Coconut cookies

These are too good!

Coconut Cookies
18.25 oz white cake mix
1/4 c. water
1/2 c. coconut flakes
1 tsp coconut extract
2 egg whites

Preheat oven to 350*. Spray cookie sheets with cooking spray. Combine all ingredients.  Roll into balls and place on prepared cookie sheets.
Yield: 36 cookies.  Per cookie= 67 Calories; 2g Fat (25.3% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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This smelled soooo good!  And it tasted good too!

Spinach and Artichoke Dip Chicken

12 ounces chicken breasts, no skin, no bone, R-T-C
10 3/4 fluid ounces soup, cream of chicken, 98% ff
7 ounces frozen chopped spinach, thawed
14 ounces canned artichoke hearts, rinsed and chopped
1/2 cup cream cheese, WW whipped RF
1 teaspoon onion powder, halved
1/8 cup Parmesan cheese, reduced fat
1/4 cup mozzarella cheese, 2%
1 cup water
1/2 tsp black pepper

Lightly grease crockpot with PAM. Place chicken breasts into crockpot. In a separate bowl, mix soup, spinach, artichokes, onion powder, Parmesan cheese, cream cheese, water, and pepper. Pour mixture over chicken breasts. Cook on high 4-6 hours or low 7-8 hours. Stir in mozzarella cheese right before you are ready to eat. Serve over pasta, rice or couscous.

Yield: 4 servings. Per serving (over 1 cup)= 298 Calories; 11g Fat (32.9% calories from fat); 27g Protein; 22g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 813mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

Raspberry Chicken supreme

I’m undecided on this.  The mustard cuts the sweet and makes it savory. 

Raspberry Chicken Supreme

1 cup Instant brown rice
¼ c. water
½ c. sugar free raspberry preserves
2 TB Dijon-style mustard
1 lb skinless, boneless chicken breasts, cut into 2 inch cubes
20 oz canned pineapple chunks, undrained

In 2 quart slow cooker, place frozen chicken; add rice. Combine preserves, water and mustard. Pour over rice. Pour pineapple and juice over preserve mixture. Cover and cook on low-heat setting for 8-10 hours or until liquid is absorbed and chicken is cooked to 170 degrees.

Yield: 4 servings. Per serving (about 1 ½ cups)= 339 Calories; 3g Fat (7.1% calories from fat); 24g Protein; 60g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 155mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

Brunch Casserole –yuck!

I did NOT like this.  It won’t be in my next crock pot book.

Brunch Casserole

Nonstick cooking spray

8 ounce package meatless breakfast links

1 10-3/4- ounce can condensed cream of potato soup

2/3 cup milk

2 teaspoons Worcestershire or steak sauce

1/4 teaspoon freshly ground pepper

1 28-ounce package frozen loose pack diced hash brown potatoes with onion and peppers, thawed

1 10 oz pkg frozen broccoli, cauliflower and carrots in cheese

sauce, thawed

1/2 cup shredded cheddar cheese (2 ounces)

1. Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray. Brown sausage according to package directions; cool slightly. Slice links into 1/2-inch pieces.

2. In slow cooker combine soup, milk, Worcestershire or steak sauce, and pepper. Stir in potatoes, vegetables with cheese sauce, and sausage pieces.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Turn off cooker. Sprinkle mixture with cheese. Cover and let stand 15 minutes before serving. Makes 6 to 8 servings.

Nutrition facts per serving:

calories: 290 total fat: 8g saturated fat: 3g monounsaturated fat: 3g polyunsaturated fat: 1g cholesterol: 15mg

sodium: 1075mg carbohydrate: 40g total sugar: 4g

fiber: 6g protein: 18g vitamin A: 0% vitamin C: 35%

calcium: 20% iron: 17%

Stuffed Baked tomatoes

A tasty side dish! 

Stuffed Baked Tomatoes

4 small tomatoes (total 1 lb), halved lengthwise
3 ounces shredded 2 % mozzarella cheese (1/2 cup)
1/4 cup roughly chopped fresh basil leaves
1 tablespoons freshly grated Parmesan cheese
Salt and freshly ground black pepper

Heat oven to 400° F. Scoop out the inside of each tomato half with a melon baler and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and a pinch of salt and pepper. Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes. Serve warm.

Yield: 2 servings.  Per serving= 130 Calories; 5g Fat (36.4% calories from fat); 10g Protein; 12g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 275mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fat.

Cabbage Casserole

I love the flavors in this casserole!  AND you get a nice serving of vegetables in this meal!

Cabbage Casserole

12 ounces ground beef, 96/4
1/4 cup diced onion, chopped
16 ounces shredded cabbage
1/4 cup bell pepper, chopped
1 cup brown rice, instant
1/2 cup water
14 ounces tomato sauce
14 1/2 ounces canned tomatoes, undrained
1 Tablespoon vinegar
2 teaspoons Worcestershire Sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Brown the beef with onion, drain. Put meat mixture in 3 quart slow cooker. Top with cabbage, green pepper, and rice. Combine water, tomato paste, tomatoes, vinegar, Worcestershire sauce, salt, pepper, and garlic powder. Pour into slow cooker. Cook on low 3-4 hours.

Yield: 4 servings. Per serving (about 1 ½ cups)= 306 Calories; 4g Fat (10.2% calories from fat); 25g Protein; 48g Carbohydrate; 7g Dietary Fiber; 49mg Cholesterol; 1115mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Texas Coleslaw

I’m trying to eat more veggies.  This is a different take on coleslaw.  I like it!

Texas Coleslaw
1 lb. shredded cabbage
2 T. cilantro ( chopped)
1 c. corn kernels

1/2 c. light Ranch Dressing
1T. lime juice
1t.cumin
1 t. cayenne pepper

Mix together the first seven ingredients in a large bowl.
 In a small bowl, combine all four of the dressing ingredients and mix well.
 Pour the dressing over the cabbage mixture, making sure all of the ingredients are well combined.
 Chill for 20 minutes to blend flavors
Yield: 4 servings.  Per serving (about 1 cup)= 148 Calories; 8g Fat (43.5% calories from fat); 4g Protein; 18g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 315mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.