Nice Mexi salad.
Guacamole Chicken Salad
4 cups lettuce
1/2 cup roasted chicken breast meat
1 tablespoon almond milk, unsweetened
2 tablespoons cilantro
2 tablespoons lime juice
1/2 teaspoon onion powder
Dash hot sauce
3 tablespoons salsa
2 tablespoons jalapenos
Place lettuce in large bowl and top with diced chicken. Combine avocado, milk, cilantro, lime juice, onion powder, and hot sauce in small food processor. Add salsa and jalapenos to salad and top with guacamole dressing.
Yield: 1 serving= 300 Calories; 14g Fat (40.5% calories from fat); 27g Protein; 21g Carbohydrate; 7g Dietary Fiber; 59mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1/2 Fruit; 1 1/2 Fat.
Yummy little cinnamon roll bites!
32 wonton wrappers
12.4 oz reduced fat cinnamon rolls, Pillsbury
15 pecan halves
Place wonton wrappers in mini muffin pan. Cut each roll into fourths and place a fourth in each wonton wrapper. Bake for 10 minutes at 350*. Remove from oven and drizzle with 1/4 teaspoon of icing. Top each shell with a pecan half. Serve immediately.
Yield: 32 bites. Per bite= 65 Calories; 2g Fat (26.4% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.
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Tasty side dish for 2.
Crispy Chili Twists
1 C Smart Taste rotini, uncooked
1 T grated reduced fat parmesan cheese
1/2 tsp chili powder
dash seasoned salt
1/8 tsp garlic powder
1/4 tsp smoked paprika
Cook and drain pasta as directed on package. Rinse with cold water; drain very thoroughly.
Spray medium skillet with cooking spray. Heat and add pasta. Saute’ at high heat until pasta is crisp and light golden brown. Mix seasonings in small bowl; toss with pasta in skillet until evenly coated.
Yield: 2 servings (1/2 c serving size)
I am hard at work on my new cookbook for 1 or 2.
1 large egg
1/4 Cup unsweetened almond milk
1/4 Cup flour
1/2 teaspoon vanilla
1/4 tsp cinnamon
Preheat oven to 450^. Spray 2 quart casserole with cooking spray. Mix egg, salt, milk, flour, vanilla, and cinnamon and pour into pie plate. Bake at 450 degrees for 18 to 20 minutes. This will be a big puff when it comes out of the oven but will fall as it cools. Divide into 2 servings. Serve with sugar free jelly or syrup
Yield: 2 servings. Per serving (not including jelly or syrup)= 155 Calories; 3g Fat (17.0% calories from fat); 6g Protein; 25g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 47mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat.
This came from Kathy in my recipe club, Cooking With Faith. Pink cookies in honor of Breast Cancer Awareness Month. And they are delicious! Super good, Deanne! 🙂
Strawberry Angel Cookies
• Crisco® Original No-Stick Cooking Spray
• 1 (16 oz.) package Pillsbury® Angel Food Cake
¾ c. sugar free strawberry preserves
• 3 tablespoons mini semi-sweet chocolate chips
HEAT oven to 325°F. Coat baking sheet with no-stick cooking spray. (or use parchment paper)
BEAT together cake mix and preserves (do not add water) at low speed of electric mixer 1 minute or until evenly moistened. Continue to beat an additional 1 minute. Stir in chocolate chips. Drop by rounded tablespoonfuls onto prepared baking sheet.
BAKE 10 to 12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. Cookies will be soft and chewy.
TIP Store between sheets of wax paper to keep from sticking together.
Yield: 39 cookies. Per cookie=49 Calories; trace Fat (3.4% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Other Carbohydrates.