It took several tries, but I was able to come up with a healthy, low in calorie, low fat, and high fiber oatmeal cookie.
1/2 Cup EggBeaters
1 Cup Applesauce
1/3 Cup Brown Sugar
1/4 Cup Blue Bonnet Light
1 Cup Whole Wheat Flour
2 Cups Oats
1 tsp Vanilla
1 tsp Salt
1 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 Cup Polaner Sugar Free with Fiber Concord Grape Jam
Combine sugar and wet ingredients, butter, applesauce, jam, eggbeaters, vanilla, in a bowl. Mix well. Add the remaining ingredients. Mix well. Using a melon scoop, scoop batter onto a baking sheet and flatten each one out. Bake in the oven at 350 degrees for about 15 minutes. Baking time may vary depending on how hot your oven cooks. Makes about 39 cookies.
Based on 39 cookies. One cookie has:
6 grams of carbs.
2 grams of fiber
0.5 grams of fat
I found this recipe, and wanted to share. I am going to make this tonight for my family, but I will make some changes. For the Frozen Fish Sticks, I will be using left over salmon. For the Cheddar Cheese soup, I will use Newman’s Own Black Bean and Corn Salsa. I’ll have the taco shells for the kids, but I will be using whole wheat tortillas.
16 frozen fish sticks (fingers)
8 medium taco shells
2/3 cup condensed cheddar cheese soup
1/2 cup canned, diced tomatoes with jalapenos, drained
1 cup shredded lettuce
Preparation Time: Approximately 3 minutes
Cook Time: Approximately 12 minutes
Preheat oven to 450°F. Put fish sticks on a sheet pan and bake until crisp, about 12 minutes. Two minutes before fish sticks are done, arrange taco shells on tray, place in the oven, and heat through.
To assemble tacos: Spoon 2 teaspoons cheddar cheese soup into the bottom of each taco shell. Put 2 fish fingers in each taco shell and top with 2 more teaspoons cheese soup, 1 tablespoon diced tomatoes, and a small portion of shredded lettuce.
Nutritional Information Per Serving:
Calories 320; Total fat 17g; Saturated fat 4g; Cholesterol 30mg; Sodium 770mg; Carbohydrate 33g; Fiber 4g; Protein 10g; Vitamin A 25%DV*; Vitamin C 8%DV; Calcium 10%DV; Iron 10%DV
This recipe comes from Mealtimes.org.
I did what I love to do. I started out with a Hungry Girl recipe, and made it my own. I used Party Poppin’ Trail Mix Recipe and changed the ingredients. You can click on the link to visit her website to get the original recipe. Here’s mine:
1 individual bag of 94% fat free popcorn
1/2 cup Special K Chocolatey Delight
1/2 cup Special K Blueberry
1/2 cup Fiber One
Mix them all together. Divide into 4 servings. That’s it. Each serving is under 100 calories. I love to munch. Trouble is, I tend to munch on the wrong things, or eat too much. This way, I make up a batch, divide it into servings, and I can grab one when I get the munchies.
This is a quick and easy breakfast sandwich for those of us that are on a heart healthy diet. I put it together with a few left overs in the refrigerator, egg beaters and one slice of bread cut in half.
1 slice of Nature’s Own Double Fiber Wheat Bread, cut in half
2 tsps of Prego Veggie Smart Pizza Sauce
1/4 Egg Beaters
Green Bell Pepper and Onions
Spray a pan with non-stick spray. Pour 1/4 cup of egg beaters into heated skillet. Add peppers and onions.
Spread 2 tsps of pizza sauce on one half slice of toasted bread. Add your cooked egg. Assemble and eat.
This egg sandwich has 120 calories, 1g fat, and 0 cholesterol. You might be thinking that a sandwich made with one slice of bread won’t fill you up. This bread is dense. One slice, with the egg, is filling. For me, anyways. You can also add other things to it. Suggestions: mushrooms, lettuce, or broccoli. I hope you enjoy.
I had a simple Christmas Eve dinner with my family at home. I have to watch my cholesterol, so I had to be careful with what I made for us to eat. One thing that my family likes is Green Bean Casserole. I found a recipe on Hungry Girl for Rockin’ Lean Bean Casserole.
I made some changes to the recipe. The original recipe calls for water chestnuts. I don’t like them, so I left them out. It also called for onion flavored soy chips. I couldn’t find any at my grocery store. Here is my adaptation of the recipe:
- Two 16-oz. bags frozen French-style green beans, thawed, drained, and dried
- Two 10.75-oz. cans 98% fat-free cream of celery condensed soup
- 1 oz. (about 15 pieces) onion-flavored reduced fat baked onion chips, crushed
Preheat oven to 325 degrees. The original recipe calls for spraying a casserole dish, but I didn’t do that.
The original recipe states to thoroughly dry the beans before you put them into the casserole dish. I didn’t do that, and the result was that I had water in the bottom of the casserole dish after I baked it. I recommend following Hungry Girl’s directions in making shore that the beans are completely thawed, drained, and dried. Then place half of the green beans in the casserole dish.
Layer the green beans and the soup, alternating the grean beans and the soup so that you end up with two layers of each.
Pour 1 can of the soup evenly on top of the layer of green beans. Cover with the remaining green beans and then top with the remaining can of soup.
Bake in the oven for 45 minutes. Top with crushed reduced fat baked onion flavored chips, and return the dish to the oven until crisps turn golden brown, about 10 minutes.
This is a picture of the one I made. The picture is a little fuzzy, but I wanted to share it with you.