This is good over meat as a sauce, alone, or over cream cheese as a dip.
1 (12 ounce) bag fresh cranberries, rinsed
1 Gala apple, cored and diced
1 tsp Apple Cider vinegar
2 TB frozen orange juice concentrate
1/3 cup honey
2/3 c. Splenda
2 TB brown sugar
Add all the above ingredients to 2 quart crock pot, stir. Cover and cook on high 3 hours. Allow to cool and store in the refrigerator in a glass container with lid.
Yield: 12 servings (about 3 cups). Per serving (about ¼ cup)= 44 Calories; trace Fat (0.6% calories from fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
All good here!
Cobb Salad Dip
6 oz light Cream Cheese, softened
1/4 cup fat free Blue Cheese Dressing
1 cup finely chopped iceberg lettuce
1/2 cup chopped OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast
1 hard-cooked eggs, finely chopped
½ c. diced tomato
1 avocado, pitted and diced
2 slices OSCAR MAYER Bacon, crisply cooked and crumbled
Mix cream cheese and dressing until well blended; spread onto serving plate or bottom of pie plate. Refrigerate 1 hour. Top with layers of all remaining ingredients. Serve with crackers or tortilla chips.
Yield: 6 servings. Per serving= 179 Calories; 12g Fat (60.3% calories from fat); 10g Protein; 8g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 278mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
Yum! This is a lightened-up version of a recipe my aunt gave me. Her version used two cake pans, but you all know how I love a bundt cake…
Pistachio Wreath Cake
Pistachio Wreath Cake
18.25 oz white cake mix
1 pkg instant pistachio pudding mix, fat free, sugar free
1 ½ c. water
2 egg whites
Preheat oven to 350^. Combine all ingredients and mix on medium speed for 2 minutes. Pour into bundt pan sprayed with cooking spray. Bake 50 to 60 minutes.
1 box instant pistachio pudding, fat free, sugar free
8 oz cool whip Lite, thawed
5 maraschino cherries, no stems
Fold pudding into Cool Whip. Spread on cooled cake, top with cherries. Refrigerate until ready to serve.
Yield: 16 servings. Per serving= 219 Calories; 6g Fat (23.6% calories from fat); 2g Protein; 38g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 422mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 2 1/2 Other Carbohydrates.
I don’t know if it tasted like lasagna but it was really good! You could use ricotta instead of cream cheese. I just don’t like ricotta.
2 links Italian sausage, pork & chicken
1 teaspoon onion powder
dash garlic powder, minced
1/2 teaspoon oregano
1/2 teaspoon red pepper flakes
14 1/2 ounces canned diced tomatoes, undrained
1 cup fat-free chicken broth
2 bay leaves
3 ounces elbow macaroni, Smart Taste
1/2 teaspoon basil
2 ounces light cream cheese
2 tablespoons Parmesan cheese, reduced fat
Cook sausage in medium saucepan until done. Combine all remaining ingredients in saucepan and cook until pasta is done.
Yield: 3 servings. Per serving= 371 Calories; 18g Fat (39.4% calories from fat); 26g Protein; 35g Carbohydrate; 5g Dietary Fiber; 69mg Cholesterol; 1114mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
The original recipe said it was an appetizer. Maybe, but it made a delicious breakfast for 2 today.
Chilies and Eggs
4 oz diced roasted green chilies
4 oz diced tamed jalapenos
3 egg whites
1/2 c. shredded reduced fat cheese
Preheat oven to 350^. Spray 9×9 pan with cooking spray. Combine all ingredients, pour into pan and bake 20 minutes.
Yield: 2 servings. Per serving= 149 Calories; 8g Fat (48.7% calories from fat); 16g Protein; 4g Carbohydrate; 1g Dietary Fiber; 114mg Cholesterol; 311mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fat.
The black beans I didn’t use today will become chili tomorrow.
Mexican Pasta Salad for 2
2 ounces elbow macaroni, Smart Taste, elbow
10 oz tomatoes with green chilies
2/3 cup black beans, canned, canned
1/2 tablespoon lime juice
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 ounces olives, sliced
1/2 cup salsa
2 tablespoons green onions
2 tablespoons cilantro
Cook and drain the pasta. Add all remaining ingredients and serve warm or chill and serve cold.
Yield: 2 servings. Per serving= 248 Calories; 5g Fat (15.7% calories from fat); 10g Protein; 46g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1378mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
Are you rushing here and there? Constantly trying to get it all done, but can’t remember what it all was? I just finished De-Stressing Your Life by Diane Stout. This book has eight Bible studies you can complete alone or with a group and is perfect for men, as well as women. The studies are designed to help you de-stress by learning to seek God first, prioritize, releasing perfectionism and more. Diane has provided insightful questions–don’t hurry through them–to help us re-balance our lives and stop feeling rushed all the time. In the back of the book are Group Guides for each chapter that make it perfect for an adult Sunday School class.
you know how I love wing sauce!!
Buffalo Chicken Soup for 2
1 cup almond milk, unsweetened
1 cup roasted chicken breast meat
1 cup celery
3/4 cup fat-free chicken broth
1/4 cup wing sauce, Frank’s Red Hot
dash black pepper
2 tablespoons diced tamed jalapenos
Combine all ingredients in small saucepan. Bring to a boil then simmer 15 minutes.
Yield: 2 servings. Per serving= 183 Calories; 7g Fat (34.1% calories from fat); 26g Protein; 4g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 1123mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
A quick and easy dinner for 2.
2 medium Mission Carb Balance tortillas
1 c. roasted chicken breast meat
2 oz reduced fat pepperjack cheese
avocado, salsa, sour cream (optional)
Heat small skillet and place one tortilla in bottom. Top tortilla with diced chicken and cheese. Top with remaining tortilla and cook on each side until lightly browned. Top with optional ingredients and serve.
Yield: 2 servings. Per serving (not including optional items)= 347 Calories; 15g Fat (39.5% calories from fat); 33g Protein; 18g Carbohydrate; 11g Dietary Fiber; 74mg Cholesterol; 581mg Sodium. Exchanges: 3 Lean Meat; 1 1/2 Other Carbohydrates.
Another tasty way to have acorn squash.
Apple Stuffed Acorn Squash
• 1 medium acorn squash
• 1 cup chopped, peeled apple
• 4 teaspoons honey
• 2 teaspoons light margarine
• 1/8 teaspoon ground cinnamon
Cut squash in half; discard seeds. Place squash cut side up on microwaveable plate. Place apple in squash wells. Top with margarine, honey and cinnamon. Cook in microwave 5 to 7 minutes or until squash is tender.
Yield: 2 servings. Per serving= 171 Calories; 2g Fat (10.1% calories from fat); 2g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.