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Berry’s and Cream (64 Calorie)


I have been occasionally consuming a 100 calorie pre packed snack pack here and there throughout my diet the last 2+ weeks. My cousin aptly pointed out to me that there are many other snacks out there that you can have that are 100 calories or less and also a lot more satisfying and better for you. 

With that being said I took her advice and conjured up this little ditty tonight to have with our dinner, and I must say, although it’s nothing fancy or special, it was really good, low in calories, and easy to make!
Ingredients:
  • 45 grams Fresh Strawberry’s sliced (14 calories)
  • 47 grams Fresh Blueberries (27 calories)
  • Cool Whip Fat Free 3 Tbsp. (23 calories)

Directions:

Place your fruit and cool whip in a bowl and fold those fruit into the cool whip. You can allow the berry’s and cream to sit in the refrigerator a bite to allow the flavors to mingle or you can eat immediately. Simple, Sweet, Cheap, and Low Calorie!

Calories Calculated on www.myfitnesspal.com

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No Bake "Cheesecake" (Low Calorie Options) 75 Calories Each!


Who says you can’t have something decadent on a diet! These little cheesecakes are fantastic especially when you haven’t had any good desserts on your diet! Kevin and I were both shocked at how good these are. I made them for his Birthday this past Saturday because we didn’t want to spoil our diet even though it was his special day. You truly didn’t know you were NOT being BAD!
Ingredients:
  • 12 Reduced Fat Nilla Wafers (180 Calories)
  • 8 oz. Fat Free cream cheese (softened) (210 Calories)
  • 1 cup cold fat free skim milk (90 Calories)
  • 1 Tblsp. lemon juice (4 Calories)
  • 1 small box Jello Sugar Free instant vanilla pudding (150 Calories)
  • 1 can lite cherry pie filling (I used lucky leaf) (245 Calories)
  • 12 Cupcake tins (no calories 😉 )

 Directions:

  1. Place 12 cupcake tins  on a cookie sheet with 1 Reduced Fat Nilla Wafer in each one, then set them aside. 
  2. In a bowl beat cream cheese until smooth. 
  3. Gradually add milk and lemon juice to the cream cheese and beat until smooth. Stir in pudding mix. 
  4. Evenly divide cream cheese pudding mixture between the 12 cupcake tins over the Nilla Wafers, then evenly divide the cheery pie filling over top of all 12 cupcake tins. 
  5. Refrigerate overnight for Nilla Wafers to soften. 

Calories Calculated on www.myfitnesspal.com

Original Recipe Source

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Barbecue Pulled Chicken (Low Calorie Options)


This was so simple after dinner the other night I threw everything in the crockpot but the chicken. Once everything was in I used the whisk to mix everything together then I stuck the chicken in and covered the chicken with the sauce. 5 hours later it was ready! I let it cool, then stuck it in the refrigerator and heated it up the next day for dinner. Simple and great! It’s very flavorful and excellent! We all really enjoyed this recipe.
Ingredients:
  • 1 8-ounce can reduced-sodium tomato sauce
  • 1 4-ounce can chopped green chiles, drained
  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon sweet or smoked paprika
  • 1 tablespoon tomato paste
  • 1 tablespoon garlic powder
  • 2 tablespoon Honey Mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Montreal Chicken Seasoning
  • 1 pound boneless, skinless chicken breast
  • 1 small onion, finely chopped

 Directions:
  1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
  2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
  3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

 *Calories 91 calories for 4oz. We ate our chicken on 45 calorie pieces of bread served with 1 serving of Alexia sweet potato puffs. Total Calories for the meal= 311*

Calories Calculated on www.myfitnesspal.com

Original Recipe

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Chopped Greek Salad with Chicken (343 Calories)


I liked the salad but I was not a fan of the dressing. If you are a huge fan of red wine vinegar then you will love the dressing. It was a little too overwhelming for me. Next time I make this I will just make the salad and use some bottled vinaigrette. Over all the salad is excellent and it’s low in calories you get 3 cups for 343 calories! 
Ingredients:
  • 1/3 cup red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 cups chopped romaine lettuce
  • 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup sliced ripe black olives
  • 1/2 cup crumbled feta cheese

Directions:
Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

Calories Calculated on www.myfitnesspal.com

Original Recipe

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Loaded Twice-Baked Potatoes (Low Calorie Options)


We really enjoyed this meal. It was very filling and the taste was great. I left out the ground beef because I didn’t think it would add anything to the recipe, and it would save on the calories. It’s super easy and would be really easy to make ahead for a quick dinner. I would bet you could even make extras and freeze them for a quick meal. I ended up serving a 1/2 cup of cottage cheese on the side with these, but I couldn’t eat it!  Like I said they are very filling!

Ingredients:
  • 4 medium russet potatoes
  • 8 ounces 90%-lean ground beef, (see Variation)
  • 1 cup broccoli florets, finely chopped
  • 1 cup water
  • 1 cup shredded reduced-fat Cheddar cheese, divided
  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 scallions, sliced

Directions:

  1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)
  2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
  3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
  4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

Calories Calculated on www.myfitnesspal.com

Original Recipe 

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Berry Blasted Chicken Salad (Low Calorie Options)



Kevin and I were in the mood for a light meal after a very hot day last week. I racked my brain for something I thought we would both like and was light and healthy at the same time. I decided to recreate a salad I recently had when we were out for lunch one day. I could have just gone and bought one, but I didn’t want to leave the house to do so. I made a few changes to the cheese and salad dressing to bring the calorie count down, and the salad turned out great! We both really enjoyed it.

Serving: 1
Calories: 259
Carbs: 19
Fat: 8
Protein: 13

Ingredients:
  • ¼ cup sliced fresh strawberries
  • ¼ cup fresh blueberries
  • 2 oz. canned chicken 98% fat free
  • 2 cups organic greens
  • 2Tbs wish bone light raspberry walnut vinaigrette dressing
  • ½ oz. mozzarella part skim milk cheese
  • 1Tbs natural raw sliced almonds

Directions:

  1. Place your greens on a plate then layer on top, chicken, cheese, fruit, sliced almonds, then your dressing. 
  2. I personally like to put everything in a large bowl and mix everything up. This helps to spread the dressing throughout the salad. 
  3. Originally I didn’t think this would be enough dressing, but after a good tossing it was perfect! 

Calories Calculated on www.myfitnesspal.com

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Vegetarian Taco Salad (Low Calorie Options)


This is an excellent recipe! It’s filling and full of flavor! I wasn’t sure if I was going to like it, but I didn’t… I LOVED it! I was so impressed by the amount of flavor that this recipe has! It’s just so good! The only change I made was that I added a few teaspoons of Tabasco Sauce to give it a little kick and some added flavor.
Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1-1/2 cups fresh corn kernels (see Tip) or frozen, thawed
  • 4 large tomatoes
  • 1-1/2 cups cooked long-grain brown rice (see Tip)
  • 1-15-ounce can black, kidney or pinto beans, rinsed
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons dried oregano, divided
  • 1/4 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup prepared salsa
  • 2 cups shredded iceberg or romaine lettuce
  • 1 cup shredded pepper Jack cheese
  • 2-1/2 cups coarsely crumbled tortilla chips
  • Lime wedges for garnish
Directions:
  1. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
  2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl. 
  3.  Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

*Save Calories by leaving the chips out! You won’t even notice the difference)