Skinny Vanilla Iced Cappuccino

I absolutely love coffee. I can hardly function if I don't have my morning cup. I would love to enjoy my morning cup while relaxing, but the reality is that I usually grab it in a to-go cup and drink it on my way to work. The down-side to drinking it on the way to work is that summers are so hot in south Alabama, and hot coffee makes it almost impossible to cool off (even with my AC going full speed). 

Then I thought, "Why not make iced coffee?!?"  That way I could be caffeinated and cool off at the same time. This recipe is very versatile. I used vanilla flavoring in this batch, but you could play with flavors according to the season. I can't wait to try a pumpkin version when the pumpkin creamer comes out. Oh, and peppermint around Christmas time... get creative!


Skinny Vanilla Iced Cappuccino

Ingredients:
5 cups strongly brewed (or double brewed) coffee
14-ounce can fat-free sweetened condensed milk
2 cups fat-free half-and-half
3 teaspoons vanilla extract or flavoring

Directions:
Brew 1 pot of strongly (or double)-brewed coffee. Bring to room temperature.

Measure 5 cups of cooled coffee into a pitcher. You can use any leftover coffee to make coffee-ice cubes.

Add sweetened condensed milk, half-and-half, and vanilla to coffee in pitcher. Mix well and refrigerate at least 1 hour before serving.

Source: barely adapted from baby food scoops

Summer Squash and Chive Pancakes

I knew last week was going to be a busy one, so I pulled out my crockpot and planned to make the Santa Fe Chicken for us to eat for several days. I had a feeling that these savory little pancakes would pair perfectly with the chicken, and I was 100% correct. They are similar to fritters except they are not fried.

I made these pancakes on Sunday night, and stuck them in the fridge so my dinner work-load would be minimal on Monday.  They were a cinch to re-heat, and none of the flavor or texture was sacrificed. We ate on these for three nights, and the third night was just as flavorful as the first.


Summer Squash and Chive Pancakes

Ingredients:
3 yellow squash, cut into large cubes
1 egg
1 egg white
2/3 cup flour
1/2 teaspoon baking powder
1 clove garlic, crushed
1/3 cup Parmesan cheese
3 Tablespoons fresh chopped chives
1/2 teaspoon salt
Pinch of pepper
Olive oil spray

Directions:
Add squash to a medium pot and cover with water. Bring to a boil and cover; cook until soft. When soft, drain; add to food processor and pulse a few times until chopped (mine was almost pureed). Add 2 cups of squash to a medium bowl. Combine squash with remaining ingredients except olive oil spray and mix well.

Heat a large skilled on medium heat. When hot, spray with cooking spray and reduce heat to medium-low. Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden. Turn and cook the other side until golden. Set aside, and repeat with the remaining batter.
Makes 12 pancakes (serving size: 3 pancakes)

Nutritional Info (per serving): 154.3 calories; 3.9g fat; 9.1g protein; 20.9g carbs; 1.8g fiber; 2g sugar; 541.6mg sodium.  3 pts Weight Watchers old points or 4 pts Weight Watchers points+

Source: Gina's Skinny Recipes

Greek Pita Pizza

I'm always looking for ways to use up my extra vegetables, cheese, and other ingredients that I don't quite use up when cooking a meal. I came across this recipe for greek pizzas, and the best thing about them is that they are healthy and delicious. I was able to use up my extra vegetables, feta, and hummus to make a sensible lunch. The original recipe uses a round of pita bread for the crust, but I already had flatbread wraps available in my pantry. Use whatever you fancy; either way will be delicious.


Greek Pita Pizza

Ingredients:
1 whole-wheat or high-fiber pita or tortilla/flatbread
1/4 cup red pepper hummus
1/4 cup fat-free or reduced-fat feta cheese
1/4 cup sliced zucchini
2 slices red onion, chopped
1/4 cup sliced red pepper
slices of tomato (or a few cherry tomatoes, sliced)
Pinch of salt and pepper
Few olives, sliced
Optional toppings: Chicken breast (cut into slices), spinach, sliced green onions

Directions:
Preheat oven to 425-F. Spray a baking sheet with nonstick spray, (or cover with non-stick foil or parchment paper) and lay pita in center.

Spread hummus over the pita leaving a 1/2-inch border around the edge to make the "crust." Top pizza with toppings. Sprinkle with salt and pepper.

Place pizza in the oven and bake for 8-10 minutes, or until the cheese has melted and slightly browned.

Source: Dashing Dish

Mango-Coconut Sherbet

To say 'this summer has been hot' is a major understatement. I live on the gulf coast, and the humidity here takes the heat to another level. It literally takes my breath away. I can hardly breathe when I sit in my hot car before driving to work. I gave up on wearing my hair down; I just throw it up in a ponytail. Our power bill is out-the-wazoo. My hyper dog doesn't even like being outside for very long, and I don't blame him one bit! I'm thankful for the frequent afternoon rain showers that help cool things off, and I'm also thankful for ice cream!

This sherbet recipe has "summer" written all over it. The mango pairs with the coconut just as well as pineapple does. I should re-name this "Mango Colada Ice Cream." The toasted coconut sprinkled on top is like the cherry on top of an ice cream sundae. Don't skip it! It adds a crispy texture and brings out the flavor of coconut in the sherbet.

In order to toast the shredded coconut, you have a couple of options:
(1) Sprinkle it in an even layer on a baking sheet and bake on 350-F for about 5 minutes or until golden.
(2) Place it in a skillet and "toast," stirring frequently over medium heat for several minutes or until golden.


Mango-Coconut Sherbet
Ingredients:
2 cups cubed peeled ripe mango (about 2 large mango or 3 small/medium)
3/4 cup granulated sugar
1 Tablespoon fresh lime juice
1 (13.5-ounce) can light coconut milk
1/4 cup unsweetened flaked coconut, toasted

Directions:
Combine the cubed mango, sugar, lime juice, and coconut milk in a blender; process until mixture is smooth, scraping sides as necessary. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions to soft-serve consistency. Spoon sherbet into a freezer-save container; cover and freeze 2 hours or until firm. Sprinkle each serving with coconut.
Yield: 6 servings (serving size: about 2/3 cup sherbet and 2 teaspoons toasted coconut)

Nutritional Info (per serving): 171 calories; 4.1g fat; 11g protein; 35.5g carbs; 1g fiber; 0mg cholesterol; 0.4mg iron; 26mg sodium; 4mg calcium

Source: Cooking Light

Crockpot Salsa Chicken Tacos

My crockpot and I have become great friends over the past year. I kindof left her in the back of a cabinet for several years since I didn't really know what to do with her, but thankfully she forgave me. Some of my favorite meals have come from the crockpot, and nothing beats coming home to dinner ready to be served.

This particular recipe is perfect for tacos, lettuce wraps, baked potatoes, and even nachos. My package of chicken wasn't quite a pound, so mine came out a little creamier (but amazing, nonetheless). I also used salsa verde because I had some already opened in my fridge. I'll be excited to compare the recipe using the red salsa in the near future (although this one will be hard to beat). We ate on this for 3 nights and didn't even get tired of it. That says a lot!

Crockpot Salsa Chicken Tacos

Ingredients:
1 pound boneless, skinless chicken breasts
1 can cream of chicken soup (I used fat-free)
1 cup salsa (red or green)
1 package taco seasoning
3/4 cup light sour cream or fat-free plain greek yogurt
Flour tortillas
Toppings of your choice

Directions:
Mix soup, salsa and taco seasoning in the bottom of your crockpot. Sink chicken breasts into the mixture, covering completely. Cook on low for 5 to 6 hours.
Remove chicken, shred, and return to the crockpot. Add sour cream (or greek yogurt) and mix well. Heat until everything is warmed through.
Create tacos with your favorite toppings.

Source: adapted from My Finds Online

Avocado and Grilled Corn Salad

I'm always searching for a side dish to serve with tacos, and I'm so happy that I came across this recipe. The flavor of grilled corn is hard to beat, but I also understand that it can be a pain to make (especially if you're only firing up the grill for the corn). If you'd rather not grill your corn, you could boil it or use canned shoepeg corn. You won't get the amazing grilled flavor, but the salad will be good nonetheless.

I ate this on the side of my taco, but hubs put it right slab in the middle of his taco. He can make a rockin' taco, if you know what I mean. We ate this for the next couple of nights for leftovers, and it was just as amazing as day one.

Avocado and Grilled Corn Salad

Ingredients:
2 ears of corn, husk removed, brush with olive oil and grilled; remove corn with sharp knife
1 cup cherry tomatoes, sliced in half
1/2 small red onion, finely diced
1 small zucchini, diced
1/3 cup Feta, crumbled
1/4 cup cilantro, chopped
1 Avocado, diced and sprinkled with lime juice to prevent browning


Directions:
Add first 6 ingredients (corn through cilantro) to a large bowl and mix together. Add the avocado and gently mix into the salad. Be careful not to mush the avocado. Cover and store in the fridge until ready to serve.
Source: slightly adapted from Authentic Suburban Gourmet

Baked Parmesan Tomatoes

If you are searching for the perfect match for a grilled cheese sandwich, you should try these little suckers! They taste like little pizzas. You can get creative with the cheese and herbs to make it your own. I can't wait to try a slice fresh mozzarella topped with a basil leaf for a caprese or margarita pizza flavor.
I made one change to the recipe, which added a few more calories. The original recipe says to slice the tomato in half, and sprinkle the toppings on each half. I cut the tomato into 4 pieces and added the toppings to each piece. Of course, this added a bit more cheese to each serving, but I just felt like the 1/2-inch slices would be easier to cut/eat. The nutritional info at the bottom reflects the original recipe.

Baked Parmesan Tomatoes

Ingredients:
4 tomatoes, halved horizontally (I sliced each one into 4 slices)
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Directions:
Preheat oven to 450-degrees F.
Place tomatoes cut-side up on a baking sheet lined with aluminum foil. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Yield 4 servings

Nutritional Info (per serving): 91 calories; 6g fat; 4mg cholesterol; 6g carbs; 3g protein; 2g fiber; 355mg sodium; 363mg potassium

Source: Eating Well

Broccoli and Chicken Noodle Soup

I had some spaghetti noodles in my pantry that have been staring me in the face for quite some time. I haven't really been in the mood for spaghetti, but I really wanted to get rid of them. Thankfully I found a recipe for a hearty soup that satisfied both my man and myself. The soup is started by making an easy roux, which gives the soup a thick consistency. The broccoli was nice and crisp, which is just how I like it (no thank you to soggy broccoli).

I did make a few changes in order to save calories. The nutritional info below does NOT reflect my changes, so the calories and fat are actually less than noted. I used fat free half-and-half instead of the full fat version like the recipe states. I also used skim milk instead of the 1% noted in the recipe.

This soup is best served right away, but it also makes for great leftovers the next night. It will thicken up when stored in the fridge, but you can add some water or chicken broth to thin it out before reheating.

