It's been too long! I have a couple yummy recipes I need to add on! This is one I am making for FHE refreshments tonight:
Sugar Free Cake (Splenda)
Put in mixing bowl:
8 egg whites
Beat well. Add to this:
2 C splenda
1 C applesauce
1 C pumpkin
Beat again. Then add:
2 C flour
1 t bakign soda
1 t baking powder
1/2 t salt
2 t cinnamon
Nuts, if desired.
Spread into greased and floured 11x17 pan. Bake at 350 for 20 minutes.
I am going to top with fat free cool whip! Sounds great and the numbers are not so bad either! This does NOT included nuts or cool whip:
20 servings: 1 serving = 61.7 calories, 0.2 g fat, 13.4 g carbs, 0.8 g fiber, 1.7 g sugar, 3.4 g protein
Happy Eating!
TeAm Healthy
Showing posts with label low calorie. Show all posts
Showing posts with label low calorie. Show all posts
Monday, May 16, 2011
Tuesday, April 26, 2011
Scallops with citrus glaze
So the Scruptious Blueberry Lemon bread was just that....SCRUPTIOUS! SO moist and delicious! Definately try it!
Here is what we had for dinner. My 3 oldest boys and I loved it!
12 sea scallops (or 1 1/2 lbs)
1/2 t pepper
1/4 t salt
2 T olive oil, divided
4 garlic cloves, minced
1/2 C orange juice
1/4 C lemon juice
1 T reduced sodium soy sauce
1/2 t grated orange peel
Sprinkle scallops iwth pepper and salt. In a large skillet, saute scallops in 1 T oil until firm and opaque. Remove and keep warm.
In same skillet, cook garlic in remaining oil for 1 minute. Add the juices, soy sauce and orange peel. Bring to a boil; cook and stir for 5 minutes or until thickened. Don't taste until then. Otherwise taste is VERY lemony. I put scallops and juice in a bowl. The longer the scallops set in juice the more citris-y they are. YUM!
It's hard to tell a serving size, but I did about 8 oz scallops and minimal juice:
267.2 calories, 7.3 g fat, 7.1 g carbs, 0.2 g fiber, 3.2 g sugar, 20.6 g protein
Happy Eating!
TeAm Healthy
Here is what we had for dinner. My 3 oldest boys and I loved it!
12 sea scallops (or 1 1/2 lbs)
1/2 t pepper
1/4 t salt
2 T olive oil, divided
4 garlic cloves, minced
1/2 C orange juice
1/4 C lemon juice
1 T reduced sodium soy sauce
1/2 t grated orange peel
Sprinkle scallops iwth pepper and salt. In a large skillet, saute scallops in 1 T oil until firm and opaque. Remove and keep warm.
In same skillet, cook garlic in remaining oil for 1 minute. Add the juices, soy sauce and orange peel. Bring to a boil; cook and stir for 5 minutes or until thickened. Don't taste until then. Otherwise taste is VERY lemony. I put scallops and juice in a bowl. The longer the scallops set in juice the more citris-y they are. YUM!
It's hard to tell a serving size, but I did about 8 oz scallops and minimal juice:
267.2 calories, 7.3 g fat, 7.1 g carbs, 0.2 g fiber, 3.2 g sugar, 20.6 g protein
Happy Eating!
TeAm Healthy
Thursday, April 7, 2011
Easy tortellini Soup
Taken from Taste of Home Healthy Cooking magazine 1 medium onion 1 tsp olive oil 1 clove garlic 2 cans (14.5 oz) reduced sodium chicken broth 1 can (14.5 oz) diced tomatoes 1 pkg (9 oz) refridgerated cheese tortellini 3 c chopped fresh spinach 1 TBSP balsamic vinegar 1/4 tsp pepper shredded parmesan cheese In Dutch oven saute onion in oil until tender. Add garlic, cook 1 minute more. Stir in broth and tomatoes. Bring to a boil, reduce heat, simmer uncovered for 10 minutes. Add tortellini, cook for 7-9 minutes or until tender. Stir in the spinach, vinegar and pepper. Cook and stir until heated through and spinach is wilted. Sprinkle with cheese. Makes 6 1 cup servings Nutritional value calories 178 fat 4 carbs 27 fiber 3 protein 9 I added a bit of oregano and basil. I also wanted more protein, so I also added 1.25 lbs of ground turkey. Happy Eating! TeAm Healthy
Wednesday, April 6, 2011
Shrimp & Veggie Pizza
Dinner tonight! BIG hit with all 8 of us!
1/2 C sliced onion
1/2 C sliced mushrooms
3 asparagus spears, trimmed & cut into 1" pieces
1 garlic clove, minced
2 t olive oil
4 oz uncooked medium shrimp, peeled, deveined & halved lengthwise
1 prebaked thin crust Italian bread shell crust (10 oz)
1/2 C pizza sauce
1 C shredde part-skim mozzarella cheese
Saute onion, mushrooms, asparagus and garlic until almost tender. Add shrimp; cook until it is all pink.
Place crust on a pizza pan (I used stoneware and it was nice and crispy). Spread iwth pizza sauce. Top with shrimp mixture. Sprinkle with cheese. Bake at 450 for 8-10 minutes or until cheese is melted. Yields: 8 slices
1 slice: 161.25 calories, 5.25 g fat, 18 g carbs, .75 g fiber (sugar was not figured in this cookbook), 9.75 g protein
I think my pizza crust was bigger than 10 oz, too. Maybe 12?
1/2 C sliced onion
1/2 C sliced mushrooms
3 asparagus spears, trimmed & cut into 1" pieces
1 garlic clove, minced
2 t olive oil
4 oz uncooked medium shrimp, peeled, deveined & halved lengthwise
1 prebaked thin crust Italian bread shell crust (10 oz)
1/2 C pizza sauce
1 C shredde part-skim mozzarella cheese
Saute onion, mushrooms, asparagus and garlic until almost tender. Add shrimp; cook until it is all pink.
Place crust on a pizza pan (I used stoneware and it was nice and crispy). Spread iwth pizza sauce. Top with shrimp mixture. Sprinkle with cheese. Bake at 450 for 8-10 minutes or until cheese is melted. Yields: 8 slices
1 slice: 161.25 calories, 5.25 g fat, 18 g carbs, .75 g fiber (sugar was not figured in this cookbook), 9.75 g protein
I think my pizza crust was bigger than 10 oz, too. Maybe 12?
Tuesday, April 5, 2011
Black Bean and Rice
So here is a new recipe I tried last night for dinner. VERY yummy! I would say it was comparable to restaurant rice & beans. It was a bit spicy, a few of us were fine. Others mixed more rice or sour cream in with theirs. So maybe cut back on the crushed red peppers.
Hot rice - I did 5 C for my family of 8
3 (15 oz) black beans, divided
1 C chopped onion
1 C chopped green bell pepper (I didn't have one, so numbers do not reflect it)
3 garlic cloves, minced
2 t olive oil
14 oz can chicken broth (I just did water and chicken granuales)
6 oz can tomato paste
1 t ground cumin
3/4 t dried crushed red pepper
salt to taste
Topping: shredded cheddar, sliced radishes, chopped tomatoes, chopped fresh cilantro, sliced green olives, sliced jalapeno peppers, sour cream (numbers dont' reflect any of these toppings, either)
1. Prepare rice
2. Drain and rinse 2 cans of black beans. (Do not drain remaining can)
3. Saute onion, bell pepper nad garlic in oil for 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, tomato paste, cumin and dried crushed red pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Add salt to taste. Serve with hot rice and desired toppings. The full 30 minutes will boil out some juice and get the spices going! YUM!
1/2 C serving of beans: 113 calories, 0.6 g fat, 21.2 g carbs, 7 g fiber, 2.2 g sugar, 7.2 g protein
1/2 C serving of white rice: 121 calories, .2 g fat, 26.6 g carbs, .3 g fiber, 0 sugar, 2.2 g protein
Happy Eating!
TeAm Healthy
PS Next week is our last week of this contest at the gym. It's down to the stretch now!
Hot rice - I did 5 C for my family of 8
3 (15 oz) black beans, divided
1 C chopped onion
1 C chopped green bell pepper (I didn't have one, so numbers do not reflect it)
3 garlic cloves, minced
2 t olive oil
14 oz can chicken broth (I just did water and chicken granuales)
6 oz can tomato paste
1 t ground cumin
3/4 t dried crushed red pepper
salt to taste
Topping: shredded cheddar, sliced radishes, chopped tomatoes, chopped fresh cilantro, sliced green olives, sliced jalapeno peppers, sour cream (numbers dont' reflect any of these toppings, either)
1. Prepare rice
2. Drain and rinse 2 cans of black beans. (Do not drain remaining can)
3. Saute onion, bell pepper nad garlic in oil for 5 minutes or until tender. Stir in drained and undrained beans, chicken broth, tomato paste, cumin and dried crushed red pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes. Add salt to taste. Serve with hot rice and desired toppings. The full 30 minutes will boil out some juice and get the spices going! YUM!
1/2 C serving of beans: 113 calories, 0.6 g fat, 21.2 g carbs, 7 g fiber, 2.2 g sugar, 7.2 g protein
1/2 C serving of white rice: 121 calories, .2 g fat, 26.6 g carbs, .3 g fiber, 0 sugar, 2.2 g protein
Happy Eating!
TeAm Healthy
PS Next week is our last week of this contest at the gym. It's down to the stretch now!
Friday, March 25, 2011
Chicken Marsala
So I have fallen in love with Chicken Marsala! EASY! Good for you!
4 b/s chicken breast halves (4 oz each)
olive oil
2 C sliced fresh mushrooms
3/4 C chicken broth (or marsala wine....I used broth)
2 T minched fresh parsley or 2 t dried parsley
1/4 t dried rosemary, crushed (I used AP rosemary garlic blend!)
Flatten chicken to 1/4". Brown chicken in skillet with olive oil. (Recipe called for coating chicken in flour first. I didn't.) Takes about 3-5 minutes per side. Remove and keep warm. In same skillet saute mushrooms. Add butter if desired, I add a little of the chicken broth next time. When mushrooms are tender add broth (or wine), parlsey and rosemary. Bring to a boil; cook for a few minutes for spices to start releasing their flavor. Serve over chicken. I put it over quinoa for me and rice for my family and the sauce added a great flavor to the rice! Also sprinkled a little grated parmesan.
1 serving (w/parmesan and using butter to saute) 226.2 calories, 8.0 g fat, 1.2 g carbs, .7 g sugar, .4 g fiber, 35 g protein
Rice not included
Happy Eating!
TeAm Healthy
4 b/s chicken breast halves (4 oz each)
olive oil
2 C sliced fresh mushrooms
3/4 C chicken broth (or marsala wine....I used broth)
2 T minched fresh parsley or 2 t dried parsley
1/4 t dried rosemary, crushed (I used AP rosemary garlic blend!)
Flatten chicken to 1/4". Brown chicken in skillet with olive oil. (Recipe called for coating chicken in flour first. I didn't.) Takes about 3-5 minutes per side. Remove and keep warm. In same skillet saute mushrooms. Add butter if desired, I add a little of the chicken broth next time. When mushrooms are tender add broth (or wine), parlsey and rosemary. Bring to a boil; cook for a few minutes for spices to start releasing their flavor. Serve over chicken. I put it over quinoa for me and rice for my family and the sauce added a great flavor to the rice! Also sprinkled a little grated parmesan.
1 serving (w/parmesan and using butter to saute) 226.2 calories, 8.0 g fat, 1.2 g carbs, .7 g sugar, .4 g fiber, 35 g protein
Rice not included
Happy Eating!
TeAm Healthy
Tuesday, March 22, 2011
Meatball Soup
So this is what we had for dinner last night. Majority liked it....so we'll have it again!
2 lbs ground turkey
5 t Italian seasoning, divided
1/2 t salt, divided
1/2 t paprika
1/2 t pepper, divided
8 t olive oil, divided
4 celery ribs, chopped
30 fresh baby carrots, chopped (I used 5 large carrots)
1 medium onion, chopped
30 oz white kidney or cannellini beans, rinsed
29 oz Italian diced tomatoes, undrained
29 oz chicken broth
1 1/2 C chopped cabbage
1 1/2 C cut fresh green beans
In a large bowl combine turkey, 3 t Italian seasoning, paprika, 1/4 t salt and 1/4 t pepper. Shape into quarter size meatballs. In a large skillet, sprayed, brown meatballs in batches of 4 t oil until no longer pink. Remove and keep warm.
In large saucepan, with rest of olive oil, saute celery, onions and carrots. Stir in beans, tomatoes, broth, cabbage, greenbeans and remaining Italian dressing, salt and pepper.
Bring to a boil.. Reduce heat; stir in meatballs. Simmer,uncovered for 5-20 minutes or until green beans are tender. Yield: 16 servings.
148.9 Calories, 4.2 g fat, 13.8 g carbs, 4.3 g fiber, 1.9 g sugar, 15.2 g protein
Happy Eating!
TeAm Healthy
2 lbs ground turkey
5 t Italian seasoning, divided
1/2 t salt, divided
1/2 t paprika
1/2 t pepper, divided
8 t olive oil, divided
4 celery ribs, chopped
30 fresh baby carrots, chopped (I used 5 large carrots)
1 medium onion, chopped
30 oz white kidney or cannellini beans, rinsed
29 oz Italian diced tomatoes, undrained
29 oz chicken broth
1 1/2 C chopped cabbage
1 1/2 C cut fresh green beans
In a large bowl combine turkey, 3 t Italian seasoning, paprika, 1/4 t salt and 1/4 t pepper. Shape into quarter size meatballs. In a large skillet, sprayed, brown meatballs in batches of 4 t oil until no longer pink. Remove and keep warm.
In large saucepan, with rest of olive oil, saute celery, onions and carrots. Stir in beans, tomatoes, broth, cabbage, greenbeans and remaining Italian dressing, salt and pepper.
Bring to a boil.. Reduce heat; stir in meatballs. Simmer,uncovered for 5-20 minutes or until green beans are tender. Yield: 16 servings.
148.9 Calories, 4.2 g fat, 13.8 g carbs, 4.3 g fiber, 1.9 g sugar, 15.2 g protein
Happy Eating!
TeAm Healthy
Monday, March 21, 2011
Spinach Stuffed Chicken Rolls
So I & one son were the only ones who LOVED these. Everyone else didn't like the intensity of hte spinach. I guess too much at once. I altered the recipe, so here it is:
1/3 C sun dried tomatoes (not packed in oil...mine was in a bag)
1 C boiling water
4 b/s chicken breasts 4 oz each
10 oz frozen chopped spinach, thawed and squeezed dry
1 T golden raisins (thought I had and didn't)
1 T fat free cream cheese
2 t pine nuts (didn't have nor are they reflected in below numbers)
rosemary & garlic seasoning
salt
Place tomatoes in small bowl. Cover with boiling water for 5 minutes. Drain. Flatten chicken to 1/4". In a small bowl combine spinach, raisins, cream cheese, pine nuts and chopped tomatoes. Spread 1/4 C inside each chicken and roll. Secure with toothpick.
At this point I sprayed a cookie sheet and placed the chicken rolls on it. I generously sprinkled salt and the rosemary garlic seasoning on it. At 350 degrees I baked them for 30 minutes. Then checked them. A few of the fatter ones were not done, so I threw them back in for about 10 more minutes. The original recipe has a sauce over it. So maybe next time I'd do a chicken broth something. I thought they were good, but maybe with a little juice the spinach would not have been so dry for hte kids.
1 stuffed chicken: 226 calories, 4.1 g fat, 19 g carbs, 4 g fiber, 10.9 g sugar and 30 g protein
Happy Eating!
TeAm Healthy
1/3 C sun dried tomatoes (not packed in oil...mine was in a bag)
1 C boiling water
4 b/s chicken breasts 4 oz each
10 oz frozen chopped spinach, thawed and squeezed dry
1 T golden raisins (thought I had and didn't)
1 T fat free cream cheese
2 t pine nuts (didn't have nor are they reflected in below numbers)
rosemary & garlic seasoning
salt
Place tomatoes in small bowl. Cover with boiling water for 5 minutes. Drain. Flatten chicken to 1/4". In a small bowl combine spinach, raisins, cream cheese, pine nuts and chopped tomatoes. Spread 1/4 C inside each chicken and roll. Secure with toothpick.
At this point I sprayed a cookie sheet and placed the chicken rolls on it. I generously sprinkled salt and the rosemary garlic seasoning on it. At 350 degrees I baked them for 30 minutes. Then checked them. A few of the fatter ones were not done, so I threw them back in for about 10 more minutes. The original recipe has a sauce over it. So maybe next time I'd do a chicken broth something. I thought they were good, but maybe with a little juice the spinach would not have been so dry for hte kids.
1 stuffed chicken: 226 calories, 4.1 g fat, 19 g carbs, 4 g fiber, 10.9 g sugar and 30 g protein
Happy Eating!
TeAm Healthy
Tuesday, March 15, 2011
Chicken Stuffed Tomato
So for dinner tonight I made this chicken stuffed tomato. VERY light and yummy! It's altered, of course, as the original recipe called for mayonnaise & Ranch dressing.
4 medium tomotoes
3 C cubed cooked chicken (I used the chicken I can.)
1/2 C shredded carrots (I just Pampered Chef chopped them)
1/4 C chopped green onions
1/3 C fat free sour cream
1/3 C fat free cream cheese
1/4 C chopped walnuts (opt) (I didn't use)
Cut a thin slice off the top of each tomato. Scoop out pulp. Invert tomatoes onto a paper towel to drain. I was surprised how much juice was still in there. In a bowl combine everything except walnuts. I had to add quite a bit more sour cream to give it the right consistency. Spoon into tomatoes. Sprinkle with walnuts if desired. 4 servings.
Per serving:
145.1 calories, 1.9 g fat, 13.1 g carbs, 2.6 g fiber, 0.9 g sugar, 19.8 g protein
Te had a great idea that these would be great for a summer lunch. They were really good! Kids all liked at least the filling!
Happy Eating!
TeAm Healthy
4 medium tomotoes
3 C cubed cooked chicken (I used the chicken I can.)
1/2 C shredded carrots (I just Pampered Chef chopped them)
1/4 C chopped green onions
1/3 C fat free sour cream
1/3 C fat free cream cheese
1/4 C chopped walnuts (opt) (I didn't use)
Cut a thin slice off the top of each tomato. Scoop out pulp. Invert tomatoes onto a paper towel to drain. I was surprised how much juice was still in there. In a bowl combine everything except walnuts. I had to add quite a bit more sour cream to give it the right consistency. Spoon into tomatoes. Sprinkle with walnuts if desired. 4 servings.
Per serving:
145.1 calories, 1.9 g fat, 13.1 g carbs, 2.6 g fiber, 0.9 g sugar, 19.8 g protein
Te had a great idea that these would be great for a summer lunch. They were really good! Kids all liked at least the filling!
Happy Eating!
TeAm Healthy
Sunday, February 27, 2011
YUMMY Artichoke Dip!
So I was scouring Wal-Mart again looking for au jus sauce for our delicious French Dips we had yesterday and found a seasoning packet by the ranch and Italian dressing packets. It's called Recipe Mix for Hot Artichoke & Garlic Dip. I tore off the brand name but it's made by Kraft. I had to substitute all the ingredients they had except the artichokes, but figures the seasonings were what would make the most difference. So I did:
1 pkg fat free cream cheese
1 C fat free sour cream
14 oz can artichokes (in water) drained & chopped
1 C parmesan cheese
1 packet
Mix. Put in pie pan. Bake at 350 degrees for 20 minutes. I ate this with Flat Out Crisps (Flat Wrap makes crackers) and it was DELICIOUS! I couldn't tell sacrificing anything!
1/4 C dip (which is a LOT!) is 105 Calories, 2.63 g fat, 4.13 g carbs, 0 g fiber, 4 g sugar, 10 g protein.
Add 10 crackers: (crackers only) 80 calories, 1.23 g fat, 10.67 g carbs, 3.33 g fiber, 0 g sugar, 4 g protein.
It was SO yummy!
Happy Eating!
TeAm Healthy
1 pkg fat free cream cheese
1 C fat free sour cream
14 oz can artichokes (in water) drained & chopped
1 C parmesan cheese
1 packet
Mix. Put in pie pan. Bake at 350 degrees for 20 minutes. I ate this with Flat Out Crisps (Flat Wrap makes crackers) and it was DELICIOUS! I couldn't tell sacrificing anything!
1/4 C dip (which is a LOT!) is 105 Calories, 2.63 g fat, 4.13 g carbs, 0 g fiber, 4 g sugar, 10 g protein.
Add 10 crackers: (crackers only) 80 calories, 1.23 g fat, 10.67 g carbs, 3.33 g fiber, 0 g sugar, 4 g protein.
It was SO yummy!
Happy Eating!
TeAm Healthy
Thursday, February 17, 2011
DELCIOUS breakfat
I found a new breakfast that I love! Nothing fancy, but here is what I did:
sprayed a small saute pan. Put in about 1 C baby spinach. Wilted it. Cracked in 5 egg whites and added a dash of garlic salt. Scrambled that up. Toasted 2 roasted onion bagels. Open face on a plate, topped with eggs and maybe 2 tsp of parmesan. SO YUMMY! I found these bagels called "Alternative Bagels". They are high protein and decent carbs. I like them. They were by the cream cheese at our store.
Anyhow, the nutritional value was:
225 calories, 27.50 g protein, 30.5 g carbs, 2 g fat
Happy Eating!
TeAm Healthy
sprayed a small saute pan. Put in about 1 C baby spinach. Wilted it. Cracked in 5 egg whites and added a dash of garlic salt. Scrambled that up. Toasted 2 roasted onion bagels. Open face on a plate, topped with eggs and maybe 2 tsp of parmesan. SO YUMMY! I found these bagels called "Alternative Bagels". They are high protein and decent carbs. I like them. They were by the cream cheese at our store.
Anyhow, the nutritional value was:
225 calories, 27.50 g protein, 30.5 g carbs, 2 g fat
Happy Eating!
TeAm Healthy
Wednesday, February 16, 2011
Easy Tortellini Soup
So this is what we had for dinner tonight....8 out of 8 LOVED it! YAY!! I doubled it for my family and next time I will triple it as a serving is only 1 cup.
1/2 lb groudn turkey
1 medium onion, chopped
1 garlic clove, minced
2 cans (14.5 oz ea) chicken broth
1 can (14.5 oz) diced tomatoes, undrained
9 oz refrigerated cheese tortellini (or your choice of filling)
3 C chopped fresh spinach
shredded parmesan, cheese (opt)
In large sauce pot, saute onion, garlic and ground turkey. Add broth and tomatoes. Bring to a boil. Reduce heat; simmer for 10 minutes.
Add tortellini; cook 7-9 minutes or until tender. Stir in spinach and heat until wilted. After placing in bowls, sprinkle with cheese. About 6 - 1 C servings.
w/o cheese: 208 calories, 6 g fat, 25.1 g carbs, 14.5 g protein
VERY YUMMY! I added a little cheese! Was even better!
Happy Eating!
TeAm Healthy
1/2 lb groudn turkey
1 medium onion, chopped
1 garlic clove, minced
2 cans (14.5 oz ea) chicken broth
1 can (14.5 oz) diced tomatoes, undrained
9 oz refrigerated cheese tortellini (or your choice of filling)
3 C chopped fresh spinach
shredded parmesan, cheese (opt)
In large sauce pot, saute onion, garlic and ground turkey. Add broth and tomatoes. Bring to a boil. Reduce heat; simmer for 10 minutes.
Add tortellini; cook 7-9 minutes or until tender. Stir in spinach and heat until wilted. After placing in bowls, sprinkle with cheese. About 6 - 1 C servings.
w/o cheese: 208 calories, 6 g fat, 25.1 g carbs, 14.5 g protein
VERY YUMMY! I added a little cheese! Was even better!
Happy Eating!
TeAm Healthy
Tuesday, February 1, 2011
Protein Pancakes
I found this recipe on a friend's blog. I am trying them tomorrow for breakfast!
PROTEIN PANCAKES
1/2 cup rolled oats
1/2 cup fat-free cottage cheese
1/2 cup egg whites (you could easily use powdered egg whites in this recipe)
1 tsp. vanilla extract
Pinch of cinnamon
No need to grind the oats into flour. Just use a blender or food processor to combine ingredients below. (I used a Magic Bullet) Then cook batter like pancakes for 2 minutes per side. These are great served with fresh fruit and a drizzle of agave nectar (I like Xagave brand)! They taste a little bit like French toast.
Cal 280, 30.5 g protein, 32.5 g carbs, 3 g fat
I am not sure how many it makes.
Happy Eating!
TeAm Healthy
PROTEIN PANCAKES
1/2 cup rolled oats
1/2 cup fat-free cottage cheese
1/2 cup egg whites (you could easily use powdered egg whites in this recipe)
1 tsp. vanilla extract
Pinch of cinnamon
No need to grind the oats into flour. Just use a blender or food processor to combine ingredients below. (I used a Magic Bullet) Then cook batter like pancakes for 2 minutes per side. These are great served with fresh fruit and a drizzle of agave nectar (I like Xagave brand)! They taste a little bit like French toast.
Cal 280, 30.5 g protein, 32.5 g carbs, 3 g fat
I am not sure how many it makes.
Happy Eating!
TeAm Healthy
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