sweet & spicy kielbasa

I thought this was really good. One of my friends didn’t seem to like but another one loved it.

Sweet & Spicy Kielbasa
2 TB brown sugar — packed
2 TB Splenda
3 tablespoons spicy mustard
1/2 small onion — finely chopped
14 oz turkey kielbasa — cut in 2″ chunks

Combine brown sugar, Splenda, mustard, & onion in 1.5 quart slow cooker, add kielbasa, stirring to coat evenly. Cover and cook on low heat 2-1/2 – 3 hours, stirring occasionally.
Yield: 4 servings. Per serving= 175 Calories; 5g Fat (28.4% calories from fat); 13g Protein; 17g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 1006mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

cheddar & Green Onion Biscuits

The original recipe calls for sour cream but i didn’t have any. They were great without it anyway! The original recipe had more milk but it was too much so i’ve decreased it here. Add a little more if your dough is too stiff.

Cheddar & Green Onion Biscuits
1 cup all-purpose flour
1 cup whole wheat flour
1 Tbsp Splenda
2 tsp baking powder
1 tsp table salt
1/4 tsp baking soda
3 Tbsp light margarine, cut into small pieces
3 oz cheese, reduced fat Sargento mexican blend
1/4 cup finely chopped Green Onions
2/3 cup skim milk
Cooking spray

Preheat 450 degrees. Combine flour, Splenda, baking powder, salt, & baking soda in large bowl, stir with whisk. Cut in margarine to coarse-meal look. Add cheese and onions, toss well. Add buttermilk. Stir just until moist. Drop by 1/4 c (2 ounces each) onto Pam baking sheet, or can roll out or just drop into a muffin tin. Bake 15 min or until edges are brown. Remove from pan and cool on rack.

Yield: 12. Per biscuit= 110 Calories; 3g Fat (25.5% calories from fat); 5g Protein; 16g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 394mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Raspberry Cinnamon Muffins

These were moist and delicious!

Raspberry Cinnamon Muffins
1 1/2 cups all-purpose flour
1/2 cup Splenda
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup vanilla fat-free yogurt
1/4 light margarine, melted
3 tablespoons skim milk
1 large egg, lightly beaten
cooking spray
1/4 cup sugar free raspberry preserves
1/2 teaspoon ground cinnamon

Preheat oven to 375º. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist. Place 9 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Sprinkle with cinnamon. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.
Yield: 9 muffins. Per muffin= 130 Calories; 3g Fat (22.0% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 278mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Tangy Mustard Coleslaw

This was good!

Tangy Mustard Coleslaw
16 ounces shredded cabbage
2 tablespoons white wine vinegar
2 tablespoons Splenda
2 tablespoons dijon mustard
2 tablespoons miracle Whip Free
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper

Place cabbage in large bowl. Combine white wine vinegar, Splenda, mustard, Miracle Whip Fee, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.

Yield: 5 large servings. Per serving= 34 Calories; trace Fat (11.7% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Breakfast Pot Pie

This is delicious!

Breakfast Pot Pie
8 oz reduced fat Pillsbury crescent rolls
1/3 lb reduced fat sausage
2 eggs
1 egg white
½ tsp onion powder
¼ tsp black pepper
½ c. reduced fat cheddar cheese

Preheat oven to 350^. Cook and drain sausage. Spray 8×8 pan with cooking spray. Lay ½ of crescent rolls in bottom of pan and seal perforations. Sprinkle sausage over crescent rolls. Beat eggs and egg whites; pour over sausage. Sprinkle cheese over eggs. Top with remaining crescent rolls. Bake 15 minutes or until golden brown and eggs have set.
Yield: 6 servings. Per serving= 234 Calories; 14g Fat (52.6% calories from fat); 12g Protein; 17g Carbohydrate; 0g Dietary Fiber; 87mg Cholesterol; 553mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fat.

Crustless Strawberry Pie

This is great! I think it might be good for diabetics too.

Crustless Strawberry Pie
4 cups sliced strawberries
2 cups water
1 package (.3 oz) strawberry sugar free Jell-O
1 pkg (.8 oz)Vanilla COOK AND SERVE (not instant) sugar free and fat free pudding
Cool Whip (optional)

Slice strawberries and place in bottom of pie plate. Add water, Jell-O and pudding in saucepan and bring to a boil. Boil for about 45 seconds to one minute. Pour over strawberries. Let cool for about 15 minutes. Refrigerate for about 3-4 hours before serving. Serve with Fat Free Cool Whip.You can use a graham cracker crust if desired.
NOTE: You may substitute any fruit such as raspberries, peaches, blackberries, etc. Use the matching flavored Jell-O to the fruit you use. If you use blackberries, use the mixed berry Jello.
Yield: 6 servings. Per serving (not including Cool Whip)= 50 Calories; trace Fat (6.8% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit.

Quick Crisp Snack Bars

These were tasty!

Quick Crisp Snack Bars

INGREDIENTS
1/3 cup honey
1/2 cup honey roasted peanut butter
1/4 cup nonfat dry milk powder
3 cups multigrain crisp rice cereal
1 cup Honey Cluster Fiber One Cereal

DIRECTIONS
In a large saucepan, combine the honey, peanut butter and milk powder. Cook and stir over low heat until blended. Remove from the heat; stir in cereals. Press into an 8-in. square dish coated with cooking spray. Let stand until set. Cut into bars.
Yield: 9 bars. 1 bar= 174 Calories; 8g Fat (37.4% calories from fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.