300+ ....Recipes

[thinthinker]

This is our very own little recipe page. Please post all of your favorites here. There is no need for anyone to do responses here, let's just keep the thread full of good tasting recipes. We can comment in the regular discussion threads.

Ok girls, now fill it up!!! :yes:

[thinthinker]

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

[thinthinker]

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.

[thinthinker]

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.

[thinthinker]

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.

[thinthinker]

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.

[Terri in MO]

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

[Terri in MO]

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

[Terri in MO]

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.

[thinthinker]

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

[thinthinker]

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!

[gmalil]

1 tsp olive oil
1 cup chopped onion
2 cloves garlic, minced
2 cups chicken breasts, skinless, shredded and cooked
1 cup frozen 'gumbo blend' vegetables
{OR substitute 1 cup whole kernel corn}
1 TBSP jalopeno pepper, minced and seeded (optional)
1 tsp ground cumin
1 tsp worcestershire sauce
1/2 tsp chili powder
2 14oz cans salt free, fat free chicken broth
1 10 oz can reduced fat, tomato soup, undiluted
1 can tomatoes, peeled, diced, don't drain

Heat oil in dutch oven,
Add garlic and onion, saute 2 minutes
stir in other ingreds.
Reduce heat and simmer 1 hr.
Ladle into bowls
Garnish with crushed tortilla chips and dollop of sour cream.

[katrinabgood]

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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

[katrinabgood]

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

[Syn]

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.

[2cute2Bfat]

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.

[katrinabgood]

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.

[katrinabgood]

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!

[Terri in MO]

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!

[Terri in MO]

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!

[Terri in MO]

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.

[Terri in MO]

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%

[Terri in MO]

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.

[Syn]

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

[katrinabgood]

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!

[PheonixRising]

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.

[Lyric]

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.

[mistiel]

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.

[bobsgal]

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

[thinthinker]

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.

[Grannie39074]

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

[BarbPA]

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.

[Terri in MO]

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

[Terri in MO]

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.

[Grannie39074]

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

[ageoldie]

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!

[eddies_heart]

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

[eddies_heart]

Hearty Pumpkin Chili

Chili is simply great for fall and winter warmth! Here's a chili recipe that uses the healthy flavor of pumpkin to give it extra flavor and texture. Enjoy!

Ingredients:
1lb ground beef, ground turkey or veggie burger patties
1 cup onion, chopped
1 cup green pepper, chopped
1 garlic clove, minced
2 (14.5-ounce) cans diced tomatoes
1 cup pumpkin
1 Tbsp chili powder
1 tsp cumin
1/2 tsp pepper
dash salt
1/2 cup grated cheddar cheese (low fat works beautifully)
1/2 cup sour cream (low or no fat)

In a frying pan, saute the ground beef/turkey or veggie patties, onion, green pepper and garlic until meat is brown. Pour off grease and add in tomatoes, pumpkin, chili powder, cumin, pepper and salt. Mix well. Cover and simmer for 20 minutes.

Serve with cheese and sour cream as desired.

servings: 4
Carbs per serving: 1g

I roasted eggplant, red/orange/yellow peppers, red onion, asparagus and mushrooms drizzled with olive oil and pepper in a 450 F. oven for about 30 mins. and then added those in as well. I also put in about a half cup of the shredded cheddar and let it melt and stirred it in. Let the simmering go on for an hour or two to let the flavors mingle. Oh my gosh...ladies, low carb, very healthy and let me tell you, the flavor is amazing and it is filling and full of fiber. You won't miss the beans!!! :D ;) :lol:

[dgrizzle]

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.

[Terri in MO]

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

[2cute2Bfat]

Crockpot Pizza Soup .... this stuff kicks butt! YUMMY

1 16 oz can crushed tomatoes (can sub stewed or whole)
2 16 oz beef broth (can sub boullion)
1 16 oz mushrooms (can use fresh if desired)
1 med green pepper diced
1 small onion diced
1 cup freshly grated mozzerella cheese
1/4 cup grated parmesan cheese
1 lb. Italian sausage
1/2 lb pepperoni (thinly sliced)
1 tsp garlic powder
2 tsp oregano
2 tsp Italian seasoning

1. Brown and crumble the sausage in a fry pan, drain grease and put in crockpot.
2. Add all other ingredients to crockpot except the cheeses.
3. Cook in slow cooker on med for 8 hrs.
4. Spoon into bowls and sprinkle cheese on top

Yield 8 servings 3.8 carbs per serving

[GailR]

Praline Pumpkin Cake

POINTS® value: 5
Servings: 16
Preparation Time: 15 min
Cooking Time: 60 min
Level of Difficulty: Easy

Ingredients:

1 serving cooking spray (5 one-second sprays per serving)
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/4 cup fat-free egg substitute
1/2 cup sugar
4 tsp pumpkin pie spice
18 1/4 oz unprepared white cake mix, 1 package
1/2 cup pecan halves, chopped
1/4 cup reduced-calorie margarine, melted

Instructions:

Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.

Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.

Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.

This recipe was taken from the Weight Watchers website 11/16/04.

[Terri in MO]

Pumpkin Pie with Phyllo Dough

Was | POINTS value of 8
Now | POINTS value of 3
Servings | 8
Preparation Time | 20 min
Cooking Time | 60 min
Level of Difficulty | Moderate

4 serving cooking spray (5 one-second sprays per serving)
4 sheet phyllo dough
1/2 cup dark brown sugar
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cornstarch
1/8 tsp table salt
1 1/2 cup canned pumpkin, puree
1 1/2 cup fat-free evaporated milk
1/2 cup fat-free egg substitute
1 tsp vanilla extract


Instructions


Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.


Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet's corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes.


Whisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients.


Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 pieces.



Chef Tips

We renovated Pumpkin Pie by:


Replacing a butter-laden crust with layers of light, crispy phyllo dough.


Using fat-free egg substitute instead of whole eggs.


Using vanilla extract — with a POINTS value of 0 — for sweetness.

