{ Turkey and Vegetable Tostadas }

I've started a Walk it Off in 30 Days Challenge, and with it a healthier menu.  I was never one to completely diet because I love food, so I have to find ways to make what I eat healthier with the addition of fruit and vegetables to my day.

When you menu plan, it makes it that much easier to include those healthy items.  I am basically still cooking all of our usual foods, just adding either salad or vegetables with each meal, and doing lots of fruit smoothies as breakfast and snacks.

The recipe I'm sharing today is a great one, it's low calorie and delicious, plus, you have Zucchini in there which is a good way to get the kids to eat their vegetables.

Turkey and Vegetable Tostadas

Source:  Kraft

6 flour tortillas (6 inch)
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix, divided
1 lb. ground turkey breast
4 tomatoes, chopped, divided
1 cup chopped zucchini
1/2 cup water
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1-1/2 cups shredded lettuce
3 Tbsp. chopped fresh cilantro


HEAT oven to 400°F.

PLACE tortillas in single layer on baking sheet; spray with cooking spray. Sprinkle with about 1 tsp. taco seasoning. Bake 6 min. or until crisp and lightly browned.

MEANWHILE, cook turkey in large skillet sprayed with cooking spray on medium-high heat 4 min. or until done, stirring frequently. Add 1 cup tomatoes, zucchini, water and remaining taco seasoning; simmer 5 min., stirring occasionally.

SPOON turkey mixture onto tortillas; top with cheese, lettuce, remaining tomatoes and cilantro.

Baked Oatmeal with Blueberries and Bananas

Well my friends, I am back on the healthy wagon.  I haven't been feeling quite myself lately, and it's not just because of the upcoming move, AGAIN, but because I haven't been eating very healthy lately.

I've slacked, I've put into my body a lot of junky fatty yucky food and I am feeling it.

So I need a change, and that means religiously following my Zumba exercises every day, counting my calories, drinking my 64 oz of water each day, but most importantly eating the food I love, just a healthier version and definitely doing portion control.

I can never completely diet, I can't cut out food or deprive myself of the things I love, because it never works, and I always fail in my attempts.

But eating healthier?  Everyone can do it, especially when you follow the amazing Gina at Skinnytaste.

I just came out of the kitchen, where I made a batch of the Baked Oatmeal with Blueberries and Bananas, and also some Muffins for my weekday breakfasts.

Baked Oatmeal with Blueberries and Bananas

Source: Skinnytaste.com

Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 6 pts
Calories: 211.7 • Fat: 5.4 g • Protein: 5.6 g • Carb: 38.1 g • Fiber: 3.8 g • Sugar: 22.8 g
Sodium: 76.9 mg (without salt)


2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
1 1/2 cup blueberries
1/4 cup honey (or agave)
1 cup uncooked quick oats
1/4 cup chopped walnuts or pecans
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup fat free milk (or any milk you desire)
1 egg
1 tsp vanilla extract



Preheat the oven to 375° F. Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blueberries and walnuts over the the top.

Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Bacon Topped Petite Turkey Meatloaf

Another delicious low calorie recipe.

I promised you all on Facebook that the recipes I shared would be healthy, low fat, low calorie and would taste good, I wouldn't share something that was bland or resembled a piece of cardboard. LOL

This one is also from Skinny Taste. I substituted the bacon with Turkey Bacon, I also used Homemade Breadcrumbs made from 45 calorie bread, so the it does cut down the calories a little more than the original recipe.

Bacon Topped Petite Turkey Meatloaf with BBQ Sauce

Credit: Skinny Taste

Servings: 5 Serving Size: 1 loaf • Old Points: 6 pts • Points+: 7 pts

Calories: 259 • Fat: 10 g • Carbs: 17 g • Fiber: 1.2 g • Protein: 25 g • Sugar: 7.6 g

Sodium: 940 mg

3/4 cup grated zucchini, all moisture squeezed dry with paper towel
2 tbsp onion, minced
2 tbsp diced red pepper
1/2 cup seasoned breadcrumbs (use plain for dairy free)
1/4 cup Kansas City BBQ Sauce
1 large egg
1 tsp smoked paprika
1 tsp kosher salt
1.3 lb raw 93% lean ground turkey
5 slices center cut bacon, cut in half
2 1/2 tbsp BBQ Sauce



Preheat the oven to 350°. Lightly spray a petite loaf pan with oil (if you don't have a petite loaf pan you could use a muffin tin).

In a large bowl, mix the zucchini, onion, red pepper, breadcrumbs, BBQ sauce, egg, paprika and salt. Add the turkey and combine until mixed through.



Create 5 equal loafs and place them into the loaf pan. Place the 2 bacon halves over each loaf



and top each with 1/2 tbsp additional BBQ sauce.



Bake about 25 minutes or until cooked through.

Egg Tomato and Scallion Sandwich

One of the very first recipes I ever tried from Skinny Taste, was this low calorie sandwich.

If you look at it, it may not seem like it would pack much of a taste judging by the few ingredients, but let me tell you, the tomato, the scallion and the egg together just.work.

It's become one of my very favorite sandwiches to have, and especially when I'm counting calories.

Egg Tomato and Scallion Sandwich

Credit:  Skinny Taste

Servings: 1 Serving Size: 1 sandwich • Old Points: 4 pts • Points+: 6 pts

Calories: 213 • Fat: 9.5 g • Protein: 13.5 g • Carb: 21 g • Fiber: 5.5 g • Sugar: 5 g

Sodium: 363 mg (without salt)

100 calorie sandwich roll (deli thin flats, potato rolls, etc)
1 tbsp chopped scallions
1 large hard boiled egg, sliced
1 tbsp light mayonnaise
1 thick slice ripe tomato
salt and fresh cracked pepper to taste

Assemble the sandwich by placing the egg on the bread, then the tomato, then scallion. Top with salt and pepper and spread mayonnaise on the top of the bread.

Chicken Enchilada Stuffed Zucchini Boats

So, I've decided to start watching my calories until I drop the last 10 pounds that been hanging around forever.

As I have said many times before, I don't do diets.  I love food way to much to stop eating it, so when I do want to lose some weight, I have to count calories, watch what I eat and not overdo certain things.....but always enjoy delicious meals.

With that in mind, I have got the best recipes lined up for you guys.  They are low calorie, low fat and weight watcher friendly.  All thanks to the amazing blog Skinny Taste.  I'm not kidding you, I sat through it this weekend and must have bookmarked every single recipe on that blog. 

First one that caught my eye, is this one.  It's SO good, even my kids loved it.

Chicken Enchilada Stuffed Zucchini Boats

Credit:  Skinny Taste

Servings: 8 • Size: 1 zucchini boat • Old Points: 2 pts • Points+: 3 pts

Calories: 116 • Fat: 3.5 g • Protein: 12 g • Carb: 11 g • Fiber: 3 g • Sugar: 4.5 g

Sodium: 410 mg (without salt)

For the enchilada sauce:

olive oil spray (I used my Misto)
2 garlic cloves, minced
1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
2/3 cup fat-free low-sodium chicken broth
kosher salt and fresh pepper to taste


For the zucchini boats:

4 (about 32 oz total) medium zucchini
1 tsp oil
1/2 cup green onions, chopped
3 cloves garlic, crushed
1/2 cup diced green bell pepper
1/4 cup chopped cilantro
8 oz cooked shredded chicken breast
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp chipotle chili powder
3 tbsp water or fat free chicken broth
1 tbsp tomato paste
salt and pepper to taste


For the Topping:

3/4 cup reduced fat shredded sharp cheddar
chopped scallions and cilantro for garnish


For the enchilada sauce: In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.