Guiltless No Bake Peanut Butter Pie

If you are like me and alway trying to count your calories and have a big sweet tooth then you need to try making this peanut butter pie! This pie does not taste at all like it's low calorie, you won't believe it. The best of all his pie only takes about 5 minutes to prepare then just toss it in the fridge to chill and you are ready to indulge!

Ingredients:

• 5 oz reduced fat cream cheese, softened
• 1/2 cup confectioners sugar 
• 1/3 cup better n peanut butter, or any reduced fat peanut butter
• 8 oz reduced fat cool whip 
• graham pie crust 

1. Beat cream cheese and confectioners sugar in a medium bowl

2. Mix in peanut butter and beat until smooth, fold in cool whip
3. Pour mixture in graham cracker pie shell, cover and refrigerate until firm

Skinny Lowfat Crockpot Beef Stroganoff

The other night I decided I wanted to make something in the crockpot since it's so effortless and easy, stick all the food in, come home and it's ready to eat(plus the house smells amazing). I decided I would try Beef Stroganoff in the crockpot, I was a little hesitant at first but decided to give it a try. I was so amazed how tender the beef turned out, it tasted simply amazing.  I know I will be making this recipe again in the near future! I really cut lots of the fat and calories out of this recipe. It really does not taste healthy at all so enjoy!

Ingredients:

• 1 1/2 lbs lean beef stew meat, cut in 1" cubes
• 1 onion, chopped
• 1 clove of garlic, minced 
• 1 tsp salt
• 1/4 tsp fresh ground pepper
• 1 1/2 cup mushrooms, sliced
• 1 cup fat free sour cream 
• 1 can of fat free mushroom soup 
• 1 cup water

1. Place all ingredients in crockpot except sour cream

2. Cover and cook on low for 6-8 hours 

3. Stir in sour cream and cover and cook for additional 5 minutes until heated through 

4. Serve over hot cooked egg noodles

Tangerine Balsamic Baby Green Steak Salad

I recently came back from a trip from California with my mom. It was super hot there so we never felt like eating very heavy meals, we ate lots of salads there for dinner. My favourite salad I had one night was Tangerine Steak Salad I knew I had to try to copy the recipe and make it skinny/healthy. I did add some blue cheese in this salad which really makes all the favours come together. I have always loved steak on a salad, it fills you up and you get all your veggies! I have to say this is by far the best salad I have ever, had and it really is super easy to make for those busy weeknights!

Ingredients:

• baby leaf greens
• 1/2 cup freshly squeezed tangerine(any type of orange can be used)
• 5 tbsp balsamic vinegar 
• 3 tsp honey
• 2 tbsp Dijon mustard
• black pepper
• 4 tbsp shredded blue cheese
• dried cranberries
• 1/2 lb flat skirt steak, cut in strips

1. Combine tangerine, vinegar, honey, dijon and pepper in a small bowl and whisk together(or combine all ingredients in a jar and shake well)
3. Cut steak in strips and season with garlic powder and salt and pepper
2. Heat a large skillet on medium/high heat and add steak cook one side for 6 minute then repeat on other side
3. In a large bowl add salad and toss dressing mixture with the salad
4. Add salad in bowls top with blue cheese, cranberries and steak

Skirt Steak with Mushrooms and Onions

The other night I was craving some sort of steak with mushrooms, who does not like steak, mushrooms and onions all together? The flavours are so good together, especially when you add some brown rice. I am a huge steak eater but sometime you just get the craving for some red meat! Pair this with a nice glass of red wine and you are all set and ready to go!

Ingredients:

• 1/2 lb of thin skirt steak, cut in strips
• 1 onion sliced in rings
• olive oil
• cooking spray 
• 8 oz sliced mushrooms
• garlic powder to taste
• salt and pepper

1. Season steak with salt and pepper, garlic powder 

2. Heat a skillet over high heat, when skillet is hot, spray with cooking spray 

3. Add all steak to skillet cook for 2 minutes then turn steak and cook for additional 30 seconds
4. Set aside in a large dish
5. Spray the skillet again with cooking spray
6. Add onions to skillet and add season with salt and pepper, cook for 2 minutes until onions are golden
7. Set skillet to low heat, add 1/2 tsp of olive oil to skillet, add mushrooms and cook for 2 minutes, season with salt and pepper.
8. Add to dish with steak and onions, top with brown rice.

Cilantro Shrimp Skewers

I know that BBQ season is almost over unfortunately, but I could not help posting this amazing recipe for shrimp skewers! I love shrimp everything about it is great it's so low in calorie each medium shrimp is about 6 calories and only 1 calorie of that actually comes from fat. It's an excellent source of lean protein if you are trying to drop some pounds and loaded with vitamins B12 and D. If you don't eat shrimp, I recommend you start adding it to some dishes since it's so good for you :)

Ingredients:

• 32 jumo raw prawns
• 4 cloves of garlic, minced
• 24 slices of limes(3 limes) sliced thin
• cooking spray
• 1 tsp salt
• 1 1/2 tsp cumin
• 1/4 chopped fresh cilantro 
• 16 bamboo skewers 

1. Heat grill medium heat and spray with oil

2. Season the shrimp with garlic, cumin, salt and half the cilantro in a medium bowl

3. Beginning and ending with shrimp, thread the shrimp and folded lime slices on to kebab

4. Grill the shrimp, turning occasionally, about 1-2 minutes on each side 

5. Top with remaining cilantro and fresh squeezed lime juice 

Skinny Broccoli Cheese Soup

Last night I made this delicious Broccoli Cheese soup! I thought it would take long to make but it only took about 15 minutes to prepare and cook everything. Very easy quick heathy weekday meal especially since the cold weather is on it's way. I made this with a low fat grilled cheese, it was the perfect combination. It also made lots of leftovers which is super nice for the next day.

Ingredients: 

• 2 tsp olive oil
• 16 oz frozen broccoli heads
• 1/2 cup minced uncooked onion
• 29 oz low sodium chicken broth
• 4 oz low fat light cheddar cheese, cut into cubes
• 1/2 cup fat free skim milk
• 1/2 tsp garlic powder
• 1/2 cup water
• 1/4 cornstarch

1. Heat oil in a large saucepan over medium heat

2. Add onion and cook for 3 minutes until onion is soft 

3. Add broccoli and chicken broth, bring to boil

4. Reduce heat and simmer for 3 minutes until broccoli is tender

5. Add cheese and stir until cheese is melted 

6. Stir in milk and garlic powder 

7.Whisk together water and cornstarch in a cup and add to soup to thicken 

Whole Wheat Blueberry Muffins

This season I did lots of blueberry picking, I got really addicted to picking blueberries. There is nothing better then mixing fresh picked blueberries in with all your baking. So I whipped up my favourite blueberry muffin recipe. These muffins are truly amazing! I eat one in the morning for breakfast then after dinner for a treat to satisfy my sweet tooth. If you are on WW each muffin is 4 points. I usually make about 2 batches which usually makes 24 muffins, then I freeze half of them or give them away to family and friends.

The recipe is so simple to make it usually only takes me about 5 minutes to prepare everything then just throw them in the oven and are ready to eat!

You can also make this recipe vegan by replacing the milk with almond milk and the egg with half a banana.

Here is a picture from when we went to pick our own organic blueberries! Like I said I am addicted to blueberries even better yet fresh picked blueberries! 

Ingredients:

• 1 1/2 cups whole wheat flour
• 3/4 cup white sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup skim milk
• 1/2 cup unsweetened applesauce 
• 2 cups fresh blueberries

1. Preheat over to 400 degrees
2. Grease 12 muffin cups, or line with paper liners
3. In a large bowl whisk together the flour, sugar, salt and baking powder
4. In a separate bowl whisk together the oil, egg, milk and applesauce until smooth
5. Stir the liquid ingredients into the flour mixture, and gently fold in blueberries
6. Spoon batter into prepared muffin cups, filling them 2/3 full
7. Bake muffins for 20 minutes, or until toothpick comes out clean