Archive for September 28th, 2012
½ cup plus 1 tablespoon skim milk, divided
3 tablespoons Smart Balance melted
¾ cup all purpose flour
1 package sugar free cook and serve vanilla pudding mix
1 teaspoon baking powder
1/8 teaspoon salt
2 cups fresh blueberries
1 package of light cream cheese
½ cup Splenda
In a large mixing bowl, beat ½ cup milk, Smart Balance and egg. Combine the flour, pudding mix, baking powder and salt. Stir into egg mixture until moistened. Pour into 9-inch pie plate coated with non-stick cooking spray. Arrange blueberries over batter to within ½ inch of edge of plate. In a mixing bowl, beat the cream cheese, Splenda and remaining milk until smooth. Spread over berries to within 1 inch of berry edge. Bake at 350 degrees for 30-35 minutes. Makes 8 servings.
161 calories per serving, 16 grams of carbohydrates per serving, 10 grams of fat per serving.
1 boneless, skinless chicken breast-diced
1 cup low fat turkey sausage-sliced
¼ cup red bell pepper-diced small
¼ cup green bell pepper-diced small
½ cup white onion- diced small
2 tablespoons garlic- minced
½ cup canned tomatoes- diced
1 cup low sodium chicken stock
2 cups whole wheat spirelli or rotini pasta- cooked
2 tablespoons extra virgin olive oil
Over medium high heat, put olive oil in sauté pan. Season chicken and sausage with Cajun seasoning. Sear chicken and sausage until fully cooked and browned. Add garlic, bell peppers and onions. Cook until tender. Add tomatoes and Chicken stock. Simmer and reduce liquid mixture by half. Add cooked pasta and toss all ingredients together.