Pork Chops with Orange Dijon

I would have liked more orange flavor.

Pork Chops with Orange-Dijon
1 lb pork loin chops
1/2 tsp thyme
1 c. sugar free orange marmalade
1/4 c. Dijon mustard

Place pork chops in 2 quart slow cooker. Combine thyme, marmalade and Dijon mustard and pour over chops. Cook on high3 to 4 hours.
Yield: 4 servings. Per serving= 148 Calories; 5g Fat (22.1% calories from fat); 15g Protein; 21g Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 217mg Sodium

Mexican Chicken

Good for a potluck!

Mexican Chicken
1 ½ lb boneless, skinless chicken breasts
1 tsp taco seasoning
salt to taste
10 oz enchilada sauce
3 green onions, chopped

Cut chicken into bite-sized pieces; put in 2 quart slow cooker. Sprinkle chicken with taco seasoning. Pour enchilada sauce in and top with green onions. Cook on high 2 to 3 hours.
Yield: 4 servings. Per serving= 292 Calories; 12g Fat (39.0% calories from fat); 39g Protein; 5g Carbohydrate; 1g Dietary Fiber; 127mg Cholesterol; 173mg Sodium.

Baked Shrimp Scampi

tasty!shrimpscampi

Baked Shrimp Scampi
1 lb uncooked shrimp, peeled and de-veined
1/4 cup fresh squeezed lemon juice
2 tbsp light butter, melted
4 garlic cloves, minced
1/4 cup minced shallots
1 tsp lemon zest
1 tsp Kosher salt
1/4 tsp black pepper
1/4 teaspoon crushed red pepper flakes
2 tbsp reduced fat Parmesan cheese
2 tbsp parsley, finely chopped

Preheat oven to 425°F. Spray a 13 x 9 baking dish with butter flavor non stick cooking spray Lay shrimp evenly in baking dish. In a small bowl, combine remaining ingredients except parsley and Parmesan cheese, and pour over shrimp. Then, sprinkle the Parmesan cheese over the shrimp, and bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp and serve immediately.
Yield: 4 servings. Per serving= 178 Calories; 6g Fat (31.9% calories from fat); 23g Protein; 6g Carbohydrate; trace Dietary Fiber; 176mg Cholesterol; 344mg Sodium

Frozen Blueberry Bites

Maybe it needed Splenda? They were ok. blueberrybites

Frozen Blueberry Bites
8 oz Cool Whip Lite, thawed
2 c. blueberries
4 oz light cream cheese

Combine blueberries and cream cheese in blender and combine. Fold in Cool Whip and pour into ice cube trays and freeze.
Yield: 30 servings. Per serving= 45 cals, 5g carb, 3g fat, 0 protein, 19 sodium, 3g sugar

Kale Chips

These were surprisingly good! Don’t overdo on the oil–they won’t crisp enough and will be a little soggy/chewy.

kalechips

Kale Chips
1 bunch kale
1 TB butter flavored olive oil
seasoning salt

Preheat oven to 350*. Wash and dry kale; pull it off the hard stems and tear into pieces. Drizzle with oil and sprinkle with seasoning salt. Bake 15 minutes or until just browned.

Nacho Chicken and Rice Wraps

really good!

Nachochicken

Nacho Chicken and Rice Wraps
1 (10.75 ounce) cansCampbell’s® Condensed Cheddar Cheese Soup
1 soup can water
1 cup Pace® Picante Sauce
2/3 c. wild rice blend
1 lb boneless, skinless chicken thighs
10 low carb flour tortillas (10-inch)

Place chicken in bottom of 3 quart slow cooker. Stir the soup, water, picante sauce, and rice and pour over chicken. Cover and cook on LOW for 7 to 8 hours or on high 4 hours (until chicken is cooked through). Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.

Ice Box Lemon Cake

This was sort of like banana pudding, but lemon of course.

Ice Box Lemon Cake
14 whole graham crackers
2 (3.5 oz) packages sugar free, fat free, instant lemon pudding mix
3 cups skim milk
1 (8 0z) container Cool-Whip Lite, thawed

Place half the graham crackers in bottom of 13×9 pan. Combine pudding and milk in medium bowl. Fold in thawed Cool Whip. Pour half the pudding mixture over graham crackers. Top with remaining graham crackers and top with last of pudding mixture. Refrigerate over night.
Yield: 12 servings. Per serving=155 Calories; 3g Fat (20.3% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 777mg Sodium.