Strawberry Cobbler

Ingredients

1 pkg (8oz) fresh strawberries, cleaned and cut into 1/2 inch pieces
3 stalks rhubarb, cut into 1/2 inch pieces
1/2 c brown sugar
1/2 c water
2 tsp lemon juice
1 1/2 c low fat bisquick
1/2 c skim milk

Place strawberries, rhubard, water, brown sugar and lemon juice into a large pan.
Heat on medium until it begins to boil.
In the meantime, mix bisquick and milk with a fork to form a soft dough.
Gradually add the dough to the boiling fruit, in the hsape of small balls.
Cook on medium for 10 minutes uncovered. Cover and cook for an additional 10 minutes.
Pour into a large serving dish and serve with low fat whipped topping if desired.

Makes 8 servings

Calories/serving : 250

Watermelon Sherbet

2 c watermelon, cubed and seeded
1/2 c sugar
1 envelope gelatin, unflavored
1/3 c cranberry juice

Blend watermelon in a blender or food processor until smooth.
Stir in sugar.
In a small saucepan, compine gelatin and cranberry juice. Let stand for 5 minutes.
Stir mixture over low heat until gelatin is disolved.
Pour and stir gelatin mixture into the melon mixture.
Pour onto a baking pan. Cover a freeze for 2 hours.
Break up frozen mixture and place in a chilled mixing bowl.
Beat with an electric mixer until mi xture is fluffy.
Return to pan, cover and freeze for 6 hours or until firm.

Makes 8 1/2 cup servings.
Calories/serving:83
Fat/serving : 0

Peach-Blackberry Crisp

Ingredients

Filling:
4 large peaches, skinned and sliced
1/2 pint blackberries
1/4 c sugar
1 tbsp cornstarch
1 tsp lemon zest

Topping:
1/2 quick oats
1/4 c brown sugar
1/3 c all purpose flour
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tbsp cold butter
1 tbsp canola oil

Preheat oven to 375.
Arrange peaches in an 8-inch baking dish. Scatter blackberries on top.
Stir sugar and constarch together and sprinkle over fruit followed by the lemon zest. Stir fruit.
In a medium bowl, combine oats, sugar, flour, nutmeg and cinnamon. Cut butter into oat mixture. Add oil, then stir gently to combine.
Sprinkle topping over fruit. Bake for 35-40 minutes, until the fruit is bubbling and th etop is slightly browned.

Serves 6

Calories/servine : 191
Fat/serving : 4.8 g
Fiber/serving : 3 g

Lemon Bars

Ingredients

Crust:
1 c all purpose flour
1/4 c sugar
1/2 c quick oats
3 tbsp butter

Filling:
1 egg
1 egg white
1 c sugar
3 tbsp flour
1/4 tsp baking powder
pinch of salt
Juice and zest of 1 large lemon

Preheat oven to 350. COat an 8-inch baking pan with cooking spray.
Combine flour, oats and sugar in a medium bowl. Using a pastry blender, add butter and blend until mixture is crumbly.
Press crumbs into bottom of pan. Bakle for 10 minutes until adges are golden.
Meanwhile, whisk egg and egg white. Add sugar and beat until creamy. Add flour, baking powder, salt and lemon; whisk until smooth.
Pour lemon mixture over base. Bake for 20-25 minutes until center is set.
Cool in pan for 15 minutes.
Makes 16 squares.

Each square contains:
133 calories
2.8 g of fat

Brownies

Ingredients

1/2 c all-purpose flour
1/2 c whole wheat flour
1 c brown sugar
3/4 c cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1 egg or 2 egg whites
1 tsp vanilla extract
1/4 unsweetened applesauce
1/4 reduced fat sour cream
1/4 cup skim milk

Preheat oven to 350. Coat an 8 inch baking pan with cooking spray.
Stir together flour, sugar, cocoa, baking powder and salt.
In a large bowl, lightly beat egg (if using) or place 2 egg whites in bowl.
Add vanilla, applesauce, sour cream and milk. Whisk until well blended.
Add dry ingredients and mix just until moist.
Bake for 25-30 minutes. The centre should still be slightly soft.
Makes 16 brownies

Calories/brownie : 111
Fat/brownie : 1.5 g
Fibre/Brownie : 1.9 g

Broccoli and Cheese Casserole

1 - 30 oz pkg frozen, chopped broccoli
1/2 c fat free egg substitute
1 can reduced fat cream of mushroom soup (or any cream soup)
1 c fat free mayonnaise
1/2 c low fat cheddar cheese, shredded
2 tbsp onions, minced
dash of pepper
6 reduced fat ritz crackers, crushed

Preheat oven to 350.
Spray a non stick casserole dish with cooking spray.
Cook broccoli according to pakage directions.
Combine broccoli, egg substitute, soup and mayonnaise in a large bowl.
Add cheese, onions and pepper to broccoli mixture.
Pour broccoli mixture into casserole dish.
Sprinkle the crackers over top.
Bake at 350 for 30 minutes or until sauce is bubbly and hot.

6 servings
Calories/serving - 153
Fat/serving - 4

Chicken Soufle

2 c chicken breast, cooked and cubed
1 1/2 c long-grain white rice, cooked
3 whole hard boiled eggs, chopped
1/2 c onions
1/4 tsp salt
1 can cream of mushroom soup (or any other cream soup)
3/4 c fat free mayonnaise
1 c rice crispies cereal

Preheat oven to 375.
Spray a 2-quart casserole dish with cooking spray.
Combine chicken, rice, eggs, onions and salt. Mix well.
Fold in soup and mayonnaise.
Spread mixture into casserole dish.
Sprinkle rice crispies over top.
Bake for 45 minutes.

Orange Glazed Turkey Tenders

2 tsp olive oil
1 lb turkey tenders
1/2 tsp salt
1/4 tsp pepper
1/3 cup orange marmalade
2 tbsp red wine vinegar
1 tbsp ginger
1 small naval orange
1 tsp parsley

In a non-stick skillet, heat oil on medium temperature until hot.
Place turkey tenders in skillet and sprinkle with salt and pepper.
Cook tenders until they are slightly browned on the outside and have lost the pink color on the inside, about 4 minutes on each side.
While tenders are cooking, mix marmalade, vinegar and ginger in a small bowl.
Add mixture to skillett and heat to a boil.
Garnish with orange wedges and parsley.

***Turkey tenders can also be known as turkeys fillets***

Servings : 4
Calories/serving : 220
Fat/serving : 4 g

Cran-Apple Pork Tenderloins

1 c fresh cranberries
1 c apples, coarsley chopped and peeled
2/3 c pack brown sugar
1/2 c water
1/4 c onion, chopped
1 tbsp fresh ginger
1 tsp curry powder
1/8 tsp ground red pepper
2 (3/4-pound) pork tenderloins
1/4 tsp salt
1/4 tsp pepper

Preheat oven to 350
Combine first 8 ingredients in a small saucepan and bring to a boil.
Reduce heat, cover and simmer for 20 minutes. Unciver and simmer for 2 minutes or until thick. Cool for 10 minutes.
Place mixture in a blender and process until smooth.
Trim fat from pork and sprinkle with salt and pepper.
Divide cranberry mixture in half. Brush pork with half of the mixture.
Place pork on boiler rack.
Back at 350 for 30 minutes or until a meat thermometre registers 160.
Serve pork with remaining cranberry sauce.

Makes 6 servings. Serving size : 3 oz pork and 2 tsp sauce
Calories/serving : 243
Fat/serving : 3.1
Fiber/serving : 1gr

White Chocolate Macadamia Nut Cookie

1 1/4 c flour
1 tsp vanilla
1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/4 c sugar
6 oz white chocolate, coarsly chopped
7 oz macadamia nuts, coarsley chopped
1/2 c butter, softened
1/2 c packed brown sugar

Preheat oven to 375.
Into a large bowl, measure flour, butter, sugars, vanilla, baking soda, salt, egg and 1 tbsp water. With mixer on low, beat until blended. Stir in chocolate and nuts.
Drop by level tablespoons, 2 inches apart onto un greased cookie sheets.
Bake for 10-15 minutes until lightly browned. Cool on wir racks.

Quick Mexican Pork Mole

Ingredients

1/2 c chopped onion
1 clove garlic, minced
1 lb pork tenderloin, cut into chunks
1/2 cup brown sugar BBQ sauce
1 square unsweetened chocolate
1/2 tsp crushed red pepper

Cook and stir onion and garlic in 1 tbsp of oil on medium heat. Add pork; cook and stir on high heat for 5 minutes.
Add 1/2 cup water and the remaining ingredients; bring to a boil. Cover; reduce heat and simmer for 10 minutes or until pork is cooked through.
Serve with white rice.

Cookie Fudge

Ingredients

1 pkg (8 squares) Semi Sweet Chcolate
1 can sweetened condensed milk
2 tsp vanilla
1 oreo cookies, crushed

Microwave chocolate and condensed milk in a large bowl on medium for 2-3 minutes, until chocolate is melted, stiring every minute. Add vailla, mix well and stir in crushed cookies.
Line an 8 inch squqare pan with tinfoil, with the ends of the tin foil hanging over the edges.
Spread chocolate mixture into pan.
Refrigerate for 2 hours or until firm.

No Bake Rocky Road Cheesecake

Ingredients

1 1/4 c orea baking crumbs
1/4 c butter, melted
3 squares semi sweet chocolate
2 pkg brick cream cheese softened
1/3 c sugar
1/4 c milk
2 c thawed whipped topping
3/4 c mini marshmellows
1/3 c chopped peanuts

Mix crumbs and butter in a pie plate. Press firmly onto bottom and up sides of pie plate to form crust.
Microwave 1 of the chocolate squares on medium for 1 minute. Stir until chocolate is completly melted.
Beat cream cheese, sugar and milk in a large bowl on medium speed until well blended.
Add melted chocolate; mix well. Gently stir in whipped topping, marshmellows and peanuts.
Coarsly chop remaing chocolate and stir into cream cheese mixture. Spoon into crust.
Refrigerate 4 hours or until set.

Molten Chocolate Surprise

Ingredients

4 squares semi sweet chocolate
1/2 cup butter
2 whole eggs
2 egg yolks
1 cup icing sugar
1/3 cup flour
12 chocolate chip cookies
1/2 thawed whipped topping

Preheat oven to 425. Microwave choclate and butter on high for 2 minutes or until butter is melted. Stir with whisk wire until choclate is completly melted and mixture is well blended.
Beat whole eggs, egg yolks, sugar and flour with a wire whisk until well blended.
Gradually add to chocolate mixture, beating constantly until well blended.
Line 12 muffin cups with paper liners. PLace 1 cookie, upside down in each cup.
Cover evenly with batter.
Bake for 8 minutes until cakes are firm around the edges but still soft in the centre. Let stand for 1 minute. Carefully remove cakes from muffin pan. Invert onto plate, remove liner and serve with whipped topping.

Breakfast Casserole

Ingredients

10 slices of bread, cut into 1 inch cubes
2 c grated chaddar cheese
1/4 c melted butter
6 eggs
8 slices of bacn, cooked and crumbled
2 c milk
1/2 tsp baking powder
1 tsp each salt and pepper

Alternate layers of bread and cheese in a 2 quart casserole dish.
Pour melted butter over top.
Mix other ingredients and pour over bread layers.
Cover with tinfoil and refrigerate overnight.
Bake at 350 for 30 minutes, covered.
Uncover and bake for 20-30 minutes longer.

Chocolate-Orange Pancakes

Ingredients

2 cups flour
3/4 cup semi sweet chocolate chips
1 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
2 eggs, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
grated peel from 1 orange

Combine flour, chocolate chips, sugar, boaking powder and salt in a large bowl; set aside.
Mix remaining ingredients. Add to flour mixture; stir well until blended.
Ladle batter into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake. Cook hot medium heat until bubbles begin to from on top, thne turn over to brown the other side.

Breakfast Pizza

Ingredients

1 tube of cresent rolls
1 lb frozen hash browns
1/2 lb sausage, browned
1 cup cheddar cheese
4 eggs beaten well with a little milk and salt and pepper

Place the cresent rolls on apizza pan to form a crust.
On top of the crust, place hash browns and spread sausage next (make sure it goes all the way to the end of the crust. Slowly pour eggs over top of hashbrowns.
Sprinkle cheese on top.
Bake at 350 for 30-40 minutes.

Baked French Toast

Ingredients

1 baguette
6 lg eggs
1 1/2 c milk
1 c half and half
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 c butter
1/2 cup brown sugar
1/2 cup chopped walnuts
1 tsp corn syrup

Cut bread into 1 inch slices. Butter a 9 inch square baking pan. Arrange bread slices slightly overlapping to fill pan.
In a medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Mix well and pour over bread slices. Cover a refridgerate over night.
Preheat oven to 350. In a small bowl, combine butter, sugar, nut and corn syrup. Mix well and spread evenly over bread. Bake for 40 minutes or until puffed and golden.

Ham & Cheese Mini Quiches

Ingredients

12 slices whole wheat bread
4 eggs
1/2 cup light cream cheese
1 tbsp milk
60 g smoked ham
2 green onions, sliced

Preheat oven to 400. Use a rolling pin to platten each slice of bread. Cut out centres with a 3 1/2 inch round cookie cutter. Press one bread circle onto bottom and side of each of 12 greased muffin cups. Bake 8-10 minutes or until golden brown.
Reduce oven tempertaure to 350. Beat 1 egg and the cream cheese with a wire whisk untill well blended. Add remianig 3 eggs, milk, ham and onions; mix well. Pour mixture evenly into bread cups.
Bake for 18-20 minutes or unitl filling in each cup is set.

Substitute : You can substitue bacon or sausage instead of the ham. You can also add cheese to the top as well.

Almond Crusted Chicken Dijon

Ingredients

4 boneless skinless chicken breasts
2 tbsp miracle whip dressing
2 tbsp dijon mustard
6 ritz crackers
1/4 almonds, coarsly chopped

Preheat oven to 375.
Mix dressing and mustard until well blended. Spread top side of each chicken breast with one 1tbsp of the dressing mixture. Mix crackers and almonds; sprinkle evenly over chicken in a 9x13 baking dish.
Bake for 20-25 minutes.

You can substitute honey mustard for the dijon mustard.