[MichelleK]

ONE-BOWL PUMPKIN PIE from WW Magazine Nov/Dec 2004

1 - 15 oz can pumpkin
1/3 c packed dark brown sugar
2 t pumpkin pie spice
2/3 c evaporated fat-free milk
1/2 c fat-free egg substitue
1- 9" frozen deep dish pie crust, thawed

1. Adjust the rack in the middle of the oven and preheat to 425*

2. Whisk together the pumpkin, brn sugar and pie spice in large bowl until smooth. Blend in the milk and egg substitue. Pour inot the pie shell and bake until knife inserted into the center comes out clean, about 1 hour. Cool on rack for 2 hours, serve at once or cover and refrigerate. If refrigerated, let it reach room temperature before serving.

1/8th of pie + 226 cal, 11 g fat, 28 g carb, 2 g fiber, 5 g protein. Points value = 5

[2cute2Bfat]

I thought you could use this for Thanksgiving.
Here's a chicken recipe that also includes the use of popcorn as a
stuffing. Imagine that! When I found this recipe, I thought it was
perfect for people like me, who just aren't sure how to tell when poultry is
thoroughly cooked, but not dried out.
Give this a try:

BAKED STUFFED CHICKEN
6 - 7 lb. chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHERS LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees.
Brush chicken well with melted butter, salt, and pepper.
Fill cavity with stuffing and popcorn.

Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds.

When the chicken's hiney blows the oven door open and the chicken
flies across the room, it's done.

And you thought I couldn't cook! :lol: :rofl:

[qsilver]

Recipe comes from www.fitnessandfreebies.com :)

No Noodle Lasagna
Low Carb Recipe

This lasagna is just as satisfying as lasagna with the noodles - but much healthier!

Ingredients:
2 pounds lean ground beef, browned in olive oil
1/2 small onion, diced
1/2 red or green bell pepper, diced
15-16 ounces ricotta cheese
Two eggs, beaten slightly
8 ounces tomato sauce
1/2 small can tomato paste
1/2 cup dry red wine
2 tablespoons italian seasoning
1/2 teaspoon fennel seed
Fresh chopped parsley
Five large mushrooms, sliced thin
Two medium zucchini, sliced lengthwise
1 pound spinach, steamed
Salt and pepper to taste
One or two cloves garlic, crushed
8 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded

Directions:
Brown the meat in about 2-tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and sauté until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.

Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.

Preheat oven to 325-degrees.
Spray a 9 x 13-inch baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and mushroom slices. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325-degrees until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)

Recipe makes eight servings; six carbohydrates per serving.

[Terri in MO]

This is where I found the pumpkin bread recipe. I know this isn't a health food recipe but it has a lot of fun recipes.

http://www.bbonline.com/recipe/breads.html

This is the pumpkin bread recipe I made.

Pumpkin Bread presented by White House Inn Bed & Breakfast

2 eggs, beaten
1 ½ c. sugar
1 c. pumpkin (I use Libby's)
½ c. oil
¼ c. water
¼ t. baking powder
1t. baking soda
3/4 t. salt
½ t. cloves
½ t. cinnamon
1 2/3 c. flour
(Optional pecans or walnuts)


Combine eggs and sugar, mix well.
Add pumpkin, oil and water, blend thoroughly. Add all dry ingredients.
Bake in soup or vegetable cans, or small bread pans.
Fill cans or pans half full.
Bake 350 f. for 1 hour. (ovens differ check bread at 45 min.)
Makes about 15 servings depending on the cans or pans.
Enjoy!

[memoe]

Glazed Lemon Bars
prep: 20 min Bake: 35 Min
points 1 pt
1 cup reduced fat Bisquick
2 tablespoons powdered sugar
2 tablespoons firm margarine or butter
3/4 cup granulated sugar
1/2 cup fat-free cholesterol-free egg product or 2 eggs
1 tablespoon Reduced fat Bisquick
2 teaspoons grated lemon peel
2 tablespoons lemon juice

1. heat oven to 350*. stir together 1 cup Bisquick and the powdered sugar. Cut in margarine, using pastry blender of crisscrossing 2 knives until mixture looks like fine crumbs. press mixture in bottom and 1/2 inch up sides of ungreased square pan, 8X8X2 inches.
2.Bake about 10 minutes or until light brown. Stir together remaining ingredients except Glaze; pour over baked layer.
3.Bake about 25 min or until set and golden brown. While warm, loosen edges from sides of pan. Spread with Glaze; cool completely, about 1 hour. for bars cut into 6 rows by 4 rows. 24 bars

Glaze
3/4 cup powdered sugar
1 tablespoon plus 1 1/2 teaspoons lemon juice
stir ingredients until smooth.

[memoe]

NO CRUST PUMPKIN PIE
WHOLE PIE IS ONLY 8 POINTS

15 OZ can of pumpkin ( not mix must be pure)
12 oz can of 2% evaporated milk
3 egg whites
1/2 tsp salt
3 teaspoons pumpkin pie spice (1 1/2 tsp cinnimon, 1tsp ginger 1/2 tsp ground cloves)
1 tsp vanilla
2/3 cup splenda ( or to taste- I use slightly less)
combine all.
beat until smooth
pour into a 9" sprayed pie pan
Bake 400* for 15 min
then turn oven to 325* and bake for 45 min or until inserted knife comes out clean

[memoe]

PUMPKIN CARROT CAKE
Blend betty Crocker carrot cake mix
1 15 oz can pure 100% pumpkin
5 Tbsp of water
1/2 cup shredded carrot (optional) You could also use more carrot
pour into a 13 X9 X2 pan lightly sprayed cake pan
Bake @ 350* for 33 to 40 min
Divide into 12 equal pieces (3 pts each)
serve with fat-free whipped topping
add 1/2 cup rasins for 4 pts per piece or 24 muffins (2 points each)

[memoe]

