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.