this was great! and easy!
Chile Con Queso
2 (14.5 oz) cans diced roasted tomatoes
dash garlic powder
2 tablespoons onion, finely chopped
1 1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 tsp smoked paprika
15 ounces canned black beans (15 ounce)
4 ounces chopped green chiles (4 ounce)
3 tablespoons minced fresh parsley
2 teaspoons red wine vinegar
1/2 cup cheese, reduced fat Sargento mexican blend
2 tablespoons minced cilantro
Spray large saucepan with cooking spray. Over medium-high heat, saute' onions. Add seasonings and tomatoes. Stir occasionally, until mixture starts to thicken, 8 -10 minutes. Turn the heat to low and add the beans, chiles, 2 tablespoons of the parsley, and the vinegar; cook, stirring occasionally, until bubbly, about 5 minutes. Stir in the cheese.Place in a serving dish or in individual bowls; top with the cilantro and remaining parsley.
Yield: 4 servings. Per serving (about 1 cup)= 184 Calories; 4g Fat (20.2% calories from fat); 12g Protein; 27g Carbohydrate; 9g Dietary Fiber; 10mg Cholesterol; 744mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Friday, February 27, 2009
Monday, February 23, 2009
Blue Cheese Chicken
Well, this was supposed to be something else but I didn't have the ingredients I thought I had so i ended up with this but that's ok--it tastes really good!
Blue Cheese Chicken
cooking spray
12 oz boneless skinless chicken thighs
1/2 c. fat free blue cheese dressing
1/4 c. reduced fat cheddar cheese, shredded
1 TB bacon bits
Spray shallow casserole dish with cooking spray. Place chicken in pan. Pour dressing over chicken and top with cheese and bacon bits.
Yield: 3 servings. Per serving= 219 Calories; 7g Fat (27.9% calories from fat); 24g Protein; 18g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 765mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat; 1 Other Carbohydrates.
Blue Cheese Chicken
cooking spray
12 oz boneless skinless chicken thighs
1/2 c. fat free blue cheese dressing
1/4 c. reduced fat cheddar cheese, shredded
1 TB bacon bits
Spray shallow casserole dish with cooking spray. Place chicken in pan. Pour dressing over chicken and top with cheese and bacon bits.
Yield: 3 servings. Per serving= 219 Calories; 7g Fat (27.9% calories from fat); 24g Protein; 18g Carbohydrate; trace Dietary Fiber; 83mg Cholesterol; 765mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat; 1 Other Carbohydrates.
Italian Sausage soup
This was really tasty! and a good way to get some veggies in.
Italian Sausage soup
8 ounces sausage, reduced fat Jimmy Dean
28 ounces fat-free beef broth
6 ounces fresh spinach
2 cups chopped zucchini
15 1/2 ounces great northern beans, canned
14 1/2 ounces canned tomatoes
1 cup shredded carrots
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon italian seasoning
In a stockpot or Dutch oven, brown sausage with onion. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Yield: 5 servings. Per serving (about 1 1/2 cups)= 263 Calories; 9g Fat (27.9% calories from fat); 24g Protein; 29g Carbohydrate; 7g Dietary Fiber; 32mg Cholesterol; 783mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
Italian Sausage soup
8 ounces sausage, reduced fat Jimmy Dean
28 ounces fat-free beef broth
6 ounces fresh spinach
2 cups chopped zucchini
15 1/2 ounces great northern beans, canned
14 1/2 ounces canned tomatoes
1 cup shredded carrots
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon italian seasoning
In a stockpot or Dutch oven, brown sausage with onion. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Yield: 5 servings. Per serving (about 1 1/2 cups)= 263 Calories; 9g Fat (27.9% calories from fat); 24g Protein; 29g Carbohydrate; 7g Dietary Fiber; 32mg Cholesterol; 783mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
Tuesday, February 17, 2009
Tomato & Cheese Grits
I'd been craving cheese grits and this hit the spot!
Baked Tomato and Cheese Grits
1 1/4 c. skim milk
2 c. water
dash salt
1 c. quick cooking grits
1/3 c. green onions, chopped & sauteed w/ a little Pam
1 2/3 c. shredded reduced fat Mexican blend cheese
1 can Rotel tomatoes with chilies
dash - garlic powder
dash black pepper
2 eggs, lightly beaten
Preheat oven to 350*. In a saucepan, bring milk and water to a boil. Add the salt. Slowly add grits and return to a boil. Stir for a minute. Reduce heat and cover. Cook for 5-6 minutes. Remove from heat and add sauteed green onions, cheese, and Rotel tomatoes. Mix well and stir in beaten eggs. Pour into a 9x13 dish sprayed w/ Pam. Bake for 35 minutes.
Yield: 6 servings. per serving= 234 Calories; 9g Fat (32.2% calories from fat); 14g Protein; 27g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 815mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.
Baked Tomato and Cheese Grits
1 1/4 c. skim milk
2 c. water
dash salt
1 c. quick cooking grits
1/3 c. green onions, chopped & sauteed w/ a little Pam
1 2/3 c. shredded reduced fat Mexican blend cheese
1 can Rotel tomatoes with chilies
dash - garlic powder
dash black pepper
2 eggs, lightly beaten
Preheat oven to 350*. In a saucepan, bring milk and water to a boil. Add the salt. Slowly add grits and return to a boil. Stir for a minute. Reduce heat and cover. Cook for 5-6 minutes. Remove from heat and add sauteed green onions, cheese, and Rotel tomatoes. Mix well and stir in beaten eggs. Pour into a 9x13 dish sprayed w/ Pam. Bake for 35 minutes.
Yield: 6 servings. per serving= 234 Calories; 9g Fat (32.2% calories from fat); 14g Protein; 27g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 815mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.
Sunday, February 15, 2009
Geek Squad - at your own risk!
I just want to warn you against taking your computers to the Geek squad at Best Buy. After a series of events that resulted in my lap top being with them for 7 days and me making 6 trips there (after they would tell me the problem was fixed--but it wasn't). Finally, they charged me $130 and wiped my computer back to factory settings and put all of my documents in a folder on the desktop--where it was VERY difficult to find anything. The folders had odd names and did not seem to be in any sort of order. NOW I still have problems with this computer. The folder tree is no longer a nice simple order of the components of this computer--it's some sort of disordered mess AND there are several folders I don't have rights to. I'm sure they'll say it is a virus but when I paid them $130 I also bought the expensive Anti-virus software they recommended so it seems unlikely that I have a virus. If you take your computer to the Geek Squad you do so at your own peril. They are not helpful and you'll end up spending more money to undo what they've screwed up.
Pass It To Me Pasta Salad
This would be a great salad for summer--nothing to go bad in the sun.
Pass it to me Pasta Salad
4 oz Smart Taste rotini pasta
16 oz frozen broccoli flowerets
1/2 c. frozen peas
1/2 c. shredded carrots
1 TB extra virgin olive oil
2 TB red wine vinegar
8 oz. tomato sauce w/ garlic, basil & oregano
2 oz sliced black olives, drained
Cook pasta in boiling water. Thaw broccoli and peas in microwave. Combine all ingredients in a large bowl and toss to combine.
Yield: 6 servings. Per serving= 139 Calories; 4g Fat (22.6% calories from fat); 6g Protein; 25g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 350mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Pass it to me Pasta Salad
4 oz Smart Taste rotini pasta
16 oz frozen broccoli flowerets
1/2 c. frozen peas
1/2 c. shredded carrots
1 TB extra virgin olive oil
2 TB red wine vinegar
8 oz. tomato sauce w/ garlic, basil & oregano
2 oz sliced black olives, drained
Cook pasta in boiling water. Thaw broccoli and peas in microwave. Combine all ingredients in a large bowl and toss to combine.
Yield: 6 servings. Per serving= 139 Calories; 4g Fat (22.6% calories from fat); 6g Protein; 25g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 350mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Pizza muffins
These were great!
