Coleslaw

So Im not a huge coleslaw fan, but my dad is. I ALWAYS have extra coleslaw mix, and my dad asked me to make him some. So I found this recipe and it turned out "Delicious" he said! Enjoy!

Ingredients: One 16-oz. package cole slaw mix, dry (or 6 cups shredded cabbage mixed with 1 cup shredded carrots) 1/4 cup fat-free mayonnaise 1/4 cup fat-free sour cream 2 1/2 tbsp. seasoned rice vinegar 1 tsp. Dijonnaise 2 no-calorie sweetener packets (like Splenda) 1/4 tsp. seasoned salt (like Lawry's) salt and pepper, to taste Directions: To make dressing, combine mayo, sour cream, rice vinegar, Dijonnaise, sweetener, and seasoned salt. Mix well. Place cole slaw mix in a large bowl. Add dressing and stir until all of the slaw is thoroughly coated. Cover and refrigerate for at least 3 hours. (For best flavor, make slaw the night before you plan to serve it.) Then just give it a good stir, and season to taste with salt and pepper. Enjoy! MAKES 6 SERVINGS Nutrition Facts: One serving is 2/3 cup. 50 calories! 300mg sodium, 2g fiber, 5g sugar, 1g protein.

EGG SALAD!

                                             

Ingredients:

8 large hard-boiled eggs (can use 2 whole eggs and 6 egg whites to cute fat)

1/2 cup chopped celery

1/3 cup chopped green onions

2 tablespoons of light mayo

2 tablespoons of fat free sour cream

1 teaspoon dijon-style mustard

salt and pepper to taste

Preparation:

chop up eggs and add remaining ingredients. mix well.

Try toasting your bread for an added crunch!

Nutrition Facts: FOR WHOLE RECIPE. makes six servings. 377 calories, 16g fat. (11 weight watcher points)

Strawberry Spinach and Walnut Salad

Ingredients
1 6 ounce bag fresh spinach, (about 4 cups) thick stems removed
1 pint strawberries, ends trimmed and quartered
1 cup walnuts, chopped (watch out for sugar coated or candy coated walnuts)
1/4 large red onion, thinly sliced
Balsamic vinaigrette (we like Newmans Own either light raspberry vinaigrette, or light honey mustard!!!)

Preparation
Empty bag of spinach into a large serving bowl.
Add in strawberries, walnuts, and red onion.
Pour balsamic vinaigrette over salad and toss to coat. Serve immediately.


Nutrition Facts Per Serving: 185 calories, 11g total fat. (still trying to figure out sodium)

Chocolate Ice Cream Substitute

Found this recipe on This blog through pinterest. Since it's so hot in our house I always want ice cream. But I can't keep it in the house because I would go through a whole tub in one sitting. So I made this to keep in my freezer to help curb those cravings, and I'm so happy with how it turned out!

Ingredients
4 bananas, just slightly overripe
2 tbsps creamy peanut butter (optional )
2 tsps cocoa powder
Your sweetener of choice (Truvia, Stevia, Agave, honey, sugar, etc.)
Skim milk

Directions
Slice bananas into small discs. Freeze for an hour (it doesn't matter if you freeze them longer than that. just go at least an hour so that they are frozen through.)

Place frozen bananas in blender or food processor. Add desired amount of skim milk (just for texture) and blend until smooth. You will have to stop and scrape the bowl a few times while blending.

Once smooth, add the cocoa powder, sweetener, and peanut butter. Voila! Low calorie dessert that is better for you than Ice Cream.

You can taste the banana but it's not overpowering. You could switch out the cocoa powder and pb for coconut, peaches, berries.... anything goes!

BBQ Bacon Meatloaf

This is a Hungry Girl recipe that we had to tweek because of the sickeningly high amount of Sodium. Originally it was 707 mg per slice! Crazy huh? We don't know how much we took it down by but hopefully it was about half. Just by using low sodium bacon, tomatoes, and bbq sauce. But we're proud to say it turned out AMAZING! It's so filling and packed with smokey bbq flavor, that we don't even miss our mom's traditional recipes (sorry moms!)

Ingredients
6 slices center-cut bacon or turkey bacon (LOW SODIUM!)
1 cup chopped mushrooms
1/2 cup chopped onion
1 1/4 lbs. raw extra-lean ground beef
1/2 cup canned crushed tomatoes (Low sodium)
3 tbsp. hickory-flavored BBQ sauce, divided (Low cal, carb, and sodium... look for Stubbs Hickory Bourbon)
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
2 tbsp. ketchup

Directions
Preheat oven to 400 degrees. Spray a loaf pan with nonstick spray and set aside.

Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Remove bacon and, once cool enough to handle, chop or crumble. Set aside.

If needed, clean and dry skillet. Re-spray skillet and return to medium heat. Add mushrooms and onion. Stirring occasionally, cook until completely softened, 5 - 7 minutes. Remove from heat and, once cool enough to handle, blot away any excess moisture with paper towels.

Transfer veggies to a large bowl. Add about three-fourths of the bacon, and set the rest aside for topping. To the bowl, add beef, tomatoes, 2 tbsp. BBQ sauce, salt, pepper, onion powder, and garlic powder. Mix thoroughly.

Transfer mixture to the loaf pan; if needed, smooth out the surface with the back of a spatula or spoon. Set aside.

In a small bowl, combine ketchup with remaining tablespoon of BBQ sauce and mix well. Evenly top meatloaf with the BBQ-ketchup mixture and sprinkle with remaining bacon.

Bake in the oven until meatloaf is fully cooked, about 50 minutes.

Slice, serve, and enjoy!

MAKES 5 SERVINGS
Serving Size: 1 slice (1/5th of recipe)
Calories: 224 | Fat: 8g | Sodium: 400 mg |Carbs: 10g | Fiber: 1g | Sugars: 7g | Protein: 26g

Mild Sweet Potato Fries

We know we already posted a Spicy Sweet Potato Fries recipe, but since the Chili powder can be a bit tricky, we decided to add this one as well. It's not spicy, but is really simple and delicious. We found it on the same blog that had the honey lime dip and tried both recipes at the same time.

Ingredients

1 lb peeled sweet potatoes cut into 1/4″ match-sticks

2 T extra virgin olive oil

1/2 t cumin

1/2 t oregano

1/2 t coriander

1 t kosher salt

1 t parsley

1/8 tsp black pepper

 

Directions

Preheat oven to 425 degrees.  In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper. 

Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil.  Use hands to toss until all pieces are well coated.  Sprinkle seasoning mixture on top and toss again with hands to coat. 

Arrange sweet potatoes in a single layer so that pieces are not touching each other.  Place pan in oven and bake for 15 minutes.  Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp.  Remove pan from oven and cool 5 minutes.  Serve warm.

 

 

Honey Lime Dressing

Bre found this recipe through Pinterest which we're both completely obsessed with right now. It was on the blog: Our Best Bites. So we tried it, paired with homemade sweet potato fries, and fell in love!

Ingredients

6oz container plain, low-fat yogurt

1 T mayo (low cal)

1/2 T honey

1 Tbs fresh lime juice

1/4 t cumin

1/8 t oregano

1 t parsley

1/2 t onion powder

1/2 t kosher salt

Mix all ingredients until combined.  Chill until ready to use.

It's the perfect mix of salty and sweet. What would YOU dip in this deliciousness?

Grilled Salmon with Melted Tomatoes!

So we haven't made this yet, but I think it sounds and looks SOOO good.

Ingredients

 salt and pepper to taste

6 tablespoons  extra-virgin olive oil, plus more for rubbing

10  jalapenos, thinly sliced crosswise and seeded

4 pounds  ripe beefsteak tomatoes, cored and coarsely chopped

1 4 1/2-pound  salmon fillet in one piece, with skin

Directions

1

In a large, deep skillet, heat the 6 tablespoons of olive oil. Add the jalapenos in an even layer and cook over moderately low heat, without stirring, until softened, about 6 minutes. Using a slotted spoon, transfer the jalapenos to a plate.

2

Add the chopped tomatoes to the skillet and cook over high heat until they release their juices, about 4 minutes. Using a slotted spoon, transfer the tomatoes to a large bowl. Boil the tomato juices over high heat until thickened, about 8 minutes, adding any accumulated juices from the bowl. Return the tomatoes to the skillet and season with salt.

3

Meanwhile, light a grill. Spread out a double layer of heavy-duty aluminum foil that's 12 inches longer than the salmon fillet. Set the salmon in the center of the foil, skin side up, and rub it with olive oil. Using the short ends of the foil as handles, carefully set the salmon on the grill. Cook over moderate heat for 6 minutes.

4

Transfer the salmon to a work surface. Carefully flip the salmon fillet onto a fresh double layer of foil so it is skin side down. Season with salt and pepper. Return the salmon to the grill and cook over low heat until the salmon is just opaque throughout, about 10 minutes longer.

5

Spoon the tomatoes and their juices onto a long serving platter. Using 2 long spatulas, carefully slide the salmon fillet onto the tomatoes, leaving the skin behind, if desired. Top the salmon with the jalapenos and serve.

Per serving: 321 Calories (kcal); 15g Total Fat (2g Saturated); (42% calories from fat); 38g Protein; 8g Carbohydrate; 94mg Cholesterol; 137mg Sodium

Burger Wraps

This is another hungry girl recipe that we took and adapted. It turned out delicious! You must try.

Ingredients
1 large low cal/carb wheat tortilla
1 Extra Lean Turkey Burger Patty
1 Laughing cow light swiss cheese wedge
1 pickle spear
1 tsp. mustard
1 tsp. ketchup
1/2 tsp. taco bell hot sauce
1 dash tabasco sauce

Directions
Prepare hamburger patty as directed, either on the grill or in a pan sprayed with nonstick spray. *Make sure to season it because they are a little plain. Chop the patty in bite-sized peices and set aside.

To make sauce combine mustard, ketchup, hot sauce, and tabasco in a small dish and set aside.

Warm tortilla in the microwave for 10 seconds. lay tortilla flat and spread cheese wedge on top. Place chopped burger and pickel in the center of the tortilla. top with sauce. fold sides and bottom of tortilla in and ENJOY!

** I added tomato slices, lettuce, and a few olives. Tomorrow I may add some onions as well.

Chunky, Veggie Tomato Soup!

SOOOO good. I even added tofu shiritaki noodles! :)

INGREDIENTS

• 2 can (14.5 oz each) Diced Tomatoes with Roasted Garlic, undrained
• 2 can (8 oz each) Tomato Sauce-No Salt Added
• 1  diced zucchini 
• 1 cup diced green bell pepper (1 cup = 1 med)
• 1/2 cup diced red onion
• 1 cup water
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon garlic salt

DIRECTIONS

Combine all ingredients in large bowl; mix well. Serve at room temperature or refrigerate and serve chilled.

Nutrition Info: servings:4 119 calories! 

Stuffed Green Peppers

There are so many different recipes for this recipe! So try this one and play around with it!

Ingredients

2 Green Bell,Peppers, cut in half 1 lb ground turkey, extra lean, 1 small onion, chopped 1/4 cup of brown rice 1 - 15 oz can of tomatoe sauce, divided

Directions

First cook rice as instructed on package, while that is cooking take and chop up onion,. and put in a mixing bowl. wash and cut bell pepper in half.
place in a casserole dish. When rice is done. place about 1/4 cup in and 1/2 cup ot tomato sauce and mix with ground tukey well. Place Mixture in bell peppers. then pout rest of tomato sauce over the peppers, Cover with foil and baked in 350 oven for 1 - 2 hrs,

Number of Servings: 4

Nutrition Facts: Calories 204, Total Fat 2 grams, Cholesterol 45mg, Sodium 724 mg, Fiber 3 g, Protein 29 g. 

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Tin Foil Dinner

Tin foil dinners make camping GREAT! We love them because there's really not one set way to make them, and they're hard to mess up. Just throw together any vegetables that you have, and add some chicken or a
Jenny-O turkey burger. Then Spray with cooking spray or spray butter, season with some mrs dash seasoning, and throw it on the fire! Here are some of our favorite tin foil dinner ingredients.

Turkey burger
Chicken
Bell peppers
Onions
Sweet potatoes or Red potatoes
Zucchini
Carrots
Tomato
Broccoli
Green beans
Peas
Black, Pinto, Refried, or Garbanzo beans

For an asian twist:
Add soy sauce, celery, and peanuts.

For a more traditional flavor:
Add either barbeque sauce or low fat cream of chicken soup.

For a Mexican Flair:
Add salsa, lime, cilantro, and fat-free refried beans.

If you're feeling Italian:
Use spaghetti sqush, (already cooked and shredded) marinara sauce, pineappple, ham slices, and top with parmesean cheese.

See? So many different variations. You really can't go wrong with tin foil dinners. Just watch what you're putting in and make sure you realize each topping adds calories and carbs, and try to balance the protein, and you're good to go!

Turkey Burgers!

Nothing makes it feel more like summer than Barbeques right? These freezer to grill turkey patties are AMAZING!! They have 160 calories per patty, and only 9.0 g of total fat. The sodium is very reasonable to at 270 mg per patty. And they ACTUALLY TASTE GOOD!!! Seriously! They are already seasoned so you can just throw them on the grill and go. It's a mild season though so if you like more flavor feel free to add your own. Also, while they say they are "freezer to grill" we had a hard time not defrosting them first because they are packaged in two's and have to be thawed to pull apart. But either way these things are awesome. We will never go back to regular fattening frozen beef patties again!

We grilled them with onions, and added some garlic seasoning and pepper. Then we put them on a Low Cal-carb sandwich thin bun, and added sliced tomato, lettuce, pickles, ketchup, and mustard. mmmm. Bring on the summer barbeques and family get togethers! We are prepared.

Garlic Lime Shrimp! (With Pasta)

We love lime. and garlic. and pasta.  :)

Ingredients

• 1 pound uncooked large shrimp, peeled and deveined
• 5 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/2 cup butter
• 3 tablespoons lime juice
• 1 tablespoon minced fresh parsley
• Hot cooked pasta

Directions

• In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 295 calories, 24 g fat (14 g saturated fat), 229 mg cholesterol, 721 mg sodium, 2 g carbohydrate, trace fiber, 19 g protein.

Garlic Lime Shrimp published in Count

Spicy/Crispy/Limey Kale Chips.

So.. one day i made a different recipe of this recipe.. and well we can both tell you they were WAY TOO salty. i found this recipe and it is much better! a fun appetizer or snack! 

ingredients:

*1/2-1 bunch of clean and dry organic kale, chopped into bite-sized pieces (remove any tough stems)
*1-2 Tb. olive oil
*1-2 large pinches of spicy seasoned course salt- see above
*juice from 1/2 lime (or to taste)- optional

directions:

1. Preheat your oven to 325°F.

2. Drizzle some oil over the kale and "massage" it into the leaves. The kale I used for this post was an unusually large bunch. I'd say I used half the bunch and 1-2 tablespoons of oil.

3. I'd like to point out here that you should go ahead and taste the raw oiled kale. It is actually pretty yummy just like this (at least I think so). Sometimes I make a salad with raw kale that's been oiled and allowed to sit for a few hours. But I'll save that for another post.

4. Next, you'll want to spread your oiled kale onto a sheet pan...And then bake in your preheated oven for about 20 minutes. Bake until the edges are just crispy, but the kale is still quite bright green. Do not overcook!

5. As soon as you take your kale chips out of the oven, sprinkle with a few pinches of the spicy salt and then squeeze on the optional lime. Enjoy your kale crispies...and remember to share with your children!

Nutrition Facts: Amount Per Serving  Calories: 58 | Total Fat: 2.8g | Cholesterol: 0mg

Lemony Spinach and Brown Lentil Soup!

So my old roommates made this recipe and said it was very very very good! I thought it looked and sounded amazing so I wanted to share it with our followers! Tell us what you think!

Ingredients (serves 6)

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 cups dried brown lentils
• 3 potatoes, peeled, diced (Id use sweet potatoes! my favorite)
• 2 litres vegetable stock 
• 1 bunch English spinach, leaves removed, washed, chopped (Any spinach will work)
• 2 lemons, rind finely grated, juiced
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Directions:

1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.
2. Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. 

Nutrition Facts: calories: 156.6 , calories from fat 18, total fat 2.0 g, sat fat .3 g, sodium 121.1 mg dietary fiber 8.5g.

Frozen PEANUT BUTTER CUPS!!!!!!

If you know us at all, you will know that we are NUTS over peanut butter. If youre like us, you'll love these!

Ingredients:
1 small (4 serving) package of sugar free fat free chocolate INSTANT pudding mix
one 8 ounce container of fat free cool whipped (thawed)
2 ounces (about 1/2 cup) dry roasted peanuts
1 tablespoon of (we used sugar free) mini semi sweet chocolate chips
1 tablespoon of reduced fat peanut butter :)

Directions:
place pudding mix in a medium bow. add 3 ounces (1/4 plus 2 tbls) warm water. stir until smooth and thickened, about 2 minutes
in a small bowl, combine 1 tbls cool whip with peanut butter until mixed well. Stir into the pudding mixture.
Stir in half of the nuts and all of the chocolate chips. Fold in remainging cool whip. (you dont need to mix it in completely)
Line a 12 cup muffin pan with baking cups and spray with nonstick spray. Evenly distribute pudding mixture among the cups. sprinkle the tops of the cups with remaining nuts.
Freeze until solid, about 1 hour. store in the freezer until ready to serve.

Nutrition Facts: 1 cup. 78 calories!!!!! 2g fat, 123mg sodium, 11.5g carbs, .5g sugars, 2g protein.

Chicken Fajita Pita!

Ingredients:

3 ounces skinless boneless chicken breast 1/2 whole wheat pita (we like Ezekial) 1/4 cup sliced green pepper 1/4 sliced onions (red onions are the best in this recipe) 1 small lettuce leaf 1 teaspoon dry fajita seasoning mix (look for lower sodium) Salsa and fat free sour cream optional

Directions:

in a small bowl combine fajita seasoning and a tablespoon of water untill well mixed
Add chicken, pepper and onion in the bowland coat evenly with season. Place in fridge to marinate for at least 30 minutes.
Once marinated, bring a med. pan sprayed with nonstick spray to med hi heat. Add contents of bowl including any extra marinate. Saute until chicken is cooked through, stirring frequently, 5-7 minutes.
Place lettuce leaf inside pita and then fill pita with chicken-and-veggie mixture. Add some salsa and or /sour cream if you like

Nutrition Facts: 1 serving. 180 cal,1.5 g fat,364 sodium,18.5g carbs,3.5g fiber,2.5g sugars, 22.5g protien

Cauliflower and Cheese Casserole!

Ingredients:

1 head cauliflower, chopped (about 7 cups raw) 1 medium onion, chopped 3 wedges laughing cow light original swiss cheese, room temp 1 cup cottage cheese 1 cup fat free ricotta cheese 1 cup shredded light cheddar cheese 1 cup egg beaters

Directions:

Preheat oven to 375 degrees.

Place cauliflower and onion in a large microwave safe bowl with 1/2 cup water. Cover and microwave for 6 to 8 minutes. Once bowl is cool enough to handle, drain water and set aside.

Place cheese wedges in a dish and microwave for 10 to 15 seconds. Mix until smooth. If needed, return to the microwave for an additional 10 seconds, and then stir again.

Add cheese and all of the other ingredients to the bowl with the cauliflower and onion, and stir until mixed well.

Spray a medium large Baking dish with nonstick spray. Transfer contents of the bowl to the baking dish. Sprinkle paprika lightly on top, if you like.Bake in the oven for 1 hour.

Let cool for at least 10 minutes. Serve warm or at room temperature.

Makes 9 generous 1 cup servings.

Nutrition Facts: PER SERVING (1 generous cup):
117 calories, 2g fat, 668mg sodium, 10g carbs, 2.5g fiber, 6g sugars, 14.5g protein

Banana Pumpkin Pancakes

So we love love love pancakes. We have a ton of pancake recipes, but this is one of my (jessie's) favorites. I LOVE PUMPKIN AND BANANA!

ingredients:

1/3 cup regular oats (not instant)

1 tbs dry pancake mix

1/3 medium banana, mashed well with fork

2 tbs pure pumpkin

1/3 cup fat free liquid egg substitute

1 tbs cottage cheese

2 no calorie sweetener packets

1/2 tsp pumpkin pie spice

1/4 tsp vanilla

Dash of salt

Directions:

Combine all ingredients in a bowl with 3 tbs of water. Stir until thoroughly mixed.

In a pan sprayed with nonstick spray, over medium heat, drop batter into pan to form 3 pancakes. Once pancakes begin to look solid (about 3 mins), gently flip. Cook for about 3 more minutes or until both sides are lightly browned and insides are cooked through.

Makes 1 serving.

I topped it with a little sugar free syrup and light whipped cream. yum.