Got this off BCB today.

Spinach Pie

10 oz box frozen spinach thawed and drained
1 cup ff ricotta cheese
1/2 cup ff shredded cheddar
3 eggs
1/2 tsp salt
1/4 tsp pepper
2 cloves minced garlic

Preheat oven 350. Mix all ingredients and pour into a pie pan w/cooking spray. Bake for 45 min or until set

This is pretty easy and yummy.

Chopped potatoes (I usually only chop one or two red potatoes, depending on the size)
Olive oil
dill weed
Garlic Season All- seasoned salt
Garlic salt

I coat the potatoes in the olive oil and cover them in the season all, garlic salt, and dill weed. Be careful how much you use, too much will kill it! Then I cook the potatoes in the olive oil until they are tender. Usually that alone is enough food for me but it would be good as a side dish!

Zesty Potato Salad (from WW meeting)

2 pounds red potatoes, cubed
3/4 cup ff mayo
1/3 cup ff sour cream
1/3 cup cilantro or parsley
1 can (4 oz) chopped green chiles
3 green onions, finely chopped
1 T lemon juice
1 t chili powder
1/2 t salt
1/4 t pepper
dash of garlic powder

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 min. or until tender. Drain and rinse with cold water. In a small bowl, combine remaining ingredients. Place potatoes in a large bowl, add contents of small bowl and toss to coat. Cover and refrigerate for 2 hours or until chilled.

I have not tried this one, but it sounds really yummy!

Got this out of my current Light & Tasty Magazine -- the only substitution I made is to mix in 2 slices core cheese (I used a fat free american) after I took it out of the oven rather than putting low fat cheese on top. Came out great and made a TON! A whole 13X9 plan full.

Go for the Grains Casserole


5 medium carrots, thinly sliced
2 cups frozen corn, thawed
1 medium onion, diced
1 cup quick-cooking barley
1/2 cup bulgur
1/3 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 cups vegetable broth
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese (count points or substitute fat free or soy cheese for core)

In a large bowl, combine the carrots, corn, onion, barley, bulgur, parsley, salt
and pepper. Stir in broth and beans. Transfer to a 13-in. x 9-in. x 2-in. baking
dish coated with cooking spray. Cover and bake at 350° for 50-55 minutes or
until grains are tender, stirring once. Sprinkle with cheese. Bake, uncovered,
3-5 minutes longer or until cheese is melted.

Yield: 10 servings.

This looks Yummy! I am confused when i see Core Free? Does this mean its only flex pt approved or it is also Core?

Hi, I am new to this site and not sure where to ask Sandra about her BLT salad, i was confused on the core free, is that NOT core and only flex?

Thanks,
Kelli