This is my version of a Rachael Ray recipe from the current issue of her magazine. It was better than I thought it might be.
Chicken Apple Chili
1 lb boneless skinless chicken thighs
3 tsp chili powder
2 tsp cumin
1 tsp smoked paprika
2 TB sliced green onion
2 c. ff chicken broth
15 oz great northern beans, rinsed & drained
20 oz canned sliced apples, diced
1/2 c. reduced fat sharp cheddar cheese
cut chicken into bite-sized pieces. In large saucepan, brown chicken. Add chili powder, cumin, paprika, and green onions. After chicken is done add broth, beans, apples and cheese. Simmer 15 minutes.
Yield: 5 servings. Per serving= 325 Calories; 9g Fat (23.8% calories from fat); 28g Protein; 39g Carbohydrate; 7g Dietary Fiber; 81mg Cholesterol; 425mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Fruit; 0 Fat.
I have learned to be content in whatever circumstances I am. I know how to get along with humble means, and I also know how to live in prosperity. I can do all things through Him who strengthens me. - Philippians 4:11-13
Tuesday, August 12, 2008
Friday, August 8, 2008
Gingerbread Bundt Cake
This turned out yummy!
Gingerbread Bundt Cake
2 1/2 cups all-purpose flour
1 cup Splenda
1/4 cup unsweetened cocoa
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 egg
1 egg white
1/2 cup molasses
2 TB unsweetened applesauce
1 cup water
Heat oven to 350*. Spray bundt pan with cooking spray. In a large bowl, combine flour, splenda, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; mix well. Make a well in the center and add eggs, molasses, applesauce and water; combine with dry mix. Pour into prepared pan. Pour into prepared pan and bake 45- 60 minutes.
Yield: 16 servings. Per serving= 111 Calories; 1g Fat (5.3% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 184mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Gingerbread Bundt Cake
2 1/2 cups all-purpose flour
1 cup Splenda
1/4 cup unsweetened cocoa
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 egg
1 egg white
1/2 cup molasses
2 TB unsweetened applesauce
1 cup water
Heat oven to 350*. Spray bundt pan with cooking spray. In a large bowl, combine flour, splenda, cocoa, ginger, baking powder, baking soda, salt, cinnamon, nutmeg and cloves; mix well. Make a well in the center and add eggs, molasses, applesauce and water; combine with dry mix. Pour into prepared pan. Pour into prepared pan and bake 45- 60 minutes.
Yield: 16 servings. Per serving= 111 Calories; 1g Fat (5.3% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 184mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Cornbread Topped Bourbon Chicken & Beans
This is my version of a Rachael Ray recipe. The original recipe is in the current issue of her magazine (sept 08). It's delicious! Her recipe called for 3 TB of hot sauce. I think I will take that back to 2 TB the next time I make this.
Cornbread Topped Bourbon Chicken & Beans
Cooking spray
¼ c. diced onion
Dash garlic powder
1 lb boneless skinless chicken thighs
¼ tsp salt
¼ tsp pepper
3 TB tomato paste
1 TB smoked paprika
¾ c. ff chicken broth
¼ c. packed brown sugar
3 TB hot pepper sauce
2 TB Worcestershire sauce
1 TB grated orange peel
½ c. bourbon
15 oz pinto beans, rinsed & drained
8.5 oz corn muffin mix
¼ c. skim milk
½ c. low fat cheese
2 TB sliced green onions
Preheat oven to 375*. Spray 2 ½ quart casserole with cooking spray. Saute’ onion and add dash of garlic powder. Cut chicken into bite-sized pieces and add to pan. Cook until done. Sprinkle with salt and pepper. Add tomato paste, paprika, broth, brown sugar, Worcestershire sauce, orange peel, bourbon and pinto beans; combine well. In small bowl, combine corn muffin mix, milk, cheese and onions. Pour corn muffin mix over chicken mixture. Turn heat off on stove and place pan in preheated oven. Bake 25-30 minutes, or until cornbread is lightly browned.
