Skinny Mom's Skinny Pasta Carbonara

The fam and I tried this last night, and it was a hit. I'll admit, even I was hesitant, because the peas scurr'd me off. It just didn't seem like they made sense in the dish. Honestly though, they were magic! Even my anti-diet Mom approved!

 Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings
Serving size: 1/4 of dish

Ingredients

• 8 ounces whole wheat angel hair pasta
• 8 slices turkey bacon, chopped to ½ inch-1 inch pieces
• 2 tsp minced garlic
• 1 cup frozen peas, thawed
• 1 tbsp I Can't Believe It's Not Butter Spread or 1 tbsp of butter (will alter nutrition info)
• 2 egg whites
• 2 eggs
• 1 cup skim milk
• ⅛ tsp nutmeg
• ¼ tsp garlic powder
• ⅛ tsp salt
• ⅛ tsp black pepper
• ¼ cup grated Parmesan Cheese

Instructions

1. Cook the pasta according to package, drain and return to pot.
2. While pasta is cooking, in a large non-stick skillet, cook bacon over medium heat for 5-7 minutes until crisp.
3. Add garlic to bacon and cook for 1 minute.
4. Add the peas and I Can't Believe It's Not Butter Spread and cook for 2 minutes to heat through. Transfer to the pot with the pasta and toss lightly.
5. In a bowl, whisk together eggs and egg whites. Whisk in the milk, garlic powder, nutmeg, salt, and pepper. Whisk over medium heat for 2 minutes and let the sauce stand for 2 minutes until the sauce thickens. Pour over pasta and toss to combine.
6. Sprinkle pasta with even parts of Parmesan cheese before serving.

Nutrition Information

Per Serving (1/4th of dish):

Calories: 378.2

Fat: 8.5g
Carbohydrates: 49.7g

Fiber: 7.5g

Protein: 23.7g

Sugars: 6.2g

Credit given fully to Skinny Mom for this delectable dish!
http://www.skinnymom.com/2013/05/09/skinny-pasta-carbonara/

Betty Crocker's Walnut Chocolate Chip Cookies...with a Twist!

 It is always a good idea to implement coconut oil into your diet, for it holds countless benefits for the body. One night, upon staring into my food pantry with a ginormous sweet tooth, I glanced over at Betty Crocker's Walnut Chocolate Chip cookie mix that I had. These are seriously some of my favorite cookies. They taste good and their cheap. Only thing is, they're not all that great for your health. As I studied the two ingredients I had control over: 1 Egg, 1 Stick Butter, I started wracking my brain for an excellent substitute. Coconut oil to substitute the butter was the first thing to come to mind. And let me tell you... it was a thing of genius.

This is the kind I purchase at my local Wal-mart. However, you can purchase coconut oil at any health store as well :) I read an article that instructed me to use 3/4 the amount of coconut oil for the amount of butter. For instance, if 1 cup of butter is called for, use 3/4 a cup of coconut oil. Easy right? 

This recipe called for 1/2 cup of butter (1 stick). Thus, I measured out 6 Tbsp of the magic stuff and popped it in the microwave to melt a bit- just until squishy. Definitely do this. Otherwise, you'll have chunky cookies.

This was the result. It's TOO bad you can't smell them, because you would have an orgasm right on the spot. That's right folks, an insta-gasm. They were SINFULLY good. I mean, so good, that I won't ever make them with butter again. Better than the original!!!!

Healthy Shrimp Scampi

I made a delicious and surprisingly healthy dinner tonight. Shrimp Scampi!

I have found throughout my journey that a person can make practically anything healthy and taste good, so as not to feel cheated from eating your favorite dishes while dieting or changing your lifestyle. For the scampi, I included these fine ingredients:

Ronzoni Smart Taste Pasta

Campbell's Skillet Sauces: Scampi

A bag of uncooked, frozen unpeeled shrimp

A shake of parmesan. 

I followed the serving size suggestion on the back of the Ronzoni box for the pasta, and followed the cooking directions on the back of the scampi package. It's very easy!!

Boil noodles approximately 11 minutes or until tender. Meanwhile, defrost shrimp in warm water and peel. Toss shrimp into skillet with Campbell's Skillet Sauce. Let simmer until shrimp is pink! Serve with a shake of parmesan! YUM!

I try to post photo references for the new products I try, so that anyone reading can easily find these in their grocery store :) This pasta is surprisingly nutritious!

This fun little package was found on the pasta isle in Wal-Mart, next to the Alfredo sauces in a jar.

Here is the finished product! It was finely delicious!! One of the best dishes I have tried so far, and SO easy to make! ENJOY!

No oil/No egg/No sugar Healthy Banana Bread Cookies

3 Mashed Bananas
1/3 cup Cinnamon Apple Sauce
2 cups Oats
1/4 cup Almond Milk
1/2 cup Almonds or Pecans
1 tsp Vanilla Extract




Bake at 350 for 15-20 minutes :) They are yum!!

Healthy Breakfast Burrito

Healthy Breakfast Burrito

1 Egg, scrambled
1 piece Turkey Bacon, microwaved and crushed
1 Carb Balance Tortilla
1 handful of Chopped Onions
Taco Bell Sauce if desired for flair (it's zero calories!)

Yields: 1 Burrito


Place all cooked ingredients in tortilla and enjoy!

Deliciously Healthy Quinoa Stuffed Peppers

  Quinoa Stuffed Peppers

 I don't know if you've ever heard of or eaten quinoa (pronounced keen-wah) but this grain has recently been awarded membership into the coveted category of superfood.  Rich in phytonutrients and antioxidants, it is also a complete protein, and is full of magnesium (which has a beneficial impact on blood pressure), manganese and cooper (minerals that act as antioxidants to remove toxins and cancer cells from your body) as well as fiber.


1 lb. Lean Ground Beef
1 Package Roasted Pepper & Basil Quinoa (from Wal-Mart)
6 medium bell peppers
3 TBSP olive oil
1 1/2 c. chopped onion
3/4 c. diced celery
3 garlic cloves, minced or pressed
1/2 tsp red pepper flakes
1/2 tsp salt, or more to taste
1 1/2-2 cups grated Cheddar cheese

Preheat oven to 400 degrees.

Rinse quinoa in a fine-mesh sieve, or you can place a coffee filter in your regular strainer like I did.  In a covered pot, bring the quinoa and 2 cups of water to a boil.  Simmer for 15 minutes until quinoa is soft and water is absorbed.

Meanwhile, cut top of bell peppers off. Hollow out gently.  Brush the peppers, inside and out, with 2 TBSP olive oil.  Place them cut side down on a baking sheet and roast for 15-20 minutes, until softened and slightly browned but not collapsed.  Reduce oven temp to 350.
Meanwhile, in a skillet, heat the remaining TBSP of olive oil and sauté the onions and garlic on medium heat for 5 minutes, until the onions have softened.  Stir in the red pepper flakes, salt, and celery.  Cover the pan and cook for 10 minutes until the vegetables are very tender. Combine with the cooked quinoa and lean ground beef.  Add salt to taste.

Turn the roasted peppers over and spoon filling into each half.  Sprinkle each with grated cheese.  Bake for 10-15 minutes until the cheese is melted