These were good, with just a hint of lemon.
Zucchini Lemon Muffins
2-1/4 cups all-purpose flour
2/3 cup Splenda
2 teaspoons baking powder
1 teaspoon baking soda
¼ c. Bran buds
1-1/2 cups shredded zucchini
2 egg whites
2 TB extra virgin olive oil
2 Tablespoons lemon juice
1 teaspoon grated lemon peel
¼ c. water
Preheat oven to 350F. Line 12 (2-1/2-inch) muffin pans with paper baking cups; set aside. In large mixing bowl combine flour, Splenda, baking powder, and baking soda. Make a well in the flour mixture and pour in Bran buds. Top with zucchini, egg, egg white, olive oil, lemon juice, grated lemon peel and water. Stir until moistened. Fill each baking cup with an equal amount of batter. Bake in center oven rack for 20 minutes or until golden and toothpick comes out dry. Remove muffins from oven to wire rack and let cool.
Yield: 15 muffins. Per muffin=102 Calories; 2g Fat (21.4% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
This was great!
1 lb ground beef, 96/4
dash garlic powder
2 stalks celery, chopped
¼ c. diced onion
1 TBS chopped parsley
½ c green bell pepper, chopped
½ c red bell pepper, chopped
1 TBS Worcestershire sauce
¼ tsp. red pepper flakes
¼ tsp pepper
1 tsp Cajun seasoning
1 c instant brown rice
2 tsp beef bouillon granules
2 c water
In a large skillet, add beef and all vegetables, cooking until beef is done and vegetables are tender. Add seasonings, stirring well. Add rice and water, mixing well. Bring to a boil and reduce heat, cover, and cook 10 minutes for instant rice, cooking until rice is done.
Yield: 5 servings. Per serving (about 1cup)= 222 Calories; 3g Fat (13.7% calories from fat); 22g Protein; 27g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 276mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
This was a delicious, light breakfast.
1/2 cup Craisins
1 TB brown sugar
3/4 cup Splenda, divided
1 tsp. orange rind, grated
1 tsp cinnamon
¼ c. chopped pecans
1 TB quick cooking oats
1-1/2 cups reduced fat Bisquick
1/4 tsp. salt
1/4 cup frozen orange juice concentrate
1/3 cup skim milk
2 TB light margarine
Preheat oven to 400^. In small bowl, combine craisins, brown sugar, ¼ cup Splenda, orange rind, cinnamon, pecans, and oats. Spray bundt pan with cooking spray and pour Craisin mixture evenly around pan. In medium bowl combine, Bisquick, egg, salt, orange juice, milk, margarine and remaining Splenda. Pour over cranberries. Bake coffeecake at 400° F until wooden pick inserted in center comes out clean, 25-30 minutes. Immediately invert coffeecake onto serving plate. Serve warm.
Yield: 12 servings. Per serving= 120 Calories; 4g Fat (29.6% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 265mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates
These were a tasty breakfast yesterday.
Stuffed French Toast
• 4 oz light cream cheese, weight Watchers
• 1 tablespoon brown sugar
• 3 teaspoons McCormick® Ground Cinnamon, divided
• 1 1/2 teaspoons McCormick® Pure Vanilla Extract, divided
• 10 slices light bread
• 1/2 cup sugar free apricot preserves
• 2 eggs
• 3 egg whites
• 1/2 cup skim milk
1. Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.
2. Beat eggs with wire whisk in 13×9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.
3. Spray skillet with cooking spray. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining tablespoon butter in skillet. Serve French toast with maple syrup, if desired.
Yield: 5 sandwiches. Per sandwich= 204 Calories; 7g Fat (24.9% calories from fat); 12g Protein; 35g Carbohydrate; 8g Dietary Fiber; 87mg Cholesterol; 334mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
This was good but it wasn’t a real strong flavor. The flavor doesn’t soak in I guess. But still good.
Chili Lime Pork
3 tablespoons honey
2 tablespoons chili powder
2 teaspoons grated lime peel
1 TB lime juice
2 pounds boneless top loin pork roast
2 ½ lbs sweet potatoes, peeled and chunked
Combine honey, chili powder and lime peel. Pat surface of pork dry. Spread half of chili mixture evenly over bottom of pork. Add spread remaining chili mixture over top of pork. Place potatoes in 5 quart slow cooker. Place pork on top of potatoes. Cook on low 6 to 8 hours. Slice pork; spoon juices over pork before serving.
Yield: 6 servings. Per serving= 359 Calories; 7g Fat (18.6% calories from fat); 30g Protein; 43g Carbohydrate; 5g Dietary Fiber; 68mg Cholesterol; 99mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
This is tasty comfort food.
Creamy Potatoes & Canadian Bacon
26 ounces hash browns, frozen
4 ounces light cream cheese, Weight watchers
8 ounces canadian bacon
2 tablespoons ranch-style dressing mix
10 3/4 oz soup, cream of celery 98% fat free
Spray 5 quart slow cooker with cooking spray.
Pour potatoes into slow cooker. Top with cream cheese, diced Canadian bacon, ranch dressing powder and soup. Cook on high 2 to 3 hours.
Yield: 6 servings. Per serving= 241 Calories; 8g Fat (29.5% calories from fat); 12g Protein; 31g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 1314mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Fat.
Sweet Potato Stuffing
12 oz sweet potato
4 c. seasoned stuffing cubes
2 TB diced onion
½ c. sliced celery
2/3 c. fat-free chicken broth
¼ c. chopped pecans
½ tsp poultry seasoning
½ tsp rubbed sage
½ tsp pepper
1/3 c. craisins
Spray 3 quart slow cooker with cooking spray. Peel sweet potato and pierce with fork. Cook in microwave 5 minutes, then chop. Add all ingredients to slow cooker and cook on high 2 to 3 hours or on low 4 to 5 hours.
Yield: 7 servings. Per serving (over ½ cup)= 214 Calories; 4g Fat (17.5% calories from fat); 6g Protein; 38g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 539mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat.
Orange Sweet Potatoes
2 lbs sweet potatoes, peeled & chopped
3 TB frozen orange juice concentrate
1 TB light margarine
1/3 c. packed brown sugar
2 TB Splenda
2 TB chopped pecans
Combine all ingredients in 3 quart slow cooker. Cook on high 3 ½ to 4 ½ hours or on low 6 to 8 hours.
Yield: 4 servings. Per serving= 199 Calories; 3g Fat (13.0% calories from fat); 2g Protein; 42g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 42mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.
I thought this was pretty tasty. Very Thanksgiving-y.
Stuffed Acorn Squash
2 med acorn squash
3 TB craisins
½ c. sliced celery
1 TB minced onion
¼ tsp dried sage
2 TB frozen orange juice concentrate
3 TB whole wheat couscous,uncooked
1/2 tsp salt
2 TB chopped pecans
½ c. water
Cut squash in half and remove seeds. Place halves in bottom of 5 quart slow cooker. Combine craisins, celery, onion, sage, orange juice, couscous, salt and pecans; spoon into each squash half. Pour water into bottom of slow cooker.
Yield: 4 servings. Per serving= 174 Calories; 3g Fat (13.7% calories from fat); 3g Protein; 38g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 288mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat.