Saturday, December 31, 2016

10 TIPS ON LOSING WEIGHT FAST




Before jumping into a diet, you must determine your ideal weight. This will be your guide on your weight loss journey. “Fast” weight loss doesn’t imply that you drop 50 pounds overnight; a few pounds can take months to shed and for obese individuals, it can take years to lose the desired amount of weight. How fast you lose weight will depend on how focused you are on your diet.



Here are some simple steps to help you lose weight:

1. Before dieting, you must know how many calories you normally need in a day.

calories
If you are sedentary, multiply your weight (in pounds) by fifteen. If you are moderately active, multiply your weight by seventeen; if you are active, multiply your weight by twenty. This will give you the average calorie intake you need per day.








































2. Remember to eat your fruits and veggies!

You need at least five servings of them per day – doing this will put you on the right track to a healthy body because fruits and vegetables have beneficial fibers, vitamins, and antioxidants. They also fill up your stomach fast so that you don’t overeat and take into many calories.





3. Monitor the quantity of food you eat.

coffee-notebook-pencil-work-desk-163131
Avoid high-calorie foods and eat in small portions. A helpful tip is to chew your food slowly because this makes digestion easy on your body and you will also be less likely to overeat.

lean-belly

4. Don’t skip meals.


When you want to lose weight it may be tempting to starve yourself – but eating small amounts of food frequently can help you maintain a healthy, balanced calorie intake throughout the day. Also, your blood sugar level will be adversely affected if you don’t eat often. You can even divide the standard allotment of three meals into five or six smaller meals.

5. Fresh fruits and vegetables are ideal – packaged and processed foods have high sodium and fat content.

You are more likely to lose weight if you eat naturally fresh foods.

6. Don’t limit your food intake too much.

Go ahead and indulge yourself; eat your favorite treat. It’s okay to have that slice of birthday cake at the occasional party. Just make sure to eat in moderation and use those special desserts as rewards, instead of enemies, to your weight loss experience.

7. Don’t always believe everything you read on a food label.

“Fat-free” does not necessarily mean low calories. The same wisdom goes for foods that boast “low sugar” or “low carbs.” Glance over the nutrition label – there you’ll find the calorie count.

8. Try to limit the number of juices and sugary beverages you drink.

drinks-supermarket-cans-beverage

Instead, drink eight glasses water a day – this flushes out your body’s toxins and waste.

9. If possible, keep a food journal.

This will help you keep track of your calorie intake and will be a daily reminder of the types of foods you need.

Thirty to sixty minutes of physical activity a day will ensure your health and help you lose weight (and not to mention, firm up those muscles). Weight-bearing exercises are especially great ways to burn those pesky calories.

Friday, December 23, 2016

Slow Cooker Apple Pulled Pork/3smart points



Pork is a tricky thing to cook, there are so many recipes out there, but this perticular one is so amazing. The combination of pork and apples is just amazing. That’s not all, the slow cooker makes this apple pulled pork even more delicious! See how easy it is to make and give it a try.



Apple Pulled Pork

You’ll Need

1 (3-pound) pork tenderloin, trimmed of fat

¼ cup apple cider vinegar

1 cup 100% apple juice

Rub

¼ teaspoon cayenne pepper

½ teaspoon black pepper

2 teaspoons salt

1 tablespoon paprika

2 tablespoons brown sugar

Optional*:

mini buns for sliders

Stubb’s® Original All-Natural Bar-B-Q Sauce, as desired

*Optional ingredients are not included in nutrition calculations.

How To























Mix all the dry rub ingrediants together in a small bowl.

Dry the pork with paper towels then cut the loin into 3-4 large pieces. This will help cook the pork quicker.

On a large bowl or baking sheet, pour the dry rub, coat the pork it covering all the sides.

In the slow cooker, put the pork then pour in the apple cider vinegar and apple juice.

Cook covered for 6 to 8 hours on low and 4 to 6 hours on high.

Remove the pork onto a cutting board and shred it with two forks.

Over a large mixing bowl, place a fine mesh strainer and pour the liquid out.

Replace the pork in the slow cooker with ¼ cup-½ cup of the liquid.

Serve with an optional bun and Stubb’s® Original All-Natural Bar-B-Q Sauce, as desired.

