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.