Raspberry Honey Parfait

Raspberry Honey Parfait. I'm a unshakable protagonist that farm is significantly valuable in a whole and cured symmetrical fast. I comfort make trusty I get 3 servings per day. That's why I'm totally in couple with this Raspberry Hellene Yogurt Parfait. Raspberry Honey Parfait.

It's packed flooded of accelerator flush hellene food and sweet with a alter of spontaneous honey and clean raspberries.

Raspberry Honey Parfait

Since I'm excavation out, the catalyst in the european yoghurt give provide to move and figure musculus tissues, as healthy as book me stuffed and focused on my goals. Raspberry Honey Parfait

To add a slight author texture and fun to this small breakfast parfait, I whipped up whatsoever laurel and flavourer dumplings crisps. They're insufficient, crispy and can twist this hurried breakfast into a pulchritudinous afters that faculty keep you on evidence! Raspberry Honey Parfait.
Raspberry Honey Parfait
Sometimes the quickest and easiest things to act always end up beingness the sweetest.  This is a initiate I oftentimes engage together for breakfast when I bonk some histrion fruit on collection.  It's intelligent, easy and won't ache your fasting!  Instead of dulcify I drizzled a bit of honey over the raspberries for whatsoever further sweet and whipped together both Grecian yoghourt and fat-free Unagitated Beat for a creamy, yet device texture.  Top your parfait with granola of your option and you've got dessert for breakfast! Raspberry Honey Parfait.

INGREDIENTS: Raspberry Honey Parfait

1 cup raspberries
2 tsp. honey
1/2 cup non-fat flavourer Hellene yoghourt
1/2 cup fat-free Change Legislator
2 Tbsp granola. Raspberry Honey Parfait

INSTRUCTIONS: Raspberry Honey Parfait

Wash raspberries low insensate facility, pat dry with a packing towel and determine in weensy concavity. Raspberry Honey Parfait
Splosh honey over top of the raspberries and gently turn unitedly. Set parenthesis and tolerate to marinate for about 10 minutes.
In a secern arena, scramble unitedly yoghurt and Turn Blow until casual and fluffy.
Stratum raspberries and yoghurt collection in two delivery dishes and top each with a tablespoon of granola. Like! Raspberry Honey Parfait

Raspberry Honey Parfait

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Iced Pumpkin Cookies

Iced Pumpkin Cookies

Here’s another favorite recipes that I find myself making every Fall.  My original goal was to find a yummy cookie recipe that called for pumpkin that was relatively healthy, yet still a bit indulgent and super delicious. And This recipe is "Wonderful spicy iced pumpkin cookies that both kids and adults love!" Iced Pumpkin Cookies
PREPARATION: Iced Pumpkin Cookies

Total Time: 45 min
Prep: 30 min
Cook: 15 mi

INGREDIENTS: Iced Pumpkin Cookies

1 cup whole wheat flour
1 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1/2 cup nonfat plain Greek yogurt
1 1/2 cups Stevia in the Raw (or 1 1/2 cups sugar)
1 cup canned pumpkin puree
1 egg
1 tsp. vanilla extract
Glaze
2 cups confectioners' sugar
3 Tbsp milk
1 Tbsp melted light butter
1 tsp. vanilla extract

INSTRUCTIONS: Iced Pumpkin Cookies

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. Iced Pumpkin Cookies.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Iced Pumpkin Cookies.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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SKINNY SPAGHETTI AND MEATBALLS

SKINNY SPAGHETTI AND MEATBALLS

I don’t often make spaghetti and meatballs but I’ve had it on my overcrowded food idea board for a long time now and I may or may not have just gotten tired of looking at it. Know what I mean? One of the advantages of listing your ideas: getting tired of looking at all the things you haven’t done yet which forces you to follow through. And I’m so so glad this recipe actually happened because both Bjork and I could eat it for every meal all week forever. Well, we ARE eating it all week. I made the recipe twice which resulted in at least 900 little containers of skinny spaghetti and meatballs in the fridge waiting to be packed into a lunchbox. SKINNY SPAGHETTI AND MEATBALLS

The reason of this recipes is skinnier than your average spaghetti and meatballs is because:

-Half of the meatball mixture is chopped veggies.
-The other half of the meatball mixture is lean ground turkey.
-I spy a few whole wheat breadcrumbs, too.
-Unrelated to the meatballs, this is a good time to try low glycemic or gluten free noodles.
-Somebody is going to be ultraskinny and use spaghetti squash in place of the pasta.

