Squash Pickles
4 cups yellow swquash, sliced thin
4 cups zucchini ssquash, sliced thin
2 cups onions, sliced
1 cup green pepper strips
1 Tbsp canning salt
Combine in large bowl and sprinkle with canning salt. Set 1 hour.
Mix in large pan
2 cups vinegar
3 1/2 cups sugar
1 tsp mustard seed
1 tsp celery seed
Add squash mixture to this and bring to boil.
Boil 1-2 minutes. Pack in heated pint jars and seal.
Have seals heated in water.
Sunday, July 8, 2012
Tomato Pie
1 package Pillsbury Flaky Biscuits, divide into 2 layers
Line 9 x 13 baking dish
Slice tomatoes over this in deep layer. Add finely chopped onions, green pepper
salt and pepper to taste.
Cover with mixture of Monteray Jack or Mozzarella cheese. (8oz grated)
1 cup mayonnaise
salt
pepper
Italian Herbs to taste
Bake at 350 for 45 minutes
1 package Pillsbury Flaky Biscuits, divide into 2 layers
Line 9 x 13 baking dish
Slice tomatoes over this in deep layer. Add finely chopped onions, green pepper
salt and pepper to taste.
Cover with mixture of Monteray Jack or Mozzarella cheese. (8oz grated)
1 cup mayonnaise
salt
pepper
Italian Herbs to taste
Bake at 350 for 45 minutes
Mixed Vegetable Casserole
2 cans mixed vegetables-drained
1 medium onion chopped
1 can sliced water chestnuts
1 cup grated cheese
1 cup mayonnaise
1 sleeve ritz crackers-crushed
1/2 stick butter
Combine all ingredients except crackers and butter.
Pour into casserole dish.
Crush crackers and melt butter.
Top vegetable mixture with crackers and drizzle with melted
butter.
Bake at 325 degrees for 20-30 minutes or until hot and bubbly.
2 cans mixed vegetables-drained
1 medium onion chopped
1 can sliced water chestnuts
1 cup grated cheese
1 cup mayonnaise
1 sleeve ritz crackers-crushed
1/2 stick butter
Combine all ingredients except crackers and butter.
Pour into casserole dish.
Crush crackers and melt butter.
Top vegetable mixture with crackers and drizzle with melted
butter.
Bake at 325 degrees for 20-30 minutes or until hot and bubbly.
Cake Mix + Fat ree liquid egg substitute
1 Box moist style cake mix
1 cup fat free liquid egg substitute
Preheat oven to 350 degrees
Combine cake mix with egg substitute in a large bowl and add 1 cup
water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray;
bake in the oven until a knife inserted into the center comes out clean.
1 Box moist style cake mix
1 cup fat free liquid egg substitute
Preheat oven to 350 degrees
Combine cake mix with egg substitute in a large bowl and add 1 cup
water. Whisk thoroughly and transfer to a baking pan sprayed with nonstick spray;
bake in the oven until a knife inserted into the center comes out clean.
Sauerkraut Salad
32 oz sauerkraut
1 cup uncooked celery
1 cup chopped uncooked onion
1 green pepper chopped
4 oz canned pimento
1 tsp celery seed
1 1/2 cup Splenda
1/2 cup white vinegar
1 Tbsp canola oil
Rinse and drain the sauerkraut, squeeze dry. Chop the celery
onion and the green pepper. Drain the pimentos and chop.
Stir the vinegar and splenda together, add oil and celery seed. Put all the ingredients in a bowl,
stir well. Refrigerate overnight.
32 oz sauerkraut
1 cup uncooked celery
1 cup chopped uncooked onion
1 green pepper chopped
4 oz canned pimento
1 tsp celery seed
1 1/2 cup Splenda
1/2 cup white vinegar
1 Tbsp canola oil
Rinse and drain the sauerkraut, squeeze dry. Chop the celery
onion and the green pepper. Drain the pimentos and chop.
Stir the vinegar and splenda together, add oil and celery seed. Put all the ingredients in a bowl,
stir well. Refrigerate overnight.
Microwave Bread and Butter Pickels
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 ingredients together then cover with plastic wrap.
Microwave on high 4 minutes.
Stir
Microwave additional 4 minutes.
Makes 1 pint.
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 ingredients together then cover with plastic wrap.
Microwave on high 4 minutes.
Stir
Microwave additional 4 minutes.
Makes 1 pint.
Vegetable Spaghetti
1 Large onion chopped
1 each red, green, yellow pepper
1 container fresh mushrooms sliced
1 bunch broccoli, chopped
1 large squash sliced
2 med zucchini, sliced
1 package spaghetti sauce mix
1 8oz can tomato sauce
1 14.5 oz can whole peeled tomatoes
1 10oz can rotel chili and tomatoes
3 cups ronzoni smart taste pasta
Spray a large skillet or wok with Olive oil or pam
Combine all vegetables into large deep skillet or wok. Cook on
med high heat, while vegetables are cooking boil noodles until done. Cook
vegetables until tender.
Add tomato sauce. spaghetti mix, rotel, and whole peeled tomatoes (drained) to vegetables and simmer for 10 minutes.
Add 3 cups of cooked pasta to mixture and simmer for 10 more minutes.
Serve.
1 Large onion chopped
1 each red, green, yellow pepper
1 container fresh mushrooms sliced
1 bunch broccoli, chopped
1 large squash sliced
2 med zucchini, sliced
1 package spaghetti sauce mix
1 8oz can tomato sauce
1 14.5 oz can whole peeled tomatoes
1 10oz can rotel chili and tomatoes
3 cups ronzoni smart taste pasta
Spray a large skillet or wok with Olive oil or pam
Combine all vegetables into large deep skillet or wok. Cook on
med high heat, while vegetables are cooking boil noodles until done. Cook
vegetables until tender.
Add tomato sauce. spaghetti mix, rotel, and whole peeled tomatoes (drained) to vegetables and simmer for 10 minutes.
Add 3 cups of cooked pasta to mixture and simmer for 10 more minutes.
Serve.
Mexican Rice
1 1/3 cup chopped onion
2 cups chopped green bell peppers
1 Tbsp reduced calorie margarine
2 1/2 cups uncooked brown and white rice
2 cups canned tomatoes with chipotle peppers
2 tsp garlic salt
2 tsp chili powder
2 tsp cumin
3 cups water
Saute' onion and bell peppers until tender. Stir in 2 cups brown and wild
rice and 1/2 cup white rice, tomatoes, seasonings and 3 cups water. Simmer
uncovered 20 minutes or until liquid is absorbed and rice is cooked.
1 1/3 cup chopped onion
2 cups chopped green bell peppers
1 Tbsp reduced calorie margarine
2 1/2 cups uncooked brown and white rice
2 cups canned tomatoes with chipotle peppers
2 tsp garlic salt
2 tsp chili powder
2 tsp cumin
3 cups water
Saute' onion and bell peppers until tender. Stir in 2 cups brown and wild
rice and 1/2 cup white rice, tomatoes, seasonings and 3 cups water. Simmer
uncovered 20 minutes or until liquid is absorbed and rice is cooked.
Chicken Pot Pie
2 cooked boneless skinless chicken breasts, shredded.
4 1/2 cups cooked carrots
4 1/2 cups cooked green peas
4 1/2 cups cooked corn kernels
3 1/2 cups Campbells Cream of Chicken Soup
8 slices frozen pie crust
Cook Chicken shred in bottom of Pam sprayed oven-safe dish,. In separate bowl,
mix vegetables with soup and 1/2 cup of water. Pour over chicken and top with
pie crust. Bake at 425 degrees fir 45 minutes.
2 cooked boneless skinless chicken breasts, shredded.
4 1/2 cups cooked carrots
4 1/2 cups cooked green peas
4 1/2 cups cooked corn kernels
3 1/2 cups Campbells Cream of Chicken Soup
8 slices frozen pie crust
Cook Chicken shred in bottom of Pam sprayed oven-safe dish,. In separate bowl,
mix vegetables with soup and 1/2 cup of water. Pour over chicken and top with
pie crust. Bake at 425 degrees fir 45 minutes.
Coconut Curried Chicken
2 pounds boneless, skinless chicken breasts, cut into 1/2 inch chunks
1 tsp salt and pepper to taste
2 Tbsp vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14oz) can lite coconut milk
1 (14.5oz) can stewed tomatoes
3 packets splenda
Season chicken peices with salt and pepper
Heat oil and curry powder in a large skillet over medium heat for two minutes.
Stir in onions and garlic and cook for 1 minute longer. Add chicken, toossing lightly to coat with curry oil. Let cook 7-10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, and splenda into pan and stir to combine. Cover and simmer
on medium high heat, stirring occasionally for approximately 30-40 minutes.
2 pounds boneless, skinless chicken breasts, cut into 1/2 inch chunks
1 tsp salt and pepper to taste
2 Tbsp vegetable oil
2 Tbsp curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14oz) can lite coconut milk
1 (14.5oz) can stewed tomatoes
3 packets splenda
Season chicken peices with salt and pepper
Heat oil and curry powder in a large skillet over medium heat for two minutes.
Stir in onions and garlic and cook for 1 minute longer. Add chicken, toossing lightly to coat with curry oil. Let cook 7-10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, and splenda into pan and stir to combine. Cover and simmer
on medium high heat, stirring occasionally for approximately 30-40 minutes.
Lemon Garlic Jasmine Rice
2 cups Jasmine rice, uncooked
2 cups chicken broth
1 cup water
1-2 carrots, chopped
4-6 cloves garlic, finely chopped
1 Tbsp extra virgin olive oil
1 Tbsp butter
2 Tbsp lime juice, more to taste
Cilantro for garnish, optional
In a medium sauce pan, heat butter and EVOO until melted and bubbly. Add
garlic and carrots, saute' for approximately 4-5 minutes.
Add rice, chicken broth, water, And garlic/carrot mixture to rice cooker. Cover
and turn on.
Let the rice cooker cook 20-25 minutes.
Toss rice with lime juice and cilantro.
2 cups Jasmine rice, uncooked
2 cups chicken broth
1 cup water
1-2 carrots, chopped
4-6 cloves garlic, finely chopped
1 Tbsp extra virgin olive oil
1 Tbsp butter
2 Tbsp lime juice, more to taste
Cilantro for garnish, optional
In a medium sauce pan, heat butter and EVOO until melted and bubbly. Add
garlic and carrots, saute' for approximately 4-5 minutes.
Add rice, chicken broth, water, And garlic/carrot mixture to rice cooker. Cover
and turn on.
Let the rice cooker cook 20-25 minutes.
Toss rice with lime juice and cilantro.
Wednesday, March 7, 2012
Broiled Buffalo Wings with Blue Cheese Dip
2 pounds chicken drumettes
1/4 cup cayenne pepper sauce. preferably Texas Pete, plus more for serving
1 Tbsp fresh lemon juice
3 Tbsp low-sodium chicken broth
3 large ribs celery, cut into sticks
1 recipe Blue Cheese Dip (recipe follows)
Preheat the broiler.
Place the wings in a large pot and fill the pot with water to cover by about 2 inches. Bring to a boil. then continue to boil for 10 minutes. Drain.
Meanwhile, in a small bowl, combine the cayenne pepper sauce. lemon juice and broth. Reserve.
Transfer the wings to a broiler pan and broil 5-6 inches from the flame. until the skin begins to blister and brown,5-6 minutes. Turn the wings over and boril 4-5 minutes more.
Transfer the wings to a baking sheet, drizzle with the reserved sauce. and toss well to coat. Place the baking sheet under the broiler for 1 minute to heat the wings and sauce together.
Serve with extra hot sauce on the side, celery sticks and the blue cheese dip.
4 servings- 6pts +
6 servings-4pts +
per serving (yeild: 6)
Blue Cheese Dip
1/4 cup plain Greek-style nonfat yogurt
2 Tbsp Hellmann's light mayonaise
1 tsp white wine vinegar
1/3 cup crumbled reduced fat Treasure Cove blue cheese (1 1/2 oz)
1/4 tsp salt
In a small bowl, stir together the yogurt, mayonaise,vinegar, and blue cheese. Mash any very large chunks of blue cheese with the back of a spoon to integrate it into the dip.
Make the dip up to 3 days ahead and store in an airtight container in the refrigerator, Allow the dip to come to room temperature before serving.
4 servings
1 pts+ (per serving)
1/4 cup cayenne pepper sauce. preferably Texas Pete, plus more for serving
1 Tbsp fresh lemon juice
3 Tbsp low-sodium chicken broth
3 large ribs celery, cut into sticks
1 recipe Blue Cheese Dip (recipe follows)
Preheat the broiler.
Place the wings in a large pot and fill the pot with water to cover by about 2 inches. Bring to a boil. then continue to boil for 10 minutes. Drain.
Meanwhile, in a small bowl, combine the cayenne pepper sauce. lemon juice and broth. Reserve.
Transfer the wings to a broiler pan and broil 5-6 inches from the flame. until the skin begins to blister and brown,5-6 minutes. Turn the wings over and boril 4-5 minutes more.
Transfer the wings to a baking sheet, drizzle with the reserved sauce. and toss well to coat. Place the baking sheet under the broiler for 1 minute to heat the wings and sauce together.
Serve with extra hot sauce on the side, celery sticks and the blue cheese dip.
4 servings- 6pts +
6 servings-4pts +
per serving (yeild: 6)
Blue Cheese Dip
1/4 cup plain Greek-style nonfat yogurt
2 Tbsp Hellmann's light mayonaise
1 tsp white wine vinegar
1/3 cup crumbled reduced fat Treasure Cove blue cheese (1 1/2 oz)
1/4 tsp salt
In a small bowl, stir together the yogurt, mayonaise,vinegar, and blue cheese. Mash any very large chunks of blue cheese with the back of a spoon to integrate it into the dip.
Make the dip up to 3 days ahead and store in an airtight container in the refrigerator, Allow the dip to come to room temperature before serving.
4 servings
1 pts+ (per serving)
Pancakes with Berry Sauce
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/4 cup fat-free milk
1 tsp cooking oil
2 egg whites
Nonstick cooking spray
2 cups fresh or frozen unsweetened strawberries, thawed
1 Tbsp sugar
1 tsp vanilla
Quartered fresh strawberries (optional)
In a medium bowl combine whole wheat flour, all-purpose flour, sugar, baking powder and salt. Stir in milk and oil. In another bowl, beat egg whites until stiff (tips stand straight). Fold egg whites into flour mixture.
Lightly coat a griddle with nonstick cooking spray. Heat griddle over medium heat. For each pancake pour about 1/4 cup batter onto hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side); turn to second sides when pancakes have bubbly surfaces and slightly dry edges.
