This recipe is BY Far MY ABSOLUTE FAV! I swear by these and always have them in my fridge! I use them for snacks AND for my dessert (instead of cookies or pie at christmas and thanksgiving!) They are soo delicious! Just BE CAREFUL-don't eat too many! When I first made these I ate the entire bowl (i didn't even make them into balls, opps!) Peanut butter may be good for you but it is still high in fat! These babies are 128 calories EACH (depending on how big you make them, i like mine pretty big) and it adds up!!! I try to limit myself 2 a day! ;)
Ingredien
- 1 cup (dry) oatmeal (I used old-fashioned oats)
- 2/3 cup toasted coconut flakes
- 1/2 cup peanut butter
- 1/2 cup ground flaxseed or wheat germ
- 1/2 cup chocolate chips (optional)
- 1/3 cup honey
- 1 tsp. vanilla extract
Method
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.
ENJOY!
Comment below if you've tried these!!!!
Healthy Easy Pizza! One of my FAVORITE lunch or dinner recipes!
The other day I went over to my dad's (who's a personal trainer and knows his stuff!) and he showed me how to make THE YUMMIEST pizza (seriously, SO good). It's REALLY easy, doesn't take much time, and super healthy!! I listed all the ingredients and the steps to make it. Calorie counts- (I'm thinking its about 600 calories for 2 slices).
What you need:
Pita bread
Marinara sauce (we used an organic brand)
seasonings (salt, pepper, oregano, garlic salt-whatever seasonings you'd prefer)
Canned chicken (or already pre-made sliced up chicken)
Spinach-however much u can fit on there
Red bell peppers (a few slices)
Cheese-we used mozzeralla-sprinkled a serving on there
Take the pita bread, lay it on a plate. Put some marinara sauce on it, then sprinkle the cheese. Add the canned chicken, and the veggies-spinach/red bell peppers. (You can add more veggies if you like. The more the merrier!) Season it how you like. Then place it in the toaster oven (or oven) on 350 for about 10-15 mins (depending on how crispy you like it cooked.) Take it out and let cool. Slice and ENJOY! Easy, quick, and DELICIOUS! A must try!
Comment below if you've tried it!
Chocolate Peanut Butter Ice cream
Ingredients
1 Scoop of Chocolate Shakeology
1 tbsp peanut butter optional
¼ cup water
8 ice cubes
1 tsp vanilla extract optional may replace with mint extract, coconut, almond… whatever you like!
Blend well
Your ice cream will be the consistency of soft serve ice cream. Enjoy!
Guilt free green chile chicken enchiladas
Who loves Mexican food? Especially enchiladas? What if I told you I found a pretty yummy tasting SKINNY chicken enchilada recipe, would you be interested? I found this recipe in a book called "Eating for life" by Bill Phillips. Same guy who created the Body For Life program. Check it out!
Mom's chicken enchiladas:
Ingredients:
4 portions chicken breast (about 1 lb)
4 green onions, sliced
2 tbsp fresh cilantro, chopped
1 jalapeño, seeded and minced
3 cans (10 oz each) green enchilada sauce (you can use red sauce too if you prefer that. )
8 corn tortillas (you can use any brand, I used whole wheat)
1 cup reduced fat cheddar cheese, shredded
Directions:
1.Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9"x13"baking sheet with cooking spray.
2. Cook chicken to your liking (either boil it or bake) then shred it with 2 forks, set aside.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeño; sauté for 2 mins. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 mins.
4. [This part can be messy! I recommend gloves! ]
Pour the remaining 2 cans of enchilada sauce in a medium bowl (I prefer bigger), and microwave until warm, about 5 mins. Dip each tortilla in the heated sauce and fill with about 1/8th of the chicken mixture. Roll up and place, seaside down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 mins.
6. Once it's done you can top it with salsa, low fat sour cream, or tomatoes and olives! Enjoy!
Healthy chicken nuggets
I found this recipe on skinnytaste.com, and it's so delicious! Side note:this recipe takes some time to prepare it, but let me tell you, it's worth it! It lasts for awhile and it tastes so good!
Ingredients:
- 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
- salt and pepper to taste
- 2 tsp olive oil
- 6 tbsp whole wheat Italian seasoned breadcrumbs
- 2 tbsp panko
- 2 tbsp grated parmesan cheese
- olive oil spray (I used my Misto
)
Directions:
Preheat oven to 425°.
Spray a baking sheet with olive oil spray.
Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray thenbake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked through. Enjoy!
Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray thenbake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked through. Enjoy!
Tip: if you're into weighing all of your food before you eat it, weigh out each individual serving of the nuggets and put in plastic bags for later. :)
Tosca Reno's Sesame Noodle Chicken Bowl & Skinny Sesame Chicken Strips
I was in the mood for Asian food one night and after looking online I decided to make Tosca's noodle bowl and skinnytaste's chicken strips. Both sounded delicious. And they both came out great! Here are the recipes-oh and a tip for the chicken strips-you don't need a lot of sesame oil. Too much is overpowering. OK, on to the recipes!
Tosca Reno's sesame noodle chicken bowl: (Taken from sparkpeople.com)
Ingredients
2 large boneless, skinless chicken breasts, sliced into 1/4-inch strips
2 Tbsp / 30 ml low-sodium soy sauce
1 tsp / 5 ml fresh ginger, minced
1 clove garlic, passed through a garlic press
2 Tbsp / 30 ml rice wine vinegar
2 Tbsp / 30 ml toasted sesame oil
4 cups / 960 ml low-sodium chicken or vegetable broth
1 package / 8 oz dry soba noodles or Asian noodles
1/2 cup / 120 ml frozen peas
2 cups / 480 ml broccoli spears
1/4 cup / 60 ml thinly sliced sweet red pepper
1 small carrot, peeled and grated
4 green onions, thinly sliced on the diagonal
4 generous handfuls spinach
1/4 cup / 60 ml roasted peanuts, chopped (optional, not included in nutrition
2 large boneless, skinless chicken breasts, sliced into 1/4-inch strips
2 Tbsp / 30 ml low-sodium soy sauce
1 tsp / 5 ml fresh ginger, minced
1 clove garlic, passed through a garlic press
2 Tbsp / 30 ml rice wine vinegar
2 Tbsp / 30 ml toasted sesame oil
4 cups / 960 ml low-sodium chicken or vegetable broth
1 package / 8 oz dry soba noodles or Asian noodles
1/2 cup / 120 ml frozen peas
2 cups / 480 ml broccoli spears
1/4 cup / 60 ml thinly sliced sweet red pepper
1 small carrot, peeled and grated
4 green onions, thinly sliced on the diagonal
4 generous handfuls spinach
1/4 cup / 60 ml roasted peanuts, chopped (optional, not included in nutrition
DirectionsCombine chicken, soy sauce, ginger, garlic, rice wine vinegar and toasted sesame oil in a small saucepan. Heat mixture on medium.
Add broth and bring to a gentle boil. Continue cooking until chicken is no longer pink at least 10 minutes.
Add noodles, peas, broccoli and red pepper. Cook until broccoli turns bright green and is tender-crisp. Reduce head and let sit, covered.
Sit in carrot and green onion.
When ready to serve, divide spinach leaves among four bowls at the bottom of each bowl. Ladle soup into each bowl, making sure to divide ingredients as evenly as possible. Garnish with peanuts (if using).
Add bok choy, nappa cabbage, rapini or other greens to this meal to up the nutrient value of this dish!
Serving Size:Makes 4 2 Cup Servings
Number of Servings: 4
Skinny sesame chicken strips
Recipe from skinnytaste.com
Servings: 4 1/2 • Serving Size: 2 chicken tenders • Old Points: 4 pts • Points+: 5 pts
Calories: 196.9 • Fat: 9.1 g • Protein: 22.9 g • Carb:5.7 g • Fiber: 1.5 g • Sugar: 0.3 g Sodium: 400 mgIngredients:
- 18 oz chicken tenderloins
- salt and pepper to taste
- 2 tsp sesame oil
- 2 tsp low sodium soy sauce
- 6 tbsp toasted sesame seeds
- 1/2 tsp course salt
- 4 tbsp panko
- olive oil spray (I used my Misto)
Preheat oven to 425°. Spray a baking sheet with non-stick oil spray.
Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt and panko in another.
Place chicken in the bowl with the oil and soy sauce, then into the sesame seed mixture to coat well. Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8 - 10 minutes. Turnover and cook another 4 - 5 minutes longer or until cooked through. Enjoy!
No comments:
Post a Comment