Friday, October 9, 2015


Posted on Courtney Luper's Facebook Page
 Yields 8 - Each mini loaf is 9 WW+ points

A lightened up Pumpkin Cream Cheese bread that everyone will love!!

Prep Time - 20 min
Cook Time - 25 min
Total Time - 1 hr

Pumpkin Bread

2 cups canned pumpkin
3 eggs
1 egg whites
1 1/2 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1 t baking soda
2 t pumpkin pie spice

Cream Cheese filling

8 oz reduced fat cream cheese (room temperature or softened slightly)
4 tbsp sugar
1 egg
2 tsp flour
1 tsp vanilla


Preheat oven to 350

Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray

Bread Layers

In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth

In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice

Slowly add the dry ingredients into the wet mixing until just smooth, set aside

Cream Cheese Layer

In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth

Bread Assembly

Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan

Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon

Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean

Let cool for about 10-15 minutes and then remove from the pans


Each mini loaf is 9 WW+ points, so divide as needed based on how many slices you get from the loaf

Nutritional Info:

Calories: 324 Total Fat: 2.8 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 85.2 mg
Sodium: 397.4 mg Total Carbs: 65.2 g Dietary Fiber: 2.5 g Sugars: 42.7 g Protein: 10.4 g- By MJ

Tuesday, August 11, 2015

Grilled Zucchini Hummus Wraps

Grilled Zucchini Hummus Wraps
Posted by Healthy Fitness Recipes Facebook Page
1 medium Zucchini, ends removed and sliced
Salt and Pepper to taste
1 tablespoon Olive Oil
1 medium Tomato, sliced
1/8 cup Red Onion, sliced
1 cup Kale, tough stems removed
1 slice cheese (approx. 110 calories each)
2 large Flour Tortillas (approx. 120 calories each)
4 tablespoons Hummus

Heat a skillet or grill to medium heat.
Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.
Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes. Set zucchini aside.
Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.
Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1⁄2 cup kale, onion and tomato slices. Wrap tightly and enjoy.

Nutrition Information
Serves: 2 | Serving Size: 1 wrap
Per serving: Calories: 332; Total Fat: 17 g; Saturated Fat: 6 g; Monounsaturated Fat: 7 g ; Cholesterol: 15 mg; Sodium: 643 mg; Total Carbohydrates: 34 g; Dietary Fiber: 17 g; Sugars: 2 g; Protein: 13 g
Nutrition Bonus: Potassium: 242 mg; Vitamin A: 109%; Vitamin C: 97%; Calcium: 23%; Iron: 14%

Sunday, August 9, 2015

Margherita Pizza Quesadilla

Margherita Pizza Quesadilla
Posted by Healthy Fitness Recipes Facebook Page

Prep Time: 2 mins
Cook Time:  6 mins
Total Time:  8 mins
Recipe: by Mary
Serves: 1

1 flour tortilla
1 tomato, sliced
3 oz mozzarella, sliced
4 large basil leaves, chopped

Heat a heavy skillet over medium-high heat.
Place the tortilla in the pan, and layer the tomato, mozzarella, and basil leaves on one half of the tortilla.
Cook for a minute before folding the empty half of the tortilla over the other side.
Cook for another two minutes, or until the cheese is beginning to melt and the underside of the tortilla is brown.
Flip, and cook until this side is also brown.
Slice and serve!

Sunday, August 2, 2015

Dried Strawberries

Chewy No-Bake Oatmeal Bars

Chewy No-Bake Oatmeal Bars
Posted on Healthy Fitness Recipes Facebook Page


* 2 cups quick oats
* 2 Tbsp ground almonds
* 4 Tbsp unsweetened coconut flakes
* 100g dried cranberries, chopped
* 50 ml coconut oil
* 6 Tbsp honey


1. Grind 1 cup of oats and mix with almonds, coconut and remaining oats. Mix in dried cranberries.

2. In a small saucepan over low heat, melt honey and coconut oil. Pour into oat mixture and mix well.

3. Press into a 10X20cm loaf pan and refrigerate for 1-2 hours. Cut into squares.

Tuesday, July 21, 2015

Loaded Chicken Casserole

Loaded Chicken Casserole

Cooking Time: 35
Recipes Makes: 4
Calories: 513
Carbs: 10.2
Fat: 31.1
Protein: 47.3


1/2 C prepared Caesar salad dressing
4 boneless, skinless chicken breasts
4 slices bacon
8 oz. sliced mushrooms
1 C onion, diced
3 tbsp all-purpose flour
3 tbsp butter
1 tsp kosher salt
1/4 tsp pepper
2 tbsp fresh lemon juice
3 C chicken broth
1½ C heavy cream
1 C cheese, grated
2 C fresh tomatoes, diced
1/4 C fresh parsley, minced
1 lb angel hair pasta (optional)


Marinade chicken breasts in Caesar dressing for at least 3 hours, up to overnight.
Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp of the fat. Heat pan to medium-high heat.
Remove chicken from marinade and cook in bacon fat until well browned. You don't have to cook the chicken through, just get some color on it. Remove chicken from pan and place in casserole dish.
Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion and mushrooms. Cook until soft and starting to caramelize- 5-7 minutes.
Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.
Stir broth and cream into the flour mixture, bring to boil -constantly stirring- for 2 minutes. Remove from heat.
Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish. Top with fresh tomatoes and bake at 350F, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.
While the chicken is baking, cook 1 lb angel hair pasta on the stove-top and drain.
Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.

Monday, June 15, 2015

Slow Cooker 'Crack' Chicken

Slow Cooker 'Crack' Chicken
Posted on Shelby's Recipe Box on Facebook


2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese (I got a little crazy and added a package of BACON Cream Cheese. AND Philly happens to make Jalapeno Cream Cheese too, which would make this a little spicy, which would be fantastic! If you do use a flavored (savory) cream cheese, use only one flavored with one plain, otherwise it’s just too much. Trust me on this)
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled


In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine. Add in crumbled bacon and stir to incorporate
Serve warm.

Thursday, June 11, 2015

Crazy Good Casserole

Crazy Good Casserole
Posted on Courtney Luper's Facebook Page


4-5 boneless, skinless chicken breasts
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
salt and pepper to taste


Cook and crumble bacon.

While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use.
Spray a 9 x 13 pan with non-stick cooking spray.
Preheat oven to 400°F.

In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking prepare pasta according to directions. Drain pasta, return to pot.

Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well.

Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese.

Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

Tuesday, June 9, 2015

Apple Peanut Butter Snack Bars

Apple Peanut Butter Snack Bars
Posted on Healthy Fitness Recipes Facebook Page

These gluten-free snack bars are made with wholesome ingredients and are great for after-school snacking or can be a healthy lunch box treat. To make them nut-free, simply use sunflower seed butter in place of the peanut butter.

2 cups rolled oats
1 cup shredded apple (one medium apple)
1/4 cup peanut butter
1/2 cup honey
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract

Preheat the oven to 350 degrees. Grease a 9×9 baking dish and set aside.

Combine all ingredients in a medium bowl and mix well. Transfer the mixture to the baking dish and use the back of a wooden spoon or a spatula to press it down evenly.

Bake in the preheated oven for 20 minutes, or until the edges are just barely browned. Allow to cool before cutting into squares.

Makes 9-16 bars, depending on what size you cut them

Saturday, March 21, 2015

Healthy Hawaiian Blizzard

Healthy Hawaiian Blizzard
Posted on Crock-Pot Recipe's Facebook Page

1 cup fresh pineapple chunks
1 cup unsweetened coconut milk
1 banana
1/4 cup ice cubes
2 teaspoons honey, optional
pineapple wedges, for garnish


In a blender, combine the pineapple chunks, coconut milk, banana, ice and, if desired, honey. Puree until smooth. Pour into 2 large glasses. Garnish each serving with a pineapple wedge.

