Featured Recipe
Golden Oreo Easter Fluff
This cool creamy pudding with chunks of vanilla oreo is perfect to sweeten up any spring day!
Ingredients
- 0.8 oz Sugar-free vanilla pudding 1 small box
- 2 cups Fat-free milk I love Fairlife
- 1 cup Mini marshmallows
- 8 cookies Golden Oreo Thins crushed
Instructions
- Using a medium bowl, pour dry pudding mix and milk in and whisk until combined.
- Add mini marshmallows and crushed cookies. Mix until thorougly combined.
- Refrigerate for 30 minutes or longer to allow marshmallows and cookies to soften. Top with extra crushed cookies or marshmallows, if desired!
Notes
Nutrition facts are based on not using any toppings and using Fairlife milk. Nutrition facts will slightly vary if a different milk and toppings are used.
Golden Oreo Bunny Cakes
These moist cakes have a classic vanilla cookie crust and creamy homemade frosting but with 1/2 the calories of most cupcakes. These cakes can be made full size or mini!
Ingredients
- 1 box white cake mix I used Pillsbury
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 cup water
- 24 cookies Golden Oreo Thins (49 cookies for minis)
- 24 liners cupcake
Creamy Homemade Frosting
- 0.8 oz sugar-free vanilla pudding mix 1 small box
- 8 oz Lite Cool Whip softened
- 1 cup Fat-free milk I love Fairlife
Toppings
- 1 container Festive sprinkles of choice
Instructions
Full Size Cupcakes
- Preheat oven to 350 degrees. Take cool whip out of freezer to start thawing for frosting.
- Line cupcake pan with cupcake liners and place 1 oreo thin at the bottom of each liner.
- Prepare cake mix according to box instructions, replacing butter or oil with same proportion of applesauce (ie: 1/2 cup oil= 1/2 cup applesauce). ***The ingredient amounts above are for Pillsbury white cake mix, amounts may vary depending on the brand of cake mix you use!***
- Fill cupcake liners 3/4 full with cake batter. Bake according to time on cake box.
- Once cupcakes are finished baking, let cool completely (at least 30 minutes).
Creamy Homemade Frosting
- Pour pudding mix into a medium size bowl.
- Add 1 cup milk and whisk until mix is dissolved.
- Add cool whip and stir into pudding mixture until completely combined.
- Using a butter knife spread approximately 2-3 Tbsp frosting on each cupcake. Or if you want a more crisp look, spoon frosting into a quart size bag, seal and cut one tip off of bag. Pipe 2-3 Tbs frosting in a circular motion onto the top of each cupcake and add sprinkles as desired.
- Be sure to store cupcakes in the refrigerator! The frosting is perishable and will liquify if not refrigerated!
Mini Bunny Cakes (makes 98 total minis)
- Using a mini muffin pan, crumble one half of an oreo thin into the bottom of each muffin slot. You will use a total of 49 oreo thins.
- Follow the same instructions above to make the cake batter and frosting.
- Once the cake batter is made, place 1 Tbsp batter on top of each crumbled oreo. Place in oven to bake for 10-12 minutes or until cooked through.
- Once mini cakes are completely cooled, spread or pipe 1 Tbsp frosting onto each cake and add sprinkles as desired.
- ***See recipe notes for Mini Bunny Cakes nutrition info!
Notes
Nutrition Info for Mini Bunny Cakes (per 1 mini cupcake):
45 calories, 7 g carbs, 0.5 g protein, 1.5 g fat, 0g fiber, 69mg sodium, 4g sugar
Since this recipe makes so many minis, you can always freeze them so you have perfectly portioned treats for weeks to come!
Warm Cinnamon and Sugar Baked Donuts
These soft moist and cakey donuts are 1/3 of the calories as a regular donut but you CAN'T EVEN TELL! They are deliciously dense and melt in your mouth!
