Pineapple Banana Pudding

Delicious!

Pineapple-Banana Pudding


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1 can (20 oz.) pineapple chunks in juice (not syrup)
1 package vanilla FF, SF pudding mix (4-serving size)
2 bananas, sliced

Mix pineapple (including juice) with dry pudding mix until well

blended. Fold in banana slices. Chill before serving.

Makes 4 servings.

this is a delicious cheese ball. You can't go wrong with bacon!

Bacon Dijon Cheese Ball

2 slices bacon, cooked & drained, chopped
8 ounces light cream cheese, softened
1/2 cup cheese, reduced fat Sargento Mexican blend, shredded
1 tablespoon Dijon mustard
2 tablespoons sliced green onions
1 teaspoon dried parsley

Combine all ingredients. Shape into a ball and place on plastic wrap. Wrap and place in refrigerator until ready to serve. Serve with crackers, vegetables or tortilla chips.

Yield: 8 servings. Per serving= 97 Calories; 7g Fat (67.8% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 259mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

Waldorf Coleslaw

i thought this was a nice twist on coleslaw.

Waldorf Coleslaw

1 lb shredded cabbage
1 c. diced Granny Smith apple
2/3 c. Craisins
2/3 c. fat free mayonnaise
1 TB honey
1/4 tsp salt
1/4 tsp black pepper

Combine cabbage, apple and craisins in a medium bowl. Combine mayonnaise, honey, salt and pepper; combine well with cabbage mixture. Cover and chill 2 hours.

Yield: 10 servings (serving size: 1/2 cup) = 62 Calories; trace Fat (1.8% calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates

Havana Fritas

Yum!  These were even better than I thought they might be!  Delicious smoky flavor. Like a tex-mex sloppy joe!

Havana Fritas

cooking spray
1 lb. ground beef
6 oz. ground soyrizo
1/2 tsp. freshly ground black pepper
1/4 cup fat free mayonnaise
1 tsp. hot paprika
½ avocado
Hot sauce, to taste
7.5 oz Pillsbury buttermilk biscuits

Preheat oven to 375*. Spray pie plate with cooking spray and place biscuits in pan. Bake until lightly browned. In a large skillet combine beef, soyrizo (remove from plastic casing) and pepper; brown. Meanwhile, in small bowl, combine mayonnaise, paprika, avocado and hot sauce. Cut biscuits in half and spread avocado mixture on both sides. Top with beef mixture then top half of biscuit.

Yield: 10 servings. Per serving= 165 Calories; 7g Fat (35.3% calories from fat); 14g Protein; 14g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 425mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Tuna Cakes

These were pretty good. Not overly spectacular, but not bad either.

Tuna Cakes
2 (6 oz) cans of tuna in water, drained
2 egg whites
3 TB dried flavored bread crumbs
1/4 c. sliced green onions
1 TB dried parsley
Old Bay to taste

Mix all ingredients in medium bowl. Spray skillet with cooking spray. Place tuna mixture into skillet and shape into patties. Cook for 5 minutes on each side.
Yield: 4 patties. Per patty= 110 Calories; 1g Fat (6.2% calories from fat); 24g Protein; 1g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 317mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable.

Sweet Potato Hashbrowns

I'm not sure how you shape this into patties. My shredded sweet potatoes were not moist enough for that.  I ended up sauteing it in a skillet.  It tasted ok, but I don't see me making this again.

Sweet Potato Hashbrowns

2 cups grated sweet potatoes
1/4 cup thinly sliced onion
1/4 tsp salt
1/2 tsp pepper
2 Tbsp olive oil

Preparation
1. In a bowl, combine potatoes, onions, salt, and pepper. Separate mixture into 4 patties.
2. In a sauté pan, heat the oil over medium-high heat, and cook potato mixture for 2 minutes on each side until golden brown.

Nutrition Information

Exchange/Choices: 1 Starch, 1 Fat

Buffalo Deviled Eggs

I thought these up the other day.  I think they turned out quite tasty!

Buffalo Deviled Eggs

6 hard boiled eggs
½ c. finely chopped celery
1/3 c. cooked chicken breast, chopped
1 TB fat free blue cheese dressing
2 TB wing sauce

Slice eggs in half length-wise. Scoup out yolks. Put one yolk in small bowl, discard the rest. Add celery and chicken to one yolk. Mix well and add dressing and wing sauce. Place into egg whites.

Yield: 12 servings. Per serving (1/2 egg)= 27 Calories; 1g Fat (28.2% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 114mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Pumpkin Cake with Creamy Filling

This is really good.  The original recipe called for Angel Food cake, which I thought I had, but didn't. So, I used white cake mix. Still good.

Pumpkin Cake with Creamy Filling


Cake:

18.25 oz white cake mix
2 egg whites
2 tsp pumpkin pie spice
1 c. pumpkin (not pumpkin pie filling)
1 c. cold water
cooking spray

Filling:

1 (8 oz.) container Cool Whip Lite
2 tsp pumpkin pie spice
Preheat oven to 350°. In large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into Bundt pan sprayed with cooking spray. Bake 45 minutes or until a toothpick inserted near the center comes out clean. Let cool 10 minutes then invert cake pan on a plate.

Combine in medium bowl, Cool Whip and pumpkin pie spice. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.

Yield: 16 servings. Per serving= 182 Calories; 5g Fat (27.2% calories from fat); 2g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 2 Other Carbohydrates.

Candied Pecans

I didn't like these. They weren't very sweet so I sprinkled Splenda over them but that really didn't make it better. Maybe some cinnamon?

Candied Pecans


• 1 egg white

• 1/4 cup packed brown sugar

• 1 dash vanilla extract

• 4 cups pecans

Directions

1. Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.

2. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.

3. Bake until browned, approximately 10 to 15 minutes.

Buffalo Chex MIx

You get more ranch flavor than wing sauce flavor. It's good and has a little kick but I think next time I won't use the whole package of ranch dressing mix and i'll use a tablespoon more wing sauce.

Buffalo Chex Mix


2 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
2 c. honey nut chex
2 c. fiber one honey clusters cereal
1 cheese crackers
1 cups pretzel twists
3 tablespoons light margarine
2 1/2 tablespoons wing sauce
1 ounce packet ranch dressing mix
2 teaspoons celery seed

In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave margarine uncovered on High about 30 seconds or until melted. Stir in wing sauce and seasonings. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Yield: 10 servings. Per serving (1 cup)= 170 Calories; 2g Fat (12.6% calories from fat); 3g Protein; 35g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 449mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat.

Guac Bites

YUM!  Loved these!  But I love guacamole...

Guac Bites
cooking spray
8 oz reduced fat crescent rolls
1 - 2 TB taco seasoning
1 avocado
3 oz light cream cheese
1 TB lime juice
hot sauce to taste
dash salt
1/4 c. sliced black olives
1/2 cup sliced grape tomatoes

Preheat oven to 375*. Spray cookie sheet with cooking spray. Unroll crescent rolls into one rectangle; seal perforations. Sprinkle taco seasoning over dough then bake 15 minutes or until lightly golden brown. Meanwhile, in small bowl, combine avocado, cream cheese, lime juice, hot sauce and salt. After removing dough from oven, spread guacamole (avocado mixture) over dough. Sprinkle with olives and tomatoes. Use pizza cutter to cut into 18 pieces.
Yield: 18 bites. Per bite= 79 Calories; 5g Fat (57.5% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 149mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Bulgur Stuffing

I'm not sure I think it's like stuffing, but it's good.

Bulgur stuffing

14.5 oz fat-free chicken broth
1 c. of bulgur
cooking spray
1 c. chopped celery
1 c. carrots
2 TB chopped onion
1 tsp sage
¼ tsp salt
½ tsp pepper
½ tsp poultry seasoning

In small saucepan, bring chicken broth and salt to boil; add bulgur. Reduce heat; cover and simmer for 20 minutes, or until broth is absorbed and bulgur is tender. Spray medium skillet with cooking spray. Add vegetables and sauté until onion is tender but not brown; add sage, salt, pepper and poultry seasoning. Stir in cooked bulgur.

Yield: 4 servings. Per serving (about 1 cup)= 149 Calories; 1g Fat (3.0% calories from fat); 10g Protein; 32g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 426mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

Crab Quiche

Ok, I finally felt like cooking today. And I wasn't disappointed with this quiche. Very tasty!

CRAB QUICHE

Cooking spray
6 oz can crab, drained
½ c. reduced fat cheese, shredded
3 oz light cream cheese
1/4 c. sliced Green Onions
1/2 tsp Basil
1/2 c. Reduced Fat Bisquick
1 c. Skim Milk
2 egg whites

Preheat oven to 375*. Spray 9 inch pie plate with cooking spray. Mix crab, shredded cheese, cream cheese, onions, salt and basil in a medium bowl. Spread mixture into the bottom of prepared pie plate. Beat Bisquick, milk and egg whites with an electric mixer for 1 minute. Pour over crab mixture. Bake at 375* for about 40 to 45 minutes.

Yield: 6 servings. Per serving= 143 Calories; 6g Fat (34.8% calories from fat); 12g Protein; 11g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 396mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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

Hashbrown soup

Tasty comfort food!  I tried this years ago and could not understand why everyone raved about it. One day I realized I didn't like it because I used the O'brien potatoes with peppers and onions. I don't like the taste of that frozen mix. So tonight I just used plain ol' shredded potatoes. Delicious!

Hashbrown Soup

26 oz frozen shredded potatoes
7 oz diced turkey smoked sausage
2.64 oz white gravy mix
2 (14.5oz) cans fat free chicken broth
2 c. water


Combine all ingredients in large saucepan. Bring to a boil; reduce heat and simmer 20 minutes.

Yield: 6 servings. Per serving (about 1 ½ cups)= 213 Calories; 5g Fat (19.7% calories from fat); 13g Protein; 33g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 971mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

With praise and thanksgiving they sang to the Lord: "He is good; his love to Israel endures forever." And all the people gave a great shout of praise to the Lord, because the foundation of the house of the Lord was laid. Ezr. 3:11

Strawberry Vanilla Oats

This turned out really well. You know I don't always like oatmeal in the crock, but this was good.

Strawberry Vanilla Oats

1 c. steel cut oats
4 c. water
1 TB brown sugar
3 TB Splenda
1 TB vanilla
1/2 tsp cinnamon
2 c. chopped frozen strawberries

Spray 2 quart slow cooker with cooking spray. Add oats, water, brown sugar, Splenda and vanilla. Cook on HIGH for 2-3 hours, stirring occasionally. Fold in frozen strawberries.

Yield: 5 servings. Per serving= 178 Calories; 3g Fat (13.3% calories from fat); 5g Protein; 33g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Saucy Steak

This has a really nice sauce, much like salisbury steak. Would be great over noodles or brown rice.

Saucy Steak

10 ¾ oz cream of mushroom soup
½ cup water
1 packet dry brown gravy mix
1 lb sirloin steak, trimmed of fat
1 onion*, chopped

Mix the soup, water, and gravy mix. (set aside) Slice the onion into rings. Layer gravy mix, onion rings, steak, gravy mix cube steak etc. and ending with a steak on top with gravy poured over it. Cook it on low for 8 hours or less. Serve with mashed potatoes, rice or noodles.

Yield: 4 servings. Per serving= 283 Calories; 17g Fat (55.5% calories from fat); 22g Protein; 9g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 450mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Pulled Chicken

This was really good but I think next time I'll add a little Splenda.

Pulled Chicken


8 oz can reduced-sodium tomato sauce
4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

Stir tomato sauce, chilies, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Yield: 8 servings. Per serving= 119 Calories; 4g Fat (30.8% calories from fat); 10g Protein; 11g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 487mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Caramel chocolate hot cocoa mix

This was great!  Some cocoa mixes I've made did not turn out quite right. This was delicious and sweet!  The caramel creamer gives it a nice twist on regular cocoa.

Caramel Chocolate Hot Cocoa Mix

2 C Splenda
1 1/2 C Nonfat Dry Milk
2/3 C Sugar Free Caramel Vanilla Creamer
3/4 C unsweetened cocoa

Mix all ingredients and store in an airtight container. To serve, put 3 tablespoons in a mug, fill with hot water, stir well.

Yield: 22 servings. Per serving= 45 Calories; 1g Fat (33.3% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 0 Non-Fat Milk; 0 Other Carbohydrates.

Coconut Tilapia

This was really good!  The sweetness of the coconut totally seemed to take away the fishy taste frozen fish can have.

Coconut Tilapia

2/3 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon Creole seasoning
4 (4 ounce) fillets tilapia
egg white

Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, dip the tilapia in the egg white then roll in the coconut mixture. Heat in medium skillet until fish is done. Or bake at 350 for 10 minutes. Gently flip the fillets. Bake approximately 10 more minutes. Serve as is or with a fruit chutney.

Yield: 4 servings. Per serving (not including chutney)= 180 Calories; 7g Fat (32.2% calories from fat); 21g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

Pork Chops with Bourbon-Peach Sauce

The original recipe was for stove top, but I revised it to work in the slow cooker. The chops were very flavorful and moist. I could cut them with a fork--no knife needed.

Pork Chops with Bourbon-Peach sauce


Cooking spray
1 ½ lbs center cut loin pork chops
3/4 tsp salt
1/4 tsp pepper
1/4 tsp ground red pepper
1 tsp onion powder
dash garlic powder
1 1/2 C. frozen sliced peaches
1/4 C. water
2 TB bourbon
1 TB brown sugar
dash thyme

Spray 3 quart slow cooker with cooking spray. Sprinkle pork with salt and peppers. Top with frozen peaches. Pour water and bourbon into slow cooker. Sprinkle peaches and chops with onion powder, garlic powder, brown sugar, and thyme. Cook on low for 5 to 6 hours.
Yield 4 servings. Per serving= 289 Calories; 9g Fat (30.8% calories from fat); 22g Protein; 25g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 454mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

Wheat Crackers

I made crackers today!  They turned out really tasty--light crunch with Italian seasoning. Perfect for my Spaghetti soup!

Wheat Crackers

2 cups whole wheat flour
1 cups all-purpose flour
3/4 teaspoon salt
3 TB extra virgin olive oil
1 cup water
2 TB water
2 tsp Italian Seasoning

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the oil and water; mix until just blended. On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt. Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Yield: 150 crackers. Per serving (10 crackers)= 109 Calories; 3g Fat (24.8% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 108mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat.

Blueberry Cornbread

I wasn't sure how this would be, but it was quite tasty! 
The sweet cornbread with blueberries and cinnamon was a terrific combination.

 Blueberry Cornbread
2 pkgs Jiffy corn muffin mix
1 egg
1 egg white
2 TB Splenda
2 c. fresh or frozen blueberries

Topping:
3 TB Splenda
2 tsp cinnamon

Preheat oven to 350^. Mix corn muffin mix, egg, egg white, and Splenda in a medium bowl. Fold in blueberries. Pour into 9x9 pan sprayed with cooking spray. combine Splenda and cinnamon and sprinkle over the top. Bake 45 minutes or until toothpick stuck in center comes out clean.
Yield: 9 servings. Per serving= 257 Calories; 6g Fat (22.5% calories from fat); 4g Protein; 45g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 465mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat.

Party Turnovers

these were really good. Sort of a cheeseburger pocket.

Party Turnovers



1 tablespoons onion flakes
2/3 c. shredded reduced fat cheddar cheese
8 oz lean hamburger
2 pkg refrigerator crescent rolls

Preheat oven to 375. In medium skillet, combine meat and onion flakes; brown well, blend in cheese. Separate crescent rolls according to directions on package. Place spoonful of meat mixture in center of each. Fold over to seal edges. Place on ungreased cookie sheet and bake 15 minutes or until golden brown.

Yield: 16 turnovers. Per turnover=127 Calories; 5g Fat (42.1% calories from fat); 4g Protein; 12g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat.

Black Bean Salsa

This is good as a side dish or served with tortilla chips.

Black bean, tomato and lime salsa

2 TB chopped onions
1 15-oz can black beans, rinsed and drained
1/2 cup grape tomatoes, quartered
1 Tbsp lime juice
1/2 tsp ground cumin
2 tsp extra virgin olive oil
2 Tbsps chopped cilantro

Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray, add the onions, and coat with cooking spray. Cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in the beans, tomatoes, lime juice, and cumin. Cook 1 minute or until heated through, stirring frequently. Remove from heat. Season lightly with salt and pepper, if desired. Drizzle the oil evenly over all, and sprinkle evenly with the cilantro. Do not stir. Cover and let stand 5 minutes to absorb flavors.

Yield: 4 servings. Per serving (1/2 cup)= 119 Calories; 3g Fat (24.8% calories from fat); 6g Protein; 16g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 330mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Cranberry Dip

Everyone seemed to like this one too.  The tangy apricot and cranberries were nice over the cream cheese.

Cranberry Dip

1/4 c. water
1/3 c. dried cranberries
1/2 c. sugar free apricot preserves
1/2 c. Splenda
8 oz light cream cheese
In small saucepan, combine water, cranberries, and preserves to a boil. Cook until well combined; remove from heat and add Splenda. Place cream cheese block on plate and pour apricot mixture over cream cheese. Serve with crackers or tortilla chips.

Yield: 8 servings. Per serving= 76 Calories; 5g Fat (52.8% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Chocolate Chip Cheeseball

This was tasty!

Chocolate Chip Cheese Ball

8 oz light cream cheese
1/2 tsp vanilla
2 TB brown sugar
1/2 c. Splenda
1/3 c. mini chocolate chips
Mix cream cheese and vanilla until fluffy. Add brown sugar and Splenda. Fold in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese on plastic wrap and shape into a ball and refrigerate at least 1 hour. Serve with graham crackers.

Yield: 8 servings. Per serving= 109 Calories; 7g Fat (56.9% calories from fat); 3g Protein; 9g Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 165mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Banana Split Cheesecake

This was really good!  Sort of like banana pudding, only better!

Banana Split Cheesecake

6 graham cracker sheets
1 ounce sugar-free, instant cheesecake pudding mix
2 cups fat-free milk
8 ounces light cream cheese
8 ounces canned crushed pineapple packed in juice, drained
2 medium bananas, sliced
1 container (8-ounces) Cool Whip Lite
2 TB Chocolate syrup

Cover the bottom of a 11x7-inch pan with graham cracker sheets. In a medium bowl, prepare pudding with 2 cups fat-free milk according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers. Top pudding with sliced bananas. Spread the crushed pineapple over the bananas, then whipped topping. Drizzle chocolate syrup over top.

Yield: 15 servings. Per serving= 106 Calories; 3g Fat (26.0% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 220mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Green Chili Cornbread

I made this Friday night. The flavor was good, but it was dry. Maybe needs some fat free or light sour cream? Not sure how applesauce would do...might be fine.

Green Chili Cornbread

3 cups cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 egg whites
1/2 cup diced green chiles
1/2 cup cheese, reduced fat Sargento Mexican blend, shredded
1 tablespoon extra virgin olive oil
1 cup skim milk
15 ounces creamed corn
2 tablespoons diced onion
2 tablespoons Splenda sugar substitute
2 bacon slices, finely diced
Preheat oven to 350^. Spray 9x13 pan with cooking spray. In large bowl, combine cornmeal, baking powder and salt. Add remaining ingredients. Pour into prepared pan. Bake 40-60 minutes.

Yield: 15 servings. Per serving= 161 Calories; 3g Fat (16.7% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 270mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Cornmeal Crusted Tilapia

An easy substitute for fried fish.




Cornmeal Crusted Tilapia

1/3 c. yellow cornmeal
2 tsp paprika
coarse salt and ground pepper
tilapia filets
cooking spray

salsa



mix cornmeal and paprika in shallow dish, spilt tilapia filets into thick and thin halves. Season with salt and pepper. Dredge each piece in cornmeal mixture, patting it on to coat completely. Spray skillet with cooking spray. Cook tilapia until golden brown and firm, about 2 mins/side for thin and 4 mins/side for thick. Transfer to plate and salt lightly. Repeat if needed. Serve with spicy black beans and salsa.

Mexi dip

This was really tasty!