Double chocolate chip fudge brownies
3 points for approx 21/2" X3" square
3/4 cup unsweetened applesauce
1 Cup all purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp salt
1 egg or 1/2 cup egg beaters
2 large egg whites
2 cups sugar
1 tsp vanilla extract
1/4 cup mini semisweet chocolate morsels
1. place a strainer over a deep bowl. Spoon the applesauce into the strainer and set aside to drain 15 minutes (you should have about 1/2 coup drained applesauce ) . Discard the liquid in the bowl.
2. Preheat the oven to 350* cot a nonstick 11"X7" baking dish with butter-flavored cooking spray set aside
3. in a medium bowl, combine the flour , cocoa , and salt.
4. in a large bowl, beat the egg and egg whites until frothy, add the sugar, drained applesauce , and vanilla extract. stir until the sugar dissolves. add the flour mixture and the chocolate morsels. Stir just until the dry ingredients are moistened.
5. pour the batter into the prepared baking dish and bake 30 minutes. cool in pan on a rack
makes 15 brownies

[memoe]

BUTTER CRUMB CAKE
box betty Crocker Yellow cake mix total 1.5 fat
1/2 cup egg beaters
1 tablespoon butter buds fat free
1 1/4 cup water
CRUMB TOPPING
1/4 cup brown sugar
1/4 cup white sugar
1 1/4 Tablespoon ground cinnamon
place all ingredients in a large mixing bowl and mix on high speed for 3 full minutes
spray a 13 X9 pan with non-stick spray and lightly dust with flour
pour in the cake. in a small bowl mix all of the topping ingredients , than spoon over the cake mix. take a knife and swirl slightly into the e cake batter and bake in a pre-heated 350* oven for 30-35 minutes till brown and tooth pick inserted in the center comes out clean.
let the cake cool and cut into 24 pieces points per serving (

[memoe]

CHOC-PEANUT FROZEN COOKIES
(Recipe is from the ww website)
1/4 cup fat free skim milk
2 tablespoons unsweetened cocoa
2 tablespoons sugar(splenda)
1/4 cup crunchy peanut butter
1 cup uncooked oats
2 teaspoons canola oil
mix milk cocoa and sugar over low heat bring to a boil and remove from the heat.
add peanut butter and stir until melted.
stir in oatmeal and oil
drop 16 spoonfuls onto a waxed covered baking sheet. freeze for 4 hours
1 point per cookie

[Terri in MO]

Oven-Fried chicken with almonds
Serves 6

1 cup whole wheat bread crumbs
1/4 cup (1 oz) grated parmesan cheese
1/4 cup finely chopped almonds
2 tbsp chopped parsley
1 clove garlic, crushed
1 tsp sald
1/4 tsp dried thyme
pinch of ground black pepper
1/4 cup extra virgin olive oil
2 pounds boneless, skinless chicken breasts, pounded to 1/2 inch thickness
and cut into 12 pieces


Preheat the oven to 400 degrees.

In a medium bowl, combine the bread crumbs, cheese almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly.

Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan.

Bake at 25 minutes, or until a thermometer inserted in the center of a piece registers 170 degrees and the juices run clear. Do not turn the chicken during cooking.

Per serving:

383 calories
16 g fat
1 g fiber

8 WW points

We realized how much extra of the bread crumb mixture we had and put it in a bag for a later use.

[esmaraude]

Thai peanut chicken stir fry:

Add one pre-cooked chicken breast (diced or cut into strips) into the skillet or wok, and add enough spicy or mild Thai peanut sauce to coat. You can buy pre-cooked chicken strips, but it's cheaper to cook it yourself in the microwave. Once it's hot, add three peppers (I used one red, one yellow, and one green since they had a sale for them at the store), three stems of green onion, and one red apple, all chopped. I also added a handful of sliced roasted almonds, which you can either add in while it's cooking or use it to top the finished product. Stir on high heat until hot, maybe five minutes or so. Add more sauce to taste, but check the label of the one you use and be aware of the fat content and sodium. A little goes a long way, anyway. I failed to do this but it would be great to add a cup of wild rice with it. Sorry if this isn't too exact, but that's how I cook. ;)

[Lilion]

This is my favorite soup and maybe the easiest I've ever made. Perfect for these COLD days!This is my FAVORITE soup recipe and I've never liked vegetable soup. Doesn't look like much, but it is delicious. I calculate the points to be 5 each for eight servings. I'm using old WW materials to do this, so it may be higher, but I doubt it would be much based on the ingredients. I hope you like it.

The Best Beef Vegetable Soup

2 lbs ground round
1 onion
2 cans tomato soup
1 can diced tomatoes
1 sm. can tomato sauce
1 can large-cut mixed veggies (I use VegAll brand)
1 bag frozen mixed veggies

Brown meat and onion. Drain and rinse off oil. Mix in crockpot with
other ingredients. Salt and pepper to taste. Cook on low 8-10
hours. This is a thick soup. If you like soup with more broth, add
1 soup can of water.

This makes a BIG crockpot full! I use my 5 qt. crockpot for this. 8 servings, 5 Points each.

[thinthinker]

Lightened Red Lobster Garlic Cheese Biscuits

Heat oven to 450 degrees F

In a medium bowl gently mix together:
2 cups light Bisquick
3/4 cups 1% regular or buttermilk
Add and combine with a fork, handle lightly:
1 1/2 oz. sharp Cheddar cheese, shredded
Drop by spoonfuls onto baking sheet making 12 mounds
Bake 8 -10 minutes until lightly browned.

Meanwhile in a small microwave bowl, melt on high for 5 - 10 seconds:
1 T margarine and stir in:
1/4 tsp. garlic powder
1/4 tsp parsley flakes
When biscuits are done, remove from oven and brush with the margarine-garlic mixture.
Remove from sheet and serve immediately.

YIELD: 12
SERVING SIZE: 1
83 cal; 4g fat; 0g Fib
2 WW Points per biscuit
Remember to handly lightly - that is the secret to the nice light textrue.

I bet you could even use diet margarine or light butter as well as light cheese and reduce this by another 1/2 point. ??????

[synn1977]

Ok Ladies....I made this last Sunday (or the one before) and it was FABULOUS!!!


Rachel Ray's Quick Chick and Noodle Soup
2 tablespoons (2 turns around the pan) extra-virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken breast tenders, diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped

Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.

[mamamoo]

This isn't really a recipe...but I have it for lunch and dinner often. I LOVE nachos, but the chips are not great for ya(well for me because I tend to go overboard on them, so don't like to keep them in the house). This is really good if you are just making a meal for one, but works for a family too. :) Super easy.

On a plate put a couple handfuls shredded, or chopped lettuce(we use green leaf or iceburg(once in a while), then pile on black beans(can heat them up...don't have to), cheese, salsa, olives, tomatoes, green onions(I put reg onions on too), green and red peppers, a dab of sour cream and a bit of guacamole(good fat). I love this...gives me lots of veggies.
:) Debi

[Lilion]

3/4 lb extra-lean ground round
1 15 oz can kidney beans (drained and rinsed)
1 14.5 oz can diced tomatoes (undrained)
1 4.5 oz can chopped green chilis
taco seasoning
6 corn tortillas
3/4 cup fat free sour cream
3/4 cup shredded cheddar o9r mozzarella cheese

Brown beef and drain. Add beans, tomatoes, green chilis and taco seasoning. Simmer for 5 minutes. Cut tortillas in 1/2. Spray 12x8 baking pan. Place six tortilla halves in bottom of pan, overlaping. Top with 1/2 beef mixture, then sour cream, spread evenly. Place remaining tortilla halves over sour cream. Top with remaining beef mixture. Cover tightly with aluminum foil. Bake at 350 degrees for 25 minutes. Remove foil and top with cheddar cheese. Let stand 3-5 minutes.

Serves 6.
WW pts. 6

calories 310 total fat 10 grams
fiber 5 grams saturated fat 4 grams

I serve this over a bed of lettuce and tomatoes and topped with salsa. Yummy! We also often make the whole pan 4 - 9 pt servings instead of 6 - 6 pt ones.

I'll edit this to put the nutrition info later.

Lilion

[mnemosyne]

African Sweet Potato & Black Bean Burritos

Ingredients

Cooking spray
1 medium yellow onion
2 garlic cloves, chopped
2+ tablespoons chunky peanut butter (use reduced sugar or natural)
2 medium sweet potatoes
1 can black beans, 15-oz, drained and rinsed
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground red pepper (cayenne)

Flour tortillas

Toppings
Salsa
Chopped green onions
Chopped fresh cilantro
Fat free sour cream or yogurt, if you like

1. Chop raw sweet potatoes into chunks. Put in an oven-safe dish or roasting pan, spray with cooking spray and roast in a 415 degree oven until soft (about 30 to 45 minutes). I added 1/2 of a chunked onion on the bottom, and cooked them uncovered for 15 minutes, and covered for the rest of the cooking time. After about 40 minutes, I turned off the oven and left them in there for another 1/2 hour until I was ready to use them.

ALTERNATIVELY: you can simply use canned sweet potatoes. If your sweet potatoes are canned in syrup, drain and rinse them before using. They'll be about 30-40 calories more per cup than un-syruped potatoes.

2. Once the sweet potatoes are cooked (or if you are using canned), sautée the onion in a non-stick skillet sprayed with cooking spray over medium heat. Add the garlic and sautée for another minute. Don't let the garlic burn.

3. Add black beans, sweet potatoes, and peanut butter to the skillet. Stir together and mash to the consistency you prefer. My sweet potatoes were well-cooked, so I ended up with a texture similar to that of refried beans.

4. Add cumin, cinnamon, and cayenne and mix well. Reduce heat to low, cover and heat a few more minutes until heated through, stirring to ensure the mixture doesn't scorch.

5. Meanwhile, heat your favorite tortillas. Spoon a portion of the mixture into the center. Add salsa and whatever toppings you like (I think the cilantro is a must, but there is no need for cheese). Fold to enclose fillings and serve.

I get four servings at 220 calories/serving for the sweet potato and black bean mixture - varying by the size of the potatoes. Total calories per serving would depend on the tortillas you use and whether or not you add sour cream. Really interesting: great texture, unique flavor - I think the spicy/sweet combination. Easy to make, and easy on the budget and mad crazy healthy.

[newchick]

Quick Oriental Soup :chicken:
1 can reduced fat chicken broth
1 can water
1 tbsp soy sauce
2 green onions - chopped
1 can chunk chicken breast
fresh bok choy leaves - chopped (I use two or three)

mix in a bowl, microwave until boiling - serve!
can add whatever oriental style veggies you like, I like water chestnuts and bamboo
Delicious and fast and satisfying!

[VermontChick]

Ok, this isn't exactly brain surgery, but this particular combination of foods tasted SO GOOD, so I thought I'd share.

1 Pita Pocket (I choose Sahara whole wheat)
1 garlic clove, chopped
1 tsp extra virgin olive oil
1 fresh basil leaf
4-6 slices of tomato, depending on size
1 oz of mozarella cheese
2 Kraft 2% low fat singles


Preheat oven to 375
Open one pita pocket, and place rough side up on cookie sheet, bake for about 8 minutes.
Drizzle both pita pieces with olive oil and top with the garlic, tomato, cheese and then basil. Place back in oven and bake for another 10 minutes, or until the edges of the pockets are browned.

The combination of the fresh mozarella and kraft singles is super rich and creamy, it makes you feel like you're eating tons of mozarella. Plus, the garlic infuses into the oil and bread and it tastes like you're eating garlic bread...sooooo yummy.

Each pita pocket half has about 120 calories.

[esmaraude]

Here's a recipe that even passes the test of my boyfriend who hates anything vegetarian or "diety." He and my friends love them! You don't have to be a vegetarian to enjoy them, and it's a good way to cut down on your red meat. And the best part is that once I'm done making a batch, I pack them individually in the little zip-lock sandwhich bags and store them in the freezer. So whenever I want one, all I have to do open up a bag and throw it in the microwave for a couple of minutes.

Karen's Veggie Burritos

-One package of Soy Taco "meat" (Comes in a sausage-like tube in the refrigerated vegetarian section of the grocery stores)*
-One cup of wild rice
-One cup of chopped peppers (Any color will do, depending on your taste; I like to combine red, green, and yellow)
-One cup of chopped onions
-One cup of salsa
-One can of pinto beans or fat-free refried beans
-One cup of low fat or fat-free cheese (I've experimented with soy cheese as well)
-Two packages of burrito shells (I usually get the whole wheat or "low carb" ones)
-One taco seasoning packet (optional)


*If you cannot find the Soy Taco mix, you may substitute one package of "ground beef" style soy mix and add one package of taco seasoning

* * *

Cook the rice as directed on the package.

Add the taco "meat" and mix well over low heat.

Stir in the peppers, onions, and beans.

Taste a sample to see if you'd like it spicier. If so, add the taco seasoning packet to taste. I always used to automatically add it to compensate for the rice, but I've recently discovered it's also good without it.)

Stir in the cheese until it melts.

Stuff the mix you've just made into your warmed burrito shells.

Viola!

And you don't have to be exact with the portions of the ingredients, this is just a rough guideline. Get creative!

* * *

If you're not in the mood for burritos, this mix is also great for making stuffed peppers.

[Terri in MO]

These are WW Core recipes from the WW Website.

1. Wild Mushroom Sauce
Perfect for turkey and ground sirloin meatballs.

2 tsp olive oil
1/4 cup minced shallots
2 cups sliced shiitake and/or cremini mushrooms (or a combination of wild mushrooms)
2 cups reduced-sodium chicken broth
1 tsp dried thyme
2 tbsp chopped fresh parsley
salt and ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and cook 2 minutes. Add mushrooms and cook 3 to 5 minutes, until they start to release juice. Add chicken broth and thyme and bring to a simmer. Simmer 10 minutes, until sauce thickens (sauce should reduce to about 1 1/2 cups). Remove from heat, add parsley and season to taste with salt and black pepper.

Serves 4 (serving size: 1/3 cup)
POINTS® value per serving: 1



2. Sour Cream-Blue Cheese Dip
Superb dip for vegetables or topping for baked potatoes.

2/3 cup nonfat sour cream
1/3 cup nonfat blue cheese dressing
1 tbsp chopped fresh chives

Combine all ingredients in a medium bowl and mix well to combine. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



3. Key West Marinade
Especially great with fish and shellfish.

3/4 cup reduced-sodium chicken or vegetable broth
2 tbsp chopped fresh parsley
2 tbsp fresh lime juice
1 tbsp dried onion flakes
2 tsp canola oil
1 tsp finely grated lime zest
1/4 tsp garlic powder
1/4 tsp ground black pepper

Combine all ingredients in a medium bowl and mix well to combine. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



4. Cilantro-Soy Sauce with Scallions
Excellent dip for vegetables or marinade for chicken, turkey and pork tenderloin.

1/2 cup reduced-sodium chicken or beef broth
1/4 cup reduced-sodium soy sauce
1/4 cup chopped fresh scallions (green and white portions)
2 tbsp chopped fresh cilantro

Combine all ingredients in a medium bowl and mix well to combine. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 0



5. Mandarin-Teriyaki Sauce
Spoon over skinless chicken and turkey, pork tenderloin, fish and shellfish or use as a marinade.

1/2 cup reduced-sodium teriyaki sauce
11 oz. can mandarin oranges in juice or water (not syrup), drained
2 tbsp diced red onion

Combine all ingredients in a medium bowl and mix well to combine. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



6. Sweet and Hot Mustard Sauce
Great for fish and shellfish or as a dip for fresh vegetables.

1 cup nonfat sour cream
2 tbsp Dijon mustard
2 teaspoons Splenda sweetener (2 packets)
1 tsp hot sauce

Combine all ingredients in a medium bowl and mix well to combine. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



7. Tangy Roasted Red Pepper Sauce
A perfect sauce for chicken, turkey and fish.

2 cups chopped roasted red peppers (from water-packed jar, or freshly roasted without oil)
2 cloves garlic, chopped
1 tbsp chopped fresh ginger
1 tsp Dijon mustard

Combine all ingredients in a blender and process until smooth. Refrigerate until ready to use.

Serves 4 (serving size: 3 tablespoons)
POINTS value per serving: 1



8. Sundried Tomato Sauce
Excellent dip with fat-free cheese or as a topping for chicken, turkey, fish, and lean beef.

1 cup sundried tomatoes (not oil-packed)
1/2 cup reduced-sodium chicken or vegetable broth
2 cloves garlic, chopped
2 tbsp fresh basil leaves
2 tbsp balsamic vinegar
2 tsp olive oil

Combine all ingredients in a blender and process until smooth. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



9. Creamy Basil Pesto
Try this as a dip and sauce for chicken, fish, vegetables, and whole wheat pasta.

2 cups fresh basil leaves
1 cup nonfat sour cream
2 tbsp fat-free parmesan cheese
3 cloves garlic, chopped

Combine all ingredients in a blender and process until smooth. Refrigerate until ready to use.

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1



10. Mango Chutney
Perfect for pork tenderloin, chicken and turkey.

2 cups chopped fresh mango
1/4 cup diced red onion
2 teaspoons Splenda sweetener (2 packets)
1 tbsp white wine vinegar

Combine all ingredients in medium saucepan and set pan over medium-high heat. Bring to a simmer and cook 10 to 15 minutes, until mango breaks down and sauce thickens (sauce should reduce to about 1 cup).

Serves 4 (serving size: 1/4 cup)
POINTS value per serving: 1

[justonestep]

Here are some recipes I really like :)


Orange Angel Food Cake Dessert

1 package (16 ounces) angel food cake mix
1 package (0.3 ounce) sugar free orange jello
3/4 c. boiling water
1/2 c. cold water
1 and 1/2 c. cold fat free milk
1 package (1 ounce) sugar free instant vanilla pudding mix
1 tsp. orange extract
1 carton light cool whip (8 ounces)
1 small naval orange, halved and sliced

Prepare and bake cake according to package directions, using an ungreased 10 inch tube pan. Immediately invert tube pan; cool completely.
In a small bowl, dissolve jello in boiling water; stir in cold water and set aside. Cut cake into 2 inch slices; arrange cake slices in an ungreased 13 x 9 dish. With a meat fork, poke holes about 2 inches apart in the cake. Slowly pour jello over cake: refrigerate.
In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving. Makes 15 servings.

(This tastes kind of like an orange creamsicle cake)

Serving Size: 1/15 of the recipe
Calories: 184
------------------------------------------------------------


Garlic Herb Bread

1 1/2 cups water
4 tsp margarine or softened butter
2 cloves crushed garlic
4 cups bread flour
2 tblsp sugar
2 tsp salt
1/2 tsp dry rosemary leaves
1/4 tsp dried basil
1/4 tsp dry thyme
1 3/4 tsp yeast

1. measure and add liquid ingredients to bread pan.
2. measure and add dry ingredients except yeast to bread pan Use your finger to form a well in the flour where you will pour the yeast. Yeast must NEVER come in contact with a liquid when you are adding ingredients. Measure the yeast carefully, and pour into the well.
4. Snap the breadpan into the breadmaker and close lid.
Bake at basic settings.
If you wish, you may put dough on the rise / dough setting, and take out and form the dough into Challa (braided) bread, or buns etc. I don't punch down the bread and remove all the air when I do this, then let it raise to at least double and bake in regular oven.
YUMMMMM!!!!!!

This recipe was shared with me by my Mother. I swear it is the very best bread I have ever eaten!!
I am quite happy to eat just the bread (it is so moist you do not really need butter) and a salad for a meal.

This recipe makes 2 braided loaves of bread.
Calories:
257
Serving size:
1/8 of the recipe (or 1/4 of a loaf of bread, that's a pretty big serving)

--------------------------------------------------------


Red Potatoes and Onion in Foil

One 4 oz. red potato, washed and sliced thinly (keep skin on)
1/4 c. thinly sliced onion
1 tsp light margarine
Aluminum foil
Cooking spray



Spray one side of a piece of foil with the nonstick spray. In the center of the foil, place the potatoes and onions. Dot the top with margarine and sprinkle with salt and pepper.
Wrap up the foil around the potatoes so it makes a little packet (make sure the foil seam is up or the packet will leak!)
Place packet on a a cookie sheet and bake at 350 for about an hour or until potatoes are tender. You can also cook these on a BBQ.



Serving Size: This makes 1 serving
Calories: 140
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Cheesy Mexican Crockpot Chicken

6 (5 oz) Boneless Chicken breast
1 Can Cream of Mushroom soup
1 Can Cheddar Cheese Soup
1 Can diced tomatoes with green chiles
8oz. Egg Noodles



Place chicken in crock pot. Mix soups with Rotel. Pour over chicken. Cook 8 hours on low or 4 hours on High. In the last 30 minutes add the noodles.


Serving Size: 1/6 of the recipe
Calories: 450
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Tomato Sandwiches with Olive Mayonnaise

2 beefsteak tomatoes, sliced thinly
1 clove garlic, minced
2 tblsp olive oil
1 tsp. red wine vinegar
1/2 c. fresh basil leaves, chopped
1/4 tsp. salt
black pepper to taste

7 black olives, chopped
6 Tblsp. light mayonnaise
6 large lettuce leaves
12 slices sourdough bread, toasted


Place sliced tomatoes in a shallow dish. Set aside.
In a small bowl, combine garlic, olive oil, red wine vinegar, basil, salt and pepper. Pour the mixture over the tomato slices and let marinate for at least 30 minutes.

In a small bowl, combine the olives and mayonnaise. Spread 6 slices of toast with the mayonnaise mixture, arrange tomato slices on top, then drizzle any remaining dressing from the bowl over the top. Top each with a lettuce leaf and cover with remaining bread.
Serving Size: 1 sandwich
Calories: 244

[Lilion]

Sugar Free Fresh Strawberry Pie

1 1/2 cup water
2 Tbsp cornstarch

Cook in large saucepan until thickened.

Stir in one .3 oz box sugar free strawberry jello and 10 packages of Splenda or Equal. (You need to use a wisk for this.)

Add 3 cups sliced strawberries.

Place in a cooked pie shell.

Top with Cool Whip Free.

(Prior to topping)
121 calories, 5 grams fat, 17 grams carbs (mostly from pie shell)
makes 8 servings

I know the carbs are pretty high. I used frozen pie crusts and got the nutrition information off the package. In one slice of pie the crust has 90 calories, five grams of fat and 11 grams of carbs. So as you can see, if you omit the crust, the darn stuff is almost free and if you find a lower calorie/carb pie crust you can dramatically lower the calories and carbs.

[thinthinker]

Plate Licker Frozen Snickers Bars - 3 ww points

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : desert

-------- ------------ --------------------------------
2 c fat-free ice cream -- Chocolate, softened
1 c Cool Whip Lite®

1 package sugar-free vanilla pudding and pie filling
1/4 c reduced-fat peanut butter

Mix together (with electric mixer). Put into 8x8 pan. Put in
freezer for 2 hours. Cut into 8 bars

Side note: I'm thinking of lining the pan with foil or plastic wrap so the thing is easier to pop out of the pan and then wrapping the individual bars so they can be used later without tying up the pan.

[Lilion]

UPDATE This recipe was submitted to (www) allrecipes.com and they accepted it! If you decide to make it - go there and post a review, ok??? :D One of my favorite recipes and it is Zucchini Season after all. It runs about 1 WW pt a cup I'd say. Leave out the water and bread crumbs if you want - it can be juicy enough with just the tomatoes. I just use a couple of tbsp of margarine.

¼ cup (or less) butter or margarine
6 medium zucchini
1 onion
2 tomatoes
4 slices pre-cooked bacon
salt and pepper to taste
¼ cup water
1 T soy sauce
2 T bread crumbs (approx. and if desired)
grated cheddar cheese (fat free)
parmesan cheese

Melt butter in large skillet over medium-high heat. Add sliced zucchini and onion, chunked tomatoes and bacon, salt, pepper and water. Cover and cook 10 minutes, stirring occasionally. Stir in soy sauce and bread crumbs. Top with cheddar cheese. Cover and cook 2 minutes more. Sprinkle servings with parmesan cheese.

