Tuesday, February 1, 2011

AM Apple Scramble

I haven't made this in along time but I came across the recipe and remembered how much I liked it!  I'll definitely be making this soon!  Enjoy!!

1 cup peeled and finely chopped apple (approx. 1 medium apple) 
1 slice Wonder Light White Bread
1/2 cup Egg Beaters, Original
3 tbsp. regular oats (not quick or instant)
1 oz. light vanilla soymilk
1/4 tsp. vanilla extract
1/2 tsp. cinnamon
2 packets SPLENDA 
pinch salt

Begin by stirring to combine all ingredients except for the bread and apple. Set aside. Toast bread well (but do not burn) and allow it to cool.  Tear bread into pieces and place in a blender or food processor.  Pulse bread until reduced to small pieces.  Add mixture and chopped apple to blender or processor and pulse until mixed (NOT liquefied).  In a pan sprayed with nonstick spray, cook mixture over medium heat.  Prepare as you would scrambled eggs, constantly moving mixture around with a spatula.  Cook for approximately 5 minutes, until solid crumbles form and brown slightly.  Serves 1!

Entire recipe: 230 calories, 1.5g fat, 385mg sodium, 37g carbs, 5g fiber, 12g sugars, 17g protein = 4 WWPoints

(Hungry Girl Newsletter)

Crazy Pizza

I made this tonight and it was a HUGE hit!  All 3 kids ate it and I loved that I could easily modify it for Eva, my allergy kiddo!!  It will definitely stay in our rotation!!

Crazy Pizza

8 oz lean beef or turkey (90%)
1/2 cup sliced mushrooms (one 2.5 oz jar), drained (optional)
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/3 cup sliced ripe olives (optional)
Tomato sauce - 15 oz can
1 tbsp sugar substitute (I use Splenda)
1 tsp Italian seasoning
1 can Pillsbury refrigerated buttermilk biscuits - 7.5 oz can
1/3 cup reduced-fat cheddar cheese, shredded
1/3 cup reduced-fat mozzarella cheese, shredded

Preheat oven to 350 degrees. Spray an 8x8 inch baking dish with olive-flavored cooking spray. In a large skillet sprayed with olive-flavored cooking spray, brown meat. Add mushrooms, green pepper, onion and olives. Mix well to combine. Stir in tomato sauce, sugar substitute, and Italian seasoning. Remove skillet from heat. Separate biscuits and cut each biscuit into 4 pieces. Gently stir biscuit pieces into meat mixture. Pour mixture into prepared baking dish. Bake 20 minutes. Sprinkle shredded Cheddar and mozzarella cheese evenly over the top and continue baking until cheese melts, about 10 minutes. Place baking dish on a wire rack and let set 5 minutes. Cut into 6 servings.

WW Points Per Serving: 6
Per Serving: 215 Calories, 7 g Total Fat, 1052 mg Sodium, 24 g Total Carbohydrate, 2 g Dietary Fiber, 14 g Protein

Monday, January 17, 2011

Easy Raspberry Sorbet

I was excited when I found this quick and easy recipe.  My daughter has multiple food allergies so I'm always on the lookout for recipes she can enjoy....and enjoy she does!

2 cups frozen raspberries or other frozen fruit
3 tablespoons apple juice or orange juice
1/2 teaspoon cinnamon or pure vanilla extract (optional)
Fresh mint leaves

Place frozen fruit, the juice, and the cinnamon or vanilla (if desired) in a blender or food processor.  Blend or process until smooth, scraping down the sides as needed.  Add extra juice if needed.  The sorbet is best served immediately, although it can be frozen.  Garnish with fresh mint.

Makes 4 servings.

Per serving: 35 calories, 1g protein, 9g carbs (3g sugar), 0g fat (0g saturated), 0mg cholesterol, 4g fiber, 1mg sodium

(The Biggest Loser 30-Day Jumpstart)

Sunday, January 16, 2011

Turkey Lettuce Wraps

This is one of my favorite things for lunch these days....

8 butter lettuce leaves
1/2 cup vegetable cream cheese (low-fat is fine), softened
1/2 cucumber, peeled and diced
1/4 cup roasted and salted sunflower seed kernels
8 (1/2 oz) slices deli turkey breast

Spread each lettuce leaf with 1 tablespoon cream cheese.  Evenly divide cucumber and sunflower seeds between lettuce leaves and sprinkle over cream cheese.  Top lettuce leaf with 1 slice of turkey.  Press down gently and roll up.

Nutritional Info (per wrap): Calories: 87, Fat: 6g, Saturated Fat: 3g, Protein: 5g, Carbs: 7g, Fiber: 0g, Cholesterol: 20 mg, Sodium: 254mg

Chicken Salad Dijon with Grapes and Apple

1 lb trimmed boneless, skinless chix breasts
3 teaspoons extra-virgin olive oil
Salt, to taste
Ground black pepper, to taste
3 tablespoons fat-free plain yogurt
3 tablespoons Dijon mustard
1/3 cup chopped celery
1/3 cup seedless grapes, each cut in half
1/3 cup chopped red apple

Cook chicken.  Allow it to cool then cut into bite-sized cubes.
In a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons olive oil, the yogurt and mustard.  Add chix, celery, grapes and apple.  Gently toss well to combine.  Saeason with salt and pepper to taste.

Makes 4 servings
Per serving: 173 calories, 27g protein, 4g carb, 5g fat (less than 1g saturated), 66mg cholesterol, trace fiber, 361mg sodium

(Taken from Biggest Loser Family Cookbook)

Texas Caviar

I love this one with baked tortilla chips, in a tortilla, over chicken or even with scrambled eggs......LOVE IT!

1 (15 oz) can 50% less-sodium black beans, rinsed and drained
1 (15 oz) can 50% less-sodium whole kernal corn, rinsed and drained
1/2 cup fresh salsa or pico de gallo (refridgerated, not jarred)
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons red wine vinegar
1 teaspoon cumin
Salt, to taste
Ground black pepper, to taste
Hot sauce, to taste

In a large glass or plastic mixing bowl or a large resealable plastic container, combine beans, corn, salsa or pico de gallo, cilantro, vinegar and cumin.  Season with salt, pepper, and hot sauce.  Cover and refridgerate at least 2 hours or overnight before serving.
Makes 6 (1/2 cup) serving.

Per serving: 102 calories, 5g protein, 25g carbohydrates, trace fat (0g saturated),
0g cholesterol, 4g fiber, 269 sodium
(Taken from Biggest Loser Family Cookbook)

Chicken Pot Pie

I LOVE Chicken Pot Pie but unfortunately a lot of them are pretty high in calories.  I found this one online and it's about 4 Weight Watcher points.  I don't have the actual calorie count but it's so good I wanted to share it

- 1 cup Bisquick All Purpose Baking Mix, Reduced Fat
- 1/2 cup skim milk
- 1/4 cup egg substitute
- 2 1/2 cups frozen mixed veggies, thawed
- 1 1/2 cups grilled skinless chicken breast
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Mushroom soup
- 1 can Campbell’s Fat Free (Healthy Request) Cream of Celery soup
- salt and pepper to taste

Preheat oven to 375 degrees. Spray an 8 x 8 casserole dish with non-fat cooking spray. In a separate bowl, combine chicken, vegetables and soup. Pour into casserole dish. In another bowl, combine Reduced Fat Bisquick, milk, and egg. Pour over the top of chicken mixture in the casserole. Bake for about 30 min, or until crust is golden.

Makes about 6 servings.