Sunday, March 30, 2014

Oatmeal Smoothie

When I saw this on Skinny Kitchen earlier this week, my first thought was : SOLD.  This was great for a middle of the morning snack this morning. It was super thick & super filling and spiced just enough to taste like cinnamon oatmeal.

Recipe from Skinny Kitchen
Yields 1 serving
243 calories

1/4 c oats
1/2 c skim milk
1/3 c nonfat plain Greek yogurt
1/2 can pears
Dash cinnamon
Dash vanilla extract

Place all ingredients in blender and blend until smooth.

Saturday, March 29, 2014

Tomato Soup Mac & Cheese

I just realized that I made mac & cheese two weeks in a row.  Haha!  Anyways, this wasnt as tomato-y as I would have liked but, it was still pretty good.

Recipe adapted from Emily Bites
Yields 8 servings
330 calories per serving

16 oz whole wheat pasta
3 tbsp margarine, divided
1/4 c chopped onion
1 clove garlic, minced
14.5 oz whole tomatoes
1 c vegetable broth
1 1/4 c skim milk
1/2 tsp mustard
6 oz lowfat cheddar cheese

Preheat oven to 350.
Spray a 9x13 baking dish with cooking spray.

Cook pasta according to box directions.
Drain & set inside the dish.

Meanwhile, melt 1 tablespoon of margarine in a large pan over medium low heat.
Add the onion & garlic and cook for about 5 minutes.
Add tomatoes & veggie broth, raise to a boil, & simmer for 15 minutes.

While tomatoes are simmering, melt another the remaining 2 tbsp of margarine.
Add milk & stir.
Add mustard & 4 oz of cheese.
Place heat on the lowest setting & stir until thickened.

When tomato mixture is done, pour into a blender.
Blend until smooth.
Add tomato mixture to cheese sauce.

Pour over the pasta a mix until smooth.
Sprinkle remaining cheese on top and bake for 20 minutes.

Saturday, March 22, 2014

Southwest Mac & Cheese

Ive gotta get better about updating this blog in a more timely manner.  I apologize for being the laziest ever.

Anyways, you guys know I love (white girl) Mexican food.  This was so tasty and smelled amazing.

Adapted from Budget Bytes
Yields 4 servings
303 calories per serving

8 oz whole wheat rotini
1 tbsp olive oil
1 small yellow onion
2 cloves garlic
1 c frozen corn kernals
10 oz diced tomatoes with green chilies
1/2 tsp chili powder
6 oz lowfat plain Greek Yogurt
1 c lowfat shredded cheddar cheese
3 scallions, sliced

Cook pasta according to box directions.
Drain & set aside.

While waiting for pasta, dice onion & mince garlic.
Saute both together with olive oil over medium high for about 5 minutes.
Drain tomatoes & add them to the pan.
Add corn & chili powder and saute for 3 minutes.

Turn off heat & add pasta & greek yogurt.
Stir to coat.
Add cheese and stir until cheese has melted.

Sprinkle with scallions and serve.

Saturday, March 15, 2014

Crockpot Scalloped Potatoes

When Im feeling lazy, I love to make crockpot food.  I hadnt made potatoes in a while in any form so when I came across this, it definitely struck my fancy.

Recipe adapted from
Yields 6 servings
337 calories per serving

6 medium potatoes, sliced thin
1 c lowfat shredded cheddar cheese
1 cup sliced mushrooms
1/2 c margarine, melted
1/2 tsp black pepper
1 onion, sliced thin
1/2 c skim milk
1 dash salt

Grease stonewear or use a crockpot liner.
Alternate layers of potatoes, onions, cheese, & mushrooms in crockpot.

In a small bowl, combine milk, margarine, pepper, & salt.
Pour over layers in crock pot.

Cover & cook on high for 3 - 4 hours.

Tuesday, March 4, 2014

Cauliflower Parmesan

I dont know about you guys but, roasted veggies + cheese + low calorie = a win in my book.  After I cook all day on Sundays, Im ironically not super hungry by the time dinner time comes around.  This seemed filling and delicious to make for dinner.  Boy, was I right!  My only real complaint is that it took a little while but, by the time it was time to pull it out of the oven, my mouth was watering.

Recipe from Family Circle
Yields 8 servings
156 calories per serving

1/4 c bread crumbs
1 head cauliflowers, seperated into flowerets
26 oz marinara sauce
2 c part skim shredded mozzarella cheese
1/4 c shredded parmesan cheese

Preheat oven to 375 degrees

Scatter 2 tbsp bread crumbs over the bottom of a large baking dish.
Place half of the cauliflower on top.
Pour 1.5 c marinara over top of cauliflower.
Sprinkle 1 c mozzarella & remaining breadcrumbs.
Repeat layers once, ending with mozzarella.

Cover with foil and bake for 40 minutes.

Remove foil, sprinkle with parmesan & bake another 15 minutes.

Mac & Cheese Stuffed Peppers

Since this winter has been never ending this year, I felt that comfort food was the name of the game -- especially for lunch at work during the week.  I actually adapted this a little bit in order to fit my intake requirements.  Tried for the first time at lunch today and holy christ.  Delicious!

Recipe adapted from Cook The Story.
Yields 6 servings
316.5 calories per serving

1 box whole wheat penne
6 green bell peppers
8 oz lowfat cream cheese
8 oz lowfat shredded cheddar cheese
2 c skim milk
1 tsp dijon mustard
6 tsp panko

Preheat oven to 450.

Cook pasta according to box directions.
Drain & place in a large bowl.

Cut the tops off the peppers (stem side) & seed.
Arrange peppers cut side up in a rimmed baking pan. 
(I used a broiler pan.)

Place cream cheese, cheddar, & milk in a bowl.
Microwave for a minute at a time, for 5 minutes.
Stir until there are no lumps of cream cheese.
(This took me a total of 5 minutes & I used a whisk to stir.)

Pour cheese sauce over pasta & let sit for 5 minutes.

Place a portion of the pasta mixture inside of each pepper.
Sprinkle with panko & spray the tops with cooking spray.

Bake for 25 minutes.