Worlds easiest brownie muffins

So I saw this recipe while watching TV! So easy, and So yummy.

Ingredients:
1 box of devils food cake mix (I used the new Sugar Free kind :) )
one 15 oz can pure pumpkin

Directions:
 preheat the oven to 400
Mix the two ingredients together.
DONT add anything else that may be mentioned on the box, like the eggs, oil or water.

Place batter into 12 muffin cups sprayed with Pam! Bake for about 20 minutes.

Makes 12 servings: one muffin is 180 calories, 3.5 grams of fat.

Veggie Tuna Wrap

Veggie Tuna Wrap! (Jessie doesn't like tuna so she substitutes canned chicken)

Ingredients:
I medium low fat tortilla (we love the brand La Tortilla) (about 110 calories per tortilla)
2 oz of canned tuna (or canned chicken) drained from can
2 TBL broccoli coleslaw mix (or regular kind)
1 TBL chopped dill pickle
1 TBL chopped red onions
2 small tomato slices, halved
1 TBL fat-free mayo
2 TBL of spicy, or dijonnaise mustard.

Directions:
microwave tortilla until slightly warm and set it aside
combine tuna, mayo, and mustard. add pickle, onions, and slaw mix. mix well.
place tuna mixture in the center of your tortilla add tomato slices then fold tortilla sides and rollit up tightly!

Another good idea is to make this a quesdilla! cut the tortilla in half, and fry on pan! SOOOO good.

Makes one serving: 215 calories.

Chicken Cordon Bleu!

Chicken Cordon Bleu! So yummy and so easy!
This recipe makes ONE serving. Very Very easy to turn into 2,3,4, or 5!

Ingredients:
One 5 oz chicken breast
1 wedge of Laughing Cow Light original Swiss Cheese Wedge
1 oz (2 slices) of either fat free ham, or Turkey Bacon.


Directions:
preheat oven to 350
Pound chicken breast with meat pounder till flat
(Here you can season with salt and pepper)
Lay the chicken flat and spread the cheese wedge over it. evenly layer the ham or turkey bacon on top of the cheese. tightly roll up the chicken breast, and secure with toothpicks. place chicken roll in a baking pan sprayed with pam and cover with foil bake in oven for 20 minutes.
Carefully remove the foil and continue to uncovered, for an additional 15 minutes or until chicken is cooked throughly!

Worlds Biggest Omelette

Yes, Its this big.

Ingredients: 2 cups fat-free liquid egg substitute (like Egg Beaters) 1/2 cup fat-free milk 1/2 cup reduced-fat shredded cheese (any flavor) 1 cup sliced bell peppers (any color) 1 cup sliced mushrooms 1/2 cup sliced tomatoes 1/2 cup sliced onions 1 tbsp. reduced-fat parmesan-style grated topping 3/4 tsp. garlic powder 1/8 tsp. black pepper Optional toppings: ketchup, salsa, hot sauce Directions: Preheat oven to 375 degrees. Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix well, and then set aside. Bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). Add veggies to the casserole dish, and mix well. Place dish in the oven and cook for 30 minutes. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm). Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!). MAKES 4 SERVINGS

PER SERVING (1 huge piece, 1/4th of dish): 140 calories, 3g fat, 387mg sodium, 9g carbs, 1g fiber, 5g sugars, 18g protein --PointsPlus™ value 3* 

Fruit Salad

Fruit Salad!

Everyone likes their own version of fruit salads so pick what you want!

Start with Mixed greens and Spinach

Suggested fruits:

Dried mango

Sliced green apple

blackberries

blueberries

strawberries

cranberries

grapes

Additional Toppings:

Slivered almonds (cashews can be good too)

Grated Mozzarella cheese or cheese crumbles

Cottage cheese! mix in a little cottage cheese.. its so yummy.

Grilled chicken! 

Dressings:

Newmans own light honey mustard.

Newmans owns light sesame ginger

Newmans own light Balsamic vinegar

Nacho, Bean, Stuffed Chicken.

1/2 cup fat-free refried beans 

4 wedges The Laughing Cow Light Creamy Swiss cheese

1/4 cup shredded fat-free cheddar cheese

16 low-fat baked tortilla chips (like the kind by Guiltless Gourmet)

1 tsp. dry taco seasoning mix

Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness

1/8 tsp. salt

1/8 tsp. black pepper

1/4 cup taco sauce, divided

Optional toppings: fat-free sour cream, salsa

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside.

To make the filling, combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.

Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Set aside.

Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, evenly dividing it among them (about 2 tbsp. each). Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.

Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.

Let cool slightly and remove toothpicks (if using). If you like, top with sour cream and salsa. Enjoy! 

MAKES 4 SERVINGS

PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 270 calories, 4.25g fat, 780mg sodium, 13g carbs, 2g fiber, 1.5g sugars, 40g protein -- PointsPlus™ value 6*

Macaroni and Cheese!

This is another hungry girl recipe, that we just changed slightly. Can you tell we LOVE her?

All you need is...

Pasta noodles cooked and drained (I used rotini)

5-6 laughing cow cheese wedges (Light Swiss or light Queso flavor)

1/4 cup skim milk

10 oz Frozen chopped broccoli

Salt and pepper to taste

How to make it...

Boil the noodles until cooked. Drain. Add cheese wedges, broccoli, and skim milk to desired consistency, and stir until cheese is melted. Season with salt and pepper and Enjoy!

Slow-cooker Chili



This is a Vegetarian Chili that has a LOT of flavor! But if you aren't vegetarian feel free to throw in some chicken or extra-lean ground beef!

What you need...

1 tablespoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 onions, chopped
4 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup frozen corn kernels, thawed
1 zucchini, chopped
1 yellow squash, chopped (Sweet potatos, or butternut squash are good too)
6 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (14.5 ounce) cans diced tomatoes with juice
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, rinsed and drained
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce, or more if needed
1 cup vegetable broth, or more if needed

How to make it...

1. Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes.(I added the zucchini in as well.)  Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
2. Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. (or High for 3-4 hours)Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

***P.s. Something that would be really good with this would be Golden Corn Vita tops. You can order them on that website, or get them at some grocery stores like Harmons in the freezer section. Look at all the awesome flavors!

Chicken and Veggie Pasta!

Nooodles, chicken, vegetables, and garlic? yep its that good. Thanks Hungry Girl!


Ingredients:
2 bags House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
8 oz. raw boneless skinless lean chicken breast cutlets
1/4 tsp. Italian seasoning
1/4 tsp. salt, divided, or more to taste
1/8 tsp. black pepper, or more to taste
20 asparagus spears, cut into 1-inch pieces 
(about 2 1/2 cups)
1 cup sliced brown mushrooms
1/4 cup sun-dried tomatoes packed in oil, drained and thinly sliced
1 tsp. chopped garlic
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 tbsp. reduced-fat Parmesan-style grated topping

Directions:
Use a strainer and rinse noodles well. Pat them dry. then cut in half.

Spray a skillet with nonstick spray and turn to medium-high heat. add chicken and season with italian seasoning. add half the salt and half pepper. cook until fully cooked.

Remove chicken from the skillet. Once cool enough to handle, slice chicken and set aside.

Remove skillet from heat, re-spray, and return to medium-high heat. Add asparagus and 2 tbsp. water. Cover and cook for 4 minutes.

Remove cover and add mushrooms, tomatoes, and garlic to the skillet. Stirring occasionally, cook until veggies are tender, about 4 minutes.

Add noodles to the skillet, stir, and cook just until any excess water has evaporated and noodles are hot, about 2 minutes.

Add butter, remaining salt, and chicken to the skillet. Cook and stir until ingredients are well mixed and butter has melted, about 1 minute.

Add Parm-style topping and mix well. If you like, season to taste with additional salt and pepper. YUM!

MAKES 2 SERVINGS

Serving Size: 1/2 of recipe (about 2 1/2 cups)
Calories: 274
Fat: 8g
Sodium: 546mg
Carbs: 18.5g
Fiber: 7.5g
Sugars: 3.5g
Protein: 34g

WHAT DO YOU WANT??

We want to know what our followers want us to try and blog about! Do you have any recipes we can make and make healthy for you? We want to blog but aren't sure what to blog about. So leave us a comment or Email us (emails are on the home page) of what you want to see on our blog! Thanks!

Jessie and Breanne

Cheesy spinach chicken casserole!

This is a recipe that you can be SUPER flexible with. The measurements are exact so feel free to play around!

1 bag of chopped spinach
1 jar of artichoke hearts rinsed
1 package of light laughing cow cheese wedges
1/2 cup of fat free parmesan or mozzarella cheese
1-2 cloves of chopped garlic
Sweet potatoes
Chicken

Any chopped vegetables ( Mushroom, onions, and olives are the best)

Sprinkle with onion powder and garlic salt.

mix and throw everything in the crock pot and cook either on low or high!

Egg McMuffin!

1 whole wheat english muffin

2 egg whites

1 egg

Turkey Bacon OR Lean sodium free Turkey

Spray butter

Additional Toppings:

one light laughing cow cheese wedge or fat free mozzarella cheese or fat free cream cheese.

Spinach

Tomato

Avocado

Sprouts

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! 

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! 

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

DIP

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...

DOUGH

1 package pillsbury reduced fat crescent rolls

I can't believe it's not butter! spray

FILLING

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

ICING

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

Peach cobbler (sugar free! not necessarily low calorie)

YOU JUST HAVE TO TRY THIS.

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)

cinnamon

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.

FYI

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 bars, Activate 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!

Spaghetti squash spaghetti

Ingredients

• 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

Directions

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 

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

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