Weight Watchers Recipes
I don't have any (yet) but I thought I start the thread!!!! So....here goes! |
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| This is my fave breakfast. It's actually a South Beach one but fits WW. I say it's 3 points. It travels well--I make it before I leave work and it's still good when I eat it an hour later.
1/2 cup egg substitute (2 points) 1 vegan sausage patty (I like Morningstar Farms) (1 point) fat-free shredded cheddar--I probably use 2 tablespoons (no points for this amount, but if you use more, there will be points) Spray non-stick skillet with Pam (or whatever coating you use). Cook patty in microwave about 20 seconds each side. Shred patty. Scramble egg in pre-heated skillet. Add patty and cheese when egg is just about done. Mix together. I then put this in a little container and take to work. YUM. I could eat this every day. |
| That really sounds good. I'll have to try it. And thanks for the Walgreen's popcorn tip!!!!!!! |
| I just ate this and it is really good.
One container WW vanilla yogurt (1 point) half a banana (half to one point depending on size) 2 graham cracker squares (1 point) Slice banana, crush graham crackers, mix with yogurt. Very filling |
| I made the egg, sausage, cheese thingie this morning. It was really good, and totally filling!!!!! I used Morningstar links, instead of patties. The links have more fiber. Thanks!!!! Tomorrow is my first weight loss (hopefully) weight in! |
| Deborah, remember, if you lose only a quarter of a pound, that's a stick of butter! |
| I have a ton of them a friend sent me by e-mail.
Table of Contents Chicken Recipes Page Crockpot Stuffing and Chicken 7 Easy Chicken and Rice 8 Garlic Rosemary Crockpot Chicken 9 Slow Cooked Garlic Chicken 10 Slow Cooker Chicken Merlot 11 Swiss Chicken Casserole 12 Crockpot Sour Cream Salsa Chicken 13 Crockpot Chicken Stroganoff 14 Chicken Cordon Bleu 15 Cheesy Crockpot Chicken 16 Chicken-Vegetable Chowder 17 King Ranch Chicken 18 Chicken A La King Casserole 19 Chicken & Dumplings 20 Arroz Con Pollo 21 Chicken Crepes 22 Grilled Cornmeal Crusted Chicken 23 Balsamic Glazed Chicken 24 Skillet Chicken Pot Pie 25 Lemon Fried Chicken 26 Double Herb Roasted Chicken and Potatoes 27 Crunchy Cheese Filled Chicken 28 Southern-Style Oven fried chicken 29 Parmesan Chicken Cutlets 30 Chicken 'N' biscuits 31 Chicken Pot Pie 32 Beef Recipes Lean Chicken Fried Steak wit h Gravy 33 Slow-Cooker Barbecue Beef Sandwiches 34 Beef and Veggie Stir Fry 35 Crockpot Beef & Peppers 36 Hot Texas Chili Soup 37 Teriyaki Steak 38 Salisbury Steak 39 Mashed Potato Beef Casserole 40 Crockpot Cowboy Casserole 41 Hamburger Casserole 42 Five Layer Casserole 43 Easy Steak Casserole 44 Duchess Layton’s Teriyaki Beef 45 Crockpot Beef Stew 46 Baked Salisbury Hamburger Steak 47 Beef and Pasta Stew 48 Hamburger Stroganoff 49 Table of Contents……Continued Beef Recipes, Continued Page Chili 50 Barbecued Turkey Joes 51 Chili Dogs 52 Meat Loaf Muffins 53 Philly Burgers 54 Pot Roast 55 Pork Recipes Dijon-Style Pork Tenderloin 56 Barbecued Pork 57 Peking Pork Chop 58 Corn, Ham and Potato Scallop 59 Pork Chop and Potato Casserole 60 Ham and Asparagus Casserole 61 Soups Voila Chicken Soup 62 Queso Soup 63 Chicken Rice Soup 64 Cavanagh's Cream of Poblano soup 65 Garden Vegetable Soup 66 Taco Soup 67 Breakfast Dishes Farmhouse Strata 68 Breakfast Burritos 69 Ham and Cheese Muffin 70 Apple Cinnamon Pancakes 71 Ham and Cheese Biscuits 72 Apple Cinnamon Popovers 73 Hawaiian Oatmeal 74 Maple Spice Oat Bran 75 Western Omelet 76 Biscuits 77 Other Recipes Tuna Noodle Casserole 78 Sausage Jambalaya 79 Saucy Shrimp and Pasta 80 Shrimp Bisque 81 Grilled Sandwich 82 Table of Contents……Continued Mexican Recipes Taco Soup #1 83 Taco Soup #2 84 Taco Chili 85 Taco Bell Nachos Bell Grande 86 Pork Chop Casserole Ole 87 Easy Bean Burritos 88 Chicken and Cheese Enchiladas 89 Beef Enchiladas 90 Crockpot Enchilada Layered Casserole 91 Chicken Cream Tacos 92 Mini bean Tostados 93 Mexican Casserole 94 Tortilla Roll ups 95 Tostitos Pie 96 Veggie Quesadillas 97 Bean Burritos 98 Pizza, Pasta and Italian Recipes Deep Dish Pizza 99 Best Big Pizza 100 Easy Muffin Pizza 101 Baked Rotini and Sausage 102 Crockpot Lasagna (to die for!!!) 103 Pasta Salad 104 Pasta Alfredo 105 Creamy Chicken Fettuccine 106 Creamed Spinach and Noodles 107 Broccoli Cheese Casserole 108 Spring Pasta Stir-fry 109 Pasta with Greens and Beans 110 Hungarian Noodles 111 Green Chili Chicken Lasagna 112 Easy Cheese Lasagna 113 Pizza Bread 114 Beef and Pepper Pizza 115 Ricotta and Tomato Tart 116 Spaghetti Casserole 117 Pizza Stuffed Potato 118 Table of Contents……Continued Chinese Page# Oriental Chicken Salad w/ Peanuts 119 Orange Chinese Chicken 120 Sweet and Sour Pork 121 Sweet and Sour Chicken 122 Side Dishes Apple Cider Carrots 123 Apple Glazed Carrots and Bacon 124 Marinated Asparagus 125 Oven Fried Sweet Potatoes 126 Roasted Green Beans 127 Sweet Potato Shoestring Fries 128 Twice Baked Potatoes 129 Green Bean and Mozzarella Salad 130 Grilled Asparagus 131 Low Point Macaroni Salad 132 Mexican Rice 133 Unfried Okra 134 Green Bean Casserole 135 Baked Onion Rings 136 1 Pt Cole Slaw 137 Bacon and Cucumber Salad 138 Baked Potato Soup 139 Creamy Corn Soup 140 Broiled Tomatoes 141 Turkey Potato Patties 142 Asparagus Vinaigrette 143 Parmesan Broccoli in Wine 144 Creamy Dijon Green Beans 145 Oven Fried Onion Rings 146 Corn with Chive Cream 147 Savory Corn Fritters 148 Spicy Oven Fried Potato Wedges 149 Potatoes and Green Bean Salad 150 Sweet Corn Bread 151 Strawberry Spinach Salad 152 Table of Contents……Continued Sweet Things Easy Fat Free Frosting 153 Frozen Strawberry-Pineapple Mousse 154 Peach Cobbler 155 Simple Apple Salad 156 Apple Ambrosia Salad 157 Augural Pear and Parmesan Salad 158 Banana Split Dessert 159 Banana, Strawberry and Pineapple Smoothie 160 Extremely Strawberry Smoothie 161 Angel Food Cake 162 Strawberry Angel Food Trifle 163 Diet Coke Cupcakes 164 Dump Cake 165 Candy Bar Salad 166 Chocolate Pie 167 Apple Cake 168 Banana Nut Crumb Cake 169 Fresh Plum Upside Down Torte 170 Pear Pecan Coffee Cake 171 Frosted Carrot Cake 172 Brownie 173 Cheesecake Ice-cream 174 Creamsicle Jell-O 175 Angel Food Fluff 176 Berry Cobbler 177 Banana Split Cake 178 Snicker Pie 179 Apple Pie 180 Mini Cherry Cheesecakes 181 Red, White and Blueberry Crisp 182 Chocolate-Cream Pie 183 Oatmeal Raisin Cookies 184 Baked Ice Cream 185 Apple Topped Tortillas 186 Pudding Pie Deluxe 187 Chocolate Iced Sponge Cake 188 Orange Poppy Cupcakes 189 Iced Apple Turnovers 190 Apple Wheat Bread Pudding 191 Cinnamon Crisp Tortillas 192 Peanut Butter Cookies 193 Table of Contents……Continued Muffins Galore Blue Berry Muffins 194 Carrot Cake Muffins 195 Apple Bran Muffins 196 Banana Spice Muffins 197 Blueberry Peach Muffins 198 Carrot and Pineapple Muffins 199 Healthy Blueberry Muffins 200 Honey Graham Muffins 201 Maple Apple Muffins 202 Miniature Fruit Muffins 203 Morning Glories 204 Peach Gingerbread Muffins 205 Peanut Butter and Honey Muffins 206 Pear Oatmeal Muffins 207 Strawberry Muffins 208 Chocolate Pumpkin Muffins 209 Pumpkin Pumpkin Coffee Cake 210 Pumpkin Pie with Bisquick 211 Pumpkin Spice Spread 212 Pumpkin Pudding 213 Pumpkin Raisin nut Bread 214 Pumpkin Dessert 215 Crockpot Stuffing and Chicken Ingredients: 1 Pkg. Stove Top Stuffing 1 can % Fat Free Cream of Mushroom Soup ½ Cup Water 4 Boneless, Skinless Chicken Breasts Directions: 1. Mix first 3 ingredients together in crockpot. 2. Place defrosted chicken on top and cook on low for 7 hours. Serving Size/Points: This makes 4 servings. Each serving is 7 points. Chicken and Rice Bake Ingredients: 1 pound boneless, skinless chicken breasts (4 pieces) ¼ tsp. paprika ¼ tsp. black pepper 1 cup rice 1 can fat free cream of chicken soup 1 can fat free chicken broth Directions: 1. In a 9 x 13 glass dish (sprayed with fat free Pam) combine rice (uncooked), soup and broth, and spices. Snuggle chicken breasts in the mixture. 2. Cover with foil and Bake at 350 degrees for 1 hour. Serving Size/points: This makes 4 servings. Each serving is 6 points. Garlic Rosemary Crockpot Chicken Ingredients: 1 – 5 lb. Roasting chicken - - skinned 2 – 5 inch Sprigs rosemary 2 stalks celery with leaves – each cut into 4 pieces 2 small onions – quartered 16 garlic cloves 1 Tbsp. lemon juice ½ tsp. salt ½ tsp. pepper ½ tsp. paprika rosemary sprigs and lemons for garnish - - optional Directions: 1. Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Place rosemary, celery, 4 onion wedges, and 4 garlic cloves in cavity of chicken; tie legs together with twine. Place chicken breast side up, in a 4-quart electric crockpot; add remaining onion and garlic to cooker. Drizzle lemon juice over chicken; sprinkle with next 3 ingredients. Cover; cook on low heat for 8 hours. Discard rosemary. Serve chicken with vegetables and garlic. Garnish with additional rosemary and lemons, if desired. Serving Size/points: Each serving is 3 ounces chicken, 2 garlic cloves, 1 celery piece, and 1 onion wedge. This makes 8 servings. Each serving is 3.5 points. Slow Cooked Garlic Chicken Ingredients: 4 skinless chicken breast halves 1 tsp. salt 2 tsp. paprika 2 tsp. lemon pepper 1 large onion, sliced 10 cloves garlic (about 1 medium), unpeeled Directions: 1. Mix together salt, pepper, and paprika. Rub all over meat side of chicken breast. Place onion in crockpot. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in crockpot for about 6 hours or until juices run clear. Serving Size/points: This makes 4 servings. Each serving is 3 points. Slow Cooker Chicken Merlot Ingredients: 3 cups fresh mushrooms, sliced 1 onion, chopped 2 cloves garlic, minced 3 lbs. Skinless chicken pieces (breasts, thighs, drumsticks, all rinsed) ¾ cup chicken stock 6 oz. tomato paste ¼ cup dry red wine, such as Merlot, or can use chicken stock 2 Tbsp. quick cooking tapioca 2 tsp. sugar 1 ½ tsp. dried basil, crushed or 2 Tbsp. fresh, sniped 2 cups uncooked noodles (any kind) 2 Tbsp. grated parmesan cheese Directions: 1. Combine first 3 ingredients and salt and pepper to taste in a crockpot. Arrange chicken pieces over vegetables. 2. Combine stock and next 4 ingredients with salt and pepper to taste in a bowl. 3. Add dried basil if using. Pour over chicken. Cover and cook on low 7- hours or on high about 4 hours. Stir in fresh basil now if using. 4. Serve noodles, sprinkled with Parmesan cheese. Serving size/points: This makes 6 servings. Each serving is 8 points. Swiss Chicken Casserole Ingredients: 1 pkg. Stove top stuffing mix 4-6 boneless, skinless chicken breasts 4 slices of non fat Swiss cheese 1 can 98% fat free cream of mushroom soup Directions: 1. Place stovetop stuffing mix (dry ingredients) in sprayed crockpot (with fat free Pam). 2. Add Chicken breasts over stuffing mix. 3. Add the 4 slices of non-fat Swiss cheese over chicken pieces. 4. Spread cream of mushroom soup over the top of the chicken and cheese. 5. Drizzle ½ cup of warm water around the edges. 6. Cook on low in crockpot for 6 hours. If you prefer you can cook in oven at 350 degrees for 1 hour. Serving size/points: This makes 6 servings. Each serving is 6 points. Each serving yields 1 breast and ½ cup of stuffing. Crockpot Sour Cream Salsa Chicken Ingredients: 4 skinless, boneless chicken breast halves 1 pkg. Reduced sodium taco seasoning mix 1 cup salsa 2 Tbsp. cornstarch ¼ cup light sour cream Directions: 1. Spray the crockpot with cooking spray. 2. Add the chicken breasts. 3. Sprinkle chicken breasts with taco seasoning. 4. Top with salsa. 5. Cook on low for 6- hours. 6. When ready to serve, remove the chicken from the pot. Then place 2 Tbsp. cornstarch in a small amount of water. Stir well and then stir the mixture into the salsa sauce in the crockpot. Stir in ¼ cup of sour cream. Mix well and place the chicken back in the crockpot. Serving size/points: This makes 4 servings. Each serving is 4 points. Crockpot Chicken Stroganoff Ingredients: 6 skinless, boneless chicken breast halves 1 can 98% fat free cream of mushroom soup 16 oz. fat free sour cream 1 envelope onion soup mix, Lipton - - dry Your choice of egg noodles or rice (YOU WILL NEED TO ADD THESE POINTS!!!!) Directions: 1. Put frozen breasts in bottom of crockpot. Combine soup, sour cream, onion soup mix and pour over chicken. 2. Cook on low for 7 hours. 3. Pour over either noodles or rice. (1 cup cooked rice is 4 pts., 2 oz. noodles is 4 pts.) Serving Size/points: This makes 6 servings. Each serving is 4 points. Chicken Cordon Bleu Ingredients: 4-6 chicken breasts (pounded out thin about 3 oz. each) 4-6 pieces of 97% fat free ham 4-6 slices of fat free or 2% Swiss cheese 1 can 98% fat free cream of chicken soup ¼ cup non fat milk egg noodles (if you choose, you will have to adjust the points) Directions 1. Put ham and cheese on chicken and roll. Secure with a toothpick. 2. Place the chicken in the crockpot so it looks like a triangle. (You can layer the chicken if necessary.) 3. Mix the milk and soup and pour over top of the chicken. 4. Cover and cook 4 hours on low until chicken is no longer pink. 5. Serve over egg noodles if you choose. Serving Size/points: This makes 4-6 servings. Each serving is 5.5 points. Add additional points if served over egg noodles. Cheesy Crockpot Chicken Ingredients: 2 pounds boneless, skinless chicken breasts 2 cans 98% fat free cream of chicken soup 1 can 9% fat free cheese soup ¼ tsp. garlic powder Noodles or rice (your choice, need to add points accordingly) Directions: 1. Place chicken breasts in the crockpot. 2. Mix the soups together with the garlic powder and pour over chicken. 3. Cook on low for 6 to 8 hours until chicken is tender. 4. Serve over rice or noodles. (Rice is 4 points per cooked cup and noodles are 4 points for 2 oz.) Serving Size/points: This makes 8 servings. Each serving is 4.5 points. Add 1 cup of rice or 2 oz. noodles and it is 8.5 points per serving. Chicken Vegetable Chowder Ingredients: 1 pound boneless, skinless chicken thighs - - cut into 1” pieces 1 cup fresh baby carrots, cut into halves – lengthwise 1 cup sliced fresh mushrooms ½ cup chopped onion ½ cup water ¼ tsp. garlic powder 1/8 tsp. dried thyme leaves 1 – 14.5 oz. can ready to serve fat free chicken broth 1 can of 98% fat free cream of chicken and broccoli soup ½ cup milk 3 Tbsp. flour 1 – 9oz. pkg. Green Giant Harvest fresh cut broccoli - -thawed Directions: 1. In crock pot combine chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth. Mix well. 2. Cover; cook on low setting for 7-9 hours or until chicken is no longer pink. 3. Drain fat from crockpot. 4. In small bowl combine soup, milk and flour. Beat with wire whisk until smooth. 5. Add soup mixture and broccoli to crockpot over chicken. 6. Cover and cook an additional 30 minutes until broccoli is tender. Serving Size/points: This makes 5 servings. Each serving is 4 points. Each serving is about 1 ½ cups. King Ranch Chicken Go Lite Ingredients: 2 Tbsp. chili powder 8 oz. Velveeta cheese light 1 can 98% fat free cream of chicken soup 1 cup chicken broth 31 oz. stewed tomatoes 1 pound chicken breasts, boneless, skinless cooked and cubed 10 oz. Tortilla chips 1 medium onion 1 medium bell pepper 1 stalk celery Directions: 1. Sauté onion, pepper, and add cheese, seasoning mix, rotel and chicken. Heat thoroughly. 2. In 9 x 13 pan layer crushed chips, then sauce, then chips, and then sauce to complete. 3. Bake at 375 degrees for 15 minutes. Serving Size/points: This makes 8 servings. Each serving is 7.5 points each. Chicken a la King Casserole Ingredients: 8 oz. wide egg noodles 1 can 98% fat free cream of chicken soup 2/3 cup fat free evaporated milk 6 oz. light Velveeta cheese, cubed 2 cups cooked cubed chicken breast 1 cup chopped celery ¼ cup chopped green pepper 2 oz. jar pimentos drained 1 cup dried bread crumbs 1 Tbsp. melted butter ¼ slivered almonds Directions: 1. Cook noodles according to package directions. 2. In large saucepan combine soup and milk. 3. Cook over medium heat stirring for 2 minutes. Reduce heat stir in cheese until melted. 4. Add the chicken and the vegetables. 5. Add the drained noodles and mix well. 6. Place in a 2 qt. Baking dish sprayed with non-stick cooking spray. 7. Toss breadcrumbs with butter and sprinkle on top. 8. Sprinkle with almonds and bake uncovered for 10-15 minutes until heated through and golden. Serving Size/Points: This makes 8 servings. Each serving is 7 points. Chicken and Dumplings Ingredients: ½ cup chopped onion ½ cup chopped celery 2 garlic cloves, minced 2 Tbsp. light margarine ½ cup all purpose flour 2 tsp. Sugar 1 tsp. dried basil ½ tsp. pepper 4 cups 99% fat free chicken broth 1 cup frozen peas 4 skinless, boneless chicken breasts, cooked and cubed Dumplings: 2 cups reduced fat Bisquick 2 tsp. dried basil 2/3 cup milk Directions: 1. In a large saucepan, sauté onion, celery, and garlic in margarine until tender. 2. Add flour, sugar, salt, pepper, basil, and broth; bring to a boil. 3. Cook and stir for one minute; reduce heat. 4. Add peas and cook for 5 minutes, stirring constantly. 5. Stir in chicken. 6. Pour into a 9 x 13 baking dish. 7. For dumplings, combine Bisquick and basil in a bowl. Stir in milk with a fork until moistened. 8. Drop by Tablespoonfuls onto the casserole. (12 dumplings) 9. Bake uncovered at 350 for 30 minutes. Cover and bake another 10-15 minutes. Serving Size/points: This serves 6 people. Each serving is 7 points. Arroz Con Pollo Ingredients: 2 cups white rice 2 cans rotel 2 cans black beans 4 boneless chicken breasts, cubed and cooked 1 cup fat free cottage cheese 2 cups fat free mozzarella 1 cup sliced mushrooms 1 onion chopped Directions: 1. Throw all ingredients into crockpot and cook on low for 8 hours or on high for 4 hours. Chicken Crepes Ingredients: Crepes 1 cup nonfat milk ¾ cup unbleached, all purpose flour ¼ tsp. salt 2 eggs, lightly beaten 1 tsp. butter Filling 3 Tbsp. low fat butter ¼ cup unbleached, all purpose flour 1 can (12 oz) evaporated skim milk, heated ½ cup fat free chicken stock ¾ cup medium sweet sauterne 1 cup grated, reduced fat Swiss cheese ½ tsp. Worcestershire sauce 2 Tbsp. finely chopped parsley ¼ tsp. salt ¼ tsp. white pepper ¼ cup freshly grated parmesan cheese Directions: 1. Combine all crepe ingredients, except butter, in a blender and blend until thoroughly mixed. 2. To make the crepes, melt the tsp. of butter in a crepe or omelet pan over medium heat. 3. Tilt the pan to make sure the entire inner surface is covered. 4. Pour the melted butter into the blender with the other ingredients and mix well. 5. Pour just enough crepe batter into the pan to barely cover the bottom of the pan (about 2 Tbsp.) and tilt the pan from side to side to spread the batter evenly. 6. Cook over medium heat until the edges start to curl, then carefully turn the crepe using a spatula, and lightly brown the other side. Repeat until all batter is used, about 12 crepes. 7. To keep crepes pliable, place them in a covered dish as you make them. You will only need 8 of the crepes for this dish. Freeze remaining crepes or discard. 8. Preheat oven to 375 degrees. 9. Spray a 9 x 13-inch baking dish with a non-stick cooking spray and set aside. 10. To make the filing, melt the butter in a large skillet. 11. Add the flour and cook over medium-low heat, stirring constantly for 3 minutes. 12. Do Not brown 13. Add the hot milk and chicken stock and the sauterne and cook, stirring frequently, until thickened, about 5 minutes. 14. Add the cheese, Worcestershire sauce, parsley, salt and white pepper and mix well. 15. Combine the chicken and ½ of the sauce (about 1 ½ cups) and mix well. Set the remaining 1 ½ cups of the sauce aside. 16. Spoon about 1/3 cup of the mixture into the center of each crepe. Roll each crepe around the mixture and place it seam side down, in the prepared dish. 17. Spoon the remaining sauce over the crepes. 18. Sprinkle the Parmesan cheese evenly over the top. 19. Bake in the preheated oven until bubbly around the edges, about 8 minutes. Serving Size/points: This makes 8 servings. Each serving is 7 points. Grilled Cornmeal Crusted Chicken Ingredients: 6 boneless, skinless chicken breast halves 1 ¼ pounds roma tomatoes, cored and chopped 1 cup (about 1 ½ oz.) finely slivered augural 3 Tbsp. dried capers 2 Tbsp. lemon juice 1 Tbsp. olive oil 1 large egg ¾ cup yellow cornmeal ¼ cup grated parmesan cheese ½ tsp. pepper ¼ tsp. cayenne salt Directions: 1. Pound chicken breasts between waxed paper or plastic wrap until it is ¼ to 1/3 inch thick. 2. Combine tomatoes, augural, capers, lemon juice, and oil. 3. In a bowl, beat egg with 1 Tbsp. water to blend. 4. In another bowl, stir cornmeal, cheese, pepper and cayenne to blend. 5. Dip east breast half in egg mixture, turning to coat both sides, then in cornmeal mixture, turning to cover completely. 6. Place chicken in a well oiled barbecue grill. Close lid and cook until undersides are browned and meat is no longer pink in center of thickest part (cut to test), 5-6 minutes longer. 7. Arrange chicken on a platter or individual platters. 8. Spoon tomato mixture over chicken and add salt to taste. Serving Size/points: This makes 6 servings. Each serving is 6 points. Balsamic Glazed Chicken Ingredients: 6 boneless, skinless chicken breasts 1 Tbsp. vegetable oil ½ tsp. pepper 3 garlic cloves, chopped 1 ½ Tbsp. tomato paste ½ cup chicken stock 2/3 cup balsamic vinegar 1 Tbsp. honey 4 Tbsp. green onion tops, thinly sliced Directions: 1. In large fry pan, heat oil over medium-high heat. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides. 2. Remove chicken from pan and drain off any excess oil. 3. Add garlic to pan; sauté over medium heat for 2 minutes. 4. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. 5. Increase heat to medium high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to one cup. 6. Return chicken to pan; reduce heat to medium. 7. Cook, turning about 30 minutes or until liquid becomes a dark mahogany glaze and chicken is done. Serving Size/points: This makes 6 servings. Each serving is 3 points. Skillet Chicken Pot Pie Ingredients: 1 can 98% fat free cream of chicken soup 1 ¼ cups non fat milk, divided 1 pkg. (10 oz.) frozen mixed vegetables 2 cups diced cooked chicken ½ tsp. ground black pepper 1 cup buttermilk baking mix ¼ tsp. summer savory or parsley Directions: 1. Heat soup, 1 cup milk, vegetables, chicken and pepper in medium saucepan over medium heat until mixture comes to a boil. 2. Combine biscuit mix, summer savory, and 3 to 4 Tbsp. of milk until soft batter is formed. Drop batter by spoonfuls to make 6 dumplings. 3. Partially cover and simmer 12 minutes or until dumplings are cooked through, spooning liquid from potpie over dumplings once or twice while cooking. Serving Size/points: This makes 6 servings. Each serving is 5 points. Lemon Fried Chicken Ingredients: ¼ cup flour 1 tsp. salt 1 tsp. pepper ¼ tsp. paprika 6 boneless, skinless chicken breast halves 2 Tbsp. Brummel and Brown Yogurt Spread ½ Tbsp. minced garlic 1 large lemon, juiced 1 large lime, juiced 2 cups fresh sliced mushrooms 1 green onion, sliced ¼ cup white wine, optional Directions: 1. Mix flour, salt, pepper and paprika in plastic bag. 2. Add chicken three pieces at a time and shake well to coat. 3. Brown chicken in skillet in melted yogurt spread. 4. When browned, add garlic and juices. 5. When juice is almost gone add mushrooms and sauté for approximately 5 minutes. 6. Add green onions and wine, if desired and cook approximately 15 minutes until chicken is no longer pink and mushrooms have browned. 7. Serve with rice or fresh vegetables. Serving size/points: This makes 6 servings. Each serving is 3 points. Remember to adjust points if you are serving over rice. Double Herb Roasted Chicken and Potatoes Ingredients: 1 – 5 ½ pound roasting chicken 3 Tbsp. chopped fresh or 1 Tbsp. dried oregano, divided 2 garlic cloves, minced 8 fresh basil leaves 8 red potatoes, quartered lengthwise ¼ tsp. salt ¼ to ½ tsp. black pepper cooking spray Directions: 1. Preheat oven to 450 degrees. 2. Remove and discard giblets and neck from chicken. 3. Rinse chicken with cold water and pat dry. 4. Trim excess fat. 5. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. 6. Combine 2 Tbsp. chopped oregano and garlic cloves. 7. Rub seasoning mixture under loosened chicken skin and drumsticks. 8. Carefully place basil leaves under loosened skin. 9. Tie ends of legs with cord. 10. Lift wing tips up and over back; tuck under chicken. 11. Place chicken, breast side up, on a broiler pan coated with cooking spray. 12. Pierce skin several times with a meat fork. 13. Arrange potatoes on rack around chicken. 14. Coat the chicken and potatoes with cooking spray. 15. Sprinkle the chicken and potatoes with 1 Tbsp. oregano, salt and pepper. 16. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone. 17. Bake at 450 degrees for 30 minutes. 18. Reduce oven temperature to 350 and bake an additional 45 minutes until thermometer reads 180 degrees. 19. Cover chicken loosely with foil; let stand 10 minutes. 20. Discard skin. 21. Serve with roasted potatoes Serving Size/points: This makes 8 servings. Each serving is 5 points. Crunchy Cheese Filled Chicken Ingredients: 4 skinned chicken breast halves 3 oz. reduced fat sharp cheddar cheese 1 Tbsp. Dijon mustard 1 cup crushed corn flakes cereal 1 tsp. salt free spicy pepper seasoning 1 tsp. dried parsley flakes ½ cup nonfat buttermilk Directions: 1. Cut a deep 2-inch long slit in side of meaty portion of each breast. 2. Slice cheese into 4 portions and brush with mustard. 3. Place 1 piece of cheese into each slit, secure with wooden picks. 4. Combine cereal, seasoning and parsley. 5. Dip chicken into buttermilk then roll in cereal mixture. 6. Place chicken in a baking dish, which has been sprayed with nonstick spray. 7. Bake at 375 for one hour or until done. Serving Size/points: This makes 4 servings. Each serving is 7 points. Southern-Style Oven Fried Chicken Ingredients: 1/2 cup(s) all-purpose flour 1/4 tsp. table salt 1/8 tsp. cayenne pepper 3 oz buttermilk 3/4 cup(s) corn flakes crumbs 1 pound boneless, skinless chicken breast(s), four 4 oz pieces Directions: 1. Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside. Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls. 2. Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs. 3. Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving. Serving Size/Points: This recipe makes 4 servings. Each serving is 4. 5 points. Parmesan Chicken Cutlets Ingredients: 1/4 cup grated Parmesan cheese 2 Tbsp. Italian style dried bread crumbs 1/8 tsp. paprika 4 (4 oz) skinless, boneless chicken breasts Directions: 1. Preheat oven to 400 degrees. In resealable plastic bag, combine cheese, crumbs and paprika; shake well. 2. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides. Arrange on nonstick baking sheet; bake until chicken is cooked through, 20-25 minutes Serving Size/Points: This recipe makes 4 servings. Each serving is 3 points. This is best served over pasta. You will need to adjust points to the pasta. Chicken 'N' Biscuits Ingredients: 1/4 cup each chopped onion and celery 3 Tbsp. Whipped cream cheese 1 tsp. cornstarch 1/2 packet (about 1/2 tsp.) instant chicken broth and seasoning mix 3 oz. cooked, skinned, and boned chicken, cut into cubes 1/2 cup each frozen whole-kernel corn and finely diced red or green bell pepper Dash crushed red pepper 2 ready to bake refrigerated buttermilk flaky biscuits (1 oz. each); cut in half horizontally and baked according to package directions Directions: 1. Spray 1 quart saucepan with nonstick cooking spray and heat; add onion and celery and cook over medium-high heat, stirring frequently, until onion is translucent, about 1 minute. 2. In small mixing bowl combine 1/2 cup water, the cream cheese, cornstarch, add to onion-celery mixture. Reduce heat to medium and, using a wire whisk, cook stirring, until mixture thickens slightly, 2 to 3 minutes. 3. Add remaining ingredients except biscuits to onion-celery mixture and cook, stirring frequently, until corn is heated through, about 5 minutes. 4. To serve, arrange biscuit halves on serving platter and top with chicken mixture. Serving Size/Points: This recipe makes 2 servings. Each serving is 6 points. Chicken Pot Pie Ingredients: 2 tsp. Margarine 1 cup each sliced mushrooms and broccoli florets 1/2 cup each diced onion and sliced carrot 1/4 pound cooked, skinned and boned chicken, cubed 1 tsp. all-purpose flour 1/2 cup canned ready to serve low sodium fat free chicken broth 1 cup skim or nonfat milk 1 egg white 1/3 cup plus 2 tsp. buttermilk baking mix Directions: 1. In 9-inch nonstick skillet melt margarine; add vegetables and saute over medium heat until carrot is tender-crisp. 2 to 3 minutes. Add chicken and stir to combine. 2. Sprinkle flour over vegetable-chicken mixture and stir quickly to combine; cook, stirring constantly, for 1 minutes. Continuing to stir, gradually add broth; bring mixture to a boil. 3. Reduce heat to low and let simmer until mixture thickens, about 5 minutes. 4. Preheat oven to 350 degrees. In small mixing bowl add milk and egg white to baking mix and stir until thoroughly combined. 5. Spray 8-inch pie plate with nonstick cooking spray; spoon vegetable chicken mixture into plate. 6. Stir baking mix mixture and spread evenly over vegetable chicken mixture. Bake until topping is golden brown about 15 minutes. Serving Size/Points: This recipe makes 2 servings. Each serving is 8 points. Lean Chicken Fried Steak with Gravy Ingredients: 4 lean beef round cube steaks - - (3 0z. Each) ½ cup non fat buttermilk 1 cup flour - - reserve 1 Tbsp. 1 tsp. salt 1 tsp. black pepper - - or Montreal Steak seasoning 2 Tbsp. oil 2 Cups skim milk Directions: 1. Dip steaks into buttermilk to coat all sides. 2. Measure 1 Tbsp. of flour and set aside. 3. Combine flour, salt, and black pepper. 4. Dip buttermilk coated steaks into flour mixture so that flour sticks to all surfaces. 5. Set aside on wax paper for 20 minutes. 6. Heat a nonstick skillet over medium heat with 1 Tbsp. oil. (add remaining 1 Tbsp. oil if needed) 7. When oil is hot, add breaded steaks and cook on each side until golden (5 to 6 minutes). 8. Be careful when turning so that coating does not stick to pan. 9. Remove from pan and keep warm. 10. Combine milk and reserved Tbsp. of flour in a jar with a tight fitting lid. Shake well. 11. Stirring constantly, add milk mixture to skillet. 12. Be sure to scrap up any pieces of crust stuck to bottom. 13. This makes great gravy. 14. When all milk is stirred in, raise heat and bring mixture to a boil. 15. Lower heat and simmer until gravy thickens (about 3 to 5 minutes) 16. Continue stirring and adjust seasoning to taste with salt and pepper. 17. Serve gravy over steaks. Serving Size/points: This makes 4 servings. Each serving is 7 points. Slow Cooker Barbecue Beef Sandwiches Ingredients: 5 Tbsp. dark brown sugar - - divided ¾ tsp. black pepper 2 flank steaks - - (1 1/2 lb.) 1 cup chopped onion 1 cup tomato paste 3 Tbsp. Worcestershire sauce 3 Tbsp. Molasses 3 Tbsp. cider vinegar 1 Tbsp. chili powder 1 tsp. garlic powder 1 tsp. dry mustard 1 tsp. ground cumin ½ tsp. salt Red onion slices – optional Dill pickle slices – optional Directions: 1. Combine 1 Tbsp. brown sugar and pepper; rub over both sides of steaks. 2. Combine ¼ cup brown sugar, onion and next 9 ingredients (onion through salt) in a crockpot. 3. Add steaks; turn to coat. 4. Cover with lid; cook on high-heat setting for 1 hour. 5. Reduce heat to low; cook for another 7 hours. 6. Remove steaks; reserve sauce. 7. Shred steaks with forks. 8. Return shredded steaks to cooker; stir into sauce. 9. Spoon ½ cup steak mixture onto bottom half of each roll. 10. Top with onions and pickles, if desired. 11. Cover with tops of rolls. Serving Size/points: One serving is 4 oz of mixture. Each serving is 5.5 points. Be sure to add additional points for the rolls of your choice. Beef and veggie stir fry Ingredients: 1 ¼ lb. Lean sirloin beef 1 Tbsp. olive oil 4 Tbsp. soy sauce 1 Tbsp. brown sugar 1 Tbsp. cornstarch 2 Tbsp. water 1 medium onion, chopped 4 cloves garlic, minced ¼ tsp. ground ginger crushed red pepper 1 med. Crown of broccoli, chopped 8-10 spears asparagus, chopped 8 oz. snow peas 5-10 chopped baby carrots 1 cup rice Directions: 1. Cook rice as directed. 2. Slice beef into thin strips. 3. In a large skillet, heat olive oil. 4. Sauté onion and garlic until tender. 5. Add beef strips, and season as desired with pepper. 6. Stir fry for 3-4 minutes. 7. Add chopped veggies. 8. Stir fry for another 3-4 minutes. 9. In a small bowl, mix soy sauce, brown sugar, water and ginger. 10. Add to meat and veggies. 11. Stir well. 12. Cover and simmer until veggies are tender and sauce has thickened. 13. Serve immediately over cooked rice. Serving Size/points: This makes 4 servings. Each serving is 7 points. Crockpot Beef and Pepper Ingredients: 2 lbs. Lean round steak, trim all fat 2 green peppers, sliced thin 2 Tbsp. dried onions, (you can use 2 large fresh onions) 1 cup beef broth 2 Tbsp. low sodium soy sauce 1 tsp. Worcestershire sauce ½ tsp. ground ginger 1 clove garlic, minced Directions: 1. Cut the steak into serving size pieces. 2. Put the vegetables in the bottom of the crockpot, and then put the steak in a single layer on top of the vegetables. 3. Pour the rest of the ingredients over the top. 4. Cover and cook on low 8-10 hours or high for about 4 hours. Serving Size/points: This makes 8 servings. Each serving is 6 points. Hot Texas Chili Soup Ingredients: 12 oz. red kidney beans – cooked and drained 6 oz. ground turkey – cooked 3 cups canned stewed tomatoes – low sodium 2 cups tomato sauce 1 ½ cups chopped onions 1 cup canned green chilies, rinsed – drained and chopped 1 Tbsp. + 2 tsp. chili powder 1 ½ tsp. ground cumin 1 tsp. paprika 1 tsp. dried oregano ¼ tsp. hot pepper sauce Directions: 1. In a crockpot combine all ingredients and 2 cups of water. 2. Cover and cook on low 4 hours or on high for 2 hours, until onions are tender. 3. Ladle evenly into 6 soup bowls. Serving Size/points: This makes 6 servings. Each serving is 3 points. Teriyaki Steak Ingredients: 1 lb. Flank steak ¼ cup soy sauce 1 cup pineapple chunks in juice – drained, ¼ cup juice reserved 1 tsp. ginger root – grated 1 Tbsp. Sugar 1 Tbsp. oil 2 Garlic cloves – crushed 3 Tbsp. cornstarch 3 Tbsp. Water Directions: 1. Cut meat into 1/8 inch slices and place in a crockpot. 2. In a small bowl, combine soy sauce, reserved pineapple juice, ginger root, sugar, oil, and garlic. 3. Pour sauce mixture over meat. 4. Cover and cook on low 6 to 7 hours. 5. Turn control to high. 6. Stir in pineapple. 7. Combine cornstarch and water in a small bowl, and then add to the cooker. 8. Cook, stirring until slightly thickened. 9. Serve over rice. (Adjust points for rice – about 4 points per cup of cooked rice) Serving Size/points: This makes 6 servings. Each serving is 5 points. Salisbury Steak Ingredients: 1 medium onion sliced ½ pound fresh mushrooms, quartered 2 original flavor Boca burgers 1 cup Heinz Homestyle Savory Beef Gravy Directions: 1. Sauté onions until tender, add mushrooms, and cook until golden brown. 2. Thaw Boca burgers in microwave; add to onions and mushrooms. 3. Pour gravy over all and heat. Serving Size/points: This makes 2 servings. Each serving is 4.5 points. Mashed Potato Beef Casserole Ingredients: 2 slices bacon, diced 1 lb. Extra lean ground beef 1 large onion, chopped finely 1 large carrot, chopped finely 1 celery rib, chopped finely 3 Tbsp. all-purpose flour 1 cup fat free beef broth 1 Tbsp. Worcestershire sauce 1 tsp. dried tarragon ¼ tsp. pepper 3 cups mashed potatoes ¾ cup fat free cheddar cheese, shredded and divided Directions: 1. In a skillet, cook bacon until crisp; drain, reserving 1 tsp. of drippings. Set bacon aside. 2. Cook beef in dripping over medium heat until no longer pink; drain. 3. Toss onions, carrots, and celery in flour. 4. Add to skillet with broth, Worcestershire sauce, tarragon and pepper. 5. Bring to a boil; reduce heat. 6. Simmer, uncovered for 15-20 minutes or until vegetables are tender. 7. Add bacon; transfer to 2 qt. Baking dish. 8. Combine potatoes and ½ cup of cheese; spread over mixture. 9. Sprinkle with paprika and remaining cheese. 10. Bake uncovered at 350 for 20-25 minutes or until heated through. 11. Broil 4 inches from heat until bubbly. Serving Size/points: This makes 6 servings. Each serving is 7 points. Crockpot Cowboy Casserole Ingredients: 1 onion chopped 1 ½ lbs. Lean hamburger meat 3 large potatoes 1 can kidney beans 1 can 98% fat free tomato soup salt pepper garlic Directions: 1. Brown meat and put aside. 2. Put chopped onions in the bottom of the crockpot, layer with browned hamburger meat, sliced potatoes, kidney beans. Spread tomato soup over all. 3. Season as desired. 4. Cook on low 7-9 hours. 5. Stir, Serve and Enjoy. Serving Size/points: This makes 6 servings. Each serving is 6 points. Hamburger Casserole Ingredients: 1 lb. Extra lean ground beef 1 onion, diced 1 bell pepper, diced 1 beef bouillon cube in 1 cup hot water 12 oz. cooked no-yolk egg noodles 28 oz. diced tomatoes 1 can 98% fat free cream of mushroom soup 1 tsp. salt ½ tsp. pepper 1 Tbsp. sugar 2% shredded mild cheddar cheese Directions: 1. Cook noodles, set aside. 2. Brown beef, onion and pepper. 3. Add beef bouillon (melted in hot water). 4. Add tomatoes, soup, spices, and noodles. 5. Place in a casserole dish. 6. Cook on 350 for 30 minutes. 7. Remove and sprinkle with cheese. 8. Place back in oven for 15 minutes or until cheese is melted. Serving Size/points: This makes 12 servings. Each serving is 6 points. Five Layer Casserole Ingredients: 1 lb. Lean ground beef 2 cans French style green beans – no salt added 2 cans 98% fat free cream of chicken soup 1 cup light mozzarella cheese tator tots Directions: 1. Crumble the ground beef (cooked) onto the bottom of a 9 x 13 pan. 2. Layer the green beans, drained on top of the beef. 3. Sprinkle the cheese over the green beans. 4. Top the cheese with the cream of chicken soup – spread it as evenly as possible. 5. Cover the top with tator tots. 6. Bake on 400 degrees for 45-60 minutes. Serving Size/points: This makes 12 servings. Each serving is 6 points. Easy Steak Casserole Ingredients: 24 oz. lean round steak, cut in chunks ½ pkg. Dry onion soup mix 16 oz. V8 juice 2 Tbsp. flour salt and pepper to taste 1 cup sliced carrots 1 cup sliced celery 1 cup sliced mushrooms Directions: 1. Combine flour, salt, pepper, and soup mix in a plastic bag. 2. Add meat and shake to coat. 3. Place in casserole dish. (if any mixture remains in bad, sprinkle over steaks.) 4. Add remaining ingredients. 5. Cover tightly and bake at 250 degrees for 4 hours. Serving Size/points: This makes 5 servings. Each serving is 5 points. Duchess Layton’s Teriyaki Beef Roast Ingredients: 1 lb. Top round or other lean cut of beef 1 cup uncooked white rice 1 can beef broth 1/c cup teriyaki sauce black pepper to taste Directions: 1. Pepper beef to taste and marinade in Teriyaki sauce at least one hour (in refrigerator). 2. Cook rice according to package directions, replacing water with beef broth (use entire can of beef broth, even if directions call for less liquid). 3. Before it is completely cooked, add the rice and broth to a large oven-cooking bag. 4. Place beef over rice, and add a bit more teriyaki sauce over all ingredients. 5. Bake at 350 for 35 minutes Serving Size/points: This makes 4 servings. Each serving is 7 points. Crockpot Beef Stew Ingredients: 1 lb. Stew meat ¼ bag baby carrots 4 medium potatoes 4 stalks celery chopped 1 onion diced salt and pepper to taste 4 Tbsp. flour ¾ cups water Directions: 1. Mix all ingredients except flour and water in crockpot. 2. Cook on low about 7 hours. 3. Mix flour and water in a bowl, then add to juices in crockpot to thicken. 4. Add additional flour if you want it thicker. Serving Size/points: This makes 6 servings. Each serving is 5 points. Baked Salisbury Hamburger Steak Ingredients: 2 lbs. Lean ground beef ¼ cup dried bread crumbs ¼ cup egg beaters ½ Tbsp. garlic powder 1/8 tsp. salt 1/8 tsp. pepper ¼ tsp. dried dill weed 1 can 98% fat free cream of mushroom soup 1 oz. onion soup mix, dry ¼ cups celery, chopped 1 cup water 3 large potatoes Directions: 1. Mix meat, bread crumbs, egg beaters, and spices together. 2. Make into 9 patties and brown. 3. Place sliced potatoes in bottom of 9 x 13 pan and browned patties on top. 4. Mix together mushroom soup, onion soup, celery, and 1 cup water. 5. Pour over meat and potatoes. 6. Bake 45-60 minutes at 350 degrees. Serving Size/points: This makes 6 servings. Each serving is 8 points. Beef and Pasta Stew Ingredients: 1 ½ cups small shell pasta (5 ½ oz.) 1 can beef broth 1 can diced tomatoes 2 Tbsp. A1 Steak Sauce ¼ tsp. red pepper flakes 5 cups cleaned and torn spinach leaves (about 5 oz.) ¾ pound beef top round, cut into thin strips Directions: 1. Cook pasta according to package directions; drain. 2. Heat broth, tomatoes, steak sauce and red pepper flakes to a boil; boil for 3 minutes. 3. Stir in pasta and spinach; heat to a boil. 4. Reduce heat; simmer for 2 minutes. 5. Stir in beef, cook for 2 to 3 minutes more or until beef is done. Serving Size/points: This makes 6 servings. Each serving is 4 points. Hamburger Stroganoff Ingredients: 1 lb. Lean ground beef ½ cup chopped onion 4 oz. cooked egg noodles 1 can of 98% fat free cream of mushroom soup 1 can sliced mushrooms (optional) ½ cup low fat sour cream salt and pepper to taste Directions: 1. Brown ground beef and onion, drain fat. 2. Stir in cooked noodles, cream of mushroom soup, sliced mushrooms and salt and pepper. 3. Simmer about 5-10 minutes. 4. Remove from heat and stir in sour cream. Serving Size/points: This makes 4 servings. Each serving is 7 points. Beef Chili Ingredients: 1 can FF beef broth 1 lb. ground turkey breast 1 can chopped tomatoes 1 can each kidney beans and black beans, drained 1 packet chili spices 2-3 c. chopped zuchini 1 c. green bell pepper, chopped 1/2 onion, chopped (other veggies to taste) Directions: 1. Brown meat and add all other ingredients in a pot. Serving Size/Points: 2 Cups is 4 points. Barbecued Turkey Joes Ingredients: 1 pound lean ground turkey 1/2 medium bell pepper(s), chopped 1/2 medium sweet red pepper(s), chopped 1/2 medium onion(s), chopped 1 cup(s) barbecue sauce 1/8 tsp cayenne pepper 4 medium mixed-grain hamburger roll(s), sliced in half Directions: 1. Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. 2. Drain off liquid, Add peppers and onion and cook until tender, about 3 minutes. 3. Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes. 4. Top bottom half of buns with turkey mixture; cover with top half of bun and serve. Serving Size/Points: This recipe makes 4 servings. Each serving is 6 points. Chili Dogs Ingredients: 4 average fat-free beef and pork hot dog(s) 4 medium reduced-calorie hot dog bun(s) 15 oz canned low-fat chili 1/4 cup(s) red onion(s), minced 1/2 cup(s) low-fat shredded cheddar cheese 1 serving(s) olive oil cooking spray, or enough to coat cheese Directions: 1. Preheat oven to 350ºF. 2. Place hot dogs in buns; top each with about 1/4 cup of chili, 1 tablespoon of onion and 2 tablespoons of cheese. Lightly coat cheese with cooking spray. 3. Wrap hot dogs in foil; cook until warmed through and cheese is melted, about 15 minutes. Serve hot. Serving Size/Points: This recipe makes 4 servings. Each serving is 5 points. Meatloaf Muffins Ingredients: 2 lbs. 93% lean ground beef 1 box stove top stuffing 2 eggs 1 cup water 1 pkg. Onion Soup mix Directions: 1. Mix all ingredients together. 2. Spray muffin pay with Pam or a non stick cooking spray. 3. Press equal amounts into 12 muffin cups. 4. Bake for 25-30 minutes on 350. Serving size/Points: 1 muffin cup is 4 points. Philly Burgers Ingredients: 5 oz. ground beef sirloin 2 slices reduced-fat Cheddar cheese ( 1/2 oz. each) 1 tsp. margarine 1/2 cup each sliced onion and green or red bell pepper 2 Tbsp. Sliced pepperoncini peppers (pickled hot peppers) 2 sandwich rolls (2 oz. each) each cut in half horizontally Directions: 1. Preheat boiler. Shape sirloin into 2 equal patties and arrange on rack in broiling pan; broil 5 inches from heat source until medium-rare. 2 to 3 minutes on each side, or until done to taste. 2. Top each burger with 1 slice of cheese and broil until cheese melts, about 1 minute. 3. While burgers are broiling prepare topping. In 9 inch non stick skillet melt margarine; add onion and peppers and sauté until lightly browned, 2 to 3 minutes. Stir in 1/4-cup water and continue cooking until water has evaporated. 1 to 2 minutes. 4. Onto bottom half of each roll arrange burger; top each with half of the onion pepper mixture and remaining half of roll. Serving Size/Points: This recipe makes 2 servings. Each serving is 8 points. Pot Roast Ingredients: 1/3 cup all purpose flour 3/4 tsp. salt 1/4 tsp. freshly ground pepper 1 1/2 pound beef eye roast, trimmed of all visible fat 1 tsp. vegetable oil 1 cup dry red wine 1 cup low-sodium beef broth 1 cup water 1 Tbsp. dijon mustard 1 Tbsp. Worcestershire sauce 2 bay leaves 4 sprigs fresh thyme, or 1/4 tsp. dried thyme 6 medium red potatoes, cut into eighths 3 medium carrots, peeled and cut into 1 1/2 inch pieces 3 large parsnips, peeled, halved length wise, and cut into 1 1/2 inch pieces 2 cups pearl onions, peeled or thawed Directions: 1. Combine the flour, 1/4 tsp. of the salt, and 1/8 tsp of the pepper in a large bowl. Add the roast and turn to coat well. Heat in a large dutch oven over medium high heat. Swirl the oil, then add the roast and cook until browned, 2-3 minutes. Stir in the remaining 1/2 tsp. salt, 1/8 tsp. pepper, the broth, water, mustard, Worcestershire sauce, bay leaves, and thyme; bring to a boil. Reduce the heat, cover and simmer 1 hour and 45 minutes. 2. Stir in the potatoes, carrots, parsnips, and onions. Return to a simmer, cover and cook until the meat and vegetables are tender, 45-60 minutes more. Serving Size/Points: This recipe makes 6 servings. Each serving is 7 points. Dijon Style Pork Tenderloin Ingredients: 4 Tbsp. honey 2 Tbsp. cider vinegar 2 Tbsp. brown sugar 1 Tbsp. Dijon style mustard ½ tsp. paprika 1 pound pork tenderloin Directions: 1. Preheat oven to 350 degrees. 2. Combine all ingredients except pork tenderloin 3. Coat tenderloin well with sauce 4. Roast at 375 degrees for 20-30 minutes, basting occasionally until meat thermometer registers 160 degrees. 5. Slice thinly to serve. Serving Size/points: This makes 4 servings. Each serving is 5 points. Barbecued Pork Ingredients: 2 lbs. Boneless pork top loin 1 cup chopped onion ¾ cup diet soda ¾ cup barbecue sauce Wheat buns – 2 points each Directions: 1. Combine all ingredients in a crockpot. 2. Cook covered on high for 5-6 hours or until meat is very tender. 3. Drain and slice or shred pork. Serving size/points: This makes 8 servings. Each serving is 6 points with the wheat buns. Peking Pork Chops Ingredients: 6 pork chops, about 1” thick or pork loin chops ¼ cup brown sugar 1 Tbsp. ground ginger ½ cup soy sauce ¼ cup ketchup 1-2 cloves garlic, mashed salt and pepper to taste Directions: 1. Trim excess fat from pork chops. 2. Place pork chops in crockpot. 3. Combine brown sugar, ground ginger, soy sauce, ketchup, garlic, salt and pepper. 4. Pour mixture over meat in crockpot. 5. Cook, covered, on low for 4-6 hours, or until tender. 6. Season with salt and pepper. 7. Serve with steamed white rice or Chinese noodles (will have to adjust points for this) Serving Size/points: This makes 6 servings. With pork chops it is 7 points per serving. With pork loin chops it is 4 points per serving. Corn, Ham and Potato Scallop Ingredients: 6 cups peeled baking potatoes - - cut in 1” cubes 1 ½ cups cubed cooked ham 1 can Green Giant whole kernel sweet corn - - drained ¼ cup chopped green bell pepper 2 tsp. instant minced onion 1 can 98% fat free cream of cheddar cheese soup ½ cup non fat milk 2 Tbsp. flour Directions: 1. In crockpot, combine potatoes, ham, corn, bell pepper and onion; mix well. 2. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour mixture over potato mixture; stir gently to mix. 3. Cover; cook on low setting for 7-9 hours or until potatoes are tender. Serving Size/points: This makes 6 – 1 ½ cup servings. Each serving is 6 points. Pork Chop and Potato Casserole Ingredients: 1 can 98% fat free cream of mushroom soup 4 – 3 oz. lean pork chops 2 medium potatoes ½ cup skim milk 1 small onion Directions: 1. Brown pork chops and sliced onion in Pam. 2. Peel and slice potatoes. 3. Spray 9 x 13 pan with Pam and arrange potatoes in a single layer. 4. In a small bowl, mix soup and milk. 5. Pour over potatoes. 6. Put pork chops and onions over top the soup mixture. 7. Top with salt, pepper and garlic salt. 8. Cover pan tightly with foil and cook for 1 ½ hours at 325 degrees. Serving Size/points: This makes 4 servings. Each serving is 7 points. Asparagus and Ham Casserole Ingredients: 1/3 cup of bread crumbs 3 ¾ cup uncooked broad egg noodles 2 ½ cup (1.5 inch) sliced asparagus ¼ cup all purpose flour ½ tsp. dried thyme ½ tsp. salt 1/8 tsp. black pepper 1 cup non fat milk 1 cup fat free chicken broth 1 Tbsp. light butter ¾ cup finely chopped onion 1 Tbsp. lemon juice 1 ½ cups (1/2-inch) cubed ham (about 8 oz.) ¼ cup chopped fresh flat leaf parsley 2 Tbsp. grated parmesan Directions: 1. Preheat oven to 450 degrees. 2. Cook pasta in boiling water 7 minutes. Add asparagus, cook 1 minute. Drain. 3. Lightly spoon the flour into a dry measuring cup and level with a knife. Place flour, thyme, salt and pepper in a medium-bowl; gradually add milk and broth, stirring with a whisk until well blended. Melt the butter in a medium saucepan over medium high heat. Add the onion and sauté 4 minutes. Add milk mixture; cook until thick (about 5 minutes) stirring constantly. Remove from heat and stir in lemon juice. Combine the pasta mixture, milk mixture, ham and parsley in a large bowl, spoon into a 2- quart casserole dish. Sprinkle with breadcrumbs and cheese. 4. Bake at 450 for 10 minutes or until filling is bubbly and topping is golden. Serving Size/points: This makes 4 servings. Each serving is 7.5 points. Voila Chicken Soup Ingredients: 1 package frozen Voila Chicken (the Garlic Chicken is good) 3 cans Fat Free Chicken Broth 1 can Rotel Tomatoes Directions: Add all ingredients together and bring to a boil. Serving Size/Points: This should be 1 point per serving. Check the nutrition information on the Voila Chicken. Queso Soup Ingredients: 2 lbs. fresh vegetables 4 cups fat free chicken broth 1 can rotel tomatoes 10 oz. Velveeta light cubed Directions: 1. Simmer vegetables in broth to desired doneness (Choose any 0 point veggies). 2. Remove from heat and stir in cubed Velveeta. 3. Cover for a few minutes and then serve. Serving size/Points: 10 points for the whole pot. Serving size is 1 cup and it is 1 point per cup. Chicken Rice Soup Ingredients: 2 cans Roasted Garlic Chicken broth 3 ounce Chicken breast, cooked & chopped 2/3 cup Zatarains Rice Directions: Place all ingredients into a pot and bring to a boil, simmer for 15 minutes. Serving Size/Points: This recipe makes 1 serving. Each serving is 5 points. Cavanagh's Cream of Poblano Soup Ingredients: 10 Corn Tortillas (2 for garnish) 2 Tbsp. Flour 1/2 tsp. chili powder 1 tsp. cumin (ground caminos) 1/2 tsp. each salt and pepper 2 Tbsp. Olive oil 1/2 cup finely diced onion 1/2 cup finely diced Poblano pepper, plus more for garnish 1/2 tsp. chopped garlic 2 Tbsp. Butter 3 cups chicken stock 1/2 cup half and half 1/2 cup roasted chicken (about 1 oz. chopped) 1/2 cup shredded Monterrey Jack cheese Directions: 1. Cut 8 tortillas into ninths. Place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. 2. Place oil in stockpot over medium-high heat. Add onion. 1/2 cup Poblano pepper and garlic. Sauté until onion is clear. Add butter and let melt. 3. Add tortilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes stirring with a whip. Do not let mixture burn. 4. While stirring, slowly add stock scraping down the sides and bottom often. Add half-and-half and bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. 5. Add chicken before serving. Top each serving with shredded cheese, diced Poblano pepper and tortilla strips. Serving Size/Points: This serves 8 people. 5 points per serving. Garden Vegetable Soup Ingredients: 2/3 cup sliced carrot 1/2 cup diced onion 2 garlic cloves, minced 3 cups fat free broth (beef, chicken or vegetable) 1 1/2 cups diced green cabbage 1/2 cup green beans 1 Tbsp. Tomato paste 1/2 tsp. dried basil 1/4 tsp. dried oregano 1/4 tsp. salt 1/2 cup diced zucchini Directions: 1. In large saucepan, sprayed with nonstick cooking spray, sauté the carrot, onion and garlic over low heat until softened, about 5 minutes. 2. Add broth, cabbage, beans, tomato paste, basil oregano, and salt; bring to a boil. Lower heat and simmer, covered about 15 minutes or until beans are tender. 3. Stir in zucchini and heat 3-4 minutes. Serve hot. Serving Size/Points: This recipe makes 4 servings. About 1 cup each. Each serving is 0 points. Taco Soup Ingredients: 1 pound ground turkey or lean ground beef 1 onion - chopped 1 pkg Hidden Valley Ranch dressing mix -- (small) 1 pkg Taco seanoning Mix 1 can white kidney beans -- (16 ounce) 1 can pinto beans -- (16 ounce) 1 can corn -- (16 ounce) 1 can stewed tomatoes (mexican) -- (16 ounce) 1 can stewed tomatoes -- (16 ounce) Directions: 1. Brown meat with onion, drain excess fat, add all ingredients, simmer to blend flavors. If you like it soupy, add water. Serving Size/Points: The serving size is 1 cup. Each serving is 2 points. Farmhouse Strata Ingredients: 8 oz. Low fat or turkey sausage 2 cups egg substitute (most substitutes are 1 pt per 1/4 cup) 1 cup skim milk 1/2 cup shredded Kraft fat free cheddar cheese 1/2 tsp. dry mustard 1/2 tsp. sage Salt to taste Ground red pepper to taste 1/4 cup chopped green onions 6 slices white bread (White Wheat will work) cut into 1/2 inch cubes Tomato slices Directions: 1. Cook sausage until brown and in small crumbles. Drain any fat. 2. Combine eggs and next 6 ingredients in a large bowl and mix well with a whisk. 3. Add sausage, green onions, and bread cubes; and stir well. 4. Pour into an 11 x 7 baking dish that is covered well with cooking spray. 5. Cover and chill 8+ hours. 6. Bake uncovered at 350 degrees for 45 minutes or until lightly browned and set. Serving size/Points: This recipe makes 6 servings. Each serving is 5 points. Notes: *Louis Rich Turkey has a couple of low point items: Turkey sausage hot and original (4.67 pts. per serving using this one) Turkey smoked sausage (4.34 pts. per serving using this one) You can use either one for a 5-point serving. Breakfast Burritos Ingredients: 1/4 Cup Egg beaters 1 frozen hash brown 1 Tbsp. each Green onion, Mushroom, salsa, sharp cheese 8 Turkey pepperoni(opt) 1 FF flour tortilla or 2 corn Directions: Bake Hash brown according to directions, In a nonstick skillet fry up any veggies with pepperoni, then add egg and cheese. Serving Size/Points: This serves 1 at 7 points per serving. Ham and Cheese Muffin Ingredients: 1 whole English muffin 2 slices fat free ham 1 slice fat free cheese Directions: Put all ingredients on toasted English muffin and put in microwave for 20-30 seconds Serving Size/Points: This serves 1 at 4 points per serving. Apple Cinnamon Pancakes Ingredients: 3/4 cup dry buckwheat pancake mix, incomplete, add water only 1/3 cup water 1 medium apples, peeled, cored and grated 1 tsp. ground cinnamon 3 Tbsp. Reduced calorie pancake syrup 1 cup canned sweetened applesauce, cinnamon flavored Directions: 1. To make batter, stir together pancake mix, water, apple and cinnamon. 2. Coat a large, nonstick skillet with cooking spray and warm it over medium-low heat. Ladle out batter in small batches (2 to 3 Tbsp.) Cook pancakes until nicely browned on both sides. 3. Top with syrup and applesauce and serve. Serving Size/Points: This makes four 2-pancake servings. Each serving is 3 points. Ham and Cheese Biscuits Ingredients: 1/2 ounce reduced fat Cheddar Cheese 1/2 ounce reduced fat diced turkey ham 2 tsp. reduced calorie mayonnaise 1 tsp. sweet pickle relish 1 tsp. country style mustard 4 ready to bake refrigerated buttermilk flaky biscuits (1 ounce) Directions: 1. Preheat oven to 400 degrees. In small mixing bowl combine all ingredients except biscuits. Stirring until thoroughly combined; set aside. 2. Carefully separate each biscuit into 2 thin layers, then partially separa |
| 2. Carefully separate each biscuit into 2 thin layers, then partially separate each layer forming a pocket. Spoon an equal amount of ham mixture into each pocket; crimp edges of each biscuit to enclose filling.
