Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2017:
* Use the Spiralizer at least once per week for healthy veggie-rich meals
* Continue to spin from the Wheel of Meals for recipe inspiration

Tuesday, March 17, 2009

Fluffy Key Lime Pie


I chose to make this light version of Key Lime Pie because of its reduced calories and fast, easy preparation.  Despite its low-fat ingredients, it still tasted very good.   It wasn't classic Key Lime Pie, but it was still a nice lime dessert.

Fluffy Key Lime Pie
8 servings, 180 calories

Ingredients:
1 package (0.3 oz) sugar-free lime gelatin
1/4 cup boiling water
2 cartons (6 oz each) reduced-fat key lime yogurt
1 carton (8 oz) frozen fat-free whipped topping, thawed
1 reduced-fat graham cracker crust (8")

Directions:
In a large bowl, dissolve gelatin in boiling water.  Whisk in yogurt.  Fold in whipped topping.  Pour into crust.  Cover and refrigerate for at least 2 hours or until set.

Corned Beef Cabbage Bake


This recipe was a bit of a St. Patrick's Day experiment because I've never had Corned Beef and Cabbage before, so I was pleasantly surprised with how it tasted.  I was worried that the cabbage might overpower the dish, but it really didn't.  The flavors were all well-balanced.   The way it was served as wedges made me think of it as Corned Beef Pizza.  Overall, this dish was a nice introduction and twist to a classic St. Patrick's Day culinary tradition. 

Corned Beef Cabbage Bake

Ingredients:
1/8 cup butter, cubed
2 cups chopped cabbage
1/3 cup chopped onion
1/2 teaspoon caraway seeds
6 oz deli corned beef, chopped
1 cup (8 oz) shredded Swiss cheese
1/8 cup Thousand Island salad dressing
1 tube (12 oz) refrigerated buttermilk biscuits

Directions:
In a large skillet, melt butter; stir in the cabbage, onion, and caraway seeds.  Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside.  

Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.  

Separate biscuits; place in an ungreased 9" round baking pan and press onto bottom and halfway up sides of pan.  Add cabbage mixture; top with corned beef mixture.  Bake, uncovered, at 350º for 20-25 minutes or until heated through and biscuits are golden brown.  Cut into wedges.