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Monthly Archives: June 2013

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And it’s Healthy…So much better than fried!!!

1/2 cup Parmesan cheese
1 cup Greek yogurt -plain (Mayonnaise or sour cream may work also)
1 tsp garlic powder or cut up some garlic to taste..
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins–


From a facebook post with my own edits…


Oopsies from: https://www.facebook.com/samantha.glavic

They look like a fluffy English Muffin…
Makes    6–8 depending on size.

3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
½ teaspoon baking powder (can be excluded)
1/2 tablespoon of psyllium seed husks (optional)
Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, add the psyllium seed husk and baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

if you make 4 “breads” from this recipe, the calorie count is 105.1


Green Bean Wraps..

frozen green beans 2 bags whole…
•bacon strips, cut in half (I use my kitchen scissors.)
1/4 c melted butter
3-4 cloves garlic chopped fine
•1 tsp. soy sauce

Gather 10 beans into a bundle. Wrap bacon around beans and secure with a toothpick. Arrange in a 9×13 pan.

Combine melted butter, garlic, and soy sauce in a bowl. Mix well. Pour over beans.

Bake at 375° for 45 minutes – 1 hour, or until bacon is cooked.

Stuffed Zucchini from SkinnyTown USA


For more great tips, recipes, motivation and/or weight loss support, join us at:SkinnyTown USA

3 zucchinis
1/2 large onion, chopped fine
1 Tbsp butter
5 – 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh thyme leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper

(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)

Give the zucchini a quick wash for good measure. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. For the life of me, I couldn’t make straight lines. That’s okay. They were still delicious. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.

Finely chop half a sweet onion. Chop up some good smokey bacon. You could leave this out for a vegetarian side dish (maybe add some chopped mushrooms?)… but my family goes through quite a lot bacon, so it’s going in! Add the curry powder… cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream. (How can this be bad?). Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.

Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. You don’t really want the filling to be all runny when you cut into it. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Of course you know me. I’m gonna grate even more cheese on them again… Smokiness from the bacon. Salty from the Parmesan cheese. Soft and buttery zucchini.

Lighten it up with light sour cream and light Parmesan
SkinnyTown USA


Immagine this made with sausage