Wednesday, December 30, 2009

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.

Sunday, December 27, 2009

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.

Friday, December 25, 2009

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.

Thursday, December 24, 2009

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.

Tuesday, December 22, 2009

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.

Monday, December 21, 2009

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.

Friday, December 18, 2009

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

Sunday, December 13, 2009

SW Chicken Taco

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

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)

Saturday, December 12, 2009

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)

Friday, December 11, 2009

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.

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.

Tuesday, December 8, 2009

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.

Sunday, December 6, 2009

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

Friday, December 4, 2009

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.

Wednesday, December 2, 2009

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%
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.