Broccoli and Chicken Noodle Soup


Ingredients:
Cooking spray
2 cups chopped onion
1 cup presliced mushrooms
1 garlic clove, minced
3 Tablespoons butter
1/4 cup all-purpose flour
4 cups 1% milk (I used skim)
1 (14-ounce) can fat-free, less-sodium chicken broth
4 ounces uncooked vermicelli or spaghetti, broken into 2-inch pieces
2 cups (8-ounces) shredded light Velveeta cheese
4 cups (1-inch) cubed chicken breast
3 cups (8-ounces) small broccoli florets
1 cup half-and-half (I used fat free)
1 teaspoon black pepper
3/4 teaspoon salt

Directions:
Heat a large pot over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; saute 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook about 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.
Yield: 10 (1 cup) servings

Nutritional Info (per serving): 317 calories; 12.3g fat (6.8g saturated; 2.9g monounsaturated; 0.9g polyunsaturated); 27.5g protein; 23.8g carbs; 1.9g fiber; 74mg cholesterol; 1.6mg iron; 723mg sodium; 179mg calcium

Source: Cooking Light, March 2009

Grilled Chicken Bruschetta

We've been enjoying our home grown tomatoes and basil over the past few weeks. One of my favorite summer time recipes is bruschetta on top of a piece of toasted french bread. I never would have thought to pair it with chicken, and I'm so glad I found this recipe. This is one of my favorite chicken recipes to date. It's like summer wrapped up in a meal. 


The bruschetta mixture is best when it has time to marinate. Make it the night before for the best flavor. Add the cheese while grilling the chicken the next night, and it makes for a very quick meal.


Grilled Chicken Bruschetta


Ingredients:
1/4 cup red onion, chopped
1 Tablespoon extra virgin olive oil
1 Tablespoon balsamic vinegar
Salt and pepper, to taste
3 medium vine ripe tomatoes, chopped
2 small cloves garlic, minced
2 Tablespoons fresh basil leaves, chopped
3 ounces part skim mozzarella, diced
4 (4-ounce) pieces of boneless, skinless chicken breasts

Directions:
In a medium bowl, combine the onion, olive oil, balsamic vinegar, salt and pepper. Set aside for a few minutes.

Add the tomatoes, garlic, and basil to the onion mixture. You can add additional salt and pepper, if desired. Set aside and let it sit at least 10 minutes or preferably overnight. Toss in the cheese when ready to serve.

Place chicken breasts between two pieces of plastic wrap and pound to about 1/2-inch thick. Season with salt and pepper and grill on your indoor or outdoor grill. Top chicken with bruschetta and serve.
Yield: 4 servings

Nutritional Info (per serving): 236.8 calories; 8.5g fat; 32.4g protein; 6.8g carbs; 1.3g fiber; 0.5g sugar; 182.9mg sodium (without the salt)

Source: Gina's Skinny Recipes

Slow Cooker Pulled Chicken

This is one of the best crockpot recipes I've tasted. BBQ is so versatile, and you can put it on just about anything. One of my favorite things to do is to put it on a baked potato with a little cheese and fat free sour cream. I don't even need butter.

This BBQ has a smoky flavor from the adobo sauce and a little punch of heat from the chiles. Aubrey said that he would have thought this was pulled pork if he wasn't the one to put the chicken in the crockpot. It makes a lot, so you can have leftovers for several nights or you can freeze it in several zipper top bags for later meals.

Slow Cooker Pulled Chicken

Ingredients:
1 (14-ounce) can tomato sauce
2 chipotle chiles in adobo, finely minced
1/4 cup cider vinegar
3 Tablespoons honey
1 Tablespoon paprika
2 Tablespoons tomato paste
2 Tablespoons Worcestershire sauce
3 teaspoons dry mustard
1 Tablespoon chili powder
1 teaspoon salt
3 pounds boneless, skinless chicken thighs and breasts, trimmed of fat
1 medium onion, chopped
3 cloves garlic, minced

Directions:
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion, and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5-6 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Serves 8-10

Source: Apple A Day; Originally from EatingWell.com

Neapolitan Pudding Pops

Popsicles are popping up all over the place (pun intended). Now you can make your own right at home, and the only supplies you need are Dixie cups and wooden sticks. I love the flavors and the colors of Neapolitan, so I chose to build my pudding pops around that. I am extremely pleased at the way these turned out, and eating them makes me feel like a kid again.

