Terri

Your

 Personal Trainer

Terri The Trainer
Highlands Ranch, CO
United States

ph: 720-339-4992

Receipe Ideas

From time to time I am looking for a clean lean receipe that doesn't take a lot of time or has 1000 calories in a serving.  So I will be adding new ideas from time to time so check out this site for a new idea.

Here's a fun one ladies and only 160 calorie per muffin and you can make a meal out of it with a side salad, veggies and wahla you've made your family a yummy something a little different dinner.

Enjoy!!!  This comes from Hungrygirls website...

Great place to look for low cal everyday yummy food and drinks.

 

Yesterday was National Hot Dog Day. Today is National Corn Fritters Day. We're getting creative and merging the two. Happy Corndog Day, people!
 
 Corndog Millionaire Muffins

PER SERVING (1 muffin): 160 calories, 2g fat, 636mg sodium, 27g carbs, 1g fiber, 6.5g sugars, 9g protein -- POINTS� value 3*

We're well aware of how unconventional corn muffins stuffed with hot dogs are. Don't knock 'em 'til you chew 'em...



 

Ingredients:
7 Hebrew National 97% Fat Free Beef Franks (or another brand of nearly fat-free hot dogs with 40 - 45 calories each)
1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup fat-free sour cream
2 1/2 tbsp. Splenda No Calorie Sweetener (granulated)
2 1/2 tbsp. granulated sugar 
1 1/2 tsp. baking powder
1/4 tsp. salt

Directions:
Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate small bowl, mix together corn, egg substitute, and sour cream. Stir thoroughly. Add contents of the small bowl to the large one, and stir until completely mixed.

Cut 2 hot dogs in half, leaving you with 4 cocktail-sized franks. Cut each of the halves into 6 pieces, leaving you with 24 "coins." Set aside. (You'll use these to top the muffins.)

Chop the remaining hot dogs into very small pieces. Add those to the large bowl, and stir until they are integrated into the batter.

Line 8 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 8 cups. Top each muffin with 3 of the hot dog "coins."

Bake in the oven for 15 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and then enjoy!

MAKES 8 SERVINGS

 
To go to their website go to hungrygirl@hungry-girl.com

 

It's a great resource when your not sure what to cook...

 

 

 

 Let's put the protein back in breakfast with.....

Egg white, spinach and mushroom omelet

3 egg white whipped ever so lightly 

1/2 cup of raw spinach

4 diced (to your liking) mushrooms

2Tbs of onions dices thinly

2Tbs of evoo (extra virgin olive oil)

Saute' onions in the olive oil then when onions are slightly wilting add mushrooms, after mushrooms have wilted add the spinach.  Saute' and additional minute then center the vegtables in the pan.  Pour the egg whites over the veggies and cook.  Once the egg whites begin to form fold each side towards the center and flip once.  Cook till your liking (soft, med, hard) and wahla a wonderful breakfast to get your bodies fuel system going for the day!

Enjoy! 

 

 Quick Strawberry Smoothie

100 cal light yoplait or 80 calories light yogurt (strawberry or flavored)

4 washed and tops cut off and cut in half of fresh (preferbly) strawberries

dash of skim milk for liquid

Option 1 sccop of protien powder (100 Cal.)

4-5 ice cubes

Process all in a blender or chopper.

The hand ones are quick these days as well.

 

Now you have a refreshing snack or meal replacement around 100-200 calories in less than 10 minutes.

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Yummy Breakfast Tacos (My family's favorite)

2 Corn tortillas

1 egg scrambled

Fat Free Pam spray on griddle for each

1/4 ounce cheese

scoop of salsa

Medium heat lightly spray griddle with pam scramble your egg while heating your corn tortilla on the griddle.

Put 1/2 your egg on each corn tortilla and split the cheese and salsa and wahla a wonderful delicious breakfast taco for approximately 250 calories.....

 

 

Chicken Breast Florentine (no skin)

Makes 4 servings

Ingredients

1  10ounce bag  of triple washed and            rinsed spinach

1  garlic clove, minced

    Freshly ground pepper to taste

2  ounces cooked lean ham, cut into strips

1/4 tsp dried thyme

4  skinless, boneless chicken breast            halves 4 ounces each

4   tsp olive oil

1/2  cup dry white wine

1/4  tsp salt

 

Preparation

1.  Heat large nonstick skillet over medium heat; add spinach, garlic, and pepper.  Cook covered, until spinach wilts, about 2 minutes.  Let cool; spueeze out excess liquid.  Stir in ham and a pinch of thyme.

2. Cut a long, thin pocket into each breast.  Stuff spinach mixture into pockets, then press the edges of chicken together and seal closed with toothpicks.

3.  In same skillet, heat oil; add chicken and brown on each side, turning once or twice.  Add wine, salt, and remaining thyme; reduce heat to low.  Simmer, covered, until chicken is cooked through, about 10 mincutes.  Serve topped with pan juices.   

Per serving: 181 calories, 6g fat, 1g fiber From Cooking light

Tuscan Grilled Steak

What's better than the taste of a lean steak hot off the grill? Here, a flavorful recipe to try.

Tuscan Grilled Steak (Phase 1)

Flank steak is perfect for grilling. It has a full, rich flavor, yet it's thin enough to grill in a flash. Here, we serve it as they do in Northern Italy, slathered with a garlic rub, grilled, then sliced and served over peppery arugula greens.

Serves 4-6

Ingredients
3 large cloves garlic, crushed
2 teaspoons extra-virgin olive oil
1 flank steak, about 2 pounds
Salt and pepper
4 ounces (about 6 cups) arugula

Instructions
In a small bowl, mash garlic and oil until a paste forms (you may also do this in the food processor). Pat steak dry with paper towel, then sprinkle with salt and pepper. Rub garlic paste over both sides of steak and let sit for 30 minutes.

Preheat grill to high heat. Grill steak 5 to 7 minutes, until medium-rare. To check, cut into meat with a knife and remove from grill when meat is slightly less done than you want it to be. Transfer to cutting board; cover loosely with foil and let rest 10 minutes. Slice very thin, against the grain and at a slight angle.

Arrange arugula on platter. Top with steak slices. Drizzle with any accumulated platter juices. Serve immediately.

Nutritional Information:
280 calories
12 g total fat (4 g sat)
60 mg cholesterol
1 g carbohydrate
40 g protein
0 g fiber
105 mg sodium

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Terri The Trainer
Highlands Ranch, CO
United States

ph: 720-339-4992