Tuesday, March 17, 2015

Healthy Alfredo Sauce

Tastes like alfredo sauce with only 50 calories in 1/2 cup instead of 500 calories in 1/2 cup Alfredo
Posted on Healthy Fitness Recipe's Facebook Page


8 large cloves garlic, minced
2 tablespoons butter
5-6 cups cauliflower florets
6-7 cups vegetable broth or water
1 teaspoon salt (more to taste)
1/2 teaspoon pepper (more to taste)
1/2 cup milk (more to taste)
1 tablespoon Olive Oil

Garlic: Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside.

Cauliflower: Bring the water or vegetable broth to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Do not drain.

Puree: Use a slotted spoon to transfer the cauliflower pieces to the blender. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender.

Serve hot. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

Chicken Broccoli Alfredo Stuffed Shells

Another recipe from DESIREE'S MIXIN' KITCHEN

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 4-6


1 jar (16 oz) alfredo sauce
2 cups cooked chicken, shredded
2 cups cooked broccoli, chopped
1 cup shredded cheddar (or mozzaerlla) cheese
¼ cup shredded parmesan
21 jumbo pasta shells, cooked
1½ - 2 cups spaghetti sauce (optional, but I love the combination of alfredo with tomato sauce!)
Salt/Pepper to season (if needed)


1. Pre-heat oven to 350 degrees.
2. In a large bowl, mix alfredo, chicken, broccoli, and cheeses.
3. Spoon mixture into pasta shells.
4. Grease 13 x 9 baking dish with butter or cooking spray.
5. Evenly spread spaghetti sauce on bottom of baking dish.
6. Arrange shells in baking pan.
7. Cover with foil and bake 35 minutes until heated thru.

Sunday, February 8, 2015

Strawberry Cream Cheese Cobbler

Posted on Courtney Luper's Facebook Page

**Your family is going to go NUTS over this one!!!! It will be their new FAVORITE!

1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup of all Purpose flour
1 cup sugar
2 Teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, washed and tops off
4 oz cream cheese, cut into small pieces

Preheat oven 350 degrees.
melt butter and pour into 9 x 13 inch glass baking dish.
in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries,arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)

Tuesday, January 6, 2015

Creamy Burrito Casserole

Creamy Burrito Casserole
Posted on Prego & Mommy Chat's Facebook Page


1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream


Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Sunday, January 4, 2015

Crockpot Mac & Cheese

Crockpot Mac & Cheese
Posted on The Blind Lady Cafe's Facebook Page

3 Cups Shredded Cheddar Cheese
12oz. Evaporated Milk
2-1/2 Cups Milk
8oz. Cream Cheese
16oz. uncooked/cooked Elbow Macaroni

Place all the ingredients into the crockpot. Cook on LOW for up to approx 2 1/2 hours (You may use cooked noodles, however decrease cooking time to 1 1/2 - 2 hours). After 2 hours, stir to check for doneness. If sauce is too thick n cheesy you may want to add in some more cooked macaroni and milk to thin out the consistency. Then keep warm until ready to serve. Feeds a family of 6 - approximately

7-UP Biscuits

Posted on Tina Goff Rayborn's Facebook Page


4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter


Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

Saturday, January 3, 2015

Mexican Tortilla Casserole

Posted on Cheryle Pestana's Facebook Page

1lb. ground beef
1/2 cup diced onion
1 pack taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans (they spread easier if you warm them in microwave)
1 cup prepared rice (I used Minute Rice)
1 can Mexican blend corn (DRAINED)will only use about 1/2 can
4-5 large flour tortillas
8 oz of thick chunky salsa (your choice mild or hot)

Spray a spring form, round cake pan or casserole with cooking spray

Brown ground beef ,and onion and drain

Add taco seasonings and cook according to package direction

Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese.

2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese

3rd layer tortilla, 1/3 beans ,1/3meat, cheese

4 layer tortilla . beans ,meat, corn, rice, salsa and cheese

Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting . After baking top with sour cream,diced onion and shredded lettuce if desired