Favourite Recipes

[Bobbolink]

Citrus Cheesecake


Ingredients

Basic Ingredients

• nonfat cooking spray
• 1 cup graham cracker crumb
• 2 tablespoons brown sugar
• 2 tablespoons butter or margarine, melted

Filling Ingredients

• 1/2 cup sugar
• 1/3 cup wheat flour
• 1 teaspoon vanilla extract
• 2 8 oz. packages nonfat cream cheese
• 2 eggs
• 1/2 cup 1% milk
• 1/3 cup nonfat sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh orange juice
• 1 teaspoon lemon peel, grated
• 1 teaspoon lime peel, grated
• 1 teaspoon orange peel, grated
• 3 egg whites
• 1/4 cup sugar

Nutritional Info
1. Preheat oven to 300º F.

2. Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.

3. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.

4. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.

5. Pour into prepared crust and bake at 300º F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.

6. Sprinkle with grated lemon, lime and orange zest before serving (optional.)

Serves 12.

[ladyinweighting]

Blueberry Cheesecake Parfait

6 servings - each serving = 114 cals; 4.7 fat; carbs 13; prot 5.8

Ingredients -

4 oz lo-fat cream cheese, softened
4 oz non fat cream cheese, softened
4 oz non fat sour cream
1/4 cup Splenda + 1 tbsp Splenda
1 sm container blueberries
1 container sugar-free cool whip


Directions -

Rinse blueberries, put in small bowl & sprinkle with 1 tbsp Splenda.

In a large bowl, beat together the 2 types of softened cream cheese. When creamy, add 1/4 cup splenda and the sour cream.

When creamy, fold in the cool whip.

Set out 6 dessert dishes - I prefer ones with tight-fitting covers so that the desserts can be stored in the refrig without getting hard.

In each dish, put 1 tbsp cream cheese mixture; 1 tbsp blueberries; and cover with 1 tbsp cream cheese mixture. Cover and store in refrig.

Enjoy!

[the slim me]

BROCCOLI SALAD

I use all low fat/calorie ing.

Dressing:
1 cup mayonnaise
1/2 cup of sugar (or splenda)
2 TAbs. of cider vinegar
Mix together.

COMBINE:

2 heads of broccoli flowerletts
1/2 lb. of bacon I use baco's turkey
sunflower seeds
craisins

mix together.

[Bobbolink]

Spicy Black Bean Burgers
These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa.

INGREDIENTS
1/2 cup flour
1 small onion, diced
2 cloves garlic, minced
1/2 tsp dried oregano
1 small hot or jalapeno pepper, minced
1 tbsp olive oil
1/2 medium red pepper, diced
2 cups cooked or canned black beans, drained, mashed
1/2 cup corn niblets
1/4 cup bread crumbs
1/4 tsp cumin
1/2 tsp salt
2 tsp chili powder
2 tbsp parsley, minced (optional)
1 egg white

DIRECTIONS
1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.

2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley and egg white. Mix well. Divide and shape into 6 patties.

3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.

NUTRITION INFO Serves 6, serving size 1 patty
Calories: 189.5
Fat: 3.5 g
Carbohydrates: 32.5 g
Protein: 8 g

[the slim me]

I just re-read the broccoli salad recipe. I NEVER use that much sugar! I use a couple of packets of splenda. Just sweeten to taste.

[Bobbolink]

Black Bean Salsa Soup

Rated: Prep Time: 15 MinutesReady In: 55 MinutesSubmitted By: JEANYBOBCook Time: 40 MinutesServings: 6"This soup tastes just like fresh salsa, one of my favorites! You could add jalapeno or chilies to make it spicy; this version is mild."
Ingredients:
2 tablespoons butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 (48 fluid ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes with
green chile peppers
3 (15 ounce) cans black beans, drained and
rinsed
1/4 cup cooking sherry
1 teaspoon minced garlic
1 teaspoon ground cumin


Black Bean Salsa Soup (continued)2 of 2Ingredients: (continued)
1/2 teaspoon ground cayenne pepper
salt to taste
1/2 cup chopped fresh cilantro
Directions:
1.Melt the butter in a large pot over medium heat. Stir in the carrots, celery, and onion, and cook 15 minutes. Pour in chicken broth. Mix in diced tomatoes with green chile peppers, black beans, sherry, and garlic. Season with cumin, cayenne pepper, and salt. Bring to a boil, reduce heat to low, and simmer 20 minutes. Mix in cilantro during last few minutes of cook time.

[Bobbolink]

Irish Brown Bread

1-1/2 cups all-purpose flour
1-1/4 cups whole-wheat flour
3/4 cups quick oats
1/2 cup wheat germ
2 tsp baking soda
1 tsp salt
1-3/4 cups buttermilk
2 Tbsp honey

1. Heat oven to 425 degrees. Coat a large baking sheet with cooking spray. In large bowl, mix flours, oats, wheat germ, baking soda and salt.

2. Whisk together buttermilk and honey. Add to flour mixture; stir to combine until soft dough forms.

3. Turn dough out onto floured surface. Divide in half. Shape each half into a round loaf. Place loaves 3 in. apart onto prepared baking sheet; bake 10 minutes. (loaves are sticky, just coat outside with flour, no need to mix in)

4. Reduce temperature to 400 degrees. Continue baking 10 minutes longer or until bread sounds hollow when tapped. Let cool 15 minutes.

[ladyinweighting]

Peanutbutter Fluffs

Make 12 desserts - each dessert = 224 calories; 13 g fat; 24 g carbs; 5 g protein

Ingredients -
12 graham cracker crusts for tarts
2 cups cool whip sugar free
1 cup lo-fat milk
1/2 cup + 1 tbsp peanutbutter (I use Simply Jiff)
1 envelope sugar-free instant vanilla pudding
3 tbsp reduced cal strawberry jam (for toppings)

Directions -

Put 1 tbsp cool whip in each tart crust.

With electric mixer, blend milk and peanutbutter.

Beat pudding into milk/peanutbutter mixture.

Fold remaining cool whip into milk/pudding/peanutbutter mixture.

Distribute mixture into tart crusts.

Top each tart with 1/2 tsp jam.

Freeze tarts.

Before serving, let each tart sit outside of freezer for 5-10 minutes.

[Bobbolink]

You have to try these yummy tid-bits for your family or holidays instead of bread/rolls on the table. They are really good. I won't post the calories because they don't make sense. The recipe makes 16-25 scones and that would determine how many calories each one has according to the number of biscuits you make. Also, if you use calories free sugar, that would make a difference.

Crisp Cornmeal Scones
Oven 425...bake 12-15 minutes
2 C. flour (I used 1 C. whole wheat-1 C. White)
1 C. yellow cornmeal
2 Tbsp. sugar (I used splenda)
1 ½ tsp. baking powder
½ tsp. salt
½ C. cold butter, coarsely shredded (Tip…freeze butter for 15 minutes. Using a grater, coarsely shred butter into flour mixture)
1 C. buttermilk
Coarse sugar
1. Preheat oven to 424. In large bowl whisk together flour, cornmeal, sugar, baking powder and salt.
2. Add shredded butter to flour mixture; toss to distribute. (Or cut cubed butter into flour mixture with pastry blender until it resembles coarse crumbs.) Make well in center of flour-butter mixture. Add 1 cup buttermilk; stir with spoon until moistened. Do not over mix. (If dough appears dry, add 1 to 2 Tbsp. additional buttermilk)
3. Turn dough out onto floured surface. Gently knead by lifting and folding dough, 4-5 times, giving a quarter turn after each knead. Roll into 8-inch square, ¾ inch thick. Cut into 1 ½ - to 2-inch squares. Place squares 1 inch apart on ungreased baking sheet. Brush with buttermilk; sprinkle coarse sugar on top. Bake 12-15 minutes or until lightly browned; cool scones on a rack.
Makes 16 to 25 scones.

[Bobbolink]

This might be a good alternative to vegetable soup for lunch.

Fresh Vegetable Stir-Fry
Ingredients for sauce:
1/2 cup pineapple juice
1 tablespoon sugar
1 tablespoon lemon juice
1 tablespoon corn starch
1 teaspoon soy sauce

Ingredients for vegetables:
1 tablespoon olive oil
1/2 medium onion, chopped
1 cup broccoli florets
1 cup carrot slices
1 cup chopped celery
1 cup chopped zucchini
1 cup chopped red or green pepper

1. Combine the ingredients for the sauce in a bowl.

2. In a large sauce pan or wok, heat vegetable oil over medium heat. Add onion, broccoli, carrots, and celery. Stir and cook for about 2 minutes.

3. Add the zucchini and peppers, stir, cover the pan and cook for 1 minute.

4. Add sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.

Serves 4.





Fat: 3.7g


Carbohydrates:21.3g


Calories:118.8


Protein: 2.2g

[ladyinweighting]

Susann's Zucchini Muffins (DELICIOUS!)

Zucchini Muffins

Ingredients:
1 1/2 cups shredded zucchini (about 1 large zucchini)
1 cup whole-wheat flour
1/2 cup all-purpose flour
2/3 cup Splenda No Calorie Sweetener (granulated)
1/3 cup brown sugar (not packed)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup unsweetened applesauce
3 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. salt

Directions:
Preheat oven to 350 degrees.

In a medium bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.

In a separate medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp.) into the batter.

Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 tbsp. crushed walnuts.

Bake in the oven for 20 - 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy!

MAKES 9 SERVINGS

Serving Size: 1 muffin
Calories: 147
Fat: 3.5g
Sodium: 246mg
Carbs: 25g
Fiber: 2.5g
Sugars: 7g
Protein: 4.5g

[ladyinweighting]

Cherry Pork Chops

Ingredients -
Cooking spray
2 boneless pork chops (4 oz each)
salt & pepper to taste
1/2 cup "no sugar added" cherry pie filling (I used a can with Splenda)
1 tsp lemon juice
1 tsp chicken boullion granules
dash of nutmeg

Directions

Heat a skillet coated with cooking spray over medium heat; brown pork chops on both sides; season lightly to taste with salt and pepper. In slow cooker, combine cherry pie filling, lemon juice, boullion granules and nutmeg; place browned chops on top. Cover and cook on LOW for 2-3 hours. Serve pork chops with cherry sauce on top.

2 Servings-
per serving:
183 calories; 5 g fat; 21 g protein; 13 g carbs; 51 mg chol; 198 mg sodium

[Bobbolink]

Summer Frozen Fruit Bars

Snacks


Ingredients



2 cups cut-up summer fruit (strawberries, peaches, watermelon, etc.)
1 tablespoon sugar or splenda
1 teaspoon fresh lemon juice


Directions
1. Place the fruit in a blender. Cover and blend until smooth.
2. Add 1-2 tablespoons water, if necessary. Add sugar and lemon juice. Cover and blend until well mixed.
3. Pour into 4 oz. ice-pop molds or paper cups. Insert sticks. Freeze until solid.

Serves 4.

[Bobbolink]

Apple Coffee Cake

Serves: 20 ? I doubt that!

Apples and raisins provide sweet moistness, which means less oil in this coffee cake that is low in saturated fat, cholesterol, and sodium.

INGREDIENTS
5 cups tart apples, cored, peeled, chopped
1 cup sugar (or Splenda, must adjust calories)
1 cup dark raisins
1/2 cup pecans, chopped
1/4 cup olive oil
2 teaspoons vanilla
1 egg, beaten
2-1/2 cup sifted whole grain flour
1-1/2 teaspoon baking soda
2 teaspoons ground cinnamon

DIRECTIONS
1. Preheat oven to 350º F.
2. Lightly oil a 13x9x2-inch pan.
3. In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes.
4. Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time, just enough to moisten dry ingredients.
5. Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving.

NUTRITION INFO (per 3.5" x 2.5" serving)
Calories: 180.7
Fat: 4.6 g
Carbohydrates: 33.6g
Protein: 2.8g

[NibblingKnitter]

I came looking for an idea for something different for dinner, so many great recipes here, thanks! I have a simple one for left over boneless/skinless chicken.
2 cups diced cooked chicken
2 cups chopped celery
2 cups chopped apple - I use Granny Smith or Delicious
1/2 cup chopped walnuts or pecans
1 tsp lemon juice
1/4 tsp celery salt
Mix all above ingredients together and add enough low fat salad dressing or mayonaise to cover and add salt and pepper to taste.