1 Tbs Olive Oil
1 Tbs minced garlic
4 cups grape tomatoes, quartered
1 Tbs plus 1 tsp balsamic vinegar
1 and 1/2 tsp dried basil
1/8 tsp salt
1/4 tsp pepper
French loaf
Butter
Hummus
Ingredients
2 15-ounce cans of chickpeas (garbanzos) one drained, one with liquid
1/4 cup roasted sesame seeds
1 Tbs olive oil
2 Tbs lemon juice
1 Tbs water (or more lemon juice, but I prefer less lemon juice)
1 and 1/2 tsp minced garlic
1 tsp cumin
1/2 tsp salt
Directions
Blend all, doing whatever you have to do to have it mix well. If you don't have a really good blender, I would consider buying tahini (sesame seed paste) or sesame oil, though I would use considerably less than 1/4 cup in the recipe.
2 15-ounce cans of chickpeas (garbanzos) one drained, one with liquid
1/4 cup roasted sesame seeds
1 Tbs olive oil
2 Tbs lemon juice
1 Tbs water (or more lemon juice, but I prefer less lemon juice)
1 and 1/2 tsp minced garlic
1 tsp cumin
1/2 tsp salt
Directions
Blend all, doing whatever you have to do to have it mix well. If you don't have a really good blender, I would consider buying tahini (sesame seed paste) or sesame oil, though I would use considerably less than 1/4 cup in the recipe.
Oatmeal Cranberry Pancakes
Ingredients
2 cups milk
1/4 cup whole wheat flour
1/2 cup white flour (or more whole wheat flour)
3/4 cup uncooked rolled oats
1/4 cup flax seed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup dried cranberries or raisins
Directions
Add everything* to a blender and blend on high until well mixed. Makes 12 pancakes made with a 1/4 cup scoop!
*My kids think that they don't like cranberries or raisins in their food. You could add these at the end to keep their texture and shape, but I like to hide them from the kids and just enjoy their hint of flavor.
2 cups milk
1/4 cup whole wheat flour
1/2 cup white flour (or more whole wheat flour)
3/4 cup uncooked rolled oats
1/4 cup flax seed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup dried cranberries or raisins
Directions
Add everything* to a blender and blend on high until well mixed. Makes 12 pancakes made with a 1/4 cup scoop!
*My kids think that they don't like cranberries or raisins in their food. You could add these at the end to keep their texture and shape, but I like to hide them from the kids and just enjoy their hint of flavor.
Turkey Salsa Scoops
This idea came from the Biggest Loser Family Cookbook. They are delicious, filling, and my kids love them too!
Ingredients:
4 ounces of cooked, lean ground turkey: 170 calories
1/2 cup fresh salsa OR mango peach salsa: 20 calories
12 Tostito's scoops: 129 calories
Total Calories: 319
Directions
Cook the turkey in a skillet, like you would brown ground beef. Mix together the turkey and salsa in a bowl. Use a spoon to shovel them into scoops... and eat. It doesn't get much easier than that!
4 ounces of cooked, lean ground turkey: 170 calories
1/2 cup fresh salsa OR mango peach salsa: 20 calories
12 Tostito's scoops: 129 calories
Total Calories: 319
Directions
Cook the turkey in a skillet, like you would brown ground beef. Mix together the turkey and salsa in a bowl. Use a spoon to shovel them into scoops... and eat. It doesn't get much easier than that!
Quinoa Mexican Haystack
This is my new healthy addiction. My sister gave me this recipe; she makes this yummy dish with millet but I am more familiar with quinoa and they are both delicious!
Ingredients:
1 cup cooked quinoa*: 172 calories
Chicken bouillon
1 Tbs Sour cream: 30 calories
2 Tbs Guacamole or avocados: 50 calories
1 Diced Roma Tomatoes: 18 calories
1/2 cup corn: 88 calories
Total calories: 360 calories
Make quinoa with bouillon according to package directions (or see below). Top with everything else. Get creative and add anything you like! I added salmon last week and it was awesome!
