Weeeee....... Veggie Wheels!

Hey Y'all!
First of all I want to share some amazing news about myself. Since August 30th of last year, I have lost over 33 lbs! Whoo Hoo! Since I am an avid cook, and lover of food, this is a big achievement for me. So I may from time to time, share more healthier recipes for those of you who are trying to lose weight, and making better health choices.
This recipe is easy, and is from the book, "Hungry Girl Recipes and Survival Strategies for Guilt Free Eating in the Real World." The best thing is that is that it is only 143 calories per serving, which is six pieces! This makes only one serving, however, just multiply the ingredients to make more servings. I hope you enjoy it, and here's to a healthier 2013!!

Lulabelle

Weeeee.....Veggie Wheels

 

 

Ingredients:

 

1 medium low-fat flour tortilla (about 110 calories  & with at least 6g fiber)

 

1/4 cup chopped red bell peppers

 

1/2 cup fresh spinach ( stems removed )

 

1 tablespoon chopped tomatoes

 

1 tablespoon chopped scallions

 

1 tablespoon fat free cream cheese (softened)

 

1/4 tsp. ranch dressing mix, dry

 

 

                                               Directions:

 

1. In a small bowl, combine cream cheese, & ranch dressing mix; stir until smooth and mixed thofoughly
2. Microwave tortilla ( about 3-5 seconds) until slightly warm. Lay the tortilla on a clean flat surface and evenly spread cream cheese mixture on top of it.
3. Place spinach, red peppers, scallions and tomatoes evenly over cheese layer.
4. Very carefully, roll the tortilla up from one end to the other, creating a pinwheel of layers, as opposed to a burrito.
5. Wrap the tortilla securely in plastic wrap and place it in the fridge for at least one hour to chill.
6. When you are ready to eat, remove the plastic wrap and cut off both ends of the wrap where the tortilla does not fully wrap around.
7. Slice the rest of the wrap into six equal slices.

Makes 1 serving ( 6 pieces)

 

Per serving: 143 calories, 2.5 g fat, 506mg sodium, 27g carbs,

10g fiber, 3 g sugars, 10g protein

 

 



Easy Summer Salsa

Hey Y'all,
I developed this recipe because my daughter was tired of the processed salsa at the store and I was looking for something fresh that utilized the summer vegetables. It is especially good with whole grain tortilla chips for a healthier alternative. It will keep for at least a week in the refrigerator, but ours don't last that long because we usually eat it up so fast! It is so delicious,  I hope you enjoy it!  Note; make sure all vegetables are washed thoroughly, before using.     

Lulabelle

3 Large Fresh Tomatoes; (preferably from the garden or farmer's market) stem removed, chopped fine. (leave peel on tomatoes)

1 Large Green Bell Pepper; remove seeds & stem and chopped fine

1 Medium Vidalia (or sweet) Onion, peeled, and chopped fine

1/2  Bunch Fresh Cilantro; remove stems, use leaves only

2 teaspoons, Lemon Pepper

1 teaspoon salt; preferably Kosher or Sea Salt

1 teaspoon Garlic Powder

Juice of one Lime

1 -2 drops hot sauce, or pepper sauce  *optional

1. Place tomatoes, green pepper and onion in a large bowl. Sprinkle with spices, add hot sauce, drizzle lime juice evenly over vegetables, stir to mix well.

2. Place cilantro leaves in a large measuring cup. Using kitchen shears, chop cilantro, using quick cutting motions, inside the cup. You can also chop the cilantro very fine, or use a food chopper, but to me this is the easiest way. After chopping, the amount will be reduced to about 1/2 cup minced cilantro. (if you do not like that much cilantro, you can reduce the amount by half, but my family loves it!)

3. Stir well, to blend all ingredients; cover and refrigerate a few hours or overnight for flavors to meld. Serve with tortilla chips.

Yield: Makes about 4 1/2 to 5 cups Salsa



Cornflake, Pecan,and Marshmallow Topped Sweet Potato Casserole

Hey Y'all; with the holiday season quickly approaching, many of us fear gaining extra weight if we enjoy our favorite holiday meal. However, because this version of Sweet Potato Casserole has less than half the fat and sugar than the original, this is one side dish you can enjoy with no guilt or regret!  I love it when calories are cut, but the wonderful taste still remains.

 Here's to a Happy Thanksgiving! 

Enjoy...........Lulabelle

Cornflake, Pecan and Marshmallow Topped Sweet Potato Casserole

Sweet Potato Filling:

2 1/2 lbs. Sweett potatoes (about five medium)
2 Tbsp. butter, softened

1/2 cup firmly packed brown sugar

1/2 cup 2% reduced fat milk

1 large egg

1/2 tsp salt

1/2 tsp vanilla extract

vegetable cooking spray

Cornflake, Pecan and Marshmallow Topping:

1 1/4 cups cornflakes cereal, crushed

1/4 cup chopped pecans

1 Tbsp brown sugar

1 Tbsp melted butter

1 1/4 cup miniature marshmallows

1. Prepare filling: Preheat oven to 400 degrees. Bake sweet potatoes on a baking sheet 1 hour or until tender. Reduce oven temperature to 350 degrees. Let potatoes stand until cool to touch (about 20 minutes): Peel and mash with potato masher.
2. Beat mashed sweet potatoes, 2 Tbsp softened butter, and next five ingredients at medium speed with an electric mixer until smooth. Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray.
3. Prepare topping: Stir together crushed cornflakes and next three ingredients. Sprinkle over sweet potato mixture in diagonal rows two inches apart.
4. Bake at 350 degrees for 30 minutes. Remove from oven; let stand for ten minutes. Sprinkle miniature marshmallows in alternate rows between cornflake mixture and bake 10 more minutes.

Yield 8 servings

267 calories per serving; Fat 7.9G

Farmer's Market Summer Salad

Hey Y'all!

This summer has been unbelievably hot here in the Low Country Region. I don't know about you, but on days like these, I don't even feel like cooking~ I just want to lie down and feel the cooling breeze of a ceiling fan. So here is an easy recipe that utilizes the abundant fresh produce available from the local Farmer's Markets. It compliments grilled chicken or shrimp perfectly, or you can also scoop it atop shredded lettuce and then top that with chilled shrimp for an instant, light, summer entree salad. It's an ideal way to enjoy the deliciousness of fresh summer veggies in a healthy way. Enjoy!!

Lulabelle

Farmer's Market Summer Salad



3 garden cucumbers, cut in half lengthwise, then sliced across into half moon shapes (leave peel on)

1/3 cup chopped red onion

1 ripe avocado, peeled and diced

1 1/2 cup chopped fresh tomatoes (regular or cherry)

2 tsp. fresh lemon juice

2 tsp.chopped fresh basil

1/2 tsp sea salt

1/8 tsp. black pepper

1 1/2 Tbs Balsamic Vinegar

1. Place chopped avocado in large glass bowl. Sprinkle with lemon juice, stir gently with spoon to evenly coat.
2. Add remaining vegetables, basil, salt and pepper; stir again to combine well.
3. Sprinkle lemon juice evenly over vegetables in bowl; stir again to coat well.

Yield: 4 servings