Gobble, Gobble Cranberry Grilled Cheese

Ingredients:
2 slices light bread
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
1 wedge The Laughing Cow Light Creamy Swiss cheese
1 tsp. Dijon mustard
2 tbsp. jellied cranberry sauce
2 oz. cooked and sliced lean skinless turkey breast
1 slice fat-free American cheese

Directions:
Lay bread slices side by side on a plate, and evenly spread butter onto both slices. Flip slices over. Evenly spread cheese wedge onto one slice.

Evenly spread mustard onto the other slice of bread and top with cranberry sauce, turkey, and American cheese. Place the other bread slice on top, buttered side up. Set aside. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add sandwich and cook until lightly browned on the outside and hot on the inside, about 2 minutes per side.

Nutrition: 305 calories, 6g fat, 35g carbs, 5.25g fiber, 27.5g protein

From Hungry Girl

My 100th Post! How many calories are in your favorite Halloween candies?

Guilt-Free Classics!
Tootsie Caramel Apple Pop - 60 calories, 0.5g fat
Charms Blow Pop - 60 calories, 0g fat
Dum Dum Pop - 25 calories, 0g fat
Lik-m-aid Fun Dip 0.5-oz. Pouch - 50 calories, 0g fat
Jolly Rancher Hard Candy (3 Pieces), Original - 70 calories, 0g fat
Jolly Rancher Lollipop - 60 calories, 0g fat
Laffy Taffy Miniature - 30 calories, 0.4g fat
Peeps Ghosts & Pumpkins (2 Pumpkins or 1 Ghost) - 28 - 37 calories, 0g fat
Pixy Stix (7 Straws) - 60 calories, 0g fat
Smarties Candy Roll - 25 calories, 0g fat
Tootsie Pop Miniature (3 Pops) - 50 calories, 0g fat
Tootsie Pop - 60 calories, 0g fat
Tootsie Roll Snack Bar (3-Inches Long) - 50 calories, 1.25g fat
Twizzlers Strawberry Twist (Individual) - 40 - 47 calories, 0 - 0.3g fat

Chocolate- Size Matters!
Before you chew, know the difference between Snack Size, Fun Size, and Miniatures...Miniatures/Minis are the square-shaped morsels -- those babies are each about a quarter of an ounce in weight. A Snack Size or Fun Size chocolate treat weighs in at a little more than half an ounce and is usually about 2 inches long. Not all size-categorized treats are created equal. If you want to be extra-careful, go by the higher set of stats listed below.

3 Musketeers Mini Bar - 24 calories, 0.7g fat
3 Musketeers Fun Size Bar - 63 - 70 calories, 2 - 2.25g fat
Almond Joy Snack Size Bar - 80 - 85 calories, 4.5g fat
Butterfinger Miniature - 45 calories, 2g fat
Butterfinger Fun Size Bar - 85 calories, 3.5g fat
Butterfinger Pumpkin - 160 calories, 8g fat- yikes!
Hershey's Kiss, Any Flavor - 21 - 23 calories, 1 - 1.3g fat
Hershey's Miniature Bar, Any Flavor - 42 calories, 2.5g fat
Hershey's Milk Chocolate Snack Size Bar - 67 calories, 4g fat
Kit Kat Mini - 42 calories, 2.2g fat
Kit Kat Snack Size Bar - 70 calories, 3.7g fat
Milky Way Mini - 38 calories, 1.5g fat
Milky Way Fun Size Snack Bar - 75 - 80 calories, 3g fat
Reese's Miniature Peanut Butter Cup - 44 calories, 2.6g fat
Reese's Snack Size Peanut Butter Cup - 80 - 110 calories, 4.5 - 6.5g fat
Snickers Miniature - 42 - 45 calories, 2g fat
Snickers Fun Size Bar - 80 calories, 4g fat
Twix Mini Caramel Cookie Bar - 50 calories, 2.6g fat
Twix Fun Size Caramel Cookie Bar - 80 calories, 4g fat
York Dark Chocolate Covered Peppermint Pattie Pumpkin - 50 calories, 1g fat

Goodie Bag (or Box)!
Brach's Candy Corn Pouch - 50 calories, 0g fat
Butterfinger Snackerz Fun Size Pouch - 75 calories, 3.5g fat
Junior Mints Snack Size Box - 80 calories, 1.5g fat
M&M's Fun Size Bag - 73 calories, 3.3g fat
Peanut M&M's Fun Size Bag - 67 - 90 calories, 3.3 - 5g fat
Nerds Mini Box - 50 calories, 0g fat
Reese's Pieces Pouch - 67 calories, 3g fat
Skittles Fun Size Pack, Original - 53 - 80 calories, 0.5g - 1g fat
Sour Patch Kids Treat Size Package - 55 calories, 0g fat
Starburst Fruit Chews Fun Size Package (2 Chews) - 40 calories, 0.8g fat
Swedish Fish Treat Size Package - 55 calories, 0g fat

Grilled Go Fish! Soft Tacos

Ingredients:
Tacos--
2 tbsp. lime juice
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. chili powder
1/8 tsp. salt
Two 4-oz. raw tilapia fillets (or other flaky white fish)
Four 6-inch corn tortillas
1 cup shredded cabbage or dry coleslaw mix
1/4 cup chopped tomato

Avocado Cream--
2 tbsp. mashed avocado
2 tbsp. fat-free sour cream
1/2 tsp. lime juice
Dash garlic powder, or more to taste
Dash chili powder, or more to taste
Dash salt, or more to taste

Directions:
Combine lime juice and spices for the tacos in a large bowl, and mix well. Add fillets and evenly cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.

Meanwhile, combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.

Spray a grill or grill pan with nonstick spray and bring to medium heat. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.

Heat tortillas on the grill or grill pan until warm and just slightly toasted, about 1 minute per side. Plate and spread evenly with avocado cream. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa. Fold and enjoy!

Serving Size: 2 Tacos
Nutrition: 273 calories, 5.75g fat, 30g carb, 27g protein, 5g fiber

From Hungry Girl

Peanut Butter Banana Bread

Ingredients
BREAD:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray

GLAZE:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

Directions
Preheat oven to 350°.
To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Serving Size: 1 slice (1/16 of loaf)

198 calories, 7.4g fat, 29.7g carb, 1.9g fiber
From Cooking Light

Ed Cotton's Fried Banana Fritter With Red Chili Paste

Ingredients:
1 cup flour
1 tablespoon sesame seeds
½ teaspoon baking powder
1.5 tablespoons sugar
½ teaspoon salt
½ tablespoon honey
1 egg
1 cup beer
Chili paste or sauce
Sugar/cinnamon blend (2 parts sugar to 1 part cinnamon; just enough to dust fritters)
Powdered sugar
4 cups vegetable oil
Bananas

Directions:
In mixing bowl, hand mix the first 5 dry ingredients. Once blended, add honey, egg, and beer; mix until the dry ingredients are incorporated. Do not over-mix batter; set aside.

In a 2 quart sauce pan, add vegetable oil and begin to heat over high heat. While oil is heating, peel bananas and cut into 1.5 - 2 inch rounds. Brush each round with a thin-layer of chili paste. (Plan on serving 2-3 fritters per person.)

Once oil is heated to 350 degrees, dip chili-covered banana rounds, one at a time, into batter and drop gently into oil; repeat. After 1 - 2 minutes or until golden brown, remove each banana fritter from oil using a slotted spoon. Drain on a paper towel-covered plate to remove excess oil.

While fritters are still warm, roll in the cinnamon-sugar mixture, dust with powdered sugar, and serve immediately. The lightly crisp outside married to the tender, heat-kissed inside is a taste sensation truly worthy of top chef.

