Caramel Apple cheesecake

We had this one today. It's pretty good.

Caramel Apple Cheesecake

3 1/2 graham cracker sheets
8 ounces fat free cream cheese
8 ounces light cream cheese
1 cup cool whip Free
1/3 cup nonfat milk powder, Carnation
1 pkg. sugar free apple cider powder
1 ounce pudding mix, cheese cake, fat free sugar free
6 oz Granny Smith apple, diced
2 tablespoons sugar free caramel topping

Lay graham crackers in 8x8 cake pan. Use mixer to combine cream cheese, milk powder, apple cider powder and pudding mix. Add diced apple. Fold in Cool Whip and caramel topping. Spread cream cheese mixture over graham crackers and refrigerate over night.

Yield: 8 servings. Per serving= 175 Calories; 5g Fat (30.6% calories from fat); 8g Protein; 19g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 592mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Pumpkin Mallow Dessert

We had this on Christmas day. Tasty!

Pumpkin Mallow Dessert
5 graham cracker sheets
15 oz canned pumpkin
1 tsp pumpkin pie spice
1 oz sugar free cook and serve pudding mix
1/2 c. nonfat milk powder
1/2 c. water
1/2 c. mini marshmallows
1 c. Cool Whip Free

Place 3 1/2 sheets of graham crackers in bottom of 9x9 cake pan. In medium saucepan, combine pumpkin, pumpkin pie spice, pudding mix, milk powder, water and marshmallows. cook over medium heat until mixture starts to boil and marshmallows are melted, stirring constantly. Remove from heat. Place saucepan on wire rack and cool completely. Gently fold Cool Whip into cooled pumpkin mixture. Carefully spread over graham crackers. Crush remaining crackers and sprinkle over top. Refrigerate over night.
Yield: 9 servings.

Teriyaki chicken

This was good and easy!

Teriyaki Chicken
1 lb boneless skinless chicken breasts
1/2 c. ketchup
2 TB brown sugar
2 TB vinegar
2 TB teriyaki sauce
1 tsp dry mustard

Preheat oven to 375*. Spray 8x8 inch pan with cooking spray; place chicken in pan. Mix ketchup, brown sugar, vinegar, teriyaki sauce and mustard together and pour over chicken. Bake 40 minutes or until done.
Yield: 4 servings.

Rocky road candy

this is good!

Rocky Road Candy
2 c. semi-sweet chocolate chips
1 c. peanuts
1 c. marshmallows

Melt chocolate chips in microwave- stirring every 30 seconds. Add peanuts and fold in marshmallows. Mix until everything is well coated with chocolate. Put spoonfuls on wax paper-covered cookie pan.
Yield: 28 pieces. Per piece= 91 Calories; 6g Fat (55.2% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

crock pot candy

yum!

Crock Pot Candy
2 1/2 c. semisweet chocolate chips
2 oz. almond bark
1 c. roasted peanuts

Combine all ingredients in 3 qt slow cooker. Cover and cook on low 1-2 hours. Stir to combine and put spoonfuls on wax paper. Refrigerate to harden.
Yield: 22 servings. Per serving= 143 Calories; 10g Fat (55.6% calories from fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

Hot & Sweet Spread

The sweetness of the orange is in wonderful contrast to the bit of "kick."

Hot & Sweet Spread
1/2 c. dried cranberries
1/4 c. packed brown sugar
1/2 c. orange juice
1 TB chopped seeded jalapeno pepper
1 TB lemon juice
1 tsp grated orange peel
1/4 tsp Chinese 5 spice powder
8 oz light cream cheese

In a small saucepan, combine cranberries, brown sugar, orange juice, jalapeno, lemon juice, orange peel and 5 spice powder. Bring to a boil; reduce heat and simmer uncovered for 10 minutes or until thickened. Remove from heat and cool completely. Combine with cream cheese. Serve with crackers.
yield: 1 1/2 cups, 6 servings. Per serving= 133 Calories; 7g Fat (45.1% calories from fat); 4g Protein; 14g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 217mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates.

quick Quiche Cups

These were tasty and they really are "quick."


Quick Quiche Cups
1/2 c. whipped reduced fat cream cheese
1/2 cup light sour cream
2 eggs, lightly beaten
1/2 cup cheese, reduced fat, shredded
2 bacon strips, cooked and crumbled
2 tablespoons finely chopped sweet red pepper
1/4 teaspoon dried oregano
1 (10 ounce) can refrigerated biscuits

In a mixing bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-inch circles. Press each into the bottom and sides of a greased muffin cup. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. Bake at 375 degrees F for 18-20 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before removing from tin and serving.
Yield: 10 servings. Per serving= 125 Calories; 5g Fat (35.5% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 349mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Parmesan Bites

These are delicious!

Parmesan Bites

8 ounces light cream cheese
1/2 cup parmesan cheese, reduced fat
16 ounces crescent rolls, reduced fat Pillsbury
1 cup roasted red peppers, diced
2 tablespoons dried parsley

HEAT oven to 350°F. Beat cream cheese and Parmesan with mixer until well blended; add peppers and parsley. SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread each with 3 Tbsp. cream cheese mixture. Fold long side of each dough rectangle over filling to center; fold again to enclose filling. Cut each into 4 squares. Place, seam-sides down, on baking sheet. Sprinkle with remaining Parmesan. BAKE 13 to 15 min. or until golden brown.
Yield: 32 bites. Per bite= 71 Calories; 4g Fat (47.4% calories from fat); 2g Protein; 8g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 182mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

cheesecake delights

This is my slightly lower calories and fat version.



Cheesecake Delights
1 pouch Betty Crocker sugar cookie mix
1 box (4 serving) instant fat free sugar free cheesecake pudding mix
1 egg
1 TB olive oil
1/4 c. sugar free raspberry jam

Heat oven to 350*. Combine sugar cookie mix, pudding mix, egg and olive oil. Roll mixture into balls. Place balls on ungreased cookie sheet; press thumb or wooden spoon into center. Put a little jam into each indention. Bake 10-15 minutes or until lightly golden brown.
Yield: 36 cookies. Per cookie= 65 Calories; 2g Fat (24.1% calories from fat); 1g Protein; 12g Carbohydrate; 0g Dietary Fiber; 5mg Cholesterol; 73mg Sodium. Exchanges: 0 Lean Meat; 0 Fat.

Ritz PB cookies

I got these from the WW boards.

Ritz PB cookies
32 Ritz crackers, reduced fat
3 oz almond bark
1/3 c. honey roasted peanut butter

Melt almond bark and set aside. Put a little peanut butter on 16 crackers and top with remaining crackers. Dip in melted almond bark.
Yield: 16 cookies. per cookie= 90 Calories; 6g Fat (55.0% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.

Broccoli Cheese Casserole

The original recipe came from a Campbell's ad in a magazine. I lightened it up just a bit.

Broccoli Cheese Casserole

24 ounces broccoli flowerets
1/2 cup skim milk
2 teaspoons mustard
10 3/4 ounces soup, 98% ff brocolli cheddar
1/2 cup cheese, 2% shredded sharp cheddar
1/3 cup stuffing crumbs



Stir the broccoli, milk, mustard, soup and cheese in a 1 1/2-quart casserole.
Sprinkle stuffing crumbs over the broccoli mixture.
Bake at 350 degrees F for 30 minutes or until hot.

Yield: 4 servings. Per serving= 185 Calories; 5g Fat (22.4% calories from fat); 13g Protein; 26g Carbohydrate; 6g Dietary Fiber; 14mg Cholesterol; 869mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Yield: 6 servings. per serving= 123 Calories; 3g Fat (22.4% calories from fat); 8g Protein; 17g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 579mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.


steady plodding brings prosperity; hasty speculation brings poverty. - Proverbs 21:5

Panhandler Casserole

This is very yummy and easy!

Panhandler Casserole
1 cup ham, extra lean
1/4 cup green chiles
3/4 cup cheese, 2% shredded sharp cheddar
4 eggs
3 egg whites
1/2 cup skim milk
1 tablespoon flour

Spray 11x7 pan with cooking spray. Layer diced ham in bottom of prepared pan. Top with cheese. combine eggs, egg whites, milk, green chilies and flour. Pour over cheese layer. Sprinkle with smoked paprika. Bake at 350* for 30-35 minutes.
yield: 4 servings. Per serving= 204 Calories; 11g Fat (47.7% calories from fat); 21g Protein; 5g Carbohydrate; trace Dietary Fiber; 218mg Cholesterol; 768mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Mexi skillet helper

This is a one for the Quick & Easy cookbook!

Mexi skillet Helper
8 oz ground beef, 96/4
1 c. Smart Taste elbow macaroni
2 tsp taco seasoning
10 3/4 oz nacho cheese soup
14.5 oz diced tomatoes, drained

Brown ground beef and add taco seasoning; drain grease. Cook macaroni in boiling water. Add soup and tomatoes to beef; combine well. Add cooked pasta and combine.
Yield: 4 servings. Per serving= 236 Calories; 8g Fat (28.4% calories from fat); 17g Protein; 27g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 731mg Sodium. Exchanges: 1 Vegetable; 0 Other Carbohydrates.

whatever you do, do your owrk heartily, as for the Lord rather than for men...It is the Lord Christ whom you serve. - Colossians 3:23, 24 (NAB)

chiliquilla

This was delicious! and it really wasn't hard to throw together either.

Chiliquilla
8 ounces ground beef, 96/4
Cooking spray
6 (6 inch) corn tortillas, torn into strips
2 eggs, beaten
1 egg white
8 oz canned mild enchilada sauce
2 oz sliced black olives
2 TB chopped green onions
1/2 cup light sour cream
1/2 cup shredded light Cheddar cheese

Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside. Spray pan with cooking spray. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.
Yield: 4 servings. Per serving= 282 Calories; 11g Fat (36.4% calories from fat); 22g Protein; 23g Carbohydrate; 2g Dietary Fiber; 136mg Cholesterol; 637mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

"Do not merely listen to the word, and so deceive yourselves. Do what it says." -James 1:22

SW Hominy

This was really quick and easy but it was a small portion.

SW Hominy
15 oz can hominy, drained
1/3 c. diced lean ham
2 oz Velveeta light
1/4 c. diced green chilies

Combine all ingredients in medium saucepan and stir until cheese is melted.
Yield: 3 servings. per serving= 203 Calories; 6g Fat (25.0% calories from fat); 11g Protein; 26g Carbohydrate; 4g Dietary Fiber; 19mg Cholesterol; 1022mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Pork w/ Peach & Black Bean Salsa

I think the original recipe came from allrecipes.com. I made a few slight revisions. I think this recipe would be Core (Weight Watchers).

Pork w/ Peach & Black Bean Salsa
1 pound pork sirloin chops, cubed
salt and pepper to taste
1/4 cup cornmeal
2 tsp extra virgin olive oil
1/4 cup fat free chicken broth
1 cup prepared salsa
1 (15 ounce) can sliced canned peaches, drained, diced
1 (15 ounce) can black beans; rinsed and drained
1 tablespoon chopped fresh cilantro

Season cubed pork with salt and pepper to taste. Place meat in a large plastic bag with the cornmeal. Shake well to coat the meat. Discard remaining cornmeal. Heat the oil in a large skillet over medium high heat. Place the coated meat in the skillet and saute for 5 to 10 minutes, or until browned. Reduce heat to medium. Pour in the broth, salsa, peaches and beans. Stir well and simmer for 15 to 20 minutes. Stir in the cilantro. Yield: 5 servings. Per serving= 269 Calories; 11g Fat (38.5% calories from fat); 18g Protein; 23g Carbohydrate; 7g Dietary Fiber; 43mg Cholesterol; 562mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.

Broccoli Alfredo

This is a quick and easy way to use left over turkey.


Broccoli Alfredo

· 6 oz Smart Taste linguine
· 12 oz frozen broccoli flowerets
· 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup, 98% Fat Free
· 1/2 cup skim milk
· 1/4 cup grated reduced fat Parmesan cheese
· 1/4 teaspoon ground black pepper
· 1 1/2 cups cubed cooked turkey breast

Cook the linguine according to the package directions. Add the broccoli for the last 4 minutes of the cooking time. Drain the linguine and broccoli well in a colander.
Stir the soup, milk, cheese and black pepper in a 12-inch skillet over medium heat. Add the turkey and linguine mixture and cook until it's hot and bubbling.
Yield: 5 servings. Per serving= 282 Calories; 6g Fat (19.4% calories from fat); 21g Protein; 39g Carbohydrate; 6g Dietary Fiber; 39mg Cholesterol; 390mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

Black Bean corn muffins

These were pretty good!

Black Bean corn muffins
cooking spray
1 egg
1/3 cup skim
1/2 cup diced roasted red pepper
1/2 cup corn
1/2 cup black beans
1/2 teaspoon granulated garlic
1 (8 1/2 ounce) box Jiffy corn muffin mix
1 teaspoon EVOO

Preheat oven to 400 degrees F. Spray a mini-muffin tin with pan spray.
In a large bowl, beat together the egg and milk. Add all remaining ingredients and mix well.
Fill the mini-muffin tins to three-quarters full and bake at 400 degrees F for 15-18 minutes until lightly browned.
Turn out and serve immediately or let cool on rack or towel.
Good with Cajun dishes, chili, fish, and even for breakfast!
Yield: 32 muffins. Per muffin= 42 Calories; 1g Fat (24.8% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

Carrot Cake Muffins

These tasted ok but they are really sticky and gummy. I don't think they are cookbook-worthy (meaning they won't be in my next cookbook).

Carrot Cake Muffins
1 Box Angel Food Cake Mix
2 teaspoons Cinnamon
1 (1 oz.) Package Jello Sugar Free Instant Butterscotch Pudding Mix
1 Cup Shredded Carrots
1 (15 oz.) Can Crushed Pineapple in juice, undrained
15 oz. Pure Pumpkin
1/2 Cup Raisins

Preheat oven to 350 degrees. Mix first 6 ingredients together. Fold in raisins if using. Pour 1/2 Cup mixture into 14 wells of muffin pans spayed with nonstick cooking spray. Make sure you fill any unused wells with water. Bake for 50-60 minutes or until toothpick inserted in the middle comes out clean. Cool completely on a wire rack. Serves: 14 Per Serving: 164 Calories; trace Fat (1.2% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 310mg Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

Stuffing Meatballs

These were good too!

Stuffing Meatballs
1/2 pound ground beef, 96/4
1/2 pound sausage, reduced fat, JC Potter
1 egg white
1 cup stuffing cubes

Preheat oven to 350*. Cover jelly roll pan with foil and spray with cooking spray. Combine all ingredients and form 24 meatballs.
Yield: 24 meatballs. Per meatball= 52 Calories; 2g Fat (33.7% calories from fat); 5g Protein; 4g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 151mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

Orange Cranberry Bark

This was delicious!

Orange Cranberry Bark
2 c. chocolate chips
1 TB fresh orange zest
1/3 c. craisins

Cover jelly roll pan with foil. In medium bowl, melt chocolate chips in microwave, stirring after every 40 seconds. Add orange zest and craisins; combine well. Spread in prepared pan. Chill. Break into pieces.
Yield: 16 servings. Per serving= 142 Calories; 8g Fat (47.0% calories from fat); 1g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.

cocktail Orange Pecans

another T-day snack! :)

Cocktail Orange Pecans
2 c. pecan halves
1 TB fresh orange zest
1 TB light margarine
2 TB vanilla vodka

Combine all ingredients in 1.5 quart slow cooker. Cover and cook 1-2 hours, stir occasionally.
Yield: 8 servings. Per serving= 195 Calories; 19g Fat (85.5% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 1/2 Fat.

Holiday Fruit Salad

This was another Thanksgiving yummy!

Holiday Fruit Salad
2 granny smith apples, cored and diced
2 navel oranges peeled, all white pith removed, diced
1/3 C craisins
15oz can crushed pineapple in juice, not drained
2 TB Splenda


Combine all ingredients and chill for at least one hour.
Yield: 8 servings. Per serving= 79 Calories; trace Fat (1.1% calories from fat); 1g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 1/2 Fruit.

Apple cider Turkey Breast

Happy Thanksgiving everyone! This yummy turkey is what we enjoyed today.


Apple Cider Turkey Breast
4 pounds turkey breast, boneless and skinless, thawed
2 packets apple cider, sugar free packet
2 tsp. kosher salt
2 tsp. paprika
1 tsp. freshly ground black pepper
1/2 tsp. rosemary
1/2 tsp. garlic powder
1/4 tsp. chipotle pepper

Remove any gravy or giblet packets and discard or save for another use. Place the breast in a 5 quart slow cooker. combine the sugar free apple cider packet with 1/4 cup boiling water; pour over the turkey. Combine the remaining apple cider packet, salt, paprika, black pepper, rosemary, garlic powder, and chipotle pepper. Rub over the top of the turkey breast. Cover the crockpot and cook on LOW for 7-9 hours or high 4-6 hours.

Yield: 12 servings. Per serving= 173 Calories; 1g Fat (5.8% calories from fat); 37g Protein; 1g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 393mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fat.

Teriyaki Stir Fry

Thanks to Jeff for this quick and easy recipe!

Teriyaki Stir Fry
2 teaspoons extra virgin olive oil
7 ounces smoked sausage, healthy ones
1 cup bell pepper
1 tablespoon onion
1 cup broccoli flowerets
1 cup pineapple
dash garlic powder
2 TB teriyaki sauce
1 cup brown rice, cooked

Add olive oil to skillet or wok. Add sausage, pepper, onion and broccoli. Stir fry until vegetables are crisp tender. Add pineapple, garlic powder and teriyaki sauce and heat through. Serve over cooked rice.
yield: 3 servings. 1 serving= 251 Calories; 7g Fat (24.6% calories from fat); 12g Protein; 35g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 1036mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fruit; 1/2 Fat.

Mexican Charro Beans

These are not a quick dish but they were tasty! and they'll make your nose run a bit.

MEXICAN CHARRO BEANS
2 qts. of boiling water
1 lb. dry pinto beans (I soaked them over night)
2 slices of Bacon, cooked and chopped
2 teaspoons chili powder
14.5 oz tomatoes with green chilies, undrained
1 Small Onion (Chopped)
1 fresh OR Pickeled jalapeno (Added whole)
2 garlic cloves (Chopped)
1/2 cup Cilantro (Chopped)
Salt, garlic powder,onion powder to taste.

When water comes to a rolling boil, then add your beans and bacon, not before. Let SLOW boil for at least an hour with a lid on the pot. You want to keep the bean juice on and above your beans at all times, at least 2 inches. After a good 1 1/2 hrs. of cooking, add the rest of the above ingredients and cook at a LOW and SLOW Boil with the lid on it for another 1-1/2 hrs. Add HOT water if needed, only a small bit at a time, you want your bean juice to thicken, remember to always keep your juices at least a good 2" inches above your beans. VERY IMPORTANT:The last 30 mins. of cooking add your salt and seasonings, but not until then.. this is what will help thicken up your juices.
Yield: 6 servings. Per serving (1 1/2 cups)= 291 Calories; 2g Fat (6.6% calories from fat); 18g Protein; 53g Carbohydrate; 19g Dietary Fiber; 2mg Cholesterol; 346mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.

Holiday Popcorn

This recipe came from the WW boards. It's easy and tasty!

Holiday Popcorn
4 c. popped 94% ff popcorn
1 oz Almond Bark
candy sprinkles

Melt almond bark in microwave, being careful not to burn. Add popcorn, being sure to leave out all unpopped kernels. Fold popcorn in until well coated. Pour onto cookie sheet covered with wax paper. Sprinkle with candy sprinkles and cool.

Yield: 4 servings. Per serving=
54 Calories; 3g Fat (40.8% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates.

Ham & Egg Fried Rice

This is a quick and tasty lunch!

Ham & Egg Fried Rice

1 tablespoon extra virgin olive oil
1 tablespoon onion
1 dash garlic powder
1 cup frozen peas
1/2 cup shredded carrots
1/2 cup ham, extra lean, diced
1 cup cooked brown rice
2 tablespoons low sodium soy sauce
1/4 tsp pepper
1 large egg
1 egg white
Green onions (optional)

Heat a 14 inch wok or large skillet over high heat. Add olive oil to wok; Add onion and garlic. Cook until translucent. Add peas, carrots and ham; stir fry 2 mins. or until ham begins to brown. Reduce heat to med high. Add cold rice to wok; stir fry 2 mins. Stir in soy sauce and pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 sec. or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.
Yield: 3 servings= 224 Calories; 8g Fat (31.6% calories from fat); 12g Protein; 26g Carbohydrate; 4g Dietary Fiber; 73mg Cholesterol; 820mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

Chicken of the gods

I'm not sure how the name of this recipe came about. It was ok but pretty bland. I added the dijon mustard to spice it up.


Chicken of the gods
2 Tbsp dry mustard
1 1/2 pounds boneless skinless chicken breasts
10 3/4 ounces chicken and rice soup, condensed (10 oz)
3 tablespoons dijon mustard
1/2 cup shredded carrots
6 ounces frozen broccoli flowerets

Place frozen chicken breasts in 3 quart slow cooker. Combine mustard with soup and pour over chicken. Top with carrots and broccoli. Cook on low 7-8 hours.
Yield: 4 servings= 262 Calories; 5g Fat (16.2% calories from fat); 44g Protein; 9g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 771mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

The Lord will work out his plans for my life- for your faithful love, O Lord, endures forever. Don't abandon me, for you made me. - Psalm 138:8

Chili Vegetable Soup

The original recipe for this soup came from Pampered Chef.
it's a tasty lunch.

Chili Vegetable Soup

15 ounces ranch-style beans
14 1/2 ounces canned tomato wedges
1 tablespoon taco seasoning mix
1 cup celery
2 tablespoons onion
1 1/2 cups yellow squash
14 ounces fat-free chicken broth

combine all ingredients in a large saucepan. Bring to a boil and then simmer 10-15 minutes.
Yield: 3 servings= 210 Calories; 3g Fat (12.2% calories from fat); 14g Protein; 37g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 1312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

easy oatmeal packet cookies

This came from the Weight Watcher boards. they have good flavor but seem a little rubbery.

Oatmeal Packet Cookies
1 packet instant oatmeal
1/4 cup hot water
1/2 tsp. baking powder
1 - 2 Splenda packets to taste
Cinnamon, spices to taste

Stir all ingredients and let sit for 5 minutes. Place "dough" in 4 mounds on a cookie sheet sprayed with Pam. Bake at 350 for 15 minutes.
These are only the point cost of the oatmeal.

Ham & Broccoli Braid

This was a delicious dinner and it didn't take long to put together.

Ham & Broccoli Braid

3/4 cup ham, extra lean, chopped
2 cups frozen broccoli flowerets, chopped & thawed
2 tablespoons onion, chopped
1 tablespoon dried parsley
2 tablespoons Dijon mustard
3/4 cup cheese, 2% shredded sharp cheddar
16 ounces crescent rolls, reduced fat


Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ham, broccoli, onion, parsley, mustard and cheese. Stir well. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip. Fold the side strips over filling, alternating strips from each side. Pinch or twist to seal. Bake in preheated oven for 20 to 25 minutes, until deep golden brown.
yield: 6 servings= 329 Calories; 16g Fat (42.0% calories from fat); 14g Protein; 37g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 1024mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Sausage & Pasta

I don't know why i didn't revise this recipe sooner! It's delicious! The original is one I used to make in college, long before WW.

Sausage & Pasta
4 oz Smart Taste penne pasta
8 oz reduced fat pork sausage
2 (14.5) oz cans Italian stewed tomatoes, undrained
4 oz light cream cheese

Cook pasta in boiling water. cook sausage and drain well. Add tomatoes and cream cheese, turn heat to low and simmer; stir to combine cream cheese. Add cooked pasta and serve.
Yield: 4 servings. Per serving= 336 Calories; 14g Fat (35.4% calories from fat); 19g Protein; 38g Carbohydrate; 5g Dietary Fiber; 37mg Cholesterol; 590mg Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

skillet Ham, Cabbage and Potatoes

This made a tasty and quick lunch!

Skillet Ham, Cabbage and Potatoes
2 teaspoons extra virgin olive oil
1 tablespoon onion, chopped
8 ounces cabbage, coarsely chopped
8 ounces potatoes, scrubbed and sliced
1 dash seasoning salt
1 dash paprika
8 ounces ham cubes

In a large skillet over medium heat, saute onions in olive oil. When tender add thinly sliced potatotes and cabbage; stir. Cover and cook for 2 minutes then stir; repeat. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.
Yield: 3 servings. Per serving= 244 Calories; 11g Fat (41.1% calories from fat); 16g Protein; 20g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 1014mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 Fat.

Mexican casserole

This was supposed to be cooked in the slow cooker but I tried to bake it in the oven. It was not good. it was too mushy.

Slow cooker Mexican Casserole
8 oz reduced fat sausage, browned and drained
3/4 cup cornmeal
1 cups skim milk
1 egg
1 (14.5 ounce) can diced tomatoes and green chilies
1 cup frozen corn
1 (1.25 ounce) package taco seasoning mix
1 cup shredded Mexican blend cheese, reduced fat

Directions
Spray interior of slow cooker with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place sausage in slow cooker. In small bowl, combine cornmeal, milk and egg. Stir into sausage. Add tomatoes, corn and seasoning mix. Stir well. Cover and cook on low 4 to 6 hours. Top with cheese 5 minutes before serving. Recover to melt cheese.
Yield: 6 servings. Per serving= 274 Calories; 11g Fat (35.2% calories from fat); 18g Protein; 27g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 1098mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Honeybun Muffins

These are soooo good. Based on the Honeybun Cake recipe in Raquel's Just Desserts.


Honeybun Muffins

18 1/4 ounces yellow cake mix, reduced sugar
2 egg whites
1/4 cup brown sugar, packed
2 teaspoons cinnamon
4 ounces unsweetened applesauce
1 cup water
1/4 cup splenda

Preheat oven to 350*. Combine cake mix, egg whites, applesauce and water. Pour half into 20 muffin cups. combine brown sugar, cinnamon and Splenda; sprinkle over cake batter. Top with remaining batter. Bake 15-20 minutes. You could also top these with a vanilla frosting or glaze.
Yield: 20 muffins. Per muffin= 111 Calories; 2g Fat (14.1% calories from fat); 1g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 187mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Saucey Chili

I thought this turned out pretty good. i like wing sauce. Might need to add some onion or something though.

Saucey Chili

8 ounces ground beef, 96/4
1/3 cup wing sauce, Frank's
30 ounces pinto beans, canned
14 1/2 ounces canned roasted tomatoes

Brown ground beef; add wing sauce. Add drained beans and undrained tomatoes.
simmer 15 minutes.
Yield: 4 servings. Per serving= 211 Calories; 2g Fat (10.4% calories from fat); 18g Protein; 30g Carbohydrate; 6g Dietary Fiber; 30mg Cholesterol; 1320mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable.

Creamed Corn soup

This was a recipe from the recipe club i revised slightly.

Creamed Corn Soup

1 1/2 Cups fat-free milk
2 Tablespoons Promise spread
1 (15 ounce) can cream-style corn
3 Tablespoons all-purpose flour
1 (2 ounce) jar chopped pimiento, drained
2 teaspoons dried onion flakes
Black pepper to taste

In a small saucepan, combine Promise spread, flour and pepper. Whisk in milk; add corn. Stir in pimiento, onion flakes, and black pepper. Cook over medium heat for 5 minutes, stirring often.
Yield: 3 servings. Per serving (about 1 cup)= 184 Calories; 1g Fat (4.3% calories from fat); 8g Protein; 39g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 530mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk.

Cajun Stew

I made this overnight last night. It is delicious!


Cajun stew
1 tablespoon McCormick® Paprika
2 teaspoons McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Crushed Red Pepper
7 oz. smoked sausage, Healthy Ones
2 TB diced onions
1 cup coarsely chopped green bell pepper
1 cup sliced celery
2 cans (14 1/2 ounces) diced tomatoes, and okra undrained
1 cup reduced sodium chicken broth
1 McCormick® Bay Leaves
2 tsp Cajun seasoning
1 lb boneless skinless chicken thighs, cut in bite-sized pieces
3 c. water
1 c. instant brown rice

1. Mix paprika, thyme, garlic powder and red pepper in small bowl. Place sausage, onions, bell peppers, celery, tomatoes, chicken broth, bay leaves and 2 tablespoons of the seasoning mixture in 5 quart slow cooker. Stir to blend well. Top with chicken. Sprinkle with remaining seasoning mixture. Cover.
2. Cook 8 hours on LOW or 4 hours on HIGH or until chicken is cooked through and vegetables are tender.
3. Gently stir in rice. Cover. Cook 15 to 20 minutes on HIGH or until rice is tender. Remove bay leaves before serving.
Yield: 6 servings. Per serving (about 1 ½ cups)= 274 Calories; 7g Fat (20.6% calories from fat); 21g Protein; 35g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 748mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Penne & Smoked Sausage

This was definitely easy and it was good, but i think i might like it better with broccoli. and a dash of nutmeg...

Penne & Smoked Sausage

7 ounces smoked sausage, healthy ones
10 3/4 ounces soup, cream of chicken 98% ff
1 cup skim milk
1 cup pasta, smart taste
2/3 cup mozzarella cheese, 2%
1 cup frozen peas

Cook pasta in saucepan of boiling water. meanwhile, in large skillet, saute' sliced sausage. Add soup and milk. When well combined add frozen peas and mozzarella cheese. Simmer over low heat. Add cooked pasta and combine.


Yield: 4 servings. Per serving=
285 Calories; 7g Fat (22.2% calories from fat); 19g Protein; 37g Carbohydrate; 5g Dietary Fiber; 36mg Cholesterol; 924mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk.

Pumpkin Gingerbread

I had a hard time getting this done in the middle. Too much pumpkin and applesauce I think.

Pumpkin Gingerbread
1/2 cup light brown sugar -- packed
2 teaspoons Splenda
1/4 cup applesauce, unsweetened
3 egg whites
1 cup pumpkin, canned -- solid pack
1/4 cup water
1/4 cup light corn syrup
2 teaspoons molasses
1 1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon confectioner's sugar

Preheat oven to 350°. Pam an 8-inch square pan. Mix sugars and applesauce until smooth. Add egg whites, pumpkin, water, syrup, molasses and blend until smooth. Pour into prepared pan; bake until slightly pulled away from sides of pan and toothpick inserted in center comes out clean (about 30 - 35 minutes). Do not overbake. Let cake cool at least 15 minutes. Cake is best when served hot. Sprinkle powdered sugar on top. Makes 8 servings.
per serving= 181 Calories; trace Fat (1.5% calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

Pumpkin Smoothie

This was delicious after I added a tablespoon of Splenda! I think my niece would love it!

Pumpkin Smoothie
1/2 c. canned pumpkin
3/4 c. skim milk
1/2 tsp. cinnamon
dash nutmeg
1 TB Splenda
2 tsp brown sugar
6 ice cubes

Combine all ingredients in blender and blend until smooth.
Yield: 1 serving= 105 Calories; 1g Fat (4.2% calories from fat); 7g Protein; 19g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 100mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

Buffalo Chicken Chili

This is great!

Buffalo Chicken Chili
1 2/3 cups roasted chicken breast meat
1/3 cup wing sauce, Frank's
1 cup celery
1/2 cup shredded carrots
2 tablespoons diced onion
30 ounces fat-free chicken broth
2 cups water
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
14 1/2 ounces canned tomatoes
dash garlic powder
15 ounces great northern beans, canned

Spray large saucepan with cooking spray. Saute' onion, celery and carrots. Add broth, diced chicken, wing sauce, water, paprika, tomatoes, garlic powder and beans. Bring to a boil, then simmer 15-20 minutes.
Yield: 5 servings. Per serving (about 1 1/2 cups)= 228 Calories; 4g Fat (14.6% calories from fat); 29g Protein; 25g Carbohydrate; 6g Dietary Fiber; 44mg Cholesterol; 939mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fat.

coconut oatmeal cookie bars

These were okay. i probably won't make them again though...something just seemed to be missing. probably the fat! : )

Coconut Oatmeal Cookie Bars
1 cup packed brown sugar
1/2 cup applesauce
1/2 cup Splenda
1/4 cup egg beaters
1/4 cup water
1 tsp. vanilla
3 cups oats
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
½ c. coconut flakes

Heat oven to 350 degrees F. In a large bowl, beat brown sugar, applesauce and Splenda until creamy. Add egg beaters, water and vanilla; beat well. Add combined oats, flour, salt , baking soda and coconut; mix well. Press dough into an ungreased 9x13 pan. Bake 30-35 minutes. Yields: 24 bars Nutritional Information: 104 Calories; 1g Fat (10.1% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Shrimp & black bean chili

I made this tonight but probably won't make it again. The shrimp really messed it up. It's hard to get good shrimp here.


Shrimp 'n' Black Bean Chili
Serving Size : 4cooking spray
1/2 cup chopped onion
1/2 cup chopped green pepper
15 oz canned black beans -- rinsed and drained
14 1/2 oz diced tomatoes -- undrained
1 cup fat-free chicken broth
1/3 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried basil
1/2 pound cooked shrimp -- peeled and deveined

Spray large saucepan with cooking spray. Saute’ onion and green pepper for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired. (Add POINTS for rice, not Included in nutritional facts.) Per Serving (excluding unknown items): 188 Calories; 2g Fat (9.0% calories from fat); 22g Protein; 22g Carbohydrate; 7g Dietary Fiber; 111mg Cholesterol; 748mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

South of the Border Casserole

This was ok...I probably won't make it again though. I think I just don't like sweet meat and the honey really did make it sweet. Or maybe I would have liked it better with light cream cheese instead of fat free sour cream?


South of the Border Casserole

1/2 pound ground beef, 96/4
2 tablespoons diced onion
1/2 cup bell pepper
2 jalapenos, fresh jalapeno peppers, minced (use rubber gloves)
2 medium whole tomatoes (28 ounce)
1 cup nonfat sour cream
1 tablespoon honey
1 tablespoon chili powder
1/2 teaspoon salt
4 ounces pasta, smart taste

Brown ground beef. Add the onions and green pepper, cooking until softened. Stir in the jalapeno peppers, tomatoes, sour cream, honey, chili powder and salt.
Add the pasta and 1 cup water. Stir, cover, lower the heat and gently simmer until the pasta is tender, about 25 minutes. Stir every five minutes, to keep the pasta from sticking to the saucepan bottom.
Yield: 4 servings. Per serving= 244 Calories; 3g Fat (11.4% calories from fat); 20g Protein; 38g Carbohydrate; 5g Dietary Fiber; 37mg Cholesterol; 380mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.

Chili Relleno Bake

This turned out very well!

Chili Relleno Breakfast Bake
1 c. shredded reduced fat cheddar cheese
12 oz. fat free evaporated milk
3 egg whites
6 , 7" corn tortillas, torn into 2" pieces
8 oz chopped green chilies
1/2 cup salsa
2 Tbsp. chopped cilantro

Preheat oven to 350. Spray an 8" square baking dish with nonstick cooking spray and set aside. In a large bowl, combine cheese, milk, egg whites, tortillas, green chilies, and salsa. Mix well; pour into prepared pan. Bake for 35 minutes or until set. Sprinkle cilantro over the top. Let stand 5 minutes before serving.
Yield: 4 servings. Per serving= 268 Calories; 7g Fat (23.6% calories from fat); 19g Protein; 33g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 706mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Non-Fat Milk; 0 Fat.

Pork Stuffing Balls

These are pretty good but I had no idea how fatty ground pork is so i'm not sure i'll ever make them again.


Pork stuffing Balls
1/2 cup herb-seasoned dry bread stuffing mix
3/4 cup hot water
1 pound ground pork
1/2 tsp sage
1/2 tsp fennel seed
dash red pepper flakes
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 egg, beaten

Preheat oven to 350*. In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and seasonings. Shape the mixture into 1 inch balls. Place the balls on a large baking sheet covered with foil. Bake 35-45 minutes, until golden brown.
Yield: 32 balls. Per ball: 47 Calories; 3g Fat (62.4% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

What does it profit a man to gain the whole world, and forfeit his soul? -Mark 8:36

Slow cooker pork chops & potatoes in mustard sauce

This was REALLY good!


Crock pot Pork Chops and Potatoes in Mustard Sauce
1 ½ lbs bone in pork sirloin chops, frozen
1 lb potatoes -- thinly sliced
1 10 3/4-ounce can Campbell's 98% Fat Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1 dash garlic powder
1/4 teaspoon black pepper
2 TB onion - sliced

In 3 quart slow cooker, place pork chops. Top with potatoes. Mix soup, chicken broth, mustard, thyme, garlic, pepper and onion. Pour over potatoes. Cover and cook on LOW for 7 to 9 hours or on HIGH 4 to 5 hours. Yield: 4 servings. Per serving: 308 Calories; 8g Fat (25.0% calories from fat); 27g Protein; 30g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 573mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Mandarin Coleslaw

This came from the recipe club. It was pretty good the first day, but not as good on following days.

Mandarin Coleslaw

HU 2 Serving size 6

11 oz. Mandarin Oranges - drained
1 1/2 oz. sliced almonds
1/3 cup Newmans Own LF Sesame Ginger salad dressing
16 oz. shredded cabbage - coleslaw mix

Mix everything together Let sit for flavors to blend.
This one came from Cooking Light magazine Sept. 2008

Green Chili Casserole

This wasn't as good as I had hoped.

Green Chili Casserole

1/2 pound ground beef, 96/4
8 corn tortillas (6 inch)
2 tablespoons onion, diced
1/2 tsp. chili powder
1/2 tsp cumin
4 ounces cheese, 2% shredded sharp cheddar, shredded
4 ounces green chiles (4 ounce) chopped
10 3/4 fluid ounces soup, cream of chicken 98% ff
1/2 cup skim milk
3 medium tomatoes


Preheat oven to 325 degrees F (165 degrees C). Spray 13x9 pan with cooking spray.
In a medium skillet over medium heat, cook the ground beef and onion until done; drain fat. Add seasonings and green chilis.
Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the beef mixture and half the cheese. Layer with the remaining tortillas, beef mixture, and remaining cheese. Top with diced tomatoes. In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.
yield: 6 servings. Per serving= 237 Calories; 8g Fat (28.7% calories from fat); 17g Protein; 26g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 458mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 0 Fat.

Mexican Rice Casserole

Made this today--it's very good!

Mexican Rice Casserole
1/2 pound lean ground beef
2 TB diced onion1 large green pepper, chopped
16 oz can kidney beans, rinsed and drained
14.5 oz can diced tomatoes, undrained
8 oz can tomato sauce
1/4 cup water
1 package taco seasoning
1 tablespoon chili powder
1 cup instant rice, uncooked

In a non stick skillet, brown beef, onions and peppers. Combine all ingredients in a slow cooker, except for rice. Cook on low for 8 hours. Stir in rice, cover and cook until rice is tender (about 15 minutes).
Yield: 6 servings. Per serving (about 1 cup)= 272 Calories; 2g Fat (6.9% calories from fat); 10g Protein; 38g Carbohydrate; 6g Dietary Fiber; 10mg Cholesterol; 578mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

maple corn bread

This was ok. it smelled like maple but didn't taste so much like it.


Maple Corn Bread

1-1/4 cups reduced fat Bisquick
1 cup cornmeal
1 egg
3/4 cup fat-free milk
1/4 cup reduced sugar maple syrup
1 tsp maple flavoring
3 tablespoons Promise spread

In a large bowl, combine the Bisquick and cornmeal. In a small bowl, whisk together the egg, milk, syrup and Promise spread; stir into dry ingredients just until moistened. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12 servings. per serving= 110 Calories; 1g Fat (11.6% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat.

Creamy Taco Soup

This was delicious!

Creamy Taco Soup

1/2 pound ground beef, 96/4
2 TB chopped onion
15 ounces canned pinto beans, undrained
15 oz fat free refried beans
15 ounces chili, Wolf brand, turkey w/ beans, 99% ff
14 1/2 ounces stewed tomatoes
11 ounces tomatoes with green chilies
10 3/4 ounces nacho cheese soup
8 ounces fat-free sour cream


Brown ground beef with onions in large saucepan. Add remaining ingredients except sour cream. Cook and stir over low heat until soup is very hot. Gently stir in the sour cream and heat on low til very hot.
Yield: 8 servings. Per serving= 239 Calories; 5g Fat (16.4% calories from fat); 18g Protein; 34g Carbohydrate; 7g Dietary Fiber; 24mg Cholesterol; 1132mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Other Carbohydrates.

Parmesan Supper Bread

this came from the recipe club. It is such an easy and tasty bread!

Parmesan Supper Bread
1 1/2 Cups reduced fat Bisquick
1 Tablespoon Splenda Granular
1 Tablespoon dried onion flakes
1 teaspoon dried parsley flakes
2 Tablespoons fat free margarine
1 egg white
1/2 Cup fat-free milk
1 TB reduced fat Parmesan Style Grated Topping

Preheat oven to 400 degrees. Spray a 9-inch round cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix, Splenda, onion flakes and parsley flakes. Cut in margarine. Add egg and milk. Mix well to combine. Spread batter into prepared cake pan. Evenly sprinkle Parmesan cheese over top. Bake for 15 to 17 minutes. Place cake pan on a wire rack and spray top lightly with butter-flavored cooking spray. Let set for 5 minutes. Cut into 8 wedges. Serve warm.
Yield: 8 servings. Per serving= 111 Calories; 3g Fat (25.0% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 349mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

BBQ chicken

I made this in the crock pot today. It cooked really fast! I think potatoes would be good in it.

Barbecue Chicken
1 1/2 pounds chicken breasts, no skin, no bone, R-T-C--frozen
1/2 cup fat-free Italian salad dressing
1 cup barbecue sauce
2 tablespoons worcestershire sauce
2 tablespoons brown sugar

Place frozen chicken in 3 qt slow cooker. Combine other ingredients and pour over chicken. Cook on low 5 hours. Yield: 5 servings. Per serving= 226 Calories; 4g Fat (18.2% calories from fat); 31g Protein; 13g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 876mg Sodium. Exchanges: 4 Lean Meat; 1 Other Carbohydrates.

microwave popcorn

I saw this on the WW boards and had to try it! WalMart no longer carries my 94% ff popcorn and i refuse to buy that expensive Orville Redenbacher. many of the kernels didn't pop but i was afraid it would burn so i might not have cooked it long enough. I didn't let it go all the way to 2 minutes.

Microwave Popcorn
3 TB popcorn kernels
1 brown paper bag
spray butter
seasoning

Put the popcorn kernels in the brown paper bag. Close and roll top down. Lay in microwave and cook 2 minutes. Pour in a bowl and top with butter spray and seasoning of your choice.
Yield: 1 serving= 130 cals, 1.5g fat, 5g fiber

Southwest Corn Dip

This is a variation of a recipe that is in my book Let's Get This Party Started.

SW Corn Dip
8 oz light cream cheese
2 oz chopped black olives
1 TB taco seasoning
11 oz Mexicorn, drained
4 oz green chilies, drained

Combine cream cheese, olives and taco seasoning. Then fold in corn and green chilies.
Serve with crackers or tortilla chips.
Yield: 8 servings. Per serving= 114 Calories; 6g Fat (47.5% calories from fat); 4g Protein; 11g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 372mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Buffalo Sloppy Joes

These are great!

Buffalo Sloppy Joes

8 ounces ground beef, 96/4
1/4 cup shredded carrots, chopped
1/2 cup celery, chopped
2 tablespoons onion, chopped
1 teaspoon Worcestershire Sauce
1/3 cup wing sauce, Frank's
1/4 cup ketchup
1 tablespoon fat free blue cheese salad dressing


Cook ground beef in skillet with pnion. Add carrot and celery. When beef is done add worcestershire sauce, wing sauce and ketchup. Combine well and add blue cheese dressing before serving. Serve on whole wheat bread.
Yield: 4 servings. per serving= 102 Calories; 2g Fat (20.6% calories from fat); 13g Protein; 8g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 794mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Other Carbohydrates.

Mocha Mint Cocoa

This came from the recipe club. It is sure to be my new winter favorite!

Mocha Mint Cocoa
1 envelope cocoa mix, no sugar
1 tsp. instant coffee granules
1/2 tsp. mint extract

combine with 1 cup boiling water.
Yield: 1 serving= 64 Calories; 1g Fat (14.8% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 171mg Sodium. Exchanges: 0 Lean Meat; 0 Other Carbohydrates.

Taco Stuff

I made this while i was at the farmers market today. It's good, filling and not too many points!

Taco Stuff
1/2 pound ground beef, 96/4
15 oz pinto beans, canned
2 tablespoons taco seasoning mix
2 tablespoons ranch-style dressing mix
1/2 cup corn
2 tablespoons green chiles
14 1/2 ounces canned tomato wedges
1 cup salsa

Brown ground beef and onion. Place all ingredients in 3 quart crock pot and cook on low 3-4 hours.
Yield: 4 servings. Per serving (about 1 cup) = 242 Calories; 3g Fat (11.5% calories from fat); 19g Protein; 35g Carbohydrate; 5g Dietary Fiber; 30mg Cholesterol; 1625mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Other Carbohydrates.

Fettucine Pie

This tasted ok but it was sort of messy to dish out. i don't think i'll make it again.

Italian fettucine Pie
1/2 lb 96/4 ground beef
3 TB finely chopped onion
14.5 oz stewed tomatoes, drained
1 can (8 oz) tomato sauce
1/2 teaspoon Italian seasoning
4 oz whole wheat fettuccine
1 egg white
3/4 cup shredded mozzarella cheese, 2 %
2 C. frozen chopped broccoli, thawed, or chopped fresh broccoli
3 TB reduced fat grated Parmesan cheese

1. Heat oven to 350°F. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, tomato sauce, Italian seasoning, and broccoli. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally.
2.Meanwhile, cook and drain fettuccine as directed on package.
3.In medium bowl, beat egg white. Stir in fettuccine and mozzarella cheese. Spray pie plate with cooking spray. Press pasta mixture evenly in bottom and up side of dish.
4. Spoon beef mixture evenly over top. Sprinkle with Parmesan cheese.
5. Bake uncovered 15 minutes.

Cheery Cherry Crock Pot Bread

This was tasty!

Cheery Cherry Crock Pot Bread

½ C. reduced fat Bisquick
¼ t. salt
1 egg
1/3 c. Splenda
2/3 c. maraschino cherries, drained
2 TB chopped pecans

Spray 1 1/2 quart slow cooker with cooking spray. Drain cherries, reserving 1 TB syrup. Combine bisquick & salt; add egg & Splenda. Add tablespoon of syrup and pecans. Fold in cherries. Cover with lid & cook 1-2 hours. Cool 10 minutes before removing from pan.
Yield: 4 servings. Per serving= 88 Calories; 3g Fat (34.5% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 167mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

chicken tortilla soup

I had tortilla soup at On The Border last week and then i realized i don't really have a tortilla soup recipe. So i made this one tonight. It tastes pretty good but not really like OTB. I think the salsa made a difference...i skipped the avocado but it would definitely be delicious! Of course i also skipped the tortilla chips for the top so i wonder if it is still Tortilla Soup??

Chicken Tortilla Soup

49 ounces fat-free chicken broth
1 1/2 cups roasted chicken breast meat
1 cup brown rice, instant
2 cups zucchini
1 cup salsa
1/2 cup corn
1/2 teaspoon cumin
1 teaspoon chili powder
1/4 cup diced onion
2 slices 2% milk pepperjack cheese slice

In large saucepan, combine all ingredients. bring to a boil then simmer 15 minutes.
Yield: 5 servings. Per serving (about 1 1/4 cups each)= 258 Calories; 5g Fat (14.4% calories from fat); 30g Protein; 34g Carbohydrate; 3g Dietary Fiber; 39mg Cholesterol; 993mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat.

cheesy apple bacon brunch

I revised this recipe to be a little lower in fat. it's pretty tasty!

Cheesy Apple Bacon Brunch
1 med apple, chopped
2 TB Splenda
1 1/2 c. reduced fat Bisquick
1/2 c. skim milk
1 egg
3 egg whites
1/2 c. reduced fat shredded cheddar cheese
2 slices bacon, cooked & crumbled


Heat oven to 375°F. Spray 9 inch pie plate with cooking spray. In small bowl, mix apple and Splenda; spread in baking dish. In medium bowl, stir Bisquick mix, milk and eggs until blended; pour over apple. Sprinkle with cheese and bacon. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.
yield: 4 servings. Per serving= 289 Calories; 9g Fat (27.3% calories from fat); 13g Protein; 39g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 804mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat.
Yield: 6 servings. Per serving= 192 Calories; 6g Fat (27.3% calories from fat); 9g Protein; 26g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 536mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.

Apple Dumplings

I made these this morning and took some to my friends at the farmers market. They were a hit!

Apple Dumplings
cooking spray
2 (8oz) pkgs of reduced fat crescent roll dough
2o oz sugar free apple pie filling sweetened with splenda
1/4 cup Splenda
12 oz. diet Mt. Dew
2 tsp ground cinnamon
4 Tbsp. fat free Promise margarine, melted

Preheat oven to 350 degrees. Spray an 9x13 pan with coking spray. Unroll crescent roll dough and separate into triangles. Place a large apple slice, or two smaller ones on the wide end of the dough and sprinkle with a small amount of cinnamon. Roll up apple in dough and place with point down in baking dish. Pour diet Mountain Dew over dumplings. Mix Splenda and remaining cinnamon in with melted margarine; pour over dumplings. Bake at 350 degrees for 30-35 minutes or until lightly browned. Serve warm with a dollop of Cool Whip free.
Yield: 16 dumplings. per dumpling= 117 Calories; 5g Fat (36.9% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 251mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 0 Other Carbohydrates.

steady plodding brings prosperity; hasty speculation brings poverty. -Proverbs 21:5

Veggie Pie

This is great for breakfast, brunch or any time really! Next time i need more spice in the egg mixture though.

Veggie Pie
cooking spray
3 cups potatoes o'brien
1 teaspoon Mrs Dash hot & spicy
1/4 cup green onions, sliced
2 whole eggs
3 egg whites
1 cup shredded zucchini
1/2 cup shredded carrots
1/2 cup cheese, 2% shredded sharp cheddar
dash hickory salt

Preheat oven to 375 degrees. Spray a 9-inch pie plate with cooking spray. In the bottom of the pie plate, press the potatoes to a crust form. Sprinkle the top of the hash browns with Mrs Dash seasoning. In a separate bowl, combine the onions, eggs, egg whites, zucchini, carrots, cheese and salt. Pour the egg vegetable mixture over "crust". Bake for 35 minutes or until knife comes out clean of the center. Serve immediately.
Yield: 4 servings. Per serving= 160 Calories; 5g Fat (29.5% calories from fat); 11g Protein; 18g Carbohydrate; 3g Dietary Fiber; 104mg Cholesterol; 764mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

steady plodding brings prosperity; hasty speculation brings poverty. -Proverbs 21:5

Taco Pasta Skillet

This was a super quick dinner tonight.

Taco Pasta Skillet
8 oz very lean ground beef
2 TB taco seasoning
1 can corn
1 can black beans
1 cup salsa
2 cups water
4 oz Smart Taste penne
4 oz light cream cheese

brown meat. Drain. Add taco seasoning, corn, beans, salsa, pasta and water. Simmer ~15 minutes until pasta is cooked. Add cheese and stir until melted.
Yield: 4 servings. Per serving= 369 Calories; 9g Fat (21.6% calories from fat); 26g Protein; 49g Carbohydrate; 11g Dietary Fiber; 46mg Cholesterol; 821mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Okra Rice

I made this tonight. it was yummy! It'll be a tasty lunch tomorrow.

Okra Rice
2 slices bacon
3 TB diced onion
1 lb frozen okra
14.5 oz fat free chicken broth
1 tsp. Cajun seasoning
1 c. uncooked instant brown rice

Brown bacon in large skillet. Remove and drain most of grease out of pan. Add onion and cook until translucent. Add okra and chicken broth. Dice bacon and add to pan with Cajun seasoning. Bring to a boil. Add rice, cover skillet and turn heat off. Let sit 5-10 minutes.
Yield: 4 servings. Per serving= 190 Calories; 2g Fat (7.3% calories from fat); 10g Protein; 38g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 284mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat.

Whatever you do, do your work heartily, as for the Lord rather than for men...It is the Lord Christ whom you serve. -Col. 3:23, 24 NASB

Roast Beef Hash

I made this today. It's great!

