Sunday, June 27, 2010

Slow Cooker 3 Bean Baked Beans

1/2 lb of Turkey Bacon, cut into 1/2" pieces
1/2 Cup of Chopped Onion
1 Cup of Ketchup
1/2 Cup of Jack Daniel's Honey Smokehouse BBQ Sauce
1/2 Cup Packed Brown Sugar **Use Splenda Brown Sugar instead!**
1/4 CUP Mild Flavored Molasses (Light)
1 Tablespoon Cider Vinegar
2 Teaspoon Ground Mustard
1 Can Great Northern Beans (Drained and Rinsed)
1 Can Black Beans (Drained)
1 Can Chili Beans or Red Pinto Beans

*Cook Bacon until crisp. (You can also add your onions until tender)
If you prefer buy precooked bacon and no need to fry.
*In a 3 1/2 - 4 quart slow cooker add bacon, onion, and remaining ingredients.
Cover and cook on low heat for 4 hours.

**Thank you Pillsbury for the basic recipe, I added some different ingredients
to cut carbs and calories.**

Sunday, June 20, 2010

The Breakwich

1 Aunt Millie's Slimwiches Whole Wheat Bun
1/4 Cup Egg Beaters
3-4 Slices of Oscar Mayer Deli Fresh Shaved Smoked Ham
1 Slice Kraft Deli Fresh 2% Sharp Cheddar
Seasoning: Mrs Dash Table Blend

*For the Buns you can toast or have them untoasted.
*Spray a small skillet with Pam w/Olive Oil Spray and heat on medium heat.
*When pan is heated add the 1/4 cup of egg beaters and season to taste with Mrs. Dash
*You can also add other ingredients at this point if you like:Mushrooms, Peppers,
or even some Hormel Turkey Chili as topping after eggs are done.
*After eggs are done and on the bun add 3-4 slices of ham to the skillet for 3-4 minutes.
*Add ham to sandwich, slice of the Kraft Cheese and enjoy!

Good low carb/low cal sandwich, here's the breakdown of carbs and calories.

*1 Aunt Millies Slimwiche 90/Cal. , 19/Carbs.
*1/4 Cup Egg Beater 30/Cal., 1/Carb.
*Oscar Mayer Ham 5 slices 45/Cal., 0/Carb.
*Kraft Cheese 1 slice 60/Cal, 0/Carbs.
*Mrs. Dash Seasoning 0 - Calories, Carbs, Sodium

The total calories for this sandwich made with the above ingredients is a total of 225 and only a total of 20 Carbs!! Nice total if watching your calories and a nice low total if your watching the carbs.

Wednesday, June 16, 2010

Pasta and Shrimp

Ronzoni Healthy Harvest Whole Wheat Spaghetti (2 servings, 4oz.)
1/2 lb Shrimp
1/2 Cup Olive Oil
2 Table Spoons of Butter (I Can't Believe It's Butter)
1/4 Tea Spoon Basil
1/4 Tea Spoon Oregano
Salt and Pepper to taste
8 Cloves Garlic

*Cook pasta as directed on box
*Heat olive oil and spices, chop garlic into small pieces
and cook 1 minute
*Add Shrimp cook 2 minutes per side
*Add pasta and mix
*Serve Hot and enjoy!

Parmeasy Fish Fillets

6 Tilapia Fillets
1 Egg-Egg Beaters
3/4 Cup Parmesan Cheese
1/4 Cup Whole Wheat Flour
1/2 Teaspoon Garlic Powder
1 Teaspoon Pepper
1/2 Teaspoon Salt

*Preheat oven on 350 degrees
*Wash fillets and pat dry with paper towel
*2 Bowls needed: 1-Egg mixture, 2-Add Parm Cheese and flour
*Dip the fillets first in the egg and then Parm Cheese mixture
shaking off excess.
*Place on foil lined baking sheet (sprayed with Pam)
*Bake for 18-20 minutes, if coating is not browned broil briefly
*Serve with Brown Rice or favorite sides.

Wednesday, June 9, 2010

Boneless Buffalo Wings

2 Pounds Chicken Tenders
3 Tablespoons Nonfat Buttermilk
3 Tablespoons Hot Sauce, My Favorite - Frank's RedHot, divided
3 Tablespoons Distilled White Vinegar, divided
6 Tablespoons Whole-Wheat Flour
6 Tablespoons Cornmeal
1/2 Teaspoon Cayenne Pepper
2 Tablespoons Olive Oil, divided

*Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
*Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
*Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.
*Heat 1 tablespoon Olive Oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon Olive Oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture.
*Serve with choice of Celery Sticks, Carrot Sticks and
Bleu Cheese or Ranch Dips along with a side of Frank's Red Hot Sauce.
*2 Wings, 2 Tablespoons Dip each per serving- 256 calories and 12 g carbs!

Pesto Pasta Salad

2 1/2 Cups Ronzoni Healthy Harvest Fusilli Pasta, Cooked and Drained
1 Container of Pesto (7oz.)
1/4 Cup of Kraft Mayo with Olive Oil
1 Can (2 1/4 oz.) of Sliced Black Olives
10 Slices of Turkey Pepperoni (Cut all slices in 1/4)
Salt and Pepper to taste

* Mix Pesto and Mayo until well blended
* Add remaining ingredients and mix.
* Serve Hot or Cold, great either way!

Many other ingredients can be added according to your taste:
Parm Cheese, Anchovies, Chopped Tomatoes
Recipe serves 6. This recipe can easily be broke down for
smaller servings.

Sunday, June 6, 2010

I’m an amputee and do all of my cooking while in my Hoveround Mobility Chair. My cooking quest is to fix meals that not only are healthy, low cal, and low carb but to also add foods, spices and herbs that strengthen your immune system and promote good health. All this and the endless quest for variety!

Saturday, June 5, 2010

Shrimp and Sea Scallop Kabobs

1 Pound Large Shrimp
1 Pound Sea Scallops
1 Store Container of Whole Port-a-Bella Mushrooms
2 Cups Medium Size Chunks of Pineapple
5 Tablespoons of "I Can't Believe It's Butter" Melted for Basting
Salt and pepper to taste
Garlic Salt to taste
Olive Oil

*Clean and was shrimp and scallops, pat dry
*Lightly brush shrimp and scallops with olive oil
*Clean off mushrooms with damp paper towel and slice mushrooms in half
*Mix butter and seasonings in small bowl and set aside
*Alternately thread shrimp, scallops, mushrooms, and pineapple
*Brush shrimp and scallops with seasoned butter mixture
*Grill over Medium heat,8 min., or until shrimp turns pink
and scallops are opague. Turn skewers often while brushing with
seasoned butter.
*Serve skewers on a bed of rice and side of your favorite veggie.