No Guilt Soup Food

THE REAL NO-GUILT CHOCOLATE PUDDING

Steps:

• Place the avocados, cocoa powder, maple syrup, lemon juice, vanilla extract, and salt in the work bowl of a food processor, and blend until smooth and creamy. Add water, 1 tablespoon at a time, as needed to make the pudding the desired consistency. Eat right away, or chill and serve cold.

NO GUILT SOUP

Steps:

• Combine all ingredients except cheese if using and heat.
• When hot, sprinkle with parmesan cheese.
• Can be done on stovetop or in microwave.
• Enjoy!
• Note: I mainly use pinto and black beans as they are my favorites.

GUILT-FREE ONION SOUP (CROCK POT)

Steps:

• Coat a large non-stick skillet with non-stick vegetable spray coating.
• Place over medium-high heat.
• Add onions to skillet; cook until onions are translucent and beginning to caramelize, about 10 minutes.
• Add to Crock Pot along with beef broth, flour, mushrooms, and white pepper.
• Cover; cook on low 7 to 9 hours.
• Preheat broiler.
• Set 4 flameproof bowls on baking sheet.
• Ladle soup evenly between bowls.
• Top each portion with 1 slice bread.
• Sprinkle cheese over each slice of bread.
• Broil until cheese is melted.
• Per Serving: Calories: 246 Protein 14.38 gm Fat 5.71 gm Carbohydrates 34.33 gm Percentage of fat: 20.87%.

NO GUILT, FUDGY BLACK BEAN BROWNIE

Steps:

• Directions.
• Preheat an oven to 350 degrees and lightly spray an 8×8 metal square pan or 6-inch diameter pyrex glass with nonstick spray.
• Toss all ingredients into a Nutri-Bullet or some other blender.
• Spread batter in dish.
• Bake 30-35 minutes. You'll know it's done when brownie is puffy and the top forms a firm crust.
• Let cool for 20 minutes.
• Keep any leftovers in a tupperware in your fridge to keep them fresh.

NO GUILT 'SECOND HELPING' SLAW

Steps:

• in a large mixing bowl, add slaw mix, pepper, onion powder, celery seeds, red wine vinegar, white balsamic vinegar and the Marzetti's dressing.
• mix the slaw very well. It will seem like you do not have enough dressing, but you do (once it sets for several hours and you mix it up, it is plenty).
• refrigerate for at least 4 hours (all day or overnight is great).
• mix & serve.

NO GUILT CHEESE ENCHILADAS

Steps:

• Step 1:
• Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step -- and all the fat!
• Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool.
• Step 2:
• In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion), ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.
• Step 3:.
• Spray a rectangular casserole dish with non-stick spray.
• Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas.
• Step 4:.
• Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.
• Serve hot.
• Number of Servings: 6.
• Recipe submitted by SparkPeople user TALESIN.
• Number of Servings: 6.