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Showing posts from June, 2018

Snickerdoodle Bars

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Snickerdoodle Bars2 1/3 cup flour 1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup margarine, softened
1 1/4 cup sugar
1/2 cup brown sugar
3 eggs
1 tsp vanilla

Cinnamon Filling
2 tbs sugar
1 tbs cinnamon

glaze
1 cup powdered sugar
1-2 tbs milk (or water)
1 tsp vanilla

1. Heat overn to 350, Spray or frease bottom only of a 13x9 inch baking pan with cooking spray. In a small bowl, combine flour, baking powder and salt; set aside.
2. In a large bowl, beat butter with an electric mixer on high speed until creamy. Beat in sugars. Gradually beat eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
3. Spoon half the batter into pan; spread evenly. Sprinkle cinnamon sugar mixture evengly over batter.
4. Dollop teaspoons of reamining batter evenly over cinnamon sugar mixture.
5. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about an hour.
6. In a small bowl, stir glaze ingredients until smooth and thin e…

Sorbet

SorbetSorbet
for a 1 quart capicty freezer
2.5 cups fresh or frozen (thawed) berries 
1/3 cup sugar
2/3 cup water
2 tsp lemon juice

for a 1.5 quart capacity freezer
4 cups berries
1/2 cup sugar
1 cup water
1 tbs lemon juice

Combine sugar and water in a small saucepan. Heat to boiling. Reduce heat and simmer until sugar dissoves. Remove from heat and cool completely (1-2 hours). Combine with pureed berries and lemon juice. Pour into canister and freeze as directed (per freezer)

Chocolate Raspberry Trifle

Chocolate Raspberry Trifle1 package instant chocolate pudding mix
2 cups cold milk
1 cake (I use the diet soda cake to make it healthier)
2 cup fresh or frozen raspberries, thawed
1 cup raspberry preserves
fat free cool whip

Mix pudding and milk according to package directions. Chill. Cut cake up into 1 inch cubes. Place half in a small trifle bowl. Gently stir together raspberries and preserves. Spoon half of this mixture over the cake. Pour half of the pudding over the raspberries. Repeat layers. Chill until ready to serve. Garnish with whipped topping and more raspberries.

Pumpkin Fluff

Pumpkin Fluff1 can pumpkin 1 cup skim milk
small box sf/ff vanilla pudding 1.5 pumpkin pie spice
8 ounce cool whip

-Beat together pumpkin, milk, spice and pudding.
-Fold in cool whip, refrigerate

Pumpkin Pie

Pumpkin PieThis was my grandmother’s Pumpkin pie recipe and it is good!!!

1 quart pumpkin (big can)
salt
½ cup brown sugar
½ cup sugar
1 egg
2 tbs flour
1 quart milk
2 tsp cinnamon
nutmeg-to taste

Bake 425 for 40 minutes or until knife comes out clean

(Variation 1 ½ cup pumpkin, 1 cup brown sugar, ½ tsp salt, 2 tsp. Cinnamon, 3 eggs, 1 cup evaporated milk)

Pumpkin Cookies, pumpkin cupcakes

Pumpkin Cookies /Pumpkin cupcakes2 can pumpkin
1 box spice cake mix

Mix all together and drop by tablespoon onto cookie sheet. Bake 10-12 minutes at 350*

If you add ¼ cup water you can make about 48 mini cupcakes.

Pumpkin Cookies with brown sugar icing

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Pumpkin Cookies With Brown Sugar IcingWarning, just plain old goodness cookies! For the cookies:
2 3/4 cup flour
1 tsp baking powder
1 tsp baking soda
1 1/4 ts salt
1 1/2 tsp cinnamon
3/4 tsp ground nutmeg
3/4 cup butter (1 1/2 stick)
2 1/4 cup brown sugar
2 eggs
1 1/2 cup canned solid pack pumpkin
3/4 cup evaporated milk
1 tsp vanilla
For the icing:
4 cups powdered sugar
10 tbs butter (1 1/4 stick)
1/4 cup plus 1 tbs evaporated milk (plus more if needed)
2 tsp vanilla

1. Preheat oven to 375 degrees. In medium bowl mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
2. Put butter and brown sugar in bowl and beat until fluffy. Mix in eggs. Add pumpkin, evaporated milke, and vanilla; mix until well blended. Add flour mixture: mix until combined.
3. Drop teaspoonfuls of cookies onto a greased cookie sheet and bake for 12 minutes. Allow cookies to completely cool.
4. Make icing; Put confectioner's sugar in a large bowl; set aside. melt butter in a small saucepan over medium heat. …

Pumpkin Roll

Pumpkin Roll3 eggs
1 cup sugar
3/4 cup flour
1/2 tsp cinnamon
dash salt
1 tsp baking soda
1 tsp vanilla
2/3 cup pumpkin

Grease and flour a jelly roll pan

Mix all ingredients. Pour mixture onto prepared jelly roll pnan
Bake at 375 for 10-15 minutes

Turn out onto a towel that has been sprinkled with 10x sugar. Roll it up (rolling the towel into the roll....to make a long roll. Let cool rolled up in towel.

Unroll-spread with filling

Chill....slice and serve

Filling:
8 oz cream cheese
1 cup 10x sugar
1 tbs butter
1/4 tsp vanilla
Mix and spread

Banana peanut butter chocolate chip cookie

Peanut Butter Banana Chocolate cookieThis is hands down my favorite cookie!  It’s super soft and moist and each bite is a delectable treat of banana, peanut bitter and chocolate!
2 cups plus 2 tbs all purpose flour
1/2 tsp baking soda
1/4 tsp salt
8 tbs unsalted butter, melted and cooled
6 tbs creamy peanut butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1 egg yolk, room temperature
2 tsp vanilla extract
1 1/2 ripe medium bananas, mashed
1 1/2 cup milk chocolate chips

preheat oven to 325 degrees F

Mix flour, salt and baking soda in a bowl and set aside.  In another large bowl, whisk together cooled peanut butter and butter with both sugars until combined.  Whisk in egg yold and vanilla extract until smooth.  Add in the mashed banana and mix until combined.  Mixture will not be smooth.  gradually add in the dry ingredients, mixing with a large spoon until a dough forms.  Fold in chocolate chips.

Drop by teaspoon full onto a nonstick baking sheet about 2 inches apa…

Milky Way Pie

Milky Way Pie1/2 gallon ice cream (fat free)-softened
1/3 cup fat free caramel sundae topping
1 cup fat free cool whip-thawed
1 small box ff/sf choclate instant pudding

Mix all ingredients together until well blended. Freeze to harden.

Lemon Strawberry Dessert Cup

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Lemon Strawberry Dessert CupOne summer I ate at a restaurant and decided to 'splurge' on a dessert. It was a lemon mousse strawberry dessert. It was heavenly. I came home and started playing and I found the easiest, most delightful healthy version. Honestly, the lemon mousse can hold up on it's own as a dessert without the strawberries!
Lemon Mousse

1 box fat free sugar free lemon pudding
1 cup fat free milk
8 oz fat free cool whip

Mix all together and chill. Serve with fruit (or plain)

Serves 10

WW point- 1 point

Calories 87.4
Total Fat 0.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.1 mg
Sodium 82.3 mg
Potassium 12.2 mg
Total Carbohydrate 17.0 g
Dietary Fiber 0.1 g
Sugars 8.7 g
Protein 0.9 g

Jello Cake

Jello Cake
This cake is a variation of the diet soda cake   However, any yellow cake could be used to make this jello cake.  
1 box cake mix
1 package jello
1 8 ounce container of cool whip (I use fat free)
1 can diet soda (any flavor)

Mix cake mix and can of diet soda together until blended. Bake as directed on the box. Cool completely. When the cake is cool, poke holes in the cake all over. Follow the directions to make jello, pour the jello mixture over the cake. Refridgerate for a couple hours. Ice the cake with the cool whip.

The fat content of this cake will vary with the cake mix and with how thick you layer on the cool whip. :-)

Irish Cream Cake

Irish Cream CakeCake:
1/2 cup butter, softened
1 1/4 cup sugar
2 eggs
1 1/2 cups all purpose flour
1/2 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup Irish Cream Liqueur
1/2 cup milk
1 tsp vanilla extract

In a mixer, cream butter and sugar until well combined, about 5 minutes, scraping the sides of the bowl often. Add the eggs, one at a time, mixing well after the addition of each egg.

In a seperate bowl whisk together the flours, baking powder, baking soda and salt.

In a large measuring cup combine the milk, Irish Cream, and vanilla

Alternate mixing the dry ingredients and the wet ingredients into the butter and sugar mixture. Always start with the dry and finish with the dry. Scrape bottom of bowl well.

Divide the batter between two 9 inch round cake pans that have been buttered and floured. Bake for 45 minutes at 350 degrees. 

Let cool for 20 minutes, turn out of pan and let cool completely.

Frosting:
1/2 cup butter, softened
4 oz cream cheese, softened
1/3 cup Irish Cream…

Granola Bars

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4 cups quick cook oats
1 cup packed brown sugar
1 tsp salt
1 1/2 cup chopped pecans
1 cup flaked coconut
3/4 cup butter or margarine (melted)
3/4 cup preserves or jelly

In mixing bowl, combine the oats, brown sugar and salt. Stir in remaining ingreients and mix well. Press into a 15x10 by 1 inch pan (cookie sheet). Bake at 425 degrees for 15-17 minutes or until golden brown. Cut into 48 bars.

(We call this crack, because they are SOOO good)

Nutrition Facts
Amount per bar

WW Point- 2 points

Calories 94.6
Total fat 5.1 g
Saturated Fat 2.4 g
Polyunsaturated fat 0.9 g
Monounsaturated fat 1.6 g
Cholesterol 0.0 mg
Sodium 97.3 mg
Potassium 65.5 mg
Total Carbohydrate 12.2 g
Dietary Fiber 0.6 g
Sugars 3.1 g
Protein 1.0 g

Fat Free Chocolate Ice Cream

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Fat Free Chocolate Ice Cream2 cups fat free chocolate milk 1/2 cup fat free sweetened condensed milk
1/2 cup fat free cool whip

Combine all ingredients and freeze in ice cream maker (per ice cream makers instructions) until desired consistency.

Double Chocolate Zucchini Cake

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Double Chocolate Zucchini Cake1/2 cup fat free milk 1/2 tsp white vinegar
2 1/2 cups flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp salt
4 egg whites
1 3/4 cup sugar
1 cup fat free vanilla yogurt
1 tsp vanilla extract
2 cups grated/shredded zucchini
3/4 cup mini chocolate chips

Preheat the oven to 350 degrees

Spray a 13x9x2 inch glass dish or cake pan with non-stick spray.

In a medium measuring cup, stir together the milk and the vinegar.

Beat together the egg whites with the sugar on low speed until they are well combined. Beat in the yogur, vanilla and milk mixture until they are just thoroughly blended.

Gradually add the cocoa powder, baking soda, cinnamon, cloves, salt and flour until well blended. Using a wodden sppoon or spatula, mix in the zucchini until combined. Pour the batterinto the prepared pan. Sprinkle the chocolate chips evently over the top. Bake for 40-45 minutes or until done.

Makes 24 servings
135 cal.
3 g protein
28 g carbohydrates,
2 g fat
1 …

Crustless Strawberry pie

Crustless Strawberry pie1 sm box of cook and serve ff/sf vanilla pudding
1 sm box ff/sf strawberry jello
2 cups strawberries
2 cups water

-slice strawberries and layer on the bottom of a 9 inch pie plate
-prepare pudding as directed on package, using water instead of milk
-stir jello into cooked pudding
-pour pudding jello mixture over strawberries
-chill until set and serve

Crustless Banana Cream Pie

Crustless Banana Cream Pie1 sm box of ff/sf instant banana pudding
2 cups fat free evaporated milk
2 cups of strawberries

Line the bottom of a pie plate with strawberries.

Make the pudding as directed on the box except use the evaporated milk in place of regular milk. Pour pudding mixture over the strawberries. 

Garnish the top of the pudding with strawberries ...chill for at least 2 hours. Cut and serve.

The recipe also calls to mix kiwi in with the strawberries.....I only had strawberries, and it was still delicious.

Chocolate Meringue Cookies

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Chocolate Meringue Cookies6 egg whites (room temperature) 1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 tsp pure vanilla extract
1/4 cup unsweetened chocolate cocoa
1/2 cup sugar
1 tsp unsweetened cocoa
1/8 tsp ground cinnamon

Preheat oven to 250 degrees F. Line non stick baking sheet with parchment paper or use silpat sheets to prevent the cookies from sticking.

In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.

In a large bowl using your electric mixer, beat egg whites until foamy/frothy. While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add the cocoa/sugar mixture (1 tablespoon at a time) while continuing beating until the egg whites are stiff and glossy.

Drop batter by tablespoonfuls onto non-stick baking sheets (1 inch apart). IN a small bowl, combine the remaining 1 tsp cocoa and cinnamon. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.

Bake 90 minutes; turn off the oven, open the d…

Chocolate Peanut Butter Parfait

Chocolate Peanut Butter Parfait1 small box of instant ff/sf chocolate pudding
2 cup fat free milk
1 cup fat free cool whip
2 tbs peanut butter
2 tbs fat free milk
4 tbs fat free cool whip
chopped peanuts

1. In bowl mix chocolate pudding and 2 cups milk together. Let sit until soft set.
2. In a seperate bowl mix together the peanut butter and 2 tbs of milk. Fold in 1 cup of cool whip.
3. In 4 parfait cups evenly distribute 1/2 of the chocolate pudding. Top with peanut butter mixture(evenly distributed between all four cups). Top with the rest of the chocolate pudding (evenly distributed between all four cups). 
4. Place in refridgerator for at lest 1 hour.
5. Top with 1 tbs of cool whip for each cup. Sprinkle with chopped peanuts. Serve.

Chocolate Peanut butter Bars

Chocolate Chip Peanut Butter Bars1 ½ cups powdered sugar
1 ½ cups creamy peanut butter 1 ½ tsp vanilla
1 batch of chocolate chip cookie dough (if crunched for time you can use a roll of prepare cookie dough)

1. Heat oven to 350*. In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended.
2. Cut cookie dough in half. In ungreased 8 or 9 inch square pan, break up half of the dough. With floured fingers press dough evenly in bottom of pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture. Carefully spread as evenly as possibl.
3. Bake 30-35 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate 1 hour or until chilled. For bars, cut into 4 rows by 3 rows. Serve chilled or at room temp.

Serves16
Cal 430
Fat 23
Chol 5
Carb-45 
Fiber

Chocolate Cheesecake dipped strawberries

Chocolate Dipped Cheesecake Filled Strawberries
Serves 10

Ingredients
1 pint strawberries
1/2 bag chocolate chips
8 oz cream cheese
1 Tbs powdered sugar
1 Tbs milk
Sliced almonds (optional)

Wash the strawberries then slice the bottom point off the strwberry, so that it can stand up straight.  Next pluck the stem off.  Using a paring knife or strawberry huller, scoop out the top to make room for the cheesecake.

This is the most important step...dry off the strawberries individully with paper towels.  If the strawberries are wet, the chocolate will not stick.

Melt the chocolte in a double broiler or microwve.

Line a cookie sheet (one that will fit in your freezer) with waxed paper or a silpat liner.    Dip the bottom halaf of each strawberry into the melted chocolate and place on the lined pan.  Once the pan is full, place it in the freezer for about 5 minutes or until the chocolte has hardened.

While the chocolate is cooling, make the cheesecake filling.  In a small bowl, beat together the cream ch…

Cherry Angel Food Cake

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Cherry Angel Food cakeOk I prefer totally homemade things...but I did have to try this...and it was really good.  Very moist...very flavorful!  And it’s been a repeat many times since I first tried it!!
box angel food cake mix
can of reduced sugar cherry pie filling

Mix cherry pie filling into cake mix. Bake according to directions on the box.

The calories will depend on the box of angel food cake and your pie filling. Based on the cake being cut into 12ths...mine turned out to be:

Cal 157
fat- 0
Fiber 1

Cheesecake Fluff

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Cheesecake FluffI saw this on someones blog just a few days ago, so I just of course had to rush out and try it. It's so very simple.
1 large tub of fat free vanilla yogurt
2 boxes fat free sugar free cheesecake pudding.

Mix together and chill!

Cheesecake -low-fat

Lowfat Cheesecake3 pkg fat free cream cheese
¾ cup sugar
1 tsp vanilla extract
3 eggs
9 inch prepared graham cracker crust

Mix cream cheese, sugar and vanilla until well blended. Add eggs, mix until smooth. Pour mixture into cracker crust. Bake at 325 for 45 minutes or until center is almost set. Cool. Refrigerate for 3 hours or until totally cool. 

Serves 8

Cal 306.7
Chol 94.7
Sodium 683.6
Potassium 46.9
Carbs 39.2
Fiber .4
Protein 18.4
Vit. A 36.7
Calcium 46.5
Iron 4.7

Caramel Apple Salad

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Caramel Apple Salad2 large apples, unpeeled and chunked 1 large can crushed pineapple with juice
1 8oz container of cool whip fat free
1 pkg of fat free sugar free butterscotch pudding


Mix all ingredients together and chill before serving.

Serves 10

Nutrition Facts
Amount Per Serving

WW Point- 1 Point


Calories 81.2
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 25.2 mg
Potassium 62.1 mg
Total Carbohydrate 18.1 g
Dietary Fiber 0.9 g
Sugars 8.6 g
Protein 0.2 g

Banana Split Pie

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Banana Split PieOhhh this is so good....and one fourth of the recipe (huge portion) is only 216 calories!
3 graham crackers (1.5 servings)
1 med banana
1 cup strawberries
1 small box sugar free/fat free vanilla pudding (prepared with the fat free milk)
1 cup fat free cool whip

Place crackers in the bottom of a pie plate. Layer remaining ingredients in the order listed. Place in refrigerator until pudding sets.

Apple Strudel

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Apple Strudel2 1/2 c. sifted flour Pinch of salt
1/2 c. oil
2 tsp. baking powder
1 tbsp. sugar
3 tsp. boiling water

Stir dry ingredients; mix water with oil and mix to make a dough. Knead well. Divide dough into 5 parts. Roll each part very thin between wax paper. Place dough in greased pan, layer by layer, putting filling between each, leaving the top plain. Sprinkle top with oil. Bake in 400 degree oven for 30 minutes.

FILLING:

2 tsp. cinnamon
1/4 c. chopped nuts
Raisins (optional)
1/2 c. sugar
2 apples, cut fine

Mix together and spread between layers.
Note: If preferred, five little individual strudels may be made instead. Bake as usual, just until lightly browned.

Wrapped basil chicken

Wrapped Basil ChickenTwo sheets of foil
2 chicken breast

Mix together
1 tbs. fresh parsley
1 tsp. Grated lemon peel
1 tsp dried basil
¼ tsp salt
¼ tsp pepper
1 med yellow squash
½ med red bell pepper
Place chicken on foil with spices. Cover with squash and pepper. Seal packet leaving room inside for heat circulation. 
Grill 10-12 minutes

Two Mustard Chicken

Two Mustard Chicken¼ cup Dijon mustard
2 tbs. coarse grain mustard
2 tbs honey
4 chicken breast

Heat oven to 375 degrees. Spray pan with cooking spray.

In a small bowl, mix mustards and honey, spread on both sides of chicken. Place in pan.
Bake 25-35 minutes or until juice of chicken is clear and when center of chicken is cooked through.

Szechuan Chicken

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Szechuan ChickenA delicious healthy substitute for a classic Chinese meal!!!! 1 tbs canola oil
1 lb chicken breast
1/4 tsp salt
1/4 cup scallions
1 tbs ginger

4 cups broccoli florets

1/2 cup chicken broth

1 tsp cornstarch

2 tbs soy sauce

1/2 tsp red pepper flakes

1 tsp oriental sesame oil

2 cloves garlic, chopped.



In a large non stick skillet warm 2 tsp of oil until hot but not smoking. Add the chicken and salt and stir fry until the chicken is no longer pink, 2-3 minutes. Transfer the chicken to a plate and cover losely to keep warm.

Add the remaining 1 tsp of oil to the skillet and warm it unil it is hot. Add hte scallions, ginger and garlic. Stir fry for 30 seconds. Add the broccoli and stir fry for 1 minute.

In a small bowl, blend the chicken broth and cornstarch. Add the broth mixture to the skillet along with the soy sauce and red pepper flakes. Cook, stirring until the sauce is slightly thickened, about 2 minutes.

Return the chicken to the skillet and stir fry until cooked through about 1 minu…

Sweet and Spicy Chicken

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Sweet and Spicy ChickenThis sweet and spicy dish has a delicious flavor that I love!   The sauce is incredible!  I usually pair this dish with scalloped potatoes.  The combination of flavors works well together! 1 lb chicken
1/2 cup brown sugar
1/2 tsp ground cloves
1 cup ketchup
1/4 cup vinegar

Preheat oven to 350. Arrange chicken in a single layer on a shallow baking sheet.

Combine remaining ingredients and pour over chicken. Bake uncovered 45-60 minuts or until cooked through (basting half way through).

I actually cut up my chicken into bite sized pieces and cook that way much of the time...it cuts the baking time and makes it easier for someone that gets home from work late!

