Mini Bites

This recipe is another from my friend Michelle. We modified it slightly to give it a taste of our own. But I have to give credit to her, she is a genius! And we wish her a speedy recovery form her PS! Luv ya Michelle!

Spinach & Garlic Feta Bites
1/2 Yellow Onion, diced
2 Green Onions, diced
2 teaspoon Garlic, minced
1/2 cup cooked Spinach, squeeze water out
1 teaspoon Butter
1 teaspoon Oregano few twists of Black Pepper
5 Eggs, beaten
1/3 cup Fresh Grape Tomato, diced
1/2 cup Garlic & Herb Feta Cheese crumbled
1/2 cup Shredded Quesadilla Cheese

Directions
Preheat oven to 350 F.
Sauté onions in butter till golden.
Add garlic and sauté 1 minute more.
Add cooked spinach and sauté till dry and separated about 1 minute.
Set aside to cool.
Mix all ingredients together.
Be sure veggie mixture has cooled slightly before adding to egg mixture.
Spoon (I use a small 1 ounce cookie scoop) into a lightly greased mini muffin tin.
Bake for 30 minutes or until centers are firm.
Makes 24.



Crab and Shrimp Bites
1/2 Yellow Onion, diced
3 Green Onions, diced
2 teaspoons minced Garlic
1 teaspoon Butter
1/2 teaspoon Italian Seasoning
5 Eggs
1 jar/4 oz. Red Pimentos, drained
1/2 cup Artichoke Hearts (non marinated), chopped fine
1 cup Shredded Quesadilla Cheese
1 cup Cooked Crab and Shrimp Meat (Wally World brand)

Directions
Preheat oven to 350 F.
Sauté onions in butter till golden.
Add garlic and sauté 1 minute more.
Set aside to cool.
Mix all ingredients together.
Be sure onions have cooled slightly before adding egg mixture.
Spoon (I use a small ice cream scoop) into lightly greased mini muffin tin.
Bake for 30 minutes or until centers are firm.
Makes 24.

Died and Gone To Heaven Cup Cakes

Died And Gone To Heaven Cup Cakes

1 3/4 cups organic all-purpose flour
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup SPLENDA® Brown Sugar Blend
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

1 1/4 cups fat free milk (Hood's would be a good alternative)
1 small lunch size container sugar free applesauce
2 large eggs, lightly beaten
2 teaspoons vanilla extract
1 cup hot strong black coffee

DIRECTIONS

1) Preheat oven to 350 degrees F. Grease cake pan or bundt with non-stick cooking spray, set aside

2) Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.

3) Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.

4) Add flour to mixture, using an electric mixer on medium speed, mix until Smooth (about 2 minutes).

5) Pour batter into cake pan or bundt pan. If traveling, I recommend a 13 x 9 pan

6) Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.

Nutrition Info (per serving)

18 servings

Calories 64.6

Protein 3.2g

Fat 1.2g

Saturated Fat .5g

Polyunsaturated Fat .1g

Monounsaturated Fat .4

Carbohydrate 11.9g

Dietary Fiber 1.6g

Sugars .6g

Cholesterol 29mg

Sodium 113.4mg

Sugar Free Frosting

1 (1.4 ounce) package sugar-free instant pudding mix

1 1/2 cups milk
1 shot instant espresso

1 (8 ounce) fat free package cream cheese

1 (8 ounce) container sugar free frozen whipped topping, thawed

DIRECTIONS

1) In a medium bowl, combine pudding mix, milk and espresso. Mix well and let stand until thickened.

2) In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

3) I recommend you keep this cake refrigerated until serving. The frosting will sometimes puddle if it becomes to warm.

Marvelous Mocha Cheesecake

Marvelous Mocha Cheesecake

Crust

1 box of 100 calorie Oreo Wafers crushed

1/4 cup butter, melted

2 tablespoons unsweetened cocoa powder

1/4 cup SPLENDA® No Calorie Sweetener, Granulated

Filling

3 (8 ounce) packages reduced-fat cream cheese

3/4 cup SPLENDA® No Calorie Sweetener, Granulated

2 eggs

2 egg whites

1 1/2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup reduced-fat sour cream

2 teaspoons vanilla

1 1/4 teaspoons instant espresso crystals

2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix

Directions
1) Preheat oven to 400 degrees F.

2) Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

3) Reset oven temperature to 325 degrees F.

4) Beat cream cheese and SPLENDA® Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.

5) Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.

6) Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.

7) Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking).

8)Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving. 16 servings.

Nutrition Info (per serving)
Calories 200

Calories from Fat 120

Protein 7g

Fat 13g (sat 8g)

Carbohydrate 14g

Fiber 0g

Cholesterol 65mg

Sodium 270mg

Sugar 4g

Chili Relleno Puff

Chili Relleno Puff

(Freddie S.)

http://www.bariatriceating.com/egchandsofo.html

Ingredients:

1 pound ground turkey, browned, crumbled and drained

1 small onion, diced (cook with ground turkey)

5 eggs, beaten until lemon-colored (about 3 minutes)

3 Tablespoons flour
1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon dry mustard

1/4 to 1/2 cup salsa (I saved this to put on top)

2 cups lowfat ricotta cheese

1 large can (7 oz.) diced, mild green chilis

1 cup shredded cheese (Jack, Colby, Mozzarella or a mixture)

1/4 cup shredded sharp cheddar

Directions:

Brown meat and onions, drain and pat into a 9x9 baking dish. Beat remaining ingredients together (except for the last 1/4 cup cheddar--it is for the top.) Pour onto the ground meat and onion. Top with cheddar. Bake at 350 degrees for 30-35 minutes until golden brown and puffy (a knife will come out clean.)

Makes 9 servings

Per serving:

320 calories

29 grams protein

Linda's Ricotta Cheese Crepes

Linda's Ricotta Cheese Crepes
(Freddie S.)
http://www.bariatriceating.com/sweets1.html#LINDASCREPES

Crepes:
1/2 cup Ricotta cheese
4 eggs
4 tablespoons flour
Pinch of salt
4 tablespoons milk
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
1 tablespoon Splenda Granular (Leave out last three ingredients if you want to use these for savory fillings.)

Mix very well together and let sit for about 30 minutes. Spray an 8inch skillet with Pam and heat over med-low. Pour 2 T. batter into hot pan and gently swirl pan to spread. Cook on one side only until dry. Spray top of crepe with Pam and slide gently onto a plate. Repeat with remaining batter. These shouldn’t stick together if sprayed, but they are very fragile. Serve with Cheesecake Filling or anything else you want. Spoon about 1 tablespoon onto crepe and fold into fourths. Top with whipped cream.

Cheesecake Filling:
One 8-ounce pkg. fat-free cream cheese
1/2 cup Ricotta cheese
1/4 -1/2 cup Half & Half
3 tablespoons instant sugar-free Cheesecake flavor pudding mix
1/4 teaspoon vanilla
2 tablespoons Splenda GranularMix all together until smooth.
Start with 1/4 cup cream and add more if it gets too thick. Use to fill crepes.