Tag Archive | low calorie

100% Natural Pancakes Recipe – Gluten Free, Flourless, Low Calorie, Easy | Blogilates

I have so much to blog about and so little time! I promise I will get you all updated soon! This is our first week back to school so we’re all trying to adjust to the routine again. When I came across this post I just had to share it! These pancakes are totally worthy of a super quick blog post to share the awesomeness. Enjoy! http://blogilates.com/recipe-index/100-natural-pancakes-recipe-gluten-free-flourless-low-calorie

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Cheesy Chicken & Broccoli Bake

This recipe is an unexpected blog post. I figured it’d taste good, I had no idea it would be THIS good!
The original plan was grilled chicken on the Foreman, roasted red potatoes and broccoli. Grilled chicken just wasn’t sounding appealing to any of us so I decided to go a different route. Leave it to SparkRecipes to lead me in the right direction. (I’m becoming addicted to that site for healthy recipe ideas.)
We (my daughter and I) decided on mashed red potates instead of roasted, leaving the oven now open for baking the chicken rather than grilling. The idea of baking lead me to the option of a broccoli and chicken casserole type of dinner.
I try to stay away from using condensed soups because of their sodium content, but I decided tonight I’d make an exception. Besides, not adding rice or pasta to the casserole means you only need one can!
As I said in the opener, this blog post was not planned which is usually the case with recipes. If you haven’t guessed, this means there are no photos to go along with the recipe. 😦 I even had a thought to snap a couple of photos, but I ignored my instinct and finished preparing dinner. Of course, now I’m regretting that decision.
Here it is, my Cheesy Chicken & Broccoli Bake:

Ingredients (makes 6 serving)
1 1/2 pounds boneless/ skinless chicken breasts
1 pound frozen broccoli florets
1 can Campbell’s Healthy Request Cheddar Cheese soup
1/4 of a 1 pound block mild cheddar cheese, finely shredded

1) Clean any fat off chicken and cut into cubes.
2) Preheat oven to 375*.
3) Cook broccoli until fairly soft. Drain, set aside. (Reserve some water.)
4) Saute chicken until no longer pink. (I seasoned mine with garlic powder and used non stick cooking spray.)
5) Mix cooked chicken with cheese soup until pretty evenly coated. Add about 1/4 cup broccoli water and stir. Add a couple tablespoons of the shredded cheese, stir.
5) Gently stir in cooked broccoli until nicely coated.
6) Spray baking dish with non stick cooking spray.
7) Pour chicken and broccoli mixture into dish. Spread evenly.
8) Top with shredded cheese.
9) Bake for 20 minutes, until cheese is slightly browned.

Here’s a screenshot of the nutrition facts per serving from my Lose It! app:

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Nutrition Facts for Cheesy Chicken & Broccoli Bake

Just call meet Slacker Blogger plus Dinner is Cooking- Slow Cooker Chicken & Veggies

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Slow Cooker Chicken & Vegetables (Part 1)

I choose to not look back and see how long it has been since I last posted. I already know it has been too long. Life is busy, kids are on summer vacation, I’m on a health and fitness mission, we’re remodeling this house… If I wanted to get in depth, the list could probably go on forever. I’ll spare you the ramblings of our life. You’re welcome!
I’m posting today to share my creation for dinner tonight. Hopefully it turns out delicious and I receive no complaints from the peanut gallery. I am not following a recipe here, just a few tips I’ve grabbed from around the web. I know there are a lot of you who may think this is no big accomplishment; whipping up something simple in the slow cooker is easy peasy. For people like me though, cooking without instructions is a HUGE deal. 😛 So here it is. I had just over a pound and a half of bl/sl chicken breasts that really seemed to want to be part of a slow cooker dinner. That’s where it started. Next was a quick scan of the fridge, particularly the veggie drawer, where I find that I have several yummy add-ins. I choose not to use broth in my soups and stews to keep our sodium intake under control. My beautiful big sister taught me that you don’t need broth to make soup, just water, seasoning and creativity. 🙂 Browsing the web for ideas, I found a suggestion to brown the chicken before adding it to the cooker. I love this idea because my husband cannot stand to eat an onion so this allows me to lock in some onion powder flavor. A little garlic powder and Italian seasoning to really make it complete. I also cut a little green bell pepper to saute with the chicken. (Nothing beats the flavor of sauteed bell peppers.) I cut up some carrots and celery, placed them in the slow cooker. Added the chicken and peppers. Next I added 4 cups of water. The following step is either going to make this amazing, or weird. I squeezed half of a lemon (partially) and half of a lime into the water. Now this is set to low to cook all day. Later I will be adding sliced zucchini and sliced yellow squash. I will also be making brown rice for the first time to serve with it. I’m still deciding if I’m going to attempt to add it to the slow cooker or just cook it on the stove. I think that will depend upon the consistency the chicken and veggies have in a few hours.
**Fitness Time** I have completed 2 weeks of BodyRock.tv’s February Challenge. Today I re-take the fit test to see if I’ve improved. Wish me luck! *Question Center* Add the brown rice or cook it separately… What’s your opinion?

*UPDATE*
I decided to cook the rice on the stove, then mix it in with the chicken and veggies before serving. It turned out delicious!

Oh, My Delicious Dinner!

First off, let me apologize for not getting a photo of this insanely easy and tasty meal.
Here’s the story:
We make baked bbq chicken quite often using skinless, boneless chicken breast, breast filets or tenderloins. We love it and it always comes out perfect.
That was last night’s dinner plan.
I’m watching calories and was cutting it close to my daily budget so was just having a big salad and our daughter is working towards a vegetarian diet, so that means there’s going to be extra. (Maybe the boys can handle it?!) She asks if she can have a veggie burger instead, which then leads to my son asking for one, too. Surprisingly, he loves those things! Now this means only one person is having chicken, and I just put 4 breast filets in the baking dish and smothered them in bbq sauce.
Leftovers… We’re not good with leftovers. We almost never eat leftovers. I try to cook just enough food because I know that most leftovers will be wasted.
But it was too late. The dish was already prepared and headed for the oven. I had to think of something. I’m not (yet) a woman that can throw things together and create a wonderful meal for her family. I need directions, a recipe, something. Usually.
Thanks to a recipe I tried very recently, I was actually able to think up (think up? is that really the best I can do? it is right now) a leftover dinner ON MY OWN.
I present to you:

BBQ Chicken Quesadillas

Leftover bbq chicken, cut into very small pieces
6″ corn tortillas, 2 for each quesadilla
Shredded cheese, Mexican blend or your choice (due to availability we used cheddar)
Optional, choose any or all:
Fresh Spinach, chopped tomatoes, chopped bell pepper (I’m thinking red sounds awesome), any fresh veggie that sounds good to you.

When I was putting the chicken into a container last night I made sure to scoop out lots of the bbq sauce so the chicken would still be smothered. This made the quesadillas absolutely delicious

Okay, on to the cooking instructions. I used a flat, square skillet(?). To be sure I have plenty of room to flip the quesadillas I only make one at a time. There’s room for two, but I’d rather be safe than sorry. I’m not a pro.

Heat pan over medium-ish heat.
On a flat surface (I used a large cutting board to prep four at a time) lay out bottom tortilla.
Stack with desired amount of cheese, chicken, and any veggies.
Top with second tortilla.
Spray heated pan with cooking spray.
Using hands, or wide spatula, place quesadilla on heated pan.
Heat until browned and cheese is beginning to melt or melted.
Flip, carefully and quickly. This will be trickier (is trickier a word?) the more you have in it. Hence, the reason I choose to cook one at a time.
Once browned, remove from pan.
Re-spray and repeat for remaining quesadillas. They cook pretty quickly and it gets smoky after a few.

You may want to dip in salsa, sour cream, or guacamole. Maybe all three!

They turned out much better than anticipated. I’m very happy with the results and so is my husband!
The kids, of course, had theirs a little different. Child #1 had cheese quesadillas, and kid #2 likes his with cheese and salsa on the inside.

Each one, depending on your chosen ingredients, is under 300 calories. To keep it low cal, I suggest having a nice side salad with it. We actually had two quesadillas each, plus some homemade tortilla chips as an appetizer.

If you try this recipe I hope you enjoy it! If I left anything out, or you have a question, please feel free to contact me or leave a comment.
Good night!

My First Recipe Post: Pineapple Strawberry Smoothie

Let me start by wishing everyone a very happy Sunday! I weighed in today with a loss of 1.4 pounds. That’s a total of 23.9 since January 2, 2012! I bet you’ve guessed that I’m feeling pretty amazing. 😉 My diet was questionable this week, again, so having a loss like that was unexpected and very welcomed.
Today I wanted to share with you a super easy Smoothie recipe.

A total of 6 ingredients thrown into the blender for a delicious meal replacement or just as a refreshing treat.
I’m going list brand names in my ingredients because different brands may offer different nutrition facts. Here they are in the order I place them into the blender:

4 ice cubes
1/2 cup fresh sliced strawberries
1/2 cup Dannon Oikos nonfat Greek yogurt
3/4 cup fresh pineapple chunks
1/2 cup Silk Light soymilk
1 packet zero calorie sweetener (your choice and optional, I use a stevia sweetener from Walmart)

Place all ingredients in blender and blend until thoroughly blended. 😛

I usually let it run a few more seconds after that. It seems to make it a little more frothy.

Next step:
Enjoy your delicious and nutritious Smoothie! Here’s the nutrition facts:

Calories 178 (my lowest calorie smoothie so far)
Fat 1.1g
Cholesterol 7.5mg
Sodium 104.6mg
Carbohydrates 32.1g
Fiber 3.9g
Sugars 22.7g
Protein 15.2g

This was my breakfast this morning, along with my normal two cups of coffee. Smoothies have become my breakfast of choice lately for their staying power and energy boosting abilities. The first time I drank one for breakfast I spent 3 hours straight cleaning my house. I wasn’t sure if I would enjoy a drink for breakfast, but I absolutely do!
I hope you enjoy this recipe, and if you do decide to try it you should leave a comment telling us all about it!

P.S. I have made this recipe using Cabot lowfat Greek Yogurt instead of Oikos nonfat, and Silk Light vanilla soy milk. I’m not sure about all of the nutrition facts except that it had 198 calories instead of 178.