Mexi Dip

8 ounces light cream cheese
½ c. finely chopped lean ham
½ c. shredded reduced fat cheddar cheese
1 cup Salsa
4 ounces diced roasted green chilies
1/2 teaspoon chili powder
½ tsp cumin
½ tsp smoked paprika


Place all ingredients in 1 ½ quart slow cooker. Cook on Low for 2 to 2-1/2 hours until quite warm.

Yield: 12 servings. Per serving (about ¼ cup)= 74 Calories; 5g Fat (55.8% calories from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 316mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

PB&J Pinwheels

This idea just struck me this morning.  yummy!

PB&J Pinwheels

8 oz reduced fat crescent rolls
2 TB peanut butter
2 TB sugar free blackberry preserves

Preheat oven to 375^. Spray cookie sheet with cooking spray. Roll crescent rolls onto cookie sheet and press perforations together. Spread 2/3 of rectangle length-wise with peanut butter. Spread other third with preserves (use any flavor you prefer). From preserves side, roll in pinwheel fashion. Slice into 20 pinwheels, turn on sides and bake 15 minutes or until lightly browned.

Yield: 20 pinwheels. Per pinwheel= 51 Calories; 3g Fat (47.4% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 99mg Sodium.

Turkey Sausage Patties

much tastier than I thought they'd be

Turkey Sausage Patties
1 pound lean ground turkey

1 tablespoon dried parsley
2 teaspoons sage
1 teaspoon fennel seed
dash garlic powder
1/4 cup Parmesan cheese, reduced fat

Combine all ingredients and roll into 12 balls. Flatten balls into patties and cook in skillet on medium heat. Brown each side.
Yield: 12 patties. Per patty=65 Calories; 3g Fat (44.6% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fat.

Baked Potato Dip

It should really be called Baked Potato Toppings Dip, but regardless, it is tasty!

Baked Potato Dip

4 ounces light cream cheese, Weight Watchers block
1/4 cup cheese, reduced fat Sargento Mexican blend, shredded
1 cup light sour cream
2 tablespoons dried chives
2 tablespoons ranch-style dressing mix
2 slices bacon, cooked and finely diced

Mix all together and serve with crackers or veggies.

Yield: 8 servings. Per serving (about ¼ cup)= 70 Calories; 5g Fat (55.5% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 365mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Bacon & Ranch Bread Bites

You just can't go wrong with bacon!

Bacon Ranch Bread Bites

11 oz Pillsbury French bread
3 slices bacon, cooked, drained & diced
1/3 c. shredded reduced fat cheddar cheese
2 TB ranch salad dressing mix

Roll bread dough into ½ inch thick rectangle. Cut dough with sharp knife into 1 inch pieces. Toss bread dough pieces, bacon, cheese and salad dressing mix in large bowl sprayed with cooking spray. Spray cookie sheet with cooking spray. Shape bread into loaf. Bake at 350 degrees for 20 to 30 minutes or until golden brown.

Yield: 8 servings. Per serving= 127 Calories; 3g Fat (25.1% calories from fat); 2g Protein; 20g Carbohydrate; 0g Dietary Fiber; 5mg Cholesterol; 563mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.

Bacon & Cheese Pinwheels

Delicious!!  You could also add some sliced green onions...

Bacon & Cheese Pinwheels

Cooking spray
8 oz reduced fat crescent rolls
2 slices cooked bacon, chopped
2 TB light ranch dressing
1/3 c. reduced fat shredded cheddar cheese

Preheat oven to 375^. Spray cookie sheet with cooking spray. Unroll crescent rolls; press perforations to seal and create one large rectangle. Spread dressing over dough. Sprinkle with bacon and cheese. Roll up long side; cut into 16 slices. Place cut side down and bake 15 minutes or until lightly browned.

Yield: 16 pinwheels. Per pinwheel= 67 Calories; 4g Fat (51.8% calories from fat); 1g Protein; 7g Carbohydrate; 0g Dietary Fiber; 3mg Cholesterol; 173mg Sodium. Exchanges: 0 Lean Meat; 0 Fat.

Shrimp Dip

Easy and delicious!

Shrimp Dip

4 ounces light cream cheese, Weight Watchers block
1 cup light sour cream
1 ounce italian dressing powder
4 1/4 ounces can tiny boiled shrimp, drained

Combine cream cheese, sour cream and Italian dressing powder. Fold in shrimp. Refrigerate until ready to serve. Serve with sliced zucchini dippers.

Yield: 8 servings. Per serving (1/4 cup)= 55 Calories; 3g Fat (48.1% calories from fat); 5g Protein; 3g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Pizza Pasta Salad

This made me think up the Pizza wonton recipe...  good, good, good!

Pizza Pasta Salad

5 ounces rotini pasta, Smart taste (little over 2 cups)
3 ounces turkey pepperoni
1 cup tomato
1/2 cup mozzarella, 2%, reduced fat
1 tablespoon parmesan cheese
1/4 cup Lite Northern Italian dressing w/ basil & romano
2 1/2 ounces sliced black olives
1 teaspoon crushed red pepper

Cook pasta in boiling water. Meanwhile, combine diced pepperoni, seeded & chopped tomato, cheeses, olives and red pepper. Cool cooked pasta and add. Pour dressing in and toss to combine.

Yield: 8 servings. Per serving= 131 Calories; 5g Fat (32.0% calories from fat); 8g Protein; 15g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 422mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

Buffalo Chicken Pinwheels

For Teresa and myself, who love all things Buffalo Chicken!  I thought this one up the other day.

Buffalo Chicken Pinwheels

2/3 cup shredded carrots
1 cup roasted chicken, diced
4 ounces light cream cheese, Weight Watchers block
3/4 cup finely chopped celery
3 tablespoons wing Sauce, Frank's Red Hot
8 tortilla, Mission Carb balance, medium
2 tablespoons fat free blue cheese salad dressing

Combine all carrots, chicken, cream cheese, celery, wing sauce and blue cheese dressing. Spread onto tortillas and roll up. Place rolled tortillas on a plate and cover tightly with plastic wrap. Refrigerate overnight. Slice ends off and slice the remaining into pinwheel slices.

Yield: 28 servings. Per serving (2 pinwheels)= 56 Calories; 2g Fat (30.7% calories from fat); 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 167mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

PB Goodness

This was a crumbly mess but oh so good!

PB Goodness

10 cookies nutter butter cookies
8 ounces light cream cheese, Weight Watchers block
1/2 cup peanut butter
1/2 cup Splenda sugar substitute
1 teaspoon vanilla
12 ounces Cool Whip Lite®
1/4 cup mini chocolate chips, Nestle

Crush peanut butter cookies. Line bread pan with foil. Press cookie crumbs into prepared bread pan. Combine cream cheese, peanut butter, Splenda, and vanilla. Fold in 8 ounces of Cool Whip Lite. Freeze. Top with remaining Cool Whip and serve.

Yield: 16 slices. Per slice= 246 Calories; 15g Fat (56.1% calories from fat); 5g Protein; 22g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 171mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.

Pepperoni Pizza Wontons

It's football season!  We loved all the football food today!  AND OSU won!

Pepperoni Pizza Wontons

34 wonton wrappers
3 ounces turkey pepperoni
3 tablespoons pizza sauce
4 ounces light cream cheese
1/2 cup mozzarella, 2%, reduced fat
1 tablespoon parmesan cheese
2 tablespoons black olives

Preheat oven to 375^. Spray mini muffin pan with cooking spray. Place a wonton wrapper in each muffin cup. Combine diced pepperoni, pizza sauce, cream cheese, mozzarella, parmesan cheese and olives. Place 1 teaspoonful in each wonton. Bake until wonton is lightly browned.

Yield: 17 servings. Per serving (2 wontons)= 72 Calories; 3g Fat (33.6% calories from fat); 5g Protein; 7g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 259mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

GC No Bake Cookies

Ok, I give up on no-bake cookies. They just have too many calories and I can't get it down. oh! i should have put some Bran Buds in here to add fiber!  Darn...

GC No Bake Cookies

1 cup reduced fat graham cracker crumbs
2 cups old fashioned oatmeal
½ cup sugar
2 tablespoons cocoa
½ cup water
2 TB light margarine
½ cup peanut butter
1 teaspoon vanilla extract
½ c. Splenda

In a bowl, combine graham cracker crumbs and oatmeal. Set aside. In a saucepan, stir sugar, cocoa, water, and margarine over medium heat until dissolved. Bring mixture to a boil and cook for 2 minutes. Remove from heat. Stir in peanut butter, Splenda, and vanilla until well combined. Quickly blend in cracker mixture. Beat by hand for a few minutes or until thickened. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm and store in refrigerator.

Yield: 30 cookies. Per cookie= 94 Calories; 3g Fat (30.4% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Broccoli Fritters

These were interesting...the flavor was pretty good, but i'm still not sure I want to have them again. They made me wish i was making pancakes instead!

Broccoli Fritters
7 ounces frozen broccoli

2 eggs
2 egg whites
2 tablespoons reduced fat Bisquick®
1/3 cup Parmesan cheese, reduced fat
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Steam broccoli in microwave, then chop and set aside. In medium bowl, combine eggs, egg whites, parmesan cheese, Bisquick, garlic powder and black pepper; add broccoli. Spray medium skillet with cooking spray. Drop batter by 2 heaping tablespoonfuls into skillet. Cook 3-4 minutes on each side.


Yield: 9 fritters. Per fritter= 49 Calories; 2g Fat (39.0% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 118mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

Asian Salad

This was ok...but I'd be alright not having it again.

Asian Salad
16 oz shredded cabbage
1/3 c. fat free catalina
1 TB fat free mayo
1 TB reduced sodium soy sauce
11 oz mandarin oranges, drained

Place cabbage in large bowl. Combine Catalina dressing, mayo and soy sauce in small bowl; combine with cabbage. Fold in oranges.
Yield: 6 servings. Per serving= 61 Calories; trace Fat (3.7% calories from fat); 1g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 301mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit; 0 Other Carbohydrates.

Watermelon Salsa

Tasty!

Watermelon Salsa

3 cups watermelon
8 ounces crushed pineapple in water, drained
1/2 teaspoon onion powder
1/4 cup chopped cilantro
1 tablespoon orange juice, frozen concentrate
1/8 teaspoon hot pepper sauce

Combine all ingredients in medium bowl and chill until ready to serve. Serve with tortilla chips.

Yield: 9 servings. Per serving (about 1/3 cup)= 28 Calories; trace Fat (7.3% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Other Carbohydrates.

Wild Rice & Beef Casserole

Very tasty. You could add sliced mushrooms, they're just not my favorite.

Wild Rice and Beef Casserole

12 ounces ground beef, 96/4
2 tablespoons diced onion
6 1/4 ounces Uncle Ben's fast-cooking long grain & wild rice
1 1/2 cups sliced celery
10 3/4 ounces soup, cream of mushroom 98% ff
3/4 cup water

In medium skillet, brown ground beef with onion. Place in 3 quart slow cooker; top with rice and seasoning packet, celery, soup and water. Cook on high 2 to 3 hours or on low 4 to 5 hours.

Yield: 5 servings. Per serving (about 1 cup)= 240 Calories; 4g Fat (14.9% calories from fat); 20g Protein; 32g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 763mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

Chili Rellenos in a biscuit

I whipped these up Saturday morning. Everyone loved them!

Chili Rellenos in a Biscuit

10 pillsbury biscuits, buttermilk
1 egg
3 egg whites
1/2 cup diced green chiles
dash salt
1/4 teaspoon pepper
1/2 cup cheese, reduced fat Sargento Mexican blend, shredded

Preheat oven to 400^. Press biscuits into muffin cups sprayed with cooking spray. Combine egg, egg whites, green chilies, salt, pepper and cheese. Pour egg mixture evenly over all biscuits. Bake until egg is set; 15 to 20 minutes.

Yield: 10 servings. Per serving= 81 Calories; 2g Fat (25.6% calories from fat); 4g Protein; 11g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 255mg Sodium.

Mojito freeze

Yum!

Mojito Freeze

1 cup crushed pretzels
2 tablespoons light margarine
8 oz light cream cheese, Weight Watchers block
2/3 cup Splenda sugar substitute
Zest and juice from 1 large lime
2 Tbsp. chopped fresh mint
8 ounces Cool Whip Lite®

MIX pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.

BEAT cream cheese, sugar, zest, juice and mint with mixer until well blended. Whisk in 1-1/2 cups COOL WHIP; spoon over crust.

FREEZE 4 hours. Serve topped with remaining COOL WHIP.

Yield: 8 servings. Per serving= 193 Calories; 10g Fat (50.8% calories from fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 317mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

No Bake Cookies

Tasty but still higher in calories than I'd like...might have to further decrease the sugar.
No Bake Cookies

1 c. sugar
1/2 c. Hershey’s cocoa
1/4 c. water
1/4 c. low fat margarine
1/2 c. peanut butter
1/2 c. splenda
3 c. quick cooking oats
1 tsp. vanilla
1/2 c. Mounds shredded coconut

Combine sugar, cocoa, water and margarine in a large saucepan. Cook until well blended. Add peanut butter and mix thoroughly. Remove from heat and add Splenda, oatmeal, vanilla and coconut. Place on cookie sheet and refrigerate one hour.

Yield: 48 cookies= 62 Calories; 3g Fat (36.2% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Barbecue Chicken Wontons

Tasty!  Time to get ready for tailgating!

Barbecue Chicken Wontons

28 won-ton wrappers
1 1/2 Cups roasted chicken, diced
2 TB barbecue sauce
2 cups shredded cabbage
2 tablespoons light mayonnaise
2 tablespoons splenda sugar substitute
1 tablespoon vinegar

Preheat oven to 400*. Spray mini muffin pan with cooking spray. Place a wonton in each muffin well, corners will stick up. Combine diced chicken and barbecue sauce. Place inside wontons. Bake for 8 minutes or until lightly browned. Combine cabbage, mayonnaise, Splenda and vinegar. Top chicken mixture with coleslaw and serve immediately.

Yield: 28 wontons. Per wonton= 41 Calories; 1g Fat (15.7% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Scallops in Orange Sauce

I made these the other day. Good flavor, I'm just a little afraid of scallops--never positive they're done.

Scallops in Orange Sauce


Makes: 4 servings

3 Tbsp. light soy sauce
2 cloves garlic, minced
1-1/2 lbs. sea scallops
2 Tbsp. vegetable oil
1/4 cup orange marmalade
1/4 cup orange juice
3 Tbsp. hoisin sauce
1/4 tsp. red pepper flakes
2 scallions, trimmed and sliced thin

Mix together soy sauce and garlic in large resealable plastic food storage bag.
Add scallops and marinate for 15 minutes at room temperature. Pat scallops dry and reserve marinade.
Heat oil in a large nonstick skillet. Saute scallops for 2 minutes per side. Remove to a plate.
Mix together marinade, orange marmalade, orange juice, hoisin sauce and red pepper flakes. Pour into skillet and simmer on medium for 4-5 minutes until thickened. Add scallops and scallions and heat through.

SW Chicken Salad Wraps

Really tasty, unique dressing.

SW Chicken Salad Wraps


Chipotle-Lime Dressing
1/2 c. light ranch dressing
1 TB lime juice
1 TB finely chopped chipotle chilies in adobo
1 tsp grated lime peel


Wraps
3 c. chopped cold rotisserie chicken
2 c. thinly sliced iceberg lettuce
1 small tomato, chopped
3 oz reduced fat pepperjack cheese
1 pkg Mission low carb flour tortillas

In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, and tomato. Add dressing; toss to coat. To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Cut in half and use toothpicks to hold together. Serve immediately with salsa and sour cream, if desired.


Yield: 10 servings. Per serving (2 halves/1 whole)= 256 Calories; 10g Fat (33.9% calories from fat); 20g Protein; 22g Carbohydrate; 11g Dietary Fiber; 44mg Cholesterol; 606mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Other Carbohydrates.

Monkey Muffins

Tasty little muffins for breakfast or any time!


Monkey Muffins

1 cup quick cooking oats
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup Splenda sugar substitute
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup skim milk
1 banana
1/2 cup honey roasted peanut butter
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/3 cup mini chocolate chips, Nestle
2 tablespoons brown sugar
2 tablespoons mini chocolate chips, Nestle

Preheat oven to 350^. Combine oats, flours, Splenda, baking powder, baking soda and salt. Make a well in the center and add egg, milk, mashed banana, peanut butter, applesauce and vanilla; combine. Fold in 1/3 cup chocolate chips. Fill greased or paper-lined mini muffin cups three-fourths full. In a small bowl, combine brown sugar and 2 tablespoons of mini chocolate chips. Sprinkle brown sugar mixture over muffins. Bake 10-13 minutes or until toothpick inserted near the center comes out clean. Cool slightly before removing from pan and serve warm.

Yield: 45 mini muffins. Per mini muffin= 53 Calories; 2g Fat (35.4% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Frosty Paws

Dogs need a tasty summer snack too!  Alex seemed to like this, but he's not one to turn down a snack.

Frosty Paws


1-32oz container vanilla or plain yogurt
1 banana mashed
2T peanut butter
2T honey

Blend all ingredients...pour into 3 ounce paper cups and freeze. Peel the cup off and serve to your favorite furry friend.

Shredded Chicken Sliders

YUM!  This was tasty!


Shredded Chicken Sliders with Raspberry Chipotle Barbecue Sauce


Sauce
3/4 cup prepared barbecue sauce
1 tablespoon canned chipotle peppers in Adobo sauce, finely chopped
2 tablespoons sugar free raspberry preserves

Chicken
4 cups chicken, cooked and shredded
12 dinner rolls, halved
Combine barbecue sauce, chipotle peppers and preserves in a medium-size, microwave-safe bowl and microwave on high heat for 45-60 seconds, or until bubbling. Place shredded chicken in a separate medium-size bowl. Pour mixture over chicken and toss. On a sheet pan or serving platter, fill buns with chicken mixture. Serve warm. I think this would be good with orange marmalade too.

Yield: 12 sliders. Per slider= 190 Calories; 6g Fat (28.5% calories from fat); 17g Protein; 17g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Layered Crab Dip

Everyone at work loved this spread.

Layered Crabmeat Spread

1 (8-ounce) package light cream cheese, softened
2 tablespoons lemon juice
1 tablespoon light mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper
1/4 teaspoon Worcestershire sauce
1/2 cup cocktail sauce
1 (6-ounce) can crabmeat, drained
1/2 cups (8 ounces) reduced fat shredded Monterey Jack cheese
3 green onions, chopped
2 oz chopped pimientos
1/2 cup sliced ripe olives

Beat cream cheese at medium speed with an electric mixer until smooth; add lemon juice and next 4 ingredients, beating until blended. Spoon mixture into a 9-inch serving dish. Cover and chill at least 20 minutes.

Spread cocktail sauce evenly over cream cheese mixture. Top with crabmeat; sprinkle with cheese, green onions, bell pepper, and ripe olives. Serve spread with crackers and fresh vegetables.

Yield: 8 servings. Per serving= 134 Calories; 7g Fat (49.3% calories from fat); 9g Protein; 8g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 575mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

White Queso

This was good, but thick. Don't drain the Rotel very much.

White Queso Dip


2 ½ 8-oz packages light cream cheese
1 tsp cumin
1/2 tsp hot pepper sauce or hot sauce
1 - 10-oz can diced tomatoes & green chilies (Rotel), slightly drained – I use the hot one
3 oz reduced fat pepperjack cheese, chopped

Combine all ingredients in 2 quart slow cooker. Cook on high 1-2 hours. Serve with tortilla chips.

Yield: 10 servings. Per serving= 157 Calories; 11g Fat (63.7% calories from fat); 9g Protein; 5g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 485mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

zucchini lemon muffins

These were good, with just a hint of lemon.

Zucchini Lemon Muffins

2-1/4 cups all-purpose flour
2/3 cup Splenda
2 teaspoons baking powder
1 teaspoon baking soda
¼ c. Bran buds
1-1/2 cups shredded zucchini
1 egg
2 egg whites
2 TB extra virgin olive oil
2 Tablespoons lemon juice
1 teaspoon grated lemon peel
¼ c. water

Preheat oven to 350F. Line 12 (2-1/2-inch) muffin pans with paper baking cups; set aside. In large mixing bowl combine flour, Splenda, baking powder, and baking soda. Make a well in the flour mixture and pour in Bran buds. Top with zucchini, egg, egg white, olive oil, lemon juice, grated lemon peel and water. Stir until moistened. Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove muffins from oven to wire rack and let cool.

