Pork Rind Pizza

This is a low carb (and high protein) recipe. It was good. It doesn’t taste like pork rinds.

Crust

  • 8 ounces fat free cream cheese, softened
  • 3 egg beaters
  • 2 oz pork rinds (I used BBQ flavor), ground up to crumbs in a food processor or mashed in a ziploc bag
  • 1/4 cup fat free parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 tsp minced onion
  • 1/4 tsp seasoning salt

Toppings (you choose)
I used:

  • Tomato sauce (1/2 cup or so)
  • 2% mozzarella (3 slices, torn into pieces)
  • 17 slices Turkey pepperoni
  • mushrooms
  1. Spray a pizza pan with cooking spray, and then top with parchment paper. Spray the parchment paper.
  2. Whisk the cream cheese and eggs until smooth. Add the remaining ingredients until well combined. Pour the mixture all over parchment-lined pan.
  3. Spread the dough around with a spoon or rubber scraper until it even coveres the pan, leaving 1/4 inch or so around the edges.
  4. Bake at 425º 20 minutes. Let stand 10 minutes or chill several hours.
  5. Add the toppings and bake at 375º about 15-20 minutes longer or until the toppings are bubbly and slightly browned.

Makes 4 servings

Nutrition (w/ turkey pepperoni, mozzarella, tomato sauce, mushrooms)
Calories 240
Fat 10.5g
Sat Fat 6g
Choelsterol 46mg
Sodium 1330mg
Potassium 60mg
Carbs 6g
Fiber 1g
Sugars 3g
Protein 27g

Chicken Amore

This is based on the Hungry Girl recipe, but I made some changes.

I was out of fat free sour cream so I used fat free cream cheese instead. Next time I’ll do the sour cream.

  • 1 lb chicken tenderloins pounded to ~1/4 inch thickness
  • 2 wedges Laughing Cow Light spreadable cheese (I used Mozzarella Sun dried Tomato Basil flavor), room temperature
  • 1/2 cup fresh mushrooms, sliced
  • 1/2 cup tomato sauce (preferably an Italian seasoned flavor like Tomato Basil or Oregano)
  • 1.5 oz fat free cream cheese (or 1/4 cup fat free sour cream)
  • salt, pepper, garlic
  1. Preheat oven to 375.
  2. Saute the mushrooms in a skillet sprayed with cooking spray, sprinkling with salt pepper and garlic, several minutes until tender.
  3. Season chicken with salt and pepper.
  4. Spread the laughing cow cheese evenly on the flattened chicken tenders.
  5. Place sauteed mushrooms on top of laughing cow, and then roll up chicken and secure with toothpicks.
  6. Bake at 375 for 20 minutes.
  7. Meanwhile, mix the tomato sauce and the cream cheese (or sour cream) in a bowl and add a dash of garlic powder. Microwave 3-4 minutes, stirring every minute or so, until smooth and creamy.
  8. Pour the sauce over the chicken and serve over pasta or shirataki noodles* if desired.

*Shiritaki noodles can be found at health food stores. Near me, you can get them at Market Street, Sprouts, and Family Health Market.

Makes 4 servings. Pictured with shirataki noodles.

Nutrition (chicken & sauce only)
Calories 147
Fat .5g
Cholesterol 67g
Sodium 712mg
Potassium 211mg
Carbs 14.5g
Fiber 2g
Sugars 3g
Protein 25g

Cheeseburger Mac Attack (Crockpot)

Another by Hungry Girl. This was mediocre, and I didn’t have veggies w/ cheese, so I put a little sour cream in to make it creamier.

  • 5 oz. (about 1 1/4 cups) uncooked wheat elbow macaroni
  • 16 oz. extra lean ground beef, raw
  • 2 tbsp. reduced sugar ketchup
  • 2 tbsp minced onion
  • 1 bag frozen cauliflower and low-fat cheese sauce (I used a bag of brocolli/cauliflower mix and added 2 tbsp of fat free sour cream, since I didn’t have this).
  • 3 wedges The Laughing Cow Light cheese (pick your flavor)
  • salt and black pepper
Directions

  1. In a large pot, prepare pasta very al dente. Drain well and set aside.
  2. In a bowl, combine beef, ketchup, and minced onion. Mix well. Add frozen cauliflower and cheese sauce and gently mix. Transfer mixture to a crock pot.
  3. Add cooked pasta to the crock pot and gently stir. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until the turkey is fully cooked. (Stir occasionally!)
  4. Add cheese wedges, and stir until evenly distributed.
  5. Season to taste with salt and pepper.

Makes 4 servings.

Nutrition
Calories 306
Fat 7g
Sat Fat 2g
Cholesterol 73mg
Sodium 665mg
Potassium 265mg
Carbs 32g
Fiber 6.5g
Sugars 5g
Protein 31g

Turnip the Disco Fries by Hungry Girl

This was good! I actually liked the flavor of the turnips and preferred their texture to the potatoes! Don’t knock it til you try it!

