Low Cal Wednesday

Ever since I was a teenager I have had a craving for chocolate for breakfast. I can remember in high school my Dad would wake me up and he would say your breakfast is ready. What that meant was he had poured a glass of milk and mixed in the Carnation Chocolate Instant Breakfast. I still love the chocolate in the morning about three times a week I have it. Last week as I was opening the package I found a smoothie recipe. I added a few extra ingredients. Perfect just the way I like it, low in calories and tons of chocolate flavor.

Milk Chocolate- Banana Strawberry Smoothie

1 packet Rich Milk Chocolate Carnation Instant Breakfast
3/4 cup fat free milk
1/4 cup non fat plain yogurt
1 small frozen banana, sliced
2 large strawberries
1/2 cup ice cubes

Place milk, banana, strawberries, yogurt and Carnation Instant Breakfast powder and ice in blender; cover. Blend until smooth.

Low Cal Wednesday

These meatballs are baked, not fried. Savory and fragrant with herbs and garlic. Quick and easy to make and low in calories. I debated over using a bottled sauce and just decided on a few tomatoes and an red onion with a little more garlic. The more I try ground turkey the more I like it. I guess something is working in this way of living. Since going to the Doctor a few weeks ago I found out that my cholesterol has gone down 25 points and my weight has gone down 25 also since the first of the year. Lets just hope I can keep it up while we go to Germany. This recipe serves 6 at 148 calories for the meatballs. Quick and easy you can have dinner on the table in minutes. I found this recipe in the American Medical Association Healthy Heart Cookbook.
Garlic Meatballs

1 pound 99-percent fat-free ground turkey breast or chicken breast
1/2 cup fresh whole-grain bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup plain soy milk
1 egg white
3 cloves garlic, chopped
1 tablespoon olive oil
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat the oven to 400F

In a bowl, combine the turkey, bread crumbs, Parmesan, soy milk, egg white, garlic, olive oil, thyme, oregano, salt and pepper. Shape the turkey mixture into 24 meatballs about 1 inch in diameter, using about 2 tablespoons per meatball.

Arrange the meatballs on a nonstick baking sheet so they are not touching and bake, turning once halfway through for even browning, until cooked through, 10-12 minutes.

Low Cal Wednesday

I have not been a fan of ginger snaps or gingerbread at all but I saw this low cal recipe and I happen to have all the ingredients on hand. Maybe my mind has changed or I liked it because it was not served with all the holiday fuss. This cake was so tender and moist I am a little skeptical when I use whole wheat flour as to dry it out, but it was perfect. This morning I noticed that some else must of liked it two pieces were already gone. The blueberries take this over the top fresh and full of flavor. Our little neighbors will like this one. It is not nice to refer to the neighbors as little the average age is 81. We love them all and it is so much fun too take them treats they become so excited. If you don't need to worry about your calories a big scoop of vanilla ice cream would be perfect on top. The recipe serves 12 at 163 calories a slice.


Blueberry Gingerbread

1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2/3 cup low-fat plain soy milk
1/2 cup dark honey
1/3 cup molasses
1/4 cup olive oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup dried or fresh blueberries

Preheat the oven to 350 F. Lightly coat an 8-inch square baking pan with cooking spray.
In a bowl, stir together the flours, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.
In another bowl, whisk together the soy milk, honey molasses, and oil. Beat in the egg and vanilla. Make a well in the dry ingredients and pour in the liquid mixture. Add the blueberries to the well and stir just to combine.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Transfer to wire rack to cool. Cut into 12 pieces and serve warm.

Low Cal Wednesday

Oh what a beautiful Morning I just looked outside and it rained last night everything is starting to look green. Last week I made this great black bean and pork stew. It was so quick and easy. Usually making stew takes at least an hour .Start to finish 30 minutes.The added spices brought out the entire flavor in the beans. I have never been a black bean fan but my mind has been changed. In this tangy stew, black beans and lean pork tenderloin are simmered with tomatoes, garlic and you can’t forget the molasses. You can not beat this one for flavor. The calories are 245 for one cup serving. This recipe serves six. This is another great recipe from that Healthy Heart Cookbook.

Hearty Pork Stew

1 tablespoon olive oil

1 yellow onion chopped

3 cloves garlic, minced

2 teaspoons finely chopped fresh oregano or 1 teaspoon dried oreganp

1 teaspoon ground cumin

1/4 teaspoon ground allspice

1 large tomato, chopped

1 tablespoon dark molasses

1 cup fat-free, no salt-added chicken broth

1 lb pork tenderloin, trimmed of visible fat and cut into 1-inch cubes

3 cup canned black beans (about 2 can, each 15 oz), rinsed and drained

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 tablespoon chopped fresh cilantro or parsley

In a large saucepan, heat the olive oil over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add the garlic, oregano, cumin, and allspice and cook for 1 minute. Add the tomato and molasses and simmer until the flavors are blended, about 3 minutes. Carefully add the broth and bring to a boil.

Add the pork and black beans and simmer until the pork is just cooked through, about 5 minutes. Season with the salt and pepper, garnish with cilantro, and serve immediately.

Low Cal Wednesday

Every time I make something thinking it is summer it get cold again. I will admit I have not made ice cream or the likeness since I was a child. Since we had all of the indigents we gave this one a try. The man did not seem to be very impressed he would probably would of liked, a LIKE IT from Cold Stone Creamery with nothing on it plain 1200 cal. I on the other hand, would rather spend my calories on two desserts or another entree. Here is a fun and easy low cal dessert and pretty also. I found this recipe in an old Light & Tasty Magazine. One 1/2 cup serving equals 95 calories and a trace of fat you cant beat that. The color was just beautiful. I did make one little change that would lower the calories even more to the original recipe. I halved the sugar and put half honey.Don't you just want to pick up the spoon and take a bite. The mint freshens your breath with each bite.
Watermelon Berry Sorbet

1 cup water
1/4 sugar
1/4 honey
2 cups cubed seedless watermelon
2 cups fresh strawberries, hulled
1 tablespoon minced fresh mint

In a small heavy saucepan, bring the water and sugar and honey to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly.
Place the watermelon and strawberries in a blender or food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13 in.x9-in. x 2-in. dish. Freeze for 1 hour or until edges begin to firm.
Stir in mint. Freeze 2 hours longer or until firm. Just before serving, transfer to a blender or food processor; cover and process for 2-3 minutes or until smooth.

Low Cal Wednesday

Several years ago I wrote this recipe down from a talk show thinking I was going to make it. Just like everything else I had never attempted to make. I try not to be a big fan of anything deep fried. This chicken is fried in the oven and it was so juicy and tender and tons of flavor it felt like it was deep fried. From the first bite you can taste the cheese and the paprika, crunchy on the outside and juicy on the inside . Looking forward to make this chicken when the hubby and I go fishing and pack it cold, it will be perfect to serve cold. The recipe calls for buttermilk, I used my little can of powdered buttermilk it worked just perfect. On the can they tell how to mix to make buttermilk. I am not sure but I bet the calories may even be lower by using the powder buttermilk. One serving equals 244 calories.
Buttermilk Basted Oven Fried Cornmeal Chicken

1/2 cup buttermilk
1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced parsley flakes
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion pepper
1/2 teaspoon dried thyme
1 broiler/fryer chicken cut up and skin removed
1 tablespoon butter melted

In a large plastic bag combine all of the dry ingredients. Pour buttermilk in a shallow bowl. Dip chicken in buttermilk then add to the bag of dry ingredients and shake to coat.
Place in 13-in x 9- in baking pan coated with cooking spray. Bake ate 375 for ten minutes; drizzle with butter. Bake additional 30 to 40 minutes or until juices run clear.

Low Cal Wednesday

Bacon Bacon please bring home the Bacon. If you live in Salt Lake where I live you have most likely smelled the bacon as you dive on the freeway. Early in the morning at 3300 South they process and make bacon. Seaboard Foods in a wholesaler here in Utah they supply most of the Mc Donald's and other chain restaurants with bacon. Wow driving along on the freeway and smell that smoky flavor, the salty richness, the crispy crunch who can resist? The funny thing about this is 100 yards later you smell the Sara Lee factory making bread. A BLT would be perfect about now. Let me know what kind of smells you smell as you dive on the highway?
I made this fun little salad with Bacon from Seaboard foods I have a friend who works for the company and often times she will give us bacon. I changed one item in the salad hubby is not fond of blue cheese and it is my favorite. So we made a swap and used feta it was perfect. If you are ever in Salt Lake don't forget to smell the bacon or bring home the bacon.
Iceberg Wedge with Warm Bacon and Blue Cheese Dressing
11/2 cups mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon hot pepper sauce
1 cup coarsely crumbled blue cheese
Buttermilk (optional)
1/2 pound thick-cut bacon, cut crosswise into 1- inch pieces
1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
1/2 red onion, very thinly sliced

Mix first 4 ingredients in medium bowl. Add blue cheese and stir until well blended. If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
Cook bacon in large skillet over medium heat until golden brown and beginning to crisp. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.

Low Cal Wednesday

Grab the check book. Oh sorry I don't mean to depress any Americans but today is the dreaded Tax day. I am sure we will be making a run to the post office today. Maybe next year we will get a break, I doubt it. Taxes are like tithing at the church show me where the money goes and I will be ok.
Here is a relief dinner for a stressful day. The salmon is so tender and juicy with a lot of flavor added by the rosemary and the lemon. This was quick and easy to make about 10 minutes. 362 calories.
Rosemary Roasted Salmon with Zucchini

4 salmon steaks
1 lb. thinly sliced zucchini
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 lemons, thinly sliced
1/4 cup chopped fresh rosemary leaves
Rosemary sprigs

Preheat oven to 400F. Place salmon and zucchini on a large baking pan coated with nonstick cooking spray. Drizzle with olive oil and season with salt and pepper. Top with lemon slices and chopped rosemary.
Roast salmon and zucchini 10 to 12 minutes or until fish flakes with a fork and zucchini is tender. Garnish with fresh rosemary sprigs.

Low Cal Wednesday

One down and one to go. Our son in-law made it home from Afghanistan. Now in just a few months our son will make it back from Iraq. Yeehaw. Thank you for all of the prayers for the soldiers and families. A few weeks ago my Dad asked us to pray for President Obama I thought that is a weird request. Now that I think about it he needs all the prayers he can get his hands on. So far I have been pretty impressed with the performance remember this is my opinion.

Back to food. I made this tasty dish it was so easy and low in calories also. It would be lovely to serve at Easter Brunch or a Shower. I would love to give credit to who wrote the recipe. But I picked it up at the grocery store one of those little cards. I can't even remember which store it came from. One serving is 215 calories. The little children would love this, the grapes have so much flavor. Adding that little bit of almond to the cream just takes it over the top almost to a dessert level. I am sure if you wanted you could easily leave out the sugar and lower the calories more. I did not toast the almonds on mine.
Citrus- Almond Grapes

2 cups red seedless grapes
2 cups green seedless grapes
1/4 cup orange juice
2 tablespoons raw sugar
1 teaspoon finely grated orange peel
1 cup nonfat whipped topping
1/2 teaspoon almond extract
1/3 cup toasted almonds

In medium bowl stir together grapes, orange juice, sugar and orange peel. Refrigerate grapes at least 3 hours. Meanwhile, in small bowl stir together whipped topping and almond extract. Serve marinated grapes in small glasses. Top with almond-flavored whipped topping and toasted almonds.

