Recipes For The Great Jeans Challenge

from our Nutrition Together ™ program
Here is the list of our Recipes used with the meal plan and fitness program for The Great Jeans Challenge of 2012. For more information on the Challenge, the special deal on FT sessions, and the $100 gift card waiting for you if you lose two sizes, please contact your local Fitness Together Studio. You can find one near you in Eastern New England at FTGetsResults.com.


THE RECIPES
(Click on the name to bring you to the recipe you want)

  1. Banana-Walnut Oatmeal
  2. Blueberry-Maple Muffins
  3. Blueberry-Ricotta Pancakes
  4. Broccoli-Ricotta Pizza
  5. Chicken Waldorf Salad
  6. Egg Salad Sandwiches with Watercress 
  7. Good Old Raisins and Peanuts
  8. Kale & Potato Hash
  9. Mediterranean Tuna Panini
  10. Orange-Tomato Couscous with Chicken
  11. Poached Eggs
  12. Pomegranate Berry Smoothie
  13. Rocky Road Brownies
  14. Scallop Piccata on Angel Hair
  15. Southwestern Salad with Black Beans
  16. Southwestern Tofu Scramble
  17. Spicy Tuna Wrap
  18. Spinach Salad with Steak & Blueberries
  19. Summer Tomato, Onion & Cucumber Salad
  20. Tomato Soup
  21. Turkey & Tomato Panini
  22. Vegetarian Taco Salad
  23. Vegetable Lover’s Chicken Soup

Banana-Walnut Oatmeal

Here, mashed banana lends both sweetness and potassium, while walnuts add omega-3 fatty acids along with an appealing crunch to oatmeal.

2 servings, about 1 cup each | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients
• 1 cup low-fat milk
• 1 cup water
• Pinch of salt
• 1 cup quick-cooking oats
• 1 very ripe banana, mashed
• 1 tablespoon maple syrup
• 1 tablespoon chopped walnuts

Preparation
1. Combine milk, water and salt in a medium saucepan; heat until almost boiling. Add oats and cook, stirring, until creamy, 1 to 2 minutes. Remove from the heat and stir in mashed banana and maple syrup. Divide between 2 bowls, sprinkle with walnuts and serve.

Nutrition
Per serving: 306 Calories; 7 g Fat; 1 g Sat; 2 g Mono; 8 mg Cholesterol; 54 g Carbohydrates; 11 g Protein; 6 g Fiber; 144 mg Sodium; 392 mg Potassium
3 Carbohydrate Serving
Exchanges:
2 starch, 1 fruit, 1/2 low-fat milk, 1/2 other carbohydrate, 1/2 fat

Tips & Notes

  • Walnuts add omega-3 fatty acids along with an appealing crunch.

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Blueberry-Maple Muffins

Whole-wheat flour and flax seeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter).

12 muffins | Active Time: 30 minutes | Total Time: 1 hour

Ingredients
• 1/5 cup whole flax seeds
• 1 cup whole-wheat flour
• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup pure maple syrup
• 1 cup nonfat buttermilk, (see Tip)
• 1/4 cup canola oil
• 2 teaspoons freshly grated orange zest
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1 tablespoon sugar

Preparation
1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Grind flax seeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.
3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.

Nutrition
Per muffin: 208 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 36 mg Cholesterol; 31 g Carbohydrates; 6 g Protein; 3 g Fiber; 184 mg Sodium; 149 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 1/2 other carbohydrate, 1 1/2 fat

Tips & Notes

  • No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

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Blueberry-Ricotta Pancakes

Serve these light pancakes with our Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.

4 servings, 2 pancakes each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients
• 1/2 cup whole-wheat pastry flour, (see Tips below)
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon freshly grated nutmeg
• 3/4 cup part-skim ricotta cheese
• 1 large egg
• 1 large egg white
• 1/2 cup nonfat buttermilk, (see Tip)
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons canola oil, divided
• 3/4 cup fresh or frozen (not thawed) blueberries

Preparation
1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

Nutrition
Per serving: 238 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 68 mg Cholesterol; 30 g Carbohydrates; 12 g Protein; 3 g Fiber; 334 mg Sodium; 128 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1 medium-fat meat

Tips & Notes

  • No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
  • Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, http://www.bakerscatalogue.com, and Bob’s Red Mill, (800) 349-2173, http://www.bobsredmill.com.

