This worked and it's good!
Italian Bread
cooking spray
2 c. reduced fat Bisquick
2 egg whites
2/3 c. water
10 slices turkey pepperoni, chopped
1 tsp Italian Seasoning
1 TB reduced fat Parmesan
Spray 2 quart slow cooker with cooking spray. Combine Bisquick, egg whites, water, pepperoni, Italian seasoning and Parmesan. Turn into slow cooker; cook on high 1 hour.
Yield: 8 servings. Per serving=127 Calories; 2g Fat (17.1% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 448mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat.
Sunday, February 27, 2011
cookbook review- The Best of the Pillsbury Bakeoff Desserts
I went to the giant Friends of the Library Booksale friday and picked up a few cookbooks. I'll review them for you as I have time to look them over. This Pillsbury Bakeoff desserts book is copyrighted 2007. Everything in this book looks delicious! There are numerous pictures and the recipes start with a Pillsbury product and seem pretty simple. The recipes are not diet friendly, but you know how I like to revise recipes anyway. For $1, this book is certainly a keeper!
Saturday, February 26, 2011
Italian Bread
This is still a work in progress. It was good but very crumbly. I think I need to add a couple egg whites.
Italian Bread
2 c. reduced fat Bisquick
1 TB Parmesan cheese
1 tsp Italian Seasoning
2/3 c. water
Combine all ingredients. Mixture will be thick. Place in 2 quart slow cooker, sprayed with cooking spray. Cook on high one hour or until lightly browned on sides.
Italian Bread
2 c. reduced fat Bisquick
1 TB Parmesan cheese
1 tsp Italian Seasoning
2/3 c. water
Combine all ingredients. Mixture will be thick. Place in 2 quart slow cooker, sprayed with cooking spray. Cook on high one hour or until lightly browned on sides.
Chocolate Chip Banana Muffins
With Weight Watcher's new pointsplus system cupcakes have WAY more pointsplus than I would like. :( But these were easy and tasty!
Chocolate Chip Banana Muffins
18.25 yellow cake mix
2 egg whites
1 c. water
1/3 c. chocolate chips
2 bananas, mashed
1/3 c. All Bran buds
Preheat oven to 350*. Combine all ingredients and fill muffin cups 3/4 full. Bake 15 to 20 minutes, until golden brown.
Yield: 18 muffins. Per muffin= 161 Calories; 5g Fat (25.2% calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
Chocolate Chip Banana Muffins
18.25 yellow cake mix
2 egg whites
1 c. water
1/3 c. chocolate chips
2 bananas, mashed
1/3 c. All Bran buds
Preheat oven to 350*. Combine all ingredients and fill muffin cups 3/4 full. Bake 15 to 20 minutes, until golden brown.
Yield: 18 muffins. Per muffin= 161 Calories; 5g Fat (25.2% calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
Thai Chicken Pasta Salad
This was good. The original recipe called for peanuts to sprinkle over, but I opted to save some fat and calories and leave those out. There's plenty of peanut flavor in the dressing alone.
Thai Chicken Pasta Salad
1 pound shredded cabbage
2 cups roasted chicken breast meat
1/2 cup cilantro
5 ounces spaghetti, Smart Taste, uncooked
1/2 cup honey roasted peanut butter
3 tablespoons water
3 tablespoons lime juice
2 tablespoons molasses
3 tablespoons low sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon extra virgin olive oil
1/4 teaspoon red pepper flakes
Boil spaghetti as directed on package. Combine shredded cabbage, chicken and cilantro in large bowl.
In small bowl, combine peanut butter, water, lime juice, molasses, soy sauce, rice vinegar, olive oil and red pepper flakes.
After pasta is done, rinse, cool and add to cabbage. Pour peanut butter mixture over cabbage mixture and combine well.
Yield: 6 servings. Per serving (about 2 cups)= 346 Calories; 16g Fat (39.8% calories from fat); 23g Protein; 32g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 438mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
Thai Chicken Pasta Salad
1 pound shredded cabbage
2 cups roasted chicken breast meat
1/2 cup cilantro
5 ounces spaghetti, Smart Taste, uncooked
1/2 cup honey roasted peanut butter
3 tablespoons water
3 tablespoons lime juice
2 tablespoons molasses
3 tablespoons low sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon extra virgin olive oil
1/4 teaspoon red pepper flakes
Boil spaghetti as directed on package. Combine shredded cabbage, chicken and cilantro in large bowl.
In small bowl, combine peanut butter, water, lime juice, molasses, soy sauce, rice vinegar, olive oil and red pepper flakes.
After pasta is done, rinse, cool and add to cabbage. Pour peanut butter mixture over cabbage mixture and combine well.
Yield: 6 servings. Per serving (about 2 cups)= 346 Calories; 16g Fat (39.8% calories from fat); 23g Protein; 32g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 438mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
Tuesday, February 22, 2011
Pepperoni Eggs
This is my version of Hungry Girl's Pizza Eggs. I don't get enough cheese flavor to add it, but you could add mozzarella. And i think some artichoke hearts would be good too. oh! and black olives!
Pepperoni Eggs for One
1 egg
2 egg whites
10 slices turkey pepperoni
1/2 tsp Italian seasoning
Combine all ingredients. Spray small skillet with cooking spray. Pour into skillet and cook like omelet or scrambled eggs.
Yield: 1 serving= 142 Calories; 6g Fat (43.1% calories from fat); 18g Protein; 1g Carbohydrate; 0g Dietary Fiber; 211mg Cholesterol; 493mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Fat.
Pepperoni Eggs for One
1 egg
2 egg whites
10 slices turkey pepperoni
1/2 tsp Italian seasoning
Combine all ingredients. Spray small skillet with cooking spray. Pour into skillet and cook like omelet or scrambled eggs.
Yield: 1 serving= 142 Calories; 6g Fat (43.1% calories from fat); 18g Protein; 1g Carbohydrate; 0g Dietary Fiber; 211mg Cholesterol; 493mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Fat.
Sunday, February 20, 2011
Swiss Steak Supper
Great way to use the sirloin steak my dad gives me. (Although sirloin is also good for fajitas.) You could also use cube steak or chicken fry steak in this recipe.
SWISS STEAK SUPPER
2 lb boneless beef round steak
1/2 tsp seasoned salt
1/4 tsp ground pepper
1 lb red potatoes, chunked
1 lb baby carrots
¼ c. diced onion
1 (14 1/2 oz) can Italian diced tomatoes
1 oz pkg brown gravy mix
2/3 c. water
1 TBS fresh mince parsley
Cut steak into six sering size pieces. Rub w/ seasoned salt and pepper. Place potatoes and carrots in 5 qt slow cooker; add meat and onion. Top with tomatoes. Combine gravy mix and water; pour over the top. Cover and cook on low 6 hours or high 4 hours or until meat and veggies are tender. Sprinkle w/ parsley.
Yield: 6 servings. Per serving= 430 Calories; 22g Fat (46.1% calories from fat); 31g Protein; 26g Carbohydrate; 4g Dietary Fiber; 95mg Cholesterol; 458mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates.
SWISS STEAK SUPPER
2 lb boneless beef round steak
1/2 tsp seasoned salt
1/4 tsp ground pepper
1 lb red potatoes, chunked
1 lb baby carrots
¼ c. diced onion
1 (14 1/2 oz) can Italian diced tomatoes
1 oz pkg brown gravy mix
2/3 c. water
1 TBS fresh mince parsley
Cut steak into six sering size pieces. Rub w/ seasoned salt and pepper. Place potatoes and carrots in 5 qt slow cooker; add meat and onion. Top with tomatoes. Combine gravy mix and water; pour over the top. Cover and cook on low 6 hours or high 4 hours or until meat and veggies are tender. Sprinkle w/ parsley.
Yield: 6 servings. Per serving= 430 Calories; 22g Fat (46.1% calories from fat); 31g Protein; 26g Carbohydrate; 4g Dietary Fiber; 95mg Cholesterol; 458mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Wednesday, February 9, 2011
Bacon Crab Chowder
This was pretty good. I didn't have Old Bay so I just added paprika, smoked paprika, dried thyme, seasoning salt and a little cajun seasoning.
Bacon Crab Chowder
• 3 slices of bacon, chopped
• 11 oz red potatoes, diced
• 1 large onion, chopped
• 2 c. sliced celery
• 1 fresh or dried bay leaf
• Salt and freshly ground pepper
• 14.5 oz fat-free chicken broth
• 4 c. skim milk
• 12 ounces canned crab
• 3 tablespoons chopped fresh thyme
• 1 tablespoon seafood seasoning, such as Old Bay
• ½ red bell pepper, finely chopped
• 4 tablespoons snipped chives
• Hot sauce
In large saucepan, cook bacon until crisp. Drain bacon and dice. Remove most all of the bacon grease and add potatoes, onion, and celery. Add bay leaf to saucepan, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer. Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning; also add roasted red pepper. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork tender. Add chives and hot sauce.
Yield: 4 servings. Per serving= 294 Calories; 4g Fat (12.0% calories from fat); 35g Protein; 33g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 806mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Non-Fat Milk; 1/2 Fat.
