Tag Archives: garlic powder

Grilled Honey BBQ Chicken Legs

What a great flavor ! The honey mop at the end of the grilling makes for a perfectly sweet yet spicy chicken leg.

Grilled Honey BBQ Chicken Legs
Grilled Honey BBQ Chicken Legs

5 servings
207 calories per serving

2 t garlic powder
2 t chili powder
2 t salt
1 t cumin
1 t paprika
1 t red pepper flakes
5 medium chicken legs (about 3 oz. each)
6 T honey
2 t cider vinegar
1 t barbeque sauce
High heat grill spray

Heat grill and spray with cooking spray. Mix all the spices in a large bowl and add the chicken. Mix around pressing the spices into the chicken so they stick much like a dry rub. Grill chicken 18 minutes. Mix honey and vinegar and mop half of it over the legs with a brush. Cook one minute. Flip legs and mop with the rest of the honey mix. Cook one final minute and then serve immediately.

Homemade Chex Party Mix (Crock Pot)

Feel free to mix this up as much as you want – use only one type of Chex if you only like one….don’t like peanuts, leave them out and put in more pretzels – – make it your own and make it often ! 🙂

Homemade Chex Party Mix (Crock Pot)
Homemade Chex Party Mix (Crock Pot)

24 servings
155 calories per serving

6 T butter, melted
2 T Worcestershire sauce
1 t garlic powder
1 ½ t Lawry’s seasoned salt
3 c Corn Chex cereal
3 c Rice Chex cereal
3 c Wheat Chex cereal
1 c peanuts
1 c mini pretzels
1 c bagel chips broken into small pieces (or melba toasts)

Mix butter, Worcestershire, garlic, and salt. Gradually stir in the rest of the ingredients and mix well to evenly coat. Cook uncovered on low 3-4 hours stirring every 30 minutes.

If you don’t have a crock pot, you can bake these at 275 degrees for 1 hour, turning and stirring every 15 minutes.

Open Faced Ham and Brie

I was tempted to leave off the spinach on this one so I could get more brie flavor – I LOVE cheese 😉 But I didn’t and I’m glad I kept it on – it was a nice contrast to the cheesy goodness and embellished it rather than taking away from it. This goes together in 5 minutes and is a nice change from a boring old ham and cheese sandwich.

Open Faced Ham and Brie
Open Faced Ham and Brie


1 serving
364 calories per serving

2 slices 45 calorie wheat bread
I Can’t Believe It’s Not Butter spray
¼ t garlic powder
Pam
2 oz. brie
4 thin slices deli ham (Oscar Mayer makes a great pre-packaged deli ham)
½ c spinach leaves
1 T fat free balsamic vinaigrette dressing

Spray outside of each slices of bread with butter spray and sprinkle with garlic powder. Place buttered side down in a hot skillet sprayed with Pam. Top with cheese and cook a few moments to get the cheese all melty. Top with ham. Remove from heat and layer on the spinach leaves and sprinkle with dressing. Serve open faced.

Chili Lime Shrimp

Chili / Lime is one of my favorite flavor combinations. Put it on just about anything and you get a smile from me 🙂 Add it to shrimp for a quick dinner that tastes anything but quick !

Chili Lime Shrimp
Chili Lime Shrimp

4 servings
186 calories per serving

Pam
¾ cup scallions, chopped
1 ½ lb. raw peeled cleaned shrimp
1 t chili powder
2 T lime juice
2 T buttery spread
½ t salt
1/ t garlic powder

Heat a skillet and spray it with Pam. Add ½ c scallions and cook 1 minute. Add 1 T hot water if needed to keep the scallions from getting dry. Add shrimp and spices and cook 5-6 minutes. Remove from heat and stir in juice and spread. Garnish with the remaining scallions.

Crispy Cauliflower

What a great way to make cauliflower ! The spicing is subtle and the coating is just right. No more boring cauliflower !! 🙂

Crispy Cauliflower
Crispy Cauliflower

6 servings
92 calories per serving

4 c cauliflower florets
6 T flour
¼ t garlic powder
¼ t onion powder
¼ t paprika
¼ t salt
¼ t pepper
2 ½ c cornflakes, crushed
2 egg whites
Pam

Preheat oven to 425 degrees. Spray a baking sheet with Pam. Place cauliflower in a pan with 2 T water, cover and cook 6 minutes or until still crisp yet tender. In a zip loc bag mix all the spices and flour. In another zip loc, place the cornflakes. Beat the eggs lightly and one at a time roll the florets in the egg mix, then toss in the spice bag, the coat with egg again, then toss in the crumbs being sure to press so the flakes stick to the florets. Then place on baking sheet and cook 15-20 minutes or until golden.

