Helpful Hints: Give that low fat ice cream a little flavor boost!

IMG_4338When you’re trying to eat better but still want to feel like you’re getting a treat it can be hard. Let’s face it, low-fat and low calories generally can mean low flavor too.

Next time you want a little extra flavor and crunch in your lower fat ice cream without adding bunch more fats and calories? Crunch up a handful of non-fat pretzels and sprinkle on top of your favorite flavor.

This one happens to be no sugar added Edy’s Slow Churned Fudge Tracks (with fudge and mini peanut butter cups) and it adds a rich buttery crunch with a little salt.

Go ahead, try it!

What’s your favorite low calorie, low fat treat or topping?



Please note that I received no compensation from either Rold Gold or Edys for this post.  This was just what I had on hand and delicious so I thought I’d share.


Helpful Hints: Decorating with Sprinkles

When I’m decorating with sprinkles, I like to frost first and then dip to ensure maximum sprinkle cover. What can I say? I love sprinkles and other decorations! That said, they can be messy to work with and a pain to clean up.

Here are a few of the things I keep in mind when I’m using those lovely little colored treats:IMG_3950

  • When you’re pouring the sprinkles onto a plate or dish to dip your cupcakes into?
    Pour low to avoid them bouncing everywhere!
  • If you’re dipping frosted items into sprinkles?
    Allow it to set for a few minutes so you don’t end up with wet frosting in your sprinkle dish!
  • If you’re sprinkling onto wet frosting?
    Do so with your fingers, not so far above the frosted item so they don’t go all over.
    Alternately, put all the frosted items into a foil cake baking dish and it will collect the rogue sprinkles and keep (most of) them off your floor

And remember that you can use things other than sprinkles for decorating! Mini chips, little candies, nuts, sugar and spices…there are many possibilities to try.

What do you like to decorate with that’s not a sprinkle?

Helpful Hint: Chicken Strips

IMG_3007Is your schedule hectic like mine can be? If so, here’s a little helpful hint to keep healthy, just about ready to go food on hand so you aren’t as tempted to call for take out or eat out.

Each week I trim the fat from, cut into inch or so wide strips, and cook 2 chicken breasts. That’s enough for me for 4 meals. I cook it in different things, but usually it’s some white wine, salt and pepper. Once it’s cooked simply, you can further seasoned as you like or just eaten as is.

This week I used some pinot grigio I had left over, some Montreal Steak seasoning and kosher salt. After cooking I let it cool and put it in a storage container for later. So far, I’ve mixed it into chicken salad and made it into buffalo chicken to top a salad.

I have tomato sauce, pasta and mozzarella on hand to make some chicken parm like yumminess or I have rice and mixed veggies to whip up some stir fry.

What would you do with precooked chicken?

IMG_3007, originally uploaded by cuteellaisbold.