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.
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.
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:
Entrada. Muzzarella 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.
Cupcakes. Calabaza Skinny pumpkin cupcakes, perfect for Halloween parties, Thanksgiving or anytime you want a low fat pumpkin treat. This recipe couldn't be easier, I used a box of Golden Vanilla cake mix, some canned pumpkin, pumpkin pie spice and water. No oil, butter or eggs added and the results were amazing! These cupcakes are delicious naked, without frosting, but I thought creating a pumpkin spiced cream cheese frosting would be the perfect topping. Pumpkin Cupcakes (no frosting)Skinnytaste.comServings: 24 • Serving Size: 1 cupcake • Old Points: 2 pts • Points+: 2 ptsCalories: 84.2 • Fat: 0.8 g • Protein: 0.6 g • Carb: 18.5 g • Fiber: 0.3 g • Sugar: 9.9 gSodium: 140.9 mg Pumpkin Cupcakes with FrostingServings: 24 • Serving Size: 1 cupcake • Old Points: 3 pts • Points+: 3 ptsCalories: 121.1 • Fat: 2.8 g • Protein: 1.4 g • Carb: 23.2 g • Fiber: 0.5 g • Sugar: 13.9 gSodium: 142.3 mg Ingredients: Preheat oven to 350°. Combine cake mix and pumpkin spice in a large bowl. Makes 24
Hamburguesas. Poroto negro One bite of this spicy black bean burger with spicy chipotle mayo and creamy avocado and you won't miss the meat! Yes, these were good enough to please even the adult carnivore's in my home (a bit too spicy for my kids). Make no mistake, I love meat, but I also think it's good to give it up at least once a week, so why give Meatless Mondays a shot? Pretty inexpensive to make and really not hard to make. The hardest part is forming them into patties, and even that isn't so bad. These cook best if frozen so plan to make them ahead and cook as needed. To store them in your freezer, freeze them on wax paper until they set, about 2 hours, then transfer them into containers. Vegetarian, High in Fiber, and Gluten Free if using GF oats (excluding the bun). Ingredients: For the Spicy Chipotle Mayo: Combine mayonnaise and chipotle, set aside. Dry the beans well after washing, extra moisture keep the burgers from sticking. Freeze at least 2 hours before cooking or keep frozen until ready to cook.
Principal. Pastel de Calabaza y Lentejas Authentic shepherd's pie is a comfort food classic, but there's no room in my diet or grocery budget for a heavy dish of ground lamb or beef and buttery potatoes, except as an occasional treat. Lentils and mushrooms are more my speed, and sweet potatoes, roasted until creamy-soft, need just a little salt and pepper to be a flavorful topping. This recipe uses one unusual ingredient: steel cut oats! The dry oats, cooked and drained with the lentils, release just enough starch to bind the filling into a creamy, mushroomy mass rather than a loose scattering of lentils and vegetables. Speaking of guests, this recipe is an ideal dinner party dish for vegan or vegetarian eaters. Lentil, Mushroom & Sweet Potato Shepherd's Pie Makes 6 servings Preheat the oven to 400°F. In a medium pot, combine the lentils, oats, bay leaf and salt with 5 cups of water. While the lentils and oats are cooking, finely chop half of the mushrooms and set aside. Preheat oven to 350°F. Additional Notes:
Principal. Cazuela When the temperature takes a permanent nosedive and fall is starting to look a lot more like winter, shepherd's pie is one of the first things that I crave. One enormous square of this casserole, with its blanket of mashed potatoes and that savory meat-and-vegetable filling, sends a sigh of contentment through my whole body. One casserole makes more than enough for my household of two, so I can look forward to comfort meals all week long. This is one of those classic comfort dishes that has endless numbers of variations. Make it with beef or lamb, or both. I also love this particular combination of vegetables in the filling, but you can use whatever bits you have in your fridge. Messing up this dish is extremely hard to do, no matter what you throw at it. Simple Shepherd's Pie Serves 8-10 Heat the oven to 375°F. Peel the potatoes and chop them into large pieces. Drain the potatoes and mash them thoroughly with a potato masher or a fork until no lumps remain. Additional Notes:
Principal. Cazuela King Ranch With the hustle and bustle that fall seems to bring, I can't think of anything better than stocking the freezer full of a couple of homemade casseroles: there is something about these piping hot, one-dish meals that can satisfy the weariest of souls. This from-scratch version of King Ranch Casserole gets rid of the cans and is destined to become a modern day classic. King Ranch Casserole is just like any other good Southern casserole (you know — a creamy, dreamy, oh-so-delicious hot mess), but with its own unique Texas flair. I'd say it could be likened to a Tex Mex lasagna: layers of toasted flour tortillas are smothered in a cumin- and chili powder-spiked cream sauce along with heaps of grated cheese. What is there not to like? The King Ranch Casserole is definitely a staple at Texas potlucks, picnics, birthdays, and funerals. Y'all probably know by now that I have a certain fondness for making casseroles from scratch. King Ranch Casserole Serves 6 to 8 Preheat the oven to 425°F.