Chocolate Cola Cupcakes ~ Just 2 ingredients and low calorie

Sometimes you just need that chocolate fix but you don’t want to go overboard on calories…

Enter Chocolate Cola Cupcakes!  

With just two ingredients, it’s hard to beat the ease and convenience of these tasty little morsels!

I did dress mine up a bit with some light whipped topping and a fresh strawberry, but that is totally optional.

Chocolate Cola Cupcakes

1 box Pillsbury Devil’s Food Cake Sugar Free (just mix)
12 oz Diet Pepsi (or other diet cola flavor)
Lite Whipped Topping, optional
Fresh strawberry halves, optional

Blend the cake mix and the cola together.

Spoon into cupcake liners. Bake according to mix instructions.

Makes 18 regular size cupcakes.

Without whipped topping and strawberry per serving:
Cal 80, carb 19, fat 2, protein 1, fiber 1

Ranch Roasted Potatoes

Our family has a potluck dinner almost every Sunday.  I’m always looking for recipes that will feed a crowd, as we have a large family.

I had several Russet potatoes but didn’t want to make just regular creamed potatoes and I needed something that would stay warm in my crockpot, so I came up with this easy roasted potato recipe.

(I’m sure this has been done before, but I didn’t really follow a recipe, so I guess I can call this mine.  :))

I cubed about 10 medium Russet potatoes with the skin on and tossed them with some oil, dry Ranch dip seasoning, garlic, salt and pepper.

I roasted them at 425º for about an hour.

If you’re one of those lucky people that don’t have to watch calories too closely, how about topping these with a tasty homemade Ranch Dressing?  I found a delicious sounding recipe over at Pennies on a Platter.

Ranch Dressing

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 small bunch of chives
• 1 small handful of parsley leaves
• 1 clove garlic
• 1 teaspoon salt
• 1/4 teaspoon pepper (white pepper, preferred)
• 1/4 to 1/2 cup buttermilk

So if you get a chance, maybe you can try this lovely addition to these potatoes.  I think I will try maybe juusst a little…next time.

Have a great weekend!

Fruit Tray

Here’s a fruit tray I made for our Sunday Covered Dish dinner at church.

At the dinner, someone wondered where the Fruit Dip was.  Although I was tempted to dip some in chocolate, I didn’t.  But I do love me some chocolate dipped strawberries!

Speaking of fruit dip…have you ever tried that super easy recipe of mixing cream cheese with marshmallow cream?  Dee-licious!

If you’re watching your sugar, try sweetening sour cream with a little low calorie sweetener and adding a teaspoonful of vanilla extract for a great tasting fruit dip.

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Fruit is naturally low in calories, but if you’re low carbing you might want to go easy on the strawberries and pineapple while skipping the grapes all together.

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Swiss Chicken Casserole

When I saw this chicken recipe over at The Southern Lady Cooks,  I knew I had to try it.

My daughter loves Stove Top Stuffing and I knew she’d love this casserole.

I’m trying to watch my calories so I decided to use reduced fat items where I could.  My recipe is just a little different than the one at TSLC, but it’s hopefully just as tasty.

Swiss Chicken Casserole

6 skinless, boneless chicken breasts (I used 10 chicken tenderloins)
6 slices 2% Swiss cheese, sliced
1 (10.75 oz) can condensed reduced fat cream of chicken soup
1/4 cup skim milk
water
2 cups dry bread stuffing mix (I used Kroger brand)

Preheat oven to 350º.

Arrange chicken in a lightly sprayed 9 x 13 baking dish.
Top with Swiss cheese slices.

Combine soup, skim milk, and about 1/4 cup water and stir well.
Spoon mixture over chicken and sprinkle with stuffing mix.
I then sprayed with some butter flavored spray, (Sure miss my buttah!)
but if you’re not counting calories, drizzle about 1/4 cup of melted butter
over the stuffing.

Cover and bake for 50 minutes. Serve with your favorite green side dish.
Serves 6 fairly large portions.

~I attempted to do a little figuring on the calories and came up to about 315
per serving.

 

 

Happy Valentine’s Day to you all and…

Happy 14th Birthday to my Valentine baby!

Spicy Shrimp Stir Fry

I’ve started trying to watch my calories and this tasty dish naturally falls right into the low calorie category.

And it’s quick and easy!  That’s a plus, right?

I fix this all the time and use whatever veggies I may have.  This time I used a bag of frozen stir fry veggies and the preparation was even faster.

Spicy Shrimp Stir Fry

1 bag of Walmart frozen medium shrimp, peeled
1 bag of frozen stir fry veggies
1tsp Cajun spice
splash of soy sauce

First of all I thaw the frozen veggies, then toss in my wok skillet with about a tablespoon of oil.  I toss in a little Cajun spice and soy sauce and give it a quick stir.

When the veggies are tender,  I add the thawed shrimp and continue cooking about 4 minutes or until the shrimp look done.  You don’t want to overcook the shrimp or they’ll be tough.

You can serve over rice for those who want it, but I usually eat it as is.  Fewer calories and carbs that way.  :)

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Nutritional info I found on the shrimp and veggies:

Shrimp Peeled & Deveined With Tail on (Walmart Frozen Medium Cooked Shrimp) Serving Size: 3 oz (about 3/4cup), Calories: 77, Fat: 1g, Carbs: 0g, Protein: 17g

Kroger Frozen Stir Fry Vegetables (1 cup)
calories: 30, fat: 0g, carbs: 5g, protein: 1g

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A friend of mine turned me on to my new favorite website, My Fitness Pal.  What a neat and easy way to keep up with my nutritional intake!  Check it out.

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Brownie Crusted Butterfinger Cheesecake

(I’ve added a PRINT button.  Hope this helps.)

I’m on a cheesecake kick it seems!  :)

Actually I made this for our Pastor’s Appreciation Dinner.  Our pastor loves peanut butter and I wanted to make a special dessert.  This rich cheesecake was very tasty and gone within just a few minutes.

Butterfinger Cheesecake with a Brownie Crust

For the crust:

Bake your favorite brownie recipe in a springform baking pan lined with parchment paper.

Cheesecake filling:

16 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
1teaspoon vanilla extract
1/2 cup peanut butter
1 tub 8 oz whipped topping
3 Butterfinger candy bars (2.1 oz ea), frozen and
chopped

Blend the first five ingredients in a large mixing bowl.  Fold in the whipped topping and crushed candy bars.  Spread the cheesecake mixture into the brownie crust.  Sprinkle with crushed candy bars and brownie crumbs.  Cover and refrigerate overnight.

Topping:

1 Butterfinger candy bar (2.1 ounces), frozen and chopped

brownie crumbs, optional

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PITY PARTY 71 over at 30 Handmade Days