Garlic Rolls From Scratch

Yields 16 servings.
137 calories per serving.

INGREDIENTS

4 c flour
6 tsp butter
1 1/3 c water
2 tbsp sugar
2 tsp yeast
2 tsp salt
garlic powder to taste

DIRECTIONS
Mix flour, 4 tsp butter, water, sugar, yeast, & salt.
Divide into 16 pieces.
Cover & let rise for 45 minutes.

Preheat oven to 400.
Melt the remaining butter in a bowl & brush rolls.
Bake for 15 minutes.

Brush with butter again & top with garlic powder.


Again, crappy lighting. Sorry!

Scrambled Eggs in Crisp Potato Skins

Yields 6 servings.
153 calories per serving.
Recipe from Diabetic Meals - in 30 Minutes Or Less!

These are pretty quick to make & really tasty in the morning. This morning, we all had hangovers so potatoes along with the scrambled eggs were a nice little cushion. Hangover food the healthy way, as it were.

INGREDIENTS
Pam
1/2 c red & green peppers, diced
5 eggs
2 tbsp low-fat cream cheese
3 large potatoes, cut in half & scooped out
1 1/2 tsp olive oil
paprika

DIRECTIONS
Preheat oven to 400.
Place potatoes on a baking sheet.
Brush with oil & dust with paprika.
Bake for 20 minutes.

Meanwhile, place a skillet over medium heat & spray with cooking spray.
Add peppers & saute for 5 minutes.
Add eggs & cook for 5 more minutes until set.
Add cream cheese & blend well.

Pile eggs into potato shells & dust tops with paprika.

Beef Enchiladas

Im unsure of where this recipe came from as I didnt mark it down when I printed it.

Yields 12 servings.
552 calories per serving.

INGREDIENTS


2 c chili sauce
2 tbsp all-purpose flour
4 c low-sodium tomato puree
1 1/2 tsp mild chili powder
1 lb 90% lean ground beef
1/4 dried onion flakes
12 6-in tortillas, quartered
6 oz sharp cheddar cheese, shredded

DIRECTIONS


ENCHILADA SAUCE:
In a medium saucepan, stir the flour & 1/4 c of chili sauce together until flour is dissolved.
Gradually stir in the remaining chili sauce, tomato puree, & chili powder.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Cook for about 2 more minutes, until slightly thickened.
Remove from heat & let cool.


Meanwhile, place beef in a large skillet & cook on medium-high.
Cook for about 4-5 minutes & then stir in onion flakes.
Remove from heat & set aside.


Preheat oven to 375.
Spray a 13 x 9 casserole dish with cooking spray.
Spread 4 oz of the enchilada sauce over the bottom of the dish.
Dip 12 tortilla quarters in the remaining sauce & arrange evenly in dish.
Spring evenly with 1/3 of beef mixture & 1/4 of cheese.
Top evenly with 1/2 c of sauce.
Repeat two more times.
Dip the remaining tortillas in the sauce & arrange on top.
Top evenly with remaining sauce & cheese.
Bake covered for 35 minutes.

Uncover & bake for 25 - 30 more minutes.

Baked Ziti

Recipe from here with a few alterations.

Serving Size: 1/8th
Calories: 331.9 per serving

INGREDIENTS


16oz whole wheat pasta [I used penne because I couldnt find whole wheat ziti]
28 oz crushed tomatoes
1 tsp olive oil
3 cloves garlic,minced
1 tsp oregano
2 tbsp basil
salt & fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups part skim mozzarella
Spray olive oil



DIRECTIONS:
Preheat oven to 375.
Spray a 9x13-inch baking pan with oil spray.
Cook pasta according to instructions until al dente.
Drain & return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic.
Add salt/pepper & chopped tomatoes.
Season with basil & oregano.

Add sauce to the pasta and combine.
Add half of the mozzarella, Parmesan, & ricotta. Mix well.
Transfer to the baking pan & spread evenly.
Top with the remaining mozzarella.

Bake for 30 minutes.