Low Sugar Dark Chocolate

Ingredients
 4Tbs Organic Virgin Coconut Oil.
 4Tbs of dark cocoa powder


Heat coconut oil in microwave for 30 sec until it goes from solid to liquid form.  Mix in the dark cocoa powder. Then add 6 drops of English toffee flavored Stevia and a half packet of Sun crystals to taste. Put in fridge for about 30 minutes!

I'm not sure of the calories,but this sounds awesome! :)

Cauliflower Pizza Crust

So this is a recipe I got from my friend Trixy combined a little with another one I found. 

Ingredients: 

1 head of raw cauliflower (shredded down to the size of rice or smaller...I Just put mine in a food processor)

1 egg
1 cup mozzarella cheese (I only used 1/4 cup and it was fine!)
1/2 tsp fennel ( I didn't use this ingredient either)
1 tsp oregano
2 tsp parsley

 

Preheat oven to 450

Spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler at high heat just until cheese is melted .

I loved this crust!! 

Broccoli & Cheddar Mini Frittatas

Ingredients:

Olive oil spray
1 cup chopped steamed broccoli
2 cups of egg whites
1 cup finely shredded low fat cheddar cheese


Directions:

Preheat the oven to 350.  Lightly mist 8 cups of a nonstick standard muffin tin with the olive oil spray. 

Divide the broccoli evenly among the cups (about 2 tbs in each), then divide the egg white sevenly among the cups (about 1/4 cup in each).  Bake the frittatas for 7 to 9 minutes, or until almost set. 

Sprinkle the cheese evenly over the tops of the frittatas.  Bake for 8 to 10 minutes longer, or until the egg is no longer runny and the cheese is melted.  Transfer the muffin tin to a cooling rack and allow the frittatas to rest for 2 miutes before serving.


Makes 4 (2-frittata) servings.

Nutrition per serving:

102 calories
18 g protein
4 g carbohydrates
2 g fat
5 mg cholesterol
1 g fiber
362 mg sodium
                                                                                                                                                                            

Turkey Chili

Ingredients

1lb of 93% lean ground turkey,1-15oz can of Hunt's Tomato Sauce, 1-6oz can of tomato paste, 24oz tomato juice, 1-15oz can of Bushs Light Red Kidney Beans, 1 cup chopped green peppers and 1 cup of chopped onions.

Directions

Brown turkey with green peppers and onion. Place in kettle with rest of ingredients and simmer for 1 hour.

Makes 5 Servings. Serving equal to 1 regular bowl.

 

Nutritional Info

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 272.8

• Total Fat: 6.8 g
• Cholesterol: 0.0 mg
• Sodium: 900.2 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 7.7 g
• Protein: 25.4 g

Tortilla Crusted Tilapia

Ingredients

4 4oz tilapia fillets 6 corn tortillas (torn in pieces) 1 jalapeno pepper (seeded and chopped) 1 tsp lime juice 1/4 cup fresh cilantro 1/2 tsp chili powder 1/4 tsp ground cumin 1 egg beaten

Directions

Preheat oven to 375 and coat baking sheet with cooking spray.

Place tortilla pieces, pepper, lime juice, cilantro and spices in blender. Pulse until mixture is uniform small crumbs. Spread on a plate.

Beat egg in shallow dish.

Dip each fillet into egg mixture, then in crumbs. Pat to adhere. Place on baking sheet.

Bake until fish flakes (approx. 15 minutes depending upon thickness of fillets.)

Number of Servings: 4

 

 

 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 177.9

• Total Fat: 3.1 g
• Cholesterol: 88.0 mg
• Sodium: 65.1 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 2.7 g
• Protein: 19.5 g

Soy Meat Taco Filling

Ingredients

1 pkg. Lightlife "Smart Ground" Original Veggie Protein Crumbles 1 can Diced Tomatoes, Hunts, 14.5 oz 1 can Beans - Goya Black Beans 15.5 oz 1 small can Chiles - Ortega, Fire Roasted Diced Green 4 tbsp *Hunts 100% Natural Tomato Paste, 1 tsp. Oregano 2 tbsp. Cumin 1tbs. Chili Powder 1/2 tsp. Cayenne

Directions

Saute Onions using cooking spray. Add the rest of ingredients and stir after each.

Number of Servings: 4


 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 223.8

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,320.5 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 11.7 g
• Protein: 26.7 g

Pecan Crusted Chicken

Nutrition at a Glance Per serving: 183 calories, 28 g protein, 1 g carbohydrates, 7 g fat (less than 1 g saturated), 66 mg cholesterol, less than 1 fiber, 379 mg sodium

• 1 large egg white
• 2 tablespoons minced toasted pecans
• 1 teaspoon chopped fresh parsley leaves
• ¼ teaspoon salt
• 2 small ¼ pound boneless, skinless chicken breasts,
• trimmed of visible fat Low-sugar, low-fat honey mustard
• salad dressing or Dijon mustard to taste (optional)

• Preheat the oven to 350°F. Lightly mist a small nonstick baking sheet with olive oil spray. In a small, shallow bowl, beat the egg white with a fork. In a small bowl, combine the pecans, parsley, and salt. Spread half of the mixture on a sheet of waxed paper. Dip 1 chicken breast into the egg white to coat. Place the smooth side of the breast on the nut mixture. Press to adhere. Place the breast, nut side up, on the prepared baking sheet.
• Repeat with the second breast and place on the baking sheet, not ouching the other breast. Bake for 20 minutes or until no longer pink. Let stand 5 minutes. Serve with honey mustard dressing or Dijon mustard for dipping, if desired.
• To toast the pecans, spread them in a single layer on a small nonstick baking sheet. Place on the top rack in a preheated 350°F oven. Bake, watching closely, for 2 to 4 minutes, or until lightly browned.