If you have joined the recent population of health-nuts-turned-control-freaks via smart phone dieting apps, you and I have something in common. Because of this new technology I am completely obsessed with counting every calorie that enters my mouth.
I have downloaded over 10 apps on my smartphone from Fast Food Calorie Counter to CardioTrainer + Racing, but now there might be yet another avenue for weight loss control freaks!
Purdue University is currently in the process of developing a new smartphone app that will change the way smart-phone users track dietary health. Amazingly, through no more effort than a click of a camera-phone, this new app will track the amount of protein, fat, calories and carbohydrates are contained in your meal selection. “Our goal is to allow people to record their food intake and help individuals with health challenges like diabetes understand what they’re eating and make healthier choices,” said Carol Boushey, who led the development team while a professor in Purdue’s College of Health and Human Sciences.
This sounds like my type of app. What do you think about this new app for your smartphone? Will you use it?
I thought it would only be appropriate for me to follow up with a great recipe! Now, there are two things that I can’t say no to– PASTA & CHOCOLATE! This recipe is genius and if you love mexican food and pasta, this is just for you! No counting calories! ENJOY!
MEXICAN STUFFED SHELLS
- 1 lb. ground beef
- 1 package low-sodium taco seasoning ( or better yet use this Taco Seasoning!)
- 4 oz. cream cheese
- 14-16 jumbo pasta shells
- 1.5 cup salsa
- 1 cup taco sauce
- 1 cup cheddar cheese
- 1 cup Monterey jack cheese
- 3 green onions
- Sour cream
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.