Anyone intersted in sharing your most favorite low cal/low fat/healthy recipe????
I love to cook and am always looking for new ideas...I want QUICK and EASY with limited ingredients! HAH!!!
Please share with me any that you might have...Clearly, I am not a picky eater, so I will try anything once!!!
Thanks everyone!!
Dawn

Pumpkind muffins:
mix a box of spice cake mix, 1 small can of pumpkin, 2 egg whites and enough water to bring it to cake batter consistency and bake as the box says to make cupcakes.* If desired you can sprinkle the tops with cinnamon before baking.* These are so good even my teenage brother's friends ate them up!* I don't know exact calories, but it seems like in Weight Watchers they were only 1pt each!

Chicken picante:
in an oven proof dish place a few boneless skinless chicken breast, dump a bottle of salsa over them and cover.* Bake at 350 until the chicken can be easily shredded (You may need to add more salsa, I find that's more of an issue when I make this on the stove top).* Serve with rice or tortillas.* This one is crazy easy and every loves it.

Oh...I see at least one spelling mistake up there....sorry, I haven't had my coffee yet.* Hope those make sense!

Dawn, I usually don't go in the forums, but I like yours.* Keep it up!

HEY! THANK YOU Tanae!
I am trying to get this Forums more interactive!!! PLUS, I am trying to earn my FRESHMAN title! HAH!!!!
But seriously, if it helps me and someone else, then thats good, right????
I LOVE THE RECIPES!!!
Keep them coming folks!!!!!
Dawn

For all those cooking for Football Saturday or Sunday try these.. We did these for the first Buckeye game this year and they all turned out great.. The meatball hogies are awesome!!
Joe Montana's Half-Time Meatball Hoagie

Recipe by NFL football quarterback Joe Montana courtesy of 'Take Action for Healthy Blood Pressure' campaign

Meatballs

2 lbs lean ground turkey

1/2 medium onion, minced

11/2 Tsp extra virgin olive oil

3/4 cup dried whole wheat bread crumbs

1/4 cup fresh parsley, minced

1 large egg

1 large egg white

1/2 tsp ground black pepper

1 tsp dried oregano

1/2 tsp dried basil

1 tsp garlic powder



Sauce

One 15 oz and one 28 oz can no-salt crushed tomatoes

4 cloves garlic, minced

1/2 medium onion, chopped

1-2 canned chipotle chilies, rinsed and drained

1 tsp dried oregano



8 whole wheat rolls, approximately 31/2 inch diameter



Preparation Tip: To make life easier on the Big Game day make the sauce ahead and freeze.

Healthy Food Tip: By rinsing the chipotle chilies you remove the salty adobo sauce, but still get the flavor of these smokey tasting chilies. Always look for low-salt or no salt-added condiments or sauces.

1. Heat olive oil in medium skillet over med to high heat and add chopped onion. Saute, stirring frequently, until light brow and beginning to caramelize. Remove from heat and set aside to cool. In a large bowl, combine the ground turkey, bread crumbs, parsley, eggs, egg white, pepper, oregano, basil and garlic power. Add cooked onions and mix all ingredients well.

2. With wet hands make 24 meat balls about one quarter cup each, place on a baking sheet and chill until sauce is ready.

3. In a large cooking pot combine tomatoes, garlic, onion and oregano. Bring to a simmer and cook 10 minutes. Finely chop one or two chipotle chilies (to taste) and add to the sauce. Simmer another 2 minutes. Remove meatballs from fridge and add one at a time to the sauce. Cook for about 10 minutes on medium heat, or until cooked through. Serve on whole wheat rolls.

Serving Size: One whole wheat roll with three meatballs

Nutritional facts per serving: Calories 386, Fat 10.46g, Carbohydrate 36.64g, Protein 33.14g, Cholesterol 102.19mg, Sodium 451mg

Serves 8



Joe Montana's Post-Season Pizzas

Recipe by NFL football quarterback Joe Montana courtesy of 'Take Action for Healthy Blood Pressure' campaign

6 whole wheat pitas split to make 2 rounds each, approximately 6 inch diameter

15 oz can no-salt crushed tomatoes

8 oz can no-salt tomato sauce

3 cloves minced garlic

1 tsp dried oregano

6 large mushrooms, sliced

1/2 red medium bell pepper, sliced

1 red medium onion, sliced into thin rounds

11/2 cups shredded low-salt part-skim mozzarella cheese



Preparation Tip: Use fingers to split fresh pitas into rounds or a sharp knife when pitas are drier.

Healthy Food Tip: Decrease your taste for salt (and sodium) by using little or none in food preparation. Replace salt with fresh herbs and spices or a salt-free seasoning mixture.

1. Pre heat oven to 425*F. Combine crushed tomatoes and tomato sauce in a bowl. Place pita rounds on 2-3 cookie sheets and top each piece with 2-3 Tbsp of tomato mixture. Scatter with the raw garlic and sprinkle with dried oregano. Then top each half with 3 Tbsp shredded cheese. Add the toppings, mushrooms, peppers and onions.

