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.