Maple Fruit Dip
6 oz vanilla nonfat Greek yogurt
1 c. Cool Whip Lite, thawed
½ tsp maple flavoring
Dash ground cinnamon
In a bowl, combine the first four ingredients. Cover and refrigerate until serving. Serve with fruit.
Yield: 8 servings, 2 cups. Per serving (1/4 cup dip)= 33 Calories; 1g Fat (30.1% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 16mg Sodium.
This was moist and delicious!
Lemon Bundt Cake
18.25 oz lemon cake mix
3 oz lemon pudding mix, instant, sugar free, fat free
1 TB extra virgin olive oil
1 egg white
1 1/2 c. water
1/2 c. powdered sugar
4 TB lemon juice
Preheat oven to 350*. Combine cake mix, pudding mix, olive oil, egg, egg white and water in a medium bowl. Spray Bundt pan with cooking spray; add batter. Bake 35-45 minutes, until lightly browned and toothpick inserted in center comes out clean. Invert onto plate; poke holes in the top of the cake with fork or knife. Combine powdered sugar and lemon juice and pour over cake.
Yield: 16 servings. Per serving= 183 Calories; 5g Fat (22.8% calories from fat); 2g Protein; 33g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 442mg Sodium.
This was great!
1 1lb frozen boneless, skinless chicken thighs
1 tsp dried chives
1 tsp onion powder
1/2 c. sliced tamed jalapenos
4 oz light cream cheese
In 2 quart slow cooker, add chicken, chives, onion powder, and jalapenos. Cook on high 3 hours then set on low for one hour. Shred chicken and add cream cheese, stir to combine and let it continue to cook for a half hour to an hour; stir to combine. Can serve with tortilla chips, tortillas, Hawaiian rolls or eat alone.
Yield: 5 servings. Per serving= 146 Calories; 7g Fat (43.6% calories from fat); 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 331mg Sodium.
Turtle Monkey Bread
2 tubes Pillsbury buttermilk biscuits
1/3 c. packed brown sugar
2 TB butter
1/4 c. Stevia
1/3 c. chopped pecans
1/3 c. mini chocolate chips, melted
Spray 2 quart slow cooker with cooking spray. Cut biscuits into quarters. Combine brown sugar and butter in measuring cup and heat in microwave until melted and combined. Watch closely so it doesn’t burn. Place Stevia in a large zip close bag and add biscuit quarters; shake to coat. Pour half the pecans in slow cooker; add half the biscuits. Top with half of butter mixture. Add remaining biscuits and top with butter mixture and pecans. Cover and cook 2 hours or until edges are lightly browned. Melt chocolate chips. Remove monkey bread from crock and pour chocolate chips over the top.
Yield: 10 servings. Per serving= 193 Calories; 7g Fat (33.8% calories from fat); 3g Protein; 30g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 385mg Sodium
Mexican Meat Pie
1 lb lean ground beef, 95% fat free
1/4 c. salsa
2 TB diced onion
1 dash salt
Dash garlic powder
2 TB chili powder
2 eggs, divided
1/2 box Jiffy cornbread mix
1/4 c. water
Preheat oven to 350*. In medium bowl, combine ground beef, salsa, onion, salt, garlic powder, chili powder and 1 egg. Spray pie plate with cooking spray. Pat meat mixture into pie plate. In medium bowl, combine 1/2 box of Jiffy cornbread mix, 1/4 cup water and 1 egg. Pour cornbread mixture over meat. Bake 1 hour or until cornbread is browned.
Yield: 6 servings. Per serving= 313 Calories; 20g Fat (57.7% calories from fat); 17g Protein; 16g Carbohydrate; 2g Dietary Fiber; 119mg Cholesterol; 398mg Sodium.