Roast Beef Hash

1 cup shredded carrots, chopped (1 cup)
1 pound beef stew meat, R-T-C
1/2 teaspoon pepper
7/8 ounce brown gravy mix (0.87 to 1.2 oz)
1/2 cup water
3 1/2 cups frozen potatoes O' Brien
1 cup frozen peas

In 3 quart slow cooker add ground beef; top with gravy mix and water. Top with vegetables and sprinkle with black pepper. Stir to combine before serving. Cook on low 5-6 hours.
Yield: 4 servings. Per serving= 317 Calories; 9g Fat (25.5% calories from fat); 32g Protein; 25g Carbohydrate; 5g Dietary Fiber; 72mg Cholesterol; 467mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fat.

Pasta and Bean Pot

This is great for a quick, meatless dinner or a filling lunch.

Pasta and Bean Pot

1 c. salsa
1 c. Smart Taste Pasta, uncooked
3/4 c. water
1/2 tsp smoked paprika
1 teaspoons chili powder
15 oz Ranch-style beans, undrained

Combine all ingredients in medium saucepan. Heat to boiling; reduce heat and simmer. Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender.
Yield: 3 servings. Per serving (about 1 1/2 cups)=257 Calories; 4g Fat (11.8% calories from fat); 11g Protein; 49g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1026mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

Barbecued Pork Chops- slow cooker

I made these last weekend. They made me wonder why i don't make my own barbecue sauce for other things...


Barbecued Pork Chops – Crock Pot

4 loin pork chops, ¾” thick, trimmed of fat
1 C. ketchup
1 C. hot water
2 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
2 tsp. brown sugar
½ tsp. black pepper
½ tsp. chili powder
½ tsp. paprika

1. Place pork chops in slow cooker.
2. Combine remaining ingredients. Pour over chops.
3. Cover. Cook on high 5-6 hours.
Cut chops in half and serve.
_______________________
Per Serving: 180 calories (60 calories from fat), 7g total fat (2.4g. saturated, 0g trans), 60 mg cholesterol, 430mg sodium, 11g total carbohydrate (0.5g fiber, 5g sugar), 20g protein, 8%DV vitamin A, 2%DV vitamin C, 2%DV calcium, 8%DV iron.

SW Goulash

I made this tonight with roasted corn and fresh ground beef from my local farmer's market. It was great!

Southwestern Goulash
1 cup pasta, smart taste
1/2 pound ground beef, 96% lean
1/4 cup onion
2 medium tomatoes, diced
2/3 C. corn kernels
1 cup salsa
1/4 cup green chiles
1/2 tsp chili pepper
1/2 tsp pepper
1/4 tsp salt
1/4 c minced fresh cilantro


Cook pasta according to directions. Meanwhile, in a large saucepan, over medium heat, cook beef and onion until meat is no longer pink: drain. Stir in the tomatoes, corn, salsa, chilies, chili pepper, pepper and salt. Bring to a boil. Reduce heat and simmer uncovered, for 3-4 minutes or until heated through. Drain macaroni, add to meat mixture. Stir in cilantro and heat through.
Yield: 4 servings. Per serving= 252 Calories; 2g Fat (4.9% calories from fat); 9g Protein; 60g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 428mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

One Pan Chicken Fiesta

This was quick and delicious!

ONE PAN CHICKEN FIESTA
12 oz boneless, skinless chicken thighs
1 can (4 oz.) diced green chilies
14.5 oz roasted tomatoes, undrained
1 box (6.4 oz.) Rice-A-Roni Creamy 4 Cheese
2 c. water

Cut chicken into bite-sized pieces and add to large non-stick skillet. Cook until done. Add rice mixture and toss to lightly browned. Add water, green chilies and tomatoes. Bring to a boil. Reduce heat and cover for 15 minutes. Remove lid, turn off heat, stir in Special Seasonings (from the rice-a-roni box), mix well. Cover and let set about 4 minutes. Stir and serve.
Yield: 4 servings. Per serving (about 1 cup)= 295 Calories; 10g Fat (27.9% calories from fat); 20g Protein; 36g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 883mg Sodium. Exchanges: 1 Vegetable.

PB&J Bars

This recipe has been rolling around in my head for quite a while. Tonight was the night I actually tried it out! They turned out great! It's a keeper!

PB&J Bars
1/3 cup honey roasted peanut butter
1 cup reduced fat Bisquick®
1 cup quick cooking oats
4 ounces unsweetened applesauce
1/3 cup packed brown sugar
1/2 cup jam, smucker's sugar free

Preheat oven to 350*. Spray 11x7 pan with cooking spray. Combine peanut butter, Bisquick, oats, applesauce and brown sugar. Spread into 11x7 pan. Spread jam over oat mixture. Bake 30-35 minutes.
Yield: 16 bars. Per bar= 105 Calories; 4g Fat (29.0% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Mexican Tomato Corn Soup

I made this over night. I makes a nice lunch!

Mexican Tomato Corn Soup
1/4 cup diced onion, diced
1 cup shredded carrots, diced
14 1/2 ounces canned roasted tomatoes, undrained
2 1/2 cups tomato juice, low sodium
15 ounces fat-free chicken broth, low-sodium chicken broth
11 ounces mexicorn, undrained
1/4 cup green chili peppers
1 1/2 teaspoons chili powder
1 1/2 tsp ground cumin
1 dash cayenne pepper
1 cup corn kernels
1 cup salsa

Combine all ingredients in 3 quart slow cooker.
Cook on low 6-8 hours.
Yield: 5 servings. Per serving(about 2 cups)= 160 Calories; 1g Fat (5.6% calories from fat); 9g Protein; 35g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 754mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fat.

Red beans & Rice

I made this tonight. It was delicious! and quick and easy!

New Orleans Red Beans and Rice
1/2 c. brown rice
2 TB onion, chopped
1 green bell pepper, seeded & chopped
dash garlic powder
1 c. diced lean ham
1 can red kidney beans, rinsed & drained
1 tsp. Cajun seasoning
½ c. fat free reduced-sodium chicken broth

Cook the rice according to package direction, omitting any fat. Spray skillet with cooking spray. Add onion, bell pepper, and garlic; cook, stirring occasionally, until softened, 3-4 minutes. Add ham and cook, stirring occasionally, until it starts to brown, 4-5 minutes. Add the beans and Cajun seasoning, cook, stirring occasionally, until heated through, 1-2 minutes. Add the broth and cook until liquid is almost completely absorbed, about 2 minutes. Serve over rice.
Yield: 3 servings (about 1 ½ cups each). Per serving= 262 Calories; 3g Fat (11.1% calories from fat); 20g Protein; 40g Carbohydrate; 7g Dietary Fiber; 21mg Cholesterol; 1291mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Other Carbohydrates.

Whatever you do, do your work heartily, as for the Lord rather than for men...It is the Lord Christ whom you serve. -Col. 3:23, 24 (NASB)

cheeseburger soup

This was ok. not sure i'll make it again though.


CROCK POT CHEESEBURGER SOUP
8 ounces ground beef, 96/4
4 ounces Velveeta Light
1 cup celery
1/2 cup green pepper
2 cups fat-free beef broth
1/2 cup onion
15 ounces canned tomatoes
1 cup shredded carrots

Brown ground beef and onion in small skillet. Add all ingredients to 3 quart crock. Cook on low 6-8 hours.
Yield: 5 servings. Per serving= 189 Calories; 6g Fat (27.6% calories from fat); 23g Protein; 14g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 1007mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Georgia Peach Daiquiri

These were really good! I used canned peaches instead of fresh.


Georgia Peach Daiquiri
3 cups (6 medium-size) peeled and chopped fresh peaches
1/4 Cup lime juice
2 teaspoons rum extract
1 Tablespoon Splenda Granular
2 1/2 Cups cold Diet Mountain Dew

Place peaches and lime juice in a blender container. Cover and process on BLEND for 10 to 15 seconds or until peaches are mushy. Add rum extract, Splenda, and Diet Mountain Dew. Re-cover and process on HIGH until smooth. Evenly pour into 6 daiquiri glasses. Serve at once
Serves 6 (1 Cup)= Each serving = 40 calories, 0g Fat, 1g Protein, 9g Carbohydrate, 9mg Sodium, 6mg Calcium, 1g Fiber

Whatever you do, do your work heartily, as for the Lord rather than for men...It is the Lord Christ whom you serve. - col. 3:23, 24 (NASB)

Beef & Barley Stew w/ cornbread

I made this up today with leftover roast from the other day. It was even more delicious than I thought it would be! you could probably add a little water as it's really thick. I like it that way though. And the servings are pretty large so they are a little high in calories but it's a good way to get some veggies.

Beef & Barley Stew w/Cornbread

15 1/4 ounces canned tomatoes, okra & corn, low sodium
15 ounces canned peas
15 ounces canned green beans
1 cup celery
1 cup shredded carrots
2 cups sirloin tip roast, trimmed, cooked
4 cups fat-free beef broth
1 teaspoon italian seasoning
1/2 teaspoon black pepper
1 teaspoon onion powder
1/2 cup quick cooking barley
8 ounces corn muffin mix, jiffy
1 egg
1/3 cup skim milk

Add okra, tomatoes, corn, peas, green beans, celery, carrots, diced roast, broth, seasonings, barley and broth to 5 quart slow cooker. Combine corn muffin mix, egg and milk and pour over top of veggie mixture. Cook on low 7-9 hours.
Yield: 6 servings (about 1 1/2 cups per serving). Per serving= 394 Calories; 9g Fat (19.0% calories from fat); 32g Protein; 54g Carbohydrate; 7g Dietary Fiber; 81mg Cholesterol; 1220mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.

Mint chocolate cake mix cookies

i liked these. I like the soft doughiness of cake mix cookies.

Mint Chocolate cake mix cookies
18.25 oz reduced sugar cake mix, devil's food
1/2 c. unsweetened applesauce
1/2 c. mini chocolate chips
2 egg whites
2 TB water
2 tsp mint extract

Preheat oven to 350*. Spray cookie sheet with cooking spray. Combine all ingredients. Place tablespoonfuls of dough on cookie sheet. Bake 10-12 minutes.
Yield: 34 cookies. per cookie= 68 Calories; 1g Fat (17.6% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 125mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Bourbon Brownies

These were ok but not quite as flavorful as I would have liked. of course, that may be my fault as I ran out of unsweetened cocoa...

Bourbon Fudge Brownies
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cups sugar
1 c. Splenda
3 TB light margarine, softened
½ c. unsweetened applesauce
1/2 teaspoon vanilla extract
1 large egg
1 egg white
Cooking spray

Preheat oven to 350°. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk. Combine sugar and margarine in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined. Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.
Yield: 12 servings. per serving= 145 Calories; 3g Fat (22.0% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

texas beef barbecue

I made this today- it was tasty!

