Daily Independent (Ashland, KY)


May 8, 2012

Light and delicious can co-exist in the right recipes

ASHLAND — Residents at Morning Pointe Assisted Living hit the kitchen recently, making hot pretzels to snack on.

They thawed frozen pizza dough, pulled off pieces, rolled them into “snakes” or another shape, brushed them with an egg glaze and sprinkled them with coarse salt before baking.

If you’ve never eaten a hot pretzel right out of the oven, give this a try. It couldn’t be easier.


The book “Eating Light, Done Right” by Tania N. Boughton provides realistic recipes that are healthy and taste good.

Boughton spends a good deal of the book sharing her struggle with her weight, which went up and down depending on her emotional state and she discusses society’s obsession with weight and why most everyday people shouldn’t compare themselves to the celebrities they admire, especially when it comes to fitness.

“We are not on an even playing field with celebrities, and while it’s fine to want to emulate them, don’t let it become an unhealthy obsession. ... Stop comparing yourself to others!” she writes.

Boughton also advises readers to tackle weight loss in increments of 10 pounds and be patient about the speed of weight loss.

Meanwhile, here are a few of the delicious recipes she shares, for breakfast, lunch and dinner.


3 egg whites (or 2 egg whites and 1 egg, depending on taste preference)

¼ cup canned black beans, drained and rinsed

2 tablespoons hot salsa

2 tablespoons reduced-fat cheddar cheese

Sea salt

Cracked black pepper

1 whole grain tortilla

Coat nonstick skillet with fat-free cooking spray and place on medium heat.

Scramble all ingredients together, adding salt and pepper to taste.

Warm the whole grain tortilla and fill with the spicy scramble or serve on the side.

Serves 1, but feel free to multiply recipe as needed for more servings.


4 pieces whole grain bread

2 cups sliced mushrooms

1/3 cup chopped red bell pepper

1/3 cup minced red onion

5 slices lean ham

(sliced thin for sandwiches is best)

4 cups baby spinach

Toast whole grain bread and lightly spray bottom of a small baking dish with

nonstick cooking spray. Place the four slices of toasted bread on the bottom of the baking dish.

Lightly spray a large skillet with nonstick cooking spray and add the mushrooms, pepper and minced red onion and sauté for 5 minutes.

Add the baby spinach and lean ham and sauté for 1 minute.

In a bowl, combine the egg whites and skim milk and stir until well blended. Pour over bread and top with sautéed veggies and ham.

Sprinkle the three tablespoons of reduced-fat Parmesan over the top of the veggies and season with salt and pepper to taste.

Bake at 450 degrees for about 15 minutes or until egg is fully cooked. Serve hot and enjoy!

Serves 6 to 8.



1 pound ground white meat chicken

1 10-12-ounce bag shredded carrots

5 scallions, thinly sliced

1/3 cup light teriyaki sauce (I prefer Kikkoman)

1 head iceberg lettuce

Separate lettuce leaves and set aside. In a large skillet coated with fat-free cooking spray, add ground chicken, breaking up with a spatula, and cook until browned.

Stir in carrots, scallions, and 1/3 cup of water, lower heat to medium low, and cover.

Cook until water is absorbed and veggies are soft, usually 3-4 minutes.

Stir in the teriyaki sauce and cook until heated through. Divide mixture among lettuce leaves and serve hot!

Serves 2 to 4.

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