Cucumber Cracker Snackers

These are a great cheese & cracker substitute. I came up with this idea today while scrounging around for some kind of snack that was ultra light, but gave me a lot of volume! I think these would also make great munchies for a get together or shower. And it took all of five minutes to put together. The blue cheese offers big flavor, which makes this snack very satisfying.

1 Cucumber

1 Tbs Crumbled Blue Cheese

2 Laughing Cow Cheese Wedges, Original Swiss Flavor

1 Tbs Light Sour Cream

Fresh Cracked Pepper

Slice cucumber in "cracker" like slices. Mix blue cheese, cheese wedges and sour cream in a small bowl, then place in a small baggie. Cut end off of baggie and squirt onto "crackers". Top crackers with 1 small crumble (or very thin slice) of blue cheese and cracked pepper.

Nutrition info:

Serves 2 (very well)

85 Calories 5g Protein 7g Carbs 4g Fat

Potsticker Soup

My first try at inventing a successful recipe. I don't know how much inventing actually goes into a rather simple soup, but here it is. I looked at several different recipes and did a combination of what sounded the best, left out things that sounded kinda gross (vinegar? Bok Choy?) and came up with this simple and tasty (not to mention uber fast) asian style soup! Hope you like you it too!

Potsticker Soup

Serves 2

Total Time: 10 min

32oz Chicken Broth

1tbs Soy Sauce

1tbs Toasted Sesame Oil

1c Asian Style Veggies (frozen; Carrots, Green Beans, Mushrooms, Onions)

1 clove Garlic, minced

14 Potstickers (I love Trader Joe's Chicken)

1 Green Onion, chopped

Put it all in a pot (excluding green onion) and bring to boil, reduce heat and let simmer for 2-3 min. Garnish with green onions.

You can use any type of veggie and as much as you want. Pork potstickers are good too. Reduced sodium broth and soy sauce is always a better option.

Nutrition Info

Serving is 7 potstickers and half of the broth (little more than 2c)

329 Cals

13.5g Fat, 37.2g Carb, 12.6g Protein

On-The-Go Breakfast Cookies

Another divine recipe from the 1,500 Calorie-A-Day-Menu Cookbook by Nancy S. Hughes (p. 32).

The nutrition info in the book is very different from what I figured using my calorie counting program (the BodyBugg one). The nutrition info here is the info that I figured, not what the book said.

These cookies are super good! They were fast and easy to make (under a half hour) and quite large. They tasted even better the next day. You can also use Go Lean Crisp (adds 25 cals per cookie) or the Crunch with Honey versions. Almonds or pecans and chocolate chips would be sinfully delish, and you can change out the dried fruit. Craisins were good. I also added 1/4c of Wheat Germ to up the nutritional value, and I used 2 eggs instead of wasting the yolks.

Ingredients

4c Kashi Go Lean Crunch! (or other high-fiber, high-protein cereal)
1/2c Quick-cooking Oats
1/2c Packed Dark Brown Sugar (I used light and it was fine)
3/4tsp Baking Powder
1/2tsp Cinnamon
1/4c Canola Oil
1 Large Egg and 2 Egg Whites
2/3c Dried Cherries


Directions:
Process dry ingredients in a food processor until it forms a crumb texture (I'm doubting this is a must, you could probably just mix it all and bake them). Add in oil and eggs, process. Remove blade, mix in dried fruit (and nuts or chocolate chips if you'd like).
Line a baking sheet with foil and spray with non-stick spray.
Spoon batter in just shy of 1/4c mounds, 1" apart (they don't really spread) and press down.
Bake at 350* for 12 minutes.
The cookies will not look done, but they are. They'll continue to set up. Pull foil off of pan and place on counter to cool for 7 minutes, then enjoy.
Once completely cooled, store in an airtight container.

Excellent source of Fiber & Calcium and a good source of Vitamins A & C. Adding wheat germ ups these, and adds Folic Acid.

Nutrition Info:

Serving Size - 1 cookie
163 Calories 5g Protein 24g Carbs 6g Fat

Steamer (Steamed Flavored Milk)

I used to get these at a local coffee shop all of the time. The warm creaminess is satisfying deep down, like hot cocoa. I prefer Almond Syrup in mine, but there are tons of different syrups on the market (like Torani or your local coffee shop). They can be found at most larger stores (Meijer, Kroger, Walk-Mart) in the coffee aisle. I prefer ones that are NOT sugar free, I'm not into fake sugar. There are only 35 calories per tablespoon of the syrup making it one of those things that you can indulge in frequently.

1tbs Flavored Syrup (like Almond)

8oz Skim Milk

Combine the milk and syrup and then heat (I just nuke it) and enjoy. You can also sprinkle with cinnamon or nutmeg, or cocoa powder, etc.

Serves 1

Nutrition

Cals: 121

Fat: 0

Carbs: 22

Protein: 8

Ham and Potato Soup

Ham and Potato Soup

INGREDIENTS:
3 1/2 cups peeled and diced
potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1 1/2 cups diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or
black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS:
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

1860 cals for the whole pot
4 servings
465 cals each

Beer-Battered Fish Fry

I got this recipe from Cooking Light (November 2009). You can find the original post here. For some reason it got bad reviews. I LOVED IT though, the fish anyhow. The chips stuck to the pan and never did seem like fries. So, I'll use frozen fries in the future. But the key is to get the oil up to temp before putting in the fish. The batter is a bit runny and kind of falls of off the fish, but for a lite fish fry recipe I was thrilled with the results. I had lots of left over batter and made onion rings too! It was great and I highly recommend trying it. I also didn't have a problem finding the specified beer at a liquor shop.

Beer-Battered Fish Fry

Use Alaskan cod in this dish. Serve with malt vinegar.

Yield: 4 servings (serving size: about 4 ounces fish and about 1/2 cup chips)

Ingredients
The 5 ingredients:
1 pound cod fillets, cut into 3-inch pieces
1 cup dark beer (such as Negra Modelo), divided
1 pound baking potatoes, cut into (1/4-inch) strips
1/4 cup canola oil, divided
3.38 ounces all-purpose flour (about 3/4 cup)

Preparation
Preheat oven to 450°. Combine fish and 1/4 cup beer in a medium bowl. Cover and chill for 1 hour. Place potatoes on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt; toss well. Bake at 450° for 20 minutes or until browned and crisp, stirring after 10 minutes. Drain fish; discard liquid. Sprinkle fish with 1/4 teaspoon salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine remaining 3/4 cup beer, flour, and 1/2 teaspoon freshly ground black pepper in a medium bowl. Add fish to beer mixture, tossing gently to coat. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Remove fish from bowl, shaking off excess batter. Add fish to pan; cook 3 minutes or until browned. Turn fish over; cook 3 minutes or until done. Sprinkle fish with 1/4 teaspoon salt. Serve immediately with chips.

Nutritional Information
Calories:398
Fat:15g (sat 1.1g,mono 8.4g,poly 4.6g)
Protein:24.6g
Carbohydrate:40.7g
Fiber:2.2g
Cholesterol:40mg
Iron:2.4mg
Sodium:524mg
Calcium:30mg

Green Pea Salad

This is another great recipe from Nancy S. Hughes and The 1,200-Calorie-a-Day Menu Cookbook.

I love this. I've eaten this countless times. Today I added chopped up baby carrots (raw) for an extra boost of veggies. I also don't worry about slicing and making everything pretty. I just throw it in my mini chopper. I usually like to eat this as a main course, though the book designed it as a side dish. Sometimes I add bits of cheese to give it more volume if its a meal. It's super easy and fast to make, but needs an hour to chill. Trust me, you NEED that hour. It does well the next day also, but gets a little liquid in the bottom.

