I revised this recipe from one I saw on Pinterest. They turned out great!
Ham and Cheese Party Rolls
1 Pillsbury 11 oz Thin Pizza Crust
9 slices deli ham
10 slices reduced fat smoked provolone
1 TB Dijon
2 TB honey
1 TB butter
Preheat oven to 400°. Roll pizza crust out on parchment paper to thin rectangle. Lay ham over crust, covering to edges. Top with cheese slices. Roll up from short side. Slice into 15 pinwheels. Lay pinwheels on cookie sheet covered with parchment paper. In small cup combine Dijon, honey and butter. Put in microwave for 20 to 30 seconds. Then put 1/2 tsp over each pinwheel. Bake 10 to 15 minutes or until lightly browned.
Yield: 15 pinwheels. Per serving= 145 Calories; 7g Fat (46.0% calories from fat); 7g Protein; 12g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 404mg Sodium.
Sweet Barbacoa Pork
1.5 lb pork stew meat
salt and pepper
6 oz Coke Zero 1/4 cup brown sugar (unpacked)
1/4 cup water
6 oz Coke zero
10 oz can tomatoes and green chilies
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder (to taste)
salt and pepper to taste
1/3 cup brown sugar (unpacked)
Season pork with salt, pepper and garlic powder and place in zip close bag. Add 6 oz of Coke and 1/4 cup of brown sugar. Set in refrigerator for a few hours or overnight turning meat at least once while marinating.
Pour pork in to 2 quart slow cooker. Add water and cook on high for 3 hours. Drain liquid form slow cooker and add 6 oz Coke Zero, tomatoes with green chilies, garlic powder, cumin, chipotle chili powder, salt and pepper and brown sugar. Cook on high 1 hour. Yield: 5 servings. Per serving= 277 Calories; 10g Fat (32.4% calories from fat); 27g Protein; 19g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 348mg Sodium.
This is delicious!! The chipotle definitely gives it some kick!
Chipotle Artichoke Dip
¼ c. chopped cilantro
1 small clove garlic
1 chipotle chili in adobo
14 oz can artichoke hearts, drained
½ c. grated reduced fat Mexican cheese
1 TB olive oil
1 TB lime juice
Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice. Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined. Serve with chips or sliced vegetables.
Yield: 8 servings (2 cups). Per serving (1/4 cup)= 63 Calories; 3g Fat (41.7% calories from fat); 4g Protein; 7g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 110mg Sodium
Shrimp and Cilantro Rice
8.5 oz pkg ready to serve brown basmati rice
2 tsp extra virgin olive oil
2 medium zucchini, sliced and chopped (about 5 cups)
4 oz jar diced pimiento
2 TB sliced green onion
½ tsp crushed red pepper flakes
Dash garlic powder
1 lb peeled and deveined cooked large shrimp, tails removed
¼ c. fresh cilantro, chopped
1 TB grated lime peel
2 TB lime juice
½ tsp salt
Prepare basmati rice according to package directions. Meanwhile, in large skillet, heat olive oil. Add zucchini, pimiento, onion, red pepper flakes, and garlic powder. Cook until zucchini is crisp tender. Add shrimp and cook until heated through. Remove from heat and add rice, cilantro, lime peel, lime juice and salt. Combine well and serve.
Yield: 4 servings. Per serving= 275 Calories; 6g Fat (19.8% calories from fat); 28g Protein; 28g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 447mg Sodium
Sweet & Spicy Pulled Pork
3 lb shoulder butt roast
8 oz tomato sauce
12 bottle light beer
1/2 c. packed brown sugar
1/2 c. honey
3 TB paprika
1 tsp garlic powder
1 1/2 tsp crushed red pepper flakes
1/2 tsp salt
1 tsp cayenne pepper
1 TB hickory liquid smoke
Place roast in 3 quart slow cooker. In medium bowl, combine all remaining ingredients and pour over roast. Cook on low 6-8 hours. When cool shred meat with two forks. Skim fat from cooking juices and return meat to juices.
Yield: 8 servings.
Sweet & Spicy Peanuts
3 c. salted peanuts
½ c. Stevia
3 TB brown sugar
2 TB hot water
1 TB butter, melted
1 TB Sriracha Asian hot chili sauce
1 tsp chili powder
Spray 1 ½ or 2 quart slow cooker with cooking spray. Add peanuts to slow cooker. In small bowl, combine Stevia, brown sugar, water, butter, hot sauce and chili powder. Pour over peanuts and cook on high for 1 ½ hours. Spread on waxed paper to cool. Store in airtight container.
Yield: 12 servings. Per serving (about 1/4 cup)= 231 Calories; 19g Fat (69.5% calories from fat); 9g Protein; 10g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 341mg Sodium.