Recipes

Zesty Bean Dip ("Like" Frito Lay) 52 calories a serving!

This recipe is very much “Like” Frito Lay Bean Dip if I didn’t know better I would swear it was the exact recipe. The only difference I see is that this dip is smoother whereas the Lay’s dip is much thicker and harder to dip.

I love this recipe! It’s simply fantastic. I decided I would take my dip to the true bean dip critic … my Mom! Her favorite bean dip is Frito Lay Bean Dip she would tell you there is nothing better… until she tried this one. She loved it! She was so excited at even the idea of making this herself and might I add for just a fraction of the price and guess what! You know what’s in this dip and you get A LOT more than you do in a small can!!

The second biggest selling point for me on this dip (besides it’s awesome) is the fact that this recipe cost me less than $1 yes less than a dollar! I bought store brand refried beans then added the few extra things.
Dirty cheap, easy, and fantastic! I am sold and so was the queen of bean dip my Mom!


Ingredients:
  • 1 (15 ounce) can refried beans
  • 5 slices bottled jalapenos (nacho slices)
  • 1 tablespoon brine, from bottled jalapeno slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper

Directions:

  1. Combine refried beans with the other ingredients in a food processor. (I threw everything into a Kitcheaid bowl and let the mixer do all the work.)
  2. Puree ingredients on high speed until smooth.
  3. Cover and chill for at least an hour before serving.

Original Recipe Source

Number of Servings: 8 (1/4 cup per serving)
Nutritional Information:
  • 52 calories per serving
  • 9 carbs 
  • 1 grams of fat 
  • 3 protein
  • 1 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();Print Friendly and PDF
Check Out Our Online Recipe Book: www.CafeChatterbox.com

Recipes

Salsa Chicken Casserole (Low Calorie)


This recipe is delicious! On my! One thing I really love about it is the fact that you can do so much with it. You could make it a speedy recipe by precooking the rice, and the chicken (even using leftover chicken), then mixing everything together and baking. You could also change out the spices, and the spiciness of the salsa. I think I would even consider shredding the chicken and mixing everything together.

This recipe would also make a great freezer recipe. Place everything in a pan, and mix. Cover with foil and freeze. You could also easily place this recipe in a slow cooker. It doesn’t get any easier than this!

I found that I had to bake it an additional 10 minutes to make sure the rice was well cooked, but that could have been just me. This recipe is low in calorie and high on flavor and it’s easy!



Ingredients:
  • 1 cup uncooked white rice
  • 1 cup corn kernels
  • 1 (15 oz.) can black beans
  • 1 (16 oz.) jar salsa
  • 1 cup beef broth
  • ½ Tbsp. chili powder
  • ½ Tbsp. dry minced onion
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp oregano
  • 1 pound raw chicken breasts (cut into bite size pieces)
  • 1 cup shredded cheddar cheese

Directions:

  1. Preheat the oven to 375 degrees.
  2. Drain and rinse the black beans.
  3. To a 3 quart baking dish or an 8×8 baking dish add dry rice, black beans, corn, salsa, chicken broth, and spices. Stir until everything is well combined.
  4. Cut the chicken breasts into bite size pieces. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour.
  5. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. 

Number of Servings: 8
Nutritional Information:
  • 224 calories per serving
  • 26 carbs 
  • 5 grams of fat 
  • 19 protein
  • 5 sugar

*Nutritional information found on http://www.myfitnesspal.com this information will vary based on the products you use.*


Print Friendly and PDF
Check Out Our Online Recipe Book: www.CafeChatterbox.com

Recipes

Frozen Fruit … The "Other" Dessert



One of my very favorite low calories snacks is frozen, Cuties, Halos, Clementine’s, Tangerines, or whatever you want to call them. They are delicious. I remove the peel, separate the segments, place them on a cookie sheet or a jelly roll pan, and stick them in the freezer. Once the segments are frozen place them in a large zip bag and return to the freezer. In my freezer they are frozen in about an hour.

I like to call this a grab and go snack! I keep a stack of Dixie Cups next to the freezer and when I am craving something bad for me I grab a cup, and fill it up with fruit segments.

This is a super delicious snack that if you didn’t know better makes you think you are eating something bad for you when in fact you are eating something super healthy.


Quick, easy, delicious, sweet, frozen, and low calorie! They even make a great side to go along with your lunch!

var pfHeaderImgUrl = ”;var pfHeaderTagline = ”;var pfdisableClickToDel = 0;var pfHideImages = 0;var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = ”;var pfBtVersion=’1′;(function(){var js, pf;pf = document.createElement(‘script’);pf.type = ‘text/javascript’;if(‘https:’ == document.location.protocol){js=’https://pf-cdn.printfriendly.com/ssl/main.js’}else{js=’http://cdn.printfriendly.com/printfriendly.js’}pf.src=js;document.getElementsByTagName(‘head’)[0].appendChild(pf)})();Print Friendly and PDF
Check Out Our Online Recipe Book: www.CafeChatterbox.com

Recipes

Cheesy Ham Cakes (88 Calories each)

I have been trying to find alternatives to using bread for lunches and snacks. My go to has been to substitute rice cakes in place of bread. 2 rice cakes are 80 calories verses 120 calories for two slices of bread. I love rice cakes so that isn’t a big compromise for me. I also love ham and cheese sandwiches. 

Cheese can be killer in the calorie department so that’s rarely on my menu. In place of sliced cheese I have been using Laughing Cow cheese. My new favorite is the light Laughing Cow Swiss it’s not only low in calories but it’s delicious, generous and super creamy. This isn’t just a lunch go to for me, but it makes an excellent satisfying snack.

Ingredients:
  • 2 lightly salted rice cakes
  • 2 slices of ham per cake (I use Land O’ Frost Brown Sugar Ham)
  • 1 Laughing Cow Swiss

Directions:

  1. Spread half of the cheese on each rice cake, then top with ham. It’s great to even stick it in the toaster oven for a few minutes. Yummy!

Number of Servings: 2 cakes

    Nutritional Information:

    • 88 calories per serving
    • 10 carbs 
    • 2 grams of fat 
    • 6 protein
    • 2 sugar
    *Nutritional information found on http://www.myfitnesspal.com this information will vary based on the products you use.*

    Check Out Our Online Recipe Book: www.CafeChatterbox.com

    Recipes

    Mexican Chicken and Rice Casserole (239 Calories Per Serving)


    This recipe is excellent! I enjoyed it so much! Not only is the 239 calories per cup but its very filling. It tends to be very spicy, but an easy fix for that is to use mild Rotel instead of the hot or original. We ended up having it two different nights and two different ways. One night we ate it as a casserole, another night on flour tortillas with cheese and tomatoes, and I would like to use it a three time by rolling it in corn tortillas topping it was an enchilada sauce and cheese. I know that’s going to be excellent! It’s a very versatile recipe that goes a long way.  

    The original recipe is made a lot different than the way I made it, but I must stress that if you make it like the original recipe is made use instant rice or the rice doesn’t cook all the way through. That was a complaint that a lot of people had. By using the instant rice you won’t have that problem. Below is my version of the recipe using left over rotisserie chicken.


    Ingredients:

    • 1 can fat free cream mushroom soup
    • 1 can fat free cream chicken soup
    • 1 can water
    • 1 can black beans, drained and rinsed
    • 1 can Rotel diced tomatoes with chilies
    • 1 1/2 cups brown instant rice (uncooked)
    • 12 ounces of deboned rotisserie chicken
    • 1/2 cup shredded cheddar cheese
    • 1/2 cup shredded mozzarella cheese
    • 1 tbsp. chili powder
    • 1 tsp. garlic powder
    • 1 tsp. Oregano
    • 1 tsp. Cumin
    • 1 tsp. Paprika
    • 1 tsp. crushed red pepper flakes
    • 1/2 tsp. of pepper
    Directions:
    1. Preheat oven to 350
    2. Spray with cooking spray a 13×9 in glass casserole dish
    3. In a medium size bowl whisk together soups, water and spices, Rotel, black beans chicken and rice then pour into the baking dish
    4. Cover with foil; bake 350 degrees 1 hour and 40 min.
    5. Remove foil, Sprinkled the top with cheese

    Original Recipe Source


    Number of Servings: 8

    Nutritional Information:
    • 239 calories per serving
    • 31 carbs 
    • 7 grams of fat 
    • 17 protein
    • 2 sugar

    *Nutritional information found on http://www.myfitnesspal.com this information will vary based on the products you use.*



    Check Out Our Online Recipe Book: www.CafeChatterbox.com