Apple Biscuit Drops

These were great!

Apple Biscuit Drops

1 1/2 Cups reduced fat Bisquick®
2 Tablespoons Splenda
1 teaspoon apple pie spice
1/2 tsp cinnamon
3 tablespoons chopped pecans (1 ounce)
2/3 Cup granny Smith apple (1 small)
1/2 Cup water

Preheat oven to 425 degrees. Spray a baking sheet with butter flavor cooking spray.
In a large bowl, combine baking mix, Splenda, apple pie spice, and pecans. Stir in apple.
Add water. Mix gently to combine. Drop by spoonful onto prepared baking sheet to form 8 biscuits. Bake for 8 to 12 minutes or until biscuits are browned.
Serve at once.

Yield: 8 biscuits. Per biscuit= 109 Calories; 3g Fat (27.6% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 285mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat.

PB Protein Balls

these aren't bad but still taste a little too much like the protein powder.

PB Protein Balls
1 cup honey roasted peanut butter
4 scoops whey protein powder, vanilla
1/2 cup splenda, divided
1 teaspoon vanilla

Combine peanut butter, protein powder, 1/4 cup Splenda and vanilla. Roll into 20 balls and roll each ball in remaining Splenda.
yield: 20 balls. Per ball= 103 Calories; 7g Fat (59.6% calories from fat); 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat.

Kielbasa Fried Rice

Delicious, quick and easy!

Kielbasa Fried Rice
2 teaspoons olive oil
2 Tablespoons diced onion, diced
1 cup shredded carrots, shredded
3 cups shredded cabbage, shredded
1/2 cup frozen peas
1 dash garlic powder
7 ounces smoked sausage, Healthy Choice, sliced
2 cups cooked brown rice
2 tablespoons low sodium soy sauce
2 eggs
1 egg white

Heat oil in a large skillet over medium-high heat. Stir in onions; cook until soft and translucent. Stir in carrots, cabbage, peas and garlic; cook until garlic begins to brown. Stir in kielbasa; cook until heated through, about 3 minutes. Crumble rice with hands to break up clumps. Then stir rice into skillet. Heat through, then stir in soy sauce. Beat 1 egg, and mix thoroughly into rice. One at a time, beat and stir the remaining egg and egg white into the rice. Continue stirring until egg is done.
Yield: 4 servings. Per serving (about 1 1/2 cups)= 284 Calories; 8g Fat (24.8% calories from fat); 15g Protein; 38g Carbohydrate; 5g Dietary Fiber; 116mg Cholesterol; 808mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

Sunshine Jello

Yum!



Sunshine Jello

20 ounces crushed pineapple in juice, partially drained
5/8 ounce orange gelatin powder, sugar free
1/4 cup splenda
8 ounces cool whip Free

Heat pineapple in small saucepan and bring to a boil. In bowl, place Jell-O. Stir in pineapple mixture to dissolve Jell-O. Add Splenda and stir. Add cold water and chill to soft set. Fold in Cool Whip.
Yield: 6 servings. Per serving (aboutt 3/4 cup)= 131 Calories; trace Fat (0.6% calories from fat); 1g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 1 Fruit; 0 Other Carbohydrates.

Quinoa Avocado Soup

This was good but I think it would have been better with some onion, chili powder, cumin and maybe some smoked paprika. I love avocados though!



Quinoa Avocado Soup
4 cups fat-free chicken broth
1 cup quinoa
1 cup corn kernels
1/3 cup salsa, to taste
1 avocado, diced
1 dash salt
1/4 cup fresh cilantro, chopped
1 lime

In a large saucepan over high heat, bring broth to a boil. Rinse quinoa. Then stir in quinoa, reduce heat to medium-high and continue boiling, uncovered, for 15 minutes. Stir in corn and salsa, then return to a simmer.Remove pan from heat and stir in avocado. Season with salt and stir in cilantro. Ladle into large bowls, accompanied with lime wedges.
Yield: 4 servings. Per serving (about 1 cup)= 301 Calories; 10g Fat (26.6% calories from fat); 19g Protein; 46g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 677mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat.

Sausage and Cabbage (my version)

Chicken Sausage with Cabbage
cooking spray
2 chicken asiago spinach sausage links
1 Granny Smith apple, thinly sliced
4 c. shredded cabbage
dash salt
Dash pepper
½ tsp fennel seed

Spray medium skillet with cooking spray. Cook sausages over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.Spray skillet with cooking spray again and add apple and cabbage. Add salt & pepper and fennel seed. Stir constantly, until beginning to brown, 1 to 2 minutes.
Yield: 2 servings= 178 Calories; 5g Fat (24.8% calories from fat); 17g Protein; 17g Carbohydrate; 5g Dietary Fiber; 65mg Cholesterol; 797mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat.

Ok, here's the original recipe. But I don't like vinegar or saurkraut so I left out the vinegar. And i didn't have caraway seeds so I used fennel seeds. It's a very low point meal.


Chicken Sausage with Quick Sauerkraut
1 12-ounce package chicken sausage
1 teaspoon extra-virgin olive oil
1 small onion, sliced
1 Granny Smith apple, thinly sliced
1 10-ounce package shredded cabbage, preferably finely shredded
1/4 cup cider vinegar
1/4 teaspoon salt
1 cup apple cider
1 teaspoon caraway seeds

1. Cook sausages in a large skillet over medium-high heat until brown on all sides, 2 to 3 minutes. Transfer to a plate.2. Heat oil in the pan over medium-high heat. Add onion and apple and cook, stirring constantly, until beginning to brown, 1 to 2 minutes. Add cabbage, vinegar and salt and cook, stirring often, until just wilted, about 2 minutes. Add cider and caraway seeds; bring to a boil. Return the sausages to the pan, cover, reduce heat to a simmer and cook until the sausages are heated through and cabbage is tender, about 10 minutes.NUTRITION INFORMATION: Per serving: 194 calories; 6 g fat (0 g sat, 1 g mono); 60 mg cholesterol; 22 g carbohydrate; 13 g protein; 3 g fiber; 582 mg sodium.Nutrition bonus: Vitamin C (45% daily value).4 Servings

*I used the Asiago Spinach Chicken Sausages from Sams.