My South Beach Journey Recipes

New Home

2010-09-20T12:30:00.001-07:00

So, if anyone still comes here, I wanted to let you know I've moved. You can now visit me at my new home: http://dishingwithdev.blogspot.com/. I'm trying to de-compartmentalize my life a bit so I don't disappear on my online friends like I have in the past. Please be sure to update your bookmarks (if you still visit me here!)

Beefy Orange Stir-Fry

2008-03-23T09:36:00.000-07:00

* Exported from MasterCook *

Beefy Orange Stir-Fry

Recipe By : Inspired by a recipe I saw in Everyday Food
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oranges
2 cloves garlic -- minced
2 tablespoons soy sauce
1 tablespoons rice vinegar
1 tablespoons agave nectar
1/2 teaspoon red pepper flakes
1 1/2 pounds sirloin steak, trimmed -- cut into 1/2-inch-thick strips
1 tablespoon cornstarch
1 tablespoon sesame oil -- (1 to 2)
1 pound broccoli
1 red pepper, sliced and cut into large chunks
4 scallions -- green parts only, cut into 1-inch lengths

Into a small bowl, finely grate zest and squeeze juice from 2 oranges. Add garlic, red pepper flakes, agave nectar, soy sauce, and rice vinegar. Set aside.

In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add broccoli and cook until bright green in color 3 - 5 minutes. (All I had was frozen broccoli, so I nuked it in the microwave, sans the oil for 3 minutes) Remove broccoli and set aside.

In the same skillet and working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.

Pour juice mixture, broccoli, red peppers, and scallions. Cook until sauce thickens, approximately 2-3 minutes. Serve hot. You can top with sliced fresh oranges and chopped scallions, if desired.

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Per Serving (excluding unknown items): 302 Calories; 18g Fat (53.7% calories from fat); 23g Protein; 12g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 416mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

***Well, what can I say. This was good, but I'll need to work on it to make it better. I'll try again at some point in the future. I was going to eat this with brown rice, but even though I'm a fairly decent cook I have yet to make a good batch of rice. So I had a sweet potato with sugar-free maple syrup instead.

Apricot-Ginger Chicken

2008-03-22T12:54:00.000-07:00

Apricot-Ginger Chicken

This was dinner tonight along with a side salad and homemade sweet-and-sour dressing (recipe below). The chicken was good, but could have been better. I used 2 T of fresh ginger, so next time will cut that in half. It could have been that I was just so excited to try this recipe that maybe I imagined it to be much better than it really was. Ah well. It's something to play with. I love to tweak recipes :-) I think tomorrow I'll slice up the chicken, use a little bit of the remaining sauce and mix it with salad greens & the sweet-and-sour dressing I made tonight. That sounds like it might be good.

Apricot-Ginger Chicken
Yield: 4 servings

Sauce:
1/4 cup plus 2 tablespoons low-sod chicken broth
1/4 cup light reduced-sugar apricot fruit spread (I used the NSA Smuckers brand)
1 tablespoon rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh ground ginger

Rest of Ingredients:
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 pound boneless skinless chicken breast, cut into 8 equal pieces and pounded 1/4-inch thick
1 tablespoon canola oil (I used a small spritz of olive oil)
3 tablespoons thinly sliced scallions

Place all of the sauce ingredients in a medium bowl and stir to mix well. Set aside. Combine the garlic powder, pepper and salt and sprinkle both sides of the chicken pieces with some of the seasoning.Place the oil in a large nonstick skillet and preheat over medium-high heat.Add the chicken and cook for a couple of mins on each side, until nicely browned and no longer pink inside. Remove the chicken from the skillet and set aside to keep warm.Pour the sauce into the skillet and cook stirring frequently, for a couple of mins or until sauce is reduced by almost half and is syrupy.

To serve, place 2 pieces of chicken on each of 4 serving plates. Drizzle each serving with some of the sauce and top with a sprinkling of scallions. Serve hot.

Source: Unknown

~~~~~~~~~~~~~~~

Sweet-and-Sour Dressing
Yield: Makes 1 cup

1/2 cup vegetable oil
1/4 cup sugar (I used splenda)
1/4 cup red wine vinegar
1 tablespoon low-sodium soy sauce
1/4 teaspoon pepper

Whisk together oil and remaining ingredients.

Source: Southern Living, January 2002

Peanut Butter Banana Bread

2008-03-22T10:42:00.000-07:00

* Exported from MasterCook *

Peanut Butter & Banana Bread ~ TNT (P2)

Recipe By : southbeachfriends.net
Serving Size : 4 Preparation Time :0:00
Categories : Breads, Muffins & Rolls Breakfast & Brunch
TNT

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bananas
1 large egg
1 cup oatmeal
1/4 cup natural peanut butter
3 tbsp whole wheat flour
3 tbsp splenda
1 tbsp baking powder
1 tsp vanilla

Preheat oven to 350F and spray a glass 8" square pan.

In a medium bowl-mash bananas. Stir in egg until combined. Stir in rest of ingredients until well-mixed. Pour into prepared pan and bake for about 25-30 min, or until bottom and sides are a light brown and it's pulled away from the sides of pan.

Cut into six pieces and serve warm or cold. Like the Big Oatmeal Cookie, two pieces should make a serving-correct me if I'm wrong. This comes out very moist and light.

Ratings : Excellent 10 - - - - - - - - - - -

Per Serving (excluding unknown items): 325 Calories; 11g Fat (30.3% calories from fat); 10g Protein; 47g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 463mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Chicken Chili

2008-03-22T10:30:00.000-07:00

* Exported from MasterCook *

Chicken Chili

Recipe By :Ina Garten
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups chopped yellow onions -- (6 onions)
1/4 cup olive oil -- plus extra for chicken
1/4 cup minced garlic -- (8 cloves)
4 red bell peppers -- cored, seeded, and large-diced
4 yellow bell peppers -- cored, seeded, and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes -- or to taste
1/2 teaspoon cayenne pepper -- or to taste
4 teaspoons kosher salt -- plus more for chicken
4 28-ounce cans whole peeled plum tomatoes -- in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts -- bone in,skin on
fresh ground black pepper

FOR SERVING
Chopped onions, Corn chips
Grated cheddar cheese, Sour cream

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Serves 12

Source:
"Barefoot Contessa Parties!"
Copyright:
"2001 Clarkson Potter/Publisher"
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Per Serving (excluding unknown items): 109 Calories; 5g Fat (38.6% calories from fat); 2g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 637mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat.

***My notes: I forego the oven and cook the chicken in the pot first with a small spritz of olive oil (barely any ~ just enough to brown the chicken). I then add the rest of the ingredients (yellow & orange peppers instead of red, because I figure there's enough red from the tomatoes) and let it slow cook all day long. This is very yummy and I serve it with green onions, lowfat sour cream, and lowfat cheddar cheese.

Light & Easy Chicken and Veggies

2008-03-22T10:27:00.000-07:00

Light & Easy Chicken and Veggies

3 boneless skinless chicken breasts, cut in half
Garlic cloves, minced (to taste ~ I used 1 per breast half)
onion powder, to taste
salt & pepper to taste
1 large red onion
1 red pepper
2 small yellow squash
fresh basil, to taste
fresh chives, to taste
olive oil or non-stick spray, for spritzing

Preheat oven to 325F.

Cut a slit into each chicken piece. Add garlic into each slit (I used 1 clove per breast half). Sprinkle onion powder, salt, & pepper to taste. Spray frying pan with just enough olive oil to coat, or use non-stick spray. Brown each side of the chicken (approx 2-3 minutes per side).

In a 9x13 pan, spray with nonstick spray or drizzle with olive oil. Cut onions, peppers, and squash into large pieces. Sprinkle with salt & pepper to taste. Add a fresh basil chifinade (I used approximately 6 leaves). Place the chicken on top of the veggies. Cover with tinfoil and bake for 40-45 minutes until veggies are to desired tenderness. Sprinkle with fresh cut chives and serve.

Serves 6.

Sweet and Spicy Shrimp

2008-03-22T10:00:00.000-07:00

* Exported from MasterCook *

Sweet and Spicy Shrimp ~ TNT (P1)

Recipe By : Adapted from a Recipe I got at CDKitchen
Serving Size : 4 Preparation Time :0:00
Categories : Seafood TNT

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup light soy sauce
2 teaspoons splenda
2 teaspoons arrowroot powder
1/2 teaspoon crushed red pepper
1/2 teaspoon sesame oil
1 tablespoon canola oil
1 small onion -- sliced
1 small red bell pepper -- sliced
1/2 pound asparagus -- sliced
3/4 pound shrimp -- peeled and deveined

Mix soy sauce, sugar, cornstarch, red pepper and sesame oil; set aside. Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened. Serve over rice.

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Per Serving (excluding unknown items): 170 Calories; 6g Fat (30.2% calories from fat); 19g Protein; 9g Carbohydrate; 2g Dietary Fiber; 129mg Cholesterol; 737mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

Ham Roll-ups

2008-03-21T13:31:00.000-07:00

2 thin slices of lean ham
1 wedge of laughing cow cheese
2 green onions

Spread 1/2 wedge of cheese on each slice of ham ~ place a green onion in the center and roll it up. Great between meal snack.

Lentil Soup

2008-03-21T13:28:00.000-07:00

It's snowing outside, which gives me the perfect excuse to make Lentil Soup. I adapted the way I make mine from a recipe of Giada DeLaurentis, which is posted below. Essentially, I use celery seed because I don't like cooked celery, I skip the carrots, add more garlic, skip the pasta, add basil, add chili pepper flakes, use less cheese, and use less oil.

* Exported from MasterCook *

Lentil Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- plus extra for drizzling
1 medium onion -- chopped
2 carrots -- peeled and chopped
2 celery stalks -- chopped
2 garlic cloves -- chopped
Salt and freshly ground black pepper
14 1/2 ounces diced tomatoes -- (1 can)
1 pound lentils -- (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 fresh thyme sprigs -- (4 to 6)
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Source:
"Recipe courtesy Giada De Laurentiis"
S(Internet Address):
"http://foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_26670,00.html"
Ratings : Excellent 8
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 471 Calories; 14g Fat (22.7% calories from fat); 49g Protein; 60g Carbohydrate; 25g Dietary Fiber; 10mg Cholesterol; 356mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3413 26044 1034

Blackened Mahi Mahi w/ Lemon Dill Sauce

2008-03-21T13:25:00.000-07:00

3-oz fillet of mahi-mahi

To taste:
paprika
oregano
cayenne pepper
garlic powder
salt
pepper

Coat the fish fillet with the spice mixture. In a skillet, heat 1 tsp ICBINB or other trans-fat free margarine ~ add fillet and cook both sides to desired tenderness. I usually finish with a few squirts of the ICBINB spray, but that is completely up to you. Top w/ lemon-dill sauce.

Lemon-dill sauce:
2 T mayonnaise (or light mayo, if preferred)
1 T lemon juice
dried dill weed, to taste

Mix ingredients and place on top of the mahi-mahi.

Goat Cheese, Herb, and White Bean Salad

2008-03-21T13:20:00.000-07:00

* Exported from MasterCook *

Five-Minute Salad: Goat Cheese, Herb and White Bean

Recipe By :Ellie Krieger
Serving Size : 4 Preparation Time :0:00
Categories : Beans Salad TNT

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces mixed greens -- about 8 cups
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper
1 1/2 cups cherry tomatoes -- (about 28)
1 cup cannellini beans -- drained and rinsed
1/2 cup goat cheese -- (4 oz)
2 tablespoons fresh basil leaves -- torn, or 1 teaspoon dried basil

