I had this for dinner. I LOVE wing sauce! 🙂
Buffalo Chicken Mug
1 egg white
1/3 c. sliced celery
2 oz cooked skinless chicken breast, diced
1/2 TB wing sauce
dash onion powder
1 wedge Laughing Cow light blue cheese (or 1 tsp ff blue cheese dressing)
Add egg, egg white, celery, chicken, wing sauce and onion powder to large mug. Mix well and add blue cheese wedge. Microwave for 1 1/2 minutes, stir, then microwave another minute or so until egg is just set.
Yield: 1 serving= 218 Calories; 10g Fat (42.0% calories from fat); 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 231mg Cholesterol; 598mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat.
I made this for Christmas. It was tasty!
Orange Cranberry Chex Mix
6 c. cinnamon Chex
2 c. Blueberry Kashi
2 c. Wheat Chex
½ c. craisins
¼ c. frozen orange juice concentrate
2 TB water
1 TB brown sugar
Preheat oven to 250^. Combine cereals in a bowl and set aside. Combine orange juice concentrate, water and brown sugar in measuring cup and microwave 30 seconds. Pour mixture over cereals and toss to combine. Spread on cookie sheet and bake 30 minutes, tossing/stirring every 10 minutes. Cool and store in an airtight container.
Yield: 10 servings. Per serving (about 1 cup) =186 Calories; 1g Fat (3.4% calories from fat); 3g Protein; 43g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 255mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 0 Other Carbohydrates.
I made this for a co-workers birthday. It was good, but needed tweaking. So, here’s the tweaked version.
Chocolate Chip Peppermint Cake
18.25 oz white cake mix
1/2 c. unsweetened applesauce
1 c. water
1 egg white
1 tsp peppermint extract
1/2 c. crushed peppermints
1/3 c. chocolate chips
Heat oven to 350^. Spray bundt pan with cooking spray; set aside. Combine cake mix, applesauce, water, egg, egg white and peppermint extract. Fold in peppermints and chocolate chips. Pour into bundt pan and bake 45 minutes or until lightly browned.
Yield: 16 servings. Per serving= 169 Calories; 5g Fat (27.2% calories from fat); 2g Protein; 29g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 223mg Sodium.
I wasn’t sure how it would taste, but it was good! Just be careful not to microwave too long. I did the 8 minutes the first time and it burned!
EASY MICROWAVE PEANUT BRITTLE
1 c. raw shelled peanuts, skins on
1 c. sugar
1/2 c. light corn syrup
1/8 tsp. salt
1 tsp. butter
1 tsp. vanilla
1 tsp. baking soda
Stir together peanuts, sugar, syrup and salt in a 1 1/2 quart microwave-safe container. Cook 4 to 8 minutes (until sugar seems dissolved) on high in microwave oven, stirring well after 4 minutes. Stir in butter and vanilla.
Microwave 2 minutes longer on high. (Cooking time may vary with ovens.) Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet. Spread to 1/4 inch thickness. When cool break into pieces. Store in airtight container. Yields about 1 pound.
Yield: 14 pieces. Per piece= 151 Calories; 5g Fat (30.5% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.
This was delicious! And you know I love a bundt cake! 🙂
Good Fruit Cake
18.25 oz white cake mix
2 egg whites
1/2 c. water
14 oz can fruit cocktail, in water & Splenda, undrained
1 tsp cinnamon, divided
1/4 c. packed brown sugar
1/3 c. chopped pecans
Preheat oven to 350^. Spray bundt pan with cooking spray. Combine cake, egg whites, water, fruit and 1/2 tsp cinnamon in medium bowl. Combine brown sugar, pecans and remaining 1/2 tsp cinnamon; sprinkle around bottom of bundt pan. Top with cake mixture. Bake 45 to 50 minutes or until lightly golden brown. Let rest 10 minutes then invert on large plate.
Yield: 16 servings. Per serving= 177 Calories; 5g Fat (26.0% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 2 Other Carbohydrates.
This is my favorite pudding recipe and I especially like it in the winter all hot off the stove with frozen Cool Whip. I discovered it canNOT be made with almond milk, but works just fine with skim milk.
Dark Chocolate Pudding for 2
1 1/2 TB cornstarch
1 1/2 TB sugar
1 TB unsweetened cocoa powder
1 c. skim milk
1/2 tsp vanilla
In small saucepan, combine cornstarch, sugar and cocoa. Ad skim milk and stir until smooth. Cook on medium heat, stirring constantly, until pudding comes to a boil. Lower heat and simmer 3 to 4 minutes, continuing to stir. Stir in vanilla and serve.
Yield: 2 servings. Per serving= 115 Calories; trace Fat (3.7% calories from fat); 5g Protein; 22g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Other Carbohydrates
This simple recipe makes a tasty biscuit!
Bisucit for 1
1/3 c. reduced fat Bisquick
3 TB water
1/2 tsp Italian Seasoning
Preheat oven to 350^. Combine all ingredients–should form a dough. Place on cookie sheet and bake 12 to 15 minutes or until lightly browned.
Yield: 1 biscut= 153 Calories; 3g Fat (15.4% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 507mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fat.
This easy, delicious and pretty!
Caramel Apple Parfait
1 TB sugar free caramel topping
2 tsp water
1 c. diced apple
6 oz nonfat vanilla yogurt
In medium microwave-safe bowl, combine caramel and water. Heat 15 to 20 seconds and mix until smooth. Add chopped apple to caramel mixture and toss to coat. Place half the apple mixture in a parfait glass, then top with half the yogurt and repeat.
Yield: 1 serving=190 Calories; trace Fat (2.9% calories from fat); trace Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 33mg Sodium.