yum! I like this spicy version of an old favorite.
Zesty Hamburger Soup
1 pound lean ground beef
1/4 cup chopped onion
2 cups sliced celery
1 c. sliced zucchini
15 oz canned green beans, drained
4 cups hot water
8 oz red potatoes, peeled and cubed
14 oz Fiesta corn, drained
¼ c. tamed jalapeno slices, diced
4 cups V8 juice, spicy hot, low sodium
10 oz diced tomatoes with green chilies, undrained
1 c. salsa
1 c. Smart Taste elbow macaroni
Brown ground beef with onion. Drain and add to 5 to 6 quart slow cooker. Add celery, zucchini, green beans, water, potatoes, corn, jalapenos, V8 juice, tomatoes with green chilies and salsa. Cook on high 5 to 6 hours, add pasta to last half hour.
Yield: 8 servings. Per serving (about 1 ½ cups)= 301 Calories; 2g Fat (8.6% calories from fat); 11g Protein; 37g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 646mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
Do not quench the Spirit. 1 Thessalonians 5:19
This is good on tortilla chips but would also be good as a salad topper or baked potato topper.
Beef Enchilada Dip
12 oz ground beef, 96/4
3 TB diced onion
1 tsp taco seasoning
10 oz mild enchilada sauce
10 oz tomatoes w/ green chilis, drained
10 3/4 oz Nacho Cheese soup
Brown ground beef in skillet with onion and taco seasoning; drain. Add cooked beef, enchilada sauce, tomatoes and cheese soup to 2 quart slow cooker. Cook on high 2 hours. Serve with tortilla chips, baked potatoes or on salad.
Yield: 9 servings. Per serving (about 1/3 cup)=130 Calories; 8g Fat (51.6% calories from fat); 10g Protein; 6g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 440mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
They ate and drank with great joy in the presence of the Lord that day. (1 Chronicles 29:22a NIV)
These are delicious! Way to delicious for me to be making when I am the only one here!
PB Brownie Muffins
18 1/3 ounces brownie mix, betty crocker
1 egg white
1 tablespoon extra virgin olive oil
1/2 cup water
1 cup miniature marshmallows
1/3 cup peanut butter
Preheat oven to 350^. Combine brownie mix, egg white, olive oil and water. Fold in mini marshmallows. Pour batter into 15 muffin cups lined with paper. Warm peanut butter in the microwave and put about 1 teaspoon on the top of each muffin. Bake 20 to 25 minutes.
Yield: 15 muffins. Per muffin= 186 Calories; 6g Fat (26.5% calories from fat); 3g Protein; 33g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
I made these yesterday. I thought they were pretty yummy. Nice crust!
Pumpkin Pie Bars
1 1/2 c. flour
1/2 c. brown sugar
3/4 c. Splenda sugar substitute
1/4 c. light margarine
1/3 c. water
1 c. old-fashioned rolled oats
1/4 c. chopped pecans
8 oz light cream cheese
3 egg whites
15 oz canned pumpkin
1 TB pumpkin pie spice
Preheat 350*. Mix flour, brown sugar, and ¼ cup of Splenda in medium bowl; cut in margarine with a fork. Add about 1/3 cup water so mixture will form coarse crumbs. Stir in oats. Reserve one cup of the oat mixture and add pecans to it; set aside. Press oat mixture into 13×9 pan sprayed with cooking spray. Bake 15 minutes. Beat cream cheese, egg whites, ½ cup Splenda, pumpkin and pumpkin pie spice with electric mixer. Pour over crust; sprinkle with reserved crumb mixture. Bake 25 minutes. Store leftover bars in tightly covered container in refrigerator.
Yield: 15 servings. Per serving= 165 Calories; 6g Fat (33.7% calories from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 137mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.