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
• 
  

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.

BBQ Chicken Wrap

There are many different ways to make a BBQ chicken wrap! I like adding the coleslaw, but you can add red onions, lettuce, tomatoes, or anything you'd like! 

Ingredients: 1 medium wheat tortilla (we like La Tortilla) 2.5 ounces of cooked chicken breasts. (shredded or chopped) 1/3 cup of prepared coleslaw 2 Tablespoons of BBQ sauce (we like Stubbs BBQ sauce) Directions: Using a strainer, rinse coleslaw until water runs clear (this will remove all the excess fatty mayo but leave in the flavor). Pat slaw dry. In a bowl, mix chicken, slaw, and barbecue sauce until thoroughly combined. Set aside. Microwave tortilla until slightly warm. Place chicken mixture in the center of the tortilla. Wrap tortilla up by folding in the sides first and then rolling it up tightly from the bottom. Place on a plate, seam-side down, and heat in the microwave for an additional 25 seconds. Makes 1 serving.

Nutrition Facts: 274 calories, 4g fat, 523 sodium, 32 carbs, 10g fiber, 12 sugars, 27 g protein.

Pumpkin Oatmeal

Ingredients:
1/2 cup oats
3 Tablespoons canned pure pumpkin
1 Tablespoon sugar-free maple syrup
1/4 teaspoon of cinnamon
1 packet of sweetener (We love Truvia)

Directions:
Bring one cup of water to a boil in a small pot. Add oats and reduce heat to medium. cook for five minutes stirring occasionally.
Add pumpkin, maple syrup, cinnamon, and sweetener to the pot and stir.

Nutrition Facts: one serving. 183 calories, 2.5 g fats, 150 mg sodium, 35g carbs, 5.5 g fiber, 2g sugars, 7g protein.

Garlic Lemon Tilapia

I love tilapia! Even if you aren't a fish person, you have to try tilapia, because it doesn't have that fishy taste. VERY VERY YUMMY!

Ingredients

• 4 tilapia fillets
• 3 tablespoons fresh lemon juice
• Spray butter
• 1 clove garlic, finely chopped
• 1 teaspoon dried parsley flakes
• pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Spray butter on top and then pour lemon juice over the top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Nutritional Information. amount per serving: 142 calories, fat 4.4 g, cholesterol 49mg.

Sauteed Zucchini

Ingredients:

2 Tbl extra virgin olive oil

5 medium garlic cloves, thinly sliced

3 medium shallots or new red onions, thinly sliced

a dash of sea salt

2 medium zucchini sliced into thick "coins"

a handful of dill chopped

1/4 cups of marcona or toasted almonds. (I just used regular sliced almonds)

Directions:

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

Nutritional Info coming!

Cheesy Bean Breakfast Burrito

So here is another recipe we all know but we never think to make. SO MAKE THIS! and try this recipe because we think this is the best way to make a breakfast burrito. 

Ingredients:

3 egg whites

2 corn tortillas

1 light laughing cow cheese wedge

2 tablespoons of fat free refried beans (They have different flavors so choose your favorite)

1/4 cup green chiles mixed with diced tomatoes

Chopped onion

Optional: Chicken, FF sour cream, salsa, black beans instead of refried, hot sauce.

Directions:

Scramble egg whites until fully cooked, then set them aside. 

Spread cheese on one tortilla and beans on the other.

Put one tortilla on the pan, layer eggs, and top with the other tortilla.

Cook until lightly brown on each side.

Cut in slices and ENJOY!

Turkey Sandwich!

Everyone knows about sandwiches. But I think we all forget how good they can be. So here is a reminder of one of our favorites! :)

Ingredients:

2 slices of low calorie whole wheat bread  (Sara Lee light bread is good!)

2 ounces of store baked turkey breast
¼ avocado
A pinch of salt

Optional:

Onion, Lettuce, Tomato, Mustard, or Mayo. (Fat Free or course) And feel free to add any other vegetables. These are just our favorites with this sandwich. 

Directions:

Toast your bread and spread mashed up avocado on to your slices! Add turkey cold or hot. and ENJOY!

Nutritional Facts

Calories: 212; Total Fat: 7.2g; Saturated Fat: 0.9g; Cholesterol: 35mg; Sodium: 96mg; Carbohydrate: 21.7g; Dietary Fiber: 4.9g; Sugars: 5.1g; Protein: 17.8g

Apple Rollups! (Peanut butter, or Cheese)

Super yummy breakfast! Super easy and Super fast! We like it with peanut butter, but we have also found you can do it with a light laughing cow cheese wedge!

Ingredients:

1 Medium or Large whole wheat higher fiber tortilla! (We love La Tortilla) (Around 100-110 calories)

1/2 apple (The crunchier the better) 

EITHER 1 wedge of The Laughing Cow Light Creamy Swiss Cheese wedge

OR

1 Tablespoon of natural peanut butter

(With the peanut butter, add sweetener and/or cinnamon)

Directions:

Lay your tortillas flat and spread with either cheese or peanut butter

EITHER just slice your apples thin, OR chop your apple and microwave for thirty seconds. 

Add to your tortilla and top with optional sweetener and cinnamon

Roll up tightly and enjoy!

Nutrition Facts:

(More nutrition facts to come, but these are the main ones you need to know)

Peanut butter Rollup- Calories- 200, Carbs 24, and fat 12.

Cheese Rollup- Calories-175, Fat 4g, 8 grams fiber.

Mexican Burrito Bowl

Ingredients

1 can low sodium black beans 1 can green chiles 1/2 pound chicken breast 2 bell peppers 1 small onion 2 cups brown rice (Try barley, Quiona, or couscous!)  1.5 cups lettuce

Directions

Fry the peppers and onions.

Prepare 2 cups brown rice in separate pot.

Combine black beans and green chiles in a pot, heat, pour off liquid.

Bake, grill, broil, or use any other method of preparing your chicken breast and then slice into strips.

Combine beans/chiles, rice, peppers/onions, and chicken in a large bowl. Stir. Add fresh chopped lettuce.

Feel free to add salsa, guacamole, low-fat sour cream or cheese to taste!!!

Number of Servings: 4

Calories for FULL RECIPE! Calories 375, fat 3.9 g, cholesterol 45 mg, sodium 374.8 mg, carbs 59.4 g, giber 8.4 g, and protein 28.8 g

Roasted Garlic and Sweet Potato Soup

My friends mom made this soup for us once, and it was SO good I asked her to E-mail me the recipe. So here it is!

Ingredients

• 1 whole garlic bulb
• 3 teaspoons olive oil, divided
• 2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
• 2 large onions, cut into wedges
• 6 cups reduced-sodium chicken broth, divided
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Nutrition Facts: 1 cup equals 109 calories, 2 g fat (trace saturated fat), 0 cholesterol, 440 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein.

Directions

• Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.
• Place sweet potatoes and onions in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat.
• Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
• Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan.
• In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through. Yield: 10 servings (2-1/2 quarts).