From Top Chef, Season 7

Curried Chicken

Ingredients:
1/4 cup honey
2 teaspoons mustard
1/4 teaspoon curry powder
1/2 cup low sodium soy sauce
6 boneless, skinless chicken breasts

Directions:
Preheat oven to 350 degrees. In a medium bowl, whisk together honey, mustard, curry powder, and soy sauce. Dip chicken in mixture and place in lightly sprayed 9x13 glass baking dish. Bake, uncovered, for 30 minutes. Turn and continue to bake until chicken is no longer pink in the center, about 20 minutes longer.
By Maryana Vollstedt

Snacks to Fuel Workouts

No matter how you like to exercise, you need food to fuel your workouts. Your body needs nutrients both before and after to perform at its best. Since you may not always have time for a meal, have these power snacks ready to go.

Before Exercise: Energize
The key to a successful workout is giving your body fuel—exercising on an empty stomach leads to a less beneficial workout (there’s no gas in the tank). Since you don’t want to feel weighed down by a heavy meal—a light snack is all you need.

How many calories you need to eat will vary from person to person but 100-150 is a good place to start (a serious athlete or very active man will need more). Aim to have the snack 1 to 2 hours before a workout and choose foods that are high in energy-producing carbohydrates. If your snack is too high in protein or fat, you won’t digest it in time and you risk cramping and burping through your workout.

Top picks: fresh fruit, non fat yogurt, dry cereal, pretzels, low fat granola bars

After Exercise: Recover
Post exercise your body craves more healthy carbs along with protein to replenish energy stores and repair tired muscles. Eating a healthy snack right after is the best way to prepare for your next workout. Ideally, choose foods with a 4:1 ratio of carbs to protein (examples below) and get that snack within 30 to 60 minutes post workout when muscle cells are most sensitive.

Top picks: smoothies, trail mix, chocolate milk, cottage cheese and fruit, cereal with milk, 1/2 a turkey sandwich, apple with peanut butter

From Healthy Eats Blog, by Dana Angelo White

15 Yummy and Creative Snack Ideas

Apple Quesadillas
Melt some butter in a skillet, then lay a flour tortilla in the pan and top with grated cheddar and thinly sliced apple on one side. Fold the tortilla in half and cook until golden on both sides. Cut into wedges.

Caramel Popcorn
Melt 1/3 cup butter with 1 tablespoon honey and a pinch of salt. Toss with 12 cups popcorn and 1 cup pecans. Spread on a parchment-lined baking sheet and bake 15 minutes at 325 degrees F, tossing. Cool.

Fruit Dip
Mix 1 cup low-fat sour cream and 2 tablespoons each brown sugar and lime juice; sprinkle with cinnamon sugar. Thread fruit onto skewers; serve with dip.

Salsamole
Mix 1/2 cup salsa, 2 smashed avocados, 2 tablespoons each lime juice and chopped cilantro, and salt to taste. Serve with tortilla chips.

Chocolate Chow Mein
Microwave 1/4 cup each peanut butter, chocolate chips and butter until melted. Put 3 cups each chow mein noodles and Chex cereal, and 1/2 cup each chopped peanuts and raisins in a resealable plastic bag; add the chocolate mixture and shake to coat. Add 2 cups confectioners' sugar and shake again.

Nutella Egg Cream
Mix 2 tablespoons room-temperature Nutella and 3/4 cup milk in a glass. Quickly stir, then pour in 1/2 cup seltzer.

Bean Roll-Ups
Spread bean dip on a flour tortilla, top with shredded cheddar and roll up. Brush with vegetable oil and bake 10 minutes at 400 degrees F. Serve with salsa.

Nutty Pretzel Wands
Spread some peanut butter on the top few inches of pretzel rods. Roll in chopped peanuts and/or dried fruit.

Apple Moons
Slice an apple into crescents. Spread with peanut or almond butter and press granola on top.