If you have children, this would be an easy recipe for them to help you with in the kitchen. Not to mention, they would have a blast eating their creation. Any pudding flavor would work, so get creative. I created my own strawberry-cheesecake pudding by mixing strawberry Nesquick with a cheesecake flavored pudding mix.

Neapolitan Pudding Pops

Ingredients:
1/4 cup strawberry Nesquick powder
1 (1-oz) box cheesecake flavored instant pudding (sugar free - fat free)
1 (1-oz) box vanilla instant pudding (sugar free - fat free)
1 (1-oz) box chocolate instant pudding (sugar free - fat free)

6 cups skim milk, divided

Supplies:
20 (3 oz) paper dixie cups
20 wooden sticks


Directions:
For the strawberry-cheesecake pudding, stir the Nesquick into 2 cups of milk until combined. Now make the pudding according to the directions on the box.
For the vanilla and chocolate pudding, make according to the directions on the box.
Place the pudding in the fridge for 5 minutes.
Set the cups onto a sheet pan. Put a heaping tablespoon of strawberry-cheesecake pudding into each of the cups. Place the pan in the freezer for about 2 hours or until the pudding is slightly frozen.

Next, put a heaping tablespoon of vanilla in the cup and then a heaping tablespoon of chocolate on top of the vanilla. Smooth out the chocolate pudding. Now put a wooden stick into the center of the pudding and stop when you feel the slightly frozen strawberry (you don't want the stick to go all the way to the bottom of the cup).

Place the pan back into the freezer for 8 hours (or overnight). Tear off the paper cup and enjoy!

**Note: If your wooden stick won't stand up straight, you can put a small square of aluminum foil on top of the cup and poke the stick through the center. The foil should keep the stick standing straight.

Nutritional Info (per 1 pop): 50 calories

Laughing Cow Breakfast Burrito

I've finally found a breakfast recipe that keeps me satisfied until lunch and doesn't take much time at all to make. It's packed with fiber and protein, and one burrito is only 175 calories. I have a small (9-inch) non-stick skillet, which makes clean-up a breeze. In the time it takes me to eat a bowl of cereal, I can make this burrito and clean the pan. I've eaten this for breakfast every day for the past week, and I can tell a big difference in my morning energy level.

Laughing Cow Breakfast Burrito


Ingredients:
1 wedge Laughing Cow cheese (plain or flavored)
1 small whole wheat tortilla (I use Mission brand carb balance)
1/2 cup Egg Beaters
4 drops hot sauce
Salt and pepper, to taste
Fresh chives (optional)

Directions:
Spray a non-stick skillet with cooking spray. Cook the egg beaters, scrambling them as you go. Turn heat off and add hot sauce, stirring well. Spread the Laughing Cow cheese on the tortilla and microwave for 20 seconds. Add egg to the wrap and sprinkle with fresh chives.
Makes 1 serving

Nutritional Info: 175 calories; 3.5g fat; 17g protein; 8g fiber

Source: adapted from The Laughing Cow

Beef Stroganoff ... the lighter version

I've made ground beef stroganoff several times, but this is the first time I made it the "real" way. Well, the real-lighter way. This is a WW recipe that I found on Pinterest (my other addiction... I seriously think I need to go to Pinterest-anonymous).

I like to have a bed of egg noodles underneath the stroganoff because that's what I grew up with, but lots of people put it on a bed of rice. Either way would be delicious. I'll definitely be making this again. The beef was so tender, and all of the flavors came together nicely. My man even went back for seconds. I think fresh thyme works really well with beef, so I threw a little bit on top to enhance the flavors.

WW Beef Stroganoff

Ingredients:
3 ounces wide egg noodles
10 ounces lean boneless beef loin, cut into 1/2" strips
2 medium onions, thinly sliced
2 cups sliced mushrooms
1 tablespoon + 1 teaspoon reduced-calorie tub margarine
1 tablespoon + 1 teaspoon all-purpose flour
1 cup low-sodium beef broth
1 teaspoon prepared mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup light sour cream
fresh thyme, to garnish

Directions:
In large pot of boiling water, cook noodles 5-6 minutes, until tender; drain, discarding liquid. Set aside; keep warm.

