I made this in the crock pot but you could make it just as easily on the stove. They were tasty!
Spicy Black-eyed Peas
3 cups water
1 cube chicken bouillon
1 cup ff chicken broth
2 (15 oz) cans black-eyed peas, rinsed & drained
15 oz can green beans, drained
¼ c. onion, diced
½ c. diced roasted red bell pepper
¼ c. diced green chilies
1 c. diced lean ham
1 slice cooked bacon, chopped
1 tsp smoked paprika
1/2 teaspoon cayenne pepper
1 teaspoons cumin
1 teaspoon ground black pepper
DIRECTIONS: Pour the water into a 3 quart slow cooker, add the bouillon cube and chicken broth; stir to dissolve bouillon. Add black-eyed peas, green beans, onion, bell pepper, green chilies, ham, bacon, paprika, cayenne pepper, cumin, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours or on high for 3 hours.
Yield: 4 servings (about 2 cups each). Per serving= 210 Calories; 3g Fat (10.3% calories from fat); 22g Protein; 32g Carbohydrate; 7g Dietary Fiber; 17mg Cholesterol; 1819mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fat.
I made this for a family lunch yesterday. they loved it!
Raspberry Zinger Cake
1 package Betty Crocker® SuperMoist white cake mix
10 oz diet cream soda
2 egg whites
1 package JELL-O Brand Sugar Free Low Calorie Raspberry Flavored Gelatin
1 1/2 cups hot water
1 (8 oz) container Cool Whip Free
1/4 cup coconut flakes
Combine cake mix, diet soda, and egg whites; mix well. Bake according to package directions in a 9×13 pan. Cool slightly. Pierce cake with large fork at 1/2-inch intervals. (I use a straw) Stir boiling water into Jell-O until completely dissolved. Carefully pour gelatin evenly over. Refrigerate for at least 3 hours. When cake has set , frost with Cool Whip and sprinkle with coconut.
Yield: 12 servings= 225 Calories; 4g Fat (16.8% calories from fat); 2g Protein; 42g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 345mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates.
I made this recipe tonight. I was afraid i baked them too long but that little bit of crispy tastes really good!
1/2 cup Splenda
1/2 cup packed brown sugar
1/4 cup light margarine, softened
2 large egg whites
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butterscotch morsels
Preheat oven to 350°.
Beat sugars and margarine at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and vanilla; beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended.
Spread batter evenly into an 8-inch square baking pan coated with cooking spray; sprinkle evenly with morsels. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Yield: 12 servings (serving size: 1 bar)=
130 Calories; 2g Fat (15.3% calories from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 127mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.
This is a recipe that didn’t quite turn out. I revised the original a lot and what i ended up with tasted ok but it was a very thin “pie.” The 13×9 pan was too big really but i used that as that’s the size pan that a tube of crescent rolls will cover.
Buffalo Chicken Pot Pie
2 c. cooked chicken breast, diced
1 c. shredded carrots
2 c. sliced celery
1/2 c. diced onion
1 TB flour
· 1 c. chicken stock
· 1/2 c. wing sauce
8 oz reduced fat crescent rolls
1/2 cup reduced fat crumbled bleu cheese
Spray skillet with cooking spray. Saute’ onion, carrots and celery until crisp tender. Move veggies to outer edges and in center of skillet pour flour and whisk in chicken stock. combine with veggies. Spread evenly in 13×9 pan. In skillet warm chicken and wing sauce. Add to 13×9 pan. Sprinkle with bleu cheese. Roll out crescent rolls and top pan. Bake at 375* until crust is lightly browned.
Yield: 6 servings. Per serving=
298 Calories; 12g Fat (36.2% calories from fat); 25g Protein; 25g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 1237mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.
I had the Healthy Choice Italian Wedding soup today for lunch. yuck! I won’t buy this again. It is not good!
I made this tonight. It was definitely cookbook worthy! and quick & easy!
Southwest Chicken Pasta
2 c. cooked chicken breast, diced
11 oz tomatoes w/ green chilies, undrained
15 oz black beans, rinsed & drained
6 oz Smart Taste rotini pasta
2 oz Velveeta Light
2 oz light cream cheese
Combine chicken, tomatoes, beans, pasta, Velveeta and water in a large sauce pan. Bring to a boil then reduce heat and simmer 20 minutes. Turn off heat and add cream cheese; stir until melted.
Yield: 5 servings (about 1 cup each). Per serving= 370 Calories; 10g Fat (23.3% calories from fat); 30g Protein; 42g Carbohydrate; 8g Dietary Fiber; 60mg Cholesterol; 927mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
I made a few revisions to the recipe to make it even quicker and easier.
Chicken & Spicy Refried Beans
2 TB diced onion
2 (15 oz) pinto beans with jalapenos, rinsed & drained
1 tsp ground cumin
1 tsp dried cilantro
11 oz tomatoes with green chilies, drained
1 ½ c. diced cooked chicken breast
1/4 cup shredded low fat Monterey Jack
Spray large skillet with cooking spray. Saute’ onions until translucent. Add pinto beans and smash with potato masher. Add cumin, and dried cilantro. Cook until beans are heated through. Add tomatoes and diced chicken. Simmer 10 minutes on medium heat. Remove from heat and add cheese.
Yield: 5 servings (about 1 cup each). Per serving= 268 Calories; 6g Fat (21.4% calories from fat); 26g Protein; 27g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 993mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fat.