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Clean-Eating Deviled Eggs

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I admit it. I have a serious weakness for deviled eggs. I can’t imagine a summer bbq or pool-side picnic without their presence. But considering our family recipe comes with 150-300 calories per egg, depending on the amount of mayo added, I knew that for my new healthy lifestyle, I needed to find a new “lighter” recipe.

After searching high and low, I came across these super yummy “Clean-Eating Deviled Eggs” from SkinnyMs.

clean-eating-deviled-eggsThey have just 90 calories (or 3SP) for one egg (both havles)!

The secret is in in the non-fat Greek yogurt in place of the traditional mayo. A little bit of honey is added to sweeten them up just a bit and instead of the vinegar, I opted for my families favorite, sweet pickle juice. No one could tell that these were lightened up and not our usual picnic-fare.

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Clean-Eating Deviled Eggs
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Lightened-up, clean-eating, deviled eggs - no one will know they are any different!
Ingredients
  • 4 large eggs, hard boiled and shells removed
  • 2 tablespoons Greek yogurt, plain, nonfat
  • 1 teaspoon white or cider vinegar, optional freshly squeezed lemon juice (I opted for sweet pickle juice)
  • 1 teaspoon honey (optional, I did use it)
  • ½ teaspoon yellow or Dijon mustard (I used Kroger Dijon)
  • ¼ teaspoon chili powder
  • ⅛ teaspoon black pepper
  • Dash of cayenne pepper (optional)
  • Kosher or sea salt to taste
  • Paprika for garnish
Instructions
  1. Place eggs in pot of cold water - water level should be 1-2 inches above eggs.
  2. Heat to rolling boil and then turn off heat and cover eggs and let simmer for 12 minutes.
  3. Rinse eggs in cold water and peel.
  4. Slice hardboiled eggs in half lengthwise.
  5. Remove yolks, add to a small mixing bowl and mash with a fork.
  6. Combine in a separate bowl the remaining ingredients, except paprika.
  7. Add yogurt mixture to yolks and stir to combine.
  8. Evenly divide mixture inside the egg whites.
  9. Sprinkle with paprika and refrigerate until ready to eat.
  10. Optional add ins: 1 tablespoon diced green onions; 1 tablespoon diced sun-dried tomatoes (packed in olive oil & drained); 1 tablespoon diced pimientos (drained); 1 teaspoon dried diced onion or dried diced garlic.
Nutrition Information
Yields: 4 servings | Serving Size: 1 egg
Amount per serving: SmartPoints: 3, Calories: 98, Total Fat: 5 g, Saturated Fat: 2 g, Trans Fat: 0 g, Carbohydrates: 2 g, Sugars: 2 g, Sodium: 87 mg, Dietary Fiber: 0 g, Protein: 7 g, Cholesterol: 190

 

Cauliflower “Breadsticks”

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Cauliflower "Breadsticks"
Author: 
Recipe type: Side Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 slices
 
You won't believe these are made from cauliflower!
Ingredients
  • 1 cup cooked cauliflower,
  • ½ cup shredded mozzarella cheese
  • ½ cup Parmesan cheese
  • 1 egg, beaten
  • 1 tsp dried oregano
  • ½ tsp crushed garlic
  • ½ tsp garlic salt
  • olive oil
  • For Topping:
  • 2 cloves garlic, finely minced
  • ¼ cup grated parmesan cheese
  • ¼ cup grated mozzarella cheese
  • *Optional Marinara sauce for dipping
Instructions
  1. Preheat oven to 450 degrees.
  2. Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate until a rice like consistency.
  3. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
  4. To Make the Bread:
  5. Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper.
  6. In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
  7. Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.
  8. Bake at 450 degrees for 15 minutes.
  9. Remove from oven.
  10. Spread the minced garlic over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.
  11. Place back in the 450 degree oven until all cheese is melted.
  12. Slice and Serve!
Nutrition Information
Adapted from SkinnyMs.com
Servings: 4-8 • Size: heaping 2 breadsticks • Points +: 3 pts • Smart Points: 3
Calories: 195 • Fat: 12.5 g • Carbs: 3.7 • Fiber: 0.6 • Protein: 17.8 g • Sugar: 0.7
Sodium: 428 mg • Cholesterol: 63 mg

 

Cauliflower “Fried Rice”

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No April’s fool joke here, I’ve really never, ever, eaten cauliflower. I smelled it cooking once when I was child visiting my grandmother’s farm in the small town of Wellington, Kansas, and since then I’ve never ever wanted to try anything with the mention of cauliflower in the ingredients.

But last week at my weight loss class at the Y, the girls were talking about different recipes that were made with cauliflower but where you couldn’t tell that was the main ingredient.

There was talk of faux-mashed potatoes, cilantro lime “rice” and some fried “not” rice.

Now I love me some Asian cuisine, a lot, and it’s mostly because of the chicken fried rice. And we all know that chicken fried rice ain’t on any healthy girls diet. At least not us carbs-conscience gals.

So I knew I had to give this dish a try. I searched the web for a detailed recipe and came across one of my most favorites sites for recipes, SkinnyTaste! Gina knows her stuff so I decided to give it a try.
 

Cauliflower-Fried-Rice

 

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Cauliflower "Fried Rice"
Author: 
Recipe type: Side Dish
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
So good and flavorful, you won't even realize it's cauliflower!
Ingredients
  • 1 medium head (about 24 oz) cauliflower, rinsed
  • 1 tbsp sesame oil
  • 2 egg whites
  • 1 large egg
  • pinch of salt
  • cooking spray
  • ½ small onion, diced fine
  • ½ cup frozen peas and carrots
  • 2 garlic cloves, minced
  • 5 scallions, diced, whites and greens separated
  • 3 tbsp soy sauce, or more to taste (I usd Liquid Aminos)
Instructions
  1. Remove the core and let the cauliflower dry completely.
  2. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
  3. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
  4. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
  5. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.
  6. Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
  7. Add the egg then remove from heat and mix in scallion greens.
Nutrition Information
Adapted from Skinnytaste.com
Servings: 4 • Size: heaping 1⅓ cups • Points +: 3 pts • Smart Points: 2
Calories: 108 • Fat: 3 g • Carbs: 14 • Fiber: 6 • Protein: 9 g • Sugar: 1
Sodium: 868 mg • Cholesterol: 47 mg