Herbed Tofu Lasagna with Zucchini

I LOVE Vegetarian Times!! This recipe made me weak in the knees! I know that a lot of vegetarian lasagna recipes can be really boring or have the same old ingredients but when I saw this one, there was something right away that intrigued me. Normally when I see lasagna that doesn't include meat they substitute all of the meat with a lot of cheese, and that means a lot of calories!! This has a great fresh taste and that special something that you can't put your finger on. I served this to a few hungry college students and they couldn't get enough! A side note, this recipe does make a LOT of food so it is best for parties or if you want to have a lot of leftovers so be prepared! While yes this is a little high in calories, you still need to let yourself have some guilt-free days! And trust me....this lasagna is worth the few extra calories!

Ingredients:
Serves 10

2 14-oz. pkg. firm tofu, well drained
1/2 cup chopped fresh basil
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1/2 tsp. red pepper flakes
1/4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)

Directions:

• Preheat oven to 350F. Coat 13x9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.
• Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.
• Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.
• Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

Nutritional Information
Per Serving:
Calories 314, Protein 18g, Total fat 12g, Carbs 36g, Sodium 617mg, Fiber 6g, Sugars 10g

What is your favorite Italian recipe that you can't seem to get enough of? I love anything with noodles :)

Guilt-Free Enchiladas!

OK here comes my love of Mexican food again! After I saw this recipe for guilt-free enchiladas I couldn't resist! My love of Hungry-Girl is coming out again but well she just has so many amazing ideas that I can't help myself!

I remember when I was young going out to eat at different Mexican restaurants almost once a week, and of course when I was young I didn't think twice about how many calories were in the food I was consuming. When I went home last time I sat down at a restaurant and looked around at all of the grease filled options and got worried. I felt that everything on the menu came with a side of grease and fat. After that experience I decided it was time to find low calorie versions of the food I grew up with and still love today. Don't get me wrong I will still indulge in a greasy plate of tacos every now and then but for those days I don't want all the calories I make these better for you alternatives!


Ingredients:

Serves 2

2 large corn tortillas (like Mission Super Size)

1 slice fat-free cheddar cheese, cut in half

2/3 cup enchilada sauce

1/3 cup fat-free refried beans

1/4 cup shredded fat-free cheddar cheese

1/4 cup chopped onions

1 tbsp. taco sauce

1/2 tsp. taco seasoning mix, dry

Optional toppings: fat-free sour cream, chopped scallions

Directions:

• Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes).
• In a small dish, combine the onions with the re-fried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm(or for an even better taste heat them up on the stove-top to give them a little extra crunch). Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one.
• Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas.
• Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty).
• Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!

Serving Size:

1 enchilada (half of recipe)

Calories: 187 Fat: 2g Sodium: 976mg Carbs: 29g Fiber: 4g Sugars: 5g Protein: 12g

I was reminded yesterday that not everyone is a vegetarian so I decided I would begin offering ways to add some meat in to the recipes I provide for those of you who can't give up your love of animal products. For this recipe go ahead and add some shredded chicken or even a little carne asada (that was my favorite back in my meat eating days) to spice things up a bit, but remember that the meat will add extra calories so figure those in if you are watching your calorie intake!

Now go fire up your ovens and let me know what you think!!

Spiced Bok Choy and Tofu Recipe

I saw this recipe yesterday and was craving something fresh and clean and thought this would hit the spot. It definitely did! With all the stress of school and work creeping up on me I needed something that was easy as well so I went to my favorite website, Vegetarian Times and found this amazing and simple recipe. I don't think anything is better than bok choy when you are in the mood for a fresh taste. With the seasons still changing I used frozen vegetables and they worked just as well! I love frozen veggies because they don't take the time to prepare that fresh ones do and they taste just as good if not better because they are always picked when they are at their prime. If I have time in my busy schedule to make this dinner you should be able to take 30 minutes and please your most difficult food critic.

Ingredients:
Serves 4
1 Tbs. peanut or vegetable oil
1 Tbs. dark sesame oil
9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
4 cups sliced shiitake mushroom caps
1 cup sliced scallion
2 garlic cloves, minced
1 jalapeño, minced
1 Tbs. grated fresh ginger
3 Tbs. water
3 Tbs. low-sodium soy sauce
1 tsp. granular sugar substitute
1 lb. firm tofu, at room temperature, cubed

Directions:

• Heat oils in a large skillet or wok over high heat. Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp. Add scallion, garlic, jalapeño and ginger, and stir-fry for 1 1/2 minutes.
• Meanwhile, mix water, soy sauce and sugar substitute together in a cup. Stir into bok choy mixture, and top with tofu. Cover, and cook just to heat through, for 1 minute.

Nutritional Information:

Per Serving: Calories: 360, Protein: 25g, Total fat: 18g, Carbs: 35g, Sodium: 710mg, Fiber: 8g, Sugars: 2g

After you try this tell me what you think!

Grilled Veggie Sandwiches

With the first day of spring yesterday I got excited and started thinking about how summer is just around the corner. I pulled out my George Forman Grill and found this recipe to make these sandwiches from one of my favorite websites, All Recipes. (I am very excited because I am finally beginning to understand how to link to other sites, so you will now know there I get some of these recipes!) Anywho, I served this to my roommate and she LOVED it. We had these sandwiches with a nice cold glass of Trader Joe's "Two Buck Chuck” and forgot that it was raining outside. I am now getting excited for the impending warm weather!


Ingredients:

Serves 4
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
4 focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese


DIRECTIONS:

• In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
• Preheat the grill for high heat.
• Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
• Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Serve!

Nutritional Information:

Serving Size: 1
Calories: 392, Fat: 23.8g , Cholesterol: 25mg , Sodium: 621mg, Carbs: 36.4g, Fiber: 3.5g, Protein: 9.2g

White wine, fruit salads and grilled foods make me think about summer....what foods remind you of summer?

Guilt-free Oreo Pie

I think it is time to post another dessert on here. Seeing as sweets are my favorite foods I don't think I can ever post too many! I went out to eat the other night and saw someone get an amazing looking Oreo dessert and because cookies (especially Oreo's) are my favorite I got a craving for something similar without 500 calories a slice! I started searching around online and found this recipe. I was a little daunted at first but it turned out to not be as difficult as I thought. It definitely exceeded my expectations and killed any cravings I had for cookies! There is no way the cookie lover in your life won't love this pie!



Ingredients:

Serves 8

4 packs 100 Calorie Packs Oreo Thin Crisps

3 cups light vanilla soymilk

1/2 a small (4-serving) pkg. JELL-O Sugar Free Fat Free Cook & Serve pudding mix; Vanilla

1 envelope unflavored Knox Gelatin (I know that a lot of vegetarians don't eat gelatin but I just try to not think about what it is made out of. If you don't use gelatin I am sorry but I don't know of any replacements)

2 cups thawed Cool Whip Free

2 tbsp. sugar-free chocolate syrup

Directions:

• Stir pudding mix into soymilk in a medium-large saucepan. Stirring constantly, bring to a full boil. In a large mixing bowl, combine soymilk mixture with gelatin and whisk continuously for at least 5 minutes (until gelatin is completely dissolved).
• Place dish in the fridge for about 45 - 60 minutes, until chilled and partially set. Meanwhile, take 1 and 1/2 packs of the cookies and process in a blender or food processor until reduced to fine crumbs (or place them in a sealable plastic bag and crush through the bag with a rolling pin; less clean up!).
• Place crumbs in a 9" pie dish, and use your hands to spread crumbs along the bottom to cover. Take remaining 1/2 pack of cookies along with 3rd pack and break into pieces; set aside. Once mixture in fridge is ready, stir in 1 and 1/2 cups of the Cool Whip (a wire whisk works wonders) until thoroughly mixed.
• Next gently stir cookie pieces into the mix. Carefully pour mixture into pie dish and spread evenly on top of crumbs. Return to fridge until set (3 hours or overnight).
• Once ready to serve, break 4th pack of cookies into small pieces. Spread 1/2 cup Cool Whip over pie and sprinkle cookie pieces on top. Drizzle with chocolate syrup and prepare to get cookies 'n cream crazy!

