Lemon Poppy Seed Bread
2 c. reduced fat Bisquick
½ c. yellow cornmeal
2 TB poppy seeds
1/3 c. sugar
½ c. Splenda
3 TB reduced fat margarine, melted
½ c. water
2 tsp lemon extract
1TB lemon juice.
Spray 2 quart slow cooker with cooking spray. In large bowl, stir Bisquick, cornmeal, poppy seed, sugar, Splenda, margarine, eggs, water, extract and lemon juice until combined. Spoon into slow cooker. Cover; cook on High heat setting 1 hour 40 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover. Remove ceramic base from cooker to cooling rack. Let cool 15 minutes. Loosen edge of bread with thin metal spatula. Could top with a glaze of powdered sugar and lemon juice.
Yield: 12 servings. Per serving= 160 Calories; 4g Fat (25.7% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 287mg Sodium.
This is great! I served it over Smart Taste pasta.
Forgotten Stew Meat
1 lb pork stew meat
2 lb beef stew meat
1 (10 3/4 ounce) can Cheddar cheese soup
1 (10 3/4 ounce) can cream of mushroom soup
1 TB Italian Dressing mix
Place stew meat in crock pot. Add soup and Italian dressing mix. Cover and cook on high 4 to 5 hours. Stir about half way through cooking. Yield: 12 servings. Per serving= 226 Calories; 11g Fat (45.0% calories from fat); 24g Protein; 5g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 537mg Sodium.
pretty good way to get some veggies
Broccoli Cauliflower Chowder
1 tsp extra-virgin olive oil
2 TB diced onion
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 c. shredded potatoes
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
14.5 oz can fat free chicken broth
8 oz frozen cauliflower
1 c. broccoli crowns
10 3/4 oz can reduced fat cheddar cheese soup
1 cup water
1/8 teaspoon salt, or to taste
1/4 tsp black pepper
Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth, cauliflower and broccoli; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Simmer, covered, until the broccoli and cauliflower is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in soup. cook over medium heat, stirring, until heated through. Season with salt and pepper.
Yield: 5 servings. Per serving= 144 Calories; 6g Fat (30.1% calories from fat); 8g Protein; 21g Carbohydrate; 4g Dietary Fiber; 7mg Cholesterol; 676mg Sodium.
I made this today and it was great!
Peanut Butter Cup Pudding Cake
18.25 oz yellow cake mix
1 c. water
1/3 c. peanut butter
2 TB chocolate syrup
8 Reese’s peanut butter cups, cut in 1/4s
In medium bowl, combine cake mix, water, peanut butter and eggs. Spray 3 quart oval slow cooker with cooking spray. Pour 1/2 the batter into slow cooker. Take 1/2 cup of batter from remaining and add chocolate syrup. Spread over batter in slow cooker. Top with 1/2 the Reese’s cups. Top with remaining batter and top with remaining peanut butter cups. Cook on high 2-3 hours.
Yield: 10 servings. Per serving= 380 Calories; 17g Fat (37.6% calories from fat); 8g Protein; 54g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 454mg Sodium.