Recipes

Al and I both really liked these biscuits.  They reminded me of the Red Lobster biscuits they serve.

Parmesan Biscuits
 
Author: 
Nutrition Information
  • Serves: 15
  • Serving size: 1 muffin
  • Calories: 105
  • Fat: 3.7g
  • Saturated fat: 2g
  • Carbohydrates: 13g
  • Sugar: 1.1g
  • Sodium: 287.3mg
  • Fiber: 0g
  • Protein: 5.4g
  • Cholesterol: 1.7mg
Recipe type: Biscuits
Prep time: 
Cook time: 
Total time: 
Points 2.4 Points+ 2.8 Smart Points 3
Ingredients
  • 1 cup Milk, Fat Free
  • 1 tbsp Lemon Juice
  • 2 cups Flour (I use self-rising)
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Sugar
  • ¼ cup light Butter w/Canola Oil (Land O'Lakes)
  • 1 cup Parmesan Cheese, grated (Kraft)
  • 1 tbsp Basil Leaves, Chopped
Directions
  1. Preheat oven to 400 degrees.
  2. Combine the cup fat-free milk and lemon juice. Save for later.
  3. In a bowl, mix the flour, baking powder, baking soda, and sugar together well.
  4. Cut the light butter into the flour mixture, until the pieces are very small.
  5. Stir the Parmesan cheese and basil into the flour mixture. Mix well.
  6. Add the milk and lemon juice to the mixture and stir just until moist.
  7. Bake for 10-15 minutes or until golden. (I usually brush some melted butter over mine when I take them out of the oven.)
Notes
These muffins are delicious!

If you use regular Butter (I used Kirkland) instead of light Butter, the nutritionals will be as follows: Calories: 111 Fat: 5.1g Saturated fat: 3.3g Carbohydrates: 12.2g Sugar: 1.1g Sodium: 247mg Fiber: 0g Protein: 5.1g Cholesterol: 7.8mg
Points 2.6 Points+ 3.1

 


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This Chicken BBQ came out delicious.  My brother Rip and I really liked it.  Al doesn’t eat much chicken and does not like BBQ so he had cottage cheese and mandarin oranges for his protein.  A definate keeper!

BBQ Chicken in the Crockpot
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 3 0z
  • Calories: 175
  • Fat: 3.4g
  • Saturated fat: 0.8g
  • Carbohydrates: 19g
  • Sugar: 0.4g
  • Sodium: 820mg
  • Fiber: 0g
  • Protein: 17.8g
  • Cholesterol: 0mg
Prep time: 
Cook time: 
Total time: 
Points 3.7 Points+ 4.5 Smart Points 4 I made this for my brother, Rip, and I and we loved it. It is so easy to make and you can use whatever BBQ you like. For this batch I used Jack Daniel's Honey BBQ Sauce.
Ingredients
  • 6 frozen Chicken Breast Fillets, boneless (mine came out to be 31 oz)
  • 12 oz Barbeque sauce (I used Jack Daniel's Honey Smokehouse)
  • ½ cup Italian salad dressing (I used Northern Italian Lite, basil & romano)
  • 2 tbsp Worcestershire sauce
  • ¼ cup light Brown Sugar
Directions
  1. Place frozen chicken breasts in crockpot.
  2. In a separate bowl, mix together the BBQ sauce, Italian salad dressing, Worcestershire sauce and the brown sugar.
  3. Pour over the chicken in the crockpot.
  4. Cook for 3-4 hours on High or 6-8 hours on Low.
Notes
**The nutritionals only include the BBQ Chicken.

***Feel free to use your choice of BBQ sauce and Italian dressing but change nutritionals accordingly.

 


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Edit:  I have revised the recipe below to lower the sodium and calories.  I used the 4 oz can of Giorgio Mushrooms No Salt Added  and only 4 oz (instead of 8 oz) Light Cream Cheese.  I cut the sodium almost in half.  Yeah!

Al and I both loved this recipe.

Beef Stroganoff in the Crockpot
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1 cup
  • Calories: 187
  • Fat: 7.5g
  • Saturated fat: 4.3g
  • Carbohydrates: 11.8g
  • Sugar: 1.1g
  • Sodium: 650.2mg
  • Fiber: 1.1g
  • Protein: 17.4g
  • Cholesterol: 0mg
Recipe type: Main Meal
Prep time: 
Cook time: 
Total time: 
Points 4.1 Points+ 4.7 Smart Points 5 So easy to make and so delicious to eat.
Ingredients
  • 1 pound beef stew meat
  • 1 cup onion, diced
  • 2 cans Healthy Heart Condensed Golden Mushroom Soup
  • 2 tablespoons Worcestershire sauce
  • 4 ounces Kraft Philly Light Cream Cheese
  • ½ cup mushrooms, I use a 4 oz can of Giorgio Mushrooms No Salt Added
  • ½ cup water
Directions
  1. Except for the cream cheese, add all ingredients to the crockpot. Cook on low for 8 hours. Add the cream cheese, blending in for 5-10 minutes. Serve over egg noodles.
  2. Serving size is 1 cup.
Notes
**Nutritionals for egg noodles not included

Edit: I have revised the recipe above to lower the sodium and calories. I used the 4 oz can of Giorgio Mushrooms No Salt Added and only 4 oz (instead of 8 oz) Light Cream Cheese. I cut the sodium almost in half.



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