Banana Cream Cheesecake (with splenda)

Many notes on this one! Notes in blue.

Crust

  • 1 cup All-Bran Bran Buds Fiber Cereal (you can use graham crackers or nilla wafers if you prefer!)
  • 1/4 cup imitation butter (Promise Heart Smart)- (Feel free to use margarine.)
  • 1/4 cup splenda

Filling

  • 3 packages (8 ounces each) fat free cream cheese, softened
  • 1 1/2 Cup Splenda (or use 3/4 cup Sugar)
  • 2 TBSP cornstarch
  • 3 egg beaters (3/4 cup)
  • 3/4 cup mashed bananas (about 2 medium)
  • 1/2 cup whipping cream
  • 2 tsp vanilla

Optioal toppings

  • Fat Free Cool Whip
  • Sugar Free Caramel Ice Cream topping
  • Fresh bananas
  • Sugar Free Chocolate syrup
  1. Preheat oven to 350°F. Place cereal in food processor or blender; process until finely crushed. Add butter imitation; process until blended. Press crumb mixture onto bottom of 9-inch springform pan and bake for 2-3 minutes, and then repress (I find this helps with the sticky issue. Baking it a couple minutes to get it hot makes it easier to work with without it sticking to your hands.)
  2. Beat cream cheese in large bowl with a fork until creamy. Add splenda and cornstarch; stir until blended. Add egg beaters, one at a time, beating with an electric mixer well after each addition. Beat in bananas, whipping cream and vanilla.
  3. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes. Reduce oven temperature to 200°F. Continue baking 75-85 minutes or until center is almost set. Loosen edge of cheesecake with a knife; refidgerate cheesecake uncovered for 6 hours or over night.
  4. Remove Spring form pan sides before serving. Garnish with desired toppings and enjoy!

Makes 6 BIG servings or 8 good sized servings (depending how much you’re in the mood for. Both calculated below.)

Nutrition (for 6 servings) Not including toppings.
Calories 261
Fat 7g
Sat Fat 4g
Cholesterol 40mg
Sodium 960mg
Potassium 320mg
Carbs 31g
Fiber 7.5g
Sugars 12g
Protein 19g

Nutrition (for 8 servings) Not including toppings.
Calories 196
Fat 5g
Sat Fat 3g
Cholesterol 30mg
Sodium 720mg
Potassium 240mg
Carbs 24g
Fiber 5.5g
Sugars 9g
Protein 14g

Diet Coke Cake (Easy)

*Note: You can use yellow/white cake mix and use a light colored diet soda like Sprite or Ginger Ale.

  • 1 Box Pillsbury Reduced Sugar Devil’s food cake mix
  • 1 can diet coke
  • 1/3 tub Betty Crocker whipped chocolate frosting
  • 1/3 tub Cool Whip FREE (can also use marshmallow cream, but it increases the calories)
  1. Preheat oven to 350.
  2. Blend the cake mix and diet coke in a bowl for a few minutes, scraping down the sides periodically.
  3. Spread batter in the bottom of a baking pan coated in cooking spray. (Batter will be thick).
  4. Bake according to the cook time for your size pan (see box).
  5. Meanwhile, mix the chocolate frosting and the Cool Whip in a bowl.
  6. Let cake cool completely before frosting.

Makes 12 Servings

Nutrition
Caloires 195
Fat 4g
Sat Fat 1.5g
Sodium 370mg
Potassium 31mg
Carbs 43g
Fiber 1
Sugars 14g
Protein 2g

Chicken & Tomato Pizza

The original recipe calls for refrigerated pizza dough, but I have a really good, easy, and healthy pizza dough recipe I use.

Easy Pizza Dough

  • 1 1/3 cup Bisquick Heart Smart mix
  • 1/4 cup + 2 tsp water

(This makes thin crust. For more dough (thicker crust) use 1.5 cup bisquick and 1/3 cup water).

Pizza ingredients

  • 6 oz chicken tenderloins, cooked and cut into bite sized pieces.
  • 1 medium tomato, thinly sliced
  • 4 slices part skim mozzarella cheese, torn into pieces
  • 2 TBSP basil
  • Salt & pepper to taste

  1. Preheat oven to 350. Coat a 12-inch pizza pan with cooking spray.
  2. Stir water into Bisquick mix until crumbly, then knead into a ball by hand. Press dough into pan, using a rolling pin if desired, pressing it to the edges.
  3. Arrange tomato slices and chicken on dough. Add basil, salt and pepper, and top with mozzarella.
  4. Bake for 13 to 18 minutes, or until cheese is bubbly.