Pizza Muffins
1 cup all-purpose flour
1 c. whole wheat flour
1 c. 2% mozzarella cheese
1 oz turkey pepperoni, cut in half
2 3/4 tsp baking powder
1 tsp Italian seasoning
8 oz tomato sauce w/basil, garlic & oregano
1 egg
1 tsp onion powder
6 tsp reduced fat Parmesan cheese
Combine flour, cheese, pepperoni, baking powder, onion powder and Italian seasoning. Make a well in the center of the mixture. Add the tomato juice and the egg and stir until the dry ingredients are moistened. Spoon mixture into lightly greased muffin tin, filling 2/3 full. Sprinkle each muffin with ½ tsp grated parmesan cheese. Bake at 400 degrees for 20 minutes or until lightly browned. Let stand 3 minutes before removing from the pans.
Yield: 12 muffins. Per muffin= 119 Calories; 3g Fat (19.4% calories from fat); 7g Protein; 18g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 373mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Pizza Muffins
1 cup all-purpose flour
1 c. whole wheat flour
1 c. 2% mozzarella cheese
1 oz turkey pepperoni, cut in half
2 3/4 tsp baking powder
1 tsp Italian seasoning
8 oz tomato sauce w/basil, garlic & oregano
1 egg
1 tsp onion powder
6 tsp reduced fat Parmesan cheese
Combine flour, cheese, pepperoni, baking powder, onion powder and Italian seasoning. Make a well in the center of the mixture. Add the tomato juice and the egg and stir until the dry ingredients are moistened. Spoon mixture into lightly greased muffin tin, filling 2/3 full. Sprinkle each muffin with ½ tsp grated parmesan cheese. Bake at 400 degrees for 20 minutes or until lightly browned. Let stand 3 minutes before removing from the pans.
Yield: 12 muffins. Per muffin= 119 Calories; 3g Fat (19.4% calories from fat); 7g Protein; 18g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 373mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Saturday, February 14, 2009
spicy blackeyed peas & ham
This was even better than I thought it would be!
Spicy Blackeyed Peas & Ham
1 lb frozen blackeyed peas
1 c. diced lean ham
2 c. water
1 tsp liquid smoke
1 tsp smoked paprika
14.5 oz can tomatoes w/ green chilies
dash cayenne
1/2 tsp onion powder
2 tsp chipotle hot sauce
Combine all ingredients in a large sauce pan; bring to a boil. Reduce heat and simmer 20 minutes.
Yield: 4 servings. Per serving= 220 Calories; 3g Fat (10.5% calories from fat); 18g Protein; 33g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 967mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
Spicy Blackeyed Peas & Ham
1 lb frozen blackeyed peas
1 c. diced lean ham
2 c. water
1 tsp liquid smoke
1 tsp smoked paprika
14.5 oz can tomatoes w/ green chilies
dash cayenne
1/2 tsp onion powder
2 tsp chipotle hot sauce
Combine all ingredients in a large sauce pan; bring to a boil. Reduce heat and simmer 20 minutes.
Yield: 4 servings. Per serving= 220 Calories; 3g Fat (10.5% calories from fat); 18g Protein; 33g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 967mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
Taco Beef
This was very good! I actually made a third of recipe in a 1.5 qt crock.
Taco Beef
1 1/2 pounds beef top loin
1 1/2 cups salsa
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon cumin
Dice top loin. Combine all ingredients in 3 quart slow cooker. Cook on low 4-6 hours.
Yield: 8 servings. Per serving= 190 Calories; 12g Fat (58.0% calories from fat); 16g Protein; 4g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.
Taco Beef
1 1/2 pounds beef top loin
1 1/2 cups salsa
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon cumin
Dice top loin. Combine all ingredients in 3 quart slow cooker. Cook on low 4-6 hours.
Yield: 8 servings. Per serving= 190 Calories; 12g Fat (58.0% calories from fat); 16g Protein; 4g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat.
Friday, February 6, 2009
Mexi stuffed Peppers
This is also low sodium and really good!
