Monday, October 6, 2008

A Few of My Favorites.....

Sweet and Sour chicken

4-5 chicken breasts chopped into chunks. Put in plastic bag with 1 c. flour and salt, peppe,r garlic salt. Shake. Fry chicken (I use olive oil.)
3/4 c. sugar
1 T. soy sauce
1/2 c. white vinegar
pinch salt
5 T. ketchup
1/4 c. pineapple juice and some chunks pineapple

Mix chicken and sauce and pineapple pieces in pan. Bake 45 min at 350. Make 2 cups rice.

BBQ chicken

2 frozen chicken breasts
1/2 c. bbq sauce
2 T. vinegar
1/4 c. brown sugar
4 T. ketchup
Any spices you want to put in, I use Mrs. Dash.
Crock pot on low for 6 hours, on high for 4 hours.

Chicken Pillows (the greatest guilty pleasure ever!!!) I use fat free/low fat on all the ingredients.Then you can have more.=)

Cream together 6-8 oz. cream cheese, 2 c. grilled/cooked chicken, 4 T. butter softened, 1/8 tsp. pepper
Add 1/2 c. chopped celery

Put into crescent rolls and roll up. Dip in butter and coat in italian seasoned breadcrumbs. Bake at 350 for 15-20 min.
Cook cream of chicken soup and 1/2 c. milk together on stove and use as gravy.

Cream cheese banana bread (the softest ever!!!!!)

3/4 c. butter
1-8 oz. pkg cream cheese
2 c. sugar
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1 1/2 c. mashed bananas (approx 3)

Top with cinnamon crumble topping before cooking
1 T. flour
1/2 tsp. cinnamon
1 T. butter
1/2 c. brown sugar
Makes two loaves. BAke at 350 for 45 min to an hour.

Thursday, October 2, 2008

Lemon Zest Cheese Spread/Whipped Topping/Fruit Dip

This is a versatile recipe that can be used as a spread for rolls, scones and bread. OR you can add the optional whipped topping and have it be a frosting for a cake or a fruit dip. I always use it as a fruit dip. This is from my cookbook Sensational Splenda Recipes by Marlene Koch

1/2 c. low-fat cottage cheese
1/4 c. light cream cheese
3 Tbsp Splenda
Zest of 1 lemon
1-2 drops lemon extract (optional)
1 c. light whipped topping (Cool Whip) (for the frosting/dip version)

1. In a food processor, blend the cottage cheese until completely smooth.
2. Add teh cream cheese, Splenda, lemon zest, and lemon extract. Pulse lightly until just blended.
3. Move to a small bowl; cover and refrigerate until time to serve.
*** For the topping/dip: Fold in the whipped topping at the end

Nutrition info: Per Serving (2 Tbsp)
Calories 45, Fat 2g (1.5 sat), Carbs 2g, Fiber 1g, Protein 4g, Sodium 105mg
diabetic exchange = 1/2 fat
WW point comparison = 1 point