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Sweet Cornbread

June 7, 2014 Nicole

I thought this recipe was good but the original recipe called for a 9 inch round pan that I found to be too small. The cornbread was more like cake than cornbread and it took forever to bake. No really forever!

The second time I made this recipe I used a large square pan and it turned out much better. This is a super sweet recipe that you could even cut down the sugar on and use a honey glaze for the top now that would be delicious!

This is a recipe that I think you could make so many fun changes with. I think that this would make awesome muffins and you could even use some fresh corn in the recipe to make it even better!!

Ingredients:

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder (yes this is correct)
1 egg
1 cup milk
1/3 cup vegetable oil

Directions:

Preheat oven to 400 degrees. Spray a 10 x 10 x 2 inches pan or similar. The original recipe calls for a 9 inch round pan but I found that to be way too small. The cornbread was more like cake than cornbread. I didn’t like that at all it was just too thick and took forever to cook.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean

Original Recipe Source

Number of Servings: 12

Nutritional Information:

213 calories per serving
33 carbs
7 grams of fat
3 protein
11 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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Recipes

Balsamic Chicken

June 6, 2014 Nicole

This recipe was incredibly delicious and easy. We all enjoyed it so much that I can see us eating this recipe often. You could change this recipe over to a slow cooker recipe in just a few steps. I also think adding sliced onions to the recipe could also be super delicious.

I love recipes that are easily adaptable and low in calories and this is certainly one of them. We severed this chicken alone with smashed potatoes and used the gravy to pour over them. Delicious!

Ingredients:

1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves (5 ounces each or more)
1 tablespoon olive oil

Directions:

Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
Heat the olive oil in a large skillet over medium-high heat.
Remove the chicken from the marinade and reserve the marinade.
Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side.
Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minute

Original Recipe Source

Number of Servings: 6

Nutritional Information:

258 calories per serving
12 carbs
8 grams of fat
35 protein
12 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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Recipes

Mock-olate Shake (117 Calories)

June 5, 2014 Nicole

I adapted this recipe from a recipe that my friend Alison over at Underthebigoaktree.comfound called Wendy’s Frosty Skinny Version on the site Go Girl Diet.

Although I don’t think this taste like a Frosty in the least I think it’s fantastic never the less!! Seriously! It’s fantastic! I have already drank many of these little shakes and I have to say they are awesome especially for 117 calories.

Obviously any changes you make to the recipe you will need to add or subtract calories. You could use sugar free pudding and fat free whip topping but I myself prefer to stick with the full fat and full calorie versions and leave out the aspartame.

With the base recipe you can do so many things like add PB2 for a peanut butter cup, a shot of espresso for an awesome iced coffee drink and so on! I think there are endless things you can do with this recipe how about even changing the flavor of the pudding or adding vanilla pudding and strawberries for a strawberry shake for only a few more calories and fresh strawberries!

I really love the Go Girl Diet site because she has a lot of great recipes. Please head over and take a look around I think you will be impressed!

Ingredients:

1 cup vanilla almond milk unsweetened
2 tbsp. instant chocolate pudding (you can use sugar free for less calories)
2 tbsp. Whip Topping
1-2 packs of Truvia or Stevia
1 tsp. vanilla extract
Ice

Directions:

Place all ingredients in a blender or blender cup and blend until you reach your desired thickness.
Add to a glass and enjoy!
*Optional Toppings* Chocolate sauce, sprinkles, whip topping, and nuts.

Number of Servings: 1

Nutritional Information:

117 calories per serving
17 carbs
5 grams of fat
1 protein
12 sugar

*Nutritional information found on http://www.myfitnesspal.com this information will vary based on the products you use.*

Recipes

Southern Red Beans and Rice

May 31, 2014 Nicole

This recipe is delicious. It’s very easy because it’s basically putting everything in the pot and you’re done. Yes you need to do a little prep work but let me tell you its well worth it. The flavor in this recipe is great! I did have a problem with ti being a bit salty, so I think next time I would make sure I use a low sodium broth and leave the salt out of this recipe until the end.

The house smell incredible while these were cooking. I looked them on medium for hours and it was well worth it. I am sure you could make these in a slow cooker too. Red beans and rice are a huge southern tradition and something that I have truly grown to love. When I was a child you couldn’t pay me to eat this recipe but now I love beans!!

Ingredients:

1 pound dry kidney beans
4 tablespoons bacon fat
1 large onion, chopped
1 green bell pepper, chopped
4 garlic cloves minced
2 stalks celery, chopped
6 cups water
2 bay leaves
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried parsley
1 teaspoon Tony Chachere’s
1 pound Andouille sausage, sliced and precooked
White Rice

Directions:

24 hours before you are ready to cook your recipe you will need to soak your beans. To a large bowl add beans and enough water to cover the beans plus 5 inches of water. Cover the bowl and allow it to set overnight. I prefer 24 hours, but overnight would be fine too.
The following day add bacon fat to a large pot and allow it to melt down. At this point if your sausage isn’t cooked you can add it to the pot until the sausage is cooked. Do not remove any of the juices.
Next add chopped vegetables and allow them to cook until they are tender. Add all remaining ingredients and bring to a boil. Taste to see if you need to add salt or not.
Once it’s boiling turn heat down to a medium and all to cook for 2-3 hours or until the beans are tender.
Cook white rice according to the package instructions.
Add a scoop of rice to a bowl then top with a ladle of two of beans. Serve with cornbread or a dinner roll.

Number of Servings: 8

Nutritional Information:

211 calories per serving
40 carbs
6 grams of fat
16 protein
3 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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Recipes

Oven Baked Tacos

May 30, 2014 Nicole

My family loved this recipe! It’s a great way to make tacos especially if you are using leftover taco meat and you are looking for a quick and easy dinner. With leftovers you are just spooning everything into shells and baked. It will look like you made a complicated dinner when in fact it was quick and easy and everyone will enjoy it.

We thought this recipe was just awesome. Although, it was nothing like the original recipe I think it’s great and a super easy way to make a ton of tacos at the same time. This simple recipe can feed up to 18 people or 18 tacos which ever you are looking for!!

Ingredients:

1 lbs. lean ground beef
1 yellow onion diced
1 green bell pepper diced
1 small can diced green chilies
1 can Rotel
3 cloves garlic minced
1/4 tsp. cumin
1/8 tsp. pepper
1/4 tsp. salt
1-15 ounce can diced tomatoes
1 (16 ounce) can fat free refried beans
Taco Shells
Cheddar Cheese
Lettuce
Tomatoes
Sour cream

Direction:

Preheat the oven to 400 degrees.
Lightly brown 1 pound of ground beef then drain off any fat. Add onion, bell pepper, and garlic cook until the vegetables are tender.
Add Rotel, diced tomatoes, salt, pepper, and cumin.
Cook until the liquid cooks down around 30-45 minutes on medium then stir in refried beans.
Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking.
Sprinkle with a generous amount of cheese. Place into the oven and bake at 400 degrees for 6-10 minutes or until the cheese has melted and the tacos are heated through.
Top with your favorite toppings!

Original Recipe Source