1 1/4 cup almond flour
1 1/4 cup almond flour
1.5 pounds pork loin filet, cooked
1 tablespoon of olive oil
2 tablespoons taco seasoning mix
1 tablespoon cumin
1 teaspoon of pepper
1/2 cup water
1 onion, sliced thin
1 jalapeno, seeds removed and sliced thin
1 lime, juiced
1/2 cup cilantro, chopped
1 tomato, diced
1 avocado, sliced in strips
12 corn tortillas
1. In crockpot, place pork loin and cook on low for 6 hours. Shred when cooked.
2. Heat a olive oil in a large nonstick skillet. Add pork, taco seasoning, cumin, pepper, 1/2 cup water, onion and jalapeño to pan; sauté 8 minutes or until tender.
3. While pork is cooking, heat oven to 400 degrees. Place corn tortillas on cooking stone or baking sheet and cook 5 minutes. Turn over and cook 5 minutes more.
3. Stir in cilantro and lime juice; cook pork until warm.
4. Serve tacos by topping corn tortilla with pork mixture chopped tomato, sliced avocado and some chopped cilantro. Enjoy!
The Skinny: Serves 6 (2 tacos each) for 384 calories
No one is eating this cereal, so I decided to try to use it to make some muffins for breakfast. It’s a great way to add fiber to any muffin recipe without overpowering the muffins. I played around with a recipe I found online and came up with these muffins for breakfast. The muffins are sweetened with ripe bananas and Splenda, so not only do these muffins have extra fiber but are also sugar free! And for those of you counting calories, they are only 130 calories each! They were fast to make and the family LOVED them!
1 cup bran cereal
3/4 cup skim milk
3 tablespoons vegetable oil
1 teaspoon of orange zest
2 medium mashed ripe bananas (I used really brown ones I had in my freezer.)
1/2 cup granulated Splenda
1 1/4 cups flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup dried cranberries
1. Heat oven to 400°F. Place muffin liners in a 12-cup muffin pan and spray muffin liners with some spray vegetable oil if you have it. (I use silicone ones that I wouldn’t trade for the world!)
2. In medium bowl combine egg, milk, oil, and orange zest with whisk. Add in very ripe soft bananas.
3. Stir in cereal and let stand a few minutes.
4. Stir in Splenda.
4. In a sifter, add flour, baking powder, cinnamon, nutmeg, and salt. Sift into egg mixture.
5. Once combined, it will still be lumpy, stir in cranberries.
6. Divide batter evenly among muffin cups.
7. Bake 20 to 25 minutes or until light golden brown.
The Skinny: Serves 12 @ 130 calories
Here is the nutrition breakdown:
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My husband I were craving brownies the other night, but the problem is that when I make brownies we end up eating the whole pan. Now this may not sound like that bad of an idea (in fact, some people would say it sounds delicious!) but did you know that the average brownie mix baked is 3400 calories per pan! That’s an extra 3400 calories a week or almost a pound. (3500 calories = 1 pound)
4 Tablespoons Flour
2 Tablespoons Sugar
2 Tablespoons Cocoa powder
2 Tablespoons Water
Who doesn’t like to wake up on a Sunday morning to some nice, hot, yummy pancakes? My friend Kami (who is a personal trainer) told me that her daughter loves blender oatmeal pancakes that she makes and I thought it would be a good morning to try to make something similar myself.
What makes blender pancakes so easy is you can pour the batter right from the blender into the skillet, with little or no mess. (Granted my pancakes still don’t look uniform at all!) I ended up making up this recipe after looking online at a few blender pancake recipes. We are trying to eat healthy and low-calorie, so I doctored up this recipe to keep the calories lower and packed it full of whole grains. At 347 calories per serving, it’s not the lowest calorie recipe but better than the normal pancake. Also, it serves 4 people and makes quite a healthy amount of pancakes for each person. Hope you enjoy, I know we did!1-2 tablespoons of vegetable oil
1 1/4 cups skim milk
1 1/4 cups whole wheat flour
1/2 cup old fashioned oats
3/4 cup egg substitute
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup dried cranberries
1. Pour about 1/2 tablespoon of oil into large skillet and begin heating it.
2. In a blender, combine the milk and whole wheat flour. Blend until smooth. (Scrape the sides of blender if needed.)
3. Add the oats, egg substitute, cinnamon, nutmeg, baking powder, brown sugar, and salt. Blend together until smooth.
4. Stir in the cranberries.
5. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned. Repeat process till all are cooked (using up the oil if needed.)
6. You can eat the pancakes with syrup, butter, or a dusting of powder sugar. I found because there is so much brown sugar in the recipe it was sweet enough to eat plain and I just added a few sprays of spray butter to the pancake.
The Skinny: Serves 4 @ 347 each serving
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It’s now is week 3 of counting our calories and it amazes me how easy it can be to take normal high calorie foods and replace them with a low calorie option. I made chili last night for dinner and I was craving some good ol’ fashion cornbread muffins to go along with it. Normal cornbread muffins usually call for a half of stick of butter, lots of sugar, and maybe some honey. Though all of those items I love to death, they sure pack on the calories! One normal sized cornbread muffin can be almost 250 calories!! (Don’t beleive me check out this highly rated recipe for Cornbread Muffins I.) That being said, I decided to redo my recipe and try to make a good and healthy alternative.
1 cup canned (no salt added) cream-style corn
1. Preheat oven to 375 degrees.
2. Mix all ingredients in a bowl and stir. (I only used 1 packet of sweetener, it’s up to you.)
6. Enjoy one, two, or three! (As THREE are the same calories as ONE normal recipe one!)
The Skinny: Serves 12 @ 71 calories each
Here is total nutrition information courtesy of CalorieCount.com
(I don’t know if I have said this, but I LOVE their recipe analyzer!)
