Strawberry Shortcake
1 pint of strawberries
1/4 cup of Splenda + 2 Tbsp of Splenda divided
1 cup of Bisquick Heart Smart baking mix
1/3 cup of fat free (skim) milk
2 tsp of vanilla extract
Fat free whipped cream
Stir the sliced strawberries with the 1/4 cup of Splenda. Heat oven to 425 F. Stir Bisquick Mix, 2 Tbsp of Splenda, vanilla extract and milk. until it forms into a soft dough. You can either roll and cut with cookie cutter or you you can take a medium amount of dough roll it into a ball and make flat. Put on an ungreased cookie sheet and bake for 10-12 mins or until golden brown. While still warm, split shortcakes, fill and top with strawberries and finish with some whipped cream.
Lettuce Wraps
1 large iceberg lettuce
2 pounds of ground chicken or 3 medium chicken breast sliced
1/4 cup of minced ginger
4 garlic cloves minced
1/4 cup of Honin Sauce
1/4 cup of Tamari
1 tsp of honey
1/3 cup of low sodium chicken broth
2 Tbsp of Cornstarch
2 Tbsp of Olive oil
1 Tbsp of Sesame oil
Cut lettuce in half, rinse both halves, take the middle out and save. Take both olive oil and sesame oil and heat in high. Add garlic and ginger and brown until golden. Add chicken and cook until it starts to brown. At that time add the Honin sauce, Tamari, and honey. In the measuring cup combine the chicken broth and cornstarch, and then add to chicken. Cook on medium heat until the chicken is cooked through and the sauce is thick. Use the lettuce as a wrap and enjoy!
Black Bean Soup
2 cans of black beans
1 can of petite diced tomatoes
1/2 cup of chunky salsa
1/2 medium onion minced
1 cup of cooked rice
2 Tbsp of olive oil
2 cups if low sodium chicken broth
Shredded mexican cheese
Fat free sour cream to taste
Cook onion in the oil at medium-high heat. Add diced tomatoes and salsa. After a couple of minutes, add the beans with liquid(do not rinse), the rice and the chicken broth. Cook for about 15 mins. Serve with shredded cheese and sour cream to taste.
I hope you enjoy my recipes! They are all healthy of course :)
