Monday, August 30, 2010

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.

Friday, August 27, 2010

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


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.

Tuesday, August 24, 2010

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.

Sunday, August 22, 2010

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.

Thursday, August 19, 2010

Mojito freeze


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.

Wednesday, August 18, 2010

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.

Friday, August 13, 2010

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

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.

Sunday, August 8, 2010

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.

Saturday, August 7, 2010

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

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

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.

Tuesday, August 3, 2010

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.