Banana Cupcakes With pb frosting

INGREDIENTS:

FOR CUPCAKES:

• 2 cups moist-style yellow cake mix  (1/2 of an 18.25-ounce box)
• 1 large banana, mashed
• 1/3 cup Gerber bananas ( or another brand of pureed bananas found in the baby foods aisle)
• 1/2 teaspoon baking powder

FOR FROSTING:

• 3/4 cup Cool Whip Free, thawed
• 1/4 cup reduced-fat peanut butter, room temperature

OPTIONAL TOPPING:

• 12 slices banana

DIRECTIONS:

1. Preheat oven to 375 degrees
2. In a small mixing bowl, combine peanut butter and Cool Whip, stirring until mixed well. Refrigerate until cupcakes are ready to be frosted.
3. In a large mixing bowl, combine cake mix with baking powder and 1 cup water until mixed well.  Add pureed bananas and stir thoroughly.  Mix in mashed bananas.
4. Line a 12-cup muffin pan with baking cups and/or spray with non stick spray.  Evenly distribute cake mixture among the cups.
5. Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
6. Once cupcakes have cooled completely, spread frosting evenly over the cupcake tops.  Top each cupcake with a slice of banana, if you like.  Refrigerate until ready to serve.

NUTRITION FACTS:

• Makes 12 servings
• Calories: 143
• Fat: 3.75g
• Sodium: 193 mg
• Carbs: 25 g
• Fiber: 0.5 g
• Sugars: 13 g
• Protein: 2 g

NOTES:

These were sooo good!!!!

pg. 226 H.G

GO GREEK CHICKEN SALAD

INGREDIENTS:

• 6 ounces cooked skinless lean chicken breast, roughly chopped
• 1/2 cup chopped cucumber
• 1/3 cup cherry tomatoes, quartered
• 1/4 cup crumbled fat-free feta chesse with mediterranean herbs
• 1/4  cup plain fat-free yogurt
• 2 tablespoons fat-free mayonnaise
• 2 tablespoons canned sliced black olives
• optional: salt, black pepper, lemon juice

DIRECTIONS:

1. In a medium bowl, combine yogurt and mayo until mixed well.
2. Add remaining ingredients and stir until coated
3. Add optional ingredients, to taste, if you like.  
4. Once completely mixed, refrigerate for about 30 minutes.  But if you can;t wait that long, it's okay to eat right away.

NUTRION FACTS:

Recipe makes 2 servings(1 cup per serving)

• Calories: 173
• Fat: 2.75 g
• Sodium: 474 mg
• Carbs: 7.5 g
• Fiber: 0.5 g
• Sugars: 4 g
• Protein: 30 g

NOTES:

HG PG. 69
I paired this salad with a whole wheat pita. 
Another great recipe.

Turkey Reuben Quesadilla

INGREDIENTS:

• 1 Large Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla
• 1 ounce (about 2 slices) 98 percent fat-free turkey breast slices
• 1 slice reduced-fat Swiss cheese
• 2 tablespoons fat-free thousand island dressing
• optional: additional sauerkraut

DIRECTIONS:

1. Cut cheese slice into four triangles.  Set aside.
2. Lay tortilla flat and spread dressing over it, leaving about 1/2-inch of space around the perimeter.  Arrange the cheese triangles on one half of the tortilla.
3. Spray a medium-large pan with nonstick spray and bring to medium heat.  Place tortilla flat in the pan with the dressing-covered, cheese-topped side facing up.
4. Once the cheese has begun to melt, top the cheese with turkey slices and sauerkraut, adding additional sauerkraut, if you like.  Using a spatula, carefully fold the dressing-only half over the other half, pressing down lightly with the spatula to seal.
5. Continue cooking for about a minute, or until bottom is slightly toasted.  Flip tortilla and continue cooking for about 1 additional minute, or until desired level of toasty-ness is reached.  Remove from heat and cut. 

