Sunday, May 29, 2011

Tomato Basil Snackers

2 English muffins, split and toasted
2 tablespoons fat-free mayonnaise
3 plum tomatoes, cut into 1/4-inch slices
6 fresh basil leaves, thinly sliced
1/8 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese

1.Place English muffin halves on an ungreased baking sheet; spread with mayonnaise. Top with the tomatoes, basil, pepper and cheese. Broil 4 in. from the heat for 3-4 minutes or until cheese is melted. 

Yield: 4 servings.

Nutrition Facts: 1 serving equals 118 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 261 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

Mexican Pita Pizza

1/2 pound lean ground beef (90% lean)
5 whole pita breads (6 inches)
1 can (16 ounces) fat-free refried beans
1 cup chunky salsa
1/2 cup shredded reduced-fat Mexican cheese blend
5 tablespoons fat-free sour cream
2 green onions, sliced

1.In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Place pitas on a baking
sheet. Spread with refried beans; top with beef, salsa and cheese.

2.Broil 4 in. from the heat for 3-5 minutes or until cheese is melted. Top with sour cream and onions. 

Yield: 5 servings.

Nutrition Facts: 1 pizza equals 394 calories, (calculated without sour cream and avacado)6 g fat (3 g saturated fat), 33 mg cholesterol, 1,024 mg sodium, 56 g carbohydrate, 8 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable, 1/2 fat.

Makeover Poppy Seed Chicken

3 cups cubed cooked chicken breast
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup,undiluted
1 cup (8 ounces) reduced-fat sour cream
2 teaspoons poppy seeds
1 cup crushed reduced-fat butter-flavored crackers (about 25 crackers)
3 tablespoons reduced-fat butter, melted
1/3 cup grated Parmesan cheese

1.In a large bowl, combine the chicken, soup, sour cream and poppy seeds. In a small bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir remaining crumbs into chicken mixture.

2.Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Top with reserved crumbs; sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. 

Yield: 6 servings.

Nutrition Facts: 1 cup equals 332 calories,(calculated without noodles) 13 g fat (6 g saturated fat), 87 mg cholesterol, 705 mg sodium, 23 g carbohydrate, trace fiber, 27 g protein.

Low Calorie Rice Pudding

        1 1/2 cups uncooked white rice
        3 cups skim milk
        1/2 cup splenda
        1/2 cup raisins
        1 tsp vanilla extract
        1/2 tsp nutmeg
        1 tsp cinnamon

      1.Cook the rice - 1 cup dry white rice + 2 cups water. Let the rice cool for a few minutes.
      2.In a medium sized pot, mix the rice, milk, splenda, raisins, and vanilla. Cook over medium heat for about 20 minutes, or until the liquid is mostly absorbed. Stir frequently to keep the rice from sticking to the bottom of the pot.

      3.Add the cinnamon and nutmeg, stirring well. Cook another 5 minutes or so. Pour in a serving dish - eat warm or cold!
      Makes about twelve 1/2 cup servings
      55 calories per serving

      Tuesday, May 24, 2011

      My baby's farm birthday

      So my little boy turned one this month and I had so much fun making his cakes for his party I thought that I would share the ideas. Enjoy :)

       The tractor was his smash cake. I made it out of pound cake so that it was easier to work with and baked it in 2 mini loaf pans. One for the bottom of the tractor and the other for the top and also the wagon in the back. I added 6 chocolate doughnuts 2 large and 4 small (2 small were on the wagon) also added mini oreos for the lights on the front. The "road" was graham cracker dirt and green coconut for the grass. The "hay" in the wagon was yellow coconut.
      The red barn cake was made with 2 cake mixes in 2- 9" square pans. Then we cut off the top edges to make the barn shape. Topped the barn with graham cracker square shingles. and pretzel sticks for the window frame. With yellow hay in the window and bottom of the barn with more of the yellow coconut. And more of the green coconut for the grass for the animals to hang out on.
       I made little corrals for the animals to stay in during the party made with cardboard and Popsicle sticks. Glued down with hot glue and the grass was shredded preen paper.

       The chickens were frosted white and then covered in yellow coconut with mini m&m eyes and the beaks were made from orange slice candy with the corners cut to form a point.
       The cows were frosted white with mini oreos for the nose,chocolate covered peanuts for the ears,sugar babies for the horns and mini chocolate chips for the eyes.
       The pigs were frosted pink with pink marshmallow noses cut in half. Pink sugar wafer cookies for the ears and mini chocolate chips for the eyes and the nose.
      And the sheep were frosted white with mini marshmallows cut in half all over the top and bottom with a large marshmallow cut in half for the face and the other half of the large marshmallow cut in half for the ears. I frosted the inside of the ears with a little pink frosting. And topped it with mini chocolate chips for the eyes and nose.

      Spiral Pasta Salad

      3 cups cooked spiral pasta
      1/2 cup chopped green pepper
      1/2 cup sliced celery
      1/2 cup chopped tomato
      1/2 cup shredded carrot
      1/2 cup brocolli
      1/2 cup zuchinni

      1/4 cup vegetable oil
      1/4 cup cider vinegar
      1/4 cup chopped onion
      2 tablespoons ketchup
      4 teaspoons sugar
      1/2 teaspoon salt
      1/4 teaspoon ground mustard
      1/4 teaspoon paprika
      1/4 teaspoon garlic powder
      1/4 teaspoon dried oregano

      1.In a large bowl, combine pasta, green pepper, celery, tomato and carrot. In a jar with tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss. Chill.

