1 can (20 oz.) pineapple chunks in juice (not syrup)
1 package vanilla FF, SF pudding mix (4-serving size)
2 bananas, sliced
Mix pineapple (including juice) with dry pudding mix until well
blended. Fold in banana slices. Chill before serving.
Makes 4 servings.
this is a delicious cheese ball. You can’t go wrong with bacon!
Bacon Dijon Cheese Ball
2 slices bacon, cooked & drained, chopped
8 ounces light cream cheese, softened
1/2 cup cheese, reduced fat Sargento Mexican blend, shredded
1 tablespoon Dijon mustard
2 tablespoons sliced green onions
1 teaspoon dried parsley
Combine all ingredients. Shape into a ball and place on plastic wrap. Wrap and place in refrigerator until ready to serve. Serve with crackers, vegetables or tortilla chips.
Yield: 8 servings. Per serving= 97 Calories; 7g Fat (67.8% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 259mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
i thought this was a nice twist on coleslaw.
1 lb shredded cabbage
1 c. diced Granny Smith apple
2/3 c. Craisins
2/3 c. fat free mayonnaise
1 TB honey
1/4 tsp salt
1/4 tsp black pepper
Combine cabbage, apple and craisins in a medium bowl. Combine mayonnaise, honey, salt and pepper; combine well with cabbage mixture. Cover and chill 2 hours.
Yield: 10 servings (serving size: 1/2 cup) = 62 Calories; trace Fat (1.8% calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates
Yum! These were even better than I thought they might be! Delicious smoky flavor. Like a tex-mex sloppy joe!
1 lb. ground beef
6 oz. ground soyrizo
1/2 tsp. freshly ground black pepper
1/4 cup fat free mayonnaise
1 tsp. hot paprika
Hot sauce, to taste
7.5 oz Pillsbury buttermilk biscuits
Preheat oven to 375*. Spray pie plate with cooking spray and place biscuits in pan. Bake until lightly browned. In a large skillet combine beef, soyrizo (remove from plastic casing) and pepper; brown. Meanwhile, in small bowl, combine mayonnaise, paprika, avocado and hot sauce. Cut biscuits in half and spread avocado mixture on both sides. Top with beef mixture then top half of biscuit.
Yield: 10 servings. Per serving= 165 Calories; 7g Fat (35.3% calories from fat); 14g Protein; 14g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 425mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
These were pretty good. Not overly spectacular, but not bad either.
2 (6 oz) cans of tuna in water, drained
2 egg whites
3 TB dried flavored bread crumbs
1/4 c. sliced green onions
1 TB dried parsley
Old Bay to taste
Mix all ingredients in medium bowl. Spray skillet with cooking spray. Place tuna mixture into skillet and shape into patties. Cook for 5 minutes on each side.
Yield: 4 patties. Per patty= 110 Calories; 1g Fat (6.2% calories from fat); 24g Protein; 1g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 317mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable.
I’m not sure how you shape this into patties. My shredded sweet potatoes were not moist enough for that. I ended up sauteing it in a skillet. It tasted ok, but I don’t see me making this again.
Sweet Potato Hashbrowns
2 cups grated sweet potatoes
1/4 cup thinly sliced onion
1/4 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
1. In a bowl, combine potatoes, onions, salt, and pepper. Separate mixture into 4 patties.
2. In a sauté pan, heat the oil over medium-high heat, and cook potato mixture for 2 minutes on each side until golden brown.
Exchange/Choices: 1 Starch, 1 Fat
I thought these up the other day. I think they turned out quite tasty!
Buffalo Deviled Eggs
6 hard boiled eggs
½ c. finely chopped celery
1/3 c. cooked chicken breast, chopped
1 TB fat free blue cheese dressing
2 TB wing sauce
Slice eggs in half length-wise. Scoup out yolks. Put one yolk in small bowl, discard the rest. Add celery and chicken to one yolk. Mix well and add dressing and wing sauce. Place into egg whites.
Yield: 12 servings. Per serving (1/2 egg)= 27 Calories; 1g Fat (28.2% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 114mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
This is really good. The original recipe called for Angel Food cake, which I thought I had, but didn’t. So, I used white cake mix. Still good.
Pumpkin Cake with Creamy Filling
18.25 oz white cake mix
2 egg whites
2 tsp pumpkin pie spice
1 c. pumpkin (not pumpkin pie filling)
1 c. cold water
1 (8 oz.) container Cool Whip Lite
2 tsp pumpkin pie spice
Preheat oven to 350°. In large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into Bundt pan sprayed with cooking spray. Bake 45 minutes or until a toothpick inserted near the center comes out clean. Let cool 10 minutes then invert cake pan on a plate.
Combine in medium bowl, Cool Whip and pumpkin pie spice. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.
Yield: 16 servings. Per serving= 182 Calories; 5g Fat (27.2% calories from fat); 2g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 2 Other Carbohydrates.
I didn’t like these. They weren’t very sweet so I sprinkled Splenda over them but that really didn’t make it better. Maybe some cinnamon?
• 1 egg white
• 1/4 cup packed brown sugar
• 1 dash vanilla extract
• 4 cups pecans
1. Preheat oven to 275 degrees F (135 degrees C). Line a cookie sheet with wax paper. Spray the wax paper with cooking spray.
2. Beat egg white until stiff. Add brown sugar and vanilla. Stir until smooth. Mix in pecans and stir until coated. Pour the nuts onto the prepared cookie sheet.
3. Bake until browned, approximately 10 to 15 minutes.
You get more ranch flavor than wing sauce flavor. It’s good and has a little kick but I think next time I won’t use the whole package of ranch dressing mix and i’ll use a tablespoon more wing sauce.
Buffalo Chex Mix
2 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
2 c. honey nut chex
2 c. fiber one honey clusters cereal
1 cheese crackers
1 cups pretzel twists
3 tablespoons light margarine
2 1/2 tablespoons wing sauce
1 ounce packet ranch dressing mix
2 teaspoons celery seed
In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, microwave margarine uncovered on High about 30 seconds or until melted. Stir in wing sauce and seasonings. Pour over cereal mixture; stir until evenly coated. Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Yield: 10 servings. Per serving (1 cup)= 170 Calories; 2g Fat (12.6% calories from fat); 3g Protein; 35g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 449mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat.