Chewy S'mores Snack Mix

I love trail mixes, and this mix is so deliciously yummy, with so many textures. The recipe makes 6 servings, so put them all in little baggies and have them throughout the week! One serving is 3/4 cup, 109 calories, 1.25 g fat, 103mg sodium, 23.5g carbs, 0.5g fiber, 13.5g sugar, .5g protein, 3 WW points plus.

2 cups popped 94 percent fat-free kettle corn microwave popcorn
1 cup Golden Grahams cereal
3/4 cup Cocoa puffs cereal
3/4 cup mini marshmallows
10 Tootsie Roll Midgees

Chop Tootsie Roll Midgees into very small pieces.
In a sealable plastic bag or an airtight container with a lid, combine Tootsie Roll pieces with all of the other ingredients. Secure bag or container and shake thoroughly.

Lean Bean 'n Cheese Enchiladas

My love of mexican food has been sustained again. And i love refried beans :) So this recipe is from Hungry Girl 200 under 200 and it makes 2 enchiladas. 187 calories, 2g fat, 976mg sodium, 29g carbs, 4g fiber, 5g sugars, 12g protein, 4 WW points plus. I ended up using the small la tortilla factory tortilla.

2 medium large corn tortillas
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1 slice fat-free cheddar cheese, halved
1/4 cup shredded fat-free cheddar cheese
1/4 cup chopped onion
1 tbsp taco sauce
1/2 tsp dry taco seasoning mix
optional: fat-free sour cream

Preheat oven to 400 degrees.
In a pan sprayed with nonstick spray, cook onion over medium heat on the stove until it begins to brown, about 2 minutess.
In a small dish, combine onion with refried beans, taco sauce, and taco seasoning until mixed well.
Spray a small baking dish with non stick spray and set aside.
Heat tortillas in the microwave until slightly warm. Lay tortillas flat and spread about 2 tablespoons enchilada sauce onto each one.
Place one half of the cheese slice in the center of each tortilla. Evenly distribute bean mixture in the center of each tortilla.
Wrap tortillas up tightly and place them in the baking dish, seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes, until enchiladas are hot.
Remove dish from  the oven and sprinkle shredded cheese over enchiladas. Return to the oven and bake for about 5 minutes until cheese has melted.

So Low Mein With Chicken

So who doesn't have random chinese food cravings? I know I do. So when I found this lovely recipe for chicken lo mein I was pretty excited, and the serving is HUGE! 1 1/2 cups! and it makes 4 servings! I couldn't find frozen chinese vegetable medley bags, but i found a japanese one, so i just used that. One serving is 167 calorie, 1.5g fat, 925mg sodium, 19g carbs, 6g fiber, 4g sugars, 18g protein, 4 WW points plus.

3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
One bag (about 12 ounces) frozen Chinese-style stir fry mixed veggies
8 ounces raw boneless skinless lean chicken breast, cut into strips
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 cup thinly sliced zucchini
1/2 cup chopped scallions
1/4 cup shredded carrots
1/4 reduced-sodium or light soy sauce
1 tbsp cornstarch
2 tsp chicken-flavored powdered consommé
2 no-calorie sweetener packets

Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
To make sauce, combine soy sauce, cornstarch, consomme, and sweetener with 1/2 cup hot water. Stir well and set aside.
Bring a large pan or a wok sprayed with nonstick spray to medium-high heat. Add frozen veggies, chicken, bean sprouts, mushrooms, zucchini, scallions, and carrots. Saute for 5 to 7 minutes, stirring frequently, until chicken is cooked through and frozen veggies are thawed and hot. Pour sauce into the pan or wok. Stir well and continue to cook until sauce has thickened, about 3 to 4 minutes.
Add noodles and cook, stirring occasionally, until entire dish is thoroughly mixed and hot.

Red Velvet Insanity Cupcakes

So you guys asked, and here it is. Red Velvet Insanity Cupcakes! It's from Hungry Girl 200 under 200, and they are gosh darn delicious. This recipe makes 12 cupcakes and the serving size is just one, but they're pretty big cupcakes. 140 calories, 3g fat, 262mg sodium, 24.5g carbs, 0.5g fiber, 15g sugars, 3g protein, 4 WW points plus.

Cupcakes

1 cup moist-style devils food cake mix

1 cup moist-style yellow cake mix

Two 25-calorie packets diet hot cocoa mix

1/2 cup fat-free liquid egg substitute

1/4 cup mini semi-sweet chocolate chips, divided

1 tbsp red food coloring

1 tsp no calorie sweetener

1/8 tsp salt

Frosting

6 tbsp Jet-Puffed Marshmallow Creme

6 tbsp Cool Whip Free, thawed

1/4 cup fat-free cream cheese, room temperature

1 tbsp no calorie sweetener

Preheat oven to 350 degrees. 

In a medium mixing bowl, combine all frosting ingredients except for the cool whip until mixed well. Fold in cool whip and refrigerate until cupcakes are ready to be frosted.

In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets. Add 1/2 cup boiling water and stir until chips and cocoa mix have dissolved.

Add 1 cup cold water and mix well.

Pour cocoa mixture into a large mixing bowl. Add cake mixes, egg substitute, remaining chocolate chips, food coloring, no calorie sweetener, and salt. Whisk for about 2 minutes, until smooth and blended. Batter will be thin, but dont worry-your cupcakes will puff up once baked. 

Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the cups (2 1/8 cups per cupcake). Bake in the oven for 15 to 20 minutes. Cupcakes will look shiny when done. 

Allow cupcakes to cool completely, then evenly distribute the frosting over the tops. 

pb-nana popper

So this recipe is from Hungry Girl 200 under 200. Such a delicious frozen treat, if you like bananas and peanut butter. You have to eat them slow since they're frozen, but that's good since they'll be more filling that way. The recipe makes 10 little sandwiches and the serving is 5. 108 calories, 3g fat, 57mg sodium, 18.5g carbs, 2g fiber, 8.5g sugar, 2.5g protein, 3 WW points plus.