3. Arrange biscuits on nonstick baking sheet and bake until biscuits are lightly browned, 8 to 10 minutes. Serve immediately. Serving Size/Points: This makes 4 servings. Each serving is 3 points. Apple Cinnamon Popover Ingredients: 1 cup thawed frozen egg substitute 3/4 cup all purpose flour 1/2 cup applesauce (no sugar added) 1/3 cup low fat buttermilk (1% milk fat) 2 Tbsp. plus 2 tsp. reduced calorie margarine (tub), melted and cooled 1 tsp. ground cinnamon 3/4 tsp. granulated sugar 1/4 tsp. baking soda Directions: 1. Preheat oven to 425 degrees. Spray 4 10-ounce custard cups with nonstick cooking spray; set aside. 2. In blender process all ingredients until smooth. Pour 1/4 of batter into each prepared cup. Set cups on baking sheet and bake in middle of center oven rack for 25 minutes. Until puffed and golden brown. 3. Using a knife, pierce the top of each popover to allow steam to escape; bake 5 minutes longer. Serving Size/Points: This recipe makes 4 servings. Each serving is 4 points. Hawaiian Oatmeal Ingredients: 3/4 oz. uncooked instant oatmeal 1/4 cup drained canned pineapple chunks (no sugar added) 1/4 oz. macadamia nuts, sliced 1/2 tsp. each firmly packed light brown sugar and shredded coconut 1/2 cup skim or nonfat milk Directions: 1. In medium microwavable bowl combine oatmeal and 1/2 cup water, stirring to combine; microwave on High (100%) for 1 minute. Stirring once halfway through cooking. 2. Add pineapple and microwave on High for 30 seconds. 3. To serve, divide cereal into 2 serving bowls and top each portion with half of the nuts, sugar, and coconut; pour half of the milk over each portion of cereal. Serving Size/Points: This recipe makes 2 servings. Each serving is 2 points. Maple Spice Oat Bran Ingredients: 1/2 cup apple juice (no sugar added) 3/4 oz. uncooked unprocessed oat bran 1 Tbsp. Dark raisins 1/4 tsp. apple pie spice 1 tsp. maple syrup 1/4 cup skim or non fat milk Directions: 1. In medium micro-wavable mixing bowl combine apple juice, 1/4 cup water, and the oat bran; stirring to combine; microwave on high (100%) for 2 minutes, stirring once every 30 seconds. Stir in raisins and spice. 2. To serve, transfer to serving bowl and top with syrup and milk. Serving Size/Points: This recipe makes 1 serving. It is 4 points per serving. Western Omelet Ingredients: 1/4 cup finely diced onion 2 Tbsp. Each red and green pepper 3 oz. diced cooked potato 1 oz. finely diced turkey ham 3/4 oz. reduced fat cheddar cheese, shredded Dash pepper 2 tsp. margarine 3/4 cup thawed frozen egg substitute 1 cherry tomato, cut in half 1/4 cup alfalfa sprouts Directions: 1. Spray 10-inch nonstick skillet with nonstick cooking spray and heat; add onion and bell peppers and cook over medium-high heat, stirring frequently, until onion is translucent, about 2 minutes. Add potato and turkey-ham; continuing to stir, cook until potato is heated through, about 1 minute. Remove from heat, stir in cheese and pepper. Transfer to plate; set aside and keep warm. 2. Wipe skillet clean. Melt margarine in skillet; add egg substitute and cook over medium heat, stirring occasionally, for 30 seconds. Continue cooking without stirring until egg substitute is set, about 1-1/2 minutes. 3. Spoon potato mixture onto center of omelet; fold half to enclose filling and transfer to serving platter. Garnish platter with tomato halves and sprouts. Serving Size/Points: This recipe makes 2 servings. Each serving is 4 points. Biscuits Ingredients: 1 cup flour 1/2 cup skim milk 2 tablespoons reduced-fat mayonnaise 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda Directions: 1. Preheat oven to 375* and spray a 6 cup muffin tin with cooking spray. 2. Stir ingredients together and divide evenly between 6 muffin cups. 3. Bake for 12 minutes or until golden brown. Serving Size/Points: This recipe makes 6 biscuits. Each biscuit is 1.5 points. Tuna Noodle Casserole Ingredients: 2 cans cream of celery soup 1/3 cup dry sherry 2/3 cup non fat milk 2 Tbsp. parsley flakes 10 oz. frozen peas 2 cans tuna - - drained 10 oz. egg noodles –(no yolk) 2 Tbsp. light margarine 1 dash curry powder – optional Directions: 1. In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables and tuna. 2. Fold in noodles. 3. Pour into greased crockpot. 4. Dot with butter or margarine. 5. Cover and cook 4-5 hours (just until noodles are tender). Serving size: This makes 4 servings. Each serving is 8 points. Sausage Jambalaya Ingredients: Cooking Spray 1 medium onion chopped 1 cup bell pepper (red, green, yellow, etc.) 2 cloves garlic 1 lb. Lite smoked sausage (like Hillshire farms) 1 cup uncooked rice 2 cups chicken broth 3 Tbsp. Tabasco green pepper sauce (or similar sauce to taste) 1 can diced tomatoes Cajun seasoning to taste Directions: 1. Sauté onion, pepper, garlic and sausage in large saucepan coated with cooking spray. Cook 5 minutes or until tender. 2. Stir in rice, chicken broth, pepper sauce, tomatoes and Cajun seasoning. 3. Bring to a boil. Reduce heat, cover and simmer 25 mintues or until rice is tender. 4. Remove from heat and let sit 5 minutes before fluffing with a fork. Serving Size/points: This makes 6 servings. Each serving is 6 points. Saucy Shrimp and Pasta Ingredients: 4 oz. thin spaghetti 1 14.5 oz. can Italian-style stewed tomatoes 4 tsp. cornstarch 1 tsp. dried parsley flakes or 1 tbsp. snipped fresh parsley 1/2 tsp. sugar 1/2 tsp. dried Italian seasoning dash ground red pepper 1 pound shrimp peeled and deveined Directions: 1. Boil 4 cups water, add spaghetti and cook until done. 2. Meanwhile, in a large saucepan stir together tomatoes, cornstarch, parsley, sugar, Italian seasoning and red pepper. Cook and stir until thickened and bubbly. 3. Stir in shrimp and return to boiling. Cook 1-3 minutes or until shrimp turns pink. 4. Serve over pasta. Serving size/Points: This recipe makes 4 servings. Each serving is 5 points. Shrimp Bisque Ingredients: 1 large onion 1 cup each chopped celery and red bell pepper 2 cloves garlic Pam Spray 26 oz. Tomato Basil Spaghetti sauce 16 oz mushroom Alfredo 20 oz chicken broth 12 oz shrimp peeled and deveined or lobster pieces. Directions: 1. Use Pam spray and sauté vegetables in large sauce pan. 2. Add all liquids and bring to a boil. 3. Add shrimp and boil about 3-4 more minutes. Serving size/Points: This recipe makes 8 servings. Each serving is 4 points. Grilled Sandwich Ingredients: 2 Slices Lite Italian bread 6 slices FF ham 2 Tbsp. Salsa 1 slice FF sharp cheese Directions: 1. Spray bread with flavored Pam. 2. Pan fry in nonstick skillet until cheese melts. Serving Size/Points: This serves 2 for 3 points each. Taco Soup Ingredients: 1 pound lean ground beef 1 pkg. Ranch dressing mix 1 can red kidney beans, rinsed 1 can whole kernel corn, drained 2 cans Mexican stewed tomatoes, with liquid 1 large onion chopped 1 pkg. Taco seasoning Mix 1 can black beans, rinsed 1 can cannelloni beans, rinsed 1 cup water Directions: 1. Brown meat and onions, drain and rinse well. 2. Mix water, ranch dressing mix and taco seasoning into meat. 3. Add all other ingredients. 4. Simmer for 45 minutes. Serving Size/points: This makes 10 – 1 cup servings. Each serving is 4 points Taco Soup #2 Ingredients: 2 – 16 oz. cans Diced Tomatoes 3 – 16 oz. cans chili beans 16 oz. water 1 pkg. Ranch dressing mix 1 – 10 oz. can diced rotel tomatoes 1 – 10 oz can corn 1 pkg. Taco seasoning Directions: 1. Mix all ingredients and simmer for 20 minutes. Serving Size: Serving size is 1 cup. Each serving is 2 points. Taco Chili Ingredients: 3/4 to 1 pound lean ground beef, chicken, or turkey 1 medium to small onion, chopped 1 (14.5 or 15 oz) can pinto beans, drained 1 (14.5 or 15 oz) can chili with or without beans (hot or medium, whichever you prefer) OR 1 can beans in a chili sauce 1 (14.5 or 15 oz) can corn, drained 1 (14.5 or 15 oz) can regular stewed tomatoes, drained 1 (14.5 or 15 oz) can Mexican stewed tomatoes, drained 1 package Lawry's Taco Seasoning (Regular or Hot) (I prefer the Hot) 1 package (dry) Hidden Valley Ranch salad dressing 1 (either its 3.5 oz) can Ortega chilies diced, drained 1 TBSP chili powder (optional this makes it even spicier) Directions: 1. Brown meat. Spray stock pot (4 quart works) with nonstick cooking spray, add ingredients, mix together, simmer for one hour. Serving Size/points: Each 1 cup serving is 2 points. Taco Bell Nachos Bell Grande Ingredients: 20 Tostitos Baked Bite Size tortilla chips ¼ cup Hormel 99% fat free Turkey chili w/ beans 2 oz. Velveeta Lite, diced Salsa to taste 2-4 Tbsp. fat free sour cream 2-4 Tbsp. green onions (the green parts), diced Directions: 1. Lay Tostitos on a microwave safe plate. 2. Top with Turkey chili, cheese, salsa and onions. 3. Microwave for 30 seconds – 1 minute or until cheese is melted. 4. Top with sour cream if desired. This makes 1 serving. Each serving is 6 points. |
| Pork Chop Casserole Ole
Ingredients: 6 pork loin chops 1 tsp. salt ½ pkg. Taco seasoning mix 1 ½ cups water 1/3 cup fat free cheddar cheese – shredded ¾ cup rice, short grain – uncooked 8 oz. tomato sauce 1 pepper – cut ½ inch thick rings Directions: 1. Brown pork chops in pan with nonstick spray. 2. Arrange in 9 x 13 x 2 pan. 3. Season with Salt and sprinkle rice around chops. 4. Combine taco mix, tomato sauce & water. 5. Pour over chops and rice. 6. Cover tightly, bake at 350 for 1 ¼ hours. 7. Remove from oven, sprinkle with cheese and pepper. 8. Return to oven and bake 10 minutes or until cheese is melted and bubbly. Serving Size/points: This recipe makes 6 servings. Each serving is 6 points. Easy Bean Burritos Ingredients: 8 – 98% fat free fajita size flour tortillas 2 Tbsp. vegetable oil 1 – 4 oz. can mild green chilies, diced and drained 2 tsp. Chili powder ½ tsp. ground cumin 1 ½ cup shredded iceberg lettuce ¼ cup red bell pepper, diced ¼ cup red onion, chopped 2 cups low fat cheddar cheese, shredded Directions: 1. Pre-heat oven to 325 degrees. 2. Wrap tortillas in foil and place in oven to warm while preparing remaining ingredients. 3. In large non-stick skillet over medium high heat, warm oil until hot. 4. Add the chilies, chili powder and cumin and sauté for 2 min. 5. Stir in the beans and taco sauce and simmer until heated through. 6. Dividing evenly, spread lettuce on each tortilla, top evenly with bean mixture, bell pepper, onion and cheese. 7. Roll up the burritos and serve. Serving Size/points: This makes 4 servings. Each serving is 7 points. Chicken and Cheese Enchiladas Ingredients: 8 medium corn tortillas 8 oz. cooked, shredded light meat chicken 6 oz. Velveeta light, shredded ½ cup chopped onions 4 oz. can chopped, peeled green chilies 1 cup Old El Paso (or comparable) enchilada sauce Directions: 1. Sauté onions and undrained green chilies until onions are soft and liquid has evaporated. 2. Combine shredded chicken, shredded Velveeta light, onions and chilies. 3. Divide into 8 equal portions. 4. Soften corn tortillas in microwave according to package directions. 5. Place one portion of chicken in mixture in the center of each tortilla. 6. Roll up and secure with a toothpick. 7. Place in an 11 x 8 casserole dish. 8. Cover with enchilada sauce and bake in a preheated oven for 30 minutes. This makes 4 servings. Each serving is 6 points. Beef Enchiladas Ingredients: 1 lb. Cooked lean ground beef 8 oz. Kraft free grated cheese 20 oz. Old El Paso mild enchilada sauce 5 oz. Old El Paso fat free refried beans 12 corn tortillas Directions: 1. Cook ground beef. 2. Mix ground beef and refried beans together. 3. Add 1 can sauce and the picante sauce, mix well. 4. Warm tortillas in a microwave until soft and pliable. 5. Spray with light cooking spray. 6. Fill each tortilla with about 2 Tbsp. meat mixture. 7. Roll, and fill pan. 8. Pour remaining mixture on top of enchiladas. 9. Pour cheese on top and bake for 25-30 minutes. This makes 12 Enchiladas or 6 servings. 2 Enchiladas is 5 points. Crockpot Enchilada Layered Casserole Ingredients: 1 medium onion, chopped 1 green pepper, chopped 1 lb. Lean ground beef 1 – 15 oz. can diced tomatoes with Mexican seasoning 1 tsp. chili powder ½ tsp. cumin 1 – 15 oz. can ranch style beans, undrained ½ to 1 small can tomato sauce fat free flour tortillas Shredded fat free cheese Directions: 1. Cook onion and green pepper in non-stick skillet over medium heat until translucent, stirring constantly. 2. Add ground beef and stir until cooked. 3. Add diced tomatoes, undrained, chili powder, cumin, ranch style beans, undrained, tomato sauce and cook on low for 10 minutes until piping hot. 4. Sauce should be like a thin spaghetti sauce consistency. 5. Spray crockpot with non-stick cooking spray. 6. Layer the following in the order: ¾ cup sauce mixture, 1 fat free tortilla, 1/3 cup fat free cheese. Make 6 layers in that order ending with cheese. If there is any sauce remaining, pour it over top. Serving Size/points: This makes 6-10 servings. With 6 servings it is 7 points each. With 10 servings it is 4.1 points per serving. Chicken Cream Tacos Ingredients: 8 Tortillas 16 oz. Skinless Chicken Breasts 1 can 96% fat free cream of chicken soup 1/2 can rotel tomatoes 1 cup fat free Kraft cheese non-stick cooking spray Salt to taste Pepper to taste Garlic to taste Directions: 1. Season chicken with salt, pepper and garlic. 2. Cook chicken in a frying pan, using non-stick spray. 3. When chicken is completely cooked, cut into pieces. 4. Put chicken pieces into large bowl, add soup, and half can of rotel. 5. Spray a baking dish with non-fat cooking spray. 6. Fill each tortilla with mixture and align in baking dish. 7. Add cheese to each tortilla. 8. Bake on 375 degrees for about 15-20 minutes until cheese melts and tortillas are lightly browned on top. Serving size/Points: Each taco is 6 points. (If you would like to lower points, use less chicken) Mini bean Tostados Ingredients: 1-2 Tbsp. Salsa 2 Tbsp. refried no fat beans 2 tsp. Cheese grated 2 tsp. ea. Chopped lettuce and tomato 2 tsp. Avocado mix (mash 1 avocado with 1 Tbsp. light Mayo and 1/2 teas lemon juice) Round Tortilla chips Directions: 1. Divide refried beans, salsa and cheese amongst 2 round chips. 2. Bake 350 for 20 minutes. 3. Top with lettuce, tomato and avocado Serving size/Points: 2.5-3 points for 2 tostado chips (This depends on the avocado mix) Mexican Casserole Ingredients: 1 pound lean ground beef 1 can 98% fat free cream of mushroom soup 1 cup skim or 1% milk 1 small can (7oz) green chilies (mild or hot, your choice) 1/3 onion chopped 2 cups or 8 oz. Grated Fat free cheese 1 package corn tortilla (about 10) - cut into 1 inch squares Directions: 1. Brown meat and drain any excess grease. 2. Mix all the remaining ingredients except tortillas. 3. Put 1/2 the mixture in a 9 x 13 baking dish and add a layer of tortillas (about half). 4. Layer with the remaining meat mixture and top with the tortillas. 5. Bake at 350 degrees for 45 minutes. Serving Size/Points: This serves 4-6 people. For 4 people it is 8.5 points per serving. For 6 people it is 5.5-6 points per serving. Tortilla Rollups Ingredients: 2 FF flour tortillas 6 slices FF ham 2 Tbsp. Salsa 1 slice FF sharp cheese (Velveeta or FF cream cheese) Directions: 1. Can be served Hot Quesadilla style or cold and rolled up. Try topping with lettuce, tomatoes, FF sour cream and more salsa. 2. Divide ingredients. 1/2 on each tortilla. Serving Size/Points: This recipe makes 2 servings. Each serving is 4 points. Tostitos Pie Ingredients 1 pound lean ground beef 1/4 onion 1 pkg. taco seasoning 4 oz. of WOW Tostitos chips 1 can ranch style beans 1 cup grated fat free cheese 1 can 98% fat free cream of chicken soup 1 can 98% fat free cream of celery soup 1 can Rotel tomatoes (green chilies & Tomatoes) Directions: 1. Brown the meat with onion. 2. Add Taco Seasoning. 3. Place mixture in a large casserole dish (9 x 13). 4. Cover the top with half of the Tostito Chips (crushed). 5. Top this layer with Ranch Style Beans. 6. Add a layer of 1/2 the cheddar cheese and top again with the remaining crushed Tostito chips. 7. Mix the cream of chicken and cream of celery soup, then spread over top the last layer. 8. Add Rotel and top with the remaining cheese. 9. Bake on 350 degrees for 1 hour. Serving Size/Points: This serves 4-6 people. For 4 people it is 9.5 points per serving. For 6 people it is 6 points per serving. Veggie Quesadillas Ingredients: 1 cup salsa (roasted bell pepper flavor) 1 cup drained canned black beans, rinsed 1 zucchini, shredded 8 (6 inch) fat free flour tortillas 3/4 cup shredded Monterey Jack cheese (use jalapeno-style for an extra flavor kick) Directions: 1. In medium bowl, combine salsa, beans, and zucchini. Spread 1/4 of the mixture over each of 4 tortillas. Top each portion with 3 Tablespoons cheese; cover each with another tortilla. 2. Heat an 8 or 10 inch nonstick skillet over medium heat. One at a time, carefully cook each quesadilla, turning once, until cheese is melted, about 1 minute on each side. Cut each quesadilla into quarters; serve immediately. Serving Size/Points: This makes 4 servings. Each serving is 5 points. Bean Burritos Ingredients: 4 flour tortillas 1 tsp. olive or vegetable oil 1/2 cup each finely chopped onion and green bell pepper 1 small garlic clove, minced 8 oz. rinsed drained canned pink or pinto beans 1/2 cup canned Italian tomatoes chopped (reserve liquid) 1/2 tsp. finely chopped cilantro (Chinese parsley) or Italian (flat leaf) parsley Dash each chili powder and ground cumin 1/2 cup mild salsa Directions: 1. Preheat oven to 375 degrees. Wrap each tortilla in foil and bake for 10 minutes. 2. In 9-inch non-stick skillet heat oil; add onion, pepper, and garlic and cook over medium-high heat. Stirring occasionally, until vegetables are softened, about 2 minutes. Add beans, tomatoes with reserved liquid, cilantro, and seasonings and stir to combine. Reduce heat to low and cook, stirring occasionally, until moisture has evaporated. 3 to 4 minutes. 3. Remove tortillas from oven. Unwrap 1 tortilla and spread 1/4 of bean mixture across tortilla; fold sides of tortilla over filling. Fold bottom of tortilla up over filling and roll to enclose filling. Place seam side down on serving plate. Repeat procedure using remaining bean mixture and tortillas, making 3 more burritos. 4. To serve, arrange burritos on serving platter and top with salsa. Serving Size/Points: This recipe makes 2 servings. Each serving is 6 points. Deep Dish Pizza Ingredients: 1 can Pillsbury refrigerated pizza crust ½ jar of pizza sauce 1 cup 2% shredded mozzarella cheese pizza seasoning spice 11 pieces of Hormel Canadian bacon 8 pieces of Hormel Turkey pepperoni 1 small jar mushrooms ½ cup red bell pepper ¼ cup onions Directions: 1. Roll pizza dough into an 11 x 13 pan and press the edges along the sides as well. 2. Top with pizza sauce and sprinkle with seasonings. I used pizza seasoning but you can use basil. 3. Top with shredded cheese, onions, peppers, and mushrooms. 4. Bake at 375 degrees for approximately 20 minutes or until crust is golden brown. Notes: You can use lean ground beef instead of Canadian bacon and turkey pepperoni. Servings Size/points: This makes 6 servings. Each serving is 4.5 points. If you use beef it is 6.5 points per serving. If you use all pepperoni (34 pieces) It is 5 points per serving. Best Big Pizza Ever Ingredients: Dough: 1 ¾ cup flour 1 Tbsp. Rye flour 1 Tbsp. Cornmeal 1 pkg. Quick rise yeast (or 1 Tbsp. Reg. yeast) ½ tsp. salt ½ tsp. sugar ¾ cup hot water 1 ½ tsp. olive oil Toppings: ½ 15 oz can Contadina pizza sauce 1 cup low fat shredded mozzarella ¼ cup grated parmesan 14 Hormel pepperoni slices 1 tsp. Italian seasoning ½ tsp. garlic powder ½ tsp. red pepper flakes Add any veggies you want (green pepper, onion, mushrooms) Directions: 1. Place pizza stone on center oven rack. Preheat to 500 degrees. 2. To make dough: Combine first 6 ingredients in a food processor, fitted with steel or dough blade until blended. 3. Add oil. 4. Add hot tap water through feeder tube. Process until dough forms a ball, then process 1 full minute more. 5. Place dough in cooking sprayed bowl and cover with plastic wrap. Let sit for 10 minutes. 6. Sprinkle a big wooden pizza spatula lightly with corn meal. 7. On a separate lightly floured surface roll out dough to fit the size of stone in oven (12-16 inches) 8. Place dough on a wooden spatula. 9. Next spread ½ can pizza sauce, grated mozzarella, pepperonis, veggies, seasonings, and grated parmesan onto the dough which is laying on the wooden spatula board. 10. Using a small spatula, slowly loosen pizza until it slides onto the pizza stone in the oven. 11. Cook 8-12 minutes. Serving Size/points: This makes 2 servings. Each serving is 7 points. Easy Muffin Pizza Ingredients: 1 English muffin, cut into 2 pieces 2 Tbsp. pasta or pizza sauce 1 oz. shredded 2% Mozzarella cheese Any veggies you want to add Directions: 1. Divide muffin into 2 parts. 2. Pour pasta sauce over each. 3. Add veggies and cheese. 4. Bake in oven or microwave until cheese in melted. Serving Size/points: This makes 1 serving. Each serving is 4 points. Baked Rotini and Sausage Ingredients: Italian turkey sausage – 5 links 13 oz. Healthy Harvest whole wheat rotini 1 jar five brothers roasted garlic and onion pasta sauce ½ cup light mozzarella cheese, shredded Directions: 1. Cut up turkey links into bite size pieces. 2. Brown in a non-stick pan. 3. Cook pasta according to directions. 4. Combine the sauce, cooked sausage, and cooked pasta. 5. Spray a 13 x 9 pan with Pam. 6. Pour mixture in pan and sprinkle with mozzarella on top. 7. Bake at 350 degrees for 15-20 minutes. Servings Size/points: This makes 8 servings. Each serving is 7 points. Crockpot Lasagna Ingredients: 1 lb. Lean ground beef 1 onion chopped 1/8 tsp. garlic powder 2 – 15 oz. cans tomato sauce 1 – 6 oz. can tomato paste 1 ½ tsp. salt 1 tsp. oregano 1 – 12 oz. carton of fat free cottage cheese ½ cup grated parmesan cheese 12 oz. lasagna noodles – uncooked 8 oz. shredded non-fat mozzarella cheese Directions: 1. Brown ground beef and onions in a skillet. 2. Add garlic powder, tomato sauce, tomato paste, salt and oregano. 3. Cook long enough to get it warm. 4. In a bowl mix the cottage cheese, Parmesan cheese, and mozzarella cheese. 5. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles. (break to fit) Top with cheese mixture. 6. Repeat layers two more times. 7. Cook on low for 5 – 5 ½ hours. This recipe makes 8 servings. Each serving is 8 points. Pasta Salad Ingredients 8 oz. Pasta Cooked 2 cups veggies 4 oz. Imitation crab 1 packet pasta salad spice (Schilling) 1/8 cup each oil, and water 1/2 cup white vinegar Directions: Mix all the ingredients together and chill before servng. Serving size/Points: 1/2 cup serving is 2 pts Pasta Alfredo Ingredients: 5 oz uncooked linguini 1 1/2 oz cooked Canadian-style bacon, chopped 1 small onion(s), red, finely chopped 2 medium garlic clove(s), crushed Tbsp. vegetable broth 1/2 cup(s) fat-free evaporated milk 1 tsp. cornstarch 1 Tbsp. water 3/4 oz grated Parmesan cheese 2 Tbsp. chives, chopped 1/8 tsp. black pepper, or to taste Directions: 1. Add pasta to large pot of boiling water; cook, uncovered, until tender, drain. 2. Return pan to heat; cook onion and garlic, stirring, until onion is soft. Stir in broth and milk. Bring to a boil, stir in combined cornstarch and water. Simmer, uncovered, until thickened slightly, about 5 minutes. 3. Just before serving add pasta and cheese to sauce. Cook, stirring, until cheese is melted, about 2 minutes. 4. Serve pasta topped with bacon, sprinkle with chives and pepper. Serve this dish with a large garden salad on the side. Serving Size/Points: This recipe makes 2 servings. Each serving is 9 points. Creamy Chicken Fettuccine Ingredients: 1 tsp. virgin oil 1 chicken cutlet (3 oz.) 1/2 cup sliced shiitake or white mushrooms 1 garlic clove, minced 1 tsp. all purpose flour 1/2 cup canned ready to serve low sodium fat free chicken broth 1/4 cup evaporated skimmed milk 2 Tbsp. Whipped cream cheese 3/4 oz. grated Parmesan cheese 1/8 tsp. white pepper 1 1/2 cups cooked fettuccine (hot) Directions: 1. In 10-inch nonstick skillet heat oil; add chicken and cook over medium-high heat until tender. 2 to 3 minutes on each side. 2. Remove chicken from skillet and cut into 1/2 inch cubes. Set aside. 3. In same skillet combine mushrooms and garlic and cook over medium-high heat, stirring occasionally, for 1 minute. Sprinkle with flour and stir quickly to combine, continuing to stir, add chicken broth and milk. Reduce heat to low and let simmer, stirring frequently, until mixture thickens. 2 to 3 minutes. Stir in cheeses and pepper; return chicken to skillet and cook, stirring frequently, until chicken is heated through, 2 to 3 minutes. 4. To serve, on serving platter arrange fettuccini; top with chicken mixture. Serving Size/Points: This recipe makes 2 servings. Each serving is 7 points. Creamed Spinach & Noodles Ingredients: 1 pkg. Frozen Green Giant Creamed Spinach 8 oz. pasta Directions: Make spinach and pasta according to package and toss. Serving Size/Points: This recipe makes 2 servings. Each serving is 5 points. This recipe can also make 4 side dishes at 2.5 points each. Broccoli Cheese Casserole Ingredients: 2 10 oz packages frozen chopped broccoli, drained and thawed 10 3/4 oz can condensed reduced fat cream of mushroom soup 4 oz Velveeta Light 1 cup uncooked instant rice 1/2 cup chopped onion 1/4 cup fat free milk 2 Tbsp. Butter Cooking spray Directions: 1. Mix all ingredients into a bowl 2. Coat a 2 qt casserole with cooking spray, 3. Spoon mixture into dish. 4. Place in preheated oven 350 degrees, bake for 45 min Serving size/Points: This recipe makes 8 servings. Each serving is 3 points. Serving size is a 1/2 cup. Spring Pasta Stir-Fry with Chicken Ingredients: 1 pkg. (12 oz) uncooked fettuccini noodles 3 large carrots, cut into julienne strips (using a potato peeler) 2 medium summer squash, cut into julienne strips 5 firm plum tomatoes 2 TBSP olive oil, divided 2 garlic cloves, pressed 3/4 tsp. salt, divided 1/4 cup snipped fresh basil leaves 1/4 tsp. ground black pepper 2/3 cup shredded Parmesan Cheese garlic powder to taste 16 oz. Or 4 chicken breasts Directions: 1. In Professional (8qt) stockpot, cook pasta according to package directions; drain in large colander. Return pasta to stockpot; keep warm 2. Season chicken breasts with salt, pepper, and garlic powder; cook in frying pan until thoroughly cooked and lightly browned. 3. Meanwhile, prepare vegetables. Using julienne peeler (potato peeler) cut carrots, and squash into long strips. Slice tomatoes in half and then length wise, remove all seeds. 4. Heat a medium stir-fry skillet over medium heat. Add 1 TBSP of the oil and both of the pressed garlic cloves. Cook and stir until garlic is softened and lightly browned (about 2-3 min) Add vegetables and salt and stir-fry until vegetables are crisp-tender. 5. Snip basil. Add remaining oil, salt and black pepper to pasta. Then add chicken and parmesan cheese and stir thoroughly and serve. Serving Size/Points: This recipe makes 6 servings. Each serving is 7 points. Pasta with Greens and Beans Ingredients: 6 garlic cloves; 4 cups coarsely chopped; broccoli rabe (escarole or spinach may be substituted) 1 1/2 cups drained canned cannellini beans, rinsed 2 cups vegetable broth 6 oz. uncooked pasta, cooked according to package directions Directions: 1. Lightly spray large nonstick saucepan with nonstick cooking spray. Add garlic; cook over medium heat, stirring constantly, until softened, about 15 minutes. 2. Add broccoli rabe and beans; cook 2-3 minutes. Add broth; bring to a boil. Reduce heat; simmer 3 minutes. Add cooked pasta; cook, Stirring occasionally, 2 minutes longer. Let stand 5 minutes before serving. 3. Sprinkle Parmesan cheese if you'd like. (Add necessary points.) Serving Size/Points: This recipe makes 4 servings. Each serving is 5 points. Hungarian Noodles Ingredients: 1/3 cup low fat cottage cheese (2% milk fat) 1/4 cup evaporated skimmed milk 2 Tbsp. Sour cream 1 tsp. paprika Dash white pepper 2 tsp. margarine 1/4 cup chopped onion 1 garlic clove, minced 1 Tbsp. Each Worchestershire sauce and all purpose flour 1 1/2 cups cooked medium noodles (hot) Directions: 1. In blender combine first 5 ingredients and process until smooth, scraping down sides of container as necessary set aside. 2. In 1 quart nonstick sauce pan melt margarine; add onion and garlic and sauté over medium-high heat until onion is softened. 1 to 2 minutes. Stir in Worchestershire sauce. 3. Sprinkle flour over onion mixture and stir quickly to combine; stir in cottage cheese mixture. Cook stirring frequently, until mixture thickens. 4 to 5 minutes. Add noodles and stir to combine. Serving Size/Points: This recipe makes 2 servings. Each serving is 6 points. Green Chili Chicken Lasagna Ingredients: 2 cans rotel tomatoes 1 can 98% Fat Free cream of onion soup 2 cups chopped cooked chicken 1 small can green chilis 6 green onions sliced Chili powder to taste 8 Fat free tortillas 1/2 cup fresh cilantro 8 oz fat free shredded cheese Directions: 1. Combine first six ingredients in a saucepan 2. Heat thoroughly 3. Tear tortillas in pieces 4. Spray 9 x 11 pan woth cooking spray 5. Place 1/3 of tortillas in bottom, top with 1/2 the rotel mixture and sprinkle with 1/3 of shredded cheese and 1/3 cilantro 6. Repeat layers twice ending with cheese 7. Bake 30-45 minutes at 350 degrees, until bubbly. Let stand 10 minutes Serving Size/Points: This recipe makes 6 servings. Each serving is 5.5 points. Easy Cheese Lasagna Ingredients: 1 jar (28 oz) spaghetti sauce 6 uncooked lasagna noodles 1 container (15 oz) fat free ricotta cheese 1-2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli, and bell pepper 1 pkg. (8 oz.) shredded low fat mozzarella cheese Directions: 1. Preheat oven to 375 degrees. Spray 11 x 17-inch baking dish with nonstick cooking spray. Spread 1/3 of the sauce on bottom of dish; arrange 3 noodles in a single layer over sauce. Top with another 1/3 of the sauce, all of the ricotta cheese and vegetables, and 1/2 of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce. 2. Cover dish with foil; bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese; bake uncovered 5 minutes longer. Let stand 5 minutes before cutting. Serving Size/Points: This recipe makes 6 servings. Each serving is 6 points. Pizza Bread Ingredients: 1/4 Loaf French bread 1/4 cup Mozzarella or Parmesan cheese 1/2 cup Spaghetti sauce 8 Turkey Pepperoni Directions: Add all ingredients on top of French bread and then broil until cheese melts. Serving Size/Points: This recipe serves 1. Each serving is 7 points. Beef and Pepper Pizza Ingredients: 3/4 cup of flour 1/2 cup skim or 1% milk 2 eggs 1 tsp. oregano leaves 3/4 tsp. salt 1 pound lean ground beef 1/4 cup onion - diced 1/4 cup bell pepper - diced 1/8 tsp. pepper 2 - 8oz cans tomato sauce 8oz or 2 cups of fat free mozzarella cheese Directions: 1. Combine flour, milk, egg, oregano and salt and beat until smooth. 2. Pour mixture into a greased (non-stick spray) 9 x 13 casserole dish. 3. Sprinkle cooked beef on top 4. Add onion and bell pepper (this is optional) 5. Bake for 20 minutes at 425 degrees 6. Remove from oven and pour tomato sauce and sprinkle cheese on top. 7. Bake another 10 minutes until cheese is melted. Serving Size/Points: This recipe makes 6 servings. Each serving is 5.5 points. Ricotta and Tomato Tart Ingredients: 1 cup(s) fat-free ricotta cheese 1/2 cup(s) fat-free egg substitute 1/4 cup(s) grated Parmesan cheese 1/4 cup(s) chives, fresh, chopped 4 piece(s) phyllo dough 4 serving(s) cooking spray, or enough to coat dough 3 medium plum tomato(es), cored and sliced 1/4-inch thick 1 tbsp basil, fresh, chopped Directions: 1. Preheat oven to 400°F. Coat a 9-inch glass pie plate with nonstick cooking spray 2. Stir together ricotta, egg substitute and 2 tablespoons each of Parmesan and chives; set aside. 3. Lay 2 sheets of dough across pie plate. Press down and coat with cooking spray. Lay remaining dough across pie plate in opposite direction of first dough layer; press down. 4. Spoon ricotta filling over dough and layer with half of tomato slices. Sprinkle with remaining chives and basil; layer with remaining tomato slices. Top with remaining Parmesan. 5. Trim off excess dough, leaving a 2-inch border. Fold up border edges to partially enclose filling (do not pull dough tightly - it should form a loose, lacy crust). Coat with cooking spray. Bake until Parmesan is golden and filling is firm, about 20 minutes. 6. Remove from oven and allow to stand for 5 minutes before slicing into 6 pieces. Serving Size/Points: This recipe makes 6 servings. Each serving is 2 points. Spaghetti Casserole Ingredients: 3 1/2 cups cooked spaghetti (about 7 ounces uncooked), cooked without salt or fat 1/3 cup grated Parmesan cheese 1 Tbsp. butter or stick margarine 2 large egg whites, lightly beaten Cooking spray 8 oz. container fat free cottage cheese 1 pound 50% less fat bulk pork sausage or ground chuck 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1 garlic clove, minced 14.5 oz. can no-salt added stewed tomatoes 6 oz. can no-salt added tomato paste 1 tsp. Sugar 1 tsp. dried oregano 1/2 cup (2 oz) shredded reduced fat mozzarella cheese Directions: 1. Preheat oven to 350 degrees. 2. Combine spaghetti, Parmesan cheese, butter, and egg whites in a bowl; toss well. Spoon into an 8-inch square baking dish coated with cooking spray. Spread cottage cheese over spaghetti mixture; set aside. 3. Cook sausage and next 3 ingredients in a large non-stick skillet over medium heat until sausage is browned, stirring to crumble. Drain well. Return sausage mixture to skillet. Stir in stewed tomatoes and next 3 ingredients; cook over medium heat until thoroughly heated. Spoon over cottage cheese. 4. Bake at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese; bake an additional 5 minutes. Serving Size/Points: This recipe makes 6 servings. Each serving is 7 points. Pizza Stuffed Potato Ingredients: 1 baking potato (6 oz.) baked 1 1/2 oz. mozzarella cheese, shredded, divided 1/4 cup each tomato sauce and park-skim ricotta cheese 1/8 tsp. each oregano leaves and garlic powder 2 tsp. grated Parmesan cheese Directions: 1. Preheat oven to 450 degrees. Cut potato in half-length wise. Scoop out pulp from potato halves into a bowl leaving 1/4 inch thick shells; mash pulps and reserve shells. 2. Add 1 oz. mozzarella cheese, the tomato sauce, ricotta cheese, oregano, and garlic powder to potato pulp and stir to combine. 3. Spoon half of potato mixture into each reserved shell; top each with half of the remaining mozzarella cheese and half of the Parmesan cheese. Set potato shells in 1-qt casserole dish and bake until thoroughly heated, about 10 minutes. Serving Size/Points: This recipe makes 2 servings. Each serving is 4 points. Oriental Chicken Salad with Peanuts Ingredients: 2 Tbsp. Reduced sodium soy sauce 1 Tbsp. Creamy peanut butter 1/4 tsp. each minced pared gingerroot, minced garlic, and Chinese sesame oil 3/4 tsp. peanut oil dash ground red pepper 1 cup cooked thin spaghetti 3 oz. diced cooked chicken 1/2 cup rinsed drained bean sprouts 1/4 cup sliced scallions (green onions) 1/2 oz. unsalted shelled roasted peanuts 1 cup shredded lettuce Directions: 1. In blender combine soy sauce, 1 Tbsp. Water, the peanut butter, gingerroot, garlic, oils and pepper and process until thoroughly combined. Set aside. 2. In medium mixing bowl combine remaining ingredients except lettuce; add soy sauce mixture and toss to coat. 3. On serving platter arrange lettuce; top with spaghetti mixture. Serving Size/Points: This recipe makes 2 servings. Each serving is 7 points. |
| Orange Chinese Chicken
Ingredients: 2 tsp. dark sesame oil 1 pound boneless, skinless chicken breasts, four 4 oz. pieces 1/8 tsp. table salt 1/8 tsp. black pepper 15 oz. Del Monte Mandarin Oranges in Light syrup, or similar item 1/2 cup reduced sodium, fat free chicken broth 1 Tbsp. Low sodium soy sauce 2 tsp. cornstarch Directions: Heat oil in a large nonstick skillet over medium heat. Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side. 2. Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Serving Size/Points: This recipe makes 4 servings. Each serving is 5 points. Each serving is one chicken breast and 1/4 cup of sauce. This is best served with rice or steamed vegetables. (Remember to add points as necessary) Sweet and Sour Pork Ingredients: 1 can (15-16 oz.) pineapple tidbits (canned in juice) 2 Tbsp. Reduced sodium soy sauce 1 Tbsp. And 1 tsp. cider vinegar 2 tsp. cornstarch 2 tsp. sesame or peanut oil 1 1/2 pounds boneless pork tenderloin, cut into 1-inch chunks 2 cups fresh or frozen bell pepper strips Directions: Drain pineapple, reserving 1/2 cup juice; set pineapple aside. In small bowl or cup, combine reserved juice, the soy sauce, vinegar, and cornstarch, stirring until cornstarch is dissolved; set aside. 2. In wok, heat oil over high heat. Add pork; stir0fry until well browned, 5-10 minutes. Stir in peppers and reserved pineapple. Add reserved juice mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until pork is cooked through, 5-10 minutes. Serve immediately. Serving Size/Points: This makes 6 servings. Each serving is 4 points per serving. Sweet and Sour Chicken Ingredients: 2-4 chicken breasts cut into pieces ½ can pineapple chunks in unsweetened syrup 1 green pepper ½ onion chopped in large pieces 5-6 carrots cut into pieces ½-1 bag frozen snap peas 2-3 cups minute rice cooking spray sliced mushrooms Kraft Sweet and Sour sauce (2-4 Tbsp.) Directions: 1. Sauté all vegetables in a skillet with a little cooking spray. 2. Make rice in a different pot. 3. Lightly brown chicken and add to vegetables. 4. Add pineapple at the end and pour over rice. 5. Add sweet and sour to dish. Serving Size/points: This makes 4 servings. Each serving is 8 points. You may have 1 chicken breast, ¾ cup of rice, any number of vegetables, and 2-4 Tbsp. of sauce. Apple Cider Carrots Ingredients: 16 oz. frozen baby carrots 1 ½ cups apple cider 1 Tbsp. Reduced fat margarine such as Brummel and Brown 1 tsp. dried thyme 1 Tbsp. Sugar ½ tsp. salt Directions: 1. Combine all ingredients and bring to a boil. 2. Cover and simmer 10 minutes. 3. Uncover and bring to a boil again on high heat. 4. Stir occasionally for 5 minutes, until a thick glaze has formed. Serving Size/points: This recipe makes 4 servings. Each serving is 2 points. Apple Glazed Carrots & Bacon Ingredients: 2 bacon slices 1 cup chopped onion 2 (16-oz.) pkg. Baby carrots 1 ½ cups apple cider ¼ cup packed brown sugar ¼ tsp. ground red pepper 2 Tbsp. Chopped chives Directions: 1. Cook bacon slices in a small skillet over medium heat until crisp. Remove bacon from skillet and crumble. 2. Add onion to bacon drippings in skillet and sauté 3 minutes. 3. Add carrots, cider, sugar, and pepper and bring to a boil. 4. Cook mixture 10 minutes over medium heat or until carrots are tender. 5. Do not drain. 6. Place carrot mixture in a large serving bowl. 7. Sprinkle with the reserved bacon and chives. Serving Size/points: This makes 8 servings. Each serving is 2 points. Marinated Asparagus Ingredients: 1 ½ lb. Asparagus 3 Tbsp. White wine vinegar 2 Tbsp. Water 2 Tbsp. Lemon juice 1 Tbsp. Oil ¾ tsp. dry mustard ¾ tsp. grated lemon rind 1/8 tsp. pepper 1 small jar (20z) diced pimiento, drained 3 Tbsp. Crumbled bleu cheese Directions: 1. Trim asparagus and snap off tough ends. 2. Steam in a vegetable or asparagus steamer for 4 or 5 minutes, or until crisp tender. 3. Place asparagus in a shallow dish. 4. Combine remaining ingredients in a jar, except bleu cheese, and shake well. 5. Pour over asparagus, cover and chill 1 hour. 6. Just before serving, sprinkle with bleu cheese. Serving Size/points: This recipe makes 6 servings. Each serving is 1 point. Oven Fried Sweet Potatoes Ingredients: 4 medium sweet potatoes, cut into wedges 1 Tbsp. Vegetable oil ¼ tsp. pepper ½ tsp. paprika 1/8 tsp. salt Directions: 1. Place potatoes in bowl of water and let stand for 15 minutes. 2. Preheat oven to 425 degrees. 3. Spray a non stick cooking sheet with cooking spray, set aside. 4. Drain potatoes in colander. 5. Spread on paper towel and pat dry. 6. Put potatoes in large bowl. Sprinkle with remaining ingredients and toss gently. 7. Arrange on prepared baking sheet. 8. Bake for 20 minutes. 9. Turn potatoes and bake another 20 minutes or until golden brown, turning sheet halfway through each cycle to brown evenly. Serving Size/points: This makes 4 servings. Each serving is 2 points. Roasted Green Beans Ingredients: 1 lb. Green beans 1 tsp. olive oil 2 tsp. sesame seeds salt and pepper to taste Directions: 1. Preheat oven to 450 degrees. 2. Toss beans with oil and layer evenly on a baking pan. 3. Roast for about 12 minutes or until wrinkled and browned, and tender. 4. Meanwhile, put sesame seeds in a small skillet and heat over high heat, stirring, until toasted. 5. Toss seeds with beans; season with salt and pepper taste. Serving Size/points: This makes 4 servings. Each serving is 0 points. Sweet Potato Shoestring Fries Ingredients: 3 Tbsp. Orange juice 2 tsp. vegetable oil ½ tsp. ground ginger ¼ tsp. salt 1/8 tsp. ground red pepper 2 large sweet potatoes, peeled and cut into 1/8 inch shoestrings Directions: 1. Preheat oven to 400 degrees. 2. Combine first 5 ingredients in a small saucepan and bring to a boil. 3. Reduce heat, then simmer 2 minutes or until slightly thickened. 4. Remove from heat and let cool. 5. Toss juice mixture with potato shoestrings, drain off excess liquid. 6. Spread potatoes on a sprayed baking sheet. 7. Bake 30 minutes or until edges are crispy. Serving Size/points: This makes 4 servings. Each serving is 3 points. Twice Baked Potatoes Ingredients: 4 baking potatoes ¼ cup egg substitute 4 Tbsp. Reduced fat margarine 4 Tbsp. Low fat milk ¼ tsp. salt ¼ tsp. pepper ¼ cup fresh chopped chives ¾ cup shredded low fat cheddar cheese Directions: 1. Scrub potatoes, prick with fork and bake at 375 degrees for about an hour. 2. Cut a slice off the top of the baked potato. 3. Carefully scoop potato out of the shell and place in bowl. 4. Mash potatoes and blend with all ingredients except cheese. 5. Fill potato shells with filling and bake another 20 minutes. 6. Sprinkle with cheese and bake until cheese is melted. Serving Size/points: This makes 4 servings. Each serving is 4 points. Green Bean and Mozzarella Salad Ingredients: 2 cups fresh or frozen green beans, crisp cooked and drained 6 plum tomatoes, chopped 1/3 cup chopped fresh basil 1/3 cup fat free Italian salad dressing 1 pkg. (8oz) fat free mozzarella cheese, shredded Directions: 1. Combine first four ingredients and chill at least one hour to marinate. 2. Stir in cheese just before serving. Serving Size/points: This makes 8 servings. Each serving is 1 point. Grilled Asparagus Ingredients: Fresh Asparagus – 12 pcs. Olive oil Lemon pepper Directions: 1. Wash and partially peel the asparagus. Use a vegetable peeler on the lower part to get the tougher skin off. 2. Place on a plate and mist with olive oil. 3. Sprinkle with Lemon Pepper and place on med. hot grill. 4. Turn when brown, grill another minute or so and remove. Servings Size/points: This makes 2 servings. Each serving is 1 point Low point macaroni salad Ingredients: Celery Carrots Broccoli Cauliflower Green peppers Cucumbers 8 oz. box of macaroni noodles ½ cup fat free miracle whip Directions: 1. Finely chop the vegetables. 2. Cook macaroni according to package, drain and cool under cold running water. 3. Add pasta to the vegetables and add the miracle whip, mix together. 4. Chill for at least 2 hours. Serving Size/points: This makes 6 servings. Each serving is 3 points. Mexican Rice Ingredients: 2 cups cooked rice ½ cup chopped onion 2 cups chunky salsa 1/8 tsp. black pepper 1 cup cheddar cheese Directions: 1. Heat oven to 350 degrees. 2. Sauté onions in pan for 5 minutes. 3. Add salsa, pepper, rice and ¾ cups of the cheese and mix. 4. Pour mixture into an 8x8 baking dish. 5. Sprinkle remaining cheese on top. Bake for 15 minutes. Serving Size/points: This makes 4 servings. Each serving is 3 points. Unfried Okra Ingredients: Small pods of fresh okra One egg white Small amount skim milk ¼ cup seasoned bread crumbs Directions: 1. Wash and trim okra. 2. Boil in water approximately 5 minutes. Drain, pat dry and salt and pepper to taste. 3. Whisk together egg white and skim milk. 4. Dip okra in egg mixture, roll in crumbs. 5. Spray with cooking spray and bake for 10 minutes on 475 degrees. Serving Size/point: This makes 1 serving at 2 points. Green Bean Casserole Ingredients: 1 can 98% fat free cream of mushroom soup 1 cup total corn flakes cereal ¾ cup fat free milk 29 oz. Green Giant French Style green beans, canned (2 – 14.5 oz cans) 4 Tbsp. Crushed French fried onions (French’s or Durkee brand toppers) 2 Tbsp. Dried minced onions salt and pepper to taste Directions: 1. Preheat oven to 350 degrees. 2. Mix all ingredients except 2 Tbsp. Of the French fried onions. 3. Top with remaining 2 Tbsp. Onions. 4. Bake for 35 minutes until top is golden brown. Serving Size/points: This makes 4 servings. Each serving is 3 points. Baked Onion Rings Ingredients: 1 ½ cups cornflakes, low sodium – crushed 2 tsp. sugar 1 tsp. paprika ¼ tsp. seasoned salt ¼ tsp. garlic salt 2 large sweet onions 2 eggs Directions: 1. In large bowl combine first 5 ingredients; set aside. 2. Cut onions in ½ in. thick slices. Separate into rings. 3. In small bowl, beat egg until frothy. 4. Dip onion rings in egg, then in crumb mix, coating well. 5. Place in single layers on a baking sheet coated with cooking spray. 6. Bake 15 to 20 minutes at 375 or until onions are tender and coating is crispy. Servings Size/points: This makes 24 onion rings or 4 servings. Each serving is 2.5 points. Cole Slaw Ingredients: 4 cups prepared slaw mix (shredded cabbage and carrots) 1 Tbsp. Dried parsley flakes ½ cup fat free mayonnaise 1 Tbsp. Cider vinegar 3 pkg. Splenda, (3 tsp.) 1 Tbsp. Honey Dijon mustard 1/8 tsp. black pepper Directions: 1. Mix all ingredients from parsley flakes down. 2. Add to slaw mix and combine well. 3. Refrigerate at least 30 minutes. Serving Size/points: This makes 6 servings. Each serving is ¾ of a cup. Each serving is 1 point. Bacon and Cucumber slaw Ingredients: Dressing: ½ cup fat free sour cream 1 tsp. lemon ½ tsp. prepared mustard 1 tsp. prepared horseradish ½ cup cucumber, chopped 1 cup chopped celery ¼ cup minced green onion salt and pepper to taste Salad: 4 cups pre-packaged shredded coleslaw mix just before serving add 1 ½ Tbsp. Bacos or bacon bits Directions: 1. Combine all dressing ingredients in a medium salad bowl, and mix well. 2. Stir in the 4 cups coleslaw mix. 3. Cover and refrigerate overnight. 4. Just before serving, stir in the bacos. Serving Size/points: This makes 6 servings. Each serving is 3 points. Baked Potato Soup Ingredients: 4 large baking potatoes ½ cup reduced calorie margarine ½ cup flour 6 cups skim milk 1 tsp. salt 2 tsp. pepper 1 medium onion, chopped 2 green onions, chopped 4 slices cooked bacon, crumbled 6 oz. light sour cream Directions: 1. Wash potatoes and bake at 400 degrees for about an hour, or until done. 2. After cooled, cut potatoes in ½ inch cubes. 3. It is not necessary to peel skins. 4. Melt yogurt spread in large pan over low heat and add flour, stirring until smooth. 5. Cook one minute, stirring constantly. 6. Over medium heat gradually add milk and stir constantly until mixture thickens and bubbles. 7. Add potatoes, salt, pepper, onions and bacon. 8. Cook until thoroughly heated and onions are soft. 9. Soup will thicken more as potatoes soften. 10. Add sour cream and stir before serving. Servings Size/points: This recipe makes 6 servings. Each serving is 6 points. Creamy Corn Soup Ingredients: 1 – 15 oz. can cream style corn 1 – 11 oz. can cut corn 2 cups water ½ tsp. dried basil 1/8 tsp. garlic powder 8 oz. light sour cream Directions: 1. In medium saucepan, combine all ingredients except sour cream. 2. Bring to a boil. 3. Reduce heat to medium and simmer 5 minutes. 4. Stir in sour cream and cook just until thoroughly heated. Serving Size/points: This makes 4 servings. Each serving is 3 points. Broiled Tomatoes Ingredients: Halved Tomatoes Season w Salt & pepper Sprinkle with grated parmesan or mozzarella Directions: Broil until lightly browned and cheese is bubbly. Serving Size/Points: This serves 1 person at 2 points per serving. Turkey Potato Patties Ingredients: 1 1/2 cups mashed potatoes 1 cup finely chopped cooked turkey 1/3 cup chopped green onions 1 egg slightly beaten 2 Tbsp. light mayonnaise 1 tsp. dijon mustard 1/2 tsp. each salt, pepper and Worcestershire sauce 2 tsp. Butter or soft margarine Directions: 1. In small bowl, combine potatoes, turkey and onions; stir in egg, mayonnaise, mustard, salt, Worcestershire sauce and pepper to taste. Shape into four 1/2 inch thick patties. 2. In nonstick skillet, melt butter over medium heat, cook patties until browned, about 5 minutes on each side, turning carefully with spatula. Serving Size/Points: Makes 4 servings. 4 points per serving. Asparagus Vinaigrette Ingredients: 18 asparagus spears 1/4 cup canned ready to serve low sodium chicken broth 2 Tbsp. Raspberry or rice vinegar 2 tsp. olive oil 1/2 tsp. grated orange peel 1/8 tsp. pepper Directions: 1. In 1-quart shallow microwavable casserole dish, arrange asparagus spears; add broth. Cover and microwave on High (100%) for 2 1/2 minutes, rotating casserole 1/2 turn after 1 minute. 2. Add remaining ingredients; cover and microwave on High for 30 seconds, until asparagus spears are tender-crisp. Serving Size/Points: This recipe makes 2 servings. Each serving is 2 points. Parmesan Broccoli in Wine Ingredients: 1/2 cup sliced onion 1 1/2 tsp. walnut or olive oil 1 small garlic clove, minced 2 cups broccoli florets 1 Tbsp. Each finely chipped Italian (flat leaf) parsley and dry red table wine 3 large Calamata olives, pitted and chopped 2 tsp. grated Parmesan cheese Directions: 1. In 1-quart microwavable casserole dish combine first 3 ingredients and stir to coat, microwave on high (100%) for 2 minutes. 2. Add broccoli and stir to combine; cover and microwave on high for 5 minutes, stirring once halfway through cooking. 3. Add remaining ingredients except cheese; stir to combine. Microwave, uncovered on medium (50%) for 1 minute, stirring once halfway through cooking. 4. Let stand for 1 minute for flavors to blend. Sprinkle with cheese. Serving Size/Points: This recipe serves 2 people. Each serving is 3 points. Creamy Dijon Green Beans Ingredients: 2 tsp. each reduced-calorie margarine (tub) and all purpose flour 1/2 cup low fat milk (1% milk fat) 2 Tbsp. Sour cream 2 Tbsp. Dijon-style mustard 1/8 tsp. white pepper 3 cups cooked green beans (hot) Directions: 1. In 1-quart saucepan melt margarine over medium-high heat; add flour and stir quickly to combine. Continuing to stir, gradually add milk. Reduce heat to low and cook, stirring frequently, until mixture thickens, 3 to 4 minutes. Stir in remaining ingredients except green beans. 2. In serving bowl arrange green beans; add sour cream mixture and stir to coat. Serving Size/Points: This recipe makes 2 servings. Each serving is 3 points. Oven Fried Onion Rings Ingredients: 2 cups thinly sliced onions (separated into rings) 2 tsp. vegetable oil 1/4 oz. (5 Tbsp.) cornflake crumbs Directions: 1. Preheat oven to 450 degrees. In medium mixing bowl combine onions and oil; stir to thoroughly coat; Add cornflake crumbs and toss to coat. 2. Spray nonstick baking sheet with nonstick cooking spray and spread onion mixture on sheet. Bake turning frequently, until onion rings are crisp and browned, about 20 minutes. Serving Size/Points: This recipe makes 2 servings. Each serving is 2 points. Corn with Chive Cream Ingredients: 2 small ears of corn on the cob (each 5 inches long) 1 Tbsp. Plus 1 tsp. reduced-calorie margarine melted 1 Tbsp. Each chopped fresh chives and sour cream 1/4 tsp. pepper Directions: 1. In 1-quart shallow microwavable casserole dish arrange corn; add 1/4 cup water. Cover and microwave on High (100%) for 5 minutes, rotating casserole dish 1/2 turn about 2 1/2 minutes through cooking cycle. Until corn is tender. 2. In small mixing bowl combine remaining ingredients; stir to combine. 3. Remove corn from casserole dish, discarding cooking liquid. Serve each ear of corn with half of the chive mixture. Serving Size/Points: Each ear of corn is a serving. Each serving is 2 points. Savory Corn Fritters Ingredients: 1/3 cup plus 2 tsp. all-purpose flour 1/4 tsp. double acting baking powder 1 egg 1/2 cup each thawed frozen whole-kernel corn and canned cream style corn 2 Tbsp. Finely chopped red bell pepper 2 tsp. vegetable oil, divided 1/2 medium red bell pepper, cut into rings 2 jalapeno peppers Directions: 1. On sheet of wax paper sift together flour and baking powder; set aside. 2. Using a fork, in small mixing bowl beat egg; stir in corns and chopped red bell pepper. Add flour mixture and stir until thoroughly combined. 3. In 10-inch nonstick skillet heat 1 tsp. oil using half of the batter, drop batter by Tablespoonfuls into skillet forming 4 fritters. Cook over medium heat until bottoms are lightly browned. 2 to 3 minutes; using pancake spatula, turn fritters over and cook until other sides are browned, 2 to 3 minutes longer. 4. Transfer fritters to serving platter; keep warm. Repeat procedure with remaining oil and batter, making 4 more fritters. Garnish platter with red bell pepper rings and jalapeno peppers. Serving Size/Points: This recipe makes 4 servings. Each serving is 3 points. Spicy Oven Fried Potato Wedges Ingredients: 3/4 pound (12 oz) baking potatoes, cut into thin wedges 2 tsp. vegetable oil 1/4 tsp. each onion powder, garlic powder, ground red pepper and black pepper Nonstick cooking spray Directions: 1. Preheat oven to 450 degrees. Spray nonstick baking sheet with nonstick cooking spray; arrange potatoes on sheet and drizzle with oil. Turn potatoes, coating well with oil. 2. Bake for 10 minutes, turn potatoes over and bake until edges are lightly browned, about 10 minutes longer. 3. Transfer potatoes to mixing bowl; sprinkle with spices and mix well. 4. Ready to serve. Serving Size/Points: This recipe makes 4 servings. Each serving is 1 point. Potato and Green Bean Salad Ingredients: 1 pound new potatoes, quartered 1 pound green beans, trimmed and halved crosswise 1 red bell pepper, seeded and chopped 4 scallion, chopped 1/2 cup fat free buttermilk 1/4 cup light sour cream 1/4 cup non fat mayonnaise 1 tsp. fresh lemon juice 1/4 tsp. garlic powder 1/4 tsp. salt 1/4 tsp. freshly ground pepper Directions: 1. Combine the potatoes and enough water to cover in a large saucepan. Bring to a boil and cook 6 minutes. Add the green beans and cook until the beans are tender, about 3 minutes. Drain and rinse with cold water. 2. Combine the bell pepper, scallions, buttermilk, sour cream, mayonnaise, lemon juice, garlic powder, salt and pepper in a large bowl. Add the potatoes and green beans and toss well to combine. Serving Size/Points: This recipe makes 8 servings. Each serving is 1 point. Sweet Corn Bread Ingredients: 1 1/2 cups yellow cornmeal 3/4 cups all purpose flour 2 Tbsp. Sugar 2 tsp. baking powder 1 1/2 tsp. Salt 1 1/2 cups fat free milk 2 eggs, lightly beaten 3 Tbsp. unsalted butter, melted 1/8 cup Splenda non stick cooking spray Directions: 1. Preheat he oven to 425 degrees. Spray a 9-inch cast iron skillet or a 9-inch round cake pan with non-stick cooking spray. 2. Combine the cornmeal, flour, sugars, baking powder, and salt in a medium bowl. Combine the milk, eggs, and butter in another bowl. Slowly stir the milk mixture into the cornmeal mixture until just combined. Pour the batter into the skillet and bake until cornbread pulls away from the sides of the pan and the edges brown slightly, 20-25 minutes. Cool the skillet 10 minutes before cutting into 12 wedges. Serving Size/Points: This recipe makes 12 servings. Each serving is 3 points. Strawberry Spinach Salad Ingredients: DRESSING: (Whisk until blended) 2 tsp. zest and 2 Tbsp. juice) 2 Tbsp. white wine vinegar 1 Tbsp. vegetable oil (use olive oil) 1/3 cup Splenda (sugar adds 4 points) 1 tsp. poppy seeds SALAD: 1 1/2 cups Strawberries 1/2 medium cucumber, sliced, seeded and cut in ahlf 1/4 small red onion, sliced 1 pckg. (6 oz) baby spinach Directions: Make the dressing and toss all salad ingredients together. Serving Size/Points: This salad serves about 10 people. The entire salad is 5 points. Easy Fat Free Frosting Ingredients: 1 pkg. of fat free/sugar free pudding, any flavor 1 1/2 cups cold skim milk 1 envelope Dream Whip topping mix Directions: 1. Beat the milk, whipped topping mix and pudding on a low speed until blended and then on high for 4-6 minutes or until soft peaks form. Makes about 3 cups. Enough to frost a 13x9 cake. Refrigerate. Serving Size/points: This makes 1 batch. The whole batch is 10 points. Frozen Strawberry-Pineapple Mousse Ingredients: 2 cups strawberries, hulled and halved, frozen 3 cups pineapple, chopped and frozen 1 large banana, chopped and frozen ½ cup soy cream cheese, (known as tofu) 1 cup Lite whipped topping Directions: 1. Put strawberries, pineapple, and banana into a food processor and pulse until pureed. Add soy cream cheese and puree. Add whipped topping and pulse just until incorporated. 2. Pour into an 8-inch square pan and freeze until firm. About 2 hours. 3. Remove from freezer about 15 minutes before serving and cut into 8 pieces. Serving Size/points: This makes 8 servings. Each serving is 2 points. Peach Cobbler Ingredients: 1 cup self rising flour 1 cup skim milk 1 cup Splenda 1 can peaches in own juice butter flavored Pam Directions: 1. Mix first 3 ingredients. 2. Fold in peaches. 3. Pour into greased (Pam) dish. 4. Lightly spray top with Pam. 5. Bake on 375 degrees for 30-35 minutes or until golden brown. Serving Size/points: This makes 6 servings. Each serving is 2 points. Simple Apple Salad Ingredients: 6 cups cubed unpeeled cored apple ½ cup raisins 1/3 cup chopped walnuts ½ cup vanilla non fat yogurt 2 Tbsp. Honey Directions: 1. Combine apples, raisins, and nuts in a bowl. 2. Mix yogurt and honey, then toss with the apple mixture. Serving Size/points: This makes 6 servings. Each serving is 2 points. Apple Ambrosia Salad Ingredients: ½ pound apples, cored and wedged (one large) 1 large banana, sliced ¼ pound seedless grapes 1 can (16 oz.) pineapple chunks in juice (reserve juice) 2 Tbsp. Shredded coconut Dressing: ¼ cup reserved pineapple juice 2 Tbsp. Honey, warmed dash of ground ginger or cinnamon Directions: 1. In large bowl or serving container, combine apples, bananas, grapes, drained pineapple and coconut. 2. In small bowl, blend pineapple juice, honey and ginger. 3. Pour dressing over fruit; stir gently to coat. 4. Cover and chill until served. Serving Size/points: This makes 4 servings. Each serving is 3 points. Augural Pear and Parmesan Salad Ingredients: 3 ripe pears 2 tsp. lemon juice 1 Tbsp. Hazelnut or walnut oil 4 oz. Augural leaves 1 oz. fresh Parmesan cheese shaved into long pieces fresh ground black pepper to taste. Directions: 1. Peal and core pears, and slice thickly. 2. Place in a bowl and moisten with the lemon juice to keep them white. 3. Combine nut oil with the pears. 4. Add Augural, and toss to mix. 5. Divide among 4 salad plates. 6. Tope each portion with Parmesan shavings. 7. Season with black pepper to taste. Serving Size/points: This makes 4 servings. Each serving is 3 points. Banana Split Dessert Ingredients: Graham crackers 1 sliced banana 1 pkg. Instant sugar free pudding made with non fat milk 2 cups of non fat milk (to make the pudding with) ½ cup crushed pineapple (own juice), drained 1 cup sliced strawberries 4 Tbsp. Cool Whip 2 Tbsp. Toasted coconut cooled. Directions: 1. Layer the bottom of a 6x8 pan with graham crackers. (4 sheets) 2. Slice bananas over graham crackers. 3. Prepare pudding and add pineapple to pudding. Then pour over sliced bananas. 4. Slice strawberries over the pudding mixture. 5. Add the cool whip and coconut. 6. Serve. Serving Size/points: This makes 4 servings. Each serving is 5 points. Strawberry-Banana Smoothie Ingredients: 1 banana ½ cup pineapple 1 cup frozen strawberries 1 cup ice Directions: 1. In blender, combine banana, pineapple and strawberries. Mix well. 2. Add the ice and continue to mix, until all ice is broken. Serving Size/points: This makes 3 servings. Each serving is 1 point. Extremely Strawberry Smoothie Ingredients: 1 cup frozen strawberries 8-10 oz. strawberry tonic 1 cup ice Directions: 1. Mix all ingredients in a blender and serve. Serving Size/points: This makes 1 serving at 1 point. Angel Food Cake Ingredients: 1 box Angel food cake mix 1 – 15 oz. can crushed pineapple Directions: 1. Mix only the two ingredients above together. 2. Pour into a 13 x 9 pan. 3. Bake according to Angel food instructions. 4. Bake on lowest rack in oven. Other variations are: 1. 1 can of no sugar added cherry pie filling. or 2. 1 can of pumpkin (not pumpkin pie filling), with 1 cup water. Serving Size/points: This makes servings. Each serving is points. Strawberry Angel Food Trifle Ingredients: 4 cups cubed Angel food cake 1 – 8 oz. box sugar free strawberry Jell-O 1 – large box of sugar free vanilla pudding ½ of an 8 oz. container of cool whip Lite 2 cups sliced strawberries Directions: 1. Make FF pudding mix according to directions. 2. Just before you start to assemble the trifle, mix together the pudding and the cool whip. 3. Find a clear glass bowl, and layer trifle. 4. Alternate several layers of cut up cake and strawberries and pudding mixture. 5. Mix Jell-O with 2 cups of hot water. 6. Pour over cake, strawberries, and pudding. Serving Size/points: This makes 12 – 1 cup servings. Each serving is 3.5 points. Diet Coke Cupcakes Ingredients: 1 pkg. Dry mix chocolate cake ¼ cup Egg Beaters 12 fl. Oz. Diet coke Directions: 1. Mix cake, egg beaters and coke. 2. Pour into cup cake pans. 3. Bake at 350 degrees for 23 minutes. Serving Size/points: This makes 24 cupcakes. Each cupcake is 2 points. Dump Cake Ingredients: 20 oz. can pineapple w/ juice 20 oz. can no sugar added Lite cherry filling Dry cake mix (white or vanilla) 2 cups no sugar added applesauce Directions: 1. Spray a 9 x 13 pan with non stick cooking spray 2. Pour pineapple juice on bottom…. Level it out. 3. Pour cherry filling next, do not mix just level it on top of pineapple. 4. Sprinkle dry cake mix on top evenly, do not stir just level. 5. Pour applesauce on top, again do not stir just level. 6. Bake at 375 degrees for 65 minutes. Serving Size/points: This makes 16 servings. Each serving is 4 points. Candy Bar Salad Ingredients: 1 (4 serving) pack of sugar free butterscotch pudding 2/3 cup carnation non fat dry milk powder 1 ½ cups water 1 tsp. coconut extract ¾ cups plain fat free yogurt ½ cup cool whip Lite 12 (2 ½ inch) chocolate graham crackers, coarsely crushed 2 Tbsp. ( ½ oz.) chopped pecans 2 Tbsp. flaked coconut Directions: 1. In a large bowl, combine dry pudding mix, dry milk powder, and water. Mix well using wire whisk. 