Sunday, January 9, 2011

Making Healthy Taste Great!

OK, So I have been trying some new recipes and for those of you that know, You know I LOVE TO COOK!!!!! So I have  this Chicken Burger Recipe and for a treat.......Double Chocolate cupcakes! How ya like that!!!

Chicken Burger
Total: 26 minutes

 335 Calories
Yield: 4 servings


• 1 tablespoon capers, drained

• 2 shallots, trimmed and peeled

• 1 pound skinless, boneless chicken breast halves

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• Cooking spray

• 4 whole-wheat hamburger buns

• 1/4 cup canola mayonnaise

• 4 green leaf lettuce leaves

• 8 plum tomato slices

• 2 tablespoons Dijon mustard


1. Combine first 5 ingredients in a food processor; process until finely ground. Divide chicken mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side.

2. Place bottom half of each bun on a plate, and spread 1 tablespoon mayonnaise over each. Top each burger with 1 lettuce leaf, 1 patty, and 2 tomato slices. Spread 1 1/2 teaspoons mustard over each bun top, then top burgers.

OK, so now for the treat.......
These cupcakes are easy to make, and because simple ingredients are used, it's best to purchase premium cocoa powder and dark chocolate. Since they're studded with dark chocolate chunks, just dusting them with powdered sugar is enough to decorate these treats. Bake them in muffin cup liners. A dozen of these are a terrific treat to bring to coworkers at the office.

Double-Chocolate Cupcakes

Yield: 12 servings (serving size: 1 cupcake)
150 Calories

• 1 cup all-purpose flour (about 4 1/2 ounces)

• 1/3 cup unsweetened cocoa

• 1 teaspoon baking soda

• 1/8 teaspoon salt

• 2/3 cup granulated sugar

• 1/4 cup butter, softened

• 1/2 cup egg substitute

• 1 teaspoon vanilla

• 1/2 cup 1% low-fat buttermilk

• 1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped

• 2 tablespoons powdered sugar


Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to granulated sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into 12 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until cake springs back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

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