Let's all post our favorite recipes or new recipes that we just found. Why always cook the same thing????

Not really a true recipe to this, but I made this last night and hubby LOVED it!!!

FONDUE!!!!!!!!!!!!!!!!!!

2 cans chicken broth
splash (?? 1-2 tablespoons) soy sauce
1/2 clove garlic, crushed

I pretty much just threw the ingredients together hoping it would taste good, and it did. I brought the mixture to a boil in my fondue pot. Had chunks of raw chicken, shrimp and broccoli to cook in it. It was WONDERFUL and low fat. Even 22 month old Emma liked it, tho I did the cooking for her!

You could also add some wine to it for a different taste. Yummm Yummm Good!

That fondue sounds nummy! I am a true cake addict, and got this recipe and tried it yesterday -- rather amazing! I swear, you can't taste the pumpkin.

1 box chocolate fudge or devil's food cake mix (not the kind with pudding in the mix or the point count will be off)

1 can pumpkin (not pumpkin pie mix but plain old pumpkin)

1 can water

2 egg whites

Mix all ingredients until moistened without overworking. Bake cake according to mix directions, or until a toothpick comes out clean (it may be somewhat longer than directions tell you depending on the mix you use, but trust the toothpick)

Top with some reddi-whip.

3 points/for 1/12 of cake (without reddi-whip)

Does anyone have the cake mix/diet coke recipe?

Any cake mix can be combined with any can of diet soda. Don't add eggs or oil or anything, just mix the box of cake mix with the can of soda. Bake according to package directions, but check early because there's no oil or eggs. It's a delicate cake, but it's good.

Ok, here is my favorite thing for when I am craving Mexican And it's pretty easy as well as very filling (all the fiber in the beans!)

1 can tomatoes (I like to get them diced w/ no salt added)
1 can ff refried beans
1/2 onion, diced
a few cloves of garlic, diced
a jalapeno pepper, diced, or some cayenne pepper
1 tsp-1 tbsp each cumin,chili powder , depending on how much spice you like.
any other veggies you like (to bulk it out w/out pointinf it up! Some of my favorites are mushrooms and green peppers).

Saute the onions, garlic, jalapeno and spices in a pan until the onions are clear, then add in the other vegetables and stir for a minute or two. Add the tomatoes and stir for a few more minutes. Finally add the refried beans and stir the whole thing until the beans are well mixed and it's all nice and hot. Makes 4 servings at 2 points each. I usually roll it up in a whole wheat tortilla (2-3 points usually, depending on the brand/size), and sometimes also some lowfat cheese (depending on how many points I have left ). It's also good over baked tortilla chips, or even just by itself. You can also add in any other Mexican sort of seasonings you like. I play around with it quite a bit. Other seasonings I've added with no adverse results are a bay leaf, basil, oregano, coriander. I've also sometimes just chucked in a bunch of salsa instead of doing the tomatoes and onions separately.

I don't want to dominate this thread...I just want to share my nummiest recipes! Here's one that kills my chicken enchilada cravings:

4 4oz boneless skinless chicken breasts
1 T oregano
pinch of salt
pinch of pepper
1 can rotelle
1 can black beans, rinsed and drained

Pound chicken breasts flat. Season with oregano, salt, and pepper. Brown in a nonstick pan in cooking spray until done through. Meanwhile, in a saucepan, combine the rotelle and black beans (and a few splashes of hot sauce if you like it spicy). Bring to a boil and let simmer while chicken browns.

Makes 4 servings at 5 points each.

I usually slice my chicken and roll the whole thing, beans, tomatoes, and all, up in a tortilla. If you have some fresh cilantro on hand, that's wonderful chopped and sprinked on top of each serving.

MUST BAKE CARROT CAKE

2-1/2 cups all-purpose flour
2 tsp cinnamon
1-1/2 tsp each baking powder and baking soda
1/2 tsp salt
1-1/2 cups packed brown sugar
1 cup drained, crushed pineapple
3/4 cup fat-free egg substitute, or 3 whole eggs
3/4 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
2 tsp vanilla
3 cups grated carrots
1/2 cup chopped walnuts

Cheater's Icing
1 tub (450 g) Betty Crocker low-fat vanilla icing
1 tbsp frozen orange juice concentrate, thawed
1 tsp grated orange zest

Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with non-stick spray and set aside. Combine first 5 ingredients in a medium bowl. Set aside. In a large bowl, whisk together brown sugar, pineapple, egg substitute, buttermilk, applesauce, oil, and vanilla. Stir in grated carrots. Add flour mixture to carrot mixture and stir until well blended. Stir in walnuts. Pour batter into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in center of cake comes out clean. Set pan on a wire rack and cool cake completely. While cake is cooling, prepare icing. Transfer icing from tub to a medium bowl. Add orange juice concentrate and orange zest. Mix well. Refrigerate until ready to use. When cake is cool, spread icing evenly over top. Cover with plastic wrap and store in refrigerator.
Makes 24 servings

WHAT'S IN IT FOR ME? Per serving: 235 calories, 5.8 g fat, 0.6 g saturated fat, 3.1 g protein, 43.3 carbohydrate, 1.1 g fiber, 0.3 mg cholesterol, 182.3 mg sodium % calories from fat: 22

WW Pts: 5
Source: Crazy Plates

LOW-FAT BACON MUSTARD DRESSING

1 teaspoon finely chopped uncooked bacon (about 1/4 slice)
6 tablespoons fresh orange juice
1/2 cup nonfat sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons chopped white part of scallions (about 3)
1 large garlic clove, minced
1 teaspoon firmly packed brown sugar

In a small heavy skillet cook bacon over moderate heat, stirring, until crisp and remove skillet from heat. Add orange juice to skillet and scrape up brown bits. In a blender blend bacon mixture, remaining ingredients, and salt and pepper to taste until smooth. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or potato salad. Makes about 1 cup.

Each tablespoon about 14 calories and 0.3 grams fat (19% of calories from fat)

WW Pts: 0
Gourmet May 1996

For Jayne and anyone else interested. This is basically what I do, except I have a FoodSaver (sucks all the air out) and I freeze then that way.


Freezing Corn
Date: March 1989 (Revised April 1995)

Source: NDSU Extension Service Nutrition Specialists

To freeze cut corn (whole kernel or cream style), select ears ready for table use. Remove husks and stalk. Discard any immature ears (undersized kernels with watery milk), and over mature ears (relatively tough kernels with thick milk).

Wash ears thoroughly. Before cutting corn from the cob, blanch cobs for 4 minutes. It's easiest to work with a few ears at a time.

Chill quickly in ice cold water and drain. Cut kernels from the cob, enough for one container at a time. Package in airtight containers and freeze immediately.

To freeze whole kernel corn, cut kernels from the cob at two-thirds the depth of kernels.

To freeze cream style corn, cut kernels from the cob at one-half the kernel depth. Reverse knife and scrape to remove juice and hearts of kernels.

To freeze corn on the cob, select ears as for cut corn. Trim ends and sort cobs into small, medium and large. Wash thoroughly. Blanch in boiling water; small ears for seven minutes; medium ears for nine minutes; and large ears for 11 minutes. Chill quickly and thoroughly in ice cold water. Drain well and package each ear individually in freezer foil or freezer wrap.

Then package two or three ears together in heavy-duty freezer foil. If any steam forms, you did not chill them completely. It takes two or three times as long to chill than it does to heat. Do not let corn soak in water. Use frozen corn on the cob within three months for best taste.

To freeze precooked corn, cut and scrape the corn from the cob without blanching. Put a little water in a saucepan, add cut corn and seasoning. Cook over low heat and stir constantly for about 10 minutes or until it thickens. Prepare only enough for one quart at a time. It is hard to properly process more than this. Set pan in ice cold water. Stir often to chill fast. Package in airtight containers and freeze immediately.

If you have further questions, contact your county office of the NDSU Extension Service.

Jen ~

That is my receipe too, except my calls for some sugar added to each bag ( usually use quart zippy bags)...don't know...it is a grandma receipe.

Tex-Mex Meatloaf and Potato Packets


Serves 4

4 sheets 12x18-inch foil
1 medium onion -- thinly sliced
1/2 cup salsa -- divided
1/4 cup finely crushed tortilla chips
1 tablespoon chili powder -- divided
1 teaspoon garlic salt -- divided
1/2 teaspoon ground cumin -- divided
1 pound ground beef, 92% lean
1 1/3 pounds potatoes -- cubed
4 1/2 ounces diced green chilis, canned
1 cup 2% colby jack cheese, shredded -- optional

1. Preheat oven to 450 degrees F or grill to medium-high. Spray foil with nonstick cooking spray or use nonstick foil.

2. Center 1/4 of onion on each sheet of foil.

3. Combine 1/4 cup salsa, tortilla chip crumbs, 2 teaspoons chili powder, 1/2 teaspoon garlic salt, 1/4 teaspoon cumin; add to ground beef.

4. Shape mixture into 4 meat loaves, flatten slightly. Place one loaf on top of onion.

5. Spoon remaining salsa over meat loaves.

6. Combine potaotes with chiles and remaining spices. Place beside meat loaves.

7. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

8. Bake 30-35 minutes on a cookie sheet or grill 18-22 minutes in covered gill.

9. Sprinkle with cheese before serving, if desired.



Calories: 350.0
Fat grams: 12.8
Fiber grams: 5.1

W/W Points: 7

IF YOU OMIT THE CHEESE BUT CONTINUE TO USE THE 92% LEAN GROUND BEEF THE FOLLOWING NUTRITIONAL INFORMATION IS PROVIDED:

Calories: 270.0
Fat grams: 7.8
Fiber grams: 5.1

W/W Points: 5

NOTE: I had posted this recipe before I made it, because I thought you guys would enjoy it...it was a great recipe! I did do some modifications, though...I chopped the onion finely and added it to the meatloaf mixture to give it some more bulk. I also didn't measure the spices, but just kind of dumped by intuition,and I think I ended up using more cumin and chili powder than were called for. It was fantastic, so don't be afraid to adjust the seasoning to your own taste! This is pretty heavy by itself and really didn't need cheese on it at all, so I used the cheese to put on my broccoli -- that way, hubby and Aaron would eat the broccoli, too. All in all, this is a fantastic recipe, one that I will be making at least once a month -- no clean-up is the best part!!!

Jayne.... that sounds good... I'm SO going to try it.

Here's my quesadilla recipe:

:

2 Manny's Fat Free Flour Tortillas (2 points)
1/4 package louis rich pre-cooked chicken strips (1 point)
1/4 cup sargento cheese (2 points)
scallions (free)
salsa (free)
fat free sour cream (free for 2 tbsp)
jalapenos (free)

I use the Can't Believe it's Not Butter Spray.. and grill it in a skillet.

What I do is.... put the quesadillla together.... spraying each side of the tortilla with the butter spray. Then I coat the skillet in the spray and turn the burner on high, while I microwave the quesadilla for about 1 min 25 seconds.... then I put the quesadilla in the skillet and cook each side for about 30 seconds... this way, the inside is melted from the microwave and the outside has that grilled taste. Mmmmmm. I have these at least once a week... sometimes 3-4 times a week. I top it off with sour cream. (ff of course)

Lisa

3/4 teaspoon garlic powder
1 cup pretzels
1 1/2 teaspoons seasoned salt
3 cups Rice Chex® cereal
3 cups Corn Chex® cereal
1 cup garlic-flavor bite-size fat-free bagel chips or regular-size fat-free
bagel chips, broken into 1-inch pieces
2 tablespoons worcestershire sauce
3 cups Wheat Chex® cereal
3 tablespoons margarine or butter*
1/2 teaspoon onion powder





Heat oven to 250°. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually
stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
12 cups snack. *Do not use spread or tub products.


Microwave Directions: Melt margarine in large microwavable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.


Important: Because microwaves cook differently, time is approximate.


1 serving (1/2 cup): 70 calories (15 calories from fat); 2 g fat (0 g
saturated); 0 mg cholesterol; 270 mg sodium; 13 g carbohydrate (1 g fiber);
2g protein.

Cinnamon Raisin Waffles
8 servings

Ingredients
3 tbsp. granulated sugar
1/2 tsp. Cinnamon
2 cups unbleached flour
1 1/2 tbs. baking powder
1/2 tsp. baking soda
1/2 cup granulated sugar
1 tsp. Cinnamon
2 whole egg whites -- slightly beaten
1 3/4 cup Fat-Free Buttermilk -- * see note
1/4 cup fat-free sour cream
2 tbs. maple syrup
1 tsp. pure vanilla extract
1/2 tsp. orange extract
1/2 cup raisins

Instructions
Prepare waffle iron with cooking spray and heat up. In a small bowl, combine three tablespoons sugar and half teaspoon cinnamon; set aside. In a mixing bowl, combine flour, baking powder, baking soda, remaining sugar and cinnamon. In another mixing bowl, combine egg whites, buttermilk, sour cream, maple syrup, vanilla, orange extract, and raisins. Mix dry ingredients with wet ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter. Sprinkle sugar and cinnamon mixture over waffles.

218 Calories; 1g Fat (4% calories from fat); 5g Protein; 54g Carbohydrate; 1mg Cholesterol; 373mg Sodium
WW Pts: 4
Notes: Fat-Free Buttermilk: Combine 4 teaspoons vinegar with enough skim milk to equal 1 3/4 cups; let stand 5 minutes.