PHILADELPHIA Marble Brownies
May 5, 2013 at 12:06 PM | Posted in baking, dessert, Egg Beaters | 6 CommentsTags: Betty Crocker, Chocolate brownie, Cream cheese, dessert, Home, Mixer (cooking), PHILADELPHIA Cream Cheese, Sugar
I made a couple of pans of the classic PHILADELPHIA Marble Brownies, one for the house here and another I took over to my Dad in the rehab center. Which he shared with the nurses and everyone was happy! I reduced the fat, calories and carbs by using a Betty Crocker Low Fat Brownie Mix, 1/3 Less Fat Philly Cream Cheese, Splenda Sugar, and Egg Beater‘s. You couldn’t tell the difference, they came out moist and tasty!
PHILADELPHIA Marble Brownies
Photo by Kraft
A generations-old recipe that never loses its appeal mostly because, as one fan says, “It’s the BEST way to have both a brownie & a cheesecake simultaneously.”
What You Need
1 pkg. (18.3 to 19.5 oz.) brownie mix (family size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla
Make It
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package; spread into greased 13×9-inch pan.
BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.
Kraft Kitchens TipsNoteFor best results, do not use brownie mix with a syrup pouch.Special ExtraSprinkle 1/2 cup BAKER’S Semi-Sweet Chocolate Chunks over brownie batter before baking.SubstitutePrepare using PHILADELPHIA Neufchatel Cheese
nutritional info per serving
Calories 150 Total fat 8 g Saturated fat 2.5 g Cholesterol 25 mg Sodium 80 mg Carbohydrate 17 g Dietary fiber 0 g Sugars 13 g Protein 2 g
http://www.kraftrecipes.com/recipes/philadelphia-marble-brownies-50925.aspx
Breaded Pork Chops w/ Sour Cream Potatoes,Green Beans, and…
March 4, 2013 at 6:19 PM | Posted in Aunt Millie's, baking, Egg Beaters, pork chops, potatoes | 4 CommentsTags: Canola, cook, Grain Bread, Mashed potato, Pork, Pork chop, Potato, Sour cream, Whole grain
Today’s Menu: Breaded Pork Chops w/ Sour Cream Potatoes,Green Beans, and Whole Grain Bread
A beautiful, sunny, perfect day out today! The sun has been out since dawn and it’s about 40 degrees. So nice I took my Hoveround out and went around the block, felt great getting out. For dinner tonight I came across a couple of new recipes; Breaded Pork Chops and Sour Cream Potatoes. So for dinner tonight I prepared Breaded Pork Chops w/ Sour Cream Potatoes,Green Beans, and Whole Grain Bread.
The Breaded Pork Chops and Sour Cream Potatoes came from a current issue of Taste of Home/ Simple and Delicious. I love the Taste of Home various magazines. Their always full of great ideas and recipes. To make the Breaded Chops I’ll need 1/4 cup Egg Beater‘s, 1/4 cup 2% milk, 1/2 cup crushed low fat saltines crackers, 2 boneless pork loin chops (1-inch thick and 4 ounces each), and 1 tablespoon canola oil. Then to prepare them is quite easy; in a shallow bowl, combine Egg Beater’s and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. The Chops came out moist and delicious and the saltines made a great crust for the Chops. I’ve left the original recipe, which makes 6 Chops, and the link to the Taste of Home website at the end of the post.
Then for the Sour Cream Potatoes I’ll need 10 medium red potatoes, peeled and quartered, 1 package (4 ounces) low fat cream cheese (cubed), 1/2 cup (8 ounces) reduced fat sour cream, 1/4 cup 2% milk, 2 tablespoons butter, Blue Bonnet Light Stick Butter (divided), 1 tablespoon dried parsley flakes, 1-1/4 teaspoons garlic salt, and 1/4 teaspoon paprika.Then to prepare it In a shallow bowl, combine egg and milk. To cut back on calories and carbs I only used half the amount of sour cream and cream cheese that the original recipe calls for, and it came out fine. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Another winning recipe from Taste of Home! The Mashed potatoes came out rich and creamy with just a hint of heat. I’ve left this recipe also at the end of the post.