Bacon Crab Chowder
• 3 slices of bacon, chopped
• 11 oz red potatoes, diced
• 1 large onion, chopped
• 2 c. sliced celery
• 1 fresh or dried bay leaf
• Salt and freshly ground pepper
• 14.5 oz fat-free chicken broth
• 4 c. skim milk
• 12 ounces canned crab
• 3 tablespoons chopped fresh thyme
• 1 tablespoon seafood seasoning, such as Old Bay
• ½ red bell pepper, finely chopped
• 4 tablespoons snipped chives
• Hot sauce
In large saucepan, cook bacon until crisp. Drain bacon and dice. Remove most all of the bacon grease and add potatoes, onion, and celery. Add bay leaf to saucepan, season with salt and pepper and cook for 7 to 8 minutes, stirring occasionally, until softened. Add the chicken broth and, using a wooden spoon, scrape up all the brown bits from the bottom of the pot. Add the milk, cover the pot and bring to a simmer. Run your fingers through the crabmeat to check for shell bits, then combine with the thyme and seafood seasoning; also add roasted red pepper. Uncover the pot, stir in the crabmeat and simmer for 6 to 7 minutes, until the potatoes are just fork tender. Add chives and hot sauce.
Yield: 4 servings. Per serving= 294 Calories; 4g Fat (12.0% calories from fat); 35g Protein; 33g Carbohydrate; 3g Dietary Fiber; 84mg Cholesterol; 806mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Non-Fat Milk; 1/2 Fat.
Sunday, February 6, 2011
Wonton Fruit Cups
Super easy and such an elegant addition to any gathering.
Wonton Fruit Cups
Cooking spray
12 wonton wrappers
1/3 cup sugar free preserves, any flavor
6 oz nonfat lemon yogurt
1 ¼ c. fresh blueberries, blackberries, or raspberries
Preheat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray. Line each cup with a wonton wrapper. Bake 10 minutes, or until golden brown. Cool. Remove from pan. Spoon about 1 teaspoon of preserves into each wonton shell. Place yogurt in a medium bowl. Fold in 1 cup berries. Spoon yogurt mixture evenly into wonton shells. Top with remaining 1/4 cup berries.
Yield: 12 cups. Per cup= 42 Calories; trace Fat (2.5% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 48mg Sodium. Exchanges: 0 Fruit; 0 Other Carbohydrates.
But when the Holy Spirit controls our lives he will produce this kind of fruit in us: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. - Galatians 5:22, 23
Wonton Fruit Cups
Cooking spray
12 wonton wrappers
1/3 cup sugar free preserves, any flavor
6 oz nonfat lemon yogurt
1 ¼ c. fresh blueberries, blackberries, or raspberries
Preheat the oven to 350°F. Spray a 12-cup muffin pan with cooking spray. Line each cup with a wonton wrapper. Bake 10 minutes, or until golden brown. Cool. Remove from pan. Spoon about 1 teaspoon of preserves into each wonton shell. Place yogurt in a medium bowl. Fold in 1 cup berries. Spoon yogurt mixture evenly into wonton shells. Top with remaining 1/4 cup berries.
Yield: 12 cups. Per cup= 42 Calories; trace Fat (2.5% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 48mg Sodium. Exchanges: 0 Fruit; 0 Other Carbohydrates.
But when the Holy Spirit controls our lives he will produce this kind of fruit in us: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. - Galatians 5:22, 23
Cookbook Review- Eating Well With Diabetes
I am becoming increasingly interested in recipes for those living with diabetes. My grandmother died from complications of diabetes so I want to guard my health by monitoring my carbs.
Eating Well With Diabetes by Mary Jane Finsand, Edith White and Karin Cadwell was unfortunately, not what I was looking for. There is actually a recipe in here for Calf's Brains, Beef Tongue and some other equally unappetizing dishes. There were only two recipes in this book that I liked enough to try. One was the Cheese Appetizers you can find earlier on my blog and I revised that one a little. If you enjoy cuts of meat such as, tongue and brains, this may be the book for you. You can order it from me at paperbackswap.com.
: )
Eating Well With Diabetes by Mary Jane Finsand, Edith White and Karin Cadwell was unfortunately, not what I was looking for. There is actually a recipe in here for Calf's Brains, Beef Tongue and some other equally unappetizing dishes. There were only two recipes in this book that I liked enough to try. One was the Cheese Appetizers you can find earlier on my blog and I revised that one a little. If you enjoy cuts of meat such as, tongue and brains, this may be the book for you. You can order it from me at paperbackswap.com.
: )
Zesty Hamburger Soup
yum! I like this spicy version of an old favorite.
Zesty Hamburger Soup
1 pound lean ground beef
1/4 cup chopped onion
2 cups sliced celery
1 c. sliced zucchini
15 oz canned green beans, drained
4 cups hot water
8 oz red potatoes, peeled and cubed
14 oz Fiesta corn, drained
¼ c. tamed jalapeno slices, diced
4 cups V8 juice, spicy hot, low sodium
10 oz diced tomatoes with green chilies, undrained
1 c. salsa
1 c. Smart Taste elbow macaroni
Brown ground beef with onion. Drain and add to 5 to 6 quart slow cooker. Add celery, zucchini, green beans, water, potatoes, corn, jalapenos, V8 juice, tomatoes with green chilies and salsa. Cook on high 5 to 6 hours, add pasta to last half hour.
Yield: 8 servings. Per serving (about 1 ½ cups)= 301 Calories; 2g Fat (8.6% calories from fat); 11g Protein; 37g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 646mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Do not quench the Spirit. 1 Thessalonians 5:19
Zesty Hamburger Soup
1 pound lean ground beef
1/4 cup chopped onion
2 cups sliced celery
1 c. sliced zucchini
15 oz canned green beans, drained
4 cups hot water
8 oz red potatoes, peeled and cubed
14 oz Fiesta corn, drained
¼ c. tamed jalapeno slices, diced
4 cups V8 juice, spicy hot, low sodium
10 oz diced tomatoes with green chilies, undrained
1 c. salsa
1 c. Smart Taste elbow macaroni
Brown ground beef with onion. Drain and add to 5 to 6 quart slow cooker. Add celery, zucchini, green beans, water, potatoes, corn, jalapenos, V8 juice, tomatoes with green chilies and salsa. Cook on high 5 to 6 hours, add pasta to last half hour.
Yield: 8 servings. Per serving (about 1 ½ cups)= 301 Calories; 2g Fat (8.6% calories from fat); 11g Protein; 37g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 646mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Do not quench the Spirit. 1 Thessalonians 5:19
Wednesday, February 2, 2011
Beef Enchilada Dip
This is good on tortilla chips but would also be good as a salad topper or baked potato topper.
Beef Enchilada Dip
12 oz ground beef, 96/4
3 TB diced onion
1 tsp taco seasoning
10 oz mild enchilada sauce
10 oz tomatoes w/ green chilis, drained
10 3/4 oz Nacho Cheese soup
Brown ground beef in skillet with onion and taco seasoning; drain. Add cooked beef, enchilada sauce, tomatoes and cheese soup to 2 quart slow cooker. Cook on high 2 hours. Serve with tortilla chips, baked potatoes or on salad.
Yield: 9 servings. Per serving (about 1/3 cup)=130 Calories; 8g Fat (51.6% calories from fat); 10g Protein; 6g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
They ate and drank with great joy in the presence of the Lord that day. (1 Chronicles 29:22a NIV)
Beef Enchilada Dip
12 oz ground beef, 96/4
3 TB diced onion
1 tsp taco seasoning
10 oz mild enchilada sauce
10 oz tomatoes w/ green chilis, drained
10 3/4 oz Nacho Cheese soup
Brown ground beef in skillet with onion and taco seasoning; drain. Add cooked beef, enchilada sauce, tomatoes and cheese soup to 2 quart slow cooker. Cook on high 2 hours. Serve with tortilla chips, baked potatoes or on salad.
Yield: 9 servings. Per serving (about 1/3 cup)=130 Calories; 8g Fat (51.6% calories from fat); 10g Protein; 6g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
They ate and drank with great joy in the presence of the Lord that day. (1 Chronicles 29:22a NIV)
PB Brownie Muffins
These are delicious! Way to delicious for me to be making when I am the only one here!
PB Brownie Muffins
18 1/3 ounces brownie mix, betty crocker
1 egg white
1 tablespoon extra virgin olive oil
1/2 cup water
1 cup miniature marshmallows
1/3 cup peanut butter
Preheat oven to 350^. Combine brownie mix, egg white, olive oil and water. Fold in mini marshmallows. Pour batter into 15 muffin cups lined with paper. Warm peanut butter in the microwave and put about 1 teaspoon on the top of each muffin. Bake 20 to 25 minutes.
Yield: 15 muffins. Per muffin= 186 Calories; 6g Fat (26.5% calories from fat); 3g Protein; 33g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
PB Brownie Muffins
18 1/3 ounces brownie mix, betty crocker
1 egg white
1 tablespoon extra virgin olive oil
1/2 cup water
1 cup miniature marshmallows
1/3 cup peanut butter
Preheat oven to 350^. Combine brownie mix, egg white, olive oil and water. Fold in mini marshmallows. Pour batter into 15 muffin cups lined with paper. Warm peanut butter in the microwave and put about 1 teaspoon on the top of each muffin. Bake 20 to 25 minutes.
Yield: 15 muffins. Per muffin= 186 Calories; 6g Fat (26.5% calories from fat); 3g Protein; 33g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
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