Sunday, November 9, 2008

11/9 Football Food

In little dipper I have the Rotel sausage dip that we had a few weeks ago. mmmmm yummy

In the big crock pot I have White Chili.

1 - Onion, chopped
4 cups - Cooked Turkey or Chicken, chopped
2 (14.5 oz.) cans - Ready to Serve Chicken Broth (fat free)
1 (4 oz.) can - Old El Paso chopped Green Chiles
2 oz. (1/2 cup) - shredded Monterey Jack Cheese
2 ribs - Celery, thinly sliced
2 (15.5 oz.) cans - White Beans, drained ( I have one can northern beans and one chickpea)
2 tsp. - Cumin

Edited to say, add salt and pepper while cooking next time. Otherwise this chili is mmmmmm good.

I always make Pumpkin Roll for the holidays, so today I'm going to test a low calorie/low fat recipe.

Pumpkin Roll
15 servings

1 Angel Food Cake Mix - the 1 Step 1 cup cold water
1 can (15oz) pumpkin
1 TB pumpkin pie spice

1 (8oz) FF Cream cheese
1 (3 oz) SF FF Cheesecake pudding mix
1 (8 oz) FF Cool Whip
Pumpkin pie spice to taste

Preheat oven to 350^. Line a jelly roll pan with waxed paper. Spray lightly with Pam. Beat the cake mix and water together in a bowl for 2 or 3 minutes. Fold in pumpkin and pumpkin pie spice. Pour batter into prepared pan. Bake for 20 minutes or until the cake spings back when touched gently in the center. Let cool for 5 minutes. Put powdered sugar on a clean dish towel and flip the cake onto the towel. Carefully peel off the wax paper. Roll the cake and towel together on the longer side (get more slices for less points). Let cool for 5 or 6 hours. ETA no way, don't let it cool this long. I let it cool for an hour and I wish I hadn't. I never used to. The roll needs to be warm when you unroll it to frost it otherwise it breaks. Beat Cream cheese and slowly add Cool Whip in portions. This keeps the filling from getting lumpy. After this mixture is well blended, add the dry pudding mix and pumpkin pie spice. Carefully unroll the cake, spread the cream cheese mixture on the top. Gently roll the cake back up. I frosted the pumpkin roll with Cool Whip and a sprinkled with cinnamon. Very moist and doesn't taste low fat at all. Master cook says 107 calories, trace fat, trace fiber

ETA- OMH! So good, no idea it is low fat. It tastes like the original I made before, which was 5 points. This one? Only 2!

Heh since I have the oven going, I'm trying out some chocolate chip cookies too.

1 yellow cake mix
1 cup Eggbeaters
6 oz chocolate chips

Drop tablespoon fulls on cookie sheet, bake 350 for 15 minutes. Erk, only 12 minutes. The first batch was overdone. The second batch are perfect and yummy. ETA even later to say, DD says they are sooooo good. She was mad there wasn't more.

No comments: