Banana Bread - 87 calories a slice!

I LOVE banana bread, even though you can't get me to eat a banana.  I love it so much I get nervous making a whole loaf because I don't know if I can make it last over a few days instead of just eating it all!  Here is a recipe I've "health-ified."  Just had two slices for breakfast with some fat-free spray butter topping, and it was delicious!

Yields 12 slices at 87 calories apiece

Ingredients:

2 cups cake flour (800 calories)

1/2 cup of spray butter 

3/4 cup of Splenda brand brown sugar

2 over-ripe bananas (200 calories)

1/2 cup egg whites or egg substitute (50 calories)

1 teaspoon baking soda

a pinch of salt (the spray butter has a salty taste)

regular Splenda and cinnamon to taste

Directions:  Heat oven to 375 and spray a loaf pan with non-stick cooking spray.  In a blender, cream the brown sugar and spray butter.  In a separate bowl, combine the flour and baking soda.  Add the bananas and the egg substitute to the blender until smooth.  Slowly add the dry ingredients into the blender until batter is fully moistened.  Pour the batter into the pan, and bake for 45-50 minutes or until an inserted toothpick comes out clean!

310 Calorie Power Breakfast - Delicious!!

I swear that I would be able to sell this at a restaurant... Very, very tasty.

Ingredients:

• 1 cup egg substitute (60 calories)
• 2 slices thinly sliced pre-cut bacon (using turkey bacon would lower calories, but I didn't have any on hand - these were 60 calories for 2 slices.)
• 2 Tbs. fat-free plain vanilla yogurt (20 calories)
• 1 slice fat-free Kraft Single (45 C)
• 1 Yukon Gold potato (110 C)
• 1/2 cup spray butter or any other non-fat butter substitute (20 C)
• Salt, pepper, onion powder, basil to taste

Directions:  

Cut up your potato into small (home fry) pieces.  Generously pour the spray butter at the bottom of a non-stick omelet pan.  On medium, "fry" the potatoes (with salt, pepper, and onion powder) covered for 10 minutes, and uncovered for another 10.  You may need to stir to ensure that the potatoes aren't sticking to the bottom of the pan.  

Preheat your oven to 350 degrees.  Spray non-stick cooking oil into two cups of a muffin pan.  

In a bowl, whisk together the egg substitute, salt, pepper, onion powder, and yogurt.  Make sure it is uniform consistency, and pour into the muffin pan, about 3/4ths full.  Put your toppings (cut-up bacon, cheese, any vegetables you may want) on the top, and sprinkle basil over the top.  Put into the oven for about 10 minutes - the egg "cupcakes" should be quite high, but there shouldn't be any runny liquid at all.  Let sit for three minutes before carefully pulling them from the tins with a fork.

Serve egg muffins atop your "fried" home-style potatoes, and enjoy!

• 
  

French Onion Soup - Without the Fat

I absolutely love French Onion Soup - The cheesier, the better for me.  I finally came up with a recipe that is the lowest amount of calories (200 for this serving) with the biggest amount of flavor.  Ka-Ching!!

Ingredients:

1 can of Progresso French Onion Soup - onions drained (keeping them?  Add 30 calories)

1 wedge of Laughing Cow French Onion spreadable cheese

1/2 thin whole wheat pita pocket 

1 oz. freshly grated Parmesan cheese

To Make:

Preheat oven to 375 degrees

Spread the cheese onto half of the pita pocket, and place on a baking sheet.  Place into oven for 5 minutes or until the cheese is a little bubbly and the pita looks a little toasted.

Put the drained French Onion soup into the bowl you will be eating from, and place onto baking sheet.  Put the warm pita bread on top, cheese side up.  Sprinkle the Parmesan cheese over the top.

Bake for about 10 minutes, or until the cheese is golden brown.

A Plate of Buffalo Wings and Ranch Dip for 300 Calories? Yep.

Soooo Good!

I got this recipe from Hungry-Girl.com, an amazing website for the skinny fat girl.  I changed it a little bit and made the Ranch dip.  I made extras to freeze, which the recipe will yield, but 7-8 wings as seen above is 300 calories.

Ingredients for Wings:

Chicken Tenderloin Breast Strips

1 cup All-Bran Cereal

2 oz. fat-free Sour Cream and Onion Pringles

Louisiana Hot Sauce

Onion Powder, Garlic Powder, Salt, Pepper, and Cayenne Pepper to taste

Red Pepper Flakes (if you want to kick it up a notch)

Ingredients for Ranch Dip:

1/2 Cup Frago Plain Greek Yogurt

1/4 Packet Hidden Valley Ranch Dip Seasoning

Skim Milk to thin out dip

To Make:

1)  Cut the chicken breast strips into "wing-size" nuggets.

2) Pour a ton of Louisiana Hot Sauce into a bowl and add your chicken.

3) Blend All-Bran, Pringles, and seasonings in a blender until consistency of bread crumbs.

4) Cover your hot-sauced chicken pieces in the "bread crumb" mixture.  Cover well.

5)  Place chicken pieces on a baking sheet and bake at 375 degrees for 20 minutes, turning at the 10 minute mark.

To Make Yogurt Ranch Dip:

Blend the Ranch seasoning into the Greek Yogurt.  Add skim milk to thin to the consistency you desire.

Enjoy!

250 Calorie Chicken Enchiladas!

If your fat girl side loves chicken enchiladas, but your skinny girl side doesn't approve... try this recipe!  This recipe makes a single serving, but can be doubled and tripled, etc. for freezer meals for the week!

Ingredients:
1/2 cup Fago Plain Greek Yogurt
8 oz. Velveeta 2%
Pre-cooked Southwestern Chicken Strips (I used the Aldi brand) - about half the bag
Enchilada sauce (Trader Joes makes a good one)
1/8th bag taco seasoning
reduced fat cheddar cheese
2 corn tortillas

To make:
1) In a saute pan, melt down the Velveeta, and add the Greek yogurt and taco seasoning.  Stir until mixed and heated throughout.
2) Spread the mixture into your tortillas.  Add the chicken.
3) Roll and place into an 8x8" pan.
4)  Add the remaining mixture over the top of the enchiladas.
5)  Douse with the enchilada sauce.
6)  Sprinkle a little of the shredded cheese on top.
7)  Cook at 350 degrees for 15-20 minutes, or until the yogurt mixture is bubbling.

8)  Enjoy, and thank me later!