NUTRITION FACTS:

• Recipe makes one serving
• Calories: 186
• Fat: 6.5 g
• Sodium: 1,104 mg
• Carbs: 25.5 g
• Fiber: 13 g
• Sugars: 4.5 g
• Protein: 19 g

NOTES:

I couldn't find the exact tortillas so I bought a  whole wheat, low cal,high fiber one.  I followed the recipe for my husband and he loved it, Since I do not eat meat, I replaced mine with tofurky, it was also delicious and very easy to make, Its a recipe that stays with you.  Once you buy the ingredients you can whip these up in minutes. HG pg. 170

RECAP:

Spread tortilla with 1 tablespoon ff thousand island, place cheese on it, heat it up on a pan,  add sauerkraut, fold, toast and enjoy. YUM

THE SNOW IS HERE

The snow is here on the island, So I will be working on a lot of new recipes.  2:09 am

Kirstie Alley's Green Soup

In her quest to lose weight, the actress eats this green soup made with as many organic vegetables as possible.

Servings: Makes 23 cups

Ingredients:

Kirstie Alley's Green Soup

• 6 to 8 big chunks shallots
• 8 leeks (Cut leeks just above their white part, about 2 inches. Peel the outer layer off and then slit them open lengthwise, but not completely severed clear through. Rinse them out well.)
• 1/3 cup organic olive oil
• 2 big bunches asparagus (cut the hard ends off about 3 inches)
• 3 big bunches broccoli (cut the stems off halfway up the shafts)
• 2 big bunches spinach (cut off the tiny part of the dirty ends)
• 6 containers (32 ounces each) organic chicken broth (for vegetarians, use vegetable broth)
• Sea salt (at least 3 tablespoons of coarse grain)
• Pepper , to taste

Directions:

Peel and slice shallots thinly.

Put all the olive oil in a very large, deep pot. Turn the heat to medium-high. Put the shallots into the oil and sweat the shallots. "Sweating" means to cook the vegetables to tenderize them without browning them. Adjust heat as necessary to ensure they do not brown.

Add 1 tablespoon of coarse, ground, good quality sea salt to shallots to absorb while they are sweating. Cut the leeks into thin slices and toss them into the oil with the shallots. Sweat the leeks along with the shallots. Chop the asparagus into small bits and then add them to the mixture and sweat them, along with the shallots and leeks.

When the shallots, asparagus and leeks are fully sweated and tender, break the broccoli into small chunks and throw them into the soup pot. (If the shallots, leeks and asparagus combo gets too dry before they are tender, just add small amounts of chicken broth to the mix and keep on sweating.)


Let the broccoli sweat a little while (about 2 minutes) and then add half of your organic chicken stock. Cook this for about 10 minutes.

Add remaining chicken stock and continue cooking for another 5-10 minutes. (You want the broccoli to be tender, but not overcooked, and you want the color of soup to always remain a nice, bright green.) Add all the spinach and cook for an additional 3 to 5 minutes. Turn the flame off the mixture and season to taste with sea salt and pepper.


Transfer the soup into a blender by increments and puree the mixture. Put the pureed soup mixture into one big pot. Then taste and season it to your liking. Only season with salt and pepper. If you desire any other seasoning, create an individual serving, not in the whole pot.

Split the soup into 2 equal parts, one for you and one for your Chubby Buddy or for storage. Cool the soup before refrigerating and/or freezing.
You are basically adding the vegetables in order of their hardness. The spinach is so soft, you would never want to add it too early. If you do, it can make the soup turn brownish…ICK!

Eat this soup once or twice a day or whenever you are hungry. Green Soup is 62 calories per cup.
This recipe yields about 23 cups of soup, enough for you and your Chubby Buddy for an entire week. Make sure your cooking pot is big, or you can halve the recipe.

RECIPE OF THE DAY: BROCCOLI SOUP WITH LEMON AND YOGURT PG 20

INGREDIENTS:

• 1 Teaspoon olive oil
• 1 Spanish onion, coarsely chopped
• 1 celery stalk, chopped
• 1 small carrot, sliced
• 6 cups low-sodium chicken stock
• 1 head broccoli, including the leaves, woody stems discarded, florets and remaining stems chopped 
• juice and freshly grated zest of 1 lemon
• 1/2 cup plain low-fat yogurt
• kosher salt and black pepper

DIRECTIONS:

1. place a 4-quart soup pot over medium, heat and when it is hot, add the oil.  Add the onion, celery and carrot and cook until tender, 10 to 15 minutes.
2. Add the chicken stock, raise the heat to high and bring to a boil.  While the soup is boiling, slowly add the broccoli florets. Return to a boil briefly.  Reduce the heat to medium and cool until the broccoli is just tender, 5 to 8 ,minutes.
3. Remove the solids and place them in a food processor or blender.  Process until smooth, gradually adding the liquid. Add additional stock if the soup is too thick.  Transfer to a lidded container and refrigerate until chilled, about 2 hours. 
4. Just prior to serving, ass the lemon juice and zest and the yogurt.  Add salt and pepper to taste.

NUTRITION FACTS:

Serves 5, About 2 cups per serving

• Calories: 96
• calories from fat: 16
• fat: 1.8 g
• Saturated fat: 0 g
• Cholesterol: 1 mg
• Sodium: 152 mg
• Carbohydrates: 14.1 g
• Dietary Fiber: 3.9 g

Protein: 7.5g

Recommended Daily Intake

Based on a 2000 calorie intake: for adults and children 4 or more years of Age 

FAT: 65 grams

Saturated Fatty Acids: 20 g

Cholesterol: 300 Milligrams

Sodium: 2400 Milligrams

Potassium: 3500 Milligrams

Total carbohydrate: 300 grams

Fiber: 25 grams

Protein: 50 grams

How to Understand and use the Nutrition Facts Label

Big Fat blueberry muffins Pg. 26

Ingredients:

• 1 cup whole wheat flour
• 1 cup fresh blueberries
• 1/2  cup light vanilla soy milk
• 1/4  cup sugar-free pancake syrup
• 1/4 cup fat-free liquid egg substitute
• 1/4 splenda no calorie sweetener
• 3 tablespoons brown sugar
• 2 tablespoons light whipped butter or light buttery spread, room temperature
• 2 tablespoons no-sugar-added applesauce
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions:

Preheat oven to 400 degrees

In a medium mixing bowl, combine flour, splenda, brown sugar, baking powder, and salt, stirring until mixed well.

In a large mixing bowl, combine soy milk, syrup, egg substitute, butter, applesauce, and vanilla extract.  Using an electric mixer or a whisk, mix until throughly blended.  Don't worry if butter bits do not break up completely.

Add dry ingredients in the first mixing bowl to wet ingredients in the large mixing bowl and mix until completely blended.  Then fold in blueberries.

Line a 6-cup pan ( or half a 12-cup pan) with baking liners and/or spray with nonstick spray.
Evenly distribute batter among the 6 cups.

Bake in the oven for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Nutrition Facts:

Makes 6 servings

• 137 calories
• 2.25 g fat
• 269 mg sodium
• 26.5 carbs
• 3 g fiber
• 7.5 g sugars
• 4 g protein

Rating: ***

Notes:
I doubled the batter to make a dozen muffins for a quick snack. I lined my muffin pan which was a bad idea, the paper stuck, so I do not recommend it, save the liners for cupcakes. The picture above is from my second batch where I replaced the blueberries with raspberries.

SWEET CINNAMON PITA CHIPS

INGREDIENTS:

• 1 whole pita
• 1 teaspoon splenda no calorie sweetener (granulated)
• 1/2 Teaspoon cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

In a small dish, combine splenda and cinnamon. Mix well and set aside.

Slice pita into six wedges.  Carefully open up each wedge and separate into two triangles.

Lightly spray a baking sheet with non stick.  Arrange triangles flat on the sheet with the inner part of the pita facing up.

Cover pita triangles with a 1- second spray of butter-flavored spray.  Immediately sprinkle with Splenda-Cinnamon mixture.  Give pita triangles another 1-second mist of butter-flavored spray.

Bake in the oven for 5-7 minutes, or until triangles are crispy.

NUTRITION FACTS:

• Serving: One pita ( approx.12 chips)
• Calories: 144
• Fat: 2.5 g
• Sodium: 290 mg
• Carbs: 27.5 g
• Fiber: 6 g
• Sugars: 1 g
• Protein: 5 g 

NOTES:

For the recipe, turn to page 117 in the Hungry girl 200 under 200.  These taste great, I paired them with cool whip free.  It makes a great snack or dessert.

