Flourless Blender Muffins

Flourless Blender Muffins
This recipe makes 10 – 12 Yummy muffins.
Posted by Courtney Luper on her Facebook Page Getting Skinny With Courtney

Ingredients:
 
2 1/2 cups dry oatmeal
Single serving container of any type or flavor yogurt (I used banana/strawberry)
2 organic eggs
1/2 cup coconut sugar or regular sugar (coconut is best for health)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 ripe bananas

Directions:
 
Use non-stick spray or grease with coconut oil (do not use paper muffin cups, they will stick to the paper).
 
Blend all the ingredients in blender on your highest setting until smooth. You may need to blend the oatmeal first if you do not have a high powered blender like a VitaMix and then add the remaining ingredients. If you do not have a high powered blender you will need to stir by hand in between blending to make sure all ingredients are mixed thoroughly.


Pour batter into muffin tins dividing equally
Bake in pre-heated 180/400F oven for 20-25 minutes until toothpick inserted into center of muffin comes out clean.
Remove muffins carefully and let cool. Enjoy!

 Note: You can also add a cup of chocolate or peanut butter chips into the batter (mixed in by hand) the kids would love this!

PUMPKIN CREAM CHEESE BREAD ~ LIGHTENED UP

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

Instructions

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

Notes:

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

Grilled Zucchini Hummus Wraps

 

Grilled Zucchini Hummus Wraps
Posted by Healthy Fitness Recipes Facebook Page
 
Ingredients
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
 
Directions

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%

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

Ingredients:

1 flour tortilla

1 tomato, sliced

3 oz mozzarella, sliced

4 large basil leaves, chopped

Instructions:

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!

Dried Strawberries

Chewy No-Bake Oatmeal Bars

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


Ingredients:

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

Directions:

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.

Loaded Chicken Casserole

Loaded Chicken Casserole

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


Ingredients

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)


Directions

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.
http://myfridgefood.com/recipes/entree-chicken/loaded-chicken-casserole#1sEVwouF3KyITBQL.99