Moist and tasty!
3 c. reduced fat Bisquick
1 tsp vanilla
2/3 c. coconut milk
1 TB extra virgin olive oil
15 oz can pumpkin
2 tsp cinnamon
1 tsp nutmeg
1/3 c. packed brown sugar
2/3 c. Splenda w/ fiber
Preheat oven to 350*. Combine all ingredients. Pour into loaf pan sprayed with cooking spray. Bake 1 hour or until toothpick inserted in the center comes out clean.
Yield: 10 servings. Per serving= 204 Calories; 5g Fat (19.0% calories from fat); 4g Protein; 40g Carbohydrate; 6g Dietary Fiber; 19mg Cholesterol; 466mg Sodium
Quinoa [keen-wah] has such a nice nutty texture. It’s a great substitute for rice.
1 c. quinoa, rinsed
2 tsp extra virgin olive oil
2 TB diced onion
4 oz roasted green chilies, diced
14.5 oz can vegetable broth
1/4 c. chopped cilantro
2 TB lime juice
2 TB sliced green onions (optional)
Toast the quinoa in a dry skillet over medium heat, stirring often, 3 to 5 minutes. Heat oil in medium saucepan; add onion and cook a few minutes. Add green chilies and broth; bring to a simmer. Add quinoa, reduce heat, cover and simmer until quinoa is tender and liquid is absorbed. Add cilantro, lime juice, salt and green onions. Combine and serve.
Yield: 5 servings. Per serving= 201 Calories; 5g Fat (22.3% calories from fat); 7g Protein; 33g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 605mg Sodium.
Nacho Chicken and Rice Wraps
1 (10.75 ounce) cansCampbell’s® Condensed Cheddar Cheese Soup
1 soup can water
1 cup Pace® Picante Sauce
2/3 c. wild rice blend
1 lb boneless, skinless chicken thighs
10 low carb flour tortillas (10-inch)
Place chicken in bottom of 3 quart slow cooker. Stir the soup, water, picante sauce, and rice and pour over chicken. Cover and cook on LOW for 7 to 8 hours or on high 4 hours (until chicken is cooked through). Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.
This was a tasty treat this morning!
Cranberry Orange Bread
3/4 cup water
1/3 cup sugar free orange marmalade
½ c. dried cranberries
2 tbsp sugar
1 TB butter flavored olive oil
3 c. reduced fat Bisquick
Preheat oven to 350*. Combine all ingredients in medium bowl and pour into bread pan sprayed with cooking spray. Bake 30 minutes or until lightly browned.
Yield: 8 servings. Per serving= 204 Calories; 5g Fat (19.6% calories from fat); 3g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 569mg Sodium.
This was pretty good. I would have it again. I doubled the cabbage and decreased the pasta from the original recipe. Now, Teresa says it needs more soy sauce so count yourself warned.
Thai Noodles and Chicken
8 oz spaghetti
10 ¾ oz cream of mushroom w/roasted garlic soup
1/3 c. chunky peanut butter
3 TB low sodium soy sauce
2 TB packed brown sugar
½ tsp crushed red pepper
2 c. diced cooked chicken breast
12 oz coleslaw mix
Cook spaghetti in boiling water. Meanwhile, in large skillet, heat soup, peanut butter, soy sauce, brown sugar and crushed red pepper flakes. Add chicken, coleslaw and drained pasta.
Yield: 6 servings. Per serving= 373 Calories; 11g Fat (26.8% calories from fat); 24g Protein; 44g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 756mg Sodium.
My friend, Debbie, gave me this tasty recipe.
Smooth and Creamy Salad
1 can (15 oz.) fruit cocktail, drained
1-2 bananas, sliced
1 apple, diced
1 orange, peeled and cut into pieces, or a can of mandarin oranges
2 Tbsp. instant vanilla pudding
6 oz nonfat vanilla yogurt
Combine all the fruit. Mix the pudding and yogurt then add to the fruit. You can refrigerate the leftovers.
This turned out great!
Easiest Chicken Salsa Verde
1 1/2 lbs frozen boneless, skinless chicken thighs
1/4 tsp garlic powder
1/8 tsp oregano
1/8 tsp ground cumin
salt, to taste
16 oz salsa verde
Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of 2 quart slow cooker. Cover with salsa verde, cover and cook high 3 to 4 hours.
Yield: 5 servings. Per serving= 166 Calories; 5g Fat (26.3% calories from fat); 24g Protein; 6g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 602mg Sodium.
Now you can eat that chicken as is, over a salad or in this next recipe.
Salsa Verde Chicken Tostadas
3/4 cup shredded red cabbage
2 tsp fresh lime juice
5 cilantro leaves
salt, to taste
2 cups easy crock pot chicken salsa verde(warmed)
6 tostada shells (Ortega)
3/4 cup shredded reduced fat Mexican Cheese (Sargento)
pickled jalapeño slices (optional)
Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
Preheat oven to 350°F. Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and serve.
Yield: 6 servings.