Crackerwiches
Spread peanut butter on saltines. Top with thinly sliced strawberries. Drizzle with honey and top each with another saltine.

Smoky Pretzel Mix
Melt 1/2 stick butter with 3 tablespoons brown sugar, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne. Toss with 3 cups mini pretzels and 2 cups mixed nuts. Spread on a baking sheet and bake 20 minutes at 325 degrees F, stirring.

Yogurtwiches
Place a scoop of frozen yogurt between graham cracker squares. Roll the edges in chocolate chips. Freeze until firm.

Loaded Oatmeal Cookies
Prepare a 17.5-ounce package oatmeal cookie mix as the label directs, but substitute 1/2 cup applesauce for the butter or oil and add 1/4 cup wheat germ and 1 cup each chopped mixed nuts, dried fruit and shredded coconut to the batter.

Better Brownies
Prepare your favorite brownie batter, adding 1 cup shredded zucchini (squeezed dry); divide among greased mini-muffin cups and bake 15-18 minutes at 350 degrees F.

Elvis Waffles
Spread peanut butter on toasted mini whole-wheat waffles. Top with sliced banana and honey.
From Food Network

Wild Mushroom and Chicken Stir-Fry

Ingredients
1 pound skinless, boneless chicken breast, sliced crosswise
1 tablespoon cornstarch, divided
1/2 teaspoon salt, divided
1/8 teaspoon freshly ground white pepper
3 tablespoons oyster sauce
1 tablespoon water
1/2 teaspoon sugar
1 tablespoon peanut oil
1 garlic clove, minced
1 cup snow peas, trimmed
1 cup sliced shiitake mushrooms
1 cup sliced oyster mushroom caps
3/4 cup fat-free, less-sodium chicken broth
1/2 cup chopped green onions

Directions
Combine chicken, 1 teaspoon cornstarch, 1/4 teaspoon salt, and pepper in a medium bowl; set aside. Combine oyster sauce, water, sugar, remaining 2 teaspoons cornstarch, and remaining 1/4 teaspoon salt in a small bowl; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture and garlic; sauté for 3 minutes. Add snow peas and mushrooms; sauté 2 minutes. Stir in broth; bring to a boil. Stir in oyster sauce mixture; cook for 30 seconds or until thickened. Stir in onions; remove from heat.
From Cooking Light

Lunchbox Makeovers

Little Italy Chicken Pitas
Ingredients
2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast (about 3/4 pound)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Asiago cheese
1/4 cup thinly sliced fresh basil
6 (6-inch) pitas, cut in half
3 cups mixed baby greens

Directions
Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.

Southwestern Chicken Pasta Salad
Ingredients
1/2 pound uncooked penne rigate
2 cups shredded skinless, boneless Grilled Chicken (about 8 ounces)
1 cup fresh corn kernels
3/4 cup (3 ounces) shredded sharp cheddar cheese
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1/2 cup chopped plum tomato (about 2 tomatoes)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 tablespoon chopped canned chipotle chiles in adobo sauce
1/2 teaspoon salt

Directions
Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

Beef, Orange, and Gorgonzola Sandwiches
Ingredients
2 tablespoons cider vinegar
1 1/2 teaspoons extravirgin olive oil
1/2 teaspoon grated orange rind
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh orange sections (about 2 oranges)
4 (2-ounce) Italian or French rolls
2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)
1 cup bagged prewashed baby spinach
1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese

Directions
Combine first 5 ingredients, stirring with a whisk. Pat orange sections dry with a paper towel. Slice each roll in half. Layer bottom of each roll with 1/2 cup Basic Grilled Flank Steak, 1/4 cup baby spinach, 1 tablespoon cheese, and 1/4 cup orange sections. Drizzle each serving with about 2 teaspoons vinaigrette; top with top halves of rolls. Wrap in aluminum foil or wax paper; chill.

From Cooking Light