Meanwhile, in a blender container or good processor bowl combine strawberries, sugar, and vanilla. Cover and blend or process until smooth. In a small saucepan heat sauce until warm. If desired, top pancakes with quartered strawberries. Serve pancakes with sauce.
1/2 cup all purpose flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1/4 cup fat-free milk
1 tsp cooking oil
2 egg whites
Nonstick cooking spray
2 cups fresh or frozen unsweetened strawberries, thawed
1 Tbsp sugar
1 tsp vanilla
Quartered fresh strawberries (optional)
In a medium bowl combine whole wheat flour, all-purpose flour, sugar, baking powder and salt. Stir in milk and oil. In another bowl, beat egg whites until stiff (tips stand straight). Fold egg whites into flour mixture.
Lightly coat a griddle with nonstick cooking spray. Heat griddle over medium heat. For each pancake pour about 1/4 cup batter onto hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side); turn to second sides when pancakes have bubbly surfaces and slightly dry edges.
Meanwhile, in a blender container or good processor bowl combine strawberries, sugar, and vanilla. Cover and blend or process until smooth. In a small saucepan heat sauce until warm. If desired, top pancakes with quartered strawberries. Serve pancakes with sauce.
Double Toffee Coffee Cake
Cake
Preheat oven to 350'
2 cups self-rising flour
1 cup sugar
1 cup water
3/4 cup oil
2 tsp vanilla
4 eggs
1 pkg (3 1/2 oz) vanilla instant pudding mix (dry)
1 pkg (3 1/2 oz) butterscotch instant pudding mix (dry)
Brown Sugar Filling:
1 cup brown sugar
1 cup shopped pecans
1 Tbsp ground cinnamon
Combine cake ingredients and blend at slow speed of mixer until moistened. Then, beat for an additional 2 minutes at medium speed. Pour 1/3 batter into greased 9 x 13 pan. Combine ingredients for brown sugar filling and put about 1/3 of filling over cake batter. Add remaining batter. Top with remaining filling. Bake at 350' for 30-40 minutes.
Preheat oven to 350'
2 cups self-rising flour
1 cup sugar
1 cup water
3/4 cup oil
2 tsp vanilla
4 eggs
1 pkg (3 1/2 oz) vanilla instant pudding mix (dry)
1 pkg (3 1/2 oz) butterscotch instant pudding mix (dry)
Brown Sugar Filling:
1 cup brown sugar
1 cup shopped pecans
1 Tbsp ground cinnamon
Combine cake ingredients and blend at slow speed of mixer until moistened. Then, beat for an additional 2 minutes at medium speed. Pour 1/3 batter into greased 9 x 13 pan. Combine ingredients for brown sugar filling and put about 1/3 of filling over cake batter. Add remaining batter. Top with remaining filling. Bake at 350' for 30-40 minutes.
Creamy Raspberry-filled Angel Cake
1 cup boiling water
1 pkg (4serving size) sugar-free raspberry-flavored gelatin
1/2 cup cold water
1 pint (2 cups) raspberries
1 container(8ounces) frozen fat-free whipped topping, thawed
1 round(10 inches in diameter) angel food cake
Additional raspberries, if desired.
Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set.
Fold 1 pint raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set.
Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long thin serrated knife.) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake. Garnish with raspberries. Cover and refrigerate any remaining cake.
4 points plus
1 pkg (4serving size) sugar-free raspberry-flavored gelatin
1/2 cup cold water
1 pint (2 cups) raspberries
1 container(8ounces) frozen fat-free whipped topping, thawed
1 round(10 inches in diameter) angel food cake
Additional raspberries, if desired.
Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate about 1 hour or until thickened but not set.
Fold 1 pint raspberries and half of the whipped topping into gelatin mixture. Refrigerate about 15 minutes or until thickened but not set.
Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long thin serrated knife.) Fill layers with gelatin mixture. Spoon or pipe remaining whipped topping onto top of cake. Garnish with raspberries. Cover and refrigerate any remaining cake.
4 points plus
California Vegetable Soup
2-3 zucchini, sliced
1/2 each green and red peppers chopped
1/2 onion chopped
1-2 carrots sliced
1 stalk celery sliced
2-3 cans of various tomatoes, ie.crushed, stewed
2-3 cans chicken broth
basil and oregano
garlic
parsley and cilantro
v-8 to taste
opt. 1 potato chopped, a can of kidney beans
Combine in a soup pot. Heat until comes to a boil, turn heat down and simmer for a 45 min. to an hour.
0 points plus unless you add potato or beans.
1/2 each green and red peppers chopped
1/2 onion chopped
1-2 carrots sliced
1 stalk celery sliced
2-3 cans of various tomatoes, ie.crushed, stewed
2-3 cans chicken broth
basil and oregano
garlic
parsley and cilantro
v-8 to taste
opt. 1 potato chopped, a can of kidney beans
Combine in a soup pot. Heat until comes to a boil, turn heat down and simmer for a 45 min. to an hour.
0 points plus unless you add potato or beans.
Carnitas
Chicken
2 boneless, skinless chicken breasts cut into fourths
1 small can chopped green chilies
4 slices of a large onion chopped
Season with lemon pepper, and paprika
Spray a crockpot with Pam. Layer indredients, chicken, onions, and then chilies. Cook 5-6 hours on high or 8-10 hours on low.
Pork
1 lb. pork, cut off fat and cut into several large pieces
1 small can chopped green chilies
4 slices of a large onion chopped
Season with pepper, and chili powder
Spray a crockpot with Pam. Layer ingredients, pork, onions, and then chilies. Cook 5-6 hours oon high or 8-10 hours on low.
Both are 1 points plus per ounce
2 boneless, skinless chicken breasts cut into fourths
1 small can chopped green chilies
4 slices of a large onion chopped
Season with lemon pepper, and paprika
Spray a crockpot with Pam. Layer indredients, chicken, onions, and then chilies. Cook 5-6 hours on high or 8-10 hours on low.
Pork
1 lb. pork, cut off fat and cut into several large pieces
1 small can chopped green chilies
4 slices of a large onion chopped
Season with pepper, and chili powder
Spray a crockpot with Pam. Layer ingredients, pork, onions, and then chilies. Cook 5-6 hours oon high or 8-10 hours on low.
Both are 1 points plus per ounce
Sour Cream Coffee Cake
1 large egg
2 Tbsp canola oil
3/4 cup granulated sugar
1/2 cup reduced-fat sour cream
1/3 cup low-fat buttermilk
2 1/3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp five spice powder or cinnamon
1 1/2 cups fresh blueberries
1/4 cup packed dark brown sugar
1 tsp grated orange zest
2 Tbsp butter
Preheat the oven to 350'. Spray a 7 x 11 inch baking dish with nonstick spray.
In a small bowl, combine the egg, oil, and granulated sugar. Whisk until pale yellow, then whisk in the sour cream and buttermilk. In a large bowl, mix together 2 cups of the flour, the baking powder, and five-spice powder. Mix in the egg mixture. Pour the batter into the baking dish. then scatter the blueberries on top.
In a small bowl, combine the brown sugar, orange zest, butter, and the remaining 1/3 cup flour. Mix with the back of a fork until crumbly, then sprinkle over the batter. Bake until a tester inserted into the center of the cake comes out clean, about 45 minutes. Cool lightly
2 Tbsp canola oil
3/4 cup granulated sugar
1/2 cup reduced-fat sour cream
1/3 cup low-fat buttermilk
2 1/3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp five spice powder or cinnamon
1 1/2 cups fresh blueberries
1/4 cup packed dark brown sugar
1 tsp grated orange zest
2 Tbsp butter
Preheat the oven to 350'. Spray a 7 x 11 inch baking dish with nonstick spray.
In a small bowl, combine the egg, oil, and granulated sugar. Whisk until pale yellow, then whisk in the sour cream and buttermilk. In a large bowl, mix together 2 cups of the flour, the baking powder, and five-spice powder. Mix in the egg mixture. Pour the batter into the baking dish. then scatter the blueberries on top.
In a small bowl, combine the brown sugar, orange zest, butter, and the remaining 1/3 cup flour. Mix with the back of a fork until crumbly, then sprinkle over the batter. Bake until a tester inserted into the center of the cake comes out clean, about 45 minutes. Cool lightly
Key Lime Pie
1 reduced fat graham cracker crust
1 pkg sugar free lime gelatin
1/4 cup boiling water
1(8 oz) container fat-free cool whip
2 (6oz) key lime pie yogurt
In a large bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in cool whip with wooden spoon. Spread in crust. Refrigerate for at least 2 hours.
1 pkg sugar free lime gelatin
1/4 cup boiling water
1(8 oz) container fat-free cool whip
2 (6oz) key lime pie yogurt
In a large bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in cool whip with wooden spoon. Spread in crust. Refrigerate for at least 2 hours.
Jello Cream Cheese Delight
2 large packages Sugar-free gealtin (any flavor)
1-8oz tub fat-free cool whip
1-8oz fat-free cream cheese
10 packs Splenda
Prepare gelatin, let sit in fridge until firm. mix cool whip, cream cheese, and Splenda with mixer.
Pour on top of gelatin for "frosting". Let chill. Serve.
1-8oz tub fat-free cool whip
1-8oz fat-free cream cheese
10 packs Splenda
Prepare gelatin, let sit in fridge until firm. mix cool whip, cream cheese, and Splenda with mixer.
Pour on top of gelatin for "frosting". Let chill. Serve.
Beans with Kielbasa
1 medium green bell pepper, chopped
4 -15 1/2 oz cans great northern beans
4-15 1/2 oz cans pinto beans
2-14 1/2 oz cans stewed tomatoes or diced tomatoes with green chilies
2- 8oz cans tomato sauce
1 large chopped onion
2-lb reduced fat kielbasa, cut into 1 inch pieces
1 clove garlic, minced
1/4 tsp black pepper
Combine all ingredients in a slow cooker. Cover and cook on low for 6-8 hrs.
4 -15 1/2 oz cans great northern beans
4-15 1/2 oz cans pinto beans
2-14 1/2 oz cans stewed tomatoes or diced tomatoes with green chilies
2- 8oz cans tomato sauce
1 large chopped onion
2-lb reduced fat kielbasa, cut into 1 inch pieces
1 clove garlic, minced
1/4 tsp black pepper
Combine all ingredients in a slow cooker. Cover and cook on low for 6-8 hrs.
Sunday, February 5, 2012
Skinny Buttermilk Mashed Potatoes with Chives
5 servings 4pt
2 lbs Yukon Gold Potatoes, peeled and cubed
3/4 cup + 2 Tbsp low-fat buttermilk
1 Tbsp light butter
salt and pepper to taste
1/4 cup fresh chives
Put Potatoes in a large pot with salt and enough water to cover. Bring to boil.. Cover and reduce heat. Simmer for 20 minutes or until tender. Drain and return to pot.
Add buttermilk, butter and remaining ingredients. Mash until smooth. Season with salt and pepper.
2 lbs Yukon Gold Potatoes, peeled and cubed
3/4 cup + 2 Tbsp low-fat buttermilk
1 Tbsp light butter
salt and pepper to taste
1/4 cup fresh chives
Put Potatoes in a large pot with salt and enough water to cover. Bring to boil.. Cover and reduce heat. Simmer for 20 minutes or until tender. Drain and return to pot.
Add buttermilk, butter and remaining ingredients. Mash until smooth. Season with salt and pepper.
Roasted Eggplant Parmesan
Slice eggplant into rounds and place on a baking sheet.
Mist rounds on both sides with Olive Oil spray and lightly sprinkle with kosher salt.
Roast in over at 400 for 20 minutes. Top each with marinara sauce, shredded part-skim Mozzarella cheese, grated parmesan, pinch of oregano and crushed red pepper flakes.
Pop back in oven 5-10 minutes or until cheese is hot and bubbly.
Mist rounds on both sides with Olive Oil spray and lightly sprinkle with kosher salt.
Roast in over at 400 for 20 minutes. Top each with marinara sauce, shredded part-skim Mozzarella cheese, grated parmesan, pinch of oregano and crushed red pepper flakes.
Pop back in oven 5-10 minutes or until cheese is hot and bubbly.
Cauliflower popcorn
Break one large head Cauliflower into small florets. Toss with 1 Tbsp Olive Oil and 1/2 tsp garlic salt; Transfer to a greased baking sheet. Bake at 400 for 15-18 minutes or until tender, stirring once. Sprinkle with 1 Tbsp grated Parmesan cheese.
Frozen Mini Cinnamon Coffee Cheesecakes
12 servings 1 pt
12 ginger snaps
2 Tbsp Decaffeinated Instant Coffee
1 Tbsp Water
1/2 cup splenda
8 oz light cream cheese
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups thawed cool whip
1 cup fresh raspberries
Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
Mix coffee granules and water in large bowl until coffee is dissolved. Add splenda, cream cheese, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in cool whip.
Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
Remove from freezer about 10 minutes before serving to soften slightly.
12 ginger snaps
2 Tbsp Decaffeinated Instant Coffee
1 Tbsp Water
1/2 cup splenda
8 oz light cream cheese
1 tsp vanilla extract
1/4 tsp ground cinnamon
1 1/2 cups thawed cool whip
1 cup fresh raspberries
Line 12 muffin cups with paper liners. Place one cookie in each paper cup. Set aside.
Mix coffee granules and water in large bowl until coffee is dissolved. Add splenda, cream cheese, vanilla and cinnamon. Beat with wire whisk until well blended. Gently stir in cool whip.
Spoon evenly over cookies in muffin pan. Top each cheesecake evenly with raspberries. Cover and freeze for 3 hours or overnight.
Remove from freezer about 10 minutes before serving to soften slightly.
Yogurt Jello
4 servings 1 pt
1 box lemon jello
1 cup boiling water
1 cup lemon yogurt
Mix jello and water. Add yogurt and chill.
1 box lemon jello
1 cup boiling water
1 cup lemon yogurt
Mix jello and water. Add yogurt and chill.
Almond Chocolate Chip Cookies
Preheat oven to 350. Line 3 large baking sheets with parchment paper. Mix 1 cup almond flour, 1/4 tsp baking soda, and 1/4 tsp salt in medium bowl. Whisk 2 Tbsp canola oil, 2 Tbsp amber agave nectar, and 1/2 tsp vanilla extract in small bowl. Stir agave mixture into almond flour mixture until blended. Stir in 1/4 cup bittersweet or semisweet chocolate chips and 1/4 cup sliced almonds. Drop dough by teaspoonfuls onto each baking sheet, 2 inches apart. Bake 1 sheet of cookies until golden, 7-8 minutes. Let cool on sheet on rack 5 minutes. Transfer cookies to racks and let cool completely. Repeat with remaining cookies.
Fruit Salad
1 can pineapple chunks w/juice
1 can peaches sliced w/juice
1 can mixed fruit w/juice
1 box vanilla or coconut instant pudding
Mix all and chill.
