Ham and Potatoes au Gratin === From the crockpot file


2 full cups diced extra-lean ham

4 cups diced raw potatoes

1 cup chopped onion

3/4 cup shredded reduced-fat Cheddar Cheese

1 (10 3/4 ounce) can Healthy Request

Cream of Celery Soup

1/8 tsp. black pepper

1 tsp. dried parsley flakes

1 tsp. prepared yellow mustard



Spray a slow cooker with butter flavored cooking spray. Combine ham, potatoes and onion. Sprinkle Cheddar cheese evenly over top. In a small bowl, combine celery soup, black pepper, parsley flakes, and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Mix well before serving. (I added about 1/4c water felt it needed it.



Serves 6 (1 cup) 181 calories, 5 gam Fat, 3 gm Fiber

Great Taco Salad for the family!
 

I found this on www.kraftfoods.com, under the healthy link.
I made some changes and my 6 year old loved it. I will definitely make this again. I didn't use the dressing, I used sour cream instead.

4 flour tortillas (8 inch)
3/4 lb. extra lean ground beef
1 Tbsp. chili powder
1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup rinsed, drained canned kidney beans
4 cups spring or mixed salad greens
1/2 cup KRAFT 2% Milk Reduced Fat Sharp Cheddar Cheese
1 large tomato, chopped
2 Tbsp. KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing



PREHEAT oven to 425°F. Crumple 4 large sheets of foil to form 3 inch balls; arrange on baking sheet. Arrange 1 tortilla over each ball; spray with cooking spray. (Tortillas will drape over balls as they bake.) Bake 6 to 8 min. or until tortillas are golden brown.
MEANWHILE, cook meat with chili powder in nonstick skillet until browned. Add salsa and beans; cook until heated through.
PLACE tortilla shells on 4 serving plates. Fill with salad greens, meat mixture, cheese, tomato and dressing.

Tomato-Lentil Soup
 

Tomato-Lentil Soup — Mmmm!

"Have protein with your carbohydrates at meals. That way, your meal breaks down more slowly in your body, and you won't burn out so fast and lose energy."

"Do not deprive or restrict yourself too much or you won't succeed. Allow yourself to have some things you want. It's all about portion control."

This traditional Indian soup can be made ahead and will keep well for two days refrigerated. It can also be frozen for up to one month.

1/2 cup dried brown lentils
4 cups fat-free chicken or vegetable broth
1 T olive oil
1 1/2 tsp black or yellow mustard seeds
1 lb plum tomatoes, peeled, seeded, chopped
3 T finely chopped, peeled fresh ginger
1 clove garlic, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
Pinch cinnamon
1/4 cup chopped fresh cilantro, without stems
Salt to taste

Wash lentils and drain well in a sieve. Add lentils and 1½ cups of the chicken broth to a 2-quart saucepan. Bring to a boil, reduce heat, and simmer lentils over low heat until they are tender, but still retain their shape about 20 minutes.

Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium-high heat until hot but not smoking. Add mustard seeds and cook, stirring, until seeds just begin to pop. Carefully add tomatoes, ginger, garlic, and spices. Simmer until tomatoes are softened and the spices are fragrant, about 4 minutes. Add 1½ cups of the broth; bring to a boil. Reduce heat and simmer, stirring occasionally, for about 4 minutes.

Carefully transfer the tomato-ginger mixture to the bowl of a food processor or a blender jar. Process or blend until smooth. Return to saucepan and add cooked lentils and the remaining 1 cup of chicken broth, stirring to incorporate. Bring soup to a boil, stirring occasionally. Stir in cilantro. Salt to taste.

Yield: 1¼ quarts; 6 (¾-cup) servings
Calories: 112 per serving

Laurie - would you count that as a veggie and a protein?

Not sure what you are thinking, but tell me where the protein comes in at?!? LOL!

The lentils can be counted as a protein - but only if you eat whole grain with them.

