Baked Zucchini Sticks Gina’s Weight Watcher RecipesIngredients:  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 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. Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat.  Place the breaded zucchini in a single layer and spray more cooking spray on top.  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

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

1 year ago
Lighter Buffalo Chicken Dip  Gina’s Weight Watcher Recipes 4 oz reduced fat cream cheese, softened 1 cup fat free sour cream (or plain nonfat yogurt/Greek yogurt) 1/2 cup Franks hot sauce (or whatever hot sauce you like) 1/2 cup crumbled blue cheese 1 tsp white wine vinegar 2 cups (2 breasts) cooked shredded chicken (yes, you can use vegan “chicken”) Mix the first 5 ingredients together until smooth.  Add the chicken and put this in the crock pot on low for 3-4 hours.  Serve warm. Makes 5 1/2 cups. Makes nine 1/2 cup servings at 108 Calories each  Fat: 4.9g / Carbs: 5.4g (Fiber: 0g)/ Protein: 10.3 g

Lighter Buffalo Chicken Dip

 
Gina’s Weight Watcher Recipes

  • 4 oz reduced fat cream cheese, softened
  • 1 cup fat free sour cream (or plain nonfat yogurt/Greek yogurt)
  • 1/2 cup Franks hot sauce (or whatever hot sauce you like)
  • 1/2 cup crumbled blue cheese
  • 1 tsp white wine vinegar
  • 2 cups (2 breasts) cooked shredded chicken (yes, you can use vegan “chicken”)
  1. Mix the first 5 ingredients together until smooth. 
  2. Add the chicken and put this in the crock pot on low for 3-4 hours. 
  3. Serve warm. Makes 5 1/2 cups.

Makes nine 1/2 cup servings at 108 Calories each

 Fat: 4.9g / Carbs: 5.4g (Fiber: 0g)/ Protein: 10.3 g

1 year ago

Buddy Fruits, anyone?

Now, I’ve seen Buddy Fruits before, but just the squeezable bag of puree. You may recognize these as well. Delicious in their own right, and pretty fun to drink.

  • They’re blended fruit. Just fruit.
  • 50 - 60 Calories per bag
  • Easy to carry snack!
  • There are no artificial flavorings, colors, or preservatives.
  • No gluten or dairy
  • Come in banana, apple-cinnamon, strawberry, mango-passion-fruit-banana, and multifruit, which is a big blend.

But here are my favorites — the Fruit Bites. They’re like juicy little gummies that remind me a lot of the color “fruit” snacks I used to get in my lunch box as a kid, and maybe even a little like a Gusher.

  • An entire 1oz pouch is only 95 Calories
  • One pouch is equal to one serving of fruit
  • Also easy to carry
  • There are no artificial flavorings, colors, or preservatives, again
  • Gluten and dairy-free
  • Come in orange, apple, raspberry, and pomegranate 
  • They’re FRUIT! Nothing but fruit! In fact, here are the ingredients for the raspberry flavor

These were the packs I got (only flavors there at the moment). I found them with the produce, by prepared fruits (at Walmart, anyway). Only .88 cents each!

And don’t worry, there are a lot more bites in each pack, I just happened to eat some of these on the drive home.

Pictures are linked.

PS, if you like them on Facebook you’ll get a $1 off coupon. I’d go ahead and check out their website as well to find out where you can get them.

1 year ago
Grilled Eggplant Rolls with Mint and Garlic Dressing 2 large eggplants 3 tablespoons olive oil 1 teaspoon sea salt dressing 2 garlic cloves 2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil 1 cup mint leaf (loosely packed) Extra* I tried this and added crumbled feta cheese in the middle before rolling, though you may like mozzarella or tomato sauce as well Slice the eggplant thinly. Brush each slice with olive oil and place on a ridged grill plate or barbecue. Turn when the cooked side has some good marks on it. Remove when the slices are they are soft and sprinkle with sea salt. Make the dressing by finely chopping the garlic and mint and mixing with the vinegar and olive oil. The wet ingredients will only coat the mint. Spread a little of the dressing on each slice of eggplant and roll it up. Drizzle any remaining dressing over the rolls. Serve at room temperature.  *If eggplant is usually too bitter for you, try salting each side of the slices and letting sit for half an hour before rinsing and drying off before seasoning and cooking. Continue with recipe after this. Makes six servings, 150 Calories each.

Grilled Eggplant Rolls with Mint and Garlic Dressing

  • 2 large eggplants
  • 3 tablespoons olive oil
  • 1 teaspoon sea salt


dressing

  • 2 garlic cloves
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 cup mint leaf (loosely packed)

Extra* I tried this and added crumbled feta cheese in the middle before rolling, though you may like mozzarella or tomato sauce as well

  1. Slice the eggplant thinly.
  2. Brush each slice with olive oil and place on a ridged grill plate or barbecue.
  3. Turn when the cooked side has some good marks on it.
  4. Remove when the slices are they are soft and sprinkle with sea salt.
  5. Make the dressing by finely chopping the garlic and mint and mixing with the vinegar and olive oil. The wet ingredients will only coat the mint.
  6. Spread a little of the dressing on each slice of eggplant and roll it up.
  7. Drizzle any remaining dressing over the rolls.
  8. Serve at room temperature. 

*If eggplant is usually too bitter for you, try salting each side of the slices and letting sit for half an hour before rinsing and drying off before seasoning and cooking. Continue with recipe after this.

Makes six servings, 150 Calories each.

1 year ago
Eggplant Bruschetta   1 medium eggplant, cut into 1/4-inch slices 1/2 teaspoon salt 3 medium tomatoes, seeded and chopped 2 tablespoons fresh basil, minced 1 cup mozzarella cheese, shredded 2 tablespoons parmesan cheese, shredded Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand 30 minutes before rinsing and draining well. Coat each side with nonstick cooking spray and place on broiling pan. Top eggplant with tomatoes, basil and cheeses and place in oven with broiler on Broil until eggplant is tender and cheese is golden and bubbly (you HAVE to watch this) Personally, I like using my toaster oven for this, since I can see into it better. Makes four servings, 145 Calories each. (Use your judgement in splitting the eggplant into quarters.)

Eggplant Bruschetta

 

  • 1 medium eggplant, cut into 1/4-inch slices
  • 1/2 teaspoon salt
  • 3 medium tomatoes, seeded and chopped
  • 2 tablespoons fresh basil, minced
  • 1 cup mozzarella cheese, shredded
  • 2 tablespoons parmesan cheese, shredded
  1. Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand 30 minutes before rinsing and draining well.
  2. Coat each side with nonstick cooking spray and place on broiling pan.
  3. Top eggplant with tomatoes, basil and cheeses and place in oven with broiler on
  4. Broil until eggplant is tender and cheese is golden and bubbly (you HAVE to watch this)

Personally, I like using my toaster oven for this, since I can see into it better.

Makes four servings, 145 Calories each. (Use your judgement in splitting the eggplant into quarters.)

1 year ago
Creamy Parmesan Spinach Dip 10 oz frozen chopped spinach, thawed and excess liquid squeezed out 1/2 cup light sour cream 5 tbsp light mayonnaise (alternatively, use 1/2 cup plain Greek yogurt/nonfat yogurt in place of sour cream an d mayo) 1/3 cup Parmigiano Reggiano 1/4 cup scallion, chopped fresh pepper to taste Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving.  Makes about 2 cups, or eight 1/4th cup servings, 80 Calories each  Fat: 6.2 g • Carb: 3.3 g • Fiber: 0.9 g • Protein: 3.2 g 

Creamy Parmesan Spinach Dip

  • 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
  • 1/2 cup light sour cream
  • 5 tbsp light mayonnaise (alternatively, use 1/2 cup plain Greek yogurt/nonfat yogurt in place of sour cream an d mayo)
  • 1/3 cup Parmigiano Reggiano
  • 1/4 cup scallion, chopped
  • fresh pepper to taste

Combine all the ingredients in a medium bowl.

Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. 

Makes about 2 cups, or eight 1/4th cup servings, 80 Calories each

 Fat: 6.2 g • Carb: 3.3 g • Fiber: 0.9 g • Protein: 3.2 g 

1 year ago

Cinnamon Popcorn

1. pop a bag of microwave popcorn

2. add 2 teaspoons of cinnamon sugar to it (or 2 tsp sugar, 2 tsp cinnamon)

3. “shake it” so that it mixes all together

Great idea!

2 years ago
blogilates: Baked banana chips! Another crunchy healthy snack. Oh man, I’ve got a lot of chip making to do. Weight Watchers Baked Banana Chips recipeMakes 6 servings Ingredients2 ripe bananas1 tablespoon lemon juice Preparation1. Cut the bananas into thin slices.2. Coat the slices in lemon juice.3. Place the banana slices on parchment paper and bake them in the oven at 200 degrees F, turning every half hour and watching out for burning.4. Remove them when they are crispy; let them cool, and store them in an airtight container. WW POINTS per serving: 1Nutritional Information per serving: 36 calories, 0.1g fat, 1g fiber

blogilates:

Baked banana chips! Another crunchy healthy snack. Oh man, I’ve got a lot of chip making to do.

Weight Watchers Baked Banana Chips recipe
Makes 6 servings

Ingredients
2 ripe bananas
1 tablespoon lemon juice

Preparation
1. Cut the bananas into thin slices.
2. Coat the slices in lemon juice.
3. Place the banana slices on parchment paper and bake them in the oven at 200 degrees F, turning every half hour and watching out for burning.
4. Remove them when they are crispy; let them cool, and store them in an airtight container.

WW POINTS per serving: 1
Nutritional Information per serving: 36 calories, 0.1g fat, 1g fiber

(Source: blogilates, via laurenliveshealthy)

2 years ago

Vanilla Soda

*makes one serving and only zero calories!

What you need:

  • 2tbsp. of Torani Sugar Free Vanilla Syrup ( you can also use their other syrups, experiment!)
  • 1 cup of sparkling water or seltzer

Directions:

add them together and enjoy!

(Sorry the picture is for Raspberry!)

2 years ago
Elegant Goat Cheese & Red Grape Quesadilla • 2 Flatout Wraps, Kidz Whole Grain• 8 Red Grapes, Halved• 4 Oz. Reduced-Fat Goat Cheese• 1 Tbsp. FF Mayonnaise Directions 1. Heat a sandwich press or non-stick skillet over medium heat, and spray with cooking spray. 2. Lay out your wraps, and top each with 1/2 Tbsp. Mayonnaise, 4 grapes, and 2 ounces Goat Cheese.3. Fold each closed, and place one or two on the press for about 5-6 minutes, just until heated through.4. Respray with cooking spray, and grill remaining quesadillas.5. Slice each into 4 or 5 slices, and enjoy a delectably light dish!Two servings, 160 Calories each

Elegant Goat Cheese & Red Grape Quesadilla

    • 2 Flatout Wraps, Kidz Whole Grain
    • 8 Red Grapes, Halved
    • 4 Oz. Reduced-Fat Goat Cheese
    • 1 Tbsp. FF Mayonnaise

Directions

1. Heat a sandwich press or non-stick skillet over medium heat, and spray with cooking spray.
2. Lay out your wraps, and top each with 1/2 Tbsp. Mayonnaise, 4 grapes, and 2 ounces Goat Cheese.
3. Fold each closed, and place one or two on the press for about 5-6 minutes, just until heated through.
4. Respray with cooking spray, and grill remaining quesadillas.
5. Slice each into 4 or 5 slices, and enjoy a delectably light dish!

Two servings, 160 Calories each

2 years ago
PB Banana Poppers 1 medium-large Banana 2 Tbs Fat Free Whipped Topping 1 Tbs Natural Extra Crunchy Peanut Butter Directions Cut banana into twenty circular slices, lay ten slices flat on a plate and set all of the banana slices aside. In a small bowl, mix whipped topping and peanut butter until blended Evenly distribute PB mixture on top of the banana slices on the plate.  Finish off by placing another banana slice on top of each covered slice, making 10 mini sandwiches.  Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Enjoy! Number of Servings: two, 110 Calories each

PB Banana Poppers

  • 1 medium-large Banana
  • 2 Tbs Fat Free Whipped Topping
  • 1 Tbs Natural Extra Crunchy Peanut Butter



    Directions

    1. Cut banana into twenty circular slices, lay ten slices flat on a plate and set all of the banana slices aside.
    2. In a small bowl, mix whipped topping and peanut butter until blended Evenly distribute PB mixture on top of the banana slices on the plate. 
    3. Finish off by placing another banana slice on top of each covered slice, making 10 mini sandwiches. 
    4. Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Enjoy!

    Number of Servings: two, 110 Calories each

    2 years ago

    Vegetarian Stuffed Peppers

    - spinach, 3 cups raw

    - 5 tbsp diced red onion (about half of a small onion)

    - 1 tbsp chili pepper paste (if desired)

    - 2 cups diced tomatoes (canned)

    - 1.5 cups canned dark red kidney beans, rinsed

    - 2/3 cup canned sliced black olives

    - 4 green bell peppers, halved lengthwise

    Bring water to a boil and drop bell peppers in (as many as you can fit). Once they begin to soften and the green brightens up (about 3-4 minutes) remove carefully using tongs or drain water.

    In a seperate pan combine spinach, beans, onion, tomatoes and chili paste. Simmer uncovered for 5 minutes or until it starts to thicken and the tomatoes become less watery. Add black olives and simmer another 2-3 minutes. If desired, season with cumin and oregano.

    Line peppers on a baking pan, open side up. Fill with stuffing equally (about 110 grams per pepper, or 1/3 of a cup). Make sure its packed in well. I suggest lining the pan with tin foil for easy clean up.

    Either refrigerate to heat later for dinner, or pop them directly into an oven at 400F for 5-10 minutes or until warmed.

    Approximately 89 calories for each pepper half (total of 8 servings).

    2 years ago
    Warm Spinach Stuffed Mushrooms Ingredients: 2 portobello mushrooms 100 grams fresh spinach, washed 2 spring onions, cut in small circles 1 clove garlic, minced 1 Tbs. olive oil black olives, sliced in small circles mozzarella cheese (or soy cheese) - about 1/5 ounce oil and balsamic vinegar dressing (Optional) Directions: Remove the stem from the mushroom Heat 1 tablespoon of olive oil in a frying pan. Add the spring onions and garlic and saute. Add the spinach and cook until just wilted (it will only take a minute or two). Add the black olive pieces and mix together. Preheat the oven to 400 (F). Place a generous amount of the wilted spinach in each of the mushroom cups. Place the mushrooms on an oiled baking sheet. Sprinkle a small of cheese on the top of each mushroom. Place in the oven for 1-15 minutes to melt the cheese and warm the mushroom. *Optional* Serve warm on a bed of lettuce with a nice oil and balsamic vinegar dressing. Makes one serving, 200 Calories.

