Saturday, December 31, 2011

Curried Pumpkin Soup

This sounded better than it was, haha. I won't make it again, I don't think.

  • 2 15 oz cans of pumpkin
  • 3 14-ounce cans chicken broth (or use bouillon cube+water)
  • 2 apples, peeled, cored, and coarsely chopped
  • 1 carrot, chopped (or 9 baby carrots)
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 4-6slices turkey bacon
  • 1/4 cup chopped onion (I used minced onion because we hate onions)
  • optional topping: croutons

  1. Combine the pumpkin, broth, apples, carrot, ginger, curry powder, and cumin in a large pot. Bring to boiling; reduce heat. Cover; simmer for 10 to 12 minutes or until vegetables are tender. Blend or process mixture in a blender or food processor until smooth.
  2. Meanwhile, cook bacon in a skillet until crisp. Finely crumble bacon. Sprinkle bacon and croutons (optional) each bowl of soup.

Made 4 big servings. Could have easily made 6)

Nutrition (before bacon. 1 crumbled slice of bacon adds 25 calories)
Calories 120
Fat 1g
Sodium 800mg
Potassium 145mg
Carbs 28g
Fiber 6g
Sugars 15g
Protein 4g

Artichoke Hummus

From Hungry Girl.

  • 1 can (fat free) Garbonzo beans, drained and rinsed.
  • 1 can artichoke hearts, drained
  • 1/4 cup plain (or Greek) yogurt
  • 1/4 cup chicken broth (I used bouillon powder dissolved in water)
  • 1 TBSP lemon juice
  • 1 1/2 tsp. crushed garlic or garlic powder
  • 1/2 tsp. dried parsley flakes, plus more for optional garnish
  • 1/2 tsp. seasoning salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground cumin
  • 1/4 tsp. paprika, plus more for optional garnish
  1. Put all ingredients in a blender. Puree until smooth, stopping and stirring if blending slows.
  2. For best flavor, refrigerate hummus for several hours. Before serving, add a sprinkle each of paprika and parsley flakes, if you like. Serve with wasa bread, crackers, pita chips, cut veggies, or other dippers of choice.

Makes about 6-3/4 3oz servings. I had intended to divide this into about 4 servings, but was pleasantly surprised at how much this made! I used wasa bread for dipping which are 35-40 calories per serving (depending on the flavor). I thought they went really well with it! Cauliflower was also good dipped in.

Nutrition (Hummus only)
Calories 72
Fat 1g
Sodium 845mg
Potassium 147mg
Carbs 13g
Fiber 3.5g
Sugars 1g
Protein 4g

Thursday, December 29, 2011

Chocolate Peanut Butter Fudge

Super easy!

  • 1 can sweetened condensed milk (fat free)
  • 1 bag semi-sweet chocolate chips (2 cups)
  • 1/2 bag Reese's peanut butter chips (1 cup)
  • 1 tsp vanilla
  1. Line an 8x8 pan with foil (with some hanging over the sides) and spray foil with cooking spray.
  2. In a microwave safe bowl, stir together peanut butter chips, 1/2 the can of condensed milk, and 1/2 the vanilla and microwave on med-high power for 30 seconds. Stir, then microwave another 30 seconds, repeating until the chips are blended and melted. Do NOT over cook.
  3. Pour peanut butter mixture into the foil, shaking the pan to even it out or spreading with a rubber scraper.
  4. Either clean out your bowl or get a separate bowl, and repeat the same process with the chocolate chips, the rest of the sweetened condensed milk, and the rest of the vanilla, microwaving on med-high power for 30 seconds. Stir, then microwave another 30 seconds, repeating until the chips are blended and melted. Do NOT over cook.
  5. Spoon the mixture on top of the peanut butter layer (it will be thicker, and a little less spreadable). Smooth it on top of the peanut butter layer.
  6. Refrigerate until firm (2+ hours). Invert pan onto a cutting board and remove foil. Cut in to 6x6 rows.

Makes 36 squares. The original recipe says to cut them 8x8 to make 64 squares, but they are TINY. Who really eats that little fudge!? Plus this made for less cutting!

Nutrition (per square)/
Calories 128
Fat 5g
Sat Fat 4g
Cholesterol 1.5mg
Sodium 38mg
Carbs 18g
Sugars 17g
Protein 2g

Upside down pumpkin pie

Another Hungry Girl inspiration, but I made some mods. I basically made my old pumpkin pie without the crust, and then I changed the graham crackers to cinnamon toast crunch to make it more flavorful. However, if you're not serving the whole pie right away, I suggest keeping the cinnamon toast crunch in a separate container and topping each piece as you eat it so that it doesn't get soggy!

  • 1 c truvia (or other brand calorie free sweetener)
  • 1 1/2 tsp. cinnamon (Or use 3.5 TBSP pumpkin pie spice in place of the next 5 ingredients)
  • 1/2 tsp. cloves
  • 1/2 tsp. allspice
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 1/2 cup egg beaters
  • 1 can evaporated milk
  • 1 15 oz can pumpkin
  • 3/4 cup crushed Cinnamon Toast Crunch OR 2 sheets (8 crackers) low-fat cinnamon graham crackers, finely crushed
  • Optional: Fat Free Reddi-wip, cinnamon


  1. Preheat oven to 425 degrees. Spray a deep-dish pie pan with nonstick spray. In a bowl, combine all ingredients except cereal/graham crackers and optional ingredients. Whisk/mix thoroughly. Transfer to the pie pan.
  2. Bake at 425 for 15 minutes then reduce to 350 for another 40 minutes.
  3. Refrigerate until completely chilled and firm, at least 2 hours (the longer, the better).
  4. Top evenly with crushed /cerealgraham crackers. Serve and, if you like, top with Reddi-wip and cinnamon!

Makes 6 servings

Calories 105 (110 w/ fat free reddi whip)
Fat 1g
Sodium 158mg
Potassium 168mg
Carbs 18g
Sugars 12g
Fiber 6g
Protein 7g

I can't believe it's not sweet potato casserole

Another Hungry Girl genius. I halved what the original called for.

  • 4 cups peeled and cubed butternut squash (I used the pre-cubed packaged kind you can get in the produce section)
  • 1/3 cup Unsweetened almond milk (Almond breeze), or soy milk
  • 1/3 cup sugar-free pancake syrup
  • 1/4 cup truvia or other no calorie sweetener
  • 1/4 tsp. salt
  • 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 1/2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 cups miniature marshmallows (or 8 large marshmallows cut into's all I had!)


  1. Preheat oven to 350 degrees. Spray an 8" X 10" baking pan with nonstick spray and set aside.
  2. Place bag of squash in the microwave and steam until done -- squash should be tender enough to mash, but not overcooked. Drain well. (If using fresh squash, microwave it covered with a little water until cooked)
  3. Mash squash thoroughly with a potato masher, or blend in a blender. Add milk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Add the eggs last so they don't cook from the hot squash.
  4. Transfer mixture to the baking pan. Bake in the oven until mostly firm, 45 - 50 minutes.
  5. Top with marshmallows. Return to the oven and bake until marshmallows begin to brown, about 5 minutes. Allow to cool before serving!

Makes 3 servings

Calories 138
Fat .5g
Sodium 310mg
Potassium 400mg
Carbs 30g
Fiber 4g
Sugars 10g
Protein 6g

Pepperoni Pizza Soup

  • 1 lb extra lean ground beef
  • 24 slices turkey pepperoni, cut into small pieces
  • 1 Medium Green Bell Pepper, diced
  • 1 tbsp minced onion (or full onion, chopped)
  • 2 cups Water
  • 2 cans diced tomatoes, divided*
  • 1 can tomato sauce*
  • 1 small can of sliced mushrooms
  • 1 can water (use the diced tomatoes can)
  • 1 beef bouillon cube
  • 1– 1½ Tbsp Dried Italian Seasoning
  • Shredded reduced fat Mozzarella Cheese, for topping

  1. Blend 1 can diced tomatoes with can tomato sauce in a blender to make pizza sauce. *You can substitute a jar of pre-made pizza sauce, but it will change the nutrition info.
  2. Brown hamburger in a large pot; drain. Return hamburger to pot and add all remaining ingredients except mozzarella cheese.
  3. Simmer on medium about 25 minutes.
  4. Serve in bowls, topped with mozzarella.

Makes 6 servings

Nutrition (not including mozzarella)
Calories 146
Fat 4g
Sat Fat 1.5g
Cholesterol 57mg
Sodium 1200mg
Potassium 210mg
Carbs 7g
Fiber 2g
Sugars 3g
Protein 21g

Topping with 1 slice 2% mozzarella cheese adds 50 calories. I actually put some fat free string cheese on mine, and it was good.

Monday, December 12, 2011

30 Top Chef Secrets

This is an article I read recently with a lot of good, easy tips. I just wanted to write them down somewhere so I didn't have to keep digging up the article and going through the 30 slides! I'll only list a brief description where clarification is needed.

1. Loose your salt shaker. (Pinch, don't pour).

2. Counterbalance salt with vinegar. Too much salt? A splash of vinegar counterbalances

Saturday, December 3, 2011

"Pump Up the Jam Cocktail Weenies"

Another by Hungry Girl! This was meant to be an appetizer at a party and said to make 14 servings. I divided it into about 4 2/3 servings (a serving of 9 weenies).

  • 14 hot dogs with about 40 calories (I use 90% fat free Oscar Meyer)
  • 2 TBSP minced onion, since I hate onion. OR 3/4 cup very finely chopped yellow onion
  • 1 cup reduced sugar ketchup (by Heinz)
  • 1-2 TBSP chili powder, to taste
  • 3/4 cup Sugar-free jelly or marmalade (any flavor. I used Orange Marmelade)
  • 1 1/2 tsp. Dijon mustard


  1. Cut each hot dog into thirds, leaving you with cocktail-sized franks. Place in a crock pot. Add onion to the crock pot as well.
  2. In a bowl, combine ketchup sauce, chili powder, preserves/jelly, and mustard; mix well. Add to the crock pot and gently stir to coat.
  3. Cover and cook on low for 3 - 4 hours.
  4. Stir well and then serve up the hot dogs with extra sauce on top!

Makes 14 appetizer servings (3 weenies) or 4 2/3 dinner sized servings (9 weenies).

Nutrition (dinner sized)
Calories 163
Fat 3g
Cholesterol 45mg
Sodium 1800mg
Carbs 25G
Sugars 6g
Protein 15g

P.S. Pardon the tacky paper plate. I'm a new mom, work full time, and I'm trying to save time by cutting back on chores like dishes!! ;-)

Friday, November 4, 2011

Pork Rind Pizza

This is a low carb (and high protein) recipe. It was good. It doesn't taste like pork rinds.


  • 8 ounces fat free cream cheese, softened
  • 3 egg beaters
  • 2 oz pork rinds (I used BBQ flavor), ground up to crumbs in a food processor or mashed in a ziploc bag
  • 1/4 cup fat free parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 tsp minced onion
  • 1/4 tsp seasoning salt

Toppings (you choose)
I used:

  • Tomato sauce (1/2 cup or so)
  • 2% mozzarella (3 slices, torn into pieces)
  • 17 slices Turkey pepperoni
  • mushrooms
  1. Spray a pizza pan with cooking spray, and then top with parchment paper. Spray the parchment paper.
  2. Whisk the cream cheese and eggs until smooth. Add the remaining ingredients until well combined. Pour the mixture all over parchment-lined pan.
  3. Spread the dough around with a spoon or rubber scraper until it even coveres the pan, leaving 1/4 inch or so around the edges.
  4. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours.
  5. Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned.
Makes 4 servings

Nutrition (w/ turkey pepperoni, mozzarella, tomato sauce, mushrooms)
Calories 240
Fat 10.5g
Sat Fat 6g
Choelsterol 46mg
Sodium 1330mg
Potassium 60mg
Carbs 6g
Fiber 1g
Sugars 3g
Protein 27g

Pork Rind PIzza

This is a low carb (and high protein) recipe. It was good. It doesn't taste like pork rinds.

Saturday, October 15, 2011

Chicken Amore

This is based on the Hungry Girl recipe, but I made some changes.

I was out of fat free sour cream so I used fat free cream cheese instead. Next time I'll do the sour cream.

  • 1 lb chicken tenderloins pounded to ~1/4 inch thickness
  • 2 wedges Laughing Cow Light spreadable cheese (I used Mozzarella Sun dried Tomato Basil flavor), room temperature
  • 1/2 cup fresh mushrooms, sliced
  • 1/2 cup tomato sauce (preferably an Italian seasoned flavor like Tomato Basil or Oregano)
  • 1.5 oz fat free cream cheese (or 1/4 cup fat free sour cream)
  • salt, pepper, garlic
  1. Preheat oven to 375.
  2. Saute the mushrooms in a skillet sprayed with cooking spray, sprinkling with salt pepper and garlic, several minutes until tender.
  3. Season chicken with salt and pepper.
  4. Spread the laughing cow cheese evenly on the flattened chicken tenders.
  5. Place sauteed mushrooms on top of laughing cow, and then roll up chicken and secure with toothpicks.
  6. Bake at 375 for 20 minutes.
  7. Meanwhile, mix the tomato sauce and the cream cheese (or sour cream) in a bowl and add a dash of garlic powder. Microwave 3-4 minutes, stirring every minute or so, until smooth and creamy.
  8. Pour the sauce over the chicken and serve over pasta or shirataki noodles* if desired.
*Shiritaki noodles can be found at health food stores. Near me, you can get them at Market Street, Sprouts, and Family Health Market.

Makes 4 servings. Pictured with shirataki noodles.

Nutrition (chicken & sauce only)
Calories 147
Fat .5g
Cholesterol 67g
Sodium 712mg
Potassium 211mg
Carbs 14.5g
Fiber 2g
Sugars 3g
Protein 25g

Saturday, October 8, 2011

Cheeseburger Mac Attack (Crockpot)

Another by Hungry Girl. This was mediocre, and I didn't have veggies w/ cheese, so I put a little sour cream in to make it creamier.

