Strawberry Spinach Salad

Yum!! This one is pretty easy and you can save the dressing for a couple days if you make it just for yourself.

3 c fresh baby spinach
1 c sliced fresh strawberries
1 celery rib, chopped
2 Tbsp olive oil
1 tsp sugar
1 tsp cider vinegar
1/2 tsp sesame seeds
1/2 tsp poppy seeds
2 Tbsp slivered almonds, toasted (I don't usually take the time to toast them)

Divide the spinach, strawberries and celery between two salad plates. In a small bowl, whisk the oil, sugar, vinegar, sesame seeds and poppy seeds. Drizzle over salads. Sprinkle with almonds. Serve immediately. Makes 2 servings.

1 serving = 212 cal, 18g fat, 12g carbs, 4g fiber, 4g protein

Caramel Crunchcake

Okay, another Hungry Girl one....there are just so many good recipes!! (And I still think you all should buy the book!)

2 full-sized caramel corn rice cakes
1/4 c Cool Whip Free

Cover the top half of one rice cake evenly with the Cool Whip. Gently place the other rice cake on top, making a sandwich. Freeze for at least 1 hour, then enjoy. (If making several at a time I found that you should put it on a plate, uncovered, until it sets before putting in a bag or foil so it doesn't smear all over the place!)

1 "sandwich" = 130 cal, .5g fat, 28g carbs, 0g fiber, 2g protein

Fajita Steak Salad

I got this one straight out of the Hungry Girl cookbook. It's really good! So far all the recipes we've tried are good - I highly recommend buying it!

3 c chopped romaine lettuce
3 oz raw boneless lean top sirloin steak, sliced
4 oz Diet Coke
1/2 small onion, sliced
1/2 medium yellow bell pepper, sliced
1/2 medium red bell pepper, sliced
4 baked tortilla chips, crushed
1/4 c salsa
2 Tbsp fat-free sour cream

In a small bowl, soak steak strips in Diet Coke. Refrigerate for 30 mins.
Spray a pan with nonstick cooking spray and set heat to medium-high heat. Once pan is hot, add steak strips and all of the cola marinade to the pan.
Cook for 1 to 2 mins, or until outside surface of steak is no longer pink (do not overcook). Remove meat, leaving excess marinade in the pan, and set aside.
Turn heat down to medium. Add onion to the pan with the remaining marinade. Cook about 2 mins and then add the peppers. Cook for 1 min, return steak strips to pan and cook for 1 additional minute.
Place lettuce in a large bowl and top with the steak/veggie mixture. Finish off by adding crushed chips, salsa and sour cream.

Makes 1 serving
Entire recipe = 253 cal, 5 g fat, 30 g carbs, 6.5 g fiber, 25 g protein

BBQ Steak Wrap

Here's a simple recipe with a lot of good-for-you stuff that's very tasty. One wrap is very filling if you use whole wheat tortillas so you won't need to eat several to feel full.

4 8-in whole wheat or fat-free tortillas
2 c baby spinach
1 c frozen corn, thawed
1 c black beans, rinsed and drained
1/2 c reduced-fat cheddar cheese
2 c thinly sliced cooked steak OR cooked boneless, skinless chicken breast
4 Tbsp BBQ sauce (we recommend Sweet Baby Rays!)

Preheat oven to 400 degrees. Top each tortilla with spinach, corn, beans, cheese and meat. Drizzle BBQ sauce over and wrap up. Use a toothpick to hold in place if necessary. Heat through in a baking dish lightly coated with nonstick cooking spray until lightly browned, about 10 mins.

Yields 4 servings.
1 wrap = 340 cal, 8 g fat, 47 g carbs, 10 g fiber, 23 g protein

Chicken Provolone

I made this for dinner last night for the first time and it was very easy to make and very tasty!