In medium nonstick skillet, cook beef over medium-high heat, stirring frequently,
3 minutes, until no longer pink. Remove beef from skillet. Wipe skillet clean; set beef aside.
Spray same skillet with nonstick cooking spray; heat. Add onions; cook over medium-high heat, stirring frequently, 7 minutes, until golden brown. Add mushrooms; cook, stirring frequently, 6 minutes, until lightly browned. Remove vegetables from skillet. Wipe skillet clean; set vegetables aside.

In same skillet, melt margarine; sprinkle with flour. Cook over medium-high heat, stirring constantly, until bubbling. Continuing to stir, gradually add broth,
mustard, paprika, salt and pepper; cook, stirring constantly, 4 minutes, until mixture is thickened. Stir in sour cream.
Return cooked beef, onions and mushrooms to skillet; stir to coat. Cook, stirring frequently, until mixture is heated through.
Divide warm noodles evenly among 4 plates; top each portion of noodles with one-fourth of the beef mixture. Serve garnished with fresh thyme.

Makes 4 servingsServing size (3/4 cup beef mixture; 1/2 cup noodles)

Nutritional Info (per serving): 258 Calories, 9 g Total Fat, 3 g Saturated Fat, 68 mg Cholesterol, 393 mg Sodium, 24 g Total Carbohydrate, 2 g Dietary Fiber, 22 g Protein
WW: 7 points (point plus)

Source: Weight Watchers

Sausage-Stuffed Peppers

One of the reasons I love making stuffed peppers is because I don't have to worry about making a side item to go with them. They are a meal in themselves. Bell peppers serve as the "bowl" and can be stuffed with almost anything. I like to stuff them with a meat mixture, but I've never tried sausage. I was pleasantly surprised at how the flavors came together. I used a honey chicken sausage because that's the only healthy sausage my grocery store carried. I also added a pinch of crushed red pepper to the sausage to add a little heat to the sweetness.

This recipe calls for marinara sauce to be added before baking, but I forgot to add it. They were good nonetheless, and I saved a few calories that way.

Sausage-Stuffed Peppers


Ingredients:
Non-stick cooking spray
1 small onion, minced
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 Tablespoons ketchup
3 garlic cloves, minced or pressed
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Parmesan cheese
1/4 cup dried plain bread crumbs
1 pound ground turkey sausage
4 bell peppers
1 1/2 cups marinara sauce, plus more for serving


Directions:
Brown the sausage.

Preheat oven to 400-degrees. Generously spray an 8x8 baking dish with cooking spray.
Mix together the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl. Stir in 1/3 cup cheese and the bread crumbs then mix in the browned turkey.

Cut the tops off the peppers and use a spoon to scrape out the ribs and seeds. Stuff the peppers with the turkey mixture and place upright in the baking dish. Spoon the marinara sauce over the stuffed vegetables.

Bake uncovered until the vegetables are tender and beginning to brown, about 50 minutes. Remove from the oven and sprinkle with additional cheese. Return to the oven for 5 minutes.
To serve, let peppers rest three minutes, then transfer to a platter and serve with additional sauce.

Source: Apple A Day

Beef and Mushroom Sloppy Joes

I actually have lots of recipes to share on my blog. I've been MIA for a few weeks since our old computer crashed. Thankfully I was able to get my pictures off before it took it's last breath, but it's always a pain to have to load programs and such onto a new computer.

I made these sloppy joes tonight, and we devoured them. I really think that adding the chopped mushrooms is a genious way to "bulk" things up. I admit that I was skeptical during the cooking process. I was thinking that there were too many mushrooms and that they were going to alter the flavor. Boy, was I wrong! I couldn't even tell there were mushrooms in there. I'm definitely going to use this trick next time I make taco salad.


