Thursday, January 31, 2013

Blueberry Cheesecake Cupcakes


1 package 2-layer-size yellow cake mix
1 4-serving-size package cheesecake instant pudding and pie filling mix
3 eggs
1 cup water
1/4 cup vegetable oil
1/2 8 - ounce package cream cheese, cut into small pieces and softened
2/3 cup fresh or frozen blueberries, lightly mashed
1/2 cup graham cracker crumbs
2 4-serving-size packages cheesecake instant pudding and pie filling mix
2 cups whipping cream
1 cup milk
Graham cracker crumbs
1 cup blueberry pie filling, blueberry preserves or blueberry spreadable fruit

1.Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. 
2.In a large bowl, beat cake mix, the one package of pudding mix, eggs, water and oil with an electric mixer on low speed until combined. Beat on medium to high speed for 2 minutes more (batter will be thick). Fold cream cheese pieces and blueberries into the batter. 
3.Divide batter among muffin cups, filling cups two-thirds full with batter. Use the back of a spoon to smooth out batter in cups. Sprinkle with the 1/2 cup graham cracker crumbs. 
4.Bake in a 350 degrees F oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. 
5.Blueberry Cheesecake Frosting In a medium mixing bowl, whisk together the two packages of instant pudding mix, whipping cream and milk until the mixture is thickened. 
6.Spread or pipe frosting over cupcakes. Use the back of a spoon to make a shallow depression in the center of the frosting, sprinkle with additional graham cracker crumbs, then spoon a rounded teaspoon of blueberry pie filling into each depression. 
7.Serve immediately or chill for up to 3 days in an airtight container.

Wednesday, January 30, 2013

Baked Egg Rolls

Egg Roll Wraps (1 lb or approx 20 sheets)
La Choy bean sprouts 1 14 oz can, drained
sliced water chestnuts, 1 can drained and chopped
1 head cabbage chopped
1 c grated carrots
1 chopped red bell pepper
3 green onions, chopped
1 c white rice, cooked
1/8 tsp onion salt
1/8 tsp garlic powder
1/2-1 clove garlic
2T soy sauce
4T chicken broth
1/2 tsp ginger
2 tsp sesame oil
2 packs splenda
salt and pepper to taste
1/2 cup cooked rice

1.Spray Pam in the bottom of a non-stick pan. Add 2 teaspoons sesame oil. Heat on medium high and add vegetables. Add fresh grated ginger, 2 T soy sauce. 4 T chicken stock. Saute. Remove from heat. Salt and pepper to taste. Then add the onion salt,garlic and garlic powder. Add 2 packets Splenda. And cooked rice. Mix well
 2.At this point, you'll want to taste the filling  to see if needs more soy sauce, salt, pepper, or chicken stock.

3.Preheat oven: 400 degrees.
4.Pour an inch of water into a small bowl. You'll need this to seal the edges of the rolls.
Find a large cutting board or spread waxed paper onto your counter. One at a time, peel back an egg roll wrap and set on the board. The wrap will resemble a diamond. (Note: the wraps are very thin and fragile and will tear.) Spoon in a tablespoon or two of filling in the center of the wrap. Roll once, maybe twice , then fold the sides, dabbing water on the edges so they'll seal--and all you need is a dab. Continue rolling. Add water on the final edge and seal. Set roll in pan. Continue filling, folding, sealing, and rolling.

5.Spray rolls on all sides with Pam. Bake 20 minutes or until golden. Turning over after 10 min.

Each Roll has approximately 65 calories. This batch will make 18-20 rolls.

Tuesday, January 29, 2013

Baked Sesame Chicken

20 oz. raw boneless skinless lean chicken breast, chopped into bite-sized pieces
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup fat-free liquid egg substitute
1/2 cup whole-wheat flour, divided
1/2 cup fat-free chicken broth
2 tbsp. cornstarch
4 tbsp. sugar-free pancake syrup
4 tbsp. seasoned rice vinegar
2 tbsp. ketchup
1 tbsp. lite/low-sodium soy sauce
1 tsp. sesame oil
1 tsp. crushed garlic
2 tsp. sesame seeds
4 tbsp. thinly sliced scallions

1.Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.Place chicken in a bowl, season with salt and pepper, and cover with egg substitute. Toss to coat and set aside.

2.Place 4 tbsp. flour in another bowl. Use a fork to transfer half of the chicken to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat chicken with flour, and then transfer to the baking sheet. Wipe the bowl clean, and then repeat with remaining flour and chicken.

