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.
Sunday, October 31, 2010
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.
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.
Saturday, October 30, 2010
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.
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.
Friday, October 22, 2010
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.
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.
Wednesday, October 20, 2010
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.
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.
Monday, October 11, 2010
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.
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.
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.
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.
Sunday, October 10, 2010
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.
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.
Wednesday, October 6, 2010
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.
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.
Friday, October 1, 2010
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.
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.
Subscribe to:
Posts (Atom)