Sweet Morsels To Eat

Mexican Layered Chicken

2009-09-09T13:31:00.000-07:00

Ingredients

1 spray(s) olive oil cooking spray
2 pounds(s) uncooked boneless, skinless chicken breast
30 oz. canned black beans, rinsed & drained
3 cups sour cream
2 cups shredded cheese (Mexi blend or other), divided
8 oz. chopped green chilies
(2) 4 oz cans
2 t. ground Cumin
1/2 t. black pepper
12 medium corn tortillas cut into 2 inch strips
1 cup salsa

Directions

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces. (I used 3 cans of chicken and skipped this step)
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Pizza Dough

2009-06-07T16:19:00.000-07:00

Makes four 12-inch pizzas

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 cups warm water (105 degrees to 115 degrees)
5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
2 teaspoons fine sea salt
Extra-virgin olive oil, for bowl

Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.

Source Recipe

Pork Chops & Stewed Tomatoes

2009-04-06T08:49:00.000-07:00

INGREDIENTS

1 onion
4 thick cut boneless pork chops
salt and pepper to taste
10 ounces fresh mushrooms, sliced
1 (14 ounce) can stewed tomatoes, with juice

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
Cover the chops with the mushrooms and pour the stewed tomatoes over all.
Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.

Pork & Stuffing Bake

2009-04-06T08:38:00.000-07:00

Pork & Stuffing Bake
Prep: 10 minutes
Bake: 30 minutes
Serves: 6

Ingredients:

4 cups Bread Stuffing
1 1/4 cups water
4 tbsp. butter
6 boneless pork chops, 3/4" thick
1 can cream of celery or cream of mushroom soup
1/3 cup milk
1/2 cup shredded Cheddar cheese

Directions:

Prepare stuffing using water and butter according to package directions.

Spoon stuffing across center of 13 x 9 x 2” shallow baking dish. Place chops on each side of stuffing.

Stir soup and milk in bowl. Pour over chops. Cover.

Bake at 400°F. for 30 min. or until done. Sprinkle with cheese.

2009-03-29T20:39:00.001-07:00

I will be jumping back into the kitchen and cooking some new things up soon! Be on the lookout for some new recipes.

Oven Fried Lemonade Chicken

2009-01-26T12:48:00.000-08:00

INGREDIENTS

1 (6 ounce) can frozen lemonade concentrate, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
1 1/2 cups cornflakes cereal
1 teaspoon dried crushed thyme

DIRECTIONS

Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
Place the chicken breasts on the prepared baking sheet so they don't touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.

Turkey Chili

2009-01-20T12:36:00.000-08:00

INGREDIENTS

3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese

DIRECTIONS

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

Baked Ziti

2009-01-02T09:14:00.000-08:00

INGREDIENTS

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Simple Stroganoff

2009-01-02T09:03:00.000-08:00

INGREDIENTS

1 (16 ounce) package egg noodles
1 pound lean ground beef (I use ground turkey instead)
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, brown the ground beef until no pink shows; drain.
Mix brown gravy, cream cheese and mushrooms with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

Crock Pot Cordon Bleu

2008-12-08T14:33:00.000-08:00

INGREDIENTS

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

DIRECTIONS

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

Green Chili Chicken

2008-12-03T08:01:00.000-08:00

Ingredients:

5 Chicken Breasts
1 16oz Jar Salsa Verde
16oz shredded Mozzarella Cheese

Directions:

Spray a 9x13 baking dish place chicken down.
Pour Salsa on top.
Sprinkle Cheese on top.
Cover tightly with foil.
Bake at 350 degrees for 40 minutes.
Take off foil and bake for 10 more minutes.

I made this last night and it was fast and delish! Hubs loved it.

Caramel Chocolate Cheesecake

2008-10-26T12:06:00.000-07:00

INGREDIENTS
~~~~~~
CRUST
-2 cups graham cracker crumbs, finely ground
-6 T butter, cut into pieces
FILLING
-10 oz caramels
-1/2 cup milk
-(3) 8oz. pkgs cream cheese
-3/4 cup sugar
-1 T vanilla extract
-3 eggs
TOPPING
-1/4 cup pecan pieces
-2 squares semi-sweet baking chocolate

DIRECTIONS
~~~~~~~~
CRUST
-Mix butter and crumbs with food processor until well blended.
-Press mixture into medium sized springform pan previously sprayed with non-stick spray(if you want thin cake, for thicker smaller cake use small springform) and part way up sides.
-Place caramels and milk in a small microwavable bowl.
-Microwave on high for 3 minutes, stirring after each minute until caramels are completely melted.
-Pour 1/2 of the caramel mixture in the the crust.
-Refrigerate for 15 minutes.
FILLING
-Beat cream cheese until smooth.
-Add sugar and vanilla, and beat until smooth.
-Add eggs, one at a time, beating after each.
-Pour over caramel mixture in crust.
-Bake until center is almost set for 65-75 minutes at 325 for light pan and 300 for dark pan.
-Refrigerate at least 4 hours or even better, overnight.
TOPPING
-Drizzle remaining caramel mixture over top of cake.
-Melt chocolate pieces as directed on package.
-Drizzle chocolate over cake.
-Sprinkle with chopped pecans and enjoy!

Quick Chicken Parmesan

2008-10-26T11:17:00.000-07:00

INGREDIENTS

2 cups pasta sauce
4 fully cooked breaded chicken cutlets
4 thin slices cooked ham
1 cup shredded mozzarella cheese
2 T grate Parmesan cheese

DIRECTIONS

Spread 1 cup pasta sauce in a 12x8x2 inch shallow baking dish.
Place the chicken cutlets over the sauce
Spoon 1/2 cup of pasta sauce down the center of each cutlet.
Top each with 1 slice ham and 1/4 cup mozzarella chesse
Sprinkle with Parmesan cheese.
Bake at 425 for 10 minutes or until the cheese melts and the sauce is hot and bubbly.

Warm French Onion Dip

2008-10-26T11:10:00.000-07:00

INGREDIENTS

1 can condensed onion soup
1 pkg cream cheese
1 cup shredded mozzarella
breadcrumbs or crackers

DIRECTIONS

Stir the soup and cream cheese in medium bowl until smooth.
Stir in the mozzarella cheese.
Spread in a 1-quart shallow dish.
Bake at 375 degrees for 30 minutes or until hot.
Serve with bread, crackers, or vegetables for dipping.

Easy Chicken & Pasta Salad

2008-10-26T10:56:00.000-07:00

INGREDIENTS

2 cups cooked and drained corkscrew pasta
2 cans drained chunk chicken
1 large zuchinni - cut half length the sliced
1 cup sliced mushrooms
1 cup cherry tomatoes cut in quarters
3/4 cup prepared creamy italian salad dressing

DIRECTIONS

Mix pasta, chicken, zucchini, mushrooms, and tomatoes in a 3 quart bowl.
Pour dressing over pasta, toss until well coated.
Cover & refrigerate for 30 minutes.
Stir before serving.

Parmesan Seared Chicken

2008-10-26T10:48:00.000-07:00

INGREDIENTS

Raw Chicken Tenders
2 1/2 T Dijon mustard
3/4 cups powder Parmesan cheese

DIRECTIONS

Put dijon mustard in plastic bag with tenders.
Shake to cover tenders in mustard.
In another bag place Parmesan cheese.
Place chicken in cheese, shake to coat.
Pre heat skillet on med-high heat.
Add chicken, cook till cheese is browned.
Cook on both sides.

Chicken and Stuffing Skillet

2008-10-26T10:40:00.000-07:00

INGREDIENTS

3 T butter
1 1/2lbs chicken breasts (4-6)
1 box (6oz) Stuffing Mix
1 1/4 cup water
1 can cream of chicken soup
1/2 cup milk
1/2 cup shredded cheese

DIRECTIONS

Heat 1 T butter in a 10 inch skillet over medium-high heat.
Add the chicken and cook 12-15 minutes or until cooked.
Remove chicken set aside.
Prepare stuffing in skillet using the water and remaining butter according to directions except let it stand for 2 minutes.
Return the chicken and reduce heat to medium.
Stir the soup and milk in a small bowl and pour it over the chicken.
Sprinkle with the cheese.
Cover and cook until mixture is hot and bubbly.

Southern Pecan Crisps

2008-10-26T10:24:00.000-07:00

INGREDIENTS

1/2 of a 17oz package of Pepridge Farm Frozen Puff Pastry Sheet
1/2 cup packed brown sugar
3 T butter melted
1/3 cup pecan halves, chopped
Confectioners sugar

DIRECTIONS

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.
Heat the oven to 400 degrees.
Mix the brown sugar and the pecans with the butter in a small bowl.
Unfold the pastry sheet on a lightly floured surface, roll the sheet into a 15 x 12" rectangle.
Cut the pastry into (20) 3" squares.
Press the squares into bottoms of 3" muffin-pan cups.
Place 1 heaping teaspoon of the pecan mixture in the center of each cup.
Bake for 12 min or until golden.
Remove the pastry from the pans and cool on wire rack.
Sprinkle the pastries with confectioners sugar before serving.

Orange Mist

2008-10-26T10:20:00.000-07:00

INGREDIENTS

1 bottle V8 vegetable juice
1 can (6oz) frozen orange juice concentrate
1 1/2 cups plain or orange flavored seltzer water
Ice Cubes

DIRECTIONS

Stir the vegetable juice and orange juice in a large pitcher until the mixture is smooth.
Add Seltzer water.
Pour into tall glasses filled with ice.

Jump Start Smoothie

2008-10-26T10:17:00.000-07:00

INGREDIENTS

1 bottle V8 Splash Orange Pineapple Juice, chilled
1 cup vanilla low fat yogurt
2 cups frozen whole strawberries or raspberries

DIRECTIONS

Put the juice, yogurt and strawberries in blender.
Cover and blend until smooth.
Serve immediately!

Tropical Freeze

2008-10-26T10:03:00.000-07:00

INGREDIENTS

1 bottle V8 splash tropical blend, chilled
1 pint orange/mango sherbet or vanilla ice cream
1 cup crushed ice
1 medium banana sliced

DIRECTIONS

Put the juice, sherbet, ice, and banana in blender.
Blend until smooth.
Serve immediatly!

Easy Lemon Cookies

2008-10-26T09:58:00.000-07:00

INGREDIENTS

1 package Lemon Cake Mix
2 egss
1 t. grated lemon peel
1/2 cup vegtable oil
1 cup pecan halves

DIRECTIONS

Preheat oven to 350 degrees.
Combine cake mix, eggs, oil, and lemon peel in large bowl.
Stir until thoroughly blended.
Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Press pecan halves in center of each cookie.
Bake 9-11 minutes or until edges are light golden brown.
Cool 1 minute on cookie sheets.
Remove to wire racks and cool completely

You may substitute almonds or walnut halves for the pecans.

Skilley Cheesy Chicken & Rice

2008-10-26T09:51:00.000-07:00

INGREDIENTS

1 T olive oil
1 1/2 lb chicken breasts (4-6)
1 can of Cream of Chicken
1 1/2 cup of water
1/4 t. paprika
1/4 t. black pepper
2 cups broccoli
1 1/2 cup uncooked instant rice
1/2 cup shredded cheddar cheese

DIRECTIONS

Heat the oil in a 10in skillet over medium-high heat.
Add the chicken and cook for 10 minutes or until it is well browned on both sides.
Remove the chicken and set aside.
Stir in soup, water, paprika, and black pepper heat to a boil.
Stir in broccoli and rice and then return the chicken with additional paprika and black pepper.
Top with cheese.
Cover and cook for 5 - 10 minutes or until chicken is cooked through and the rice is tender.

Chicken Pot Pie

2008-10-25T21:06:00.000-07:00

INGREDIENTS

3 bone-in chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
1/4 teaspoon garlic powder
1 (9 inch) frozen prepared pie crust, thawed

DIRECTIONS

Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.
Preheat oven to 350 degrees F (175 degrees C).
Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside.
Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.
In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.
Add chicken broth and bring to a boil. After it has become thick, add potatoes.
Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.
Pour mixture into a 9 inch deep dish pie plate and cover with pie shell. Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until pie shell is cooked and golden brown.

MY SIMPLIFIED DIRECTIONS:

I used 2 cans of chicken, 1 can of diced potatoes, 1 can of vegal. I sauteed the onions like the recipe says then I added the can of vegal and then the flour and chicken broth at the times directed above. I used 2 Pillsbury pie crusts one for the bottom and one for the top. Took a lot less time and was still delicious!

Garlic, Feta, Tomato Pork Chops

2008-10-25T17:10:00.000-07:00

INGREDIENTS

2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4 pork loin chops, 1 inch thick
salt to taste
black pepper to taste
garlic powder to taste
1/2 pint red grape tomatoes, halved
1/2 pint yellow grape tomatoes, halved
3 cloves garlic, diced
1 tablespoon dried basil
2 1/2 teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

DIRECTIONS

Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside.
Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm.
Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

White Bean Cookies

2008-10-15T12:20:00.000-07:00

The beans take the place of the oil and butter, giving you protein instead of fat! How amazing, they actually taste like cookies very good cookies in fact. I was a little leary but they are good!

½ cup cooked white beans
1 cup brown sugar
4 eggs (1/4 C. Egg Powder + 1/2 C. Water)
1 tsp. vanilla
2 ¼ cups wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 cups chocolate chips
1 cup pecans (or walnuts) chopped

Beat beans and sugar together. Add eggs, vanilla. In separate bowl sift together flour, baking soda, baking powder and salt. Add flour moisture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips, and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350°F. Drop by tablespoonfuls onto greased cookie sheet. Bake 10-15 minutes depending on size of cookies. Makes 4 dozen

You can replace the nuts with chocolate chips or anything else you want to add.

Enjoy!

White Enchiladas

2008-09-08T10:24:00.000-07:00

Ingredients

16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions
16 corn tortillas
8 oz. shredded pepper jack and colby cheese blend
1 can diced green chiles

Directions

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes or until heated through.
Makes 8 servings of 2 enchiladas each.

Number of Servings: 8

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 392.1

Total Fat: 12.4 g
Cholesterol: 77.6 mg
Sodium: 753.0 mg
Total Carbs: 40.1 g
Dietary Fiber: 3.0 g
Protein: 31.7 g

Potato Burrito

2008-09-06T15:31:00.001-07:00

Ingredients

1 (16oz) package frozen hash brown potatoes
1c. Pace Mild Chunky Salsa
2c. Shredded cheddar cheese
1/4c. chopped scallions
6 8" flour tortillas

Directions

1. Cook hash browns as directed on package.
2. Add salsa, cheese, and green onion.
3. Fold mixture into warmed flour tortillas and serve.
Makes 6 HUGE burritos.

Number of Servings: 6

Skillet Lasagna

2008-09-03T16:13:00.001-07:00

Ingredients

1 lb lean ground beef
1 small onion (chopped)
3 Cloves Garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup broken up whole wheat lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper (optional)
1 egg
Shredded fat free mozzarella cheese for garnish

Directions

In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 336.5

Total Fat: 10.6 g
Cholesterol: 86.9 mg
Sodium: 560.5 mg
Total Carbs: 33.3 g
Dietary Fiber: 4.9 g
Protein: 27.2 g

Slow Cooker Taco Chicken

2008-09-03T16:11:00.000-07:00

Ingredients

4 boneless, skinless chicken breasts
1 cup salsa
1/2 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Directions

Add chicken to slow cooker.
Mix soup and salsa together.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 4 to 6 hours.
Remove from heat and stir in sour cream.
Serve with rice.

Upside Down Pizza

2008-09-03T16:08:00.001-07:00

This is my husbands favorite now and will always be a "need a meal" idea type of meal. You can make a lot of different variations, ie: pepperoni, sausage, candadian bacon, pineapple, mushrooms, olives, etc. Whatever you like on a pizza you can use for the filling! Enjoy!

Ingredients

FILLING:
1 pound Ground beef
1 medium onion, chopped
1 (14oz.) jar Pizza Sauce
6 oz. Turkey pepperoni
16 oz. Mozzarella cheese, shredded
CRUST:
1 cup 2% Milk
2 Eggs
1 tsp. Oil
1 cup Flour
1 tsp. Basil
1 tsp. Oregano
1/2 cup Grated Parmesan cheese (opt.)

Directions

Preheat oven to 400. Coat a 9x13" pan with nonstick cooking spray.
Brown ground beef and onion until meat is done, drain. Add sauce and pepperoni, heat through.
Pour into prepared pan and sprinkle with cheese.
Mix milk, eggs, oil, and flour till smooth. Add spices and cheese. Pour over top.
Bake uncovered for 25-30 minutes or until crust is golden.
Cut into 12 equal pieces.

Nutritional Information:

Servings Per Recipe: 12
Amount Per Serving
Calories: 344.6

Total Fat: 19.7 g
Cholesterol: 108.5 mg
Sodium: 819.5 mg
Total Carbs: 15.3 g
Dietary Fiber: 1.2 g
Protein: 25.4 g

Slow Cooker Taco Stew

2008-09-03T16:07:00.000-07:00

Ingredients

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts (frozen or thawed)

Directions

Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This is good eaten with cheese, sour cream, or tortilla chips.

Number of Servings: 14

Nutritional Info

* Servings Per Recipe: 14
* Amount Per Serving
* Calories: 115.8

* Total Fat: 0.8 g
* Cholesterol: 7.9 mg
* Sodium: 782.8 mg
* Total Carbs: 17.9 g
* Dietary Fiber: 5.4 g
* Protein: 7.8 g

Cheese Wontons

2008-01-18T07:55:00.001-08:00

LAUGHING COW CHEESE WONTONS - 2.5 points
Submitted By: Kimcable13

4 wonton wrappers (1.5 points - my brand is 3 pts. for 8 wrappers - found in produce section)
1 wedge laughing cow cheese

Preheat oven to 350. Let cheese soften on top of stove while preheating. Lightly spray a small cookie sheet w/Pam. Spread LC cheese in middle of wrappers. Brush edges of wrappers w/water, and fold them over to make each one a triangle. Pinch edges to close each wrapper completely. Spray w/Pam.

Bake for 5 minutes, flip wontons over, back another 3-5 minutes until wontons are crispy.

Yum! Plus, you could make 8 of them w/two wedges for a small meal at only 5 points!

Hot and Beefy Stuffed Pepper

2008-01-03T17:51:00.000-08:00

The HG Hot 'n Beefy Stuffed Pepper

(Entire recipe: 250 calories, 1.75g fat, 1,080mg sodium, 40.5g carbs, 9g fiber, 13.5g sugars, 25.5g protein = 4 Points)

Prepare to get seriously stuffed. Like this pepper...

Ingredients:
1 very large red pepper
1/2 cup (1/2 pouch) BOCA Ground Burger (or 1 BOCA Original Meatless Burger*); defrosted
1/4 cup chopped onion
1/4 cup shredded fat-free cheddar cheese
1/4 cup cooked brown rice
1/2 tsp. taco seasoning mix; dry
1/4 cup canned tomato sauce**

Directions:
Preheat oven to 375 degrees. If using the Boca patty, chop it up into very small pieces. Stir to combine all ingredients except for the pepper; set aside. Slice the top off of the pepper and then slice it in half lengthwise; remove seeds, wash and dry. Place pepper halves in a small baking dish sprayed lightly with nonstick spray and cook for 15 minutes. Next, remove pepper halves from oven and reduce temperature to 350 degrees. Evenly spoon mixture into pepper halves and return to oven for 20 more minutes. Allow to cool slightly before digging in. Serves 1.

HG Alternative! Downsize this yum-tastic dish by using a medium-large pepper and omitting the rice. Nutritionals would then be 190 calories, 1.25g fat, and 7.75g fiber (3 Points).

*If using BOCA patty add 10 calories, 10mg sodium, and a gram of fiber to the total.

No Harm Parm

2008-01-03T17:50:00.002-08:00

No-Harm Parm!

Ingredients:
5 oz. boneless skinless chicken breast (raw)
1/3 cup Fiber One cereal
1/4 cup Egg Beaters, Original**
3/4 tsp. reduced fat grated parmesan cheese
1 oz. (approx. 1/4 cup) shredded fat-free mozzarella cheese
1/3 cup canned tomato sauce
Optional: garlic powder, basil, oregano, salt and pepper

Directions:
Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add parmesan to crumbs (if desired, season crumbs with optional spices, as well). Place crumbs in one small dish and Egg Beaters in another. Next, pound your chicken so it's a bit flattened. Coat raw chicken on both sides with Egg Beaters, and then coat with crumb mixture. Place chicken on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of chicken and place in oven. Cook for 10 minutes, and then turn chicken over. Add another light mist of nonstick spray and cook for an additional 10 - 12 minutes (or until chicken is fully cooked and coating looks crispy). Meanwhile, if desired, mix tomato sauce with your seasonings of choice. Remove chicken from oven, top with sauce and then cheese, and return chicken to oven until cheese is melted. Enjoy! Serves 1.
. . . . . . . . . .

Kung Pao

2008-01-03T17:50:00.001-08:00

Kung Pao-wer!

Ingredients:
8 oz. raw boneless skinless lean chicken breast; cubed
3/4 cup mushroom chunks
3/4 cup bell pepper chunks (red and/or green)
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup sliced & halved canned water chestnuts
2 tbsp. reduced-sodium/light soy sauce
1 1/2 tbsp. rice vinegar
2 tsp. Splenda No Calorie Sweetener, granulated
1/2 tbsp. cornstarch
1 tbsp. chopped dry-roasted unsalted peanuts
1 tsp. minced garlic
1 tsp. red chili sauce (add more for extra spice!)
salt, pepper and red pepper flakes; to taste

Directions:
Begin by combining 2 tbsp. of cold water with soy sauce, vinegar, Splenda, cornstarch and chili sauce -- stir well until all ingredients have dissolved. Set sauce aside. Spray a large pan or wok with nonstick spray, and bring to medium-high heat. Add chicken, mushrooms, bell peppers, celery, onion, garlic and 2 tbsp. of water. Stirring occasionally, cook for about 5 minutes. Once chicken is almost fully cooked but still tender, add peanuts and water chestnuts to the pan or wok. Raise heat to high, give sauce a stir, and add it to the pan/wok as well. Mix entire dish until all ingredients are coated in sauce, and the sauce is hot and thick. Season to taste with salt, pepper, and red pepper flakes. Enjoy! MAKES 2 SERVINGS

Serving Size: 1 heaping portion (half of recipe)
Calories: 230
Fat: 4g
Sodium: 720mg
Carbs: 17g
Fiber: 3g
Sugars: 7g
Protein: 30g

POINTS® value 4*

Honey Mustard Tilapia

2008-01-03T17:49:00.002-08:00

Honey Mustard Tilapia
POINTS® Value | 5
Servings | 2

Ingredients
10 oz raw farm-raised tilapia
1/3 cup dried bread crumbs or Panko (Japanese Bread Crumbs)
1 Tbsp shredded Parmesan cheese
1 tsp Cajun seasoning
2 Tbsp honey mustard (I used Gulden's Spicy Honey Mustard)

Instructions
1.Combine bread crumbs or panko, cheese, and cajun seasoning in a shallow dish.

2. Spread honey mustard on top side of each fillet (2 5-oz fillets). Then dip into bread crumb mixture, pressing to adhere to mustard.

3. Place in baking pan coated with nonstick cooking spray, crumb-side up.

4. Bake in a 350°F oven for 20 minutes.

French Toast

2008-01-03T17:49:00.001-08:00

HG’s Cinnamonlicious French Toast!

Ingredients:
3 slices Wonder Light White Bread
1/3 cup Egg Beaters, Original
1/2 oz. Torani Sugar Free Vanilla Syrup OR 1/4 tsp. vanilla extract
1/2 tsp. cinnamon (divided)
1 packet SPLENDA

Directions:
Combine Egg Beaters with vanilla syrup (or extract) and half of the cinnamon. Use the egg mixture as an egg wash, and dip your bread into it. Cook in a pan sprayed with nonstick cooking spray. When both sides are brown, plate those suckers and sprinkle ‘em with Splenda and the remaining cinnamon. This stuff is super on its own, but feel free to serve it up with sugar-free maple syrup, sugar-free jelly, some fresh berries, and/or some Fat Free Reddi-wip. Of course your nutritionals will vary accordingly, but with such low calorie and fat counts, you can afford to splurge a little...

Serving Size: Entire recipe
Calories: 170
Fat: 1g
Sodium: 545mg
Carbs: 31g
Fiber: 8g
Sugars: 2.5g
Protein: 14g

*3 Points

Blueberry Pancakes

2008-01-03T17:48:00.001-08:00

HUNGRY GIRL'S BLUEBERRY PANCAKES

1/3 cup regular oats (not instant or steel cut)
1/4 cup blueberries
3 tbsp. egg whites
1 tbsp. nonfat milk
1 tbsp. fat-free cottage cheese
1/8 tsp. vanilla extract
1 tbsp. flour
1 no-calorie sweetener packet
2 tbsp. water
pinch salt

Directions:
Combine all ingredients except for the blueberries and stir until well mixed. Gently fold in blueberries. In a skillet sprayed with nonstick spray, drop batter into pan to form 3 pancakes (or 1 big pancake). Once pancakes begin to look solid (about 3 minutes), gently flip (if possible, re-spritz the pan with nonstick spray as you flip 'em to prevent sticking). Cook for approximately 3 additional minutes, or until both sides are lightly browned and insides are cooked through.

Serving Size: Entire recipe
Calories: 201/Fat: 2g/Fiber: 4g

Mexican Tuna Salad

2008-01-03T17:47:00.000-08:00

MEXICAN TUNA SALAD

Source: "Eating Well Magazine-March 1998"
Points: 3
Serves: 2
(serving size: 1 cup - 157 Calories 2g Fat 2g Fiber)

6 ounces tuna in water, canned -- drained and flaked
1 small green bell pepper -- minced
2 scallions -- minced
1/4 cup green salsa (salsa verde)
6 olives, small -- chopped (pimento-stuffed)
2 Tablespoons nonfat mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
salt and pepper -- to taste

In a bowl, combine all ingredients except salt & pepper and stir well. Season with salt & pepper, if desired.

Oven Baked Omelette

2008-01-03T07:38:00.000-08:00

Ginormous Oven-Baked Omelette

PER SERVING (1 huge piece, 1/4th of dish): 140 calories, 3g fat, 387mg sodium, 9g carbs, 1g fiber, 5g sugars, 18g protein -- POINTS® value 3*

Make it at night, and then have a great protein-packed breakfast ready in seconds in the morning (just heat 'n eat!)...

Ingredients:
2 cups fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free milk
1/2 cup reduced-fat shredded cheese (any flavor)
1 cup sliced bell peppers (any color)
1 cup sliced mushrooms
1/2 cup sliced tomatoes
1/2 cup sliced onions
1 tbsp. reduced-fat parmesan-style grated topping
3/4 tsp. garlic powder
1/8 tsp. black pepper
Optional topping s: ketchup, salsa, hot sauce

Directions:
Preheat oven to 375 degrees.

Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix well, and then set aside.

Bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). Add veggies to the casserole dish, and mix well.

Place dish in the oven and cook for 30 minutes. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm). Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!).

MAK ES 4 SERVINGS

Pumped Up Pumpkin Pie

2007-11-14T08:11:00.000-08:00

Pumped Up Pumpkin Pie

Ingredients:

For Crust
2 cups Fiber One bran cereal (original)
1/4 cup light whipped butter or light buttery spread ; melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving!

MAKES 8 SERVINGS>
Serving Size: 1 slice
Calories: 133
Fat: 3g
Sodium: 236mg
Carbs: 28g
Fiber: 9g
Sugars: 8g
Protein: 6g

Apple Breakfast Cake

2007-11-09T07:47:00.000-08:00

Recipe: Apple Breakfast Cake
Submitted By: MYTIMEISNOW
Number of servings: 12
POINTS® value per serving: 4

1 box (17.4 ounces) bran muffin mix
1 egg, beaten
1/4 cup light whipped butter
1 1/4 cups fat-free milk
1 apple, peeled and finely diced (Macintosh or Rome Beauty recommended)
cooking spray

Preheat oven to 350°F.

Place muffin mix in a large bowl. Add any flavoring mixes that come with the product (some packages have added raisins or apples).

In a small bowl, beat together egg, butter and milk; add to muffin mix. Stir in apple. (Do not beat.)

Coat an 8-inch square pan with cooking spray. Spoon batter into pan and bake for 45 minutes or until cake is completely done in the center. Remove from oven, cut into 12 pieces and serve.

Orange Dreamsicle Cake

2007-10-29T10:26:00.000-07:00

ORANGE DREAMSICLE CAKE
SERVES 24
3 POINTS

1 box orange cake mix (un-prepared)
1 can diet orange slice (or any diet orange soda)
2 small pkgs. SF orange Jell-O (un-prepared)
1 small pkg. SF vanilla instant pudding mix (un-prepared)
1 cup skim milk
1 cup boiling water
1 cup cold water
1 teaspoon vanilla
8 oz fat free cool whip

Mix cake mix with orange soda. Spray 9 x 13 pan with Pam and pour batter into pan. Bake at time directed on cake box.

When cake is done, poke holes in cake with the end of a wooden spoon covered with Pam. Mix 1 package of orange Jell-O with boiling water till dissolved. Add the cold water, mix well and then pour entire mixture over cake. Refrigerate for at least 2-3 hours.

Mix vanilla pudding mix and the other package of orange Jell-O together. Add 1 cup skim milk and 1 teaspoon vanilla. Mix well with mixer. Blend in thawed cool whip. Use this mixture to frost cake. Keep this cake refrigerated.

Cheesy Chicken Cups

2007-10-26T08:56:00.000-07:00

Cheesy Chicken Cups
Servings: 10 (Serving 1 chicken cup)
Points: 2

Ingredients:
1 can buttermilk biscuits (10 biscuits)
1 cooked chicken breast cut into small pieces
1 can Healthy Request cream of chicken soup
2/3 C fat free shredded cheese
1 t dried parsley flakes
½ t black pepper

Instructions:
Place each individual biscuit into muffin pan.
Press the biscuits into the holes and up the sides to form cups.
In a bowl, combine chicken, soup, cheese, parsley, and pepper.
Mix well.
Spoon evenly into cups. Bake at 400 for 12 to 15 minutes.

Note: could not find Healthy Request brand of soup at my local grocery store, but used Campbells 98% fat free cream of chicken soup instead. Alternative is to use 1 can of canned tuna, packed in water (drained) for the chicken, and 1 can of cream of celery soup for the cream of chicken soup.

Better Than Sex Cake

2007-10-26T08:52:00.000-07:00

Better Than Sex Cake
Servings: 24
Points: 3

Ingredients:
1 box Devil's Food Cake mix
10-oz Diet Wild Cherry Pepsi
1 egg white
2 (4-serving) boxes fat-free, sugar-free black cherry JELL-O
7oz fat-free sweetened condensed milk
1 container fat-free cool whip
24 maraschino cherries, drained and patted dry with a paper towel.
1/3 cup mini chocolate chips (optional) (points will be 3 per serving either way)

Directions:
Mix cake mix, egg white and diet cherry soda.
Bake at 375 degrees for 35 minutes or until toothpick comes out smooth in a greased 9x13 pan. During the last few minutes of baking, put 1 package of JELL-O and condensed milk in a sauce pan and stir on medium low heat until smooth. Take cake out of oven, and poke holes all over the top. Pour JELL-O mixture over warm cake, filling in the holes. Sprinkle chocolate chips over the top. Cool completely. Mix 2nd package of JELL-O with cool whip. Cover cake with cool whip mixture and arrange 24 cherries on top. Put in fridge until ready to serve.

Nutritional Info: (per serving, with chocolate chips) 155 Calories, 3.25 g. fat, 1 g. fiber (3.1 pts per serving) (per serving, without chocolate chips) 138 Calories, 2.25 g. fat, 1 g. fiber (2.7 pts per serving)

WW Pumpkin Smoothie

2007-10-25T08:41:00.000-07:00

Pumpkin Smoothie
Points: 3
Servings: 1

WW French Vanilla Smoothie packet
1 cup skim milk
1 cup ice cubes
1/4 cup pumpkin
pumpkin pie spice to taste

No-Pudge Brownies

2007-10-25T08:17:00.000-07:00

No-Pudge Brownies
Serves 12
Points per serving 2

Ingredients
1/2 cup unsweetened cocoa
3/4 cup all-purpose flour
1 Tbsp Corn Starch
1/4 tsp baking soda
1/4 tsp table salt
1 1/4 cup sugar
2/3 cup fat-free vanilla yogurt

Instructions:
When ready to bake mix all ingredients together.
Bake in 8x8 pan sprayed with Pam.
Bake at 350 degrees for 30 to 35 minutes.
Top with FF Cool Whip.

