Zucchini Bread

My dad gave me some big zucchini today so I promptly came home and mixed up this zuc bread. It’s delicious!


Zucchini Bread
2 ½ c. reduced fat Bisquick
1 c. rolled oats
1/3 c. Splenda
1/3 c. packed brown sugar
4 egg whites
½ c. unsweetened applesauce
2 c. shredded zucchini
1/3 c. mini chocolate chips
1/3 c. water
3 tsp cinnamon
1 tsp vanilla

Preheat oven to 350*. Combine all ingredients in a large bowl. Spray two bread pans with cooking spray and pour half the batter into each pan. Bake 35-40 minutes or until lightly browned.
Yield: 20 slices (10 slices per loaf). Per slice= 103 Calories; 2g Fat (14.9% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 203mg Sodium.

How do you lose weight?

How do you lose weight? Or maybe the question is how to keep it off? I’ve been enjoying the South Beach Diet the past few weeks. It’s forced me to eat more vegetables and protein which I know I need to do. But what works for me may not work for you. Don’t be afraid to experiment with different plans to find what works for you. Find something that isn’t a short term fix, but a way to eat and exercise that you can maintain for years to come.
Some of you may be struggling right now. If that’s you I am praying that you will find what works for you and that you will be healthy and able to live your life to the fullest as God intended.

Banana Cherry Bread


Banana Cherry Bread
½ c. unsweetened applesauce
2 eggs
2 cups reduced fat Bisquick
½ c. Splenda w/ fiber
3 small ripe bananas, mashed
1/3 c. mini chocolate chips
1/4 cup chopped and drained maraschino cherries

Preheat oven to 350*. Combine all ingredients in medium bowl. Spray loaf pan with cooking spray. Pour batter into pan and bake 40-50 minutes, or until lightly browned.
Yield: 10 servings. Per serving= 168 Calories; 4g Fat (18.3% calories from fat); 3g Protein; 33g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 318mg Sodium.

Shrimp Tacos w/Cilantro Lime Sauce

another tasty taco recipe

Shrimp Tacos w/Cilantro Lime Sauce
• 1 lb of frozen shrimp, defrosted, peeled, & deveined
• 6 oz fat free Greek yogurt
• ¼ cup chopped cilantro
• 2 tbsp fresh lime juice
• 1 tsp taco seasoning
• ½ a head of cabbage, thinly sliced (about 5 cups)
• Salt and pepper to taste
• 2 tsp extra virgin olive oil
• Dash cayenne
• Low carb tortillas, warmed

Mix yogurt, cilantro, lime juice and taco seasoning in a small bowl; set aside. Spray a medium skillet with cooking spray and cook cabbage about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside. Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce; serve.
Yield: 4 servings. Per serving= 306 Calories; 7g Fat (21.1% calories from fat); 35g Protein; 26g Carbohydrate; 13g Dietary Fiber; 221mg Cholesterol; 624mg Sodium.

Sweet Hawaiian Chicken

Another tasty, easy crock pot dish!

Sweet Hawaiian Chicken
1 c. pineapple juice
¼ c. packed brown sugar
1/3 c. low sodium soy sauce
2 lbs boneless, skinless chicken thighs

Combine juice, sugar and soy sauce. Place chicken in 2 quart slow cooker; pour juice mixture over chicken. Cook on high 4 hours.
Yield: 8 servings. Per serving= 161 Calories; 4g Fat (21.8% calories from fat); 21g Protein; 12g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 656mg Sodium

Cilantro Quinoa

Quinoa [keen-wah] has such a nice nutty texture. It’s a great substitute for rice.

Cilantro Quinoa
1 c. quinoa, rinsed
2 tsp extra virgin olive oil
2 TB diced onion
4 oz roasted green chilies, diced
14.5 oz can vegetable broth
1/4 c. chopped cilantro
2 TB lime juice
dash salt
2 TB sliced green onions (optional)

Toast the quinoa in a dry skillet over medium heat, stirring often, 3 to 5 minutes. Heat oil in medium saucepan; add onion and cook a few minutes. Add green chilies and broth; bring to a simmer. Add quinoa, reduce heat, cover and simmer until quinoa is tender and liquid is absorbed. Add cilantro, lime juice, salt and green onions. Combine and serve.
Yield: 5 servings. Per serving= 201 Calories; 5g Fat (22.3% calories from fat); 7g Protein; 33g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 605mg Sodium.

Zucchini Chips

I think I like these better than Kale Chips as Kale smells stinky. BUT, these zucchini chips shrink up a lot. They are a tasty chip though so make a bunch.

Zucchini Chips
1 zucchini
1/2 tsp seasoning salt
1 tsp extra virgin olive oil (butter flavor is best!)

Preheat oven to 225*. Slice the zucchini really thin. Pat dry with paper towels. Toss in a bowl with the salt and extra virgin olive oil. Spread in single layer on cookie sheet covered with parchment paper. Bake one hour, then turn them over and bake another hour or until browned and crispy. You see in my picture some are not browned. They were sliced a little thicker than the others so I removed the browned ones (Ok, I ate them) and baked the less done chips longer. Delicious!