Chicken Enchilada Chili

Delicious!

Slow Cooker Chicken Enchilada Chili

1 pound chicken thighs without skin
14 1/2 ounces canned tomatoes, slightly drained
15 ounces ranch-style beans,  undrained
10 ounces enchilada sauce, El Paso
2 ounces light cream cheese
2 T. chopped fresh cilantro

In 2 quart slow cooker, mix all ingredients except cream cheese and cilantro. Cover and cook on low heat setting 7 to 8 hours. Use forks to shred chicken then add cream cheese and stir until melted. Sprinkle a little chopped cilantro over each serving.

Yield: 4 servings. Per serving= 259 Calories; 7g Fat (25.8% calories from fat); 20g Protein; 26g Carbohydrate; 6g Dietary Fiber; 62mg Cholesterol; 1192mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Chocolate Raspberry Oatmeal Squares

Yum! I love chocolate and raspberry. 

Chocolate Raspberry Oatmeal Squares
1/3 c. flour
1/3 c. old-fashioned rolled oats
2 TB packed brown sugar
1/8 tsp baking powder
pinch salt
1 TB light margarine
2 TB sugar free raspberry preserves
1 TB mini chocolate chips

Preheat oven to 375^. Spray 5x3 loaf pan with cooking spray; set aside. Combine flour, oats, sugar, baking powder and salt. Cut in margarine with a fork or your fingers until crumbly. Set aside 1/4 packed cup of oat mixture for topping. Press remaining mixture into prepared mini loaf pan. Bake until it is very lightly browned, 8 to 10 minutes. Remove from oven, spread preserves over, sprinkle with chocolate chips and top with remaining oat mixture. Bake 20 minutes or until crust is lightly browned.
Yield: 3 servings. Per serving= 155 Calories; 3g Fat (17.9% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 71mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates.

Buffalo Chicken Mug

I had this for dinner. I LOVE wing sauce!  :)

Buffalo Chicken Mug
1 egg
1 egg white
1/3 c. sliced celery
2 oz cooked skinless chicken breast, diced
1/2 TB wing sauce
dash onion powder
1 wedge Laughing Cow light blue cheese (or 1 tsp ff blue cheese dressing)

Add egg, egg white, celery, chicken, wing sauce and onion powder to large mug. Mix well and add blue cheese wedge. Microwave for 1 1/2 minutes, stir, then microwave another minute or so until egg is just set.
Yield: 1 serving= 218 Calories; 10g Fat (42.0% calories from fat); 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 231mg Cholesterol; 598mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Orange Cranberry Chex Mix

I made this for Christmas. It was tasty!

Orange Cranberry Chex Mix

6 c. cinnamon Chex

2 c. Blueberry Kashi

2 c. Wheat Chex

½ c. craisins

¼ c. frozen orange juice concentrate

2 TB water

1 TB brown sugar

Preheat oven to 250^. Combine cereals in a bowl and set aside. Combine orange juice concentrate, water and brown sugar in measuring cup and microwave 30 seconds. Pour mixture over cereals and toss to combine. Spread on cookie sheet and bake 30 minutes, tossing/stirring every 10 minutes. Cool and store in an airtight container.

Yield: 10 servings. Per serving (about 1 cup) =186 Calories; 1g Fat (3.4% calories from fat); 3g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 255mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 0 Other Carbohydrates.

Chocolate Chip Peppermint Cake

I made this for a co-workers birthday. It was good, but needed tweaking. So, here's the tweaked version.

Chocolate Chip Peppermint Cake
18.25 oz white cake mix
1/2 c. unsweetened applesauce
1 c. water
1 egg
1 egg white
1 tsp peppermint extract
1/2 c. crushed peppermints
1/3 c. chocolate chips

Heat oven to 350^. Spray bundt pan with cooking spray; set aside. Combine cake mix, applesauce, water, egg, egg white and peppermint extract. Fold in peppermints and chocolate chips. Pour into bundt pan and bake 45 minutes or until lightly browned.
Yield: 16 servings. Per serving= 169 Calories; 5g Fat (27.2% calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 223mg Sodium. 

Easy Microwave Peanut Brittle

I wasn't sure how it would taste, but it was good! Just be careful not to microwave too long. I did the 8 minutes the first time and it burned!

EASY MICROWAVE PEANUT BRITTLE

1 c. raw shelled peanuts, skins on
1 c. sugar
1/2 c. light corn syrup
1/8 tsp. salt
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda

Stir together peanuts, sugar, syrup and salt in a 1 1/2 quart microwave-safe container. Cook 4 to 8 minutes (until sugar seems dissolved) on high in microwave oven, stirring well after 4 minutes. Stir in butter and vanilla.

Microwave 2 minutes longer on high. (Cooking time may vary with ovens.) Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet. Spread to 1/4 inch thickness. When cool break into pieces. Store in airtight container. Yields about 1 pound.

Yield: 14 pieces. Per piece= 151 Calories; 5g Fat (30.5% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 128mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.

Good Fruit Cake

This was delicious! And you know I love a bundt cake! :)

Good Fruit Cake
18.25 oz white cake mix
2 egg whites
1/2 c. water
14 oz can fruit cocktail, in water & Splenda, undrained
1 tsp cinnamon, divided
1/4 c. packed brown sugar
1/3 c. chopped pecans


Preheat oven to 350^. Spray bundt pan with cooking spray. Combine cake, egg whites, water, fruit and 1/2 tsp cinnamon in medium bowl. Combine brown sugar, pecans and remaining 1/2 tsp cinnamon; sprinkle around bottom of bundt pan. Top with cake mixture. Bake 45 to 50 minutes or until lightly golden brown. Let rest 10 minutes then invert on large plate.
Yield: 16 servings. Per serving= 177 Calories; 5g Fat (26.0% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates.

Dark Chocolate Pudding for 2

This is my favorite pudding recipe and I especially like it in the winter all hot off the stove with frozen Cool Whip. I discovered it canNOT be made with almond milk, but works just fine with skim milk.

Dark Chocolate Pudding for 2
1 1/2 TB cornstarch
1 1/2 TB sugar
1 TB unsweetened cocoa powder
1 c. skim milk
1/2 tsp vanilla

In small saucepan, combine cornstarch, sugar and cocoa. Ad skim milk and stir until smooth. Cook on medium heat, stirring constantly, until pudding comes to a boil.  Lower heat and simmer 3 to 4 minutes, continuing to stir. Stir in vanilla and serve.
Yield: 2 servings. Per serving= 115 Calories; trace Fat (3.7% calories from fat); 5g Protein; 22g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Other Carbohydrates

Biscuit for 1

This simple recipe makes a tasty biscuit!

Bisucit for 1
1/3 c. reduced fat Bisquick
3 TB water
1/2 tsp Italian Seasoning

Preheat oven to 350^. Combine all ingredients--should form a dough. Place on cookie sheet and bake 12 to 15 minutes or until lightly browned.
Yield: 1 biscut= 153 Calories; 3g Fat (15.4% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 507mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat.

Caramel Apple Parfait

This easy, delicious and pretty!

Caramel Apple Parfait
1 TB sugar free caramel topping
2 tsp water
1 c. diced apple
6 oz nonfat vanilla yogurt

In medium microwave-safe bowl, combine caramel and water. Heat 15 to 20 seconds and mix until smooth. Add chopped apple to caramel mixture and toss to coat. Place half the apple mixture in a parfait glass, then top with half the yogurt and repeat.
Yield: 1 serving=190 Calories; trace Fat (2.9% calories from fat); trace Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. 

Cranberry Chutney

This is good over meat as a sauce, alone, or over cream cheese as a dip.

Cranberry Chutney
1 (12 ounce) bag fresh cranberries, rinsed

1 Gala apple, cored and diced
1tsp cinnamon
dash ginger
1 tsp Apple Cider vinegar
2 TB frozen orange juice concentrate
1/3 cup honey
2/3 c. Splenda
2 TB brown sugar

 Add all the above ingredients to 2 quart crock pot, stir. Cover and cook on high 3 hours. Allow to cool and store in the refrigerator in a glass container with lid.

 Yield: 12 servings (about 3 cups). Per serving (about ¼ cup)= 44 Calories; trace Fat (0.6% calories from fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Cobb Salad Dip

All good here!

Cobb Salad Dip

6 oz light Cream Cheese, softened
1/4 cup  fat free Blue Cheese Dressing
1 cup finely chopped iceberg lettuce
1/2 cup  chopped OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast
1 hard-cooked eggs, finely chopped
½ c. diced tomato
1 avocado, pitted and diced
2 slices OSCAR MAYER Bacon, crisply cooked and crumbled

Mix cream cheese and dressing until well blended; spread onto serving plate or bottom of pie plate. Refrigerate 1 hour.  Top with layers of all remaining ingredients. Serve with crackers or tortilla chips.

Yield: 6 servings. Per serving= 179 Calories; 12g Fat (60.3% calories from fat); 10g Protein; 8g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 278mg Sodium.  Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.

Pistachio Wreath Cake

Yum! This is a lightened-up version of a recipe my aunt gave me. Her version used two cake pans, but you all know how I love a bundt cake...

Pistachio Wreath Cake

Pistachio Wreath Cake

18.25 oz white cake mix
1 pkg instant pistachio pudding mix, fat free, sugar free
1 ½ c. water
1 egg
2 egg whites

Preheat oven to 350^. Combine all ingredients and mix on medium speed for 2 minutes. Pour into bundt pan sprayed with cooking spray. Bake 50 to 60 minutes.  

Frosting:

1 box instant pistachio pudding, fat free, sugar free
8 oz cool whip Lite, thawed

5 maraschino cherries, no stems

Fold pudding into Cool Whip. Spread on cooled cake, top with cherries. Refrigerate until ready to serve.

Yield: 16 servings. Per serving= 219 Calories; 6g Fat (23.6% calories from fat); 2g Protein; 38g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 422mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 2 1/2 Other Carbohydrates.

Lasagna Soup

I don't know if it tasted like lasagna but it was really good!  You could use ricotta instead of cream cheese.  I just don't like ricotta.

Lasagna Soup

2 links Italian sausage, pork & chicken
1 teaspoon onion powder
dash garlic powder, minced
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes
14 1/2 ounces canned diced tomatoes, undrained
1 cup fat-free chicken broth
2 bay leaves
3 ounces elbow macaroni, Smart Taste
1/2 teaspoon basil
2 ounces light cream cheese
2 tablespoons Parmesan cheese, reduced fat

Cook sausage in medium saucepan until done. Combine all remaining ingredients in saucepan and cook until pasta is done.

Yield: 3 servings. Per serving= 371 Calories; 18g Fat (39.4% calories from fat); 26g Protein; 35g Carbohydrate; 5g Dietary Fiber; 69mg Cholesterol; 1114mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

chilies and eggs for 2

The original recipe said it was an appetizer.  Maybe, but it made a delicious breakfast for 2 today.

Chilies and Eggs
4 oz diced roasted green chilies
4 oz diced tamed jalapenos
1 egg
3 egg whites
1/2 c. shredded reduced fat cheese

Preheat oven to 350^. Spray 9x9 pan with cooking spray. Combine all ingredients, pour into pan and bake 20 minutes.
Yield: 2 servings. Per serving= 149 Calories; 8g Fat (48.7% calories from fat); 16g Protein; 4g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 311mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fat.

Mexican Pasta Salad for 2

The black beans I didn't use today will become chili tomorrow.

Mexican Pasta Salad for 2
2 ounces elbow macaroni, Smart Taste, elbow

10 oz tomatoes with green chilies
2/3 cup black beans, canned, canned
1/2 tablespoon lime juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 ounces olives, sliced
1/2 cup salsa
2 tablespoons green onions
2 tablespoons cilantro

Cook and drain the pasta. Add all remaining ingredients and serve warm or chill and serve cold.


Yield: 2 servings. Per serving= 248 Calories; 5g Fat (15.7% calories from fat); 10g Protein; 46g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1378mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

De-Stressing Your Life

Are you rushing here and there? Constantly trying to get it all done, but can't remember what it all was? I just finished De-Stressing Your Life by Diane Stout. This book has eight Bible studies you can complete alone or with a group and is perfect for men, as well as women. The studies are designed to help you de-stress by learning to seek God first, prioritize, releasing perfectionism and more. Diane has provided insightful questions--don't hurry through them--to help us re-balance our lives and stop feeling rushed all the time. In the back of the book are Group Guides for each chapter that make it perfect for an adult Sunday School class.

http://destressingyourlife.com/author.html

Buffalo Chicken Soup for 2

you know how I love wing sauce!!

Buffalo Chicken Soup for 2
1 cup almond milk, unsweetened

1 cup roasted chicken breast meat
1 cup celery
3/4 cup fat-free chicken broth
1/4 cup wing sauce, Frank's Red Hot
dash black pepper
dash salt
2 tablespoons diced tamed jalapenos

Combine all ingredients in small saucepan. Bring to a boil then simmer 15 minutes.
Yield: 2 servings. Per serving= 183 Calories; 7g Fat (34.1% calories from fat); 26g Protein; 4g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 1123mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

Chicken Quesadilla

A quick and easy dinner for 2.

Chicken Quesadillas
2 medium Mission Carb Balance tortillas
1 c. roasted chicken breast meat
2 oz reduced fat pepperjack cheese
avocado, salsa, sour cream (optional)

Heat small skillet and place one tortilla in bottom. Top tortilla with diced chicken and cheese. Top with remaining tortilla and cook on each side until lightly browned. Top with optional ingredients and serve.
Yield: 2 servings. Per serving (not including optional items)= 347 Calories; 15g Fat (39.5% calories from fat); 33g Protein; 18g Carbohydrate; 11g Dietary Fiber; 74mg Cholesterol; 581mg Sodium. Exchanges: 3 Lean Meat; 1 1/2 Other Carbohydrates.

Apple Stuffed Acorn Squash

Another tasty way to have acorn squash.

Apple Stuffed Acorn Squash

• 1 medium acorn squash
• 1 cup chopped, peeled apple
• 4 teaspoons honey
• 2 teaspoons light margarine
• 1/8 teaspoon ground cinnamon

Cut squash in half; discard seeds. Place squash cut side up on microwaveable plate. Place apple in squash wells. Top with margarine, honey and cinnamon. Cook in microwave 5 to 7 minutes or until squash is tender.
Yield: 2 servings. Per serving= 171 Calories; 2g Fat (10.1% calories from fat); 2g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Guac Chicken Salad for 1

Nice Mexi salad.

Guacamole Chicken Salad

4 cups lettuce
1/2 cup roasted chicken breast meat
1/4 avocado
1 tablespoon almond milk, unsweetened
2 tablespoons cilantro
2 tablespoons lime juice
1/2 teaspoon onion powder
Dash hot sauce
3 tablespoons salsa
2 tablespoons jalapenos

Place lettuce in large bowl and top with diced chicken. Combine avocado, milk, cilantro, lime juice, onion powder, and hot sauce in small food processor. Add salsa and jalapenos to salad and top with guacamole dressing.
Yield: 1 serving= 300 Calories; 14g Fat (40.5% calories from fat); 27g Protein; 21g Carbohydrate; 7g Dietary Fiber; 59mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fruit; 1 1/2 Fat.

Cinnabites

Yummy little cinnamon roll bites!

Cinnabites

32 wonton wrappers
12.4 oz reduced fat cinnamon rolls, Pillsbury
15 pecan halves

Place wonton wrappers in mini muffin pan. Cut each roll into fourths and place a fourth in each wonton wrapper. Bake for 10 minutes at 350*. Remove from oven and drizzle with 1/4 teaspoon of icing. Top each shell with a pecan half. Serve immediately.

Yield: 32 bites. Per bite= 65 Calories; 2g Fat (26.4% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

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Enjoy Christian fiction and nonfiction? Want free books?  Visit http://www.waterbrookmultnomah.com/bloggingforbooks/ and find out how you can blog for free books.

Souper Duper

My ebook of soup recipes, Souper Duper, is now available at smashwords.com for just $2.99.

Crispy Chili Twists for 2

Tasty side dish for 2.

Crispy Chili Twists
1 C Smart Taste rotini, uncooked
Cooking spray
1 T grated reduced fat parmesan cheese
1/2 tsp chili powder
dash seasoned salt
1/8 tsp garlic powder
1/4 tsp smoked paprika

Cook and drain pasta as directed on package. Rinse with cold water; drain very thoroughly.
Spray medium skillet with cooking spray. Heat and add pasta. Saute’ at high heat until pasta is crisp and light golden brown. Mix seasonings in small bowl; toss with pasta in skillet until evenly coated.

Yield: 2 servings (1/2 c serving size)

Ductch Baby for 2

I am hard at work on my new cookbook for 1 or 2.

Dutch Baby

1 large egg
dash salt
1/4 Cup unsweetened almond milk
1/4 Cup flour
1/2 teaspoon vanilla
1/4 tsp cinnamon

Preheat oven to 450^. Spray 2 quart casserole with cooking spray. Mix egg, salt, milk, flour, vanilla, and cinnamon and pour into pie plate. Bake at 450 degrees for 18 to 20 minutes. This will be a big puff when it comes out of the oven but will fall as it cools. Divide into 2 servings. Serve with sugar free jelly or syrup

Yield: 2 servings. Per serving (not including jelly or syrup)= 155 Calories; 3g Fat (17.0% calories from fat); 6g Protein; 25g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 47mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat.

