Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

My Weight Loss Journey

I don't know why but I seem to be more successful at dieting when I start in the fall.  For 3 months I have been  the same weight.  This is both good and bad.  Good because I haven't gained weight and bad because I haven't lost weight.

This week starts another round of dieting and paying extra attention to what I eat.  I know that I will never be able to eat like I used to and I don't want to.  The thought of fried foods is nauseating, and sweets are too sweet.  These are positive signs that your eating habits are changing for the good.  


I have a beautiful dirt road to walk on,  but passing vehicles in  rural  areas make me very nervous, so I haven't been walking like I used to (and I haven't been losing like I used to).  Yesterday I decided to  walk a circle around my yard.  I timed myself for 30 minutes.  My pet babies always walk with me and sure enough they walked in circles with me.  They love running in and out of the woods as we walk.  It's amazing how motivated they keep me.

I've lost 43 pounds but it is time to move forward and get the rest of the weight off.  I just found a site with great recipes for weight loss.   They have a huge  section on salads, which I eat alot.  Their site is I Don't go to the Gym. I don't go to the gym either but I do believe in exercise and good eating. They have some very good tips to include movement in your day.

Owl Fruit Tray

My niece Krista has loved owls as long as I can remember.  I wanted to do something owl related for her wedding shower so this is what my son and I came up with.
 I owe him most of the credit because I wanted to leave the top on the pineapple and he talked me out of it.  He had a point when he said owls don't have all that going on, they just have two ears.  So he made ears with strawberries.
 I wanted to cut the watermelon into heart shapes but we couldn't find a small heart shaped cookie cutter anywhere. We ended up cutting the strawberries into hearts.
I found it works better to stick the toothpicks into the pineapple first instead of of sticking the fruit.  When you get the owl to his destination, you can easily add the fruit for the face. (I made the mistake of putting all the pieces in the same bag and the strawberries  bled on the lime).
I wouldn't take anything for Krista's reaction this this dish.  Her sweet smile made it worth every minute.

How to Make Lemon Cake Mix Taste Like It Came From The Bakery

Boxed cake mixes are easy to make but they leave something to be desired when it comes to taste.  I found a way to make cake mix taste like it came from the bakery.  Here's my secret:

  • Put Cake Mix in a mixing bowl.
  • Add 1 more egg than the recipe calls for(2 for more richness).
  • Use melted butter instead of oil.
  • Use milk instead of water.
  • Mix well and bake by directions.
  Best Icing Ever
  1. 1 packet Jello pudding ( I used lemon flavored for this cake).
  2. Use 1/2 milk the recipe calls for (whisk until it thickens).
  3.  Fold in one 8 oz container of cool whip.
You can make the icing with vanilla jello or play around with different flavors. It has way less sugar than the canned frosting and it is delicious. 
 I served this cake for my nephew and his family and it was definitely a hit.  

Healthy Crock Pot Recipes

        Crock Pot Chicken Stew
Ingredients:

1 1/2 lbs. raw boneless skinless chicken breasts, halved
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
One 15-oz. can black beans, drained and rinsed
One 14.5-oz. can diced tomatoes, drained
One 7-oz. can diced green chiles, drained
1 cup frozen sweet corn kernels
1 cup chopped onion
1 cup chopped bell pepper
1 tsp. chopped garlic
1/8 tsp. cayenne pepper
4 cups reduced-sodium chicken broth
1/2 cup light sour cream
1/2 cup shredded reduced-fat Mexican-blend cheese
1/2 cup chopped cilantro
Optional seasonings: salt and black pepper

Directions:
Season chicken with cumin, chili powder, garlic powder, and onion powder.

Place chicken in a crock pot. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked.

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well.

Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy!

MAKES 8 SERVINGS
 1/8th of recipe (about 1 1/4 cups): 234 calories, 4g fat, 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein -- PointsPlus® value 5* 
Source:  Hungry Girl 
 



  Healthy Crock Pot Cheeseburger Mac
Ingredients  
5 oz. (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-oz. serving
  • 10 oz. raw lean ground turkey
  • 2 tbsp. ketchup
  • 1/2 cup finely chopped onion (about 1/2 medium onion)
  • 24 oz. (about 6 cups) frozen cauliflower and low-fat cheese sauce (like the kind by Green Giant)
  • 3 wedges The Laughing Cow Light Creamy Swiss cheese
  • 2 scallions, thinly sliced
  • Optional: salt and black pepper
Directions
In a large pot, prepare pasta very al dente, cooking for about half of the time indicated on the package. Drain well and set aside.

In a bowl, combine turkey, ketchup, and onion. Mix well. Add frozen cauliflower and cheese sauce and gently mix. Transfer mixture to a crock pot. (A 4-qt. crock pot is best!)
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.
Add cheese wedges and scallions, and stir until evenly distributed.
If you like, season to taste with salt and pepper. Dig in!
 PER SERVING (1/8th of recipe, about 1 cup): 179 calories, 5.75g fat, 512mg sodium, 19g carbs, 2g fiber, 3.5g sugars, 12.5g protein -- PointsPlus® value 5*


Source:  Hungry Girl 


Slow Cooker Lemon Chicken
Ingredients

    12 boneless, skinless chicken thighs
    Kosher or sea salt to taste
    ¾ teaspoon pepper, divided
    2 tablespoons olive oil, divided
    1 lemon, sliced
    1 cup chicken broth (fat free, low sodium)
    2 tablespoons freshly squeezed lemon juice
    ¼ cup flour, optional corn starch
    ½ teaspoon ground cumin
    ¾ cup pitted green olives

Directions

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.

Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Transfer to slow cooker, and add lemon slices.

Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.

Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours.


Source: Crock Pot Lemon Chicken


           Healthy Slow Cooker Lasagna
Ingredients

    1 pound lean ground turkey, or lean ground beef
    1 large onion, diced
    3 cloves garlic, minced
    2 (25 ounce) jars pasta sauce, no sugar added
    2 cups low-fat cottage cheese
    8 ounces shredded (part skim) mozzarella cheese
    1 teaspoon Italian seasoning
    Pinch of salt
    12 whole wheat lasagna noodles, (break in half before adding to slow cooker)
    1/2 cup freshly grated Parmesan cheese
    Fresh basil, for garnish

Directions

Add the turkey and onion to a large skillet and cook over medium heat until the turkey has lost its pink color. Add the garlic and cook for one additional minute. Drain any fat from the cooked turkey. Add 1 1/2 jars pasta sauce and stir to combine.

Combine the cottage cheese, mozzarella, Italian seasoning, and salt.

Add a 1/2 cup meat sauce to the bottom of the slow cooker. Next, add a layer of lasagna noodles and spread 1/4 cheese mixture over noodles. Repeat the layers until these ingredients are gone.

Cover and cook in slow cooker on low-heat until noodles are al dente and cheese is bubbly, approximately 4-6 hours. Remove the lid and add the parmesan to the top. Turn off the slow cooker and allow the casserole to sit for 15 minutes before cutting. If desired, serve garnished with the fresh basil and additional parmesan.
  Yields: 8 servings | Serving Size: 1 slice | Calories: 403 | Previous Points: 8 | Points Plus:  10 | Total Fat: 14 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 78 | Sodium: 1015 mg | Carbohydrates: 33 g | Dietary Fiber: 7 g | Sugars: 8 g | Protein: 38 g |
 

Healthy Baked Pizza Rolls

I love pizza rolls but it's not worth the calories to indulge in them.  I made some today that are less fat, less calories, and are baked instead of fried. I found these very satisfying and filling.  There are only 4 ingredients and they are super easy to make.
  1. Egg Roll Wrappers
  2. Turkey Pepperoni
  3. Spinach and Cheese Pasta Sauce
  4. Mozzarella Cheese



 Turn the wrapper as shown  and put the sauce in the center.   I cut a pepperoni  in half and place on the sauce.  Next put the mozzarella on top and roll like an envelope style. Use a little water when folding  to make the wrappers stick together. The wrappers will usually have instructions  on how to fold your wrappers.
Line a cookie sheet with parchment paper for the rolls. Spray with Pam and bake at 400 degrees until golden brown.
My rolls said bake for 10 minutes but mine took a good bit longer.  

Turn them half way through.  For more even browning, start with the point side up first.  Serve with pizza dipping sauce or low fat sour cream.  Yum.

Weight Watchers Free Tools and Dessert Recipes




I stopped eating sugar eight months ago, but that doesn't mean I can't look.  Here are some luscious desserts that I would make if I did eat desserts.
Oh my gosh, my favorite dessert ever....cheese cake.  These are portion control sized weight watchers mini cheese cakes.
Calories 117 | Fat 4.23g | Carbohydrate 15.88g | Fiber 0.3g | Protein 3.6g
Servings: 12

Points Plus: 3

  • 3/4 cup(s) graham cracker crumbs
  • 2 Tbsp light butter, melted
  • 2/3 cup(s) low fat cream cheese
  • 6 Tbsp fat-free cream cheese
  • 3 Tbsp fresh lemon juice
  • 2 large egg white(s)
  • 1 1/2 tsp vanilla extract
  • 1/2 cup(s) sugar
  • 3/4 cup(s) light fruit pie filling, cherry
Instructions
Place 12 cupcake liners in a cupcake pan. Preheat oven to 375°F.
In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use.
In a medium bowl, using an electric mixer, beat both types of cream cheese until fluffy. Add lemon juice, egg whites, vanilla extract and sugar; beat until Smooth. Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool.
Top each cheesecake with 1 tablespoon cherry pie filling. Yields 1 cheesecake per serving.

Source: Recipe Diary


 2 FREE WEIGHT WATCHERS TOOLS

Point Tracker
Calculates how many points you can eat to lose weight

 Weight Watchers Point Plus Calculator
Weight Watcher points of everyday foods


I love Key lime Pie and this one doesn't look anything like a low calorie dessert.

Weight Watchers Key Lime Pie Recipe

  • 1 reduced fat graham cracker crust
  • 1 (1/16 ounce) package sugar-free lime gelatin
  • 1/4 cup boiling water
  • 1 (8 ounce) container fat-free whipped topping
  • 2 (6 ounce) key lime pie yogurt 


  1. In a large bowl, dissolve gelatin in boiling water. 
  2. Stir in yogurt with wire whisk.
  3. Fold in whipped topping with wooden spoon.
  4. Spread in crust. 
  5. Refrigerate for at least 2 hours.


Nutritional Facts for Weight Watchers Key Lime Pie
Serving Size: 1 

Servings Per Recipe: 8

Amount Per Serving
Calories 73.8
Calories from Fat 57 
Total Fat 6.3 g
Saturated Fat 3.9 g
Cholesterol 21.7 mg Sodium 37.5 mg 
Total Carbohydrate 3.6 g
Dietary Fiber 0.0 g
Sugars 2.2 g
Protein 0.9 g
  

The following items or measurements are not included:

  • reduced fat graham cracker crust
  • key lime pie yogurt   
I don't know why the crust and yogurt were not added but use the info on the package to adjust the calories.  This was just too good not to share.
Source:  Food.com

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Veggie Bar Recipe and Tutorial

I tried these veggie bars at a wedding a few months back.  I was surprised how delicious they were and I was on a mission to find the recipe.  The lady who made them said I could have the recipe but I was unable to to get with her.  I found this recipe and it is just like hers.  Here is the recipe:


Ingredients:

Chop all veggies small
  • 1 tube crescent rolls
  • 1 cup chopped cauliflower
  • 1 cup chopped broccoli
  • 1 cup shredded carrots
  • 1 cup chopped tomatoes
  • 1/2 block cream cheese
  • 1/2 cup mayo
  • 1/2 pack dry ranch dressing mix



Open the crescent rolls and make 2 large flat pieces.  Pinch the seams together or your bars will fall to pieces when you eat them.



  Next Mix the cream cheese, mayo, and ranch dressing in a bowl.  Spread this on top of the cooled bread.
  Add the chopped vegetables on top of the cream cheese, pressing them down as you add.  End with the cheese. 
I promise you these will not stay around long.  Everyone loves them.


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Easy Healthy Desserts Recipes for Weight Loss

                    Blueberry Fluff
 

  • 3/4 cup cottage cheese ( I used 2%)
  • 1/2 cup frozen blueberries
  • 2 tsp stevia
  • 1/2 tsp vanilla

Place all ingredients in a blender and blend till smooth.
Garnish with a little Reddi Whip and a couple of blueberries. Enjoy! 



                        Chia Pudding
  • 2 cup unsweetened almond/coconut milk beverage (used Almond Breeze)
  • 1/2 cup fresh blueberries, blackberries or raspberries
  • 1/2 cup chia seeds
  • 2 Tbsp stevia (or sugar/honey to taste)
  • 1 tsp vanilla

Directions:

Mix everything in a mason jar. Shake well and place in the fridge. Shake again after half an hour. Refrigerate overnight or at least 6 hours. Garnish with berries before serving.


Peanut Butter Chocolate Chunk Pudding
  • 1/2 cup greek yogurt
  • 2 Tbsp peanut butter
  • 1 1/2 Tbsp stevia or to taste
  • 1/2 tsp vanilla
  • 2 Tbsp sugar free dark chocolate

Mix first 4 ingredients well. Stir in dark chocolate. Enjoy!!

  Stick it in the freezer for a little while to make ice cream!!!


Source: Skinny Fiber Plus
                  Fruit and Yogurt

  1/2 cup plain Greek Yogurt, fat-free
    2 teaspoons freshly squeezed lemon juice
    1 tablespoon honey
    2 pears, cored, peeled, and cut into 1/2-inch cubes
    1 cup sliced strawberries
    2 apples, cored, and cut into 1/2-inch cubes
    1 cup seedless grapes, sliced in half lengthwise
    1/4 cups raisins
    1/4 cup diced celery


 Directions

In a small bowl, combine yogurt, lemon juice and honey. Cover yogurt mixture and refrigerate while preparing fruit. Best to eat 1-2 hours of preparing.

 Source: Skinny Ms Fruit and Yogurt

Serving size: 2 tablespoons | Calories: 40 | Previous Points: 1 | Points Plus: 1 | Total Fat: 3 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 6 mg | Carbohydrates: 2 gm | Dietary fiber: 0 gm | Sugars: 1 gm | Protein: 2 gm

Ingredients
  •     ½ cup Greek yogurt, fat free, plain
  •     ¼ cup natural peanut butter, crunchy recommended
Directions
Combine all the ingredients in a small bowl, refrigerate until ready to eat.
Serve with your favorite fruit or veggie
 
Source: Skinny Ms Fruit and Yogurt
 Yields: 10 servings| Serving size: 2 strawberries| Calories: 139 | Total Fat: 10 g | Saturated Fats: 6 g | Previous Points: 3 | Points Plus: 4 | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 8 g | Carbohydrates: 14 g | Dietary fiber: 2 g | Sugars: 10 g | Protein: 2 g     Chocolate Covered Strawberries
Ingredients
  •     20 (1 pound) whole strawberries with
         leaves, rinsed, patted dry 
  •     1 cup dark chocolate chips
  •     1 tablespoon coconut oil
Directions

Add 1/2 cup water to bottom double boiler and bring to a simmer over medium heat. Add chocolate chips and coconut oil to the top boiler and stir until smooth and completely melted. Remove chocolate from heat and set aside.

Line a 15’x10’x1" cookie sheet with parchment paper. While holding strawberries by the leaves, dip into the chocolate, until all but the last 1/2", near the leaf, is covered. Lift and allow the excess chocolate to drip off. Set strawberries on parchment paper until all strawberries are covered.

For an extra special treat, immediately after excess chocolate drips from each strawberry, roll in dried coconut shreds or minced almonds.
The chocolate should set in about 30 minutes.
Chocolate Peanut Butter Protein Balls
 
Ingredients
  • 32g (1 scoop) Chocolate Whey Protein Powder
  • 1/2 tsp Dark Cocoa Powder (unsweetened)
  • 32g (2 tbs) Natural Peanut Butter (no sugar/salt/oil added)
  • 42g (2 tbs) Honey (or maple syrup/agave)
Instructions
  1. Put the protein powder and cocoa powder in a bowl and mix.
  2. Add the peanut butter and sweetener of choice and stir until moist and crumbly. Using your hands, form the mixture into one large ball and then divide that by how many servings you want. Eat immediately or refrigerate for later.
Notes
This recipe is: no bake, high protein, gluten free!


Healthy Recipes For Weight Loss


Silky Mango Smoothie


  • 1/4 cup mango cubes
  • 1/4 cup avocado
  • 1/2 cup of orange juice
  • 1 tbsp freshly squeezed lime juice
Combine all ingredients in a blender and process until smooth.

Get More Delicious Detox Smoothies

I am so excited about this recipe.  I have a freezer full of blueberries and I am always looking for cool recipes.


I plan to use  plain greek yogurt and stir in a little Stevia before coating the berries.

Ranch Chicken


4  (4 oz.)skinless, boneless chicken breasts
1/2 cup fat free sour cream
1 cup cornflakes, crushed
1 packet of dry Ranch Dressing mix

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-fat cooking spray.

In a large Ziploc bag, put the crushed cornflakes and Ranch Dressing mix.  Set aside.  Salt and pepper the chicken to taste.  Coat both sides of each chicken breast with sour cream. One by one, put coated chicken in the bag of seasoned cornflakes and gently shake until well coated.  Put chicken in the baking dish and lightly spray some cooking spray on top of the coated chicken.  Bake at 350 degrees for 1 hour.

