Applebee’s Oriental Chicken Salad

The original recipe calls for breading the chicken in cornflakes and pan frying it in oil. That’s good too…but I made it grilled tonight. I also made some other modifications of course. But Jeremy and I both love this salad. Especially the dressing.

Oriental Dressing

  • 3 tablespoons Sugar free honey
  • 1 1/2 tablespoons rice vinegar
  • 1/4 cup fat free mayonnaise
  • 1 teaspoon Dijon mustard

Salad

  • 3 cups iceberg lettuce
  • 7-8 baby carrots, julienned or shredded
  • 1/3 cup chow mein noodles
  • (Optional) chopped almonds

Chicken

  • 8 oz chicken tenderloins, seasoned w/ salt & pepper
  1. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad.
  2. Cook chicken tenderloins on a Geroge Foreman grill or in a skillet. (4 mins in a GF grill).
  3. Prepare salad by tossing the chopped lettuce with the chopped carrots. Divide into 2 large bowls.
  4. Toss the salad dressing into the lettuce mixture.
  5. Sprinkle almonds (if using) and the chow mein noodles on top
  6. Cut the chicken into small bite-size chunks and place on top of the salad.

Makes 2 servings

Nutrition
(W/o almonds. Obviously, this is higher if you fry the chicken.)
Calories 260
Fat 6g
Sat Fat .5g
Cholesterol 49mg
Sodium 550mg
Potassium 326mg
Carbs 37g
Fiber 3g
Sugars 2g
Protein 20g

(I’d already eaten half my salad before I remember to take a pic!)

Chili Dog Chili

This is a Hungry Girl recipe. This was good! However, I must warn you…I will probably never make this again… Jeremy and I both suffered UNBEARABLE indigestion both times (because we had leftovers) we ate it. Even if that wasn’t the cause…I’m playing it safe!

  • 2 14.5-oz. cans diced tomatoes, not drained
  • Minced onion to taste (~1 TBSP)
  • 1 large tomato, chopped
  • 7 hot dogs with about 40 calories each (Oscar Meyer)
  • One 15-oz. can Navy beans
  • 1 1/2 tbsp. yellow mustard
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/8 tsp. garlic powder
  • Optional: salt, black pepper, cayenne pepper
  • Optional topping: shredded fat-free cheddar cheese
  1. Roughly chop the diced tomatoes, reserving all juice.
  2. Add chopped (fresh) tomato to a heated pot on the stove, coated in cooking spray, give mixture a stir, and continue to cook for 1 minute.
  3. Add stewed tomatoes and the reserved juice to the pot. Add all remaining ingredients and mix well. Raise heat to high and bring to a boil.
  4. Once boiling, reduce heat to medium low. Cover and allow to simmer for 20 minutes, removing the lid occasionally to stir.
  5. Remove pot from heat and remove the lid. Allow chili to thicken for about 20 minutes.
  6. If you like, season to taste with salt, black pepper, and/or cayenne pepper. Top each serving with cheese (optional), and enjoy!

Makes 4 servings

Nutrition (w/o cheese)

Calories 188
Fat 2
Cholesterol 26mg
Sodium 1600mg
Potassium 220mg
Carbs 28g
Fiber 6g
Sugars 2g
Protein 16g

Pepperoni Pizza Sub

  • 1/2 loaf (1/2 lb) Artisan French Bread (like from Safeway).
  • 3 servings (51 pepperonis) Turkey pepperoni
  • 3 slices 2% part skim mozzarella
  • 1 small can tomato basil tomato sauce (I use Hunt’s)
  • Basil and oregano to taste.
  1. Preheat oven to 350.
  2. Cut the bread loaf into 3 equal portions and cut longways down the middle.
  3. Arrange 17 pepperonis on each bottom half, top with mozzarella, and place the open-faced sandwiches on a cookie sheet. Place in the oven for 3-5 minutes or until heated and the mozzarella is melted.
  4. Meanwhile, microwave the tomato sauce.
  5. Remove the sandwiches from the oven and sprinkle with basil and oregano. Spoon desired amount of tomato sauce on the sandwich, and then place the top half of the bread on top to complete the sandwich.

Makes 3 servings

Nutrition (with about 1/2 cup tomato sauce)
Calories 324
Fat 8g
Sodium 1550mg
Cholesterol 50mg
Carbs 44g
Fiber 3g
Protein 21g

Chocolate Peanut Butter Dream Bars

  • 1 package Pillsbury Simply peanut butter cookie dough (precut)

Filling

  • 1/2 package fat free (4 oz) cream cheese, softened
  • 1/4 cup splenda
  • 1/2 container (4 oz) frozen whipped topping, thawed
  • 5 Reese’s miniature peanut butter cups, chopped

Topping

  • 1/4 cup creamy chocolate peanut butter (or regular. I use Peanut Butter & Co Chocolate Peanut Butter)
  • 1/4 fat free milk (I used Almond Breeze)
  • 2 tablespoons splenda
  • 3 Reese’s miniature peanut butter cups, chopped

  1. Heat oven to 350°F and spray a baking dish with cooking spray. Press the cookes into the bottom of the pan making a solid layer on the bottom. Cook for 17 minutes and cool COMPLETELY (1 hour in the fridge usually works).
  2. In large bowl, beat cream cheese and 1/4 cup splenda with electric mixer on medium speed until smooth. Fold in whipped topping and Reese’s candies. Spread over cooled cookie base.
  3. In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Sprinkle with Reese’s. Refrigerate until solid. Cut into 15 bars.

Makes 15 servings

Nutrition
Calories 177
Fat 9g
Sat Fat 2.5g
Cholesterol mg
Sodium 193mg
Potassium 3mg
Carbs 22g
Fiber 1g
Sugars 12g
Protein 4g

Crab Quesadillas with Home-made guacamole

This was very flavorful!!

  • Minced onions
  • 1 cup peeled and diced avocado (I used 2 small avocados)
  • 1/4 cup diced tomatoes (fresh, not canned!)
  • Pinch of ground cumin
  • Pinch of salt
  • Pinch of black pepper
  • 4 medium flour tortillas, about 9 inches in diameter (I used a low carb pita for mine and tortillas for Jeremy’s.)
  • 4 teaspoons diced green chilies
  • 1/2 cup chopped crabmeat (I used frozen immitation crab meat)
  • 4 tablespoons shredded fat free Monterey Jack cheese
  • 1/2 cup salsa, optional
  • 4 tablespoons nonfat sour cream, optional
  1. Preheat a griddle to 350.
  2. In a large bowl, combine minced onions with avocado, tomatoes, cumin, salt, and pepper. Stir until a chunky guacamole forms.
  3. Lay tortillas flat. Spread 1/3 cup of the avocado mixture, 1 teaspoon green chilies, 2 tablespoons crabmeat, and 1 tablespoon cheese on each. Fold tortillas in half; place on griddle. Cook 3 to 5 minutes per side, or until cheese is melted. Serve with salsa and sour cream.

Makes 4 servings

Nutrition (w/ pita and salsa)
Calories 174
Fat 10g
Cholesterol 8mg
Sodium 1160mg
Carbs 17g
Fiber 7g
Protein 11g

Pregnant Woman’s quesadilla

Okay, so since I’ve been pregnant, I crave the WEIRDEST stuff. See my aversion inspired quesadilla below. Substitute foods as necessary to suit cravings/aversions. 😉

  • 1 Low carb pita (Joseph’s)
  • 2 slices of turkey lunchmeat, cut into pieces
  • Bean sprouts
  • 1 tbsp salsa
  • 1/4 cup shredded fat free cheddar cheese
  1. Heat a skillet to medium heat. Spray with cooking spray. Sautee the sliced lunchmeat until cooked through (since pregnant women can’t have raw lunchmeat!)
  2. Assemble all ingredients on the pita and fold in half like a quesadilla.
  3. Cook about a minute on both sides in the skillet just to melt cheese and crisp the outside.

Enjoy! This made my hubby sick! 🙂

Makes 1 servings.

Nutrition:
Calories 154
Fat 2g
Sodium 1347mg
Cholesterol 25mg
Carbs 12g
Fiber 5g
Protein 25g

Pepperoni and Mushroom PIzza (from scratch)

Now, I know making a pizza is as easy as buying a refrigerated or premade pizza dough, pizza sauce, and assembling toppings…but that usually runs you a lot of calories you don’t need. I make my pizzas from scratch, making them healthier, lower calorie, and of course, tastier! Feel free to change up the toppings however you like!

My healthy/easy pizza dough:

  • 1 1/3 cup Bisquick Heart Smart mix
  • 1/4 cup + 1 TBSP water

(This makes thin crust. For more dough (thicker crust) use 1.5 cup bisquick and 1/3 cup water).

My homemade/healthy pizza sauce (you’ll only use 1/3 of this. The left over makes good spaghetti sauce, or save for another pizza, chicken parmesan…whatever).

  • 1 can diced tomatoes
  • 1 small can roasted garlic tomato sauce (Like Hunts)-or any flavor you like
  • garlic, basil, and minced onions to taste

Toppings

  • 3 Slices 2% part skim mozzarella cheese
  • 1 oz turkey pepperoni
  • 3 large crimini mushrooms, sliced
  • cooking spray
  • Optional: Parmesan cheese

  1. Preheat oven to 425. Coat a 12-inch pizza pan with cooking spray.
  2. Stir water into Bisquick mix until crumbly, then knead into a ball by hand. Press dough into pan, using a rolling pin if desired, pressing it to the edges.
  3. Cook the crust in the oven a few minutes until it begins to brown a little (this is to keep it from getting too soggy)
  4. Place the sauce ingredients in a blender and puree. Spread 1/3 of the sauce on the dough. Refrigerate the rest of the sauce.
  5. Arrange the toppings on the pizza. Mist with cooking spray.
  6. Bake for 13 to 18 minutes, or until cheese is bubbly. Cut into 6 slices.