Nutritional Information:

Serving Size: 1 slice

Calories: 115 Fat: 1.75g Sodium: 175mg Carbs: 20.5g Fiber: 0.5g Sugars: 8.5g Protein: 3.75g

Now I can combine my two loves, cookies and pie! This pie made the gross weather outside not as bad!

Mozzarella Sticks!!

Who says low calorie foods can't taste good? These are a testament to delicious lite food at its best! I love cheese and I think it goes back to my mom and her pouring lots of parmesan cheese on everything! There was always freshly shredded cheese around, to the point where my mom went out and bought a parmesan cheese grader to ensure everything has cheese on it. These mozzarella sticks taste amazing, so the next time you want something cheesy and feel like indulging in a guilty pleasure make these and you won't have that guilt when you are done!


Ingredients:
Serves 1 (4 sticks)
2 light mozzarella sticks (50-60 calories and 2.5g fat per stick)
1/4 cup Fiber One bran cereal (original)
2 tbsp. fat-free liquid egg substitute salt, pepper & Italian seasonings; to taste
Optional: low-fat marinara sauce (for dipping)

Directions:

• Preheat oven to 375 degrees. In a food processor or blender, grind Fiber One to a breadcrumb-like consistency. Place crumbs in a small plastic container with a lid. Season crumbs with as much salt, pepper and Italian seasonings as you like. Set aside.
• Cut cheese sticks in half, so that you have 4 sticks. Place sticks in a small bowl, and pour egg substitute over the top of the sticks. Swirl egg substitute around so that it thoroughly coats the sticks.
• One by one, transfer sticks to the container with the crumbs. Cover container, and give it a shake to coat the sticks in the crumbs. Carefully return sticks to the dish with the egg substitute, and coat them again.
• Next put sticks back in the crumbs container, cover, and shake once more to coat (try doing this two at a time the second time around). Place sticks on a baking dish sprayed lightly with nonstick spray.
• Spritz the tops of the sticks with a quick mist of the spray. Place dish in the oven, and bake for 10 minutes (or until the first sign of cheese oozing out). If desired, serve with warm marinara sauce. Best when eaten immediately, while cheese is hot and gooey!

Nutritional Information:
Serving Size: 4 pieces
Calories: 155 Fat: 5.5g Sodium: 500mg Carbs: 13.5g Fiber: 7g Sugars: 0g Protein: 19g

Now you decide...those greasy fat-filled mozzarella sticks from your local pizza place or making these delicious lite cheese sticks that even have fiber in them!

Tell me what you think!

Mouthwatering Noodle-Free Lasagna

Noodle-free lasagna?? I know what you're thinking and trust me it's not as weird as it sounds. In fact you won't even miss the noodles! With the cold weather I am always in the mood for something warm and filling. I love coming home to a nice hearty meal after making my way through the cold and windy streets of Boston. There is nothing better than walking in to a home that is warm with the smell of fresh cooked food. This lasagna will definitely hit the spot no matter what that weather is doing outside!

Ingredients:

Serves 4

1 lb. (about 3 medium-sized) zucchini; ends removed and sliced lengthwise into wide, flat strips

1 large portabella mushroom; sliced into strips

1 large eggplant; ends removed and sliced lengthwise into wide, flat strips

15 oz. frozen chopped spinach; thawed, thoroughly drained and patted dry

16 oz. canned tomato sauce with garlic flavoring

1 cup frozen ground-beef-style soy crumbles

1 egg white

1 cup fat-free ricotta cheese

1/2 cup shredded fat-free mozzarella cheese

1 tbsp. reduced-fat parmesan-style grated topping

1 tbsp. chopped basil

1/4 tsp. salt pinch nutmeg

Directions:

• Preheat oven to 425 degrees. Heat soy crumbles in the microwave for 30 seconds, and set aside. Set out a row of several paper towels (as you cook the veggies, transfer them to the paper towels to drain excess moisture).
• Spritz a large pan evenly with nonstick spray, and bring to high heat. Once hot, lay as many zucchini and mushroom slices as you can fit flat in the pan, and cook for about 2 minutes per side. Continue until all slices are cooked, removing the pan from heat and re-spraying it between batches. Cook eggplant slices for about 3 minutes per side, continuing to work in batches (removing and re-spraying pan each time).
• In a large bowl, mix the spinach, egg white, ricotta cheese, basil, salt and nutmeg. Stir well and set aside.
• Spray a deep 8" X 8" pan with nonstick spray. Pour half (8 oz.) of the tomato sauce into the bottom of the pan. Then, layer half of the veggie slices on top in assorted order. Spread half of the spinach mixture on top.
• Sprinkle the soy crumbles evenly into the pan. Layer with remaining veggies, and then spread the rest of the spinach mixture on top. Cover with the remaining tomato sauce.
• Evenly top the lasagna with the mozzarella and grated cheese.
• Bake uncovered for 30 minutes (or until the cheese on top starts to brown). Let cool, cut into 4 pieces, and serve

Nutritional Information:

Serving Size: 1/4th of recipe

Calories: 238 Fat: 2g Sodium: 1,218mg Carbs: 33g Fiber: 11g Sugars: 14g Protein: 25g

Without the noodles you can now use all those carbs you would have wasted on some warm fresh italian bread. There is no longer a reason to feel guilty about having that extra slice or even a little dessert afterward!

Crunch into this Tasty Treat

Once again my love of Mexican-style food comes out. This is a low-calorie version of Taco Bell's Crunchwrap Supreme and much more tasty than theirs I'm sure! This is a great lunch to have on a lazy Saturday afternoon when the weather is gray and rainy. Serve this with lots of spicy salsa and maybe a good movie and you have a great afternoon for yourself! This recipe isn't as hard as it sounds so go ahead and try it.

Ingredients:

Serving Size: 1

1 Large Low-Fat/Low-Carb Tortilla

3 baked corn tortilla chips

1/3 cup frozen ground-beef-style soy crumbles (like Boca Ground Burger)

1/4 cup shredded fat-free cheddar cheese

1/4 cup shredded lettuce

1/3 tomato, diced

1 tbsp. fat-free sour cream

1/2 tsp. taco seasoning

Directions:

• Combine frozen soy crumbles, cheese and taco seasoning in a small microwave-safe bowl. Heat in microwave for 30 seconds.
• Warm tortilla for a few seconds in the microwave (making it easier to fold without ripping), and then lay it out on a flat surface. Place the soy crumble mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the edge of the tortilla.
• Layer the tortilla chips on top of the soy crumble mixture. Evenly top with sour cream, lettuce and then tomato.
• Folding Instructions: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections to meet the center, for a total of about 6 folds (until filling is completely enclosed).
• In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Serve!

Nutritional Information:
Calories: 210 Fat: 4.5g Sodium: 868mg Carbs: 32g Fiber: 16g Sugars: 2g Protein: 25g

Get your morning started off right with this amazing wrap!

Thank you again Hungry-Girl.com for giving me another amazing recipe! I tried this wrap this morning and it was amazing! I love starting the day off right with a big hearty breakfast, especially if I am going to the gym or have a busy day and don't have much time to eat. If you want a different take on this morning goodness you can also make a wrap using salsa and mexican mixed cheese with your eggs and take that with you for your long day. Breakfast is the most important meal of the day because starting your day off with something filling will help you make it to lunch without giving into tempting snacks along the way. Also, it boosts your metabolism and new studies have started showing that people who eat breakfast weigh less that those who don't, so there is no reason not to do this for you and your waistline.

