Calories In 1 Spoon Of Sugar : Count Calorie : Low Fat Low Calorie Lasagna.
Kellogg's Shredded Wheat Miniatures (Unfrosted), 1.2-Ounce Single Serve Packs (Pack of 70)
Kellogg's Shredded Miniature Wheat Cereal is made of lightly toasted 100 percent whole grain wheat and is fortified with 10 essential vitamins and minerals. it is low in fat, and tastes delicious. It’s also an easy way to get more of the fiber you need to promote digestive health. One bowl of Kellogg’s Frosted Mini-Wheats Bite Size gives you about 20 percent of your daily fiber, with just the right amount of sweetness. At less than 50 cents a bowl, including milk, Kellogg’s breakfast cereal is still one of the best values in nutrition.85% (5)
Makin’ Whoopie, II
I keep seeing prepackaged whoopie pies in the cafeteria at the office, but generally stay away because I know they'd more than triple the calorie intake of my usual lunch. But, I've had a craving, and even though I seriously doubt these are any better for me than the prepackaged ones at the office, here we are. Of course, I couldn't just make one kind of whoopie pie, I had to play with the recipe a little, and ended up making four different kinds: chocolate whoopies filled with peanut butter cream, an almost-traditional whoopie with red velvet cakes and marshmallow cream filling, “orange creamsicle” whoopies, and a lemon-ginger whoopie with green tea filling. I made a half of each recipe below. I'm from New England, so these are Maine-style whoopies, which means using made-in-Massachusetts Marshmallow Fluff in the filling. The Amish may balk at that, but they aren't eating these. In terms of photography, I just tried to take advantage of the waning light of the day and shot them out on the patio. Once again, I'm being wishy-washy and posting 3 different takes on them that I liked roughly equally, although I might ever-so-slightly prefer the slightly-askew shot in “Makin’ Whoopie, III”. Ingredients Traditional Chocolate Whoopie Cake 1/2 c. solid vegetable shortening 1 c. firmly-packed brown sugar 1 egg 1/3 c. unsweetened dutch process cocoa powder 2 c. all-purpose flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1 tsp. vanilla extract 1 c. whole milk Red Velvet Chocolate Whoopie Cake Identical to traditional chocolate, but add 2 tbl. (1 oz.) red food coloring to batter Lemon-Ginger Whoopie Cake 1/2 c. solid vegetable shortening 1 c. sugar 1 egg 2 1/4 c. all-purpose flour 2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt zest of 1 lemon 1 tsp. ginger powder 1" piece of fresh ginger, grated 2 tsp. lemon extract 2 tbl. lemon juice 1/2 tsp. yellow food coloring 1 c. whole milk Orange Whoopie Cake 1/2 c. solid vegetable shortening 1 c. sugar 1 egg 2 1/4 c. all-purpose flour 1 1/2 tsp. baking soda 1 tsp. baking powder 1 tsp. salt zest of 1 orange 2 tsp. orange extract 2 tbl. orange juice 1/2 tsp. yellow food coloring 5-6 drops red food coloring 1 c. whole milk Traditional Marshmallow Cream Whoopie Filling 1 c. solid vegetable shortening 1 1/2 c. confectioner's sugar 2 c. Marshmallow Fluff 1 1/2 tsp. vanilla extract Peanut Butter Cream Whoopie Filling Identical to traditional filling, with 1/2 c. smooth peanut butter added Green Tea Whoopie Filling Identical to traditional filling, with 2 tsp. matcha powder added Directions For the cakes Preheat oven to 350°F. Cream shortening and sugar together until light & fluffy. Add egg and beat to combine. In a separate bowl, combine dry ingredients well. Put milk in measuring cup and add other liquids to the milk (if using lemon or orange juice, hold these out separate to prevent curdling the milk.) While continuing to beat the sugar mixture, alternate adding the dry ingredients and milk in 3-4 batches. Add the lemon or orange juice last if using. Portion out onto parchment-lined baking sheets in either 1.5 oz. or 1/4 c. portions (I usually do the 1.5 oz. portions since I have a cookie scoop that size.) Using the back of a spoon or an offset spatula, spread the batter out to a 3" (1.5 oz portion) or 4" (1/4 c. portion) circle, and bake for 12-15 minutes, rotating pans midway through cooking, until firm to the touch. Transfer on parchment to cooling racks and allow to cool completely. For the fillings Beat together shortening and sugar until well-combined, add Fluff and vanilla (and other flavorings if using) and whisk until light & fluffy. Assembly Pair up your cakes so that you have 12 or 9 like-sized pairs. Put a dollop of filling on one cake from a pair, then top with the other cake. Makes 12 medium or 9 large whoopie pies. I think these are best with a cold glass of milk. They're best stored individually-wrapped in the fridge, or can be bagged after wrapping and frozen.Nacho-rific Stuffed Chicken
Nacho-rific Stuffed Chicken MAKES 4 SERVINGS PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 270 calories, 4.25g fat, 780mg sodium, 13g carbs, 2g fiber, 1.5g sugars, 40g protein -- PointsPlus™ value 6 (I used 2% cheese instead of Fat Free and Tostitos Multigrain chips instead of Guiltless Gourmet. It increased the PP value to 7.) Prep: 25 minutes Cook: 35 minutes Ingredients: 1/2 cup fat-free refried beans 4 wedges The Laughing Cow Light Creamy Swiss cheese 1/4 cup shredded fat-free cheddar cheese 16 low-fat baked tortilla chips (like the kind by Guiltless Gourmet) 1 tsp. dry taco seasoning mix Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness 1/8 tsp. salt 1/8 tsp. black pepper 1/4 cup taco sauce, divided Optional toppings: fat-free sour cream, salsa Directions: Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside. To make the filling, combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside. Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Set aside. Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, evenly dividing it among them (about 2 tbsp. each). Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet. Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture. Cover the baking sheet with foil, and bake in the oven for 20 minutes. Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes. Let cool slightly and remove toothpicks (if using). If you like, top with sour cream and salsa. Enjoy! Source: Hungry Girl
It is a dangerous, addictive white powder that can be found in abundance throughout this country. It is not illegal. In fact, it is available near playgrounds, schools, and workplaces. It is in practically everything we eat and drink, and once we are hooked on it, the cravings can be overwhelming. This white substance of abuse is sugar.Similar posts:
Over two decades ago, Nancy Appleton’s Lick the Sugar Habit exposed the health dangers of America’s high-sugar diet. Now, in Suicide by Sugar, Appleton, along with journalist G.N. Jacobs, presents a broader view of the problems caused by our favorite ingredient. The authors offer startling facts that link a range of disorders—from dementia and hypoglycemia to obesity and cancer—to our growing sugar addiction. Rounding out the book is a sound diet plan along with a number of recipes for sweet, easy-to prepare dishes—all made without sugar or fruit.
Suicide by Sugar shines a bright light on our nation’s addiction and helps us begin the journey toward health.
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