Servings 4

INGREDIENTS:

1/2 cup all-purpose flour

1 teaspoon salt (I use seasoned salt)

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1  3 to 3-1/2 pound whole chicken, cut up

1/2 cup butter, melted and divided

1/4 cup packed brown sugar

1/4 cup honey

1/4 cup lemon juice

1 tablespoon soy sauce

1 teaspoons curry powder

INSTRUCTIONS:———————–

• In a bowl or bag, combine flour, salt, garlic powder and cayenne pepper; add chicken pieces and dredge or shake to coat.
• Pour 4 tablespoons (1/4 cup) butter into a greased 13-in. x 9-in. baking pan; place chicken in pan then turn the pieces once to coat.
• Bake uncovered in a preheated 350 degree F oven for 30 minutes.
• In a bowl combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining 1/4 cup butter; pour over chicken.
• Bake 25-30 minutes more or until chicken is tender, basting several times with pan drippings.

This was tested using Kraft Macaroni and Cheese Deluxe

Servings 4

INGREDIENTS:

1 pound ground beef

1 small onion, chopped

3 large garlic cloves, minced

1 (14 ounce) package shells and cheese dinner mix

2 cups water (can use low-sodium beef broth)

1-1/3 cups salsa (use mild medium of spicy, a little more won’t hurt!)

1 (15 ounce) can black beans, rinsed and drained

2 teaspoons chili powder (or to taste)

salt and fresh ground black pepper

INSTRUCTIONS:———————————

In a large skillet cook the beef with onion until the beef is no longer pink; drain fat.

Add in garlic and continue cooking until the the beef is browned (about 10-12 minutes).

Set aside the cheese sauce packet from the boxed mix, then add in the uncooked shells and 2 cups water; bring to a boil cover and simmer for about 10-12 minutes or until the shells are tender.

Stir in salsa, beans and chili powder; cook over low heat for about 10 minutes.

Mix in the cheese sauce from the packet until heated through, then season with salt and pepper to taste.

Posted for Low-Fat Tuesday

This will cover a 13 x 9-inch cake

INGREDIENTS:

1 (20 ounce) can crushed pineapple, undrained

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

1 ( 8ounce) carton reduced-fat Cool Whip frozen topping, thawed

INSTRUCTIONS:——————————–

In a bowl combine the crushed pinapple (with juice) and the dry pudding mix.

Fold in the Cool Whip topping just until blended.

Spread over cake and refrigerate for 1 or more hours.

Posted for Low-Fat Tuesday….

Mushrooms take the place of meat for this lower fat thick rich sauce, except for the small amount of oil used this is a fat-free sauce

Servings 6

INGREDIENTS:

1 medium onion, chopped

1 large carrot, peeled and finely diced (about 1/4-inch squares)

1 celery rib, finely diced

1/2 large green bell pepper, seeded and chopped

1/2 large red bell pepper,  seeded and chopped

1/2 to 3/4 pound fresh mushrooms, coarsely chopped (can use a large portabella mushroom finely chopped, or use 2 small caps)

2 teaspoons dried oregano (rubbed between fingers to release the flavor)

1/4-1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)

6 garlic cloves, finely chopped

1/2 cup dry red wine

1 (26 ounce) jar prepared fat-free marinara sauce

salt & freshly ground black pepper (to taste)

INSTRUCTIONS:———————————-

Posted for Low-Fat Tuesday….

Test Kitchen Notes; this was tested using egg substitute I imagine that you could replace it with 2 whole eggs, also a great addition would be 1/2 cup semisweet chocolate chips added to the batter after mixing, since this cake has very little fat it is recommended to generously grease the pan

Servings 12

INGREDIENTS:

1 (18-1/4 ounce) package Devil’s Food cake mix

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

1 cup fat-free sour cream

1/2 cup applesauce

1/2 cup diet cola

1/2 cup egg substitute

confectioners sugar, for dusting

INSTRUCTIONS:————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Generously coat a bundt pan/ fluted tube pan with cooking spray.

In a bowl combine all ingredients; beat on medium speed until well combined.

Pour into prepared pan.

Bake for 45-50 minutes or until cakes tests done.

Cool in pan for 10-15 minutes before removing to a wire rack to cool completely.

Dust with desired amount of confectioners sugar.

Use this sauce to baste pork or beef ribs while grilling, there is enough sauce for up to 3 pounds of meat

INGREDIENTS:

1 cup ketchup

1/2 cup brown sugar

1/2 cup honey

1/4 cup spicy brown mustard

2 tablespoons worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper, or adjust to taste

1/2 teaspoon liquid smoke seasoning (optional but good to add in)

INSTRUCTIONS:———————————–

In a bowl combine all ingredients until well combined (can place in refrigerator until ready to use).

Baste on both sides of ribs while grilling.

For those who want to avoid stove top preparation this is an easy recipe with great results! I would recommend to use fresh lemon juice although I have made it in the past using half fresh and half bottled but the flavor with be reduced, this will keep tightly covered in the refrigerator for up to 3 weeks, if desired you may add in the zest of 1 lemon although I prefer my curd smooth…

For a creamy lemon curd mix in heavy unwhipped whipping cream starting with 1 tablespoon and adding in more to taste after the curd has finished cooking

INGREDIENTS:

1 to 1-1/4 sugar (for a tangier lemon flavor use only 1 cup if you prefer a sweeter curd use 1-1/4 cups)

3 eggs

2 egg yolks

1 cup fresh lemon juice

1/2 cup butter, melted

INSTRUCTIONS:————————————

In a microwave-safe bowl combine the sugar with eggs and egg yolks until smooth; stir in the lemon juice and melted butter.

Cook until the curd is thick enough to coat the back of a spoon, removing every minute to stir.

Cool and place in a glass jar, cover and store in refrigerator for up to 3 weeks.