    Warm Spinach Stuffed Mushrooms

    Ingredients:

    • 2 portobello mushrooms
    • 100 grams fresh spinach, washed
    • 2 spring onions, cut in small circles
    • 1 clove garlic, minced
    • 1 Tbs. olive oil
    • black olives, sliced in small circles
    • mozzarella cheese (or soy cheese) - about 1/5 ounce
    • oil and balsamic vinegar dressing (Optional)

    Directions:

    1. Remove the stem from the mushroom
    2. Heat 1 tablespoon of olive oil in a frying pan.
    3. Add the spring onions and garlic and saute.
    4. Add the spinach and cook until just wilted (it will only take a minute or two).
    5. Add the black olive pieces and mix together.
    6. Preheat the oven to 400 (F).
    7. Place a generous amount of the wilted spinach in each of the mushroom cups.
    8. Place the mushrooms on an oiled baking sheet.
    9. Sprinkle a small of cheese on the top of each mushroom.
    10. Place in the oven for 1-15 minutes to melt the cheese and warm the mushroom.
    11. *Optional* Serve warm on a bed of lettuce with a nice oil and balsamic vinegar dressing.

    Makes one serving, 200 Calories.

    2 years ago
    Zucchini Rollups Ingredients: 1 zucchini sliced 2 tablespoons olive oil splash lemon juice pinch salt 1/4 cup low-fat ricotta cheese (or use recipe given in previous recipe for Vegan ricotta) fresh dill for garnish Directions: Using a cheese slicer or vegetable peeler, slice the zucchini in 6-8 thick slices. Place in a large bowl. In a small bowl, whisk olive oil, lemon juice and a pinch of salt. Put the mixture over the zucchini slices and mix well, but gently. Let the zucchini marinate for five minutes Spread each slice of zucchini with the filling, a small pinch of dill, and roll up. Put in the refrigerator until needed Makes two 120 Calorie servings.

    Zucchini Rollups

    Ingredients:

    • 1 zucchini sliced
    • 2 tablespoons olive oil
    • splash lemon juice
    • pinch salt
    • 1/4 cup low-fat ricotta cheese (or use recipe given in previous recipe for Vegan ricotta)
    • fresh dill for garnish

    Directions:

    1. Using a cheese slicer or vegetable peeler, slice the zucchini in 6-8 thick slices.
    2. Place in a large bowl.
    3. In a small bowl, whisk olive oil, lemon juice and a pinch of salt.
    4. Put the mixture over the zucchini slices and mix well, but gently.
    5. Let the zucchini marinate for five minutes
    6. Spread each slice of zucchini with the filling, a small pinch of dill, and roll up.
    7. Put in the refrigerator until needed

    Makes two 120 Calorie servings.

    2 years ago
    Beets and Sweets Ingredients: 2-3 beets, cooked and sliced in 1/4 inch slices 1 med sweet potato, cooked and sliced in 1/4 inch slices 50 grams fried onions 2 tbs. plain tofu, crumbled 2 tbs. plain soy yogurt 1 tsp. horseradish pinch salt 1 tsp. ginger syrup (or other sweetener plus a dash of ginger powder) Directions: Blend the soy yogurt, tofu and spices together to make a thick sauce or spread. Arrange the slices of beets and yams artfully on a platter. Place a dollop of tofu spread on top of each slice. Sprinkle a few onion bits on top of the spread. Makes two servings, 112 Calories each.

    Beets and Sweets

    Ingredients:

    • 2-3 beets, cooked and sliced in 1/4 inch slices
    • 1 med sweet potato, cooked and sliced in 1/4 inch slices
    • 50 grams fried onions
    • 2 tbs. plain tofu, crumbled
    • 2 tbs. plain soy yogurt
    • 1 tsp. horseradish
    • pinch salt
    • 1 tsp. ginger syrup (or other sweetener plus a dash of ginger powder)

    Directions:

    1. Blend the soy yogurt, tofu and spices together to make a thick sauce or spread.
    2. Arrange the slices of beets and yams artfully on a platter.
    3. Place a dollop of tofu spread on top of each slice.
    4. Sprinkle a few onion bits on top of the spread.

    Makes two servings, 112 Calories each.

    2 years ago