Recipes Included On This Page Lazy Paella Light 'n' Luscious Lemon Tart (Splenda) Light Chocolate Cheesecake (Splenda) Light Chocolate Cheesecake - 'Diabetic' Low Cal Marble Chocolate Brownies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lazy Paella Recipe By : Biggest Book of Easy Canned Soup Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- nonstick cooking spray 2 1/2 pounds chicken thighs -- skinned (2 1/2 to 3) 2 tablespoons cooking oil 1 14 ounce can chicken broth 1 cup uncooked long grain rice 1 cup frozen loose-pack peas -- thawed 1 cup cooked shrimp -- peeled and deveined 1 4 ounce can sliced mushrooms -- drained (drained weight) 2 tablespoons dry onion soup mix salt and black pepper -- to taste paprika -- to taste Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. In a large skillet brown chicken thighs in hot oil, turning to brown evenly. In a large bowl, combine broth, rice, peas, shrimp, mushrooms and onion soup mix. Spread in prepared baking dish. Arrange chicken thighs on rice mixture. Sprinkle chicken lightly with salt, pepper and paprika. Cover dish tightly with foil. Bake in a 350 F. oven about 45 minutes or until chicken is tender an no longer pink (180 F). Let stand, covered for 10 minute before serving. Serves 4 to 6 Source : "Better Homes and Gardens Biggest Book of Easy Canned Soup Recipes, pg 387" S(Mc Formatting by): "bobbie" Copyright : "(c) 2004 Meredith Corporation, Isbn: 0-696-22087-3" Yield : "4 to 6 servings" NOTES : Paella is a Spanish specialty that usually marries meat and seafood in a saffron-infused rice. This easy version gets its flavor from a soup mix. Bobbie's Note: This was very good, but for an authentic note I would add a bit of saffron to the broth before cooking. Contributed to the FareShare Gazette by Bobbie; 26 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 615 Calories; 42g Fat (63.2% calories from fat); 54g Protein; 2g Carbohydrate; trace Dietary Fiber; 304mg Cholesterol; 620mg Sodium. Exchanges: 7 1/2 Lean Meat; 1/2 Vegetable; 5 Fat. * Exported from MasterCook * Light 'n' Luscious Lemon Tart (Splenda) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *CRUST* 3/4 cup all purpose flour 2 tablespoons Splenda granular 1/3 cup cold solid margarine *FILLING* 1 cup Splenda granular 3 tablespoons cornstarch 1 1/3 cups water 1/2 cup fresh lemon juice 2 egg yolks -- lightly beaten 1 tablespoon grated lemon rind 1 tablespoon margarine Yellow food colouring (optional) For crust, combine flour and Splenda. Cut in margarine until mixture is crumbly. Press evenly into 9-inch flan pan with removable bottom. Bake at 375F for 12 - 15 minutes or until lightly browned. Cool on rack. In saucepan, combine Splenda and cornstarch. Stir in water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Stir some of lemon mixture into egg yolks then return to pan. Cook and stir over low heat 1 minutes. Remove from heat. Pour into bowl. Stir in lemon rind, margarine and a few drops of yellow food colouring, if desired. Cover surface with plastic wrap. Chill 30 minutes. Pour into crust. Chill at least 2 hours or until set. Remove rim from pan. Garnish with whipped topping and lemon slices, if desired. Makes 8 servings. From Splenda's Summer Recipe Booklet. Shared by Sharon Stevens, Aug/94. Contributed to the FareShare Gazette by Jim; 19 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 3g Fat (54.6% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 53mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Light Chocolate Cheesecake (Splenda) Recipe By : Splenda Low-Calorie Fall & Winter Recipe Booklet Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 cup chocolate wafer crumbs 2 tablespoons Splenda granular sweetener 2 tablespoons margarine -- melted Filling: 2 cup 2% cottage cheese -- (500g) 1 package light cream cheese -- softened 1 and cut into cubes 2 eggs 3/4 cup light sour cream 1 1/4 cups Splenda granular 1/2 cup unsweetened cocoa powder 1 tablespoon cornstarch 1 ounce semi-sweet chocolate -- melted, optional Combine all crust ingredients. Press evenly onto bottom of 8-inch spring- form pan. Bake at 325 degrees F. for 5 minutes. Meanwhile in food processor, process cottage cheese until smooth. Add cream cheese and process until blended. Pour into pan. Bake for 45 to 50 minutes or until firm around edges and slightly soft in centre. Run knife around edge of cheesecake to loosen from pan. Cool on rack. Cover and chill. Garnish as desired (e.g. fresh raspberries and chocolate curls). Tip; Place a pan of hot water in oven beside cheesecake to prevent surface cracks. From the Splenda Low-Calorie Fall & Winter Recipe Booklet Contributed to the FareShare Gazette by Jim in response to a request; 12 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; 4g Fat (60.8% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 52mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Light Chocolate Cheesecake - 'Diabetic' Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CRUST----- 1 cup chocolate wafer crumbs 2 tablespoons margarine 2 tablespoons Splenda sweetener or other kind that is good for baking -----FILLING----- 2 cup 2% cottage cheese or other white cheese not too dry 1 package light cream cheese -- softened and cubed 2 large eggs 1 1/4 cups Splenda -- (1 cup might do) 1 tablespoon cornstarch 3/4 cup light sour cream 1/2 cup unsweetened cocoa powder Combine all crust ingredients. Press evenly onto bottom of 8-inch (20 cm) spring form pan. Bake at 325F. for 5 minutes. Meanwhile, in food processor, process cottage cheese until smooth. Add cream cheese and process until blended. Pour into pan. Bake for 45-50 minutes or until Firm around edges and slightly soft in center. Run a knife around edge of cheesecake to loosen from pan. Cool on rack. Cover and chill. Garnish as desired. Makes 12 servings. Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@escape.ca> on Jun 11, 1998, converted by MM_Buster v2.0l. Contributed to the FareShare Gazette by Jim in response to a request; 13 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; 4g Fat (60.8% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 52mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Low Cal Marble Chocolate Brownies Recipe By : Canadian Living magazine Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup all-purpose flour 1/2 cup Splenda granular [low-cal sweetener with sucralose] 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup butter -- softened 2 eggs 1 teaspoon vanilla 1/2 cup unsweetened apple sauce 1/4 cup unsweetened cocoa powder In bowl, stir together flour, sweetener, baking powder and salt; set aside. In mixing bowl, beat butter, eggs and vanilla for 1 minute. Add apple sauce, beat just until blended. Fold in flour mixture just until moistened. Using 1/3 cup of the batter, drop by spoonfuls into greased 8-inch square cake pan. Fold cocoa powder into remaining batter just until combined. Gently spoon batter into pan covering white batter and smoothing surface. Bake in 350F 180C oven for 15 minutes or until tester inserted in centre comes out clean. Transfer to rack; let cool. Source : Canadian Living magazine; Nov 94 produced by Canadian Living Test Kitchen Contributed to the FareShare Gazette by Jim in response to a request; 14 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 4g Fat (56.3% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 34mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.