Wednesday, January 28, 2009

Superbowl Food!

Go Arizona!!!!

Raspberry Zinger Cake

1 pk Betty Crocker Super Moist -White Cake Mix,Dry
10 oz diet sprite
2 egg whites
1 pk JELL-O Brand Sugar Free Low -Calorie -Raspberry Flavored Gelatin
1 1/2 c hot water
8 oz Cool Whip Fat Free
1/4 c Coconut,Flakes

Combine cake mix, diet soda, and egg whites; mix well. Bake according to package directions in a 9x13 pan. Cool slightly. Pierce cake with large fork at 1/2-inch intervals. STIR boiling water into Jell-O until completely dissolved. Carefully pour gelatin evenly over cake. Refrigerate for at least 3 hours. When cake has set , frost with Cool Whip and sprinkle coconut.

16 Servings

Per Serving: 178 Cal (7% from Fat, 2% from Protein, 91% from Carb); 2 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 1 g Poly Fat; 98 g Carb; 0 g Fiber; 3 g Sugar; 26 mg Calcium; 0 mg Iron; 229 mg Sodium; 0 mg Cholesterol

Buffalo Chicken Dip- this is in my Little Dipper Crockpot

8 oz fat free cream cheese
½ c. wing sauce, Frank’s
½ c. ff ranch or bleu cheese dressing
4 oz roasted chicken,diced canned works well

Combine all ingredients in small crock pot and cook on high. Yield: 5 servings= 195 cals, 9g fat, 0g fiber, 14 g carb, 13g protein, 1175mg sodium

Pigs in a Blanket

1 package fat free hot dogs
1 tube reduced fat crescent rolls

Cut hot dogs into 3 pieces. Cut crescent rolls into 24 pieces. Wrap each hot dog piece in a section of crescent roll. Bake per crescent roll instructions.

I'm also making salsa and quacamole to go with baked Scoops.

For lunches next week I'm making this-

Savory Bulgur and Vegetables

1 tsp olive oil
1 cup(s) zucchini, chopped
1/2 cup(s) carrot(s), sliced
1/2 cup(s) summer squash, chopped
1/4 cup(s) scallion(s), chopped
1/2 cup(s) canned chicken broth
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp garlic powder
1/4 cup(s) parsley, fresh, chopped
3 cup(s) cooked bulgur

In a large skillet, heat oil. Add vegetables and cook until crisp-tender, about 6 minutes.
Add broth, mustard, lemon juice and garlic powder; bring to a boil. Add parsley and bulgur; heat through. Yields about 3/4 cup per serving.

mmmmm I love bulgur.


Bravie said...

I am making crockpot chicken and dumplings from the crockpot cookbook you gave me. I got the reduced fat cream of chicken Healthy Choice soup and I found Pillsbury reduced fat Grand biscuits for the dumplings. So I have fatted down the recipe.
I hope it turns out. *crosses fingers*

Breezy said...

You could have used the fatted down one from here on this blog, goofball.

Bravie said...

I was looking through the cookbook you gave me though. :)

Bravie said...

Okay, looking at the recipes, I did make the one from here. Just not all the veggies in it though. Damn. Too late for that now.

Breezy said...

Veggies are your friend. Good for you and filling.

Anonymous said...

I didn't make anything FF this weekend, but I also was making things for other people.

I did make one FF thing. Your yogurt recipe with the cheesecake pudding. And it's really good. I think I might make it for the Bunco girls when I host.

Anonymous said...

And good job in the weight loss. I just realized that I have almost 50 pounds on you. *gulp* Where the hell are you going?

Breezy said...

I'm done losing, I'm just maintaining now.