Ingredients:

Makes 1 Serving

1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla, Large (or other low calorie tortilla)

1/2 cup chopped spinach

1/3 cup fa t-free liquid egg substitute (like Egg Beaters)

1 1/2 tbsp. Reduced Fat Natural Feta Cheese

1 tbsp. Hunt’s Tomatoes, Fire Roasted Diced with Garlic

2 pieces sun-dried tomato in oil & spices, chopped

Directions:

• Spray a small pan with nonstick spray, and bring to medium heat. Add egg substitute, and cook to form an egg patty (flipping and folding until firm). Remove egg patty and set aside.
• Remove the pan from heat, re-spray, and then return to medium heat. Add chopped spinach and both types of tomatoes. Stirring occasionally, cook for about 1 minute (until spinach has wilted). Add the cheese to the pan and cook for an additional 30 seconds (cheese should be melt-y). Remove from heat, and allow to cool slightly. Meanwhile, heat tortilla in the microwave until slightly warm.
• Place veggie/cheese mixture in the center of the tortilla. Place egg patty on top, and wrap the tortilla up envelope style (folding the sides in first, and then rolling it up from the bottom). Place wrap in the toaster oven (with the seam-side down) and bake for 1 - 2 minutes (until thoroughly heated). Serve.

Nutritional Information:

168 calories, 5.5g fat, 694mg sodium, 24g carbs, 15g fiber, 2g sugars, 20g protein

Stay tuned for more delicious breakfast recipes that are coming soon!

Pizza For Everyone!

I love pizza, but it can be so high in calories and greasy that you feel guilty for the rest of the day. Although pizza lovers rejoice! I have 3 different versions for any mood you are in! I have always loved pizza and was extremely excited when I got to go to Naples Italy, the birthplace of this amazing food. It was definitely not the kind of pizza I was used to but it was great none the less. The dough was hot, fresh and a little gooey with all this amazing cheese on it! Even though it was pouring rain and we had to go back to Rome on a train that smelled horrible with a ton of rude locals I wouldn't change it for the world!

As for these pizza's remember you can add any toppings you like, the ones I have are just suggestions. Make these whenever you have a craving for something warm, chewy and tasty.

English Muffin Pizza!

Ingredients:

1 serving

1 light english muffin (100 calorie whole wheat or white your choice)

2 tbsp. your favorite tomato sauce with added spices, salt and pepper to taste

1-2 oz Shredded Fat Free Mozzarella Cheese

Directions:

• Split english muffin and spread sauce on both sides. Top with cheese and any other ingredients you want (meat-free pepperoni, tomato, mushrooms, meat-free chicken strips).
• Bake at 350 degrees for 12-14 minutes

Nutritional Information:

Calories: 140, Fat: 1g, Sodium: 875mg, Carbs: 24g, Fiber 6.5g, Sugar: 2g, Protein: 2g

Meaty thin crust pizza

Ingredients:

1 La Tortilla Factory Whole Wheat Low-Carb/ Low-Fat Tortilla; Large Size (or any large tortilla about 80 calories)

1/2 cup fat-free tomato sauce

1/2 cup Morningstar Farms Sausage Style Recipe Crumbles

1 1/2 oz. shredded fat-free mozzarella cheese

Directions:

• Preheat oven 375 degrees and thaw crumbles in the microwave for 30 seconds
• Bake tortilla for 5- minutes on each side or until slightly crispy. Remove tortilla from oven and spread tomato sauce to the edge.
• Sprinkle crumbles evenly with cheese.
• Return pizza to the oven for 5 minutes or until cheese has melted
• Cut and serve

Nutritional Information:

1 serving

Calories: 260, Fat: 5g, Sodium: 1,2000mg, Carbs: 35g, Fiber: 20g, Protein: 25g

Rice cake pizza

Ingredients:

Serves 6

6 lightly salted rice cakes

1/3 cup pizza sauce

1/4 cup sliced ripe olives

1/4 cup diced green bell peppers

1/4 cup sliced mushrooms

1/3 cup fat-free shredded mozzarella cheese

Directions:

• Place rice cakes on a baking sheet as the oven preheats to 400 degrees
• Spread sauce evenly on each rice cake and top with remaining ingredients with the cheese last
• Bake for 10 minutes and serve

Nutritional Information:

1 cake

Calories: 73, Fat: 3g, Chol 6mg, Sodium: 171mg, Carbs:10g, Protein: 3g

Tell me about the different pizza combinations you love!

Topless Cherry Pie

I love dessert but hate how calorie filled it can be! I was craving a sweet cherry taste and my normal Sugar Free Jell-O fix wasn't working this time. I needed something fruity and gooey which is where this amazing Topless Cherry Pie comes into play! It is really low in calories and has lots of fiber (which is becoming more and more important, according to the media anyways). Fiber is a great tool to avoiding that horrible irregularity that can lead to a major build up and could cause colon cancer, but with this great pie and maybe a bowl a day of Fiber One cereal you can easily avoid that! Get ready to blow your friends and family away with this great pie at your next get together!

Ingredients:

Serves 8

2 cups Fiber One bran cereal (a personal favorite of mine!)

3 tbsp. light whipped butter

2 tbsp. Egg Beaters, Original

1 tbsp. cornstarch

1 20-oz. canned no-sugar-added cherry pie filling 

8 servings (16 tbsp.) Fat Free Reddi-whip

Directions:

• Preheat oven to 350 degrees
• In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Melt butter in the microwave for 20 seconds and combine with crumbs, Egg Beaters and stir until well mixed.
• In an oven-safe pie dish sprayed lightly with nonstick spray, evenly distribute mixture using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Bake crust in oven for 10 minutes, then remove and allow to cool.
• In a medium-sized nonstick pot, combine cornstarch with cherry filling. Heat stove top at medium heat, stirring often. Once cherry mixture begins to bubble, lower heat and continue to stir for 3 minutes. Remove from heat and allow to cool for several minutes.
• Evenly spoon cherry mixture into pie crust and allow pie to cool and set in fridge for several hours before cutting and serving. Before serving, top each slice with a dollop of fat-free whipped topping. 

Nutritional Value:

Serving Size 1/8th of the pie

Calories: 90, Fat: 2.5g, Sodium: 105mg, Carbs: 21.5g, Fiber: 7g, Sugars: 4g, Protein: 1.5g

Now go and try it and report back! I know you will love this amazingly low calorie pie especially if you are a big cherry fan! 

Grab your fork and dig in and if you eat more than one piece don't worry because it's only 720 calories for the WHOLE pie, but please try to not eat that much in one sitting or you could feel it later! 

Grilled Portobello Mushrooms and Zucchini tacos

Feel like going a little south of the border? Then try these tacos! They are delicious and lite! I know that Cinco de Mayo is still a few months off but who says that you can't have a nice taco night with some margaritas and lots of salsa! I love to make these when I get home sick for California or if I feel like eating something that feels greasy and unhealthy but are quite the contrary. These are also great if you are going to have a lot of people over to set up a 'make your own taco bar' with more options for them to add....this is just a suggestion. Add new items anything that tickles your fancy!

Ingredients:

Serves 8
5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4 inch thick
8 (4 1/2-inch) fat free corn tortillas
6 ounces (1 1/2 Cups) light or fat free Monterey Jack cheese, shredded 1/2 cup fresh salsa

Directions:

• Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
• Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
• Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft).Wrap loosely in a clean kitchen towel to keep warm.
• To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Nutritional Info:
Serving Size: 1 taco; Calories 87, Fat 1 g; Protein 4 g; Carbs 16 g;Fiber 3 g; Cholesterol 8 mg Sodium 379 mg

Want something to go along with those tacos? Well how about some homemade corn chips...or tortilla chips? It easy!

Ingredients:

Twelve 6-inch corn tortillas

1 tablespoon vegetable oil

Salt

Directions:

• Preheat the oven to 350 degrees F.
• Spray both sides of the tortillas with the olive oil flavored cooking spray. Stack the tortillas and cut the pile into sixths to make chips.
• Spread the chips out in a single layer on two large baking sheets and season with salt.
• Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.

Now go out an plan your own fiesta!!

