Frothy, refreshing, just the right amount of sweet and very good for you – that’s a great line up in a drink that takes a snap to put together !
2 servings
121 calories per serving
2 c honeydew melon chunks
½ c orange juice
1 T lime juice
1 T honey
4 ice cubes
Place all in a blender and mix well.
This was much like eating pepper steak over pasta. The flavors mingled together well and this was a very tasty twist on a beef stir fry.
4 servings
270 calories per serving
2 c uncooked FiberGourmet fettucine noodles
1 T oil
1 c frozen stir fry pepper and onions
1 lb. thinly sliced beef
14.5 oz. canned diced tomatoes, undrained
1 t garlic powder
¼ t pepper
½ t salt
Fresh basil leaves, chopped
Cook pasta according to package instructions. Heat oil and meat 5 minutes then stir in peppers and onions and cook 3-6 minutes, stirring frequently. Then mix in tomatoes, garlic, salt and pepper and cook 2 minutes. Stir in pasta and cook 2 minutes to heat through. Garnish with basil.
Oven fries can get very dry – but with a few tricks, they are delicious and you won’t even be missing your fried fries. First, use some chicken or vegetable broth to give the potatoes some moisture. You can even add a little extra during the cooking process to keep the potatoes moist. And then at the very end, spray with I Can’t Believe It’s Not Butter spray for a buttery flavor and much added moisture.
4 servings
139 calories per serving
½ c chicken broth
1 t garlic powder
1/8 t pepper
4 medium baking potatoes, scrubbed, and cut lengthwise into shoestring potato size
Pam
ICBINB Spray
Kosher salt
Preheat oven to 400 degrees. Combine broth, garlic powder and pepper and add potatoes and toss. Spray baking sheet and arrange potatoes in a single layer and bake 40 minutes or until crisp and golden. Stir several times during the baking process. If you want them a little browner, broil for 2-3 minutes at the end of the cooking process. When you remove them from the oven, spray with ICBINB Spray and sprinkle with salt.
Such crisp flavors ! The ginger, orange and teriyaki glaze mix perfectly and this meal comes together in a flash. Asian stir fries are so very good and this one is no exception.
4 servings
395 calories per serving
½ c teriyaki glaze
1/3 c orange juice
1 t finely chopped fresh ginger
1 T oil
1 lb. cubed boneless skinless chicken breasts
1 c snow pea pods
1 yellow bell pepper cut into strips
3 ½ c hot cooked brown rice
Salt and pepper to taste
Mix teriyaki, juice and ginger. Heat oil in skillet and cook chicken 4-5 minutes. Add pea pods, bell pepper and teriyaki mix. Heat to boiling then reduce heat and simmer 3 minutes. Serve over rice.
Take out the Bacon, replace it with avocado and you have an ALT instead of a BLT. You still have the bacon flavor since you have Bacos in here, but the main flavor is the avocado. So get your MUFA on and have a great sandwich for lunch today !
4 servings
290 calories per serving
Even though there are bacon bits here, the main star of this sandwich is the avocado, so I call it an ALT instead of a BLT.
¼ c low fat mayonnaise
2 T bacon flavored veggie bits (Bacos)
8 slices of toast
4 lettuce leaves
1 avocado, pitted and sliced
2 large tomato, sliced
Combine mayo and bacos and mix well then spread of 4 pieces of toast and layer with lettuce, avocado and tomato.
Crunchy, lite and colorful – – this makes a great side to just about any dinner.
6 servings
45 calories per serving
1 T sesame oil
½ lb. snow pea pods, strings removed
1 T sesame seeds
1 medium yellow bell pepper cut into thin strips
Heat oil in a skillet and add pea pods and oil and cook 2 minutes. Stir in pepper and cook 2 minutes more.
This recipe was given to me by a friend and it is the most awesome mac salad – I think what makes the difference is that the onion and celery are so minced (rather than the typical chopped) that you get a coating of them on each and every noodle and that means lots of extra flavor per bite !
6 servings
232 calories per serving (312 per serving using regular pasta)
8 oz. FiberGormet rotini pasta or elbow noodles
1 small onion, minced very fine
1 c celery, minced very fine
1 c low fat mayo
1 T wine vinegar
2 t mustard
1 ½ t salt
¼ t pepper
Cook pasta according to package instructions and rinse with cold water to stop the cooking process. Combine with all the rest of the ingredients and mix well. Refrigerate at least 4 hours so flavors mingle. Let sit out 10 minutes before serving so the dressing warms up a bit and mix well again.
NOTE: I mince the celery and onion together in a food processor, but you can do it by hand if you wish
You can serve this pudding warm or chilled. It is rich and creamy and ever so decadent. It’s good without the caramels melted in – – then you do that step and it gets taken to a whole other level. You must try ! 🙂
I am sure you could bring down the calories using buttery spread instead of butter, Splenda instead of sugar, Fat Free evaporated milk instead of whole – – but this dessert just deserves all the ingredients that give it its creamy goodness.
294 c per ½ c serving
2 c water
½ c uncooked rice
¼ c sugar
1 ½ cinnamon sticks
1 T butter
Dash of salt
12 oz. evaporated milk
8 caramels
1 T coarse sugar
1/8 t kosher salt
Combine the first 6 ingredients in a saucepan and bring to a boil then reduce the heat and simmer 20 minutes or until all the water is absorbed. Stir in the evaporated milk and bring to a boil again then lower the heat and simmer 10 minutes or until it is thick and creamy then add the caramels and stir until melted. Take out the cinnamon sticks and throw them out, then spoon the pudding into desert dishes. Combine sugar and salt and sprinkle over the pudding just before serving.
Serving a combo veggie and starch side always cuts down on the work of a meal. This one is packed with wholesome spinach and cheesy enough to make it a welcome addition to any meal.
6 servings
140 calories per serving
2 c cooked instant white rice
9oz. package frozen spinach
¼ c Egg Beaters
¼ c slim milk
1 T minced onion flakes
½ t onion garlic powder
¼ t salt
½ t basil flakes
1 c (4 oz.) low fat shredded swiss cheese
Pam
Preheat oven to 350 degrees. Cook rice according to package instructions using no margarine or oil. Spray an 8×8 baking pan with Pam. Microwave spinach until warm, 3 minutes or so and then place in a colander and press out all the liquid then combine with rice and all the rest of the ingredients except the cheese. Place in prepared dish and sprinkle with cheese. Cover with foil and cook 15 minutes. Then uncover and cook an additional 7 minutes or until cheese is melted.
Alternately, replace swiss cheese with parmesan cheese and you’ll get a whole different flavor here.
When one of the ingredients is the chicken and one is water, how easy can the recipe be? It practically makes itself ! And it comes out so, so tender and tasty – you have to try !!
4 servings
160 calories per serving
4 FROZEN boneless skinless chicken breasts
1 package dry italian dressing mix
1 c warm water
Place all in a crock pot and cook on low 8-10 hours. If you like it a little browned, just before done, preheat the broiler and remove chicken breasts to a baking sheet sprayed with Pam. Broil 4 minutes or until browned.