Makes 3 servings, 2 slices per person. However, if you are like most people and eat a LOT of pizza, you won’t feel too guilty eating an extra slice 🙂

Nutrition
Calories 284
Total Fat 9g
Sat Fat 3g
Cholesterol 23mg
Sodium 945mg
Potassium 156mg
Carbs 40g
Fiber .5g
Sugars 6g
Protein 12.5g

Glazed blueberry cake

One of my favs. I’ve used chopped carrots to make a carrot cake before, and I’ve used mashed bananas. Use whatever fruit you want! I’m sure chocolate chips would work too!

  • 1 box reduced sugar yellow cake mix
  • 2 tbsp fat free mayo
  • ¼ cup No Sugar Added apple sauce
  • 3 egg beaters (.75 cups)
  • 1 cup water
  • 50g blueberries (about 1/3 cup)
  • dash of cinnamon
  • splash of vanilla extract

Glaze:

  • 1/2 cup powdered sugar
  • 1 tbsp water
  1. Preheat oven to 350.
  2. Mix all ingredients except blueberries in a bowl with a mixer until blended, scraping the sides as needed.
  3. Stir in blueberries, and pour into a 8×12 baking dish coated in cooking spray.
  4. Bake 35 minutes or until a toothpick inserted in the middle comes out clean.
  5. Cool COMPLETELY. You may even want to refrigerate it for a bit. If it’s not completely cooled before you glaze it, the warm cake will melt/absorb the glaze.
  6. Mix the water and powdered sugar. Use a spoon or a basting brush to glaze the cake. Place under a fan or directly in the refrigerator to solidify glaze. Store in the fridge.

Makes 12 servings

Nutrition
Calories 187
Fat 3g
Sat Fat 1g
Sodium 360mg
Potassium 111mg
Carbs 39g
Fiber 1g
Sugars 13g
Protein 4g

BLT Taco Salad

I don’t believe I’ll be making this again…

  • 1 lb extra lean ground beef
  • 1 package taco seasoning (I make mine w/ 1tsp each: chili powder, garlic powder, minced onion, seasoning salt)
  • 2/3 cup water
  • 1/2 cup fat free sour cream w/ 1 tsp chili powder mixed in
  • 1/2 cup Thick ‘n Chunky salsa
  • 4 slices turkey bacon, cooked and crumbled
  • 1/4 cup green olives, slice (I RECOMMEND NIXING THIS!)
  • 1 cup cherry tomatoes, sliced in half
  • 4 cups iceberg lettuce
  • 1/2 cup shredded Cheddar cheese (4 oz)
  • 1 .33 oz chili cheese-flavored Fritos

1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasonings and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
2. In large bowl, mix sour cream and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
3. Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.

Makes 4 servings

Nutrition
Calories 275
Fat 10g
Sat2g
Cholesterol 78mg
Sodium 1350mg
Potassium 187mg
Carbs 13g
Fiber 1g
Sugars 3.5g
Protein 32g

Chocolate PB2 (Peanut Butter) Cheesecake

A modified version of my Hershey’s Dark Chocolate Cheesecake.

Crust

  • 4 Sheets reduced fat graham crackers
  • 3 TBSp imitation butter, I use Promise Heart Smart.
  • 1/4 cup splenda

Filling

  • 3 8 oz tubs Fat Free Cream Cheese
  • 4 (1.45 oz) Hershey’s Dark Chocolate Candy Bars
  • 1/2 cup pb2, prepared with water
  • 1 14 oz can Fat Free Sweetened Condensed Milk
  • 4 Egg beaters
  • 2 tsp vanilla extract

Optional

  • Cool Whip FREE topping
  1. Preheat oven to 300.
  2. Place the graham crackers and splenda in a food processor or blender and process until a crumb mixture forms. Add Imitation Butter & process until blended (doughy). Press mixture into the bottom of a 9 in spring form pan. Bake in the oven for 7-10 minutes or until cookie/pie crust like texture.
  3. Melt candy bars in the microwave, stirring occasionally.
  4. In large mixer bowl, stir cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate and remaining ingredients; mix well.
  5. Pour into prepared pan. Bake 1 hour and 20 minutes or until center is set. (I left it in the oven for another hour after the oven was off because I left the house, and it turned out fine!) Use a knife to loosen the cake from the sides of the pan. Chill in the refrigerator before removing spring form pan sides and serving.

Makes 12 (good sized) servings.

Nutrition
Calories 250
Fat58g
Sat Fat 3g
Cholesterol 14mg
Sodium 537mg
Carbs 38g
Fiber 2g
Sugars 30g
Protein 14g

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