I thought that it would be great to have a place where we can post recipes that are almost core (just one or two ingredients for which you would have to count points). I've seen several lately and I know that we must all have "nearly core" recipes that we make often. So here's a place to share!
This tasted good - not great. The all skim mozzarella is a poor substitute. Next time, I'll use part-skim; it'll taste and melt better. The WW pasta will take some getting used to. Anyway, here is the recipe in case anyone wants to try it - makes 8 good size servings.
1 lb extra lean ground beef (or can substitute turkey)
2 cloves of garlic, minced
2 cups canned tomato
2 6 oz cans tomato paste
8 oz whole wheat lasagna noodles
1 1/2 cup FF cottage cheese
1 1/2 cup FF ricotta cheese
1 lb skim or part-skim mozzarella
3 tablespoons finely chopped Italian parsley
1 tbs dried sweet basil
2 eggs, beaten
4 tbs grated parmegian cheese
Slowly brown ground beef over low flame
When fully browned, drain
Add tomatoes, tomatoe paste, garlic, basil, 1 tbs of parsley, and salt & pepper to taste. Break up whole tomatoes into smaller pieces. Simmer w/out covering for 30 minutes
While simmering, bring 4 quarts water to full boil and boil lasagna noodles for 7 minutes. Drain noodles in collander (do not rinse)
Combine remaining ingredients except mozzarella in a bowl and stir together.
In 9X13X2 pan, place 1/2 of lasagna noodles on bottom. Cover w/ 1/2 of cheese mixture and spread evenly. Place 1/2 of meat mixture on top and spread. Cover w/ 1/2 of mozzarella cheese. Repeat layers in same order w/ remainder of ingredients.
Heat oven to 300. Divide popcorn, corn snacks, & pretzels between to gallon plastic storage bags. Mix margarine, chili powder, cumin & garlic powder; pour over mixture in bags. Seal bags; shake to coat. Pout mixture on 2 ungreased pans 13 X 9 X 2. Bake 10 minutes; cool. Store in airtight container.
Special Notes
YIELDS: 32 CUPS EACH SERVING = 1 CUP = 1 POINT Per Serving: 52 Calories; 2g Fat (31.2% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
Servings | 32
Estimated POINTS® value per serving | 1
This isn't really "almost core" but I thought it sounded like a great 1 pt snack. I'm thinking if you left out the bugles or replaced them with some LF cheez-its or baked cheetos that it would be even healthier.
1. Preheat oven to 475 degrees. Spray a 9-by-13-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and JO's Chili Seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Fold 2 sides over filling, then fold ends into center. Place seam side down in prepared baking dish. Lightly spray tops with butter-flavored cooking spray. Bake for 12 to 14 minutes or until golden brown. For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.
Green Bean Casserole ***** Free Holiday Recipes by Sandra Woodruff}
3 pkgs.{10 oz. each} frozen French-cut green beans, thawed & drained
1 can{10 3/4 oz} condensed low-fat cream of mushroom soup
1/2 cup nonfat sour cream
1/4 tsp. ground black pepper
1 1/2 medium onions, thinly sliced & seperated into rings
4 Tbsp. grated nonfat or reduced fat Parmesan cheese
2 Tbsp. Italian bread crumbs
1. In a large bowl, combine the beans, soup, sour cream & pepper; toss gently to mix.
2. Coat a 2 quart casserole with nonstick cooking spray. Pour the green bean mixture into the dish. Arrange the onion rings over the top. Combine the cheese and the bread crumbs; sprinkle over the onions.
3. Bake at 350° for 50 minutes or until the green bean mixture is bubbly & the top is lightly browned. Serve hot.
Serves: 12
Per 1/2 cup serving:
51 calories, 0.6 grams fat, 2.5 grams fiber
1 lb. extra lean ground beef
1 med. onion- chopped
1 envelope taco seasoning mix
1 can chopped green chilies
1/2 c. reduced fat Bisquick
1 c. skim milk
2 eggs
2/3 c. FF cheddar cheese- shredded
Salsa and FF sour cream, if desired
Spray pie plate with Pam. Preheat oven to 400. Cook onion and beef together. Stir in taco mix. Spread into pie plate. Top with chilies. Stir Bisquick, milk and eggs until blended. Pour into pie plate. Bake for 25 minutes. Sprinkle with cheese. Bake 2-3 more minutes until cheese is melted. Let stand 5 minutes before serving.
Serve with optional salsa and sour cream.
Serves: 6
CORE + 1 WPA (for Bisquick and taco seasoning)
Flex: 5 points (Flex plan points do not count optional ingredients.)
snacks | Keep the calories low in this popular hors d'oeuvre by making the meatballs with ground turkey instead of ground beef and by using fat-free barbecue sauce.
Ingredients
1 1/2 pound lean ground turkey
1 cup uncooked quick oats
2 medium egg white(s)
1 large onion(s), finely chopped
1 medium garlic clove(s), chopped
1/4 cup parsley, chopped
1 tsp dried oregano
1 1/2 tsp beef bouillon granules
1/2 tsp black pepper
1 1/4 cup barbecue sauce
Instructions
1. Preheat oven to 350ºF. Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.
2. Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.
3. Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.
4. Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Yields 2 meatballs per serving.
Almost Core
