115 Calorie Muffins!

Skinny Shrimp Scampi over Low Carb Zoodles - 170 kcal/11g protein

2 servings. 170 kcal/11g protein per serving

2 large zucchini, cut into noodles (3 cups of zoodles) see prep tip below

2 tablespoons reduced-fat butter or Smart Balance Light

2 teaspoons garlic, minced

⅛ teaspoon crushed red pepper flakes (optional)

12 large shrimp, shelled and deveined (about ½ pound), I used frozen and defrosted

2½ tablespoons white wine or reduced-sodium chicken broth

1½ tablespoons fresh lemon juice

2 teaspoons Parmesan cheese, grated

1. Prepare zoodles, see prep tip below. Place zoodles in a microwave-safe bowl and cook in the microwave for about 2 minutes, until softened.

2. In the meantime, in a large nonstick pan, heat butter over medium-low heat. Add garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly.

3. Add shrimp to pan and cook, stirring often, until they are cooked throughout and pink on all sides, about 2 minutes. Season shrimp with a little salt and pepper. Using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

4. Increase heat to medium. To the same pan, add white wine and lemon juice. Using a wooden spoon or rubber spatula, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the softened zucchini noodles and cooked shrimp. Toss to combine and heat about 30 seconds.

5. Divide the zoodles among 2 plates and spread out over the plate. Top each with 6 shrimp. Sprinkle each serving with 1 teaspoon Parmesan cheese. Serve immediately.

Makes 2 servings. Each serving 6 shrimp and ½ the zoodles.

Skinny Vegetable Lasagna Rolls - 129 kcal/5g protein

Servings: 20 rolls - 129 kcal/5g protein each roll

1 tablespoon of olive oil

1 cup of zucchini, grated

1 cup of carrot, grated

1/2 cup of baby portabella mushrooms, minced

1 cup of frozen chopped spinach, thawed and squeezed dry

1 1/4 cup of small curd cottage cheese

1/2 teaspoon garlic powder

1/2 teaspoon of dried basil

salt & pepper

2 cups of marina sauce

20 lasagna noodles

3/4 cup of mozzarella cheese

1. Preheat oven to 350.

2. In a large saute pan, add olive oil and mushrooms. Saute for 2-3 minutes.

3. Next, to the same pan, add carrots and zucchini. Saute for another 2-3 minutes.

4. Remove from heat and let rest for 5 minutes.

5. In the meantime, bring a large pot of water to a boil and cook lasagna noodles till al dente {written on box}. Spray a baking sheet with cooking spray so noodles do not stick. Remove noodles and place on baking sheet until cool enough to touch.

6. In a small bowl, add sauteed vegetables, spinach, cottage cheese, garlic powder, dried basil, and salt & pepper to taste. MIx until combined.

7. In a 13×9 inch pan add 1 cup of marinara sauce to the bottom.

8. Start to assemble lasagna rolls. Place lasagna noodle on a flat surface. Add about 1-2 tablespoons of the filling mixture to the noodle and spread out even.

9. Roll from one end to the other and place rolls in pan.

10. Finish off with 1 cup of marinara sauce on top of finished noodles.

11. Place 1 tablespoon shredded mozzarella cheese on each lasagna roll.

12. Cover with foil.

13. Bake for 40 minutes.

14. Devour!

NOTE: 20 rolls will make about 2 13×9 full pans. If you do not need the full amount right away you can freeze the rolls individually in a ziplock bag for up to 3-4 weeks or freeze the fully prepared lasagna rolls with sauce for 3-4 weeks.

My take on low cal spaghetti with meat balls and what I used! 🤗

1 bag of shiritaki noodles: 45 Cals

1/2 cup of rags simply: 70 Cals

5 huvudroll meatballs from ikea: 190 cals

Total: 305 cals

Breakfast for 165 cal!

1 egg (small to medium) 58-68 cal

A few spinach leafs 8 cal

A bell pepper seeded, cut in half inch slice whole to make a "ring" 8-10 cal

Sarah Lee Whole Wheat bread, 1 slice, 60 cal

Laughing cow cheese wedge of any flavor 30 cal for whole, 15 cal for half (I used half)

Place pepper in non stick pan, let cook while pan heats, then crack egg into pepper and cook. The egg whites may run but let them cook first then scrape them back into the bell pepper egg.