Serves 4
WW Points 6
Calories 291
Fat 1.5 g
Sat fat .4 g
Cholesterol 65.7 mg
sodium 845mg
Carbohydrate 44.0
fiber 0.2 g

Sloppy Joes

Sloppy Joes1 lb hamburger, cooked (turkey works well also!) 1 (12oz) bottle chili sauce
1 green pepper diced 1 onion, diced
1 tsp salt  ¼ tsp pepper
½ cup chopped celery (optional)  1 tbs sugar

Mix all together and heat through

Serves 8

Pizza Burgers

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Pizza Burger This burger is the absolute perfect burger with all the seasonings, flavors and melted cheese!

1/2 cup each chopped fresh mushrooms, onion and green pepper
1/3 cup chopped ripe olives
10 slices turkey peperoni
2 tbs tomato paste
2 tsp italian seasoning
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp salt
1/3 cup seasoned bread crumbs
1 lb ground turkey (or beef depending on preference)
4 whole wheat hamburger buns
4 slices provalone cheese
4 tbs pizza sauce

In a food processor, combine vegetables, olives, pepperoni, tomato paste and seasonings. Cover and pulse until just blended. Transfer to a large bowl; stir in bread crumbs. Crumble beef over mixture and mix well. Shape into four patties.

Coat grill rack with cooking spray before starting the grill. Grill burgers, covered until meat is cooked through.
Serve on buns with cheese and pizza sauce.

Pesto Crusted Chicken

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Pesto Crusted Chicken This is one of our favorite ways to prepare chicken!  The pesto is so flavorful!

1 lb boneless skinless chicken breast
1/4 cup pesto
1/2 cup dry bread crumbs
1 egg milk
3 tbs skim milk

Preheat oven to 400 degrees. Coat baking sheet with non stick spray.

Cut the chicken into 4 portions. Pat dry with a paper towel.

Combine the egg white and the nonfat milk in a shallow bowl. Put the bread crumbs on a plate. Brush the pesto onto both sides of the chicken. Dip the chicken in the egg mixture, then place it in the bred crumbs. Turn, coat thoroughly, and pres the crumbs onto the chicken. Place on the baking sheet.

Bake at 25-30 minutes until done.

Cal 229
fat 7g
fiber 1 g

Maple Pecan Chicken

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Maple Pecan ChickenA delicious dish!  I love to pair mine with the sweet potato pudding!
1 lb chicken breast but into four breasts (I cut mine into bite sizes pieces before preparing in the picture above, but I usually bread it as a full chicken breast/serving)
1/4 cup plain bread crumbs
1/2 cup pecans
1/2 cup reduced calorie maple syrup

Preheat oven to 350. Spray baking sheet with non stick spray. Put pecans and bread crumbs in food processor and blend until the same consistency. Place in a shallow bowl. Put syrup in a separate bowl. Place chicken in syrup, coat both sides. Move coated chicken to bread crumb bowl and coat completely. Lay chicken on baking sheet and bake for 30-35 minutes or until chicken is cooked through.

Serves 4
Cal 293.8
fat 11.5
sat- 1.3
poly- 3.4
mono- 5.9
Cholesterol- 65.7
Sodum 183.1
Potassium 358
Carbohydrate- 20
Fiber 1.6
Protein 28.3

Horseradish crusted Salmon with a garlic buster blanc sauce

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Horseradish Crusted Salmon  with a garlic buerre blanc sauce
2 tsp olive oil
2 cloves garlic, finely chopped
3 cups white wine
1 cup heavy cream
1/2 lb butter, cubed
1 tbs thyme, freshly chopped ( 1 tsp dried)
salt and pepper to taste
6 (6-8 ounce) fresh skinless salmon fillets
1 tbs olive or canola oil
2 ounces prepared horseradish
1/2 cup panko (japanese bread crumbs)

Preheat oven to 450 degrees. In a medium saucepan over medium high heat, add olive oil and garlic. Saute' until garlic becomes translucent but before it turns golden. Add the white wine. (If using dried thyme, add it when the wine is added.) Reduce by 3/4. Add heavy cream and simmer until sauce thickens and coats the bake of a spoon. Remove pan from heat. Whisk in butter cubes a couple at a time. Keep whisking so the sauce doesn't break. Add fresh thyme, then salt and pepper to taste. Store sauce in warm, but not hot place until ready to serve.

Season the fillets with salt and pepper. Heat the oil in a large frying pan until…

Hawaiian Chicken (crockpot)

Hawaiian Chicken-Crockpot1 ½ bottles honey barbeque sauce
1 ½ cans crushed pineapple, in it’s own juice
16 oz chicken, cubed

Mix and cook on low for 8 hours. Serve over brown rice.

Serves 4

Diet Coke Chicken (crockpot)

Diet Coke Chicken16 ounces chicken breast 1 cup ketchup
1 can diet coke

Put all ingredients in crock pot, mix and cook on low for 4 hours or high for 8 hours

Serves 4

Glazed Chicken With Apples

Glazed Chicken with ApplesOK, I haven't had time to run this through a calculator yet but this dish is TO DIE FOR! 

Serves 4- freezes well

4 chicken breasts
1/4 cup flour
olive oil
2 tbs butter
4 tbs brandy or applejack
1/2 cup chicken stock
1 3/4 cup apple cider
1 stick cinnamon
2 tsp cornstarch
1 tbs water
3 apples
1 tbs Brown sugar
1 tsp lemon juice

Pound chicken breast to 1/4 inch thickness. Dredge lightly in flour and season with salt and pepper.

