These were pretty good!
Black Bean corn muffins
1/3 cup skim
1/2 cup diced roasted red pepper
1/2 cup corn
1/2 cup black beans
1/2 teaspoon granulated garlic
1 (8 1/2 ounce) box Jiffy corn muffin mix
1 teaspoon EVOO
Preheat oven to 400 degrees F. Spray a mini-muffin tin with pan spray.
In a large bowl, beat together the egg and milk. Add all remaining ingredients and mix well.
Fill the mini-muffin tins to three-quarters full and bake at 400 degrees F for 15-18 minutes until lightly browned.
Turn out and serve immediately or let cool on rack or towel.
Good with Cajun dishes, chili, fish, and even for breakfast!
Yield: 32 muffins. Per muffin= 42 Calories; 1g Fat (24.8% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.
These tasted ok but they are really sticky and gummy. I don’t think they are cookbook-worthy (meaning they won’t be in my next cookbook).
Carrot Cake Muffins
1 Box Angel Food Cake Mix
2 teaspoons Cinnamon
1 (1 oz.) Package Jello Sugar Free Instant Butterscotch Pudding Mix
1 Cup Shredded Carrots
1 (15 oz.) Can Crushed Pineapple in juice, undrained
15 oz. Pure Pumpkin
1/2 Cup Raisins
Preheat oven to 350 degrees. Mix first 6 ingredients together. Fold in raisins if using. Pour 1/2 Cup mixture into 14 wells of muffin pans spayed with nonstick cooking spray. Make sure you fill any unused wells with water. Bake for 50-60 minutes or until toothpick inserted in the middle comes out clean. Cool completely on a wire rack. Serves: 14 Per Serving: 164 Calories; trace Fat (1.2% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 310mg Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
These were good too!
1/2 pound ground beef, 96/4
1/2 pound sausage, reduced fat, JC Potter
1 egg white
1 cup stuffing cubes
Preheat oven to 350*. Cover jelly roll pan with foil and spray with cooking spray. Combine all ingredients and form 24 meatballs.
Yield: 24 meatballs. Per meatball= 52 Calories; 2g Fat (33.7% calories from fat); 5g Protein; 4g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 151mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.
This was delicious!
Orange Cranberry Bark
2 c. chocolate chips
1 TB fresh orange zest
1/3 c. craisins
Cover jelly roll pan with foil. In medium bowl, melt chocolate chips in microwave, stirring after every 40 seconds. Add orange zest and craisins; combine well. Spread in prepared pan. Chill. Break into pieces.
Yield: 16 servings. Per serving= 142 Calories; 8g Fat (47.0% calories from fat); 1g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
another T-day snack! 🙂
Cocktail Orange Pecans
2 c. pecan halves
1 TB fresh orange zest
1 TB light margarine
2 TB vanilla vodka
Combine all ingredients in 1.5 quart slow cooker. Cover and cook 1-2 hours, stir occasionally.
Yield: 8 servings. Per serving= 195 Calories; 19g Fat (85.5% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 1/2 Fat.
This was another Thanksgiving yummy!
Holiday Fruit Salad
2 granny smith apples, cored and diced
2 navel oranges peeled, all white pith removed, diced
1/3 C craisins
15oz can crushed pineapple in juice, not drained
2 TB Splenda
Combine all ingredients and chill for at least one hour.
Yield: 8 servings. Per serving= 79 Calories; trace Fat (1.1% calories from fat); 1g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1 1/2 Fruit.
Happy Thanksgiving everyone! This yummy turkey is what we enjoyed today.
Apple Cider Turkey Breast
4 pounds turkey breast, boneless and skinless, thawed
2 packets apple cider, sugar free packet
2 tsp. kosher salt
2 tsp. paprika
1 tsp. freshly ground black pepper
1/2 tsp. rosemary
1/2 tsp. garlic powder
1/4 tsp. chipotle pepper
Remove any gravy or giblet packets and discard or save for another use. Place the breast in a 5 quart slow cooker. combine the sugar free apple cider packet with 1/4 cup boiling water; pour over the turkey. Combine the remaining apple cider packet, salt, paprika, black pepper, rosemary, garlic powder, and chipotle pepper. Rub over the top of the turkey breast. Cover the crockpot and cook on LOW for 7-9 hours or high 4-6 hours.
Yield: 12 servings. Per serving= 173 Calories; 1g Fat (5.8% calories from fat); 37g Protein; 1g Carbohydrate; trace Dietary Fiber; 94mg Cholesterol; 393mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fat.
Thanks to Jeff for this quick and easy recipe!
Teriyaki Stir Fry
2 teaspoons extra virgin olive oil
7 ounces smoked sausage, healthy ones
1 cup bell pepper
1 tablespoon onion
1 cup broccoli flowerets
1 cup pineapple
dash garlic powder
2 TB teriyaki sauce
1 cup brown rice, cooked
Add olive oil to skillet or wok. Add sausage, pepper, onion and broccoli. Stir fry until vegetables are crisp tender. Add pineapple, garlic powder and teriyaki sauce and heat through. Serve over cooked rice.
yield: 3 servings. 1 serving= 251 Calories; 7g Fat (24.6% calories from fat); 12g Protein; 35g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 1036mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fruit; 1/2 Fat.
These are not a quick dish but they were tasty! and they’ll make your nose run a bit.
MEXICAN CHARRO BEANS
2 qts. of boiling water
1 lb. dry pinto beans (I soaked them over night)
2 slices of Bacon, cooked and chopped
2 teaspoons chili powder
14.5 oz tomatoes with green chilies, undrained
1 Small Onion (Chopped)
1 fresh OR Pickeled jalapeno (Added whole)
2 garlic cloves (Chopped)
1/2 cup Cilantro (Chopped)
Salt, garlic powder,onion powder to taste.
When water comes to a rolling boil, then add your beans and bacon, not before. Let SLOW boil for at least an hour with a lid on the pot. You want to keep the bean juice on and above your beans at all times, at least 2 inches. After a good 1 1/2 hrs. of cooking, add the rest of the above ingredients and cook at a LOW and SLOW Boil with the lid on it for another 1-1/2 hrs. Add HOT water if needed, only a small bit at a time, you want your bean juice to thicken, remember to always keep your juices at least a good 2″ inches above your beans. VERY IMPORTANT:The last 30 mins. of cooking add your salt and seasonings, but not until then.. this is what will help thicken up your juices.
Yield: 6 servings. Per serving (1 1/2 cups)= 291 Calories; 2g Fat (6.6% calories from fat); 18g Protein; 53g Carbohydrate; 19g Dietary Fiber; 2mg Cholesterol; 346mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.
This recipe came from the WW boards. It’s easy and tasty!
4 c. popped 94% ff popcorn
1 oz Almond Bark
Melt almond bark in microwave, being careful not to burn. Add popcorn, being sure to leave out all unpopped kernels. Fold popcorn in until well coated. Pour onto cookie sheet covered with wax paper. Sprinkle with candy sprinkles and cool.
Yield: 4 servings. Per serving=
54 Calories; 3g Fat (40.8% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat; 1/2 Other Carbohydrates.