Cucumber Dill Salad

This is a variation from something my great grandmother used to make as a kid (minus the full fat sour cream, plus dill). I remember like it was yesterday tossing all the contents in an empty (clean) cool whip container and then eating the whole thing 🙂

Servings: ONE <—seriously, eat the entire batch! I dare you 🙂

Ingredients:

• 1 large cucumber, peeled and cut into 1/2 inch chunks OR sliced thinly
• 1/2 of a large sweet onion, sliced thinly
• 1/3 cup plain non-fat greek yogurt
• 3 Tbsp white balsamic vinaigrette (or use white wine or just plain white vinegar but balsamic is the best)
• 1/2 tsp dried dill or 2 tsp fresh
• salt & pepper, to taste

Chop peel and chop cucumber and onion.

Toss everything in a bowl.

Stir.

Eat the ENTIRE batch 🙂 Yes, the whole thing!

Nutritional Info:

Calories: 134.9

Fat: 0.6 grams

Carbs: 21.9 grams

Protein: 11.1 grams

Crockpot Beef Enchilada Soup

This is one of Jen’s free recipes on Jen’s Fit Playground and is really good! Make sure you have cooked brown rice ahead of time and I know buying canned roast beef sounds weird but you’ll rinse all the gravy stuff off of it. Of if  you have left over beef that you can shred, you could use that too. Or chicken! I didn’t have great northern beans so I just used white kidney beans and black beans.  My kids ate this like I had not fed them in two days.

Makes 4 servings (approximately 2 cups each)

Ingredients:

• 12 oz. canned roast beef, rinsed well, drained, and shredded
• 2 cups canned corn, rinsed well and drained or 2 cups frozen
• 1 cup petite dice tomatoes
• 1 cup enchilada sauce
• 2 cups great northern beans, rinsed and drained
• 1/4 cup fat-free refried beans
• 2 tbs tomato paste
• 4 cups reduced-sodium beef broth
• 4 green onions cut in to 1″ segments
• 1 cup cooked brown rice
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp mince garlic
• sea salt and pepper to taste

Directions:

Thoroughly rinse and drain beef, corn, and beans. Break beef up with a fork and add to the crockpot. Add all remaining ingredients and stir. Add salt and pepper to taste. Cover and cook on high for 3-4 hours or low for up to 6 hours. Stir thoroughly before serving to ensure refried beans have mixed in.

Nutrition:

• Calories 281
• Total Fat 3.68g
• Sodium 1887.24mg
• Total Carbohydrate 36.85g
• Dietary Fiber 9.17g
• Protein 24.23g

*Cut out some of the sodium by cooking your own white beans and using fresh corn.

 

Peanut Butter & Egg Soufflé

This recipe originally is from Egg Whites International and Jen reposted it on Jen’s Fit Playground and here I am re-reposting it because it’s so good!! But sounds so gross, right?

Makes 5 servings (5 – 7 oz. ramekins)

Ingredients:

• 2 tbs peanut flour (see note!)
• 1/8 cup natural peanut butter
• 5 tbs Xylitol, divided
• 1 tsp vanilla extract
• ½ cup nonfat half and half
• ½ cup Egg Whites International or 5 egg whites
• ¼ tsp cream of tartar

Directions:

Heat oven to 375 degrees.

Whisk together flour, 3 tbs of Xylitol, and milk in a small saucepan. Heat over medium. Continue stirring and add peanut butter. When melted remove from heat and add vanilla.

Meanwhile combine remaining Xylitol, Cream of Tartar, and egg whites in another bowl. Using an electric mixer beat on high for several minutes until stiff peaks form (THANK YOU KITCHEN AID STAND MIXER!). If they fail to form add a small amount more of Cream of Tartar.

Fold egg mixture in to peanut butter mixture.

Spray 7 oz ramekins with cooking spray. Pour equal amounts of soufflé batter in to each.

Bake in preheated oven for 12-15 minutes. Remove from even and let cool slightly before serving.

 

**Note: I actually cannot find this, apparently Trader Joe’s use to carry it but I used PB2 instead. If you use PB2, I would cut the Xylitol from 3 Tbsp to 2 Tbsp in the first step. When using the PB2, these were REALLY REALLY sweet, like my saliva glands went into overdrive when I ate one of these but I’m not sure how sweet they are if you just use peanut flour. If anyone can find peanut flour, LET ME KNOW!  My husband did not care of the texture at all and I wasn’ a fan at first,  but if you are looking to curb your sweet tooth, these are awesome. I usually made these part of my bedtime snack. These are better when warm, so I covered them in plastic wrap and put them in the fridge and when I was ready to eat one, I put it in the microwave for 22 seconds.

Lemon & Blueberry Cheesecake Protein Muffins

Another recipe from Stephanie Fitness, click on the link to see her original post. I made these exactly how she made them but I just DO NOT like the taste of Splenda and/or Stevia no matter if I use Torani Syrups or granulated. I just do not like it. I have fallen in love with Xylitol however and I’m going to make these again because I’m determined that with the correct sweetener that tastes good to me, these would be da bomb. Once again, I cut and pasted her recipe and added in a few comments.

Serving: 12 Muffins
Prep Time: 8 Minutes
Bake Temp: 350 Degrees
Bake Time: 18 to 20 minutes

Main Ingredients
2 cups Old-Fashioned Oats
1 cup Fat Free Cottage Cheese
1/4 cup All-Natural Applesauce {no sugar added}
1 TBS Lemon Peel, grated
1/4 cup Vanilla Torani Sugar-Free Syrup <—-going to replace with 1/4 cup Xylitol next time
1 cup Egg Whites
1 tsp Vanilla Extract
1 tsp Lemon Extract
1 TBS Stevia {6 packets} <—–going to leave out next time
1 tsp Baking Powder
1/2 tsp Baking Soda
1/8 tsp Sea Salt

Separate Ingredients
1 cup Blueberries, unsweetened & frozen
4 oz Fat Free Cream Cheese
1/2 TBS Stevia {3 packets} <—–maybe use Stevia again, might use Xylitol

Directions
1. Preheat oven to 350 degrees. Lightly spray 12 cup muffin tin with olive oil.

2. In a blender, mix together all of your Main Ingredients. Blend ingredients in blender until smooth and creamy. Fill up all 12 muffin cups 3/4 full with muffin mixture.

3. In a separate bowl, mix together cream cheese and 1/2 TBS Stevia. Sprinkle frozen blueberries on top of muffins. Then using a butter knife carefully scoop cream cheese mixture and drop onto muffins.

4. Place muffins in over at 350 degrees and bake for 18 to 20 minutes. They should have a nice caramel color on their tops when they are done.

5. Remove from oven and let them cool completely before removing from muffin tin. Enjoy!

 

Nutrition Facts – Servings Size: 2 muffins
Calories: 186
Carbs: 26g
Proteins: 15g
Fats: 2g

Garlic & Herb Stuffed Meatballs

This recipe is from Stephanie Fitness, click to see the original link 🙂 Instead of retyping everything she has already written, I just cut and pasted (and added a few things)!

Servings: 4
Preheat Oven: 350 degrees
Prep Time: 5 minutes
Cook Time: 45 to 50 minutes

Ingredients
1 pound ground lean turkey {93/7}
1/4 cup old fashioned oats
2 tsp Worchestire Sauce
2 Laughing Cow Garlic & Herb cheese wedges <—–(I just used the regular, light)
1/2 tsp Garlic Powder
Salt & Pepper, to taste
Olive Oil Spray

Directions
1. Lightly spray muffin tin with Olive Oil spray. Set aside. Cut two laughing cow cheese wedges in half, so that you have a total of 4 slices. Set aside.

2. In a medium mixing bowl, combine your turkey, oats and Worchestire Sauce. Pat your meat mixture down into bowl. Take your hand and score meat into four equal parts.

3. Take 1/4 of turkey mix and pat into a flat patty. Take 1 piece of cheese and place in center. Start forming turkey mix around your cheese wedge till completely covered. Roll into a ball. Repeat this step till you have 4 perfect stuffed meatballs.

4. Place meatballs into muffin tin (I just placed them on a baking sheet). Pour a small amount of water into remaining cups so that the pan will cook evenly and you won’t ruin your muffin tin. Bake at 350 for 45 to 50 minutes. Enjoy warm!

Nutrition Facts {1 Meatball}
Calories: 214
Fat: 10g
Carbs: 4.5g
Protein: 24.5g
Fiber: .5g
Sugar: 1.25g