1 each Red and Green peppers chopped
1 onion
garlic
2 TBS. olive oil
2 14 oz cans cajun tomatoes
1 6 oz can tomato paste
1 tsp sugar
1 lb. shrimp (or chicken)
rice or pasta

saute chopped peppers, onion, and garlic in olive oil until tender. Add canned tomatoes and tomato paste and sugar bring to simmer and simmer 8 minutes add shrimp cook 8- 10 minutes more. serve over rice or pasta.


This is wonderful

I made these tonight for dinner. Yummy!

I don't eat mushrooms so I left them out and I didn't have an orange so I omitted the zest and juice. I will absolutely make this again.

Updated to say --- after eating them the first time I thought they could use a little more zing, so I added a little bit of crushed red pepper when I heated up the leftovers and that hit the spot!

Barbecued Chinese Chicken Lettuce Wraps Recipe courtesy Rachael Ray

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings
User Rating:

2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Healthy Habits Recipe


Chocolate Chip Zucchini Bread

3/4 c. sugar
3 T. canola oil
2 eggs or 4 egg whites
1 c. applesauce
2 T. unsweetened cocoa
1 1/4 t. baking soda
1 t. ground cinnamon
1/4 t. salt
1 1/2 c. shredded zucchini, about 1 medium
1/2c. semisweet chocolate chips

cooking spray

1. Preheat oven to 350 degrees
2. Place first 3 ingredients in a large bowl, beat with a mixer at low speed until well blendede. Stir in applesauce.
3. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour and next 4 ingredients, stirring well with a whisk. Add flour mixture to sugar mixture, beating until moist. Stir in zucchini and chocolate chips. Spoon batter into a 9x5-inch loaf pan or muffin tin, coated with cooking spray. Bake at 350 dregrees for 1 hour, for loaf, or 20-30 minutes for muffins or until a wooden pick inserted into the center comes out clean. Cool in pan for 10 minutes and remove from pan. Makes 16 servings.

calories 161, 5 g. fat, or less if you use egg whites, 1.4 g fiber.


Thai Peanut Chicken

1/4c. Fat Free Catalina Dressing, divided
1 lb. boneless skinless chicken breast
1 1/2c. water
2 T. soy sauce
1 c. chicken broth
1 T. peanut butter
1/2 lb. whole wheat spaghetti, broken in half, uncooked
2 c. broccoli florets
1 c. thin carrot slices

Heat 2 T. of dressing in a large skillet on medium heat. Add chicken, cook until no longer pink.

Add remaining 2 T. dressing, 1 1/2c. water, chicken broth, soy sauce, and peanut butter, mix well. Bring to a boil. Add spaghetti, cover. Reduce to medium-low heat for 5 minutes.

Stir in broccoli and carrots, cover. Simmer 4 - 6 minutes, or until spaghetti is tender. Serve immediately or refrigerate and serve chilled.


Penne with Tomatoes, Olives, & Capers

Total Time: 20 minutes

1 T. olive oil
1/4 t. crushed red pepper
3 garlic cloves, finely chopped
3 c. chopped plum tomatoes, abouth 1 3/4lbs.
1/2 c. chopped kalamata olives
1 1/2T. capers
1/4 t. salt
6 c. hot cooked penne
3/4c. grated fresh Parmesan
3 T. chopped fresh basil

1. Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic, saute 30 seconds. Add tomato, olives, capers, and salt. Reduce heat, and simmer 8 minutes, stirring occasionally. Add pasta to pan, tossing gently to coat; cook 1 minute or until throughly heated. Remove from heat. Sprinkle with cheese and basil. Makes 4 servings.

484 calories, 15 grams of fat, protein 19g, fiber 4g


Vanilla Honey-Nut Smoothie

2 c. vanilla low-fat frozen yogurt
1/2 c. vanilla soy milk
1/2 c. skim milk
1/3 c. cubed soft silken tofu
1 T. creamy peanut butter
1 T. honey
1 T. ground flaxseed

Combine the first 6 ingredients in a blender, process until smooth. Sprinkle with flaxseed. Yield: 3 servings

270 calories, 9g fat, 250mg calcium


Strawberry Salsa

1 pint fresh strawberries, washed, capped and chopped
1 mango, peeled, seeded, and chopped
2 kiwi fruit, peeled and chopped
1 Granny Smith apple, cored and chopped
1 T. brown sugar
1/4 tsp. lemon juice

Combine fruit in a medium bowl. Mix brown sugar and lemon juice. Add to fruit, and toss well. Refrigerate.