*First of all, quinoa is so good for you. Some brands of quinoa recommend rinsing the dry grains before cooking and some do not. I am always sorry when I do not rinse. It tastes different, like dirt. Rinse those grains in a fine mesh strainer!
When making quinoa, I like to use a 1-2-3 method. Just the right texture, just the right flavor! Boil the quinoa covered. I boil a lot longer than the recommended 15 minutes, until fluffy and soft. I don't like my quinoa crunchy, but that's just me.
1 cup dry quinoa
2 tsp chicken bouillon
3 cups water
(makes 4 cups quinoa)
1-2-3!
1 cup cooked quinoa*: 172 calories
Chicken bouillon
1 Tbs Sour cream: 30 calories
2 Tbs Guacamole or avocados: 50 calories
1 Diced Roma Tomatoes: 18 calories
1/2 cup corn: 88 calories
Total calories: 360 calories
Make quinoa with bouillon according to package directions (or see below). Top with everything else. Get creative and add anything you like! I added salmon last week and it was awesome!
*First of all, quinoa is so good for you. Some brands of quinoa recommend rinsing the dry grains before cooking and some do not. I am always sorry when I do not rinse. It tastes different, like dirt. Rinse those grains in a fine mesh strainer!
When making quinoa, I like to use a 1-2-3 method. Just the right texture, just the right flavor! Boil the quinoa covered. I boil a lot longer than the recommended 15 minutes, until fluffy and soft. I don't like my quinoa crunchy, but that's just me.
1 cup dry quinoa
2 tsp chicken bouillon
3 cups water
(makes 4 cups quinoa)
1-2-3!
Asian Turkey Meatballs with Sesame Lime Dipping Sauce
Another delicious idea from Skinny Taste.
The only differences? I doubled the recipe. Then, I used 2 Tbs dried cilantro (for that doubled recipe). Also, I did not use any sesame oil at all in the making of the meatballs themselves, only the dipping sauce. I forgot, bit they were still delicious even without the sesame oil! And I made the meatballs smaller. I scooped the meat into 1/4 cup measuring cup and then split the amount in half. There were more meatballs that way.
Total Calories: I made 46 meatballs, approximately 34 calories each. Serve 4 meatballs with 1 Tbs dipping sauce (17 calories each Tbs)
Cauliflower Fritters
These were so delicious and I can't wait to make them again! I will just link you to the original recipe on Skinny Taste and tell you the few changes that I made!
Changes:
#1 I used all-purpose flour
#2 I used exactly 1/4 cup water
#3 Somehow I only got 16 fritters, even using a 1/4 cup scoop.
#4 I did not use ANY olive oil whatsoever. Which probably made it a little less crispy, but still awesome.
I used a little cooking spray on my counter top griddle.
I served them with applesauce and fat-free sour cream at the recommendation of my friend, Melissa. That is how you eat traditional Jewish potato latkes and this felt similar enough that I wanted to try it. Not disappointing!!!!
Total calories: 53 each fritter! This recipe makes 16 fritters, by my count.
Tarragon Chicken
I really liked this recipe from Cooking Light. The only change I made was to add the sauce on top of the chicken while it was still in the pan. It worked really well. 
Ingredients:
4-ounces boneless, skinless chicken breast, cut into slices: 100 calories
Dash of salt
Dash of pepper
2 Tbs fat free sour cream: 20 calories
2 tsp honey mustard: 20 calories
1/4 teaspoon dried tarragon
Directions:
Spray skillet with cooking spray. Sprinkle salt and pepper on chicken. Add chicken to pan and cook approximately 4 minutes on each side or until chicken is no longer pink in the middle.
Stir remaining ingredients in a small bowl. Scoop sauce on top of chicken. Cover and cook until sauce is warmed through and melted. Serve immediately.
Total Calories: 140
Ingredients:
4-ounces boneless, skinless chicken breast, cut into slices: 100 calories
Dash of salt
Dash of pepper
2 Tbs fat free sour cream: 20 calories
2 tsp honey mustard: 20 calories
1/4 teaspoon dried tarragon
Directions:
Spray skillet with cooking spray. Sprinkle salt and pepper on chicken. Add chicken to pan and cook approximately 4 minutes on each side or until chicken is no longer pink in the middle.