Makes 3 servings

Nutrition
Calories 308
Total Fat 9g
Sat Fat 3.5g
Cholesterol 46mg
Sodium 791mg
Potassium 210mg
Carbs 40g
Fiber .5g
Sugars 4g
Protein 20g

Japanese Breaded Chicken

Chicken
12 oz chicken tenderloins
1/2 Panko (Japanese style) bread crumbs
seasoning salt

Sauce
1/2 cup splenda
1/4 cup vinegar (I use white rice vinegar)
1 1/2 tbsp soy sauce
1/4 tsp salt
2 tsp water
1 tsp cornstarch

1. Place chicken in a gallon sized ziploc bag and season with salt. Pour in bread crumbs, seal and shake until chicken is coated. Placed on a sprayed baking dish and bake at 350 for 12-14 minutes or until cooked through.
2. Mix the first 4 sauce ingredients in a small sauce pan and heat to boiling. Mix corn starch and water in a bowl. Add to saucepan and cook, stirring constantly, for a couple minutes until sauce is thickened.

Makes 3 servings

Nutrition
(chicken only, the sauce is about 10 calories/serving if made with splenda)
Calories 127
Fat 1g
Cholesterol 65mg
Sodium 328
Potassium 65mg
Carbs 10g
Protein 22g

Dark Chocolate Cheesecake

This recipe was mediocre.

  • 4 sheets reduced fat graham crackers, crushed*
  • 3 tablespoons splenda
  • 3 tablespoons imitation butter (I use promise Heart Smart 5 calorie)**
  • 1 TBSP Hershey’s Cocoa
  • 3 packages (8 ounces each) fat free cream cheese, softened
  • 1 1/2 cups splenda
  • 3 egg beaters
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup fat free sour cream
  • 2 teaspoons vanilla
  • 4 ounces dark chocolate (2.33 dark chocolate Hershey bars)
  • Cool Whip FREE if desired
  1. Mix crumbs, 3 tablespoons splenda, cocoa and melted butter in bottom of 8.5 or 9-inch springform pan. Pat gently. Bake in preheated 325°F oven 4 minutes. Remove and press crumbs down flatter (I couldn’t do this before putting it in the oven b/c it stuck to my fingers, so it helped to heat it some first). Return to the oven for more minutes. Cool on wire rack.
  2. Beat cream cheese and 1 1/2 cups splenda in large bowl until fluffy; beat in egg beaters, cornstarch and salt. Beat in sour cream and vanilla until well blended. Melt the choclate bars (broken into pieces) in the microwave for about 1 minute, stirring every 30 seconds. Gently fold in melted chocolate. Pour batter over crust.
  3. Bake in preheated 325°F oven 40-45 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving. To serve, remove sides of springform pan.

Makes 8 servings

Nutrition (w/o cool whip)
Calories 198
Fat 4g
Sat Fat 2g
Cholesterol 14g
Sodium 703
Potassium 60mg
Carbs 24g
Fiber 1g
Sugars 12g
Protein 15g

*Next time I’ll use 5-6 sheets. This didn’t cover the pan well enough.
**Didn’t do a super job, so maybe use margarine.

Easy Chicken Manicotti

Not my favorite…Next time I’m just doing cheese manicotti!

Sauce (May use a jar store bought sauce if you prefer)

  • 1 14oz can diced tomatoes
  • 1 small can tomato sauce (any flavor)
  • garlic powder, onion powder, basil to taste

Ingredients

  • Spaghetti Sauce (see above)
  • 2-3 TBSP water
  • 1 teaspoon garlic powder
  • 1 lb uncooked chicken tenderloins, cut into pieces
  • 4 oz uncooked manicotti shells (about 1/2 pkg)
  • 4 slices 2% mozzarella cheese, shredded
  • Chopped fresh basil leaves, if desired

  1. Heat oven to 350°F. Mix water into sauce. Spread about 1/3 of the pasta sauce mixture in 9×9-inch baking dish coated in cooking spray.
  2. Sprinkle garlic powder on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.
  3. Bake about 1 hour or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.
  4. Sprinkle with parmesan cheese if desired.

Makes 5 servings (2 pieces/serving)

Nutrition
Calories 260
Fat 4g
Sat Fat 2g
Cholesterol 60mg
Sodium 768mg
Potassium 194mg
Carbs 34g
Fiber 2g
Sugars 4g
Protein 22g

Italian Meatballs

This recipe can be doubled.

Meatballs

  • 1/2 lbs ground beef
  • 1.5 TBSP egg beaters
  • 2.5 TBSP grated parmesan cheese
  • 2 TBSP breadcrumbs (or use enough to hold the meat together)
  • 1 tsp garlic poweder
  • 1 tsp salt
  • 1 tsp fresh ground black pepper
  • 1.5 TBSP soy milk
  • 1/2 teaspoon dried oregano (optional, or to taste)
  • 1 TBSP parsley

    Sauce

  • 1/2 14oz can diced tomatoes
  • 1/2 small can tomato sauce (any flavor)
  • garlic powder and minced onions to taste
  1. Preheat oven to 350.
  2. Mix all meatball ingredients in a large bowl. Form into meat balls.
  3. Place meat balls in a sprayed baking dish.
  4. Bake at 350 for 25 minutes.
  5. Meanwhile, place diced tomatoes and tomato sauce in a blender and puree. Heat sauce in microwave. Stir meatballs in sauce.
  6. Serve over spaghetti or eat by itself!

