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Maggie
06-01-2009, 08:30 PM
I have decided to start this Magnolia thread so we have a place to park some of our favorite recipes that help us down the road to thin.

Here are a few yummy ones to get started with….

PISTACHIO FLUFF
1 Cup serving is 1 POINT
Mix all together and chill:
1 (8-oz.) container Cool Whip, fat free
1 (10-oz) can crushed pineapple in juice
1 package Pistachio Pudding, sugar free

COLESLAW a la MAGGIE
Serves 6 ~ 1 POINT
⅓ cup Miracle Whip Light
⅓ cup white wine rice vinegar
2 envelopes Splenda® or other sweetener
Add the following as you wish:
Celery seeds
Seasoned salt
Seasoned pepper
Herbs

DREAMSICLES
1 Cup serving is 1 POINT
1 pkg. orange Jell-O®, sugar free
1 pkg. vanilla pudding, instant sugar/fat free
1 can mandarin oranges, drained
1 (8-oz) tub Cool Whip®, fat free, thawed
Dissolve Jell-O® in ½ cup boiling water
Add ½ cup cold water
Blend in pudding with a mixer or whisk
Stir in orange sections
Fold in Cool Whip
Chill


Maggie
06-02-2009, 01:34 PM
JALAPENO CHICKEN
Serves 4 ~ 2 POINTS
⅓ cup Heinz 57 Sauce®
⅓ cup jalapeno pepper jelly, melted
2 Tbsp Worcestershire sauce
1 tsp garlic powder
4 (4-oz) chicken breast halves, skinned & boned
Combine first 4 ingredients in large zip lock bag
Add chicken and shake until coated
Marinate in refrigerator 8 hours or overnight
Turning bag occasionally
Remove chicken from bag, discard marinade
Coat grill rack with spray
Grill covered, 5 minutes on each side till done

PANINI (Grilled Sandwich)
Serves 2 ~ 2 POINTS
4 (1-oz) slices Vienna bread
3 oz sliced reduced-sodium deli smoked ham
2 (¾-oz) slices reduced fat provolone cheese
Or part skim Mozzarella
½ of 7-oz jar roasted red pepper strips
Garlic-flavored cooking spray
Top 2 bread slices with ham, cheese, pepper strips
Place on ungreased baking sheet
Bake at 450° ~ 5 minutes on each side or
Until bread is golden and cheese is melted
(Or if you have a Panini maker appliance as I do
Place in your maker and cook as directed)


WHITE CHILI
Serves 8 ~ 3 POINTS
4 Cups chicken broth
1 Pound chicken breasts w/o skin and bones
Cut into 1 inch pieces
2 (15-oz) cans great northern beans drained & rinsed
2 medium zucchini diced
2 onions chopped
1 Tbsp ground cumin
2 garlic cloves, minced
1 tsp chili powder
1Cup frozen corn
½ cup nonfat sour cream
½ tsp salt
Ground pepper to taste
Mix all but sour corn & cream in crock pot
Cook on High for 3 ½ hours till chicken is done
Stir in the corn and sour cream
Cook until heated through, about 5 minutes
(This is good cooked in a Dutch Oven outside over coals)

gma22
06-02-2009, 07:12 PM
LASAGNA
TEMP 325 DEGREES
4 SHEETS OF UNCOOKED LASAGNA NOODLES (USE THE TYPE THAT IS FOR MAKING LASAGNA WITHOUT COOKING IT FIRST)
2 C HEALTHY HEART PREGO
½ C MOZZERRELLA
½ CHEDDAR (MIX THE TWO TOGETHER)
1 ONION CHOPPED
1 TSP GARLIC MINCED
8 OZ GROUND SIRLOIN

BROWN BURGER, ONION AND GARLIC TOGETHER, ADD SAUCE AND MIX WELL. SPRAY A SMALL BAKING DISH WITH PAM, THEN SPOON IN TWO LARGE SPOONS OF SAUCE INTO BOTTOM OF BAKING DISH, 1 SHEET LASAGNA, 2 SPOONS SAUCE, 1/8 C OF MIXED CHEESE, CONTINUE LAYER UNTIL TOP LAYER. LEAVE ½ OF CHEESE FOR TOP LATER, COVER TIGHTLY WITH FOIL, BAKE 325 DEGREES FOR 1 HOUR, REMOVE FOIL AND SPRINKLE LEFTOVER CHEESE, BAKE FOR ANOTHER 10-15 MINUTES UNTIL CHEESE IS MELTED. (IF YOU WISH, ADD MUSHROOMS AFTER LAYERING SAUCE)

MAKES 2-4 SERVINGS 6 POINTS IF CUT IN 4THS AND 12 ww PTS IF CUT IN HALF.


GARLIC TOAST

HAMB BUNS
SPRAY MARGARINE
GARLIC POWDER

SPRAY BUN TOPS AND BOTTOMS WITH MARGARINE AND SPRINKLE WITH GARLIC POWDER. BROWN ON A GRILL. 1 PT PER HALF BUN


Maggie
06-03-2009, 12:56 PM
ORANGE CREAM CHEESE SPREAD
8-oz package reduced-fat cream cheese, softened
2 Tbsp orange juice
2 tsp vanilla extract
1 tsp grated orange peel
Beat all ingredients until smooth
Store in Fridge
Yield: 1 C; Serving size ¼ cup; 2 POINTS
Use spread on toast, muffins, bagels, etc


SEMISWEET MOCHA SAUCE
¼ cup packed brown sugar
3 Tbsp unsweetened cocoa powder
1 tsp freeze-dried instant coffee granules
½ tsp cornstarch
½ cup fat-free milk
1 tsp vanilla extract
1 pinch salt
Combine all except milk, vanilla & salt in
A small nonstick pan
Whisk in the milk until smooth
Cook over medium heat whisking constantly
Until smooth and thickened ~ about 3 minutes
(Sauce will thicken as it cools)
Stir in the vanilla and salt
Serves: 4; 1 POINT
Keeps for 1 week in the fridge.
Drizzle over frozen yogurt, poached pears
Or angel food cake, canned fruit or fresh fruit


MAGGIE’S CAJUN SPICE MIX
Combine all in a small jar:
2 Tbsp cayenne pepper
2 Tbsp paprika
1 ½ Tbsp onion powder
1 Tbsp fresh ground black pepper
1 Tbsp white pepper
1 Tbsp garlic powder
2 tsp dried basil
1 tsp chili powder
1 tsp ground cumin
⅛ tsp ground cloves
Yields ¾ Cup
Store in cool dry place up to 4 months
Use on all meats or in whatever you like.
I like it on scrambled eggs (beaters) and
Meats to BBQ
Notice it doesn’t contain any salt!
Points free

gma22
06-04-2009, 07:18 AM
Chopped Steak 2 Servings
Bake 350 Degrees 45 Minutes

8 Oz Of Ground Sirloin
1/8 C Bread Crumbs
1/8 C Dried Onions
1 Tsp Garlic Minced
1 Can Ff Beef Broth
2 Packages Beef Gravy Low Sodium If You Can Find It

Mix First Four Ingredients Together And Form Into 2 Little Loaves. Place In A Baking Dish Sprayed With Pam.

Whisk A Can Of Beef Both, Add Enough Water To Make Two Cups Of Liquid And Two Packages Of Beef Gravy Together Until Powdered Gravy Is Smooth. Pour Over Beef Patties And Bake.

5 Pts Per Beef Loaf.

Maggie
06-05-2009, 02:35 PM
CHICKEN POT PIE
Preheat oven to 400°
1 Cup cubed chicken breast
1 pkg. (9-oz) frozen veggies thawed
1 can (10-oz) fat free cream of chicken soup
½ cup skim milk
¼ cup Egg Beaters® egg substitute
1 cup reduced fat Bisquick® baking mix
Spray a pie plate
Mix chicken, veggies & soup together &
Place in pie plate
Mix Milk, egg sub & baking mix
Pour over chicken
Bake 30 minutes at 400°
Serves 4 ~ 5 POINTS


BUTTERMILK SALAD
1 (15-oz) can crushed pineapple in juice
1 (3-oz) sugar free lemon Jell-O®
1 (3-oz) sugar free orange Jell-O®
2 cups buttermilk
2 cups fat free Cool Whip®
Heat pineapple & add the Jell-O
Stirring until dissolved
Let it cool 15 minutes
Add milk & Cool Whip®
Blend thoroughly
Pour into a 9X15” dish
Refrigerate until firm
Cut into 8 servings
1 POINT


CHEESE SOUP
2 pounds frozen veggies ~ steamed
3 cans non fat chicken broth
1 can diced tomatoes, drained
10 oz Lite Velveta® Cheese
Place broth in a large pot, heat 10 min.
Puree ½ of the steamed veggies in blender
w/some of the liquid from the pot
Add the puree to the pot and heat
Serves 5; 3 POINTS

Maggie
06-06-2009, 03:37 PM
HERBS de PROVENCE
A classic blend native to French Mediterranean
2 tsp Butter Buds® sprinkles
1 tsp each:
Savory
Thyme
Tarragon
Basil
Fennel seed
Rosemary
2 bay leaves finely crushed
Combine all ingredients
Store in a glass or plastic container
To use:

HERB-ROASTED POULTRY
Remove skin from poultry
Rub outside with spice
Roast at 350°
Use 2 Tbsp for whole chicken
2 Tbsp for turkey breast
2 Tbsp for two Cornish hens

SEASONED SIDE VEGGIES
Stir 2 Tbsp into 2 cups steamed veggies

FRENCH VINAIGRETTE DRESSING
Combine in a jar with tight fitting lid:
3 Tbsp tomato juice
1 Tbsp olive oil
2 tsp balsamic vinegar
¾ tsp spice blend
⅛ tsp each salt & pepper
Shake well to combine
Toss with 4 cups mixed salad greens
________

THOUSAND ISLAND DRESSING
Combine all in a blender until smooth:
¼ cup lo fat mayo
3 Tbsp ketchup
2 Tbsp minced red bell pepper
1 Tbsp sweet pickle relish
Pinch cayenne
3 Tbsp water
2 Tbsp fresh lemon juice
2 Tbsp minced onion
¼ tsp dried parsley
Cover and refrigerate one hour
Makes 1 Cup; use within 3 days
Serving size: 2 Tablespoons
1 POINT

RANCH DRESSING
⅓ cup lo-fat buttermilk
3 Tbsp plain non fat yogurt
3 Tbsp nonfat sour cream
1 Tbsp lo-fat mayo
1 Tbsp cider vinegar
1 Tbsp minced onion
2 Tbsp minced fresh chives
½ tsp salt
¼ tsp sugar (or substitute)
½ tsp garlic powder
½ tsp freshly ground pepper
Pinch celery seed
Pinch dry mustard
Combine all in a blender until smooth
Cover and refrigerate
Serves 8
Serving size: 2 Tablespoons
ZERO POINTS

Maggie
06-07-2009, 11:09 PM
CAN SOUP
Place all in a pot
Heat thoroughly
1 can of each of the following:
New potatoes; drain and cube
Sliced carrots; drain
Green beans; drain
Mushrooms with liquid
Chopped green chilies
Tomatoes with basil, garlic & oregano
Beef or chicken broth
Season to taste:
Italian herbs
Liquid smoke
Cajun
Garlic
Worcestershire
Maggi
Pepper
3 POINTS for all of it

SQUASH CASSEROLE
Heat oven to 350°
Mix together & place in casserole dish
2 cups cooked squash
¼ cup grated reduced cal sharp cheddar
¼ cup egg substitute
4 Tbsp Lite Miracle Whip®
1 cup chopped onion
Bake at 350° for 20 minutes
Serves 2; 4 POINTS
(I like to do this in individual dishes)

CROCK POT CHICKEN
Place the following in crock & cook all day
1 pound boneless skinless chicken breasts
Mix the following and pour over chicken:
1 can 90% fat free mushroom soup
16 ounces fat free sour cream
1 pkg dry onion soup mix
Serves 6; 4 POINTS
Count points for the following:
Good over rice or noodles

Can add 1 box stuffing to crock pot
To cook with the chicken
7 POINTS with added stuffing

Maggie
06-08-2009, 10:21 PM
FRUIT SALAD
Will keep in fridge for 2 weeks ~
Mix together and chill:
1 (14-oz) can pineapple tidbits in juice
1 (11-oz) can mandarin oranges plus juice
2 medium partly green bananas cut up
3 form apples chopped
1 cup seedless grapes cut in half after measuring
1 ripe kiwi peeled and chopped
1 box sugar free red Jell-O®
1 Cup serving is 1½ POINTS


GUILTLESS CHOP SUEY
1 tsp. mustard
¼ inch soy sauce in bottom of pan
1 pkg Chop Suey vegetables
1 (15-oz) can french cut green beans
Mix mustard and soy sauce in pan
Add vegetables
Cook to desired crispness
Add green beans
Can serve,4,3,2 or 1
All of it equals ZERO POINTS
If you wish to add some meat
Count the points.

IMPOSSIBLE PUMPKIN PIE
Preheat oven to 350°
Place all in a blender and mix
1 can (16 oz) pumpkin
1 can (12 oz) evaporated skim milk
2 eggs
Sugar substitute to equal 5 ½ tsp (18 pks)
1 oz lite white bread w/crust removed
5 Tbsp flour
1 tsp cinnamon
½ tsp ground ginger
½ tsp pumpkin pie spice
¼ tsp salt
¼ tsp nutmeg
⅛ tsp ground cloves
Pour into a sprayed 9-inch pie pan
Bake at 350° for 40-45 minutes
Check with toothpick for doneness
Serves 8; 2 POINTS

Maggie
06-11-2009, 12:57 PM
BLIZZARD
Mix it all up in a blender:
8 oz skim milk
2 Tbsp fat free sugar free instant pudding
(2 tbsp is half a small box)
3 Tbsp fat free Cool Whip®
1 tsp vanilla
8 ice cubes or 1 cup crushed ice
Serves 1; 3 POINTS

MEXICAN PASTA SALAD
Mix together:
¼ cup low fat sour cream
1 pkg taco seasoning
Combine:
4 cups cooked pasta (wagon wheel, spiral, etc)
1 can pinto beans, drained and rinsed
1 can corn, drained
1 bell pepper, chopped
1 small onion, chopped
1 can green chili’s, drained
Mix in the sour cram mixture
Chill
Serves 4; 5 POINTS

TANGY WHITE BEAN SALAD
Mix together in a salad bowl
1 (15 oz) can great northern beans, drained
1 cup seeded chopped tomatoes
1 Tbsp chopped parsley
½ cup chopped celery
¼ cup chopped onion
Mix together and pour over salad:
¼ cup white vinegar
1½ Tbsp Dijon mustard
⅛ tsp white pepper
Serves 4; ½ cup serving ~ 1 POINT

Maggie
06-12-2009, 01:20 PM
EGGNOG
Serves 2
1 ½ cups 1% milk
½ cup Egg Beaters®
¼ cup fat free sweetened condensed milk
¼ teaspoon vanilla extract
Combine all in a pitcher
Stir well
Pour into 2 glasses
Sprinkle tops with fresh grated nutmeg
3 POINTS

SLURPEE
Serves 1
1 cup club soda
½ tub Crystal Light®
Blend in a blender
Add ice cubes or crushed ice and blend
½ POINT

PUMPKIN CUSTARD
Serves 4
Preheat oven to 425°
1 can (16-oz) pumpkin
1 can (12-oz) evaporated skim milk
Egg substitute to equal 3 eggs
18 packs sugar substitute or 5 ½ tsp
¼ tsp salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
⅛ tsp ground cloves
Beat pumpkin, milk & egg substitute together
Add other ingredients
Pour into 4 large custard cups
Set cups in shallow pan of water in oven
Bake at 425° oven for 15 minutes
Reduce heat to 350°
Bake for 25 minutes more
2 POINTS

Maggie
06-13-2009, 01:26 PM
POTATO SALAD
Serves 8 ~ all of it = 20 Points
Mix all in a bowl and chill:
6 potatoes (6-oz each) boiled & cut up
1 large onion – chopped
3 hard boiled eggs cut up
1 cup chopped celery
½ cup dill pickle juice
2 Tbsp sweet relish
2 tsp celery seed
2 tsp mustard
½ Cup serving = 2 points
Can lower the points by omitting eggs

PINEAPPLE ANGEL CAKE
Serves 12
Preheat oven to 350°
Stir together in glass bowl w/metal spoon
1 box Pillsbury® 1 step angel food cake mix
1 (20-oz) can crushed pineapple in its own juice
Place in a 9X13 pan
Bake at 350° for about 35 minutes
3 POINTS

STRAWBERRY PIE
Serves 6
1 pkg sugar free cook & serve vanilla pudding
2 cups water
1 pkg sugar free strawberry Jell-0®
4 cups fresh strawberries sliced
Bring pudding and water to a boil – remove from heat
Stir in Jell-0® till dissolved – set aside to cool
Place strawberries in a deep dish pie plate
When pudding is cooled pour over berries
Refrigerate for 2 hours
1 POINT per serving

Maggie
06-14-2009, 04:46 PM
BBQ SAUCE
Mix all together:
6 oz. diet coke
6 oz. tomato paste
Dash or more Worchestershire sauce
Pinch or more red chili flakes
Pinch or more cayenne pepper
Adjust the spices to your own taste
Good on crock pot chicken
Or anything on the grill
ZERO POINTS

PASTA SALAD
1 large box spiral pasta
cooked according to package & drained
when cool Add:
1 green tomato diced
1 red tomato diced
1 yellow tomato diced
½ green bell pepper diced
4 scallions sliced
1 large bottle fat free Italian dressing
1 cup shredded reduced fat sharp cheddar
Serving size ½ Cup: 2 POINTS

TACO CHILI
Heat skillet & brown meat & onions
1 pound lean ground beef
1 large onion – chopped
Place in large pot then add & simmer 1 hour:
1 pkg taco seasoning
1 pkg (1 oz) Hidden Valley ® Ranch Dressing Mix
2 cans stewed tomatoes
1 can whole kernel corn
1 can pinto beans
1 can turkey chili with beans
Serving size: 1 Cup ~ 2 POINTS

Maggie
06-15-2009, 04:32 PM
OLIVE OIL & BUTTER MIX
Mix together to make “friendly butter”
Mix up the 1 stick butter batch first
to see if you like to use it…..
BUTTER ~ OLIVE OIL
8 sticks + 3 cups
4 sticks + 1½ cups
2 sticks + ¾ cups
1 stick + ⅜ cup

APPLE SALAD
Serves 8
4 cups apple chunks
1 (20 oz) crushed pineapple in juice
1 cup mini marshmallows
1 cup dry roasted peanuts
8 oz tub fat free Cool Whip®
1 pkg fat free sugar free instant pudding
Mix pudding and pineapple
Fold in apples, peanuts & marshmallows
Fold in Cool Whip® and chill
1 Cup serving is 2 POINTS

HOW TO DE-GAS BEANS
Put dried beans in a large pot
Cover beans with water
Bring to a boil
Remove from heat
Add 2 Tbsp baking soda
Let soak overnight
Next day:
Drain off the water
Add fresh water & bring beans to a boil
Reduce heat and simmer 1 hour
NOTE: Dried lentils and split peas so not
need to be de-gassed or presoaked
Canned beans do not need to be de-gassed
Use the beans in your favorite recipes

Maggie
06-16-2009, 04:31 PM
KEY LIME PIE (one of Will’s favorites)
SERVES 8
1 box (0.3 oz) sugar-free lime Jell-O®
¼ cup boiling water
3 containers (6 oz each) key lime pie-flavor light fat yogurt
1 container (8 oz) frozen fat-free Cool Whip®, thawed
1 prepared 9” reduced-fat graham cracker crust
In a large heat-resistant bowl, dissolve Jell-O® in boiling water
With wire whisk stir in yogurt
With wooden spoon fold in Cool Whip®
Transfer mixture into prepared crust
Refrigerate overnight, or for at least 2 hours
(Sometimes I can’t find the 6 oz yogurt so get the 8 oz size
and measure out 18 ounces)
3 POINTS

TAMALE CASSEROLE
SERVES 6
Heat oven to 350°
Spray a skillet and sautee’
1 cup chopped onion
Add and heat:
1 can chopped tomatoes
Stir in:
½ cup cornmeal
Let simmer for 5 minutes
Add:
1 can spicey beans – mashed
Place all into a 2 quart casserole and stir
Bake at 350 for 30 minutes
3 POINTS

WANNA BE CINNAMON ROLLS
Preheat oven to 350°
1 Pillsbury® Breadstick Roll
¼ cup chunky sugar free apple sauce
2 Tbsp Raisins
Cinnamon
Spread applesauce on 6 of the separated breadsticks
Place about 5 raisins on each and sprinkle with cinnamon
Top with the remaining 6 breadsticks and roll up
Place rolls on an ungreased cookie sheet
Bake at 350° for 13 minutes

Maggie
06-17-2009, 12:48 PM
CHOCOLATE RASPBERRY TARTS
SERVES 4
1 cup raspberries
1 cup white chocolate reduced pudding
Made with 1% milk (can use vanilla)
½ cup whipped topping
4 single-serve graham cracker crusts
In a medium sized bowl, combine the berries & pudding
Fold in the whipped topping
Divide the mixture evenly between the crusts
Cover and refrigerate until chilled, about 2 hours
3 POINTS per tart

PASTA e FAGIOLI
SERVES 4
1 (16 oz) can Italian style chopped tomatoes
1 (19 oz) can cannellini beans, rinsed & drained
1 cup frozen mixed vegetables
3 cups cooked pasta (or ¾ cup dry pasta cooked)
3 cups water
Place all ingredients in a medium sized saucepan
Simmer for 10 minutes if using cooked pasta
Simmer until pasta is cooked if using dry pasta
Add enough water during cooking to just cover the pasta
3 POINTS

HEARTY CHILI
SERVES 20
10 oz lean ground beef
1 medium onion, diced
4 celery stalks, diced
2 green bell peppers, diced
1 (1¼ oz) pkg dry chili seasoning
4 (14½ oz) cans diced tomatoes
2 medium zucchini, diced
2 medium yellow squash, diced
1 (15 oz) can black beans rinsed
2 (15 oz cans fat free beef broth
Cook meat and onions until browned
Transfer meat mix to large soup pot
Add other veggies and seasoning packet
Simmer for about 30 minutes to desired tenderness
(No points if you omit the meat)
1 POINT

Maggie
06-18-2009, 01:38 PM
PARMESAN PULL-APART BREAD
SERVES 10
Heat oven to 350°
3 Tbsp margarine, melted, divided
½ cup freshly grated Parmesan cheese
1 (10 oz) package refrigerated buttermilk flaky biscuits
Brush 1 tsp of the margarine over the bottom and sides
Of 7½ x 3½ x 2¼ inch nonstick loaf pan
Spoon cheese into small bowl
Cut biscuits in quarters
One at a time dip each piece into remaining margarine
Then into the cheese making sure all sides are coated
Layer the pieces into the loaf pan with edges touching
Bake at 350° until brown – 30 to 35 minutes
Invert loaf pan onto a serving platter
Let stand in pan for 1 minute
Carefully remove pan
Serve bread while warm
3 POINTS for 4 pieces

HERB FRITTATA
This is great for a brunch with company
served with fruit.
It is easily cut in half & baked in individual
Ramekins, which are warmed in the oven
SERVES 4
Heat oven to 375°
8 large eggs
½ cup 1% milk
½ cup minced fresh basil or parsley
½ cup freshly grated Parmesan cheese
Spray ovenproof fry pan
Place on stove and heat on med until heated
(drops of water will “dance” when sprinkled on the pan)
Whisk together the eggs, milk & cheese.
Pour mixture into the hot pan
Place the pan in the 375° oven @ 20 minutes
Or until the eggs are firm
Cut into 4 wedges and serve
5 POINTS

MARINATED FLANK STEAK
SERVES 6
¾ cup reduced-sodium soy sauce
¼ cup honey
¼ cup canola oil
¼ cup water
3 scallions, chopped
4 cloves garlic finely chopped
18 oz lean flank steak
Place all in a bag
Marinate in refrigerator for 2 hours
Remove meat and grill or broil to desired doneness
Reserve the marinade in a small pan
While steak is cooling, bring marinade to boil
and simmer on low for at least 5 minutes
To serve: Slice meat across the grain
Serve with marinade
7 POINTS

gma22
06-19-2009, 10:06 AM
EASY BARBEQUE BEEF TENDERLOIN

INGREDIENTS
2 4 OZ steaks beef tenderloin
1 tablespoon olive oil
2 cloves crushed garlic
1 teaspoon meat tenderizer

DIRECTIONS
Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
Preheat grill for medium high heat.
Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done. 5 PT PER STEAK

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Roast Sticky Chicken-Rotisserie Style (tastes just like what you get at the grocery store prepared)

INGREDIENTS
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 onions, quartered
1 (4 pound) whole chickens

In a small plastic bag, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken and skin (you can use cornish game hens too this way). Rinse chicken cavity, and pat dry with paper towel. Rub each chicken with spice mixture. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. (you do NOT have to do this step in red, they will come out just as nice if you do it immediately.

Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving. If doing cornish hens, follow directions as to cooking time. Spice rub has no points so figure points according to your chicken serving size allowance.

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Hungarian Goulash

1 1/4 c hot water
1 1/4 c ff beef broth
1 lb sirloin tips
2 tsp olive oil
1 onion halved and sliced
2 cloves minced garlic
1 12 tsp flour
1 tablespoon sweet paprika
1 tsp tomato paste

Brown beef cubes in large pot in oil, remove from pot and keep warm. In pot, place onion and cook until transparent, stirring frequently. Reduce heat to low, add garlic, flour, paprika and cook one minute then add beef stock, water, and tomato past and heat to simmer, scraping bottom for all browned bits. Add beef cubes back into the pot and cook an hour and 10 minutes. Serve over rice or noodles. 4 pts per 4 oz of goulash (does not count rice or noodles)

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Marinated Flank Steak
INGREDIENTS
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon tomato paste
1/2 garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/2 pound beef flank steak


DIRECTIONS

In a large resealable plastic bag, combine the first six ingredients. Cut an 1/8-in.-deep diamond pattern into both sides of steak. Place in the bag; seal and turn to coat. Refrigerate overnight.
Drain and discard marinade. Place steak on a broiler pan. Broil 4 in. from the heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). 4oz is 5 pts

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Lowfat Biscuits

2 c flour
2 tsp baking powder
1/2 tsp baking soda
1 tablespoon sugar
1/2 tsp salt
2 tablespoon margarine
1 c ff milk

Preheat oven to 450 degrees. Spray baking sheet lightly with Pam, then sift dry ingredients. Add margarine and cut into flour to form fine crumbs. Add milk and mix then turn out onto floured board, knead lightly then roll out 1/2 inch thick and cut into 2 1/2 inch rounds. Place biscuits touching for soft sides and 1 inch apart for crustier biscuits. Bake 10-12 minutes. 2 pts per biscuit

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Faye's Stuff

1/4 tsp pepper
1/2 tsp meat tenderizer
1 lb beef sirloin tips
2 glove garlic
1/2 c finely chopped onion
1 1/4 c ff bee broth
1/3 cup burgundy wine
1 tbl light soy sauce
2 tb corn starch
1/4 c water

In a nonstick pan, place meat and sprinkle meat tenderizer and pepper, brown on all sides. Add garlic and onions and cook until onions are transparent. Add broth, wine, soy sauce and heat to boiling. Reduce heat, cover and simmer for 1 to 1/2 hours until meat is fork tender. In a small bowl, blend corn starch and water and add to mixture to thicken sauce. 4 oz is 4 pts

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STRAWBERRY SHORTCAKE

Use biscuit recipe above. Slice 1 c fresh strawberries and add 1 tsp sugar mix well so juices break down and let sit in fridge for about half an hour. (you can use splenda, but sugar will give you some juice and 1 tsp is actually no points). Slice a biscuit in half, place strawberries over the two halves, and 2 tablespoons cool whip free.
3 pts per dessert! Very Yummy and reminds you of your childhood.

QuilterInVA
06-19-2009, 11:59 AM
Creamy Broccoli Soup

Serving Size: 1 1/2 Cup
Number of Servings: 6 servings



Ingredients

•14 ounce package frozen broccoli florets (about 5 cups)
•1 small onion, chopped (about 1 cup)
•3 cups chicken broth (vegetable broth can be substituted)
•1 teaspoon dried parsley flakes
•3/4 cup fat free half and half
•1/2 cup 2% milk
•1 Tbsp. cornstarch
•1 1/2 Tsp. salt
•1/8 teaspoon cayenne pepper
•1 teaspoon garlic powder
•1 cup small fresh broccoli florets
•1 Tbsp. lemon juice
Directions

Place frozen broccoli, onion, chicken broth, and parsley in a saucepan. Bring to a boil. Cover tightly and simmer for 45 minutes. Remove from heat and uncover. Stir together half and half, milk, and cornstarch until smooth. Set aside. Puree hot cooked mixture in blender, in batches, until smooth. Return to pan. Stir in half and half mixture, salt, cayenne pepper, garlic powder, broccoli florets, and lemon juice. Bring up to a simmer, cover, and cook for 15 minutes. Taste and correct seasonings, if necessary, and serve.



Nutrition Info

1 Point

Calories: 85; Fat: 1.5g; Saturated Fat: 1.0g; Protein: 2g; Carbohydrates: 16g; Fiber: 2g; Cholesterol: 3Mg; Sodium: 1112Mg

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Black Bean and Tomato Soup

Prep Time: 5-10 minutes
Serving Size: 1 1/2 Cups
Number of Servings: 4

Cooking Time: 20 Mintues

Recipe by Aviva Goldfarb author and founder of The Six O’Clock Scramble, an online weekly menu planner and cookbook. Visit her site at www.thescramble.com.




Ingredients

•1 Tbs Olive Oil
•1 1/2 cups chooped onion (about 1/2 large onion)
•1 tsp minced garlic (about 2 cloves)
•3 15-oz. can low sodium black beans with liquid
•1 15-oz. can no-salt-added chicken or vegetable broth
•1 15-oz. can no-salt-added tomatoes with liquid
•1 15-oz. can no-salt-added tomato sauce
•1 Tbs. chili powder
•1/2 cup red wine (optional)
•4 Tbs. low fat sour cream
•1/2 cup crushed whole-grain tortilla chips
•Hot-pepper sauce (optional)
Directions

1. In a large pot, heat oil on medium. Add onion and garlic and sauté until onions start to brown, about 5 minutes. Add beans, broth, tomatoes, tomato sauce, and chili powder. Bring to a boil.
2. Reduce heat and simmer until flavors blend and soup thickens slightly, about 15 to 20 minutes, After it has been simmering for about 10 minutes, stir in red wine, if desired.
3. Reserve half of the soup and refrigerate immediately. In a blender, puree remaining soup to desired consistency. Top each bowl of soup with sour cream, tortilla chips and, if desired, hot pepper sauce.




Nutrition Info

4 Points

Calories: 261; Fat: 7.0g; Saturated Fat: 2.0g; Protein: 12g; Carbohydrates: 39g; Fiber: 11g; Cholesterol: 7Mg; Sodium: 138Mg

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Peppermint MeringuesServing Size: 1
Number of Servings: 60


Ingredients

•3 large egg whites, at room temperature
•1/2 tsp. lemon juice
•1/2 cup sugar
•1/2 tsp. vanilla extract
•1/2 tsp. peppermint extract
•1/3 cup crushed peppermint candy or candy canes (about 21 candies or 6 candy canes)
•1/4 cup semisweet chocolate mini morsels
Directions

1. Preheat oven to 215°F. Mist 2 baking sheets with canola oil spray; set aside.
2. Combine egg whites and lemon juice in a large mixing bowl. Beat to soft peaks with an electric mixer on medium speed. Then work in sugar, a couple of tablespoons at a time, and continue beating until very thick and glossy. Beat in extracts. Using a rubber spatula, fold in peppermint candy and chocolate.
3. With a teaspoon, dollop the batter into the size of a button mushroom on prepared baking sheets, leaving ½" between each cookie. Alternatively, you can pipe the batter with a pastry bag.
4. Bake on the middle oven rack for 1 hour. Turn off the oven and allow to sit for 1 hour before removing.



Nutrition Info

0 Points for 1 or 1 Point for 3

Calories: 17; Carbohydrates: 4g; Sodium: 4Mg

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Sweet Potato Fries
Prep Time: 25-30 minutes
Serving Size: 1/6 recipe
Number of Servings: 6
Special Notes: One 3-oz. serving equals your vitamin A needs for the entire day.

Ingredients

•2 large sweet potatoes
•1–2 Tbs. Canola or olive oil
•1/4 tsp. salt
•1/4 tsp. chili powder or cinnamon

Directions

1. Preheat oven to 425ºF. Slice sweet potatoes lengthwise, making thin, long strips. Toss with oil, salt, and chili powder.
2. Roast about 20 minutes, turning once, until they are soft and lightly browned. For crisper fries, broil for 5 minutes.



Nutrition Info

2 Points

Calories: 70; Fat: 5.0g; Saturated Fat: 1.0g; Protein: 1g; Carbohydrates: 8g; Fiber: 1g; Sodium: 105Mg

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No Pasta Salad
Prep Time: 25 minutes - (Does not include chilling time)
Serving Size: 1 1/2 Cup
Number of Servings: 4 servings
Special Notes: Refrigerate Overnight



Ingredients

•1 cup small cauliflower florets
•1 cup baby carrots, cut in half
•1 cup mushrooms, cut in small pieces
•2 Tbsp. water
•1 cup snow peas, cut into pieces
•14 ounce can artichoke hearts, cleaned and chopped
•1/2 cucumber, diced
•1/4 cup sliced ripe olives
•1/4 cup garbanzo beans, rinsed and drained
•1/4 cup frozen green peas
•3 green onions, sliced thinly
•2 (6 ounce) cans water packed solid white albacore tuna, drained
•3 ounces cheddar cheese, diced
•1 cup Fat Free Zesty Italian Salad Dressing
•1/4 cup grated parmesan cheese
•1 teaspoon lemon pepper seasoning
Directions

Combine cauliflower florets, baby carrots, mushrooms and water in a bowl. Cover tightly and microwave for 5 minutes. Let stand for 3 minutes, covered. Drain completely, then pat vegetables dry. Combine with remaining ingredients and mix thoroughly. Refrigerate overnight.



Nutrition Info

5 Points

Calories: 302; Fat: 12.5g; Saturated Fat: 5.5g; Protein: 25g; Carbohydrates: 23g; Fiber: 3g; Cholesterol: 60Mg; Sodium: 1854Mg

Maggie
06-19-2009, 04:42 PM
HEARTY OATMEAL
SERVES 2
1 cup quick-cooking or old fashioned oats
1 cup 1% milk
2 Tbsp raisins or chopped dried fruit
1 Tbsp chopped walnuts*
Cinnamon & sugar substitute
Microwave oats, milk & fruit on High for 2 minutes
Stir and continue to cook for 1 minutes and stir
Do this for 2 – 3 minutes
Stir in nuts
Divide cooked oats between two bowls
*(Can substitute sunflower or pumpkin seeds)
3 POINTS

CHICKEN FINGERS
SERVES 4
Heat oven to 400°
2 Tbsp honey mustard
2 Tbsp buttermilk
½ cup dried bread crumbs
6 Tbsp BBQ sauce
1 pound boneless, skinless chicken breast
Cut chicken into 12 strips
Preheat large baking sheet
In shallow dish whisk together
mustard & buttermilk
Place bread crumbs in a dish
Add chicken to mustard mix to coat
Dredge in bread crumbs to coat
Spray hot baking sheet
Place chicken on sheet and bake 6 minutes
Turn chicken over and bake until brown
& cooked @ 6 minutes more
Serve chicken w/ BBQ sauce on side
3 strips & 1½ Tbsp sauce = 5 POINTS

SWEET & SOUR PORK
SERVES 6
1 can (15-16 oz) pineapple tidbits in juice
2 Tbsp reduced-sodium soy sauce
4 tsp cider vinegar
2 tsp cornstarch
2 tsp sesame or peanut oil
1½ pounds boneless pork tenderloin cut in 1-in chunks
2 cups fresh or frozen bell pepper strips
Drain pineapple, reserving ½ cup juice & set aside
In small bowl combine reserved juice, soy sauce,
vinegar and cornstarch stirring until dissolved
set aside
heat oil in wok or iron skillet
Stir fry pork until browned, 5 – 10 minutes
Stir in peppers & pineapple tidbits
Add reserved juice mix
Cook for 10 additional minutes
(If served over rice or noodles add the points)
4 POINTS

Maggie
06-20-2009, 12:48 PM
ORIENTAL CHICKEN SALAD
SERVES 2
2 Tbsp lime juice
1 Tbsp honey
1 Tbsp reduced sodium soy sauce
4 Cups mixed salad greens
6 oz grilled skinless, boneless chicken breast slices
1 kiwi fruit pared, halved and thinly sliced
Mix the juice, honey and soy sauce together
& place it in the refrigerator
Combine salad, chicken & Kiwi and refrigerate
Just prior to serving add dressing to salad & toss
Serve immediately
4 POINTS

BAKED RED SNAPPER
SERVES 4
Preheat oven to 375°
4 (8 oz) Red Snapper fillets
1 Tbsp olive oil, divided
1 medium onion thinly sliced
2 plum tomatoes sliced
1 green bell pepper, seeded & thin sliced
Brush 9x13” baking dish w/1 tsp olive oil
Arrange fish in the dish
Brush fish with 2 tsp olive oil
Arrange onion over fish
Top onions with tomatoes & bell pepper
Cover dish with aluminum foil
Bake at 375° for 20 minutes
until fish flakes easily w/fork
6 POINTS

EGGPLANT PARMIGIANA
SERVES 4
Preheat oven to 375°
1 (1½ #) eggplant, pared & sliced ½ inch thick
1 egg white, lightly beaten w/ 2 Tbsp water
1 cup reduced fat spaghetti sauce
¼ cup low fat mozzarella cheese, shredded
3 Tbsp freshly grated Parmesan cheese
½ cup Italian bread crumbs
Spray two baking sheets w/non stick spray
Coat eggplant w/egg white mix
Dip coated eggplant into breadcrumbs
Place on sheets & bake for 30 minutes
Turn over and bake another 10 minutes
Remove from oven leaving oven on
Spread ¼ cup sauce on bottom of 8x8” pan
Place half the eggplant on top of sauce
Top with ½ of the remaining sauce & cheeses
Repeat the process with remaining half
Bake covered until heated through
& cheese melts, 30-40 minutes
3 POINTS

Maggie
06-22-2009, 10:26 PM
INDIAN TURKEY ROLL-UPS
4 (6”) tortillas
4 Tbsp chutney
8 oz Deli-sliced turkey breast
Warm tortillas in oven for 5 minutes at 300°
Spread each tortilla with 1 tbsp chutney
Top each tortilla with 2 oz Turkey and roll up
Secure with a toothpick
(Can add a slice of reduced-fat cheese & count points)
5 POINTS

BEEF & NOODLE au GRATIN
SERVES 4
Preheat oven to 350°
12 oz Ground sirloin
1 large onion chopped
2 garlic cloves minced
1 ½ cup canned crushed tomatoes
3 oz uncooked broad noodles,
Cooked by package directions
1 tsp Oregano leaves
¼ tsp each salt & pepper
½ cup shredded low-fat extra sharp cheddar
In a 3 qt saucepan cook beef, onion & garlic
Over medium heat 8-10 minutes
Remove from heat
Stir in tomatoes noodles, oregano salt & pepper
Put into a 1 ½ quart casserole dish
Sprinkle top with cheese
Bake covered until cheese is melted, 15-20 min
5 POINTS

EASY CHEESE LASAGNA
Preheat oven to 375°
Spray a 7x11” pan with non stick
1 (28 oz) jar spaghetti sauce
6 uncooked lasagna noodles
15 oz fat free ricotta cheese
2 cups sliced vegetables
8 oz shredded low-fat mozzarella cheese
Spread 1/3 of the sauce over bottom
Place 3 noodles over sauce
Top with another 1/3 of the sauce then
all of the ricotta & veggies
Add ½ of the mozzarella
Top with last 3 noodles in a single layer
Spread evenly with remaining sauce
Cover the dish with aluminum foil
Bake 1 hour ~ until noodles are tender
Sprinkle with remaining ½ of mozzarella
Bake uncovered an additional 5 minutes
Let stand 5 minutes before serving
6 POINTS

Maggie
06-23-2009, 02:11 PM
ARTICHOKE & TOMATO PASTA
6 – oz uncooked bowtie noodles
1 cup chopped ripe plum tomato
1 can (14-16 oz) artichoke hearts water pack
¼ cup torn fresh basil leaves
1 Tbsp olive oil
1 Tbsp lemon juice
½ cup crumbled feta cheese
Cook noodles according to package directions
Rinse noodles after done and set aside
Cut artichoke hearts in half
In a large bowl, combine all ingredients except cheese
Toss to coat
Refrigerate for 1 hour
Serve with the cheese on top
SERVES 6 ~ 4 POINTS

PARMESAN CHICKEN CUTLETS
½ cup freshly grated Parmesan cheese
2 tbsp Italian style bread crumbs
¼ tsp paprika
4 (4-oz each) skinless, boneless chicken breasts
Preheat oven to 400°
In zip-lock bag combine and shake well:
Cheese
Breadcrumbs
Paprika
Transfer mixture to plate
Dip each chicken breast in cheese mixture
Being sure to coat all sides
Arrange on nonstick baking sheet
Bake until chicken is cooked through, 20-25 min
SERVES 4 ~ 3 POINTS
Serve with cooked pasta adding points as necessary

SAUCY CHICKEN
2 Cups chicken broth, divided
4 (4 oz) skinless, boneless chicken breasts
1 can (16 oz) stewed tomatoes
4 Scallions, chopped
¼ cup flour mixed w/dash of salt & pepper on a plate
½ cup broth in a bowl
Dip chicken in broth then coat with flour
Spray skillet and warm to medium
Cook chicken turning once until browned on both sides
Remove chicken and set aside
Put remaining flour in skillet stirring constantly till brown
Stir in ¼ cup broth and stir till thickened then add rest of broth
Add tomatoes & scallions ~ bring to a boil ~ reduce heat to low
Return chicken to pan and simmer till cooked through, 10 min
SERVES 4 ~ 4 POINTS

Maggie
06-24-2009, 01:46 PM
FRUIT SLAW W/YOGURT DRESSING
3 cups slaw mix
1 cup finely chopped Granny Smith apple
¼ cup dried cranberries or cherries
1 can (8 oz) crushed pineapple, drained, reserve juice
2 Tbsp unsalted sunflower seeds
DRESSING
½ cup fat free plain yogurt
1 Tbsp honey
2 Tbsp pineapple juice (that had been reserved)
1 tsp Dijon mustard
Combine slaw ingredients in a large serving bowl
Combine dressing ingredients in a small mixing bowl
Stir dressing into slaw mixture
SERVES 6 ~ 2 POINTS

PROSCIUTTO-SHRIMP
2 Tbsp bourbon
1 Tbsp teriyaki sauce
2 tsp Dijon mustard
3 Tbsp maple syrup
½ tsp chili powder
24Jumbo shrimp (about 1 ½ lbs.)
6 very thin slices prosciutto
Preheat broiler
Whisk together first 5 ingredients
Peel shrimp, leaving tails on
Add shrimp to mixture & toss to coat
Discard mixture
Cut each slice ham into 4 strips
Wrap one strip around each shrimp
Place shrimp on 4 skewers
Broil on a sprayed pan 3 minutes each side
SERVES 4 ~ 4 POINTS
Good served with Lemon Couscous

LEMON COUSCOUS
1 ¼ cups water
¾ cups uncooked couscous
¼ cup sliced scallions
2 Tbsp fine chopped fresh parsley
2 Tbsp orange juice
1 tsp grated lemon rind
1 Tbsp fresh lemon juice
1 tsp salt
⅛ tsp pepper
Bring the water to boil
Gradually stir in couscous
Remove from heat; cover and let stand 5 minutes
Fluff with a fork
Stir in onions and remaining ingredients
½ Cup serving ~ 2 POINTS
Good served with Prosciutto Shrimp

Maggie
06-25-2009, 03:18 PM
STRAWBERRY SALSA
1 ½ cups chopped strawberries
½ cup chopped pealed kiwi
½ cup chopped cucumber
½ cup chopped red onion
2 Tbsp chopped seeded jalapeno pepper
1 Tbsp chopped fresh mint
1 tsp grated like rind
2 Tbsp fresh lime juice
1 tbsp orange juice
1 tbsp honey
¼ tsp salt
Combine all the ingredients in a medium bowl
Cover and chill
Serve salsa with a slotted spoon
Yield: 3 Cups
Serving size: ½ cup
SERVES 6
5 POINTS

SPICY SNACK MIX
1½ tsp chili powder
¼ tsp garlic powder
2 cups mini pretzels
2 cups reduced fat cheese crackers
1¼ cups puffed- wheat or rice cereal
⅓cup unsalted roasted cashews or peanuts
½ cup raisins or craisins
Preheat oven to 325°
Combine chili and garlic powder
Toss together all except raisins
Thoroughly coat with butter flavor spray
Sprinkle with spice mixture, toss to coat
Spread evenly into a 13x9” pan
Bake 10 minutes stirring once
Remove from oven immediately
Stir in raisins
Store in zip lock bags up to one week
Serves 6
Serving size: 1 cup
4 POINTS

GRILLED CORN IN THE HUSK
Use nice fresh 8-inch ears of sweet corn
Preheat grill for a hot fire
Set rack 5 inches from heat source
Pull off all husks except the last see through one
Cut off the tassel end but leave silk on inside kernels
Grill 6-8 Minutes, turning every 2 minutes
until black grill marks appear all over
To serve pull back husks and brush away burned silk
2 POINTS each ear

QuilterInVA
06-28-2009, 03:28 PM
Chilly Chocolate Milk
This is made extra-special with a touch of vanilla extract. Tasty variations are endless. Try adding other extracts, such as peppermint, cherry, almond, coconut, raspberry, or banana.

Serves 1

Prep time: 5 minutes

Ingredients
2 teaspoons unsweetened cocoa powder
1 teaspoon granular sugar substitute
Pinch salt
3 cups cold 1% milk
1/2 teaspoon vanilla extract
Ice cubes

Instructions
In a small bowl, stir together cocoa powder, sugar substitute, and salt. Slowly pour in 1/4 cup of the milk. Whisk until smooth, and then whisk in remaining 1/2 cup milk and vanilla.

Fill 8-ounce glass with ice. Pour Chilly Chocolate over ice and serve.

Nutritional information:
Per ¾-cup serving:
90 calories
2.5 g fat (1.5 g sat)
12 g carbohydrate
1 g fiber
95 mg sodium

gma22
06-30-2009, 03:32 PM
BALSAMIC VINAIGRETTE

1 1/2 c tomato juice
1/2 c balsamic vinegar
1 package italian dressing mix
1 tablespoon sugar or Splenda equivalent (I added just a smidge more sweetner to mine so add or subtract as you find palatible)

Pour all in a cruet and shake well. Refrigerate.

18 calories per tablespoon, no fat or fiber to speak of 0 pts

This is really delicious and I love it!

gma22
07-10-2009, 10:24 AM
Fudgesicle Ice Cream (can be made with any instant pudding flavors, regular, or sugar free/fat free)

You must have a 1 to 1 1/2 quart ice cream freezer to make this recipe. Be sure and freeze your freezer bowl according to your manufacturers directions before making ice cream

2 3.4-3.9 packages of instant chocolate pudding
3 cups 2% or lower milk, chilled

Place all ingredients in mixing bowl and combine until well blended. Turn machine on and immediately pour mixture through opening and mix until it thickens, 20-25 minutes. You may serve immediately or store in freezer in an airtight container.

Yields approx 10 1/2 c servings, and using 2% milk and regular full fat pudding mixes this is 1 pt per serving.

Jean
07-10-2009, 11:36 AM
I have not tried this but thought it sounded good. It came from a WW leader's newsletter.


Cherry Cheesecake Magic Dessert
POINTS® Value: 5
Servings 8



2 package(s) fat-free instant chocolate pudding and pie filling mix, Use WHITE chocolate pudding mix & cheesecake pudding mix
4 cup(s) fat-free skim milk
2 cup(s) Cool Whip Lite Whipped Topping
32 Nabisco Premium Unsalted Tops Saltine Crackers

20 oz Comstock No sugar added cherry pie filling

The bottom pudding is white chocolate. the top pudding is cheesecake. Use fat free/sugar free puddings.
Place 16 of the crackers in the bottom of an 8 X8 pan. Prepare the white chocolate pudding with 2 cups skim milk. Spread over the crackers. Spread 1 cup of the Cool whip. Spread the can of pie filling and another layer of 16 crackers. Prepare the cheesecake pudding and spread. Top with the last cup of cool whip. Refrigerate for 8 to 10 hours or overnight.

The MAGIC of this dessert is: The crackers absorb the moisture and taste like a pastry crust!

Maggie
07-10-2009, 01:33 PM
HORSERADISH CREAM
2 ½ Tbsp prepared white horseradish
1 clove garlic, minced
½ Tbsp white vinegar
½ tsp Worcestershire sauce
3 drops pepper sauce
¼ tsp salt
Freshly ground pepper to taste
½ cup nonfat sour cream
½ scallion, sliced into ¼ inch pieces
Whisk together the horseradish, garlic vinegar,
Worcestershire, pepper sauce, salt & pepper
Fold in the sour cream
Sprinkle with the sliced scallion
Cover and refrigerate until ready to serve
Makes about ½ cup
ZERO POINTS

FRIED (BAKED) GREEN TOMATOES
½ cup all-purpose flour
¾ tsp salt
½ tsp garlic powder
¼ tsp freshly ground pepper
⅛ tsp cayenne pepper
2 large eggs, beaten
¾ cup cornmeal
3 medium green tomatoes sliced ½ inch
Heat oven to 450°
Spray a baking sheet with nonstick spray
Place flour in a bowl with the spices
Place beaten eggs in another bowl
Place cornmeal in another bowl
Dredge tomato slices in flour mixture
Dip in egg then dredge in cornmeal, shake off excess
Place slices on baking sheet in single layer and lightly spray
Bake 10 minutes, turn over, spray again and bake 10 minutes
SERVES 4: 4 POINTS

CHICKEN HASH
½ cup nonfat sour cream
1 Tbsp Dijon mustard
1 Tbsp olive oil
1 (1# 4oz) bag diced potatoes
1½ cups diced cooked skinless chicken breast (6 oz)
1 tsp dried thyme
1 tsp crumbled dried sage
¼ tsp salt
Pinch ground allspice
Pinch freshly ground black pepper
Stir together sour cream and mustard
Heat pan, add oil
Cook potatoes about 6 minutes
undisturbed until soft and browned on bottom
Stir in chicken, thyme, sage, salt & allspice
Pour the sour cream in and stir to coat
Press down with spatula
Cook 15-20 minutes stirring slightly so doesn’t stick
Pepper it when done
SERVES 4: 5 POINTS

gma22
07-27-2009, 04:20 PM
bump

Jean
08-02-2009, 09:01 PM
Bringing back to the top!

QuilterInVA
08-30-2009, 06:05 PM
Bump