INGREDIENTS: SKINNY SPAGHETTI AND MEATBALLS
SKINNY SPAGHETTI AND MEATBALLS
1⅓ lbs. lean ground turkey
2 cups minced bell peppers (about 15 mini peppers)
2 large eggs
¼ cup freshly grated Parmesan cheese
¾ cup Italian seasoned whole wheat breadcrumbs
½ teaspoon salt, plus extra salt and pepper
35 ounces super smooth spaghetti sauce (my preference)
16 ounces uncooked spaghetti
fresh minced parsley and additional cheese for topping
SKINNY SPAGHETTI AND MEATBALLS
INSTRUCTIONS: SKINNY SPAGHETTI AND MEATBALLS
SKINNY SPAGHETTI AND MEATBALLS
Preheat the oven to 350 degrees. Prep the peppers. Beat the eggs in a large bowl. Add the Parmesan cheese and breadcrumbs and stir until thick and sticky. Add the bell peppers, turkey and salt. Mix with your hands to really get the mixture incorporated.

Roll the mixture into meatballs (I did smaller sized meatballs and I was able to make about 50) and place on a greased baking sheet. They WILL stick and brown on the bottom as they bake. Sprinkle the meatballs generously with salt and pepper. Bake for 20 minutes. Remove from the baking sheet and set aside.
Cook spaghetti according to package directions. Heat the spaghetti sauce in a large saucepan over medium heat. Add the meatballs and some fresh parsley; stir gently and cover. Let the mixture simmer until the noodles are done cooking and the sauce is warmed through. Combine the sauce and noodles directly in the pan, or just scoop the sauce on top. SKINNY SPAGHETTI AND MEATBALLS

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SKINNY SPAGHETTI AND MEATBALLS

Broccoli Grape Harvest Salad

Broccoli Grape Harvest Salad

INGREDIENTS: Broccoli Grape Harvest Salad

1/2 (16 oz) box whole wheat farfalle (bow-tie) pasta
1 lb. fresh broccoli
1/2 cup light mayonnaise
1/2 cup plain Greek yogurt
2 packets Stevia
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp. sea salt
2 cups seedless red grapes
6 cooked turkey bacon slices, crumbled
1/4 cup chopped pecans

INSTRUCTIONS: Broccoli Grape Harvest Salad

Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan for about 6 minutes until lightly toasted and fragrant, stirring halfway through. Then prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems and separate into small pieces using a paring knife. In a large bowl, whisk together mayo, yogurt, Stevia, red onion, vinegar and salt and toss with broccoli, hot cooked pasta and grapes. Stir to coat.
Cover and chill for up to 3 hours. Stir in bacon and toasted pecans just before serving, enjoy. Broccoli Grape Harvest Salad.

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Broccoli Grape Harvest Salad

Skinny Mexican Stuffed Shells

Skinny Mexican Stuffed Shells
We’ve been eating a whole lot of chicken, fish, and veggies at our house lately. When my 7 year old son asked what was for dinner last night and I told him grilled chicken and broccoli, he about started crying. I wanted to join him. I realized we needed a little break from the same old and started browsing the Internet. Skinny Mexican Stuffed Shells.
After making this Mexican style stuffed shells recipes, I wasn't sure why I haven’t mixed these two food genres before. The flavors in this dish are so bold and perfect together, it is definitely one of my new favorites! Skinny Mexican Stuffed Shells

Ingredients: Skinny Mexican Stuffed Shells

12 oz box jumbo pasta shells
15 oz can black beans, drained + rinsed
15 oz can yellow corn, drained + rinsed
4 oz ⅓ less-fat cream cheese
2.25 oz can sliced black olives, drained
½ onion, diced
1 green bell pepper, diced
2 cups tomato salsa
½ Tbsp extra virgin olive oil
1 cup reduced-fat, shredded Mexican cheese
2 ½ Tbsp reduced-sodium taco seasoning
¼ cup water

Instructions: Skinny Mexican Stuffed Shells

Preheat oven to 350 degrees. Skinny Mexican Stuffed Shells.
Bring water to a boil in a stock pot. Add jumbo shells and cook according to package instructions. Drain pasta and set aside.
While pasta is boiling, in a large skillet over medium heat, add ½ Tbsp extra virgin olive oil, diced onion, and green pepper. Brown for 2-3 minutes until peppers and onions have softened.
Next, add black beans, corn, black olives, taco seasoning, and water to onion and peppers.
Stir and cook for 1-2 minutes. Skinny Mexican Stuffed Shells.
Next, add cream cheese to black bean and corn mixture, stir occasionally for 3-4 minutes until cream cheese has melted and is mixed well with black bean and corn mixture.
In a 9x13 casserole dish or similar size, pour 2 cups salsa in bottom of dish to completely cover.
Using a spoon, fill each cooked pasta shell with about 1 Tbsp of black bean and corn filling. Place filled shells in casserole dish, filled side facing up. Skinny Mexican Stuffed Shells.
Sprinkle shells with Mexican cheese.
Bake shells uncovered for 15-20 minutes until cheese has melted and salsa is bubbling.
Optional serving suggestions: serve with additional tomato salsa,reduced-fat sour cream, fresh avocado.

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Skinny three-Cheese Penne

Skinny three-Cheese Penne it's very wonderful, let me just say, it far exceeded my expectations! Adding cheese to any dinner is great, adding three cheeses is amazing! I adapted this from a skinny slow cooker recipe and it was divine! It’s a really simple recipe, but the flavor is so good! you can try it. Skinny three-Cheese Penne

Nutrition Information and preparation time. of Skinny three-Cheese Penne

Prep time: 10 minutes. Cook time: 35 minutes
Calories: 198. Fat: 2g. Carbohydrates: 40g. Fiber: 7g. Protein: 10g. Sugars: 8g. Sodium: 334 mg. Vitamin A: 8%. Vitamin C: 5%. Calcium: 5%. Iron: 3%

Ingredients. of Skinny three-Cheese Penne

½ cup onion, diced
½ tsp minced garlic
23.25 oz jar Prego® Light Smart Traditional Italian Sauce
12 oz package penne pasta
½ cup low-fat cottage cheese
½ cup part-skim ricotta cheese
2 cups low moisture, part-skim, shredded mozzarella cheese
1 tsp black pepper
1 Tbsp fresh oregano, diced (or 1 tsp dried)
1 Tbsp fresh flat leaf parsley, diced (or 1 tsp dried)

Instructions. of Skinny three-Cheese Penne

Preheat oven to 375 degrees. Cook penne according to the package instructions for al denté, about 10 minutes.
In a large skillet over medium heat, cook the onion and garlic until tender, about 3 minutes.
Turn down heat to medium-low. Add the entire jar of pasta sauce to the onion and garlic, stir.
Drain pasta and add to pasta sauce for the recipes.
In a medium size bowl combine cottage cheese, ricotta, 1½ cups of mozzarella and herbs.
In a 9x13 pan, add ½ pasta mixture. Then spread all of the cheese mixture evenly on top. Next, layer the remaining pasta. Sprinkle the top with the rest of the shredded mozzarella.
Bake in the oven for 30 minutes. of Skinny three-Cheese Penne.

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Skinny Chicken and Broccoli Alfredo

      Skinny Chicken and Broccoli Alfredo
Quick, easy and skinny weeknight meal, this skinny chicken and broccoli Alfredo entree will become a staple in your home

Love fettuccine alfredo, but not the calories? Skinny Chicken and Broccoli Alfredo is for you. Thick and decadent, but much lighter than the original! Skinny Chicken and Broccoli Alfredo.



Ingredients: of Skinny Chicken and Broccoli Alfredo

2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
2 cups cooked broccoli
8oz rotini
2 Tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 Tablespoons flour
1 cup chicken broth
1/4 cup milk (any kind, I used almond milk)
1/4 cup plain Greek yogurt
salt & pepper
3/4 cup grated parmesan cheese

Directions: of Skinny Chicken and Broccoli Alfredo

Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.
Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute. Skinny Chicken and Broccoli Alfredo.
Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.

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