Pineapple Pie

Pineapple Pie with a Pecan Crumb topping.

A lite easy to make pie.
 

 1 20 oz. crushed pineapple with juice..

2 4oz tidbits. 

3/4 cup Apriva no calorie sugar. 

3 Tbl cornstarch. 

 1 Tbl lemon juice

1 pastry pie shell.

Topping....

1/2 cup Bisquick.

1/4 cup Swerve, brown sugar replacement. 0 calories

2 Tbl light margarine. 

1/2 cup Pecan pieces.

Mix together until clumpy. 

Preheat over to 425.

In a saucepan combine sugar, cornstarch, pineapple with juice, tidbits, drained, and lemon juice.

Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute. 

Cool slightly and pour into pastry lined pie pan.

Either cover with top pastry, or use crumb topping.

Place in preheated oven and bake 45 minutes. 

Serve chilled or room temp.

Skinny Breakfast Casserole

Skinny Breakfast Bake
A delicious breakfast!

1 20 0z sweet Italian turkey Sausage.
1 medium bell pepper, chopped.
1 medium onion, chopped.
1 box frozen spinach, thawed.
2 cups shredded hash brown potatoes.
2 cups shredded reduced-fat cheddar cheese.
1 cup Bisquick.
2 cups 1% milk.
1/2 teaspoon salt.
1/4 teaspoon pepper.
6 eggs.

Heat oven to 400.
Spray a 9x13 baking dish with cooking spray.
In a 10 inch skillet, cook sausage, bell pepper, and onion over medium heat, stirring occasionally, until sausage is no longer pink. Drain.
Stir together sausage mixture, potatoes, spinach and 1 cup of cheese in baking dish.
In medium, bowl, stir Bisquick mix, milk, salt, pepper, and eggs until blended.
Pour into baking dish.
Bake uncovered 34-40 minutes or until knife inserted in center comes out clean.
sprinkle with remaining cheese and bake 1-4 minutes longer, or until cheese is melted.
Let cool 5 minutes before serving.
8-10 servings. Approx. 220-320 calories per serving as made.

I must say, we've tried other breakfast casseroles, but this one is really good!

Zucchini Salad

Zucchini Salad.
I tasty alternative to lettuce salads.    :-)

Ingredients.
2 medium zucchini, spiralized or cut into noodles.
1/2 of a hot house cucumber sliced into half moons.
2 medium tomatoes cut into small wedges.
1/4 medium red onion sliced thinly into half moons.
2 1/2 ounces of feta cheese.
15 olives halved.

Dressing.
1/4 cup Greek yogurt.
1/4 teaspoon minced garlic.
1 tablespoon feta cheese.
1 tablespoon lemon juice.
1 tablespoon olive oil.
1/2 teaspoon hot sauce.
1/2 teaspoon honey.

Cut Zucchini into fine long 'noodles'. I use a spiral slicer.

Add zucchini noodles, cucumber, tomato, red onion,feta cheese and olives to a large bowl.
Toss with 2/3 of the dressing. Add more dressing if needed.
Enjoy right away, or store in fridge up to a day.

Tasty!

Cucumber, onion and tomato salad

Cucumber, onion and tomato salad.
This is one tasty dish!  Simple and delish!

Ingredients.....
2 med cucumbers peeled and sliced 1/4 inch.
1 med onion sliced, cut rings in half and separate.
3 med tomatoes cut into wedges.
1/2 cup vinegar
1/4 cup sugar
1 cup water
1/4 cup olive oil
2 tsp salt
1 tsp pepper
Combine veggies in one bowl and all other ingredients in another. Mix liquids well and add to veggies and stir until well coated. Refrigerate for 2 hours before serving.
Enjoy!

Slow-Cooker Spicy Cheddar Chicken Cornbread

 Slow-Cooker Spicy Cheddar Chicken Cornbread

yummy!



Chicken Mixture
3 cups chopped cooked chicken
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (10 1/2 oz) condensed cream of chicken soup
1/2 cup milk
1 package (1 oz) Old El Paso original taco seasoning mix
3 green onions, thinly sliced, white and green parts separated
2 jalapeño chiles, seeded and finely chopped (1/3 cup)
Cornbread Topping
1 pouch (6.5 oz) Betty Crocker cornbread & muffin mix
1 can (14.75 oz) cream style sweet corn
1 egg
3 tablespoons butter, melted



    1.   Spray 5-quart oval slow cooker with cooking spray. In large bowl, mix chicken, cheese, soup, milk and taco seasoning mix. Stir in green onion whites and jalapeño chiles. Pour into slow cooker; spread evenly.
    2.   In medium bowl, mix cornbread & muffin mix, corn and egg. Stir in melted butter. Pour evenly over chicken mixture. Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cornbread.
    3.  Cover; cook on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in center of mixture reads at least 165°F and toothpick inserted in center of cornbread comes out clean. Let stand 10 minutes before serving. Top with green onion greens.
Now of course, we used 2% cheese and fat free milk and skipped the chiles. And still delicious!

taco cups

A very tasty twist to regular tacos!

Servings: 12 taco cups

1 pound lean ground beef
1 envelope (3 tablespoons) taco seasoning
6 ounces diced tomatoes
1 (4 ounce) can diced green chiles
1 1/2 cups shredded sharp cheddar cheese
6 large flour tortillas
PREPARATION

1. Preheat oven to 375º F.
2. In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
3. Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
4. Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
5. Generously coat a standard size muffin tin with nonstick cooking spray.
6. Line each cup of prepared muffin tin with a tortilla sheet.
7. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
8. Lightly brush the top edges of the tortilla with cooking oil.
9. Bake 18-20 minutes until cups are heated through and edges are golden brown.
10. Enjoy!

French Onion Pork Chop Skillet

French Onion Pork Chop Skillet
This is an easy, one pan meal!

6 boneless pork chops, 1/2 inch thick.
2 onions, thinly sliced.
2 Tbsp. Worcestershire sauce.
1 pkg. (6oz.) stove top stuffing mix.
1 1/2 cups hot water.
1 cup shredded part skim mozzarella cheese.

 

 Cook chops and onions in a large nonstick skillet on medium-high heat 8 min.,  turning chops and stirring onions after 4 min. Remove chops from skillet. (chops will not be done)

Cook onions additional 5 min. or until golden brown, stirring frequently. Stir in Worcestershire sauce. Return chops to skillet: spoon onion mixture over chops.

Combine stuffing mix and water; spoon around edge of skillet. Top chops and stuffing with cheese; cover. Cook 5 min. or until cheese is melted and chops are done. Remove from heat. Let stand 3 min. before serving.

Serve with sides of your choice.