Green Pea Salad

1/2 cup FF Mircale Whip (I prefer Lite)

1/3 cup Finely chopped Yellow Onion

1 tsp Sugar

1/2 tsp Pepper

24 small Green Olives stuffed with Pimentos, sliced

2 10oz packages Frozen Green Peas, steam cooked (I use 1 16oz pk and its fine)

Combine everything except peas and blend thouroughly. Add steamed peas. Toss gently, but coat. Chill for 1 hour.

155 Cals, 2.8g fat

Chicken-Almond Hoisin Wraps

Another wonderful meal from Nancy S. Hughes and her great 1,500 Calories-a-Day-Menu Cookbook!

I invited friends over and made this for lunch, and it was super fun. It was also fast and easy to make and I think everyone liked it, even the munchkins. The book suggest serving it with Scallioned Soup, Sesame Seed Rice Crackers (wha??) and Dried Apricots. I served it with Mandarin Oranges. I put everything on the table and let everyone assemble their own. I omitted the pepper flakes because of the kids and after my first flake free wrap decided to put them on my own wraps, which really made the wraps a lot more complete and ever so tasty. My first impression was that they were bland, but the flakes added a great deal. I also omitted the red peppers, and I'm sure that would have added a ton of additional flavor. I also forgot to toast the almonds, so I'm sure that would have been even better!! The more I ate the more I really enjoyed and later found myself smacking my lips and thinking it was a quite wonderful little meal! Fun too! And food should be fun!! Especially when you're trying to eat healthy! Ugh!


*Hoisin Sauce is a sweet dark thick sauce that comes in a small jelly like jar in the Asian food section, by the Soy Sauce.

** Slivered Almonds should be used as opposed to any other cut.


Chicken-Almond Hoisin Wraps

3 tbs Hoisin Sauce
1/2 tsp Grated Orange Rind
1/3 c Orange Juice
1/8 tsp Dried Pepper Flakes
3 c Shredded Coleslaw Mix w/ Carrots (by the lettuce)
1 med Red Bell Pepper, Chopped (1c)
1 c Cooked Diced Chicken Breast (5oz, I used Rotisserie)
3/4 c Slivered Almonds, toasted (3oz)
12 Boston or Bibb green-leaf Lettuce Leaves (1 head)

Mix together Hoisin, orange rind, juice and pepper flakes in a small bowl and set aside.
Combine everything else and drizzle sauce over the top and stir to combine.
Divide chicken mixture onto the 12 lettuce leaves.

Cals 240
Fat 12g
Protein 17g
Carbs 18g

***Scallioned Soup: 3c red-sodium Chicken Broth heated and mixed with 4 med green onions, chopped (1/2c) and 1tsp light soy sauce.

Homemade Pita Chips

I love making pita chips! They taste so much better than the store bought ones and it makes me feel like I am still eating chips! I like using Greek Style Pita's. They're thicker and so they have more calories, but they are just so darn good. I use whole wheat ones for the healthiest version. The pita you choose will be the determining factor for calorie intake since they vary so widely.

Greek 100% Whole Wheat Pita

Spray Oil (or Cooking Spray)

Coarse Kosher Salt

Herbs & Spices

Spray one side of the pita with oil or cooking spray. Sprinkle, very sparsely, the kosher salt all over the pita. Then sprinkle the pita with your desired herb or spice. Turn it over and repeat (if you want, I like the taste better when its on both sides). Cut the pita into "chips" or use a cookie cutter for fun shapes. Bake in a 400 degree oven for 6-7 minutes on each side (depending on how crispy you want them). Keep an eye on them the second half as they can burn fast.

I have also butterflied the pita. Cutting the pita thickness in half. These make very light, fragile chips. Keep the pita whole for heartier dipping chips. If you butterfly the pita you don't need to cook them as long.

I like flavor combo's like Salt and Garlic Powder, Salt, Salt and Dill, Cinnamon and Sugar, Cajun, Salt and Lime (instead of cooking spread, rub with a lime wedge and then sprinkle with salt or cumin), Pizza (salt, garlic, Italian seasoning). I'd love to hear your flavor combo's. I heard about dry ranch mix too!

Corncakes with Maple-Yogurt Topping

Picture credit goes to Heather! :)

From EatingWell.com
See the original recipe here.

