Saturday, November 28, 2015

Mini BlueberryLemon Cheesecakes


Mini Cheesecakes
Serves: 18
  • 1 cup graham cracker crumbs
  • ¾ cup sugar + 2 tablespoons additional
  • 3 tablespoons butter
  • Three 8 oz pkg cream cheese, softened
  • 3 eggs
  • 1 cup heavy whipping cream
  • 2 cups blueberries
  • 1 tablespoon lemon zest
  1. Preheat oven to 325°
  2. Combine the graham cracker crumbs, butter & 2 tablespoons of sugar.
  3. Press into 18 paper-lined muffin pan cups. Set aside.
  4. Using a mixer on low speed, beat cream cheese, vanilla and the remainder of the sugar until smooth.
  5. Add eggs 1 at a time. Mix well.
  6. Pour over crust.
  7. Bake for 25-30 minutes until the centers are set.
  8. When completely cools refrigerate for at least 2 hours before serving.
  9. Before serving, beat the heavy whipping cream on high speed until stiff peaks form. Spread onto the cheesecakes. Top with blueberries and lemon zest

Friday, November 27, 2015

Chicken Enchiladas

3 cups cooked chicken breast
1/2 can of Rotel
2 cans cream of chicken soup
8 oz shredded cheddar cheese
1 small onion, finely chopped
1 tablespoon salt
12 tortillas

  • Preheat oven to 350 degrees.
  • Cover the bottom of a casserole dish with half of the chicken.
  • Top this with 6 of the tortillas that have torn into pieces.
  • Repeat both of these layers again.
  • Mix together the chopped onion, Rotel and soups.
  • Pour the soup mixture over the layers.
  • Top with cheese.
  • Bake for 30-45 minutes.

Granny's Swiss Steak

1/4 cup vegetable oil for frying
4 oz cube steak
1/2 teaspoon salt
1/4 teaspoon black pepper
1 med onion, finely chopped
1 green pepper, chopped
1/2 cup flour
1 stalk of finely chopped celery
6 oz can of mushroom pieces
1 envelope of dry onion soup mix
1/2 teaspoon oregano
1-1/2 cups tomato juice
1 cup ketsup

  • Preheat oven to 350
  • Heat oil in skillet over med-high heat
  • Arrange steaks in a 9 x 13 pan, sprinkle with the green peppers, onion, celery,  mushrooms and oregano.
  • Combine the tomato juice, soup mix, ketsup, and flour. Pour over meat.
  • Bake for 1 hour.

Tuna Macaroni Skillet

1 can of cream of chicken soup
2-1/4 cups water
10 oz pkg frozen vegetables
7 oz pkg elbow macaroni
2 cans of Tuna Fish
3 oz can french fried onions

  • In a skillet, mix the& soup and water.
  • Stir in vegetables & macaroni.
  • Heat to boiling; reduce heat, cover & simmer until macaroni is tender. (about 15 minutes)
  • Stir in tuna. Heat  until tuna is warm.
  • Sprinkle with french fried onions

Banana Nut Bread

1 teaspoon butter (to grease pan)
2 cups flour
1 scoop whey protein powder (vanilla or unflavored)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup mashed bananas
1/3 cup vegetable oil
2 eggs
1 teaspoon pure vanilla
1/2 cup water
1 cup chopped walnuts

  • Preheat oven to 325◦
  • Combine above ingredients.
  • Bake for approx 55 minutes or until a knife inserted comes out clean.
Serves 16

Calories 167, Fat 11g, Carb 15mg, Fiber 1g,

Zucchini Muffins

1-1/2 cups grated zucchini, patted dry
1-1/2 cups rolled oats
1-1/2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1/4 teaspoon nutmeg
2 teaspoons ground cinnamon
1/4 cup honey
3/4 cup unsweetened applesauce
8 oz crushed pineapple, drained
1 teaspoon vanilla
2 egg whites
1/4 cup unsweetened pineapple juice concentrate
1/4 cup pecans, chopped
1/4 cup raisins
2 tablespoons flax seed meal

  • Preheat the oven to 325 degrees
  • In a large mixing bowl, combine the zucchini, oats, flour, baking soda, cream of tartar, nutmeg, and cinnamon. Mix and set aside.
  • In a separate bowl, combine the honey, applesauce, pineapple, cranberries, vanilla extract, egg whites and pineapple juice concentrate.
  • Combine the wet mixture with the dry mixture, stirring only until combined. Don't over mix.
  • In another bowl, mix the pecans and the flax seed meal. Set aside.
  • Pour muffin batter into paper-lined muffin tins.
  • Top each muffin with 1/2 teaspoon of pecans
  • Bake for 20 minutes
* I have not yet made these.

* Calories 123, fat 2g, cholesterol 0mg, carbs 25mg, protein 3 mg

* Recipe obtained from the library book, "Beating Sugar Addiction For Dummies"

Sugar-Free Brownies

1 tablespoon butter (to grease pan)
1 cup whole wheat flour
1/4 cup cocoa
1/2 teaspoon baking powder
2/3 cup unsweetened apple juice concentrate.
1/4 cup canola or veg oil
2 egg white
1/4 cup chopped walnuts
1 mashed bananas

  • Preheat oven to 350◦ 
  • Grease a 9 x 13 pan with butter
  • In a large mixing bowl, sift together the flour cocoa, and baking powder.
  • Add the apple juice concentrate, oil, egg, walnuts, and banana. Mix weill.
  • Pour into the prepared pan and bake for 30 minutes.
  • Allow the brownies to cool before cutting in 12 pieces.

Calories 139, fat 8g, cholesterol 2.5, sodium 18mg, carbs 17g, fiber 2g, protein 2.5

***Image courtesy of PANPOTE at***