Posted in All the Extras-Dips-Sauces-Spreads, Appetizers, Vegetarian (Or could be made so, easily!), tagged baked, beans, cheese, cream cheese, dip, low-carb, Recipes, refried beans, sour cream, taco seasoning, vegetarian on July 30, 2009 |
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BAKED BEAN DIP (Sante Fe Bean Dip…if you prefer!)
I’ve always called it Baked Bean Dip…but it’s not Baked BEANS dip…it’s just a bean dip that’s baked. There, that should clear it up.
Full of good carbs and protein, this dip is almost a meal! To save some carbs, I just eat it out of a bowl with diced avocados and tomatoes, and a spoonful of sour cream. An excellent dish to take to a party or potluck…everyone loves it.
Vegetable cooking spray
One 15-ounce can refried beans – nonfat if you prefer
4 ounces reduced-fat cream cheese, softened
1 cup low fat sour cream OR Greek-style unflavored yogurt
1/2 cup finely chopped green onions
2/3 cup salsa, extra liquid drained
One 1-ounce packet taco seasoning
One 4-ounce can diced green chiles
1 teaspoon Splenda (sugar)
1/4 teaspoon cumin
1 1/2 cups shredded Monterey Jack, Longhorn or Colby cheese
Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray and set aside.
In a large bowl combine beans, cream cheese, sour cream, green onions , salsa, taco seasoning, green chiles, Splenda, cumin, and 1 cup of the shredded cheese. Pour into prepared baking dish and sprinkle remaining cheese on top. Bake for 45 to 60 minutes, until bubbly. Makes 10 servings.
Per Serving: 186 Cal; 10 g Protein; 12 g Fat; 9 g Carb; 2 g Fiber; 0 g Sugar; 516 mg Sodium
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Posted in Salads & Sides, tagged cottage cheese, green, lime, No-sugar-added, pineapple, pistachio, Recipes, salad, whipped cream, zest on July 29, 2009 |
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You remember this…it’s in every home-cook’s-favorite-recipe-compilation-cookbook ever published! Been to every potluck, church supper, or family get-together…and, although it may not be ‘gourmet’, we secretly love it!
I updated it just a little with some lime – and took out the usual Cool Whip for gorgously decadent, vanilla-scented, real whipped cream (Calm down!! Cream is low-carb. And REAL!).
Stir in some unflavored pro powder to up the grams if you want to feel better about it…that works!
One 4-serving size package sugar free instant Pistachio pudding powder
One 8-ounce can crushed pineapple in juice, undrained
One 16-ounce container small curd cottage cheese
3 cups whipped cream, sweetened with 3 tablespoons Splenda, a drop of vanilla added (made with 1 1/2 cups unwhipped heavy cream)
Juice and zest of one lime
4-5 drops green food coloring, optional
(Add more 1-2 tablespoons Splenda if needed)
In a large bowl, combine the pudding mix, pineapple, and cottage cheese and mix thoroughly. (Stir the unflavored protein powder into the dry pudding mix, if using). Fold in the whipped cream, lime juice and zest, (and the food coloring). Cover and chill for at least one hour. Makes 10 servings.
Per Serving: Calories 104; Protein 6 g; Fat 2 g; Carbs 9 g; Sugar 5 g; Sodium 244 mg
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Posted in Appetizers, tagged cheese, cream cheese, green, HOT, jalapenos, low-carb, peppers, Recipes, spicy, turkey bacon on July 29, 2009 |
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These are great party fare and really good…. and hot. Good and hot!
Yeehaw…it’s amazing how different crops or batches of jalapenos can vary in heat! I bought some gorgeous peppers and made these – perfectly spicy, not too hot. Did it again a few weeks later and just about died!
Now, I’m not a pepper know-it-all but I thought I could tell the hot ones from the HOTTTT ones…..obviously maybe not. So be sure and ask, if they aren’t labeled clearly!
Anyway, these are fab if you like a little spice! And you don’t have to stuff them…I’ve made it into a dip with a few slices of the pepper mixed in instead. Wonderful to dip your chips in or to spread on juicy burgers. You could also add diced shrimp or cooked sausage – anything you like to the filling.
One 8-ounce pkg reduced fat cream cheese, softened
3 tablespoons half & half
6 slices regular or turkey bacon, cooked crisp and crumbled
1/4 teaspoon garlic powder
1 teaspoon Penzey’s Chili 9000 or chili powder
1 1/2 cups shredded Colby-Jack cheese
12 large-sized jalapeno peppers
Preheat oven to 350 degrees.
In a medium bowl combine the cream cheese, half & half, bacon, garlic powder, chili mix or powder, and 1 cup of the shredded cheese; set aside. Cut peppers in half, lengthwise; remove seeds and ribs. Stuff with about 2 tablespoons of the cream cheese mixture. Place on a baking sheet. Sprinkle with remaining cheese and a dusting of chili mix. Bake for 30-40 minutes or until peppers are tender.
If making it into dip: finely mince a seeded pepper (or to taste) and stir into cheese mixture. Microwave, stirring a couple of times, until smooth and hot.
Makes 12 servings (two stuffed peppers each).
Per Serving: 110 Cal; 9 g Protein; 5 g Tot Fat; 4 g Carb; 1 g Fiber; 1 g Sugar; 368 mg Sodium
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Posted in Cakes-Cheesecakes-Cupcakes-Tortes, Desserts, tagged cream cheese, crust, dessert, jam, no-bake, No-sugar-added, pie, pink, Recipes, Splenda, strawberry, whipped cream on July 28, 2009 |
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FRESH STRAWBERRY CHEESECAKE PIE
Now, that is pretty darn gorgeous!
Sometimes you want a decadent cheesecake without the trouble of baking one…this will do just fine, thank you.
Try it with fresh blueberries, raspberries, blackberries, even nectarines or cherries. Go crazy….you’ll be glad you did…
One pastry pie crust, baked and cooled completely OR graham crumb crust, baked, cooled
2 cups heavy whipping cream OR One 8-ounce container Cool Whip, thawed
Two 8-ounce pkgs reduced-fat cream cheese, softened
1 1/4 cups Splenda Granulated (or sugar)
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups chopped fresh strawberries
Enough whole berries, cut in half to cover the pie
1/3 cup sugar free strawberry jam, melted
If using heavy whipping cream, in a medium bowl, beat cream and into soft peaks and set aside in the refrigerator.
In a large bowl, beat cream cheese until smooth. Beat in Splenda (sugar), vanilla, and almond extract. Fold in whipped cream OR Cool Whip and chopped strawberries. Spoon and mound filling into cooled crust. Garnish with strawberry halves. Brush melted jam over berries and chill until set. Cover loosely and store in fridge. Makes 16 servings.
Per Serving: Calories 183; Protein 4 g; Fat 14 g; Carbs 9 g; Sugar 1 g; Sodium 148 mg
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