Mexi Stuffed Peppers
4 bell peppers
1/2 cup bulgur
8 ounces ground beef, 96/4
2 tablespoons diced onion
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
14 1/2 ounces canned tomatoes with green chiles, drained
4 tablespoons cheese, reduced fat Sargento mexican blend
Preheat oven to 350^. Cut the tops off 4 large bell peppers and set aside. Put ½ cup of bulgur in a medium bowl with 1 cup of water; set aside. Meanwhile, brown ground beef with onion in a large skillet. Add chili powder, cumin and paprika. Add softened bulgur and tomatoes to skillet. Cook until liquid is gone. Place bell peppers in casserole dish. Place beef mixture into each pepper. Top each pepper with 1 tablespoon of cheese. Bake 20 minutes.
Yield: 4 stuffed peppers. Per pepper= 200 Calories; 4g Fat (18.0% calories from fat); 18g Protein; 26g Carbohydrate; 6g Dietary Fiber; 38mg Cholesterol; 500mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat.
Mexi Stuffed Peppers
4 bell peppers
1/2 cup bulgur
8 ounces ground beef, 96/4
2 tablespoons diced onion
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
14 1/2 ounces canned tomatoes with green chiles, drained
4 tablespoons cheese, reduced fat Sargento mexican blend
Preheat oven to 350^. Cut the tops off 4 large bell peppers and set aside. Put ½ cup of bulgur in a medium bowl with 1 cup of water; set aside. Meanwhile, brown ground beef with onion in a large skillet. Add chili powder, cumin and paprika. Add softened bulgur and tomatoes to skillet. Cook until liquid is gone. Place bell peppers in casserole dish. Place beef mixture into each pepper. Top each pepper with 1 tablespoon of cheese. Bake 20 minutes.
Yield: 4 stuffed peppers. Per pepper= 200 Calories; 4g Fat (18.0% calories from fat); 18g Protein; 26g Carbohydrate; 6g Dietary Fiber; 38mg Cholesterol; 500mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat.
chicken & Penne
This was a quick & easy dinner! Low sodium too!
Chicken & Penne
4 ounces smart taste pasta, penne rigate
12 ounces chicken breasts, no skin, no bone
1/4 cup bell pepper
1/4 cup celery
2 tablespoons onion
1 tablespoon light margarine
1 tablespoon flour
2 tablespoons skim milk
1/8 teaspoon black pepper
14 1/2 ounces canned tomatoes
1/4 cup cheese, reduced fat Sargento mexican blend
1/4 cup light cream cheese
Cook pasta in boiling water. Meanwhile, spray large skillet with cooking spray. Cut chicken into bite-sized pieces. Saute’ pepper, celery and onion. Move to edges of skillet and add chicken. When done move to outer edges of the skillet and put margarine in center of skillet. Sprinkle with flour and combine. Add milk and combine; sprinkle with pepper. Add tomatoes and combine all ingredients. Add cooked pasta and cheeses; combine well.
Yield: 4 servings. Per serving= 292 Calories; 8g Fat (24.5% calories from fat); 27g Protein; 31g Carbohydrate; 5g Dietary Fiber; 65mg Cholesterol; 375mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Chicken & Penne
4 ounces smart taste pasta, penne rigate
12 ounces chicken breasts, no skin, no bone
1/4 cup bell pepper
1/4 cup celery
2 tablespoons onion
1 tablespoon light margarine
1 tablespoon flour
2 tablespoons skim milk
1/8 teaspoon black pepper
14 1/2 ounces canned tomatoes
1/4 cup cheese, reduced fat Sargento mexican blend
1/4 cup light cream cheese
Cook pasta in boiling water. Meanwhile, spray large skillet with cooking spray. Cut chicken into bite-sized pieces. Saute’ pepper, celery and onion. Move to edges of skillet and add chicken. When done move to outer edges of the skillet and put margarine in center of skillet. Sprinkle with flour and combine. Add milk and combine; sprinkle with pepper. Add tomatoes and combine all ingredients. Add cooked pasta and cheeses; combine well.
Yield: 4 servings. Per serving= 292 Calories; 8g Fat (24.5% calories from fat); 27g Protein; 31g Carbohydrate; 5g Dietary Fiber; 65mg Cholesterol; 375mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Wednesday, February 4, 2009
Chinese Chicken Salad
This makes a nice lunch! and it's low sodium!
