Saturday, October 25, 2008

Pumpkin Pie Dip- Healthy Snack

Pumpkin Pie Dip

1 package vanilla instant pudding
1 can low fat evaporated milk

Mix together with a whisk. Let sit in fridge for about 5 minutes. then add:

1 Can pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg

Mix together all ingredients. Return to fridge until ready to eat, at least 10 minutes. Use fruit or crackers as a dip.

posted by Robyn Mons

Thursday, October 23, 2008

Cheesy Crockpot Chicken Dip

Cheesy Crockpot Chicken Dip
  • 1 cup salsa
  • 2 cans cream of chicken soup
  • 3 chicken breasts
Place all items in crockpot and cook on low for 5-6 hours or on high for 3-4 hours. When chicken is completely cooked, shred. Add 16 oz. Velveeta cheese and warm until melted. Serve with tortilla chips.
Posted by Sara P.

Thursday, October 9, 2008

Rice, Black Bean, and Corn Salad

Rice, Black Bean, and Corn Salad
It makes four servings
1 cup cold cooked brown rice.
1/2 cup cooked corn kernals
1/2 green bell pepper, seeded and chopped
1/3 cup canned black beans, rinsed and drained
1 stalk of celery, chopped
1/2 red onion, finely chopped
2 Tablespoons vinegar
1 1/2 Tablesoons fresh lime juice
1 Tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 Tablespoons finely chopped fresh cilantro
1/2 jalapeno pepper, seeded and minced (wear gloves to avoid irritation)

1.) In a large bowl, combine the rice, corn, bell pepper, celery, beans, onion, cilantro, and jalapano.

2.) in a small bowl, whisk the vinegar, lime juice, oil, and salt. Pour over the rice mixture and toss to coat.
Refrigerate, covered, until the flavors are blended, at least 1 hour.

Serving size (one cup): 119 Cal, 4 g fat, 1g sat fat, 0 mg chol, 197 mg sod, 19 g Carb, 3 g Fiber, 3 g Prot, 21 mg Calc. (Points 2) Weight watchers cook book.

Wednesday, October 8, 2008

Angel Food Cake

1 cup cake flour, sifted
1 1/2 cups sugar
9 egg whites
1/4 tsp. salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

1. Preheat oven to 325 degrees.
2. Sift together the flour and 1/2 cup of the sugar. Repeat.
3. Beat the egg whites until foamy. Add the salt an cream of tartar and continue to beat until they hold soft peaks; the tops of the whites should droop a little bit when you remove the beaters. Beat in the remaining sugar and vanilla and almond extracts and continue to beat until the soft peaks become a little stiffer.
4. Gradually and gently fold in the flour mixture, using a rubber spatula or your hand. Turn the batter into an ungreased 9- or 10-inch tube pan (not one with ridged sides) and bake 45 minutes to one hour, until the cake is firm, resilient, and nicely browned.
5. Invert the cake onto a rack and let cool for about an hour. Cut carefully around the sides of the cake and remove. Cool completely before slicing with a serrated knife or pulling apart with two forks. Angle Food Cake is best the day it's made; it becomes stale quickly, but is wonderful toasted. Recipe from How to Cook Everything by Mark Bittman.

Nutrition info: CALORIES: 126; FAT: 0.1g; PROTEIN: 3.5g; CARB:27.6g; FIBER: 0.3g; CHOLESTEROL: 0mg; IRON: 0.6mg; SODIUM: 70mg; CALCIUM: 3mg.

Applesauce Chocolate Chip Cookies

1 c. sugar
1/2 c. shortening
2 eggs
1 c. applesauce
1 tsp. baking soda
2 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. cinnamon

Cream together sugar, shortening, eggs, applesauce, and baking soda. Mix in all other ingredients. Stir in as many chocolate chips as you want! Bake at 375 for 8-10 minutes. Makes many cookies! (Freeze and save half for a rainy cold day in January)

Chrissy Parkinson