This was delicious!
Chili Chicken Stew
12 ounces chicken thighs, boneless, skinless
1/2 cup onion, chopped
1/4 cup green pepper, chopped
dash garlic powder, minced
2 teaspoons extra virgin olive oil
28 ounces canned tomatoes, undrained and chopped
15 ounces canned pinto beans, No salt added, drained
2/3 c salsa
2 tablespoons chili powder
1 teaspoon ground cumin
4 ounces light cream cheese
1/4 c. diced roasted green chilies
Cut chicken into 1-inch pieces. Cook chicken, onion, pepper, and garlic in hot oil in a Dutch oven until light browned. Add tomatoes, beans, salsa, cumin and chili powder. Cover, reduce heat and simmer 20 minutes. Add cream cheese and green chilies. Stir to combine and heat until cheese is well combined.
Yield: 5 servings. Per serving (little over 1 cup)= 269 Calories; 11g Fat (33.2% calories from fat); 21g Protein; 27g Carbohydrate; 7g Dietary Fiber; 61mg Cholesterol; 1111mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.
This tasted good but my tortillas were pretty soggy.
Mexican Layer Casserole
12 ounces chicken thighs, boneless, skinless, skinless chicken breast
1/4 c. chopped onion
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
15 ounces canned black beans, rinsed and drained
11 ounces canned corn, drained
1/2 cup light sour cream
3/4 cup cheese, reduced fat Sargento mexican blend, divided
14 1/2 ounces tomatoes with green chilies
6 medium corn tortillas, cut in half
Preheat oven to 350ºF. Coat a 13×9 pan with cooking spray. Cut chicken into bite-sized pieces. Place chicken in medium skillet and cook with onions, cumin, chili powder and paprika. Transfer chicken to a large bowl and add beans, corn, sour cream and tomatoes. Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with cheese. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
Yield: 6 servings. Per serving= 270 Calories; 8g Fat (25.0% calories from fat); 20g Protein; 33g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 927mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
We live by faith, not by sight. – 2 Cor. 5:7
These were pretty good, but I want to try them again without the vinegar and Splenda. I know, they probably aren’t Lancaster Green Beans then.
Lancaster County Green Beans
1/2 c chopped onion
3 T bacon bits
1/2 c water
2 t apple cider vinegar
2 t cornstarch
1/2 t mustard
1 T splenda
1 (16 oz) can cut green beans, rinsed and drained
1 hard boiled egg, chopped
Spray skillet with butter flavored Pam. Saute onion 5 minutes. Stir in bacon bits. In small bowl, combine water, vinegar, cornstarch, mustard and splenda. Mix well using wire whisk. Pour mixture into onion mixture. Cook for 3-4 minutes until mixture starts to thicken. Add green beans. Mix well to combine. Continue to cook for 5 minutes until mixture is heated through. Just before serving stir in chopped egg.
Yield: 4 servings. Per serving= 55 Calories; 2g Fat (31.6% calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Just a post to mention the new bars by Kellogg’s. Fiber Plus antioxidants bars. I tried the Chocolate Chip kind and they are delicious! I think I like them even better than the Fiber One bars. AND Wal-Mart had them for $1.88 so they are cheaper than the Fiber One bars.
Such a cute and tasty breakfast!
4 slices light bread, crusts removed
1 egg white
2 tsp dried chives
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded reduced fat cheddar cheese
Flatten bread with a rolling pin. Spray butter spray on one side of each slice. Press bread buttered side down into four muffin cups. Bake in preheated 350° oven for 12-15 minutes or until lightly toasted. Meanwhile, in a bowl, beat eggs, egg white, chives, salt and pepper. Spray skillet with cooking spray. Add egg mixture; cook and stir until eggs are completely set. Spoon into bread cups; sprinkle with cheese. Bake 1-2 minutes longer or until cheese is melted.
Yield: 2 servings. Per serving (2 cups)= 195 Calories; 8g Fat (34.3% calories from fat); 16g Protein; 20g Carbohydrate; 5g Dietary Fiber; 197mg Cholesterol; 649mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fat.
This was really good!
Chicken Enchilada soup
1 lb boneless chicken breasts, chopped into bite sized pieces
1/2 c. chopped onion
2 tsp minced garlic
2 (14 oz) fat free chicken broth
2 cups water
1 cup masa harina
10 oz enchilada sauce
4 oz Velveeta light
1 tsp chili powder
1/2 tsp cumin
15 oz can black beans
11 oz can yellow corn
1 cup zucchini, chopped
10 oz canned tomatoes with green chilies
Spray large soup pot with cooking spray. Cook onions and garlic in pot with chicken until translucent. Add broth and bring to a boil. Meanwhile in a medium bowl wisk 2 cups water and masa harina. Add to pot along with remaining ingredients.
Yield: 8 servings. Per serving (1 cup) = 305 Calories; 9g Fat (26.1% calories from fat); 27g Protein; 32g Carbohydrate; 5g Dietary Fiber; 55mg Cholesterol; 1049mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
I love meringue cookies! These would be great for Valentine’s Day.
3 egg whites, at room temperature
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 oz sugar free raspberry gelatin
1/2 cup sugar
1/2 cup miniature chocolate chips
Heat oven to 250 degrees.
Beat egg whites with salt and cream of tartar until foamy. Add gelatin and sugar gradually; beat until soft peaks form and sugar is dissolved. Beat in vinegar. Fold in chocolate chips. Drop meringue from teaspoon onto an ungreased cookie sheet lined with parchment or brown paper. (You can trim a brown paper grocery bag to fit the tray.)
Bake 25 minutes. Turn oven off and leave the cookies in the oven 20 minutes longer.
Yield: 36 cookies. Per cookie= 30 Calories; 1g Fat (22.9% calories from fat); 1g Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 43mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
These take a long time to cook but they are simple to put together. and good! those brussels sprouts are just little cabbages inside a meatball. Try it, you’ll like it! 🙂
1 1/2 lbs. lean ground beef, 96/4
1 c. uncooked instant rice
2 TB onion, chopped
1 egg white
¼ tsp garlic powder
1/2 tsp. pepper
1 16 oz. pkg. frozen brussels sprouts
1 (26.5 oz) Hunts Spaghetti Sauce
1 tsp. Italian Seasoning
In a large bowl, combine the first six ingredients and mix well. Shape two tablespoons around each frozen brussels sprout to form a meatball. Place in an ungreased casserole dish. Pour spaghetti sauce over meatballs. Sprinkle with Italian seasoning. Cover and bake at 350 for 1 hour and 15 minutes or until meatballs are cooked through.
Yield: 6 servings. Per serving (4 meatballs)= 251 Calories; 4g Fat (13.5% calories from fat); 23g Protein; 34g Carbohydrate; 6g Dietary Fiber; 44mg Cholesterol; 634mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable.
I’ve been sick for three days and eaten just toast and water. This bread was a nice change.
Sour Cream Dill Quick Bread
3 c. reduced fat Bisquick
1 c. reduced fat cheddar cheese, shredded
3/4 c. skim milk
1/2 c. light sour cream
1 TB Splenda
3/4 tsp dried dill weed
3/4 tsp mustard powder
Heat oven to 350*. Spray loaf pan with cooking spray. Stir ingredients together just until moistened. Pour into prepared pan. Bake 45-50 minutes or until golden brown. Cool completely before slicing (who can do that??). Store at room temperature up to 4 days or refrigerate up to 10 days.
Yield: 12 servings. Per serving= 155 Calories; 4g Fat (24.9% calories from fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 474mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
I made these before Christmas. I thought they were good.
3 cups pecan halves
3 tablespoons fat-free italian Parmesan salad dressing
2 teaspoons cumin
2 teaspoons crushed red pepper
HEAT oven to 325°F. Mix nuts, dressing, cumin and crushed red pepper flakes in medium bowl; toss to coat. SPREAD into single layer on foil-covered baking sheet. BAKE 20 min. or until lightly toasted, stirring after 10 min.
Yield: 12 servings. Per serving (1/4 cup)= 184 Calories; 18g Fat (84.2% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates.