Salmon steaks are also way good if you throw a sheet of foil down on the grill or broiler pan, slap the salmon down, and baste with ginger-soy sauce while it cooks. I can't wait to try some of these other ideas though...get away from my one salmon cooking method.

Ingredient List
2 pckgs frozen veggies (I used broccoli, cauliflower, and carrots)
2 cans mushrooms
1 c skim milk
3 tsp cornstarch
4 tsp reduced fat margerine
3 oz cheese whiz (I substituted 3oz LF cheddar cheese soup)
1 pckg dry Hidden Valley Original Ranch dressing

Directions
In small saucepan, combine skim milk, cornstarch, margerine and cheese whiz. Stir until slightly thickened then stir in ranch dressing.

Spray 9X13 pan and layer in all veggies (still frozen). Pour mixture from sauce pan over veggies. Cover and bake at 350 for 40 minutes.

Makes 4 servings (quarter of pan is considered a serving) at 2.5 points per serving.

This is a really yummy low point way to get in some extra veggies, you should try it!

Ingredients:
2 cans Grands biscuits
1 cup sugar (splenda substitute)
1/4 cup cinnamon
1 stick butter (ICBINB Spray substitute)
1/2 cup chopped nuts
1 cup brown sugar
Cut each biscuit in fourths and shake in bag with sugar/cinnamon mixture (save mixture for future use). Arrange in bundt pan that has been sprayed with cooking oil.

Melt butter and mix in brown sugar, bring to a boil and lower heat, cook approximately 2 minutes. Mix in nuts. Pour over biscuits, lifting edges and allowing mixture to reach bottom of pan. Bake 350 degrees for 30 minutes.

Serves: 8

Dump Cake

12 oz frozen blueberries
12 oz frozen raspberries
1 box white cake mix
2 cups diet 7up

Spray 9x13 pan, dump in berries then dump cake mix on top and dump diet 7up on top of cake mix. Do not stir at any time. Bake at 350 covered for 20 minutes then uncover and bake for additional 20 - 30 minutes.

Cake looked kind of funny to me but it is really, really yummy. Very pie without the crust like. Top with a dab of FF cool whip. YUM!

1 lb lean (97) ground beef
2 cloves garlic, minced
2 T (or more to taste) chili powder
1 t (ore more to taste) cumin
1T (or more to taste) garlic salt
1 28 oz can diced tomatoes
1 15 oz can kidney beans
1 onion, chopped
1/2 T dried chiles, ground up in your palm (or youc an substitute 1/4 t cayenne pepper)
2 T tomato paste

Cook ground beef and garlic in a nonstick skillet until browned. Drain fat in a colander, pressing meat down with a spatula to get all fat out. Return meat to pot, and add chili powder, cumin, and garlic salt. Stir to coat meat. Mix tomatoes, beans, onion, chiles, and tomato paste in a slow cooker. Add meat mixture and stir. Cover and cook until flavors blend, about 4-5 hours on high. Garnish with ff sour cream and diced green onions, and serve with baked tortilla chips or saltines (add on those points)

Serves 8
Per serving: 2

And I confess...I love chili, and I think these portion sizes are puny, so I make this serve 4 and take 4 points per serving.

Only 1 point per serving!

2 lb frozen veggies of your choice ( I like California medly)
3 cans FF chicken broth
1 can Ro-Tel (or just diced tomatoes if you don't want spicy)

Dump everything into a pot. Bring to a boil. Let simmer 45 minutes. Add 10 oz lite Velveeta. When it's melted in, you're ready to eat. This is really nummy over a baked potato, too.

Serving size: 1 cup
Points per serving: 1 (!)

What a great way to start off a meal in winter!