  • 6 oz turnips
  • * 1 medium-sized potato (about 6 oz.), scrubbed clean
  • * 1/8 tsp. salt
  • * 1/8 tsp. black pepper

    Optional toppings:

  • 1/2 cup jarred fat-free or nearly fat-free chicken gravy
  • 1 slice fat free cheese
  • reduced sugar ketchup
  • chopped chives
  • chopped turkey bacon

Directions

  1. Preheat oven to 425 degrees. Spray a large baking sheet with nonstick spray and set aside.
  2. Carefully cut turnips and potato into French-fry-shaped spears using a crinkle cutter if you have one. Place them in a single layer on the baking sheet and sprinkle evenly with salt and pepper.
  3. Bake in the oven until tender on the inside and crispy on the outside, about 30-40 minutes, carefully flipping spears about halfway through. (The thicker the spears, the longer the bake time.) Set aside to slightly cool.
  4. If using cheese, transfer fries to a microwave-safe plate. Evenly top with cheese. Microwave until cheese has just melted, about 20 seconds. Top with chives, if you like.

Makes one big serving. This recipe is half the original (which makes 2 servings)

Here’s the nutrition with one slice cheese. I also dipped them in some reduced sugar ketchup. Next time I’ll do turkey bacon!

Calories 172
Fat free!
Cholesterol free!
Sodium 875mg
Potassium 1000mg
Carbs 39g
Fiber 5g
Sugars 11g
Protein 9.5g

Easy Cheesy Beef Enchiladas

  • 1 lb. extra lean ground beef
  • 1 pkg. (about 1 ounce) taco seasoning mix. I make my own with 1 tsp each: garlic powder, seasoning salt, chili powder, minced onion.
  • 1 can (about 16 ounces) fat free refried beans
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1 cup cooked regular brown rice (optional)- I left this out, but Jeremy said he’d like to try it with rice next time.
  • 5-6 soft-taco sized flour tortillas (depending how large you stuff them)
  • 1 jar taco bell mild sauce (or enchilada sauce)
  • Reduced fat Shredded Cheddar cheese (optional). I leave this off of mine.

Directions
1. Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off/rinse any fat. Stir the seasonings, beans, soup (and rice, if desired) in the skillet.
2. Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas (and sprinkle with the cheese, if desired).
3. Bake for 15-20 minutes or until the enchiladas are hot and bubbling.

Mine made 5 LARGE enchiladas.

Nutrition (per enchilada, without rice or shredded cheese)
Calories 315
Fat 5.5g
Sat Fat 1.5g
Cholesterol 41mg
Sodium 1200mg
Carbs 43.5mg
Fiber 7.5g
Sugars 1.5g
Protein 24g

BBQ Mango Tilapia

Another Hungry Girl. I modified the recipe to shorten the ingredient list and to shave off time. Here is the original.

  • 1/2 cup Heinz Reduced Sugar ketchup
  • 1/2 can Diet Coke
  • 1/2 tsp. garlic powder
  • 1/4 cup diced tomatoes
  • 1/4 cup diced mango
  • 3 4oz. fillets raw tilapia
  • 1 tbsp. chopped cilantro
  1. In a medium bowl, combine ketchup, diet coke and garlic powder. Whisk thoroughly, and then stir in diced tomatoes and mango. This is your marinade. Place fish and marinade in a container and toss to coat. Cover and let it marinate in the refrigerator for 30 minutes. (Skip this step if necessary)
  2. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add fish and marinade. Once marinade begins to simmer, cover and cook until the fish is tender and cooked through, about 5 minutes. Remove lid, and allow the marinade to thicken (it will thicken as the liquid evaporates).
  3. Plate the tilapia and top with any excess marinade from the skillet. Garnish with cilantro and enjoy!

Makes 3 servings

Nutrition

Calories 136
Fat 1g
Sat Fat .5g
Cholesterol 55mg
Sodium 550mg
Potassium 43mg
Carbs 8g
Fiber .5g
Sugars 7g
Protein 21g

Canolli Stuffed French Toast

Another Hungry Girl. I actually didn’t like this all that much. I’m not a fan of ricotta cheese in “sweet” recipes. I love it in lasagna and manicotti. If I ever do this again, I’d use cream cheese. I have another stuffed french toast recipe I’ve had a while that I like better.

