Chipotle Artichoke Dip

This is delicious!! The chipotle definitely gives it some kick!


Chipotle Artichoke Dip

¼ c. chopped cilantro

1 small clove garlic

1 chipotle chili in adobo

14 oz can artichoke hearts, drained

½ c. grated reduced fat Mexican cheese

1 TB olive oil

1 TB lime juice

Using a food processor, finely chop the cilantro, garlic and chipotle, scraping down the bowl once or twice.  Add the artichokes, cheese, olive oil and lime juice and pulse for 8 seconds until combined.  Serve with chips or sliced vegetables.

Yield: 8 servings (2 cups). Per serving (1/4 cup)= 63 Calories; 3g Fat (41.7% calories from fat); 4g Protein; 7g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 110mg Sodium

Avocado Hummus

I’m just a hummus making fool now!

Avocado Hummus
15 oz can chickpeas, rinsed and drained
1 avocado
dash garlic powder
2 TB lime juice
1 TB extra virgin olive oil
1 TB water
1 TB sesame tahini
dash salt
1/2 tsp black pepper

Combine all ingredients in food processor until smooth. Can use more water if needed for desired consistency. Transfer to a bowl and chill. Can eat with vegetables or pita chips.
Yield: 8 servings. Per serving (about 1/3 cup)= 131 Calories; 7g Fat (46.9% calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 197mg Sodium.

Herb and Cheese Beer Bread

A delicious variation on simple beer bread.


Beer Bread with Cheese & Herbs
3 cups reduced fat Bisquick
3 Tablespoons sugar
3 TB Parmesan Cheese, shredded
1 teaspoons dried basil
1 teaspoon dried oregano
dash garlic powder
1 (12 ounce) light beer

Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with non stick spray. In a large bowl, mix together Bisquick, sugar, Parmesan cheese, basil, oregano and garlic powder, using a wire whisk to mix the ingredients. Add the beer and stir with a mixing spoon, it will be sticky. Pour batter into prepared baking pan and let it rise for 5 – 20 minutes before baking. Bake for 50-60 minutes or until a tooth pick inserted in the center comes out clean.
Yield: 10 Servings. Per serving= 168 Calories; 3g Fat (15.6% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 484mg Sodium.

Skinny Pumpkin Cream Cheese Bars

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.

Quinoa Guacamole

I liked it, but more as a side dish than as a topping to put on something.


Quinoa Guacamole
1 ripe avocado
juice of 1 lime
2 c. cooked quinoa
dash salt
dash garlic powder
2 TB diced tamed jalapenos
1/2 c. diced mango
1/4 c. chopped cilantro
dash onion powder
1/4 tsp cayenne
1/4 tsp ground cumin

In medium bowl, mash avocado with lime juice. Add remaining ingredients.
Yield: 8 servings. Per serving= 207 Calories; 6g Fat (26.7% calories from fat); 6g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 45mg Sodium.

Raspberry Muffins



Raspberry muffins
1 egg
2 cups reduced fat Bisquick
¾ c. water
1/2 cup white baking chips
½ c. Splenda
2 tablespoons extra virgin olive oil
1 cup raspberries

Heat oven to 400°F. Spray 9 muffin cups with cooking spray. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently fold in raspberries. Divide batter evenly among cups. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Yield: 9 servings. Per serving= 218 Calories; 9g Fat (38.1% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 361mg Sodium

Beef Pot Pie

This was great!


Roast Beef Pot Pie
1 (10 3/4 oz.) Can 98% Fat Free Broccoli Cheese Soup
2 (15 oz.) Cans Veg-all Original, drained
2 c. cooked ground beef
15 oz can green beans, drained
1/2 teaspoon Pepper
1/2 Cup Skim Milk
1 egg white
1 Cup Reduced Fat Bisquick

Preheat oven to 400 degrees. Spray a deep 9″ pie plate with non-stick cooking spray. Mix soup, Veg-all, beef, green beans and pepper together in a medium bowl. Pour into pie plate. Mix the egg substitute, milk and Bisquick together in a small bowl. Pour over the beef mixture evenly. Bake for 25 – 30 minutes or until golden.
Yield: 6 servings. Per serving= 342 Calories; 13g Fat (34.1% calories from fat); 21g Protein; 36g Carbohydrate; 6g Dietary Fiber; 50mg Cholesterol; 1088mg Sodium.

Cheesy Mash Cauliflower

This was great!


Cheesy Mash Cauliflower
1 small head cauliflower, chopped in small pieces
2 Laughing Cow light cream cheese wedges
Dash white pepper
Dash salt
1 TB Parmesan cheese
Dash paprika

Boil cauliflower until tender. Process all ingredients in food processor.
Yield: 2 servings. Per serving= 70 Calories; 5g Fat (61.3% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 345mg Sodium.

Sweet Hawaiian Chicken

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

Honey Sesame Chicken

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.