Pork loin was purchased a few days ago with the lazy intent of throwing it into a crockpot with some low sugar BBQ sauce for an all day simmer. I decided I wanted to roast it tonight instead. First stop, of course, was RecipeZaar where I did a search for pork loin recipes. Organized the results by rating and snagged the top rated recipe. This process is rarely a let down if you’re in need of ideas. http://www.recipezaar.com/Honey-Roasted-Pork-Loin-29493

I tweaked it a little.  Mine looked like this:

Ingredients
2.25 lbs pork loin, boneless
salt and pepper
1/4 cup sugar free breakfast syrup
2 tablespoons Simply Orange w/ Pineapple
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup low sodium chicken broth

I was even lazier with the directions…

• Preheat the oven to 375.
• Set the pork loin in a roasting pan and season to taste with salt and pepper.
• In a separate bowl, mix together the syrup, juice, oil and thyme. Drizzle over pork.
• Add the broth to the pan.
• Bake 60-75 min. (Recommend internal temp of 150 to be safe.)
• Baste frequently. The more you baste, the better. I basted two or three times, and it was good ’nuff, but I think it could have been better had I been a little less lazy.
• I didn’t bother to reduce the sauce down. A thinner consistency went a longer way at probably less calories. The leftovers are also marinading in it.We didn’t have any fresh produce to speak of (ok maybe an onion, but did I mention I was trying to be lazy lol) so I cheated with some canned goods. I brought 1 cup of low sodium chicken broth to a simmer, quickly stirred in 1 cup of dry Couscous, removed from heat and let that sit for 5 min or so. Then, I stirred in some chopped tomatoes from a can. It was one of those “made for chili” varieties that sported a few green chilies and a little kick.
• I layered the pork over the Couscous mixture, drizzled some pork baste over the whole thing, and served it just like that. If I use the leftover couscous mix for anything other than to serve with the pork leftovers, I’ll probably add a tsp of olive oil to moisten it up a bit.

It has been a wonderful weekend.

My small plate.

My husband's plate.

Tomato Laden Couscous!

Very tasty for not much work!

Ingredients
16 oz oysters shucked with liquor retained
4 cup fat free half & half
4 tablespoons margarine
salt, to taste
fresh ground pepper, to taste
old bay, moroccan rub, or whatever spice you like to kick it up a notch!

Directions

• In a medium to large pot, cook oysters in their liquor until they look plump and firm and the edges start to curl a bit.
• Turn heat to low. Add half & half, margarine, salt and pepper.
• Turn heat back up just a little, bring to just shy of a simmer, and heat the stew through. Do not boil. Stir occasionally.
• Best served immediately but will keep for a day or two in the fridge in a sealed container.

Sure, you can shuck your own fresh oysters. I’m way too lazy to do that, so I found a pint of fresh shucked oysters… liquor and all. Liquor is the liquid inside an oyster’s shell and is a key component of the stew’s flavor.

A pint of fresh shucked oysters.

The oysters just poured into the pan.

Simmer the oysters right in their broth.  At first, it is hard to imagine that these will become plump and juicy… but they do, and you will know it when you see it.  They’ll appear a bit more sturdy, and the edges will start to curl up just a bit.

Plump and yummy!

Once they’re firmed up a bit, turn down the heat and add in the rest of your ingredients.  Kick the stove back up a bit and heat the stew until it is warmed through and uniform.  You shouldn’t boil it, but I did bring it almost to a simmer.

Creamy and warm winter treat!

Add whatever spices you like.  Traditionally, Old Bay is the way to go.  I had a Pampered Chef moroccan spice blend I wanted to try, so in it went.  Wonderfully different!  At the point, the stew is really open to interpretation.  Add herbs and spices… serve it with oyster crackers… make it special!  We had ours just like you see it here.   Plain and simple!

About 1/2  cup makes a serving, and this recipe yielded approximately 5 cups.  To make a more traditional batch, use milk or cream where I used fat free half & half.  Real butter would replace the margarine.

I made this yesterday.  Just took a taste of it cold from the fridge, and it kept just fine.  Can’t wait to heat up some more for lunch tomorrow!

Hello little Wonderland Oysters! Into the pot with you!

My Sweet Prince holds his lunch up for us to see.

Wonder how this would do in a slow cooker?  I’ll have to try it!

Find this recipe in my SparkRecipes recipe box.

Ingredients
1 large tuna steak, big enough to serve 2 or 3 people
2 tablespoons sesame chili oil
salt and fresh ground pepper
1/2 cup butter
3 tablespoons low sodium soy sauce
2 tablespoons creamy horseradish sauce, wasabi
3 green onions, sliced
1 lemon, juice of

Directions

• Drizzle sesame oil on both sides of the tuna steak. Season with salt and pepper.
• Combine remaining ingredients in a small sauce pan. Heat over low heat until butter is melted, stirring occasionally to prevent scorching.
• While sauce is heating, heat a heavy frying pan on another burner with high heat. Place tuna in pan and sear until crispy and brown. Turn and sear on the other side. About 2 minutes per side if you like it rare. Up to 5 if you like it well done.

Just a big ole thick tuna steak!

For starters, I bought just enough tuna to feed my husband and I.  I wound up with leftover sauce, but I don’t mind.  It is good!  To sear the tuna, you want the pan pretty darn hot before you put the tuna in.  Notice that you drizzle the tuna with the oil, and then you put the tuna in the pan.  You don’t heat the oil in the pan.  I think this is key to getting the nice crispy brown outside without burning anything.

One incredibly flavorful sauce.

I used real butter here.  I believe regular butter is fine when not consumed alongside a lot of white carbs.  I think your favorite margarine would probably be ok here, if that is what makes you happy.   I doubt it will taste quite as good as real butter would, but I don’t think it would completely ruin the effort.  There are 28 reviews of this recipe over on RecipeZaar.  I bet at least one of them touches on the subject.  You can get LOTS of info and ideas by reading through the recipe reviews.

As always, I used low sodium soy sauce.   Now, for the wasabi, I did not use the more traditional tubed stuff.  I happened to eyeball a Manischewitz Wasabi Style Horseradish sauce on the grocery store shelf.  Who knew?  Looked interesting and was cheaper per ounce.  And guess what?  It worked very well in this recipe.  I would not recommend it for a bonafide sushi sit-down, but to add flavor to sauces or sandwiches… it’s pretty darn neat!

My side-plate-sized lovely salad.

I sliced up the tuna and piled it on top of fresh spinach and sliced tomatoes to form a lovely salad.  I drizzled the sauce, in moderation, over the whole thing for a nice dressing.  Added a little fresh ground pepper over top.  It was a delicious dinner.

My buddy, TJ, gave me a link to an alternate recipe that looks well worth trying.  Maybe next week!

I still don’t have much of an appetite in the morning.  So, these days I have a protein drink.  In the summer, I usually have some sort of coffee based ready-to-drink (RTD) protein.  I either have something like Atkins Cafe, or I make my own with Lean Body chocolate RTD, chocolate unsweetened Almond Breeze, and some instant coffee crystals.  In the winter, I want something warm.  So, I make myself a protein mocha.

Ingredients
1 scoop of chocolate protein powder
1 shot of your favorite sugar free syrup
fresh brewed coffee

Directions

• Place the scoop of protein powder into a travel mug. My favorite is Nectar Chocolate Truffle, though I have done this successfully with Jay Robb chocolate whey protein, Lean Dessert Chocolate Fudge Pudding, and many others. Just about any brand will work.

• Add a shot of your favorite sugar free syrup to the mug. My two favorites are Da Vinci Dulce de Leche and Monin O’Free Caramel. (The Monin syrups are typically thicker. I like my phony caramel thick.) Just about any sweet flavor will work. You can even get crazy with some orange or almond flavored syrups. Get a spoon and stir… stir… stir. Stir until the protein is completely smooth. This is important. You want to smooth it out with that little bit of liquid before you fill the cup.

• Now, grab your fresh brewed coffee… which has either been sitting with the warmer off for at least 20 – 30 minutes… or, you’ve removed the lid from the pot, letting the steam escape while the coffee cools a bit. You DO NOT ever want to mix protein powder with liquid that is too hot. Doing so is what causes those nasty clumps. Fill your mug the rest of the way up with the coffee. I like to pour with one hand whilst stirring with the other. Be careful if you do this. Don’t burn yourself then blame me for it. You’ve been warned!

• Put the lid on your travel mug and sip away. Your Protein Mocha will make you nice and warm on a cold morning, and it will provide you with a decent amount of nutrients. I love these things. I drink them all throughout the year, but nothing hits the spot better on a cold winter morn. Sometimes I add a squirt of Hershey’s sugar free syrup to the protein powder / syrup mixture. If I want to treat myself, I will add a small spoon of Smucker’s sugar free caramel topping and / or a dollop of Cool Whip Free or fat free Reddi Whip.

