crockpot chicken picante
Crockpot Chicken Picante
12 ounces skinless boneless chicken breast
1 small jar picante sauce
Put in crock pot and cook on LOW for 8 hours.
Serving size: 4
Per serving: 98.6 cal, 1.4g (13.9%) fat, 0g fibre, 61mg sodium, 0.1g carbs, 19.8g protein
2 WW points
The man who insists upon seeing with perfect clearness before he decides, never decides. Accept life, and you must accept regret. — Henri Frdric Amiel
parmesan chicken wings oreganata
Parmesan Chicken Wings Oreganata
Source: 365 Ways to Cook Chicken
Yield: 12 servings
1 cup (4 ounces) Parmesan cheese, grated
2 tablespoons parsley, chopped
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup butter, melted
1 pound chicken wings, disjointed and tips removed
Preheat oven to 350 degrees F.
In a paper bag, combine cheese, parsley, paprika, oregano, basil, salt and pepper. Toss to mix.
Pour melted butter into a shallow bowl. Dip chicken pieces into butter, then place in a paper bag and shake to coat. Place chicken on foil-lined baking sheet and bake for 45 minutes. Serve hot.
Per Serving: 157 Cal (66% from Fat, 32% from Protein, 1% from Carb); 13 g Protein; 12 g Tot Fat; 0 g Carb; 0 g Fiber; 46 mg Calcium; 1 mg Iron; 207 mg Sodium; 55 mg Cholesterol
He is winding the watch of his wit by and by it will strike. — William Shakespeare
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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.
Such prosperity as we have known up to the present is the consequence of rapidly spending the planets irreplaceable capital. — Aldous Huxley
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sugar free low fat strawberry banana cheesecake
Sugar Free Low Fat Strawberry Banana Cheesecake
1 package low fat cream cheese
1 package sugar free strawberry-banana gelatin
2 cups sugar free low fat whipped topping
Fresh strawberries
Fresh bananas, peeled and sliced
1 graham cracker crust made with any granulated
diabetic sweetener
Dissolve gelatin with 1/2 cup boiling water. Mix into cream cheese until smooth. Fold the whipped topping into this mix.
Cut the strawberries and bananas lengthwise, so that cut edges are flat. Line the bottom of crust with the fruit. Cover with the cheesecake mix. You can add another layer of fruit in the middle if you like.
Top with fresh strawberries and bananas quartered.
Refrigerate until set.
Were I a nightingale, I would act the part of a nightingale were I a swan, the part of a swan. — Epictetus
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pepperidge farm milano cookies
Pepperidge Farm Milano Cookies
1 cup butter, softened
3/4 cup light brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon butter
1 cup semisweet or milk chocolate chips
Preheat oven to 325 degrees F.
In a bowl, cream together the 1 cup butter and sugar. Add vanilla extract and flour; mix until smooth. Shape level teaspoons of dough into log shapes. Place on cookie sheet 2 inches apart. Bake for 17 to 19 minutes or until golden brown. Cool.
Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth. Spread chocolate on flat side of cookie and top with the other.
Now is the winter of our discontent Made glorious summer by this sun of York, And all the clouds that loured upon our house In the deep bosom of the ocean buried. Now are our brows bound with victorious wreaths, Our bruised arms hung up for monuments, Our stern alarums changed to merry meetings, Our dreadful marches to delightful measures. Grim-visaged war hath smoothed his wrinkled front And now, instead of mounting barbed steeds To fright the souls of fearful adversaries, He capers nimbly in a ladys chamber To the lascivious pleasing of a lute. But I, that am not shaped for sportive tricks, Nor made to court an amorous looking-glass I, that am rudely stamped, and want loves majesty To strut before a wanton ambling nymph I, that am curtailed of this fair proportion, Cheated of feature by dissembling nature, Deformed, unfinished, sent before my time Into this breathing world, scarce half made up, And that so lamely and unfashionable That dogs bark at me as I halt by them,– Why, I, in this weak piping time of peace, Have no delight to pass away the time, Unless to spy my shadow in the sun. — William Shakespeare
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pasta with zucchini and fresh tomatoes
Pasta with Zucchini and Fresh Tomatoes
Source: Watkins Online
4 small zucchini, halved lengthwise, then sliced (about 3 cups/750 mL)
2 tablespoons/30 mL lemon juice
1 tablespoon/15 mL Garlic & Parsley Grapeseed Oil
2 cups/500 mL thinly-sliced onions
3 large tomatoes, coarsely chopped
1 tablespoon/15 mL white wine vinegar
1 teaspoon/5 mL Garlic Liquid Spice
1 teaspoon/5 mL Basil add to cart
1/2 teaspoon/2.5 mL freshly-ground Sea Salt
1/4 teaspoon/1.2 mL Red Pepper Flakes
6 cups/1.5 L hot cooked ziti pasta (12 oz/340 g dry)
Garlic and Chives Seasoning, as desired
In a small bowl, combine zucchini and lemon juice; toss well.
In a large skillet with cover, heat grapeseed oil over medium heat. Stir in zucchini and onion;
saut? 3 to 4 minutes. Add tomatoes and next 5 ingredients; bring to a boil. Reduce heat, cover and simmer for 5 to 7 minutes. Toss with hot pasta. Sprinkle with Garlic and Chives Seasoning.
Makes 6 servings.
Any reviewer who expresses rage and loathing for a novel is preposterous. He or she is like a person who has put on full armor and attacked a hot fudge sundae. — Kurt Vonnegut
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oriental chicken and spinach salad
Oriental Chicken and Spinach Salad
6% calorie reduction from traditional recipe
Dressing
1/4 cup vegetable oil
3 tablespoons rice vinegar
1 ? tablespoons Equal? Spoonful*
1 tablespoon light soy sauce
1 teaspoon dark sesame oil
3/4 teaspoon grated gingerroot Salad:
1 bag (6 ounces) baby spinach leaves
2 cups cooked cubed chicken breast
1 can (11 ounces) mandarin oranges, drained
1/2 cup sliced water chestnuts
1/4 cup thinly sliced green onions
1/4 cup toasted slivered almonds
*May substitute 2 1/2 packets Equal? sweetener
For Dressing, whisk all ingredients until combined. Refrigerate, covered, 1 hour to allow flavors to blend.
For Salad, gently toss all ingredients in large salad bowl. Add dressing and toss to combine.
Makes 6 servings (1 1/2 cups)
Nutrition information per serving: 227 calories; 16g protein; 9g carbohydrate; 15g fat 2g saturated fat; 36mg cholesterol; 179mg sodium; 2g fiber
Food exchanges: 2 very lean meat, 1 vegetable, 2 1/2 fat
Dateline Mesopotamia, 3500 B.C. Thats when the multi-faceted sounds we call music got its humble beginnings. It seems clappers were sent out the the fields to scare evil spirits away. These clappers started getting into the beat of their duty and, bingo, you got drums. From there, horns, strings, reeds, the whole orchestral gestalt. So, born in staving off death, music continues to nourish us in a variety of forms as different as the colors of the spectrum. — Jeffrey Vlaming
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baked cinnamon applesauce
Baked Cinnamon Applesauce
18% calorie reduction from traditional recipe
1 orange
1 lemon
3 pounds Granny Smith apples, peeled, cored, quartered
3 pounds Royal Gala or Braeburn apples, peeled, cored, quartered
3 tablespoons stick butter or margarine, cut into small pieces
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Equal? Spoonful *
*May substitute 12 packets Equal sweetener
Grate peel of orange and lemon. Place in 3-quart glass or non-corrosive casserole with cover. Squeeze juice from orange and lemon; add to zest in casserole. Add apples, butter, cinnamon and nutmeg. Toss to combine. Cover with casserole lid. Bake in preheated 350 degree F oven 1 1/2 hours. Remove from oven and let stand covered 1/2 hour. Carefully remove lid. Stir to break up apples. Stir in Equal?.
Serve warm or refrigerate, covered, several hours before serving.
Makes 12 (1/2 cup) servings
Nutrition information per serving: 129 cal., 0 g pro., 27 g carb., 3 g fat, 8 mg chol., 1 mg sodium
Food exchanges: 2 fruit, 1/2 fat
We will either find a way, or make one — Hannibal
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glorified salmon
Glorified Salmon
1 (16 ounce) can salmon, drained, boned and flaked
2 cups fresh bread crumbs
1 small onion, finely chopped
1/2 cup Cheddar cheese, shredded
1/2 cup fresh parsley, finely snipped
2 tablespoons pimiento
3 eggs
1 cup skim milk
1/4 cup lemon juice
Salt and pepper to taste
Combine salmon, bread crumbs, onion, cheese, parsley, and pimiento in a large bowl; work with your hands or a spoon to mix.
Beat together the eggs, milk, lemon juice, salt, and pepper. Pour and stir into the salmon mixture.
Turn into a greased 1 1/2 quart casserole. Place salmon casserole in a baking dish that contains 1 inch of hot water.
Bake at 350 degrees F for 1 hour or until knife inserted in middle comes out clean.
Serves 10.
Exchange per 1 serving: 1 3/4 medium-fat meat, 1/3 bread Calories 148, carbohydrates 5 g
3 WW points
Source: Complete Diabetic Cookbook
This isn good or bad. Its just the way of things. Nothing stays the same. — Real Live Preacher
coconut custard pie
Coconut Custard Pie
35% calorie reduction from traditional recipe
Pastry for single crust 9-inch pie
4 eggs
2 cups 2% milk
1 cup Equal? Spoonful*
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup toasted flaked coconut
1 teaspoon coconut extract (optional)
*May substitute 24 packets Equal? sweetener
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edges. Pierce inside of crust with tines of a fork. Bake in preheated 375 degree F oven 10 to 12 minutes or until light golden in color. Cool on wire rack while preparing filling.
Beat eggs until well combined. Whisk in milk, Equal?, cornstarch and salt until blended. Stir in coconut and extract. Pour egg mixture into baked pastry shell. Bake in 375 degree F oven 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve at room temperature or well chilled.
Makes 8 servings
Nutrition information per serving: 194 cal., 6 g pro., 19 g carb., 11 g fat, 115 mg chol., 301 mg sodium
Food exchanges: 1 milk, 1/2 starch, 2 fat
Necessity is the mother of taking chances. — Mark Twain
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