This was pretty good and certainly easy.
Bubble Up Enchiladas
1/2 lb. extra lean ground beef, 96/4
4 ounces canned diced green chilies
15 ounces canned black beans, drained and rinsed
10 Pillsbury Buttermilk small biscuit ; cut into fourths
1/2 cup(s) Kraft 2% Shredded Colby and Monterey Jack Cheese
10 ounces Old El Paso Mild Enchilada Sauce
Preheat oven to 375. Brown ground beef. Drain. Mix meat, beans, green chilies and enchilada sauce. Cut biscuits into fourths using scissors and toss into mixture. Add 1/3 cup cheese and toss to combine. Pour into greased 9X13 and top with remaining cheese. Bake at 375 about 25 minutes or until done.
Yield: 6 servings. Per serving= 291 Calories; 10g Fat (32.3% calories from fat); 17g Protein; 32g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 739mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.
Sunday, March 29, 2009
Tuesday, March 24, 2009
SW Chicken Frittata
I love frittatas! They make such a quick and easy dinner!
Southwest-Style Chicken Frittata
Makes 4 servings
6 large eggs, lightly beaten
1 (6-ounce) boneless, skinless chicken breast, cooked and thinly sliced
2 ounces shredded reduced-fat cheddar
1/2 cup salsa
Salt and freshly ground black pepper
Heat broiler. Season eggs with salt and pepper. Heat and 8-inch cast-iron or ovenproof nonstick skillet over medium heat. Spray pan (including sides) with cooking spray and add chicken, dispersing meat around the pan in a single layer. Pour eggs over chicken and cook, undisturbed, until eggs are almost set, about 5 minutes. Sprinkle eggs evenly with cheese and dollop with salsa. Broil until eggs are set, frittata is puffed up, and cheese is melted, about 1 minute. Cut into 4 portions and serve hot.
This recipe is from The South Beach Diet Quick & Easy Cookbook.
Nutritional Information= 200 calories, 10 g fat (4 g sat), 3 g carbohydrate, 23 g protein, 0 g fiber
Southwest-Style Chicken Frittata
Makes 4 servings
6 large eggs, lightly beaten
1 (6-ounce) boneless, skinless chicken breast, cooked and thinly sliced
2 ounces shredded reduced-fat cheddar
1/2 cup salsa
Salt and freshly ground black pepper
Heat broiler. Season eggs with salt and pepper. Heat and 8-inch cast-iron or ovenproof nonstick skillet over medium heat. Spray pan (including sides) with cooking spray and add chicken, dispersing meat around the pan in a single layer. Pour eggs over chicken and cook, undisturbed, until eggs are almost set, about 5 minutes. Sprinkle eggs evenly with cheese and dollop with salsa. Broil until eggs are set, frittata is puffed up, and cheese is melted, about 1 minute. Cut into 4 portions and serve hot.
This recipe is from The South Beach Diet Quick & Easy Cookbook.
Nutritional Information= 200 calories, 10 g fat (4 g sat), 3 g carbohydrate, 23 g protein, 0 g fiber
Sunday, March 22, 2009
Anniversary Chicken
This was great!
Anniversary Chicken
1.30 lb skinless boneless chicken thighs
1/2 C. teriyaki basting sauce
1/2 C light or ff ranch dressing
1/2 C light shredded cheddar cheese
3 gr onions chopped
2 slices cooked bacon, chopped
Preheat oven to 350^. Heat oil in a skillet and brown chicken breasts 4-5 mins. on each side.
Place chicken in a 9x13 baking dish. Brush with teriyaki sauce, then spoon the ranch dressing on the breasts. Sprinkle with cheese, gr. onions, and bacon bits. Bake for 25-35 mins. or until juices run clear and chicken is not pink.
Yield: 5 servings. Per serving= 273 Calories; 16g Fat (50.5% calories from fat); 28g Protein; 8g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; 1639mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fat.
Anniversary Chicken
1.30 lb skinless boneless chicken thighs
1/2 C. teriyaki basting sauce
1/2 C light or ff ranch dressing
1/2 C light shredded cheddar cheese
3 gr onions chopped
2 slices cooked bacon, chopped
Preheat oven to 350^. Heat oil in a skillet and brown chicken breasts 4-5 mins. on each side.