1 medium-large banana
2 tbsp Cool Whip Free - Thawed
1 tbsp reduced-fat peanut butter, room temperature

Cut banana into 20 circular slices. Lay 10 slices flat on a plate and set all the the banana slices aside.
In a small bowl, mix cool whip and peanut butter until blended. Evenly distribute PB mixture on top of the banana slices on the plate. (about a heaping 1/4 tsp per slice)
Finish off by placing another banana slice on top of each covered slice, making 10 mini sandwiches.
Freeze until solid, about 1 hour. Store in the freezer until ready to serve.

Grilled Go Fish Soft Tacos

I love fish tacos. So i tried this recipe from Hungry Girl 300 under 300, and i'm going to try another one later this week. This a tilapia grilled taco and the one i'll be making later is a baked breaded cod. The recipe makes two servings so I split them with my roommate! 1 serving is 273 calories, 5.75g fat, 330mg sodium, 30g carbs, 5g fiber, 5g sugar, 27g protein, 7 WW points plus

Tacos

2 tbsp limi juice

1 tsp garlic powder

1 tsp ground cumin

1/2 tsp chili powder

1/8 tsp salt

two 4-ounce raw tilapia fillets

Four 6-inch corn tortillas

1 cup shredded cabbage or dry coleslaw mix

1/4 cup chopped tomato

Avocado Cream

2 tbsp mashed avocado 

2 tbsp fat free sour cream

1/2 tsp lime juice

dash garlic powder, or more to taste

dash chili powder, or mote to taste

dash salt, or more to taste

Combine lime juice and spices for tacos in a large bowl, and mix well. Add fillets and cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.

Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.

Spray a grill or grill pan with nonstick spray and bring to a medium heat. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.

Place tortillas on the grill/grill pan and grill for 1 minute per side, or until toasty. Plate and spread evenly with avocado cream. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa.

Crispy White Pizza

So this was average. It's from Hungry Girl 200 under 200. I would really have something that resembles more of an actual pizza. But it wasn't bad and the flavor came together nicely. The recipe makes one serving. 176 calories, 3g fat, 947mg sodium, 29g carbs, 13g fiber, 7g sugar, 19g protein, 5 WW points plus.

1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla

1/3 cup fat-free ricotta cheese

1/4 cup thinly sliced onions

1 tbsp shredded fat-free mozzarella cheese

6 basil leaves

4 thin slices plum tomato

1/4 tsp garlic powder

1/8 tsp salt plus 1 dash salt

dash black pepper

Preheat oven to 375 degrees.

Place tortilla on a baking sheet sprayed lightly with non-stick spray. Bake in the oven for 5 to 6 minutes on each side, until slightly crispy. Leave oven on. 

In a small bowl, mix ricotta cheese, mozzarella cheese, garlic powder, 1/8 tsp salt, and black pepper. Set aside. 

Bring a pan with nonstick spray to medium heat on the stove. Add onions and stirring occasionally, cook until softened and slightly browned, about 3 minutes. Immediately stir onions into cheese mixture. Spread cheese-onion mixture evenly on top of the tortilla. Place basil leaves on the cheese-onion mixture. Top with tomato slices, and then sprinkle with dash of salt. 

Return pizza to the oven and bake for about 5 minutes, or until entire pizza is hot. Use a pizza cutter or  sharp knife to cut into pieces. 

Open-Faced Chicken Salad Melt

So I love chicken salad sandwiches, and I have now have this twice since making it since it is so good, so easy, and really fast to make. The melt cheesy over the delicious chicken salad on the toasted bread is just a perfect little lunch! I think I'm going to pair this with soup next. The serving is the recipe and it's from Hungry Girl 300 under 300. 299 Calories, 7.75g fat, 1224mg sodium, 26g carbs, 5.75g fiber, 4.5g sugars, 31g protein, 7 WW points plus

2 slices light bread
3 ounces (1/3 cup) canned 98% fat-free chunk white chicken breast in water, drained and flaked
1/2 tbsp while-grain mustard
1/2 tbsp fat-free mayonnaise
1/4 cup dry broccoli cole slaw, roughly chopped
squirt of lemon juice
dash chili powder
dash black pepper
2 slices 2% milk swiss cheese

Preheat broiler.
Lightly toast bread. Set aside on a baking sheet lightly sprayed with non-stick spray.
In a small bowl, combine chicken, mustard, mayo, cole slaw, lemon juice, chili powder, and pepper. Mix well.
Evenly top each slice of bread with the chicken mixture, followed by a slice of cheese. Broil for 1 to 2 minutes, until cheese melts.

World's Easiest Chicken Empanadas

ABSOLUTELY DELICIOUS!!! Seriously loved this! I had 3...of the 6. We made it with 4 ounces of chicken, some how i measured wrong, and then added 2 ounces of mexican cheese shredded cheese blend. So it was different than the recipe but it was a small enough amount of cheese that I can tell without it is just as good. Like i said the recipe makes 6 and a serving is 1 of them.157 calories, 6.5g fat, 465mg sodium, 16.5g carbs, .5g fiber, 3g sugar, 9.5g protein, 4 WW points plus

6 ounces cooked and shredded skinless lean chicken breast
1/4 cup salsa
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Preheat oven to 375 degrees.
Spray a baking sheet with nonstick spray and set aside.
Combine chicken with salsa in a medium bowl. Add 1/8 tsp salt and 1/8 tsp black pepper. Mix well and set aside.
Roll out dough into a large rectangle of even thickness (8 x 12 inches). Cur lengthwise into two even pieces, cut each piece width-wise into thirds, leaving you with 6 rectangular pieces of dough. Stretch or roll each rectangle a bit.
Evenly distribute chicken mixture among the centers of dough. Arrange one of the pieces of dough so that the shorter sides are on the right and left. Fold and stretch the lower left corner to meet the upper right corner. Press edges firmly to enclose the chicken mixture. Using a fork dipped in water, press edges to crimp and seal. Transfer to the baking sheet and repeat with remaining ingredients.
Bake in oven until dough is golden brown, about 12 minutes.
Allow to cool slightly.

