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NANASKNOLLAZ's Photo NANASKNOLLAZ Posts: 435
2/1/13 11:23 P

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RANCH DRESSING MIX emoticon
15 saltines
2 cups dry parsley flakes, minced
1/2 cup instant minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder


Dump all ingredients into a blender or food processor and blend until completely powdered.

To Use: combine 1 Tbsp. dry mix, 1 cup of may, light or fat free & 1 cup of buttermilk.


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NANASKNOLLAZ's Photo NANASKNOLLAZ Posts: 435
2/1/13 11:09 P

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LOW FAT BAKING MIX
JoAnn Lund Newsletter July 2002 page 5

8 cups all purpose flour
1/4 cup baking powder
3 Tablespoons Splenda Granular
1 Tablespoon salt
1 1/3 cups non-fat dry milk powder
2/3 cup canola oil/or/shortening
VARIATION
I found by adding 1/3 cup more oil or shortening, that it greatly improved my end product. The fat and calories (to me) where not greatly increased to have the end product come out tasting that much better
To check out "Whole Wheat version see
iccookinginaz.blogspot.com/2013/02/r
eg
ular-or-whole-grain-baking-mix.html

In large bowl, combine flour, baking powder, Splenda, salt and dry milk powder. Drizzle oil over dry mixture. Cut in with pastry blender until it resembles coarse cornmeal. Store in covered container in fridge. Yields approximately 10 cups. Oil version keeps about 3 months in refrigerator. Shortening keeps in cabinet.
NOTE:To measure MIX for recipes, stir lightly, pile into cup (do not shake)level off.
Nutritional Information: MIX WITH 2/3 cup oil
PER 3 TABLESPOONS-each serving equals:
HE. 1 Br
99 calories, 3gr FA, 3g pro, 15g Ca, 250mg So, 86mg Cl, 1g Fiber
Diabetic Exchange: 1 ST

Edited by: NANASKNOLLAZ at: 2/13/2013 (21:53)
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NANASKNOLLAZ's Photo NANASKNOLLAZ Posts: 435
2/1/13 11:01 P

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SPLENDA BLENDS HOMEMADE
24 packages or 2 Tablespoons of Splenda for every 1 cup sugar or brown sugar.

I found this recipe about 2 years ago but I do not remember from where. It seemed to work just find in things I made.
Just use as you would splenda blends
Nina


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ANNINSD Posts: 5,878
9/27/11 5:33 P

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MAKE 1 CUP OF CRUMBS FROM WHOLE CRACKERS

28 saltine crackers

24 round butter flavored crackers

14 graham cracker squares

30 vanilla wafers

3 cups of uncrushed corn flakes

Ann in San Diego


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NANASKNOLL's Photo NANASKNOLL Posts: 605
9/7/11 7:47 P

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emoticon
CREAM OF CELERY, CHICKEN, MUSHROOMS SAUCE-SOUP

Use as 10 oz CAN SOUP
THE SOUP BASE
1/4 cup chopped onion
1 Tablespoon whipped land of lakes butter with olive oil, or I can't believe it's not butter or butter flavored cooking spray
1/8 teaspoon granulated garlic
salt to taste I use about 1/8 teaspoon
1 1/2 cups 1% or non-fat milk (see Note)
3 Tablespoons flour
1/2-1 Tablespoon Kraft 100% Parmesan & Romano grated cheese with no fillers
Cooking spray

1. Saute onion, celery or mushrooms in a pan that has been generously sprayed with cooking spray, or whipped butter with olive oil, or I can't believe it's not butter, on med-low heat until onion is transparent.
2. Meanwhile in a Quick Shaker or jar with a lid add your 1 1/2 cup milk, 3 tablespoons of flour and spices. Shake till completely blended.
3. Pour this into your sauted vegetables.
If making Chicken sauce add your chopped chicken at this time
4. Cook and stir over medium heat until sauce thickens.
5. When the sauce has thickened, remove from heat and add the Parmesan Romano cheese.
Use as you would any can of mushroom soup.

Celery Sauce
1/2 cup chopped celery
1/8 teaspoon celery seed
salt and pepper to taste (opt.)
emoticon
Chicken Sauce
1/4 cup chopped chicken breast
pinch of celery seed
salt and pepper to taste (opt.)
1/2 teaspoon chicken bouillon paste (Organic or Better Than Bouillon Chicken Base). See Bouillon Alternative NOTE:below
emoticon
Mushroom Sauce
1/2 cup chopped fresh mushrooms or 1/4 cup dehydrated mushrooms chopped
pinch of celery seed
salt and pepper to taste (opt.)




NOTE: substitution 1 1/2 cup water & 2/3 cups instant dry milk powder.
Bouillon Alternative NOTE: You can substitute chicken broth and 2/3 cup of dry milk powder in place of bouillon.


Edited by: NANASKNOLL at: 11/19/2011 (22:29)

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ANNINSD Posts: 5,878
3/22/11 3:20 P

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Strawberries for Shortcake

Place in a blender:

3/4 cups sliced strawberries
2 tabl. Diet Mt Dew
1/4 cup sugar substitue

Process on BLEND until the mixture is smooth.

Pour into a bowl and add:

1 1/4 cups sliced strawberries

Mix well. Cover and refrigerate until ready to serve with shortcakes.

Ann in San Diego


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ANNINSD Posts: 5,878
3/22/11 3:16 P

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Almost Sinless Hot Fudge Sauce

Mix in a medium saucepan.

1 pkg. s/f (4 serv) chocolate cook and serve pudding mix
2/3 cup Carnation nonfat dry milk powder

Add: 1 1/4 cups water.

Cook over medium heat, stirring constantly with a wire whisk until mixture thickens and starts to boil.

Remove from heat and stir in:

1 tsp. vanilla extract
2 tsp. reduced calorie margarine
1/2 cup mini marshmallows.

This makes 6 1/4 cup servings.

Can be refrigerated and reheated in microwave oven.

Ann's notes: I can vouch that this is delicious.


Ann in San Diego


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ANNINSD Posts: 5,878
3/22/11 3:10 P

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Topping for pancakes, French toast, of s/f f/f ice cream

Put 1 1/2 cups unsweetened applesauce in a medium sauce pan or 4 cup glass measure

Stir in:

2 tabl. raisins
1 tsp. apple pie spice
2 tabl. Cary's s/f maple syrup

Cook over medium heat on the stove top or in microwave on High until warm.

Spoon about 1/2 cup over the above for almost guilt free apple pie.



Ann in San Diego


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ANNINSD Posts: 5,878
3/22/11 3:06 P

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Topping for a Cheesecake or Angel Food Cake

1/2 cup spreadable fruit
1/2 cup Cool Whip Lite (Free ?)
1 tsp. coconut extract

Blend together.

(Ann's note: I know I would use vanilla and not coconut extract)

Ann in San Diego


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ANNINSD Posts: 5,878
3/13/11 8:04 P

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MAKE YOUR OWN PIE FILLING

***************************
You can make any pie filling you want by following the the basic recipe:

2 cups fruit - canned in water, drained; frozen- thawed; fresh
1 (4-serving) pkg. sugar free vanilla cook & serve pudding mix
1 (4-serving) pkg. sugar free complementary gelatin (note: Jello) to the fruit
1 1/4 to 1 1/2 cups water

Cook over medium heat, stirring often and being sure not to crush fruit,
until mixture thickens and starts to boil. Place saucepan on a wire rack
and allow to cool completely, stirring occasionally. This should get you
real close to what's in a 20 ounce can of pie filling.
******************************


Ann in San Diego


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ANNINSD Posts: 5,878
3/13/11 8:01 P

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Vanilla Cook And Serve Pudding

2 Tbsp cornstarch
1/2 cup pourable Sugar Twin or Sprinkle Sweet ( I would use Splenda)
2/3 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
2 tsp vanilla extract
4 to 5 drops yellow food coloring

Combine all this in a meduim saucepan and cook over meduim heat,
stirring constantly, until the mixture comes to a full boil and
thickens.

This is basic cooked sugar free vanilla pudding.

Chocolate Cook And Serve Pudding

2 Tbsp cornstarch
1/4 cup pourable Sugar Twin or Sprinkle Sweet ( I would use Splenda)
2 Tbsp Nestle's Sugar Free Chocolate Flavored Quick
1 1/2 cups water
1 tsp vanilla extract

Follow the same cooking instructions as for the vanilla.



Ann in San Diego


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ANNINSD Posts: 5,878
3/13/11 7:48 P

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Italian Seasoning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tsp garlic powder
1 tsp lemon pepper
2 tsp oregano -- crushed
2 tsp basil leaves -- crushed
1 Tbsp fennel seed -- crushed
1 Tbsp dill seed -- crushed

Shake all ingredients together in jar with tight-fitting lid. Keep on hand;
use as desired. Makes 3/4 C.




Ann in San Diego


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ANNINSD Posts: 5,878
3/13/11 7:46 P

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Mexican Seasoning


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tbsp cumin -- ground
3 Tbsp oregano -- leaves, crushed
1 tsp cayenne pepper
1 Tbsp garlic powder
1 Tbsp paprika
2 tsp salt

Shake all ingredients together in jar with tight-fitting lid. Keep on hand;
use as desired. Makes 1/2 C.



Ann in San Diego


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ANNINSD Posts: 5,878
3/8/11 8:05 P

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I'm making a Chicken and Wild Rice Casserole tonight that calls for Uncle Ben's Long Grain and Wild Rice. I do have a box but the recipe also gives me a recipe to make my own. A lot less sodium and a lot cheaper.

Long Grain and Wild Rice Mix

3.4 cup converted rice
1/4 cup wild rice
1 tsp. salt free seasoning
chopped parsley (dried should do)

Directions from Uncle Ben's box. Combine ingredients with 2 1/4 cups water and 1 tabl. butter or olive oil in a medium sauce pan. Stir well. Bring to a boil. REDUCE HEAT (low to medium) and simmer covered 25 min. or until water is absorbed.

Microwave Directions: Combine ingredients with 2 1/4 cups water and 1 tabl. butter or olive oil in a 2 quart microwave safe glass bowl. Stir well. Cover tightly with microwave save lid or plastic wrap and cook on high for 5 min.

Reduce heat to MEDIUM (50% power) for 15 to 20 min. Stir occasionally. Remove from microwave. Let stand covered 5 min. or until water is absorbed.

Ann



Ann in San Diego


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