Ingredients

• 10-12 uncooked medium shrimp, peeled and deveined  (Calories = 5 / Shrimp)
• 2 garlic cloves, minced  (Calories = 4 / Clove)
• Non-Stick Olive Oil Spray  (Calories = 0)
• 1 cup chopped zucchini  (Calories = 20)
• 1 cup chopped summer squash (Calories = 20)
• 1/2 cup fat free chicken broth  (Calories = 5)
• 3 cups fresh baby spinach  (Calories = 7 / Cup)
• 1-1/2 cups fat free chicken broth  (Calories = 15)
• 1-1/2 cups uncooked couscous  (Calories = 176 / Cup)
• 2 tablespoons lemon juice  (Calories = 12)
• 2 tablespoons balsamic vinegar  (Calories = 15)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a large skillet, saute the shrimp and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm.
• In the same skillet, cook and stir the zucchini and wine until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork.
• Whisk the lemon juice, vinegar and remaining oil; add to the pan. the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. 

(Recipe from http://www.tasteofhome.com/recipes/Mediterranean-Shrimp-Couscous)

Makes 6 Servings

Total Calories = 430

*ENJOY*

Portobello Mushroom Pizza

Ingredients:

2 Large Portobello Mushroom Caps (Calories = 50)
4 Tablespoons Tomato Sauce (Calories = 20)
.5 Ounces of Fresh Mozzarella Cheese (Calories = 40)
2 Teaspoons Grated Romano Cheese (Calories = 16)
2 Pinches of Fresh Basil (Calories = 0)

Preheat oven 375'
In a George Foreman grill the portobellos for 5 - 7 minutes.
Remove portobellos onto a baking tray.
Add 2 tablespoons of sauce onto each portobello cap.
Add .25 ounces of cheese to each cap. (the cheese will spread out some)
Put in the oven until the cheese has melted, 8-10 min.
Remove the caps and sprinkle some chopped fresh basil on top.
And finally sprinkle the romano on top.

Total Calories per pizza = 63

*ENJOY*

Low Calorie Angel Food Cake

(This recipe I did not create but I did find on the internet and tweaked it a little)


It tastes really good for what it is, I suggest trying it.


Ingredients:


1 1/2 Cup Splenda
1/4 Teaspoon Salt
1 Cup Cake Flour (Sifted)
12 Egg Whites
1/3 Cup Warm Water
1 1/2 Teaspoon Cream of Tartar


1. Preheat oven to 350 degrees.
2. Sift half the Splenda with the flour.
3. In a large bowl combine egg whites, vanilla extract, water and cream of tartar with an electric beater until combined.
4. Add the other half of the Splenda to the egg whites and beat until semi-stiff peaks form.
5. Add the sifted flour and Splenda to the egg whites, and gently fold in with a spatula. Make sure all the flour is incorporated.
6. Carefully pour batter into a cake pan of your choice. Bake for about 20 minutes until a skewer inserted come out clean. May require 5-10 minutes further cooking.
7. Cool upside down on a wine bottle for about 45 min.


I torched the top of the cake to give it that normal angel food cake look!


Recipe from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1215449




Makes 10-12 servings


Calories per serving = 56.9


Normal Angel Food Cake = 100 Calories / Slice

Breakfast Omelette

2 Cups Fresh Spinach (Calories = 20)
1/2 Cup Sliced Mushrooms (Calories = 25)
4 Egg Whites Lightly Whipped (Calories = 68)
1 Ounce Goat Cheese  (Calories = 80)

Heat a non-stick pan on medium high heat.
Spray with non-stick spray (Canola)
Add the mushrooms and spinach.
Flip over until the spinach begins to wilt and the mushrooms warm.
Take the ingredients and put into a separate pan.
Re-spray.
Pour egg whites into the pan.
When the bottom is cooked, flip the eggs over to cook the other side.
Take the mushrooms and spinach and place on 1/2 of the egg whites.
Take the goat cheese and crumble over the mushrooms and spinach.
Flip the empty egg half over onto the mushrooms, spinach, and cheese.
Wait one minute for the cheese to heat up and take off the heat.
Place on a plate and it's ready to eat.

(Calories per omelette = 193)

*ENJOY*

Brussel Sprout Chips

Ingredients:

15-20 Large Brussel Sprouts   (Calories = 160)

Olive Oil Spray    (Calories = 0)

Fresh Ground Salt and Pepper

Pinch of Romano Cheese   (Calories = 40-60 depending on your pinch)

Preheat oven to 400 degrees.

Wash and clean brussel sprouts.

On a cutting board cut off the bottom of one brussel sprout.

Flake off each leaf into a medium mixing bowl.

Repeat for every brussel sprout. (This can be tedious)

Throw out the very center, this will be tough and white.

In the bowl combine leaves and salt and pepper.

Spray with olive oil spray.

Mix well.

Pour leaves onto a baking sheet (preferably with sides).

Place into the oven and set timer for 8 minutes.

When the timer goes off stir the leaves around so they cook evenly.

Repeat 2x or 3x or until the leaves have half brown and crunchy and the other part green and crisp.

Place leaves into a serving dish.

While the leaves are still warm you can add a pinch of romano cheese.

(These are a crunchy and yummy snack to have instead of 

dipping your hand into a big bag of potato chips)

Calories for total pile of chips = 200

*ENJOY*

Red Zucchini on Toast

Ingredients


4 Small Whole Zucchinis (Calories = 120)
1 Can of Tomato Sauce (Calories = 140)
3 Cloves Worth of Crushed Garlic (Calories = 12)
4 Slices of Sara Lee 45 Calorie Slices of Bread  (Calories = 180)
3 Tablespoons of Italian Seasonings (Calories = 0 roughly)
Fresh Ground Salt & Pepper to Taste


Wash the zucchini and then cube into small pieces.
In a non-stick pan combine zucchini, crushed garlic, and salt & pepper to taste.
Cook over med high heat stirring occasionally. 
(You made need to use some nonstick spray)
When the zucchini is browned stir in the italian seasonings.
Add the can of tomato sauce, stir until everything is coated.
Cook for 10-12 min over med heat.
Toast the bread in the over or toaster.
When the zucchini and toast are both done. 
Place the zucchini on the toast and enjoy!



Calories for each toast with red zucchini = 113


*ENJOY*

Vegetarian Enchiladas

Ingredients

6 Thin Corn Tortillas  (Calories = 240)            
2 Portobello Mushroom Caps  ( Calories = 60)
4 Cups Fresh Spinach  (Calories = 25)
1 1/2 Cup White Wine  (Calories = 133)
1 Can of Fat Free Evaporated Milk  (Calories = 300)
1 Ounce Goat Cheese (Feta Cheese can be Substituted)  (Calories = 76)
3 Cloves of Garlic  (Calories = 12)
Fresh Ground Salt and Pepper

Heat oven to 400 degrees.
In a large sauce pan over Med / High heat, combine mushrooms, wine, and garlic.
Stir in evaporated milk.  Let simmer for 8 min until the sauce has cooked down and the mushrooms are tender.  Stir in the spinach a little at a time. (Note: the spinach will cook down)

Lightly spray the bottom and sides of a glass pan with non-stick spray.
Lay the tortillas down one at a time and add the mushroom mixture to the tortillas.
Add some goat cheese crumbles (this is a strong cheese, you will need less than you think)
Roll the tortilla up into a roll and place the stuffed tortilla into the pan seem side down.
Repeat the process for all the tortillas.
Once all the tortillas are in the pan, pour the leftover sauce over the tortillas.
Smear the sauce so that it has coated all parts of the tortillas.
Place in the oven for 15-20 min or until sauce is bubbling.



Calories per enchilada = 141

*ENJOY*