1 can peaches sliced w/juice
1 can mixed fruit w/juice
1 box vanilla or coconut instant pudding
Mix all and chill.
MIRACLE MASHIES
5 servings 2pt
1 large potato peeled and cubed
3 cups cauliflower florets
3 Tbsp fat-free half and half
1 Tbsp light whipped butter
salt and pepper
1/2 tsp crushed garlic, optional
Bring a large pot of water to a boil. Add potato and cauliflower. Return to boil and reduce heat to medium. Simmer until very tender, 15-20 minutes.
Remove and drain. Transfer to a large bowl. Add half and half, salt, pepper and garlic. Mash all together until blended.
1 large potato peeled and cubed
3 cups cauliflower florets
3 Tbsp fat-free half and half
1 Tbsp light whipped butter
salt and pepper
1/2 tsp crushed garlic, optional
Bring a large pot of water to a boil. Add potato and cauliflower. Return to boil and reduce heat to medium. Simmer until very tender, 15-20 minutes.
Remove and drain. Transfer to a large bowl. Add half and half, salt, pepper and garlic. Mash all together until blended.
Broccoli Cashew Salad
3 pt = 1/2 cup
3 cups broccoli chopped
1/2 cup raisins
1/4 cup onion finely chopped
6 Tbsp Cashews chopped
1/4 cup Real Bacon Bits
1/2 cup fat-free mayo
1 Tbsp white Vinegar
1/4 cup splenda
In a large bowl combine broccoli, raisins, onion, cashews and bacon. In a small bowl combine mayo, vinegar and splenda. Combine mixtures, tossing gently to coat. Cover and refrigerate for at least 30 minutes.
3 cups broccoli chopped
1/2 cup raisins
1/4 cup onion finely chopped
6 Tbsp Cashews chopped
1/4 cup Real Bacon Bits
1/2 cup fat-free mayo
1 Tbsp white Vinegar
1/4 cup splenda
In a large bowl combine broccoli, raisins, onion, cashews and bacon. In a small bowl combine mayo, vinegar and splenda. Combine mixtures, tossing gently to coat. Cover and refrigerate for at least 30 minutes.
Roasted Asparagus
2 servings 2 pt
1 lb Fresh Asparagus trimmed
1 1/2 tsp Olive Oil
1 Tbsp Balsalmic Vinegar
Preheat oven to 500. In a shallow bowl toss asparagus until coated with oil, salt, and pepper. Place in baking pan. Roast asparagus, shaking every 2 minutes until tender and lightly brown for about 10 minutes. Drizzle with vinegar.
1 lb Fresh Asparagus trimmed
1 1/2 tsp Olive Oil
1 Tbsp Balsalmic Vinegar
Preheat oven to 500. In a shallow bowl toss asparagus until coated with oil, salt, and pepper. Place in baking pan. Roast asparagus, shaking every 2 minutes until tender and lightly brown for about 10 minutes. Drizzle with vinegar.
Crunchy Pea Salad
2 pkgs frozen peas thawed
2 cups celery sliced
1 cup radishes chopped
1/2 cup scallions thin sliced
1 1/2 cup fat-free sour cream
2 Tbsp oil
2 Tbsp dijon mustard
1 tsp salt
1/4 tsp pepper
Combine vegetables. Mix remaining ingredients and pour over vegetables and chill.
2 cups celery sliced
1 cup radishes chopped
1/2 cup scallions thin sliced
1 1/2 cup fat-free sour cream
2 Tbsp oil
2 Tbsp dijon mustard
1 tsp salt
1/4 tsp pepper
Combine vegetables. Mix remaining ingredients and pour over vegetables and chill.
Sausage Pinwheels
1 roll Jenny O Turkey Sausage Reduced-fat cream cheese
Rotel-mild
Reduced-fat crescent rolls
Cook sausage and drain well. Add cream cheese and stir, add rotel and stir.
Cut crescent rolls in half. Put 1 tsp of sausage mixture on each crescent roll half.
Fold crescent roll around mix.
Bake at 350 for 10 minutes or until golden brown.
Rotel-mild
Reduced-fat crescent rolls
Cook sausage and drain well. Add cream cheese and stir, add rotel and stir.
Cut crescent rolls in half. Put 1 tsp of sausage mixture on each crescent roll half.
Fold crescent roll around mix.
Bake at 350 for 10 minutes or until golden brown.
ChocolateRice Cake Delight
2 servings 2pt
2 Chocolate Rice Cakes
1/2 tsp cocoa
1/2 cup cool whip
1/2 pk splenda
2 strawberries sliced
Mix cocoa,cool whip and splenda. Spread on rice cakes and top with strawberries.
2 Chocolate Rice Cakes
1/2 tsp cocoa
1/2 cup cool whip
1/2 pk splenda
2 strawberries sliced
Mix cocoa,cool whip and splenda. Spread on rice cakes and top with strawberries.
Grape Salad
1 bunch Seedless Red Grapes small
8 oz light cream cheese
8 oz light sour cream
1 cup splenda
1/2 cup pecans
Mix cream cheese, sour cream and splenda until smooth. Add grapes and mix by hand.
Spray pecans with pam, sprinkle cinnamon and bake for 10 min at 275. mix with rest and chill.
8 oz light cream cheese
8 oz light sour cream
1 cup splenda
1/2 cup pecans
Mix cream cheese, sour cream and splenda until smooth. Add grapes and mix by hand.
Spray pecans with pam, sprinkle cinnamon and bake for 10 min at 275. mix with rest and chill.
Orange Fluff
10 servings 1 pt
16 oz fat-free cool whip
16 oz fat-free Plain or vanilla yogurt
1 large can crushed pineapple drained
1 large can mandarin oranges drained
2 pkgs fat-free instant vanilla pudding
In a large bowl combine cool whip and yogurt. Add fruit and combine well. Add pudding and stir well. Chill at least one hour.
16 oz fat-free cool whip
16 oz fat-free Plain or vanilla yogurt
1 large can crushed pineapple drained
1 large can mandarin oranges drained
2 pkgs fat-free instant vanilla pudding
In a large bowl combine cool whip and yogurt. Add fruit and combine well. Add pudding and stir well. Chill at least one hour.
Seafoam Salad
2 cups crushed Pineapple in unsweetened juice
2 box lemon jello
2/3 cup cold water
16 oz light and lively cottage cheese
1-3 tsp mayo
Bring pineapple to boil. Remove from stove and add jello stirring until dissolved. Add cold water. Stir and cool to room temp. Mix cheese and mayo with mixer and add to jello. Chill until frim in glass dish.
2 box lemon jello
2/3 cup cold water
16 oz light and lively cottage cheese
1-3 tsp mayo
Bring pineapple to boil. Remove from stove and add jello stirring until dissolved. Add cold water. Stir and cool to room temp. Mix cheese and mayo with mixer and add to jello. Chill until frim in glass dish.
Golden Glow Salad
1 pkg orange jello
1/2 tsp salt
1 1/2 cup boiling water
8 oz crushed pineapple
1 Tbsp lemon Juice
1 cup carrots shredded
1/3 cup pecans chopped
Dissolve jello with salt in boiling water. Add pineapple and lemon juice. Chill until slightly thickened. Fold in carrots and pecans. Pour into casserole dish. Chill until set.
1/2 tsp salt
1 1/2 cup boiling water
8 oz crushed pineapple
1 Tbsp lemon Juice
1 cup carrots shredded
1/3 cup pecans chopped
Dissolve jello with salt in boiling water. Add pineapple and lemon juice. Chill until slightly thickened. Fold in carrots and pecans. Pour into casserole dish. Chill until set.
Creamsicle Mousse
4 servings 3 pt
1 Box orange jello
2 cups water divided
1 box white chocolate instant pudding
1 can mandarin oranges drained
8 oz fat-free cool whip
Mix and dissolve jello in 1 cup boiling water.
Add 1 cup cold water and let sit 5 minutes. Using electric mixer beat in pudding and mix until well combined. Fold in oranges and cool whip. Chill.
1 Box orange jello
2 cups water divided
1 box white chocolate instant pudding
1 can mandarin oranges drained
8 oz fat-free cool whip
Mix and dissolve jello in 1 cup boiling water.
Add 1 cup cold water and let sit 5 minutes. Using electric mixer beat in pudding and mix until well combined. Fold in oranges and cool whip. Chill.
Cabbage-Pineapple Slaw
3 cups shredded Cabbage
8 oz pineapple Tidbits in own juice, drained
1 cups apples diced
1/2 cup celery chopped
1/4 cup raisins
1/2 cup mayo
Combine
8 oz pineapple Tidbits in own juice, drained
1 cups apples diced
1/2 cup celery chopped
1/4 cup raisins
1/2 cup mayo
Combine
Good for you drink
0 pt
3 handfuls Spinach (fresh or frozen)
2 leafs Kale
3 cups frozen Berries (any)
1 banana sliced
1 apple sliced
2 cups grapes seedless
Blend
3 handfuls Spinach (fresh or frozen)
2 leafs Kale
3 cups frozen Berries (any)
1 banana sliced
1 apple sliced
2 cups grapes seedless
Blend
Chocolate Shake
3 pt
1 cup skim milk
2 Tbsp sugar-free Chocolate Pudding
1 Tbsp sugar-free cool whip
1 tsp vanilla
8 ice cubes
Blend and enjoy
1 cup skim milk
2 Tbsp sugar-free Chocolate Pudding
1 Tbsp sugar-free cool whip
1 tsp vanilla
8 ice cubes
Blend and enjoy
Crescent Bites
8 servings 3 pt
Crescent Rolls
W W string cheese
16 turkey pepperoni slices
Spread and divided rolls. Put 2 slices of pepperoni and divided string cheese on top. Roll and spray with butter spray. Bake as directed.
Crescent Rolls
W W string cheese
16 turkey pepperoni slices
Spread and divided rolls. Put 2 slices of pepperoni and divided string cheese on top. Roll and spray with butter spray. Bake as directed.
Biscuits
4 servings 2pt
3/4 cup flour self rising
3 Tbsp fat free yogurt
6 Tbsp skim milk
Mix all and bake at 350 for 18-20 minutes.
3/4 cup flour self rising
3 Tbsp fat free yogurt
6 Tbsp skim milk
Mix all and bake at 350 for 18-20 minutes.
Skinny Taco Dip
24 servings 2 pt
8 oz reduced fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz mild salsa
1 pkg taco seasoning
2 cups lettuce shredded
2 large tomatoes diced
1 cup reuced fat shredded cheddar cheese
2.25 oz black olives
In a bowl combine cream cheese, sour cream, salsa and taco seasoning. Mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with lettuce, tomatoes, cheese and olives, Serve with tortilla chips.
8 oz reduced fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz mild salsa
1 pkg taco seasoning
2 cups lettuce shredded
2 large tomatoes diced
1 cup reuced fat shredded cheddar cheese
2.25 oz black olives
In a bowl combine cream cheese, sour cream, salsa and taco seasoning. Mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with lettuce, tomatoes, cheese and olives, Serve with tortilla chips.
Eggplant Parmigana
4 servings 4 pt
1 medium eggplant
1/3 cup seasoned bread crumbs, italian-style
1 Tbsp grated Parmesan Cheese
1 tsp Italain Seasoning
1/4 tsp Garlic Powder
2 large egg whites, lightly beaten
1 1/2 cup can tomato sauce
1/2 cup part-skim shredded mozzarella cheese
Preheat oven to 350. Coat a 9 x 13 baking dish with cooking spray. Set aside.
Combine bread crumbs, Parmesan cheese, seasoning and garlic powder in medium bowl; set aside, Remove skin from eggplant and trim off ends; slice eggplant into 1/2" 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 prepaared baking dish, add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 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.
1 medium eggplant
1/3 cup seasoned bread crumbs, italian-style
1 Tbsp grated Parmesan Cheese
1 tsp Italain Seasoning
1/4 tsp Garlic Powder
2 large egg whites, lightly beaten
1 1/2 cup can tomato sauce
1/2 cup part-skim shredded mozzarella cheese
Preheat oven to 350. Coat a 9 x 13 baking dish with cooking spray. Set aside.
Combine bread crumbs, Parmesan cheese, seasoning and garlic powder in medium bowl; set aside, Remove skin from eggplant and trim off ends; slice eggplant into 1/2" 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 prepaared baking dish, add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 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.
Taco Casserole
8 servings 7 pt
1 lb ground chicken breast
1/2 cup onions chopped
1/2 cup bell peppers chopped
1 garlic clove
1 pkg taco seasoning mix
8 oz taco sauce
1 cup fat-free sour cream
1 cup fat-free cottage cheese
1 cup low-fat tortilla chips, broken up
1 cup low-fat shredded cheddar cheese
3/4 cup salsa
Heat oven to 400.Spray a 2-quart casserole dish with cooking spray; set aside. In a skillet cook chicken, onion, peppers and garlic until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the tortilla chips in the bottom of casserole dish. Add meat mixture to cover the chips, cover the meat with sour cream mixture. Sprinkle with cheese and remaining chips.
Bake uncovered for 30 minutes or until cheese has melted. Top with salsa.
1 lb ground chicken breast
1/2 cup onions chopped
1/2 cup bell peppers chopped
1 garlic clove
1 pkg taco seasoning mix
8 oz taco sauce
1 cup fat-free sour cream
1 cup fat-free cottage cheese
1 cup low-fat tortilla chips, broken up
1 cup low-fat shredded cheddar cheese
3/4 cup salsa
Heat oven to 400.Spray a 2-quart casserole dish with cooking spray; set aside. In a skillet cook chicken, onion, peppers and garlic until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the tortilla chips in the bottom of casserole dish. Add meat mixture to cover the chips, cover the meat with sour cream mixture. Sprinkle with cheese and remaining chips.
Bake uncovered for 30 minutes or until cheese has melted. Top with salsa.
Mushroom Taco
3 servings 6 pt
1 1/2 cup Mushrooms chopped fine
1/4 cup water
4 tsp Taco Seasoning
1/2 cup Shredded Lettuce
2 Tbsp fat-free Zesty Italian Dressing
1 medium Tomato chopped
3 crunchy taco shells, baked
Place mushrooms, water and taco season in frying pan. Bring to a boil. Reduce heat to simmer. Let simmer until liquid dissolves, about 10 minutes. Mix lettuce, dressing and tomato, place on top of mushroom mixture in taco shell.
1 1/2 cup Mushrooms chopped fine
1/4 cup water
4 tsp Taco Seasoning
1/2 cup Shredded Lettuce
2 Tbsp fat-free Zesty Italian Dressing
1 medium Tomato chopped
3 crunchy taco shells, baked
Place mushrooms, water and taco season in frying pan. Bring to a boil. Reduce heat to simmer. Let simmer until liquid dissolves, about 10 minutes. Mix lettuce, dressing and tomato, place on top of mushroom mixture in taco shell.
Pineapple Chicken
6 servings 8pt
6 Boneless chicken thighs
4 cups carrots, bite size
1 cup Heinz 57 Sauce
2 cups can Pineapple, w/juice
3 cups cooked white rice
Heat oven to 350, place chicken and carrots in baking dish, salt and pepper to taste. Cook 30 minutes, drain, mix Heinz 57 and juice from pineapple. Pour over chicken, cook 30 minutes. Add pineapple and bake 10-15 minutes until warm. Serve over rice.
6 Boneless chicken thighs
4 cups carrots, bite size
1 cup Heinz 57 Sauce
2 cups can Pineapple, w/juice
3 cups cooked white rice
Heat oven to 350, place chicken and carrots in baking dish, salt and pepper to taste. Cook 30 minutes, drain, mix Heinz 57 and juice from pineapple. Pour over chicken, cook 30 minutes. Add pineapple and bake 10-15 minutes until warm. Serve over rice.
Un-stuffed cabbage
1 cup = 6pts
1 lb ground beef
1 med onion coarsely chopped
3 garlic cloves chopped fine
28oz stewed tomatoes
6 oz tomato paste
1 1/2 tsp dried parsley
1 tsp dried oregano
1 1/4 tsp salt
1/4 tsp pepper
1 small head cabbage shredded (8cups)
1 1/4 cups water
Brown ground beef and onions. Add garlic and cook about 1 minute. Drain fat. Add tomatoes and paste. Break up tomatoes. Stir in water and spices. Add cabbage and simmer until cabbage is done.
1 lb ground beef
1 med onion coarsely chopped
3 garlic cloves chopped fine
28oz stewed tomatoes
6 oz tomato paste
1 1/2 tsp dried parsley
1 tsp dried oregano
1 1/4 tsp salt
1/4 tsp pepper
1 small head cabbage shredded (8cups)
1 1/4 cups water
Brown ground beef and onions. Add garlic and cook about 1 minute. Drain fat. Add tomatoes and paste. Break up tomatoes. Stir in water and spices. Add cabbage and simmer until cabbage is done.
Stuffed Red/Orange Peppers
16 oz Ground Turkey
3 large sweet peppers
1 cup uncooked instant brown rice, cooked
2 cups tomato sauce/reserve 1/2 cup
1/4 cup egg beaters
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
Cut peppers in half remove seeds and membranes. Mix turkey, cooked rice, 1-1/2 cups tomato sauce, eggs
and spices. Spoon into peppers, place on microwave safe pan. Cover with wax paper and cook on high until peppers are tender about 15 minutes. Rearrange peppers half way thru cooking. Drain excess liquid from pan, top peppers with 1/2 cup tomato sauce and cook 2 more minutes.
3 large sweet peppers
1 cup uncooked instant brown rice, cooked
2 cups tomato sauce/reserve 1/2 cup
1/4 cup egg beaters
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
Cut peppers in half remove seeds and membranes. Mix turkey, cooked rice, 1-1/2 cups tomato sauce, eggs
and spices. Spoon into peppers, place on microwave safe pan. Cover with wax paper and cook on high until peppers are tender about 15 minutes. Rearrange peppers half way thru cooking. Drain excess liquid from pan, top peppers with 1/2 cup tomato sauce and cook 2 more minutes.
Gumbo Vegetable Soup
1 pkg frozen Gumbo-style vegetables
12 oz Morningstar farm veggie sausage crumbles
28 oz can tomatoes
15 oz can potatoes
15 oz can carrots
8 oz can tomato sauce
Use spices like garlic, garlic salt, season all, crushed red pepper, salt, pepper, minced onions.
12 oz Morningstar farm veggie sausage crumbles
28 oz can tomatoes
15 oz can potatoes
15 oz can carrots
8 oz can tomato sauce
Use spices like garlic, garlic salt, season all, crushed red pepper, salt, pepper, minced onions.
Baked Cheese Tilapia
4 servings 2 pt
1 small bag frozen Tilapia-do not thaw
1 cup mozzarella cheese
creole seasoning
lemon pepper
Sprinkle fish with creole and lemon pepper.
Cover and bake at 350 for 20-30 minutes. Sprinkle with cheese and recover and bake until cheese is melted.
1 small bag frozen Tilapia-do not thaw
1 cup mozzarella cheese
creole seasoning
lemon pepper
Sprinkle fish with creole and lemon pepper.
Cover and bake at 350 for 20-30 minutes. Sprinkle with cheese and recover and bake until cheese is melted.
Flounder in Wine
5 servings 2 pt
1 lb flounder, or other fish
1/2 tsp salt/dash pepper
1 can diced tomatoes
1/4 cup dry white wine
1/4 tsp basil
1/2 cup reduced-fat cheese
Place fish in dish sprayed with pam.Sprinkle with salt and pepper. Put tomatoes on top. Pour wine over fish; sprinkle with basil.
Bake at 350 for 20 minutes. Sprinkle with cheese and bake 5-10 minutes until fish flakes.
1 lb flounder, or other fish
1/2 tsp salt/dash pepper
1 can diced tomatoes
1/4 cup dry white wine
1/4 tsp basil
1/2 cup reduced-fat cheese
Place fish in dish sprayed with pam.Sprinkle with salt and pepper. Put tomatoes on top. Pour wine over fish; sprinkle with basil.
Bake at 350 for 20 minutes. Sprinkle with cheese and bake 5-10 minutes until fish flakes.
White Chili
8 servings 6 pt
1 lb chicken cut into 1/2 x 3" strips
salt and pepper to taste
2 Tbsp olive oil
1 med onion diced
2 garlic cloves minced
2-15 oz cans white beans drained/rinsed
1 cup corn drained/rinsed
4 oz can green chiles
2 tsp ground cumin
2 tsp chili powder
1/8 tsp cayenne pepper
3 cups water (plus more if needed)
2 Tbsp chopped Fresh cilantro
Season chicken with salt and pepper. Heat oil over high heat, add chicken and cook until brown, about 2-3 minutes. Lower heat to medium high and add onion and garlic. Cook until translucent, about 5-6 minutes. Add beans, corn, chiles, spices and water. Bring to boil, reduce heat to low and simmer about 1 hour, stirring occasionally.
Add more water as needed, about 1/2 cup at a time if the chili is too thick. Serve, top with sprinkling of cilantro.
1 lb chicken cut into 1/2 x 3" strips
salt and pepper to taste
2 Tbsp olive oil
1 med onion diced
2 garlic cloves minced
2-15 oz cans white beans drained/rinsed
1 cup corn drained/rinsed
4 oz can green chiles
2 tsp ground cumin
2 tsp chili powder
1/8 tsp cayenne pepper
3 cups water (plus more if needed)
2 Tbsp chopped Fresh cilantro
Season chicken with salt and pepper. Heat oil over high heat, add chicken and cook until brown, about 2-3 minutes. Lower heat to medium high and add onion and garlic. Cook until translucent, about 5-6 minutes. Add beans, corn, chiles, spices and water. Bring to boil, reduce heat to low and simmer about 1 hour, stirring occasionally.
Add more water as needed, about 1/2 cup at a time if the chili is too thick. Serve, top with sprinkling of cilantro.
Bacon, Egg, & Cheddar Cups
4 servings 3 pt
4 slices canadian bacon
4 large eggs slightly beaten
1/4 cup tomatoes chopped
1/4 cup fat-free croutons crumbled
2 Tbsp shredded reduced-fat cheddar cheese
Preheat oven to 350. Place 1 slice canadian bacon in 8-10oz custard cup. Pour eggs evenly into cups. Top with tomatoes, croutons and cheddar.
Place cups on baking sheet and back until eggs are set, about 20 minutes. Garnish with parlsey.
4 slices canadian bacon
4 large eggs slightly beaten
1/4 cup tomatoes chopped
1/4 cup fat-free croutons crumbled
2 Tbsp shredded reduced-fat cheddar cheese
Preheat oven to 350. Place 1 slice canadian bacon in 8-10oz custard cup. Pour eggs evenly into cups. Top with tomatoes, croutons and cheddar.
Place cups on baking sheet and back until eggs are set, about 20 minutes. Garnish with parlsey.
Italian Salmon ( in the microwave )
Rinse fillet under cold water and pat dry with paper towel. Cut fillet into equal portions and place on microwaveable plate. Pour your favorite Italian Salad Dressing over the salmon portions. Place in microwave on medium heat for 10 minutes.
Pasta w/Mixed Vegetable Ragu
8 servings 7 pt
2 Tbsp olive oil
1 onion, chopped
3 garlic cloves, finely chopped
1 carrot finely chopped
1 zucchini finely chopped
1/2 red bell pepper finely chopped
6 mushrooms chopped
28 oz can crushed tomatoes
1 tsp dried oregano
1/2 cup chopped flat-leaf parsley
1/4 cup chopped fresh basil
1/2 tsp salt
1/4 tsp black pepper
16 oz box Whole-wheat spaghetti
Heat oil in large saucepan over medium heat. Add the onion and half the garlic, cook for 5 minutes. Add the carrot and cook until crisp-tender about 5 minutes. Add the zucchini, bell pepper and mushrooms stirring frequently until the mushroom juices are evaporated about 6 minutes.
Add the tomatoes, remaining garlic and spices. Simmer, stirring occasionally until thickened and the vegetables are very tender, about 30 minutes.
Serve over cooked spaghetti.
2 Tbsp olive oil
1 onion, chopped
3 garlic cloves, finely chopped
1 carrot finely chopped
1 zucchini finely chopped
1/2 red bell pepper finely chopped
6 mushrooms chopped
28 oz can crushed tomatoes
1 tsp dried oregano
1/2 cup chopped flat-leaf parsley
1/4 cup chopped fresh basil
1/2 tsp salt
1/4 tsp black pepper
16 oz box Whole-wheat spaghetti
Heat oil in large saucepan over medium heat. Add the onion and half the garlic, cook for 5 minutes. Add the carrot and cook until crisp-tender about 5 minutes. Add the zucchini, bell pepper and mushrooms stirring frequently until the mushroom juices are evaporated about 6 minutes.
Add the tomatoes, remaining garlic and spices. Simmer, stirring occasionally until thickened and the vegetables are very tender, about 30 minutes.
Serve over cooked spaghetti.
BQ Turkey Meatloaf
1 1/4 lb Ground Turkey
1/3 cup Bread crumbs
1 cup onions chopped
1/3 cup barbeque sauce
1 Tbsp Worcestershire Sauce
2 egg whites
1 tsp salt
1/4 tsp pepper
Mix and shape into loaf, spread an additional 1/4 cup of barbeque sauce on top. Bake at 350.
1/3 cup Bread crumbs
1 cup onions chopped
1/3 cup barbeque sauce
1 Tbsp Worcestershire Sauce
2 egg whites
1 tsp salt
1/4 tsp pepper
Mix and shape into loaf, spread an additional 1/4 cup of barbeque sauce on top. Bake at 350.
Cheese Burrito Topper
1 serving
1 Chicken breast
1/4 cup fat-free Refried Beans, heated
1/4 cup Shredded Romaine Lettuce
1 Tbsp Shredded reduced-fat Cheddar Cheese
1 Tbsp Light Sour Cream
Saute or grill chicken until cooked through. Top with remaining ingredients.
1 Chicken breast
1/4 cup fat-free Refried Beans, heated
1/4 cup Shredded Romaine Lettuce
1 Tbsp Shredded reduced-fat Cheddar Cheese
1 Tbsp Light Sour Cream
Saute or grill chicken until cooked through. Top with remaining ingredients.
Parmesean Chicken Cutlets
4 servings 4 pt
4 Chicken Breasts
1/4 cup Parmesean cheese
2 Tbsp Italian bread crumbs
1/8 tsp paprika
1 tsp Dried Parsley
1/2 tsp garlic powder
Preheat oven to 400. In plastic bag mix all except chicken. Transfer to wax paper. Rinse chicken and coat well with mixture. Put on nonstick cookie sheet and bake for 20-25 minutes.
4 Chicken Breasts
1/4 cup Parmesean cheese
2 Tbsp Italian bread crumbs
1/8 tsp paprika
1 tsp Dried Parsley
1/2 tsp garlic powder
Preheat oven to 400. In plastic bag mix all except chicken. Transfer to wax paper. Rinse chicken and coat well with mixture. Put on nonstick cookie sheet and bake for 20-25 minutes.
Taco Soup
1 lb hamburger cooked & drained
2 cans diced tomatoes w/basil/garlic/oregano
1 can corn
1 can kidney beans
1 can pinto beans
2 pkgs taco seasoning mix
Mix ingredients and simmer till heated through.
2 cans diced tomatoes w/basil/garlic/oregano
1 can corn
1 can kidney beans
1 can pinto beans
2 pkgs taco seasoning mix
Mix ingredients and simmer till heated through.
Chicken Fried Rice
6 servings 3 pt
4 large egg whites
1/2 cup onions chopped
2 small minced garlic buds
12 oz uncooked chicken breast, 1/2" pieces
1/2 cup carrots diced
2 cup brown rice cooked
1/2 cup frozen peas
3 Tbsp soy sauce
Coat skillet with cooking spray. Cook egg whites and set aside. Recoat skillet and saute' onion and garlic 2 minutes. Add chicken and carrots and cook about 5 minutes. Stir in egg whites, rice, peas and soy sauce and heat through.
4 large egg whites
1/2 cup onions chopped
2 small minced garlic buds
12 oz uncooked chicken breast, 1/2" pieces
1/2 cup carrots diced
2 cup brown rice cooked
1/2 cup frozen peas
3 Tbsp soy sauce
Coat skillet with cooking spray. Cook egg whites and set aside. Recoat skillet and saute' onion and garlic 2 minutes. Add chicken and carrots and cook about 5 minutes. Stir in egg whites, rice, peas and soy sauce and heat through.
Chicken Salsa
Crock Pot 10 servings 6 pt
1 1/2 lbs frozen Chicken Breast
1-15oz black beans, rinsed
2-26oz jar black beans & corn salsa
8oz fat-free cream cheese cubed
Place first 3 ingredients in crock pot, cook on low 8 or more hours.
Use spoon to cut up chicken. Stir in cream cheese until melted. Serve over brown rice.
( freezes well )
1 1/2 lbs frozen Chicken Breast
1-15oz black beans, rinsed
2-26oz jar black beans & corn salsa
8oz fat-free cream cheese cubed
Place first 3 ingredients in crock pot, cook on low 8 or more hours.
Use spoon to cut up chicken. Stir in cream cheese until melted. Serve over brown rice.
( freezes well )
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