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Recipes
Peanut Butter Fruit Dip
By LadyJ1114
In a bowl, combine the yogurt, peanut butter and cinnamon; mix well
- 1 cup vanilla yogurt
- 1/2 cup peanut butter
- 1/8 teaspoon ground cinnamon
- 1/2 cup whipped topping
- Assorted fresh fruit
Peach Cobbler
By LadyJ1114
Heat oven to 400 degrees. In 4-quart saucepan, mix Splenda, cornstarch and cinnamon
- 1/3 cup Splenda
- 1 T. cornstarch
- 1/4 t. cinnamon
- 6 peaches, peeled, cut into 1/2" slices
- 2 T. water
- 2 t. lemon juice
- 1 cup reduced fat Bisquick
- 2 T. Splenda
- 1/3 cup milk
- 1 T. butter or margarine, melted
Banana Cranberry Spice Muffins
By LadyJ1114
Prepared with sugar: 3 points Prepared with Splenda: 2 points
- 1 cup Fiber One original bran cereal
- 1 egg
- 3/4 cup fat free milk
- 3 T. vegetable oil
- 1 cup mashed ripe bananas (2 medium0
- 1 1/4 cups flour
- 1/2 cup sugar OR Splenda
- 1 T. baking powder
- 1 t. ground cinnamon
- 1/4 t. nutmeg
- 1/4 t. salt
- 1/2 cup dried cranberries
Chicken Baseballs
By LadyJ1114
Mix all ingredients except rolls
- 8 oz. cooked chicken
- 4 oz. cream cheese
- 1 T. milk
- 1/4 t. salt
- 1/4 t. pepper
- 1 can crescent rolls, reduced fat
Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream
By LadyJ1114
Preheat oven 325. Grease and flour a 9x5 loaf pan
- BREAD
- 1 cup flour
- 3/4 cup white whole wheat flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup sugar substitute
- 1 teaspoon vanilla extract
- 1/2 cup low fat plain yogurt
- 2 tablespoons canola oil
- 1 1/4 cups pumpkin
- FROSTING
- 1/4 cup butter, softened
- 2 tablespoons pumpkin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, sifted
- 2 teaspoons milk
- Caramel Drizzle
- 3 tbsp brown sugar
- 1 tbsp water
- 1 tbsp butter
- 1/4 tsp salt
Cinnamon Protein Oatmeal (Nik)
By LadyJ1114
Preheat oven to 350 degrees
- 1 1/2 cups quick oats
- 1/8 t. salt
- 1/3 cup sweetener
- 1/4 cup Torani Brown Sugar Cinnamon syrup
- 1/2 t. cinnamon
- 1 1/2 cups milk
- 2 beaten eggs
- 2 scoops protein powder
Pasta Salad
By LadyJ1114
Cook pasta according to package directions; drain
- 4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
- 4 oz uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups)
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp dried oregano
- 1 Tbsp Dijon mustard
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 2 medium garlic clove(s), minced
- 3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
- 1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
- 1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
- 1 cup frozen green peas, thawed
- Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
- Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; set aside until ready to use.
- In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.
Fiber One Chocolate Peanut Butter Haystacks
By LadyJ1114
Line 2 cookie sheets with waxed paper
- 2 cups chocolate chips
- 1/2 cup reduced fat peanut butter
- 3 3/4 cups Fiber One original bran cereal
Good Morning Muffins - Ree Drummond
By LadyJ1114
Preheat the oven to 375 degrees F
- Muffin Batter:
- 4 cups all-purpose flour
- Generous 1/2 cup granulated sugar
- 2 tablespoons baking powder
- 4 tablespoons unsalted butter
- 1/4 cup shortening
- 1 1/2 to 2 cups sweet orange marmalade (use 2 cups if you like the bitter marmalade taste, less if you don't)
- 1 cup orange juice
- 2 teaspoons vanilla extract
- 3 whole eggs, beaten
- Topping:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons melted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Wheat germ, for sprinkling
Chicken Enchilada Casserole – Slow Cooker
By LadyJ1114
Spray 3-4 quart slow cooker with cooking spray
- 2 4.5-oz. cans green chilies
- 1 can cream of chicken soup
- 1 10-oz. can green enchilada sauce
- 1/4 cup mayonnaise or salad dressing
- 12 6” corn tortillas, cut into 3/4” strips
- 3 cups shredded cooked chicken
- 1 15-oz. can black beans, drained & rinsed
- 2 cups shredded Mexican cheese blend
- 2 large tomatoes, chopped (about 2 cups)
- 2 cups chopped lettuce
- 1/2 cup sour cream