Nutrition Information

Per Serving: Heaping ¾ cup

Calories: 172

Calories from fat: 28

Fat: 3g

Saturated Fat: 1g

Cholesterol: 88mg

Sodium: 539mg

Carbohydrates: 6g

Fiber: 0g

Sugar: 5g

Protein: 29g

SmartPoints: 3

Simple, easy and flavory! This apple pulled pork tastes like heaven, the pork is so soft and the liquid is ridiculously delicious! You need to give it a try, you will definitely love it.


Monday, December 5, 2016

Greek Yogurt Pancakes/2 smart pointes



Yield: Five 4-inch pancakes

Ingredients:

One 5.3-ounce container nonfat Greek Yogurt (any flavor- see *Tips)
1 large egg (or 2 large egg whites)
1/2 cup All-Purpose Flour
1 teaspoon baking soda
1/2 cup fresh blueberries (or 1/2 large banana)


Directions:



























Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until the dry ingredients are mixed in. The batter will be thick.
Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Dot blueberries or bananas on top of each pancake. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter. Serve with additional fruit and/or syrup.
The nutritional information listed is for the banana pancakes made with vanilla-honey yogurt (130 calories) and egg whites only: (syrup is extra)
2 Smartpoints
Nutritional Information
(Serving size: 1 pancake)
 Calories 91, Fat .2g,
 Saturated Fat .1g,
Sugar5.1g,
Sodium 283g,
Fiber  .7g, Protein 6g, Cholesterol 1mg, Carbohydrates 16.4g
source:http://97recipes.com/pan-seared-tuna-patties-recipe/


Weight Watchers Chocolate Chip Cookies with Salted Peanuts Recipe/2 smart points



Scrumptiously easy homemade chocolate chip cookies that are lower in fat with just 2 PointsPlus
Serves: 24
Ingredients
2 tablespoons oat flour*
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons butter, melted and cooled
¾ cup packed dark brown sugar
1 large egg
1 teaspoon vanilla
¼ cup mini-chocolate chips
¼ cup chopped salted roasted peanuts
Instructions



























Position your oven rack in the center of your oven and preheat the oven to 350 F degrees. Coat 2 large baking sheets with nonstick cooking spray or line them with parchment paper.
In a medium bowl, whisk together the oat flour, flour, baking soda, baking powder and salt until well combined.


In another bowl, stir together the cooled melted butter, sugar, egg, and vanilla with a wooden spoon until smooth and creamy.
Stir in the flour mixture into the butter mixture just until blended.
Place 1 tablespoon of the chocolate chips and 1 tablespoon chopped peanuts in a small bowl and stir to combine.
Stir the remaining chocolate chips and peanuts into the cookie dough.
Divide the dough evenly into 24 portions and roll each portion into a ball.
Place the balls of cookie dough on the prepared cookie sheets, spacing them 2 inches apart.
With the bottom of a glass, press each ball to form a ⅜-inch thick cookie.
Sprinkle each cookie evenly with the reserved chocolate chip-chopped peanut mixture, pressing lightly so it sticks.
Bake the cookies, one cookie sheet at a time, in the center of the oven, until the edges are lightly browned, 9-11 minutes.
Remove from the oven and place the baking sheets on wire racks, allowing the cookies to cool in the pan for about 1 minute. Then, with a spatula, transfer the cookies to the racks and let them cool completely. Store in an airtight container for up to 3 days.
Cook’s Notes
Nutritional Estimates Per Serving (1 cookie): 90 calories, 4 g fat, 13 g carbs, 1 g fiber, 1 g protein and 2 Weight Watchers PointsPlus (PPV) *To make oat flour, process quick cooking oats (about ½ cup) in a food processor until finely ground and the consistency of flour. I thought these cookies were the best the day they were made. To bring them back to that warm-from-the-oven taste, microwave them for 5-10 seconds and enjoy, being careful not to burn yourself as the melted chocolate chips can be hot!
source:http://97recipes.com/pan-seared-tuna-patties-recipe/

Cracker Cookies/2 smart pointes



Be careful! These cookies are highly addictive. Make sure you have plenty of friends to share them with!
They are gooey on the bottom, so store them in the refrigerator.