Heat olive oil in skillet and cook chicken breasts until cooked through and golden brown. Remove chicken breasts from pan.

After removing chicken pieces, deglaze the pan with 4 tbs applejack or brandy and pour in the 1/2 cup chicken stock, 1 3/4 cup apple cider and the cinnamon stick. Cook until reduced to 1 cup. Add dash of salt to taste. Mix 2 tsp cornstarch with 1 tbs cold water and add to sauce to thicken to a glaze like consistency. Strain.

Peel and core apples and slice thinly. Heat saute' pan over medium heat. Add 2 tbs butter. When butter …

Chicken Breast with Raspberry Sauce

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Chicken Breast with Raspberry Sauce
This main course dish is bursting with flavor and is easy to prepare!  What more could you ask for!!!

2 tsp reduced calorie margarine
16 ounces boneless skinless chicken breast, cut into four pieces (either while or cut into bite size pieces)
1/2 cup diet mountain dew
1/4 cup raspberry spreadable fruit spread

In a large skillet, melt margarine. Place chicken pieces in skillet. Brown chicken on both sides. Lower heat.

Reserve 1 tbs diet mountain dew. Pour remaining diet mountain dew over chicken. Cover and simmer 15 minutes or until chicken is tender.

In a small bowl, combine remaining 1 tbs diet mountain dew and raspberry jelly.

Evenly drizzle over chicken pieces. Continue cooking 1-2 minutes or until sauce is warmed.

Serve chicken with sauce.

Freezes well

Serves 4

Buffalo Chicken

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Buffalo Chicken If you love hot wings this dish is for you!  This is a very simple dish to make and is actually quite tasty.  It is adaptable to be either an appetizer as wings or a main dish as a chicken breast!

Chicken breast
margarine
hot sauce

Sprinkle chicken breasts (I use chicken breast for a main dish, wings for an appetizer and sometimes cut up the breast, as in the picture) to get more coating of hot in the chicken!). with paprkia, salt and pepper. Saute' in skillet with just enough oil to keep from sticking until cooked through. Remove from heat. Stir in margarine (I usually use about 2-3 tbs for two servings of chicken, 4 ounces per serving) and hot sauce (enough to thoroughly coat the chicken).

Serve warm with either ranch or blue cheese dressing.

Alice Springs Chicken

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Alice Springs Chicken This is one of my favorite meals from a local restaurant.  Of course I had to recreate it!  It’s just as delicious at home!!

 lb chicken breast boneless skinless (cut into four pieces)
Honey Mustard dressing
8 pieces bacon, fried
1/2 tsp McCormick Season All
1 cup sliced mushrooms (canned or in a jar) drained
2 cups shredded Colby/Monterrey Jack cheese (2%)

Rub chicken breast with season all and set aside to marinate for 1 hour.

Saute' chicken on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden and cooked in the middle (but not dry) Remove from pan.

Spoon honey mustard over chicken breast, cover with a layer of mushrooms, two slices of bacon and then sprinkle with shredded cheese. Pop in heated oven until cheese melts. (microwave will work well also)

Serve extra honey mustard on the side.

Honey Mustard
1/2 cup yellow mustard
1/4 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
Blend all ingredients until smooth and fr…

Honey Garlic Chicken

Honey Garlic Chicken2 lbs chicken drumsticks
1 cup steak sauce
1/2 cup honey
1 tsp garlic powder
1/2 tsp hot pepper sauce

1. Preheat oven to 375. Line the bottom of a baking pan with aluminum foil. Place chicken on foil. 
2. Combine steak sauce, honey, garlic powder and hot pepper sauce; pour over chicken.
3. Bake 45 minutes or until internal juices of the chicken run clear. (or until meat thermometer registers at 180 degrees). Spoon sauce over chicken and serve.

Zucchini Alfredo

Zucchini AlfredoCooked pasta (your choice)
3 tbs canola oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
grated parmesan cheese (optional)

1. Heat the oil in a skillet over medium heat. Stir in garlic, cook for 2 minutes. Mix in the zucchini and cook 10 minutes or until some of the moisture has evaporated.
2. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper and sprinkle with parmesan cheese. Serve over cooked pasta.

Swiss Chicken Casserole

Swiss Chicken Casserole4 cups cooked chicken-cut into pieces
2 cups diced celery
2 cups toasted bread –cut into small pieces
1 cup mayo
½ cup milk
8 ounces shredded Swiss cheese

Combine milk and mayo, then all other ingredients.Bake at 350 degrees for 30-40 minutes, covered. Remove cover for the last 10-15 minutes

Sweet and Spicy Wings

Sweet and Spicy Wings1 jar of chipotle salsa
1 small jar of apricot preserves
chicken wings (the recipe calls for 4 pounds...I only did the amount that we would be eating)

Pop everything into the crockpot....cook on low for 8 hours!

Stuffed Peppers

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Stuffed peppersIn a skillet brown turkey burger (beef would work also) and onion. When browned, add in a cup of cooked rice and tomato sauce. Stir and heat through.
Cut the tops off of the green peppers. Remove the seeds and innards. Rinse, Place in boiling water to cover. Let in boiling water for 5 minutes. Remove, drain and place upright on a baking sheet. Scoop meat mixture into green pepper. Bake 30 minutes at 350.

