Hi Ladies,

Just poping in to post this really good low cal cole slaw recipe and it is SO easy!!! No one will guess it's good for them!!!!

Hope you all had a nice weekend.



Creamy Crunchy Cole Slaw

Makes 12 servings

3/4 cup nonfat plain yogurt
1/2 cup reduced-calorie mayo
2 tablespoons Dijon-style mustard
2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups shredded red cabbage
5 cups shredded green cabbage
2 cups shredded carrots
1/2 cup chopped scallions
1 Granny Smith apple, chopped


Dressing: In small bowl, combine yogurt, mayo, mustard, vinegar, salt and pepper, stir to mix well.

In large bowl, combine, cabbages, carrots, scallions and apple. Add dressing, toss to mix well.

Refrigerate, covered 2 to 3 hours

Serving is 1/2 cup....calories 67, 3 g fat, 2 g fiber = 1 point

Enjoy!~~~~~~~~~~Meg

Hi Everyone...here's a yummy chicken dish:


Orange-Ginger Chicken
Serves 4

INGREDIENTS
1 1/2 tsp sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 cup orange marmalade
3 tbsp low-sodium soy sauce
1 tbsp minced fresh ginger root
1 tbsp water
2 cloves minced garlic

DIRECTIONS
1) Heat oil in a large skillet. Add chicken breasts. Cook 6 minutes on each side (or until cooked though).

2) Add the marmalade, soy sauce, ginger, water, and garlic and cook for two more minutes.

That's all there is to it -- now enjoy!


Preparation & Cooking Time: 20 minutes

Nutritional Analysis Per Serving
Calories: 250
Total Fat: 3.5 grams
Saturated Fat: 1 gram
Carbohydrate: 28 grams
Protein: 26 grams
Dietary Fiber: 2 grams

Hello!

How about this one to help with the old sweet tooth!!

FROZEN CHOCOLATE CHERRY SQUARES

Servings 9........4 points for each serving

6 chocolate wafer cookies crushed
2 tsp stick margarine, melted
Cooking spray
6 cups chocolate low-fat ice cream, softened
1 cup pitted diced fresh sweet cherries
2 Tbsp. white rum
3 Tbsp semi sweet chocolate chips
1 tsp. skim milk

Combine wafer crumbs and margarine; stir well. Sprinkle half of crumb mixture on the bottom of an 8 inch square baking pan coated with cooking spray. Set aside.

Combine ice cream, cherries, and rum in a bowl...stir well. Spread ice cream mixture into prepared pan

Combine chocolate chips and milk in a small saucepan. Place over low heat and cook just until chocolate melts. Drizzle chocolate mixture over ice cream mixture. Sprinkle with remaining half of crumb mixture. Cover and freeze until firm. Cut into squares.

Enjoy~~~~~~~~Meg

So tell me, do not anyone of you lurkers have a good recipe to share with ME? ~~~Meg

Warm Scallop Salad

Arrange 2 cups mesclun mix (or any salad greens) I like baby spinach too with this. And 1/2 cup sliced mushrooms on a serving plate.

Season 6 oz. scallops with salt and pepper. Quickly sear in non stick pan coated with nonstick spray. Cool slightly. In small bowl, whisk 2 tsp. olive oil, 1 tsp. balsamic vinegar, 1/4 tsp. Dijon mustard, and a pinch of sugar (I use splenda). Top salad mixture with scallops. Drizzle with vinaigrette dressing. Finish with a grind of fresh black pepper. 5 points

serve with 2oz. French bread 2 points

This is yummy~~~~~Enjoy

Meg

CHOCOLATE FILLED CREPES W/STRAWBERRIES YUMMMMMMMM!!

These crepes can be frozen...1 point each~~~~ makes 6

Crepes:
1/4 cup all purpose flour
1/4 cup fat free milk
1/4 cup water
2 tablespoons egg substitute
1/2 tablespoon sugar
1/2 tablespoon grated orange rind
1/2 teaspoon vanilla
pinch salt

Filling:
1+1/2 cups nonfat whipped topping
1+1/2 teaspoons unsweetened cocoa powder
1+1/2 teaspoons grated orange rind
1+1/2 cups sliced strawberries

Combine all the crepe ingredients in a blender and process until smooth. Let the batter rest for about an hour in the refrigerator. Stir before cooking.

Heat an 8 inch nonstick skillet on medium high heat until a drop of water sizzles. Remove the pan from the heat and spray with nonstick spray. Pour a scant 1/4 cup of batter into the skillet, and swirl the pan to coat.

Return the pan to the heat and cook for about 1 minute or until the crepe is golden brown on the bottom and easily releases from the pan. Flip and cook until golden brown on the bottom, about 15 seconds more. Repeat to make 6.

Make the filling, combining the whipped topping, cocoa, and orange rind in a medium bowl. Spread 1/4 cup along the center of each crepe. Roll up, and spoon 1/4 cup of the strawberries on top.

1 filled crepe = 69 calories 0 g fat, 0 g sat fat, 0 mg chol. 14 g carb, 1 g fiber 1 g protein, 1 POINT

THOUSAND ISLAND DRESSING

Makes 8 servings......1 point per serving

1/4 cup low-fat mayo
3 tablespoons water
3 tablespoons ketchup
2 tablespoons fresh lemon juice
2 tablespoons minced red bell pepper
2 tablespoons minced onion
1 tablespoon sweet pickle relish
1/2 teaspoon dried parsley
Pinch cayenne

Combine all the ingredients in a blender or food processor; pulse briefly until smooth. Cover and refrigerate at least 1 hour to blend the flavors. Use within 3 days...Makes 1 cup.

23 calories, 0 g sat fat, 0 mg chol, 153 mg sod, 5 g carb, 0 g fiber, 0 g protein, 3 mg calcium

Enjoy~~~~~~~Meg

APPLE STRUDEL~~this is sooo good!

2 points per serving/makes 6 servings

1+1/2 pounds Granny smith apples (or whatever kind you like) peeled, cored, and cut into 1/2 inch cubes
2 tablespoons granulated sugar
1/4 cup water
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
4 (12x17inch) sheets phyllo dough at room temperature
3 tablespoons confectioners' sugar
1 teaspoon orange juice

Preheat the oven to 350 degree. Spray a baking sheet with nonstick spray.
Spray a nonstick skillet with nonstick spray and set over medium/high heat. Add the apples and granulated sugar; cook, stirring occasionally, about 3 minutes. Stir in the water, vanilla, cinnamon, and ginger. Cook until the apples are tender and the liquid is evaporated, 4-5 minutes. Remove from the heat and cool 10 minutes.

Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place one sheet on a clean dry work surface. Spray lightly with nonstick spray and top with a second sheet. Repeat with the remaining phyllo sheets. Spoon the apples along one long side of the dough, 2 inches from the edge. Fold the short sides of the dough over the apples and roll up from the long end jellyroll style. Place on the baking sheet and spray lightly with nonstick spray. Bake until golden and crisp, about 17-19 minutes. Cool 10 minutes.

In a small bowl, combine the confectioners' sugar and the orange juice until smooth. Drizzle over the strudel and serve warm.

Note:
Make sure the phyllo dough is completely thawed before trying to work with it.

You can substitue pears for apples. and add 1/4 cup raisins and 2 tablespoons chopped walnuts to the filling for an extra treat. (adds less than 1 point per serving)

121 calories per serving, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 37 mg sodium, 29 g total carbs, 2 g fiber, 1 g protein,

STIR FRIED SHRIMP AND VEGETABLES

4 points per serving/makes 6 servings

1 tablespoon cornstarch
2 tablespoons reduced-sodium soy sauce
1 cup low sodium vegetable or chicken broth
2 tablespoons finely chopped peeled fresh ginger (or bottled spice)
1/4 teaspoon crushed red pepper
1 Asian (dark) sesame oil
3 garlic cloves, minced
2 tablespoons sesame seeds
5 cups broccoli florets
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 bunch scallions, trimmed an cut into 2 inch lengths
1 pound large shrimp, peeled and deveined
3 cups cooked brown rice

Combine the cornstarch and the soy sauce to a smooth paste in a medium bowl. Stir in the broth, ginger, and crushed red pepper.

Heat a wok or large nonstick skillet over high heat until a drop of water sizzles. Swirl in the oil, then add the garlic and sesame seeds. Stir fry until fragrant, about 30 seconds. Add the broccoli, red and yellow bell peppers, and scallions. Stir fry 4 to 5 minutes. Add the shrimp and stir fry until just opaque in the center and the vegetables are tender crisp, 3 to 4 minutes.

Stir the cornstarch mixture into the wok and cook, strirring constantly until the mixture simmers and thickens, about 2 minutes. Serve with the rice.

Per serving (1+1/3 cups shrimp and veggies and 1/2 cup rice) = 228 calories, 6 g fat, 1 g saturated fat, 71 mg cholestrol, 317 mg sodium, 32 g total carbs, 5 g dietary fiber, 14 g protein

Hey Leens...here's another recipe to use all those apples!!

APPLE CAKE :apple: ....Serves 8~~~~~~3 points per serving

Ingredients:

2 large eggs
1/2 cup sugar
1/4 cup fat free milk
2 tbsp light butter, melted
1 tbsp vanilla extract
1 cup white self rising flour, sifted
1+1/2 tbsp cornstarch
1 large apple (hard) mac, green, etc...peeled, cored and sliced
1 tsp ground cinnamon
1 tsp sugar

Preheat oven to 400 degrees...Coat an 8 inch round cake pan with cooking spray

Beat eggs and sugar with an electric mixer until light and fluffy. Stir in milk, melted butter and vanilla extracts.

Combine flour and cornstarch and fold into the cake batter. pour mixture into prepared pan.

Arrange apple slices on top of cake, spinkle with combined cinnamon and sugar. Bake for about 30 to 35 minutes or until a knife comes out clean.

Enjoy!!!!! ~~~~~~~~Meg

LEMON HONEY COOKIES

Servings 24~~~~~points per serving 2

Ingredients:
1/2 cup margarine
3/4 cup sugar
1 tsp lemon peel
1 tsp baking powder
1/4 tsp baking soda
2 large egg whites
1/3 cup fat free milk
1 tbsp fresh lemon juice
1+3/4 cups all purpose flour
2 tbsp honey
3 tbsp powdered sugar

Preheat oven to 350 degrees
In a large mixing bowl, beat margarine with an electric mixer on medium high speed for 30 seconds. Add sugar, zest, baking powder and baking soda; beat until combined, scraping sides of bowl occasionally. Add egg whites, milk and lemon juice; beat until combined. Beat in as much of the flour as you can with the mixer and then stir in remaining flour by hand.

Drop dough by rounded teaspoonfuls, 2 inches apart onto 2 ungreased cookie sheet. Bake until edges are lightly browned, about 12 minutes. Transfer cookies to a wire rack and let cool. Repeat with remaining cookie dough.

Brush tops of each cookie with a touch of honey just before serving and then sprinlke with powdered sugar; stack in a single layer to prevent sticking. Yeilds 2 cookies per serving

Enjoy ~~~~~~Meg

Time for some good old favorites...

CORN BREAD~~~~~serves 8~~~~~2 points per serving

Ingredients

1 cup uncooked cornmeal, yellow
1 tsp. all purpose flour
2 tsp baking powder
3/4 tsp. table salt
1/2 tsp baking soda
14+3/4 oz. cream style corn, canned
1/2 cup buttermilk
2 large egg whites
2 tsp corn oil

Instructions

Preheat oven to 400 degrees Coat an 8 inch square cake pan with cooking spray.

Combine cornmeal, flour, baking powder, salt and baking soda in a large bowl. Mix well with a fork, then make a well in the center, set aside.

Combine creamed corn, buttermilk, egg whites and oil in a medium bowl, mix until blended. Fold mixture into dry ingredients, mix until blended. Pour batter into prepared pan and smoooth the top.

Bake until a wooden pick inserted near the center comes out clean, about 20 minutes. Allow to cool in pan on a wire rack for 10 minutes. Remove from pan, cool completely before cutting into 8 squares.

Enjoy~~~~~~~Meg

APPLE PIE~~~~Serves 8~~~~~~~4 points per serving

Ingredients

1 cup(s) all-purpose flour
2 tsp sugar
3 tbsp reduced-calorie margarine, chilled and cut up
2 tbsp water, or more if necessary
4 medium apple(s), McIntosh, peeled and thinly sliced
1/4 cup(s) sugar
1 tbsp cornstarch
1/2 tsp ground cinnamon
1/3 cup(s) uncooked old-fashioned oats
5 tbsp all-purpose flour
2 tbsp sugar
2 tbsp reduced-calorie margarine, melted


Preheat oven to 400ºF.

To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.


To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.


To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.


Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.


Enjoy ~~~~~~Meg

Mini Chocolate Cheesecakes
Serves 12~~~~~~~~~~~~only one point each!!!!

10 pieces chocolate wafers crumbled
1+1/2 cups fat free cottage cheese
1/4 cup sugar
1 tsp vanilla extract
3 medium egg whites
3 tbsp cornstarch
1/2 cup light whipped topping

Preheat oven to 350 degrees. Coat 12 muffin cups with cooking spray, divide wafer crumbs among cups.

Cream cottage cheese in a food processor until fluffy, about 1 minute. Add remaining ingredients, except whipped topping and process until smooth, about 30 seconds more. If you do not have a food processor, this can be done with an electric mixer although the final product will not be as smooth and creamy.

Divide batter among muffin cups. Bake until firm, about 20 minutes; cool completely. Trace each muffin cup with a knife to loosen cheesecakes, remove from muffin cups and garnish each with 2 teaspoons of whipped topping..

Yeilds one 3 inch cheesecake per serving.

Wrap individually and freeze...you will have a treat ready whenever the urge arrives and remember only 1 point!!

Enjoy!!!!!!!!~~~~~~~~~~~~~~~Meg

These are pretty common recipies....but for those of you that have not tried them...please DO! They are really good and only two points each!!!!! Keep these in the freezer for that much needed treat.

MUFFINS:

Chocolate...One chocolate cake mix with one can of diet cola...that is ALL! Mix together and pour into 12 muffin cups.

Orange...One orange cake mix with one can of diet orange soda...that's ALL! Mix together and pour into 12 muffin cups.

Lemon...One lemon cake mix and one can diet Lemon and Lime soda...Once again, that is all you need! Mix together and pour into 12 muffin cups.

Spice....One spice cake with one can diet ginger ale. You know what to do!!!!!

White cake mix....use your imagination...strawberry soda, cherry soda, etc...

You can have fun with these...if you come up with any other combination...please share with us.

Bake as recommended for cupcakes on box.

Meg