Coo Coo for Cocoa |
Serves 2
135 Calories Per Serving
|
This recipe makes the most wonderfully thick and rich hot cocoa that doubles as a full-fledged desert any day.
Ingredients
2 Cups Non Fat Milk
¼ Cup Unsweetened Baking Cocoa Powder
8 Packets No Calorie Artificial Sweetener (Your Choice)
3 Tsp. Cornstarch
¼ Tsp. Flavored Extract (Your Choice)
Directions
Boil 1 cup of water in a saucepan. In a mixing bowl, thoroughly combine baking cocoa, cornstarch, and milk. Pour liquid mixture into boiling water and bring back to a boil. Once boiling lower to medium heat and stir continuously. As mixture begins to rise and thicken (about 4-5 minutes), turn off heat and add ¼ tsp of extract and artificial sweetener. Stir and enjoy.
|
|
| Crunchy Asian Salad |
Serves 4
180 Calories Per Serving
|
This is a very easy dish-perfect for parties. Makes a great light yet filling meal.
Ingredients
1 Head Napa Cabbage Shredded
½ Head Red Cabbage Shredded
1 Cup Chopped Green Onion
¼ Cup Roasted Unsalted Slivered Almonds
1 Pkg. “Ramen Style” Soup Noodles Uncooked (Discard Flavor Packet)
1 Cup Canned Mandarin Orange Slices-Packed In Water
Dressing:
⅓ Cup Seasoned Rice Vinegar
½ Cup 99% Fat Free Chicken Stock
3 Tbs. Soy Sauce
6 Packets No Calorie Artificial Sweetener of Your Choice
Directions
Combine shredded cabbages and onion in a large bowl and top with almonds, crushed up ramen noodles and orange slices. In a small mixing bowl, prepare the dressing by combining the vinegar, chicken stock, soy sauce and artificial sweetener then pour over top of salad and toss well.
|
|
| Grilled Chicken Pita |
Serves One
300 Calories Per Serving
|
This sandwich is both colorful and packed with Mediterranean flavors.
Ingredients
2 oz. Chicken Tenderloins
¾ Cup Frozen Tri-Color Bell Pepper Mix
1 Tsp. Olive Oil
1 Clove of Garlic Minced
1 Whole Wheat Pita Bread Pocket
2 Romaine Lettuce Leaves
4 Sliced Cherry Tomatoes
⅛ Cup Crumbled Feta Cheese
1 Tbsp. Chopped Fresh Basil
Directions
Broil tenderloins and slice into thin strips. Sauté’ bell peppers in garlic and olive oil and set aside with tenderloins. Slice pita in half and toast lightly. Carefully open each side and stuff with lettuce, tomato, grilled chicken, and sautéed peppers. Top with crumbled feta and basil.
|
|
