Breakfast Biscuits

I made these this morning. Loved them!

Breakfast Biscuits
2 1/2 cups reduced fat Bisquick®
4 ounces green chili peppers
1 cup ham, extra lean
1 cup cheese, reduced fat pepperjack
3 eggs
1/4 cup water

 Preheat oven to 350 degrees. Spray cookie sheet with cooking spray. Combine all ingredients in medium bowl. Add more water 1 tablespoon at a time, if the dough is too stiff. Place in eight mounds on cookie sheet and bake 15 to 20 minutes.

Yield: 8 biscuits. Per biscuit= 286 Calories; 11g Fat (36.2% calories from fat); 16g Protein; 28g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 946mg Sodium.

Tangy Broccoli Spinach Salad

Not bad. Would be good with a little diced bacon too.

Tangy Broccoli Spinach Salad

8 oz frozen broccoli flowerets

1/3 c. Light Raspberry and Walnut dressing, Paul Newman

2 TB water

1 c. spinach leaves

 In medium saucepan, heat broccoli and dressing; add water. After broccoli is crisp-tender, add spinach leaves and cook until wilted.

Yield: 2 servings. Per serving= 130 Calories; 7g Fat (44.6% calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 192mg Sodium. 

Brownie Crinkles

These would make yummy Valentine treats for your office.

Chocolate Brownie Crinkles

1 Package Betty Crocker Low Fat Brownie Mix

1/4 Cup Water
1/4 Cup Egg Substitute (or 1 egg white)
Butter Flavored Cooking Spray

Preheat oven to 350 degrees. Mix together all ingredients just until blended. If the dough is too soft, place in the refrigerator until it stiffens up a bit. Use 1 level Tablespoon (measurement) and shape into balls. (Could roll in Splenda) Place on a cookie sheet sprayed with butter flavored cooking spray and bake for 11-13 minutes. Remove promptly to racks to cool.Serves: 34Per Serving (excluding unknown items): 62 Calories; 1g Fat (16.0% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 57mg Sodium. Exchanges: 0 Lean Meat.

Do not destroy the work of God for the sake of food. Romans 14:20

Mini Microwave Triple Chocolate Cake

This is yummy, quick and easy! And even better you don’t have a whole cake sitting around…

Mini Microwave Triple Chocolate Cake

Ingredients:
2 T Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food
2 T Cool Whip Free, Thawed
1 T Fat Free Vanilla Yogurt
1 T Hershey’s Lite Chocolate Syrup, Divided

Directions:
Stir together the whipped topping and half the syrup, and then place mixture in the freezer to firm up while you prep the rest of your dessert. Next, in a very small microwave-safe dish (like a ramekin), combine cake mix and yogurt. (Don’t worry if it seems like a small amount. Your cake will puff up – we promise) Stir until smooth and blended. Microwave for 1 minute, and then allow cooling for 5 minutes. Once cake has cooled, remove chocolate topping from freezer, and spoon it over your cake. Finally, drizzle the remaining chocolate syrup on top…Enjoy!!

Makes 1 serving: 2 HU

Per Serving: (entire recipe): 123 calories, 1 g fat, 201 mg sodium, 28 g carbs, 0.75g fiber, 12g sugars, 2g protein

Antipasto Picnic Salad

I’m making this for lunch.

Antipasto Picnic Salad
4 ounces medium whole wheat pasta shells
2 jars (16 ounces each) giardiniera
1 pound fresh broccoli florets
4 oz mozzarella cheese, cubed
4 oz hard salami, cubed
7 oz lean deli ham, cubed
7 oz sliced turkey pepperoni, halved
1 large green pepper, cut into chunks
4 oz sliced ripe olives, drained

DRESSING:

1 TB olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon coarsely ground pepper
1/2 teaspoon salt

Cook pasta according to package directions. Meanwhile, drain giardiniera, reserving 3/4 cup liquid. In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives. Drain pasta and rinse in cold water; stir into meat mixture. For dressing, in a small bowl, whisk the oil, vinegar, lemon juice, Italian seasoning, pepper, salt and reserved giardiniera liquid. Pour over salad and toss to coat. Refrigerate until serving. Yield: 8 servings = 263 Calories; 13g Fat (42.7% calories from fat); 17g Protein; 21g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 2370mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Slow cooker pork chops & potatoes in mustard sauce

This was REALLY good! and easy!

Crock pot Pork Chops and Potatoes in Mustard Sauce

1 ½ lbs bone in pork sirloin chops, frozen

1 lb potatoes — thinly sliced

1 10 3/4-ounce can Campbell’s 98% Fat Free Cream of Mushroom Soup
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1 dash garlic powder
1/4 teaspoon black pepper
2 TB onion – sliced

In 3 quart slow cooker, place pork chops. Top with potatoes. Mix soup, chicken broth, mustard, thyme, garlic, pepper and onion. Pour over potatoes. Cover and cook on LOW for 7 to 9 hours or on HIGH 4 to 5 hours. Yield: 4 servings. Per serving: 308 Calories; 8g Fat (25.0% calories from fat); 27g Protein; 30g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 573mg Sodium. 

Cajun Stew

I made this overnight last night. It is delicious!
Cajun stew
1 tablespoon McCormick® Paprika

2 teaspoons McCormick® Thyme Leaves
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Crushed Red Pepper
7 oz. smoked sausage, Healthy Ones

2 TB diced onions

1 cup coarsely chopped green bell pepper
1 cup sliced celery2 cans (14 1/2 ounces) diced tomatoes, and okra undrained
1 cup reduced sodium chicken broth1 McCormick® Bay Leaves

2 tsp Cajun seasoning1 lb boneless skinless chicken thighs, cut in bite-sized pieces
3 c. water
1 c. instant brown rice

 Mix paprika, thyme, garlic powder and red pepper in small bowl. Place sausage, onions, bell peppers, celery, tomatoes, chicken broth, bay leaves and 2 tablespoons of the seasoning mixture in 5 quart slow cooker. Stir to blend well. Top with chicken. Sprinkle with remaining seasoning mixture. Cover.
2. Cook 8 hours on LOW or 4 hours on HIGH or until chicken is cooked through and vegetables are tender.
3. Gently stir in rice. Cover. Cook 15 to 20 minutes on HIGH or until rice is tender. Remove bay leaves before serving.
Yield: 6 servings. Per serving (about 1 ½ cups)= 274 Calories; 7g Fat (20.6% calories from fat); 21g Protein; 35g Carbohydrate; 4g Dietary Fiber; 76mg Cholesterol; 748mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.