Place chicken in a 9x13 baking dish. Brush with teriyaki sauce, then spoon the ranch dressing on the breasts. Sprinkle with cheese, gr. onions, and bacon bits. Bake for 25-35 mins. or until juices run clear and chicken is not pink.
Yield: 5 servings. Per serving= 273 Calories; 16g Fat (50.5% calories from fat); 28g Protein; 8g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; 1639mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fat.
garden veggie salad
This simple salad would go great with the chicken recipe I will post next!
Garden Vegetable Salad
6 oz chopped romaine lettuce
2 cup chopped broccoli
1 cup matchstick-cut or shredded carrots
1/2 cup KRAFT Light Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
Combine all ingredients; toss to coat with dressing.
Yield: 4 large servings. Per serving= 149 Calories; 10g Fat (59.1% calories from fat); 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 414mg Sodium. Exchanges: 1 Vegetable.
Garden Vegetable Salad
6 oz chopped romaine lettuce
2 cup chopped broccoli
1 cup matchstick-cut or shredded carrots
1/2 cup KRAFT Light Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
Combine all ingredients; toss to coat with dressing.
Yield: 4 large servings. Per serving= 149 Calories; 10g Fat (59.1% calories from fat); 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 414mg Sodium. Exchanges: 1 Vegetable.
Nacho Cheese Potato soup
This was spicy hot! but good.
Nacho Cheese Potato Soup
4.9 oz Betty Crocker au gratin potatoes
1 c. roasted corn
14.5 oz tomatoes w/green chilies
2 c. water
1 c. skim milk
2 oz Velveeta Light
Combine potatoes, sauce packet, corn, tomatoes, and water in large saucepan. Bring to a boil then reduce heat and simmer until potatoes are tender. Add milk and Velveeta Light.
Yield: 5 servings. Per serving (about 1 cup)= 197 Calories; 3g Fat (15.0% calories from fat); 9g Protein; 35g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 1200mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nacho Cheese Potato Soup
4.9 oz Betty Crocker au gratin potatoes
1 c. roasted corn
14.5 oz tomatoes w/green chilies
2 c. water
1 c. skim milk
2 oz Velveeta Light
Combine potatoes, sauce packet, corn, tomatoes, and water in large saucepan. Bring to a boil then reduce heat and simmer until potatoes are tender. Add milk and Velveeta Light.
Yield: 5 servings. Per serving (about 1 cup)= 197 Calories; 3g Fat (15.0% calories from fat); 9g Protein; 35g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 1200mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Friday, March 20, 2009
Cherry Chocolate Oatmeal Cookies
These are pretty good! I think next time I will decrease the craisins a bit and add a couple tablespoons of mini chocolate chips.
Chocolate Cherry Oatmeal Cookies
3/4 cup whole wheat flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup light margarine
1/2 cup splenda
3/4 cup packed brown sugar
2 eggs
2 1/2 cups quick cooking oats
1/2 cup dried cranberries
Preheat oven to 350^. Combine flour, cocoa, baking soda, cinnamon, nutmeg, salt and oatmeal in a bowl; set aside. Combine margarine, Splenda, brown sugar and eggs. Add oat mixture. Spray cookie sheet with cooking spray and drop tablespoonfuls of dough o cookie sheet. Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving.
Yield: 32 cookies. Per cookie= 71 Calories; 2g Fat (26.6% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Chocolate Cherry Oatmeal Cookies
3/4 cup whole wheat flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup light margarine
1/2 cup splenda
3/4 cup packed brown sugar
2 eggs
2 1/2 cups quick cooking oats
1/2 cup dried cranberries
Preheat oven to 350^. Combine flour, cocoa, baking soda, cinnamon, nutmeg, salt and oatmeal in a bowl; set aside. Combine margarine, Splenda, brown sugar and eggs. Add oat mixture. Spray cookie sheet with cooking spray and drop tablespoonfuls of dough o cookie sheet. Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving.
Yield: 32 cookies. Per cookie= 71 Calories; 2g Fat (26.6% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Wednesday, March 18, 2009
Cajun Shrimp & Rice
This did not turn out well. It cooked way too fast and had none of the great wild rice flavor.
Cajun Shrimp & Rice
1 28 oz can diced tomatoes, undrained
14 oz can ff chicken broth
¼ c. diced onion
½ c. diced green bell pepper
6 oz box Uncle ben’s wild rice
¼ c. water
Garlic powder
½ tsp Cajun seasoning
1 lb shrimp
Hot sauce (optional)
In 3 qt slow cooker combine tomatoes, broth, onion, bell pepper, rice, water, garlic and Cajun seasoning. Cover and cook on low 5-6 hours or on high 3 to 3 ½ hours. Stir shrimp into rice mixture and cover. Cook 15 minutes on high. Sprinkle with hot sauce
Cajun Shrimp & Rice
1 28 oz can diced tomatoes, undrained
14 oz can ff chicken broth
¼ c. diced onion
½ c. diced green bell pepper
6 oz box Uncle ben’s wild rice
¼ c. water
Garlic powder
½ tsp Cajun seasoning
1 lb shrimp
Hot sauce (optional)
In 3 qt slow cooker combine tomatoes, broth, onion, bell pepper, rice, water, garlic and Cajun seasoning. Cover and cook on low 5-6 hours or on high 3 to 3 ½ hours. Stir shrimp into rice mixture and cover. Cook 15 minutes on high. Sprinkle with hot sauce
Saturday, March 14, 2009
Mexican Sunset Bread
This was very good! I had to dust off my bread machine for this one.
Mexican Sunset Bread (Bread Machine)
Yield: 1 loaf (about 2 pounds)
• 2/3 cup water
• 1/2 cup light sour cream
• 3 tablespoons chunky salsa
• 1 1/2 teaspoons taco seasoning
• 4 1/2 teaspoons Splenda
• 1 1/2 teaspoons dried parsley flakes
1/2 tsp salt
• 3 1/3 cups bread flour
• 1 1/2 teaspoons active dry yeast
1. In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. 2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Mexican Sunset Bread (Bread Machine)
Yield: 1 loaf (about 2 pounds)
• 2/3 cup water
• 1/2 cup light sour cream
• 3 tablespoons chunky salsa
• 1 1/2 teaspoons taco seasoning
• 4 1/2 teaspoons Splenda
• 1 1/2 teaspoons dried parsley flakes
1/2 tsp salt
• 3 1/3 cups bread flour
• 1 1/2 teaspoons active dry yeast
1. In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. 2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Italian Sausage Stew
This is delicious! and a great way to get in some veggies!
Italian Sausage Stew
1/2 lb Turkey Italian sausage, thickly sliced
1/4 cup diced onion
1 garlic clove, minced
1 cup sliced carrot
1 teaspoon dried basil
2 zucchini, diced
1 (14 1/2 ounce) can chopped tomatoes
1 (14 ounce) can fat-free beef broth
2 cups finely shredded cabbage
1/4 teaspoon pepper
1 (15 ounce) can great northern beans, drained
1 cup small shell pasta (or other small pasta)
2 c. water
In a deep saucepan, sauté sausage until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes; stir in zucchini, tomatoes, beef broth, cabbage, salt and pepper. Bring stew to a boil; reduce heat and simmer, covered, for 30 minutes. Add beans, pasta and water; cook an additional 15 minutes or until pasta is tender.
Yield: 5 servings. Per serving= 293 Calories; 5g Fat (14.2% calories from fat); 23g Protein; 47g Carbohydrate; 10g Dietary Fiber; 30mg Cholesterol; 1025mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat.
Italian Sausage Stew
1/2 lb Turkey Italian sausage, thickly sliced
1/4 cup diced onion
1 garlic clove, minced
1 cup sliced carrot
1 teaspoon dried basil
2 zucchini, diced
1 (14 1/2 ounce) can chopped tomatoes
1 (14 ounce) can fat-free beef broth
2 cups finely shredded cabbage
1/4 teaspoon pepper
1 (15 ounce) can great northern beans, drained
1 cup small shell pasta (or other small pasta)
2 c. water
In a deep saucepan, sauté sausage until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes; stir in zucchini, tomatoes, beef broth, cabbage, salt and pepper. Bring stew to a boil; reduce heat and simmer, covered, for 30 minutes. Add beans, pasta and water; cook an additional 15 minutes or until pasta is tender.
Yield: 5 servings. Per serving= 293 Calories; 5g Fat (14.2% calories from fat); 23g Protein; 47g Carbohydrate; 10g Dietary Fiber; 30mg Cholesterol; 1025mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat.
Friday, March 13, 2009
Red Velvet Cupcakes
I made these for a co-workers birthday today. Delicious!
Red Velvet Cupcakes
For Frosting
2/3 c. Jet-Puffed Marshmallow Creme
1 c. Cool Whip Free, thawed
2 oz light cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)
For Cupcakes
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
Two 25-calorie diet hot cocoa mix packets
2 egg whites
2 TB mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
Directions:
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy!
Yield: 21 cupcakes. 1 cupcake= 199 Calories; 3g Fat (14.8% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 396mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
Red Velvet Cupcakes
For Frosting
2/3 c. Jet-Puffed Marshmallow Creme
1 c. Cool Whip Free, thawed
2 oz light cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)
For Cupcakes
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
Two 25-calorie diet hot cocoa mix packets
2 egg whites
2 TB mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
Directions:
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy!
Yield: 21 cupcakes. 1 cupcake= 199 Calories; 3g Fat (14.8% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 396mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
Thursday, March 12, 2009
Breakfast Cookies
These are delicious! the best breakfast cookie I've ever made!
Banana Oat Breakfast Cookie
Nonstick cooking spray
1 large banana, mashed (1/2 cup)
1/2 cup honey roasted peanut butter
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
½ cup dried cranberries or raisins
Preheat oven to 350 degrees F. Lightly coat a cookie sheet with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries. Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving. Yield: 12 cookies. Per cookie= 165 Calories; 6g Fat (31.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Banana Oat Breakfast Cookie
Nonstick cooking spray
1 large banana, mashed (1/2 cup)
1/2 cup honey roasted peanut butter
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
½ cup dried cranberries or raisins
Preheat oven to 350 degrees F. Lightly coat a cookie sheet with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries. Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving. Yield: 12 cookies. Per cookie= 165 Calories; 6g Fat (31.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Sunday, March 8, 2009
Slow Cooker Creole Jambalaya
This turned out great! You could just put it over the rice but i decided to add the instant rice in at the end of the cooking time.
Slow Cooker Creole Jambalaya
Makes: 2 servings
1 cup chopped celery
1 dash garlic powder
1 can (14 1/2 ounces) diced tomatoes with green chilies, undrained
3 oz chopped fully cooked smoked sausage (skinless)
1 teaspoon parsley flakes
1 tsp Cajun seasoning
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 drops red pepper sauce
6 ounces uncooked peeled deveined medium shrimp, thawed
1 cup hot cooked brown rice
In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice. 2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender. 3. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.
Yield: 2 servings. 1 Serving: 311 Calories; 3g Fat (9.1% calories from fat); 27g Protein; 43g Carbohydrate; 3g Dietary Fiber; 185mg Cholesterol; 1555mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Slow Cooker Creole Jambalaya
Makes: 2 servings
1 cup chopped celery
1 dash garlic powder
1 can (14 1/2 ounces) diced tomatoes with green chilies, undrained
3 oz chopped fully cooked smoked sausage (skinless)
1 teaspoon parsley flakes
1 tsp Cajun seasoning
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 drops red pepper sauce
6 ounces uncooked peeled deveined medium shrimp, thawed
1 cup hot cooked brown rice
In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice. 2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender. 3. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.
Yield: 2 servings. 1 Serving: 311 Calories; 3g Fat (9.1% calories from fat); 27g Protein; 43g Carbohydrate; 3g Dietary Fiber; 185mg Cholesterol; 1555mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Margarita Bars -revised
Ok, I made these last week and the cream cheese frosting was a disaster. This worked out pretty good.
Margarita Cheesecake Bars
18 1/4 ounces lemon cake mix
2 egg whites
1 c. water
½ c. unsweetened applesauce
3 c. mini marshmallows
2 oz light cream cheese
.3 oz package sugar free lime jello
1 TB Tequila 1 lime -- sliced for garnish (optional)
Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray. Combine cake mix with egg whites, water and applesauce. Spread cake batter in prepared pan. Bake for 35 minutes or until tooth pick poked in center comes out clean. Cool completely in pan on a wire rack. Heat marshmallows and cream cheese in microwave for 30 seconds; combine and add jello powder and Tequila. Spread evenly over cake. Refrigerate until ready to serve. To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime and peel. Yield: 24 bars. Per bar= 118 Calories; 3g Fat (21.2% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 171mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
Margarita Cheesecake Bars
18 1/4 ounces lemon cake mix
2 egg whites
1 c. water
½ c. unsweetened applesauce
3 c. mini marshmallows
2 oz light cream cheese
.3 oz package sugar free lime jello
1 TB Tequila 1 lime -- sliced for garnish (optional)
Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray. Combine cake mix with egg whites, water and applesauce. Spread cake batter in prepared pan. Bake for 35 minutes or until tooth pick poked in center comes out clean. Cool completely in pan on a wire rack. Heat marshmallows and cream cheese in microwave for 30 seconds; combine and add jello powder and Tequila. Spread evenly over cake. Refrigerate until ready to serve. To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime and peel. Yield: 24 bars. Per bar= 118 Calories; 3g Fat (21.2% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 171mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
Saturday, March 7, 2009
KFC Seasoning
This is supposed to be like the seasoning on KFC chicken. I don't know if it's like that but it IS really good!
11 SECRET HERBS AND SPICES LIKE KENTUCKY FRIED CHICKEN (Gloria Pitzer)
2 T. paprika
1 T. onion salt
1 t. celery salt
1 t. rubbed sage
1 t. garlic powder
1 t. ground allspice
1 t. ground oregano
1 t. chili powder
1 t. black pepper
1 t. sweet basil leaves, crushed
1 t. marjoram leaves, crushed fine
Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work well). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.(makes about 1/3 cup)TO USE:Mix together 4 t. mixture, 1 c. flour, 2 T. packed light brown sugar and 1 t. salt. Place in doubled plastic food bag and add chicken to coat. Fry.
11 SECRET HERBS AND SPICES LIKE KENTUCKY FRIED CHICKEN (Gloria Pitzer)
2 T. paprika
1 T. onion salt
1 t. celery salt
1 t. rubbed sage
1 t. garlic powder
1 t. ground allspice
1 t. ground oregano
1 t. chili powder
1 t. black pepper
1 t. sweet basil leaves, crushed
1 t. marjoram leaves, crushed fine
Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work well). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.(makes about 1/3 cup)TO USE:Mix together 4 t. mixture, 1 c. flour, 2 T. packed light brown sugar and 1 t. salt. Place in doubled plastic food bag and add chicken to coat. Fry.
Hashbrown Casserole
This started out as Tator Tot Casserole but I used hashbrowns instead. It turned out great!
Hashbrown Casserole
8 oz Ground Beef , 96% fat free
1/4 cup Onion ; chopped
1 can (10 3/4 oz) 98% Fat Free Cream of Mushroom Soup
1 can 98% FF Cream of Chicken soup
1/2 cup 2% mozzarella
3/4 cup shredded reduced fat cheddar cheese
1 pound frozen shredded potatoes (hashbrowns)
Preheat oven to 350^. Brown beef and onion. Add soups to beef mixture.
Spray a 11x7 pan with cooking spray. Arrange hashbrowns (about 6 cups) on the bottom of the pan. Top with beef/soup mixture. Add cheese on top and cook for 45 minutes or until hot and bubbly.
Yield: 6 servings. Per serving= 227 Calories; 8g Fat (31.9% calories from fat); 17g Protein; 23g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 751mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fat.
Hashbrown Casserole
8 oz Ground Beef , 96% fat free
1/4 cup Onion ; chopped
1 can (10 3/4 oz) 98% Fat Free Cream of Mushroom Soup
1 can 98% FF Cream of Chicken soup
1/2 cup 2% mozzarella
3/4 cup shredded reduced fat cheddar cheese
1 pound frozen shredded potatoes (hashbrowns)
Preheat oven to 350^. Brown beef and onion. Add soups to beef mixture.
Spray a 11x7 pan with cooking spray. Arrange hashbrowns (about 6 cups) on the bottom of the pan. Top with beef/soup mixture. Add cheese on top and cook for 45 minutes or until hot and bubbly.
Yield: 6 servings. Per serving= 227 Calories; 8g Fat (31.9% calories from fat); 17g Protein; 23g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 751mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fat.
Wednesday, March 4, 2009
PB Brownie Pizza
YUM!!
PB Brownie Pizza
19 1/2 ounces brownie mix
2 egg whites, melted
4 ounces unsweetened applesauce
2 TB water
8 ounces light cream cheese, softened
1/4 cup brown sugar, packed
1/4 cup honey roasted peanut butter
1/2 cup splenda, chopped
2/3 cup peanut butter chips, chopped
1/8 cup chocolate chips, melted
Preheat oven to 350°F. Prepare brownie mix with egg whites, applesauce and water. Place parchment paper on a 15-inch baking stone. Pour brownie mixture on paper and spread into 14-inch circle. (Do not bake without parchment paper or batter will run off stone while baking.) Bake 20-25 minutes or until set. Cool completely.Mix cream cheese, brown sugar, Splenda and peanut butter until smooth. Spread over brownie crust. Sprinkle peanut butter chips and chocolate chips over cream cheese mixture. Cut into squares.
Yield: 24 slices. Per slice= 177 Calories; 8g Fat (40.3% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
PB Brownie Pizza
19 1/2 ounces brownie mix
2 egg whites, melted
4 ounces unsweetened applesauce
2 TB water
8 ounces light cream cheese, softened
1/4 cup brown sugar, packed
1/4 cup honey roasted peanut butter
1/2 cup splenda, chopped
2/3 cup peanut butter chips, chopped
1/8 cup chocolate chips, melted
Preheat oven to 350°F. Prepare brownie mix with egg whites, applesauce and water. Place parchment paper on a 15-inch baking stone. Pour brownie mixture on paper and spread into 14-inch circle. (Do not bake without parchment paper or batter will run off stone while baking.) Bake 20-25 minutes or until set. Cool completely.Mix cream cheese, brown sugar, Splenda and peanut butter until smooth. Spread over brownie crust. Sprinkle peanut butter chips and chocolate chips over cream cheese mixture. Cut into squares.
Yield: 24 slices. Per slice= 177 Calories; 8g Fat (40.3% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
Margarita Cheesecake Bars
These tasted good but the cream cheese was really hard to spread on the cake. it kept tearing the cake--even after i heated it a little bit. I think i'd like to try them again with a marshmallow and cream cheese frosting.
Margarita Cheesecake Bars
18 1/4 ounces lemon cake mix
2 egg whites
1 c. water
½ c. unsweetened applesauce .3 oz package sugar free lime jello
8 oz light cream cheese
8 oz fat free cream cheese
¼ cup Splenda
1 TB Tequila
1 lime -- sliced for garnish (optional)
Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray. Combine cake mix with egg whites, water and applesauce. Spread cake batter in prepared pan. Bake for 35 minutes or until tooth pick poked in center comes out clean. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan. Beat cream cheese, Splenda and lime gelatin powder in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly add Tequila. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight. To serve: Lift from pan. Cut in 42 bars (dip knife in hot water; wipe clean between cuts). To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime and peel. Yield: 24 bars. Per bar= 130 Calories; 4g Fat (29.0% calories from fat); 4g Protein; 19g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 261mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
Margarita Cheesecake Bars
18 1/4 ounces lemon cake mix
2 egg whites
1 c. water
½ c. unsweetened applesauce .3 oz package sugar free lime jello
8 oz light cream cheese
8 oz fat free cream cheese
¼ cup Splenda
1 TB Tequila
1 lime -- sliced for garnish (optional)
Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray. Combine cake mix with egg whites, water and applesauce. Spread cake batter in prepared pan. Bake for 35 minutes or until tooth pick poked in center comes out clean. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan. Beat cream cheese, Splenda and lime gelatin powder in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly add Tequila. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight. To serve: Lift from pan. Cut in 42 bars (dip knife in hot water; wipe clean between cuts). To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime and peel. Yield: 24 bars. Per bar= 130 Calories; 4g Fat (29.0% calories from fat); 4g Protein; 19g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 261mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
Sunday, March 1, 2009
Creamy potato pork chop bake
This was delicious!
