Cheesy Low-Carb Cauliflower Bake

Loaded Cauliflower Bake

Ingredients

• 1 (1 3/4-pound) cauliflower, cut into florets
• 2 tablespoons butter
• 1/4 cup reduced-fat sour cream
• 2 tablespoons 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup (4 ounces) shredded Cheddar cheese, divided
• 4 sliced reduced-sodium bacon, cooked, chopped and divided
• 2 green onions, chopped and divided

Directions

Preheat oven to 350°F.
Cook cauliflower florets in boiling water to cover for 8–10  minutes until tender. Drain well. Return cauliflower to pot. Add butter, and mash to desired texture. Stir in sour cream, milk, salt, pepper and garlic powder. Stir in 1/2 cup cheese, half of the bacon and 1 green onion.
Spoon mixture into a 1 1/2-quart baking dish lightly coated with cooking spray. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup cheese and bacon. Bake another 5 minutes. Remove from oven, and sprinkle with remaining green onion.

Nutrition Information

Serves: 4 |  Serving Size: 1 cup
Per serving: Calories: 213; Total Fat: 13g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Cholesterol: 36mg; Sodium: 489mg; Carbohydrate: 13g; Dietary Fiber: 5g; Sugar: 6g; Protein: 12g

Quinoa Chicken Salad

Ingredients

• 2 cups cooked quinoa (certified gluten-free if necessary)
• 1 (15-ounce) can black beans, drained and rinsed (certified gluten-free if necessary)
• 1 (15-ounce) can corn, drained and rinsed (certified gluten-free if necessary)
• 1/2 medium red onion, chopped
• 1/2 medium red bell pepper, chopped
• 1 cup cooked chicken, diced
• 1/4 cup fresh parsley
• 1/3 cup prepared vinaigrette dressing

Directions

Place the quinoa in a large bowl, and add the black beans, corn, onion, pepper, chicken and parsley.
Pour the vinaigrette over the salad, and stir to combine well.
Garnish with more parsley before serving, if desired.

Nutrition Information

Serves: 4 |  Serving Size: 1/4 recipe
Per serving: Calories: 388; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 30mg; Sodium: 391mg; Carbohydrate: 56g; Dietary Fiber: 12g; Sugar: 9g; Protein: 27g

Bacon Avocado Chicken Salad

Ingredients

• 4 slices center cut bacon, cooked and chopped
• 1 pound grilled chicken breast, diced (about 2 cups)
• 1/2 avocado, diced
• 1 cup grapes, halved
• 1/4 cup dried cranberries
• 1/2 red onion, diced
• 1/4 cup Whole Milk Plain Greek Yogurt
• 1 tablespoon honey
• 1/2 lemon, juiced
• 1/2 teaspoon lemon zest
• 1 teaspoon pepper, or to taste

Directions
In a large bowl, combine bacon, chicken, avocado, grapes, cranberries and red onion.
In small bowl, whisk together yogurt, honey, lemon juice, lemon zest and pepper until mixed.
Pour dressing over chicken salad mixture and toss to coat.
Serve with crackers or on toasted sprouted grain bread with Bibb lettuce.
Nutrition Information
Serves: 4 |  Serving Size: 1/4 of recipe
Per serving: Calories: 250; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 4g; Cholesterol: 100mg; Sodium: 209mg; Carbohydrate: 13g; Dietary Fiber: 2g; Sugar: 10g; Protein: 28g

Easy Sesame Chicken

Ingredients

1 bag (20 oz) frozen lightly breaded chicken chunks or frozen popcorn chicken

2 teaspoons vegetable oil

1 teaspoon finely chopped garlic

1 bottle (14 oz) stir-fry sauce

1/2 teaspoon grated fresh gingerroot

1/8 teaspoon crushed red pepper flakes

1 teaspoon toasted sesame seed

Cooked rice or steamed broccoli, if desired 

 

• Make chicken as directed on package for oven directions.
• Meanwhile, in 1-quart saucepan, heat oil over medium heat; add garlic. Cook about 1 minute or until garlic is fragrant, stirring constantly. Add stir-fry sauce, gingerroot and pepper flakes; heat 1 to 2 minutes to simmering, stirring occasionally.
• Remove chicken from oven; transfer to large bowl, and toss in heated sauce. Sprinkle with sesame seed, and serve. Serve with cooked rice or broccoli.

 

Cherry Cheesecake Cake Pops

Ingredients

• 1 (18 ounce) boxes cherry chip cake mix
• 3 eggs
• 1 1/4 cups milk
• 1/3 cup oil
• 1/2 cup butter, softened
• 1 (8 ounce) packages Cream Cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar
• 20 ounces chocolate candy-making wafers

Directions

1. Prepare cake as per directions on box.
2. Let cool completely.
3. Prepare Cream Cheese Frosting.
4. Cream butter and cream cheese together.
5. Add in vanilla.
6. Beat in icing sugar at low speed until combined.
7. Beat mixture on high until smooth.
8. Completely crumble cake in a large bowl.
9. Add in frosting and mix together
10. Chill mixture in fridge or freezer for at least an hour.
11. Melt chocolate over double boiler.
12. Form cake/frosting mixture into 1-inch balls.
13. Poke ball with a long lollipop stick and coat in the melted chocolate.

14. Insert stick side into large styrofoam block or florist's oasis to let Cake Pop harden (you may need to place them back in the refrigerator).

Birthday Cake Babka

Ingredients

For the dough

• 1 cup whole milk, warmed to 110 degrees F
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 4 cups flour
• 1 teaspoon salt
• 3 eggs
• 1/2 teaspoon vanilla
• 1/2 cup butter, room temperature
• 1 cup candy sprinkles

For the filling

• 2 teaspoons vanilla extract
• 1/2 cup sugar
• 1/2 cup unsalted butter, room temperature
• 2/3 cup candy sprinkles
• 1/2 cup white chocolate chips

Directions

1. In a small bowl, combine warm milk, yeast and sugar and whisk to dissolve. Let sit for about 5 minutes until mixture becomes foamy (if it doesn’t become foamy, your yeast may have expired or the milk was too hot, so start over with fresh yeast).
2. In the bowl of a stand mixer with a dough hook, combine yeast mixture, flour, salt, eggs and vanilla extract. Mix slowly to combine. Once combined, add in butter, one tablespoon at a time. When butter is incorporated, scrape down sides of the mixing bowl, and knead dough for about 5 minutes on medium speed, adding sprinkles in during the last half of kneading.
3. Remove the dough to a greased mixing bowl. Cover with a clean kitchen towel or plastic wrap and let rise until doubled in size, about two hours.
4. Grease two loaf pans and set aside. In a small bowl, mix together all filling ingredients.

5. After two hours, punch down dough and divide into two even portions. Roll out one half of dough into a tall rectangle. Spread evenly with filling mixture to the edges.
6. Roll up dough using the long side of the rectangle. Once rolled, cut the entire roll down the middle with a sharp knife, lengthwise. You should have two long pieces of dough with the layers of filling exposed. Braid the two pieces over one another, with the filling facing up.
7. Twist the braid into a shape that will fit in the loaf plan and place it inches Repeat process with second half of dough.
8. Preheat oven to 350 degrees. Cover both loaves with a clean kitchen towel and let rise for about 20 minutes while the oven is preheating.
9. Bake loaves for about 50 - 60 minutes. Remove from oven and let cool.

Deviled Chicken Thighs

Ingredients

• 1/4 cup creamy mustard ( Dijon or Dijonaisse)
• 1 tablespoon Worcestershire sauce
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 8 chicken thighs, skin removed ( about 2 1/2 lbs.)

Directions

1. Preheat oven to 475 degrees.
2. Lightly grease a baking sheet.
3. In a large bowl, mix mustard and Worcestershire sauce until blended.
4. In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
5. Toss chicken thighs in mustard mixture and then coat with crumb mixture.
6. Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.

No Bake Thumbprint Cookies

• 2 cups shredded unsweetened coconut
• ⅓ cup raw honey, melted
• ¼ cup coconut oil, softened
• 2 teaspoons vanilla extract
• ¼ teaspoon sea salt
• Toppings: dark chocolate, fresh raspberries, fresh strawberries, almond butter, large coconut flakes, chopped nuts

1. In a medium sized bowl, combine the shredded coconut, raw honey, coconut oil, vanilla extract and sea salt. Place in the freezer to chill for 5 minutes. This step is important to help get the cookies to stick together well. Coconut oil hardens as it chills and helps to bind the cookie together.
2. Shape the dough into 1 Tablespoon-sized balls. Press into a cookie shape, with an indention in the middle. If you have trouble keeping your dough together, or if you simply want a very sturdy cookie, then melt another ¼ cup of coconut oil, then drizzle the oil in the center of your cookie. Place in the freezer for 10 minutes. Now you’ve got a sturdy cookie!
3. Choose your cookie toppings. Fill the thumbprints with your favorite toppings. Enjoy!

Nutritional Analysis: One serving equals: 90 calories, 6g fat, 7g carbohydrate, 1g sugar, 30mg sodium, 1g fiber, and 1g protein.