The body best absorbs protein in the morning and just after workouts. Protein is also filling and will help keep you satisfied. And really, just about any flavor of protein will work… and any flavor of syrup will work. Go nuts with experimentation. Just stick to a protein powder that is lower in calories and carbs, and make sure you use sugar free syrups. There is no shortage of either out there. You can also do this with plain water, if you are not a coffee lover. I love coffee, and I love mochas, and I think the coffee covers up anything unpleasant about protein powder. In any case, the taste and quality of protein powder has come a long way. Even if you think you hate them, try one of the newer brands. You might be surprised.

These also make excellent snacks for chilly Autumn or Winter evenings.

Find this recipe in my SparkRecipes recipe box!

My husband's dinner is smiling at you.

Ingredients
6 boneless skinless chicken thighs
2/3 c Miracle Whip Light
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup or store brand equivalent
1 tsp – 1 tbsp curry powder

• Rinse chicken, pat it dry, and place in slow cooker. Keep it in a single layer as best you can.
• Mix the remaining ingredients in a medium bowl then pour evenly over the chicken.
• Cook on high for about 4 hours. Stir gently before serving.

THAT
IS
IT !!!

Obviously, this is not a true curry dish like you might find in an Indian restaurant.  But, if you like the taste of curry, do not deny yourself this so-easy-it’s-silly recipe.  Many would be happy with just a teaspoon of curry powder.  I go for 1.5 to 2 tablespoons, myself.

Any mayo will work, but I truly think Miracle Whip Light gives it a certain tang that I enjoy.  I’m otherwise not a big Miracle Whip fan, so that says something here.  Other cream soups will work, such as cream of mushroom.  Today, I actually used Safeway’s equivalent to Campbell’s Healthy Request Cream of Chicken.

In the past, I’ve added things like fresh sliced mushrooms or chopped onions.  Occasionally, I add other spices to complement the curry.  You can use chicken breasts if you want a bit less fat.  I prefer thighs, as they’re nice and moist and used most often in my favorite real curry dishes.

My small thigh and a couple slices of diced and peppered tomato. On a side dish, as always.

I served this to my husband with some Yoplait Light Thick and Creamy Key Lime yogurt.  Later, we may split a mango for dessert.

The best part, of course, is that you spend 5 minutes whipping this into your slow cooker and four hours later, you’ve got dinner.  It can go eight hours on low, but I think the sauce comes out better when cooked on high.  Either way… the house smells great, and it’s almost like someone else did the cooking for you.  Almost!

Find this recipe in my SparkRecipes recipe box.

We call our carving knife Big Pete to pay homage to my father. He calls his Old Tom.

Ingredients
A turkey breast, bone-in, approx 6 pounds.
1 packet onion soup mix

Directions

• Rinse turkey and pat dry.
• Cut off excess skin, but leave the skin that covers the breast.
• Rub onion soup mix evenly over outside of turkey and under the skin.
• Place in slow cooker, breast side down.
• Cover and cook on high for 1 hour.
• Switch slow cooker to low setting and cook for 7 more hours.

Prepped for the pot.

You may or may not be aware that you can usually buy a whole bone-in turkey breast from your grocer’s meat case, as opposed to an entire turkey with the legs and whatnot.  Our Walmart always has them.  This particular one came from Safeway.

It is important to leave the skin on, as that’s what seals in the herbs, spices, and moisture.  You can remove the skin easily enough at carving time.  If you are into eating the skin, this recipe is not for you.  The skin does not get crispy, nor is it aesthetically pleasing.  I avoid the skin in any case.  To me, it is not worth the extra calories, fat, and cholesterol.  I assume cooking the turkey with the skin on makes for more calories and fat than would otherwise be there had I removed it to begin with, but eating the skin itself is a whole new level of crap.  This is a fair compromise for getting a nice moist turkey out of a slow cooker.  If you are careful when cutting off the excess skin from the ends, you can provide yourself with a couple nice slits through which to cram the soup mix underneath.

