Chocolate Chip Cookie

Here are some cookies, I made. I am a diabetic so I used splenda  to make these cookies, they aren't half bad either. 

 

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup melted butter
• 1 cup SPLENDA^® Brown Sugar Blend
• 2 large eggs
• 1 tablespoon vanilla
• 2 cups semi-sweet chocolate chips

• DIRECTIONS

  1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
  2. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
  3. Mix butter and SPLENDA^® Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips.
  4. Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.

NUTRITION FACTS
Servings Per Recipe: 30

Amount Per Serving

Calories:210

Calories from Fat:100

Total Fat:11g

Saturated Fat:7g

Cholesterol:30mg

Sodium:140mg

Total Carbs:24g

Dietary Fiber:0g

Sugars:16g

Protein:2g

Flourless Peanut Butter-Chocolate Chip Cookies

Flourless Peanut Butter-Chocolate Chip Cookies

Ingredients

·         1 cup creamy peanut butter

·         3/4 cup sugar

·         1 large egg

·         1/2 teaspoon baking soda

·         1/4 teaspoon salt

·         1 cup semisweet chocolate morsels

·         Parchment paper

Preparation

1. Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels.

2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.

Vegetable Beef Soup

Here is a nice easy and tasty soup that has no quilt

Ingredients

• 1 pound beef top sirloin steak, cut into 1/2-inch cubes
• 1/4 teaspoon pepper, divided
• 2 teaspoons olive oil
• 2 cans (14-1/2 ounces each) beef broth
• 2 cups cubed peeled potatoes
• 1-1/4 cups water
• 2 medium carrots, sliced
• 1 tablespoon onion soup mix
• 1 tablespoon dried basil
• 1/2 teaspoon dried tarragon
• 2 tablespoons cornstarch
• 1/2 cup white wine or additional beef broth ( I use beef broth)

Directions

• Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak
• in batches in oil over medium heat. Add the broth, potatoes, water,
• carrots, onion soup mix, basil, tarragon and remaining pepper; bring
• to a boil. Reduce heat; cover and simmer for 20-25 minutes or until
• vegetables are tender.
• In a small bowl, combine the cornstarch and wine until smooth; stir
• into soup. Bring to a boil; cook and stir for 2 minutes or until
• thickened. Yield: 7 servings.

Nutrition Facts: One serving (1 cup) equals 192 calories,  6 g fat (2 g saturated fat), 44 mg cholesterol, 633 mg sodium, 15 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Roasted Vegetable Soup

Here is a nice little soup to try for a cold and blustery day like today

1 large parsnip, peeled, thinly sliced

2 large  carrots, peeled, thinly sliced

1 large red pepper, cut into 1/2-inch chunks

1 large  sweet potato, peeled, cut into 1/2-inch chunks

1/4 cup KRAFT Light House Italian Dressing

2-1/2 cups  fat-free reduced-sodium chicken broth, divided

1 can (15 oz.) cannellini beans, rinsed

1/2 tsp.  freshly ground black pepper

1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

1/4 cup  chopped fresh basil

Make It

HEAT oven to 375ºF.
SPREAD vegetables onto bottom of 15x10x1-inch pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to 45 min. or until vegetables are tender, stirring after 20 min.
ADD 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth. Pour into large saucepan. Add remaining broth, remaining vegetables, beans and black pepper. Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.
SERVE topped with cheese and basil.

* Made with quality cheeses crafted in the USA.

 

Substitute

Substitute Italian parsley for the basil.

Calories  280 Total fat  7 g Saturated fat  3 g Cholesterol  15 mg Sodium  790 mg Carbohydrate  40 g Dietary fiber  12 g Sugars  8 g Protein  17 g Vitamin A  270 %DV Vitamin C  50 %DV Calcium  50 %DV

Iron  15 %DV

 

Brown Sugar-Glazed Beets

Here is a tasty lowfat recipe to give a try

Ingredient
3 tbsp dark brown sugar
2 tbsp orange juice
1 tbsp unsalted butter
1/4 tsp salt
1/4 tsp pepper
3 cups of steamed beets 1 inch cubes

Prep
first steam beets, then combine brown sugar, orange juice, butter, salt and pepper. cook over medium heat, until sugar and butter mel. and starts to bubble. stur in beets and cook until liquid evaporates about 6 to 8 minutes.



Nutrition
74 calories, 2 g fat, 5 mg cholestrol, 14 g carb, 1 g of protien, 2 g fiber, 164 mg sodium, 276 potassium

Fire Roasted Tomato Basil Bisque Recipe

Fire Roasted Tomato Basil Bisque Recipe

Ingredients

• 1 – 28 oz can tomato sauce
• 2 – 14 oz cans fire roasted tomatoes
• 1 large bunch fresh basil, torn
• 1 quart chicken or vegetable stock
• 1/4 cup cornstarch
• 1/2 cup water
• 1 cup milk
• 3 tablespoon sugar
• salt and pepper
• 1 clove garlic, finely chopped
• 1/2 medium onion, finely chopped
• olive oil

Method
1. Preheat large soup pot. Drizzle with olive oil. Add onions. Saute over medium heat until translucent. Add garlic and saute for just a minute more. Add tomato sauce, fire-roasted tomatoes, vegetables stock, sugar to pot. Salt and pepper soup to taste.
2. Bring to a boil and reduce to a simmer. Simmer for 15 – 20 minutes. Combine 1/4 cup cornstarch and 1/2 cup water in a small bowl. Mix to combine. Add to soup and bring to a simmer. Soup will thicken. Add milk and basil. Heat through, but don’t boil again. Turn heat off and serve.

Bean & Barley Chili, for the cold weather

Nothing like a bowl of warm chili for the cold weather, we are about to get, predicting a chance of 1 to 3 inches of snow possible down here in the deep south.

 

Ingredients

• 2 cups dried pinto beans
• 1 tablespoon canola oil
• 2 large onions, finely chopped
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 6 cups water
• 1 bay leaf
• 4 dried mild New Mexico Chile's, stemmed and seeded ( I sub 2 tbsp of chili powder)
• 1 cup vegetable broth, or reduced-sodium chicken broth
• 1 28-ounce can plum tomatoes, drained and chopped
• 1/2 cup pearl barley
• 1 teaspoon salt
• 4 teaspoons cider vinegar
• 1/2 teaspoon sugar
• Freshly ground pepper, to taste

Preparation

1. Soak beans in cold water in a large pot for at least 8 hours or overnight. (Alternatively, cook beans in boiling water for 2 minutes. Cover and set aside for 1 hour.) Drain and rinse beans.
2. Heat oil in a Dutch oven over medium heat. Add onions, carrots and celery; cook, stirring occasionally, until softened, 5 to 10 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 1 minute.
3. Add water, bay leaf and beans; bring to a simmer. Skim foam from surface. Cover and simmer over low heat, stirring occasionally, for 1 1/4 hours.
4. Meanwhile, lightly toast Chile's in a heavy dry skillet over medium-low heat. Transfer to a plate and let cool; tear into several pieces.
5. Bring broth to a simmer in a small saucepan. Remove from heat and add Chile's; cover and let soften, turning several times, for 30 minutes. Transfer Chile's and broth to a blender or food processor and puree until smooth.
6. When the beans have simmered for 1 1/4 hours, add Chile puree, tomatoes, barley and salt. Simmer, partially covered, stirring occasionally, until beans and barley are tender and chili has thickened, about 45 minutes more.
7. Remove bay leaf. Season chili with vinegar, sugar, pepper and salt. Serve with Avocado Salsa, if desired.

I am a dessert kind of a girl! peanut butter pie

Peanut butter pie

1 chocolate pie crust
1 pkg. French Vanilla sugar-free pudding
1 3/4 cups skim milk
2 tablespoons peanut butter

Combine milk and pudding mix. Stir in peanut butter and it will be thicker. Place in pie crust. Add low fat whipped topping. Refrigerate for two hours.

195 Calories; 11g Fat (50.2% calories from fat); 6g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 Fat.

Diabetics Rejoice! I bring you banana pudding

I found this on the southern living website http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001989997
being a southern girl, I did a happy dance.

Ingredients

• 1/3  cup  all-purpose flour
• Dash of salt
• 2 1/2  cups  1% low-fat milk
• 1  (14-oz.) can fat-free sweetened condensed milk
• 2  egg yolks, lightly beaten
• 2  teaspoons  vanilla extract
• 3  cups  sliced ripe bananas
• 48  reduced-fat vanilla wafers
• 4  egg whites
• 1/4  cup  sugar (I use splenda blend)

Preparation

1. Preheat oven to 325°. Combine flour and salt in a medium saucepan. Gradually stir in 1% milk, sweetened condensed milk, and yolks, and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
2. Layer 3 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers in each of 8 (1-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 3 1/2 Tbsp. pudding, and 3 vanilla wafers.
3. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread about 1/2 cup meringue over each pudding.
4. Bake at 325° for 15 to 20 minutes or until golden. Let cool 30 minutes.
Note: An 8-inch square baking dish may be substituted for glass dishes. Arrange 1 cup bananas on bottom of dish. Top with one-third pudding mixture and 16 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 16 wafers around inside edge of dish, gently pressing wafers into pudding. Spread meringue over pudding, sealing edges; bake 20 to 25 minutes; cool as directed.

Nutritional Information

Calories: 359 Fat: 3.6g (sat 1g,mono 0.7g,poly 0.3g) Protein: 11g Carbohydrate: 70.7g Fiber: 1.3g Cholesterol: 58mg Iron: 1.1mg  Sodium: 234mg Calcium: 242mg

Grilled Peach- and Mustard-Glazed Pork Tenderloin

If you are a diabetic your best bet is to use sugar-free preserves, this is a tasty easy recipe I got from betty crocker and it is so good. http://www.bettycrocker.com/recipes/grilled-peach--and-mustard-glazed-pork-tenderloin/30581893-5cc6-43e6-901c-71d803e561ae

Marinade

1/2	cup peach preserves
2	tablespoons Dijon mustard
2	teaspoons olive or vegetable oil
1/4	teaspoon dried thyme leaves
1/4	teaspoon salt

Pork

2	pork tenderloins (about 3/4 lb each)

1. In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
2. Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
3. In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

Substitution

Apricot preserves can be used instead of the peach preserves.

How-To

Zippered freezer plastic bags are great for mess-free marinating. Place the meat in the bag, fold over the top and squeeze out all the air, allowing the marinade to completely coat the food. When it's time to grill, take the bag outside and transfer the marinated meat to the grill.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

• Calories 220
  • (Calories from Fat 60),

• Total Fat 6g
  • (Saturated Fat 1 1/2g,
  • Trans Fat 0g),
• Cholesterol 45mg;
• Sodium 280mg;
• Total Carbohydrate 19g
  • (Dietary Fiber 0g,
  • Sugars 13g),
• Protein 22g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 0 Starch;
• 1 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 3 Lean Meat;
• 0 High-Fat Meat;
• 1 Fat;

Carbohydrate Choices:

• 1;

*Percent Daily Values are based on a 2,000 calorie diet.

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Double Chocolate Cheesecake

who loves dessert? Me! Here is a diabetic friendly dessert from pillsbury http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=4517

Ingredients:

	Crisco® Original No-Stick Cooking Spray
3/4	cup graham cracker crumbs
1/4	cup sugar ( I use splenda blend)
3 (8 oz.)	packages reduced fat cream cheese, softened
1/3	cup unsweetened cocoa powder
3	tablespoons Pillsbury BEST® All Purpose Flour
3	large egg whites
1 (14 oz.)	canEagle Brand® Low Fat Sweetened Condensed Milk
1	large egg
1/4	cup semi-sweet chocolate chips, melted
1 1/2	teaspoons vanilla extract

Preparation Directions:

1.	HEAT oven to 300°F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
2.	COMBINE graham cracker crumbs and sugar; sprinkle evenly into bottom of pan.
3.	BEAT cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.
4.	BAKE 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired.

Brownie Bites with Caramel Fluff

I found this on pillsbury and it  is low sugar and lowfat, we like that. http://www.pillsburybaking.com/Recipes/Details.aspx?recipeID=3898

Ingredients:

	Crisco® Original No-Stick Cooking Spray
1 (12.35 oz.)	package Pillsbury® Reduced Sugar Chocolate Fudge Brownie
1/3	cup Crisco® Pure Vegetable Oil
OR	1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
3	tablespoons water
1	large egg
1/3	cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping, plus additional for drizzling if desired
2	cups sugar free frozen whipped topping, thawed
2	teaspoons mini semi-sweet chocolate chips

Preparation Directions:

1.	HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.
2.	COMBINE brownie mix, oil, water and egg in medium bowl. Stir 50 strokes with spoon. Spread evenly in prepared pan.
3.	BAKE 30 to 32 minutes. Cool completely. Cut into cubes. Place half of cubes in 1 1/2-quart serving dish.
4.	STIR caramel topping in bowl until smooth. Whisk in whipped topping until blended. Spread half on top of brownie cubes in dish. Make another layer of remaining brownie cubes and topping. Sprinkle with mini chocolate chips. Drizzle with additional caramel topping, if desired.

Mocha Espresso Parfaits

Here is a healthy dessert to indulge in, I got it from kraft website http://www.kraftrecipes.com/recipes/mocha-espresso-parfaits-70058.aspx

1 container (16 oz.) BREAK-STONE'S or KNUDSEN 2% Milk-fat Low Fat Cottage Cheese

1/4 cup  sugar

1 Tbsp. unsweetened cocoa powder

2 tsp.  MAXWELL HOUSE Instant Coffee

2 cups sliced strawberries

1/2 cup  thawed COOL WHIP LITE Whipped Topping

1/4 cup PLANTERS Sliced Almonds, toasted

Make It

PLACE cottage cheese, sugar, cocoa and instant coffee in food processor container; cover. Process until well blended, stopping occasionally to scrape down side of food processor container.
SPOON half of the cottage cheese mixture evenly into 4 parfait glasses; top with half of the strawberries. Repeat layers. Top with the whipped topping and almonds.
SERVE immediately. Or, cover and refrigerate until ready to serve.

Kraft Kitchens Tips

Substitute

Substitute fresh raspberries for the sliced strawberries.

Calories  220 Total fat  7 g Saturated fat  3 g Cholesterol  10 mg Sodium  370 mg Carbohydrate  29 g Dietary fiber  3 g Sugars  21 g Protein  13 g Vitamin A  6 %DV Vitamin C  80 %DV Calcium  10 %DV

Iron  6 %DV Healthy Living Information Good source of vitamin A or C Diet Exchange 1-1/2 Carbohydrate + 1/2 Fruit + 2 Meat (VL) + 1 Fat

Rustic Italian Chicken & Rice

Here is another healthy recipe from the Kraft website http://www.kraftrecipes.com/recipes/rustic-italian-chicken-rice-121385.aspx?cm_mmc=eml-_-rbe-_-20110104-_-1029 to help you eat healthy this year

 

1/4 cup KRAFT Tuscan House Italian Dressing and Marinade, divided

4 small  boneless skinless chicken breasts (1 lb.)

1 onion, sliced

1   zucchini, cut in half lengthwise, then crosswise into 1/2-inch-thick slices

1 red pepper, cut into strips

1-3/4 cups  spaghetti sauce

2 cups hot cooked long-grain brown rice

1/2 cup  KRAFT 2% Milk Shredded Italian* Three Cheese Blend

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
ADD remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in spaghetti sauce; cook 1 min. or until heated through, stirring frequently.
SPOON rice onto platter; top with chicken, sauce and cheeses.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Special Extra

Sprinkle with 1/4 cup thinly sliced fresh basil just before serving.

Calories  480 Total fat  17 g Saturated fat  4.5 g Cholesterol  80 mg Sodium  820 mg Carbohydrate  45 g Dietary fiber  6 g Sugars  10 g Protein  36 g Vitamin A  40 %DV Vitamin C  45 %DV Calcium  30 %DV

Iron  15 %DV Healthy Living Information Low calorieCarb Choices: 3 Diet Exchange 2-1/2 Starch + 1 Vegetable + 4 Meat (L) + 1 Fat

chicken dumpling soup

I got this off of the taste of home website  http://www.tasteofhome.com/Recipes/Chicken-and-Dumpling-Soup-2  It is low-fat and healthy. I am on a strict diabetic diet and I can enjoy this without worry, give it a try.

• 3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 teaspoons olive oil
• 1/4 cup all-purpose flour
• 4 cups reduced-sodium chicken broth, divided
• 1 cup water
• 2 cups frozen French-cut green beans
• 1-1/2 cups sliced onions
• 1 cup coarsely shredded carrots
• 1/4 teaspoon dried marjoram
• 2/3 cup reduced-fat biscuit/baking mix
• 1/3 cup cornmeal
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/3 cup fat-free milk

Directions

• Sprinkle chicken with salt and pepper. In a nonstick skillet, saute chicken in oil until browned and no longer pink.
• In a large saucepan, combine flour and 1/2 cup broth until smooth. Stir in water and remaining broth. Add the beans, onions, carrots, marjoram and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Meanwhile, in a small bowl, combine the biscuit mix, cornmeal and cheese. Stir in milk just until moistened. Drop batter in 12 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 4 servings.

