Shrimp Cocktail Tacos (Hungry Girl Recipe)

  • 1 cup. cooked ready-to-eat shrimp, chopped if large
  • 1/4 salsa (Or use 1/2 cup black bean and corn salsa and skip the next step)
  • 1/4 cup fiesta corn
  • 1/4 cup shredded lettuce
  • 2 corn taco shells or soft corn tortillas (I used 2 large “La Tortilla Factory” low carb soft tortillas, 80 calories each*)
  • Optional toppings: fresh cilantro, fat-free sour cream
  1. Mix shrimp, corn and salsa in a bowl, cover, and refrigerate for 15 minutes.
  2. Evenly distribute lettuce and shrimp-salsa mixture between taco shells.
  3. If you like, top with cilantro and sour cream.

Makes 2 large soft tacos

Nutrition (per taco)
Calories 141
fat 3g
Sodium 900mg
Cholesterol 60mg
Carbs 25g
Fiber 15 (because of tortilla)
Protein 15g

*2 small corn tortillas are also 80 calories, so you could divide the mixture into two smaller tacos instead of 1 large.

Mexican Pulled Pork Tacos

  • 1 1.25lb pork tenderloin*
  • 1 bell pepper, chopped
  • 1 can rotel
  • 2 teaspoons ground cumin
  • 11/2 teaspoons garlic salt
  • 1 tbsp mince onion
  • 11/2 teaspoons dried oregano
  • 1/2 teaspoon cayenne red pepper
  • 1 can diced green chiles, drained
  • 1 can fiesta corn, drained
  • 3 tablespoons reduced sugar ketchup
  • 5 Soft taco sized (I used low carb) tortillas. About 80 calories each.

Garnish (optional):
1/2 cup fresh cilantro leaves, rinsed and patted dry
Sour cream

1. In 5- to 5 1/2-quart slow cooker, place the minced onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
2. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
3. Remove 11/2 cups liquid from pot and discard. Stir the ketchup into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
4. Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
5. To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.

Makes 5 enchiladas.

Nutrition (1 enchilada, no extras)
Calories 233
Fat 4
Cholesterol 60mg
Sodium 1330mg
Potassium 4mg
Carbs 22g
Fiber 3g
Protein 28g

Faux Fried Pickles

  • 1/4 cup corn flakes
  • 3 tbsp. panko breadcrumbs
  • 1/8 tsp. black pepper
  • Dash cayenne pepper
  • 40 hamburger dill pickle chips, drained
  • 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • Optional dip: fat-free or light Thousand Island dressing

  1. Preheat oven to 350 degrees. Spray a large baking sheet with nonstick spray and set aside.
  1. Place cereal, panko, and spices in a sealable plastic bag; remove air, and seal. Using the smooth end of a meat mallet (or other heavy utensil), crush mixture through the bag to a breadcrumb-like consistency. Set aside.
  2. Place pickle chips in a bowl, and pat dry with paper towels to remove all excess moisture. Cover with egg substitute and toss to coat. Drain excess egg substitute.
  3. Transfer half of the egg-coated pickle chips to the bag of crumbs. Seal and shake to evenly coat pickle chips with crumbs. Place pickle chips on the baking sheet in an even layer. Repeat with remaining half of the egg-coated pickle chips.
  4. Bake in the oven until coating is crispy, about 25 minutes.

Makes 2 servings of about 65 calories each.

Slaw and Order (HG Pasta Swap)

  • One 12-oz. bag (4 cups) dry broccoli cole slaw
  • 1 small can Hunts tomato sauce or 1 can crushed tomatoes
  • 1 tsp. garlic powder, or more to taste
  • Dash onion powder, or more to taste
  • Dash each salt and black pepper, or more to taste
  • Dash crushed red pepper, or more to taste
  • Optional reduced-fat Parmesan-style grated topping

  1. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add slaw and 1/4 cup water.
  2. Stirring occasionally, cook until water has evaporated and slaw has softened slightly, about 5 – 8 minutes.
  3. Add tomato sauce, garlic, spices. Stir and continue to cook until hot, about 3 – 4 minutes.
  4. Season to taste with additional spices, if you like.
  5. Top with grated topping if desired. Enjoy!

Makes 2 servings

Nutrition (Partial)
Calories 80
Fat 0g
Carbs 16g
Protein 6g

California Burgers

I didn’t have any ground meat, so I used Boca Soy Burgers. It lowered the calories a lot and tasted great. The original recipe calls for ground beef or ground turkey.

  • 1lb Extra Lean ground beef (I used Boca Soy Patties)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons reduced-fat sour cream
  • 3 teaspoons Worcestershire sauce
  • 2 ounces fat free feta cheese, crumbled
  • 4 hamburger buns
  • 2 small firm, ripe tomatoes, sliced
  • 4 leaves iceberg lettuce
  • 1 just-ripe avocado, thinly sliced
  • 1/2 medium red onion, thinly sliced (I omitted this)
  1. Mix the first 5 ingredients in a bowl and shape into 4 patties (I didn’t do this, since I had the Boca Burgers)
  2. Grill the patties or use a forman grill, several minutes until desired “done-ness” is reached.
  3. Assemble burgers with the feta, tomatoes, lettuce, avocado, and onion (optional).

Makes 4 servings

Nutrition (w/ boca burger). Add 60 calories for extra lean ground beef)

Calories 223
Fat 4g
Sodium 728
Carbs 31g
Fiber 6g
Protein 19g

Caramel Peanut Butter Swirl Cheesecake (with PB2)

Crust:

  • 1.5 cups Cinnamon Toast Crunch cereal
  • 1.5 tbsp margarine, melted

Filling:

  • 3 8oz pkgs Fat Free Cream Cheese
  • 1/4 cup splenda
  • 1.5 tsp vanilla extrace
  • 2 egg beaters (1/2 cup)

Swirl topping:

  • 1/4 cup Smuckers sugar-free caramel ice cream topping
  • 5 TBSP Prepared PB2 (You can use Peanut Butter, but it will increase the calories a LOT)

Optional toppings:

  • Cool Whip FREE
  • Additional Caramel topping

  1. Preheat oven to 350
  2. Place cereal in food processor and process until a crumb mixture is form. Drizzle in butter and process until blended.
  3. Pat crust into the bottom of a spring form pan sprayed with cooking spray and cook for 7 minutes until beginning to crisp.
  4. Reduce oven temperature to 325.
  5. Thaw cream cheese in the microwave, if it’s not already soft and room temperature. Place filling ingredients in a bowl and mix with an electric mixer until smooth. Pour over crust.
  6. Mix swirl ingredients together and pour over filling, swirling with a knife into patterns.
  7. Bake at 325 for 45-50 minutes until firm. Allow to cool and then trace a knife around the outside of the cheesecake before attempting to remove the spring form siding. Cool in the refrigerator.
  8. Top with additional toppings if desired.

Makes 6 servings.

Nutrition (w/o toppings)
Calories 220
Fat 3g
Sat Fat .5g
Cholesterol 18g
Sodium 930mg
Potassium 15mg
Carbs 26g
Fiber 1g
Sugars 7g
Protein 18.5g

I swear I took a picture of this, but I can’t find it!! Arg.

Home Made Ice Cream

I got a new Cuisinart Soft Serve Ice Cream maker and I’ve been having some fun with it! Here are the recipes I’ve made (with my modifications). Here is the original recipe book. I will add flavors to this entry as I make them. I’ll also try to take a picture of a recipe soon.


Simple Vanilla Ice Cream

(Low Fat/Sugar free)
I’ve made this with 1% milk and with Almond Breeze. It is creamier with 1%. Srprisingly, prepared, powdered skim milk works even better(and lowers the calories).

  • 1 cup 1% milk
  • 2 cups fat free half and half
  • 3/4 cup splenda
  • 1-2 tsp vanilla

1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

All recipes say they make 10 1/2 cup servings. I made two huge servings, since this was so low calorie/fat. My servings were about 2-2.25 cups each.

Nutrition (with 1% milk)
Calories 215
Fat 1
Cholesterol 5mg
Sodium 265
Potassium 200mg
Carbs 31g
Sugars 22g
Protein 12g

With Almond Breeze
Calories 180
Fat 1g
Sodium 290mg
Potassium 95mg
Carbs 25g
Fiber .5g
Sugars 16g
Protein 8.5g

Simple Chocolate Ice Cream

EXACT same as above, but add 1/4 cup cocoa to the mixture before placing in the ice cream maker. Adds 20 calories/serving if making 2 large servings.