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Broccoli-Ricotta Pizza

This white pizza features three kinds of cheese—ricotta, Parmesan and sharp Cheddar—and chopped broccoli. Try other vegetables instead of—or in place of some of—the broccoli if you wish.

5 servings | Active Time: 35 minutes | Total Time: 2 hours

Ingredients
Thin-Crust Whole-Wheat Pizza Dough
• 3/4 cup plus 1 tablespoon lukewarm water (105-115°F)
• 1 package active dry yeast (2 1/4 teaspoons)
• 1 teaspoon sugar
• 1 cup whole-wheat pastry flour (see Tips)
• 1 cup bread flour or all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fine cornmeal
• All-purpose flour for dusting
Toppings
• 3/4 cup part-skim ricotta cheese
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 cups chopped broccoli florets
• 1 cup shredded sharp Cheddar cheese

Preparation
1. To prepare dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.
2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.
3. Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.
4. Position rack in lower third of oven; preheat to 450°F. Brush oil over a large baking sheet. Sprinkle the baking sheet with cornmeal to coat evenly.
5. Combine ricotta, Parmesan, salt and pepper in a small bowl.
6. Sprinkle flour over work surface. Roll out the dough to the size of the baking sheet (see Tips) and transfer to the baking sheet. Cover the dough with the ricotta mixture. Scatter with broccoli and sprinkle with Cheddar. Bake until the crust is crispy and the cheese is melted and starting to brown, 15 to 20 minutes.

Nutrition
Per serving: 397 Calories; 15 g Fat; 7 g Sat; 5 g Mono; 36 mg Cholesterol; 47 g Carbohydrates; 18 g Protein; 5 g Fiber; 566 mg Sodium; 265 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 vegetable, 2 medium-fat meat

Tips & Notes

  • Make Ahead: Prepare through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap the unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost the dough in the refrigerator overnight. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before using.
  • Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
  • No time to make your own dough? Look for balls of prepared whole-wheat pizza dough at your supermarket, fresh or frozen and without any hydrogenated oils.
  • To Roll Out Pizza Dough: Turn out onto a lightly floured surface. Dust with flour; dimple with your fingertips to shape into a thick, flattened circle. Then use a rolling pin to roll into the desired shape. If your dough “resists” being rolled out, let it rest for about 15 minutes, then try rolling it out again.

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Chicken Waldorf Salad

Leftover cooked chicken makes this chicken Waldorf salad, loaded with apples, grapes, celery and walnuts, a snap to assemble. If you use rotisserie chicken, keep in mind that it’s salty and omit the salt in the dressing. Serve over watercress, with a chunk of whole-grain baguette.

4 servings, about 1 1/2 cups each | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients
• 1/3 cup low-fat mayonnaise
• 1/3 cup nonfat or low-fat plain yogurt
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 3 cups chopped cooked chicken breast (see Tips)
• 1 medium red apple, diced
• 1 cup halved red or green grapes
• 1 cup sliced celery
• 1/2 cup chopped walnuts, toasted if desired (see Tips), divided

Preparation
1. Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts.

Nutrition
Per serving: 356 Calories; 16 g Fat; 2 g Sat; 3 g Mono; 78 mg Cholesterol; 23 g Carbohydrates; 31 g Protein; 3 g Fiber; 408 mg Sodium; 537 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 fruit, 1/2 carbohydrate, 4 lean meat, 3 fat

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tips: If you want cooked chicken in a hurry, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken)
  • To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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Egg Salad Sandwiches with Watercress

Watercress, a cruciferous vegetable, adds a zesty note—and welcome phytonutrients—to this enlightened version of an American classic.

4 servings | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients
• 8 large hard-boiled eggs, (see Tip)
• 3 tablespoons nonfat sour cream, or nonfat plain yogurt
• 1 tablespoon reduced-fat mayonnaise
• 1 tablespoon grainy mustard
• 4 scallions, trimmed and chopped
• Salt & freshly ground pepper, to taste
• 3/4 cup washed and stemmed watercress
• 8 slices pumpernickel bread

Preparation
1. Scoop out egg yolks. Place 2 yolks in a small bowl and reserve the rest for another use. Chop egg whites and reserve. Mash the yolks with a fork and stir in sour cream (or yogurt), mayonnaise and mustard. Add chopped egg whites and scallions and season with salt and pepper.
2. Arrange watercress on 4 bread slices. Top with the egg salad and cover with the remaining bread slices.

