ANGELA MIA SPAGHETTI SAUCE RECIPES

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CRANBERRY BLISS BARS (STARBUCKS COPYCAT) - SKINNYTASTE



Cranberry Bliss Bars (Starbucks Copycat) - Skinnytaste image

These Makeover Cranberry Bliss Bars are SO good, with less than half the calories and fat of the ones you buy at Starbucks and so much cheaper to make yourself!

Provided by Gina

Categories     Dessert

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 30

Number Of Ingredients 17

2 cups all purpose flour (Gold Medal)
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar (unpacked)
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate
1/3 cup dried cranberries (chopped)
8 oz 1/3 less fat cream cheese (softened)
1/2 cup powdered sugar
2 ounces white baking chocolate (melted*)
1/3 cup dried cranberries (chopped)
1/2 tsp vanilla extract

Steps:

  • Preheat oven to 350°F.  Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
  • In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
  • In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
  • Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
  • Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
  • Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack.
  • Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.
  • *To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.
  • When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

Nutrition Facts : ServingSize 1 bar, Calories 143 kcal, CarbohydrateContent 23.5 g, ProteinContent 2 g, FatContent 5.5 g, SaturatedFatContent 3.5 g, CholesterolContent 6.5 mg, SodiumContent 73.5 mg, FiberContent 0.5 g, SugarContent 16 g

CHICKEN AND ASPARAGUS LEMON STIR FRY RECIPE - SKINNYTASTE



Chicken and Asparagus Lemon Stir Fry Recipe - Skinnytaste image

This quick chicken and asparagus stir fry made with chicken breast, fresh lemon, garlic and ginger is the perfect fast weeknight dish.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 12

1 1/2 pounds skinless chicken breast (cut into 1-inch cubes)
Kosher salt (to taste)
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium shoyu or soy sauce (Coconut aminos for GF, W30)
2 teaspoons cornstarch (arrowroot powder or tapioca starch for whole30)
2 tablespoons water
1 tbsp canola or grapeseed oil (divided)
1 bunch asparagus (ends trimmed, cut into 2-inch pieces)
6 cloves garlic (chopped)
1 tbsp fresh ginger
3 tablespoons fresh lemon juice
fresh black pepper (to taste)

Steps:

  • Lightly season the chicken with salt.
  • In a small bowl, combine chicken broth and soy sauce.
  • In a second small bowl combine the cornstarch and water and mix well to combine.
  • Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.
  • Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
  • Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
  • Remove and set aside and repeat with the remaining oil and chicken. Set aside.
  • Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.
  • Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 268 kcal, CarbohydrateContent 10 g, ProteinContent 41 g, FatContent 7.5 g, SaturatedFatContent 0.5 g, CholesterolContent 98 mg, SodiumContent 437 mg, FiberContent 2.5 g

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