Low Calorie Popsicles/Ice Cream Bars

Skinny Lasagna - 240 kcal/20g protein

Servings: 12 - 240 kcal/20g protein each

9 uncooked lasagna noodles

1 lb extra-lean (at least 90%) ground beef

2 cloves garlic, finely chopped

1 jar (25.5 oz) Italian herb pasta sauce

1/8 teaspoon ground red pepper (cayenne)

1 1/2 teaspoons dried basil leaves

1 egg

1 container (15 oz) reduced-fat ricotta cheese

2 cups shredded reduced-fat mozzarella cheese (8 oz)

1/3 cup shredded Parmesan cheese

1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.

2. Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.

3. Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.

4. Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.

Low-Carb Shrimp Pad Thai with Shiritaki Noodles - 180 kcal/12g protein

Servings: 3 - 180 kcal/12g protein/5g carbs per serving

2 7-ounce packages shirataki fettuccini noodles

18 medium-size, wild-caught shrimp

2 pastured eggs, beaten

1 ½ tablespoons MCT or coconut oil, divided

2 tablespoons coconut aminos

1 lime, juiced and divided

1 teaspoon cashew butter

1 clove garlic, pressed or finely minced

¼ teaspoon crushed red pepper

¼ cup cilantro

2 green onions, chopped

sea salt

4 cashews, crushed (optional garnish)

1. Prepare shirataki noodles according to package directions (rinse for 15 seconds, then boil for 2 minutes in a pot of boiling water, then drain the noodles and place them in a dry skillet (no oil) over medium heat and “dry roast” them for 1 minute). Set aside.

2. In a small bowl, mix ¾ tablespoon MCT/coconut oil, coconut aminos, ½ of the lime juice, cashew butter, garlic and crushed red pepper. Set aside.

3. Heat a large skillet over medium heat and add remaining ¾ tablespoon MCT/coconut oil, shrimp and a pinch of sea salt. Cook for approximately 1 ½ to 2 minutes each side.

4. Move the shrimp to the side of the skillet and add the beaten eggs to the open area of the skillet. Quickly cook the eggs to a soft scramble, about 1 minute.

5. Add shirataki noodles, sauce mixture, cilantro and green onions to skillet with shrimp and eggs. Toss everything together and mix well. Heat until warmed through.

6. To finish, drizzle the rest of the fresh lime juice over entire skillet, taste for seasoning and add sea salt and/or more crushed red pepper if desired. Garnish with optional crushed cashews and serve.

Recipe for this awesome soup!!

Only 165 calories for the whole thing!

1 cup of water- 0

1.5 cups of vegetable stock- 15

1 small can of sliced carrots- 35

1.5 cups of fresh baby spinach- 10

.5 servings of egg noodles- 105

Obviously calories vary by brand and you could use fresh carrots or add other ingredients if you’d like this is just how I made mine

SUMMER 2021

~150cal broccoli/mushroom stirfry~

(2-3 portions)

You need:

-200g broccoli (56)

-200g champignons (44)

-1tsp vegetable broth(10)

-soy sauce, spices (optional)

How to:

-cut the veggies into smaller pieces

-put them in a pan and stir for a minute

- add in ur 50ml vegetable broth and put a lit on top.

-wait for the broccoli to be done then add in ur spices and soy sauce(if you want to)

Enjoy:)

mary magdalene is patron saint of perfumers.. one must imagine her scrolling through fragrantica…

Vegan Mushroom Beef Bowl (134 Calories)

[403 calories per skillet, 134 calories per serving. 7G protein, 2G carbs per serving. Makes 3 servings.]

*THIS IS MY RECIPE*

1/3 package Impossible Burger (240)

1 Package Bunapi mushrooms (35)

1 package Shiitake mushrooms (40)

1/2 onion (20)

3 cloves garlic (0)

1/2 Tablespoon oil (50)

1 Tablespoon Oregano (0)

1 Teaspoon onion powder (8)

5 Tablespoons water

1 Teaspoon vegan bouillon (10)

Pepper (0)

Heat oil in skillet

Break apart Impossible Burger, and sauté on med-high heat until just starting to brown

Add chopped onion, cook until just translucent

Add mushrooms, pepper, onion powder, and Oregano. Sauté covered until mushrooms begin to soften.

Add water, bouillon, and garlic. Cook for a few more minutes to deglaze the pan, and until mushrooms are cooked to your liking.

Serve

Notes: You can, of course, use any kind of mushrooms you like or that are available to you. I get the Bunapis and Shiitakes at Whole Foods. Add salt or more bouillon if you want more seasoning. Add thyme and/or cayenne for even more flavor.

SINCE THE LAST ONE GOT MANY LIKES HERE I GO AGAIN!

my fav Thin$p0

Restaurants Safe Foods Masterpost

Food from my master post, this is just so you don’t have to scroll through the whole thing if you didn’t want to on my masterpost

A&W

Applebees

Arbys

Bojangles

Burger King

Bj’s

Carrabas

Cheddars

Chick-Fil-A

Chilis

Chipotle

Chuck E Cheese

Cici’s

Cracker Barrel

Culivers

Dairy Queen/Orange Julius

Denny’s

Dominos

Dunkin Donuts

Fire House Subs

Five Guys

Fuddruckers

Golden Coral

Hard Rock

In and Out Burger

IHOP

Jasons Deli

KFC

Krispy Kreme

Little Caesers

Krystals

Logans Road House

Long Horn Steak House

McAlisters Deli

McDonalds

Movie Theaters

Olive Garden

Outback Steak House

Panda Express

Panera Bread Co.

Papa Johns

Papa Murphys

Pizza Hut

Popeyes

PF Changs

Red Robins (yuUUMMM)

Ruby Tuesday

Sonic

Steak and Shake

Subway

Taco Bell

Texas Road House

Tim Hortons

Waffle House

Wendy’s

White Castle

Zaxbys