Nutrition
Per serving: 289 Calories; 11 g Fat; 3 g Sat; 4 g Mono; 373 mg Cholesterol; 29 g Carbohydrates; 16 g Protein; 4 g Fiber; 601 mg Sodium; 289 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 1/2 medium-fat meat

Tips & Notes

  • To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

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Gorp (Good Old Raisins and Peanuts)

Try customizing this basic recipe with your favorite dried fruits and nuts.

2 servings | Active Time: 5 minutes | Total Time: 5 minutes

Ingredients
• 1/2 ounce whole shelled (unpeeled) almonds
• 1/4 ounce unsalted dry-roasted peanuts
• 1/4 ounce dried cranberries
• 1 tablespoon chopped pitted dates
• 1 1/2 teaspoons chocolate chips

Preparation
1. Combine almonds, peanuts, cranberries, dates and chocolate chips in a small bowl.

Nutrition
Per serving: 102 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 3 g Protein; 2 g Fiber; 29 mg Sodium; 69 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 fruit, 1 fat

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Kale & Potato Hash

Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch.

4 servings, 1/2 cup each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients
• 8 cups torn kale leaves, (about 1/2 large bunch; see Tip)
• 2 tablespoons horseradish
• 1 medium shallot, minced
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 cups cooked shredded potatoes, (see Ingredient note)
• 3 tablespoons extra-virgin olive oil

Preparation
1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

Nutrition
Per serving: 240 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 30 g Carbohydrates; 6 g Protein; 5 g Fiber; 244 mg Sodium; 651 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 2 fat

Tips & Notes

  • A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it–allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
  • Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

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Mediterranean Tuna Panini

For a great sandwich filling, spike canned tuna with salty olives and capers, bright lemon juice and tangy feta.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients
• 2 6-ounce cans chunk light tuna, drained (see Note)
• 1 plum tomato, chopped
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped marinated artichoke hearts
• 2 tablespoons minced red onion
• 1 tablespoon chopped pitted kalamata olives
• 1 teaspoon capers, rinsed and chopped
• 1 teaspoon lemon juice
• Freshly ground pepper, to taste
• 8 slices whole-wheat bread
• 2 teaspoons canola oil

Preparation
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2. Place tuna in a medium bowl and flake with a fork. Add tomato, feta, artichokes, onion, olives, capers, lemon juice and pepper; stir to combine. Divide the tuna mixture among 4 slices of bread (about 1/2 cup each). Top with the remaining bread.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Nutrition
Per serving: 336 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 61 mg Cholesterol; 35 g Carbohydrates; 34 g Protein; 5 g Fiber; 543 mg Sodium; 52 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 3 very lean meat

Tips & Notes

  • Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

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Orange-Tomato Couscous with Chicken

This cinnamon- and cumin-spiked couscous with chicken takes its inspiration from Morocco. It’s made mostly with pantry staples—all you have to pick up is some chicken thighs, a bunch of cilantro and an orange. The orange slices become tender after cooking—you can eat them skin and all. For a variation, substitute diced, boneless leg of lamb for the chicken. Serve with steamed green beans or a spinach salad.

6 servings, about 1 chicken thigh & 1 cup couscous each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients
• 6 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/4 teaspoons ground cinnamon, divided
• 1 1/4 teaspoons ground cumin, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium onion, thinly sliced
• 1 14-ounce can diced tomatoes, with juice
• 1 15-ounce can chickpeas, rinsed
• 1 cup reduced-sodium chicken broth
• 4 tablespoons chopped fresh cilantro, divided
• 1 orange, scrubbed, halved and cut into 1/4-inch slices
• 1 cup whole-wheat couscous

Preparation
1. Pat chicken thighs dry with a paper towel. Season with salt, pepper, 1/4 teaspoon cinnamon and 1/4 teaspoon cumin.
2. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken thighs and cook until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
3. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the remaining 1 teaspoon each cinnamon and cumin and cook, stirring constantly, for 30 seconds. Add tomatoes and their juice, chickpeas, broth, 2 tablespoons cilantro and orange slices; bring to a simmer, stirring with a wooden spoon to scrape up any browned bits. Return the chicken and any collected juice to the pan; cover and cook over medium-low heat until the chicken is cooked through, 5 to 10 minutes. Transfer the chicken to a clean plate.
4. Bring the cooking liquid back to a boil; stir in couscous and place the chicken thighs on top of the mixture. Remove from heat, cover and let stand for 5 minutes before serving. Garnish with the remaining cilantro.

Nutrition
Per serving: 417 Calories; 14 g Fat; 3 g Sat; 7 g Mono; 74 mg Cholesterol; 44 g Carbohydrates; 29 g Protein; 8 g Fiber; 458 mg Sodium; 509 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

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Poached Eggs

There are lots of ways to poach an egg. We tried ’em all. This was the winning method.

4 servings | Active Time: 10 minutes | Total Time: 20 minutes

Ingredients
• 4 large eggs
• 1/4 cup distilled white vinegar

Preparation
1. Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.
2. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.
3. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.

Nutrition
Per serving: 74 Calories; 5 g Fat; 2 g Sat; 2 g Mono; 211 mg Cholesterol; 6 g Protein; 0 g Fiber; 147 mg Sodium; 67 mg Potassium
Exchanges: 1 medium-fat meat

Tips & Notes

  • The poaching pot is much easier to clean if it’s still warm from cooking.
  • Food Safety Note: If salmonella is a concern in your area, be sure to cook your eggs until hard set.

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Pomegranate Berry Smoothie

This berry smoothie is made with pomegranate juice and packs lots of satisfaction from banana and cottage cheese.

About 3 1/2 cups for 2, 1 3/4-cup servings | Active Time: 5 minutes | Total Time: 5 minutes

Ingredients
• 2 cups frozen mixed berries
• 1 cup pomegranate juice
• 1 medium banana
• 1/2 cup nonfat cottage cheese
• 1/2 cup water

Preparation
1. Combine mixed berries, pomegranate juice, banana, cottage cheese and water in a blender; blend until smooth. Serve immediately.

Nutrition
Per serving: 206 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 3 mg Cholesterol; 49 g Carbohydrates; 6 g Protein; 6 g Fiber; 133 mg Sodium; 625 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 3 fruit, 1/2 nonfat milk

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Rocky Road Brownies

These super-rich brownies made chocolaty with plenty of cocoa powder have less fat than other brownies, but stay extra gooey and good with marshmallows, nuts and chocolate chunks on top.

16 (2-inch) brownies | Active Time: 20 minutes | Total Time: 3 hours (including cooling time)

Ingredients
• 1 cup less 1 tablespoon all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 1/2 tablespoons unsalted butter
• 1/2 cup plus 1 tablespoon unsweetened cocoa powder, preferably natural (see Note)
• 1 1/4 cups sugar
• 1 large egg
• 2 large egg whites
• 2 teaspoons vanilla extract
• 8 regular-size marshmallows
• 2/3 cup coarsely chopped walnuts or pecans
• 1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips

Preparation
1. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray. (Leave enough of an overhang to be able to lift the brownies out of the pan later with the liner.) If you don’t plan to let the batter rest at the end of Step 3 before baking, position a rack in center of oven and preheat to 350°F.
2. Thoroughly whisk flour, baking powder and salt in a small bowl.
3. Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat oven to 350°F.
4. Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute nuts and chocolate (or chips) around the marshmallows.
5. Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. (If you can find a place to test for doneness where there is no melted chocolate or marshmallow, a toothpick should come out with some moist, gooey batter clinging to it. Brownies in a metal pan will bake faster than those in a glass pan; if you’re unsure, bake a few minutes longer to make sure the brownies are done in the middle.) Let cool completely in the pan on a wire rack for about 2 hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into 16 brownies.

Nutrition
Per brownie: 190 Calories; 8 g Fat; 3 g Sat; 2 g Mono; 22 mg Cholesterol; 29 g Carbohydrates; 3 g Protein; 2 g Fiber; 60 mg Sodium; 89 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 carbohydrate (other), 2 fat

Tips & Notes

  • Make Ahead Tip: Prepare through Step 3; refrigerate for up to 12 hours. Store brownies in an airtight container for up to 2 days.
  • Cocoa powder comes in two styles: natural and Dutch-processed. Dutch-processed cocoa has been treated with alkali, or “Dutched,” to neutralize the natural acidity of cocoa, while natural has not. For this recipe, we prefer the taste of natural cocoa powder, although either type can be used.

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Scallop Piccata on Angel Hair

Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce.

4 servings, 1 1/2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients
• 1 pound dry sea scallops, tough muscle removed (see Ingredient note)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 8 ounces whole-wheat angel hair pasta
• 1/2 cup white wine
• 1/2 cup clam juice
• 2 teaspoons cornstarch
• 1/4 cup chopped garlic
• 3 tablespoons lemon juice
• 1 tablespoon capers, rinsed and chopped
• 2 teaspoons butter
• 2 tablespoons chopped fresh parsley

Preparation
1. Put a large pot of water on to boil.
2. Sprinkle scallops on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total. Transfer to a plate.
3. Cook pasta in the boiling water until not quite tender, about 4 minutes. Drain and rinse.
4. Whisk wine, clam juice and cornstarch in a small bowl until smooth.
5. Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes. Stir in lemon juice, capers and butter; cook until the butter melts, 1 to 2 minutes.
6. Return the scallops to the pan, add the pasta and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in parsley and serve immediately.

Nutrition
Per serving: 387 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 42 mg Cholesterol; 50 g Carbohydrates; 28 g Protein; 7 g Fiber; 465 mg Sodium; 514 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 3 very lean meat, 1 fat

Tips & Notes

  • We prefer cooking with “dry” sea scallops (not treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

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Southwestern Salad with Black Beans

Here we top salad greens with black beans, sweet corn and grape tomatoes and bring it all together with a tangy avocado-lime dressing for a Mexican-inspired salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

1 serving | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients
• 1/2 ripe avocado
• 3/4 cup packed fresh cilantro
• 1/2 cup nonfat plain yogurt
• 2 scallions, chopped
• 1 clove garlic, quartered
• 1 tablespoon lime juice
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3 cups mixed greens
• 1/2 cup black beans, canned (rinsed) or cooked
• 1/2 cup corn kernels, fresh or frozen (thawed)
• 1/2 cup grape tomatoes

Preparation
1. Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
2. Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with black beans, corn and tomatoes.

Nutrition
Per serving: 235 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 43 g Carbohydrates; 13 g Protein; 13 g Fiber; 307 mg Sodium; 1325 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1/2 fat

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate leftover dressing for up to 3 days.

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Southwestern Tofu Scramble

Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.

4 servings, about 3/4 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients
• 3 teaspoons canola oil, divided
• 1 14-ounce package firm water-packed tofu, rinsed and crumbled
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, divided
• 1 small zucchini, diced
• 3/4 cup frozen corn, thawed
• 4 scallions, sliced
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup prepared salsa
• 1/4 cup chopped fresh cilantro

Preparation
1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu, chili powder, cumin and 1/4 teaspoon salt and cook, stirring, until the tofu begins to brown, 4 to 6 minutes. Transfer to a bowl.
2. Add the remaining 1 1/2 teaspoons oil to the pan. Add zucchini, corn, scallions and the remaining 1/4 teaspoon salt. Cook, stirring, until the vegetables are just tender, about 3 minutes. Return the tofu to the pan and cook, stirring, until heated through, about 2 minutes more. Remove from the heat and stir in cheese until just melted. Top each serving with 2 tablespoons salsa and 1 tablespoon cilantro.

Nutrition
Per serving: 202 Calories; 12 g Fat; 4 g Sat; 5 g Mono; 13 mg Cholesterol; 12 g Carbohydrates; 13 g Protein; 3 g Fiber; 501 mg Sodium; 422 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 1/2 medium fat meat, 1 fat

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Spicy Tuna Wrap

These tuna wraps were inspired by spicy tuna sushi rolls. We love how they taste with peppery watercress, but other greens, such as arugula, romaine, escarole or even radish sprouts, would taste great in the filling. If you want to play on the sushi inspiration, stir some wasabi into the soy sauce for dipping and serve with pickled ginger. Serve with sliced cucumbers and slivered red onions tossed with rice vinegar, a little oil and a pinch of salt.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients
• 2 5- to 6-ounce cans chunk light tuna (see Notes), drained
• 1/3 cup low-fat mayonnaise
• 1 tablespoon hot sauce, such as Sriracha (see Notes)
• 1 scallion, chopped
• 2 cups cooked brown rice (see Tip), cooled
• 2 tablespoons rice vinegar
• 4 10-inch whole-grain wraps
• 3 cups watercress leaves
• 1 ripe avocado, cut into 16 slices
• 1 small carrot, cut into matchsticks
• Reduced-sodium soy sauce for dipping (optional)

Preparation
1. Combine tuna, mayonnaise, hot sauce and scallion in a medium bowl. Combine rice and vinegar in a small bowl.
2. Spread one-fourth of the tuna mixture over a wrap. Top with 1/2 cup rice, 3/4 cup watercress, 4 avocado slices and one-fourth of the carrot matchsticks. Roll up and cut the wrap in quarters or in half. Repeat with the remaining filling and wraps. Serve with soy sauce for dipping, if desired.

Nutrition
Per serving: 515 Calories; 17 g Fat; 4 g Sat; 6 g Mono; 17 mg Cholesterol; 71 g Carbohydrates; 21 g Protein; 9 g Fiber; 869 mg Sodium; 502 mg Potassium
4 Carbohydrate Serving
Exchanges: 4 starch, 1 vegetable, 1 1/2 lean meat

Tips & Notes

  • Chunk light tuna, like all fish and shellfish, contains some mercury. According to the FDA and EPA, women who are or might become pregnant, nursing mothers and young children should limit their consumption to 12 ounces a week of fish with lower mercury, including canned “light” tuna. Consumption of albacore tuna (which is labeled “white”) should be limited to no more than 6 ounces a week. And, if you’re looking for an environmentally sustainable canned tuna option, check the label—tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium’s Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.
  • Sriracha, a Thai chile sauce, can be found in the Asian section of many large supermarkets and at Asian markets.
  • To cook brown rice, bring 2 cups water and 1 cup brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes about 2 cups. Or, to save time, prepare 2 cups instant brown rice according to package directions.

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Spinach Salad with Steak & Blueberries

Combine steak, walnuts, blueberries and feta cheese in this simple salad and you have yourself a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.

Makes 4 servings, about 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients
• 1 cup fresh blueberries, divided
• 1/2 cup chopped walnuts, toasted (see Tips)
• 3 tablespoons fruity vinegar, such as raspberry vinegar
• 1 tablespoon minced shallot
• 1 teaspoon sugar
• 1/2 teaspoon salt, divided
• 3 tablespoons walnut oil or canola oil
• 1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
• 1/2 teaspoon freshly ground pepper
• 8 cups baby spinach
• 1/4 cup crumbled feta cheese

Preparation
1. Preheat grill to medium.
2. Pulse 1/4 cup blueberries, 1/4 cup walnuts, vinegar, shallot, sugar and 1/4 teaspoon salt in a food processor to form a chunky paste. With the motor running, add oil until incorporated. Transfer the dressing to a large bowl.
3. Sprinkle steak with pepper and the remaining 1/4 teaspoon salt. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a clean cutting board for 5 minutes.
4. Add spinach to the bowl with the dressing; toss to coat. Divide the spinach among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta and the remaining blueberries and walnuts.

Nutrition
Per serving: 392 Calories; 26 g Fat; 5 g Sat; 7 g Mono; 68 mg Cholesterol; 11 g Carbohydrates; 29 g Protein; 3 g Fiber; 494 mg Sodium; 748 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 4 fat

Tips & Notes

  • To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

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Summer Tomato, Onion & Cucumber Salad

Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most simple salad possible—think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad. It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.

6 servings, about 1 1/2 cups each | Active Time: 20 minutes | Total Time: 50 minutes (including 30 minutes marinating time)

Ingredients
• 3 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper, or more to taste
• 2 medium cucumbers
• 4 medium tomatoes, cut into 1/2-inch wedges
• 1 Vidalia or other sweet onion, halved and very thinly sliced
• 2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

Preparation
1. Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
2. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
3. Just before serving, add herbs and toss again.

Nutrition
Per serving: 58 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 8 g Carbohydrates; 1 g Protein; 2 g Fiber; 202 mg Sodium; 264 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 fat

Tips & Notes

  • Make Ahead: Prepare through Step 2 up to 1 hour ahead.

