Creamy Corn Chipotle Dip

I got this recipe from It’s really good. I used corn that i grilled and cut off the cob. The sweetness of the corn mixed with the spice of the chipotle peppers is yummy!

Creamy Corn Chipotle Dip
4 oz light cream cheese
2 TB canned chipotle peppers in adobo sauce, seeded
3 cup frozen corn kernels, or fresh corn kernels*
2 Tbsp fresh lime juice
1 1/2 tsp ground cumin
1/2 tsp table salt

Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. 12 servings (about 3 tablespoons)
Per serving= 60 Calories; 2g Fat (27.7% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Beef Enchilada Rice

I’m thinking this one might be better the next day…give those flavors more time to blend. it was pretty good though.

Beef Enchilada Rice
8 oz ground beef, 96/4
2 TB taco seasoning or enchilada seasoning mix
1/3 c. chopped diced onion
1 tsp. minced garlic
1 (3 oz.) can green chilies
1 can chopped tomatoes
2 c. cooked boil in bag rice (i used wild rice blend because that’s what i had)
1 tsp. parsley flakes (optional)
1 c. reduced fat shredded cheese
8 oz can tomato sauce

Brown meat, add onion, garlic and tomato juice. Add season mix, chilies and tomatoes. Heat and add cooked rice. Top with cheese.
Makes 4 servings. Per serving= 267 Calories; 7g Fat (22.7% calories from fat); 23g Protein; 32g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 809mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Other Carbohydrates.

Revised Chocolate PB Bars

Ok, it was time to make these good and gooey!

chocolate-peanut butter squares
3 cups popped plain popcorn
2 cups crisp rice cereal
2 cups circle oat cereal
1 cup wheat chex cereal
1 TB light margarine
1 oz unsweetened chocolate, chopped
16 oz marshmallows
1/4 cup honey roast peanut butter
2 TBS unsweetened cocoa powder
1 1/2 tsp vanilla extract

Line 9×13 inch baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. spray with nonstick spray. Melt marshmallows in large bowl (microwave 2 minutes). Add the popcorn, rice cereal, wheat chex and oat cereal in a very large bowl. Melt margarine and chocolate in a small saucepan. Add peanut butter and stir. Remove from heat and add vanilla and cocoa powder. Add the peanut butter mixture to the cereal mixture and combine well. Press mixture firmly into prepared pan.
Yield: 24 bars. Per serving= 112 Calories; 3g Fat (19.8% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 92mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

Raspberry Hoisin Chicken

The Pecan Pie Muffins were delicious!
I really liked this chicken recipe today too. I grilled it with pineapple and asparagus.

Barbecue Raspberry Hoisin Chicken
½ cup frozen raspberries
½ c. sugar free raspberry preserves
1/2 cup hoisin sauce
3 tablespoons rice vinegar
dash garlic powder
1 tsp orange zest
dash ginger
1/8 teaspoon freshly ground pepper
Pinch of crushed red pepper
1 1/2 pounds boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips
(I just left the chicken as it was and didn’t grill on skewers.)

Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce. Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours. Preheat grill to medium-high or preheat the broiler to high. Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade), and thread onto 4 skewers, distributing equally. Grill the chicken until browned and cooked through, 3 to 4 minutes per side. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through, about 5 minutes per side.Yield: 4 servings= 283 Calories; 10g Fat (28.9% calories from fat); 30g Protein; 27g Carbohydrate; 2g Dietary Fiber; 123mg Cholesterol; 1049mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1 Other Carbohydrates.

Pecan Pie Muffins

This is from my recipe club Cooking With Faith.

Pecan Pie Muffins
1/2 cup packed brown sugar
1/2 c. Splenda
1/2 cup all purpose flour
2 egg whites
4 TB light margarine, melted
1 cup chopped pecans

Preheat oven to 350 degrees. Mix all ingredients in a bowl with a wooden spoon. Pour into a greased mini-muffin pan, filling each cup 2/3 full. Bake 12 to 15 minutes.
Yield: 24 muffins. per muffin= 69 Calories; 4g Fat (53.7% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Broccoli Quiche Bites

I’m also making these tonight. They smell wonderful baking!

Broccoli Quiche Bites
cooking spray
2 cup frozen broccoli, thawed and finely chopped
2 oz pimiento, drained
dash garlic powder
3 eggs
2 egg whites
2 oz smoked cheddar cheese, shredded
1/8 tsp ground red pepper
dash hickory salt

Coat a mini muffin pan with cooking spray. Combine broccoli, pimiento, garlic powder, eggs, egg whites and cheese in large bowl. Stir well. Add red pepper and salt. Spoon batter into miniature muffin pan. (approx. 1 tablespoon batter per cup). Bake at 425°F for 10 minutes or until set. Cool in pans 1 minute. Remove from pans and serve immediately. These can be made in advance and gently reheated in a warm oven just prior to serving.
Yield: 24 mini mufifns. 2 Per Serving= 36 Calories; 2g Fat (49.9% calories from fat); 3g Protein; 1g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.