Brian didn’t realize he ate veggie crumbles! He did know it wasn’t beef though. 🙂
One Pot Mexi Spaghetti
12 oz ground beef or veggie beef substitute
1- 2 TB taco seasoning
10 oz Rotel tomatoes w/green chilies
¼ c. tamed jalapenos
6 oz spaghetti pasta
3 c. water
1 c. salsa
½ c. shredded low fat cheddar cheese
½ c. shredded low fat mozzarella cheese
In large saucepan, cook veggie crumbles, taco seasoning and tomatoes. Add jalapenos, pasta and water; simmer on medium heat. When water is cooked out, add cheese.
Yield: 4 servings. Per serving= 409 Calories; 13g Fat (27.3% calories from fat); 33g Protein; 43g Carbohydrate; 10g Dietary Fiber; 23mg Cholesterol; 1252mg Sodium.
Chicken Jalapeno Popper Sliders
12 Hawaiian rolls
2 c. cooked, diced chicken breast
4 oz light cream cheese
1/3 c. diced tamed jalapenos
3 slices cooked, crumbled turkey bacon
5 slices thin pepperjack cheese
1 TB butter, melted
Dash garlic powder
Preheat oven to 400*. Cut rolls in half and place in 13×9 pan. Combine chicken, cream cheese, jalapenos and bacon; smooth over rolls. Top with pepperjack slices and then the tops of the rolls. In small cup, melt butter with garlic powder. Pour over the rolls. Bake 12-15 minutes.
Yield: 12 sliders. Per slider= 192 Calories; 9g Fat (40.2% calories from fat); 13g Protein; 16g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 240mg Sodium.
Peanut Butter Cookie Lasagna
2 pkgs family size Nutter Butter cookies
2 pkgs instant, sugar free vanilla pudding
4 c. skim milk
8 oz Cool Whip Lite
½ c. peanut butter (I would use 1/3 c. caramel syrup instead)
30 mini Reese’s peanut butter cups, chopped
Layer 1 package cookies in 13×9 pan. Heat peanut butter in microwave and pour ½ over cookies. Combine pudding mix and milk; pour half over cookies. Top with half the Cool Whip. Then top with half the peanut butter cups. Add another layer of cookies, add rest of pudding, top with remaining pudding, Cool Whip and peanut butter cups. Refrigerate overnight.
Yield: 15 servings. Per serving= 421 Calories; 20g Fat (41.0% calories from fat); 9g Protein; 54g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 489mg Sodium.
Cute little pendant light I made.
These were a hit at work.
Blueberry Lemon Cheesecake Bars
18.25 oz yellow cake mix
2 TB butter, melted
½ c. water
2 eggs, divided
2 (8oz) pkgs light cream cheese
½ c. Splenda
1 tsp dried lemon peel
1 tsp lemon flavoring
1 TB lemon juice
2 c. fresh blueberries
Preheat oven to 350*. Spray 13×9 with cooking spray and set aside. In medium bowl, combine cake mix, butter, water and 1 egg. Wet hands and pat mixture into prepared pan. In medium bowl, with mixer, combine cream cheese, 1 egg, Splenda, lemon peel, flavoring and lemon juice. Pour over cake mixture and smooth out. Top with blueberries. Bake 50 minutes or until center is set.
Yield: 15 servings. Per serving= 194 Calories; 7g Fat (31.9% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 272mg Sodium.
Tastes like summer!
1/3 cup fresh lime juice
1/3 cup Tequila
1/3 c. margarita mix
2 tablespoons honey
1-2 teaspoons of Tabasco sauce.
1-1/2 pounds chicken breast or tenders
Combine all ingredients in Ziploc bag; refrigerate at least one hour or overnight. Bake at 400* 20 minutes or until done in center.
Shrimp and Corn Chowder
1 tablespoons unsalted butter
1 lbs medium shrimp, peeled and deveined, reserving shells
¼ c. chopped white onion
3 teaspoons finely chopped garlic
14.5 oz fat free chicken broth
¼ c. roasted green chilies, diced
1/2 teaspoon ground cumin
3/4 pound new potatoes, diced
15 oz can corn, drained
1 cup fat free half-and-half
Fresh lime juice, to taste, plus wedges for garnish
1/4 cup chopped cilantro
Add butter, onion, garlic, broth, green chilies, cumin, potatoes and corn in 5 quart slow cooker. Cook on high 3-4 hours. Add shrimp, half and half; heat through. Add lime juice and cilantro before serving.
Yield: 5 servings. Per serving= 270 Calories; 4g Fat (14.4% calories from fat); 25g Protein; 33g Carbohydrate; 3g Dietary Fiber; 144mg Cholesterol; 540mg Sodium.