Makes 2 Servings
Per Serving (3/4 cup)
142 calories
2.25g fat
585mg sodium
6g carbs
0.5g fiber
1g sugars
25g protein
Ingredients:
6 ounces cooked skinless lean chicken breast, cubed
3 tablespoons fat-free mayonnaise
3 tablespoons chopped celery
3 tablespoons chopped carrots
2 teaspoons reduced-fat Parmesan-style grated topping
1 1/2 teaspoons Frank's RedHot Original Cayenne Pepper Sauce
1/2 teaspoon dry Ranch dip/dressing mix
Directions:
1. In a medium bowl, combine mayo, Frank's and ranch mix, and stir well.
2. Add cooked chicken, celery, and carrots to the saucy mayo, and stir.
3. Springle with Parm-style topping, and stir again.
Serve!
(This recipe is taken from the book Hungry Girl: 200 under 200)
Showing posts with label 100-150. Show all posts
Showing posts with label 100-150. Show all posts
Saturday, 26 December 2009
That's A Lotta Frittata (120kcals)
Note: Once again, this is a big-ish recipe (the name even insinuates this) so I think it would be fairly easy to cut this down. The upside to recipes like this is that if you cook for other people as well as yourself, it looks like a decent meal, yet is deceptively low-calorie and I doubt anyone would suspect ;]
Makes 4 Servings
Per Serving (1/4 of the recipe)
120 calories
2.5g fat
469mg sodium
9.5g carbs
2g fiber
3.5g sugars
4.5g protein
Ingredients:
4 cups chopped arugula
1 1/2 cups fat-free liquid egg substitute
1 cup chopped red bell pepper
1 cup chopped summer squash (like zuchinni/courgette or yellow squash)
1/2 cup shredded reduced-fat mozzarella cheese
1/2 cup canned sweet corn, drained
1 teaspoon minced garlic
1/4 teaspoon salt
Optional: extra salt, black pepper, cayenne pepper
Directions:
1. Preheat Broiler
2. In a medium bowl, whisp egg substitute and salt. Set aside.
3. Spray a large oven-safe pan with nonstick spray. Bring to medium heat on the stove. Add garlic and cook for 1 minute.
4. Add arugula to the pan, and cook and stir until wilted, 1-2 minutes. Remove arugula mixture from pan and set aside.
5. Remove pan from heat and re-spray with nonstick spray. Return pan to medium heat on the stove. Place bell pepper and squash in the pan. Cook for 3 minutes, stirring occasionally. Add corn and continue to cook for another 2 minutes. Return argugula to hte pan, stir, and arrange the veggie mixture so that it covers the bottom of the pan evenly.
6. Pour egg mixture over veggies, and tilt pan back and forth to ensure egg substitute is evenly distributed. If needed, run a spatula along the sides of the pan to help egg to flow underneath veggies. Cook for 2 minutes, then remove pan from heat.
7. Sprinkle mozzarella cheese evenly on top of the frittata. Place pan under the broiler for 2-4 minutes, until the egg starts to puff and the mixture is set.
8. Allow to cook, then cut into four slices. Season to taste with optional ingredients if you like.
(This recipe is taken from the book Hungry Girl: 200 under 200)
Makes 4 Servings
Per Serving (1/4 of the recipe)
120 calories
2.5g fat
469mg sodium
9.5g carbs
2g fiber
3.5g sugars
4.5g protein
Ingredients:
4 cups chopped arugula
1 1/2 cups fat-free liquid egg substitute
1 cup chopped red bell pepper
1 cup chopped summer squash (like zuchinni/courgette or yellow squash)
1/2 cup shredded reduced-fat mozzarella cheese
1/2 cup canned sweet corn, drained
1 teaspoon minced garlic
1/4 teaspoon salt
Optional: extra salt, black pepper, cayenne pepper
Directions:
1. Preheat Broiler
2. In a medium bowl, whisp egg substitute and salt. Set aside.
3. Spray a large oven-safe pan with nonstick spray. Bring to medium heat on the stove. Add garlic and cook for 1 minute.
4. Add arugula to the pan, and cook and stir until wilted, 1-2 minutes. Remove arugula mixture from pan and set aside.
5. Remove pan from heat and re-spray with nonstick spray. Return pan to medium heat on the stove. Place bell pepper and squash in the pan. Cook for 3 minutes, stirring occasionally. Add corn and continue to cook for another 2 minutes. Return argugula to hte pan, stir, and arrange the veggie mixture so that it covers the bottom of the pan evenly.
