Raspberry Peach Smoothie

Smoothies are such a yummy way to get some dairy into your diet!

Raspberry-Peach Smoothie

6 oz fat-free peach yogurt
1 medium peach(es), sliced* (about 1/2 cup)
1/2 cups frozen raspberries
1 TB Splenda

Combine all ingredients in a blender and puree until smooth. Pour into a tall glass and serve. For a thicker smoothie, add 1/4 cup of ice cubes before blending.

Yield: 1 serving= 272 Calories; 1g Fat (1.9% calories from fat); 11g Protein; 57g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 131mg Sodium. Exchanges: 3 Fruit; 1 Non-Fat Milk.

Toasted Pecan Chicken Salad for 1

This was delicious!  I enjoyed the dressing, which I was forced to make as I discovered all of my dressings were 2 to 6 years old!!!  yikes!  Ok, everyone, go clean out the expired dressings in your frig!

Toasted Pecan Chicken Salad

4 pecan halves, chopped
3 c. Greens
1/3 c. cooked chopped chicken breast
½ pear
2 tsp Extra Virgin Olive Oil
1 TB lime juice
1 TB Splenda
Dash pepper

In a small nonstick skillet, sprayed with cooking spray, toast the pecans over medium heat, tossing frequently, for 2 to 3 minutes. Remove from heat. Add greens to a large bowl, add chicken and chopped pear; top with pecans. Combine olive oil, lime juice, Splenda and pepper. Pour over salad.

Yield: 1 serving = 347 Calories; 18g Fat (46.5% calories from fat); 24g Protein; 23g Carbohydrate; 8g Dietary Fiber; 54mg Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 2 1/2 Fat.

Bacon Quiche Cups

I made these for a few friends at the market this morning. They liked ’em!

Bacon Quiche Cups

• 4 Oz light cream cheese, softened

1 TB unsweetened almond milk

• 1 egg

• 1 egg white

• 4 oz diced green chilies

• 2 TB sliced green onion

• 3 bacon strips, cooked and chopped

• 1 (8 ounce) package reduced fat refrigerated crescent rolls


Preheat oven to 375^. In a small mixing bowl, beat cream cheese and milk until smooth. Add the egg, egg white, green chilies, onion, and bacon; mix well. Separate dough into four rectangles and cut into 8 squares; press onto the bottom and up the sides of greased muffin cups. Pour egg mixture into dough cups. Bake, uncovered, at 375 degrees F for 18-22 minutes or until a knife comes out clean. Serve warm.

Yield: 8. Per serving= 163 Calories; 9g Fat (52.5% calories from fat); 4g Protein; 14g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 366mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

Taco Bulgar

I whipped this up for dinner tonight. It was quick, easy and tasty! 🙂

Taco Bulgar
8 oz ground beef, 95ff
1 TB taco seasoning
1 TB diced onion
1/3 c. bulgar
½ c. water
1 cup salsa

Brown ground beef, drain grease well. Add taco seasoning and onion. Add bulgar, water and salsa; reduce heat and simmer 10 minutes or until bulgar is soft.

Yield: 2 servings. Per serving= 404 Calories; 3g Fat (14.4% calories from fat); 15g Protein; 26g Carbohydrate; 6g Dietary Fiber; 31mg Cholesterol; 601mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Vegetable.

Snicker Snacker Bar

I made this today. It was ok. Not at all like a Snickers. and probably I won’t make it ever again.

Snicker Snacker Bar

Categories: Single Serving

Yield: 2 Servings

1 pkt Hot Cocoa Mix Swiss Miss Sensible Sweets,Sugar Free, -Instant Dry

1 T Peanut Butter

1 Banana,mashed

1/4 c Grape Nuts Cereal

Combine all ingredients well, by hand or in electric mixer. Shape into 2 bars, wrap each individually in foil. Freeze at least 1 hour before eating.
2 servings @ 1 bar each:

NI including banana:

Per Serving: 179 Cal (21% from Fat, 11% from Protein, 68% from Carb); 5

g Protein; 5 g Tot Fat; 33 g Carb; 4 g Fiber; 207 mg Sodium; 0 mg


NI without banana:

Per Serving: 112 Cal (32% from Fat, 15% from Protein, 52% from Carb); 5

g Protein; 4 g Tot Fat; 15 g Carb; 2 g Fiber; 206 mg Sodium; 0 mg


Pepperoni Breakfast Pizza

I made this for a few friends at the Farmers Market today. They gave it a thumb’s up.  It’s easy and tasty! 

Pepperoni Breakfast Pizza

1 1/2 cups reduced fat Bisquick®
1/3 cup hot water
2 eggs
4 egg whites
1/8 teaspoon pepper
4 ounces turkey pepperoni
2 tablespoons green onions, sliced (2 tablespoons)
8 ounces tomato sauce, with basil and oregano
2/3 cup cheese, reduced fat Sargento Mexican blend, shredded
1 tablespoon sliced fresh basil leaves, if desired

Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of pan, using fingers dipped in Bisquick mix, forming rim at edge. Bake 10 to 15 minutes or until golden brown. Meanwhile, in large bowl, beat eggs, milk and pepper with wire whisk or fork until blended. Stir in pepperoni and onions. In 12-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 5 minutes, stirring occasionally, until firm but still moist. Spread pizza sauce over baked crust. Top evenly with egg mixture. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted and pizza is hot. Sprinkle with basil.

Yield: 8 slices. Per slice= 180 Calories; 6g Fat (31.3% calories from fat); 12g Protein; 19g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 827mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Chicken Asparagus Gratin

A cheesy good way to eat your veggies!  🙂

Chicken Asparagus Gratin

10 3/4 oz Campbell’s (U.S.) cheddar cheese soup
1/3 c. water
1/4 tsp onion powder
1/8 tsp black pepper
½ c. elbow macaroni, uncooked, Smart Taste
2 c. cooked chicken breast, chopped
2 1/2 cup chopped asparagus

In 2-quart casserole mix soup, water, onion powder and pepper. Stir in pasta, chicken, and asparagus. Bake at 400 for 25 minutes or until hot.

Yield: 4 servings. Per serving= 325 Calories; 11g Fat (30.7% calories from fat); 34g Protein; 22g Carbohydrate; 4g Dietary Fiber; 87mg Cholesterol; 684mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.