Makes 48 ( 2 smartpoints, 2 points + )



48 saltine crackers
1 c. ( 2 sticks) light butter
1 c. brown sugar
12 oz. semi-sweet chocolate chips





















Preheat oven to 400 degrees.
Line a baking sheet ( 15 x 10) with foil and coat foil with nonstick spray. Line foil with saltines.
In a saucepan, melt butter with brown sugar. Spoon over crackers so that all crackers are covered.
Bake for 3-4 minutes or until crackers are slightly puffed and bubbly. Remove from oven and immediately sprinkle with chocolate chips. Let stand 1-2 minutes or until chips start to melt. Spread over crackers. Refrigerate until set. Cut into 48 squares.
source:http://97recipes.com/pan-seared-tuna-patties-recipe/

Skinny Pumpkin Coffee Cake Mini Muffins/2 smart points



Ingredients
Cooking spray (with flour in it)

1 package (16.25 oz) Duncan Hines yellow cake mix

2 tablespoons flour

1 (15 oz) can pumpkin

½ cup water

¼ cup canola oil

2 egg whites

1 large egg, I love Egg-Land’s Best eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

½ cup rolled oats for topping

½ cup plus 2 tablespoons powdered sugar

3 teaspoons water

½ teaspoon vanilla



Directions
1. Preheat oven to 350 degrees. Coat mini muffin trays with cooking spray (with flour in it)

2. In an electric mixer or using a hand mixer, add the cake mix, flour, pumpkin, water and oil. Mix for a few seconds to combine. Add the egg whites, egg, vanilla, cinnamon and pumpkin pie spice. Mix until blended. Turn mixer on high and mix until very smooth. Stop the mixer and scrape down the sides. Mix again for a few seconds.

3. Fill each mini muffin cup ¾ to the top. Sprinkle each with ½ teaspoon of rolled oats.

4. Bake for 20-21 minutes or until a toothpick inserted comes out clean

5. Let sit for a few minutes then carefully remove form pan. Cool. Continue to bake remaining muffins.

6. In a small bowl, mix together glaze ingredients. Drizzle each mini muffin with ¼ teaspoon glaze.


Makes 72 mini muffins total
Nutrition Facts
for 1 mini muffin
44 calories
1.4g fat
2mg sod
1g prot
7g carbs
43mg sod
0g fiber
4g sugar
SmartPoints value : 2


TGI Friday’s Mozzarella Sticks Made Skinny/2 smart points



Ingredients
12 light string cheese sticks

1 large egg, I like Egg-Land’s Best

2 tablespoons flour

⅔ cup panko crumbs, see shopping tips

¾ teaspoon garlic powder

¼ teaspoon salt

Fresh ground black pepper, to taste

Cooking spray, I like olive oil cooking spray



¾ cup pizza sauce or marinara sauce, I used Classico Pizza Sauce, see shopping tips
Directions
1. Cut each cheese stick in half to create 24 pieces. Place cheese pieces on a plate and freeze for at least 1 hour until frozen. These can be stored for several days in the freezer until ready to use. Wrap them in plastic wrap, once frozen.




















2. Preheat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray. Set aside.

3. In small bowl, beat the egg. Place flour in another small bowl. In a third small bowl, add panko bread crumbs, garlic powder, salt and pepper. Mix well.

4. To assemble mozzarella sticks: Dip frozen sticks in flour, shaking off excess, then into egg, then finally coat with panko crumbs. Repeat steps to coat all of them.

5. Place all coated sticks on baking sheet. Spray the tops with cooking spray.

6. Bake for 5 minutes, turn over and spray with a little more cooking spray. Bake an additional 4-5 minutes until heated but NOT melted. In fact, be sure to keep an eye on them so they don’t melt!

7. Remove from oven and place on a plate. Serve with pizza sauce on the side. Refrigerate any leftovers. They will keep for several days. To reheat, either zap in microwave for a few seconds or place on a baking sheet and heat in a 400 degree oven until warm but not melted.

Makes 24 pieces (each serving 2 pieces and 1 tablespoon sauce) These 2 pieces are equal to 1 string cheese stick!
Nutrition Facts
for 2 pieces and 1 tablespoon pizza sauce
81 calories
3g fat
1.1g sat fat
20mg chol
7g protein
5g carbs
0g fiber
277mg sodium
1.4g sugar
SmartPoints value : 2
source:http://97recipes.com/pan-seared-tuna-patties-recipe/

POLISH BEET SOUP/2 smart points



Ingredients
6 medium beets, scrubbed, divided
6 cups low-sodium vegetable broth
1 yellow onion, chopped
2 teaspoons caraway seeds
1 tablespoon red wine vinegar
1/2 teaspoon fine sea salt
Large pinch sugar
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives
Directions
Preheat the oven to 400°F. Wrap 3 of the beets in foil and place on a small baking sheet. Roast until tender, about 1 hour. Let cool, then unwrap beets and rub off skins with a paper towel. Halve and thinly slice.





















Meanwhile, coarsely chop remaining 3 beets and place in a large saucepan. Add broth, onion and caraway seeds. Bring to a boil, lower heat and cook at a gentle simmer for 50 minutes, or until broth is deeply colored and beets are very tender. Strain broth and discard solids. Wipe out the pan, then return broth to the pan.



Add reserved sliced beets to the pan and stir in vinegar, salt and sugar. Reheat if necessary and serve sprinkled with dill and chives.
Nutritional Info
Per Serving:
60 calories (0 from fat)
560mg sodium
11g carbohydrates
3 g dietary fiber
6g sugar
1g protein
SmartPoints value : 2
source:http://97recipes.com/pan-seared-tuna-patties-recipe /

Skinny, Mini Eggplant Parmesan Pizzas/2 smart points



Ingredients
1 (~10 oz) eggplant (un-peeled) cut into 8 slices (½ inch thick)

1 egg, I like using Egg-land’s Best

1½ slices multigrain or whole wheat bread, see shopping tips

½ teaspoon garlic powder

½ teaspoon salt

Black pepper, to taste



½ cup pizza sauce or marinara sauce, see shopping tips

½ cup reduced-fat mozzarella cheese

8 teaspoons Parmesan cheese, grated
Instructions
1. Preheat oven to 425. Line a baking pan with foil. Coat the foil with cooking spray.

2. To make bread crumbs: Toast 1½ slices bread. Break into pieces (use crust too) and add to blender. Pulse into crumbs. It should equal about 1 cup bread crumbs.
Pour crumbs into a small bowl and mix in garlic powder, salt and pepper.

3. In a small shallow bowl, add the egg and beat. Dip each piece of eggplant into egg then dip each side into the bread crumbs mixture to coat. Place each piece on the baking pan. Repeat with all 8 slices. Bake for 20 minutes.




















4. Remove eggplant from oven. Top each piece with 1 tablespoon pizza sauce, 1 tablespoon mozzarella cheese and 1 teaspoon Parmesan cheese. Place back in oven for 5-7 minutes until hot and melted.

Makes 8 mini pizzas
Nutrition Facts
for mini 1 pizza
76 calories
3g fat
1g sat fat
23mg chol
5g prot
9g carbs
2g fiber
256mg sodium
2g sugar
SmartPoints value : 2

Skinny Cinnamon Chocolate Chip Biscotti/2 smart points



Ingredients
4 egg whites

1 egg, I used Eggland’s Best

½ cup plus 2 tablespoons canola oil

1 teaspoon vanilla extract

1 cup sugar

3 cups all-purpose flour, I used unbleached flour

½ cup mini semi-sweet chocolate chips

2 teaspoons baking powder

½ teaspoon cinnamon



¼ teaspoon salt

½ cup sugar

1 tablespoon cinnamon

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or coat with cooking spray.

2. In a large bowl, using a hand mixer, or an electric mixer, blend together the egg whites, egg, and oil.

3. Add the vanilla and sugar, mix well.

4. Mix in the flour, chocolate chips, baking powder, and salt until the dough is combined. (Do not over mix) Place dough in the refrigerator for 30 minutes to firm up.

5. In a small bowl blend together the topping ingredients-sugar and cinnamon.

6. Divide the dough into 4 portions. Shape each portion into a loaf 2 inches wide, 1-inch high, and about 10- inches long. Place the loaves 2 inches apart on the prepared baking sheet. Sprinkle each loaf with a little cinnamon/sugar on the top.

7. Bake for 30 minutes until golden brown. Remove from oven and transfer loaves to a cutting board using a spatula. Cut the loaves crosswise into ¼- inch slices. Place the slices back on the baking sheet. Sprinkle the slices with the cinnamon/sugar mixture.

8. Return the sliced loaves back to the oven and bake for 12 minutes. Turn the biscotti over, sprinkle with the cinnamon/sugar and bake for another 12 minutes or until crispy.






















Makes 100 mini biscotti
Nutrition Facts
for 1 biscotti
43 cal
1.7g fat
1g protein
7g carbs
0g fiber
16mg sodium
4g sugar
SmartPoints value : 2

Fabulously Healthy, Edamame, Spinach and Garlic Hummus/2smart points



Ingredients
4 garlic cloves

1½ cup fresh edamame, shells removed, if using frozen, defrosted

1½ cup fresh spinach, stems removed

1 (15 oz) can garbanzo beans, rinsed and drained



¼ cup plus 1 tablespoon extra virgin olive oil

¼ cup water

2 tablespoon fresh lemon juice

1 teaspoon cumin

½ teaspoon salt, or to taste

½-¾ teaspoon red pepper flakes, to taste





















Directions

1. This dip can be made in a food processor, mini chop or blender. In a food processor: add the garlic and pulse until chopped. Add all remaining ingredients and process until smooth. If still too thick, add more water until you reach desired consistency. Taste. Add more salt, if desired and red pepper flakes, if you want it spicier. Mix again.

2. If made using a mini chop or blender, you’ll need to process in 2 batches. Add batches to a bowl and mix to blend together.

Makes 2½ cups (each serving 2 tablespoons)
Nutrition Facts
for 2 tablespoons
63 calories
4g fat
3g protein
5g carbs
1g fiber
97mg sodium
1g sugar
SmartPoints value : 2
source:http://97recipes.com/pan-seared-tuna-patties-recipe/

Fiber Rich Artichokes Sauteed in Low Fat Garlic Butter/2 smart points



Artichokes are delicious! But we don’t usuelly eat this fiber rich vegetable. This amazing artichokes sauteed in garlic and butter is just amazing. It’s very easy to make, and it tastes so good you won’t cook your artichokes any other way ever again. Check how it’s made and give it a try!



Artichokes Sauteed

You’ll Need

2 large artichokes (about 1 pound each)
1 tablespoon lemon juice
3 cloves garlic (1 tablespoon), chopped
2 tablespoons reduced-fat butter
Garlic powder
Fresh ground pepper



How To
Before you use artichokes, wash them well to flush out any dirt found between the leaves then slice off the stem to form a flat base.
Pour 3 inches of water in a pot, add in lemon juice and place the artichokes in the bottom of the pot. Once the pot starts boiling, cover and cook over moderate heat for 40 to 50 minutes. Drain and cool before precceding.
Cut each artichoke in half with a sharp knife and remove and discard the fuzzy choke with a spoon.
In a large nonstick pan, melt 1 tablespoon of butter over medium heat. Add in garlic and saute for 30 seconds. Place the artichoke halves cut-side down in the pan and let it cook for about 5 to 6 minutes over medium heat. While cooking, move the artichokes around a few times then turn them over, add 1 tablespoon of butter and let it melt. Cook for an additional 5 to 6 minutes and turn the artichokes over again before you turn off the heat.
Place the artichokes in a serving plate and add on some pepper and garlic powder.
Nutrition Facts





















for 1 serving (each serving ½ artichoke)
67 calories
3g fat
0g sat fat
3g prot
10g carbs
4g fiber
122mg sod
0g sugar

Simple, easy and delicious! This artichokes recipe is a must-try! The garlic and butter add an amazing flavor to the artichokes, and the best part is that it’s low fat! it’s perfect as a side dish. Give it a try, I’m sure you will love it.



CAULIFLOWER AND BROCCOLI TOTS/2 smart pointes



Broccoli and cauliflower lovers, this recipe is for you! The combination of these two vegetables is just amazing, it makes everything delicious! Today, i’m presenting you these beautiful tots. It’s easy to make, healthy and flavory! Check it out.



Cauliflower and Broccoli Tots

You’ll Need

2 slices soft whole wheat sandwich bread*, torn into bits
1 1/2 cup small cauliflower florets and chopped peeled stems
1 1/2 cup small broccoli florets and chopped peeled stems
1 egg or 1 flax egg*
1/2 teaspoon coarse sea salt

How To

First heat the oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, place the bread, 1/2 cup of water and let soak for about 15 minutes.
Fill a medium pot with two-thirds of water and boil it. Add in cauliflower and broccoli and boil for 1 minute.






















Drain and cool vegetables under cold running water once removed from the heat. Wrap the broccoli and cauliflower i a kitchen towel to remove the mositure.
In a food processor, mix the vegetables, egg and salt. Remove excess liquid from the bread then add it to the processor. Pulse until chopped but not puréed.
Use a rounded tablespoon to scoop the mixture onto the prepared baking sheet. Dampen your fingers to prevent the vegetables from sticking.
Form a tot-shaped cylinders and bake until firm and brown. It will take about 20 to 25 minutes to bake.
It’s best served warm.