Equipment
- Donut pan
- Oven
- 2 Mixing bowls
- 1 shallow bowl
- Brush
- Gallon Ziplock bag
Ingredients
- 3/4 cup whole wheat flour
- 3/4 cup almond flour
- 2 tbsp Splenda or Truvia brown sugar blend + add 2 more tsp brown sugar blend
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 46 grams egg whites (1 serving)
- 1/3 cup Greek yogurt plain non-fat
- 1/4 cup applesauce unsweetened
- 1/4 cup fat free milk I like Fairlife
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1 cup Truvia granulated sugar blend
- 1 1/2 tsp cinnamon ground
- 1/4 cup light butter melted (I like Smart Balance)
Instructions
- Preheat oven to 350 degrees. Grease donut pan and set aside.
- In a medium bowl, combine all dry ingredients (flours, brown sugar, baking soda, baking powder, salt).
- In a separate bowl, combine egg whites, yogurt, applesauce, milk and vanilla.
- Stir dry ingredients into wet ingredients, and mix just until combined. It will be lumpy!
- Pour dough into gallon bag and cut 1/2 inch off of one corner. Pipe dough into donut pan filling each circle 3/4 full.
- Bake for 10-15 minutes until golden brown.
- Let donuts cool for 5 minutes before coating with cinnamon and sugar.
Cinnamon and Sugar Coating
- Melt butter in microwave.
- Combine granulated sugar blend and cinnamon in a shallow bowl.
- Brush each donut with melted butter and dip all sides of donut in cinnamon sugar mixture. Sprinkle with fun and festive sprinkles, if desired.
- Best eaten warm right out of the oven!
Skinny Double Chocolate Cake
A lower-calorie version of rich chocolate cake that can be eaten for breakfast, dessert or anytime you need to satisfy that intense craving for chocolate.
Ingredients
- 3 medium Ripe bananas about 1 cup
- 1/4 cup Splenda brown sugar blend + 2 Tbsp
- 1/2 cup Unsweetened applesauce
- 1 tsp Vanilla extract
- 1 large Egg
- 1/2 cup Whole wheat flour
- 1/2 cup All purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Semi-sweet chocolate chips reserve 2 Tbsp to sprinkle on top
Instructions
- Blend bananas and brown sugar until bananas are mashed and sugar is dissolved.
- Add the applesauce, vanilla and egg. Mix well until blended.
- In a separate medium bowl, mix together flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix just until combined.
- Stir in the chocolate chips, reserving 2 Tbsp chips to sprinkle on top. Pour batter into a greased 8x8" baking dish.
- Sprinkle reserved chips on top and bake at 350 degrees for 28-35 minutes. Use a toothpick to insert into the center to check for doneness. Be careful not to overcook!
Chocolate Peanut Butter Overnight Oats
A creamy and delicious breakfast that tastes more like dessert! These oats pack a big punch of protein and make a great post-workout meal or snack that will keep you full for hours!
Ingredients
- 1/4 cup Rolled oats 20 grams
- 4 oz Nonfat plain Greek yogurt
- 0.75 serving Favorite protein powder
- 1/2 tbsp Unsweetened cocoa powder 2 grams
- 2 tbsp PB fit 12 grams
- 1.5 oz Nonfat milk
- dash cinnamon
Instructions
- Combine all ingredients in a small bowl in the order they are listed. Stir well until combined, cover and refrigerate overnight or at least 2 hours.
No-guilt NACHOS
50% less fat and calories than regular bar nachos, but 100% full flavor and spice to satisfy that craving!
Ingredients
- 1 lbs 96% lean ground beef
- 1/3 can refried beans lowest sodium brand
- 1 packet McCormick Taco Seasoning 30% less sodium
- ½ cup water
- 4 servings Tortilla chips ~40 chips or 112g
- ¾ cup Mexican blend cheese shredded
- 1 fresh jalapeno diced
- 1 beef steak tomato diced
- ¼ cup chives chopped
- ¼ cup white onions diced
- 1/4 bag Shredded lettuce
Instructions
- Preheat oven to 350 degrees. Chop all desired toppings.
- Cook ground beef in a medium pan on medium-high heat until cooked through. Add taco seasoning and ½ cup water. Simmer for 10 minutes.
- Stir refried beans into taco meat.
- Line a 13x9 baking pan with tortilla chips. Spread meat mixture over chips.
- Sprinkle cheese over chips and meat mixture.
- Bake in oven for 5-7 minutes or until cheese is melted.
- Top with fresh chopped onions, tomatoes, lettuce, chives and jalapenos.
Notes
This is a great dish to share with friends and family! Or satisfy those cravings a few times and make single servings of nachos with the following ingredient amounts: 10 chips, 110g meat mixture, 21g cheese, veggies. Refrigerate the rest for an easy and delicious lunch/dinner the next 3 days!
20-Minute Smothered Beef Burrito Skillet
Modified by: Krystal Gutierrez, MS, RD, LDAdapted from Pillsbury.com
Ingredients
- 1.5 lbs lean ground beef
- 1 envelope reduced-sodium McCormick taco seasoning
- 1/2 cup water
- 1 jar 15oz can Pinto Beans (lowest sodium option)
- 1/2 cup Green Cile, chopped optional
- 3 6-inch Grandma’s 100 calorie skinny tortilla cut into 1-inch strips
- 3/4 cup cup Mexican cheese, shredded
- 3 tbs fresh cilantro, chopped
Dash of Garlic powder, onion powder, cumin, pepper, chili powder
- 16 oz red enchilada sauce
Instructions
- In a medium-sized pan, cook ground beef over med-high heat- season with pepper, cumin, garlic, onion, and chili powders. Stir frequently until completely cooked through.
- Add packet of taco seasoning mix, water, red chile or enchilada sauce and beans. Add green chile, if desired. Cook 3-5 minutes, stirring frequently until sauce thickens. Remove from heat.
- Stir in tortilla strips; top with cheese. Cover skillet; set aside 3-5 minutes or until cheese is melted. Sprinkle with cilantro.
Notes
This meal is quick and easy and a great source of iron and Vitamin C. Enjoy!
Tasty Tuna Patties
A light and fresh finger food that even your kids will enjoy!
Ingredients
- 6- 4.5oz cans Starkist Very Low Sodium tuna canned in water drained
- 3 tbsp water drained from tuna cans
- 1 1/2 cups bread, torn into small pieces about 3 slices
- 2 large eggs
- 46 grams Egg substitute
- 1/4 cup + 2 tbsp chives or green onions, chopped
- 1/4 cup + 2 tbsp fresh parsley, chopped
- 2 tbsp Dijon mustard
- 3 tbsp olive oil extra virgin
- 3 tbsp lemon juice bottled or fresh
- 3 tbsp lemon zest grated lemon peel
- 1 1/2 tsp butter
- 1/2 tsp pepper
- 1 tsp Tabasco sauce add more as desired
Instructions
- Line a baking sheet with parchment paper. Dain tuna cans, but be sure to set 3 Tbs tuna water aside in small bowl. Add 3 tsp olive oil to bowl, mix and set aside.
- In large bowl, mix tuna, mustard, bread, lemon zest, lemon juice, tuna water mixture, chopped parsley and chives/green onions, Tabasco and pepper. Hands work the best to mix! Taste mixture before adding eggs and add more seasoning as necessary (Tabasco, pepper, lemon juice).
- Add eggs and egg beaters and mix well again.
- Divide mixture into 14 balls (70g each). Form into patties and place on baking sheet.
- Heat a portion of remaining 2 Tbs olive oil and a portion of butter together in pan on med-high heat. Gently place 3-5 patties in the pan (depending on pan size) and cook until golden brown (about 3-4 minutes) on each side. Add small portion of oil or butter before each flip.
- Repeat Step 5 until all patties are cooked.
- Serve with a lemon wedge, Tabasco or tarter sauce and enjoy!
Notes
These patties are delicious on top of a green salad with Zesty Italian dressing or pair nicely with Jasmine rice and a side salad. Enjoy!