Caramel S'more Cups

1 Pouch Chocolate Chip Cookie Mix ( 1lb 1.5oz)
1/2 cup softened butter
1 egg
24-30 rolos
1 cup Mini Marshmallows
1/2 cup semi sweet chocolate chips

1.Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
2.Make cookie dough as directed on package, using butter and egg. Shape dough into 24 (1-inch) balls. Place 1 ball into each muffin cup.

3.Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.

4.Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

1 Serving (1 Cookie)
Calories 140 (Calories from Fat 60), Total Fat 6g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 15mg;
Sodium 90mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 13g), Protein 1g;

Baked Chicken Cordon Bleu

4 boneless skinless chicken breast halves (6 ounces each)

1/4 teaspoon salt

1/4 teaspoon pepper

4 thin slices prosciutto or deli ham

1/2 cup shredded Asiago cheese

1/4 cup seasoned bread crumbs

1.Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Top each with prosciutto and cheese. Roll up and tuck in ends; secure with toothpicks.

2.Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 35-45 minutes or until juices run clear. 

Yield: 4 servings.

Nutrition Facts: 1 serving equals 291 calories, 10 g fat (4 g saturated fat), 119 mg cholesterol, 645 mg sodium, 6 g carbohydrate, trace fiber, 43 g protein. Diabetic Exchanges: 6 lean meat, 1/2 fat.

Pizza Pie

1/4 pound bulk pork sausage

1/2 cup chopped green pepper

1/4 cup chopped onion

1 loaf (1 pound) frozen bread dough, thawed and halved

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1 can (8 ounces) pizza sauce

8 slices pepperoni

1 can (4 ounces) mushroom stems and pieces, drained

1/4 teaspoon dried oregano

 

1.In a large skillet, cook the sausage, pepper and onion over medium heat until meat is no longer pink; drain. Set aside.

2.Roll half of dough into a 12-in. circle. Transfer to a greased 9-in. deep-dish pie plate. Layer with half of the mozzarella cheese, Parmesan cheese and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano.

3.Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano.

4.Bake at 400° for 18-22 minutes or until golden brown. 

Yield: 8 servings.

Nutrition Facts: 1 piece equals 305 calories, 12 g fat (5 g saturated fat), 27 mg cholesterol, 743 mg sodium, 32 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

Garden Omelet

1/2 cup chopped zucchini

1/3 cup chopped onion

1/4 cup chopped green pepper

2 teaspoons butter

4 egg whites

2 eggs

1/4 cup fat-free milk

1/4 teaspoon salt

1/4 teaspoon pepper

2 slices reduced-fat process American cheese product, cut into 1/2-inch strips

1.In a 10-in. nonstick skillet coated with cooking spray, saute the zucchini, onion and green pepper in butter until tender.

2.Meanwhile, in a small bowl, whisk the egg whites, eggs, milk, salt and pepper. Pour into skillet; cook over medium heat.

3.As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cheese on one side; fold other side over filling. Slide omelet onto a plate. Cut in half. 

Yield: 2 servings.

Nutrition Facts: 1/2 each omelet equals 206 calories, 10 g fat (4 g saturated fat), 228 mg cholesterol, 693 mg sodium, 9 g carbohydrate, 1 g fiber, 19 g protein.

Chicken Enchilada Casserole

1 large onion, chopped

1 medium green pepper, chopped

1 teaspoon butter

3 cups shredded cooked chicken breast

2 cans (4 ounces each) chopped green chilies

1/4 cup all-purpose flour

1 teaspoons ground coriander

1 teaspoon chili powder

2-1/2 cups reduced-sodium chicken broth

1 cup (8 ounces) reduced-fat sour cream

1 cup (4 ounces) reduced-fat Monterey Jack or reduced-fat Mexican cheese blend, divided

12 corn tortillas (6 inches), warmed

1.In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.

2.In a small saucepan, combine flour chili powder and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.

3.Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through. 

Yield: 6 servings.
Nutrition Facts: 2 enchiladas equals 383 calories, 12 g fat (6 g saturated fat), 82 mg cholesterol, 710 mg sodium, 37 g carbohydrate, 5 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.


Yield: 6 servings.

My 300th Post :) I must make Cream Puffs

1/4 cup butter
1/8 teaspoon salt

1/2 cup boiling water

1/2 cup sifted all-purpose flour

2 eggs
1 box sugar free instant pudding any flavor prepared with fat free milk
spray whip cream

1.Preheat oven to 450 degrees F In medium saucepan, combine butter, salt and boiling water and heat until entire mixture boils.

2.Reduce heat, add flour all at once and stir vigorously until mixture forms a ball.

3.Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.  (This takes 10-12 min by hand)

4. Spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F and bake 15-20 minutes more, or until golden and sound hollow when tapped.

5. Cool and fill with 2T pudding and 2T cream.

Makes 6 Cream Puffs

Nutritional Information

Amount Per Serving  Calories: 137 for the shell   187  calories with the pudding and cream| Total Fat: 10.3g just shell | Cholesterol: 70mg  just shell

Fresh Berry Slab Pie

 

 

1box refrigerated pie crusts, softened as directed on box

1 (6 oz )  Greek Fat Free plain yogurt

1 (6 oz) Fat free vanilla yogurt

6 oz cream cheese, softened

1/4 Cup Sugar (I used 2T sugar & 2T Splenda)

3 cups sliced fresh strawberries

1 1/2 cups fresh blueberries

1 1/2 cups fresh raspberries

1 cup sugar free strawberry glaze

 

1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Prick with fork. Crimp edges. bake 10 to 12 minutes or until golden brown.

 

2.Cool completely, about 30 minutes. In a bowl beat together yogurts ,sugars and cream cheese with electric mixer until smooth. Spoon into crust-lined pan. Refrigerate about 1 hour or until set.

 

3 Mix berries and strawberry glaze. Spoon berry mixture over yogurt-topped pie crust. Cover and refrigerate any remaining pie.

Yeild 24 servings

Nutrition Information:

1 Serving (1 Serving)  Calories 120 (Calories from Fat 60),Total Fat 7g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 10mg; Sodium 120mg; Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 4g), Protein 2g;

Chicken Broccoli Stir Fry

1/2 cup reduced-sodium chicken broth

6 tablespoons reduced-sodium soy sauce

1/4 cup water

1/4 cup rice vinegar

2 garlic cloves, minced

Dash cayenne pepper

1 pound boneless skinless chicken breasts, cut into 3/4 inch cubes

2 teaspoons cornstarch

4 teaspoons canola oil, divided

2 cups fresh broccoli florets

1 cup sliced fresh mushrooms

1/2 cup canned sliced water chestnuts

1/2 cup canned bamboo shoots

2 green onions, thinly sliced

2 cups hot cooked rice

 

Nutrition Facts: 1 cup stir-fry with 1/2 cup rice equals 316 calories, 8 g fat (1 g saturated fat), 63 mg cholesterol, 719 mg sodium, 32 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

1.In a small bowl, combine the first six ingredients. Cover and refrigerate 3/4 cup. Pour remaining marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1-2 hours.

2.Drain and discard marinade from chicken. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
3.In a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry broccoli in remaining oil for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the water chestnuts, bamboo shoots and onions; cook 1-2 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. 

Yield: 4 servings.

Buttermilk Biscuits

2 cups all-purpose flour
1 Tbs baking powder
1/4 tsp baking soda
1 tsp sugar
1/2 tsp salt
1 stick cold butter (cut into small pieces)
3/4 cup buttermilk

1.Preheat oven to 450 degrees.
2.Mix all dry ingredients in a large mixing bowl. Work butter into dry mixture (I use my fingers to do this.)

3.Slowly mix in cold buttermilk. Knead dough on floured surface, being careful to just need it until it is smooth. Roll dough out to 1/4 inch thickness, re-flouring counter and rolling pin as necessary. Fold dough in half  Cut biscuits using biscuit cutter or opening of a glass or cup.

4.Bake 12-15 minutes on a greased sheet.