D-Feast Friday - Citrus Cheesecake

Citrus Cheesecake

INGREDIENTS
nonfat cooking spray
1 cup graham cracker crumbs
2 T brown sugar
2 T butter or margarine, melted


Filling Ingredients:
1/2 cup of sugar
1/3 cup wheat flour
1 tsp vanilla extract
2- 8oz pkg of  cream cheese
2 eggs
1/2 cup milk
1/3 cup sour cream 
1 T fresh lemon juice
1T. fresh line juice
1T. fresh orange juice
1 lemon peel, grated
3 egg whites
1/4 cup sugar

DIRECTIONS
1. Preheat oven to 300 F.

2. Prepare the crust: Coat a 9-inch springform pan with cooking spray. In a medium bowl, mix crumbs, brown sugar and butter then firmly press mixture into bottom and 2 inches up the sides of the pan.

3. Prepare the filling: In a large sized mixing bowl, combine sugar and flour then add vanilla, cream cheese, and eggs. Beat until smooth. Add milk, sour cream, citrus juices and peels and beat until smooth.

4. In a separate mixing bowl, using clean and dry beaters, beat egg whites at room temperature at high speed until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time and beat until stiff peaks form. Gently fold egg white mixture with cream cheese mixture.

5. Pour into prepared crust and bake at 300� F for 1 hour or until set. Remove from oven and let completely cool on a wire rack. Cover and chill for 4 hours or overnight.

6. Sprinkle with grated lemon, lime and orange zest before serving (optional.)

Serves 12.


appx 26 carbs per slice

D-Feast Friday - Banana Nut Granola

Banana Nut Granola 

INGREDIENTS
1 cup raw almonds
1 small ripe banana
1/2 cup brown rice syrup (or honey or maple syrup)
3 cups barley flakes
5 cups old-fashioned oats (or all oats)
1/2 cup ground flaxseed
1/2 cup unsweetened coconut (optional)
1 tablespoon ground cinnamon

DIRECTIONS
Preheat oven to 350F.

Place the almonds in a food processor and process until finely ground, about two minutes. Add banana and syrup and process for a minute, until ingredients are smooth and pourable.

Place oats and barley in a large bowl, then pour on the banana mixture. Mix well.

Spread on a baking sheet and bake for 30 minutes, stirring every 10 minutes.

Makes 16 1/2 cup servings.


Total Carbs: 35.9g
Protein: 7.6g

D-Feast Friday - Salsa Turkey Burgers

Nablopomo ~ Day 29

We LOVE Turkey burgers in our house.  This is a nice way to mix it up for something new!

INGREDIENTS
1 lb ground turkey (99% fat free)
1/3 cup seasoned bread crumbs
4 tbsp chunky salsa (use medium or hot for extra kick)

DIRECTIONS
Combine all ingredients until well mixed.
Add salt and pepper to taste.
Divide into 4 patties.
Spray a frying pan with cooking spray and cook over medium heat until cooked thoroughly (about 10 minutes), flipping once about half-way through.

Number of Servings: 4
Carbs per burger: about 7 

D-Feast Friday - Caribbean Chicken

Nablopomo ~ Day 22

Caribbean Chicken
A quick meal for busy summer evenings!

INGREDIENTS

• 1 pound skinned and boned chicken breasts, cut into bite size pieces
  
• 2 cups pineapple tidbits, drained, reserve 1/4 cup pineapple juice
  
• 1 cup chopped green pepper
  
• 1 cup water
  
• 1 tablespoon cornstarch
  
• 2 tablespoons cider vinegar
  
• 2 tablespoons brown sugar
  
• 1/8 teaspoon dried garlic powder
  
• 1/8 teaspoon dried ginger
  
• 1 medium diced banana
  
• 1/4 cup slivered almonds
  
• 1 cup uncooked brown rice

DIRECTIONS
1. In a large sauce pan cook rice according to package directions.

2. In a large skillet sprayed with vegetable cooking spray, sauté chicken for 5 minutes until tender. Stir in pineapple and green pepper.

3. In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.

4. Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.

5. Fold in banana and almonds. Heat through.

6. Prepare brown rice according to package directions.

7. Serve over cooked brown rice.


Makes 6 servings (approx 4 oz chicken with 1/3 cup cooked rice) 
Carbs per serving - about 34

D-Feast Friday - Strawberry Sandwich

Nablopomo ~ Day 15

This is a great dessert that's delicious when strawberries are in season and it is oh so YUMMY!

INGREDIENTS
3 T cream cheese, low fat, softened
1 c strawberries, sliced
1 whole wheat pita bread
1 sprig fresh mint

DIRECTIONS
Cut pita bread in half. Gently open pocket. Combine cream cheese with 1/4 cup of the strawberries, mashing the berries as you mix. Spread half of mixture inside each half of the pita. Fill with remaining strawberries. Heat a cast iron pan or skillet to warm. Spray sandwich with nonstick spray and grill both sides until golden. Enjoy warm. Garnish with mint.

Number of Servings: 2
Carbs per serving: about 21

D-Feast Friday - Fruit Kebabs with Coconut Yogurt

Nablopomo ~ Day 8

A favorite summer time treat ~ Enjoy!

INGREDIENTS
1 1/2 c low-fat vanilla yogurt
1 1/2 T flaked coconut
1 1/2 T reduced-sugar orange marmalade
various fruits: melon, pineapple, apples, pears, blackberries, strawberries, kiwis, etc.
NOTE: If using pear or apple, toss the cut fruit with lemon juice to prevent browning!

DIRECTIONS
Combine the yogurt, coconut and marmalade; cover and chill.
Thread fruits alternately onto 20 (6-inch) wooden skewers.
Serve kebabs with coconut dip on the side.
For some extra flavor and crunch: Toast the coconut in the oven until golden brown. Allow coconut to cool, then add to yogurt mixture.


Serves 20: 1 skewer with 1 tablespoon of yogurt
1 skewer is about 9 carbs.

D-Feast Friday - Lentil Soup

This is my husband's favorite soup. :)

Lentil Soup
Ingredients:
1 cup dry lentils
1 cup sliced carrots (about 2 medium)
1/2 cup chopped celery
1/2 cup chopped onion
2 tbs instant chicken bouillon granules
5 to 6 cups of water (or you can use about 3 to 4 cups of chicken stock)
1/2 tsp dried sage, crushed or 2tsp of snipped fresh sage
1/8 tsp ground black pepper
2 cloves of garlic, minced
6 oz fully cooked smoked sausage links, quartered lengthwise and sliced
grated Parmesan 


Directions:
In a large pot combine the lentils, carrots, celery, onion, bouillon granules, sage, ground pepper, garlic and water.  Bring to a boil and reduce heat.  Cover and simmer for 30 minutes until vegetables are tender.  Stir in sausage and simmer for another 25-30 minutes. Serve with grated Parmesan.  


*add more water for thinner soup, add less water and simmer longer for thicker soup


makes about 8 - 1 cup servings - about 36 carbs per serving. 


Lorraine over at This is Caleb has another fabulous version of Lentil Soup to try!

D-Feast Friday - New Years Edition

Here are a few of my favorite New Years Treats. 

Pickle Wraps

Ingredients

• 8 kosher dill pickles, patted dry
• 2 (8 ounce) packages cream cheese, softened
• 2 1/2 ounces thin-sliced beef luncheon meat

Directions

1. Spread or pat cream cheese around each pickle. Wrap 2 sheets of meat around each pickle. Refrigerate pickles overnight, slice before serving.

Sticky Corn

Ingredients

1 stick butter 

3/4 cup sugar

1/2 cup Karo Syrup

1 tsp Vanilla

Directions

1. Boil butter sugar and syrup for about 2 minutes.  Add vanilla.  Pour over a Extra large bowl of popcorn.  (about 3 bags popped) Enjoy! 

Black Velvet  (just got this recipe this morning off the Early Show but I will be using it!)

Ingredients

 
Champagne or sparkling wine (the recommended Brut Champagne)
Stout beer

Directions

Fill a Champagne flute halfway with chilled stout beer (they recommended Goose Island Bourbon County Vanilla Stout) the top off with your favorite chilled Champagne. 

I hope you all have a Wonderful New Years Eve!  

D-Feast Friday - Skillet Parmesan Zucchini

Happy Friday!  

Here is one of our family favorites!

Skillet Parmesan Zucchini 

Ingredients:
1/2 lb multi-grain spaghetti, uncooked
1 red pepper, chopped
1 small onion, chopped
4 small zucchini (1 lb) thinly sliced
1/2 cup spaghetti sauce
3/4 cup shredded mozzarella cheese
2 tbsp Parmesan cheese


Directions: 
Cook spaghetti according to package directions. Meanwhile cook and stir peppers, and onions in large skillet on medium heat for 5 minutes.  Add zucchini; cook 8 minutes or until vegetables are crisp-tender, stirring occasionally. Top with cheeses; cook, covered 1 minutes or until mozzarella is melted.  Drain spaghetti, place on platter and top with sauce.  


Makes 4 - 2 cup servings
Carbs: 49g Protein: 17g

D-Feast Friday - Comfort Mac N Cheese

My all time favorite home made Mac n Cheese Recipe

Ingredients:
2-1/2 cups uncooked elbow macaroni. (I use whole wheat sometimes)
6 tablespoons of butter, divided
1/4 cup all purpose flour
1 tsp salt
1 tsp sugar
2 cups milk
1/2 jar (8 oz) Cheesy Ragu Double Cheddar Sauce
1-1/3 cups small curd cottage cheese
2/3 cup sour cream
2 cups (8 oz) shredded Colby jack or mild cheddar cheese
1-1/2 cups soft bread crumbs


Directions:
Cook macaroni according to package directions; drain.  Place in greased 2-1/2 quart baking dish.  In saucepan, melt 4 tbsp of butter.  Stir in flour, salt and sugar until smooth.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; stir in cheddar sauce, cottage cheese and sour cream.  Pour over macaroni.  Sprinkle with Colby jack cheese.  Melt remaining butter and toss with bread crumbs; sprinkle over top.  Bake, uncovered at 350 degrees for 30 minutes.  Makes about 8 servings.  


Carbs per serving: 33

D-Feast Friday - Chicken Enchiladas

One of my favorite enchilada recipes!  I love it because you can choose the intensity of the heat with some of the ingredients you choose.  

Ingredients
1 can (10oz) enchilada sauce, divided
4 oz cream cheese, cubed
1-1/2 cups salsa
2 cups cooked cubed chicken
1 can(15-1/2oz) pinto beans, rinsed and drained
1 can (4oz) chopped green chilies
10 flour tortillas
1 cup shredded Mexican cheese blend
Shredded lettuce, chopped tomatoes, sour cream and sliced black olives; optional


Directions: 
Spoon 1/2 enchilada sauce into a greased 13x9 baking pan.  In large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended.  Stir in the chicken, beans, and chilies.  Place about 6 tablespoons of chicken mixture down the center of each tortilla.  Roll up and place seam side down over sauce.  Top with remaining enchilada sauce; sprinkle with cheese.  Cover and bake at 350 degrees for 25-30 minutes or until heated through.  Serve with lettuce, chopped tomatoes, sour cream and black olives, if desired.  


Serves 10
Carbs per serving: 48

D-Feast Friday - Chicken Bundles

I got this recipe from a friend who brought over a meal after I had Audrey.  It has been a favorite ever since. 

Chicken Bundles


Ingredients:
2 pkg crescent rolls
1pkg (8oz) cream cheese
2 tbsp butter, melted
4 cups cooked chicken, diced
1/2 tsp salt
1/4 tsp black pepper
1/4 cup of milk
1-1/2 tbsp minced onion
2 tbsp pimiento, minced


Directions:
Blend together cream cheese and melted butter.  Add chicken, salt pepper milk onion and pimiento. Mix well.  Unroll crescent dough leaving rolls in 8 inch rectangles, sealing perforations.  Spoon chicken mixture into middle of each rectangle.  Bring corners to middle, pinch and seal all edges.  Bake on un-greased cookie sheet at 350 degrees for 20-25 minutes until just browned. 


Makes 8 "bundles".
22 carbs each

D-Feast Friday - Baked Potato Soup

I have had a few requests for this recipe lately so I thought I would share.  Enjoy! 

Ingredients:

7 large (baking) potatoes, diced small with skin on 1 1/2 c onion, diced fine 3 cloves garlic, minced 2 tbs Celery salt 2 c chicken stock, low sodium 4 c 2% milk 1/4 t white pepper 1 cup of bacon bits 3 T Scallions, chopped, for garnish 1 c cheddar cheese, shredded

Directions:

Wash and dice potatoes into 1/2 to 1inch cubes. In a large saucepan add diced potatoes, onion, garlic, celery salt, white pepper, and chicken stock.  Bring to a boil and simmer until potatoes are soft, about 20 minutes.  Add milk and bacon bits.  Simmer another 20-30 minutes.  Serve with a garnish of scallions and cheese.  

*you can also bake the potatoes in the microwave or oven and then dice them.  If you do it that way just bring the potatoes, onion, garlic, celery salt, white pepper and chicken stock to a boil. Reduce heat and slowly add milk. Simmer for another 20 minutes.  Serve with garnish of scallions and cheese. 

**you can also add 1c of low fat sour cream for a even creamier soup or use the sour cream as a garnish. 

Recipe makes 15 one cup servings

Carbs per serving: 36

D-Feast Friday - Two in One!

Lucky you!  You get two recipes today!!! 

Country Salisbury Steak and Cheesy Potatoes.  

A friend made the Cheesy Potatoes for me after I had one of the girls.  It has been a favorite ever since!  I love these two together for a meal. I usually have a salad too.  

Country Salisbury Steak 

Ingredients:

1-1/2 lbs of lean ground beef

1 pkg (6oz) of stuffing mix for chicken

1-1/2 cups of water, divided

3/4 cup chopped onion

1 pkg (8oz) fresh mushrooms, sliced

1/2 cup of BBQ sauce

Directions:

Preheat oven to 375 degrees.  Mix mean, stuffing mix, 1-1/4 cups of the water and onions until blended.  Shape into six 1/2 inch thick oval patties.  Place on baking pan.  Bake 25 minutes or until cooked through. 

Meanwhile spray large skillet with cooking spray.  Add mushrooms; cook on medium heat 5 minutes or until lightly browned, stirring occasionally.  Add BBQ sauce and remaining 1/4 cup of water.  Cook 1 to 2 minutes or until heated through.  Serve over patties. 

Carbs: Approx 30  per patty

Cheesy Potatoes

Ingredients: 

2lb bag of frozen hash browns, thawed. 

1 can cream of chicken soup

1 cup of milk

1/2 pint sour cream

2 cups sharp cheddar cheese

1 cup of chopped onion

1/4 butter

1 tsp salt

1/2 tsp of pepper

Directions:

In a large saucepan, saute onions with butter, salt and pepper until soft.  Add milk, soup and cheese.  Heat until well blended.  Remove from heat and add sour cream.  Stir in potatoes.  

Pour into a 9x13 baking pan.  Bake at 350 degrees for 40-45 minutes.  

Carbs: 19.6 for 1/2 cup

D-Feast Friday

In honor of the beautiful Fall weather, I thought I would share my favorite Apple Pie Recipe.

My Best Apple Pie


Ingredients-Pastry: 
2 cups flour
2 tbsp. brown sugar
3/4 tsp. salt
1/4 tsp. cinnamon
2/3 cup shortening
1 tbsp. cider vinegar
5 to 6 tbsp. ice water


Ingredients-Filling:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
8 apples peeled and sliced
1 tbsp lemon juice
2 tbsp honey
1 tbsp of butter, cut up
1 lg egg white slightly beaten


Directions:
To make pastry: Combine flour, brown sugar, salt and cinnamon. Cut in shortening until coarse crumbs.  Sprinkle vinegar over flour mixture. Add ice water, 1 tbsp at a time until mixture holds together.  Do not overwork the dough.  Make 2 balls, one larger then the other.  Refrigerate for 30 minutes. Use smaller ball and roll out pie shell.
Meanwhile for filling combine sugar, flour, cinnamon, nutmeg and salt.  Stir in apples and lemon juice.  Fill pie shell.  Drizzle with honey and dot with butter.  Roll remaining pastry into 11 inch circle.*  Place over shell and filling.  Crimp sides of pastry together and cut out vents.  Brush with egg whites.  Place foil over edges to keep from burning.  
Bake 55-60 minutes at 350 degrees until pastry is light brown.  


*you can also make a lattice top.  


Appx. 45carbs for 1/8 of a 9" pie

D-Feast Friday

Vegetable Fried Rice

Ingredients
3 Cups cooked brown rice
1 pkg. frozen mixed vegetables (or 2 cups fresh)
1 small onion
2 eggs
2 tsp olive oil
3 teaspoons soy sauce

Directions
In a large pan, heat oil on med-high heat. Add onion and rice. Stir and cook until onion is soft. Reduce heat to medium and add vegetables to rice mixture. Cook 2 minutes for frozen and 5-7 minutes for fresh vegetables. Spread the mixture out to the sides of the pan, leaving  space in the middle to scramble the eggs. Add the eggs and scramble until cooked firm. Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.

Serves 8
Total Carbs: 23

D-Feast Friday!

Cilantro-Lime Tilapia
INGREDIENTS:
 4 oz Tilapia fillet
1 tsp olive oil
Juice from half a lime
1/2 tbsp chopped fresh cilantro
1/2 cup cooked spinach
1/4 cup chopped fresh tomatoes
1 tbsp shredded Parmesan cheese
Garlic/garlic powder (optional)
DIRECTIONS:
Brush fillet with 1 tsp olive oil.
Squeeze juice from half a lime over fillet.
Sprinkle garlic powder (optional)over fish.
Sprinkle fillet with cilantro .
Broil in oven 6 inches from heat, about 5-7 minutes, or until fish flakes easily with a fork
While tilapia is broiling, place spinach in microwave safe dish.
Toss with garlic powder or minced garlic (optional).
Cook spinach according to package directions.
Keep covered & warm until fillets are done.
Spoon cooked spinach on a plate, place fish over spinach, top with chopped tomatoes and shredded cheese.
Serve with bread if desired.

*The Recipe is for an individual serving; multiply recipe by the number of desired servings (works as a dinner for 2 or 12!).

Number of Servings: 1
Total Carbs: 8g
Protein: 26g 

D-Feast Friday - Cinnamon Pancakes!

Cinnamon Pancakes


Ingredients:
Whole wheat flour, 1 1/2 cups
Baking soda, 1 tsp.
Splenda, 2 tbsp
Milk, 1 cup
Eggbeaters, 1/2 cup
Vanilla Extract, 1 tbsp.
Cinnamon, 2 tbsp. 


Directions:
Mix flour, baking soda and splenda in a bowl.  Mix milk, eggs, and vanilla in another bowl. Beat wet mixture into dry mixture. Stir in cinnamon last.  Serving size is 1/3 cup.  


Makes about 8 pancakes. 

Total Carbs: 18

D-Feast Friday

To date this is my favorite Fried Chicken recipe. Only problem is I don't know the carb count on it.  I had it figured out at one time. This recipe isn't my own, It comes from Sandra Lee on the Food Network.

Ingredients

• 2 cups buttermilk
• 1 tablespoon hot sauce
• Salt and freshly ground black pepper
• 1 whole (3 1/2 to 4 pound) chicken, cut into parts
• 4 cups canola oil
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon poultry seasoning
• 1/2 teaspoon cayenne pepper

Directions

Preheat the oven to 400 degrees F.

In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste. Add the chicken parts and turn to coat completely. Cover and marinate in the refrigerator for 30 minutes to 2 hours.

In a deep heavy-bottomed skillet, heat the canola oil over medium-high heat to 350 degrees F.

Put the flour in a shallow baking dish or pie plate, stir in the baking soda, poultry seasoning, cayenne pepper, and salt and pepper, to taste.

Working in 2 batches, shake off excess buttermilk and put the chicken pieces into flour mixture, coating thoroughly. Carefully add them, in batches, to the hot oil and fry until golden brown on the outside and cooked through, about 5 to 7 minutes. Remove from oil and drain on a paper lined sheet tray. Transfer to a baking sheet with a rack and bake in the oven for 10 to 12 minutes. Remove from the oven and transfer to a serving platter to serve.

ENJOY!

D-Feast Friday: Chewy Molasses Ginger Cookies

It's time for D-Feast Friday!  

Today I am sharing a yummy recipe for Molasses Cookies!  
These Cookies are yummy and low in sugar.  ENJOY! 

Chewy Molasses Ginger Cookies

INGREDIENTS
1/3 C butter or margarine, softened
3/4 C packed Brown Sugar
1/4 C dark Molasses
1tsp Ginger, ground
1tsp Cinnamon, ground
1 egg
1 1/2 C all purpose wheat flour
1/2 C whole wheat flour
1/2 tsp cinnamon
1/4 C granulated sugar

DIRECTIONS
Beat the Butter on medium-high speed in a large mixing bowl for 2 minutes. Beat in the brown sugar. Add the Molasses, Ginger, and Cinnamon, mix thoroughly. Add the Egg. Mix in as much of the flour & wheat flour as you can with the electric mixer. Stir in any remaining by hand. Refrigerate for 1 hour.
Heat oven to 350 degrees Fahrenheit. Spray 3-4 cookie sheets with non-stick cooking spray.
Shape into 1 inch balls, roll in granulated sugar mixed with cinnamon. Place 2 inches apart on prepared baking sheets. Bake for 8-12 minutes, until cookies are set and tops crack.
Makes 48 Cookies

Number of Servings: 48

Nutritional Info
Amount per serving
Calories: 53.4
Total Fat 1.4g
Total Carbs: 9.7g
       Dietary Fiber 0.3mg
Protein 0.7g