The Skinny Elvis

I So I absolutely love elvis sandwiches, and for those of you who dont know what that is its peanut butter, banana, bacon, and sometime honey. So when Hungry Girl had a recipe for one, I was like hell yes! And it's really delicious! The recipe makes one serving. 286 calories, 11.75g fat, 499mg sodium, 39g carbs, 7.5g fiber, 11g sugar, 11g protein, 8 WW points plus

2 slices light bread
1/2 tablespoon light whipped butter or light buttery spread, room temperature
1 tbsp reduced-fat peanut butter, room temperature
1/2 banana thinly sliced
1 slice center cut bacon or turkey bacon

Lay bread slices side by side on a plate, and evenly spread butter onto both slices. Flip slices over. Evenly spread peanut butter onto one slice and top with banana slices. Set aside.
Bring skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, break or cut bacon slice in half.
Evenly place bacon over the banana slices. Top with the other slice butter side up. Set aside.
In needed, clean and dry skillet. Re-spray skillet and bring to medium-high heat. Add sandwich and cook until lightly browned on both sides, about 2 minutes per side.

Pumpkin Pie Oatmeal Parfait

So i gotta say, this wasn't my favorite thing that i've had to eat, and it makes a whole lot for the one serving. But I'll share it with you because maybe you will like it. If you're going to have it for breakfast, make the oatmeal the night before. 292 calories, 7.25g fat, 542mg sodium, 51g carbs, 7g fiber, 7.5g sugar, 7g protein, 7 WW pointsplus

Oatmeal

1/3 cup old-fashioned oats
3/4 cup Unsweetened Vanilla ALmond Breeze
1/3 cup canned pure pumpkin
2 no-calorie sweetener paclets
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
1/4 tsp vanilla extract
dash salt

Parfait

1 60-calorie sugar-free vanilla pudding snack

1 sheet (4 crackers) low-fat honey graham crackers, roughly crushed

Optional: Fat-Free Reddi-wip

Combine all ingredients for oatmeal in a small nonstick pot on the stove. Add 3/4 cup water and mix well. Bring to a boil and then reduce to a simmer.

Cook fro about 9 minutes, stirring often, until somewhat thick and creamy. Allow to cool slightly. Transfer to a bowl, cover and refrigerate until chilled, at least 1 1/2 hours. 

Stir oatmeal thoroughly until uniform in texture. Spoon half of the oatmeal into a tall glass, and top with half of the pudding snack and half of the crushed graham crackers. Repeat with remaining oatmeal, pudding, and crushed graham crackers. Top with optional Reddi-wip. 

Please Help Me :)

So for my senior Interior Design capstone studio, I am currently working on a project dealing with public health. If you guys could answer this 10 question long survey, it would be so incredibly helpful to me! The results will influence my design process! Every entry helps!!! SURVERY HERE

California Love Mug

So this is suppose to be microwaved to make, but I made it in the skillet, but I made it before in the microwave and it tasted just fine. This is from the Hungry Girl 300 under 300. I stayed full until about 3:00 pm and I had breakfast at 10:00 am. The recipe makes one serving. 140 calories, 4.5g fat, 456mg sodium, 7g carbs, 2g fiber, 3g sugars, 16g protein, 3 WW pointsplus.

1/2 cup chopped spinach

1/2 cup sliced mushrooms

1/2 cup fat-free liquid egg substitute

2 tbsp diced tomatoes

1 wedge The Laughing Cow Light Creamy Swiss cheese

2 tbsp diced avocado

Spray a large microwave-safe mug with nonstick spray. Add spinach and mushrooms. Microwave for 1 to 2 minutes, until veggies have softened.

Blot any excess moisture from the veggies. Add egg substitute, tomatoes, and cheese wedge, breaking the cheese wedge into pieces as you add it. Mix well, and then microwaves for 1 minute.

Gently stir, and then microwave for 1 more minute, or until scramble is just set.

Lightly stir and allow to cool slightly. Top with avocado.

Chicken Parmesan Pasta Toss

So this is definitely one of my boyfriend favorite things that I make and since he came and visited this weekend I of course made it for him. This is from the book Eat More of What You Love. This cookbook is the sequel to Eat What You Love. Marlene Koch, the author does a great job of making really delicious recipes while making them low fat and providing a lot of nutrition facts on them. One portion is 1/4 of the recipe. 340 Calories, 41g Carbs, 29g Protein, 5g Fiber, 480mg Sodium, 4g Sugar, 9 WW pointsplus.

6 ounces (about 2 cups dry) penne pasta
2 1/2 tsp olive oil, divided
1/2 cup grated Parmesan cheese, divided
1/3 cup panko breadcrumbs
12 ounces boneless, skinless chicken breast, cut into 1-inch pieces
3 garlic cloves minced
1 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 medium tomato, seeded and chopped (about 1 cup)
1/3 cup julienned sun-dried tomatoes
2 tsp cornstarch
1 cup reduced-sodium chicken broth
1/4 cup fresh basil, finely chopped

While preparing the sauce, cook the pasta according to the package directions and set aside.
Heat 1 tsp oil in a large non-stick skillet over medium heat. Add panko bread crumbs and 1/4 cup of the Parmesan. Stir well and toast until golden brown, about 1 to 2 minutes. Remove from pan and set aside.
Add remaining 1 1/2 tsp oil and heat over medium heat. Add the chicken and garlic and saute for 3 to 4 minutes or until the chicken is mostly cooked through. Sprinkle oregano, salt, and pepper over the chicken. Add both tomatoes and stir.
In a small bowl, whisk the cornstarch into the chicken broth  and add to the pan. Cook for 1 to 2 minutes or until the sauce thickens and the chicken is cooked through. Add the fresh basil and sprinkle in remaining 1/4 cup Parmesan.
Place the pasta in a large bowl, pour the sauce over and stir gently. Sprinkle the pasta in a large bowl, pour the sauce over and stir gently. Sprinkle the panko Parmesan crumbs over the pasta and serve.

