Ham and Cheese Muffins
7.5 oz buttermilk biscuits
1/2 c. shredded reduced fat cheese
1 c. diced ham
Preheat oven to 375*. Cut biscuits into quarters. Combine all ingredients in medium bowl then place mixture into 8 muffin cups. Bake 20-25 minutes or until golden brown and no longer doughy.
Yield: 8 servings. Per serving= 113 Calories; 4g Fat (32.5% calories from fat); 6g Protein; 13g Carbohydrate; 0g Dietary Fiber; 15mg Cholesterol; 496mg Sodium
Ok, I probably should have used fresh berries. My blender will NOT chop frozen berries, but the recipe said you could use frozen… I had to add about 1 cup of water and even then it was miserable and took forever. But when it was done the flavor was good.
4 c. frozen strawberries
1/2 c. Splenda
1 oz pkg sugar free white chocolate pudding mix
8 oz Cool Whip Lite
Combine berries in blender with Splenda and process until smooth. Add pudding mix and combine. Fold in Cool Whip.
Yield: 8 servings. Per serving= 189 Calories; 4g Fat (18.2% calories from fat); 1g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 188mg Sodium
I thought it turned out pretty good.
Roasted Squash and Brussels Sprouts
2 c. Brussels sprouts
12 oz diced butternut squash
1/2 tsp cinnamon
5 TB sugar free maple syrup
1 tsp maple flavoring
1 c. pecans
1 TB brown sugar
2 TB honey
1 c. Craisins
Preheat oven to 400*. Cut sprouts in half and place cut side down on half of large cookie sheet covered with foil. Drizzle 2 tablespoons of syrup over sprouts. Combine squash, cinnamon and remaining syrup and maple flavoring. Place on other half of cookie sheet and roast.
Meanwhile, in small skillet add pecans, 1 tablespoon of brown sugar and honey. Cook until well coated and lightly browned.
Combine sprouts, squash, pecans and Craisins in medium bowl.
Yield: 8 servings. Per serving= 190 Calories; 9g Fat (40.4% calories from fat); 2g Protein; 29g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 26mg Sodium.
Potato Salad for One or Two
1 c. frozen shredded potatoes
1/4 c. celery, chopped
1 TB diced onion
1/4 c. dill pickle slices, chopped
2 Tbsp. light mayonnaise
1 Tbsp. mustard
In small skillet, saute’ shredded potatoes until crispy. In small bowl, add celery, onion and pickle. Add the mayo and mustard and combine well.
Yield: 2 servings. Per serving=
135 Calories; 3g Fat (21.8% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 328mg Sodium.