Tuesday, May 31, 2011

Cafe' Freeze

This is a delicious Hungry Girl remake. I used unsweetened Almond Milk but you could use skim milk or whatever you have on hand. unsweetened almond milk does have significantly fewer calories though.

Café Freeze

5 fluid ounces almond milk, unsweetened
3 tsp. coffee creamer, sugar free vanilla caramel, dissolved in 1 oz. warm water
1 teaspoon instant coffee granules
1 oz. Davinci sugar free raspberry syrup
2 tablespoons splenda sugar substitute
1 cup ice, crushed
2 tbsp. cool whip lite®

Place all of the ingredients in blender, except for Cool Whip. Blend on high speed until well blended. Pour into a tall glass, and finish off with whipped topping.

Yield: 1 serving= 88 Calories; 5g Fat (64.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 130mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates.

Monday, May 30, 2011

Raspberry Peach Smoothie

Smoothies are such a yummy way to get some dairy into your diet!

Raspberry-Peach Smoothie

6 oz fat-free peach yogurt
1 medium peach(es), sliced* (about 1/2 cup)
1/2 cups frozen raspberries
1 TB Splenda

Combine all ingredients in a blender and puree until smooth. Pour into a tall glass and serve. For a thicker smoothie, add 1/4 cup of ice cubes before blending.

Yield: 1 serving= 272 Calories; 1g Fat (1.9% calories from fat); 11g Protein; 57g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 131mg Sodium. Exchanges: 3 Fruit; 1 Non-Fat Milk.

Sunday, May 29, 2011

Toasted Pecan Chicken Salad for 1

This was delicious!  I enjoyed the dressing, which I was forced to make as I discovered all of my dressings were 2 to 6 years old!!!  yikes!  Ok, everyone, go clean out the expired dressings in your frig!

Toasted Pecan Chicken Salad

4 pecan halves, chopped
3 c. Greens
1/3 c. cooked chopped chicken breast
½ pear
2 tsp Extra Virgin Olive Oil
1 TB lime juice
1 TB Splenda
Dash pepper

In a small nonstick skillet, sprayed with cooking spray, toast the pecans over medium heat, tossing frequently, for 2 to 3 minutes. Remove from heat. Add greens to a large bowl, add chicken and chopped pear; top with pecans. Combine olive oil, lime juice, Splenda and pepper. Pour over salad.

Yield: 1 serving = 347 Calories; 18g Fat (46.5% calories from fat); 24g Protein; 23g Carbohydrate; 8g Dietary Fiber; 54mg Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 2 1/2 Fat.

Saturday, May 28, 2011

Bacon Quiche Cups

I made these for a few friends at the market this morning. They liked 'em!

Bacon Quiche Cups

• 4 Oz light cream cheese, softened

1 TB unsweetened almond milk

• 1 egg

• 1 egg white

• 4 oz diced green chilies

• 2 TB sliced green onion

• 3 bacon strips, cooked and chopped

• 1 (8 ounce) package reduced fat refrigerated crescent rolls


Preheat oven to 375^. In a small mixing bowl, beat cream cheese and milk until smooth. Add the egg, egg white, green chilies, onion, and bacon; mix well. Separate dough into four rectangles and cut into 8 squares; press onto the bottom and up the sides of greased muffin cups. Pour egg mixture into dough cups. Bake, uncovered, at 375 degrees F for 18-22 minutes or until a knife comes out clean. Serve warm.

Yield: 8. Per serving= 163 Calories; 9g Fat (52.5% calories from fat); 4g Protein; 14g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

Friday, May 27, 2011

Taco Bulgar

I whipped this up for dinner tonight. It was quick, easy and tasty! :)

Taco Bulgar
8 oz ground beef, 95ff
1 TB taco seasoning
1 TB diced onion
1/3 c. bulgar
½ c. water
1 cup salsa

Brown ground beef, drain grease well. Add taco seasoning and onion. Add bulgar, water and salsa; reduce heat and simmer 10 minutes or until bulgar is soft.

Yield: 2 servings. Per serving= 404 Calories; 3g Fat (14.4% calories from fat); 15g Protein; 26g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 601mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable.

Saturday, May 21, 2011

Snicker Snacker Bar

I made this today. It was ok. Not at all like a Snickers. and probably I won't make it ever again.

Snicker Snacker Bar

Categories: Single Serving

Yield: 2 Servings

1 pkt Hot Cocoa Mix Swiss Miss Sensible Sweets,Sugar Free, -Instant Dry

1 T Peanut Butter

1 Banana,mashed

1/4 c Grape Nuts Cereal

Combine all ingredients well, by hand or in electric mixer. Shape into 2 bars, wrap each individually in foil. Freeze at least 1 hour before eating.
2 servings @ 1 bar each:

NI including banana:

Per Serving: 179 Cal (21% from Fat, 11% from Protein, 68% from Carb); 5

g Protein; 5 g Tot Fat; 33 g Carb; 4 g Fiber; 207 mg Sodium; 0 mg


NI without banana:

Per Serving: 112 Cal (32% from Fat, 15% from Protein, 52% from Carb); 5

g Protein; 4 g Tot Fat; 15 g Carb; 2 g Fiber; 206 mg Sodium; 0 mg


Pepperoni Breakfast Pizza

I made this for a few friends at the Farmers Market today. They gave it a thumb's up.  It's easy and tasty! 

Pepperoni Breakfast Pizza

1 1/2 cups reduced fat Bisquick®
1/3 cup hot water
2 eggs
4 egg whites
1/8 teaspoon pepper
4 ounces turkey pepperoni
2 tablespoons green onions, sliced (2 tablespoons)
8 ounces tomato sauce, with basil and oregano
2/3 cup cheese, reduced fat Sargento Mexican blend, shredded
1 tablespoon sliced fresh basil leaves, if desired

Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of pan, using fingers dipped in Bisquick mix, forming rim at edge. Bake 10 to 15 minutes or until golden brown. Meanwhile, in large bowl, beat eggs, milk and pepper with wire whisk or fork until blended. Stir in pepperoni and onions. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, stirring occasionally, until firm but still moist. Spread pizza sauce over baked crust. Top evenly with egg mixture. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and pizza is hot. Sprinkle with basil.

Yield: 8 slices. Per slice= 180 Calories; 6g Fat (31.3% calories from fat); 12g Protein; 19g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 827mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Friday, May 20, 2011

Chicken Asparagus Gratin

A cheesy good way to eat your veggies!  :)

Chicken Asparagus Gratin

10 3/4 oz Campbell's (U.S.) cheddar cheese soup
1/3 c. water
1/4 tsp onion powder
1/8 tsp black pepper
½ c. elbow macaroni, uncooked, Smart Taste
2 c. cooked chicken breast, chopped
2 1/2 cup chopped asparagus

In 2-quart casserole mix soup, water, onion powder and pepper. Stir in pasta, chicken, and asparagus. Bake at 400 for 25 minutes or until hot.

Yield: 4 servings. Per serving= 325 Calories; 11g Fat (30.7% calories from fat); 34g Protein; 22g Carbohydrate; 4g Dietary Fiber; 87mg Cholesterol; 684mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Wednesday, May 18, 2011

Edamame Guacamole

I love guacamole!  This was great!  The edamame takes on the flavor of the avocado. Gives you some protein too!

Edamame Guacamole

1 ripe avocado
¾ c. shelled edamame
1 lime, juiced
1 chipotle pepper in adobo
2 tsp minced garlic
1/2 cup chopped, seeded tomato
½ tsp onion powder
¼ tsp pepper
Dash salt

Combine all ingredients in a food processor until smooth. Serve cold with pita chips, tortilla chips, or crackers.

Yield: 8 servings (about 2 cups). Per serving= 65 Calories; 4g Fat (58.6% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

Friday, May 13, 2011

Pasta e Fagioli Soup

Tasty soup good any time of year!

Pasta e Fagioli Soup

1 c. cooked ground beef
1 TB diced onion
1 c. sliced celery
15 oz can fire roasted tomatoes
1 c. canned kidney beans
2 c. V-8 juice, spicy
1/2 teaspoons salt
½ tsp oregano
1/2 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/3 c. elbow pasta, Smart Taste

Combine all ingredients in medium saucepan. Bring to a boil then reduce heat and simmer until celery and pasta are soft.

Yield: 4 servings. Per serving= 245 Calories; 8g Fat (29.9% calories from fat); 15g Protein; 29g Carbohydrate; 8g Dietary Fiber; 34mg Cholesterol; 1134mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Chili Con Carne for 2

I made this tasty chili with a partial can of beans and used the remaining beans to make Pasta Fagioli Soup. I'll post that one next! :)

Chili Con Carne

1 c. cooked ground beef, drained
1 ½ cups spicy V8 juice
1/2 cup kidney beans, rinsed and drained
2 Tablespoons chopped onion
1 teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon minced garlic
2 to 3 drops hot pepper sauce
Thinly sliced green onions for garnish, optional

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Garnish with green onion if desired.

Yield: 2 servings. Per serving (1 cup)= 292 Calories; 13g Fat (39.9% calories from fat); 24g Protein; 20g Carbohydrate; 6g Dietary Fiber; 64mg Cholesterol; 937mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Thursday, May 5, 2011

Jalapeno Rangoons

These are delicious!! A tasty addition to any Cinco de Mayo gathering. :)

Jalapeno Rangoons

½ c. finely chopped tamed jalapeno peppers
8 ounces light cream cheese
1 tsp onion powder
1/4 teaspoon garlic powder
1/2 teaspoon soy sauce
32 wonton wrappers

Preheat oven to 350*. Spray mini muffin pan with cooking spray. Place wontons in muffin cups. Combine jalapenos, cream cheese, onion, garlic powder, and soy sauce. Place one heaping teaspoon of mixture in the center of each wonton. Bake 4 minutes or until lightly browned.
Yield: 32 wontons. Per serving (2 wontons)= 66 Calories; 3g Fat (36.7% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Wednesday, May 4, 2011

Love Food & Live Well

Chantel Hobbs promises we can Love Food & Live Well. Her newest book provides weight loss tips in Hobbs' friendly, Christian manner. These tips include the 80/20 rule, fasting, exercise and more. She shares what works for her and encourages the reader to make life long changes. In addition, she encourages readers toserve and love God and love food in the appropriate way--fuel for the body. Food is not a friend or comforter. It's a lot to take in. You might want to read this one a couple of times.

I received this book for free from WaterBrook Multnomah Publishing Group for this review.

Sunday, May 1, 2011

2-Week Total Body Turnaround

I finished the 2-Week Total Body Turnaround by Chris Freytag with Alyssa Shaffer. All through the book are these testimonies of people who completed the two weeks and lost 6 pounds and 12 inches!  I'm pretty sure I gained a pound. In the book's defense, I wasn't eating the proposed menus, just trying to stay in Weight Watcher points. But I did the exercises and they were tough! I think the exercises are good so I might continue them, but there is not much chance of me eating tofu. Why do diet books insist on including recipes with tofu? I think we can lose weight without eating tofu!

Spanish (rice) Bulgar

Tasty! This dish helps you get protein and good carbs.

Spanish Bulgar
4 ounces sausage, reduced fat Jimmy Dean

2 tablespoons sliced green onions
1/3 cup sliced celery

2 tablespoons diced green bell pepper
1 cup Spicy V-8® vegetable juice
1/4 cup bulgar
1 dash cumin
1 dash paprika
2 dashes chili powder
1 drops hot pepper sauce (1 to 2)

In a small saucepan, cook the sausage, onion, celery, and green pepper over medium heat until meat is no longer pink and the vegetables are tender; drain. Add the V8, bulgar, spices, and pepper sauce; cover and simmer 5 minutes or until bulgar is tender.

Yield: 2 servings. Per serving (about 1 cup)= 230 Calories; 11g Fat (41.6% calories from fat); 13g Protein; 21g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol; 824mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates