Pan Fried Coleslaw

This coleslaw turns out more like sauerkraut if you use all the vinegar. I am not a fan of vinegar so I decreased it to 2 teaspoons and really liked this side.

Pan-Fried Coleslaw



2 slices sweet hickory-smoked bacon

6 cups very thinly sliced green cabbage (about 1 pound)

1 tablespoon sugar

3 tablespoons cider vinegar

2 tablespoons water

1/2 teaspoon salt

1/2 teaspoon celery seeds


Cook bacon in a large skillet over medium-high heat until crisp; remove bacon from skillet, reserving drippings in skillet. Set bacon aside.
Cook cabbage in drippings over medium-high heat 6 minutes or until browned, stirring frequently. Add sugar, vinegar, water, salt, and celery seeds, and cook 1 minute, stirring constantly. Remove from heat; crumble bacon, and stir into cabbage mixture. Serve warm.

Yield: 6 servings (serving size: 1/2 cup)

CALORIES 40 (29% from fat); FAT 1.3g (sat 0.4g,mono 0.6g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 3mg; CALCIUM 38mg; CARBOHYDRATE 6.3g; SODIUM 263mg; PROTEIN 1.7g; FIBER 1.7g 

Cooking Light, JULY 1995


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Raspberry Coffee Cake

I made this last week. My friends at the market liked it, but I thought it was too dry. And I wish I’d given it a dash or two of cinnamon…

Raspberry Coffee Cake
1 cup raspberries

4 Tablespoons brown sugar
1 cup reduced fat Bisquick®
1/3 cup Splenda sugar substitute
1/2 teaspoon baking powder
1/8 teaspoon salt
2 ounces light cream cheese
2 tablespoons light margarine, melted
1 teaspoon vanilla extract
1 large egg

Combine the raspberries and brown sugar in a small bowl and toss to mix. Combine Biquick, Splenda, baking powder and salt in a bowl and mix well. Mix the cream cheese, margarine, vanilla and egg in a bowl. Add the mixture to the Bisquick mixture, stirring just until moistened. Spread 2/3 of the batter (will be thick) into an 8-inch round baking pan sprayed w/nonstick cooking spray. Sprinkle w/the raspberry mixture. Spread with the remaining batter. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool on wire rack for 10 minutes before serving.
Yield: 6 servings. Per serving:
166 Calories; 6g Fat (31.8% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 448mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Breakfast Braid

Made this one for a few friends at the market today. Another hit! I think it’s the roasted green chilies from Whitmore Farms that really make it great.

Breakfast Braid
2 (8 oz) reduced fat crescent rolls
2 eggs

3 egg whites
1/2 c. shredded reduced fat cheddar cheese
4 oz diced roasted green chilies
1 c. diced lean ham
2 oz light cream cheese
(a little cooked pork sausage is a nice addition)

Preheat oven to 375 degrees*. Spray cookie sheet with cooking spray and place one tube of crescent rolls on sheet, sealing perforations and forming rectangle. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan. Scramble eggs  and egg whites in small skillet. Combine cheese, green chilies, ham, cooked eggs and egg whites, and cream cheese; arrange mixture down the center of the dough. Bring the corners of the rolls together over the top to form a ‘braid’ shape. Bake in preheated oven for 25 to 30 minutes, or until rolls are golden brown.
Yield: 8 servings. Per serving= 280 Calories; 13g Fat (45.2% calories from fat); 9g Protein; 26g Carbohydrate; trace Dietary Fiber; 60mg Cholesterol; 825mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Easy Breakfast Pie

yes, this was better!

Easy Breakfast Pie
4 oz cooked pork sausage
1 egg
4 oz roasted green chilies, diced
1/2 c. low fat cheese
1/3 cup reduced fat Bisquick
1/2 cup Skim Milk
2 large Egg Whites

Preheat oven to 400*. Spray 9 inch pie plate with cooking spray and set aside. Combine sausage, egg, green chilies and cheese; add to prepared pie plate. In small bowl, combine Bisquick, milk and egg whites
Pour over the meat mixture and bake for 20 to 25 minutes.
Yield: 2 Servings. Per serving= 436 Calories; 27g Fat (56.5% calories from fat); 28g Protein; 19g Carbohydrate; 1g Dietary Fiber; 162mg Cholesterol; 1300mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat.