Pumpkin Crunchers

I’ll post the original recipe for these and then my version. I don’t like to use 1/2 cans of things and i didn’t have any vanilla pudding cups.

Pumpkin Crunchers
(2 Crunchers: approx. 60 calories, <1g fat, 4g fiber 1/2 HU)
Ingredients:
7.5 oz. pure pumpkin (1/2 of a 15 oz. can)
1/2 container Cool Whip Free
2 Sugar Free Jell-O Pudding Snacks; Vanilla
3/4 cup Fiber One cereal
Cinnamon; to taste

Directions:
Combine pumpkin, Cool Whip and Jell-O in a bowl. Stir in Fiber One. Spoon into nonstick mini muffin tins and freeze. Makes 15 yummy “nuggets.”

My Pumpkin Crunchers
1 oz sugar free fat free vanilla pudding,
2 c. skim milk
15 oz canned pumpkin
8 oz Cool Whip Free, thawed
1 1/2 c. All Bran
1 tsp cinnamon

Combine pudding mix and milk. Then add pumpkin and cinnamon. Fold in Cool Whip and All Bran. Spray 28 muffin cups with cooking spray and spoon mixture into each cup and freeze.
Yield: 28 servings. Per serving= 37 Calories; trace Fat (4.1% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat.

Grape Salad

The grapes i bought were too tart so i made this salad to sweeten them up.

Grape Salad
1 TB sugar free fat free white chocolate pudding mix
3 TB skim milk
1 oz light cream cheese
1 C. Cool Whip Free, thawed
3 c. seedless red grapes

Combine pudding, milk, and cream cheese. Fold in Cool Whip and grapes. Chill until ready to serve.
Yield: 6 (1/2 cup) servings. Per serving= 92 cal, 1 g fat, 1g fiber, 20g carbs, 1g protein, ,137 mg sodium

pasta with soyrizo and spinach

This was really easy to make and I was surprised that it tasted pretty good too. I usually think of soyrizo as a mexican meat and this dish has a lot of Italian aspects.

Pasta with Soyrizo and Spinach
6 oz uncooked Smart Taste penne pasta
2 TB diced onion
6 oz uncooked soyrizo
15 oz fire roasted tomatoes, drained
15 oz water-packed artichoke hearts, rinsed, drained and quartered
Dash garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups chopped fresh spinach
2 tablespoons grated reduced fat Parmesan cheese

Cook pasta in a medium saucepan of boiling water. Meanwhile, in a large skillet, saute’ the onions. Add the soyrizo, tomatoes, artichokes, garlic powder, oregano, salt and pepper; combine well. Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta and add to soyrizo mixture. Sprinkle with Parmesan cheese.
Yield: 4 servings. Per serving= 312 Calories; 9g Fat (23.2% calories from fat); 14g Protein; 51g Carbohydrate; 9g Dietary Fiber; 3mg Cholesterol; 908mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fat.

Here’s the original recipe:
One serving:
1-1/4 cups pasta with 1 cup chorizo mixture
Calories: 635, Fat, 37g Fiber 5g

Pasta with Chorizo and Spinach
1-1/4 cups uncooked penne pasta
1/3 pound uncooked chorizo or bulk spicy pork sausage
1 small onion, thinly sliced
4 ounces sliced fresh mushrooms
1/3 cup water-packed artichoke hearts, rinsed, drained and quartered
1/3 cup chopped oil-packed sun-dried tomatoes, drained
1 garlic clove, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
4 teaspoons olive oil
3 cups chopped fresh spinach
2 tablespoons grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chorizo, onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper in oil until chorizo is no longer pink and vegetables are tender.
Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta; top with chorizo mixture. Sprinkle with Parmesan cheese. Yield: 2 servings.

Layered Chicken and Black Bean Enchilada Casserole

I made this today. It was very good.

