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Recipes
Healthified Chicken Pot Pie
By barbsjustagirl
1. Cook and drain vegetables as directed on bag
- 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1 1/4 cups fat-free (skim) milk
- 1/2 cup finely chopped onion
- 1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
- 1/4 cup fat-free sour cream
- 4 boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Mini Apple-Cinnamon Empanadas
By barbsjustagirl
Servings: 2 servings (2 mini empanadas each) Calories117 Total Fat (g)4 Saturated Fat (g)2 Monounsaturated Fat (g)1
- 2 teaspoons butter
- 1 small apple, cored and chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 4 wonton wrappers (about 3-1/2-inch squares)
- Ground cinnamon
- 1 tablespoon sugar-free caramel ice cream topping, warmed (optional)
- 4 . Serve warm empanadas sprinkled with additional ground cinnamon and, if desired, drizzled with caramel topping. Makes 2 servings (2 mini empanadas each)
Corn and Poblano Dip
By barbsjustagirl
Weight Watcher's Recipe! Nutritional Facts (per serving): Cal 54; Fat 3
- Ingredients:
- Cooking spray
- 1 medium poblano chile, chopped (about 1/2 cup)
- 1/4 cup frozen chopped onion (I used fresh onion)
- 2 garlic cloves, minced
- 1 1/4 cups frozen baby yellow and white corn (I couldn't find this at my grocery store so I used frozen yellow sweet corn)
- 1/2 (8 oz) package 1/2-less-fat cream cheese
- 1/4 cup light mayonnaise
- 1/4 cup light sour cream
- 3 tablespoons grated fresh Parmesan cheese
- 2 tablespoons chopped fresh cilantro
- 1/8 teaspoon freshly ground black pepper
- Fresh cilantro (optional)
Honey Grilled Shrimp
By barbsjustagirl
Nutrition Facts: 1 skewer equals 175 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 383 mg sodium, 14 g...
- 1 * 1 bottle (8 ounces) Italian salad dressing
- 1 * 1 cup honey
- 1/2 * 1/2 teaspoon minced garlic
- 2 * 2 pounds uncooked medium shrimp, peeled and deveined
Pineapple Upside Down Cake
By barbsjustagirl
1 Heat oven to 350°F
- 1/4 cup butter or margarine
- 2/3 cup packed brown sugar
- 9 slices pineapple in juice (from 14-oz can), drained
- 9 maraschino cherries without stems, if desired
- 1 1/3 cups Gold Medal® all-purpose flour
- 1 cup granulated sugar
- 1/3 cup shortening
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
Cream Cheese Frosting for red velvet cake
By barbsjustagirl
From Bakerella - can use with her Red Velvet Cake
- 8 oz. cream cheese, room temperature
- 1 cup butter, room temperature
- 1 teaspoon vanilla
- 6 cups confectioners’ sugar
Pistaschio Cranberry Biscotti
By barbsjustagirl
Beat butter and sugar in a large bowl at medium speed with an electric mixer until light and fluffy
- 6 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon grated orange rind
- 1 1/2 teaspoons orange extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup orange-flavored sweetened dried cranberries
- 3/4 cup shelled natural salted pistachio nuts, chopped
Hearty Wholegrain Coffee Cake
By barbsjustagirl
This coffee cake combines the nutrition and flavor of wholegrain oats with the convenience of all-purpose biscuit m...
- Topping:
- 2 cups biscuit mix
- 2/3 cups milk
- 1/2 cup Quaker Oats (Quick or Old Fashioned), uncooked
- 1 egg
- 1/2 tsp. cinnamon
- 2/3 cup Quaker Oats (Quick or Old Fashioned) uncooked
- 2/3 cup firmly packed brown sugar
- 1/2 cup chopped nuts
- 1/4 cup butter or margarine, melted
- 1/2 tsp. cinnamon
Batty Fudge
By barbsjustagirl
A great halloween fudge
- 2 bags (12 oz each) semisweet chocolate chips
- 2 cans (14 oz. each) sweetened condensed milk
- 2 Tbsp cold unsalted butter, cut in pieces
- 2 ts. vanilla extract
- 1/4 ts. sale
- Bat cookie cutters
- 1 cup canned vanilla frosting
- purple gel food color
Cocoa Cappuccino
By barbsjustagirl
Add ingredients and blend in VitaMix
- 2-3 scoops vanilla ice cream
- 1-1/2 to 2 cups non-fat milk
- 1-1/2 to 2-1/2 Tbsp chocolate syrup
- 2-3 tsp. instant coffee