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Recipes


Turkey Carne Molida


Ingredients

 - 1/2 pounds 93% lean ground turkey

 - 1 1/2 teaspoons kosher salt

 - 1/2 medium-size yellow onion, minced

 - 4 garlic cloves, minced

 - 1 cup unsalted tomato sauce

 - 1 cup frozen peas and carrots

 - 1/2 cup water 1 teaspoon reduced-sodium Worcestershire sauce

 - 1/2 teaspoon ground cumin

 - 1/4 teaspoon ground achiote

 - 1/4 cup chopped fresh cilantro, plus more for garnish

 - 8 (6-in.) corn tortillas



How to Make It

Step 1

Cook turkey in a large skillet over high, stirring often, until browned, about 5 minutes. Add salt; cook, stirring with a wooden spoon to break meat into small pieces.


Step 2

Reduce heat to medium-low; add onion and garlic, and cook, stirring often, until onion is softened, 4 to 5 minutes. Add tomato sauce, frozen vegetables, 1/2 cup water, Worcestershire sauce, cumin, and achiote, and stir to combine.


Step 3

Gently stir in 1/4 cup chopped cilantro. Cover and reduce heat to low; cook until meat is tender and sauce thickens, about 30 minutes.


Step 4

Place 1/4 cup carne molida in each corn tortilla. Garnish with cilantro. Reserve leftover meat mixture for another meal.

Nutrition facts​

Calories 210 - Fat 7g - Satfat 2g - Unsatfat 5g - Protein 20g - Carbohydrate 20g - Fiber 3g - Sugars 2g - Added sugars 0g - Sodium 517mg - Calcium 6% - DV Potassium 4% DV

Sources: Courtesy of CookingLight.com

Herb Roasted carrots

Ingredients

1/4 cup olive oil

 - 2 tablespoons chopped fresh thyme

 - 1/2 teaspoon kosher salt

 - 1/2 teaspoon black pepper

 - 3 tablespoons chopped fresh cilantro, divided

 - 3 tablespoons chopped fresh flat-leaf parsley, divided

 - 1 1/2 pounds carrots, peeled and cut diagonally into 2-in. pieces

How To Make It


Step 1

Preheat oven to 400°F.


Step 2

Combine oil, thyme, salt, pepper, 1 1/2 tablespoons cilantro, 1 1/2 tablespoons parsley, and carrots in a large bowl; toss to coat.


Step 3

Arrange carrot mixture on a foil-lined rimmed baking sheet; bake at 400°F for 25 minutes or until lightly browned and tender, stirring once after 15 minutes. Sprinkle with remaining 1 1/2 tablespoons cilantro and remaining 1 1/2 tablespoons parsley.

Nutrition Facts

Calories 133 - Fat 10g - Satfat 1g - Unsatfat 8g - Protein 1g - Carbohydrate 11g - Fiber 3g - Sodium 240mg - Calcium 4% - DV Potassium 11% - DV Sugars 5g - Added sugars g

Source: Courtesy of CookingLight.com

Almond butter Chocolate Truffles​


Ingredients

- 1 cup unsalted, creamy almond butter

- 1/4 cup unsalted almonds 

- 1 cup rolled oats 

- 1 tablespoon honey 

- 1/4 teaspoon kosher salt 

- 1 teaspoon coconut oil 

- 4 ounce dark chocolate 70-85% cacao

Step 1

Line a baking sheet or glass dish that can fit in your fridge with parchment paper. Blend almond butter, almonds, oats, and honey in a food processor. Once fully combined, roll into 1/2 inch balls. Place the balls on the baking sheet or in the dish, and let the truffles cool for 15 minutes in the fridge.

​

Step 2

Melt dark chocolate and coconut oil over a double broiler, or microwave on high in 20 second increments until the chocolate is melted and smooth. Cover the truffles with the melted chocolate and add any toppings.

​

Step 3

Freeze for 30 minutes to harden the chocolate. Remove from freezer, and store in your fridge.

