Recipes Under 400

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)

Fruit Salsa

• 1 cup finely diced peeled firm-ripe papaya (from 1)
• 1/2 cup finely diced peeled firm-ripe mango (from 1)
• 1/2 - 2/3 cup finely chopped white onion
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon fresh orange juice
• 1 tablespoon fresh lime juice
• 1/2-3 teaspoon minced fresh jalapeno chile, including seeds (depending on heat wanted)
•  1/2 teaspoon salt

Combine. Done! My roommate had me add peach to his as well.

Yields 2 cups. 10 Calories per 2 tablespoon serving.

Simple Salsa

• 2 2/3 cups tomatoes, peeled, chopped and drained
• 1 cup onions, chopped
• 1/2 cup green peppers
• 1/3 cup jalapeno pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon pepper
• 1 tablespoon kosher salt (watch this, you may like it with less salt)
• 1 tablespoon sugar
• 2 tablespoons vinegar
• 1/2 cup and 2 tablespoons tomato sauce
• 1/2 cup tomato paste
• *optional* 1/4 cup cilantro, half added before cooking, half after
• *optional* For more heat, simply add 1/4 tsp cayenne pepper, until desired heat is reached

Mix all together and bring to a slow boil for 10 minute. Voila!

Makes 2 - 4 cups of salsa (depends on size of tomatoes and peppers), 35 Calories per 1/4 cup (4 tbs) serving

Eggplant and White Bean Dip

• 1 roasted eggplant, flesh scooped out
• 1 head of garlic, roasted
• juice of one lemon
• 1 tbsp tahini
• 2/3 cup white beans
• salt to taste, if desired

1. Preheat oven to 400ºF.
2. Take a large eggplant and poke several holes all over it with a fork. 
3. Place on oven rack with pan underneath to catch juices OR - wrap eggplant lightly in foil and place on hot outdoor grill over medium heat. 
4. Cook until eggplant is soft all the way through. 
5. When the eggplant has cooled, peel back the skin and scoop the flesh out. 
6. In a food processor, combine eggplant flesh and the rest of the ingredients, and blend until smooth. 
7. Best if allowed to chill for at least 3 hours before serving. Enjoy as a vegetable or cracker dip, with grilled pitas, or as a sandwich spread.

Eight servings, 45 Calories each

Pumpkin Pudding (revisted)

Ingredients:

• 1/2 cup splenda
• 2 tablespoons cornstarch
• 1/2 cup of pumpkin puree
• 1 & 3/4 cup light soy milk (either plain or vanilla)
• pinch salt
• 1/8 teaspoon cinnamon
• 1/4 teaspoon allspice (or pumpkin pie spices)
• whipping cream (optional, use soy whipping cream for vegan)
• Handful walnuts chopped and 1 tablespoon maple syrup as optional garnish

Directions:

This is a very easy recipe to make. I used 1/2 of a small uchi kuri pumpkin (also known as Hokkaido) for the puree. As it was organic, I merely cut it in small pieces and steamed it. Within 5-6 minutes it was soft enough to puree. But canned pumpkin puree is also fine for the recipe.

1. Combine the sugar and cornstarch in a small bowl.
2. In a medium saucepan, heat the soy milk carefully, stirring constantly to make sure it does not scald.
3. Add the sugar and cornstarch mixture and stir well to mix.
4. Add the pumpkin puree and stir well.
5. Add the seasonings, salt and vanilla as well as spices.
6. As the mixture becomes thick and bubbly, stir well, and remove from the heat.
7. Pour into 4 parfait glasses.
8. Place in the refrigerator to chill for half an hour to 2 hours.
9. Garnish the pudding with a dollop of Soyatoo soy whipping cream and a few chopped walnuts with maple syrup.

145 Calories for entire recipe, but makes four servings, 36 Calories each (not including optional toppings). 7 net carbs.

(via sowillisinkorswim)

Yogurt Fluff

• 3/4 cup boiling water
•  1 (8 1/2 g) package cherry Jell-O (sugar free)(or whatever flavor)
• ice cubes
• 1/2 cup cold water
• 1 cup plain nonfat yogurt
• 1/2 teaspoon vanilla

1. In a medium bowl, stir boiling water into gelatin powder for at least 2 minutes until completely dissolved.
   
2.  Add enough ice cubes to cold water to measure 1 cup.
   
3. Add to jello; stir until slightly thickened. Remove any unmelted ice.
   
4. Add yogurt and vanilla, stir with wire whisk until well blended.
   
5. Pour evenly into 4 dessert dishes. Refrigerate 30 minutes or until firm.
   

Makes four servings, 50 Calories each.

Hominy Hummus

This recipe isn’t the traditional chickpea hummus, and didn’t have to many reviews, but it’s easy to customize and very low in Calorie.

Blend ingredients in food processor.

Makes eight servings, 47 Calories each

Fresh Tomato-Basil Salad

1. Whisk together 2 vinegars,shallot,salt and pepper in a small bowl.
2. Slowly whisk in oil until blended.
3. Add the basil sprig and bruise it with the back of a wooden spoon.
4. Let mixture stand at room temperature for about 20 minutes.
5. Discard sprig of basil.
6. Put the tomatoes in a serving bowl.
7. Drizzle with the dressing and add shredded basil.
8. Toss to coat.
9. Let stand at room temperature at least 30 minutes or up to an hour before serving.

Makes six servings, 40 Calories each

Ice Cream Sandwhich

1. Break graham crackers in half.
2. Place on one half of the cracker a tbsp of whipped cream and top with another cracker.
3. Press lightly. place in freezer until ready to be eaten.
4. Make as many as you like as they are so good and are only 1 point.

Makes one serving, 37 Calories.

Cool Whip Pie Filling

1.  Mix the two ingredients and pour into pie plate and freeze.

Jamaican Garden Salad

Ingredients:

• 4 cups cabbage (shredded or thinly sliced)
• 1 tomato (cut into 8 wedges)
• 1/2 English cucumber (peel left on, cut into round slices)
• 4 carrots (shredded)
• 1 green pepper (sliced into rings)
• Thousand Island dressing (to taste)

Preparation:
1. Place the cabbage into the bottom of a large serving bowl.
2. Top with the shredded carrots.
3. Add the sliced green pepper.
4. Slide the cucumber slices down the side of the bowl, so that they are “standing” on the inside of the bowl, surrounding the salad.
5. Place the tomato wedges on the top of the salad.
6. Serve with Thousand Island dressing.

Servings: 8 - 29 calories each

Chocolate Meringues

Really tasty, full of protein and low Calorie!

Ingredients:

• 3 egg whites
• 1/2 tsp cream of tartar
• pinch of salt
• 3/4 cup sugar [can be replaced with splenda for even lower cals]
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa

Method:

• Preheat oven to 275
• Line 2 baking sheets with foil
• Beat egg whites until frothy
• Add cream of tartar and salt
• Add sugar, beat until semi-stiff and peaks form
• Fold in vanilla extract and cocoa
• Drop by rounded teaspoon onto baking sheets
• Bake for about an hour, let cool

Makes 3 dozen, 20 Calorie cookies!