RECIPES - March 12th

Heavenly Deviled Eggs



12 large eggs

3/4 cup non-fat sour cream

2 scallions, finely chopped

1/3 cup finely chopped green bell pepper

1/3 cup finely chopped red bell pepper

2 teaspoons Dijon mustard

1/2 teaspoon salt

3 tablespoons finely chopped parsley

Paprika for dusting



Bring eggs and cold water to a full boil in a large saucepan. Remove from heat, cover and let stand for 15 minutes. Drain eggs and rinse under cold water to cool them. Peel eggs, then cut lengthwise in half and remove yolks. Discard 8 yolks. Arrange 20 egg white halves on platter. Chop remaining 4 egg white halves finely. Mash 4 egg yolks with a fork. Transfer whites and yolks to a medium bowl. Stir in sour cream, scallions, green and red peppers, mustard, and salt. Pipe or spoon egg mixture into egg white halves. Sprinkle with parsley and dust with paprika.

Makes 10 servings. Each: 1 POINT



Hawaiian Lemon Cheesecake

2 (8 oz.) packages Philadelphia fat free cream cheese
1 (4 serving) package JELL-O sugar-free instant vanilla pudding mix
1 (4 serving) package JELL-O sugar-free lemon gelatin
2/3 cup Carnation Nonfat Dry Milk Powder
3/4 cup Diet Mountain Dew
1 (8 oz.) can crushed pineapple, packed in fruit juice, well drained and 1/4 cup liquid reserved
3/4 cup Cool Whip Free
1 1/2 tsp. Coconut extract
1 (6 oz.) Keebler graham cracker pie crust
2 Tbsp. Flaked coconut
4 maraschino cherries, halved

In a large bowl, stir cream cheese with a sturdy spoon until soft. Add dry pudding mix, dry gelatin, dry milk powder, Diet Mountain Dew and reserved pineapple liquid. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Free and 1/2 tsp. Coconut extract. Spread mixture into pie crust. Refrigerate while preparing topping. In a medium bowl, combine pineapple, remaining 1/2 cup Cool Whip Free, and remaining 1 tsp. Coconut extract. Spread topping mixture evenly over filling mixture. Evenly sprinkle coconut over topping. Garnish top with maraschino cherry halves. Refrigerate for at least 30 minutes.
Cut into 8 servings. Each: 4 POINTS



Tuna Potato Casserole

1 (10 3/4 oz) can Healthy Request Cream of Celery Soup
1/4 cup no fat sour cream
1/8 tsp. black pepper
3 full cups (16 oz) diced cooked potatoes
1/2 cup finely chopped onion
1 (6 oz) can white tuna, packed in water, drained and flaked

Preheat oven to 375. Spray an 8x8” baking dish with butter-flavored cooking spray. In a large bowl, combine celery soup, sour cream, and black pepper. Add potatoes and onion. Mix well to combine. Stir in tuna. Spread mixture into prepared baking dish. Bake for 30 minutes or until bubbling. Place dish on a wire rack and let set for 5 minutes.

Divide into 4 servings. Each: 4 POINTS

Green Bean-Rice Casserole

1/2 cup finely chopped onion
1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup
3/4 cups reduced fat Cheddar cheese
1 tsp. dried parsley flakes
1 1/2 cups cooked rice
2 cups frozen cut green beans thawed
1/2 cup (2.5 oz) sliced mushrooms, drained
3/4 cup cornflakes, crushed
1/4 cup grated fat free Parmesan cheese

Preheat oven to 350 degrees. Spray 8x8” baking dish with butter flavored Pam. In a large skillet sprayed with butter flavored Pam, saute onion for 5 minutes or until tender. Stir in rice, green beans, and mushrooms. Pour mixture into prepared baking dish. In a small bowl, combine crushed top. Bake for 30 minutes. Place baking dish on a wire rack and let set for 2 to 3 minutes. Cut into 4 servings.
Makes 4 servings. Each: 4 POINTS



Gringo Chili Pie

1 Pillsbury refrigerated unbaked 9” pie crust
8 oz. extra lean ground turkey or beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (16 oz can) red kidney beans rinsed and drained
1 (8 oz can) tomato sauce
2 tsp. Granular Splenda
2 tsp. chili seasoning
3/4 cup shredded reduced fat cheddar cheese

Preheat oven to 425 degrees. Place pie crust in a 9” pie plate sprayed with olive oil flavored Pam. Flute edges and prick bottom and sides with tines of fork. Bake for 9-11 minutes or until lightly browned. Meanwhile, in a large skillet sprayed with olive oil flavored Pam, brown meat, onion, and green pepper. Stir in kidney beans, tomato sauce, Splenda, chili seasonings, and 1/2 cup cheddar cheese. Mix well to combine. Simmer on low until pie crust is browned. Spoon mixture into pie crust. Reduce heat to 350 degrees. Continue baking for 20 minutes. Sprinkle remaining 1/4 cup cheddar cheese over top. Continue baking for 5 to 10 minutes or until cheese melts. Place pie plate on a wire rack and let set for 5 minutes.

Cut into 8 servings. Each: 5 POINTS

Pollo Cacciatore

3/4 lb boneless, skinless chicken breasts, cut into 8 pieces
1/3 cup whole-wheat flour
4 tsp olive oil
2 large scallions, sliced
4 cloves garlic, minced
1 cup quartered small white mushroom caps
1 green bell pepper, thinly sliced
1 can (28 oz) plum tomatoes, cut up, with liquid
1/2 cup light Italian red wine
1/4 tsp ground celery seeds
1/2 tsp Italian herb seasoning
1/4 tsp freshly ground black pepper

Coat the chicken with the flour. Heat 2 teaspoons of the oil in a nonstick skillet over medium-high heat. Add the chicken, and cook until lightly browned, about 5 minutes. Remove to the crockery pot. In the same skillet, heat the remaining oil. Add the scallions, garlic, pepper, and mushrooms and saute until the scallions are translucent, about 3 minutes. Remove to the crockery pot and stir in the tomatoes (with liquid), wine, celery seeds, Italian seasoning and black pepper. Cover and cook on LOW until the chicken is tender and cooked through, 6 to 8 hours.
Makes 4 servings. Each: 6 POINTS


Fast Parsley Potatoes

1 cup fat-free chicken broth
4 large potatoes, cut into 3/4” cubes
1 tsp olive oil
1/4 cup finely snipped fresh parsley
1/4 tsp freshly ground black pepper

Combine the broth and potatoes in the crockery pot. Cover and cook on LOW or HIGH until the potatoes are very tender, 5 to 6 hours on LOW or 3 to 4 hours on HIGH. Using a slotted spoon, remove the potatoes to a serving bowl. Drizzle with the oil and top with the parsley and pepper.
Makes 4 servings. Each: 3 POINTS



Chili Chicken

1 medium onion -- chopped
1 pound boneless skinless chicken breast -- cut into 1" cubes
15 oz black beans, canned
1 bag chili seasoning mix

Saute onions in pan sprayed with Pam. Chop chicken into bite-sized cubes. Add chicken to pan and saute until cooked. Add beans, with their liquid, and chili mix. Stir and let simmer for 10 to 15 minutes. You can add chopped chilis if you like. Serve over rice (extra points).
Makes 4 servings. Each: 4 POINTS



Taco Quiche

1 pound 94% FF ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
2 ounces RF shredded cheese
1/2 cup RF Bisquick
1/2 cup eggbeaters
1 cup FF milk

In a large skillet, cook the beef, onion, green pepper and taco seasoning over medium heat until met is no longer pink; drain. Spread into a 9-in. greased pie plate. Sprinkle with cheese. In a bowl, combine the biscuit mix, eggs and milk; mix well. Pour over the cheese. Bake at 400 for 20-25 minutes or until a knife inserted near the center comes out clean.
Makes 6 servings. Each: 4 POINTS



Brown Cow Slushy

1-1/2 cups fat-free half-and-half
1/2 cup granulated sugar
3 12-ounce bottles of best quality root beer

In a medium mixing bowl, use a hand mixer on low speed to combine the half-and-half and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in root beer. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened and slushy, about 12 to 20 minutes, depending on thickness preferred. Transfer to tall glasses and serve with straws and a maraschino cherry garnish.
Makes 6 servings. Each: 3 POINTS


Pasta and Vegetable Stew

1 pkg (9 oz) Buitoni Refrigerated Three Cheese Tortellini cooked and drained
1 (15 oz) container Buitoni Refrigerated Marinara Sauce
1 (14-1/2 oz) can chicken broth
1 pkg (16 oz) frozen mixed vegetables

Combine sauce and broth in large saucepan. Bring to a boil over medium-high heat. Add vegetables; return to a boil. Reduce heat to low; cover. Cook for 10 to 12 minutes or until vegetables are tender. Stir in pasta; heat through.
Makes 8 servings. Each: 3 POINTS



Acorn Squash with Pepper Rice Stuffing

1 acorn squash (about 1-1/2 lb)
1/4 cup long-grain rice
1 carrot, coarsely shredded
1 small sweet green pepper, chopped
2 cloves garlic, minced
1 tsp turmeric
1/2 cup water
1/2 cup vegetable broth
1/4 cup nonfat sour cream, for garnish
1/4 cup snipped fresh parsley, for garnish

Cut the squash in half lengthwise and remove the seeds. Combine the rice, carrots, peppers, garlic and turmeric, and spoon the mixture into the squash
cavities. Pour the water into the crockery pot, and add the squash halves, cavity-sides up. Pour the broth into the rice mixture in each cavity. Cook on LOW
until the squash and rice are tender, 5 to 7 hours. Serve garnished with the sour cream and parsley.
Makes 4 servings. Each: 2 POINTS



Meatball and Bow Tie Pasta Soup

1/2 lb ground round beef
1/2 cup quick-cooking oats
2 tbsp dried minced onions
2 tsp garlic powder
2 tsp dried basil
1 egg white
1/2 cup grated Parmesan cheese
1 can (15 oz) whole tomatoes, cut up
3 cups fat-free beef broth
1 cup baby carrots, halved lengthwise
1 zucchini, halved lengthwise and sliced 1/2 inch thick
4 ounces bow tie pasta (farfelle)

Combine the beef, oats, 1 teaspoon of the onions, 1/2 tsp of the garlic, 1/2 teaspoon of the basil, egg white, and 1/4 cup of the cheese in a bowl. Shape the mixture into sixteen 1-inch-diameter meatballs. Heat a nonstick skillet over medium-high heat. Add the meatballs and cook until brown, about 8 minutes. Combine the remaining onions, the remaining garlic, the remaining basil, the tomatoes, broth, carrots, zucchini, and meatballs in the crockery pot. Cover and cook on LOW until the meatballs are cooked through and no longer pink and the flavors are blended, 5 to 6 hours. Cook the pasta according to package directions. Drain well and stir into the meatball-vegetable mixture. OUICK TIP: Be sure to form firm meatballs; loosely shaped ones may fall apart during cooking. Divide among 4 bowls and top each serving with the remaining 1/4 cup cheese.
Makes 4 servings. Each: 7 POINTS


Shrimp-Rice Soup

2 cans (14 oz each) fat-free chicken broth
1 small onion, finely chopped
1 celery stalk, thinly sliced
1/8 tsp white pepper
1/4 cup brown rice
1/2 lb medium shrimp, shelled, deveined, and cut into thirds

Combine the broth, onion, celery, pepper, and rice in the crockery pot. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours. During the last hour of cooking, stir in the shrimp. Cover and cook until the shrimp are cooked through and tender, about 1 hour. : To make Chicken-Rice Soup, replace the shrimp with cubed chicken breast. Add the chicken along with the broth and other ingredients.

Makes 4 servings. Each: 3 POINTS



Spinach-and-Rice-Stuffed Tilapia (Talapia is on sale at Weis Market this week!)

1 (10 oz) box frozen chopped spinach, cooked and squeezed to drain
1 cup cooked brown rice
1/2 cup fat-free sour cream
1 tbsp chopped fresh dill
Salt and fresh-ground black pepper, to taste
8 sole or 4 tilapia fillets (about 2 lb total)
Paprika, to taste

Preheat oven to 375 deg F. Combine spinach, rice, salt, pepper, 1/4 cup sour cream and dill in a bowl. Lay the fillets flat on a work surface. Divide filling among fillets placing it in the center of each filet. Roll fillets around filling. Place rolled fillets, seam side down, into a baking dish coated with cooking spray. Sprinkle with paprika. Bake 20 to 25 minutes until lightly browned. Transfer to a serving platter or plates and top with remaining sour cream.
Serves 4. Each: 6 POINTS



Summer Vegetable Soup with Basil and Navy Beans

2 tsp olive oil
2 onions, cut into thin wedges
2 small (about 4 oz each) zucchini, halved lengthwise and sliced 1/2” thick
2 small (about 4 oz each) yellow squash, halved lengthwise and sliced 1/2” thick
4 cloves garlic, minced
2 cups rinsed and drained canned small navy beans
1 can (14 oz) stewed tomatoes
1/2 cup reduced-sodium vegetable broth
1/2 red bell pepper, chopped
1/4 tsp freshly ground black pepper
1/2 cup snipped fresh basil

Heat the oil in a nonstick skillet over medium-high heat. Add the onions, zucchini, squash, and garlic, and saute, stirring, until translucent, 5 to 10 minutes. Combine the beans, tomatoes, broth, bell peppers, and beans in the crockery pot. Cover and cook on LOW or HIGH until the vegetables are tender and the flavors are blended, 4 to 6 hours on LOW or 3 to 4 hours on HIGH. Stir in the black pepper and basil.
Serves 4. Each: 5 POINTS

Bulgur Salad with Chickpeas, Tomatoes and Feta

1 1/2 cups chicken or vegetable stock
1 cup bulgur
1 cup drained and rinsed canned chickpeas
1 cup diced, seeded plum tomatoes
2 ounces low-fat feta cheese, crumbled
1/3 cup chopped green onions, whole onion
1/4 cup chopped fresh mint
1/4 cup chopped fresh Italian parsley
2 teaspoons grated lemon zest
3 tablespoons freshly squeezed lemon juice
4 teaspoons olive oil
1 1/2 teaspoons crushed garlic
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

In a saucepan, bring the stock to a boil. Stir in the bulgur, remove from the heat, cover and let stand until the liquid is absorbed and the bulgur is tender, about 15 to 20 minutes. Fluff with a fork. Let cool. Stir in the chickpeas, tomatoes, feta, green onion, mint, parsley, lemon zest and juice, olive oil, oregano, salt and pepper. Serve warm or at room temperature.
Serves 6. Each: 4 POINTS