Recipes Under 400

(via stayinghealthyandhungry-deactiv)

Nojito 
Gina’s Weight Watcher Recipes
  

• 10-12 fresh small spearmint leaves
• 1/2 lime, juiced
• 7 oz sprite zero or club soda
• 1 tbsp sugar or Splenda
• crushed ice

1. In a cool tall glass, muddle the mint, sugar or splenda and lime juice. 
2. Add crushed ice and soda and stir well. 
3. Garnish with a lime wedge and a few sprigs of mint. Serve with a straw.

And, of course, you could always add alcohol if you’re of age. ;)

Makes one 58 Calorie serving.

Roasted Spaghetti Squash
Gina’s 

• 1 large ripe spaghetti squash
• salt and fresh pepper

1. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
2. Place on a baking sheet, cut side up and sprinkle with salt and pepper. 
3. Bake at 350°F about an hour or until the skin gives easily under pressure and the inside is tender. 
4. Remove from oven and let it cool 10 minutes. 
5. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot.

Should make about six servings. 1 cup of this is 42 Calories.

Fat: 0.4 g • Protein: 1.0 g • Carb: 10.0 g • Fiber: 2.2 g • Sugar: 3.9 g Sodium: 27.9 mg

Pumpkin Cookies

Okay, this is one I discovered last October and have been obsessed with ever since. All of my friends love them as well.

• 1/4 cup light butter, room temperature
• 1/4 cup sweetener (such as Splenda or Truvia)
• 1/4 cup firmly packed brown sugar (you NEED this for flavor)
• 3/4 cup canned pumpkin
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon (or pumpkin spice seasoning. I like mine strong, so 2-3 tsp at least for me)
• 1/8 teaspoon salt

1. Preheat oven to 350º F
2. Have ready some ungreased baking sheets (parchment paper or silicone baking sheets are nice though).
3. In a large mixing bowl, cream butter, sweetener and the brown sugar together until light and fluffy.
4. Blend in pumpkin, egg white and vanilla extract.
5. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
6. Mix flour mixture into butter-sugar mixture. Dough will be very sticky and very thick.
7. Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
8. Bake the cookies for 10-12 minutes until golden around the edges.
9. Remove warm cookies and transfer to racks.
10. Let cool completely for a least one half hour before attempting any kind of frosting, but I think they’re amazing without anything added on top.

Makes 24 cookies, 40 Calories each. 

Fat 1.1g / Carbs 7.4g (fiber .2g, sugar 3.1g) / Protein .8g

Sautéed Brussels Sprouts
Gina’s Weight Watcher Recipes

• 1 lb brussels sprouts (outer leaves removed and washed)
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 shallot, minced
• kosher salt and fresh ground pepper

Finely shred the brussels sprouts after thoroughly washing. In a sauté pan, heat olive oil. Add shallots and sauté about 2 minutes, add garlic and saute until golden. Addbrussels sprouts, salt and pepper and sauté on medium-low for about 4-5 minutes.

Makes four 1/2 cup servings, 85 Calories each

Fat: 3.7 g • Carbs: 11.9 • Fiber: 4.3 • Protein: 4.1 g 

Baked Onion Rings

• 3/4 cup crushed corn flakes cereal
• 1 teaspoon granulated sugar
• 1/2 teaspoon paprika
• 1/8 teaspoon seasoning salt (such as Lawry’s)
• 1/8 teaspoon garlic
• 1 large sweet onion, peeled,cut into 1/2 inch thick slices
• 2-3 egg whites

1. Mix together the cereal, sugar, paprika, garlic powder, and seasoned salt.
2. Separate onion slices into rings- you will only need to use the large size rings, save the smaller rings for another use.
3. Beat egg until foamy in a small bowl.
4. Dip onion rings into first the egg, then coat with seasonings (you may need another egg or a little extra seasoning mixture if your onions are particularly large).
5. Set on greased baking sheets in one layer.
6. Bake in a preheated oven at 375 F for about 15-20 minutes or until coating is crispy and onions are tender.

Makes three servings. 77 Calories each. (Or 116 if you make it two servings)

Pumpkin Spice Smoothie

The consistency may be off for some, but I’ll do anything for pumpkin.

• 1 medium banana, frozen (cut into chunks beforehand to make this easier)
• 1 cup unsweetened soy or almond milk
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 tablespoon maple syrup

1. Break the banana into chunks (if you haven’t already), and place in blender or food processor with remaining ingredients.
2. Blend until creamy-smooth.
3. Taste and adjust spices.
4. Pour into cups.
5. If you like, let it firm up in the freezer for 1/2-1 hour.

Makes two 1-cup servings, 168 Calories each.

Fat 2.9g / Carbs 32.1g (5.3g fiber, 15.9g sugar) / Protein 6.8g

(Source: sunsetdreamer2, via healthykaity)

Baked Zucchini Sticks 
Gina’s Weight Watcher Recipes

Ingredients: 

• 3 medium zucchini sliced into 3” x 1/2” sticks
• 1 large egg white
• 1/3 cup seasoned whole wheat bread crumbs
• 2 tbsp grated Pecorino Romano cheese
• cooking spray
• 1/4 tsp garlic powder
• salt
• fresh pepper

1. In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
2. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. 
3. Place the breaded zucchini in a single layer and spray more cooking spray on top. 
4. Bake at 425° for about 20-25 minutes, or until golden brown.

Makes three servings, 1 zucchini, 122 Calories each

 Fat: 2.4 • Carbs: 21.0 g • Fiber: 6.0 • Protein: 6.7 g