Apricot Chicken

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This was good, easy, and definitely a repeat recipe :) Enjoy


  • 4 (4 oz) boneless chicken breasts
  • salt and pepper to taste
  • 1/3 cup apricot preserves
  • 1/8 tsp salt
  • 1 1/2 tbsp apple cider vinegar
  • 1 tsp dried rosemary


  1. Heat your grill to high heat and let it sit about 5 minutes before cooking chicken.
  2. Salt and pepper chicken to taste.
  3. Mix apricot preserves, vinegar, salt, and rosemary together in a microwave safe measuring cup.
  4. Turn grill down to medium heat, and add your chicken breasts.  Cook about 5 min on first side, or until chicken is cooked about 1/2 way through.
  5. Turn Chicken over on grill, and spoon/brush half the apricot mixture evenly over the chicken breasts.  Continue grilling another 3-5 min or until completely cooked through.
  6. Remove chicken from grill, and distribute remaining apricot mixture evenly over the top of the chicken breasts.


Makes 4 servings= 207 calories per serving

approximately 5 weight watchers points plus per serving




Beef Stew Shepherds Pie

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This is not a pretty dish, but it tastes SO good! I’ve always been intrigued and a bit weirded out by the concept of shepherds pie. I mean, why would you mix all those foods together when you could eat them nice and separately, in their own little OCD compartments??? It just seems so strange to mush everything together like that!! So, i thought to myself “self. i don’t think you’ll ever be a true shepherds pie kind of girl..but you know what’s delicious together? beef stew and mashed potatoes!” and so beef stew shepherds pie was born! It’s so rich, and flavorful, and hearty. This will really be great this fall and winter, and I’m so glad I made it. I hope you enjoy! PS you could make your own mashed potatoes and probably lower the calories further, but since i found these little gems, potato mashing has become a time consuming effort reserved only for Christmas, and days off. We do what we do to get the kids fed, homework done, piano, softball, girl scouts meetings, and school plays in, right? right.



  • 1 lb of stew meat
  • 1 onion, quartered, then cut in half (so, eighthed, that’s a word right?)
  • 15 baby carrots
  • 2 Cups hot water
  • 1 packet mcCormick beef stew seasoning mix
  • 1 cup mushrooms, sliced
  • 2/3 cup frozen peas
  • 2 TBSP cornstarch
  • 1 container of prepared bob evans original mashed potatoes



1. place beef, onions, and carrots in a medium crockpot.

2. Mix 1 1/2 cups of water with beef stew seasoning mix, and pour over top of beef mixture.

3. cook on low for 5-7 hours, stirring occassionaly if you’re available to do so.

4. Once 5-7 hour time is up, transfer mixture to a large oven safe skillet (cast iron if you have one). Add frozen peas and mushrooms to mixture.

5. Remove about 1/4 cup of liquid from stew mix, and mix with corn starch in a separate container, until mixture creates a smooth slurry.

6. Add the corn starch slurry into the stew and stir well with mixture. Continue to cook on low for about 10 min, or until mixture begins to thicken.

7. Microwave the bob evans mashed potates according to package directions. Spoon carefully and evenly over top of stew inside the skillet.

10. Place the oven-safe skillet into the Oven, and Bake at 350 for about 20 minutes.


Makes 4 servings= 530 Calories per serving

Approximately 14 weight watchers points plus




Ham and Havarti Frittata

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This was pretty good, and it was really quick. I served it with some fresh fruit in a 1/8 serving size, but it’s pretty low-cal and full of protein, so i’ll list different serving sizes today, in case you’re a little hungrier :) Great for Breakfast, Brunch, or Dinner, and Frittatas are versatile, so I’ll be posting more versions with different ingredients in the future.

Editors Note: I used a 10 Inch cast Iron skillet for this. I’m not sure how else you could make it, because of the high heat needed to finish this in the oven. Most oven-safe skillets are only “oven safe” to a certain temperature, so be sure yours will work in the oven.



  • 4 Egg whites
  • 5 whole eggs
  • 1/3 cup 1% Milk
  • 1/2 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 2 tsp olive oil
  • 1/4 cup diced onion
  • Diced Ham, 4 ounces (i bought a 4 oz pre-diced pack in the deli section)
  • 5 ounces Havarti Cheese (I used Boars Head creamy havarti from the deli)


1. Preheat oven to broil.

2. Heat oil in your cast iron skillet, on a medium setting on the stovetop. Sautee onions and diced ham until onions become translucent.