Individual Serving Method:
2 TBS Cocoa Mix
1 Tbsp Nonfat Vanilla Yogurt
Stir together until glossy; cook 1 minute in microwave.
Top with FF Cool Whip 2 points

Pumpkin Muffins

2007-10-25T08:08:00.000-07:00

Pumpkin Muffins
Servings: 12
Points: 2

1 box pillsbury pumpkin quickbread
1 can pumpkin (instead of oil and eggs as called for)
Place either in 9x9 pan or 12 Muffin Pan

Bake according to directions on the box

Cheesecake Recipe

2007-10-19T08:51:00.000-07:00

Cheesecake

1 cup skim milk
1 tub ff cool whip
1 ff/sf cheesecake pudding

Mix together and put in 4 sep serving cups
Can mix with graham cracker crumbles or dip graham crackers in for a full cheesecake effect.

Tilapia w/ Creamy Sauce

2007-10-17T18:33:00.000-07:00

Tilapia with Creamy Sauce
Servings: 4
Points: 7
submitted by: Karnis

INGREDIENTS
4 (4 ounce) fillets tilapia
butter flavored cooking spray
4 teaspoons margarine, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh dill weed
1 tablespoon lemon-pepper seasoning

4 teaspoons cream cheese
5 tablespoons lemon juice, or to taste
2 tablespoons chopped fresh dill weed

DIRECTIONS
Preheat the oven to 375 degrees F (175 degrees C).

Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.

Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.

While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.

Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

*I used less lemon juice than is called for, used brumble and brown yogurt spread instead of margarine, used ocean perch instead of tilapia, and used dried dill instead of fresh (much less is required when it's dried.) I also added some salt, pepper, and herb to the sauce, and there is no reason you need to heat the sauce in the microwave more than 20 seconds.

I served this with steamed and seasoned yellow and green squash and 1/4 pack of Lipton's stroganoff noodles per person (so it serves 4). The fish is 4 points per serving by the recipe, and serves 4. The noodle package says 2 servings but we split it into 4 so it came out to 3 points. It's really a lot of food for 7 points!

Crustless Pumpkin Pie

2007-10-17T11:36:00.000-07:00

Crustless Pumpkin Pie
Servings: 8
Points: 1
15 fluid ounces canned pumpkin
1/2 cup egg beaters 99% egg substitute
1 1/2 cups nonfat milk
3/4 cup splenda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice

Beat all together until smooth. Spray a pie pan with nonstick spray. Bake at 400 for 15 minutes, then at 375 for 45 minutes, or until a knife inserted comes out clean.

Loaded Potato Soup

2007-10-17T08:33:00.000-07:00

Loaded Potato Soup
Servings: 12

This also works great in a crock pot. I usually cook the potatoes for 6 to 8 hours while I'm away and add the remaining ingredients about 1 hour before serving.

Ingredients 6 large whole uncooked white potato
1/4 cup frozen chopped onions
2 cube chicken bouillon cube
16 oz light sour cream+
8 Tbsp Real crumbled bacon bits
1/2 cup light butter
1 pound Reduced-Fat Pasteurized Processed Cheese Product
6 cup water

Instructions Peel and cube potatoes. Cover potatoes, onion, and bouillon with water. Bring to a boil, cover, reduce heat, and cook until potatoes are tender. Add remaining ingredients and cook until cheese is melted.

Crockpot Chicken Stroganaff

2007-10-17T08:24:00.000-07:00

Crockpot Chicken Stroganaff
Servings: 6
Points: 5

6-4oz chicken breasts
1 can FF cream of chicken soup
16 oz FF sour cream
1 pkg lipton onion soup mix

Warm Delight Minis

2007-10-17T08:15:00.001-07:00

I don't know if anyone is familiar with the Betty Crocker Warm Delight Minis, if you are and you enjoy them, they are 3pts for one, which is very good. But in order to save a little money you can make your own!

Purchase a Cake Box Mix Of Your Choice then mix 4 Tbsp. of mix with 2 Tbsp. water and microwave for 1 minute. You can add a few chips to a yellow mix or you can add FF Caramel sauce to them also. There are so many possibilities when you make it yourself.

Cabbage Rolls

2007-10-17T08:10:00.000-07:00

Cabbage Rolls
submitted by: Madmegmac
Servings: 12
Points: 3

1 pound raw lean ground beef
1 pound lean ground turkey
29 oz canned stewed tomatoes
1 cup onion(s)
8 cup cabbage, all varieties
19 oz Del Monte Sauerkraut
16 oz canned tomato sauce

Lay the sauerdraut on the bottom of a pan.
Mix the ground beef and turkey with some onion and make big meatballs then wrap them in a cabbage leaf. Lay them on top of the sauerkraut.
Pour the stewed tomatoes and tomatoe sauce overtop of them.
Cover and bake at 350 for about 3 hrs.

Cornmeal-Battered Oven-Fried Catfish

2007-10-17T08:07:00.000-07:00

Cornmeal-Battered Oven-Fried Catfish
submitted by: WW-Karnis
Servings - 4
PPS - 5

Ingredients
1/2 cup uncooked yellow cornmeal
1 tsp paprika
1 tsp dried thyme
1 tsp table salt
1/2 tsp celery seed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper, freshly ground
1/2 cup fat-free skim milk
2 sprays cooking spray
1 pound catfish fillet(s), cut into 4 pieces
1 pound asparagus, steamed
1 medium lemon(s), quartered

Instructions
Preheat oven to 425°F.
Coat a large nonstick baking sheet with cooking spray.
In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper.
Pour milk into another shallow soup bowl.
Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere.
Place coated fillets on baking sheet and lightly spray each with cooking spray.
Bake until cooked through, about 15 minutes.
Let stand at room temperature 2 minutes before serving with asparagus and lemon wedges.

Yields 1 fillet and 1/4 of asparagus per serving. Serves 4. 5 points.