Nutritional Info

Per Serving: Serving size: about 5 tots
70 calories (15 from fat)
2g total fat
0.5g saturated fat
45mg cholesterol
330mg sodium
9g carbohydrates
3 g dietary fiber
2g sugar
5g protein

Simple, easy and delicious! These tots are definitely something else, the broccoli and cauliflower combines deliciously with eggs. You need to try this, you want regret it.
source:http://97recipes.com/pan-seared-tuna-patties-recipe/

Low Carb Mu Shu Lettuce Wraps/2 smart pointes



Ingredients
Cooking spray

1 pound 99% fat-free ground turkey breast

½ cup plus 2 tablespoons hoisin sauce, see shopping tips



1 tablespoon ginger (from a jar) or fresh grated ginger root, see shopping tips

½ cup unsweetened apple juice

5 cups shredded cabbage

1½ cups shredded carrots

14 leaves Boston lettuce (about 1½ heads) washed, dried and leaves separated, see shopping tips

½ cup chopped scallions

⅓ cup Asian plum sauce (optional), see shopping tip

Directions
1. Coat a large nonstick pan with cooking spray. Brown ground turkey over medium-high heat, breaking up the pieces. When cooked and cool enough to handle, break up turkey pieces until minced.
Stir in hoisin sauce, ginger, apple juice, cabbage and carrots; cook 4 to 6 minutes, stirring constantly, until cabbage is crisp-tender.




2. To assemble each lettuce wrap: Spoon ⅓ cup of turkey filling onto 1 lettuce leaf. Add a little scallions on top of each. If desired, drizzle 1 teaspoon plum sauce over the top.

Makes 14 wraps
Nutrition Facts
for 1 lettuce wrap (not including plum sauce)
73 calories
1g fat
0g sat fat
20mg chol
9g protein
8g carbs
1g fiber
217mg sodium
4g sugar
SmartPoints value : 2
source:http://97recipes.com/pan-seared-tuna-patties-recipe/


Loaded Cauliflower Bake/2 smart pointes




Ingredients:

4 slices center cut bacon
6 cups (about 24 oz) cauliflower florets
3 cloves crushed garlic
1/3 cup 1% buttermilk
1 tablespoon whipped butter
3/4 tsp kosher salt
fresh black pepper, to taste
2 tablespoons minced fresh chives, divided
1/4 cup shredded reduced fat shredded cheddar


Directions:





































Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.

Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.

Preheat the oven to 350°F.

Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don’t own a hand blender, a regular blender would work fine as well. Mix in 1 tbsp of the chives
and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon. Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.

Servings: 4 • Size: 3/4 cup • Points+: 3 pts • Smart Points: 2
Calories: 112 • Fat: 5.5 g • Carb: 10 g • Fiber: 4 g • Protein: 1.5 g • Sugar: 0 g
Sodium: 107 g (without the salt)
source:http://97recipes.com/pan-seared-tuna-patties-recipe/



My Favorite Skinny Coleslaw/2 smart pointes




Ingredients
1 (12 oz) bag coleslaw, about 5 cups shredded cabbage

2 cups (~1 large) red apple, chopped, (not peeled) such as Honeycrisp, Gala, or Fuji

1 cup celery, chopped

½ cup dried cranberries

3 tablespoons light mayonnaise , I like Best Foods Light (Hellman’s)

3 tablespoons nonfat plain Greek yogurt or nonfat plain yogurt

2½ tablespoons spicy brown mustard or yellow mustard (not Dijon)

1½ tablespoons cider vinegar

1 tablespoon honey



Directions























1. In a large bowl, add all coleslaw ingredients. Refrigerate until ready to serve

2. In a small bowl, whisk together all dressing ingredients. Refrigerate until ready to use.

3. Toss coleslaw with dressing just before serving.

4. This recipe can easily be cut in half or doubled for a crowd.

5. It makes a delicious main course salad. To turn into a large salad, see serving tips below.

Makes 6 cups total (each side serving ½ cup)
Nutrition Facts
for ½ cup serving
55 calories
1g fat
0g sat fat
0mg chol
1g protein
11g carbs
2g fiber
78mg sodium
7g sugar
SmartPoints value : 2


EGGPLANT-GARBANZO BEAN DIP/2 smart pointes




Ingredients

2 large eggplants (about 1 pound each), halved lengthwise
1
2g protein
 (15-ounce) can no-salt-added garbanzo beans, drained and rinsed
1/2 cup fresh parsley leaves, chopped, plus more for garnish
1/2 cup chopped roasted red peppers
3 tablespoons tahini
4 teaspoons lemon juice
1 clove garlic



Directions





















Preheat the oven to 450°F. Place eggplants cut-side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, about 40 to 45 minutes.