Made from stone-ground cornmeal, these pancakes are light and crunchy. Make the pancakes immediately; this batter does not hold.

6 servings, 2 pancakes each
Active Time: 20 minutes
Total Time: 20 minutes

Ingredients
3/4 cup stone-ground cornmeal
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 1/4 cups nonfat milk
1/4 cup low-fat or nonfat plain yogurt
2 tablespoons canola or corn oil
4 large egg whites

Topping
8 ounces (1 cup) low-fat or nonfat plain yogurt
1/4-1/2 cup maple syrup


Preparation
1.To make corncakes: Combine cornmeal, all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Mix together milk, 1/4 cup yogurt and oil in a medium bowl and stir into the dry ingredients mixture until blended. Beat egg whites to stiff peaks and fold gently into batter.

2.Fry pancakes in a lightly oiled pan over medium heat until brown and puffed, about 5 minutes on each side.

3.To make topping: Combine 8 ounces yogurt and maple syrup in a small bowl and spoon over pancakes.


Nutrition
Per serving : 272 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 4 mg Cholesterol; 45 g Carbohydrates; 11 g Protein; 3 g Fiber; 384 mg Sodium; 311 mg Potassium;
3 Carbohydrate Serving
Exchanges: 2 starch, 1 other carbohydrate, 1 fat

Notes: I prefer using Vanilla Yogurt in the cakes and in the sauce. I also prefer adding a touch more sugar to the cakes, though they are delicious with out. Topping with fruit is a wonderful addition. I also use this sauce (3 parts yogurt to 2 parts syrup) on all of my pancakes and waffles these days. I feel like this sauce is far superior to plain syrup and I may never go back!

Orange Fresher

Makes 4 servings
about 3/4 C each
70 Calories

1 1/3 C Fresh Squeezed Orange Juice
1 C White Grape Juice
1 C Diet 7-Up
Ice

Mix juices together in a small pitcher. When ready to serve, add soda and stir gently. Pour even amounts over ice into each of four glasses. Serve immediately.

This recipe is from Nancy S. Hughes's 1200-Calorie-a-Day-Menu Cookbook

Heather's notes:
I used Simply Orange Juice, I'm not about to squeeze juice, though I'm sure it taste even better. This is a sipping juice, so 3/4 C is really enough. It reminds me of a Shower type punch and was super delicious. I think it would be fun served over frozen Strawberries instead of ice. I started with all chilled liquids so the ice wouldn't melt and water it down. I also think this would be even better in a nice wine glass.

Juice Spritzer

equal parts of White Grape Juice and Club Soda

frozen berries

Pour equal amounts of juice and soda into a glass or pitcher and use the frozen berries as ice. Everyone I know who has tried this loves it. We even served it at my SIL's bridal shower last summer and ran out!! My brother is using it in his wedding as an alcohol free alternative. It's very bubbly, like sparkling juice. Club Soda is calorie free, so you actually only get half as many calories from the juice as you would with an undiluted serving. Like and bubbly, the bubbles don't last overnight. You can buy individual bottles of soda and juice, but the cost is a lot higher. A bottle of soda is like a buck, and juice lasts a while in the fridge. Anyhow, this is also a nice alternative to soda. I drank a lot of this while pregnant with my daughter too. I got the benefit of the juice, and the feeling of bubbly. I like frozen strawberries the best. Whole ones. They stay frozen longer. I also start with chilled liquids. Try it, trust me...you'll love it!

This came out of a diet book years ago that my Step mother owns. I do not know the title of the book or the recipe, or who's it is. Sorry.

Pear & Grape Salad with Creamy Orange Dressing

Serves 4

1/4 C Orange Juice Concentrate, Thawed

1 tsp Honey

3 tbsp FF Sour Cream

4 Lettuce Leaves

2 Pears, chopped or sliced thin

1 C Seedless Grapes (halved)

Mix juice, honey and sour cream in a small bowl till blended. Chill until ready to serve.

