Share A Spoon ~ Seminary Muffins

It's been forever and a day since I posted here! And I am changing that as of now!! I am the lucky gal who got to pick the theme for this weeks Share A Spoon. And since I posted an extremely fattening recipe on my blog I thought I would post a yummy but healthy recipe over here!

I got this recpe from Allrecipes.com awhile ago. It's really yummy and good for you! Even my kids like it. I just don't tell them it's healthy.

Seminary Muffins

1 egg
1 1/3 cups mashed ripe banana
3/4 cup packed brown sugar
1/3 cup applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1 cup quick cooking oats
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 12 cup muffin pan.
2.In a large bowl, combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
3.Gently stir flour mixture and oatmeal into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin cups.
4.Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving.

Calories - 183 per muffin
Fat - 3.2g

Hope you like them!

Stephanie
http://www.lifeinabluezoo.blogspot.com/

Greek Tomato and Cucumber Salad

It's that time again.  This week's theme is SALADS.  Perfect for all you LIBers!  So definitely go check out some of the links over there at my main blog!

Here is a QUICK, LIGHT and SATISFYING summer salad for you.

Ingredients:

3-4 medium vine ripe tomatoes (If you find the little pear shaped grape tomatoes looking lovely at the market then by all means use those red and yellow are amazing this time of year)
1 large Seedless cucumber
1 cup 1/3 less fat feta cheese
1 small red onion sliced thinly
2 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh oregano

Cut the tomatoes into large chucks.  (If you use the grape tomatoes just half them.)  Dice the cucumber and add both to a large bowl.  If you're like me the red onion can be a little overwhelming sometimes.  After you thinly slice it, soak it in some ice water for 5-10 minutes and some of the bite will be left behind.  Dry the onions and add the the tomato/cucumber mixture.  In a small bowl whisk the olive oil and vinegar.  Pour over the other ingredients.  Add cheese and oregano and toss the salad.  Allow the salad to chill in the fridge for 30 minutes or so while the flavors marry together!  You can top with a bit of fresh mint or Italian Flat Leaf Parsley for a little flavor if you like.

Enjoy!!

Stuffed Peppers

Earlier this week I shared my weekly dinner plan with you. One of the recipes was Stuffed Peppers with Bulgur. I made those at the beginning of the week and they turned out faaaaaabulous!

I thought I would share my photo and relink the recipe because it's Share a Spoon time and today's theme is Stuff It!!

I posted my recipe on the Weight Watchers Site: Stuffed Peppers with Bulgur

Bulgur is a form of whole wheat that has been cleaned, cooked, dried, and ground. It can be found in most grocery stores in the baking isle. It is hearty, easy to cook and blends nicely with ground beef dishes. I love to sneak bulgur into many of my kids favorite meals like tacos, sloppy joe's and meatloaf because they can't tell it's in there! Made entirely from whole grain wheat it is loaded with fiber and nutrition! If you have a health food store near you, you can buy it in bulk and save on cost. Pound for pound it is much cheaper than lean ground beef which helps keep you trim and healthy and your wallet nice and plump!

For more great Stuff It recipes hop on by Think Tank Mama's place and stuff it!

Mmmm Mmmm Good!

Hello Bitches!! Tamara here once again! I have been a cooking fool this week! Earlier I posted my weekly dinner menu and I wanted to update you on the recipes I have made.

I have to say that I am not working with Weight Watchers in any way. They are not aware that I am blogging about them here. I wanted to get that out of the way in case some of ya thought I was pitching for them. I genuinely love their program and it has worked in the past for me which is why I chose to jump on board with them again years later.

What I love most about Weight Watchers Online is that you use regular food. No prepackaged junk. They have their own line of products now, but honestly, I don't buy into them because a lot of the dessert foods have hydrogenated oils and junk in them so even though they are low fat and calories they are not exactly the best food choice.

I have found that replacing many of my carbs with veggies helps me feel full. I eat a ton of veggies now. I love sprinkling a little lemon pepper and spray butter on them.

I also eat a fudge bar when I want something sweet and that helps keep my portion size in check. Fudge bars are only 1.5 points so they don't set me back at all!

Last night I made the Roast Pork Tenderloin with Zucchini Alfredo and I have to admit I was impressed! Now, it is not at all like the real thing, but I think it tasted fantastic! Using a potato peeler, you shave the zucchini lengthwise to make the "noodles" and you saute them with white wine, mushrooms, seasoning and fat free half and half. I used panko crumbs instead of bread crumbs (they don't have hydrogenated oils like regular bread crumbs do) on the pork tenderloin. I also seasoned it up quite a bit because I love how herbs just make food pop! Also, lemon juice brings out a tangy flavor and is a great replacement for salt.

On a side note, I was not aware of fat free creamer before making this, and I love my coffee in the morning, but I was using coffee mate creamer which is just AWFUL for you. I could not find a way to lighten my coffee. The liquid form is full of calories and fat and the powder form, the first ingredient is hydrogenated oil! So this week I have been using the fat free creamer and a sugar free caramel flavored coffee syrup and WOW talk about a great cup of coffee without the guilt! I am excited about my find!

Ok so back to dinner last night. It was fabulous, my whole family loved it. I will be making this again! The only changes I made was using panko crumbs and extra herbs for the pork tenderloin, and spritzing lemon juice on the zucchini and adding a touch of shredded romano cheese to both.



I paired this up with baked apples. I wanted something that would go great with pork and I had a bag of apples so I chopped and skinned about 10 gala apples. I sprayed a casserole dish with cooking spray and placed the apples inside. I added about 2 oz of raisins, a good dash of pumpkin pie spice (cinnamon, nutmeg, ginger, and cloves all in one handy container!) I used smart balance buttery spray and gave the apples a good coating. I added 2 heaping tbsp of brown sugar and covered the dish with foil. I baked it for approx 30 minutes at 350 degrees.


They came out so yummy! Perfectly paired with dinner! The kids scarfed 'em down! I hate watching produce go bad and this was a great way to use up those extra apples!

So my dinner calculated up to 6 points and that includes my baked apples!

Tomorrow is "Stuff It" day for Think Tank Mama's Share a Spoon so I'll post my pics and update on my Stuffed Peppers with Bulgur recipe I made earlier!

Have a great Hump Day!!

WW Update and My Dinner Menu

I just logged my weight today and I am down 4 lbs in a week!

I survived my first week although I squeezed every single point I could out of my allowance!

I wanted to share my weekly dinner menu with you, in case you want to try some of the recipes out.

Tonight I am making Stuffed Bell Peppers.

It is my recipe and I just added it to my plan manager so there are no photos but you can check out the link:

Stuffed Bell Peppers with Bulgur 7 points

Tuesday: Chicken Caesar Pita and Broccoli Cheese Soup 6 points

Wednesday: Turkey Burgers with Gorganzola Cheese and Sweet Potato Fries (I haven't posted the recipe yet but I am using frozen lean turkey patties, adding a bit of cheese, wrapping them in lettuce (no bun) and serving with homemade baked sweet potato fries.

Thursday: Roast Pork Tenderloin with Zucchini Alfredo 4 points

Friday: Beef Blue Cheese Quesadillas with black beans 5 points

I'll take photos and review these recipes throughout the week!

Share a Straw - Sangria Blanca

LIBer's!  It's Share a Straw over at the Tank today, so I thought I would share over here as well.  I have some tips I have dug up for you all too.  Seriously, there is no quicker way to TANK a diet than to insert alcohol.  Well hell, you insert alcohol and it can do in friendships, reputations, dignity and definitely a diet.

Alcohol is a dirty little whore who can lower your blood sugar to make you feel hungry.  It lowers your inhibitions so you think "I need just one more."  It dehydrates your body which makes you think you need to drink more.  And last but not least, it will cause you to eat without thought because that resolve you had about sticking to your diet is a distant thought and the buzzing call of the social butterfly has bitten your diet squarely in the ass.

Oh...those butterflies.  So pretty.  Just like all those fruity cocktails the bartender is mixing up.  BEWARE of mixed drinks bitches!  They have lots of juice, and sugary mixes, and calories galore!  Many of them have more calories than a dessert!  NOT. EVEN. KIDDING.  Mixologists add calories in the details of their craft.  A sugared rim, a chocolate martini with all the pretty drizzles of chocolate and graham cracker rimmed glass and oh it looks so good?  438 calories! <---doesn't look so good in numbers huh?  The giant Frozen Mudslide at TGIFriday's has 1100 CALORIES!  OH MY HELL!  There goes an entire day's calories.

However, there are many things you can do to avoid those drinks, and still enjoy a cocktail if that is your prerogative.  When attending a party, or going out with the girls, or dining out, you need to have a "GAME PLAN".  Determine what you plan to drink before going out.  Make allowances for those extra calories in your day.  Always drink lots of water that day.  Eat before you go to a bar or happy hour so you are less inclined to dive into that food.  Wine and light beers for the most part are a low-cal option.  There is a common misconception that light beer has less alcohol, meaning you have to drink more.  Not so.  Light beer has exact same alcohol content.  Single servings of light liquors such as vodka, gin and light rum with a splash of fresh fruit juice and tonic or sparkling water are also low-cal options.

If you must have a high calorie "dessert" type drink, then make it dessert.  Cut back on your meal and have an indulgence.  But only have one.

For a nice at home low-calorie option try this White Sangria or Sangria Blanco

1 Bottle Barefoot Pinot Grigio
2 oranges sliced
1 lemon sliced
1 cup fresh or frozen peaches sliced
1 cup of Brandy

In a large picture combine all the ingredients and refrigerate for a couple of hours.  If you enjoy some bubbles in your drink add a bit of sparkling water or club soda in glass.

Servings = 6  125 calories per serving

Holly over at 504 Main posted a Light Mojito recipe for you rum lovers today as well.  Go check it out.

Cheapskate Mom Joins Weight Watchers

I've had it, ladies. I am tired of my muffin top and fretting over what to wear each day. I am a cheap mutha but I also know a good thing when I've tried it and I am entering round two with Weight Watchers online.

Today is my first day and already I have been hit with obstacles. A Hershey's bar in the freezer. Marshmallows in the cupboard and caramels on the counter. Normally I would succomb to their sweet calls and have a taste here and there for breakfast but because I am committing myself to being successful on WW I have turned down all that junk. A huge motivational tool for me is that I am paying for this service so I don't want to fail and let my dollars go down the drain.

For those of you wanting to know, I paid $54.85 for 3 months on the Weight Watchers online program. Right now when you register for the 3 months up front, they waive the sign up fee which is normally $29.95. This is good thru August 5th. The monthly rate is $17.95 per month which honestly is not bad at all considering you can spend that much on coffee in a week!

I like WW Online because it has all the tools I need to be successful without the meetings, which I am sure help some people but I would be a bit embarrassed to go. The last time I was on WW I lost almost 25 lbs. I only quit when I got pregnant with my youngest. Of course being pregnant and all, I allowed my cravings to get the better of me.

So here I am, my youngest is now 2 and I am watching the scale creep back up to that weight I was when I joined WW before. I had told myself I would never allow that to happen. I have been working out and trying to make better choices but I am not at all disciplined when it comes to portion control.

For my height and weight (5'9 157 lbs) I am allotted 23 Flex Points per day. I am not sure of exact calculations but they base the points value by combining the calories, fat and fiber in the items you are eating.

It also helps me lose weight because I have to pause before I eat long enough to find out how many points I am using up. I'm usually an impulsive eater so this helps me take the time to make wiser choices.

So for the next few months, I'll be sharing my experiences on the WW program as well as recipes. Any Weight Watchers members out there? Comment me and let me know!

Now, onto a recipe I made for breakfast this morning. I found this one: Creamy Scrambled Eggs with Scallions and Tomatoes but I was only cooking for myself so I changed it up to my tastes while keeping the Points Value at 3.

These are my ingredients after changing:

1 item(s) egg
1 Tbsp scallion(s)
1/8 tsp table salt
1/8 tsp black pepper
1 oz fat-free cream cheese
1 Tbsp 1% low-fat milk
1 oz mushroom(s)

I added the mushrooms because I need more substance to my meal and I changed the cream cheese from light to fat free. I did not have egg whites on hand but I highly recommend using them because they are less Points value and you get more!

Here is how they turned out:

Oh and this is a salad plate so this is what the portion size looks like:

I thought the eggs tasted good. I was tempted to add some wheat toast but I gave it a whirl without those extra carbs and I have to admit after pairing this with my cuppa coffee I am pretty satisfied.

I set my goal at 25 lbs to lose in 3 months. I know that is a pretty high bar but I love a good challenge. Honestly I would be thrilled to lose 15 lbs but I haven't been at 135 lbs since before having my 1st son! Since I am done having babies I figure why not go back to prepreprebaby weight?!

So fellow Bitches...like it or not, I'm gonna have lots of tips and goodies for you over the next few months!

Share a Spoon - Skinny Dippin'

One of the hardest things about a change in lifestyle is craving the things we used to love.  You can't deprive yourself.  I have said that time and time again and it's true!  Today over at Think Tank Momma we are doing Share a Spoon.  Many of the recipes linked there are not exactly "light".  Today's theme though is Party Pleezers and Appeteezers.  The death of the diet has been attributed to many a party!  We do so well, and stick with it, and then BLAM!  There is a party and we just mean to have a few bites. 

