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

Summer Berry Parfait with Yogurt and Granola

This recipe came from allrecipes.com

Ingredients

• 3/4 cup sliced strawberries
• 3/4 cup blueberries
• 1 (6 ounce) container vanilla yogurt
• 1 tablespoon wheat germ
• 1/2 banana, sliced
• 1/3 cup granola

Directions

1. Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.
   

Review--I forgot to add the banana, but this was SO good..I will probably have this everyday for breakfast..or as a late night snack...I used Activa Vanilla Yogurt, I couldnt find any plain granola so I used a vanilla flavored and added almonds..very yummy!

Banana Waffles

This recipe came from allrecipes.com--YUM

Nutritional Information (b/c you use whole wheat this nutritional info is not the same)

Banana Waffles

Servings Per Recipe: 4

Amount Per Serving

Calories: 244

• Total Fat: 2.7g
• Cholesterol: 56mg
• Sodium: 525mg
• Total Carbs: 47.3g
• Dietary Fiber: 2.5g
• Protein: 8.2g

Ingrediants

• 1 1/4 cups all-purpose flour (for us use whole wheat flour)
  
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 pinch ground nutmeg
• 1 cup 1% milk
• 1 egg
• 2 ripe bananas, sliced (try blueberries if you dont like bananas)
  

Directions

1. Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.

More Tips From Readers Digest

Sneaking in Fiber--Fiber is SUPER important!!

By: Reader's Digest

Ten ways to plant more "good carbs" into your diet.

In the lexicon of weight loss, the term "good carbs" refers to complex carbohydrates. These are foods like whole grains, nuts, beans, and seeds that are composed largely of complex sugar molecules that require lots of time and energy to digest into the simple sugars your body needs for fuel. Virtually every weight-loss program--be it Atkins, South Beach, Weight Watchers, or Dr. Dean Ornish's--welcomes complex carbs as part of a healthy, lean, long-term diet.

One of the biggest benefits of foods rich in complex carbs is that they also contain large amounts of fiber. Fiber, in basic terms, is the indigestible parts of plant foods. It is the husk on the grain of wheat, the thin strands in celery, the crunch in the apple, the casings on edible seeds. Fiber protects you from heart disease, cancer, and digestive problems. Depending on the type of fiber (yes, there are more than one!), it lowers cholesterol, helps with weight control, and regulates blood sugar. Bottom line: This is one nutrient you don't want to miss. Yet the average American gets just 12-15 grams of fiber a day--far below the recommended 25-30 grams. And that was before so many of us started cutting carbs for weight loss--and cutting fiber in the bargain.

Here's how to sneak "good carbs" and extra fiber into your daily diet with a minimum of effort.

1. Eat cereal every day for breakfast. Ideally, aim for a whole grain, unsweetened cereal with at least 4 grams of fiber a serving. Just eating any cereal might be enough, however. A University of California study found that cereal eaters tend to eat more fiber and less fat than non-cereal eaters. Healthy, high-fiber cereals you might want to consider include Kellogg's All-Bran Original, Kashi GOLEAN, and Kellogg's Raisin Bran.

2. Eat two apples every day. Not just to keep the doctor away, but because apples are a good source of pectin, a soluble fiber that contributes to a feeling of fullness and digests slowly. A 1997 study published in the Journal of the American College of Nutrition found that 5 grams of pectin was enough to leave people feeling satisfied for up to four hours. (green apples are the best)

3. Make a yogurt mix every Wednesday for breakfast. Take one container of yogurt and mix in 1/3 cup All-Bran cereal, 1 tablespoon ground flaxseeds, and 5 large, diced strawberries for a whopping 12.2 grams of fiber--nearly half your daily allowance!

4. Make baby carrots and broccoli florets dipped into low-fat ranch dressing your afternoon snack three days a week. You'll fill up the empty afternoon space in your tummy while getting about 5 grams of fiber in each cup of veggies. Get healthy recipe ideas for carrots and broccoli.

5. Keep a container of gorp in your car and office for the munchies. Mix together peanuts, raisins, a high-fiber cereal like All-Bran, and some chocolate covered soy nuts. Allow yourself one handful for a sweet, yet high-fiber, snack.

6. Switch to whole grain crackers. You'd never think a tiny cracker can make a difference, but one regular whole wheat cracker has 1/2 gram of fiber. Ten crackers give you 5 grams of fiber. So next time, spread your peanut butter on whole grain crackers (look for brands that proclaim they're trans-fat-free) instead of bread for a different taste treat.

7. Mix your regular cereal with the high-test stuff. Okay, we'll be honest. We wouldn't want to face an entire bowl of All-Bran either. But just 1/3 cup packs a walloping 8.5 grams of fiber. Mix it with an equal amount of Apple Cinnamon Cheerios and you'll barely know it's there (but you will be one-third of the way to your daily fiber intake). Check out the Nature's Path brands, which offer several truly delicious, high-fiber choices.

8. Add kidney beans or chickpeas (aka garbanzo beans) to your next salad. A quarter cup adds an additional 5 grams of dietary fiber, notes Lisa Andrews, R.D., a nutritionist at the VA Medical Center in Cincinnati. (YUCK--Lisa)

9. Make sure that the first ingredient in whole grain products has the word "whole" in it, as in "whole wheat," or "whole grain." If it says multi-grain, seven-grain, nutra-grain, cracked wheat, stone-ground wheat, unbromated wheat or enriched wheat, it's not whole wheat, and thus is lacking some of the vitamins and minerals, not to mention fiber, of whole grains.

10. Every week, try one "exotic" grain. How about amaranth, bulgur, or wheatberries? Most are as simple to fix as rice, yet packed with fiber and flavor. Mix in some steamed carrots and broccoli, toss with olive oil and a bit of Parmesan or feta cheese, maybe throw in a can of tuna or a couple of ounces of cut-up chicken, and you've got dinner. Or serve as a side dish to chicken or fish. Make sure all grains you try are whole grains.

Some Tips From Readers Digest

Losing Weight

By: Reader's Digest

Ten best tips for easy slimming down.

One of the best things you can do for your overall health is drop a few pounds. Or maybe more than a few pounds. Being overweight significantly increases your risk of heart disease, diabetes, stroke, high blood pressure, cancer... the list seems almost endless. Plus, if you do get sick or need surgery, being overweight can make any treatments riskier.

You know the drill when it comes to losing weight--take in fewer calories, burn more calories. But you also know that most diets and quick weight-loss plans have about as much substance as a politician's campaign pledges. You're better off finding several simple things you can do on a daily basis--along with following the cardinal rules of eating more vegetables and less fat and getting more physical activity. Together, they should send the scale numbers in the right direction: down.

1. Once a week, indulge in a highcalorie-tasting, but low-calorie, treat. This should help keep you from feeling deprived and binging on higher calorie foods. For instance:

• Lobster. Just 83 calories in 3 ounces.
• Shrimp. Just 60 calories in 12 large.
• Smoked salmon. Just 66 calories in two ounces. Sprinkle with capers for an even more elegant treat.
• Whipped cream. Just 8 calories in one tablespoon. Drop a dollop over a bowl of fresh fruit for dessert.

2. Treat high-calorie foods as jewels in the crown. Make a spoonful of ice cream the jewel and a bowl of fruit the crown. Cut down on the chips by pairing each bite with lots of chunky, filling fresh salsa, suggests Jeff Novick, director of nutrition at the Pritikin Longevity Center & Spa in Florida. Balance a little cheese with a lot of salad.

3. After breakfast, make water your primary drink. At breakfast, go ahead and drink orange juice. But throughout the rest of the day, focus on water instead of juice or soda. The average American consumes an extra 245 calories a day from soft drinks. That's nearly 90,000 calories a year--or 25 pounds! And research shows that despite the calories, sugary drinks don't trigger a sense of fullness the way that food does.

4. Carry a palm-size notebook everywhere you go for one week. Write down every single morsel that enters your lips--even water. Studies have found that people who maintain food diaries wind up eating about 15 percent less food than those who don't.

5. Buy a pedometer, clip it to your belt, and aim for an extra 1,000 steps a day. On average, sedentary people take only 2,000 to 3,000 steps a day. Adding 2,000 steps will help you maintain your current weight and stop gaining weight; adding more than that will help you lose weight.

6. Add 10 percent to the amount of daily calories you think you're eating, then adjust your eating habits accordingly. If you think you're consuming 1,700 calories a day and don't understand why you're not losing weight, add another 170 calories to your guesstimate. Chances are, the new number is more accurate.

7. Eat five or six small meals or snacks a day instead of three large meals. A 1999 South African study found that when men ate parts of their morning meal at intervals over five hours, they consumed almost 30 percent fewer calories at lunch than when they ate a single breakfast. Other studies show that even if you eat the same number of calories distributed this way, your body releases less insulin, which keeps blood sugar steady and helps control hunger.

8. Walk for 45 minutes a day. The reason we're suggesting 45 minutes instead of the typical 30 is that a Duke University study found that while 30 minutes of daily walking is enough to prevent weight gain in most relatively sedentary people, exercise beyond 30 minutes results in weight and fat loss. Burning an additional 300 calories a day with three miles of brisk walking (45 minutes should do it) could help you lose 30 pounds in a year without even changing how much you're eating.

9. Find an online weight-loss buddy. A University of Vermont study found that online weight-loss buddies help you keep the weight off. The researchers followed volunteers for 18 months. Those assigned to an Internet-based weight maintenance program sustained their weight loss better than those who met face-to-face in a support group.

10. Bring the color blue into your life more often. There's a good reason you won't see many fast-food restaurants decorated in blue: Believe it or not, the color blue functions as an appetite suppressant. So serve up dinner on blue plates, dress in blue while you eat, and cover your table with a blue tablecloth. Conversely, avoid red, yellow, and orange in your dining areas. Studies find they encourage eating.

---

From Reader's Digest Stealth Health. Buy this and other books at the Reader's Digest Store.

Make Your Own Whole Wheat Pasta

This recipe comes from allrecipes.com., I know it is easier to just by the pasta in the store...but I have all of these ingredients in my cabinet and thought what the heck..besides all that pasta in the store gets pricey (for the good kind). I don't have a pasta slicer but I'm gonna use a paring knife to carefully slice the dough...I've see my dad do with his dumplings...can't be too hard...right?

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1/2 teaspoon sea salt
• 4 eggs
• 2 teaspoons olive oil
• you will need some water if your dough is too dry
  

Directions

1. Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
2. Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

Footnotes

• 
  

• To cook fresh pasta
• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain, and use as desired.

Nutritional Information

Whole Wheat Pasta

Servings Per Recipe: 4

Amount Per Serving

Calories: 416

• Total Fat: 8.6g
• Cholesterol: 212mg
• Sodium: 293mg
• Total Carbs: 68.8g
• Dietary Fiber: 6.8g
• Protein: 17.3g

Avocado Delight

Avocado is a SUPER food--it is loaded with the good kinda fat--try this out...you can use it for a dip, a sandwich spread (that's what I do), or in tacos and burritos...any other way you can think of?

Ingredients

• 2 avocados - peeled, pitted and diced
• 2 tomatoes, diced
• 2 (2 ounce) cans chopped black olives
• 2 (4 ounce) cans diced green chiles
• 1 lemon, juiced
• salt and pepper to taste

Directions

1. In a medium bowl combine avocados, tomatoes, olives and chilies. Stir until ingredients are well mixed. Squeeze lemon juice over the mixture, and sprinkle with salt and pepper to taste.

Nutritional Information

Avocado Delight

Servings Per Recipe: 6

Amount Per Serving

Calories: 148

• Total Fat: 12.4g
• Cholesterol: 0mg
• Sodium: 612mg
• Total Carbs: 10.8g
• Dietary Fiber: 5.1g
• Protein: 2.2g

Almond Rice Pilaf Recipe : Paula Deen : Food Network

Almond Rice Pilaf Recipe : Paula Deen : Food Network: "Ingredients
2 tablespoons unsalted butter
1/4 cup finely chopped onion (1/2 a medium onion)
1/3 cup slivered almonds
1 cup uncooked long-grain white rice
2 cups chicken broth
1/4 teaspoon salt
Freshly ground black pepper
Chopped fresh parsley leaves
Directions
In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally. Add the rice; cook and stir for 1 minute. Slowly stir in the broth and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley."


I have'nt tried this dish yet. I'll make it this wknd and let yall know

Almond Chicken Salad Recipe : Paula Deen : Food Network

Almond Chicken Salad Recipe : Paula Deen : Food Network: "Ingredients
2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds
Directions
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds. Serve on bread or crisp lettuce."

Ginger Almonds Recipe : Alton Brown : Food Network

Ginger Almonds Recipe : Alton Brown : Food Network: "Ingredients
1 tablespoon ground ginger
1 teaspoon kosher salt
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 dried arbol chile, stemmed and broken into small pieces
1 pound whole natural almonds
1 tablespoon less-sodium soy sauce
1 tablespoon Worcestershire sauce
Directions
Heat the oven to 250 degrees F.
Combine the ginger and salt in a large mixing bowl and set aside.
Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week."

Live and Let Diet

This is what im going to try and do. Well see how this goes

Daily

Fruits

whole Grain

Leafy Greens

Nuts

Carrots

Green Tea

3x A Week

Oily Fish

Yoguart

Broccoli

Sweet Potato

Avocado

1x A Week

Red Meat

Pasta

Dessert

Alcohol

This is what you dnt want to eat:

Fast Food

Soda

Processed meals (like TV DINNERS)

Canned Soups

"DIET" ANYTHING!!!

