Berry Orange Party Mix

This is delicious! I revised a recipe from Healthy Cooking Magazine to come up with this sweet party mix.


Berry Orange Party Mix
2 cups wheat chex®
3 cups Honey Nut Chex®
3 cups all Bran Strawberry Medley
1 cup almonds
1/2 cup craisins
1 tablespoon light margarine
1 tablespoon orange juice, frozen concentrate
1 teaspoon dried orange zest


In a large bowl, combine cereals, almonds and craisins. In small bowl combine margarine, orange juice and zest. Melt in microwave then pour over cereal mixture. Toss to combine. Heat in microwave 5 minutes, stirring after each minute or two. Pour out on jelly roll pan covered with wax paper. After cooled store in air tight container.
Yield: 18 servings. Per serving (about 1/2 cup)= 135 Calories; 5g Fat (30.3% calories from fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 130mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat.

SW Hominy Chowder

Cheesy chowder for cold nights!

SW Hominy Chowder
45 ounces hominy, canned, drained
10 3/4 ounces soup, pepper jack
1/4 cup green chiles
1 3/4 cup water
1 cup diced ham, extra lean

Combine all ingredients in 3 ½ quart slow cooker. Cook on low 4 hours or high 2 hours.
Yield: 5 servings. Per serving (about 1 ½ cups)= 279 Calories; 7g Fat (21.7% calories from fat); 10g Protein; 44g Carbohydrate; 9g Dietary Fiber; 15mg Cholesterol; 1376mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.

Peppermint Fudge Truffles

I know the holidays are over but this is a good one! I got it in the WW recipes exchange and I think it originally came from WW magazine.


Peppermint Truffles
1/2 c. + 2 TB unsweetened cocoa powder
1/2 C. Splenda
1/2 c. powdered sugar
5 oz light cream cheese
1/2 tsp peppermint extract
1/3 c. crushed peppermint candies

Combine 1/2 cup cocoa powder, Splenda, powdered sugar, cream cheese and peppermint extract in food processor or in medium bowl and beat with electric mixer until smooth. Refrigerate until mixture is firm: at least 2 hours or overnight.
Spread 2 tablespoons of cocoa and peppermint candies on 2 different pieces of wax paper. Roll teaspoonfuls of truffle mixture into balls and roll in either cocoa or peppermint candies. Refrigerate in airtight container for up to 3 days
Yield: 24 truffles. Per truffle= 41 Calories; 1g Fat (26.9% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

Poppers

These are really good, but if you can't take the heat be sure to get all of the seeds and membranes out.


Poppers
Pam olive oil
3 oz light cream cheese
1 egg white
1/2 cup low-fat shredded cheddar cheese
8 small jalapeno pepper(s)

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray. In a medium bowl, combine cream cheese, cheddar cheese and egg white; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating — wear gloves or put plastic bags over your hands. And don’t rub your eyes.) Stuff jalapeno halves with cream cheese mixture. Transfer jalapenos to prepared baking sheet. Bake until filling is bubbly, about 30 minutes. Serve hot. They look like they are done at about 20 minutes but the additional 10 minutes cooks the "raw" taste from peppers.
Yield: 16 poppers. Per popper= 25 Calories; 2g Fat (59.2% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 58mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Shrimp Fried Rice

A quick and easy go-to meal!

Shrimp Fried Rice
Cooking spray
2 large eggs, lightly beaten
3 green onions, sliced
2 c. cold cooked brown rice
1 c. frozen peas
½ c. shredded carrots
2 TB reduced sodium soy sauce
2 tsp rice vinegar
½ tsp crushed red pepper flakes
14 oz cooked shrimp, tails removed

Spray skillet with cooking spray. Add eggs and cook, stirring occasionally; transfer to plate. Add onions, rice, peas and carrots and cook 4 to 5 minutes. Add soy sauce, vinegar and red pepper flakes. Add shrimp and egg and heat through.
Yield: 4 servings. Per serving= 341 Calories; 5g Fat (12.6% calories from fat); 29g Protein; 44g Carbohydrate; 3g Dietary Fiber; 287mg Cholesterol; 299mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Maple Sweet Potatoes

This is pretty much how I use up left over pumpkin too... I put these in the microwave for 10 minutes instead of baking in the oven.


Whipped Maple Sweet Potatoes
makes:6 servings

3 lb red garnet sweet potatoes
2 tablespoons maple-flavored syrup
2 tablespoons butter or margarine, softened
1/2 teaspoon salt
Ground cinnamon
Additional maple-flavored syrup, if desired

1. Heat oven to 350°F. Pierce sweet potatoes with fork. Place potatoes in 9-inch square pan. Cover with foil; bake about 1 hour 15 minutes or until potatoes can be easily pierced with a knife. 2. Slip off potato skins. In large bowl, beat potatoes with electric mixer on medium speed until no lumps remain. Add 2 tablespoons syrup, the butter, salt and desired amount of cinnamon. Continue beating until potatoes are light and fluffy. Drizzle with additional syrup. 1 Serving: Calories 180 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 280mg; Total Carbohydrate 34g (Dietary Fiber 5

Pecan Pie Cookies

These are not low cal but they are good. My BIL loves pecan pie so I made these for him. I tried them with less brown sugar and subbed Splenda but I don't think they were sweet enough so I've put it back. :)

Pecan Pie Cookies
1 cup firmly packed brown sugar
2 tablespoons margarine, fat free, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons light margarine

Filling:
2/3 cup chopped pecans
1/2 cup packed brown sugar
1 teaspoon vanilla


Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed. Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.
Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

Recipe Tip
These cookies can be made ahead and stored in the freezer up to 3 months. Place cookies in containers with tight-fitting lids, separating layers with waxed paper.

Yield: 24 cookies. Per cookie= 122 Calories; 3g Fat (23.4% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.