Beef and Mushroom Sloppy Joes
Ingredients:
1 Tablespoon olive oil
12 ounces ground sirloin
2 (8-ounce) packages pre-sliced cremini mushrooms (I used Baby Bella)
1 small onion, chopped
3 garlic cloves, minced
1/2 cup tomato paste
1 Tablespoon minced fresh oregano
2 Tablespoons red wine vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoon molasses
1/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon hot sauce
4 (2-ounce) Kaiser rolls or hamburger buns, toasted

Directions:
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.

While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.

Yield: 4 servings (serving size 1 sandwich)

Nutritional Info (per serving): 439 calories; 14.7g fat; 27.3g protein; 49.2g carbs; 4g fiber; 55mg cholesterol; 6.1mg iron; 160mg calcium

Source: Cooking Light June 2011

Grape Salad

This salad may sound and look a bit awkward if you've never heard of it before. I turned my nose up to it when I first learned of it from my mom. However, when I tasted it for the first time, I was smitten. If you think about it, it's not all that weird. We make dips for fruit, so why not go ahead and mix the fruit and the dip together. Sometimes I wonder why I don't think of genius ideas such as this.

Even my man loves this salad (although he may not admit it to you). He says it's a "girl food," but that doesn't stop him from eating it. :)  

I like to sprinkle a little brown sugar on top of the salad, but that part is optional.
I also used greek yogurt instead of sour cream. Greek yogurt can be substituted for sour cream in most all recipes, and it has lots of protein in it. Those of you who know me well know that I absolutely cannot live without my greek yogurt... Chobani brand in particular. There IS a difference in the greek yogurt brands, and I've found that Chobani is my favorite.

Grape Salad

 Ingredients:
4 cups red grapes (or any other color and/or combination)
1 cup fat free Greek yogurt (I recommend the Chobani brand)
1/2 cup Splenda
1 teaspoon vanilla
8-ounces fat free cream cheese
1 cup chopped pecans
Brown sugar (optional)

Directions:
Wash and dry grapes and set aside.
Mix the next 4 ingredients (through cream cheese) in a large bowl until combined. Stir in the grapes and pecans until all grapes are covered with creamy mixture. Sprinkle brown sugar on top before serving, if desired.

Source: Meg Brooke (my mom)

Tennessee Taco Soup

I feel a little strange making soup in April since the weather has been so warm, but I had all of these ingredients on hand and decided to give it a go. This recipe is very similar to the original taco soup that I'm used since it has the taco and ranch seasoning. However, this recipe uses white beans and pinto beans instead of the kidney and black beans that I'm used to. I also used ground turkey instead of ground beef. I try to substitute ground beef with ground turkey whenever I can to lower the calories. Since ground turkey can be pricey, I try to buy several packages when it's on sale and freeze it.

The end result was a delicious taco in the form of soup. I took it to Aubrey's family since his cousin was home visiting from college, and they devoured it. His grandmother even requested a second bowl.
Tennessee Taco Soup

Ingredients:
1 can white beans
1 can pinto beans
1 can corn
1 can diced tomatoes
1 can Rotel
1 package Ranch seasoning
1 package Taco seasoning
1-2 pounds ground beef or turkey
2-3 cups water

Directions:
Brown the meat. Mix all ingredients in a large pot, and simmer for about 30 minutes.
If you prefer cooking in the crock pot, cook on high for 3-4 hours or on low for about 6-7 hours.

