Jul 6, 2011

Things I Loved to Eat Today!

First, one of my all time favorite breakfast recipes that has been a standby for years.  I am sure I have posted it before,  but just as a refresher, I will re-post my breakfast parfait recipe. I don't have a picture of this one, but since you can alter it is so many ways, just use your imagination!!

1/4 cup lowfat cottage cheese(50 cal)
1 6oz. Light and Fit blueberry yogurt(80 cal)
3/4 cup frozen unsweetened blueberries(70 cal)
1/4 cup Original Uncle Sam cereal(63 cal)
You can make it pretty and layer it, or just dump it all in a bowl, mix it up and enjoy!  Imagine the possibilities with this, any type of yogurt, any type of fruit!  I prefer frozen berries because they kind of freeze the yogurt around them and it tastes a bit like ice cream! 

Another breakfast recipe that I had this morning that I believe may become a favorite is this yummy pic you see above.  I am calling it English Banana Nutty Goodness!  I happen to LOVE Orowheat Double Fiber English muffins.  I like them much much more than even regular muffins.  So here is what I dreamed up this morning for breakfast!

1 Double Fiber English Muffin toasted(120 cals)
1/2 medium banana sliced(53 cals)
1/2 tbsp peanut butter divided(50 cals)
2 egg whites and 1 whole egg scrambled(104 cals)
1/2 tsp Spike Seasoning Original

I really, REALLY enjoyed this breakfast.  If you wanted to tweak it even more, buy fat free peanut butter, I didn't have any on hand so I used regular peanut butter.  I have also done this with Noella which would save you about 3 calories.  You could also save about 40 calories and use all egg whites.  I don't know what it is about eggs, but I have just got to see some yellow in there!!


Now, last night I was thumbing through my emails and to my pure excitement, I had received a recipe from the Hungry Girl.  She does these great recipes where she teaches you how to swap high calorie favorites for healthier options.  I love love LOVE Waldorf salad and when this swap came to my email, I couldn't wait to have it for dinner.  I did make a couple of changes from her recipe because I didn't have light bread and just kind of felt like having it in salad form.

1/2 apple chopped(36 cals)
2 celery stalks chopped(11 cals)
2 tbs. crushed almond(64 cals)
1/2 cup red grapes sliced(25 cals)
1/4 fat free mayo(33 cals)
4 oz. chicken breast cubed(87 cals)
2 cups lettuce(20 cals)

Mix all ingredients except lettuce in a bowl.  Make sure the mayo is evenly spread.  Scoop on top of a bed of lettuce and ENJOY!

Okay, so on Sunday, I was really feeling like cooking amazing food.  I managed to have the energy to make TWO fantastic meals that day.  They both were fairly healthy, but I have modified them even more for this post! 

Blueberries and Cream Breakfast Panini 

We gobbled this one up so fast I forgot to take a picture!  I promise, you will too!!! I am posting the 4 serving recipe, but the caloric values will be per serving.

8 slices light bread(45 cals per slice=90cals)
1 cup lowfat cottage cheese(50 cals)
2 cups blueberries fresh(45 cals)
1/2 cup  powdered sugar(56 cals)
2 eggs(35 cals)

Preheat waffle iron.
In the food processor whip cottage cheese and powdered sugar until smooth.  I also added a touch of vanilla.
Beat eggs until smooth
Soak one side of your bread in the egg mixture and place egg side on waffle iron. 
Spoon cottage cheese onto bread and top it with blueberries. 
Soak one side of the second piece of bread and place it egg side up on top.
Close waffle iron and cook
remove from iron and top with a bit more cottage cheese and remaining blueberries.  
4 servings

Chicken with Mustard Cream Sauce

This next recipe will surely become a Johnson family regular. I found it on Framed Recipes.  I did tweak it a bit, but even my super duper picky four year old was ALL over this!  He horked it down so fast!  You can tweak this a bit by having less sauce or a smaller chicken portion. By having a 4 oz. portion instead of a 6 oz portion, you would save yourself 44 cals!!  If you prepare it exactly how it is here, each serving ends up being 303 calories.  I served it with red potatoes but in the future I will serve it with asparagus and drizzle a bit of the sauce on my veggies!! 
  • 4 boneless, skinless chicken breasts (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1/4 cup fat free chicken broth
  • 1/2 cup heavy cream
  • 4 tablespoons Dijon mustard
  • 1 teaspoon chopped fresh thyme
  1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a baking dish and place in a 400 degree oven on lowest rack while you make sauce.
  2. Pour broth into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and thyme. Cook, whisking, until thickened, about 2 minutes.
  3. Pour any accumulated chicken juices into sauce. 
  4. Pour sauce over chicken in the baking dish and place back in oven for 5-7 mins.

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