Last year during Hanukkah, we were trying to teach our youngest some of the traditions of the holiday, along with stories, games, and food. We had been eating a very low-calorie and low-carb diet for a couple of months prior to that, so we were perplexed as to how we could make traditional Hanukkah fare: Potato latkes. Well, we found a recipe on Real Simple’s website for latkes that you bake, rather than frying in oil – yay! Here are the stats (per serving):
- Calcium: 5 mg.
- Calories: 50
- Carbs: 8 g.
- Cholesterol: 18 mg.
- Fat: 2 g.
- Fiber: 1 g.
- Protein: 1 mg.
- Sodium: 104 mg.
- 1 tbsp. canola oil
- 1 large pkg. shredded hash browns (or you can make your own, using 5 medium Yukon gold potatoes)
- 1 med. red onion, finely chopped
- 1/4 cup flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 eggs, lightly beaten
- Applesauce and sour cream, for serving
- Heat oven to 450 degrees; spray baking sheets and set aside
- Place the thawed hash browns in a large bowl with the onion, flour, salt, pepper, eggs, and tbsp. of oil. Toss to mix well
- Drop by rounded tablespoons onto baking sheets and press lightly to make patties
- Bake 10 minutes or until golden brown on the bottom; turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden
- Transfer to a platter and serve with the applesauce and/or sour cream
This is a recipe that we found this past Thanksgiving, posted online by Hungry Girl. We had been fiercely dieting and losing weight, and didn’t want to blow it when confronted with all of the holiday foods from Thanksgiving to Christmas. So we found a recipe to a crustless pumpkin pie, and then we tweaked it to be able to use Truvia rather than sugar or Splenda. Here are the stats (per serving):
- 65 calories
- <0.5g fat
- 81 mg. sodium
- 12g carbs
- 1g fiber
- 7g sugars
- 5g protein
- Points value: 1
- 1 (15 oz.) can pure pumpkin
- 1 (12 oz.) can evaporated milk, reduced fat or fat-free
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters)
- 18 packets Truvia sweetener
- 2 tsp. pumpkin pie spice
- Fat-free Cool Whip
- Preheat oven to 350 degrees
- Combine all ingredients in large bowl or mixer and mix thoroughly
- Place mixture in a baking dish (8″ x 8″ works well) sprayed lightly with nonstick spray; bake for 45 minutes (it will remain a little soft, like pie filling)
- Once ready to serve (it’s delicious eaten hot or cold), cut into 9 pieces.
- Spoon Cool Whip on top and serve. Store leftovers in the refrigerator.
I love, love, LOVE barbecue – and living in the South, it’s something that I have always had readily available. But the sugar in the sauces made the carbs and calories through the roof! Well, God bless Hungry Girl for creating a recipe for low-calorie and semi-low-carb Pulled Pork! Here are the stats (per serving):
- 220 calories
- 6g fat
- 540 mg. sodium
- 16g carbs
- 1g fiber
- 12g sugars
- 24g protein
- POINTS value – 5
- 1 cup canned tomato sauce
- 1/2 cup ketchup (I use Reduced Sugar Ketchup to lower the calories a bit more)
- 2 tbsp. plus 2 tsp. brown sugar (I use the Splenda blend of brown sugar, again, to lower calories a bit more)
- 2 tbsp. plus 2 tsp. cider vinegar
- 2 tsp. garlic powder
- 2 cups sliced onion, cut into 2-inch strips
- 3/4 lb. raw lean boneless pork tenderloin, trimmed of excess fat
- 3/4 lb. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
- Optional: crushed red pepper (I didn’t use this)
- To make the sauce, place all ingredients except onion and pork in the crock pot. Stir until mixed. Add onion and pork and coat well with the sauce.
- Cover and cook on high for 3-4 hours OR on low for 7-8 hours, until pork is fully cooked.
- Remove all of the pork and place it in a large bowl or on a large cutting board. Shred each piece using two forks.
- Return the shredded pork to the crock pot and mix well with the sauce.
- Serve on thin, multi-grained buns or with no bread for lower carbs/calories; can also serve with Hungry Girl’s coleslaw