Strawberry Angel Cookies

This came from Kathy in my recipe club, Cooking With Faith. Pink cookies in honor of Breast Cancer Awareness Month. And they are delicious!  Super good, Deanne! :)

Strawberry Angel Cookies


• Crisco® Original No-Stick Cooking Spray

• 1 (16 oz.) package Pillsbury® Angel Food Cake

¾ c. sugar free strawberry preserves

• 3 tablespoons mini semi-sweet chocolate chips

HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray. (or use parchment paper)

BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.

BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.

TIP Store between sheets of wax paper to keep from sticking together.
Yield: 39 cookies. Per cookie=49 Calories; trace Fat (3.4% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Other Carbohydrates.

Basic Instant Oatmeal

I got this recipe from my recipe club, Cooking With Faith. It's great! You'll never want to buy those little packets again!

Basic Instant Oatmeal 

2C Quick cooking oatmeal (not instant!)
1/2 C non-fat milk powder
1/2 C craisins
1/3 C packed brown sugar
1 1/2 teaspoons of cinnamon
Dash salt
1/4 teaspoons nutmeg

Mix all ingredients thoroughly.
To serve: Mix 1/2 cup of mix with 1/2 cup water and microwave at 70% power for 2-3 minutes. You can use dried apples and apple spice instead of craisins and cinnamon. Or maybe mini chocolate chips and dried cherries, even.
Yield: 7 servings. Per serving= 175 Calories; 2g Fat (7.6% calories from fat); 5g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Enchilada Rice

If you like it hot, add more heat to this. The rice and beef tends to delute it, in my opinion.

Enchilada Rice
1 lb ground beef, 95% ff
2 c. cooked brown rice
10 oz mild Enchilada Sauce
1 TB taco seasoning
15 oz can pinto beans, rinsed and drained
1/4 tsp salt
1/2 c. reduced fat pepperjack cheese
11 oz mexicorn, drained

In a large skillet brown ground beef. Drain off any grease and return to pan. Stir in remaining ingredients, except cheese, and cook on medium low until heated through.Stir in cheese and serve.

Yield: 6 servings. Per serving= 437 Calories; 7g Fat (20.8% calories from fat); 18g Protein; 38g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 997mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

Easy Caramel Apple Pie Bars

As easy as they are tasty!

Easy Caramel Apple Pie Bars
1 pouch (1lb 1.5 oz) Oatmeal Cookie mix
4 TB light margarine
1 egg
20 oz can sugar free apple pie filling
1/4 c. sugar free caramel topping

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, cut margarine into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly. Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, add caramel topping and heat for 15 seconds in microwave; drizzle over apples. Sprinkle reserved cookie mixture over apples. Bake 20 to 25 minutes or until golden brown. Cool completely. For bars, cut into 6 rows by 3 rows.
Yield: 18 bars. Per bar= 159 Calories; 7g Fat (37.0% calories from fat); 2g Protein; 23g Carbohydrate; 0g Dietary Fiber; 10mg Cholesterol; 168mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

Taste of Home's Everyday Slow Cooker...

Two of my recipes are in Taste of Home's 2011 Everyday Slow Cooker and One Dish Recipes. Check out pages 71 & 100.

Strawberry Jalapeno Poppers

A tasty twist on poppers!

Strawberry Jalapeño Poppers

1 quart strawberries, hulled
¼ cup light cream cheese, softened
1 TB diced, tamed jalapeño peppers
1 teaspoon lime juice
1 teaspoon chili powder
1 tablespoon cilantro

Wash strawberries and pat dry. Hollow out strawberries with a small spoon. In a small bowl, combine cream cheese, jalapeno, lime juice and chili powder. Stuff strawberries with the cheese mixture and dip cheese end of strawberry into cilantro. Refrigerate one hour and serve.

Yield: 4 servings. Per serving= 81 Calories; 3g Fat (32.4% calories from fat); 3g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Pan Fried Coleslaw

This coleslaw turns out more like sauerkraut if you use all the vinegar. I am not a fan of vinegar so I decreased it to 2 teaspoons and really liked this side.

Pan-Fried Coleslaw




2 slices sweet hickory-smoked bacon

6 cups very thinly sliced green cabbage (about 1 pound)

1 tablespoon sugar

3 tablespoons cider vinegar

2 tablespoons water

1/2 teaspoon salt

1/2 teaspoon celery seeds


Cook bacon in a large skillet over medium-high heat until crisp; remove bacon from skillet, reserving drippings in skillet. Set bacon aside.
Cook cabbage in drippings over medium-high heat 6 minutes or until browned, stirring frequently. Add sugar, vinegar, water, salt, and celery seeds, and cook 1 minute, stirring constantly. Remove from heat; crumble bacon, and stir into cabbage mixture. Serve warm.

Yield: 6 servings (serving size: 1/2 cup)

CALORIES 40 (29% from fat); FAT 1.3g (sat 0.4g,mono 0.6g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 3mg; CALCIUM 38mg; CARBOHYDRATE 6.3g; SODIUM 263mg; PROTEIN 1.7g; FIBER 1.7g 

Cooking Light, JULY 1995


Raspberry Coffee Cake

I made this last week. My friends at the market liked it, but I thought it was too dry. And I wish I'd given it a dash or two of cinnamon...

Raspberry Coffee Cake
1 cup raspberries

4 Tablespoons brown sugar
1 cup reduced fat Bisquick®
1/3 cup Splenda sugar substitute
1/2 teaspoon baking powder
1/8 teaspoon salt
2 ounces light cream cheese
2 tablespoons light margarine, melted
1 teaspoon vanilla extract
1 large egg

Combine the raspberries and brown sugar in a small bowl and toss to mix. Combine Biquick, Splenda, baking powder and salt in a bowl and mix well. Mix the cream cheese, margarine, vanilla and egg in a bowl. Add the mixture to the Bisquick mixture, stirring just until moistened. Spread 2/3 of the batter (will be thick) into an 8-inch round baking pan sprayed w/nonstick cooking spray. Sprinkle w/the raspberry mixture. Spread with the remaining batter. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool on wire rack for 10 minutes before serving.
Yield: 6 servings. Per serving:
166 Calories; 6g Fat (31.8% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 448mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Breakfast Braid

Made this one for a few friends at the market today. Another hit! I think it's the roasted green chilies from Whitmore Farms that really make it great.

Breakfast Braid
2 (8 oz) reduced fat crescent rolls
2 eggs

3 egg whites
1/2 c. shredded reduced fat cheddar cheese
4 oz diced roasted green chilies
1 c. diced lean ham
2 oz light cream cheese
(a little cooked pork sausage is a nice addition)

Preheat oven to 375 degrees*. Spray cookie sheet with cooking spray and place one tube of crescent rolls on sheet, sealing perforations and forming rectangle. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan. Scramble eggs  and egg whites in small skillet. Combine cheese, green chilies, ham, cooked eggs and egg whites, and cream cheese; arrange mixture down the center of the dough. Bring the corners of the rolls together over the top to form a 'braid' shape. Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.
Yield: 8 servings. Per serving= 280 Calories; 13g Fat (45.2% calories from fat); 9g Protein; 26g Carbohydrate; trace Dietary Fiber; 60mg Cholesterol; 825mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Easy Breakfast Pie

yes, this was better!


Easy Breakfast Pie
4 oz cooked pork sausage
1 egg
4 oz roasted green chilies, diced
1/2 c. low fat cheese
1/3 cup reduced fat Bisquick
1/2 cup Skim Milk
2 large Egg Whites

Preheat oven to 400*. Spray 9 inch pie plate with cooking spray and set aside. Combine sausage, egg, green chilies and cheese; add to prepared pie plate. In small bowl, combine Bisquick, milk and egg whites
Pour over the meat mixture and bake for 20 to 25 minutes.
Yield: 2 Servings. Per serving= 436 Calories; 27g Fat (56.5% calories from fat); 28g Protein; 19g Carbohydrate; 1g Dietary Fiber; 162mg Cholesterol; 1300mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.

Cheeseburger Pie for 2

This was ok. I think I'd like it better with some pork sausage, green chilies, and eggs... :)

Impossibly Easy Cheeseburger Pie For 2


8 oz ground beef, 95/5
1/4 c. Onion, Diced
2 oz Kraft Natural Cheddar Cheese Fat Free
1/3 cup Heart Smart Bisquick Baking Mix
1/2 cup Skim Milk
2 large Egg Whites
2 Tbs Barbecue Sauce

Brown beef or turkey and onion together in a sauté pan until done, stir in 2 tbsp of barbecue sauce and layer the meat mixture onto the bottom of an 8x8 square baking dish. Sprinkle cheese over the meat mixture. Mix together in a small bowl, the bisquick, skim milk and egg whites. Pour over the meat mixture and bake in oven at 400 degrees for -25 minutes.
Yield: 2 Servings. Per serving= 487 Calories; 11g Fat (36.0% calories from fat); 24g Protein; 19g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 708mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Crescent Wraps

These were also a hit this morning. And very simple! I got this recipe from the Pillsbury site.

Crescent Wraps
8 ounces crescent rolls, Pillsbury, reduced fat

4 ounces cheese, reduced fat pepperjack
4 ounces lean ham slices

Preheat oven to 350*. Roll crescent rolls out into 8 triangles. Lay cheese and ham evenly over each triangle. Then roll each triangle into crescent roll shape, starting with long end; place point underneath. Bake until lightly browned; 12-15 minutes.
Yield: 8 wraps. Per wrap=165 Calories; 8g Fat (49.7% calories from fat); 6g Protein; 12g Carbohydrate; 0g Dietary Fiber; 14mg Cholesterol; 536mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

Cookie Bars

It's been too hot again for much cooking, but I made these for some friends at the farmers market. They got rave reviews! These are definitely not low-calorie.

Cookie Bars


1 16.5 oz roll Pillsbury chocolate chip cookie dough
1 c. rolled oats
Dash salt
½ c. sugar free caramel topping
4 TB reduced fat Bisquick
1 tsp vanilla
½ c. chopped pecans
1/3 c. mini chocolate chips

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 7x11-inchpan, press remaining dough mixture evenly in bottom to form crust. Bake 10 to 12 minutes or until dough puffs and appears dry. In small bowl, mix caramel topping,Bisquick and vanilla until well blended. Sprinkle pecans and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely. Store tightly covered.

Yield: 15 bars. Per bar=230 Calories; 10g Fat (39.2% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates.

Pizza Squash

This has been a nice, light lunch this week.

Pizza Squash
5 c. sliced yellow squash
14.5 oz diced Italian tomatoes
3 oz turkey pepperoni, diced
2 oz light cream cheese
1/4 c. water

Combine all ingredients in medium saucepan and bring to a boil; stir, cover and let simmer until squash are done.
Yield: 4 servings. Per serving= 137 Calories; 6g Fat (36.0% calories from fat); 10g Protein; 12g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 487mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Banana Bread

This is a very yummy Banana Bread version. It's super moist and has just a hint of cream cheesey-ness.

Banana Bread

¼ c. sugar
¾ c. Splenda
4 oz. light cream cheese
1 cup mashed ripe bananas (2-3)
2 egg whites
2 cups reduced fat Bisquick
1 tsp. vanilla

Place sugar, Splenda and cream cheese in a large bowl, beat with a mixer at medium speed until light and fluffy. Add bananas, eggs and vanilla; beat until well blended. Add the baking mix and stir until moist. Pour batter into a 9" loaf pan coated with cooking spray. Bake at 350 for 45 to 60 minutes or until a tooth pick inserted in the center comes out clean. Cool in pan for at least 10 minutes on a wire rack, remove from pan. Cool completely on wire rack.
Yield 10 servings. Per serving= 169 Calories; 4g Fat (20.2% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 378mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Green Chili Snackers

I made these last weekend (and forgot to post them!) Green chili lovers love these.

Green Chili Snackers
20 wonton wrappers
1 c. black beans
1/2 tsp onion powder
1/2 c. diced roasted green chilies
1/3 c. shredded reduced fat cheddar cheese
1/3 c. salsa

Preheat oven to 425*. Spray mini muffin pan with cooking spray. Place 20 wonton wrappers in muffin cups. Combine all remaining ingredients and place a spoonful in each wrapper. Bake 12 minutes or until wontons are lightly browned.
Yield: 20 servings. Per serving=38 Calories; trace Fat (6.5% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable.

ebook of slow cooker recipes

My new ebook, What a Crock!, is ready!!   http://www.smashwords.com/books/view/80007

Raspberry Salsa

Another tasty salsa.

Raspberry Salsa
1 c. raspberries
2 c. diced tomatos
2 TB sliced green onions
3 TB diced tamed jalapenos
Dash black pepper
1/4 tsp salt
Dash chili powder
2 TB diced cilantro
1 TB lime juice

Combine all ingredients in medium bowl. Chill until ready to serve with chips or crackers.

Pecan Pie Bites

I made these for a few friends at the market this morning. They gave them the thumbs up!

Pecan Pie Bites
1 egg

2 egg whites
1/3 cup packed brown sugar
dash salt
1/3 cup chopped pecans
1 teaspoon vanilla
1 teaspoon butter flavor
1 tablespoon light margarine
32 wonton wrapper, round

Preheat oven to 375*. Spray mini muffin pan with cooking spray; set aside. Combine egg, egg whites, brown sugar, salt, vanilla, butter flavoring, and margarine with mixer. Place wonton wrappers in each muffin cup, being careful not to tear (or filling will run out into cup). Place about 1 tablespoon of filling into each cup. Bake until wrappers are lightly browned. Remove from oven and let it sit a bit to firm filling. Serve warm.
Yield: 32 bites. Per bite=38 Calories; 1g Fat (28.7% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Watermelon Salsa and Strawberry Salsa

People were skeptical but they liked them both. The recipe is really the same for both salsas, one I used watermelon and in one I used diced strawberries. I add a little Splenda to the Watermelon Salsa if the watermelon isn't very sweet.

Strawberry (or Watermelon) Salsa
4 c. diced strawberries
2 TB chopped cilantro
1 jalapeno, finely diced
3 TB diced tamed jalapenos
salt and pepper
1 TB lime juice
2 TB sliced green onion

Combine all ingredients in a medium bowl and refrigerate overnight or until ready to serve.
Yield: 8 servings. Per serving= 27 Calories; trace Fat (9.7% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 0 Fat.

Cheesy Bean Dip

This was a hit at the potluck today!

Cheesy Bean Dip
15 oz fat-free refried beans

15 oz Ranch-style beans, undrained
10 oz tomatoes with green chilies
10 3/4 fluid ounces cheddar cheese soup
1 Tablespoon taco seasoning
1/4 cup jalapeno
1 tsp onion powder

Combine all ingredients in 2 quart slow cooker. Cook on high 1 to 2 hours or low 3 to 4 hours.
Yield: 10 servings. Per serving= 110 Calories; 2g Fat (18.2% calories from fat); 5g Protein; 17g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 725mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

New Products

I tried several new products recently. First, the Fiber One PB Chocolate Brownies.  Not good!  bluck! They are dry and have almost no flavor. The chocolate brownies were ok. I would probably buy them again. The new 80 calorie fiber one cereal has a very weird aftertaste. No, won't buy this again.  Now, the Skinny Cow candy? I've tried them all and ALL GOOD!  Beware! You can't eat just one! Also tried the Aldi Fit & Active fudge bars (frozen). They are very tasty and every bit as good as Weight Watchers brand.

Dog Days of Summer

Man, it's hot!  Don't forget about your furry friends in this heat!  Alex loves this recipe!

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.

Strawberry Lemonade Cake

A yummy summery cake!

Strawberry Lemonade Cake
18 1/4 ounces white cake mix

1/2 cup unsweetened applesauce
1 egg
1 egg white
1 c. water
1 cup frozen strawberries, unsweetened
1/3 ounce sugar free strawberry gelatin powder
5/8 ounce crystal Light lemonade powder

Preheat oven to 375*. Spray bundt pan with cooking spray and set aside. Combine white cake mix, applesauce, egg, egg white and water. Pour 1/2 of batter into small bowl. Chop strawberries in food processor; add to one of the bowls of batter with strawberry gelatin powder.  To other bowl of batter add lemonade powder. Pour 1/2 of one bowl into prepared bundt pan, top with second bowl of batter, then top with remaining batter from first bowl. Bake 45 minutes or until toothpick inserted near center comes back clean.

Yield: 16 servings. Per serving= 155 Calories; 4g Fat (22.1% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 225mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

Lasagna Bites

A simple, appetizer that will remind you of lasagna.

Lasagna Bites


12 oz ground beef
1 c. Del Monte spaghetti sauce
2 oz. light cream cheese
48 wonton wrappers
½ c. reduced fat mozzarella cheese, shredded
4 TB parmesan cheese, grated

Preheat oven to 375 degrees and spray mini muffin tin with cooking spray. Cook hamburger meat, season to taste, drain. Line each cup a wonton wrapper; add meat mixture. Top with mozzarella and parmesan. Serve at once.

Yield: 48 bites. Per bite= 45 Calories; 1g Fat (22.6% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 81mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Popper Sliders

Perfect for holiday cookouts or football tailgating. (Fall WILL eventually arrive.)