Stir remaining ingredients in a small bowl. Scoop sauce on top of chicken. Cover and cook until sauce is warmed through and melted. Serve immediately.
Total Calories: 140
Chicken and Mushrooms in Sauce
This yummy recipe was adapted from one that I found on Skinny Taste.
Ingredients:
16 oz uncooked boneless, skinless chicken breasts
2 tsp I can't believe it's not butter spread
2 tsp olive oil
1/4 cup all purpose flour
3-4 cloves garlic, minced
16 oz sliced mushrooms
1 cup white grape juice
1 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley
Directions:
Cut chicken into bite-sized pieces and put into bowl. Add flour and stir until chicken is well coated. Melt 1 tsp butter and 1 tsp oil in pan. Add chicken and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Remove chicken and set aside.
Add additional tsp of butter and tsp of oil to pan. Add garlic, then mushrooms, salt, and pepper. Stir and cook until mushrooms are fully cooked. If you cover the pan, they will cook down faster.
When mushrooms are done, return chicken to the pan. Add juice, broth, and parsley; cover pan and simmer for about 4 minutes.
Serve over brown rice (that's why I added extra liquid, to make it juicy!) Makes 4 servings, 270 calories each. Brown rice will add additional calories.
Ingredients:
16 oz uncooked boneless, skinless chicken breasts
2 tsp I can't believe it's not butter spread
2 tsp olive oil
1/4 cup all purpose flour
3-4 cloves garlic, minced
16 oz sliced mushrooms
1 cup white grape juice
1 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley
Directions:
Cut chicken into bite-sized pieces and put into bowl. Add flour and stir until chicken is well coated. Melt 1 tsp butter and 1 tsp oil in pan. Add chicken and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Remove chicken and set aside.
Add additional tsp of butter and tsp of oil to pan. Add garlic, then mushrooms, salt, and pepper. Stir and cook until mushrooms are fully cooked. If you cover the pan, they will cook down faster.
When mushrooms are done, return chicken to the pan. Add juice, broth, and parsley; cover pan and simmer for about 4 minutes.
Serve over brown rice (that's why I added extra liquid, to make it juicy!) Makes 4 servings, 270 calories each. Brown rice will add additional calories.
BLT Wrap
Oh, kill me now, this is so good. Bacon... mmm....
Ingredients:
One low-cal tortilla (Don Julio): 110 calories
4 slices Oscar Mayer fully cooked bacon: 70 calories
2 tbs mozzarella cheese: 40 calories
1 roma tomato: 18 calories
1 cup shredded/chopped lettuce: 10 calories
1 Tbs Kraft Free Mayo: 10 calories
Directions:
Make a quesadilla by putting the cheese on one half of the tortilla, folding in half and toasting in a pan on both sides. Remove from pan and peel open.
Dice tomatoes and add to lettuce in small bowl. Finish cooking bacon in a pan. When bacon is crispy, cut into small pieces with scissors, a knife, or pizza cutter. Add to tomato and lettuce mixture. Add mayo and mix well. Scoop contents of bowl into the tortilla and eat!
Total: 259 calories
Ingredients:
One low-cal tortilla (Don Julio): 110 calories
4 slices Oscar Mayer fully cooked bacon: 70 calories
2 tbs mozzarella cheese: 40 calories
1 roma tomato: 18 calories
1 cup shredded/chopped lettuce: 10 calories
1 Tbs Kraft Free Mayo: 10 calories
Directions:
Make a quesadilla by putting the cheese on one half of the tortilla, folding in half and toasting in a pan on both sides. Remove from pan and peel open.
Dice tomatoes and add to lettuce in small bowl. Finish cooking bacon in a pan. When bacon is crispy, cut into small pieces with scissors, a knife, or pizza cutter. Add to tomato and lettuce mixture. Add mayo and mix well. Scoop contents of bowl into the tortilla and eat!
Total: 259 calories
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