gratin Potatoes

This recipe will blow your mind! When I made it, I had to call a couple people to come over and be my taste-testers because I was so excited about how yummy it was. I love au gratin potatoes but I always feel SO guilty ordering them because I know they are made with a combo of butter, fat, heavy cream, etc. You know, all the best things in the world that make food SOOO good. So I decided to give them a make-over and see if cutting some of the fat, and therefore calories, would take away from the scrumptiousness that makes me love this amazing little side dish....nope...the love is still there! Test it out for yourself and let me know what you think! 

4 medium russet potatoes
1 medium onion, sliced into rings
3 Tbsp Hormel real bacon bits
1/4 cup chive, sliced
3 Tbsp butter
3 Tbsp all-purpose flour
1/2 tsp salt (for the cheese sauce)
1/2 tsp pepper (for the cheese sauce)
2 cups skim milk (you can use any milk but I only had skim)
1/2 cup lowfat buttermilk
1 1/2 cups 50% reduced fat white cheddar cheese (such as cabot)
salt and pepper to taste (for potatoes)

Preheat oven to 400 degrees. Butter a 9in pie plate or a casserole dish. Using a cheese grater or the grate feature of your food processor, grate the cheese. Again using your food processor, only this time you will use the slice feature, leave the skin on and slice all 4 potatoes. (You can hand slice in 1/8in. thick round slices but a food processor saves a TON of time!) Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with half of the onion slices, half of the chives and all the bacon bits. Season with salt and pepper to taste. Add remaining potatoes, lightly salt and pepper to taste again. 

In a medium-size saucepan over medium heat, melt the butter. Add in the flour, salt and pepper to create a roux and stir constantly with a whisk for 60-90 seconds. Stir in milk making sure to whisk out any lumps. Cook until mixture has begun to thicken. Add in the cheese all at one time, and stir until melted, this only takes about 45 seconds. Pour cheese sauce over the potatoes, top with remaining onion slices and chives. Cover the dish with foil. Bake for 1 1/2 hours. Remove foil, Broil for 5-7 minutes or until the top begins to turn a golden brown. Let cool for 8-10 minutes before serving. Makes 8 servings

Per Serving: 228 cals / 9g fat / 26g carbs / 13g protein

Enjoy!

XOXO~

Skinny Lemon Blueberry Muffins

If you know me well you know that when I get up in the morning, the second my feet hit the floor, I'm headed to the kitchen to start breakfast. I can't function without it! In the summer time, there is nothing better than a batch of blueberry muffins waiting to be gobbled up! Though, the typical muffin is packed with God only knows what that always seems to find its way to places on my body that I really don't appreciate! So...coming in at just 89 caloriess and 1g of fat, these are re-vamped and re-created to be a guilt-free start to your day!

5oz plain, non-fat Greek yogurt
2 Tbsp light margarine
5 Tbsp Applesauce - natural, unsweetened
1 cup sugar
1/2 cup truvia sweetener (stevia)
1/2 tsp vanilla bean paste* (you can use pure vanilla extract)
2 lg egg whites
1 lg egg
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup lowfat buttermilk
1/2 tsp lemon extract
1-2 tsp lemon zest
2 cups blueberries

Preheat oven to 325 degrees. Keep the blueberries aside. Begin by using 2 bowls. Combine wet ingredients well in one and combine dry ingredients well in the other. Use a gallon sized ziplock, put the blueberries in and sprinkle them with 2 Tbsp of the dry mix and shake the bag. This will help to keep your blueberries from falling to the bottom of your mix. Slowly incorporate the dry ingredients into the wet ingredients. Once well combined, fold blueberries in. Use a 1/4 or 1/2 cup measuring cup to scoop and fill cupcake liners until they are 3/4 full. Bake in preheated oven for 20-25 minutes. They are done when a wooden toothpick peirced through the center of a muffin comes out clean. Makes approx. 24 muffins!

*If you haven't ever used vanilla bean paste, I highly recommend you try it. I use this one and this one! Once I tried it (thanks to a certain chef i know) I quit using extract all together. The flavor is amazing and I feel like I'm eating something that is more pure. The closer you can get to the raw unprocessed version of a food, the better.

Per Muffin: 89 cals / 1g fat / 18g carbs / 3g protein

Enjoy!

XOXO~

Seared Ahi Tuna

I have been asked several times for this recipe so I thought I'd oblige. This is a favorite at my house. We LOVE tuna. It doesn't matter if its raw, seared, cooked...as long as its not out of a can...I'm all over it. This recipe is great for an amazing meal when you're short on time. Enjoy the fruits of your labor...err....without the labor. Sorry ladies...I don't have the same solution for childbirth...you're on your own!

Ahi Tuna Filets (fresh is best)
Butchers Block Pepper (this is just a course ground pepper)
McCormick Grill Mates: Montreal Steak Seasoning
Kosher Salt

Season 1 side of the tuna filet with Pepper, Steak Seasoning and then lightly salt with kosher salt both sides. Just place face down on a hot cast iron skillet for 45 seconds and flip for another 45 seconds, That just sears the outside and leaves the center rare. Remove from skillet. Using a VERY sharp knife cut the filet into 1/2 inch wide slices. To serve, separate them just slightly so they look as if they have fallen like dominoes to one side. Try serving them along side my Brussel Sprouts and a cauliflower puree for an incredibly healthy meal! 

Enjoy!

XOXO~