Low Cal Wednesday

Any of my friends and family who know me well would say I am not a very organized person. I think I am starting to prove them wrong. I try and plan my menus around what is going on in our lives and what is on sale, and what we already have in the fridge or freezer. Yesterday I found some hamburger in the freezer that needed to be used. I always buy the leanest ground beef I can find. I know what you are saying how can hamburger be low cal. That is what I thought also until I found this great recipe for Chevre Burgers in an old Betty Crocker Cookbook from 1969. Each bite is full of flavor from the cheese and the onion. Because we try not frying anything I also like the fact that these burgers were broiled in the oven. They would be great on the BBQ. Sure helped to warm the house up. This recipe made four burgers at 435 calories per serving.
Chevre Burgers

1/2 cup crumbled chevre such as feta chabis, pyramide or log 4 ounces
1/4 cup sliced green onion
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 1/2 pounds ground beef

Mix cheese, onions, tarragon, salt and pepper. Shape ground beef into 8 patties, each about 3 inches in diameter. Top 4 of the patties with cheese mixture; top with remaining patties. Pinch edges together to seal securely.

Set oven control to broil and or 550. Broil with tops about 3 inches from heat until medium doneness. 5 to 7 minutes on each side. Served with Bearnaise Sauce.

Low Cal Wednesday

I am sure glad I am not the weather man or woman. People would always be upset with you because you can not predict the weather. Take for instance on Sunday it was so beautiful I even put on my shorts. I have this thing I either like wearing turtlenecks and big sweaters or shorts and sandals I hate the in between. So as I was planing for the week I planed to make some different items like this fun fresh bow tie pasta. Who would know that we would have four of five inches of fresh white stuff falling. I still so badly wanted to be outside. You can see I took the picture from my table on the patio covered with melting snow. This salad was great I loved all of the flavors in the recipe. But after I made it not much flavor, so I tweaked it up a little. I added a chicken breast to ours cooked with a little more curry and lemon pepper.
Avocado and Apple Pasta Salad

8 ounces of bow tie pasta
1 green apple sliced and cored
1 ripe medium peeled and pitted sliced avocado
2 cans of pineapple chunks, drained
3/4 cup reduced fat sour cream
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon lemon pepper

Cook pasta in boiling salt water until tender about eight minutes. Drain. Rinse pasta under cold water cool. While the pasta is cooking in large bowl mix reduced non fat sour cream and curry powder, paprika and lemon pepper to blend. Fold in pineapple and apple. Mix pasta with sour cream and blend. Chill for about 30 minutes. Cut up avocado just as you are ready to serve, this is very important you do not want the avocado to turn dark.

Low Cal Wednesday

I am seeing green. (Money) Oh that was yesterday sorry. We often cook with red and yellow peppers but very rarely do we use a green pepper. I liked this recipe because it spices it up a little and the hubby always likes spicy. It just happened to be low cal also. I found this recipe in a Light&Tasty Magazine. Two stuffed pepper halves equals 268 calories. If you are watching your salt you will notice this recipe has no salt.

South-of-the-Border Stuffed Peppers

1 pound lean ground beef
2/3 cup chopped sweet red pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 3/4 cups chopped seeded tomatoes,
4 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 cup water
4 medium green peppers
2 tablespoons reduced-fat sour cream
2 tablespoons shredded cheddar cheese
2 green onions, chopped
4 grape tomatoes, halved, optional

In a large nonstick skillet, cook the beef, red pepper, onion and garlic over medium heat until meat is no longer pink: drain. Stir in 1/2 cup tomatoes, chili powder, cornstarch, cumin, oregano and cayenne. Gradually stir in water. Bring to a boil. Reduce heat: simmer, uncovered, for 5 minutes.
Cut green peppers in half lengthwise; remove seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Spoon about 1/3 cup beef mixture into each pepper half.
Place in 13-in. x 9in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 350 for 25-30 minutes or until peppers are crisp-tender and filling is heated through.
Top with the remaining chopped tomatoes. Garnish with sour cream, cheese and grape tomatoes if desired.

Low Cal Wednesday

Oh boy I am sure this will be a favorite in our house. The lamb chops were so tender the rosemary and thyme give it great flavor. The balsamic reduction was to die for you could put it on anything chicken, steak and even some fish. From start to finish it took about 50 minutes with two phone calls. We will have to make this again while our daughter is in town, we just won't tell her what we are serving. I feel now like I was cheated because I have never cooked lamb until recently. Live and learn. The calories are 258 depending on the size of the chop give or take a little.
Balsamic Reduced Lamb Chops

3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/2 onion quartered
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter

In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 5 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from skillet, and keep warm on a serving platter.
Add onion to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops and serve.

