This is my version of a Green Smoothie. I have this Green Smoothie almost everyday for breakfast and either lunch or a snack. I tried the smoothies from The Green Smoothie Challenge but they did not have enough flavor for me. My smoothie has more calories but I love it.
2 cups of fresh spinach
1/2 cup – 1 cup of almond milk
1 – 2 cups of water
1 banana – (frozen)
1 Tbsp. of reduced fat peanut butter
1/2 – 1 scoop Slim-fast chocolate powder
1 cup ice
3 – 4 strawberries (if I have them)
Put everything into a blender and blend.
Pour into a cup. Enjoy
It is as easy as that. There is enough for 2 drinks. I will put blender glass into fridge and then add a little ice and blend it again when I go to drink the 2nd half.
I am always looking for good healthy snacks. When I tried this recipe I used both zucchini and squash. I prefer squash to zucchini. I was not crazy about these crisps. I used ranch and white sauce (the one from the Japanese Steak House) to dip in. My daughter did not like it, but the neighbor kids loved them with ranch dressing.
2 – medium zucchini
1 Tbsp olive oil
¼ cup freshly grated Parmesan cheese
¼ cup plain dry bread crumbs
salt & pepper
Preheat oven to 450°. Spray cookie sheet with cooking spray.
Slice the zucchini into ¼-inch thick slices.
In a bowl, toss the zucchini with the oil.
In another bowl, combine the cheese, bread crumbs, salt & pepper.
Dip the zucchini slices into the mixture, coating on both sides.
Place on the cookie sheet and bake for 25 to 30 minutes.
Each serving (1/2 cup) is about 100 calories. I used planko instead of bread crumbs. As I said before I was not crazy about them. I will try them again but I think I will change it. I’m just not sure how yet. Let me know what you think.
I saw these online months ago but when I showed them to my daughter she turned her nose up at them. I completely forgot about them, then about a week ago I decided to just try it so I cooked them and she loves them. About twice a week she asks for them. (Most of the time she wants pancakes.)
They are super easy to make.
6 slices of bacon
6 slices of bread
salt and pepper
Preheat oven to 375°. Take a muffin pan and spray with cooking spray.
Cook the bacon (I use the microwave)
Take the bread and press it until it is thin, then butter it.
Push the bread into the muffin cup.
Take the cooked bacon and crumble it into the cup on top of the bread.
Crack the egg and put the egg on top.
Sprinkle with salt and pepper.
Cook for about 25-30 minutes depending on how done you want the egg.
It is as easy as that. They should just pop right out when done. I cut the crusts off of the bread for my daughter and I use my heart shaped muffin pan.
This is a recipe I got from the 10 dollar dinners TV show with Melissa d’Arabian. I am not crazy that they say it is a $10. dinner. If you have most of the items then it could be but if you do not have all of the ingredients and you need to buy most or all of them then it is not. I had most of the items but the puff pastry is a little expensive. It turned out pretty good and I really liked the way the puff pastry turned out.
2 Tbsp. butter
1/2 chopped onion
1 chopped carrot
1 chopped celery stalk
salt and pepper
2 cloves minced garlic
2 tsp. dried thyme
1 Tbsp. flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 tsp. Dijon mustard
1/2 cup frozen peas
1 1/2 cups of cubed or shredded cooked chicken
1 sheet of frozen puff pastry, thawed
Preheat oven to 375°.
Melt the butter in a large saute pan over medium heat. Add the onions, carrots, and celery with salt & pepper, until the carrots soften, about 10 minutes.
Add the garlic & thyme. Cook for another minute.
Add the flour and cook off the raw flavor, about another minute.
Turn up the heat to med-high and deglaze the pan with the wine.
Wisk in the stock & mustard.
Add the peas & chicken & cook on a very low simmer until the sauce thickens up into a gravy, 5 – 10 minutes. Remove from heat and set aside.
On a lightly floured surface, unfold the pastry dough & cut into 4 even squares (cut once horizontally & once vertically).
Gently roll out each square, increasing the size of the square by about 20%.
Place the squares on a baking sheet and spoon the chicken mixture in the center.
Fold the squares diagonally into triangles.
Pince the edges together to create turnovers (use a little water if needed)
Press the edges with a fork to create a decorative border.
Whisk the egg with a splash of water and brush the turnovers with the egg wash.
Cut a small slit in the top to allow the steam to escape during baking.
Bake the turnovers until golden brown, about 30 minutes.
Let cool at least 10 minutes before serving as the insides will be very hot.
Changes I made:
I used regular mustard not Dijon.
I did not use an egg wash on the top of the pastry.
This recipe turned out pretty good. The puff pastry was crispy and good. The chicken pot pie mixture was ok also. It was not as good as another pot pie recipe that I have. It was not as flavorfull as the other recipe. I would not make this filling again but I will make my other pot pie and then put it into the puff pastry.
I love the cheese biscuits from Red Lobster but they are so fattening. I used to make them at home but when I started trying to lose weight one of the things I cut out of my diet was bread for dinner. Anyways, I am going to try this recipe tonight. I normally just use dried minced garlic from my spice rack but I am going to buy real garlic today to make the garlic oil – we will see how it goes.
I haven’t made this recipe yet – but I have made it before with butter not garlic oil - this is a recipe from Bobby Deen – I found his tv show and I am going to try a few of his recipes – they are lower in fat and calories than his mothers which is good -
1/4 cup olive oil
2 cloves of garlic
5 cups of biscuit mix
2 cups low-fat 1% milk
1/2 cup reduced fat shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Garlic Oil: Heat olive oil in a small pan on med-low. Add the garlic and cook for about 3 minutes or until the garlic is brown. Remove pan from heat and let cool.
Biscuits: Preheat oven 375°. Take the biscuit mix and add the milk. Stir until mixed, add the cheese. Take an ice cream scoop and drop biscuits on a greased cookie sheet. Brush each biscuit with the garlic oil. Bake for 10 minutes and then brush the biscuits again.
Changes I made: I made 1/2 of the recipe. They turned out pretty good. I also used only cheddar cheese. Next time I will add garlic powder to the bisuit mix before I cook them – I think they could have used more garlic!!