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myhealthyvegas tuna sliders

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These are perfect for my elderly mom to enjoy for lunch.   I pair one slider with some fresh fruit and she has a great little meal.    The original recipe in the notes section is the best by far but I needed to make it lower in fat and adapt it to ingredients available in my area.  I would like to know what it would taste like with variations on the sesame seeds (toasted, black, white)

Mix tuna, mayonnaise, Sriracha, rice wine vinegar, sesame seeds, and pepper in a bowl; serve on Hawaiian rolls with sliced cucumber.

*Cucumber Slices– I thinly slice up one cucumber and then put them in the fridge in water and white wine vinegar.  They make great snacks.


myhealthyvegas tuna sliders
 
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Easy low-fat tuna sliders. 1 serving = 2 sliders
MyHealthyVegas:
Serves: 2 Servings
Ingredients
  • 1 2.6 oz packet of Starkist® low sodium, chunk light tuna in water, drained
  • 1 tbsp. lite or olive oil mayonnaise
  • 1 tbsp. Sriracha hot sauce (adjust to your sensitivity to heat)
  • 1 tbsp. rice wine vinegar
  • 1 tsp. white sesame seeds
  • Freshly ground black pepper, to taste
  • 2 Hawaiian rolls, for serving
  • 2-4 thinly sliced cucumber slices*, for serving
Instructions
  1. Mix tuna, mayonnaise, Sriracha, rice wine vinegar, sesame seeds, and pepper in a bowl; serve on Hawaiian rolls with sliced cucumber.
  2. *Cucumber Slices-- I thinly slice up one cucumber and then put them in the fridge in water and white wine vinegar. They make great snacks.
Notes
Weight Watcher® Disclaimer: I calculate nutritional facts and PointsPlus Values for all my recipes for informational purposes only. This is not an endorsement, sponsorship or approval of any of my recipes by Weight Watchers International, Inc., the owner of the WEIGHT WATCHERS and Points Plus trademarks.

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My Recipe Inspiration: http://www.saveur.com/article/recipes/sushi-bar-tuna-sandwich. I adapted the recipe above to suit my tastes and availability of ingredients in my area.
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HG’s Baked Chocolate Donuts

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I saw this recipe on Twitter after it was posted by Lisa Lillien @HungryGirl.   These are so yummy, moist and pretty guilt free.   I adapted the recipe to eliminate the glaze on the top.  I always use Devil’s Food, but I wish I could find a sugar free version in my area.

I found this cool little pan on Amazon.com.   I spray it with Butter Pam Cooking Spray.  After mixing the ingredients I carefully spoon in the mixture.

If you use the HG’s tip for pipping in the mixture they might not come out as lumpy as mine do.  Sometimes the holes are not perfect but they still taste amazing.


HG's Baked Chocolate Donuts
 
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MyHealthyVegas:
Serves: 6 servings
Ingredients
  • 1¼ cups Betty Crocker Super Moist Devil's Food cake mix
  • ½ cup canned LIbby's 100% pure pumpkin
  • ¼ cup Egg Beaters
Instructions
  1. Preheat oven to 400 degrees. Spray a 6-cavity standard donut pan with nonstick spray. I use Pam Butter Spray.
  2. In a large bowl, combine cake mix, pumpkin, and egg substitute. Add ¼ cup water, and mix until completely smooth and uniform. Evenly distribute batter into the rings of the donut pan, and smooth out the tops.
  3. Bake until a toothpick inserted into a donut comes out mostly clean, about 12 minutes. Remove from oven and set on cooling rack.
Notes
Original inspiration can be found at http://www.hungry-girl.com/recipe-makeovers/show/low-fat-chocolate-donuts
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MyHealthyVegas Asparagus Mushroom Bacon Quiche

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I am traditionally not a big egg fan.  When I was traveling in Macau years ago, I found that I really liked the mini quiches that were available at the Starbucks in the Wynn Macau.   I had probably never eaten an egg until then let alone a quiche.

I tend to cook on the weekend for the entire week.   A quiche is a simple breakfast item that I can make ahead and then reheat a serving for breakfast in the convection oven.  This recipe takes a long time to bake and it makes up 8 servings.