Amelia

Our Goals

It's quite simple---we want to be thin again, we want to be healthy and be around for our children and grandchildren--here are some flashbacks to kick our butts into gear!!

Motivation by Embarressment --MiMi

This was the wrong starting weight--after a scale was found the true starting weight is 208!!

Gingersnap-Banana Frozen Yogurt

MiMi--I know you don't eat bananas I will look for a desert for you.... This is not that great for you but...if you just have to have something sweet, fruit is always good, and instead of ice-cream have frozen yogurt. Make it slightly healthier and leave out the gingersnaps!!

Ingredients

• 2 cups vanilla frozen yogurt, softened
• 6 gingersnap cookies, chopped
• 2 bananas, sliced
• 1/4 cup chopped toasted pecans

Preparation

1. Layer equal portions of frozen yogurt, chopped gingersnaps, bananas and pecans into 4 small dessert cups or glasses. Freeze until the yogurt is firm, at least 10 minutes.

Nutrition

Per serving: 287 calories; 12 g fat (4 g sat, 4 g mono); 15 mg cholesterol; 42 g carbohydrates; 5 g protein; 2 g fiber; 81 mg sodium; 249 mg potassium.

3 Carbohydrate Serving

Almond Crusted Chicken Fingers

This recipe came from eatingwell.com I LOVE fried chicken fingers--I haven't tried this recipe but it sounded good and got great reviews...

On a separate note..I noticed that this website gives this nutritional value but doesn't say how much is in a serving...1 strip? 3strips? who knows??

Ingredients

• Canola oil cooking spray
• 1/2 cup sliced almonds
• 1/4 cup whole-wheat flour
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 1/2 teaspoons extra-virgin olive oil
• 4 large egg whites
• 1 pound chicken tenders, (see Ingredient Note)

Preparation

1. Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.
3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Tips & Notes

• Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Nutrition

Per serving: 174 calories; 4 g fat (1 g sat, 2 g mono); 66 mg cholesterol; 4 g carbohydrates; 27 g protein; 1 g fiber; 254 mg sodium; 76 mg potassium.

Nutrition Bonus: Selenium (31% daily value).

Review--This was not very good--I ended up dipping them in Honey Mustard to drown out the taste--the almond was way too overpowering for me--Lisa

Good For You Meatloaf

I found this recipe on eatingwell.com I love meatloaf but after you add everything its not too good for you..so try this version (and the whole family can eat this--NO making 2 meals tonight). Add a side salad and you can have a dinner for less than 500 cal--this is kinda high in carbs but on the plus side it is high in protein and high in fiber--so just know that you are making this for dinner and really keep an eye out on your carbs for the day..or hit the treadmill extra hard! (PS DONT dip this in catsup--it defeats the purpose)

Ingredients

• 1 cup dried mushrooms, such as shiitake, porcini or chanterelle
• 1 cup bulgur, (see Ingredient Note)
• 1 cup boiling water
• 2 teaspoons extra-virgin olive oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 15-ounce can diced tomatoes, drained
• 1/2 cup nonfat evaporated milk
• 1/2 cup ketchup
• 1 large egg
• 2 large egg whites
• 1 1/2 pounds 90%-lean ground beef
• 1 cup fine dry whole wheat breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 teaspoons dried thyme
• 1/2 teaspoon salt

Preparation

1. Place mushrooms in a small bowl and cover with warm water; let stand for 30 minutes. Combine bulgur with the boiling water in another small bowl and let soak until the bulgur is tender and the water has been absorbed, about 30 minutes. Remove the mushrooms from the liquid; trim stems and coarsely chop caps.
2. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
3. Heat oil in a small skillet over medium-low heat and add onion, celery and garlic. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add Worcestershire and cook for 3 minutes, scraping the pan well as the mixture becomes sticky. Add tomatoes, evaporated milk and ketchup; stir to combine. Continue cooking until the mixture is very thick, about 3 minutes. Remove from the heat and let cool.
4. Whisk egg and egg whites in a large bowl. Add beef, breadcrumbs, the soaked bulgur, the mushrooms and the tomato mixture. Stir in parsley, thyme and salt. Mix gently but thoroughly with your hands.
5. Mound the meatloaf mixture into a free-form loaf on the prepared baking sheet. Bake until the internal temperature reaches 165°F, 50 to 60 minutes. Let cool for 10 minutes before slicing and serving.

Tips & Notes

• Ingredient note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. It simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, lebaneseproducts.com.

Nutrition

Per serving: 313 calories; 10 g fat (3 g sat, 4 g mono); 66 mg cholesterol; 32 g carbohydrates; 24 g protein; 6 g fiber; 467 mg sodium; 488 mg potassium.

Nutrition Bonus: Iron (34% daily value), Zinc (26% dv), Selenium (25% dv).

Stuffed Heirloom Tomatoes ( or bellpepper )

This recipe calls for one of my FAVORITE foods (I know you don't like tomatoes MiMi--maybe you could stuff a bellpepper?)

I got this recipe from william sonoma

This is a large recipe and makes many tomatoes but you will have some already made up!!

6-12 heirloom tomatoes
salt and pepper to taste
2 tbs extra virgin olive oil
1 yellow onion ( or your fav--i like the purple onion and i like the green onion--shoot i just like onions)
1/2 lb cremini mushrooms, finely diced
3 garlic cloves, minced
1 lb ground LEAN hamburger meat (the original recipe calls for italian sausage but that is too FATTY for us here)
1/4 tsp red pepper flakes
1 tbs minced fresh oregano
2 cups lightly toasted bread crumbs
3/2 cup grated parmigiano-reggiano cheese
1/4 cup minced fresh flat-leaf parsley

Preheat oven 375. Using a paring knife, core tomatoes. Scoop out seeds with spoon. Season inside of tomatoes with salt and pepper.

In saute' pan over medium heat warm 2 tbs oil. Add onion; cook 5 min, add mushrooms, salt and pepper, cook 5 min. add garlic; cook 1 min, add meat and red pepper flakes; cook until meat is thoroughly cooked. Drain the grease. Transfer meat mixture to a bowl; cool 10 minutes.

Stir oregeno, bread crumbs, 1/2 cup cheese and parsley into meat mixture. Stuff tomatoes with filling; place in baking dish.. Sprinkle with 1/4 cup cheese, divide evenly. Drizzle oil over tomatoes bake 30-35 min

Provolone & Pancetta Stuffed Chicken Breast

This recipe came from william-sonoma

Ingrediants:

1tps plus 1 1/2 cups extra virgin olive oil
6oz pancetta vut into 1/4" slices (not the same as bacon)
2 garlic cloves, minced
1 tbs minced fresh sage
boneless skinless chicken breast
salt and pepper to taste
3oz grated provolone cheese
1 cup all purpose flour
4 egg whites, lightly beaten
3 1/2 cups toasted bread crumbs

In a pan warm 1 tsp oil over medium heat. Cook pancetta until crispy. add garlic cook for 30 seconds. Drain on paper towel. Transfer pancetta mixture in a small bowel; stir in sage. (bake the pancetta for a slightly healthier option)

Create pocket in each chicken. Season chicken on both sides with salt and pepper. Stuff each breast with 2 tbs cheese and 1 tbs pancetta mixture. Set chicken on wire rack-lined with baking sheer; freeze 5 minutes. (for the heathiest version of this recipe STOP here--wrap the chicken in foil and BAKE)

Put flour, egg whites and bread crumbs in seperate breading pans. Dredge chicken in flour, then dip in egg whites and coat evenly with bread crumbs. Set chicken on wire rack-lined with baking sheet-set in fridge for 15 min.

Heat 1 1/2 cups of oil in pan and fry chicken breast.

Chicken and Asparagus Rolls

This is a recipe that I found in a magazine--I can't remember which magazine-- The page recognizes Peter Tannenbaum, New York, New York.

Serves 4-pre time 40 min (it doesn't take me but about 20 min)-Total Time- 1 hour

Ingredients:
4 boneless, skinless chicken breast
salt/pepper
2 tbs extra virgin olive oil
1 tbs chopped garlic [unless you like more :-) ]
1 cup grated Asiago or Parmesan cheese ( I have tried this with Mozzarella--YUM)
2 beefsteak tomatoes cut into slices
8 spears asparagus, trimmed, halved lengthwise, then crosswise ( I leave this out--YUCK)
a mallet
toothpicks
foil

1. Preheat oven to 375. Using a sharp a sharp knife, split each chicken breast in half horizontally, then pound between two pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season both sides with salt and pepper.

2. Heat oil in a large skillet over medium-high heat. Working in batches, saute' chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.

3. Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick ( I suggest wrapping these individually in foil b/c juices run all over the pan), bake until chicken is cooked through, about 10-15 min.

per serving--414 calories, 17 grams of fat, 55 grams of protein, 3.3 grams carbohydrates.

Motivation by Embarressment-Lisa

This is the first blog and I am so bravely going to post my before pictures...they are not cute and are quite embarrassing but I think they will give me motivation..I will post new pics each week and I hope that MiMi and Stefanie post theirs as well so that we can all see our progress and so that I am not the only one embarrassing myself.