  • 5 oz. (about 1 1/4 cups) uncooked wheat elbow macaroni
  • 16 oz. extra lean ground beef, raw
  • 2 tbsp. reduced sugar ketchup
  • 2 tbsp minced onion
  • 1 bag frozen cauliflower and low-fat cheese sauce (I used a bag of brocolli/cauliflower mix and added 2 tbsp of fat free sour cream, since I didn't have this).
  • 3 wedges The Laughing Cow Light cheese (pick your flavor)
  • salt and black pepper

  1. In a large pot, prepare pasta very al dente. Drain well and set aside.
  2. In a bowl, combine beef, ketchup, and minced onion. Mix well. Add frozen cauliflower and cheese sauce and gently mix. Transfer mixture to a crock pot.
  3. Add cooked pasta to the crock pot and gently stir. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until the turkey is fully cooked. (Stir occasionally!)
  4. Add cheese wedges, and stir until evenly distributed.
  5. Season to taste with salt and pepper.
Makes 4 servings.

Calories 306
Fat 7g
Sat Fat 2g
Cholesterol 73mg
Sodium 665mg
Potassium 265mg
Carbs 32g
Fiber 6.5g
Sugars 5g
Protein 31g

Turnip the Disco Fries by Hungry Girl

This was good! I actually liked the flavor of the turnips and preferred their texture to the potatoes! Don't knock it til you try it!
  • 6 oz turnips
  • * 1 medium-sized potato (about 6 oz.), scrubbed clean
  • * 1/8 tsp. salt
  • * 1/8 tsp. black pepper

    Optional toppings:
  • 1/2 cup jarred fat-free or nearly fat-free chicken gravy
  • 1 slice fat free cheese
  • reduced sugar ketchup
  • chopped chives
  • chopped turkey bacon

  1. Preheat oven to 425 degrees. Spray a large baking sheet with nonstick spray and set aside.
  2. Carefully cut turnips and potato into French-fry-shaped spears using a crinkle cutter if you have one. Place them in a single layer on the baking sheet and sprinkle evenly with salt and pepper.
  3. Bake in the oven until tender on the inside and crispy on the outside, about 30-40 minutes, carefully flipping spears about halfway through. (The thicker the spears, the longer the bake time.) Set aside to slightly cool.
  4. If using cheese, transfer fries to a microwave-safe plate. Evenly top with cheese. Microwave until cheese has just melted, about 20 seconds. Top with chives, if you like.
Makes one big serving. This recipe is half the original (which makes 2 servings)

Here's the nutrition with one slice cheese. I also dipped them in some reduced sugar ketchup. Next time I'll do turkey bacon!

Calories 172
Fat free!
Cholesterol free!
Sodium 875mg
Potassium 1000mg
Carbs 39g
Fiber 5g
Sugars 11g
Protein 9.5g

Tuesday, September 20, 2011

Easy Cheesy Beef Enchiladas

  • 1 lb. extra lean ground beef
  • 1 pkg. (about 1 ounce) taco seasoning mix. I make my own with 1 tsp each: garlic powder, seasoning salt, chili powder, minced onion.
  • 1 can (about 16 ounces) fat free refried beans
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
  • 1 cup cooked regular brown rice (optional)- I left this out, but Jeremy said he'd like to try it with rice next time.
  • 5-6 soft-taco sized flour tortillas (depending how large you stuff them)
  • 1 jar taco bell mild sauce (or enchilada sauce)
  • Reduced fat Shredded Cheddar cheese (optional). I leave this off of mine.

1. Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off/rinse any fat. Stir the seasonings, beans, soup (and rice, if desired) in the skillet.
2. Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas (and sprinkle with the cheese, if desired).
3. Bake for 15-20 minutes or until the enchiladas are hot and bubbling.

Mine made 5 LARGE enchiladas.

Nutrition (per enchilada, without rice or shredded cheese)
Calories 315
Fat 5.5g
Sat Fat 1.5g
Cholesterol 41mg
Sodium 1200mg
Carbs 43.5mg
Fiber 7.5g
Sugars 1.5g
Protein 24g

Friday, August 12, 2011

BBQ Mango Tilapia

Another Hungry Girl. I modified the recipe to shorten the ingredient list and to shave off time. Here is the original.
  • 1/2 cup Heinz Reduced Sugar ketchup
  • 1/2 can Diet Coke
  • 1/2 tsp. garlic powder
  • 1/4 cup diced tomatoes
  • 1/4 cup diced mango
  • 3 4oz. fillets raw tilapia
  • 1 tbsp. chopped cilantro
  1. In a medium bowl, combine ketchup, diet coke and garlic powder. Whisk thoroughly, and then stir in diced tomatoes and mango. This is your marinade. Place fish and marinade in a container and toss to coat. Cover and let it marinate in the refrigerator for 30 minutes. (Skip this step if necessary)
  2. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add fish and marinade. Once marinade begins to simmer, cover and cook until the fish is tender and cooked through, about 5 minutes. Remove lid, and allow the marinade to thicken (it will thicken as the liquid evaporates).
  3. Plate the tilapia and top with any excess marinade from the skillet. Garnish with cilantro and enjoy!