Popper Sliders
1lb ground beef, 95% fat free
hamburger seasoning
4 oz light cream cheese
1 tsp onion powder
1/4 c. diced tamed jalapenos
12 dinner rolls

Preheat grill (or broil in oven). Form groundbeef into small patties; make a well in center. Sprinkle patties with hamburger seasoning. Grill to desired doneness. Combine cream cheese, onion powder, and jalapenos. Put tablespoonful into well on each patty; close grill to heat cheese through. Serve on dinner rolls. I ate mine with a little ranch dressing.
Yield: 12 sliders. Per slider= 203 Calories; 5g Fat (31.7% calories from fat); 7g Protein; 15g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Mini Lemon Cheesecakes

I took these to the work potluck today and everyone loved them. I also took cherry pie filling so people could put a little on top.  yummy!

Lemon Cheesecake Yogurt Cups

• 12 reduced fat vanilla wafers
• 6 oz 1/3 less fat cream cheese, softened
• 1/3 c. Splenda
• 1 tsp vanilla
• 6 oz nonfat lemon yogurt
• 2 large egg whites
•1 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tbsp all purpose flour

Heat oven to 350°. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner. Gently beat cream cheese, Splenda and vanilla until smooth using an electric mixer. Gradually beat in yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners filling half way. Bake 25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator. Top with fresh berries and powdered sugar or cherry pie filling, if desired.

Yield: 12. Per cheesecake= 70 Calories; 3g Fat (37.6% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 112mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Stick N Stone Candy

This is yummy! Not really low points but it does have some fiber.




Stick N Stone Candy

12 oz milk chocolate chips
1 c. All bran cereal (like twigs)
1.5 c. roasted, shelled peanuts

Melt chocolate chips in microwaveable bowl. Add cereal and peanuts and combine well. Place by the tablespoonful on cookie sheet covered in foil or parchment paper.

Yield: 32 pieces. Per piece= 98 Calories; 7g Fat (56.6% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Spicy Honey-Brushed Chicken Thighs

I made this over the weekend and forgot to post!  It was delicious!  I ate the chicken on salads. You know me, never met a chicken thigh I didn't like!

Spicy Honey-Brushed Chicken Thighs


============================
(Can use drumsticks and chicken breast strips.)
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika (or smoked paprika)
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

* Preheat broiler or grill. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray.

Broil chicken 5 minutes on each side. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.



4 servings; 2 thighs each serving; 8 P+



Nutritional Amount per serving:

* Calories: 321

* Fat: 11g

* Protein: 28g

* Carbohydrate: 27.9g

* Fiber: 0.6g



Source: Cooking Light, MARCH 2007

Mediterranean Tuna Salad

A light summer salad.

Mediterranean Tuna Salad

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2/3 c. sliced celery
¼ c. green olives and pimiento
1/2 teaspoon dried basil
1/4 teaspoon pepper
3 oz pouch tuna in water
14 oz artichoke hearts
3 TB nonfat mayo

In a medium bowl, combine the beans, celery, olives, basil, pepper and artichoke hearts. Fold in mayo. Serve over lettuce or on toasted whole wheat bread or in pitas.

Yield: 4 servings. Per serving= 224 Calories; 2g Fat (9.4% calories from fat); 14g Protein; 39g Carbohydrate; 11g Dietary Fiber; 6mg Cholesterol; 718mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Pizza Balls

I made these tasty appetizers for a few friends at the farmers market yesterday.  They are a little bite of pizza. You could even make them with raw hamburger, the way sausage balls are made, but I had cooked hamburger on hand and it worked fine too.

Pizza Balls


• 1 c. cooked and drained ground beef

• 1 c. reduced fat baking mix

• ½ c. reduced fat shredded mozzarella cheese

• 3 TB tomato sauce

• 2 tsp Italian seasoning

Preheat oven to 400 degrees F (200 degrees C). Lightly spray baking sheet with cooking spray. In a medium bowl, mix together beef, baking mix, mozzarella cheese, tomato sauce and Italian seasoning. Combine until the mixture is a workable consistency. Roll into 1 inch balls. Arrange pizza balls on the baking sheet. Bake in the preheated oven 20 minutes, or until lightly browned. Serve hot. Could also add diced onion and green pepper to the mix.

Yield: 20 balls. Per ball= 53 Calories; 2g Fat (41.1% calories from fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

Asian Chicken & Bacon Wraps

You know I love appetizers!  These are great! The original recipe called for baking, but this time of year, I think grilling is nice.

Asian Chicken & Bacon Wraps


• 1 pound skinless, boneless chicken breast halves
• 9 slices of bacon
• 1 (20 ounce) can pineapple chunks
• 18 fluid ounces teriyaki sauce

Preheat grill or oven to 375*. Cut chicken into bite-size pieces. Cut bacon so each slice is in 3 pieces. Wrap chicken with bacon piece, thread onto toothpick, and top with pineapple chuck. Place on a plate and pour teriyaki sauce over all; let set for 10 minutes. Place marinated appetizers onto parchment lined baking sheets or onto grill. Bake or grill for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

Yield: 27 pieces. Per piece= 38 Calories; 1g Fat (31.0% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

PB Crunch Cookies

These are a dry, crunchy cookie, but I cooked them a little too long. They had great flavor. I liked them a lot!

PB Crunch Cookies
2 tablespoons light margarine

1/4 cup peanut butter, honey roast, creamy
1/4 cup splenda sugar substitute
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2/3 cup reduced fat Bisquick®
1/2 cup rolled oats
1/3 cup Bran Buds®

Preheat oven to 350*. Combine margarine, peanut butter, Splenda and brown sugar. Then add egg, vanilla, Bisquick, oats and Bran Buds. Combine well; if too runny, add more oats and/or Bisquick. Place on cookie sheet by the tablespoonful. Bake 12-15 minutes or until lightly browned.


Yield: 14 cookies. Per cookie=95 Calories; 4g Fat (34.5% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 130mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Coffee Mug Brownie

I made this tonight, but I didn't like it. I keep trying to like brownies with cocoa powder and I just never do.

Coffee Mug Brownie


Categories: Single Serving

Yield: 1 Servings



4 T Cake Flour

4 T Splenda

2 T Cocoa

2 lg Egg White

3 T Skim Milk

3 T Applesauce,Unsweetened



Mix dry ingrediants in coffee mug, then egg, then milk and apple sauce, microwave for 3 min :)
Per Serving: 198 Cal (7% from Fat, 25% from Protein, 68% from Carb); 13 g Protein; 2 g Tot Fat; 36 g Carb; 4 g Fiber; 141 mg Sodium; 1 mg Cholesterol

Cafe' Freeze

This is a delicious Hungry Girl remake. I used unsweetened Almond Milk but you could use skim milk or whatever you have on hand. unsweetened almond milk does have significantly fewer calories though.

Café Freeze

5 fluid ounces almond milk, unsweetened
3 tsp. coffee creamer, sugar free vanilla caramel, dissolved in 1 oz. warm water
1 teaspoon instant coffee granules
1 oz. Davinci sugar free raspberry syrup
2 tablespoons splenda sugar substitute
1 cup ice, crushed
2 tbsp. cool whip lite®

Place all of the ingredients in blender, except for Cool Whip. Blend on high speed until well blended. Pour into a tall glass, and finish off with whipped topping.

Yield: 1 serving= 88 Calories; 5g Fat (64.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 130mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates.

Raspberry Peach Smoothie

Smoothies are such a yummy way to get some dairy into your diet!

Raspberry-Peach Smoothie

6 oz fat-free peach yogurt
1 medium peach(es), sliced* (about 1/2 cup)
1/2 cups frozen raspberries
1 TB Splenda

Combine all ingredients in a blender and puree until smooth. Pour into a tall glass and serve. For a thicker smoothie, add 1/4 cup of ice cubes before blending.

Yield: 1 serving= 272 Calories; 1g Fat (1.9% calories from fat); 11g Protein; 57g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 131mg Sodium. Exchanges: 3 Fruit; 1 Non-Fat Milk.

Toasted Pecan Chicken Salad for 1

This was delicious!  I enjoyed the dressing, which I was forced to make as I discovered all of my dressings were 2 to 6 years old!!!  yikes!  Ok, everyone, go clean out the expired dressings in your frig!


Toasted Pecan Chicken Salad

4 pecan halves, chopped
3 c. Greens
1/3 c. cooked chopped chicken breast
½ pear
2 tsp Extra Virgin Olive Oil
1 TB lime juice
1 TB Splenda
Dash pepper

In a small nonstick skillet, sprayed with cooking spray, toast the pecans over medium heat, tossing frequently, for 2 to 3 minutes. Remove from heat. Add greens to a large bowl, add chicken and chopped pear; top with pecans. Combine olive oil, lime juice, Splenda and pepper. Pour over salad.

