Here are some of my favorite recipes!
Breakfast
"Protein Pancakes"
1/2 cup egg beaters
1/4 cup cottage cheese or ricotta
3/4 cup oatmeal
splenda and cinnamon to taste
1. Mix the egg beaters and cottage cheese (or ricotta) together until creamy.
2. Stir in oatmeal, splenda and cinnamon
3. Let sit 5-10 minutes so the oatmeal absorbs the liquid
4. In a skillet, make 4 small pancakes and cook on each side on medium-high heat
5. Top with jam or syrup
Crockpot Oatmeal Recipe
1 cup steel cut oats (not instant or rolled oats)
3-4 cups water, depending on how long the oatmeal will cook
1 tsp. cinnamon
1/4 cup brown sugar
1 tsp. vanilla
1 apple, peeled and diced
1/2 cup raisins
Sprinkle on later:
1/4 cup chopped walnuts
1 chopped banana
Spray crockpot with nonstick cooking spray. If you're planning to cook the oatmeal 8 hours or longer, use 4 cups of water. If you want to cook it less than 8 hours, use 3 cups of water. Put first seven ingredients (through raisins) in slow cooker and cook on low. Stir and just before serving, top with walnuts & banana. Sprinkle with additional brown sugar if desired.
Serves 4-5.
Entrees
Baked Chimichangas - great recipe!!
Since you all always share yummy recipes, I thought I would share one of my favorites. I originally got it from a Light & Tasty Magazine. The chimichangas are really good and definitely hit the spot if you're craving Mexican food.
Baked Chimichangas
2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half cream
1 can (4 ounces) chopped green chilies
In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated
through and most of the liquid has evaporated. Place 1/2 cup chicken mixture down the
center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling
and roll up. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with
nonstick cooking spray. Bake, uncovered, at 425° for 15 minutes or until lightly
browned. Meanwhile, in a saucepan, heat the broth, bouillon and pepper until bouillon is dissolved. Combine flour and cream until smooth; stir into the broth. Bring to a boil;
cook and stir for 2 minutes or until thickened. Stir in chilies and heat through. To serve,
cut chimichangas in half; spoon sauce over the top.
Yield: 6 servings.
Baked Chimichangas
2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1 cup reduced-sodium chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free half-and-half cream
1 can (4 ounces) chopped green chilies
In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated
through and most of the liquid has evaporated. Place 1/2 cup chicken mixture down the
center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling
and roll up. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with
nonstick cooking spray. Bake, uncovered, at 425° for 15 minutes or until lightly
browned. Meanwhile, in a saucepan, heat the broth, bouillon and pepper until bouillon is dissolved. Combine flour and cream until smooth; stir into the broth. Bring to a boil;
cook and stir for 2 minutes or until thickened. Stir in chilies and heat through. To serve,
cut chimichangas in half; spoon sauce over the top.
Yield: 6 servings.
Bubble Up Pizza Casserole
8 servings
1 pound 96% lean ground beef
2 teaspoons onion powder, or 1 onion, chopped
16 ounces tomato sauce
1/2 teaspoon dried basil
3 cloves garlic, minced
1 teaspoon Italian seasoning
15 ounces refrigerated buttermilk biscuits, buttermilk
1 1/4 cups part skim milk mozzarella cheese, shredded
1. Preheat oven to 350 F. In skillet, brown meat over medium high heat until browned, stirring to crumble. Stir in onion powder, tomato sauce, basil, garlic and Italian seasoning.
2. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese; bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
Notes: Each of 6 servings has 7.3 WW points. Each of 8 servings has 5.5 WW points. Watch the kind of biscuit used - these are figured with 2 7.5 oz packages of generic buttermilk biscuits (each serving of 2 biscuits has 100 calories and 1.5 gms. fat). You can top each section as anyone desires, i.e., green pepper and onion, pepperoni, etc.
8 servings
1 pound 96% lean ground beef
2 teaspoons onion powder, or 1 onion, chopped
16 ounces tomato sauce
1/2 teaspoon dried basil
3 cloves garlic, minced
1 teaspoon Italian seasoning
15 ounces refrigerated buttermilk biscuits, buttermilk
1 1/4 cups part skim milk mozzarella cheese, shredded
1. Preheat oven to 350 F. In skillet, brown meat over medium high heat until browned, stirring to crumble. Stir in onion powder, tomato sauce, basil, garlic and Italian seasoning.
2. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese; bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
Notes: Each of 6 servings has 7.3 WW points. Each of 8 servings has 5.5 WW points. Watch the kind of biscuit used - these are figured with 2 7.5 oz packages of generic buttermilk biscuits (each serving of 2 biscuits has 100 calories and 1.5 gms. fat). You can top each section as anyone desires, i.e., green pepper and onion, pepperoni, etc.
Cheesy Chicken Pot Biscuit Cups
Serves 5 (2 each)
1 (7.5 oz.) can of refrigerated home-style or buttermilk biscuits
1 cup (5 oz.) diced chicken breast
1 (10 1/2 oz.) can healthy request cream of chicken soup
scant 2/3 cup (2 1/2 oz) shredded Kraft reduced-fat cheddar cheese (I used the Kraft fat free kind and worked fine.)
1 teaspoon dried parsley flakes (I did not have this so I used oregano and basil seasoning)
1/4 teaspoon black pepper
Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup. In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
Per serving: 230 calories, 6 gm fat, 2 gm fiber.
Points per serving : 5
Serving size - 2 each
Serves 5 (2 each)
1 (7.5 oz.) can of refrigerated home-style or buttermilk biscuits
1 cup (5 oz.) diced chicken breast
1 (10 1/2 oz.) can healthy request cream of chicken soup
scant 2/3 cup (2 1/2 oz) shredded Kraft reduced-fat cheddar cheese (I used the Kraft fat free kind and worked fine.)
1 teaspoon dried parsley flakes (I did not have this so I used oregano and basil seasoning)
1/4 teaspoon black pepper
Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup. In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
Per serving: 230 calories, 6 gm fat, 2 gm fiber.
Points per serving : 5
Serving size - 2 each
Barbecue Confetti Meatloaf
1 pound extra-lean ground beef
1 tsp. chili powder
salt and pepper to taste
1/2 cup canned whole kernel corn
1 medium onion
2 pcs. bread made into bread crumbs (I used wheat and ground it in my Silver Bullet)
2 eggs, slightly beaten
1/4 cup chopped red bell pepper
1/3 cup barbeque sauce
Preheat oven to 375 degrees. Place ground beef in a large bowl; add chili powder, salt and pepper.....then add the corn, onion, bread crumbs, eggs, bell pepper and barbecue sauce. Using your hands, blend ingredients lightly but thoroughly. Shape mixture into a big, cylinder type shape and place it on a baking sheet that has sides and that is also lined with foil (makes for easy clean-up). Bake for 1 hour, or until cooked through. Remove from oven and place on a cutting board and let stand for approximately 10 mins to redistribute the juices. Slice and serve.
Serves 4: WW points: 9
Nutritional Info: 355 calories; 22g fat; 26g protein; 12g carbs; 2g fiber
1 pound extra-lean ground beef
1 tsp. chili powder
salt and pepper to taste
1/2 cup canned whole kernel corn
1 medium onion
2 pcs. bread made into bread crumbs (I used wheat and ground it in my Silver Bullet)
2 eggs, slightly beaten
1/4 cup chopped red bell pepper
1/3 cup barbeque sauce
Preheat oven to 375 degrees. Place ground beef in a large bowl; add chili powder, salt and pepper.....then add the corn, onion, bread crumbs, eggs, bell pepper and barbecue sauce. Using your hands, blend ingredients lightly but thoroughly. Shape mixture into a big, cylinder type shape and place it on a baking sheet that has sides and that is also lined with foil (makes for easy clean-up). Bake for 1 hour, or until cooked through. Remove from oven and place on a cutting board and let stand for approximately 10 mins to redistribute the juices. Slice and serve.
Serves 4: WW points: 9
Nutritional Info: 355 calories; 22g fat; 26g protein; 12g carbs; 2g fiber
High Protein "Fried" Rice
1 1/2 cup cooked brown rice
6 egg whites (I used 1 1/2 cup Egg Beaters)
1/4 cup onion
2 clove garlic cloves
2 Tbsp reduced-sodium chicken broth
1 Tbsp low-sodium soy sauce
8 oz cooked shrimp
Cook egg whites in nonstick skillet and set aside. Spray pan with nonstick cooking spray and sauté onion, garlic and a dash of soy until garlic is lightly browned. Add rice and cooked shrimp and cook until warm. Add broth, soy sauce and egg whites and cook until hot. Season to taste with ground pepper and a little salt.
Yummy Spanish Rice
2T oil
1 onion chopped
1/2 bell pepper chopped
1c. long grain white rice uncooked
1 clove garlic minced
2c. chicken broth
2t. chili powder
1/2t. cumin
salt to taste
In a pan sauté onion and bell pepper in oil until tender. Add rice and garlic, cook rice until it is translucent. Then stir in broth and spices, cover and simmer for 30 min.
1 onion chopped
1/2 bell pepper chopped
1c. long grain white rice uncooked
1 clove garlic minced
2c. chicken broth
2t. chili powder
1/2t. cumin
salt to taste
In a pan sauté onion and bell pepper in oil until tender. Add rice and garlic, cook rice until it is translucent. Then stir in broth and spices, cover and simmer for 30 min.
Spicy Spanish Shrimp
2 Tbsp. olive oil
1 pound large shrimp, peeled and deveined
1/4 cup finely chopped onion
2 cloves garlic, pressed
2 Tbsp. balsamic vinegar
3 plum tomatoes, chopped
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. red pepper flakes
1 cup white wine (or use white grape juice with a splash of cider vinegar)
Lemon wedges
Heat the oil in a large skillet over medium-high heat until hot; add shrimp and stir-fry until they turn pink, about 4 minutes. Remove from skillet. Add onion and garlic to the skillet and stir-fry until onion is tender, about 1 minute. Add vinegar and cook just until vinegar has been absorbed, about 2 minutes. Add chopped tomatoes, paprika, salt and crushed red pepper flakes; cook, stirring frequently, until tomatoes are softened, about 3 minutes. Stir in the wine or juice/vinegar; simmer, uncovered for 5 minutes. Return shrimp to skillet and cook until the wine condenses into a thick sauce. Serve with lemon wedges.
I made brown rice and we served it over that.........but DH said he thought it would be great over angel hair pasta, too!
Serves 4
Nutritional Info.: 251 calories; 10g. fat; 24g. protein; 6g. carbohydrates; 1g. fiber
WW Points: 6
Meatloaf Muffins:
2 points per muffin
1 lb. ground beef
1 package Stove Top
1 medium onion, chopped
1/4 cup ketchup
1 tsp. garlic powder
2 egg whites
1 c. hot water
Mix stove top and water in a large bowl, stir with fork until moistened. In another bowl, combine all remaining ingredients. Add stuffing to mixture. Fill sprayed muffin tins almost to the top with mixture. Bake at 350 for 30-35 minutes. 12 muffins = 2 points.
DessertsLow-Fat Banana Bread
- 4 very ripe banana
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 2 tablespoons applesauce
Directions
1. Mash bananas in a bowl.
2. Add all other ingredients and mix well.
3. Pour into 2 greased loaf pans (or you can pour it all into one, but it rises enough that you can split it in half).
4. Bake at 350 degrees for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
Cherry Surprise Cake
Serving Size : 20
WWP: 3
4 cups miniature marshmallows
1 package yellow cake mix -- (18 1/4-oz)
1 can light cherry pie filling -- (21 oz)
10 ounces diet sprite
2 egg whites
Heat oven to 350. Coat a 9x13" baking pan with cooking spray. Spread marshmallows evenly over bottom. Prepare cake
using diet sprite and the egg whites. Pour batter over marshmallows. Spoon cherries evenly over batter. Bake 45 to 50 minutes. Here's what happens as it bakes: The cherries sink to the bottom and the marshmallows rise to the top and form a thin topping that will
brown and be bubbly. To check for doneness: Insert toothpick in center of cake; when toothpick comes out clean, the cake's done
Serving Size : 20
WWP: 3
4 cups miniature marshmallows
1 package yellow cake mix -- (18 1/4-oz)
1 can light cherry pie filling -- (21 oz)
10 ounces diet sprite
2 egg whites
Heat oven to 350. Coat a 9x13" baking pan with cooking spray. Spread marshmallows evenly over bottom. Prepare cake
using diet sprite and the egg whites. Pour batter over marshmallows. Spoon cherries evenly over batter. Bake 45 to 50 minutes. Here's what happens as it bakes: The cherries sink to the bottom and the marshmallows rise to the top and form a thin topping that will
brown and be bubbly. To check for doneness: Insert toothpick in center of cake; when toothpick comes out clean, the cake's done
Per Serving (excluding unknown items): 138 Calories; 3g Fat (19.5% calories from fat); 2g Protein; 26g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 179mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
HAYSTACKS
11 oz. of semi-sweet chocolate chips
2 teaspoons of peanut butter
3 cups of Fiber One cereal
Add the peanut butter to the chocolate chips in a bowl and micowave for a minute.
Add the cereal (how hard is that?)
Drop by spoonfuls (I use an ice cream scoop) onto waxed paper lined pie plates and refrigerator for a short while
Makes 12 (On WW = 2 points each)
11 oz. of semi-sweet chocolate chips
2 teaspoons of peanut butter
3 cups of Fiber One cereal
Add the peanut butter to the chocolate chips in a bowl and micowave for a minute.
Add the cereal (how hard is that?)
Drop by spoonfuls (I use an ice cream scoop) onto waxed paper lined pie plates and refrigerator for a short while
Makes 12 (On WW = 2 points each)
- 1 boxed cake mix
- 1 can of any diet soda
- 2 egg whites
Diet Soda Cake Icing
- 8 oz. Cool Whip Free, thawed
- 1 pkg. FF/SF Instant Pudding (any flavor)
Some of the combos were: Spice cake w/ diet rootbeer, Chocolate cake w/ diet cola, yellow cake w/ diet sprite, yellow cake w/ diet Dr. Pepper, yellow cake with diet Orange Crush........I'm sure you get the idea!
