I am really excited about the Super Bowl since I’m from the San Francisco Bay Area. A lot of people will be hosting Super Bowl parties. Here are some recipes for party type food. Oh and go 49ers! 😉
Dips for Your Chips
Caramelized Onion Dip
Serving Size: 16
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces light sour cream
1 whole shallot — finely minced
4 whole green onions — white part finely minced
1 tablespoon balsamic vinegar
1 teaspoon onion salt
¼ teaspoon white pepper
2 tablespoons olive oil
½ teaspoon onion powder
Heat olive oil in a skillet. Add shallots and green onions and cook stirring frequently until caramelized about 20 minutes. Cool.
Mix cooled onions, balsamic vinegar, garlic salt and pepper together until well blended.
Refrigerate for at least two hours or overnight to meld the flavors together.
Per Serving: 27 Calories; 2g Fat (68.4% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.
I Promised Salsa
Serving Size: 8
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium Roma tomatoes — seeded and diced
½ small red onion — diced
2 whole jalapeno chili peppers — seeded and diced
1 tablespoon lime juice — from a fresh lime
¼ cup cilantro — chopped
1 clove garlic — finely minced
¼ teaspoon salt
⅛ teaspoon cumin
Put everything in a food processor and pulse until rough chopped. If the salsa is too wet strain out the extra liquid pressing on the salsa to get the liquid out. Let set for at least an hour to let the flavors meld.
Per Serving: 21 Calories; trace Fat (10.3% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Spicy Bean & Cheese Dip
Serving Size: 16
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup four-cheese Mexican-style shredded cheese
1½ cups cheddar cheese, low sodium — shredded
1 clove garlic — minced fine
1 small shallot — minced fine
14½ ounces diced tomatoes with green chilies
½ teaspoon cumin
⅛ teaspoon Tabasco sauce
1 tablespoon olive oil
½ teaspoon chili powder
½ teaspoon oregano
¼ cup roasted sweet Red Peppers — diced
16 ounces fat-free refried beans — spicy
Add oil to saucepan and heat until shimmering. Add shallots and garlic and cook until softened.
Add everything except cheese and heat until hot but not boiling.
Add cheese a little at a time and stir until melted.
Per Serving: 100 Calories; 6g Fat (55.7% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 242mg Sodium. Exchanges: ½ Grain (Starch); ½ Lean Meat; 0 Vegetable; ½ Fat.
Chili Con Queso
Serving Size: 16
Amount Measure Ingredient — Preparation Method
——– ———— ——————————-
1 cup four-cheese Mexican-style shredded cheese
1 cup cheddar cheese, low fat
2 cloves garlic — minced
1 small onion — minced
4 ounces green chilies — drained
14½ ounces tomatoes with green pepper, celery, onion — drained
½ teaspoon cumin
⅛ teaspoon Tabasco sauce
1 teaspoon low sodium Worcestershire sauce
¼ cup fat-free evaporated milk
Add everything except cheese and milk. Heat on low for 10 minutes.
Add cheese a little at a time and stir until melted. Add milk after all of the cheese has melted. Heat on low for 5 minutes.
Per Serving: 53 Calories; 2g Fat (40.8% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 142mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Salsa Bean Dip
Serving Size: 16
Amount Measure Ing
redient — Preparation Method
——– ———— ——————————–
1 teaspoon dried oregano
3 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon Tabasco sauce
1 medium onion — diced fine
2 cloves garlic — minced fine
14½ ounces tomatoes, Tex-Mex style — drained
14½ ounces tomatoes with green chilies — drained
4 ounces green chilies — drained
32 ounces fat-free refried beans
8 ounces no salt added tomato sauce
2 cups cheddar cheese, low fat — shredded
2 tablespoons vegetable oil
1 teaspoon paprika
Heat oil in large frying pan. Add onion and garlic and cook until soft, about 5 minutes.
Add tomatoes, chilies, oregano, cumin, chili powder and Tabasco sauce. Cook on medium about five minutes or until liquid evaporates.
Add beans and tomato sauce. Heat through stirring to break up beans.
Transfer to serving dish. Top with cheese. Sprinkle with paprika. Serve with chips.
Per Serving:112 Calories; 3g Fat (23.9% calories from fat); 7g Protein; 15g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 580mg Sodium. Exchanges: ½ Grain (Starch); ½ Lean Meat; ½ Vegetable; ½ Fat.
Spinach Dip
Serving Size: 16
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 ounces frozen spinach — defrosted & drained
8 each green onions — finely chopped
8 ounces water chestnuts, canned — finely chopped
1 clove garlic — finely minced
1 cup low-fat sour cream
1 cup plain low-fat yogurt
½ teaspoon five-spice powder
½ teaspoon mustard powder
½ teaspoon seasoned salt
1 pound sourdough French bread — round loaf
Drain the spinach in a strainer and then squeeze out excess moisture with paper towels or clean kitchen towel. You can also use a salad spinner to remove the moisture.
Drain the water chestnuts and mince.
In a medium bowl add spinach, water chestnuts, green onions and garlic. Mix well.
In a small bowl put the yogurt and sour cream. Add the five spice, mustard and seasoned salt. Mix thoroughly. Add to the spinach mix.
Cover and refrigerate at least one hour to blend the flavors.
To serve cut off the top of the bread. Pull out insides of bread leaving a 1 inch shell. Fill the hollowed out bread with spinach dip and arrange the bread pieces around it to use with the dip.
Per Serving: 124 Calories; 2g Fat (13.9% calories from fat); 5g Protein; 21g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 272mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; ½ Vegetable; 0 Non-Fat Milk; ½ Fat; 0 Other Carbohydrates.
Pizzas
Super Pizza
Serving Size: 16
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 ounces pizza dough
14½ ounces no salt added diced tomatoes — drained
8 ounces mushroom caps — sliced
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
1 small shallot — minced fine
1 clove garlic — minced fine
2¼ ounces black olives — sliced
5 ounces low sodium pepperoni
6 ounces Canadian bacon — diced
4 ounces roasted red pepper
2 cups Italian five cheese
1 teaspoon Italian seasoning
vegetable cooking spray
½ teaspoon salt
Heat oven to 400²F.
Spray 2 pizza pans with vegetable spray. Divide dough between two pans. Bake for 10 minutes.
Mix tomato sauce, tomato paste, diced tomatoes, shallot, garlic, Italian seasoning, and salt together.
Spread sauce mix evenly on both pizzas. Top each pizza with half the pepperoni, mushrooms, Canadian bacon, olives, and cheese.
Bake for an additional 10 minutes.
Per Serving: 224 Calories; 10g Fat (38.2% calories from fat); 13g Protein; 22g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 496mg Sodium. Exchanges: 1 Grain (Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat.
This & That Pizza
Serving Size: 16
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
¼ teaspoon seasoned salt
1 small &
nbsp; onion — minced
1 clove garlic — minced
8 ounces mushroom caps — sliced
8 ounces ham — diced
14½ ounces tomatoes with green pepper, celery, onion -drained & diced
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
20 ounces pizza dough
8 ounces Italian five cheese
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
2¼ ounces black olives — drained and sliced
vegetable cooking spray
Heat oven to 425°F.
In a small bowl mix tomato sauce, tomato paste, seasoned salt, crushed red pepper, onion and garlic.
Spray 2 pizza pans with vegetable spray. Divide dough and spread half on each pan.
Spread half of sauce onto dough of each pan.
Divide tomatoes, olives, ham, and mushrooms and spread on top of sauce.
Sprinkle half the cheese onto each pizza.
Bake 15 to 18 minutes or until cheese melts.
Per Serving: 184 Calories; 6g Fat (31.1% calories from fat); 9g Protein; 23g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 412mg Sodium. Exchanges: 1 Grain (Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.
Red Pepper Pizza
Serving Size: 16
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
¼ teaspoon seasoned salt
1 whole shallot — minced
1 clove garlic — minced
8 ounces mushroom caps — sliced
6 ounces roasted sweet red peppers — drained and chopped
14½ ounces tomatoes with green pepper, celery, onion – drained & diced
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
20 ounces pizza dough
8 ounces Italian five cheese
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
2¼ ounces black olives — drained and sliced
vegetable cooking spray
Heat oven to 425°F.
In a small bowl mix tomato sauce, tomato paste, seasoned salt, crushed red pepper, shallots and garlic.
Spray 2 pizza pans with vegetable spray. Divide dough and spread half on each pan.
Spread half of sauce onto dough of each pan.
Divide tomatoes, olives, red peppers, and mushrooms and spread on top of sauce.
Sprinkle half the cheese onto each pizza.
Bake 15 to 18 minutes or until cheese melts.
Per Serving: 158 Calories; 5g Fat (27.7% calories from fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 259mg Sodium. Exchanges: 1 Grai n(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.
Hawaiian Pizza
Serving Size: 16
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 ounces pizza dough
1 small onion — minced
1 clove garlic — minced
8 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
14½ ounces stewed tomatoes — drained and diced
8 ounces pineapple chunks in water — drained
⅛ teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
½ teaspoon salt
6 ounces ham slices, extra lean — diced
8 ounces Italian five cheese
vegetable oil spray
Heat oven to 425°F.
Spray pans with vegetable oil. Divide the pizza dough into two pans.
Mix onion, garlic, tomatoes, tomato sauce, tomato paste, crushed red pepper, salt, and Italian seasoning together.
Bake the dough for 8 minutes.
Spread half of the sauce on each pizza. Add half of the ham and pineapple to each pizza. Spread each pizza with half of the cheese.
Return the pizza to the oven and bakes 10 minutes.
Per Serving: 166 Calories; 5g Fat (26.8% calories from fat); 9g Protein; 22g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 346mg Sodium. Exchanges: 1 Grain (Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Supreme Pizza
Serving Size: 16
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces no salt added tomato paste
8 ounces  
; no salt added tomato sauce
20 ounces pizza dough
¼ teaspoon crushed red pepper
1 teaspoon Italian seasoning
2 cloves garlic — minced fine
1 small onion — minced
8 ounces mushrooms — sliced
8 ounces Italian five cheese — shredded
4 ounces Canadian bacon — diced
3 ounces pepperoni, turkey
vegetable cooking spray
2¼ ounces black olives — sliced
14½ ounces no salt added diced tomatoes — drained
8 ounces crushed pineapple in water — drained
Heat oven to 425°F.
Mix the tomato paste, tomato sauce, crushed red pepper, Italian seasoning, onion and garlic together in a small bowl.
Spray two 15×10¼x½ pizza pans with vegetable spray. Divide dough in half and spread dough evenly.
Spread the sauce evenly across the dough, half on each pizza.
Top the sauce with the pepperoni, Canadian bacon, mushrooms, black olives, diced tomatoes, and pineapple. Sprinkle with the cheese.
Bake at 425°F for 15 to 18 minutes.
Makes 2 pizzas.
Per Serving: 171 Calories; 5g Fat (28.2% calories from fat); 9g Protein; 23g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 255mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat.
Cookies and Cakes
Chocolate, Chocolate Chip Cookies
Cookies: 48
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter — softened
¾ cup cocoa powder
½ cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract — pure
2 large eggs
18 ounces semisweet chocolate chips
¾ cup walnuts — chopped fine
Heat oven to 350°F.
Beat butter, sugars, and vanilla extract until creamy.
Add eggs one at a time, beating until thoroughly mixed each time.
Add salt, cocoa powder, baking soda and flour. Beat until mixed.
Add chocolate chips and nuts and mix well.
Drop by teaspoonfuls onto ungreased baking sheet and bake 9 to 11 minutes.
Cool on wire rack.
Makes 48 cookies.
Per Cookie: 152 Calories; 9g Fat (47.4% calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1½ Fat; 1 Other Carbohydrates.
The Nuttiest Peanut Butter Cookies
Cookies: 54
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
½ cup sugar
½ cup dark brown sugar — packed
½ cup peanut butter, chunky
1 whole egg
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon vanilla extract — pure
½ cup peanuts — chopped
½ cup butter — room temperature
Beat butter and sugar together until light and fluffy.
Add peanut butter and egg. Beat until light and fluffy.
Add flour, baking soda, baking powder, vanilla extra, and peanuts. Mix until thoroughly combines.
Refrigerate dough for at least 3 hours.
Heat oven to 375°F.
Shape dough into 1¼ inch balls, about the size of a walnut, and place on ungreased cookie sheet. Flatten with a fork in a criss-cross pattern.
Bake 9 to 10 minutes.
Cool for about a minute on the baking sheet and then transfer to a rack to cool completely.
Makes 54 cookies.
Per Cookie: 64 Calories; 4g Fat (50.3% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; ½ Fat; ½ Other Carbohydrates.
Chewy Peanut Butter, Chocolate Chip Cookies
Cookies: 60
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1½ cups dark brown sugar — packed
½ cup butter — softened
½ cup shortening
2 whole eggs
1 cup peanut butter, chunky
2 teaspoons &nbs
p; vanilla extract
2½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons honey
2 cups semisweet chocolate chips
Preheat oven to 350°F.
Cream together the butter, shortening and brown sugar until light and fluffy.
Beat in eggs, peanut butter, honey and vanilla extract. Mix until combined thoroughly.
Beat in flour, salt, baking powder and baking soda. Mix well.
Beat in chocolate chips until evenly distributed.
Scoop by heaping teaspoonful onto ungreased cookie sheet. Bake 10 minutes.
Immediately remove to wire rack to cool.
Per Cookie: 126 Calories; 7g Fat (49.8% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 78mg Sodium. Exchanges: ½ Grain (Starch); 0 Lean Meat; 1½ Fat; ½ Other Carbohydrates.
Fluffy Cake with Fruit Filling
Serving Size: 16
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter — softened
1½ cups granulated sugar
4 whole eggs
1 teaspoon almond extract
2 cups all-purpose flour — sifted
2 teaspoons baking powder
21 ounces pie filling — Use your favorite flavor of fruit pie filling.
Heat oven to 350°F.
In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the flour and baking powder. Mix until smooth.
Butter a 13x9x2 inch pan. Spread the batter evenly in the buttered pan. Spoon pie filling onto the cake in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350°F for 45 to 50 minutes or until golden and cake tests done.
The fruit filling will sink into cake while it bakes.
Per Serving: 250 Calories; 13g Fat (45.9% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 196mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 2½ Fat; 1½ Other Carbohydrates.
Salads
I’m Making This Up As I Go Along Pasta Salad
Serving Size: 8
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces macaroni — cooked and drained
4 whole hard-boiled eggs — chopped
4 whole sweet pickles — chopped
2 ounces pimiento — diced
4 ounces black olives — sliced
1 medium sweet onion — diced fine
3 tablespoons balsamic vinegar
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
½ teaspoon seasoned pepper
1 tablespoon salad herbs
1 tablespoon Dijon mustard
¼ teaspoon paprika
Cook macaroni according to package instructions; drain. Place in large bowl along with eggs, pickles, olives, pimentos, and onion.
In a small bowl mix the vinegar, mayonnaise, salt, pepper, salad herbs, paprika, and mustard. Pour over macaroni mixture and mix thoroughly. Chill for at least an hour.
Per Serving: 265 Calories; 13g Fat (43.4% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 526mg Sodium. Exchanges: 1½ Grain (Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; ½ Other Carbohydrates.
