Archive | October, 2013

100 Calorie Pumpkin Ice Cream Sandwich

22 Oct

This one is AWESOME…and it totally goes to my genius husband, who thought it up one day while looking for a sweet snack. This is so great, and I’m sure it would work pretty well with cheesecake or strawberry ice cream too!

2 graham crackers
1/4 cup slow churned pumpkin patch ice cream (this one is 90 cal per 1/2 cup)

Smoosh ice cream between graham crackers, and enjoy!

1 Ice Cream Sandwich= 100 Calories


So, Here’s my progress so far….. 67 lbs down, about 40 to go!

17 Oct

So, first, thank you guys for following my progress, and offering encouragement and support. As many of you know, we started our weight loss journey on Jan 6 of this year. Although the progress has slowed significantly in the past few months, our journey continues. For now, here’s a snapshot or two of our progress!!! Please keep checking in for more recipes and updates!


142 lbs

Low Calorie Pumpkin Pie

16 Oct

This is a fall classic. Who doesn’t love a good pumpkin pie!? Well, it’s hard to believe, but this is a delicious pie, just the way you like it, but less about 100 calories per slice! (those are real slices, not 1/16th of a pie). You may notice that this is a “crustless” pie… don’t let it turn you away. YOU WILL NEVER MISS THE CRUST, but you’ll love missing the 110 calories per slice that the crust would add. This is my favorite find this fall. The original recipe comes from “Cooking Light” magazine. This is a slight adaptation.

Pumpkin Pie

– 1 egg
– 2 egg whites
– 1 can (15 ounces) pumpkin
– 3/4 cup Splenda
– 1/2 cup Bisquick mix
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1 teaspoon pumpkin pie spice
– 1 can (12 ounces) fat-free evaporated milk
– Fat Free or Sugar Free Cool Whip


1. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, sugar, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.

2. Pour into a 9-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted near the center comes out clean. Serve with cool whip before serving. Refrigerate leftovers.

Makes 8 servings

1 Serving (made with splenda/sugar mix)= 117 Calories
1 Serving (made with splenda/sugar mix with 3 tbsp. cool whip)= 147 Calories
1 Serving (made with all splenda)= 93 Calories
1 Serving (made with all splenda with 3 tbsp. cool whip)= 123 Calories


Grilled Chicken,Cranberry, and Goat Cheese Salad

15 Oct

– 3 cups mixed greens or romaine hearts
– 1 1/2 tablespoons honey roasted slivered almonds
– 1/3 of an apple, chopped or sliced
– 3 Tbsp goat cheese
– 2 tbsp. craisins
– Sliced Red onion
– 3 oz grilled chicken breast (seasoned with salt, pepper, etc)
– 4 TBSP raspberry Vinaigrette

1. Arrange Lettuce, almonds, apples, cheese, craisins and red onions on a plate. Top with Chicken and vinaigrette.

Salad= 415 Calories

Crockpot Chicken Enchilada Soup

8 Oct

-1 1/4 lb skinless, boneless chicken breast
– 1 can Rotel tomatoes with chiles
– 1 Can black beans
– 1 can chicken broth
– 1 can Red Enchilada sauce
– 1 Cup frozen Corn
– 1 can of diced green chiles
– 1 can 98% fat free cream of chicken soup
– 1/2 tbsp. salt
– 1 tsp ground cumin

1. Mix all ingredients in a crock pot and cook on low for 8 hours.
2. remove chicken, shred, and return to pot.
3. Serve with garnish of: Greek yogurt (or sour cream), Shredded cheese, tortilla strips, jalapenos, black olives, green onion, etc.

Makes 8 (1 cup) servings: 211 Calories per Cup
with 2 tbsp. greek yogurt, 2 tbsp. 2% shredded cheddar, and 2 tbsp. tortilla strips: 315 Calories


Chicken Enchiladas

5 Oct

Of all the many, many things I’ve cooked (some healthy, some not-so-healthy) over the years, this is my husband’s favorite meal. If I had time to make this once a week, he would not complain. It is pretty darn yummy, and makes great left overs too.

-1.25 lbs chicken breast (boneless)
– 1 8 oz block fat free cream cheese
– 1/2 can of 98% fat free cream of chicken soup
– can of chopped green chiles
– 8 flour tortillas, fajita size (the size that’s about 90 cal each)
– 1 cup 2% shredded cheddar cheese- reduced fat
– 1 can red enchilada sauce
– salt and pepper to taste

1. Cook chicken and shred it (I leave it in the crockpot for about 7 hours and it shreds easily)
2. Mix chicken with cream cheese, soup, green chiles, and salt and pepper.
3. wrap 4 tortillas in a napkin and microwave for 20 seconds to warm and soften. Remove them and repeat with remaining 4 tortillas.
4. Divide chicken mixture evenly between the 8 tortilla shells. About 1/3 cup filling per tortilla.
5. Fold tortilla over filling and tightly roll tortilla around filling. Do not fold in edges.
6. Spray a pyrex baking pan with nonstick spray, and line enchiladas side by side across pan.
7. Pour enchilada sauce evenly over enchiladas, and top with shredded cheese.
8. Bake at 350 for 20-25 min.
9. Serve with reduced fat sour cream or plain greek yogurt! yum.

8 servings= 265 Calories per serving

enchilada 1

enchilada 2

enchilada 3