Crazy Crust Pizza

This came from Quilting Barbie on the WW Recipe Review Board. It's a quick and easy pizza that won't kill your point budget.

Crazy Crust Pizza
Servings: 4
Level of Difficulty: Easy Course: main meals

1 cup(s) all-purpose flour
1 tsp table salt
1 tsp McCormick Oregano leaves
1/8 tsp black pepper
1 egg white
2/3 cup(s) fat-free skim milk
16 slice(s) Hormel Pillow Pack Turkey Pepperoni
1 cup(s) mushroom(s) '
1 cup(s) pizza sauce
1 cup(s) shredded part-skim mozzarella cheese
1/4 cup(s) onion(s), chopped

In a small bowl, combine batter ingredients until smooth. Pour into greased and dusted pizza pan. Tilt pan so that batter covers bottom. Arrange toppings and bake at 425 for 25-30 minuts or until crust is deep golden brown. Remove from oven drizzle with sauce. Sprinkle with cheese and return to oven for 10-15 minutes.
Yield: 4 servings. Per serving= 249 Calories; 6g Fat (21.6% calories from fat); 17g Protein; 31g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 1387mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

Mississippi Sin

I combined a couple of recipes to get this tasty dip.

Mississippi Sin
1 cup light sour cream
8 ounces light cream cheese
1 cup ham, extra lean
1 teaspoon onion powder
1/2 teaspoon worcestershire sauce
2 teaspoons dried chives
4 ounces green chili peppers
1 cup cheese, reduced fat Sargento mexican blend

Combine all ingredients in medium bowl. Heat in small slow cooker or pour into hollowed out round bread loaf, wrap in foil and bake 1 hour at 350^. Serve with bread, crackers or sliced vegetables.
Yield: 12 servings. Per serving (about 1/3 cup)= 95 Calories; 6g Fat (57.5% calories from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 341mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Green Chili Rice

This is another yummy recipe from the WW recipe exchange this Christmas. It's a delicious Mexican side dish and it's even better with a little avocado sprinkled in before serving.

Green Chili Rice

10 ounces green enchilada sauce
4 ounces green chiles
1 teaspoon onion powder
14 ounces fat-free chicken broth
2 cups brown rice, instant
1/2 cup cheese, reduced fat Sargento mexican blend

Preheat oven to 350^. Combine all ingredients in large bowl. Pour into casserole sprayed with cooking spray. Bake uncovered 40 minutes.

Yield: 8 servings. Per serving: (about 1/2 cup)= 175 Calories; 3g Fat (15.7% calories from fat); 7g Protein; 32g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 220mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

Rum Balls

These are a tasty addition to a holiday party.

Rum Balls
2 c. semi sweet chocolate chips, divided
2 TB raspberry rum
1/2 c. finely chopped pecans

Line cookie sheet with parchment paper. Melt 1 1/4 cups chocolate chips in microwave; be careful not to burn. When melted add rum and continue stirring until well combined; mixture will become thick. Refrigerate until cool then drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. Melt remaining chocolate and dip the balls into the melted chocolate then roll in the pecans. (coconut can also be used.)
Yield: 45 balls. Per ball= 58 Calories; 4g Fat (55.1% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Mini Pumpkin Cheesecakes

These are a nice little cheesecake, perfectly spiced.

Mini Pumpkin Cheesecakes
16 gingersnap cookies
8 oz light cream cheese
1 c. canned pumpkin
1/2 C. Splenda
1 tsp pumpkin pie spice
1 tsp vanilla
1 egg
1 egg white

Preheat oven to 325*. Place one gingersnap in each muffin cup or muffin paper in muffin cup. Combine cream cheese, pumpkin, Splenda, pumpkin pie spice, vanilla, egg and egg white. Pour into muffin cups. Bake 25 to 30 minutes. Refrigerate if not serving right away.

Yield: 16 cheesecakes. Per cheesecake= 73 Calories; 4g Fat (43.0% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Mini clubs

These are great for holiday gatherings or football parties.

Mini Clubs
1 tomato, chopped
4 slices OSCAR MAYER Center Cut Bacon, cooked, drained and crumbled
1/4 cup Fat Free MIRACLE WHIP Dressing
1 pkg. (12 oz.) dinner rolls (12 rolls), split
3 KRAFT Deli Fresh Sharp Cheddar Cheese Slices, each cut into 4 pieces
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Oven Roasted Turkey Breast
6 lettuce leaves, torn in half

Combine tomato, bacon and Miracle Whip. Fill rolls with cheese, turkey, lettuce and tomato mixture.
Yield: 12 mini clubs. Per mini club= 157 Calories; 6g Fat (33.8% calories from fat); 10g Protein; 16g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 573mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat.

Caramel Nut Candy

This is a delicious (!) gift to give to neighbors, co-workers, whoever.

Caramel Nut Candy

28 caramels
1 TB light margarine
2 TB skim milk
1 c. Splenda
1 cup salted peanuts
2 cups miniature marshmallows
1 c. flaked coconut

Place caramels, margarine and milk in a 2-qt. microwave-safe dish. Microwave, uncovered, on medium for 2 minutes; stir. Microwave 1-3 minutes more, stirring every minute, until smooth. Stir in Splenda until smooth. Add peanuts. Gently fold in marshmallows. Sprinkle the coconut in a 10-in. x 5-in. strip onto two sheets of waxed paper; spoon caramel mixture down the center of coconut. Using the waxed paper, coat caramel with coconut and roll into two 10-in. logs. Discard waxed paper. Wrap logs in plastic wrap and chill for 4 hours. Remove plastic wrap. Cut logs into 1/2-in. slices. Store in an airtight container in the refrigerator.
Yield: 48 pieces. Per piece= 50 Calories; 3g Fat (44.3% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Banana Cream Cake

This was good, but it would have been great if I hadn't over-baked the cake. :( So, don't do that. :)

Banana Cream Cake
18.25 oz white cake mix
2 egg whites
1 c. water
3 bananas, divided
1 c. skim milk
1.35 oz vanilla pudding, ff sf
8 oz Cool Whip Lite, thawed

Preheat oven to 350*. Spray 13x9 pan with cooking spray and set aside. In medium bowl, combine cake mix, egg whites, water and 1 banana; blend well. Pour into prepared pan. Bake 30 minutes. While cake is baking, combine milk and pudding mix. Fold in Cool Whip. After cake cools, slice remaining 2 bananas and place over top of cake. Top with pudding mixture. Refrigerate until ready to serve.
Yield: 15 servings. Per serving= 217 Calories; 6g Fat (24.5% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 264mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.

Hot Mamas

I got this recipe from the WW Recipe Review Board Christmas Recipe Swap. Janene Shaw sent it to me. I altered her recipe as I was afraid all of the cheese would be too many points. I think I'll double it to 2 cups next time so that's what I'm putting in this recipe.
I used a bunch of pickled "tame" peppers. The heat is just in the background. REALLY good!

Hot Mamas
4 oz pickled jalapenos
2 c. cheese, reduced fat Mexican blend
2 eggs
12 oz evaporated skim milk
1/2 c. flour

Preheat oven to 350^. Spray 9x13 pan with cooking spray. Place jalapenos in pan and top with cheese. In medium bowl, combine eggs, milk and flour. Pour over cheese. Bake 45 minutes and cut into squares.
Yield: 12 squares. Per square= 111 Calories; 5g Fat (41.8% calories from fat); 8g Protein; 8g Carbohydrate; trace Dietary Fiber; 46mg Cholesterol; 317mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

Rejoice always, pray without ceasing, give thanks in all circumstances; for this is the will of God in Christ Jesus for you.
-- 1 Thessalonians 5:16-18

SW Chicken Taco

This is a good and easy dish. I served it with tortillas but you could eat it as it is too.

SOUTHWESTERN CHICKEN TACO
1 1/2 pounds boneless, skinless chicken thighs
¼ c. diced onion
10 oz can diced tomatoes & green chilies
11 oz can corn, drained
¼ c. diced roasted green chilies
15 oz can black beans, rinsed and drained
1 TB taco seasoning

Spray 3 quart slow cooker with non-stick spray. Place chicken in bottom of slow cooker. Add onion and sprinkle with taco seasoning. Top with corn, green chilies and black beans. Cook on LOW for 6 hours, or until the chicken is done.
Yield: 5 servings. Per serving= 274 Calories; 8g Fat (25.7% calories from fat); 30g Protein; 25g Carbohydrate; 6g Dietary Fiber; 97mg Cholesterol; 857mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Other Carbohydrates.

Pumpkin Pie Crunch

This is really good! Nice sweet crunch! It would be good to bag up and give to neighbors and co-workers.

Pumpkin Pie Crunch
1/8 cup packed brown sugar
1 tablespoon pumpkin pie spice
2 TB light margarine
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
2 C. Fiber One, Caramel Delight cereal

In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
Yield: 8 cups. Per serving (1/2 cup each)= 99 Calories; 2g Fat (14.6% calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 0 Other Carbohydrates.

"Gray hair is a crown of splendor; it is attained by a righteous life."
Proverbs 16:31(NIV)

Mac & Cheese

I've been looking for a mac and cheese recipe for the crock-pot. I looked at a few and came up with this. It is really good! But still higher in fat and calories than I wish it was... :(

Mac & Cheese
1 3/4 c. water
2 c. Smart Taste elbow macaroni
7 oz. Healthy Ones smoked sausage
4 oz Velveeta Light
1/2 tsp mustard powder
1/2 c. shredded reduced fat cheddar cheese
2 oz light cream cheese

Spray 3 qt slow cooker with cooking spray. Add water and macaroni to slow cooker. Slice sausage and add to slow cooker; sprinkle with mustard powder. Place Velveeta on top. Cover and cook on low 3 hours. Add cheddar cheese and cream cheese; stir to combine. Heat through then serve.
Yield: 5 servings. Per serving= 345 Calories; 11g Fat (28.0% calories from fat); 21g Protein; 44g Carbohydrate; 5g Dietary Fiber; 46mg Cholesterol; 1100mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.


