ugar.
Add 22 calories per muffin.
Calories per muffin with
Unroll and twist dough according to package directions.
Place twists on an ungreased baking sheet.
Combine margarine, mustard and beer in a small saucepan; cook over low heat, stirring frequently, until margarine melts and mixture is smooth.
Brush mustard mixture over twists; sprinkle each with 1/2 teaspoon Parmesan cheese.
Bake at 375\u00b0 for 12 to 13 minutes or until golden.
Yield:
10 breadsticks (90 calories each).
il in large saucepan on low heat. Cook celery, onion and
erves 16.
Contains 97 calories, 57 mg. sod., 6 gm
Brown turkey, onion and celery in cooking spray.
Add remaining ingredients, except cabbage.
Simmer 20 minutes.
Spray casserole dish with cooking spray and place shredded cabbage in dish.
Top with meat mixture.
Cover and bake at 350\u00b0 for 1 hour. Serves 4. Each serving contains 158 calories, 18.9 g protein, 8.7 g fat, 60 mg chol. and 106.5 mg sodium.
Blend yogurt, garlic, oil, maple syrup and mustard.
Add chicken; turn to coat.
Let marinate in refrigerator for 1 hour. Preheat oven to 425\u00b0.
Combine bread crumbs and herbs.
Dip drumsticks into crumb mixture, turning to coat them thickly. Place on baking sheet and bake for 35 to 45 minutes.
Contains 288 calories per serving.
Spray pie or quiche pan with nonstick vegetable coating spray. Sprinkle in onion, Canadian bacon, Swiss cheese and green pepper. Mix biscuit mix, egg substitute, milk, salt and pepper in a blender for 1 minute.
Pour mixture into a pan.
Bake in preheated 350\u00b0 oven for 50 to 55 minutes or until center is set.
Let stand for 5 minutes, then cut.
Contains 143 calories and 5 grams fat per serving.
Combine first 3 ingredients, stirring just until moistened. Spoon batter into muffin pans, coated with cooking spray.
Bake at 375\u00b0 for 12 to 15 minutes or until lightly browned.
Yields 1 dozen rolls.
Each serving amount:
1 roll.
Calories per serving: 90.
Exchanges:
1 starch
er 1 serving: 221.5 Calories, 29.3 grams Carbohydrates, 8
Combine dried split peas, water and bay leaf and lite salt in large kettle.
Bring to a boil and then reduce heat and simmer for 2 hours.
Stir and make sure peas do not stick.
Add more water if it becomes too dry.
Add carrots, celery, onion and herbs. Continue to simmer 30 minutes or more.
Overcooking does not hurt this soup, as long as it does not stick and scorch.
Just before serving, add vinegar or lemon juice and pepper.
Makes 12 cups. Calories 106.
Contains fat 1 g, fiber 5 g and sodium 91 mg.
In 2 quarts of water, add cut up vegetables.
Do not use any starchy vegetables.
If desired, use 1 envelope onion soup mix, bouillon or low-fat broth.
Season to taste with Mrs. Dash seasoning or your own preference.
Cook until vegetables are tender.
One cup equals 25 calories.
If on low-sodium diet, use low-sodium soup base or low-sodium spices.
br>Cover and cook on low-heat setting for 8 to
o crock pot.2. add low sodium chicken broth and meat
Because I don't have easy access to Japanese mayonnaise, I
elatin mixture.
Place over low heat; stir constantly until gelatin
Combine all ingredients; chill.
Serves 2 with 300 calories and a trace of fat.
In a bowl mix all ingredients together (starting with 1/2 cup bread crumbs).
Mix and add in more bread crumbs if needed to hold together.
Shape into desired size balls.
Fry or oven-bake until completely cooked through.
Use in you favorite recipes.
Add beans, ham, onion powder, garlic powder, broth, pepper and salt to crock pot and mix lightly (may change amounts according to taste, or use diced onion and diced garlic in place of powders).
Turn crock pot on low and cook all day (at least 8 hours).
Mix cornstarch and 3/4 cup broth.
Mix remaining broth, oregano, garlic, broccoli, carrots and onion in saucepan.
Heat to a boil and cover and cook over low heat 5-8 minutes or until vegetables are tender.
Add the cornstarch mixture then cook and stir until mixture boils and thickens.
Stir in tomato.
Toss with spaghetti and top with the grated Parmesan cheese.
rock pot to desired temperature: LOW (8 hours) or HIGH (4