Lemon Poppy Seed Bread


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

3 eggs

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.

Forgotten Stew Meat

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.

Broccoli Cauliflower Chowder

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.

Peanut Butter Cup Pudding Cake

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 eggs

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.