I did NOT like these.
OVEN FRIED DILL PICKLES
Serving Size: 20 pickles
1/4 cup yellow cornmeal
1 tsp cajun seasoning
1 tsp smoked Papirika
20 large dill slices
Preheat oven to 450 degrees Combine cornmeal and seasonings in shallow dish or pie plate; Stir well. Press pickle slices in cornmeal mixture. Place pickles ona large baking sheet coated with cooking spray. Lightly coat pickles with cooking spray. Bake at 450 degrees for 12 minutes or until golden brown. Let stand for 5 min.
This made a delicious breakfast this morning.
Baked Artichoke Frittata
14 oz canned quartered artichoke hearts, drained
½ c. shredded reduced fat cheddar cheese
3 egg whites
1/2 c. skim milk
1/4 teaspoon hickory smoked salt
1/4 teaspoon pepper dash ground nutmeg
2 TB reduced fat grated Parmesan cheese
Spray 9 inch pie pan with cooking spray. Spread artichokes in pan. Sprinkle cheddar cheese on top. In medium bowl, beat eggs and egg whites with milk, salt, pepper, and nutmeg. Pour mixture over artichokes & cheddar. Top with Parmesan.
Bake at 350°F until frittata is puffy and lightly browned and center feels firm (about 25 minutes).
Yield: 4 servings. Per serving= 165 Calories; 7g Fat (40.4% calories from fat); 14g Protein; 10g Carbohydrate; trace Dietary Fiber; 154mg Cholesterol; 651mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
This is a quick and easy recipe!
13.8 oz Pillsbury pizza crust
1/4 cup spaghetti sauce
30 slices Turkey Pepperoni
2 oz sliced Black Olives
1 cup shredded fat-free mozzarella cheese
1 1/2 c. spaghetti sauce
Roll out crust. Spread on spaghetti sauce. Layer on mozzarella, pepperoni, and black olives. Fold olver dough to create pouch. Seal up edges, then bake seam side down for 20-25 minutes at 350*. Use the remaining spaghetti sauce for dipping.
Yield: 6 servings. Per serving= 286 Calories; 8g Fat (23.6% calories from fat); 15g Protein; 40g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 1281mg Sodium. Exchanges: 0 Fruit; 0 Fat.
I’ll post the original recipe, but i halved everything and used 1 1/2 lbs of boneless skinless chicken thighs instead of breasts. i think this would be good in the crock pot too.
Spicy Southern Barbecued Chicken
Serves: 8Serving Size: One chicken part with sauce Removing the chicken fat and skin and adding no salt to the tasty sauce makes this chicken favorite heart-healthy.
3 lb. chicken parts (breast, drumstick, and thigh), skin and fat removed
1 large onion, thinly sliced
3 tablespoon vinegar
3 tablespoon Worcestershire sauce
2 tablespoon brown sugar
black pepper to taste
1 tablespoon hot pepper flakes
1 tablespoon chili powder
1 cup chicken stock or broth, skim fat from top
1. Place chicken in a 13x9x2″ pan. Arrange onions over the top. 2. Mix together vinegar, Worcestershire sauce, brown sugar, pepper, hot pepper flakes, chili powder, and stock. 3. Pour over the chicken and bake at 350º F for 1 hour or until done. 4. Baste occasionally. NUTRITION INFOCalories: 177.2Fat: 4.6 g Carbohydrates: 23.3 g Protein: 11.2 g
I also made this corn from Grill Power.
Grilled Chili Lime Corn
1 tsp chili powder
1 tsp lime zest
2 limes, juiced
1 tsp salt
6 pieces corn on the cob, husked
Preheat grill. Stir together chili powder, lime zest, juice and salt. brush over husked corn. grill over medium heat until tender and lightly charred.
Yield: 6 servings. per serving= 86 cals, 1g fat, 3 g fiber.
I made this when i grilled Buffalo Burgers the other day. It’s from my new cookbook Grill Power.
1 large cabbage head
salt and pepper to taste
1 1/2 tsp garlic powder
4 foil sheets
Cut cabbage into 8 wedges and remove the core. Sprinkle with salt, pepper and garlic powder. Wrap 2 wedges in one piece of foil. Grill 30 minutes or until tender.
(I also sprinkled some with cajun seasoning and some with Hickory Salt.)
Yield: 8 servings. Per serving= 28 calories, trace fat, 6g carb, 2g protein, 3g fiber
Man, this was good! I made it today with ground beef from a local farmer, so I know it wasn’t lean but wow! was it good!
1 lb ground beef
2 TB Frank’s wing sauce
1 TB fat free blue cheese dressing
combine well and form into 4 patties.
Grill until desired doneness.
Yield: 4 patties.
I made this at work today. It was a big hit!
Heavenly Caramel Cake
16 oz Angel Food Cake mix
14 oz can fat free sweetened condensed milk
½ c Smuckers fat free caramel topping w/Splenda
8 oz cool whip Free, thawed
Bake cake mix per package directions. While cake is still warm, poke holes all over it using the end of a wooden spoon. Pour sweetened condensed milk and caramel topping over cake, allowing it to seep into the holes. Once cool, top with Cool Whip.
Yield: 14 servings. Per serving= 254 Calories; trace Fat (0.5% calories from fat); 5g Protein; 57g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 295mg Sodium. Exchanges: 2 Other Carbohydrates.
I created this tonight. It was yummy!
Beef Pot Pie
1/4 cup diced onion
1 1/2 cups beef top round, roasted
1 1/2 cups potatoes
1 cup shredded carrots
2 cups celery
1 tsp Montreal steak seasoning
15 ounces canned green beans
1 ounce gravy, dry mix, brown
1 c. water
8 ounces crescent rolls, reduced fat, Pillsbury
Preheat oven to 375*. Spray medium skillet with cooking spray. Saute’ onions until translucent. Add carrots and sliced celery; sprinkle with steak seasoning. Cook veggies until crisp-tender. Spray 13×9 pan with cooking spray. Dice cooked roast and spread over 13×9 pan. Dice potatoes and add to pan. Drain green beans and add to pan. Pour celery mixture over green beans. Combine gravy mix and water. Pour all over pan. Unroll crescent rolls and form a crust over the pot pie mixture. Bake 12-15 minutes or until crust is lightly browned.
Yield: 6 servings. Per serving= 330 Calories; 12g Fat (31.0% calories from fat); 25g Protein; 33g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 782mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fat.
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
I got this from the WW Boards. It was ok. The jello didn’t really mix in well. I think it would be yummy on top of brownies! 🙂
8 Oz. Cool Whip Free
8.5 gm Sugar Free Strawberry Jell-O (4 serving size)
2 Cups Chopped fresh strawberries
Put whipped topping in bowl, add Jell-O mix, stir until well blended. Add chopped strawberries and mix well. Refrigerate 30 min. Serve. Serving size is approximatly 3/4 cup.
Yield: 4 servings. Per serving= 127 Calories; trace Fat (2.5% calories from fat); 2g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 78mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 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