I found this in a church cookbook and lightened it up. Rice Chex is gluten free.
6 c. Rice Chex
3 TB light margarine, melted
1 TB dill weed
2 TB Parmesan cheese
Heat oven to 350^. Pour cereal into large bowl. Melt margarine and pour over cereal. Sprinkle dill weed and cheese over cereal and toss to coat. Pour onto jelly roll pan covered with foil. Bake 15 to 20 minutes. Store in tightly covered container.
Yield: 12 servings. Per serving (1/2 cup)= 82 Calories; 2g Fat (19.3% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 188mg Sodium.
This was good!
1 c. fat free chicken broth
2/3 c. whole wheat couscous
2 TB chopped onion
2 cups celery, thin sliced
10 ¾ oz can reduced fat cream of chicken soup
¼ teaspoon dill weed
1 ½ teaspoons prepared mustard
2 TB reduced fat whipped cream cheese
2 c. diced cooked lean ham
Bring broth to a boil; add salt and couscous. Cover and remove from heat. Meanwhile, sauté onion and celery in large skillet sprayed with cooking spray. Add soup, dill, mustard and cream cheese til blended, then add diced ham and simmer for 5 minutes. Serve over cooked couscous.
Yield: 3 servings. Per serving= 344 Calories; 13g Fat (33.6% calories from fat); 26g Protein; 33g Carbohydrate; 5g Dietary Fiber; 65mg Cholesterol; 2319mg Sodium.
I’ve been eating it for breakfast
Strawberry Frozen Yogurt
2 c. frozen whole strawberries
½ c. Splenda
½ tsp grated lemon rind
1 ¼ c. plain nonfat yogurt
¼ c. skim milk
Combine first 3 ingredients in container of an electric blender or food processor; top with cover, and process until smooth. Add yogurt and milk; process 30 seconds. Pour into four plastic bowls with lids and freeze.
Yield: 4 servings. Per serving (3/4 cup)= 76 Calories; trace Fat (2.7% calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk.
I love bread!
3 c. reduced fat Bisquick
1 Tbs. yeast
¾ to 1c. cold water
Combine ingredients in medium bowl and let sit all day long. In the late afternoon, preheat oven to 475. Once pre-heated, turn oven to 400*. Place 1 tablespoon of olive oil in bread pan. Roll dough in oil and bake bread for 30 minutes or until lightly browned.
It was pretty salty. Probably should have used just half of the Italian Dressing packet.
1env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/3 c. Splenda
2Tbsp. soy sauce
1/3 c. water
1pkg. (3 oz. each) ramen noodle soup mix
1pkg. (16 oz. each) coleslaw blend (cabbage slaw mix)
Combine Italian Dressing mix, Splenda, soy sauce, and water. Place cabbage in large bowl; top with dressing mixture. Mix to combine. Break apart ramen noodles and top salad. Discard ramen seasoning packet.
Yield: 8 servings. Per serving= 66 Calories; trace Fat (4.8% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 708mg Sodium.
This is a tasty Christmasy cake.
Peppermint Bundt Cake
18.25 oz white cake mix
1/2 c. unsweetened applesauce
1 c. water
2 or 3 egg whites
1/2 c. mini chocolate chips
1/2 c. crushed candy canes
Preheat oven to 350*. Spray bundt pan with cooking spray and set aside. In medium bowl, combine cake mix, applesauce, water, and egg whites. Fold in chocolate chips and crushed candy canes. Pour into prepared pans. Bake 30-40 minutes, until lightly browned. Marshmallow cream makes a nice frosting if you want a frosting.
Yield: 16 servings. Per serving=198 Calories; 5g Fat (22.9% calories from fat); 2g Protein; 37g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 229mg Sodium.