Pumped Up Pumpkin Cheesecake

Pumped Up Pumpkin Cheesecake

Welcome back fellow fattening fitness food lovers! This recipe was a challenge! It took 3 cheesecakes and a lot of taste testing from my Taste Testing Team Coworkers to get this just right, but 3rd time is a charm right? Right! Not only do I love pumpkin (my favorite pie!) but I love cheesecake, well any cake for that matter, so pumpkin cheesecake was a shoe-in for the fall season. Please take note that I will be putting a little variance in measuring to make it sweeter or give it more of a pumpkin flavor....I will put a note next to it (you know I put sidebars on everything!) to show which can have a little more or a little less. Ok now time to get down to business and get Cookin'!

Skinny Grocery List:
Remember I always say to make a list...it just makes life easier ;).

Cake Filling -

1/2 to 1 C Pure Pumpkin - I love Libby's All Natural 100% Pure Pumpkin...Great Brand!! I used 1/2 a cup but I am confident that a little kicked up pumpkin flavor would be just as amazing!

2 Packages Reduced Fat Cream Cheese - I know all of us do not have access to a great variety of all natural and organic foods but with Dairy I really couldn't stress going natural more. I go for Horizon's Organic Reduced Fat Cream Cheese - No Fillers!

1.5 Tsp. Cinnamon

1 Tsp. Nutmeg

1 Tsp. Vanilla Extract

1 Packet of Gelatin

1/2 to 3/4 C Stevia in the Raw - Stevia is your best choice when choosing a sugar substitute - You can add up to 3/4 C and still maintain a great flavor - I went with 1/2 C.

Cake Crust-

1 C Almonds - I chose slivered almonds due to Laziness convenience and time management :)

3 Egg Whites

1/4 C Stevia in the Raw

1/4 Tsp. Cinnamon

1/4 Tsp. Vanilla Extract

1/4 Tsp. Sea Salt (you can always sub with table salt)

Non-Stick Spray

Gadgets and Tools:

Blender

Mixer with Whisk and Beater attachments

Pie Pan or Spring Form Pan

Spatula

Measuring Spoons

Measuring Cup

2 Mixing Bowls and 1 Small Bowl

PMA - Positive Mental Attitude - A must in our kitchen :)

Delicious Directions:

Preheat oven to 350 Degrees

Pull Cream Cheese out so it can soften

In your blender place Almonds, Stevia, Cinnamon and Salt - Blend until coarse

1) Add Almonds 2) Add Sugar
3) Add Cinnamon 4) Add Salt

Place 3 Egg whites and 1/4 Tsp. Vanilla Extract into your mixing bowl and whisk with your mixer on high until fulling blended

Stir in Blended almond mixture and whisk until fully mixed and smooth

5) Blend until Coarse 6) Add Vanilla & Eggs into Mixing Bowl
7) Whisk until Blended 8) Whisk Almond Mixture and Eggs

Spray pan with non-stick spray and pour in our batter, spreading evenly

Bake on the middle rack for 8-10 Minutes (9 was perfect for me!)

9) Should Look this :) 10) Now Mix with the Spatula - Don't forge the sides ♥
11) Spread evenly in your Pan 12) Bake on the Middle Rack

Crust should come out firm with a little give, just like a soft cookie :) Sugar preferably

After Fully Baked it shoud have Cookie Texture - I LOVE COOKIES!!!

Next take 1 gelatin packet and place into a small bowl

Now measure 1 Cup of water and microwave until boiling

Add water to gelatin and stir - wait until mixture turns clear before using

1) Pour Gelatin into a Small Bowl 2) Add 1 Cup Boiling Water
3) Following directions - Wait until it Dissolves
4) Add Softened Cream Cheese to Bowl

Next in your other mixing bowl add cream cheese, pumpkin, vanilla extract and Gelatin

5) Mix Cinnamon, Nutmeg and Sugar and Add to Bowl
6) Add Pumpkin 7) Add Vanilla and Gelatin
8) Blend - Note: User Beater Attachment first then Whisk!!!