MyHealthyVegas Asparagus Mushroom Bacon Quiche
 
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MyHealthyVegas:
Serves: 8 servings
Ingredients
  • 1 refrigerated Pillsbury pie crust (1 crust = ½ of 15 oz pkg)
  • Pam nonstick Butter Cooking Spray
  • 2 cups coarsely chopped mushrooms
  • ½ cup chopped asparagus spears
  • 6 large green onions slices (white and green portions) (approx. ¼ c)
  • 8 slices fully cooked JennyO turkey bacon, crumbled
  • 10 oz Egg Beaters® Original
  • ½ cup 2% milk
  • 4 oz reduce fat feta cheese crumbles
  • dash each of nutmeg, thyme leaves, and ground black pepper
Instructions
  1. Preheat oven to 350°F. Unroll crust and place in 9¬-inch white ceramic quiche plate; pierce crust with fork. Bake 15 to 20 minutes or until light golden brown. Remove from oven and set aside.
  2. Spray large skillet with Pam and heat over medium heat. Add mushrooms and onion; saute 3 minutes, add asparagus, dash or so of Thyme and heat 2 more minutes. Remove from heat; set aside. (Drain veggies if lots of moisture.)
  3. Combine bacon, Egg Beaters, milk, cheese, dash of nutmeg and pepper in large mixing bowl. Stir in veggie mixture. Pour into baked crust. Bake 75 to 90 minutes or until knife inserted near center comes out clean.
  4. Cool 10 minutes on wire rack. Cut into wedges; serve immediately or allow it to cool further and store in the refrigerator for up to 1 week.
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MyHealthyVegas Tortellini Soup

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This soup has my favorite ingredients:  spinach, mushrooms and Tortellini.   I originally found this recipe through Weight Watchers 5 Ingredient 15 Minute Recipes magazine (Winter 2011).   My preference is to make it with Spinach Tortellini and more fresh baby spinach.

 

This makes a large batch.   I actually get far more servings out of it than six.  It will keep in the fridge all week.  The Tortellini does get over done with reheating so sometimes I reduce the amount of cook time on the front end knowing I will be cooking it again to reheat during the week.

MyHealthyVegas Tortellini Soup
 
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Great tasting and easy Tortellini soup featuring garlic, spinach and mushrooms.
MyHealthyVegas:
Serves: 6 servings
Ingredients
  • 3 ½ cups fat-free, low-sodium or sodium-free chicken broth
  • 1 ½ cups water
  • 9-ounce package of Buitoni Spinach Tortellini (or Tortellini of your preference)
  • Pam Original cooking spray
  • 8- ounces of sliced mushrooms
  • 1 bundle of fresh baby spinach (washed with stems removed)
  • ½ teaspoon fresh ground pepper
  • ½ teaspoon Kosher salt
Instructions
  1. Combine chicken broth and water in large stock pot. Bring to boil. Stir in Tortellini and cook according to package directions. Do not add oil or salt at this stage to the broth.
  2. Spray a large non-stick skillet with cooking spray and sauté mushrooms and garlic for 5 minutes until mushrooms soften.
  3. Add mushroom mixture to broth in large pot. Bring to boil again using high heat. Once boiling add spinach, pepper and salt. Cook 1 minute or until spinach is wilted. Serve immediately.
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MyHealthyVegas Breakfast Casserole

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This is a staple in my house.  I change the balance of ingredients and level of spice quite often.   Lean ground pork is a nice alternative to turkey bacon.

In a large bowl, add crumbled bacon, scallions, shallot, green chiles, Egg Beaters®, yogurt, sour cream, and seasonings. Mix well.

I prefer to layer my ingredients a couple of times.  I pour 1/2 mixture into baking dish. Spread evenly.

Top with 1/2 of the bag of hash browns.

Next, top with all of the shredded cheese.

Then layer on hash browns. Push the potatoes down into the mixture using a spatula till you see mixture coming through evenly across the top.  Top of potatoes should slightly moist.

Bake, serve and enjoy!


MyHealthyVegas Breakfast Casserole
 
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This is a staple in my house. I change the balance of ingredients and level of spice quite often. Lean ground pork is a nice alternative to turkey bacon.
MyHealthyVegas:
Serves: 6 servings
Ingredients
  • 12 slices crispy cooked Jenni-O® turkey bacon strips
  • 3 scallions, finely chopped (use both white and green portions)
  • 1 medium shallot, finely diced
  • 4 oz can of Ortega® fire roasted diced chiles (mild or hot)
  • ¾ cup Egg Beaters® (3 egg equivalent)
  • 1 cup plain Chobani® Greek non-fat yogurt
  • ½ cup Daisy® lite sour cream
  • ⅛ teaspoon black pepper
  • ¼ teaspoon Mrs. Dash® Southwest Chipotle seasoning
  • ½ cup shredded low-fat Mexican blend cheese
  • 1 -20 oz package Simply Potatoes®, shredded hash browns
  • Pam® olive oil cooking spray
Instructions
  1. Preheat oven to 350 degrees. Coat 8 x 10 inch Pyrex® baking dish with cooking spray.
  2. Cook bacon in microwave using paper towels to soak up fat. Take two paper towels, un-separated. Place 6 bacon strips on one paper, then fold the other over top. Cook in microwave for 4 minutes and 45 seconds until well done and crispy. Repeat with 6 remaining bacon strips. Crumble cooked strips on clean paper towel and set aside.
  3. In a large bowl, add crumbled bacon, scallions, shallot, green chiles, Egg Beaters®, yogurt, sour cream, and seasonings. Mix well.
  4. Pour mixture into baking dish. Spread evenly. Next, top with shredded cheese and then layer on hash browns. Push the potatoes down into the mixture using a spatula till you see mixture coming through evenly across the top. Top of potatoes should slightly moist.
  5. Cover casserole with foil and bake in oven for 30 minutes. Remove cover and bake an additional 30 minutes. If your Pyrex® dish is safe for this, to crisp the hash browns, place under broiler for 2-3 minutes until golden brown. (I crisp single servings individually.)
  6. Remove from oven and let set for 10 minutes to set. Cut into 6 slices.
Notes
This casserole can be refrigerated and reheated. I cook up a batch and eat it for breakfast all week. Tastes yummy every day! Just re-heat it under a low broiler for 9-10 min in a broiler safe pan or cookie sheet.

Weight Watcher® Disclaimer: I calculate nutritional facts and PointsPlus Values for all my recipes for informational purposes only. This is not an endorsement, sponsorship or approval of any of my recipes by Weight Watchers International, Inc., the owner of the WEIGHT WATCHERS and Points Plus trademarks.

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My Recipe Inspiration: This recipe was found on one of my favorite foodie links SkinnyKitchen.com. I adapted the recipe for Skinny Hash Browns, Bacon and Eggs Breakfast Casserole to suit my tastes.
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MyHealthyVegas easy skillet chili just in time for football season

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This chili is quick,  easy, and thick without the guilt over too much fat!  The recipe serves four and can be easily doubled for guests.

skilletchili (4)

Spray a large skillet with Pam and heat. Add beef and a few dashes of the above seasoning. No need to add more as the Ms. Dash seasoning will be added later. Add just enough to flavor the beef on its own. Add frozen bell pepper once beef begins to brown. Stir frequently, leave uncovered while you simmer to allow moisture from frozen vegetables to reduce.

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MyHealthyVegas’s spin on classic pesto penne pasta

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This was so good and perfect for the first week of fall. I really like the nutty flavor to Barilla’s whole grain pasta. The original inspiration recipe behind this is probably much better but I was really happy with my results! My co-worker kept telling me each day how tasty my lunch looked.

pestopasta

This was very easy to make and it makes a lot!   You could easily get 8 servings out of this recipe.  I calculated the PPV based on 6 servings to be safe.

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MyHealthyVegas Shrimp Yakisoba

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This recipe is another favorite in my house when I get home from work and want something creative and tasty to eat. I vary the veggies and proteins based on what I have available.

shrimpyakisoba (3)

It is a bit of a splurge on the PPV at 11.   Usually means my snacks need to be more conservative throughout the day.  Remember most fruits and veggies are point free 🙂

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MyHealthyVegas’s spin on Overnight Oats

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Overnight Oats

I decided to give instant oats a try.  I see them on everyone’s food blog so why not.   After researching many recipes it came down to preference.

Do you like your oatmeal thick or do you add milk to thin it out a bit?   I prefer thick oats so I opted to use greek yogurt for mine.   I did learn an important tip that while the oat to liquid ratio should be 1:1.  It is actually better to add just a little more liquid.

After a quick trip to the craft store to get a couple of mason jars I was ready to give this a try.

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MyHealthyVegas Shrimp & Asparagus Pizza(Original)

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Shrimp & Asparagus Pizza

Any kind of pizza is good in my book.   When I started Weight Watchers it was the hardest food for me to limit myself on.   Now days I manage  portion control better so one slice does not seem like such a sacrifice.

I started looking for pizza recipes that were lower in PPVs.   Here is my adaption of Eva Longoria’s shrimp flatbread recipe posted on Hungry Girl.   You should really checkout the great recipes on Hungry Girl.  Good stuff!

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