This was pretty good and certainly easy.

Bubble Up Enchiladas
1/2 lb. extra lean ground beef, 96/4
4 ounces canned diced green chilies
15 ounces canned black beans, drained and rinsed
10 Pillsbury Buttermilk small biscuit ; cut into fourths
1/2 cup(s) Kraft 2% Shredded Colby and Monterey Jack Cheese
10 ounces Old El Paso Mild Enchilada Sauce

Preheat oven to 375. Brown ground beef. Drain. Mix meat, beans, green chilies and enchilada sauce. Cut biscuits into fourths using scissors and toss into mixture. Add 1/3 cup cheese and toss to combine. Pour into greased 9X13 and top with remaining cheese. Bake at 375 about 25 minutes or until done.
Yield: 6 servings. Per serving= 291 Calories; 10g Fat (32.3% calories from fat); 17g Protein; 32g Carbohydrate; 5g Dietary Fiber; 44mg Cholesterol; 739mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

I love frittatas! They make such a quick and easy dinner!

Southwest-Style Chicken Frittata
Makes 4 servings
6 large eggs, lightly beaten
1 (6-ounce) boneless, skinless chicken breast, cooked and thinly sliced
2 ounces shredded reduced-fat cheddar
1/2 cup salsa
Salt and freshly ground black pepper

Heat broiler. Season eggs with salt and pepper. Heat and 8-inch cast-iron or ovenproof nonstick skillet over medium heat. Spray pan (including sides) with cooking spray and add chicken, dispersing meat around the pan in a single layer. Pour eggs over chicken and cook, undisturbed, until eggs are almost set, about 5 minutes. Sprinkle eggs evenly with cheese and dollop with salsa. Broil until eggs are set, frittata is puffed up, and cheese is melted, about 1 minute. Cut into 4 portions and serve hot.
This recipe is from The South Beach Diet Quick & Easy Cookbook.
Nutritional Information= 200 calories, 10 g fat (4 g sat), 3 g carbohydrate, 23 g protein, 0 g fiber

This was great!

Anniversary Chicken

1.30 lb skinless boneless chicken thighs
1/2 C. teriyaki basting sauce
1/2 C light or ff ranch dressing
1/2 C light shredded cheddar cheese
3 gr onions chopped
2 slices cooked bacon, chopped

Preheat oven to 350^. Heat oil in a skillet and brown chicken breasts 4-5 mins. on each side.
Place chicken in a 9×13 baking dish. Brush with teriyaki sauce, then spoon the ranch dressing on the breasts. Sprinkle with cheese, gr. onions, and bacon bits. Bake for 25-35 mins. or until juices run clear and chicken is not pink.
Yield: 5 servings. Per serving= 273 Calories; 16g Fat (50.5% calories from fat); 28g Protein; 8g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; 1639mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fat.

This simple salad would go great with the chicken recipe I will post next!

Garden Vegetable Salad
6 oz chopped romaine lettuce
2 cup chopped broccoli
1 cup matchstick-cut or shredded carrots
1/2 cup KRAFT Light Ranch Dressing
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese

Combine all ingredients; toss to coat with dressing.
Yield: 4 large servings. Per serving= 149 Calories; 10g Fat (59.1% calories from fat); 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 414mg Sodium. Exchanges: 1 Vegetable.

This was spicy hot! but good.

Nacho Cheese Potato Soup
4.9 oz Betty Crocker au gratin potatoes
1 c. roasted corn
14.5 oz tomatoes w/green chilies
2 c. water
1 c. skim milk
2 oz Velveeta Light

Combine potatoes, sauce packet, corn, tomatoes, and water in large saucepan. Bring to a boil then reduce heat and simmer until potatoes are tender. Add milk and Velveeta Light.
Yield: 5 servings. Per serving (about 1 cup)= 197 Calories; 3g Fat (15.0% calories from fat); 9g Protein; 35g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 1200mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

These are pretty good! I think next time I will decrease the craisins a bit and add a couple tablespoons of mini chocolate chips.