Yield: 6 servings. Per serving= 398 Calories; 9g Fat (21.9% calories from fat); 19g Protein; 53g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 1211mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
Cornbread Topped Bourbon Chicken & Beans
Cooking spray
¼ c. diced onion
Dash garlic powder
1 lb boneless skinless chicken thighs
¼ tsp salt
¼ tsp pepper
3 TB tomato paste
1 TB smoked paprika
¾ c. ff chicken broth
¼ c. packed brown sugar
3 TB hot pepper sauce
2 TB Worcestershire sauce
1 TB grated orange peel
½ c. bourbon
15 oz pinto beans, rinsed & drained
8.5 oz corn muffin mix
¼ c. skim milk
½ c. low fat cheese
2 TB sliced green onions
Preheat oven to 375*. Spray 2 ½ quart casserole with cooking spray. Saute’ onion and add dash of garlic powder. Cut chicken into bite-sized pieces and add to pan. Cook until done. Sprinkle with salt and pepper. Add tomato paste, paprika, broth, brown sugar, Worcestershire sauce, orange peel, bourbon and pinto beans; combine well. In small bowl, combine corn muffin mix, milk, cheese and onions. Pour corn muffin mix over chicken mixture. Turn heat off on stove and place pan in preheated oven. Bake 25-30 minutes, or until cornbread is lightly browned.
Yield: 6 servings. Per serving= 398 Calories; 9g Fat (21.9% calories from fat); 19g Protein; 53g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 1211mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
Wednesday, August 6, 2008
chocolate pb cake
I made this for my boss's birthday celebration. it turned out yummy!
Chocolate PB Cake
18 1/4 ounces devil's food cake mix
1 cup water
2 egg whites
2 tablespoons fat-free margarine
2 tablespoons honey roasted peanut butter
1/2 cup skim milk
1 cups Splenda
Combine cake mix, water and egg whites. Pour into 13x9 pan sprayed with cooking spray. Bake at 350* for 25-30 minutes. While cake is baking, combine margarine, pb, and milk in a small saucepan and heat until combined. Remove from heat and add Splenda. After removing cake from oven, poke with holes and pour pb mixture over cake. Chill 4 hours.
Yield: 16 servings. per serving= 161 Calories; 7g Fat (35.7% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 305mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
Chocolate PB Cake
18 1/4 ounces devil's food cake mix
1 cup water
2 egg whites
2 tablespoons fat-free margarine
2 tablespoons honey roasted peanut butter
1/2 cup skim milk
1 cups Splenda
Combine cake mix, water and egg whites. Pour into 13x9 pan sprayed with cooking spray. Bake at 350* for 25-30 minutes. While cake is baking, combine margarine, pb, and milk in a small saucepan and heat until combined. Remove from heat and add Splenda. After removing cake from oven, poke with holes and pour pb mixture over cake. Chill 4 hours.
Yield: 16 servings. per serving= 161 Calories; 7g Fat (35.7% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 305mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.
Tuesday, August 5, 2008
Buffalo Chicken Pasta
I made this tonight and it was fantastic!
Buffalo Chicken Pasta
4 oz Smart Taste pasta
8 oz chicken breast cut in bite size pieces
1 c. sliced celery
4 TB wing sauce
2 TB fat free blue cheese dressing
2 TB whipped reduced fat cream cheese
Bring water to a boil in a medium saucepan; cook pasta. In large skillet, saute’ chicken; add celery. Add wing sauce, blue cheese dressing and cream cheese; mix well. Add pasta and toss to combine.
Yield: 2 large servings. Per serving= 383 Calories; 7g Fat (14.4% calories from fat); 33g Protein; 54g Carbohydrate; 8g Dietary Fiber; 87mg Cholesterol; 1085mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Other Carbohydrates.
Buffalo Chicken Pasta
4 oz Smart Taste pasta
8 oz chicken breast cut in bite size pieces
1 c. sliced celery
4 TB wing sauce
2 TB fat free blue cheese dressing
2 TB whipped reduced fat cream cheese
Bring water to a boil in a medium saucepan; cook pasta. In large skillet, saute’ chicken; add celery. Add wing sauce, blue cheese dressing and cream cheese; mix well. Add pasta and toss to combine.
Yield: 2 large servings. Per serving= 383 Calories; 7g Fat (14.4% calories from fat); 33g Protein; 54g Carbohydrate; 8g Dietary Fiber; 87mg Cholesterol; 1085mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Other Carbohydrates.
Sunday, August 3, 2008
Savory Veggie Squares
I took these to some friends at the farmer's market. They were a hit!
Savory Veggie Squares
8 ounces pillsbury crescent roll
2 eggs
1 cup shredded zucchini
1/2 cup shredded carrots
1/2 cup skim milk
1/2 cup reduced fat cheddar cheese
1/2 teaspoon mustard powder
3 slices cooked bacon, diced
2 tablespoons green onions
dash garlic powder
Preheat oven to 375. Spray 13x9 pan with cooking spray. Spread crescent rolls in prepared pan, sealing perforations. Bake 5 minutes. Combine eggs, zucchini, carrots, milk, cheese, mustard, bacon, onions and garlic powder. Pour over crust and bake 25 minutes, or until crust is lightly browned and filling is set. Serve warm.
Yield: 9 squares. Per square= 129 Calories; 7g Fat (44.0% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 292mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Savory Veggie Squares
8 ounces pillsbury crescent roll
2 eggs
1 cup shredded zucchini
1/2 cup shredded carrots
1/2 cup skim milk
1/2 cup reduced fat cheddar cheese
1/2 teaspoon mustard powder
3 slices cooked bacon, diced
2 tablespoons green onions
dash garlic powder
Preheat oven to 375. Spray 13x9 pan with cooking spray. Spread crescent rolls in prepared pan, sealing perforations. Bake 5 minutes. Combine eggs, zucchini, carrots, milk, cheese, mustard, bacon, onions and garlic powder. Pour over crust and bake 25 minutes, or until crust is lightly browned and filling is set. Serve warm.
Yield: 9 squares. Per square= 129 Calories; 7g Fat (44.0% calories from fat); 6g Protein; 13g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 292mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Saturday, August 2, 2008
Green Chilie Meatloaf
I made this last night. it was great!
GreenChile Meat Loaf
1/2 cup corn chips pieces
4 oz diced green chilies, drained
2 Tbs finely chopped fresh cilantro
1 tsp chili powder
1/2 tsp cumin
½ tsp smoked paprika
1 egg, slightly beaten
½ c. salsa
1 lb. very lean ground beef
Crush corn chips until they are coarse crumbs. In a large bowl, combine corn chips, green chile, cilantro, chili powder, cumin, and paprika. Stir in egg, and the ground beef. Form mixture into an 8 inch loaf. Place loaf in 3 quart slow cooker. Cover and cook on high 3 to 4 hours or until done. Pour salsa over loaf before serving.
Yield: 5 servings. Per serving= 265 Calories; 18g Fat (61.3% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 323mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
GreenChile Meat Loaf
1/2 cup corn chips pieces
4 oz diced green chilies, drained
2 Tbs finely chopped fresh cilantro
1 tsp chili powder
1/2 tsp cumin
½ tsp smoked paprika
1 egg, slightly beaten
½ c. salsa
1 lb. very lean ground beef
Crush corn chips until they are coarse crumbs. In a large bowl, combine corn chips, green chile, cilantro, chili powder, cumin, and paprika. Stir in egg, and the ground beef. Form mixture into an 8 inch loaf. Place loaf in 3 quart slow cooker. Cover and cook on high 3 to 4 hours or until done. Pour salsa over loaf before serving.
Yield: 5 servings. Per serving= 265 Calories; 18g Fat (61.3% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 323mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
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