Toast your bread to liking and spread your laughing cow cheese wedge top with a few leaf's of spinach

Make sure to either cover your pan or flip the bell pepper egg to get each side nice and cooked. Put on top toast, add some hot sauce if you'd like (I used valentina) and enjoy!

Okay so we all know that halo top is a classic ED staple food

But let me put this out there.

Arctic. Zero.

Almost all of their flavors are 40 calories for half a cup, with the exception of brownie blast, cookie dough chunk, and cherry chocolate chunk being about 70-80. Chocolate peanut butter is 45.

That means 160 calories a pint (180 for chocolate pb, 280-320 for the other three I mentioned earlier).

It’s vegan, kosher, and all the flavors except two are gluten free

I’m personally not vegan or gluten free or kosher but, I mean, still good to know

I can’t actually buy this because I live with my parents 😔 but I absolutely plan on it once I move out!

Chicken Stroganoff - 256 kcal/43g protein

Servings: 4 - 256kcal/43g protein per serving

600 g / 1.2 lb chicken breasts (mini chicken breasts/chicken tenders)

Salt and pepper

Low calorie cooking spray (I used Fry Light)

1 onion , finely diced

2 garlic cloves , minced

300 g | 10oz white mushrooms , sliced

1 tbsp flour

500 ml | 2 cups beef stock , from a stock cube

1 tbsp Dijon mustard

150 g | ⅔ cup fat-free Quark cheese

1 tsp Worcestershire sauce

2 tbsp chopped parsley

1. Season the chicken with salt and pepper on both sides.

2. Spray a large skillet or frying pan with low calorie cooking spray.

3. Heat the pan and cook the chicken for 3 minutes per side over medium heat. If the pan gets very dry add a small splash of the stock. Set the chicken aside.

4. Deglaze the pan with a splash of beef stock and turn heat down to medium high. Add the onions and cook for 5 minutes.

5. Stir in the garlic and then add the mushrooms. Cook the mushrooms, stirring, until golden about 5 minutes.

6. Add the flour and cook, stirring, for a minute.

7. Pour in the remaining beef stock and stir to combine. Lower the heat to a simmer. Stir in the mustard, Worcestershire sauce and add the Quark. Stir until combined, I used a small balloon whisk to do this.

8. Bring to simmer again and cook over low heat for 3 minutes until sauce is slightly reduced.

9. Add chicken back in and continue to simmer for 5 minutes until chicken is cooked through.

10. Add chopped parsley and check the seasoning – add salt and pepper to taste.

11. Serve over pasta or rice, sprinkle with more fresh parsley.

Low cal banana muffins/ small cakes(?)

Hello everyone! I made these banana muffins/ small cakes today and they were delicious, sweet and pretty low cal! The only thing is that they have a bit of a gooey texture on the inside because of the banana, but if you are okay with that this recipe should work for you!

Ingredients:

2 bananas 200 cal

2 tbsp almond milk ( unsweetened) 10 cal

2 tbsp flour 57 cal

1/2 tsp baking powder

20 g butter( completely optional) 143 cal

Sweetener of choice, I used 2 small tablets 0 cal

A bit of cocoa powder( 1 tsp) 4 cal

A sprinkle of cinnamon

A sprinkle of grounded vanilla

Muffin forms

Steps:

Mix the ingredients in a bowl.

Fill the muffin forms about half way.

Put them into the oven at 200 C°, check with a stick. They should be done in about 20 minutes, the top will get golden brown. They will seem raw on the inside, which is because of the banana.

Let them cool and they will feel less gooey!

Calories:

Total with butter: 414 cal.

I got 7 muffins, so 60 cal each.

Total without butter: 271 cal.

39 cal each, for 7 muffins.

Feel free to ask questions, thank you for reading, stay safe and enjoy<33

Herb Watermelon Feta Salad - 177 kcal/4g protein

Servings: 12 - 177 kcal/4g protein per serving

½ large chilled seedless watermelon, cut into 1-inch cubes

1 small red onion, sliced

1 cup thinly sliced fresh basil leaves

1 cup chopped fresh cilantro

½ cup minced fresh mint leaves

2 limes, juiced

1 (4 ounce) package crumbled feta cheese

3 tablespoons olive oil

2 tablespoons balsamic vinegar, or more to taste

salt and ground black pepper to taste

1. Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.

✿❀5 Cal Blueberry Gummy❀✿

~Not my recipe (obvi)

~I imagine you can sub out blueberries for other berries

~You can substitute the agar agar for gelatin but it may add a few calories