What's Cooking!

Here I will post yummy low calorie recipes that I find, NOT THAT I MADE UP but just the recipes and where I got them so that you can find them quickly if you want :)
First Up:
Pizza-fied Chicken:
Ingredients:
5 oz. raw boneless skinless lean chicken breast cutlet, pounded to 1/2-inch thickness
1/4 tsp. garlic powder, or more to taste

1/4 tsp. onion powder, or more to taste
1/8 tsp. salt, or more to taste

1/8 tsp. black pepper, or more to taste
1/4 cup diced green bell pepper

1/4 cup sliced mushrooms
2 tbsp. diced onion

1/4 cup canned crushed tomatoes
1 stick light string cheese

4 slices turkey pepperoni, (like the kind by Hormel), chopped

1 tsp. reduced-fat Parmesan-style grated topping
Optional garnishes: crushed red pepper, fresh oregano

Directions: 

Season chicken with garlic powder, onion powder, salt, and black pepper. Set aside.

Bring two skillets sprayed with nonstick spray to medium heat on the stove. In one skillet, cook bell pepper, mushrooms, and onion until softened, 4 - 6 minutes. In the other skillet, cook chicken until cooked through, about 3 minutes per side. (Alternatively, use one skillet and cook the veggies and chicken consecutively.)

Place crushed tomatoes in a small bowl and season to taste with garlic powder, onion powder, salt, and black pepper. Evenly spoon seasoned tomatoes onto chicken in skillet. Tear string cheese into pieces and place over the tomatoes.

Top chicken with veggies and turkey pepperoni. Cover and continue to cook until cheese softens, 1 - 2 minutes.

Plate your pizza-fied chicken and sprinkle with grated topping. Garnish with crushed red pepper and oregano, if you like. Enjoy!

MAKES 1 SERVING
Here is a pic of ours! It was really good. 

Next up a chocolate treat:
Chocolate Marshmallow Madness Cupcakes
PER SERVING (1 glazed and topped cupcake): 113 calories, 2g fat, 230mg sodium, 21.5g carbs, 0.75g fiber, 13.5g sugars, 2g protein -- PointsPlus™ value 3*

Prep: 20 minutes
Cook: 15 minutes
Ingredients: 
Cupcakes
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. Splenda No Calorie Sweetener (granulated) or granulated sugar
1/8 tsp. salt

Glaze
1/4 cup Jet-Puffed Marshmallow Creme
1 tsp. light vanilla soymilk

Topping
1 tbsp. mini semi-sweet chocolate chips
12 mini marshmallows 
Directions: 


Preheat oven to 350 degrees.

In a tall glass, combine cocoa mix with 2 oz. hot water. Stir until cocoa dissolves. Add 6 oz. cold water and stir well. Set aside.

In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add the hot cocoa mixture and whisk until smooth.

Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.

Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.

To make the glaze, put marshmallow creme in a small dish. Add soymilk and mix well.

Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 tsp. chocolate chips and 1 mini marshmallow.

Refrigerate until ready to serve. Enjoy!

MAKES 12 SERVINGS *mine only made 10* 

Here is a pic:

Three Bean Turkey Chili:
I was just on google looking for a healthy chili recipe and I found this. I really liked it a lot and so did everyone else.
Thanks too: http://www.skinnytaste.com/2009/01/crock-pot-3-bean-turkey-chili-3125-pts.html

Gina's Weight Watcher Recipes
Servings: 12 • Serving Size: 10.8 oz • Old Points: 3 pts • Points+: 5 pts
Calories: 206.3 • Fat: 1.4 g • Protein: 16.8 g • Carb: 31.8 g • Fiber: 9.0 g  
Ingredients:

• 1.3 lb (20 oz) fat free ground turkey breast
• 1 small onion, chopped
• 1 (28 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1 (4.5 oz) can chopped chilies, drained
• 1 (15 oz) can chickpeas, undrained
• 1 (15.5 oz) can black beans, undrained
• 1 (15.5 oz) can small red beans, undrained
• 2 tbsp chili powder

Toppings: 

• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro for topping
• shredded cheddar to top (extra pts)

Directions:
Brown turkey and onion in a medium skillet over medium high heat until cooked through.
Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.
Cook on high 6-8 hours.
Garnish with onions, cilantro and cheese and enjoy!
I did not take a pic of mine, we ate it up too quick but you can click on the link and check out hers ;)

Blueberry Lemon Yogurt Muffins:

http://www.conagrafoodsscienceinstitute.com/healthy-recipes/recipe-makeovers-blueberry-lemon-muffins.jsp

Hands On: 10 minutes

Total: 30 minutes

Makes: 12 servings (1 muffin each) 5pts plus

Ingredients:

PAM® Original No-Stick Cooking Spray
1-1/2 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® or Eagle Mills® Ultragrain® White Whole-Wheat Flour
1 cup quick-cooking rolled oats
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups plain nonfat yogurt
4 tablespoons Fleischmann's® Unsalted Margarine stick, melted
1/4 cup Egg Beaters® Original
1 cup blueberries, fresh or frozen, thawed and drained
1 teaspoon grated lemon peel (zest)

Directions:

1. Preheat oven to 400° F. Spray 12-cup regular muffin pan with cooking spray. Blend together flour, oats, brown sugar, baking powder, baking soda, and salt in large bowl.

2. Stir together yogurt, Fleischmann's, and Egg Beaters in small bowl. Pour yogurt mixture into center of dry ingredients; stir just until blended using rubber spatula. Do not overmix. Fold in blueberries and lemon peel.

3. Divide batter evenly between prepared muffin cups. Bake 15 minutes or until wooden pick inserted near center comes out clean. Cool 5 minutes in pan. Remove from muffin cups and cool completely on wire rack.