Spicy corn cakes

87 sugar calories

~Shopping List~

  • 1/2 ear corn
  • 2 Tbsp flour
  • 1 Tbsp cornmeal
  • 1/2 Tbsp red onion, diced
  • 1/2 Tbsp fresh basil, chopped
  • Pinch baking powder
  • Pinch baking soda
  • 1 egg
  • 1 tsp buttermilk
  • 1 tsp butter, melted
  • Olive oil
  • 2 Tbsp tomato, chopped
  • 2 Tbsp avocado, diced
  • Pinch cilantro, chopped
  • Salt and pepper

~To do~

Pulse the corn kernels in a food processor or blender, or chop finely by hand.  In a bowl, mix the kernels with the flour, corneal, red onion, basil, baking powder, baking soda and a sprinkle of salt and pepper.  Set aside.  In a coffee mug or small bowl, whisk the egg with a fork and measure out approximately 1/4 of the egg mixture into another small bowl (reserve the remaining egg for breakfast or toss it out).  Mix the egg with the buttermilk and melted butter, then add to the cornmeal mixture and mix well.

Heat a skillet and add a drizzle of olive oil.  When the oil is hot, add the batter and cook each side until golden brown and cooked through.  Serve topped with the tomato, avocado, cilantro.  Adjust salt and pepper as needed.

~Alternative~

Pump up the protein by adding a couple of slices of bacon or a couple of Tbsp of cheddar cheese.

Lasagna cups

119 sugar calories

~Shopping List~

  • 6 wonton wrappers
  • Parmesan cheese, grated (for topping, add to taste)
  • Mozzarella, shredded (for topping, add to taste)
  • 1/2 cup ricotta
  • 1/4 cup ground beef, cooked
  • 1/4 cup marinara sauce
  • Salt & Pepper

~To do~

Preheat oven to 375F.  Oil two muffin tin cups and line with one wonton wrapper each.  In a small bowl, mix th cheeses and the ground beef, and season with salt and pepper.  Put 1/3 of the mixture in the bottom of the won’t wrappers, and top with a spoonful of marinara sauce; repeat this two more times, then top with more sprinkles of Parmesan and the mozzarella.  Bake on the center rack in your oven for 20 minutes or until cheese is bubbly.

~Alternatives~

You can make these ahead of time and freeze them.  Just let them cool completely.  Wrap in plastic (individually) and freeze.  When you are ready to eat, you can just unwrap one and heat it for a minute in the microwave.

Broccoli Casserole

No matter where I find myself, this dish always reminds me of home.  Maybe one day I’ll be able to make it like my mom.

~ Shopping List ~

3 cups broccoli
1 medium onion
1 can cream of mushroom soup
2 cups grated cheese

1 tablespoon butter
2 cups Ritz Crackers

~ What to do ~

Boil or steam broccoli and onion until tender (if boiled, drain water after it is cooked).  While waiting for broccoli to cook, heat butter in frying pan, crush crackers and cook in butter until browned, set aside.  When broccoli is cooked, mix all ingredients except crackers together and pour into  a greased baking dish.  Top with crackers and bake in preheated 350 degree oven for 30-40 minutes.

Do like the spicy side of life?  Try adding a little cayenne with the crackers.