3.Bake chicken in the oven until fully cooked, about 10-15 minutes.

4.Meanwhile, to make the sauce, combine broth with cornstarch in a small nonstick pot and stir to dissolve. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well and bring to medium heat on the stove. Stirring often, cook until thick enough to coat a spoon, 2 - 3 minutes. Set aside.

5.Place cooked chicken in a bowl, top with sauce, and toss to coat. Sprinkle with sesame seeds and scallions.

Serving Size:  about 1 cup
Calories: 288
Fat: 4g
Sodium: 815mg
Carbs: 24g
Fiber: 2.25g
Sugars: 6g
Protein: 37g

Light Mexican Chicken and Rice

1 can fat free cream mushroom soup
1 can fat free cream of chicken soup
1 can water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1 1/2 c rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 pounds frozen boneless,skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese

1.spray a13x9 in glass dish with cooking spray
2.mix together the soups, water,rice and taco seasoning in bowl then pour into bottom of dish chicken breasts FROZEN over soup and rice
4.pour beans and tomatoes over chicken, cilantro and green onions sprinkled on top.

5.Cover with foil, bake 350 degrees 1 hour,20 min.
6.remove foil, sprinkle shredded cheese over to melt return to oven 5-10 min until cheese is melted and chicken is cooked thru.. 

* I loved that you can just throw this all in the oven with frozen chicken and it all cooks up perfect. I just my chicken into tender size pieces. And it worked out great. You could also use brown rice im sure and it would taste just as good. I give it a 4 1/2 top it with some lettuce and light sour cream.

6 large servings
Calories: 530
Total Fat: 9 g
Cholesterol: 150.1 mg
Total Carbs: 39.3 g
Dietary Fiber: 8.8 g

Monday, January 28, 2013

Low Calorie Triple Chocolate Muffins. Vitatop CopyCat

1-3/4 cup old fashioned oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt
1/2 teaspoon cream of tartar
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup hot water
1 cup sugar substitute (splenda)
1/2 cup semi-sweet chocolate chips

1.Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
2.In a blender (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.Place mixture in a bowl and gently stir in 1/4 cup of chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.

3.Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half (1/4 cup) of the chocolate chips on top of each muffin. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.

Cool muffins before removing from pan.

*I thought that these were pretty good. The kids loved them and ate three each when they were cooled off enough to touch lol. I will say that you need to eat them the same day they are made. The next day they were not to good and they dried up pretty fast. But the same day they were a great little snack for such low calories. I give them a 4

(Makes 24 muffins, 58 calories per muffin)

Sunday, January 27, 2013

Hamburger Noodle Casserole

5 cups uncooked egg noodles
1 pound lean ground beef (90% lean)
2 garlic cloves, minced

3 cans (8 ounces each) tomato sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese
1 cup reduced-fat ricotta cheese
1/4 cup Light Sour Cream
3 green onions, thinly sliced, divided
2/3 cup shredded reduced-fat cheddar cheese

1.Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture.   

2.In a small bowl, beat the cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions.  Spoon half of the noodle mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture. 

 3.Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with remaining onions. 

 Yield: 10 servings.

Nutritional Facts 1 cup equals 309 calories, 14 g fat (8 g saturated fat), 92 mg cholesterol, 635 mg sodium, 23 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

* This tasted great everyone loved it and the leftovers were just as good.I give it a 4 1/2

Saturday, January 26, 2013

Wendy's Chili CopyCat

1 lb lean ground beef
15oz can tomato sauce
15 oz can kidney beans with liquid
15 oz can pinto beans with liquid
2 med chopped tomatos (I use roma tomatos)
1/2 C diced onion
1/4 cup green chilis
1/4 cup sliced celery
1 cup water
3/4 tsp black pepper
1 tsp salt
1 1/2 T Chili Powder ( I normally put 2T we like it spicy)
1 tsp cumin

1. Brown the beef in a deep soup pan and drain off the fat. Add all other ingredients and simmer over med-low heat 2-3 hours stirring every 20 min.

