These are pretty good! I think next time I will decrease the craisins a bit and add a couple tablespoons of mini chocolate chips.
Chocolate Cherry Oatmeal Cookies
3/4 cup whole wheat flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup light margarine
1/2 cup splenda
3/4 cup packed brown sugar
2 eggs
2 1/2 cups quick cooking oats
1/2 cup dried cranberries
Preheat oven to 350^. Combine flour, cocoa, baking soda, cinnamon, nutmeg, salt and oatmeal in a bowl; set aside. Combine margarine, Splenda, brown sugar and eggs. Add oat mixture. Spray cookie sheet with cooking spray and drop tablespoonfuls of dough o cookie sheet. Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving.
Yield: 32 cookies. Per cookie= 71 Calories; 2g Fat (26.6% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Friday, March 20, 2009
Wednesday, March 18, 2009
Cajun Shrimp & Rice
This did not turn out well. It cooked way too fast and had none of the great wild rice flavor.
Cajun Shrimp & Rice
1 28 oz can diced tomatoes, undrained
14 oz can ff chicken broth
¼ c. diced onion
½ c. diced green bell pepper
6 oz box Uncle ben’s wild rice
¼ c. water
Garlic powder
½ tsp Cajun seasoning
1 lb shrimp
Hot sauce (optional)
In 3 qt slow cooker combine tomatoes, broth, onion, bell pepper, rice, water, garlic and Cajun seasoning. Cover and cook on low 5-6 hours or on high 3 to 3 ½ hours. Stir shrimp into rice mixture and cover. Cook 15 minutes on high. Sprinkle with hot sauce
Cajun Shrimp & Rice
1 28 oz can diced tomatoes, undrained
14 oz can ff chicken broth
¼ c. diced onion
½ c. diced green bell pepper
6 oz box Uncle ben’s wild rice
¼ c. water
Garlic powder
½ tsp Cajun seasoning
1 lb shrimp
Hot sauce (optional)
In 3 qt slow cooker combine tomatoes, broth, onion, bell pepper, rice, water, garlic and Cajun seasoning. Cover and cook on low 5-6 hours or on high 3 to 3 ½ hours. Stir shrimp into rice mixture and cover. Cook 15 minutes on high. Sprinkle with hot sauce
Saturday, March 14, 2009
Mexican Sunset Bread
This was very good! I had to dust off my bread machine for this one.
Mexican Sunset Bread (Bread Machine)
Yield: 1 loaf (about 2 pounds)
• 2/3 cup water
• 1/2 cup light sour cream
• 3 tablespoons chunky salsa
• 1 1/2 teaspoons taco seasoning
• 4 1/2 teaspoons Splenda
• 1 1/2 teaspoons dried parsley flakes
1/2 tsp salt
• 3 1/3 cups bread flour
• 1 1/2 teaspoons active dry yeast
1. In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. 2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Mexican Sunset Bread (Bread Machine)
Yield: 1 loaf (about 2 pounds)
• 2/3 cup water
• 1/2 cup light sour cream
• 3 tablespoons chunky salsa
• 1 1/2 teaspoons taco seasoning
• 4 1/2 teaspoons Splenda
• 1 1/2 teaspoons dried parsley flakes
1/2 tsp salt
• 3 1/3 cups bread flour
• 1 1/2 teaspoons active dry yeast
1. In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. 2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Italian Sausage Stew
This is delicious! and a great way to get in some veggies!
Italian Sausage Stew
1/2 lb Turkey Italian sausage, thickly sliced
1/4 cup diced onion
1 garlic clove, minced
1 cup sliced carrot
1 teaspoon dried basil
2 zucchini, diced
1 (14 1/2 ounce) can chopped tomatoes
1 (14 ounce) can fat-free beef broth
2 cups finely shredded cabbage
1/4 teaspoon pepper
1 (15 ounce) can great northern beans, drained
1 cup small shell pasta (or other small pasta)
2 c. water
In a deep saucepan, sauté sausage until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes; stir in zucchini, tomatoes, beef broth, cabbage, salt and pepper. Bring stew to a boil; reduce heat and simmer, covered, for 30 minutes. Add beans, pasta and water; cook an additional 15 minutes or until pasta is tender.
Yield: 5 servings. Per serving= 293 Calories; 5g Fat (14.2% calories from fat); 23g Protein; 47g Carbohydrate; 10g Dietary Fiber; 30mg Cholesterol; 1025mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat.
Italian Sausage Stew
1/2 lb Turkey Italian sausage, thickly sliced
1/4 cup diced onion
1 garlic clove, minced
1 cup sliced carrot
1 teaspoon dried basil
2 zucchini, diced
1 (14 1/2 ounce) can chopped tomatoes
1 (14 ounce) can fat-free beef broth
2 cups finely shredded cabbage
1/4 teaspoon pepper
1 (15 ounce) can great northern beans, drained
1 cup small shell pasta (or other small pasta)
2 c. water
In a deep saucepan, sauté sausage until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes; stir in zucchini, tomatoes, beef broth, cabbage, salt and pepper. Bring stew to a boil; reduce heat and simmer, covered, for 30 minutes. Add beans, pasta and water; cook an additional 15 minutes or until pasta is tender.
Yield: 5 servings. Per serving= 293 Calories; 5g Fat (14.2% calories from fat); 23g Protein; 47g Carbohydrate; 10g Dietary Fiber; 30mg Cholesterol; 1025mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat.
Friday, March 13, 2009
Red Velvet Cupcakes
I made these for a co-workers birthday today. Delicious!
Red Velvet Cupcakes
For Frosting
2/3 c. Jet-Puffed Marshmallow Creme
1 c. Cool Whip Free, thawed
2 oz light cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)
For Cupcakes
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
Two 25-calorie diet hot cocoa mix packets
2 egg whites
2 TB mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
Directions:
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy!
Yield: 21 cupcakes. 1 cupcake= 199 Calories; 3g Fat (14.8% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 396mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
Red Velvet Cupcakes
For Frosting
2/3 c. Jet-Puffed Marshmallow Creme
1 c. Cool Whip Free, thawed
2 oz light cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)
For Cupcakes
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
Two 25-calorie diet hot cocoa mix packets
2 egg whites
2 TB mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring
Directions:
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy!
Yield: 21 cupcakes. 1 cupcake= 199 Calories; 3g Fat (14.8% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 396mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
Thursday, March 12, 2009
Breakfast Cookies
These are delicious! the best breakfast cookie I've ever made!
Banana Oat Breakfast Cookie
Nonstick cooking spray
1 large banana, mashed (1/2 cup)
1/2 cup honey roasted peanut butter
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
½ cup dried cranberries or raisins
Preheat oven to 350 degrees F. Lightly coat a cookie sheet with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries. Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving. Yield: 12 cookies. Per cookie= 165 Calories; 6g Fat (31.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Banana Oat Breakfast Cookie
Nonstick cooking spray
1 large banana, mashed (1/2 cup)
1/2 cup honey roasted peanut butter
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
½ cup dried cranberries or raisins
Preheat oven to 350 degrees F. Lightly coat a cookie sheet with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries. Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving. Yield: 12 cookies. Per cookie= 165 Calories; 6g Fat (31.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Sunday, March 8, 2009
Slow Cooker Creole Jambalaya
This turned out great! You could just put it over the rice but i decided to add the instant rice in at the end of the cooking time.
Slow Cooker Creole Jambalaya
Makes: 2 servings
1 cup chopped celery
1 dash garlic powder
1 can (14 1/2 ounces) diced tomatoes with green chilies, undrained
3 oz chopped fully cooked smoked sausage (skinless)
1 teaspoon parsley flakes
1 tsp Cajun seasoning
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 drops red pepper sauce
6 ounces uncooked peeled deveined medium shrimp, thawed
1 cup hot cooked brown rice
In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice. 2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender. 3. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.
Yield: 2 servings. 1 Serving: 311 Calories; 3g Fat (9.1% calories from fat); 27g Protein; 43g Carbohydrate; 3g Dietary Fiber; 185mg Cholesterol; 1555mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Slow Cooker Creole Jambalaya
Makes: 2 servings
1 cup chopped celery
1 dash garlic powder
1 can (14 1/2 ounces) diced tomatoes with green chilies, undrained
3 oz chopped fully cooked smoked sausage (skinless)
1 teaspoon parsley flakes
1 tsp Cajun seasoning
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 drops red pepper sauce
6 ounces uncooked peeled deveined medium shrimp, thawed
1 cup hot cooked brown rice
In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice. 2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender. 3. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.
Yield: 2 servings. 1 Serving: 311 Calories; 3g Fat (9.1% calories from fat); 27g Protein; 43g Carbohydrate; 3g Dietary Fiber; 185mg Cholesterol; 1555mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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