Grilled corn Dip

I made this dip as a sample at the farmers market yesterday. Everyone enjoyed it!

Grilled Corn Dip
6 medium ears sweet corn, husks removed
¼ c. Vidalia onion, chopped
1 jalapeno pepper, finely chopped
Dash garlic powder
8 oz light cream cheese
1/2 teaspoon chili powder

Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Cut corn from cobs- should have about 2 cups. Spray large skillet with cooking spray; saute’ the onion, jalapeno and garlic. Add corn; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat. Put cream cheese in large bowl; add corn mixture and sprinkle with chili powder. Combine well. Serve with tortilla chips.
Yield: about 2 cups, 8 servings. Per serving= 126 Calories; 6g Fat (38.7% calories from fat); 5g Protein; 15g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Chocolate PB Bonbons

These were good…I took them to work and everyone seemed to love them but I just wasn’t all that impressed by them. They remind of the peanut butter dreams i make that are a lot less trouble.

Chocolate PB Bonbons
4 ounces light cream Cheese, softened
3/4 cup skim milk
1 (4.1 oz) pkg JELL-O Chocolate Instant Pudding, sf ff
1 cup thawed lite COOL WHIP Whipped Topping
24 reduced fat NILLA Wafers
1 c. milk chocolate chips, melted
1 TB creamy peanut butter

Line 24 miniature muffin cups with liners. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in COOL WHIP. Spoon into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each cup; stand wafer in cup. Freeze 2 hours or until firm. Peel liners off bonbons. Melt dipping chocolate as directed on pkg.; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Let stand until chocolate is firm. Keep frozen.

Breakfast Bundt Cake

This was REALLY good! you can’t go wrong with cream cheese and sausage!

Breakfast Bundt Cake
½ pound reduced fat sausage
1 1/2 packages light cream cheese
1/2 cup reduced fat shredded Cheddar cheese
1 tsp onion powder
2 cups reduced fat baking mix
3 eggs, beaten
1 egg white
1 cup skim milk

Preheat oven to 350 degrees F (175 degrees C). spray Bundt pan with cooking spray. Cook the sausage in a skillet over medium heat. Drain on paper towels and crumble. In a large bowl, combine the sausage, cream cheese, cheddar cheese, onion powder and baking mix. In another bowl, beat together the eggs and the milk. Add the egg mixture to the flour/cheese mixture; stir just to moisten. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Remove immediately from the pan and cool slightly on a wire rack. Serve warm. May also be frozen if desired.
Yield: 12 servings. Per serving= 226 Calories; 12g Fat (47.9% calories from fat); 11g Protein; 18g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 596mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Apple Crisp Bread

This was pretty good. It does remind you of an apple crisp more than an actual bread.

Breakfast Crisp Bread
1 1/2 cups quick cooking oats
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup margarine, softened
1 egg
1 apple

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9×9 inch baking pan. In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.
Yield: 9 servings. Per serving= 144 Calories; 4g Fat (24.1% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 244mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Zucchini cakes

These were so delicious! They didn’t hold together well–i think because i needed to drain the zucchini a little more. But they were great!

Zucchini Cakes
2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons light margarine
1 cup stuffing cubes
2 TB cup minced onion
1 teaspoon Old Bay Seasoning
Cooking spray

In a large bowl, combine zucchini, egg, and margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well. Shape mixture into patties. Spray medium skillet with cooking spray. Saute’ patties iuntil golden brown on both sides.
Yield: 6 cakes. Per cake= 113 Calories; 3g Fat (26.5% calories from fat); 4g Protein; 17g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 375mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Cowboy Tacos

I’m not really sure why these were called “Cowboy” Tacos. They are sort of a SW casserole though. It was easy to cook up and tasted great!
I didn’t serve it with taco shells or tortillas. It was fine as is.

Cowboy Tacos
1 1/2 lbs pork stew meat, fat trimmed
4 TB taco seasoning (I make my own, salt-free)
15 oz canned black beans, rinsed & drained
1 c. salsa
1/3 c. sugar free apricot preserves

Spray large skillet with cooking spray. Cook stew meat with taco seasoning until meat is cooked through. Add beans, salsa and preserves. Simmer until heated through and liquid decreases.
Yield: 5 servings. Per serving (about 3/4 cup)= 255 Calories; 7g Fat (23.4% calories from fat); 30g Protein; 20g Carbohydrate; 5g Dietary Fiber; 61mg Cholesterol; 537mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable.

Breakfast Casserole

This was delicious!!

Breakfast Casserole
Cooking spray
1/2 cup stuffing cubes
1/2 cup shredded Cheddar cheese
3 eggs
1 egg white
3/4 cup skim milk
1 teaspoon dry mustard
1 cup cooked lean ham, cubed

Spray 8×8 inch glass baking dish or small casserole dish with cooking spray. Add stuffing cubes. Sprinkle cheese on top of stuffing. In a large bowl, beat together eggs, milk and dry mustard. Pour egg mixture over croutons and cheese. Sprinkle on cubed ham. Cover with plastic wrap, and refrigerate overnight. Preheat oven to 375 degrees F (190 degrees C). Let casserole stand at room temperature while oven heats. Bake in preheated oven for 40 minutes, until eggs are set. Let sit for 5 minutes before cutting. Can also be frozen and microwaved later.
Yield: 4 servings. Per serving: 271 Calories; 9g Fat (31.2% calories from fat); 21g Protein; 25g Carbohydrate; trace Dietary Fiber; 167mg Cholesterol; 1115mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.