Friday, February 29, 2008

mexican pasta salad

Tonight I made a pasta salad. It was ok, but i was sort of disappointed that it had so many calories, etc. I really wonder if something isn't coming up incorrectly in my MasterCook program. It would be good with black olives and cooked chicken too!

Mexican Pasta
6 oz Smart Taste Pasta
15 oz pinto beans, canned, rinsed & drained
14 oz. roasted tomatoes, drained
10 oz tomatoes w/ green chilies, drained
4 oz Velveeta Light
15 oz Fiesta Corn

Cook pasta in boiling water. meanwhile, combine all other ingredients. Heat in microwave until cheese is melted. Drain pasta and add to mixture.
Yield: 6 servings. per serving=
301 Calories; 5g Fat (13.8% calories from fat); 15g Protein; 53g Carbohydrate; 7g Dietary Fiber; 12mg Cholesterol; 1320mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Wednesday, February 27, 2008

raspberry Tilapia

I wish I'd made this fish the other day. it's pretty tasty.

Raspberry Tilapia
2 (4 ounce) fillets tilapia
1 TB raspberry vinegar
1 TB honey
1 teaspoon yellow mustard
1 TB sugar free raspberry preserves
1/2 teaspoon dried dill weed

Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, whisk together the raspberry vinegar, honey, mustard and dill weed. Add preserves.
Arrange the tilapia filets in a single layer on a cookie sheet covered with foil and sprayed with cooking spray. Pour mixture over the fish filets, coating the filets evenly.
Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.
Yield: 2 servings= 139 Calories; 1g Fat (7.1% calories from fat); 21g Protein; 12g Carbohydrate; trace Dietary Fiber; 55mg Cholesterol; 72mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Tuesday, February 26, 2008

Balsamic Chicken Thighs

Tonight I made these chicken thighs. They were easy and tasty! my favorite kind of recipe! The recipe mentions a sauce but my chicken sucked up all the vinegar so there was no sauce. i think i cooked them too hot though.

Balsamic Chicken Thighs
2 lbs skinless chicken thighs
salt and pepper, to taste
1/4 cup chopped shallots
1/4 cup balsamic vinegar
cooking spray

Coat a large frying pan with cooking spray and preheat. Rinse chicken thighs and pat dry. Season with salt and pepper. Brown well on all sides. Cover, reduce heat to medium and cook for approximately 25 minutes or until thighs are done depending on size. Add shallots, cook for 2-3 minutes or until they soften. Stir in balsamic vinegar; cook for about 1 more minute, turn chicken to coat thoroughly. Spoon sauce over thighs to serve.Servings: 6=
169 Calories; 8g Fat (39.7% calories from fat); 26g Protein; 2g Carbohydrate; trace Dietary Fiber; 108mg Cholesterol; 652mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat.

Monday, February 25, 2008

Quick Fruit Salad

I made this easy, tasty salad tonight.

Quick Fruit Salad
20 oz pineapple tidbits, undrained
11 oz mandarin oranges, drained
15 oz fruit cocktail in water, undrained
1 oz fat free, sugar free pudding mix

Combine all ingredients and chill.
Yield: 5 servings=
151 Calories; trace Fat (1.1% calories from fat); 1g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 235mg Sodium. Exchanges: 2 1/2 Fruit.

Do everything without complaining or arguing. Phil 2:14

Sunday, February 24, 2008

Tilapia Florentine

I made this recipe but I used Tiliapia instead of Cod. I didn't like it. cooked spinach is not my favorite.

Cod Florentine
From Light & Tasty

1/4 teaspoon salt
1/4 teaspoon pepper
4 cod fillets (6 ounces each) (I used Orange Roughy)
2 tablespoons lemon juice, divided
2 packages (6 ounces each) fresh baby spinach
2 tablespoons butter
1/4 cup all-purpose flour
1-3/4 cups fat-free milk
2 tablespoons shredded Parmesan cheese, divided


In a small bowl, combine salt and pepper. Sprinkle half over the cod; set remaining salt mixture aside. In a nonstick skillet coated with nonstick cooking spray, cook fillets until fish flakes easily with a fork. Remove from the heat. Drizzle with 1 tablespoon lemon juice; keep warm.
In another nonstick skillet coated with nonstick cooking spray, cook spinach for 3 minutes or until wilted. Drain and keep warm. In the same skillet, melt butter. Stir in flour and reserved salt mixture until blended. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 tablespoon Parmesan cheese and remaining lemon juice. Set aside 1/2 cup sauce. Stir spinach into remaining sauce; heat through.

