Low Calorie Mac and Cheese

Low Calorie Mac and Cheese

Ingredients
3 slices turkey bacon or center-cut bacon
4 1/2 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber penne pasta
2 large yellow summer squash
3 cups chopped fresh spinach
1 large tomato, chopped and seeded
4 wedges The Laughing Cow Light Creamy Swiss cheese
2 tbsp. fat-free sour cream
2 slices fat-free cheddar cheese
Optional: salt and black pepper

Directions
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, crumble or chop and set aside.

In a large pot, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm.

While water comes to a boil and while pasta cooks, cut squash into pieces similar to the size of penne, about 2 inches long and 1/2 inch thick.

Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.

Add spinach and tomato to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomato is soft, and most of the excess liquid has cooked off, about 3 minutes. Drain any remaining excess liquid. Set aside.

Place cheese wedges in a microwave-safe bowl and stir to break them up. Add sour cream and cheese slices, breaking cheese slices into pieces as you add them. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.

Add cheese mixture and cooked veggies to the pasta. Toss to coat. Top with bacon. If needed, bring to desired temperature on the stove. If you like, season with salt and pepper, to taste.

PER SERVING (1/4th of recipe, about 1 cup): 227 calories, 5g fat, 491mg sodium, 33g carbs, 6g fiber, 4g sugars, 13g protein

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Baked Shrimp with Garlic Lemon Butter

This was a fantastic meal and a hit with the entire family. Even the picky 3 year old!!!

Photo from Pinterest

I found this recipe on Pinterest, of course. My new obsession. I have been struggling with losing my weight for a while. I did good for a long time and lost 35 pounds, then I just lost all of the motivation and completely went off of my diet. I started eating really unhealthy and gained some of the weight back. Then I decided I wanted to lose it again and have been exercising but am not losing the weight as quickly as I did the first time. I am averaging about a pound a week where as before was about 4-5 pounds a week. What is the difference? Well, my eating habits are still not great. I have been sneaking in junk food and soda’s. So even though I have been working out it is still difficult to lose weight when you stuff yourself with nastiness.

Which brings me to the recipe. It is about 120 calories per serving! Yes you read that right, 120 calories. WOW! And the shrimp is really great. I made it a couple of nights ago for my family and to be honest it wasn’t even enough. My daughter came back for thirds. Everyone wanted more because they thought it was so good. I served it with some bread for the rest of my family ( I opted not to eat the bread, unwanted calories) and a salad with a healthy dressing. Great tasting and healthy for the whole family.

CLICK HERE FOR THE RECIPE

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Low Calorie Mac and Cheese

I have been testing new recipes to make sure that I stay on track with my diet. I feel like I am getting my momentum back and don’t want to loose it. Today for lunch  I made a low calorie mac and cheese. The one thing that I have found so hard to give up during this diet. Again this is another recipe from Hungry Girl show. This episode aired yesterday on Food Network.

Ingredients
3 slices turkey bacon or center-cut bacon
4 1/2 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber penne pasta
2 large yellow summer squash
3 cups chopped fresh spinach
1 large tomato, chopped and seeded
4 wedges The Laughing Cow Light Creamy Swiss cheese
2 tbsp. fat-free sour cream
2 slices fat-free cheddar cheese
Optional: salt and black pepper

Directions
Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, crumble or chop and set aside.

In a large pot, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm.

While water comes to a boil and while pasta cooks, cut squash into pieces similar to the size of penne, about 2 inches long and 1/2 inch thick.

Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.

Add spinach and tomato to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomato is soft, and most of the excess liquid has cooked off, about 3 minutes. Drain any remaining excess liquid. Set aside.

Place cheese wedges in a microwave-safe bowl and stir to break them up. Add sour cream and cheese slices, breaking cheese slices into pieces as you add them. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.

Add cheese mixture and cooked veggies to the pasta. Toss to coat. Top with bacon. If needed, bring to desired temperature on the stove. If you like, season with salt and pepper, to taste.

PER SERVING (1/4th of recipe, about 1 cup): 227 calories, 5g fat, 491mg sodium, 33g carbs, 6g fiber, 4g sugars, 13g protein

I did not have the spinach today to mix in but it still turned out okay. Now I am not going to lie and tell you that this is the best mac and cheese that you will ever have because it isn’t. There is nothing like some crock-pot or baked mac and cheese, but to curb my craving for this cheesy goodness it did the trick. It is a decent dish to help get through this diet without feeling deprived.

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Crab Rangoonies

I have been scouring the internet and Food Network for great recipes to help me slim down. My downfall is when I get so sick of diet food and just give up. This is what was beginning to happen last month. I was so tired of whole wheat toast and tuna that when the holiday food came around I just couldn’t stop myself.
There is a fantastic show on Food Network called Hungry Girl and she takes yummy recipes of all varieties and finds ways to cut out all of the fat and calories. Here is the most recent recipe I tried. You should make them because they are delicious. Even my husband ate them.

Ingredients:1/4 cup fat-free cream cheese, room
temperature
2 wedges of The Laughing Cow Light Original Swiss Cheese
4 oz.
imitation crabmeat, flaked
1 tsp. low-sodium/lite soy sauce
1/2 tsp.
chopped garlic
2 scallions, finely chopped
16 small square wonton
wrappers (often stocked near the tofu in the fridge section of the store)
Optional: sweet & sour sauce or Chinese-style hot mustard, for
dipping

Directions:Preheat oven to 375 degrees.

To
make your filling, combine all ingredients except wonton wrappers in a bowl,
breaking up the cheese wedges as you add them. Mix until uniform. Set aside.
Spray a baking sheet with nonstick spray and set that aside as well.

Lay
two wrappers flat on a clean, dry surface. Spoon a heaping 1/2 tbsp. of filling
into the center of each wrapper. Moisten all four edges of each wrapper by
dabbing your fingers in water and going over the edges smoothly. Fold the bottom
left corner of each wrapper to meet the top right corner, forming a triangle and
enclosing the filling. Press firmly on the edges to seal. Repeat with all
remaining wrappers and filling, gently placing each rangoon flat on the baking
sheet.

Spray the tops of the wontons with nonstick spray. Bake in the
oven for about 12 minutes, carefully flipping halfway through, until golden
brown. Allow to cool slightly.

If you like, dip your rangoonies in some
sweet & sour sauce or hot mustard!

MAKES 4 SERVINGS
Here is the nutritional value
PER SERVING (4 “crab rangoonies”): 140 calories, 1.5g fat, 618mg sodium, 20g
carbs, 1g fiber, 2g sugars, 9g protein — PointsPlus® value
3*

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