Spicy Black eyed Peas

I made this in the crock pot but you could make it just as easily on the stove. They were tasty!

Spicy Black-eyed Peas
3 cups water
1 cube chicken bouillon
1 cup ff chicken broth
2 (15 oz) cans black-eyed peas, rinsed & drained
15 oz can green beans, drained
¼ c. onion, diced
½ c. diced roasted red bell pepper
¼ c. diced green chilies
1 c. diced lean ham
1 slice cooked bacon, chopped
1 tsp smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoons cumin
1 teaspoon ground black pepper

DIRECTIONS: Pour the water into a 3 quart slow cooker, add the bouillon cube and chicken broth; stir to dissolve bouillon. Add black-eyed peas, green beans, onion, bell pepper, green chilies, ham, bacon, paprika, cayenne pepper, cumin, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours or on high for 3 hours.
Yield: 4 servings (about 2 cups each). Per serving= 210 Calories; 3g Fat (10.3% calories from fat); 22g Protein; 32g Carbohydrate; 7g Dietary Fiber; 17mg Cholesterol; 1819mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat.

Raspberry Zinger Cake

I made this for a family lunch yesterday. they loved it!

Raspberry Zinger Cake
1 package Betty Crocker® SuperMoist white cake mix
10 oz diet cream soda
2 egg whites
1 package JELL-O Brand Sugar Free Low Calorie Raspberry Flavored Gelatin
1 1/2 cups hot water
1 (8 oz) container Cool Whip Free
1/4 cup coconut flakes

Combine cake mix, diet soda, and egg whites; mix well. Bake according to package directions in a 9x13 pan. Cool slightly. Pierce cake with large fork at 1/2-inch intervals. (I use a straw) Stir boiling water into Jell-O until completely dissolved. Carefully pour gelatin evenly over. Refrigerate for at least 3 hours. When cake has set , frost with Cool Whip and sprinkle with coconut.
Yield: 12 servings= 225 Calories; 4g Fat (16.8% calories from fat); 2g Protein; 42g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 345mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates.

Butterscotch Bars

I made this recipe tonight. I was afraid i baked them too long but that little bit of crispy tastes really good!

Butterscotch Bars

1/2 cup Splenda
1/2 cup packed brown sugar
1/4 cup light margarine, softened
2 large egg whites
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
1/2 cup butterscotch morsels

Preheat oven to 350°.
Beat sugars and margarine at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and vanilla; beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended.
Spread batter evenly into an 8-inch square baking pan coated with cooking spray; sprinkle evenly with morsels. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Yield: 12 servings (serving size: 1 bar)=
130 Calories; 2g Fat (15.3% calories from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 127mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

Buffalo Chicken Pot Pie

This is a recipe that didn't quite turn out. I revised the original a lot and what i ended up with tasted ok but it was a very thin "pie." The 13x9 pan was too big really but i used that as that's the size pan that a tube of crescent rolls will cover.

Buffalo Chicken Pot Pie
2 c. cooked chicken breast, diced
1 c. shredded carrots
2 c. sliced celery
1/2 c. diced onion
1 TB flour
· 1 c. chicken stock
· 1/2 c. wing sauce
8 oz reduced fat crescent rolls
1/2 cup reduced fat crumbled bleu cheese

Spray skillet with cooking spray. Saute' onion, carrots and celery until crisp tender. Move veggies to outer edges and in center of skillet pour flour and whisk in chicken stock. combine with veggies. Spread evenly in 13x9 pan. In skillet warm chicken and wing sauce. Add to 13x9 pan. Sprinkle with bleu cheese. Roll out crescent rolls and top pan. Bake at 375* until crust is lightly browned.
Yield: 6 servings. Per serving=
298 Calories; 12g Fat (36.2% calories from fat); 25g Protein; 25g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 1237mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.

Healthy Choice Italian Wedding soup review

I had the Healthy Choice Italian Wedding soup today for lunch. yuck! I won't buy this again. It is not good!

Southwest Chicken Pasta

I made this tonight. It was definitely cookbook worthy! and quick & easy!

Southwest Chicken Pasta
2 c. cooked chicken breast, diced
11 oz tomatoes w/ green chilies, undrained
15 oz black beans, rinsed & drained
6 oz Smart Taste rotini pasta
2 oz Velveeta Light
2c. water
2 oz light cream cheese

Combine chicken, tomatoes, beans, pasta, Velveeta and water in a large sauce pan. Bring to a boil then reduce heat and simmer 20 minutes. Turn off heat and add cream cheese; stir until melted.
Yield: 5 servings (about 1 cup each). Per serving= 370 Calories; 10g Fat (23.3% calories from fat); 30g Protein; 42g Carbohydrate; 8g Dietary Fiber; 60mg Cholesterol; 927mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Chicken & Spicy Refried Beans

I made a few revisions to the recipe to make it even quicker and easier.

