Low Fat Broccoli Cheese Soup

Broccoli cheese soup is so delicious.  But this could be healthy dish, is often loaded with things like cheese, butter, cream and so on.  Like my friend Katie says, it's "snow suit season,"  not bikini season, but bikini season always tends to sneak up on me like oh, I don't know, 6 months too soon.  I took a chance and gave this dish a little make over and it came out absolutely, smack your lips outstanding.  Give it a try and let me know what yous alls think.  

Here is what you'll need: 

2 Broccoli Heads, Florets Only

4-6 Cups of Low Sodium Chicken Stock (depending on how thick you want it) 

1 Large Onion, Chopped

1 Jalapeno Peppers, Diced 

4 Cloves of Garlic, Smashed

1/4 Cup of Sour Cream 

1/4 Cup of Shredded Cheddar 

1 Tbs of Olive Oil

Kosher Salt & Pepper 

Heat up the olive oil and add the onion, garlic and jalapeno.  Season with salt and pepper and saute for 3-4 minutes.  The jalapeno and garlic adds SO much flavor...which we need since we are getting rid of some of the more indulgent ingredients. 

Steam the broccoli for 3-5 minutes in the microwave just to get it going.  Add it to the pan with the onions and add the chicken stock.  

Simmer for 15 minutes or until broccoli is fork tender.  If you have an immersion blender, you can blend it right in the pan.  If not, you can puree this in small batches in either a blender or food processor.  JUST BE CAREFUL.  I have burnt myself many a times doing it this way and finally gave in and bought stole my mom's immersion blender.

Add the chhheeeeeeeeeeeeeeeeeeze and the sour cream and mix.

Taste it and give it a little more salt and pep.

Well hello there.

Yummy.  This is creamy and smooth and so GOOD FOR YOU!  Next time I'm going to try to skip the sour cream and cheddar in the soup so I can enjoy more on top. :) 

Stay hungry! 

Five Hungry Worthy Vegan Soups

Wait. What?

Guess who ate vegan all last week?  THIS GIRL.  Well, not the entire week.  Just Monday through Thursday, but still.  That's a big deal for a little carnivore like me.  I watched Forks Over Knives and really wanted to make a few changes, including eating more whole, plant based foods.   Charlie made it to Wednesday afternoon until he sent me a text message, telling me that he would be eating "an entire cow" for dinner.  Baby steps.  Baby steps.

It's been really chilly in Chitown lately, so here is a compilation of delicious, vegan friendly soups that are sure to satisfy.  They are also sure to shove a few more veggies into that husband of yours.

Pad Thai Soup by Domestic Fits:




Four ingredient, Roasted Tomato Soup by Veg Recipes of India:




Quinoa Corn Chowder by Weekly Vegan Menu:



Thai Vegetable Soup by Girl Cooks World:



White Bean Kale Soup by The Curvy Carrot:



Drooling yet?  I can't wait to make some of these. Stay hungry!

Skinny Ricotta Pumpkin Pudding

This recipe couldn't have been more random.  Really.  Like, the weirdest.  It turned out so good though.  I'm so proud of my baking. 

Ok, so nothing actually got baked.  But it was a dessert.   Hey!  That's a big step for me.

In my hunt for pumpkiny skinny goodness, this recipe is a keeper.

Ricotta Pumpkin Pudding ingredients for two:

1/4 Cup of Low Fat Ricotta Cheese 

1/4 Cup of Pure Pumpkin Puree (canned) 

1/4 Teaspoon of Cinnamon 

2 Tbs of Honey

Pinch of Sea or Kosher Salt  

1 Teaspoon of Vanilla Extract 

1 Cup of Fat Free Cool Whip

1/8 Cup of Graham Cracker Crumbs 

Mix together the ricotta cheese, pumpkin puree, cinnamon, vanilla, honey and pinch of salt.  Taste and add additional honey if you wish.  Gently fold/swirl in the cool whip. Add some of the graham cracker crumbs to the bottom of the bowl or dish (reserving a little to sprinkle on top).  Spoon the pumpkin, cheese, cool whip mixture on top of the crumbs and then finish with a little sprinkle.

Only 5 Weight Watcher points per serving.  Here are the full facts:

Mmmm fall and pumpkiny and not too sweet.  Basically the perfect dish for me.  Stay hungry!

Skinny Stuff It Veggie Wrap

When I was growing up my sister and I would get veggie wraps from a place called Stuff It.  They were incredible.  I remember texting her awhile back, asking for ideas for the blog and she challenged me with recreating the recipe.  Now let's get something straight.  We would get veggie wraps just because they tasted amazing, NOT because they were healthy.  A typical veggie sandwich from a deli has around 600 calories, 50 carbs, 30 grams of fat, and very little fiber.  Ouch.

We can totally do better than that.

I've made my version a couple of times, base on some of her suggestions.  It has never been exactly right, but close enough.  Last weekend I made a lighter version and it came out simply amazing. Mmmm I'm looking at the above picture literally drooling.  Yum.

 Here is what you need for about 2 very large, overstuffed wraps:

1/4 Red Onion, Sliced very very thin 

1/2 Cup of Bean Sprouts 

1/2 Cup of Alfalfa Sprouts 

1/2 Cup of Pre Packaged Broccoli Slaw 

1/2 Cup of Pre Packaged Sliced Red Cabbage 

1/4 Cup of Carrots, Freshly Shredded if Possible 

2 Slices of Jarlsberg Lite Swiss Cheese, Sliced Very Thin 

2 Mission Carb Balance Tortilla Wraps 

1/4 Cup of Light Hellman's Mayonnaise 

2 Tbs of Tamari 

1 Tbs of Lemon Juice, Freshly Squeezed 

Mix mayonnaise, tamari, and lemon juice together.  Add vegetables to dressing and toss well.  Line each tortilla with 1 slice of cheese.  Jarlsberg Swiss slices are rather large so one should work just fine.  Add a large scoop of the dressed veggies to the center and wrap together, using wax paper to hold everything in place.  The point is to have an overstuffed, decadent wrap of veggies.  You could easily make 3 smaller wraps out of this if you prefer. Enjoy. 

Each wrap has 6 Weight Watcher Points.  Here is the complete info: 

Wow.  About half the calories, half the carbs, and about a sixth of the amount of fat and ALL the flavor.  Yes.  We're on to something. 

Stay hungry! 

Low Fat Dill Chicken Salad

There is this Jewish deli right by our place in Chicago that has the best chicken salad I have ever had in my life.  I almost faked an allergic reaction to it once so they'd be legally obligated to list off every single ingredient.  Even the secret ones.   

Don't judge.  I do these things for you. 

Anyway, it's so creamy and so delicious and mmm just perfect.  I was craving it bad last weekend, so I thought I'd try to make a lighter version at home.  What turned out was a soul satisfying, company-worthy appetizer that I will be making over and over and over again.

Here we go:

3 Skinless Chicken Breasts
1/3 Cup Hellman's Light Mayonnaise 
1 Tbs Soy Sauce 
3 Ribs of Celery, Very Finely Chopped  
1/3 of a Red Onion, Very Finely Chopped 
1 Tsp of Freshly Squeezed Lemon Juice
2 Tbs of Fresh Dill, Chopped 
Freshly Ground Pepper 
1 Seedless Cucumber 

Poach the chicken breasts until done.  While still warm, but not hot, finely shred the chicken with your hands.   Finely chop the celery and red onion.  I put them both in a food processor to make sure they were minced as fine as possible.  Add the veggies and the rest of the ingredients to the shredded chicken.  Work everything together with your hands until it becomes nice and creamy.   Cut 1/2 inch slices of cucumbers and spoon out a little from the center, making a little divot. Spoon about a tablespoon of the chicken salad onto each cucumber rounds.

