These were interesting…the flavor was pretty good, but i’m still not sure I want to have them again. They made me wish i was making pancakes instead!
7 ounces frozen broccoli
2 egg whites
2 tablespoons reduced fat Bisquick®
1/3 cup Parmesan cheese, reduced fat
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Steam broccoli in microwave, then chop and set aside. In medium bowl, combine eggs, egg whites, parmesan cheese, Bisquick, garlic powder and black pepper; add broccoli. Spray medium skillet with cooking spray. Drop batter by 2 heaping tablespoonfuls into skillet. Cook 3-4 minutes on each side.
Yield: 9 fritters. Per fritter= 49 Calories; 2g Fat (39.0% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 118mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.
This was ok…but I’d be alright not having it again.
16 oz shredded cabbage
1/3 c. fat free catalina
1 TB fat free mayo
1 TB reduced sodium soy sauce
11 oz mandarin oranges, drained
Place cabbage in large bowl. Combine Catalina dressing, mayo and soy sauce in small bowl; combine with cabbage. Fold in oranges.
Yield: 6 servings. Per serving= 61 Calories; trace Fat (3.7% calories from fat); 1g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 301mg Sodium. Exchanges: 1 Vegetable; 1/2 Fruit; 0 Other Carbohydrates.
3 cups watermelon
8 ounces crushed pineapple in water, drained
1/2 teaspoon onion powder
1/4 cup chopped cilantro
1 tablespoon orange juice, frozen concentrate
1/8 teaspoon hot pepper sauce
Combine all ingredients in medium bowl and chill until ready to serve. Serve with tortilla chips.
Yield: 9 servings. Per serving (about 1/3 cup)= 28 Calories; trace Fat (7.3% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 0 Other Carbohydrates.
Very tasty. You could add sliced mushrooms, they’re just not my favorite.
Wild Rice and Beef Casserole
12 ounces ground beef, 96/4
2 tablespoons diced onion
6 1/4 ounces Uncle Ben’s fast-cooking long grain & wild rice
1 1/2 cups sliced celery
10 3/4 ounces soup, cream of mushroom 98% ff
3/4 cup water
In medium skillet, brown ground beef with onion. Place in 3 quart slow cooker; top with rice and seasoning packet, celery, soup and water. Cook on high 2 to 3 hours or on low 4 to 5 hours.
Yield: 5 servings. Per serving (about 1 cup)= 240 Calories; 4g Fat (14.9% calories from fat); 20g Protein; 32g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 763mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
I whipped these up Saturday morning. Everyone loved them!
Chili Rellenos in a Biscuit
10 pillsbury biscuits, buttermilk
3 egg whites
1/2 cup diced green chiles
1/4 teaspoon pepper
1/2 cup cheese, reduced fat Sargento Mexican blend, shredded
Preheat oven to 400^. Press biscuits into muffin cups sprayed with cooking spray. Combine egg, egg whites, green chilies, salt, pepper and cheese. Pour egg mixture evenly over all biscuits. Bake until egg is set; 15 to 20 minutes.
Yield: 10 servings. Per serving= 81 Calories; 2g Fat (25.6% calories from fat); 4g Protein; 11g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 255mg Sodium.
1 cup crushed pretzels
2 tablespoons light margarine
8 oz light cream cheese, Weight Watchers block
2/3 cup Splenda sugar substitute
Zest and juice from 1 large lime
2 Tbsp. chopped fresh mint
8 ounces Cool Whip Lite®
MIX pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.
BEAT cream cheese, sugar, zest, juice and mint with mixer until well blended. Whisk in 1-1/2 cups COOL WHIP; spoon over crust.
FREEZE 4 hours. Serve topped with remaining COOL WHIP.
Yield: 8 servings. Per serving= 193 Calories; 10g Fat (50.8% calories from fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 317mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.
Tasty but still higher in calories than I’d like…might have to further decrease the sugar.
No Bake Cookies
1 c. sugar
1/2 c. Hershey’s cocoa
1/4 c. water
1/4 c. low fat margarine
1/2 c. peanut butter
1/2 c. splenda
3 c. quick cooking oats
1 tsp. vanilla
1/2 c. Mounds shredded coconut
Combine sugar, cocoa, water and margarine in a large saucepan. Cook until well blended. Add peanut butter and mix thoroughly. Remove from heat and add Splenda, oatmeal, vanilla and coconut. Place on cookie sheet and refrigerate one hour.
Yield: 48 cookies= 62 Calories; 3g Fat (36.2% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Tasty! Time to get ready for tailgating!
Barbecue Chicken Wontons
28 won-ton wrappers
1 1/2 Cups roasted chicken, diced
2 TB barbecue sauce
2 cups shredded cabbage
2 tablespoons light mayonnaise
2 tablespoons splenda sugar substitute
1 tablespoon vinegar
Preheat oven to 400*. Spray mini muffin pan with cooking spray. Place a wonton in each muffin well, corners will stick up. Combine diced chicken and barbecue sauce. Place inside wontons. Bake for 8 minutes or until lightly browned. Combine cabbage, mayonnaise, Splenda and vinegar. Top chicken mixture with coleslaw and serve immediately.
Yield: 28 wontons. Per wonton= 41 Calories; 1g Fat (15.7% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
I made these the other day. Good flavor, I’m just a little afraid of scallops–never positive they’re done.
Scallops in Orange Sauce
Makes: 4 servings
3 Tbsp. light soy sauce
2 cloves garlic, minced
1-1/2 lbs. sea scallops
2 Tbsp. vegetable oil
1/4 cup orange marmalade
1/4 cup orange juice
3 Tbsp. hoisin sauce
1/4 tsp. red pepper flakes
2 scallions, trimmed and sliced thin
Mix together soy sauce and garlic in large resealable plastic food storage bag.
Add scallops and marinate for 15 minutes at room temperature. Pat scallops dry and reserve marinade.
Heat oil in a large nonstick skillet. Saute scallops for 2 minutes per side. Remove to a plate.
Mix together marinade, orange marmalade, orange juice, hoisin sauce and red pepper flakes. Pour into skillet and simmer on medium for 4-5 minutes until thickened. Add scallops and scallions and heat through.
Really tasty, unique dressing.
SW Chicken Salad Wraps
1/2 c. light ranch dressing
1 TB lime juice
1 TB finely chopped chipotle chilies in adobo
1 tsp grated lime peel
3 c. chopped cold rotisserie chicken
2 c. thinly sliced iceberg lettuce
1 small tomato, chopped
3 oz reduced fat pepperjack cheese
1 pkg Mission low carb flour tortillas
In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, and tomato. Add dressing; toss to coat. To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Cut in half and use toothpicks to hold together. Serve immediately with salsa and sour cream, if desired.
Yield: 10 servings. Per serving (2 halves/1 whole)= 256 Calories; 10g Fat (33.9% calories from fat); 20g Protein; 22g Carbohydrate; 11g Dietary Fiber; 44mg Cholesterol; 606mg Sodium. Exchanges: 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Other Carbohydrates.