I love these! Nice hint of dill!
16 oz fat free miniature pretzel twists
2 TB light margarine
1 tsp garlic powder
2 tsp dill weed
1/2 tsp lemon pepper
Preheat oven to 350*. Cover 15×10 jelly roll pan with foil; spray with cooking spray. Place pretzels in large bowl. In small bowl, melt margarine with garlic powder, dill weed and lemon pepper. Pour over pretzels and stir to combine. Spread pretzels on prepared pan. Bake 12 minutes, stirring twice. Store in airtight container.
Yield: 8 servings. Per serving (1 cup)= 155 Calories; 2g Fat (10.0% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 701mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.
These tasted great, but they didn’t hold together. Instead of bars it was actually more like crumbles.
Peanut Butter Granola Bars
1/2 c. peanut butter
1/3 c. honey
1 TB olive oil
1 tsp vanilla
3 1/2 c. old fashioned oats
1/4 c. packed brown sugar
1/3 c. Splenda
1/3 c. mini chocolate chips
Preheat oven to 350*. Spray 13×9 pan with cooking spray. In a large bowl, combine peanut butter, honey, egg, oil and vanilla. Add oats, brown sugar, Splenda and salt. Mix well and stir in chocolate chips. Spread into prepared pan. Bake 12-15 minutes. Let cool then cut into bars.
Yield: 24 bars. Per bar= 120 Calories; 5g Fat (35.5% calories from fat); 4g Protein; 17g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
Well, I’m not sure why it calls itself cornbread really but it IS good!
Pecos Trail Cornbread
3/4 c. warm water
3 TB honey
1 1/2 tsp active dry yeast
2 TB light margarine
1 1/4 c. whole wheat flour
1/3 c. cornmeal
1/4 tsp. salt
1/4 c. roasted and peeled green chilies
1 c. all-purpose flour
In medium bowl, dissolve yeast in water and honey. Stir in margarine, whole wheat flour, cornmeal and salt. Stir in chilies. Knead in enough additional flour to form a soft dough. Knead on lightly floured surface until smooth and elastic. Place in bowl sprayed with cooking spray, cover with warm towel and set in in warm place to rise. Spray 9×5 bread pan with cooking spray; set aside. When bread has doubled, punch it down and place in prepared pan. Cover again and return to warm place and let rise until almost doubled. While rising second time preheat oven to 375*. Bake 30 minutes until loaf sounds hollow when tapped. Check after 20 minutes.
Yield: 10 slices. Per slice= 146 Calories; 2g Fat (9.8% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 83mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
This was a great chowder to use chicken my dad had smoked for me.
Roasted Chicken and Corn Chowder
3 slices bacon, cooked & chopped
1/3 cup diced onion
2/3 cup diced celery
2 ounces pimientos
1 teaspoon dried thyme
14 1/2 ounces fat-free chicken broth
14 1/2 ounces creamed corn
14 1/2 ounces canned roasted tomatoes, drained
2 cups roasted chicken breast meat
1 tablespoon barbecue sauce
1 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
12 ounces fat-free evaporated milk
Combine bacon and onion in large saucepan and cooked until onion is done. Add celery, pimientos, thyme and broth. Add corn, tomatoes and chicken. Bring to a boil then simmer. Add barbecue sauce, paprika and pepper. Simmer 15 minutes then add flour and evaporated milk. Heat through and serve.
Yield: 6 servings. Per serving (1 cup)= 243 Calories; 6g Fat (20.4% calories from fat); 25g Protein; 27g Carbohydrate; 2g Dietary Fiber; 44mg Cholesterol; 622mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
This is delicious!
Cake Mix Banana Bread
1 (18.25 ounce) box yellow cake mix
1 egg white
1/3 cup water
3 ripe bananas
1/3 cup mini chocolate chips
Preheat oven to 350 degrees.
Mix mashed bananas with eggs, water, cake mix and chocolate chips. Pour into greased bundt pan and bake for approximately 45 minutes or until browned. Remove from oven and let cool ten minutes, then invert to wire rack to cool completely. Can be baked in two greased loaf pans for 30 to 35 minutes or makes about 24 cupcakes.
Yield: 20 slices. Per slice= 146 Calories; 4g Fat (25.0% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 178mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 1/2 Other Carbohydrates.
I got this recipe off the WW boards, but I could not find coconut cake mix so i just added a little coconut extract to some white cake mix. This is a very tasty cake, but really, it’s hard to go wrong with cake!
Happy Birthday Cake
1 box Duncan Hines Coconut Cake mix
1 c. diet orange soda
.3 oz box sugar free orange jello
1 c. water
8 oz Cool Whip Lite
Preheat oven to 350*. Spray 13×9 pan with cooking spray. In medium bowl, combine cake mix with soda. Spread into prepared pan. Bake until cake is done. Poke holes in cake with fork. Combine jello powder and water; pour over cake. Let it cool. Top with Cool Whip.
Yield: 12 servings. Per serving= 234 Calories; 7g Fat (28.1% calories from fat); 2g Protein; 38g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 320mg Sodium. Exchanges: 1 1/2 Fat; 2 1/2 Other Carbohydrates.
This was a tasty combo. I love tex mex!
Quick Shrimp Enchilada Bake
1/2 pound peeled cooked shrimp, tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles, undrained
12 oz canned green or red enchilada sauce, or green salsa, divided
6 corn tortillas
1 c. fat free refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Preheat oven to 425°F. Coat a 8×8 glass baking dish with cooking spray. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 3 overlapping tortillas (tear 1 tortilla in half to more easily layer in bottom). Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 3 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Yield: 4 servings. Per serving= 395 Calories; 15g Fat (31.8% calories from fat); 24g Protein; 47g Carbohydrate; 6g Dietary Fiber; 149mg Cholesterol; 610mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat.
This was good…not as good as the WW dinner, but I got a bigger serving too…
Santa Fe Beans and Rice (Knockoff)
1 cups instant brown rice
1 c. water
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (10 ounce) can of diced Mexican-style tomatoes (like Rotel)
1 cup salsa
2 oz light cream cheese
1 tsp onion powder
1 (2 1/4 ounce) can sliced ripe olives, drained
3 oz. reduced fat pepperjack cheese
Preheat oven to 350. Bring water to a boil, add rice, cover and remove from heat.
In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper and onion powder. Transfer to 2 quart baking dish and top with olives.
Bake uncovered for 30 minutes. Sprinkle with cheese and bake 5-10 minutes longer until cheese is melted.
Yield: 5 servings. Per serving (over 1 cup)= 301 Calories; 8g Fat (23.5% calories from fat); 14g Protein; 45g Carbohydrate; 8g Dietary Fiber; 18mg Cholesterol; 1023mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
This had really good flavor but I thought the texture was off. Maybe because of the Splenda in the filling?
Pineapple Upside-Down Cheesecake
1 (6-8 oz.) can crushed pineapple in juice, undrained
1/3 cup packed brown sugar
1 (8 oz.) pkg. Light cream cheese, WW brand
1 (8 oz.) pkg. light cream cheese
2 egg whites
1 cup Splenda
1 tsp. vanilla
Nonstick Cooking Spray
Preheat the oven to 350ºF. In 9-inch round nonstick cake pan and coat with a nonstick cooking spray. In a small bowl blend the pineapple, pineapple juice, and brown sugar. Pour this into coated cake pan. Set aside. In blender or food processor, blend eggs, egg whites, Splenda, and vanilla until well mixed. With blender or processor still running, drop in pieces of cream cheese until all of it is used. Blend until completely smooth. Pour cream cheese mixture evenly over pineapple mixture in the cake pan in beginning of this recipe. Place cake pan in slightly larger pan which contains about 1/4 inch of water. Do not allow this water to get in the cream cheese mixture. Bake for 55-60 minutes, or until center of cheesecake is firm. When done, wait until cool before turning out onto serving plate. Since the bottom becomes the top, this cheesecake has no crust.
Yield: 8 servings. Per serving= 200 Calories; 11g Fat (48.0% calories from fat); 7g Protein; 20g Carbohydrate; 3g Dietary Fiber; 78mg Cholesterol; 272mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.
This is great!
2 cups sliced fresh strawberries
1 cup cold water
1 0.3 ounce package sugar free strawberry flavored gelatin
1. In a large saucepan, crush the berries and combine with the water and gelatin. Place over medium heat and bring the mixture to a boil, stirring constantly. Reduce the heat to low and simmer for 2 minutes.
2. Pour into steralized 1-cup freezer containers or jars. Allow to cool and cover. Store in refrigerator for 1 week or freeze for up to 3 months.
Serving size: 1 tablespoon
3 calories, 0 fat, 0 fiber.