"Be strong and courageous. Do not be terrified; do not be discouraged, for the Lord your God will be with you wherever you go." Joshua 1:9 (NIV)

Twinkie Cake

I made this last night. The flavor is good but the jello makes all of the cakes soggy. I don't really like soggy cake. And it's VERY small. I used 12 WW sponge cakes so perhaps they are smaller than real twinkie cakes. But I haven't seen the reduced fat Twinkies in a long time.

LIGHT TWINKIE CAKE
10 Light Twinkies
1 Small Box Sugar Free Strawberry Jello
1 1/2 Cups Hot Water
2 Cups Fat Free Cool Whip
Fresh Strawberries (optional)

Unwrap each Twinkie and place into a 9X13 pan. Mix the Jello with the water and gently pour over the Twinkies. Try to just get the liquid on the Twinkies and not all over the pan. Spread the cool whip evenly on top and refrigerate for at least 2 hours. Serve each Twinkie with a strawberry sliced in half and placed on top. You could add more strawberries if you like to make a strawberry shortcake, but you'll need to add points accordingly depending on how many strawberries you add. Serves: 10 Per Serving: 154 Calories; 2g Fat (9.3% calories from fat); 1g Protein; 32g Carbohydrate; 0g Dietary Fiber; 10mg Cholesterol; 200mg Sodium.

Popcorn Brittle

I tried making the Popcorn Brittle in Cooking Light but it had molasses in it and that did NOT taste good!

This is much better.

Popcorn Brittle
1 1/2 cups sugar
1/4 cup water
3 tablespoons corn syrup
1 tablespoon light margarine
1 tsp baking soda
3 cups popped 94% fat-free butter flavor microwave popcorn
1/4 teaspoon salt

Line cookie sheet with foil and spray with cooking spray. Pop bag of microwave popcorn. Smash 3 cups of the popcorn; set aside. In medium saucepan, bring sugar, water and corn syrup to a boil. Boil until it reaches "hard ball" stage on candy thermometer. Add margarine, baking soda and salt. Combine well but do not stir too much or it loses the fluffiness. Continue to boil until lightly golden. Add popcorn and pour onto prepared cookie sheet.

Yield: 16 pieces. Per piece= 90 Calories; trace Fat (3.9% calories from fat); trace Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1 1/2 Other Carbohydrates.

Cranberry Chicken

I've read really great reviews on this but I was rather nonplussed by it.

Cranberry Chicken

Serves: 4

1 onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
1-1/2 lb skinless, boneless chicken breast
1/4 cup catsup
2 Tbsp firmly packed brown sugar
1 tsp dry mustard
2 tsp cider vinegar
1-1/2 Tbsp cornstarch blended with 2 Tbsp water

In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook on LOW until chicken is very tender when pierced (5-1/2 to 6-1/2 hours). Lift out chicken when done. Blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt, pour over chicken.
264 Calories; 2g Fat (8.2% calories from fat); 40g Protein; 19g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 293mg Sodium

Zucchini cornbread

This was...interesting. It was a bit mushy in the middle but the edges had a nice "crust". Flavor was pretty bland. I don't think I would make it again.

Zucchini Cornbread

4 cups shredded zucchini
1 onion, chopped
1 eggs, beaten
1 egg white
1 (8.5 ounce) package dry corn muffin mix
1/4 teaspoon ground black pepper
1 c. reduced fat Cheddar cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese. Bake in a preheated oven for 60 minutes.

Yield 9 servings. Per serving= 181 Calories; 8g Fat (39.5% calories from fat); 7g Protein; 21g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 390mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates.

Beef & Macaroni

I'm a little iffy on this one. It's a pretty small portion for still a fair amount of calories. The cheese soup is really sticky so this dish is also. The taste was ok. But it's mostly meat, could use more pasta but there go the points. I think i'll try it as more of a tex-mex thing and add Rotel or something...

Beef & Macaroni
12 oz ground beef, 95%
Onion
1 c uncooked macaroni, Smart Taste
½ tsp basil
½ tsp thyme
1 tsp Worcestershire sauce
1 tsp salt
10 ¾ oz can cheddar cheese soup
1/3 c. water

Brown beef and onions in skillet. Drain and place in 2 quart slow cooker. Combine all ingredients in cooker. Cover and cook on high 2-2 ½ hours stirring once.
Yield: 4 servings. Per serving= 379 Calories; 6g Fat (24.6% calories from fat); 12g Protein; 31g Carbohydrate; 6g Dietary Fiber; 26mg Cholesterol; 594mg Sodium. Exchanges: 0 Vegetable.

Garlic Smashed Potatoes

These are great with the turkey recipe from yesterday.

GARLIC SMASHED POTATOES
Cooking spray
2 lbs. small red potatoes
½ tsp garlic powder
1 teaspoon hickory smoked salt
½ cup of water
2 oz light cream cheese
1 TB dried chives
1 tsp onion powder
¼ cup of skim milk

Halve or quarter potatoes. Place in 3 quart slow cooker. Add garlic, salt and water. Cover, cook on High for 3 ½ to 4 ½ hours or until potatoes are tender. Drain; with fork or potato masher, mash potatoes. Stir in cream cheese until well blended; add chives and onion powder. Stir in enough milk for soft serving consistency. Serve immediately or cover and hold in slow cooker on warm for up to 2 hours.
Yield: 6 servings. Per serving= 147 Calories; 2g Fat (10.9% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 424mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Turkey & Gravy

This makes a great gravy! Bring on the potatoes!

Turkey & Gravy
4 slices bacon
3 lb turkey breast, boneless and skinless, boneless
1/2 teaspoon pepper
10 1/2 ounces chicken gravy (10.5 ounce)
1 tablespoon Worcestershire sauce
1/2 teaspoon dried sage
1 Tablespoon dried onion

Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain and crumble. Spray a 3 quart slow cooker with cooking spray. Place turkey in the slow cooker. In a bowl, mix the bacon, gravy, Worcestershire sauce, sage and onion. Pour over turkey in the slow cooker. Cover slow cooker, and cook turkey 8 hours on Low or 4 hours on high.
Yield: 10 servings. Per serving= 192 Calories; 4g Fat (18.9% calories from fat); 35g Protein; 2g Carbohydrate; trace Dietary Fiber; 87mg Cholesterol; 294mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Confetti scalloped corn

This is a mushy sort of side dish. If you don’t care about calories and fat—add some cheese! Green chilies would be good in this dish too. It could be cooked in a 3qt crock as well--just decrease the cooking time to 2- 2 1/2 hours.

Confetti Scalloped Corn
1 egg, beaten
1 egg white
1 cup light sour cream
1 tsp onion powder
11 oz Mexicorn, drained
14 oz can cream-style corn
3 tablespoons salsa
7 oz small cornbread mix (Jiffy or similar)

Spray 2 qt slow cooker with cooking spray. Mix all ingredients together well; pour into a slow cooker. Cover and cook on high for 2 1/2 to 3 hours.
Serves 8. Per serving= 197 Calories; 5g Fat (20.4% calories from fat); 5g Protein; 35g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 589mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1 Other Carbohydrates.

"Each man should give what he has decided in his heart to give, not reluctantly or under compulsion, for God loves a cheerful giver." 2 Corinthians 9:7 (NIV)

Coconut Almond Chocolate Meringues

I love meringue cookies! I didn't have almond extract so I used raspberry extract. yummy!

Coconut Almond Chocolate Meringues
4 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon coconut extract or imitation coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sugar
1/4 cup unsweetened cocoa powder

Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats. Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes. Sift cocoa over the mixture and gently fold together with a rubber spatula until combined. Place spoonfuls of meringue on prepared baking sheets. Bake 50 minutes then turn oven off, leaving meringues inside for 1 ½ to 2 hours.
Yield: 42 meringue cookies. Per cookie= 16 Calories; trace Fat (2.7% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

"Gray hair is a crown of splendor; it is attained by a righteous life."
Proverbs 16:31(NIV)

Turtle Pumpkin Pie

Everyone thought this was good today. It was especially good with cinnamon icecream.
Search my blog for that recipe. August 2009 I think.

Turtle Pumpkin Pie
1/4 cup plus 2 Tbsp. sugar free caramel ice cream topping, divided
1 reduced fat Graham Pie Crust (6 oz.)
1/3 cup plus 2 Tbsp. chopped pecans, divided
1 oz fat free sugar free vanilla pudding mix
1 oz fat free sugar free butterscotch pudding mix
1 cup cold skim milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Lite, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Yield: 8 servings. Per serving= 286 Calories; 12g Fat (37.3% calories from fat); 3g Protein; 42g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 448mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

Purple Salad

I made this for Thanksgiving. I thought it was good but my family wasn't impressed. It has an odd look but the flavor is good.

Purple Salad
20 ounces pineapple chunks in juice
21 ounces blueberry pie filling
2 bananas
11 ounces mandarin oranges in water
1 ounce pudding mix, instant sf ff lemon

Combine pudding mix and juice from pineapple; mix well. Add pineapple, bananas, oranges and blueberry pie filling. Chill.

Yield: 10 servings. Per serving= 148 Calories; trace Fat (0.9% calories from fat); 1g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates.

Mexican Meatballs

These make a nice appetizer!

Mexican Meatballs
1 lb. ground beef, 95% fat free
1 TB taco seasoning
2 TB diced onion
1/4 c. diced green chilies

Combine all ingredients. Form 24 meatballs and brown in skillet until done. Serve with salsa.
Yield: 24 meatballs. Per meatball= 49 Calories; trace Fat (31.1% calories from fat); 2g Protein; trace Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 17mg Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates.

Blueberry Cream Cheese Bundt Cake

This is tasty! It would be great to take to any gathering. Would probably also be good with lemon pudding instead of vanilla.


Blueberry Cream Cheese Bundt Cake

1 pkg yellow cake mix
1 pkg sugar free vanilla instant pudding
2/3 c water
½ c unsweetened applesauce
2 egg whites
4 oz. light cream cheese softened
2 c unsweetened blueberries


Preheat oven to 350. Spray bundt pan with cooking spray. In large bowl, stir together cake mix and pudding. Make a large well in the dry ingredients. Add water, applesauce, egg substitute and cream cheese. Beat on low until blended. Fold in blueberries. Pour into bundt pan. Bake 50-60 minutes or until done.
Yield: 16 servings. Per serving= 178 Calories; 5g Fat (25.8% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 340mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.

Cajun Meatballs

These would be a great appetizer for your holiday parties. Double the recipe (or maybe even triple) for a 3 quart slow cooker.

Cajun meatballs
1 pound lean ground beef
1 1/2 teaspoons hot pepper sauce
2 tablespoons Cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
1/4 cup finely chopped onion
1/4 cup stuffing cubes
1 egg
1/2 cup barbeque sauce
1/2 cup sugar free peach preserves

Directions
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. Form the mixture into golf ball sized meatballs and brown in medium skillet; drain fat. Place meatballs in 1.5 quart slow cooker. Combine the barbeque sauce and peach preserves and pour over meatballs. Cover and cook 1-2 hours. When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.
Yield: 18 meatballs. Per meatball: 90 Calories; 1g Fat (20.9% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 193mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

"Be strong and courageous. Do not be terrified; do not be discouraged, for the Lord your God will be with you wherever you go." Joshua 1:9 (NIV)

Cuban Beef

I made this yesterday. My roast was completely frozen and I cooked it on high for 6 hours-7 hours and it was done. It has a really nice spicy flavor.

Cuban Shredded Beef
2 lb sirloin roast (mine had bones so i'm guess it was about 2 lbs without the bones)
1/4 c. diced roasted green chilies
1/4 c. diced onion
dash garlic powder
1 (8-ounce) can tomato sauce
2 teaspoons chili powder
2 teaspoons cumin
1 tsp smoked paprika
1 teaspoon black pepper

In a slow cooker (3-1/2 quarts or larger), combine peppers, onion, and garlic powder; add roast. In a small bowl, combine tomato sauce, chili powder, cumin, smoked paprika, and black pepper; mix well and pour over roast. Cover and cook on high setting 7 to 8 hours, or until meat pulls apart with a fork. 3. Turn off slow cooker and shred beef by pulling it apart with 2 forks. Stir beef mixture and allow to sit 5 minutes.

Yield: 6 servings. Per serving= 221 Calories; 7g Fat (29.3% calories from fat); 33g Protein; 5g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 688mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

Oreo Striped Delight

I made this for a "Dessert Throw-down" (minus Bobby Flay) at work on Friday. It came in second place in the cookie category. It was really good though.

Oreo Striped Delight

35 reduced fat OREO Cookies
4 Tbsp. light margarine, melted
1 pkg. (8 oz.) PHILADELPHIA light Cream cheese, softened
1/4 cup sugar
2 Tbsp. skim milk
1 tub (8 oz.) COOL WHIP Lite, thawed, divided
3 cups skim milk
2 pkg. (3.9 oz. each) JELL-O Chocolate
Instant Pudding, sugar free, fat free

Grind cookies in a food processor; reserve 1/3 cup of crumbs. Combine remaining crumbs with melted margarine. Press into 13x9 pan. Combine cream cheese, sugar, milk and one cup of Cool Whip Lite. Spread over cookie crust. Beat pudding mixes with milk; after thickened spread over cream cheese layer. Top with remaining Cool Whip and sprinkle reserved cookie crumbs over topping. Refrigerate until ready to serve.
Yield: 15 servings= 275 Calories; 10g Fat (46.7% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 829mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Crab Dip

This is good. Doesn't taste much like crab though. Mostly just cream cheese and salsa.

Creamy Mexican Crab Dip
12 oz light cream cheese
1 (6-ounce) can lump crabmeat, undrained
1/2 cup salsa

Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth. Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.
Yield: 6 servings. Per serving (about ¼ cup)= 162 Calories; 10g Fat (58.1% calories from fat); 11g Protein; 5g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 496mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

Lemon Poppy Seed Bread

I got this off the WW Recipe Review Board. It’s quick, easy and very light and tasty!

LEMON POPPYSEED BREAD
18. 25 oz White cake mix
1 small package of instant SF lemon pudding
2 egg whites
1 C warm water
1/2 C natural applesauce
4 tsp. poppy seeds
1/2 tsp lemon extract

Preheat oven to 350^. Combine all ingredients (except poppy seeds). Mix well (will be lumpy). Stir in poppy seeds. Spray 2 loaf pans with cooking spray. Pour batter into loaf pans and bake for 35-40 minutes until lightly browned at edges and toothpick inserted in center comes out cleanYield: 20 slices (10 each loaf). Per slice= 130 Calories; 3g Fat (20.8% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 348mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

chewy ginger snaps

I tried to lighten these up. They were ok...but i think i like the crunchy store-bought ones better.

Chewy Ginger Snaps

1/4 cup light margarine, softened
1/2 cup packed brown sugar
1/2 c. Splenda
1/4 cup molasses
1 large egg
2 teaspoons baking soda
2-1/4 cups flour
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 375°F.
Combine softened butter, sugar, molasses and egg. Using a mixing, beat well. Stir in crystallized ginger. Sift dry ingredients together. Add to wet mixture. Mix well. Form 1 inch balls. Roll in remaining 1/4 cup granulated sugar. Place on greased cookie sheet, 2 inches apart. Bake 8-10 minutes.
Yield: 32 cookies. Per cookie= 61 Calories; 1g Fat (13.9% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 134mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

cappuccino Cake

This had decent flavor but it was really crumbly. Maybe another egg white?

Cappuccino Cake
18.25 oz devils food cake mix
1 c. water
2 egg whites (maybe 3?)
1 TB instant coffee powder
1 tsp cinnamon
1/2 c. unsweetened applesauce

Turn 5 quart slow cooker on high while preparing cake batter. Spray slow cooker with cooking spray. In medium bowl, combine cake mix, water, egg whites, coffee powder, cinnamon and applesauce. Pour into slow cooker. Put a paper towel over the top and cover with lid. Cook on high for 2 hours. Let cake cool 10 minutes, run knive around the edge, then invert slow cooker on plate.
Yield: 10 servings. Per serving= 203 Calories; 3g Fat (12.6% calories from fat); 3g Protein; 44g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 409mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Creamy Chicken Pasta & Broccoli

This is a less-than-30 minutes-meal! It took about 23 minutes to make! It's a comfort food meal.

Creamy Chicken Pasta and Broccoli
6 ounces Smart Taste Pasta Rotini
16 ounces broccoli florets
1 pound boneless skinless chicken breast halves -- cut into pieces
1/4 cup chopped onions
10 3/4 ounces condensed reduced fat cream of chicken soup
1/2 cup skim milk
1/2 cup water
2 ounces light cream cheese – softened
3 TB reduced fat parmesan cheese

Boil pasta in large saucepan; cook 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until pasta is al dente. Drain, and transfer to a large bowl. In medium skillet, cook the chicken and onion 5 minutes, until chicken juices run clear and onions are tender. In a bowl, whisk together the soup, milk, water, and cream cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Fold in pasta, broccoli and parmesan cheese.
Yield: 6 servings. Per serving= 283 Calories; 6g Fat (19.1% calories from fat); 25g Protein; 34g Carbohydrate; 6g Dietary Fiber; 57mg Cholesterol; 379mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Fiesta Bread

This came from Dawn Hall’s Busy People’s Slow Cooker book. Certainly you could just bake it in the oven, but I wanted to see if it would really work in the crock pot. It does and it tastes good but it’s really crumbly. Maybe it needs an egg white if you were baking in the oven? Or just use it for a dish where you would normally use cornbread. Chili? Pinto beans?

Fiesta Bread
2 c. reduced fat Bisquick
2/3 c. skim milk
1 TB taco seasoning

Spray 1.5 qt slow cooker with cooking spray. Combine Bisquick, milk and taco seasoning. Spread into slow cooker. Cover and cook for one hour.
Yield: 8 servings= 121 Calories; 2g Fat (14.7% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 389mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat.

Oatmeal Carmelitas

I revised this recipe to lighten it up but maybe I went too far? They weren't as sweet as I'd like...probably need more brown sugar.


Oatmeal Carmelitas

2 C Flour
2 C oatmeal
1/2 C packed brown sugar
1 t baking soda
1/2 t salt3 TB light margarine, melted
½ c. water
½ c. unsweetened applesauce
½ c. Splenda
½ c. sugar free caramel topping
½ c. mini chocolate chips

Preheat your oven to 350 °. Spray 9x13 pan with cooking spray; set aside. Combine flour, oatmeal, brown sugar, soda, salt, margarine, water, applesauce and Splenda. Press 1/2 of the above mixture into prepared baking dish. Bake 10 minutes. Spread caramel over crust; sprinkle with chocolate chips. Crumble the remaining oat mixture over this layer and bake 15-20 minutes or until golden brown.Yield: 24 bars. Per bar= 122 Calories; 2g Fat (16.5% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 130mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Green Chili chicken Alfredo

I made this tonight and it turned out great! I couldn't find any low fat ready made alfredo sauce so I just made my own!


GREEN CHILE CHICKEN ALFREDO
5 oz Smart Taste egg noodles
1 lb boneless chicken breast halves, cubed
1/3 c. diced roasted green chilies
2 oz light cream cheese
3 TB reduced fat Parmesan cheese
½ c. skim milk
Dash garlic powder

Bring saucepan of water to boil and add pasta; cook until al dente’. In a large skillet, brown the chicken pieces until lightly browned and cooked through. Remove the cooked chicken to a plate and keep warm. Sauté the garlic and green chile over medium heat; add cream cheese, Parmesan cheese and milk. Reduce heat to medium low and mix well. Add the cooked chicken and heat through. Fold in cooked pasta. Yield: 4 servings. Per serving= 319 Calories; 7g Fat (20.1% calories from fat); 32g Protein; 33g Carbohydrate; 4g Dietary Fiber; 82mg Cholesterol; 244mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Fruit Cocktail Coffee Cake

This turned out very well! It would be perfect with a cup of coffee or tea!

Fruit Cocktail Coffee Cake
18.25 oz yellow cake mix
15 oz fruit cocktail, sweetened with Splenda
1/2 c. water
2 egg whites
1 c. quick cooking oats
1 tsp cinnamon

Combine cake mix, liquid from fruit cocktail, water and egg whites. Spray 3 1/2 quart slow cooker with cooking spray. Pour half of batter into slow cooker. Top with half of fruit cocktail. Combine oats and cinnamon. Pour half of oat mixture over batter, top with remaining batter then top with remaining fruit cocktail, then remaining oats. Place a paper towel over slow cooker; cover and cook on high 2 hours. Let slow cooker set 10 minutes then run a knive around the edges to loosen cake. Invert slow cooker on a large plate.
Yield: 10 servings. Per serving= 278 Calories; 7g Fat (20.9% calories from fat); 4g Protein; 51g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 353mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates.

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

coconut Oatmeal Bars

These were not bad, but I think they'd be better with some mini chocolate chips. :)

Coconut Oatmeal Cookie Bars

1/2 cup packed brown sugar
1 cup unsweetened applesauce
1 cup Splenda
1 egg white
1/4 cup water
1 tsp. vanilla
3 cups oats
1 cup flour
1 c. coconut flakes
1 tsp. salt
1/2 tsp. baking soda

Heat oven to 350 degrees F. In a large bowl, beat brown sugar, applesauce and sugar until creamy. Add egg beaters, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. Press dough into an ungreased 9x13 pan. Bake 30-35 minutes.
Yields: 18 bars. Per bar= 181 Calories; 3g Fat (15.7% calories from fat); 5g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 171mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

So I called Aetna...

So I called Aetna last Friday and asked the customer service girl "who sets Aetna's policies? Do you have a medical director?"
She stammers around then says, "The policies are set by your HR staff."
"No," I say, "not MY policy, ALL of the policies of Aetna. Like not paying for diagnostic mammograms."
She sighs and asks me to hold.
I say, "Sure, and why don't you find a supervisor I can talk to?"
"Well, they're going to have to do the same thing I'm doing- research."
"That's fine. Please transfer me to a supervisor."
After a few minutes she comes back and says she can't transfer me to a supervisor without my member ID number. ??!!!!
I give her the number, even though it has nothing to do with my question. She puts me on hold again. After 5 minutes of waiting, I hung up.
But online at the Aetna site I find that Lonny Reisman is the Chief Medical Officer for Aetna. They give a number for the media to call. So, as a freelance writer, I am media, so I call. I left a message. I wonder how long it will take them to call me back?
Meanwhile, Mom calls tonight and says she got an email from Aetna and they are going to pay for the first diagnostic mammogram she had this year!

Beef Cabbage & Peanut Sauce

I made this with cube steak. It was ok.

Beef Cabbage & peanut sauce
1/4 cup smooth peanut butter
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
3 cloves garlic, minced
1 pound sirloin steak, trimmed and thinly sliced (see Tip)
1 lb shredded cabbage
2-5 tablespoons water

Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl. Reduce heat to medium. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine.

Breast Cancer Awareness Month

October is Breast Cancer Awareness Month. For me, it's also Insurance Awareness Month. My mother had breast cancer almost 5 years ago. It was detected at stage 0 by a mammogram. She went through radiation treatments after having a lumpectomy and has been fine ever since. BUT she has to have diagnostic mammograms each year. This year she's had two diagnostic mammograms. In Oklahoma, insurance companies are required to pay for one routine mammogram each year. Not diagnostic mammograms. Today I learned that breast cancer survivors (at least in OK, not sure about other states) are paying for their own mammograms. Insurance does not cover these, unless of course, the deductible has been met. Even then their coverage is usually no more than 80%. Does this make sense to anyone? So, if I've had breast cancer my insurance company doesn't care enough about me having a mammogram to even pay for it? Do they really want to pay more if I end up with breast cancer again?? Or do they just figure it's ok because surely I'll want to live and I will pay for the diagnostic mammogram? This is incredibly unfair. Insurance companies need to step up and pay for at least one diagnostic mammogram each year. It's in their best interest and the interest of their customers. In this time of healtcare reform can they really afford to do less?

Ladies, it is time to make some noise. Contact your insurance company, your state insurance commission and your senator. Keep talking about this and do not stop until someone realizes we will not "go quietly into that good night."

"Therefore my dear [sisters] stand firm." -1 Cor. 15:58a

Pumpkin Fudge

Ok, I was revising the original recipe so I made it 3 times trying to get it to set up. the 2nd batch did set up. It is VERY important to cook the sugar mixture long enough. But after this fudge set out for a while it became a gooey mess. So...I think the recipe still needs a little work. If you play with this and get a good recipe that doesn't require 3 cups of sugar be sure to let me know!
regardless of it not setting up---it was delicious!

Pumpkin Fudge
2/3 cups white sugar
1 TB light margarine
¼ tsp cream of tartar
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 C. Splenda
1 teaspoon vanilla extract

Spray 11x7 pan with cooking spray. In a heavy saucepan, combine sugar, margarine, cream of tartar, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes. (ahhh...I boiled 4-5 minutes...maybe a little longer would do the trick)
Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, and vanilla. Mix until well blended.
Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperature. Cut into squares, and store in the refrigerator in an air-tight container.
Yield: 24 small squares. Per square= 108 Calories; 1g Fat (6.2% calories from fat); trace Protein; 26g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

need pumpkin pie spice?

Need some pumpkin pie spice? Just make your own mix.

Pumpkin Pie Spice
4 TB cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice

combine and store in air tight container.



God is our refuge and strength, a very present help in trouble. Psalm 46:1

Calico Corn

This came from Busy People's Lowfat Cookbook. I'm sorry, but...yuck! This was not good!

Calico Corn
2 can whole kernel corn
1 TB sugar
1/4 c. Fat Free French Dressing
1 c. chunky salsa

In 2 qt microwavable bowl, combine ingredients. Heat in microwave 3 minutes or until heated through.

Yield: 7 (1/2 cup) servings.

The Very Best New Orleans Shrimp

I didn't have beer so I used a little merlot. They were tasty!


The Very Best New Orleans Shrimp
Servings 2

Ingredients
1/2 pound shrimp
2 Tbsp light margarine
1 tsp minced garlic
1 tsp Worcestershire sauce
1/4 cup fat-free chicken broth
1/4 can or bottle light beer

Seasoning Mix:
1/2 to 1 tsp cayenne pepper
1/2 tsp black pepper
1/4 tsp sea salt
1/4 tsp crushed red pepper flakes
1 tsp Italian seasoning

Instructions
Combine the dry ingredients and mix well. In a heavy skillet over high heat combine butter, garlic, worcestershire and seasoning mix. When butter is melted, add shrimp. Cook for 2 minutes, shaking panback and forth. Do not stir! Add stock and beer and cook an additional 2 minutes, shaking pan. Remove from heat. Serve with white rice and crusty french bread to soak up sauce.

Raspberry Coconut Bars

These were really good but thin so they were nearly impossible to get out of the pan. I'm thinking if I made them in an 11x7 pan instead of 9x13 then the bottom would be thicker and the milk wouldn't stick to the bottom as bad... of course, there would also be fewer bars and so each bar would have more calories, etc.

Raspberry Coconut Bars

1 2/3 cups graham cracker crumbs (1 pkg, crumbled)
1 tablespoon light margarine, melted
3 TB water
2 cups coconut flakes
14 ounces sweetened condensed milk, fat free
1 cup sugar free raspberry preserves
1/3 cup mini-chocolate chips

Preheat oven to 350^. Combine graham cracker crumbs, margarine and water. Press mixture into 11x7 pan coated with cooking spray. Sprinkle coconut flakes over crust. Pour milk over coconut. Bake 20-25 minutes or until lightly browned. Spread preserves over crust. Sprinkle with chocolate chips. Cut into bars and serve.

Yield: 24 bars. Per bar= 121 Calories; 4g Fat (24.5% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Pizza Chili

Why didn't I think of this before!?

Pizza Chili

15 ounces kidney beans, canned, rinsed and drained
8 ounces ground beef, 95% lean
2 ounces turkey pepperoni
1 ounce sliced black olives
2 cups spaghetti sauce, del monte traditional
14 1/2 ounces stewed tomatoes
1/2 cup bell pepper
1/2 cup water

Brown ground beef in large sauce pan. Add all remaining ingredients. bring to a boil and simmer.

Yield: 5 servings. per serving (about 1 cup)= 295 Calories; 4g Fat (16.0% calories from fat); 15g Protein; 32g Carbohydrate; 7g Dietary Fiber; 28mg Cholesterol; 1079mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.

Pizza Meatloaf Pie

This is really tasty and really easy!

Pepperoni Pizza-Hamburger Pie

1 pound ground beef, 95% lean
1/3 cup Stuffing, Stove Top, chicken
1 large egg
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 small green bell pepper
1/3 cup turkey pepperoni
1 ounce ripe olives, sliced
2/3 cup spaghetti sauce
1/2 cup mozzarella cheese, 2%

Heat oven to 400F. Mix beef, bread crumbs, egg, oregano and salt; press evenly against bottom and side of ungreased pie plate, 9 × 1 1/4 inches. Sprinkle mushrooms, bell pepper, pepperoni and olives into meat—lined plate. Pour spaghetti sauce over toppings.
Bake uncovered 25 minutes or until beef is no longer pink in center and juice is clear; carefully drain. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is light brown. Let pie stand 5 minutes before cutting.
Yield: 6 servings. Per serving= 313 Calories; 7g Fat (41.0% calories from fat); 16g Protein; 8g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 676mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

Peach Tea Bread

This was not bad...but I think it needs more cinnamon. It is nice with tea! :)

Peach Tea Bread
2-1/2 c. all purpose flour
1 c. Splenda
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
½ tsp cinnamon
1 1/2 c. finely chopped fresh peaches or drained, thawed, frozen peach slices
1/4 c. extra virgin olive oil
1/3 c. skim milk
2 tsp. vanilla extract
2 lg. Egg whites

Heat oven to 350 degrees. Grease 9 x 5 loaf pan. In large bowl, combine flour, Splenda, baking powder, salt, nutmeg and cinnamon. In 2 cup glass measuring cup, combine oil, milk, egg whites and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do Not overbeat. Fold in diced peaches. Spoon into prepared pan. Bake bread for 55 to 60 minutes or until top is golden brown and center springs back when lightly pressed with finger tip. Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool to room temperature before slicing.
Yield: 10 servings. Per serving= 182 Calories; 6g Fat (28.8% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 269mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Grilled Margarita shrimp

I made this tonight, but instead of grilling I just saute'd them in a small skillet.

Grilled Margarita Shrimp for Two
From Pillsbury.com
A fresh cilantro marinade makes this dinner for two irresistible!

1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
1/4 cup margarita mix (from 33.8-oz. bottle)
2 tablespoons tequila
12 shelled deveined uncooked large shrimp with tails left on

1. Soak 4 bamboo skewers in water for 30 minutes. In 1-quart resealable food storage plastic bag, combine cilantro, garlic, margarita mix and tequila. Add shrimp; seal bag and shake to coat. Refrigerate 30 minutes to marinate.
2. Meanwhile, heat grill.
3. When ready to grill, thread shrimp on skewers; discard marinade. Place shrimp on gas grill over medium heat or on charcoal grill 4 to 6 inches over medium coals. Cook 5 to 7 minutes or until shrimp turns pink, turning several times.

Mexican salsa dip

I did not like this. The cream cheese sort of curdled. It just didn't look attractive.

Mexican Salsa Dip
1 can black beans, drained
1 can corn, drained
1 c. salsa
3 oz reduced fat pepperjack cheese
1 8 oz. pkg. light cream cheese, softened

Spread cream cheese on bottom of quich plate. Layer beans, corn, salsa and shredded cheese. Bake at 350 for about 20 min.

Pumpkin Dump Cake

This is really good! I will serve it tomorrow at work with Cool Whip Lite.

Pumpkin Dump Cake

28 ounces canned pumpkin
1 1/2 cups Splenda
12 ounces evaporated skim milk
2 egg whites
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
18 1/4 ounces yellow cake mix
1/2 c. water

Preheat oven to 350*. Spray 13x9 pan with cooking spray. In medium bowl, combine pumpkin, Splenda, milk, egg whites, vanilla and pie spice. Pour into prepared pan. Sprinkle cake mix over pumpkin mixture. Pour water over cake mix. Bake 45-50 minutes or until lightly browned.
Yield: 12 servings. Per serving= 236 Calories; 5g Fat (19.8% calories from fat); 5g Protein; 43g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 328mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.

Spicy Zucchini Soup

This was delicious! and very filling!

Spicy Zucchini Soup

8 ounces sausage, reduced fat Jimmy Dean
9 ounces chicken asiago spinach sausage
3 cups zucchini
1 cup celery
14 1/2 ounces canned tomatoes
2 cups tomato sauce
15 ounces fat-free chicken broth
1/4 cup diced onion
3 cups water
2 teaspoons italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Cook sausage and sliced chicken sausage in large saucepan. Then add broth, onion, zucchini, and celery. Bring to a boil then add tomatoes, water, and seasonings. Simmer 20 minutes.
Yield: 6 servings. Per serving ( about 1 1/2 cups)= 203 Calories; 10g Fat (39.0% calories from fat); 19g Protein; 14g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 1546mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat.

WW Pizza Pretzel Thins

This Sunday at my WW meeting they were giving out packages of Pizza Pretzel Thins. YUM! I love pretzel thins anyway but the the pizza was tasty!

PB No Bake Cookies

I think I like these better withOUT the cocoa! But they are still "hi-point". :(

PB No Bake Cookies
1/3 c. skim milk
1/2 c. honey
1/2 c. packed brown sugar
pinch salt
1/2 c. peanut butter
1/2 c. Splenda

Combine the milk, brown sugar, and honey in a large pot over medium-high heat; bring to a rapid boil for 90 seconds. Stir the salt and peanut butter into the mixture and remove immediately from the heat. Add Splenda and oatmeal quickly and mix to combine. Make sure the texture is thick with a little bit of sauce, but not too much sauce. If needed add extra oatmeal. Drop rounded spoonfuls of the dough 2 inches apart onto aluminum foil or waxed paper; allow to sit 1 to 2 hours before serving.
Yield: 24 cookies. Per cookie= 110 Calories; 3g Fat (27.0% calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 25mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Cappucino

hmmm...well, this was ok. I'm not much of a coffee drinker. I think it needs more cocoa! :)

Cappucino
1 c. powdered fat free creamer
1 c. instant hot chocolate mix, no sugar added
¾ c. Splenda
2/3 c. instant coffee
½ tsp cinnamon
¼ tsp nutmeg

Mix all ingredients.
Yield: 10 servings. Per serving (1/4 cup)= 73 Calories; trace Fat (6.3% calories from fat); trace Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

Maybe it should be more like this!

Cappucino
1 c. powdered fat free creamer
1 1/4 c. instant hot chocolate mix, no sugar added
¾ c. Splenda
1/2 c. instant coffee
½ tsp cinnamon
¼ tsp nutmeg

Mix all ingredients.
Yield: 12 servings. Per serving (1/4 cup)= 66 Calories; trace Fat (7.2% calories from fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat.

Lemon Bars

These are yummy! They sort of fall after you take them out of the oven. like the Dutch Babies Mom used to make for breakfast on weekends...

Lemon Bars
1 oz ff sf lemon pudding mix
2 c. skim milk
16 oz Angel Food cake
.30 oz sugar free lemon Jello


Preheat oven to 350^. Spray 13x9 pan with cooking spray. Combine milk and lemon pudding mix. When pudding has set add lemon jello powder and Angel food cake mix. Fold ingredients together until well combined. Pour into prepared pan. Bake 35 minutes or until bars are lightly browned.
Yield: 12 servings. Per serving= 165 Calories; trace Fat (1.2% calories from fat); 5g Protein; 36g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 409mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 Other Carbohydrates.

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

Truck Stop Gravy & Biscuits

I thought this was good! I used 4 oz of light cream cheese instead of the 8 oz of ff cream cheese. It gave it a slightly sweet flavor so if you don't think that would appeal to you maybe use 2 oz of light cream cheese and a little more flour.


Truck Stop Biscuits and Gravy
1 (7.5-ounce) Pillsbury buttermilk biscuits
8 ounces ground beef
1/4 teaspoon black pepper
1/4 teaspoon ground sage
1/4 teaspoon garlic powder
1/4 teaspoon poultry seasoning
2 1/2 cups skim milk
1/4 cup all-purpose flour
1 (8 oz.) pkg. fat-free cream cheese

Bake biscuits according to package directions. Meanwhile, in a large skillet sprayed with butter-flavored cooking spray, brown meat. Add spices. In a covered jar, combine skim milk and flour. Shake well. Pour milk mixture into skillet with browned meat. Add cream cheese. Continue cooking, stirring often, until mixture thickens and cream cheese melts. Spoon gravy over biscuits.
Serves 5.
Serving size (2 biscuits and 3/4 cup gravy) Per serving: 287 Cal, 8g Fat, 21g Pro, 32g Carb, 876 mg Sod, 2g Fib
Diabetic Exchanges: 2 Meat, 2 Starch, 1/2 Skim Milk

Sausage Ball Surprise

whew! these are spicy hot!

Sausage Ball Surprise
8 oz reduced fat pork sausage
1 c. reduced fat Bisquick
1/2 c. reduced fat shredded cheddar cheese
1 TB water
1/2 c. sliced pickled jalapenos
3 oz light cream cheese

Preheat oven to 375*. Place foil over cookie sheet and spray with cooking spray. Combine pork sausage, Bisquick, cheddar cheese and water. Mix with fingers until well combined. Combine jalapenos and cream cheese. Take a small amount of sausage mixture and form a flat disc, place a teaspoon of cream cheese mixture onto sausage disc then form into ball. Place on prepared cookie sheet. Bake 20-25 minutes until lightly browned.
Yield: 22 balls. Per ball= 62 Calories; 3g Fat (50.4% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 175mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Pumpkin Spice Cheesecake Bars

These were good, but not as sweet as needed. Honestly, I'm not sure I used a whole cup of Splenda though...but I really think a 1/4 cup of brown sugar is what is needed here, plus the Splenda. So, i'm going to post the recipe as I think it should be.

Pumpkin Spice cheesecake Bars
3 cinnamon graham cracker (whole sheets-4 crackers per sheet)
8 oz light cream cheese
2/3 C Splenda
1/4 c. packed brown sugar
2 egg whites
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin

Preheat oven to 350^. Lay graham crackers in bottom of 9x9 pan. Combine remaining ingredients with mixer. Pour over graham crackers and bake about 30 minutes, until set.
Yield: 12 bars. Per bar= 79 Calories; 4g Fat (40.4% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.


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

caramel apple rollups

Maybe these were better right out of the oven. But that's not what I did. I made them, refrigerated them then took them to work and warmed them back up.


Caramel Apple Roll ups
9 egg roll wrappers
8 ounces light cream cheese
8 ounces granny Smith apple
1 teaspoon cinnamon
1/3 cup splenda
2 tablespoons caramel topping, sugar free

Combine cream cheese, diced apple, cinnamon and Splenda. Place even amounts on the 9 egg roll wrappers and roll up. Place seam side down on cookie sheet. Bake at 350^ until lightly browned. Serve immediately.
Yield: 9 servings. Per serving= 173 Calories; 5g Fat (25.9% calories from fat); 6g Protein; 26g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 333mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Paula Deen- It Ain't All About the Cookin'

I loved this book! It's a page turner! I loved that it was written how she talks--her southern phrases and dialect. But Paula was extremely honest in this book. You are in for a surprise. And you get to see how she has overcome the trials in her life.

Denise Austin 10 5-minute Target Toners

I love this DVD! There are 10 5-minute exercises to work your abs, thighs, chest, back, arms, shoulders, hips, inner-thighs, waist and buns. If you do just 2 toners (10 minutes) you could work your all body in 5 days! I especially like that each toner is just 5 minutes long. I can do most anything for just 5 minutes!

Cajun Cabbage Meal

This is delicious!!!

Cajun Cabbage Meal
12 ounces ground beef, 95% lean
16 ounces shredded cabbage
1/2 cup chopped green bell pepper
2 tablespoons onion
1/2 cup celery
14 1/2 ounces canned tomatoes
2/3 cup instant brown rice
1 Cups water
2 tsp Cajun seasoning
1/2 teaspoon black pepper
　

In a very large skillet, brown beef with peppers, onions, and celery. Drain excess juices if any. Add all remaining ingredients, cover and simmer on stovetop for 20 minutes. Stir occasionally so liquid gets absorbed by the rice.
Yield: 5 servings. Per serving (about 1 1/2 cups)= 285 Calories; 2g Fat (10.9% calories from fat); 10g Protein; 26g Carbohydrate; 5g Dietary Fiber; 19mg Cholesterol; 262mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 0 Fat; 0 Other Carbohydrates.


You shall not steal, nor deal falsely, nor lie to one another. -Leviticus 19:11

Online Cookbook

It appears that many of the recipe pages in the online cookbook at www.auntpurplescooking.com were lost when i moved my web host in May. I am in the process of reposting those recipes. Some are back now. Thanks for your patience!

Kashi bar review

I was so excited when I saw the Kashi Raspberry Chocolate bars! Raspberry and chocolate together is my favorite flavor!! But this bar was disappointing. :( The bar was too hard and the chocolate goo on top did nothing for me. I would have rather had less goo and a softer bar.

A change! and Sandwich Thins review

Ok, I've decided to make a change to this blog. From now on it will include more than just recipes. I'm going to share foods I find that can help you on your weight loss journey and I'll talk about exercise--DVDs, equipment, etc. I will also talk about diet books as I read them. Basically, this blog will be more complete and hopefully provide you with some tips and ideas to spur you on to your goals, whatever they may be. Feel free to make comments if you find a blog you want to add to. But never fear...every recipe I try will still be found right here! : )

So, to start it off let's talk about the new Oroweat Sandwich Thins. I finally found them in Oklahoma at the WM Supercenter! (after first purchasing them in Texas this weekend) I love them! They really are tasty! and they would be great to use as a bun on a burger, or as a mini pizza crust or even for a tostada. I haven't tried them with peanut butter and jelly but I bet they'll be great that way too.



Do nothing from rivalry or conceit, but in humility count others more significant than yourselves. Let each of you look not only to his own interests, but also to the interests of others.
-Phil 2:3-4 ESV

Pasta Fagioli

mmmm...mmmm good!

Pasta Fagioli

12 ounces ground beef, 95% lean
1/4 cup diced onion
1 cup celery
1 cup shredded carrots
15 ounces diced tomatoes
15 ounces kidney beans, canned, drained
15 ounces cannellini beans, canned, drained
30 ounces tomato sauce
1 cup frozen spinach
15 ounces fat-free chicken broth
1 cup smart taste pasta, penne rigate
2 teaspoons hot sauce
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon fennel seeds
salt & pepper to taste

Brown ground beef and onion. Add celery, carrots and tomatoes, undrained. Add beans, tomtato sauce, spinach and broth. Simmer 15 minutes. Add pasta, hot sauce, oregano, basil and fennel seeds. Add salt & pepper. Simmer 15 minutes or until pasta is al dente'.

Yield: 7 servings. Per serving (over 1 cup)= 348 Calories; 2g Fat (7.6% calories from fat); 19g Protein; 47g Carbohydrate; 11g Dietary Fiber; 13mg Cholesterol; 1377mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fat.

chocolate covered raisins

Yum!

Chocolate Covered Raisins
1 1/4 c. milk chocolate chips
2 oz almond bark
8 oz raisins

In medium bowl, combine chocolate and almond bark. Melt in microwave, stirring every 30 seconds. Add raisins and stir to coat. Place heaping 1/2 teaspoonfuls on baking sheet covered with wax paper. Refrigerate until chilled.
Yield: 65 pieces. Per piece= 28 Calories; 1g Fat (37.9% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 3mg Sodium. Exchanges: 0 Fruit; 0 Fat; 0 Other Carbohydrates.

2 pieces= 57 Calories; 3g Fat (37.9% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 6mg Sodium. Exchanges: 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Brunch casserole

This is great! The smoky ham, green chilies, eggs, potatoes...yum!

Brunch Casserole
3 eggs
1 egg white
1 cup skim milk
2 teaspoons onion powder
1/4 teaspoon black pepper
1/4 cup diced green chiles
1/2 cup ham, extra lean, diced
3 cups hash browns, frozen
1/2 cup cheese, reduced fat Sargento mexican blend

Preheat oven to 350^. Combine all ingredients in a medium bowl. Spray 11x7 pan with cooking spray. pour bowl into prepared pan. Bake 35-40 minutes or until eggs are set.
Yield: 6 servings. Per serving= 182 Calories; 5g Fat (26.7% calories from fat); 11g Protein; 22g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 318mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Peach Goodness

It IS good with peaches...can't wait to try it cherry pie filling... !!! I think next time I would use just one can of peaches instead of two.

Peach Goodness
15 ounces Biscuits, Pillsbury buttermilk
1/4 cup packed brown sugar
1/2 cup splenda
2 teaspoons cinnamon
30 ounces peaches

Cut biscuits into fourths. In medium bowl, combine brown sugar, Splenda, and cinnamon. Add cut biscuits and toss to coat. Spray bundt pan with cooking spray. Place half the biscuits in bottom of prepared pan. Top with diced peaches (drained). Top with remaining biscuits and sprinkle the remaining brown sugar mix over top. Bake at 375^ until no longer goopy in the middle. :)

Yield:8 servings. Per serving= 187 Calories; 2g Fat (8.2% calories from fat); 4g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 476mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Easy Chops

I'm cleaning out my deep freeze. :)
This turned out very good. The pork had a light seasoning and was very moist.
I only cooked a little over a pound of boneless pork chops but if you want to extend the cooking time add more pork or even some potatoes to the crock.

Easy Chops
1 lb frozen boneless pork chops
1 c. fat free Zesty Italian dressing
2 TB low sodium soy sauce

Place pork in 3 quart slow cooker. Pour dressing and soy sauce over the pork. Cook on low 4 hours.
Yield: 4 servings. Per serving= 180 Calories; 7g Fat (34.1% calories from fat); 22g Protein; 7g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 1192mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 1/2 Other Carbohydrates.

Easy BBQ Beef

College football starts next week. Here's a super easy recipe you can serve at your tailgate party.

Easy BBQ Beef
1 lb beef stew meat (pork would be great too!)
1/2 cup barbecue sauce

Put beef in 1.5 quart crock; add a couple tablespoons of barbecue sauce. Not too much or the sauce can burn. When the beef is done add the remaining barbecue sauce and stir. Serve with sliced dinner rolls.

Yield: 6 servings. Per serving (not including bun)= 146 Calories; 6g Fat (36.7% calories from fat); 20g Protein; 3g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 197mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Other Carbohydrates.


Therefore if you have not been faithful in the use of worldly wealth, who will entrust the true riches to you? -Luke 16:11 NASB

"fried" okra

I hear a lot of people say they don't buy okra because they only like it fried and they know that's not good for them. I love fried okra and here's how I do it.

Spray a large skillet with cooking spray, add sliced okra (fresh from the farmers market), sprinkle with corn meal and cajun seasoning. Saute' on medium heat. Stir ocassionally. I let it sit under a lid for a little of the cooking time. It's delicious and every bit as good as FRIED. but better for you!

cherry cake

You know, sometimes you can make something a certain way that you just don't think of making it any other way. I've made chocolate cake with cherry pie filling a million times. BUT last night I thought "what if I put cherry pie filling in white cake?" Well, of course, it is equally delicious!
I made these as cupcakes but I think it would be really good as a bundt cake!

Cherry Cake
18.25 oz white cake mix
20 oz sugar free cherry pie filling
1/2 c. water
2 egg whites

Preheat oven to 350^. Combine cake mix, water and egg whites. Fold in cherry pie filling. Bake in muffin tins or bundt pan.

Gooey Apple Goodness

I created this recipe this morning and baked it at work--YUM! It was sweet and gooey and delicious! Sort of a monkey bread with apple pie filling thrown in.

Gooey Apple Goodness

15 ounces Biscuits, Pillsbury buttermilk
1/3 cup packed brown sugar
1/3 cup splenda
2 teaspoons cinnamon
2 tablespoons caramel topping, sugar free
21 ounces apple pie filling, no sugar added

In medium bowl, combine brown sugar, Splenda, and cinnamon. Cut biscuits into fourths and toss into brown sugar mixture. Spray bundt pan with cooking spray. Place half the biscuits into bottom of prepared bundt pan. In small saucepan, combine apple pie filling (do cut the apples up a bit) and caramel topping; heat through. Spread apple mixture over biscuits in pan. Spread remaining biscuits over the apple mixture and top with any remaining brown sugar mix left in biscuit bowl. Bake at 375^ 20-30 minutes.
yield: 8 servings. per serving= 198 Calories; 2g Fat (7.6% calories from fat); 3g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 494mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates.

Unbelievable Chicken

I'll post the original recipe, but I made this in the crock pot with 2 lbs of chicken thighs. I just mixed the "marinade" and poured it over the frozen chicken and cooked it on low in a 3 qt crock. I would think 6-8 hours on low...I was running out of time and put it on high after about 5 hours. It is good, I'm not sure "unbelieveable" but good nonetheless.

Unbelievable Chicken
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Jalapeno Burgers

I'm not sure how to make these stick together. The flavor was good but I wish I had cooked them in a skillet instead of on the grill as they fell apart and fell between the grates. So, maybe cook it in a skillet like a sloppy joe recipe?

Jalapeno Burgers
finely diced jalapeno
1 lb. ground beef, 95% ff
4 oz light cream cheese

Combine ingredients in skillet and cook until done.

Yield: 4 servings. Per serving= 352 Calories; 8g Fat (51.4% calories from fat); 14g Protein; 2g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 193mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Instant Cookies

I think this is a Joanna Lund recipe that I got through Cooking With Faith. They were ok...maybe something you would like with tea or something. Seems like they would be really good for a diabetic... The recipe is supposed to make 16 but I could only get 14 small cookies. It's a very sticky dough.


Instant Cookies
Serves 4 (4 cookies) (tea sized cookies)

1 (4-serving) package sugar-free instant vanilla pudding mix
3/4 Cup Bisquick Heart Smart Baking Mix
1 egg, or equivalent in egg substitute
1/4 Cup unsweetened applesauce

Preheat oven to 375 degrees.
In a large bowl, combine dry pudding mix and dry baking mix.
Add egg and applesauce.
Mix well to combine.
Drop by spoonfuls onto parchment lined cookie sheet to form 16 cookies.
Flatten slightly with a fork dipped in Splenda.
Bake for 6 to 7 minutes.
Place on a wire rack and allow to cool.

131 Calories, 3g Fat, 3g Protein, 23g Carbohydrates, 571mg Sodium, 25mg Calcium, 0g Fiber
Diabetic Exchanges: 1/ 1/2 Starch
Carb Choices: 1 1/2


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

Patty Pan Squash

I tried a new veggie tonight! I got a couple of patty pan squash at the farmers market. They are the squash that have a sort of flower shape. I pierced them with a knife and baked in the oven at 375* about 35 minutes or so. Then I cut their tops and scooped them out a little and put some WW whipped cream cheese in there. Sprinkled that with smoked paprika, chili powder and onion powder and viola'! The insides are similar to spaghetti squash--little strings. Tasty!

Peasant Eggs

This is a recipe from my recipe club. Or OUR recipe club as the case may be.... :)

I used shredded potatoes (hashbrowns) instead of sliced potato. I love having breakfast for dinner!

Peasant Eggs
Serves 8 (6 HUs per serving)

1 medium onion(s)
1/2 large green pepper(s), diced
6 large whole uncooked white potato, sliced
4 cup(s) Egg Beaters Egg Beaters
10 slice(s) Canadian-style bacon, diced
1 tbsp olive oil
1 tsp black pepper
1 1/2 cup(s) Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Mild Cheddar Cheese, divided
1 1/2 tsp table salt
5 spray(s) cooking spray

Spray frying pan with cooking spray. Sauté Canadian bacon over low to medium heat until nicely browned. Remove from pan and set aside.
Add olive oil, onions and peppers to the pan and sauté for a few minutes until vegetables start to brown. Add sliced potatoes, salt and pepper (to taste), cover and allow the potatoes to cook until almost done, turning as needed to avoid burning.
Add egg beaters, stir into potatoes. Add 3/4 cup of shredded cheese, stir, cover and allow to cook until eggs are set. Add remaining cheese, cover and cook until cheese is melted.

Calabacitas

I didn't have poblano so I used a little diced roasted green chilies. It's delicious! and spicy hot!

Calabacitas

1 tblsp olive oil
2 TB chopped onion
1 dash garlic powder
4 c. diced zucchini
1 poblano pepper seeded and chopped
1 C. frozen corn
1 (15oz) can black beans rinsed and drained
1/2 tsp salt

Heat oil in a skillet over med heat. Add onion, garlic and zucchini and cook, stirring until onion is translucent. Add pepper and saute’ until soft. Stir in corn and beans and heat. Season with salt to taste.
Yield: 4 servings. Per serving= 178 Calories; 5g Fat (22.7% calories from fat); 9g Protein; 27g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 599mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Cornmeal battered Tilapia

Of course, the original recipe called for catfish, which is probably better here in OK than the Tilapia, but Tilapia is what I had on hand...I wish we could get really tasty fish here.... :(

CORNMEAL BATTERED CATFISH
½ cup uncooked yellow cornmeal
1 tsp paprika
1 tsp dried thyme
1 tsp salt
½ tsp celery seed
½ tsp onion powder
½ tsp garlic powder
½ tsp black pepper, freshly ground
½ cup skim milk
1 lb tilapia fillets, cut into 4 pieces

Mix all dry ingredients in shallow bowl Pour milk into another shallow bowl Dredge fillets first in milk, then in cornmeal mixture, coating both sides and pressing mixture gently to adhere Place on baking sheet sprayed with Pam Lightly spray each filet Bake 15 min at 425 degrees Let stand at room temperature for 2-3 minutes before serving 4 servings

Zucchini Cookies

These are a nice moist spice cookie.

Zucchini Cookies
1 c. whole wheat flour
1 1/2 c. quick cooking oats
1/2 c. Splenda
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp gr cloves
1/4 tsp gr nutmeg
1 1/2 c. shredded zucchini
1 egg
1/2 c. craisins
1/2 c. honey

Preheat oven to 350^. Combine flour, oats, Splenda, salt, baking soda, and spices. Make a well in the center and add zucchini, egg, craisins and honey. Mix well. Bake 15 minutes or until lightly browned.
Yield: 24 cookies. Per cookie= 67 Calories; 1g Fat (7.5% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 96mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Zucchini Quiche

This was a little different, sort of bread like, but very good! I would make it again.

Zucchini Quiche
1/2 cup corn muffin mix
1/4 cup Parmesan cheese, reduced fat
1/4 teaspoon salt
1/8 teaspoon pepper
2 whole eggs
1/2 cup half-and-half, fat free
1 tablespoon extra virgin olive oil
1 1/2 cups sliced zucchini

In a small bowl, combine the muffin mix, Parmesan cheese, salt and pepper. Stir in the eggs, half and half and oil until blended. Fold in zucchini. Pour into a 9-in. pie plate coated with cooking spray. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Yield: 4 servings. Per serving= 178 Calories; 9g Fat (48.0% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 462mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Honey Wheat Bread -- again

I'm going to have to give up on this one. too many wasted ingredients. It just does not seem to rise. so I end up with a very dense, not that tasty bread.

HONEY WHEAT BREAD
2 c. warm reconstituted dry milk (or skim milk)
2 tbsp. olive oil
2 tbsp. honey
2 tbsp. molasses
3/4 tsp. salt
1 pkg. active dry yeast
3 c. whole wheat flour
3/4 c. bran 1/4 c. wheat germ (I used 1 c. quick oats)

Preheat 5 qt crock pot on high setting for 30 minutes. Combine warm (not hot) milk, oil, honey, molasses, salt, yeast and half the flour. With electric mixer, beat well for about 2 minutes. Add remaining flour; mix well. Place dough in well-greased baking pan; cover. Let stand 5 minutes. Place in crock pot, cover and bake on high setting 3 hours.

Hungry Girl Mac & Cheese

This tasted much better than I anticipated! It's easy, cheesy comfort food you can feel good about eating.


Hungry Girl Mac & Cheese
1 package Green Giant Family Size Cauliflower & Three Cheese Sauce (freezer aisle)
2 cups uncooked Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta (or another whole-wheat or whole-wheat-blend pasta)
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper, to taste

Directions: Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.
Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper. Enjoy!
MAKES 4 SERVINGS Serving Size: 1 cup Calories: 202 Fat: 4.5g Sodium: 825mg HU 4

Banana Chocolate Chip Ice Cream

This is tasty! The banana flavor is delicious! It's not as creamy as the cinnamon ice cream and the babies said cinnamon was the best, but this was still very good.

Banana Choc chip Ice Cream
2 cups skim milk
1 (14 ounce) can fat free sweetened condensed milk
1 (1.3 ounce) envelope whipped topping mix
2 tablespoons Splenda
2 teaspoons lemon juice
1 teaspoon vanilla extract
3 medium firm bananas, cut into 1-inch pieces
1/3 cup miniature semisweet chocolate chips

1. In a large mixing bowl, beat the first six ingredients on high speed for 3 minutes. Cover and refrigerate overnight.
2. Stir bananas into milk mixture. Fill cylinder of ice cream freezer; freeze according to the manufacturers directions. Stir in chocolate chips. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

5 Ingredient Cinnamon Ice Cream

This is delicious! It's not especially low in fat and calories but I could be off on the servings. It's freezing right now in a plastic 13x9 pan.

5 Ingredient Cinnamon Ice Cream
1/2 cup cold skim milk
1 tablespoon vanilla extract
14 ounce can fat free sweetened condensed milk
1/8 teaspoon salt
1 pint heavy cream
2 tsp cinnamon

In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside. In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream. Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container up to 10 days.
Yield: 8 servings. Per serving= 357 Calories; 22g Fat (55.7% calories from fat); 6g Protein; 34g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 115mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 4 1/2 Fat.

Egg-celent Strata

This got rave reviews from my friends at the farmers market today. The original recipe came from the current issue of Healthy Cooking. I'm way in to these startas using stuffing cubes! So much better than the others with soggy bread!


Egg-cellent Strata
1 cup Stuffing, Stove Top, chicken, unprepared
8 oz sausage, reduced fat Jimmy Dean, cooked & drained
1 1/2 cups zucchini slices
2 tablespoons diced onion
1/2 cup roasted red pepper
2/3 cup cheese, reduced fat Sargento mexican blend
3 large eggs
2 egg whites
1/2 cup skim milk

Spray 11x7 pan with cooking spray. Spread stuffing mix over bottom of prepared pan. Spread cooked sausage over stuffing cubes. In small skillet saute’ zucchini, onion and red pepper. Spread veggies over sausage. Combine cheese, eggs, egg whites, milk, salt & pepper. Pour over veggies. Let sit while oven preheats to 350^. Bake 30 minutes.

Yield: 6 servings. Per serving= 225 Calories; 13g Fat (50.2% calories from fat); 17g Protein; 12g Carbohydrate; 1g Dietary Fiber; 131mg Cholesterol; 633mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

Pepperoni Bread

This is fabulous! It will really cure a pizza craving and would be a nice addition to soup or salad.

Pizza Bread

1 1/2 Cups Bisquick Reduced Fat Baking Mix
3/4 Cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
1 cup Hormel reduced -fat pepperoni, chopped or cut into quarters (about 4 oz)
1/4 Cup skim milk
1 egg
1 teaspoon Pizza or Italian seasoning

Preheat oven to 350 degrees. Spray a 9 inch pie plate with olive oil flavored cooking spray. In a large bowl, combine baking mix, 1/2 cup Cheddar cheese, and pepperoni. Add skim milk, egg, and seasoning. Mix gently just to combine. Spread batter into prepared pie plate. Evenly sprinkle remaining 1/4 Cup Cheddar cheese over top. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Place pie late on a wire rack and let set for 5 minutes. Cut into 8 wedges
Serves 8. Per serving= 164 Calories; 6g Fat (34.4% calories from fat); 10g Protein; 17g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 654mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

Grilled corn Dip

I made this dip as a sample at the farmers market yesterday. Everyone enjoyed it!


Grilled Corn Dip
6 medium ears sweet corn, husks removed
¼ c. Vidalia onion, chopped
1 jalapeno pepper, finely chopped
Dash garlic powder
8 oz light cream cheese
1/2 teaspoon chili powder

Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Cut corn from cobs- should have about 2 cups. Spray large skillet with cooking spray; saute’ the onion, jalapeno and garlic. Add corn; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat. Put cream cheese in large bowl; add corn mixture and sprinkle with chili powder. Combine well. Serve with tortilla chips.
Yield: about 2 cups, 8 servings. Per serving= 126 Calories; 6g Fat (38.7% calories from fat); 5g Protein; 15g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Chocolate PB Bonbons

These were good...I took them to work and everyone seemed to love them but I just wasn't all that impressed by them. They remind of the peanut butter dreams i make that are a lot less trouble.

Chocolate PB Bonbons
4 ounces light cream Cheese, softened
3/4 cup skim milk
1 (4.1 oz) pkg JELL-O Chocolate Instant Pudding, sf ff
1 cup thawed lite COOL WHIP Whipped Topping
24 reduced fat NILLA Wafers
1 c. milk chocolate chips, melted
1 TB creamy peanut butter

Line 24 miniature muffin cups with liners. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in COOL WHIP. Spoon into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each cup; stand wafer in cup. Freeze 2 hours or until firm. Peel liners off bonbons. Melt dipping chocolate as directed on pkg.; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Let stand until chocolate is firm. Keep frozen.

Breakfast Bundt Cake

This was REALLY good! you can't go wrong with cream cheese and sausage!


Breakfast Bundt Cake
½ pound reduced fat sausage
1 1/2 packages light cream cheese
1/2 cup reduced fat shredded Cheddar cheese
1 tsp onion powder
2 cups reduced fat baking mix
3 eggs, beaten
1 egg white
1 cup skim milk

Preheat oven to 350 degrees F (175 degrees C). spray Bundt pan with cooking spray. Cook the sausage in a skillet over medium heat. Drain on paper towels and crumble. In a large bowl, combine the sausage, cream cheese, cheddar cheese, onion powder and baking mix. In another bowl, beat together the eggs and the milk. Add the egg mixture to the flour/cheese mixture; stir just to moisten. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Remove immediately from the pan and cool slightly on a wire rack. Serve warm. May also be frozen if desired.
Yield: 12 servings. Per serving= 226 Calories; 12g Fat (47.9% calories from fat); 11g Protein; 18g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 596mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Apple Crisp Bread

This was pretty good. It does remind you of an apple crisp more than an actual bread.


Breakfast Crisp Bread
1 1/2 cups quick cooking oats
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup margarine, softened
1 egg
1 apple

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan. In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.
Yield: 9 servings. Per serving= 144 Calories; 4g Fat (24.1% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 244mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Zucchini cakes

These were so delicious! They didn't hold together well--i think because i needed to drain the zucchini a little more. But they were great!

Zucchini Cakes
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons light margarine
1 cup stuffing cubes
2 TB cup minced onion
1 teaspoon Old Bay Seasoning
Cooking spray

In a large bowl, combine zucchini, egg, and margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well. Shape mixture into patties. Spray medium skillet with cooking spray. Saute' patties iuntil golden brown on both sides.
Yield: 6 cakes. Per cake= 113 Calories; 3g Fat (26.5% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 375mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Cowboy Tacos

I'm not really sure why these were called "Cowboy" Tacos. They are sort of a SW casserole though. It was easy to cook up and tasted great!
I didn't serve it with taco shells or tortillas. It was fine as is.

Cowboy Tacos
1 1/2 lbs pork stew meat, fat trimmed
4 TB taco seasoning (I make my own, salt-free)
15 oz canned black beans, rinsed & drained
1 c. salsa
1/3 c. sugar free apricot preserves

Spray large skillet with cooking spray. Cook stew meat with taco seasoning until meat is cooked through. Add beans, salsa and preserves. Simmer until heated through and liquid decreases.
Yield: 5 servings. Per serving (about 3/4 cup)= 255 Calories; 7g Fat (23.4% calories from fat); 30g Protein; 20g Carbohydrate; 5g Dietary Fiber; 61mg Cholesterol; 537mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable.

Breakfast Casserole

This was delicious!!

Breakfast Casserole
Cooking spray
1/2 cup stuffing cubes
1/2 cup shredded Cheddar cheese
3 eggs
1 egg white
3/4 cup skim milk
1 teaspoon dry mustard
1 cup cooked lean ham, cubed

Spray 8x8 inch glass baking dish or small casserole dish with cooking spray. Add stuffing cubes. Sprinkle cheese on top of stuffing. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight. Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats. Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.
Yield: 4 servings. Per serving: 271 Calories; 9g Fat (31.2% calories from fat); 21g Protein; 25g Carbohydrate; trace Dietary Fiber; 167mg Cholesterol; 1115mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

Strawberry Lemonade Cake

This cake is tart, but good!

Strawberry Lemonade Cake
18.25 oz strawberry cake mix
4 oz unsweetened applesauce
2 egg whites
1 container sugar free lemonade mix
1 c. water

Preheat oven to 350^. Combine lemonade mix and water; set aside. Combine cake mix, apple sauce and egg whites; add 3/4 cup of the lemonade and mix well. Pour cake batter into bundt pan sprayed with cooking spray. Bake for 30-40 minutes or until toothpick inserted into cake comes out clean. Let sit 5 minutes. Invert onto plate and poke with holes. Pour remaining lemonade over cake.
yield: 12 servings. Per serving= 191 Calories; 5g Fat (22.1% calories from fat); 3g Protein; 35g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates.

Slow Spanish Rice & Beans

This is good and spicy!

Slow Spanish Rice & Beans
2 tsp extra virgin olive oil
¼ c. yellow onion, chopped
½ c. chopped bell pepper
dash garlic powder
2 tsp chili powder
15 oz can pinto beans, rinsed & drained
15 oz can blacke beans, rinsed & drained
1 (14.5 oz) can diced tomatoes and green chilies, undrained
1 c water
1 tbsp soy sauce
¼ tsp pepper
10 oz enchilada sauce
1 c. uncooked instant brown rice

Heat oil in a medium-sized skillet over medium heat. Add the onion,bell pepper and garlic and cook until softened, about 5 minutes. Add chili powder and stir to coat. Transfer the onion mix to crockpot. Add beans, tomatoes, water and soy sauce season with salt and pepper, cover, and cook on low for 6-8 hours. In the last ½ hour add rice and enchilada sauce.
Yield: 6 servings. Per serving (about 1 cup each)= 291 Calories; 8g Fat (24.0% calories from fat); 10g Protein; 46g Carbohydrate; 9g Dietary Fiber; 16mg Cholesterol; 858mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

Scottish Eggs

I found this recipe on the internet and was so intrigued I gave it a try. They are good and definitely a low-carb meal. A little odd but good.

Scottish Eggs
6 hard boiled eggs, peeled
1 lb reduced fat sausage, thawed

Separate sausage into six amounts and flatten into a patty. Mold patty around hardboiled egg. Bake at 375^ about 30-40 minutes.
Yield: 6 eggs. Per egg= 249 Calories; 18g Fat (67.4% calories from fat); 18g Protein; 2g Carbohydrate; 0g Dietary Fiber; 241mg Cholesterol; 542mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat.

Brown Sugar Spice Cookies

These had good flavor but recipe didn't make very many. I think I got 24 out of the batch. I skipped the topping.


Brown Sugar Spice Cookies
1/3 cup sugar
1/3 cup packed light brown sugar
1/3 cup light butter
1 tsp vanilla extract
1 egg white
1 1/4 cup flour
1/3 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp kosher salt
1/4 tsp ground ginger
1/4 tsp nutmeg -- freshly grated

Topping - optional (I skipped)
1 Tbsp sugar
1/4 tsp ground cinnamon
1/8 tsp nutmeg -- freshly grated

Preheat oven to 350. To prepare cookies, combine 1/3 cup sugar, brown sugar, and softened butter in a large bowl; beat with a mixer at medium speed til light and fluffy. Add vanilla and egg beaters; beat well. Lightly spoon flours into dry measuring cups; level flours with a knife. Combine flours, baking powder, and next 4 ingredients (through 1/4 t nutmeg) in a medium bowl, stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed til well blended. Shape the dough into balls. Place 2" apart on baking sheets coated with cooking spray; flatten cookies with bottom of a glass. To prepare topping, combine sugar, cinnamon and dash of nutmeg. Sprinkle evenly over cookies. Bake at 350 for 9 minutes. Cool 10 minutes on pans. Remove from pans; cool completely on wire racks.
Source: WW Boards / Posted by KimmDarlinn
30 @ 53 Calories; 1g Fat; 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 40mg Sodium.
24 @ 67 Calories; 1g Fat; 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 50mg Sodium.
16 @ 100 Calories; 2g Fat; 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 75mg Sodium.

Malibu Bay Breeze

This was delicious!


Malibu Bay Breeze
2 fluid ounces coconut flavored rum
1 fluid ounce pineapple juice
4 fluid ounces diet cranberry juice

In a tall glass filled with ice, combine coconut rum, pineapple juice and cranberry juice.
Yield: 1 serving= 153 Calories; trace Fat (1.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Fruit.

Blackeyed Pea Salad

I didn't really like this but I do think black beans, corn, cumin, chili powder and the lime vinaigrette dressing would be good...i'll let you know!


2 cups blackeyed peas, canned
2 cups corn kernels
1/2 cup light lime Vinaigrette, Paul Newman's

Combine all and chill. Could also add onions and bell pepper.

Yield: 5 servings. Per serving= 174 Calories; 5g Fat (23.4% calories from fat); 6g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 514mg Sodium. Exchanges: 2 Grain(Starch).

Frozen Lemon Cheesecake Ice Cream

I made this over the weekend but it didn't turn out well. Maybe it was the changes I made?

Frozen Lemon Cheesecake Ice Cream
--1 cup whole milk
2 tablespoons fresh lemon juice -- or more
2/3 cup sugar8 ounces cream cheese -- softened and cubed

In a blender, combine all ingredients until smooth. Freeze.Makes 1 pint.

Raquel’s note: If you use Splenda, skim milk and light cream cheese and divide into 4 servings you get this per serving: 154 Calories; 10g Fat (59.1% calories from fat); 8g Protein; 8g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 351mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.