Serve with baked chicken, pork, or fish. Makes 3 cups. Serving size 1/2 cup. 6 servings.

per serving 71 calories, 0.4 grams fat, 0.8 grams protein, 17.8 grams of carbs, 3.2 grams of fiber, 0 milligrams of cholesterol

Easy Taco Salad Dinner

1 lb. Extra Lean Ground Beef
1 pkg. Taco Seasoning
1/2 Medium Onion Chopped
2 c. 2% Shredded Cheddar Cheese
1 Bag Romaine Salad Mix
1 c. Just Too Good French Dressing or Fat Free Catalina
1 can Chili Beans
1 Small Can Sliced Olives
1 Bunch Green Onions Chopped
1 c. Frozen Corn Thawed
3 Medium Tomatoes Chopped
1 Bag Wow Tortilla Chips or Baked Corn Chips

1. Brown extra lean hamburger meat on medium heat in a non stick skillet until cooked through, drain in a colander, and rinse with hot water. Wipe grease from nonstick skillet and return meat to skillet adding onion and taco seasoing. Cook meat according to directions on seasoning. Set aside.

2. While preparing meat mix all other ingredients in a large bowl except chips.

3. On each plate or bowl place a handful of chips in the bottom and top with salad mixture, then top with meat mixture. Garnish with salsa and a chip. Makes 4 large servings.

Berry Coffee Cake

1/2 c. Low-fat Buttermilk
1/3c. Brown Sugar
2 T. Canola Oil
1 t. Vanilla
1 Egg
1 c. Whole Wheat Flour
1/2 t. Baking Soda
1/2 t. Cinnamon
1/8 t. Salt
1 c. Berries (Blueberries, Raspberries, Strawberries, Blackberries)
1/4 c. Low-fat Granola

1. Preheat oven to 350 degrees and spray a spring form pan with non-cooking spray.
2. Mix all dry ingredients except granola and berries and set aside. In a separate bowl mix together buttermilk, oil, vanilla, egg, and brown sugar.
3. Combine both bowls and fold in half of the berries.
4. Pour batter into the spring form pan and top with the granola and berries.
5. Bake for 25-30 minutes.

160 calories and 5 g. of fat

Zesty Orange Chicken Pasta Salad

1 cup MIRACLE WHIP FREE Nonfat Dressing
1/2 cup orange juice
2 tsp. dried basil leaves
1/4 tsp. ground ginger
4 boneless skinless chicken breast halves (about 1-1/4 lb.), cooked, cubed
2 cups rotini pasta pasta, cooked, drained
1 can (11 oz.) mandarin orange segments, drained
1/2 cup chopped pecans

MIX dressing, juice and seasonings in large bowl.

ADD remaining ingredients; mix lightly. Refrigerate several hours or until chilled.

BBQ Sauce

Makes 4 Cups (32 oz) (or 42-3/4 oz. servings)

Preparation Time 45 minutes

One serving is ¾ oz

Best if refrigerated overnight before using


1 Tbsp. Canola or Extra Virgin Olive Oil
1 cup Onion, minced
2 Garlic Cloves, minced
2 Beef Bouillon Cubes
1/2 cup Hot Water
3 (6oz.) cans Tomato Paste, divided
1 cup Sugar
3/4 cup Worcestershire Sauce
3/4 cup Dijon Mustard
3 Tbsp. Liquid Smoke, hickory flavored
1 tsp. Salt
1/2 cup Cider Vinegar
1 Tbsp. Tabasco (+ 1 tsp. for spicier sauce)

Directions:

Place oil in a large saucepan.
Add onions and garlic.
Sauté over medium heat until translucent (approx 2-3 min.).
Mix the bouillon and water until partially dissolved.
Add bouillon mixture and all remaining ingredients to the saucepan.
Stir well using a wire whisk.
Simmer, uncovered, 25-30 min. to allow flavors to meld.
Stir frequently.
Refrigerate overnight in a non-metallic container.
Sauce is best if prepared a day before using.
Keeps well, refrigerated, for 1 week.


Grilled Fish Tacos

1/4 cup A.1. Original Steak Sauce
1 seedless orange, peeled, white membrane removed and sectioned
1 jalapeño pepper, seeded, deveined and chopped
1-1/2 lb. firm white fish filets, such as grouper, halibut or red snapper
1/2 cup chopped green onions
1/4 cup orange juice
2 Tbsp. finely chopped cilantro
6 TACO BELL HOME ORIGINALS Flour Tortillas, warmed

PLACE steak sauce, oranges and jalapeno pepper in blender container; cover. Blend on high speed 2 min. or until well blended. Reserve 1/4 cup of the steak sauce mixture. Pour remaining steak sauce mixture over fish in resealable plastic bag; seal bag. Refrigerate 20 min. to marinate.

PREHEAT grill to medium-high heat. Remove fish from marinade; discard marinade. Grill fish 4 min.; turn over. Grill an additional 2 min. or until fish flakes easily with fork. Remove fish from grill; let stand 5 min.

MEANWHILE, mix 1/4 cup reserved steak sauce mixture, onions, orange juice and cilantro. Spoon onto half of each tortilla. Top tortillas evenly with fish; fold in half.

Makes 6 servings, 230 calories, 4 grams of fat

Jicama and Sweet Red Pepper Salad

1 (1/2lb.) Jicama, peeled & corsely grated
1 red pepper, seeded and cut into strips
2 scallions, thinely sliced
2 t. chopped cilantro
Juice of 1 lime
1 t. sugar
1/2 t. salt
1/2 t. hot-pepper sauce
1 T. vegetable oil

1. Combine the jicama, bell pepper, scallions, and cilantro in a salad bowl.
2. To prepare the dressing, whisk together the lime juice, sugar, salt, and
hot-pepper sauce in a bowl, gradually whisk in the oil until blended.
3. Drizzle the dressing over the salad, toss to coat. Cover and
refrigerate at least one hour or up to four before serving, to allow the
flavors to blend.

Makes 8 servings, 35 calories, 2g. fat, 4g. carb, 2g. fiber

Shrimp Ceviche

1 lb. cooked frozen shrimp (36-45 count), thawed, drained, chopped
1 cup fresh lime juice
1/2 cup KRAFT Zesty Italian Dressing
1 red pepper, seeded, chopped
1 celery stalk, chopped
1 Tbsp. chopped cilantro
Tortilla chips

Place shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinate.

Drain shrimp mixture; discard marinade. Spoon 1 tsp. of the shrimp mixture onto each tortilla chip. Serve immediately.

Lowfat Egg Salad

2 hard-cooked eggs, chopped
2 hard-cooked egg whites, chopped
1/2 cup shredded carrot
1/4 cup finely chopped celery
1/4 cup KRAFT Mayo Light Mayonnaise
1/2 tsp. yellow mustard
1/8 tsp. black pepper
Dash salt
8 slices whole wheat bread
4 leaves romaine lettuce

Mix eggs, egg whites, carrot, celery, mayo, mustard and seasonings.

Spread 4 of the bread slices with egg mixture; top with lettuce and remaining bread slices.

Easy Pasta Pizza

8 oz. spaghetti, cooked, drained
1 egg, beaten
1/4 cup fat free milk
1/2 lb. extra lean ground beef
1 can (14 oz.) tomato sauce, no salt added
1 envelope GOOD SEASONS Garlic & Herb Salad Dressing Mix
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

Toss spaghetti, egg and milk in large bowl. Spread evenly in greased 12-inch pizza pan.

Brown meat in medium skillet; drain. Stir in tomato sauce and salad dressing mix. Spoon over spaghetti crust. Sprinkle with cheese.

Bake at 350°F for 20 to 25 minutes or until cheese is melted.


Taco Rice Skillet

1 1/2 lbs. ground beef or turkey
1 1/2 c. uncooked rice
4 c. water
1 c. chopped onion
3 to 4 t. chili powder
3 c. chopped tomatoes, fresh or canned
3 c. shredded cheese
1 1/2 c. shredded lettuce
salsa, fat free sour cream, guacamole, black olives, or baked tortilla chips to garnish

1. Brown beef in large skillet. Drain and rinse to remove fat.
2. Add rice, onion, and chili powder. Simmer over low heat until rice is cooked about 25 minutes.
3. Stir in tomatoes.
4. Serve on plates. Sprinkle with cheese, then lettuce on top. Serve with taco sauce or other garnishes.