1 t canola oil
2 onions, thinly sliced
8 slices turkey bacon, chopped
1 large tomato, chopped
2 c skim milk
2 large eggs
3 egg whites
1/2 t salt
1/2 t dried thyme
16 slices reduced calorite stone-ground wheat bread, cubed ( 1/2" cubes)
6 oz reduced fat Jarlsberg cheese, shredded

Spray a 9 x 13 baking pan with Pam
Heat oil in large nonstick skillet, add onions and bacon. Saute until the onions are softened. Remove from heat and stir in tomatoes. Whisk together milk, eggs, egg whites, salt,a nd thyme in a bowl until blended. Arrange half the bread cubes in baking pan with half the onion mixture and half the cheese. Pour half the milk mixture over the cheese. Repeat with remaining ingredients. Cover and chill at least 1 hour, ideally overnight.

Preheat the oven to 350 degrees. bake, uncovered, until puffed and golden, and a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before serving.

8 servings/5 points per serving

Slow Cooked Beef Burgundy
Points: 7
5 servings of 1 2/3 cup

1/3 cup All Purpose Flour
1 teaspoon salt
1/4 teaspoon pepper
2 lb. cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 (10-oz.) pkg. fresh pearl onions, peeled
1 (8-oz.) pkg. small fresh whole mushrooms
1 garlic clove, minced
1 bay leaf
1 (10 1/2-oz.) can condensed beef consomme
1 1/2 cup water
Fresh oregano, if desired

Directions: 1. In 3 1/2 or 4-quart slow cooker, combine flour, salt, pepper and beef; mix well. Add all remaining ingredients; mix well. 2. Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender. Garnish with oregano.

NUTRITION INFORMATION PER SERVING: Calories340 Fat10g Dietary Fiber3g

Just moving up!
Lori

(NOte) this can be made by hand or in ABM
1-1/3 c water
2 c flour
1c + 2 T wheat bran
1/2c + 2 T whole wheat flour
1-1/2 tsp salt *****
2 tsp instant yeast (if using ABM, if not, use active dry yeast)
2 T vital wheat gluten*****


The book states you will get 12 slices from the loaf @ 112 cal, 1 gr fat, 5 gr fiber... or 1 pt per slice...
I usually get 15 slices per loaf, but still count them as 1 point...
This bread is great! No added fats or sugars! & it tastes great, (not like cardboard! ) & is moist.... It doesn't get very browned ( due to lack of sugar & fats) but this inside is a nice wheat color....)
I do this on the dough cycle of my aBM & bake in a loaf pan @ 350 in oven for 30 min...

Method: Select *dough* setting, then press *start*. The *complete* light will flash when dough is finished.

Preheat oven. Turn dough out onto lightly floured surface.

Thick crust pizza: with lightly floured hands, press dough into a greased 12" pizza pan, forming a high edge. Brush crust with oil and let stand 15 minutes. Spoon tomato sauce or pizza sauce over dough; top with desired topping and cheese. Bake 25-35 minutes or until filling is bubbly and crust is golden.

Thin crust pizza: Divide dough in half. Press each half of dough into a greased 12" pizza pan, forming a 1" high edge. (Follow above directions.) Bake 20-30 minutes.

Note: The recipe made one HUGE pizza for me.


YUM!

Recipes courtesy Kathleen Daelemans (from Cooking Thin on FoodTV)

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

Yield: 4 servings as an entree, 6 to 8 servings as an appetizer
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Dh ,made these for my b-day & he said it was really easy. It must be if he said that since he's not much of a cook! Anyway out batch only made 4 crepes but I don't think DH know what scant means when it comes to cooking. These were delicious.



Crepes:
1/4c All Purpose Flour
1/4c Skim Milk
1/4c Water
1/2Tbsp Sugar
2Tbsp egg substitute
1/2tsp vanilla
1/2Tbsp grated orange rind
pinch salt

Filling:
1 1/2c nonfat whipped topping
1 1/2tsp unsweetened cocoa
1 1/2tsp grated orange rind
1 1/2c sliced raspberries or strawberries

1. Combine all crepe ingredients in a blender & process until smooth. Let batter rest for an hour in fridge. Stir before using.

2. Heat 8" nonstick skillet on medium-high until a drop of water sizzles. Remove pan from heat & spray with nonstick spray. Pour a scant 1/4c batter into skillet & swirl the pan to coat.

3. Return pan to heat & cook for one minute or until crepe is golden brown on bottom & easily releases from pan. Flip & cook until golden brown on bottom, about 15 seconds more. Repest to make 6 crepes, discarding any excess batter.

4. Make filling conbining whipped topping, cocoa, orange rind in a medium bowl. Spread 1/4c along center of each crepe. Roll up & spoon 1/4c of berries on top.

Per Serving (1 filled crepe): 69 calories; 0g Fat; 0mg cholesterol; 44mg sodium; 14g carbohydrates; 1g fiber; 1g protein; 19mg Calcium; 1 WW Point

TIPS: Make sure pan is hot before you begin & use a flexible pancake turner-it will help you flip the crepe without leaving a mushy mess. Unfilled Crepes can be stacked, wrapped & refridgerated for three days or frozen for up to one month.

Whoopie Pies

1 c flour
1/4 c unsweetened cocoa powder
1 t baking soda
1/4 t salt
1/2 c sugar
1/4 c Crisco
1 egg white
1/2 c 1% milk
3/4 marshmallow spread

Preheat oven to 425. Combine flour, cocoa, baking soda, and salt in a small bowl. With an electric mixer at medium speed, beat sugar, shortening, and egg white in a medium bowl until fluffy and well-blended, about 2 minutes. Stir inthe flour mixture, then the milk, until just blended.

Drop the dough by spoonfuls onto large, ungreased baking sheets, making 36 cookies. Bake until top sponges back with lightly touched, 5 - 7 minutes. Cool completely on baking sheet, resting it on a rack. Spoon 2 teaspoons marshmallow spread on the bottoms of half of the cookies. Top with remaining cookies. Store in an airtight container for up to three days.

2 points per pie

note: I like these even better with fat free whipped cream. It doesn't affect the point value. You can even freeze these (with marshmallow or ff whipped cream) for a great ice cream sandwich!

ok so I was making garlic and herb pork chops and I wanted a good Side dish
Initially I wanted pasta but we had NO SAUCE DUM DUM DUUUUM
So I channelled Jayne and I got Creative
I sprayed a "stirfry pan with olive oil spray
sauteed 5 shallots
and (jarred large cut) chopped garlic to taste (I probably used over a table spoon)
4 good sized mushrooms

I warn you I rarely measure but I'll approximate
1 1/2 cups of extra spicy V8
1/4 cup Or to your taste burgundy wine (I used cooking wine so I didnt have to add extra salt)
1 tsp of sugar
allow to cook down a bit
Now my spices got a bit out of hand and I had a happy mistake with dried basil so I'll add the followering and you all use your disgression
Ground peppercorns I just ground it over the pan I love pepper
Onion Powder
dried Basil I confess I probably used 2 tbsp b/c it fell in the pan but it was happy mistake
I let it rest and cooked a half of a box of orzo according todirections
Poured a bit more burgundy into the sauce and tossed the orzo in

it was soo very good andtotally spur of the moment I think next time I will toss in some extra veggies if i have the patience to chop Maybe some egg plant or some Zuchini
4 servings and my fat loving family inhaled it and the only fat with the olive oil
next time I alo want more onions and fresh basil

Key Lime Pie (takes only 5 minutes to prepare)

Ingredients:
1 "Ready Crust" Reduced Fat Graham Cracker Pie Crust
1 pkg.(4 serving size) sugar-free lime gelatin
1/4c. boiling water
2 containers (6 oz.) key lime pie flavor light yogurt
1 container (8 oz.) fat-free whipped topping (thawed)

Servings: 8
3 POINTS per serving

1. In large, heat-resistant bowl, dissolve gelatin in boiling water.
Stir in yogurt with wire whisk. Fold in whipped topping with
wooden spoon.
2. Spread in crust. Refrigerate overnight or at least 2 hours.
3. Garnish as desired. Refrigerate leftovers.

I like to substitute key-lime flavors with strawberry flavors or lemon flavors. You can do so much with this recipe!