Pea Salad
Serving Size: 6
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces frozen peas — thawed
8 ounces water chestnuts — drained and diced
2 ounces pimientos — drained and diced
3 whole sweet pickles, low sodium — drained and diced
4 each green onions — thinly sliced
4 ounces button mushrooms — sliced
½ teaspoon red wine vinegar
½ teaspoon seasoned salt
2 tablespoons light sour cream
¼ cup light mayonnaise
Mix peas, water chestnuts, pimentos, pickles, mushrooms and green onions together in a medium bowl.
Mix red wine vinegar, salt, sour cream, and mayonnaise together until smooth. Pour over peas mixture and blend until coated.
Chill for at least 2 hours.
Per Serving: 129 Calories; 2g Fat (15.5% calories from fat); 4g Protein; 25g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 230mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; ½ Vegetable; ½ Fat; ½ Other Carbohydrates.
Zippy Potato Salad
Serving Size: 8
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6  
; medium potatoes — cubed
3 tablespoons white wine vinegar
1 medium onion — chopped
1 clove garlic — minced
4 whole sweet pickles — chopped
4 whole eggs, hard-boiled — chopped
1 cup low-fat mayonnaise
½ teaspoon seasoned salt
¼ teaspoon paprika
½ teaspoon seasoned pepper
1 tablespoon Dijon mustard
2 stalks celery — chopped
Place potatoes in pan with boiling water; cover and cook until tender when pierced, about 20 to 25 minutes. Drain and cool slightly. Place in large bowl.
Add celery, garlic, pickles, eggs and onion.
In a small bowl combine vinegar, mayonnaise, Dijon mustard, salt, pepper and paprika.
Add dressing to potato mixture and mix thoroughly.
Cover and chill 4 to 6 hours or until next day. Makes 8 servings.
Per Serving: 216 Calories; 11g Fat (44.9% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 413mg Sodium. Exchanges: 1 Grain (Starch); ½ Lean Meat; ½ Vegetable; 2 Fat; ½ Other Carbohydrates.
Other Foods
Deviled Eggs
Serving Size: 12
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 whole eggs, hard-boiled
4 tablespoons low-fat mayonnaise
¼ teaspoon paprika
¼ teaspoon garlic salt
1 teaspoon chives, freeze-dried
1 teaspoon Dijon mustard
Cut eggs in half lengthwise. Put yolks in small bowl.
Add rest of ingredients to egg yolks and mix until fluffy.
Spoon or pipe egg yolk mixture back into egg whites.
Per Serving: 53 Calories; 4g Fat (70.1% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 108mg Cholesterol; 102mg Sodium. Exchanges: 0 Grain (Starch); ½ Lean Meat; 0 Vegetable; ½ Fat; 0 Other Carbohydrates.
Mini Pizzas
Serving Size: 24
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces no salt added tomato sauce
6 ounces tomato paste
1 small onion — diced
2 cloves garlic — minced
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
12 whole English muffins — split
7 ounces pepperoni slices
1 cup Italian five cheese
In a small bowl mix tomato sauce, tomato paste, onion, garlic, Italian seasoning and crushed red pepper.
Split the muffins into 2 slices.
Spread 1 tablespoon of the sauce mixture, top with 4 slices of pepperoni, and sprinkle with cheese.
Toast in a toaster oven set to medium to dark and heat or under broiler in regular oven until cheese melts.
Pizza Rolls
Serving Size: 32
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces no salt added tomato sauce
32 each Pillsbury crescent rolls
1 tablespoon dried onion — minced
½ teaspoon garlic — dried and minced
½ teaspoon Italian seasoning
2 cups Italian five Cheese
In a small bowl mix tomato sauce, onion, garlic and Italian seasoning. Let stand 10 minutes until onion and garlic have re-hydrated.
Separate crescent rolls into pieces. Spread 1 tablespoon of the sauce down the entire length of the roll. Sprinkle with cheese. Roll up from large end.
Place on an ungreased cookie sheet and bake at 375°F for 15 minutes.
Per Serving: 161 Calories; 10g Fat (54.7% calories from fat); 6g Protein; 12g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 328mg Sodium. Exchanges: ½ Grain (Starch); 0 Vegetable; 1 Fat.
Crockpot Baked Beans
Serving Size: 12
Amount Measure Ingredient — Preparation Method
——– ———— ——————————-
2 pounds small white beans
½ cup brown sugar — packed
2 large onions — cut in chunks
¼ cup dark molasses
¼ cup maple syrup
6 ounces no salt added tomato paste
3 tablespoons Dijon mustard
1 tablespoon low sodium Worcestershire sauce
12 &n
bsp;ounces cherry cola
Soak beans in water overnight.
Drain beans. Add all ingredients to a crockpot and stir to coat beans. Cook on low for 8 to 10 hours or until the beans are cooked through.
Per Serving: 347 Calories; 1g Fat (3.0% calories from fat); 17g Protein; 70g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 83mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 1 Other Carbohydrates.
Crockpot Chili Con Carne (For chili purists this is not the chili you are looking for, move along, move along 😉
Serving Size: 8
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef, extra lean
1 medium onion — diced
2 cloves garlic — minced
32 ounces low sodium kidney beans, canned — drained
14½ ounces tomatoes, Tex-Mex style — drained
4 ounces green chilies — drained
½ teaspoon salt
2 tablespoons chili powder
1 tablespoon low sodium Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon cumin
8 ounces no salt added tomato sauce
1 cup red wine
In crockpot, combine meat with the rest of the ingredients. Cover and cook on high 3 to 4 hours.
Per Serving: 298 Calories; 10g Fat (33.6% calories from fat); 19g Protein; 28g Carbohydrate; 10g Dietary Fiber; 39mg Cholesterol; 534mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Oriental Meatballs in Plum Sauce
Serving Size: 16
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef, extra lean
½ cup bread crumbs — plain
1 whole egg
1 clove garlic — minced fine
1 teaspoon ginger root — minced fine
3 teaspoons green onions — minced fine
1 tablespoon low sodium soy sauce
15 ounces purple plums in heavy sauce
½ cup chili sauce — I use Tiger Sauce brand chili sauce
1 tablespoon Dijon mustard
Remove pits from plums. Place plums, juice from plums, chili sauce and Dijon mustard in a blender. Process until smooth.
In a medium size bowl add ground beef, bread crumbs, egg, garlic, ginger, green onions and soy sauce. Mix well.
Shape meat into 64 ¾ to 1 inch meatballs. Place in a 13x9x2 inch pan. Cover with sauce.
Bake in a 350°F oven for 20 minutes.
Per Serving: 110 Calories; 5g Fat (44.2% calories from fat); 6g Protein; 9g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Macaroni and Cheese
Serving Size: 8
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces fat-free evaporated milk
16 ounces elbow macaroni
1 small sweet onion — minced
2 cloves garlic — minced
3 tablespoons butter — divided
2 tablespoons low sodium Worcestershire sauce
2 tablespoons Dijon mustard
2 cups bread crumbs — unseasoned
1 cup low sodium Colby cheese — shredded
1 cup Monterey Jack cheese — shredded
4 cups low-sodium cheddar cheese
1 teaspoon ground nutmeg
1 tablespoon garlic powder
Heat oven to 350°F.
Cook macaroni in boiling water per directions. Drain. Put in 2-quart casserole.
Melt 1 tablespoon of butter in large saucepan. Add onion and garlic. Cook until softened.
Add milk, Worcestershire sauce, nutmeg and mustard to saucepan. Add cheese one cup at a time and stir until melted.
Add cheese sauce to macaroni in casserole dish. Mix well.
Melt butter in small fry pan. Add bread crumbs and garlic powder and stir until bread is toasted. Sprinkle on top of macaroni and cheese.
Bake for 30 minutes.
Per Serving: 740 Calories; 34g Fat (42.0% calories from fat); 35g Protein; 72g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 483mg Sodium. Exchanges: 4 Grain (Starch); 3 Lean Meat; ½ Vegetable; ½ Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.
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