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Oven Roasted Potatoes

22 Mar

This recipe requires about 45 minutes, which is a luxury I don’t often have with our busy schedule. If you have all the time in the world…continue on. I prefer the results of the “slow cook” method. However, If you’re interested in speeding this up, you can use a ziplock steamer bag, and cook your potatoes 1/2 of the time listed on the bag. Then toss in olive oil and bake for only about 15-20 min.

Ingredients:

– 3 medium size (4 inches) Red potatoes
– 1 1/2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp pepper
– 1/4 tsp garlic powder
– 1/4 tsp paprika (optional)

Instructions:

1. Cut potatoes into cubes, no more than 1 inch wide.

2. Place potatoes, and olive oil in a large ziplock bag. Add salt, pepper, and garlic powder, and shake until all potatoes are lightly oiled.

3. Spray a flat baking sheet liberally with nonstick spray, and spread potatoes in a single layer on pan.

4. Cover pan with aluminum foil, making sure all corners are tucked under to create a seal.

5. Bake at 425 for 25 minutes. Uncover, turn potatoes, and bake another 10-15 minutes.

Makes 3 (1 cup) servings= 205 Calories per serving

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Lower Calorie Breakfast Casserole

14 Jan

I’ve tried the full fat version of this, and then I took that recipe and turned it into the low calorie version below. I actually prefer the low calorie version, and although it’s a little more calories than I’d eat at breakfast, you could either have a smaller portion, or a lighter lunch. I, on the other hand, like to make breakfast for dinner…so this works out great for us.

Ingredients:

– 8 reduced fat pilsbury crescent rolls
– 12 oz (1 roll) reduced fat breakfast sausage- Jimmy Dean
– 1 cup 2% cheddar cheese
– 1/2 cup part skim mozzarella
– 2 cups egg beaters (1 small carton)
– 1/2 tsp salt
– 1 tsp oregano

Directions:

1. Brown sausage in a skillet.

2. Roll crescent rolls out across the bottom of a 13X9 pan, sprayed with nonstick spray. (see photo)

3. Spread sausage evenly across crescent layer, and spread cheeses over sausage.

4. Mix egg beaters, salt, and oregano. Pour evenly over the top of the casserole.

5. Cover with foil, and bake.

ceramic pan: bake at 400 for 15 minutes. Uncover and continue to bake 10-15 minutes, or until middle of casserole is springy, and bounces back when you touch it.

Glass pan: cover with foil and bake at 350 for 25 min. uncover and continue baking additional 15-20 min.

Note, I’ve made this several times, and the cooking time has been a little different each time. Keep an eye on it to be safe.

Editors Note: Try adding some mushroom, tomato, onion, spinach, etc for something different.

6 Servings= 370 Calories per serving (appx 10 ww points plus)
8 Servings= 277 Calories per serving (appx 7 ww points plus)

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90 Calorie “Fried” Apples

2 Nov

I love Fried Apples, as any good southern girl should. I remember, growing up my grandmother taught me to save my fried apples at dinner and eat them on a biscuit for dessert…just like apple pie. Here’s a great “not really fried” apple recipe that my family enjoys. It’s a pretty decent substitute for the real thing when you’re calorie conscious.

Ingredients:
– 4 medium to large apples (I used gala)
– 1 tablespoon splenda
– 1/2 tablespoon cinnamon
– 1/2 tablespoon 0 calorie butter spray
– 1 tbsp.- 1/4 cup water

Directions:
1. Wash, core, and slice (but don’t you dare peel!) all apples.
2. Mix with cinnamon and splenda.
3. spray 0 calorie butter spray into a small-med size frying pan, and add apple mixture.
4. heat on medium heat, stirring regularly for about 3 min.
5. When/If apples start to stick, or you’re afraid they’ll burn, add 1 tbsp. water at a time to the skillet.
6. Cook apples down, stirring often (adding water as often as needed) until they reach the texture you prefer.

Enjoy these as a lovely side, or throw some fat free coolwhip on top for dessert.

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Skinny French Toast

1 Sep

People who know me in real life know that I love France, and all things “French.” I’m not sure how French toast got it’s name. I don’t think it’s origins can actually be traced to France, but I love it all the same. Here’s a skinny version just for you.

Ingredients:
6 slices Sara Lee Whole Wheat 45 calorie bread
4 egg whites
1/2 cup 1% milk
1 tsp cinnamon
1 tsp vanilla
nonstick spray
spray butter (0 calorie)

Directions:

1. Mix egg whites, milk, cinnamon and vanilla well in a bowl or shallow dish.
2. Heat a skillet to med-high (7 on my stove).
3. dip 3 slices of bread into the egg mixture, covering, but not saturating, each side.
4. Spray nonstick spray into skillet, and add each of the first 3 slices.
5. Flip slices when a nice brown crust begins to form on one side.
6. After each side is done, I spray with spray butter and allow it to sit on the skillet just long enough for the butter to form a bit of extra crust on each side of the bread.
7. Remove the first 3 slices, and make the next 3.
8. Serve with spray butter and sugar free syrup! Or top with some sugar free fruit topping!

2 Servings= 189 Calories per serving*

*calories do not include syrup or fruit topping. Only French toast itself.

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Skinny Bacon and Swiss Quiche

5 Aug

I’ve been counting calories for 7 months now. I’ve been able to “skinny down” a lot of the recipes i made before, but the one that alluded me the longest was my quiche. It’s REALLY hard to make a decent quiche without using full eggs or heavy cream. After my 9 year old begged me to make a quiche, it prompted me to skinny down this recipe and I’m so glad I did. I can see this previous favorite making it’s way back into regular rotation at our dinner (and breakfast) table!

Ingredients:
– 1 premade pie crust (i used pillsbury roll out dough)
– 6 slices of bacon
– 2-3 cups of fresh spinach
– 5 slices of swiss cheese
– 1/2 cup 1% milk
– 1/2 cup plain greek yogurt
– 4 eggs + 4 whites
– Salt and pepper to taste

Directions:

1. preheat oven to 400
2. Using kitchen scissors, cut raw bacon into small pieces. Fry bacon and drain fat. Set aside.
3. Use kitchen scissors to cut swiss cheese slices into small pieces too. Set aside.
4. Use kitchen scissors to cut baby spinach into smaller pieces. I roughly cut each leaf into 4’s. Set aside.
5. Unroll pie crust into a deep dish glass pie pan.
6. Place 1/2 spinach into crust, followed by 1/2 of bacon and 1/2 of cheese. Repeat layer.
7. Put Eggs, Egg whites, milk, salt & pepper, and yogurt into a blender. Blend just until everything is smooth.
8. Pour egg evenly mixture over other ingredients inside the pie crust.
9. Cover pan with aluminum foil and bake for 45 minutes.
10. Uncover pan and bake an additional 15 minutes.
11. Allow quiche to cool at least 5 minutes before serving.

6 Servings= 301 Calories per slice

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