Place greens into a large bowl. Whisk together the oil, vinegar, mustard, and salt and pepper, to taste. Drizzle the dressing over the greens and toss. Divide the greens onto 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese. Sprinkle with basil and serve.

Source:
"Healthy Appetite with Ellie Krieger"
S(Internet Address):
"http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33794,00.html"
Ratings : Very Good 8 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 358 Calories; 16g Fat (38.7% calories from fat); 19g Protein; 38g Carbohydrate; 11g Dietary Fiber; 15mg Cholesterol; 91mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Black Bean Brownies

2008-03-21T12:46:00.000-07:00

* Exported from MasterCook *

Black Bean Brownies (P1) ~ TNT

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces black beans -- drained, rinsed well
4 large eggs
1 teaspoon baking powder
4 tablespoons unsweetened cocoa powder
1 pinch salt
1 teaspoon vanilla
3 tablespoons canola oil
3/4 cup Splenda
dark chocolate chips ~ P2 only

Mix all ingredients (except chips) in a blender or food processor. Pour into a sprayed 8 x 8 pan and bake at 375 for 25-30 minutes

S: South Beach Friends Message Board
Ratings : Good 7
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Per Serving (excluding unknown items): 273 Calories; 8g Fat (25.2% calories from fat); 13g Protein; 38g Carbohydrate; 8g Dietary Fiber; 94mg Cholesterol; 135mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Baked Oatmeal

2008-03-20T10:41:00.000-07:00

1/2 cup Egg Beaters
1 cup low-fat milk
1 Tbsp ground cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 cup unsweetened applesauce
1 1/2 tsp baking powder
1/4 cup splenda
2 cups rolled oats

Combine wet ingredients and add dry ingredients. Bake in sprayed 9x9 pan at
350 for 30-40 min. Baked oatmeal is done when a knife inserted in the center of the pan comes out clean.

You can also play with this recipe by adding nuts, fruits, etc. I like to eat this with some sugar free syrup poured over the tope.

Serves 6

Alternative to Cheating Stir Friy

2008-02-16T12:37:00.000-08:00

Today, I splurged a bit (and isn't it sad that going out for sushi in my mind is considered "cheating") ~ anyway, white rice instead of brown and 1/2 of a terriyaki chicken salad. Not a bad splurge by any means, but tonight on the way home I had that little voice inside of saying, "Well you cheated already today ~ what's one more thing?" I came thisclose to stopping by The Mustard Seed and buying some pot stickers. Instead, I went to Albertsons and loaded up on veggies. Zucchini, yellow squash, red onion, bok choy, snap peas, mushrooms, and bell peppers. I came home and made a stir fry. Isn't it pretty???

Dev's Alternative to Cheating Stir Fry:
(The measurements are pretty close to accurate. One of these days I'll learn to measure and write things down)

1 yellow squash
1 zucchini
8 oz package mushrooms
1 yellow pepper
1 orange pepper
1/2 red pepper
1 small red onion
1 package of baby bok choy
8 oz sugar snap peas
1 lb boneless, skinless chicken breast
3 cloves garlic
1 tsp freshly ground ginger
2-3 tablespoons low sodium soy sauce
1 1/2 c. low sodium chicken broth
dash of red pepper flakes
arrowroot
mist of olive oil

Cut the chicken breast into one inch cubes. Mist a non-stick cooking surface with olive oil or nonstick spary. Brown the chicken until cooked through. Remove from pan.

Cut the vegetables so that they are all approximately the same size. Place them in the same pan that was used to fry the chicken. Cook just until tender (mine took between 5-7 minutes). Remove the vegetables and set aside.

In the same pan as was used previously, place chicken broth, soy sauce, ginger, garlic, and red pepper flakes. Simmer just long enough for the spices to blend. In a separate cup, mix approximately 2 tsp arrowroot powder with just enough water so that it stirs easily with a spoon. Stirring the broth mixture, add the arrowroot slowly until the sauce reaches a thicker consistency (to your liking).

Add vegetables and chicken back to pan and stir to coat. Makes 4 generous servings.

Indian Tuna w/ Salad

2008-01-25T13:06:00.000-08:00

Indian Tuna w/ Salad

spritz of olive oil
1 onion
1 can albacore tuna
turmeric
dried mustard
salt
pepper
tomatoes
field greens
Newman's Own Light Balsamic Dressing

In a non-stick frying pan, lightly spritz with olive oil (I use a misto sprayer). Add onion and cook until softened. Add turmeric, mustard, salt & pepper to taste. Add tuna and stir. On a plate, lay a bed of field greens & tomatoes. Add tuna mixture to the salad and top off w/ balsamic dressing (no more than 2 tablespoons).

Black & Bleu Salad

2008-01-25T13:03:00.000-08:00

I used to go to Quizno's every once and awhile to have their Black & Bleu Salad, thinking I was being good and that I was making good choices with my diet. Yeah. Well, Quizno's has finally published their nutritional data. Was I eating healthy? Not so much. So, I've made my own version:

Black & Bleu Salad

4 oz lean sirloin, trimmed of all visible fat
1-2 T bleu cheese
Salad greens
tomatoes
thinly sliced onion
1-2 T balsamic vinaigrette
You could also add some craisins, which are great on this

Cook steak to desired doneness ~ Slice against the grain into bitesize pieces. Place on the bed of lettuce, tomatoes, onions ~ add vinaigrette and bleu cheese to personal taste.

Greek Yogurt w/ Agave Nectar & Cashews

2008-01-22T13:11:00.000-08:00

I made Greek Yogurt today ~ not that it's hard, you just dump plain yogurt in a strainer lined with cheesecloth (or paper towels) for a few hours until the yogurt gets nice and thick. The only mistake I made was buying "All Natural" instead of "Fat Free" (I just wasn't paying attention, I guess). I might still go to the store and buy Fat Free also and then mix the two. Anyway, I start P2 tomorrow, which means I can have my favorite dessert ~ Greek Yogurt w/ Agave Nectar & Cashews. I got this recipe from Kalyn's blog and I absolutely love it!

* Exported from MasterCook *

Greek Yogurt with Agave Nectar and Pecans (P2)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts TNT

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces greek yogurt -- fat free variety)
1 Tablespoon agave nectar -- (the amber variety of agave nectar will taste most like honey)
1/4 cup pecans -- or walnuts, coarsely chopped (10 pieces)

Run a knife around the outside edge of the yogurt inside the container, then invert container over a plate so yogurt comes out upside-down. Drizzle amber agave nectar over yogurt, then sprinkle with nuts. Serve immediately.

S(Internet Address):
"http://kalynskitchen.blogspot.com/2007/08/great-sugar-free-dessert-greek-yogurt.html"
Ratings : Very Good 8
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Per Serving (excluding unknown items): 339 Calories; 19g Fat (46.9% calories from fat); 12g Protein; 35g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 5659 731 0

Roni's Quick Sweet & Tangy Salmon

2008-01-22T13:09:00.000-08:00

I had Roni's Quick Sweet & Tangy Salmon for dinner tonight and it was delicious! I had it with a side salad w/ portabello vinaigrette & steamed broccoli. I'll definitely be making this again.

Steel-Cut Oats

2008-01-20T13:18:00.000-08:00

1 cup oats
3 cups water
pinch salt

Bring the water and salt to a boil. Add oats. Reduce heat and cook for 10-20 minutes. Remove from heat and cover; let sit for a few minutes. Makes 4 servings.

Variation:
I add diced green apple, splenda, and cinnamon to the water before I add the oats which makes a nice Apple Cinnamon Oatmeal.

Jello Whip

2008-01-20T13:16:00.000-08:00

2 servings of the pre-made sugar free jello, or 1 cup prepared jello
1/2 c. lf cottage cheese

Place in blender or food processor to blend. Refrigerate or serve immediately.