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Sunday, October 26, 2014

Slim Down Diary Recipe with Creamy Lemon Salmon

If you love a lemon sauce this is the perfect salmon for you. This 6 ounce salmon steak has 319 calories in it and a great addition to your healthy heart menu! 




Creamy Lemon Salmon

2 teaspoons olive oil
1 garlic clove minced
1/4 cup lemon juice
2 tablespoons capers
1 teaspoon lemon, pepper seasoning
1/2 cup fat free sour cream
4 salmon steaks (6 ounces each)

Oil spray a broiler pan. Preheat the broiler.
In a small saucepan, warm oil on medium heat. Add garlic cook 1 minute. Reduce heat to low. Stir in the lemon juice, capers, seasoning. Cook 5 minutes. Add sour cream and cook 5 more minutes until heated through. Place salmon on the broiler pan. Broil 4 inches from the element for 5 minutes. Turn broil another 5 minutes until the fish flakes easy. Serve with the sauce over it.

Sunday, October 19, 2014

Slim Down Diary Recipe Vegetable Quesadilla

Perfect for lunches or dinners these pack only 282 calories per Quesadilla and are bursting with great flavors even the kids will love these. +claudia lamascolo   Author

Vegetable Quesadilla


1 small chopped onion
1 small thinly sliced zucchini
1 small thinly sliced squash
1 minced garlic clove
1 can fat free refried beans
8 whole wheat tortillas 
1/2 cup reduced fat cheddar shredded  cheese

Topping:
1 cup salsa

In a large non stick pan coat with cooking spray.
Add the onion, squash and garlic cook for 7 minutes or till tender.
Spread beans on tortilla, add vegetables on top, sprinkle with cheese. Fold tortilla over and saute in the skillet on each side till browned. Cut into wedges and serve with salsa.

Sunday, October 12, 2014

Slim Down Diary Recipe Breakfast Muffins


Here is a great muffin for all the sweet tooth in you. This is packed with flavor and only 207 calories in this muffin. They also keep in the refrigerator around 5 days and stay fresh. Wait until you try these, they're just perfect to satisfy that dessert urge. +claudia lamascolo  Author


Breakfast Muffins

1 1/4 cup whole wheat or all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon each cinnamon, allspice
1/3 cup sugar
2 eggs
1/3 cup canola oil
1 cup grated carrots
1 apple such as granny smith grated with the peel on.
1/2 cup each dates and golden raisins
1/3 cup sliced almonds optional or coconut

Heat oven to 350. Prepare a 12 cup muffin pan with liners.
Combine all the dry ingredients in a bowl. In another bowl combine sugar, eggs and oil. Stir sugar mixture in the oil mixture. Fold in the carrots, apples, raisins and dates. Almonds and coconut if using.  Spoon into tins. Bake at 350 for 20 minutes.