Yield: 15 muffins. Per muffin=102 Calories; 2g Fat (21.4% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Dirty Rice

This was great!
DIRTY RICE

1 lb ground beef, 96/4
dash garlic powder
2 stalks celery, chopped
¼ c. diced onion
1 TBS chopped parsley
½ c green bell pepper, chopped
½ c red bell pepper, chopped
1 TBS Worcestershire sauce
¼ tsp. red pepper flakes
¼ tsp pepper
1 tsp Cajun seasoning
1 c instant brown rice
2 tsp beef bouillon granules
2 c water


In a large skillet, add beef and all vegetables, cooking until beef is done and vegetables are tender. Add seasonings, stirring well. Add rice and water, mixing well. Bring to a boil and reduce heat, cover, and cook 10 minutes for instant rice, cooking until rice is done.

Yield: 5 servings. Per serving (about 1cup)= 222 Calories; 3g Fat (13.7% calories from fat); 22g Protein; 27g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 276mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Cranberry Orange Coffecake

This was a delicious, light breakfast.

Cranberry Coffeecake


1/2 cup Craisins
1 TB brown sugar
3/4 cup Splenda, divided
1 tsp. orange rind, grated
1 tsp cinnamon
¼ c. chopped pecans
1 TB quick cooking oats
1-1/2 cups reduced fat Bisquick
1 egg
1/4 tsp. salt
1/4 cup frozen orange juice concentrate
1/3 cup skim milk
2 TB light margarine

Preheat oven to 400^. In small bowl, combine craisins, brown sugar, ¼ cup Splenda, orange rind, cinnamon, pecans, and oats. Spray bundt pan with cooking spray and pour Craisin mixture evenly around pan. In medium bowl combine, Bisquick, egg, salt, orange juice, milk, margarine and remaining Splenda. Pour over cranberries. Bake coffeecake at 400° F until wooden pick inserted in center comes out clean, 25-30 minutes. Immediately invert coffeecake onto serving plate. Serve warm.

Yield: 12 servings. Per serving= 120 Calories; 4g Fat (29.6% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 265mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates

Stuffed French Toast

These were a tasty breakfast yesterday.


Stuffed French Toast

• 4 oz light cream cheese, weight Watchers

• 1 tablespoon brown sugar

• 3 teaspoons McCormick® Ground Cinnamon, divided

• 1 1/2 teaspoons McCormick® Pure Vanilla Extract, divided

• 10 slices light bread

• 1/2 cup sugar free apricot preserves

• 2 eggs

• 3 egg whites

• 1/2 cup skim milk

1. Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.

2. Beat eggs with wire whisk in 13x9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.

3. Spray skillet with cooking spray. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with maple syrup, if desired.

Yield: 5 sandwiches. Per sandwich= 204 Calories; 7g Fat (24.9% calories from fat); 12g Protein; 35g Carbohydrate; 8g Dietary Fiber; 87mg Cholesterol; 334mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Chili Lime Pork & Potatoes

This was good but it wasn't a real strong flavor. The flavor doesn't soak in I guess.  But still good.



Chili Lime Pork

3 tablespoons honey
2 tablespoons chili powder
2 teaspoons grated lime peel
1 TB lime juice
2 pounds boneless top loin pork roast
2 ½ lbs sweet potatoes, peeled and chunked

Combine honey, chili powder and lime peel. Pat surface of pork dry. Spread half of chili mixture evenly over bottom of pork. Add spread remaining chili mixture over top of pork. Place potatoes in 5 quart slow cooker. Place pork on top of potatoes. Cook on low 6 to 8 hours. Slice pork; spoon juices over pork before serving.

Yield: 6 servings. Per serving= 359 Calories; 7g Fat (18.6% calories from fat); 30g Protein; 43g Carbohydrate; 5g Dietary Fiber; 68mg Cholesterol; 99mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

creamy potatoes and canadian bacon

This is tasty comfort food.

Creamy Potatoes & Canadian Bacon

Cooking spray
26 ounces hash browns, frozen
4 ounces light cream cheese, Weight watchers
8 ounces canadian bacon
2 tablespoons ranch-style dressing mix
10 3/4 oz soup, cream of celery 98% fat free

Spray 5 quart slow cooker with cooking spray.

Pour potatoes into slow cooker. Top with cream cheese, diced Canadian bacon, ranch dressing powder and soup. Cook on high 2 to 3 hours.

Yield: 6 servings. Per serving= 241 Calories; 8g Fat (29.5% calories from fat); 12g Protein; 31g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 1314mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Fat.

Sweet Potato Stuffing

Yum!

Sweet Potato Stuffing

Cooking spray
12 oz sweet potato
4 c. seasoned stuffing cubes
2 TB diced onion
½ c. sliced celery
2/3 c. fat-free chicken broth
¼ c. chopped pecans
½ tsp poultry seasoning
½ tsp rubbed sage
½ tsp pepper
1/3 c. craisins

Spray 3 quart slow cooker with cooking spray. Peel sweet potato and pierce with fork. Cook in microwave 5 minutes, then chop. Add all ingredients to slow cooker and cook on high 2 to 3 hours or on low 4 to 5 hours.

Yield: 7 servings. Per serving (over ½ cup)= 214 Calories; 4g Fat (17.5% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 539mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat.

Orange Sweet Potatoes

loved these!

Orange Sweet Potatoes

2 lbs sweet potatoes, peeled & chopped
3 TB frozen orange juice concentrate
1 TB light margarine
1/3 c. packed brown sugar
2 TB Splenda
2 TB chopped pecans

Combine all ingredients in 3 quart slow cooker. Cook on high 3 ½ to 4 ½ hours or on low 6 to 8 hours.

Yield: 4 servings. Per serving= 199 Calories; 3g Fat (13.0% calories from fat); 2g Protein; 42g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 42mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Stuffed Acorn Squash

I thought this was pretty tasty.  Very Thanksgiving-y.

Stuffed Acorn Squash

2 med acorn squash
3 TB craisins
½ c. sliced celery
1 TB minced onion
¼ tsp dried sage
2 TB frozen orange juice concentrate
3 TB whole wheat couscous,uncooked
1/2 tsp salt
2 TB chopped pecans
½ c. water

Cut squash in half and remove seeds. Place halves in bottom of 5 quart slow cooker. Combine craisins, celery, onion, sage, orange juice, couscous, salt and pecans; spoon into each squash half. Pour water into bottom of slow cooker.

Yield: 4 servings. Per serving= 174 Calories; 3g Fat (13.7% calories from fat); 3g Protein; 38g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 288mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat.

Cranberry Meatballs

Great sauce!

Cranberry Meatballs

2 egg whites
1/2 cup dry bread crumbs
2 tablespoons finely chopped onion
1 1/2 pounds ground beef, 96/4
1 (16 ounce) can cranberry sauce
½ c. chili sauce
2 tablespoons Splenda

In a large bowl, combine the egg whites, bread crumbs, and onion. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, chili sauce, ketchup, and Splenda; mix well. Pour over meatballs. Cover and cook on low for 6 hours or on high 4 hours; until meat is no longer pink.

Yield: 24 meatballs. Per 2 meatballs= 124 Calories; 2g Fat (16.5% calories from fat); 13g Protein; 13g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 82mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Salsa Dip

This was great! I kept wanting that cheesy flavor in the Rotel and Velveeta Light dip but Velveeta Light just wasn't giving it.  Now, combined with the light cream cheese, it's back!

Salsa Dip

8 oz light cream cheese
4 oz Velveeta Light
2 c. salsa
1 TB taco seasoning

Combine all ingredients in 1.5 quart slow cooker. Cook on low 3 hours.

Yield: 6 servings. Per serving= 180 Calories; 11g Fat (49.2% calories from fat); 10g Protein; 15g Carbohydrate; 6g Dietary Fiber; 32mg Cholesterol; 996mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Cheesy Green Bean Casserole

This is really good!  Your family will beg for this veggie dish!

Cheesy Green Bean Casserole

Cooking spray
4 (15 oz) cans green beans, drained
10 ¾ oz can cheddar cheese soup
1 TB dried onion flakes
1 slice bacon, cooked and diced

Spray 3 quart slow cooker with cooking spray. Pour green beans into prepared slow cooker. Top with cheese soup; sprinkle with onion flakes and bacon. Cook on high 2-3 hours.

Yield: 7 servings. Per serving= 98 Calories; 3g Fat (25.0% calories from fat); 4g Protein; 16g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 989mg Sodium. Exchanges: 0 Lean Meat; 2 1/2 Vegetable; 0 Fat.

Fruited Wild Rice

I thought this was tasty!

Fruited Wild Rice

Cooking spray
6 oz pkg Uncle Ben’s long grain and wild rice
1 ½ c. water
5 oz Granny Smith apple, chopped
1 TB frozen orange juice concentrate
2 TB chopped onions

Spray 2 quart slow cooker with cooking spray. Combine rice, water, apple , orange juice and onions in prepared slow cooker. Cook on high 2- 2 ½ hours. Yield: 5 servings. Per serving (about 2/3 cup)= 154 Calories; 2g Fat (13.4% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 378mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat.

Sausage Bites

I think these will be the first to be devoured at your next party!

Sausage Bites

28 ounces turkey smoked sausage
20 ounces pineapple chunks in juice
1/3 cup sugar free apricot preserves
1/3 cup barbecue sauce
1/2 teaspoon mustard powder
dash allspice

Cut sausage into one ounce pieces. Combine all ingredients in 3 quart slow cooker. Cook on high 2 hours.

Yield: 14 servings. Per serving (2 oz each)= 114 Calories; 3g Fat (21.2% calories from fat); 7g Protein; 15g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 535mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

Ranch & Bacon Hashbrowns

These were really good! 

Ranch & Bacon Hashbrowns

26 oz frozen shredded potatoes
3 oz light cream cheese
1 pkg ranch dressing powder
2 slices bacon, cooked, drained & chopped

Spray 3 quart slow cooker with cooking spray. Pour half the hashbrown potatoes in slow cooker; sprinkle with half the ranch dressing powder and top with cream cheese. Add remaining potatoes; top with remaining ranch powder. Sprinkle chopped bacon over top. Cook on high 2 to 3 hours or on low 5-6 hours.

Yield: 5 servings. Per serving= 191 Calories; 5g Fat (24.2% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 596mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.

Bean Dip

Just trying a few more recipes to finish out my new crock pot cookbook...
This is a nice addition to any party.

Bean Dip

15 oz fat free refried beans
1 c. thick and chunky salsa
3 oz light cream cheese
½ c. reduced fat shredded cheese
1 TB chili powder
1 tsp cumin

Spray 2 quart slow cooker with cooking spray. Combine all ingredients in crock and cook on low for 3-4 hours.

Yield: 8 servings. Per serving= 98 Calories; 4g Fat (32.4% calories from fat); 6g Protein; 12g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 465mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Orange Sauce Chicken

I loved this sauce!

ORANGE GLAZED CHICKEN

6 oz orange juice, frozen concentrate--thawed
1 ½ lbs boneless skinless chicken thighs
1 dash ground nutmeg
1 dash garlic powder
Dash white pepper
½ tsp onion powder

Place frozen chicken in 2 quart slow cooker. Combine orange juice, nutmeg, garlic powder, pepper and onion powder—pour over chicken. Cook on high 2-4 hours or on low 5-7 hours.
Yield: 4 servings. Per serving= 203 Calories; 9g Fat (37.9% calories from fat); 29g Protein; 5g Carbohydrate; trace Dietary Fiber; 122mg Cholesterol; 244mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat.

Peachy chicken

Well, you know I love chicken thighs and this recipe is no exception!

Peachy Chicken

1 ½ lbs boneless, skinless chicken thighs
1/3 cup sugar free peach preserves
1/3 cup barbecue sauce
3 Tbls soy sauce

Place chicken in 2 quart slow cooker. Combine other ingredients and pour over chicken. Cook 3-4 hours on high, 6-8 hours on low.
4 servings. Per serving= 219 Calories; 10g Fat (34.6% calories from fat); 30g Protein; 10g Carbohydrate; trace Dietary Fiber; 122mg Cholesterol; 1185mg Sodium. Exchanges: 1/2 Vegetable; 0 Other Carbohydrates.

Quick Seasoned Potatoes

Quick and easy side dish!


Quick Seasoned Potatoes

Cooking spray
1 ½ pounds red potatoes
1 tsp onion powder
1/2 tsp black pepper
spray butter
1 1/2 tsp Lawry's Seasoned Salt - divided

Spray 8 X 8 glass pan with cooking spray. Thinly slice potatoes. Layer potatoes in prepared pan. Spray with spray butter. Sprinkle with seasoned salt, pepper and onion powder. Cover with plastic wrap and microwave for 12 minutes.

Yield: 4 servings. Per serving= 139 Calories; trace Fat (1.3% calories from fat); 4g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 523mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Peach Cobbler Oatmeal

Now THIS is an oatmeal I can support!  I don't like mine so mushy so I only cooked it 2 hours and it has just a bit of a soft crunch. yes, soft crunch.  ;) If you like mushy, cook yours 3 hours.

Peach Cobbler Oatmeal

1 cup steel cut oats
2 cups water
15 oz peach slices, in water, undrained
2 tsp Cinnamon
1/2 c. Splenda
Cooking spray

Combine all ingredients in 2 quart slow cooker, sprayed with cooking spray. Cook on high 2- 3 hours or low 4-5 hours. Stir once or twice.

Yield: 4 servings. Per serving= 226 Calories; 3g Fat (12.8% calories from fat); 7g Protein; 44g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 1/2 Fat.

Barbecued steak

This sauce is ok. Bottled barbecue sauce is actually better... the meat turned out very tender though and had very little fat.


Barbecued steak

1 ½ lb flat iron steak
1 clove garlic
2 TB red wine vinegar
1 TB brown sugar
1 tsp paprika
2 TB Worcestershire sauce
½ c. ketchup
1 tsp salt
1 tsp prepared mustard
¼ tsp pepper

Place meat in 3 quart slow cooker. Combine remaining ingredients. Pour over meat. Cover and cook on low 5 hours or high 3 hours.

Yield: 5servings. Per serving= 287 Calories; 17g Fat (54.0% calories from fat); 23g Protein; 10g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 837mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

Taco Pasta Toss

This is a terrific summer lunch or dinner.  Yummy taco flavor in a bowl.

Taco Pasta Toss
3 oz smart taste, elbow macaroni

12 oz ground beef, 96/4
1/4 c. onion, chopped
2 Tablespoons jalapeno
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 tsp smoked paprika
1/2 cup salsa
1/3 c. cheese, reduced fat Sargento mexican blend
1 c. roma tomatoes, seededd and chopped
12 oz romaine lettuce, chopped

Bring a medium pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot. While the pasta is working, in a large skillet, cook the beef and onion until browned, about 5 minutes. Add the jalapeño, chili powder, paprika and cumin. Stir in the salsa and cooked pasta. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the tomatoes and lettuce- just like tacos!
Yield: 4 servings. Per serving= 238 Calories; 6g Fat (22.0% calories from fat); 26g Protein; 25g Carbohydrate; 6g Dietary Fiber; 56mg Cholesterol; 278mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.


 
God bless the men and women who protect our freedom!

Orange Angel Food Cake

Good flavor but the texture is a little sticky.

Orange Angel Food Cake Dessert

1 package (16 ounces) angel food cake mix
1 package (.3 ounce) sugar-free orange gelatin
3/4 cup boiling water
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon orange extract
1 carton (8 ounces) frozen Cool Whip® Lite, thawed
Mandarin orange slices (optional)

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely.
In a small bowl, dissolve gelatin in boiling water; set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. x 2-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set.
In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving. Yield: 12 servings.

NUTRITION FACTS
One serving: 214 Calories; 3g Fat (11.3% calories from fat); 5g Protein; 40g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 459mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.

Cornbread Casserole

I love this stuff!  There's lots of variations. You could use ground beef and light cream cheese in place of the sausage and sour cream.

Cornbread Casserole
8 oz reduced fat sausage
2 TB diced onion
2 (8.5oz) boxes Jiffy cornmuffin mix
2 eggs
2 egg whites
15 oz cream corn
4 oz diced green chilies
1/3 c. light sour cream
1/3 c. shredded reduced fat cheese
1/2 c. salsa

Preheat oven to 375*. Brown sausage and onion. combine all ingredients and pour into 13x9 pan sprayed with cooking spray. Bake 30 minutes or until lightly browned and center is cooked through.
Yield: 8 servings. Per serving= 400 Calories; 13g Fat (29.2% calories from fat); 14g Protein; 57g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 980mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 
But as for me and my house, we will serve the Lord. Joshua 24:15

Breakfast Crisp

Great for a take-it-with-you breakfast! I've also seen this called Baked Oatmeal.

Breakfast Crisp


• 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

• 1/4 cup brown sugar

• ¼ c. Splenda

• 1 TB light margarine

• 2 TB unsweetened applesauce

• 1 egg

• ¼ c. craisins


1. Preheat oven to 350 degrees F (175 degrees C). Spray pie plate with cooking spray.
2. In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar, Splenda, applesauce and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan.
3. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.
Yield: 8 servings. Per serving= 133 Calories; 2g Fat (15.3% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 221mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Cinnamon Orange Pancakes

OMG! I love these!!!  Sweet orange + cinnamon = delicious!  The bran buds give it a bunch of fiber with a nutty texture.  You could probably use oatmeal instead but it won't have as much fiber.

CINNAMON-ORANGE PANCAKES

1 c. reduced fat bisquick
2 All-bran bran buds
1 tablespoon Splenda
1 teaspoon ground cinnamon
1/2 cup water
2 TB frozen orange juice concentrate
cooking spray

In a medium mixing bowl, combine all ingredients and mix until well blended. Spray skillet with cooking spray. Pour 1/3 of batter into skillet for each pancake. Turn each pancake when edges are dry and bubbles appear on top. Serve hot.

Yield: 3 pancakes. Per pancake= 192 Calories; 3g Fat (11.8% calories from fat); 4g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 560mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 1/2 Fat.

PB Honey Fudge

This is delicious!  But keep it cold to keep it solid. I think it might set better with another 1/2 cup of chocolate chips...

Peanut Butter Honey Fudge

1/3 cup honey roasted peanut butter
2 TB honey
1/2 cup milk chocolate chips
½ c. mini chocolate chips

Combine all ingredients in a microwavable bowl. Heat 4 minutes; stirring each minute.
Spread fudge into an 8×8 inch pan. Refrigerate until solid. Cut into 1 inch squares.

Yield: 24 pieces. Per piece= 62 Calories; 4g Fat (54.2% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

BBQ Brisket

This was the first brisket I've ever made. It was really moist and delicious!  I've given the NI but I think it suggests you're eating the fat and that would just be gross.

BBQ Brisket


1 3lb beef brisket (NOT corned beef!)
1 large onion
1/2 to whole bottle BBQ sauce
1/4 cup ketchup
1/4 cup Dijon mustard
splash of Worchestire sauce

Layer onion in bottom of crockpot. Place brisket on top. Combine other ingredients and pour over brisket. Cook on low about 8 hours or high 3 to 4 hours.

Yield: 12 servings. Per serving= 230 Calories; 11g Fat (45.4% calories from fat); 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 329mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Fiesta Rice

This is a tasty side dish or meatless meal.

Fiesta Rice

1 (11-ounce) can mexicorn, drained
2 TB chopped green onions
1 cups uncooked instant brown rice
1 teaspoon ground cumin
1 tsp smoked paprika
14.5 oz cups fat-free, less-sodium chicken broth
1/8 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes with chiles, undrained
1 (15-ounce) can black beans, rinsed and drained
1/4 c. diced bell pepper
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Spray medium saucepan with cooking spray. Saute’ onions. Add corn, rice, cumin, paprika and broth. Add pepper, salt, bell pepper, and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove from heat; stir in corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice.

