I got this recipe from WeightWatchers.com. 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.

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.

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.

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.

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.

yikes! these were REALLY hard to get out of the pan. Do NOT overcook. maybe turn the oven to 375* ?

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.

I made these to take to work. They taste ok but they don’t hold together. not enough marshmallow cream.

chocolate-peanut butter squares
3 cups popped plain popcorn
2 cups crisp rice cereal
2 cups circle oat cereal
1 TB light margarine
1 oz unsweetened chocolate, chopped
1 (7 1/2 oz) jar marshmallow creme
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 combine the popcorn, rice cereal, and oat cereal in a very large bowl put the butter and chocolate in a large nonstick saucepan and cook over low heat. cook, stirring until melted, 1-2 minutes. remove pan from heat, add marshmallow creme, peanut butter, cocoa powder and vanilla. returen the skillet to heat and cook,s tirring until well blended and hot, 2-3 min scrape the marshmallow mixture on top of the cereal mixture. with a rubber spatula, tir vigourously until the cereal mixture is evenly coated. scrape into the baking pan. spray your hands with nonstick spray; press down firmly on the mixture to form an even layer; let cool completely. lift from teh pan using the foil as handles. with a serratedk nife lightly sprayed with nonstick spray cut into 18squares. Yield: 18. Per serving= 97 Calories; 3g Fat (29.7% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

I revised a recipe to create this delicious frittata today.

Apple and cheddar frittata
cooking spray
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8″-thick pieces 4 oz smoked cheddar cheese, shredded
4 large eggs
3 egg whites
¼ c. skim milk
¼ tsp hickory salt
¼ tsp black pepper

Preheat oven to 450 degrees, with rack set in top third. Spray 9 inch pie plate with cooking spray. Layer ½ the apple slices in pie plate, top with ½ of the cheese. In medium bowl, combine eggs, egg whites, salt and pepper; pour over cheese. Layer remaining apple slices in pan and top with remaining cheese. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Let rest 5 minutes. Cut into wedges, and serve.
Yield: 4 servings= 201 Calories; 10g Fat (44.5% calories from fat); 13g Protein; 15g Carbohydrate; 2g Dietary Fiber; 202mg Cholesterol; 460mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat.

I made these for dinner tonight. They weren’t bad, they had good flavor but they are a much thicker pancake than I like so I don’t think I’ll make them again. If YOU make them, let me know what you think…

Cinnamon Cluster Pancakes
Serving Size : 4 pancakes
3 cups Fiber One Honey Clusters– lightly crushed
1 cup reduced fat Bisquick
1 egg
1 egg white
1 cup skim milk

MIX cereal and Bisquick in medium bowl; set aside. Beat eggs and milk with wire whisk until well blended. Add to cereal mixture; mix well. PREHEAT large nonstick griddle or skillet sprayed with cooking spray on medium heat. Ladle batter onto griddle. Cook until bubbles form on tops, then turn over to brown other sides.
Per pancake=
258 Calories; 4g Fat (14.4% calories from fat); 8g Protein; 41g Carbohydrate; 9g Dietary Fiber; 48mg Cholesterol; 540mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

serve with sugar free syrup.