Mid week recipes

[cybergranny 0]

Okay, before Idol comes on and while I am not racing around doing something else, I thought I would post a few of my own favorites in case you are looking for something easy mid-week:

 

Low-Calorie Pumpkin Pie

 

 

1 egg

2 egg whites

1 can (15 ounces) solid-pack pumpkin

Sugar substitute* equivalent to 3/4 cup sugar

1/2 cup reduced-fat biscuit/baking mix

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 can (12 ounces) fat-free evaporated milk

1 cup reduced-fat whipped topping

 

In a large mixing bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.

Pour into a 9-in. pie plate coated with nonstick cooking spray. Bake at 350° for 35-40 minutes or until knife inserted near the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers. Yield: 8 servings. Editor's Note: This recipe was tested with Splenda Sugar Blend for Baking.

 

Nutritional Analysis: One piece with 2 tablespoons topping equals 124 calories, 2 g fat (1 g saturated fat), 28 mg cholesterol, 160 mg sodium, 19 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch.

This recipe is 2 points per serving.

Peachy Applesauce Salad

 

 

This is actually a very yummy dish but I prefer it for dessert.

 

1 cup diet lemon-lime soda

1 package (.3 ounces) sugar-free peach or mixed fruit gelatin

1 cup unsweetened applesauce

2 cups reduced-fat whipped topping

1/8 teaspoon ground nutmeg

1/8 teaspoon vanilla extract

1 fresh peach, peeled and chopped

 

In a saucepan, bring soda to a boil. Remove from the heat; stir in gelatin until dissolved. Add applesauce; chill until partially set. Fold in whipped topping, nutmeg and vanilla. Fold in peach. Chill until firm. Yield: 6 servings.

 

Nutritional Analysis: One 1/2-cup serving equals 99 calories, 3 g fat (0 saturated fat), 0 cholesterol, 6 mg sodium, 15 g carbohydrate, 0 fiber, trace protein. Diabetic Exchanges: 1 fruit, 1 fat.

This recipe is 3 points per serving.

Italian Chicken and Penne

 

 

 

8 ounces uncooked penne or medium tube pasta

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces

1 small green pepper, julienned

1/2 cup chopped onion

1 garlic clove, minced

1 tablespoon olive or canola oil

1 cup sliced fresh mushrooms

1 cup halved cherry or grape tomatoes

1 can (8 ounces) pizza sauce

1/2 teaspoon Italian seasoning

1/3 cup shredded reduced-fat mozzarella cheese

Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted. Yield: 6 servings.

 

 

Nutritional Analysis: One serving (1-1/3 cups) equals 288 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 96 mg sodium, 36 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 2 starch, 1 vegetable, 1/2 fat.

This recipe is 6 points per serving.

 

So, I hope you will try these. They are quick and easy.

 

 

 

 

 

 

 

 

 

 

 

[RiKKi 10]

Thanks so much!!! these look delicious!!!

 

One of my fav busy time recipes is just mixing whatever veggies on hand( usually I slice up potatoes, mushrooms, and use baby carrots, I added celery tonight) mix in 1 can ff cream of mushroom soup and a bit of water bake for 1 hr @ 400... the whole thing is worth like 8 points and it will actually serve 4 at about 1c each! I just split it in 2 for dh and I along with a veggie burger or soemthing for a quick easy low point dinner! I love stuff I can throw in the oven and forget~!!