I love food – eating it, cooking it and sharing it. And as someone who is working diligently to lose weight I’ve made some big adjustments in the hopes that I’ll only have to lose weight once. Learning to live comfortably with food takes time, patience and consistency, but I’m trying. And through the process I’ve learned that I don’t mind being in the kitchen!
I posted about my love of these recipes on Jules’ blog a few weeks ago, and I’ve decided to share it on my blog too because most of us love awesome, easy and tasty recipes! Am I right?
Here’s how to do it (courtesy of Hungry Girl!)
1/8 tsp. onion powder, or more to taste
1/8 tsp. salt, or more to taste
Black pepper, to taste
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
Preheat oven to 375 degrees.
Slice the ends off the onion and remove its outer layer. Cut onion into 1/2-inch-wide slices and separate into rings. Set aside.
Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Season crumbs with the spices and transfer to a plate or bowl. Set aside.
Fill a small bowl with egg substitute. Prepare a baking sheet (or two) by spraying with nonstick spray. Set aside.
For the following step, use tongs or a fork to dip the rings into the egg substitute and cereal crumbs — it’ll keep your fingers from getting eggy & crumb-covered. (Don’t pierce the rings with the fork; just balance them on it.)
One at a time, dunk each ring in egg substitute, give it a shake to remove any excess, and then coat it in the seasoned crumbs. Evenly place rings on the baking sheet(s).
Bake in the oven until outsides are crispy and insides are soft, 20 – 25 minutes, carefully flipping rings over about halfway through. Serve with mustard, if using. Enjoy!
MAKES 1 SERVING
I’d also like to share my newest recipe favorite again! Gina at SkinnyTaste is constantly coming up with something fabulous, and right now, there’s nothing quicker and easier and more satisfying than her cheesecake cups! I baked them for the first time a few weeks ago, and since then, I’ve baked them several times! They are perfect for parties or just to leave in the fridge when you’re looking for something that’s guilt-free and delicious. Have I mentioned how easy and tasty they are?!
Cheesecake Yogurt Cupcakes
via Gina’s Weight Watcher Recipes with a couple of alterations…
Servings: 12 • Size: 1 cup
- 12 reduced fat vanilla wafers
- 8 oz 1/3 less fat cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla
- 6 oz fat-free vanilla Greek yogurt (I used Chobani)
- 2 large egg whites
- 3 tbsp lemon juice
- 1 tbsp all purpose flour
- fresh blueberries and strawberries
Heat oven to 350°.
Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.
Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice and flour. Do not over beat. Pour into cupcake liners filling half way.
Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator.
Do you have favorite go-to sites for healthy and delicious food? If so, will you share them with us?!