Recipes from my WW meeting on this topic
BBQ CHICKEN & CORN PIZZA
1 ( 1 lb.) 1 lb. package Italian cheese-flavored pizza crust (such as Bobali)
1/2 cup BBQ sauce (such as Bull's Eye Original), divided
1 (4.69 oz.) package ready-to-eat roast, skinned, boned chicken breasts (such as Tyson)
1/2 cup fresh corn kernels (about 1 ear)
1 1/4 cups (5 oz) Monterey Jack cheese
Preheat oven to 450*. Place pizza crust on a large baking sheet. Spread 1/4 cup BBQ sauce over crust. Combine remaining sauce with chopped chicken and stir well. Spoon chicken mixture over crust. Top evenly with corn and cheese. Bake at 450* for 10 minutes or until cheese melts. 6 servings/8 pts/svg
TUNA CASSAROLE
5-7 oz Bag of WOW Potato Chips
2 Cans Lite Mushroom soup
2-3 Cans of Tuna in Spring Water
1 ½ Cups Skim Milk
Layer chips, tuna, soup and milk ina 2qt cassarole dish. Layer top with ships and a bit more milk. Bake at 400* til top has browned. (Rachel Clark)
FAJITA PIZZAS
6 oz. lean flank steak, thinly sliced Cooking spray
3/4 cup green bell pepper strip 1/2 cup salsa
1/8 tsp salt
4 10" flour tortillas
1/2 cup (2 oz) preshredded reduced-fat Mexican cheese blend (such as Sargento)
Preheat oven to 450*. Place a small nonstick skillet over high heat till ho. Add steak, bell pepper and salt. Sauté 2 minutes or till steak is done. Place two tortillas on a baking sheet. Coat tortillas with cooking spray. Top each with another tortilla. Spread salsa over top of each tortilla stack, leaving a 1/2" border. Divide beef mixture evenly between tortillas and sprinkle with cheese. Bake at 450* for 8 minutes or until cheese melts and edges of tortilla are crisp. 2 svgs./9 pts/svg.
SLEEPY BUTTERSCOTCH BARS
3 tablespoons margarine
1/2 cup firmly packed brown sugar
2 cups miniature marshmallows
4 cups oven-toasted rice cereal
2 cups whole wheat flake cereal
Vegetable cooking spray
Melt margarine in a large saucepan over medium heat. Add sugar; stir well. Add marshmallows; cook until marshmallows melt, stirring constantly. Remove from heat; stir in cereals.Press cereal mixture evenly into the bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Let cool for 1 hour. Yield: 18 servings (serving size: 1 [3- x 2-inch] bar). 1 pt per bar 95 cal 2.2fat 3 fiber
SMOKY HAM-AND-BEAN CORN BREAD PIZZA
1 (10 oz.) package frozen chopped broccoli, thawed and drained
1 2/3 cup diced lean smoked ham (about 1/2 lb.)
1 (15 oz) can navy beans, rinsed and drained
1 (11.5 oz) can refrigerated corn bread twist dough (such as Pillsbury)
1 cup (4 oz) shredded reduced-fat sharp cheddar cheese.
Preheat oven to 425*. Pat broccoli dry with paper towels. Combine broccoli, ham, beans and pepper; stir well, and set aside. Separate dough into slices. Place 1 slice on a baking sheet coated with cooking
spray, and roll into 5 1/2" circle. Repeat with remaining slices using 2 baking sheets if necessary. Place 1/2 cup of ham mixture on each crust. Sprinkle with cheese. Bake at 425* for 9 minutes until crusts are golden. 8 svgs /6 pts./svg.
SPINACH DIP
24 oznonfat sour cream
Knorr Vegetable soup mix
10 oz frozen spinach, thawed and drained
1onion chopped
1/2 cup water chestnuts, chopped
Mix Well and chill 4 hours or overnight. This simple recipe is a lifesaver. Wonderful with veggies, on baked potatoes or salads. Whole recipe 4 pts. 1 pt/1 cup
TURKEY-BROCCOLI MELT
16 ounces frozen broccoli spears (1 package)
4 tsps prepared mustard
1 ounce whole wheat bread -- (4) toasted
1 ounce deli turkey breast -- (4)
1 ounce reduced-fat sharp Cheddar cheese (1/4 cup) shredded
1 cup alfalfa sprouts
Cook broccoli according to package directions. Drain; set aside. Spread 1 teaspoon mustard over each bread slice; place on a baking sheet. Top each with 1 turkey slice, 3 broccoli spears, and 1 tablespoon cheese. Broil 3 inches from heat 1-1/2 minutes. Top with 1/4 cup sprouts. Yield: 4 sandwiches. 1 point per seving. 85 cal. 1.9 fat 4.2 fiber
CRANBERRY-SWEET POTATO SKILLET
4 cups peeled diced sweet potato (about 2 large)
2 tsp. butter or margarine
1 cup diced plum (about 2 medium)
1 (12 oz) container cranberry orange crushed fruit (such as Ocean Spray)
1/4 tsp salt
1/4 tsp pepper
2 TBSP chopped pecans, toasted
Place sweet potato in large non-stick skillet. Cover with water. Bring to boil. Reduce heat and simmer. 7 minutes till tender. Drain well in colander. Set aside. Melt butter in skillet over medium heat. Stir in sweet potato, crushed fruit, salt and pepper. Cook 5 minutes or till thoroughly heated. Stir occasionally. Sprinkle with pecans. 5 svgs. (1 cup svg) 5 pts/svg
TURKEY CASSAROLE
1 lb. Ground Turkey, browned
1 can diced tomatoes
½ cup green pepper, diced
½ cup onion, diced
2 cups minute rice
Mix ingredients together in large cassarole dish. Bake for 30 minutes at 350*.
PDQ LOADED MASHED POTATOES
2 1/4 cups 1 % milk
1 (22 oz) bag frozen mashed potatoes
1/2 cup light cream cheese, softened
1/2 cup thinly sliced green onions
1/4 cup (2 oz) shredded reduced fat sharp cheddar cheese
1/2 tsp. salt
1/4 tsp pepper
Heat milk over medium heat till tiny bubbles form around edge of pan. Do not boil. Add potatoes. Cook 9 minutes, stirring constantly. Remove from heat. Add cream cheese. Stir till smooth. Stir in green onions and remaining ingredients. 6 svgs (1
cup each) 5 pts/svg
NACHO ORDINARY MACARONI AND CHEESE
1 (8 oz.) uncooked large elbow macaroni
5 oz. light processed cheese, cubed (such as Velveeta Light)
1 tsp. taco seasoning
1/2 cup salsa
1/3 cup thinly sliced green onions (optional)
Cook macaroni. Drain and return to pan. Add cheese and taco seasoning. Stir till cheese melts. Stir in salsa. Sprinkle with green onions, if desired. 8 svgs (2/3 cup each) 3pts/svg
BANANA-RAISIN BREAD PUDDING
1 cup skim milk
1/2 cup sugar
3 large eggs.
12 oz (1 oz) slices cinnamon-raisin bread cut into 3/4 inch cubes
3 bananas, cut length-wise into 1/4 inch thick slices
Cooking spray
1 TBSP sugar
Preheat oven to 350* Combine milk, 1/2 cup sugar, and eggs in a large bowl. Stir mixture well with whisk. Add bread and bananas. toss gently to moisten. Cover and let stand 10 min. Spoon mixture into a shallow 1 1/2 qt. baking dish coated with cooking spray. Sprinkle 1 TBSP sugar on top. Bake at 350* for 25 min or until golden and set. 8 svgs @ 3/4 cup each. 4 pts/svg.
FRUIT COCKTAIL DUMP CAKE
2 Cans Lite Fruit Cocktail
¾ Cup Stick Shedd spread
Lite Yellow Cake Mix
1 cup crushed walnuts or pecans
Preheat oven to 350*. Spray a 13" x9" pan with cooking spray. Puor both cans of fruit cocktail in bottom of pan. Dump dry cake mix over fruit and sptead evenly. Put pats of margarine over top of cake mix and sprinkle with nuts. Bake for 30 minutes at 350*. Reduce heat to 325* and bake another 20-30 minutes.
CRAB PASTA SALAD (IMITATION)
Ranch and Bacon Suddenly Salad
1/2 c. nonfat mayo or nonfat yogurt & 1 T. skim milk
(prepare following package directions)
1 package of imitation crab
1 chopped tomato
1 diced green pepper
2 diced green onion
salt & pepper to taste
Aadd more veggies (cucumber, etc.) and serve on a bed of lettuce or spinach. 1 cup serving = 84 calories / 4 g. fat or2 points (Nancy Fellows)
FETTUCCINE ALFREDO
1/3 cup Carnation nonfat dry milk powder
1/2 hot water
2 tablespoons + 2 tsp reduced-calorie margarine
3/4 cup (2 1/4 oz) grated Parmesan cheese
2 cups hot cooked fettuccine
1. In a large bowl, combine dry milk powder and warm water. Add
reduced-calorie margarine and cheese. Mix until blended.
Add hot fettuccine and toss to coat. Serve at once. Serves 4 (2/3 cup).
Freezes well. HINT: 1 1/2 cups uncooked fettuccine usually makes 2 cups cooked4 Servings (2/3 cup) 5 pts/svg
GARLICKY GREEN BEAN CASSEROLE
2/3 cups water
4 garlic cloves, minced
1 (16 oz) package frozen cut green beans
1 (10 3/4 oz.) can condensed reduced-fat, reduced-salt, cram of mushroom soup, undiluted
1 cup coarsely crushed onion melba toast (about 10 crackers) , divided
1/4 tsp. salt
1/4 tsp pepper
Butter flavor cooking spray.
Preheat oven to 350*. Combine water and garlic in a medium saucepan. Bring to a boil. Cook 2 minutes Add green beans, and return to boil. Cover reduce heat and simmer 8 minutes or until crisp tender. Drain beans, reserving cooking liquid. Set beans aside. Return cooking liquid to pan. Bring to a boil and cook 2 minutes or until reduced to 2 tbsps. Add soup. Stir till smooth. Add green beans, 1/2 cup melba toast, salt and pepper. spoon mixture into a 1 qt. casserole dish coated with cooking spray. Sprinkle remaining 1/2 cup melba toast evenly over casserole. Coat generously with cooking spray. Bake, uncovered at 350* for 25 min. Let stand 5 min. before serving. 4 svgs. (1 cup each) 2pts/svg.
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JudyK