Turkey veggie sloppy joes

Ingredients
1 pound lean ground turkey breast meat (or 12 ounces soy-based crumbles)
1/2 medium onion, finely chopped (about 3/4 cup)
1 medium carrot, finely chopped
1/2 medium green bell pepper, chopped
1 1/2 cups zucchini, chopped
3 garlic cloves, minced
1 can low-sodium tomato paste (6 ounces) 1 1/2 cups water
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
5 ounces reduced-fat cheddar cheese, thinly sliced 10 whole-wheat hamburger buns

Instructions
In a large skillet over medium-high heat, sauté ground turkey until browned, about 7 minutes. Add onion and sauté 2 minutes. Add carrot and green pepper and sauté 2 minutes. Add zucchini and garlic and sauté 2 minutes more.
Add tomato paste and water, stirring until the paste has dissolved. Add chili powder, paprika, oregano and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, about 10 minutes.
Preheat broiler. Divide cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the buns are toasted.
Remove buns from the broiler and fill each sandwich with the meat-vegetable mixture. Serve immediately.
Serves 10.
Serving size: 1 sandwich

Nutritional Information
Amount per serving
Calories: 230
Total fat: 5 g
Saturated fat: 2 g
Sodium: 340 mg
Total carbohydrate: 29 g
Dietary fiber: 5 g
Protein: 20 g

Oreo Crumble Banana Pudding Pies

Ingredients

1 box (4-serving size) vanilla instant pudding and pie filling mix

1 3/4 cups milk

1 box  Refrigerated Pie Crust, softened as directed on box

3/4 cup coarsely crushed Golden Oreo sandwich cookies (about 6 cookies)

1 large banana, cut into 24 slices

1 cup whipped topping 

 

In medium bowl, mix pudding and milk; beat with whisk about 2 minutes or until soft-set. Cover and refrigerate 30 minutes.

 

Heat oven to 400°F. Remove pie crusts from pouches; unroll on work surface. Using rolling pin, roll crusts to 12-inch diameter. Using 3-inch round cutter, cut out 12 rounds from each crust.  

Invert two 12-cup mini muffin pans. Place crust rounds on backs of the 24 muffin cups, pressing and pinching to form cups. Bake 10 to 12 minutes or until light golden brown. Cool crusts 5 minutes before removing from pans to cooling rack; cool completely. 

 

Fill each pie crust with about 1 tablespoon pudding. If serving right away, top with crushed cookies, sliced bananas and whipped topping. Otherwise, refrigerate up to 3 hours until ready to serve; add toppings immediately before serving.  

 

Crock-Pot Chicken With Black Beans & Cream Cheese

Ingredients

• 4 -5 boneless chicken breasts, frozen
• 1 (15 1/2 ounce) cans black beans
• 1 (15 ounce) cans corn
• 1 (15 ounce) jars salsa, any kind
• 1 (8 ounce) packages cream cheese

Directions

1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. All done and enjoy!

No-Bake Lucky Charms Treats

Ingredients

5 tablespoons butter

1 bag (10 oz) large marshmallows

6 cups Lucky Charms cereal

8 oz almond-flavored candy coating (almond bark)

2 to 3 drops green food color

Directions

Spray 13x9-inch pan with cooking spray.
In 3-quart or larger saucepan, melt 5 tablespoons butter over low heat. Add 1 bag (10 oz) large marshmallows. Cook, stirring constantly, until marshmallows are almost melted. Remove from heat; immediately stir in 6 cups Lucky Charms cereal.
Pour mixture into pan. With rubber spatula, press mixture down to fit evenly in pan. Cool about 30 minutes.
Microwave 8 oz almond-flavored candy coating (almond bark) as directed on bag. Stir in 2 to 3 drops green food color.
Cut cooled cereal mixture into 4 rows by 4 rows to make 16 bars. Dip bottom of each bar into melted candy coating. Place coating side up on sheet of waxed paper; let stand until coating is set before serving.

Hot Savannah Chicken Salad Casserole

Ingredients

• 2 (10 3/4 ounce) cans condensed cream of chicken soup
• 1 1/2 cups mayonnaise ( I use low fat)
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire sauce
• 1 (10 ounce) bags potato chips, crushed
• 1/2 cup slivered almonds ( I omit this)
• 4 cups cooked chicken, cubed ( I sometimes use leftover chicken or turkey)
• 2 cups celery, diced ( I omit this and use a little celery seed instead)
• 1/4 cup onion, finely chopped
• 4 hard-boiled eggs, sliced
• 1 -2 cup sharp cheddar cheese, shredded ( This is my addition)

Directions

1. Lightly butter a 13x9 pan. Stir together the soup, mayonaisse, mustard, and Worcestershire sauce.
2. In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
3. Place half of the remaining potato chips in the casserole spreading them evenly.
4. Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
5. Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.
6. Bake at 350 degrees for 30-40 minutes, or until heated through.
7. Enjoy!

