Pumpkin Pie Crunch

This is really good! Nice sweet crunch! It would be good to bag up and give to neighbors and co-workers.

Pumpkin Pie Crunch
1/8 cup packed brown sugar
1 tablespoon pumpkin pie spice
2 TB light margarine
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
2 C. Fiber One, Caramel Delight cereal

In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
Yield: 8 cups. Per serving (1/2 cup each)= 99 Calories; 2g Fat (14.6% calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 0 Other Carbohydrates.

“Gray hair is a crown of splendor; it is attained by a righteous life.”
Proverbs 16:31(NIV)

Mac & Cheese

I’ve been looking for a mac and cheese recipe for the crock-pot. I looked at a few and came up with this. It is really good! But still higher in fat and calories than I wish it was… 😦

Mac & Cheese
1 3/4 c. water
2 c. Smart Taste elbow macaroni
7 oz. Healthy Ones smoked sausage
4 oz Velveeta Light
1/2 tsp mustard powder
1/2 c. shredded reduced fat cheddar cheese
2 oz light cream cheese

Spray 3 qt slow cooker with cooking spray. Add water and macaroni to slow cooker. Slice sausage and add to slow cooker; sprinkle with mustard powder. Place Velveeta on top. Cover and cook on low 3 hours. Add cheddar cheese and cream cheese; stir to combine. Heat through then serve.
Yield: 5 servings. Per serving= 345 Calories; 11g Fat (28.0% calories from fat); 21g Protein; 44g Carbohydrate; 5g Dietary Fiber; 46mg Cholesterol; 1100mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

“Be strong and courageous. Do not be terrified; do not be discouraged, for the Lord your God will be with you wherever you go.” Joshua 1:9 (NIV)

Twinkie Cake

I made this last night. The flavor is good but the jello makes all of the cakes soggy. I don’t really like soggy cake. And it’s VERY small. I used 12 WW sponge cakes so perhaps they are smaller than real twinkie cakes. But I haven’t seen the reduced fat Twinkies in a long time.

LIGHT TWINKIE CAKE
10 Light Twinkies
1 Small Box Sugar Free Strawberry Jello
1 1/2 Cups Hot Water
2 Cups Fat Free Cool Whip
Fresh Strawberries (optional)

Unwrap each Twinkie and place into a 9X13 pan. Mix the Jello with the water and gently pour over the Twinkies. Try to just get the liquid on the Twinkies and not all over the pan. Spread the cool whip evenly on top and refrigerate for at least 2 hours. Serve each Twinkie with a strawberry sliced in half and placed on top. You could add more strawberries if you like to make a strawberry shortcake, but you’ll need to add points accordingly depending on how many strawberries you add. Serves: 10 Per Serving: 154 Calories; 2g Fat (9.3% calories from fat); 1g Protein; 32g Carbohydrate; 0g Dietary Fiber; 10mg Cholesterol; 200mg Sodium.

Popcorn Brittle

I tried making the Popcorn Brittle in Cooking Light but it had molasses in it and that did NOT taste good!

This is much better.

Popcorn Brittle
1 1/2 cups sugar
1/4 cup water
3 tablespoons corn syrup
1 tablespoon light margarine
1 tsp baking soda
3 cups popped 94% fat-free butter flavor microwave popcorn
1/4 teaspoon salt

Line cookie sheet with foil and spray with cooking spray. Pop bag of microwave popcorn. Smash 3 cups of the popcorn; set aside. In medium saucepan, bring sugar, water and corn syrup to a boil. Boil until it reaches “hard ball” stage on candy thermometer. Add margarine, baking soda and salt. Combine well but do not stir too much or it loses the fluffiness. Continue to boil until lightly golden. Add popcorn and pour onto prepared cookie sheet.

Yield: 16 pieces. Per piece= 90 Calories; trace Fat (3.9% calories from fat); trace Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat; 1 1/2 Other Carbohydrates.

Cranberry Chicken

I’ve read really great reviews on this but I was rather nonplussed by it.

Cranberry Chicken

Serves: 4

1 onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
1-1/2 lb skinless, boneless chicken breast
1/4 cup catsup
2 Tbsp firmly packed brown sugar
1 tsp dry mustard
2 tsp cider vinegar
1-1/2 Tbsp cornstarch blended with 2 Tbsp water

In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook on LOW until chicken is very tender when pierced (5-1/2 to 6-1/2 hours). Lift out chicken when done. Blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt, pour over chicken.
264 Calories; 2g Fat (8.2% calories from fat); 40g Protein; 19g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 293mg Sodium

Zucchini cornbread

This was…interesting. It was a bit mushy in the middle but the edges had a nice “crust”. Flavor was pretty bland. I don’t think I would make it again.

Zucchini Cornbread

4 cups shredded zucchini
1 onion, chopped
1 eggs, beaten
1 egg white
1 (8.5 ounce) package dry corn muffin mix
1/4 teaspoon ground black pepper
1 c. reduced fat Cheddar cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese. Bake in a preheated oven for 60 minutes.

Yield 9 servings. Per serving= 181 Calories; 8g Fat (39.5% calories from fat); 7g Protein; 21g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 390mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1 1/2 Other Carbohydrates.

Beef & Macaroni

I’m a little iffy on this one. It’s a pretty small portion for still a fair amount of calories. The cheese soup is really sticky so this dish is also. The taste was ok. But it’s mostly meat, could use more pasta but there go the points. I think i’ll try it as more of a tex-mex thing and add Rotel or something…

Beef & Macaroni
12 oz ground beef, 95%
Onion
1 c uncooked macaroni, Smart Taste
½ tsp basil
½ tsp thyme
1 tsp Worcestershire sauce
1 tsp salt
10 ¾ oz can cheddar cheese soup
1/3 c. water

Brown beef and onions in skillet. Drain and place in 2 quart slow cooker. Combine all ingredients in cooker. Cover and cook on high 2-2 ½ hours stirring once.
Yield: 4 servings. Per serving= 379 Calories; 6g Fat (24.6% calories from fat); 12g Protein; 31g Carbohydrate; 6g Dietary Fiber; 26mg Cholesterol; 594mg Sodium. Exchanges: 0 Vegetable.