2 tablespoons fat free cream cheese, 1 tablespoon low sugar strawberry preserves, 2 packets splenda. Mix well and spread mixture over 1/3 of an Ole high fiber/low cal tortilla. Roll up tightly and trim off empty ends up to the filling.... Cut in half. Heat a teaspoon of light butter on the smallest nonstick skillet you have (I use a great little T Fal one-egg skillet). Brown on both sides and sprinkle with powdered sugar or drizzle with Hershey sugar free chocolate syrup. Each piece has about 50-55 cals and is delicious.
  • 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 cup whole wheat flour
  • 1 cup whole buttermilk
  • 1 large egg
  • 1 1/2 cups unsweetened flaked coconut
  • 3 tablespoons canola oil
  • Sweet chile sauce (optional)
  • 1. Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in coconut.
  • 2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 6 minutes or until done, turning to brown. Serve with chile sauce, if desired.
  • Nutritional Information Amount per serving
  • Serving 4.5 oz yeilds about 5-6 servings
    • Calories: 298
    • Fat: 12.7g
    • Saturated fat: 4.1g
    • Monounsaturated fat: 5.4g
    • Polyunsaturated fat: 2.6g
    • Protein: 28.7g
    • Carbohydrate: 15.9g
    • Fiber: 1.7g
    • Cholesterol: 102mg
    • Iron: 1.4mg
    • Sodium: 318mg
    • Calcium: 20mg
My family gets together just about every Sunday for dinner.  I usally try to bring a dish or two to help my mom out.   Mom is making her wonderful chicken enchiladas.  Here is what I am bringing this Sunday to go with them...

Apple Sauce Cake (A lighter version of my Great Grandmother Bonnie's Recipe)

20 ServingsPrep: 20 min. Bake: 25 min. + cooling Ingredients
  • 1/2 cup egg substitute
  • 1-1/2 cups unsweetened applesauce
  • 1 cup sugar
  • 1/4 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup raisins 
  • 1/2 cup chopped walnuts

  • 4 ounces PHILADELPHIA Neufchatel Cheese
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • In a bowl, beat egg substitute for 1 minute on medium speed. Add the
  • applesauce, sugar and oil; mix well. Combine the dry ingredients;
  • add to applesauce mixture and mix well. Stir in raisins and walnuts.
  • Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake
  • at 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack.
  • In a bowl, beat cream cheese until fluffy. Beat in confectioners'
  • sugar and vanilla. Frost the cake. Yield: 20 servings.
Nutrition Facts: One piece equals 186 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 124 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

I used light butter instead of the oil and about 2/3 cup of sugar and a little dab of honey and light cream chesse to make it even lower in cals. As you can see I used a different pan (bundt cake) but I am sure it is pretty with a 13 X 9 pan too.    You have to watch the time it is a little different with the bundt (about 35 mins).   It doesnt rise all the way to the top but it doesnt matter :-)

Southwest Salad

- 1.5 bags of Spring Mix
- 2 small thinly sliced roma tomatos
- 2 small pepers (one yellow, one red) thinly sliced
- 1/2 a small red onion sliced
- one Avacado diced
- 1/2 can of low sodium whole kernal yellow corn drained
- 1 can of black beans (washed and drained)
- Kroger Brand Light Southweat Ranch (70 cals for 2 table spoons)

Place sping mix in large slad bowl.  Mix the black beans and corn and place on top.  Then mix the tomatos, peppers, and onions and place on top.  Then add in the diced avacodos.  Toss at the table before serving.  It is a very pretty salad and easy to make.
Lower Cal Pork Roast:

You will need: Small Pork Roast,  8-10 small red potatoes, small bag of baby carrots, small container of fresh whole mushrooms, 2 apples (one granny smith, one red del), 1.5 cups of liquid (equal parts white wine, apple juice, low sod chicken broth), whole wheat flour (2-3 table spoons), just enough cooking oil to lightly glaze the pan, season to taste(we used fresh ground pepper, sea salt, garlic powder, onion powder, 3 bay leaves, and one cinnamon stick.)

Lightly Glaze Pan to Med-High
Add Pork Roast and Lightly Brown and season
Remove Meat, deglaze pan
Add in Flour and a little bit of the liquid mixture
Allow mixture to brown adding the rest liquid mixture slowly
Let thicken (You may add corn starch if you like your gravy thicker)

Place The Roast in the Crock Pot, then place all the veggies etc. except the apples, then pour gravy.   Set the Crock-Pot for 8 hours.  About 2-3hours before serving add in the apple slices. 

Calories: 240 per serving (8 oz)