RECIPES - APRIL 4th

Slow-Cooker Salsa Chicken



4 boneless, skinless chicken breasts

1 cup salsa

1 package reduced-sodium taco seasoning

1 can reduced-fat cream of mushroom soup

1/2 cup reduced-fat sour cream



Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6-8 hours. Remove from heat and stir in sour cream. Serve with rice.

Makes 6 servings. Each: 4 points (rice is extra points)



Mandarin Orange Cake



1 (18.25 oz) pkg yellow cake mix

4 egg whites

1/2 cup unsweetened applesauce

1 (1.1 oz) can mandarin oranges in juice

1 (3.5 oz) box instant vanilla pudding

1 (20 oz) can crushed pineapple with juice

1 (12 oz) container fat-free whipped topping



Mix cake mix, eggs, applesauce and oranges. Beat on high about 6 minutes. Put in a 9x13” pan, very well greased and floured. Bake 15 minutes at 325 (that’s what the recipe says, but that may be a misprint!) or until cake is done. Let cook. Mix pudding and pineapple with juice, fold in a large tub of whipped topping. Top cake with it.

Makes 18 servings. Each: 4 POINTS



Diet Pop Cake



1 box cake mix (any kind/flavor)

1 can of diet pop (any kind)

1/2 cup unsweetened applesauce



Combine dry cake mix and one can diet pop. Mix well. DO NOT ADD any other ingredients. Pour batter into greased 9x13 pan. Some combination ideas: white cake with diet coke topped with chocolate cool whip; pineapple cake mix with zero sprite drink; lemon cake using diet zero sprite, orange cake with orange diet soda, etc.

Makes 12 servings. Each: 3 POINTS



3 Veggie Stir Fry



1/2 bunch of broccoli flowerets

1/2 medium unpeeled zucchini cut into slivers

1/2 cup sliced fresh mushrooms

1 tablespoon olive oil

1 clove garlic chopped

1/2 cup tomato sauce

1/2 cup water

1 tablespoon cornstarch

Dash of cayenne Pepper

Dash of chili powder

3/4 cup cooked whole wheat spaghetti chopped into smaller pieces



In a deep fry pan or wok heat olive oil. Add veggies and garlic, stir fry 3 minutes. Add water and tomato sauce, continue cooking another minute or two. Mix cornstarch with a little water before adding to the pan. Continue cooking until veggies are crisp tender. Add cayenne and chili powder then cooked pasta.

Makes 4 (3/4 cup) servings. Each: 2 POINTS



Italian Baked Chicken and Pastina



1 cup pastina pasta (or any small pasta)

2 tablespoons olive oil

1/2 cup cubed chicken breast (1” cubes)

1/2 cup diced onion (about 1/2 a small onion)

1 clove garlic, minced

1 (14.5 oz) can diced tomatoes with juice

1 cup shredded mozzarella

1/4 cup chopped fresh flat-leaf parsley

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup bread crumbs

1/4 cup grated Parmesan



Preheat oven to 400. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl. Meanwhile, put the olive oil in a medium sauté pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8x8x2” baking dish. In a small bowl, mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Makes 4 servings. Each: 8 POINTS



Tuna Noodle Casserole



1/2 bag Healthy Harvest Noodles

2 cans tuna packed in water

1 can low-fat cream of celery soup

2-3 tablespoons milk

1/3 cup Swiss cheese

1/3 cup cheddar cheese

Garlic powder, salt, pepper, to taste



Cook noodles, drain, mix together all ingredients. Bake at 350 for 30 minutes. Top with garlic powder, salt, pepper, Parmesan cheese to taste.

Makes 4 serings. Each: 6 POINTS



Vegetarian Potato Soup



1 (16 oz) bag frozen hash browns

1 cup chopped onion

1 (14 oz) can vegetable broth

3 cups water (or less for thicker soup)

1 (10.75 oz) can of each, undiluted: low-fat cream of celery soup and cream of potato soup

2 cups milk

1/4 cup shredded cheddar cheese

Salt and pepper to taste



Combine frozen hash browns, onion, vegetable broth and water in Dutch oven and simmer 30 minutes. Stir in soups, milk, salt, and pepper. Heat thoroughly. (One reviewer said to try it with some red bell pepper and/or cream corn, and another reviewer said it was excellent!)

Makes 2 servings. Each: 5 POINTS



Italian Chicken Stew



1 (28 oz) can Italian-style diced tomatoes

1 can reduced sodium chicken broth

1 cup water

6 boneless skinless chicken breasts (4 oz each), cut into cubes

3 medium potatoes cut into cubes

2 large onions chopped

1 cup diced celery

1 tsp dried marjoram

1/2 tsp black pepper

1 package lima beans (about 10 oz)



In a large stock pan combine tomatoes, broth, and water. Boil over high heat. Add chicken, potatoes, onions, celery, marjoram and pepper. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Add lima beans and return to boil. Cover; reduce heat and simmer until veggies are tender. Serve and enjoy.

Makes 6 servings (4 oz chicken, 1/6 of soup and veggies per person). Each: 5 POINTS



Sooo Yummy Veggie Lasagna

(This recipe listed ingredients that are ounces below in grams – I tried to convert, but may be off some, so improvise!)



2 tbsp. olive oil

2 large chopped onions

2 cups, chopped, raw carrots

1 cups chopped green peppers

1 lb sliced mushrooms, fresh

3 stalks chopped celery

2 large cans of pasta sauce

1 large can of diced tomatoes

1 can of water

2 tbsp basil

1 tbsp oregano

6 cloves garlic

16 oz pkg thawed broccoli

1 cup 1% cottage cheese

3 large fresh eggs

10 oz pkg frozen chopped spinach

12 oz low-fat cheddar cheese.

3 cups zucchini, slice

Box of whole wheat lasagna noodles



Heat oil in a large pot, add the onions and let them cook until they start to brown. Start adding the other veggies in order up until the celery is in. Let them cook for about 10 minutes or so until the mushrooms start to shrink. Add the pasta sauce, tomatoes, water, and seasoning; bring to a boil. Add the thawed frozen broccoli and bring it a boil again. In a bowl, mix the cottage cheese, eggs, spinach, and half of the cheddar cheese. In an ungreased 12x16” lasagna pan, ladle some of the sauce in the bottom of your lasagna pan, a handful of the diced zucchini and then a layer of uncooked whole wheat noodles (about 5 noodles in a row with lots of room between. Then another layer of sauce and a layer of noodles, then on top of the noodles spread the spinach mixture as evenly as possible. Then add the next layer of noodles, then sauce and zucchini until you have no more to layer with. Pour whatever is left of the sauce over the top. Cover this tightly and bake at 350 for about 1-1/2 hours. The noodles will be cooked and the sauce will thicken a little. If the sauce seems too runny, take the covering off and let it bake for a little while. Spread the last of the grated cheese on top and you can sprinkle a little basil on top. Put it back in the oven and let it cook until the cheese starts to brown. (You can have a large, filling portion thanks to the lack of pasta and tons of veggies!)

Makes 20 servings (and freezes well!). Each: 4 POINTS



Stuffed Pepper Soup



1 lb lean ground turkey

2 quarts water

1 quart tomato juice

3 sweet peppers (red or green), diced

1-1/2 cup chili sauce

1 cup uncooked long-grain rice

2 celery ribs, diced

1 large onion, diced

2 garlic cloves, minced

1/2 teaspoon salt



In a large Dutch oven, over medium heat, brown turkey. Add the remaining ingredients and bring to a boil. Reduce heat. Simmer uncovered for 1 hour or until rice is tender.

Makes 16 servings (freezes well). Each: 2 POINTS



Pear Upside-Down Gingerbread Cake

1 lb pear -- peeled, cored, cut lengthwise into 1/4”
2 tablespoons fresh ginger -- grated, divided
1 tablespoon lemon juice
2 tablespoons Splenda
1/2 cup brown sugar
1/8 cup margarine -- softened
1/8 cup unsweetened applesauce
1 large egg
1/2 cup buttermilk, 1%
1/4 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon ground clove
1/4 teaspoon nutmeg

Preheat oven to 350. Coat a 9x2” round cake pan with Pam. Sprinkle with Splenda. Combine pears, 1 tablespoon ginger, and lemon juice. Arrange pears in bottom of pan in a circular pattern. Combine brown sugar and butter in a large bowl. Beat at medium speed of a mixer until well-blended. Beat in egg. Add buttermilk, molasses, 1 tablespoon of ginger, and applesauce until well-blended. Combine flour and next 6 ingredients (through nutmeg). Add flour mixture to butter mixture. Stir until well-blended. Pour over pears. Bake for 40 minutes or until cake springs back when touched lightly in center. Cool 20 minutes in pan on a wire rack. Place a plate sprinkled with Splenda upside-down on top of cake and invert cake on to plate.
Makes 8 servings. Each: 4 POINTS