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.