Chocolate Cherry Oatmeal Cookies
3/4 cup whole wheat flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup light margarine
1/2 cup splenda
3/4 cup packed brown sugar
2 eggs
2 1/2 cups quick cooking oats
1/2 cup dried cranberries

Preheat oven to 350^. Combine flour, cocoa, baking soda, cinnamon, nutmeg, salt and oatmeal in a bowl; set aside. Combine margarine, Splenda, brown sugar and eggs. Add oat mixture. Spray cookie sheet with cooking spray and drop tablespoonfuls of dough o cookie sheet. Bake for 10 to 12 minutes, until edges are set. Cool completely. Either serve cookies or stack between sheets of waxed paper in an air-tight container and freeze for up to two weeks before serving.
Yield: 32 cookies. Per cookie= 71 Calories; 2g Fat (26.6% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

This did not turn out well. It cooked way too fast and had none of the great wild rice flavor.

Cajun Shrimp & Rice
1 28 oz can diced tomatoes, undrained
14 oz can ff chicken broth
¼ c. diced onion
½ c. diced green bell pepper
6 oz box Uncle ben’s wild rice
¼ c. water
Garlic powder
½ tsp Cajun seasoning
1 lb shrimp
Hot sauce (optional)

In 3 qt slow cooker combine tomatoes, broth, onion, bell pepper, rice, water, garlic and Cajun seasoning. Cover and cook on low 5-6 hours or on high 3 to 3 ½ hours. Stir shrimp into rice mixture and cover. Cook 15 minutes on high. Sprinkle with hot sauce

This was very good! I had to dust off my bread machine for this one.

Mexican Sunset Bread (Bread Machine)
Yield: 1 loaf (about 2 pounds)

• 2/3 cup water
• 1/2 cup light sour cream
• 3 tablespoons chunky salsa
• 1 1/2 teaspoons taco seasoning
• 4 1/2 teaspoons Splenda
• 1 1/2 teaspoons dried parsley flakes
1/2 tsp salt
• 3 1/3 cups bread flour
• 1 1/2 teaspoons active dry yeast

1. In a bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. 2. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

This is delicious! and a great way to get in some veggies!

Italian Sausage Stew
1/2 lb Turkey Italian sausage, thickly sliced
1/4 cup diced onion
1 garlic clove, minced
1 cup sliced carrot
1 teaspoon dried basil
2 zucchini, diced
1 (14 1/2 ounce) can chopped tomatoes
1 (14 ounce) can fat-free beef broth
2 cups finely shredded cabbage
1/4 teaspoon pepper
1 (15 ounce) can great northern beans, drained
1 cup small shell pasta (or other small pasta)
2 c. water

In a deep saucepan, sauté sausage until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes; stir in zucchini, tomatoes, beef broth, cabbage, salt and pepper. Bring stew to a boil; reduce heat and simmer, covered, for 30 minutes. Add beans, pasta and water; cook an additional 15 minutes or until pasta is tender.
Yield: 5 servings. Per serving= 293 Calories; 5g Fat (14.2% calories from fat); 23g Protein; 47g Carbohydrate; 10g Dietary Fiber; 30mg Cholesterol; 1025mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat.

I made these for a co-workers birthday today. Delicious!

Red Velvet Cupcakes

For Frosting
2/3 c. Jet-Puffed Marshmallow Creme
1 c. Cool Whip Free, thawed
2 oz light cream cheese, softened
1 tbsp. Splenda No Calorie Sweetener (granulated)

For Cupcakes
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food
2 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
Two 25-calorie diet hot cocoa mix packets
2 egg whites
2 TB mini semi-sweet chocolate chips, divided
1/2 oz. red food coloring

Directions:
Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes). Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don’t worry, your cupcakes will puff up once baked! Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 – 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them. Enjoy!

Yield: 21 cupcakes. 1 cupcake= 199 Calories; 3g Fat (14.8% calories from fat); 3g Protein; 42g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 396mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.