Just starting again and love to find new recipes.

vwiemer

I'm so grateful for all the wonderful ideas shared here! Eating healthy doesn’t have to be boring, even when cutting back on sugary, carb-filled foods. One of my favorite quick and easy recipes is Wasa Pizza. The crisp Wasa cracker makes the perfect crust! I top mine with sugar-free sauce or salsa, tomatoes, pepperoni or lean hamburger crumbles, onion, and a bit of mozzarella or fiesta blend cheese. Two crackers make a great serving, and I love using Wasa Rye crisps, but any variety works! Thanks to everyone for contributing so many fantastic recipes!

SafariGalNYC

vwiemer wrote: »

I'm so grateful for all the wonderful ideas shared here! Eating healthy doesn’t have to be boring, even when cutting back on sugary, carb-filled foods. One of my favorite quick and easy recipes is Wasa Pizza. The crisp Wasa cracker makes the perfect crust! I top mine with sugar-free sauce or salsa, tomatoes, pepperoni or lean hamburger crumbles, onion, and a bit of mozzarella or fiesta blend cheese. Two crackers make a great serving, and I love using Wasa Rye crisps, but any variety works! Thanks to everyone for contributing so many fantastic recipes!

@vwiemer Please shares more recipes! Agree - healthy is not boring!

By the way if you like Wasa crackers.. if you pulverize them.. they make great crunchy coating for recipes that call for bread crumbs or panko.

bnlmuniak

I really love pita bread for my pizza crust! I also love to bake and make pita chips.

springlering62

I don’t shoot so much for “new” recipes as I do for tweaking ones we already like.

I can brown meats and “sautee” or “stir fry” vegetables in my trusty Ninja pan with no oils. We had fajitas the other night.

Fajita sauce? Whip a little A1 steak sauce with a little tomato paste. It makes a tangy, delicious sauce for finishing up fajitas on the stove and gives them a nice brown “crust”, too.

If I make biscuits, I’ll substitute margarine for butter. That’s a 40% calorie savings. I also learned I don’t have to use a whole stick of anything. My biscuits still melt in your mouth with 6-7 tablespoons instead of the suggested 8.

If I make scones, same as above applies, but I’ll use granulated sucralose in the scones, and use a tea-sized packet of Sugar in the Raw to sprinkle on top.

For ice creams, I get creative. Remembering that Pudding Pops were a favorite treat as a kid, I tried making ice creams with sugar free pudding mix. Perfect! I can use low fat buttermilk, low fat Greek Yogurt, or even skyr in ice creams. Lower cal and high protein. Win/Win!

Peanut butter powder and sugar free chocolate syrup whipped together make a darn good faux Nutella.

I can make better sugar free “treat” coffee or latte at home than I can buy from a coffee shop. Or quick and easy mini apple pies for about 70 calories apiece. Devils food high protein pancakes. I’ve got an easy way to make a homemade cream cheese spread using nothing but greek yogurt.

Lasagna with homemade “chicken sausage” versus trail sausage- that one was a massive calorie savings and you couldn’t tell the difference.

Lasagna with zuchinni and carrots and less meat is also a calorie saver.

I’ve even made aquafaba meringues, which came out to under 10 calories apiece and which I loved, but were appalling to my husband when he found out what aquafaba was. 🤣 I’d be willing to bet I could make zero calorie aquafaba meringues with some granulated sucralose, but even I have to draw the line at that much arterial sweetener. I’d like to give it a whack, though.

I love experimenting on old favorite recipes. Foods are so versatile and forgiving. I never knew that. I thought you had to follow recipes verbatim!