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Recipes
Dessert, Cake: S'mores Cake
By LynnK
Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering wat...
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, finely chopped
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 8 whole graham crackers, crushed
- 2 tablespoons unsalted butter, melted
- Pinch of salt
- Vegetable oil, for the spatula
- 1 16-ounce container marshmallow cream
- Basic Chocolate Cake , baked and cooled
Sides, Vegtables: Colleen's Broccoli Elegant
By LynnK
Combine water, butter, and packaged seasoning
- 1 1/2 cups water
- 3/4 cup milk
- 1/4 cup butter or margarine 2 (3 ounce) packages cream cheese, softened
- 1 (6-ounce) package corn bread stuffing mix 1/4 teaspoon seasoned salt
- 2 (10-ounce) packages frozen broccoli spears, thawed 4 green onions, sliced
- 2 Tablespoons butter or margarine 1 cup shredded Cheddar cheese
- 2 Tablespoons flour Paprika
- 1 teaspoon chicken-flavored bouillon granules
- Colleen
Dessert: Healthy Coconut Berry Chocolate Flax Dessert
By LynnK
Note: Ingredient quantities depend on size of pan
- 1 box devil’s food cake mix
- 1 cup nonfat Greek yogurt
- 1 cup water
- 4 cups fat-free ricotta
- 1 cup coconut milk, well stirred
- 1 cup shredded, toasted sweetened coconut
- 4 tablespoons agave syrup
- 1/2 cup toasted oats
- 1/2 cup ground flaxseeds or flaxseed meal
- 1/2 cup finely chopped walnuts, lightly toasted if desired
- 4 cups total of any combination of fresh well-washed berries (strawberries, hulled and halved, blueberries, raspberries, blackberries)
- 2 ounces bittersweet chocolate, for shaving
Bread: Layered Pumpkin Loaf
By LynnK
HEAT oven to 350ºF. MIX pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl
- 1 cup canned pumpkin
- 1 cup plus 2 Tbsp. granulated sugar, divided
- 1/2 cup packed brown sugar
- 4 egg whites, divided
- 1/2 cup fat-free milk
- 1/4 cup canola oil
- 2 cups flour
- 2-1/2 tsp. Baking Powder
- 2 tsp. pumpkin pie spice
- 1/4 tsp. salt 1 pkg.
- (8 oz.) Neufchatel Cheese, softened
Entree: Healthy/Diabetic EGGPLANT PARMESAN
By LynnK
Nutritional Information Per Serving: Calories: 118; Fat: 3 grams; Carbohydrates: 15 grams; Protein: 10 grams; Sod
- olive oil spray
- 1 eggplant (about 1-1/2 pounds)
- 1 teaspoon olive oil
- 8 ounces fresh mushrooms, sliced (2 to 2-1/2 cups)
- 1 cup chopped onions (2 medium)
- 3 or 4 medium cloves garlic, minced, or 1-1/2 to 2 teaspoons bottled minced garlic
- 1/2 teaspoon salt-free dried Italian herb seasoning
- 1/4 teaspoon salt
- pepper to taste 8-ounce can no-salt-added tomato sauce
- 4 ounces fat-free or park-skim mozzarella cheese
- shredded (1 cup)
- 1 ounce (1/4 cup) grated or shredded parmesan cheese
Sides,Carbs: The Baked Potato
By LynnK
Heat oven to 350 degrees and position racks in top and bottom thirds
- 1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
- Canola oil to coat
- Kosher salt
Soup: Barley-Vegetable Chicken Soup
By LynnK
1. In a 4-quart Dutch oven, bring broth to boiling; add barley
- 8 cups reduced-sodium chicken broth
- 1/2 cup regular barley
- 4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total), cut into 3/4-inch cubes
- 3 stalks celery, sliced
- 3 medium carrots, sliced
- 1 medium onion, chopped
- 1/4 cup snipped fresh parsley or 2 tablespoons dried parsley flakes
- 1 tablespoon snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
- 1/4 teaspoon ground black pepper
- 1 cup chopped green, yellow, and/or red sweet pepper
Bobby's Chicken-Fried Chicken W. W. Points 8.5
By LynnK
Preheat the oven to 350 degrees F
- 1 1/2 cups all-purpose flour
- 2 teaspoons House Seasoning, recipe follows
- Eight 4-ounce boneless, skinless chicken breasts, pounded
- 1 1/2 cups low-fat buttermilk
- 3 tablespoons olive oil
- 1 1/2 teaspoons cornstarch
- One 14-ounce can reduced-sodium chicken broth
- 1/4 cup sliced Vidalia onion
- 1/2 cup reduced-fat 1-percent milk
- 1/4 teaspoon freshly ground black pepper
- 2 green onions, chopped
Dessert: Smores Fudge Bars
By LynnK
Preheat oven to 350°. Line a 9x9 baking pan with foil
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup granulated sugar
- 1/2 tsp salt
- Fudge layer
- 2 cups milk chocolate chips
- 14 oz sweetened condensed milk
- Fluff Layer:
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 tsp salt
- 2 egg whites
- 1/4 tsp cream of tartar
- 1 1/2 tsp vanilla extract
Entree: Skinny Chicken Enchiladas
By LynnK
In a saucepan, mix together sour cream, soup and cilantro
- 16 oz. fat free sour cream
- 1 can fat free cream of chicken soup
- 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
- 2 1/2 cups cooked shredded chicken breast
- 1 can Mexican Rotel
- 1 cup chopped onions (optional)
- 8 low carb tortillas
- 1 cup shredded pepper jack and colby cheese blend
- 1 can diced green chiles