Ok, I made these last week and the cream cheese frosting was a disaster. This worked out pretty good.
Margarita Cheesecake Bars
18 1/4 ounces lemon cake mix
2 egg whites
1 c. water
½ c. unsweetened applesauce
3 c. mini marshmallows
2 oz light cream cheese
.3 oz package sugar free lime jello
1 TB Tequila 1 lime -- sliced for garnish (optional)
Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray. Combine cake mix with egg whites, water and applesauce. Spread cake batter in prepared pan. Bake for 35 minutes or until tooth pick poked in center comes out clean. Cool completely in pan on a wire rack. Heat marshmallows and cream cheese in microwave for 30 seconds; combine and add jello powder and Tequila. Spread evenly over cake. Refrigerate until ready to serve. To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime and peel. Yield: 24 bars. Per bar= 118 Calories; 3g Fat (21.2% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 171mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
Sunday, March 8, 2009
Saturday, March 7, 2009
KFC Seasoning
This is supposed to be like the seasoning on KFC chicken. I don't know if it's like that but it IS really good!
11 SECRET HERBS AND SPICES LIKE KENTUCKY FRIED CHICKEN (Gloria Pitzer)
2 T. paprika
1 T. onion salt
1 t. celery salt
1 t. rubbed sage
1 t. garlic powder
1 t. ground allspice
1 t. ground oregano
1 t. chili powder
1 t. black pepper
1 t. sweet basil leaves, crushed
1 t. marjoram leaves, crushed fine
Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work well). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.(makes about 1/3 cup)TO USE:Mix together 4 t. mixture, 1 c. flour, 2 T. packed light brown sugar and 1 t. salt. Place in doubled plastic food bag and add chicken to coat. Fry.
11 SECRET HERBS AND SPICES LIKE KENTUCKY FRIED CHICKEN (Gloria Pitzer)
2 T. paprika
1 T. onion salt
1 t. celery salt
1 t. rubbed sage
1 t. garlic powder
1 t. ground allspice
1 t. ground oregano
1 t. chili powder
1 t. black pepper
1 t. sweet basil leaves, crushed
1 t. marjoram leaves, crushed fine
Combine all ingredients as listed in a small jar with a tight fitting lid (baby food jars work well). Shake mixture to combine. Stores for months. Keep out of direct sunlight, heat and humidity.(makes about 1/3 cup)TO USE:Mix together 4 t. mixture, 1 c. flour, 2 T. packed light brown sugar and 1 t. salt. Place in doubled plastic food bag and add chicken to coat. Fry.
Hashbrown Casserole
This started out as Tator Tot Casserole but I used hashbrowns instead. It turned out great!
Hashbrown Casserole
8 oz Ground Beef , 96% fat free
1/4 cup Onion ; chopped
1 can (10 3/4 oz) 98% Fat Free Cream of Mushroom Soup
1 can 98% FF Cream of Chicken soup
1/2 cup 2% mozzarella
3/4 cup shredded reduced fat cheddar cheese
1 pound frozen shredded potatoes (hashbrowns)
Preheat oven to 350^. Brown beef and onion. Add soups to beef mixture.
Spray a 11x7 pan with cooking spray. Arrange hashbrowns (about 6 cups) on the bottom of the pan. Top with beef/soup mixture. Add cheese on top and cook for 45 minutes or until hot and bubbly.
Yield: 6 servings. Per serving= 227 Calories; 8g Fat (31.9% calories from fat); 17g Protein; 23g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 751mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fat.
Hashbrown Casserole
8 oz Ground Beef , 96% fat free
1/4 cup Onion ; chopped
1 can (10 3/4 oz) 98% Fat Free Cream of Mushroom Soup
1 can 98% FF Cream of Chicken soup
1/2 cup 2% mozzarella
3/4 cup shredded reduced fat cheddar cheese
1 pound frozen shredded potatoes (hashbrowns)
Preheat oven to 350^. Brown beef and onion. Add soups to beef mixture.
Spray a 11x7 pan with cooking spray. Arrange hashbrowns (about 6 cups) on the bottom of the pan. Top with beef/soup mixture. Add cheese on top and cook for 45 minutes or until hot and bubbly.