Mint Ice cream

EXACT same as above, but add 1 tsp mint extract and 4-5 drops of green or pink food coloring if desired.

Chocolate Banana Ice Cream (or just banana)

Omit the cocoa for banana ice cream.

  • 2 medium bananas
  • 3/4 cup 1% milk
  • 1 tbsp lemon juice
  • 1 1/3 cups fat free half and half
  • 2/3 cup splenda
  • 1 tsp vanilla
  • 1/2 cup hershey’s cocoa powder (if making chocolate)
  • yellow food coloring, if desired
  1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

I made it into 4 servings.

Nutrition
Calories 140
Fat 2
Cholesterol 2mg
Sodium 90mg
Potassium 275mg
Carbs 28g
Fiber 3g
Sugars 14g
Protein 7g

Root Beer Float Ice cream

  • 2 cans diet root beer, allowed to go slightly flat (Cream soda also works!)
  • 1/2 cup low fat sweetened condensed milk
  • 1/2 cup fat free half and half
  1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached. This will have more of a slushy consistency.

I made 3 servings

Nutrition
Calories 173
Cholesterol 7mg
Sodium 153mg
Potassium 82mg
Carbs 36g
Sugars 35g
Protein 5g

Strawberry Ice cream

  • 8 oz red ripe strawberries (or other summer berry)
  • 2/3 cup splenda
  • 1 1/3 cup fat free half and half
  • 2/3 cup 1% milk
  • ¼ tsp vanilla extract

1. Mix all ingredients together in a blender until smooth. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

I made 2 HUGE servings

Nutrition
Calories 185
Fat 1.5g
Cholesterol 3mg
Sodium 175mg
Potassium 384mg
Carbs 31g
Fiber 3.5g
Sugars 22g
Protein 9g

Cheesecake Ice cream

  • 2 8oz tubs Fat Free Philly Cream Cheese
  • 1 can fat free sweetened condensed milk
  • 1 cup fat free half and half
  • 1 tsp vanilla extract

1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

I made 6 servings

Nutrition
Calories 280
Cholesterol 20mg
Sodium 590mg
Carbs 49g
Sugars 45g
Protein 16g

Chocolate or Vanilla Frozen Yogurt

  • 1 1/3 cups 1% milk
  • 2/3 cup splenda
  • 2 ½ cups fat free vanilla yogurt
  • 1 tsp vanilla
  • (For chocolate) ¼ cup Hershey’s Cocoa powder

1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

I made 4 servings. You could EASILY eat a bigger serving.

Nutrition (chocolate)
Vanilla is 105 calories.
Calories 115
Fat 1.5
Cholesterol 5mg
Sodium 110mg
Potassium 190mg
Carbs 22g
Fiber 1g
Sugars 3.5g
Protein 8g

Peanut Butter Ice Cream (w/ Pb2)

This was good, but grainy in texture because of the powedered peanut butter. Next time I’ll use real peanut butter to see if we like it better.

  • 1 cup prepared pb2 (prepared with water as instructed)
  • 2/3 cup splenda
  • 1 cup 1% milk
  • 1 ½ cups fat free half and half
  • 1 tsp vanilla extract

1. Mix all ingredients together in a bowl that is easy to pour. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

I made 3 servings. I’d divide it into smaller servings if using real peanut butter.

Nutrition (w/ pb2)
With peanut butter~570!
Calories 237
Fat 5g
Cholesterol 3mg
Sodium 395mg
Potassium 133mg
Carbs 30g
Fiber 5g
Sugars 15g
Protein 20g

Pina Colada Sherbert (One of my favs so far)

  • 1 20oz can crushed pineapple (or tidbits) in water, not drained
  • 2/3 cup splenda
  • 1 TBSP lime juice
  • 3/4 cup 1% milk
  • 1 cup Almond Breeze, Unsweetened Original (or coconut milk, but it will change nutrition)
  • 1 tsp vanilla extract
  • 1 tsp rum extract
  • 1 tsp coconut extract
  1. Mix all ingredients together in a blender until smooth. Turn on ice cream maker and pour in ingredients. Allow to mix for 12-20 minutes, or until desired consistency is reached.

