Can you say ooey gooey chocolate? This recipe sure does ! This is definitely a 4 star keeper 🙂
198 calories per serving
2/3 c flour
2/3 c sugar
1/3 c cocoa powder
1 t baking powder
1/4 t salt
2/3 c fat free evaporated milk
1/3 c margarine, melted and cooled
1/4 c Egg Beaters
1 1/2 t vanilla
1 c semi sweet baking chips
Spray a 4 qt crock pot with Pam. Mix flour, sugar, cocoa, baking powder and salt. Combine milk, margarine, egg and vanilla in another bowl. Mix the dry mix into the wet mix until smooth. Finally stir in the chips. Spread batter in the crock pot and cook on low 2-3 hours or until a toothpick inserted comes out clean. Let cool 30 minutes and then invert over a plate and cut into 12 pieces. Sprinkle with powdered sugar.
I stick to a handful of breakfasts that I rotate through during the week – it’s just easier and gets you out the door quicker. This is one of my favorites and is a great nutritious breakfast. And it really keeps me filled up until lunch. Try almond butter or cashew butter instead to change it up !
2 slices 45 calories bread
2 T peanut butter
1/2 c banana slices
Toast bread and immediately spread peanut butter while toast is warm. Top with banana slices.
Though I usually serve this as a quick and easy appetizer, I sometimes double up the serving and make it a main dish meal. Adding just a few things to bottled sauce can round out the flavors and make it taste much more homemade.
180 calories per serving (3 meatballs)
24 Shady Brook Farms turkey meatballs (Italian spiced)
1 jar Paul Newman’s marinara sauce
Salt and pepper to taste
6 T parsley, chopped
½ c grated parmesan cheese
Place the sauce in a small pan on medium low heat. Add the garlic powder, salt and pepper, parsley and cheese. Simmer for 10 minutes.
If you are going to eat soon, pre-heat the meatballs in the microwave for 5 minutes. Then place in crock with sauce and heat on low for 1 hour. Otherwise, place meatballs in crock pot and pour the hot sauce over them. Cover and keep on low or warm setting for up to 4 hours.
Serve this super filling potato with 2 T low fat sour cream for just another 40 calories. Leave out the layer of beans and this one is kid friendly.
226 calories per serving
6 oz. potato
2 T shredded fat free cheddar cheese
10 sprays ICBINB
1/4 c black beans, drained and rinsed
1/2 t taco seasoning
2 T chopped tomatoes
Salt and pepper to taste
Optional – sour cream
Pierce the potato several times and microwave 8 minutes. Cool 5 minutes. Cut oval hole in the top (like you would in a pumpkin) taking care not to cut through the whole shell. Scoop out the meat of the potato and place in a bowl. Add butter spray, cheese, salt and pepper, and taco seasoning and stir to mix.
Microwave the mixture for 30 seconds and stir. Fill the potato shell with a layer of black beans, then the potato mix and microwave another 30 seconds. Sprinkle top with a few reserved beans and the chopped tomatoes. Microwave 2 minutes to heat through or stick in the oven for 5-7 minutes.
This is so low cal on its own that there’s plenty of room to add a nice scoop of light vanilla ice cream 🙂
132 calories per serving
3 medium apples, cored and sliced thin
1 t cinnamon
2 T sugar
2 T flour
1 c quick oats
1 t vanilla
1/2 t cinnamon
1/4 c brown sugar
2 T margarine
Preheat oven to 325 degrees. Mix first four ingredients and place into a 9 inch square baking dish. In a small bowl mix topping ingredients and sprinkle over the apples. Bake until apples are soft, about 30 minutes.
This stuffed French toast is a welcome change to boring old French toast. The surprise inside is preserves and creamy cheese ! Make it different every week by changing the flavor of the preserves and the fruit topping.
268 calories per servings
2 T low fat cream cheese
4 slices whole wheat bread (45 calories per slice)
2 T strawberry preserves
1/2 c egg beaters
3 T skim milk
1 t vanilla
1/2 t cinnamon
1/8 t nutmeg
optional – fresh or frozen berries for the top
Spread cream cheese on 2 slices of bread leaving a small border so it will not melt out of the sandwich when cooking. Put preserves on the other 2 pieces and make a sandwich. Cut in half. Beat eggs and whisk in milk, vanilla and spices. Heat a skillet and spray with Pam. Dip the sandwich halves in the egg mix and let site a few seconds to soak up some of the mixture. Put in 2 at a time if you have room the bowl. Cook 3 minutes each side.
A great potato side dish that is a bit different from your regular mashed or baked potatoes. Kids love these – what’s not to love….cheese and potatoes in one great package ! I often add canned green chilies or some steamed chopped up green bell peppers and steamed shredded carrots to give these a little extra flavor and some color.
185 calories per serving (1 serving=3 potato balls)
1 package Oreida frozen steamed mashed potatoes
1 T light butter
Salt and pepper to taste
2 1/2 oz. shredded light cheddar cheese
1/4 c parmesan cheese
1 t garlic powder
1 large egg white
1 1/2 t skim milk
2 T water
2/3 c bread crumbs
Prepare potatoes according to package directions. Mix with butter, salt and pepper. Cool potatoes to room temperature and add cheeses and garlic powder. Refrigerate for at least 1 hour. Preheat oven to 450 degrees. Spray a baking sheet with Pam. Make 24 balls and place on sheet of paper or foil. Mix egg white, water and milk in a small bowl. Put bread crumbs in a bowl. Dip balls in egg and then drop into crumbs to coat – do one at a time. Place on baking sheet and mist tops with more Pam.
Bake 10 minutes and serve immediately. If you have had the mix refrigerated over 3 hours, you may want to cook 15 minutes to make sure they are heated through.
Baked apples slow cooked not only taste great, but they make the whole house smell wonderful while they cook 🙂 This recipe is simple to do, yet has an elegant presentation. Though the recipe does not call for it, try adding some cinnamon or nutmeg for a different flavor combo.
145 calories per serving
2 large sized apples, cut in half and cored
4 t margarine cut in small pieces
1/2 c orange juice
1 T cider vinegar
1/4 c evaporated milk or half and half
2 T maple syrup
Please apples skin side down in a slow cooker. Place a dot of margarine on each. Pour juice and vinegar mix over the top and cook on high 2-3 hours or until soft. Remove apples to a plate and pour the juice in a pan. Bring juice to a boil and cook on high 5 minutes to reduce to a syrup.
Whip milk and maple syrup in an ice cold bowl for 3 minutes. Top each apple piece with 1/4 of the cream and drizzle with the fruit syrup.
Alternately, skip the milk and just add some maple syrup over the top of the apples for another version of a great dessert for a cold night.
This sooooo takes the place of a regular grilled cheese – not quite your local diner fare, but very satisfying. It is tasty and fat free cheese slices do not taste like cardboard like they did 10 years ago. They are creamy and cheesy and this is an awesome sandwich.
140 calories for the sandwich
100 calories for the soup
2 slices 45 calorie bread
2 slices Kraft fat free slices American cheese
20 sprays of ICBINB (I Can’t Believe It’s Not Butter Spray)
Tomato Soup – approximately 1 cup = 100 calories for several brands in the carton. And to me, the soups in the carton are much better than the canned ones. I swear I can taste the can when I eat some brands 🙁
Spray pan with Pam and heat – make sure pan is good and hot on medium high heat. Make sandwich of the bread and cheese. Spray outsides of the sandwich with 5 sprays each of ICBINB. Place in pan and cook 1-2 minutes or so each side or until brown and cheese is melted. Meanwhile heat the soup in a pot and ladle into a mug.
This sweet shrimp dish is best served with another Asian inspired dish, I choose to pair it with my Homemade Lo Mein. It cooks in just minutes and definitely is kid friendly with the sweet sauce. Just leave out the red pepper flakes if serving to young ones.
239 calories per serving
1 T dark sesame oil
2 t minced garlic
4 scallions, sliced
1 lb. medium sized shrimp, peeled and cleaned with tails off
1/4 c water
2 T soy sauce
4 t cornstarch
2 t red pepper flakes
2 t Splenda brown sugar
4 t toasted sesame seeds (optional)
Heat oil on medium high heat. Add garlic and onions and saute for 1 minute. Add shrimp and cool 6 minutes or until shrimp is just about done. While the shrimp cooks, combine water, soy sauce, cornstarch, pepper and sugar. Pour over shrimp in skillet and cook 1-2 minutes or until the sauce thickens up. Remove from heat and sprinkle with sesame seeds.