Vegetable Dip

This dip also makes a great baked potato topper. Very cheesy – very tasty – and very, very good for you !

Vegetable Dip
Vegetable Dip

12 servings
29 calories per serving

2 c chopped broccoli
1 clove garlic, minced
1 small onion, chopped
¼ lb. chopped mushrooms
2 t corn oil
1 c low fat cottage cheese
Pinch of pepper
½ t onion powder
½ t garlic powder

Cook broccoli leaving it still crisp (boil or steam). In a small pan on medium high heat cook garlic and onions until well browned – add water as necessary to keep them moist. Add mushrooms in oil for 5 minutes or until the onion is tender. In a food processor, process cottage cheese until smooth then add broccoli and onion mixture along with garlic powder, onion powder and pepper and pulse until well combined. Serve with veggies or crackers for dipping. Refrigerate unused portion.

Grilled Pork Roast

Cooking the pork in this manner turns your grill into a big oven. Be sure to sear the pork at the end of the cooking process so you get a nice browned outside. Serve with Oven Fries and a salad for a great balanced meal. Leftovers are great for making Cuban Sandwiches.

Grilled Pork Roast
Grilled Pork Roast

10 servings
253 calories per serving

3 pound pork top loin roast or pork loin
2 T parsley, chopped
1 t fennel seeds, crushed
1 t minced dry onion
½ t rosemary, crushed
¼ t salt
¼ t ground cloves
¼ t pepper
¼ t garlic powder
¼ t onion powder
1/8 t ground coriander

Trim fat from roast. Mix all spices together to create a rub and sprinkle it evenly over the meat and rub it in. Heat grill – lower heat to medium low – shut off one side of the grill so that you can grill with indirect heat. Place meat on a rack in a baking pan and place on the side of grill that is NOT on. Cook 1 ½ hours. Sear the meat on the side of the grill that is on for just a few moments, then remove from grill and let sit 15 minutes before slicing.

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Beef and Tomatoes over Fettucine

This was much like eating pepper steak over pasta. The flavors mingled together well and this was a very tasty twist on a beef stir fry.

Beef and Tomatoes over Fettucine
Beef and Tomatoes over Fettucine

4 servings
270 calories per serving

2 c uncooked FiberGourmet fettucine noodles
1 T oil
1 c frozen stir fry pepper and onions
1 lb. thinly sliced beef
14.5 oz. canned diced tomatoes, undrained
1 t garlic powder
¼ t pepper
½ t salt
Fresh basil leaves, chopped

Cook pasta according to package instructions. Heat oil and meat 5 minutes then stir in peppers and onions and cook 3-6 minutes, stirring frequently. Then mix in tomatoes, garlic, salt and pepper and cook 2 minutes. Stir in pasta and cook 2 minutes to heat through. Garnish with basil.

Cheesy Bread

This is great next to light soups and stews. And all you need is a toaster oven !

Cheesy Bread
Cheesy Bread

1 serving
72 calories per serving

1 slice 45 calories whole wheat bread
10 sprays I Can’t Believe It’s Not Butter Spray
Sprinkle of oregano flakes
1/4 t garlic powder
1 T parmesan cheese

Spray bread with butter spray. Sprinkle with oregano, cheese and garlic powder. Place in toaster oven until lightly browned.

Whole Wheat Garlic Toast

This is so low cal and so satisfying. When serving next to pasta, I add a couple teaspoons of parmesan cheese. I serve this next to soups, salads, and alongside very light meals, because if I don’t have some carbs with my meal, I just don’t feel satisfied.

Whole Wheat Garlic Toast
Whole Wheat Garlic Toast


1 serving
50 calories per serving

1 slice 45 calories whole wheat bread
10 sprays I Can’t Believe It’s Not Butter Spray
Sprinkle of oregano flakes
1/4 t garlic powder

Spread butter on bread. Sprinkle with oregano and garlic powder. Place in toaster oven until lightly browned.

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