KEEP IN MIND

1 tablespoon mayonnaise=90 calories

1 tablespoon honey=58 calories

1 tablespoon real maple syrup=52 calories

1 teaspoon olive oil= 40 calories

1 teaspoon unsalted butter= 40 calories

1 tablespoon brown sugar= 35 calories

1 tablespoon white sugar= 25 calories

1 tablespoon ketchup= 15 calories

1 tablespoon soy sauce= 10 calories

1 tablespoon balsamic vinegar= 10 calories

1 teaspoon dijon= 5 calories

1 tablespoon capers= 5 calories

1 teaspoon sriracha hot chili sauce= 5 calories

6 cornichons= 5 calories

1 teaspoon yellow mustard= 0 calories

1 tablespoon rice wine vinegar= 0 calories

1 tablespoon red wine vinegar= 0 calories

1 teaspoon horseradish= 0 calories

1 teaspoon tabasco= 0 calories

1 teaspoon worcestershire= 0 calories

Recipe Of The Day: Gazpacho Pg.17

INGREDIENTS:

• 2 small english cucumbers, diced
• 2 beefsteak or other large tomatoes, cored and diced
• 1 small red onion, coarsely chopped
• 2 garlic cloves, minced
• 2 red bell peppers, cored, seeded and coarsely chopped
• 1 tablespoon sherry or red wine vinegar
• 3 1/2 cups low-sodium tomato or V8 juice
• 1 cup water
• 1/3 cup chopped fresh dill, cilantro or basil leaves (optional)
• 1/4 cup feta cheese, crumbled

DIRECTIONS:

Place the cucumbers, tomatoes, onion, garlic and peppers in a bowl and toss to combine.  Remove half the mixture and place in the bowl of a food processor fitted with a steel blade and pulse 2 to 3 times until chopped and combined.  Return to the bowl. 

Add the vinegar, tomato juice and water and stir to combine

Cover and refrigerate for at least 2 hours and up to overnight.  Serve garnished with additional herbs, if desired, and feta. 

NUTRITION FACTS:

• Calories: 103
• Calories from fat: 19
• Fat: 2.1g
• Saturated Fat: 1.2g
• Cholesterol: 7 mg
• Sodium: 110 mg
• Carbohydrates: 19.4g
• Dietary Fiber: 3.4g
• Protein: 4.5g

Fab-five banana pancake minis pg.10

Ingredients:

• 1/4 cup whole-wheat flour
• 1/4 cup mashed ripe banana (about half a banana)
• 3 tablespoons fat-free liquid egg substitute
• 1 tablespoon light vanilla soy milk 
• 1/4 teaspoon baking powder
• 1/8 teaspoon vanilla extract
• 1 no-calorie sweetener packet (splenda)
• Dash of salt
• Dash of cinnamon

Directions:

In a small bowl, combine all dry ingredients (flour, baking powder, sweetener, salt and cinnamon) until mixed well.

In a separate bowl, combine mashed banana with all wet ingredients (egg substitute, soy milk, and vanilla extract) until mixed throughly.

 Combine dry and wet ingredients, and stir thoroughly. Bring a large pan sprayed with nonstick spray to medium heat.  Pour batter in the pan to form five mini pancakes.  Once pancakes begin to look solid, after about 1 minute, gently flip.

Cook for an additional minute, or until both sides are lightly browned and insides are cooked through. Then plate' em up and enjoy!

Nutrition Facts:

Recipe makes one serving which is 5 mini pancakes

• 185 calories
• 1g fat
• 343 mg sodium
• 37 g carbs
• 5 g fiber
• 7.5 g sugars
• 9.5 g protein 

RATING: ***

NOTES:  I doubled the recipe, just make sure that when doing so the serving size remains the same in order to keep the calories the same.  Now that you have these low calorie pancakes , make sure that you don't over indulge with the typical toppings, (butter and syrup). Opt for a buttery  spray, a light syrup, or even berries.  The pancakes were very heavy, so if you want, add a little more liquid to make them smoother, they were Delish. I also Added one more splash of soy milk to make it batter a little thinner.

Found this flour in the organic section of stop and shop, tastes great.

Recipe of the day: Chicken Soup With Lemon Zest And Fresh Thyme Pg.16

INGREDIENTS:

• 1 Small onion, coarsely chopped
• 3 Carrots, halved lengthwise and thinly sliced
• 2 Celery stalks, halved lengthwise and sliced
• 10 cups low-sodium chicken stock
• 1 Bay leaf
• Freshly grated zest of 1/2 lemon, or more to taste
• 1 1/2 cups shredded or diced cooked chicken
• 1 tablespoon fresh thyme leaves

DIRECTIONS:

Place the onion, carrots, celery and 1/4 cup stock in a large stockpot over medium heat and cook until the vegetables are tender, 10 to 15 minutes.  Add the remaining stock and bay leaf and cook over low heat for 1 hour.

Add the lemon zest, Chicken and thyme and serve or cover and refrigerate for up to 3 days.

NUTRITION FACTS:

• calories: 97
• calories from fat: 11
• fat: 1.2 g
• Saturated fat: 0g
• Cholesterol: 27 mg
• Sodium: 165 mg
• Carbohydrates: 6.1 g
• Dietary Fiber: 1.3g
• Protein: 14g

Recipe of the day: GINGER MELON SOUP

Pg. 15

Serves 4, About 2 Cups Per Serving

Ingredients:

• 1/2 cantaloupe, peeled, seeded and chopped
• 1/2 honeydew melon, peeled, seeded and chopped
• 7/8 cup plain low-fat yogurt
• 1 1/2  tablespoons peeled, finely chopped fresh ginger root
• 1 tablespoon fresh lime juice
• 1 teaspoon freshly grated lime zest
• Fresh mint leaves

Directions:

Place all ingredients but mint into a food processor with a steel blade. Process until smooth, transfer to a container and refrigerate for 1-4 hours. Garnish with Mint.

Nutrition Facts:

• Calories: 100
• Calories from Fat: 10
• Fat: 1.1g
• Saturated fat: 0.6g
• Cholesterol: 3 mg
• Sodium: 69 mg
• Carbohydrates: 20.5g
• Dietary Fiber: 1.5g
• Protein: 3.9g

This recipes looks very refreshing, I am definitely  going to try this on  a nice hot summer day.

Happy Birthday Hubby

So its my Husbands birthday today.  At the same time my books arrived.  I  skimmed through the books and am going to have to go back to the supermarket to stock up on ingredients when I get a chance.  Still making those birthday Carrot Cake cupcakes for Sat, so hopefully I will be able to squeeze in a recipe before then.  I will post a 100 calorie snack recipe a day in the meantime. I will being going in order and giving feedback once I actually attempt the recipe.

BORSCHT: Chilled Soup

Serves 6, about 2 cups per serving pg 14

(100 calorie snack cookbook)

Ingredients:

6 cups sliced or chopped cooked beet

6 cups beet liquid

4 cups beet greens

1/2 cup plain nonfat buttermilk

1 teaspoon kosher salt

juice of one lemon

fresh dill leaves

1/2 cup plain low-fat yogurt, for garnish (optional)

Directions:

Place the beets and 2 cups beet liquid in a blender and blend until well chopped.  Add another cup liquid and blend again.  Remove half the mixture to a bowl.  Add the beet greens and remaining beet liquid and puree until smooth. Remove half again and add to the bowl.  Add the buttermilk, salt and lemon juice and puree again.  Pour the remaining beet mixture into the bowl, cover and refrigerate until chilled, at least 2 hours and up to 3 days. Serve garnished with the dill and additional yogurt, if desired. 

Nutrition Facts:

Calories: 97

Calories from fat: 7

Fat:  0.8g

Saturated fat: 0g

Cholesterol: 2mg

Sodium: 554mg

carbohydrates: 19.8g

Dietary fiber: 3.4g

Protein: 4.6g

UPDATES

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Amazon.com items (Sold by Amazon.com, LLC):

  1  Hungry Girl: 200 Under 200...   $11.66               1   $11.66

  1     100-Calorie Snack Cookbook   $12.89               1   $12.89

  1  Vegan Cupcakes Take Over t...   $10.85               1   $10.85

Shipped via USPS Item Subtotal:     $35.40
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                   Super Saver Discount:     $-5.97

                              Sales Tax:      $3.06

                                  Total:     $38.46

via USPS (estimated delivery date: February 17, 2010).

