Coconut-Carrot Bundt Cake

Prep Time: 20 min
Total Time: 2 hours 15 min
Makes: 16 servings

1 cup flaked coconut
1 box Betty Crocker® SuperMoist® carrot cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)

1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons coconut for garnish.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in remaining coconut. Pour into pan.
3. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. In small microwavable bowl, microwave frosting uncovered on High 8 to 12 seconds or until thin enough to drizzle. Drizzle over top of cake. Sprinkle with reserved coconut. Cut cake with serrated knife. Store loosely covered at room temperature.

Sunny Broccoli Pasta Salad

Prep Time: 15 min
Total Time: 25 min
Makes: 8 servings (1 cup each)

1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons cider vinegar
4 cups small fresh broccoli florets
1/4 cup chopped red onion
1/2 cup raisins
1/2 cup sunflower nuts

1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Drain pasta; rinse with cold water. Shake to drain well.
3. In large bowl, stir together seasoning mix, mayonnaise, sugar and vinegar. Stir in pasta, broccoli, onion, raisins and sunflower nuts. Serve immediately, or refrigerate.

*I made this for my family reunion this past weekend and it was a big hit.

I used ff mayo & a little ff ranch dressing.

Easy Mexican Chicken and Beans

Betty Crocker's Diabetes Cookbook shares a recipe! You can feel extra good about serving this easy dish for dinner tonight. It has a whopping 9 grams of fiber per serving!

Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings

1 lb uncooked chicken breast strips for stir-fry
1 package (1 oz) Old El Paso® taco seasoning mix
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1/4 cup water
Flour tortillas, if desired

1. Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
2. Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.

Health Twist:
Boost your fiber with beans. Filled with many other important nutrients, beans are an excellent source of fiber that's so important for good blood glucose management and to keep your digestive tract moving.

Substitution:
Stir-fry chicken strips not available? Buy the same weight of boneless skinless chicken breasts or thighs, and cut up the meat yourself.

Substitution:
If you'd prefer, pinto beans can be substituted for the black beans.

*I used Pinto Beans, and served over Brown Rice with Salsa & FF Sour Cream.

Grilled Picnic Taco Nachos

Keep the heat outside with munchy nachos. A foil pan takes them from grill to picnic table in just minutes.

Prep Time: 15 min
Total Time: 15 min
Makes: 4 servings

5 cups tortilla chips
1 can (15 oz) Progresso® black beans, drained, rinsed and mashed
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
2 plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

1. Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
2. In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
3. Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.

*I added ground turkey and replaced the black beans with refried beans. I also used baked chips and reduced fat cheese. We also top it with sour cream & salsa. This was a great hit with the family.

I got this recipe from Betty Crocker.

Watermelon Cake

Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are a melt-in-your-mouth prize.

Prep Time: 30 min
Total Time: 1 hour 45 min
Makes: 16 servings

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.

2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.

3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.

*HINT: I USED A BUNDT CAKE PAN INSTEAD OF ROUND PANS. I DIDN'T USE JELLY BEANS, WOULDN'T STICK GOOD TO THE CAKE. I ALSO USED STRAWBERRY CAKE MIX.

Garden Ranch Pasta Salad

1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup Hidden Valley® Fat Free Ranch® dressing
1/2 teaspoon dried dill weed
1 1/2 cups small broccoli florets
1/2 cup thinly sliced red bell pepper, cut into bite-size strips
1/2 cup cucumber slices, halved
4 medium green onions, sliced (1/4 cup)

1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. In medium bowl, mix seasoning mix, dressing and dill weed. Stir in pasta and remaining ingredients. Store any remaining salad covered in refrigerator.

Slow Cookers Italian Herb Chicken

Serve this zesty slow cooker chicken flavored with tomatoes and just the right amount of herbs over spaghetti to enjoy all the flavorful sauce.

Prep Time: 10 minutes

Cook Time: 8 hours on LOW or 4 hours on HIGH

Makes 8 servings.

Ingredients:

2 1/2 pounds chicken Breast Tender, skin removed

1 package (8 ounces) mushrooms, halved or sliced

1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning

2 cans (14 1/2 ounces each) stewed tomatoes, undrained

1 can (6 ounces) tomato paste

Directions:

1. Place chicken and mushrooms in slow cooker.
2. Mix Seasoning, tomatoes and tomato paste until blended. Pour over chicken and mushrooms. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken and vegetables to serving platter. Stir sauce before serving. Serve over hot cooked pasta or rice, if desired.

Nutrition Information:

per 1 serving
Calories: 271
Sodium: 648 mg
Fat: 11 g
Carbohydrates: 16 g
Cholesterol: 77 mg
Fiber: 2 g
Protein: 27 g

White Chicken Chili

White Chicken Chili is a tasty, convenient chili that is week-night easy. It has the added plus of a low fat alternative to the typical chili made with ground beef.

Makes 4 servings.

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

1 tablespoon vegetable oil

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes

1 package McCormick® White Chicken Chili Seasoning Mix

1 cup water

1 can (15 ounces) white beans, undrained

Directions:

1. Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until browned.
2. Stir in Seasoning Mix, water and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes.

Variation: I Added

1 can (14 1/2 ounces) Rotel diced tomatoes, drained,

1 can whole kernel Mexicorn (8 3/4 ounces)

2% Mexican Cheese

Chicken Nachos

Chicken Nachos
From: Campbell's Kitchen

Prep: 10 minutes

Cook: 5 minutes

Serves: 6

Ingredients:

1/2 cup Pace® Thick & Chunky Salsa

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

2 cans (4.5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained*

1 bag (about 10 ounces) tortilla chips

Chopped tomato

Sliced green onion

Sliced pitted ripe olive

Directions:
Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.

Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.

Cost per recipe: $9.83
Cost per recipe serving: $2.46
Total cost of meal (including serving suggestion): $14.53

Nutrition Information:

Calories 316, Total Fat 14g, Saturated Fat 2g, Cholesterol 15mg, Sodium 897mg, Total Carbohydrate 38g, Dietary Fiber 3g, Protein 11g, Vitamin A 8%DV, Vitamin C 0%DV, Calcium 10%DV, Iron 6%DV

*I used 3 Skinless/Boneless Chicken Breast.

MOREY'S WILD ALASKAN SALMON

Mouth watering Wild Alaskan Salmon marinated in a savory blend of backyard barbeque seasonings.



Specification:
Rich in Omega 3's
No Transfat
Individually Wrapped and Vacuum Packaged for Maximum Quality and Freshness
Easy Preparation - Grill, Bake or Microwave
Gluten Free

*You can purchase Morey's Salmon at your local Sam's Club.

Fiesta Chicken & Rice Wraps

From: Campbell's Kitchen
Prep/Cook: 15 minutes
Serves: 4

Chicken and rice cooked in a delicious combination of Campbell's® Condensed Cream of Chicken Soup and Pace® Thick & Chunky Salsa are wrapped in flour tortillas to make delicious two-fisted sandwiches.

Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

1 cup Pace® Thick & Chunky Salsa

1/2 cup water

1 cup uncooked instant white rice

2 cups cubed cooked chicken

4 flour tortillas (10-inch)

Directions:
Mix soup, salsa and water in saucepan. Heat to a boil.
Stir in rice and chicken. Cover and remove from heat. Let stand 5 min.

Spoon about 1 cup chicken mixture down center of each tortilla. Fold tortilla around filling.

Tip: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.

Add Ingredients:

Cheese

Sour Cream

Pumpkin Cobbler

Makes 15 servings

Ingredients
3 eggs, beaten
15 ounces pumpkin
12 ounces evaporated milk
1 cup sugar
1/8 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1 tablespoon vanilla extract
18 1/4 ounces yellow cake mix
1 1/4 cups margarine, melted
1 cup chopped nuts

Preparation
1. Mix the first eight ingredients together, pour into an ungreased 13"X9" baking pan. Sprinkle cake mix over the top; drizzle with margarine.
2. Bake at 350 degrees for 25 minutes; top with nuts.
3. Bake for an additional 15 minutes.

Nutritional: 446 calories, 26.6g fat, 1.5g fiber

*Weight Watcher Recipes

Fiesta Chicken Salsa

Bisquick Heart Smart® recipe! Have a fiesta with a chicken breast main meal that's in the oven in minutes!

Prep Time:15 min
Start to Finish:45 min
Makes:6 servings

2/3 cup Bisquick Heart Smart® mix
2 tablespoons water
1/4 cup fat-free egg product or 2 egg whites
1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
3 boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/4 cups Old El Paso® Thick 'n Chunky salsa


1. Heat oven to 400°F. Spray 8- or 9-inch square pan with cooking spray. In small bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1 1/4 cups of the cheese.
2. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
3. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining 1/4 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted; loosen from sides of pan.


Nutrition Information


1 Serving: Calories 190 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 820mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 3g); Protein 22g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 25%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Time Saver:
Use 6 cups precooked chicken, and heat with the salsa.

Did You Know:
Three chicken breasts weigh about one pound.

Serve With:
Serve with bowls of shredded lettuce, chopped tomatoes and fat-free sour cream

Broccoli with Red Pepper Flakes and Toasted Garlic

2 teaspoons Olive Oil
6 cups broccoli florets (about 1 head)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
1/4 cup water

Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.


* I found this recipes on Amber Delights, it was wonderful. I had to share with everyone.

Cranberry Almond Pumpkin Upside Down Cake

Ingredients:

8 ounces (16 tablespoons) unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
4 ounces (1 cup) coarsely chopped whole natural almonds, toasted
2 large eggs
1 cup pumpkin puree
6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Chantilly Cream (see recipe below)


Chantilly Cream
1 cup heavy (whipping) cream
3 tablespoons sugar
½ teaspoon vanilla extract


Preparation:
Preheat the oven to 350 degrees. Line the bottom of a 9-inch square pan with parchment paper.

Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the cake pan. In a medium bowl, combine the cranberries and almonds. Place them in the pan over the brown sugar mixture.

In a large bowl, whisk together the eggs, pumpkin puree and oil.

Sift together the flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

Bake until a skewer inserted in the middle comes out clean, 35-40 minutes. Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. Carefully peel off the parchment paper.

Cool completely before serving. Serve with Chantilly Cream.

Chantilly Cream
Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use. Makes 2 cups.

Serves 8-10.

Pumpkin Spice Cake

Just found this recipe today on "Best Halloween Costume", and since I am posting pumpkin recipes this month I thought I would share with you.

A traditional favorite around Halloween is the delicious Pumpkin spice cake. Interest in this pumpkin recipes usually picks up around Halloween and peaks at Thanksgiving. But it is enjoyed year round by many of your friends and family. Below is a Pumpkin spice cake recipe that is quick and easy to make.

Yield: 12 servings

1 pkg. (2-layer size) yellow cake mix
1 pk g. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup mashed cooked fresh pumpkin
1/2 cup oil
3 eggs
1 Tbsp. pumpkin pie spice
PHILADELPHIA® Cream Cheese Frosting
1/2 cup chopped toasted PLANTERS Pecans


PREHEAT oven to 350°F. Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes.

POUR into greased and floured 13x9-inch baking pan.

BAKE 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with PHILADELPHIA® Cream Cheese Frosting; sprinkle with pecans. Store in refrigerator.

Easy Pumpkin Pie

I make this Pie every year and it is so easy and very good.


Estimated Times:
Preparation - 7 min
Cooking - 1 hrs 5 min
Cooling Time - 2 hrs cooling
Yields - 8

Ingredients:

1 can (30 oz.) LIBBY'S Easy Pumpkin Pie Mix
2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs, beaten
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions:


MIX pumpkin pie mix, evaporated milk and eggs in large bowl.

POUR into pie shell

BAKE in preheated 425°F. oven for 15 minutes. Reduce temperature to 350° F.; bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 40 minutes or until pies test done.

NOTE: Do not freeze, as this will cause the crust to separate from the filling.

FOR LOWER FAT/CALORIE PIE, substitute NESTLÉ® CARNATION® Lowfat Evaporated or Fat Free Evaporated Milk.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie - extend second baking time to 55 to 65 minutes. Shallow pies - no change needed.

Pumpkin Fluff

Pumpkin Fluff

8 oz. Cool Whip
23 oz. pumpkin pie mix in a can
4 oz. vanilla instant pudding

Mix all ingredients. Serve dipped or spread on spiced wafers or with apples.

Campbell's Healthy Request Chili & Rice

From: Campbell's Kitchen
Prep/Cook Time: 25 minutes

Serves: 4

Ingredients:

3/4 lb. lean ground beef (85% lean)
1 medium onion, chopped
1 tbsp. chili powder
1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Tomato Soup
1/4 cup water
1 tsp. vinegar
1 can (15 oz.) kidney beans, rinsed and drained
4 cups hot cooked rice, cooked without salt

Directions:

COOK beef, onion and chili powder in skillet until beef is browned. Pour off fat.
ADD soup, water, vinegar and beans. Heat to a boil. Cook over low heat 10 min. Serve over rice.

Nutrition Information

Nutritional Values per Serving: Calories 513,Total Fat 11g, Saturated Fat 4g, Cholesterol 50mg, Sodium 532mg, Carbohydrates 75g, Fiber 7g, Protein 28g, Vitamin A 16%DV, Vitamin C 11%DV, Calcium 6%DV, Iron 32%DV

Vegetable Soup

1 Large Bottle of V8 Juice
1 Large Bag Mixed Veggies
1 Small Bg Mixed Veggies
1 Small Bag Lema Beans
3 can whole potates, diced
1 cube beef or chicken bouillion
2 stalks celery
1 large Onion
Salt & Pepper
Seasonings to taste
Water as Desired

Place all ingredients in large crock pot. Simmer on low heart for 6 to 8 hours. Taste occasionally and add water and seasoning as needed.