Nutrition Facts: 1-1/4 cups soup with 3 dumplings equals 353 calories, 8 g fat (2 g saturated fat), 52 mg cholesterol, 1,111 mg sodium, 44 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 2 vegetable, 1 fat.

chewy oatmeal cookies

1 1/2 c. whole oats
1/3 c. reduced-calorie margarine
1/2 c. unsweetened applesauce
1 1/2 c. sugar substitute
2 eggs
1 T. vanilla extract
1 1/4 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 c. coarsely chopped macadamia nuts or walnuts
1/2 c. mini chocolate chips Preheat oven to 350 degrees. Spray baking sheet with cooking spray. In a blender, process oats for 30 seconds or until oats are finely ground. In a large bowl, combine margarine, applesauce, and sugar substitute using a hand mixer until mixture is fluffy. Stir in eggs and vanilla extract. Add flour, baking powder, baking soda, and ground oats. Mix well to combine. Fold in macadamia nuts and chocolate chips. Drop batter by tablespoon onto prepared baking sheets to form 36 cookies. Flatten each with the back of a spoon sprayed with cooking spray. Bake for 10-12 minutes or until cookies just start to become golden.
Yield 3 dozen cookies
1 Serving = 3 cookies
9 g fat, 4 g protein, 24 g carbohydrate

Coach Nicole's Pumpkin & Walnut Muffins

Coach Nicole's Pumpkin & Walnut Muffins



Ingredients
3/4 cup whole wheat pastry flour
3/4 cup white flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 cup pumpkin puree
1/2 cup organic low-fat vanilla yogurt
1 whole organic egg
1 organic egg white
1/2 cup organic cane sugar (plus more to sprinkle)
1/4 cup unsweetened applesauce
1/8 cup canola oil
1/4 cup walnuts, chopped (plus more to sprinkle)




DirectionsPreheat oven to 350 degrees F.

In a small bowl, mix all dry ingredients (except sugar and walnuts). In a separate bowl, mix remaining ingredients (except walnuts) until blended. Add dry mixture to liquid mixture, along with chopped walnuts, and mix just until blended.

Spray mini muffin pan with cooking spray. Add mixture to muffin pan. Spinkle each muffin with some chopped walnuts and a pinch of sugar.

Bake at 350 for 35-40 minutes, until knife inserted into center comes out clean. Cool completely before serving. Store in air-tight container for about one week.

Makes about 35 mini muffins. Serving size equals one mini muffin.

Number of Servings: 35

Recipe submitted by SparkPeople user COACH_NICOLE.
Nutritional Info


Servings Per Recipe: 35
Amount Per Serving
Calories: 52.5
Total Fat: 1.6 g
Cholesterol: 5.5 mg
Sodium: 27.0 mg
Total Carbs: 8.8 g
Dietary Fiber: 0.8 g
Protein: 1.2 g

Low-Fat Slow Cooker Garlic Mashed Potatoes

s
If you are a diabetic, you know that you only get 1/2 cup, but it is good.

Low-Fat Slow Cooker Garlic Mashed Potatoes

Ingredients



5 pounds red potatoes
3 teaspoons low-fat chicken bouillon granules
1 teapoon salt
6 cloves of garlic, minced
8-ounce package fat-free cream cheese
8 ounces (1/2 cup) Breakstone fat-free sour cream
Ground black pepper, to taste.
Directions
Scrub potatoes and cut them into chunks. Rinse well and transfer to a stock pot. Cover with cold water, add salt, minced garlic, and bouillon granules. Bring to a boil and cook approximately 10 minutes, or until potatoes are fork-tender.

Drain, reserving liquid. Add cream cheese and sour cream to pan and mash potatoes, adding reserved liquid as needed to achieve desired consistency.

Transfer to slow cooker and cook on low for 2 hours. Before serving, stir well and season with ground black pepper to taste.

Makes approximately 25 (1/2 cup) servings.

NOTE: Can be prepared up to the point of transfer to slow cooker and refrigerated. However, if you do this, you will need to increase the slow-cooker cooking time to 3 or 4 hours.




Number of Servings: 25

Recipe submitted by SparkPeople user DOWN2SEXY.

Nutritional Info


Servings Per Recipe: 25
Amount Per Serving
Calories: 84.7
Total Fat: 0.4 g
Cholesterol: 1.5 mg
Sodium: 157.8 mg
Total Carbs: 16.8 g
Dietary Fiber: 1.6 g
Protein: 3.5 g

Another healthy chicken recipe

dCreamy Tomato-Basil Pasta with Chicken
3 cups Penne pasta, uncooked
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small Boneless skinless chicken breasts (1 lb.)
1 cup Fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 cups Grape tomatoes
1/2 cup KRAFT Shredded Parmesan Cheese
8 Fresh basil leaves, cut into strips

                                                                                                                                                                                          cook  and drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken. remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 3 min. pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

If you are diabetic or not this is a good cookie and yes No Flour

dPaula Deen's Magical Peanut Butter Cookies

Ingredients:



1 cup peanut butter, creamy or crunchy
1 1/3 cups baking sugar replacement (recommended: Splenda)
1 egg
1 teaspoon vanilla extract


Directions:Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.