Now Start with your beater attachment and mix the above ingredients

This is me being lazy and skipping steps! I went right to whisking
and had to call in the cleaning crew! Beat then Whisk...Trust me ♥

When mixed well follow up with the whisk attachment to ensure zero lumps or bump (We hate Lumps and Bumps!)

Once your filling is fully mixed evenly distribute over your cooled crust and refrigerate 4 Hours Prior to serving (Sorry guys! This wait is excruciating!)

Evenly Distribute Mixture in Pan and Refrigerate

Time for clean up and we are done!!!!

Enjoy your hard work! This is great paired with a yummy sugar free Vanilla Latte! Mmmm

Yum! All Done! Enjoy!

Also keep in mind this is a dessert and not a meal so its ok once in a while to indulge a little, but I do not suggest adding this into your meal planning rotation...I tell you because I love you! XoXo

Skinny on the Nutrition:

Yields 8 Servings

Calories..............................220

Fat......................................20g

Carbs.................................7.75g

Sugar.................................2.75g

Protein................................8.25g

Fiber..................................2.25g

***Note: All Nutrition is based off of brand recommendation and serving size.






See you again next week! Muah Muah!

XOXO,

Magan

San Diego March 2012

Eating Right and Working Hard

Pasta-Less Garlic Chicken Al Dente

Pasta-Less Garlic Chicken Al Dente

I am so excited that fall has begun because there are so many wonderful recipes that taste so rich and flavorful without having less than ideal nutrition! This recipe not only tastes good but it is super easy! Our faux pasta is made with Spaghetti Squash which has a make-up much like angel hair pasta but with a crunch! Delizioso! Today we are going to use chicken but this recipe would also be very good witch shrimp or shellfish. Do what you think will fit your pallet and make it your own. Time hit the kitchen!

Skinny Ingredients:

3 lbs. Chicken Breasts

1 Large Spaghetti Squash (approx. 4lbs)

1 C Vine Ripe Tomatoes (2-3 tomatoes)

1 package Baby Bellas (should yield 2 cups)

½ C finely chopped Parsley (half a bunch)

3 Tbsp. Minced Garlic

¼ Tsp. Pepper (Black or Tri)

2 Tsp. Sea Salt

2 Tbsp. Extra Virgin Olive Oil

Non- Stick Spray ♥

Tools and Gadgets:

2 Large Non-stick Skillets

Spatula

Measuring Spoons

Paring Knife (Or any sharp knife for cutting meats and veggies)

Tongs

Measuring Cup

Strainer

Cutting Board

Baking Pan

Fork (I know everyone has one of these! Well…unless you’re a college student then maybe not haha)

Directions to Pasta-Less Pasta:

Preheat oven to 350 Degrees

Place Squash into baking pan on the middle rack and bake for 30-40 minutes

1) Select a Pan 2) Place in the Middle
3) Middle Rack for even baking

While your squash is baking turn on your grill to heat up J

Clean your chicken breasts removing any fat (after cleaning and grilling your 3lbs should drop down to about 2.5 lbs.)

Sprinkle with 1 Tsp. of Sea Salt (LOVE this Stuff)

Place Chicken on grill and cook for 10 Minutes and then flip and repeat until chicken is cooked through

1) 3lbs of Chicken 2) Clean Chicken
3) Sprinkle with Sea Salt and Place on Grill
4) Flip after 10 Minutes and Cook throug

Remove chicken from grill and Cut into Strips or bite size pieces (Any size you choose is perfect!)

Next we will rinse our veggies and prep for slicing, dicing and chopping. – Let Drain
Remove Squash from the oven and very carefully poke with a knife, if the knife slides in easy to the middle of the squash it is cooked thoroughly. If not bake for an additional 5 minutes and check again. J

Let squash cool for 10 Minutes

Now Time to chop and measure our veggies ♥

Rinse Veggies
1) Parsley 2) Chop into very small pieces avoiding Stems

3) Tomatoes 4) Chop and set Parsley, Tomatoes and Mushrooms aside
5) Set Cut up Chicken Aside
6) After removing Squash from oven knife should slide in with ease, that means it is done :)

Carefully cut the Squash in half and remove seeds

Now take a fork and pull the strings of squash away from the shell separating them as you pull (See Photo) ♥ Should yield 6-7 Cups



1) Place Knife through the middle  2) Slice downward one side
3) Repeat with other side 4) Should split right in two - Great Job!

5) Remove Seeds 6) Should look like this :)
7) Stab with fork and pull towards the middle
8) Repeat to the whole squash

9) Scrape the Sides Getting all of the "Meat"
10) Nothing Left but a Thin Shell :)



Place 2 Cups of sliced mushrooms into a greased (non-stick spray) skillet and sauté for 5 minutes on medium high heat

Add 1 tbsp. Garlic and Chicken and drop the temp to low - medium low

And simmer for 10 minutes stirring occasionally

1) Heat Skillet - Add Mushrooms and Garlic - Saute 2) Add chicken
3) Add 3 Cups of Squash - Garlic - EVOO - Parsley
4) Saute over low heat - Repeat with remainder of Squash

5) Add Tomatoes 6) Simmer for 5 Minutes
Looks like So ♥





Heat a skillet to medium-low heat add half of your squash and 1 Tbsp. of Extra Virgin Olive Oil, ½ of Your Parsley and 1 tbsp. of garlic sauté until lightens in color (See Photo)



Add remainder of Squash, 1 Tbsp. of garlic, remainder of parsley and 1 Tbsp. of EVOO and sauté (Remove from heat)

Stir in Tomatoes to your chicken and mushroom mixture and simmer for an additional 5 minutes until tomatoes soften and remove from heat.

Time to clean up!

Magnifico! Enjoy your Pasta-less Pasta Al Dente! Yum! ♥♥♥♥



♥ Bonus Recipe! See "Shapely Shrimp" (Submitted 7/13/12) recipe and Toss with 1 Cup of Spaghetti Squash! Yummm So Good! ♥
Just add: 42 calories, 10 carbs, 0 Fat, 4g Sugar, 1g Protein and 2g Fiber!!!

Skinny on the Nutrition:

Yields 6 Servings

Serving includes 1 Cup Squash

Calories…………………… 265

Carbs………………………. 12g

Fat…………………………... 6g

Sugar……………………….. 4g

Protein……………………. 38.5g

Fiber……………………….. 3g

***Nutrition is based off of serving size and brand recommendation.

Thank you for stopping by and hope to see you for dinner again next week! ♥

XOXO,

Magan



Image by Hibmages Photography
♥Belissimo♥





Toned Taco Salad

Toned Taco Salad

Hola! This recipe is nothing short of fiesta in your mouth! The goal here was to take the much loved restaurant style taco salad bowl and create it at home without the grease, goo and gunk our stomachs do not want or need. You will be getting a sombrero full of vitamins and nutrients from this veggie packed salad along with a huge helping of protein! Alright amigos let’s head to the kitchen for some fit food fun!

Skinny Grocery List:

1 Pkg Jennie-O 99/1 Ground Turkey

4 Cup Shredded Iceberg Lettuce (Small head)

1 C Beef Steak Tomato (1 Medium) or Vine Tomato (2 Small)

1/3 C Red Onion (Small)

1 C Orange Bell Pepper

1 Cup Black Beans - Try to go all natural with your black beans ♥

4 Smart and Delicious Low Carb Wraps (Smaller Size – 50 Calories, 7 Net Carbs Mmmm!)

Non-Stick Spray

1 Tbsp. Chili Powder

1-2 Tsp. Garlic Powder (I like a little more garlic but if you only want to add 1 Tsp. go for it J)

1 Tbsp. Minced Onion

¼ Tsp. Ground Cumin

½ Tsp. Black Pepper

4oz Can Diced Green Chiles (I chose mild because I am a baby when it comes to spicy but if you like it calienté, then add some HOT green chilies! Whoa Enchiloso!