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Tomato Soup

This simple tomato soup is perfect paired with your favorite grilled cheese sandwich. Make a double batch and freeze the extra for rainy-day emergencies.

8 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 35 minutes

Ingredients
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped
• 1 teaspoon chopped fresh thyme or parsley
• 1 28-ounce can whole peeled tomatoes, with juice
• 1 14-ounce can whole peeled tomatoes, with juice
• 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
• 1/2 cup half-and-half (optional)
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Preparation
1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Nutrition
Per serving: 69 Calories; 3 g Fat; 1 g Sat; 2 g Mono; 4 mg Cholesterol; 8 g Carbohydrates; 3 g Protein; 2 g Fiber; 640 mg Sodium; 420 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat

Tips & Notes

  • Make Ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
  • Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.

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Turkey & Tomato Panini

A creamy spread full of Parmesan and fresh basil cozies up to turkey and summer-ripe tomato slices for a savory hot sandwich that will quickly become a go-to mealtime solution.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients
• 3 tablespoons reduced-fat mayonnaise
• 2 tablespoons nonfat plain yogurt
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 teaspoon lemon juice
• Freshly ground pepper, to taste
• 8 slices whole-wheat bread
• 8 ounces thinly sliced reduced-sodium deli turkey
• 8 tomato slices
• 2 teaspoons canola oil

Preparation
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2. Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weight it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Nutrition
Per serving : 286 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 27 mg Cholesterol; 36 g Carbohydrates; 10 g Protein; 5 g Fiber; 681 mg Sodium; 136 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1 lean meat

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Vegetarian Taco Salad

Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime. Recipe by Nancy Baggett for EatingWell.

6 servings, about 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
• 4 large tomatoes
• 1 1/2 cups cooked long-grain brown rice (see Tip)
• 1 15-ounce can black, kidney or pinto beans, rinsed
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano, divided
• 1/4 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 1/3 cup prepared salsa
• 2 cups shredded iceberg or romaine lettuce
• 1 cup shredded pepper Jack cheese
• 2 1/2 cups coarsely crumbled tortilla chips
• Lime wedges for garnish

Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

Nutrition
Per serving : 395 Calories; 17 g Fat; 5 g Sat; 5 g Mono; 20 mg Cholesterol; 52 g Carbohydrates; 14 g Protein; 9 g Fiber; 459 mg Sodium; 774 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 1/2 starch, 1 vegetable, 1 lean meat, 2 fat

Tips & Notes

  • Make Ahead: Prepare through Step 1, cover and refrigerate for up to 3 days; reheat slightly before serving.
  • To remove corn kernels from the cob, stand an ear of corn on its stem end and slice the kernels off with a sharp, knife.
  • To cook rice, bring 1 cup water and 1/2 cup long-grain brown rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the water is absorbed and the rice is tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes. Makes 1 1/2 cups.

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Vegetable Lover’s Chicken Soup

Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesan cheese.

2 servings, 2 cups each | Active Time: 35 minutes | Total Time: 40 minutes

Ingredients
• 1 tablespoon extra-virgin olive oil
• 8 ounces chicken tenders, cut into bite-size chunks
• 1 small zucchini, finely diced
• 1 large shallot, finely chopped
• 1/2 teaspoon Italian seasoning blend
• 1/8 teaspoon salt
• 2 plum tomatoes, chopped
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 cup dry white wine
• 2 tablespoons orzo, or other tiny pasta, such as farfelline
• 1 1/2 cups packed baby spinach

Preparation
1. Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
2. Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

Nutrition
Per serving: 261 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 72 mg Cholesterol; 12 g Carbohydrates; 31 g Protein; 2 g Fiber; 335 mg Sodium; 483 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat

Tips & Notes

  • Make Ahead: Cover and refrigerate up to 3 days or freeze up to 3 months.

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3 Comments

Filed under Great Jeans Challenge, Healthy Snacks, Nutrition, Recipes, Weight Loss

3 responses to “Recipes For The Great Jeans Challenge

  1. Pingback: Fitness Together’s Great Jean Challenge | FT Gets Results

  2. Pingback: Recipes For The Great Jeans Challenge http ftgetsresults… « mrfuzzybear.com

  3. Pingback: Are You Ready? The Great Jeans Challenge of 2012 | FT Gets Results

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