Reduced Guilt Key Lime Pie

Five years ago, I dedicated an entire month to pies on my blog.
I made so many pies that month it's amazing I didn't gain tons of weight.
Please remember that all posts are from 2011, but here are five of my favorites:
Lemon Meringue Pie
Mini Pumpkin Pies
Dutch Apple Pie
Chocolate Cherry Pie
Turkey Pot Pie

With all the pies I made, it's amazing I never made a Key Lime Pie.
I changed that recently though and made one,
but decided to try to make it just a tad healthier!

The Goods:

Graham Crackers

Brown Sugar

Salt

White Chocolate Chips

Butter

Reduced Fat Greek Yogurt

Key Limes

Eggs

Fat-Free Sweetened Condensed Milk

Whipped Cream

Crush your graham crackers in a gallon bag using a rolling pin.

In a medium bowl, combine 1 cup graham cracker crumbs,

1 tablespoon brown sugar, 1/8 teaspoon salt and 1 ounce chopped white chocolate.

Add 2 tablespoons melted butter and toss until evenly moistened.

Press crumb mixture into greased pie pan and bake at 350 degrees for 8 to 10 minutes.

Cool completely on a wire rack.

While crust is cooling, in another medium bowl combine 1/2 greek yogurt, 

1/2 cup fresh key lime juice, 1/2 teaspoon key lime zest, 

3 large egg yolks and (1) 14 ounce can sweetened condensed milk.

Pour mixture into crust and bake at 350 degrees for about 14 minutes.

Cool pie completely on wire rack. 

Chill at least 2 hours before cutting. 

And of course, serve with whipped cream!

Reduced Guilt Key Lime Pie

Adapted from Cooking Light

For the Crust:

1 Cup Graham Cracker Crumbs

1 Tablespoon Brown Sugar

1/8 Teaspoon Salt

1 Ounce White Chocolate Chips

2 Tablespoons Butter

For the Filling:

1/2 Cup Reduced Fat Greek Yogurt

1/2 Cyo Key Limes

3 Large Egg Yolks

1 (14 Ounce) Fat-Free Sweetened Condensed Milk

1. Crush your graham crackers in a gallon bag using a rolling pin.
2. In a medium bowl, combine 1 cup graham cracker crumbs, 1 tablespoon brown sugar, 1/8 teaspoon salt and 1 ounce chopped white chocolate. Add 2 tablespoons melted butter and toss until evenly moistened.
3. Press crumb mixture into greased pie pan and bake at 350 degrees for 8 to 10 minutes. Cool completely on wire rack.
4. While crust is cooling, in another medium bowl combine 1/2 greek yogurt, 1/2 cup fresh key lime juice, 1/2 teaspoon key lime zest, 3 large egg yolks and (1) 14 ounce can sweetened condensed milk.
5. Pour mixture into crust and bake at 350 degrees for about 14 minutes. Cool pie completely on wire rack. Chill at least 2 hours before cutting. 

Greek Chicken Burgers

A few months ago I saw this recipe on a blog I read.

I don't use ground chicken often, but it sounded so good!

I purchased everything I needed just a few days later,

and made these burgers two nights in a row!!!

I changed just a few things from the original recipe,

but they were just as delicious as I thought they'd be.

The Goods:

Hamburger Buns

Ground Chicken

Bread Crumbs

Egg

Cucumber

Red Onion

Lemon

Red Wine Vinegar

Plain Greek Yogurt

Feta (Not Pictured)

Fresh Dill

Parsley Flakes

Salt

Pepper

In a small bowl, combine the following:

1 cup Greek yogurt, juice and zest from 1/2 lemon,

2 teaspoons dried parsley, 1 to 3 teaspoons fresh chopped dill,

salt and pepper to your liking.

In a container with a lid, combine the following:

3/4 cup red wine vinegar, 1/4 of a red onion - thinly sliced,

1 to 2 teaspoons fresh dill - chopped.

Let sit at least 15 minutes, or up to a few days

In a large bowl, combine the following:

1 pound ground chicken, 1/4 red onion - diced, 

1/2 cup bread crumbs, 1 egg, zest from 1/2 a lemon, 

1 to 2 teaspoons fresh chopped dill, 1 teaspoon dried parsley flakes. 

