Cottage Cheese Pancakes with Strawberries

This morning for breakfast, Beth decided to make cottage cheese pancakes. Before you say anything, like “blech or uck”, let me say this, “They are good”!!!!! But I decided to carry it a little further. We had some strawberries in the fridge and I suggested we use those. Instead of sugar free syrup, we took a little sugar free strawberry jam and micro waved it. Yum yum!! What a nice way to start the day! Hope you enjoy!

Cottage Cheese Pancakes

¼ cup cottage cheese
2 Tablespoons oatmeal
1 egg
1 packet of splenda

1) Grind oatmeal in blender/magic bullet
2) Add cottage cheese, egg, and splenda
3) Mix thoroughly in blender/magic bullet
4) Let sit for several minute for air bubbles to escape

Makes 4 silver dollar pancakes or 1 large pancake.

Mini Bites

This recipe is another from my friend Michelle. We modified it slightly to give it a taste of our own. But I have to give credit to her, she is a genius! And we wish her a speedy recovery form her PS! Luv ya Michelle!

Spinach & Garlic Feta Bites
1/2 Yellow Onion, diced
2 Green Onions, diced
2 teaspoon Garlic, minced
1/2 cup cooked Spinach, squeeze water out
1 teaspoon Butter
1 teaspoon Oregano few twists of Black Pepper
5 Eggs, beaten
1/3 cup Fresh Grape Tomato, diced
1/2 cup Garlic & Herb Feta Cheese crumbled
1/2 cup Shredded Quesadilla Cheese

Directions
Preheat oven to 350 F.
Sauté onions in butter till golden.
Add garlic and sauté 1 minute more.
Add cooked spinach and sauté till dry and separated about 1 minute.
Set aside to cool.
Mix all ingredients together.
Be sure veggie mixture has cooled slightly before adding to egg mixture.
Spoon (I use a small 1 ounce cookie scoop) into a lightly greased mini muffin tin.
Bake for 30 minutes or until centers are firm.
Makes 24.



Crab and Shrimp Bites
1/2 Yellow Onion, diced
3 Green Onions, diced
2 teaspoons minced Garlic
1 teaspoon Butter
1/2 teaspoon Italian Seasoning
5 Eggs
1 jar/4 oz. Red Pimentos, drained
1/2 cup Artichoke Hearts (non marinated), chopped fine
1 cup Shredded Quesadilla Cheese
1 cup Cooked Crab and Shrimp Meat (Wally World brand)

Directions
Preheat oven to 350 F.
Sauté onions in butter till golden.
Add garlic and sauté 1 minute more.
Set aside to cool.
Mix all ingredients together.
Be sure onions have cooled slightly before adding egg mixture.
Spoon (I use a small ice cream scoop) into lightly greased mini muffin tin.
Bake for 30 minutes or until centers are firm.
Makes 24.

Sugar Free Mini Ice Cream Sandwiches

This is a great little treat that RJ actually came up with. When you need that Ice Cream Sandwich fix, this should do it. I used some of the left over sugar free frosting that came for the Died and Gone To Heaven Chocolate Cup Cakes and Murray's Sugar Free Shortbread Cookies.

Take 2 cookies. On the bottom cookie, pipe some of the cake icing. Place a 2nd cookie on top and stick in the freezer until ready to eat. Yum Yum!!

The nutrition info is not to bad either. Just remember...moderation!

Nutrition Info
Serving size: 1 Ice Cream Sandwich
Calories 32.5 g
Cholesterol 0mg
Sodium 35 mg
Total Carbohydrates 5.25 g
Dietary fiber .5g
Sugars 0g
Sugar Alcohol 1g
Protein .5g

Died and Gone To Heaven Cup Cakes

Died And Gone To Heaven Cup Cakes

1 3/4 cups organic all-purpose flour
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup SPLENDA® Brown Sugar Blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

1 1/4 cups fat free milk (Hood's would be a good alternative)
1 small lunch size container sugar free applesauce
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup hot strong black coffee

DIRECTIONS

1) Preheat oven to 350 degrees F. Grease cake pan or bundt with non-stick cooking spray, set aside

2) Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.

3) Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.

4) Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).

5) Pour batter into cake pan or bundt pan. If traveling, I recommend a 13 x 9 pan

6) Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.

Nutrition Info (per serving)

18 servings

Calories 64.6

Protein 3.2g

Fat 1.2g

Saturated Fat .5g

Polyunsaturated Fat .1g

Monounsaturated Fat .4

Carbohydrate 11.9g

Dietary Fiber 1.6g

Sugars .6g

Cholesterol 29mg

Sodium 113.4mg

Sugar Free Frosting

1 (1.4 ounce) package sugar-free instant pudding mix

1 1/2 cups milk
1 shot instant espresso

1 (8 ounce) fat free package cream cheese

1 (8 ounce) container sugar free frozen whipped topping, thawed

DIRECTIONS

1) In a medium bowl, combine pudding mix, milk and espresso. Mix well and let stand until thickened.

2) In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

3) I recommend you keep this cake refrigerated until serving. The frosting will sometimes puddle if it becomes to warm.

Southwestern Skewers

Southwestern Skewers

Juicy chicken, cherry tomatoes, whole mushrooms and sweet peppers make these skewers filling. But it's the fresh garlic, chili powder, cumin and cayenne pepper that give them their zesty kick.

Ingredients:
1 bottle (8 ounces) reduced-fat Italian salad dressing
10 garlic cloves, minced
1 teaspoon white pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 medium green pepper, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
8 large fresh mushrooms
8 cherry tomatoes
1 pound boneless skinless chicken breasts cut into 1-inch cubes

Directions:
In a large bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag; add the vegetables. Seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag; add the chicken. Seal bag and turn to coat. Refrigerate vegetables and chicken for at least 2-3 hours. If grilling the kabobs, coat grill rack with cooking spray before starting the grill. Drain chicken, discarding marinade. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat or broil 4-6 in. from the heat for 3-4 minutes on each side or until chicken is no longer pink and vegetables are tender, turning three times and basting frequently with reserved marinade. Yield: 4 servings.

Nutrition Facts
One serving: (2 kabobs)
Calories: 231
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 63 mg
Sodium: 275 mg
Carbohydrate: 15 g
Fiber: 3 g
Protein: 26 g

Buffalo Chicken Dip

Buffalo Chicken Dip

This feeds a party, you may want to half it, or freeze some. Serve with crackers, veggies-- celery be great but not for RNYers. This recipe is courtesy of Franks RedHot Sauce.

Ingredients
20 ounces chicken
2 8 oz. packages 1/3 less fat cream cheese
1 cup light bleu cheese dressing
3/4 cup Frank's Red Hot Sauce (not the wing sauce)
1 1/2 cups cheddar cheese

Directions
Mix chicken cream cheese and hot sauce in a frying pan and heat it up. Add the dressing and half of the cheddar and mix well. Pour into a bowl and top with remaining cheddar-- or add to a crock pot and top with cheddar.

Nutritional facts
Amount Per 4 oz
Calories 208
Calories from Fat 94.5
Total Fat 10.5g
Saturated Fat 5g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 65mg
Sodium 922mg
Potassium 0mg
Total Carbohydrate 10g
Dietary Fiber 0g
Protein 18g

Marvelous Mocha Cheesecake

Marvelous Mocha Cheesecake

Crust

1 box of 100 calorie Oreo Wafers crushed

1/4 cup butter, melted

2 tablespoons unsweetened cocoa powder

1/4 cup SPLENDA® No Calorie Sweetener, Granulated

Filling

3 (8 ounce) packages reduced-fat cream cheese

3/4 cup SPLENDA® No Calorie Sweetener, Granulated

2 eggs

2 egg whites

1 1/2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup reduced-fat sour cream

2 teaspoons vanilla

1 1/4 teaspoons instant espresso crystals

2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix

Directions
1) Preheat oven to 400 degrees F.

2) Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

3) Reset oven temperature to 325 degrees F.

4) Beat cream cheese and SPLENDA® Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.

5) Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.

6) Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.

7) Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking).

8)Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving. 16 servings.

Nutrition Info (per serving)
Calories 200

Calories from Fat 120

Protein 7g

Fat 13g (sat 8g)

Carbohydrate 14g

Fiber 0g

Cholesterol 65mg

Sodium 270mg

Sugar 4g