Layered Chicken and Black Bean Enchilada Casserole

½ c. salsa
8 (6 inch) corn tortillas
1 cups diced cooked chicken breast meat
11 oz Rotel tomatoes with green chilies
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 oz light cream cheese
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1/2 cup shredded Mexican blend cheese

Preheat the oven to 375 degrees F (190 degrees C). Spread salsa over the bottom of an 11×7 inch baking dish. Cut tortillas in half. Place 8 tortilla halves over the sauce, overlapping where necessary. In medium bowl, combine chicken, tomatoes, cumin, chili powder, coriander and cream cheese. Heat in microwave 30-45 seconds to soften cream cheese; mix well. Then add cilantro and black beans. Spoon half of the chicken mixture over the tortillas. Place remaining tortilla halves over chicken mixture. Pour the remaining chicken mixture over the tortillas. Top with cheese. Bake for 30 minutes in the preheated oven. Let stand 10 minutes before serving.
Yield: 4 servings. Per serving= 398 Calories; 13g Fat (29.1% calories from fat); 27g Protein; 45g Carbohydrate; 9g Dietary Fiber; 55mg Cholesterol; 1146mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

The Lord will work out his plans for my life-
for your faithful love, O Lord, endures forever. Don’t abandon me, for you made me.
-Psalm 138:8

Peach Bread

This is my second time to make this one. This first attempt was good, but i thought it could be better. and here it is!

Peach Bread
18.25 oz white cake mix (or yellow cake mix)
2 egg whites
2 15 oz can peaches in Splenda/water, 1 drained, 1 undrained
1 tsp cinnamon
6 oz nonfat vanilla yogurt
1 tsp vanilla
Cooking spray

Combine cake mix, egg whites and liquid from peaches. Add cinnamon, yogurt and vanilla. Dice peaches and fold into batter. Pour into 2 loaf pans sprayed with cooking spray. Bake at 350* for one hour.
Yield: 20 servings (cut each loaf in 10 slices). Per slice= 131 Calories; 3g Fat (20.6% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 191mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.

The Lord will work out his plans for my life- for your faithful love, O Lord, endures forever. Don’t abandon me, for you made me. -Psalm 138:8

SW Mini Quiche

I also took these today. They were tasty!

Southwest Mini Quiche

1 cup roasted chicken breast meat
2 tablespoons onion
3 tablespoons skim milk
2 eggs
3 egg whites
1/4 cup roasted red pepper
1/2 cup corn kernels
6 corn tortillas
1/2 cup cheese, reduced fat Sargento mexican blend
1 tablespoons taco seasoning mix
2 ounces green chiles
¼ c. chopped cilantro

Preheat oven to 350 degrees. Spray 12-cup muffin pan with nonstick spray. Quarter the tortillas and place 2 quarters in each muffin cup. Place a spoonful of chicken in each tortilla cup. Mix onions, cream, egg substitute, peppers, corn and taco seasoning in bowl. Pour scan 1/4 cup of mixture over chicken. Bake for 25 minutes, remove and top with cheese.

Yield: 12 servings. Per quiche= 89 Calories; 3g Fat (29.9% calories from fat); 7g Protein; 9g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

The Lord will work out his plans for my life- for your faithful love, O Lord, endures forever. Don’t abandon me, for you made me. -Psalm 138:8

Buffalo chicken Pizza

What a big ol’ good ol’ day! I got to make lots of recipes today! I took the Pancake Squares today, plus made 2 more recipes.

This was good but the dressing was too much- too overwhelming. I was going to use a cup but used about 3/4, which was still too much so i’m cutting it to 1/2 cup.

Buffalo Chicken Pizza
Cooking spray
8 ounces crescent rolls, reduced fat, Pillsbury
1/2 cup fat free blue cheese salad dressing
1/2 cup wing sauce
1 1/2 cups roasted chicken breast meat
1 cup mozzarella cheese, 2%

Preheat oven to 375*. Spray cookie sheet with cooking spray. Spread crescent rolls on cookie sheet; seal seams. Bake 10-12 minutes, until just done. Spread dressing over crust. Combine chicken and wing sauce; spread over dressing. Top with cheese. Bake 10-12 minutes, until cheese has melted and crust is lightly browned.
Yield: 6 servings. Per serving= 280 Calories; 11g Fat (36.9% calories from fat); 19g Protein; 25g Carbohydrate; 0g Dietary Fiber; 39mg Cholesterol; 1207mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Other Carbohydrates.

The Lord will work out his plans for my life -for your faithful love, O Lord, endures forever. Don’t abandon me, for you made me. – Psalm 138:8