I did miss the dark meat, but I can do without that, too.  That is something I will certainly be eating at The Big Meal.  I don’t need it bad enough to cook an entire turkey for two people.  As with regular oven roasted turkey, cooking breast side down allows gravity to pull moisture down into the bulk of the meat.  Do not overcook.  I actually took this out of the slow cooker after about 6.5 hours on low.  I can often remove meat in far less time than a recipe states.  If I go the full 7 or 8, that’s when I end up with something dried out and unworthy.  Having said that, MAKE SURE IT IS DONE.

The man of the house still gets to do the carving.

Any onion soup mix will do.  This time, I used Walmart’s brand.  If you are concerned about sodium, look for a low sodium mix… or, make your own.  Really, it does not matter what herbs and spices you use.  You will probably want a little bit of salt to help keep the turkey tender, but I don’t think the recipe would be a great loss without it.  Morton Lite salt is a nice compromise, or you can find many salt-free herb & spice mixes on the shelf.  The dried onions add a nice touch, though.  I recommend you include them in whatever you do.

Can't you just smell the aroma from your office chair? (Get back to work!)

This is a recipe I make several times throughout the year.  Turkey is hardly the worst thing one can eat, so I didn’t mind making it the other night so that I could share it with you and also to make sure it would provide everything to make our Thanksgiving traditional and festive.  Indeed, I had wonderful aromas, a nice moist turkey breast, and plenty of leftovers for sandwiches.  This recipe makes about 6 to 8 normal-sized servings.

Gravy cheat!

There are drippings left in the crock that could probably be worked into a homemade gravy, but the point here is to keep things simple.  I used a packaged gravy I found at Wegmans.

I served it with some roasted acorn squash drizzled with pumpkin seed oil.  (That was luscious and a recipe for posting another day!)

As usual, I have this recipe in my SparkRecipes recipe box.  However, the nutritional analysis is likely a bit off kilter.  I calculated for 6 pounds of turkey breast meat.  In the end, the total amount of meat would be a bit less since the bone is factored into the weight of the turkey on the label.  Also, I put the soup mix in as a custom ingredient.  Sugar, fiber, protein, etc. are all listed as less than 1 on the label, but I always round that up to 1.  Better safe than sorry, though I’m sure there are far less carbs and sugar per serving that the nutritionals indicate.  For the purposes of tracking, you are better off to weigh your own personal serving and enter that into your tracker.  One thing is certain, turkey has tons of protein!

Broked Eggs Florentine

As I was flipping through What’s Up? Annapolis magazine, I ran across a recipe for Baked Eggs Florentine.  I happened to have all the ingredients here, for once, so I decided to have this for lunch.

Ingredients
2 large fresh eggs
1/2 cup fresh spinach
1/2 cup chopped white onions
1 tsp minced garlic
1/2 tablespoon olive oil
1 tablespoon parmesan cheese, shredded
salt and pepper, to taste

Directions

• Preheat oven to 425 degrees and place a ramekin or small casserole dish in the oven to preheat at the same time.
• While oven and ramekin are preheating, saute onion and minced garlic in olive oil over medium high heat in a pan for about 2 minutes. Add spinach and toss in pan for about 2 additional minutes.
• Remove ramekin from oven, spray with a little non-stick spray, and crack two eggs into it. Top with sauteed vegetables. Place dish back in oven and bake until the whites are fully cooked and yolks are still runny (or however you desire them) about 7 – 10 minutes.
• Remove from oven and finish with a little parmesan cheese, salt, and pepper. Allow eggs to sit a moment before serving, as they’re pretty hot.

Sssssmoky saute.

Ready to go into the oven.

In the magazine, there is no mention of spraying the ramekin with non-stick spray, but I should have done this anyway.  I thought perhaps the olive oil would provide enough of a barrier to keep the eggs from baking to the dish, but in the end it stuck a little more than I’d like.  Nevertheless, this was still quite delectable.

It was a lovely surprise to have my husband home early for lunch… just around brunch time, in fact.  I doubled the saute ingredients and used the remaining half, along with some Southwestern style Eggbeaters, to make a nice omelet for him.   He prefers his eggs scrambly.

Spontaneous Florentine Omelet

That's Eeyore's arse.

While I was looking to see if this recipe was typed out online somewhere, I came across a video of the chef, William Paine, actually making his signature dish.  A couple of things he says in the video are slightly different from the printed version of the recipe.  I imagine this is probably because the printed version is more suitable to make at home.

In the video, he puts the oven to 450 degrees.  In the article, he says 425.  He only bakes them for about 3 minutes, while the printed version states 7 to 10.  He also is very good at tossing things around in the pan, while I kludged along with my spatula.  I also broke one of the yolks at cracking time, but that didn’t wreck this dish at all.  I might just keep one whole and crack one on purpose the next time.  And FINALLY, he uses non-stick spray in the video.  Curses!

Find this recipe in my SparkRecipes recipe box.

Fresh out of the oven.

Ingredients
1 pound turkey breast cutlets, boneless, skinless
3/4 c sugar free blackberry preserves (I use Polaner)
1/2 c reduced carb ketchup or regular ketchup
2 tbsp red wine vinegar (I use Pompeian)
1 tsp worcestershire sauce
2 tsp chipotle chili powder (I use McCormick)
dash salt

Directions

• Preheat oven to 350 degrees.
• Lightly coat a 13 x 9 inch pan with cooking spray. Place turkey cutlets in pan, in a single layer.
• In a medium bowl, combine the remaining ingredients until consistent. Pour resulting sauce evenly over turkey cutlets.
• Bake for 1 hour or until Turkey is at safe and desired temperature.

This recipe makes 4 restaurant servings or 8 ladylike half servings. A half serving is about 1/2 a cutlet per person.  This is a spicy recipe.  You may use less chipotle chili powder, regular chili powder, or no chili powder at all to get desired level of spiciness.  Just about any hot red spice works.

This is also another very versatile recipe.  Just about any variety of sugar free jam works.  I would like to try apricot or strawberry next time.  You can also use chicken or pork in place of the turkey.  I try to use low sugar ketchup when possible.  Unfortunately, I couldn’t find any this week.  What you see in the photo is regular ketchup.  A serving is still pretty low in sugar.  I put both versions into SparkRecipes…  I came up with 11.7 grams of carbs and 4.1 grams of sugar sugar per serving using regular ketchup, and low carb ketchup yields 8.6 grams of carbs and 1.1 gram of sugar.

Last night, I decided to use only half the sauce.  I put the other half in a container in the fridge, and I’m trying to think of something different to do with it.

Ready to go into the oven!

This would probably do very well in a slow cooker at 7 or 8 hours on low. Stir up the sauce, throw the whole mess in and let her rip! I have not tried that yet, but you know I will.  It comes out of the oven a bit on the runny side, but only in the bottom of the dish where some sauce meets some turkey juice.  It thickens as it stands.  In any case, it tastes very nice.

So, I put this in the oven at 4pm.  My husband was due home at 5pm and needed to eat and go right back out.  It wasn’t until he was standing in the kitchen that I realized I somehow shut the oven off when I set the timer.  D’oh!   I’ve only been using the same oven for 8 years… what do you want from me?!  Ah well.  That just goes to prove that if a dork like me can get in the kitchen and take responsibility for making my own food… so can anyone else!

Good thing it makes for great leftovers.

If it's good enough for a Jawa, it's good enough for you.

Find the low carb ketchup version of this recipe in my SparkRecipes recipe box.
Find the regular ketchup version of this recipe in my SparkRecipes recipe box.

Mix the wet stuff with the dry stuff, bake and you're off to the races!

Ingredients
3/4 c almond meal
1/4 c flax meal
3 scoops chocolate protein powder (84 g total)
1 c old fashioned oats
1/2 c non-fat powdered milk
1/4 c egg white substitute
1/4 c Hershey’s sugar free chocolate syrup
1/4 c Joseph’s sugar free maple syrup
1/4 c canola oil
1/3 c semi-sweet mini chocolate chips

Directions

• Spray an 8×8 baking dish with non-stick spray. Preheat oven to 350 degrees.
• In a medium to large bowl, combine dry ingredients. In another medium bowl, combine wet ingredients.
• Add the wet ingredients to the dry ingredients and mix until you have a cookie or brownie batter kind of consistency.
• Place the dough into the baking pan, spreading it lightly from the center outward. (The less you drag non-stick spray around with it, the less chance of the bars sticking in spite of the spray.)
• Bake for 20 minutes. I would advise checking them around 15 minutes. If you like super-gooey, take them out of the oven at 15 min and leave them in the baking dish until completely cool. Store in the refrigerator.
• OR… you can pull them out at around 20 minutes, let them cool until just stable, place a cooling rack over the top of the pan, flip them onto the rack, then flip them back into the pan when the pan is cool.  Don’t do this too soon, though.
• OR… take the baking dish right from the oven and place it in the freezer for a few hours, and then move it to the fridge. That’s a trick I learned with carrot cake that helps maintain moisture.

Whatever you do, these are ultimately best stored in the refrigerator. I like them right out of the oven, but I love them after they’ve been in the fridge for at least one day. Some people don’t care for them out of the oven but still like them after a day of refrigeration.  I like to cut them into single servings and place into individual baggies.  Makes it easier not to mindless nosh!  Also, simply covering the pan and not cutting them at least forces you to have to think about it every time you cut one.

Lucifer the evil Cinderella cat guards mine!@~

Options
Flour swap… I was inspired by a recipe for protein bars given to me about a year ago by Ms. Joni over at Life, Food, Family.   The original recipe calls for 1/2 c almond flour and 1/2 c soy flour.  Up until today, I’ve been happy with 1/2 c almond flour, 1/4 c flax meal, and 1/4 c soy flour.  I don’t really know why I wasn’t keen on trying to use just almond meal and flax, but my friend Georgene… another one whose love for experimentation motivates me… finally convinced me to try it.  Today, I did and I’ll not look back.   In any case, as long as the amount of flours/meals totals 1 c, just about any combo works.  It all depends on the nutritional outcome you want.

Syrup swap… I believe Joni’s recipe called for sugar free Da Vinci vanilla syrup. I now use the Hershey’s in place of this, as I’ll take chocolate any way I can get it. (Hershey’s 15-calorie stuff ain’t great off the spoon, but I like it a lot when mixed into coffee or baked goods.) In the past I’ve also successfully used Monin O’Free caramel syrup and Da Vinci sugar free dulce de leche. I find the Monin caramel to be a bit thicker than the DV.

Maple swap… I know people who use the sugar free pancake syrup you can buy at the supermarket, but I’ve not tried this myself. If your digestive tract is sensitive to maltitol, this would be your preferred option.

Egg swap… Until today, I used 1 large egg where egg white substitute is used above. By happenstance, I found out that the substitute works quite nicely. If you go with a real egg, put it in the bowl first and beat it a bit before adding the other wet ingredients

Protein swap… You could alter the flavor by picking different protein powder. I bought a canister of Click that I didn’t care for in regular protein shakes. I loved it in this recipe. Unfortunately, that’s because the sugar content is higher. I steer clear of it these days.

Chocolate chip swap… Sugar free chocolate chips would lower the sugar content. Nuts would lower the sugar content but would probably increase the overall calories.

DON’T BE AFRAID TO EXPERIMENT! Swap things out based on your needs and tastes. This is a very versatile recipe!

LINKS
For nutritional info, find this recipe in my SparkRecipes Recipe Box.

Check out NutsOnline.  They have the absolute best array of bulk baking ingredients, herbs, and spices.  Great prices!

Visit Life, Food, Family for more great recipes.

This is all you need.

Ingredients
1 lb. reduced fat 4-cheese mexican blend, shredded (4 cups)
1 lb. reduced fat colby-jack cheese, shredded (4 cups)
12 oz. fat free evaporated milk (1 can)
1/2 c. southwestern style eggbeaters
1/2 c. flour
2 jalapeno peppers, chopped

Directions

• Pre-heat oven to 350 degrees.  Spray 9 x 13 inch pan with Mazola butter flavored cooking spray.
• Layer cheese and chopped jalapenos in pan.
• In small bowl, combine eggbeaters, milk and flour.  Mix well and pour evenly over the top of the cheese and peppers.
• Bake for 45 minutes. Cool and cut into squares.

Chop... stir... layer... munch!

Just about any flavor of shredded cheese will work.  I normally use half colby-jack and half cheddar.  While reduced fat cheese works here, fat-free cheese is not advised.  It’s definitely best with full fat cheese, although this will obviously increase fat and calories. Regular eggs will also work to the same effect.

We like ours spicy, so I use the entire pepper apart from the stem.  If you like yours less spicy, you can leave out the seeds.  A drained can of diced green peppers can replace the jalapenos.

These are GREAT, cold or reheated, and can feed a person all week long.  Tonight, I served it direct from the oven along with some fresh cut pineapple on the side.

A cheese party with pepper confetti!

Jalapeno Heaven makes a great breakfast, lunch, dinner, or a snack.  Easy to take to a potluck!

LINKS
For nutritional info, find this recipe in my SparkRecipes Recipe Box.
For nutritional info using full fat cheese, use this link instead.