½ C Water

Kitchen Taco Salad Tools:

Baking Sheet

Oven Safe Bowl – Bake ware – I used a regular cereal bowl that was oven safe up to 400 Degrees

Measuring Cup

Measuring Spoons

Paring Knife

Strainer

Skillet– non-stick pans are great for easy clean up!

Spatula or Large Spoon

Directions to a Tasty Taco Salad:

Preheat your oven to 400 Degrees

Place your Ground Turkey into your Pan on medium-high heat and stir occasionally until turkey is fully cooked

When turkey is cooked through add ½ Cup water, chili powder, garlic powder, pepper, minced onion, cumin and diced chilies and stir well. Drop heat down to low and simmer for 30 minutes stirring occasionally.

1) Med-High Heat 2) Cook Through
3) Add Water, Chilies and Spices - Stir well 4) Simmer (low heat) for 30 Minutes

While your turkey is simmering how about we dice up our veggies J

Make sure to rinse your veggies and beans well – See photos for a Salad tutorial

I can not stess this enough!
Keeping our bodies Healthy & Happy with clean produce :)

Slice, Chop, Dice, Measure Fun Fun FUN

Once your oven has preheated coat each side of your tortilla and neatly tuck and fold into your bowl – I folded over the tortilla to make it fit snuggly. A few bends and curls add character!J

Bake your tortillas for 14-15 minutes or until firm and golden brown on the ends – if you want them to be a bit softer lessen to 10-11 minutes.

1) Spray Both Sides with Non-stick 2) Make sure your bowl is oven safe
3) Tuck and fold til it is nice, neat and cozy at the bottom of the bowl
4) Place on the middle rack and bake

Once all the water has cooked off from your Turkey remove from heat and set aside.

Now it is time to clean up awww the fun is almost over :( !

Once that is done build your taco salad and enjoy the fruits of your labor! Yummmm!

The best thing is the Left overs are delicious too!!! ♥♥♥

Skinny on the Nutrition:

Yields 4 Servings

Serving Size 1 Salad

Calories…………………… 293.5

Carbs………………………. 29.5g

Fat…………………………... 5g

Sugar……………………….. 3.5g

Protein……………………. 42.5g

Fiber……………………….. 12.5g

***Nutrition is based off of serving size and brand recommendation.

Thank You for stopping by and I hope to see you again for dinner next week! Same Time Same Place! ♥

XOXO,

Magan



Image by Hibmages Photography
Stay in shape with Dancing!
There is no reason staying skinny has to be so much work!
♥So Have Fun with it and Bust a Move! ♥



Carb Counters Monte Cristo with a Sweet Side

Carb Counters Monte Cristo

With a Sweet Side

The motivation in creating this recipe was to take something so sinful and so fun and make it skinny without sacrificing that delicious taste! This is by far not my lowest carb recipe but it does have a drastic difference in nutrition compared to your classic Monte Cristo and Sweet Potato fry combo. We are taking every day foods and finding the best choice in brands and making a delicious combo! So let's hit the kitchen and get our cooking caps on and prep for a monstrous appetite!

Note: This meal is great for gearing up for a run!

Skinny Grocery List:

Sweet Potato Fries-

1 Medium Sweet Potato (approx. 6-8")

1-2 Tbsp. Garlic Salt

Non-Stick Spray

Monte Cristo Sandwich -

3 Slices of Low Carb Bread (Oasis Low Carb or California Lifestyle are great!)

3 Egg Whites

2 Tbsp. 0% Fage Greek Yogurt (no Fage? You can also use Fat Free Sour Cream :) )

1/2-1 Tsp. Nutmeg

1/4 Tsp. Black Pepper

3oz Honey Turkey (Jennie-O 99/1 Deli is the best choice!)

2oz Oven Roasted Turkey- 99/1 (Go Jennie, Go, Go, Go Jennie)

2 Slices of Swiss (I love ♥ Sargento, Backing Lena, WI all the way...Woot Woot)

Dijon Mustard (Give it a kick!)

2 Tbsp. Strawberry or Raspberry Jam (Walden Farms is my Choice - 0 Everything!!! and made by Angels, Promise 0:) - Splenda Jams and Jellies are good too)

Non- Stick Spray (Pam is Back!♥)

Your Kitchen Tools:

Scale - Remember what I always say...weigh your food folks!!! It makes a big difference!

Sweet Potato Fries -

Cutting Board

Sharp Knife

Measuring Spoons

Baking Sheet

Aluminum Foil (Optional)

Monte Cristo Sandwich-

Non-Stick Pan

Small Shallow Mixing Bowl

Whisk or Fork (I always like to whisk my eggs with a fork but that's just me ;)

Measuring Spoons

Spatula

Directions to Monte Cristo Magnificence:

Sweet Potato Fries -

Pre-Heat Oven 375 Degrees

Rinse your Yam or Sweet Potato

Slice into Thin Slices (Approx. 1/4" - 1/3") Do the best you can ;)

1) Slice 2) Lay out Evenly on Greased Pan
3) Sprinkle with Garlic and Spray with Non-Stick
4) Place on Middle Shelf and Bake for 10 Minutes

Lay out evenly over your baking sheet - I like to line mine with foil to make washing dishes easier...call me lazy or call me just plain smart :)

Sprinkle with 1 Tbsp. of Garlic Salt and Spray with non-stick coating each piece

Bake for 10 Minutes

Remove from oven and very carefully flip each fry (Caution Very HOT!!!)

After all of them are flipped repeat with remainder of Garlic salt and coat with non-stick

Bake for additional 5 minutes and then remove to cool before eating..MMMmmmMmmMmm YUM!

Monte Cristo Sandwich -

Weight out your deli meats and set aside

Mix 3 egg whites, 0% Fage Yogurt, Nutmeg and pepper - Whisk Well

1) Egg Whites 2) Add Nutmeg, Pepper & Fage
3) Whisk Well 4) Let Bread Soak

Heat Skillet on Medium - Medium High and coat with non-stick spray

While your pan is heating let a piece of your low carb bread soak up your batter, flipping to coat both sides

5) Let Bread Soak so both sides are coated
6) Place in Pan 7) Flip 8) Add Cheese

Place first slice into pan and repeat with 2nd and 3rd slices

Flip after approx. 2-3 minutes or until one side is cooked thoroughly

Place a slice of cheese on two of the battered pieces of bread leaving the 3rd without (Sorry No cheese for you)

Place your turkey on a free side of the pan to heat up and then place on top of the cheese

9) While Cheese is melting let Turkey Heat up
10) Place Turkey on Cheese and Repeat with Honey Turkey
11-12) Add Mustard to each side

Remove your battered bread from the pan and top the meats with Dijon Mustard (if you choose)

Now Place the 3rd battered piece of bread on top of one mustard piece and then the other on top of the plain battered piece - Stacking them (See Photo)

13) Place the 3rd piece of bread on top of on of the mustard layers
14) Top with Last Layer and Cut in half ♥

Ok Now Slice in Half and this is the most important part.......ENJOY!!! YAY TA DA!!

Skinny on the Nutrition:

Sweet Potato Fries –

Yields 4 Servings

Serving Size Approx 1/2 Cup

Calories ……………….. 40.5

Carbs ……………………. 9g

Fat ……………………….. 0g

Sugar …………………… 4g

Protein ……………….. 1g

Fiber ……………………. 1g

Monte Cristo Sandwich –

Yields 2 Servings

Serving Size 1/2 sandwich

Calories ……………….. 323.5

Carbs ……………………. 11.5g

Fat ……………………….. 11g

Sugar …………………… 3g

Protein ……………….. 43g

Fiber ……………………. 1.5g

***Nutrition is based off of brand recommendations and serving size


I am sorry this post was a little late :( Please stop by again later this week for a new recipe!!! - Promise ;)


♥XOXO♥

Magan

This is my excuse for posting late :(
I will be on time from here on out....Promise!!!