2. Blend in coconut extract, yogurt and cool whip. 3. Add graham cracker crumbs, pecans, and coconut. Mix gently to combine. 4. Cover and refrigerate at least 15 minutes. 5. Gently stir again before serving. Serving Size/points: This makes 6 servings. Each serving is 3 points. Chocolate Pie Ingredients: 1 ½ plus 1 Tbsp. skim milk 2 pkgs. Fat free sugar free chocolate pudding reduced fat graham cracker crust 4 oz. fat free cream cheese 1 Tbsp. sugar 1 ½ cups fat free frozen whipped cream Directions: 1. Combine 1 ½ cups milk and pudding and mix until thick. 2. Spread over crust. 3. Beat cream cheese, sugar and 1 Tbsp. skim milk. Fold in whipped cream. 4. Spread over chocolate pudding mixture. 5. Chill and serve. Serving Size/points: This makes 8 servings. Each serving is 3 points. Apple Cake Ingredients: 2 large eggs ½ cup sugar ¼ cup fat free milk 2 Tbsp. light butter, melted 1 Tbsp. vanilla extract 1 cup self rising flour, sifted 1 ½ Tbsp. cornstarch 1 large apple green, peeled, cored and sliced 1 tsp. ground cinnamon 1 tsp. sugar Directions: 1. Preheat oven to 400 degrees. Coat an 8 inch round cake pan with cooking spray. 2. Beat eggs and sugar with an electric mixer until light and fluffy. Stir in milk, melted butter and vanilla extract. 3. Combine flour and cornstarch and fold into the cake batter. Pour mixture into prepared pan. 4. Arrange apple slices on top of cake, sprinkle with combined cinnamon and sugar. Bake for about 30-35 minutes or until a knife or metal skewer comes out clean. Servings Size/points: This makes 8 servings. Each serving is 3 points. Banana nut Crumb Cake Ingredients: 14 oz. unprepared banana cake mix 1 cup water ¼ cup unsweetened applesauce 2 large egg whites 1 large banana, ripe and mashed ½ cup uncooked quick oats ½ cup brown sugar, firmly packed ¼ cups chopped walnuts Directions: 1. Preheat oven to 375 degrees. Coat an 8 inch square pan with cooking spray. 2. Combine cake mix, water, applesauce and egg whites in a large bowl. Stir about 50 strokes with a spoon until mixture is moistened; pour into prepared pan. 3. Combine banana, oats, sugar and walnuts in a medium bowl and mix well; drop by teaspoonfuls over cake batter. 4. Bake until center is puffed and set, about 30 minutes. Allow cooling for about 20 minutes before cutting into 12 pieces. Serving Size/points: This makes 12 servings. Each serving is 4 points. Fresh Plum Upside Down Torte Ingredients: 4 medium plum(s), pitted and halved 1/2 cup(s) cake flour, sifted 2 tbsp. uncooked old-fashioned oats 1/2 tsp. ground cinnamon 1 tsp. baking powder 1/4 tsp. table salt 2 large egg white(s) 2/3 cup(s) sugar 2 large egg(s) 1 tsp. vanilla extract Directions: 1. Preheat oven to 350°F. Spray a 9-inch spring form pan with cooking spray. Arrange plum halves, skin side down, in bottom of pan. 2. In a small bowl, whisk together flour, oatmeal, cinnamon, baking powder and salt; set aside. 3. In a large bowl, beat egg whites until soft peaks form. Gradually beat in 1/3 cup of sugar, until whites are stiff and glossy; set aside. 4. In another bowl, beat eggs and remaining 1/3 cup of sugar until mixture is thick and pale yellow; stir in vanilla. 5. Whisk 1/3 of egg-white mixture into whole-egg mixture, then fold in half of the dry ingredients. Fold in remaining whites and then remaining dry ingredients. 6. Spoon batter into pan and smooth top with spatula. Bake until very brown and somewhat firm, about 35 to 40 minutes. 7. Cool completely in pan before removing sides and inverting torte onto a serving plate. Serving Size/points: This makes 8 servings. Each serving is 3 points. Pear Pecan Coffee Cake Ingredients: 2 tbsp. light butter 1/2 cup(s) sugar 1 cup(s) all-purpose flour 1 cup(s) cake flour 4 tsp. baking powder 1/2 tsp. table salt 1/4 cup(s) regular egg substitute 1 cup(s) buttermilk 1 medium pear(s), ripe, cored and thinly sliced 1/2 oz chopped pecans, about 2 tbsp 3 cup(s) sugar Directions: 1. Preheat oven to 400°F. Coat a 9-inch spring form pan with cooking spray. 2. Cream together butter and sugar; set aside. 3. Sift together flour, cake flour, baking powder and salt; set aside. 4. Beat together egg substitute and buttermilk. 5. Stir flour mixture into butter in three parts, alternating with buttermilk mixture. 6. Spoon batter into pan and smooth top. Arrange pear slices over top. Sprinkle with pecans and 3 tablespoons sugar. 7. Bake until firm and golden brown, 40 to 45 minutes. Let cool in pan 15 minutes. Remove sides, cut into 10 wedges and serve. Serving Size/points: This makes 10 servings. Each serving is 4 points. Frosted Carrot Cake Ingredients: 3/4 cup(s) all-purpose flour 2/3 cup(s) whole wheat flour 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. table salt 1 large egg(s) 2 medium egg white(s) 3/4 cup(s) honey 1/4 cup(s) vegetable oil 1 Tbsp fresh lemon juice 3 cup(s) carrot(s), grated 3 oz light cream cheese, softened 3 Tbsp. powdered sugar 1/2 tsp. vanilla extract Directions: 1. Heat oven to 350ºF (175ºC). Lightly coat the bottom of an 8-inch (20 cm) round cake pan with nonstick cooking spray. Line with wax paper and lightly coat paper with spray. 2. In a small bowl, combine flours, baking soda, cinnamon and salt. In a large bowl with an electric mixer, beat eggs, honey, oil and lemon juice until blended. Stir flour mixture and carrots into egg mixture just until well blended. 3. Spread batter into a prepared pan and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 10 minutes. Turn out of pan and cool completely. 4. Meanwhile, for frosting, beat together cream cheese, powdered sugar and vanilla in a small bowl. Spread a thin layer over cooled cake and serve. Serving Size/points: This makes 10 servings. Each serving is 5 points. Brownie Ingredients: 2 Tbsp. Fat free brownie mix 1 Tbsp. Fat free Yogurt or Fat free sour cream 2 Tbsp. Fat free cool whip Directions: 1. Mix all ingredients together except cool whip. 2. Microwave on high for 1 minute 3. Add cool whip and eat. Serving size/Points: This is a 1 serving recipe. Each brownie is 1 point. Cheesecake Ice Cream Ingredients: 2 quarts buttermilk, cultured from skim milk 2 cups heavy cream 2 cups sugar (1 cup sugar and 1 cup Splenda)* 2 Tbsp. vanilla extract Directions: 1. Whip all ingredients together and freeze in ice cream freezer. Serving Size 3/4 cup - 3 pts Substitute Splenda and each serving is 2 pts.* Creamsicle Jell-O Ingredients: 1 pkg. (4 serving size) Sugar-Free Jell-O (1 pt whole box) 3/4 cup boiling water 3/4 cup cold water 8 oz. Light, non-fat yogurt (aspartame-sweetened), any flavor (2 pt container) You can add fruit but need to adjust your point content accordingly Directions: 1. Pour boiling water into Jell-O, mix about two minutes until dissolved. 2. Stir in cold water 3. Put in fridge just until cool (NOT SET) 4. Whisk in yogurt 5. Let set about 4 hours. Serving Size/Points: This recipe makes 4 servings. Each serving is 1 point. |
| Angel Food Fluff
Ingredients: 8 oz sugar free angel food cake 3 small boxes fat free/sugar free instant vanilla pudding 6 Cups Fat free milk 4 cups fresh sliced strawberries 2-8 oz containers of Cool Whip free Directions: 1. Combine pudding with milk and refrigerate while preparing the rest of ingredients. 2. Tear cake unto small pieces and slice strawberries. 3. Combine 1 container of Cool whip with the pudding and mix thoroughly. Layer in a large serving bowl starting with cake, pudding mix, strawberries and repeat to make three layers. 4. Top with other container of cool whip and a decorative strawberry Serving size/Points: 2 pts per 1 cup serving Berry Cobbler Ingredients: 2 cup(s) blackberries 2 cup(s) strawberries, hulled and halved 1/2 tsp. table salt, divided 2 Tbsp. cornstarch 1/4 cup(s) sugar 2/3 cup(s) all-purpose flour 1 tsp. sugar 1/2 tsp. baking powder 1/4 tsp. baking soda 1/8 tsp. ground cardamom 1/2 cup(s) buttermilk Directions: 1. Preheat oven to 400ºF. In a shallow, 2-quart ovenproof dish, stir together berries, 1/4 teaspoon salt, cornstarch and 1/4 cup sugar. Bake until hot, about 5 minutes. 2. Meanwhile, prepare topping: In a bowl, stir together flour, 1 teaspoon sugar, baking powder, baking soda, 1/4 teaspoon salt and cardamom. Stir in buttermilk to form sticky dough. 3. Remove fruit from oven. Drop dough by heaping tablespoons onto fruit to form 4 biscuits. Bake until biscuits are golden and fruit is bubbling, about 25 minutes. Allow cobbler to sit for 5 minutes for fruit to firm up before serving. Yields about 1-cup fruit and 1 biscuit per serving. Serving Size/Points: This recipe makes 4 servings. Each serving is 4 points. Banana Split Cake Ingredients: 2 cups low fat graham cracker crumbs (about 8 full cracker sheets) 2 - 8oz. Fat free cream cheese 1 tsp. vanilla 2 cups crushed pineapple, with juice 1/2 cup chopped pecans 3/4 cup of low fat margarine 1 cup Splenda 3 bananas 1 carton of fat free cool whip 1 jar maraschino cherries 1 cup sliced fresh strawberries (when in season) Directions: 1. Melt 1/2 cup butter in saucepan or microwave. 2. Combine butter with graham cracker crumbs 3. Press mixture into a 9 x 13 baking dish or pan. 4. Beat remaining butter 1/4 cup with the cream cheese and spread over graham cracker crumbs. 5. Slice bananas and strawberries over the cream cheese mixture. 6. Top with pineapple, then cool whip. 7. Dot the top with Cherries and sprinkle chopped nuts on top. Serving size/Points: This recipe makes 12 servings. Each serving is 5 points. Snicker Pie Ingredients: 1 1/2 cups FF vanilla ice cream 1/4 cup chunky peanut butter 1 cup Fat free cool whip 1.4 oz (sm.) box chocolate sugar free fat free pudding Directions: 1. Stir ice cream until soft, add cool whip, peanut butter and dry pudding mix. 2. Pour into 8 x 8 square dish and freeze. Serving Size/Points: This recipe makes 9 servings. Each serving is 2 points. Apple Pie Ingredients: 1 cup(s) all-purpose flour 2 tsp. sugar 3 tbsp. reduced-calorie margarine, chilled and cut up 2 tbsp. water, or more if necessary 4 medium apple(s), McIntosh, peeled and thinly sliced 1/4 cup(s) sugar 1 tbsp. cornstarch 1/2 tsp. ground cinnamon 1/3 cup(s) uncooked old-fashioned oats 5 tbsp. all-purpose flour 2 tbsp. sugar 2 tbsp. reduced-calorie margarine, melted Directions: 1. Preheat oven to 400ºF. 2. To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside. 3. To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust. 4. To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples. 5. Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces. Serving Size/Points: This recipe makes about 8 servings. Each serving is 4 points. Mini Cherry Cheesecakes Ingredients: 8 average graham cracker(s), mashed into crumbs 2 tbsp. reduced-calorie margarine, melted 4 oz fat-free cream cheese 4 oz light cream cheese 2 tbsp. fresh lemon juice 2 large egg white(s) 1 tsp. vanilla extract 1/3 cup(s) sugar 20 oz light fruit pie filling, cherry, warmed Directions: 1. Place 12 cupcake liners in a cupcake pan. Combine graham cracker crumbs and margarine; mix well. 2. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently. Refrigerate until ready to fill. 3. Beat cream cheeses until fluffy and add lemon juice, egg whites, vanilla extract and sugar; beat until smooth. 4. Spoon cream cheese mixture evenly into crumb cups. Bake at 375°F for 15 minutes. Cool. 5. Top each cheesecake with 1-tablespoon cherry pie filling. Serving Size/Points: This makes 12 mini cakes at 3 points per serving. Red, White and Blueberry Crisp Ingredients: 2 cup(s) blueberries 2 tbsp. sugar 2 cup(s) strawberries, hulled and quartered 1/2 cup(s) uncooked old-fashioned oats 2 Tbsp. unpacked brown sugar 2 Tbsp. reduced-calorie margarine, melted 1/2 cup(s) lite whipped topping Directions: 1. Toss blueberries with 1 tablespoon of granulated sugar; set aside. Toss strawberries with remaining tablespoon of granulated sugar; set aside. 2. Preheat oven to 375°F. Stir together oats, brown sugar and margarine; spread mixture on a sheet pan and bake, stirring occasionally, until lightly browned, about 15 minutes. 3. Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. Sprinkle with oat topping, decorate with whipped topping and serve. (The topping will stay nice and crisp if you sprinkle it on just before serving.) Yields about 1/2 cup per serving. Serving Size/Points: Serves 8 at about 1/2 cup per serving. 2 points per serving. Chocolate-Cream Pie Ingredients: 10 graham cracker sheets 2 Tbsp. sugar 2 Tbsp. Butter or stick margarine, emlted 1 large egg white Cooking Spray 2 cups fat-free milk, divided 2/3 cup sugar 1/3 cup unsweetened cocoa 3 Tbsp. Cornstarch 1/8 tsp. Salt 1 large egg 1/3 cup semi sweet chocolate chips 1 tsp. Vanilla extract 1 1/2 cups frozen reduced-calorie whipped topping, thawed 3/4 tsp. Grated semisweet chocolate Directions: 1. Preheat oven to 350 degrees 2. Place graham crackers in a food processor; process until crumbly. Add 2 Tbsp. Sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spay. Bake at 350 degrees for 8 minutes; let cool on a wire rack 15 minutes. 3. Combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients in a large bowl; stir well with a whisk. 4. Heat remaining 1 1/2 cups milk in a heavy saucepan over medium-high heat until bubbles form around the edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chocolate chips; cook over medium heat 5 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in vanilla. Pour into prepared crust; cover surface of filling with plastic wrap. Chill at least 3 hours. Remove plastic wrap; Spread whipped topping evenly over filling. Sprinkle with grated chocolate. Serving size/Points: This recipe makes 10 servings. Each serving is 5 points. Oatmeal Raisin Cookies Ingredients: 1/2 cup sugar 1/4 cup light brown sugar, packed 1/3 cup reduced-calorie margarine 1 Large egg 1 tsp. vanilla extract 1 cup all-purpose flour 1 cup uncooked old-fashioned oats 1/2 cup raisins Cooking spray Directions: 1. Preheat oven to 350 degrees. 2. Coat 2 large baking sheets with cooking spray. 3. In a large mixing bowl, combine sugars, margarine, egg and vanilla; beat with an electric mixer on low speed. Beat in flour and oats; fold in raisins. 5. Drop mixture by scant tablespoons onto prepared baking sheets. Baked until puffed up and golden brown around the edges, about 15 to 20 minutes. 6. Cool on baking sheets for 3 minutes; transfer to wire racks to cool completely. Serving size/Points: 2 cookies per serving. 3 points per serving. Baked Ice Cream Ingredients: 4 slices (1 oz. ea.) Angel food cake (even in thickness) 2 Tbsp. Peach jam 4 scoops (1/2 cup ea.) light vanilla ice cream 2 extra-large egg whites 3 Tbsp. Extra fine sugar Directions: 1. Preheat oven to 400 degrees. 2. On cookie sheet, arrange cake slices in a single layer, leaving some space between each slice; spread each slice with 1 1/2 teaspoons jam. Top each cake with a scoop of ice cream; freeze at least 5 minutes. 3. Meanwhile, prepare meringue. In clean, grease-free bowl, using electric mixer at medium speed, beat egg whites just until stiff peaks form. Continuing to beat, gradually add sugar, beat until glossy. 4. Remove cookie sheet from freezer. Immediately spread meringue over ice cream, working quickly to cover entire scoop and being sure meringue touches edge of cake slice on all sides to seal. Bake until meringue is lightly browned, about 5 minutes; serve immediately. Serving Size/Points: This recipe makes 4 servings. Each serving is 4 points. Apple Topped Tortillas Ingredients: 4 large green or red apples, cored and chopped 1/2 cup orange juice 1/3 cup firmly packed brown sugar 1/2 tsp. ground cinnamon 4 (6-inch) fat free flour tortillas Directions: 1. Preheat oven to 400 degrees. In large saucepan, combine apples, juice, sugar, and cinnamon; cook over medium heat, stirring frequently, until apples are tender and mixture is thick, 10-15 minutes. Set aside. 2. Meanwhile, place tortillas on large baking sheet; bake until crisp and lightly browned about 5 minutes. Let cool; top with apple mixture. Serving Size/Points: This recipe makes 4 servings. Each serving is 4 points. Pudding Pie Deluxe Ingredients: 4 sheets of low fat graham crackers (Chopped finely) 1 small box of fat free sugar free instant Chocolate pudding 1 small box of fat free sugar free instant Vanilla pudding 4 cups 1% milk 2 bananas 1 cup strawberries Directions: 1. Chop graham crackers finely. 2. Prepare the puddings separately. (2 cups of milk per flavor) 3. Pour graham crackers into a 9 x 12 casserole dish 4. Chop 1 banana over crushed crackers 5. Pour chocolate pudding over bananas 6. Add 2nd chopped banana over chocolate pudding 7. Pour vanilla pudding over that banana 8. Add strawberries on top of vanilla pudding 9. Let cool in refrigerator for about an hour before serving. Serving Size/Points: This recipe makes 8 servings. Each serving is 3 points. Chocolate Iced Sponge Cake Ingredients: 3/4 cup cake flour 1 tsp. double-acting baking powder 4 eggs (at room temperature) 1/3 cup granulated sugar 1 cup plain low fat yogurt 1 envelope (4 servings) Instant Fat Free, Sugar Free Chocolate pudding nonstick cooking spray Parchment or wax paper Directions: 1. Preheat oven to 400 degrees. Spray a 15 x 10 1/2 x 1 inch jelly roll pan with nonstick cooking spray and line with sheet of parchment paper or wax paper; spray again with nonstick cooking spray and set aside. 2. On a sheet of wax paper sift together flour and baking powder; set aside. 3. Using mixer on high speed, in large mixing bowl beat eggs, gradually adding sugar 1 Tbsp. at a time, until double in volume; fold in flour mixture. 4. Spread batter evenly in paper-lined pan and bake in middle of center oven rack until golden, 5 to 8 minutes. (top should spring back when touched lightly with finger) Remove to wire rack and let cool. 5. While cake cools, prepare icing. In blender combine yogurt and pudding mix and process until smooth. 6. Invert cake onto work surface; remove and discard paper. Cut cake crosswise into 4 equal pieces. Spread 1/4 of the yogurt mixture over each portion of cake. 7. On serving platter arrange 1 cake layer, yogurt mixture side up; repeat with remaining 3 layers. Serving Size/Points: This recipe makes 8 servings. Each serving is 3 points. Orange Poppy Cupcakes Ingredients: 1 cup plus 2 Tbsp. cake flour 1 1/2 tsp. double acting baking powder 2 Tbsp. each poppy seed and grated orange peel 3 eggs 1/3 cup plus 2 tsp. granulated sugar 1/4 cup sweet margarine, melted cooled 1 tsp. confectioner's sugar Directions: 1. Preheat oven to 350 degrees. Line muffin pan with cup cake cups (12). Set aside 2. In small mixing bowl sift together flour and baking powder; stir in poppy seed and orange peel; set aside. 3. Using mixer, in large mixing bowl beat together eggs an granulated sugar on medium speed until light and fluffy; add margarine and beat until combined. Stir in flour mixture until moistened. 4. Spoon an equal amount of batter into each lined cup (each will be about 3/4 full) 5. Bake in middle of center oven rack for 15 to 20 minutes (until cupcakes are golden and a toothpick comes out clean) Remove cupcakes to wire rack and let cool at least 10 minutes. 6. Sift confectioner's sugar evenly over cupcakes. Serving Size/Points: This recipe makes 12 servings. Each serving is 3 points. Iced Apple Turnovers Ingredients: 1 pound granny smith apples, cored, pared and finely chopped 1 Tbsp. lemon juice 1/2 tsp. each granulated sugar and ground cinnamon 1 refrigerated ready to bake 9 inch pie crust 2 Tbsp. confectioner's sugar 1 tsp. grated orange peel Directions: 1. Preheat oven to 425 degrees. In 1-quart saucepan combine apples, lemon juice, granulated sugar, and cinnamon and cook over medium heat, stirring occasionally until apples are very soft, about 5 minutes. Remove from heat; set aside. 2. On work surface roll pie crust into a 16 x 8 inch rectangle; cut rectangle into eight 4x4 inch squares. Spoon an equal amount of apple mixture onto center of each square. Fold square in half, forming a triangle. Using tines of fork, press edges to seal. 3. Arrange turnovers on nonstick baking sheet and bake in middle of center oven rack until golden brown, 8 to 10 minutes. Remove to wire rack and let cool. 4. While turnovers cool, prepare icing. In small bowl combine confectioner's sugar, orange peel, and 1 tsp. water, mixing to form icing; decoratively drizzle icing over turnovers. Serving Size/Points: This recipe makes 8 servings. Each serving is 4 points. Apple Wheat Bread Pudding Ingredients: 1 cup low fat milk (1% milk fat) 1/2 cup each thawed frozen egg substitute and applesauce (no sugar added) 1/3 cup instant non fat dry milk powder 2 Tbsp. granulated sugar 1 tsp. vanilla extract 1/2 tsp. ground cinnamon 4 slices reduced-calorie wheat bread (40 calories per slice) cut into cubes; you can also use White wheat bread 1 small apple (about 4 oz.) cored, pared, and diced 1/4 cup thawed frozen dairy whipped topping Directions: 1. In medium mixing bowl beat together milk, egg substitute, applesauce, milk powder, sugar, vanilla, and cinnamon until thoroughly combined. Set aside. 2. Into each of four 10-ounce microwavable custard cups arrange 1/4 of the bread cubes and apple. Pour 1/4 of milk mixture into each custard cup, being sure to moisten bread cubes. 3. Cover cups; fill 4 x 10 inch microwavable baking dish with water to a depth of about 1 inch and set cups in dish. Microwave on medium (50%) for 20 minutes, rotating dish 1/2 turn halfway through cooking. Cooking is complete when a knife in the center comes out dry. 4. Remove cups from water bath; set cups on wire rack and let cool at least 5 minutes. Serve each pudding topped with 1 Tbsp. whipped topping. Serving Size/Points: This recipe makes 4 servings. Each serving is 3 points. Cinnamon Crisp Tortillas Ingredients: 2 flour tortillas 2 tsp. reduced calorie margarine 1/2 tsp. each ground cinnamon, divided and granulated sugar Directions: 1. Preheat boiler. Arrange tortillas on nonstick baking sheet and brush each tortilla with 1/4 of the margarine and sprinkle with 1/4 of the cinnamon. Broil 6 inches from heat source until margarine is bubbly. 1 to 2 minutes. 2. Combine remaining cinnamon with the sugar. Turn tortillas over and repeat step 1. Serving Size/Points: This recipe makes 2 servings. Each serving is 2 points each. Peanut Butter Cookies Ingredients: 1/4 cup margarine – softened 1/4 cup applesauce 1/2 cup peanut butter 1/2 cup Splenda 1/2 cup brown sugar – packed 1/2 teaspoon baking soda 1/2 teaspoon baking powder 2 egg whites 1/2 teaspoon vanilla 1 1/2 to 2 cups flour sugar Directions: 1. In a large mixing bowl, beat the margarine, applesauce and peanut butter with a mixer on medium to high for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Beat until combined. Beat in the egg whites and vanilla. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. If necessary, cover and chill dough until easy to handle. 2. Shape dough into one inch balls. Place 2 inches apart on cookie sheet and flatten with fork dipped in sugar. 3. Bake in 350* oven for 12-15 minutes, until bottoms are lightly browned Serving Size/Points: Makes 36 cookies. Each cookie is 1 point. Blueberry muffins Ingredients: 1 C blueberries, fresh or frozen 2 tsp. baking powder 1/2 C light margarine 1 C Splenda 2 C flour 1/4 C honey 1/2 C skim milk 3/4 tsp. salt 2 whole eggs 1 tsp. vanilla Directions: 1. Sift dry ingredients 2. Beat margarine, Splenda and honey in separate bowl until fluffy 3. Beat in eggs one at a time and then vanilla, alternately add flour mixture and milk, when fully blended, add berries, folding in gently 4. spoon into greased 10 muffin cups 5. bake in preheated oven 25-30 minutes at 350 degrees 6. cool in pan Serving Size/Points: One muffin is 2 points. Carrot Cake Muffins Ingredients: 1 1/2 cups Whole wheat flour 1 teaspoon Baking soda 1 tablespoon Baking powder 1 teaspoon Ground cinnamon 1/4 teaspoon Ground nutmeg 1/4 teaspoon Ground ginger 1 Egg 2 tablespoons Vegetable oil 1/4 cup Raisins 1/4 cup Chopped walnuts 1/2 cup Lowfat milk 1 Can crushed pineapple -- (8 oz) 1 1/2 cups Grated carrots 1/4 cup brown sugar 1/8 cup Splenda Directions: 1. Combine the dry ingredients in a bowl. Add the remaining ingredients and stir to blend. 2. Spoon into sprayed muffin tins or paper muffin cups. 3. Bake at 350 F for 20 to 25 minutes. Serving Size/Points: This recipe makes 12 large muffins. Each muffin is 2 points. Apple Bran Muffins Ingredients: 2 cups Kellogg’s All-Bran Extra Fiber cereal 1 ¼ cups all purpose flour ½ cup sugar 1 tsp. cinnamon 1 Tbsp. baking powder ½ tsp. salt ¼ cup raisins 1 ¼ cups skim milk ½ cup chunky applesauce ½ cup egg substitute (equal to 2 eggs) Directions: 1. Combine cereal and milk in a large bowl and set aside for 5 minutes to soften. 2. Meanwhile, combine flour, cinnamon, sugar, baking powder, and salt in a medium bowl. Add raisins and set aside. 3. Combine applesauce and egg substitute and stir into the cereal mixture. Stir in dry ingredients just until moistened. 4. Divide into 12 muffin cups which have been sprayed with a non stick spray. 5. Bake at 400 degrees for about 25 minutes until lightly browned. Serving Size/points: This recipe makes 12 muffins. Each muffin is 2 points. Banana Spice Muffins Ingredients: 2 ½ cups all purpose flour 1/3 cup granulated sugar 1/3 cup packed brown sugar 1 Tbsp. baking powder 1 tsp. baking soda ½ tsp. salt 1 tsp. ground allspice 1 tsp. ground ginger 1 cup mashed ripe banana 2/3 cup nonfat milk 1/3 cup low fat or non fat buttermilk 1/3 cup light ricotta cheese 2 Tbsp. vegetable oil 1 Tbsp. vanilla extract 1 large egg white 1 large egg Directions: 1. Preheat oven to 400 degrees. 2. Combine first 8 ingredients in a large bowl, and make a well in center of mixture. 3. Combine banana and remaining ingredients in a bowl and add to the flour mixture. 4. Stir just until moist. 5. Spoon batter into 18 muffin cups coated with non stick cooking spray. 6. Bake for 18 minutes or until done. 7. Remove from pans immediately and cool on a wire rack. Serving Size/points: This makes 18 muffins. Each muffin is 3 points. Blueberry Peach Muffins Ingredients: 3 cups flour ¼ cup sugar ¼ cup brown sugar 2 tsp. baking powder 1 pinch salt ¼ cup margarine – melted 5 egg whites 1 cup skim milk ½ cup blueberries ½ cup fresh peaches, peeled, diced 2 Tbsp. margarine nutmeg to taste Directions: 1. Combine flour, sugar, brown sugar, baking powder, and salt. 2. In a separate bowl combine egg whites and milk. Add to flour mixture. 3. Add melted margarine. 4. Stir just until blended. 5. Fold in fruit. 6. Fill paper lined muffin tins. 7. Bake at 400 degrees for 20 minutes. 8. Brush tops lightly with margarine and sprinkle with nutmeg. Serving Size/points: This makes 16 muffins. Each muffin is 4 points. Carrot and Pineapple Muffin Ingredients: 1 ¾ cups all purpose flour 1 tsp. baking soda 1 tsp. cinnamon ¼ tsp. salt ¼ tsp. allspice 1/3 cup sugar 1 small can (8 oz.) crushed pineapple, in juice, undrained 1 cup shredded carrot ¼ cup vegetable oil 3 Tbsp. skim milk 1 egg, lightly beaten Directions: 1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. 2. Combine pineapple, carrot, oil, milk and egg; add to dry ingredients. 3. Stir just until dry ingredients are moistened. 4. Spoon batter into muffin pans coated with non stick cooking spray, filling two thirds full. 5. Bake at 400 degrees for 20-25 minutes or until golden brown. 6. Remove from pans immediately and let cool on wire rack. Serving Size/points: This makes 14 muffins. Each muffin is 3 points. Healthy Blueberry Muffins Ingredients: 1 ¾ cup whole wheat flour 2 tsp. baking powder 1 tsp. baking soda ½ cup oat bran ½ cup wheat germ 2 tsp. ground cinnamon 1 cup applesauce ¼ cup orange juice 2 cups frozen blueberries 1 Tbsp. canola oil 2 tsp. vanilla extract 2 eggs, whites only ¾ cup maple syrup Directions: 1. Preheat oven to 400 degrees. 2. Mix all dry ingredients. 3. Gently stir blueberries into dry ingredients. 4. In a separate bowl, mix all remaining ingredients. 5. Gently combine both bowls, but don’t over mix. 6. Spoon into 20 greased muffin tins. 7. Bake for 20-25 minutes or until golden brown. Serving Size/points: This makes 20 muffins. Each muffin is 2 points. Honey Graham muffins Ingredients: 44 squares honey graham crackers, finely crushed (about 3 cups crumbs) ¼ cup sugar 2 tsp. baking powder 1 cup skim milk ¼ cup egg substitute 2 Tbsp. honey Directions: 1. Mix crumbs, sugar and baking powder in medium bowl. Stir in milk, egg and honey just until moistened. 2. Spoon batter into 9 greased muffin tins. 3. Bake at 400 degrees for 15 to 18 minutes or until toothpick comes out clean. 4. Let stand 5 minutes; remove from pan. Serving Size/points: This makes 9 muffins. Each muffin is 3 points. Maple Apple Muffins Ingredients: 1 ½ cups all purpose flour 1 cup whole wheat flour ¼ tsp. salt 2 tsp. baking powder ½ tsp. baking soda 2 medium apples, peeled, thinly sliced ¼ cup maple flavored syrup ¾ cup unsweetened applesauce ½ cup plain non fat yogurt ½ cup firmly packed brown sugar 2 Tbsp. vegetable oil 2 egg whites 1 tsp. maple flavoring 1/3 cup chopped nuts, optional vegetable cooking spray Directions: 1. Stir together flours, salt, baking powder and soda. Set aside. 2. Coat 12 – 2 ¾ inch muffin pan cups with cooking spray. 3. Place 3 Michigan apple slices and 1 tsp. maple syrup in bottom of each cup. Set aside. 4. In large mixing bowl, combine remaining ingredients. 5. Add flour mixture, stirring only until combined. 6. Portion evenly into prepared muffin-pan cups. 7. Bake at 375 degrees for 20-25 minutes or until golden brown. 8. Serve warm. Serving Size/points: This makes 12 muffins. Each muffin is 4 points. Miniature Fruit Muffins Ingredients: 1 cup whole wheat flour ¾ cups all purpose flour ½ cup firmly packed brown sugar 2 tsp. baking powder ¼ tsp. salt 1 cup nonfat buttermilk, divided ¾ cup frozen blueberries 1 small mashed banana ¼ tsp. vanilla 1/3 cup applesauce 2 Tbsp. raisins ½ tsp. cinnamon Directions: 1. Preheat oven to 400 degrees. Spray 36 miniature muffin cups or 12 large muffin cups with non-stick spray. 2. Combine flours, brown sugar, baking powder, baking soda, and salt in a medium bowl. 3. Place 2/3 cup dry ingredients in each of 2 small bowls. 4. To one portion of flour mixture, add 1/3 cup buttermilk and blueberries. 5. Stir just until blended; spoon into 4 muffin tins or 12 mini tins. 6. To second portion, add 1/3 cup buttermilk, banana and vanilla. 7. Stir just until blended then spoon into 4 muffin tins or 12 mini tins. 8. To final portion, add remaining 1/3 cup buttermilk, applesauce, raisins and cinnamon until just blended; spoon into last 4 muffin tins or 12 mini tins. 9. Bake 18 minutes or until lightly browned and wooden pick inserted in center comes out clean. 10. Cool slightly before serving. Servings Size/points: This makes 36 mini muffins or 12 large. 3 mini muffins or 1 large muffin is 2 points. Morning Galories Ingredients: 1 ½ cup all purpose flour 2 cups light brown sugar 1 tsp. cinnamon ½ tsp. ground ginger ¼ tsp. ground cloves ¼ tsp. salt ½ cup applesauce ½ cup egg substitute 1 each egg white 4 oz. baby food carrots 1 tsp. vanilla extract 8 oz. crushed pineapple in juice 2 Tbsp. coconut shreds Directions: 1. Preheat oven to 375 degrees. 2. Spray 12 muffin cups with nonstick spray. 3. In medium bowl, combine flour, brown sugar, cinnamon, ginger, cloves and salt. 4. In a large bowl, combine remaining ingredients. 5. Add flour mixture and stir until moistened. 6. Spoon batter evenly into prepared muffin cups. 7. Bake 20-25 minutes or until golden brown. Serving Size/points: This makes 12 muffins. Each muffin is 4 points. Peach Gingerbread Muffins Ingredients: 2 cups all purpose flour 2 tsp. baking powder 1 tsp. ground ginger ½ tsp. salt ½ tsp. cinnamon ¼ tsp. ground cloves ½ cup sugar ½ cup chunky applesauce ¼ cup apple juice ¼ cup molasses 1 egg 2 Tbsp. oil 1 can (16 oz.) peaches in juice, drained and chopped Directions: 1. Preheat oven to 400 degrees. Spray muffin tins with nonstick spray. 2. In large bowl, combine flour, baking powder, ginger, salt, and spices. 3. In small bowl, combine sugar, applesauce, apple juice, molasses, egg, and oil. 4. Stir applesauce mixture into dry mixture until just moistened. 5. Fold in peaches. 6. Spoon evenly into prepared muffin cups. 7. Bake 20-25 minutes or until toothpick comes out clean. 8. Immediately remove from pan; cool on wire rack. Serving Size/points: This makes 12 muffins. Each muffin is 4 points. Peanut Butter and Honey Muffins Ingredients: 1 ¼ cups all purpose flour 1 cup whole wheat flour 1 Tbsp. baking powder ¾ tsp. salt ¼ cup packed brown sugar 2/3 cups honey ½ cup creamy peanut butter 1 ½ cups fat free milk 2 large egg whites, lightly beaten 1 large egg, lightly beaten 1 Tbsp. granulated sugar Directions: 1. Preheat oven to 400 degrees. Coat 16 muffin tins with nonstick spray. 2. Combine flours, baking powder, and salt in a bowl; make a well in center of mixture. 3. Combine brown sugar, honey and peanut butter in a bowl; stir well with a whisk. 4. Add milk, egg whites, and egg to honey mixture. Stir well. 5. Add honey mixture to flour mixture; stir just until moistened. 6. Spoon batter into 16 muffin cups evenly. 7. Bake on 400 degrees for 20-25 minutes or until golden brown. 8. Remove from tins immediately and cool on wire rack. Serving Size/points: This makes 16 muffins. Each muffin is 4 points. Pear Oatmeal Muffins Ingredients: 1 cup quick cooking oats, divided 2 ½ cups all purpose flour ¾ cups sugar 1 Tbsp. baking powder 1 tsp. baking soda ½ tsp. salt ¼ tsp. ground cardimon ¼ tsp. allspice 2 cups chopped ripe pear ¾ cups low fat buttermilk 1/3 cup light ricotta cheese ¼ cup vegetable oil 1 Tbsp. vanilla extract 1 large egg white 1 large egg Directions: 1. Preheat oven to 400 degrees. 2. Combine ½ cup oats, flour, and next 6 ingredients (flour through allspice) in a large bowl. 3. Stir in pear and make a well in center of mixture. 4. Combine buttermilk and next 5 ingredients (buttermilk through egg) and stir well with a whisk. 5. Add to flour mixture, stirring just until moist. 6. Spoon batter into 18 muffin cups coated with nonstick cooking spray; Sprinkle the remaining oats evenly over batter. 7. Bake for 20-25 minutes or until golden brown. 8. Remove from tins immediately and let cool on a wire rack. Serving Size/points: This makes 18 muffins. Each muffin is 3 points. Strawberry Muffins Ingredients: 2 ½ cups all purpose flour 2/3 cups sugar 1 tsp. baking soda ¾ tsp. cinnamon ½ tsp. salt 1 ½ cups sliced strawberries, fresh 1 ½ tsp. vanilla 1/3 cup egg substitute 1/3 cup margarine, melted 2 cups fat free buttermilk 1 ½ Tbsp. sugar, reserved for topping Directions: 1. Blend dry ingredients in a bowl and stir in strawberries; set aside. 2. Mix vanilla, egg substitute, margarine and buttermilk in a large bowl; fold in dry ingredients until just moistened. 3. Divide evenly into 18 muffin tins that have been sprayed with nonstick spray. 4. Sprinkle reserved sugar evenly over each muffin. 5. Bake on 350 degrees for 20-25 minutes or until golden brown. Serving Size/points: This makes 18 muffins. Each muffin is 3 points. Chocolate Pumpkin Muffins Ingredients: 1 box Devil’s food cake mix 1 – 16 oz can pumpkin Directions: 1. Preheat oven to 350 degrees. 2. Mix pumpkin with devil’s food cake mix. 3. Pour evenly into 12 muffin tins that have been sprayed with nonstick cooking spray. 4. Bake for 30 minutes. Test with toothpick. Serving Size/points: This makes 12 servings. Each serving is 3 points. Pumpkin Coffee Cake Ingredients: ¾ cups canned pumpkin ¼ cup egg beaters 3 Tbsp. water ¼ cup sugar 1 ½ cups Bisquick reduced fat baking mix 1 tsp. pumpkin spice ¼ cup raisins ¼ cup brown sugar 1 tsp. ground cinnamon 2 Tbsp. Bisquick reduced fat baking mix 1 Tbsp. butter ¼ cup chopped walnuts Directions: 1. Preheat oven to 375 degrees. Spray a 9” deep dish pie plate with nonstick cooking spray. 2. Mix pumpkin, egg beaters, and water. Set aside. 3. Combine sugar, 1 ½ cup Bisquick, and all spices and add to wet ingredients. 4. Coarsely chop raisins. Fold into Bisquick mixture. 5. Spread evenly into pan. For Topping: 1. Combine brown sugar, cinnamon, 2 Tbsp. Bisquick, butter and finely chopped walnuts until they resemble coarse crumbs. 2. Sprinkle over top of cake. 3. Bake for 30 minutes or until knife inserted comes out clean. Serving Size/points: This makes 8 servings. Each serving is 4 points. Pumpkin Pie with Bisquick Ingredients: Vegetable cooking spray 12 oz canned evaporated skim milk 1 egg at room temperature 2 egg whites ½ cup reduced fat Bisquick ¾ cup Splenda 2 tsp. pumpkin pie spice 2 tsp. vanilla extract 16 oz. (2 cups) canned solid packed pumpkin puree Directions: 1. Heat oven to 350 degrees. Coat a 9 or 10 inch pie pan with cooking spray. 2. Place all ingredients except pumpkin in an electric blender for 20 seconds. 3. Add the pumpkin puree and blend another 20 seconds. 4. Pour the mixture into the pie dish and bake about 45 minutes or until the center is completely done. Serving Size/points: This makes 8 servings. Each serving is 3 points. Pumpkin Spice Bread Ingredients: 2 cups unbleached flour 1 cup brown sugar packed 1 Tbsp. baking powder 2 tsp. cinnamon ½ tsp. nutmeg ¼ tsp. baking soda ¼ tsp. ginger ¼ tsp. cloves 1 – 15 oz. canned pumpkin ½ cup skim milk 2 egg whites, whipped 1/3 cup fat free sour cream Directions: 1. Preheat oven to 350 degrees. 2. Prepare a bundt pan with cooking spray, set aside. 3. Combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and ginger in a large mixing bowl. 4. In a medium mixing bowl, combine pumpkin, skim milk, egg whites and sour cream. 5. Spoon the pumpkin mixture into the flour mixture and mix just until moistened. 6. Pour batter into prepared pan. 7. Bake for 60 minutes. Serving Size/points: This makes 18 servings. Each serving is 2 points. Pumpkin Pudding Ingredients: 1 box sugar free instant vanilla pudding 1 cup skim milk 1 cup canned pumpkin 1 tsp. ground cinnamon ½ tsp. ground ginger ¼ tsp. ground cloves Directions: 1. Combine pudding mix and milk in a mixing bowl. Beat well. 2. Add pumpkin and spices, mix well. 3. Pour into individual bowls (4) and let chill until set. Serving Size/points: This makes 4 servings. Each serving is 1 point. Pumpkin Raisin Nut Bread Ingredients: 1 – 15.4 oz. package nut quick bread mix – such as Pillsbury ½ cup raisins ¾ cup canned unsweetened pumpkin ½ cup water ¼ cup egg beaters 1 tsp. pumpkin pie spice Directions: 1. Preheat oven to 350 degrees. 2. Combine bread mix and raisins in a bowl. Make a well in the center of mixture. 3. Combine pumpkin and next 3 ingredients and stir well. Add to flour mixture. 4. Stir until moist. 5. Spoon batter into a loaf pan coated with nonstick spray. 6. Bake 20-25 minutes or until toothpick comes out clean. 7. Let cool in pan for 10 minutes then remove to a wire rack to continue to cool. Serving Size/points: This makes 12 servings. Each serving is 3 points. Pumpkin Dessert Ingredients: 24 oz. fat free cream cheese 1 ½ cups sugar 3 large eggs 1 tsp. imitation vanilla extract 16 oz. canned pumpkin 1 ½ tsp. pumpkin pie spice 12 oz. Pet skimmed evaporated milk Directions: 1. Beat cream cheese with electric mixer on medium until smooth. 2. Add ¾ cup of the sugar, 2 eggs and vanilla mixing until completely blended. 3. Pour into muffin tins (20). 4. Stir pumpkin, remaining ¾ cup sugar, and pumpkin pie spice together in separate bowl. 5. Gradually pour pumpkin mixture over cream cheese mixture. 6. Bake at 375 degrees for 1 hour or until set. 7. Cool. Refrigerate until you serve. Serving Size/points: This makes 20 servings. Each serving is 2 points. Thank goodness for copy & paste! |
OMG  How long did it take you to type that?????????????????THANKS! |
debcram wrote: OMG
How long did it take you to type that?????????????????THANKS! LOL I didn't type it! A friend e-mailed it to me, and she got it in an e-mail from someone. I just used the easy copy & paste feature! lol |
JakobandBrandonsmom wrote: Apple Cake Hey Gail! They loved (made and photographed) your recipe over here:
Ingredients: 2 large eggs ½ cup sugar ¼ cup fat free milk 2 Tbsp. light butter, melted 1 Tbsp. vanilla extract 1 cup self rising flour, sifted 1 ½ Tbsp. cornstarch 1 large apple green, peeled, cored and sliced 1 tsp. ground cinnamon 1 tsp. sugar Directions: 1. Preheat oven to 400 degrees. Coat an 8 inch round cake pan with cooking spray. 2. Beat eggs and sugar with an electric mixer until light and fluffy. Stir in milk, melted butter and vanilla extract. 3. Combine flour and cornstarch and fold into the cake batter. Pour mixture into prepared pan. 4. Arrange apple slices on top of cake, sprinkle with combined cinnamon and sugar. Bake for about 30-35 minutes or until a knife or metal skewer comes out clean. Servings Size/points: This makes 8 servings. Each serving is 3 points. http://myplatemyworld.blogspot.com/2008 ... e-www.html |
| That is so cool !!! I'm glad she was in our forum. How cool that she has such sweet childhood memories of our sheepies! |
| Hey all, thanks for checking out my site, and for the awesome cake recipe(just finished the last piece). I hope you don't mind if I feature a few others. I'm sure you know that the OES have a special place in my heart. Sadly, when my father passed, we had to find a new home for the dog, he was heart broken without dad. I was only 10(1971), and had no say. I do remember him taking me to the dog show in columbus to see all the sheepies, it was so much fun.
Thanks again for the recipe and for bringing back such great memories! Kim http://myplatemyworld.blogspot.com |
| Hi,
I just ran across this website. The recipes sound terrific. Can't wait to try some of them. |
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