Strawberry-Cream Cheese Dessert WW Plus+ = 3

Prep Time: 25 Minutes.
Cooking Time: 10 Minutes.
Total Time: 5 Hours.



INGREDIENTS:

1-1/2 cups finely crushed pretzels
1/2 cup sugar, divided
1 stick margarine, melted
1-1/2 (8 oz) bars Neufchatel Cheese, softened
2 tbsp skim milk
1 cup sugar free frozen whipped topping, thawed
2 cups boiling water
1 (0.6 oz) box sugar-free strawberry gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced

DIRECTIONS:

1. Preheat oven to 350° F.

2. Mix together the pretzel crumbs, 1/4 cup sugar and margarine; press onto bottom of a 13x9-inch pan. Bake 10 minutes Cool.

3. Beat the Neufchatel, remaining sugar and milk until blended. Stir in the thawed whipped topping; spread over crust. Refrigerate until ready to use.

4. Add boiling water to gelatin mix in a large bowl; stir 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in strawberries; spoon over Neufchatel layer. Refrigerate 3 hours or until firm. Cut into 20 equal sized squares.

Yield: 20 Servings.

Weight Watchers PointsPlus+ = 3
Carb Choices: 1/2

Diet Exchange: 1/2 Carbohydrate + 1-1/2 Fat

NUTRITIONAL INFORMATION:
Calories: 110, Total Fat: 7g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 160mg, Carbohydrates: 10g,
Fiber: 1g, Sugars: 6g, Protein: 2g, Vitamin A: 6 %DV, Vitamin C: 25 %DV, Calcium: 2 %DV, Iron: 0 %DV

Grandpa's Classic Coney Sauce

Ingredients Serves 12 7 items on sale
Choose your zip, pick favorite stores
2 lb ground beef
1⁄2 cup onion, chopped
1 1⁄2 cup ketchup
1⁄4 cup white sugar
1⁄4 cup white vinegar
1⁄4 cup prepared yellow mustard
1⁄2 tsp celery seeds
3⁄4 tsp Worcestershire sauce
1⁄2 tsp ground black pepper
3⁄4 tsp salt



Directions
Prep 10 min Cook 120 min Ready 130 min
Place the ground beef and onion in a large skillet over medium-high heat. Cook, stirring to crumble, until beef is browned. Drain. Transfer the beef and onion to a slow cooker and stir in ketchup, sugar, vinegar and mustard. Season with celery seed, Worcestershire sauce, pepper and salt. Cover and simmer on Low setting for a few hours before serving.
Recipe originally inspired by AllRecipes with 5-star rating and 206 reviews.
Nutritional Information

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories 187 Calories from Fat 83
% Daily Value
Total Fat 9g 14%
Saturated Fat 4g 18%
Cholesterol 46mg 15%
Sodium 586mg 23%
Potassium 293mg 8%
Total Carbohydrate 13g 4%
Dietary Fiber 0g 2%
Sugars 11g
Protein 14g 27%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information may not be available for all ingredients. Amount is based on available nutrient data. Use this data as a guide only.
source:http://www.kitchme.com/recipes/grandpas-classic-coney-sauce

Chicken with Asparagus and Three Cheeses

Chicken and Asparagus with Three Cheeses
(Makes 4 servings, recipe created by Kalyn)



Ingredients:
4 large boneless, skinless chicken breasts, each cut in two pieces
olive oil for browning chicken
salt, pepper, poultry seasoning for seasoning chicken
1 lb. fresh asparagus
1 cup chicken stock, simmer until reduced to 3/4 cup
1/2 cup low fat sour cream
3 oz. soft goat cheese (Chevre or Montrachet type)
3 T Parmesan cheese
1/4 cup low fat sharp cheddar

Instructions:
Preheat oven to 375. Trim all visible fat and membrane from chicken breasts and cut each one in half crosswise.

Season chicken with spices, then saute in large frying pan in about 1 T olive oil. Cook until chicken pieces are well browned on both sides. (You will have to turn each piece a couple of times to get this result. Don't rush this step.)

Meanwhile, cut off woody ends of asparagus. (Snap one piece to see how much to cut off, it will break off right where the woody part starts.) Cut asparagus diagonally into 2 inch pieces. Bring pan of barely salted water to a gentle boil, put asparagus in and boil 3 minutes, drain, then put asparagus in cold water to stop cooking and drain again. Let it drain well.

Spray casserole dish with nonstick spray. Layer browned chicken, then asparagus. Use chicken stock to deglaze pan that you cooked the chicken in and scrape up all little browned bits. Let stock simmer about five minutes. Lower heat and whisk sour cream into sauce and continue to heat over very low heat. When mixture is hot (but not boiling) add goat cheese and Parmesan and whisk into sauce until melted. Do not boil or the mixture will separate.

Pour sauce over chicken and asparagus and sprinkle sharp cheddar over top. Bake 25-30 minutes or until cheese is melted and mixture is just starting to bubble. (Don't cook it too long or the sauce will separate.)
source:http://www.kalynskitchen.com/2007/02/recipe-update-chicken-with-asparagus.html

Grilled Zucchini Low-Carb Lasagna with Italian Sausage, Tomato, and Basil Sauce

Grilled Zucchini Slices made into Lasagna for a low-carb and gluten-free treat! I love this method of making lasagna with thick slices of barely-grilled zucchini replacing the noodles, and this is a favorite zucchini dish I look forward to every fall.



(Makes about 8 servings, recipe created by Kalyn.) 

Equipment:
It's important to use a dish that's fairly deep for this recipe.  The first time I made this I used a dish that was 9" x 11" and 3" deep.  This time I used my new lasagna pan that was 12.5" x 10" and 3" deep, which worked a lot better.  I would use the larger amounts of cottage cheese and egg for if you have a deep pan like this.)

Ingredients:
2-4 large zucchini, cut into lengthwise or round slices about 5/8 inch thick (enough zucchini slices to make two layers, be careful not to cut too thin)
olive oil, for brushing lasagna slices
Italian Herb Blend, for sprinkling zucchini before grilling (optional) 
4 cups Sausage and Basil Marinara Sauce, reduced to make 3 cups. (See below for an option if you don't have homemade sauce.)
2 cups low-fat cottage cheese (or use 1 1/2 cups for smaller dish size)
4 eggs (or use 3 eggs for smaller dish size)
2 cups grated low-fat Mozzarella cheese 
1 cup coarsely grated Romano or Parmesan cheese
(or use about 3 cups of any type of white cheese that melts well)

Sauce Ingredients if You Don't Have Homemade Sauce: 
1 T olive oil 
1 pkg. (19.5 oz.) hot or mild turkey Italian Sausage links
24 oz. jar tomato-basil sauce (choose the lowest sugar sauce you can find)
1/2 cup chopped fresh basil (optional, but use if available)

Instructions: 
If you don't have homemade sauce,  heat one tablespoon olive oil in frying pan with high sides.  Squeeze the turkey Italian sausage out of the links, and cook until it's nicely browned, breaking apart with a turner or potato masher as it cooks.  (Most turkey sausage will release some liquid; just cook until that evaporates.)  When the sausage is brown, add the jar of sauce and rinse out the jar with about 1/2 cup water.  Simmer until the sauce mixture is reduced to 3 cups, about 20 minutes, then stir in the chopped fresh basil if using.

Preheat oven to 400F.  Brush grill or stove-top grill pan with olive oil or spray with grill spray and preheat to high heat. (You can only hold your hand there for a few seconds at that heat.) While grill heats, cut zucchini into slices about 5/8 inch thick. Brush both sides of zucchini lightly with olive oil and sprinkle with Italian Herb Blend if using.  Grill zucchini slices until they're lightly browned on both sides, but not fully cooked, about 3-4 minutes per side.  Remove the zucchini slices to a cutting board and press lightly with a paper towel to absorb some of the moisture.  (Put zucchini between two pieces of paper towel if it seems especially juicy.)

Beat eggs in small bowl, then stir in cottage cheese.  (If using homemade sauce, be sure it has reduced to 3 cups.)

Spray heavy ceramic or glass lasagna dish with non-stick spray or olive oil.  Then make a layer of lasagna slices, a layer with half the sauce, a layer with half the cottage cheese-egg mixture, and a layer with half the cheese. Top with second layer of grilled lasagna slices, sauce, cottage cheese-egg mixture, and remaining cheese.

Bake 30-40 minutes, or until cheese is melted and browned on top and mixture is slightly bubbling. (I hate to cover it with foil because the cheese always sticks to the foil, but you can cover it for part of the time if you don't want the top quite so brown.) Let sit at least 10-15 minutes before cutting, then cut into pieces and serve hot.  (This will be a little juicier than regular lasagna, letting it sit for a few minutes will help with that.)

This keeps very well in the fridge for several days and it might even be better re-heated, because some of the juice absorbs into the zucchini when it's refrigerated!  I would not recommend freezing.
source:http://www.kalynskitchen.com/

GRAIN FREE WHITE CAKE {LOW CARB}

I am not a big cake fan (ice cream is another story altogether). However, on occasion, I do enjoy a slice of white cake topped with berries and loads of homemade whipped cream. This low carb grain free white cake  is perfect for making such a treat. This is a cake recipe I make quite often.


It does not contain any grains, dairy, or sugar. As a sweetener, I like to use a blend of erythritol and liquid stevia.


Note: I do not use stevia when I make the cake for my husband. He says he can taste it and HATES it. I have tried putting just a few drops, but he can usually tell. :/ He says it has a bitter aftertaste. You can leave the stevia, out and add a bit more erythritol if you do not find the cake sweet enough.  You can also replace the erythritol with xylitol (a natural granulated sugar) or plain white sugar if you prefer.

Click on the picture below To save this recipe to remember it

Note: I buy my supplies from Amazon, Vitacost, or iHerb. (The last two being my favorites.)

Preheat your oven to 350 degrees Fahrenheit.

In a bowl: place the coconut flour,  salt, baking soda, and erythritol (or xylitol/granulated sugar substitute of your choice). Mix with a whisk until no lumps are left.

In another bowl: combine the coconut oil, vanilla extract, butter extract (if using), liquid vanilla stevia, two egg yolks, and three whole eggs. Mix with your whisk until well combined.

Incorporate the dry ingredients with the wet ingredients and mix until well combined. At this point, your batter will be very thick.

With a hand mixer, beat the remaining two egg whites into soft peaks and gently incorporate them into the batter.

Grease an 8-inch cake pan (I like to use a springform pan for ease).

Place a piece of parchment paper in the bottom.

Pour the batter into your prepared cake pan.

Bake for 25 to 30 minutes, or until an inserted skewer comes out clean. Do not over-bake or the cake will be quite dry.

Let cool for 15 minutes before removing.

Makes one cake with 12 slices.



Trim Healthy Mama: S Recipe

1 serving is 3 Weight Watchers Point Plus

This information is based on a yield of 12 servings: calories: 125, total fat: 11.4g, sat fat: 8.6g, cholesterol: 68mg, sodium: 83mg, carbohydrates: 2.8g, fiber: 1.7g, sugars: 0, protein: 3g

Net Carbs: 1.1 g

Crescent Jalapeño Poppers

This unusual twist on chile poppers, with herbed cheese and a dollop of sweet salsa, roll up fast with prepared crescent dough.

Ingredients

4jalapeño chiles (about 3 inches long)

1/3cup Boursin cheese with garlic and herbs (from 5.2-oz container)

8slices packaged precooked bacon (from 2.2-oz package), halved

1can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1/2cup pineapple or fruit salsa, if desired

Steps

 Steps1

Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.

 Steps2

On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.

 Steps3

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

Low Carb Jalapeno Popper Chicken Skillet 40 mins to make, serves 4-6

Ingredients

5 Slices bacon, cooked crisp and chopped
4-6 boneless chicken breasts, trimmed of excess fat (If thick, flatten a bit with mallet)
1-2 Tablespoons olive oil
8 Ounce package cream cheese, softened
1/4 Cup mayo
1/2 Teaspoon garlic powder
1 Cup shredded cheddar cheese
1/4 Cup grated parmesan cheese
4-6 fresh jalapeno peppers, finely chopped (seeds and ribs removed)
cilantro sprigs for garnish

Serves 4-6

Prep time 20 minutes

Cook time 20 minutes

Total time 40 minutes

Meal type Main Dis

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Note

Low Carb Jalapeno Popper Skillet evolved from Aunt Bee's Recipes' similarly named dish.

I've made a few changes to suit our tastes and cooking style.  Streamline clean-up by using a cast iron skillet -- cook the bacon, the chicken, saute the jalapenos and then heat the entire assembled dish.  I even bring it to the table in the cast iron skillet.  Easy!

Directions

Step 1

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Preheat oven to 350ºF.

Cook bacon to crispy, set aside.

Season chicken breasts with a little salt and pepper and cook over medium-high heat either in the same pan you used for the bacon (pour off all but 1 Tablespoon of grease) or use a different skillet and add about a tablespoon of olive oil.

Depending on the size of the breasts, cook each side 3-4 minutes, or until juices run clear.

While chicken is cooking, remove seeds/ribs from jalapenos. Chop peppers finely.

Once chicken is done, move to plate and set aside.

Add chopped jalapenos to pan and saute briefly. Turn off heat.

In medium bowl, mix cream cheese, mayo, a little salt and pepper to taste, garlic powder.

Add cheddar and parmesan cheeses (I reserve a little for topping before baking), sauteed jalapenos, crumbled bacon.

Place chicken back into skillet (or other ovenproof dish), top with cream cheese mixture, sprinkle a little additional cheddar and parmesan if desired.

Bake in oven until well heated (about 20 minutes).

source:http://www.therecipewench.com/low-carb-jalapeno-popper-chicken-skillet/