3. In a medium bowl, mix egg whites, eggs, milk, salt, pepper, and thyme. Whisk until everything is well blended.

4. Once onions and ham have been sauteed, spread them in an even layer in the skillet, and cover with the sliced havarti cheese.

5. Pour egg mixture over the top of the ham, onions and cheese and cook on medium on the stovetop 3-4 minutes until eggs appear to be set on the bottom, and are beginning to set through the middle. Don’t stir the eggs. Pay attention here to the heat. If your heat is too high your eggs will scorch. I set mine on about 4-5 on a 1-10 setting.

6. CAUTION: USE A POT HOLDER: The skillet handle will get very hot both on the stovetop, and of course, in the oven.

After bottom and middle of eggs have begun to set, place the whole skillet into the oven and allow it to broil 4-6 additional minutes.

7. Remove from oven when eggs appear set all the way through and top has just begun to turn golden in spots.

8. Allow to cool about 5 minutes before slicing the frittata like a pie to serve.
6 Servings= 225 Calories per serving

8 Servings= 165 Calories per serving

Approximately 5 weight watchers points plus for 1/6, or 4 points plus for 1/8.





Stuffed Shells Florentine

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This recipe is pretty classic, pretty easy, but not all that “quick” so it makes a good weekend recipe at my house. If you want to make it on a weeknight, and you’re short on time in the evenings, i’d recommend making the sauce, and stuffing the shells the night before, and then just adding the sauce, cheese, etc for the baking the next evening. Also, if you don’t want to make the sauce i’ve linked to here, you can use Prego Smart Light without affecting your calorie count. Any other jarred sauce will increase your calories.



  • 30 Barilla Jumbo Shells
  • 1 batch (or about 3 cups) Marinara Sauce
  • 15 oz Part Skim Ricotta Cheese
  • 2 egg whites
  • 1/2 Tsp Garlic powder
  • 1/4 Tsp Salt
  • Pepper to taste
  • 1 1/2 Cups mozzarella cheese shredded (divided into 1/2 cup, and 1 cup)
  • 1 Box frozen chopped spinach, thawed



1. Boil a large pot of water, and boil your shells until al dente.

2. Mix ricotta, egg white, garlic powder, salt, pepper, and 1/2 cup mozzarella in a medium sized bowl.

3. Lay about 4 stacked paper towels flat on your counter. Spread the thawed spinach out on these towels, and top with about 3 additional paper towels. Press hard to remove all the water from the spinach. This is very important. Otherwise your pasta will be watery.

4. Mix Spinach into ricotta mixture until everything is well incorporated.

5. Spread about 3/4 cup of marinara sauce on the bottom of an 8X13 baking pan.

6. Carefully stuff each shell with about 2 TBSP of Ricotta mixture, and set them into the 8×13 pan on top of the sauce. Arrange them in rows. They will be a tight fit.

7. Once all shells are stuffed and arranged, pour remaining Marinara sauce evenly over the tops of the shells.

8. Sprinkle evenly with remaining mozzarella cheese.

9. Cover with foil and bake at 350 for 20 min. Uncover and continue baking an additional 5-10 min.

10. Allow shells to sit/cool for about 5-10 min before serving. They will be hot.




Apple Cinnamon Muffins with Apple Butter Filling

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These Muffins are a “Mommy’s on a Diet” original! Far more delicious, and better yet, far lower in calories, than I could have hoped. I’m super happy with how these little gems turned out, and my kids love the little apple butter surprise in the center. You’ll be hard pressed to find another muffin under 130 calories that tastes this good!!!


  • 1 1/3 cups all purpose flour
  • 3/4 cup quick cook oats
  • 1/3 cup splenda brown sugar mix
  • 2 Tsp baking powder
  • 1/8 Tsp Salt
  • 1/4 Tsp Cinnamon
  • 1/2 an apple, diced
  • 2 Egg Whites
  • 1/2 Cup 1% Milk
  • 1/4 Cup water
  • 1 Tbsp Canola Oil
  • 1/4 Cup Lite Syrup
  • 12 Tsp Apple Butter


1. Place the Oats in a food Processor and chop until they become more like a powder or grainy flour.

2. Mix all Dry ingredients (flour-cinnamon) in a medium sized bowl.

3. In a smaller bowl, mix all wet ingredients except Apple Butter (Egg whites-Lite Syrup). Whisk together until smooth.

4. Add wet ingredients with dry, and stir until everything’s well incorporated. Add Apples and stir them in.

5. Spray a 12 count muffin pan liberally with non-stick spray.

6. Scoop 1/4 cup of muffin batter into each cup.

7. Spoon Apple Butter into one corner of a ziplock baggie. Carefully cut a small piece from the corner of the baggie where the apple butter is contained. This allows you to use the baggie as a piping bag.

8. Dip the cut tip of the baggie into the center of each muffin, and squeeze gently, inserting about 1 tsp of apple butter into the center of each muffin.

9. Bake Muffins on 400 for 12-15 minutes, or until they bounce back when touched on the top.

10. Allow to cool about 10 min before serving. Center is hot.

Makes 12 Muffins= 128 Calories per muffin!

Appx 3 weight watchers points plus




Grocery Store Fabulous Finds!

16 Aug hot dog

This page will be an ever-evolving Post. Meaning. I’m going to put it out there now, with the items I have currently on my mind, and add to it periodically as I find new exciting finds at the grocery store. Please check back regularly when you’re looking for inspiration at the grocery :)


1. Tumaro’s 60 Calorie Tortillas! There are lots of low-carb tortillas available on the market now. Some of them are very low calorie, and others are not. Here’s one particular brand that has less than half the calories of a tratitional flour tortilla the same size. I bought these at a Meijer store, but they may sell the same ones at a national chain near you!


2. Plain Greek Yogurt: I know this is very “in fashion” right now. Greek yogurt is all the rage. But, i’ve found so many great ways to use it that really do shave off a LOT of calories. For instance, when i’m making a recipe that calls for heavy cream, I use a mixture of 1% milk and greek yogurt instead. I never buy sour cream anymore, for anything. Plain greek yogurt tastes almost identical, and it’s far lower in calories. I use it to make dipping sauces that would typically take mayo or sour cream. it’s very versatile, and has become a staple in our house. My favorites are Fage and Chobani. Whatever you do, don’t eat it straight! It doesn’t taste like “yogurt” it tastes like sour cream!

3. Ballpark lean beef hotdogs: these are a really low calorie alternative to a traditional hot dog, and I think they bring a lot more flavor to the party than their turkey dog counterparts. 80 cal each.

hot dog


4. Baked Cheetos

I’m a sucker for these guys, and I swear I can’t tell the difference anymore between baked and traditional. For the record, I can’t stand baked potato chips… But these are really very close to the “real thing.”



5. Light Butter

Who knew! I was so excited when I found this! Just 50 cal per tablespoon. 1/2 the calories of regular butter.


6. 10 calorie Sodas

I’ve always had a hard time with diet soda. I just.cant.do.it.. I just can’t. I like the “zero” line better than diet, but this line of 10 calorie sodas is my favorite by far! They taste almost exactly like the “real” thing, and are much better than any no calorie option I’ve ever tried. I’ve seen them in: sunkist orange, dr pepper, 7 up, RC cola, Canada Dry ginger ale, and root beer. My favs: Dr Pepper and Canada Dry!


7. Minute Rice Multi Grain

This mixture of several varieties of rice, and quinoa is easy to make, and lower in calories than regular rice. It’s pretty bland if you just boil it plain, but throw a chicken bullion cube in the pot with the water and you’re in business!


Baked Lemon Butter Shrimp

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This is a lightened up variation of a recipe I found on Pinterest. It was a big hit! My 3 yr old ate a full serving without complaint, which is really a big deal. The flavors are perfect, and I poured the sauce that remained in the pan over the rice we were eating. Yummy.


- 8 oz frozen shrimp (cooked, deveined, peeled)
– 3 tbsp land O lakes light butter
– juice from 1/2 a lemon
– 1 tbsp Italian dressing seasoning (the kind in the envelope, you use to make dressing)


1. Thaw shrimp. Pour into baking dish.

2. Melt butter in a saucepan on low.

3. Squeeze lemon over shrimp, then pour butter over them.

4. Sprinkle with seasoning.

5. Bake at 350 for 15 min.

3 servings, only 120 calories per serving!

Approximately 3 weight watchers points plus




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