Buffalo Chicken Salad!

I have to tell you, I love me some spicy food. I put the southwest Mrs. Dash on almost everything. One of my major dieting weaknesses has always been hot wings. So, when I saw the Buffalo Chick'n Salad in the Hungry Girl 200 Under 200 cookbook, I knew it was something I was going to have to try. I didn't follow her recipe exactly (partly because I was missing a few ingredients), but I think it turned out wonderful! You try it and let me know what you think. And of course, feel free to swap out the Frank's Red Hot sauce for your personal favorite sauce. Frank's is what the original recipe called for, and I happen to like it better than anything else.(Except Chipotle Tabasco. Love that stuff... hmmm, may have to try that next time!)

Buffalo Chicken Salad Serves 6

Each serving is approximately 101 calories

1 T Frank's Red Hot Original Sauce

3 T Light Miracle Whip

3 T Light Ranch dressing

2 T grated Parmesan cheese

1 12oz can chicken breast in water, drained

1 large carrot, diced

1 large stalk of celery, diced

Directions

Mix hot sauce, miracle whip, ranch dressing, and Parmesan together in a medium bowl. Add chicken, carrot, and celery. Stir to combine. Enjoy!

Spinach Quiche

My friend and I are working together, both at a store and on our weight loss. So we are taking turns bringing breakfast and lunch. Tomorrow is my day to bring breakfast, so this is what I made. I even took a picture this time!

Spinach Quiche Makes 8 Servings

Each serving has 176 calories

1/2 C chopped spring onions

1/2 C chopped onions

16 oz frozen spinach, thawed

1 T Garlic powder

4 eggs

4 egg whites

1/2 C fat-free cottage cheese

1 1/2 C shredded cheddar cheese

1/2 C shredded pepper jack cheese

salt and pepper

Directions

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray.

Sautee onions in a nonstick pan. Add thawed spinach and garlic. Cook until most of the moisture is gone.

In a large bowl, beat eggs and egg whites. Add cheeses and salt and pepper to taste. Stir in spinach mixture.

Pour mixture into prepared pan. Bake for 30 minutes. Enjoy hot, cold, or room temperature.

Roasted Vegetables

Roasted Vegetable Medley

serves 8, about 45 calories a serving

Non-stick spray (Pam)

2 T Mrs. Dash Original Blend

1 eggplant, cut into rounds

2 zucchini, cut into coins

4 small squash cut into coins

1 medium onion, chunked

1 bundle of asparagus (about 1lb)

Directions

Preheat oven to 350 degrees.

Spray the inside of a gallon zip-top bag with the non-stick spray. Put seasoning into the bag, seal, and shake. Add the vegetables, seal, and shake again.

Pour onto a baking sheet. Bake for 15 minutes.

**This method can also be used with potatoes. If you do that, parboil them for about 20 minutes, then bake.

Doyle's Foil Mushrooms

Doyle is my uncle. One summer he made these mushrooms and it's the ONLY way my little brother will eat them. It's super simple and so yummy!

Doyle's Foil Mushrooms

makes 4 servings, about 15 calories each.

8oz mushrooms (I used a combination of button and baby bellas), cut in large chunks

4 T of Kraft Free Italian Dressing

Directions

Toss mushrooms and dressing together in a bowl. Fold into a large piece of aluminum foil. Place foil packet in a 350 oven or on preheated grill. Cook for about 10 minutes. Enjoy!