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.