RECIPES - March 28th----Sorry Late!!!!

Deep Dish Pizza Casserole

1 pound ground round
1 (15-oz) can chunky Italian-style tomato sauce
Cooking Spray
1-1/2 cups (6 oz) part-skim mozzarella cheese, divided
1 (10-oz) Refrigerated Pizza dough

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce, and cook over medium-high heat until thoroughly heated. While meat cooks, coat a 13x9” baking dish with Pam. Unroll pizza crust dough, and press into bottom and up sides of baking dish. Top with meat mixture. Bake, uncovered, at 425 for 12 minutes. Top with cheese, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving
Makes 6 servings. Each: 6 POINTS

Taco Chicken

12 oz cooked boneless, skinless chicken breast
1 cup onion(s)
10 3/4 oz Campbell's 98% Fat-Free Cream Of Mushroom Soup
1 cup fat-free skim milk
1 1/4 oz Old El Paso 40% Less-Sodium Taco Seasoning Mix
2 cup Kraft 2% Finely Shredded Sharp Cheddar Cheese
40 items baked low-fat tortilla chips

Preheat oven to 350. Spray 11x7 baking dish with Pam. Place tortilla chips in bottom of dish and around sides. Mix cooked chicken (cut into pieces or shredded) with chopped onion, soup, milk, Taco seasoning, and 1 cup cheese. Pour chicken mixture over chips. Sprinkle remaining 1 cup cheese over top of casserole. Bake for 15-20 minutes or until thoroughly heated.
Makes 6 servings. Each: 6 POINTS

Creamy Fruit Fluff

1 8 oz pkg. light cream cheese
2/3 cup Splenda
1 10 oz pkg. sweetened sliced strawberries (thawed)
1 20 oz. can crushed pineapple, drained
2 med. ripe bananas, cut into 1/4 inch slices
1 12 oz container frozen fat-free whipped topping

In a large bowl, beat cream cheese and sugar until well-mixed. Stir in strawberries, pineapple, and banana slices. Fold in whipped topping. Spread into a 9x13x2” dish that has been sprayed with Pam. Cover and freeze for up to one month. Remove from freezer 20 minutes before serving.
Makes 12 servings. Each: 2 POINTS

Crunchy Baked Chicken

3/4 oz corn flakes, crushed
1 teaspoon sesame seeds
1/2 teaspoon paprika
dash salt
dash pepper
3 oz uncooked chicken cutlet, pounded thin
1 tablespoon skim milk
2 teaspoons reduced calorie margarine

Combine first four ingredients; set aside . Brush chicken with skim milk, coat with cereal mixture, and place on nonstick baking pan. Dot cutlet with 2 teaspoons of reduced-calorie margarine and bake for 15 minutes at 400 or until done.
Makes 1 serving = 3 POINTS


Lemon Cream Cheese Crunch Bars

1 (8-oz) can Pillsbury Reduced Fat Crescent Rolls
1 (4-serving) package Jello sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package Jello sugar-free lemon gelatin
1 cup Carnation Nonfat Dry Milk Powder
1 1/2 cups water
1 teaspoon coconut extract
1 (8-oz) package Philadelphia fat-free cream cheese, softened
1 1/2 cups raisins
1/4 cup (1 oz) chopped pecans
1/4 cup flaked coconut

Preheat oven to 425. Spray a 9x13” rimmed cookie sheet with butter-flavored Pam. Pat rolls in pan, being sure to seal perforations. Bake for 6-8 minutes or until light golden brown. Place cookie sheet on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine dry pudding mix, dry gelatin, dry milk powder, and water. Cook over medium heat for 6-8 minutes or until mixture thickens and starts to boil, stirring constantly. Remove from heat. Add coconut extract and cream cheese. Mix well using a wire whisk. Fold in raisins, pecans and coconut. Spread mixture evenly over cooled crust. Refrigerate for at least 2 hours. Cut into 24 bars.
Makes 12 servings. Each serving: 3 POINTS

Pineapple Coconut Bars

1 (8 oz.) Can Pillsbury Reduced Fat Crescent Rolls
1 (8 oz.) Package Philadelphia Fat Free Cream Cheese
1/4 Cup Splenda Granular
1/2 teaspoon Coconut Extract
1 (20 oz.) Can Crushed Pineapple, packed in fruit juice, drained, and 1/3
Cup liquid reserved.
1 Cup Water
1 (0.3 oz.) Package Sugar Free Lemon Gelatin
1 (0.8) Package Sugar Free Vanilla Cook and Serve Pudding Mix
3 Tablespoons Coconut Flakes

