PB&J Bars

This recipe has been rolling around in my head for quite a while. Tonight was the night I actually tried it out! They turned out great! It’s a keeper!

PB&J Bars
1/3 cup honey roasted peanut butter
1 cup reduced fat Bisquick®
1 cup quick cooking oats
4 ounces unsweetened applesauce
1/3 cup packed brown sugar
1/2 cup jam, smucker’s sugar free

Preheat oven to 350*. Spray 11×7 pan with cooking spray. Combine peanut butter, Bisquick, oats, applesauce and brown sugar. Spread into 11×7 pan. Spread jam over oat mixture. Bake 30-35 minutes.
Yield: 16 bars. Per bar= 105 Calories; 4g Fat (29.0% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Mexican Tomato Corn Soup

I made this over night. I makes a nice lunch!

Mexican Tomato Corn Soup
1/4 cup diced onion, diced
1 cup shredded carrots, diced
14 1/2 ounces canned roasted tomatoes, undrained
2 1/2 cups tomato juice, low sodium
15 ounces fat-free chicken broth, low-sodium chicken broth
11 ounces mexicorn, undrained
1/4 cup green chili peppers
1 1/2 teaspoons chili powder
1 1/2 tsp ground cumin
1 dash cayenne pepper
1 cup corn kernels
1 cup salsa

Combine all ingredients in 3 quart slow cooker.
Cook on low 6-8 hours.
Yield: 5 servings. Per serving(about 2 cups)= 160 Calories; 1g Fat (5.6% calories from fat); 9g Protein; 35g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 754mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 0 Fat.

Red beans & Rice

I made this tonight. It was delicious! and quick and easy!

New Orleans Red Beans and Rice
1/2 c. brown rice
2 TB onion, chopped
1 green bell pepper, seeded & chopped
dash garlic powder
1 c. diced lean ham
1 can red kidney beans, rinsed & drained
1 tsp. Cajun seasoning
½ c. fat free reduced-sodium chicken broth

Cook the rice according to package direction, omitting any fat. Spray skillet with cooking spray. Add onion, bell pepper, and garlic; cook, stirring occasionally, until softened, 3-4 minutes. Add ham and cook, stirring occasionally, until it starts to brown, 4-5 minutes. Add the beans and Cajun seasoning, cook, stirring occasionally, until heated through, 1-2 minutes. Add the broth and cook until liquid is almost completely absorbed, about 2 minutes. Serve over rice.
Yield: 3 servings (about 1 ½ cups each). Per serving= 262 Calories; 3g Fat (11.1% calories from fat); 20g Protein; 40g Carbohydrate; 7g Dietary Fiber; 21mg Cholesterol; 1291mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Other Carbohydrates.

Whatever you do, do your work heartily, as for the Lord rather than for men…It is the Lord Christ whom you serve. -Col. 3:23, 24 (NASB)

cheeseburger soup

This was ok. not sure i’ll make it again though.

8 ounces ground beef, 96/4
4 ounces Velveeta Light
1 cup celery
1/2 cup green pepper
2 cups fat-free beef broth
1/2 cup onion
15 ounces canned tomatoes
1 cup shredded carrots

Brown ground beef and onion in small skillet. Add all ingredients to 3 quart crock. Cook on low 6-8 hours.
Yield: 5 servings. Per serving= 189 Calories; 6g Fat (27.6% calories from fat); 23g Protein; 14g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 1007mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Georgia Peach Daiquiri

These were really good! I used canned peaches instead of fresh.