Corned Beef in Beer (Crock Pot)

Ingredients

• 3 -4 lbs corned beef brisket
• 6 medium potatoes, peeled and quartered
• 2 medium onions, peeled and quartered
• 6 carrots, peeled and quartered
• 1 bay leaf ( or two small ones)
• 12 ounces beer
• 1 small cabbage, cut in wedges (optional)

Directions

1. Place potatoes, onions, carrots, and bay leaf in crock pot.
2. Trim excess fat from brisket; put meat on top of veges.
3. If desired, place cabbage wedges on top of meat.
4. Pour beer over all.
5. Cover and cook on LOW heat setting 9-11 hours.
6. Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
7. Serve with vegetables.

Jalapeño Popper Chicken Crescent Casserole

Ingredients

1 teaspoon vegetable oil

1/2 cup chopped onion

1 cup  chicken broth (from 32-oz carton)

3/4 cup jalapeño cream cheese spread (from 7.5-oz container)

1/4 teaspoon pepper

2 cups shredded Cheddar cheese (8 oz)

3 cups shredded deli rotisserie chicken

1 can (8 oz)  refrigerated crescent dinner rolls or 1 can (8 oz)  refrigerated crescent dough sheet

1 to 2 tablespoons diced seeded jalapeño chiles

Directions

1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 to 3 minutes or until tender. Reduce heat to medium-low; stir in chicken broth, cream cheese spread, pepper and 1 1/2 cups of the Cheddar cheese. Stir frequently until cheese is melted. Add chicken; continue heating 3 to 5 minutes or until heated through. Transfer mixture to baking dish.
3. Unroll crescent dough (if using crescent roll dough, pinch seams to seal); sprinkle with remaining 1/2 cup Cheddar cheese and the jalapeño chiles.
4. Tightly roll up dough; spray blade of sharp knife with cooking spray, and cut dough into 16 slices. Place on top of hot chicken mixture. Bake 30 to 35 minutes or until crescent dough is deep golden brown and casserole is heated through. Let stand 5 minutes before serving.

Reese's Peanut Butter Cup Cheesecake

Ingredients

• 2 (8 ounce) packages low-fat cream cheese
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 2 eggs
• 1 graham cracker crust ( ready to go type)
• 6 Reese's Peanut Butter cups

Directions

1. Mix cream cheese, sugar and vanilla on medium speed until well blended.
2. Add eggs and beat until mixed.
3. Pour into crust.
4. Chop candy bars and sprinkle over filling.
5. Bake at 350 degrees for 50 minutes or until center is almost set.
6. Cool.
7. Refrigerate 3 hours or overnight.
8. Tip: This can also be made as a Snickers cheesecake by chopping three bars instead of using the Reese's.

Family Favorite Sesame Chicken

Ingredients

Sauce

• 1/4 cup honey
• 1/4 cup soy sauce
• 1/3 cup chicken broth
• 1 -2 tablespoon sesame oil ( to personal taste)
• 1 teaspoon ground ginger
• 1/2 tablespoon chopped garlic
• 1/2 tablespoon brown sugar
• 1 dash red chili pepper flakes
• 2 teaspoons cornstarch ( or more is you want a thicker sauce)

Chicken

• 4 chicken breasts, cut into cubes
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon sherry wine
• 1/2 teaspoon Chinese five spice powder (optional)
• 2 drops sesame oil
• cornstarch, to coat

To cook

• vegetable oil (for frying) or peanut oil ( for frying)
• sesame seeds ( to garnish)
• sliced green onion ( to garnish)
• prepared rice, to serve

1. Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.
2. Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove top until cooked thru. Remove from pan and keep warm in oven while making the sauce.
3. Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat.
4. Mix cornstarch with a little water (about 1/4 cup) in a cup until dissolved then slowly add to the sauce mixture on the stove and heat until thickened to you liking.
5. Add chicken to sauce on the stove until heated thru.
6. Remove and sprinkle with sesame seeds and green onions and finally enjoy!

Mexican Taco Pinwheels

Ingredients

• 2 (8 ounce) packages ounces cream cheese, softened
• 1 (4 ounce) cans chopped green chilies, drained
• 1 (4 ounce) cans chopped black olives, drained
• 1/4 cup pimiento, drained
• 1 (1 1/4 ounce) packages taco seasoning mix
• 1 (1 ounce) package dry ranch dressing mix
• 10 -12 large flour tortillas

Directions

1. Mix all ingredients except tortillas.
2. Divide mixture evenly among tortillas, spread slightly and roll up.
3. Refrigerate 1-2 hours and cut into 1-inch slices.
4. Can be served with sour cream if desired.

Brown Sugar Pound Cake

Ingredients

FOR THE CAKE

• 2 1/4 cups light brown sugar, firmly packed
• 1/2 cup granulated sugar
• 1 cup butter, softened
• 1/2 cup shortening
• 2 teaspoons vanilla extract
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 cup pecans, chopped

FOR THE GLAZE

• 1/4 cup butter
• 1/2 cup light brown sugar, firmly packed
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Directions

1. HEAT oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
2. COMBINE flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
3. BAKE 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.

4. MELT 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
5. REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.

Blackberry Wine Cake

Ingredients

• 1/2 cup nuts, chopped ( I used walnuts)
• 18 ounces white cake mix
• 3 ounces blackberry Jell-O ( can use raspberry or black cherry)
• 4 eggs
• 1/2 cup cooking oil
• 1 cup blackberry wine 

Glaze

• 1 cup powdered sugar
• 1/2 cup blackberry wine
• 1/2 cup butter
• 1 -1 1/2 cup powdered sugar ( to thicken the glaze)

Directions

1. Preheat the oven to 325 degrees.
2. Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.
3. In a large bowl, combine the cake mix and gelatin.
4. Add the eggs, oil and wine.
5. At low speed, beat just until moistened.
6. Increase the speed to medium and beat for 2 more minutes; scrape the bowl frequently.
7. Pour in the Bundt pan and bake for 45-50 minutes.
8. Glaze: Bring the 1 c powdered sugar, wine and butter to a boil; the glaze will be fairly thin.
9. While the cake is still warm and in the Bundt pan, pour half of the glaze on the cake.
10. Let the cake sit for 30 minutes to absorb the glaze.

11. Turn the cake out of the pan and completely cool.
12. Thicken the remaining half of the glaze with additional powdered sugar and pour over the cake.

Pizza fried Chicken Casserole

1/4th of casserole: 294 calories, 12.5g total fat (6g sat fat), 613mg sodium, 9.5g carbs, 1.5g fiber, 5g sugars, 35g protein

SmartPoints® value 7*

Ingredients:

1 lb. raw boneless skinless chicken breast
1/8 tsp. each salt and black pepper
1/2 cup light/reduced-fat cream cheese, room temperature
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 1/2 cups chopped mushrooms
3/4 cup chopped green bell pepper
3/4 cup low-fat marinara sauce
1/2 cup shredded part-skim mozzarella cheese
3/4 oz. (about 12 slices) turkey pepperoni, roughly chopped
Optional topping: sliced black olives

Directions:

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Pound chicken to 1/2-inch thickness. Season with salt and black pepper. Bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, until cooked through. Transfer to a cutting board.

Meanwhile, in a large bowl, combine cream cheese with 1/4 tsp. garlic powder and 1/4 tsp. onion powder. Stir until smooth and uniform.

Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add mushrooms and bell pepper, and sprinkle with remaining 1/4 tsp. garlic powder and 1/4 tsp. onion powder. Cook and stir until slightly softened and lightly browned, about 6 minutes.

Transfer skillet contents to the bowl with the cream cheese mixture. Mix thoroughly.

Chop chicken, and evenly place in the baking pan.

Evenly top chicken with creamy veggies, marinara sauce, mozzarella, and chopped pepperoni.

Bake until entire dish is hot and bubbly and mozzarella has melted, 20 - 25 minutes.

MAKES 4 SERVINGS

Three-grain raspberry muffins

Ingredients

• 1/2 cup(s) oats, rolled
• 1 cup(s) milk, lowfat (1%)or plain soy milk (soya milk)
• 3/4 cup(s) flour, all-purpose
• 1/2 cup(s) cornmeal preferably stone-ground
• 1/4 cup(s) wheat bran
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup(s) honey, dark
• 3 1/2 tablespoon canola oil
• 2 teaspoon lime zest grated
• 1 large egg(s)lightly beaten
• 2/3 cup(s) raspberries

Instructions

Serves 12

Preheat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners. In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.
In a large bowl, combine the flour, cornmeal, bran, baking powder and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.
Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes. Transfer the muffins to a wire rack and let cool completely.
Serving size: 1 muffin

Nutritional Information Amount Per Serving

• Calories165
• Total Fat5g
• Saturated Fat0.5g
• Sodium126mg
• Carbohydrates27g
• Dietary Fiber2g
• Protein3g