Yield: 1 serving = 347 Calories; 18g Fat (46.5% calories from fat); 24g Protein; 23g Carbohydrate; 8g Dietary Fiber; 54mg Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 2 1/2 Fat.

Bacon Quiche Cups

I made these for a few friends at the market this morning. They liked 'em!

Bacon Quiche Cups


• 4 Oz light cream cheese, softened

1 TB unsweetened almond milk

• 1 egg

• 1 egg white

• 4 oz diced green chilies

• 2 TB sliced green onion

• 3 bacon strips, cooked and chopped

• 1 (8 ounce) package reduced fat refrigerated crescent rolls

Directions

Preheat oven to 375^. In a small mixing bowl, beat cream cheese and milk until smooth. Add the egg, egg white, green chilies, onion, and bacon; mix well. Separate dough into four rectangles and cut into 8 squares; press onto the bottom and up the sides of greased muffin cups. Pour egg mixture into dough cups. Bake, uncovered, at 375 degrees F for 18-22 minutes or until a knife comes out clean. Serve warm.

Yield: 8. Per serving= 163 Calories; 9g Fat (52.5% calories from fat); 4g Protein; 14g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

Taco Bulgar

I whipped this up for dinner tonight. It was quick, easy and tasty! :)



Taco Bulgar
8 oz ground beef, 95ff
1 TB taco seasoning
1 TB diced onion
1/3 c. bulgar
½ c. water
1 cup salsa

Brown ground beef, drain grease well. Add taco seasoning and onion. Add bulgar, water and salsa; reduce heat and simmer 10 minutes or until bulgar is soft.

Yield: 2 servings. Per serving= 404 Calories; 3g Fat (14.4% calories from fat); 15g Protein; 26g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 601mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable.

Snicker Snacker Bar

I made this today. It was ok. Not at all like a Snickers. and probably I won't make it ever again.

Snicker Snacker Bar


Categories: Single Serving

Yield: 2 Servings

1 pkt Hot Cocoa Mix Swiss Miss Sensible Sweets,Sugar Free, -Instant Dry

1 T Peanut Butter

1 Banana,mashed

1/4 c Grape Nuts Cereal



Combine all ingredients well, by hand or in electric mixer. Shape into 2 bars, wrap each individually in foil. Freeze at least 1 hour before eating.
2 servings @ 1 bar each:

NI including banana:

Per Serving: 179 Cal (21% from Fat, 11% from Protein, 68% from Carb); 5

g Protein; 5 g Tot Fat; 33 g Carb; 4 g Fiber; 207 mg Sodium; 0 mg

Cholesterol



NI without banana:

Per Serving: 112 Cal (32% from Fat, 15% from Protein, 52% from Carb); 5

g Protein; 4 g Tot Fat; 15 g Carb; 2 g Fiber; 206 mg Sodium; 0 mg

Cholesterol

Pepperoni Breakfast Pizza

I made this for a few friends at the Farmers Market today. They gave it a thumb's up.  It's easy and tasty! 

Pepperoni Breakfast Pizza

1 1/2 cups reduced fat Bisquick®
1/3 cup hot water
2 eggs
4 egg whites
1/8 teaspoon pepper
4 ounces turkey pepperoni
2 tablespoons green onions, sliced (2 tablespoons)
8 ounces tomato sauce, with basil and oregano
2/3 cup cheese, reduced fat Sargento Mexican blend, shredded
1 tablespoon sliced fresh basil leaves, if desired

Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of pan, using fingers dipped in Bisquick mix, forming rim at edge. Bake 10 to 15 minutes or until golden brown. Meanwhile, in large bowl, beat eggs, milk and pepper with wire whisk or fork until blended. Stir in pepperoni and onions. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, stirring occasionally, until firm but still moist. Spread pizza sauce over baked crust. Top evenly with egg mixture. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and pizza is hot. Sprinkle with basil.

Yield: 8 slices. Per slice= 180 Calories; 6g Fat (31.3% calories from fat); 12g Protein; 19g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 827mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Chicken Asparagus Gratin

A cheesy good way to eat your veggies!  :)

Chicken Asparagus Gratin


10 3/4 oz Campbell's (U.S.) cheddar cheese soup
1/3 c. water
1/4 tsp onion powder
1/8 tsp black pepper
½ c. elbow macaroni, uncooked, Smart Taste
2 c. cooked chicken breast, chopped
2 1/2 cup chopped asparagus

In 2-quart casserole mix soup, water, onion powder and pepper. Stir in pasta, chicken, and asparagus. Bake at 400 for 25 minutes or until hot.

Yield: 4 servings. Per serving= 325 Calories; 11g Fat (30.7% calories from fat); 34g Protein; 22g Carbohydrate; 4g Dietary Fiber; 87mg Cholesterol; 684mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Edamame Guacamole

I love guacamole!  This was great!  The edamame takes on the flavor of the avocado. Gives you some protein too!

Edamame Guacamole


1 ripe avocado
¾ c. shelled edamame
1 lime, juiced
1 chipotle pepper in adobo
2 tsp minced garlic
1/2 cup chopped, seeded tomato
½ tsp onion powder
¼ tsp pepper
Dash salt

Combine all ingredients in a food processor until smooth. Serve cold with pita chips, tortilla chips, or crackers.

Yield: 8 servings (about 2 cups). Per serving= 65 Calories; 4g Fat (58.6% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

Pasta e Fagioli Soup

Tasty soup good any time of year!

Pasta e Fagioli Soup

1 c. cooked ground beef
1 TB diced onion
1 c. sliced celery
15 oz can fire roasted tomatoes
1 c. canned kidney beans
2 c. V-8 juice, spicy
1/2 teaspoons salt
½ tsp oregano
1/2 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/3 c. elbow pasta, Smart Taste

Combine all ingredients in medium saucepan. Bring to a boil then reduce heat and simmer until celery and pasta are soft.

Yield: 4 servings. Per serving= 245 Calories; 8g Fat (29.9% calories from fat); 15g Protein; 29g Carbohydrate; 8g Dietary Fiber; 34mg Cholesterol; 1134mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Chili Con Carne for 2

I made this tasty chili with a partial can of beans and used the remaining beans to make Pasta Fagioli Soup. I'll post that one next! :)

Chili Con Carne


1 c. cooked ground beef, drained
1 ½ cups spicy V8 juice
1/2 cup kidney beans, rinsed and drained
2 Tablespoons chopped onion
1 teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon minced garlic
2 to 3 drops hot pepper sauce
Thinly sliced green onions for garnish, optional

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Garnish with green onion if desired.

Yield: 2 servings. Per serving (1 cup)= 292 Calories; 13g Fat (39.9% calories from fat); 24g Protein; 20g Carbohydrate; 6g Dietary Fiber; 64mg Cholesterol; 937mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Jalapeno Rangoons

These are delicious!! A tasty addition to any Cinco de Mayo gathering. :)

Jalapeno Rangoons


½ c. finely chopped tamed jalapeno peppers
8 ounces light cream cheese
1 tsp onion powder
1/4 teaspoon garlic powder
1/2 teaspoon soy sauce
32 wonton wrappers

Preheat oven to 350*. Spray mini muffin pan with cooking spray. Place wontons in muffin cups. Combine jalapenos, cream cheese, onion, garlic powder, and soy sauce. Place one heaping teaspoon of mixture in the center of each wonton. Bake 4 minutes or until lightly browned.
Yield: 32 wontons. Per serving (2 wontons)= 66 Calories; 3g Fat (36.7% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Love Food & Live Well

Chantel Hobbs promises we can Love Food & Live Well. Her newest book provides weight loss tips in Hobbs' friendly, Christian manner. These tips include the 80/20 rule, fasting, exercise and more. She shares what works for her and encourages the reader to make life long changes. In addition, she encourages readers toserve and love God and love food in the appropriate way--fuel for the body. Food is not a friend or comforter. It's a lot to take in. You might want to read this one a couple of times.

I received this book for free from WaterBrook Multnomah Publishing Group for this review.

2-Week Total Body Turnaround

I finished the 2-Week Total Body Turnaround by Chris Freytag with Alyssa Shaffer. All through the book are these testimonies of people who completed the two weeks and lost 6 pounds and 12 inches!  I'm pretty sure I gained a pound. In the book's defense, I wasn't eating the proposed menus, just trying to stay in Weight Watcher points. But I did the exercises and they were tough! I think the exercises are good so I might continue them, but there is not much chance of me eating tofu. Why do diet books insist on including recipes with tofu? I think we can lose weight without eating tofu!

Spanish (rice) Bulgar

Tasty! This dish helps you get protein and good carbs.

Spanish Bulgar
4 ounces sausage, reduced fat Jimmy Dean

2 tablespoons sliced green onions
1/3 cup sliced celery

2 tablespoons diced green bell pepper
1 cup Spicy V-8® vegetable juice
1/4 cup bulgar
1 dash cumin
1 dash paprika
2 dashes chili powder
1 drops hot pepper sauce (1 to 2)

In a small saucepan, cook the sausage, onion, celery, and green pepper over medium heat until meat is no longer pink and the vegetables are tender; drain. Add the V8, bulgar, spices, and pepper sauce; cover and simmer 5 minutes or until bulgar is tender.

Yield: 2 servings. Per serving (about 1 cup)= 230 Calories; 11g Fat (41.6% calories from fat); 13g Protein; 21g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol; 824mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates

Thai Restaurant Chicken

This is a yummy asian-inspired dish. It makes a nice sauce so you could serve it with brown rice and/or chow mein veggies.

Thai Restaurant Chicken

1 tablespoons cornstarch
1 tablespoon brown sugar
1/4 teaspoon pepper
1 c. fat-free chicken broth
1 tablespoons rice vinegar
1 tablespoons reduced-sodium soy sauce
1 tablespoons reduced-fat peanut butter
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 tsp onion powder

In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside.

In a large nonstick skillet or wok, stir-fry chicken until no longer pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Yield: 3 servings. Per serving= 232 Calories; 4g Fat (14.9% calories from fat); 40g Protein; 10g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 500mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

nilla whoopie pies

A nice little summer treat. ok, really it's good any time! :)

Nilla Whoopie Pies
12 reduced fat Nilla wafers
8 tsp Cool Whip Lite

Place 6 heaping teaspoons of Cool Whip Lite on 6 Nilla wafers. Top with the remaining wafers and freeze.
Yield: 2 servings. Per serving (3 cookies)= 103 Calories; 2g Fat (19.3% calories from fat); 1g Protein; 19g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 82mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

broccoli mango salad

A tasty, easy summer salad.

Broccoli Mango Salad


2 c. frozen broccoli flowerets
1 c. mango
6 oz Yoplait nonfat orange crème yogurt

Thaw broccoli and combine in medium bowl with mango. Fold in yogurt and serve.
Yield: 2 servings. Per serving= 157 Calories; 1g Fat (4.3% calories from fat); 9g Protein; 33g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 76mg Sodium. Exchanges: 2 Vegetable; 1 Fruit.

Sweet & Sassy Cookies

I created these cookies after seeing a fig bar recipe in one of the Hannah Swensen mysteries. I only wanted a few cookies so I just added a dab of things and it worked out perfectly! These were really good, and there's not so many that you wreck a diet.

Sweet & Sassy Cookies
1 tablespoon craisins

1 tablespoon chopped pecans
1 tablespoon light margarine
1/4 cup reduced fat Bisquick®
1 tablespoon brown sugar
1 tablespoon orange juice, frozen concentrate
1 tablespoon coconut flakes
2 tablespoons oats, rolled (raw)

Preheat oven to 350*. Combine all ingredients in a medium bowl. Place by tablespoonful on cookie sheet sprayed with cooking spray. Bake 12-15 minutes or until lightly browned.
Yield: 5 cookies. Per cookie= 72 Calories; 3g Fat (36.0% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 107mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

BLT PIzza

This is a HG recipe from her new book. I made it today for Easter lunch.  It was pretty good!

BLT Pizza
11 oz Pillsbury thin pizza crust
1/2 c. fat free mayo
1 tsp ranch dressing powder
1 c. finely chopped tomatoes
4 slices cooked bacon, chopped
3 c. shredded lettuce

Preheat oven to 425*. Spread crust on cookie sheet sprayed with cooking spray. Bake 15 minutes or until lightly browned. Combine mayo and ranch powder; spread on cooled pizza crust. Top with tomatoes, bacon and lettuce. Cut into 12 squares.
Yield: 12 servings. Per serving= 92 Calories; 2g Fat (20.4% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 381mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Carrot Cake Murder

I just finished the Carrot Cake Murder by Joanne Fluke. Another Hannah Swensen mystery. You guessed it! Hannah finds another dead body. This time it’s Gus Klein, brother of Marge and Patsy. After taking off in the night more than 20 years before, he’s arrived just in time for the family reunion. As he owes money to most everyone in town, it’s not quite the happy reunion he might have been counting on. So, why is he back in town? And who killed him? Foodies, you will love the recipes in this book!

Smoked Sausage and Wild Rice

Sometimes you just need something you can throw together and get on the table. I love wild rice and turkey sausage so this dish is perfect for me.

Smoked Sausage & Wild Rice
1 3/4 c. water
6 oz Uncle Ben's Instant Wild Rice
7 oz smoked sausage, Healthy Choice, sliced
1 c. broccoli flowerets, frozen

Put water, rice and seasoning packet in medium saucepan. Bring to a boil; sausage add broccoli. cover and simmer until liquid has been absorbed.
Yield: 4 servings. Per serving (about 1cup)= 220 Calories; 3g Fat (10.9% calories from fat); 11g Protein; 37g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 900mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1 Fat.

Cinnamon Cake for 2

Yum!

Cinnamon Cake
1/2 c. yellow cake mix
1 egg white
1 TB water
1 tsp cinnamon

Combine all ingredients in small, microwaveable bowl. Microwave 1 minute.
Yield: 2 servings. Per serving (1/2 bowl)= 147 Calories; 4g Fat (22.3% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.

Banana Cake for 2

A tasty little banana bread/cake!

Banana Cake for 2
1/2 c. reduced fat Bisquick
1 egg white
1/3 c. mashed banana
2 TB Splenda
1 tsp mini chocolate chips

Preheat oven to 350*. Combine all ingredients in small oven-proof bowl. Bake 12-15 minutes.
Yield: 2 cakes. 1 serving (1/2 bowl) = 168 Calories; 2g Fat (13.3% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 407mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat.

PB Choc Cake for 2

Yum!!

PB Choc Cake for 2
4 TB yellow cake mix
1 TB unsweetened cocoa
1 TB peanut butter
4 TB almond milk

Combine all ingredients in a small microwavable bowl. Microwave 1 to 1 1/2 minutes.
Yield: 2 servings. Per serving (1/2 cake)= 171 Calories; 7g Fat (38.0% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 201mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.

Beef & Tater Casserole

This was delicious!  You could use tater tots instead of shredded potatoes.

Beef & Tater Casserole

1 lb ground beef, 95/5
1 can RF cream of mushroom soup
1 can green beans, drained
2 TB diced onion
2 c. frozen shredded potatoes

Preheat oven to 350*. Brown beef and onions; drain any fat. Mix all other ingredients except potatoes in large bowl. Add beef and onions and mix until combined. Pour into 8x8 baking dish. Spread potatoes evenly over the top of casserole. Bake uncovered at 350 degrees until heated through and potatoes are browned.
Yield: 4 servings. Per serving= 460 Calories; 5g Fat (17.7% calories from fat); 17g Protein; 35g Carbohydrate; 6g Dietary Fiber; 34mg Cholesterol; 1004mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 0 Fat.

Skillet Cherry Pie

This was really good!  I am starting to really like 2-serving recipes!! I don't have to eat the same thing for 4 or 5 days!


Skillet Cherry Cobbler

1/2 cup reduced fat Bisquick
1 TB Splenda
1/2 to 1 teaspoon grated orange peel
2 tablespoons almond milk
1 cup cherry pie filling, sugar free
1 TB frozen orange juice concentrate

In a small bowl, combine the biscuit mix, sugar and orange peel. Stir in milk just until moistened; set aside.
In a small nonstick skillet, combine pie filling and orange juice; bring to a boil, stirring occasionally. Drop biscuit mixture in two mounds onto boiling cherry mixture. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 5-7 minutes longer or until a toothpick inserted into a dumpling comes out clean. Yield: 2 servings.

Yield: 2 servings. Per serving= 189 Calories; 2g Fat (10.4% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 405mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 1/2 Fat.

Lime Chops

These were delicious and moist. I used spicy hot V8 juice.

Lime Pork Chops

1 cup V8 (U.S.) Low-Sodium Vegetable Juice
1 pound lean boneless pork chop
1/2 tsp lemon pepper
1 medium lime(s)
1 medium onion(s)

Pour juice in 2 quart slow cooker and arrange pork chops in bottom. Sprinkle lemon pepper over them. Place slice of lime on each chop; arrange onions on top. Cover and cook on low 5 to 6 hours or on high 3 to 4 hours.

Pineapple Upside Down Cake

This tasty little cake needs some cherries, but I didn't have any.

Pineapple Upside Down Cake
cooking spray
1/2 pkg. yellow cake mix
1/4 c. brown sugar, unpacked
1 TB light margarine
1 egg white
1/2 c. water
1/2 c. unsweetened applesauce
6 pineapple slices
6 marachino cherries, no stems

Preheat oven to 350*. Spray a cake pan or pie plate with cooking spray. Place butter and brown sugar in small bowl or cup and microwave 15 to 20 seconds. Pour into bottom of prepared pan. Place pineapple slices in pan and put cherries in the middle of each slice. Combine cake mix, egg white, water and applesauce. Pour over pineapple. Bake 30 to 35 minutes or until cake is lightly browned and a toothpick inserted in the center comes out clean.
Yield: 8 servings. Per serving= 218 Calories; 5g Fat (19.1% calories from fat); 2g Protein; 43g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 240mg Sodium. Exchanges: 0 Lean Meat; 1 Fruit; 1 Fat; 2 Other Carbohydrates.

hashbrown casserole for 2

Yummy!  but more points plus than I wish it had. :(

Hashbrown Casserole
1 1/2 c. frozen shredded potatoes
1/2 tsp prepared mustard
1 sliced cooked bacon, diced
1/4 c. reduced fat shredded cheddar cheese

Spray small skillet with cooking spray.  Combine potatoes, mustard and bacon; add to skillet. Cook on each side until lightly browned. Top with cheese and let it melt.

Yield: 2 servings. Per serving= 188 Calories; 6g Fat (25.7% calories from fat); 8g Protein; 29g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 201mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

 
 
Just as the rich rule the poor, so the borrower is servant to the lender. -Proverbs 22:7

Crab Salad

Easy salad!


Crab Salad

6 ounces lump crabmeat
2 cups broccoli flowerets
3 tablespoons nonfat mayonnaise
2 1/2 ounces sliced black olives
1 cup diced tomatoes
1 cup sliced celery
2 tablespoons Italian dressing mix
1/2 cup Rotini Pasta, Smart Taste

Combine all ingredients in a medium bowl.

Yield: 3 servings. Per serving= 190 Calories; 4g Fat (16.8% calories from fat); 14g Protein; 26g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 1659mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Green Chili Chicken Soup

I had ingredients left from the casserole so I made this yummy soup.

Green Chili Chicken Soup

2 c. cooked, diced chicken breast
1 1/2 c. green enchilada sauce
15 oz can black beans, rinsed and drained
4 oz diced green chilies
1 c. fat free chicken broth
1 c. salsa
2 TB sliced green onions

Combine all ingredients in 2 quart slow cooker. Cook on high at least 3 hours.

Yield: 5 servings. Per serving= 284 Calories; 9g Fat (27.7% calories from fat); 29g Protein; 21g Carbohydrate; 5g Dietary Fiber; 64mg Cholesterol; 981mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable.

The Lord will work out his plans for my life--
for your faithful love, O Lord, endures forever. Don't abandon me, for you made me. --Psalm 138:8

Green Chili Chicken Enchilada Casserole

I like this version, better than the one I made a few weeks ago, but it turns out as a sloppy mess. I eat it over shredded lettuce like a hearty taco salad. I think less enchilada sauce would be good so I'm revising the recipe here.

Green Chili Chicken Enchilada Casserole

4 ounces green chiles

1 1/2 cups green enchilada sauce, El Paso
14 1/2 ounces tomatoes with green chilies

3 ounces light cream cheese
3 corn tortillas

2 cups roasted chicken breast meat
15 ounces canned black beans
1/3 cup cheese, reduced fat Sargento Mexican blend, shredded
2 cups shredded lettuce

1 cup grape tomatoes

Spray 2 quart slow cooker with cooking spray. Combine enchilada sauce, green chilies and cream cheese. Pour a little into bottom of slow cooker. Top with 1 corn tortilla. Top with 1/3 of diced chicken, 1/3 of can of black beans; pour more enchilada sauce mixture over top. Top with another corn tortilla, chicken, black beans and sauce. Repeat once more and top with shredded cheese. Cook on high 3 to 4 hours or on low 6 to 8 hours.
Yield: 5 servings. Per serving (1 1/2 cups) =343 Calories; 12g Fat (31.6% calories from fat); 27g Protein; 31g Carbohydrate; 7g Dietary Fiber; 62mg Cholesterol; 1171mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Chicken Queso Dip

This is a yummy mexican-inspired dip!

Chicken Queso Dip
1 ½ c. cooked chicken
¼ c. sliced green onions
4 oz light cream cheese
4 oz light velveeta
 10 oz Rotel
10 oz enchilada sauce

Combine all ingredients in 1.5 quart slow cooker and cook until melted; stir to combine.

Yield: 9 servings. Per serving (about 1/3 cup)= 202 Calories; 14g Fat (61.7% calories from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 599mg Sodium.  Exchanges: 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Chicken Tortilla Spirals

These are delicious! Like little chicken enchiladas!  I think you can serve them hot or cold. The filling seems to squish out more when they're hot.


Chicken Tortilla Spirals

8 oz cream cheese, at room temperature
¼ c. sliced green onions
1 can green chilies (4 oz), chopped and drained
¼ c. roasted red pepper, diced
¼ c. reduced fat shredded cheddar cheese
1 c. cooked chicken breast, diced
3 TB chopped fresh cilantro
2 tsp chili powder
1 tsp smoked paprika
8 low carb tortillas, medium-size

Beat the cream cheese until smooth and add all ingredients, except tortillas. Spread 1 tortilla with a generous 2 tablespoons of the mixture. Roll up jellyroll fashion. Wrap in plastic wrap. Repeat the process with the remaining tortillas and mixture. Refrigerate at least two hours. Preheat oven to 400 degrees OR serve cold. Cut each tortilla roll into 1/2 inch slices and place cut sides up on a nonstick cookie sheet.

Yield: 24 servings. Per serving (2 spirals)= 95 Calories; 5g Fat (50.0% calories from fat); 5g Protein; 7g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Shamrock Shake

This is my version of Hungry Girl's Shamrock Shake. Mine has fewer points! :)

Shamrock Shake
1 teaspoon coffee creamer, sugar free vanilla caramel

1 tablespoon splenda sugar substitute
3/4 cup almond milk
1/4 teaspoon peppermint extract
2 drops green food coloring
8 ice cubes
1/2 cup cool whip Free


Combine all ingredients in blender and blend until ice is chopped well.
Yield: 1 very large serving= 144 Calories; 3g Fat (19.3% calories from fat); 1g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 0 Other Carbohydrates.

Beginnings & Endings is here!

Beginnings & Endings is now available for purchase!  visit auntpurplescooking.com to order.

Bourbon Marinade

This recipe was originally for scallops, but mmmmmm! it is delicious on Cod and probably Tilapia too!


Bourbon Marinade
3 tablespoons minced green onions
2 tablespoons bourbon
2 tablespoons sugar free maple syrup
1 tablespoon low-sodium soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon pepper

Combine all ingredients in large zip close bag. Add fish or scallops; refrigerate at least 1 hour, rotate bag half way.

Buffalo Chicken Slaw

I was thinking about a Buffalo Chicken Salad like BLT Salad but I decided the wing sauce and all might be too heavy for shredded lettuce so I used shredded cabbage. I thought it was delicious!  I had 2 bowls. :)

Buffalo Chicken Slaw
8 oz shredded cabbage
1/4 c. fat free blue cheese dressing
1 c. diced cooked chicken breast
2 TB wing sauce

Place the cabbage in a large bowl and add dressing; toss to coat cabbage. In small bowl combine chicken and wing sauce. Add to cabbage mixture and toss to combine. Serve.
Yield: 3 servings. Per serving= 184 Calories; 5g Fat (25.6% calories from fat); 21g Protein; 13g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 557mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Other Carbohydrates.

Hoppin' John Salad

I made this salad tonight from the All New Complete Step by Step Diabetic Cookbook.  I didn't find much in this book that I wanted to make.

Hoppin' John Salad
1/2 c. + 1/4 c. fat-free chicken broth
1/2 c. instant brown rice
2 TB apple cider vinegar
2 tsp cajun seasoning
1 tsp extra virgin olive oil
hot sauce, to taste
15 oz can black-eyed peas, rinsed and drained
1 1/2 c. sliced celery
2 TB sliced green onions
3 oz lean ham, diced

Bring 1/2 c. chicken broth to boil in small saucepan; add rice, remove from heat and cover. In small bowl, combine 1/4 c. chicken broth, cider vinegar, cajun seasoning, olive oil, and hot sauce. In medium bowl, combine black-eyed peas, celery, onion and ham. Add cooked rice and pour vinegar mixture over all. Mix to combine.

Yield: 4 servings. Per serving= 149 Calories; 4g Fat (22.2% calories from fat); 12g Protein; 20g Carbohydrate; 5g Dietary Fiber; 10mg Cholesterol; 960mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.