With Thanksgiving just 2 weeks away, I have decided to start the search for some good, healthier versions of some of our favorite Thanksgiving dishes! We all enjoy getting together and enjoying the feast, but that does not mean that you have to forget watching what you are eating!
Today I have found a cranberry sauce that sounds great - and easy to make!
Kickin' Cranberry Sauce
PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1* (as per posted on HungryGirl.com)
Dab or pile this stuff on top of your turkey. Or just eat it plain! (There’s so much good fruit in here, we wouldn’t blame you.) P.S. For quick day-of assembly, start this off the day before...
Ingredients:
One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar 1/8 tsp. cinnamon
Directions:
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water.
Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally.
Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined.
Stir in cinnamon and apples and mix well.
Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir.
Drain juice from the can of orange segments.
Roughly chop orange segments and drain any excess liquid from them.
Slightly crush almonds so that they break into smaller pieces.
Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
MAKES 12 SERVINGS
Thursday, November 13, 2008
Monday, October 27, 2008
Slow Cooker Creamy Italian Chicken
Slow Cooker Creamy Italian Chicken
I found this recipe on Sparkpeople.com and made it tonight for dinner. With working full-time again, I am always looking to find more crock pot recipes and we found a winner with this one! It was easy enough that I got it all ready to go this morning, Darrin started the crock pot before he left for work, then when he got home, he finished the rest of it. Dinner was ready within 15 minutes after John and I got home from work!
Next time I think I am going to add some mushrooms in with the chicken to cook all day too!
We will definitely make this one again and again!!!
(all below is as posted on sparkpeople.com)
To clarify so answers to questions:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.
Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!
Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.
Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
*3 cups cooked white, long grain rice
Directions
*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons
**Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.
This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.
I found this recipe on Sparkpeople.com and made it tonight for dinner. With working full-time again, I am always looking to find more crock pot recipes and we found a winner with this one! It was easy enough that I got it all ready to go this morning, Darrin started the crock pot before he left for work, then when he got home, he finished the rest of it. Dinner was ready within 15 minutes after John and I got home from work!
Next time I think I am going to add some mushrooms in with the chicken to cook all day too!
We will definitely make this one again and again!!!
(all below is as posted on sparkpeople.com)
To clarify so answers to questions:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.
Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!
Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.
Ingredients
*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
*3 cups cooked white, long grain rice
Directions
*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.
**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons
**Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.
This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.
Thursday, September 25, 2008
Mexican Beef and Spinach Bake
Tonight I was looking for something to make with spinach and ground beef, as I had both of these that needed to be used up. I stumbled across this recipe and decided to give it a try.
Since John isn't a fan of spicy stuff, I opted not to put in the jalapenos. (Plus, I didn't have any in the house!). We also made a few other changes... instead of the Rotel tomatoes, we just used regular diced tomatoes and used a whole package of taco seasoning and substituted fresh spinach for the frozen (not really a fan of frozen spinach).
I was expecting more of a thick casserole type dish, but that was not what we got. But none the less it was very tasty served with tortilla chips.
We did decide tho that this would be better served as a dip with the tortilla chips as a party type snack. I would opt to add some of the jalapenos tho or something else to give it a little more zip.
I have posted the original recipe and then the revised version after it so you can choose which way you want to make it!
ORIGINAL RECIPE
Ingredients
1 lb ground beef
1/2 cup onion
10 ounces frozen chopped spinach (thawed and well-drained)
8 ounces cream cheese, softened
1/3 cup sour cream
2 teaspoons taco seasoning
10 ounces Rotel tomatoes, drained
1/4 cup canned sliced pickled jalapeno pepper
salt and pepper, to taste
Directions
1Brown the hamburger and onion; drain fat.
2Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
3Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
REVISED VERSION
Ingredients
1.5 lb ground beef
1/2 cup onion
1 Bag of baby Spinach, chopped
8 ounces cream cheese, softened
1/3 cup sour cream
1 pkg taco seasoning
10 ounces diced tomatoes, drained
salt and pepper, to taste
Directions
1Brown the hamburger and onion; drain fat.
2Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
3Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
Since John isn't a fan of spicy stuff, I opted not to put in the jalapenos. (Plus, I didn't have any in the house!). We also made a few other changes... instead of the Rotel tomatoes, we just used regular diced tomatoes and used a whole package of taco seasoning and substituted fresh spinach for the frozen (not really a fan of frozen spinach).
