Wednesday, February 17, 2010

Banana-Pineapple Cake with Whipped Cream Cheese Frosting

I have become the birthday cake maker at work. It's a little bit nerve-wracking because every time I bring a cake in I feel like people are expecting really great things from me! This cake made me especially nervous because I kind of made it up and had no idea how it would taste. Thankfully, it was delicious! There is a bakery in Tampa that makes a Hummingbird Cake, and that was my inspiration for this (Hummingbird is the birthday girl's favorite!). What I really loved about this cake was that it was very light tasting and also light in calories!

Shout out to Kelly from My Sweet Life for the frosting recipe =)

Banana-Pineapple Cake with Whipped Cream Cheese Frosting


1 box butter yellow cake mix
3 eggs
1/4 cup applesauce
2 tbsp butter, melted
3 ripe bananas, mashed
1 can crushed pineapple, drained
Cooking spray

Preheat oven to 350. Spray a 9x13 glass baking dish with cooking spray. Add cake mix, eggs, applesauce and butter to a large mixing bowl. Beat on medium speed for two minutes. Mix in bananas and pineapple. Pour in baking dish. Bake for 33-35 minutes or until knife inserted in cake comes out clean. Let cool completely before frosting.


1 box of 1/3 less fat cream cheese, room temperature
1 cup confectioners sugar
1 tsp vanilla
12 oz. fat-free cool whip

Beat cream cheese. Add vanilla and sugar, and beat until combined. Fold in whipped cream until combined. Frost cake and keep refrigerated.

Fettuccini Alfredo with Bacon

Fettuccine Alfredo was my first favorite pasta dish. Growing up, we would go to Olive Garden and I would enjoy a big bowl of the pasta with an extra side of alfredo sauce to dip my breadsticks in. Then I got older and read something about this dish being a "heart attack on a plate". Hmmmm, that doesn't sound too healthy! So I have curbed my passion for my favorite pasta and very rarely eat it. So when I got an issue of Cooking Light in the mail and it had a recipe for Fettuccine Alfredo with Bacon I immediately tore it out and put in my recipe file. I pulled it out tonight and it was definitely a great, light version of my classic favorite.

Fettuccine Alfredo with Bacon
From Cooking Light

1 (9-ounce) package refrigerated fresh fettuccine (REALLY important to use fresh!)
2 slices applewood-smoked bacon, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 cup 1% low-fat milk
2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
2 tablespoons chopped fresh parsley (I left this out)
1/2 teaspoon freshly ground black pepper

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.

Wednesday, February 10, 2010

Steak Tips with Peppered Mushroom Gravy

I'm sure it's obvious that I love Cooking Light. This was in a recent issue, in the Superfast column. It was quick, easy and tasty...perfect for a weeknight meal.

Steak Tips with Peppered Mushroom Gravy
From Cooking Light

2 cups uncooked egg noodles (I used wheat)
Cooking spray
1 pound top sirloin steak, cut into 3/4-inch pieces
1 tablespoon butter
2 tablespoons finely chopped shallots
1 (8-ounce) package presliced baby bella mushrooms
1 teaspoon minced garlic
1 tablespoon low-sodium soy sauce
3 tablespoons all-purpose flour
1 1/2 cups fat-free, less-sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon dried thyme

Cook noodles according to package directions, omitting salt and fat; drain. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs.

Herb Mustard Grilled Turkey Tenderloin

I've had turkey tenderloin in the freezer for a few weeks, planning to make a Cooking Light recipe that involved stuffing and cranberry sauce. One night I needed a quick dinner though, so out came the turkey (the original recipe will still be made one sounds delicious!) and I searched online for a marinade. This one was listed as a marinade for beef but it was amazing on the turkey, and healthy!

Herb Mustard Grilled Turkey Tenderloin
Adapted from Taste of Home

1/2 cup Olive Oil
1/2 cup chicken broth
3 tablespoons stone ground Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons lemon juice (omitted because I didn't have any)
1/2 teaspoon sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon each dried oregano, rosemary, tarragon and thyme
1/8 teaspoon pepper
Turkey tenderloin

In a small bowl, combine the oil, broth, mustard, vinegar, sugar and seasonings. Pour into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate overnight (I only had mine in the fridge for about 3 hours), turning bag once or twice.

Drain and discard marinade. Grill, covered, over medium heat for 20-25 minutes or until meat reaches desired doneness. Let tenderloin stand for 10 minutes before slicing.