6. Pour egg mixture over veggies, and tilt pan back and forth to ensure egg substitute is evenly distributed. If needed, run a spatula along the sides of the pan to help egg to flow underneath veggies. Cook for 2 minutes, then remove pan from heat.
7. Sprinkle mozzarella cheese evenly on top of the frittata. Place pan under the broiler for 2-4 minutes, until the egg starts to puff and the mixture is set.
8. Allow to cook, then cut into four slices. Season to taste with optional ingredients if you like.
(This recipe is taken from the book Hungry Girl: 200 under 200)
Gooey Cinnamon Rolls With Cream Cheese Icing! (126kcals)
Makes 8 servings.
Per Seving (1 iced roll):
126 calories
5g fat
308mg sodium
18.5g carbs
less than 0.5g fiber
6.5g sugars
3g protein
Ingredients:
For Dough
1 Package Pillsbury Reduced Fat Crescent Rolls refrigerated dough
16 sprays I Can't Believe It's Not Butter spray (or use your fave)
For Filling
1/4 cup dark brown sugar (not packed)
1/4 cup Splenda (granulated)
1/2 tablespoon light whipped butter or light buttery spread, room temperature
1 1/2 teaspoons cinnamon
1/8 teaspoon salt
For Icing
1/74 cup Cool Whip Free, thawed
3 tablespoons fat-free cream cheese, room temperature
1 tablespoon Splenda (granulated)
Directions:
1. Preheat oven to 375 Degrees
2. To make filling, combine all ingredients in a medium bowl, stirring well to make sure butter/spread gets mixed in evenly. Set aside.
3. To make icing, combine all ingredients in a small bowl and mix until smooth and blended. Place in the fridge to chill and set.
4. Using a rolling pin dusted lightly with flour, very firmly roll out dough into a thin sheet about 8 inches by 12 inches. Spray the dough's surface evenly with butter-spray.
5. Spread filling out evenly over dough, leaning a 1/2 inch border around the edges.
6. Starting with the long side of the dough, roll it up tightly, forming a log. Once dough is completelhy rolled up, pinch the long seam to seal.
7. Turn the log over sot hat the seam is facing down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
8. Spray a baking pan with nonstick spray and arrange pieces of dough in the pan with swirl sides facing up. Use your hands to firmly press down on the tops of the pieces. Pinch the side seams to seal, if necessary.
9. Cover pan with aluminum foil and bake in the oven for 8 minutes.
10. Remove foil and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls and risen and are slightly browned on top.
11. Evenly distribute icing over cinnamon rolls and then enjoy!
(Recipe taken from the book Hungry Girl: 200 under 200)
Per Seving (1 iced roll):
126 calories
5g fat
308mg sodium
18.5g carbs
less than 0.5g fiber
6.5g sugars
3g protein
Ingredients:
For Dough
1 Package Pillsbury Reduced Fat Crescent Rolls refrigerated dough
16 sprays I Can't Believe It's Not Butter spray (or use your fave)
For Filling
1/4 cup dark brown sugar (not packed)
1/4 cup Splenda (granulated)
1/2 tablespoon light whipped butter or light buttery spread, room temperature
1 1/2 teaspoons cinnamon
1/8 teaspoon salt
For Icing
1/74 cup Cool Whip Free, thawed
3 tablespoons fat-free cream cheese, room temperature
1 tablespoon Splenda (granulated)
Directions:
1. Preheat oven to 375 Degrees
2. To make filling, combine all ingredients in a medium bowl, stirring well to make sure butter/spread gets mixed in evenly. Set aside.
3. To make icing, combine all ingredients in a small bowl and mix until smooth and blended. Place in the fridge to chill and set.
4. Using a rolling pin dusted lightly with flour, very firmly roll out dough into a thin sheet about 8 inches by 12 inches. Spray the dough's surface evenly with butter-spray.
5. Spread filling out evenly over dough, leaning a 1/2 inch border around the edges.
6. Starting with the long side of the dough, roll it up tightly, forming a log. Once dough is completelhy rolled up, pinch the long seam to seal.
7. Turn the log over sot hat the seam is facing down. Using a very sharp knife, cut log into 8 even pieces, being careful not to squish dough.
8. Spray a baking pan with nonstick spray and arrange pieces of dough in the pan with swirl sides facing up. Use your hands to firmly press down on the tops of the pieces. Pinch the side seams to seal, if necessary.
9. Cover pan with aluminum foil and bake in the oven for 8 minutes.
10. Remove foil and return pan to oven. Bake for an additional 5 minutes, or until cinnamon rolls and risen and are slightly browned on top.
11. Evenly distribute icing over cinnamon rolls and then enjoy!
(Recipe taken from the book Hungry Girl: 200 under 200)
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