Cranberry Corn Muffins

corn muffinsTasty!

Cranberry Corn Muffins
8.5 oz corn muffin mix
1 egg
1/2 c. unsweetened applesauce
1 TB extra virgin olive oil
1/3 c. dried cranberries
2 TB chopped pecans

Preheat oven to 375*. Spray 7 muffin cups with cooking spray. Combine ingredients and fill muffin cups. Bake 20 minutes or until lightly browned.
Yield: 7 muffins. Per muffin= 192 Calories; 8g Fat (38.2% calories from fat); 3g Protein; 26g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 391mg Sodium

Advertisements

Banana Ice Cream

banana ice creamNot bad. It’s creamier than you would imagine, but the banana flavor overwhelms the cocoa and peanut butter.

Banana Ice Cream
1 banana
1 TB peanut butter
1 tsp cocoa powder

Cut banana into pieces and freeze. After frozen put banana in food processor. At first it will seem like crumbs, but as you keep processing it will become creamy. I had to add a teaspoon of water. Then add the peanut butter and cocoa powder and process more.
Yield: 1 serving= 208 Calories; 8g Fat (30.7% calories from fat); 5g Protein; 35g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 64mg Sodium.

Cake Batter Crispy Treats

cakebatterricekrispiesYUM!

Cake Batter Crispy Treats
10 oz mini marshmallows
4 TB yellow cake mix
7 c. crispy rice cereal
2 TB extra virgin olive oil, butter flavored
2 TB sprinkles

Melt marshmallows in large bowl in microwave, about 2 minutes. Add cake mix, crispy rice cereal, and olive oil. Combine well. Press into 13×9 pan sprayed with cooking spray. Top with sprinkles.
Yield: 12 servings. Per serving= 176 Calories; 3g Fat (14.1% calories from fat); 2g Protein; 36g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 156mg Sodium.

Couscous w/ Feta & Tomatoes

coucousandfetaThis was my first time to use sundried tomatoes. ever. I did not like them. I think a little fresh tomato would have been much better in here. But, other than that, I really liked this dish.

Couscous w/ Feta & Tomatoes
1 c. boiling water
1/2 c. sun-dried tomatoes (not packed in oil)
14.5 oz vegetable broth
1 c. whole wheat couscous
1/3 c. crumbled feta cheese
1/2 tsp dried oregano
1 tsp butter flavored olive oil

In a small bowl, pour boiling water over tomatoes; let stand 5 minutes. In small saucepan, bring broth to a boil. Add couscous and remove from heat; cover and let stand 5 minutes. Drain and chop tomatoes; add to couscous. Gently stir in remaining ingredients. Serve warm or chilled.
Yield: 5 servings. Per serving=220 Calories; 5g Fat (20.0% calories from fat); 9g Protein; 37g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 1152mg Sodium.

Corn Cakes

Another tasty way to eat corn.

Corn Cakes
15 oz can corn, drained
2 eggs, separated
2 oz. diced pimientos, drained
1/3 c. uncooked scallions, diced
¼ tsp black pepper
3 TB reduced fat Bisquick
2 sprays cooking spray, butter-flavored

Instructions
In a small bowl, beat egg whites until stiff but not glossy; set aside. In a medium bowl, lightly beat egg yolks. Add corn, pimientos, scallions, black pepper and Bisquick; thoroughly combine and then fold in egg whites.
Coat skillet with cooking spray and warm over high heat; when skillet is hot, reduce heat to medium. Spoon a heaping tablespoon of batter onto skillet to make each fritter. (Do not press fritters down with your spatula since they are meant to be fluffy.) Cook for about 2 to 3 minutes; carefully flip and cook until lightly browned and cooked through, about 2 to 3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all batter is used and then serve immediately.
Yield: 10 cakes. Per cake= 51 Calories; 1g Fat (20.4% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 131mg Sodium

Poppy Seed Chicken Dip

I made a small version of this. You could certainly double the recipe for a large gathering. This can be used as a dip for crackers or made as little appetizer sandwich filling or even served in a wrap.

Poppy Seed Chicken Dip
1 c. diced cooked chicken breast
3 oz light cream cheese
½ tsp poppy seeds
Dash onion powder
Dash garlic powder

Mix all ingredients together until well-combined. Place into an airtight container and chill until ready to serve.
Yield: 4 servings (1 cup). Per serving (1/4 cup)= 146 Calories; 8g Fat (48.4% calories from fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 154mg Sodium.

Chocolate Chip Oatmeal Cookies for 3

chocchipoatmealcookiesI got the most amazing butter flavored extra virgin olive oil last night and I couldn’t wait to try it on something today. Sure, it’s fabulous over popcorn, but I knew it had more possibilities than that. These cookies are delicious!

Chocolate Chip Oatmeal Cookies for 3
3 tablespoons reduced fat Bisquick®
3 tablespoons rolled oats
2 tablespoons Splenda w/Fiber
dash cinnamon
2 tablespoons mini chocolate chips, Nestle
1 egg white
1/2 teaspoon vanilla
2 teaspoons extra virgin olive oil

Preheat oven to 350*. Combine all ingredients in a medium bowl. Place three mounds of dough on cookie sheet sprayed with cooking spray. Bake 12-15 minutes, or until lightly browned.
Yield: 3 cookies. Per cookie= 105 Calories; 5g Fat (41.0% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 113mg Sodium.