Spinach Stuffed Shells

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Spinach Stuffed ShellsA delicious Italian dish!  Spice up the sauce to taste!  We like lots of garlic and hot pepper to give it a zing!!
1 jar spaghetti sauce,
vegetable cooking spray
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup lite ricotta cheese
1/2 cup parmesan cheese
1/2 tsp ground pepper
12 jumbo pasta shells, cooked

Spoon half of spahetti sauce into an 11x7x 1 1/2 inch baking dish coated with cooking spray. Set aside.

Combine spinach, ricotta cheese, 1/4 cup parmesan cheese and pepper. Stir well. Spoon spinach mixture evenly into pasta shells. Arrange shells over sauce in baking dish. Spoon remaining half of spaghetti sauce over shells.

Cover and bake at 400 degrees F for 35 minutes or until bubbly.

SPrinkle with remaining 1/4 cup of parmesan cheese.

Yield 4 servings

Spinach n’ Broccoli Enchiladas

Spinach n' Broccoli Enchiladas
A nutritious twist to a Mexican classic! 1 medium onion, chopped
1 tsp olive oil
1 pkg (10 oz) frozen, chopped, spinach, thawed and squeezed dry
1 cup finely chopped fresh broccoli
1 cup picante sauce, divided
1/2 tsp garlic powder
1 cup fat free cottage cheese
1 cup fat free shredded cheddar cheese
8 flour tortillas (8 inch)

1. In a large skillet over medium heat, cook and stir onion in oil until tender. Add the spinach, broccoli, 1/3 cup picante sauce, garlic powder and heat through.
2. Remove from the heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down the center of each tortilla. Roll up and place seam side down on a baking sheet (coated with no-stick spray). Sppon remaining pecante sauce over the top.
3. Cover and bake at 350 degrees for 20-25 minutes or until heated through. Uncover, sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Southwestern Chicken

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Southwestern Chicken This is a relatively easy meal to prepare and pretty tasty too!  The portions are quite generous and low calorie!

8 ounce cubed cooked chicken
1 can drained corn
1 can (4 ounces) drained green chilies
1/2 cup shredded cheddar (calories are based off of fat free)
3/4 cup flour
2/3 cup milk
2 eggs

Spray 9 inch pie plate with non stick spray. Mix corn, chicken and green chilies. Spread mixture into pie plate.

Mix eggs, milk and flour. Pour over chicken.

Bake uncovered at 400 degrees for 25-30 minutes. Sprinkle with cheese during the last 5 minutes of baking.

Serve with sour cream and salsa.

Serves 4

Per serving
Calories 269.9
Fat 5.1 g
Cholesterol- 142.9mg
Sodium - 358mg
POtassium 398mg
Carbohydrates- 31g
Fiber - 2 g

Salsa Baked Chicken

Salsa Baked Chicken16 ounce chicken Breast  4 ounce fat free cream cheese
1 jar (16 oz) salsa

Put chicken in a greased casserole dish. Spread cream cheese over chicken. Cover chicken and cream cheese with salsa. Cover and bake until chicken is done. (About 15-20 minutes at 350°)


I have done a variation of this in the crockpot...cooking in low for 8 hours.
Serves 4

Rosemary Chicken with Mediterranean Brown Rice

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Rosemary Chicken with Mediterranean Brown Rice


1/2 cup brown rice
1/2 packet italian salad dressing mix
1 tsp fresh rosemary or 1/4 tsp dried rosemary (crushed)
4 boneless skinless chicken breasts (4 ounce each)
2 tbs olive oil
1/2 cup dry white wine (regular or nonalcoholic)
1/2 tsp lemon zest
2 tbs fresh lemon juice
2 medium green onions, finely chopped
1 tsp chopped fresh oregano leaves (optional)
1 medium lemon quartered

Prepare the rice using the package directions (omit salt and margarine if instructed)

Meanwhile, sprinkle the salad dressing mix and rosemary over both sides of the chicken. Using your fingertips, gently press the mixture so it adheres to the chicken.

IN a large skillet, heat the oil over medium high heat, swirling to coat the bottom. Add the chicken adn immediately reduce the heat to medium. Cook for 4 minutes on each side, or until no longer pink in the center. Transfer to a plate.

Increase the heat to medium high. In the same skillet, stir together the wine, lemon zest and le…

Pizza Casserole

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Pizza Casserole All the great taste of pizza...but in a quick and easy to make pasta dish!!

8 ounces whole wheat pasta
1 lb lean ground beef or lean ground turkey
1 jar of pizza sauce
1 egg
1 cup milk
1 onion
1 tsp garlic powder
1 cup fat free shredded mozzerella cheese

Cook pasta as directed on package.

Brown beef and onions in skillet until coooked.

In a bowl combine pizza sauce, garlic powder, milk and egg. Combine. Add cooked pasta.

In 9x13 pan spread the cooked meat, cover with the sauce/noodle mixture. Top with the cheese. Bake at 350 for 30 minutes.

This serves four... (HUGE servings, the picture is one serving and that is on a full size 9 inch plate!)

Pizza Dough

Pizza dough
1tbs yeast
1 1/4 cup warm water
2 cups flour
1 cup whole wheat flour
1 tsp salt
1/2 cup pesto
2 cups mozzarella cheese -shredded

Stir together yeast and warm water until yeast is dissolved add flours and salt to make a soft dough. Kneat 8-10 minutes until dough is smooth and elastic. Place in a greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk about a half hour to our.  Lightly rub/spray baking sheet/pizza pan with olive oil. Roll or press dough into pan. Bake in preheated oven at 450 for 5-8 minutes.
Add toppings and back an additional 8 minutes or until toppings are hot and cooked to taste
Check out the Pesto Pizza for a different but delicious take on the classic pizza!!!

Pesto Pizza

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Pesto Pizza 1 tbs yeast
1 1/4 cup warm water
2 cups flour
1 cup whole wheat flour
1 tsp salt
1/2 cup pesto
2 cups mozzarella cheese -shredded

Stir together yeast and warm water until yeast is dissolved add flours and salt to make a soft dough. Kneat 8-10 minutes until dough is smooth and elastic. Place in a greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk about 45 minutes. Generously grease baking stone or baking sheet with olive oil. Roll or press dough into pan. Bake in preheated oven at 450 for 5-8 minutes.

Spread pesto onto crust. Top with cheese and any other toppings (mushrooms, tomatoes, green peppers) as desired. Bake in oven at 450 for 5-8 minutes until cheese is melted.

Perogi Casserole

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Perogi Casserole Warning comfort Food alert!!!
I have tried to make this dish as healthy as possible, but it is choke full of carbohydrates!

The ingredient list is subjective...I never measure, that is the beauty of this recipe!

2 cups egg noodles (I use the whole wheat ones)
2 cups mashed pototatoes (I use skim milk when mashing)
1 stick of butter (I used a low fat/low calorie butter product)
2 onions chopped
1 cup shredded cheddar cheese (I use the fat free version)

COok and mash the potatoes.

Cook the egg noodles as directed on the package.

Saute onions in the butter product.

IN a greased casserole dish, place 1/2 of the egg noodles, cover with 1/2 of the mashed potatoes, 1/2 of the cheese, followed by 1/2 of the onion/butter mixture. Repeat layers.

Bake in 350 degrees oven for 30 minutes until all is bubble and hot through.

This dish can be made ahead and kept in the refridgerator until ready for baking (increase baking time to 1 hour)

Pepperoni Pizza Pockets

Pepperoni Pizza Pockets
This is a ridiculously easy meal to make that packs a nice burst of flavor and is totally adjustable to different tastes. Add spices, change up the meat, take out the meat add vegetables!   So many combinations!
10 oz frozen pizza crust dough, room temp
4 tbs canned tomato/pizza sauce
¼ cup part skim mozzarella cheese, shredded
1 oz pepperoni, in 8 slices

Preheat oven to 425*; spray a nonstick baking sheet with cooking spray.

On a lightly floured work surface, unroll the dough. With your hands, press it into a square; cut into 4 squares. Place dough on the baking sheet. Spread dough with the tomato sauce and sprinkle with the cheese. With the dough on the diagonal, fold in the corners as bi-fold rolls, pressing the corners gentely to seal; leave some of the pasta sauce exposed. Place a pepperoni slice on the exposed pasta sauce. Bake until the cheese melts and the crust is golden brown, 10-15 minutes.

Serves 4

I use the tube pizza dough…and put in fat free cheese

Mexican Chicken Rice Casserole

Mexican Chicken Rice Casserole12 oz boneless, skinless chicken breasts, cubed
2 sweet peppers (adding a red one makes it more colorful)
1 cup onion
1 Tbs flour
1 tsp cumin
3/4 c fat free chicken broth
8 ounces mexican or pepper jack velveeta cubed
2 cups cooked brown minute rice
1/2 cup reduced fat shredded colby jack cheese

Preheat oven to 375 degrees F

Heat a large nonstick skillet over medium-high heat.  Spray with nonstick spray.  Add chicken and cook for 2 minutes.  Remove chicken and set aside.

Add peppers and onions to pan.  Cook 5 miutes.  Sprinkle with flour and cumin.  Cook for 1 minute.  Stir in chicken broth until smooth.  Cook 2 minutes.  Stir in velveeta and cook until cheese is melted.  Return chicken to pan with cooked rice. Stir to coat.  Transfer mixture to an 11x7  inch baking dish coated with nonstick spray.  Sprinkle with colby jack cheese.  Bake at 375 for 20 minutes.

Caramelized Bananas

Caramalized Bananas
This is a nice sweet treat that won’t break the bank in your weight loss efforts!!!! Sauce
2 tbs sour cream
2 tbs brown sugar
cinnamon
orange zest 

Mix all together and refrigerate for a few hours

Bananas

Melt 2 tbs butter in a frying pan

Peel and cut up a banana into 2 inch pieces (the larger pieces keep the banana from turning to mush.

Place bananas in butter and allow to cook.

Add a sprinkling of white sugar and the juice of an orange. Cook until the bananas are caramalized and lightly browned

Remove bananas from pan and drizzle with the sauce. Serve.

Welcome!

Welcome to my recipe site!

This site was born out of a conversation I had many years ago while teaching a friend to cook and bake. She was frustrated because she was trying recipes that were just not good.  My comment to her was that as a cook you are only as good as your recipe.  I encouraged her to find recipes that she could trust and believe in.  Over the years I collected recipes that I could trust.  I have had them located in various blogs and websites, but decided to put them into one large collection.  Thus, Belief in the recipe!    It is also a play on the name of my weight loss website, belief in myself that I have had for many years. 

You can find recipes in many ways.   You can search by type of recipe at the top of the page.  (side dishes, main dishes, desserts, appetizers, more to come I'm sure)  You can also search according to the labels in the recipes, they will include some of the main ingredients.    Lastly, you can simply scroll through the collection.  Pick o…