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


Nutrition

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

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

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)

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