I also heated up a single serving can of Del Monte Cut Green Beans and had Aunt Millie’s Light Whiole Grain Bread. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Breaded Pork Chops Recipe
Ingredients
1 egg, lightly beaten
1/2 cup 2% milk
1-1/2 cups crushed saltine crackers
6 boneless pork loin chops (1-inch thick and 4 ounces each)
1/4 cup canola oil
Directions
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Nutritional Facts
1 serving (1 each) equals 317 calories, 18 g fat (4 g saturated fat), 92 mg cholesterol, 246 mg sodium, 12 g carbohydrate, trace fiber, 25 g protein.
http://www.tasteofhome.com/Recipes/Breaded-Pork-Chops
Sour Cream Potatoes Recipe
Ingredients
10 medium red potatoes, peeled and quartered
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
1/4 cup 2% milk
2 tablespoons butter, divided
1 tablespoon dried parsley flakes
1-1/4 teaspoons garlic salt
1/4 teaspoon paprika
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth.
Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.
Nutritional Facts
1 serving (1 cup) equals 288 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 423 mg sodium, 25 g carbohydrate, 2 g fiber, 6 g protein.
Fried Panko Coated Cod Sandwich w/ Baked Crinkle Fries
October 4, 2012 at 5:16 PM | Posted in cheese, Egg Beaters, fish, Healthy Life Whole Grain Breads | Leave a commentTags: Cheddar cheese, Egg Beater, Flour, Garlic, Lemon Pepper, Olive oil, Onion, Sea salt
Today’s Menu: Fried Panko Coated Sandwich w/ Baked Crinkle Fries
A Panko Crusted Cod Sandwich! Sound good, it is good! I purchased a nice size Cod fillet while at Kroger yesterday. It was big enough to cut in half to make a couple of sandwiches, one for dinner and one for lunch tomorrow. I rinsed the fillet off and rolled it in Flour that I had seasoned with Garlic Powder, Lemon Pepper, and Onion Powder. I then dipped it into Egg Beater’s, shaking off the excess. Then rolling the fillet in a Panko Bread Crumbs that I seasoned with Sea Salt and Paprika. I rolled the fillets until they were covered on both sides. I then lightly fried them about 4 minutes per side in Extra Virgin Olive Oil. They came out golden brown and delicious! I served it on a Healthy Life Whole Grain Bun along with a slice of Bordon’s Smoked Cheddar Cheese and also just a touch of Lemon Juice on the filet. The full recipe is at the end of the post, recipe makes 4 sandwiches.
Along with the sandwich I had a side of baked Alexia Crinkle Fries with a couple of splashes of Hunt’s Ketchup and a Diet Dr. Pepper. For dessert later a slice of fresh baked Pillsbury Nut Quick Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.
Ingredients
(4) 4oz. Orange Roughy, Cod, or Tilapia Fillets
1c. Panko Italian Style Bread Crumbs
Sea Salt and Ground Black Pepper to taste
1tsp. Onion Powder
1/2 tsp. Lemon Pepper
1/2 tsp. Garlic Powder
1/2 tsp. Paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 1/2 Tbs. Extra Virgin Olive Oil
4 Buns or Hogie Rolls
Directions
Rinse fillets and pat dry. Mix the flour with onion powder, garlic powder, and lemon pepper. Press both sides of fillet into flour for a light dusting , shaking off any excess flour. Mix bread crumbs, sea salt, and paprika in a separate bowl. Meanwhile, heat Olive Oil in skillet. Dip floured fillets into Egg Beaters , allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss until both sides are covered. Place in oil and saute 4 minutes each side, or until fillet flakes easily with a fork.
Number of Servings: 4
EGG BEATERS with 3 Cheese!
September 25, 2012 at 9:41 AM | Posted in Bob Evan's, breakfast, Egg Beaters, Healthy Life Whole Grain Breads | Leave a commentTags: Calorie, Cheese, Dietary fiber, Dietary Reference Intake, Egg Beater, Folic acid, Saturated fat, Trans fat
Tried a new Egg Beaters product for breakfast this morning, EGG BEATERS with 3 Cheese! Good Idea from Egg Beaters. Same calories as
the regular Egg Beaters but with a hint of Cheese. Makes a good Scrambled Egg or Omlett. For breakfast I had a Scrambled Egg Beater topped with a Bob Evan’s Turkey Sausage that I had cut in half and served on a Healthy Life Whole Grain English Muffin. You can’t have too many options for breakfast!
EGG BEATERS with 3 Cheese
Cheese and eggs—quite possibly breakfast’s most perfect pair. Now this delicious duo comes in one convenient package with Egg Beaters® Three Cheese. Enjoy the flavor of three delicious cheeses plus all the great health benefits of Egg Beaters.
Fast Facts About Egg Beaters Three Cheese
Filled with real cheddar, Swiss, and provolone cheeses
Only 25 calories per serving
0.5 g of fat
< 5 mg of cholesterol
Now Available In:
15-oz carton with resealable pour spout (refrigerated)
Nutrition Facts
Serving Size 3 Tbsp (46g)
Servings Per Container about 9
Amount Per Serving
Calories 25Calories from Fat 0
% Daily Value*
Total Fat .5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 135mg 6%
Potassium 70mg 2%
Total Carbohydrate Less than 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 4g
Vitamin A 8% Vitamin C 0%
Calcium 0% Iron 4%
Vitamin D 4% Vitamin E 8%
Riboflavin 30% Vitamin B6 4%
Folic Acid 4% Vitamin B12 10%
Pantothenic Acid 8% Zinc 2%
http://www.eggbeaters.com/egg-substitute-products/three-cheese-eggs
Fried Catfish Nuggets w/ Hash Browns and Velveeta Shells and Cheese
September 11, 2012 at 5:18 PM | Posted in Egg Beaters, fish | 1 CommentTags: Black pepper, Cheese, Fish, Hash Browns, Jungle Jim, Olive oil, Potato, Velveeta
Today’s Menu: Fried Catfish Nuggets w/ Hash Browns and Velveeta Shells and Cheese
I had Catfish Nuggets a couple of weeks ago and they turned out so good I’m having them for dinner tonight. I used 2 bowls to prepare the nuggets filling one with EggBeater’s seasoned with Paprika and in the other Italian Style Bread Crumbs. I seasoned the Catfish with McCormick Grinder Sea Salt and Black Peppercorn and then dipped each one in the Egg Beater’s, making sure each was well coated. Shaking off the excess Egg Beater I then rolled them in the Progresso Italian Style Bread Crumbs. I fried them in Extra Virgin Olive Oil on medium heat about 4 – 5 minutes, turning once. They came up golden brown and delicious! Catfish fries up so good. Baking Fish is a lot healthier but Catfish is a Fish that tastes better fried.
For sides I had Simply Potatoes Hash Browns and I also prepared an individual serving of Velveeta 2% Shells and Cheese. Easy to prepare, microwave 3 1/2 minutes, and just as good as fixing it from a box. For dessert later a bowl of Blue Bunny Frozen Chocolate/Vanilla Swirl Ice Cream.
Chicken Fried Chicken w/ White Peppered Gravy, Blackeye Peas, Mashed Potatoes
August 4, 2012 at 6:07 PM | Posted in beans, chicken, diabetes friendly, Egg Beaters, Idahoan Potato Products, Margaret Holmes Products | 3 CommentsTags: Black pepper, Bread Crumb, Breyer, Flour, Gravy, Olive oil, Skinless, Vanilla Ice
Today’s Menu: Chicken Fried Chicken w/ White Peppered Gravy, Blackeye Peas, Mashed Potatoes
Down home comfort food dinner tonight! Chicken Fried Chicken w/ White Peppered Gravy, Blackeye Peas, Mashed Potatoes for dinner. I used Simple Truth Natural Chicken Breast Cutlets/Thinly Sliced, Skinless, and Boneless for the Chicken. The Breasts were already cut thin so I didn’t have to pound them out to make them thinner. I seasoned them with Sea Salt and Ground Black Pepper. For the coating of the Breast I used Whole Wheat Flour, Italian Style Bread Crumbs, Egg Beaters, and Paprika. First rolling the Breasts in Flour, then Egg Beaters/Paprika dip, then in a Flour and Bread Crumb mix. then heat the Extra Virgin Olive Oil in large skillet on medium high. Add the Breasts and cook and turn until golden brown and juices run clear, (about 8 – 10 minutes). Love this Chicken! Comes out moist and juicy with a great crust. The full recipe and directions are at the bottom of the post.
I topped the Chicken with Pioneer White Peppered Gravy. You can make gravy from scratch but Pioneer Gravy is just as good and a whole lot easier to make. They are several types of Pioneer Gravy including a Brown Gravy which is awesome also. For sides I had Idahoan Homestyle Mashed Potatoes, also topped with the gravy, and Blackeye Peas that I had leftover from dinner the other night. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some fresh sliced Peaches.
Chicken Fried Chicken
Ingredients:
2 Boneless Skinless Thin Cut Chicken Breast halves
Sea Salt and Pepper, to taste
1/4 Teaspoon Paprika
1/4 Cup Whole Wheat Flour
1/4 Cup Italian Style Bread Crumbs
1/4 Cup Egg Beaters, equals 1 Egg
2 Tablespoons Extra Virgin Olive Oil
Directions:
1) Pound breasts a little to flatten, if you purchase the Thin Cut Breasts you won’t have to pound them.
2) Add Paprika to Egg Beaters and stir until well mixed.
3) Roll Breasts in Flour, then Egg Beaters/Paprika, and back in Flour/Bread Crumb mix.
4) Heat Extra Virgin Olive Oil in large skillet on med high.
5) Add breasts and cook and turn until golden brown and juices run clear, (about 8 – 10 minutes).
Big Breakfast!
June 30, 2012 at 10:31 AM | Posted in Bob Evan's, breakfast, diabetes friendly, Egg Beaters, green tea, Healthy Life Whole Grain Breads, potatoes | Leave a commentTags: Big Breakfast, Calorie, cook, Egg Beater, Healthy Life Whole Grain Bread, Home, Potato, Turkey
Breakfast: Cheese Omlett, Turkey Sausage Links, Steakhouse Seasoned Diced Potatoes, and Whole Grain Toast.
It had been quite some time since I had made a Big Breakfast. i usually like to keep the calories and carbs low to start the day but this morning I was really hungrey and a Big Breakfast sounded great to start this day off!
For my Cheese Omelett I used Egg Beaters, 2 egg equivalent 1/2 cup and a total of 50 calories and 0 carbs. I used Sargento Ultra Thin Colby/Jack Sliced Cheese, 2 slices 80 calories and 2 carbs. For the Sausage I used Bob Evan’s Turkey Sausage Links, 70 calories and 0 carbs for 2 links. The Diced Potatoes were Simply Potatoes Steakhose Seasoned Diced Potatoes, 80 calories and 19 carbs ( I only had a half serving of the potatoes ). Finally the toast I used Healthy Life Whole Grain Bread, 70 calories and 16 carbs for 2 slices. To drink I had a cup of Bigelow DeCaf Green Tea, fresh brewed. Along with the Saturday Morning Paper I was set! All in all not alot of calories and carbs but it was just a little more than I usuall have for Breakfast.
Egg Beaters Florentine
May 18, 2012 at 9:39 AM | Posted in breakfast, diabetes, diabetes friendly, Egg Beaters, low calorie, low carb | Leave a commentTags: Calorie, Cooking, Egg, Egg Beater, Egg Beaters Florentine, Florence, Home, Spinach
Just wanted to pass along a new breakfast Product from Egg Beaters, Egg Beaters Florentine. I haven’t had a chance to try it yet but it sounds like a winner!
Egg Beaters Florentine
Made with All Natural egg whites, Egg Beaters® Florentine has the vitamins and minerals you want from a shell egg, plus spinach, tomato, mozzarella cheese, and a subtle mix of Italian herbs for a satisfying breakfast.
Fast Facts About Egg Beaters Florentine
Filled with real spinach, tomato, and mozzarella cheese
*Only 30 calories per serving
*0.5 g fat
*≤ 5 mg cholesterol
Shredded potatoes, onion and bell pepper combined with Egg Beaters Florentine for a veggie friendly dish
Now Available In:
15-oz carton with resealable pour spout (refrigerated)
Egg Beaters Florentine Nutrition:
3 tbsp.: 30 calories, 0.5g fat, 150mg sodium, 2g carbs, <1g fiber, 0g sugars, 4g protein — PointsPlus® value 1*
Fried Panko Crusted Cod w/ Diced Rutabagas, Green Beans, and…
May 5, 2012 at 6:11 PM | Posted in diabetes, diabetes friendly, Egg Beaters, fish, low calorie, low carb, vegetables | Leave a commentTags: Black pepper, Dietary Reference Intake, Green Bean, Monounsaturated fat, Rutabaga, Saturated fat, Sea salt, Trans fat
Today’s Menu: Fried Panko Crusted Cod w/ Diced Rutabagas, Green Beans, and Whole Grain Bread
It had been a while since I had any Cod so while at Kroger the other day came across some nice looking fillets and I purchased 2 of them. I rinsed the fillets off and rolled them in Flour then dipping them into Egg Beater’s, shaking off the excess. Then rolling them in a Panko Bread Crumbs, Onion Powder, Lemon Pepper, Garlic Powder, and Paprika mix until covered on both sides of the fillets. I then lightly fried them about 4 minutes per side in Extra Virgin Olive Oil. Golden brown and delicious! There’s going to be some tasty leftovers for lunch tomorrow!
