elciar dessert

my favorite summer dessert

from Little Birdie Secrets by Little Birdie Secrets

When it's hot outside I love to have a cool treat. This Eclair dessert always hits the spot. Mmm, good thing it's hot today!

Eclair Dessert
2 small packages instant vanilla pudding
3 cups milk
1 package of chocolate frosting (or make your own)
8 oz. cool whip
1 box of graham crackers

--Stir pudding mix and milk together and let set for 5 minutes. Fold in cool whip. In a 9 x 13 pan layer graham crackers (I usually break some to get them to fit right). Then layer on 1/2 of the pudding mixture. Layer twice more and then spread frosting all over the top. Let set overnight or at least 3 hours.

Tortilla soup

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

homemade ice cream no machine needed

Homemade Ice Cream without the machine couldn’t be easier!

Basically, you start with 2 cups of heavy cream and 1 can of Eagle Brand Sweetened Condensed Milk.

Whip the heavy cream to stiff peaks…

Add your flavors, toppings, and mix-ins to the sweetened condensed milk…

Then fold in the whipped cream.

That’s it! Freeze and enjoy!!

chicken pouches with rice

* 1/4 cup Wish-Bone® Light Italian Dressing
* 1/4 cup barbecue sauce
* 1 lb. boneless, skinless chicken breasts or thighs, cut into 1/2-inch cubes
* 1 medium onion, coarsely chopped
* 1 medium red bell pepper, coarsely chopped
* 1 can (15 oz.) black beans, rinsed and drained
* 1 Tbsp. chopped fresh cilantro
* 2 cups cooked brown rice

1. 1. Preheat oven to 425°.
2. 2. Stir together Wish-Bone® Light Italian Dressing and barbecue sauce in large bowl. Add chicken, onion, red pepper and beans and toss to coat.
3. 3. Evenly divide mixture on four 12 x 18-inch pieces heavy-duty aluminum foil. Wrap foil loosely around chicken mixture, sealing edges airtight with double fold. Arrange pouches seam-side-up on baking sheet. Bake 20 minutes or until chicken is thoroughly cooked.
4. 4. Carefully open pouches and sprinkle with cilantro.
5. 5. Serve with hot cooked rice.

Preparation Time 15 Minute(s) | Cook time: 20 Minute(s) | Servings: 4

Nutrition Information per serving with chicken breasts

• Calories 350 |
• Calories From Fat 30 |
• Total Fat 3.5g |
• Saturated Fat 0.5g |
• Trans Fat 0g |
• Cholesterol 65mg |
• Sodium 900mg |
• Total Carbohydrates 48g |
• Dietary Fiber 8g |
• Sugars 9g |
• Protein 34g |
• Vitamin A 20% |
• Vitamin C 70% |
• Calcium 6% |
• Iron 15%

black bean wraps

• Ingredients
• Directions

• 1 can (15 oz.) black beans, rinsed and drained
• 1/4 cup Hellmann's® or Best Foods® Light Mayonnaise
• 1/2 tsp. garlic powder
• 4 burrito size whole wheat tortillas, warmed
• 1-1/2 cups low fat cheddar cheese (about 6 oz.)
• 2 cups shredded romaine lettuce leaves
• 1 cup chopped tomatoes
• 1 medium avocado, sliced

• • In medium microwave-safe bowl, mash beans with fork. Stir in Mayonnaise and garlic powder. Microwave at HIGH, stirring once, 1 minute or until heated through.
• • On tortillas, evenly spread bean mixture down centers, then layer on remaining ingredients; roll up and enjoy.

• • In medium microwave-safe bowl, mash beans with fork. Stir in Mayonnaise and garlic powder. Microwave at HIGH, stirring once, 1 minute or until heated through.
• • On tortillas, evenly spread bean mixture down centers, then layer on remaining ingredients; roll up and enjoy.

Preparation Time 15 Minute(s) | Cook time: 1 Minute(s) | Servings: 4

Nutrition Information per serving

• Calories 470 |
• Calories From Fat 180 |
• Total Fat 20g |
• Saturated Fat 3.5g |
• Trans Fat 0g |
• Cholesterol 15mg |
• Sodium 1040mg |
• Total Carbohydrates 49g |
• Dietary Fiber 13g |
• Sugars 4g |
• Protein 23g |
• Vitamin A 45% |
• Vitamin C 30% |
• Calcium 25% |
• Iron 25%

ligheter chocolate cake

The original recipe calls for a dusting of sugar on the top which does add additional calories, but typical frosting toppings would double the calories of the cake! For a healthier twist and a protein boost, I will replace the sugar dusting with crushed walnuts.

With only 230 calories and 7 grams of fat, this recipe is perfect for an occasional indulgence.

Ingredients:

• 1 cup sugar (or ½ cup Splenda)
• 1/4 cup canola oil
• 1/2 cup egg substitute, beaten
• 1 teaspoon vanilla
• 1/4 cup pureed prunes
• 1/2 cup fat-free buttermilk
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup boiling water
• 2 tablespoons walnuts, crushed to a powder

Instructions:
1. Preheat oven to 350°F. Spray a tube pan with non-stick cooking spray and coat with flour, shaking of any excess flour.
2. Cream together the sugar and oil. Add the egg substitute, vanilla, prunes and buttermilk, and continue to mix.
3. In a separate bowl sift together the flour, cocoa powder, baking soda and salt. Slowly add the boiling water.
4. Beat in the liquid mixture with an electric mixer until smooth
5. Pour into tube pan and bake for 15 minutes. Remove from oven and sprinkle powdered walnuts over the top. Bake for another 30 minutes or until a toothpick comes out clean.
6. Cool on wire racks.

Serves: 12

Nutrition Content (per serving):

230 calories, 7 g fat, 1 g saturated fat, 40 g carbohydrates, 3 g fiber, 6 g protein, 230 mg sodium
Note: Using Splenda instead of sugar will reduce the calories to 169 and the carbohydrates to 24 g.

Love cake, but not in the mood for chocolate? Try my Recipe Rehab: Carrot Cake.