Humor, what I do when I'm not cooking.

So when I'm not cooking, my roommates and I are the trifecta of trouble. And we do things like this to our poor innocent friends. This one in particular was Larry Martin.

Enjoy :)

Egga-Pinwheels

So yes, I'm on a bit of a pinwheel kick, but they're delicious! This recipe is from Hungry Girl 300 under 300. It makes 8 serving and my roommates, my boyfriend, and I ate all of it up. I recommend dabbing the eggs dry before you place them on the dough, if they are still to moist it wont let the dough in the center of the wheel get fully cooked. But I believe you could also substitute bacon cut up into bits instead of the ham slices if you don't like ham. Just make sure it's 4 ounces of turkey bacon.

1 cup fat-free liquid egg substitute 

1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

4 ounces shaved sliced lean deli ham

3 slices fat free American cheese, broken into pieces 

Preheat oven to 350 degrees. 

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add egg substitute and scramble until fully cooked, about 3 minutes. Remove from heat and set aside. Prepare a baking sheet by spraying it with nonstick spray, and set that aside as well.

Roll out dough into large rectangle of even thickness, with the shorter sides on the right and left.

Evenly distribute ham over the dough, leaving a 2-inch border of exposed dough along the right side only. Evenly top ham with scrambled eggs and cheese pieces.

Starting with the left side, roll up dough tightly into a log, and seal by pinching together the right edge of the roll itself. 

Using a sharp serrated knife, slice the log into 8 pinwheels and lay them flat on the baking sheet, evenly spaced.

Bake for 15 minutes, or until golden brown. Allow to cool slightly. 

Pepperoni Pizza Pinwheels

So these yummy guys are from Hungry Girl 300 under 300, my new cookbook. And most of you responded pretty well to these on Instagram. For good reason because they were delicious. My boyfriend ate 5 of the 8 that the recipe makes. One serving is 1 pinwheel. 125 calories, .25g fat, 405mg sodium, 13g carbs, .5g fiber, 2.5g sugar, 5g protein, 3 WW points plus.

2 wedges The Laughing Cow Light Creamy Swiss cheese
2 tbsp sun-dried tomatoes packed in oil, drained and finely chopped
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet (if you can't find the seamless, just buy the regular reduced fat, roll up into a ball and roll with a rolling pin out until it is 12x8 inches)
16 slices turkey pepperoni, chopped
1/2 tsp italian seasoning
1/4 tsp garlic powder
2 sticks light string cheese, pulled into strings
optional: pizza sauce for dipping.

Preheat oven to 350 degrees.
Spray a baking sheet with non-stick spray and set aside.
In a small bowl, combine cheese wedges with sun-dried tomatoes. Mix well and set aside.
Roll out dough into a large rectangle of even thickness, with the shorter sides on the right and left. Spread the cheese mixture evenly over the dough, leaving a 2-inch border of exposed dough along the right side only.
Evenly distribute the turkey pepperoni over the cheese sprinkle with Italian seasoning and garlic powder.
Evenly place string cheese pieces vertically on the dough sheet. Starting with the left side, roll the dough tightly up into a log, and seal by pinching together the right edge and the roll itself.
Using a sharp serrated knife, slice into 8 pinwheels, and lay them flat on the baking sheet, evenly spaced. Bake for 16 to 18 minutes, until lightly golden.
Allow to cool slightly. Serve with dipping sauce.

UPDATE

Add caption

So today I purchased 2 new cookbooks both by the Hungry Girl. 300 under 300 and To the Max. I'm enjoying the 200 under 200 recipe book that I decided to get a few more of their books. What is great about them is that they break down everything you will need for the majority of the recipes. And the give you product recommendations. Also their website has even more information. So I look forward to sharing some of these with you guys!

BLT Salad Wrap

So I am a lover of bacon. And this BLT wrap- DELICIOUS. It's from hungry girl 200 under 200. It's quick if you have premade bacon and you can take it on the go. The serving size is one wrap and that's exactly what the recipe calls for. 185 calories, 5.5g fat, 983mg sodium, 23.5g carbs, 13g fiber, 4g sugars, 20.5g protein, 5 WW points plus. 

1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla

4 slices extra-lean turkey bacon

1 plum tomato chopped

1/2 cup shredded lettuce

1 tbsp fat-free mayonnaise

Cook bacon according to package directions, either in the microwave or in a pan sprayed with non-stick spray. Once cool enough to handle, roughly chop.

Microwave tortilla until slightly warm, Lay tortilla flat and spread mayo over it, leaving about 1 inch of space around the perimeter. 

Place lettuce in the center of the tortilla. Top with chopped bacon and tomato.

Wrap tortilla up by folding in the sides first, and then rolling it up tightly from the bottom. 

Pina Colada Parfait Surprise

So this delicious breakfast treat is from the hungry Girl 200 under 200. I love pina coladas so I found it delicious, if you don't like coconut, this might not be for you. If you make them the night before and then have them the morning of they're even better. This makes one serving.175 calories, .5g fat, 129mg sodium, 42g carbs, 5g fiber, 28g sugar, 5g protein, 5 WW points plus.

6 ounces fat-free vanilla yogurt
1/4 cup canned pineapple tidbits packed in juice, drained
1/4 cup chopped banana
2 tbsp Fiber One bran cereal (original)
1/4 tsp coconut extract

Mix coconut extract into yogurt. Place about one-third of the yogurt mixture in the bottom of a parfait glass, or any small glass.
Top with half of the pineapple tidbits and half of the chopped banana.
Sprinkle half of the cereal over the fruit layer, and then spoon another third of the yogurt on top.
Add remaining pineapple and banana, and then add a final layer of yogurt.
Finish it all off with the rest of the cereal.

Crazy-Good Coconut Chicken Taco

So this is a recipe from Hungry Girl 200 under 200. I was a little skeptical of this because you boil the chicken, but lord have mercy this was delicious. It's a small serving so it's good for if you're not that hungry. I also am not a fan of corn tortillas, but since you bake the tortilla to make a taco shell it was pretty delicious. One serving is what the recipe makes. 198 calories, 2.25g fat, 466mg sodium, 21g carbs, 3.75g fiber, 7g sugar, 22.5g protein, 5 WW pointsplus.

3 ounces raw boneless skinless lean chicken breast, cut into strips
1 medium corn tortilla
1/2 cup sliced red bell pepper
1/4 cup sugar-free calorie-free coconut syrup
2 tbsp pineapple salsa
1/2 tbsp fat free sour cream
1/2 tsp garlic powder
1/8 tsp salt

Preheat oven to 400 degrees.
Once oven is not, use tongs to carefully drape/hang tortilla over two grates in the oven rack, so that the tortilla hangs from the rack. Bakke for about 5 minutes, or until tortilla forms a firm taco shell. Use tongs to remove the shell and then let cool.
Place coconut syrup, garlic powder, and salt in a medium pot. Add 1/2 cup water and mix well. Add chicken and pepper slices to the pot and bring to low heat on the stove.
Cook until chicken is thoroughly cooked and tender, stirring occasionally, about 15 minutes. Remove pot from heat and drain liquid completely.
Place chicken and bell pepper in the taco shell. Top with salsa and sour cream.

Eggless Stuffed Breakfast Burrito

So this has got to be the most delicious thing I have tried yet. I cannot get enough of Mexican food. And this was so yummy and so filling. However I am terrible at holding burritos so I would try watching a few youtube videos first. It came from Hungry Girl 200 under 200 and the recipe makes one serving. 199 calories, 6g fat, 892mg sodium, 28g carbs, 15g fiber, 5.5g sugar, 21g protein, 5 WW pointsplus.

1 large La Tortilla Factory Smart and Delicious Low Carb/High Fiber Tortilla

1 slice extra lean turkey bacon

2 cups fresh spinach leaves 

1/3 cup diced mushrooms

1/4 cup diced plum tomatoes

1/4 cup diced green bell pepper

2 tbsp diced onion

1 wedge The Laughing Cow Light Original Swiss Cheese

2 tbsp shredded fat-free cheddar cheese

Cut bacon into small, bite size pieces. Set aside.

Spray a small pan with non-stick spray and bring to medium-high heat. Add bacon pieces, mushrooms, pepper, and onion to the pan. Stirring occasionally, cook until bacon begins to crisp, 4 to 5 minutes.

Add spinach leaves and cook and stir until the leaves have wilted. Add shredded cheese and stir until just melted. Remove pan from heat and set aside. 

Warm tortilla in the microwave for about 10 seconds. Lay tortilla flat and spread cheese wedge on top of it. Evenly layer spinach mixture over the cheese-topped tortilla. Place diced tomatoes on top of spinach mixture.

Fold in the sides of the tortilla, and then carefully roll tortilla up from the bottom to the top.

Super Veggie Stuffed Peppers

Trying this for the first time today. Heads up, if the recipe calls for onion, i never put it in. I split the serving size with my roommate. Because the halves are pretty massive.  But one serving is two stuffed-pepper halves. 188 calories, 2g fat, 801mg sodium, 28.5g carbs, 8.5g fiber, 13.5g sugar, 19g protein, 5 WW points plus.

1 large red bell pepper
1 plum tomato deseeded and chopped
1/2 cup frozen ground-beef-style soy crumbles, thawed
1/2 cup mushrooms chopped
1/4 cup onion chopped
1/4 cup green bell pepper chopped
1/4 cup canned tomato sauce
2 tbsp fat-free shredded cheddar cheese
1/2 tsp dry taco seasoning mix
1/4 tsp minced garlic

Preheat oven to 375 degrees.
Bring a medium pan to medium-high heat on the stove. Add mushrooms, onion, and green bell pepper. Cook for 3 to 5 minutes, stirring occasionally, until veggies are slightly softened. Add garlic to the pan and cook for 1 additional minute. Transfer mixture to a medium bowl.
To the bowl, add tomato, soy crumbles, tomato sauce, cheese, and taco seasoning mix. Mix thoroughly and set aside.
Slice off the top of the red pepper, and then slice it in half lengthwise. Remove seeds.
Spray a medium baking dish lightly with nonstick spray. Place pepper halves in the dish, cut side up, and bake in the oven for 25 minutes.
Remove pepper halves from the oven and reduce temperature to 350 degrees.
Once pepper halves are cool enough to handle, use paper towels to soak up any excess moisture. Evenly spoon veggie mixture into pepper halves. Return to the oven and bake for 20 minutes. Let cool slightly.

Fiber-ific Fried Cheese Sticks

Another recipe from Hungry Girl 200 under 200. So I told a coworker of mine that I would be making these today and he asked me to share the recipe if they were any good. And they were pretty gosh darn delicious. So yes Richard, they turned out pretty good. One serving is 4 pieces which is what the recipe makes. 155 calories, 5.5g fat, 500mg sodium, 13.5g carbs, 7g fiber, 0g sugars, 19g protein, 4 WW points plus.

2 pieces light mozzarella string cheese

1/4 cup Fiber One bran cereal (original)

2 tbsp fat-free liquid egg substitute

salt, pepper, and italian seasonings

Optional: low far marinara sauce

Preheat oven to 375 degrees.

In a food processor or blender, grind Fiber One to a bread crumb-like consistency. Place crumbs in a sealable plastic bag or a container with a lid. Season crumbs with as much salt, pepper, and italian seasoning as you like. Set aside.

Cut both pieces of string cheese in half so that you have four short sticks. Place sticks in a small bowl and cover then with egg substitute. Swirl egg substitute around so that it thoroughly coats the cheese sticks. One by one, give sticks a shake to remove excess egg substitute and transfer to the container/bag with the crumbs. 

Seal bag or cover container and shake well, coating the sticks completely with the crumbs. Carefully return sticks to the dish with the egg substitute and coat them again .Return cheese sticks to the crumbs, seal or cover, and shake once more to coat. 

Place sticks in a baking dish sprayed lightly with non-stick spray. Spritz the top of the sticks with a quick mist of spray.