  • 3 tbsp. fat-free ricotta cheese
  • 2 tsp. mini semi-sweet chocolate chips (I used regular chips and chopped them with a food chopper)
  • 1 tsp. vanilla extract, divided
  • 1 tbsp splenda
  • 1 light hot dog bun with about 80-90 calories (like the kind by Sara Lee)
  • 2 TBSP egg beaters
  • 1/4 tsp. cinnamon
  • 1 tsp. powdered sugar
  • 1-2 TBSP Sugar free maple syrup
  1. In a small bowl, combine ricotta cheese, chocolate chips, 1/2 tsp. vanilla extract, and splenda, and mix well.
  2. Split hot dog bun open lengthwise, without fully separating the two halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top half down over the filling. Carefully slice into four “nuggets” and set aside.
  3. Mix egg substitute, cinnamon, and remaining 1/2 tsp. vanilla extract in a small bowl. Set aside.
  4. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove.
  5. Meanwhile, coat each nugget on all sides with the egg mixture. (You won’t need to use all of the egg mixture.)
  6. Place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 – 4 minutes.
  7. Plate your nuggets and sprinkle with powdered sugar. Top with syrup. Enjoy!

Makes 1 serving

Nutrition (including syrup and powdered sugar)
Calories 191
Fat 4g
Sat Fat 2.5g
Cholesterol 7.5mg
Sodium 379mg
Carbs 33g
Fiber 3g
Sugars 4g
Protein 10.5g

Strawberry Shortcake Cheesecake


  • 1 round, prepared, sugar-free angel food cake (from Wal-mart)
  • 2 Tbsp. Sugar free strawberry jelly
  • 2 pkg. (8 oz. each) Fat Free PHILADELPHIA Cream Cheese, softened
  • 3/4 cup splenda
  • 1 Tbsp. vanilla
  • 2 egg beaters
  • 1/2-3/4 cup Fat Free Cool Whip
  • Sliced strawberries
kraft_recipes

  1. Heat oven to 350°F. Remove rim from 9-inch springform pan; set aside.
  2. Place angel food cake in the bottom and press flat, tearing if necessary.
  3. Reassemble springform pan. Brush cake with jam.Beat cream cheese, splenda, egg beaters and vanilla in large bowl with mixer until well blended.
  4. Pour over cake.Bake 35 to 40 min. or until center is almost set.
  5. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread cheesecake with COOL WHIP just before serving; top with berries.

Makes 4 HUGE servings
(includes topping)

Nutrition
Calories 230
Fat 0
Cholesterol 18
Sodium 1142
Carbs 41
Fiber 3
Protein 22


Bacon Meat Loaf

Another from Hungry Girl.

Ingredients:

  • 5 slices turkey bacon
  • 1 cup chopped mushrooms (canned)
  • 1/2 cup chopped onion (I omitted, and used minced onions)
  • 1 lb. raw extra-lean ground beef
  • 1/2 cup canned crushed/diced tomatoes
  • 3 tbsp. light hickory-flavored BBQ sauce, divided
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 2 tbsp. reduced sugar ketchup

Directions:

  1. Preheat oven to 400 degrees. Spray a loaf pan with nonstick spray and set aside.
  2. Microwave bacon until crispy, then crumble when cooled.
  3. Place mushrooms, minced onions, three-fourths of the bacon in a large bowl, and set the rest aside for topping. To the bowl, add beef, tomatoes, 2 tbsp. BBQ sauce, salt, pepper, onion powder, and garlic powder. Mix thoroughly.
  4. Transfer mixture to the loaf pan; if needed, smooth out the surface with the back of a spatula or spoon. Set aside.
  5. In a small bowl, combine ketchup with remaining tablespoon of BBQ sauce and mix well. Evenly top meatloaf with the BBQ-ketchup mixture and sprinkle with remaining bacon.
  6. Bake in the oven until meatloaf is fully cooked, about 50 minutes.

MAKES 5 SERVINGS, 4 servings would only be 185 calories/serving.

Nutrition
Calories 148
Fat 5g
Sat Fat 1g
Cholesterol 62mg
Sodium 813mg
Carbs 3g
Fiber .5g
Sugars 2
Protein 22g

Hungry Girl-Fredo

I added spinach to make it heartier/tastier.

  • 1 package shirataki noodles (any kind)
  • 1 wedge Laughing Cow spreadable cheese (any variety)
  • 2 tsp fat free sour cream
  • 1/3-1/2 cup canned spinach, drained
  • 2 tsp reduced fat parmisan cheese
  • Salt, pepper, garlic powder, and minced onion to taste
  • Optional: grilled chicken tenderloin

  1. Rinse noodles VERY well. Microwave them for one minute, then drain them and pat dry.
  2. Add cheeses, spinach and sour cream. Mix thoroughly.
  3. Microwave to help melt cheese further, and mix some more.
  4. Add seasonings to taste. Enjoy.
  5. I’ve grilled some chicken tenderloins on my Foreman grill before, and added it. It’s wonderful! 4 oz of grilled chicken adds 90 calories adn 23 grams of protein!

Makes 2 servings. I added some more veggies to mine in the pic!

Nutrition (partial)
Calories 63
Fat 2g
Sodium 250mg
Cholesterol 5mg
Carbs 6g
Fiber 3g
Protein 4g

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