Here are a few recipes
Here are a few vegetatian recipes that you might enjoy.
Loosinit
Easy Cheesy Lasagna
6 dry lasagna noodles
1 1/2 cups fat-free ricotta cheese
8 oz Kraft 2% Shredded Mozzarella Cheese
25 oz spaghetti sauce
1 cup onions
2 cloves chopped garlic
1/2 cup chopped broccoli
1 cup chopped fresh spinich
1 cup mushrooms
1 1/2 cups Contadina diced tomatoes
seasonings of your choice
Cabbage Casserole
1 small head of cabbage, shredded or chopped fine
1 large jar of favorite spaghetti sauce
1 cup rice (if you use brown rice you must add an extra 1/2 cup water.)
1 cup water
1 cup of sliced mushrooms
In a dry, nonstick skillet "fry" the rice until it's brown in color. Then put half of it in the bottom of a large casserole dish. Layer half of the shredded cabbage on top of it. Mix the water and the spaghetti sauce and then pour half of it over the cabbage. Spread half of the mushrooms over this. Then repeat your layers. Bake for about an hour in a 350 degree F. oven.
Per Serving: 133.88 Cal; 1.89 g Tot Fat; 4.21 g Fiber
Serves 4
WW points: 4
Preheat the oven to 375.
Using a 11"x9" dish, spray with cooking spray. Lay down 1/3rd of sauce down and spread around evenly. Lay three lasagna noodles down in single layer. Lay 1/3 of sauce over that, spreading evenly. Place all vegetables, all ricotta, and half the mozzarella on top. Place last three noodles over cheese and cover with remaining sauce. Cover with foil and cook for an hour. Remove from oven and top with rest of mozzarella, bake for 5 more minutes. Remove from oven and let set for at least 10 minutes.
6 servings
6 points per serving
Jeannie’s Mexican Casserole
12 fat free (or low fat) tortillas (1 point each)
2 cans fat free refried beans
1 large can black olives (sliced)
2 small cans chopped green chili’s
1 ½ cups grated Mozzarella cheese
2 cans diced stewed tomatoes
1 package Taco seasoning
½ chopped onion
1 can corn (drained) if desired
Spray a 9X13 pan (or larger …I use a lasagna pan) with Pam spray. Stir Taco seasoning into the tomatoes …set aside. Cut tortillas in ½ and line pan (using 6 tortillas). Spread with ½ of the refried beans (I thinned them with about 3 Tbsp of salsa so they’d spread easier), half the onion, half the olives, 2/3 of the cheese, ½ the chili’s, all of the corn, and the tomato mixture. Do a second layer, starting with the tortillas and ending with the tomato mixture.
Bake at 350 degrees for 30-45 minutes.
The whole thing is 40 points.
1/8 = 5 points
Impossibly Easy Southwestern Pie
Ingredients:
1 1/2 cups frozen whole kernel corn
8 medium green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/3 cup shredded Cheddar cheese
1/2 cup Original Bisquick®
1/2 cup milk
1/2 cup thick-and-chunky salsa
2 eggs (or 1/2 cup Eggbeaters)
Additional thick-and-chunky salsa
Directions:
Heat oven to 400 F. Grease 9-inch pie plate. Layer corn, onions and beans in
pie plate. Sprinkle with cheese. Stir Bisquick, milk, 1/2 cup salsa and the
eggs until blended. Pour into pie plate. Bake 35 to 40 minutes or until
knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.
Serves 6
WW points per serving: 4
Chocolate Chip Cookies
Ingredients
1 serving cooking spray (5 one second sprays)
1 package devil's food cake mix, unprepared, use a 1 lb, 2.2 oz box
2 Tbsp reduced-calorie margarine
2 Tbsp water
2 large egg white(s)
1 large egg(s)
1/2 cup semisweet chocolate chips
Instructions
Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
Combine cake mix, margarine, water, egg whites and egg in a large mixing bowl. Beat on low speed until blended and smooth; fold in chocolate chips.
Drop batter by heaping tablespoons, 2 inches apart, onto prepared baking sheet. Bake until puffed up and dry to the touch, about 10 to 12 minutes. Transfer to wire racks to cool completely. Yields 1 cookie per serving.
Serves 24 (24 cookies)
POINTS per serving: 2
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