Chinese Chicken Salad
12 ounces chicken breasts, no skin, no bone, R-T-C
6 cups shredded cabbage
1/4 cup green onions
2 1/2 tablespoons low sodium soy sauce
2 tablespoons white wine vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon black pepper
Bake chicken in 375^ oven. Meanwhile, combine cabbage and onions. In a small bowl, combine soy sauce, vinegar, olive oil and black pepper. Chop cooked chicken and add to cabbage. Pour soy sauce mix over chicken and toss to combine.
Yield: 4 servings. Per serving (about 2 cups)= 156 Calories; 5g Fat (27.1% calories from fat); 21g Protein; 8g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Chinese Chicken Salad
12 ounces chicken breasts, no skin, no bone, R-T-C
6 cups shredded cabbage
1/4 cup green onions
2 1/2 tablespoons low sodium soy sauce
2 tablespoons white wine vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon black pepper
Bake chicken in 375^ oven. Meanwhile, combine cabbage and onions. In a small bowl, combine soy sauce, vinegar, olive oil and black pepper. Chop cooked chicken and add to cabbage. Pour soy sauce mix over chicken and toss to combine.
Yield: 4 servings. Per serving (about 2 cups)= 156 Calories; 5g Fat (27.1% calories from fat); 21g Protein; 8g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Monday, February 2, 2009
Cheesy Corn Bites
Everyone liked these too!
Cheesy Corn Bites
8 oz light cream cheese
1 c. shredded pepper jack cheese
1 large egg
½ c. frozen corn
44 scoop tortilla chips
Chives or cilantro (optional)
Preheat oven to 350*. In large bowl, mix the cream cheese, pepper jack cheese, egg and corn. Arrange chips on a baking sheet and place 1 teaspoon corn mixture in each. Bake until the filling sets, about 20 mins. Sprinkle with chives; serve warm.
Yield: 44 bites. Per bite= 47 Calories; 3g Fat (62.7% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
Cheesy Corn Bites
8 oz light cream cheese
1 c. shredded pepper jack cheese
1 large egg
½ c. frozen corn
44 scoop tortilla chips
Chives or cilantro (optional)
Preheat oven to 350*. In large bowl, mix the cream cheese, pepper jack cheese, egg and corn. Arrange chips on a baking sheet and place 1 teaspoon corn mixture in each. Bake until the filling sets, about 20 mins. Sprinkle with chives; serve warm.
Yield: 44 bites. Per bite= 47 Calories; 3g Fat (62.7% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 79mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
Pepperoni Pizza Pull
Another delicious Super Bowl snack!
Pepperoni Pizza pull
4 oz. OSCAR MAYER Pepperoni slices
¼ c. sliced green onions
1 cup grape or cherry tomatoes
1/4 cup fat free Zesty Italian Dressing
1 cup 2% Shredded Mozzarella Cheese
2 pkgs. (7.5 oz.) refrigerated biscuits, Pillsbury
HEAT oven to 400ºF. Combine pepperoni, peppers, onions, tomatoes and dressing in 13x9-inch baking dish sprayed with cooking spray. Sprinkle with cheese. Cut biscuits into fourths and place evenly over cheese. BAKE 20 min.; cool 10 min. Invert onto platter; carefully remove dish. Yield: 8 servings. Per serving= 205 Calories; 6g Fat (25.2% calories from fat); 12g Protein; 26g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 964mg Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates.
Pepperoni Pizza pull
4 oz. OSCAR MAYER Pepperoni slices
¼ c. sliced green onions
1 cup grape or cherry tomatoes
1/4 cup fat free Zesty Italian Dressing
1 cup 2% Shredded Mozzarella Cheese
2 pkgs. (7.5 oz.) refrigerated biscuits, Pillsbury
HEAT oven to 400ºF. Combine pepperoni, peppers, onions, tomatoes and dressing in 13x9-inch baking dish sprayed with cooking spray. Sprinkle with cheese. Cut biscuits into fourths and place evenly over cheese. BAKE 20 min.; cool 10 min. Invert onto platter; carefully remove dish. Yield: 8 servings. Per serving= 205 Calories; 6g Fat (25.2% calories from fat); 12g Protein; 26g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 964mg Sodium. Exchanges: 0 Vegetable; 0 Other Carbohydrates.
Sunday, February 1, 2009
Zesty Veggie Dip
Another Superbowl Snack! This dip is great! You could serve it with crackers or vegetables. Sliced mushrooms make fantastic zero-point dippers.
Zesty Veggie Dip
16 oz light sour cream
4 oz light cream cheese
1 0.7 ounce packet Italian Dressing Mix
1/4 c. chopped green onion
1 c. chopped tomatoes
1 avocado, diced
2 T lemon juice
Combine sour cream and cream cheese. Add Italian dressing mix. Fold in green onions and tomatoes. Cut avocado and drizzle with lemon juice. Add to sour cream mixture. Chill until ready to serve. Good with baked chips or veggies.
Yield: 16 servings. Per serving (about 1/4 cup)= 52 Calories; 4g Fat (61.0% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 208mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
shout for joy to the Lord, all the earth- Psalm 66:1b
Zesty Veggie Dip
16 oz light sour cream
4 oz light cream cheese
1 0.7 ounce packet Italian Dressing Mix
1/4 c. chopped green onion
1 c. chopped tomatoes
1 avocado, diced
2 T lemon juice
Combine sour cream and cream cheese. Add Italian dressing mix. Fold in green onions and tomatoes. Cut avocado and drizzle with lemon juice. Add to sour cream mixture. Chill until ready to serve. Good with baked chips or veggies.
Yield: 16 servings. Per serving (about 1/4 cup)= 52 Calories; 4g Fat (61.0% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 208mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
shout for joy to the Lord, all the earth- Psalm 66:1b
Oreo mini cheesecakes
These are delicious!
Oreo Mini Cheesecakes
15reduced fat Oreo cookies
1 (8 oz) package fat free cream cheese
1 (8oz) pkg light cream cheese
1 cup Splenda Granular
1 egg white
1 tsp vanilla extract
12 foil cupcake liners
Preheat oven to 350 degrees. Place 12 foil cupcake liners into a regular size muffin tin. Place one Oreo into the bottom of each liner and set the remaining 3 Oreos aside. In a medium bowl, beat cream cheese, Splenda, egg substitute and vanilla until smooth. Divide the cheese mixture evenly on top of each Oreo. The mixture will be thick, use your spoon and press down on the batter once it’s on top of Oreos so some of the batter goes down around the cookies. Crush remaining 3 Oreos into fine crumbs and sprinkle evenly on top of each cheesecake. Bake for 15-20 minutes or until the center is almost set. Cool completely. Refrigerate for 2-3 hours or overnight.
Yield: 12 servings. Per cheesecake=125 Calories; 5g Fat (61.6% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 284mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates
Shout for joy to the Lord, all the earth. - Psalm 66:1b
Oreo Mini Cheesecakes
15reduced fat Oreo cookies
1 (8 oz) package fat free cream cheese
1 (8oz) pkg light cream cheese
1 cup Splenda Granular
1 egg white
1 tsp vanilla extract
12 foil cupcake liners
Preheat oven to 350 degrees. Place 12 foil cupcake liners into a regular size muffin tin. Place one Oreo into the bottom of each liner and set the remaining 3 Oreos aside. In a medium bowl, beat cream cheese, Splenda, egg substitute and vanilla until smooth. Divide the cheese mixture evenly on top of each Oreo. The mixture will be thick, use your spoon and press down on the batter once it’s on top of Oreos so some of the batter goes down around the cookies. Crush remaining 3 Oreos into fine crumbs and sprinkle evenly on top of each cheesecake. Bake for 15-20 minutes or until the center is almost set. Cool completely. Refrigerate for 2-3 hours or overnight.
Yield: 12 servings. Per cheesecake=125 Calories; 5g Fat (61.6% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 284mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates
Shout for joy to the Lord, all the earth. - Psalm 66:1b
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