Sunday, June 29, 2008

Creamy Corn Chipotle Dip

I got this recipe from It's really good. I used corn that i grilled and cut off the cob. The sweetness of the corn mixed with the spice of the chipotle peppers is yummy!

Creamy Corn Chipotle Dip
4 oz light cream cheese
2 TB canned chipotle peppers in adobo sauce, seeded
3 cup frozen corn kernels, or fresh corn kernels*
2 Tbsp fresh lime juice
1 1/2 tsp ground cumin
1/2 tsp table salt

Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. 12 servings (about 3 tablespoons)
Per serving= 60 Calories; 2g Fat (27.7% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Thursday, June 26, 2008

Beef Enchilada Rice

I'm thinking this one might be better the next day...give those flavors more time to blend. it was pretty good though.

Beef Enchilada Rice
8 oz ground beef, 96/4
2 TB taco seasoning or enchilada seasoning mix
1/3 c. chopped diced onion
1 tsp. minced garlic
1 (3 oz.) can green chilies
1 can chopped tomatoes
2 c. cooked boil in bag rice (i used wild rice blend because that's what i had)
1 tsp. parsley flakes (optional)
1 c. reduced fat shredded cheese
8 oz can tomato sauce

Brown meat, add onion, garlic and tomato juice. Add season mix, chilies and tomatoes. Heat and add cooked rice. Top with cheese.
Makes 4 servings. Per serving= 267 Calories; 7g Fat (22.7% calories from fat); 23g Protein; 32g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 809mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Other Carbohydrates.

Tuesday, June 24, 2008

Revised Chocolate PB Bars

Ok, it was time to make these good and gooey!

chocolate-peanut butter squares
3 cups popped plain popcorn
2 cups crisp rice cereal
2 cups circle oat cereal
1 cup wheat chex cereal
1 TB light margarine
1 oz unsweetened chocolate, chopped
16 oz marshmallows
1/4 cup honey roast peanut butter
2 TBS unsweetened cocoa powder
1 1/2 tsp vanilla extract

Line 9x13 inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. spray with nonstick spray. Melt marshmallows in large bowl (microwave 2 minutes). Add the popcorn, rice cereal, wheat chex and oat cereal in a very large bowl. Melt margarine and chocolate in a small saucepan. Add peanut butter and stir. Remove from heat and add vanilla and cocoa powder. Add the peanut butter mixture to the cereal mixture and combine well. Press mixture firmly into prepared pan.
Yield: 24 bars. Per serving= 112 Calories; 3g Fat (19.8% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 92mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

Saturday, June 21, 2008

Raspberry Hoisin Chicken

The Pecan Pie Muffins were delicious!
I really liked this chicken recipe today too. I grilled it with pineapple and asparagus.

Barbecue Raspberry Hoisin Chicken
½ cup frozen raspberries
½ c. sugar free raspberry preserves
1/2 cup hoisin sauce
3 tablespoons rice vinegar
dash garlic powder
1 tsp orange zest
dash ginger
1/8 teaspoon freshly ground pepper
Pinch of crushed red pepper
1 1/2 pounds boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips
(I just left the chicken as it was and didn't grill on skewers.)

Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce. Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours. Preheat grill to medium-high or preheat the broiler to high. Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade), and thread onto 4 skewers, distributing equally. Grill the chicken until browned and cooked through, 3 to 4 minutes per side. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through, about 5 minutes per side.Yield: 4 servings= 283 Calories; 10g Fat (28.9% calories from fat); 30g Protein; 27g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 1049mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1 Other Carbohydrates.

Thursday, June 19, 2008

Pecan Pie Muffins

This is from my recipe club Cooking With Faith.

Pecan Pie Muffins
1/2 cup packed brown sugar
1/2 c. Splenda
1/2 cup all purpose flour
2 egg whites
4 TB light margarine, melted
1 cup chopped pecans

Preheat oven to 350 degrees. Mix all ingredients in a bowl with a wooden spoon. Pour into a greased mini-muffin pan, filling each cup 2/3 full. Bake 12 to 15 minutes.
Yield: 24 muffins. per muffin= 69 Calories; 4g Fat (53.7% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

quiche review

yikes! these were REALLY hard to get out of the pan. Do NOT overcook. maybe turn the oven to 375* ?

Broccoli Quiche Bites

I'm also making these tonight. They smell wonderful baking!

Broccoli Quiche Bites
cooking spray
2 cup frozen broccoli, thawed and finely chopped
2 oz pimiento, drained
dash garlic powder
3 eggs
2 egg whites
2 oz smoked cheddar cheese, shredded
1/8 tsp ground red pepper
dash hickory salt

Coat a mini muffin pan with cooking spray. Combine broccoli, pimiento, garlic powder, eggs, egg whites and cheese in large bowl. Stir well. Add red pepper and salt. Spoon batter into miniature muffin pan. (approx. 1 tablespoon batter per cup). Bake at 425°F for 10 minutes or until set. Cool in pans 1 minute. Remove from pans and serve immediately. These can be made in advance and gently reheated in a warm oven just prior to serving.
Yield: 24 mini mufifns. 2 Per Serving= 36 Calories; 2g Fat (49.9% calories from fat); 3g Protein; 1g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

Chocolate PB Bars

I made these to take to work. They taste ok but they don't hold together. not enough marshmallow cream.

chocolate-peanut butter squares
3 cups popped plain popcorn
2 cups crisp rice cereal
2 cups circle oat cereal
1 TB light margarine
1 oz unsweetened chocolate, chopped
1 (7 1/2 oz) jar marshmallow creme
1/4 cup honey roast peanut butter
2 TBS unsweetened cocoa powder
1 1/2 tsp vanilla extract

Line 9x13 inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. spray with nonstick spray combine the popcorn, rice cereal, and oat cereal in a very large bowl put the butter and chocolate in a large nonstick saucepan and cook over low heat. cook, stirring until melted, 1-2 minutes. remove pan from heat, add marshmallow creme, peanut butter, cocoa powder and vanilla. returen the skillet to heat and cook,s tirring until well blended and hot, 2-3 min scrape the marshmallow mixture on top of the cereal mixture. with a rubber spatula, tir vigourously until the cereal mixture is evenly coated. scrape into the baking pan. spray your hands with nonstick spray; press down firmly on the mixture to form an even layer; let cool completely. lift from teh pan using the foil as handles. with a serratedk nife lightly sprayed with nonstick spray cut into 18squares. Yield: 18. Per serving= 97 Calories; 3g Fat (29.7% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Tuesday, June 17, 2008

Apple Cheddar Frittata

I revised a recipe to create this delicious frittata today.

Apple and cheddar frittata
cooking spray
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8"-thick pieces 4 oz smoked cheddar cheese, shredded
4 large eggs
3 egg whites
¼ c. skim milk
¼ tsp hickory salt
¼ tsp black pepper

Preheat oven to 450 degrees, with rack set in top third. Spray 9 inch pie plate with cooking spray. Layer ½ the apple slices in pie plate, top with ½ of the cheese. In medium bowl, combine eggs, egg whites, salt and pepper; pour over cheese. Layer remaining apple slices in pan and top with remaining cheese. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Let rest 5 minutes. Cut into wedges, and serve.
Yield: 4 servings= 201 Calories; 10g Fat (44.5% calories from fat); 13g Protein; 15g Carbohydrate; 2g Dietary Fiber; 202mg Cholesterol; 460mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.

Monday, June 16, 2008

Cinnamon Cluster Pancakes

I made these for dinner tonight. They weren't bad, they had good flavor but they are a much thicker pancake than I like so I don't think I'll make them again. If YOU make them, let me know what you think...

Cinnamon Cluster Pancakes
Serving Size : 4 pancakes
3 cups Fiber One Honey Clusters-- lightly crushed
1 cup reduced fat Bisquick
1 egg
1 egg white
1 cup skim milk

MIX cereal and Bisquick in medium bowl; set aside. Beat eggs and milk with wire whisk until well blended. Add to cereal mixture; mix well. PREHEAT large nonstick griddle or skillet sprayed with cooking spray on medium heat. Ladle batter onto griddle. Cook until bubbles form on tops, then turn over to brown other sides.
Per pancake=
258 Calories; 4g Fat (14.4% calories from fat); 8g Protein; 41g Carbohydrate; 9g Dietary Fiber; 48mg Cholesterol; 540mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

serve with sugar free syrup.

Sunday, June 15, 2008

Oven Fried Dill Pickles

I did NOT like these.

Serving Size: 20 pickles
1/4 cup yellow cornmeal
1 tsp cajun seasoning
1 tsp smoked Papirika
20 large dill slices
cooking spray

Preheat oven to 450 degrees Combine cornmeal and seasonings in shallow dish or pie plate; Stir well. Press pickle slices in cornmeal mixture. Place pickles ona large baking sheet coated with cooking spray. Lightly coat pickles with cooking spray. Bake at 450 degrees for 12 minutes or until golden brown. Let stand for 5 min.

Saturday, June 14, 2008

Artichoke Frittata

This made a delicious breakfast this morning.

Baked Artichoke Frittata
14 oz canned quartered artichoke hearts, drained
½ c. shredded reduced fat cheddar cheese
3 eggs
3 egg whites
1/2 c. skim milk
1/4 teaspoon hickory smoked salt
1/4 teaspoon pepper dash ground nutmeg
2 TB reduced fat grated Parmesan cheese

Spray 9 inch pie pan with cooking spray. Spread artichokes in pan. Sprinkle cheddar cheese on top. In medium bowl, beat eggs and egg whites with milk, salt, pepper, and nutmeg. Pour mixture over artichokes & cheddar. Top with Parmesan.
Bake at 350°F until frittata is puffy and lightly browned and center feels firm (about 25 minutes).
Yield: 4 servings. Per serving= 165 Calories; 7g Fat (40.4% calories from fat); 14g Protein; 10g Carbohydrate; trace Dietary Fiber; 154mg Cholesterol; 651mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Wednesday, June 11, 2008


This is a quick and easy recipe!

13.8 oz Pillsbury pizza crust
1/4 cup spaghetti sauce
30 slices Turkey Pepperoni
2 oz sliced Black Olives
1 cup shredded fat-free mozzarella cheese
1 1/2 c. spaghetti sauce

Roll out crust. Spread on spaghetti sauce. Layer on mozzarella, pepperoni, and black olives. Fold olver dough to create pouch. Seal up edges, then bake seam side down for 20-25 minutes at 350*. Use the remaining spaghetti sauce for dipping.
Yield: 6 servings. Per serving= 286 Calories; 8g Fat (23.6% calories from fat); 15g Protein; 40g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 1281mg Sodium. Exchanges: 0 Fruit; 0 Fat.

Monday, June 9, 2008

Spicy Southern Barbecue

I'll post the original recipe, but i halved everything and used 1 1/2 lbs of boneless skinless chicken thighs instead of breasts. i think this would be good in the crock pot too.

Spicy Southern Barbecued Chicken
Serves: 8Serving Size: One chicken part with sauce Removing the chicken fat and skin and adding no salt to the tasty sauce makes this chicken favorite heart-healthy.

3 lb. chicken parts (breast, drumstick, and thigh), skin and fat removed
1 large onion, thinly sliced
3 tablespoon vinegar
3 tablespoon Worcestershire sauce
2 tablespoon brown sugar
black pepper to taste
1 tablespoon hot pepper flakes
1 tablespoon chili powder
1 cup chicken stock or broth, skim fat from top

1. Place chicken in a 13x9x2" pan. Arrange onions over the top. 2. Mix together vinegar, Worcestershire sauce, brown sugar, pepper, hot pepper flakes, chili powder, and stock. 3. Pour over the chicken and bake at 350ยบ F for 1 hour or until done. 4. Baste occasionally. NUTRITION INFOCalories: 177.2Fat: 4.6 g Carbohydrates: 23.3 g Protein: 11.2 g

Sunday, June 8, 2008

Grilled Chili Lime Corn

I also made this corn from Grill Power.

Grilled Chili Lime Corn
1 tsp chili powder
1 tsp lime zest
2 limes, juiced
1 tsp salt
6 pieces corn on the cob, husked

Preheat grill. Stir together chili powder, lime zest, juice and salt. brush over husked corn. grill over medium heat until tender and lightly charred.
Yield: 6 servings. per serving= 86 cals, 1g fat, 3 g fiber.

Grilled Cabbage

I made this when i grilled Buffalo Burgers the other day. It's from my new cookbook Grill Power.

Grilled Cabbage
1 large cabbage head
salt and pepper to taste
1 1/2 tsp garlic powder
4 foil sheets

Cut cabbage into 8 wedges and remove the core. Sprinkle with salt, pepper and garlic powder. Wrap 2 wedges in one piece of foil. Grill 30 minutes or until tender.
(I also sprinkled some with cajun seasoning and some with Hickory Salt.)
Yield: 8 servings. Per serving= 28 calories, trace fat, 6g carb, 2g protein, 3g fiber

Saturday, June 7, 2008

Buffalo Burgers

Man, this was good! I made it today with ground beef from a local farmer, so I know it wasn't lean but wow! was it good!

Buffalo Burgers
1 lb ground beef
2 TB Frank's wing sauce
1 TB fat free blue cheese dressing

combine well and form into 4 patties.
Grill until desired doneness.
Yield: 4 patties.

Friday, June 6, 2008

Heavenly Caramel Cake

I made this at work today. It was a big hit!

Heavenly Caramel Cake
16 oz Angel Food Cake mix
14 oz can fat free sweetened condensed milk
½ c Smuckers fat free caramel topping w/Splenda
8 oz cool whip Free, thawed

Bake cake mix per package directions. While cake is still warm, poke holes all over it using the end of a wooden spoon. Pour sweetened condensed milk and caramel topping over cake, allowing it to seep into the holes. Once cool, top with Cool Whip.
Yield: 14 servings. Per serving= 254 Calories; trace Fat (0.5% calories from fat); 5g Protein; 57g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 295mg Sodium. Exchanges: 2 Other Carbohydrates.

Thursday, June 5, 2008

Beef Pot Pie

I created this tonight. It was yummy!

Beef Pot Pie
1/4 cup diced onion
1 1/2 cups beef top round, roasted
1 1/2 cups potatoes
1 cup shredded carrots
2 cups celery
1 tsp Montreal steak seasoning
15 ounces canned green beans
1 ounce gravy, dry mix, brown
1 c. water
8 ounces crescent rolls, reduced fat, Pillsbury

Preheat oven to 375*. Spray medium skillet with cooking spray. Saute’ onions until translucent. Add carrots and sliced celery; sprinkle with steak seasoning. Cook veggies until crisp-tender. Spray 13x9 pan with cooking spray. Dice cooked roast and spread over 13x9 pan. Dice potatoes and add to pan. Drain green beans and add to pan. Pour celery mixture over green beans. Combine gravy mix and water. Pour all over pan. Unroll crescent rolls and form a crust over the pot pie mixture. Bake 12-15 minutes or until crust is lightly browned.
Yield: 6 servings. Per serving= 330 Calories; 12g Fat (31.0% calories from fat); 25g Protein; 33g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 782mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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

Tuesday, June 3, 2008

Strawberry Fluff

I got this from the WW Boards. It was ok. The jello didn’t really mix in well. I think it would be yummy on top of brownies! :)

Strawberry Fluff
8 Oz. Cool Whip Free
8.5 gm Sugar Free Strawberry Jell-O (4 serving size)
2 Cups Chopped fresh strawberries

Put whipped topping in bowl, add Jell-O mix, stir until well blended. Add chopped strawberries and mix well. Refrigerate 30 min. Serve. Serving size is approximatly 3/4 cup.
Yield: 4 servings. Per serving= 127 Calories; trace Fat (2.5% calories from fat); 2g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 78mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 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