Preheat oven to 405 degrees. Spray a 9X13 inch rimmed baking pan with butter flavored cooking spray. Pat rolls into prepared baking pan being sure to seal perforations. Bake for 5 to 7 minutes or until light golden brown. Place baking pan on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Add Splenda, coconut extract, and pineapple. Spread mixture evenly over cooled crust. Place in refrigerator. In a medium saucepan, combine reserved pineapple liquid, water, dry gelatin, and dry pudding mix. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Evenly spoon the hot liquid over the cream cheese mixture. Refrigerate for at least 1 hour. Sprinkle coconut evenly over top. Cut into 12 servings. Refrigerate leftovers.
Serves: 12. Each: 3 POINTS


Coconut Pudding

1 (0.8 oz.) Package Vanilla Sugar Free Cook and Serve Pudding
2/3 Cup Carnation Nonfat Dry Milk Powder
1 3/4 Cups Water
1 teaspoon Coconut Extract
1/4 Cup Sweetened Coconut Flakes
4 teaspoons Sweetened Coconut Flakes, toasted*

(*To Toast coconut, spread coconut on a cookie sheet and bake in a 325 degree oven for 5 minutes. Watch very closely so it doesn't burn.) In a 4 quart microwave safe bowl, combine the pudding mix, milk powder and water. Heat on high power in the microwave for 6-7 minutes or until thickened, stir with a whisk every 1-2 minutes. Watch very closely during the last few minutes so it doesn't boil over. Remove from the microwave and allow to cool slightly. Mix in the coconut extract and 1/4 cup coconut flakes. Refrigerate until chilled, 1-2 hours. Stir, and then divide into 4 dessert dishes. Top each serving with 1 teaspoon of toasted coconut flakes.
Serves: 4 (1/2 Cup Each). Each: 2 POINTS


Chicken Enchilada Soup

8 oz. cooked chicken, shredded
1 pepper (any color)
1 onion
Optional veggies
1 large can crushed tomatoes
1 can corn with water
1 can Campbells Cheddar Cheese Soup
1 pkg enchilada seasoning

Saute peppers and onions until tender. Add cooked chicken. Add all canned items and 1/2 seasoning. Cook at least 30 minutes.
Makes 4 servings. Each: 4 POINTS

Frozen Butterfinger Pie

40 chocolate graham crackers (10 full cookie sheets) (or use prepared crust)
1 1/2 tablespoons butter or stick margarine, melted
1 large egg white
Cooking spray
4 cups vanilla fat-free frozen yogurt
3 tablespoons light-colored corn syrup
3 tablespoons creamy peanut butter
1 tablespoon fat-free milk
1 (2.1-oz) chocolate-covered crispy peanut-buttery candy bar, such as Butterfinger, chopped

Preheat oven to 350. Place graham crackers in a food processor; pulse until crumbly. Add butter and egg white; pulse until moist. Press crumb mixture into a 9” pie plate coated with Pam. Bake at 350 degrees for 8 minutes; cool on a wire rack 15 minutes. Freeze 15 minutes. Remove yogurt from freezer, and let stand at room temperature for 15 minutes to soften. Spoon half of yogurt into prepared crust. Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth. Drizzle half of the peanut butter mixture over the yogurt in crust. Sprinkle with half of chopped candy bar. Repeat the procedure with remaining yogurt, peanut butter mixture, and candy bar. Cover with plastic wrap, and freeze for 3 hours or until firm.
Makes 9 servings. Each: 5 POINTS


Wandering Trail Mix

1 1/2 cups corn squares cereal
1 1/2 cups rice squares cereal
1 cup fat free pretzel sticks
1/2 cup sliced almonds
1/2 cup raisins
1/2 tsp. ground cinnamon
1/2 cup maple syrup or honey
1 tbsp. vegetable oil
1/2 tsp. vanilla extract

Preheat oven to 325. In large bowl, combine cereal, pretzels, almonds, raisins and cinnamon; mix well. In small bowl, combine syrup, oil and vanilla; slowly pour over cereal mixture. Stir well to coat evenly. Spread on 15x10” baking pan coated with Pam. Bake 25-30 minutes or until golden brown, stirring frequently. Cool. Store in an airtight container.
Makes 8 servings. Each: 2 POINTS


Diet Coke Chicken

4 chicken breasts, (can be frozen)
1 cup ketchup
1 large onion, thinly sliced·
1 cup diet coke·

Put chicken in Crock Pot with the onions on top. Add cola and ketchup and cook on LOW 6 to 8 hours.
Makes 4 servings. Each: 5 POINTS
Variations:
Add a packet of dry onion soup mix to it; Add