Tasty Tuesday Recipes

Tasty Tuesday: Swap and Save Calories

Save 100s of Calories: Choose Egg Whites Not Eggs
The LONG week-end is over.  There is still time to shed a few pounds before the summer season kicks off for real on July 4th.  Try some of these swaps courtesy of Hungry Girl.

1. Go egg-whites only for your morning scramble or omelette. A 3/4-cup serving of liquid egg whites (the equivalent of 3 eggs) is about 100 calories, and 3 whole large eggs are about 215 calories. I like the nutrients from the yolk so I only keep 1 yolk if I am having more than 1 eff.

2. Opt for English muffins over bagels.  The average whole-wheat English muffin has around 130 calories; a wheat bagel has closer to 300.

3. Three words: Powdered. Peanut. Butter. I LOVE Peanut butter. I mean who doesn’t right but who wants all of the calories (or points), right?  PB2 is good and can take the place of PB for less than half the calories.  Want it to be a little creamier?  Add a few extra drops of water.

4. Trade doughy rolls for flat sandwich buns.  These come in lots of flavors including bagels.  These slim 100-calorie versions are really good.

5. Making tuna or chicken salad, use fat-free plain Greek yogurt in place of regular mayo. For every 2 tbsp., you’ll slash over 150 calories!  I am a Miracle Whip Light kind of girl since I can’t have dairy and slash the calories as well.

6. Exchange rice for cauliflower rice.  I will admit, I love this swap BUT I do buy the frozen or bits since I never got it right with my blender.  Mash it up with your potatoes to cut the calories too.

7. Use nonstick spray on your skillet instead of oil. The spray is practically calorie-free, while a 1-tbsp. “glug” of oil runs about 120 calories.

8. Combine finely chopped brown mushrooms with ground beef to cut calories! Replace 4 oz. raw extra-lean ground beef with 2 cups of the mushrooms to save around 100 calories — just think if you were swapping out the fattier stuff!  I need to try this.

9. Spaghetti squash! Zucchini noodles! Veggie noodles are a great calorie saver — ditch conventional carby pasta, and you’ll save around 160 calories per cup.

 10. Eat an orange (or clementines) instead drinking orange juice. OJ has around 112 calories per cup, while a medium orange has just over 60 cals, plus filling fiber.

11. Switch from sugary sodas to zero-calorie carbonated water or seltzer. Or eliminate carbonated beverages totally.  Save about 120 calories per can!

12. Got dip? Use veggies instead of chips to scoop it up. An ounce (about 9 chips) of tortilla chips has around 140 calories and will be gone in no time.  Eat an entire large red bell pepper or about 14 baby carrots instead for around 50 calories.

13. Choose popcorn over chips — you get more volume! A single-serving baggie of Lay’s Classic has 160 calories. You can have 5 whole cups of 94% fat-free popcorn for 100 calories or less.

14. Having a chocolate craving? Why not have a fudge-flavored Enlightened The-Good-for-You Ice Cream Bar for 70 calories (plus 8g protein!).

15. Want something refreshing and sweet? Give fruity ice cream the cold shoulder. A measly 1/2 cup of strawberry ice cream has around 130 calories; have an entire cup of frozen berries for half the calories.

16. Halve the cheese. Cheese is great, but we’re generally served way more than we need. At a restaurant, ask for half of the usual amount to save calories without sacrificing flavor.

17. Request a to-go box right when your meal arrives. Keep a reasonable serving, put the rest in the box, and set it aside for another meal. (Or just split one entrée with a pal when dining out — save calories AND cash!)

18. When at the sandwich shop, opt for mustard over mayo. A tablespoon of full-fat mayo has around 100 calories, while standard yellow mustard has closer to 5. Yes, 5!

19. Trade dressing for salsa. Salad dressing can add hundreds of fatty calories to a healthy meal; 10 – 20 calories’ worth of salsa is a total bargain in comparison!

20. Choose broth-based soups over creamy ones. Fun fact: Yeah, you’ll save calories by selecting a lighter soup option — around 100 vs. 200 — but studies have shown starting a meal with a brothy soup leads people to take in fewer calories overall!

21. Lettuce buns. It’s gotten pretty trendy for restaurants to offer lettuce in place of traditional sandwich and burger buns; this is a stellar way to easily ditch around 200 – 300 calories. Don’t want to be extreme?  Take off the top, and eat the sandwich open faced.

22. Skip whole-milk morning lattes and sugary cappuccinos; grab a coffee with skim milk instead. We’ve been known to carry packets of our favorite natural no-calorie sweetener around for this very purpose.

What are your best tips for cutting calories?  Share them with us.

Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday – Super Bowl Treats

SUPER BOWL PICTURE

Well, my main team – the J-E-T-S, may not be in the Super Bowl but I will be cheering on the Carolina Panthers.  If you are wondering why – my daughter lives in North Carolina so it is on my list of favorite teams even if I don’t claim to be their Number 1 cheerleader.

Here are some YUMMY Super Bowl snacks courtesy of the Food Network:

Hot Crab Dip Mix 3 ounces cream cheese, 1/4 cup mayonnaise, 2 teaspoons lemon juice, and hot sauce and chopped parsley to taste; fold in 1/2 pound crabmeat. Spread in a baking dish, top with breadcrumbs (preferably panko) and bake at 425 degrees F until golden, about 15 minutes.

Mustard-Beer Dip Simmer 12 ounces pale ale until reduced by half. Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.

Cauliflower Hummus Toss 4 cups cauliflower florets with olive oil and 1 teaspoon curry powder; roast at 425 degrees F, 20 minutes. Puree with 1 drained can chickpeas, 3 tablespoons lemon juice, 2 tablespoons tahini, 1 garlic clove, and salt to taste. Blend in 2 tablespoons olive oil

Latin Chip Mix Combine 3 tablespoons melted butter with 1 teaspoon each ground cumin and chipotle chile powder. Toss with 3 cups black bean chips, 1 cup corn nuts, 1 thinly sliced jalapeno and 2 teaspoons lime zest. Bake at 400 degrees F, 10 minutes, stirring once.

Kettle Corn Put 3/4 cup popcorn kernels and 3 tablespoons each sugar and vegetable oil in a large heavy-bottomed pot. Partially cover and cook over high heat, shaking, until the popping stops. Season with salt.

Tex-Mex Shrimp Cocktail Mix 3/4 cup ketchup, two 4-ounce cans chopped green chiles, and 2 tablespoons each lime juice, horseradish and chopped cilantro. Serve with chilled cooked shrimp.

Breaded Pork Sliders Boil 1/2 cup ketchup, 1/4 cup each sake and Worcestershire sauce, 2 tablespoons each sugar and mirin, and 1 tablespoon each minced garlic and ginger, 5 minutes. Pound 1/2 pound pork cutlets until thin. Coat in flour, then beaten egg, then breadcrumbs (preferably panko); fry in hot oil. Slice and serve on 12 mini buns with the ketchup sauce.

Breaded Veggie Sliders Make Breaded Pork Sliders (No. 41), replacing the pork with cremini mushroom caps and/or sliced Japanese eggplant. Add shredded cabbage and sprinkle with toasted sesame seeds.

Shrimp Sliders Combine 2 tablespoons each mayonnaise and whole-grain mustard, 1 teaspoon Worcestershire sauce, and minced parsley and hot sauce to taste. Season 1 pound butterflied shrimp with salt and cayenne. Dip in buttermilk, coat in cornmeal and fry in hot oil. Serve on mini seeded buns with lettuce, pickles and the mustard sauce.

Mini Veggie Pockets Warm 12 mini pitas. Cut off the tops and fill with hummus, crumbled feta and chopped olives, cucumber, lettuce and tomato.

What will your Super Bowl snack table look like?  Share your favorite recipes with us..

Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday Pumpkin Pie Chessecake Dip

 

Pumpkin-Pie-Cheesecake-Dip-HERO.jpg

Just a few more days and it will be Thanksgiving.  Last year, we were planning on a house full of kids and heading to New York for the Macy’s Thanksgiving Day parade.  This year will be much quieter.

I’m LOVE pumpkin everything! I wanted to share this recipe that I found made with International Delight Pumpkin Spice Creamer.  I’m going to  make this as an added treat on Thanksgiving.  They said it was an appetizer but it definitely sounds like it would fit in the dessert category.  What do you think?

Prep time: 10 mins.     Total time: 10 mins

Ingredients

¾ cup International Delight Pumpkin Pie Spice Creamer
1 3.4 oz package pumpkin spice instant pudding
1 8oz package cream cheese, softened
¼ cup granulated sugar
2 cups frozen whipped topping, thawed
Graham cracker crumbs for garnish

Instructions
In a bowl, whisk together the International Delight Pumpkin Pie Spice Creamer with pumpkin spice instant pudding. Set aside for about 5 minutes.
In a mixing bowl, beat together the softened cream cheese and sugar.
Add in pudding to cream cheese mixture and beat.
Once well combined, fold in the 2 cups of thawed whipped topping and refrigerate.
When ready to serve, fill bowl with Pumpkin Pie Cheesecake Dip topped with graham cracker crumbs.

Notes:  If you can’t find pumpkin spice instant pudding (it is seasonal), you can use either vanilla or cheesecake instant pudding with a teaspoon of pumpkin pie spice.

You can serve this dip along side graham crackers or fruit, but I heard that if you serve it with Biscoff cookies (you know, the cookie butter cookies), the taste is out of this world! Serious pumpkin pie taste in each bite!

 

The best way to transport this to the family holiday feast is in a Thirty One Picnic Thermal.  This tote can hold to two 2-liter bottles! So when you turn it on it’s side, guess what?  it will hold my dip bowl.  WOOHOO!  My dip will stay chilled as I drive to my dad’s on Thanksgiving.  The picnic thermal is perfect for campouts, study group, picnics or soccer games. It’s insulated to keep cool things cool and warm things warm. It is approximately 13”H x 11”L x 6”D.  Okay, so maybe my dip will be sharing the space with a bottle of my favorite wine!

picnic thermal

Have a ThirtyOne-derful day!