Dip. Suero de leche + Hierbas A creamy low-fat ranch dressing made with buttermilk and fresh herbs. Perfect to serve with end-of-summer garden vegetables! There is nothing better than homemade dressing, store bought dressing just doesn't do it for me. Serve this over your favorite garden salad or dip your favorite veggies in it. I slightly modified this recipe from my friend Susan's blog Farmgirl Fare. Low-fat Buttermilk Ranch Dressing Gina's Weight Watcher RecipesServings: 13 • Size: 1/4 cup • Old Points: 1 pts • Points+: 1 ptsCalories: 52.3 • Fat: 2.0 g • Carbs: 5.5 g • Fiber: 0.0 g • Protein: 3.4 g • Sugar: 3.7 gSodium: 288.8 mg Ingredients: 3/4 cup fat free sour cream 3/4 cup fat free Greek yogurt1/3 cup Hellman's light mayonnaise1 tsp garlic powder1 tsp onion powder1 tbsp chopped fresh chives1 tbsp chopped fresh parsley1 tsp saltfreshly ground pepper1-2 tbsp white balsamic vinegar 2 cups 1% low fat buttermilk Stir in the white balsamic vinegar; then buttermilk.
Skinny Baked Mozzarella Sticks Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love. Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! Of course, you'll want to serve them hot right out of the oven, because like any cheese, as they cool they harden. It actually took me several attempts to get these perfect. These are freezer friendly, in fact these MUST be frozen before you bake them or you will have one big cheesy mess in your oven! Skinny Baked Mozzarella SticksSkinnytaste.comServings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2Sodium: 168.6 Ingredients: Cut cheese in half to give you 24 pieces. In small bowl, whisk the egg. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.
Featured Recipe of the Week: Crockpot Chicken Bake | Friends for Weight Loss This week’s crockpot creation is from Shannon of Shannon’s Kitchen Creations . It only takes 5 minutes to put together chicken enchilada casserole together in the crockpot. Dinner is served when you walk in the door ~ just add your favorite toppings (salsa, sour cream, guacamole) and dig in! 1 cup salsa verde or 1 (7 ounce) jar of tomatillo sauce 1 cup fat free sour cream or plain Greek Yogurt 1 garlic clove, minced 1/3 cup chopped fresh cilantro 8 Mission Extra Thin Corn Tortillas 2 cups cooked, shredded chicken 1 cup reduced fat grated cheddar cheese 1. 2. 3. 4. 5. 6. Serving is 1/4 of the casserole, 8 points+ each
Principal. Cazuela Shredded chicken breast and broccoli cooked with noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones! This is an inexpensive dish, you can make this ahead, then top it with the breadcrumbs and put it in the oven 20 minutes before you are ready for dinner. I have a great tip I've talked about before but if you are new here you will love this! I buy chicken breast in bulk because it's less expensive. Chicken and Broccoli Noodle CasseroleSkinnytaste.comServings: 6 • Serving Size: 1/6th • Points +: 8 pts • Smart Points: 8Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 gSodium: 256.7 mg (without salt) Ingredients: Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Heat oil in a large skillet. Preheat the oven to 375°. In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes.
Spicy Chickpea and Cauliflower Patties with Spring Onion Chapatis | Vegan Recipe Club | The biggest collection of tried and tested Vegan recipes and Vegetarian recipes on the internet Another lovely recipe from our own Helen Rossiter, media whizz and vegan goddess! She's kindly donated it from her own fab food and crochet blog, Lots of Nice Things (cooked, hooked and created). Top Tip: mise en placeWhen cooking with a fairly long list of ingredients, make life easier by doing what the French call 'mise en place'. Get everything ready - ingredients and equipment - before you start cooking. Basically, it saves a lot of hassle (hunting for a sieve while the onions burn etc!) Turn this recipe into a shopping list. Add to List No nuts No sesame No soya Reduced sugar Ingredients: Spring Onion Chapatis1 1/4 cups plain flour or chapati flour 1/2 cup water 3 spring onions, finely chopped Salt and pepper 2 tbsp sunflower or vegetable oil Method: 1. 2. 3. 4. 5. 6. 7. 8. 9.
Steak Sandwiches with Pickled Onion and Herb Aioli I am always on the lookout for a good steak sandwich recipe, so when I came across this recipe from "Cooking Light" , I knew I had to try it. I did not have the exact ingredients on hand, so I substituted with what I did have. It turned out great! ¼ c. water ¼ c. cider vinegar 2 T. sugar 1 c. thinly sliced red onion ¼ c. canola mayonnaise 1 T. chopped fresh thyme 1 T. chopped fresh basil 1 T. lemon juice 1 garlic clove, minced 1 lb. flank steak, trimmed 1-½ tsp. olive oil salt and pepper to taste 1 ( 12 oz) French bread baguette, cut into 4 pieces 1 c. fresh baby spinach leaves Combine first 3 ingredients in a microwave saft bowl.
Manteca. Calabaza Pumpkin lovers will love this simple low fat pumpkin butter recipe which is so versatile to use, and deliciously good for you. Your kitchen will be filled with pumpkin spice aromas while making this. A few ideas that come to mind with what you can do with pumpkin butter; serve it on toast or scones, add it to your latte for a pumpkin latte, make pumpkin oatmeal, pumpkin cheesecake, add it to yogurt with granola for a pumpkin yogurt parfait... have I enticed you yet? I cooked a pumpkin in my crock pot and pureed it in the blender, but canned pumpkin would work just as good. I love using real cinnamon sticks for this, but ground cinnamon would work in place of them. Pumpkin ButterGina's Skinny Recipes Servings: 30 • Serving Size: 2 tbsp • Old Points: 1 pts • Points+: 1 ptsCalories: 32 • Fat: 0.1 g • Protein: 0.5 g • Carb: 9.5 g • Fiber: 1.3 g • Sugar: 8 g Sodium: 3.5 g Ingredients:
Recipe: Vegan Crustless Veggie Quiche | Willow & Thyme I recently started the BeachBody 21 Day Fix program. I was really excited about the fitness program but more than that about the nutrition aspect of the Fix. Eventually I’m going to write a full review of the program (which I highly recommend and if you have any additional questions about BeachBody programs or products you can feel free to reach out to me via comment or email) but for now the basics are these: the program comes with color coded containers in varying sizes that correspond to food groups. The idea is, “If it’s a protein (e.g. tofu, tempeh, etc.) and it fits in the red container you can eat it and it counts as one red container.” I decided to play around with the nutrition plan. If you decided to try it each serving is 1/2 green, 1 red, 1 yellow, and 1 tsp. Vegan Crustless Veggie Quiche Serves 6 A simple, delicious vegan approach to the traditional egg-laden quiche. 1. Other vegetables will work just as well as the ones I've listed above! By Nicole Keene
Slow Cooker Tex Mex Chicken and Beans Slow Cooker Tex Mex Chicken and Beans This dish is gluten-free adaptable - please see tips below the recipe… Print Recipe Save Recipe Slow Cooker Tex Mex Chicken & Beans Yield: 4 servings (4 pancakes) Prep Time: 15 min Cook Time: 8 hrs One of the first crockpot recipes I found that is worth repeating... Ingredients: 1 cup dried pinto beans, rinsed One 16-ounce jar mild or medium salsa 2 Tablespoons chopped canned chipotle in adobo sauce 2 Tablespoons all-purpose flour 1 1/2-pounds boneless, skinless chicken thighs coarse salt and freshly ground black pepper 1 medium red onion, chopped 1 medium red bell pepper (seeds and ribs removed), chopped 1/4 cup reduced-fat sour cream, for serving 1/4 cup chopped fresh cilantro, for serving Directions: 1. In a 5 to 6 quart slowcooker, stir together beans, salsa, chiles, flour and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture.