Salt free taco mix and chili powder

Salt free Taco seasoning mix

    1 tablespoon chili powder (salt free recipe below)
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon dried oregano
     1/2 teaspoon paprika
     1 1/2 teaspoons ground cumin
    1 teaspoon black pepper
      1 teaspoon cornstarch 
       1 teaspoon sugar

Salt free chili powder

2 tablespoons paprika

2 teaspoons oregano

1 1/4 teaspoon cumin

1 1/4 teaspoon garlic powder

3/4 teaspoon cayenne pepper

3/4 teaspoon onion powder

Combine all ingredients in a spice grinder and process. Store in an airtight container.

Salt free chili powder

Salt free chili powder

2 tablespoons paprika
2 teaspoons oregano
1 1/4 teaspoon ground cumin
1 1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (or to taste)
3/4 teaspoon onion powder

Banana nut muffins

Banana nut muffins


Ingredients

    * 2 cups all-purpose flour
    * 2/3 cup packed brown sugar
    * 2 teaspoons baking powder
    * 3/4 teaspoon ground cinnamon
    * 1/4 teaspoon baking soda
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground cloves
    * 1 egg
    * 1/4 cup egg substitute
    * 1 cup mashed ripe bananas (2 to 3 medium)
    * 1/4 cup unsweetened applesauce
    * 3 tablespoons canola oil
    * 1/3 cup chopped walnuts

Directions

     In a large bowl, combine the first seven ingredients. Combine the egg, egg substitute, bananas, applesauce and oil; stir into dry ingredients just until moistened.

    Coat muffin cups with cooking spray; fill two-thirds full with batter. Sprinkle with nuts. Bake at 375° for 15-18 minutes or until muffins spring back when lightly touched. Cook for 5 minutes before removing to a wire rack. Yield: 1 dozen.

Very flavorful and heart healthy.

Nutrition Facts: 1 muffin equals 207 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 177 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Moms Brown sugar cookies

Brown Sugar cookies

1 cup br. sugar
1/2 cup white sugar
1/2 cup Crisco
1/2 cup softened butter
1 egg
2 1/2 cups a.p. flour
2 teas. soda
2 tsp. cream of tarter
1 teas. vanilia


Mix sugars, butter, and shortening until light and fluffy. Add egg and vanilla and mix. Add dry ingredients. Roll into small balls and place on greased cookie sheet about 2 inches apart. Bake at 375º for 12  minutes or until browned.
Store in airtight container.

***Using an air bake cookie sheet these will need to bake an extra 2 to 3 minutes.

Western baked chicken

Ingredients

    * 3/4 cup fat-free Western salad dressing
    * 1/2 teaspoon chili powder
    * 1/4 teaspoon salt
    * 8 bone-in chicken breast halves (10 ounces each), skin removed
    * 2-1/2 cups crushed cornflakes
    *

      DIPPING SAUCE
    * 1/4 cup chopped green pepper
    * 1/4 cup chopped onion
    * 3/4 cup fat-free Western salad dressing
    * 1/2 teaspoon chili powder
    * 1/4 teaspoon salt

Directions

    * In a shallow bowl, combine the salad dressing, chili powder and salt. Dip chicken in the mixture, then roll in cornflakes. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until chicken juices run clear.
    * Meanwhile, for sauce, combine green pepper and onion in a microwave-safe bowl. Microwave on high for 1-1/2 minutes. Stir in remaining ingredients. Cover and cook 30-60 seconds longer or until heated through. Serve with chicken. Yield: 8 servings.

Parmesan Chicken

Servings: 6

• Vegetable oil spray
• 4 slices whole-wheat bread for bread crumbs
• 1/4 cup plus 2 tablespoons grated Parmesan cheese
• 1-1/2 tablespoons finely snipped fresh Italian (flat leaf) parsley
• 1-1/2 teaspoons paprika
• 3/4 teaspoon garlic powder
• 1/2 teaspoon dried thyme, crumbled
• 1/2 cup low-fat buttermilk
• 6 (4 ounces each) boneless, skinless chicken breast halves, all visible fat removed

Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside.

In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs.

Pour buttermilk into a shallow bowl.

Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray.
Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.

Pina Colada Cheesecake

       
Crust
1 3/4    cups graham cracker crumbs
6    tablespoons butter or margarine, melted

Filling
3    packages (8 oz each) cream cheese, softened
1/4   cup sugar
3     eggs
3/4    cup cream of coconut
1/4    cup light rum
1    can (8 oz) crushed pineapple in juice, drained, juice reserved

Glaze
    Reserved 1/2 cup pineapple juice
2   teaspoons cornstarch
1/4   cup sugar

Garnish
1    can (8 oz) crushed pineapple in juice, drained

   
1.    Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.

2.    In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.

3.    Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula or thin knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

4.    In 1-quart saucepan, mix reserved pineapple juice plus enough water (if needed) to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.

5.    In a bowl, mix glaze with pineapple. Spoon on top of cheesecake.