2. Bake in preheated oven for about 10 minutes until cheese melts and begins to brown.

3. Cut each round into four pieces and serve immediately.

Serving size: Six pizza slices

Nutritional facts per serving: Calories 207, Fat 5.54g, Carbohydrate 30.55g, Protein 11.18g, Cholesterol 11.44mg, Sodium 231mg

Serves 8



Joe Montana'sTouchdown Tortilla Chips with Salsa

Recipe by NFL football quarterback Joe Montana courtesy of 'Take Action for Healthy Blood Pressure' campaign

Chips

16 corn tortillas cut into quarters, approximately six inch diameter

1 Tbsp chili powder

1 tsp garlic powder

1/2 tsp ground cumin

2 Tbsp extra virgin olive oil



Black Bean Salsa

10 plum tomatoes

15 oz can no-salt black beans, rinsed and drained

1/4 cup onion, finely chopped

2-4 medium sized jalapeno or Serrano chilies with seeds, minced*

2 cloves garlic, minced

1/4 cup cilantro, finely chopped

1/4 cup lime juice (about 2 limes)



Note: Remove seeds from chili to make less spicy

Preparation Tip: To save time while your guests are around, prepare the tortilla chips in advance. Let them cool and then store them in an airtight container at room temperature for up to two days or in freezer for up to two weeks.

Healthy Food Tip: Any seasoning that uses "salt" as part of the name is high in sodium. Examples are garlic salt, celery salt, and onion salt. Use fresh herbs or plain garlic, celery and onion powder to provide flavor. Lime juice and chilies gives this recipe extra flavor without adding salt.

1. Preheat oven to 375*F.

2. Stir dry spices together and add olive oil. Mix to combine. Place tortillas in a large bowl and toss to coat.

3. Spread tortilla in a single layer on one or two cookie sheets and bake 10-12 minutes until golden and crisp. The chips will crisp up more once you remove them from the oven.

4. Cut tomatoes into quarters and remove seeds with fingers. Then finely chop tomatoes and add to a large bowl. Add and mix onion, chili, garlic, cilantro and lime juice. Gently stir in black beans. To combine flavors, leave covered and let stand at least 10 minutes to overnight.

•*If using food processor: first chop the tomatoes using several pulses and then add to a large bowl, then add onion, garlic, and chilies and pulse to chop finely. Stop motor, add cilantro and pulse two more times. Add to the tomatoes and finish with beans and lime juice.

Serving Size: 16 chips and 1/2 cup black bean salsa

Nutritional facts per serving: Chips: Calories 141, Fat 4.76g, Carbohydrate 23.19g, Protein 2.93g, Cholesterol 0mg, Sodium 87mg. Salsa: Calories 83, Fat 0.66g, Carbohydrate 16.68g, Protein 4.46g, Cholesterol 0mg, Sodium 13mg

Serves 8



JOE MONTANA'S Overtime Oatmeal Cookies

1/4 stick butter, room temp

1/2 cup white sugar

1/2 cup packed light brown sugar

2 large egg whites

1 tsp natural no alcohol vanilla

1/2 cup unbleached white flour

1/2 cup whole wheat flour

1/2 tsp ground cinnamon

11/2 cup uncooked quick oats

1/2 cup semi sweet chocolate chips

1/2 cup walnuts, almonds or pecans, chopped

1/2 cup dried apricots, chopped



Preparation Tip: Using parchment paper instead of a butter is a smart way to keep baked goods from sticking to the cookie sheet without adding fat.

Healthy Food Tip: Use dried spices to enhance the flavors of your favorite desserts without adding fat. Try, ginger, anise, cardamom, cinnamon or cloves.

1. Preheat oven to 350*F.

2. In a large bowl cream together the butter and sugars until light and fluffy. Add egg whites and vanilla and beat again to mix.

3. Add flours and cinnamon, mix to combine. Then add the oats and mix again. Lastly mix in by hand chocolate chips, nuts and dried apricots.

4. Line two cookie sheets with parchment paper and drop tablespoons full of the dough about two inches apart and bake about 10-12 minutes or until golden brown.

Serving size: 4 cookies

Nutritional facts per serving: Without nuts: Calories 314, Fat 7.25g, Carbohydrate 59.45g, Protein 5.9g, Cholesterol 7.63g, Sodium 41mg. With nuts: Calories 361, Fat 11.84g, Carbohydrate 60.63g, Protein 7.05g, Cholesterol 7.63mg, Sodium 41mg

Serves 8

Thanks Scott!* I need no salt recipes and these sound great!

This one is great too if you haven't tried it I highly recommend you do especially if you miss those fried foods!!* Use boneless skinless breasts though. I think they turn out better than than boned pieces personally...

Southern Oven-Fried Chicken

Though buttermilk may sound sinful, it is actually nonfat or low-fat milk
with added bacteria, which produces a slightly sour taste. If you don't have
buttermilk, add 1 tsp of vinegar to 1/2 cup skim milk for this recipe.
Makes 4 servings
Ingredients
1/2 cup fat-free buttermilk
2-3 drops hot red pepper sauce
1/2 cup cornflakes, crushed
3 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds chicken parts, skinned
4 tsp canola oil

Preheat the oven to 400 degrees; spray a large baking sheet with nonstick
cooking spray. In a large shallow bowl, combine the buttermilk and pepper
sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and
pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture,
coating completely. Place the chicken on the baking sheet; drizzle with the oil.
Bake 30 minutes; turn the chicken over. Bake until cooked through,
15-20 minutes longer.
NOTE: *Cornflake crumbs add plenty of crunch and toastiness
without all the fat; nobody will miss the traditional fried-chicken coating!
POINTS: *5.5

PER SERVING: *229 Calories, 10 g Total Fat, 2 g Saturated Fat,
64 mg Cholesterol, 295 mg Sodium, 11 g Total Carbohydrate,
0 g Dietary Fiber, 23 g Protein, 49 mg Calcium

I just made this the other day and posted the link on my blog but here is the recipe.* I thought it was so delicious!
Acapulco Chicken
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon chili powder, divided
salt & pepper to taste
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers, seeded and minced*
1 large tomato, cut into chunks*
10 drops hot pepper sauce
Season chicken with 1/2 tablespoon chile powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.*

In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chile powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.