Apple Brickle Dip

This is terrific with apples!

Apple Brickle Dip
8 oz light cream cheese, Weight Watchers
1/4 cup packed brown sugar
1/4 cup Splenda w/Fiber
1 tsp vanilla extract
1 c. English toffee baking bits

Combine the cream cheese, sugars, and vanilla. Gently stir in toffee chips. Serve with apple pieces.
Yield: 16 servings. Per serving= 124 Calories; 8g Fat (51.1% calories from fat); 1g Protein; 15g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 117mg Sodium.  Exchanges: 1/2 Fat; 1/2 Other Carbohydrates.

Chocolate Delights

yum!

CHOCOLATE DELIGHTS

2 c. milk chocolate chips
1/2  c. peanut butter
1 1/2  c. minature marshmallows
3  c. Rice Krispies
c. dry roasted peanuts

 Melt chocolate chips in microwave; add peanut butter. In large bowl, combine marshmallows, Rice Krispies and peanuts. Drop by spoonfuls onto paper or foil-lined cookie sheets. 

 Yield: 48 pieces. Per piece= 97 Calories; 7g Fat (57.4% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

PB Cookie Balls

Can’t go wrong with peanut butter and chocolate.

PB Cookie Balls

8 oz light cream cheese, Weight Watchers
14 NUTTER BUTTER Cookies, finely crushed
½ c. milk chocolate chips

Mix cream cheese and cookie crumbs until well blended. Shape into 25 (1-inch) balls; place in single layer on cookie sheet covered with parchment paper. Melt chocolate chips in microwave; dip balls into chocolate and place on prepared pan. Any remaining chocolate can be drizzled over balls. Refrigerate one hour or until firm.

Yield: 25 cookie balls. Per cookie ball= 73 Calories; 4g Fat (46.9% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 59mg Sodium

Blueberry Fluff

easy and good!

Blueberry Fluff

Fat free sugar free cheesecake pudding mix

20 oz blueberry pie filling
8 oz Cool Whip Lite, thawed

Combine pudding mix and pie filling. Fold in Cool Whip, chill and serve.

Yield: 8 servings. Per serving: 158 Calories; 4g Fat (21.7% calories from fat); 0g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 111mg Sodium.  Exchanges: 1/2 Fat; 2 Other Carbohydrates.

Cranberry Orange Scones

Very yummy!

Cranberry Orange Scones

2 cups Bisquick
1/3 cup packed brown sugar
1/4 teaspoon salt
2 TB light margarine

1/3 c. Craisins
1 tsp orange extract
1/2 cup skim milk
 
Preheat oven to 400F.  Combine together Bisquick, sugar, baking powder, and salt in medium bowl. Add butter; using fingertips, rub to form coarse meal.  In separate bowl, whisk milk and egg. Gradually add to flour mixture. Toss or knead to thoroughly moisten and form clumpy dough. (Add more milk if too dry.)  Mix in chips. Drop dough by 1/4 cupfuls onto nonstick or lightly greased baking sheet at least 1 inch apart.  (I usually use aluminum foil instead.) Bake about 20 minutes, or until golden brown.

Can use butterscotch chips in place of craisins and orange extract, or Granny Smith Apples with cinnamon and nutmeg.
Yield: 9 scones. Per scone= 159 Calories; 4g Fat (24.1% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 450mg Sodium.  Exchanges: 1 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

Tropical Chops

These were delicious and moist!

Tropical Chops
2 pork loin chops, frozen
1/3 c. pineapple juice
2 TB coconut rum
1/2 tsp onion powder

Place chops in 2 quart slow cooker. Pour juice and rum over chops; sprinkle onion powder over. Cook 5 to 6 hours.
Yield: 2 servings. Per serving= 154 Calories; 4g Fat (29.9% calories from fat); 14g Protein; 6g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Fruit.

Citrus Salmon

I’m not a huge fish fan, but this was pretty good.

Citrus Salmon
cooking spray
2 (4 oz) salmon fillets
juice from 2 oranges
4 tsp Cajun seasoning

Spray skillet with cooking spray. Place fillets in skillet and squeeze juice from one orange over fillets. Season with Creole seasoning, and cook 2 to 3 minutes on each side, until golden brown.  Reduce heat to low, and pour juice from remaining orange around the salmon. Continue cooking 5 minutes, or until fish is easily flaked with a fork.

Yield: 2 servings. Per serving= 163 Calories; 4g Fat (24.1% calories from fat); 24g Protein; 7g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 506mg Sodium.