Place one lettuce leaf on each place, arrange 1/4 of the fruit on each leaf, spoon a 1/4 of the dressing over fruit. Serve Immediately.

106 Cals

0.5g Fat

This recipe comes from the book 1200-calorie-a-day-menu Cookbook by Nancy S. Hughes.

Heather's Notes: I don't like FF sour cream, so I used LF. I also didn't bother with the lettuce that I wasn't going to eat, nor did I make anything pretty. I put the fruit in a bowl, lobbed the dressing in, mixed it up and ate it. I LOVE the dressing. Sour Cream sounds weird for something sweet, but it was so good and didn't taste a thing like sour cream. Next time I make this I'm using a banana and an Asian Pear with the grapes. This was really good and I think would work nicely for a gathering.

Baked Squash Parmesan

4 Med Yellow Squash
2 tsp Low-Cal Margerine
2 tbsp Finely Chopped Scallion
1/4 C Fresh Grated Parmesan Cheese
Salt & Pepper to taste

Preheat to 350 degrees
Cut squash in half lengthwise, place on cookie sheet.
Drizzle 1/2 tsp Melted Margerine over each squash half. Top each half with Parmesan Cheese and add Salt & Pepper to taste. Bake 25-30 minutes or until tender.

Serves 4

50 Cals
2.4g Fat

From the book The Four-Course 400-Calorie Meal Cookbook by Nancy Hughes.

Broiled Mushrooms w/ Herbed Butter

2 tbsp +1 tsp Low Cal Margerine
1/2 tsp Dried Basil
1 tsp Fresh Lemon Juice
1/2 tsp Dried Parsley
1/4 tsp Dried Tarragon or Dill
1 lb Fresh Mushrooms, quartered
1 tbsp Worcestershire Suace
1/4 tsp Garlic Powder
1/4 tsp Salt
1/8 tsp Pepper

Combine butter, basil, lemon juice, parsley, tarragon or dill. Let stand 20 minutes.
In a large bowl, combine mushrooms, Worcestershire sauce, garlic powder, salt, pepper. Toss gently but thoroughly.
Place Mushrooms on a cookie sheet, broil 5 inches from heat, until tender (5-6 minutes). Transfer mushrooms to four small bowls, top each with 1 1/2tsp herbed butter.

Serves 4

50 Cals
3.6g Fat

From the book The Four-Course 400-Calorie Meal Cookbook by Nancy Hughes.

Hot Open-Faced Cheese Sandwich

Serves 4

1/4 C (1oz) Grated RF Sharp Cheddar Cheese
1/4 C (1oz) Grated Part-Skim Mazzarella Cheese
6 tbsp FF Miracle Whip
1/4 tsp Curry Powder
2 tbsp Finely Chopped Onion
1 tbsp Evaporated Skim Milk
Dash Cayenne Pepper
1/2 Pound Italian Bread, split length wise and cut into 4 pieces
Paprika for Garnish

Combine everything, except bread and paprika in a bowl. Blend. Refrigerate for 2 hours. Preheat broiler. Spread cheese mix evenly over bread. Sprinkle with paprika. Place on broiler pan no less than 5 inches from heat. Broil 3 minutes (watch close it burns fast!) or until cheese begins to brown. Serve right away.


This recipe comes from the book The 1,200-Calorie-a-Day Menu Cookbook by Nancy Hughes.

Roast Beef Salad with Blue Cheese in Pitas

Serves 4

1/2 C FF Miracle Whip
2 tbsp +2 tsp Dijon Mustard
2 tsp Prepared Horseradish (in a jar, not sauce)
4 loaves Pita, halved to make pockets
16 1/2-oz slices lean cooked deli Roast Beef
2 C Shredded Lettuce
1/2 C Chopped Tomato
1/2 C Chopped Cucumber
1/2 C Alfalfa Sprouts
1/4 C (2oz) Crumbled Blue Cheese

In a small bowl, combine Miracle Whip, Mustard, Horseradish,; mix well and set aside. Fill each pita half with 2 slices beef, 1 tbsp +1 tsp sauce, 1/4 C Lettuce, 1 tbsp Tomato, 1 tbsp Cucumber and 1 tbsp Alfalfa. Top with 1 1/2 tsp blue cheese.

306 Cals
6.2g Fat

This recipe comes from the book The 1,200-Calorie-a-Day Menu Cookbook by Nancy Hughes.

Note: I love this! LOVE IT! But watch the horseradish because it can be pretty hot. There is a lot here and it's messy, but great! The sauce stays in the fridge well for a few days.

Chicken with Lime Creole Sauce in Tortillas

Serves 4

5 tbsp plus 1 tsp FF Miracle Whip
6 tbsp NF Sour Cream
1 tsp Grated Lime Zest
1/4 C Fresh Lime Juice
2 tsp Chili Powder
1/2 tsp Pepper
1/8 tsp Cayenne Pepper
1/4 tsp Salt
12 Drops Louisiana Hot Sauce
1 4-0z Bnls, Sknls Chicken Breast
1/4 tsp Garlic Powder
8 6" Flower Tortilla's, warmed
2 C Shredded Lettuce
1 Large Tomato, Chopped
1/2 C Chopped Red Onion
1/2 C Chopped Green Bell Pepper
16 Med, Pitted Black Olives, Quartered
Lime Wedges, for Garnish

In a small, nonaluminum bowl, combine Miracle Whip, sour cream, zest, lime juice, chili powder, 1/4 tsp pepper, cayenne, salt and hot sauce. Blend well and chill for 1 hour.
Flatten Chicken breast to 1/4" thickness. Sprinkle with garlic, 1/4 tsp pepper and cook in a heated skillet (sprayed) for 2 minutes. Turn, cooke 2 minutes longer or until done. Remove from heat, cut into strips.
Spread each tortilla with 2 tbsp of chilled sauce (I thought this was personaly a bit much). Top with chicken, lettuce, tomato, onion, bell pepper and olives. Roll and serve.

349 Cals for 2 Tortillas
7.8g Fat

This recipe comes from the book The 1,200-Calorie-a-Day Menu Cookbook by Nancy Hughes.

Green Pea Salad

1/2 C Lite Miracle Whip
1/3 C Chopped Onion
1 tsp Sugar
1/2 tsp Pepper
24 Small Green Olives stuffed with Pimientos, sliced
1 16oz Pack Frozen Green Peas, Steam Cooked

Combine everything except the peas. Blend thoroughly.
Add Peas. Toss gently to coat completely. Chill for 1 hour.

Serves 4

213 Cals
2.8g Fat

This recipe comes from the book The 1,200-Calorie-a-Day Menu Cookbook by Nancy Hughes.

Mexican Orzo Salad

MAN!! This is to die for (if you like Mexican)! I found this in Fit Pregnancy April/May 2009. It's a recipe from Robin Miller (Food Network). It's full of Fiber, Folate and Protein. I used left over Rotisserie Chicken, but I think left over roast would do awesome too! It has a lot of calories for a cup and a half, but I ate only a cup and was full. I don't know why there are so many calories, maybe the orzo? I think brown rice would be awesome too. Omit the meat and it would be a great side too!

Serves 4

Prep 20 min

Cook 10 min

1 1/2 cups Orzo (rice shaped pasta)

2 cups cooked shredded Chicken

1 15oz can Black Beans, drained, rinsed

1 15oz can Petite Diced Tomatoes, drained

1 cup shredded Cheddar Cheese

1 4oz can diced Mild Green Chilies

3 tblsp chopped fresh Cilantro

2 tblsp fresh Lime Juice

1 tsp ground Cumin

Salt & Pepper to taste

Dash Cayenne Pepper

Cook orzo according to package. Drain. Add everything else (it'll heat up from the orzo).

Serve warm or cold.

1 Serving is 1 1/2 cups

685 Calories

46g Protein

87g Carb

7.5g Fat

270mg Calcium

6mg Iron

11mg Vitamin C

345mcg Folate

10g Fiber