Here are my family/kid friendly recipes:
* Exported from MasterCook *
Beef, Bean and Cheese Burritos - 6 Points
Recipe By : Kelly Shields
Serving Size : 7 Preparation Time :0:00
Categories : Beef Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 sheets 12 x 18-inch foil
7 98% fat free flour tortillas, large
16 ounces 96% lean ground round
16 ounces fat free refried beans, Old El Paso
1/2 cup chopped onion
1/2 cup salsa
1/4 cup 2% cheddar cheese, Kraft
1. Preheat oven to 450 degrees F.
2. Center one tortilla on each sheet of foil.
3. Combine beef, beans, cheese, onions and salsa.
4. Evenly spoon 1/2 cup of filling onto tortilla. Wrap burrito
style and place seam side down on foil.
5. Bring up sides of foil and double fold. Double fold ends to
form packet, leaving room for heat circulation inside packet.
6. Bake 20 minutes on cookie sheet in oven.
Calories: 298.1
Fat grams: 4.3
Fiber grams: 6.6
W/W Points: 6
Serve with fat-free sour cream, 2% cheddar cheese and additional
salsa if desired (remember the points).
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* Exported from MasterCook *
Kelly's Stuffed Peppers - 6 Points
Recipe By : Kelly Shields
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium green bell pepper
1 cup cooked rice
8 ounces 93% fat-free ground beef
1/2 cup chopped onion
8 ounces tomato sauce
1 cup low fat mozzarella cheese, Precious -- shredded
1. Cut tops off peppers and seed. Place in large saucepan and
cover with water. Bring to a boil, reduce heat and simmer for
5-7 minutes.
2. In large skillet sprayed with nonstick cooking spray brown
beef and onions. Drain.
3. In large bowl combine beef mixture, tomato sauce and rice.
Spoon evenly into peppers.
4. Place peppers in a sprayed casserole dish and bake at 350
degrees F for 20 minutes.
5. Sprinkle cheese evenly over peppers and bake for 5 additional
minutes or unitl cheese is melted.
Calories: 273.9
Fat grams: 9.7
Fiber grams: 2.7
W/W Points: 6
Sometimes I'll add garlic salt, garlic pepper and chili powder
if it is too bland.
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* Exported from MasterCook *
Kelly's Meatloaf
Recipe By : Kelly Shields
Serving Size : 12 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds 93% fat-free ground beef
1 cup bread crumbs
1/4 cup Better'n'Eggs
2 tablespoons Better'n'Eggs
1 medium onion -- chopped
1 1/2 tablespoons worcestershire sauce
1 tablespoon garlic salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon sage
1. Combine all ingredients. Mix well.
2. Press into loaf pan or place 1/3 cup of mixture into each
muffin space on a muffin pan.
3. Bake at 400 degrees F for 30-45 minutes.
Calories: 132.2
Fat grams: 4.7
Fiber grams: 1.0
W/W Points: 3
When I make this I usually do it in a breadloaf pan and use my
bread machine cutting guide to slice it in 12 slices.
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* Exported from MasterCook *
Bar-B-Que Hamburger
Recipe By : Margaret Shields
Serving Size : 12 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound 93% fat-free ground beef
1 medium onion -- chopped
3/4 cup ketchup
1 teaspoon celery seeds
1 tablespoon vinegar
2 tablespoons sugar
1 1/2 teaspoons worcestershire sauce
1 tablespoon mustard
1. Brown ground beef and onion. Drain.
2. Add remaining ingredients and cook for 15 minutes.
Calories: 87.3
Fat grams: 2.8
Fiber grams: 0.4
W/W Points: 1 1/2
Serving Ideas : 12 1/4-cup servings
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* Exported from MasterCook *
Hot Dogs, Elbows and Tomato Soup - 5 Points
Recipe By : Dan Shields
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces elbow macaroni
5 Oscar Mayer Fat-Free Hot Dog
1 can tomato soup, condensed
1 1/2 tablespoons chili powder -- or to taste
1. Bring a pot of water to a full boil.
2. Add elbow and hot dogs and cook until elbows are tender. Drain.
3. Add tomato soup, chili powder to the elbows and hot dogs.
Calories: 256.6
Fat grams: 2.0
Fiber grams: 2.1
W/W Points: 5
If you can tell the difference make your hot dog fat-free and
your kids light or regular.
Serving Ideas : Makes 5 1-cup servings w/1 hot dog each.
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* Exported from MasterCook *
Chicken Lo Mein - 3 Points
Recipe By : Unknown
Serving Size : 5 Preparation Time :0:00
Categories : Poultry Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup green onions -- thinly sliced
1/2 teaspoon ground ginger
8 ounces boneless & skinless chicken breast -- cut in thin strips
1 1/2 cups mushrooms -- thinly sliced
2 cups bean sprouts
2 teaspoons oyster sauce
1 can bamboo shoots, Geisha -- drained
1 can waterchestnuts, China Boy -- drained and sliced
1 can baby sweet corn, Sun Luck -- drained
2 tablespoons soy sauce, low sodium
5 ounces uncooked vermicelli, Creamette
1. In large non-stick skillet sprayed with cooking spray; add
green onions and ginger root. Saute 1 minute.
2. Add chicken and saute for 2 minutes; add mushrooms, bean sprouts,
bamboo shoots and waterchestnuts and cook until vegetables are
tender, about 3-5 minutes.
3. Stir in oyster sauce and soy sauce.
4. Cook vermicelli. Add vermicelli and stir to combine. Cook
until heated through, about 1 minute.
Calories: 216.2
Fat grams: 1.3
Fiber grams: 5.8
W/W Points: 3
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* Exported from MasterCook *
Chicken Creole - 1 Point
Recipe By : Great American Recipes
Serving Size : 7 Preparation Time :0:00
Categories : Other Ethnic Foods Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pieces boneless & skinless chicken breast -- cut in 1/2" cubes
1 teaspoon salt
1/4 teaspoon black pepper
1 cup onion -- finely chopped
1 cup celery -- sliced
1 cup green pepper -- finely chopped
2 cloves garlic -- minced
28 1/2 ounces tomatoes, canned -- crushed
8 ounces tomato sauce
1 cup water
1 tablespoon paprika
1/8 teaspoon cayenne pepper
2 bay leaves
1 tablespoon cornstarch
1 tablespoon water
cooking spray
1. Toss chicken with 1/2 teaspoon salt and black pepper.
2. In a large non-stick skillet sprayed with cooking spray heat
to medium-high. Add chicken and cook about 5 minutes or until
opaque on all sides and slightly golden brown. Remove chicken
and set aside.
3. Spray same skillet with cooking spray again. Add onion, celery,
green pepper and garlic. Saute until tender.
4. Stir in tomatoes, water, paprika, 1/2 teaspoon salt, cayenne
pepper and bay leaves.
5. Bring to a boil.
6. Reduce heat, cover and simmer for about 10-15 minutes.
7. Return chicken to skillet.
8. Blend together 1 tablespoon water and cornstarch. Stir into
chicken mixture.
9. Uncover and simmer 10-15 minutes until chicken is done and
sauce is thickened.
Calories: 92.5
Fat grams: 1.1
Fiber grams: 2.9
W/W Points: 1
Serving Ideas : Serve over rice. Makes 7 1-cup servings. This
freezes well for frozen lunches -- I put 1/2 cup Uncle Ben's
Converted Rice (made without butter) and top with 1 cup of creole
and freeze in a plastic container for 2 1/2 points.
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* Exported from MasterCook *
Herbed Dijon Chicken Strips - 3 Points
Recipe By : Unknown posted by Trinity in 3FC Forum
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fine dry breadcrumbs
2 tablespoons Kraft Fat-Free Cheese Topping
1/2 teaspoon Italian Seasoning
16 ounces boneless & skinless chicken breast
1 1/2 teaspoons dijon mustard
cooking spray
1. Combine first 3 ingredients in a large heavy-duty, zip-top
plastic bag; set aside.
2. Brush chicken breast halves evenly with mustard; cut each
breast into 3 strips.
3. Add chicken to breadcrumb mixture. S eal bag; shake until
chicken is coated.
4. Place chicken strips on rack of a broiler pan coated with
cooking spray. Bake at 400 degrees F for 20 minutes or until
done.
Calories: 163.4
Fat grams: 2.0
Fiber grams: 0.3
W/W Points: 3
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* Exported from MasterCook *
Chicken Tacos - 4 Points
Recipe By : Ortega
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces boneless & skinless chicken breast -- cut in 1/2" cubes
1 package taco seasoning mix
3/4 cup water
12 Rosarita Taco Shells
2 1/2 cups shredded lettuce
1 cup tomatoes -- chopped
6 tablespoons Kraft 2% Cheddar
1. In large non-stick skillet sprayed with cooking spray over
medium-high heat cook chicken for 4-5 minutes or until chicken
is no longer pink in the center.
2. Stir in taco seasoning mix and water. Bring to a boil. Reduce
heat to low; cook, stirring occasionally for 4-5 minutes or until
mixture is thickened.
3. Evenly fill the taco shells with chicken mixture. Top with
lettuce, tomatoes and cheese.
Calories: 202.2
Fat grams: 5.7
Fiber grams: 3.2
W/W Points: 4
Serving Ideas : Serve with salsa. Makes 6 2-taco servings.
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Here are several versions of Mac and Cheese that are all family
and kid friendly:
* Exported from MasterCook *
Kraft Light Deluxe Macaroni & Cheese Dinner - 6 Points
Recipe By : Top Secrets Recipes Lite! Cookbook by Todd Wilbur,
pg
78-79
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups water
1 3/4 cups elbow macaroni -- uncooked
1/3 cup shredded lowfat cheddar cheese -- (2 percent milk)
1/2 cup Cheez Whiz Light
1 tablespoon whole milk
1/2 teaspoon salt
The difference between the "deluxe" version of Kraft's Macaroni
&
Cheese Dinner and the original is the cheese. The deluxe dinner
has an
envelope of cheese sauce, while the original dinner, introduced
to the
nation back in 1937, comes with powdered cheese. The original
Kraft
Macaroni & Cheese Dinner is the most popular packaged dinner
product
around, and one of the top six best-selling of all dry goods
sold in the
supermarket-probably because it only takes about 7 minutes to
prepare,
and a box costs just 70 cents. And who doesn't like macaroni
and cheese?
But it's the deluxe version-the more expensive version-with its
pouch of
gooey, yellow cheese sauce, which Kraft reformulated as a reduced-fat
product in 1997. The new version boasts 50 percent less fat and
10
percent fewer calories than the deluxe original, and tastes just
as good. So
here's a simple clone that requires you to get your hands on
Cheez Whiz
Light, reduced-fat cheddar cheese, and elbow macaroni. Then you're
on
your way to an amazing clone of what cartoon Texan Hank Hill
from the
show King of the Hill refers to as "veggies."
1. Bring 8 cups (2 quarts) of water to a boil over high heat
in a large
saucepan. Add the elbow macaroni to the water and cook for 10
to 12
minutes or until tender, stirring occasionally.
2. As the macaroni boils, prepare the sauce by combining the
cheddar
cheese, Cheez Whiz, and milk in a small saucepan over medium/low
heat.
Stir the cheese mixture often as it heats, so that it does not
burn. Add the
salt. When all of the cheddar cheese has melted and the sauce
is smooth,
cover the pan and set it aside until the macaroni has cooked.
3. When the macaroni is ready, drain the water off, but do not
rinse the
macaroni.
4. Using the same pan you prepared the macaroni in, combine the
macaroni with the cheese sauce and mix well. Serves 4.
TIDBITS: If you would like your macaroni and cheese to have a
color
that is Similar to the happy, fluorescent orange tint of the
original, you
Can add a little paprika-about 1/8 teaspoon-to the cheese sauce
just before
you remove it from the heat.
Serving Size (1 cup)
According to the cookbook:
Per Serving: 290 Calories, 5 g Fat, ?g Fiber
Weight Watcher Points: 6
Using MC nutritional analysis to get fiber grams:
0.6g Fiber
Weight Watcher Points: 6
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* Exported from MasterCook *
Grandpop's Macaroni And Cheese
Recipe By : Cooking Light Magazine, July/August, 1996
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Pastanoodle
Cheese Luncheon
Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter
1 cup sliced mushrooms
3/4 cup diced red bell pepper
1/2 cup finely chopped celery
1/4 cup chopped shallots
3/4 cup part-skim ricotta cheese
1 1/2 teaspoons minced flesh tarragon
--or 1/2 teaspoon dried tarragon
1 teaspoon salt
1 teaspoon granulated tapioca -- optional
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
12 ounces evapotated skim milk
1 large egg -- lightly beaten
4 cups hot cooked elbow macaroni
--about 7 ounces uncooked
cooking spray
1 medium tomato -- 1/4 inch thick
1/4 cup dry breadcrumbs
1/4 cup grated parmesan cheese
1 teaspoon grated lemon rind
1. Preheat oven to 350 oF. 2. Melt butter over medium-high heat
in a
medium nonstick skillet. Add mushrooms, bell pepper, celery,
and
shallots; saute 4 minutes or until tender. Set aside. 3. Combine
ricotta
cheese and next 7 ingredients (ricotta cheese through egg) in
a large bowl;
stir until well-blended. Add mushroom mixture and macaroni; stir
well.
Spoon mixture into a 2-quart casserole coated with cooking spray.
4.
Press tomato slices gently between paper towels until barely
moist.
Arrange tomato slices in a circular pattern over top of macaroni
mixture.
Combine breadcrumbs, Parmesan cheese, and lemon rind in a small
bowl;
stir well. Sprinkle breadcrumb mixture over tomatoes. Bake at
350 oF for
35 minutes or until lightly browned.
Yield: 8 serving.
CALORIES 218 (21% from fat); PROTEIN 12g; FAT 5.2g (sat 2.6g,
mono 1.5g, poly 0.5g); CARB 30.9g; FIBER 1.9g; CHOL 41mg; IRON
2mg; SODIUM 47mg; CALCIUM mg.
WW: 4 pts.
Typos by Gail Shermeyer <
[email protected]>
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* Exported from MasterCook *
Macaroni-and-Cheese Casserole
Recipe By : Quick & Easy Menus - 5 Points
Serving Size : 6 Preparation Time :0:40
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces elbow macaroni -- uncooked
Cooking Spray
1 teaspoon vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup shredded cheddar cheese(4 ounces) -- reduced fat
1 cup fat-free mayonnaise
1/4 teaspoon pepper
1 10 3/4 ounce can red-fat, red-sod. cream of celery soup --
undiluted
1 4 oz. can sliced mushrooms -- drained
1 2 oz. jar diced pimiento -- undrained
1 cup cornflakes cereal -- crushed
1. Preheat oven to 350 degrees F.
2. Cook macaroni according to package directions, omitting salt
and fat;
drain. Rinse macaroni under cold water; drain well, and set aside.
3. Coat a large nonstick skillet with cooking spray; add vegetable
oil, and
place over medium heat until hot. Add onion and bell pepper,
and saute
until tender.
4. Combine sauteed vegetables, macaroni, cheese and next 5 ingredients
in
a large bowl; stir well. Spoon into a 2-quart casserole coated
with cooking
spray. Sprinkle crushed cereal over casserole. Bake, uncovered,
at 350
degrees for 40 minutes. Yield: 6 servings. Points: 5; Exchanges:
1/2
Med-fat Meat, 1 1/2 Starch. Per serving: Cal 258(21% from fat);
Pro
10.6g; Fat 6g(sat 3g); Carb 40.6g; Fib 2g; Chol 14mg; Iron 2mg;
Sod
938mg; Calc 204mg.
MC Formatted by Sue B 5/31/98 and submitted to the WW forum.
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* Exported from MasterCook *
Macaroni and Cheese Casserole - 5 or 6 Points
Recipe By : Cooking Light
Serving Size : 5 Preparation Time :0:00
Categories : Pasta (Main Dishes)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces elbow macaroni -- uncooked
2 cups skim milk
1 cup reduced fat cheddar cheese
10 ounces frozen spinach -- thawed and drained
2 teaspoons worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
3 drops hot pepper sauce
Cooking Spray
1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt
and fat.
3. Combine cornstarch and milk in a medium, heavy saucepan over
medium heat; stir with a whisk. Bring to a boil. Cook 1 minute.
Stir in 1/2
cup cheese and spinach. Reduce heat to low; cook until cheese
melts. Stir
in 1/2 cup cheese; remove from heat. Stir in Worcestershire sauce,
salt,
pepper, and pepper sauce. Combine cheese mixture and pasta; spoon
into
a 2-quart baking dish coated with cooking spray.
4. Bake at 350° for 10 minutes.
Calories: 272.5
Fat grams: 5.3
Fiber grams: 2.8
W/W Points: 5
Serving Ideas : Makes 5 1-cup servings.
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* Exported from MasterCook *
Macaroni and Cheese
Recipe By : 123 Success Recipe Collection - 8 Points
Serving Size : 4 Preparation Time :0:30
Categories : Casseroles Pasta Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups elbow macaroni
1 cup 1% low-fat milk
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded extra-sharp cheddar cheese
3 tablespoons grated Parmesan cheese*
1. Preheat the oven to 350 degrees F. Cook the macaroni according
to
package directions; drain and keep warm.
2. In a large nonstick saucepan, combine the milk, flour, mustard,
salt and
pepper; cook, whisking constantly, until the sauce thickens and
comes to a
boil, 3-4 minutes. Add the cheddar in batches, stirring after
each addition
until it is melted before adding more. Stir in the macaroni.
3. Transfer the mixture to a shallow 1-quart casserole; sprinkle
with the
Parmesan. Bake until golden, about 20 minutes. Increase the oven
temperature to broil; broil 3 minutes. Cool slightly before serving.
Per serving: 344 Calories, 10g. Total Fa(27 % Fat), 5g Sat Fat,
26mg
Choles, 621mg Sodium, 48g Carbo, 1g Fiber, 16g Pro, 292mg Calcium
Formatted by Sue B '97 and submitted to the WW forum.
NOTES : *If you like your macaroni and cheese smooth and creamy,
simply omit the Parmesan(you'll save 1 point) and Step 3.
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* Exported from MasterCook *
Three-Cheese Micro-Macaroni - 6 Points
Recipe By : Favorite Homestyle Recipes
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon reduced-calorie margarine(tub) +
1 teaspoon reduced-calorie margarine(tub)
1 tablespoon minced onion
1 clove elephant garlic* -- minced
3 cups elbow macaroni -- cooked
1/2 cup part-skim ricotta cheese
1 1/2 ounces shredded cheddar cheese
1 tablespoon grated Parmesan cheese +
1 teaspoon grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1. In 2-quart casserole, in microwave oven, melt margarine on
High 30
seconds. Stir in onion and garlic; microwave on High 1 minute.
2. Stir in remaining ingredients, mixing well to combine. Cover
and
microwave on High 3 minutes, until heated through. Let stand
1 minute.
Per Serving: 280 Cal, 14g Pro, 10g Fat, 34g Carbo, 205mg Calcium,
260mg Sod, 26mg Choles, 2g Fiber. Each serving provides: 1 Fat;
1 Pro,
1 1/2 B; 10 Cal.
Points: 6
*Elephant garlic is a larger version of common garlic, which
is less
pungent and milder in flavor. An elephant garlic bulb is about
the size of a
small apple.
MC Formatted by Sue B 8-6-98 and submitted to the WW forum.
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