Skinny Muddy Buddies

I wanted to find a healthier snack with lower calories.  My obsession with muddy buddies is no secret, (here, here, here, here, or here) so I was so excited to find this recipe with half of the calories.  I still need my muddy buddy fix while I am watching what I eat and I was able to have an entire serving for 100 calories!!   Regular muddy buddies have 365 calories in a cup!  Yikes!  These are a great snack to curb your chocolate craving and the ingredients are so much better for you!   I almost think these are better than the regular ones.  These are my new favorite snack!

Rating: 5 stars  Difficulty of Recipe: 2 stars

Review: I loved that these were made with healthier ingredients and still tasted awesome.  I did have to order the sugar free almond bark off of amazon because I couldn't find it in the store.  If you can't find it you can always buy regular chocolate almond bark.  You will still be reducing the calories significantly with the other ingredients.  Don't stress.  I absolutely love this addicting snack and will be making it again and again!

Ingredients:
2 cups Fiber One Honey Squares
2 Tbsp I can't believe its not butter
2 Tbsp Creamy All Natural Peanut Butter
1 Package Fat Free Sugar Free Vanilla Pudding
2 Squares Sugar Free Chocolate Almond Bark
2 Tbsp Powdered sugar (optional)

1. Melt the butter, Natural Creamy Peanut Butter, and Chocolate Almond Bark in saucepan on low heat being careful not to overcook.
2. After melted, pour mixture over the Fiber One Honey Squares
3. Let the mixture cool for about 20 minutes.
4. After the mixture has hardened pour it into a large ziplock bag, and add the box of pudding mix and shake gently.  (This is where I add the extra 2 Tbsp of powdered sugar to the bag)

Recipe from: Watch Me Do

Makes 4 servings

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Skinny Chicken Pesto Bake

I love pesto.  So I was really excited to try this recipe out. I can't even describe how this basil pesto added such amazing flavor to this chicken.  I feel like this is something I would have ordered at a nice restaurant but was able to make it at home.   This was absolutely fantastic!  It will definitely not disappoint.

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review: This was my first time making pesto and it turned out fantastic!  The chicken was perfect and moist and had tons of flavor.  I will definitely make this again!

Ingredients:
2 (16 oz) boneless, skinless chicken breasts
salt and pepper to taste
4 tsp skinny basil pesto *see recipe below
Roma tomatoes, thinly slices
6 Tbsp shredded reduced fat mozerella cheese
2 tsp grated parmesan

Basil Pesto:
1 cup fresh basil
1 clove garlic
1/4 cup grated parmesan
salt and pepper to taste
2 1/2 tbsp olive oil

1.  Preheat the oven to 400 degrees.  Prepare the basil pesto by pulsing in a food processor.  Add the basil, garlic, parmesan, and salt and pepper.  Slowly add the olive oil.  Set aside.
2. Wash the chicken and dry with paper towel.  Slice the chicken breast horizontally to create four thinner cutlets.
3.  Line a baking sheet with foil or parchment paper.  Lay chicken on the foil.  Spread 1 tsp basil pesto on top.  Bake for 15 minutes until the center is no longer pink.  
4.  Remove from oven and top with tomatoes, mozzarella, and parmesan cheese.  Bake for another 3-5 minutes or until cheese is melted.  
Recipe from Skinnytaste
Servings: 4 • Size: 1 piece • Old Points: 6 pts • Points+: 6 pts
Calories: 236 • Fat: 11.5 g • Carbs: 2.5 g • Fiber: 0.5 g • Protein: 28.5 g • Sugar: 0 g
Sodium: 491 mg (without salt)

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Monterey Chicken

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Skinny Raspberry Swirl Cheesecake

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Wow. This was uh-mazing!  This was my first experience baking a cheesecake and it turned out perfectly.  I am not sure what made this cheesecake taste so good.  Maybe it was the greek yogurt in it, or maybe even the raspberry jam swirled throughout.  Whatever it was I couldn't even believe that it tasted so awesome and turned out so good.  My hubby kept sneaking more and more from the fridge.  He loved it.  The kids loved it.  And I got to eat a whole slice for 132 calories for dessert and I didn't even have to feel guilty about it.  This made preparing for my cruise a little bit easier.

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review:  This was actually pretty easy to make.  I used reduced fat graham crackers which also helped reduce the calories.  For easier cutting and removal, I did bake my cheesecake on parchment paper.  This was so so good!

Ingredients:
1/2 cup crushed graham cracker crumbs
1 tbsp light butter, softened
8 oz reduced fat cream cheese, softened
1/4 cup sugar
6 oz fat free vanilla Greek Yogurt
2 large egg whites
2 tbsp lemon juice
1/2 tsp vanilla extract
1 tbsp all purpose flour
1/4 cup strawberry jam (you can use any jam)
chocolate chips for drizzling on top (optional)

1.  Crush graham cracker crumbs.  Can place them in a gallon size ziplock bag and use a rolling pin to crush, or food processor.  Melt the butter and mix together until evenly moistened.
2.  Coat an 8x8 square baking pan with cooking spray and preheat your oven to 350 degrees.  Press graham cracker crumbs evenly in the bottom of the pan.
3.  In an electric mixer blend cream cheese, sugar, and vanilla until smooth.  Gradually beat in the fat free yogurt, egg whites, lemon juice and flour just until blended.  Do not over-mix.  Pour over the graham cracker crust.
4.  Stir your jam until smooth.  Drop by small spoonfuls over the cheesecake surface.  Using a knife, swirl the jam throughout the cheesecake to create a marble effect.
5.  Bake 25 to 30 minutes or until the center is almost set.  Don't let the edges get too brown.  Cool at room temperature and chill a few hours in the refrigerator.
5.  Melt your chocolate chips in microwave and barely drizzle the top with the melted chocolate.
Recipe adapted from Skinnytaste
Servings: 9 • Size: 1 slice • Old Points: 3 pts • Points+: 4 pts
Calories: 132.9 • Fat: 5.6 g • Carb: 15.1 g • Fiber: 0.1 g • Protein: 5.8 g

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Skinny Mini Cheesecake

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Slow Cooker Skinny Pulled Pork Barbacoa

I am majorly {obsessed} with Cafe Rio.  My Cafe Rio Recipe that I make tastes just like the real deal.  Well this recipe that I found I think gives my other recipe a run for the money.  It tasted just like Cafe Rio, but with reduced calories.  Do you know what they say is the secret ingredient?  Coca Cola.  This recipe is made with Coke Zero.  It makes the meat literally just melt in your mouth because it is so moist and tender.  It is so easy to shred this and just falls apart.  The flavor is out of this world with a little bit of sweet to it.  I had my pork over a delicious salad tonight and the whole family loved it... well except for the picky one.  He wouldn't try it.  He had a quesadilla.  Totally missed out! This was amazing!

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review:  I think my other recipe just got replaced.  The flavor was still just as great and so close to Cafe Rio's but with reduced calories.  We loved it.  We will definitely make this again and again!

Ingredients:
For the marinade:
2.5 pounds pork loin roast, fat trimmed
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounce coke zero
1/4 cup brown sugar (unpacked)
1/4 cup water

Step two:
8 ounce coke zero
6 oz can sliced green chilies
8 ounce tomato sauce
1 chipotle chili in adobo sauce
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder
1/3 cup unpacked brown sugar
salt and pepper to taste

1. Mix together the salt, pepper, coke zero, and brown sugar.  You can place the roast with this marinade into the crockpot or gallon size bag and let it marinate overnight or for at least two hours.
2. Take the pork out of the fridge and add 1/4 cup water to the marinade.  Cook on low 4-6 hours or high 3-4.  The pork should be able to shred very easily with fork.
3.  Drain all liquids and shred the pork with two forks.  Mix ingredients for step 2.  The coke zero, green chilies, tomato sauce, chipotle chili, garlic powder, cumin, chipotle chili powder, brown sugar, and salt and pepper to taste.  Mix with the shredded pork and continue cooking for an hour.
4. You can serve with black beans, cilantro lime rice, or whatever your heart desires.  :)
Recipe adapted from Skinnytaste

Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts
Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g

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Skinny Chipotle Black Bean & Turkey Enchiladas

There are just certain recipes that I find that I know that I will love.  This was one of those recipes.  I love turkey meat and black beans.  The spices and flavor in these were awesome. I love not having to compromise on taste while eating a low calorie meal.  278 calories to be exact.  And these are just what I needed to get back on track from my Sweethearts Buddies binge.  Dang those delicious creations!  

Rating: 4 stars  Difficulty of Recipe: 3 stars
Review:  This recipe has a little bit of a kick to it because of the chipotle peppers but the flavor is awesome.  These were alot easier to put together than I thought and using turkey meat made a great change to your regular enchilada.  I will be making these a lot before my cruise because they were healthy and delicious!

Ingredients:
Meat filling mixture:
1 lb extra lean ground turkey
15.5 can black beans, drained and rinsed
4.5 oz can chopped green chilis
2 cloves garlic
1/4 cup chopped onion
1/4 chopped cilantro
1-2 tsp chili powder
salt
8 (6 inch) low carb whole wheat flour tortillas
1 cup reduced fat shredded mexican cheese

Enchilada Sauce:
2 cloves garlic, minced
1-2 tbsp chipotle chilis in adobe sauce
1 1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
salt and pepper to taste

1.  For the enchilada sauce, spray cooking spray in medium saucepan and saute the garlic. 
2.  Add chipotle chilis, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.
3.  Reduce the heat to low and simmer 5-10 minutes.  Set aside.
4.  In a large skillet, brown the turkey meat and season with salt.  Add the onion, garlic, black beans, cilantro, green chilis, diced tomatoes, cumin and chili powder.  Mix well and simmer on low about 20 minutes.
5. Preheat the oven to 400 degrees.  Prepare your 9x13 by spraying with non stick spray.
6.  To assemble, put a 1/2 cup turkey mixture into each tortilla and roll up.  Place with the seam down in your 9x13.  
7.  Top with enchilada sauce and cheese and cover with aluminum foil and bake for 20-25 minutes.
8.  Top with low fat sour cream, scallions or cilantro if you would like! 

Servings: 8 • Serving Size: 1 enchilada • Points: 5 pts • Points+: 7 pts
Calories: 278.7 • Fat: 8.7g • Protein: 27.0 g • Carb: 35.6 g • Fiber: 15.1 g 
Recipe from Skinnytaste

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Petite Lasagnes

I still like to enjoy my favorite foods while I am watching what I eat.  I just have to enjoy them in mini size!  I am ok with that!  These only came out to being 191 calories for each one.  Put it with a side salad and a whole wheat baguette slice, and you have yourself a delicious meal!

Rating: 4 stars  Difficulty of Recipe: 3 stars
Review:  I thought these were going to be a lot harder to make but they were pretty simple to assemble.  Once they were assembled they only took 10 minutes to cook!  I left the onion and mushroom out just because I didn't want to risk the kids not eating them.  These were delicious and we will be making them again.

Ingredients:
12 oz raw ground turkey
1/4 tsp salt
1/4 tsp pepper
1 cup chopped onion
1/2 cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano
1/2 tsp basil
1 1/2 cups part skim ricotta cheese
24 small square wonton wrappers
1 1/2 cups shredded mozzarella cheese

1.  Preheat the oven to 375.  Heat a large skillet over medium high heat and add the turkey, mushrooms, salt and pepper.  Cook the turkey until it is cooked through.
2.  Add the garlic and stir constantly for about 30 seconds.  Add the can of crushed tomatoes and 2 tsp oregano.  Bring the pan to a gentle boil.  Reduce the heat to low and let simmer for 10 minutes.  Set aside.
3.  In a large bowl combine the ricotta cheese, a pinch of salt and pepper, and the remaining teaspoon of oregano, and the basil.  Combine and set aside.
4. Coat a 12 cup muffin tin with non-stick cooking spray.  Place one wonton wrapper into the bottom of each cup pressing firmly on the bottom and sides.
5.  Using half of the ricotta mixture, divide it among the 12 muffin cups.  Spoon it so it is on the bottom.  Then using half of the turkey meat mixture, spoon it evenly over the ricotta filled cups.  Sprinkle each cup with 2 tsp of mozzarella.
6. Gently press another wonton wrapper on top of the mozzarella layer.  Repeat the process distributing the remaining ricotta mixture and turkey mixture.  Top with mozzarella.
7.  Bake for 10 minutes of until the cheese has melted.
8.  Let the cups cool for a few minutes, remove from the pan and serve!
Recipe From Six Sisters Stuff
  
Nutrition Info for 1 petite lasagna:
Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g

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Slow Cooker Asian Lettuce Wraps

Yep another lettuce wrap recipe on the blog.  We are serious about getting healthy in our house especially before our cruise.  I love ordering lettuce wraps when we go to a chinese resturaunt.   And these lettuce wraps were so delicious that they reminded me of a nice restaurant.   I especially loved these because they had edamame, carrots, and water chestnuts in them.  Delicious and flavorful and only 258 calories for each one.  I will be making these weekly before the cruise!

Rating: 4 stars  Difficulty of Recipe: 3 stars
Review:  The only thing that I wished was different about these is that the teriyaki and soy sauce flavor would have pulled through more while cooking in the slow cooker.  Once I added the hoisen sauce at the end, I had to add about 4 Tbs of it because it just soaked into the meat.  I think next time I will make it, I will add some soy sauce and teriyaki sauce to the hoisen sauce at the end making the chicken a little bit more saucy.  The peanut sauce at the end poured on top made them absolutely delicious.  

Ingredients:
2 pounds uncooked ground chicken breast (You can use whole chicken, just shred at the end)
3 green onions
8 ounce can water chestnuts, drained and chopped
1 cup shredded carrots (2 Medium)
1 cup frozen sweet soybeans
4 teaspoons reduced sodium soy sauce
1 tablespoon Chinese style hot mustard
2 teaspoons reduced sodium teriyaki sauce
1 teaspoon rice vinegar
1/2 teaspoon ground black pepper
1 14 1/2 ounce can reduced sodium chicken broth
2 Tablespoons hoisen sauce
12 leaves butterhead or iceburg lettuce
Optional for topping
Asian Chili Sauce
Sesame seeds

Soy Peanut Dipping Sauce

1/4 cup soy sauce

1/4 cup rice vinegar

1/2 T sweet chili sauce

1 T creamy peanut butter

1 T water

1.  In your slow cooker, add the chicken, white parts of the green onions, water chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce, vinegar, and pepper.  Pour broth over all.

2.  Cook on low for 4-5 hours or high 2-2 1/2 hours.

3.  Strain the mixture and shred the chicken.  Stir in hoisen sauce and the green onion slivers.  

4.  Serve with lettuce.  Serve with asian chili sauce or soy peanut dipping sauce.  

Recipe from Better Homes and Gardens

Soy Peanut Sauce from The Baker Upstairs

• Servings Per Recipe 6,
 
• cal. (kcal) 258,
 
• Fat, total (g) 4,
 
• chol. (mg) 88,
 
• sat. fat (g) 1,
 
• carb. (g) 13,
 
• Monosaturated fat (g) 1,
 
• Polyunsaturated fat (g) 1,
 
• fiber (g) 3,
 
• sugar (g) 6,
 
• pro. (g) 40,
• vit. A (IU) 3596,
 
• vit. C (mg) 11,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
 
• Niacin (mg) 18,
• Pyridoxine (Vit. B6) (mg) 1,
 
• Folate (µg) 28,
 
• Cobalamin (Vit. B12) (µg) 1,
 
• sodium (mg) 538,
• Potassium (mg) 514,
 
• calcium (mg) 81,
 
• iron (mg) 2,
 
• Percent Daily Values are based on a 

Slow Cooker Tex Mex Lettuce Wraps

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It's a New Year!  Yay!  And with the New Year and a cruise next month, you know what that means.   Time to eat better and hit the gym regularly!  The fun of all the Christmas treats and parties is over and now the work begins.  The best part of this meal is that I feel like I was still having a delicious meal for dinner and it was healthy!  You save on so many calories by wrapping in lettuce.  And I loved being able to top with fresh ingredients.  The flavor of this chicken was so good and had a little kick to it.  My husband had four wraps.  He loved them!  We will probably be having these on a weekly basis until the cruise.  This recipe was so easy and the chicken just shredded perfectly and was so tender.  It was delish!

Rating: 4 stars  Difficulty of Recipe: 1 star
Review: I didn't add the jalepeno for fear that it may be to spicy for the kiddos.  It still had a kick to it because I used hot salsa. We will be making this again.  My hubby couldn't get enough!

Ingredients: 
1 1/2 lbs boneless, skinless chicken breast
1 package taco seasoning
1 jalepeno seeded and sliced
1 16 oz jar salsa
1 yellow onion, diced
salt, as needed
iceberg lettuce leaves for wrapping

1.  Sprinkle the taco seasoning on the chicken breasts.  Spray slow cooker with non-stick cooking spray and place chicken breasts along the bottom.
2. Put diced onion and jalepeno over the top of the chicken breasts.  Pour salsa on top.
3. Cook Chicken on low for 4-5 hours.
4.  Take chicken out of slow cooker and shred.  Place back in slow cooker and stir to combine.  Salt to taste.
5. To serve place about 1/4 of the chicken mixture in the center of the lettuce wrap and roll up!  Enjoy!
Recipe adapted from eat live run

Skinny Taco Soup

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DON'T FORGET TO ENTER IN MY $400 GIVEAWAY!!  HERE

This is our family's go-to taco soup recipe.  I know there are a lot of taco soup recipes out there that claim they are the world's best and so life-changing, but I think this is the only one you need.  It makes a lot and they are always asking me to bring it to family events.  Even in the summer time.  I have never tried a better taco soup recipe and I don't think I ever will.  It is so easy, hearty, and delicious.  The best part is that it is good for you!  I can eat an entire cup for 265 calories (I added up every ingredient)!  And it fills me up!  I crave this soup.  Definitely my favorite soup ever! 

Rating: 5 stars Difficulty of Recipe: 1 star
Things that I changed:  I add an extra packet of taco seasoning.  I like it extra taco-y!  I also do not add the water from the tomato soup can.  I like mine thicker.  If you want it more runny, add the water
Things that I would do differently next time: Nothing
Will I make it again?  Is that even a question?
Recipe from: My own :)

Ingredients:

1 pound ground lean turkey meat

2 cans or 1 big can of diced tomatoes (I used the fire roasted)

1 package low sodium taco seasoning (I used 2)

1 can tomato soup 

1 can dark kidney beans

3 small cans diced olives

1 can corn

Directions:

1. Brown the ground turkey meat.

2. Add all of the cans into the pot.

3. Bring to a boil and then reduce heat to low.  Let simmer for about 20 minutes.

3. That's it!  So easy!  Enjoy

Serves 8.5