300+ ....Recipes
 

Originally posted by Syn
 

Chai Tea Mix

1 cup nonfat dry milk powder
2 cups powdered non-dairy creamer
2 teaspoons vanilla powder*
2-1/2 cups sugar
1-1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom

In a large bowl, combine all ingredients and mix thoroughly. In a blender or food processor bowl, place 1 cup at a time, and process until mixture is blended and the particles are fine.

Add 2 heaping serving tablespoons Chai Tea mixture to a mug of boiling water and stir to mix well.

*If you can’t find vanilla powder, mix 2 tsp. Vanilla extract with some of the sugar until blended and dry. Then process with remaining ingredients in blender or food processor.

Note from ThinThinker: I subbed out the sugar for Splenda and it was wonderful. You would never know the difference and it significantly reduced the calories.



Hot Chocolate Mix

3 cups non-fat dry milk
2 cups Splenda
1/2 cup unsweetened cocoa powder

Put ingredients into a large bowl and mix well (I use a wisk). Keep mix in a well-sealed container/jar. Mix 4 Tablespoons into a large mug of hot water.
Per cup= .5 WW points. A delicious guilt-free treat!

Note from Syn: Every year I make a large batch of the Chai Tea mix and Hot Chocolate mix for my daughter to take to the hospital where she works as gifts for her co-workers.


Potato Soup Mix

1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tablespoons instant chicken bullion
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1-1/2 teaspoon seasoning salt

Combine all ingredients in a bowl and mix. Place in 1 quart canning jars to store.
Makes 6 servings.

Instructions to attach to jar:
To serve: place ½ cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.


Split Pea Soup Mix

2-1/2 cups green split peas (16 oz. pkg.)
2-1/2 cups lentils (16 oz. pkg.)
2-1/2 cups pearl barley (16oz pkg.)
2 cups alphabet macaroni (8oz. pkg.)
1 cup dried onion flakes
1/2 cup celery flakes
1/2 cup parsley flakes
1-1/2 teaspoons thyme
1-1/2 teaspoons white pepper

Mix all ingredients together. Store in a jar with a tight-fitting lid. Stir before using.
Makes 10 cups of mix.

TO COOK: Combine 1 cup of soup mix with 4 cups of water or seasoned stock in large pan. Add 1 cup of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add ½ teaspoon of salt if desired.



Onion Soup Mix

3/4 cup instant minced onion
1/3 cup beef flavored instant bouillon
4 teaspoons onion powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
Mix all ingredients together well, and store up to 6 months in a cool, dry place. Stir before each use. Five tablespoons of the mix equals 1.25 oz. pkg. Of purchased dry onion soup mix.



Make Your Own Pancake Mix

1/2 cup instant oatmeal
8 cups flour
2 cups whole wheat flour
1-1/2 cups buckwheat flour (or use whole wheat flour)
1 cup corn flour
1/2 cup cornmeal
2 cups buttermilk powder
5 Tablespoons baking powder
2 Tablespoons baking soda
1-1/4 cups sugar
2 Tablespoons salt
2 Tablespoons malt powder (optional)

Place instant oatmeal in a food processor or blender and process until ground. In a very large bowl, blend all ingredients together. Pour pancake mix into four 1 quart jars (you may need to tap the jars to settle the mix and get it all to fit). Store in a cool, dry place for up to one year.

RECIPES
Pancakes
1 cup homemade pancake mix
1 egg
½ tsp. Vanilla
½-2/3 cup water
2 Tablespoons mild vegetable oil

In a medium bowl, combine ingredients just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Drop by ¼ cup measure onto lightly greased hot nonstick skillet or griddle. Cook until surface is bubbled and edges appear dry. Flip pancakes and cook until risen and browned on second side.

Waffles
2 cups homemade pancake mix
2 eggs
1 teaspoon vanilla
1 cup water
¼ cup mild vegetable oil
In a medium bowl, combine ingredients just until dry ingredients are moistened. Add more water, if necessary, to make batter desired thickness. Bake in heated waffle iron following manufacturer’s instructions, until steaming stops.


*more “mix” recipes available at: http://recipebox.net/recipe4gifts/giftjars.htm
and make your own spices from recipes at: http://busycooks.about.com/library/…/blspicemix.htm

Originally posted by Katrinabgood
 

FlyLady’s Mocha Mix

24 oz. powdered milk
8 oz. instant coffee (decaf or regular)
16 oz. Nestles Quik chocolate milk powder

Pour together into a mixing bowl. Stir with a spoon. If you use a less expensive/coarser powdered milk, you can put all of it into a food processor or blender and mix it better. I have even used the Hazelnut instant coffee and it is great too.

To use: Scoop out ¼ cup into a mug. Add one cup hot water and stir.

Originally posted by Syn
 

Syn's Apple Salad

2 apples, cored and cut into bite-size pieces
1 can crushed pineapple in juice, do not drain
1 pkg. fat free sugar free instant vanilla pudding
1 cup dry roasted peanuts
1 cup mini marshmallows
1 - 8 oz container Fat Free Cool Whip

Cut apples into bite size pieces and put into big mixing bowl. Immediately pour pineapple over apple slices to keep from turning brown. Pour in pudding powder and mix well. Stir in peanuts and marshmallows. Mix well. Fold in Cool Whip.

2 WW points per cup

Notes: I use one Fuji or Gala and one Granny Smith apple for color. You can also use chunk pineapple for a more chunky texture.

Here are a few of my favorites:
 

Taco Soup

1 large jar Great Northern Beans
2 cans whole kernel corn
1 large can diced tomatoes
1 packet mild Taco seasoning
1 packet lowfat Ranch dressing or dip mix (dry)
1 cup water

Put all ingredients in a large soup pot. Heat through.

1 WW point per cup

Note: I also put in 1 bag of Morningstar Farms soy crumbles. It adds 1 WW point per 2 cup serving, but it is very filling.



Potato Soup

1 bag O’brien frozen hash browns
1 large can fat free chicken broth
1 envelope country gravy mix
spices to taste (basil, oregano, salt, pepper, thyme)

Put frozen potatoes, chicken broth and seasonings in a soup pot. Bring to a boil and let simmer until potatoes are thawed. Mix gravy mix in about a ½ cup water and whisk to get rid of most of the lumps. Add to soup. Simmer on low until the gravy mix thickens the broth a bit. Soup will thicken further as it stands.

Makes about 8 cups. 1 WW point per cup



Magic Chili

2 cans Bush’s Magic Chili
1 large can diced tomatoes
1 lb. Lean ground beef

Mix all ingredients together in pot. Heat through.

Note: I use 1 bag Morningstar Farms soy crumbles instead of the ground beef. It brings the points down.

More favorites....for your sweet tooth.
 

Pumpkin Mousse

2 boxes of sugar free vanilla pudding
2 cups Fat Free (skim) milk
1 3/4 cups of canned pumpkin
3/4 tsp. pumpkin pie spice
1 - 8 oz. container of fat free Cool Whip

Beat the pudding, milk, canned pumpkin and spice together. Fold in the Cool Whip.
Chill for a couple of hours.

Makes 6 – 1 cup servings 1 WW point per serving

You can use this in a Reduced Fat Graham Cracker Crust and serve as a pie.
You will have to add 2 points per 1/8 of the pie.


Orange Creamsicle

1 small package sugar free, fat free orange jello
1 small package sugar free, fat free vanilla pudding
1 cup boiling water
8oz. Fat free Cool Whip
1 small can Mandarin oranges, drained (reserve juice)

Add 1 cup boiling water to orange jello. Stir until dissolved. Add water to reserved juice to make 1 cup. Add to jello. Beat in pudding powder. Add mandarin oranges. Fold in Cool Whip.

Makes 4 cups. 1 cup = 1 WW point


Pistachio Fluff

1 small package sugar free, fat free pistachio instant pudding
1 can crushed pineapple
8 oz. Fat Free Cool Whip

Mix together thoroughly the instant pudding (dry) and the crushed pineapple. Fold in Cool Whip. Chill

Makes 4 cups. 1 cup = 2.5 WW point


NOTE: When I do best On Program, I have a batch of these tasty treats, already portioned out, in my fridge so I can just "grab it and go" and be very satisfied.

Oriental Cabbage Salad (South Beach version)

1/2 small head green cabbage (or bagged coleslaw mix)
3 scallions, chopped
2 tablespoons dark sesame oil
2 tablespoon rice wine vinegar
2 tablespoons sesame seeds, toasted (or sunflowe)

Combine the cabbage, scallions, oil, and vinegar. Toss well and chill until ready to serve. Add the sesame seeds and toss again before serving.

Serves 4

Per serving: 103 calories, 2 g protein, 5 g carbs, 9 g fat, 1 g sat fats, 15 mg sodium, 0 mg chol, 2 g fiber

Maple-Glazed Salmon

2 tsp paprika
1 tsp chili powder
1 tsp ground ancho chili powder (or use 2 tsp chili powder)
1/2 tsp ground cumin
1/2 tsp brown sugar
1 tsp sea or kosher salt
4 (6 0z) salmon fillets
cooking spray
1 tsp maple syrup

1. Prepare grill; heating to medium.
2. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.
3. Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork. Yields 4 servings.

Calories: 286
Fat: 13.5 g
Protein: 36.5 g
Carb: 2.9 g
Fiber: 0 g
Sodium: 670 mg

I don't have who posted these originally but think they are from Thin.

Snickers Pie
3 Points Per Serving

1 pint Vanilla Non-Fat Frozen Yogurt, softened

2 tbls Chunky Peanut Butter

1/2 package Sugar Free Chocolate Pudding Mix

1/2 cup Non-Dairy Topping

1 tsp Chocolate Syrup

In a large bowl: 1 pint Vanilla Non-Fat Frozen Yogurt, softened in microwave for 1 minute high 2 tbls Chunky Peanut Butter 1/2 package Sugar Free Chocolate Pudding Mix 1/2 cup Non-Dairy Topping Mix well and pour into 8" pie tin. Freeze until set. Before serving drizzle 1 tsp Chocolate Syrup over entire pie in swirl motion.

Serves 8



WW S'mores

8 (2 1/2 inch square) honey graham crackers
1/4 c. semisweet chocolate chips
8 full size marshmallows

Preheat the grill for indirect heating
Cut 4- 6 inch pieces of foil and spray with Pam, top each foil with 1 graham cracker and 1 T. of the chocolate chips, then 2 marshmallows. Place another graham cracker on top and fold foil tightly to seal. Grill long enough to melt the marshmallows and chocolate, about 7-8 minutes.

1 s'more = 3 points
151 calories, 4 g fat, 86 mg sodium, 29 g carb, 1 g fiber


Strawberry Cheesecake
8 servings - 1 WW point each

24 oz fat free Cottage Cheese
3/4 cup diet red pop
1 small pkg. sugar free strawberry jello
1/2 cup strawberries

Heat pop and dissolve jello. Then put all ingredients in blender. Pour into 9" pie plate and refrigerate.


Strawberry Pie
1 WW point per 1/6 of pie

1 pound sliced strawberries
1 small pkg. sugar free strawberry jello
1 small pkg. sugar free, fat free instant vanilla pudding mix
1 1/4 cup water

Cut strawberries into a 9" pie plate, mounding in the center.

Put water, jello mix and pudding mix into a medium saucepan and bring to a boil. Boil for 1 minute. Pour over strawberries. Refrigerate for several hours until set.

Chicken Pot Pie
4 servings

1 cup cooked cubed chicken
1 pkg. (9 oz) frozen vegetables – thawed
1 can (10.75 oz.) fat free cream of chicken soup
½ cup skim milk
1 egg
1 cup Bisquick reduced fat baking mix

Spray a deep dish pie plate with Pam. In pie plate, mix chicken, veggies and soup. Mix Milk, egg and baking mix in a small bowl. Pour over chicken mixture.

Bake 30 minutes in 400 degree preheated oven.

¼ of the pie + 5.5 points

Originally posted by Michelle K
 

Honey Mustard Dressing
2 WW points for the whole recipe

1/2 cup plain non fat yogurt
1 Tablespoon Dijon Mustard
1 Tablespoon Honey

Mix all ingredients together.

MICHELLE'S NOTES: The whole thing is only 2 points and I don't see how anyone could eat THAT much dressing on their salad! You might want to add another tablespoon of honey to suit your taste but be sure to add the extra point. I mix it up and leave it in the fridge and mark off 2 points from my flex points and use it during the week. That way no matter how much I use I have already counted the points. If you like poppy seeds you can add some in there too!

Chicken tortilla soup
 

Some SBD recipes...
 

Beef Stroganoff

1 lb. sirloin tip strips cut into small pieces
1 can low-sodium fat free beef broth
8 large mushrooms sliced very thin
3/4 of 1 medium onion chopped
4-5 large cloves of garlic minced
2 wedges of lite laughing cow cheese (more if you like)

Saute onions in a bit of olive oil add sirloin and saute until brown on all sides. Add beef broth, mushrooms,garlic and simmer on low heat for approx. 1 hour. When ready to serve add cheese and stir until melted.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

UNSTUFFED CABBAGE

1 small head of cabbage-cooked & chopped
1 lb of lean hamburger
1/2 cup onion
1 cup quick cooking barley
1/2 tsp salt (optional)
1/4 tsp pepper
2 cans (10-3/4oz each) campbells condensed tomato soup
3/4 cup water
1/3 cup shredded lowfat cheddar cheese

Cut the head of cabbage in half and boil til tender. Drain.
Spray Pam in a 2-1/2qt baking dish. Chop cabbage up and arrange on the bottom on the dish. In a skillet, cook beef and onion until meat is no longer pink. Drain. Stir in the Barley and pepper. Mix tomato soup with the water and pour into meat mixture and stir then spoon over the cabbage.
Cover and bake at 350 for 1hr. Uncover and sprinkle w/cheese and bake 5-10 min.longer until the cheese melts.
4 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Here's a keeper!

Grilled Salmon

Makes 4 servings.
Printed from Allrecipes
-----------------------------------------------------------
1 1/2 pounds salmon fillets
1/2 teaspoon lemon pepper --->didn't have, so I omitted
1/4 teaspoon garlic powder
salt to taste
1/3 cup soy sauce
1/3 cup packed brown sugar---->I used Splenda
1/3 cup water
1/4 cup vegetable oil--->I used sesame oil

Directions
1 Sprinkle fillets to taste with lemon pepper, garlic powder, and salt.
2 In a small bowl, mix together soy sauce, brown sugar, water, and oil.
Place fish in a sealable plastic bag; pour soy sauce mixture over fish.
Marinate at least 2 hours. *I was in a hurry and marinated for, MAYBE, 20 minutes and it had great flavor!
3. Heat up George Forman, and grill for about 10 minutes or until done.

:T

THis one is good I have made it several times:
Serves 8
(approx. 2/3 Cup)
Calories: 37
Fat: 0
Fiber: 1
~1~ point per serving

CAN'T BE EASIER APPLE SALAD:
3 Cups Chopped Apple, cored and unpeeled
1 Cup Seedless Red Grapes, halved
1 - 6 oz. Container Fat Free/Sugar Free Yogurt (any flavor)
2 Packets of Splenda

In a large bowl, combine all ingredients.
Cover and refrigerate for at least 15 minutes.
Gently stir again, and serve.

I stole this from another site.... she says it is good.. but I have not tried it yet. Maybe this weekend.
-------------------
Roasted Cauliflower Popcorn

This recipe is soooooooooooooooooo good and really easy too!!!!!!!!

1 head of cauliflower
3 tablespoons olive oil
2 tablewspoons Mrs. Dash Table Blend

Preheat oven to 450 degrees Remove cauliflower core and thick stems. Trim remaining cauliflower into florets the size of popcorn. Toss thoroughly ina bowl with the olive oil and Mrs. Dash. Spread cauliflower on a sheet pan and roast for 60 minutes, or until nicely browned. Turn three or four times during roasting. The browner the floret the sweeter they will tast. Serve immediately. Serves 8

71 calories
3 grams of fiber
5 grams of fat

EDIT ... My daughter made these and said she only cooked hers for 25-30 minutes and some burnt. The ones that were nicely brown were very good and she will make it again. She said it does not taste like popcorn of course.. but has a nice flavor of it's own and you eat it as you would popcorn. She recommends these.. but either make your pieces larger or cook for less time.

Vegetarian No-Pasta Lasagna


Serves 4-6

Ingredients
2 large eggplants
2 cups part-skim ricotta cheese
1 cup shredded part-skim mozzarella
1 large egg
1/2 cup fresh-grated Parmesan cheese

2 cans stewed tomatoes
1 6-ounce can tomato paste
4 tablespoons olive oil
2 tablespoons garlic, chopped fine
1 med. onion, chopped fine
2 tsp dried oregano
2 tsp dried thyme
2 cups (4 whole) roasted peppers * didn't use
2 cups spinach (optional) *didn't use
1 large yellow squash, thinly sliced lengthwise (optional) *didn't use
salt and ground black pepper to taste

Instructions
Preheat oven to 450°F. Heat oil in skillet and cook garlic and onion until they become aromatic and begin to brown. Add stewed tomatoes and 1 tsp dried oregano. Once tomatoes begin to bubble, stir in tomato paste. Reduce heat to low, add salt and pepper to taste, I always add Splenda to my sauce too...maybe, 2 T...cover and let simmer lightly while you continue.

Slice eggplant lengthwise in 1/4-inch slices. Spread out eggplant on a rimmed cookie sheets sprayed lightly with nonstick cooking spray. Salt the slices generously on both sides, sprinkle with thyme, and brush (fingers are fine) with about 1 tablespoon of olive oil per slice. You could spray them with olive oil spray too, that's a LOT of olive oil! Roast eggplant in oven until tender and slightly browned. About 20-30 min, keep an eye on them. If using yellow squash, I didn't also roast briefly until soft and pliable. Remove and let cool enough to handle. Reduce oven to 375°F.

Meanwhile, stir together ricotta cheese, egg, remaining oregano, and 1/4 cup of Parmesan cheese. In a 12x9-inch baking dish spread 1/4 cup of tomato sauce. Cover with 3 or 4 eggplant slices, then half of the roasted peppers, and then a third of the ricotta cheese mixture, followed by a third of the mozzarella and then spinach and yellow squash (if using). Repeat layer. Top with remaining eggplant, tomato sauce, mozzarella, and any remaining Parmesan. Cover with foil and bake for about 15 minutes. Remove foil and bake for about 15 minutes more or until cheese is bubbly and beginning to brown. Remove and let cool for at least 5 minutes before serving.

Crustless Pumpkin Pie

Serves 8, 1 WWP per serving

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
2-3 tsp of pumpkin pie spice (1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/4 tsp cloves)
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste


Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan. Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.


Delicious with Light Cool Whip!

Lemon-Basil Stuffed Chicken Breasts
 

From the Discovery Health channel:

Ingredients:

4 boneless, skinless chicken breasts
About 4 to 6 ounces each
1 lemon, cut into 8 wedges
2 tablespoons chopped, fresh basil
1/2 cup chopped spinach
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup low-sodium chicken broth
Makes 4 servings

Cut a deep, horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast.

Place 2 lemon wedges, 1/2 tablespoon of the basil and 1/4 of the spinach in the pocket of each chicken breast.

Secure the pocket with toothpicks, threading along the side to close.

Heat the oil in a heavy ovenproof skillet until it begins to smoke.

Add the chicken to the skillet and cook on each side until golden brown, about 4 minutes per side.

Add the vinegar and chicken stock and bring to a boil.

Lower the heat and gently simmer the chicken for 4 to 6 minutes until cooked through.

Remove the chicken breasts from the skillet and keep warm.

Continue to cook the sauce until it is reduced to a thick syrup.

Taste the sauce and season with salt and pepper.

Spoon the sauce over each chicken breast and serve.

Voila! Now eat and enjoy this superb dish!

Grilled Rosemary Flank Steak
 

Also from the Discovery Health Channel:

Ingredients:

1/4 cup of olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, crushed
1 rosemary srping, chopped or 1/2 teaspoon dried
salt to taste
freshly ground black pepper
2 pounds flank steak
Makes 6 servings

Mix the oil, vinegar, garlic, rosemary, salt and pepper, and brush on the flank steak.

Refrigerate for at least 30 minutes or overnight.

Mix the oil, vinegar, garlic, rosemary, salt and pepper, and brush on the flank steak.

Refrigerate for at least 30 minutes or overnight.

Slice the steak on the bias.

Voila! Now eat and enjoy this superb dish!

Marinated Flank Steak
 

From SBD:

1 small red onion, quartered
1/3 cup balsamic vinegar
1/4 cup capers, drained
2 TBSP chopped fresh oregano
3 cloves garlic, minced
1-1/2 pounds flank steak
1/4 tsp salt
1/4 tsp coarsely ground black pepper

Sliver one quarter of the onion and set aside. Chop the rest of the onion. Mix it in a bowl with the vinegar, capers, oregano, and garlic. Combine 1/4 cup of this mixture with the slivered onions and set aside.

Sprinkle both sides of the steak with the salt and pepper; prick well with a fork. In a large zip-top food-storage bag, combine the steak with the remaining onion mixture. Marinate for 1 hour or overnight.

Heat the grill or the broiler, positioning the oven broiler rack so the meat on the rack in the pan is 4 inches from the heat source. Remove the meat from the marinade, and place on the grill over direct heat or on the oven rack set in the broiler pan. Discard the marinade. Grill or broil for 4-5 minutes per side for medium-rare. Let stand for 5 minutes before slicing.

Place meat on a platter and pour the reserved onion mixture over the steak.

Serves 6

176 calories
19 g protein
3 g carbs
9 g fat
1 g fiber

We tried this and really enjoyed the flavor.

Chinese Cabbage, Carrot and Broccoli Stir-Fry
 

This recipe serves: 2

Preparation time : 15 minutes
Cooking time : 10 minutes


Ingredients
1/2 teaspoon chopped garlic
1 1/2 teaspoon peanut oil
1/2 teaspoon chopped ginger
1/2 cup thinly sliced Chinese cabbage (bok choy)
1/2 cup thinly sliced carrots
1/2 cup broccoli florets, blanched and cut into small pieces
freshly ground black pepper
2 tablespoons low-sodium soy sauce



Cooking Instructions
1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat.

2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.

3. Raise the heat to high. Add the cabbage, then the carrots, then the broccoli, stirring quickly after each addition. Season with pepper.

4. Add the soy sauce and cook until the vegetables are slightly tender.



Nutrition Facts


Serving Size about 1 cup

Amount Per Serving

Calories 61
Total Fat 4 g
Saturated Fat 1 g
Protein 2 g
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sodium 557 mg

Percent Calories from Fat 50%
Percent Calories from Protein 11%
Percent Calories from Carbohydrate 39%

Cantonese Sweet and Sour Chicken
 

Ingredients:

1 can (20 ounces) pineapple chunks packed in juice, undrained
2 tablespoons cornstarch
1/3 cup cider vinegar
1/2 teaspoon salt
3 tablespoons sugar
1 tablespoon reduced-sodium soy sauce
1-1½ cups sliced fresh mushrooms
1 red bell pepper, seeded and thinly sliced
1 medium onion, thinly sliced
1 can (8 ounces) sliced water chestnuts
4 cooked boneless, skinless chicken breast halves (about 4 ounces each), cut into bite-size pieces
2 cups hot cooked white or brown rice
Directions:

Drain the juice from the pineapple and pour it into a large saucepan. Add the cornstarch and stir to dissolve it. Add the vinegar and salt. Cook, stirring constantly, over medium heat for about 5 minutes, or until the sauce has thickened. Stir in the sugar and soy sauce.

Add the pineapple, mushrooms, peppers, onions and water chestnuts. Cook for about 5 minutes, or until the vegetables are crisp-tender. Stir in the chicken and heat through. Serve over the rice.
Servings: 4
Each serving contains about:
Calories: 511
Fat: 4 g.
Cholesterol: 72 mg.
Sodium: 635 mg.

3 Point Cherry Pie
 

I saw this on another web-site and can't remember which one...so it is a "borrowed" recipe! I wish I could give credit where credit is due!!! :(

I have NOT tried it yet, but it looked good to me, I like the raspberry and peach pie fillings too, I am sure they would both work. If I am not mistaken I think the cans of Cherry Pie filling come in a lighter version now too.

3 PT Crazy Cherry Pie

1 1/2 cups Bisquick Fat Free Baking Mix
2 1/2 Tbs.. granular Splenda
1/4 cup reduced-calorie margarine
1/4 cup fat free sour cream
1/2 cup water
1 (20 oz.) can cherry pie filling

Preheat oven to 425 degrees. Spray a 9-inch deep-dish pie plate w/
butter-flavored cooking spray. In a medium bowl, combine baking mix,
Splenda, margarine, sour cream, and water at low speed w/ electric mixer.
Beat for 2 minutes at medium speed. Spread batter evenly into prepared pie
plate. Carefully spoon pie filling into center of batter. DO NOT stir.
Bake
for 20 to 25 minutes or until crust is golden brown. Place pie plate on a
wire
rack and let set for at least 15 minutes. Cut into 8 servings.

Serves 8 --Each serving equals:
140 calories, 4 gm. Fa, 2 gm Pr, 24 gm. Ca, 347 mg So, 34 mg. Cl, 1 gm
Fiber

Red Clam Sauce

2T olive oil
2 large onions
4 cloves garlic, or your preference
1/2 t. oregano
4 cans chopped clams, undrained
1 small can tomato paste
salt and pepper to taste
1-2 pkts of Splenda

Heat olive oil in pan, saute onions and garlic til soft, add oregano while onions are cooking. Add the clams, then stir in tomato paste, salt, pepper and Splenda. Simmer about 20-30 min. Serve over hot linguine.

The sauce is very low in points, most come from the oil. If I hadn't thrown out the cans already, I'd double check...but I think it comes out to about 2 points per 1 cup serving of sauce! Freezes nicely too.

Goes great over linquine or any kind of pasta...or as is, if you are low carb-ing!

I've been wanting to post this one for those of you low-carbing. My mom used to make this when I was a kid and I've always loved it. (Although I admit the recipe sounds strange.) I ate a lot of it when I had gestational diabetes and had to watch my carbs. She usually served it with noodles or rice for those not low-carbing.

Chef's Special

1 lb. sliced mushrooms
1 lb. ground meat (turkey works fine or lowfat beef)
1 lg. bunch of spinach
3-4 eggs beaten
oregano to taste
garlic to taste (either fresh or powdered)

Brown the ground meat ,crumbled, with the garlic, and oregano. Drain any fat. Add the mushrooms and saute for a few minutes. Then add the spinach and cook until it is limp. Then add the beaten eggs to the mixture and cook until they are no longer runny.

Here's a good dessert:

1 can (12 oz) diet rite raspberry soda
1 small package sugar free raspberry jello
1 cup lite sour cream

pour soda in a sauce pan and bring to a boil.
stir in jello and dissolve completely
remove from heat.
fold in sour cream and thoroughly mix.
pour mixture into a glass dish (preferably with a lid)
put mixture into fridge and chill until firm.
pretty yummy!!
serves about 8.

If you like Mexican you should try this one… it’s really good... – I got the recipe years ago and it’s my husband’s favorite… I actually made it the fattening way for a long time, but made it low fat, and really I couldn’t tell the difference… I love Mexican and it is one of the types of foods that you can make low fat…

You can use as little or as much cheese as you want, depending on your food plan. I am not all that great at explaining recipes, but gotta share this.



Low fat Chicken Enchiladas



8 low fat flour tortillas

3 or 4 boneless, skinless chicken breasts

1 can fat free or low fat refried beans

1 can mild enchilada sauce

3 cups low fat cheddar cheese or part skim

2 cans sliced olives

¼ cup chopped green onion (optional)

I always, do chopped, lettuce, salsa, low fat sour cream and tomatoes on my plate to add some veggies and extra flavor



Cut chicken breast in half and boil until done.

Chop up chicken into bite size pieces, place in mixing bowl

In bowl, add one can refried beans ¼ cup enchilada sauce (save the rest for later), add one can of olives and ½ cup cheese.

Mix well.



Lay your tortilla on flat surface, scoop mixture on tortilla and top with cheddar cheese and roll. Place in a regular cake pan.

Repeat this process until all mixture is gone.



Take remaining enchilada sauce and cover top of enchiladas, top with remaining, cheese, olive, and green onion



Bake in oven at 350 for 20-25 minutes….



It really is good.

For those of you who like sweets, this is especially good for the summertime. I saw it on Food Network.
"Ice Cream" Sandwiches
Take 1 graham cracker( any flavor, I prefer chocolate) and break it in half
Spoon some fat free cool whip onto 1 half. Top with other half. Wrap in plastic and put in freezer for at least 1 hour. Enjoy!
Steph

Upsidedown German Chocolate Cake
 

Upsidedown German Chocolate Cake

POINTS® value | 5
Servings | 16
Preparation Time | 25 min
Cooking Time | 40 min
Level of Difficulty | Moderate

This moist, delicious chocolate cake is sure to be a hit any time of year. Don't wait until Oktoberfest to enjoy it!

1 serving cooking spray (5 one-second sprays per serving)
2 Tbsp light butter
3/4 cup water
2/3 cup unpacked brown sugar
3/4 cup packaged shredded coconut
1/2 cup chopped pecans
5 large egg white(s)
1 cup buttermilk
1/2 cup fat-free sour cream
1/3 cup unsweetened applesauce
18 1/2 oz chocolate cake mix (German)

Preheat oven to 350ºF. Coat a 9- x 13-inch nonstick baking pan with cooking spray.

In a small saucepan over low heat, melt butter with water. Stir in brown sugar until smooth; pour evenly into baking pan. Sprinkle coconut and pecans evenly over melted sugar mixture.

In a large bowl, using an electric mixer set on high, beat egg whites for 30 seconds. Beat in buttermilk, sour cream and applesauce. Add cake mix and beat on low speed until moistened, about 30 seconds. Beat for an additional 2 minutes; pour into pan.

Bake for 40 minutes. Cool in pan on a rack. Cut into 16 pieces and serve.

This recipe taken from the Weight Watchers website.

Spicy Cajun Shrimp
 

1 each Red and Green peppers chopped
1 onion
garlic
2 TBS. olive oil
2 14 oz cans cajun tomatoes
1 6 oz can tomato paste
1 tsp sugar
1 lb. shrimp (or chicken)
rice or pasta

saute chopped peppers, onion, and garlic in olive oil until tender. Add canned tomatoes and tomato paste and sugar bring to simmer and simmer 8 minutes add shrimp cook 8- 10 minutes more. serve over rice or pasta.


This is wonderful

I made these tonight for dinner. Yummy! :T

I don't eat mushrooms so I left them out and I didn't have an orange so I omitted the zest and juice. I will absolutely make this again.

Updated to say --- after eating them the first time I thought they could use a little more zing, so I added a little bit of crushed red pepper when I heated up the leftovers and that hit the spot! :D

Barbecued Chinese Chicken Lettuce Wraps Recipe courtesy Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings
User Rating:

2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Healthy Habits Recipe


Chocolate Chip Zucchini Bread

3/4 c. sugar
3 T. canola oil
2 eggs or 4 egg whites
1 c. applesauce
2 T. unsweetened cocoa
1 1/4 t. baking soda
1 t. ground cinnamon
1/4 t. salt
1 1/2 c. shredded zucchini, about 1 medium
1/2c. semisweet chocolate chips

cooking spray

1. Preheat oven to 350 degrees
2. Place first 3 ingredients in a large bowl, beat with a mixer at low speed until well blendede. Stir in applesauce.
3. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 4 ingredients, stirring well with a whisk. Add flour mixture to sugar mixture, beating until moist. Stir in zucchini and chocolate chips. Spoon batter into a 9x5-inch loaf pan or muffin tin, coated with cooking spray. Bake at 350 dregrees for 1 hour, for loaf, or 20-30 minutes for muffins or until a wooden pick inserted into the center comes out clean. Cool in pan for 10 minutes and remove from pan. Makes 16 servings.

calories 161, 5 g. fat, or less if you use egg whites, 1.4 g fiber.


Thai Peanut Chicken

1/4c. Fat Free Catalina Dressing, divided
1 lb. boneless skinless chicken breast
1 1/2c. water
2 T. soy sauce
1 c. chicken broth
1 T. peanut butter
1/2 lb. whole wheat spaghetti, broken in half, uncooked
2 c. broccoli florets
1 c. thin carrot slices

Heat 2 T. of dressing in a large skillet on medium heat. Add chicken, cook until no longer pink.

Add remaining 2 T. dressing, 1 1/2c. water, chicken broth, soy sauce, and peanut butter, mix well. Bring to a boil. Add spaghetti, cover. Reduce to medium-low heat for 5 minutes.

Stir in broccoli and carrots, cover. Simmer 4 - 6 minutes, or until spaghetti is tender. Serve immediately or refrigerate and serve chilled.


Penne with Tomatoes, Olives, & Capers

Total Time: 20 minutes

1 T. olive oil
1/4 t. crushed red pepper
3 garlic cloves, finely chopped
3 c. chopped plum tomatoes, abouth 1 3/4lbs.
1/2 c. chopped kalamata olives
1 1/2T. capers
1/4 t. salt
6 c. hot cooked penne
3/4c. grated fresh Parmesan
3 T. chopped fresh basil

1. Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic, saute 30 seconds. Add tomato, olives, capers, and salt. Reduce heat, and simmer 8 minutes, stirring occasionally. Add pasta to pan, tossing gently to coat; cook 1 minute or until throughly heated. Remove from heat. Sprinkle with cheese and basil. Makes 4 servings.

484 calories, 15 grams of fat, protein 19g, fiber 4g


Vanilla Honey-Nut Smoothie

2 c. vanilla low-fat frozen yogurt
1/2 c. vanilla soy milk
1/2 c. skim milk
1/3 c. cubed soft silken tofu
1 T. creamy peanut butter
1 T. honey
1 T. ground flaxseed

Combine the first 6 ingredients in a blender, process until smooth. Sprinkle with flaxseed. Yield: 3 servings

270 calories, 9g fat, 250mg calcium


Strawberry Salsa

1 pint fresh strawberries, washed, capped and chopped
1 mango, peeled, seeded, and chopped
2 kiwi fruit, peeled and chopped
1 Granny Smith apple, cored and chopped
1 T. brown sugar
1/4 tsp. lemon juice

Combine fruit in a medium bowl. Mix brown sugar and lemon juice. Add to fruit, and toss well. Refrigerate.

Serve with baked chicken, pork, or fish. Makes 3 cups. Serving size 1/2 cup. 6 servings.

per serving 71 calories, 0.4 grams fat, 0.8 grams protein, 17.8 grams of carbs, 3.2 grams of fiber, 0 milligrams of cholesterol

Easy Taco Salad Dinner

1 lb. Extra Lean Ground Beef
1 pkg. Taco Seasoning
1/2 Medium Onion Chopped
2 c. 2% Shredded Cheddar Cheese
1 Bag Romaine Salad Mix
1 c. Just Too Good French Dressing or Fat Free Catalina
1 can Chili Beans
1 Small Can Sliced Olives
1 Bunch Green Onions Chopped
1 c. Frozen Corn Thawed
3 Medium Tomatoes Chopped
1 Bag Wow Tortilla Chips or Baked Corn Chips

1. Brown extra lean hamburger meat on medium heat in a non stick skillet until cooked through, drain in a colander, and rinse with hot water. Wipe grease from nonstick skillet and return meat to skillet adding onion and taco seasoing. Cook meat according to directions on seasoning. Set aside.

2. While preparing meat mix all other ingredients in a large bowl except chips.

3. On each plate or bowl place a handful of chips in the bottom and top with salad mixture, then top with meat mixture. Garnish with salsa and a chip. Makes 4 large servings.

Berry Coffee Cake

1/2 c. Low-fat Buttermilk
1/3c. Brown Sugar
2 T. Canola Oil
1 t. Vanilla
1 Egg
1 c. Whole Wheat Flour
1/2 t. Baking Soda
1/2 t. Cinnamon
1/8 t. Salt
1 c. Berries (Blueberries, Raspberries, Strawberries, Blackberries)
1/4 c. Low-fat Granola

1. Preheat oven to 350 degrees and spray a spring form pan with non-cooking spray.
2. Mix all dry ingredients except granola and berries and set aside. In a separate bowl mix together buttermilk, oil, vanilla, egg, and brown sugar.
3. Combine both bowls and fold in half of the berries.
4. Pour batter into the spring form pan and top with the granola and berries.
5. Bake for 25-30 minutes.

160 calories and 5 g. of fat

Zesty Orange Chicken Pasta Salad

1 cup MIRACLE WHIP FREE Nonfat Dressing
1/2 cup orange juice
2 tsp. dried basil leaves
1/4 tsp. ground ginger
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cooked, cubed
2 cups rotini pasta pasta, cooked, drained
1 can (11 oz.) mandarin orange segments, drained
1/2 cup chopped pecans

MIX dressing, juice and seasonings in large bowl.

ADD remaining ingredients; mix lightly. Refrigerate several hours or until chilled.

BBQ Sauce

Makes 4 Cups (32 oz) (or 42-3/4 oz. servings)

Preparation Time 45 minutes

One serving is ¾ oz

Best if refrigerated overnight before using


1 Tbsp. Canola or Extra Virgin Olive Oil
1 cup Onion, minced
2 Garlic Cloves, minced
2 Beef Bouillon Cubes
1/2 cup Hot Water
3 (6oz.) cans Tomato Paste, divided
1 cup Sugar
3/4 cup Worcestershire Sauce
3/4 cup Dijon Mustard
3 Tbsp. Liquid Smoke, hickory flavored
1 tsp. Salt
1/2 cup Cider Vinegar
1 Tbsp. Tabasco (+ 1 tsp. for spicier sauce)

Directions:

Place oil in a large saucepan.
Add onions and garlic.
Sauté over medium heat until translucent (approx 2-3 min.).
Mix the bouillon and water until partially dissolved.
Add bouillon mixture and all remaining ingredients to the saucepan.
Stir well using a wire whisk.
Simmer, uncovered, 25-30 min. to allow flavors to meld.
Stir frequently.
Refrigerate overnight in a non-metallic container.
Sauce is best if prepared a day before using.
Keeps well, refrigerated, for 1 week.


