Everyday Cori By Corine Ingrassia

Look, Feel and Live Your Most Well-Lived Life

cooking

{Skinny} White Chocolate Keylime Pie – 3 ways

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Keylime pie and white chocolate are two of my husband’s all time favorite guilty pleasures. I knew combining the two would instantly be a hit– So last week for Valentine’s Day, I searched around for a recipe… but in true Corine-fashion, I couldn’t help but attempt to cut calories and swap out ingredients.

{Did You Know?} Traditional Keylime pie recipes are approx 480 calories per serving, with 13 grams of fat!– YIKES!

I wanted to make this white chocolate keylime pie as low-cal and healthy as possible… because being able to say it is “half the calories and just as delicious” makes it just a little bit sweeter.

White Chocolate Keylime Pie Weight Watchers Points Plus

I spent a lot of time calculating calories and such and came up with 3 different versions, each cutting out a few more calories. I couldn’t decide which I wanted to share… so, I am sharing all three–

The Skinny White Chocolate Keylime Pie,  The Super Skinny White Chocolate Keylime Pie (6 Points Plus® Points), … and The Ultra low points White Chocolate Keylime Pie in a glass– which is just 4 Weight Watchers Points Plus® points! {woohoo!!}

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Ultra Low Points Plus® White Chocolate Keylime Pie

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Easy Peasy Veal Scallopini {Recipe}

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When it comes to cooking, my style is … psuedo– which basically means, I enjoy making my meals look like I spent all day slaving over a hot stove, when in reality I threw it all together 30 minutes before my husband walked through the door.

Come to think of it, that is my cleaning style too…. hm.

I digress.

If you are like me and “short-cut-cooking” is your middle name, I have a recipe to share with you today that is going to make your family fall at your feet … or at the very least request seconds.

My family has named this one of my “best meals ever” – and believe me, my son is the ultimate critic.

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Enjoy!

The Little Chef Project: Simple Breakfast Ice Cream Waffles

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As I mentioned in my cook-along post, I recently contributed to Chef Boyardee’s Little Chef Cook Book.

The Little Chef’s Cook Book includes a bunch of tips and simple recipe ideas from over a dozen Moms.

Because in our house, school day mornings can be hectic, usually leaving us just enough time to for the quickest breakfasts possible, we relish in our lazy weekend mornings where we get to be a little more creative and fun with our food.

When I was asked to contribute to the Little Chef’s Cook Book, I couldn’t help but share one of our favorite breakfasts we make with the kids.

The “Make-Your-Own- Ice cream Waffles”

This one always scores me major mommy points because, honestly how much cooler can a Mama get than whipping up a breakfast that looks like ice cream?

It is so simple enough for my 4 year old to join in the fun and create her own, and I get to sneak in some fruit too (Mom win!)

You can switch it up too!

Where I used bananas to look like “scoops” of vanilla ice cream you can also cut up strawberries, kiwi, or other fruit to offer additional flavors to your morning!

To see more simple ideas for cooking in the kitchen with kids, check out The Little Chef Project e-book (it’s free!)

…and psst! and my tips are included on page 27!

 

How To: Ham & Cheese Lasagna

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My son, at 6 years old is a total foodie. And not just in the way his Mom is a foodie (the consuming kind), he actually enjoys cooking!

He is enrolled in a cooking class right now and not that he ever really leaves me any to taste, from the scraps and crumbs I’ve had the honor of nibbling on, he is learning to cook some delish meals.

Although cooking with him at the moment completely stresses me out, I am trying- with every ounce of my being to embrace this passion of his- because I know with the proper training in a few years I could very well be running my very own dinner-sweat shop  have the very next Top Chef on my hands.

So this week we cooked the Ham & Cheese lasagna he cooked a few weeks ago in class.

Try it. You will die and go to cheese heaven- I promise.

HAM & CHEESE LASAGNA RECIPE

ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped (1 cup)
  • 4 stalks celery, thinly sliced (2 cups)
  • 4 carrots, chopped (2 cups)
  • 2 cloves garlic, minced
  • 3 cups sliced crimini mushrooms or other small brown mushrooms (8 oz.)
  • 2 cups cubed cooked ham
  • 2 cups whipping cream
  • 1 14 1/2-ounce can diced tomatoes with basil, garlic, and oregano
  • 1/2 cup water
  • Salt and ground black pepper
  • 1 cup grated Parmesan cheese
  • 1-1/2 cups shredded Swiss cheese (6 oz.)
  • 12  lasagna noodles (7 to 8 oz.)
directions1. Preheat oven to 350 degree F.

2. For sauce, in a 12-inch skillet sauté onion, celery, carrots, and garlic, in hot oil over medium heat for 4-5 minutes until vegetables are tender. Add mushrooms and ham. Cook, uncovered, for 10 minutes, stirring occasionally.

3. Stir in cream, undrained tomatoes, water, and wine. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Season to taste with salt and ground black pepper.

4. Boil lasagna noodles.

5. In a bowl combine cheeses.

6. Spoon 1-1/2 cups of the sauce in a 3-quart rectangular baking dish. Sprinkle with 2/3 cup of the cheese mixture. Top with 4 lasagna noodles, overlapping as needed. Repeat twice. Spoon on remaining sauce and sprinkle with remaining cheese mixture.

7. Bake about 30 minutes or until heated through. Let stand, 10 minutes before serving. Makes 12 servings.

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