Light Pumpkin Cheesecake

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I wanted to make a nice Thanksgiving dessert without all the calories and sugar. I took a regular pumpkin cheese recipe and switched out a few ingredients to make sure it was less calories and less sugar. Here is what you will need:

1 Pillsbury ready pie crust (This is found in the refrigerated aisle next to the same brand biscuits, croissants and cinnamon rolls)

1 package of (8 oz) of 1/3 less fat cream cheese

1 can (15oz) of 100% pure pumpkin (I used Libby’s)

2/3 cup of light agave nectar (Feel free to replace this for 1 cup of sugar if you’d rather)

1 tbsp of vanilla extract

1 tsp of ground ginger

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

1/4 tsp of all spice

3 large sized eggs

8 ounces of Carnation Evaporated Milk (If you can find a light version that would be better)

If you can, about 30 minutes to an hour before start off by taking out the cream cheese from the refrigerator and allowing it to soften more. When cream cheese is soften or you are ready to begin, preheat oven to 375 degrees and unroll pie crust (dusting with flour works great for handling, but I find is not necessary). Spray a 9 inch round baking pan with cooking or baking spray. Place pie crust in pan (I only fill the bottom of the pan, and cut off any excess sides. Crust will only be on the bottom and this saves more calories). Bake pie crust for 10 minutes.

While pie crust is baking, add cream cheese to mixer and beat for a few minutes until light and fluffy at medium to high speed. Then add pure pumpkin at medium speed until combined. Next, add the light agave nectar along with all of the spices with vanilla extract and mix on medium speed to combine as well. Finally add the three eggs and mix to combine. 

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Remove pie crust from oven and lower temperature to 350 degrees in your oven. Next, add pumpkin cheesecake filling to pan.

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Bake for 40 minutes until set.

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Allow to cool and then place in the refrigerator for an hour. You may also leave it overnight.

Before serving cut into 12 pieces.

Delicious and a little over 200 calories per serving.Not too sweet, just perfect and light!

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For nutritional information, please use MyFitnessPal‘s recipe section to input all your ingredients and get an accurate per serving calculation.

Stuffed Green Peppers

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A friend of mine made some delicious stuffed bell peppers. I had to recreate it because it was amazingly good. Here’s what you will need:

3 Small Russet Potatoes

2 Long Raw Carrots

8 Green Bell Peppers (large in size)

32 ounces Lean Ground Beef

Cooking Spray

1/2 tsp Salt

1/2 tsp Black Pepper

1 Small White Onion

4 Cloves of Garlic

1/2 Cup Prego Marinara Sauce with Meat

1/2 Cup Kraft 2 % Reduced Fat Mild Shredded Cheddar Cheese

First, peel the potatoes and dice them into cubes. Also, slice your carrots. Place both carrots and potatoes into a pot of water and bring to a boil. Boil for atleast 10 minutes until softened.

While the potatoes and carrots are boiling, cut the tops of 8 green peppers and clean out their centers. Put in a microwave safe dish. Add a small amount of water (just about half an inch). Cover with saran wrap, but leave a small corner open to vent. Microwave green peppers for 4 minutes. Remove and let cool.

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Preheat oven to 375 degrees.

Bring a pan to medium heat and spray with cooking spray. Add the ground beef and sprinkle with salt and pepper. Keep stirring as the meat browns completely. While waiting for the meat to brown, dice up one small white onion.

Once the meat is browned, lower the heat and add garlic (I grate mine right in) and the diced onions. Stir to combine. Then add 1/2 cup of the marinara sauce. Stir to combine and let heat for about 2 minutes on low.

Drain the potatoes and carrots and add into the pan of browned meat. Stir to combine.StuffedPeppers2

Align the green peppers in a baking pan. Stuff each pepper generously with the meat combination.

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Place in oven and let bake for 12-15 minutes.

Then add the cheese and let bake for another 5-6 minutes.

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Remove from oven and serve!

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Serves 8.

For nutritional information, please use MyFitnessPal.

Beautiful Butternut Squash Hash

Recently I began Herbalife and I have to say that It has been an amazing experience. I mostly do a veggie based meal for dinner and my shake as a little treat afterwards. I absolutely love fresh veggies and herbs so this recipe was definitely a winner in my book.

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Ingredients (Serves 4):

2 tbsp Bertoli Extra Light Olive Oil

3 medium length raw carrots

1 lb butternut squash

1 whole green peppers

1 medium sized red onion

t tbsp smoked paprika

1 tsp kosher salt

1 tsp black pepper

5-6 sprigs of fresh thyme

Start off by chopping all your veggies. Here’s a great tutorial to cubing your butternut squash.

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Once all your veggies are cut, heat a large non-stick pan to medium heat with 2 tbsp of light olive oil. Once ready, throw in your carrots and butternut squash.  Cook for about 5-7 minutes stirring often.Add peppers and onions and sprinkle with smoked paprika, salt and pepper. Cook for about 10 more minutes, stirring often (feel free to taste for seasoning and add more as desired). Once all softened, turn the heat off, add the thyme and cover.

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Let all the thyme flavor be absorbed by giving it a good 5 minutes or so.Remove lid and remove thyme and serve!

You can add a nice fried egg (use pam, not butter or oil) on top, a poached egg or just eat it by itself. It is absolutely fresh and delicious.

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Feel free to cut the servings in half if serving as a side dish.

*Per Serving (butternut squash hash only, does not include egg): Calories 163|Carbs 23|Fat 7| Protein 3

*Nutritional information is calculated using MyFitnessPal.com recipe calculator.

Please feel free to contact me if you are interested in trying Herbalife: eatmywayskinny@gmail.com I am now a distributor.

Simple Grilled BBQ Pork Steaks

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Serves 4

This is a very simple recipe the whole family will love. Now with the weather changing, it’s perfect for an outdoor bbq day and only has 3 simple ingredients:

– 24 oz Bone-In Pork Shoulder Butt Blade Steaks (2-12 oz one’s will do)

– 2 tbsp Thick ‘n Spicy Brown Sugar Barbecue Sauce (Kraft)

– Weber Gourmet Burger Blend Seasoning

If your pork steaks are in the fridge or freezer, make sure to take them out and let them get to room temperature. Season steaks generously with the burger blend seasoning.

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Get your grill, whether indoors or out, to medium heat. Just before you put the pork steaks on, brush the pork steak with barbecue sauce. Place the steak on the grille barbecue sauce down. Then brush the side that is face up. Let grill for about 5-6 minutes before flipping (It is important not to flip too soon to get those nice charred grill marks).  Add more barbecue sauce as desired. Let grill for another 5-6 minutes until ready.

Done! Most importantly delicious! Serve with a side of veggies or a beautiful salad. Try to stay away from those carbs!

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*Per serving (Serves 4)

Calories 340| Carbs 4| Fat 12

*Nutritional information is calculated using MyFitnessPal.com recipe calculator.

Herbalife

I have decided to incorporate herbalife in my daily healthy eating habits. I am completely loving it and how it makes me feel. If you are interested in ordering, please feel free to contact me at eatmywayskinny@gmail.com!

General Tso Inspired Ground Chicken

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I absolutely love Asian food, so any chance I get I’m trying to create something with an Asian inspiration to it. I love general tso chicken, but my diet does not. Why not make something with similar flavor, but healthier? You can serve this up like I did with Jasmine Rice, but if you are just about reached your calorie limit or need a quick snack why not some lettuce wraps? I sometimes use cabbage because it holds up better. Something a dear friend taught me.

Ingredients you will need (Serves 4):

1/4 cup of 99% Fat Free Chicken Broth

1 tbsp of less sodium soy sauce

1 1/2 tbsp of Tomato Paste

1 tbsp of Apple Cider Vinegar (you may also use rice vinegar)

1 tsp of Hoisin Sauce

1 tsp of Sesame Oil

1 tsp of Siracha Hot Sauce (You may add more if you like it spicier)

1 tbsp of Honey

1 tsp of Cornstarch

1/2 tsp of Garlic Powder

1 Package of Cascadian Farm Organic Frozen Broccoli Florets (you can substitute another brand)

1 tbsp extra light olive oil

16 oz of Perdue Ground Chicken

Combine the first 10 ingredients in a mixing bowl and whisk to combine. Place aside.

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Heat 1 tbsp of extra light olive oil on medium heat in a pan and add the ground chicken once nice and hot. Once chicken is browned, add the sauce mixture and stir to combine. I use the whisk to also break up the ground chicken in smaller pieces. A fork works well too. Once combined, lower heat to simmer for about 7-10 minutes (until sauce thickens).

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While waiting for the sauce to thicken, follow instructions on back of broccoli package to heat in microwave or bring to a boil on the stove top. Once heated, drain before adding this to your dish.

Now that the chicken is ready, serve either over jasmine rice and assemble the broccoli florets like so. For a low carb version and/or a quick snack, cut up the broccoli into smaller pieces and mix with ground chicken to combine. Then serve as lettuce wraps.

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*Per serving of ground chicken:

Calories 261|Fat 16|Carbs 12

If you omit the broccoli, please remove 13 calories. You may also cut calories by using cooking spray instead of olive oil.

*Nutritional information is calculated using MyFitnessPal.com recipe calculator.