Bake for 10 minutes, or until the first sign of cheese oozing out. Serve with warm marinara sauce if you like. These are best when eaten almost immediately, while the cheese is still hot and gooey. 

Easy Caprese Breakfast Pizza

Here's another recipe from Hungry Girl 200 under 200. I tried this for the first time this morning and it was actually really yummy. And I stayed full for along time after which I think is the hardest thing when eating lighter foods. The recipe makes one serving. 185 calories, 5g fat, 430mg sodium, 23.5g carbs, 6g fiber, 1.5g sugar, 14g protein, 5 WW points plus.

1 light english muffin
2 thick slices from a large firm plum tomato
6 fresh basil leaves
1 piece light mozzarella string cheese, pulled into strips
1 tsp light whipped butter or light buttery spread
1/2 tsp crushed garlic
Optional: salt, black pepper

Preheat oven to 375 degrees.
In a small dish, combine butter and garlic. Mix well and set aside.
Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Cook tomato slices for 1 to 2 minutes on each side, until lightly blackened.
Split English muffin into halves. Spread garlic-butter mixture evenly over both halves. Top each half evenly with mozzarella cheese strips.
Place three basil leaves on top of each cheese-topped muffin half, followed by tomato slices.
Place halves on a baking sheet sprayed lightly with nonstick spray. bake in the oven until the cheese has melted and muffin halves are toasty, about 5 minutes.
Finish off with dash of salt and pepper on top of each tomato.

Extreme Mega-Supreme Pizza Pocket

So this is now in the oven and from Hungry Girl 200 under 200 recipe book. I love love love love pizza. And that is one of the hardest things to make delicious low fat and still give you the same satisfaction as eating an actual slice of pizza. This recipe makes one pizza pocket with 196 calories, 6g fat, 1215mg sodium, 26.5g carbs, 13g fiber, 4.5g sugar, 19.5g protein, and 5 WW pointsplus.

1 large La tortilla Factory SMart & Delicious Low Carb/High Fiber tortilla
1 wedge The Laughing Cow Light Original Swiss cheese
3 tbsp shredded fat-free mozzarella cheese
1/4 cup canned tomato sauce with italian seasoning
4 slices turkey pepperoni, chopped
2 tbsp chopped green bell pepper
2 tbsp chopped onion
2 tbsp chopped mushroom

Preheat oven to 350 degrees.
Warm tortilla in the microwave for 10 seconds. Lay tortilla flat and spread cheese wedge down the center.
In a medium bowl, combine all of the veggies with the tomato sauce until well mixed. Place this mixture on top of spread cheese wedge in the center f the tortilla.
Sprinkle pepperoni on top of the veggie mixture. Top with the shredded cheese.
Wrap tortilla up by folding in the sides first, and then rolling it up tightly from the bottom.
Spray a backing sheet with nonstick spray. Place your wrap on she sheet, seam side down. Bake in the oven for 10 to 15 minutes, or until tortilla is slightly browned.

Oreo Cheesecake Cups

So I got this recipe off of foodgawker, but i modified it so that it was lower fat. Tonight we're celebrating one of my roommate's birthdays and she wanted these as her cake/dessert. we just took them out of the oven and now they are chilling in the fridge. If you notice, I didn't put ours in tins, I just sprayed the muffin tin. I just spent 10 minutes calculating all the nutrition facts for you guys. 1 serving size is 1 item. 139 calories, 5.9g Fat, 240mg Sodium, 18.4g Carbs, >1g Fiber, 9.7g Sugar, 4.7g Protein, and 4 WW pointsplus.


21 cream-filled sandwich cookies, such as Oreos, 15 left whole, and 6 coarsely chopped
1 8 oz package of 1/3 Less Fat Philedelphia Cream Cheese
1 8 oz package of Fat Free Philedelphia Cream Cheese
1/4 cup no calorie sweetner
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup fat free sour cream
Pinch of salt
Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Green Smoothie

So this smoothie recipe I found on instagram if you follow green smoothie challenge. I forgot to add the pineapple so mine came out differently but still delicious. I have no idea the nutrition facts on this, but ill see if I can lok it up. This recipe makes 3 servings each 8 ounces

1 whole avacado
1 whole mango
1 whole banana
1 tbsp of raw honey
1/2 cup ice
1/2 water

Blend them all until smooth and you're done.

You could also add a half cup of pineapple.

Sassy Southwestern Egg Rolls

This is also from Hungry Girl 200 under 200 recipe book. Fun fact: you can check out their website as well. So when I made these, I probably should have used a smaller tortilla, so I have now purchased new ones so the next time i make these, they are even more delicious then the first time. But this recipe makes 2 servings. And it's kinda weird because one serving is 3 egg roll halves with the sauce. 181 calories, 4.5g fat, 666mg sodium, 27g carbs, 14g fiber, 2g sugar, 19g protein, 5 WW pointsplus 

Egg Rolls

3 original (not large) La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortillas

1 ounce cooked skinless lean chicken breast, shredded

3/4 cup frozen chopped spinach thawed and thoroughly drained

2 tbsp black beans

2 tbsp canned sweet corn, drained

1 ounce fat-free jalapeno jack cheese, shredded

1 tbsp diced red chili pepper

Sauce

2 tbsp fat-free sour cream

1 tbsp mashed avacado

1 tbsp diced tomato

1/2 tsp dry ranch dressing/dip mix

black pepper to taste

Preheat oven to 400 degrees.

In a small micro-wave safe bowl, combine chicken, spinach, beans, corn, cheese, and chili pepper. Heat for 30 seconds in the microwave. 

Warm tortillas in the microwave for 15 seconds. On a clean, flat surface, lay out tortillas side by side. Place one-third of the chicken-spinach mixture in the center of each tortilla. 

To assemble each egg roll, fold sides in, so none of the filling can escape during cooking, and roll up from the bottom of the tortilla. 

Place all three rolls seam side down on a baking sheet sprayed with nonstick cooking spray.

Bake in the oven for 12 minutes, flipping rolls over about halfway through cooking. Egg rolls should be crispy when done.

Meanwhile, in a small bowl, combine sour cream, avocado, and ranch mix. Stir until smooth and blended. Season to taste with black pepper. 

Once egg rolls are done baking, allow them to cool for a few minutes. Cut each in half on a diagonal and arrange them beautifully on a plate. 

Top dipping sauce with the diced tomato, and serve with your egg rolls. 

Fro-yo'ed Up Oatmeal Sunday

So this recipe is from the Hungry Girl 200 under 200 book, and yes i realize it looks like I only own one book right now, but i don't thank you. This book is just currently my jam. But hopefully you guys get into the habit of preparing some of your ingredients that required chopping, cutting, mashing, etc. before you start to make the recipe. Also reading the recipe through one whole time right before you begin so that you sorta kinda remember what's to come. But this recipe is for 1 serving. 4.25 g fat, 219mg sodium, 38g carbs, 4g fiber, 11.5g sugar, 5.5g protein, 5 WW pointsplus

1/2 cup quick-cooking oatmeal
1/4 cup low-fat vanilla frozen yogurt

1/4 cup fresh blueberries
1/4 cup sliced strawberries
1 tbsp strawberry sugar free preserves
1/2 tbsp all natural almond accents in original oven roasted or honey roasted (i couldn't find this exact thing and bought the only oven roasted almond stuff i could find, so i chopped them)
1 no-calorie sweetener packet
1/8 teaspoon cinnamon
dash salt

In a microwave-safe bowl, combine oatmeal with 1/2 cup water. Microwave for 1-2 minutes, until desired consistency is reached.
Once bowl of oatmeal is cool enough to handle, mix in preserves, sweetener, cinnamon, and salt. Top with fruit.
Place frozen yogurt on top of fruit layer, then sprinkle with almonds.

Fettuccine Hungry Girlfredo Veggie Explosion

This recipe is from Hungry Girl 200 under 200. So i have to admit i was a little skeptical about this recipe at first because of the tofu noodles, but it  is actually quite delicious! The noodles can be found where ever the tofu items can be found. It was enough that my roommate and i split it even though it was only suppose to be one serving. 151 calories, 4.5g fat, 407mg sodium, 20g carbs, 7g fiber, 7g sugar, 9g protein.

1 package House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute

1 wedge The Laughing Cow Light Original Swiss cheese, room temperature

1/2 cup small broccoli florets

1/2 cup red bell pepper chunks

1/2 cup zucchini chunks

1 tbsp fat free sour cream

2 tsp reduced fat parmesan-style grated topping

salt and black pepper, to taste

optional: garlic powder, chili powder

Place all veggies in a medium microwave-safe bowl with 2 tablespoons water. Cover and microwave for 2 to 3 minutes, until veggies are tender. Once the bowl is cool enough to handle, drain water and set aside. 

Rinse and drain shirataki noodles well. Dry noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. 

Place noodles in a microwave-safe bowl and top with sour cream and top with sour cream and parm-style topping. Break cheese wedge into pieces and add to the bowl. Microwave for 1 minute. 

Stir well and microwave again for 1 minute.

Mix in veggies and season well with salt and pepper. Add some garlic powder and/or chill powder.

Cheesy-Good Breakfast Tartlets

This recipe can be found in Hungry Girl 200 under 200. So these little guys are completely delicious. The wanton shell is a delicious with the egg. They don't microwave well so i would stick them in the toaster for a minute or two. But the recipe makes four servings which is 2 tartlets. 111 calories, 2g fat, 553 mg sodium, 10.5g carbs, .5g sugars, 11g protein. 3 WW points plus. 

1 cup fat free liquid egg substitute

8 small square wonton wrappers

2 slices extra lean turkey bacon

1 cup chopped mushrooms

1/3 cup chopped scallions

1 wedge The Laughing Cow Light Original Swiss Cheese, room temperature

2 tbsp fat free cream cheese, room temperature

48 sprays I can't believe it's not butter 

1/4 tsp sea salt

optional: additional salt and black pepper

Preheat oven to 350 degrees. 

Spray 8 cups of a 12-cup muffin pan with nonstick spray and set aside.

On a clean, dry surface, spread out wonton wrappers. Spray each one with 3 sprays of butter, and use your fingers to spread butter evenly over each wrapper. Gently flip wrappers and repeat on the other side. 

Carefully transfer wonton wrappers to the muffin pan, placing each wrapper in a muffin cup and pressing

Chicken Fajita Lettuce Cups & Holy Moly Guacemole

These are from Hungry Girl 200 under 200 recipe book.So this recipe is really two recipes in one because i get to make guacamole and the wraps. Make sure you 

make the gauc first. These have been one of the most delicious things i've made so far. You can adjust the spicyness by whatever salsa you buy. I also didn't add onions. Because I find them disgusting. The guacamole makes 6 servings at a 1/3 cop per serving. 78 calories, 3g fat, 320mg sodium, 10.5g carbs, 3.5g fiber, 4g sugar, 3.5g protein, 2 WW pointsplus.

The lettuce wraps make one serving which is actually pretty common for this recipe book which is nice if you're only making food for yourself. 190 calories, 2.5g fat, 562mg sodium, 18g carbs, 4g fiber, 7g sugar, 23g protein, 4 WW points plus. 

Holy Guacamole

one 15-ounce can early (young) peas, drained

1/2 cup mashed avocado

1/3 cup chopped cherry or grape tomatoes

1/4 cup finely chopped onion

1/4 cup plain fat-free Greek yogurt

4 tsp lime juice

1/2 tsp chopped garlic

1/2 tsp garlic powder

1/4 tsp salt

1/8 tsp black pepper

1/8 tsp ground cumin

1/8 tsp chili powder

Additional salt and pepper to taste

optional: chopped fresh cilantro, chopped jarred jalapenos

Place peas in a medium bowl and mach thoroughly with a potato masher or fork. 

Add avocado, yogurt, lime juice, garlic, and seasonings. Continue to mash until blended.

