Key Lime Pie

 Key Lime Pie- YUMMY! :) 

Ingredients:

1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces light or fat free cream cheese, room temperature
1 cup plain greek yogurt
1 cup whole milk Cottage Cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knoxx brand)
3/4 cup boiling water
Special Equipment: 9.5 deep pie plate 

Directions:

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, greek yogurt, cottage cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the freezer for 1 hour or until firm. Serve.

CINDY'S BANANA CREAM CHEESE BREAD

CINDY'S BANANA CREAM CHEESE BREAD

FILLING:

1 CUP GREEK YOGURT
1/4 CUP STEVIA 
4 OUNCES GREEK YOGURT CREAM CHEESE, SOFTENED
1 EGG

BREAD:
3 CUPS WHOLE WHEAT FLOUR
2 TSPS BAKING SODA
1/2 TSP SALT
2 CUPS BAKING STEVIA
1 CUP SMART BALANCE BUTTER, MELTED
1/3 CUP BUTTERMILK SUBSTITUTE 
(It only takes five minutes to prepare. 1 cup of milk, 1 tablespoon of white vinegar or lemon juice. Place the tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add the milk into the measuring cup to the one cup line. You will then need to let it stand five minutes. Then use as much that the recipe 

calls for)

(15 OUNCE ) MASHED BANANAS ( ABOUT 4 AVERAGE BANANAS)
4 EGGS

DIRECTIONS:

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ( 9X5 INCH ) LOAF PANS. SET ASIDE.

COMBINE ALL FILLING INGREDIENTS IN SMALL BOWL. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SET ASIDE.

COMBINE FLOUR, BAKING SODA, AND SALT IN MEDIUM BOWL. COMBINE 2 CUPS STEVIA , MELTED BUTTER, BUTTERMILK SUBSTITUTE, BANANAS AND 4 EGGS IN LARGE BOWL. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL SMOOTH. CONTINUE BEATING, GRADUALLY ADDING FLOUR MIXTURE AND SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SPOON 1/4 ( ABOUT 2 CUPS ) BANANA BATTER INTO EACH LOAF PAN. CAREFULLY SPREAD 1/2 OF FILLING MIXTURE OVER BATTER IN EACH PAN. TOP EACH WITH REMAINING BATTER. CAREFULLY SPREAD BANANA BATTER TO EDGE OF PANS. BAKE 65 TO 70 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PAN. COOL COMPLETELY

Grilled Chicken over a Wheat Spaghetti Alfredo topped with Bell Peppers & Tomatoes

Cindy's Grilled Chicken Alfredo over whole grain spaghetti  topped with Bell Peppers & Tomatoes

Ingredients:

• 4 Thin Sliced Chicken Breasts
• 1 tablespoon of Cumin
• 1 tablespoon of Chili Powder
• 2 Cloves of Garlic
• 1 tablespoon of onion powder
• 1 tablespoon of garlic powder
• 1/2 tablespoon of black pepper
• 1/2 tablespoon of sea salt
• 1 tablespoon of Italian Seasoning
• 3 tablespoon of smart balance butter spread (Seperated)
• 1 bell pepper
• 2 Roma Tomatoes
• 1 package of Whole grain Spaghetti noodles
• 1/2 cup of fat free cream cheese
• 1/2 tablespoon of corn starch or wheat germ
• 1/2 cup of skim milk

Directions:

1. In a skillet, melt 1 tablespoon butter spread, Grill chicken and peppers in a skillet until no longer pink
2. Sprinkle Cumin, Italian Seasoning & Chili Powder on chicken
3. Boil your pasta as directed on box
4. In a medium sauce pan over low-medium heat, melt 2 tablespoons of smart balance butter and add garlic
5. Add in skim milk, corn starch, and fat free cream cheese- turn down to simmer-low 
6. Add in salt, pepper, garlic powder, and onion powder
7. Stir often until even consistency and do not let sauce boil.
8. Place your noodles on the plate, top with Alfredo sauce, side of chicken and top with cooked peppers and fresh sliced Roma tomatoes 

Stuffed Cream Cheese Chicken with Pecan Crust

Making the filling.....

 Paired with Roasted Brussel Sprouts and Cream of Chicken Rice

Ingredients:

1 teaspoon of smart balance butter spread

8 ounces of fresh mushroom- sliced thin

6 ounces of Fat Free Cream Cheese, softened

6 thin skinless, boneless chicken breast

1 cup of stevia brown sugar blend

1/2 cup of Honey Dijon Mustard

1/2 cup of chopped pecans

Directions:

1. Preheat oven 450 degrees

2.Melt butter in skillet over medium heat. Saute mushrooms until tender. While cooking combine in a small bowl your brown sugar and mustard. Reduce heat to low and stir in cream cheese until melted. Remove from heat. Coat a 9x13 baking dish with spray oil.

3. On wax paper, lay out your chicken breast, spread with mushroom mixture and roll up. Lather mustard mixture over rolled chicken breast. Roll chicken in chopped nuts, place a tooth pick in breast and lay in baking dish. 

4. Bake in preheated oven for 15-20 minutes or until juices run clean and chicken is no longer pink.