Friday, December 31, 2010

Blueberry Muffins

This is another recipe from the 200 under 200 recipe book bre got for Christmas.


What you need...
1 cup whole-wheat flour
1 cup blueberries
1/2 cup light vanilla soymilk
1/4 cup sugar-free pancake syrup
2 egg whites
1/4 cup splenda/truvia no calorie sweetener
3 Tablespoons brown sugar
2 Tablespoons light whipped butter or light buttery spread, room temperature
2 Tablespoons no-sugar-added applesauce
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

How to make it...
Preheat oven to 400 degrees

In large bowl mix soymilk, syrup, egg whites, butter, applesauce, and vanilla extract until thoroughly blended. It's ok if butter bits don't break up completely.

Add dry ingredients. Mix until completely blended. Fold in blueberries.

Line a 6 cup muffin pan with liners, or spray with nonstick spray and distribute batter among the 6 cups.

Bake for 22 minutes, and ENJOY!

Calories: 137| Sodium: 269 mg | Carbs: 26.5 g| Sugar: 7.5g |

We want to hear from you!

We want to know how you guys are liking our blog! How can we change it to make it better?? Are there any recipes you want us to try? Or do you have any favorite recipes that arent so healthy? Email them to us and we will healthify them! Email us at Breandjess@gmail.com any time and we will post our answer!

And if you've tried any of our recipes post in the comments whether or not you liked them, and any changes you made!

We want to hear from you!

What can you do with APPLE CIDER MIX?

We love apple cider mix! Here are a few of our favorite ideas and how to use it while cooking!
This is the brand we love..
1.  First, apple cider mix is great to drink when you are having those late night cravings! Try a glass!

2. Sprinkle on top of sliced fruit! (Apples is our favorite but its great on oranges, pineapple and pears). Cottage cheese, Yogurt, sweet potatoes, and sweeten up meats!

3. Slice up oranges and soak in apple cider, cinnamon, and truvia in the refrigerator. leave for a few hours and enjoy! 

4. Sweet apple chicken! (Thanks to Live the Life) Bake chicken with sliced apples and apple cider mix sprinkled on top! Even if you don't like "sweet" meats, you HAVE to try this! Serve on top of sweet potatoes (with more sprinkled apple cider mix) or brown rice!

Wednesday, December 29, 2010

Pancakes.


Ingredients
1/2 cup egg whites
1/2 cup oats
1/2 cup low-fat cottage cheese
1/8 teaspoon baking powder
1/2 cup frozen, warmed berries with their juices as a topping or sugar free syrup
Splenda to taste

Bananas, blueberries, strawberries, pumpkin,peaches, and nuts! Add what you want!
Top with sugar free syrup, cinamon, truvia,and fat free cool whip!
Directions
  1. Blend first four ingredients until smooth (I use the magic bullet; if you use a blender be sure to put the wet ingredients in first)
  2. Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan (check to see if its hot enough with a splash of water-if it sizzles, its hot enough)
  3. When pancake bubbles, flip and cook the other side
  4. Top with frozen, organic strawberries-warmed and sliced and poured over the top with their juices. Or substitute fresh or frozen blueberries, raspberries, blackberries or bananas.  You can use Splenda to taste.
Nutrition Facts
Makes 2 Servings 
(Three ¼ cup pancakes with ¼ cup strawberries)

Amount Per Serving
Calories: 254.5
Protein: 21.3 g

Saturday, December 25, 2010

Spinach Artichoke Dip


Holy cow! THANK YOU Hungry girl!!!!!!!! This recipe rocks.

What you need....
one 10-ounce package frozen chopped spinach, thawed and drained
One 14-ounce jar artichoke hearts, drained and chopped
One 8-ounce container fat-free cream cheese, room temperature
1/4 cup fat-free sour cream
1/4 cup reduced-fat parmasean-style grated topping
3 Light laughing cow cheese wedges (garlic flavor)
3 Tablespoons minced green onions
2 cloves garlic, minced
1/4 teaspoon salt

How to make it...
Preheat oven to 350 degrees if serving dip hot.

In large bowl combine cream cheese, sour cream, laughing cow cheese, and parmasean cheese, until mixed well. Add salt and stir.

In a sprayed pan, cook green onions and garlic cloves over medium heat on the stove until soft, 1-2 mins.

Add spinach, artichoke hearts, and garlic-onion mixture to the large bowl and stir well.

If serving dip cold, grab some Low fat Wheat Thins and veggies and ENJOY!!!

If serving it hot, transfer to a casserole dish, and bake for 30 minutes until bubbly.

**This is different from the original which can be found in This book. The original uses shallots instead of green onions, cayenne pepper, fat-free mayo instead of laughing cow cheese, and adds water chestnuts.

Bre made this for a family party and everyone, including her "selective eater" husband, LOVED it. So try it!

**Per 1/3 cup: Calories: 91| Fat: 1.5g|Sodium: 584mg


Friday, December 24, 2010

Cake Balls

Ingredients:

1 (18.25 ounce) package cake mix (sugar free any flavor)
1 (16 ounce) container prepared chocolate frosting (sugar free any flavor)
1 (3 ounce) bar chocolate flavored confectioners coating (we used sugar free chocolate chips but it was too thick to dip)

Directions:

  1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Be creative! top with nuts, powdered sugar, carmel, sprinkles, candy canes, ect..

Nutritional Information open nutritional information

Amount Per Serving  Calories: 124 | Total Fat: 5.2g | Cholesterol: < 1mg

Wednesday, December 22, 2010

Green Chile Chicken.


Ingredients:
5-6 Chicken Breasts
5 light laughing cow cheese wedges
1 cup Medium salsa
2 can of green chiles
ADD WHAT YOU WANT: Olives, tomatoes, onions, black beans, ect.

What I did was cut the chicken breasts in-half and then butterfly them down the middle. (you could pound the chicken flat if you wanted) next mix the cheese together and evenly spread on chicken breasts. add green chilies and any other veggies you want. fold back together and top with salsa and other toppings and mexican seasonings!

Sunday, December 19, 2010

Roasted Red Pepper Hummus



Ingredients:
  • 2 cloves garlic, minced
  • 1 (15 ounce) can garbanzo beans, drained
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 1/2 cup roasted red peppers
  • 1/4 teaspoon dried basil

  • Directions:
  • In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Saturday, December 18, 2010

Pork Burritos

So easy!
What you need...
Stubbs barbeque sauce
Black beans
Extra lean pork loin
Your favorite low cal/carb tortilla. (we like La Tortilla Factory, or La Favorita Whole Wheat Tortillas)
2 Tablespoons shredded fat free mozzerrella cheese (per burrito)

How to make....
Place extra lean pork loin in crock pot. Cover completely with stubbs barbeque sauce. Cook on low for 6-7 hours, or on high for 3-4. Until you can easily pull apart with two forks so it looks like this...


Fill tortilla with meat, and beans. Top with cheese and Spicy Cilantro Dressing, place in microwave for 30 seconds to melt cheese. Enjoy!

Wednesday, December 15, 2010

Chocolate-Peanut Butter Balls

What you need....
3/4 c oats
1/4 c honey
1 c natural crunchy peanut butter
Sugar Free chocolate chips (Or regular if you eat sugar)

How to make it....
Mix all ingredients except chocolate chips. Roll into balls and place on wax paper. Melt Chocolate chips and either drizzle on top of peanut butter balls, or dip them. Place in refridgerator until firm.

Calories: 130 per ball (with chocolate) 103 calories (without)

Sunday, December 12, 2010

Spinach Chicken Lasagna

This recipe isn't as fast as the others but it is worth the wait!
What you need...
1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups fat-free cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles
2 cups cubed, cooked chicken

How to make...
Preheat oven to 350 degrees F (175 degrees C).

In a large pot over medium heat saute spinach, cooked chicken, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes.

In a large bowl mix cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.

Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with noodles and the rest of the mozzerella cheese. 

Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Calories: 361 | Total Fat: 11.8g | Cholesterol: 51mg

*Feel free, as always, to add more veggies!

Saturday, December 11, 2010

Stuffed French Toast!

This recipe is so good! It's really rich though so we have it as more of a treat, but you could still have it for breakfast if you want!
What you need...
1/3 cup egg whites
1 1/4 teaspoon vanilla
1/2 teaspoon cinnamon (or to taste)
2 Truvia packets (or any sweetener you like)
1 Tablespoon Fat Free Cream Cheese
2 teaspoons peanut butter
2 Slices of Bread
1/2 banana

How to make it ...
Combine eggs and half of vanilla, half of cinnamon, and half of truvia

In a seperate bowl mix cream cheese, peanut butter, mashed banana, second half of cinnamon, and rest of vanilla till smooth.

Spread cream cheese mixture onto one slice of bread. Put second peice of bread on top.

Coat both sides of sandwich with eggs, and cook in pan on stovetop.

Optional toppings: Syrup, Fruit, Fat Free Whipped Cream!

*TIPS: you don't have to mash the banana, you can just slice it and place the slices in the middle, we just like the creamy texture. You can also sub in any kind of fruit you want instead of bananas.

Thursday, December 9, 2010

PIZZA!

EVERYONE loves pizza right? Here are some different topping ideas for everyone!

Start with your favorite whole wheat pita pocket. (we love ezekiel )
OR make your own

Whole wheat homemade pizza crust.

  • http://allrecipes.com//Recipe/amazing-whole-wheat-pizza-crust/Detail.aspx

Different toppings ideas!

BBQ chicken Pizza - bbq sauce (stubbs is the best) ,red onions, spinach, green peppers, chicken, pineapple, zucchini and low fat mozzarella cheese.

BLT pizza- 1 light laughing cow cheese spread, turkey bacon, tomato slices, spinach or lettuce.

Vegetable pizza- Fat free cream cheese, or laughing cow cheese spread, ranch dips, or dill (or any other seasonings you like) Our favorite veggies for pizzas : broccoli, zucchini, tomatoes, peppers, squash, cauliflower, and mushrooms. 

mexican pizza- YUM! choose a sauce, salt free tomato sauce, salsa, or blend black beans and sour cream in the blender and use that! add any of your favorite "mexican" foods! Avocados, jalapenos, olives, corn, black beans, refried beans, chicken, canned green chilies, onions. use taco seasoning to season! top with sour cream, guacamole, and salsa! 

Peanut Butter/Apple/Banana- so we have never tried this, but we love anything to do with peanut butter. be creative there are a lot of different recipes on the internet. i would use crunchy peanut butter, (and you could mix this with fat free cream cheese and use this as the spread)then choose either sliced apples or bananas. you can serve this cold, frozen, or cook it in the oven. would be yummy with sprinkled nuts on top!

Corn and Black bean pizza- bbq sauce or salt free tomato sauce. Corn, Black beans, tomatoes, avocados, and optional chicken. top with mozzarella cheese!

Spaghetti pizza- tomato sauce, bison meat, onions, peppers, mushrooms! top with parmesan cheese and italian seasoning. 


Set the oven to Broil and crip your pita pocket/dough/tortilla, one brown on the edges pull it out and add toppings. Replace back in the oven and watch it for about seven minutes or until toppings look crispy or bubbly!

REMEMBER! These are just our favorites. You can add ANYTHING you want to pizza in any combination. enjoy!

Monday, December 6, 2010

PB banana poppers!

These are a great snack when craving a treat or peanut butter! They are super quick and low in calories! They are great to take to parties/get togethers. SO GOOD! (Thanks to Hungry Girl!)

Ingredients

    1 medium-large Banana 2 T Great Value Fat Free Whipped Topping 1 T Skippy Natural Extra Crunchy Peanut Butter

Directions

Cut bannana into twenty circular slices, lay ten slices flat on a plate and set all of the banana slices aside.
In a small bowl, mix whipped topping and peanut butter untill blended Evenly distribute PB mixture on top of the banana slices on the plate.
Finish off by placing another banana slice on top of each covered slice, making 10 mini sandwhiches.
Freeze until solid, about 1 hour. Store in the freezer untill ready to serve. Enjoy!
* TIP * Eat or serve these within a day or so of making them. After that, they’ll need to be slightly thawed before eating.

Sunday, December 5, 2010

Jalapeno poppers

Breanne and I tried this with the fiber one and decided it was too sweet. and didn't really enjoy them as much as we thought. so we are still posting the recipe, but I wrote to try reduced fat wheat thins instead of the fiber one. we will post a comment when we have tried it! but we want you to give it a go as well!

Ingredients:
5 whole, fresh jalapenos
1/4 cup fat-free cream cheese
1/4 cup shredded fat-free cheddar cheese
1/2 cup Fiber One cereal (or crushed reduced fat wheat thins)
1/4 cup Egg Beaters, Original (1/4 cup egg whites)
Optional: salt, pepper and/or garlic powder

Directions:
Preheat oven to 350 degrees. Halve the jalapenos lengthwise, and remove the seeds, stems, and membranes Wash halves and dry them very well; set aside. Next, stir to combine cream cheese and cheese shreds. If desired, season cheese mixture with salt, pepper, and/or garlic powder. Using a blender, grind Fiber One to a breadcrumb-like consistency. If you like, season crumbs with salt, pepper, and/or garlic powder. Place crumbs in one small dish and Egg Beaters in another. Stuff each pepper half with cheese mixture. Next, carefully coat both sides of each pepper half with egg substitute, and then with Fiber One crumbs. Place peppers on a baking pan sprayed with nonstick spray, and place in oven. Cook for 25 minutes (for very spicy poppers) to 30 minutes (medium-hot poppers). Makes 10 poppers.

Saturday, December 4, 2010

Apple cinnamon breakfast cake

Ingredients (use organic ingredients where available):
1 1/2 cups whole wheat flour (or oat flour)
3 teaspoons baking powder
3 tablespoons sugar substitute
6 tablespoons sugar free apple sauce (or butter)
4 Tbl sugar free maple syrup granules
2 egg whites
1/3 cup skim milk
3 large apples, sliced
1 teaspoon ground cinnamon (I used lots more)

Directions:
Preheat oven to 375 degrees.

In a mixing bowl, combine flour, baking powder and 3 tablespoons sugar. Add eggs and milk.  Then add the 4 tablespoons apple sauce until crumbly.You can add a little maple syrup too, stir just to mix (do not overmix) and mix in some of the apples. and turn into greased 9x9-inch pan. 
Top with sliced apples, the other 2 tablespoons of applesauce, maple syrup granules, and cinnamon
Bake for 30 to 40 minutes, or until topping is golden and crisp.

Substitute bananas, blueberries, or any fruit you like for apples.
feel free to top with syrup, nuts, whipped cream, coconut ect..

Contains 100 calories, 4g total fat, 20mg cholesterol, 70mg sodium, 16g total carbohydrate and 2g protein.
You can also add vanilla protein powder!

Thursday, December 2, 2010

Cottage cheese and fruit! (best breakfast ever)


Cottage cheese with fruit! (with coconut, grapes, bananas, almonds, wheat thins cinnamon and sweetner!)
(Original idea comes from  the Live the Life program)

Filling:
1/3 cup Dannon lit n fit yogurt (any flavor)
1/3 cup fat free cottage cheese
1/3 sliced banana
1/3 cup sliced grapes
(stir some protein powder for extra protein)

Topping:
2 Tbl shredded coconut
2 Tbl slivered almonds
7 crumbled reduced fat wheat thins
cinnamon
sweetner

(These are the measurements I use ((about)), but feel free to play around with the amounts)

Tuesday, November 30, 2010

Poppy Seed Chicken Casserole

What you need....
5-6 Chicken Breasts
1 cups (16 oz container) Fat Free Sour Cream
1 can Fat Free Cream of Chicken Soup
1 1/2 stacks Low Sodium Ritz Crackers (smashed into crumbs)
2  Tablespoons Poppyseeds

How to make..
Boil Chicken. Cut into bite-sized pieces and place in baking dish.
Mix together: sour cream and cream of chicken soup and half of crackers. Pour over chicken.
Mix ritz crackers (smashed into crumbs)  and poppyseeds. sprinkle on top of casserole.
Bake at 350 degrees for 20 minutes

Calories: 265
Double recipe for 9x13 pan

Saturday, November 27, 2010

Italian Pasta Salad

What you need...
  • 10 ounces fusilli pasta

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • Cherry Tomatos

  • 1 cup chopped mushrooms

  • 3/4 cup fat free Italian-style dressing


  • How to make it...
    1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
    2. In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.
    Nutrition info: Calories: 181 | Total Fat: 0.7g | Cholesterol: 0mg
    ADD GRILLED CHICKEN! That will balance out the noodle carbs. And feel free to add as many veggies as you want! cucumbers, more bell peppers, and olives are really yummy. And I didn't do the mushrooms but I'm sure it's great either way!

    Thursday, November 25, 2010

    The best COCONUT CREAM PIE! (SUGARFREE!)


    Ingredients:
    1 baked 9-inch pie crust (can be reg. or graham cracker)
    1 large pkg. sugar-free instant vanilla pudding (make sure its the INSTANT kind) 
    1 3/4 cup cold skim milk
    1 carton (8-oz. size) Light Cool Whip
    1 cup flaked coconut, toasted and divided




    Directions:
    In a mixing bowl, beat pudding and milk for 2 minutes on low speed. It will be very thick.

    Fold in the whipped topping and 3/4 of the coconut at once. Pour into the baked and COOLED pie crust. Sprinkle the remaining coconut on top. Chill well.

    Tuesday, November 23, 2010

    Pumpkin Pie

    My family had a pie night last week and I made a sugarless pumpkin pie and was really impressed with how it turned out! I was nervous about it but it was good. Here's the recipe.

    What you need....
    CRUST:

    3/4 cup whole-wheat flour
    1/2 cup old-fashioned oats, finely ground (I just did 1 & 1/4 cup ground oats. I didn't have wheat flour)
    2 teaspoons Truvia
    1/2 teaspoon salt
    1/3 cup cold butter, cut into small pieces
    2 teaspoons honey
    2 to 3 tablespoons very cold water
    COMBINE flour, ground oats, sweetener and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend together with a fork until mixture holds together. SHAPE dough into ball; place on lightly floured sheet of wax paper. Top with additional piece of wax paper; roll out dough to 1/8-inch thickness. DO NOT ROLL TOO THIN, IT WILL BURN. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate; slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired.

    FILLING:

    3/4 cup sweetener
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 3/4 teaspoon pumpkin pie spice
    2 large eggs
    1 can (15 oz.) Pure Pumpkin
    1 can (12 fl. oz.) Fat Free Evaporated Milk
    Fat Free Whipped cream or topping (optional)
    MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell.
    BAKE in preheated 425ºF. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or topping before serving.
    The crust was the hardest part. I did mine too thin so it burned the top, and I am not good at crimping so it wasn't the prettiest. But it tasted so good!

    Hungry Girls Fettucini Alfredo!

    This recipe is from Hungry Girl! It is so yummy...

    Ingredients:

    1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles
    1/2 Wedge The Laughing Cow Light Cheese
    1 teaspoon Fat Free Sour Cream
    2 teaspoons Kraft Reduced Fat Parmesan Cheese
    Salt & Pepper (if desired)

    Rinse fettuccine noodles VERY well.  Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream.  Mix thoroughly.  Microwave to help melt cheese further, and mix some more.  Add salt and pepper to taste.  Enjoy.  Serves 1.