426 calories, 30g. protein, 18g. fat, 211 mg. calcium


Fruity Pasta Salad

1 1lb. pkg. bow tie pasta
8 oz. fresh sugar snap peas, trimmed, (2 1/2 c.)
3 c. honeydew melon
1 c. reduced fat poppyseed dressing
1 1/2t. finely shredded orange peel
4 c. strawberries, hulled and quartered
1 1/2c. honey-roasted cashews

1. In a dutch oven cook pasta according to directions, adding the pea pods to the pasta the last 1 minute of cooking. Drain pasta and pea pods. Rinse with cold water and drain again. Transfer to a very large mixing bowl. Add melon and toss to combine.

2. Add dressing and orange peel to pasta mixture, cover and chill up to 24 hours.

3. To serve gently stir in strawberries and cashews. If necessary, stir in 1/2 c. extra dressing. Makes 25 servings.


Lowfat Oatmeal Cookies

1 c. applesauce, unsweetened
2 eggs
3/4 c. brown sugar
3/4 c. sugar
1 t. vanilla
2 c. flour
1 t. baking soda
1 1/2 t. cinnamon
1/4 t. nutmeg
3 c. c. oatmeal, uncooked

1 Preheat oven to 340 degrees. Grease baking sheet with cooking spray.
2. Mix applesauce, eggs, brown and white sugar with applesauce. Beat until light and fluffy.
3. Combine all dry ingredients except oatmeal. Gradually add to wet mixture and then stir in oatmeal.
4. Drop batter onto greased cookie sheet. Bake for 8 to 10 minutes or until golden brown.


Two Cheese pizza

4 servings

Whole wheat flour
1 can (10oz) refrigeraed pizza crust
2 T. olive oil
1/2 c. lowfat ricotta cheese
1/2 t. dried basil
1 small onion, minced
2 gloves garlic, minced
4 oz. shredded part-skim mozzarella cheese
2 c. chopped mushrooms
1 large red pepper, cut into strips

1. Preheat oven to 425 degrees.
2. Spread whole-wheat flour over work surface. roll out dough with rolling pin to desired crust thickness.
3. Coat cookie sheet with cooking spray. Transfer pizza crust to cookie sheet. Brush the top with olive oil.
4. Mix the ricotta with the dried basil, onion, and garlic; spread this mixture over crust.
5. sprinkle crust with mozzarella cheese. Top cheese with mushrooms and peppers.
6. Bake a 425 degrees for 13-15 minutes until cheese melts and crust is deep golden brown.

Cut into 8 slices.

2 slices, 351 calories, 34g carbohydrates, 18g protein, 16 g fat.

servings from grain/beans/starchy vegetable group=2

servings from meat group=1

servings from fat=1 1/2

Fruited Chicken Salad

4 cups diced, cooked chicken
3 stalks of celery, finely chopped
1 small green pepper, diced
1/2 onion, chopped fine
1/2 t fresh rosemary, chopped very fine
3/4 - 1 c of mayonnaise (depends on how moist you want it)
2 t prepared yellow mustard
15 grapes, cut in half
1/2 c chopped pecans
1/2 t salt
1/2 t pepper

One yellow, orange or red sweet pepper per person.

Leaf lettuce

Combine all ingredients except the yellow.....peppers. Toss to coat and cover and put into refrigerator to cool.

Wash peppers. Cut off the top of the pepper and reserve to use as a hat for presentation. If the bottom isn't stable and pepper would not sit upright, cut the bottom of the pepper to make stable.

Place a couple of lettuce leaves on a plate and then add a pepper. Fill with chicken salad. Top with pepper hat, at an angle and serve.



Corn and Black Bean Lettuce Bundles

1(19 oz ) can black beans, rinsed and drained
½ cup corn kernels
½ red bell pepper, seeded and chopped
4 scallions, sliced
¼ cup chopped fresh cilantro
2 Tbsp. Fresh lime juice
2 tsp. Olive Oil
1 tsp. Ground cumin
1 garlic clove, chopped
½ tsp. Salt
1 head Boston Lettuce, cleaned

1. In a medium bowl, combine the beans corn, bell pepper, scallions, cilantro, Lime juice, oil, cumin, garlic, and salt. Refrigerate, covered, at least 1 hour to allow flavors to blend.

2. Place a lettuce leaf on a work surface and spoon about 1/3 cup of the bean mixture down the center. Fold one side of the leaf just past the center, so the filling is covered. Fold the other side of the leaf to overlap the first side. Repeat, using all of the bean mixture, making a total of eight bundles.

1 Cup Chunky Peanut Butter
1egg
1 cup splenda
mix well roll in 1 inch balls put on cookie sheet press with fork Bake at 375 till done about 12 minutes.
Very yummy

I posted this yesterday, sunday so I could say I did the right thing on the right day, but I must have just previewed it and not saved it, cause later it wasn't there, and it still isn't here.

This wonderful receipe if from SIWAOASIS who posts on the WAY OVER 40 thread. They are 1 WW point each,

Angel Macaroons

1 pkg One Step angel food cake mix
1/2 C water
1 1/2 tsp almond extract
1 (7 oz) pkg coconut (2 C)

Heat oven to 350. Cover baking sheet w/foil and grease lightly. Blend cake mix, water and almond for 1/2 minute on low speed. Beat 1 minute on medium speed. Scrape bowl and fold in coconut. Drop by tsp 3 in apart on foil. Bake 8-10 mins until set/ Cool thoroughly before removing from foil. approx 6 doz

Too easy and SOOOO good! pretty too

When I tried them, I decided they were too thick so I added more water. BIG MISTAKE, so after a couple of pans, I added more coconut and they were much better, so make sure the dough is really stiff!

Pumpkin Chocolate Chip Cookies

Makes 2 dozen

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions:

1 Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl,
stir together flour, baking powder, ground cinnamon, and salt. Dissolve the
baking soda with the milk and stir in. Add flour mixture to pumpkin mixture
and mix well.
2 Add vanilla, chocolate chips and nuts.
3 Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175
degrees C) for approximately 10 minutes or until lightly brown and firm.

These are wonderful cookies...although I experimented and used whole wheat flour and Splenda for the sugar, it dramatically cuts down carbs and calories. Enjoy!

Spinach Salad With Cottage Cheese


Makes 8 servings

Hands on: 8 minutes

To toast pecans, place them on a baking sheet in a 450-degree oven for about 5 minutes, stirring once halfway through.

1/4 cup sugar

3 tablespoons white wine vinegar

2 teaspoons prepared horseradish

1/2 teaspoon salt

1/2 teaspoon ground mustard

1 (10-ounce) package washed fresh spinach leaves

1 (12-ounce) carton fat-free (or low-fat) cottage cheese

1/2 cup toasted pecan halves

In a small container with a tight-fitting lid, combine the sugar, vinegar, horseradish, salt and mustard. Close the lid and shake to combine. In a large serving bowl, layer half the spinach, half the cottage cheese and half the pecans. Repeat layers. Drizzle dressing over salad, toss and serve immediately.

Per serving: 105 calories (percent of calories from fat, 38), 7 grams protein, 10 grams carbohydrates, 2 grams fiber, 5 grams fat (trace saturated fat), 2 milligrams cholesterol, 278 milligrams sodium.

Greek Meatballs

A hearty meal the whole family will love

by Paul Piccuito

2 c cooked brown rice
¾ tsp dried oregano
¼ c reduced-fat crumbled feta cheese
1 lb lean organic or grass-fed ground beef (or lean ground turkey)
2 med zucchini (1 lb), cut into thin slices
1 c bottled marinara sauce

1. Preheat oven to 450°F. In large bowl, combine rice, oregano, and 2 tablespoons of feta. Stir in beef until combined.

2. Scatter zucchini in 13" x 9" baking dish in single layer. Using a small ice cream scoop, shape meat mixture into sixteen 1 1/2" balls. Place meatballs on top of zucchini, and drizzle with marinara sauce.

3. Cover with foil. Bake 22 minutes or until meatballs are cooked through.

4. Uncover, and top with remaining feta. Let sit in oven until feta melts, about 1 minute.

Makes 4 servings

Per Serving: 370 cal, 29 g pro, 32 g carb, 13 g fat, 5 g sat fat, 44 mg chol, 5 g fiber, 433 mg sodium

Prep Time: 7 minutes

Cooking Time: 23 minutes

Crockpot Pizza Soup .... this stuff kicks butt! YUMMY

1 16 oz can crushed tomatoes (can sub stewed or whole)
2 16 oz beef broth (can sub boullion)
1 16 oz mushrooms (can use fresh if desired)
1 med green pepper diced
1 small onion diced
1 cup freshly grated mozzerella cheese
1/4 cup grated parmesan cheese
1 lb. Italian sausage
1/2 lb pepperoni (thinly sliced)
1 tsp garlic powder
2 tsp oregano
2 tsp Italian seasoning

1. Brown and crumble the sausage in a fry pan, drain grease and put in crockpot.
2. Add all other ingredients to crockpot except the cheeses.
3. Cook in slow cooker on med for 8 hrs.
4. Spoon into bowls and sprinkle cheese on top

Yield 8 servings 3.8 carbs per serving

Praline Pumpkin Cake

POINTS® value: 5
Servings: 16
Preparation Time: 15 min
Cooking Time: 60 min
Level of Difficulty: Easy

Ingredients:

1 serving cooking spray (5 one-second sprays per serving)
15 oz canned pumpkin
12 oz fat-free evaporated milk
1/4 cup fat-free egg substitute
1/2 cup sugar
4 tsp pumpkin pie spice
18 1/4 oz unprepared white cake mix, 1 package
1/2 cup pecan halves, chopped
1/4 cup reduced-calorie margarine, melted

Instructions:

Preheat oven to 350°F. Coat bottom and sides of a 13 x 9 x 2-inch baking pan with cooking spray.

Stir pumpkin, milk, egg substitute, sugar and pumpkin pie spice together in a medium bowl until smooth; pour into pan. Sprinkle dry cake mix over pumpkin mixture and gently press it into pumpkin mixture to moisten. Sprinkle cake with pecans and then drizzle margarine evenly over top.

Bake, uncovered, until knife inserted in center of cake comes out clean, about 50 to 60 minutes. Cool completely before slicing into 16 pieces.

This recipe was taken from the Weight Watchers website 11/16/04.

Pumpkin Pie with Phyllo Dough

Was | POINTS value of 8
Now | POINTS value of 3
Servings | 8
Preparation Time | 20 min
Cooking Time | 60 min
Level of Difficulty | Moderate

4 serving cooking spray (5 one-second sprays per serving)
4 sheet phyllo dough
1/2 cup dark brown sugar
1/4 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cornstarch
1/8 tsp table salt
1 1/2 cup canned pumpkin, puree
1 1/2 cup fat-free evaporated milk
1/2 cup fat-free egg substitute
1 tsp vanilla extract


Instructions


Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray.


Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet's corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes.


Whisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients.


Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 pieces.



Chef Tips

We renovated Pumpkin Pie by:


Replacing a butter-laden crust with layers of light, crispy phyllo dough.


Using fat-free egg substitute instead of whole eggs.


Using vanilla extract — with a POINTS value of 0 — for sweetness.

ONE-BOWL PUMPKIN PIE from WW Magazine Nov/Dec 2004

1 - 15 oz can pumpkin
1/3 c packed dark brown sugar
2 t pumpkin pie spice
2/3 c evaporated fat-free milk
1/2 c fat-free egg substitue
1- 9" frozen deep dish pie crust, thawed

1. Adjust the rack in the middle of the oven and preheat to 425*

2. Whisk together the pumpkin, brn sugar and pie spice in large bowl until smooth. Blend in the milk and egg substitue. Pour inot the pie shell and bake until knife inserted into the center comes out clean, about 1 hour. Cool on rack for 2 hours, serve at once or cover and refrigerate. If refrigerated, let it reach room temperature before serving.

1/8th of pie + 226 cal, 11 g fat, 28 g carb, 2 g fiber, 5 g protein. Points value = 5

I thought you could use this for Thanksgiving.
Here's a chicken recipe that also includes the use of popcorn as a
stuffing. Imagine that! When I found this recipe, I thought it was
perfect for people like me, who just aren't sure how to tell when poultry is
thoroughly cooked, but not dried out.
Give this a try:

BAKED STUFFED CHICKEN
6 - 7 lb. chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHERS LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees.
Brush chicken well with melted butter, salt, and pepper.
Fill cavity with stuffing and popcorn.

Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds.

When the chicken's hiney blows the oven door open and the chicken
flies across the room, it's done.

And you thought I couldn't cook!