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Afternoon Snack: Dip Strawberries in Yogurt & Freeze, and You Get This Amazing Snack: Vitamin G: Health & Fitness

Afternoon Snack: Dip Strawberries in Yogurt & Freeze, and You Get This Amazing Snack: Vitamin G: Health & Fitness
Thursday, 9/15/2011 at 2:02PM by Sarah Jio Health and fitness writer. Lover of running, Nespresso, Lululemon, and all things French. I love frozen fruit, and I adore yogurt. Don't these look so good (idea found here)? P.S. More Ways to Get Glamour: Chat with celebs, VIP fashion stars, beauty pros and more on our Facebook page! Photo: Via We Heart It

Recipes Under 400 • Egg and Spinach Quiche Cups 10  ounces frozen... Baked Apple Chips I am totally guilty of snooping in other peoples carts at the grocery store. I want to know what other people are getting. What if I'm missing out on something! Saturday (after my super muddy FUN mud run and 5 showers later) we went to the grocery store and the lady in line ahead of us had a bag of baked apple chips in her cart. YUMMMers. I thought these would probably not be that complicated to make myself...I also figured they would taste better warm and fresh out of the oven. What you will need:2 applesCinnamonDirections:Remove apple core. * UPDATE: Check on them at the hour mark and every 30 minutes after that. These were SO good!! Minimally Invasive » Yep, More Chicken Hi, it’s me, your favorite disappearing blogger! I’ve been tied up with work and taking care of the doggies while Gil‘s away this week, but I didn’t want to let too much time pass before posting about this heavenly dish – skillet rosemary chicken. I still haven’t quite figured out what makes it so wonderful because there’s nothing out of the ordinary about it. I mean, combining chicken with lemon, potatoes, garlic & rosemary… ROSEMARY! But really, there’s just something about it that knocked my socks off. It’s probably the copious chicken fat the potatoes and mushrooms roast in, now that I think about it. recipe after the jump Skillet Rosemary Chicken lightly adapted from Food Network If I plan ahead next time, I’ll probably marinate the chicken for a couple of hours before continuing with the recipe. Preheat the oven to 450. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife.

Clean Eating Zucchini Chips | The Joy of Clean Eating Both of my kids are fruit lovers. Getting them to eat their veggies can be a struggle. So I wasn’t holding out much hope when I gave them some “superhero and princess chips” that would give them special powers! They ate them all up! The hardest part was sharing – not them, ME! ~Sarah Ingredients: 1/4 cup Homemade Breadcrumbs1/4 cup grated Parmesan cheese (optional)1/8 tsp black pepperheaping 1/2 cup whole wheat flour1 cup cold milk (I used oat milk)1 tsp apple cider vinegar2 1/2 cups sliced zucchini (about 2 small zucchinis cut about 1/4 inch thick) Preparation: Preheat oven to 425 degrees. Nutritional Info: Makes 2 servings. Nutrients per serving: Calories: 224.5, Cal. from Fat: 33.5, Total Fat: 3.5g, Sat. Notes: These chips are best eaten right out of the oven.

Fruit Salsa with Baked Cinnamon Chips There are so many things I love about Disney World. The highlight for me is always at night on Main Street watching the fireworks and eating Apple Pie Caramel apples. We bought not ONE but TWO of them, at $8.95 a pop, just to make sure they tasted like the ones I make…and they do. Here’s a refreshing fruit salsa that is perfect for BBQs, baby showers…you name it. I brought this to my friend’s baby shower and the hostess of the shower had made the exact same thing. I opted to only put 1 Tablespoon of white sugar and leave out the brown sugar since my fruit was pretty sweet already. Fruit Salsa with Baked Cinnamon Chips Ingredients Cinnamon sugar: 1 cup white sugar 2 Tablespoons cinnamon Instructions In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Notes

Crock-Pot Baked Apples | Skinny Chef This was an old stand-by in our family home on icy Pittsburgh winter nights when cold weather kept us indoors. This fruit based dessert has the same flavors as apple pie without the guilt of a fattening crust, clocking in at around 200 calories a piece! It’s easily one of the most popular recipes on, and many folks had similar things to say like Kari: “My oh my this is so easy! “They love cooking with me. Like the crockpot baked apples recipe on this page? Makes 6 baked apples Ingredients 1/4 cup brown sugar 1/4 cup walnuts, chopped 2 tablespoons trans-fat free margarine or butter 1 teaspoon cinnamon 6 Gala or Macintosh apples, cored 1/2 cup apple juice or apple cider 2 tablespoons orange liquor (optional) Instructions In a large bowl, mix brown sugar, walnuts, margarine or butter, and cinnamon. Nutritional Stats Per Serving (1 apple): 214 calories, 1 g protein, 34g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 2g fiber, 50 mg sodium. Weight Watchers® Points Plus: 5

Recipe for Roasted Cabbage with Lemon (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites. This Roasted Cabbage with Lemon was first posted in March 2010, and I've made it many, many times since then.) My friend Robin lives about 45 minutes away from Salt Lake, so sometimes when she has an early morning meeting she stays at my house. Last Friday was one of those nights, and since Robin loves cabbage I knew it would be a perfect time to test this recipe. Robin and I loved this roasted cabbage so much I made it again the very next day to take photos for the blog. Start preheating oven, then cut one head of cabbage into 8 wedges, cutting through the core. Carefully trim the strip of core on the edge of each cabbage wedge and lay cabbage wedges on a baking sheet so they aren't crowded. Whisk together the olive oil and lemon juice. Roast cabbage 15 minutes, or until the side touching the pan is nicely browned, then turn each piece carefully. Instructions: Printer Friendly Recipe

The Tidy Nest: Freezer Smoothies We have been enjoying smoothies for breakfast this summer. Smoothies are a quick way to eat a healthy breakfast using fresh ingredients. We still have a lot of blueberries in our freezer from our trip to the blueberry patch and quite a few strawberries from various summer sales. To make these smoothies go together even faster, I divide the fruit and yogurt into serving size baggies and store them in the freezer. The fruit is already washed and chopped and I freeze the yogurt in ice cube trays to divide it into the appropriate serving size. For a smoothie that serves two, I use about 1 1/2 cups fruit and 3-4 yogurt cubes (approx. one tablespoon each). I throw all of the packets into a large freezer bag to prevent freezer burn. Freezer smoothies make breakfast quick and easy! I'm linking to these great sites...

Zesty Lime Shrimp and Avocado Salad Zesty lime juice and cilantro are the key ingredients to creating this light and refreshing salad, no heavy mayonnaise to weigh it down. Made with the freshest ingredients; jumbo shrimp, avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil. This will be a huge hit at your Cinco de Mayo fiesta or summer bash! Serve this as is for an appetizer, or over lettuce o tostadas for a lunch or light meal. Shrimp is low in fat and calories, but tends to be naturally high in sodium so if you are on a restricted sodium diet, you may want to limit your shrimp intake. Zesty Lime Shrimp and Avocado SaladGina's Weight Watcher Recipes Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 ptCalories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6Sodium without salt: 260.8 mg In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Makes 3 1/2 cups.

Summer Tomatoes, Corn, Crab and Avocado Salad A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer. This is perfect to bring to a potluck, or you can halve the recipe for less servings. Fresh crab is always best but if that's not available near you, canned lump crab would do. For the corn, you can roast the corn on the grill, or if you are lucky enough to live near a Trader Joe's, they sell roasted frozen corn which is such a convenience. 12 oz lump crab meat1 pint grape tomatoes, cut in half1 hass avocado, diced2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild)1 1/2 cups roasted corn kernels 1/3 cup chopped red onion 2 limes, juice of (or more to taste)1 tsp olive oil2 tbsp chopped cilantrosalt and fresh pepper to tasteDirections: