Monday, January 8, 2018

Shredded Salsa Chicken Burrito

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I made Shredded Chicken Burritos for lunch today, it was so easy and they were absolutely delicious.

Using an Instant Pot recipe from Skinnytaste I did the following:

4 boneless large chicken tenders, frozen, no need to thaw them
 1 cup chunky salsa
large pinch of oregano
3/4 tsp. of cumin

Sprinkle spices on chicken, put in Instant Pot, add salsa, and using the Manual Setting, set it for 20 minutes, then let steam release naturally.

I shred cooked chicken with an electric, mixer, it’s really fast, or two forks work equally well.

Now for the build:

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So simple, refried beans on the bottom, then add your Shredded Salsa Chicken and cheese on top.

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Fold over, I never seem to do envelope style, I just fold, add shredded cheese to the top (spray the cheese with Pam, it melts really fast that way and microwave it for 2-3 minutes.

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Top with light sour cream and additional salsa, it’s really delicious.

Calories per burrito - I used low carb tortillas, 120 calories, probably 100 calories in chicken, another 60-70 in the refried beans.  This picture is hubby’s plate, I didn’t add sour cream and left the cheese out of mine, so I’m guestimating 300 calories per burrito.

The additional cheese and sour cream would bump his up another 150 calories, because I was generous with the toppings.

Did I miss the cheese and the sour cream?  Nope I just added salsa to the top of mine instead and it was great!

 

Saturday, January 6, 2018

Low Calorie Buttermilk Dressing

 

 

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This is an easy ranch dressing, just takes a few minutes to whisk together and it’s so much better than bottled.

1 cup low-fat buttermilk

2/3 cup low-fat mayonnaise - Hellman’s Olive Oil Mayo

2/3 cup low-fat sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons chopped fresh chives - I substituted a chopped green onion

1 teaspoon dried dill

2 teaspoons chopped fresh parsley - I omitted this

1/2 teaspoon salt

1/4 teaspoon pepper

Whisk all ingredients, and store in pint Ball jar.

 

Notes:  The original recipe from AllRecipes called for 1-1/3 cup buttermilk, but I scaled it back so it’s thicker.  They also called for `1 tsp. of salt, but other reviewers said it was too salty, so I changed it to 1/2 tsp. and its just right.  Other suggestions were a pinch of sugar and a chopped garlic clove, but I made it just like the recipe above.  ~ jan

Wednesday, January 3, 2018

The Best, Healthiest Minestrone, EVER!

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I adapted this recipe from Giada Delaurentis at FoodTV.  It’s great soup, very satisfying, and I leave out the hamburger to lower the calories even further.  You can add Italian seasoning, but it doesn’t really need it.  A little ditalini pasta goes a long way if you want to add that, I just usually make it exactly like the recipe below, omitting the meat.

Monday, December 18, 2017

5 Calorie Russian Tea

 

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I’ve drunk Russian Tea since I was a little girl.  It was mother’s favorite and she made it every holiday season.  Warm, spicy, infused with spices and lots of powdered sugar, it was so good, but it also had a lot of calories.

I’ve recreated it using sugarless alternatives and the result is wonderful and very similar to hers.  She a always made hers with Tang, but it’s hard to find sugar-free Tang, so I substituted Crystal Light with great results.

 

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1.5 cups of Lipton Diet Iced Tea Mix

1 Packet of either Crystal Light Orange Sunrise or Crystal Light Lemonade, depending on whether you want an orange flavor or strictly a lemon taste

1 teaspoon ground cloves

1 teaspoon cinnamon

Stir together and store in glass jars.  Add a teaspoon or two to a mug of hot water and you have a to-die-for drink.  The best part is it’s guilt-free as there are practically no calories in this.

I don’t know which flavor I like most, I made both varieties, one with Crystal Light Lemonade and one with Orange Sunrise.  I drink the orange version and think I like it best, and then I drink the lemon version and think I like it best.  It’s a tough call, so just make both.  Worked for me! πŸ˜€

Happy Holidays, think of me when you drink this

πŸŽ„JanπŸŽ„

 

Sunday, December 10, 2017

Maple Baked Custard

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This simple custard is "baked" on top of the stove. It is equally good for breakfast as it is for a snack or dessert. Serve it with seasonal fruit.

This was surprisingly good.  It’s velvety smooth, and by putting the paper towels on the bottom of the pan, it keeps the bottom of the custard from starting to cook while you boil the water.  I’ll make this again, substituting Splenda for the maple syrup.  Great recipe, this one is a keeper...

Ingredients:
2 eggs
1 cup skim milk
2 tbsp maple syrup
1/2 tsp vanilla
Ground nutmeg
Tiny pinch of salt 


Instructions:
1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.

2. Pour into 3 glass custard cups. Sprinkle with nutmeg.

3. Place the custard cups on several layers of folded paper towel in a large pan (I used a stainless steel dutch oven) with a tight fitting lid. Pour water into the pan, about 1 inch deep, and cover.  I bought water level to about half way up the ramekins.

4. Bring the water to a rolling boil.


Remove pan from heat and let sit for 15 minutes without lifting the lid.

I let it sit a bit longer, probably 20-25 minutes.

5. Serve warm or cold.

Nutritional Information:

Per serving:
115 calories
4 g total fat (1 g sat)
143 mg cholesterol
13 g carbohydrate
7 g protein
0 g fiber
86 mg sodium

Thursday, November 9, 2017

Olive Garden Light Salad Dressing, it's a WINNER!


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Let’s face it, light salad dressings leave a lot to be desired, and since I’m a huge fan of Olive Garden salad, and when I found this 30 calorie (two tablespoon) dressing at Kroger I was beyond skeptical, but when I tasted it I was pleasantly surprised.

Of course it doesn’t have the depth of flavor that the fully leaded does, but when I duplicated Olive Garden’s salad with the pepperoncini, black olives and iceberg lettuce it was an excellent dupe for not many calories.

Oh, the croutons, they take it over the top.  If you’re a fan as well, and c’mon who isn’t a fan of their salad, then head to your local grocery store, grab some olives, some pepperoncini (I prefer the sliced, it doesn’t squirt you in the eye when you bite into them like the whole ones do) and these two products and enjoy...

 

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Sunday, November 5, 2017

The BEST Low Calorie Pumpkin Muffins

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This old Weight Watcher recipe is so good and it couldn’t be easier, just two ingredients:

 

Spice Cake Mix

15 oz. can of Pumpkin, not pie filling just plain pumpkin

 

Mix cake mix and pumpkin in large bowl, batter will be stiff.

 

Spray 12 muffin tins with cooking spray, put equal amounts of batter in each well and bake at 350 degrees for about 22 minutes.

 

Calories are great, approximately 110 calories per muffin

 

You can add raisins and nuts to the batter, sprinkle the tops with oatmeal, add whipped cream to the top, but of course that bumps up the calories.

I store these in the fridge, they also freeze well. I’ve made these for years and they’re excellent, you would never guess the ingredients.

 

Enjoy ~ Jan

Thursday, November 2, 2017

White Chicken Chili

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If you’re a fan of white chicken chili, this recipe is all you need.  It’s spicy and flavorful with just the right amount of heat.  It comes together quickly and can either simmer on top of the stove or in a slow cooker.  Leftover chicken breast, a rotisserie chicken or leftover turkey all work well for this recipe.

2 cooked chicken or turkey breasts, chopped or shredded
1 15 oz. can of chicken broth, or stock is even better
1 onion, chopped
2 cloves of garlic, minced
1 fresh jalapeno with seeds removed, I substitute a couple of tablespoons of chopped pickled jalapenos, as I never have fresh.  The pickled ones work fine for this
1-2 teaspoons of cumin to taste
2 teaspoons paprika
1/8 teaspoon cayenne pepper, or more if you really like it hot
1/2 teaspoon pepper
1/2 teaspoon salt
1 can of great northern beans, drained and rinsed
4 oz. can of diced green chiles

Saute onion in 1 tablespoon of olive oil until translucent, adding minced garlic at the end so it doesn’t burn

Stir this mixture into the rest of the ingredients in a dutch oven or slow cooker.  Simmer on top of stove for 30 minutes, or 2 hours on low in the slow cooker.

I guestimate calories to be 125 per 1 cup serving 

Tuesday, October 31, 2017

Sloppy Joes

 

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Our family loves Sloppy Joes.  It’s a Halloween tradition and we’ve made them every single year since the boys were little. Halloween was always such a busy time when the kids were growing up, I would put these in the slow cooker mid-day and they would be ready in the evening.  We always served them with chips, it was just so good and I have wonderful memories of those years.  I’ve been a fan of the Joe since I was a child.  It was my favorite grade school cafeteria lunch and I passed the love on to my family.  

So this year, I revamped the Sloppy Joe, this is a single serving, and it’s seriously delicious.  I have recently rediscovered Morningstar Farm Crumbles.  They have definitely improved them, the taste is excellent, I actually prefer it over ground beef.

So, if you’re in the mood for a great sandwich and you love Joes as much as me, this is a winner!  And if you want to make more than one serving, just use the original recipe, substituting the Crumbles for the ground beef and swap out the brown sugar using Splenda instead.

Here’s my swap out..

1 cup Morningstar Farm Grillers Crumbles
Chopped onions and pepper, I use quite a bit to bulk it up, probably a small onion and at least half a pepper
1 tsp. Worcestershire Sauce
2 tsp. white vinegar
1 packet of Splenda
1/4 cup Heinz ketchup
dash of cayenne or red pepper flakes 

I serve this on two slices of 35 calorie Fit ’n Active Wheat Bread from Aldi’s, love this bread!  Or you can serve it on an 80 calorie Healthy Life Bun, or you can throw caution to the wind and serve it on a regular bun.

These amounts are just as Mother used to say “by gosh and by golly” I just dump it all together.

I nuke the peppers and onions in the wave covered for 3 minutes, then stir the rest of the ingredients together, simmer and serve

Calories?  Not bad, I don’t count the onions and peppers,  as a former Weight Watcher, told you I’ve done every diet there is, we never counted these veggies, so I still don’t.  It’s my little cheat πŸ˜€

The filling is well under 200 calories, 70 calories for the bun, so figure 250 calories even adding a few baked chips and it’s a great sandwich.

And if you want it fully leaded, here’s the original recipe.

1 lb. ground beef
1 onion, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 Tablespoon white vinegar
2 heaping Tablespoons brown sugar
1 Cup Heinz Ketchup
1/4 cup water
Cayenne Pepper to taste

Simmer 10 minutes

Monday, October 30, 2017

Southwest Sweet Potato Salad

Sweet Potato Black Bean and Corn Salad

This recipe is wonderful. It’s so good for you and it’s simple to make and even better the next day. It’s a new staple in my kitchen. It’s that good!

Makes 12 (1/2-cup) servings


4-6 cups peeled sweet potatoes, cut into small dice

Salt and pepper to taste

1.5 tablespoons olive oil

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

2/3 cup frozen corn, thawed

1 15 oz. can black beans, drained well and rinsed

3 tablespoons lime juice

2 teaspoons minced garlic

2 tablespoon jarred jalapeno slices


1. Preheat oven 425°F. Coat foil lined baking sheet with nonstick cooking spray.

2. On prepared pan, toss together sweet potatoes, salt and pepper and spray with cooking spray. Roast about 20-25 minutes or until potatoes are crisp and cool.

3.In a large bowl, combine sweet potatoes, red bell pepper, red onion, corn, and black beans

4. In blender, puree lime juice, garlic, jalapeno and remaining 2 tablespoons olive oil. I used an immersion blender for this step, so much easier

Toss all together, let marinate a few hours and serve


*Nutritional information per serving: Calories 113 Calories from fat 28% Fat 4g Saturated Fat 0g Cholesterol 0mg Sodium 99mg Carbohydrate 19g Dietary Fiber 3g Sugars 4g Protein 2g Dietary Exchanges: 1 1/2 starch, 1/2 fat

*Nutritional Information is approximate, always double check to be certain of calorie count