Makes 3 servings.

Nutrition
Calories 147
Fat 3g
Sat Fat 2g
Cholesterol 43mg
Sodium 1066mg
Potassium 14mg
Carbs 7g
Sugars 2g
Protein 20g

Potatoes Ranchero

  • 1/2 pound extra lean ground beef
  • chili powder, garlic powder, onion powder to season beef
  • 1 box (4.9 oz) Betty Crocker® au gratin potatoes (Any flavor, I used cheesey flavor)
  • 2 1/4 cups boiling water
  • 2/3 cup soy milk
  • 1/2 cup shredded fat free cheddar cheese
  • 1 oz coarsely crushed tortilla chips
  • additional shredded cheese, if desired

  1. Heat oven to 400ºF.
  2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain and add seasonings.
  3. Stir together Potatoes, Sauce Mix, boiling water and milk in greased 2-quart casserole. Stir in beef and 1/2 cup of cheese.
  4. Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle extra cheese if desired, over chips. Bake 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Makes 4 Servings

Nutrition
(W/o extra cheese)
Calories 238
Fat 9g
Sat Fat 1g
Cholesterol 35mg
Sodium 930mg
Potassium 63mg
Carbs 33g
Fiber 2g
Sugars 1.5g
Protein 20.5

Layered Strawberry Shortcake

  • 1 10 inch sugar free, premade angel food cake
  • 4oz fat free cream cheese, softened
  • 1/2 cup splenda
  • 1/2 (8 ounce) container fat free frozen whipped topping, thawed
  • 2 cups fresh strawberries, sliced
  • 3 TBSP sugar free strawberry glaze
    1. Crumble the cake into pieces. place half the cake pieces in a tall dessert bowl.
    2. In a medium bowl, cream cream cheese, cool whip and splenda until light and fluffy. Mash the cake down with your hands and spread the 1/2 the cream cheese mixture over the cake.
    3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread 1/2 strawberries over cream cheese layer.
    4. Layer the rest of the cake, then the rest of the strawberries, then finally the cream cheese mixture.
    5. Chill until serving.

Makes 4 servings

Nutrition
Calories 190
Cholesterol 5mg
Sodium 616mg
Potassium 214mg
Carbs 45g
Fiber 5g
Sugars 2.5g
Protein 10g

Breakfast Mugs *YUMMY*

These are from Hungry Girl (a healthy reacipe guru), and they are SO easy, adaptable, and healthy!

Cinnamon French Toast Mug (I halved this!!)

  • 2 tsp Coffee-mate Sugar Free creamer + 1/4 cup water (could substitute Torani sugar free syrup if you don’t have the creamer, or use sugar free hot cocoa mix)
  • 2 tbs fat-free cream cheese, room temperature
  • 3/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 tbs splenda
  • 1/2 cup egg beaters liquid egg substitute
  • 2 slices 35 calorie (or other light) wheat bread
  • 2 tbs cool whip FREE
  • 1 tbs sugar-free pancake syrup
  • Optional: fresh fruit or preserves

  1. Combine powdered creamer with 1/4 cup hot water in a bowl and stir to dissolve. Add cream cheese, cinnamon, vanilla extract and sweetner and stir until mixture is smooth and free of lumps. Add egg substitute and stir. Set aside.
  2. Toast the bread and tear into cubes. Spray a large microwave-safe mug with nonstick cooking spray. Add bread cubes and top with the vanilla-egg mixture. If needed, stir gently to ensure that bread is thoroughly soaked.
  3. Microwave for 2 to 2 1/2 minutes, until just set. Allow to cool slightly.
  4. Top with cool whip and drizzle with syrup (& fruit if you desire). Enjoy!

Nutrition (for full recipe)
*Pictured is a half serving. (Only 99 calories)
Calories 198
Fat 2g
Sat Fat 2g
Cholesterol 4mg
Sodium 684
Carbs 29g
Fiber 3g
Sugars 3g
Protein 20g

Egg Mugs (And I don’t even like eggs, but these are good!)

  • 1/2 cup egg beaters
  • 1 wedge laughing cow
  • I added 1 tsp tobasco sauce
  • salt & pepper to taste
  1. Mix all ingredients except salt & pepper in the mug (coated w/ cooking spray), cutting the laughing cow into pieces. Stir until smooth.
  2. Microwave for 2 to 2/12 minutes. Season w/ salt & pepper and fluff with a fork.

This is just the basic version! There are variations. You can add (mix/match)

  • Morning star soy crumbles (like hamburger meat, but soy)
  • Salsa
  • Shredded cheese
  • Corn
  • Ham
  • Fat Free hot dog wieners
  • left over sausage
  • etc!!!

Nutrition (of the above basic)
*pictured w/ bacon bits for Jeremy! Adds about 25 calories
Calories 95
Fat 2g
Sat Fat 1g
Cholesterol 10mg
Sodium 490mg
Carbs 3g
Sugars 1g
Protein 14g

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