Nutrition Facts

Calories 286 - Fat 21.8g - Protein 8g - Fiber 5.1g - Sugars 6.4g - Sodium 118mg

Source: Courtesy of CookingLight.com

​Field Salad


Ingredients

- 1 cup thinly sliced leek

- 1 teaspoon olive oil

- Cooking spray

- 3 cups trimmed arugula (about 3 ounces)

- 3 cups fresh spinach leaves

- 1 cup sliced mushrooms

- 1/4 cup (1 ounce) crumbled feta cheese

- 3 tablespoons bottled light dill-mustard dressing (such as Maple Grove Farms of Vermont)

Step 1

Preheat oven to 450°.


Step 2

Combine sliced leek and oil. Spread leek mixture into a jelly-roll pan coated with cooking spray. Bake at 450° for 10 minutes or until browned. Combine the leek mixture, arugula, spinach, mushrooms, and cheese in a large bowl. Drizzle with the dressing, and toss gently to coat.



Nutrition Facts

Calories 88 - Calories from fat 51% - Fat 5g - Satfat 1.6g - Monofat 1.7g - Polyfat 1.4g - Protein 2.6g - Carbohydrate 8.6g - Fiber 1.4g - Cholesterol 6mg - Iron 1.4mg - Sodium 197mg - Calcium 103mg

Source: Courtesy of CookingLight.com

​Balsamic Glazed Green Beans and Pearl Onions


Ingredients

- 1 1/4 pounds green beans, trimmed

- 1 tablespoon butter, divided

- 6 ounces red pearl onions, halved lengthwise and peeled

- 1/4 cup fat-free, lower-sodium chicken broth

- 3 tablespoons balsamic vinegar

- 1 tablespoon sugar

- 1/2 teaspoon kosher salt

- 1/2 teaspoon freshly ground black pepper

Step 1

Place beans into a large saucepan of boiling water; cook 3 minutes. Drain and rinse with cold water; drain well. Place beans in a large bowl; set aside


Step 2

Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until lightly browned, stirring frequently. Add broth, vinegar, and sugar; bring to a boil. Simmer 3 minutes or until syrupy. Add beans, remaining 1 1/2 teaspoons butter, salt, and pepper; toss to coat. Cook for 2 minutes or until thoroughly heated.

Nutrition Facts

Calories 56 - Fat 1.6g - Satfat 0.9g - Monofat 0.4g - Polyfat 0.1g - Protein 1.7g - Carbohydrate 9.8g - Fiber 2.8g - Cholesterol 4mg - Iron 0.9mg - Sodium 149mg - Calcium 34mg

Source: Courtesy of CookingLight.com

​Roasted Cranberries and Grapes with Rosemary


Ingredients

- 1 (12-ounce) bag fresh or frozen cranberries, thawed and patted dry

- 10 ounce seedless black grapes

- 1/4 cup maple syrup

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon salt

- 1/4 teaspoon freshly ground black pepper

- 2 rosemary sprigs

- 1 tablespoon extra-virgin olive oil

- 1 tablespoon red wine vinegar

Step 1

Preheat broiler to high.


Step 2

Combine first 7 ingredients on a jelly-roll pan; toss to coat. Broil 4 minutes or until fruit begins to brown (do not stir). Drizzle with oil and vinegar; toss gently.

Nutrition Facts

Calories 43 - Fat 0.9g - Satfat - 0.1g - Monofat 0.6g - Polyfat 0.1g - Protein 0.0g - Carbohydrate 9g - Fiber 1g - Cholesterol 0.0mg - Iron 0.0mg - Sodium 38mg - Calcium 10mg

Source: Courtesy of CookingLight.com

​Maple Caraway Brussels Sprouts


Ingredients

- 1 1/2 tablespoons unsalted butter, divided

- 1 1/2 teaspoons olive oil

- 1 tablespoon chopped fresh thyme

- 2 teaspoons caraway seeds

- 1 pound Brussels sprouts, trimmed and halved

- 2 cups thinly vertically sliced onion (about 1 large onion)

- 6 garlic cloves, thinly sliced

- 1/4 cup pure maple syrup

- 3 tablespoons sherry vinegar

- 1 teaspoon Dijon mustard

- 1/2 teaspoon kosher salt

- 1/2 teaspoon black pepper

Step 1

Heat 11/2 teaspoons butter, oil, thyme, and caraway in a large non-stick skillet over medium-low, swirling until butter melts. Cook 2 to 3 minutes or until butter starts to foam.


Step 2

Increase heat to medium-high. Add Brussels sprouts to pan; cook 6 to 7 minutes or until browned and crisp-tender. Remove from pan. Add onion and garlic to pan; sauté 6 minutes. Return Brussels sprouts to pan. Stir in syrup, vinegar, mustard, and salt; cook 2 minutes. Remove pan from heat; stir in remaining 1 tablespoon butter and pepper.

Nutrition Facts

Calories 129 - Fat 4g - Satfat 2g - Unsatfat 2g - Protein 3g - Carbohydrate 21g - Fiber 4g - Sodium 203mg - Calcium 7% - DV Potassium 12% - DV Sugars 11g -Added sugars 8g

Source: Courtesy of CookingLight.com

​Cheesy Pasta with Broccoli and Olives


Ingredients

- 8 ounces chickpea cavatappi pasta (such as Banza)

- 1 pound broccoli, cut into 2-in. pieces

- 3 tablespoons olive oil, divided

- 3/4 teaspoon kosher salt, divided

- 1/4 cup chopped shallot1/4 cup chopped shallot

- 1 teaspoon minced garlic

- 1/4 cup dry white wine

- 1/2 teaspoon black pepper

- 6 tablespoons heavy cream

- 1/4 cup chopped, pitted Castelvetrano olives

- 1 ounce finely grated Parmesan cheese (about 1/4 cup)

- 1 tablespoon lemon zest

- 1/4 teaspoon crushed red pepper

Step 1

Preheat broiler to high with rack 6-inches from heat. Cook pasta according to package directions. Drain, reserving 1 cup cooking water.


Step 2

While pasta cooks, toss together broccoli, 2 tablespoons of the oil, and 1/4 teaspoon of the salt on a rimmed baking sheet. Broil until evenly charred, about 3 minutes, stirring after 1 minute. Set aside.


Step 3

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium. Add shallot; cook, stirring often, until softened, about 5 minutes. Add garlic, and cook 1 minute more. Add wine, pepper, and remaining 1/2 teaspoon salt; cook, stirring constantly, until wine reduces by half. Stir in cream; bring just to a boil. Add drained pasta, broccoli, and 1/2 cup of the reserved cooking water; toss to coat, adding up to 1/2 cup remaining cooking water, if needed, to reach desired consistency. Remove from heat; stir in olives, and sprinkle each serving with Parmesan, lemon zest, and crushed red pepper.


Nutrition Facts

Calories 448 - Fat 25g - Satfat 8g - Unsatfat 15g - Protein 20g - Carbohydrate 42g - Fiber 11g - Sugars 8g - Added sugars 0g - Sodium 700mg - Calcium 18% DV - Potassium 16% DV

Source: Courtesy of CookingLight.com

Instant Pot Chicken Recipe


Ingredients

- 1 3/4 pounds bone-in split chicken breasts, skin removed (about 2 large) 

- 1/2 cup unsalted chicken stock 

- 2 1/2 tablespoons 25% less-sodium taco seasoning blend (such as Old El Paso) 

- 8 (5- to 6-inch) corn tortillas 

- 2 cups shredded iceberg lettuce (from 1 small head) 

- 1 cup refrigerated pico de gallo 

- 1/2 cup reduced-fat sour cream 

- 1/2 cup cilantro leaves 

- 1 cup crumbled queso fresco cheese (about 5 oz.)

Step 1

Pour chicken stock into a programmable electric pressure cooker (such as an Instant Pot). Whisk in taco seasoning, and place chicken breasts in pot. Cover Instant Pot, and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 12 minutes. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)


Step 2

When cooking program ends, carefully release pressure quickly by turning Pressure Release to VENT. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot. When cool enough to handle, remove chicken from bones and shred meat. Toss with accumulated juices in pot. (2 cups shredded meat)


Step 3

To assemble tacos, place 1/4 cup shredded chicken on each tortilla, top with 1/4 cup shredded lettuce, 1 tablespoon each pico de gallo, sour cream, and cilantro, and 2 tablespoons queso fresco.


