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May. 16th, 2009

Generally, I hate squash, but this came out AWESOME, and it didn't taste like squash at all.

Butternut squash (amount is up to you)
Seasonings: (edit this to your liking, this is just my basic thing)
Lowry's Season Salt
Garlic Powder
Onion Powder
Paprika
Parsley
Basil
Oregano
Mustard (powder)
Black pepper

1. Seed and peel the squash, then chop into fry shapes.
2. The squash should be moist on its own, but if you have to, sprinkle water on it by flicking your fingers over them (so you don't soak it), then roll in your seasonings.
3. Place onto a foil-lined baking sheet and bake at 425º F for 20 minutes, flip the pieces over, then an additional 10 minutes (maybe 15, depending on how thick you made your pieces). For added crispness, leave them under the broiler on high for 3 minutes.

Have with ketchup, if you want. :3 I did.

I know that's a lot of seasoning, but I'm queen of the spice rack in my house and love making different combinations. Just tweak the mixture to your tastes, and don't go overboard with the salt (I accidentally did that on half the batch I made -- I had to mix more seasoning partway through and picked up garlic salt by mistake).

Butternut Squash is 11 Calories per ounce, if you weigh it, or 40 Calories per half cup (3.5 oz).

May. 15th, 2009

Bout time I start posting in here again.


My staple

1/3 cup morningstar farms vegetable grillers crumbles - 40 Cal
a few tablespoons of water
Taco seasoning to taste - 10 Cal or so (I add extra cumin because that's what makes tacos taste my tacos, in my opinion, as well as a TINY bit of cayenne)
Lettuce, romaine preferably - 16 Cal for two cups shredded

(Cheese, if you want. I don't find it needed)

Taco bell sauce is really nice to add to this too. You can steal the little packets or buy a bottle in the ethnic section of the supermarket


1. Heat small skillet to medium, add 2 to 5 tablespoons of water, depending on how you like the consistency.
2. Once grillers are thawed, mix in taco seasoning. If it's too watery, cook a little bit longer
3. Either sprinkle over  lettuce or put aside in a small bowl for it. Or make lettuce wraps for the real taco feel. Add the taco sauce on top of the lettuce so that you get the flavor everywhere. :3


This only takes four minutes, tops, to make. I have it about every other day. YUM

corn muffins

I found a great food today!! Corn muffins!
I found a box of mix that is 160 calories for the whole box prepaired which is 6 muffins - I made minis (as always) which made 22 muffins - 8 fucking calories per muffin!!! This is love!! And I added vanilla extract to the mix so it smells so good - tastes like a treat! I ate one and felt full and happy - one - only 8 calories. I'm insanely happy.

Also if you want savory instead add chopped Jalapeno peppers instead!!

Muffins

this is what I eat for breakfast when I do eat - and I make a huge batch and freeze them for easy mornings:

These mini muffins are Vegan and they are low calorie and low fat, making them only 1 weight watcher point per mini - play with the ingredients and serving sizes I got mine to around 49 calories each.

1 1/2 cup all-purpose flour (actually I used a combo of whole wheat and spelt flour)

1 cup rolled oats

1/2 cup brown sugar, unpacked (can use splenda brown sugar!)

2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup soymilk (I used almond milk, lower calories!)

1/2 teaspoon vanilla extract

3 or 4 over-ripe (black) mashed bananas)



Preheat oven to 400 degrees F (205 degrees C).

In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.

In another large bowl, soy mix together milk and vanilla.

Add the mashed bananas, and combine thoroughly.

Stir the flour mixture into the banana mixture until just combined.

Lightly grease and dust mini muffin tins (I was able to make 36 mini muffins!)

Bake at 400 degrees F (205 degrees C) for 9 or 10 minutes.

Freezing:

Wait until cooled, place in zip lock bags. Leave on counter for a few hours to defrost. Or pop in microwave for a few seconds.

Wasabi Tuna

1 3oz can of light tuna packed in water (70 calories)
1 TBSP Light Mayo (37 calories)
1 TBSP Chopped Onion (4 calories)
1 TBSP Chopped Cucumber (2 calories)
1 dab of wasabi (to taste aprox 5 calories)

Mix all - easy!

Eat plain or wrap in crisp lettuce leafs for "wraps"

Plain: 118 calories

(with lettuce + 2 calories per lettuce leaf, aprox.)

This tuna is also great as an onigiri (rice ball) filling. I make mine with 1/4 cup rice each which is about 45 calories. Inside that ball would be just about a TBSP or less of filling which would be around 20-25 calories depending on how much filling you used) making each ball around 70 calories each. Two would be filling enough for lunch for 140 calories and would include carbs and protein.

(daily plate and caloriecount.com resources)

Carrot Spice Muffins

I just made 22-calorie muffins. And they are awesome.

Carrot Spice MuffinsCollapse )

For those of you who don't like carrots - I found the actual carrot taste to be very subtle. I also added a bit more cinnamon in anticipation of the carrotyness, because I'm not a huge fan, either. Play around with the spices, I guess, if you want to mask that flavor.
This is a good one for making for the family.

Yellow Squash Skillet Casserole

• Vegetable oil spray
• 12oz yellow summer squash, thinly sliced
• ½ cup shredded carrots
• ½ cup finely chopped green bell pepper
• ½ tsp dried oregano, crumbled
• 1/8 tsp each pepper, salt
• 2 tbs snipped fresh parsley (dried is fine as well)
• ½ cup shredded reduced-fat sharp Cheddar cheese (omit if you want, or add on side for other family members)
• 2 tbs plain dry bread crumbs

Preheat the broiler.

Heat a large nonstick or ovenproof skillet over med-high heat. Remove skillet from the heat and lightly spray with vegetable oil spray. Cook the squash, carrots, bell pepper, oregano, and pepper for 6 minutes, or until the squash is tender-crisp, stirring frequently. Remove from the heat. Sprinkle with salt, parsley, and cheese. Top with bread crumbs.

Broil 3 to 4 inches from the heat 30 to 45 seconds, or until the bread crumbs begin to lightly brown.

Makes 4, ½ cup servings at 63 Calories each (fat - 1.5g, Carb - 9g, Protein - 4g)

Mar. 24th, 2008

I'm feeling a bit too lazy to type out full recipes, so here are some easy snack ideas.


Cinnamon sprinkled over navel orange slices is DELICIOUS, and the cinnamon aids your metabolism -- it's quite popular in Morocco.

Try it on apples, too.

Add a little unsweetened cocoa powder to sugar-free or fat-free Cool Whip for a chocolate attack.

Freeze flavored water (in higher concentrate) into popsicle molds.

Laughing Cow Light cheese wedges are only 35 Cal each and great on apple slices, carrot, or celery sticks.

Brown rice made with more water than needed is very soft and can be delicious with bullion added for dinner, or vanilla, maple extract, and brown sugar Splenda for breakfast.

Mar. 22nd, 2008

Vegan Oat Cookies
• 1 banana, frozen (105)
• 1 tbs egg recplacement (or egg white if you don't care) (16)
• ½ cup dates, chopped or ground (250)
• ¼ cup raisins (108)
• ¾ cup rolled oats (I used quick cooking) (974)
• ½ tablespoon cocoa powder (optional) (6)
    Preheat the oven to 350 degrees. Defrost the bananas so they are soft and mash them in a bowl, leaving some little chunks. Into the bowl add the egg whites and mix well. Then add the dates and the raisins and mix well or until the fruit is coated with the egg mixture. Add the oatmeal and the cocoa powder if you are using it. Let the bowl sit for 10 minutes or until the oatmeal absorbs all the liquid. Spray baking pans with cooking spray. Using 2 teaspoons, spoon the mixture onto the baking pan. With the back of one of the spoons, smush the mixture down so it is somewhat flat. Bake the cookies for 20-25 minutes or until the edges are getting golden brown. Remove the cookies to a cooling rack.
                                            Makes 24 servings at 59 Cal each


Vegan Banana Muffins
• 2 tablespoons sugar (I use Splenda)
• 1 egg substitute (or 1 egg if you don’t care)
• 1 teaspoon vanilla
• ½ cup soymilk (or milk)
• 2-3 mashed bananas
• 1 ½ cups flour
• ¼ teaspoon baking soda
    Mix all ingredients except the last two, then sift them into the mixture. Don't overstir. Bake at 350 degrees Fahrenheit for 25-30 minutes in greased muffin tins.
                        Makes 15 to 25 cupcakes at 75 Cal each (less if your batter makes more)

Mar. 21st, 2008

Two today.

Veggie burgers
• 1 small zucchini, grated (19)
• 1 medium raw potato, grated (peel if you wish) (164)
• 1 medium carrot, grated (25)
• 1/4 cup grated onions (12)
• 3/4 cup egg substitute (or egg white) (90)
• salt and pepper
    Combine all ingredients in a bowl. Mix well. Spoon 1/2 cup batter on hot griddle lightly coated with cooking spray. Fry for 3 minutes each side.
                                                                         6 Servings at 52 each

Glazed Carrots
• 1 tbs butter (102)
• 2 tbs packed brown sugar Splenda (3)
• 1/4 tsp dried thyme (1)
• pinch of salt and (slightly less) of pepper
• 1 lb carrots in 1" pieces (or baby carrots) (93)

In a large non-stick skillet, melt butter with splenda, thyme, salt, and pepper over medium heat. Add carrots and 3 tbs water (little less than 1/4 cup); cover and cook, stirring once, ten minutes. Uncover and cook, stirring occasionally until carrots are tender and glazed (6-7 minutes).
                                                 Makes 5 servings at 40 Cal each, the whole dish being 199 Calories.