A festive dessert that is low in calories. Store bought or home made angel food cake with low fat whipped cream and fruit is a dessert for special ocassions and holidays that you can feel good about.
Slow-Cooker Everything Fajitas
1/6th of recipe (about 1 cup): 169 calories, 4g total fat (1g sat fat), 617mg sodium, 7g carbs, 1.5g fiber, 3g sugars,25g protein
If you always order the mixed-grill fajitas, it's time to get your surf 'n turf on at home!
Prep: 20 minutes
Cook: 2 hours on high or 4 hours on low, plus 15 minutes
8 oz. raw boneless skinless chicken breast, cut into strips
8 oz. raw flank steak, cut into strips
1/2 tsp. each salt and black pepper
2 cups sliced red and green bell peppers
2 cups sliced onions
2 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/8 tsp. cayenne pepper
2 cups chicken broth
8 oz. (about 16) raw large shrimp peeled, tails removed, deveined
Place chicken and beef in a slow cooker, and season with salt and black pepper.
Add peppers, onions, and remaining seasonings. Top with broth, and stir to mix.
Cover and cook on high for 2 hours or on low for 4 hours, or until chicken and beef are fully cooked.
If cooking on low heat, increase heat to high.
Add shrimp to the slow cooker, and stir to mix.
Cover and cook for 15 minutes, or until shrimp are cooked through.
Serve with a slotted spoon, draining the broth.
MAKES 6 SERVINGS
3 Ways to Enjoy It...
* Forget taco salad; a serving of this fajita mix makes an awesome topper for your greens. Instead of dressing, try salsa!
* For a morning fix, toss in a skillet with egg whites or fat-free egg substitute. Fajita scramble!
* Two words: cauliflower rice. Scoop your fajita goodies over a bed of cooked cauliflower rice, top with salsa, and go to town...
FROM HUNGRY GIRL.com
3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 large egg, lightly beaten
1 green onion, sliced
In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.
1 tablespoon vegetable oil
1 pound large shrimp, peeled and deveined
1 1/2 cups thinly sliced red bell pepper
1 cup small broccoli florets
1/2 cup julienned carrots
1/2 cup coarsely chopped onion
1/2 cup sugar snap peas
1/2 cup Hawaiian marinade
1 can (8 ounces) pineapple chunks in juice, drained
Heat oil in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes or just until shrimp turn pink. Remove shrimp from skillet. Set aside.
Stir vegetables into skillet. Cook and stir 4 minutes or until tender-crisp.
Return shrimp to skillet. Add marinade and pineapple chunks; cook and stir 2 minutes or until heated through. Serve over cooked cauliflower rice.
Recipe courtesy of McCormick.com
4 skinless chicken breasts
Lemon Pepper seasoning, to taste
1 14-oz can fire-roasted tomatoes with juice
1 cup of your favorite pasta sauce
1/4 cup balsamic vinegar
6 cloves garlic, chopped
2 cups of thin pepper strips- mixed green, yellow and orange peppers
2 large Portobello mushrooms, sliced (optional)
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives (optional)
2 heaping tablespoons capers (optional)
1/2 cup golden raisins
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram
Preheat the oven to 350 degrees F.
Lightly spray 10x13-inch baking pan with olive oil spray.
Season the chicken with lemon pepper; place in the baking dish.
In a mixing bowl, combine the remaining ingredients and pour over the chicken breasts.
Loosely cover with foil and bake until the chicken is no longer pink inside, anywhere from 30 to 45 minutes depending upon the size of the chicken breasts.
Active Time: 25 Mins Total Time: 25 Mins Yield : Serves 8 (serving size: about 1 1/4 cups)
by Southern Living
If you think your grill is only for cooking the main entrée, hot dogs, or burgers, think again. During summer, we all love eating fresh, seasonal fruit for a tasty snack or dessert. But, have you ever tried eating grilled fruit, particularly when tossed into a crisp summer salad? Whether you enjoy it in a sweet or savory dish, fruit is a welcomed treat that is made all the more delicious thanks to the grill. Nature’s sweetest delicacy and Georgia staple is slightly charred and tossed with baby arugula, feta cheese, mint leaves, chopped pistachios, and vinaigrette to make a refreshing appetizer or side dish paired with grilled meats. Fortunately, cooking a meal on the grill is super easy, even if you’re not a grill master. Don’t believe us? You’ll be pleased to learn this recipe comes together in just 25 minutes. Traditional, firm ripe peaches work best in this dish. Place peaches, cut sides down, on the grill for about 4 minutes, or until well charred. The smoky flavor marries perfectly with the natural sweetness of peaches to deliver a delicious caramelized crunch. Next, toss together arugula, feta, mint, and toasted pistachios in a large bowl. Whisk together ingredients to make the oil and vinegar-based dressing, and serve grilled peaches over salad. Your summer backyard bash just got a whole lot juicier and tastier.
- 2 firm ripe peaches, quartered (about 1 lb.)
- 2 (5-oz.) packages baby arugula
- 1 cup crumbled feta cheese
- 3/4 cup torn fresh mint leaves
- 3/4 cup roughly chopped toasted pistachios
- 1/2 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
How to Make It
Preheat grill to high (450°F to 550°F). Place peaches, cut sides down, on oiled grates; grill, uncovered, until well charred, about 4 minutes, turning to grill on all sides.
Toss together arugula, feta, mint, and pistachios in a large bowl.
Whisk together olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper in a medium bowl until well combined. Drizzle vinaigrette over arugula; toss to combine. Serve grilled peaches over salad.
Baja Butternut Squash Soup
This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin.
- 1 1/2 pounds (1 small to medium) butternut or other winter squash. This can be purchased precut.
- 1 teaspoon canola oil
- 2 stalks celery, chopped
- 1 small onion, diced
- 1 carrot, chopped
- 1 teaspoon ground cumin
- 1/4-1/2 teaspoon ground chipotle chile (see Note)
- 1/8 teaspoon ground cloves
- 6 cups vegetable broth
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup nonfat plain yogurt
- 2 tablespoons snipped fresh chives or chopped parsley
- Preheat oven to 350 °F.
- If using whole squash, cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle. If using precut squash, simply simmer in water until tender.
- Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.
- Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).
- Make Ahead Tip: Cover and refrigerate the soup for up to 3 days.
- Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty-spice section of most supermarkets
- Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Serving size: about 3/4 cup
Per serving: 49 calories; 1 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 2 g protein;