Nutrition Facts

Calories 504 - Fat 18g - Satfat 9g - Unsatfat 7g - Protein 48g - Carbohydrate 39g - Fiber 4g - Sugars 6g - Added sugars 0g - Sodium 680mg - Calcium 6% DV - Potassium 15% DV

Source: Courtesy of CookingLight.com

Broccoli Bakon Skillet Pizza


Ingredients

- 10 ounces refrigerated whole-grain pizza dough

- 1 (12-ounce) package microwave-in-bag fresh broccoli florets

- 4 center-cut bacon slices, chopped 

- ⅔ cup part-skim ricotta cheese

- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

- 1 garlic clove, grated

- 1 tablespoon canola oil

Step 1

Place dough on the counter at room temperature; cover to prevent drying.


Step 2

Preheat broiler to high.


Step 3

Microwave broccoli according to package directions. Carefully open bag; cool slightly. Halve or quarter larger florets.


Step 4

Cook bacon in a 10-inch cast-iron skillet over medium heat 6 minutes or until crisp; remove from pan with a slotted spoon. Add broccoli to drippings in pan; toss well to coat. Remove broccoli from pan.


Step 5

Place cheeses and garlic in a bowl; stir to combine (mixture will be thick).


Step 6

Heat pan over medium-high heat. Roll dough into a 10 1/2-inch circle. Add oil to pan; swirl to coat. Remove pan from heat. Fit dough into pan, pressing slightly up sides of pan. Spread cheese mixture evenly over dough. Return pan to medium-high heat; cook 2 minutes or until browned on bottom. Place pan in oven; broil 2 minutes or until cheese is lightly browned. Top pizza with broccoli mixture; broil 1 minute. Remove pan from oven; sprinkle bacon over top. Cut into 8 wedges.



Nutrition Facts

Calories 338 - Fat 14.6g - Satfat 5.2g - Mono fat 6.9g - Poly fat 2.2g - Protein 19g - Carbohydrate 37g - Fiber 5g - Cholesterol 27 mg - Iron 1mg - Sodium 689mg - Calcium 322mg - Sugars 1g

Source: Courtesy of CookingLight.com

Carne Asada Steak Sandwiches


Ingredients

- 12 ounces flank steak, trimmed

- 1 ½ teaspoons olive oil

- 1 teaspoon ground cumin

- ¾ teaspoon chipotle chile powder

- ¼ teaspoon kosher salt

- ¼ cup canola mayonnaise

- tablespoons chopped fresh cilantro

- ½ teaspoon grated lime rind

- 1 tablespoon fresh lime juice

- 1 minced garlic clove

- 1 (12-ounce) whole-grain French bread baguette, halved lengthwise

- Cooking spray

- ripe avocado, thinly sliced

- 8 (1/8-inch-thick) tomato slices

- 1 jalapeno pepper, thinly sliced

Step 1

Preheat grill to medium-high heat.


Step 2

Brush steak with oil; sprinkle evenly with cumin, chile powder, and salt. Let stand 15 minutes.


Step 3

Combine mayonnaise, cilantro, rind, juice, and garlic in a bowl; refrigerate.


Step 4

Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Coat cut sides of bread with cooking spray. Place baguette halves, cut sides down, on grill rack; grill 1 minute or until toasted. Remove from grill. Coat grill rack with cooking spray. Add steak to grill; grill 10 minutes or until desired degree of doneness, turning occasionally. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices


Step 5

Spread top half of bread with mayonnaise mixture. Arrange avocado over bottom half of bread; top with steak, tomato, jalapeño, and top half of bread. Cut sandwich into 4 pieces.




Nutrition Facts

Calories 416 - Fat 16g - Satfat 3.6g - Mono fat 9.1g - Poly fat 2.2g - Protein 24g - Carbohydrate 46g - Fiber 3g - Cholesterol 38mg - Iron 4mg - Sodium 754mg - Calcium 19mg - Sugars 2g - Added Sugars 1g

Source: Courtesy of CookingLight.com

Gluten-Free S'more Bars


Ingredients

- 5 gluten-free graham cracker sheets, broken

- 3.38 ounces gluten-free flour (about 3/4 cup)

- ½ cup packed brown sugar

- ¼ cup chilled unsalted butter, cut into 1/2-inch pieces

- 1 large egg

- 6 tablespoons heavy whipping cream

- 2 (4-ounce) bars semisweet chocolate, chopped

- 2 cups miniature marshmallows

Step 1

Preheat oven to 350°.


Step 2

Line an 8-inch square metal baking pan with aluminum foil, allowing foil to extend over edge of pan.


Step 3

Place graham crackers in a food processor; process until finely ground. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and sugar to crumbs; pulse until combined. Add butter; pulse 15 times or until blended. Add egg; process until moist. Press crumb mixture into bottom of prepared pan.


Step 4

Bake at 350° for 15 minutes. Cool completely in pan on a wire rack.


Step 5

Cook cream in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add chocolate, stirring until smooth. Fold in marshmallows. Spread chocolate mixture over cooled crust. Cover and chill 2 hours and 30 minutes or until firm. Holding edges of foil, lift mixture from pan, and carefully peel off foil. Place on a cutting board. Cut into bars.


Step 6

Kids can help! Have your child press the crumb mixture into the pan, melt the chocolate and stir in the marshmallows.




Nutrition Facts

Calories 138 - Fat 6.7g - Satfat 3.9g - Mono fat 1g - Poly fat 0.2g - Protein 1.5g - Carbohydrate 19.1g - Fiber 0.9g - Cholesterol 19mg - Iron 0.2mg - Sodium 24mg - Calcium 10mg

Source: Courtesy of CookingLight.com

Waffle Iron Turkey Melt Panini


Ingredients

- 4 center-cut bacon slices

- 3 tablespoons canola mayonnaise

- 1 teaspoon Dijon mustard

- 8 (1-ounce) slices whole-grain or whole-wheat bread

- 8 ounces unsalted sliced deli turkey (such as Boar's Head)

- 8 (1/8-inch-thick) slices tart apple (such as Granny Smith)

- 4 (1-ounce) slices reduced-fat colby-Jack cheese

- Cooking spray

Step 1

Preheat a waffle iron with 4 compartments to HIGH.


Step 2

Place a paper towel on a microwave-safe plate. Arrange bacon on paper towel; cover with an additional paper towel. Microwave bacon at HIGH for 4 minutes or until done.


Step 3

Combine mayonnaise and mustard in a small bowl. Spread about 1 1/4 teaspoons mayonnaise mixture over each bread slice. Divide bacon, turkey, apple slices, and cheese evenly among 4 bread slices; top with remaining bread slices, spread side down. Lightly coat both sides of sandwiches with cooking spray. Place 1 sandwich in each compartment of waffle iron; close waffle iron firmly on sandwiches. Place a heavy skillet on top of waffle iron to help flatten sandwiches evenly. Cook 3 to 4 minutes or until golden brown and cheese melts

Nutrition Facts

Calories 369 - Fat 14.2g - Satfat 4.5g - Mono fat 2.2g - Poly fat 2.1g- Protein 33g- Carbohydrate 29g - Fiber 5g - Cholesterol 45mg - Iron 2mg - Sodium 743mg- Calcium 303mg - Sugars 6g - Added Sugars 3g

Source: Courtesy of CookingLight.com

Chocolate Chip Cream Puffs


Ingredients

- ¾ cup water

- 6 tablespoons unsalted butter

- 1 tablespoon granulated sugar

- ¼ teaspoon salt

- 3.4 ounces all-purpose flour (about 3/4 cup)

- 2 large eggs

- 1 large egg white

- ½ cup semisweet chocolate chips

- 1 cup half-and-half

- ⅓ cup granulated sugar, divided

- Dash of salt

- 2 tablespoons cornstarch

- 1 large egg

- 2 large egg yolks

- 1 tablespoon unsalted butter

- 1 teaspoon vanilla extract

- 1 cup frozen reduced-calorie whipped topping, thawed

- 2 tablespoons light-colored corn syrup

- 1 tablespoon half-and-half

- 1 teaspoon vanilla extract

- ¾ cup powdered sugar

- 2 tablespoons unsweetened cocoa

Step 1

Preheat oven to 375°.


Step 2

To prepare pastry, combine first 4 ingredients in a medium saucepan; bring to a boil. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour all at once to pan; stir with a wooden spoon until mixture pulls away from sides of pan and leaves a film on the bottom of the pan (about 3 minutes).


Step 3

Spoon batter into a medium bowl. Beat with a mixer at medium speed 2 minutes or until mixture cools to about 120°. Add 2 eggs and egg white, 1 at a time, beating at medium-low speed after each addition until completely combined (mixture will look lumpy but will get smooth quickly). Beat at medium speed 1 minute or until well combined. Stir in chocolate chips by hand. Drop dough by 2 tablespoons 2 inches apart onto doubled baking sheets lined with parchment paper (you will have a total of 20 puffs). Bake at 375° for 20 minutes.


Step 4

Reduce oven temperature to 325°. Rotate pans, and bake at 325° for an additional 25 minutes or until browned and crisp. Remove pans from oven. Pierce the top of each puff with the tip of a knife. Cool completely on pans.


Step 5

To prepare filling, combine 1 cup half-and-half, 3 tablespoons granulated sugar, and dash of salt in a saucepan; bring to a simmer. Combine remaining 2 1/2 tablespoons sugar, cornstarch, 1 egg, and egg yolks in a medium bowl; stir with a whisk until smooth. Gradually drizzle milk mixture into egg mixture, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat until mixture thickens (about 4 minutes), stirring constantly.


Step 6

Remove pan from heat; add butter and 1 teaspoon vanilla, stirring until smooth. Spoon cream into a medium bowl; place bowl in a large ice water–filled bowl. Cool cream completely, stirring occasionally (about 20 minutes). Gently fold in whipped topping.


Step 7

To prepare glaze, combine corn syrup, 1 tablespoon half-and-half, and 1 teaspoon vanilla in a microwave-safe bowl. Microwave at HIGH 15 seconds. Add powdered sugar and cocoa; stir with a whisk until smooth (glaze will be thick and sticky).


Step 7

To assemble cream puffs, cut the tops off the cooled puffs. Fill each puff with about 1 tablespoon pastry cream. Dip the tops in glaze, and place on top of filled cream puff.

Nutrition Facts

Calories 160 - Fat 8.5g- Satfat 5.1g- Mono fat 2.4g- Poly fat 0.5g- Protein 3g- Carbohydrate 19g- Fiber 1g- Cholesterol 62mg - Iron 1mg- Sodium 61mg- Calcium 27mg

Source: Courtesy of CookingLight.com

Chocolate-Mint Bars


Ingredients

- 4 ½ ounces all-purpose flour (about 1 cup)

- ½ teaspoon salt

- 1 cup granulated sugar

- ½ cup egg substitute

- ¼ cup butter, melted

- 2 tablespoons water

- 1 teaspoon vanilla extract

- 2 large eggs, beaten

- 1 (16-ounce) can chocolate syrup

- Cooking spray

- 2 cups powdered sugar

- ¼ cup butter, melted

- 2 tablespoons fat-free milk

- ½ teaspoon peppermint extract

- 2 drops green food coloring

- ¾ cup semisweet chocolate chips

- 3 tablespoons butter

Step 1

Preheat oven to 350°.


Step 2

To prepare bottom layer, weigh or lightly spoon flour into a measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, ¼ cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9 inch metal baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.


Step 3

To prepare mint layer, combine powdered sugar, ¼ cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.


Step 4

To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Nutrition Facts

Calories 264 - Fat 8.7g - Satfat 5.2g - Mono fat 2.5g - Poly fat 0.4 g- Protein 2.8g - Carbohydrate 45g - Fiber 0.5g - Cholesterol 38mg - Iron 0.9mg - Sodium 139mg - Calcium 12mg

Source: Courtesy of CookingLight.com

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