Friday, February 25, 2011

Grilled Margarita Mahi Mahi (Lizzy Original)

Grilled Margarita Mahi Mahi
Recipe by: Miss Lizzy

This recipe was inspired by my Uncle Chet who made the same 'marinade', but
used chicken instead of fish. I topped the fish with HG Fiesta Tropical Fruit Salsa and served it up with Black Beans and simple broccoli with 2% cheese. (A great meal for only 6 WWPP!!)


* 4 Mahi Mahi fillets, thawed
* Juice of 2 limes
*~1/2 cup chopped cilantro
*1 tsp. chopped garlic


1. Place the fillets in a large ziploc bag. Add lime juice, cilantro, and garlic. Mix around in bag and then place in the fridge for ONLY 30 minutes. (This is important! The lime marinade can only work for 30 minutes; if you leave it in longer the citric acid will start cooking the fish).

2. Immediately place on grill. (We use The Griddler). Grill about 5 minutes. Check to make sure fish is cooked through and serve immediately!

Like I suggested earlier, you can top this with HG Fiesta Tropical Salsa for an even better tasting dish!

1 fillet with salsa is about 3 WWPP.
When I calculated the mahi mahi (4 oz.) it came to 2. I add the extra point for the salsa, although on the new plan it would technically be 0.

Quick-Fix White Chicken Chili

Quick-Fix White Chicken Chili

This recipe comes from my new favorite cookbook (I know, I's actually NOT Hungry Girl! But no worries, I have Hungry Girl's new book on pre-order thanks to my Barnes and Noble groupon!)
This cookbook even has WW points listed along with nutrition, but, unfortunately they are from the old system. My black bean recipe came from it! (This recipe is on page 167)


2 tsp. canola oil

1 medium onion, diced

1 tsp. minced garlic

1 ½ tsp. ground cumin

¾ tsp. dried oregano

1/8 tsp. cayenne pepper

1 (14 oz. can) or 2 cups reduced sodium chick broth

1 (4 oz.) can chopped green chilies

2 (15 oz.) cans white beans (cannellini)

2 large chicken breast

1/3 c. chopped cilantro

1 c. RF Mexican blended cheese (optional)


1. Boil 2 chicken breasts in water with seasonings for 20 minutes. Let cool and shred chicken breasts with 2 forks. (I learned this here)

2. Heat the oil over medium heat in a large saucepan. Add the onion and sauté for 4-5 minutes or until slightly softened. Add the garlic, cumin, oregano, and cayenne pepper and sauté 1 minute.

3. Stir in the broth, green chilis, beans and chicken. Reduce heat to low and simmer for 15 minutes. Top with cilantro and cheese (optional) ORRRR

4. Whip up some pico! I just used a can of petite tomatoes, lime juice and cilantro and topped my chili with this..and it was GREAT!


210 calories

17g carbs

6g fat

21g protein

6g fiber

85mg cholesterol

80mg sodium


Sunday, February 20, 2011

HG Fiesta Tropical Fruit Salsa

I was going to make this recipe with my mexican meal last night, but time ran out because I started cooking too late. Sooo, since I had more time today, I made it. It, offfff course, was a big hit! I must be honest, I had no idea how to pick or slice/peel a mango, so I got my info here.

This recipe comes from Hungry Girl Recipes and Survival Strategies for Guilt-Free Eating in the Real World, page 206. (Note: I change the recipe a bit)

Fiesta Tropical Fruit Salsa

* 1 diced mango (medium)
* 1 c. diced pineapple
* 1/4 c. sweet onion
* 1/3 c. red pepper, diced
* 2 Tbsp. sliced scallions
* 3 Tbsp. cilantro, chopped (fresh)
* Juice of 2 limes
* Dash of salt

1. In a medium bowl, stir together all of the ingredients.
2. Cover and refrigerate for at least an hour. (I served immediately and it was good!)

Per 1/2 c. (0WWPP--if you are doing the points plus because it is all fruit n veggie, 1 WWPP otherwise)
46 calories
less than 0.5g fat
29mg sodium
12g carbs
1.5g fiber
9g sugar
1g protein

Saturday, February 19, 2011

HG Upside Down Chocolate PB Cheesecake

O...M...G...can we say, heavenly!!! This is probably my favorite pie by HG so far! It is so decadent, so creamy, so tasty, and soooo unbelievably low in fat and points you won't believe it! Yummmm-o! The original recipe can be found here.

Upside Down Chocolate Peanut Butter Cheesecake


* 1 packet diet hot cocoa (25 cal)
* One 8-oz. tub fat-free cream cheese, room temperature
* 2 Jell-O Sugar Free Chocolate Pudding Snacks
* 2 Tbsp. Sweetener
* 2 tsp. vanilla extract
* 2 cups Cool Whip Free, thawed, divided
* 3 tbsp. reduced-fat peanut butter, room temperature
* 2 100 cal oreo thin crisps OR 3 sheets (12 crackers) chocolate graham crackers
* Optional: Fat Free Reddi-wip

1. Dissolve cocoa mix in 2 Tbsp. hot water. In a medium bowl combine cocoa mixture with cream cheese, pudding, sweetener, and vanilla. Mix with a mixer until smooth.

2. Fold in 1/2 cup cool whip.

3. Transfer mixture to a large pie pan and set aside.

4. In a medium bowl, combine remaining 1 1/2 c. cool whip with peanut butter and mix until smooth and even


5. Spread over pie.

6. Cover and refrigerate until chilled and slightly firm, at least 2 hours.

7. Before serving, crush oreo crisps and cover pie.

8. Top each piece with FF Reddi-wip if you want. Otherwise, ENJOY!

The Breakdown:
Per Serving (1/8th) (4 WWPP): 143 calories, 3.5g fat, 320mg sodium, 19.5g carbs, 1g fiber, 6g s
ugar, 6.5g protein

***Update*** I made this pie right side up! All I did was melt 1 Tbsp. lite margarine and combine it with 3 sheets of chocolate graham crackers and pressed it into a pie pan! mmMMMmm!

HG Holy Moly Guacamole I know what you are all thinking (after you read the recipe)..peas?!? I must admit I was VERY apprehensive about this as well. Especially since I HATE peas..but I promise will have NO idea they are there! My dad hates them as well..sooo, I didn't tell anyone about the ingredients; served the guac; and after the meal was over and everyone went on about how great the guac was..I told them the secret ingredients. No one could believe it!! So what are you waitin for? Get to mashin'! (FYI, this recipe can be found in Hungry Girl 200 Under 200, page 112)

Holy Moly Guacamole


* 1 (15 oz.) can early (young) peas, drained
* 1/2 c. mashed avocado (~ 1 med./sm. avocado)
* 1/3 c. chopped cherry or grape tomatoes
* 1/4 c. finely chopped onion
* 1/4 c. plain fat-free greek yogurt
* 4 tsp. lime juice
* 1/2 tsp. chopped garlic
* 1/2 tsp. garlic powder
* 1/4 tsp. salt
* 1/8 tsp. black pepper
* 1/8 tsp. ground cumin
* 1/8 tsp. chili powder
* Optional (I used): Cilantro
* Optional: Jarred jalapenos


1. Place peas in medium bowl and mash thoroughly with a potato masher or fork.

2. Add avocado, yogurt, lime juice, garlic, garlic powder, salt, pepper, cumin, and chili powder and mash until blended.

3. Stir in tomatoes, onion and optional ingredients.


Per 1/3 cup serving (2WWPP):
78 calories
3g fat
320 mg sodium
10.5g carbs
3.5g fiber
4g sugars
3.5g protein

Black Beans

This recipe came from the book Eat What You Love and can be found on page 288. This recipe was VERY good! Try it for an easy twist on a normal dish.

Simple Southwest Black Beans

* 1 tsp. olive oil
* 1/2 c. chopped onion
* 1 (15 oz.) can black beans, drained
* 1/2 c. prepared salsa
* 1/4 tsp. ground cumin
* 1-2 T. finely chopped fresh cilantro (Optional)


1. In a medium saucepan, heat the oil over medium-high heat. Saute the onion until tender, about 3 minutes. Add the beans and salsa.

2. Stir to warm the beans thoroughly. Add the cumin and continue to stir until hot.

3. Before serving, sprinkle with cilantro.


Per 1/2 cup serving (2 WWPP):
90 calories
18g carbs
3g sugar
1.5g fat
5g protein
6g fiber
0mg cholesterol
310mg sodium

HG Veg Enchiladas

So I found this recipe in one of Hungry Girl's newsletters and your guests will never guess what is inside these enchiladas!! These were quite spicy, but also quite tasty! The original recipe can be found here (I also doubled the original). I served this with black beans and HG Holy Moly Guacamole (with home made chips).

HG Surprise, It's Pumpkin! Enchiladas


* 8 small yellow corn tortialla
* 10 oz. can enchilada sauce
* 1 cup canned pure pumpkin
* 2/3 cup chopped onion
* 1/2 cup shredded fat-free cheddar cheese
* 2 slices 2% cheese, divided in fourths
* 3 Tbsp. taco sauce
* 2 tsp. dry taco seasoning mix
* Optional: salt, black pepper, fat-free sour cream, chopped scallions


1. Preheat oven to 400 degrees.

2. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.

3. Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.

4. Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.

5. Lay tortillas flat on a clean, dry surface. Spread 1 Tbsp. enchilada sauce onto each one. Place a quarter-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.

6. Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining enchilada sauce.

7. Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.

8. Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions.

9. Enjoy!

PER SERVING (2 enchiladas) 4WWPP:
188 calories, 2g fat, 948mg sodium, 31g carbs, 5g fiber, 8g sugars, 10.5g protein

Thursday, February 10, 2011

Tuna Training Treats (DOGGIE)

I checked this book out of the library and found some good things. These stuck out to me because Snowflake LOVESSS tuna! She is Ga-Ga over these! The book is called Throw Me A Bone: 50 Healthy, Canine Taste-Tested Recipes for Snacks, Meals, and Treats and is written by Cooper Gillespie with recipes by Sally Sampson.

Tuna Training Treats

* Vegetable Oil (I used Pam)
* 2 (6-ounce) cans tuna in water
* 2 large eggs
* 1-1 1/2 c. rice flour or unbleached all-purpose flour (I used all-purpose)
* 1 T. garlic powder (I used less than half)
* Grated parmesan cheese


1. Preheat oven to 350 and lightly grease a 8x8 cake pan.

2. Place tuna, including water, in a bowl and wash with fork until clumps are out.

3. Transfer to blender or food processor and process until liquefied.

4. Add the eggs and extra water (if needed) to liquefy completely.

5. Pour into a mixing bowl, add the flour and garlic powder.

6. Mix until the consistency is that of cake mix.

7. Spread into the prepared pan.

8. Sprinkle with LOTS of Parmesan.

9. Bake until edges pull away and texture is like putty. About 15 minutes.

10. Turn out pan and let cool completely.

11. Cut with a pizza cutter into small squares. (64)

12. Call your dog in to try the new treat.

13. Your dog should look interested, and even may beg.

14. Finally, let your dog have at it! (WARNING) Your dog may LOVE these and whine at the freezer until you get one!)

*Freeze in an airtight container to have a longer lasting life!
**Yield: 64
***Serving size: 2-3

Cheesy Creamy Spinach --Lizzy Original

So this recipe came about when I was making spinach stuffed chicken and I had a good cup and a half of spinach left. My boyfriend said he loved creamed spinach, and it made me think, well so do what can I do about it? Make a creamed spinach that is point-friendly, of course!!

Cheesy Creamy Spinach

*2 blocks of spinach, thawed and strained
* 1 small can mushrooms
* 1/2 cup lowfat ricotta
* 1/2 cup low fat parmesan cheese, divided into 1/4 c.
* 2 laughing cow wedges (I use 1 swiss and 1 mozzarella, sundried tomato basil)
* 1 lite string cheese
* Salt and pepper to taste

1. Add mushrooms to spinach and stir.

2. Add 1/4 c. of the parm, ricotta, laughing cow, salt and pepper. Stir.

3. Check out this fun trick..put your string cheese in a blender, and do a quick shred. (THIS IS GREAT FOR ALL RECIPES NEEDING A KICK!)

4. Viola! Shredded string cheese..easier for melting, etc. Now add that to the spinach mixture.

5. Make sure everything is blended nicely and flatten top.

6. Top with remaining 1/4 cup parm.

7. Bake in 350 degree oven for 25-30 minutes. Enjoy!

The breakdown
per 1/2 cup-3 WWPP