Before you know it, you have been GRAZING the whole party.  NOT GOOD.  So, here are a few tips.  Eat before you go to the party, or before your guests arrive.  When you are full, those tempting items aren't as appetizing.  Look for the fruit and veggie tray.  Hummus is also a lower fat option.  Where alcoholic beverages are concerned, light liquors with diet soda or a glass of wine.  Stay away from fruity drinks.  They are laden with sugar and juices to make them taste good.  MUCHO CALORIES!  Alternate a glass of water or diet soda in between consuming alcoholic beverages.

So, on to the recipe.  I love ranch and blue cheese.  LOVE IT!  A great ranch dip and some Ruffles?  Oh yeah baby!  So, I worked on one until I found something that is calorie friendly and delivers BIG on flavor so I don't feel like I am eating lowfat no flavor Ranch.

Ingredients:
2 pkg of Ranch Buttermilk Recipe
16 oz Fat Free Sour Cream
1 cup Light Mayo
1 cup Gorganzola crumbles (I use the lower fat cheese option)
2-3 tablespoons heavy cream

Mix sour cream and mayo in large bowl until smooth.  Add the cream and mix well.  I add the cream to give the dip a silky rich texture, but by all means, if you want to leave it out feel free to cut those calories. Add in the Ranch packets and mix until completely incorporated.  Stir in cheese crumbles.  Refrigerate for 30 minutes before serving.

I replace the chips with sliced cucumbers.

This dip is wonderful as an accompaniment to baked buffalo wings.  It pairs well with all raw vegetables for a veggie tray.  My boys love it with baby carrots!  BDC eats it with sliced red and yellow bell peppers.  It's even calorie friendly enough to have a few light Ruffles with, to thwart that potato chip craving.  ALL THINGS IN MODERATION!

Cluckity Cluck Cluck Cluck

Bach, Bach.....CHICKEN!  I love Chicken.  Like seriously, I could eat chicken every single day and never get tired of it.  I know most people aren't that way, and that people get tired of the same ol' same ol'.  But here's the thing, you could eat chicken everyday and never have the same dish twice.  It is the most versatile meat.  I know lots of you out there don't like the white meat because it dries out, blah, blah, blah. 

It only dries out if you cook it too long.  I thought I would share some tips and a quick recipe with you today bitches!  I marinate my chicken quite often.  One of my favorites and my family's too, is Italian Dressing.  You just take whatever your favorite Italian Dressing (there are some really great lowfat or fat free variations out there now) is, and enough chicken breasts to feed your family.  Take a large Ziploc plastic bag.  Add your boneless skinless chicken, your dressing and put it in the fridge.  Easy right?

I bake chicken this way, grill it, broil it, and I have even sauteed it in a skillet.  It's fantastic regardless of how you choose to cook it.  Cook this chicken anyway you want.  Then add the best topper ever.

Ingredients:

3-4 tomatoes seeded and chopped
1 clove of garlic grated
3-4 Tablespoons of FRESH basil julienned
About 2 Tablespoons of olive oil
Pinch of salt and pepper
About a cup of shredded Asiago Cheese (depending on how many breasts you have)

In a large bowl mix your tomatoes.  (To seed them, remove the top and bottom of the tomato.  Over the garbage can, sink or another bowl, squeeze the juice and seeds from the tomato.)  Roll your basil bunches together after removing the stems and slice very thin.  Add to bowl.  Grate one large fresh garlic clove over the mixture.  Add a pinch of salt and pepper.  Top with olive oil.  Stir mixture well. 

Top your cooked chicken with the tomato mixture and place in the oven on 400 degrees  for 4-5 minutes.  Just long enough to warm the tomato mixture through.  Remove from oven and top with the Asiago Cheese.
Voila!  Best chicken ever!

 (Image from Google images.  Yours should have more Cheese.)

Share A Spoon: Pizza Pasta

This week's Share A Spoon theme is casseroles and you know I love a good challenge so I found a great comforting casserole recipe and kept it tasty and healthy!



Is it pizza or is it pasta? It's BOTH!! I know what you are thinking...Girrrrl this is NOT healthy! *neckroll*double snap

Don't worry, my bitches! I've trimmed the fat from this dish so we can have our pizza and our pasta too!

By replacing traditional pepperoni with the turkey variety this cuts the fat down from 13 grams per serving to 4 grams per serving! It also cuts the calories in half! I can vouch that turkey pepperoni tastes just as good (even better in my opinion) as regular pepperoni! Using whole grain pasta adds lots of fiber to your meal. I use the Barilla whole grain spaghetti noodles and there are 6 grams of fiber per serving!

Portion control is key. Use your fist as a guide (get your mind out of the gutter!) Your portion should be around the same size as your fist.

Serve this with a salad or some steamed zucchini and yellow squash.