Yield: 6 servings. Per serving= 227 Calories; 8g Fat (31.9% calories from fat); 17g Protein; 23g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 751mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fat.
Wednesday, March 4, 2009
PB Brownie Pizza
YUM!!
PB Brownie Pizza
19 1/2 ounces brownie mix
2 egg whites, melted
4 ounces unsweetened applesauce
2 TB water
8 ounces light cream cheese, softened
1/4 cup brown sugar, packed
1/4 cup honey roasted peanut butter
1/2 cup splenda, chopped
2/3 cup peanut butter chips, chopped
1/8 cup chocolate chips, melted
Preheat oven to 350°F. Prepare brownie mix with egg whites, applesauce and water. Place parchment paper on a 15-inch baking stone. Pour brownie mixture on paper and spread into 14-inch circle. (Do not bake without parchment paper or batter will run off stone while baking.) Bake 20-25 minutes or until set. Cool completely.Mix cream cheese, brown sugar, Splenda and peanut butter until smooth. Spread over brownie crust. Sprinkle peanut butter chips and chocolate chips over cream cheese mixture. Cut into squares.
Yield: 24 slices. Per slice= 177 Calories; 8g Fat (40.3% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
PB Brownie Pizza
19 1/2 ounces brownie mix
2 egg whites, melted
4 ounces unsweetened applesauce
2 TB water
8 ounces light cream cheese, softened
1/4 cup brown sugar, packed
1/4 cup honey roasted peanut butter
1/2 cup splenda, chopped
2/3 cup peanut butter chips, chopped
1/8 cup chocolate chips, melted
Preheat oven to 350°F. Prepare brownie mix with egg whites, applesauce and water. Place parchment paper on a 15-inch baking stone. Pour brownie mixture on paper and spread into 14-inch circle. (Do not bake without parchment paper or batter will run off stone while baking.) Bake 20-25 minutes or until set. Cool completely.Mix cream cheese, brown sugar, Splenda and peanut butter until smooth. Spread over brownie crust. Sprinkle peanut butter chips and chocolate chips over cream cheese mixture. Cut into squares.
Yield: 24 slices. Per slice= 177 Calories; 8g Fat (40.3% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
Margarita Cheesecake Bars
These tasted good but the cream cheese was really hard to spread on the cake. it kept tearing the cake--even after i heated it a little bit. I think i'd like to try them again with a marshmallow and cream cheese frosting.
Margarita Cheesecake Bars
18 1/4 ounces lemon cake mix
2 egg whites
1 c. water
½ c. unsweetened applesauce .3 oz package sugar free lime jello
8 oz light cream cheese
8 oz fat free cream cheese
¼ cup Splenda
1 TB Tequila
1 lime -- sliced for garnish (optional)
Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray. Combine cake mix with egg whites, water and applesauce. Spread cake batter in prepared pan. Bake for 35 minutes or until tooth pick poked in center comes out clean. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan. Beat cream cheese, Splenda and lime gelatin powder in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly add Tequila. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight. To serve: Lift from pan. Cut in 42 bars (dip knife in hot water; wipe clean between cuts). To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime and peel. Yield: 24 bars. Per bar= 130 Calories; 4g Fat (29.0% calories from fat); 4g Protein; 19g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 261mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
Margarita Cheesecake Bars
18 1/4 ounces lemon cake mix
2 egg whites
1 c. water
½ c. unsweetened applesauce .3 oz package sugar free lime jello
8 oz light cream cheese
8 oz fat free cream cheese
¼ cup Splenda
1 TB Tequila
1 lime -- sliced for garnish (optional)
Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above pan at both ends. Coat foil with nonstick spray. Combine cake mix with egg whites, water and applesauce. Spread cake batter in prepared pan. Bake for 35 minutes or until tooth pick poked in center comes out clean. Cool completely in pan on a wire rack. Holding foil ends, lift from pan. Trim rounded top (hump) off cake with a long serrated knife until flat. Holding foil ends, return cake to pan. Beat cream cheese, Splenda and lime gelatin powder in a large bowl with mixer on medium speed 2 minutes until fluffy. Slowly add Tequila. Beat 1 minute to blend. Scrape onto cake, then spread evenly to edges. Refrigerate 1 hour to set, then cover loosely and refrigerate 2 hours or overnight. To serve: Lift from pan. Cut in 42 bars (dip knife in hot water; wipe clean between cuts). To garnish: With citrus zester, cut peel off lime. Cut lime in quarters lengthwise then crosswise in 11 slices. Top bars with lime and peel. Yield: 24 bars. Per bar= 130 Calories; 4g Fat (29.0% calories from fat); 4g Protein; 19g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 261mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
Sunday, March 1, 2009
Creamy potato pork chop bake
This was delicious!
Creamy Potato Pork Chop Bake
1 lb pork loin chops
1 (10.75 ounce) can reduced fat cream of celery soup
1/4 cup skim milk
1/2 cup light sour cream
¼ tsp black pepper
20 ounces frozen potatoes O’brien, thawed
1/2 cup shredded Cheddar cheese
Saute’ pork chops until lightly browned. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Meanwhile a medium bowl mix together soup, milk, sour cream and pepper. Stir in potatoes and cheese. Mix together and spread mixture in the bottom of a shallow casserole dish. Arrange pork chops over potato mixture. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover and bake uncovered for 5 more minutes.
Yield: 5 servings. Per serving= 245 Calories; 9g Fat (33.8% calories from fat); 17g Protein; 24g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 546mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Creamy Potato Pork Chop Bake
1 lb pork loin chops
1 (10.75 ounce) can reduced fat cream of celery soup
1/4 cup skim milk
1/2 cup light sour cream
¼ tsp black pepper
20 ounces frozen potatoes O’brien, thawed
1/2 cup shredded Cheddar cheese
Saute’ pork chops until lightly browned. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Meanwhile a medium bowl mix together soup, milk, sour cream and pepper. Stir in potatoes and cheese. Mix together and spread mixture in the bottom of a shallow casserole dish. Arrange pork chops over potato mixture. Cover dish and bake in the preheated oven for about 40 minutes, or until internal temperature of pork has reached 160 degrees F (70 degrees C). Remove cover and bake uncovered for 5 more minutes.
Yield: 5 servings. Per serving= 245 Calories; 9g Fat (33.8% calories from fat); 17g Protein; 24g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 546mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Kickin' Tomato Soup
ok, on the chili con queso, just add the cheese to the bowls- individual servings. it's too hard to clean the pot if the cheese has cooked in it.
This was not bad...
Kickin' Tomato Soup
2 Teaspoons Olive Oil
¼ c. diced Onion
1/2 c. sliced celery
2 (14.5 oz) cans diced roasted tomatoes
1/4 cup Tomato Paste
15 ozs ff Chicken Broth
Black Pepper
1 Tbsp. Lime Juice
1 teaspoon Cumin
1 shot of Tequila
2 corn tortillas
In small skillet, saute' onions and celery in the olive oil for about 5 minutes. Place in slow cooker. Add to slow cooker - tomatoes, tomato paste, broth, black pepper, lime juice and cumin. Let cook for 6 to 8 hours on low. Meanwhile, cut 2 corn tortillas into strips. Cook in oven at 375 degrees until crispy. When slow cooker is done, stir in tequila. Top each bowl with 1/4 of tortilla strips.
Yield: 4 servings. Per serving (over 1 cup)= 133 Calories; 3g Fat (19.2% calories from fat); 8g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 688mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.
This was not bad...
Kickin' Tomato Soup
2 Teaspoons Olive Oil
¼ c. diced Onion
1/2 c. sliced celery
2 (14.5 oz) cans diced roasted tomatoes
1/4 cup Tomato Paste
15 ozs ff Chicken Broth
Black Pepper
1 Tbsp. Lime Juice
1 teaspoon Cumin
1 shot of Tequila
2 corn tortillas
In small skillet, saute' onions and celery in the olive oil for about 5 minutes. Place in slow cooker. Add to slow cooker - tomatoes, tomato paste, broth, black pepper, lime juice and cumin. Let cook for 6 to 8 hours on low. Meanwhile, cut 2 corn tortillas into strips. Cook in oven at 375 degrees until crispy. When slow cooker is done, stir in tequila. Top each bowl with 1/4 of tortilla strips.
Yield: 4 servings. Per serving (over 1 cup)= 133 Calories; 3g Fat (19.2% calories from fat); 8g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 688mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.
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