chocolate crunch bars
Chocolate Crunch Bars
Source: Weight Watchers advertisement
6 cups cocoa crisp rice cereal
1 1/2 tablespoons margarine
1 1/2 tablespoons reduced-fat peanut butter
1/2 (16 ounce) package large marshmallows
1/3 cup reduced-fat semisweet chocolate morsels
Place rice cereal in a large bowl; set aside.
Combine margarine, peanut butter, and marshmallows in a medium saucepan; cook, stirring constantly, over low heat until marshmallows are melted and mixture is smooth. Pour marshmallow mixture over cereal, stirring until cereal is well coated. Stir in chocolate morsels. Press mixture into a 13 x 9 x 2-inch pan coated with cooking spray using a rubber spatula coated with cooking spray. Let cool completely.
Cut into 24 bars.
2 points Per Bar: 96 calories, 2.2 g Fat, 0 g Fiber
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stove top stuffing
Stove Top Stuffing
6 cups cubed bread
1 tablespoon parsley flakes
3 cubes or 3 teaspoons vegetable,
chicken or beef bouillon
1/4 cup dried minced onion
1/2 cup dried minced celery
1 teaspoon thyme
1 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon salt
Preheat oven to 350 degrees F. Bake bread for 8 to 10 minutes or until dry.
In a large bowl, toss bread with remaining ingredients until evenly coated.
Store in an airtight container. It will keep for 1 to 4 months or 12 months frozen.
To prepare, combine 2 cups stuffing mix with 1/2 cup water and 2 tablespoons melted butter.
Yields about 7 cups.
The only way most people recognize their limits is by trespassing on them. — Tom Morris
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cranberry-lime margarita punch
Cranberry-Lime Margarita Punch
23% calorie reduction from traditional recipe
6 cups water
1 container (12 ounces) frozen cranberry juice cocktail
1/2 cup fresh lime juice
1/4 cup Equal? Spoonful*
2 cups ice cubes
1 cup diet ginger ale or tequila
1 lime, sliced
*May substitute 6 packets Equal? sweetener
Combine water, cranberry juice, lime juice and Equal? in punch bowl; stir until Equal dissolves.
Stir in ice cubes, diet ginger ale and sliced lime; garnish with fresh cranberries if desired.
Makes 10 servings.
Nutrition information per serving: 87 cal., 0 g pro., 23 g carb., 0 g fat, 0 mg chol., 9 mg sodium
Food exchanges: 1 1/2 fruit
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beef baked with yogurt and black pepper
Beef Baked with Yogurt and Black Pepper
Yield: 4 servings
6 tablespoons vegetable oil
2 pounds beef stew meat
3 onions, minced
6 garlic cloves
1/2 teaspoon ginger
1/2 teaspoon cayenne
1 tablespoon paprika
2 teaspoons salt
1/2 tablespoon pepper
1 1/4 cups plain yogurt, beaten lightly
Preheat oven to 350 degrees F.
Heat the oil in a wide, flameproof casserole type pot over a medium high flame. When hot, put in as many meat pieces as the pot will hold easily in a single layer. Brown the meat pieces on all sides and set them aside in a deep plate. Brown all the meat this way, then remove.
Put the onions and garlic into the same pot and turn the heat down to medium. Stir and fry the onion-garlic mixture for about 10 minutes or until it has browned.
Now put in the browned meat as well as any juices that might have accumulated in the plate. Also put in the ginger, cayenne, paprika, salt, and pepper. Stir for a minute.
Now put in the yogurt and bring to a simmer. Cover tightly, first with aluminum foil and then with a lid, and bake for 1 1/2 hours. The meat should be tender by now. If it is not tender, add 1/2 cup of boiling water, cover tightly, and bake another 20 to 30 minutes or until meat is tender.
Stir meat gently before serving. Serves 4 to 6.
Per Serving: 863 Cal (63% from Fat, 32% from Protein, 5% from Carb); 69 g Protein; 59 g Tot Fat; 10 g Carb; 2 g Fiber; 55 mg Calcium; 9 mg Iron; 1324 mg Sodium; 227 mg Cholesterol
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chocolate-wintergreen cookies
Chocolate-Wintergreen Cookies
Source: Diane Mathews
Cookies
1 cup softened butter (not margarine)
1 1/2 cups confectioners sugar
1 egg
1/4 teaspoon salt
1/2 teaspoon Watkins Vanilla Extract
1/2 teaspoon Watkins Chocolate Extract
1/4 teaspoon Watkins Wintergreen Extract
2 tablespoons milk
2 2/3 cups all-purpose flour
1/4 cup cocoa
1/2 cup mini chocolate chips
Wintergreen Frosting
2 cups powdered sugar
1/2 cup Watkins Dessert Mix (chocolate or vanilla]
1/4 cup vegetable shortening
1/3 cup half-and-half
1/4 teaspoon Watkins Wintergreen Extract
Cookies: Combine the first 8 ingredients in a large bowl and beat together until fluffy. With a spoon stir in the flour, cocoa, and chocolate chips. When combined, divide into two parts. Form each part into a log approximately 1 - 1 3/4
inches in diameter and roll in wax paper. Chill at least 2 hours.
When ready to bake, unroll paper and slice the dough into 1/4-inch thick slices. Place on a greased baking sheet and bake at 350 degrees F for 10-12 minutes. Do not allow to brown. Let cool and enjoy!
These cookies could also be dropped by teaspoonful. If making drop cookies, decrease flour to 2 1/3 cups.
It yields about 5 dozen. Use them "as is" or sandwich two together with the
wintergreen flavored icing. The key to tender cookies is to sift the confectioners sugar just before measuring and then gently spoon it into your measuring cup. Also, do not over-stir when adding the flour.
Wintergreen Frosting: Combine all ingredients in medium bowl and mix with electric mixer for 2 minutes. Add more half-and-half or powdered sugar as needed for consistency. Makes enough to frost one 2-layer cake.
He can be lethal death. — Jerry Coleman
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chicken chili
Chicken Chili
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
3/4 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 (15 ounce) can garbanzo, white or red kidney beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 cup chicken broth
1/2 cup tomato catsup
1 tablespoon chili powder
1/8 teaspoon crushed red pepper
Sour cream (optional)
Shredded cheese (optional)
Tortilla chips (optional)
In medium skillet coated with nonstick cooking spray, cook chicken, onion, pepper and garlic over medium-high heat until chicken is no longer pink, stirring constantly. Add beans, tomatoes, broth, catsup, chili powder and red pepper. Cover; simmer 10 minutes.
Serve with sour cream, shredded cheese and tortilla chips if desired.
Don let life discourage you everyone who got where he is had to begin where he was. — Richard L. Evans
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garlic-cauliflower stir fry
Garlic-Cauliflower Stir Fry
3 tablespoons butter or margarine
1 large head cauliflower (about 3 pound), broken into florets
2 garlic cloves, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 1/2 teaspoons lemon-pepper seasoning
In a skillet over medium heat, melt butter. Add cauliflower and garlic. Sprinkle with parsley and lemon pepper. Cook and stir for 12-15 minutes or until lightly browned and tender.
Serves 8.
Nutritional Analysis: One 1/2 cup serving (prepared with margarine and salt-free lemon-pepper seasoning) equals: 63 calories, 78 mg sodium, 0 cholesterol, 5 gm carbohydrate, 2 gm protein, 4 gm fat
Diabetic Exchanges: 1 vegetable, 1 fat
Perhaps a modern society can remain stable only by eliminating adolescence, by giving its young, from the age of ten, the skills, responsibilities, and rewards of grownups, and opportunites for action in all spheres of life. Adolescence should be a time of useful action, while book learning and scholarship should be a preoccupation of adults. — Eric Hoffer
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macadamia mahi-mahi
Macadamia Mahi-Mahi
Yield: 4 servings
1 1/2 pounds mahi-mahi
1 cup macadamia nuts
1 cup unsweetened coconut milk
Preheat oven to 350?F.
Rinse mahi-mahi and pat dry. Cut diagonally into four 1-inch wide pieces. Place pieces in 12 1/2 x 8 1/2-inch baking dish in single layer. Rub with salt and pepper.
Divide the macadamia nuts and sprinkle half on fillets. Pour the coconut milk around the fillets. Bake for 18 minutes or until opaque.
Chop the remaining nuts and sprinkle over fillets. Serve immediately.
Selection: Mahi-mahi is typically sold, fresh or frozen, as steaks or fillets. Mahi-mahi fillets may be recognized by the row of red spots in the flesh. Plan to buy 1/3 pound fillets or steaks per serving.
Preparation: Mahi-mahi has firm, large-flaked, sweetly moist flesh. For the mildest flavor, remove the skin and cut away the dark, lateral line before cooking. It may be prepared by virtually any method.
Per Serving: 537 Cal (64% from Fat, 32% from Protein, 5% from Carb); 44 g Protein; 39 g Tot Fat; 6 g Carb; 3 g Fiber; 71 mg Calcium; 6 mg Iron; 201 mg Sodium; 160 mg Cholesterol
There are moods in which one feels the impulse to enter a tacit protest against too gross an appetite for pure aesthetics in this starving and sinning world. One turns half away, musingly, from certain beautiful useless things. — Henry James
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Taco Soup
February 18, 2010, 2:10 pm
Filed under:
Special Diets | Tags:
crock pot soup recipes,
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Beans and Grains,
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soup,
vegetable soup
Taco Soup
2 pounds browned hamburger meat, drained well
2 cans ranch-style beans
2 cans whole kernel corn
2 cans diced stewed tomatoes
1 can Ro-Tel
1 package ranch-style dressing mix
1 package taco seasoning
Simmer all ingredients in a crockpot on LOW for 7 to 8 hours.
When ready to serve, top with grated cheese and tortilla chips.
The most erroneous stories are those we think we know best - and therefore never scrutinize or question. — Stephen Jay Gould
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caramel apple dip
Caramel Apple Dip
1 (8 ounce) package cream cheese, softened
1/4 to 1/3 cup brown sugar
1 teaspoon Watkins Vanilla Extract
1/2 teaspoon Watkins Caramel Flavor
Apples or pears, cored and sliced
Blend first four ingredients using electric mixer. Use as a dip for fruit slices.
Makes 1 cup.
Four snakes gliding up and down a hollow for no purpose that I could see — not to eat, not for love, but only gliding. — Ralph Waldo Emerson
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