When cool enough to handle, scoop eggplant pulp into a food processor; discard skin. Add garbanzo beans, parsley, red peppers, tahini, lemon juice and garlic. Process until smooth. Transfer to a serving bowl and garnish with parsley.

Nutritional Info

Per Serving: Serving size: about 1/4 cup
55 calories (17 from fat)
2g total fat
30mg sodium
8g carbohydrates
3 g dietary fiber
2g sugar
SmartPoints value : 2
source:http://97recipes.com/pan-seared-tuna-patties-recipe


/

Banana Split Pie/2smart pointes




Ingredients:

3 cups light vanilla ice cream
1 1/2 cups sliced strawberries


2 cups fat-free whipped topping, thawed from frozen
One 60-calorie sugar-free chocolate pudding snack
2 bananas, sliced
2 tablespoons light chocolate syrup
1 tablespoon crushed dry-roasted peanuts
8 maraschino cherries

Directions:


























Set out all of your ingredients so your ice cream doesn’t melt too much once you start assembling.

Once slightly softened, scoop ice cream into a large pie pan and spread into an even layer along the bottom. Evenly place strawberry slices flat over the ice cream, pressing down lightly so they adhere.

Put whipped topping in a bowl. Add pudding and mix thoroughly. Spread pudding/topping mixture into a smooth layer over the strawberries. Evenly place banana slices flat over this layer, and drizzle with chocolate syrup. Sprinkle with nuts and evenly place the cherries on top of the pie. Freeze for about 4 hours (or overnight), until completely firm.

Allow the pie to sit at room temperature for 5 minutes before slicing. Cut into 8 slices

Makes 8 Equal Servings

Nutritional Info Per Serving: Calories 172, Total Fat 3 g, Protein 3 g, Carbs 33 g, Sodium 74 mg,
Fiber 2 g
source:http://97recipes.com/pan-seared-tuna-patties-recipe/

Guilt-free Baked Mini Corn Dog Bites/2smart pointes




Ingredients
1⅛ cups buttermilk

2 eggs, I like using Egg-land Best eggs, see healthy benefit

2 tablespoons pickle relish

2 tablespoon prepared yellow mustard or spicy brown mustard

2 dashes Tabasco sauce

1¼ cups all-purpose flour

1 cup cornmeal

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon salt

½ teaspoon baking soda

1 (1 lb.) pkg. Hebrew National 97% fat-free all-beef hot dogs, see shopping tip

Cooking spray, I like using olive oil spray
Directions






















1. Preheat oven to 400 degrees. Coat a baking pan with cooking spray.




2. Combine buttermilk, eggs, relish, mustard and Tabasco in a bowl.

3. In a large bowl, using a whisk, mix together flour, cornmeal, sugar, baking powder, salt and baking soda. Stir buttermilk mixture into cornmeal mixture to combine; let stand about 5 minutes until mixture is thick. Using a whisk again, whisk mixture until smooth; transfer to a tall measuring cup.

4. Cut each hot dog into three pieces crosswise. Dip dogs into batter, coating entirely. It gets a little messy but just make sure they are all fully coated. You might need to use your finger to smear the batter around. It doesn’t matter if they don’t look perfectly shaped. Mine don’t but still taste great.

5. Place corn dogs on baking pan. Spray the corn dogs with cooking spray.

6. Bake for 15 minutes on 1 side, turn over, coat again with cooking spray and bake an additional 10-15 minutes.

7. Place a toothpick in each. Serve at once with ketchup and mustard on the side.

Makes 21 mini corn dog bites
Nutrition Facts
for 1 mini corn dog bite (not including ketchup and mustard for dipping)
79 calories
1g fat
4g protein
13g carbs
1g fiber
332mg sodium
1g sugar
SmartPoints value : 2
source:http://97recipes.com/pan-seared-tuna-patties-recipe


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