Skinni Chicken Parmesan (oven baked)

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Skinni Chicken Parmesan (oven baked)

Chicken Parmesan is a tasty dish, and tastes even better when it is cooked in a healthy way! I love using Shake 'n Bake on this oven baked chicken dish, mainly because there is something fun about shaking and baking! For whatever reason, shake and bake makes me think of my friend Lauren. I don’t know if she’s ever used it, but I just hear her Southern drawl saying, “It’s Shake 'n Bake, and I helped.” It makes me laugh….

Ingredients

1.       1.5-2 pounds chicken breast (I like my pieces cut smaller to ensure they are cooked)

2.       1 packet of Shake 'n Bake-Italian flavor

3.       2 cups of Skinni Spaghetti Tomato Sauce (or your favorite spaghetti sauce in a jar)

4.       1 teaspoon oregano

Directions

1.       Pre-heat the oven to 400 degrees.

2.       Prepare the chicken as directed on the Shake 'n Bake box. (I just lightly coat the chicken, as not to overwhelm the chicken with crust).

3.       Once the chicken is lightly coated with the mix, lay the pieces in a 9x13 inch pan that is lined with foil and sprayed with non-stick spray.

4.       Cook the chicken for 20 minutes.

5.       Add the Tomato Sauce and sprinkle the oregano on top.

6.       Cook the dish an additional 5 minutes.

7.       Enjoy this dish with the chicken as the main or serve on top of spaghetti noodles!

*If you make the Skinni Spaghetti Tomato Sauce with this dish, you will have a lot of sauce left over. I suggest freezing. There is nothing like having pre-made homemade spaghetti sauce at your disposal!

*Optional-melt shredded mozzarella cheese on top (I vote for fat free or at least part-skim). You can add this when you add the spaghetti sauce to your chicken.

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Skinni Spaghetti Tomato Sauce

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Skinni Spaghetti Tomato Sauce

Flavorsome veggie loaded spaghetti sauce that will taste good on just about anything! Forget about the sauce that comes in the jar, it just can’t compare!

Ingredients

1.       3 white onions (chopped)

2.       6 cloves of garlic (finely chopped)

3.       29 ounce can of diced tomatoes (no salt added)

4.       29 ounce can of tomato sauce (no salt added)

5.       12 ounce can of tomato paste

6.       1 tablespoon oregano

7.       2 tablespoons basil

8.       1 tablespoon Splenda

9.       1 teaspoon salt

10.   1 teaspoon pepper

11.   1 teaspoon crushed red pepper flakes

Directions

1.       In a large pot, cook all of the tomatoes and spices over medium high.

2.       In a skillet sprayed with non-stick spray, begin cooking the onions and garlic until they begin to soften.

3.       Add the vegetables to the tomatoes.

4.       Bring the sauce to a slow boil, then to reduce to a simmer.

5.       Allow the sauce to simmer for about 30 minutes (longer if you have time-it gets better the longer it cooks).

6.       Enjoy!

*Yes, this is basically the same as my Meat Sauce recipe, just without the meat!

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Skinni Spaghetti Meat Sauce

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Skinni Spaghetti Meat Sauce

When asked to make meat sauce for my husband’s birthday dinner last week, I made this delicious meat sauce instead of just reaching for the spaghetti sauce jar. It took a while to make, but the reviews were great and the leftovers have lasted for a long time! So try this homemade recipe, I promise it won’t disappoint!

 Ingredients

1.       2 pounds lean ground beef (or ground turkey if you prefer)

2.       3 white onions (chopped)

3.       1 green pepper (chopped)

4.       6 cloves of garlic (finely chopped)

5.       29 ounce can of diced tomatoes (no salt added)

6.       29 ounce can of tomato sauce (no salt added)

7.       12 ounce can of tomato paste

8.       1 tablespoon oregano

9.       2 tablespoons basil

10.   1 tablespoon Splenda

11.   1 teaspoon salt

12.   1 teaspoon pepper

13.   1 teaspoon crushed red pepper flakes

Directions

1.       In a large pot, cook all of the tomatoes and spices over medium high.

2.       In a skillet sprayed with non-stick spray, begin cooking the onions, green pepper and garlic until they begin to soften.

3.       Add the vegetables to the tomatoes.

4.       In the same skillet as you cooked the veggies, cook the meat until browned.

5.       Drain the meat, and add to the tomatoes.

6.       Bring the sauce to a slow boil, then to reduce to a simmer.

7.       Allow the sauce to simmer for about 30 minutes (longer if you have time-it gets better the longer it cooks).

8.       Serve on top of your favorite pasta, mine’s spaghetti squash, and enjoy!

*To make a vegetarian version, omit the beef altogether or add mushrooms.

The sauce (just the tomatoes and the spices)

The onions, green pepper, and garlic.

The sauce with the veggies and meat.

The meat sauce on the spaghetti squash noodles!

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Skinni Spaghetti Squash

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Skinni Spaghetti Squash

Cooking Spaghetti Squash is something that I have wanted to try for a while, and it is so easy that I am kicking myself I did not try it sooner! Spaghetti Squash is the perfect low calorie, low carb option for spaghetti noodles. Generally I do not cook much pasta, but now that I have a sub for noodles I will be cooking pasta dishes a lot more (this makes my husband super happy)!

Ingredients

1.       Spaghetti Squash

2.       Spray Olive Oil

3.       Sea Salt

Directions

1.       Heat the oven to 400 degrees.

2.       Cut the spaghetti squash in half (long ways-in terms of paper folding-hot dog length)

3.       Scrape out the seeds.

4.       Place the halves of squash rind side up on a lined cookie sheet with foil.

5.       Spray the squash with olive oil and sprinkle some sea salt on.

6.       Bake the spaghetti squash for about 40 minutes. Just look for it to brown slightly.

7.       After the squash has cooled for a few minutes, use a fork to scrape out the spaghetti squash. You will be amazed at how the squash comes out in these perfect little strands that look just like spaghetti (I know I was)!

8.       Top with your favorite pasta topping and enjoy!

*Spaghetti squash has about 41 calories per cup, 0 grams of fat, and 10g carbohydrates! Compare that to 1 cup of cooked spaghetti noodles of 220 calories and 43 carbohydrates!

*I like my spaghetti squash with meat sauce, but they would taste great with some spray butter and salt and pepper!

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Skinni Strawberry Cheesecake

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Skinni Strawberry Cheesecake

There is something about cheesecake and strawberries that just goes together just so well. So why not use the strawberry to hold the cheesecake, instead of just placing it on top. The Skinni Strawberry Cheesecake has just enough cheesecake without being overwhelming and the strawberry gives it a fantastic sweet taste!

Ingredients

1.       1 tub of Fat Free Cool Whip

2.       1 box of Fat Free Sugar Free Cheesecake Pudding

3.       12 large strawberries (24 if they are small)

Directions

1.       Wash all of your strawberries. Flip the strawberry over so that it is on the stem. Using a sharp knife, slice down in an X formation, stopping about a centimeter above the stem.

2.       In a bowl, use a hand mixer to whip the cool whip. Gradually, while mixing the cool whip, add the pudding to the cool whip.

3.       Place the cheesecake mixture into a zip lock bag. Seal the bag up and cut off a small corner.

4.       Squeeze about 2 tablespoons of the cheesecake mixture into each of the strawberries. (You might have to use your finger to create a space for the mixture to squeeze into.)

5.       Place in the refrigerator before serving.

6.       Enjoy you bite size strawberry cheesecake! 

*Skinni Strawberry Cheesecakes are sugar and fat free and have about 46 calories!

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Skinni PB2 and J Cookies

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Skinni PB2 and J Cookies

Everyone loves a good old PB and J. I should know, I make one every day for my husband to take for lunch! This is just a cute cookie sandwich that includes PB2 and Jelly without any crust!

Ingredients

1.       3 egg whites (I used XL-make sure you use eggs and not the boxed egg whites)

2.       ½ teaspoon Vanilla

3.       1/8 teaspoon Cream of Tartar

4.       5 tablespoons of Splenda

5.       2 teaspoons PB2

6.       Jar of your favorite Sugar Free Jelly (I like Smucker’s Strawberry)

Directions

1.       Pre-heat the oven to 300 degrees.

2.       In a mixer, whip the egg whites, vanilla, and cream of tartar until they have the frothy airy look.

3.       Gradually add in the Splenda.

4.       Add the PB2.

5.       On a parchment paper lined pan, drop the meringue cookies by the teaspoon (it will make 48).

6.       Cook the cookies for 12-15 minutes.

7.       After the cookies have cooled. Take two cookies, and place ½ teaspoon of the jelly in between (making your PB2 and J Sandwich). This will make about 24 sandwiches.

8.       Enjoy your crust-less PB2 and J cookies!

*These fun cookie sandwiches are about 6 calories each, and so much fun to eat!

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Skinni PB2 Meringue Cookies

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Skinni PB2 Meringue Cookies

Fluffy Peanut Butter, need I say more! I love meringue cookies and peanut butter, so these scrumptious cookies just hit the spot!

Ingredients

1.       3 egg whites (I used XL-make sure you use eggs and not the boxed egg whites)

2.       ½ teaspoon Vanilla

3.       1/8 teaspoon Cream of Tartar (*see below for explination)

4.       5 tablespoons of Splenda

5.       2 teaspoons PB2

Directions

1.       Pre-heat the oven to 300 degrees.

2.       In a mixer, whip the egg whites, vanilla, and cream of tartar until they have the frothy airy look.

3.       Gradually add in the Splenda.

4.       Add the PB2.

5.       On a parchment paper lined pan, drop the meringue cookies by the teaspoon (it will make 48).

6.       Cook the cookies for 12-15 minutes.

7.       Enjoy the airy PB2 cookies!

*These cookies are 2 calories each, and the entire pan is only 97 calories!!!!!

*My friend Carolyn called me once asking about the Cream of Tartar and what it does for the recipe, so I figured other people might want to know. Cream of Tartar helps to stabilize the egg whites when cooking. The egg whites are fairly fragile and can fall apart when cooking, so the Cream of Tartar helps to hold the egg whites together. I’m actually glad she asked. I always used it in cooking but did not necessarily understand why! Thanks for asking Carolyn!

I just let my Mixer do the hard work!

Before Baking

After Baking

Yum! Only 2 calories!

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Skinni Cheesecake

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Skinni Cheesecake (sugar and fat free)

Who doesn’t love cheesecake? If someone says they don’t, then they just don’t want all of the calories. This classic cheesecake recipe cuts out calories and fat, so you can just enjoy these scrumptious mini cheesecakes!

Ingredients

1.       1 8-ounce container of Fat Free cream cheese (softened)

2.       2 egg whites

3.       ¼ cup of Splenda

4.       1 teaspoon of vanilla

5.       24 Graham Cracker Lil’s Squares (a square has 2 sections)

Directions

1.       Pre-heat the oven to 375 degrees.

2.       Mix all of the ingredients with a hand mixer or stand mixer. (I like the stand mixer. You can put all of the ingredients in, turn it on, and let it mix for you!)

3.       Line the mini cupcake pan with cupcake baking cups, and place a graham cracker in each cup.

4.       Spoon the cheesecake mix into each of the cups, about 1 tablespoon each cup.

5.       Cook the cheesecakes for about 15 minutes.

6.       Enjoy your own mini cheesecake!

*Yum, yum, yum! Each of these little cheesecakes are 18 calories! Can’t beat that!

Lil' Crackers in the cupcake baking cups.

All of the mini cheesecakes!

Serve and enjoy!

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Bobbi’s Skinni Key Lime Pie (sugar and fat free)

Pin It Now! Bobbi’s Skinni Key Lime Pie (sugar and fat free)

Key Lime Pie is my ultimate weakness. This has been my favorite desert since I was a little chef in my Grandma’s kitchen. There is just something about this tart and creamy desert that is just so GOOD! I’ve tried the Key Lime yogurt, but that really doesn’t take care of the craving for me. So, I have created the ultimate low calorie mini Key Lime pie that checks all of the boxes on the cravings checklist!

Ingredients

1.       ½ cup lime juice (fresh is always good, but the bottle works just great)

2.       ½ cup skim milk

3.       4 tablespoons Splenda

4.       1 package of Sugar Free Instant Vanilla Pudding

5.       1 package of unflavored gelatin

6.       1 cup boiling water

7.       ¼ cup ice (about 2-3 cubes)

8.       24 Graham Cracker Lil’s Squares (a square has 2 sections)

9.       1 container Fat Free Cool Whip

10.   1 lime and lime zest (optional)

Directions

1.       Boil the cup of water. (I put mine in a glass bowl in the microwave for about 3 minutes).

2.       Stir in the package of unflavored gelatin. Allow the cool down for a couple of minutes.

3.       Add the ice cubes and stir into the gelatin mixture. Mix until the ice cubes have dissolved.

4.       Place this mixture in the refrigerator until it has cooled and you are ready to add it to the pudding.

5.       In another bowl, pour the milk and lime juice, and stir.

6.       Gradually, while continuously mixing, add the vanilla pudding.

7.       Once the pudding is mixed well, i.e. no lumps, add in the Splenda. If you have lime zest, now is the time to add it.

8.       Add the cooled gelatin to the pudding.

9.       If the mixture is watery, place it in the refrigerator to firm up. Don’t let it get to firm, just not too watery.

10.   Place a Graham cracker square into each of the mini muffin pan slots.

11.   Add about a tablespoon of the pudding mixture to the pan slots. (If the cracker floats up to the top, just take your finger and press it down to the bottom of the pan and it will stick).

12.   Place the pan into the refrigerator. Once the key lime is firm, add the cool whip (about 1 tablespoon).

13.   Place back into the refrigerator or freezer, until ready to serve. It will take about an hour or two.

14.   Slice the limes into thin slices, and then quarter each of the slices. This part is optional, and just for décor.

15.   Using a spoon is the best way to get the mini Key Lime pies out of the pan.

16.   Serve and enjoy these delicious indulgences!

*Each mini Key Lime is only 30 calories! My mom asked how many she could eat and still be healthy. I say between 3-4!

 *I named this Bobbi’s Key Lime after my grandmother, one of my namesakes, because this was one of the deserts we always made when I would visit. I was always her little sous-chef in the kitchen growing up, and she is who I get my love of cooking from. Of course I have deviated from the original recipe, but this one tastes just as good!

 These are the Graham Crackers Lil' Squares that I used. They are so cute and a great alternative to the normal crust for the Key Lime Pie. The Lil' Squares are only 4.5 calories each, so these are great snack as well!

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