Source: Nana's Recipe Box  

 Orange Chicken and Vegetable Stir-Fry

Servings: 4-6
Ingredients:

Sauce:

  • 2 tablespoons soy sauce
  • 1/2 cup orange juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon orange zest
  • 2 large cloves garlic
  • 1 tablespoon oyster sauce
  • optional sweetener like sugar, honey, agave, etc.
  • 1 teaspoon minced ginger

Stir-fry:

  • salt and pepper
  • 3 tablespoons corn starch
  • 1 pound chicken tender cut into cubes
  • olive oil
  • 1/2 cup medium yellow onion, chopped
  • 4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.

Directions:

  1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.
  2. Taste the sauce and add your choice of sweetener to your liking.
  3. Blend again for a few more seconds.
  4. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.
  5. Rinse the skillet clean.
  6. Season the chicken with salt and pepper.
  7. Add the corn starch and massage the chicken with your hands.
  8. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.
  9. Transfer the vegetables to a plate lined with a paper towel.
  10. Wipe down the skillet until dry.
  11. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.
  12. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.
  13. Add the remaining vegetables and stir-fry them together for 2 minutes.
  14. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.
  15. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.
  16. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

Cauliflower and Broccoli in Creamy gravy. Gobi Broccoli Makhani. 
Allergy Information: Free of Dairy, egg, corn, soy, gluten, grain. Can be made nut-free

Serves 2-4
Ingredients:
1/2 head of cauliflower
1.5-2 cups broccoli florets
1/2 Recipe Makhani Gravy(step by step recipe)
1/2 cup peas
salt to taste

Method:
Bring a large pot of water to a boil.
Add a teaspoon of salt. Chop the cauliflower and Broccoli into small/medium florets.
Add cauliflower to the pot and blanch for 3-4 minutes. Remove cauliflower and add broccoli and blanch for 5-6 minutes. 
Prepare the gravy till the step where the onion, tomatoes, coconut milk and cashew mixture is blended into a smooth puree. 
In a large pan, add the blended gravy, blanched cauliflower, broccoli and peas. 
Mix well and cook on low heat for 10-15 minutes.
Taste and adjust salt and spice. Top with cilantro and serve with hot Naan flat bread or Quinoa or rice. 
Source: 15 More Organic Recipes

Banana Nut Bread with Nut Topping

I made this banana nut bread for my sweet husband.  He is my taste tester and he takes his job very seriously.  I had 3 banana nut bread recipes and I picked what I liked from each of them.  Then I added the brown sugar nut topping.  It is a easy banana nut bread recipe. 

 Ingredients:
  • 1 Stick of softened butter
  • 3/4 cups of granulated sugar
  • 2 eggs
  • 3 large bananas mashed
  • 2 cups of Jiffy Baking Mix
  • 1/4 cups chopped pecans
Topping
  • 1/4 cup chopped pecans
  • 2 T. brown sugar


Cream butter, granulated sugar
Add the eggs and bananas and mix well
Add the Jiffy mix and continue mixing
Fold in the nuts
Put in a loaf pan prepared with cooking spray
Top with the nuts & brown sugar (mix together)
Bake 350 degrees for 50 to 60 minutes


This is a moist  and delicious banana nut bread that won't stick around long.


 

Healthy Chicken Stir Fry Recipe

This Healthy Chicken Stir Fry Recipe is full of healthy vegetables and is delicious.  


Here is how I make mine:
  • 2 chicken breast cut into bite size pieces
  • 2 cups frozen veggies (large cuts)
  • 1 large onion (slice and cut slices cut in half)
  • 2 T olive oil
  • 1 small bag baby spinach leaves (or frozen)
  • *dry italian dressing as a seasoning
  • salt and pepper to taste
Saute onions and set aside in a dish
Cook Spinach until wilted, add to dish with onions
Cook vegetables but don't over cook (you may need a little more oil)
add to dish with onions and spinach.
Add Italian seasoning, salt and pepper to chicken and cook until done.

I cook my vegetables like this so I can control the texture of them.  I have never liked liked throwing everything together in a pan and cooking.  I like my veggies to have a little crunch to them.

 You can also replace chicken with shrimp to make a delicious Shrimp stir fry.
 * I use Italian dressing in packets as a seasoning for alot of dishes.  I empty the packet in a labeled container so it is always handy.
 