Butternut Squash Fries

Do you ever get a craving for french fries but don't want to consume all the extra greasy calories? I know that when I am eating a sandwich (maybe a sloppy joe?) or even sometimes with a salad I crave something salty and crunchy! Well do I have something amazing for you! These SUPER EASY fries are a little sweeter than regular french fries but so much better! I even have been known to top them off with a Boca vegetarian chili bowl and some fat free cheddar cheese for delicious low cal chili cheese fries that are so easy to prepare even I could make them! 

Ingredients:

Serves: 1

½ Butternut Squash

Salt to taste

Directions:

• Pre-heat oven to 425 degrees.  Peel and de-seed your butternut squash. (If you have never cooked with a butternut squash before don't worry! It is a little difficult but if you don't want the hassle they sell some pre-peeled and cut!)
• Then cut it up into french fry shapes. (Don't worry about the shape as long as they are all about the same size!)
• Place on a cookie sheet sprayed with non-stick spray.  Cover lightly with salt. 
• Place tray in your pre-heated oven and bake for 40 minutes or so, flipping halfway through baking process.  Fries are done when they are starting to brown on the edges and get crispy.

Nutritional Info:

Serving Size:  5 oz., uncooked

Calories:  65, Fat: 0g, Sodium:  486mg (includes salt), Carbs:  16.5g, Fiber: 4g, Sugar: 3g, Protein: 1g

Yummy.... just thinking about these makes me want some more...It looks like I will be taking yet another trip to the grocery store! It's times like these where I am happy that I spend almost all my free time wandering around grocery stores and looking for the newest and greatest stuff.

I hope you enjoy these as much as I did!!

Sloppy Joes!

On this cold and rainy day I decided that I wanted some good old fashioned comfort food! You know like mom used to make when you were little and couldn't go outside because it was raining or snowing. While this didn't happen much to me in California growing up the few instances that it did rain no one dared to leave the house so my mom would just cook all day while we watched movies, or searched for snails outside (because they would only come out when it was raining and my brother and I love messing with them.) Anyways back to the point.. my favorite rainy day foods were anything that was messy and fun to eat like sloppy joes! 

Being a vegetarian who likes to keep things on the low cal side of life I wanted something that would taste just as good but without animals or tons of calories! So I came across this awesome recipe and tried it out! All I can say is it's better than mom used to make!! And it's better than those gross Manwich things you see in the store that come straight from a can. Call me crazy but any meat like product that comes out of a can scares me and well grosses me out. So I made this for my roommate and she loved it! You can make it as messy or neat as you want and it will give you something great to munch on while you watch the snow, or rain, or wintry mix as they like to call it here in Boston. And please don't let the picture scare you...I know it looks a little weird but it tastes amazing!! Try it for yourself!

INGREDIENTS

Serves 4
1-1/2 teaspoons olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
2-1/4 teaspoons chili powder
1-1/2 teaspoons tomato paste
1-1/2 teaspoons distilled white vinegar
1/2 teaspoon ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
4 kaiser rolls

DIRECTIONS

• Heat olive oil in a large skillet over medium heat. Add onion, celery, carrot, green pepper, and garlic: saute until tender. Stir in tomatoes, chili powder, tomato paste, vinegar, and pepper. Cover, reduce heat, and simmer 10 minutes.
• Stir in kidney beans, and cook an additional 5 minutes.
• Cut a 1/4 inch slice off the top of each kaiser roll; set aside. Hollow out the center of each roll, leaving about 1/2 inch thick shells; reserve the inside of rolls for other uses.
• Spoon bean mixture evenly into rolls and replace tops. Serve immediately.

NUTRITION INFORMATION
Amount Per Serving
Calories: 205, Total Fat: 3.9, Sodium: 580mg, Total Carbs: 35g, Dietary Fiber: 6.2g, Protein: 7.8g

Now that you have everything you need go ahead and pop in that movie and relax! I suggest a light hearted movie, Martian Child was pretty cute...but you have to be ready for a corny ending! Other than that it is pretty good! 

Happy eating!

Bok Choy with Chinese Mushrooms

This recipe is very tasty! I found it in my favorite cooking magazine Vegetarian Times. If you are in the mood for Chinese food but don't want all the calories trying cooking this up for a special someone. It's fast, easy, and delicious!!