Makes 3 servings


Calories 136
Fat 1g
Sat Fat .5g
Cholesterol 55mg
Sodium 550mg
Potassium 43mg
Carbs 8g
Fiber .5g
Sugars 7g
Protein 21g

Friday, August 5, 2011

Canolli Stuffed French Toast

Another Hungry Girl. I actually didn't like this all that much. I'm not a fan of ricotta cheese in "sweet" recipes. I love it in lasagna and manicotti. If I ever do this again, I'd use cream cheese. I have another stuffed french toast recipe I've had a while that I like better.

  • 3 tbsp. fat-free ricotta cheese
  • 2 tsp. mini semi-sweet chocolate chips (I used regular chips and chopped them with a food chopper)
  • 1 tsp. vanilla extract, divided
  • 1 tbsp splenda
  • 1 light hot dog bun with about 80-90 calories (like the kind by Sara Lee)
  • 2 TBSP egg beaters
  • 1/4 tsp. cinnamon
  • 1 tsp. powdered sugar
  • 1-2 TBSP Sugar free maple syrup
  1. In a small bowl, combine ricotta cheese, chocolate chips, 1/2 tsp. vanilla extract, and splenda, and mix well.
  2. Split hot dog bun open lengthwise, without fully separating the two halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top half down over the filling. Carefully slice into four "nuggets" and set aside.
  3. Mix egg substitute, cinnamon, and remaining 1/2 tsp. vanilla extract in a small bowl. Set aside.
  4. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove.
  5. Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.)
  6. Place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 - 4 minutes.
  7. Plate your nuggets and sprinkle with powdered sugar. Top with syrup. Enjoy!
Makes 1 serving

Nutrition (including syrup and powdered sugar)
Calories 191
Fat 4g
Sat Fat 2.5g
Cholesterol 7.5mg
Sodium 379mg
Carbs 33g
Fiber 3g
Sugars 4g
Protein 10.5g

Monday, August 1, 2011

Strawberry Shortcake Cheesecake

  • 1 round, prepared, sugar-free angel food cake (from Wal-mart)
  • 2 Tbsp. Sugar free strawberry jelly
  • 2 pkg. (8 oz. each) Fat Free PHILADELPHIA Cream Cheese, softened
  • 3/4 cup splenda
  • 1 Tbsp. vanilla
  • 2 egg beaters
  • 1/2-3/4 cup Fat Free Cool Whip
  • Sliced strawberries
  1. Heat oven to 350°F. Remove rim from 9-inch springform pan; set aside.
  2. Place angel food cake in the bottom and press flat, tearing if necessary.
  3. Reassemble springform pan. Brush cake with jam.Beat cream cheese, splenda, egg beaters and vanilla in large bowl with mixer until well blended.
  4. Pour over cake.Bake 35 to 40 min. or until center is almost set.
  5. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with COOL WHIP just before serving; top with berries.
Makes 4 HUGE servings
(includes topping)

Calories 230
Fat 0
Cholesterol 18
Sodium 1142
Carbs 41
Fiber 3
Protein 22

Saturday, July 23, 2011

Bacon Meat Loaf

Another from Hungry Girl.

  • 5 slices turkey bacon
  • 1 cup chopped mushrooms (canned)
  • 1/2 cup chopped onion (I omitted, and used minced onions)
  • 1 lb. raw extra-lean ground beef
  • 1/2 cup canned crushed/diced tomatoes
  • 3 tbsp. light hickory-flavored BBQ sauce, divided
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 2 tbsp. reduced sugar ketchup

  1. Preheat oven to 400 degrees. Spray a loaf pan with nonstick spray and set aside.
  2. Microwave bacon until crispy, then crumble when cooled.
  3. Place mushrooms, minced onions, three-fourths of the bacon in a large bowl, and set the rest aside for topping. To the bowl, add beef, tomatoes, 2 tbsp. BBQ sauce, salt, pepper, onion powder, and garlic powder. Mix thoroughly.
  4. Transfer mixture to the loaf pan; if needed, smooth out the surface with the back of a spatula or spoon. Set aside.
  5. In a small bowl, combine ketchup with remaining tablespoon of BBQ sauce and mix well. Evenly top meatloaf with the BBQ-ketchup mixture and sprinkle with remaining bacon.
  6. Bake in the oven until meatloaf is fully cooked, about 50 minutes.

MAKES 5 SERVINGS, 4 servings would only be 185 calories/serving.

Calories 148
Fat 5g
Sat Fat 1g
Cholesterol 62mg
Sodium 813mg
Carbs 3g
Fiber .5g
Sugars 2
Protein 22g

Thursday, July 21, 2011

Shrimp Cocktail Tacos (Hungry Girl Recipe)

  • 1 cup. cooked ready-to-eat shrimp, chopped if large
  • 1/4 salsa (Or use 1/2 cup black bean and corn salsa and skip the next step)
  • 1/4 cup fiesta corn
  • 1/4 cup shredded lettuce
  • 2 corn taco shells or soft corn tortillas (I used 2 large "La Tortilla Factory" low carb soft tortillas, 80 calories each*)
  • Optional toppings: fresh cilantro, fat-free sour cream
  1. Mix shrimp, corn and salsa in a bowl, cover, and refrigerate for 15 minutes.
  2. Evenly distribute lettuce and shrimp-salsa mixture between taco shells.
  3. If you like, top with cilantro and sour cream.

Makes 2 large soft tacos

Nutrition (per taco)
Calories 141
fat 3g
Sodium 900mg
Cholesterol 60mg
Carbs 25g
Fiber 15 (because of tortilla)
Protein 15g

*2 small corn tortillas are also 80 calories, so you could divide the mixture into two smaller tacos instead of 1 large.

Hungry Girl-Fredo

I added spinach to make it heartier/tastier.

  • 1 package shirataki noodles (any kind)
  • 1 wedge Laughing Cow spreadable cheese (any variety)
  • 2 tsp fat free sour cream
  • 1/3-1/2 cup canned spinach, drained
  • 2 tsp reduced fat parmisan cheese
  • Salt, pepper, garlic powder, and minced onion to taste
  • Optional: grilled chicken tenderloin

  1. Rinse noodles VERY well. Microwave them for one minute, then drain them and pat dry.
  2. Add cheeses, spinach and sour cream. Mix thoroughly.
  3. Microwave to help melt cheese further, and mix some more.
  4. Add seasonings to taste. Enjoy.
  5. I've grilled some chicken tenderloins on my Foreman grill before, and added it. It's wonderful! 4 oz of grilled chicken adds 90 calories adn 23 grams of protein!

Makes 2 servings. I added some more veggies to mine in the pic!

Nutrition (partial)
Calories 63
Fat 2g
Sodium 250mg
Cholesterol 5mg
Carbs 6g
Fiber 3g
Protein 4g

Faux Fried Pickles

  • 1/4 cup corn flakes
  • 3 tbsp. panko breadcrumbs
  • 1/8 tsp. black pepper
  • Dash cayenne pepper
  • 40 hamburger dill pickle chips, drained
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • Optional dip: fat-free or light Thousand Island dressing

  1. Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set aside.
  1. Place cereal, panko, and spices in a sealable plastic bag; remove air, and seal. Using the smooth end of a meat mallet (or other heavy utensil), crush mixture through the bag to a breadcrumb-like consistency. Set aside.
  2. Place pickle chips in a bowl, and pat dry with paper towels to remove all excess moisture. Cover with egg substitute and toss to coat. Drain excess egg substitute.
  3. Transfer half of the egg-coated pickle chips to the bag of crumbs. Seal and shake to evenly coat pickle chips with crumbs. Place pickle chips on the baking sheet in an even layer. Repeat with remaining half of the egg-coated pickle chips.
  4. Bake in the oven until coating is crispy, about 25 minutes.
Makes 2 servings of about 65 calories each.

Mexican Pulled Pork Tacos

  • 1 1.25lb pork tenderloin*
  • 1 bell pepper, chopped
  • 1 can rotel
  • 2 teaspoons ground cumin
  • 11/2 teaspoons garlic salt
  • 1 tbsp mince onion
  • 11/2 teaspoons dried oregano
  • 1/2 teaspoon cayenne red pepper
  • 1 can diced green chiles, drained
  • 1 can fiesta corn, drained
  • 3 tablespoons reduced sugar ketchup
  • 5 Soft taco sized (I used low carb) tortillas. About 80 calories each.

Garnish (optional):
1/2 cup fresh cilantro leaves, rinsed and patted dry
Sour cream

1. In 5- to 5 1/2-quart slow cooker, place the minced onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
2. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
3. Remove 11/2 cups liquid from pot and discard. Stir the ketchup into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
4. Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
5. To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.

Makes 5 enchiladas.

Nutrition (1 enchilada, no extras)
Calories 233
Fat 4
Cholesterol 60mg
Sodium 1330mg
Potassium 4mg
Carbs 22g
Fiber 3g
Protein 28g

Slaw and Order (HG Pasta Swap)

  • One 12-oz. bag (4 cups) dry broccoli cole slaw
  • 1 small can Hunts tomato sauce or 1 can crushed tomatoes
  • 1 tsp. garlic powder, or more to taste
  • Dash onion powder, or more to taste
  • Dash each salt and black pepper, or more to taste
  • Dash crushed red pepper, or more to taste
  • Optional reduced-fat Parmesan-style grated topping

  1. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add slaw and 1/4 cup water.
  2. Stirring occasionally, cook until water has evaporated and slaw has softened slightly, about 5 - 8 minutes.
  3. Add tomato sauce, garlic, spices. Stir and continue to cook until hot, about 3 - 4 minutes.
  4. Season to taste with additional spices, if you like.
  5. Top with grated topping if desired. Enjoy!

Makes 2 servings

Nutrition (Partial)
Calories 80
Fat 0g
Carbs 16g
Protein 6g

Friday, June 3, 2011

California Burgers

I didn't have any ground meat, so I used Boca Soy Burgers. It lowered the calories a lot and tasted great. The original recipe calls for ground beef or ground turkey.

  • 1lb Extra Lean ground beef (I used Boca Soy Patties)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons reduced-fat sour cream
  • 3 teaspoons Worcestershire sauce
  • 2 ounces fat free feta cheese, crumbled
  • 4 hamburger buns
  • 2 small firm, ripe tomatoes, sliced
  • 4 leaves iceberg lettuce
  • 1 just-ripe avocado, thinly sliced
  • 1/2 medium red onion, thinly sliced (I omitted this)
  1. Mix the first 5 ingredients in a bowl and shape into 4 patties (I didn't do this, since I had the Boca Burgers)
  2. Grill the patties or use a forman grill, several minutes until desired "done-ness" is reached.
  3. Assemble burgers with the feta, tomatoes, lettuce, avocado, and onion (optional).

Makes 4 servings

Nutrition (w/ boca burger). Add 60 calories for extra lean ground beef)

Calories 223
Fat 4g
Sodium 728
Carbs 31g
Fiber 6g
Protein 19g

Tuesday, May 24, 2011

Caramel Peanut Butter Swirl Cheesecake (with PB2)


  • 1.5 cups Cinnamon Toast Crunch cereal
  • 1.5 tbsp margarine, melted


  • 3 8oz pkgs Fat Free Cream Cheese
  • 1/4 cup splenda
  • 1.5 tsp vanilla extrace
  • 2 egg beaters (1/2 cup)
Swirl topping:
  • 1/4 cup Smuckers sugar-free caramel ice cream topping
  • 5 TBSP Prepared PB2 (You can use Peanut Butter, but it will increase the calories a LOT)

Optional toppings:

  • Cool Whip FREE
  • Additional Caramel topping

  1. Preheat oven to 350
  2. Place cereal in food processor and process until a crumb mixture is form. Drizzle in butter and process until blended.
  3. Pat crust into the bottom of a spring form pan sprayed with cooking spray and cook for 7 minutes until beginning to crisp.
  4. Reduce oven temperature to 325.
  5. Thaw cream cheese in the microwave, if it's not already soft and room temperature. Place filling ingredients in a bowl and mix with an electric mixer until smooth. Pour over crust.
  6. Mix swirl ingredients together and pour over filling, swirling with a knife into patterns.
  7. Bake at 325 for 45-50 minutes until firm. Allow to cool and then trace a knife around the outside of the cheesecake before attempting to remove the spring form siding. Cool in the refrigerator.
  8. Top with additional toppings if desired.

Makes 6 servings.

Nutrition (w/o toppings)
Calories 220
Fat 3g
Sat Fat .5g
Cholesterol 18g
Sodium 930mg
Potassium 15mg
Carbs 26g
Fiber 1g
Sugars 7g
Protein 18.5g

I swear I took a picture of this, but I can't find it!! Arg.

Wednesday, May 11, 2011

Home Made Ice Cream

I got a new Cuisinart Soft Serve Ice Cream maker and I've been having some fun with it! Here are the recipes I've made (with my modifications). Here is the original recipe book. I will add flavors to this entry as I make them. I'll also try to take a picture of a recipe soon.

Simple Vanilla Ice Cream

(Low Fat/Sugar free)
I've made this with 1% milk and with Almond Breeze. It is creamier with 1%. Srprisingly, prepared, powdered skim milk works even better(and lowers the calories).

  • 1 cup 1% milk
  • 2 cups fat free half and half
  • 3/4 cup splenda
  • 1-2 tsp vanilla

1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

All recipes say they make 10 1/2 cup servings. I made two huge servings, since this was so low calorie/fat. My servings were about 2-2.25 cups each.

