I made crackers today! They turned out really tasty–light crunch with Italian seasoning. Perfect for my Spaghetti soup!
2 cups whole wheat flour
1 cups all-purpose flour
3/4 teaspoon salt
3 TB extra virgin olive oil
1 cup water
2 TB water
2 tsp Italian Seasoning
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the oil and water; mix until just blended. On a lightly floured surface, roll out the dough as thin as possible – no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don’t cut through. Prick each cracker with a fork a few times, and sprinkle with salt. Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
Yield: 150 crackers. Per serving (10 crackers)= 109 Calories; 3g Fat (24.8% calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 108mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat.
I wasn’t sure how this would be, but it was quite tasty!
The sweet cornbread with blueberries and cinnamon was a terrific combination.
2 pkgs Jiffy corn muffin mix
1 egg white
2 TB Splenda
2 c. fresh or frozen blueberries
3 TB Splenda
2 tsp cinnamon
Preheat oven to 350^. Mix corn muffin mix, egg, egg white, and Splenda in a medium bowl. Fold in blueberries. Pour into 9×9 pan sprayed with cooking spray. combine Splenda and cinnamon and sprinkle over the top. Bake 45 minutes or until toothpick stuck in center comes out clean.
Yield: 9 servings. Per serving= 257 Calories; 6g Fat (22.5% calories from fat); 4g Protein; 45g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 465mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat.
these were really good. Sort of a cheeseburger pocket.
1 tablespoons onion flakes
2/3 c. shredded reduced fat cheddar cheese
8 oz lean hamburger
2 pkg refrigerator crescent rolls
Preheat oven to 375. In medium skillet, combine meat and onion flakes; brown well, blend in cheese. Separate crescent rolls according to directions on package. Place spoonful of meat mixture in center of each. Fold over to seal edges. Place on ungreased cookie sheet and bake 15 minutes or until golden brown.
Yield: 16 turnovers. Per turnover=127 Calories; 5g Fat (42.1% calories from fat); 4g Protein; 12g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat.
This is good as a side dish or served with tortilla chips.
Black bean, tomato and lime salsa
2 TB chopped onions
1 15-oz can black beans, rinsed and drained
1/2 cup grape tomatoes, quartered
1 Tbsp lime juice
1/2 tsp ground cumin
2 tsp extra virgin olive oil
2 Tbsps chopped cilantro
Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray, add the onions, and coat with cooking spray. Cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in the beans, tomatoes, lime juice, and cumin. Cook 1 minute or until heated through, stirring frequently. Remove from heat. Season lightly with salt and pepper, if desired. Drizzle the oil evenly over all, and sprinkle evenly with the cilantro. Do not stir. Cover and let stand 5 minutes to absorb flavors.
Yield: 4 servings. Per serving (1/2 cup)= 119 Calories; 3g Fat (24.8% calories from fat); 6g Protein; 16g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 330mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.
Everyone seemed to like this one too. The tangy apricot and cranberries were nice over the cream cheese.
1/4 c. water
1/3 c. dried cranberries
1/2 c. sugar free apricot preserves
1/2 c. Splenda
8 oz light cream cheese
In small saucepan, combine water, cranberries, and preserves to a boil. Cook until well combined; remove from heat and add Splenda. Place cream cheese block on plate and pour apricot mixture over cream cheese. Serve with crackers or tortilla chips.
Yield: 8 servings. Per serving= 76 Calories; 5g Fat (52.8% calories from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
This was tasty!
Chocolate Chip Cheese Ball
8 oz light cream cheese
1/2 tsp vanilla
2 TB brown sugar
1/2 c. Splenda
1/3 c. mini chocolate chips
Mix cream cheese and vanilla until fluffy. Add brown sugar and Splenda. Fold in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese on plastic wrap and shape into a ball and refrigerate at least 1 hour. Serve with graham crackers.
Yield: 8 servings. Per serving= 109 Calories; 7g Fat (56.9% calories from fat); 3g Protein; 9g Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 165mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
This was really good! Sort of like banana pudding, only better!
Banana Split Cheesecake
6 graham cracker sheets
1 ounce sugar-free, instant cheesecake pudding mix
2 cups fat-free milk
8 ounces light cream cheese
8 ounces canned crushed pineapple packed in juice, drained
2 medium bananas, sliced
1 container (8-ounces) Cool Whip Lite
2 TB Chocolate syrup
Cover the bottom of a 11×7-inch pan with graham cracker sheets. In a medium bowl, prepare pudding with 2 cups fat-free milk according to package directions. Add cream cheese to pudding and whip together. Spread pudding mixture over graham crackers. Top pudding with sliced bananas. Spread the crushed pineapple over the bananas, then whipped topping. Drizzle chocolate syrup over top.
Yield: 15 servings. Per serving= 106 Calories; 3g Fat (26.0% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 220mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.