Cooking - for a new lifestyle (Our Test Kitchen)

For Father's Day I searched through the Eat, Shrink and Be Merry cookbook and found a delicious chocolate cake... and realized it would take too long to make. Next I found this recipe and those that got a slice really enjoyed it. We suggest having a scoop of vanilla ice cream or glass of milk with it. Ingredients 1 box (440g) low fat brownie mix (I used Betty Crocker Fudge Brownies) 2 cups 1% cottage cheese 1 cup light sour cream (not fat free) 1 pkg light cream cheese at room temperature 1 cup granulated sugar 1/3 cup unsweetened cocoa powder 1/4 cup all purpose flour 6 oz semi sweet (not unsweetened) chocolate squares, melted and cooled slightly 1 cup fat free egg substitute or 4 whole eggs 1 tsp vanilla Chocolate sauce for drizzling (optional) 1-- Spray a 10" (or 9" works as well) springform pan with cooking spray. Prepare brownies according to package directions, baking in springform pan instead of regular cake pan. Brownies should bake in about 20mins...

from soscuisine.com Serves 2 Preparation 10 minutes / Cooking 10 minutes 460 calories per serving 160 g spaghetti 1 tbsp canola oil 1/2 shallot, finely chopped 1 tbsp Parsley and Garlic Base (see below) 2/3 cup canned diced tomatoes 2 snow crab legs, cooked, or Alaskan crab (I used 260 g of canned crab) 1/4 cup 15% cream salt and ground pepper to taste Start by cooking the pasta using package instructions. Heat the canola oil in a skillet over medium heat.  Sweat the finely chopped shallot for 2-3 minutes, taking care not to let it burn.  Add the parsley and garlic base, then add the diced tomatoes and cook uncovered, with occasional stirring.  Add salt and pepper to taste. While the sauce and pasta are cooking, shell the cooked crab meat, using a nutcracker (or can opener in my case . . . LOL).  Add it to the pan at the very last minute just to warm it up.  Add the cream. Pour the drained spaghetti over the sauce and toss gently.  Serv...

from soscuisine.com 2 servings Preparation 10 minutes / Cooking 30 minutes / Standing 10 minutes 210 calories per serving 1/2 onion, finely chopped 1/2 carrot, finely chopped 1/2 Tbsp. butter, unsalted 1/2 cup pearl barley 1 cup chicken broth 1/3 cup water 1 bay leaf 2 Tbsp frozen peas salt and ground pepper to taste Melt the butter in a saucepan over medium heat.  Add the onion, sprinkle with salt, then saute until the onion begins to soften, about 5 minutes. Add the barley, then cook 3 minutes with constant stirring.  Pour in the broth and water.  Bring to a boil, then reduce the heat to low, stir once, add the bay leaf and cover.  Cook until the barley just starts to become tender, about 25 minutes.  Add the carrot and peas, cover and cook until the vegetables are tender, 6-7 minutes. Remove the saucepan from the heat, stir once, cover and let stand 10 minutes.  Discard the bay leaf, adjust the seasoning and serve.