Cinnamon Pecans

16 oz. pecans
1 egg white
1/2 cup sugar (I used Splenda)
1 tsp salt
1 tsp vanilla
2 tsp cinnamon

Preheat oven to 325 degrees. Add the egg white to bowl and whisk until bubbly - about 15 secs. Add the vanilla, sugar, salt and cinnamon. Whisk together until blended and creamy. Add the pecans and fold over with a rubber spatula until all the pecans are coated.

Coat a 9x13" baking sheet with a non-stick cooking spray. Spread the pecans into a single layer and bake for 20 minutes, turning the pecans halfway through the baking time. Spread onto foil and allow to cool for 30 minutes. Store in an airtight container.

*This recipe calls for regular sugar, but I substituted and equal amount of Splenda and added vanilla for extra flavor. These are great addition as a salad topping!

Strawberry Pretzel Salad (lower calorie/fat version)

2 cups crushed pretzels (whole wheat if you can fine them)
3/4 cup melted butter or margarine (I used a part canola heart healthy type)
3 tbsp Splenda
1 (8-oz) package non-fat or low-fat cream cheese
3/4 C Splenda
1 (8-oz) container whipped topping
1 (6-oz) box sugar-free strawberry or raspberry jello gelatin
2 cups boiling water
2 (10-oz) packages frozen strawberries
Whipped topping to garnish

Preheat oven to 400 degrees. To make the crust, combine pretzels, melted butter/margarine and Splenda. Press the mixture into a 9x13 in. pan and bake for 7 minutes. Set aside and allow to cool.

Combine cream cheese and Splenda in a bowl until creamy. Fold in whipped cream and spread evenly over the crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water. Allow to cool slightly. Add the strawberries and pour over the cream cheese layer. Refrigerate until gelatin is set.

Serve with whipped topping garnish, if desired.

The original recipe called for regular butter, sugar, full fat cream cheese and regular gelatin. I substituted lower fat and sugar-free alternatives.

Chicken Carbonara

1-2 lb chicken, cooked and cubed
4 strips of bacon, cooked and chopped into pieces
1 lb pasta (I usually use whole grain linguini, rigatoni or rotini)
1-2 jars alfredo sauce (I use the light alfredo sauce)
2-3 cups chopped broccoli
salt/pepper to taste
grated Parmesan

Cook the pasta and broccoli together in a pot. Drain and return to the pot. Add cooked chicken, cooked bacon, salt and pepper, and sauce. Stir and heat until the sauce is hot and bubbly.

I haven't found a good tasting lower calorie/fat alfredo recipe yet, so for now I use a commercial sauce. This recipe is an easy anytime recipe and it tastes even better as a leftover. Turkey could easily be substituted for the chicken.

Shrimp Tacos

Shrimp, cooked breaded (or unbreaded if you prefer)

Corn tortillas

Shredded cabbage

Sauce (recipe below)

Pico de gallo (recipe below)

Lime slices

Prepare shrimp as directed on the package. I heated mine up in the toaster oven and they came out perfect. In the middle of a corn tortilla, spread some of the sauce and add the shrimp. Top with cabbage and pico de gallo. Squeeze a lime over the taco and enjoy!! This was a very easy and tasty dinner! It would be a great summertime meal too with a fruit salad on the side. Substitute fish for a yummy fish taco!

Sauce

4 tbsp mayo ( I used canola mayo)

3-4 tbsp sour cream

juice of 1/2 lime

Pico de Gallo

4 tomatoes

1 jalepeno

1/4 onion

cilantro (we like cilantro so I use a lot - about 1 cup)

1 tsp salt

1/2 tsp pepper

juice of 1/2 lime

garlic clove or 1/2 tsp granulated garlic

Pulse the ingredients together in a food processor or chop by hand if you like chunkier pico.

Melissa's Monkey Bread

20-24 frozen white dinner rolls
Cinnamon/sugar mix
Chopped pecans (optional)
2 TB butter or margarine
1/2 c. brown sugar
2 TB water
1 t. vanilla
1 box cook & serve butterscotch pudding

Grease bundt or one-piece angel food pan (don't use separated kind). Place frozen rolls in pan. Sprinkle with cinnamon/sugar and nuts (if desired). Melt butter; add brown sugar, water, vanilla and pudding. Stir until mixed well. Pour over rolls and cover (I use a tea towel) Let rise overnight. Bake for 25-30 minutes (until browned) at 325. Let cool in pan for 8-10 minutes and then turn onto plate and enjoy!! Keeps well ( I put in cake keeper) and warms well in microwave. :)

Thanks Melissa for sharing the recipe!!