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It has been a while since I have been inspired to cook

bikinginthetardis:

http://allrecipes.com/recipe/southwestern-spaghetti-squash/detail.aspx.

Going to make this for dinner :) well sorta I am going to use what I have.





Cauliflower & Shirataki Alfredo (HG’s)

low-cal-college-gal:

Who ever said white food couldn’t be low-cal?

Sometimes you want to eat volumes, and this recipe will definitely do it for you— yummy, savory breaded cauliflower with shirataki noodles and fake alfredo! I’ve seen a version of this by Hungry Girl and wanted to give it a try, and I’m pretty pleased. The noodles are probably the most diet-y tasting part of any of my meals, I must say, but if you’re a shirataki fan, it’s still very good.

Cauliflower 
1/3 head of cauliflower, 70 calories
1/4 cup egg whites, 15 calories
1/8 cup bread crumbs, 65 calories

Cut cauliflower into small florets.
Dip each in egg white and then bread crumbs, pan-frying (with just pam or olive oil spray) for a few seconds to get the tops crunchy. Then bake at 400 for about 30 minutes. 

Noodles
1 package shirataki noodles, 40 calories (I used fettucini)
2 T light sour cream, 40 calories
2 T grated pecorino romano cheese, 40 calories

If you haven’t used these tofu noodles before, be forewarned: they’re a big rubbery/thick, but if you’re craving masses of noodles without calories, they’re good enough— 1 whole bag for 40 calories!

Tricks:

  • Remove from bag and rinse immediately; they smell a little fishy from being stored in water, but rinsing for a few minutes does the trick.
  • Dry them off pretty thoroughly or your dish will get watery later.
  • Cut into short pieces; this will eliminate the trick of having to bite them in half and makes their chewiness almost unnoticable.

Rinse, cut, dry, and microwave for about 2 minutes with sour cream and grated cheese.

Whole recipe: 270 calories, 13g fiber (cauliflower, baby!), 17g protein, 8g fat

It actually made so much that I ate half for dinner, am going to workout, and will finish it later… Crazy volumes of food, oh my! Try mixing in different cheese for different effects, and maybe some broccoli too.



#food diary  #recipe  #cooking  #diet  #fitblr  #vegetarian  #dinner  


From the Grill: Jeremy’s Jalapeno Popper Kabobs.

undressedskeleton:

Every once in a while I get extremely lucky. Jeremy puts on his cooking face and grills up a storm. The grill makes me nervous and I need more practice. I might burn down the place if I was by myself. Last night I stole his jalapeno popper kabob recipe and prepared them for him to grill. If you don’t like hot things I wouldnt recommend these, but I’m a fan of the spice. Thank you @thereeljb for this yummy recipe!

Ingredients:

  • 15 Jalapeno Peppers
  • 1/2 Cup Fat Free Cream Cheese (I used chive)
  • 1/4 Cup Reduced Fat Cheddar Cheese
  • 1 Tsp Garlic Powder

Directions

  1. Rinse off jalapeno peppers and cut off the tops.
  2. Take a spoon and gut out all the seeds and rinse the peppers again.
  3. In a small mixing bowl combine cream cheese, cheddar cheese and garlic powder.
  4. Insert 1 tbsp of cheese mixture into jalapeno. 
  5. Slide onto Kabob Stick (If you don’t have the sticks just set on the grill as is)
  6. Let each side lightly brown or blacken. 

1 Jalapeno: 35 Calories, 1g Fat, 1g Fiber, 2g Carbs, 2g Protein

PIN IT HERE: