Cajun Ham and Cheese Muffins....great to go with a soup!

Cajun Ham and Cheese Muffins

NI: 109 calories, 3.5g fat, .3g fiber
12 servings
1 muffin per serving

Ingredients

2c low-fat baking mix such as (Bisquick Heart Smart)
1 tsp salt free cajun seasoning
1/2c (2oz) reduced fat shredded sharp cheddar cheese
1/2c diced cooked ham
1 1/2 tbsp chopped green onions
2/3c 1% low fat milk
2 tbsp light stick butter, melted
Cooking spray

Instructions

Preheat oven to 450 degrees

Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix and cajun seasoning in a medium bowl. Add cheese, ham, and green onions. stirring well.

Combine milk and butter; add to baking mix mixture stirring just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Coat tops of muffins with cooking sprayh. Bake at 450 degrees for 12 minutes or until lightly browned. Remove muffins from pan immediately. Serve warm.

Enjoy!!

Coconut Red Pumpkin Soup....Very nice and quite light!

This is a weight watchers recipe. It is quite good and very light!

Coconut-Red Pumpkin Soup
NI: 94 calories, 4.2g fat, 4.6g fiber
1 pt per serving
1 1/2c per serving

Ingredients

3c fat-free, less sodium chicken broth
1 (15oz) can pumpkin
2 tsp chili sauce with garlic
1/8 tsp curry powder
1c light coconut milk
1 tbsp fresh lime juice
Chopped fresh cilantro

Instructions:Combine first 5 ingredients in a medium saucepan, stirring until smooth. Bring to a boil; reduce heat, and add coconut milk, stirring with a whisk. Cook 1 minute longer or until thoroughly heated. Remove from heat, and stir in lime juice. Ladle soup into bowls, sprinkle with cilantro, if desired.

Easy Chicken Curry (No photo available)

Easy Chicken Curry

NI: 276 calories, 12g fat, 2g fiber

6 points per serving

makes 6 servings

Ingredients
1 tbsp vegetable oil (15ml) I used olive oil
12 chicken thighs (I used 6 medium sized breasts but would use thighs next time) just didn't have them at the time.
4c thinly sliced onions (about 4)
1/2c (125ml) each orange juice and sodium reduced chicken broth
2 tbsp mild curry paste (30ml)
3 cloves garlic, minced
1 tbsp grated gingerroot (15ml)
3 tbsp all purpose flour (45ml)

Topping

2/3c thinly sliced red onion (150ml)
1/2 tsp salt
2 tbsp lime or lemon juice (I used lime)
3/4c plain yogurt
tbsp chopped fresh coriander

Instructions

In large skillet, het oil over medium high heat; brown chicken, in batches. Transfer to slow cooker.

Drain fat from skillet. Fry onions over medium heat, stirring occasionally, until almost softened, about 10 minutes. Transfer to slow cooker.

In skillet, bring orange juice, broth, curry paste, garlic and ginger to boil, blending curry paste into liquid and scraping up brown bits from bottom of skillet. scrape into slow cooker. Stir to combine.

Cover and cook on low until juices run clear when chicken is pierced about 4-6 hours. Skim off fat.

Scrape onions off chicken and back into sauce. With slottod spoon, transfer chicken to platter. Cover and keep warm.

In small bowl,whisk flour with 1/4c (50ml) water; whisk into liquid in slow cooker. Cover and cook on high until thickened, about 15 minutes. pour over chicken.

TOPPING

Meanwhile, sprinkle onion with salt; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss red onion with lime juice. TOp each serving of soup with yogurt, then red onion mixture. Sprinkle with coriander. Serve over your favourite rice. I used jasmine.

Enjoy!