Friday, January 21, 2011

Cheesy Chicken Enchiladas

What you need.... 
Low carb/whole grain tortillas
Cooked chicken
2 8 oz. Packages fat free cream cheese
2 cans green or red enchilada sauce
1 small can green chillies
Mozzarella cheese

How to make them...
Preheat oven to 375 degrees

Mix green chillies and cream cheese together in small bowl. Stir in shredded chicken. Spread 3 tablespoons of the mixture down the center of each tortilla. Add a Tablespoon of mozzarella to each tortilla, and 1 Tablespoon of enchilada sauce on top of that. Roll up and top with another Tablespoon of mozzarella and enchilada sauce.  Place in prepared baking dish and cook for 30 minutes or until edges are crisped.

Calories (per enchilada): 234| Fat: 8| Protein: 32

** I added olives and black beans! You could also replace the cream cheese with laughing cow cheese. This recipe is so creamy and delicious you'll never believe it's good for you! 

Wednesday, January 19, 2011

Lemon Poppyseed Muffins!

For the muffins:
  • 2/3 cup sugar
  • zest and juice of 2 small lemons
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup non fat Greek yogurt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup canola oil
  • 2 tablespoons poppyseeds
For the glaze:
  • 1 cup confectioners’ sugar, sifted
  • 2-3 tablespoons fresh lemon juice
  1. Center a rack in the oven and preheat oven to 400F. Prepare your muffin pan or whatever muffin cooking apparatus you will be using, and place on a baking sheet.
  2. In a large bowl, rub together the sugar and lemon zest until the sugar is moist and you can smell the lemon.
  3. Whisk in the flour, baking powder, baking soda, and salt.
  4. In another bowl or measuring cup, whisk together the yogurt, eggs, vanilla, lemon juice, and canola oil until well blended.
  5. Pour the wet ingredients over the dry ingredients and with a rubber spatula gently and quickly stir to blend. Do not over-mix. Stir in the poppy seeds. Divide the batter evenly in 12 muffin cups, I like to use an ice cream scoop to measure this out.
  6. Bake for 18-20 minutes or until the tops are golden brown and a cake tester comes out clean. Allow the muffins to cool for about 5 minutes, and then remove them from the molds and let cool to room temperature.
  7. To make the glaze, whisk together the confectioners’ sugar with 1 1/2 tablespoons of lemon juice. Add more lemon juice as needed to get it to the consistency so you can drizzle the glaze over the muffins.

The glaze was a little too sweet, so we would recommend to add some vanilla! 

Thursday, January 13, 2011

Chicken Strips

That's right. We're really blogging about chicken strips!! How awesome is that? This is a weight watchers recipe that we took from Bre's aunt Cheryl, and changed to make it our own.

You will need...
1 lb uncooked boneless, skinless chicken breast, cut into strips
1 Tbsp Newmans Own Honey Mustard fat free salad dressing
1 cup oats
2 1/2 tsp low sodium garlic herb seasoning (We love this one from Mrs. Dash)
1/4 tsp black pepper

Fat free sour cream
ranch dips powder packet

Preheat oven to 400 degrees, Spray cooking sheet with nonstick spray

Coat chicken strips in honey mustard dressing. Combine oats, seasoning, and pepper in a shallow dish. Dip chicken strips in oat mixture and turn to coat. Place Chicken strips on prepared pan.

Bake until chicken is cooked through, tender, and golden brown, about 30 minutes. Serve with FF Ranch dressing on the side.

Cinnamon Rolls

Our friend Bree came to us asking if we had any recipes or ideas for how to make yummy cinnamon rolls without all the calories. So we gave her this recipe!! So we didn't actually make them, she did, but we tried them and they are awesome. :)

What you need...
1 package pillsbury reduced fat crescent rolls
I can't believe it's not butter! spray
1/4 cup dark brown sugar
1/4 cup no calorie sweetener (we love Truvia)
1/2 Tablespoon light whipped butter or light buttery spread
1 1/2 teaspoons Cinnamon
1/8 teaspoon salt
1/4 cup cool whip free, thawed
3 Tablespoons fat-free cream cheese
1 Tablespoon truvia

Preheat oven to 375 degrees

FILLING: combine ingredients in a mediumm bowl. Stir well until butter is mixed evenly. (Use as much or as little cinnamon as you like, but we like a LOT. )

ICING: combine ingredients in bowl and mix until smooth and blended. place in fridge to chill and set.

DOUGH: sprinkle a dry surface with flour to prevent sticking. remove dough from package and knead into a ball.

roll out dough into a thin sheet about 8 inches by 12 inches. spray dough's surface with "I can't believe it's not butter"

Spread cinnamon filling over dough leaving a 1/2-inch border around the edges.

Roll dough up tightly starting with the long side, to form a log. Turn the log over so the seam is facing down. us a knife to cut the log into 8 even pieces, be careful not to squish/flatten the dough.

Spray baking pan with nonstick spray and arrange pieces on the pan. cover with aluminum foil. bake in the oven for 8 minutes.

Remove foil, and return pan to oven for an additional 5 minutes or until rolls have risen and are slightly brown on top.

Evenly distribute icing over rolls. TA DA! That simple. And so good.

And each one is ONLY : Calories: 126| Fat: 5g| Sodium: 308mg| Sugars: 6.5g

Wednesday, January 12, 2011

Peach cobbler (sugar free! not necessarily low calorie)


This is SO good! It's sugar free, but that doesn't mean it is low in calories. BUT it makes a wonderful treat.

1 box of sugar free yellow cake mix
2 cans of no sugar added peaches (drained)
Chopped walnuts 

Layer bottom of crockpot or 9x13 pan with peaches. Sprinkle cinnamon on top of peaches. Evenly dump cake mix on top of peaches. top with walnuts. 
Serve with sugar free ice cream. 

bake at 375 for 45 minutes or until top is golden brown.

Monday, January 10, 2011


Because everyone is starting their new years resolutions to be healthier, Amazon put a bunch of their guilt-free stuff on discount!
here's the link for all the healthy stuff on sale like Kind barsActivate healthy drinks packs, Annie Chuns Soup, and Fiber One Cereal!

And if you go to This page and click on the Amazon link, Amazon will donate money to clear horizons academy!!! That is the non-profit school where Jessie and I work. It is a school for kids with Autism and we are trying to build a new school! So whether your buying those healthy products listed above, or anything else from Amazon just go to the Clear horizons academy page first and you'll be helping us out!!!

Thanks guys! More healthy recipes to come soon!

Friday, January 7, 2011

Spaghetti squash spaghetti


  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
  3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 147 | Total Fat: 9.8g | Cholesterol: 17mg

Saturday, January 1, 2011

Mango-Avacado Salsa AKA: FLAVOR EXPLOSION!

What you need...
1 mango - peeled, and diced
1 avacado - peeled, pitted, and diced
4 medium tomatoes- diced
1 jalepino pepper -seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic - minced
1 teaspoon salt
2 Tablespoons fresh lime juice
1/4 cup chopped red onion
3 Tablespoons olive oil

How to make it...
Chop/dice fruit and veggies and throw it all in a bowl. Pour olive oil, and lime juice on top. Sprinkle with salt, and stir the whole thing. Let sit in refridgerator for 30 mins to allow flavors to blend.

Eat with your favorite low fat cracker, or use as a topping on anything. Enjoy!

Makes 6 servings. Calories: 158 | Total fat: 12g | Cholesterol: 0mg