dessert · Fast dessert · Lightened Up Recipe

One Pan (Light) Cake Brownies

There are three outstanding things in the title of this post:

  1. Brownies!
  2. One pan
  3. Light

That means I can have one of my favorite quick desserts (brownies) made with fewer calories and fewer dishes to clean up! Yes indeed!

I’ve been making this recipe for years. This came from my Better Homes and Gardens Family Favorites Made Lighter Cookbook. When I decided this would be my husband’s birthday treat (with ice cream, of course!), I went looking on my blog recipe index and couldn’t believe I’ve never shared the recipe here! Well, let’s fix that today!

I love, love, love my Deep Dish Brownies, but they have ALL the fat and calories that most recipes like this would have. There’s no need to blow eating moderately healthy just because there’s a celebration! There are lots of great dessert recipes that have fewer calories and fat grams…and this is one of them!

All you need to pull out to mix it up is a medium-size sauce pan.

Everything gets mixed into this pan and then poured into a 9x9x2″ greased pan! Here’s the simple recipe:

Cake Brownies

  • 1/4 Cup Butter
  • 2/3 Cup Sugar
  • 1/4 Cup Unsweetened Cocoa powder
  • 1 Egg White
  • 1/2 tsp Vanilla
  • 1/3 Cup low-fat Milk
  • 3/4 Cup Flour
  • 1/4 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/4 tsp Salt
  • 1/3 Cup Chopped Pecans or Walnuts

In medium saucepan, melt the butter. Remove from the heat. Stir in the sugar and cocoa powder till combined.

Add egg white and vanilla to saucepan. Using a wooden spoon, lightly beat just till combined. Add flour, milk, baking powder and baking soda. Beat with the spoon till well combined. Stir in nuts. Spread the batter into the prepared pan.

Bake in a 350 degree oven for 16 – 18 minutes or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar. Drizzle with Chocolate Powdered Sugar Icing. Let stand 1/2 hour or till icing is set. Cut into bars.

Chocolate Powdered Sugar Icing: In a small mixing bowl stir together 1/2 cup sifted powdered sugar, 1 Tbl. unsweetened cocoa powder, 1/4 tsp vanilla and enough milk (1-2 Tbl) to make drizzling consistency.

In about 30 minutes you will have brownies cooling on your counter! And since these are lighter than most recipes, you can feel good about adding that scoop of ice cream to your square!

These have a great cake-like texture, and are very moist. You won’t miss any of the fattening things they left out of the recipe and I doubt you’ll mix all the extra bowls! Simple and simply good!

I hope you’ll try them!

Chicken · Comfort Food · Lightened Up Recipe

Country Chicken Pot Pie (Reduced Fat!)

Chicken Pot Pie is one of those classic comfort foods in my book. I have made them for years with my homemade pie crusts and we love that version, but I’ve come across a recipe that is so savory and yet also reduced in fat, and so much faster! The answer to both less fat and less time comes in the form of a reduced-fat crescent roll! These make preparation so easy!

The filling for this pie can be changed to suit your family’s taste buds. The recipe calls for fresh mushrooms, which we loved in there, but if that’s not your jam, you can leave them out and use whatever veggies you love! Here’s the tasty recipe:

Ingredients

1 tsp Butter
1 small chopped onion
1 cup Sliced Mushrooms
1/4 tsp Paprika
1/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 cups Frozen Mixed Vegetables
1 Cup chicken broth
3 Cups Cooked, chopped chicken breast (a rotisserie chicken is great for this!)
2 Tbl. flour
1/2 Cup Fat-free Evaporated milk
4 Reduced-fat Crescent rolls – I used all 8 that came in the can.

My big dish was rather shallow, so I put some of the filling in single serving bowls for another day.

Instructions

  1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
  2. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
  3. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
  4. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
Every bite was so savory!

My husband and I were both happy there were leftovers for another day. I popped the dish back into the oven so the crescent rolls would get crispy again. It was just as good the second time around!

Eating healthy is deliciously disguised in this comfort food makeover! I hope you’ll try this soon!

This Broccoli Salad or this Green Apple Salad would make great accompaniments to this pot pie!

With love from my country kitchen,

Dinner · Lightened Up Recipe · Sandwich

Reuben Sandwiches Done Light(er)

Reuben 2a

I love a good Reuben Sandwich at a restaurant, but I’ve seldom ever made one at home.  First, the Corned Beef is expensive at the grocery store.  Second, the calories are even higher!  But when a generous man at our church shared his homemade sauerkraut with us (again!) I kept thinking about how good a Reuben Sandwich would taste using that freshly made kraut!

So, Continue reading “Reuben Sandwiches Done Light(er)”