Chicken Croquettes

 

Ingredients

• 4 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 2 eggs
• 1/4 chopped onion
• 1/4 cup seasoned breadcrumbs
• 2 tablespoons poultry seasoning

Directions

Combine all ingredients in a medium bowl.
Chill the mixture for at least 30 minutes.
Place a large skillet coated with cooking spray over medium-high heat.
Divide the mixture into 8 portions and cook for about five minutes per side, until the outside is crispy and the cheese has melted.
Serve with reduced-fat sour cream (calories not included).

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 195.0
Total Fat: 8.8 g
Saturated Fat 4.1 g
Cholesterol: 113.8 mg
Sodium: 194.3 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.2 g
Sugars 0.4 g
Protein: 24.4 g

ONLY 1 POINT JELLO PUDDING FLUFF – Don’t Eat Less, Eat Smart!

 

Ingredients:

• 1 (16 ounce) container Cool Whip, thawed
• 1 (1 ounce) package fat free instant vanilla pudding mix
• 1 (.3 ounce) package sugar free orange Jello
• 1 (20 ounce) can crushed pineapple, undrained
• 1 (16 ounce) can mandarin oranges, undrained

How to make it:

In a large mixing bowl, beat together thawed Cool Whip, pudding mix and jello mix until smooth.
Fold in crushed pineapple and mandarin oranges and mix until combined.
Chill in refrigerator until serving.

Wet Chocolate Cake Recipe

 

Ingredients

For the cake

• 4 eggs
• 1 cup of granulated sugar
• 1 cup of all purpose flour (the cup size is 200 ml.)
• 4 tablespoons of milk
• 3 tablespoons of cocoa powder
• 1 packet of vanilla powder (5 grams)
• 1 packet of baking powder (10 grams)
• 1 cup of cold milk (200 ml.)
• 1 packed of whipped cream powder (75 grams)
• 1 cup of cold milk

For the chocolate sauce

• 1 packet of chocolate sauce powder (128 grams)
• 2 cups of milk
• The cup size is 200 ml

Instructions

1- Prepare the wet chocolate cake mixture. Firstly, mix the eggs and sugar in a deep bowl by using a mixer until it gets foamy. Stir in the remaining ingredients for the cake and continue mixing for 3-4 minutes until creamy. Pour the cake mixture into a greased round pyrex.
2- Bake the cake in the preheated oven at 170°C for 25 or 30 minutes. Control the cake by a clean toothpick and take it out from the oven. Then pour the milk on it and leave it to absorb the milk and to get cool.
3- Prepare the topping. Mix the whipped cream and the milk until it gets smooth and foamy. Spread the whipped cream on the cake when the cake gets cool enough. Then place the cake in to the fridge until the chocolate sauce gets prepared.
4- Prepare the chocolate sauce. Cook the milk and the chocolate sauce powder in a pot by stirring until it gets thicken. Then leave it to cool but while it is getting cool, sometimes stir it.
5- When the sauce gets cool enough, pour the sauce on the whipped cream you spread on the cake before. If you want, serve it after you sprinkle some coconut on it.
6- If you want, you can make the wet chocolate cake the day before and save it in the fridge overnight.

APPLE PECAN CAKE WITH CARAMEL GLAZE

 

INGREDIENTS:

• 1½ cups of cooking oil
• 2 cups sugar
• 4 Eggs
• 3 cups of flour
• 1 tsp baking soda
• ½ tsp cinnamon
• 1 tsp salt
• 2 tsps vanilla
• 3½ cups Granny Smith apples (approximately 3-4 apples), peeled and chopped
• 1 cup of chopped pecans

Caramel Glaze

• ¾ cups butter (1½ sticks)
• 1 cup light brown sugar
• ¼ cup milk
• 1 tsp vanilla

INSTRUCTIONS:

Preheat oven to 325°
In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
Add vanilla, mix well.
Stir in apples and pecans.
Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.
Making the glaze
In a small pan, melt butter over low heat.
Stir in brown sugar and milk.
Bring to a boil over low heat, then reduce to a simmer, stirring constantly.
Let boil for 10 minutes, continue stirring.
Remove from heat and add vanilla. Stir. Let cool.
Once caramel glaze has cooled a bit, pour over the top of cake.

Vinegar Pie

 

INGREDIENTS

• 4 large eggs
• 2 tablespoons apple cider vinegar
• 1 ½ cups sugar
• 1 stick unsalted butter, melted
• ½ teaspoon cinnamon
• 1 teaspoon vanilla
• 1 pinch salt
• 1 (9-inch) pie crust

PREPARATION

Preheat oven to 425°F.
Beat eggs, vinegar, sugar, melted butter, cinnamon, vanilla, and salt until well combined and slightly thickened.
Pour batter into pie crust and bake for 25 minutes. Center should be set. Cool before serving.

Make-Ahead Salad Casserole

 

INGREDIENTS

Salad:

• 1 head iceberg lettuce, chopped
• 1 (8 oz.) package frozen peas, thawed and drained
• 1 cup Swiss cheese, cut into cubes
• 3 green onions, finely chopped
• 1/2 cup bacon bits

Sauce:

• 1/2 cup mayonnaise
• 1/2 cup miracle whip
• 1-2 tablespoons sugar
• Kosher salt and freshly ground pepper, to taste

PREPARATION

In a medium bowl, whisk together mayonnaise, miracle whip and sugar, then season to taste with salt and black pepper.
To chop the iceberg lettuce, smash the stem of the lettuce on the counter to loosen it, then push it into the lettuce until it releases. Discard stem, then chop lettuce and place in a 9×13-inch baking dish.
Add thawed and drained peas, diced Swiss cheese and green onions, then pour dressing over mixture. Toss together until everything is evenly coated.
Top with bacon bits, then refrigerate until ready to serve. Cover with aluminum foil or plastic wrap if serving later.

Crispy Roasted Potatoes

 

Ingredients

• 2 pounds baby red potatoes, cut into wedges
• 1 (1 oz.) package dry onion soup mix
• 1/3 cup extra-virgin olive oil
• 1 tablespoon fresh rosemary, minced
• sea salt and freshly ground pepper, to taste

Directions

1-Preheat oven to 400º F and line a baking sheet with aluminum foil. Lightly grease foil with butter or non-stick spray.
2-Place potatoes in a large bowl and cover with olive oil. Season generously with salt and pepper, then toss everything together to combine.
3-Sprinkle onion soup packet and fresh rosemary over potatoes and toss to combine.
4-Transfer potatoes to lined and greased baking dish and bake for 20-25 minutes (or until crispy on both sides), flipping over halfway through baking.

5-Once potatoes are fork tender, remove from oven, serve hot and enjoy!