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S: Low Carb Goodies Sampling 2011 Runstar

BC: This has been a Rockin' Runstar Production!!

FC: Sampling 2011 | Low Carb Goodies

1: Team Runstar Local fitness enthusiasts apart of Team Runstar, dedicate themselves to health, wellness and the empowerment of one another. We strive to unlock our athletic potential in order to be better mothers, friends, sisters and wives. Healthy bodies, sound minds, open hearts, and warm wishes - Team Runstar is out to let everyone's inner rockstar shine. | "Let your inner Rockstar shine." | | 1

2: Sampling Hosts: The Gannon Family Tom, Karen, Justin and Lindsey | Thank your lucky "Rock"Stars | The Committee: Amy, Jeannie, Becca, Carly, Nettie, Lisa, Michelle and Karen | 2

3: Table | Appetizers pages4-8 Salads pages 9-11 Side Dishes pages 12-17 Main Dishes pages 18-23 Desserts pages 24-29 Cocktails page 30 | Appetizers 4-8 | Salads 9-11 | Main Dishes 18-23 | Cocktails 30 | Desserts 23-29 | of Contents | 3

4: Appetizers & Snacks | Jalepeno Poppers Sweet Poppers Cauliflower Pizza Patsy's Nuts Kale Chips Spicy Lavash Pizza Asian Lettuce Cups Yummy Tuna Cakes Clam Dip Pickled Eggs | 4

5: Asian Lettuce Wraps Ingredients: 2 T. vegetable oil, 1 medium onion chopped 2 cloves garlic, minced 1.5 lb. ground turkey .5 cup low sodium chicken broth 2 T. Hoisin sauce 2 T. Teriyaki sauce 1 cup bean sprouts 1 cup cabbage, shredded 24 lettuce leaves Directions: Brown ingredients, dish in lettuce leaves, serve with Soy or favorite dipping sauce. | Hot n Spicy Rita Poppers Ingredients 8 fresh jalapeños 4 oz cream cheese, softened Bacon crumbles Directions: Cut the jalapeños in half lengthwise, clean. Fill each half with cream cheese and bacon crumbles, but do not mound. Place on foil-lined baking sheet. Bake at 375 degrees for 20-25 minutes. | Deb's Delicious Cauliflower Pizza Ingredients: 1 bag of Birds Eye Steamfresh garlic cauliflower, 4 oz grated mozzarella cup egg whites or egg substitute, Parchment Paper (a must!) Directions: Preheat oven to 450 degrees. Microwave cauliflower, put in paper towels and squeeze moisture out. Put cauliflower in food processor & pulse. Repeat the squeezing step with fresh paper towels. Get rid of all the water until it looks like dough. Next, add egg whites & cheese, mix thoroughly. Line a baking sheet w/parchment paper, put the mixture in the center, press it out to a thin layer (as thin as possible, too thick will be soggy). Bake for 20-25 minutes. The crust should be browned, perhaps slightly burnt in some spots. Do NOT under bake. Remove, top with toppings of choice, place back in the oven for 5 more minutes. | by Mindy-San | 5

6: MaryAnne's Bacon Wrapped Poppers Ingredients: 18 fresh mini sweet peppers or Jalapenos One 8-ounce package cream cheese 1/2 cup grated cheddar cheese 1green onion, sliced 18 slices thin bacon, cut into halves Toothpicks and Rubber gloves if you decide to use the jalapenos. Directions: Preheat oven to 275 degrees Clean peppers, cut lengthwise in half In a bowl, combine the cream cheese, cheddar cheese and chopped green onion. Stuff each pepper half with cheese mixture. Wrap bacon slices around each half, covering as much as you can. Secure with a toothpick and pop them in the oven for 1 hour, or until the bacon is sizzling. Serve hot or at room temperature. Tip: To save time, assemble a day ahead! | Ingredients: 1 bunch of kale Cooking Spray Kosher salt, seasoned salt or garlic salt Directions: Preheat oven 350 degrees Line cookie sheet with parchment paper Tear kale leaves into bit size pieces, spray with cooking spray and sprinkle with salt. Bake until edges start to brown but watch closely to not burn. Cooking time may vary from 8-15 minutes. | Tonia's Kale Chips | 6

7: Amy's Tuna Cakes 1 can tuna 1/4 cup chopped onion 2 tbls parmesan cheese 1 tsp Old Bay Seasoning 1/4 cup dry oats Mix all ingredients together. Shape into 4 small patties. Spray with non-stick cooking spray. Brown 3-4 minutes each side. | Amy's Clam Dip 2 pkgs. cream cheese, softened 1/2 cup Mayonnaise 2-3 tsp Worcestershire sauce 1 tsp Dijon Mustard 8-10 Scallions, minced 2 cans minced clams, drained Pinch of salt, pepper to taste Combine all ingredients well and chill, goes great with veggies or Wasa crackers :) | Patsy's Spicy Nuts | Ingredients: 1c. baking Splenda, 1/3c. water, 1 1/4 teaspoons ground red pepper, 2 teaspoons fresh lemon juice, 1/2 teaspoon ground cumin, 2c. blanched almonds, cooking spray Directions: Preheat oven 325. Combine the first 5 ingredients in a medium, saucepan over medium-high heat. Bring to a boil, stirring occasionally. Add almonds to pan, cook 22 minutes or until Splenda mixture coats the nuts, stirring occasionally. Immediately spread nut mixture in a single layer on a jelly roll pan coated with cooking spray. Bake 20 minutes. Separate nuts with 2 forks. Cool completely. | 7

8: Colleen's Pickled Eggs | Jill's Spicy Lavash Pizza | Ingredients: 12 hard-boiled eggs, peeled 1 large empty sterilized glass jar 4 cups vinegar,1 teaspoon salt 2 medium onions, chopped 3 cloves of Garlic, 3 packets of Truvia 1 tbsp pickling spices, Can Beets/Juice Directions: Put the peeled hardboiled eggs in the large jar.Boil the remaining ingredients together for 5 minutes. Pour over the eggs in the jar. Cover; leave on counter overnight. Keeps in refrigerator for weeks, in theory. In reality, if you love pickled eggs, these will disappear. | Ingredients: 1 Lavash bread Olive Oil, Red Chile Oil 2 small eggplants halves Salt and black pepper Tribe Forty Spices Hummus 12 ounces crumbled feta cheese Directions: Heat grill to high. Smear Lavash with oil on both sides. Grill until it turns golden brown. Smear eggplant with oil, salt and pepper. Grill eggplant, cut-side down, until golden brown. Turn over and grill until just cooked. Remove and slice into 1/4-inch thick slices. Spread hummus over Lavash, eggplant and feta on top. Grill, with the cover down for about 2 to 3 minutes, or until cheese melts. Take off from grill, sprinkle with red chile oil. | 8

9: Salads | Broccoli Salad Everything But the Kitchen Sink Salad Fzux-ato Salad Seven Layer Salad Sesame Green Bean Salad | 9

10: Seven Layer Salad | Faux-Tato Salad by: Chris | Broccoli Salad | Turnips are an excellent substitute for potatoes. | Peel and boil 6 turnips, cut into pieces as you would for potato salad Add: 2 Tbsp. dried minced onions (nuke for 2 mins), 5 hardboiled eggs chopped 1 cup mayonnaise, 3 Tbsp. prepared mustard 1/4 cup green olives with pimentos (sliced) Salt and pepper to taste, You can add celery seed too:) | By: Stacy | 1 pound bacon, 10 oz shredded Cheddar cheese 1 head iceberg lettuce, rinsed, dried, and chopped 1 (10 ounce) package frozen green peas, thawed 10 ounces shredded Cheddar cheese 1 red onion, chopped, 1 cup chopped cauliflower 1 1/4 cups mayonnaise, 2 tablespoons Splenda 2/3 cup grated Parmesan cheese Directions: In a skillet, cook bacon over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. Prepare the dressing by | By: Nicole | Ingredients: 3 - 4 Bags of Broccoli florets 1 Pound Bacon (chopped & cooked) 1 bunch green onions 1 Can Water Chesnuts 1 Cup Mayonaise 1 T. Lemon Juice Directions: Chop Broccoli stems and boil 1 minute. Add crowns and boil another 1 - 2 minutes. Do not overcook. Rinse with | cool water. Toss with remaining ingredients. You may add cheddar cheese if you like. | They are more nutritious have 75% less Carbs! | whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled. | 10

11: Keely's Everything But the Kitchen Sink Salad | Heather's Sesame Green Bean Salad | Ingredients 1 pound fresh green beans, trimmed, 1 tablespoon reduced-sodium soy sauce 2 teaspoons canola oil, 1 teaspoon sugar, 1 teaspoon cider vinegar 1 teaspoon sesame oil, 1/4 teaspoon salt, 2 teaspoons sesame seeds, toasted Directions Place the beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse in cold water; pat dry. Place in a serving bowl. In a small bowl, whisk the soy sauce, canola oil, sugar, vinegar, sesame oil and salt. Pour over beans and toss to coat. Sprinkle with sesame seeds; toss again. Serve at room temperature. | Ingredients: 1 head leaf lettuce, 1 green, 1 red, 1 yellow– all diced 2 sliced carrots, 1 diced apple,1 pkg. coleslaw mix, 1 diced cucumber, 1 c. frozen peas, 1 8 oz can of water chestnuts 1.2 c. of pumpkin seeds, 1 cup sunflower seeds 1 c. cubed cheddar cheese Directions: Mix everything before serving with dressing. 32 oz jar of mayo, 1/2 c. Splenda, 1 1/2 t. vinegar, 1/2 t garlic powder. | 11

12: Sensational Sides | Cauliflower Popcorn Creamed Spinach Puffed Broccoli Onion & Garlic Quinoa Cheese Soufle Cabbage Casserole Black Bean Patties Zuchinni Cakes Cabbage Latkes | 12

13: Kirsten's Roasted Garlic and Caramelzied Onion Quinoa | Follow the directions on the Quinoa package for preparing the Quinoa. Takes 15 minutes to cook Slice onion in long thin pieces Cook in pan with enough olive oil to keep the onion from sticking (don’t let the olive oil get to too high of a temp) and stir often – about 15 minutes Leaving garlic whole, and still in the skin, set in oven to roast – check often – ready when cloves feel soft and squishy. Pop the garlic out of the cloves and add to the cooked Quinoa. Gently stir in the caramelized onion. Enjoy! Sometimes I roast various veggies (tossed with olive oil and seasonings before roasting) to serve over the Quinoa for a complete main course. | Puffed Broccoli Alla Jess | 2 bunches broccoli - cut into spears, and cooked to desired tenderness 2 egg whites - room temperature 1/4 teaspoon salt 1/2 cups shredded Swiss cheese 1/2 cup real mayonnaise Arrange hot cooked broccoli in shallow 1 1/2-quart pan or broiler proof serving dish. (Spraying dish with Pam before cooking makes cleanup easier!) In small bowl with mixer at high speed, beat egg whites and salt until stiff peaks form. Fold in cheese and mayonnaise; spoon evenly over broccoli. Broil six inches from source of heat four minutes or until golden brown. | 13

14: Jacqui's Cauliflower Popcorn | Cheese Soufle Alla Sooz | Ingredients: 1/2 lbs cauliflower florets, bite-size Tbsp Wegmans Basting Oil Salt and pepper to taste 4 tsp Parm-Reggiano Cheese, grated Directions: Preheat oven to 450 degrees. Toss cauliflower with basting oil; season with salt and pepper to taste. Arrange in single layer on baking sheet. Roast on center rack of oven about 15 min. Turn halfway through baking. Remove from oven; sprinkle with cheese. | Ingredients: 2 tsp sweet butter, softened, 6 large eggs, 1/2c. heavy cream, 1/3c. grated Parmesan Cheese, 1 tsp. dry mustard, 1 tsp pepper, 1/2 tsp salt 1 pinch cayenne pepper 1/2 lb. extra sharp Cheddar cheese, cubed 11 oz. cream cheese, in 1 inch cubes Directions: Preheat 375 degrees. Grease a 5 cup souffle dish with butter. Put eggs, cream, Parmesan cheese, mustard, pepper, salt and cayenne pepper into a food processor or blender. With the processor running, add the cheddar and cream cheese, piece by piece. After all the cheese is added, process or blend for 30 seconds. It will be very thick. Pour/scrape the mixture into the prepared dish and bake for 50-60 minutes. Don't open the oven door for the first 50 minutes. | 14

15: Kathy's Cabbage Casserole | Jeannie's Creamed Spinach | Ingredients: 1 pound hamburger, 1/2 head cabbage salt and pepper, onions (optional) Directions: In a large skillet, crumble and fry hamburger, medium low. Chop up the head of cabbage into large chunks. Add cabbage to the hamburger as it is cooking. The cabbage will take up most of the space, but it will eventually wilt and you'll have enough room. Add chopped onions if desired. Heavily season with salt and pepper. Stir occasionally. It usually takes about 30 minutes for the hamburger and cabbage to cook. | Ingredients: 2 large bags of fresh, washed baby spinach 1 table spoon of bacon drippings 1/2 package of creme cheese garlic salt to taste | Directions: In a large pan, cook spinach and bacon drippings over medium heat, stirring constantly. When spinach cooks down add cream cheese in 1/8 cup intervals until completely melted. Add garlic salt to taste. | 15

16: Cabbage Latkes with Sour Cream and Unsweetened Applesauce | Black Bean Patties with Mexican Caviar | Zucchini Cakes with Basil Cream Sauce | 3c grated zucchini, 1/2 tsp salt, 1 c Lavash breadcrumbs (blended to a powder) 1 egg, 2 green onions, 1/4 c diced red bell pepper, 1 1/2 tsp Old Bay Seasoning, 1 tsp Dijon mustard, 1 tbsp mayonnaise, 1/8 tsp red pepper flakes, 2 tbsp vegetable oil, 1 tsp butter, 1 jar alfredo sauce, handful of Fresh basil Place grated zucchini in colander and sprinkle with salt. Let stand 30 minutes. Press w/paper towels to remove as much liquid as possible. Zucchini should be fairly dry and equal about 2 cups. Toss zucchini with remaining ingredients (except oil and butter). Form into 8 patties, the size of crab cakes. Chill. Pour alfredo sauce in the blender and add the handful of fresh basil to it. Blend it until smooth. Place it in a pot on the stove to heat through. Heat oil and butter in a skillet. Add patties and brown on each side. Drain excess oil off on paper towels. Serve w/sauce. | 2 cans black beans rinsed and drained, 1/2 c chopped onion, 1 tsp cumin salt and pepper to taste, pinch of chili powder, 2 eggs 1/4 c. Lavash flour (blended Lavash chips), Oil for frying Blend all ingredients together in a bowl. Mash the mixture like mashed potatoes. Spoon into heated skillet and brown on both sides. Serve with Mexican caviar: | 2 c fresh shredded cabbage, 1/4 c egg whites (=2 egg whites) 1 egg, 1 chopped scallion, 1 tbsp Lavash flour (blended Lavash chips), Sour Cream pinch of salt and pepper to taste, cooking spray or oil for frying Mix all ingredients together and form into patties with wet hands. Serve with sour cream. | 2 large tomatoes finely chopped, 5 green onions chopped, 3 tbsp olive oil 3 1/2 tablespoons of tarragon vinegar, 1 4oz can of chopped green chilies 1 2.25 oz can chopped black olives, 1 tsp garlic salt, 1 tsp salt, 1/2 c fresh cilantro Combine all ingredients in a medium bowl. Cover and refrigerate for 6 hours or overnight before serving. Spoon over black bean cakes. | Mexican Caviar (trainer's favorite!) | 16

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18: Main Dishes | "Fettuccine" Chicken Alfredo Chicken Meatloaf Chicken Surprise "Fettuccine" Alfredo with Broccoli Salmon with Mango Salsa | Chicken Enchiladas Pork Tenderloin Alla Napoli Almond Toppers Chicken Spinach Parm Mushrooms Spinach Ricotti Chicken | 18

