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Recipe Review: Zucchini Marinara Bake

22 Jun

(re-blogged from Debby Weighs In)

Its that time of year again–everybody who has a little space is growing a few zucchini and tomato plants, right? Or you might be like I usually am, and hope that your friends and neighbors will share the bounty with you. Anyway, if you like those two vegetables, this is a wonderful no-fail recipe (in my humble opinion : ) ) I was a little surprised at how the baking dish was filled to the brim, but decided to trust my own recipe, and sure enough, it did not boil over. I just love the flavor combo in this recipe, and I love that you can have a great big serving for 200 calories, and I love that you still get a little treat of cheese and pasta every few bites!

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(Zucchini Marinara Bake, pictured before baking)

A serving of this with a side of chicken or fish makes a fantastic dinner.

 

Recipe Review: Other People’s Recipes!

21 May

(re-blogged from Debby Weighs In)

Here are some recent recipes I’ve tried that are truly excellent in the taste department, and not half-bad in the nutrition department either!

First up: a crockpot chicken salsa recipe. I’ve tried various versions of this recipe, but for some reason this one hit me just right! I think it had to do with the fact that the ratio of beans to chicken was not too high. I’m not a big fan of the bean, altho I have come to enjoy the flavor it can add to food (I don’t like the texture.) Anyway, the big (for me) change I made to this recipe was to substitute 8 oz (8 wedges) of Laughing Cow Lite for the 8 ounces of cream cheese. That is a savings of 520 calories for the recipe, (about 43 calories per serving.) I didn’t have limes, so they just got left out. The recipe also did not have “amount of servings” listed, so I figured that with 2 pounds of chicken and a can of beans, 12 servings seemed reasonable. Which figured out to only 150 calories per serving! (as always, I recommend you figure out your own calorie count.) Dividing the finished recipe into 12 servings was just right. And, it froze well–tasted just as good after thawing! I had this recipe in a wrap (I use La Tortilla 100 calorie wraps,) over a baked potato, and almost most awesome of all, I converted it into taco soup. I just took 2 or 3 servings, added whatever veggies I wanted, and 2 Tbsp of taco seasoning (yes, I use the pre-made stuff.) It was just delicious! This one’s a keeper. Anytime I can eat 12 servings of anything in a relatively short time period, you know its good.

Here’s another little tasty treat--Coconut and honey no-bake energy bites. And that is exactly what it is: LITTLE, TASTY, and a TREAT. Being a volume eater, I usually don’t go for LITTLE. But these are very satisfying (I can eat just one.) Be sure to do the calorie count yourself, but I came up with 80-100 calories each. The only change I made was to add some chopped walnuts. Oh, and I made some walnut butter to use in it (instead of peanut butter.) And I added a little salt : ) And I made half a recipe. Because 50 little energy bites is too much for a single girl. Another recipe that freezes just fine!

The latest recipe I’ve bookmarked to try is this Sweet Potato Chocolate pudding recipe. I do enjoy chocolate pudding, and I have too many sweet potatoes in the drawer right now, so I think I’ll try this one sooner than later. Its an intriguing idea, don’t you think?

Recipe Review: Bare Bones Scones

12 Jan

This is one of my all time favorite recipes. It has gone through a number of revisions, and this is the one I created last year when I was attempting to make some new, lighter breakfasts. Its still based on my “Best New Blueberry Scones” recipe, but with a few of the bells and whistles cut out to get the calorie count down to 155 per scone. And just in case you’re wondering, these are nice sized scones. I notice that a lot of “low cal” scone recipes just make the portion size smaller. That’s one way to go. Its just not the way I prefer to go : )

I usually make these scones with blueberries. Bleuberries are easy to work with either fresh or frozen. But for this batch I had a basket of particularly lovely raspberries in the fridge. I probably wouldn’t try making the scones with frozen raspberries–they are too delicate.

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The recipe for the Bare Bones Scones is here.

Sometimes I enjoy my scone with a cup of tea in my favorite Christmas present:

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