Buffalo Turkey Cupcakes.

This recipe turned out really well! This is going to be short and sweet since I didn’t take a lot of photos.

9850_409599379141262_1360992361_nBuffalo Turkey Cupcakes

Makes 6 servings


  • 1 package of 97% fat free ground turkey
  • 1 carrot diced
  • 1/2 of a small red onion diced
  • 1/2 of a zucchini shredded and drained well
  • 1/3 cup of breadcrumbs of your choice
  • 2 tbsp of egg whites
  • 3 heaping tbsp of franks buffalo sauce
  • 1/4 cup of bleu cheese

1. Dice carrot, onion, and shred zucchini with a grater. Make sure you soak up the zucchini with a paper towel!

2. Combine turkey, breadcrumbs, egg whites, veggies, hot sauce, and cheese together. Do not over mix. I didn’t use any extra seasonings.1017119_409576655810201_1855367891_n

3. Bake in a 350 degree oven for 20-25 minutes. I used metal cupcake foils. You could do the same, or cook them as a loaf. Serve with something green.

Here are the stats-
Calories-  163 Carbs- 8 Fat- 7 Protein- 18 Sodium- 454

My husband is in love with this meal. He says it’s his favorite!




Recipe Review. Heidi Powell’s Garlic Parmesan Chicken.


I found this Recipe from Heidi Powell and it looked so simple that I had to try it. It only has six ingredients! I didn’t have to go to the store for anything. Those are the best kinds of meals to make. SIMPLE!

I preheated my oven to 375. Sprayed my glass pan and added the chicken breast. 4 ounces per person.  I next mixed 1/4 cup of parmesan cheese, 1/2 cup of Chobani plain greek yogurt, garlic powder, a bit of sea salt, and pepper. At the last second I added about 1.5 tbsp of Frank’s buffalo sauce.I  spooned that mixture on top of the chicken. Put it in the oven and baked for 45 minutes.garlicparm1 garlicparm2 garlicparm3

DSC00704Here are the stats for the chicken-

For each 4 oz. portion of chicken: 161 calories, 4.5 g fat, 1.1 g carbohydrate, 28.75 g protein. Add a few more calories (like 2.5) if you add in any buffalo sauce!

This dish was honestly fantastic. The chicken was cooked perfectly. It wasn’t dry or overcooked at all. I used a butter knife to cut it! The added buffalo sauce was awesome. It gave it just enough of a kick. I recommend adding some for sure. This is going to be on my new weekly make list. It is SO simple. In fact I am making it again tomorrow! Thanks Heidi!

Cheeseburger Casserole Review.

I made the Skinnytaste’s cheeseburger casserole last night. It turned out fantastic. Such a keeper.

cb1 I only made a few subs. I used 1 pound of lean ground turkey instead of beef- 4 cheese instead of cheddar- and instead of 1.5 cups of onions I used 1 cup onion, 2 garlic cloves, and 1/4 sliced jalapeno. I also used pasta with extra fiber for a little boost of nutrition.

cb22 cups of rotini pasta.

cb42 cups of cheese.

cb5Cook pasta in salted water to al dente. Drain and set aside. Preheat oven to 350.

cb3Add 2 tsp’s of oil to a medium hot pan. Add onion mixture. Cook until soft about five minutes.

cb6 Add meat to pan and stir. Cook until mostly brown. Add a bit of sea salt and pepper to taste.

cb7 Add 2 tbsp’s of tomato paste. Stir.

cb8 Add diced tomatoes. 1 can.

cb9 Add 2 tbsp’s of dijon mustard.

cb10 Let cook for two minutes and start to bubble.

cb12 Mix together with pasta.

cb13 Top with cheese. Bake at 350 for 15 minutes or until cheese is melted.

cb14 Add 1/4 cup chopped  of chopped dill pickles.

cb15 Finished product!


Delish!!   It really tastes like a cheeseburger! The best thing is this makes 9 servings. So many leftovers!! I would give this recipe a 8.5 out of 10! Here are the nutritional stats- Calories: 261 • Fat: 9 g • Protein: 21.5 g • Carb: 21.5 g • Fiber: 2 g • Sugar: 3 g Sodium: 468.5 mg

Here is the original recipe- http://www.skinnytaste.com/2013/03/cheeseburger-casserole.html

Dinner and a Challenge!

Check out dinner. I made a huge salad for two. With spinach, romaine, carrots, jalapeno, red pepper, onion, tomatoes, mushrooms, cucumber, and chicken.


I topped it with a bit of shaved parmesan and tossed it with a bit of organic and natural caesar dressing (6 grams of fat a tbsp).


My portion with Gasp a slice of multi grain french bread(I was low on calories). 😀



My friend over at http://tryingnottobefat.com/ and I have decided to do a salad challenge together!

Starting Monday April 10 we will incorporate one salad into our daily meals for a week. That is right ladies and gentlemen. One salad every single day for a week!

Not the kind of salads that make you want to cry either! We are talking about tons of greens, healthy proteins, healthy fats, and whatever else you can come up with on these salads. I am excited because I love a good salad. It takes me forever to eat them, and they keep me feeling full!

If you would like to join us on this salad challenge you can comment on this blog post!

If you want to be a fancy pants, take a picture and post it on my facebook wall (or onto trying not to be fat’s wall). There is nothing better than being accountable! Show us your beautiful salads!

Make sure you stock up this weekend with tons of good stuff. 🙂

Have a good night guys!

Blue Cheese Spinach Turkey Burgers.


Makes four burgers-

  • 1 lb of ground turkey 93% lean or 99% lean.
  • 2 tbsp of bleu cheese
  • 1 egg beaten or 1 egg white.
  • cracked pepper and sea salt
  • 1 overflowing cup of spinach chopped

Mix ingredients together in a mixing bowl. Form 4 patties. If you wanted to make mini sliders, or meatballs you could do that also.

On the stove heat a large pan to medium heat. You could use a bit of oil if you like, but I just use organic non stick spray. Add burgers. Cook for about 5-7 minutes per side or until cooked through.

I am serving mine with avocado, sweet onion, and raw red pepper. Use whatever toppings or bread you like!

Nutritional Info per 1 burger no toppings.

Calories- 221, Carbs 3, Protein 28, Fat 12 (or less if you use 99% fat free turkey), Sodium 348 mg.







Maryland Crab Cakes.

I have not made crab cakes in months, so I decided to take a stab at it. I used this recipe here with a few slight moderations.


I added basil, red and green diced peppers (for Christmas!!) extra old bay, and extra dijon mustard. They came out fantastic!!

Tip- After you make the mixture throw it in the fridge for 15-20 minutes. The mixture firms up and it’s easier to make the cakes!



Italian Chicken Stuffed Squash.

For two servings-

2 organic chicken breasts, 1 tbsp of eggwhites, oregano, sea salt, pepper, garlic powder, chili powder, pepper, 1 medium spaghetti squash, 2 slices of mozzarella cheese, 1 small tomato sliced.

First- Preheat oven to 375. Continue reading “Italian Chicken Stuffed Squash.”

The Shepherd’s Peppers.

Shepherd’s Pie. I decided to make a few health swaps to make it healthier. Instead of ground beef, or lamb? I used extra lean ground turkey. Instead of white fluffy mashed potatoes? I used orange fluffy sweet potato mounds. I loaded it up with veggies, and stuffed it into a pepper for something different. My last name is Shepherd so here is my Shepherd Peppers recipe!

For two servings-

  • 2 large peppers
  • 8 oz of extra lean ground turkey
  • 1 tbsp of extra virgin olive oil
  • 1/2 cup of the following-  carrots, squash, mushrooms, tomatoes, onions. All chopped and set aside.
  • 3 Garlic cloves chopped
  • 1 small sweet potato
  • 1/4 cup of shredded cheese (optional)
  • 1 tsp of sriacha
  • 1 sprinkle of parmesan (optional)
  1. Chop all the veggies. Carrots, Onions, Garlic, Tomato, Squash, Mushrooms. You can use whatever veggies you want.
  2. Boil water in a large pan. Chop sweet potato into large chunks. Boil sweet potato until soft. About ten minutes. Remove with a slotted spoon, and put in a small dish. This will be the topping. You should also cut the peppers into halves, deseed them, remove stem, and add them to same pot of boiling water. Cook for about 3-5 minutes. Remove and set aside.
  3.  While boiling, start a saute pan, add the 1 tbsp of extra virgin olive oil on low heat.
  4. Add ground turkey. After a few minutes, add the veggies in. You can season now however you want. Garlic powder, a bit of sea salt, paprika, black pepper are all good. I also added hot sauce and a bit of parm cheese.
  5. Cook through for a few more minutes. Add shredded cheese into mixture at the very end if you like. Mix. Remove from stove.
  6. Turn oven on 350.
  7. Take the sweet potatoes that you cooked, and mash them together. You can add a bit of milk or whatever you want to make them creamy.
  8. Take pepper mixture and stuff into pepper halves. Pipe sweet potato mash on top- You can use a ziploc bag, or a spoon.
  9. Bake for about 10 minutes.
  10. Enjoy.

380 calories, 14 grams of fat, 34 carbs, 35 protein. This is a super hearty meal. It’s a good way to get a ton of veggie servings in. The fat is from the olive oil and cheese, which of course you can omit. Enjoy.