Yummy Spinach Chips!

Spinach Chips! No more potato or Kale chips for me.  These are super yummy and SO good for you too! 

Spinach Chips

 

2 cups (Big, Healthy leaves) Spinach Leaves

1 Tbsp Extra Virgin Olive Oil

Italian Seasoning Blend (To Taste)

Salt (To Taste)

GETTING READY

1. Preheat the oven to 325 degrees F.
2. Line a baking sheet with foil. Set aside.

MAKING

3. In a bowl, put the spinach leaves. Put olive oil and mix it well without breaking or tearing the leaves.
*If they don't crisp up, reduce Olive Oil amount
4. Sprinkle salt and Italian blend and mix well till all leaves are coated.
5. Take the foil lined baking sheet and arrange the leaves in a single layer without any overlaps.
6. Bake in the oven for 8 minutes. Remove from the oven and let it sit on the baking sheet for another 2 minutes.
7. Using a spatula, transfer them into a bowl or plate.

Servings 2          Calories Per Serving 78

Crunchy Baked Chicken!

This is so good and satisying! My hubby and I LOVE IT! Only 228 Calories per serving!

Crunchy Baked Chicken

 

(2) 5 oz Skinless/Boneless Chicken Breasts

1/4 Cup Itatlian Bread Crumbs

2 Tbsp Grated Parmesan Cheese

3 Tbsp Melted Butter (I used Country Crock)

1 tsp Thyme

1 tsp Salt

1 tsp Pepper

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a shallow baking dish.
2. Combine 1 tablespoon melted butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl or ziplock bag; and shake or cover entire Chicken breast. Set Chicken in baking dish.
3. Take some of the bread crumb mix with a spoon and additionally sprinkle over each chicken breast. 
4. Take remaining 2 Tbsp butter and drizzle it lightly over each chicken breast.
5. Bake uncovered for 30 minutes. Remove from oven and carefully move chicken to a plate with a spatula.

 Super yummy and a great replacement for fried chicken!

Servings: 2 Calories: 228

Crockpot Chicken Yumminess!

I love my crock-pot Chicken because it's super simple...tastes great and is low calorie!

Ingredients:

(2) 4 oz Skinless, boneless chicken breasts (Adjust number of breasts for your family size)

4 cups Veggie Organic Broth

4 oz can of mushrooms

2 Tbsp Cornstarch (I use Argo)

1/4 c cold water
Pepper to personal taste

Wash and put chicken breasts in crock-pot.  Cover with Veggie Broth and add mushrooms.  Cook slow for 7 to 8 hours. Once done....mix Cornstarch with 1/4 c cold water in a cup or small bowl.  Pour veggie broth and mushrooms into a sauce pan and heat to boiling. Turn off heat and pour in Cornstarch and mix until thickened. Spoon evenly over each Chicken Breast and serve.

*Don't make the gravy and save even more calories! It's still super yummy! 

Servings: 2   Calories Each Serving: 214 (*no gravy = 184 Calories a serving)

Cucumber Yumminess!

I love Cucumbers! So here is my #1 go to snack! Quick and easy and it's SO yummy!

Peel and Slice half a Cucumber and sprinkle a little pepper and Paprika!  This makes 1 serving. Sometimes....I'll add just a small amount of my Greek Yogurt Ranch Dressing to each slice for a nice extra kick!  Yummy goodness anytime throughout the day or night! =)

1 serving = 23 Calories!

Slow Cooker 4 bean Veggie Soup!

I just love this recipe! Super yummy! This is my lower calorie version without noodles and without Parmesan cheese.

6 cups vegetable broth 

1 (28 ounce) can crushed or diced tomato

1 (15 oz) can kidney beans, drained

1 (15 oz) can White or Cannellini Bean

 1 (15 oz) can Black Bean

1 (15 oz) can Pinto Bean

1 large onion, chopped

1 (15 oz) can drained cut Carrots (or 2 fresh carrots)

1 (15 oz) can green beans

1 small zucchini

3 cloves garlic, minced

1 1/2 teaspoons dried oregano

1 Tbsp salt

3/4 teaspoon dried thyme

1/4 Tbsp freshly ground black pepper

Drain and rinse all beans.  Put all ingredients into Slow Cooker and cook for 7 to 8 hours. 

Makes about 5 servings at only 312 calories each! 

I freeze half in ready to heat bowls and keep 3 in frig for my lunches each day.  When I get to my 3rd day of lunch....I pull out the other two! Super yummy and filling!

White Bean Soup!

 I made this for my lunch today for the first time and it was so yummy !  It made me feel super full and satisfied! This is defiantly a keeper for me!  

This recipe makes about 5 servings....great to make ahead of time and just heat it up for a quick and healthy lunch or add a dinner roll and have it for dinner!

White Bean Soup

4 cups canned White or Cannellini Beans

1 teaspoon thyme

6 cups vegetable broth

salt and freshly ground pepper

Put two cups of the beans in a food processor or blender and puree until smooth. In a saucepan combine all four cups of beans both pureed and whole, vegetable broth, salt and pepper. Bring to a simmer and cook until the flavors are combined about 15 minutes. 

3 servings.   240 Calories a serving.

Great Tasting Ranch Dressing!

I love my ranch dressing but hate how unhealthy it is so I searched for a realistic replacement that my pallet would accept.  I finally found it! Super simple to make and tastes better than the real thing!

1/2 cup Plain Greek Yogurt

 and about 1/4 Packet Hidden Valley Ranch Salad Seasoning (or season to taste)

1 Tbsp Extra Virgin Olive Oil

Mix these together in a small resealable bowl and it lasts for about 4 days in the frig...just simply stir it with each use! Oh it's just so good!