Lightened-Up Apple Crisp

This healthy apple crisp recipe is sweet and simple to prepare but uses very little added sugar.

Number of Servings: 9

Ingredients

3 medium baking apples, cored, sliced thin

1 tsp cinnamon

2 Tbsp sugar

2 Tbsp flour

Topping:

1 cup quick oats

1 tsp vanilla

1/2 tsp cinnamon

1/4 cup brown sugar

2 Tbsp heart-healthy margarine

Directions

Mix first four ingredients and place into 9-inch (square or round) baking dish.

In small bowl, mix topping ingredients until crumbly. Sprinkle topping over the apples.

Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).

Nutrition Facts
Servings Per Recipe: 9
Serving Size: 1 serving
Amount Per Serving
  • Calories 122
  • Total Fat 3.5 g
  • Saturated Fat 0.7 g
  • Cholesterol 0.0 mg
  • Sodium 33.9 mg
  • Potassium 79.5 mg
  • Total Carbohydrate 25.2 g
  • Dietary Fiber 2.5 g
  • Sugars 14 g
  • Protein 1.5 g

Carrot Cake Recipe – Healthy To Fit

I’ve tried many carrot cakes, and this is my favorite recipe!

Ingredients:
– 2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup brown sugar
– 2 tsp ground cinnamon
– 1 tsp ground nutmeg
– 2 tsp baking soda
– 1 tsp salt
– 1/2 cup raisins
– 1/2 cup egg substitute
– 2 egg whites
– 2 1/2 cups shredded carrots
– 1/2 cup applesauce
– 1/3 cup canola oil
– 12 oz fat free cream cheese
– 3 tbsp hot water
– 1 7 oz jar of marshmallow creme
– 1 tsp vanilla extract

Directions:
Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-fat cooking spray (I used butter flavored Pam), line the bottoms with parchment or wax paper, and spray the paper with the nonstick spray.
Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl.
Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, and raisins, and hot water stirring until blended. With a rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter evenly in the cake pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, approx 30-32 minutes. Let cool for 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on racks.
To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth.
Place on layer of cake on a cake plate, and using 1/2 cup of frosting, frost evenly out to edges. Place other layer of cake on top, and spread remaining frosting on top and on sides. Slice into 16 servings.

Entire recipe makes 16 servings
Serving size is one slice

1,510 calories, 84g fat, 600mg sodium, 179g carbs, 6g fiber, 129g sugars, 18g protein

Easy Chicken-Corn Chowder

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

6 servings (serving size: about 1 cup)

Ingredients

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn

Preparation

Melt the butter in a large Dutch oven over medium heat.
Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently.
Add flour; cook 1 minute, stirring constantly.
Stir in milk and remaining ingredients.
Bring to a boil; cook until thick (about 5 minutes).

Nutritional Information

Calories 257
Fat 8.1 g
Sat fat 4.4 g
Protein 19.1 g
Carbohydrate 28.6 g

Fiber 1.9 g

Asian Style Beef & Broccoli

This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious.

Ingredients

1 clove garlic, crushed
1 medium onion, coarsely chopped
1 (2-inch piece) ginger, crushed
1 tablespoon Olive oil
10 ounces beef, sliced to strips
10 ounces broccoli, florets
1 bell pepper, seeded and sliced
1/4 cup lite (lower-sodium) soy sauce, optional Tamari or coconut aminos
1/2 teaspoon honey
3 tablespoons fresh lemon juice
1/4 teaspoon ground black pepper
1/2 cup water, divided
1 tablespoon cornstarch or arrowroot

Directions

Over medium heat, in a wok or saucepan with olive oil, sauté the garlic, ginger and onion for 3 minutes. Add the beef and cook for 5 minutes. Add the broccoli and bell pepper.

In a small bowl, mix the soy sauce, honey, lemon, and ground pepper. Adjust to taste.

In another small bowl, mix the starch and half of the water. Set aside.

Pour the soy sauce mixture in the wok then add the remaining half of the water. Cook for 10 – 15 minutes or until the vegetables are cooked through but still crispy. Pour the cornstarch mixture and cook until the sauce is thick. Serve with steamed brown rice or quinoa.

Nutrition Facts

Yields: 4 servings
Serving Size: 1/4 of recipe
Calories: 218
Total Fat: 8 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 43 mg
Sodium: 320 mg
Carbohydrates: 17 g
Dietary Fiber: 3 g
Sugars: 5 g
Protein: 20 g

Boston Cream Pie Minis

Learn how to make these delightful Boston Cream Pie Minis! Fill the cupcakes with vanilla, and then top them with chocolate for the perfect finishing touch!

Boston Cream Pie Minis: makes 48-52

Cake:

  • 1 box yellow cake mix
  • 3/4 c. egg beaters
  • 1/3 c. nonfat plain yogurt
  • 1 c. water

Filling:

  • 1 box sugar free vanilla instant pudding
  • 1 c. skim milk
  • 1-1/2 c. Cool Whip Free

Topping:

  • 4 oz. semisweet chocolate

Mix cake ingredients together and spoon into mini muffin tins coated with cooking spray. Bake @ 350 until cupcakes spring back when touched. Cool completely.

Mix pudding with milk until blended and thickened. Fold in Cool Whip. Cut each cupcake in half horizontally and spread filling mixture over the bottom half; top with other half.

Melt chocolate in a double boiler. Spoon over cupcakes. Refrigerate for 1 hour or until serving.

Melt in Your Mouth Chicken

This was excellent chicken. it had great flavor and the chicken was so tender and moist.

Ingredients

1/2 cup light mayonnaise

1/4 cup light parmesan cheese
1/4 tsp salted seasoning
Pepper to taste

Instructions

Mix ingredients together in a bowl

Place 6 chicken breasts in a sprayed casserole dish and cover with sauce.

Tinfoil and bake at 350 for 45 min or until fully cooked.

Sprinkle with parsley

Makes 6 servings,

Crock-Pot, Barbecue Mini Meatballs

BBQ Meatballs.. easy to make in the crock pot, this recipe only takes 3 ingredients and 5 minutes to prep! Doesn’t get better than that.

Ingredients

1 pound package extra lean ground beef or turkey, see shopping tips

¼ cup Panko bread crumbs

1 large egg or 2 egg whites

½ cup onions, finely minced

2 tablespoons Worcestershire sauce

½ teaspoon garlic powder

½ teaspoon salt

Freshly ground black pepper, to taste

1½ cups onions, diced

1 (18 ounce) bottle barbecue sauce, I used Sweet Baby Rays, or use your favorite

¼ teaspoon red pepper flakes (add ⅛ teaspoon more if you like a bit of kick)

Directions

1. In a large bowl, combine ground beef, bread crumbs, egg, onions, Worcestershire sauce, garlic powder, salt and pepper. Using clean hands, mix all the ingredients and form 24 small meatballs, about ⅛ cup each (2 tablespoons)

2. To cook 1½ cups onions for sauce: cook in microwave for 2-3 minutes to soften.

3. Pour barbecue sauce into crock-pot. Add softened onions and mix well. Drop meatballs into sauce. Mix around to cover completely with sauce. Set crock-pot to low, 6 hours or on high heat 3 hours.

Makes 24 meatballs

Nutrition Facts

for 1 meatball and sauce
74 calories
1g fat
0g sat fat
7mg chol
5g prot
0g fiber
233mg sod
7g sugar

Blueberry Almond Coffee Cake

I’ve received many rave reviews for this tender coffee cake that’s chock-full of blueberries and sliced almonds. Since it’s not overly sweet, it’s just the thing for breakfast or a light dessert.

Ingredients

8 servings

  • 2 cups whole wheat flour (or 1 cup of white flour and 1 cup of whole wheat)
  • 1 egg
  • 1/2 tsp baking powder
  • 1/4 cup brown sugar
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup blueberries
  • 1/2 cup chopped almonds
  • 1 cup low fat buttermilk
  • 1 tsp vanilla extract

Directions

  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl, combine all of the dry ingredients and mix together removing any clumps. In another bowl, whisk together the egg, buttermilk, and vanilla. Slowly stir the wet and dry ingredients together until mixed. Try not to overmix or the cake will become tough.
  3. Gently fold in half of the blueberries and almonds.
  4. Pour everything into a round cake pan. Sprinkle the remaining blueberries and almonds on top.
  5. Bake for 30-35 minutes until a toothpick comes out clean. Enjoy!

Nutrition Information

Serving Size: 1/8 of cake
Calories 195
Total Fat 5 g
Saturated Fat 1 g
Total Carbohydrate 34 g
Fiber 5 g
Sugars 11g
Protein 7 g

Fresh Vegetable Soup – Healthy To Fit

A light soup that is loaded with big chunks of fresh veggies.

Ingredients

  • 2clove(s) garlic clove(s)minced
  • 2medium uncooked carrot(s)diced
  • 2small uncooked zucchinidiced
  • 2cup(s) uncooked savoy cabbageor other variety, shredded
  • 2cup(s) uncooked Swiss chardchopped
  • 2cup(s) uncooked cauliflowersmall florets
  • 2cup(s) uncooked broccolismall florets
  • 1medium uncooked onion(s)diced
  • 1medium sweet red pepper(s)diced
  • 1rib(s) uncooked celerydiced
  • 2tsp fresh thymechopped
  • 6cup(s) reduced sodium vegetable broth
  • 2Tbsp fresh parsleyor fresh chives, chopped
  • 12tsp table saltor to taste
  • 14tsp black pepperor to taste
  • 2Tbsp fresh lemon juiceoptional

Instructions

1 Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
2 Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
3 Serving size: 1 cup

Serving: 12

Notes

If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.There are so many variations on this recipe. Add or leave out vegetables to suit your taste.Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket’s salad bar.

Easy, Crock-Pot Barbecue Chicken Breasts

“A little spicy barbeque chicken that simmers all day in the slow cooker. Super easy preparation.”

Ingredients

6 chicken breasts (1½ pounds total) boneless, skinless

3 cups onions, chopped

1 (18 oz) bottle of barbecue sauce, I like Sweet Baby Ray’s original, Bull’s-eye original or use your favorite

1 (8 oz) can tomato sauce

2 tablespoons Worcestershire sauce

Directions

1. Place onions in a microwave safe bowl and cook in the microwave for 3 minutes to soften.

2. Add cooked onions to crock-pot. Stir in barbecue sauce, tomato sauce, and Worcestershire sauce. Mix well. Add the chicken breasts and submerged into sauce. Cover and cook on high heat 2 hours or on low heat 4 hours.

Makes 6 servings (each serving 1 chicken breast and ¼ cup sauce)

Nutrition Facts

for 1 chicken breast and ¼ cup sauce
231 calories
3g fat
1g sat fat
55mg chol
27g prot
30g carbs
1g fiber
600mg sod
20g sugar