Looking back at my favorite fall posts for the month of September.
So, here is another delicious outcome from a recipe I followed from Eat Yourself Skinny! Are you seeing a trend with where I get my recipes from? Sure I like to make some up as I go or adapt them to my tastes, but I swear Kelly from Eat Yourself Skinny has the same tastes as I do.
Spinach Artichoke Dip turned out great and was super easy. I actually put this dip into two smaller baking dishes before baking. The best part of this whole recipe was that 1/2 cup was only 2 PointsPlus. This dip is so doable during Sunday football.
I tasted tested it the morning after I made it and found that it was a bit too lime-y tasting for me. I’m sure others would think that it was great, but I wanted to tone down the lime. So, I altered the recipe a bit at that point.
Here are my final ingredients:
2 cups frozen limeade (see recipe below)
3 bottles of light beer (I used Select 55)
1/2 cup tequila
In a large saucepan, combine water, Splenda and lime zest from the 2 limes. Heat until Splenda is dissolved. Remove from heat and cool to room temperature. Stir in lime juice and freeze until ready to use.
It was a perfect drink to have in hand while watching football this past Sunday.
I adapted this recipe from one from Dashing Dish. It was simple, quick and can trick the mind into thinking you’re eating something fried. If you’re like me and love fried food, but know that it’s not the best thing in the world to eat then this is a recipe for you.
1 lb. of cooked medium shrimp
2/3 c. of whole wheat bread crumbs
4 T. Egg Substitute (I used Egg Beaters original)
1 pkt. Stevia
1 spray of cooking spray
Preheat oven to 425. Spray cooke sheet with cooking spray. In shallow skillet heat breadcrumbs on medium heat for about 2 minutes. Then pour crumbs into shallow bowl. Dip shrimp into egg substitute, let excess run off. Then dredge into bread crumbs, shake off excess. Place in a single layer on cookie sheet. Bake for about 10-12 minutes or until warm.
It will serve 4 at only 3 PointsPlus per serving.
I found this recipe on one of my favorite food blogs Eat Yourself Skinny! I made it just as the recipe called, no substitutions and it turned out perfect. It was a great snack for football this past Sunday.
Plus a serving is only 3 PointsPlus, can’t beat that!
Here is a super quick, super easy salad recipe that is so, SO good.
I made this one on Sunday when I wasn’t feeling great and needed to avoid making poor eating choices.
I went out to dinner the night before and had some leftover steak – 3 oz. to be exact (it had to be fate to make this salad!).
5 PointsPlus per serving (4 without dressing).
This past weekend I decided to mix up my lunch menu. I mean, a girl can only handle so much deli meat before the thought of a turkey sandwich makes her want to scream.
Here’s my take on a classic, but with a healthy twist. Healthy eating is a passion of mind and I’m a strong supporter of Weight Watchers. I follow their Program and want to share the successful recipes I create, edit, alter, follow, etc…
11 oz. of chicken breast, cooked without bone and skin, cut into small pieces
2 stalks of celery, chopped
1 cucumber, chopped
1 yellow squash, chopped
¼ c. light mayonnaise
1/3 c. dill pickles
2 T. light sour cream
2 T. parsley, chopped
1 t. Dijon mustard
1 t. lemon juice
pinch of salt, to taste
small pinch of pepper, to taste
Mix well in large bowl.
Makes about 5 servings.
2/3 cup per serving.
3 PointsPlus per serving.