Ingredients:

1 pkg whole grain spaghetti (approx 14 oz)
1 jar of spaghetti sauce (I like to use the cheap Hunts cans-Four Cheese)
1 can of Italian Diced Tomatoes
1 8 oz package of Italian Shredded cheese
1/2 package of Turkey Pepperoni
1 small can sliced olives (or veggies of your choice)
Italian Seasoning (to taste)
Garlic Powder (to taste)
1 tsp Fennel Seed (optional)

Directions:

Prepare a casserole dish with cooking spray and preheat oven to 350 degrees.

Prepare pasta as directed on package

In a saucepan combine spaghetti sauce, diced tomatoes, italian seasoning, garlic powder, and fennel (if you like this spice, it is also used in Italian sausage it adds a distinct flavor so make sure you like it!) simmer over low heat stirring every few minutes.

Drain pasta and add to casserole dish.
Add sauce to casserole dish (no need to stir)
Sprinkle shredded cheese evenly over the top
Add pepperoni and veggie toppings of your choice (black olives are pictured above)
sprinkle with Italian seasoning

Bake in oven approx 30 minutes or until top is golden and bubbly.

Do you have a great casserole recipe to share? Well then join in on the fun over at Think Tank Mama's place!!

Spinach Salad w/Vinaigrette

I love salads.  Love them.  The problem I used to have was I would go out to eat and order a salad and think this is amazing and then get home and try to make one and it wouldn't be as good.  You know why?  One word!  DRESSING!  The dressings at restaurants are amazing!  My favorite?  Fresh vinaigrette.

Never fear my fellow bitches!  I am here to tell you, you CAN do it at home.  What's more?  It's EASY PEASY!

I made a spinach salad on Father's Day and it was amazing.  I didn't take pictures for you but I have some pictures here I found on Google images to help give you the idea!  *wink*

Here's what you'll need:

1 Bag Baby Spinach washed and dried
1 Large Granny Smith Apple Sliced thinly (I leave the skin on)
2 Slices of Bacon crumbled (turkey bacon works fine)
1/2 cup toasted pecans
1/2 cup dried cranberries
Handful of shaved Parmesan

Dressing Ingredients:
1 shallot minced finely
1 clove garlic minced finely
3-4 Tablespoons Red Wine vinegar
1 tsp. dijon or brown mustard
1-2 tsp. honey
salt n pepper to taste
1 tablespoon of fresh chopped thyme and tarragon
1/4 cup extra virgin olive oil (or less, just need enough to emulsify the dressing)

I make the dressing first.  In a large bowl that you can toss the salad in mince a shallot.  Grate in a clove of garlic.  (I use a fine grater, but you can use a garlic press, or mince the garlic finely and rub salt and the flat edge of your knife to make the garlic soft and paste like.)  Add a pinch of salt and pepper.  Add 3-4 Tablespoons of red wine vinegar.  Let those ingredients sit for about 15 minutes.  The garlic and shallot will flavor the vinegar.  Add a teaspoon of dijon or brown mustard.  (Trust me, even if you don't like mustard it won't taste like mustard.  If you don't trust me leave it out.)  Next chop about a tablespoon of fresh thyme and tarragon and add to the bowl.  Add 2 teaspoons of honey.  Whisk everything together.  Drizzle in about 1/4 cup of olive oil while whisking the mixture.  This vinaigrette is AMAZING.

Add all the salad ingredients into the bowl on top of the dressing except the parmesan.  Toss the salad making sure to coat all the spinach with the dressing.  Add the cheese and serve.  

Enjoy!

Bang! Bang! Boring Tuna is Dead.

Ask any body builder and they will tell you they consume a lot of tuna. Tuna is one of those power foods. It's loaded with Omega 3's and protein. Tuna is rich in important nutrients including selenium, magnesium, as well as potassium. Tuna has an assortment of B vitamins including niacin, B1 and B6. ALL of these nutrients have been known to help elevate mood as well as your health!

Some people love tuna while others can't stand it. I personally don't like the texture of mushy tuna sandwiches. Mayo is not the best for you when you are trying to live a healthy lifestyle but with these tips to help you perk up your tuna, you may just find yourself craving a tuna sandwich again!

Think outside the can.

Personally, I prefer alacore tuna. Mainly because the reddish scaley looking meat in regular tuna grosses me out. I am very picky when it comes to choosing tuna. It must be packed in water. It must be albacore. Of course it must be dolphin safe.

Beyond Pickles and Mayo.

Instead of Mayo try using greek or plain yogurt. You can also try fat free sour cream, this option makes it more creamy.

Instead of pickles try using green olives or sliced cucumbers spritzed with vinegar. Instead of white onions try chopped chives or red onion. Add some fresh basil and sliced tomatoes. There are countless ways to enjoy tuna!

Here is my latest tuna creation!

Cilantro Lime Tuna Sandwich

I had some leftover produce from when I made Tilapia with Mango Salsa, so I chopped those up and viola! A new recipe was born!

Serves 4

Ingredients:

2 cans of albacore tuna packed in water
1 small bunch of fresh cilantro chopped
1/3 cup of sliced red onion
1/4 cup of chopped red pepper
1 lime juiced
1 jalapeno - cored and chopped
garlic powder to taste (1 used approx 1/2 tsp)
lemon pepper to taste (approx 1/2 tsp)
2 tbsp mayo (I used Kraft Mayo with Olive Oil sometimes I also use Kraft Free)
4 slices reduced fat mild cheddar (I like Sargento brand)
8 slices bread (I love me some rye with tuna!)

Directions:

Drain tuna and place in bowl. Add cilantro, onion, red pepper, lime juice, jalapeno, garlic powder, lemon pepper and stir. Now add mayo. (You will see that adding mayo at the end of everything else helps keep it minimal. You don't need to load your tuna down with mayo, just a touch goes a long way!) Stir well.

For each slice of cheese cut it in half. Place each half on one slice of bread. Divide the tuna in four equal parts. Then spoon half a serving of tuna on one slice of bread and the remainder on the second slice of bread. Keep open and enjoy!

A big reason why I eat my tuna sandwich open is because I can enjoy more tuna this way. Usually I have two sandwiches because one does not fill me. I have learned if I pile on the tuna and enjoy the sandwich open faced, it gives me the sense of having two sandwiches without the added carbs, calories and fat of two more slices of bread! Because my tuna recipe is much healthier than tuna loaded with mayo, I can afford to have a little more tuna on my sandwich!

As I was making this recipe I came across some wasabi powder in my spice rack. I think next time I make tuna I am going to use mayo, soy sauce, red peppers, sliced leeks or green onion, and sprinkle it with wasabi powder.

Tuna - Asian style!
(Let's see how many weirdos I attract with that line!)

So how do you like to prepare tuna sandwiches?

I love hangin' with my Bitches but you can also find me chillin' at Mad Boastings of a Cheapskate Mom.

Share A Spoon: Pumpkin Spice Bars

Queen Bitch, Brandee over at Think Tank Mama has this fun weekly gathering where you can share recipes. It's called Share A Spoon and this week she is asking for dessert recipes.

I know this is a "Weight Loss" kind of place but that doesn't mean we should deprive ourselves!

Using healthy ingredients such as natural sugar and applesauce in place of oil, you can tweak any recipe to make it healthier! Portion control is the key to success!

Here is a great Pumpkin Bar Recipe! You can change it up to make it your own. Add bittersweet chocolate chips, or pecans. Omit the frosting for a healthier treat. Never follow a recipe to the letter - make it your own and have fun!

Pumpkin Bars With Maple Frosting

Ingredients:

1 cup Egg Beaters (or 4 eggs)
1 cup Brown Sugar
2/3 cup Turbinado Sugar
1 cup unsweetened applesauce
15-ounce can pumpkin puree
2 cups unbleached flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 tsp nutmeg
1 teaspoon salt
1 teaspoon baking soda

Directions:

Preheat the oven to 350 degrees F.

Mix at medium speed, combine the eggs, sugars, applesauce and pumpkin until texture is light and well mixed. Stir together the flour, baking powder, spices, salt and baking soda. Add dry ingredients to the pumpkin mixture and mix at low speed until the batter is smooth. Spread into a greased 13 by 10-inch baking pan. Bake for 30 minutes or until "toothpick check" by placing a toothpick in the center if it comes out clean the cake is done, if it comes out with goop on it then cook it a bit longer.

Let cool completely before you add frosting.

Maple Buttercream Frosting (naughty naughty but yummy!)

Ingredients:

3 cups confectioners' sugar
1 cup butter
2 tsp maple extract
1/2 tsp ginger

Directions:

Whisk together sugar and butter until well blended or use a mixer and mix on medium speed for approx 3 minutes.

Add maple extract and continue mix until light and fluffy. Sprinkle in ginger and stir well.

Spread over cooled pumpkin bars and garnish with a pinch of turbinado sugar to the top of each bar if desired.

Do you have a favorite recipe to share? If so please join in on the fun at The Tank!

Tilapia With Mango Salsa

This is the first time I am sharing a recipe with the Bitches so I hope you like it!

Tilapia with Mango Salsa

Tilapia is such a versatile fish. It's my favorite because it can be prepared in so many ways and it is super easy! I also like that it doesn't have a "fishy" taste to it.

