These were okay. i probably won’t make them again though…something just seemed to be missing. probably the fat! : )
Coconut Oatmeal Cookie Bars
1 cup packed brown sugar
1/2 cup applesauce
1/2 cup Splenda
1/4 cup egg beaters
1/4 cup water
1 tsp. vanilla
3 cups oats
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
½ c. coconut flakes
Heat oven to 350 degrees F. In a large bowl, beat brown sugar, applesauce and Splenda until creamy. Add egg beaters, water and vanilla; beat well. Add combined oats, flour, salt , baking soda and coconut; mix well. Press dough into an ungreased 9×13 pan. Bake 30-35 minutes. Yields: 24 bars Nutritional Information: 104 Calories; 1g Fat (10.1% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
I made this tonight but probably won’t make it again. The shrimp really messed it up. It’s hard to get good shrimp here.
Shrimp ‘n’ Black Bean Chili
Serving Size : 4cooking spray
1/2 cup chopped onion
1/2 cup chopped green pepper
15 oz canned black beans — rinsed and drained
14 1/2 oz diced tomatoes — undrained
1 cup fat-free chicken broth
1/3 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried basil
1/2 pound cooked shrimp — peeled and deveined
Spray large saucepan with cooking spray. Saute’ onion and green pepper for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired. (Add POINTS for rice, not Included in nutritional facts.) Per Serving (excluding unknown items): 188 Calories; 2g Fat (9.0% calories from fat); 22g Protein; 22g Carbohydrate; 7g Dietary Fiber; 111mg Cholesterol; 748mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.
This was ok…I probably won’t make it again though. I think I just don’t like sweet meat and the honey really did make it sweet. Or maybe I would have liked it better with light cream cheese instead of fat free sour cream?
South of the Border Casserole
1/2 pound ground beef, 96/4
2 tablespoons diced onion
1/2 cup bell pepper
2 jalapenos, fresh jalapeno peppers, minced (use rubber gloves)
2 medium whole tomatoes (28 ounce)
1 cup nonfat sour cream
1 tablespoon honey
1 tablespoon chili powder
1/2 teaspoon salt
4 ounces pasta, smart taste
Brown ground beef. Add the onions and green pepper, cooking until softened. Stir in the jalapeno peppers, tomatoes, sour cream, honey, chili powder and salt.
Add the pasta and 1 cup water. Stir, cover, lower the heat and gently simmer until the pasta is tender, about 25 minutes. Stir every five minutes, to keep the pasta from sticking to the saucepan bottom.
Yield: 4 servings. Per serving= 244 Calories; 3g Fat (11.4% calories from fat); 20g Protein; 38g Carbohydrate; 5g Dietary Fiber; 37mg Cholesterol; 380mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.
This turned out very well!
Chili Relleno Breakfast Bake
1 c. shredded reduced fat cheddar cheese
12 oz. fat free evaporated milk
3 egg whites
6 , 7″ corn tortillas, torn into 2″ pieces
8 oz chopped green chilies
1/2 cup salsa
2 Tbsp. chopped cilantro
Preheat oven to 350. Spray an 8″ square baking dish with nonstick cooking spray and set aside. In a large bowl, combine cheese, milk, egg whites, tortillas, green chilies, and salsa. Mix well; pour into prepared pan. Bake for 35 minutes or until set. Sprinkle cilantro over the top. Let stand 5 minutes before serving.
Yield: 4 servings. Per serving= 268 Calories; 7g Fat (23.6% calories from fat); 19g Protein; 33g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 706mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Non-Fat Milk; 0 Fat.
These are pretty good but I had no idea how fatty ground pork is so i’m not sure i’ll ever make them again.
Pork stuffing Balls
1/2 cup herb-seasoned dry bread stuffing mix
3/4 cup hot water
1 pound ground pork
1/2 tsp sage
1/2 tsp fennel seed
dash red pepper flakes
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 egg, beaten
Preheat oven to 350*. In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and seasonings. Shape the mixture into 1 inch balls. Place the balls on a large baking sheet covered with foil. Bake 35-45 minutes, until golden brown.
Yield: 32 balls. Per ball: 47 Calories; 3g Fat (62.4% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.
What does it profit a man to gain the whole world, and forfeit his soul? -Mark 8:36
This was REALLY good!
Crock pot Pork Chops and Potatoes in Mustard Sauce
1 ½ lbs bone in pork sirloin chops, frozen
1 lb potatoes — thinly sliced
1 10 3/4-ounce can Campbell’s 98% Fat Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1 dash garlic powder
1/4 teaspoon black pepper
2 TB onion – sliced
In 3 quart slow cooker, place pork chops. Top with potatoes. Mix soup, chicken broth, mustard, thyme, garlic, pepper and onion. Pour over potatoes. Cover and cook on LOW for 7 to 9 hours or on HIGH 4 to 5 hours. Yield: 4 servings. Per serving: 308 Calories; 8g Fat (25.0% calories from fat); 27g Protein; 30g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 573mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
This came from the recipe club. It was pretty good the first day, but not as good on following days.
HU 2 Serving size 6
11 oz. Mandarin Oranges – drained
1 1/2 oz. sliced almonds
1/3 cup Newmans Own LF Sesame Ginger salad dressing
16 oz. shredded cabbage – coleslaw mix
Mix everything together Let sit for flavors to blend.
This one came from Cooking Light magazine Sept. 2008