This are easy to make and taste so good!
Cooking spray
10 reduced-fat vanilla wafers
12 ounces fat-free cream cheese, room temperature
1/3 cup sugar
2 Tablespoons fat-free, artificially sweetened vanilla yogurt
1 1/2 teaspoons vanilla extract
1 teaspoon unbleached all-purpose flour
2 large egg whites
10 Tablespoons cherry pie filling
Preheat oven to 300 degrees. Line 10 cups of a standard muffin tin with cupcake liners. Lightly mist them with spray. Place one vanilla wafer, flat side down, in the center of each cup (they will be slightly smaller than the diameter of the cup). Use an electric mixer fitted with beaters to beat the cream cheese and sugar in a medium bowl until well combined. Add the yogurt, vanilla, and flour and mix on low until just combined (do not over-mix). Use an electric mixer fitted with a whisk to beat the egg whites in a small mixing bowl, on high speed until soft peaks form. Use a spatula to gently fold the egg mixture in tow additions into the cream cheese mixture until just combined. Divide the mixture among the muffin cups. Bake for 18 to 20 minutes, or until set (they will puff up and the tops will crack, but this is okay). Transfer the pan to a cooling rack and cool to room temperature, and then refrigerate for at least 5 hours or overnight. Top each cake with 1 Tablespoon of cherry pie filling. Serve immediately or refrigerate.
Makes 10 cheesecakes 99 calories per cake, 6g protein, 17g carbs, 1g fat, trace saturated, 3mg cholesterol, trace fiber, 215mg sodium. From The Most Decadent Diet Ever by Devin Alexander
Monday, February 21, 2011
February Luncheon
Thank you Camille for hosting our February Luncheon. We had good food and good conversation. So for March there was discussion of going out to eat if you could meet a goal you set for yourself. How does everyone feel about this? I think these luncheons are a great idea, it is nice to check in with all of you and see how you're doing. I like answering your questions and hope it is helping. Also some other ideas to throw around would be to do a workout together and/or to pass around videos. People are always asking me what I do during my workouts, so if you really want to see for yourself I am willing to do it with other people. Does anyone have any other ideas or needs? I really do want to help all of you reach the goals you want for yourself. I know consistency is key. My days of eating are not perfect but I know that the consistency of sticking to my workouts and having more good days than bad is paying off even now. I am so close to my final goal and I have been at this for over 13 months now. So if you need anything, anything at all let me know.
Gina
Gina
Tuesday, February 15, 2011
Chocolate For Breakfast!!!
My kids love this and I don't mind because I want it too. It is easier for me to make this the night before because it has to sit for 10 minutes and I don't have time for that in the morning. You can eliminate the syrup and take off 17 calories or you can add an additional teaspoon for 17 calories. I times this by 5 because they love it so much. The batter keeps well in the fridge for up to 3 days. And I don't preheat my oven because I make it on a large griddle and they get eaten so fast I don't have to worry about keeping them warm. Also I don't have buttermilk and oat flour on hand so I make my own. You can grind your oatmeal in your blender. So if you need 1/2 cup flour, grind 1/2 cup oats. The butter milk is 1/2 Tablespoon of lemon juice per 1/2 cup of milk, stir and let sit for 5 minutes. These really do taste like a chocolate chip cookie. YUM!
Chocolate Chip Pancakes
1 large egg white beaten
1/2 cup low-fat buttermilk
1/2 cup whole-grain oat flour
1/2 teaspoon baking soda
1/4 teaspoon vanilla
1/8 teaspoon salt
2 Tablespoons mini chocolate chips
cooking spray
4 teaspoon pure maple syrup, divided
Preheat the oven to 200 degrees. Whisk the egg white, buttermilk, flour, baking soda, vanilla and salt in a small mixing bowl. Stir in 1 1/2 tablespoons water until well incorporated. Then stir in the chocolate ships and let stand for 10 minutes. Preheat a large nonstick skillet over medium-high heat. When a spritz of water causes the skillet to sizzle, working in batches and respraying between each batch, mist the skillet with spray and pour 1/4 cup of batter per pancake onto the skillet. Cook until there are bubbles on the top and the bottom is golden brown, about 2 minutes. Flip each pancake and cook until lightly golden brown on the bottom, about another 2 minutes. Transfer the finished pancakes to an ovenproof plate, cover with foil and keep warm in the oven until they are all cooked. Serve immediately with 1 teaspoon maple syrup per pancake. Makes 4 pancakes with 105 calories, 4g protein, 16g carbs, 3g fat, 1 g saturated, 2 mg cholesterol, 1g fiber, 272mg sodium. From The Most Decadent Diet Ever by Devin Alexander.
Chocolate Chip Pancakes
1 large egg white beaten
1/2 cup low-fat buttermilk
1/2 cup whole-grain oat flour
1/2 teaspoon baking soda
1/4 teaspoon vanilla
1/8 teaspoon salt
2 Tablespoons mini chocolate chips
cooking spray
4 teaspoon pure maple syrup, divided
Preheat the oven to 200 degrees. Whisk the egg white, buttermilk, flour, baking soda, vanilla and salt in a small mixing bowl. Stir in 1 1/2 tablespoons water until well incorporated. Then stir in the chocolate ships and let stand for 10 minutes. Preheat a large nonstick skillet over medium-high heat. When a spritz of water causes the skillet to sizzle, working in batches and respraying between each batch, mist the skillet with spray and pour 1/4 cup of batter per pancake onto the skillet. Cook until there are bubbles on the top and the bottom is golden brown, about 2 minutes. Flip each pancake and cook until lightly golden brown on the bottom, about another 2 minutes. Transfer the finished pancakes to an ovenproof plate, cover with foil and keep warm in the oven until they are all cooked. Serve immediately with 1 teaspoon maple syrup per pancake. Makes 4 pancakes with 105 calories, 4g protein, 16g carbs, 3g fat, 1 g saturated, 2 mg cholesterol, 1g fiber, 272mg sodium. From The Most Decadent Diet Ever by Devin Alexander.
Tuesday, February 1, 2011
Easy-as-can-be pot roast supper
So I made this for dinner last night and my kids kept saying how yummy it was, which is a huge compliment considering the ingredients. I was a little leery at first because it had tomato juice on it, but it gave it such a wonderful flavor. I was impressed and the calorie count is fabulous. I served it with sugar free jello which only added 10 calories. (I was so full I had to save mine for later)
1 1/2 pounds baby carrots
2 pounds red or white potatoes, cut into 1-inch cubes
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
sea salt and pepper
one 1 3/4 pound trimmed top round roast
5 1/2 ounce can tomato juice
2 teaspoons dried thyme
2 medium onions, trimmed, peeled, and cut into quarters
Preheat the oven to 450 degrees. Line a large roasting pan with nonstick foil (I used a cookie sheet). Add the carrots and potatoes. Drizzle 1 tablespoon plus 1 teaspoon of the olive oil over the vegetables and season them with salt and pepper. Toss just to combine, then distribute them in an even layer in the bottom of the pan, leaving room for the roast in the center. Rub the roast all over with the remaining 1 teaspoon olive oil, then season it with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set it in the center of the veggies and pour the juice evenly over all of it. Sprinkle the thyme over the top. Roast the meat, carrots, and potatoes for 18 minutes. Then, stir the potatoes and carrots. Separate the onion quarters into pieces. Scatter them over the potatoes and carrots. Continue roasting until a meat thermometer inserted in the center of the roast reads 125 degrees for medium rare (I cook mine to 160-165 degrees), About 15 to 20 minutes more.
Carefully transfer the roast to a platter. Loosely tent the roast with foil for 10 minutes while the juices redistribute internally. If the veggies are not tender, rotate them one more time and continue roasting, up to 10 minutes more. Slice the meat into thin slices against the grain and serve immediately with the veggies.
Makes 6 servings Each (about 4 ounces of beef plus 2 cups of vegetables) 345 Calories, 33g protein, 42g carbs, 8g fat, 2g saturated fat, 58mg cholesterol, 7g fiber, 310mg sodium
From I Can't Believe It's Not Fattening by Devin Alexander
1 1/2 pounds baby carrots
2 pounds red or white potatoes, cut into 1-inch cubes
1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
sea salt and pepper
one 1 3/4 pound trimmed top round roast
5 1/2 ounce can tomato juice
2 teaspoons dried thyme
2 medium onions, trimmed, peeled, and cut into quarters
Preheat the oven to 450 degrees. Line a large roasting pan with nonstick foil (I used a cookie sheet). Add the carrots and potatoes. Drizzle 1 tablespoon plus 1 teaspoon of the olive oil over the vegetables and season them with salt and pepper. Toss just to combine, then distribute them in an even layer in the bottom of the pan, leaving room for the roast in the center. Rub the roast all over with the remaining 1 teaspoon olive oil, then season it with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set it in the center of the veggies and pour the juice evenly over all of it. Sprinkle the thyme over the top. Roast the meat, carrots, and potatoes for 18 minutes. Then, stir the potatoes and carrots. Separate the onion quarters into pieces. Scatter them over the potatoes and carrots. Continue roasting until a meat thermometer inserted in the center of the roast reads 125 degrees for medium rare (I cook mine to 160-165 degrees), About 15 to 20 minutes more.
Carefully transfer the roast to a platter. Loosely tent the roast with foil for 10 minutes while the juices redistribute internally. If the veggies are not tender, rotate them one more time and continue roasting, up to 10 minutes more. Slice the meat into thin slices against the grain and serve immediately with the veggies.
Makes 6 servings Each (about 4 ounces of beef plus 2 cups of vegetables) 345 Calories, 33g protein, 42g carbs, 8g fat, 2g saturated fat, 58mg cholesterol, 7g fiber, 310mg sodium
From I Can't Believe It's Not Fattening by Devin Alexander
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