*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
1 mango, chopped
6oz fat free greek yogurt
1 cup fat free milk
1 1/2 tbsp honey
1 cup crushed ice
Combine all ingredients in a blender, and blend until smooth.
*NOTE: Recipe makes 3 servings at 4 Weight Watchers Points Plus per serving.
Sunday, August 21, 2011
Cabbage Salad
*NOTE: This recipe comes directly from the Green Lite Bites blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Roni's blog for yourself!*
Ingredients
2 cups shredded cabbage, any color
1/4 cup crumbled feta
1/2 tbsp honey
1 tsp olive oil
1 tsp oregano
2 tbsp red wine vinegar
Mix feta, honey, olive oil, oregano and vinegar.
Squish feta as you mix, making dressing creamy.
Pour over shredded cabbage and toss.
*NOTE: Makes 2 servings at 2 Weight Watchers Points Plus per serving.
Ingredients
2 cups shredded cabbage, any color
1/4 cup crumbled feta
1/2 tbsp honey
1 tsp olive oil
1 tsp oregano
2 tbsp red wine vinegar
Mix feta, honey, olive oil, oregano and vinegar.
Squish feta as you mix, making dressing creamy.
Pour over shredded cabbage and toss.
*NOTE: Makes 2 servings at 2 Weight Watchers Points Plus per serving.
Broccoli and Cheese Mini Egg Omelets
*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
4 cups broccoli florets (or any vegetables you have handy)
4 whole eggs
1 cup liquid egg whites
1/4 cup reduced fat cheddar cheese
1/4 cup good grated cheese (like pecorino romano)
1 tbsp olive oil
Preheat oven to 350
Saute veggies.
Generously spray cupcake tin with nonstick cooking spray.
Spoon veggies evenly into 9 tins.
In a medium bowl, beat egg whites, eggs, and grated cheeses (save just a little cheese).
our mixture into greased tins over veggies until about 3/4 full.
Top with grated cheese and bake about 20 minutes.
*NOTE: Each mini omelet is 2 Weight Watchers Points Plus.
Ingredients
4 cups broccoli florets (or any vegetables you have handy)
4 whole eggs
1 cup liquid egg whites
1/4 cup reduced fat cheddar cheese
1/4 cup good grated cheese (like pecorino romano)
1 tbsp olive oil
Preheat oven to 350
Saute veggies.
Generously spray cupcake tin with nonstick cooking spray.
Spoon veggies evenly into 9 tins.
In a medium bowl, beat egg whites, eggs, and grated cheeses (save just a little cheese).
our mixture into greased tins over veggies until about 3/4 full.
Top with grated cheese and bake about 20 minutes.
*NOTE: Each mini omelet is 2 Weight Watchers Points Plus.
Maryland-ish Crab Cakes
*NOTE: This recipe comes directly from the Green Lite Bites blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Roni's blog for yourself!*
Ingredients
5 Ak-Mak 100% Stone Ground Whole Wheat Crackers, crushed into bread crumbs
1 tbsp quick oats
1 tsp onion powder
2 tsp dried parsley
1/2 tsp dry ground mustard
1 tsp Old Bay seasoning
1/4 cup nonfat unflavored yogurt
2 tbsp Worcestershire Sauce
2 egg whites
1 pound jumbo lump crab meat
Preheat oven to 375.
In a small bowl, mix crushed crackers, onion powder, parsley, mustard, quick oats, and old bay.
In another bowl, whisk egg whites, yogurt, and Worcestershire sauce. Fold in crabmeat.
Combine dry mixture with wet mixture.
*NOTE: combined mixture will be wet.
Form mixture into 6 3oz patties (more like wet mounds) and place on a cookie sheet covered with foil and sprayed with nonstick cooking spray.
Bake for about 10 minutes. Turn on broiler to brown tops (or flip them over) and continue for about 5 more minutes.
*NOTE: Each crab cake is 2 Weight Watchers Points Plus. Buns and condiments are not included in points value.
Ingredients
5 Ak-Mak 100% Stone Ground Whole Wheat Crackers, crushed into bread crumbs
1 tbsp quick oats
1 tsp onion powder
2 tsp dried parsley
1/2 tsp dry ground mustard
1 tsp Old Bay seasoning
1/4 cup nonfat unflavored yogurt
2 tbsp Worcestershire Sauce
2 egg whites
1 pound jumbo lump crab meat
Preheat oven to 375.
In a small bowl, mix crushed crackers, onion powder, parsley, mustard, quick oats, and old bay.
In another bowl, whisk egg whites, yogurt, and Worcestershire sauce. Fold in crabmeat.
Combine dry mixture with wet mixture.
*NOTE: combined mixture will be wet.
Form mixture into 6 3oz patties (more like wet mounds) and place on a cookie sheet covered with foil and sprayed with nonstick cooking spray.
Bake for about 10 minutes. Turn on broiler to brown tops (or flip them over) and continue for about 5 more minutes.
*NOTE: Each crab cake is 2 Weight Watchers Points Plus. Buns and condiments are not included in points value.
Cheesy Zucchini Enchiladas
*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
1 tsp olive oil
2 cloves garlic, crushed
2 scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
1 1/2 cups grated reduced fat mexican blend cheese
4 large tortillas (low carb, preferred)
sauce:
1 garlic clove, minced
11 cup tomato sauce
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
1/2 cup fat free vegetable broth
Sauce:
Saute garlic in a saucepan.
Add chili powder, cumin, broth, and tomato sauce.
Bring to a boil.
Reduce heat to low and simmer for 5-10 minutes.
Set aside until ready to use.
Preheat oven to 400.
Saute garlic and scallions in olive oil over medium heat for about 3 minutes.
Add zucchini and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese. Mix well.
Divide zucchini between each tortilla. Roll and place seam side down in baking dish sprayed with nonstick cooking spray.
Top with enchilada sauce and remaining cheese.
Bake until hot and cheese is melted -- about 20 minutes.
Serve with chopped cilantro, scallions, sour cream, and salsa.
*NOTE: each enchilada is 7 Weight Watchers Points Plus.
Ingredients
1 tsp olive oil
2 cloves garlic, crushed
2 scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
1 1/2 cups grated reduced fat mexican blend cheese
4 large tortillas (low carb, preferred)
sauce:
1 garlic clove, minced
11 cup tomato sauce
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
1/2 cup fat free vegetable broth
Sauce:
Saute garlic in a saucepan.
Add chili powder, cumin, broth, and tomato sauce.
Bring to a boil.
Reduce heat to low and simmer for 5-10 minutes.
Set aside until ready to use.
Preheat oven to 400.
Saute garlic and scallions in olive oil over medium heat for about 3 minutes.
Add zucchini and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese. Mix well.
Divide zucchini between each tortilla. Roll and place seam side down in baking dish sprayed with nonstick cooking spray.
Top with enchilada sauce and remaining cheese.
Bake until hot and cheese is melted -- about 20 minutes.
Serve with chopped cilantro, scallions, sour cream, and salsa.
*NOTE: each enchilada is 7 Weight Watchers Points Plus.
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