Dilled Nibbles- gluten free


I found this in a church cookbook and lightened it up.  Rice Chex is gluten free.


Dilled Nibbles

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.



Ham Viennese

This was good!


Ham Viennese

1 c. fat free chicken broth

2/3 c. whole wheat couscous

Dash salt

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.

Strawberry Frozen Yogurt

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.


Easy Bread

I love bread!

Easy Bread
3 c. reduced fat Bisquick
dash salt
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.

Asian Salad

It was pretty salty. Probably should have used just half of the Italian Dressing packet.

asian salad

Asian Salad

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.


Peppermint Bundt Cake

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.