For sides another first time one for me, Rutabagas. I had never tried them and found a can of Margaret Holmes Diced Rutabagas. The taste of the Rutabaga is similar to a Potato and the color of a Sweet Potato. I boiled them and seasoned them with Sea Salt, Black Pepper, and added I Can’t Believe It’s Not Butter which I added after it was done. I left the link and description at the end of the post for the Rutabagas. I’ve been purchasing a lot of Margaret Holmes products at our local Walmart lately. I really enjoy all the products I’ve tried. Fresh and easy to fix and wide variety! I also had a side of Green Beans and Healthy Life Whole Grain Bread. For dessert/snack later a new item I’m trying Dean’s Heat ‘n Eat Chunky Bean Dip along with Tostito’s Whole Grain Scoops.
Margaret Holmes Diced Rutabagas
Originally cultivated in Sweden where it grew wild, the Rutabaga was brought to the US in 1817. This flavorful root can be prepared in a variety of ways and is often an addition to greens and soups or by itself. Margaret Holmes Rutabagas are locally grown and cooked to perfection. Just heat-n-serve!
Serving Size 1/2 cup (120g)
Servings Per Container about 3.5
Nutrition Facts
Serving Size 1/2 cup (120g)
Amount Per Serving
Calories from Fat 0
Calories 35
% Daily Values*
Total Fat 0g 0%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 300mg 12%
Potassium 0mg
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Sugars 4g
Other Carbohydrate 0g
Protein 1g
Panko Crusted Orange Roughy Fillet w/ Buttered Corn, Seasoned Black Eye Peas, and…
April 24, 2012 at 5:28 PM | Posted in diabetes, diabetes friendly, Egg Beaters, fish, Healthy Life Whole Grain Breads, low calorie, Margaret Holmes Products, vegetables | 1 CommentTags: Black-Eyed- Pea, Bread Crumbs, Butter, Fillet (cut), Fish, Garlic, Kroger, Olive oil
Today’s Menu: Panko Crusted Orange Roughy Fillet w/ Buttered Corn, Seasoned Black Eye Peas, and Whole Grain Bread
Found some beautiful looking Orange Roughy Fillets at Kroger the other day and decided to have them tonight. They turned out fantastic but due to the way they are caught and over fishing I’ll be using a different mild Fish, perhaps Halibut or Cod. Anyway after rinsing the fillets I rolled them in Flour then dipping them into Egg Beater’s, shaking off the excess. Then rolling them in a Panko Bread Crumbs, onion powder, garlic powder, and paprika mix until covered on both sides of the fillets. I then lightly fried them about 4 minutes per side in Extra Virgin Olive Oil. They came out golden brown and delicious! There’s going to be some tasty fish sandwiches for lunch tomorrow from the leftovers!
Tried 2 new side items tonight, Margaret Holmes Buttered Corn and Margaret Holmes Seasoned Black Eye Peas. Both turned out very good and will be using them again! I left the web site link for Margaret Holmes products at the end of the post. I also had Healthy Life Whole Grain Bread. For dessert later a Betty Crocker Low Fat Brownie that I had made earlier.
Orange Roughy with Panko
Ingredients
(4) 4oz. Orange Roughy Fillets
1c. Panko Italian Style Bread Crumbs
1tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 c. Egg Beater’s
1/2 c. Flour
1 1/2Tbs. Extra Virgin Olive Oil
Directions
Rinse fillets and pat dry. Press both sides of fillet into flour for a light dusting , shaking off any excess flour. Mix bread crumbs, onion powder, garlic powder, and paprika in a separate bowl. Meanwhile, heat Olive Oil in skillet. Dip floured fillets into egg whites, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss until both sides are covered. Place in oil and saute 4 minutes each side, or until fillet flakes easily with a fork.
Number of Servings: 4
Margaret Holmes
Buttered Corn
Margaret Holmes buttered corn features fresh, handpicked corn with the perfect amount of creamy butter to highlight the taste and freshness.
Seasoned Blackeye Peas
Containing the highest percentage of protein of any other variety of pea, the Black-Eyed- Pea has been a staple in the southern kitchen for decades. Margaret Holmes Seasoned Black-eyed-Peas are slow simmered in a zesty blend flavorful spices and ready to eat right from the can. Nutritious and excellent by themselves or as an ingredient to soups and salads. Just heat-n-serve!
Food Day 2012
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