Chicken & Spicy Refried Beans
Cooking spray
2 TB diced onion
2 (15 oz) pinto beans with jalapenos, rinsed & drained
1 tsp ground cumin
1 tsp dried cilantro
11 oz tomatoes with green chilies, drained
1 ½ c. diced cooked chicken breast
1/4 cup shredded low fat Monterey Jack

Spray large skillet with cooking spray. Saute’ onions until translucent. Add pinto beans and smash with potato masher. Add cumin, and dried cilantro. Cook until beans are heated through. Add tomatoes and diced chicken. Simmer 10 minutes on medium heat. Remove from heat and add cheese.
Yield: 5 servings (about 1 cup each). Per serving= 268 Calories; 6g Fat (21.4% calories from fat); 26g Protein; 27g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 993mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fat.

Peach Bread

I made this recipe up the other day and finally got the chance to try it tonight. It's delicious and easy!


Peach Bread
18.25 oz white cake mix
2 egg whites
1 15 oz can peaches in water, undrained
1 tsp cinnamon
6 oz nonfat vanilla yogurt
1 tsp vanilla
Cooking spray

Combine cake mix, egg whites and liquid from peaches. Add cinnamon, yogurt and vanilla. Dice peaches and fold into batter. Pour into 2 loaf pans sprayed with cooking spray. Bake at 350* for one hour.
Yield: 20 servings (cut each loaf in 10 slices). Per slice= 124 Calories; 3g Fat (20.6% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 188mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.


Set your mind on things above, not on earthly things. - Col.3:2

Bacon Cheeseburger Rollup

I think this quick meal would please the whole family! leave out the onions for the kids, of course. :)

Bacon Cheeseburger Rollups
8oz ground beef, 96/4
2 TB diced onion
1/4 tsp seasoned salt
1 slice bacon, browned and diced
2 oz Velveeta Light
8 oz Pillsbury reduced fat crescent rolls

Preheat oven to 400*. Brown ground beef with onions and add seasoned salt. Add diced bacon and cubed Velveeta. Stir constantly until Velveeta has melted. Spray cookie sheet with cooking spray and roll out crescent rolls. Press seams together to form a large rectangle. Top with beef mixture and spread mixture evenly over crescent rolls. Roll up pinwheel fashion starting at one of long sides. Make sure seem is on the bottom and bake 15 to 20 minutes or until crescent crust is lightly browned.
Yield: 5 servings. Per serving= 250 Calories; 12g Fat (40.3% calories from fat); 17g Protein; 22g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 770mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Salsa Hash

This is a quick and easy meal I tweaked just a bit.

Salsa Hash
8 oz ground beef, 96/4
4 oz reduced fat Jimmy Dean sausage
3 c. O’Brien potatoes
1/4 tsp hickory salt
1/4 tsp black pepper
2 c. salsa
1/2 c. reduced fat cheese, shredded

In a large skillet, cook beef and sausage; drain. Add potatoes, salt and pepper. Cook on high until heated through. Stir in salsa. Cook 8-10 minutes longer. Garnish with cheese.
Yield: 4 servings (about 1 cup). Per serving= 318 Calories; 11g Fat (29.4% calories from fat); 25g Protein; 33g Carbohydrate; 4g Dietary Fiber; 63mg Cholesterol; 1037mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

"For I know the plans I have for you," declares the Lord..."plans to give you hope and a future." -Jeremiah 29:11

Italian Tilapia

Italian Tilapia

Cooking spray
1/8 tsp garlic powder
1/4 c. Stove Top stuffing
1/8 tsp black pepper
1 tsp Italian seasoning
1 egg white
2 TB reduced fat Parmesan cheese
4 (6 oz) tilapia fillets
1 TB cornmeal

Preheat oven to 450*. Cover jelly roll pan with foil and spray with cooking spray. Pound stuffing until it is fine crumbs. Combine with Italian seasoning, Parmesan cheese, cornmeal, garlic powder, and black pepper in small shallow bowl. Place egg white in small shallow dish and dip fish into egg white. Place fish on prepared pan and top with crumb mixture.
Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

Yield: 4 servings. Per serving= 234 Calories; 3g Fat (11.6% calories from fat); 35g Protein; 14g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 357mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

Cajun Fish

Cajun Tilapia

4 (6 oz) tilapia fillets
1 tsp dried tarragon
1 TB paprika
1 tsp dried basil
2 tsp dried lemon zest
1/2 tsp cayenne
2 tsp black pepper
1/2 tsp salt

Cooking spray

Thaw fish fillets if necessary. Combine all seasonings and rub lightly into fish. Spray skillet with cooking spray and saute’ until fish is flaky.

Yield: 4 servings. Per serving= 158 Calories; 2g Fat (10.8% calories from fat); 32g Protein; 2g Carbohydrate; 1g Dietary Fiber; 83mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

Beef Biscuit Casserole

Beef Biscuit Casserole
Cooking spray
8 oz ground beef, 96/4
2 TB chopped onion
1 (8-ounce) can Hunt's Tomato Sauce w/ basil & oregano
1 (7.5-ounce) can Pillsbury refrigerated buttermilk biscuits
½ Cup 2% Milk Cheddar cheese
2 oz light cream cheese

Preheat oven to 375 degrees. Spray an 8-by-8 inch baking dish with butter-flavored cooking spray. Brown ground beef and onion. Stir in tomato sauce. Simmer while preparing dough. Separate biscuits and cut each biscuit in half. Arrange half of the biscuit pieces in bottom of prepared baking dish. Add cream cheese to meat mixture and stir until melted. Evenly spread meat mixture over biscuits. Arrange remaining biscuit pieces over top. Sprinkle cheese over biscuits. Bake for 20 to 25 minutes or until biscuits are golden brown. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.
Yield: 4 servings. Per serving= 282 Calories; 9g Fat (28.9% calories from fat); 21g Protein; 30g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 1022mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

General Tsao's Chicken

I got this recipe from the WW boards. You could use chicken breasts instead of thighs. I thought it was pretty good. It makes a great sauce. I just don't care for ginger much.


General Tsao’s Chicken

3/4 c. fat free chicken broth
1/2 tsp ground ginger
1 dash garlic powder
1/2 tsp red pepper flakes
1 1/2 TB cornstarch
2 medium scallions, chopped
2 TB Splenda
2 tsp olive oil
2 TB low-sodium soy sauce
1 TB rice vinegar
1 lb boneless, skinless chicken thighs

In a medium bowl, whisk together broth, garlic powder, cornstarch, Splenda, soy sauce, vinegar and ginger; set aside. Heat oil in a wok or large skillet over medium-high heat. Add scallions, and chicken and cook until browned all over, about 5 minutes. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes. Serve chicken and sauce over rice.
Yield: 4 servings. Per serving= 165 Calories; 8g Fat (41.4% calories from fat); 22g Protein; 5g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol; 750mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

"...I pray that you...may be filled to the measure of all the fullness of God." -Ephesians 3:17, 19 NIV

soda Marinade

The original recipe for this marinade was for brisket but i used it on chicken today. It was good on chicken. I imagine it would be good on brisket too, but i'd increase the barbecue sauce.


Soda Marinade

12 oz diet Dr. Pepper
dash garlic powder
1/2 tsp seasoned salt
2 tsp Worcestershire sauce
1/4 tsp black pepper
2 TB lime juice
2 tsp beef bouillon
1/2 c. barbecue sauce
1/2 c. water

Combine all ingredients. Marinate meat over night. This was great on chicken but would also be good for brisket. You might add more
barbecue sauce for brisket.

Whole recipe= 114 Calories; 2g Fat (18.0% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1915mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

Crock pot Thai Thighs

These were good but I think I cooked them too long. It gave the peanut butter a taste--not terrible, just not as good as it could have been. Still, they were moist and definitely edible!
I cooked them about 7 hours so probably 5-6 would be better.

Crockpot: Thai chicken Thighs
cooking spray
1.5 lbs boneless skinless chicken thighs
3/4 c salsa
2 tsp asian chili sauce
1/4 c peanut butter
1 TBS soy sauce, low sodium
2 TBS lime juice
1 tsp freshly grated ginger
Chopped peanuts for garnish (optional)
Cilantro for garnish

Spray crockpot with Pam. Place chicken in crockpot. Combine salsa, peanut butter, soy sauce, lime juice and ginger. Stir well and pour over chicken. Mix well. Cook on low 5-6 hours.
Yield: 6 servings. per serving=
198 Calories; 12g Fat (48.8% calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 646mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Cornbread Bites

These are cute and yummy!

Cornbread Bites

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoon Splenda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cheese, reduced fat Sargento mexican blend (2 ounces)
1/4 cup cream cheese, WW whipped RF
1/4 cup thinly sliced green onions
8 3/4 ounces creamed corn (8 3/4-ounce)
1 Dash hot sauce
1 large egg, lightly beaten
Cooking spray

Preheat oven to 375°. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour, cornmeal, Splenda, baking powder and salt. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened. Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.
Yield: 30 mini muffins. per muffin= 36 Calories; 1g Fat (23.4% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

WW reduced fat cream cheese review

Today I tried the Weight Watchers Reduced Fat Whipped Cream Cheese. 2 tablespoons for only 1 point! and it is yummy!!!! It tastes like the real deal!! yum!!!