Lite Muffins

I had some blackberries hanging out in my fridge that in wanted to use up. So I decided to make some good for me muffins that I can grab quickly in the morning. I bought this awesome cookbook a few weeks ago called "The Dieter's Cookbook" by Better Homes and Gardens. Even if you're not dieting, it's really a great book with tons of good for you recipes. This one turned out pretty good. They're definitely not super sweet but they're healthy. So they're not suppose to be. :)

Blackberry Lite Muffins

1 cup blackberries (I sliced each berry in half so they weren't so large)
2 packets of Splenda
1 cup all purpose flour
1 cup whole wheat flour
1/4 sugar (if you like yours sweeter, add 1/2 cup instead)
4 tsp baking powder
1/2 tsp lite salt
1 beaten egg
3/4 cup milk
1/4 cup butter, melted

Preheat oven to 400. Line 12 muffin cups.
In a medium bowl, toss blackberries with Splenda. Set aside.
In large bowl combine flour, sugar, baking powder, and salt.
In a small bowl, combine egg, milk, and melted butter.
Add egg mixture to flour mixture. Add berries. Stir just until moist. (batter should be lumpy)
Spoon into muffin cups about 2/3 of the way full.
Bake for 15 minutes or until golden. Cool on cooling rack.

Enjoy!

Something New

I'm trying to introduce some new veggies in our dinners. I've been seeing people on the WC board on the Nest talk about mashed cauliflower. I thought it sounded kinda good and it would give me a chance to use my food processor for the first time. Gotta conquer that fear someday. ;) It wasn't bad just had a different texture than what we were used to. Next time I'll add some different spices to it.

Smashed Cauliflower


1 bag frozen cauliflower
3oz non fat cream cheese
garlic
splash of milk
salt & pepper

Put frozen cauliflower in microwave safe bowl.
Add 2 tbsp water. Cover in plastic wrap (poke a couple holes in top to let steam escape).
Cook for 6-8 minutes or until soft.
Drain cauliflower completely and add to food processor.
Add cream cheese, milk, garlic, salt & pepper.
Pulse until "mashed" but not runny.

Honey Mustard Chicken

2 boneless skinless chicken breasts
Honey mustard
Bread crumbs

Preheat oven to 400.
Rub chicken generously with honey mustard.
Coat lightly in bread crumbs.
Bake for 20 minutes or until no longer pink.

Turkey Chili

I really like chili and it's really not that bad for you. Just depending on what you put in it. I found this recipe in my LA Weightloss cookbook but modified it just a tad. This would also be great to cook in a crock pot but I didn't start it early enough in the day to make it that way. I still turned out really flavorful. I ate it for 3 days straight I think. :)

Turkey Chili

1lb ground turkey
2 cans kidney beans (drained)
2 cans diced tomatoes (not drained)
1 cup water
1 cup low sodium chicken broth
Chili powder
Cumin
Paprika
Lite Salt & Pepper
Fresh garlic and garlic powder
Onion powder
(I didn't measure any of my spices. I just eyeballed it.)

In large pot brown ground turkey in water. Season with onion and garlic powder.
Add tomatoes, beans, chicken broth and all seasonings & fresh garlic.
Let simmer for 30-45 minutes to allow for all the flavors to meld.
Serve with a sprinkle of cheese and low fat sour cream. (optional)

Chicken Parm

Since I've been working on eating lighter, I haven't had any pasta lately. I've been craving it so I decided to buy some wheat pasta since it's a little better for you. I also made sure to only eat just one serving (2oz) according to package instructions. This is definitely a change for me since I usually just dump a bunch of pasta in the water and let it cook. I always end up with leftover so I guess measuring it really is a better idea anyways. And I was still plenty full.

Chicken Parmesan
(2 servings)

2 boneless skinless chicken breasts
2 egg whites (lightly wisked)
1/4-1/2 cup bread crumbs (i didn't really measure)
4oz wheat spaghetti
Your favorite jarred pasta sauce
Mozzarella and Parmesan Cheese

Preheat oven to 400

Dip chicken breasts in egg whites. Then lightly coat in bread crumbs.
Put in baking dish sprayed with nonfat cooking spray.
Cover in pasta sauce.
Bake chicken for 20 minutes or no longer pink.
Once chicken is done, sprinkle cheeses on top and put back in oven just long enough to let cheese melt.

While chicken is cooking, boil pasta till al dente.
Drain and plate. Add pasta sauce if desired.