Eggplant Hummus

1 large eggplant
1 can chickpeas
minced garlic
lemon juice
spices of choice

Prick egglant all over with fork. Microwave on high for about 10 minutes, or until very soft in center. Remove from microwave and cut in half lengthwise and allow to cool.  Drain chickpeas and put in food processor, Scoop out cooled flesh of eggplant into food processor. Add garlic to taste (I add about a tablespoon of minced garlic), a teaspoon (or to taste) of lemon juice and your choice of spices...I usually add a bit of cayenne pepper to kick it up. Blend until smooth. Refrigerate and enjoy.

Potato Salad

1-32oz bag Hash Browns
1/4 cup water
2 tsp cider vinegar
1 tsp mustard
1 1/2 tsp salt
1/2 tsp pepper
5 egg whites (chopped)
1 cup fat free mayonaise  * substitute - 2/3 cup light mayo
1/2 chopped celery
1/2 cup chopped onions

Microwave potatoes in 1/4 cup water for 15-20 minutes. Stir 1/2 way, cook until tender.
Add vinegar, mustard, salt and pepper to hot potatoes. Refrigerate until cold. Stir in celery, mayo,
onions, egg whites, sprinkle with paprika if desired. Refrigerate and serve

As written - whole recipe-28 pp
10 servings @ 3pp
1 cup each

With substitution of light mayo
Whole recipe-36 pp
10  servings @ 4pp
1 cup each

Strawberry Pie

2 cups sliced strawberries
2 Tbsp cornstarch
1 pkg sugar free Strawberry jello
3 Tbsp sugar
1 1/2 cups water
1 redused graham cracker crust
2 cups fat free cool whip

Mix cornstarch and water till smooth
Bring to a boil. Stir in jello and sugar till dissolves.
Stir in berries. Pour in pie curst. Refrigerate till  pie sets.
Spread cool whip on top and garnish with berries

Microwave bread and butter pickles

2 cups sliced cucumbers
1 cup sliced onions
1/2 tsp salt
1/4 tsp celery seed
1 cup Splenda
1/2 cup white vinegar
1/2 tsp mustard seed
1/4 tsp turmeric

Mix all inderdients together then cover with plastic wrap.
Microwave on high 4 min.
microwave 4 more min.

makes one pint

0 ppv

KFC Cole Slaw Clone

1 cup fat-free Miracle Whip
1/4 cup sugar
8 cups cabbage, finely minced
2 Tbsp carrots, shredded, then minced
2 Tbsp. minced onion

Combine miracle whip with sugar until sugar is disolved.
Add remaining ingredients.

Mix well. Cover and chill several hours.

Cucumber Tomato Salad

1/2 Cup rice vinegar All Natural  0 pts
4 packets Splenda
3 cups of unpeeled sliced cucumbers
2 cups chopped tomato
1/2 cup chopped red onion
Salt and pepper to taste

Combine vinegar and splenda. Add cucumbers, tomato and onion; mix well. Season to taste with salt and pepper.
Refrigerate, cover 1 to 2 hours.

Do It All Marinade

3/4 cup Olive Oil
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup balsamic vinegar
2Tbsp lemon juice
2 Tbsp Dijon mustard
1 tsp pepper
3 cloves garlic, finely chopped
1 Tbsp finely chopped fresh parlsey

Whisk all ingredients together. Pour marinade over chicken, steak or pork;
cover and chill meat for at least 5 hours. Remove meat from marinade, discarding marinade. Pat meat dry and cook as desired.

Eggplant Parmigiana

cooking spray
1/3 cup seasoned bread crumbs, Italian-style
1 Tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg whites, lightly beaten
1 1/2 cups canned tomato sauce
1/2 cups part skimmed mozzarella cheese, shredded

Preheat oven to 350' Coat a 9 x 13 inch baking dish with cooking spray. Set aside.
Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2inch-thick slices.
Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20-25 minutes, flipping once.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 mozzarella cheese. Repeat withh 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

Skillet Cabbage

2 Stalks celery
1 onion
1/2 head cabbage,shredded
1/2 green pepper, chopped
1 medium tomato, chopped
1 1/2 tsp vegetable oil
1/2 tsp salt
1/4 tsp pepper

Wash and chop celery into small pieces.
Cut ends off of onion and peel off brown layers. Chop into small pieces.
Heat oil in a large non stick frying pan over medium-high heat
Add celery and onion and cook until soft, 4-7 minutes.
Add cabbage, green peper, salt and pepper. Cook for 5-10 minutes, stirring often so cabbage wilts.
Add tomato and serve immediately.

Banana Strawberry Shake

1-1/4 cups frozen unsweetened strawberries
1 large ripe banana
1/2 cup 2% milk
3 Tbsp Splenda
Combine all ingredients in blender. Blend on medium speed till smooth.

Spinach Salad Dressing

2 tsp chopped onion
1 tsp salt
2Tbsp butter (melted)
2 tsp mustard
8 Tbsp Olive Oil
1/2 tsp lemon juice

Melt butter, combine rest of ingredients
Sprinkle bacon bits or crumbled bacon on chopped spinach. Add dressing.

Squash Casserole

2 lbs. Yellow Squash
1 lb Zuchini
2 onions
3 sliced tomatoes
Dry Itallian Dressing (sprinkle over)
Put in layers
Bake covered 45 min @ 350' and uncovered for 15 min
sprinkle with Parmesan cheese.

Wanda Thomas ~ Cedar Bluff

Zesty Winter Carrots

6 Carrots
2 Tbsp horseradish
2 Tbsp grated onion
1/2 cup mayonaise
1 tsp salt
1/4 tsp pepper
1/4 cup water
1/4 cup bread crumbs
1 Tbsp margarine

Scrape carrots. Cut into thin strips . Cook in water until tender. Drain. Place in 6 x 10 baking dish.
Combine horseradish, onion, mayo,salt, pepper, and 1/2 cup water in bowl. Mix well. Pour over carrots. Mix bread crumbs and margarine. Sprinkle with bread crumb mixture. Bake at 375 for 15 min.

Chicken with Watermelon Salsa

2tsp canola oil
1tsp fresh lime juice
4 (4oz) boneless skinless chicken breasts

Watermelon Salsa
2 cups diced watermelon
1/2 cup diced yellow bell pepper
3 Tbsp chopped fresh cilantro
2 Tbsp fresh lime juice
1 Tbsp diced red onion

To prepare chicken, in cup or small bowl combine oil and lime juice; brush chicken breasts with
oil mixture. Grill or broil chicken until cooked through and juices run clear.
Meanwhile, in medium bowl combine salsa ingredients, mixing well.
Place 1 cooked chicken breast on each of 4 plates; top each with 1/4 of the salsa.

Zucchini Carrot Cake Mix

1 Pkg Carrot Cake Mix
1 egg
1/2 c applesauce
1/4 c Vegetable Oil
1 1/2 c shredded Zucchini
1/2 c Raisins
1/2 c chopped Pecans

In a mixing bowl, combine the cake mix, egg, applesauce and oil; mix well.
Stir in the zucchini, raisins, and pecans. Fill greased or paper-lined  muffin cups 3/4 full.
Bake at 350 for 25-30 minutes or until muffins test done.

Garbonzo Salad

1 large head lettuce (torn into small pieces)
2 medium tomatoes (diced)
1 small onion (diced)
1 can kidney beans (drained)
1 can garbanzo beans (drained)
2 cups Fat Free Shredded Cheese
1 1/2 Cups Wish Bone Light Ranch Dressing
6oz (half a Bag) Baked Doritos (crushed)
Mix together; lettuce, tomato, onion, kidney beans, garbonzo beans and cheese.
Add light ranch dressing. Add crushed Doritos when ready to serve.

Serves 15 @ 5 Points Plus values each.

Veggie Wheels

1 medium low fat flour tortilla
1/4 cup chopped red bell peppers
1/2 cup fresh spinach (stems removed)
1Tbsp chopped tomatoes
1Tbsp chopped scallions
1Tbsp fat-free cream cheese
1/4 teaspoon ranch seasoning mix, dry

In a small bowl,combine cream cheese and ranch seasoning until smooth
and mixed thoroughly. Microwave tortilla until slightly warm. Spread evenly with
cream cheese mixture on top. Place spinach, red peppers, scallions, and tomatoes evenly
over cheese layer. Very tightly roll the tortilla and secure in plastic wrap, place in fridge for
at least 1 hour. When ready to eat, remove plastic wrap and cut off both ends of wrap. Slice
 the rest of the wrap into 6 circular pieces.

Imitation Coconut Custard Pie

2 c. fat-free Skim Milk
6 Tbsp White All-Purpose Flour
2 tsp Baking Powder
1/4 tsp salt
1 c. Egg Beaters
2 Tbsp Light Margarine
1 tsp Vanilla Extract
11/2 tsp Coconut Extract
1c. Splenda
1c. cooked Spaghetti Squash

Put all ingredients (except squash) into a blender or food processor. Blend or process for
3 minutes or until smooth. Stir in squash. Pour into 9" or 10" pie plate. Needs no crust, it makes its
own.  Bake at 350 for 40-45 minutes or until knife or toothpick comes out clean.