Nutrition (with 1% milk)
Calories 215
Fat 1
Cholesterol 5mg
Sodium 265
Potassium 200mg
Carbs 31g
Sugars 22g
Protein 12g

With Almond Breeze
Calories 180
Fat 1g
Sodium 290mg
Potassium 95mg
Carbs 25g
Fiber .5g
Sugars 16g
Protein 8.5g

Simple Chocolate Ice Cream

EXACT same as above, but add 1/4 cup cocoa to the mixture before placing in the ice cream maker. Adds 20 calories/serving if making 2 large servings.

Mint Ice cream

EXACT same as above, but add 1 tsp mint extract and 4-5 drops of green or pink food coloring if desired.

Chocolate Banana Ice Cream (or just banana)

Omit the cocoa for banana ice cream.

  • 2 medium bananas
  • 3/4 cup 1% milk
  • 1 tbsp lemon juice
  • 1 1/3 cups fat free half and half
  • 2/3 cup splenda
  • 1 tsp vanilla
  • 1/2 cup hershey's cocoa powder (if making chocolate)
  • yellow food coloring, if desired
  1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

I made it into 4 servings.

Calories 140
Fat 2
Cholesterol 2mg
Sodium 90mg
Potassium 275mg
Carbs 28g
Fiber 3g
Sugars 14g
Protein 7g

Root Beer Float Ice cream

  • 2 cans diet root beer, allowed to go slightly flat (Cream soda also works!)
  • 1/2 cup low fat sweetened condensed milk
  • 1/2 cup fat free half and half
  1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached. This will have more of a slushy consistency.

I made 3 servings

Calories 173
Cholesterol 7mg
Sodium 153mg
Potassium 82mg
Carbs 36g
Sugars 35g
Protein 5g

Strawberry Ice cream

  • 8 oz red ripe strawberries (or other summer berry)
  • 2/3 cup splenda
  • 1 1/3 cup fat free half and half
  • 2/3 cup 1% milk
  • ¼ tsp vanilla extract

1. Mix all ingredients together in a blender until smooth. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

I made 2 HUGE servings

Calories 185
Fat 1.5g
Cholesterol 3mg
Sodium 175mg
Potassium 384mg
Carbs 31g
Fiber 3.5g
Sugars 22g
Protein 9g

Cheesecake Ice cream

  • 2 8oz tubs Fat Free Philly Cream Cheese
  • 1 can fat free sweetened condensed milk
  • 1 cup fat free half and half
  • 1 tsp vanilla extract

1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

I made 6 servings

Calories 280
Cholesterol 20mg
Sodium 590mg
Carbs 49g
Sugars 45g
Protein 16g

Chocolate or Vanilla Frozen Yogurt

  • 1 1/3 cups 1% milk
  • 2/3 cup splenda
  • 2 ½ cups fat free vanilla yogurt
  • 1 tsp vanilla
  • (For chocolate) ¼ cup Hershey’s Cocoa powder

1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

I made 4 servings. You could EASILY eat a bigger serving.

Nutrition (chocolate)
Vanilla is 105 calories.
Calories 115
Fat 1.5
Cholesterol 5mg
Sodium 110mg
Potassium 190mg
Carbs 22g
Fiber 1g
Sugars 3.5g
Protein 8g

Peanut Butter Ice Cream (w/ Pb2)

This was good, but grainy in texture because of the powedered peanut butter. Next time I’ll use real peanut butter to see if we like it better.

  • 1 cup prepared pb2 (prepared with water as instructed)
  • 2/3 cup splenda
  • 1 cup 1% milk
  • 1 ½ cups fat free half and half
  • 1 tsp vanilla extract

1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

I made 3 servings. I’d divide it into smaller servings if using real peanut butter.

Nutrition (w/ pb2)
With peanut butter~570!

Calories 237
Fat 5g
Cholesterol 3mg
Sodium 395mg
Potassium 133mg
Carbs 30g
Fiber 5g
Sugars 15g
Protein 20g

Pina Colada Sherbert (One of my favs so far)

  • 1 20oz can crushed pineapple (or tidbits) in water, not drained
  • 2/3 cup splenda
  • 1 TBSP lime juice
  • 3/4 cup 1% milk
  • 1 cup Almond Breeze, Unsweetened Original (or coconut milk, but it will change nutrition)
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • 1 tsp coconut extract
  1. Mix all ingredients together in a blender until smooth. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

    Nutrition (2 big servings)
    Calories 217
    Fat 2.5g
    Sat Fat .5g
    Cholesterol 4mg
    Sodium 160mg
    Potassium 635mg
    Carbs 45g
    Fiber 3g
    Sugars 33g
    Protein 3.5g