4 boneless, skinless chicken breast halves (4 oz each)
1/4 tsp pepper
butter-flavored cooking spray
8 fresh basil leaves (I sprinkled on dried basil instead)
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Sprinkle chicken with pepper. In a large nonstick skillet coated with butter-flavored cooking spray, cook chicken over medium heat for 4-5 mins on each side or until juices run clear.
Transfer to an ungreased baking sheet; top with basil, prosciutto and cheese. Broil 6-8 inches from the heat for 1-2 mins or until cheese is melted.

Yields 4 servings.
1 chicken breast half = 236 cal, 11 g fat, 1 g carbs, trace fiber, 33 g protein.

Easy Searching

To make it easier to search for recipes I added labels to every recipe. This way if you're looking for something specific (for example, a dessert) you just have to click that label on the right side of the screen to see what dessert recipes I have. Happy Cooking!

Cranberry Blue Cheese Salad

I used to think it was weird to have fruit on my salad but this salad changed that! I love this salad!

3 c torn Bibb or Boston lettuce
3 c torn red leaf lettuce
1 sm red delicious apple, chopped
1/4 c dried cranberries
2 Tbsp + 2 Tsp olive oil
2 T rice wine vinegar (rice vinegar is the same thing)
3/4 tsp Dijon mustard
1/2 garlic clove, minced (or 1 small clove)
1/4 c crumbled blue cheese

In a large bowl, combine the lettuces, apple and cranberries. In a small bowl, whisk the oil, vinegar, mustard and garlic. Pour over salad and toss to coat. Sprinkle with blue cheese. Serve immediately.

3/4 c = 111 cal, 8g fat, 2g fiber, 2g protein

Not Fried Rice

Another recipe from Spark. It's a great substitute for your typical restaurant fried rice. I could hardly tell a difference!

2 c cooked brown rice OR long grain white rice
1/2 c Egg Beaters OR 2 eggs, slightly beaten
2 carrots, chopped (to save time you can buy matchstick carrot sticks)
1 celery stalk, chopped
1/2 c frozen peas
1/2 c frozen corn
1 small onion, chopped
2 T reduced-sodium soy sauce
water, as needed

Cook egg into an omelet over medium-high heat. Remove the omelet and add the carrots, celery and onion. Stir-fry over high heat, adding water as need until the veggies are tender-crisp. Cut the omelet into chunks and add to veggies along with peas and corn. Add the rice and soy sauce. Mix to combine.

Yields 4 servings.
1 serving (using EggBeaters and brown rice) = 177 cal, 1g fat, 35g carbs, 4g fiber, 8g protein

Chicken Crescent Pockets

I can't believe I haven't put this one on until now! This is one of Mike's all-time favorites.

3 oz fat free cream cheese, softened
2 Tbsp light butter, softened
1 c cooked, diced chicken
1 Tbsp skim milk
1/4 tsp salt
1/4 tsp pepper
1 Tbsp chopped onion
1 can (8 oz) reduced-fat refrigerated crescent rolls
3/4 c seasoned bread crumbs
1 Tbsp light butter, melted

Preheat oven to 350 degrees. Blend cream cheese and butter. Add chicken, milk, salt, pepper and onion; mix well. Separate crescent roll dough into 4 triangles. Put chicken mixture in the center of each rectangle. Fold rectangle in half and seal all edges. (I usually pull all the corners up together and seal it that way.) Brush each pocket with melted butter. Top with bread crumbs. Bake at 350 degrees on an ungreased cookie sheet or baking stone for 20-25 minutes.

Makes 4 pockets
1 pocket = 406 cal, 16g fat, 1g fiber, 22g protein, 42g carbs

Strawberry Banana Smoothie

This is a recipe I got from Sparkrecipes.com. You can easily substitute different kinds of fruit to suit your tastes or to use up whatever you have on hand. I have done blueberry banana and am going to try peach soon. This recipe is very easy and tasty!

1 c nonfat vanilla yogurt
1/2 c frozen strawberries
1/2 c orange juice
1 banana, sliced

Combine all ingredients in a blender and blend until smooth. Makes 2 smoothies.

1 smoothie = 221 cal, .6g fat, 34g carbs, 5g fiber, 2g protein