Low Cal Wednesday

I don't watch TV very often but the other day I saw Ellie Kreiger of the Food Network make this smoothie it looked so good I thought I would give it a try. I grew up on pies so these flavors reminded my of a real peach pie. The honey adds tons of sweetness but not allot of calories. I am sure kids would love this one, I will try it out on my grandson when he comes to stay in a few weeks. Very frothy and smooth. 2 cup portion is 240 calories. Courtesy of Ellie Kreiger of the Food Network
foodnetwork.com/recipes/ellie-krieger/peach-pie-smoothie-recipe/index.html



Peach Pie Smoothie

1/2 cup low fat milk
1/2 plain yogurt
1 cup frozen peaches
1 tablespoon honey
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
pinch of nutmeg
pinch of ginger

Low Cal Wednesday

Several months ago Suze Orman was on Oprah talking about the deficit of the country. In the audience that day the credit card debt was over two million dollars. Wow you say. I believe she said the audience consisted of 250 people. She talked about ways people could try not to use your credit cards. One of her suggestions was to eat at home. We took this literally until today, I believe it has been about 60 days since we have eaten out. We do not have any credit card or any debt period but enjoyed the challenge to see if we could do it.

Today we are celebrating my parents 55 Wedding Anniversary. If or when I celebrate my 55 Wedding Anniversary I will be 101 years old. I probably won't care and either will any one else. What an accomplishment for Mom & Dad. We would have celebrated the 50th but we had a death in the family that week it was not time to celebrate. We get to eat out. Now I don't really want to go out. I won't know what the calorie intake will be, I will try to eat lite.



Since I won't be cooking today I am sharing my favorite low cal treat. They can be eaten hot or cold I prefer the cold method. They come in twelve bags inside this bag. I just keep in the freezer and get one bag out at a time. All natural soy beans. The pod is not edible. One of the best things if you are watching your cholesterol 0g of cholesterol. Great heart healthy treat. The FDA has determined diets low in fat and cholesterol that include 25g of soy protein per day may reduce the risk of heart disease.

Low Cal Wednesday

If you notice on my blog very rarely do I have any breakfast items. The reason being I dislike breakfast. I have to force myself to eat breakfast. Usually a bowl of Cheerios's with some blueberries and a banana and always skim milk or soy. My choice would be to have chocolate for breakfast doughnut, cake, candy bar or chocolate instant breakfast might do. This morning I got out my smoothie maker and whipped it up. It was pretty easy, done in about 2 minutes and easy to clean up. Next time maybe I can do the chocolate instant breakfast and make it into a smoothie that would work even better. I just found a few items in the fridge that I thought would make a good smoothie. The oranges added tons of flavor. It was really good and made enough for two.

Mandarin Pine Nanna Smoothie

1 cup white grape juice
1 cup nonfat yogurt
1/4 cup crushed pineapple
2 mandarin oranges peeled
1 banana
1 spring of fresh mint
ten ice cubes

Put in the smoothie machine in the order listed above. The key to a smoothie is to have consistency in the liquid and the solid, with the ice cubes added last. Blended for about thirty seconds. Adding the mint added lots of extra flavor and not many calories. It would be great with flax seed or a protein powder. It would be really easy to do in a blender, if you do not have a smoothie maker. Curved my appetite until lunch time.

Low Cal Wednesday

We exercise we eat at home but I still can not seem to lose the weight, I would like. This is one of our favorites we have it often I mean at least once a week. Usually my husband does all of the grilling. We make this salad in a teak bowl rubbed with anchovies. Then we finely dice the anchovies and put the remainder in the dressing. We usually buy the wild salmon we enjoy the flavor more. You can also do this recipe in the oven placing the salmon in parchment paper and broil. The calories is 342 depending on the size of the fish.


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Salmon Cesar Salad

2 cloves of garlic
2 pieces of wild salmon
1/2 cup teriyaki sauce
1/2 cup hoisin sauce
1 tablespoon paprika
3/4 cup fat fee Caesar salad dressing
2 anchovies
4 tablespoons grated Parmesan cheese
1/4 cup slivered almond, toasted

Drain all access water off the salmon. Rub the chopped garlic over the salmon. Place salmon in small pan to marinate with teriyaki sauce and hoisin sauce. Refrigerate at least 20 minutes so that the salmon can take in all the flavors of the sauces. If cooking in a pan pour part of the sauce in the pan. If grilling brush sauce on salmon, cook on both sides at least 4 to 6 minutes depending on the temperature. In a large bowl toss romaine lettuce with dressing and juice from the anchovies. Slice salmon into pieces arrange over salads. Sprinkle with Parmesan cheese and almonds.

Low Cal Wednesday

It got very warm here today about 45 degrees. This soup warms the soul in three minutes. It takes about eight hours to cook. The flavors are real rich and the wild rice adds a very nice texture to the soup. This recipe would be very easy to make vegan just add vegetable broth. Calorie content is 140 calories for a one cup serving.



Wild Rice and Mushroom Soup

1 lb small whole mushrooms, halved
1/2 cup uncooked whole grain wild rice
1 medium stalk celery, cut into 1/2 inch pieces
2 medium carrots, cut into 1/2 inch pieces
2 envelopes onion soup mix
1 tablespoon sugar
1 cup water
1 can of beef broth (could use vegetable broth)
1 cup frozen Corn thawed

In 3 to 4 quart stock pan or slow cooker, layer mushrooms, rice, celery, carrots, soup mix and sugar. Pour water and broth over top. Cover; cook on low for 6 to 8 hours. Stir once an hour. About 10 minutes before serving gently stir in the thawed corn. Cover and cook additional 10 minutes.

Low Cal Wednesday

One of my favorite restaurants is Pei Wei. I just love their Lettuce Wraps. I found this recipe in a Pillsbury cookbook. The recipe makes twelve lettuce wraps 140 Calories each. I have never used ground turkey before, I was very surprised how tasty it was. It was like working with ground beef but less calories. This recipe has tons of flavors from the spices.


Thai Turkey Lettuce Wraps

1 1/4 lbs ground turkey
1/4 cup chopped green onions (4 medium)
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
2 tablespoons fish sauce
3 tablespoons creamy peanut butter
2 teaspoons garlic and red chile paste
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
1 cup shredded carrots
1/3 cups chopped salted peanuts
12 medium lettuce leaves rinsed and patted dry

1. In 10 inch nonstick skillet, cook turkey over medium high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in green onion, cilantro,mint, lime juice, fish sauce, peanut butter, chile paste, sugar and red pepper flakes. Cook 3 to 4 minutes longer or until hot.

2. To serve, spoon 2 heaping tablespoons turkey mixture, 2 tablespoons carrots and 1 teaspoon peanuts onto each lettuce leaf wrap around filling. Serve warm. We had peanut butter but if you are afraid to use peanut butter, you could use a spicy peanut sauce which I added here.

Low Cal Wednesday Spaghetti Squash

Low Cal Wednesday we love spaghetti squash. I know you are saying squash I have not been known to each very many myself. This is quick and easy, even small children will like this.
Spaghetti squash is very rich in beta carotene.


1 Medium Spaghetti Squash
1 c spaghetti sauce
1/2 c cheddar cheese
1/2 Parmesan cheese

First very carefully cut the squash I have found if you use a very sharp knife it is a little easier to cut. Clean out all of the seeds and flesh like the inside of a pumpkin. Cover with plastic wrap. Microwave for five minutes. Meanwhile heat up the spaghetti sauce. After the squash is cook take fork and pull apart should look like spaghetti. Pull strands apart all that you can. Pour spaghetti sauce over squash. Sprinkle top with cheeses put under broiler for about one minute or two. You can remove the spaghetti from the squash if you would like and just serve like spaghetti.