Once mixed, divide into 6 portions and form into patties.

Spray grill and then cook fully.

Toast your buns on the grill too!

Add a little feta cheese and melt for a minute or so.

Spread yogurt mixture onto both buns, 

add thinly sliced cucumbers, 

chicken burger and the pickled onions.

It sadly doesn't look like anything too special...

But man oh man does it sure taste amazing!!!

Greek Chicken Burgers

With Yogurt Dill Sauceand Quick Pickled Onions

Adapted from An Uncomplicated Life

Hamburger Buns

1 Pound Ground Chicken

1/2 cup Bread Crumbs

1 Egg

1 Cucumber

1 Red Onion

1 Lemon

3/4 cup Red Wine Vinegar

1 cup Plain Greek Yogurt

Feta Cheese

Fresh Dill

Parsley Flakes

Salt

Pepper

1. In a small bowl, combine 1 cup Greek yogurt, juice and zest from 1/2 lemon, 2 teaspoons dried parsley, 1 to 3 teaspoons fresh chopped dill, and salt and pepper to your liking.
2. In a container with a lid, combine 3/4 cup red wine vinegar, 1/4 of a red onion - thinly sliced and 1 to 2 teaspoons fresh dill - chopped. Let sit at least 15 minutes, or up to a few days
3. In a large bowl, combine 1 pound ground chicken, 1/4 red onion - diced, 1/2 cup bread crumbs, 1 egg, zest from 1/2 a lemon, 1 to 2 teaspoons fresh chopped dill and 1 teaspoon dried parsley flakes. Once mixed, divide into 6 portions and form into patties.
4. Spray grill and then cook fully. Toast your buns on the grill too!
5. Add a little feta cheese to top of burgers and melt for a minute or so.
6. Spread yogurt mixture onto both buns, add thinly sliced cucumbers, chicken burger and the pickled onions.

David's Famous Salsa!

Growing up in Tucson Arizona,

my best friend's dad made some amazing salsa.

I always wondered how he made it,

but he always said there wasn't really a recipe.

Over the years, I wasn't the only one that asked about it,

so somehow a fairly good recipe was put together

and lucky me, I was able to get my hands on it

and tried to recreate the deliciousness myself!

I was home visiting earlier this year and saw my friend's family.

I hadn't seen her dad in probably 15 years and it was great to catch up.

I asked him permission to share his recipe on my blog,

and since you're reading this, he of course said yes!

So without saying anything more,

let me show you how this yummy salsa is made!

The Goods:

Tomato Sauce

Whole Peeled Tomatoes

Salt

Oregano Leaves

Garlic

Garlic Powder

Green Onions

Cilantro

Dried Chili Tepins

Limes

Red Wine Vinegar

First thing you want to do is get all your ingredients prepped.

Chop up an entire bunch of green onions and set aside.

Mince one to two garlic cloves so you have a full teaspoon.

Chop up one entire bunch of cilantro and set aside.

Slice your limes in half.

In a blender, add ingredients in the following order:

Half the can of whole tomatoes (and juice), 

three quarters of the chopped green onions, 

all of the chopped cilantro, 

juice from the limes, 

red wine vinegar, 

salt, 

a sprinkle of garlic powder, 

minced garlic, 

crushed chili tepins, 

oregano leaves, 

the rest of the whole tomatoes, 

the rest of the green onions 

and last but not least the tomato sauce!!!

Blend well for about a minute. 

And that's it for a batch of David's salsa!

As you can see in the photo above,

this recipe makes quite a bit of salsa!

Knowing that, I've been known to make a batch for myself

and then give a lot of it away to coworkers and friends.

Sometimes I take a little more time and package it up in cute mini mason jars!

David's Famous Salsa

1 (15 oz) Can Tomato Sauce

1 (28 oz) Can Whole Peeled Tomatoes

2 Teaspoons Salt

1/2 Teaspoon Oregano Leaves

1 Teaspoon Garlic, Minced

Sprinkle of Garlic Powder

1 Bunch Green Onions, Chopped

1 Bunch Cilantro, Chopped

1 FULL Teaspoon Dried Chili Tepins, Crushed

3 to 4 Limes

1 Tablespoon Red Wine Vinegar

1. In a blender, add ingredients in the following order:
• Half the can of whole tomatoes (and juice)
• Three quarters of the chopped green onions
• All of the chopped cilantro
• Juice from the limes
• Red wine vinegar
• Salt
• Sprinkle of garlic powder
• Minced garlic
• Crushed chili tepins
• Oregano leaves
• The rest of the can of whole tomatoes
• The rest of the green onions
• Last but not least the tomato sauce
2. Blend well for about a minute. 
3. Store in airtight jar for about a week or two.  

Baked Donut Monday: Salted Caramel

Oh hello there Monday!!!

I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

SALTED CARAMEL BAKED DONUTS!

As I mentioned in last month's post,

I spent a lot of time figuring out the next few donuts to make.

When I found this recipe I was so excited and couldn't wait to make it.

But I had patience (very little) and waited until it was time to make donuts.

The Goods:

All-Purpose Flour

Cake Flour

Sugar

Baking Powder

Salt

Ground Nutmeg

Butter

Eggs

Milk

Sour Cream

Vanilla

Brown Sugar

Corn Syrup

Heavy Cream

Powdered Sugar

Sea Salt Flakes

Add both flours, sugar, baking powder, salt and ground nutmeg to large bowl.

Stir well and set aside.

Beat the eggs in a large mixing cup.

Add the milk, sour cream and vanilla.

Then beat until well combined.

Add the wet ingredients into the dry ingredients.

Stir until just combined, being careful not to over mix.

Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your donut pan until 1/2 to 3/4 full.

Bake at 350 degrees for about 12 minutes.

You can test that they're done with a toothpick.

While donuts are baking, start the caramel sauce!

Add brown sugar, salt and butter in sauce pan over medium heat.

Remove donuts from oven once done and cool in pan for a few minutes.

Continue making the caramel sauce while donuts are cooling.

Stir often until butter and sugar are combined, then reduce heat to simmer.

Add cream and corn syrup, allowing caramel to slowly boil and thicken for 8 minutes.

Once donuts are cool to the touch, 

remove from pan and finish cooling completely.

After 8 minutes, remove caramel from the heat and add vanilla.

Carefully stir in the powdered sugar slowly.

And your caramel is now done!!!

Dip each donut into the warm caramel sauce,

then quickly add sea salt flakes before it sets.

Salted Caramel Donuts

Adapted from All Breakfast All The Time

For The Donuts:

1 1/2 Cups All-Purpose Flour

2/3 Cup Cake Flour

2/3 Cup Sugar

2 Teaspoons Baking Powder

1 Teaspoon Salt

1 Teaspoon Ground Nutmeg

2 Eggs

 1/2 Cup Milk

1/2 Cup Sour Cream

3 Teaspoons Vanilla

For the Caramel Sauce:

1 12/2 Cups Brown Sugar

4 Tablespoons Butter

1/2 Teaspoon Salt

2 Tablespoons Corn Syrup

2 Tablespoons Heavy Cream

2/3 Cup Powdered Sugar

Sea Salt Flakes

1. Add both flours, sugar, baking powder, salt and ground nutmeg to large bowl. Stir well and set aside.
2. Beat the eggs in a large mixing cup. 
3. Add the milk, sour cream and vanilla and beat again.
4. Add the wet ingredients into the dry ingredients and mix until just combined. 
5. Transfer donut batter to a large zipper bag.
6. Cut off the end of the zipper bag and fill your donut pan until 1/2 to 3/4 full.
7. Bake at 350 degrees for about 12 minutes. You can test that they're done with a toothpick.
8. Remove donuts from oven once done and cool in pan for a few minutes.
9. Once donuts are cool to the touch, remove from pan and finish cooling completely.
10. Add brown sugar, salt and butter in sauce pan over medium heat.
11. Stir often until butter and sugar are combined, then reduce heat to simmer.
12. Add cream and corn syrup, allowing caramel to slowly boil and thicken for 8 minutes.
13. Remove caramel from the heat and add vanilla. Then carefully stir in the powdered sugar.
14. Dip each donut into the warm caramel sauce, then quickly add sea salt flakes before it sets.