* I have made this recipe dozens for times the past few years and for some reason never put it onto my blog. Well here it is. Its so fast and easy to throw together and tastes great. Serve it with some cheese,sour cream and onions with cornbread on the side yummy. I give it a 5

Sunday, January 20, 2013

Mexican Beans and rice

2 celery ribs, chopped 
1 medium green pepper, chopped 
1 medium onion, chopped 
1 tablespoon canola oil 
1 can (28 ounces) diced tomatoes, undrained 
1 can (16 ounces) kidney beans, rinsed and drained 
2 cups cooked brown rice 
2 teaspoons Worcestershire sauce 
1-1/2 teaspoons chili powder 
1/4 teaspoon pepper 
1/4 cup shredded cheddar cheese 
1/4 cup light sour cream
2 green onions, chopped 

1.In a large nonstick skillet, saute the celery, green pepper and onion in oil until tender.  
2.Stir in the tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until heated through. Top with cheese, sour cream and green onions. 

Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 354 calories, 8 g fat (3 g saturated fat), 13 mg cholesterol, 549 mg sodium, 58 g carbohydrate, 12 g fiber, 15 g protein.

Saturday, January 19, 2013

Light Macaroni Coleslaw

1 package (7 ounces) mini shell pasta 
1 package (14 ounces) coleslaw mix 
1 medium onions, finely chopped 
2 celery ribs, finely chopped 
1 medium cucumber, finely chopped 
1 medium green pepper, finely chopped 
1 can (8 ounces) whole water chestnuts, drained and chopped 
1-1/2 cups Miracle Whip Light 
1/3 cup sugar 
1/4 cup cider vinegar 
1/2 teaspoon salt 
1/4 teaspoon pepper 

1.Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onions, celery, cucumber, green pepper and water chestnuts.  
2.In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 16 servings.

Nutritional Facts 3/4 cup equals 150 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 286 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Friday, January 18, 2013

Slow Cooked Broccoli Beef

1 lb uncooked lean & trimmed thin cut boneless top round steak
1 cup fat free beef broth
½ cup low sodium soy sauce
1/3 cup brown sugar
1 T sesame oil (found by the other Asian products)
3 garlic cloves, minced
2 T cornstarch
2 cups frozen broccoli florets/pieces, unthawed

1.    Combine the broth, soy sauce, brown sugar, sesame oil and garlic in your slow cooker and stir together to combine. Add the uncooked beef pieces and mix until the beef is covered by the liquid.
2.    Turn crock pot temperature to low and cover. Cook for 4 hours until the beef is cooked through.

3.    Remove 4 tablespoons of the liquid from your slow cooker to a bowl and stir in 2 tablespoons of cornstarch. Once combined, add the cornstarch mixture back into the slow cooker and mix in thoroughly. Add the frozen broccoli and stir in. Re-cover the slow cooker and cook on low for another half hour.

Yields 4 (1 cup) servings.Not including Rice 305 calories, 20 g carbs, 11 g fat, 29 g protein, 1 g fiber

Thursday, January 17, 2013

Slow Cooker Cheesy Spaghetti with turkey sausage


1 lb lean ground turkey sausage (see recipe below)
1 (24 ounce) jar spaghetti sauce (no sugar added)
8 ounces (uncooked) 100% whole wheat spaghetti, about 2/3 of a 13.25 oz box, break into small pieces before adding to meat mixture
1 cup low fat cottage cheese
1 cup skim mozzarella cheese, shredded
1 cup low fat ricotta cheese
1 teaspoon dried oregano
Kosher or sea Salt to taste
1/2 tsp ground black pepper
4T water

1 lb lean ground turkey or chicken
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 tsp dried sage
1/4 tsp cayenne pepper
1 tsp dried oregano

1.Add all the sausage ingredients a large mixing bowl and mix thoroughly. Cook ground turkey sausage in a large skillet over medium heat, breaking into small pieces while cooking. Ensure the turkey loses its pink color before removing from heat. Drain, discard any fat and set aside. Combine meat with marinara sauce.
2.Add broken noodles to the slow cooker.
3.In a medium bowl combine the remaining ingredients, add the meat and sauce mixture on top of the noodles then add cheese mixture to slow cooker with 4T water and mix well. Cover and cook on low 2-3 hours or until spaghetti is al dente and cheese is bubbly. 

