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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
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Tuesday June 2
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)
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gma22 , 06-02-2009 06:12 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
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June 3
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
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gma22 , 06-04-2009 06:18 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.
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June 5
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
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June 6
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
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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
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June 7
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
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June 8
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
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June 10
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
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June 12
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
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June 13
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
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June 14
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
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June 15
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
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June 16
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
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