Healthy Cheesecake
1/2 cup graham cracker crumbs
2 (8 ounce) packages fat free cream cheese
1/2 cup Splenda sugar substitute
1 tablespoon flour
1/2 cup nonfat sour cream
3 large egg whites
1 teaspoon vanilla extract
cooking spray
2 (8 ounce) packages fat free cream cheese
1/2 cup Splenda sugar substitute
1 tablespoon flour
1/2 cup nonfat sour cream
3 large egg whites
1 teaspoon vanilla extract
cooking spray
Directions:
1Preheat oven to 325°F.
2Coat a 9-inch pie pan with cooking spray.'.
3Add the cracker crumbs to coat the bottom of the pie pan. Set aside.
4Combine cream cheese, Splenda and flour.
5Beat with an electric mixer on medium until creamy. Mix in sour cream, egg whites and vanilla and beat until smooth.
6Pour on top of graham cracker crumbs.
7Bake for 40 minutes.
8Place on a rack until cool, then refrigerate for a least 3 hours.
9The top tends to crack so you may want to cover with your favorite fruit toppings. ie. Cherries, Bananas Foster or Fat Free Cool Whip
1Preheat oven to 325°F.
2Coat a 9-inch pie pan with cooking spray.'.
3Add the cracker crumbs to coat the bottom of the pie pan. Set aside.
4Combine cream cheese, Splenda and flour.
5Beat with an electric mixer on medium until creamy. Mix in sour cream, egg whites and vanilla and beat until smooth.
6Pour on top of graham cracker crumbs.
7Bake for 40 minutes.
8Place on a rack until cool, then refrigerate for a least 3 hours.
9The top tends to crack so you may want to cover with your favorite fruit toppings. ie. Cherries, Bananas Foster or Fat Free Cool Whip
Serving Size: 1 (95 g)
Servings Per Recipe: 8
Amount Per Serving 102.7 Calories,Total Fat 1.5g, Sodium 372.9 mg,Total Carbohydrate 10.6 g, Sugars 3.1 g, Protein 10.7
Liver and Onions W/ Gravy
flour, for dredging
1 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 lbs beef liver, sliced
1 -2 onion, thinly sliced
1 cup beef broth
1 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 lbs beef liver, sliced
1 -2 onion, thinly sliced
1 cup beef broth
Directions:
1Place enough flour in a large bowl to coat the liver. Add salt and pepper.
2Slice liver and dredge in seasoned flour.
3Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
4Place sliced onions in the skillet with the liver.
5Pour beef broth on top of liver and onions.
6Cover and simmer on low until onions are tender and broth forms a nice gravy.
1Place enough flour in a large bowl to coat the liver. Add salt and pepper.
2Slice liver and dredge in seasoned flour.
3Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
4Place sliced onions in the skillet with the liver.
5Pour beef broth on top of liver and onions.
6Cover and simmer on low until onions are tender and broth forms a nice gravy.
Nutritional Facts for Liver and Onions W/ Gravy
Serving Size: 1 (559 g)
Servings Per Recipe: 4
Amount Per Servin 101.9 Calories,Total Fat 10.1 g, Sodium 292.1 mg, Carbohydrate 2.9 g, Sugars 1.1 g, Protein 0.3 g
Serving Size: 1 (559 g)
Servings Per Recipe: 4
Amount Per Servin 101.9 Calories,Total Fat 10.1 g, Sodium 292.1 mg, Carbohydrate 2.9 g, Sugars 1.1 g, Protein 0.3 g
Green Beans With Tomatoes Salad
1 tablespoon extra virgin olive oil
16 ounces green beans, frozen
1 cup cherry tomatoes, washed and cut in half
2 tablespoons basil
1 teaspoon garlic, minced
salt and pepper
16 ounces green beans, frozen
1 cup cherry tomatoes, washed and cut in half
2 tablespoons basil
1 teaspoon garlic, minced
salt and pepper
.Directions:
1Preheat oven to 450ºF.
2Place green beans on a cookie sheet coated with cooking spray.
3Roast to desired doneness, about 10 minutes, stirring once or twice to avoid burning.
4in a medium bowl, combine olive oil, tomatoes, basil, garlic, salt and pepper; set aside.
5Remove green beans from oven and spoon into tomato mixture and toss thoroughly.
6Can be served hot or cold.
1Preheat oven to 450ºF.
2Place green beans on a cookie sheet coated with cooking spray.
3Roast to desired doneness, about 10 minutes, stirring once or twice to avoid burning.
4in a medium bowl, combine olive oil, tomatoes, basil, garlic, salt and pepper; set aside.
5Remove green beans from oven and spoon into tomato mixture and toss thoroughly.
6Can be served hot or cold.
Nutritional Facts for Green Beans With Tomatoes Salad
Serving Size: 1 (156 g)
Servings Per Recipe: 4
Amount Per Serving 73.1 Calories, Total Fat 3.6 g,Sodium 8.9 mg,Carbohydrate 9.8 g, Sugars 2.5 g,Protein 2.4 g
Serving Size: 1 (156 g)
Servings Per Recipe: 4
Amount Per Serving 73.1 Calories, Total Fat 3.6 g,Sodium 8.9 mg,Carbohydrate 9.8 g, Sugars 2.5 g,Protein 2.4 g
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