Recipe Review: SkinnyTaste White Bean Turkey Chili

This is the second time I have made this recipe. This first time was a while ago but I remembered it being really good so I decided to make it again. It was just as I remembered – DELICIOUS!

white beans

SkinnyTaste.comWhite Bean Turkey Chili

I did make a couple small changes. First I wasn’t using 3 pounds of ground turkey – at $5 a pound that is just too expensive. So I just used one. TIP: I buy my packs of ground turkey at Costco – you get 4 for about $20. Since I was using less turkey I used 5 cans of beans (instead of 4) – I think my cans might of been slightly bigger too. Also I didn’t use all cannellini beans like her recipe suggests. I used a mixture, 2 cans of chickpeas, 2 cans of navy beans and 1 can of white kidney beans. And it was awesome. I followed her seasoning suggestions in the recipe but next time I would make it spicier, it really wasn’t spice at all and I love spice.

The recipe makes lots and it is pretty easy. If you love beans you need to try this recipe out. According to her recipe it is only 211 calories per cup and it is very filling.

I took this to work to share with a co-worker. Both her and I did a bit of a cooking and split what we made. Perfect way to get some healthy lunches for work, with variation.

Recipe Review: Chicken and White Bean Enchiladas


Chicken and White Bean Enchiladas with Creamy Salsa Verde

I seriously love Gina and her recipes – they haven’t let me down yet. And this one was simply fantastic, my mouth is watering thinking about them.

I didn’t change much with this one – I did have to use some higher calorie tortilla’s because low calorie ones simple don’t exist and Canada. Also, the higher calories ones come in a 15 pack for $3.99 at Costco (read: I am cheap). I also used regular cheese.

Chicken and White Bean Enchiladas

As you can see I forgot to put the green stuff on top (was just going to use green onions.) I bought a cooked chicken for the chicken, I am lazy like that. I also find it cheaper – plus there is lots of chicken left to make another chicken recipe tonight. Oh, and I really didn’t have that much cheese on them – it just melted really nice and made it look like lots. That is one plus of using regular cheese or low-fat cheese; it melts way better. I gave up on “light” cheese ages ago.

Anyway, these were great. The boyfriend didn’t really love them – I think it was the mess I made cooking them that he didn’t like. It was a fair mess – but worth to me. YUM! Can’t wait for lunch leftovers. I think the biggest beef I had was that it cost $5 for the green chiles – still awesome though and I could see myself making these again.

Recipe Review: Turk De Soleil (Turkey Burgers)

[rating: 5]
Eat Shrink and Be Merry, page 134

I made these turkey burgers before and was not a huge fan. Trying them again I used less cilantro and they were awesome! My only guess is that I don’t like cilantro and used too much last time. I was using dry over fresh like the recipe calls for – and I probably used 2 TBSP dried when I made them before. But anyway, these were so good. The leftovers tonight were just as good and I am sad there is no more – can not wait to make these again.

turkey burgers

This recipe uses a peanut sauce to make them different from your regular burger. You mix a bit of the sauce in with the meat mixture and smear the rest on them while they are cooking. I really can not say enough good things for this cookbook. I cooked from it 3 times alone on Saturday – I live off this book.

I served the turkey burgers on a sun dried tomato tortilla with hot sauce, onions, tomatoes and lettuce. On the side I served up some grilled corn on the cob.

grilled corn on the cob

Doesn’t that corn look delicious? I have never BBQ’d corn on the cob before but it was easy. I dipped some olive oil on it and tossed it on the grill with the burgers. Ready in 10-15! Easy and no mess to clean up.

And in case anyone is wondering – the calories in a turkey burger was 230 calories according to the cookbook. To me that seemed a really low – peanut sauce has a lot of calories and I couldn’t find a light option like the book called for. But still they were awesome.

Recipe Review: Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce

Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce

I really love Gina and her recipes, I have not tried a bad one yet. And this one I think takes the cake (pun intended). These were so super delicious. I used canned crab and changed the sauce a bit because I am lazy (mayo, chipotle pepper powder, lime juice) – but other then that I stayed right on track with these. They were so worth! Next time I would make them a little bit sooner – between putting in the fridge and baking I ate later then I like, but that was totally my own fault!

I enjoyed crab cakes with a side salad. I also bought a new dressing tonight, light honey dijon (very nice as well!)

crab cakes

Total dinner calories: approximately 370

Dinner was nice and light but very filling. I will be making these crab cakes again and again; I am going to have to keep my eye open for canned crab on sale! Thanks Gina for another awesome recipe.

Recipe Review: Poppy Love – Low Calorie Lemon Poppy Seed Loaf

From Eat, Shrink and Be Merry – page 162.

I have made this lemon poppy seed loaf at least 4 times (that’s what happens when you buy too many poppy seeds)! It great every time; however, I think I do like the banana bread better. Maybe because the banana bread has chocolate chips in it… anyway, I do suggest trying this one for yourself. Again I use all whole wheat flour and I never have lemon zest so I just add a touch more lemon juice – I also always just use the lemon juice from a bottle. I love that this recipe is so basic and I always have the ingredients in the house.

low calorie lemon poppy seed loaf

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup oat bran
1 tbsp poppy seeds
2 tsp baking powder
1/2 tsp salt
1 cup 2% milk
1/4 melted butter or vegetable oil
1 egg
2 tbsp fresh lemon juice
2 tsp grated lemon zest

1. Preheat oven to 350. Spray 8×4 load pan with cooking spray and set aside.
2. Mix flour, sugar, oat bran, poppy seeds, baking powder and salt together.
3. In a separate bowl mix together milk, butter, egg, lemon juice and lemon zest. Add the wet ingredients to the dry just until dry ingredients are moist. Spread batter in pan and baked for 40-35 minutes. Until the loaf is golden brown and toothpick comes clean.
4. Cool and enjoy! Keep leftovers covered with plastic wrap and store at room temperate.

Nutritional Information per one slice of Low Calorie Lemon Loaf
12 slices per loaf
161 calories, 5.3 grams of fat, 27 grams of carbohydrates, 1.1 grams of fiber, 4 grams of protein

Recipe Review: Sweet Home Alabanana – Low Calorie Banana Bread

From Eat, Shrink and Be Merry – page 160.

I have made this banana bread a few times and it is so delicious. Some of the best banana bread I have ever made. I always replace the all-purpose flour with whole wheat flour and never even notice.

1 3/4 cups all purpose flour
1/2 cup oat bran
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups mashed rip bananas (3-4)
3/4 cup buttermilk
2 tbsp vegetable oil
2 tsp vanilla
1/2 cup chopped pecans
1/3 cup mini chocolate chips

1. Preheat oven to 350. Spray two 8×4 inch pans with cooking spray and set aside.
2. Mix flour, oat bran, baking powder, baking soda, cinnamon and salt. Mix and set aside.
3. Beat together eggs and brown sugar on medium speed of electric mixer for 2 minutes. Add bananas, buttermilk, oil and vanilla. Beat again until well mixed.
4. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Do not use electric mixer. Fold in nuts and chocolate chips.
5. Divide the batter between the two load banks and bake for 30-35 minutes or until inserted toothpick comes out clean.

banana bread

Nutritional Information per 1 slice.
Makes 8 slices for each loaf, total 16 slices
173 calories, 6.4 grams of fat, 28 grams of carbohydrates, 1.9 grams of fiber and 4 grams of protein

Some helpful tips: using ripe bananas is very important as this recipe doesn’t use a lot of sugar. Also, you can add a splash of lemon juice in regular milk to replace buttermilk. I also usually just half this recipe as I don’t need two loaves of banana bread about the house.

Recipe Review: Orange “Chicken” Glaze


I found this recipe on – I only changed it just very slightly and it turned out great. I reduced the amount of sugar used to 1/2 cup and it was totally sweet enough – reduced the calories by half! When I was reading the comments a lot of people were saying that the sauce was too high in calories and that you only got about 4 servings out of (rather then the suggested 12). So I left out half the sugar and probably got about 6 servings out of mine. Meaning the calories were the same, but I got more sauce! I did use more red pepper flakes, because I love a bit of spice!

I stir fried some sliced pork, onion, zucchini and celery. Put that on top of some brown rice then poured a little sauce over it. It was delicious! 300-400 calories for a serving. Of course the calories are going to vary greatly depending how much rice and sauce you use.

What my recipe looked like.

1 1/2 cups water
1 tablespoons frozen orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tbsp soy sauce
1 tbsp grated orange zest
1/2 cup packed brown sugar
1/4 tsp powdered ginger
1 tsp minced garlic
2 tsp red pepper flakes
3 tbsp cornstarch mixed with 2 tbsp water to create a slurry

1. Mix together everything but the cornstarch mix.
2. Boil for a few minutes and then stir in cornstarch mix; let thicken.
3. Serve!

Nutritional Information for 1/6th of the sauce.
85 calories, 0.1 grams of fat, 18.8 grams of carbohydrates, 13.2 grams of sugar, 0.7 grams of protein

Sorry for my lack of pictures. It was hard to take pictures of some sauce and make it look good. But trust me, it was very good!

Recipe Review: Applesauce Oatmeal Muffins


I found this recipe on – I had to try it. It used whole wheat flour and applesauce – two things in my house I have an abundance of. They turned out really good. I gave some to a co-worker and she enjoyed them too. The boyfriend however… ate one, said that was enough and reached for the peanut butter cookies. Figures.

I liked the fact that it used ingredients I usually keep around – they were quick and easy to make too. The only bad thing is that it says to let the oats and milk sit together for an hour before making. So you do need to think ahead when making these. They are pretty filling and good for 90(ish) calories. Quick, easy and cheap snack. I have been eating them for breakfast with a boiled egg and for a snack with a banana – delicious! My biggest issue, is I have to eat 12 of them! I might just half the recipe next time.


Recipe from

1 cup old fashion rolled oats (not instant)
1 cup non-fat milk
1 cup whole wheat flour
1/2 cup brown sugar
1/2 cup unsweetened applesauce
2 egg whites
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. sugar
raisins or nuts (optional)

1. Soak the oats in milk for about one hour.
2. Preheat the oven to 400 degrees. Spray muffin pan with cooking spray.
4. Combine the oat mixture with the applesauce and egg whites, and mix until combined.
5. In a separate bowl measure and whisk the dry ingredients together.
6. Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired. Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
8. Combine the cinnamon and sugar and top each muffin with some of the mixture.
9. Bake for 20-25 minutes or until done. I only had to bake for about 15 minutes.

Number of Servings: 12

FYI – I used quick oats. I also didn’t add any raisins or nuts and I assume that would increase the calories a bit. The recipe on the site also says they can be frozen, honestly I wouldn’t think these would freeze well.

Nutritional Information – Applesauce Oatmeal Muffins
per 1 muffin
94 calories
0.5 grams of fat
20.5 carbohydrates
1.7 grams of fiber
2.9 grams of protein

Next time I make these I think I might try adding some cranberries and maybe even some cocoanut.

Swimming with Music: Finis SwiMP3 Aqua

It came on Monday. I ripped the package opened in a hurry and had music on it within minutes. But by the time I made my lasagna (healthy) and ate it, it was getting late and I didn’t feel so well. So I laid in the bathtub to try it out – that lasted 5 minutes before I got bored and got out.

finis swimp3 aqua

But last night I took it to the pool. I got a lot of looks and questions. “What is that?” and “You can swim with music?”

Overall, it’s good. Maybe even awesome. The ear phones are big and they do kinda hurt. I had a hard time with the left one, for most of my swim I couldn’t really hear the left – too much water in my ear I guess. My right ear worked awesome through my entire swim. Defiantly better then no music at all – made my 100 minutes in the pool much more enjoyable. Even if I had to stop a few times to fiddle with it.

Honestly, I couldn’t believe how clear my right ear was. I was impressed. It was frustrating that the left ear didn’t work so well and it took some time to get used to not being able to hear great with both. I am sure with time I will just get used to it. I don’t really know what I expected – but it was good.

I only got about 40 songs on it before it was full though. That is enough for my swim but nothing compared to my 2000+ songs on my iPod. I will just have to change it up I guess.

The waterproof case idea for my ipod is really appealing though. Especially since I have an extra (older) iPod Nano. But it just comes down to the fact if I ruined my old iPod I would be disappointed. But this whole MP3 player is made to go in water, there is no chance of the case accidentally leaking and I like that. When I reading reviews and comparing I did see a few people saying the case was defective (or they didn’t have it on right) and their iPods drowned.

Overall it is good and I can’t wait for tomorrow’s swim to try it out again.

Eat Shrink and Be Merry, Girl-Guy Cookies


Found on page 168.
Or Peanut-BETTER Gingersnap Cookies as they are called on the Eat Shrink and Be Merry Food Network Site.

I made these cookies last night. Buying all the stuff I was missing (ginger, allspice, molasses, etc) was a bit expensive but worth it. These cookies were great.

They are sill 90-100 calories a cookie – so they really aren’t that “low calorie” but they made for a delicious treat. My boyfriend wasn’t a fan; too bad for him! I ended up doubling the recipe – I sent my little sister home with a huge bag and then took the rest to work for my co-workers (who loved them!) Okay, I did have to leave a few at home – but for the dog, because she likes them to. *wink wink* (she really does like them)

eat shrink and be merry girl guy cookies

Anyway, if you are looking for a different cookie to try – make these! They are just a nice combo of peanut butter and ginger snap (or ginger bread even). Neither of the flavours are over powering making them perfect. One big problem – it is very easy to eat too many. I find I can eat maybe two peanut butter cookies before I get sick of them. I could easily eat 5 or 6 of these. I am not admitting that I already did that. Nope.

Recipe from

3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice and salt
2 tablespoons granulated sugar
1 cup brown sugar (not packed)
1/3 cup light peanut butter
3 tablespoons butter, softened
2 tablespoons molasses
1×1 egg
1 teaspoon vanilla

1. Preheat oven to 350°F. Spray a large cookie sheet with cooking spray and set aside.

2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.

3. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.

4. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.

5. Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.

I totally never rolled my cookies in the cinnamon-sugar mixture, what can I say… I am lazy. I have done that before with snicker-doodles and it just makes a huge mess. A tip though if you are doing to do. Put the mixture in a zip-lock bag and then just drop the cookies in the bag and shake them around.

5 stars from me. I would totally make them again… good thing, because I have enough ingredients to make a few hundred more.

Nutritional Information (per cookie)
108 calories
3.4g total fat (1.6g saturated fat)
2g protein
17g carbohydrate
0.8g fiber
15mg cholesterol
100mg sodium