One Happy Chicken ~ Smoked Chicken

Smoked Chicken

Ingredients

1 Whole Chicken

1 cup Emerils Seasoning

1/3 cup Splenda Brown Sugar

1 Qt Crystal Lite Apple Drink (Wal Mart Brand)

Hickory Chunks

Directions

Mix Emerils and Splenda brown sugar together. Skin 1 whole chicken and coat with Emerils/Splenda mixture. Let sit overnight for the spices to meld with the meat. Prepare smoker according to manufacturers directions and place chicken on wire rack. Every 30 minutes, spritz down chicken with apple juice. Smoke approximately 3 1/2-4 hours, or until temp reads 165 degrees.

Let chicken stand before shredding and use you favorite BBQ sauce. We use Walden Farms Sugar Free BBQ sauce.

Enjoy!

Blueberry Custard Pie

Blueberry Custard Pie

Ingredients
1 unbaked 9 inch pie shell
2 c. fresh blueberries
4 eggs
2/3 c. Splenda
1 1/3 c. Hoods calorie countdown milk
1 tsp. vanilla

Directions
Sprinkle blueberries in bottom of pie shell. Mix beaten eggs, sugar, milk and vanilla together and pour over blueberries. Bake at 400 degrees until custard tests done with a knife coming clean when stuck halfway between the rim and the middle (approximately 30 minutes).

Strawberry Custard Pie

Strawberry Custard Pie

recipe courtesy Mass Recipes

I will admit, I still love food! I try real hard though to take things in moderation. One of the recipe blogs I frequent is Columbus Foods. She does a great job of spot lighting local foods. Oh yeah, she takes awesome food porn! Anyway, her recipe called for blackberries. Just a little pricey right now, so we went with strawberries. All I can say is, "I hope it tastes as good as it looks"! I'll let you know! I did modify the recipe to make it a little more weight loss friendly!

Ingredients
1 unbaked 9 inch pie shell
2 c. fresh strawberries
4 eggs
2/3 c. splenda
1 1/3 c. Hoods calorie countdown milk
1 tsp. vanilla

Directions
Sprinkle strawberries in bottom of pie shell. Mix beaten eggs, sugar, milk and vanilla together and pour over blackberries. Bake at 400 degrees until custard tests done with a knife coming clean when stuck halfway between the rim and the middle.

Firehouse Chili ~ Wendy Warren

FIREHOUSE CHILI
~Wendy Warren~

Pictures to follow!

Ingredients
(makes enough for 10 or so firefighters/20-25 normal eaters)
2 lbs good ground chuck/round
1 large chopped onion
1 can (all cans 14 oz) diced tomatoes with chilis
2 cans diced tomatoes
1 can Margaret Holmes seasoned pinto beans
1 can kidney beans
1 can refried beans with green chilis
3 TBSP Jim Beam hot sauce
2 TBSP each of olive oil, parsley, salt, pepper, garlic powder, onion powder
4 TBSP chili powder

Directions
Brown and drain meat. Add onions, hot sauce, and all the spices to the meat and let flavors blend for 5 to 10 minutes over medium heat. Then, add all the tomatoes and beans and stir well.....be sure to get the refried beans mixed in well. Let chili simmer on low for 3 to 4 hours.

Chocolate PB2 Protein Ice Cream

Ingredients

1 Cup Hoods Calorie Countdown Milk

1 Cup Land of Lakes Fat Free Half and Half

2 Scoops Matrix Perfect Chocolate Protein

¼ Sup Splenda

2 T Torani SF Chocolate Syrups

2 Heaping T of PB2

Directions

Mix all ingredients together . I use an immersion blender, or what I affectionately call a boat motor to make the ice cream nice and airy. Make sure everything is blended well. Pour into your ice cream freezer and follow the manufacturers instruction for freezing. When ice cream is finished freezing, it will be at the soft serve stage. You can eat it then, or place in an airtight container ripen in the freezer.

Enjoy! this has got to be my favorite!

White Chocolate Protein Ice Cream

White Chocolate Protein Ice Cream

Ingredients
1 cup Hoods Calorie Countdown Milk
1 Cup Land of Lakes Fat Free Half and Half
2 scoops Lean Dessert Whipped Vanilla Protein
¼ cup Splenda
2 T Torani SF White chocolate Syrup
2 T of Jello SF White chocolate Pudding Mix
Smuckers SF Hot Fudge Sauce

Directions
Mix all ingredients together except hot fudge sauce. I use an immersion blender, or what I affectionately call a boat motor. Make sure everything is blended well. Pour into your ice cream freezer and follow the manufacturers instruction for freezing. When ice cream is finished freezing, it will be at the soft serve stage. You can eat it then, or place in an airtight container ripen in the freezer. When serving, top with a drizzle of Smuckers SF Hot Fudge Sauce.

Enjoy!

Peach Protein Ice Cream

Last week I talked about going to the Farmers Market in Nashville. Well we bought some freestone peaches that were absolutely remarkable. In other words...yum! I had eaten maybe one or two this week and noticed they were getting a little ripe. what a better way to use them, than Peach Ice Cream! Yeah!

Now we are not talking normal peach ice cream, it's all about protein around here. So we came up with a Protein Peach. It turned out really well!

Protein Peach Ice Cream

Ingredients
2 cups Hood Calorie countdown Milk
1/2 pureed peaches
1/2 cup diced peaches
1/3 cup Splenda
1 Tbsp DaVinci Sugar Free Vanilla Syrup
2 Scoops BSN Lean Dessert Whipped Vanilla Protein

Directions
In a bowl, mix together milk, Splenda, and vanilla syrup until blended well. Add pureed peaches and stir together. Mix in 2 scoops of vanilla protein using a hand mixer on high. This will make your mixture nice and frothy! Pour into your ice cream maker and follow your manufacturers directions for use. When ice cream is done, it will be like soft serve. You can eat it then, or pack in an air tight container and stick in freezer to ripen. Top with a dollop of Sugar Free Cool Whip if you would like!

Enjoy!

Here are some links to other Protein Ice Creams I have made:





Chunky Monkey Protein Ice Cream

Strawberry Caramel Protein Ice Cream

Pistachio Protein Ice Cream

Cookies & Cream Protein Ice Cream

Splenda Blend Sour Cream Pound Cake

It seems recipes have a way of spreading from one household to the next. Or in the age of the world wide web, from one blog to the next. I saw this recipe over at Lovin Life with Lea, and thought uhmmm, that sounds good. Then I found followed the link Lea had left and found the recipe over ar Recipeczar! So, we made it for church on Sunday, and added fresh strawberries. Wow, it was delicious! So, hope you enjoy!

Splenda Blend Sour Cream Pound Cake
http://www.recipezaar.com/107856

A delicious dessert, always keep a pound cake in the freezer for a begining of a delicious dessert. Toast or grill slices of pound cake and top with fresh fruit or your favorite topping or ice cream.
by Barb Gertz
1¾ hours 20 min prep
SERVES 18

Ingredients
3 cups sifted cake flour
1 1/2 cups Splenda granular
1/4 teaspoon baking soda
1 cup butter, softened
6 large eggs
1 (8 ounce) carton sour cream
2 teaspoons vanilla extract

Directions
Preheat oven to 325 degrees; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.

Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).

Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.

Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completly on a wire rack.

Nutritional Info
Calories 227
Total Fat 14.9g 22%
Saturated Fat 8.8g 43%
Monounsaturated Fat 4.1g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 103mg 34%
Sodium 121mg 5%
Potassium 69mg 1%
Total Carbohydrate 18.6g 6%
Dietary Fiber 0.4g 1%
Sugars 0.3g
Protein 4.5g 9%

Berry Cheesecake Pie ~ By Gidget

WOW! People are stepping up to the plate and expiermenting with foods. It's just like high school chemistry. You know, when you mix different chemicals together and sometimes you make a bomb. But other times you create a cure for the common cold!

Well, a friend of mine from Obesity Help Tennessee Forum has come up with a cure for the common cold. If not the cold, I'm sure it will be a cure for something since it looks and sounds so good! I plan on making it sometime this week. After I begged for "Food Porn", she obliged and sent a picture! So, THANKS to Gidget for this scrumptious summer time treat!

Ingredients

8 sheets phyllo dough
6 tbsp i can't believe its not butter melted
2 packages fat free cream cheese, softened
1/2 cup splenda
1 teaspoon vanilla extract
2 eggs
2 cups fresh or frozen mixed berries (I used frozen mixed raspberries, blueberries, strawberries, and blackberries
1/2 cup sugar free blackberry jam(I made myself!)
1 cup sugar free whipped cream

Directions

Place one sheet of phyllo dough in a greased 9 in pie plate brush with butter. Repeat 7 times; trim edges. Bake at 425 for 6-8 minutes until edges are golden brown. Cool on wire rack. For filling mix cream cheese, splenda, and vanilla until smooth. Add eggs, beat on low until just combined. Fold in the berries. Spoon into crust. Bake at 350 for 10 minutes, cover edges with foil to prevent overbrowning. Bake 23-27 minutes longer or until center is almost set. Cool on wire rack for 1 hour. Refrigerate until chilled. In a small mixing bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with additional berries.