1 Weight Watchers point per piece.  Complete info below:

Stay hungry!

Vanilla Bean Pumpkin Smoothie

Boy do I have a treat for you.  A trick or treat.  It's a treat that won't play a trick on your thighs.  (Sorry). 

Every time I walk into Starbucks this time of year, I'm bamboozled with delicious smelling, very high caloric wafts of pumpkin temptations.  Pumpkin Latte.  Damn you.  Damn you and your 13 grams of fat and 49 grams of sugar!  

I was craving something pumpkiny, but also cold.  So I came up with this concoction and BOY IS IT YUMMY.

It's also super easy to make.  Here is the recipe for two servings:

1/2 Cup of Canned Plain, Pure Pumpkin Puree (not pumpkin pie filling!)

1/2 Cup of Fat Free Greek Yogurt

1 Cup of Vanilla Almond Milk, Unsweetened

1/2 Tsp of Ground Cinnamon

2 Tbs of Honey

1 Vanilla Bean, Seeds

Small Pinch of Sea or Kosher Salt

2 Handfuls of Ice



Split the vanilla bean down the middle and scrape the seeds out. Add vanilla seeds and rest of ingredients to a blender.  Blend on high until mixed well.  Add more almond milk for a thinner smoothy or add more ice to thicken it up.  If you don't have vanilla beans or don't wish to go through the trouble of looking for them, just use 3/4 teaspoon of vanilla extract.  

Only 4 Weight Watchers points and TOTALLY satisfying.  Here are the complete nutrition facts:



Yum.  Totally yum and totally skinny biotches.  Stay hungry!

Swiss Chard Pouches with Fresh Mozzarella and Tomato

I want more cookie dough dip.  I mean mmmmm doesn't this Swiss Chard contraption look good???

I'm kidding.  Really.  This was awesome.  I saw this in a cooking light magazine and knew I had to try it. You know those times when all you can think about is ooey gooey cheese but you're trying to take it easy?  You know for me it's from, like, 6:45am to about 3:59 am.  Well, anyway, this is an excellent alternative.

This is what you'll need: 

1 Large Tomato, Sliced Thin

1 Large Ball of Fresh Mozzarella (includes a few snacking while cooking pieces)

2 Large Swiss Chard Leaves, Rinsed 

Olive Oil

Sea or Kosher Salt

Balsamic (get a good thick, syrupy one)

You want to soften the leaves up so they become pliable.  You could simmer them in boiling water, OR you can save a pan from being washed and just pop the leaves in a microwave for 20-30 seconds until they begin to wilt.  Next, you want to cut out the stem and then cut the leaves in half, lengthwise. 

Next, get a slice of tom and a slice of mozz and roll 'em up. 

Brush each side with olive oil and sprinkle with sea or kosher salt. Add them to a grill pan that's been heating up over medium high heat.  Spray a little cooking spray to ensure they don't stick.  Grill each side until cheese begins to melt.

Drizzle with some good balsamic vinegar and rejoice. 

Mmmm...yum.

Low carb and loads of flavor.  This is something I can get behind.  Stay hungry!

Zero Guilt Cookie Dough Dip

Hold onto your hats because things are about to get crazy up in here.  Very low fat, dairy free, gluten free cookie dough??  WHAT.  Yup.  That's right.  And it actually tastes frickin' delicious.  Even the husband had no clue it was healthy.  

So I've been on a health kick lately.  Well, not really.  I still have my weaknesses (i.e. wine, cheese, and bread) but I've been trying to make an effort to provide a few more lighter recipes for our readers.  I'm not a baker.  Like SO not a baker.  However, I do love me some cookie dough.  I came across this recipe and decided I had to make it.  Mostly because I refused to believe it would taste good.  Well guess what?

My mind.  Blown.

Husbands mind.  Blown.

This is DELICIOUS.  And you are going to be totally shocked when you find out what it's made with.  Ready for it...

... cannelloni beans.

