I’m cleaning out my deep freeze. 🙂
This turned out very good. The pork had a light seasoning and was very moist.
I only cooked a little over a pound of boneless pork chops but if you want to extend the cooking time add more pork or even some potatoes to the crock.
1 lb frozen boneless pork chops
1 c. fat free Zesty Italian dressing
2 TB low sodium soy sauce
Place pork in 3 quart slow cooker. Pour dressing and soy sauce over the pork. Cook on low 4 hours.
Yield: 4 servings. Per serving= 180 Calories; 7g Fat (34.1% calories from fat); 22g Protein; 7g Carbohydrate; trace Dietary Fiber; 67mg Cholesterol; 1192mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 1/2 Other Carbohydrates.
College football starts next week. Here’s a super easy recipe you can serve at your tailgate party.
Easy BBQ Beef
1 lb beef stew meat (pork would be great too!)
1/2 cup barbecue sauce
Put beef in 1.5 quart crock; add a couple tablespoons of barbecue sauce. Not too much or the sauce can burn. When the beef is done add the remaining barbecue sauce and stir. Serve with sliced dinner rolls.
Yield: 6 servings. Per serving (not including bun)= 146 Calories; 6g Fat (36.7% calories from fat); 20g Protein; 3g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 197mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Other Carbohydrates.
Therefore if you have not been faithful in the use of worldly wealth, who will entrust the true riches to you? -Luke 16:11 NASB
I hear a lot of people say they don’t buy okra because they only like it fried and they know that’s not good for them. I love fried okra and here’s how I do it.
Spray a large skillet with cooking spray, add sliced okra (fresh from the farmers market), sprinkle with corn meal and cajun seasoning. Saute’ on medium heat. Stir ocassionally. I let it sit under a lid for a little of the cooking time. It’s delicious and every bit as good as FRIED. but better for you!
You know, sometimes you can make something a certain way that you just don’t think of making it any other way. I’ve made chocolate cake with cherry pie filling a million times. BUT last night I thought “what if I put cherry pie filling in white cake?” Well, of course, it is equally delicious!
I made these as cupcakes but I think it would be really good as a bundt cake!
18.25 oz white cake mix
20 oz sugar free cherry pie filling
1/2 c. water
2 egg whites
Preheat oven to 350^. Combine cake mix, water and egg whites. Fold in cherry pie filling. Bake in muffin tins or bundt pan.
I created this recipe this morning and baked it at work–YUM! It was sweet and gooey and delicious! Sort of a monkey bread with apple pie filling thrown in.
Gooey Apple Goodness
15 ounces Biscuits, Pillsbury buttermilk
1/3 cup packed brown sugar
1/3 cup splenda
2 teaspoons cinnamon
2 tablespoons caramel topping, sugar free
21 ounces apple pie filling, no sugar added
In medium bowl, combine brown sugar, Splenda, and cinnamon. Cut biscuits into fourths and toss into brown sugar mixture. Spray bundt pan with cooking spray. Place half the biscuits into bottom of prepared bundt pan. In small saucepan, combine apple pie filling (do cut the apples up a bit) and caramel topping; heat through. Spread apple mixture over biscuits in pan. Spread remaining biscuits over the apple mixture and top with any remaining brown sugar mix left in biscuit bowl. Bake at 375^ 20-30 minutes.
yield: 8 servings. per serving= 198 Calories; 2g Fat (7.6% calories from fat); 3g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 494mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1/2 Other Carbohydrates.
I’ll post the original recipe, but I made this in the crock pot with 2 lbs of chicken thighs. I just mixed the “marinade” and poured it over the frozen chicken and cooked it on low in a 3 qt crock. I would think 6-8 hours on low…I was running out of time and put it on high after about 5 hours. It is good, I’m not sure “unbelieveable” but good nonetheless.
1/4 cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves
In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight. Preheat an outdoor grill for high heat. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
I’m not sure how to make these stick together. The flavor was good but I wish I had cooked them in a skillet instead of on the grill as they fell apart and fell between the grates. So, maybe cook it in a skillet like a sloppy joe recipe?
finely diced jalapeno
1 lb. ground beef, 95% ff
4 oz light cream cheese
Combine ingredients in skillet and cook until done.
Yield: 4 servings. Per serving= 352 Calories; 8g Fat (51.4% calories from fat); 14g Protein; 2g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 193mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
I think this is a Joanna Lund recipe that I got through Cooking With Faith. They were ok…maybe something you would like with tea or something. Seems like they would be really good for a diabetic… The recipe is supposed to make 16 but I could only get 14 small cookies. It’s a very sticky dough.
Serves 4 (4 cookies) (tea sized cookies)
1 (4-serving) package sugar-free instant vanilla pudding mix
3/4 Cup Bisquick Heart Smart Baking Mix
1 egg, or equivalent in egg substitute
1/4 Cup unsweetened applesauce
Preheat oven to 375 degrees.
In a large bowl, combine dry pudding mix and dry baking mix.
Add egg and applesauce.
Mix well to combine.
Drop by spoonfuls onto parchment lined cookie sheet to form 16 cookies.
Flatten slightly with a fork dipped in Splenda.
Bake for 6 to 7 minutes.
Place on a wire rack and allow to cool.
131 Calories, 3g Fat, 3g Protein, 23g Carbohydrates, 571mg Sodium, 25mg Calcium, 0g Fiber
Diabetic Exchanges: 1/ 1/2 Starch
Carb Choices: 1 1/2
The Lord will work out his plans for my life– for your faithful love, O Lord, endures forever. Don’t abandon me, for you made me. – Psalm 138:8
I tried a new veggie tonight! I got a couple of patty pan squash at the farmers market. They are the squash that have a sort of flower shape. I pierced them with a knife and baked in the oven at 375* about 35 minutes or so. Then I cut their tops and scooped them out a little and put some WW whipped cream cheese in there. Sprinkled that with smoked paprika, chili powder and onion powder and viola’! The insides are similar to spaghetti squash–little strings. Tasty!
This is a recipe from my recipe club. Or OUR recipe club as the case may be…. 🙂
I used shredded potatoes (hashbrowns) instead of sliced potato. I love having breakfast for dinner!
Serves 8 (6 HUs per serving)
1 medium onion(s)
1/2 large green pepper(s), diced
6 large whole uncooked white potato, sliced
4 cup(s) Egg Beaters Egg Beaters
10 slice(s) Canadian-style bacon, diced
1 tbsp olive oil
1 tsp black pepper
1 1/2 cup(s) Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Mild Cheddar Cheese, divided
1 1/2 tsp table salt
5 spray(s) cooking spray
Spray frying pan with cooking spray. Sauté Canadian bacon over low to medium heat until nicely browned. Remove from pan and set aside.
Add olive oil, onions and peppers to the pan and sauté for a few minutes until vegetables start to brown. Add sliced potatoes, salt and pepper (to taste), cover and allow the potatoes to cook until almost done, turning as needed to avoid burning.
Add egg beaters, stir into potatoes. Add 3/4 cup of shredded cheese, stir, cover and allow to cook until eggs are set. Add remaining cheese, cover and cook until cheese is melted.