Serves 6

Ingredients:

6 Tilapia fillets
1/4 cup olive oil
2 tbsp lime juice
1 tbsp lemon juice
1 tbsp minced parsley
2 tsp old bay seasoning
2 cloves minced garlic
2 mangoes
2 jalapenos seeded and chopped
1/3 cup chopped fresh cilantro
1 red bell pepper
1/2 red onion finely chopped
1 tsp garlic powder
1 tsp lemon pepper
1 lime

Directions:

Whisk together the olive oil, lemon juice, parsley, old bay seasoning, and garlic, in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, shake to coat with the marinade, squeeze out excess air then seal the bag. Marinate in the refrigerator for 1 hour, turning over bag halfway to coat the other side.

Preheat oven broiler.

Meanwhile, using a food processor (or good ol' elbow grease and a knife) chop the mango, jalepeno, cilantro, pepper, onion and combine in a bowl. Sprinkle with garlic powder and add lemon pepper. Cut lime in half and squeeze juice into bowl. Mix well and cool in fridge.

Remove the tilapia from the marinade. Discard the remaining marinade and place fillets into a prepared oven dish. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork.

When cooking is completed place the tilapia filet on a plate and top with mango salsa.

I served this meal for Father's Day and paired it with steamed asparagus and whole grain cilantro and black bean rice.

Try it! I promise you will love it!!

Come visit me over at Mad Boastings of a Cheapskate Mom!

I have a great giveaway going on right now, $100.00 to spend however you like at CSN Stores!

Hope to see you there!

The "F" word

When we make a lifestyle change, one of the things we miss is SWEETS. So, we replace those cravings with what? FRUIT!

Yes, the "F" word. What did you dirty rotten minded scoundrels think I meant? Get your filthy minds outta the gutter! Geez....this isn't my main blog!

The health benefits of eating fruit are amazing! Did you know that one of the BEST things about fruit, you know, other than it tastes amazing, is that they help reduce the skins aging process? I am so vain I don't want wrinkles. AND, I'm a chicken shit, so there isn't much chance I would dare go under the knife. Well, unless I was disfigured in an accident or mauled by a bear or something. SO....I will suck down those sweet fruits and all their anti-oxidants.

Fruits are low in calories and fats. They are a great source of fiber, simple sugars and vitamins which are important for you to optimize your overall health.

So I thought I would share a couple of quick fun recipes for FRUIT!

I love Waldorf Salad! Crunchy yummy goodness. If you don't like something in it, make a switch. There are no rules. We are adding things into our diets to help us make life long changes. This is not about just eating things to lose weight. If you do that, you will burn out and go right back to eating CRAP!

Ingredients:

4 medium red delicious apples cored and chopped (I leave the skins on.)
3 stalks of celery chopped
1/2 c. light mayo (you can substitute plain yogurt)
1/2 cup toasted walnuts
1/2 cup plump raisins (you can substitute grapes)

Mix all the ingredients together in a large bowl and refrigerate. Serve chilled. If you want this to keep longer and not have the apples turn, squeeze fresh lemon juice over the apples after chopping them.

Depending on whether you use yogurt or mayo, this recipe has roughly 150-180 calories per serving.

Another fav of mine is a fresh pineapple salad I make! I SUPER DUPER PUFFY HEART fresh pineapple.

I

Ingredients:

2 cups chopped fresh pineapple
3 Tbsp sweetened flake coconut
1 cup seedless red grapes
1 cup drained mandarin orange segments
1/4 cup chopped pecans
1 Tbsp honey
1/2 cup Plain greek yogurt

In a small bowl mix the yogurt and honey. If you can't find Greek yogurt, you can substitute regular plain yogurt. Take a thick paper towel and put it in a strainer over a bowl. Pour the plain yogurt over the paper towel and let the juices drain out. It will be thick once the juices drain. It makes the yogurt thick and creamy and a little sweetened when you add the honey! Super yummy!

Mix the fruit, coconut and nuts in a large bowl and add the dressing. Serve chilled. 130 calories per serving

So...that's my "F" word! F-R-U-I-T

Do you have any yummy fruit quick fixes to share?

Low Fat, Low Calorie, BIG FLAVOR Stir Fry

If you are anything like me, one of the first things you start to crave when you start a "life style change" is Chinese Food. When you go to one of the little fast food Chinese places the calorie intake for one meal can wipe out two days worth of fat grams and all of that days calories. But do not fear, you can get all of that flavor you crave and none of the guilt by making stir fry at home.

Also, if you have a Panda Express near you, they have some very lowfat, calorie friendly options.