First, assemble the ingredients:
1 cup fat-free, less-sodium chicken broth
1/2 cup dry sherry
4 ounces of sliced Portobello Mushrooms
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon butter
1 cup (1-inch) sliced asparagus
1 cup fresh or frozen petite green peas, thawed
1/4 cup whipping cream
To start, place each chicken breast in a plastic bag and pound down to 1/4-inch thickness using a meat mallet or rolling pin (or if you are like me and have neither, a rubber mallet.)In a bowl mix flour, salt, and pepper.Lightly cover chicken in flour mixture.In a very large sauce pan, melt butter.When butter is melted, brown the chicken on both sides.While the chicken is browning, cut up all your veggies andpour yourself a glass of sherry and sip it while cooking the rest of the meal. Once chicken is browned, remove from pan and set on a plate and cover with foil to keep warm.Since you have the sherry bottle in hand, use it to deglaze cooking pan.Pour chicken broth into the pan with the sherry.Add your veggies to the sherry and chicken broth in the pan. Cook until liquid is reduced to 1/4 cup (about 5 minutes).When the sherry liquid had reduced down, pour in your heavy cream and stir.Add you chicken and cook till sauce thickens and chicken is cooked through. It takes about 5-8 minutes.Once the chicken is cooked, plate it up and serve it to your hungry family.Enjoy!
The Skinny: Serves 4 @ 352 calories
I like to try to cook vegetarian a couple times a week and I made this pizza the other day. It’s a great twist on the normal pizza and was super delicious!
First, assemble your ingredients:
8 ounces of small potatoes
3 teaspoon olive oil
1 medium red onion
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons cornmeal
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup crumbled goat cheese
2 teaspoons of minced garlic
2 sprigs of fresh thyme leaves
I chose to buy the indigo blue potatoes in a steamer bag. I think the added a nice color to the pizza and they were super easy to cook.
Preheat your oven to 450 degrees and start cooking your potatoes. If you purchased potatoes in a steamer bag, follow the package directions for cooking in the microwave. If you have just regular potatoes, boil potatoes in a saucepan for about 10 minutes, just until cooked but not mushy.
While potatoes are cooking, cut your onion into 1/4 inch strips. Also strip your thyme sprigs of all their leaves.
Also while waiting on potatoes, mix the olive oil and garlic in a bowl.
Heat a skillet on the stove with a little olive oil and saute your onion strips just till they are a little soft.
Potatoes should be cooked by now, so let them cool slightly so you can slice them into 1/4-inch slices.
Spread cornmeal on your baking sheet and roll out your canned pizza dough onto the sheet. (Depending on how cold you dough is, you might need to roll it out on the countertop to make it roll out to a nice sized pizza. Cold canned dough is easier to work with.)
Cover the pizza dough in the olive oil and garlic mixture. (Pretend it’s your sauce.)
Sprinkle mozzarella over dough and arrange potatoes and onion over mozzarella.
Top evenly with goat cheese and thyme. Bake in lower third of oven at 450° for 20 minutes or until browned. (Just a tip if you like crusty pizza, check pizza after 10 minutes and see if you can slide it off the pan to cook directly on the rack. I really crisps up the center.)
When browned, pull out of the oven and slice it up! Serve with some other finger foods…get creative! I chose to serve it with some fresh green beans and orange slices.
It makes for less dishes and it’s just an easy and fun pizza night.
The Skinny: Serves 6 @ 309 calories
Yesterday I was in quite the rush. We had the repair guy out at our house, the bug guy spraying, I was moving things in and trying to feed my little guy at the same time. My grand plan for dinner was Chicken Piccata with Lemon, Capers and Artichoke Hearts but due to my crazy schedule, I just didn’t have time to pound out the chicken. So searching on the internet for a baked chicken and artichoke recipe, I came upon a version of this one. I know it’s summer and the thought of running the oven usually makes me cringe, but all I can say is that I am in love with this recipe and it was totally worth heating up the house with the oven! This was such a great recipe and it for sure will be a regular meal. It’s just too easy not to make again! I know the pic doesn’t make it look the most appetizing, but trust me it was DELICIOUS!
Baked Artichoke Chicken
1 (14 ounce) can water-packed artichoke hearts, cut
3/4 cup grated Parmesan cheese
3/4 cup light mayonnaise
2 garlic cloves, diced (I used the pre-diced garlic in a jar and used about a tablespoon)
4 boneless skinless chicken breasts
1. Heat oven to 375 degrees.
2. Spray a 9×13 inch pan with cooking spray.
3. Place chicken in pan and sprinkle with pepper (I didn’t use salt because chicken already usually has enough salt)
4. Mix artichoke hearts, cheese, garlic, and mayo together in a separate dish.
5. Pour mixture over chicken and spread to cover.
6. Bake for 35 minutes.
Serve with a nice salad on the side and some crusty bread!
The Skinny: Serves 4 @ 302 calories
After eating out and not working out, my husband and I have been feeling very lazy and unhealthy lately. In my search for a healthy recipe (and vegetarian) last night, I came across this one from Cooking Light. Can we say “Yum!”. The flavors of the feta cheese, spices, and couscous went great together. I used the multi-colored couscous to add some more color and served it with multi-grain toasted pita on the side.
1 tablespoon olive oil
1 cup fresh or frozen shelled edamame (soybeans)
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
2 1/4 cups water, divided
1/4 cup chopped fresh basil
1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
3/4 teaspoon salt
1 cup uncooked couscous
2 cups coarsely chopped green onions
1 cup crumbled feta cheese
Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.
The Skinny: Serves 5 @ 454 calories. (Really I thought it served enough for 6-7 though)