Thursday, September 30, 2010

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.

Tuesday, September 21, 2010

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.

Monday, September 20, 2010

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.

Sunday, September 19, 2010

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.

Wednesday, September 15, 2010

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.

Saturday, September 4, 2010

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.

Thursday, September 2, 2010

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.