Butternut Squash Au Gratin

This was ok.

Butternut Squash Au Gratin
1 c. chicken broth
12 oz diced butternut squash
Dash salt
2 slices cooked bacon, diced
1/3 c. shredded reduced fat cheese

Preheat oven to 425*. In small casserole dish, bring broth to a boil and add squash, bacon and salt. Cook until squash is just tender. Drain half the liquid and top with cheese. Bake 15 minutes or until cheese is melted.
Yield: 4 servings. Per serving= 87 Calories; 4g Fat (38.7% calories from fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 377mg Sodium

Peaches ‘N Cream Bars


Peaches ‘N Cream Bars
8 oz tube reduced fat crescent rolls
8 oz light cream cheese
1/2 c Splenda
1/2 tsp vanilla
8 oz sugar free peach preserves
1/3 c. brown sugar
1/4 c. flour
1 TB light margarine

Preheat oven to 375*. Spray 13×9 pan with cooking spray. Place crescent roll dough in prepared pan. Bake 5 minutes. Cool crust. Meanwhile, in medium bowl, combine cream cheese, Splenda and vanilla. Spread over crust and top with preserves. Combine brown sugar, flour and melted margarine. Sprinkle over preserves. Bake 15-20 minutes or until crust is lightly browned.
Yield: 12 servings. Per serving=156 Calories; 7g Fat (39.9% calories from fat); 2g Protein; 21g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 275mg Sodium.

Blueberry Cheesecake Cookies

Only two were left after our Christmas with my Dad.


Blueberry Cheesecake Cookies
2 oz light cream cheese
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough
1/4 cup all-purpose flour
2 tablespoons grated lemon peel
1 cup frozen blueberries

Place cream cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended. Cut firm cream cheese into 72 (1/4-inch) cubes. Shape level measuring tablespoonful of dough into ball. Make 3 indentations with end of wooden spoon. Fill each indentation with 1 cube cream cheese. Wrap dough around cream cheese to completely enclose, and shape into ball. Place on ungreased cookie sheet. Press 4 or 5 blueberries into each ball of dough. Bake 10 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
Yield: 20 cookies. Per cookie= 121 Calories; 6g Fat (43.7% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 78mg Sodium.

Poppy Seed Chicken Dip

I made a small version of this. You could certainly double the recipe for a large gathering. This can be used as a dip for crackers or made as little appetizer sandwich filling or even served in a wrap.

Poppy Seed Chicken Dip
1 c. diced cooked chicken breast
3 oz light cream cheese
½ tsp poppy seeds
Dash onion powder
Dash garlic powder

Mix all ingredients together until well-combined. Place into an airtight container and chill until ready to serve.
Yield: 4 servings (1 cup). Per serving (1/4 cup)= 146 Calories; 8g Fat (48.4% calories from fat); 17g Protein; 2g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 154mg Sodium.