I LOVE AMAZON

HAPPY VALENTINES DAY

Happy Valentines day.  Baked some Jiffy muffins for breakfast and they were actually delicious. No more baking or cooking for the day, Husband is making me a special valentines day dinner , spaghetti and vegetarian Meat balls, Yummy. 

Past Treats

 

Here are some pictures I found of past treats I have made, I normally do not take pictures of anything I make unless Im emailing it to the person Im making it for, so the pictures are not very clear. Hopefully my books come soon, I just checked Amazon.com and they are being prepared for shipment, I cant wait to start cooking these new recipes, With my husbands birthday coming up Ill have a new recipe to post, Carrot cake Cupcakes, Yummy.

  

Finished Product

So the cookies are baked and packaged, here are some pictures 

Using the wilton cookie press I pressed them onto a cookie sheet

After baking them I set them on a cooling rack, because my oven is temperamental, I baked mine at 350 for 8-10 minutes keeping a close eye on them.  

Because they were colored with food coloring I made sure to check the bottoms to see if they were golden brown.  After they cooled I placed them into some clear treat bags that I picked up at Michael's craft store and attached some pink ribbon.  approx. 12 per bag .

Guilty Recipe, But hey its for Valentines day

So its Valentines Day in 2 days so Im about to make some heart shaped spritz cookies for the family.

Supplies:
cookies sheets  No need to grease them.

Wilton cookies Pro Ultra II ( love it)
Amazon.com
Bedbathbeyond

Wilton " no taste" Red coloring gel: Optional, Im using red to go with the whole Valentines day theme

$13.99 amazon.com for a variety pack, well worth the money, or go to micheals craft store,  and pick them up individually. They are very potent and a little goes a long way.

Treat bags, any size or colors you fancy.

A hand mixer will do just fine, but  a stand mixer works miracles and saves you so much time and effort, Trust me Ive been baking without one until last November when my wonderful husband surprised me with one. Best gift I have ever recieved. Shop around and whip out those 20% off coupons if you know what I mean.  Ive made cupcakes, frosting, muffins, pizza dough, cookies, etc etc etc all in minutes beacuse of this handy helper, pricy but worth every cent.

Indredients:

1 1/2 cups butter
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder

Try to always buy the best quality ingredients when possible, you will taste the difference, a good quality extract will last because very often recipes only call for a small amount of each.
( add coloring slowly until desired color is reached, combine either gel or liquid coloring , I like working it into the finished dough, but you can also add it to the cream mixture, whatever works best for you)

Directions:

Preheat oven to 375F. Throughly cream butter and sugar. Add egg, milk, vanilla and almond extract;beat well. Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.  Do not chill. Place dough into the cookie press and press away ( I like shaping the dough into a log before inserting it into the press or an airtight seal).  It may take a few tries but you'll get it to work, just take the duds and throw them back into the press.  Bake for 10-12 min until lighly browned around the edges, remove and cool.  If your oven is anything like mine, keep an eye in it.

hair back , washed hands, ovens on.

Happy Baking, I will update this post when my treats are ready.

Waiting on shipment

I ordered three books from Amazon.com

Shipping Estimate for these items: February 16, 2010
1. Hungry girl: 200 under 200: 200 recipes under 200 calories
Lisa Lillien; Paperback; $11.66 (GREAT PRICE)
I first saw this book in target but the price difference online in a big one, plus spend 25 dollars or more and receive free shipping.

2. 100-calorie Snack Cookbook
Sally Sampson; Paperback; $12.98

3. "Vegan Cupcakes Take over the world:75 Dairy-Free Recipes for cupcakes that rule"
Isa Chandra Moskowitz; Paperback; $10.85


Purchase them instore/online to follow along or just read along.

An Experiment

Plain and simple, the number of diets out there almost match the number of overweight people. From books, to counting, to mail order food, which ones do you choose and which ones work? Should I eat organic, should I save the time and money, what about veganism? Out of all the books I sorted through for my experiment 200 under 200 caught my eye, we all know counting calories is the way to go, but how good can a 200 calorie meal taste? Seeing that I am a Pescetarian following all the recipes and trying them out will be a little bit of a challenge, but I'm up to it. Luckily I have a husband that I can use as my taste tester on all the dishes I can not taste myself for all of you who are curious to see.