Smoothie Recipes

                              Sparkling Strawberry Lime Smoothie
  • 1 cup       Frozen strawberries (unsweetened)
  • Splash     Of lime juice
  • 1/2 cup     Low fat cottage cheese
  • 1 tbs        Sweetener of choice
  • 8-10        Ice cubes (may use less/more for desired          consistency)
  • 1/2-3/4 c Lime flavored sparkling water (or diet 7 up)
 
 Optional    2 tbs Cool Whip to make creamier, Lime or strawberry to garnish, Pinch of guar or xanthan gum to thicken, 1-2 Scoops vanilla or plain protein powder
  • 1 Or vanilla yogurt, however,  try cottage cheese,it balances the sweet/salty flavors and it tastes great. It is also high in protein.
  • 2 Or to taste - use less if using diet soda that is already sweetened

Place the strawberries, lime juice, cottage cheese (or yogurt), and sweetener in blender. Note: If using Cool Whip add it to the blender during this step!

  •  Add the ice, followed by the sparkling water (or diet soda). Blend until smooth.
  •  Pour into a large glass, garnish with whip cream or a wedge of lime.

  Nutrition Breakdown                                         

1 Serving
130 Calories Per Serving
1 g Fat
24 g Carbohydrate
5 g Fiber
13 g Sugar
15 g Protein
2 WWP+*
*Weight Watchers Points per serving

  Source: Dashing Dish

Peanut Butter & Banana Smoothie

 

 Ingredients

  • 10 ounces  skim milk or plain soy milk
  • 1 tablespoon  natural peanut butter
  • 1 medium banana

Directions

Make it:
1. In a blender, combine all ingredients and mix until smooth. Use 6 ice cubes for a thicker consistency.
 Nutrition facts: 303 calories, 9g fat, 45g carbohydrate, 4g fiber, 16g protein
source: Fitness Magazine
 

Homemade Banana Pudding Recipe


I've used this simple banana pudding recipe for years and no one can believe it is a sugar free dessert. I use store brand products and the taste is as good as the brand name products.
 I have never liked the old fashioned banana pudding that you cook. Here  is how I make this diabetic friendly dessert:

Ingredients for Easy Banana Pudding:
  • Box Vanilla Wafers (you won't need the whole box)
  • 2 Boxes Sugar Free Instant Vanilla Pudding
  • 4 or 5 Ripe Bananas
  • 8 ounces Cool Whip (light)
  • 3 Cups 2% Milk
Instructions:

  1. Line the bottom of a dish with vanilla wafers
  2. Cut thin Slices of Banana on top of the crackers
  3. Mix 2 boxes of pudding mix with 3 cups of milk (Use a whisk to blend)
  4. Add Cool Whip and blend
  5. Pour half of the pudding on top of wafers and bananas
  6.  Repeat the layers
  7. Crush a vanilla wafer or 2 and decorate the top with crumbs  
 I always let the pudding stay in the fridge overnight.  I know it's hard on the family, but the flavor is so much better the next day.
  I get requests for this banana pudding all the time.  People that don't  do sugar free anything don't have a clue they are eating Sugar Free Banana Pudding.

Valentine Cake Recipe with Surprise Hearts Inside

What a beautiful Valentine's Cake!  Can you image the reaction when you cut this loaf cake on Valentine's Day? You are greeted by two pink hearts hiding in the center of the cake.This simple cake recipe uses 2 boxes of pound cake mix.You can get the Valentine Cake recipe for this heart cake at Very Culinary.  She has a tutorial with pictures which makes it easy to follow. Love this Idea!!

Amazing 4 Ingredient Blonde Brownie Recipe



These 4 ingredients can make a pan of brownies that are Guaranteed Man Pleasers. I sent a container with my husband on a hunting trip this winter and he said all of his hunting buddies wanted the recipe.  They are simple and fast but no one has to know.  Here is the recipe:  

                                      Amazing Blonde Brownies

 
  •  2 Cups Bisquick or Jiffy Baking Mix
  •  2 Cups Brown Sugar
  •  4 Eggs
  •  4 Cups Chopped Nuts
                                        
                                                                
Put the Baking Mix, brown sugar, and eggs in a mixing bowl and beat with an electric mixer (about 2 or 3 minutes).  Stir in the chopped nuts.

 Pour in a 9x12 baking pan that has been sprayed with Pam.  Bake at 350 degrees for 30 minutes and here are the brownies.  I cooked mine 5 minutes too long.  They should be golden brown, but I honestly don't think anyone noticed.