Yummy Banana Muffins!

Okay, I decided I wanted banana bread, and so I adapted a recipe and added my favorite, mini chocolate chips. It turned out great, so I'm posting it. Enjoy!!

3 C whole wheat flour
4 packets sun crystals
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 egg whites
1/2 C egg substitute
3 ripe mashed bananas
2 C unsweetened Applesauce
5 Tb mini chocolate chips

I made 24 mini muffins and 1 loaf with this. two muffins per serving equals 12 servings and 1 slice per serving makes 22. Sun Crystals is a brand of sweetener containing both stevia and sugar.
I pureed the bananas, eggs and applesauce together and added to mixed dry ingredients. I added the chocolate chips last and then sprayed the mini muffin pan and the bread pan before filling. Heated oven to 350. Bake muffins for 10 minutes or until golden on the edges. bake loaf for 40 minutes or until golden brown and stick comes out clean in middle.

Nutritional Info:
Servings Per Recipe: 22
Amount Per Serving:
Calories: 91.6
Total Fat: 1.2 g
Cholesterol: 0.1 mg
Sodium: 16.1 mg
Total Carbs: 17.5 g
Dietary Fiber: 1.7 g
Protein: 3.1 g

Blueberry Muffins without guilt!!

I decided I wanted blueberry muffins for breakfast, so I looked up recipes and found one similar to what I wanted to make, and adapted it. So, here's the result. I used the mini muffins because I like thinking I'm getting more for my buck...lol. Enjoy!!

1 Cup old fashion rolled oats (not instant)
1 Cup skim milk
1 Cup whole wheat flour
1/4 Cup brown sugar
1/2 Cup unsweetened applesauce
2 egg whites
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
4 tsp splenda / stevia substitute
1 Cup frozen blueberries

oak the oats in the milk for about an hour - ( I did for the amount of time it took to mix the dry ingredients). Heat oven to 400 degrees, Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg whites, mix until combined. In separate bowl, mix dry ingredients. Add wet ingredients to dry and mix just until combined. Add blueberries. Bake for 17-20 minutes -- only 10 min for the mini's. Remove from pan and let cool.

Servings Per Recipe: 12 (a serving is 3 mini muffins)
Amount Per Serving:
Calories: 95.6
Total Fat: 0.7 g
Cholesterol: 0.4 mg
Sodium: 180.9 mg
Total Carbs: 19.9 g
Dietary Fiber: 2.4 g
Protein: 3.7 g

Yummm...Chicken and Rice casserole

Okay...I know I haven't been posting very much, but I also haven't been cooking much that's new. Or exciting. Or frugal. sigh. I've been just trying to meet my goals each day, and some day's (let's say SATURDAY) meant drinking a butt load of protein drink to counter act the carbs for the day. sigh. So, Sunday I decided to combine my two favorite recipes into one, and it turned out amazing. My kids loved it, even one that doesn't really liked baked chicken! So, give it a try...


Family Chicken Rice Bake

Brown Rice, medium grain, 6 cups
swanson low sodium 100% fat free chicken broth, 2 cans
western family cream of chicken soup, 2 cans
Healthy Request Cream of Mushroom Soup, 2 cans
Mushrooms, fresh, 2 cup, pieces or slices
fat free cottage cheese kroger, 1 container
Kroger Fat Free Sour Cream, 1 container
Chicken Breast, no skin, 10 breasts,
extra sharp cheddar cheese, 10 oz
minced onion 2 T
Mrs. Dash to season

Reheat oven to 350. Spray two large casserole dishes with spray. Divide rice between the two pans (3 cups each). Place cottage cheese divided between the two, and the mushrooms. Place chicken on rice. Mix all the fluid ingredients together and divide between the two pans, pouring over the chicken (make sure with the water that it totals 12 cups of fluid). Sprinkle minced onion onto the pans. Place in oven in the center, bake for 60 minutes. Check to see if rice is cooked...I cooked another 5 minutes and then sprinkled the cheese on top, cooking another 5 minutes and then turning off the oven and then let sit for about 10 minutes. Serves 10 -- although I cut the breasts in half and we had seconds, so really, 20.


Nutritional Info

servings Per Recipe: 20
Amount Per Serving
Calories: 337.9
Total Fat: 9.0 g
Cholesterol: 88.4 mg
Sodium: 785.0 mg
Total Carbs: 23.5 g
Dietary Fiber: 2.0 g
Protein: 37.9 g

Low Fat Killer Cake!

Okay...this was a craving. I had to have some decent chocolate, I wasn't going to worry about calories as much, I just had to have some. It's been a stressful time around my house, and you know how that goes...chocolate!! So I have this killer cake recipe, and decided if I could make it low fat. Wow! It turned out excellent! So here, go try it for yourself!

Low Fat Killer Cake
western family devils food cake mix (dry), box
Kroger Fat Free Sour Cream, 1 C
Lucerne Plain Fat Free Yogurt, 2 oz
deseret chocolate pudding, 1 C
western family egg substitute, 1 cup
Hershey's semi sweet chocolate chips, 1 C
Water, tap, 1 cup
Vital wheat gluten, 1 Tb
Dunan Hines Whipped chocolate frosting, 6 tbsp

mix all dry ingredients add wet and blend till smooth add chocolate chips, blend then pour into greased and floured bundt pan. Bake at 375 for 55 minutes, or until sides spring back. Take out and cool for 10 minutes, then tip over and rest on cooling rack. Can drizzle with chocolate or sprinkle with powdered sugar -- too rich for frosting, but I slathered some whipped frosting over it while it was still hot to have it drip down the sides. Enjoy!

Nutrition facts:
* Servings Per Recipe: 16
* Amount Per Serving
* Calories: 256.6
* Total Fat: 6.0 g
* Cholesterol: 0.1 mg
* Sodium: 525.9 mg
* Total Carbs: 46.1 g
* Dietary Fiber: 1.9 g
* Protein: 5.5 g

Turnips Anyone?

wow...who would have thought? I saw turnips when I was at the store last week and decided to try them. I've NEVER tasted them before. I've had some other roots, but not them.

Today I realized that I still hadn't managed to cook them, so I decided it was time to try an experiment. I was also hungry for a snack, and trying to keep from the chocolate that was calling my name. I still gave in and ate a couple bites of the pudding my daughter made the other night for FHE desert...sigh. But most of it went down the sink!! ;)

Anyway, I ended up thinking of various things that sounded good together and tossed them in the pan. It was surprising how yummy it turned out. I've put the recipe below...you ought to try it! Something new!

Turnip Veggie Fry
Turnips, 2 small, cleaned and sliced
baby carrots, .25 cup
green onions, 1 diced
Mushrooms, fresh, 2 small sliced
Del Monte Petite Cut Diced Tomatoes, 0.25 cup
Spinach, fresh, .5 cup
Parmesan Cheese, grated, .33 tbsp
spices to flavor -- basil, mrs. dash, etc.

I used my small saute pan and sprayed it with pan spray as well as added a bit of water. I tossed in the turnips and sprayed them, as well as sprinkled them with some spice, covered them all with a lid. Then after about five minutes, I added the carrots (much of this was tossed in according to whim and what was on hand.) and sprayed them. Then I let things simmer for a few minutes. I turned them after they'd had time to brown a touch on one side. After they were a little soft to the touch with a fork, I added the green onions and the mushrooms and the tomatoes. This was stirred in and sprayed again, as well as a bit more spices tossed in. The lid goes on again and then stir every couple of minutes. After the mushrooms are cooked, I made a space in the middle, sprayed the pan, and put the spinach in the hole. I covered the pan and turned it off. The spinach cooked quickly and as soon as it was done, I placed the whole mess on a plate and sprinkled lightly with parmesan. wow...what a filling snack! You'll love it!

Servings Per Recipe: 1
Amount Per Serving
* Calories: 75.8
* Total Fat: 0.7 g
* Cholesterol: 1.3 mg
* Sodium: 268.9 mg
* Total Carbs: 15.1 g
* Dietary Fiber: 4.3 g
* Protein: 3.6 g

cake in a mug?? ugh

Well, I tried a recipe I've been wanting to try forever yesterday. It's called a Cake in a Mug. A friend sent it to me and says it's yummy. Well, of course I had to low fat it, cause you know, I'm watching the calories and fat...
Well, it turned out AWFUL!! So, I guess it's back to the drawing board. I used the protein powder instead of baking cocoa, skim milk, and half the chocolate chips (I used minis) applesauce instead of oil, egg substitute instead of the egg. Too much?? It was still a little high in fat, so I didn't know what else I could do. Oh well. You try it and see if the real deal tastes better than cardboard. The picture is what it's supposed to look like. I didn't bother taking a photo of mine.



5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous). I served it with fat free vanilla yogurt -- which was the best part... ;)

Yummy Chili Tostada!

Well, at least that's what I'm calling it. We eat Chili fries a lot in the winter, it's easy and the kids like them. I started making them LONG before the restaurants started selling them...lol.

Anyway, tonight was my 14 year old's night to make dinner, and he wanted chili fries. We didn't have any fries, we had tater tots, so he made do with them. Unfortunately, they have loads of fat and so does regular chili, so I had to figure something else simple to eat, cause my weekly dinners have to be around 1300 calories a day. This is what I came up with, and it was really yummy and filling with a salad. Hope you like them!

Chili Tostada's

Nalley's vegetarian chili, 1 can
Del Monte Petite Cut Diced Tomatoes, 1/2 C
sweet raw onion, .5 cup
Kraft fat free Cheddar cheese shredded, 3 serving
La Banderita Corn Tortillas, 4 serving
Kroger Fat Free Sour Cream, 4 serving

preheat oven to 400. Spray a cookie sheet with pan spray. Put the tortillas on the pan and spray them. Bake for about 10 minutes, checking to make sure not burned. Turn over about 5 minutes in. Pull out, put chili equally on top of tortillas. Put a spoon full of tomatoes on top of chili. Put cookie sheet back in oven and back for about 5 minutes. Pull out and sprinkle with cheese. Put back in and bake till cheese is all melted.
Makes 4 servings, usually about 2 each. Great served with a salad!


Nutritional Info
* Fat: 0.8g
* Carbohydrates: 36.1g
* Calories: 230.8
* Protein: 18.0g