Diet Coke Cakes

2007-10-17T08:01:00.000-07:00

Here are popular combos:

- spice cake mix w/ diet orange

- Banana cake mix w/ diet root beer

- lemon cake mix w/ diet 7-up

- Chocolate cake w/ Diet coke

- Lemon cake w/ Diet ginger ale

- orange cake w/diet Mountain Dew

- cherry chip cake w/ A& W diet Cream

- Lemon cake w/ Diet Lemon lime

- angel w/ Diet Orange

- White w/ Diet Orange

- yellow cake w/ Diet orange

- white cake w/ Diet Peach

- spice cake w/ diet lemon-lime

- White w/ diet ginger ale

- chocolate cake w/ Diet cherry coke

- devils food w/ diet vanilla coke

- chocolate cake w/ rootbeer

- marble cake w/ diet cream soda

- lemon with tangerine diet rite

- white cake mix w/ diet sprite

- Red Velvet w/ Diet Cherry Vanilla Dr Pepper

- Banana cake w/ diet root beer
- Pineapple cake w/ diet Squirt

I use a full can of diet soda along with two egg whites. The egg makes the cake a little lighter in texture and does not change the points. I also highly suggest cutting with a plastic knife instead of metal. Doesn't stick quite so much.

I also found that beating for several minutes on my stand mixer, scraping down the sides of the bowl and beating for a few minutes more, helps incorporate air into the batter for a lighter texture.

After you pour the mix into a cake pan or muffin tins, drop on the counter a couple of times to get rid of the large air holes.

For the frosting, I add one box of SF FF instant pudding to 8 oz of lite cool whip. No milk, just the dry mix. Cream cheese is my favorite, but any flavor could be matched up to your cake flavor.

For most mixes 12 servings of cake with no frosting is 4 points and 24 cupcakes with no frosting is 2 points

Buffalo Chicken Tenders

2007-10-17T07:59:00.000-07:00

Ingredients
1 sprays cooking spray
1 1/4 pound uncooked boneless, skinless chicken breast, cut into 16 strips total (or 1 1/4 lbs boneless, skinless tenderloins)
1/2 tsp table salt
1/2 tsp paprika
1 tsp minced garlic
2 Tbsp fat-free margarine
4 tsp hot pepper sauce, or to taste
1/2 cup fat-free blue cheese dressing
4 medium stalk celery, trimmed, cut into 4 sticks each

Instructions
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Place chicken on a plate and sprinkle with salt and paprika. Add chicken to skillet and cook, turning occasionally until lightly browned and cooked through, about 5 to 7 minutes. Add garlic; reduce heat to low, stir and cook until fragrant, about 30 seconds. Remove skillet from heat; stir in margarine and hot sauce until margarine melts. Serve chicken with blue cheese dressing and celery on the side.

Yields about 4 pieces of chicken, 4 celery sticks and 2 tablespoons of dressing per serving

Brie and Carmelized Onion Stuffed Chicken Breasts

2007-10-17T07:54:00.001-07:00

Brie and Caramelized Onion Stuffed Chicken breasts
submitted by: WW-Snowwhite710
Prep Time: 30-45mins
Servings: 4 (1 chicken breast and 3 TBS sauce)
PPS: 5

1 teaspoon olive oil, divided
1 1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 ounces Brie or Camembert cheese, rind removed and cut into small pieces (about 2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons minced fresh onion  
1 tablespoon chopped fresh or 3/4 teaspoon dried rubbed sage
2 garlic cloves, minced
1 (10 1/2-ounce) can low-salt chicken broth
Sage sprigs (optional)

Preparation
1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.
2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket.
3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.
4. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup.

Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.

4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)
CALORIES 220 FAT 7.1g FIBER 1g

Core Soup

2007-10-17T07:48:00.000-07:00

Core Soup
Servings: 8-10

1 can corn
1 can black beans (drained and rinsed)
1 can diced tomatos
1 jar salsa (normal size jar apprx. 16 oz.)
1 can FF refried beans
1 cup FF chicken stock11 oz chicken (cubed or shredded. I used the canned chicken that you get by the tunafish)

Add all together in a pot on the stove, bring to a boil and serve.

I have all the ingredients to make this but have not done so yet, so if someone does, please do the points so that I can add it to this reciepe.

Maple Roasted Chicken Thighs with Sweet Potatoes

2007-10-17T07:44:00.000-07:00

Maple-Roasted Chicken Thighs with Sweet Potatoes

This autumnal take on roast chicken is perfect for a chilly fall night. The ingredients — maple syrup, chicken thighs, and sweet root vegetables — are rustic and really satisfying.

Yields: 4 main-dish servings
Prep Time: 15 minutes
Cook Time: About 40 minutes Ingredients
PPS*: 5

• 4 large skinless chicken thighs (about 1 1/2 pounds with bones)
• 2 small sweet potatoes (about 1 pound total), peeled and cut into 1-inch chunks
• 1 small onion, cut into 1-inch pieces
• 1/2 (16-ounce) bag baby carrots or 8 ounces parsnips, cut into 1-inch chunks
• 1/4 cup maple syrup Directions

1. Preheat oven to 450° F.
2. In 15 1/2" by 10 1/2" jelly-roll pan or large shallow roasting pan, combine chicken, sweet potato chunks, onion, baby carrots, maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper, and toss to coat.
3. Roast chicken mixture 40 to 45 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife and liquid in pan thickens slightly, stirring vegetables once and turning chicken over halfway through roasting.

Nutritional Information Based on individual serving: Calories: 290; Total Fat: 4 g; Saturated Fat: 1 g; Cholesterol: 80 mg; Sodium: 695 mg; Carbohydrates: 41 g; Fiber: 4 g; Protein: 21 g

Tips There's nothing simpler than roasted meat and vegetables; a tasty glaze makes them special.

*PPS- Points Per Serving