Pineapple-Banana Protein Blaster
Added to Recipes on Fri 03/05/2010
Ingredients
207 cal per serving
1 large ripe banana, broken into chunks
1/2 cup low-fat soy milk
1 can crushed pineapple in juice, drained
1/2 cup "pineapple passion" sorbet
1 tbsp soy protein powder
½ cup strawberries
Directions
Combine ingredients in blender.
Cover; blend until fairly smooth.
Excerpted from YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management by Michael F. Roizen and Mehmet C. Oz. Copyright (c) 2006
Sunday, July 22, 2012
Lean Bean Enchiladas Supreme
Lean Bean Enchiladas Supreme - I got this from Dr. Oz - a calorie cutting episode. As part of Dr. Oz’s Calorie-Cutting Challenge, Trish prepared this bean
enchilada recipe that contains almost 300 fewer calories than the
traditional dish. The secret comes in ditching fattening wraps in favor
of cabbage leaves. As an added bonus, enjoy the low-calorie count and
cancer-killing compounds contained in cabbage leaves.
Ingredients Serves 4
12 large cabbage leaves
1 large onion, chopped
3 garlic cloves, chopped
1 tbsp chili powder
1 tsp cumin
2 cups black beans, rinsed and drained
1 cup cooked quinoa (or brown rice)
1/3 cup 1% cottage cheese
1 cup fire-roasted diced tomatoes
3/4 cup enchilada sauce
3/4 cup shredded 2% cheese, monterey jack or mexican blend
Directions Preheat oven to 350°F. Spray 2 13 x 9-inch baking pans with nonstick spray.
In a large saucepan, add 4 cups of water and bring to boil. Remove core from cabbage and carefully peel off 12 leaves. Remove from heat. Place cabbage leaves into water for 5-10 minutes or until soft. Remove cabbage leaves using tongs and place leaves on paper towels.
Spray a large skillet with nonstick spray. Sauté onions for about 5-6 minutes over medium heat. Add garlic, chili powder, cumin, black beans, and quinoa. Cook for another 2-3 minutes, stirring often. Remove from heat. Add cottage cheese and diced tomatoes and mix until well combined.
Add 1/4 cup of enchilada sauce to bottom of pan and spread evenly. Fill each cabbage leaf with an equal amount of filling, about 1/3 cup each. Fold enchilada and place seam-side down into baking pan. Repeat with all cabbage leaves. Pour remaining enchilada sauce evenly over enchiladas.
Top with shredded cheese. Cover with aluminum foil and bake for 15-20 minutes or until bubbly on top. Serve hot.
Ingredients Serves 4
12 large cabbage leaves
1 large onion, chopped
3 garlic cloves, chopped
1 tbsp chili powder
1 tsp cumin
2 cups black beans, rinsed and drained
1 cup cooked quinoa (or brown rice)
1/3 cup 1% cottage cheese
1 cup fire-roasted diced tomatoes
3/4 cup enchilada sauce
3/4 cup shredded 2% cheese, monterey jack or mexican blend
Directions Preheat oven to 350°F. Spray 2 13 x 9-inch baking pans with nonstick spray.
In a large saucepan, add 4 cups of water and bring to boil. Remove core from cabbage and carefully peel off 12 leaves. Remove from heat. Place cabbage leaves into water for 5-10 minutes or until soft. Remove cabbage leaves using tongs and place leaves on paper towels.
Spray a large skillet with nonstick spray. Sauté onions for about 5-6 minutes over medium heat. Add garlic, chili powder, cumin, black beans, and quinoa. Cook for another 2-3 minutes, stirring often. Remove from heat. Add cottage cheese and diced tomatoes and mix until well combined.
Add 1/4 cup of enchilada sauce to bottom of pan and spread evenly. Fill each cabbage leaf with an equal amount of filling, about 1/3 cup each. Fold enchilada and place seam-side down into baking pan. Repeat with all cabbage leaves. Pour remaining enchilada sauce evenly over enchiladas.
Top with shredded cheese. Cover with aluminum foil and bake for 15-20 minutes or until bubbly on top. Serve hot.
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