Recipe of the Week

Crockpot Carrots

Put all of these ingredients in crockpot and cook for 4-6 hours.. TADA! No more boring veggies!!

Serving size: 1 cup

1 32oz bag baby carrots
1tbsp brown sugar
1 green pepper, diced
1 onion, diced
1 tbsp whipped light butter
1 tsp cinnamon
dash of salt
2 tbsp low sugar apricot preserves

Optional: nutmeg, pepper

Recipe of the Week

Eat your veggies! I OFTEN get asked for yummy veggie recipes.. so here's one for ya!

Curried Baby Carrots Serves 2

1/2lb baby carrots

2 tbsp fat free mayo

1 tbsp nonfat sour cream

1/2tsp curry powder

1/2 tsp skim milk

1/2 tsp fresh lemon juice

1/2 tsp honey

Steam carrots, covered 7 minutes or until crisp-tender. Drain. Combine mayo, and remaining ingredients in a saucepan; place over medium heat until hot. Serve sauce with carrots. 

Per serving: 92 calories, 2g fat, 2g protein, 4g fiber, 15g carbs 

Recipes to share!

A couple of recipes to share this week!

BBQ Turkey Crockpot Meatballs

BBQ sauce... 2 servings worth
1.4c canned low sodium tomato sauce
2 tbsp reduced sugar ketchup 2 tsp brown sugar (or splenda blend if you prefer)
2 tsp cider vinegar
1/2 tsp garlic powder tada!
3 tbsp.. is 37 cals, 8g carbs I mixed the bbq sauce with some worcheshire sauce for the meatballs I made last night and they were very yummy!! For the meatballs, I just combined turkey, chopped onion, garlic, mrs dash spicy chipolte seasoning and some pepper and 1/3c egg whites. I then put half of the bbq sauce and about 2 tbsp of worschire sauce on the botoom of the crockpot and put the meatballs in there. Then topped with reamining sauce and added 1/2c water. Cooked for 6-8 hours on low. YUM!!!

Another share-worthy recipe... this one is from a new fun Hungry Girl cookbook I got! (THANKS AMI!! :))

Butternut squash Bake 4 servings
4 cups cubed butternut squash (I found it frozen already cubed!)
2 wedges of laughing cow cheese
3/4c diced chopped onion
1/4c egg substitute 1/2 tsp salt
1/4 tsp chili powder
1/8 tsp pepper

Preheat oven to 350. Cook squash in microwave according to directions. Then place squash in blender and add all ingredients except onion. Pulse until mixed but not super liquidity. Remove from blender and stir in onion. Transfer to small cassrole dish sprayed with cooking spray. Bake in oven for 35-40 minutes or until edges are brown. per serving: 100 calories, 1g fat, 20g carbs, 4g protein

Mock Mashed Potatoes

A sneaky way to get more veggies...with less calories than regular mashed potatoes!

Mock Mashed Taters

4 cups of cauliflower florets

1 oz fat free half and half

1 tbsp butter 

pinch salt

pinch pepper

Steam or microwave the cauliflower until soft. Puree in food processor, add butter and half and half to taste. Season with salt and pepper.