I found a delicious drink recipe on one of my favorite cooking blogs – Eat Yourself Skinny! – check it out here.
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
Ingredients for limeade:
1 cup fresh lime juice + 2 limes for zesting
1 1/2 cups of water
1/2 cup Splenda sugar blend
How to make the limeade:
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.
How to make the beer-garitas:
In a pitcher, combine frozen limeade, 3 beers and 1/2 cup of tequila. Place pitcher in the freezer overnight or until frozen, then mix so that it is in slushy form and serve.
It made 6 servings and was at 3 PointsPlus per serving. Now, I used different beer than the original recipe. I prefer Bud products over here, now when calculating the beer it said that 1 can of Bud Select 55 was 0 PointsPlus and 3 beers was only 1 PointsPlus. Now that’s hard to believe so please don’t go crazy if using Bud Select 55.
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!).
1/2 head of romaine lettuce
1/2 small onion
1 hard-boiled egg
3 oz. lean steak
light ranch dressing
2 tsp. butter
2 tsp. Canola Oil
To hard boil an egg:
add egg to pan then cover with cool water. Heat until at a boil. Turn down heat, cover pan. Let sit for 15-20 minutes. Then add the egg to a bowl of ice water until cool to the touch. Peel and slice.
heat 1 tsp. oil and 2 tsp. butter in pan, add the onion. Let caramelize – few minutes. Remove onion from pan, set aside.
Add 1 tsp. oil to same pan and heat cucumber for 2 minutes. Remove from heat and set aside.
In large bowl – add cut lettuce, steak, cucumber, onion, and sliced egg.
Makes about 4 servings. Top each serving with 1 T. light ranch dressing.
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.