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Veggie Fajitas


  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 2 green bell peppers, sliced
  • 2 yellow bell peppers, sliced
  • 1/2 onion, sliced
  • 1 cup mushrooms, sliced
  • 3 green onions, chopped
  • lemon pepper to taste


  1. In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.
Makes 5 servings with 51 calories per serving, Not including the flour tortillas. I don't usually eat it with the tortilla cause I really like veggies.
Lets get some more recipes on here guys. =)

Onion Rings

Onion Rings

I make these quite a lot. It's a Hungry Girl recipe, edited very slightly.

1 medium onion (45)

2 egg whites (30)

1/2 cup crushed Fiber One (60)
Spices to taste (I like Lowry's Seasoning Salt)

Preheat oven to 375 degrees. Cut edges off onion, and remove outer layer. Cut onion into 1/2 inch wide slices, and separate into rings.  Next, fill a small bowl (just large enough for onion rings to fit in) with egg whites. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour crumbs onto a small dish.  One by one, coat each ring in egg and then crumbs (give each ring a shake after the egg bath).  Place on an oven-safe baking dish sprayed with nonstick spray.  Cook for 20-25 minutes, flipping rings over about halfway through.

Whole recipe is 135, though personally I count less since I hardly even use half of the Fiber One.

Asparagus Guacamole

4 cups (1 lb.) cut, trimmed, fresh asparagus or
4 cups (2 10-oz. pkgs.) frozen, cut asparagus
1 small garlic clove, minced
2 tsp. lime juice
1/4 cup canned, chopped green chilies
1/2 tsp. salt
1/2 tsp. cumin
2 Tbsp. finely chopped onion
1/2 cup chopped, seeded tomato

  1. Cook asparagus in small amount of water until tender. Drain well and cool thoroughly.
  2. In food processor or blender, process asparagus and next five ingredients until mixture is smooth, about 30 seconds. Scrape bowl frequently. Remove from food processor bowl and stir in onion and tomato.
  3. Chill thoroughly before serving with tortilla chips, cut vegetables, chicken, or seafood.

Yield: 2 Cups

Nutrition Facts: 1 serving, 2 Tablespoons, 10 calories, 1 g protein, 2 g carbohydrates, 0 g total fat, 0 mg cholesterol, 100 mg sodium

May. 22nd, 2009

I posted a Starbuck's type recipe before, but I've just whipped this up and it's absolutely PERFECT.

Chocolate Blended Light Frappuccino.

1/3 cup chilled strong coffee (make with extra grounds when you brew it. I used chocolate truffle for extra flavor) - 3
3/4 cup skimmed or soy milk - 65 (less if you use light soy milk)
1 tablespoon unsweetened cocoa powder - 20
1 tablespoon sugar free chocolate flavored syrup (they're found in the coffee aisle, made for coffee; it's not like Hershey's syup) - 0
1 Splenda packet (or sweetener)
8 ice cubes (more or less, depending on how icy you like yours)
(optional) whipped topping - 5 - 10

Blend everything but the ice together first, to get everything incorporated. Taste it then to see if you need more sweetener. Once perfect, blend in ice. Top if whipped cream or cool whip if you'd like. Enjoy!

88 Calories without topping - and this is about a Starbucks medium (what is that, venti?) and LESS CALORIES than theirs!

58 Calorie Vegan Mushroom Pizza

Jacked this from another anorexic recipe site that I found by mistake (seriously, I've searched for them on here and couldn't locate any before...). It's pretty dead now though.

"58 Calorie Vegan Mushroom Pizza

1 Portobello mushroom (20 calories)
garlic powder (optional)
1 spoon of pizza sauce (shouldn't exceed 10 calories)
vegan cheese (14 grams for 28 calories)

What you do:
Take the mushroom and wash it with a damp paper towel
Pull off the stem
Put a pinch of garlic powder on the underside of the mushroom (optional)
Add a spoon of tomato sauce
grate 14 grams worth of vegan cheese on it
broil for just under 10 minutes.

And there ya go, at not even 60 calorie pizza."

Ricotta-Pumpkin Treat
  • - 1/2 cup canned pumpkin (42 Cal)
  • - 1/4 cup fat-free ricotta cheese (50 Cal. some use milk or cream instead. Just do it to taste)
  • - sugar-replacement (like Splenda) to taste
  • - cinnamon and/or nutmeg to taste

Combine all the ingredients except the cinnamon and nutmeg in a microwave safe bowl. Stir until all the ingredients are evenly mixed. Put mixture in microwave for ~45 seconds (or until hot). Add cinnamon and nutmeg to taste.

This recipe has 92 Calories if you followed the recipe, but using light soy milk or such would make it even lighter (though not as thick)!
Basic Low Calorie Muffin Recipe

1 3/4 cup of flour
1/4 - 1/2 cup of Splenda (you control sweetness)
2 teaspoons of baking powder
1 egg, beaten
3/4 cup of skim milk
2 teaspoons of oil

Combine dry ingredients; make well in center and add wet ingredients. Fill muffin cups and bake in preheated 400-degree oven in muffin cups until golden.

Entire low calorie muffin recipe contains about 1,050 calories. To make other varieties of muffins, simply add dried fruits, extracts and spices.
One day, I'm gonna make some of these.
Ya know, play around with it and create something that doesn't sound *so* boring-lol.
Any suggestions for me? Like, for example, how to get around using oil {can't you use apple sauce?!}? Can I use egg whites only?

Also, any suggestions on flavors, spices, or toppings?
Diet Peanut Butter Fudge Candy

3/4 cup diet margarine
1 cup peanut butter
3-2/3 cups confectioners' sugar

Lightly grease a 9 x 9-inch baking dish.

In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth. Stir in confectioners' sugar, a little at a time, until well blended.

Pat into prepared pan and chill until firm. Cut into 1-inch squares.

Nutrition information per three, one-inch pieces:
Calories: 188
Fat: 11g
Sodium: 166mg
Any suggestions on this on? How about peanut butter- what kind would you use?

May. 18th, 2009

Vegan Vegetable Stuffed Peppers

I don't actually like peppers, but this one has great reviews on recipezaar.

  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 zucchini, quartered lengthwise and chopped
  • 1/2 carrot, quartered lengthwise and chopped
  • 1/2 celery rib, quartered lengthwise and chopped
  • 1/2 onion, coarsely chopped
  • 1.5 cups broccoli, coarsely chopped
  • 3 garlic cloves, minced
  • 1/2 (of a 12 ounce) bag Morningstar Farms grillers ("Recipe Crumbles")
  • 1/2 (of a 28 ounce) can diced tomatoes (don't drain)
  • 1/2 (of a 14 ounces) can tomato sauce
  • 1 tablespoon oil
  • 1/2 tablespoon oregano
  • 1/2 tablespoon basil
  • salt
  • 1/2 cup cooked brown rice (prepared with extra water)

Heat the oil in a pan over medium heat. Add the crumbles and sauté until defrosted. Add the garlic and onion and cook until the onion has softened. Next, add the rest of the chopped vegetables, the can of diced tomatoes and seasonings. Stir well to combine and cover loosely. In a small sauce pan, make the rice. Cut the bell peppers in half, from top to bottom. Remove the stems, seeds and membranes. Rinse out the insides. Grease the bottom of a 9X13 baking dishes and arrange the peppers to fit, cut side up. Preheat the oven to 350°F. When the rice is done, mix it with the vegetables. By now, they should be tender and simmering. Scoop the mixture into each pepper and spoon the tomato sauce over the top. Sprinkle on some extra herbs over the top for some added flavor, or a slice of white soy cheese if you want. Cover and bake for 25 to 30 minutes or until the peppers have cooked through.

Serves 6, at 106 Calories a serving.

Califlower Rice

I just wanted to share this recipe for low carb 'cauliflower' rice alternative!

Since Cauliflower is ridiculously low in cals (1/2 cup is 14 cals), and very easy to cook with, I got very excited when I saw this. I couldn't imbed the media, so to see the video go here.

short cake

“Short cake”
  • 1/3 Cup Just Whites Egg white powder (in baking section)
  • 1 cup Splenda (I actually use a little less… it’s too sweet)
  • 1/2 Tablespoon cinnamon
  • 1 Tsp Vanilla extract (or peppermint, if you'd like, though use 1/4 tsp of that)
  • 1 Cup water
    Blend egg white powder and water on high until soft peaks form, then slow down the mixer and gradually add in remaining ingredients. You'll need a large bowl for this since the egg whites will pretty much quadruple in size. Separate mix into two 8 inch cake rounds that have been sprayed with non-stick spray on ALL SIDES. Bake at 275º for one hour. I’d recommend letting it temper down in temperature IN the oven (open the door, and let it sit for a while). You can also make these in a cupcake pan sprayed in the same way (they slide right out), but only bake 40 minutes that way. If you use the tiny bite-sized cupcake pans, it'll only be about 20 minutes. Just watch closely. When they're done, you'll be able to use a fork and pop them out easily.
 Whole batch - About 125 Cal