Stir in tomatoes, onion, and if you like, some cilantro and/or jalapenos. Season to taste with salt and pepper. 

Chicken Fajita Lettuce Cups

3 leaves romaine, butter, or green leaf lettuce

3 ounces raw boneless skinless lean chicken breast, sliced

1/2 cup sliced onions

1/2 cup sliced green and red bell peppers

1 tbsp salsa

1 tbsp fat-free sour cream

1 1/2 tsp dry fajita seasoning mix

2 tbsp  Holy Moly Guacamole

Place chicken, peppers, and onions in a medium bowl. In a separate dish, blend fajita seasoning mix with 3 tablespoons water.
Pour seasoning mixture over chicken and veggies. Stir until chicken and veggies are thoroughly coated. Let marinate for 5 minutes.
Spray a medium pan with nonstick spray and bring to medium-high heat. Pour chicken-veggie mixture-including any excess marinade- into the pan.
Stirring occasionally, saute until chicken is cooked through and veggies are slightly browned, about 6 minutes. Transfer mixture to a bowl.
Enjoy fajita style, by loading up each lettuce "cup" with one-third of the chicken-veggie mixture and topping with the guacamole, salsa, and sour cream.

14-Carat Cupcakes

These are from the Hungry Girl 200 under 200 recipe book.

I actually made these last night and they are delicious. The recipe is suppose to be used to make regular size cupcakes but i had a smaller tart-let pan to make mini cupcakes. It ended up making 24 mini cupcakes and 8 regular sized cupcakes. Usually it would make 12 cupcakes (scooping 2-3 tbsp of batter in each cupcake).

If you make the smaller cupcakes 3 of them is 1 serving size, while the normal size cupcakes is just one.

133 calories, 1g fat, 197mg sodium, 26g carbs, 2g fiber, 11.5g sugar, 5g protein and 3 ww pointsplus

Cupcakes

1 1/2 cups shredded carrots, roughly long is shreds are long

1 cup moist-style yellow cake mix

3/4 cup whole-wheat flour

3/4 cup canned pure pumpkin

2/3 cup fat-free liquid egg substitute

2/3 cup canned crushed pineapple in juice(not drained)

1/2 cup no calorie sweetener

1/4 cup raisins

2 tbsp brown sugar

1 1/2 tsp pumpkin spice

1 1/2 tsp cinnamon

1 tsp baking powder

Frosting

4 ounces fat-free cream cheese, room temperature

1/3 cup plain fat-free greek yogurt

2/3 cup no calorie sweetener

1/2 tsp vanilla extract

Preheat oven to 350 degrees. 

In a medium bowl, combine all frosting ingredients. Using a whisk or fork, blend until smooth. Refrigerate until cupcakes are ready to be frosted. 

In a large mixing bowl, combine cake mix, flour, no calorie sweetener, brown sugar, pumpkin spice, cinnamon  and baking powder. Mix well and set aside.

In a medium mixing bowl, combine pumpkin and egg substitute with 1/4 cup water, stirring until blended.

Add pumpkin mixture to the large bowl. Using a whisk or fork, blend contents of the large bowl until just mixed. Stir in carrots, pineapple, and raisins.

Line a 12-cup muffin pan with baking cups or spray with nonstick spray. Evenly distribute cake mixture among the cups.

Bake in the oven for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Allow cupcakes to cool completely, then evenly distribute frosting over the tops. Refrigerate until frosting has set and you're ready to serve. 

Gooey Cinnamon Rolls with Creme Cheese Icing

So this is a recipe from Hungry Girl 200 under 200 recipe book.

These yummy delicious treats need to be refrigerated after making and are still super delicious when you pop them in the microwave for 30 seconds. I have them with a side of fresh fruit. This morning it was cantaloupe. 

One serving size is 1 iced roll, Makes 8 Servings: 126 Calories, 5g fat, 308mg sodium, 18.5 carbs, <0.5g fiber, 3g proterin, 4 pointsplus (weightwatchers)

Dough

1 package Pillsbury Reduced Fat Crescent Rolls refrigerated dough

16 Sprays I can't Believe It's Not Butter

Filling

1/4 cup dark brown sugar

1/4 cup no calorie sweetener granulated

1/2 tbsp light whipped butter or light buttery spread room temperature

1 1/2 tsp cinnamon

1/8 tsp salt

Icing

1/4 cup Cool Whip Free, thawed

3 tbsp fat free creme cheese room temperature

1 tbsp no calorie sweetener

Preheat the oven to 375 degrees.

To make filling, combine all ingredients in a medium bowl, stirring well to make sure the butter gets mixed in evenly. Set aside.

To make icing, combine all ingredients in a small bowl and mix until smooth and blended. Place in the fridge to chill and set.

Prepare a dry surface by sprinkling it with a small smount of flour ro prevent sticking. Remove dough from package and knead into a ball.

Using a rolling pin dusted lightly with flour, very firmly roll out dough into a thin sheet about 8 inches by 12 inches. Spray the dough's surface evenly with butter. 

Spread filling out evenly over dough, leaving a 1/2-inch border around the edges. 

Starting with the long side of the dough, roll it up tightly, forming a log. Once dough is completely rolled up, pinch the long seam to seal. 

Turn the log over so that the seam is facing down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish the dough.

Spray a backing pan with nonstick spray and arrange pieces of dough with the swirl side facing up. Use your hands to firmly press down on the tops of the pieces. Pinch the side seams to seal if necessary.

Cover pan with aluminum foil and bake in the oven for 8 minutes. 

Remove foil and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls have risen and are slightly browned on top.

Evenly distribute icing over cinnamon rolls and then enjoy. 

Hello Internets

So I'm Jess and I really really love food. However, my body does not. I have always been sensitive to high in fat foods. And since my junior year in high school I have always been a little heavier than I liked. So since living on my own in college, I have made an effort to make healthier foods. So many of my friends have enjoyed the things I have made that I have decided to share the recipes here. I buy a lot of low calorie or healthy food alternative cook books and will share the recipes worth making with all of you. Hope it's helpful :)