Divide spinach mixture among four plates; top with fish. Drizzle with reserved sauce and sprinkle with remaining Parmesan cheese. Yield: 4 servings.
Nutrition Facts: 1 serving equals 271 calories, 8 g fat (4 g saturated fat), 84 mg cholesterol, 463 mg sodium, 15 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 5 very lean meat, 1 vegetable, 1 fat, 1/2 fat-free milk.

Do everything without complaining or arguing. Phil. 2:14

Saturday, February 23, 2008

chocolate pudding

It's been a long busy week. I need chocolate! This recipe is wonderful and easy!

Dark chocolate Pudding
3 Tbsp cornstarch
3 Tbsp sugar
2 Tbsp unsweetened cocoa powder
2 cups skim milk
1 tsp vanilla

In a saucepan, thoroughly combine the cornstarch, sugar and cocoa. Add the milk and stir until very smooth. Cook on medium heat, stirring constantly, until pudding comes to a boil. Lower the heat and gently simmer, stirring continuously, for 3-4 minutes. Stir in the vanilla, pour the hot pudding into individual custard cups and serve warm or chill for about 2 hours, until cold and set. Per 4.5 oz serving: 109 Calories, .8g Fat, .1g Fiber
Source: "Moosewood Restaurant Low fat Favorites"

Do everything without complaining or arguing. -Phil 2:14

Wednesday, February 20, 2008

Tex Mex Chicken salad

I used some of my left over Cuban Chicken in this yummy salad! I skipped the sour cream as i rarely have that on hand. It's a nice quick and yummy meal. oooo! i bet a little diced green chili would be great in here!

Tex Mex Chicken Salad
HU: 4 Servings: 6 Preparation Time: 20 min Cooking Time: 25 min
Serve it over leafy greens or wrap it up in lettuce leaves.

1 1/4 pound uncooked boneless, skinless chicken breast
1/2 cup fat-free mayonnaise
1/4 cup fat-free sour cream
1/2 tsp ground cumin
1/4 tsp chili powder
1 small sweet red pepper(s), chopped
1 small green pepper(s), chopped
2 medium scallion(s), sliced
15 1/4 oz canned yellow corn, drained and rinsed
1 cup canned black beans, drained and rinsed


Preheat oven to 350ºF. Place chicken in a glass baking dish and bake until juices run clear, about 25 minutes. Chop into bite-size pieces; set aside. (Or save time by purchasing already cooked boneless, skinless chicken breast.) Combine mayonnaise, sour cream, cumin and chili powder in a medium bowl. Stir in chicken, peppers, scallions and corn; mix well. Gently fold in beans; cover and chill at least two hours. Yields about 1 cup per serving.

Tuesday, February 19, 2008

cuban Chicken

This is a tasty recipe from Cooking Light.

Cuban Chicken
20 oz pineapple tidbits, drained
2 TB rice vinegar
1 TB low sugar orange marmalade
15 oz can black beans, rinsed & drained
1/2 tsp black pepper
1/2 tsp salt
1 tsp smoked paprika
1 lb boneless skinless chicken breasts
1/4 c. chopped cilantro

In small saucepan, combine pineapple, vinegar, marmalade and black beans. Bring to a simmer over low heat. Spray large nonstick skillet with cooking spray. Sprinkle pepper, salt and paprika over chicken breasts and cook 5 minutes on each side until done. Serve with bean mixture; sprinkle with cilantro.
Yield: 4 servings= 279 Calories; 4g Fat (13.0% calories from fat); 32g Protein; 28g Carbohydrate; 7g Dietary Fiber; 69mg Cholesterol; 656mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

Do everything without complaining or arguing. - Phil. 2:14

Monday, February 18, 2008

cheeseburger Salad

I made this salad using leftover meat from the Stove top Cheeseburgers. It was yummy! I felt good about eating a cheeseburger! J

Cheeseburger Salad

2 Hamburger Buns cut in ¼” strips
1 lb Extra Lean Ground Beef
½ cup diced onions
½ cup finely diced dill pickles
¾ cup Ketchup
1 tbs mustard
8 cups Romaine Lettuce
1 cup RF Cheddar Cheese Shredded
2 Chopped Roma Tomatoes

Cut buns in ¼” strips and toast in oven
Brown crumbled ground beef and drain. Add ketchup and mustard and mix well. Put lettuce in bowl and top with ground beef and cheese. Add onion, pickle and tomato. Arrange toasted Bun strips around Bowl.

Sunday, February 17, 2008

My Lemonade Cupcakes

here's my version.

Lemonade Cupcakes
18.25 oz white cake mix
4 oz unsweetened applesauce
2 egg whites
2 TB fresh lemon juice
2 tsp lemon zest
1 tsp sugar free lemonade mix
¾ c. water
1 oz sugar free fat free lemon pudding mix
8 oz Cool Whip Free, thawed

Preheat oven to 350*. Combine cake mix, applesauce, egg whites, lemon juice, lemon zest, lemonade mix and water. Mix well and put in 22 cupcake tins lined with paper. Bake 20 minutes or until lightly browned. While cupcakes bake, combine pudding mix and Cool Whip. After cupcakes are cool frost with Cool Whip mixture.
Yield: 22 cupcakes= 125 Calories; 3g Fat (18.9% calories from fat); 1g Protein; 23g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 219mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Lemonade cupcakes

Today I want to revise this recipe. My recipe will be quite a bit different I think.

Lemonade Cupcakes
Oven: 350 20 Minutes

1 6 oz can frozen lemonade concentrate, thawed
1 box white cake mix
1 8 oz carton lite sour cream
3 oz lite cream cheese, softened
3 eggs
1 12 oz can whipped cream cheese frosting

Preheat oven. Combine concentrate, cake mix, sour cream, cream cheese and eggs in large bowl. Beat with mixer until well blended. Spoon batter into paper-lined muffin tins, filling 3/4 full. Bake until cooked through. Cool completely before frosting. Makes 24 cupcakes. Note: You can use 2 T of the concentrate and make your own cream cheese icing.

Do everything without complaining or arguing. Phil.2:14

Stove top Cheeseburgers

I slightly revised this recipe.

Stovetop Cheeseburgers
1 lbs lean ground beef
4 oz velveeta light, cubed
¼ c. onion chopped
2 TB hidden valley ranch seansoning mix
3 TB Skim Milk

Brown beef, onions and garlic in large skillet. Drain well. Mix in all other ingredients and stir until cheese melts. Serve on wheat buns.
Yield: 5 servings= (NI not counting buns, etc) 213 Calories; 8g Fat (32.2% calories from fat); 27g Protein; 9g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 1082mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

Do not destroy the work of God for the sake of food. Romans- 12:20

Friday, February 15, 2008

Bacon Potatoes

Tonight I made these potatoes. They were yummy! Alex liked them too!

Bacon Mini Potatoes
1 lb small new potatoes, scrubbed and cut in half
1-2 TB Dijon Mustard
2 bacon slices, cut in 1 - 1/2" strips

Pierce potatoes with fork and cook in microwave for 5-6 minutes. Lightly spread flat surfaces with mustard. Cover flat side of potatoes with bacon and secure with toothpicks. Arrange on a broiler pan and broil 5" from heat source 3-4 minutes until bacon is crisp. Or cook on indoor grill for 12 minutes.
Yield: 4 servings= 114 Calories; 2g Fat (15.5% calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 151mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Do not destroy the work of God for the sake of food. Romans 12:20
Servings 4

Thursday, February 14, 2008

Happy Valentine's Day!

I think this would be a nice Valentine's dessert.

Chocolate Soufflé for 2
From: Cooking Light, APRIL 2007
Cooking spray

4 1/2 tablespoons granulated sugar, divided
1 tablespoon all-purpose flour
1 1/2 tablespoons Dutch process cocoa
2 tablespoons fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1 teaspoon powdered sugar

Preheat oven to 350°. Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.

Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately. Yield: 2 servings (serving size: 1 soufflé)CALORIES 152 (4% from fat); FAT 0.6g (sat 0.3g,mono 0.2g,poly 0.0g); PROTEIN 3.5g; CHOLESTEROL 0.31mg; CALCIUM 26mg; SODIUM 35mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 35.3g

Do not destroy the work of God for the sake of food. Romans 12:20

Wednesday, February 13, 2008

valentine meringues

These would be great for Valentine's Day!