Still reading?  Ok.  Here is the recipe.  I modified it because, well, that's what I do.   Try it.  I DARE YOU!

1 Can of Cannelloni Beans (1-1/2 Cups, drained, rinsed) 

1/2 a package of low sugar Quaker Instant Oatmeal, Maple Brown Sugar 

(plain instant oats work too)

2 Teaspoons of Vanilla Extract 

2-3 Tbs of Unsweetened Vanilla Almond milk

2-3 Pinches of Sea or Kosher Salt 

2-3 Tbs of Brown Sugar

1/4 Cup of Peanut Butter 

1/8 Teaspoon of Baking Powder 

1/4 Cup of Chocolate Chips, plus more for topping 

Mix all of the ingredients together except chocolate chips in a food processor.  Add a little milk at a time until you reach the right consistency, smooth and thick like cookie dough.  Stir in chocolate chips and add more as a garnish.

You can use any milk you want, but if you want it fat free, use skim milk.  If you want it dairy free, use almond milk.  I love almond milk so that's what I used.  Serve it with chocolate covered pretzels or honey wheat pretzels (my favorite).

Stay hungry!!

Skinny Recipe Makeover: Buffalo Chicken Cigars

Charlie and I are on a health kick.  I know, I'm ticked off too.  I really wanted to make my buffalo chicken cigars for Super Bowl Sunday but they aren't really skinny friendly.  This could be a problem.  A real problem. 

I understand our blog readers don't want to read about my kale and balsamic salad (and neither would I) so I've decided to take some of our most popular recipes and give them a skinny twist.  That brings us to, the Skinny Recipe Makeover Series.

If it isn't enthusiastically hungry and husband approved, I will not post it.  

I promise.  Hardly Housewives pinky promise.

There is no ingredient shot because I didn't totally know what I was going to make.  Don't worry.  I got ya.

6 Large Egg Roll Wrappers 

1/2 Lbs of Boneless, Skinless Chicken Thighs 

1/2 Tsp of Garlic Powder 

1/4 Cup Hot Sauce 

Cooking Spray 

1/3 Cup Reduced Fat Finely Shredded Sharp Cheddar Cheese

2 Tbs of Reduced Fat Sour Cream 

Begin by brushing off the excess flour with a dry pastry brush.  You can also use a dry kitchen rag (that's what I did).  Next, cut 4 rounds with a small cookie cutter. 

I only made 16, but the recipe detailed above is for 24.  Gently press each of the rounds into a mini muffin pan and spray individually with cooking spray.  Crisp in a 375 degree oven for 2-4 minutes or until the edges turn golden brown.  Watch these carefully - they crisp up fast.

 I'm a huge fan of boneless, skinless chicken thighs.  The dark meat has so much flavor.  You can definitely use white meat as well, but it's a bit drier and won't really make a difference calorie wise. Chop up the chicken so it cooks evenly...but we'll chop it up more after it's done cooking.  You can also use ground chicken or ground turkey.  Whatever your little healthy heart desires.

Throw the chicken in a non stick skillet that's been sprayed with cooking spray.  Sprinkle some garlic powder and then add the hot sauce.  Sautee on high until the chicken is cooked through - about 4-5 minutes.

 Add the chicken to a clean cutting board and finely dice it.  Add to a bowl with the cheese and the sour cream.

Stir it up.

Now, plate it up.  I garnished each with some homemade low fat blue dressing and some finely chopped celery.  I used my Buttermilk Blue Cheese Dressing except I used Light Hellman's mayonnaise and reduced fat sour cream and skim milk.  BOOM.

These were SO GOOD.  Like really, really really good.

Let's take a closer look...shall we?

Crunchy munchy licious baby.

Mmmmm totally delicious and a perfect healthy appetizer for company.  No one will even know.

34 calories per piece.  Weight Watchers Points Plus:  1 point per piece.  Complete nutrition below.

What recipes do YOU guys want made over?  Let us know and stay hungry!