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Recipes
Fruity Lemonade Pops
By barbsjustagirl
ADD boiling water to gelatin mix in large bowl; stir 2 min
- 2 cups boiling water
- 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
- 1/4 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix
- 4 fresh strawberries, sliced
- 2 small kiwi, peeled, sliced
- 1/2 cup blueberries
Easy Marinara Sauce
By barbsjustagirl
This is a sauce I make a double batch of and freeze in freezer bags in the freezer for a quick sauce night! I used ...
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- Pinch of fennel seed
- 1/8 teaspoon crushed red pepper
- 1 bay leaf
- 2-28 oz. cans diced crushed tomatoes
- 1/4 teaspoon sugar
- Salt and black pepper, to taste
- 1/4 teaspoon dried oregano
- 1/3 cup freshly chopped basil
Chicken Burrito Bowls and Spiraled Sweet Potato Rice
By barbsjustagirl
Slow Cooker recipe
- 1 to 1 1/2 pounds boneless skinless chicken breasts
- 1 14.5-ounce can diced tomatoes
- 1 cup chicken stock, divided, plus more if needed
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 3 large sweet potatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1/4 cup chopped cilantro, to garnish
- 2 avocadoes, peeled, pitted and diced
- 1/4 cup diced scallions
Roasted Autumn Vegetable Soup
By barbsjustagirl
240 calories, 6 g fat
- 2 pounds sweet potatoes (about 4 medium)
- 2 pounds carrots (about 8 large)
- 1-1/2 pounds parsnips (about 6 medium)
- 2 large onions, quartered
- 6 garlic cloves, peeled
- 1/4 cup canola oil
- 3 cartons (32 ounces each) chicken broth
- 1 cup fat-free evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Minced fresh parsley and sage
4th of July strawberries
By barbsjustagirl
A very cute way to dip strawberries for the 4th of July!
- 1 package (16 oz) Vanilla
- CANDIQUIK® Candy Coating
- 1 package strawberries
- Blue decorating crystal
Pink Champagne cupcakes
By barbsjustagirl
1. For the cupcakes: Preheat oven to 350 degrees
- For the cupcakes
- 2 and 3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup unsalted butter, at room temperature
- 1 and 1/2 cups white sugar
- 3/4 cup champagne**I used a light pink rosé.
- 6 egg whites
- For the buttercream frosting
- 3 and 1/4 cups powdered sugar
- 1 cup unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 3 tablespoons champagne, at room temperature
- For the spun sugar
- 2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Apple Cake
By barbsjustagirl
Editor's Note: This recipe was tested with Splenda sugar blend
- 3/4 * 3/4 cup sugar (use Splenda)
- 2/3 * 2/3 cup unsweetened applesauce
- 1/2 * 1/2 cup sugar blend
- 3 * 3 eggs
- 1/4 * 1/4 cup canola oil
- 1-1/4 * 1-1/4 teaspoons vanilla extract
- 2 * 2 cups all-purpose flour
- 1/2 * 1/2 cup ground flaxseed
- 1-1/4 * 1-1/4 teaspoons baking powder
- 1-1/4 * 1-1/4 teaspoons ground cinnamon
- 1 * 1 teaspoon salt
- 1/4 * 1/4 teaspoon baking soda
- 2 * 2 cups finely chopped peeled tart apples
- 1/2 * 1/2 cup chopped walnuts, toasted
- 1-1/4 * 1-1/4 cups reduced-fat whipped topping
Pumpkin Trifle
By barbsjustagirl
Nutritional Analysis: One serving (3/4 cup) equals 194 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 45...
- 1 * 1 package (14-1/2 ounces) gingerbread cake mix
- 1-1/4 * 1-1/4 cups water
- 1 * 1 egg
- 4 * 4 cups cold fat-free milk
- 4 * 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
- 1 * 1 can (15 ounces) solid-pack pumpkin
- 1 * 1 teaspoon ground cinnamon
- 1/4 * 1/4 teaspoon each ground ginger, nutmeg and allspice
- 1 * 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
Pumpkin Spice Latte Syrup
By barbsjustagirl
Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the s...
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 cinnamon sticks
- 1 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/4 cup pumpkin puree
Lemonade - Splenda
By barbsjustagirl
Using Splenda - 20 calories/glass
- 5 cups water
- 1 cup fresh lemon juice
- 1 cup SPLENDA® No Calorie Sweetener, Granulated
- Ice cubes for serving
- Fresh mint sprigs and lemon slices for garnish (optional)