Recipes from our recipe makeover contest ;)

Check out these wonderful Recipe Makeovers!
As an exercise to learn to substitute healthier items into recipes AND to be brave in trying out new things, we had a recipe makeover challenge… here are some of the submissions which I hope you will put to good use!!!


Low Cal Mac and Cheese (from Jennifer)
Hodgson Mill Ultragrain with Quinoa elbow pasta 12oz
16oz of fat free cottage cheese
4 slices of fat free American Cheese singles
1 pretzel rod

Boil water and add pasta per directions. Once pasta is almost done, put whole container of cottage cheese in a skillet to simmer/melt. I then added the slices of cheese to the pan to melt. I seasoned with salt/pepper. (I then added the mixture to the blender to purée it because I can’t stomach the curds…lol). Once the noodles were done, I poured them in an 8×8 Pyrex and stirred in the cheese sauce. Lastly, I crushed up 1 pretzel rod and sprinkled it on top for a “crunch”. I placed it back in the oven to heat up.


Cranberry whole wheat muffins (from Tanya)

2 1/3 cup white whole wheat flour
1/3 cup stevia powder
1 tablespoon baking powder
2 teaspoon ground ginger
1 teaspoon orange zest
1/4 teaspoon salt
1 1/4 cup skim milk
2 tablespoon smart balance
1/3 avocado
1/4 cup plain non-fat Greek yogurt
1 cup dried sweetened cranberries

Preheat oven to 350 degrees. Line muffin pan with paper liners.
In a medium bowl combine flours, sugar, baking power, ginger, orange zest, and salt. Set aside.
In a medium mixing bowl whisk together milk, smart balance, avocado , and yogurt. Stir in cranberries.  Add wet ingredients to dry and stir just until blended. Do not over mix.
Divide batter evenly among muffin cups. Sprinkle granulated sugar on top of muffins, if desired.  Bake for 15 to 18 minutes or until lightly browned.  12 servings


Shepard’s Pie (from Alexa):

1lb ground turkey
1 onion diced and cooked
1 cup 2% cottage cheese
¾ cup eggbeaters
½ cup light mayo
½ cup 2% evap milk
8 ozs 2% shredded mozzarella cheese
1 cup frozen green beans

Beat meat until fine & crumbly, this will be your crust. Press into pie plate with the onion.

In a separate bowl; mix ¾ cup egg beaters, add ½ cup light mayo, ½ cup 2% evap milk,  8 ozs of 2% shredded cheddar cheese, salt, pepper & garlic powder (to taste). Beat together until it becomes a creamy mixture, set aside.

Spoon in cottage cheese over meat, then add frozen green beans on top, then pour egg mixture over that.  Bake 45 minutes at 350.  8 servings


King Ranch Casserole (Lisa)

3 pounds chicken breast
1 can 98% fat free Cream of ckn soup
1 can 98% fat free Cream of mushrm soup
1 can Rotel Hot or Original (ur liking)
12 White corn tortillas
2 cups 2% shredded cheese

Boil chicken breast and shred or cut in to small pieces.
Dip tortillas into a hot broth to soften and set aside.
Mix all three cans of soup/rotel in large bowl, stir til completely mixed. Set aside.
Start layering w the bottom of casserole dish with 6 tortillas.
Then layer half of soup mixture, chicken, and cheese.
Repeat w another layer of 6 tortillas, rest of soup mixture, rest of ckn and top w cheese.
Bake on 400° about 30 min or until sides of casserole are bubbling.  12 servings


Mug Cakes (Molly)

–for each mug cake spray a mug or soup bowl (something tall enough for it to expand). mix all the ingredients together. ADD a 1/2 t of baking powder, pumpkin pie spice or cinnamon to taste, 1 t of vanilla or almond extract. you can also add some truvia. cover the mug with plastic wrap. microwave for 1:30-2:00 minutes. The more wet your cake is the longer it will take. heat it until it is cake like. wait for it to cool to eat it!! top with greek yogurt, cottage cheese, or nut butter.

–variations: adding mint to the chocolate cake. add fruit. add any extract to change flavor. even adding some coffee for mocha!

2 Tb Bob’s Red Mill – Coconut Flour
1 Tb Hershey’s – Special Dark 100% Cacao (Baking Cocoa), 5 g (1 tbsp)
1-2 Tb Unsweetened Vanilla Almond Milk
.5 scoop (40 cal worth) Vanilla Powder
2 Egg Whites

Total: 154cal 13carb 5fat 18protein

1 Tb Bob’s Red Mill – Coconut Flour
30 gram almond meal
1 Tb flaxmeal
1/8 cup peanut flour
1/4 cup Unsweetened Vanilla Almond Milk
2 Egg Whites

Total:  172cal 10carb 8fat 18protein

2 Tb Bob’s Red Mill – Coconut Flour
30 gram almond meal
1-2 Tb Unsweetened Vanilla Almond Milk
2 Egg Whites

Total: 187cal 11carb 10fat 14prtotein

Cauliflower Mac n Cheese (Molly)

preheat oven to 375 degrees.
Rice the cauliflower.
cut up the rest of the veggies into bite size pieces.
save the almond meal, 1-2 T nutritional yeast, and 1-2 T of flax meal to put on top before you bake it.
mix nutritional yeast (8-9 T), 1-2 T flax meal, mustard, and almond milk.
mix everything together (except topping) in a big bowl then put in a 8 x 8 pyrex dish or a 9 in round pyrex. put on topping and bake for 30-40 minutes. watch until it is crusty on top. it will be gooey.  you can put more or less toppings on, and any veggies you have!

Number of servings 4
1 head Cauliflower
10 Tbs Nutritional Yeast (Large Flake)
30 grams Almond Meal
1/4 cup Unsweetened Vanilla Almond Milk
3 Tbsp Ground Flax Meal
1 medium Zuchinni, Raw
1 large Yellow Summer Squash
1 cup Broccoli flowerets
4 tsp Yellow Mustard
1.5 cup Beets raw

Per Serving: 211cal 33carb 5fat 19protein

Brownie Cheesecake (Molly)

Blend all ingredients and put in freezer for an hour or two. stirring every half hour! can use any nut butter or protein. my sisters and I call it brownie cheesecake :) yummy and creamy.

1/2 Tb almond butter
1 oz Almond Milk
1 Tb Hershey’s – Special Dark Cocoa Powder
1/2 Tb Extra Virgin Coconut Oil
1 Tb Shredded Unsweetened Coconut
40 cal worth chocolate Protein Powder
1/3 cup Cottage Cheese – 1%

Total: 247cal 13carb 18fat 18protein


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