Tuesday, December 14, 2010

TWD: Apple-Coconut Family Cake(s)


Grad school is out for the next 5 weeks so I've got some more time on my hands. Time to bake hopefully! I was very happy to see that Amber of Cobbler du Monde chose Apple-Coconut Family cake for this weeks Tuesdays with Dorie recipe. This time of the year I love apple desserts and I'm a coconut fan so this recipe was a double plus for me.

Apple-Coconut Family Cake

I decided to make mini cakes instead of one big cake. Much easier to control myself portion wise when I do that as well as making it easy to freeze the leftovers. I also made a few changes to make it a little more WW friendly. I used whole wheat flour for half of the white and used applesauce for the oil as well as splenda for the sugar. This made each mini cake (I got 12) only 3 PP each.

I loved this cake. It was a little sweet but not too sweet, a little nutty from the coconut, and fruity from the apple. Topped with a little light cool whip (yes...I like cool whip on occasion) and it was a perfect little dessert. I'm sure it would be absolutely delicious with none of the changes but I was quite happy with the somewhat healthier version I made. I can see making this cake many times in the future.

Thanks for the yummy pick Amber!

Apple-Coconut Family Cake

You can find the recipe at Amber's blog, Cobbler du Monde, or on page 214 of Baking From My Home to Yours. You can see more tasty cakes from the TWD bakers here.


Sunday, December 12, 2010

Broiled Tilapia Oreganata and an Update

Today I met my original goal that I set when I joined Weight Watchers in April! I've lost 32 pounds and honestly...I was pretty excited when I stepped on the scale this morning. It's been a lot of hard work and sacrifice (like cookies, cakes, and pie. oh my!) but it is so very worth it. While on the old plan, I learned how to eat and cook better foods. Now that they've introduced PointsPlus, I've found it even easier to make healthier choices. Of course, fruit and most veggies being free has really helped me make those healthier choices. I've decided to reset my goal for another 10 pounds to get me in the middle of my healthy weight range for my height (I'm at the top right now...weight...not height ;) ). I know that I'll have no problem getting there eventually with everything I've learned and the support I've gotten from friends and family.

One of the healthier ways I've been eating is to include more fish in my diet. Previously, fish was not something I ate very often unless it was battered and fried as well as dipped in ketchup. Not very weight friendly is it?  I shunned 'naked' fish because it always tasted too fishy for me unless it was either tuna or salmon. But when I started on my weight loss journey, I knew I need to get over my dislike and learn to enjoy more sources of lean protein.

Not long after I joined WW, I found Gina's Skinny Recipes and quickly fell in love. She has a treasure trove of WW friendly recipes...that actually look, sound, AND taste delicious. I've tried many of the last year and I've never felt like I was eating diet food. Her recipes have been what as helped me learn to like fish. One that I really love is her Broiled Tilapia Oregnata. What really drew me to this recipe was the breadcrumb topping. It would still give me that crunchy outside that I like about fried fish but without all of the calories and grease that come with it. 

This was a delicious meal. I served it was garlic rosemary mashed potatoes (a revised WW recipe) and roasted butternut squash. It was super filling and not at all fishy tasting. The panko topping I used was wonderful and gave me just the right amount of crunch that I wanted without the guilt. Definitely a make again recipe for me!

Broiled Tilapia Oregnata

Broiled Tilapia Oreganata 

Adapted from Gina's Skinny Recipes 
  • 1 tbsp finely chopped fresh oregano or 1 tsp dried (I used dried)
  • 4 (5 oz) tilapia fillets (mine were only 4 oz each)
  • 1/2 tsp salt
  • 1/4 tsp fresh pepper
  • 4 tsp olive oil
  • 1 garlic clove, minced (I used about 1/4 tsp garlic powder per fillet)
  • 2 tbsp whole wheat seasoned breadcrumbs (I used whole wheat panko)
Preheat broiler. Line broiling pan with aluminum foil.

Rinse tilapia. Pat fillets dry with paper towels. Season with salt, pepper and oregano. Add garlic, drizzle with oil and sprinkle bread crumbs on top.

Broiled Tilapia Oregnata

Arrange fillets in a single layer on the prepared pan. Broil about 8 inches from the heat until the topping is browned. Be careful not to over cook the fish.

Serve with steamed or roasted vegetables. 

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