EGG NOG

Delicious!

Combine and blend in small blender, such as a Ninja Fit or a Bullet:

6 Tablespoons Low Fat Milk

3 Tablespoons Egg Beaters

1 tsp. Splenda

1/4 teaspoon vanilla

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1 squirt Fat Free Whipped cream

SOFT GINGERBREAD COOKIES - more healthy

This recipe uses many more healthy ingredients, like almond butter, applesauce, and whole wheat flour.

(From AcoupleCooks.com) 

Yield: approximately 2 doz.

In medium bowl, vigorously whisk to combine:

     1 egg

     ½ cup brown sugar

     ¼ cup molasses

     ¼ cup almond butter

     2 Tbs butter, melted

     2 Tbsp applesauce

Add and combine until well blended:

     2 tsp ground ginger

     1 tsp cinnamon

     2 tsp allspice

     ¼ tsp kosher salt

     ½ tsp baking soda

     1 ¼ cup all purpose flour

     ½ cup whole wheat flour

Turn out onto plastic wrap, form into a rough ball, and cover with wrap. Chill at least 1 hour or overnight.

Preheat oven to 350^OF.

Flour flat surface and rolling pin, then roll out dough to 1/4” thickness.

Cut out gingerbread men (or stars, trees, snowmen, etc.)

Place cookies on parchment paper-lined baking sheet.

Sprinkle with turbinado (raw) sugar

Bake about 8 minutes, until puffed and slightly firmed. Let rest on pan about 2-3 minutes, then transfer to cooling rack. Store covered at room temperature for several days, or freeze for several months.

ITALIAN MEATY CASSEROLE

Delicious and healthy!          Found this recipe online.                      

Ingredients:
    4 oz Cheese, Ricotta, Part-Skim
    2 tbsp Egg Substitute, Egg Beaters
    6 oz Cheese, mozzarella, reduced fat
    1 1/2 cup crushed Raw Tomatoes, OR
one 14.5 oz. can diced tomatoes gently blended
    10 oz Beef, ground, 95-97% lean
    3 tbsp Parmesan Cheese
    1/4 tsp Ground Black Pepper
    1/2 tsp Garlic Salt
    1/2 tsp Italian Seasonings

Preparation:
1. Preheat oven to 350 degrees.
2. Cook ground beef.
3. Add tomatoes, ¼ tsp. garlic salt and 1/8 tsp. pepper. Simmer for 5 minutes,

stirring constantly. Remove from heat and set aside.
4. Mix ricotta cheese, 3/4 cup (3 oz) of mozzarella, Parmesan cheese,

egg substitute, Italian seasoning, and remaining garlic salt and pepper

in a separate bowl.

5. Fill the bottom of a medium-sized (2 qt.) baking dish with the meat mixture
and top with the cheese filling.

6. Sprinkle the remaining 3/4 cup mozzarella cheese on top.
7. Bake for 35 minutes and let cool 10 minutes before slicing.

4 servings
One Serving Provides: ~1 Lean, 3/4 green, 1-3/4 condiments

BIG MAC SALAD

Love this recipe I found online. If you are craving a hamburger, but don't want the calories, fat and other unhealthy ingredients, try this!

INGREDIENTS:

4.5 ounces lean 95-97% ground beef (3/4 Lean)

1/4 cup 2% shredded cheddar cheese (14 Lean)

2 1/2 cups lettuce, shredded (2 1/2 greens)

1/4 cup tomatoes, chopped (1/2 Green)

2 dill pickle spears, chopped (1 snack)

2 Tablespoons Lite Wish-bone Thousand Island Dressing

(1 Healthy Fat)

*Any seasoning you like for your ground beef, but subtract

from you condiments for the day.

DIRECTIONS:

Cook hamburger.

Combine all ingredients in a bowl.  Enjoy!

1 Serving with 1 lean, 3 Greens, 1 Healthy Fat and 1 Snack

OPTION:

Reduce lettuce by 1/4 cup , and add 1/4 cup onion to salad,

or saute onion with ground beef.

SPAGHETTI WITH ZUCCHINI NOODLES

This is a recipe I created as I strive to eat more healthy foods.

Makes 1 serving
1 lean, 3 green, 3 condiments

INGREDIENTS:

  Cooking spray
  6 oz. raw chicken breast cut into chunks or strips
  ½ cup (56 grams) chopped onion
  ½ cup zucchini (56.5 grams,) spiralized
  ½ cup low carb, low fat red pasta sauce (I used Mezetta Marinara sauce)
  1/2 Tbsp. fresh chopped basil, OR 1/2 tsp. dried basil
   ½ tsp. dried oregano
½ tsp. granulated garlic
   ⅓ cup shredded part-skim mozzarella OR Italian blend

(max. 6 grams fat per serving)

   2 ½ tsp. Grated Parmesan cheese

DIRECTIONS:
1.    Spray non-stick frying pan lightly with cooking spray.
2.    Add chicken and fry until browned and cooked through (3-5 minutes.)

Remove from pan.
3.    Saute onions until caramelized; set aside with chicken.
4.    Saute spiralized zucchini about 1 minute – do not cook too long or it

will be mushy.  Place in a warmed serving dish.
5.     Add pasta sauce, basil, oregano and garlic to pan and heat til gently boiling.
6.     Add cooked chicken and onions and heat until hot.
7.     Pour above mixture over zucchini noodles.

8. Top with cheeses and serve.

Skinny Chicken Fajita Soup

Found this online - someone sent it to me. HEALTHY RECIPE
Those of you on Plan: salt, beans, rice and the garnish are not on the weight-loss phase of the plan.

MAKES 4 SERVINGS

Ingredients:

    18 ounces chicken

    1 teaspoon olive oil

    1 ½ cups bell peppers

    ½ cup green onions

    2 garlic cloves

    1 cup diced tomatoes

    8 cups chicken broth

    1-2 teaspoon fajita seasoning

   1/2 teaspoon salt - optional

    15 oz. can black beans, drained

   ½ cup brown rice, optional - optional

  

Instructions:                                                                    NOTE: This works well in a crockpot. Allow about 5 hours for chicken to cook.                                       

1. Place a large sauce 6-8 quart pot over medium heat. Add the oil, chopped bell peppers, onions, and garlic. Saute for 3-5 minutes to soften.
2. Add whole chicken breasts, black beans, diced tomatoes, chicken broth, fajita seasoning, and salt. If adding rice, stir it in with an additional 2 cups of water. Bring the soup to a boil. Lower the heat, and simmer for 20 minutes.
3. Use tongs to remove the cooked chicken breasts. Allow the soup to continue simmering to fully cook the rice, another 10-15 minutes. Allow the chicken to cool for a few minutes, then shred with two forks or in a mixer.
4. Once the rice is tender, add the shredded chicken back to the soup. Taste, and salt and pepper as needed.
5. GARNISH with reduced fat cheese.

Tex-Mex Chopped Chicken Salad

Not sure just where this came from - online somewhere.   HEALTHY

Makes 6-8 servings as a main dish.

Ingredients:
 Dressing:
    1 cup Walden Farms ranch dressing (or Hidden Valley Light Ranch)
    2 Tbsp. El Paso taco seasoning, hot or mild
    2 Tbsp. lime juice

 Salad:
    24 ounces grilled chicken, cooled and diced (36 oz. raw)
    4 cups Romaine lettuce, chopped, about 1 head
    1/2 cup Roma tomatoes, diced
    1/2 cup cucumber, seeded and diced
    1/2 cup green onions, sliced
    1/4 cup cilantro, chopped
    1/2 cup of jalapeño & jicama mixed together

  4 ounces regular cheddar cheese

Directions:

1. In a small bowl, stir together ingredients for dressing            then refrigerate until ready to use.
2. Cook, cool and dice chicken and refrigerate overnight.
3. In a large bowl, toss salad ingredients together.
4. Add dressing a little at a time then toss until lightly coated.
5. Season with salt and pepper to taste. Serve immediately.

Note: If you don't like it too spicy, omit or reduce the jalapeno and use mild taco seasoning.