Yield: 5 servings. Per serving (about 1 cup)= 249 Calories; 1g Fat (4.5% calories from fat); 12g Protein; 50g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 973mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

Cranberry Bog Bars

These were good but you could probably save a lot of calories by using sugar free preserves instead of the cranberry sauce.

Cranberry Bog Bars
2 TB light margarine
4 oz unsweetened applesauce (sweetened with Splenda)
1/3 c. packed brown sugar
2/3 c. Splenda
3 1/2 c. old fashioned oats, divided
1/2 c. flour
16 oz whole-berry cranberry sauce
2 TB Splenda

Preheat oven to 375*. Spray 13x9 pan with cooking spray; set aside. In medium bowl, combine margarine, applesauce, brown sugar, and Splenda.  Add 3 cups of oats and flour. Press into prepared pan.  Spread cranberry sauce evenly over oat mixture. Top with remaining 1/2 cup of oats and sprinkle with 2 TB Splenda. Bake 25-30 minutes. Let cool and cut into bars.
Yield: 12 bars. Per bar= 202 Calories; 3g Fat (11.0% calories from fat); 4g Protein; 42g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

English Popovers

These are basically mini Dutch Babies.  Love them with peanut butter and syrup. Good with honey too.

English Popovers


2 eggs or equivalent in egg substitute
1 Cup fat-free milk
1 Cup all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder

Spray 12 wells of a muffin pan with butter-flavored cooking spray.
In a large bowl, combine eggs and milk using a wire whisk.
Add flour, salt, and baking powder.
Mix only until small doughy lumps remain in the batter.
Evenly fill muffin wells with batter. Do not over fill—make sure there is batter for all 12 muffin wells.
Place muffin pan in a COLD oven.
Turn oven temperature to 400 degrees.
Turn on oven.
Bake for 20 minutes.
Serve Warm.

Serves 6 ( 2 each)



Each serving equals:

110 Calories - 2 g Fat - 235 mg Sodium - 0 g Fat Diabetic Exchange: 1 St Carb Choices: 1

Sweet & Sour chicken

This was good!  love those chicken thighs!

Sweet & Sour Chicken

1 ½ pounds chicken thighs, boneless, skinless, frozen
½ c. sugar free apricot preserves
1/3 c. Kraft Free Catalina Salad Dressing
1 TB onion flakes

Place frozen chicken into 2 quart slow cooker. Top with preserves and dressing. Sprinkle with onion flakes. Cook on high 3-4 hours.

Yield: 4 servings. Per serving= 210 Calories; 9g Fat (33.6% calories from fat); 29g Protein; 12g Carbohydrate; trace Dietary Fiber; 122mg Cholesterol; 267mg Sodium. Exchanges: 0 Grain(Starch); 0 Other Carbohydrates.

slow cooker oatmeal

Ok, i've tried the crock pot oatmeal recipes a couple times now. I can't recommend them. They're really mushy and part always burns. Perhaps it's just my crock pot. I have an oval 3 quart. Regardless, here's the one i made last night. It had good flavor.

Overnight Oatmeal
1 cup McCann's Irish Oatmeal
1/2 cup dried cranberries
3 cups water
1 cups skim milk
2 TB orange juice concentrate
1 tsp dried orange zest
¼ c. Splenda
1 t. cinnamon
1 t. vanilla
1 large granny Smith apple, chopped (7oz)
In 3 quart slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

Yield: 5 servings. Per serving (about 1 cup)= 191 Calories; 3g Fat (13.0% calories from fat); 8g Protein; 35g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 43mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.

low fat Sopapilla Cheesecake

I don't know if it's as good as the full fat version but at 1/2 the fat and calories it's still VERY good!

Sopapilla cheesecake


15 oz reduced fat crescent rolls, Pillsbury
16 oz light cream cheese
2 tsp vanilla
1 c. Splenda
3 TB cinnamon, divided
2 TB brown sugar
2 TB light margarine
butter spray

Preheat oven @ 350. Unroll and press one tube of crescent rolls into 13x9 pan sprayed with cooking spray. Beat Cream Cheese, Splenda and vanilla in bowl. Spread Cream Cheese mixture evenly over dough. Arrange second tube of crescent rolls over cream cheese mixture. Spray with butter spray
Sprinkle splenda-cinnamon mixture on top. Melt margarine and pour over top. Bake 35 minutes.

Yield: 12 servings. Per serving= 222 Calories; 13g Fat (52.2% calories from fat); 7g Protein; 21g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 515mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Crock pot Fruit Salad

A delicious addition to our brunch today.
Would also be good over ice cream.  ;)


Crockpot Fruit Salad

14 oz lite peaches drained
1 apple, diced
20 oz can pineapple tidbits, drained
20 oz lite cherry pie filling
2 TB light margarine
2 Tbsp. ground cinnamon
2 TB brown sugar

Pour peaches, apple, pineapple and cherry filling into 3 quart slow cooker. Top with margarine, cinnamon and brown sugar. Cover and cook on high for 2 - 3 hours.

Yield: 10 servings. Per serving= 101 Calories; 1g Fat (10.8% calories from fat); 1g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

Grits Casserole

I made Grits Casserole today for a brunch with friends. It was good and my bf’s husband even had seconds. It turns out sort of like a quiche. Not really a lot of grits in it. But tasty nonetheless!

Grits Casserole

⅓ cup quick grits
½ cup water
½ tsp salt
12 oz ff evaporated milk
1 cup diced lean ham
1/2 cup reduced fat shredded cheddar cheese
3 eggs beaten
1 tsp dry mustard
1 tsp dried parsley
2 - 3 dashes hot sauce

Boil water and salt and add grits. Remove from heat and let stand 10 minutes. (This is very thick!)
Mix in other ingredients and pour into a deep pie plate coated with PAM.
Cook for 350 for 40 - 45 minutes. Test with a knife to be sure center is done. Let stand 10 minutes before serving.

Yield: 8 servings. Per serving= 123 Calories; 4g Fat (30.9% calories from fat); 11g Protein; 10g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 434mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

Chile Con Queso Casserole

This was a tasty brunch dish today. My guests seemed to enjoy it.

Chili con Queso Casserole

1 can (4.5oz) chopped green chilies, drained
10 oz tomatoes and green chilies, drained
1 c. shredded reduced fat cheese
1 c. Heart Smart Bisquick
1/2 c. low fat sour cream
2 eggs
1 egg white
Salsa (optional)

Heat oven to 375*. Spray 8x8 inch pan with cooking spray. Sprinkle the tomatoes and chiles evenly in pan. In medium bowl, beat cheese, Bisquick, sour cream, eggs, egg white with wire whisk until blended. Pour over chiles and tomatoes. Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Serve with salsa.

Do ahead: Cover unbaked casserole tightly and refrigerate up to 24 hours. Bake as directed.

Yield: 9 servings. Per serving= 115 Calories; 5g Fat (36.2% calories from fat); 6g Protein; 13g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 406mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Beefy Fiesta Cheesecake

I made this tasty dish for Cinco de Mayo. It was really good!

Beefy Fiesta Cheesecake


Pam Spray
8 oz light Cream Cheese softened
1/2 Cup light Sour Cream
2 TB Taco Seasoning
1 egg
8 oz ground beef, 96/4
4 corn tortillas
4 oz. can chopped green chilies( do not drain)
2 TB tamed sliced jalapenos
½ Cup reduced fat grated sharp cheddar cheese
1/2 Cup chopped green onions (optional)

Preheat oven to 350*. Spray 9 inch pie plate with cooking spray; set aside. Combine cream cheese, sour cream, taco seasoning and egg. Brown ground beef and add to cream cheese mixture. Add green chilies and jalapenos. Place tortillas to cover bottom of prepared pie plate. Pour cream cheese mixture into pan. Top with cheese. Bake 40- 45 minutes or until filling is set.

Yield: 8 servings. Per serving= 166 Calories; 9g Fat (45.9% calories from fat); 13g Protein; 10g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 303mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

Dynamites

These sloppy joes could be a main dish or an appetizer if served on sliced dinner rolls. Really good flavor!

DYNAMITES

12 oz ground beef, 96% fat free
½ lb reduced fat pork sausage
½ c. diced bell pepper
2/3 c. sliced celery
¼ c. diced onion
1 tsp. Italian seasoning
14.5 oz diced Italian tomatoes
10 ¾ oz Healthy Request tomato soup
crushed red pepper flakes to taste

In medium skillet, brown beef and sausage. Combine all ingredients in 3 quart slow cooker and cook on high 2-3 hours. Serve in sub rolls on buns or on sliced dinner rolls.

Yield: 8 servings. Per serving= 166 Calories; 8g Fat (40.1% calories from fat); 15g Protein; 10g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 366mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

Overnight Oatmeal

I made this the other day but it was really mushy so I've decreased the milk to 1 cup instead of the 1 1/2 cups called for in the original recipe.  And i'm wondering about adding some orange juice...

Overnight Oatmeal


1 cup McCann's Irish Oatmeal
1 cup dried cranberries
3 cups water
1 cups skim milk
2 TB orange juice concentrate
1 tsp dried orange zest
¼ c. Splenda
1 t. cinnamon
1 t. vanilla
1 large granny Smith apple, chopped (7oz)
Instructions:

In 3 quart slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.



Yield: 5 servings. Per serving (about 1 cup)= 191 Calories; 3g Fat (13.0% calories from fat); 8g Protein; 35g Carbohydrate; 5g Dietary Fiber; 1mg Cholesterol; 43mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.

Party Pretzels

I love these!  Nice hint of dill!

Party Pretzels

16 oz fat free miniature pretzel twists
2 TB light margarine
1 tsp garlic powder
2 tsp dill weed
1/2 tsp lemon pepper

Preheat oven to 350*. Cover 15x10 jelly roll pan with foil; spray with cooking spray. Place pretzels in large bowl. In small bowl, melt margarine with garlic powder, dill weed and lemon pepper. Pour over pretzels and stir to combine. Spread pretzels on prepared pan. Bake 12 minutes, stirring twice. Store in airtight container.

Yield: 8 servings. Per serving (1 cup)= 155 Calories; 2g Fat (10.0% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 701mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.

Peanut Butter Granola Bars

These tasted great, but they didn't hold together. Instead of bars it was actually more like crumbles.

Peanut Butter Granola Bars

1/2 c. peanut butter
1/3 c. honey
1 egg
1 TB olive oil
1 tsp vanilla
3 1/2 c. old fashioned oats
1/4 c. packed brown sugar
1/3 c. Splenda
Dash salt
1/3 c. mini chocolate chips

Preheat oven to 350*. Spray 13x9 pan with cooking spray. In a large bowl, combine peanut butter, honey, egg, oil and vanilla. Add oats, brown sugar, Splenda and salt. Mix well and stir in chocolate chips. Spread into prepared pan. Bake 12-15 minutes. Let cool then cut into bars.

Yield: 24 bars. Per bar= 120 Calories; 5g Fat (35.5% calories from fat); 4g Protein; 17g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Pecos Trail Cornbread

Well, I'm not sure why it calls itself cornbread really but it IS good!

Pecos Trail Cornbread
3/4 c. warm water
3 TB honey
1 1/2 tsp active dry yeast
2 TB light margarine
1 1/4 c. whole wheat flour
1/3 c. cornmeal
1/4 tsp. salt
1/4 c. roasted and peeled green chilies
1 c. all-purpose flour

In medium bowl, dissolve yeast in water and honey. Stir in margarine, whole wheat flour, cornmeal and salt.  Stir in chilies. Knead in enough additional flour to form a soft dough. Knead on lightly floured surface until smooth and elastic. Place in bowl sprayed with cooking spray, cover with warm towel and set in in warm place to rise. Spray 9x5 bread pan with cooking spray; set aside. When bread has doubled, punch it down and place in prepared pan. Cover again and return to warm place and let rise until almost doubled. While rising second time preheat oven to 375*. Bake 30 minutes until loaf sounds hollow when tapped. Check after 20 minutes.
Yield: 10 slices. Per slice= 146 Calories; 2g Fat (9.8% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 83mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Roasted Chicken and Corn Chowder

This was a great chowder to use chicken my dad had smoked for me.

Roasted Chicken and Corn Chowder
3 slices bacon, cooked & chopped

1/3 cup diced onion
2/3 cup diced celery
2 ounces pimientos
1 teaspoon dried thyme
14 1/2 ounces fat-free chicken broth
14 1/2 ounces creamed corn
14 1/2 ounces canned roasted tomatoes, drained
2 cups roasted chicken breast meat
1 tablespoon barbecue sauce
1 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons all-purpose flour

12 ounces fat-free evaporated milk

Combine bacon and onion in large saucepan and cooked until onion is done. Add celery, pimientos, thyme and broth. Add corn, tomatoes and chicken. Bring to a boil then simmer. Add barbecue sauce, paprika and pepper.  Simmer 15 minutes then add flour and evaporated milk. Heat through and serve.
Yield: 6 servings. Per serving (1 cup)= 243 Calories; 6g Fat (20.4% calories from fat); 25g Protein; 27g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 622mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Cake Mix Banana Bread

This is delicious!



Cake Mix Banana Bread


1 (18.25 ounce) box yellow cake mix
1 egg
1 egg white
1/3 cup water
3 ripe bananas
1/3 cup mini chocolate chips

Preheat oven to 350 degrees.
Mix mashed bananas with eggs, water, cake mix and chocolate chips. Pour into greased bundt pan and bake for approximately 45 minutes or until browned. Remove from oven and let cool ten minutes, then invert to wire rack to cool completely. Can be baked in two greased loaf pans for 30 to 35 minutes or makes about 24 cupcakes.

Yield: 20 slices. Per slice= 146 Calories; 4g Fat (25.0% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 178mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.

Happy Birthday Cake

I got this recipe off the WW boards, but I could not find coconut cake mix so i just added a little coconut extract to some white cake mix.  This is a very tasty cake, but really, it's hard to go wrong with cake!

Happy Birthday Cake

1 box Duncan Hines Coconut Cake mix
1 c. diet orange soda
.3 oz box sugar free orange jello
1 c. water
8 oz Cool Whip Lite

Preheat oven to 350*. Spray 13x9 pan with cooking spray. In medium bowl, combine cake mix with soda. Spread into prepared pan. Bake until cake is done. Poke holes in cake with fork. Combine jello powder and water; pour over cake. Let it cool. Top with Cool Whip.

Yield: 12 servings. Per serving= 234 Calories; 7g Fat (28.1% calories from fat); 2g Protein; 38g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 320mg Sodium. Exchanges: 1 1/2 Fat; 2 1/2 Other Carbohydrates.

Quick Shrimp Enchilada Bake

This was a tasty combo.  I love tex mex!

Quick Shrimp Enchilada Bake

1/2 pound peeled cooked shrimp, tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles, undrained
12 oz canned green or red enchilada sauce, or green salsa, divided
6 corn tortillas
1 c. fat free refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Preheat oven to 425°F. Coat a 8x8 glass baking dish with cooking spray. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 3 overlapping tortillas (tear 1 tortilla in half to more easily layer in bottom). Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 3 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Yield: 4 servings. Per serving= 395 Calories; 15g Fat (31.8% calories from fat); 24g Protein; 47g Carbohydrate; 6g Dietary Fiber; 149mg Cholesterol; 610mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat.

Santa Fe Rice & Beans

This was good...not as good as the WW dinner, but I got a bigger serving too...

Santa Fe Beans and Rice (Knockoff)

1 cups instant brown rice
1 c. water
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
1 cup salsa
2 oz light cream cheese
1 tsp onion powder
1 (2 1/4 ounce) can sliced ripe olives, drained
3 oz. reduced fat pepperjack cheese


Preheat oven to 350. Bring water to a boil, add rice, cover and remove from heat.
In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper and onion powder.  Transfer to 2 quart baking dish and top with olives.
Bake uncovered for 30 minutes. Sprinkle with cheese and bake 5-10 minutes longer until cheese is melted.
Yield: 5 servings. Per serving (over 1 cup)= 301 Calories; 8g Fat (23.5% calories from fat); 14g Protein; 45g Carbohydrate; 8g Dietary Fiber; 18mg Cholesterol; 1023mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Pineapple Upside Down Cheesecake

This had really good flavor but I thought the texture was off.  Maybe because of the Splenda in the filling?


Pineapple Upside-Down Cheesecake

1 (6-8 oz.) can crushed pineapple in juice, undrained
1/3 cup packed brown sugar
1 (8 oz.) pkg. Light cream cheese, WW brand
1 (8 oz.) pkg. light cream cheese
2 eggs
2 egg whites
1 cup Splenda
1 tsp. vanilla
Nonstick Cooking Spray

Preheat the oven to 350ºF. In 9-inch round nonstick cake pan and coat with a nonstick cooking spray. In a small bowl blend the pineapple, pineapple juice, and brown sugar. Pour this into coated cake pan. Set aside. In blender or food processor, blend eggs, egg whites, Splenda, and vanilla until well mixed. With blender or processor still running, drop in pieces of cream cheese until all of it is used. Blend until completely smooth. Pour cream cheese mixture evenly over pineapple mixture in the cake pan in beginning of this recipe. Place cake pan in slightly larger pan which contains about 1/4 inch of water. Do not allow this water to get in the cream cheese mixture. Bake for 55-60 minutes, or until center of cheesecake is firm. When done, wait until cool before turning out onto serving plate. Since the bottom becomes the top, this cheesecake has no crust.

Yield: 8 servings. Per serving= 200 Calories; 11g Fat (48.0% calories from fat); 7g Protein; 20g Carbohydrate; 3g Dietary Fiber; 78mg Cholesterol; 272mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Strawberry Jam

This is great!

Strawberry Jam
2 cups sliced fresh strawberries

1 cup cold water
1 0.3 ounce package sugar free strawberry flavored gelatin

1. In a large saucepan, crush the berries and combine with the water and gelatin. Place over medium heat and bring the mixture to a boil, stirring constantly. Reduce the heat to low and simmer for 2 minutes.
2. Pour into steralized 1-cup freezer containers or jars. Allow to cool and cover. Store in refrigerator for 1 week or freeze for up to 3 months.

Serving size: 1 tablespoon
3 calories, 0 fat, 0 fiber.

Ham Ball

Delicious with crackers or chips!

Ham Ball
8 oz light cream cheese
1/2 c. lean smoked ham, finely chopped
2 TB ranch dressing mix

Combine all ingredients with blender. Scoop onto wax paper and shape into a ball. Refrigerate until ready to serve.
Yield: 8 servings. Per serving= 87 Calories; 5g Fat (58.1% calories from fat); 5g Protein; 4g Carbohydrate; 0g Dietary Fiber; 20mg Cholesterol; 547mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Edamame Salad

This is a delicious and filling lunch!
Edamame Salad

2 c. water

1 cup barley, quick cooking
1 cup edamame
15 ounces canned black beans, rinsed and drained
1 teaspoon olive oil
2 teaspoons red wine vinegar
1/4 teaspoon black pepper
1 cup diced tomatoes

Bring 2 cups of water to boil; add barley, reduce heat, cover and cook 10 minutes. Rinse barley in cold water. Combine all ingredients in a medium bowl. Serve.

Yield: 5 servings. per serving (about 1 cup)=254 Calories; 4g Fat (14.4% calories from fat); 12g Protein; 43g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 281mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Bacon & egg Pie

This was good, but...I don't know...why cook the eggs and then dump on cooked biscuits and call it a pie? Isn't it really just scrambled eggs on top of biscuits?


Bacon & Egg Pie


1 can (7.5 oz.) refrigerated buttermilk biscuits

2 Tbsp. butter or margarine

6 eggs

1/3 cup milk

1/4 tsp. each salt and pepper

3 oz. PHILADELPHIA Cream Cheese, cubed

6 slices OSCAR MAYER Bacon, cooked, crumbled

Make It!

HEAT oven to 375ºF.

SEPARATE biscuits. Place on bottom and up side of 9-inch pie plate; press together to form crust. Bake 10 to 12 min. or until lightly browned.

MEANWHILE, melt butter in medium skillet on low heat. Whisk eggs, milk and seasonings until well blended; pour into skillet. Cook until eggs begin to set, stirring occasionally. Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally.

SPOON egg mixture into crust; top with bacon.