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.

Bacon Wrapped Chicken Thighs

Never met a chicken thigh I didn't like!

Bacon Wrapped Chicken Thighs

1 tsp onion powder
2 tbsp reduced-sodium soy sauce
2 tsp chopped fresh thyme, or 1/2 tsp dried
4 (1/4lb) skinless boneless chicken thighs
4 slices bacon
Combine onion powder, soy sauce, and thyme in a zip close plastic bag; add the chicken.
Squeeze out the air and seal the bag; turn to coat chicken. Refrigerate, turning the bag occasionally, at least 1 hour or up to overnight.
Spray the grill rack with non-stick spray; prepare the grill for a medium-hot fire using the direct method.
Lift the chicken for the marinade and pat dry with paper towels. Discard the marinade. Wrap each chicken thigh with 1 slice of bacon. Place on the grill rack, cover the grill, and grill until the bacon is crisp and the chicken is cooked through, 6-7 minutes on each side.

Yield: 4 servings. Per serving= 165 Calories; 9g Fat (47.3% calories from fat); 22g Protein; 1g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 563mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Broccoli Egg Salad

more veggies!  But this recipe also includes protein so it makes a good lunch or light dinner.

Broccoli Egg Salad

5 cups broccoli florets
4 hard boiled eggs, diced
1/2 cup cheese, reduced fat Sargento mexican blend
1 cup ham, extra lean
1/2 cup fat-free mayonnaise
1/4 cup Splenda
1 tablespoon white wine vinegar

In a medium sized salad bowl, combine broccoli, eggs, cheese, and ham.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Fold dressing in and coat salad.

Yield: 5 servings. Per serving (1 cup)= 161 Calories; 7g Fat (40.7% calories from fat); 15g Protein; 10g Carbohydrate; 2g Dietary Fiber; 170mg Cholesterol; 834mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Mock Risotto

Another dish to get in more veggies!  I thought it was a tasty dish, not spicy but creamy rice with crisp asparagus.

Mock Risotto

cooking spray
2 tablespoons onion, diced
1/4 teaspoon salt
1 cup brown rice, instant
dash garlic powder, chopped
14 1/2 ounces fat-free chicken broth
1 pound asparagus, trimmed and cut into 1/4-inch pieces
1/2 cup red bell pepper, finely diced
1 cup frozen peas, thawed
3 ounces light cream cheese (Neufchatel)
1/3 cup asiago Cheese
1/4 cup chives, or scallion greens

Spray skillet with cooking spray; add onion and salt and cook, stirring often, until soft and just beginning to brown. Add rice and garlic powder and cook 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.

2. Remove cover and spread asparagus and bell pepper on top of the simmering rice;do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.

3. Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in Asiago (or Parmesan). Serve topped with chives (or scallions).
Yield: 4 servings. Per serving (1 cup)= 260 Calories; 7g Fat (21.8% calories from fat); 15g Protein; 40g Carbohydrate; 5g Dietary Fiber; 20mg Cholesterol; 634mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

Spiced Brussels Sprouts

These were pretty good! And keep me moving toward my goal of more veggies!

Spiced Brussels Sprouts


• 1 (12 ounce) packages frozen Brussels sprouts
• 1 TB light margarine
• 1 tablespoons firmly packed brown sugar
  2 TB Splenda
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

1. In a saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 5 to 7 minutes, until sprouts are tender. Drain.

2. In a microwave safe bowl, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.

Yield: 2 servings. Per serving= 114 Calories; 4g Fat (24.8% calories from fat); 6g Protein; 18g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Italian Salad

I made this for Easter lunch at my dad's.  I loved it!  It has a wonderful blend of many flavors!

Italian Salad

• 1 pkg. Italian dressing mix
• 1 TB olive oil
• 1/3 c. water
• 5 cups romaine lettuce - rinsed, dried, and chopped
• ½ c. red bell pepper, cut into strips
• 1 cup artichoke hearts, drained and quartered
• ½ c. shredded carrot
• 1/4 cup black olives
• 1/4 cup pitted green olives
• ½ c. cucumber, sliced
• 17 slices turkey pepperoni, chopped
 • 1/3 c. sliced banana peppers

Directions

1. In a medium container with a lid, mix dressing mix, oil and water. Cover, and shake until well blended.

2. In a large bowl, toss together lettuce, red bell pepper, artichoke hearts, carrot, black olives, green olives, cucumber, pepperoni and banana peppers. . Pour dressing mixture over all and toss to coat.

Yield: 8 large servings. Per serving= 74 Calories; 4g Fat (45.3% calories from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 7mg Cholesterol; 693mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.

Tasty Mex Casserole

I added the pasta (uncooked) with all of the ingredients and it was a little mushy.  Flavor was good, but could have been spicier so next time I might add a little cayenne and more cumin, chili powder and paprika.

Tasty Mex Casserole


1 lb. lean ground beef
1 tsp. chili powder
1 tsp. dried whole oregano
1/4 tsp. garlic powder
1/4 tsp. Pepper
1/4 cup chopped onion
1/2 c. green pepper, chopped
10 oz. canned tomatoes w/ green chilies, undrained
15 oz. canned whole kernel corn, drained
1 cup Smart Taste elbow macaroni, uncooked
14 oz. can fire roasted tomatoes, undrained
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. parsley flakes
2 tsp. granulated Splenda
1/4 c. water

In medium skillet, brown ground beef and onion; add chili powder, oregano, garlic powder, pepper, cumin, paprika and parsley flakes. In 3 quart slow cooker, combine both tomatoes, corn and pasta. Pasta may become mushy so you can choose to add it during the last 2 hours or cook it separately and mix in at the end. Top with beef mixture and add water. Cook on LOW for 8 hrs. or on HIGH for 4 hrs.

Yield: 5 servings. Per serving (about 1 cup) = 272 Calories; 5g Fat (14.1% calories from fat); 25g Protein; 39g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 590mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.

Strawberry Dreamsicle

This is yummy!  I think I would use a 1/4 cup less water though.  I would like it more fluffy and less watery.

Strawberry Dreamsicle


1 small box sugar-free strawberry jello
1 small box sugar-free instant vanilla pudding mix
8oz. container cool whip Lite
3 cups sliced fresh strawberries

Mix jello with 2 cup hot water until jello dissolves. Add 1 cup cold water; mix well. With an electric mixer, add DRY pudding mix to jello and blend well. Fold in cool whip and strawberries. Refrigerate 4 hours or until firm.
Yield: 6 servings. Per serving= 139 Calories; 5g Fat (35.5% calories from fat); 2g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 221mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.