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

INGREDIENTS

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

DIRECTIONS

Place all ingredients in blender and blend until smooth.

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

INGREDIENTS

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

DIRECTIONS

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.

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

INGREDIENTS

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

DIRECTIONS

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.

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 Slowsimple.com
Yields 6 servings
337 calories per serving

INGREDIENTS

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

DIRECTIONS

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.

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

INGREDIENTS

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

DIRECTIONS

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

INGREDIENTS

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

DIRECTIONS

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.