Grilled Fish Tacos

1/4 cup A.1. Original Steak Sauce
1 seedless orange, peeled, white membrane removed and sectioned
1 jalapeño pepper, seeded, deveined and chopped
1-1/2 lb. firm white fish filets, such as grouper, halibut or red snapper
1/2 cup chopped green onions
1/4 cup orange juice
2 Tbsp. finely chopped cilantro
6 TACO BELL HOME ORIGINALS Flour Tortillas, warmed

PLACE steak sauce, oranges and jalapeno pepper in blender container; cover. Blend on high speed 2 min. or until well blended. Reserve 1/4 cup of the steak sauce mixture. Pour remaining steak sauce mixture over fish in resealable plastic bag; seal bag. Refrigerate 20 min. to marinate.

PREHEAT grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 4 min.; turn over. Grill an additional 2 min. or until fish flakes easily with fork. Remove fish from grill; let stand 5 min.

MEANWHILE, mix 1/4 cup reserved steak sauce mixture, onions, orange juice and cilantro. Spoon onto half of each tortilla. Top tortillas evenly with fish; fold in half.

Makes 6 servings, 230 calories, 4 grams of fat

Jicama and Sweet Red Pepper Salad

1 (1/2lb.) Jicama, peeled & corsely grated
1 red pepper, seeded and cut into strips
2 scallions, thinely sliced
2 t. chopped cilantro
Juice of 1 lime
1 t. sugar
1/2 t. salt
1/2 t. hot-pepper sauce
1 T. vegetable oil

1. Combine the jicama, bell pepper, scallions, and cilantro in a salad bowl.
2. To prepare the dressing, whisk together the lime juice, sugar, salt, and
hot-pepper sauce in a bowl, gradually whisk in the oil until blended.
3. Drizzle the dressing over the salad, toss to coat. Cover and
refrigerate at least one hour or up to four before serving, to allow the
flavors to blend.

Makes 8 servings, 35 calories, 2g. fat, 4g. carb, 2g. fiber

Shrimp Ceviche

1 lb. cooked frozen shrimp (36-45 count), thawed, drained, chopped
1 cup fresh lime juice
1/2 cup KRAFT Zesty Italian Dressing
1 red pepper, seeded, chopped
1 celery stalk, chopped
1 Tbsp. chopped cilantro
Tortilla chips

Place shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinate.

Drain shrimp mixture; discard marinade. Spoon 1 tsp. of the shrimp mixture onto each tortilla chip. Serve immediately.

Lowfat Egg Salad

2 hard-cooked eggs, chopped
2 hard-cooked egg whites, chopped
1/2 cup shredded carrot
1/4 cup finely chopped celery
1/4 cup KRAFT Mayo Light Mayonnaise
1/2 tsp. yellow mustard
1/8 tsp. black pepper
Dash salt
8 slices whole wheat bread
4 leaves romaine lettuce

Mix eggs, egg whites, carrot, celery, mayo, mustard and seasonings.

Spread 4 of the bread slices with egg mixture; top with lettuce and remaining bread slices.

Easy Pasta Pizza

8 oz. spaghetti, cooked, drained
1 egg, beaten
1/4 cup fat free milk
1/2 lb. extra lean ground beef
1 can (14 oz.) tomato sauce, no salt added
1 envelope GOOD SEASONS Garlic & Herb Salad Dressing Mix
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

Toss spaghetti, egg and milk in large bowl. Spread evenly in greased 12-inch pizza pan.

Brown meat in medium skillet; drain. Stir in tomato sauce and salad dressing mix. Spoon over spaghetti crust. Sprinkle with cheese.

Bake at 350°F for 20 to 25 minutes or until cheese is melted.


Taco Rice Skillet

1 1/2 lbs. ground beef or turkey
1 1/2 c. uncooked rice
4 c. water
1 c. chopped onion
3 to 4 t. chili powder
3 c. chopped tomatoes, fresh or canned
3 c. shredded cheese
1 1/2 c. shredded lettuce
salsa, fat free sour cream, guacamole, black olives, or baked tortilla chips to garnish

1. Brown beef in large skillet. Drain and rinse to remove fat.
2. Add rice, onion, and chili powder. Simmer over low heat until rice is cooked about 25 minutes.
3. Stir in tomatoes.
4. Serve on plates. Sprinkle with cheese, then lettuce on top. Serve with taco sauce or other garnishes.

426 calories, 30g. protein, 18g. fat, 211 mg. calcium


Fruity Pasta Salad

1 1lb. pkg. bow tie pasta
8 oz. fresh sugar snap peas, trimmed, (2 1/2 c.)
3 c. honeydew melon
1 c. reduced fat poppyseed dressing
1 1/2t. finely shredded orange peel
4 c. strawberries, hulled and quartered
1 1/2c. honey-roasted cashews

1. In a dutch oven cook pasta according to directions, adding the pea pods to the pasta the last 1 minute of cooking. Drain pasta and pea pods. Rinse with cold water and drain again. Transfer to a very large mixing bowl. Add melon and toss to combine.

2. Add dressing and orange peel to pasta mixture, cover and chill up to 24 hours.

3. To serve gently stir in strawberries and cashews. If necessary, stir in 1/2 c. extra dressing. Makes 25 servings.


Lowfat Oatmeal Cookies

1 c. applesauce, unsweetened
2 eggs
3/4 c. brown sugar
3/4 c. sugar
1 t. vanilla
2 c. flour
1 t. baking soda
1 1/2 t. cinnamon
1/4 t. nutmeg
3 c. c. oatmeal, uncooked

1 Preheat oven to 340 degrees. Grease baking sheet with cooking spray.
2. Mix applesauce, eggs, brown and white sugar with applesauce. Beat until light and fluffy.
3. Combine all dry ingredients except oatmeal. Gradually add to wet mixture and then stir in oatmeal.
4. Drop batter onto greased cookie sheet. Bake for 8 to 10 minutes or until golden brown.


Two Cheese pizza

4 servings

Whole wheat flour
1 can (10oz) refrigeraed pizza crust
2 T. olive oil
1/2 c. lowfat ricotta cheese
1/2 t. dried basil
1 small onion, minced
2 gloves garlic, minced
4 oz. shredded part-skim mozzarella cheese
2 c. chopped mushrooms
1 large red pepper, cut into strips

1. Preheat oven to 425 degrees.
2. Spread whole-wheat flour over work surface. roll out dough with rolling pin to desired crust thickness.
3. Coat cookie sheet with cooking spray. Transfer pizza crust to cookie sheet. Brush the top with olive oil.
4. Mix the ricotta with the dried basil, onion, and garlic; spread this mixture over crust.
5. sprinkle crust with mozzarella cheese. Top cheese with mushrooms and peppers.
6. Bake a 425 degrees for 13-15 minutes until cheese melts and crust is deep golden brown.

Cut into 8 slices.

2 slices, 351 calories, 34g carbohydrates, 18g protein, 16 g fat.

servings from grain/beans/starchy vegetable group=2

servings from meat group=1

servings from fat=1 1/2

Fruited Chicken Salad

4 cups diced, cooked chicken
3 stalks of celery, finely chopped
1 small green pepper, diced
1/2 onion, chopped fine
1/2 t fresh rosemary, chopped very fine
3/4 - 1 c of mayonnaise (depends on how moist you want it)
2 t prepared yellow mustard
15 grapes, cut in half
1/2 c chopped pecans
1/2 t salt
1/2 t pepper

One yellow, orange or red sweet pepper per person.

Leaf lettuce

Combine all ingredients except the yellow.....peppers. Toss to coat and cover and put into refrigerator to cool.

Wash peppers. Cut off the top of the pepper and reserve to use as a hat for presentation. If the bottom isn't stable and pepper would not sit upright, cut the bottom of the pepper to make stable.

Place a couple of lettuce leaves on a plate and then add a pepper. Fill with chicken salad. Top with pepper hat, at an angle and serve.



Corn and Black Bean Lettuce Bundles

1(19 oz ) can black beans, rinsed and drained
½ cup corn kernels
½ red bell pepper, seeded and chopped
4 scallions, sliced
¼ cup chopped fresh cilantro
2 Tbsp. Fresh lime juice
2 tsp. Olive Oil
1 tsp. Ground cumin
1 garlic clove, chopped
½ tsp. Salt
1 head Boston Lettuce, cleaned

1. In a medium bowl, combine the beans corn, bell pepper, scallions, cilantro, Lime juice, oil, cumin, garlic, and salt. Refrigerate, covered, at least 1 hour to allow flavors to blend.

2. Place a lettuce leaf on a work surface and spoon about 1/3 cup of the bean mixture down the center. Fold one side of the leaf just past the center, so the filling is covered. Fold the other side of the leaf to overlap the first side. Repeat, using all of the bean mixture, making a total of eight bundles.

Easy Peanut Butter Cookies
 

1 Cup Chunky Peanut Butter
1egg
1 cup splenda
mix well roll in 1 inch balls put on cookie sheet press with fork Bake at 375 till done about 12 minutes.
Very yummy

I posted this yesterday, sunday so I could say I did the right thing on the right day, but I must have just previewed it and not saved it, cause later it wasn't there, and it still isn't here.

This wonderful receipe if from SIWAOASIS who posts on the WAY OVER 40 thread. They are 1 WW point each,

Angel Macaroons

1 pkg One Step angel food cake mix
1/2 C water
1 1/2 tsp almond extract
1 (7 oz) pkg coconut (2 C)

Heat oven to 350. Cover baking sheet w/foil and grease lightly. Blend cake mix, water and almond for 1/2 minute on low speed. Beat 1 minute on medium speed. Scrape bowl and fold in coconut. Drop by tsp 3 in apart on foil. Bake 8-10 mins until set/ Cool thoroughly before removing from foil. approx 6 doz

Too easy and SOOOO good! pretty too

When I tried them, I decided they were too thick so I added more water. BIG MISTAKE, so after a couple of pans, I added more coconut and they were much better, so make sure the dough is really stiff!

Pumpkin Chocolate Chip Cookies
 

Pumpkin Chocolate Chip Cookies

Makes 2 dozen

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions:

1 Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl,
stir together flour, baking powder, ground cinnamon, and salt. Dissolve the
baking soda with the milk and stir in. Add flour mixture to pumpkin mixture
and mix well.
2 Add vanilla, chocolate chips and nuts.
3 Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175
degrees C) for approximately 10 minutes or until lightly brown and firm.

These are wonderful cookies...although I experimented and used whole wheat flour and Splenda for the sugar, it dramatically cuts down carbs and calories. Enjoy! :D

Pumpkin Chili
 

Spinach Salad With Cottage Cheese


Makes 8 servings

Hands on: 8 minutes

To toast pecans, place them on a baking sheet in a 450-degree oven for about 5 minutes, stirring once halfway through.

1/4 cup sugar

3 tablespoons white wine vinegar

2 teaspoons prepared horseradish

1/2 teaspoon salt

1/2 teaspoon ground mustard

1 (10-ounce) package washed fresh spinach leaves

1 (12-ounce) carton fat-free (or low-fat) cottage cheese

1/2 cup toasted pecan halves

In a small container with a tight-fitting lid, combine the sugar, vinegar, horseradish, salt and mustard. Close the lid and shake to combine. In a large serving bowl, layer half the spinach, half the cottage cheese and half the pecans. Repeat layers. Drizzle dressing over salad, toss and serve immediately.

Per serving: 105 calories (percent of calories from fat, 38), 7 grams protein, 10 grams carbohydrates, 2 grams fiber, 5 grams fat (trace saturated fat), 2 milligrams cholesterol, 278 milligrams sodium.

Greek Meatballs

A hearty meal the whole family will love

by Paul Piccuito

2 c cooked brown rice
¾ tsp dried oregano
¼ c reduced-fat crumbled feta cheese
1 lb lean organic or grass-fed ground beef (or lean ground turkey)
2 med zucchini (1 lb), cut into thin slices
1 c bottled marinara sauce

1. Preheat oven to 450°F. In large bowl, combine rice, oregano, and 2 tablespoons of feta. Stir in beef until combined.

2. Scatter zucchini in 13" x 9" baking dish in single layer. Using a small ice cream scoop, shape meat mixture into sixteen 1 1/2" balls. Place meatballs on top of zucchini, and drizzle with marinara sauce.

3. Cover with foil. Bake 22 minutes or until meatballs are cooked through.

4. Uncover, and top with remaining feta. Let sit in oven until feta melts, about 1 minute.

Makes 4 servings

Per Serving: 370 cal, 29 g pro, 32 g carb, 13 g fat, 5 g sat fat, 44 mg chol, 5 g fiber, 433 mg sodium

Prep Time: 7 minutes

Cooking Time: 23 minutes