This is a terrific summer lunch or dinner. Yummy taco flavor in a bowl.
Taco Pasta Toss
3 oz smart taste, elbow macaroni
12 oz ground beef, 96/4
1/4 c. onion, chopped
2 Tablespoons jalapeno
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 tsp smoked paprika
1/2 cup salsa
1/3 c. cheese, reduced fat Sargento mexican blend
1 c. roma tomatoes, seededd and chopped
12 oz romaine lettuce, chopped
Bring a medium pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot. While the pasta is working, in a large skillet, cook the beef and onion until browned, about 5 minutes. Add the jalapeño, chili powder, paprika and cumin. Stir in the salsa and cooked pasta. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the tomatoes and lettuce- just like tacos!
Yield: 4 servings. Per serving= 238 Calories; 6g Fat (22.0% calories from fat); 26g Protein; 25g Carbohydrate; 6g Dietary Fiber; 56mg Cholesterol; 278mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat.
God bless the men and women who protect our freedom!
Good flavor but the texture is a little sticky.
Orange Angel Food Cake Dessert
1 package (16 ounces) angel food cake mix
1 package (.3 ounce) sugar-free orange gelatin
3/4 cup boiling water
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 teaspoon orange extract
1 carton (8 ounces) frozen Cool Whip® Lite, thawed
Mandarin orange slices (optional)
Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely.
In a small bowl, dissolve gelatin in boiling water; set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. x 2-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set.
In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving. Yield: 12 servings.
One serving: 214 Calories; 3g Fat (11.3% calories from fat); 5g Protein; 40g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 459mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.
I love this stuff! There’s lots of variations. You could use ground beef and light cream cheese in place of the sausage and sour cream.
8 oz reduced fat sausage
2 TB diced onion
2 (8.5oz) boxes Jiffy cornmuffin mix
2 egg whites
15 oz cream corn
4 oz diced green chilies
1/3 c. light sour cream
1/3 c. shredded reduced fat cheese
1/2 c. salsa
Preheat oven to 375*. Brown sausage and onion. combine all ingredients and pour into 13×9 pan sprayed with cooking spray. Bake 30 minutes or until lightly browned and center is cooked through.
Yield: 8 servings. Per serving= 400 Calories; 13g Fat (29.2% calories from fat); 14g Protein; 57g Carbohydrate; 3g Dietary Fiber; 61mg Cholesterol; 980mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
But as for me and my house, we will serve the Lord. Joshua 24:15
Great for a take-it-with-you breakfast! I’ve also seen this called Baked Oatmeal.
• 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
• 1/4 cup brown sugar
• ¼ c. Splenda
• 1 TB light margarine
• 2 TB unsweetened applesauce
• 1 egg
• ¼ c. craisins
1. Preheat oven to 350 degrees F (175 degrees C). Spray pie plate with cooking spray.
2. In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl, cream together brown sugar, Splenda, applesauce and margarine. Beat in egg. Stir mixtures together just until blended. Pour batter into prepared pan.
3. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out clean.
Yield: 8 servings. Per serving= 133 Calories; 2g Fat (15.3% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 221mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
OMG! I love these!!! Sweet orange + cinnamon = delicious! The bran buds give it a bunch of fiber with a nutty texture. You could probably use oatmeal instead but it won’t have as much fiber.
1 c. reduced fat bisquick
2 All-bran bran buds
1 tablespoon Splenda
1 teaspoon ground cinnamon
1/2 cup water
2 TB frozen orange juice concentrate
In a medium mixing bowl, combine all ingredients and mix until well blended. Spray skillet with cooking spray. Pour 1/3 of batter into skillet for each pancake. Turn each pancake when edges are dry and bubbles appear on top. Serve hot.
Yield: 3 pancakes. Per pancake= 192 Calories; 3g Fat (11.8% calories from fat); 4g Protein; 39g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 560mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 1/2 Fat.
This is delicious! But keep it cold to keep it solid. I think it might set better with another 1/2 cup of chocolate chips…
Peanut Butter Honey Fudge
1/3 cup honey roasted peanut butter
2 TB honey
1/2 cup milk chocolate chips
½ c. mini chocolate chips
Combine all ingredients in a microwavable bowl. Heat 4 minutes; stirring each minute.
Spread fudge into an 8×8 inch pan. Refrigerate until solid. Cut into 1 inch squares.
Yield: 24 pieces. Per piece= 62 Calories; 4g Fat (54.2% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
This was the first brisket I’ve ever made. It was really moist and delicious! I’ve given the NI but I think it suggests you’re eating the fat and that would just be gross.
1 3lb beef brisket (NOT corned beef!)
1 large onion
1/2 to whole bottle BBQ sauce
1/4 cup ketchup
1/4 cup Dijon mustard
splash of Worchestire sauce
Layer onion in bottom of crockpot. Place brisket on top. Combine other ingredients and pour over brisket. Cook on low about 8 hours or high 3 to 4 hours.
Yield: 12 servings. Per serving= 230 Calories; 11g Fat (45.4% calories from fat); 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 329mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
This is a tasty side dish or meatless meal.
1 (11-ounce) can mexicorn, drained
2 TB chopped green onions
1 cups uncooked instant brown rice
1 teaspoon ground cumin
1 tsp smoked paprika
14.5 oz cups fat-free, less-sodium chicken broth
1/8 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes with chiles, undrained
1 (15-ounce) can black beans, rinsed and drained
1/4 c. diced bell pepper
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Spray medium saucepan with cooking spray. Saute’ onions. Add corn, rice, cumin, paprika and broth. Add pepper, salt, bell pepper, and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove from heat; stir in corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice.
Yield: 5 servings. Per serving (about 1 cup)= 249 Calories; 1g Fat (4.5% calories from fat); 12g Protein; 50g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 973mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.
These were good but you could probably save a lot of calories by using sugar free preserves instead of the cranberry sauce.
Cranberry Bog Bars
2 TB light margarine
4 oz unsweetened applesauce (sweetened with Splenda)
1/3 c. packed brown sugar
2/3 c. Splenda
3 1/2 c. old fashioned oats, divided
1/2 c. flour
16 oz whole-berry cranberry sauce
2 TB Splenda
Preheat oven to 375*. Spray 13×9 pan with cooking spray; set aside. In medium bowl, combine margarine, applesauce, brown sugar, and Splenda. Add 3 cups of oats and flour. Press into prepared pan. Spread cranberry sauce evenly over oat mixture. Top with remaining 1/2 cup of oats and sprinkle with 2 TB Splenda. Bake 25-30 minutes. Let cool and cut into bars.
Yield: 12 bars. Per bar= 202 Calories; 3g Fat (11.0% calories from fat); 4g Protein; 42g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
These are basically mini Dutch Babies. Love them with peanut butter and syrup. Good with honey too.
2 eggs or equivalent in egg substitute
1 Cup fat-free milk
1 Cup all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
Spray 12 wells of a muffin pan with butter-flavored cooking spray.
In a large bowl, combine eggs and milk using a wire whisk.
Add flour, salt, and baking powder.
Mix only until small doughy lumps remain in the batter.
Evenly fill muffin wells with batter. Do not over fill—make sure there is batter for all 12 muffin wells.
Place muffin pan in a COLD oven.
Turn oven temperature to 400 degrees.
Turn on oven.
Bake for 20 minutes.
Serves 6 ( 2 each)
Each serving equals:
110 Calories – 2 g Fat – 235 mg Sodium – 0 g Fat Diabetic Exchange: 1 St Carb Choices: 1