Valentine Meringues
1/2 cup sugar
2 egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1 tsp almond extract
1/4 cup miniature chocolate chips
1/4 cup craisins

Combine sugar, egg whites, cream of tartar and salt. Beat with mixer until soft peaks form. Add almond extract. Beat in 1 tablespoon of sugar at a time and beat until stiff and glossy. Fold in chocolate chips and craisins. On baking sheet lined with parchment paper, drop by heaping teaspoons.
Yield: 29= 25 Calories; trace Fat (15.1% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Do not destroy the work of God for the sake of food. Romans 12:20

Tuesday, February 12, 2008

Apple Celery Slaw

This is my version of a Rachael Ray recipe. It's different and yummy. I made it as 4 large servings but it would be plenty as 8 smaller servings too.

Apple Celery Slaw
18 oz granny smith apples (3 large)
1 TB lime juice
2 c. thinly sliced celery
½ c. fat free blue cheese dressing

Slice apples very thin then chop. Sprinkle lime juice over apples and combine. Add celery and blue cheese dressing. Refrigerate until ready to serve.
Yield: 4 (1 cup) servings= 117 Calories; trace Fat (1.3% calories from fat); 2g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 422mg Sodium. Exchanges: 1/2 Vegetable; 1 Fruit; 1 Other Carbohydrates.

Do not destroy the work of God for the sake of food. Romans 14:20

Monday, February 11, 2008

veggie soup

Yesterday i made another zero-point soup from WW. It was okay. It reminds me too much of the veggie soup I burned out on when I first joined WW. ick. I prefer the Mexican version.

Veggie Soup
· 6 oz spinach, baby leaves
· 1 c. carrot(s), chopped
· 2 c. celery, chopped
· ¼ c. onion(s), chopped
· Dash garlic powder
· 29 oz fat free chicken broth
· 14 oz canned diced tomatoes
· 2 piece bay leaf
· 1 Tbsp dried basil
· 1 tsp dried oregano
· 1/2 tsp red pepper flakes, crushed
· ½ tsp. fennel seed
Combine all ingredients in 5 qt slow cooker. Cook on high 5 hours.Yield: 5 servings= 60 Calories; trace Fat (4.0% calories from fat); 10g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat

Do not destroy the work of God for the sake of food. Romans 14:20

Sunday, February 10, 2008

Latin Lime Chicken

Tonight I made this chicken. The recipe came from my recipe club, Cooking With Faith.

4 boneless, skinless chicken breasts
1/4 cup lime juice
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp chili powder
4 slices pepper Jack 2 % milk cheese slices

Preheat oven to 375 degrees, line a medium sized baking dish with foil, place the chicken breasts on baking dish. Pour lime juice over chicken. Combine the spices in a bowl and sprinkle over chicken. Bake for 20 to 25 minutes (until no longer pink in the middle). Place 1 slice of cheese over each breast and return to oven for approximately 1 minute.

Each serving (makes 4) is about 236 calories, 43 grams protein, 3 grams carbs, 5 grams fat, 0 fiber.

It was good and tomorrow I will use the leftovers to make another recipe!

Do not destroy the work of God for the sake of food. - Romans 14:20

Saturday, February 9, 2008

Ham & cheese potato salad review

The salad was very tasty! Here's how it ended up.

Ham & Cheese Potato Salad
1 1/2 pounds potatoes
2 cups ham, extra lean, diced
1 cup fat-free mayonnaise
2 tablespoons dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon black pepper
1 1/2 ounces cheddar cheese
14 ounces canned tomatoes
2 tablespoons green onions

Boil potatoes until soft; chill. Combine all ingredients and refrigerate 2 hours.
Yield: 5 servings (about 1 cup)= 272 Calories; 6g Fat (19.7% calories from fat); 16g Protein; 39g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 1634mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Be devoted to one another in brotherly love. Honor one another above yourselves. Romans 12:9

Friday, February 8, 2008

Ham & cheese potato Salad

Tonight I am making a version of the following salad. I'm going to have to improvise as I don't have green onions or fresh tomatoes but I think it will turn out ok.

Ham and Cheese Potato Salad
· 2 1/2 pounds red potatoes
· 1 cup mayonnaise
· 1/2 cup sour cream
· 2 tablespoons Dijon mustard
· 1 teaspoon celery seed
· 1/2 teaspoon salt
· 1/4 teaspoon pepper
· 8 ounces Monterey Jack cheese, cubed
· 2 cups diced fully cooked ham
· 3/4 cup chopped fresh tomatoes
· 1/4 cup sliced green onions
· 1/4 cup minced fresh parsley

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.

Be devoted to one another in brotherly love. Honor one another above yourselves. Romans 12:9

Thursday, February 7, 2008

Alex's Birthday!

Today, my chocolate lab, Alex, turned 4!! This recipe is for dog cookies. I don't recommend them for people. :)

PB Dog Treats
Makes about 24 small men

2 cups whole-wheat flour
3/4 cup peanut butter
1 banana, mashed
1/4 cup quick cooking oats
1/2 cup fat free milk
1/4 cup canola oil

Preheat the oven to 350 degrees. Lightly grease a baking sheet. Mix together the flour, peanut butter, banana, oats, milk and oil until evenly moist but not sticky. Knead until smooth.
Roll out the dough and cut into shapes with small gingerbread man cookie cutter (or your favorite cutters) and arrange on the prepared baking sheet. Bake until lightly brown, 12-15 minutes, or a little longer if your dog prefers a crunchy cookie. Cool completely. Store in airtight container or zipper plastic bag.
Cook's notes: The dough will not be smooth like bread dough, and it may be necessary to "patch" together portions of the dough as you knead it and roll it out.

Be devoted to one another in brotherly love. Honor one another above yourselves. Romans 12:9

Wednesday, February 6, 2008

Pepperoni Pizza Pasta

Last night I watched Casablanca for the first time. A friend watched his dvd at the same time, so that was cool. I could ask questions. This pasta would be a good movie date meal.

Pepperoni Pizza Pasta
6 oz. uncooked bow tie pasta
1 1/2 tsp. dried basil
1 large onion, chopped
4 oz. sliced pepperoni
1-1/2 c. each julienned green and red peppers
1 c. diced fresh tomatoes
1/2 tsp. salt
1 tsp. pizza seasoning
dash of garlic powder
1/4 tsp. pepper
1 can (14.5 oz) stewed tomatoes
4 oz. low-fat mozzarella

Cook pasta according to package directions. Meanwhile, spray a large nonstick skillet with cooking spray, sauté the onion, and peppers; add garlic powder. Sauté’ until crisp tender. Add stewed tomatoes and basil. Bring to a boil. Reduce heat; cover and simmer for 10 mins., stirring occasionally. Stir in the pepperoni, diced tomatoes, salt and pepper; simmer for 2 mins. Drain pasta; add to the tomato mixture. Add cheese and toss well. Sprinkle with red pepper flakes if desired.
Yield: 6 servings= 238 Calories; 6g Fat (21.7% calories from fat); 17g Protein; 31g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 715mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

Be devoted to one another in brotherly love. Honor one another about yourselves. -Romans 12:9

Tuesday, February 5, 2008

another buffalo chicken recipe

Ok, I know the Super Bowl is over but here's another buffalo chicken recipe that i couldn't find last week.

Buffalo Chicken Macaroni Salad
1/2 cup fat free blue cheese salad dressing
1/4 cup Miracle Whip® Free
1/4 cup crumbled blue cheese
2 tablespoon Frank's hot wing sauce
1/4 teaspoon paprika
1 1/2 cups cooked diced chicken breast
1 cup celery, finely chopped
2 TB sliced green onions
6 oz dry whole wheat macaroni
1 medium tomato, diced
5 c. chopped lettuce

Cook macaroni according to package directions. Rinse under cold water and drain. Refrigerate until cold.In a large bowl, combine dressing, mayonnaise, blue cheese, hot sauce and paprika. Add chicken, celery, onion and macaroni. Mix well to combine. Stir in tomatoes. Cover and refrigerate at least 30 minutes. Gently stir again before serving.Yield: 4 servings= 414 Calories; 9g Fat (19.1% calories from fat); 32g Protein; 53g Carbohydrate; 6g Dietary Fiber; 67mg Cholesterol; 876mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

Be devoted to one another in brotherly love. Honor one another above yourselves. -Romans 12:9

Monday, February 4, 2008

fiery crab fettucine

I'm just having leftovers today. No actual cooking, but here's a recipe that would make a nice Valentine's Day dinner.

Fiery Crab Fettucine
4 oz dry whole wheat fettucine
Cooking spray
2 TB sliced green onions
1 ½ c. fat free chicken broth, divided
2 tsp corn starch
6 oz can crab meat, drained
½ c. roasted red peppers, diced
2 tsp. Creole seasoning
dash celery salt
½ tsp. black pepper
1 c. fat free half and half

Cook and drain pasta per package directions. Spray large skillet with cooking spray; saute’ green onions. Add 1 cup of broth. Combine ½ c. broth with cornstarch and set aside. Add crab meat and red peppers (could puree red peppers before adding), and Creole seasoning, celery salt and black pepper. Bring to a boil. Add cornstarch mixture and simmer until thickened. Add half and half and simmer 3 minutes. Serve sauce over fettucine.
Yield: 2 servings= 324 Calories; 5g Fat (12.6% calories from fat); 30g Protein; 45g Carbohydrate; 7g Dietary Fiber; 129mg Cholesterol; 572mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat.

Be devoted to one another in brotherly love. Honor one another above yourselves. -Romans 12:9

Sunday, February 3, 2008

Shrimp & Grits

I'm making more WW Zero Point Mexican Soup. It makes a great lunch with some cheese and an apple.
I just made Shrimp & Grits for the first time. There was a recipe in Light & Tasty that had my interest but also several people had posted recipes on the Recipe Review board so I combined all of them and came up with this. It's delicious! I like a little "kick" in my food, but if you don't just leave out the tomatoes with green chilies.

Shrimp & Grits
15 ounces fat-free chicken broth
1 cup skim milk
1 cup quick-cooking grits
1 teaspoon butter flavor
4 oz cheese, reduced fat Sargento mexican blend
1 pound cooked shrimp
1/4 teaspoon Hickory salt
¼ tsp. pepper
1 cup celery
1/2 cup onion
1/2 cup roasted red pepper
1 teaspoon hot sauce
10 ounces tomatoes with green chilies, drained

In medium saucepan combine milk and broth. Bring to a boil and add grits; cook 5-7 minutes until grits are thick. Add butter flavoring and cheese. Meanwhile, spray a large skillet with cooking spray. Add onions, celery and roasted red pepper. Cook until onions are translucent then add shrimp, salt, pepper, hot sauce and tomatoes with green chilies.
Yield: 5 servings (a cup or so)= 315 Calories; 6g Fat (17.6% calories from fat); 34g Protein; 34g Carbohydrate; 2g Dietary Fiber; 194mg Cholesterol; 948mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.

Romans 12:1 Therefore, I urge you, brothers, in view of God's mercy, to offer your bodies as living sacrifices, holy and pleasing to God- this is your spiritual act of worship.

Saturday, February 2, 2008

scotcheroos & product review

I just got back from walmart and discovered that Fiber One now has caramel bars. They are just as delicious as the chocolate and peanut butter bars! They taste a lot like these scotcheroos i made last night. I don't have the NI for the Honey Bunches of Oats so the NI given for this recipe is incorrect, but close. I think the fiber would be higher if i had used the NI for the Honey Bunches of Oats.

Chocolate Scotcheroos
1 c. light corn syrup
1 c. Splenda
1/3 c. peanut butter
2 c. Rice Krispies
2 1/2 c. Honey Bunches of Oats
1/2 c. semi-sweet chocolate chips
1/2 c. butterscotch chips

Place corn syrup in large saucepan. Cook over medium heat until it comes to a boil. Remove from heat and add Splenda and peanut butter and stir until well combined. Stir in cereals. Spray 13x9 pan with cooking spray and pour cereal mixture in and spread out. Microwave chips together until melted; stirring every 30 seconds. Spread chips over cereal mixture and refrigerate until set.
Yield: 24 bars= (not completely accurate)111 Calories; 3g Fat (24.0% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 87mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

How long must i wrestle with my thoughts and every day have sorrow in my heart? How long will my enemy triumph over me? -Psalm 13:2

Friday, February 1, 2008

Nacho Chicken Chowder Review

The chowder is great! just the right amount of spice (heat). Here's how it ended up with my changes.

Nacho Cheese Chicken Chowder
1 lb skinless, boneless chicken breast halves, cut into 1/2 inch pieces
1 14-1/2 ounce can roasted tomatoes, undrained
11 oz tomatoes with green chilies, undrained
1 10 3/4-ounce can condensed nacho cheese soup
1 c. frozen whole kernel corn
15 oz can black beans, rinsed and drained

Combine chicken, undrained tomatoes, soup and corn in a 3 quart slow cooker. Cover; cook on low heat setting for 6 to 8 hours or on high for 2 to 3 hours.Yield: 5 servings= 287 Calories; 7g Fat (20.6% calories from fat); 28g Protein; 29g Carbohydrate; 8g Dietary Fiber; 58mg Cholesterol; 1135mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable.

Stay away from fools, for you won't find knowledte on their lips. -Proverbs 14:7