Jewelry Holder

Awesome bracelet/necklace holder I just made. I had the shutter hanging around, bought 1/2 price knobs at Hobby Lobby and simply drilled holes in the shutter and added the knobs. Do plan on needing to cut the screws on some of the knobs AND that those screws could scratch your wall. I decided to hang this on a white wall instead of a painted wall, for that reason. On the back I strung wire from one knob screw over to the knob screw on the other side. This allows me to hang the holder on the wall.


Pumpkin Bread

Moist and tasty!

pumpkin bread

Pumpkin Bread
3 c. reduced fat Bisquick
1 egg
1 tsp vanilla
2/3 c. coconut milk
1 TB extra virgin olive oil
15 oz can pumpkin
2 tsp cinnamon
1 tsp nutmeg
1/3 c. packed brown sugar
2/3 c. Splenda w/ fiber

Preheat oven to 350*. Combine all ingredients. Pour into loaf pan sprayed with cooking spray. Bake 1 hour or until toothpick inserted in the center comes out clean.
Yield: 10 servings. Per serving= 204 Calories; 5g Fat (19.0% calories from fat); 4g Protein; 40g Carbohydrate; 6g Dietary Fiber; 19mg Cholesterol; 466mg Sodium

Crab Tarts

Didn’t make a lot, but they were pretty good. You know I love wonton wrapper appetizers!

Crab Tarts
6oz can lump crab
2 low fat veggie cream cheese Laughing Cow wedges
¼ c. finely chopped celery
½ tsp onion powder
1 tsp dried parsley flakes
Dash black pepper
15 wonton wrappers

Preheat oven to 350*. In small bowl, combine crab, cheese wedges, celery, onion powder, parsley and pepper. Spray mini muffin tin. Place 15 wonton wrappers in mini muffin cups. Place crab mixture evenly into each of the wontons. Bake until lightly browned, about 15 minutes.
Yield: 15 tarts. Per tart= 34 Calories; 1g Fat (20.2% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 97mg Sodium

Squash Casserole


Squash Casserole
5 cups chopped yellow squash
1 cup onions
1 TB butter flavor extra virgin olive oil
¼ c. water
1 can cream of chicken soup
1 pkg of seasoned stuffing mix

Cut up squash into bite size pieces and boil until tender. In a separate bowl mix 1/2 melted butter or broth with stuffing. Place remainder of butter in a pan and saute onions until transparent. Mix drained squash, onions, soup & sour cream together in a bowl. Place 1/2 of stuffing mixture in the bottom of a baking dish. Pour squash mixture on top.
Sprinkle remainder of stuffing on top. Bake for 30 minutes at 350.

You could add cooked chicken to this to make it a full meal.
Yield: 6 servings. Per serving= 183 Calories; 4g Fat (21.7% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 875mg Sodium.

Bacon Ranch Chicken


Bacon Ranch Chicken
1 lb. frozen chicken thighs, boneless, skinless
2 strips of bacon, cooked and crumbled
Dash garlic powder
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can 98% fat-free condensed cream of chicken soup
2 TB light cream cheese
¼ c. nonfat greek yogurt

Spray 2 quart slow cooker with non-stick cooking spray and place chicken in the crock pot. Mix the bacon, garlic, ranch dressing mix, soup, cream cheese and yogurt together and pour over the top of the chicken. (This can be very salty. Could use ½ the Ranch mix or use Alfredo sauce powder.) Cook on high for 3-4 hours or low for 6 hours. Shred chicken with two forks. Serve over pasta or spaghetti squash.
Yield: 4 servings. Per serving= 200 Calories; 8g Fat (35.7% calories from fat); 25g Protein; 8g Carbohydrate; trace Dietary Fiber; 99mg Cholesterol; 916mg Sodium.

Cilantro Black Bean Dip

Cilantro Black Bean Dip
1 (15 ounce) can black beans, rinsed and drained, or 2 cups cooked dried beans
1/8 cup cilantro
Dash garlic powder
1 TB lime juice
salt and pepper, to taste
dash of cumin

Place all ingredients in food processor and blend until desired consistency. If you would like it a little thinner, add a little water and blend some more.
Yield: 6 servings. Per serving= 63 Calories; 1g Fat (8.7% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 219mg Sodium

Cake Batter Truffles


Cake Batter Truffles
1 c. reduced fat Bisquick
1 ½ c. yellow cake mix
2 TB butter flavor extra virgin olive oil
1 tsp vanilla
1/3 c. Splenda w/Fiber
2-3 TB multi colored sprinkles
5-6 TB water
4 squares almond bark
4 TB yellow cake mix

Beat together Bisquick, cake mix, olive oil and vanilla; add Splenda and sprinkles. Add enough water until mixture forms dough balls. Melt almond bark and add cake mix; mix well. Dip dough balls into almond bark mixture and place on cookie sheet covered with parchment paper. Add sprinkles to truffles.
Yield: 18 truffles. Per truffle= 119 Calories; 4g Fat (30.1% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 205mg Sodium

Enchilada Skillet

Quick and easy!

Enchilada Skillet
2 c. diced cooked chicken breast
10 oz can diced tomatoes & green chilies
9 oz medium Enchilada sauce
1 c. rotini pasta, Smart Taste
4 oz light cream cheese
1 c. water

Combine all ingredients in a large skillet. Bring to a boil and cover until pasta is tender; stir occasionally.
Yield: 4 servings. Per serving= 404 Calories; 20g Fat (43.8% calories from fat); 35g Protein; 22g Carbohydrate; 3g Dietary Fiber; 117mg Cholesterol; 589mg Sodium.