      Yield 8 servings

      Nutrition Facts: One 1/2-cup serving (prepared without salt) equals 181 calories, 7 g fat (0 saturated fat), trace cholesterol, 62 mg sodium, 27 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

      Black Bean Taco Pizza

      1 tablespoon cornmeal
      1 package (6-1/2 ounces) pizza crust mix
      1 bottle (8 ounces) taco sauce
      2 medium tomatoes, seeded and chopped
      3/4 cup canned black beans
      1/2 cup frozen corn
      2 green onions, chopped
      1-1/2 cups (6 ounces) shredded reduced-fat Colby-Monterey Jack cheese
      Reduced-fat sour cream, optional

      1.Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. Prepare pizza dough according to package directions. With floured hands, press dough onto prepared pan. Bake at 450° for 7-10 minutes or until lightly browned.

      (not really round but I was in a hurry lol)
       2.Spread taco sauce over crust to within 1 in. of edges. Top with tomatoes, beans, corn, onions and cheese.

      3.Bake for 10-15 minutes or until cheese is melted and crust is golden brown. Serve with sour cream if desired.

      Yield: 6 servings.

      Nutrition Facts: 1 slice (calculated without sour cream) equals 264 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 783 mg sodium, 38 g carbohydrate, 4 g fiber, 14 g protein.

      Guilt Free Oatmeal Raisin Cookies

      1 cup raisins
      1/4 cup water
      3 egg whites
      1 T molasses
      1 cup sugar
      1 cup packed brown sugar
      1 1/2 tsp vanilla
      1 cup flour
      1/2 cup nonfat dry milk powder
      1 1/2 tsp baking powder
      1 1/2 tsp cinnamon
      2 1/2 cups oats

      1. In a blender combine raisins,water,egg whites and molasses. Cover and blend for 10-15 sec or until the raisins are finely chopped.

      2. Pour mixture into a mixing bowl and add sugars and vanilla.

      3. In a separate bowl mix together the flour,milk powder,baking powder and cinnamon and mix together.

      4.Slowly add to the wet mixture and combine well. Stir in the oats.

      5. Drop by Tablespoons 2 in apart onto baking sheets. Bake at 350 for 8-10 min or until edges are golden brown. Remove from pans to wire racks to cool.

      one serving is 2 cookies.
      77 calories (that's right just 38 calories a cookie)
      24 mg sodium  18 g carbohydrate
      1 g fiber           1 g protein

      Thursday, May 19, 2011

      Cheeseburger Pasta

      1-3/4 cups uncooked whole wheat penne pasta
      1 pound lean ground beef (90% lean)
      2 tablespoons finely chopped onion
      1 can (14-1/2 ounces) no-salt-added diced tomatoes
      2 tablespoons dill pickle relish
      2 tablespoons prepared mustard
      2 tablespoons ketchup
      1/4 teaspoon seasoned salt
      3/4 cup shredded reduced-fat cheddar cheese
      Chopped green onions

      1.Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

      2.Stir in the tomatoes, relish, mustard, ketchup, and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

      3.Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions.

      Nutrition Facts: 1-1/2 cups equals 391 calories, 12 g fat (6 g saturated fat), 57 mg cholesterol, 759 mg sodium, 43 g carbohydrate, 4 g fiber, 28 g protein.

      Spicy Bean Soup

      1 can (16 ounces) kidney beans, rinsed and drained
      1 can (15 ounces) pinto beans, rinsed and drained
      1 can (14-1/2 ounces) diced tomatoes and green chilies
      1 can (14-1/2 ounces) vegetable broth or reduced-sodium chicken broth
      2 cups frozen corn, thawed
      1 Jalapeno diced
      3 cups water
      1 Can sliced carrotts drained
      1 large onion, chopped
      2 garlic cloves, minced
      2 teaspoons chili powder

      1.In a 5-qt. slow cooker, combine the beans, tomatoes, broth, corn and jalapeno 
      2. Stir in the water, carrots, onion, garlic and chili powder.

      3.Cover and cook on high for 4-5 hours or until vegetables are tender and flavors are blended. Top with 1T Sour Cream.

      Nutritional  One serving (1-1/2 cups) equals 218 calories, 1 g fat (trace saturated fat), 0 cholesterol, 964 mg sodium, 44 g carbohydrate, 10 g fiber, 11 g protein.

      Jello Mousse

      1 pk Sugar Free Jello any flavor

      1. Mix Jello according to the package. Dissolve in 1 cup boiling water mix two minutes then add 1 cup ice water and mix well.

      2. Let set up in fridge 45-55 min. Until it is the consistency of egg whites. ( no more it wont work if its to set up.

      3.Beat with the mixer until doubled in size and fluffy

      4.Return to fridge to set up the rest of the way.

      * This is a great quick recipe and its only 5 calories for a whole cup. It doesn't get any better then that :)