Eat this for breakfast, as a side dish, as a snack – it’s so healthful and sooooo good. I am very picky about my citrus – I don’t like to eat any of the membrane – just the sweet, succulent fruit. So I cut it in this method that many restaurants and chefs use…
2 servings
94 calories per serving
1 large grapefruit cut into sections
1 medium orange cut into sections
1 blood orange cut into sections
Mix all together and serve. This will last several days in the refrigerator.
Rich, decadent, creamy goodness – this has a great cream cheese / cheesecake flavor while screaming CHOCOLATE !! It makes a great special occasion dessert.
10 servings
265 calories per serving
1 Oreo crust
1 c nonfat cottage cheese
½ c Egg Beaters
12 oz. Nefchatel (low fat cream cheese) at room temperature
1 c sugar
½ c unsweetened cocoa
¼ c flour
1 t vanilla
¾ c powdered sugar
¾ c nonfat sour cream
Preheat oven to 300 degrees. In a blender or food processor, mix cottage cheese and eggs until smooth. In another beat cream cheese and sugar with a mixer until smooth and then add the cottage cheese mix, cocoa, flour and vanilla. When smooth pour into the prepared pan. Bake 60-65 minutes or until set. Cool 15 minutes and then cover and chill 4 hours. Just before serving, combine the sour cream and powdered sugar and spread over the top of the cake.
This serves up a super scrumptious stroganoff and serving it atop potatoes is a nice change from the typical noodles.
6 servings
320 calories per serving
1 medium onion, chopped
1 ½ lb. boneless beef round steak cut into strips
2 4.5 oz. jars of Green Giant Sliced Mushroom and Garlic, drained
2 t beef boullion crystals
2 T water
1 t garlic powder
1 t onion powder
Salt and pepper to taste
6 medium baking potatoes
8 oz. low fat sour cream
1 T flour
1 T ketchup
Chopped parsley for garnish
Layer onion, beef and mushrooms in the crock pot. Combine beef boullion, salt, pepper, spices and water and pour over beef mix. Cover and cook on low 8-10 hours. An hour before serving, cook baked potatoes (LINK TO RECIPE). Mix sour cream, flour and ketchup and stir into beef mix. Place heat on high and recover and cook another 10 minutes. Cut potatoes in half lengthwise and loosen the pulp with a fork. Spoon beef mix over potatoes and sprinkle with parsley.
This is a great lunch size serving. You could also halve the portion and serve as a dinner side. The pasta and veggies are just a perfect lunch !
4 servings
280 calories per serving
8 oz. FiberGourmet spaghetti broken in thirds (without FiberGourmet, you have to add 70 calories per serving)
2 c frozen mixed vegetables
¾ c grape tomatoes, cut in half
½ c low fat zesty Italian dressing
Cook spaghetti according to package instructions and in the last 5 minutes, drop in the frozen veggies. Drain and rinse with cold water to cool down. Toss pasta mix and the rest of the ingredients then cover and refrigerate at least 1 hour so flavors blend.
This has the down home earthy flavor that all good soups should have. I had a leftover baked potato when I made this last, so I cubed it up and threw it in for some extra bulk. Sometimes I used canned chipotle pepper instead of poblanos. This one is easy to make your own – so many extras go so well with the ingredients.
4 servings
157 calories per serving
14 oz. can chicken broth, divided
1 c water
2 t chili powder
1 t ground cumin
16 oz. can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into wedges
1 pint grape tomatoes
1/4 c chopped cilantro
2 T lime juice
1 T oil
1/2 t salt
¼ t pepper
Mix broth, chili powder and cumin in a large soup pot on medium high heat. Mix the water with the pepper and onion in a food processor and pulse to chop veggies. Add onion mix to pot. Mash some beans a bit to help thicken the soup and then add all beans to the pots. Put tomatoes and cilantro in food processor and coarsely chop then add this to the pot. Bring all to a boil then cover, reduce heat and simmer 5-7 minutes. Remove from heat and stir in lime juice, oil, salt and pepper.
The caramelized onions make this taste totally different than just a regular turkey sandwich – it’s such a filling and satisfying sandwich that it makes just as good a dinner meal as it does lunch. You might even want to serve it open faced and add a tablespoon or so of turkey gravy. This has enormous flavor.
4 servings
267 calories per serving
1 T oil
2 medium sized onions, sliced thinly
Salt and pepper to taste
24 slices thin deli turkey (Oscar Mayer makes a great pre-packaged deli turkey)
4 Arnold Select Thins (thin rolls)
4 T low fat mayo
4 butter or green leaf lettuce leaves
Heat oil in a skillet and then cook onions 5 minutes on high heat. Reduce heat to medium low and continue cooking 20 minutes or until golden brown. You may need to add hot water a tablespoon at a time to keep them from drying out. When done, season with salt and pepper. Remove from pan and keep warm.
Place turkey in pan to briefly heat it. Then place it onto rolls that have been spread with mayo. Top with onions and add lettuce leaves.
A nice change to the regular boring old oatmeal. This one adds lotsa flavor without adding too much sugar. And the serving size is sure to fill you up !
1 serving
272 calories per serving
1 c water
Pinch salt
1/3 c quick oats
1/4 c canned pumpkin
2 T almonds, toasted and chopped
1/4 t cinnamon
2 t brown sugar
Pinch nutmeg
Toast almonds by placed in a hot skillet for 5 minutes. Bring water to boil and add salt and oats. Cook, stirring, for 90 seconds. Combine the rest in a small bowl. Reduce heat to low and stir in the pumpkin mix. Sprinkle with nuts. Serve immediately.
I find chai tea so soothing and relaxing. This is a way to prepare it with just simple ingredients you have at home rather than using a special chai mix.
1 serving
53 calories per serving
½ c hot brewed sweet orange tea (I used orange blossom white tea, so the cup of tea is very light in color)
½ c very warm skim milk
1 T Equal spoonful
¼ t vanilla
1/8 t ground cloves
Combine all in a coffee mug and stir well. Garnish with a cinnamon stick.
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Mark this down as another of those recipes that you will make again and again. Some of the noodles get a little crunchy from the oven and it makes the dish that much more enjoyable. Tetrazzini is usually made with spaghetti, but I like using fettucine noodles sometimes !
6 servings
400 calories per serving
7 oz. FiberGourmet pasta (fettuccine noodles or spaghetti) – without FiberGourmet pasta, this dish will not come in under 400 calories !
¼ c margarine
¼ c flour
½ t salt
¼ t pepper
1 c chicken broth
3/4 c heavy cream
¼ c skim milk
2 T water
1 ½ lb. cooked chicken in bite sized pieces (Perdue Shortcuts work great here!)
1 can sliced mushrooms
½ c parmesan cheese
Heat oven to 350 degrees. Cook pasta according to package instructions. Melt margarine on low heat and stir in flour, salt and pepper and stir constantly until smooth and bubbly then remove from heat. Stir in the broth and cream and then heat to boiling stirring constantly and cook 1 minute. Then stir in water, pasta, chicken and mushrooms. Put into a baking dish and sprinkle with cheese and bake ½ hour.