Mallow Bites/All Bran/P-Nut Butter/Candy

1 2.5 oz pkg Kraft Jet Puffed Mallow Bites
3/4 c. All Bran Wheat Flakes
1/4 c. All Bran "Bran Buds"
1tsp. Better'n Peanut Butter

Melt Mallow Bites in microwave 20-30 seconds
Add All Bran cereals and Peanut Butter and microwave
another 20 seconds. Mix and spoon onto foil. Refrigerate.
Approx. 20 servings

Bit Rollers

4oz fat-free cream cheese
1/4 c. light mayo
8 slices bacon cooked and crumbled
1/2 c. chopped tomotoes
2 (8inch) Tortilla Wraps (xtreme wellness high fiber)
1/2 c. shredded romaine lettuce

Mix cream cheese and mayo; add bacon and tomatoes
Spread onto tortillas; top with lettuce; roll tightly; Cut into 7 slices
Prep time 15 min. Makes 14 servings

Mexican Style Brown Rice Casserole

1 spray cooking spray
4 cups cooked brown rice
1 1/4 cups fat free salsa
1 tsp ground cumin
15oz cooked refried beans
10oz frozen corn kernels, thawed
4oz canned mild green chili peppers, diced
1Tbsp chili powder
10oz frozen spinach, or collard greens. thawed and set to drain in a strainer
over a bowl
3/4 cup low-fat shredded cheddar cheese, divided
2Tbsp fresh, chopped cilantro

Preheat oven to 375' Coat a 2 quart rectangular, round or oval baking dish with cooking spray.
In a large bowl, combine rice, salsa, and cumin. Spoon 2 cups of rice mixture into prepared
baking dish and spread out to evenly cover bottom of dish.

In another large bowl, combine refried beans, corn, chili peppers, and chili powder.
Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.

Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer;
sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; Sprinkle with remaining cheese.

Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through
and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro. 

Slow Cooker Barbecue Chicken

24oz boneless, skinless chicken breasts
3/4 c. barbecue sauce
3/4 c. reduced-fat Italian dressing
2 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce
2 Tbsp Cornstarch
2Tbsp. low sodium chicken broth

Put chicken in slow cooker, In a bowl. combine barbecue sauce, dressing, brown sugar
 and Worcestershire sauce. Pour over chicken, Cover and cook on low for 5 hours.

Remove chicken to a cutting board and shred with 2 forks. In a small bowl, mix cornstarch and
 chicken broth. Stir into sauce in slow cooker, cover and cook until sauce is thickened and heated
through, 5 to 10 minutes. Return chicken to cooker, stir, cover and continue cooking on low for 
25 minutes. Serve chicken on whole-grain buns, over brown rice or with baked potatoes if you like.

Strawberry Cake

1 pkg white cake mix
1 pkg (.3 oz) sugar-free strawberry jello
4 egg whites
1/3 c. canola oil
1 c. frozen strawberries, thawed
1/2 c. water

Icing:

1/3 c. butter, softened
2-1/3 c. powdered sugar
3 T. strawberry juice (from mashed berries)

Line two 9 inch round cake pans with wax paper. Spray with nonstick spray.
In a large bowl, beat cake mix, jello, egg whites and canola oil. Mash strawberries and
reserve 3 T. for icing.
Add remaining mashed strawberries and water and mix well.Pour into prepared cake pans
and bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out
clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely.

For icing, beat powdered sugar, butter and strawberry juice. Frost cake. Makes 16 servings.
Points Plus Value: 8

Crab Salad

8 servings immitation crab
1/2 cup celery
1/3 serving(s) green onion
12 serving(s) Mayo, 2Tbsp low fat (Hellmans)

Mix all inderdients together for a delicious crab salad to
have on Melba Snacks or on toast.

1/2 cup crab salad = 3pts

Butterbean Corn and Tomato Salad

15oz (1 can) butter beans, drained and rinsed
15oz (1 can) corn, drained and rinsed
1 medium tomato, chopped
One small onion, chopped
1/3 cup fat-free Italian salad dressing

Open cans of corn and butter beans and place
in a colander. Rinse under running water to remove sodium.
Allow to drain and put in a large bowl.

Cut ends off of onion and remove brown layers. Chop into small
pieces. Add to bowl.

Cut core out of tomato and chop into small pieces. Add to bowl.

Pour dressing over vegetables and toss.

Can serve hot or cold.

Raspberry Fluff

32oz carton Dannon Lite n Fit Vanilla Yogurt
1oz pkg instant sugar free/fat free vanilla pudding mix
12oz tub Cool Whip Free, thawed
1pkg frozen unsweetened raspberries

Whip together about half the yogurt and the pudding mix til smooth.
Stir in the rest of the yogurt and the Cool Whip. Fold in the frozen
raspberries. Refrigerate a couple hours to give the raspberries time to thaw.

14 servings 2 points plus per half cup serving.