Tag Archives: diet Mexican

Faux Fried Ice Cream

2 Dec

I found this recipe on www.skinnytaste.com and it’s so good. I was looking for something fun to do with the kids, and here you have it. It was good enough that I bought more ice cream to make this again in the future.

– 3 cups of Edy’s double churn vanilla bean ice cream
– 2 cups of corn flakes cereal
– 3 tsp cinnamon

– 6 tsp honey
– 6 tbsp. lite Hershey’s syrup


1. Scoop out 6 1/2 cup portions of vanilla ice cream. Round them into balls, and place on a baking sheet lined with wax or parchment paper. Place these in the freezer for 2 hours or until they are very hard.

2. Place cinnamon and cereal in the food processer and blend until well crushed. Place in a freezer size baggie.

3. Roll each individual scoop of ice cream in cereal mixture until completely coated.

4. Drizzle each scoop with 1 tsp of honey, and 1 tbsp. of hersey’s lite syrup.

5. You can add whipped topping, nuts, cherries, whatever you like here… I’d encourage you to explore. However, this is where my fried ice cream ended, so this is what my calories will be composed of. (actually I added a few slivered almonds not accounted for here)

6 Servings= 183 Calories per serving


Black Bean Burritos

20 May

– 1 tablespoon olive oil
– 1 ½ cups chopped yellow onion
– 1 green bell pepper, finely chopped
– 1 cup Muir Glen canned fire-roasted chopped tomatoes or 1 cup tomato sauce
– 1 tablespoon chopped garlic
– 1 bay leaf
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon chopped fresh oregano or ½ teaspoon dried
– 1 teaspoon salt and additional to taste
– 1 cup fat-free, low-sodium chicken or vegetable broth
– 3 cups cooked black beans or 2 (15-ounce) cans black beans, rinsed and drained
– 1 tablespoon balsamic vinegar
– 2 tablespoons chopped fresh cilantro
– Ground black pepper to taste
– 1 teaspoon red chile flakes (optional)
– 8 tortillas (I use the ones that are 110 calories each)
– 1 cup shredded low- or reduced-fat Cheddar cheese
– 1 cup tomato salsa
– 2 tablespoons chopped scallions


1. Add the olive oil to a 3-quart saucepan over medium heat.

2. Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft.

3. Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes. Carefully add the broth and beans.

4. Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated.

5. Remove from the heat and discard the bay leaf.

6. Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chile flakes, if desired. Keep the bean mixture warm.

7. Transfer the tortillas one at a time to a nonstick skillet over low heat and heat them for several seconds on each side to soften and warm them. Transfer them to your work surface.

8. Sprinkle each warm tortilla with 2 tablespoons of the cheese. Top with ½ cup hot bean filling in the center of each tortilla.

9. Fold 2 sides of the tortilla in over the bean filling, then roll up the burrito from an unfolded edge.

10. Place 1 burrito, seam side down, on each of 8 plates. Top with salsa and scallions.

8 servings= 330 Calories
4 servings= 660 Calories

*HINT: I like to serve with a little reduced fat sour cream on top, and jalapenos. YUM-O!