Low-Calorie Mango-Almond Smoothie Bowl Indulge in a delicious and nutritious treat with our Mango-Almond Smoothie Bowl. Packed with flavor and goodness, this recipe ensures a satisfying experience while keeping the calorie count in check. Enjoy the thick, creamy, and frosty texture without any guilt. Ingredients: ½ cup frozen chopped mango ½ cup nonfat plain Greek yogurt ¼ cup frozen sliced banana ¼ cup plain unsweetened almond milk 5 tablespoons unsalted almonds, divided ⅛ teaspoon ground allspice ¼ cup raspberries ½ teaspoon honey Directions: Blend mango, yogurt, banana, almond milk, 3 tablespoons almonds, and allspice in a blender until very smooth. Pour the smoothie into a bowl and top with raspberries, the remaining 2 tablespoons almonds, and honey. Low-Calorie Note:Delight in the luscious Mango-Almond Smoothie Bowl without compromising your calorie goals. This recipe offers a guilt-free option for a wholesome and flavorful breakfast or snack. Low-Calorie Huevos Rancheros Tacos Enjoy the fusion of Tex-Mex flavors in a guilt-free manner with our Huevos Rancheros Tacos. Whether it's breakfast, brunch, lunch, or dinner, these Tacos Rancheros bring together the classic taste of tacos and the goodness of eggs. Indulge in this savory delight without the worry of excess calories. Ingredients: 2 teaspoons olive oil ½ cup chopped red onion (1 medium) 2 cloves garlic, minced 1 (15-ounce) can no-salt-added pinto beans, drained ½ teaspoon ground cumin ¼ teaspoon kosher salt ¼ teaspoon dried oregano, crushed ⅛ teaspoon cayenne pepper ½ cup water Nonstick cooking spray 3 eggs 9 egg whites 8 6-inch corn tortillas, warmed ½ cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces) ½ cup refrigerated pico de gallo Directions: In a 10-inch nonstick skillet, heat oil over medium. Add onion; cook about 4 minutes or until softened. Add garlic; cook for an additional 30 seconds. Remove from heat. Stir beans, cumin, salt, oregano, and cayenne pepper into the onion mixture; mash with the back of a spoon. Return to heat, add water, and continue mashing. Simmer until beans reach a thick, spreadable consistency. Remove from skillet; keep warm. Rinse and dry the skillet; coat with cooking spray. Heat the skillet over medium. In a large bowl, whisk together eggs and egg whites. Add the egg mixture to the skillet and cook without stirring until eggs begin to set on the bottom and around edges. Lift and fold the partially cooked egg mixture with a spatula, allowing the uncooked portion to flow underneath. Continue cooking 2 to 3 minutes or until cooked through but still glossy and moist. To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese, fold in half, and garnish with pico de gallo. Low-Calorie Note: Revel in the vibrant flavors of these Huevos Rancheros Tacos without the calorie concerns. A wholesome and satisfying option for those mindful of their calorie intake. Low-Calorie Strawberry-Banana Protein Smoothie Indulge in a delicious and low-calorie treat with our Strawberry-Banana Protein Smoothie. Packed with protein from Greek yogurt and nut butter, along with the added benefits of omega-3s from ground flaxseed, this smoothie is a nutritious delight. Whether you prefer a frosty texture with ice cubes or a milder temperature with water, this recipe offers flexibility to suit your taste. Ingredients: 1 cup hulled strawberries, fresh or frozen ½ medium banana ½ cup diced mango, fresh or frozen ½ cup nonfat plain Greek yogurt 1 tablespoon natural nut butter, such as cashew or almond 1 tablespoon ground flaxseed (flaxmeal) ¼ teaspoon vanilla extract 4 ice cubes or ½ cup water Directions: Combine strawberries, banana, mango, yogurt, nut butter, flaxmeal, vanilla, and ice cubes (or water) in a blender. Puree until smooth. Low-Calorie Note: Savor the rich flavors of this Strawberry-Banana Protein Smoothie without worrying about excess calories. Packed with wholesome ingredients, it's a guilt-free option for a satisfying and nutritious beverage. Low-Calorie Spinach & Egg Tacos Enjoy a light and nutritious breakfast with these low-calorie Spinach & Egg Tacos. Hard-boiled eggs, spinach, cheese, and salsa come together in a flavorful combination. Mashed avocado adds creaminess, while a splash of lime juice brings a refreshing acidity. This quick and easy recipe is perfect for a satisfying start to your day. Ingredients: ¼ avocado 1 teaspoon lime juice 2 hard-boiled eggs, chopped 2 corn tortillas, warmed 1 cup chopped spinach, divided 2 tablespoons shredded Cheddar cheese, divided 2 tablespoons salsa, divided Directions: In a small bowl, mash avocado with lime juice and salt. Mix in chopped eggs. Divide the avocado and egg mixture between warmed tortillas. Top each taco with 1/2 cup spinach and 1 tablespoon each of shredded Cheddar cheese and salsa. Low-Calorie Note: Delight in the flavors of these Spinach & Egg Tacos without compromising on your calorie goals. Packed with protein and veggies, it's a wholesome and satisfying breakfast option. Low-Calorie Savory Oatmeal with Cheddar, Collards & Eggs Indulge in the savory side of oats with this delicious and low-calorie recipe. Experience a delightful twist to the usual sweet oatmeal by incorporating a generous serving of vegetables. Savor the combination of Cheddar, collards, and eggs, creating a wholesome meal. Spice it up with hot sauce for an extra kick, if desired. Ingredients: 2 tablespoons extra-virgin olive oil, divided 2 tablespoons diced shallot 2 cups rolled oats (see Tip) 4 cups water plus 1/2 cup, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 10 cups chopped collard greens (from 1-2 bunches) 2 teaspoons red-wine vinegar 1 cup shredded Cheddar cheese ¼ cup chipotle salsa, plus more for serving 4 large eggs, cooked as desired Directions: Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook until softened, 1 to 2 minutes. Stir in oats and cook for an additional 1 minute. Add 4 cups water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then simmer until creamy, 10 to 12 minutes. In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add collards, 1/2 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until tender, 5 to 7 minutes. Remove from heat and stir in vinegar. Stir cheese and salsa into the oatmeal. Serve with collards, eggs, and additional salsa, if desired. Low-Calorie Note: Relish the savory goodness of this oatmeal while keeping your calorie intake in check. Packed with vegetables, Cheddar, and eggs, it's a balanced and flavorful option for a satisfying meal. Low-Calorie Strawberry-Banana Green Smoothie Recipe Enjoy a burst of freshness with this low-calorie strawberry-banana green smoothie. Sweetened only with fruit, this delightful smoothie packs a nutritious punch with the added goodness of omega-3s from flaxseeds. Sip on this green goodness for a guilt-free and refreshing treat. Ingredients: 1 medium banana 1 cup baby spinach ½ cup low-fat plain Greek yogurt ½ cup nonfat milk 6 frozen strawberries 1 tablespoon flaxseeds Directions: Puree banana, spinach, yogurt, milk, strawberries, and flaxseeds in a blender until smooth. Low-Calorie Note: Indulge in the vibrant flavors of this strawberry-banana green smoothie without worrying about excess calories. With a perfect blend of spinach, yogurt, and the natural sweetness of fruits, it's a nutrient-packed, low-calorie option for a healthy start to your day. Low-Calorie Peanut Butter & Jelly Smoothie Recipe Indulge in the classic PB & J flavors without the guilt with this low-calorie peanut butter and jelly smoothie. Packed with nutritious ingredients like Greek yogurt, spinach, and strawberries, this protein-rich smoothie is a healthy and delicious alternative to the traditional sandwich. Skip the bread and savor the goodness in every sip of this satisfying smoothie. Ingredients: ½ cup low-fat milk ⅓ cup nonfat plain Greek yogurt 1 cup baby spinach 1 cup frozen banana slices (about 1 medium banana) ½ cup frozen strawberries 1 tablespoon natural peanut butter 1-2 teaspoons pure maple syrup or honey (optional) Directions: Add milk and yogurt to a blender, then add spinach, banana, strawberries, peanut butter, and sweetener (if using); blend until smooth. Low-Calorie Note: This peanut butter and jelly smoothie is not just a tasty treat but also a low-calorie delight. With the richness of peanut butter, the freshness of spinach, and the sweetness of strawberries, it's a wholesome, protein-packed smoothie without the excess calories. Enjoy the classic combination in a healthier form. Low-Calorie Strawberry & Yogurt Parfait Recipe Indulge in a guilt-free breakfast with this delightful low-calorie strawberry parfait. Combining fresh fruit, creamy Greek yogurt, and crunchy granola, this easy-to-make parfait is not only delicious but also a healthy choice. Perfect for a breakfast on the go, pack this delightful treat in a Mason jar and savor the goodness of a nutritious start to your day. Ingredients: 1 cup sliced fresh strawberries 1 teaspoon sugar ½ cup nonfat plain Greek yogurt ¼ cup granola Directions: Combine strawberries and sugar in a small bowl and let stand until the berries start to release juice, about 5 minutes. To assemble the parfait, layer yogurt and the strawberries with their juice in a 2-cup container. Top with granola. Low-Calorie Note: This strawberry and yogurt parfait is not only delicious but also a low-calorie breakfast option. Packed with the goodness of fresh strawberries, protein-rich Greek yogurt, and a touch of granola for crunch, it's a satisfying choice without the extra calories. Enjoy the sweetness of strawberries and the creaminess of yogurt guilt-free. Low-Calorie Cauliflower English Muffins Recipe Indulge in a guilt-free breakfast with these savory and gluten-free cauliflower English muffins. Using cauliflower instead of flour, these muffins are bound together with a hint of cheese and egg, making them a delicious grain-free alternative. Top them with sweet jam or assemble a tasty breakfast sandwich for a wholesome start to your day. Ingredients: 5 cups cauliflower florets (about 1 pound) 1 cup shredded sharp Cheddar cheese 1 large egg, lightly beaten ⅛ teaspoon salt Directions: Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Place cauliflower in a food processor and process until finely grated. Transfer the cauliflower to a microwave-safe bowl, cover loosely, and microwave on High for 3 minutes. Let it cool slightly. Transfer the cauliflower to a clean kitchen towel, wring out excess moisture, and return it to the bowl. Stir in Cheddar, egg, and salt until thoroughly combined. Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about 1/4 cup of the batter, patting down slightly in the mold. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 "muffins." Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use them to make a delightful breakfast sandwich. Low-Calorie Note: These cauliflower English muffins are a waistline-friendly choice, offering a satisfying breakfast option with fewer calories. Enjoy a delicious and nutritious start to your day without compromising on flavor. Low-Calorie Shakshuka (Eggs Poached in Spicy Tomato Sauce) Indulge in a flavorful and low-calorie version of Shakshuka, a veggie-packed delight featuring poached eggs in a spicy blend of tomatoes, onions, peppers, and aromatic spices. Originating from North Africa and the Middle East, this dish is perfect for a satisfying breakfast or lunch. Ingredients: 2 tablespoons olive oil 2 cups chopped red sweet peppers ½ cup chopped onion 2 tablespoons no-salt-added tomato paste 1 teaspoon smoked paprika 2 teaspoons crushed red pepper 3 cups chopped tomatoes 1 teaspoon ground cumin ¼ teaspoon salt 4 eggs ½ cup plain low-fat Greek yogurt Snipped fresh parsley 2 whole-wheat pita bread rounds, halved crosswise and warmed Directions: In a 10-inch skillet, heat olive oil over medium heat. Add the next five ingredients (through crushed red pepper). Cook for 5 to 7 minutes or until the onion is tender, stirring occasionally. Stir in tomatoes, cumin, and salt. Bring to a boil; then reduce heat. Simmer for 10 minutes or until the tomatoes begin to break down. Make four indentations in the tomato mixture. Break an egg into a custard cup or small bowl and slip it into an indentation. Repeat with the remaining three eggs. Simmer, covered, for 4 to 6 minutes or until the whites are completely set, and yolks begin to thicken but are not hard. Top with yogurt and sprinkle with parsley. Serve with warm, halved whole-wheat pita bread rounds. Low-Calorie Note:This Shakshuka recipe offers a deliciously satisfying experience with lower calorie content, making it an ideal choice for those looking to enjoy a flavorful meal while being mindful of their calorie intake. Raspberry-Peach-Mango Smoothie Bowl Recipe Embark on a delicious journey with this Raspberry-Peach-Mango Smoothie Bowl, a nutritious and customizable delight that introduces you to the craze of smoothie bowls. Feel free to personalize it with your favorite fruits, nuts, and seeds to make it uniquely yours. Using frozen fruit in Step 1 ensures a lusciously creamy and frosty base for the delightful toppings. Ingredients: 1 cup frozen mango chunks ¾ cup nonfat plain Greek yogurt ¼ cup reduced-fat milk 1 teaspoon vanilla extract ¼ ripe peach, sliced ⅓ cup raspberries 1 tablespoon sliced almonds, toasted if desired 1 tablespoon unsweetened coconut flakes, toasted if desired 1 teaspoon chia seeds Directions: Combine frozen mango, yogurt, milk, and vanilla in a blender. Puree until smooth. Pour the smoothie into a bowl and artfully top it with sliced peach, raspberries, almonds, toasted coconut, and chia seeds according to your taste preferences. Creamy Pesto Chicken Salad with Fresh Greens Description:Indulge in a delightful twist on the classic chicken salad with our Creamy Pesto Chicken Salad featuring a harmonious blend of tender chicken, basil pesto, and crisp greens. This healthy variation reduces mayonnaise and enhances flavor, making it perfect for a guilt-free lunch. Serve it over a bed of mixed salad greens or create a satisfying sandwich to elevate your midday meal. Ingredients: 1 pound boneless, skinless chicken breast, trimmed ¼ cup pesto ¼ cup low-fat mayonnaise 3 tablespoons finely chopped red onion 2 tablespoons extra-virgin olive oil 2 tablespoons red-wine vinegar ¼ teaspoon salt ¼ teaspoon ground pepper 1 5-ounce package mixed salad greens (approximately 8 cups) 1 pint grape or cherry tomatoes, halved Directions: Place chicken in a medium saucepan and add water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board; shred into bite-size pieces when cool enough to handle. In a medium bowl, combine pesto, mayonnaise, and red onion. Add the shredded chicken and toss to coat. In a large bowl, whisk together olive oil, red-wine vinegar, salt, and pepper. Add mixed salad greens and halved tomatoes, tossing to coat. Divide the green salad among 4 plates and top each with the creamy pesto chicken salad. Nutritious Sweet Potato, Kale, and Chicken Salad with Peanut Dressing Description:Indulge in the wholesome goodness of our Sweet Potato, Kale, and Chicken Salad with Peanut Dressing. This hearty kale salad is not only delicious but also perfect for meal-prep lunches, maintaining its freshness for up to 4 days. Experience a delightful combination of flavors and textures, complemented by the crunch of roasted sweet potatoes and the creaminess of our signature Peanut Dressing. Ingredients: 1 pound sweet potatoes (approximately 2 medium), scrubbed and cut into 1-inch cubes 1 ½ teaspoons extra-virgin olive oil ¼ teaspoon kosher salt ⅛ teaspoon ground pepper 1/2 cup Peanut Dressing (refer to Associated Recipes) 6 cups chopped curly kale 2 cups shredded cooked chicken breast (refer to Tip) ¼ cup chopped unsalted peanuts Directions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil, lightly coated with cooking spray. Set aside. In a large bowl, toss sweet potatoes with oil, salt, and pepper. Arrange the sweet potatoes in a single layer on the prepared baking sheet. Roast, turning once, until tender, lightly browned, and crispy on the outside (approximately 20 minutes). Set aside to cool before assembling bowls. Transfer 2 tablespoons of peanut dressing into each of 4 small lidded containers; refrigerate for up to 4 days. Divide kale among 4 single-serving containers (approximately 1 1/2 cups each). Top each with one-fourth of the roasted sweet potatoes and 1/2 cup chicken. Seal the containers and refrigerate for up to 4 days. Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tablespoon of chopped peanuts. Creamy Greek Yogurt Chicken Salad with Apple and Hazelnuts Description:Indulge in the delectable goodness of our Chicken Salad featuring a creamy blend of Greek-style yogurt and mayonnaise. The addition of sweet Gala apple, toasty hazelnuts, and crisp celery creates a perfect balance of flavors and textures. Whether served on a toasted baguette or atop lightly dressed greens, this chicken salad is a delightful treat for any meal. Ingredients: ¼ cup plain reduced-fat strained (Greek-style) yogurt ¼ cup mayonnaise ¼ cup finely chopped red onion 3 tablespoons dill pickle relish 2 teaspoons lemon juice ½ teaspoon ground pepper ¼ teaspoon salt 2 cups shredded cooked chicken ⅔ cup chopped unpeeled Gala apple ½ cup thinly sliced celery ¼ cup roughly chopped hazelnuts or pecans, toasted (refer to Tip) 1 ½ tablespoons chopped fresh flat-leaf parsley Directions: In a medium bowl, stir together yogurt, mayonnaise, red onion, relish, lemon juice, pepper, and salt until well combined. Fold in shredded cooked chicken, chopped Gala apple, thinly sliced celery, toasted hazelnuts (or pecans), and chopped parsley until fully coated. Serve immediately for instant enjoyment or refrigerate, covered, for up to 4 hours. Wholesome Vegetarian Power Salad with Creamy Cilantro Dressing Description:Elevate your meal with our Vegetarian Chopped Power Salad, a nutritious blend of chickpeas, quinoa, and fresh vegetables. The star of the show is the vibrant and creamy cilantro dressing that adds a burst of color and flavor. Packed with protein and wholesome ingredients, this cold salad is perfect for both lunch and dinner. Experience the goodness of a satisfying and healthful meal in every bite. Ingredients: ½ cup chopped cilantro ¼ cup buttermilk ¼ cup mayonnaise 2 tablespoons chopped shallot 1 tablespoon cider vinegar ¼ teaspoon salt ¼ teaspoon ground pepper 6 cups torn lettuce 2 cups finely sliced stemmed kale 1 (15-ounce) can chickpeas, rinsed 2 medium carrots, sliced 1 medium red or yellow bell pepper, diced 1 cup cooked quinoa ⅓ cup roasted unsalted pepitas Directions: In a mini food processor, combine cilantro, buttermilk, mayonnaise, shallot, vinegar, salt, and pepper. Process until well blended. In a large bowl, combine lettuce, kale, chickpeas, carrots, bell pepper, and quinoa. Drizzle the creamy cilantro dressing over the salad and toss well to coat. Sprinkle the salad with roasted unsalted pepitas before serving.