rick bryce

Honey Milk Balls

Honey Milk Balls Makes: 20 servingsIngredients1⁄4 cup honey1⁄4 cup peanut butter1⁄2 cup dry milk, non-fat1⁄2 cup cereal (crushed)Directions1. Mix honey and peanut butter.2. Gradually add dry milk and mix well.3. Chill for easier handling.4. With greased hands, form into small balls.5. Roll in crushed cereal flakes.6. Chill until firm.7. Refrigerate leftovers within 2 hours.

Chickpea Cookie Dough

Cooking Light Recipe No Bake RecipeYIELD12Ingredients• 1 (15-oz.) can unsalted chickpeas, drained and rinsed • 1 cup almond butter• 2 tablespoons honey• 1 tablespoon vanilla extract• 1 teaspoon salt• 1 tablespoon cinnamon• 4 ounce dark chocolate chips 70 to 85% cacaoHow to Make It1. Mix first six ingredients in a food processor until the chickpeas … Read more

Zucchini Brownies

Yummy Delicious Zucchini Brownies!Ingredients1. 2 large eggs2. 1-tablespoon vanilla extract3. 3/4-cup coconut sugar4. 1/4 cup unsweetened applesauce5. 1 cup whole wheat flour or whole spelt flour6. 1/2 cup cocoa powder7. 1 1/2 teaspoons baking soda8. 1/4-teaspoon salt9. 2 cups peeled and grated zucchini10. 1⁄2 cup chopped dark chocolateInstructions1. Preheat the oven to 350.2. Line an … Read more

Stuffed Peppers

Stuffed Peppers                                                              Makes 4 large peppers

1 serving size = 1 pepper

Ingredients:

4 large green peppers
1/4 cup parmesan cheese
1/4 cup low fat cheddar cheese
1 pound of 99 percent fat free turkey breast
1 x 14.5 ounce can diced tomatoes
1 cup cooked quinoa
1/2 tsp garlic powder

Directions:

Preheat oven to 350 degrees F. Cut tops off of green peppers, and take the seeds out.  Place peppers in a pot of boiling water for 20 minutes and then drain. Place peppers in a 9×9 square baking dish.  Add turkey to skillet and brown until thoroughly cooked. Add diced tomatoes and garlic salt, 1 cup of cooked quinoa and parmesan cheese. Fill the 4 green peppers with the turkey mixture.  Cover with foil and place in oven for 15 minutes.  Take out of the oven and sprinkle remaining ¼ cup cheddar cheese on the top of the peppers evenly. Cook for another 10 minutes.

Nutrition Information per serving:

276 calories, 20 g carbohydrates, 5 g fiber, 35 g protein, 7 g fat, 3 g sat fat, 400 mg of sodium, 72 mg cholesterol, 6 g sugars

Christine Haas, M.S., L.D.N., C.N.S., C.P.T

Egg White Omelet

Egg White Omelet                                                                   Makes 1 serving

Ingredients:

4 egg whites
1 oz low fat cheese
1 cup spinach
1/2 cup mushrooms
1 tsp canola oil
1 minced garlic clove
cooking spray

Directions:

In small skillet heat oil over high heat then add 1 minced garlic clove and mushrooms. Cook for 2 minutes then reduce heat to medium and add spinach. When spinach becomes wilted slide vegetables onto a plate.  Lightly coat the same skillet with cooking spray. Add egg whites swirling to evenly cover the bottom of the pan. Cook for about 2-3 minutes. Using a spatula pick up the eggs and let the uncooked “runny” part of the eggs flow underneath. Cook for another minute. Spoon the cheese and then the spinach mixture onto the top of the eggs and flip one side of the eggs over the other to create the omelet shape and slide onto the plate. Cover with a lid and cook on low heat for 1 minute until cheese is melted.

Nutrition Information per serving:

215 calories, 5 g carbohydrates, 1 g fiber, 27 g protein, 7 g fat, 3 g saturated fat, 200 mg of sodium, 30 mg cholesterol, 2 g sugars

Chicken Fajitas

Chicken Fajitas                                                    Makes 4 servings

Ingredients:

1 pound skinless boneless chicken breast
2 x 16 oz bags of frozen pepper and onion blend
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/4 tsp sea salt
1/2 cup water

Directions:

Pour 1/4 cup water into crock pot and add chicken, frozen peppers and onions, spices and salt. Cook on high for 4 hours or low for 6-8 hours until chicken is white throughout.

Nutrition Information per serving:

198 Calories, 14 g carbohydrates, 3 g fiber, 27 g protein, 3 g fat, 0 g trans fat, 1 g saturated fat,

358 mg sodium, 73 mg cholesterol, 8 g sugars

Chicken Salad Sandwich

Chicken Salad Sandwich                                            Makes 1 serving

Ingredients:

2 oz of rotisserie chicken pulled off the bone
1 Tbsp light mayonnaise
1/4 cup celery
2 slices of whole grain bread
2 lettuce leaves
2 tomato slices

Directions:

Chop chicken and celery into small pieces and place in a medium sized bowl. Add mayonnaise. Spread on 1 slice of bread. Add 2 lettuce leaves and 2 tomato slices. Cover the vegetables with a second piece of bread.

Nutrition Information per serving:

330 calories, 32 g carbohydrates, 6 g fiber, 30 g protein, 7 g fat, 3g saturated fat, 500 mg of sodium, 64 mg cholesterol, 4 g sugar

Fast Chili

Fast Chili                                                                                         Makes 4 servings

Ingredients:

1 pound of 95 percent fat free ground beef
1 x 15 oz can of diced tomatoes
1 x 16 oz can of low salt kidney beans
1 teaspoon of chili powder
1 teaspoon of cumin powder
1 tsp garlic powder

Directions:

Add meat (frozen or fresh), drained kidney beans, seasonings and can of diced tomatoes in a crock pot in this order. Cook on low heat for 6-8 hours or on high heat for 4-6 hours.

Nutrition Information per serving:

258 calories, 23 g carbohydrates, 8 g fiber, 30 g protein, 5 g fat, 2 g saturated fat, 319 mg of sodium, 60 mg cholesterol, 4.5 g sugars

 

Berry Smoothie

Berry Smoothie                                                               Makes 1 serving

Ingredients:

3/4 cup of frozen berries or cherries
3/4 cup skim, almond, soy or rice milk
1/2 cup 0 percent fat-free Greek plain yogurt

Directions:

Add frozen fruit, milk and yogurt to a blender. Blend on high until smooth. Pour into glass.

Nutrition Information per serving:
156 Calories, 27 g carbohydrates, 4 g fiber, 7 g protein, 2 g fat, 0 g trans fat, 0 g saturated fat, 240 mg sodium, 5 mg cholesterol, 21 g sugars