INGREDIENTS:
Serves 2
8 dried Chinese black mushrooms
1 cup low-sodium vegetable broth
1 tsp. low-sodium soy sauce
1 Tbs. canola oil
1 lb. baby bok choy (about 4 bunches), halved
1 clove garlic, minced (about 1 tsp.)
1 tsp. sugar
1 medium red bell pepper, cut into 1-inch dice (about 1 cup)

DIRECTIONS:

• Combine mushrooms and broth in pot, and bring to a boil. Remove from heat, and soak 30 minutes to soften. Drain, reserving soaking liquid. Add soy sauce to soaking liquid, and set aside.
• Remove and discard mushroom stems. Cut caps into 1/4-inch slices.
• Heat oil in large skillet over medium-high heat. Add bok choy, cut side down, and cook 1 minute.
• Add reserved mushroom liquid, mushrooms, garlic and sugar, and cover. Simmer 5 minutes. Sprinkle bell pepper on top, and cook 5 minutes more, or until bok choy and peppers are tender.
• Remove lid, increase heat to high, and cook 2 to 3 minutes more, or until all liquid has evaporated. Serve hot.

NUTRITIONAL INFORMATION:
Per SERVING:
Calories: 166, Protein:6g, Total fat: 8g, Carbs: 24g, Sodium: 432mg, Fiber: 6g, Sugars: 8g

With only 166 calories this meal is satisfying without all of the calories. It only took me about 15 minutes to cook it after the 30 minutes of soaking. You can use that 30 minutes to do something nice for yourself....maybe a nice relaxing bubble bath, or enjoying your favorite sitcom! I enjoy those little moments to myself because they are very rare and far between! So grab your fork and dig in!

40 Calorie Noodles?

I was as skeptical as the next person when I heard about a package of noodles where the whole 8 ounce package was only 40 calories with 4 grams of fiber in all. I decided to go down to my local Korean market and try them out. I was please to see the package was only $1.50 so I knew even if this mysterious noodle turned out to be horrible I had wasted less than what I spend on a cup of coffee.

They come in a watery substance that made me a little nervous but I drained and rinsed then microwaved them for one minute and prepared myself. That whole minute in the microwave was a little nerve racking. I was wondering if I had just stumbled onto the best noodle ever and if I had why had I never heard of this before?

The noodles are done......I get out my yummy store bought pasta sauce and prepare for a journey into the unknown. The first bite came with some hesitation but after that first bite I was hooked!!!

These noodles tasted no different than any wheat based noodle I had ever eaten. Though yes they might have tasted a little different if you had eaten them without anything on them (which I tried and would not recommend) but I was shocked.

The noodles are made out of tofu which is why they only have 3 grams of carbs and 0.5 grams of fat. There is even a little protein in there but 1 gram is not that great. For $1.50 I found a new amazing discovery. I didn't feel guilty for eating the whole package because it was only 40 calories total! I would recommend checking out their website for a little more information and possibly to purchase if you don't have any Asian markets around. The shipping is a little much because they have to stay refrigerated but if you love pastas, soups, or even salads with a noodles but hate how high in calories they can be I would highly suggest taking a look.

The next time you are in the mood for pasta you should try these noodles with your favorite store-bought pasta sauce and lots of veggies. I love sautéing zucchini, asparagus, and mushrooms in a little olive oil with some garlic then adding the sauce in to heat it up. You will have an amazing meal with these new noodles for fewer than 150 calories!

If you have tried these noodles as well let me know what you think!

For more information about these amazing tofu noodles go to:
http://hlc.merchantcart.net/mainshopping.cfm?icg_id=82&Show=PURCHASE

What I'm All About

Hi! I am very excited to be starting this blog! It's going to be all about low-calorie vegetarian recipes. I became a vegetarian last year and realized there is a lot to do with vegetarian foods but a lot of it is high in calories and very time consuming to prepare. I enjoy spending time in the kitchen but not all day. So I am going to be dedicated to finding the best recipes I can and helping you understand more about how to cook and enjoy animal friendly foods! Happy Eating!