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Tag Archives: Calories

English Muffin Panini

Cheesy Pizza Panini

  • 1 Whole Wheat English Muffin or Sandwich Thin
  • 1 tbsp pizza sauce (you could use tomato paste, just be sure to sprinkle with salt and spices)
  • 1 Mini Babybel Light
  • Your fav pizza topics, optional of course (pepperoni, baby spinach, diced peppers)

If you like a crunchier muffin, pre-toast. I tend to like mine soft so I kept it raw.

Smear the sauce on the muffin, top with any toping and then place the cheese in the center.

Press in the George Foreman or a panini press, about 4 minutes

 

185 Calories per serving (whole sandwich)

 

From GreenLiteBites

Breakfast Cookies

Peanut Butter Banana Oat Breakfast Cookies ~ These cookies have the great flavor of peanut butter, are power packed because of adding protein powder and are egg & flour free and are sweetened with bananas & applesauce.  If you want to indulge, add some chocolate or carob chips & take the flavor up to the next level!

  • 2 ripe bananas, mashed until smooth & creamy
  • 1/3 cup peanut butter ~ creamy or chunky
  • 2/3 cup unsweetened applesauce
  • 1 scoop vanilla protein powder ** (can be made without, cookie will just be lower in protein)
  • 1 tsp vanilla extract
  • 1 tsp butter flavor extract ** (optional)
  • 1 1/2 cups quick oatmeal
  • 1/4 cup chopped nuts (peanut, walnut, or your favorite)
  • 1/4 cup carob or chocolate chips (**optional)

Preheat heat oven to 350 degrees.

In a large bowl, mix mashed banana & peanut butter until completely combined then add in the applesauce, vanilla protein powder & the extract(s) ~ mix again until all are completely combined.

Add in the oatmeal & nuts to the banana mixture & combine.  (** add the optional carob / chocolate chips at this time if you want them mixed throughout)

Let dough rest for 10 minutes.

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet & flatten cookies into rounds. (** if you just want the carob / chocolate chips on the top of the cookies, add now)

Bake cookies approx. 30 minutes, or until golden brown & done.  Remove from oven & let rest on cookie sheet for 5 minutes, then move to cooling rack.  (if you want the traditional fork tong marks on the cookies, use a pizza cutter or sharp knife to score the tops of the cookies while they’re still warm)

When cookies are completely cool, store in a covered container.  Enjoy!

Recipe from Watching What I Eat

Guilt Free Red Velvet Cake Batter

Guilt-free red velvet cake batter… is there even such a thing? This twist on a common favorite bakery treat will give those calories a run for their money. Try this healthy smoothie and see if it does the trick to satisfy your sweet tooth.

Red Velvet Cake Batter Green Drink

Ingredients:

1 C. non-dairy milk, or organic milk
1 small/medium beet: peeled, steamed, and chopped
1/3 C. frozen raspberries
1 frozen banana
4 TB. cocoa powder
4-pitted dates
1 TB chai seeds or ground flax seeds
1-2 TB. sweetener of choice (agave, maple syrup, or honey)
Ice

Recipe & Picture via http://thediva-dish.com/

Feta, Herb And Sun-Dried Tomato Stuffed- Chicken

  • 2 cups water
  • 1/2 cup sun-dried tomatoes, packed without oil
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1/2 teaspoon minced garlic
  • 3/4 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt
  • 2 tablespoons butter
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 teaspoons thinly sliced fresh basil (optional)
  • Calories: 311
  • Calories from fat: 29%
  • Fat: 10.1g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 43g
  • Carbohydrate: 8.2g
  • Fiber: 2.5g
  • Cholesterol: 121mg
  • Iron: 1.6mg
  • Sodium: 572mg
  • Calcium: 77mg

Pork Chops with Country Gravy

Pork Chops with Country Gravy

Servings

4 servings (serving size: 1 chop and 1/2 cup gravy)

Calories

252 calories per serving

Ingredients

• 1/4 cup all-purpose flour (about 1 ounce)
• 3/4 teaspoon salt
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rubbed sage
• 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
• 1 tablespoon butter
• Cooking spray
• 1 1/2 cups 1% low-fat milk

Preparation

1.)  Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
2.)  Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
3.)  Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.

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