Texas Beef Barbecue
1 boneless beef sirloin tip roast (4 lbs)
1 c. spicy V8 juice
1/2 c. water
1/4 c. white vinegar
1/4 c. ketchup
2 TB worcestershire sauce
2 TB packed brown sugar
1/2 tsp salt
1 tsp ground mustard
1 tsp smoked paprika
1/2 tsp chili powder
1/8 tsp black pepper

Put roast in 5 quart slow cooker. Combine all remaining ingredients and pour over roast. Cook on low 8-10 hours or until meat is tender.

chive scalloped potatoes

this was not bad. I missed the cheese though.

Chive Scalloped Potatoes

2 teaspoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
3/4 cup 2% milk (I used skim)
1 teaspoon minced chives
2 medium potatoes, peeled and thinly sliced

In a small saucepan, melt butter. Stir in the flour, salt, pepper and mustard until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in chives.
In a 3-cup baking dish coated with nonstick cooking spray, layer half of the potatoes, 1/3 cup white sauce, remaining potatoes and remaining sauce. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until potatoes are tender. Yield: 2 servings. 2 servings.

Nutrition Facts: 3/4 cup equals 197 calories, 6 g fat (3 g saturated fat), 17 mg cholesterol, 679 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Cream Cheese Pound Cake

This is quick and easy! I'm adding another egg white as it was a little crumbly.

Cream Cheese Pound Cake
8 oz Jiffy cake mix (yellow or lemon)
4 oz light cream cheese
1/2 c. water
2 egg whites

Preheat oven to 350*. Mix all ingredients with a mixer. Spray bread pan with cooking spray. Pour batter into prepared pan and bake 40 minutes.
Yield: 8 servings= 159 Calories; 6g Fat (32.6% calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 280mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.

Sweet Baked Squash

This recipe came from my recipe club. it's good. I think it would be good with cinnamon too.

Sweet Baked Squash
1 yellow squash
spray butter
2 TB Splenda

Pierce squash with fork and bake in microwave about 4 minutes. cut in half and remove seeds. Dice into small pieces, spray with butter and sprinkle with Splenda. Mix well and eat.

chicken and corn chili

I made this in the crock pot today. It's very good! I used corn that I grilled and cut off the cob. This is the time of year to buy lots of corn, grill it, cut it off the cob and freeze it for soups like this!


Chicken and Corn Chili
10 oz frozen chicken thighs, boneless, skinless
15 oz Fire roasted tomatoes, undrained
dash garlic powder
1 tsp. of cumin
1 tsp. chili powder
1 tsp. smoked paprika
¼ tsp. ground chipotle pepper
black pepper to taste
1 c. roasted corn kernels
1 (15oz.) can pinto beans, rinsed and drained

Place all ingredients in 3 quart crock. Cook 6-8 hrs on low. Shred chicken before serving.
Yield: 4 servings. Per serving= 222 Calories; 5g Fat (20.1% calories from fat); 19g Protein; 29g Carbohydrate; 6g Dietary Fiber; 57mg Cholesterol; 710mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

Mock Wendy's Frosty

This one came from my recipe club and the WW boards. It was ok. Not as Wendy's-like as I had hoped. not bad though.

Mock Wendy's Frosty
1 c. skim milk
2 TB ff, sf chocolate pudding mix
2 TB Cool Whip Free
8 ice cubes.

Blend everything in the blender. Yield: 1 serving.

Pumpkin Enchiladas

This was one of the recipes the breakfast enchiladas made me think of. I made them this morning. they're pretty good.

Pumpkin Enchiladas
6 Mission carb balance, fajita sized tortillas, whole wheat
15 oz canned pumpkin
4 oz light cream cheese
1/2 C. Splenda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/4 c. reduced calorie syrup
1/2 tsp cinnamon

Preheat oven to 350*. Spray 8x8 pan with cooking spray. Combine pumpkin, cream cheese, Splenda, cinnamon, cloves and nutmeg. Spread pumpkin mixture into tortillas and roll. Place seam side down in prepared pan. Pour syrup over enchiladas and sprinkle with remaining cinnamon. Bake for 15-20 minutes.

My God shall supply all your needs according to His riches. -Phil. 4:19
Yield: 6 servings. Per serving= 167 Calories; 6g Fat (30.0% calories from fat); 6g Protein; 24g Carbohydrate; 10g Dietary Fiber; 11mg Cholesterol; 377mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Breakfast Enchiladas

I made these for myself and a co-worker today. They were great!

Breakfast Enchiladas
1 1/2 cups ham, extra lean, diced
1 tablespoon sliced green onions
2 tablespoons diced green chiles
3/4 cup cheese, 2%, sharp cheddar, divided
5 tortillas, Mission Carb balance, whole wheat fajita size
2 eggs
2 egg whites
1/2 cup skim milk
1/4 teaspoon black pepper

Preheat oven to 350*. Spray 8x8 pan with cooking spray. Combine ham, green onions, green chilies and 1/2 cup cheese. Place equal amounts in middle of tortillas, roll and place seam side down in prepared pan. Combine eggs, egg whites, milk, pepper , and remaining 1/4 cup of cheese. in small bowl; pour over enchiladas. Refrigerate 8 hours or overnight. Remove from refrigerator and let stand 15 minutes before baking. Bake, uncovered, for 30 minutes.

Yield: 5 servings. Per serving= 225 Calories; 9g Fat (38.0% calories from fat); 20g Protein; 15g Carbohydrate; 8g Dietary Fiber; 106mg Cholesterol; 990mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.


What does it profit a man to gain the whole world, and forfeit his soul?
-Mark 8:36 (NASB)

Chicken Apple Chili

This is my version of a Rachael Ray recipe from the current issue of her magazine. It was better than I thought it might be.

Chicken Apple Chili
1 lb boneless skinless chicken thighs
3 tsp chili powder
2 tsp cumin
1 tsp smoked paprika
2 TB sliced green onion
2 c. ff chicken broth
15 oz great northern beans, rinsed & drained
20 oz canned sliced apples, diced
1/2 c. reduced fat sharp cheddar cheese

cut chicken into bite-sized pieces. In large saucepan, brown chicken. Add chili powder, cumin, paprika, and green onions. After chicken is done add broth, beans, apples and cheese. Simmer 15 minutes.
Yield: 5 servings. Per serving= 325 Calories; 9g Fat (23.8% calories from fat); 28g Protein; 39g Carbohydrate; 7g Dietary Fiber; 81mg Cholesterol; 425mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Fruit; 0 Fat.


I have learned to be content in whatever circumstances I am. I know how to get along with humble means, and I also know how to live in prosperity. I can do all things through Him who strengthens me. - Philippians 4:11-13

Gingerbread Bundt Cake

This turned out yummy!

Gingerbread Bundt Cake

2 1/2 cups all-purpose flour
1 cup Splenda
1/4 cup unsweetened cocoa
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 egg
1 egg white
1/2 cup molasses
2 TB unsweetened applesauce
1 cup water

Heat oven to 350*. Spray bundt pan with cooking spray. In a large bowl, combine flour, splenda, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; mix well. Make a well in the center and add eggs, molasses, applesauce and water; combine with dry mix. Pour into prepared pan. Pour into prepared pan and bake 45- 60 minutes.

Yield: 16 servings. Per serving= 111 Calories; 1g Fat (5.3% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 184mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Cornbread Topped Bourbon Chicken & Beans

This is my version of a Rachael Ray recipe. The original recipe is in the current issue of her magazine (sept 08). It's delicious! Her recipe called for 3 TB of hot sauce. I think I will take that back to 2 TB the next time I make this.

Cornbread Topped Bourbon Chicken & Beans
Cooking spray
¼ c. diced onion
Dash garlic powder
1 lb boneless skinless chicken thighs
¼ tsp salt
¼ tsp pepper
3 TB tomato paste
1 TB smoked paprika
¾ c. ff chicken broth
¼ c. packed brown sugar
3 TB hot pepper sauce
2 TB Worcestershire sauce
1 TB grated orange peel
½ c. bourbon
15 oz pinto beans, rinsed & drained
8.5 oz corn muffin mix
¼ c. skim milk
½ c. low fat cheese
2 TB sliced green onions

Preheat oven to 375*. Spray 2 ½ quart casserole with cooking spray. Saute’ onion and add dash of garlic powder. Cut chicken into bite-sized pieces and add to pan. Cook until done. Sprinkle with salt and pepper. Add tomato paste, paprika, broth, brown sugar, Worcestershire sauce, orange peel, bourbon and pinto beans; combine well. In small bowl, combine corn muffin mix, milk, cheese and onions. Pour corn muffin mix over chicken mixture. Turn heat off on stove and place pan in preheated oven. Bake 25-30 minutes, or until cornbread is lightly browned.
Yield: 6 servings. Per serving= 398 Calories; 9g Fat (21.9% calories from fat); 19g Protein; 53g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 1211mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

chocolate pb cake

I made this for my boss's birthday celebration. it turned out yummy!

Chocolate PB Cake

18 1/4 ounces devil's food cake mix
1 cup water
2 egg whites
2 tablespoons fat-free margarine
2 tablespoons honey roasted peanut butter
1/2 cup skim milk
1 cups Splenda

Combine cake mix, water and egg whites. Pour into 13x9 pan sprayed with cooking spray. Bake at 350* for 25-30 minutes. While cake is baking, combine margarine, pb, and milk in a small saucepan and heat until combined. Remove from heat and add Splenda. After removing cake from oven, poke with holes and pour pb mixture over cake. Chill 4 hours.
Yield: 16 servings. per serving= 161 Calories; 7g Fat (35.7% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 305mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

Buffalo Chicken Pasta

I made this tonight and it was fantastic!

Buffalo Chicken Pasta
4 oz Smart Taste pasta
8 oz chicken breast cut in bite size pieces
1 c. sliced celery
4 TB wing sauce
2 TB fat free blue cheese dressing
2 TB whipped reduced fat cream cheese

Bring water to a boil in a medium saucepan; cook pasta. In large skillet, saute’ chicken; add celery. Add wing sauce, blue cheese dressing and cream cheese; mix well. Add pasta and toss to combine.
Yield: 2 large servings. Per serving= 383 Calories; 7g Fat (14.4% calories from fat); 33g Protein; 54g Carbohydrate; 8g Dietary Fiber; 87mg Cholesterol; 1085mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Other Carbohydrates.

Savory Veggie Squares

I took these to some friends at the farmer's market. They were a hit!

Savory Veggie Squares
8 ounces pillsbury crescent roll
2 eggs
1 cup shredded zucchini
1/2 cup shredded carrots
1/2 cup skim milk
1/2 cup reduced fat cheddar cheese
1/2 teaspoon mustard powder
3 slices cooked bacon, diced
2 tablespoons green onions
dash garlic powder

Preheat oven to 375. Spray 13x9 pan with cooking spray. Spread crescent rolls in prepared pan, sealing perforations. Bake 5 minutes. Combine eggs, zucchini, carrots, milk, cheese, mustard, bacon, onions and garlic powder. Pour over crust and bake 25 minutes, or until crust is lightly browned and filling is set. Serve warm.
Yield: 9 squares. Per square= 129 Calories; 7g Fat (44.0% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 292mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Green Chilie Meatloaf

I made this last night. it was great!

GreenChile Meat Loaf
1/2 cup corn chips pieces
4 oz diced green chilies, drained
2 Tbs finely chopped fresh cilantro
1 tsp chili powder
1/2 tsp cumin
½ tsp smoked paprika
1 egg, slightly beaten
½ c. salsa
1 lb. very lean ground beef

Crush corn chips until they are coarse crumbs. In a large bowl, combine corn chips, green chile, cilantro, chili powder, cumin, and paprika. Stir in egg, and the ground beef. Form mixture into an 8 inch loaf. Place loaf in 3 quart slow cooker. Cover and cook on high 3 to 4 hours or until done. Pour salsa over loaf before serving.
Yield: 5 servings. Per serving= 265 Calories; 18g Fat (61.3% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 323mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

Easy Honey Garlic Chicken

This made a great lunch!

Easy Honey Garlic Chicken
1 pound uncooked boneless, skinless chicken thighs
4 cup frozen mixed vegetables
1/2 cup Kraft Zesty Italian Fat Free
2 Tbsp honey
dash ground ginger
dash garlic powder

Cook sliced chicken in large skillet sprayed with cooking spray on med. high heat 5 min. stirring occasionally. Add vegetables, dressing, honey, garlic, and ginger. COOK and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve over rice.
Yield: 4 servings. Per serving= 142 Calories; 3g Fat (20.3% calories from fat); 11g Protein; 18g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 473mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 1/2 Other Carbohydrates.

Peach & Apple Salsa

I also made this over the weekend. It was very yummy! We ate it with tortilla chips but it would also be great on baked tortillas sprinkled with cinnamon and splenda.

Peach & Apple Salsa
15 oz canned peaches in Splenda & water
1 Granny Smith Apple, cored and chopped
1/2 c. fresh cilantro
3 TB honey
2 TB fresh lime juice
1/4 tsp allspice
1/2 tsp cinnamon
1/4 tsp cayenne

Dice peaches, apples, and cilantro. combine with remaining ingredients in small bowl. Cover and chill.
yield: 4 servings. Per serving= 111 Calories; trace Fat (2.2% calories from fat); 2g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Fat; 1 Other Carbohydrates.

Caesar Chicken Pasta Salad

I made this over the weekend for friends. Everyone loved it!

Caesar Chicken Pasta Salad
6 oz Smart Taste pasta, uncooked
12 oz sliced Romaine lettuce
1 1/2 c. halved cherry tomatoes
1/2 c. thinly sliced basil
2 TB sliced green onions
2 TB grated Parmesan cheese
1 1/2 c. diced roasted chicken
1/3 c. fat free caesar dressing

cook pasta in boiling water; rinse and drain. combine all ingredients in large bowl; toss well to coat.
Yield: 4 servings. Per serving= 184 Calories; 6g Fat (26.5% calories from fat); 20g Protein; 15g Carbohydrate; 6g Dietary Fiber; 46mg Cholesterol; 300mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Raspberry Fizz Smoothie

I made these over the weekend. they were delicious!

Raspberry Fizz smoothie
3/4 c. diet V8 peach mango juice
1 1/2 c frozen unsweetened red raspberries
1 1/2 c. diet mountain dew

combine all ingredients in blender and process until smooth.
Yield: 3 servings. per serving= 140 Calories; trace Fat (1.5% calories from fat); 1g Protein; 36g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 242mg Sodium. Exchanges: 1/2 Vegetable; 2 Fruit.

Jalapeno Poppers

I made these this morning too. Man, are they good!!!!

Jalapeno Poppers
16 Slices jarred jalapenos
3 oz light cream cheese
2 tsp dried chives
½ tsp onion powder
4 slices cooked bacon
8 oz reduced-fat crescent roll dough

Heat oven to 375*. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Cut each bacon slice into 4 pieces. Combine cream cheese, chives and onion powder. Place a bacon piece on each triangle and then 1 slice of a jarred jalapeno on the middle of each piece of bacon. Top each with about 1 teaspoon of cream cheese mixture. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet. Bake 12 to 15 minutes or til golden brown.
Yield: 16 pieces. Per piece= 71 Calories; 4g Fat (48.9% calories from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 167mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Crock pot breakfast

I made this for a work meeting/breakfast this morning. it was very good and made a ton!

Crockpot Breakfast
32 oz frozen hash browns
1 lb cooked ham cubed ( lean )
1 onion diced
1 green pepper diced
1 c shredded cheese, lowfat
10 oz Rotel
6 eggs
4 egg whites
1 tsp ground mustard
1 c skim milk
1 t salt
1 t black pepper

Spray 5 quart slow cooker with cooking spray. Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions, tomatoes, peppers and last cheese. Repeat until you have several layers. Beat eggs, milk, ground mustard, salt & pepper; pour over layers in the crock. Cover and turn on low. Cook for 10-12 hours overnight.
8 Servings. Per serving= 288 Calories; 10g Fat (30.8% calories from fat); 25g Protein; 25g Carbohydrate; 2g Dietary Fiber; 177mg Cholesterol; 1457mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Antipasto Picnic Salad

I'm making this for lunch.

Antipasto Picnic Salad
4 ounces medium whole wheat pasta shells
2 jars (16 ounces each) giardiniera
1 pound fresh broccoli florets
4 oz mozzarella cheese, cubed
4 oz hard salami, cubed
7 oz lean deli ham, cubed
3 oz sliced turkey pepperoni, halved
1 large green pepper, cut into chunks
4 oz sliced ripe olives, drained
DRESSING:
1 TB olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt

Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 8 servings = 263 Calories; 13g Fat (42.7% calories from fat); 17g Protein; 21g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 2370mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

PB cake

I'm making this for my nephew's birthday.

PB Cake

18 1/4 ounces yellow cake mix, reduced sugar
1 cup water
2 egg whites
8 tablespoons fat-free margarine
2 tablespoons honey roasted peanut butter
1/2 cup skim milk
2 cups Splenda

Combine cake mix, water and egg whites. Pour into 13x9 pan sprayed with cooking spray. Bake at 350* for 25-30 minutes. While cake is baking, combine margarine, pb, milk and Splenda in a small saucepan and heat until combined. After removing cake from oven, poke with holes and pour pb mixture over cake. Chill 4 hours.
Yield: 16 servings. per serving= 162 Calories; 3g Fat (20.7% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 312mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Strawberry Roll

I made this for a work feast today. Everyone loved it!

Strawberry Roll
1 (14.5oz) pkg angel food cake mix
2 TB Splenda
1 quart strawberries -- sliced
8 oz Cool Whip Free

Line a 17x11-1/2x 1 jelly roll pan with parchment paper. Prepare cake as directed. Spread batter in pan. Bake at 375 degrees for 10-12 min. Sprinkle Splenda on a new piece of parchment paper. After cake cools just a little turn out onto new parchment paper and peel off old parchment paper. Starting from narrow end, roll up cake and parchment paper together. Cool seam side down. Unroll cake. Spread cake with 1/2 of the whipped topping. Top with berries. Reroll cake. Place on serving platter, seam side down. Spread with remaining whipped topping; chill.
Yield: 12 servings

Old Settlers' Beans

I know we don't often want something warm in the summer but these were really good! If you don't want to make them now save this recipe for that first football game. I actually used fresh ground beef I got at my local farmer's market- man! was it good! I just drained it well after browning it.

Old Settlers’ Beans
1 lb ground beef, 96/4
¼ c. diced onion
15 ounces pork and beans
30 ounces pinto beans, canned
15 ounces kidney beans, canned
15 ounces ranch-style beans
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/4 teaspoon black pepper
1/4 cup barbecue sauce

Spray large sauce pan with cooking spray. Cook onion and ground beef until done; add beans. Add ketchup, brown sugar, mustard, black pepper and barbecue sauce; combine well. Simmer 10 minutes.
Yield: 6 servings. Per serving= 448 Calories; 6g Fat (12.3% calories from fat); 34g Protein; 67g Carbohydrate; 15g Dietary Fiber; 49mg Cholesterol; 1868mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Chili Beef Quesadillas

This was tasty and a nice way to get some veggies in!

Chili Beef Quesadillas
1/2 pound ground beef, 96/4
1/4 cup diced onion
1/2 tsp cumin
1 tsp smoked paprika
2 tomatoes
1 cup zucchini
2 teaspoons chili powder
1/4 teaspoon salt
1/4 cup minced cilantro

Brown ground beef and onion; add zucchini, cumin, paprika, chili powder and salt. Add tomatoes and cilantro. Place in tortilla with cheese.
Yield: 5 servings. Per serving (not inlcuding tortillas or cheese)=73 Calories; 2g Fat (23.1% calories from fat); 11g Protein; 4g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

Smoked Paprika Pork Chops w/ Corn Relish

This is from Cooking Light. It was really quick and easy to throw together tonight.

SMOKED PAPRIKA PORK CHOPS WITH CORN AND BELL PEPPER RELISH
1 tablespoon olive oil (I just used cooking spray)
1/2 cup prechopped red onion
2 teaspoons bottled minced fresh ginger
1/3 cup chopped red bell pepper
1 teaspoon ground coriander
1/4 teaspoon dried thyme
1 (15.5-ounce) can no salt-added whole kernel corn, drained
1 teaspoon cider vinegar
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 1/2 teaspoons smoked sweet paprika
4 (4-ounce) center-cut boneless pork loin chops, trimmed
Cooking spray

Heat olive oil in a large nonstick skillet over medium-high heat. Add red onion and ginger; sauté 2 minutes or until tender. Add chopped red bell pepper, ground coriander, dried thyme, and corn; cook 3 minutes or until the bell pepper is tender, stirring occasionally. Stir in cider vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cook for 1 minute, stirring constantly. Spoon relish into a bowl.
Combine remaining 1/2 teaspoon salt, 1/8 teaspoon black pepper, and paprika; sprinkle evenly over pork.
Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with relish.
Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup relish)
CALORIES 263(30% from fat); FAT 8.9g (sat 2.5g,mono 4.5g,poly 1.2g); PROTEIN 27.2g; CHOLESTEROL 62mg; CALCIUM 39mg; SODIUM 508mg; FIBER 1.4g; IRON 1.6mg; CARBOHYDRATE 19.8g