Yummy Weight Watcher Recipes / Baked Ziti 7 points per serving. Foooood! / Spinach Stuffed Mushrooms. Yummy! / B, L, T, A & E (Bacon, Lettuce, Tomato, Avocado, and Egg Sandwich) stop it. you're turning me on. Foodies / pizza but w/ no grains. Zucchini boats with Roma tomatoes and basil. Yummy / Garlic Mushroom Bruschetta. Delish / 50 cheap healthy meals! Side dishes / Garlicky Roasted Broccoli.
Yum...Treats / cranberry-citrus sorbet. MY LOVE... FOOD :) / Grilled banana smores...yummy. Crock Pot Santa Fe Chicken. Delish / Santa Fe Chicken Salad Wraps - black beans, corn, avocado - yum!! Recipes / A truly simple Naan recipe. SO excited to try this. Good Eats / Hot Spinach and Artichoke Dip. Recipes / Weight Watchers Corn, Bacon and Potato Chowder- Perfect for a cold day. Food / Mediterranean Spinach Quiche. Recipes / Breakfast casserole in the crock pot cooks overnight...while you sleep...Christmas morning!!!!
Corn Fritters. I have really been enjoying the fresh local corn. I have mostly been eating it off the cob with salt and butter, which is great, but now I was looking for something different. I recalled seeing Michael Smith on Chef at Home on the Food Network making these corn fritters that looked pretty good. Since corn was not in season at the time I had bookmarked the recipe to try later. His recipe had cheese and there was maple butter, but I was thinking more Mexican. I dropped the cheese and maple butter and added some cumin, cilantro and lime and then topped them with some salsa. Ingredients:2 cups of corn1/4 cup cornmeal1/4 cup flour1 teaspoon cumin1 egg1 green onion (chopped)1 handful cilantro (chopped)1 tablespoon lime juicesalt and pepper to taste2 tablespoons oil Directions:1.
Similar Recipes:Thai Style Corn Fritters with Sweet Chilli SauceZucchini FrittersGreek Zucchini Fritters with TzatzikiKimchi Jun (Kimchi Pancake)Okonomiyaki (Japanese Pancake) SUNDAY BAKER: The (Rich dont like it but I do) Brownie. Making a healthy brownie is pretty much attempting the impossible. Some may even say if it's healthy it's not a brownie. But I don't agree with that. Part of finding that balance of healthy foods and still enjoying food, for me, is making treats that taste good but have some nutritional benefit. I have a real problem eating anything that is just pure junk these days. So I experimented with brownies the other day and came up with these. The next day after making them, however, they tasted much better. This brownie contains NO butter or oil, NO flour, and very little sugar.
I know it's not going to taste just like the typical fudge and sugar-filled brownie. But it definitely fullfilled my need for that brownie texture and chocolate taste and when you don't eat a lot of that kind of thing, you appreciate that. So, for now this is my go-to healthier version of a brownie. Healthified Brownies 1/2 c. quick cooking oats 1/3 c. toasted wheat germ 3 T. dark amber agave nectar 2 T. brown sugar 1. 2. 3.
Maple Glazed Carrots. I don't know about you but I'm a side dish kinda gal. I think that is what I love most about buffets and potlucks - all the side dish choices! I get positively giddy. I think I could fill an entire plate up with sides and be as happy as a clam. One of my favorites are these carrots. I remember the first time I made these glazed carrots. (A special note to my Uncle Marvin, we need more maple syrup please!) Side note: My Grandma's side of the family owns a maple syrup "sugar shack" up in Wisconsin where they produce some of the best maple syrup. Ingredients: 3 Tbsp. 3 Tbsp.Brown Sugar, packed (Light or Dark) 1 Tbsp.Maple Syrup 1 pound Baby Carrots (or whole carrots chopped into chunks) Directions: In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.
Add the carrots and toss to coat. Simmer for 15 to 20 minutes or until the carrots are tender and glazed. Now dig in! Enjoy! Spinach Rice Gratin Recipe. I opened my sister's freezer the other day and was greeted by stacks of individually portioned, vacuum sealed lasagnas. My sister is seventeen months pregnant right now - kidding, but that's how she feels. She told me they've been stock-piling easy, meals they can simply reheat or pop in the oven once the baby arrives. This got me thinking about healthy, baked, single-pan recipes. I threw this together the other night using a bunch of things I had on hand - brown rice, spinach, black olives, crumbled tofu, a bit of cheese, pine nuts, and a few eggs.
It's the kind of thing you could prep in advance and pop in the oven anytime it's convenient. In short, I tossed all the ingredients together in a big bowl, turned them out into a baking dish, and after a thirty minute stint in the oven sat down to a hearty plate of baked rice flecked with spinach. Come to think of it - you could bake portions of the rice mixture in individual ramekins - that might be cute. Preheat oven to 400F degrees. Baked Penne with Roasted Vegetables. This pasta dish was my last supper. I went out with a bang, three types of cheeses and somewhere around 3 pounds of vegetables. (What a way to go.) And what I mean to say is that this was my last supper before the moratorium on exercise was put into action by my orthopedist. He wants me to not move for two months.
Seeing as how I haven’t taken off more than two days in a row for the past four years…I don’t even know how to begin to do that. I am a mover by nature. But somehow, I have to try. Here’s the other thing. I absolutely up and down refuse to gain weight in the next eight weeks. Those extra pounds may come knocking at my door and I will politely but firmly say “No, thank you.” You see, after my last stress fracture I was sad and so I spent the nine months after I was injured eating anything and everything to make myself feel better. Want to dare me to not only not gain weight but to perhaps even lose weight during this next eight weeks? Huddle up, team. Will there be sacrifices? Recipe for Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. (Todays pick for A Month of Daily Phase One Recipes is these delicious Roasted Green Beans with Mushrooms, Balsamic, and Parmesan.
You might think of green beans as a summertime vegetable, but I first made these in January 2009, and since then this has become the most-pinned recipe from my blog on Pinterest. Apparently a lot of people like green beans! And these beans are so delicious, you won't even think about Phase One while you're eating them.) Back in the days when most of my exposure to green beans meant the ones that came from a can, I wasn't too much of a green bean fan. Then Costco started carrying these lovely thin French beans, and I fell in love with green beans. They're expensive compared to most vegetables, so this is definitely something to make for a special dinner at my house, although the day I roasted the beans for this recipe I ate a big plate of green beans for lunch! Cut mushrooms into slices that are about 1/2 inch thick. To seal the bag and keep the rest fresh.
Lightened-Up Cheesy Pastitsio. Yes you read that correctly. Leave it to Cooking Light to give me a cheesy pasta dish that I can indulge in enjoy to a minimum. I wouldn’t suggest making this every single night to lose weight, but it’s definitely AMAZING and a great substitute for heavier pasta dishes. Plus it’s super eeeeasy. Hell to the yeah. I chose to use beef since the BF refused ground turkey {stubborn}, but that would be a perfect healthier alternative! OR you could just forget counting calories and use a spicy sausage like Jimmy Dean and give this whole dish a big kick in the pants. Yeah I chose to walk the safer route and used lean beef. Lightened-Up Cheesy Pastitsio Ingredients 1 box uncooked penne (I use Dreamfields) Cooking spray 1 lb. 93% lean ground beef 1/2 Tbsp olive oil 1 medium onion 5 garlic cloves, minced 3/4 tsp. salt 2 cups fat-free milk 1 (14.5 oz) can diced tomatoes, drained 6 oz fat-free cream cheese 3/4 cup (3 oz) shredded fat-free mozzarella cheese 2 Tbsp chopped fresh parsley Instructions.
Healthy Dinners.