January 28, 2012

Easy Potatoes



Makes 6 Servings

10 - Red potatoes
1 cup - Ranch dressing
1 Tbsp - Parsley
1 cup - Shredded cheese
1 - Garlic, minced
Fresh ground pepper to taste
Optional: bacon, chopped

Preheat oven to 350 degrees.

1. Combine all ingredients and put into a glass plan.  Make sure to spray with non-stick spray.

2. Cover glass pan with foil and bake for 40 minutes.

3. Take the foil off, and then bake for an additional 20 minutes or until done.

January 27, 2012

Twice Baked Potatoes



Makes 4 servings

4 - Baking potatoes
1 cup - Light Sour cream
2 cup + 1/4 cup - Sharp cheese
2 Tbsp - Light Butter
1/4 cup  - Bacon, chopped
1 Tbsp - Light Ranch dressing

Salt and pepper to taste

Preheat oven to 375 degrees.

1. Individually wrap each potato in foil and bake for 1 hour or until tender.  Cool on your counter until cooled off enough to handle.

2. Cut a thin slice off the top of each potato and discard, scoop out the inter potato leaving a thin shell.

3. In a bow, mash the potato insides with butter.  Then stir in the sour cream, ranch, cheese, bacon, parsley, salt, and pepper.

4. Spoon the mixture into the potato shells. Top with more cheese.

5. Place on a baking sheet and bake for an additional 20-25 minutes or until the cheese has melted.

January 18, 2012

Beer Bread


Make 16 slices

Ingredients
3 cups self-rising flour or 3 cups all-purpose flour + 3 tsp baking powder + 1 tsp salt
1/4 cup sugar
12 ounces beer
2 tablespoons melted butter
1 tsp Thyme
½ tsp – Garlic powder

Directions
Preheat the oven to 375 degrees.

1.      Butter a loaf pan and set aside.
2.      In a large bowl, combine the flour, sugar, thyme, garlic, and beer and mix well.
3.      Pour the batter into the loaf pan and bake for 40-50 minutes.
4.      5 minutes before the bread is done, remove from oven, brush the top of the loaf with butter and return to oven.

Optional: Serve toasted with oil and vinegar for dipping.

Nutrition Information:
PER SERVING (1 slice): 105 calories, 1g fat, 312mg sodium, 20g carbs, 2g protein

Easy Turkey Chili



Makes 10 Servings

1 lb - Pinto beans
1.5 lbs – Ground Turkey
6 cups- Water
1 – Sweet Onion, chopped
1 cloves garlic, minced
1 can (14oz) – Diced tomatoes

1 can - Black Beans, low sodium (drain and rinse)
1 can - Light Kidney beans, low sodium (drain and rinse)
1 - 2 pkgs – McCormick White Chicken Chili Seasoning

 
Soak your pinto beans overnight.
  1. In a pan place your ground turkey and cook over medium heat until turkey is cooked. Next add a little water, garlic, and chili seasoning. Mix well.
  2. Add pinto beans, diced tomatoes, black beans, kidney beans, turkey mixture, and water into a crock-pot. Turn to low heat.
  3. Cook in crock- pot on low for at least 8 hours. Garnish with sour cream, chopped green onions and cheese if desired.

Nutrition Information:
PER SERVING: 174 calories, 1g fat, 445mg sodium, 24g carbs, 20g protein

January 17, 2012

Cinnamon Spice Cheesecake

 
Makes 9 Servings

½ cup – Chocolate graham crackers, crushed
1 Tbsp – Light Margarine
8 oz – Fat free Cream cheese
¼ cup – Sugar
1 tsp – Vanilla extract
1 tsp – Ground Cinnamon
½ tsp – Ground Nutmeg
6 oz – Non-Fat Vanilla Greek Yogurt
2 – Egg whites
1 Tbsp – Flour
1 Tbsp – Fresh lemon juice
¼ cup – Strawberry Preserve (optional)

Preheat oven to 350 degrees

1.   Coat your baking pan with non-stick spray.
2.   In a food processor crumble your graham crackers until you no longer see chunks (should look powdery). Next, add butter and with a fork mix together until evenly moistened. Spread evenly onto the bottom of your pan.
3.   In an electric mixer beat the cream cheese, vanilla, cinnamon, nutmeg, and vanilla until smooth. Gradually add the yogurt, lemon juice, flour, and egg whites.
4.   Pour mixture over graham crackers.
5.   Stir the preserve until smooth. Drop small spoonful’s of preserve on top of the cream cheese mixture. Using a knife swirl the preserve throughout.
6.   Bake 25 minutes or until center is set. Cool to room temperature then chill in the refrigerator for a few hours. Serve once chilled.

PER SERVING w/ Strawberry Preserve (1 slice): 94 calories, 1g fat, 218mg sodium, 14g carbs, 7g protein

PER SERVING (1 slice): 89.5 calories, 1g fat, 218mg sodium, 12g carbs, 7g protein

January 15, 2012

Banana Nut Bread



Makes 16 Servings (1 slice per serving)

Ingredients
3 - Bananas, smashed
2 tsp - Cinnamon
1 tsp - Ground Nutmeg
1/2 cup - Chopped Walnuts
1/2 cup - Light Margarine
1 1/2 cup - Sugar
2 Tbsp - 1% Milk
1 tsp - Vanilla Extract
1 cup - Whole Wheat Flour
1 cup - All-Purpose Flour
2 - Eggs
1 tsp - Baking Soda
1/2 tsp - Salt

Preheat oven to 325 degrees
  1. In a mixing bowl, add margarine and sugar. Mix until light and fluffy. Next, add eggs one at a time and beat until well mixed.
  2. Turn your mixer to a low speed and slowly add the mashed banana, milk, vanilla, cinnamon, and nutmeg until well blended.
  3. In a separate bowl combine the wheat flour, all-purpose flour, baking soda, and salt. Slowly add the flour mixture into the banana mixture. Make sure your mixer is on a low setting so that the flour doesn't get all over your counters. :) Once mixed, fold in the walnuts.
  4. Grease your loaf pan and then pour your mixture into the pan. Bake for 70 minutes or until the toothpick in the center is clean. Cool for at least 10 minutes before removing from the loaf pan.
PER SERVING (1 slice): 192 calories, 8g fat, 147mg sodium, 35g carbs, 3g protein