[Terri in MO]

These are copied directly from the Weight Watcher's website:

Your slow cooker doesn't deserve to be shut in the attic for the warmer months. Break it out early this year for delicious, easy late-summer meals.

Summer Squash Soup
Combine 3 medium yellow summer squash, thinly sliced; 2 medium baking potatoes, peeled and thinly sliced; 2 medium leeks, cleaned and thinly sliced (white part only); 1 teaspoon rubbed (dry) sage; 1 teaspoon dried thyme; salt; and ground pepper to taste in a slow cooker. Stir in 5 cups reduced-sodium vegetable broth. Cover and cook on high until tender, 4-6 hours. Puree in batches in a food processor or a large blender. Serve hot or cold. Makes 8 servings, 1 cup each.
POINTS® value per serving: 1

Summery Ratatouille
Combine 6 large tomatoes, chopped; 4 medium zucchini, thinly sliced; 2 large onions, thinly sliced; 2 bell peppers, seeded and chopped; 2 garlic cloves, minced; 1 large eggplant, chopped; 2 teaspoons dried basil; 2 teaspoons dried oregano; salt; and ground pepper to taste in a slow cooker. Cover and cook on high until tender, 4-5 hours. Makes 6 servings, 1 cup each.
POINTS® value per serving: 1

Fresh Fruit Compote
Combine 3 medium peaches, peeled, pitted, and chopped; 2 medium pears, peeled, cored, and chopped; 2 medium nectarines, peeled, pitted, and chopped; and 1 small pineapple, peeled, cored, and chopped in a slow cooker. Stir in 1/2 cup dried cranberries, 3 tablespoons sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt. Pour in 1 cup apple juice. Cover and cook on high until the fruit is soft, about 4 hours. Makes 8 servings, ¾ cup each.
POINTS® value per serving: 2

Vegetable Soup
Core and shred 1 small head of green cabbage and place it in the slow cooker. Add 3 celery ribs, thinly sliced; 1 green bell pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; and 1 medium onion, chopped. Stir in one 28-ounce can diced tomatoes, 4 cups reduced-sodium vegetable broth, 1 bay leaf, 1 tablespoon dried parsley, 2 teaspoons dried thyme, 1/4 teaspoon garlic powder, salt, and ground pepper to taste. Cover and cook on low until the cabbage is tender, about 8 hours. Makes 6 servings, 1 1/2 cups each.
POINTS® value per serving: 1

Fresh Tomato Rice Soup
Chop 32 Roma tomatoes or 15 beefsteak tomatoes (about 4 pounds) and place them in a slow cooker. Stir in 2 cups reduced-sodium vegetable broth and 1/2 cup uncooked brown rice. Add 3 celery stalks, thinly sliced, and 1 medium onion, finely chopped. Stir in 2 tablespoons dried basil, 2 teaspoons sugar, 2 teaspoons dried thyme, 1/2 teaspoon ground cloves, salt, and ground pepper to taste. Cover and cook on low until the rice is tender, about 8 hours. Makes 6 servings, 1 1/2 cups each.
POINTS® value per serving: 2

Pineapple BBQ Flank Steak
Peel and shred 2 medium sweet potatoes and place them in the slow cooker. Lay a 1-pound flank steak, well trimmed, on top. In a large bowl, combine 1 small onion, finely chopped; one 8-ounce can crushed pineapple in juice; 1/2 cup reduced-sodium chicken broth; 1 teaspoon ground dry ginger; 1/4 cup reduced-sodium jarred barbecue sauce; 1 tablespoon honey; 2 teaspoons Dijon mustard; salt; and ground pepper to taste. Pour this mixture over the steak. Cover and cook on high until the steak is tender enough to shred, using two large forks, about 6-7 hours. Makes 4 servings, about 1 cup each.
POINTS® value per serving: 7

Baked Beans
Drain and rinse two 15-ounce cans pinto beans and place them in the slow cooker. Stir in one 14-ounce can diced tomatoes; 1 medium onion, finely chopped; 1/2 cup water; 2 tablespoons dark brown sugar; 1 tablespoon unsulphured molasses; 1 tablespoon dry mustard; 2 teaspoons liquid smoke; 1 teaspoon celery seed; 1 teaspoon salt; and 1/4 teaspoon garlic powder. Cover and cook on low until the flavors have melded, about 8 hours. Makes 6 servings, 3/4 cup each.
POINTS® value per serving: 3

Spiced Apple Iced Tea
Thinly slice two Granny Smith apples and place them on the bottom of your slow cooker along with 2 cinnamon sticks and 4 whole cloves. Add 6 Red Zinger or other herbal tea bags and 3 quarts water. Cover and cook on high for 3 hours. Strain and discard the solids. Chill tea and serve over ice. Makes 6 servings, 2 cups each.
POINTS® value per serving: 0

Artichokes
Trim the stems off 4 large globe artichokes. Slice one inch off the top of each artichoke, then trim 1/2 inch off the top of each outer leaf. Halve each artichoke through the stem, then scoop out and discard the fuzzy centers. Place the halves in a slow cooker; add enough hot water to cover the artichokes and 1 lemon, thinly sliced. Cover the cooker and cook on high until tender, about 5 hours. Serve hot or cold. Makes 8 servings, ½ artichoke each.
POINTS® value per serving: 0

Corn on the Cob
Place 8 ears husked corn in a slow-cooker, cover with warm water, and cook on high for 2 hours. Reduce the heat to low and allow the slow cooker to keep the corn warm until you're ready to eat. Makes 8 servings; one piece of corn per serving.
POINTS® value per serving: 1

[thinthinker]

Chicken Stroganoff

Makes 6 servings

Ingredients

1 pound frozen boneless skinless chicken breasts
1 can fat free cream of mushroom soup
16 oz. carton fat free sour cream
1 envelope dry onion soup mix

Put frozen chicken in bottom of crockpot. Mix soup, sour cream,
onion soup mix and pour over chicken. Cook on low for 7 hours.
Makes 6 servings. 4 WW points per serving.
(serve it over rice or noodles, but be sure to add those points)

[DoxieMom]

Banana Cream Pie
POINTS® Value | 3
Servings | 8

Ingredients



1 Ready Crust 25% Less-Fat Graham Cracker Ready pie crust
4 oz Cool Whip Free Whipped Topping
1 large banana(s)
4 serving fat-free sugar-free instant banana pudding and pie filling mix
1 1/2 cup fat-free skim milk


Instructions


Mix dry pudding mixes with Skim Milk. Fold in one half 8 oz tub FF Cool Whip. Layer bottom of crust with banana. Pour pudding mixture over top, dollop each slice with FF Cool Whip.


Cheesy Crockpot Chicken

POINTS® Value | 6
Servings | 5

Ingredients


3 cup Campbell's (U.S.) Healthy Request Cream of Chicken Soup
1 1/2 cup Campbell's (U.S.) Cheddar Cheese Soup
1 tsp garlic powder
1 pound cooked boneless, skinless chicken breast


Instructions
Add soups and garlic poweder in crockpot and stir until well blended. Layer chicken breasts on top. Cover and cook on low for 6-8 hours.

You can add 1/2 c. cooked rice, but remember to add the points. I've also poured it over 2 slices of lo-cal toast.

[netekay]

These are a few of my favorites:

---------------------
Chai Rasin Oatmeal

(1 serving)

3/4 cup of 1 minute oatmeal
1/4 cup of chai instant mix
1/4 cup raisins
2 teaspoons Splenda
1 1/2 cups of skim milk
Combine all ingredants and mix well. Cook in microwave for 2 minutes or bring milk to a boil on stove top and add dry ingredients and cook for one minute while mixing.

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Tomato & Cucumber Salad (from dwlz.com)
Makes 1 serving

Ingredients:
2 large tomatoes, chopped
1 large cucumber, chopped
4 green onions, chopped
Juice of 1 lime
Garlic & salt (to taste)
Cayenne pepper (to taste)
Mix above together and refrigerate several hours to mix flavors. This recipe
has 0 points! Add 3/4 oz feta cheese (really good) and it's only 2 points!
POINTS: 0 (with 3/4 oz feta it's only 2 pts!)

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Hoisin Marinated Pork Chops (we had these at Christmas..yummy!)

1/4 C. low-sodium soy sauce
1/4 C. hoisin sauce
1/4 C. honey
1 tsp. crushed red pepper
2 garlic cloves, minced
8 (4-oz.) boneless center-cut loin pork chops (about 3/4 inch thick)
Cooking spray

Combine first 5 ingredients in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight. Prepare grill. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Note: Store cooked pork in refrigerator for up to 2 days.

This can be cut down to serve 2,4, or 6; just change the number of chops but keep the marinade the same. You can also broil in the oven (which is what we did)

Yield: 8 servings
Serving size: 1 pork chop
Calories: 188
Fat: 6.2g
Fiber: 0g
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Individual Tiramisu-Style Cups (Diabetic Cooking March/April 2004)
Makes 2 servings (1/2 cup serving)

4 whole ladyfingers, torn into bite-size pieces
6 tbsp. cold strong coffee or
1/3 cup water and 1/2 tsp instant coffee granules (mixed together until
dissolved)
2 packets Splenda
1/2 tsp. vanilla
1/2 cup fat-free whipped topping
1-1/2 tsp. cocoa powder
1 tbsp. sliced almonds

Place half of the ladyfinger pieces in each of two 6 oz pyrex dishes.
Set aside.

In a small bowl, combine coffee, Splenda and vanilla. Stir until Splenda dissolves. Spoon 3 tbsps of coffee mixture over each serving of ladyfinger pieces.

Place whipped topping in a small bowl. Fold in cocoa until blended.
Spoon topping over each dessert. Cover with plastic wrap and refrigerate
at least 2 hours.

Meanwhile, place a small skillet over medium high heat until hot. Add
almonds and toast 2 to 3 minutes or until golden, stirring constantly.
Remove from heat.

At time of serving, sprinkle almonds over each dessert.

Exchanges: 1-1/2 starch; 1 fat
Calories 148;Fat 5g;Carbs 22g;Protein 4g;Chol 80mg;Sodium 43mg;Fiber
1g
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Kashi Good Friends Treats (kashi.com)
16 servings. I get 2 POINTS per serving

Ingredients

6 cups Kashi Good Friends cereal
1 7oz. jar Marshmallow cream
2 tbsp. peanut butter (I use reduced fat)
1 tsp. vanilla
1 tbsp. Hershey's choc. syrup (optional-but I used)
Instructions

Mix together marshmallow cream, vanilla, peanut butter and syrup. Melt in
microwave on High for 30 seconds. Stir and continue microwaving at 15 second intervals til it can be stirred smooth. Add cereal and stir until well-blended.

Press into 8x8 pan coated with cooking spray. (I put baggies sprayed with cooking spray over my hands;works great to press!) Refrigerate until cool. If desired, drizzle with the Hershey's syrup. Cut into 16 squares.
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Honey-Lime Chicken (kraft.com)

Serves 4

1/2 cup Honey Mustard
2 Tbsp. lime juice
2 cloves garlic, minced
1 Tbsp. soy sauce
1 tsp. grated lime peel (optional)
4 small boneless skinless chicken breast halves (1 lb.)

Mix mustard, lime juice, garlic, soy sauce and lime peel until well blended. Reserve 1/2 cup of the mustard mixture for serving with cooked chicken.
Grill or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture. Serve with reserved 1/2 cup mustard mixture.
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Macaroni and Cheese Salad

Serving: 8

1 16 oz package elbow macaroni, cooked and drained
1/2 cup fresh peas (I used shredded carrots; made it prettier and I HATE peas!)
1 cup reduced fat shredded Cheddar cheese
1 cup diced yellow bell pepper
2 teaspoons Dijon mustard
1 cup low fat mayonnaise

Combine ingredients together in a bowl and keep chilled until ready to serve.

Calories: 160
Total Fat: 2 g
Carbohydrates: 27 g
Protein: 8 g
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Pepperoni Pizza Sa