Cheeseburger Pie for 2

This was ok. I think I’d like it better with some pork sausage, green chilies, and eggs… 🙂

Impossibly Easy Cheeseburger Pie For 2

8 oz ground beef, 95/5
1/4 c. Onion, Diced
2 oz Kraft Natural Cheddar Cheese Fat Free
1/3 cup Heart Smart Bisquick Baking Mix
1/2 cup Skim Milk
2 large Egg Whites
2 Tbs Barbecue Sauce

Brown beef or turkey and onion together in a sauté pan until done, stir in 2 tbsp of barbecue sauce and layer the meat mixture onto the bottom of an 8×8 square baking dish. Sprinkle cheese over the meat mixture. Mix together in a small bowl, the bisquick, skim milk and egg whites. Pour over the meat mixture and bake in oven at 400 degrees for -25 minutes.
Yield: 2 Servings. Per serving= 487 Calories; 11g Fat (36.0% calories from fat); 24g Protein; 19g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 708mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Crescent Wraps

These were also a hit this morning. And very simple! I got this recipe from the Pillsbury site.

Crescent Wraps
8 ounces crescent rolls, Pillsbury, reduced fat

4 ounces cheese, reduced fat pepperjack
4 ounces lean ham slices

Preheat oven to 350*. Roll crescent rolls out into 8 triangles. Lay cheese and ham evenly over each triangle. Then roll each triangle into crescent roll shape, starting with long end; place point underneath. Bake until lightly browned; 12-15 minutes.
Yield: 8 wraps. Per wrap=165 Calories; 8g Fat (49.7% calories from fat); 6g Protein; 12g Carbohydrate; 0g Dietary Fiber; 14mg Cholesterol; 536mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

Cookie Bars

It’s been too hot again for much cooking, but I made these for some friends at the farmers market. They got rave reviews! These are definitely not low-calorie.

Cookie Bars

1 16.5 oz roll Pillsbury chocolate chip cookie dough
1 c. rolled oats
Dash salt
½ c. sugar free caramel topping
4 TB reduced fat Bisquick
1 tsp vanilla
½ c. chopped pecans
1/3 c. mini chocolate chips

Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 7×11-inchpan, press remaining dough mixture evenly in bottom to form crust. Bake 10 to 12 minutes or until dough puffs and appears dry. In small bowl, mix caramel topping,Bisquick and vanilla until well blended. Sprinkle pecans and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely. Store tightly covered.

Yield: 15 bars. Per bar=230 Calories; 10g Fat (39.2% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates.

Pizza Squash

This has been a nice, light lunch this week.

Pizza Squash
5 c. sliced yellow squash
14.5 oz diced Italian tomatoes
3 oz turkey pepperoni, diced
2 oz light cream cheese
1/4 c. water

Combine all ingredients in medium saucepan and bring to a boil; stir, cover and let simmer until squash are done.
Yield: 4 servings. Per serving= 137 Calories; 6g Fat (36.0% calories from fat); 10g Protein; 12g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 487mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Banana Bread

This is a very yummy Banana Bread version. It’s super moist and has just a hint of cream cheesey-ness.

Banana Bread

¼ c. sugar
¾ c. Splenda
4 oz. light cream cheese
1 cup mashed ripe bananas (2-3)
2 egg whites
2 cups reduced fat Bisquick
1 tsp. vanilla

Place sugar, Splenda and cream cheese in a large bowl, beat with a mixer at medium speed until light and fluffy. Add bananas, eggs and vanilla; beat until well blended. Add the baking mix and stir until moist. Pour batter into a 9″ loaf pan coated with cooking spray. Bake at 350 for 45 to 60 minutes or until a tooth pick inserted in the center comes out clean. Cool in pan for at least 10 minutes on a wire rack, remove from pan. Cool completely on wire rack.
Yield 10 servings. Per serving= 169 Calories; 4g Fat (20.2% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 378mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Green Chili Snackers

I made these last weekend (and forgot to post them!) Green chili lovers love these.

Green Chili Snackers
20 wonton wrappers
1 c. black beans
1/2 tsp onion powder
1/2 c. diced roasted green chilies
1/3 c. shredded reduced fat cheddar cheese
1/3 c. salsa

Preheat oven to 425*. Spray mini muffin pan with cooking spray. Place 20 wonton wrappers in muffin cups. Combine all remaining ingredients and place a spoonful in each wrapper. Bake 12 minutes or until wontons are lightly browned.
Yield: 20 servings. Per serving=38 Calories; trace Fat (6.5% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable.

Raspberry Salsa

Another tasty salsa.

Raspberry Salsa
1 c. raspberries
2 c. diced tomatos
2 TB sliced green onions
3 TB diced tamed jalapenos
Dash black pepper
1/4 tsp salt
Dash chili powder
2 TB diced cilantro
1 TB lime juice

Combine all ingredients in medium bowl. Chill until ready to serve with chips or crackers.