Creamy Potato Pork Chop Bake
1 lb pork loin chops
1 (10.75 ounce) can reduced fat cream of celery soup
1/4 cup skim milk
1/2 cup light sour cream
¼ tsp black pepper
20 ounces frozen potatoes O’brien, thawed
1/2 cup shredded Cheddar cheese
Saute’ pork chops until lightly browned. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Meanwhile a medium bowl mix together soup, milk, sour cream and pepper. Stir in potatoes and cheese. Mix together and spread mixture in the bottom of a shallow casserole dish. Arrange pork chops over potato mixture. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover and bake uncovered for 5 more minutes.
Yield: 5 servings. Per serving= 245 Calories; 9g Fat (33.8% calories from fat); 17g Protein; 24g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 546mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Creamy Potato Pork Chop Bake
1 lb pork loin chops
1 (10.75 ounce) can reduced fat cream of celery soup
1/4 cup skim milk
1/2 cup light sour cream
¼ tsp black pepper
20 ounces frozen potatoes O’brien, thawed
1/2 cup shredded Cheddar cheese
Saute’ pork chops until lightly browned. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Meanwhile a medium bowl mix together soup, milk, sour cream and pepper. Stir in potatoes and cheese. Mix together and spread mixture in the bottom of a shallow casserole dish. Arrange pork chops over potato mixture. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover and bake uncovered for 5 more minutes.
Yield: 5 servings. Per serving= 245 Calories; 9g Fat (33.8% calories from fat); 17g Protein; 24g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 546mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Kickin' Tomato Soup
ok, on the chili con queso, just add the cheese to the bowls- individual servings. it's too hard to clean the pot if the cheese has cooked in it.
This was not bad...
Kickin' Tomato Soup
2 Teaspoons Olive Oil
¼ c. diced Onion
1/2 c. sliced celery
2 (14.5 oz) cans diced roasted tomatoes
1/4 cup Tomato Paste
15 ozs ff Chicken Broth
Black Pepper
1 Tbsp. Lime Juice
1 teaspoon Cumin
1 shot of Tequila
2 corn tortillas
In small skillet, saute' onions and celery in the olive oil for about 5 minutes. Place in slow cooker. Add to slow cooker - tomatoes, tomato paste, broth, black pepper, lime juice and cumin. Let cook for 6 to 8 hours on low. Meanwhile, cut 2 corn tortillas into strips. Cook in oven at 375 degrees until crispy. When slow cooker is done, stir in tequila. Top each bowl with 1/4 of tortilla strips.
Yield: 4 servings. Per serving (over 1 cup)= 133 Calories; 3g Fat (19.2% calories from fat); 8g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 688mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.
This was not bad...
Kickin' Tomato Soup
2 Teaspoons Olive Oil
¼ c. diced Onion
1/2 c. sliced celery
2 (14.5 oz) cans diced roasted tomatoes
1/4 cup Tomato Paste
15 ozs ff Chicken Broth
Black Pepper
1 Tbsp. Lime Juice
1 teaspoon Cumin
1 shot of Tequila
2 corn tortillas
In small skillet, saute' onions and celery in the olive oil for about 5 minutes. Place in slow cooker. Add to slow cooker - tomatoes, tomato paste, broth, black pepper, lime juice and cumin. Let cook for 6 to 8 hours on low. Meanwhile, cut 2 corn tortillas into strips. Cook in oven at 375 degrees until crispy. When slow cooker is done, stir in tequila. Top each bowl with 1/4 of tortilla strips.
Yield: 4 servings. Per serving (over 1 cup)= 133 Calories; 3g Fat (19.2% calories from fat); 8g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 688mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.
Subscribe to:
Posts (Atom)