    Nutrition (2 big servings)
    Calories 217
    Fat 2.5g
    Sat Fat .5g
    Cholesterol 4mg
    Sodium 160mg
    Potassium 635mg
    Carbs 45g
    Fiber 3g
    Sugars 33g
    Protein 3.5g

    MORE FLAVORS TO COME!

Bacon Wrapped Asparagus

This is really more for aesthetics…

  • 1 bunch asparagus
  • 3 slices of turkey bacon, cut in half lengthwise
  • 2 tbsp balsamic vinaigrette
  • salt, pepper, and garlic powder to taste
  1. Preheat broiler to high.
  2. Bend the asparagus until the bottom portion snaps off.
  3. Toss in a large bowl or platter with balsamic vinaigrette, salt, pepper, and garlic powder.
  4. Wrap a sliver of bacon around 4-5 pieces of asparagus and place on a baking sheet.
  5. Broil on high for about 10-12 minute.

Makes ~6 bundles. Each bundle is about 25 calories, including the bacon.

Three Cheese White Veggie Lasagna

This is a VERY tasty and very healthy recipe!! Enjoy a HUGE serving :). It is time consuming, so I’d suggest maybe doubling the recipe to have leftovers for a couple of days.

  • 2 medium zucchini
  • 1 cup fat-free ricotta cheese
  • 1/4 cup egg beaters (or 1 egg)
  • 1 tsp. chopped garlic
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried basil
  • 1/4 tsp. salt, divided
  • 1/4 tsp. black pepper, divided
  • 1 cup canned mushrooms (feel free to sautee fresh)
  • 1 14 oz can of spinach
  • 10 TBSP fat-free sour cream
  • 4 wedges The Laughing Cow Light Creamy Swiss cheese (I used swiss and garlic and herb)
  • 2 tbsp. reduced-fat Parmesan-style grated topping, divided
  • 4 sheets whole wheat lasagna noodles
  • 2 slices part-skim mozzarella cheese
  • Optional: additional salt and black pepper

  1. Preheat oven to 425 degrees.
  2. Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Place in a microwave safe bowl and filled with water and par-boil them in the microwave on high for 9 minutes. Drain.
  3. In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir well and set aside.
  4. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add spinach and cook until excess moisture has evaporated, about 2 more minutes. Stir in mushrooms. Transfer contents to the bowl of ricotta mixture and set aside.
  5. To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave for 30 – 45 seconds at a time, stirring occasionally, until very warm. Stir until smooth and set aside.
  6. Spray an 8″ X 8″ baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce. (It helps to spread the sauce with a rubber scraper.)
  7. Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella (tearing it into pieces. You can just use shredded mozzarella too)
  8. Bake covered for 20 minutes. Uncover and cook an additionall 5-10 minutes (until cheese is browning slightly).
  9. Top with additional parmesan if desired.

The original recipe said it made 4 servings (which are quite large). I divided it into 3 BIG servings. 🙂

Nutrition (based on 3 servings without extra parmesan, as pictured)
Calories 334
Fat 7.5g
Sat Fat 4g
Cholesterol 40mg
Sodium 1500mg
Potassium 317mg
Carbs 41g
Fiber 7g
Sugars 10.5g
Protein 25.5g

Roasted Italian Parmesan Potatoes

  • 1.5-2 lb. new potatoes, halved lengthwise (I had 1.6lb)
  • 2 Tbsp. Fat Free Zesty Italian Dressing
  • 1/4 cup Fat Free Miracle Whip
  • 2 tsp lemon juice
  • 1-2 tsp garlic (to taste)
  • 1 Tbsp. Fat free Parmesan Cheese
  • 1 tsp. chopped fresh parsley, optional
  • Bacon bits, optional

  1. HEAT oven to 400ºF.
  2. COMBINE potatoes and dressing; spread onto bottom of 15x10x1-inch pan. Bake 45 min. or until potatoes are tender and crisp around the edges, stirring after 25 min.
  3. MEANWHILE, mix miracle whip, lemon juice and garlic.
  4. SPOON potatoes onto platter; top with mayo mixture, cheese, parsley, and optional bacon.

Makes 3-4 Servings (Mine made 3 with the 1.6lbs)

Nutrition (w/o bacon)
Calories 176
Fat 1g
Sodium 353mg
Potassium 975mg
Carbs 35g
Fiber 4g
Sugars 3g
Protein 5g

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