Archive for October, 2019

Skinny Jalapeno Pimento Cheese

Ingredients 1 cup fat free plain Greek yogurt 1 jalapeno, diced 2 oz jar diced pimento 2 cups sharp cheddar cheese, shredded 1 cup Monterey jack cheese, shredded Dash of cayenne pepper (optional) Instructions In a medium bowl, mix all ingredients until combined. Tastes better after chilled in refrigerator for 30 minutes. Serve with cucumber […]

Low Sugar Banana Pudding

Ingredients 1 banana, thinly sliced 1 cup 2% cottage cheese 1 cup plain fat free Greek yogurt 1 0.9 oz box sugar free banana pudding powder ¼ cup vanilla whey isolate protein powder 8 vanilla wafers, crushed 2 cups sugar free whipped cream 6 packets stevia ¾ cup skim milk Directions In an 8×8 baking […]

Pickle Brined Chicken Tenders

Ingredients 1 ¼# chicken tenderloins 1 ½ cups pickle juice (or enough to cover chicken tenderloins) 1 egg 1 egg white ½ tsp tobacco or hot sauce of choice ½ tsp salt ½ tsp pepper ½ cup seasoned breadcrumbs ½ cup panko breadcrumbs Non-stick spray Directions Place chicken in a shallow bowl and cover with […]

Skillet Zucchini Succotash

Ingredients 3 cups cubed zucchini, preferably with the skin on 1 tsp olive oil, divided 1 small jalapeño OR ½ large jalapeño, chopped, seeds and ribs removed ½ chopped red onion 2 cloves minced garlic 1 cup corn, fresh or frozen 1 cup shelled edamame ¼ tsp dried thyme ¼ tsp salt ½ tsp ground […]

Lightened Up Squash Casserole

Ingredients 3 lbs yellow squash, cut into ¼ inch thick slices ½ large onion, chopped ½ teaspoon kosher salt 1 teaspoon garlic powder 1 teaspoon poultry seasoning 1 cup grated carrots 1 can (10.75 oz) of reduced fat cream of mushroom soup 8 oz plain non-fat Greek yogurt ¼ cup chives, chopped ¼ cup original […]