Chop up all your veggies and fixings and lay them out on a platter in rows. It’s a beautiful presentation and everyone can grab exactly what they want for their salad. The dressing for this one is so simple and so low cal, but it tastes divine !
Tex Mex Cobb
10 servings
291 calories per serving
20 oz. mixed greens (Spring mix, baby greens, etc.)
12 oz. seasoned chicken breast strips (Perdue Shortcuts work great here)
4 hard boiled eggs, chopped
15 oz. can black beans, drained and rinsed
1 c low fat shredded cheese
12 slices turkey bacon, cooked and crumbled
2 small avocados, sliced
2 c grape tomatoes, halved
2 ribs of celery, sliced
2/3 c fat free ranch dressing
1/3 cup chunky salsa
Salt and pepper to taste
Over a large platter with the greens then arrange chicken, eggs, beans, cheese, bacon, avocados and tomatoes in rows and sprinkle with salt and pepper. Mix the salsa and dressing and pour over platter.
Delightful !! It’s basically a homemade Mound’s Bar but even more delicious ! Add a few nuts if you prefer Almond Joys 🙂 You don’t even miss the chocolate on the bottom – there is more than enough here ! Each bar is a GOOD size.
Coconut Candy Bars
8 servings
203 calories per serving
1 ¼ c unsweetened coconut
½ c skim milk
2 t unflavored gelatin
1 t cornstarch
1 t vanilla
1/2 c Melted Semisweet Chocolate for drizzling
Combine ¼ c coconut, milk, gelatin and cornstarch in a blender until smooth. Pour into a saucepan and cook over medium heat until slightly thickened then remove from heat and stir in vanilla and the rest of the coconut. Form into 8 bars and cool completely then drizzle with melted chocolate.
Philadelphia Cream cheese sauces are pretty new – they have several flavors, but I think the Savory Garlic is my favorite. The richness of the cream cheese makes this a this a decadent side.
Creamy Garlic Noodles
6 servings
313 calories per serving
8 oz whole wheat egg noodles
4 c frozen broccoli florets
1 1/3 c frozen mixed peas and carrots
Pam
6 oz. canned sliced mushrooms
Salt and pepper to taste
¼ t garlic powder
½ t onion powder
½ c Philadelphia Cooking Crème (Savory Garlic flavor)
¼ c fat free evaporated milk
Thaw frozen vegetables. Spray a skillet with Pam and sauté broccoli, peas and carrots, and mushrooms 10 minutes. Season with salt, pepper, garlic powder and onion powder then mix in the evaporated milk and heat another 2 minutes to heat through.. Cook noodles according to package instructions. When done, drain and stir with cooking crème. Mix in the vegetable sauté and serve immediately.
Even though I make these pops in a Zoku maker, you can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku 🙂 Their recipes turn out fantastic pops – I often skinny them up a bit, but I mostly use their measurements and basic recipe and am always pleased with the results.
Neopolitan Pops
6 servings
113 calories per serving
Strawberry Layer
3 ½ oz. hulled and quartered strawberries
3 T skim milk
1 T light sour cream
1 T + 1 t sugar
1 ½ t vanilla extract
½ t heavy cream
Combine the strawberries and milk in a blender until smooth and then press through a fine mesh sieve so you strain out the seeds – I usually run a spoon back and forth over the berries and that pushes the mix through the sieve pretty good. You should end up with ¼ c plus 3 T of seedless puree. Whisk in the sour cream, sugar, vanilla and cream.
Vanilla Layer
¼ c + 2 T skim milk
2 ½ T heavy cream
1 ½ T sugar
1 ½ t vanilla extract
Whisk all ingredients until the sugar is dissolved.
Chocolate Layer
1/3 c skim milk
2 ½ T chocolate syrup
1 T heavy cream
1 ½ t water
¼ t vanilla extract
Whisk all the ingredients together.
To make the pops in a Zoku, pour the strawberry layer 1/3 of the way up the mold and let freeze all the way. Then repeat with the vanilla and chocolate layers.
In traditional molds, freeze each layer at least an hour before adding the next and then freeze the whole thing 6 hours.
Toast the pecans in a skillet with the butter and sugar. Cook about 3 minutes stirring often. Let nuts cool completely.
In a saucepan over low heat whisk water and butterscotch morsels and cook until melted, but don’t boil. Cool 10 minutes then stir in the half and half and vanilla and then refrigerate until completely cool, about 20 minutes. Whisk occasionally so that a skin does not form on top of the mixture.
Working in 2 batches – place approximately 6 pecan halves in each mold and then pour in the butterscotch mixture up to the fill line. In 7-9 minutes you’ll have rich, flavorful pops that rival the experience of butter pecan ice cream
If you are using traditional molds, freeze 6 hours.
This sweet and tangy Asian sauce is the perfect summer BBQ meal. The sweet honey chars just a bit and makes these legs super flavorful. Try serving with Asian Sesame Slaw for a perfect meal.
Asian Grilled Chicken
4 servings
240 calories per serving
8 chicken drumsticks (about 2 pounds), skinned
High Heat Pam
3 T apple cider vinegar
3 T soy sauce
4 T honey
2 T chopped parsley
2 t minced ginger
Pepper to taste
Par boil the chicken legs for 15 minutes so you don’t have to keep them on the grill too long and they don’t dry out. Preheat grill and spray with high heat Pam. Brush half the sauce on chicken legs and grill 15 minute or until done throughout. Put the remainder of the sauce in the microwave and cook 1 minute (make sure it comes to a boil). Mop the legs with the rest of the sauce when they come off the grill.
You usually don’t think of cucumbers in a hot dish, but they make a perfect sautéed side, much like you would sauté zucchini.
Sauteed Cucs
4 servings
82 caloriess per serving
1 medium cucumber
1 T butter
1/4 t salt
Chopped parsley
Peel cucumber, cut in half, remove seeds and slice, sprinkle with salt. Melt butter in a skillet and sauté cucs 3 minutes. Remove and sprinkle with chopped parsley.
Authentic, delicious, Greek pasta dish – easy to make and a great meal for entertaining or for every day !
Greek Pastitsio
8 servings
370 calories per serving
1 lb. lean ground turkey
1 small onion, chopped
24 oz. marinara sauce
2 T red wine vinegar
2 T butter
1 1/2 c skim milk
1 c strained plain Greek yogurt
1/4 t nutmeg
2 c FiberGourmet elbow macaroni, cooked
1/4 c grated parmesan cheese
salt and pepper to taste
Pam
Preheat oven to 350 degrees. Brown onions in a skillet sprayed with Pam. Add turkey and brown. Drain. Add sauce and vinegar and cook for 15 minutes. Melt butter and add milk. Bring to a boil on medium heat stirring constantly then lower heat and simmer for 5 minutes. Remove from heat and stir in yogurt and nutmeg. Add macaroni, salt and pepper and stir. Spread meat sauce into a 13×9 baking dish and top with macaroni. Sprinkle with cheese and bake 50 minutes.
Can you say YUMMY?!?!?! This is such a great QUICK and EASY recipe, yet the results taste like you’ve been in the kitchen for hours. This is an ample serving. You could easily just have half a serving for a side and still have room in your calories for some fish or chicken on the side.
Rice and Beans
4 servings
400 calories per serving
1 ½ c chopped green peppers
3 cloves garlic, minced
1 T oil
14.5 oz. can diced tomatoes with green chilies
15 oz. can black beans, drained and rinsed
1 ¼ c water
2 c Minute brown rice
¼ c cilantro chopped
1 c low far shredded cheese (cheddar, Colby or Monterey Jack)
In a large skillet on high heat, heat the oil and cook the peppers and garlic 2 minutes then add tomatoes, beans and water. Bring to a boil and stir in rice and reduce heat to medium low. Cover and simmer 5 minutes then remove from heat and stir in cilantro and top with cheese. Let stand 5 minutes, covered.
Whip this up in a flash – save and bake later or bake right away for a super Mexican inspired dinner. Serve with some sliced avocado for a special treat.
Taco Pie
6 servings
296 calories per serving
1 lb. extra lean ground turkey
2 t dried onion
1 Tbsp. taco seasoning (more if you like your meat zesty and flavorful)
14.5 oz. can diced tomatoes, drained well
12 oz. frozen corn, thawed and drained
4 La Tortilla Factory low carb tortilla wraps (only 80 calories each!)
1 c low fat shredded cheddar cheese
1/4 c light sour cream
Preheat oven to 375 degrees. Brown meat with dried onions and taco seasoning then add tomatoes and corn and cook 5 minutes. Spoon 1 1/2 c of the mix into a 2 quart square or round casserole dish. Spread out and then top with 2 tortillas. Add the rest of the meat mix and 1/2 c of cheese. Add 2 more tortillas and the rest of the cheese and cover and bake 25 minutes. Uncover and bake an additional 5 minutes.
Creamy vanilla goodness with sweet ripe cherries – it doesn’t get any better …oh wait, it does – there’s an oreo pie crust ! You have to make this one ! This is my Mom’s newest favorite dessert 🙂
Cherry Cream Pie
8 servings
182 calories per serving
3 c frozen vanilla yogurt, softened (I love Turkey Hill brand)
1 1/4 c sliced pitted fresh cherries
1 prepared Oreo cookie pie crust
2 tablespoons Cool Whip
Make sure yogurt is good and melty and then stir in cherries. Turn all into the pie crust and freeze at least 3 hours. If desired, garnish with Cool Whip and some extra cherries.
