Monthly Archives: November 2013

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Pepperoni Pizza Puffs

Tasty!

Pepperoni Pizza Puffs
3/4 cup reduced fat Bisquick
2 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
½ c. skim milk
1 egg, lightly beaten
½ c. shredded part skim mozzarella cheese
1/4 cup grated Parmesan cheese, reduced fat
21 slices turkey pepperoni
8 oz tomato sauce with oregano and basil (for dipping)

Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the Bisquick, Italian seasoning, and red pepper flakes; whisk in the milk and egg. Stir in the mozzarella and Parmesan, let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Chop pepperoni and press into batter. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Yield: 4 servings. Per serving (6 puffs each)= 211 Calories; 7g Fat (31.3% calories from fat); 14g Protein; 22g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 1022mg Sodium.
pizzapuffs

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Broccoli Cranberry Salad

I love this salad!
broccolisalad

Broccoli and Cranberry Salad
5 cups broccoli florets, chopped
1slice bacon, cooked
1/3 c. light mayonnaise
2 Tablespoons Splenda
1/2 Tablespoon cider vinegar
dash salt
¼ tsp ground black pepper
¼ c. Craisins

Preheat oven to 450* then roast broccoli until just browned. As broccoli cools a bit, combine bacon, mayo, Splenda, vinegar, salt and pepper in a large mixing bowl; mix well. Fold in Craisins and broccoli. Serve warm or cold.
Yield: 6 servings. Per serving= 73 Calories; 3g Fat (38.3% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 144mg Sodium.

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Tuna Muffins

A new way to eat tuna.

tunamuffins

Tuna Muffins
2 eggs
2 (4.5 oz) cans light tuna in water, flaked
6 oz pkg Stove Top stuffing
¼ c. water
½ c. chopped celery
2 TB sliced green onions
1/3 c. reduced fat mayo

Preheat oven to 400^. Combine all ingredients in medium bowl. Spray muffin cups with cooking spray. Spoon tuna mixture into muffin cups. Bake 15 minutes or until golden brown.
Yield: 12 muffins. Per muffin= 108 Calories; 3g Fat (23.9% calories from fat); 8g Protein; 12g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 389mg Sodium.

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Easy Chickpea Dip

This was very hummus-like and tasty!

Easy Chickpea Dip
15 oz can chickpeas, drained
1/2 c. mayo, reduced fat chipotle flavored
1 TB peanut butter

Combine all ingredients in food processor and process until smooth. Serve with pita chips or vegetables. (I used carrot chips.)
Yield: 8 servings. Per serving (1/4 cup)= 110 Calories; 5g Fat (37.3% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 293mg Sodium.

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Cream of Broccoli Soup

I really liked this soup. Perfect on a chilly night.

broccolisoup

Cream of Broccoli Soup

1 tablespoon extra virgin olive oil, butter flavor
1/3 c. sliced leek
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground coriander
4 cups chopped broccoli flowerets
1 (32 ounce) carton low-sodium chicken broth
3 oz light cream cheese
1 (12 fluid ounce) can fat-free evaporated milk

Add olive oil to large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Cook the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes. Add cream cheese and stir until it’s melted into soup. Remove from heat, and mix in the condensed milk. Serve hot.
Yield: 5 servings. Per serving (over 1 cup)= 162 Calories; 8g Fat (35.7% calories from fat); 17g Protein; 15g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 330mg Sodium.

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Moroccan-Style Chickpeas

Another way to eat chickpeas.

moroccanchickpeas

Moroccan-style Chickpeas
15 oz can chickpeas, rinsed and drained
11 oz tomatoes with green chilies, undrained
2 TB diced onion
Dash garlic powder
1 tsp extra virgin olive oil
1 TB ground cumin
Dash ginger
1 TB ground coriander
½ tsp black pepper

Combine all ingredients in a small saucepan and bring to a boil; simmer on low for 10 minutes.
Yield: 5 servings. Per serving= 128 Calories; 2g Fat (15.9% calories from fat); 5g Protein; 23g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 507mg Sodium.

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Quinoa Guacamole

I liked it, but more as a side dish than as a topping to put on something.

quinoaguac

Quinoa Guacamole
1 ripe avocado
juice of 1 lime
2 c. cooked quinoa
dash salt
dash garlic powder
2 TB diced tamed jalapenos
1/2 c. diced mango
1/4 c. chopped cilantro
dash onion powder
1/4 tsp cayenne
1/4 tsp ground cumin

In medium bowl, mash avocado with lime juice. Add remaining ingredients.
Yield: 8 servings. Per serving= 207 Calories; 6g Fat (26.7% calories from fat); 6g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 45mg Sodium.

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Quinoa Muffins

Only about 1/2 of these held together. Maybe because I added more than the 1 cup of apple the recipe called for.

quinoamuffin

Apple Cinnamon Quinoa Bites
1 c. cooked quinoa
1 c. oats
1 tsp cinnamon
½ tsp nutmeg
3 TB brown sugar
1 TB sugar free maple syrup
1 ½ c. chopped apple
1 egg
1 egg white

Preheat oven to 350*. In large bowl, combine quinoa, oats, cinnamon, nutmeg, brown sugar, syrup, apple, egg and egg white. Spray mini muffin tin with cooking spray. Fill each cup with 1 tablespoon of mixture and bake 15-20 minutes. Serve warm.
Yield: 30. Per bite= 41 Calories; 1g Fat (15.0% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 6mg Sodium.