Baking as I type- Hot Diggity Dog Cassarole

I picked up a new cookbook today, while stimulating the economy at Target . I picked up the Hungry Girl Cookbook, 300 Under 300. All the recipes are under 300 hundred calories. Some of them are called trios and only consist of three ingredients. Fortunately I happened to have some of the ingredients on hand. What I didn't have, I improvised.

157 calories, 2g fat, 1,040mg sodium, 19g carbs, 2.75g fiber, 2.5g sugars, 17.5g protein
PointsPlus® value 4*for her recipe, you'll have to get the book. :)
My Version

3 hot dogs with 40 calories and 1 gram of fat each (I used the 98 percent fat free Hebrew National)

1 whole wheat thin bun

3/4th cup fat free liquid egg product.

1/4 cup ww reduced fat shredded cheese

a shake of minced onions, salt and pepper

Jumbo Foil Cupcake Liners (4)

Cut up hot dogs, tear up bun and combine all ingredients. Divide amongst the foil cups. Top with a pinch or two of cheese. Bake 25-30 minutes. I even added a few drops of Siracha Sauce to the top of one before putting it in the toaster oven. It was delightful. Points Plus value: 4.

The best part, with the cupcake liners, no dishes to clean up and you only used one bowl to mix everything. Super easy. Plus you can just stick it back in the toaster oven to reheat. They have a whole chapter devoted to hot dogs. I think I love this book.

Low Calorie Greek Salad Recipe with Chicken Good lunch idea. And each 3 cup serving has just 4 Points +! Ingredients •12 oz boneless, skinless chicken breasts, cooked and chopped •6 cups chopped romaine lettuce •3 medium tomatoes, chopped •1 medium red onion, chopped •1 medium cucumber, chopped •2/3 cup Kalamata olives, drained and pitted •2/3 cup crumbled fat free feta cheese (Trader Joe’s makes a GREAT one!) •2 tbsp extra-virgin olive oil •1/3 cup fresh squeezed lemon juice •1 tbsp chopped fresh oregano •1 tsp Kosher salt •1/2 tsp freshly ground pepper Instructions 1.In a large bowl, whisk lemon juice, oil, oregano, salt and pepper together. 2.Add remaining ingredients and toss to coat. Cooking time (duration): 15 Entire recipe makes 4 servings Serving size is 3 cups Each serving = 4 Points + PER SERVING: 198 calories; 3g fat; 9 g carbohydrates; 32 g protein; 3 g fiber

Soyrizo Tacos

I made these last friday. Only difference is that I used all the soyrizo (both links) and still only used one potato. It made enough for four people and I had ample to send home and have left overs the next day. According to WW, 2 ounces of the soyrizo is one point. I didn't calculate the points for the potato but it think 1/10 of a russet might be negligable. I used the smaller la tortilla whole wheat tortillas, which are are also one point. Add in Pico de Gallo, fat free sour cream (or vegan substitute) and some fresh salsa, it's a seriously tasty diet friendly meal.

Soy Chorizo and Potato Tacos

Ingredients (use vegan versions):

    1 tablespoon olive oil
    1 large russet potato, peeled and diced small
    1 large onion, diced, divided
    salt and pepper, to taste 
    2 cloves garlic, minced
    1 link (about 6 ounces) vegan chorizo
    10-12 corn tortillas, warmed
    salsa, to serve
    lettuce, shredded, to serve
    handful cilantro, chopped

Directions:

1. In a large saucepan, heat the olive oil. Add potatoes and 1/2 the onion, and cook until lightly browned. Season with salt and pepper, add about 1/4 cup water, and put a lid on the pan. This will help the potatoes cook faster.

2. In the meantime, in another pan, cook the garlic and other 1/2 the onion until almost soft. Continue cooking over medium heat until all ingredients are hot and browned all over.

3. Season with extra salt and pepper if need be. The sausage is pretty much spiced and flavored so minimal salt is probably best.

4. When the potatoes are tender, add them into the pan of and stir all ingredients to combine. Remove from heat.

5. Spoon mixture onto the warmed corn tortillas and top with homemade salsa, lettuce and cilantro.

I like things hot so I add extra habanero hot sauce on top! They are great for breakfast, lunch or dinner!

Serves: 8, Preparation time: 20 min or so

Kosher

I'm not Jewish but I think I willmake this when I get back from DC.

Quinoa and Spinach

Course: side dishes
PointsPlus™ Value: 3
Servings: 8
Preparation Time: 12 min
Cooking Time: 25 min
Level of Difficulty: Easy

Quinoa’s delicate flavor pairs well with spinach. Since it’s not an actual grain, it makes an excellent Passover side dish.


Ingredients

1 Tbsp olive oil
1 large onion(s), minced
1 clove(s) garlic clove(s), minced (medium)
1 cup(s) uncooked quinoa, rinsed (or purchase pre-rinsed quinoa)*
2 cup(s) reduced-sodium chicken broth
1/8 tsp black pepper
1/8 tsp crushed red pepper flakes, optional
4 cup(s) spinach, baby leaves, packed, coarsely chopped
1/2 tsp table salt

Instructions
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.


Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.


Add broth, black pepper and red pepper flakes to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt. Yields about 1/2 cup per serving.

Notes
*To rinse quinoa, place quinoa in a fine wire-mesh sieve. Place in sink and set under cold running water until water runs clear; shake off excess liquid.

Quinoa is available in the grain or natural food section of the supermarket.

To make this recipe pareve, cook the quinoa in vegetable broth or water.

Serve this straight up with corn chips or alongside grilled pork chops or chicken. If you like a lot of heat, add chipotle chili powder or a fresh jalapeño — or both. Black Bean and Poblano Dip Makes 12 servings PointsPlus™ value 1 per serving Ingredients 2 cups fresh poblano chili, seeded, deveined and chopped 14.5 oz canned black beans, rinsed and drained 1 cup fresh cilantro leaves 1 tsp salt 1 cup chopped scallions 1 cup chopped tomatoes 2 Tbsp fresh lime juice Instructions Combine all ingredients in a food processor or blender; process to desired consistency. Yields about 1/4 cup per serving.