Bacon Wrapped Water Chestnuts

These bacon wrapped water chestnuts are like a walk down memory lane for me.  I don't know when I first had them but I remember I was pretty young and I distinctly remember thinking "well, that's just the perfect bite of food."  Sweet, salty, crunchy, chewy deliciousness!  They never get old!  Enjoy!

Bacon Wrapped Water Chestnuts 


1 lb. bacon, cut in half down the middle 
2 cans whole water chestnuts, drained
toothpicks
2/3 c. ketchup
2/3 c. brown sugar

Wrap a slice of bacon around each of the water chestnuts and secure with a toothpick.  Place on a foil lined baking sheet and bake at 350 for 30 minutes.  Meanwhile, mix the ketchup and brown sugar together to make a glaze.  Remove the bacon wrapped water chestnuts from the oven and top them with the glaze.  Return the pan to the oven and continue to cook until the bacon is crisp and the glaze is caramelized, about 25-30 more mintues.  Serve immediately!

Makes about 34 pieces (35 calories each piece) according to my calculator on loseit.com

Crock Pot Chicken Gyros

I love Greek food and these chicken gyros did not disappoint!  Chicken is slow cooked in lemon juice, oregano and red wine vinegar and then shredded and served on pita with tomatoes, lettuce, tzatziki and FETA CHEESE!  Is there anything better than feta cheese?  This makes enough for a crowd so feel free to make half (or have a lot of leftovers!)  

Crock Pot Chicken Gyros with Tzatziki Sauce (adapted from allfreeslowcookerrecipes.com)

For the chicken:


3 lb. boneless, skinless chicken breasts
1 T. dried oregano
1 T. lemon pepper seasoning
Salt and pepper to taste
1 large onion, thinly sliced

9 cloves garlic, smashed

One large lemon, juiced
1/4 c. red wine vinegar

Place chicken in the crock pot and sprinkle with oregano, lemon pepper, salt and pepper (if your lemon pepper has salt in it go easy on the salt.)  Spread sliced onion and garlic evenly on top of the chicken and pour in the lemon juice and vinegar.  Cook on low for 6-8 hours or on high for 3-4 hours.  Shred and serve with desired toppings and tzatziki sauce (recipe below.)

For the tzatziki sauce:

2 c. plain Greek yogurt
1 seedless cucumber, shredded
1 T. dried dill
1/2 t. salt
1/4 t. pepper
1 garlic clove, minced

Combine all ingredients in a medium bowl and stir to combine.  Taste for seasoning and serve with the chicken.

For the gyro sandwiches you'll need:

Pocketless pita (I used a low carb one that was 130 calories)
Diced tomatoes
Shredded romaine lettuce
Crumbled feta cheese
Tzatziki sauce

12 servings (174 calories each serving) for the chicken and tzatziki sauce only (not including the pita bread and toppings)

Cream Cheese Mashed Potatoes

These mashed potatoes are creamy and dreamy.  You can choose to bake them after you mash them or not.  I did this time but may not next time!  If you like them a little chunky, go for it!  It is easy and versatile that way!

Cream Cheese Mashed Potatoes (adapted from thepioneerwoman.com)

2 1/2 lb. yukon gold potatoes
1/3 c. unsalted butter
4 oz. reduced fat cream cheese, softened
1/4 c. fat free half and half
1 t. salt (plus more to taste)
1/2 t. black pepper (plus more to taste)

Peel (if you want to, I didn't) the potatoes and cut into chunks.  Bring a large pot of water to a boil and add the potatoes.  Cook for 30-35 minutes until the potatoes are tender and they fall apart when you stick a fork into them.  Drain the potatoes in a large colander and place them back in the pot to dry out. Mash the potatoes over low heat.  Turn off the stove and add the butter, cream cheese, half and half, salt and pepper.  Stir well and taste for seasonings.  Serve or place in an 8X8 baking dish that has been sprayed with cooking spray and bake in a 350 degree oven for 20 minutes.

6 servings (248 calories each serving) according to my calculator on loseit.com

Carrot Cake Bars

These carrot cake bars really need no introduction.  They are the most moist and delicious carrot cake of any kind that I have ever had.  The layer of cream cheese frosting that is almost as thick as the carrot cake itself doesn't hurt either.  I mean, let's be honest, is there anything wrong with cream cheese frosting?  I think not!

Carrot Cake Bars (adapted from iowagirleats.com)

For the cake:

2 c. white whole wheat flour

2 t. cinnamon

1 1/4 t. baking powder

1 t. baking soda

1 t. salt

1 1/2 c. sugar

3/4 c. (6 oz.) pineapple Chobani Greek yogurt

1/4 c. canola oil

4 eggs

4 c. peeled and shredded carrots (about 5 medium carrots)

For the frosting:

1/2 c. butter, room temperature

8 oz. reduced fat cream cheese (not fat free)

1 t. vanilla extract

1/2 t. cinnamon

5 c. powdered sugar (yes, it's a lot of powdered sugar and a lot of frosting - if you are looking to cut down on calories this is the place to do it.  2-3 cups of powdered sugar would probably be enough.)

For the cake:

Preheat the oven to 350 and spray a 9X13 pan with nonstick spray and set aside.  Sift together the flour, cinnamon, baking powder, baking soda and salt in a large bowl and set aside.  

In the bowl of an electric mixer fitted with the paddle attachment or with a hand mixer, combine the sugar, yogurt and canola oil and mixed until combined.  Add the eggs one at a time, mixing until combined before adding the next one.  

Add the dry ingredients to the wet ingredients in three batches, mixing until combine before adding the next batch.  Fold in the shredded carrots.

Transfer the batter to the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.  Cool completely then frost with cream cheese frosting.  

For the frosting:

In the bowl of an electric mixer fitted with the paddle attachment or with a hand mixer, cream the butter, cream cheese, vanilla and cinnamon together until smooth.  Add 2 c. powdered sugar and cream until smooth.  Continue adding 1 cup of powdered sugar at a time, creaming until combined before adding the next cup.  Spread over the cooled bars.  Store leftover bars in the fridge.

Tip:  Refrigerate the bars before cutting for cleaner lines.  

24 servings (302 calories each serving) according to my calculator on loseit.com

Delicious Salmon

The name of this dish says it all.  This salmon is delicious!  And easy.  Which, for me, is really the name of the game.  I want something easy and delicious for dinner every night!  Here's an option for you!  Good enough for company but great for weeknights too!

Delicious Salmon (adapted from allrecipes.com)

1/3 c. low sodium soy sauce
1/4 c. extra virgin olive oil
1/4 c. brown sugar
2 t. lemon pepper
2 cloves garlic, minced
2 lb. salmon cut into 6 even pieces
Salt, to taste (my lemon pepper seasoning had salt in it so I only lightly salted the salmon.  The saltiness of the soy sauce adds flavor too.)

Whisk the soy sauce, olive oil, brown sugar, lemon pepper and garlic together in a small bowl and set aside.  Place the salmon on a jelly roll pan that has been covered with foil and sprayed with cooking spray.  Sprinkle with salt.  Pour the marinade evenly over the salmon pieces and allow to marinate for 2 hours or longer.  Remove the pan from the refrigerator and allow to sit for 15 minutes to take the chill off.  Preheat the broiler and broil the salmon for about 6 minutes until the fish flakes easily with a fork.  Enjoy!

6 servings (401 calories each serving) according to my calculator on loseit.com

Mexican Flank Steak

If you like Chipotle you will love this Mexican flank steak.  Tender strips of flank steak are marinated with peppers and lime juice and then sauteed with onion and bell peppers and served over rice with salsa, cheese and sour cream!  It is so delicious and easy to put together and the best part is, you can marinate the steak the night before and cook it when you are ready to eat!  

Mexican Flank Steak (adapted from myrecipes.com)

2 lb. flank steak, fat trimmed
3 dried Anaheim chiles, stems and seeds removed and cut into 1" pieces
3/4 c. boiling water
6 T. freshly squeezed lime juice
6 cloves garlic, chopped
1 t. salt
1 T. extra virgin olive oil
3 bell peppers, sliced (I used red, yellow and green)
1 red onion, sliced
1/4 c. chopped cilantro

Rinse the beef and pat dry.  Cut across the grain in 1/8" thick slices and place in a ziploc bag and set aside.  In a food processor place the Anaheim chiles and cover with 3/4 c. boiling water and let stand until chiles are soft, about 15 minutes.  Add lime juice, garlic and salt and process until smooth.  Pour over beef and allow to marinate at least 30 minutes and up to 24 hours.  

Heat the oil in a large skillet over medium high heat.  When the oil is hot, add the meat to the pan (save the marinade) and allow to cook until no longer pink, about 3 minutes.  Transfer the beef to a bowl or platter and add the peppers and onions, season with salt and cook and stir until limp, about 5 minutes. Return the beef and the remaining marinade to the pan, bring to a boil and cook for 1 more minute.  Spoon rice onto a plate (I used Chipotle style rice - you can find the recipe here), top with the beef and peppers and whatever toppings you prefer along with the chopped cilantro.  

8 servings (257 calories each serving) according to my calculator on loseit.com

Black Bean Hummus

This black bean hummus is a delicious and interesting addition to any veggie tray you are making this summer and would be perfect for 4th of July!  Serve with carrots, peppers, broccoli, cucumber, grape tomatoes or pita chips.  Enjoy!

Black Bean Hummus (adapted from foodnetwork.com)

1 (15 oz.) can black beans, drained and rinsed
1 garlic clove
2 T. olive oil
2 T. freshly squeezed lemon juice
1 T. white wine vinegar
1/2 t. cumin
Salt and pepper to taste

Blend all ingredients together in the food processor until smooth.  Refrigerate for at least 15 minutes before serving. 

This is a definite make ahead!

6 servings (118 calories each serving) according to my calculator on loseit.com