Here's what you'll need:

2 chicken breasts or 12 oz. of top round sirloin steak
ground ginger (I use powdered spice for this, you can use fresh if you like)
2 Tbsp Olive Oil
3 Tbsp Soy Sauce
1 Tbsp Corn Starch
Beef or chicken stock depending on your choice of meat
1 onion
1 Red Bell Pepper
1 12-16 oz bag of frozen stir vegetables of your choice
Crushed red pepper flakes to taste (optional)

Directions: Slice the chicken or steak thinly on the bias against the grain. Liberally cover with ginger. Probably 3-4 Tablespoons. Add the soy sauce. Let marinate for 20 minutes. In a large skillet, heat to medium high and add olive oil to pan. Add marinated meat mixture. Let meat brown. Should take 5-7 minutes until cooked through. Add crushed red pepper flakes for a little spice. Add sliced onions and red peppers, stir well. Add the bag of frozen vegetables and cover. Reduce heat to medium-low and let the vegetables warm through. Mix the tablespoon of corn starch and 1 cup of beef/chicken stock. Add to the pot. Sauce will thicken quickly. Remove from heat and serve.

This is great over brown rice. If you have the calories to spare you can certainly use jasmine rice or chow mein noodles.

Without rice this has roughly 190 calories and 2.5 grams of fat. This serves my whole family. So basically 3 adult portions and 3 child portions.

Enjoy! Have a Happy Memorial Day Weekend.

Ain't Yo Momma"s Chicken Noodle Soup

Ain't Yo Momma's Chicken Noodle Soup

Ingredients:

3 Boneless Skinless Chicken Breasts - cubed

1 cup chopped baby carrots

1 cup chopped celery

1 medium onion chopped

2 garlic cloves minced

1 cup red potatoes cubed

2-3 Tbsp. fresh parsley chopped

1.5 c whole wheat noodles

8 cups chicken broth (2 boxes of broth)

2 cups water

2 Tbsp olive oil

salt and pepper

Chop all vegetables and salt and pepper them. Set aside.

Heat a large heavy bottomed soup pot. Add the olive oil. Chop the raw chicken breast and add to pot. Brown the chicken until cooked through. Takes about 6-7 minutes. Add the veggies. Stir until the veggies start to soften. Takes about 5 minutes. Grate the garlic into the pot and stir. Add the chicken broth/stock and the water. Mix well and let simmer for about 15 minutes. Add noodles and chopped parsley. Soup is ready to serve when noodles are cooked through.

This recipe is quick, easy and tastes like it cooked ALL DAY.

Yields about 8 servings.

Calories per bowl....205!

Enjoy! This is my family's favorite!

Grape Salad

I found this picture on Google Images.

Mine looks a little different because I mix the sauce over the grapes.

Grape Salad:

3 Cups Red Seedless Grapes

3 Cups White Seedless Grapes

1 8oz block softened Philly Cream Cheese 1/3 Less Calories

1 Cup light sour cream

1/2 Cup Splenda sugar substitute

1/2 Cup chopped walnuts

Clean all the grapes and remove all stem pieces. Set aside.

Cream together softened cream cheese, sugar substitute and sour cream until smooth and creamy. Pour sauce over the grapes and mix well. Pour into a 13X9X2 glass dish and top with nuts. Refrigerate. Serves 12.

Calories per serving: 156

If you are anything like me, a sweet tooth can be your nemesis. It's mine! This salad is a sweet treat! Great for spring and summer refreshment. Enjoy!

~Zgirl

Pina Colada Cake

I got this recipe (and borrowed the picture) from Eat Better America. It is SO good, and oh so easy! I mean it only has 4 ingredients! How cool is that?

1 package (14 1/2 oz) angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut




1. Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
2. In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
3. Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
4. Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.



For nutritional info (and believe me you'll be impressed) please visit Eat Better America.

Almost No Fat Banana Bread

This bread is so good! My kids love it too!







1 1/2 C flour or wheat flour (I usually do half and half.)

3/4 C sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon

2 egg whites

1 C mashed ripe banana

1/4 C applesauce

1/8 tsp salt

1 tsp vanilla



1. Preheat oven to 350 degrees. Grease bread pan with no calorie spray.



2. In large mixing bowl mix dry ingredients. Add the wet ingredients. Don't over stir. Pour into pan.



3. Bake for 50-55 minutes or until done.



Slice into 12 slices.



1 slice =

128 calories

.2 grams fat

0 cholesterol

88 mg sodium

29.6 carbs

1 gram fiber

2.4 grams protein


Today's post compliments of Stephanie of The Blue Zoo!