Steel Magnolia Recipes
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 |
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) |
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 |
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 |
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. |
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 |
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 ________ 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 |
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 |
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 |
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 |
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 |
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 |
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 |
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 |
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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