Georgia Peach Daiquiri
3 cups (6 medium-size) peeled and chopped fresh peaches
1/4 Cup lime juice
2 teaspoons rum extract
1 Tablespoon Splenda Granular
2 1/2 Cups cold Diet Mountain Dew

Place peaches and lime juice in a blender container. Cover and process on BLEND for 10 to 15 seconds or until peaches are mushy. Add rum extract, Splenda, and Diet Mountain Dew. Re-cover and process on HIGH until smooth. Evenly pour into 6 daiquiri glasses. Serve at once
Serves 6 (1 Cup)= Each serving = 40 calories, 0g Fat, 1g Protein, 9g Carbohydrate, 9mg Sodium, 6mg Calcium, 1g Fiber

Whatever you do, do your work heartily, as for the Lord rather than for men…It is the Lord Christ whom you serve. – col. 3:23, 24 (NASB)

Beef & Barley Stew w/ cornbread

I made this up today with leftover roast from the other day. It was even more delicious than I thought it would be! you could probably add a little water as it’s really thick. I like it that way though. And the servings are pretty large so they are a little high in calories but it’s a good way to get some veggies.

Beef & Barley Stew w/Cornbread

15 1/4 ounces canned tomatoes, okra & corn, low sodium
15 ounces canned peas
15 ounces canned green beans
1 cup celery
1 cup shredded carrots
2 cups sirloin tip roast, trimmed, cooked
4 cups fat-free beef broth
1 teaspoon italian seasoning
1/2 teaspoon black pepper
1 teaspoon onion powder
1/2 cup quick cooking barley
8 ounces corn muffin mix, jiffy
1 egg
1/3 cup skim milk

Add okra, tomatoes, corn, peas, green beans, celery, carrots, diced roast, broth, seasonings, barley and broth to 5 quart slow cooker. Combine corn muffin mix, egg and milk and pour over top of veggie mixture. Cook on low 7-9 hours.
Yield: 6 servings (about 1 1/2 cups per serving). Per serving= 394 Calories; 9g Fat (19.0% calories from fat); 32g Protein; 54g Carbohydrate; 7g Dietary Fiber; 81mg Cholesterol; 1220mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.

Mint chocolate cake mix cookies

i liked these. I like the soft doughiness of cake mix cookies.

Mint Chocolate cake mix cookies
18.25 oz reduced sugar cake mix, devil’s food
1/2 c. unsweetened applesauce
1/2 c. mini chocolate chips
2 egg whites
2 TB water
2 tsp mint extract

Preheat oven to 350*. Spray cookie sheet with cooking spray. Combine all ingredients. Place tablespoonfuls of dough on cookie sheet. Bake 10-12 minutes.
Yield: 34 cookies. per cookie= 68 Calories; 1g Fat (17.6% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 125mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Bourbon Brownies

These were ok but not quite as flavorful as I would have liked. of course, that may be my fault as I ran out of unsweetened cocoa…

Bourbon Fudge Brownies
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cups sugar
1 c. Splenda
3 TB light margarine, softened
½ c. unsweetened applesauce
1/2 teaspoon vanilla extract
1 large egg
1 egg white
Cooking spray

Preheat oven to 350°. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk. Combine sugar and margarine in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined. Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.
Yield: 12 servings. per serving= 145 Calories; 3g Fat (22.0% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

texas beef barbecue

I made this today- it was tasty!

Texas Beef Barbecue
1 boneless beef sirloin tip roast (4 lbs)
1 c. spicy V8 juice
1/2 c. water
1/4 c. white vinegar
1/4 c. ketchup
2 TB worcestershire sauce
2 TB packed brown sugar
1/2 tsp salt
1 tsp ground mustard
1 tsp smoked paprika
1/2 tsp chili powder
1/8 tsp black pepper

Put roast in 5 quart slow cooker. Combine all remaining ingredients and pour over roast. Cook on low 8-10 hours or until meat is tender.

chive scalloped potatoes

this was not bad. I missed the cheese though.

Chive Scalloped Potatoes

2 teaspoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
3/4 cup 2% milk (I used skim)
1 teaspoon minced chives
2 medium potatoes, peeled and thinly sliced

In a small saucepan, melt butter. Stir in the flour, salt, pepper and mustard until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in chives.
In a 3-cup baking dish coated with nonstick cooking spray, layer half of the potatoes, 1/3 cup white sauce, remaining potatoes and remaining sauce. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until potatoes are tender. Yield: 2 servings. 2 servings.

Nutrition Facts: 3/4 cup equals 197 calories, 6 g fat (3 g saturated fat), 17 mg cholesterol, 679 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.