I was expecting more of a thick casserole type dish, but that was not what we got. But none the less it was very tasty served with tortilla chips.
We did decide tho that this would be better served as a dip with the tortilla chips as a party type snack. I would opt to add some of the jalapenos tho or something else to give it a little more zip.
I have posted the original recipe and then the revised version after it so you can choose which way you want to make it!
ORIGINAL RECIPE
Ingredients
1 lb ground beef
1/2 cup onion
10 ounces frozen chopped spinach (thawed and well-drained)
8 ounces cream cheese, softened
1/3 cup sour cream
2 teaspoons taco seasoning
10 ounces Rotel tomatoes, drained
1/4 cup canned sliced pickled jalapeno pepper
salt and pepper, to taste
Directions
1Brown the hamburger and onion; drain fat.
2Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
3Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
REVISED VERSION
Ingredients
1.5 lb ground beef
1/2 cup onion
1 Bag of baby Spinach, chopped
8 ounces cream cheese, softened
1/3 cup sour cream
1 pkg taco seasoning
10 ounces diced tomatoes, drained
salt and pepper, to taste
Directions
1Brown the hamburger and onion; drain fat.
2Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
3Mix well and bake at 350ºF for about 40 minutes or until bubbly and browned on top.
Sunday, September 21, 2008
Banana Split Cupcakes
I found this recipe last night and just could not wait to make them! How YUMMY!! Part of the reason why these were the first ones made of all the reicpes I fould last night, I acutally had everything on hand to make them! Yippee!
The tastes of summer any day fo the year! I will have to update later on how they turned out!
Banana Cupcakes
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons Pure Vanilla Extract
2 ripe bananas, mashed
3/4 cup sour cream
Yield: Makes about 18 standard cupcakes.
Directions
Preheat oven 350°F.
In large bowl, cream butter and sugar with electric mixer until light and fluffy.
In medium bowl, combine flour, baking soda, and salt; set aside.
Add eggs, vanilla and banana; mix well.
Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
Pour into prepared pans.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Strawberry Filling
Ingredients
1 package (16 oz ) frozen sliced strawberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Yield: 2 cups filling.
Directions
Drain strawberries; reserving liquid. Add enough water to liquid to equal 1¼ cups.
In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens.
Cool completely.
Refrigerate until ready to use.
Fill cupcakes.
Refrigerate until ready to serve.
For Raspberry Filling, substitute 1 package (16 oz.) frozen raspberries packed in syrup, thawed, for frozen strawberries.
For Pineapple Filling, substitute 1 can (16 oz.) crushed pineapple in syrup for frozen strawberries.
The tastes of summer any day fo the year! I will have to update later on how they turned out!
Banana Cupcakes
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons Pure Vanilla Extract
2 ripe bananas, mashed
3/4 cup sour cream
Yield: Makes about 18 standard cupcakes.
Directions
Preheat oven 350°F.
In large bowl, cream butter and sugar with electric mixer until light and fluffy.
In medium bowl, combine flour, baking soda, and salt; set aside.
Add eggs, vanilla and banana; mix well.
Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
Pour into prepared pans.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Strawberry Filling
Ingredients
1 package (16 oz ) frozen sliced strawberries packed in sugar, thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
Yield: 2 cups filling.
Directions
Drain strawberries; reserving liquid. Add enough water to liquid to equal 1¼ cups.
In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
Heat and stir until mixture boils and thickens.
Cool completely.
Refrigerate until ready to use.
Fill cupcakes.
Refrigerate until ready to serve.
For Raspberry Filling, substitute 1 package (16 oz.) frozen raspberries packed in syrup, thawed, for frozen strawberries.
For Pineapple Filling, substitute 1 can (16 oz.) crushed pineapple in syrup for frozen strawberries.
Cream Cheese Brownies
Since I was first introduced to No Pudge Brownies a few years ago, they have been one of my favorites! They make a nice chewy brownie that does not have to blow the diet! The flavors are awesome too! I think out favorite is the raspberry, but there really is not one of them that I do not enjoy!
Part of the reason we like this brand so much is that you can easily make single serving brownies! Then you are not tempted with eating the entire pan that will call you name from the kitchen until you come back to eat "just one more".... until the pan is gone!
I have made this recipe a few times and they are always a huge hit! Many time, no one even realizes that they are a low fat, "not gonna blow your diet" kind of brownie! As an extra treat, you can substitute raspberry or strawberry yogurt for the vanilla If you use flavored yogurt you can then omit the Vanilla if you desire.
Cream Cheese Brownies
Ingredients:
1 package No Pudge! Fat Free Fudge Brownie mix - any flavor
1 cup fat free vanilla or french vanilla yogurt, divided
3 oz. (6 Tbs.) light or fat free cream cheese, softened
0.25 tsp vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. Mix No Pudge! and 2/3 cup of the yogurt according to package directions and put into prepared pan.
3. Put the remaining 1/3 cup of yogurt, the cream cheese and the vanilla extract into a small bowl and blend thoroughly.
4. Drop teaspoonfuls of the cream cheese mixture randomly on top of the brownie dough.
5. Using a knife, marble the cream cheese mixture through the brownies.
6. Bake for 35 to 40 minutes.
7. For easy cutting, let brownies cool completely and then refrigerate until chilled. Using a sharp knife, start each cut in the middle of the pan and cut towards you, then turn the pan around and repeat. Run the knife under HOT water prior to each cut.
8. When wrapped in plastic wrap and stored in the refrigerator, the brownies will stay fresh for 2 weeks. (I have never had them last more that 2 DAYS in this house!)
Weight Watchers Points per serving: w/ light cream cheese 106 cal, 1 gm fat, 2 pts. w/ fat free cream cheese: 100 cal, 0 gm fat, 2 pts
Yield: 16 servings
Email
Part of the reason we like this brand so much is that you can easily make single serving brownies! Then you are not tempted with eating the entire pan that will call you name from the kitchen until you come back to eat "just one more".... until the pan is gone!
I have made this recipe a few times and they are always a huge hit! Many time, no one even realizes that they are a low fat, "not gonna blow your diet" kind of brownie! As an extra treat, you can substitute raspberry or strawberry yogurt for the vanilla If you use flavored yogurt you can then omit the Vanilla if you desire.
Cream Cheese Brownies
Ingredients:
1 package No Pudge! Fat Free Fudge Brownie mix - any flavor
1 cup fat free vanilla or french vanilla yogurt, divided
3 oz. (6 Tbs.) light or fat free cream cheese, softened
0.25 tsp vanilla extract
Directions:
1. Preheat oven to 350 degrees.
2. Mix No Pudge! and 2/3 cup of the yogurt according to package directions and put into prepared pan.
3. Put the remaining 1/3 cup of yogurt, the cream cheese and the vanilla extract into a small bowl and blend thoroughly.
4. Drop teaspoonfuls of the cream cheese mixture randomly on top of the brownie dough.
5. Using a knife, marble the cream cheese mixture through the brownies.
6. Bake for 35 to 40 minutes.
7. For easy cutting, let brownies cool completely and then refrigerate until chilled. Using a sharp knife, start each cut in the middle of the pan and cut towards you, then turn the pan around and repeat. Run the knife under HOT water prior to each cut.
8. When wrapped in plastic wrap and stored in the refrigerator, the brownies will stay fresh for 2 weeks. (I have never had them last more that 2 DAYS in this house!)
Weight Watchers Points per serving: w/ light cream cheese 106 cal, 1 gm fat, 2 pts. w/ fat free cream cheese: 100 cal, 0 gm fat, 2 pts
Yield: 16 servings
Tuesday, September 9, 2008
Faux-Fried Green Beans
Faux-Fried Green Beans
(compliments of Hungrygirl.com)
Ingredients:
For Dip
3 tbsp. fat-free mayonnaise
2 tbsp. peeled and chopped cucumber
1 tbsp. fat-free sour cream
1 1/2 tsp. dry ranch dressing/dip mix
1/4 tsp. wasabi paste
dash cayenne pepper
For Green Beans
2 cups (8 oz.) fresh green beans, trimmed
3/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
Optional: additional seasonings, to taste
Di rections:
Preheat oven to 400 degrees.
Combine dip ingredients in a food processor or small blender (our Magic Bullet works wonders!). Blend until smooth. Place dip in a dish, and then cover and chill in the fridge.
Place the green beans in a large pot with 4 cups of water.
Bring to a boil.
Once boiling, cook for 9 minutes.
Carefully drain the beans, and then place them in cold water for a few minutes to stop the cooking process.
Drain and dry them well.
Put the egg substitute in a small bowl, and set aside.
In a separate bowl, combine the Fiber One "breadcrumbs" with the spices (add extra seasonings, if you like).
Cover a large baking pan with aluminum foil and/or nonstick spray. Set aside.
Place about 1/3rd of the crumb mixture into a large sealable plastic bag.
One by one, dip green beans into the egg substitute, and place them in the bag with the breadcrumbs -- continue this with 1/3rd of the beans.
Seal the bag and shake it up.
Remove the "breaded" green beans, and place them on the pan.
Repeat this process two more times, so all of the beans are coated.
Pop the pan in the oven and cook for 16 minutes, flipping green beans halfway through cooking. Beans are done once they're crispy.
Allow green beans to cool slightly, and then serve with the dip.
Yum!
MAKES 2 SERVINGS
(compliments of Hungrygirl.com)
Ingredients:
For Dip
3 tbsp. fat-free mayonnaise
2 tbsp. peeled and chopped cucumber
1 tbsp. fat-free sour cream
1 1/2 tsp. dry ranch dressing/dip mix
1/4 tsp. wasabi paste
dash cayenne pepper
For Green Beans
2 cups (8 oz.) fresh green beans, trimmed
3/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. black pepper
Optional: additional seasonings, to taste
Di rections:
Preheat oven to 400 degrees.
Combine dip ingredients in a food processor or small blender (our Magic Bullet works wonders!). Blend until smooth. Place dip in a dish, and then cover and chill in the fridge.
Place the green beans in a large pot with 4 cups of water.
Bring to a boil.
Once boiling, cook for 9 minutes.
Carefully drain the beans, and then place them in cold water for a few minutes to stop the cooking process.
Drain and dry them well.
Put the egg substitute in a small bowl, and set aside.
In a separate bowl, combine the Fiber One "breadcrumbs" with the spices (add extra seasonings, if you like).
Cover a large baking pan with aluminum foil and/or nonstick spray. Set aside.
Place about 1/3rd of the crumb mixture into a large sealable plastic bag.
One by one, dip green beans into the egg substitute, and place them in the bag with the breadcrumbs -- continue this with 1/3rd of the beans.
Seal the bag and shake it up.
Remove the "breaded" green beans, and place them on the pan.
Repeat this process two more times, so all of the beans are coated.
Pop the pan in the oven and cook for 16 minutes, flipping green beans halfway through cooking. Beans are done once they're crispy.
Allow green beans to cool slightly, and then serve with the dip.
Yum!
MAKES 2 SERVINGS
Saturday, September 6, 2008
Apple Coffeecake Muffins
Apple Coffeecake Muffins
Yield: 12 muffins
Filling:
1 Small unpeeled apple, finely chopped
1/4 c Chopped walnuts
2 T Butter or margarine, melted
1 T Granulated sugar
1 t Cinnamon
Batter:
1 1/2 c 100% bran cereal
1 1/2 c Milk
1 Egg
1/2 c Packed brown sugar
1/3 c Vegetable oil
2 c All-purpose flour
1 T Baking powder
1 t Allspice
1/2 t Salt
Grease large muffin tins or line with paper baking cups.
Combine all filling ingredients; set aside.
Combine cereal and milk; let stand 5 minutes.
Stir in egg, brown sugar and oil.
Mix remaining ingredients in large bowl.
Stir cereal mixture into dry ingredients, stirring just until moistened.
Spoon half of batter into muffin cups.
Top each with 1 T apple filling, pressing gently into batter.
Spoon remaining batter on top.
Bake at 400F (200C) for about 20 minutes or until firm to the touch.
Cool in pans 5 minutes; remove muffins and cool on rack. Store in airtight container.
Yield: 12 muffins
Filling:
1 Small unpeeled apple, finely chopped
1/4 c Chopped walnuts
2 T Butter or margarine, melted
1 T Granulated sugar
1 t Cinnamon
Batter:
1 1/2 c 100% bran cereal
1 1/2 c Milk
1 Egg
1/2 c Packed brown sugar
1/3 c Vegetable oil
2 c All-purpose flour
1 T Baking powder
1 t Allspice
1/2 t Salt
Grease large muffin tins or line with paper baking cups.
Combine all filling ingredients; set aside.
Combine cereal and milk; let stand 5 minutes.
Stir in egg, brown sugar and oil.
Mix remaining ingredients in large bowl.
Stir cereal mixture into dry ingredients, stirring just until moistened.
Spoon half of batter into muffin cups.
Top each with 1 T apple filling, pressing gently into batter.
Spoon remaining batter on top.
Bake at 400F (200C) for about 20 minutes or until firm to the touch.
Cool in pans 5 minutes; remove muffins and cool on rack. Store in airtight container.
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