Macaroni Salad

4 1/2 cup cooked macaroni
3/4 cup fat free mayonnaise
1/4 cup fat free sour cream
3 tbsp sweet relish
1 med sweet red pepper, diced
1 med green pepper, diced
1 med carrot, diced
1/4 c red onion, diced
1/8 tsp salt and pepper

While macaroni is still warm, add mayonnaise,sour cream and relish; toss to coat. Add peppers, carrot and onions; toss to combine. Season to taste with salt and pepper. Serve warm or chilled.

Marvelous Melon

1 large Cantaloupe
1 pkg (3oz) sugar free strawberry jello
1 cup boiling water
1/2 cup unsweetened applesauce
1 cup sliced fresh strawberries

Cut melon in half lengthwise from bud to stem end; discard seeds, Cut a slice off the bottom of each half so melon sits level; pat dry. In a bowl. Dissolve jello in boiling water. Stir in applesauce and strawberries. Pour into melon halves. Cover with plastic wrap and refrigerate overnight.

Ice Cream Dessert

2 tubes lowfat ritz crackers
3/4 cup fat free butter
3 pkgs fat free Instant Chocolate Pudding
1 1/4 cup fat free milk
1/2 gallon Healthy Choice lowfat Chocolate Ice Cream
8 oz cool whip fat free

Make crust with Ritz Crackers and 3/4 c butter
Put into 9x13 dish. Mix pudding mix with milk, stir in 1/2 gallon softened ice cream.
Pour over top of crust. Spread 8 oz cool whip over mixture. Put in freezer set out 10 minutes before serving.
 Also try substituting : Lowfat Cinnamon Graham Crackers, Strawberry Pudding and Strawberry Ice Cream

Banana Splits

2 full sheets of low-fat cinnamon graham crackers
1 medium banana
1 fat free vanilla pudding cup
4 tbsp fat-free cool whip
1 maraschino cherry

Slice 1/2 the banana over each cracker. Spoon 1/2 the pudding over the banana slices on each cracker. Top pudding w/2 tbsp fat free cool-whip and 1/2 maraschino cherry.

Chicken Fajitas

8 Med fat-free flour tortilla(s) reg. or wheat
2 tsp olive oil
1 pound marinated chicken breast strips
1 lb. frozen fajita vegetables
1/2 cup fat-free sour cream
1/2 cup salsa

Preheat oven to 300' warm tortilla
10 min. heat oil, add chicken and saute' until cooked. Transfer chicken to a serving plate.  In smae skillet saute' frozen vegetables. Serve vegetables and chicken with warm tortillas, sour cream and salsa

Luscious Lime Angel Spuares

1 pkg (3oz) Sugar Free Lime gelatin
1 cup boiling water
1 prepared Angel Food Cake (8 inches), cut into 1 inch squares (cubes)
1 pkg (8oz) reduced-fat cream cheese, cubed
1/2 cup sugar
2 tsp lemon juice
1 1/2 tsp grated lemon peel
1 carton (8oz) reduced-fat whipped topping, thawed

In a bowl, dissolve gelatin in hot water. Refrigerate until mixture just begins to thicken, about 35 min. Place cake cubes in a 9x13x2 dish, coated with nonstick spray;set aside. Mix cream cheese until smooth. Beat in sugar lemon juice and peel. Add gelatin,  beat until combined. Fold in l 1/2 cups topping. Spread over cake, covering completely. Refrigerate at least 2 hrs. Top with remaining topping.

Apple -pie like snack

1 apple sliced thin
2 tsp cinnamon
spray pam (butter flavor)
2 packets splenda (or equal)
Place apple slices in a microwave safe dish, Coat each layer with a spray of butter pam, generous sprinkle of cinnamon and splenda. Once all layers are coated, cover dish with lid or cling wrap. Microwave on medium for 1 min. 30 sec. and on med-high for 1 min. 30 sec. or until apple slices are tender.

Mandarine Orange Dessert

1 cup Mandarin Oranges, drained
1 cup boiling water
1/2 cup cold water
1 small box sugar free orange jello
1 cup crushed pineapple in own juice
1 cup fat free whipped topping
1 cup low fat plain Yogurt

Combine jello and hot water and stir until jello is dissolved.
Add cold water, pineapple and mandarin oranges. Chill  until almost set.
Combine whipped topping and yogurt. Fold into jello mixture, Chill for 3 hours

Vega Lasagna

1 jar 28 oz Ragu Lite No Sugar Basil Tomato Spaghetti Sauce
6 Dry Lasagna Noodles
1-15 oz Fat -free Ricotta or Cottage Cheese
2 cups shredded healthy choice mozzarella cheese
1-10 oz Frozen Chopped Spinach-thawed and squeezed dry
1 cup shredded carrots-steamed lightly

Mix Ricotta or Cottage Cheese with Spinach and carrots. Set aside. In 9x13 pan , spread 1 cup sauce, place 3 noodles side by side and top with cheese mixture

Vega Lasagna

Red Lobster Cheddar Biscuits

2 cups Bisquick, reduced fat baking mix
3/4 cup low fat buttermilk (1% fat)
1 cup shredded low fat cheddar cheese
2 tbsp fat free butter spray
1/4 tsp garlic powder
1/2 tsp dried parsley, crushed fine

Preheat oven 400' Combine bisquick, buttermilk and cheese. Mix until well combined. Divide dough into 12 equal portions (about 3 tbsp) and spoon on sprayed pan. Flatten each biscuit slightly. Bake 18-20 minutes. Combine butter spray garlic and parsley, heat mixture in microwave 30 sec. then brush a light coating over tops of biscuits.

Potato Casserole

1 small onion
1 cup reduced fat cheddar cheese
2 tbsp margarine
1/2 tsp pepper
1 (32 oz) pkg, Southern-style Hash Browns
16oz Container of Fat-Free Sour Cream
1 (10oz) Can Reduced Fat Cream of Mushroom Soup
Pam cooking spray
Spray 9x13 baking dish. Combine all ingrediants
Bake agt 350" for 1 hour

Strawberry Pie

1 sm. pkg. Sugar-free Cook and Serve Vanilla Pudding
2 cups water
1 pkg. Sugar-free Strawberry Jello
4 cups Sliced Strawberries

Bring pudding and water to a boil. Remove frok heat, add jello and stir until dissolved.
Put strawberries in a deep dish pie plate.
Pour mixture over strawberries.
Refrigerate

Pineapple Glazed Carrots

1 1/2 lbs. carrots, peeled and cut into 1/4"
1/2 cup unsweetened pineapple chunks, drained and juice reserved.
2 tsp unsalted butter
2 tsp lemon juice
2 tsp cornstarch
Place carrots in teamer basket over boiling water. Cover and steam 6-7 minutes or until almost tender. Drain carrots, return to saucepan. Combine pineapple, butter, lemon juice and salt to taste in a bowl. Add to carrots. Stir and simmer over low heat until mixture is heated. Mix cornstarch 1/4 cup juice, add to carrots. Stir until thickens.