Source: Allison Musso (Shades Mtn. Baptist Church cookbook)

Baked Southwestern Egg Rolls

I've made these egg rolls several times, and I'm just now getting them onto my blog to share with my readers. These make a great-tasting and nutritious snack and/or appetizer.
The first time I made these was for my sister's lingerie shower last year. It was a "hot and spicy" themed shower, and we had lots of southwestern hors d'oeuvres for the guests to munch on. These egg rolls were quite a hit. I have to admit that I forgot to put the cheese in the mixture the first time I made these, but there are so many flavors in it that I didn't even miss it.  I would definitely add cheese if making these for a party because it helps to hold everything together in the inside. However, I leave out the cheese when making these for my household snacks so I can save calories.


Baked Southwestern Egg Rolls

Ingredients:
2 cups frozen corn, thawed
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend (optional)
1 (4-ounce) can diced green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 package egg roll wrappers (about 24 total)

Directions:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you. Place 1/4 cup of the filling in the center of the egg roll. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425-degrees. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa or soy dipping sauce.

Source: Annie's Eats

My notes***  I found that these freeze well after they are baked. I just wrapped them up in some plastic wrap once they cooled and then put them in a zip top plastic bag.
To re-heat, place the frozen egg roll(s) onto a baking sheet sprayed with cooking spray and bake for about 20 minutes at 425-degrees. If the egg rolls start to get too brown, cover with aluminum foil.

Onion-Smothered Italian Burgers

There are thousands of different ways to make a burger stand out, if you know what I mean. I love a plain hamburger, but sometimes I just want it to have a little bit of "umph." This burger is definitely packed with flavor, and the onions are absolutely amazing. I'll probably use this recipe for onions in the future. These were also just as good (if not better) re-heated the next night.

Onion-Smothered Italian Burgers
Ingredients:
1 teaspoon olive oil
2 cups thinly sliced Vidalia or other sweet onion
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon balsamic vinegar
3 Tablespoons preshredded fresh Parmesan cheese
2 Tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1 pound ground beef, extra lean
Cooking spray
4 (1 1/2 ounce) hamburger buns

Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add onion, sugar, salt, and pepper to pan. Cook 6 minutes or until lightly browned, stirring occasionally. Add vinegar to the pan; cook 30 seconds, stirring constantly.

Combine cheese and next 5 ingredients (through beef) in a medium bowl; shape meat mixture into 4 (3-inch) patties. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan. Cook 5 minutes on each side or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each patty with 1/4 cup onion mixture and top half of each bun.
Yields 4 burgers (4 servings)

Nutritional info (per serving): 330 calories; 8.9g fat; 4mg iron; 65mg cholesterol; 142mg calcium; 33.7g carbs; 541mg sodium; 28.9g protein; 2.9g fiber

Source: Cooking Light, August 2008

Low Fat Baked Onion Rings

I'm a sucker for fried foods. I love the crunch I get when taking a bite. Why do fried foods have to taste so good but be so bad for you?
Well, thank heavens for Panko bread crumbs and corn flakes! Now I can have my crunch and eat it, too (and my hips don't have to regret anything).
These onion rings have so much flavor, and they are so easy to make... Not to mention that one serving is only about 75 calories. You can't beat that! I'll definitely be making these again

                                     


Low Fat Baked Onion Rings

Ingredients:
1 medium onion, sliced into 1/4-inch rings
2 1/4 cups low fat buttermilk
1/2 cup Panko bread crumbs
1/4 cup Italian seasoned whole wheat bread crumbs
1/4 cup crushed corn flake crumbs
Salt, to taste
Olive oil baking spray

Directions:
Place slices of onion in a shallow dish. Pour the buttermilk over the top and let them soak for about 1-2 hours, refrigerated.
Preheat oven to 450-degrees. Line 2 baking sheets with parchment paper or foil.
Combine Panko, bread crumbs, and corn flakes in a large dish, season with salt.
Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with olive oil baking spray.
Bake for 12 minutes or until golden brown. Serve immediately.
Yields 2 servings

Nurtritional Info (per serving): 74.7 calories; 0.6g fat; 14.7g carbs; 1.6g fiber; 1.7g sugar; 2.9g protein

Source: Gina's Skinny Recipes