19: Jane's Chicken Surprise | Cindy's Chicken Meatloaf | Ingredients: 2 (6-ounce) pieces boneless, skinless chicken breast, Salt and pepper 4 thin slices prosciutto or any low salt deli ham, 1 cup ricotta cheese, 1 cup shredded mozzarella cheese, cup fresh grated parmesean cheese, 1 egg 1 red pepper, 1 green pepper, 6 large white mushrooms, 1 small zucchini, 2 cloves of garlic, 3 tbsp extra-virgin olive oil, 2 tablespoons butter, 1 teaspoon red hot sesame oil, 1 cup chicken or vegetable stock, 1 tablespoon Dijon mustard, 1/2 lemon, zest and juice, 1/4 cup chopped parsley Directions: | Halve the chicken breasts horizontally separating each into 2 cutlets. Blend together ricotta, mozzarella, parmesean and egg. In skillet add 2 tablespoons of olive oil over medium heat. Chop red pepper, green pepper, mushrooms and zucchini into 1 inch pieces. Add vegetables to oil. Cook until just tender. Add red hot sesame oils and finely chopped garlic. Cook for 1 min, remove from heat. Cool completely. Add to cheese mixture. Arrange the 4 cutlets on work surface, season cutlets with salt and pepper. Cover each piece of chicken with 1 slice ham. Starting on 1 side of the breast spread a thin layer of the cheese vegetable mixture. Roll the chicken carefully. Tie the chicken bundle with string in three places. Heat about 1 tablespoon extra-virgin olive oil in a skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Add 2 tablespoons of butter. Stir in the chicken stock and Dijon mustard, and simmer 10 minutes. Remove from the heat; add the lemon zest, lemon juice and parsley and spoon over chicken. | Directions Preheat the oven to 350 degrees. Prepare a 9x5x3 loaf pan with non-stick cooking spray. Combine the oats and milk in a mixing bowl and let stand 3 minutes, or until the oats begin to soften. Stir in the wing sauce. Add the ground chicken, celery, carrot, onion, egg whites and salt to taste. Using a large spoon or with your hands, gently combine the mixture. Add the blue cheese and gently combine. Transfer mixture to loaf pan, smooth the top flat, and spread the remaining wing sauce on top. Sprinkle the reserved onion slices over the sauce. Bake 35-45 minutes, or until the center of the meatloaf is no longer pink. Serve immediately. | Ingredients 2/3c. rolled oats, 1/2c. fat-free milk, 1/4c. Frank's wing sauce 1 lb. ground chicken breast,1/4c. shredded carrot, 1/4 c. chopped onion 2 large egg whites, lightly beaten, 1/2c. crumbled blue cheese | 19

20: Patsy's Spinach Ricotta Chicken | MaryAnne's Salmon with Mango Salsa | Ingredients One 1-pound skinned salmon fillet 1 lemon juiced 1 mango, peeled, pitted, diced 1 red bell pepper, chopped 1/2c. red onion, finely chopped 1 jalapeño chile, minced 1/4c. chopped fresh cilantro 2 tbsp fresh lime juice 2 tbsp orange juice Salt and pepper to taste 1/2 tsp cumin, 1/2 tsp chili powder, Nonstick cooking spray Directions: Place fish on a large sheet of aluminum foil on a oblong dish. Squeeze lemon juice over the salmon, let it sit for 5 minutes. In a medium bowl, mix the mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and orange juice; add salt and pepper to taste. Rub the salmon with the salt, pepper, cumin, and chili powder. Spray a grill tray with nonstick cooking spray, and heat the tray on the grill to medium-high heat. Grill the salmon until flaky but still moist, 4 minutes on each side. Top with the mango salsa and serve. | Ingredients: 1c. part-skim ricotta cheese, 4 tbsp parmesan cheese, 1/4 tsp garlic powder, 1/4 tsp black pepper1, 10 oz package frozen chopped spinach, thawed, drained, squeezed dry, 1 large egg, 4 6 oz skinless, boneless chicken breast halves, 1/2c. dry wine Directions: Filling: combine all ingredients except chicken and wine. Chicken prep: place each chicken breast between 2 sheets heavy duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or rolling pin. Spread filling evenly over chicken breasts. Roll up jelly-roll fashion. Tuck in sides; place chicken seam side down, in a 13 x 9 in baking dish. Pour wine over chicken. Cover dish with foil. Bake for 30 minutes at 350, basting chicken with wine every 10 minutes. Uncover and bake until chicken is done. Remove chicken from pan; keep warm. Strain wine mixture through a sieve over a bowl; discard solids. Serve wine mixture over chicken. | 20

21: Nettie's Pork Tenderloin Alla Napoli Ingredients 1 tablespoon olive oil 2 pork tenderloins (3/4 pound size) 2 roma (plum) tomatoes, seeded and chopped 1/4 cup chopped green olives 1/4 cup dry white wine 1 teaspoon chopped fresh rosemary 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup heavy cream Directions: Preheat 400 degrees. Heat the oil in a cast iron skillet, medium-high heat. Brown pork both sides. Mix: tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over pork, season with salt and pepper. Place skillet with pork in the preheated oven, bake 30 minutes, to a minimum internal temperature of 160 degrees. Remove pork from skillet, leaving remaining tomato mixture and juices. Place skillet over medium heat, gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve. | 21

22: Carly's "Fettuccine" Chicken Alfredo | Lisa's "Fettuccine" Alfredo with Broccoli | 2 pounds zucchini, 3 cloves garlic, minced 2 tablespoons olive oil 8 oz cream cheese, softened 3/4 cup heavy cream 2 oz freshly grated parmesan cheese 1/4 teaspoon pepper, Pinch nutmeg 1/2 teaspoon garlic powder, salt, to taste Pinch fresh parsley, minced, optional Cube & grill 4 boneless chicken breasts, Cut zucchini into thin "pasta" sized strips. Heat oil in a large nonstick skillet, medium heat. Sauté the zucchini and garlic until the zucchini is tender, not mushy. Salt to taste. Transfer to a serving bowl. In same skillet, heat the cream cheese on medium-low heat, stirring until melted. Gradually blend in the cream, parmesean and seasonings, until smooth. Cook over low heat thinning with water until thick but pourable. Add cubed chicken, stir to coat with sauce. Serve over zucchini "pasta". | Ingredients: 1 head broccoli, trimmed and lightly steamed Jar of your favorite alfredo sauce (or make your own) 1 package tofu noodles, fettuccine style Directions: Cook tofu noodles according to directions, drain well. Heat alfredo sauce on low heat. Add broccoli to sauce and add to noodles. | 22

23: Michelle's Chicken Enchiladas | Pat's Almond Topper Chicken | Sam's Spinach Parm Mushrooms | Ingredients: 5 small cans of chicken 2 blocks of cream cheese jar of salsa 16 oz. cheddar cheese 1 cup of milk small Lavash wraps Directions: In pan heat cream cheese (until it melts), chicken and 1/2 cup of salsa.Scoop mixture into Lavash wrap. Place wraps in a greased 9x13 pan and fill. Take cheddar cheese and milk, put in a pan over low to medium heat. Stirring constantly until it becomes a creamy sauce. Pour sauce over enchiladas. Place in preheated oven at 350 degrees. Bake until bubbly. | Ingredients: 3 split skinless chicken breasts 1/4 c mayonaise 1/2 c grated cheddar cheese 1/4 c sour cream 3 tbls. "Blue Diamond Country Ranch Almond Toppers"* Directions: Mix sour cream, cheese, sour cream, mayo and "Almond Toppers." Divide and pack on top of 3 split chicken breasts. Bake at 350, covered, for 1/2 hour or until chicken juices run clear. salt/pepper to taste. | 1 bag of frozen chopped spinach, 8 large mushrooms, 1 tablespoon extra-virgin olive oil, 1 teaspoon minced garlic, 2 tablespoons reduced-fat parmesan cheese Directions: | cook spinach according to package directions. Wash mushrooms, and remove and chop the stems. Heat olive oil in a large skillet, add chopped mushrooms stems and saute until golden, about 3 minutes. Remvove from the pan and set aside. Add the muchroom caps to the skillet and saute for 4 mintues. Remove the mushrooms caps and place | them on a plate. Drain spinach, carefully squeezing out extra water. Stir in the chopped mushroom stems, minced garlic, and parmesan cheese. Spoon the spinach mixture into the mushroom caps and serve. | 23

24: Desserts | Whoopie Pies Skinny Bottom Cupcakes Cream Puff Cookies Protein Packed Banana Bread Cheesecake Bites Black Bean Brownies Cream Cheese Bites Flax Muffins | Desserts | 24

25: Nettie's Black Bean Brownies | Karen's Cream Puff Cookies | Ingredients: 1 (15.5 ounce) can black beans, rinsed/drained, 3 eggs, 3 Tablespoons vegetable oil, 1/2c. cocoa powder, 1-1/2 teaspoon baking powder, 1/2 block cream cheese (softened), 1 pinch salt, 3 teaspoon vanilla extract, 3/4c. Splenda, 2 teaspoon instant coffee, 1/2c. sugar free chocolate chips Directions: Combine black beans, eggs, oil, cocoa powder, baking powder, cream cheese, salt, vanilla extract, Splenda and instant coffee in blender/food processor;blend until smooth; pour mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. | Ingredients 1 8 oz package cream cheese, softened 1 1.4 oz package sugar free vanilla instant pudding 1/4 cup sugar replacement, 1 egg, 1 teaspoon vanilla extract Directions: Preheat 350 degrees. Grease large baking sheet. In a mixing bowl with a spoon, combine cream cheese, pudding packet, sugar replacement, egg and vanilla until well blended. Drop dough by spoonful, about the size of a walnut, on cookie sheet. Sprinkle with extra sugar replacement, if desired, before baking. Bake 14-16 minutes, cool slightly before removing from pan. | 25

26: Jody's Skinny Bottom Cupcakes | Directions: In small bowl mix first 4 ingredients– set aside. In a large bowl mix the rest of the ingredients. Fill Cupcake tin 1/2 way with the mixture, then top with cream cheese mixture. Bake 350 for 20 minutes. | Ingredients: 6oz cream cheese, 1/3c. Splenda, 1 egg, 6oz sugar free choc chips, 11/2c. Soy flour, 1c. Splenda, 1/4c. Cocoa, 1tsp baking soda 1/2 tsp salt, 1c. Water, 1/3c. Oil, 1Tbsp vinegar, 1tsp vanilla | 26

27: Kathy's Protien Packed Banana Bread | Janey's Cream Cheese Bites | Ingredients: 1 1/3 cup almond flour, 1 c Splenda 1/4 tsp baking powder, 1/2 tsp baking soda 1 tsp cinnamon, 2 egg whites 1 c mashed banana, 1/5 c water 1/4c unsweetened applesauce or ricotta cheese 3 scoops of vanilla protein powder, 1/4 cups nuts Directions: Mix all ingredients together until smooth. Bake in a greased 8x4 pan for 50-55 minutes at 350 degrees. Serve with butter, cream cheese or peanut butter on top. | Ingredients: 3 8oz. packages of cream cheese softened, 5 eggs, 1 1/4 c. Splenda, 1 tsp. of Lemon Juice, 1 tsp. of Lemon Zest, 1 c. Sour Cream and 1/2 tsp. Vanilla. Directions: Blend the cream cheese, eggs, 1 cup of Splenda, lemon zest and lemon juice until smooth. Pour the batter into lined muffin cups 3/4 of the way full. Bake at 300 degrees for 20-30 minutes (20 minutes for mini cups and 30 minutes or regular cupcake size. Cool 5 minutes. Mix the sour cream, 1/4 cup Splenda and Vanilla. Add a small dollop of the sour cream mixture to the top of each cup. Bake 5 more minutes. Cool Completely. Serve with sugar free whip cream on top. | 27

28: Deb's Whoopie Pies | Maria's Cheesecake Bites | Amy's Flax Muffins | Ingredients 5 eggs 1 cup sugar free Raspberry flavoring syrup 1/3 cup oil, 2 cups flax seed meal 1 Tbs baking powder, 1 tsp salt 2 heaping Tbs Splenda 1 cup chopped almonds Directions: Beat eggs. Raspberry syrup and oil together. Add dry ingredients and mix well. Let sit for 3-5 minutes to thicken. Bake at 350 in well greased muffin tin. 20 minutes for full sized muffins, 12-15 minutes for mini muffins. Keep refrigerated. | Ingredients: 1package(8oz) cream cheese, softened 1/2 cup all natural Peanut Butter 1/3 cup Splenda No Calorie Sweetner 1/4 tsp. cinnamon 1/4 tsp. vanilla extract Finely chopped peanuts or unsweetened shredded coconut Directions: In medium bowl, with electric mixer on medium speed combine all ingredients except peanuts, scraping down sides of bowl as needed. Chill 30 minutes or until firm. Roll into 3/4-inch balls, then roll in peanuts. Chill an additional 15 minutes before serving. | Ingredients: 1 c. almond meal/flour, 1/4 c. unsweetened baking cocoa, 1 tspn baking soda, 1/4 tspn salt, 1/2 c. splenda, 1/4 c. butter, 1 egg white, 1/2 c. unsweetened almond milk, 3/4 c. unsweetened cool whip Directions: Heat oven to 425F. Combine flour, cocoa, baking soda and salt in a bowl. In a large bowl, beat Splenda, butter and egg white with electric mixer on medium speed 2 minutes or until fluffy. Stir in flour mixture. Stir in milk just until blended. Drop dough by rounded tablespoons onto large ungreased baking sheets to make 32 cookies. Bake 5 minutes or until tops spring back when lightly touched. Place baking sheets on a rack to cool completely. Fill with Cool Whip and keep in freezer. | 28

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30: Skinny Cocktails | Ingredients: 1.5 oz Citron vodka or regular vodka 1 oz diet cranberry juice (It must say diet) 1 tablespoon lime juice (fresh preferred) 2 to 3 drops orange extract 2 to 4 teaspoons sugar equivalent in artificial sweetener (to taste), liquid preferred Directions: Put the ingredients in a cocktail shaker half-full of ice. Shake well. Taste for sweetness if using unsweetened cranberry juice, which is highly variable. You may need to add sweetener. Strain into a Martini glass. Garnish with a small lime wedge or curl of lime peel. | Carb Conscience Cosmo | Skinny Carb Marg | Ingriedents: 1 jigger (1.5 oz) tequila 1 oz fresh lime juice 1/4 cup (4 Tablespoons) water 1/4 teaspoon orange extract 1 Tablespoon's worth artificial sweetener Ice - small handful Margarita salt or kosher salt Directions: Wet rim of the glass and dip into a small plate of salt. Combine all ingredients. You can either serve it over ice or strained into the glass, or blended. | Non-Alcoholic Mojito | Ingredients: Bundle of fresh mint, 6 limes, 1/4 Splenda, Soda Water Directions: Muddle together mint, limes and Spenda. Add ice and top with soda water. | 30

31: Yummy Drink Recipes | 31

32: 32

33: We sure are Lucky!! | 33

34: Thank You to our | Bondi Band Comprehensive Physical Therapy Dan's Repair Services Emergen-C Extend Bar Finder's Keepers FM Fitness Gu Energy Products Henderson Trucking Honesdale EMS Jilly Bead Design Co. Kitchen Table Bakers Knuckle Lights | 34

35: Runstar Sponsors! | Maciejewski Landscaping Main Creations Quality Printing & Design RoadID Ryan Carpet & Upholstery Care Scott James Jewelry Serenity Detail Soothing Touch Tarma Designs Team Jeannie Fitness Truvia Wallflower Wal-Mart Woodloch | 35

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  • Started: about 7 years ago
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