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.
These were ok, but not cookbook worthy. I didn’t like the texture.
Skinny Pumpkin Cream Cheese Bars
1 box Angel food cake mix
15 oz canned pumpkin
¾ c. water
1 tsp cinnamon
8 oz reduced fat cream cheese
¼ c. water
Preheat oven to 375*. In medium bowl, combine cake mix, pumpkin, water and cinnamon. Spray 13×9 pan with cooking spray. Pour half the batter into the pan. Combine cream cheese and water (enough water that the mixture will be thin enough to pour). Pour the cream cheese mixture over the batter and top with remaining batter. Bake 35 minutes or until a toothpick comes out clean.
Yield: 20 servings. Per serving= 139 Calories; 2g Fat (13.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 274mg Sodium.
The original recipe called for tilapia (or any white fish) and butter which I replaced with avocado. It was great!
Skillet Fillets with Cilantro Avocado Spread
Any mild white fish such as cod, flounder, or orange roughy would also be delicious. Yield: 2 servings (serving size: 1 fillet and about 1/2 the spread)
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 (6-ounce) cod fillets
1 lemon, quartered
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated lemon rind
1/4 teaspoon paprika
Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place fish in pan. Cook 3 minutes on first side the flip and sprinkle lemon juice over each fillet; cook second side until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter. Place avocado and remaining ingredients in a small bowl; stir until well blended. Serve with fish.
Yield 2 servings. Per serving (1 fillet and half the spread)= 188 Calories; 5g Fat (24.1% calories from fat); 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 362mg Sodium
Another tasty, easy crock pot dish!
Sweet Hawaiian Chicken
1 c. pineapple juice
¼ c. packed brown sugar
1/3 c. low sodium soy sauce
2 lbs boneless, skinless chicken thighs
Combine juice, sugar and soy sauce. Place chicken in 2 quart slow cooker; pour juice mixture over chicken. Cook on high 4 hours.
Yield: 8 servings. Per serving= 161 Calories; 4g Fat (21.8% calories from fat); 21g Protein; 12g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 656mg Sodium
Maybe it needed Splenda? They were ok.
Frozen Blueberry Bites
8 oz Cool Whip Lite, thawed
2 c. blueberries
4 oz light cream cheese
Combine blueberries and cream cheese in blender and combine. Fold in Cool Whip and pour into ice cube trays and freeze.
Yield: 30 servings. Per serving= 45 cals, 5g carb, 3g fat, 0 protein, 19 sodium, 3g sugar
You know my mantra- Tasty, Healthy & Easy!
21 ounces canned sliced peaches
1 cup reduced fat Bisquick®
1/2 cup water
6 ounces nonfat yogurt
1 teaspoon vanilla
1/2 cup Splenda w/Fiber
1 tsp cinnamon
Preheat oven to 350*. Drain peaches and pour into 8×8 pan sprayed with cooking spray. In small bowl, combine 1 cup of Bisquick, water, yogurt, vanilla and Splenda. Oh and cinnamon. If you forget, just sprinkle it on top. It’ll be fine.
Yield: 4 servings. Per serving= 204 Calories; 2g Fat (8.2% calories from fat); 6g Protein; 47g Carbohydrate; 10g Dietary Fiber; 1mg Cholesterol; 412mg Sodium.
This was fantastic!!
Fish Tacos & Avocado Cream
1 pound tilapia or other white fish
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
1/2 teaspoon black pepper
5 flour tortillas, low carb, medium
2 c. Shredded Cabbage
For the avocado cream
1 TB lime juice
1 ripe avocado
3/4 tsp cumin
1/4 tsp salt
2 TB light mayo
Preheat oven to 375 degrees. In a small bowl mix together all of the spices to create your fish taco seasoning. Then sprinkle the fish with the seasoning. Place the fish in the oven and bake for about 10 minutes until the fish is flaky. While the fish is cooking place the avocado, cumin, salt, lime juice, and light mayo in a food processor and blend until smooth and creamy. Start with a warm tortilla, layer on some cabbage, then the fish, and top with the 1-2 tbsp of avocado cream per taco.
Yield: 5 servings. Per serving=303 Calories; 14g Fat (38.3% calories from fat); 23g Protein; 27g Carbohydrate; 14g Dietary Fiber; 2mg Cholesterol; 570mg Sodium.
And we have a winner! Teresa gives two thumbs up plus a toe!
Caramel Monkey Bread<a
2 (7.5 oz) Pillsbury biscuits
½ c. sugar free maple syrup
½ c. caramel bits
1 tsp butter flavor
Preheat oven to 350*. Spray bundt pan with cooking spray. Cut biscuits in quarters and place half the biscuits in pan. Combine syrup, caramel bits, butter flavor and cinnamon in small bowl. Pour half of syrup mixture over biscuits; repeat. Bake 20 to 25 minutes or until lightly browned.
Yield: 8 servings. Per serving= 182 Calories; 3g Fat (15.3% calories from fat); 3g Protein; 36g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 512mg Sodium.
Cherry Cordial Meringues
3 egg whites, at room temperature
1/4 tsp salt
1/2 tsp cream of tartar
.3 oz sugar free raspberry gelatin powder
½ c. sugar
¼ c. unsweetened cocoa
Heat oven to 250º. Beat egg whites with salt and cream of tartar until foamy. Add gelatin and sugar gradually; beat until soft peaks form and sugar is dissolved. Fold in cocoa. Drop meringue from teaspoon onto an ungreased cookie sheet lined with parchment paper. Bake 25 minutes. Turn oven off and leave the cookies in the oven 20 minutes longer.
Yield: 24 cookies. Per cookie= 23 Calories; trace Fat (3.2% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 30mg Sodium.
Yum! Could serve over rice or have on salad.
Sesame Honey Chicken
1 lbs boneless, skinless chicken thighs
black pepper to taste
1/4 cup low-sodium soy sauce
2 TB honey
2 TB ketchup
1 tbsp rice wine vinegar
Garlic powder, to taste
1 tsp sesame seed oil
1 tsp onion powder
1 tsp sriracha hot chili sauce, or more to taste
1 heaping tbsp cornstarch
¼ c. water
1/2 tbsp sesame seeds
Chopped scallions (optional)
Place chicken in crockpot and season with black pepper. In a medium bowl, combine, soy sauce, honey, ketchup, vinegar, garlic, sesame seed oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on low 3-4 hours or on high for 2 to 2 ½ hours. Remove chicken and shred with two forks and set aside. In a small bowl, dissolve cornstarch in the remaining 1/4 cup water, add to the sauce in the crockpot and stir to combine. Cover and cook on high until slightly thickened, about 15-20 minutes; return chicken to crockpot and mix well. Serve chicken over rice and top with sesame seeds and chopped scallions.