Oatmeal Muffins..........YUUUUUUUM.

     Hello friends!  I have been MIA for a few weeks because I decided to try a new eating plan.....weight watchers.  Yeah, I know, those damn inspirational TV commercials finally got me.  Ha ha.  I have actually attempted to follow this plan a couple of times in the past but am WAY too lazy to write everything down.  But now they have all these awesome apps and stuff and you can scan the barcodes for stuff you eat and it tracks it.  Ahhh....technology.  I have actually stuck to it for 3 weeks now and have cooked just about every night, which means:  recipes for all!!!  So many of the upcoming recipes I will post will be WW friendly.

     So what have I been eating every morning for the last 3 weeks?  Oatmeal breakfast muffins!  These things are delish!  And so easy to make.  I make a batch on a Sunday and freeze them.  The recipe makes about 18 muffins so I only have to make them every couple of weeks.  To be fair, I got the recipe off Pinterest and this lovely blog  http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/    She's got lots of great healthy recipes to choose from.......so check her out!


Here's what you need:

 

5 Cups of Rolled Oats

2 Eggs

1 Banana

1/4 Cup Milled Flax Seed

1Tsp Vanilla Extract

1 TBL Cinnamon

2  3/4 Cup Skim Milk

1Tsp Salt

3 Tsp Baking Powder

2 Cups Unsweetened Applesauce

1  1/2 Tsp Splenda

Fruit/Berries to top

 

 

 

First, mix up eggs, banana, applesauce & Splenda in a bowl.  I used my potato masher to really get those bananas mashed up!

 

 

Next, mix all other ingredients into the bowl.  I left the milk until last.  The above photo is before the milk.

 

 

Now pour into muffin tins.  I used a 1/3 cup measuring cup to do this.  I've made these with and without liners and I will say, I like them without because they are easier to heat up with no left over liner residue on my muffins.  If I wanted to eat paper, I would hang out with goats......am I right?!

 

I dropped a few blueberries into each one as well.

 

Bake at 350 degrees for 30 minutes.....

 

 

There ya go!  These things are soooo good and very easy to eat on the run.  The first time I made them I let them sit in my fridge for a few days before I decided to freeze them......and they were real dry when I would heat them up.  So this last time I froze them immediately and they are so good and moist when I re-heat them.  Pop them in the microwave for about 1 - 1 1/2 minutes and you've got a healthy breakfast.  My batch of 18 will last me 2 weeks!!!

 

Wants some extra flavor?  Top with a tablespoon of sugar free syrup.  I like them plain though.  Those big blueberries are such a nice surprise when you bite into them.

 

 

 

 

This makes about 18 servings (1 muffin per serving)   Calories : 143,     Carbs: 23g,

3 Weight Watchers points + 

 

 

So I hope you will join me on my mission to eat breakfast everyday!  No blueberry left behind :)

 

 

 

Happy eating!

 

Taco Salad........make your own tortilla bowl

     My husband and I have many food vices, tacos being one of them.  In fact we have deemed Tuesdays, "Taco Tuesdays" in honor of one of our favorite meals!  Can anyone really tell me they don't secretly lust over those yummy Mexican gems?

 

     Crunchy shell tacos are my FAVORITE!  So when eating a lower carb diet it's really hard for me to live with a lousy taco salad on Taco Tuesdays.  I look over at my husbands tortillas and cry a little inside....well, maybe it's not quite that dramatic but it is lame to be crunching on lettuce when what I really want is a shell, dang it!

 

     So as I scoured the Internet searching for great lo-carb meals I found a free way to make those tasty tortilla bowls they keep advertising on infomercials!  Let's face it, I am way to cheap to shell out  $10 for a set of four legitimate tortilla bowl makers when I could use that money for something equally stupid that will bring me greater joy.  So each time I see those things on the shelf at my local CVS, I turn away.  But alas, I have found the solution!  Insert amazing taco salad making music here.....

 

Here's what you need:

 

 

Lo-Carb Tortillias

Lean Ground Beef

1 Small Onion

1 Small Bell Pepper

1 Head of Lettuce

1/4 Cup Cheddar Cheese

1/4 Cup Taco Seasoning

2 Tablespoons Salsa/Picante Sauce

Any other toppings you like in taco salad

 

 

     First chop up anything you want to cook with the meat. I used a small onion and a small bell pepper.  You could throw in tomatoes too if you want, just add in the calories/carbs.  Then cook your ground beef and drain.

 

 

 

     Then mix in 1/4 cup of taco seasoning.......(feel free to add more if you'd like, again, just add in the calories)  and a couple of spoonfuls of water so it will mix up well.

 

     Now for the fun part!  Let's make a tortilla bowl.  First, spray a tortilla with some non-stick spray.  Then put it on a plate and heat it up for 15 seconds in the microwave.

 

 

Then take out an oven resistant bowl or mug that is kinda tall and drape the tortilla over it.

 

Pinch it in every few inches to create these creases.  If you hold it for a second, they should stay.

 



 

Then put on a baking sheet and bake for 8 minutes at 400 degrees.  Take out and let cool about 5 - 10 minutes so it will firm up.  It will still feel a little soft right out of the oven.

 

 

Then just add in your beef, toppings and enjoy!  Hooray........Taco Tuesdays are saved!

 

     The beef should make about 5 taco salads but my counts are based on one using the 1/4 cheese and 2 tablespoons Pace.  Each one should be about 330 calories and 14 carbs......but you are getting a full taco bowl with lots of stuff in it!  YuUUUUmmm!  Viva la taco!


Happy Eating.

 

 

 

 

 

 

 



Lo-Carb Honey Mustard Chicken

     Well, it's been many moons since Fat Girl Gotta Eat has posted any new recipes, and believe me, fat girl has been eatin'!  So as one of my many new years resolutions I vow to post at least one recipe per week to the blog.  I am pretty sure I posted this same promise a recipe or two back, but this time I really mean it.....no really.

     So to ring in a new year with new lofty goals of eating at home, saving money and trying to stay off the carb train as much as I can without nutting up, I bring you:  Lo-Carb Honey Mustard Chicken.



Here's what you need:

 

1/2 cup Mayonnaise (you can use the light kind to reduce calories)

1/2 Teaspoon Apple Cider Vinegar

1/8 cup Dijon or Yellow Mustard

1 Tablespoon Splenda (or no-cal sugar sub)

A dash of garlic powder

2 Chicken Breast  (make sure to double the above items if making more than 2 servings)

Olive Oil

 

 

First, put your chicken breast in a zip lock bag and beat it like it stole your boyfriend.  I HATE pounding chicken.  Mostly because I am too impatient to sit there and bang on my counter top for 10 minutes to really get it thin, but just thin it out a little and you are good to go!  Plus the fact that I am super messy anyway  makes me pretty sure that I infected a large surface area of my home with salmonella as a result of my messy pounding.  It's cool..........I used soap to clean up :)

 

 

 



 

 

Next,  mix up your honey mustard sauce by  combining all the ingredients (except the olive oil) in a bowl and mixing it up.  I can't believe it, but it really does taste like store bought honey mustard.....but with NO CARBS!!

 

 

 

Then put your chicken in a baking dish and top with HALF of your honey mustard mixture.  Put it in the fridge and let it chill for 45 mins.  After everyone has enjoyed some "me" time, take the chicken out for the cooking process!

 

 

Preheat the oven for 350 degrees.  

 

Put some olive oil in a saucepan and heat to medium heat.  Then flash fry your chicken breast for 3 minutes on each side. 

  

 

 

 

Now, let's put that chicken back in the baking dish (rinsed out of course, what are we, savages?) Top with the remaining honey mustard sauce and bake it for 20 minutes.   

 

 

 

And there you have it!  A yummmmmmy lo-carb entree that even non lo-carbers won't be able to resist.  I hadn't made this in a while and I forgot how good it is!  I paired mine with some CALITATERS (find the recipe in an earlier posting) and some mixed veggies. 

 

 

Total for these 2 servings of chicken was about 250 calories each & 1 CARB!!!   These counts do not include my calitaters and veggie dish.  And remember, if making a double batch of the chicken to add in those calories. 

 

This meal was great and I didn't even go to bed with eating remorse.  I hope you love it!!!

 

Happy Eating.