Archive for the ‘Recipes’ Category

Since we’re all chocoholics, I thought you might like to know what I eat for breakfast most mornings. The combination may sound yucky, but I can assure you, it is YUM-YUM!

Sheila’s Chocolate Oatmeal

1/2 cup Old Fashioned Oatmeal
2/3 cup Skim Milk

Mix the two together and microwave on high for 2 – 2 1/2 minutes. Stir about half-way through.

Add one teaspoon of powdered cocoa and 2 packets of Truvia (or whatever calorie-free sweetener you like)

You can also had some walnuts, but I don’t like walnuts. Too bad because Dr. Oz says the oatmeal, cocoa and walnut combination increase your sex drive. And I know if you’re over 40, you probably need a little boost.

Enjoy!

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3 oz canned tuna, drained
1/2 c brown rice, cooked
1 small cucumber, sliced
1/2 medium tomato, diced
1 scallion, chopped
1/2 – 1 packet Splenda
salt & pepper to taste
low sodium soy sauce (optional)

Spray a non-stick pan or wok with cooking spray. Heat pan to medium/medium high, then toss in scallion and cucumber. Stir fry until cucumber becomes translucent. Add rice, tuna, and tomato. Toss for approximately 3 minutes. Sprinkle Splenda over the mixture and stir fry some more. Add salt and pepper to taste. (Low sodium soy sauce may be used instead of salt.)

Calories: 213 | Fat: 1g | Carbs: 21g | WW Points: 4

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Prep: 6 minutes  Cook: 4 minutes  Weight Watchers Recipe

Store bought round vanilla ice cream sandwiches make this cool and creamy dessert super simple to prepare. For more chocolate flavor, substitute chocolate ice cream sandwiches for the vanilla.

1/4 cup light chocolate syrup, divided
4 (4-oz) low fat round ice cream sandwiches
1/4 cup strawberry preserves
1/2 cup light canned refrigerated whipped topping (such as Reddi Whip)
4 strawberries (optional)

Drizzle 1/2 tablespoon syrup on each of 4 individual plates. Arrange 1 ice cream sandwich on each plate. Top each sandwich with 1 tablespoon strawberry preserves, 2 tablespoons whipped topping and 1/2 tablespoon syrup. Add a strawberry, if desired. Yield: 4 servings

Per serving: Calories 230; Fat 3.1g; Protein 4.1g; Carbs 53g; Fiber 4g; Chol 0mg; Sodium 158mg; Calcium 82mg

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Ingredients

3 cups water
1/2 cup brown rice
1/2 cup bulgur
1/2 cup barley
2 tablespoons olive oil
1 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup pecans, toasted and chopped
1/2 teaspoon thyme, dried
1/4 cup dried cranberries

Directions

Cook rice and barley together, in 2 cups of water, simmer for 40 minutes. Cook bulgur separately, in 1 cup of water, simmer about 20 minutes or until all liquid is absorbed. While grains are cooking, saute onion in olive oil in frying pan. When grains are cooked, add onion and rest of ingredients to grains and stir thoroughly. Serves 6

Nutritional Information

Calories: 267
Total Fat: 12 g
Sat Fat: 1.4g
Mono Fat: 7.2g
Poly Fat: 2.9g
Trans Fat: 0
Cholesterol: 0mg
Sodium: 220mg
Potassium: 231mg
Total Carb: 36.5g
Dietary Fiber: 6.8g
Sugars 2g
Protein: 5.7g

Recipe from Recipezaar

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Now for some CHOCOLATE!

Black Forest Fudge Cake

1/2 cup unbleached flour
1/2 cup oat bran
1/4 cup plus 2 TBS cocoa powder
2/3 cup sugar
1/2 tsp baking soda
1/8 tsp salt
12 oz coarsely chopped frozen pitted dark sweet cherries (about 2 1/2 cups) thawed
3 TBS canola oil
3 TBS fat-free egg substitute or 1 large egg, lightly beaten
1 tsp vanilla extract
1/3 cup chopped walnuts or pecans (optional)
1 1/2 TBS powdered sugar (optional)

1. Place the flour, oat bran cocoa, sugar, baking soda, and salt in a medium bowl, and stir to mix well. Add cherries, including the juice that has accumulated during thawing, oil, egg, and vanilla extract, and stir well. Set the batter aside for 10 minutes, then stir the batter again for 10 to 15 seconds. Fold in the nuts, if desired.
2. Coat an 8-inch square baking pan with non-stick cooking spray, and spread the batter evenly in the pan. Bake at 350° F for 30 to 35 minutes, or just until a wooden toothpick inserted in the center of the cake comes out to clean or coated with a few fudgy crumbs.
3. Let the cake cool in the pan at room temperature. If desired, sift the powdered sugar over the top of the cake just before cutting into squares and serving.

Servings: 9, Calories: 199, Carbs: 34 g, Chol: 0 mg, Fiber: 4.6 g, Protein: 5 g, Sodium: 114 mg, Calcium: 8 mg, GI Rating: Moderate

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