Caramelized Sweet Potatoes with Pecans

Ok, I absolutely love my aunt's "really bad for you" sweet potato casserole every Thanksgiving, I'm happy to say that after making this recipe today, I'm officially retiring the old casserole, sorry aunt Maria! I got this from a weight watchers magazine, Holy yummo!

Ingredients:

3(10oz) sweet potatoes, peeled and sliced into scant 1/2 inch rounds
1 tbsp unsalted butter, melted
1 navel orange
1 tbsp packed brown sugar mixed with splenda
1/4 tsp salt
1/4 tsp ground ginger
12 pecan halves, toasted and each broken lengthwise in half

Directions:

1 Preheat oven to 425F. Spray large rimmed baking sheet with nonstick spray.
2 Toss potatoes and butter in a bowl to coat. Spread in single layer on baking sheet (I just used a baking dish). Roast until browned on bottom and tender, about 20 minutes.
3 Meanwhile, grate zest and squeeze juice from orange. Set zest aside. To make glaze, combine orange juice, brown sugar/splenda mix, salt and ginger in a saucepan; bring just to boil, stirring occasionally. Reduce heat and cook, stirring occasionally until mixture is syrupy and reduce by one third. about 5 minutes.
4 Flip potatoes over and brush generously with glaze. Sprinkle with reserved zest and pecans!

Per serving: (2/3 cup) 99 CAL; 3gr FAT; 1gr SAT FAT; 0gr TR FAT, 4mg CHO; 174 mg SOD; 17 gr CARB; 2gr FIB; 2 gr PRO; (2 points)

Breaded Tilapia with flax

Okay, this recipe turned out so good, it should be ilegal....lol. Seriously, Dani Spies overdone herself this time, so good, and quick! Yum =P My hubby was very impressed!

Breaded Tilapia (with Flax!)

Ingredients

¾-1 lb Tilapia fillets
¼ cup of whole-wheat breadcrumbs
2 tbsp of ground flax seeds
2 tbsp Parmesan cheese
1/2 tsp of garlic powder
½ tsp oregano
Salt and pepper to taste

Directions

Preheat the broiler.

Combine breadcrumbs, flax seeds, cheese, and spices in a bowl.

Season tilapia with salt and pepper before dipping into breadcrumb mixture, the fillets should be moist enough that the coating will adhere without having to dip them into any eggs first.

Place breaded fillets on a baking sheet that is covered with foil and has been lightly coated with cooking spray.

Pop under the broiler for about three minutes per side.  They go fast, so keep your eye on them!
Serves 4.

Nutritional Analysis

Calories: 163; Total Fat: 4.6g; Saturated Fat: 1g; Cholesterol: 52mg; Sodium: 211mg; Carbohydrate: 7.1g; Dietary Fiber: 1.2g; Sugars: 0.5g; Protein: 23.7g

Curtis Stone's Dessert Recipes

This one is from episode of the biggest loser! Under 100 calorie cupcakes, and it is a clean recipe! yumoooo! Enjoy it!

Vanilla Cupcakes

Makes about 14 cupcakes

Ingredients
5 organic egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat Greek yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder

For the frosting
1 cup nonfat cream cheese
1/2 ripe banana

Method

• Preheat the oven to 325F.
• Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
• Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
• Fold in the yogurt.
• In a separate medium mixing bowl combine the flour and baking powder and mix well.
• Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
• Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
• Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
• Remove from the oven and cool the cupcakes at room temp.
• Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
• Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.

Nutrition Facts:
Calories 60
Total Fat 0g
Sat Fat g 0g
Cholesterol 5mg
Sodium 190mg
Total Carb 10g
Dietary Fiber 1g
Sugar 4g
Protein 5g

Fetta/Basil Stuffed Chicken Breast

  

I was in the craving comfort food mode today, so I decided to experiment with something baked., so after going through a whole bunch of recipes I came out with this.. This recipe turned out yumielishous!!!!! I particularly served with green bean casserole which complemented perfectly! So here is what you're gonna need;

3 chicken breasts

2 egg whites

½ cup south west panko

½ cup white whole wheat flour

3 tbsp parm cheese           

     Stuffing

¼ cup fetta cheese

½ cup chopped fresh basil

¼ cup cooked quinoa

¼ cup quarted cherry tomatoes

Directions

Preheat oven to 350 F. Cut chicken breasts open, you can season them as you'd prefer, I used a spicy no salt added mix.

In a medium bowl combine the fetta cheese, the basil, the quinoa and the cherry tomatoes. Spread about 2 tbsp of mixture on each chicken breast, then roll them up and use toothpicks to secure them.

In separate bowls put flower, egg whites and in a third one combine panko crumbs and parm cheese. Roll each chicken breast, first in the flour, then in the egg whites, then in the panko/cheese mix.

Spray a rimmed baking sheet or you can also use aluminum foil, arrange chicken so pieces are not touching. Bake at 350F for about 30-40 mins. Chicken should be between 165-170F. Delish!!!!!

Nutritional info:

Calories: 255.5; Total fat: 5.2