One of my favorite breakfast recipes -

1 cup + 2 Tbsps whole wheat baking flour
3 Tbsps Splenda
1/4 tsp salt
1/2 tsp cinnamon
2 cups fat-free egg substitute
2 cups skim milk
1 tsp vanilla
2 Tbsp margarine
6 apples peeled & thinly sliced
3 Tsp Splenda brown sugar

1) Preheat oven to 425

2) In a large bowl - Combine flour, sugar, salt, and cinnamon & make a well in the center. Add the egg substitute, milk, and vanilla; whisk until thoroughly combined.

3) Place the margarine in a 13 x 9" baking dish; place in the oven until the margarine is melted and sizzling - about 3 minutes. Add the apples and mix gently to coat. Bake until the apples are heated through, about 5 minutes. Pour the egg mixture over the apples; sprinkle wiht the brown sugar. Bake until the souffle is puffed and golden and a knife inserted in the center comes out clean - about 35 minutes.

Makes 8 servings.

NOTE: you can refrigerate & re-heat in the microwave.

Well eating a small piece of whole wheat bread of some kind with that soup sound like my idea of heaven... I just may make that!

I make a lentil soup with red lentils...vegetarian...just some finely chopped carrots and onions sauteed in a little olive oil and a couple crushed garlic cloves, 1 1/2 cup lentils 7 to 8 cups water, corriander, cumin, salt and pepper. you can pure it in the food processor or blender if you like. Love it with a salad of plain yogurt and cuccumbers and ww pita bread!!!

oh I think I understand the question daisy...beans are both a carb and a protien. Was that what you guys wanted to know?

Does anyone have the recipe for the cauliflower that is mashed and allegedly tastes like mashed potatoes???

"Allegedly" is the right word - however, if you don't think about the mashed potatoes, they make a good veggie -

4 cups cauliflower florets
1 oz I Can't Believe It's Not Butter! Spray
1 oz Land O'Lakes Gourmet Fat-Free Half & Half
pinch salt
pinch freshly ground black pepper

Steam or microwave the cauliflower until soft. Puree in a food processor, adding the butter spray and the half & half to taste. Season with salt and pepper.

Serves 4

Each serving - 81 claories, 2 g. protein, 5 g carbs, 2 g saturated fats, 82 mg sodium, 4 mg cholesterol, 3 g fiber.

Easy Parmesan Garlic Chicken
 

Here is something else that I found on Kraft Foods website.

1/2 cup KRAFT 100% Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (about 2 lb.)



PREHEAT oven to 400°F. Mix cheese, salad dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken breasts are no longer pink in centers and juices run clear (170°F).




KRAFT KITCHENS TIPS


Special Extra
A little Parmesan goes a long way! This flavorful cheese is a great finishing touch for pasta dishes, risotto, meat and vegetable dishes and your favorite salads.

Special Extra
For a golden appearance, after chicken is cooked through, set oven to broil. Broil 2 to 4 min. or until golden brown.

This recipe is from the JC site. It is especially good for all you peanut butter fans! *** This recipe is for 4 servings so divide by 4!!!

Peanut Butter and Banana - SERVES 4

Ingredients:
- 4 slices whole grain bread
- 8 Tb peanut butter
- 2 sliced banana
- 4 Tb wheat germ
- 4- 8oz glasses skim milk

Another one from the JC site that sounded good to me:

Marinated Flank - SERVES 4

Ingredients:
- 2 Tbsp Worcestershire Sauce
- 1 Tbsp lite soy sauce
- 1 Tbsp lime juice
- 2 Tbsp minced garlic from a jar
- 1/4 tsp cayenne pepper
- 1 lb flank steak
- 4 cups salad greens
- 4 Tbsp balsamic vinaigrette salad dressing
- 2 pita breads

Preparation:
Preheat grill.

Mix Worcestershire sauce, soy sauce, lime juice, garlic powder and pepper. Coat Flank steak with marinade. Grill or broil steak both sides to desired doneness.

Mix salad dressing with salad greens and separate onto 4 plates.

Cut steak at a diagonal into thin strips and divide evenly on top of salad.

Serve with a ½ pita bread.