CREAM CHEESE CLOUDS
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2-3/4 cup granular Splenda or equivalent liquid Splenda *
1/2 teaspoon vanilla or other flavoring
Beat everything with an electric mixer until fluffy. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet. Freeze until firm, at least 1 hour. Store in the freezer and eat frozen.
Makes 24 clouds
1 Cloud = 2/3 Healthy Fat & 1 condiment
Garden-Fresh Green Bean Salad
1/6 optional snack
1 pound french or regular FRESH green beans, ends trimmed
1/2 cup non-fat feta cheese crumbles
1 cup cherry tomatoes, sliced in half
3 Tbsp chopped red onion
1/4 cup slivered almonds (optional)
2 Tbsp olive, or avocado oil
2 Tbsp red wine vinegar
2 Tbsp chopped fresh basil
1 large clove garlic, minced
½ teaspoon Freshly ground black pepper
¼ teaspoon Sea salt
Boil a large stock pot of lightly sea salted water. Add the green beans and boil until tender crisp, 2 minutes. Immediately place beans in ice water bath. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese(if using), tomatoes and red onions.
Toast the almonds in a small skillet, 2 minutes.
Whisk the olive oil, red wine vinegar, basil, garlic and a little salt and pepper. Pour the dressing over the green beans and sprinkle with almonds. Let marinate in the refrigerator for about 1 hour before serving cold.
Sausage Stuffed Jalapeno Poppers
Makes 1 lean serving, 1 green serving and 1 healthy fat
- 3 Whole jalapeños
- 3 oz. shredded low fat cheese
- 3 Morning Star Farms Veggie Sausage Links
- 2 Wedges Laughing Cow Lite Cheese (Original or Queso)
Preheat oven to 425. Cut jalapeños in half lengthwise and remove seeds and ribs. Cook veggie sausage links as directed on package then crumble into a small bowl. Add cheeses to sausage crumbles and mix until well combined. Fill each jalapeño with 1/6 of the mixture. Cook on a baking sheet about 20 minutes or until cheese is melted and tops are browned.
Makes 2 servings, each serving counts as 1 green, 2 healthy fats and 3 condiments
- 1/2 avocado (peeled and pitted)
- 1/2 head broccoli (fresh)
- 1 tbsp red onion (minced)
- 2 cloves minced garlic
- 1 tbsp lime juice
- 1/2 tbsp hot pepper sauce
- 1 tbsp fresh cilantro (chopped)
Steam or boil broccoli until soft, let cool completely. Mash the avocado and add remaining ingredients. Stir until well combined. Use peppers, cucumbers or celery for dipping.
Roasted Spaghetti Squash Hash Browns
Slightly adapted from Cookin’ Cowgirl
Makes 3 servings
Per serving: 2 vegetables, 3 condiments
3 cups roasted spaghetti squash
6 thin slices yellow onion
¼ tsp cayenne pepper
¼ tsp garlic salt
1/8 tsp freshly ground nutmeg (or pepper)
Directions: Roasted Spaghetti Squash
olive oil spray
pepper or nutmeg
foil for easy clean up
Start out by washing squash and preheating oven to 400 degrees. Slice squash in half and remove the seeds. Lightly spray or brush the inside with olive oil. Sprinkle lightly with salt and pepper or nutmeg. Cover a baking sheet with foil and place squash cut side down. Roast for 50 minutes, turning pan once. Remove from oven and let cool for 5 minutes. Use a fork to get the strands out.
Directions for Hash Browns
Heat a large, non-stick skillet to medium-high heat. Start off by sautéing the onions for a few minutes, until they begin to turn translucent. Then, add the spaghetti squash threads to the pan. Add cayenne, garlic salt and nutmeg and stir. Continue to cook until the squash starts to crisp up and turn golden brown. Serve hot.
*Note: if you use olive oil, 1 tsp is a healthy fat. Be sure to count this with a leaner or leanest.
Pesto Salad Pizza
1 lean – 3 greens – 3 condiments
1 cup grated cauliflower (2 green)
1/4 cup egg beaters (1/8 lean)
3/8 cup shredded part-skim mozzarella (6g fat/oz) (3/8 lean)
1/2 cup basil (1/2 condiment)
1 tbsp Parmesan cheese (1 condiment)
1 clove of garlic (1 condiment)
1/2 cup shredded part-skim mozzarella (1/2 lean)
1 cup shredded Iceberg lettuce (1 green)
1 tbsp Walden Farms Ranch Dressing (1/2 condiment)
Preheat oven to 425 degrees. Line a 1/4 sheet cake pan with parchment paper.