Sunday, September 28, 2008

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.

Wednesday, September 24, 2008

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.

Saturday, September 20, 2008

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

Friday, September 19, 2008

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

Wednesday, September 17, 2008

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.

Sunday, September 14, 2008

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

Saturday, September 13, 2008

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.

Thursday, September 11, 2008

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.

Friday, September 5, 2008

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.

Wednesday, September 3, 2008

One Pan Chicken Fiesta

This was quick and delicious!

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.