Data using turkey sausage: Calories: 256  Total Fat: 12 g | Saturated Fat: 6 g | Cholesterol: 52 mg | Sodium: 542 mg | Carbohydrates: 13 g | Sugars: 6 Fiber: 2 g | Protein: 24 g
Data without turkey sausage: Serving Size: 1 Cup | Calories: 192 | Total Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 0 | Cholesterol: 25 mg | Sodium: 342 mg | Carbohydrates: 14 g | Fiber: 2 g | Sugars: 7 g | Protein: 15 g

Monday, January 14, 2013

Baked Strawberries and cream oatmeal (light)

1/2 cup old fashioned oats
1 cup water
2 egg whites
1/4 tsp baking powder
1/2 tsp vanilla
pinch salt
splenda to taste (I used about 1T)
5 strawberries sliced
1/8 tsp cinnamon
2 T fat free half and half
1 tsp brown sugar

1 In an oven safe bowl mix together all but the last two ingredents. Bake at 350 for 30 min. Once done sprinkle with brown sugar and broil for 2-3 min. Top with the half and half and mix well.

Servings 1
calories 242
fat 3
carbs 39
protein 15

* This was so good and you get a ton of oatmeal for one serving. It keeps you full most of the day with all the fiber. I will make this again. I give it a 5

Sunday, January 13, 2013

Beef and Black Bean Tostadas (light)

8oz extra lean ground beef
1 can 10oz diced tomatos with green chilis
1 can 15oz black beans rinsed and drained
1 can 16oz refried beans
 tostada shells
optional toppings:lettuce,sour cream,salsa,tomatos,cheese,avacado

1. In a pan brown the ground beef over medium heat until no longer pink.Drain stir in tomatos with chilis. Bring to a boil reduce heat and simmer 6-8 min until liquid is reduced to 2T. Stir in the black beans and heat thru.

2. Spread 1/4 c refried beans onto tostada shell. Top with 1/4 C meat mixture and top with additional toppings.

Nutritional Facts: Does not include additional toppings. 2 tostadas equals 390 calories,11 grams of fat,3g saturated fat,44mg cholesterol,940mg sodium,49g carbs,12g fiber,24g protein.

*These were so fast and easy to make and tasted great with such little ingredients. I used mild tomatos I think that next time I will use medium just to give it a little more kick. Other then that they were great I give them a 5

Saturday, January 12, 2013

Banana Chocolate Chip Cookie (pancakes)

1/3 cup butter, softened 
1/2 cup sugar 
1 egg 
1/2 cup mashed ripe banana 
1/2 teaspoon vanilla extract 
1 cup all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
1/8 teaspoon baking soda
3/4 cup semisweet chocolate chips

1.In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.  

2.Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. 
Yield: 2.5 dozen.
Nutritional Facts 1 cookie equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 51 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

* I called these pancakes just because they went really flat when I cooked them and then when I looked up reviews on them a lot of people had the same thing happen to there cookies. So not sure if it was normal or not lol but they did taste great and my kids ate them as fast as they cooled off. I give them a 4.5

Friday, January 11, 2013

Makeover beef and sausage lasagna

3/4 pound lean ground beef (90% lean) 
3/4 pound Italian turkey sausage links, casings removed 
1 medium onion, chopped 
1 medium green pepper, chopped 
1 jar (26 ounces) spaghetti sauce 
1 package (8 ounces) reduced-fat cream cheese, cubed 
1 cup (8 ounces) 1% cottage cheese 
1 egg, lightly beaten 
1 tablespoon minced fresh parsley 
6 whole wheat lasagna noodles, cooked and drained 
1 cup (4 ounces) shredded reduced-fat Italian cheese blend 
3 teaspoons Italian seasoning, divided
1 cup shredded part skim mozzarella cheese

1.In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Set aside 1 cup spaghetti sauce; stir remaining sauce into meat mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. 
2.In a small saucepan, melt cream cheese over medium heat. Remove from the heat. Stir in the cottage cheese, egg and parsley.  

3.Spread meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, Italian cheese blend, 1-1/2 teaspoons Italian seasoning and cream cheese mixture. Layer with remaining noodles and reserved spaghetti sauce; sprinkle with mozzarella and remaining Italian seasoning.


4.Cover and bake at 350° for 35 minutes. Bake, uncovered, for 10-15 minutes or until bubbly. Let stand for 15 minutes before cutting. 

 Yield: 12 servings. 
  • Nutritional Facts.1 piece equals 298 calories, 15 g fat (7 g saturated fat), 78 mg cholesterol, 772 mg sodium, 17 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.
 * Loved this lasagna it was a different way to put it all together but it tasted great and didnt taste like it was light at all I would for sure make this again. I give it a 5