Hello ladies! How are you guys doing on this whole challenge deal. I know i'm a slacker and havent gotten on here to post any new receipes, but I do have some. I will get them up here as soon as I get moved and situated, between the two jobs and Ray it takes all I have to eat healthy and go to the gym. I hope you guys are doing well and keep up the good work.
much love,
Stef

Turkey Wraps

Found this on allrecipes.com

Ingredients

• 1 (8 ounce) package cream cheese with chives(you can leave this out for a healthier taste..you will taste the mustard even more)
  
• 2 tablespoons Dijon mustard
• 6 (8 inch) whole wheat tortillas (spinach wraps are good too--even if you dont like spinach)
  
• 1 1/2 cups finely shredded iceberg lettuce( replace with romaine)
  
• 12 slices thinly sliced deli turkey
• 3/4 cup shredded Swiss cheese
• 1 large tomato, seeded and diced
• 1 large avocado, sliced
• 6 slices bacon, cooked and crumbled(you may want to leave this out--or use less for a healthy version)
  

Directions

1. Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
2. Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
3. Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut.

Nutritional Information

Amount Per Serving Calories: 361 | Total Fat: 27.4g | Cholesterol: 78mg

Nutritional Information

Turkey Wraps

Servings Per Recipe: 6

Amount Per Serving

Calories: 361

• Total Fat: 27.4g
• Cholesterol: 78mg
• Sodium: 1213mg
• Total Carbs: 10.8g
• Dietary Fiber: 3.7g
• Protein: 20.3g

For a warm variations--use grilled, boneless, skinless chicken--and put this in the oven or pan to heat it up.

Chicken Soup

This recipe came from allrecipes.com

Ingredients

• 1 boneless chicken breast half, cooked and diced
• 2 cups water
• 2 carrots, chopped
• 1 zucchini, diced (I prefer carrots..but its up to you)
  
• 1 clove garlic, minced
• 1/2 teaspoon chicken broth base
• add whole wheat egg noodles
  

Directions

1. Put cooked chicken meat and water in a large pot and bring to a boil.
2. Add the carrots, zucchini and garlic and simmer all together for 5 to 10 minutes.
3. Add the chicken broth and simmer for an additional 5 minutes. Serve.

Nutritional Information

Amount Per Serving Calories: 150 | Total Fat: 4.5g | Cholesterol: 41mg

Nutritional Information

Chicken Soup

Servings Per Recipe: 2

Amount Per Serving

Calories: 150

• Total Fat: 4.5g
• Cholesterol: 41mg
• Sodium: 264mg
• Total Carbs: 10.7g
• Dietary Fiber: 3.4g
• Protein: 17.1g

Whole Wheat Blueberry Pancakes

Recipe came from allrecipes.com

Ingredients

• 1 1/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1 egg
• 1 cup milk, plus more if necessary (save cal & fat by using
  
• 1/2 teaspoon salt
• 1 tablespoon artificial sweetener
• 1/2 cup blueberries

Directions

1. Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
2. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Footnotes

• 
  

FOOTNOTE

• You may need to use more milk than 1 cup. The batter should be thin enough so that it pours, but not so thin that it's runny. We find that 1/4 cup additional milk is about the maximum needed.

Nutritional Information

Amount Per Serving Calories: 160 | Total Fat: 2.6g | Cholesterol: 46mg

Nutritional Information

Found a blueberry recipe...pancakes now instead of waffles...YUMMY

Whole Wheat Blueberry Pancakes

Servings Per Recipe: 5

Amount Per Serving

Calories: 160

• Total Fat: 2.6g
• Cholesterol: 46mg
• Sodium: 464mg
• Total Carbs: 26.7g
• Dietary Fiber: 4g
• Protein: 9.8g

Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

HAHA these have your name in them!! Got the recipe from allrecipes.com

Ingredients

• 2 eggs
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 bananas, mashed
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 cup frozen sliced strawberries

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
2. In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
3. Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.

Nutritional Information

Amount Per Serving Calories: 212 | Total Fat: 5.9g | Cholesterol: 35mg

Nutritional Information

Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Servings Per Recipe: 12

Amount Per Serving

Calories: 212

• Total Fat: 5.9g
• Cholesterol: 35mg
• Sodium: 122mg
• Total Carbs: 38.1g
• Dietary Fiber: 4g
• Protein: 4.2g

Low-Fat Blueberry Bran Muffins

This recipe came from allrecipes.com

Ingredients

• 1 1/2 cups wheat bran
• 1 cup nonfat milk
• 1/2 cup unsweetened applesauce
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup blueberries

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
2. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
3. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Nutritional Information

Amount Per Serving Calories: 123 | Total Fat: 0.9g | Cholesterol: 18mg

Nutritional Information

Low-Fat Blueberry Bran Muffins

Servings Per Recipe: 12

Amount Per Serving

Calories: 123

• Total Fat: 0.9g
• Cholesterol: 18mg
• Sodium: 250mg
• Total Carbs: 28.3g
• Dietary Fiber: 4.3g
• Protein: 3.7g

Green Tea Zest

This is for you MiMI--got the recipe from allrecipes.com

Ingredients

• 1 fresh pineapple - peeled, cored and cut into chunks
• 2 large green apples, washed and sliced
• 1 1/4 teaspoons chopped fresh ginger
• 1 cup brewed green tea, chilled
• 1 cup mango sorbet or crushed ice

Directions

1. Juice the pineapple, apples, and ginger in a juice machine. Mix the juice with the tea, and stir in the mango sorbet.

Nutritional Information

Amount Per Serving Calories: 175 | Total Fat: 0.3g | Cholesterol: 0mg