    Here are the Tofu noodles. Give them a try! They can be found at good earth!





    Monday, November 22, 2010

    Chicken and AVOCADO and rice!






    This is on bread. Just imagine it on brown rice! (substitute the brown rice for a slice or toasted whole wheat bread or or pita pocket OR a whole wheat tortilla!) 

    THIS IS MY FAVORITE WAY OF MAKING IT

    1/2 cup of cooked brown rice (or a piece of toasted wheat bread) (or even a pita pocket or whole grain tortilla)
    3 oz of grilled chicken
    1/3 sliced or chopped avocado
    your choice of tomatoes (sun dried, stewed, fresh, chopped - just remember if they are canned or jarred check the back. especially the sodium content)
    3 Tbl of fat free mozerella cheese
    2 Tbl of salsa
    1 Tbl of sour cream

    I like copping up the chicken and adding a little bit of lime juice and a good amount of salsa to the chicken and cook it in the pan untill cooked! (makes for a better seasoned chicken!)

    Feel free to ADD, extra tomatoes, onions, jalapenos, peppers, cilantro, lime, green chilies, switch out chicken for tuna or turkey bacon. switch out mozzarella for i light laughing cow cheese (any flavor)

    A good side dish with this is grilled zuchinni or yellow squash! (use spray butter and pepper! :) yum)

    you can make this into any sort of pita, rice dish, wrap you want. choosing meat, and flavoring options. 

    I think you can figure out how to put any of these combos together!

    Thursday, November 18, 2010

    Jalapeno Chicken!!!



    Jalapeno Chicken!



    • 6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
    • 1 (16 ounce) bottle Italian dressing
    • 3 fresh jalapeno peppers, halved lengthwise and seeded
    • 1 (3 ounce) package cream cheese, softened
    • 6 slices bacon
    • toothpicks

    Directions

    1. Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
    2. Preheat the grill for high heat.
    3. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
    4. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.

    A few changes I made was, i used lite laughing cow swiss cheese, and forgot to marinate the chicken. and I used crunched up fat free wheat things and egg whites to crust the chicken with. its was YUMMY. I added more jalapenos too. very very good.

    Tuesday, November 16, 2010

    Eggnog-HELP!

    This is me trying to take a gourmet picture of my eggnog.... ha! It was ok but the rum extract gave it a weird after taste. So I want to know your favorite eggnog recipe's or if you have any advice of how I can make this better without adding a bunch of calories or sugar! HELP PLEASE! here's the recipe.

    5 cups light vanilla soy milk (I just used skim milk)
    1 small package sugar fre fat free vanilla pudding mix
    6 no calorie sweetener packets (truvia)
    1 teaspoon imitation rum extract
    1/2 teaspoon nutmeg

    Directions:
    Mix all ingredients in a blender on high until mixed thoroughly. Refrigerate for a few hours to allow nog to thicken.

    Like I said, I think it would be really good without the rum extract but I don't know if I should replace it with something or if there's something missing that I should add? I'm going to try to make this again over thanksgiving break because if I can perfect it I want to keep some in the fridge all through the holidays!

    Sunday, November 14, 2010

    Banana cookies




    • What you need is...

    • 3 ripe bananas
    • 2 cups rolled oats
    • 1 cup dates, pitted and chopped
    • 1/3 cup apple sauce
    • 1 teaspoon vanilla extract

    Directions
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. In a large bowl, mash the bananas. Stir in oats, dates, apple sauce, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
    3. Bake for 20 minutes in the preheated oven, or until lightly brown.

    Cheese Chicken Quesadilla. and other quesadilla ideas.

    HG's Cheesy-Good Chicken Quesadillas






    Ingredients:2 La Tortilla Factory Low Carb, Low Fat Whole Wheat Tortilla (small size)
    1/4 cup shredded fat free cheddar cheese (or ff mozzarella, ff american, ff jack)
    2-3 oz. chicken breast, grilled and sliced
    1 Tbsp. green onion diced OR green peppers
    1 Tbsp. salsa
    1 tsp. light sour cream

    Feel free to add peppers, white or red onions, jalapenos, ect..

    Directions:
    In a pan lightly spritzed with nonstick cooking spray, set down your tortilla. Spread the cheese, chicken and green onion evenly on top. Let set (cheese will just be beginning to melt), then fold over. Cook on medium heat for a minute or so, flipping quesadilla halfway in between. Slide your quesadilla onto a plate and serve with the salsa and sour cream. Enjoy!


    Other Quesadilla ideas...

    BLT quesadilla- turkey bacon, laughing cow cheese, shredded lettuce, and tomatoes. (again feel free to add more vegetables)

    BBQ Chicken- Shredded chicken, Stubbs BBQ sauce, red onion, shredded lettuce and FF mozzarella cheese.

    Tuna quesadilla- Mix tuna, onion, cole slaw mix, mustard and FF mayo together. sprinkle FF mozzarella cheese! YUM!


    No Harm Parmesan Chicken!

    HG's Fiber-ific Chicken Parm

    No-Harm Parm!

    Ingredients:
    5 oz. boneless skinless chicken breast (raw)
    1/3 cup Fiber One cereal (or crushed up wheat thins are my favorite!! :)
    1/4 cup Egg Beaters, Original** (or egg whites)
    3/4 tsp. reduced fat grated parmesan cheese
    1 oz. (approx. 1/4 cup) shredded fat-free mozzarella cheese
    1/3 cup canned tomato sauce
    Optional: garlic powder, basil, oregano, salt and pepper

    Directions: Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add parmesan to crumbs (if desired, season crumbs with optional spices, as well). Place crumbs in one small dish and Egg Beaters in another. Next, pound your chicken so it's a bit flattened. Coat raw chicken on both sides with egg substitute, and then coat with crumb mixture. Place chicken on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of chicken and place in oven. Cook for 10 minutes, and then turn chicken over. Add another light mist of nonstick spray and cook for an additional 10 - 12 minutes (or until chicken is fully cooked and coating looks crispy). Meanwhile, if desired, mix tomato sauce with your seasonings of choice. Remove chicken from oven, top with sauce and then cheese, and return chicken to oven until cheese is melted. Enjoy! Serves 1.

    Serving Size: 1 chicken breast (entire recipe)
    Calories: 295
    Fat: 3.5g
    Sodium: 890mg
    Carbs: 27g
    Fiber: 11g
    Sugars: 3.5g
    Protein: 46.5g

    *5 Points

    Spicy Cilantro Dressing

    This dressing is soooo good! It's comparable to the cafe rio dressing but this is more light and fresh tasting so I actually like it better. You can put it on tacos, wraps, salads, sandwhiches, use it as a veggie dip, or pretty much anything you can think of.

    What you need...


    2 tablespoons fresh lime juice
    1 tablespoon white wine vinegar
    1 tablespoon Worcestershire sauce
    1/2 cup coarsely chopped fresh cilantro
    2 whole green onions, coarsely chopped
    2 fresh jalapeno peppers, seeded and chopped
    1 cup sour cream
    1 cup mayonnaise
    salt and pepper to taste

    How to make it ...
    Place lime juice, vinegar, Worcestershire sauce, cilantro, green onions, and jalapeno peppers together in a blender or food processor. Process until well blended and smooth. Add sour cream and mayonnaise. Process again until smooth and creamy, scraping down the sides of the container as necessary. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

    Alterations (will make the nutritional info lower)....
    I used fat free mayo instead of regular
    I substituted low fat plain yogurt for the sour cream
    And I added extra cilantro cause it's delicious

    A friend from work Bree Ammons gave me the link and the alteration suggestions a while ago and I fell in love with it. Here's the link from allrecipes.com
    http://allrecipes.com/Recipe/Spicy-Cilantro-Dressing/Detail.aspx?src=etaf

    Calories: 106 | Total Fat: 11.2g | Cholesterol: 12mg | makes 20 servings