EASTER RECIPES

Weight Watchers Easter Pork Tenderloin

1/2 cup reduced-calorie pancake syrup
1 tsp dry mustard
1 tsp ground cloves
1 tsp ground ginger
1 tsp table salt
1/2 tsp ground cinnamon
1/2 tsp black pepper, freshly ground
2 1/2 pound lean pork tenderloin, use two 1 1/4-pound pieces

Combine syrup, dry mustard, cloves, ginger, salt, cinnamon, and pepper in a large zip-close plastic bag. Trim pork of all visible fat and cut each tenderloin in half
width wise. Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat tenderloins. Place bag on a plate and refrigerate on bottom shelf, turning bag
occasionally, at least 2 hours or overnight. Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them. Broil 5 inches from heat until pork reaches an internal temperature of 160, about 6 minutes per side. Let stand at room temperature 5 minutes before slicing. Yields about 4 ounces of meat per serving.
Makes 8 servings. Each: 4 POINTS


Deviled Eggs Provencal


12 hard-cooked eggs, shelled
6 tablespoons reduced calorie mayonnaise
3 tablespoons finely minced red onion
4 kalamata olives, pitted and chopped
2 teaspoons chopped capers
2 teaspoons mustard powder
1/4 teaspoon of cayenne



Halve the eggs lengthwise. Remove the yolks. Press 6 of the yolks through a sieve into a small bowl. Reserve the remaining yolks for another use. Stir in the mayonnaise, onion, olives, capers, mustard and cayenne until blended. Spoon or pipe (using a large plain tip) into the egg white halves. Place the eggs on a plate, cover loosely with plastic wrap and chill until ready to serve.

Makes 12 (2 half) servings. Each: 2 POINTS



Wild Mushroom Frittata


2 large eggs
6 egg whites
2 tablespoons water
1/4 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon olive oil
3/4 lb assorted mushrooms, coarsely chopped
1 shallot, thinly sliced
1/2 teaspoon dried oregano
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh basil



Beat the eggs, egg whites, water, salt, and pepper in a bowl until frothy. Heat a medium nonstick skillet with an ovenproof handle over medium-high heat. Swirl in the oil, then add the mushrooms, shallot and oregano. Cook until the mushrooms are golden, about 5 minutes. Add the egg mixture to the mushrooms, stirring gently to combine. Reduce the heat and cook, without stirring, until the eggs are set, 12-15 minutes. Preheat the boiler, then sprinkle the frittata with the mozzarella. Broil the frittata, 5” from heat, until the top is lightly browned, about 2 minutes. Allow to stand 5 minutes before serving. Sprinkle with the Parmesan and basil and cut into 4 wedges.

Makes 4 servings. Each: 3 POINTS



Easy Au Gratin Potatoes



1 pkg Simply Potatoes Shredded Hash Browns

1 cup sour cream

1 can (10.75 oz) cream of celery soup

1 cup (4 oz) shredded sharp low-fat cheddar cheese

1/2 cup green onion, chopped

1 cup corn flakes or seasoned croutons, coarsely crushed

1/4 cup margarine

1 tbsp fresh parsley, chopped (optional)



Heat oven to 350. Spray 8” square baking or 1 1/2 quart casserole pan with Pam. In a large bowl, combine sour cream and soup; mix well. Add potatoes, cheese and onion; mix well. Spoon mixture into dish. Cover with foil and bake 45 minutes. In small bowl, combine corn flakes or croutons with butter or margarine and sprinkle over potato mixture. Bake uncovered, for an additional 20 to 30 minutes or until bubbly and golden brown. Sprinkle with parsley. For 13x9 inch pan - double all ingredients and increase baking time 5 to 10 minutes.

Makes 6 servings. Each: 6 POINTS



Au Gratin Potatoes



1 tbsp margarine

1 medium onion, thinly sliced

1 tbsp flour

2 cups fat-free milk

2 lbs. potatoes, thinly sliced

1 cup low-fat shredded cheddar cheese

1 tsp salt

1/4 tsp pepper



Heat oven to 375. Coat a 2-quart baking dish with Pam. Melt butter in a large pan over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown (about 5 minutes). Stir in flour. Add milk slowly, stirring. Add potatoes, stir to mix. Bring to a boil. Stir in 3/4 cup of the cheese, salt, and pepper. Pour mixture into the baking dish and spread out. Bake for 1 hour uncovered. Cover and bake until potatoes are fork tender, about 20 minutes more. Change oven temperature to broil. Sprinkle remaining cheese over potatoes and broil 6” from the heating element until the cheese is golden brown (about 1-2 minutes). Allow to cool for 5 minutes before serving.

Makes 8 servings. Each: 3 POINTS



Nut Brownies with Caramel-Coconut Topping



2 oz unsweetened baking chocolate square(s)

1/2 cup all-purpose flour

1 tbsp unsweetened cocoa

1/2 tsp baking powder

1/4 tsp table salt

1/3 cup reduced-calorie margarine

1/2 cup unpacked light brown sugar, firmly packed

1/4 cup sugar

1/2 cup fat-free egg substitute

1/4 cup canned sweetened applesauce

1/4 cup chopped walnuts

1/3 cup fat-free caramel topping

1 tsp vanilla extract

2 tbsp sweetened coconut flakes



Preheat oven to 350. Lightly coat an 8” square cake pan with Pam. Melt chocolate in a double boiler or small saucepan set over a larger saucepan of simmering water. Set aside to cool for 5 minutes. Stir together flour, cocoa, baking powder and salt; set aside. In a large mixing bowl, beat together margarine and both sugars until blended and smooth. Add egg substitute and applesauce and mix well. Gradually add melted chocolate and mix well. Beat in vanilla. Gradually add flour mixture and mix well. Fold in nuts. Pour batter into prepared pan. Bake 25 minutes. Remove pan from oven and drizzle caramel topping over top. Sprinkle with coconut. Bake until a toothpick inserted near the center comes out clean, about 10 more minutes. Cool in pan on a wire rack before cutting into squares.

Makes 12 servings. Each: 4 POINTS



Sweet Potato and Squash Bake



1/2 lb. sweet potatoes, peeled and cut into 1” cubes

2 lb. acorn squash, peeled and cut into 1” cubes

2 tsp canola oil

1 tbsp unpacked brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg



Preheat oven to 375. Coat an 8” square pan with Pam. Place sweet potatoes and squash in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon, and nutmeg; toss to coat mixture well. Bake, covered with aluminum foil, for 35 minutes, stirring occasionally.

Makes 6 (1/2 cup) servings. Each: 2 POINTS



Honey-Marsala Glazed Ham



1 10 lb less-sodium smoked, fully cooked ham half
1 tsp ground allspice
24 whole cloves
1/4 cup honey
1 cup sweet Marsala, divided



Preheat oven to 325. Trim rind and excess fat from ham, leaving an 1/8" thick layer of fat. Score sides and top of ham in a diamond pattern; sprinkle allspice over ham. Place ham on a broiler pan coated with cooking spray. Press cloves into ham, drizzle with honey. Bake at 325 for 30 minutes. Pour 1/2 cup Marsala over ham. Bake 30 minutes; baste with remaining Marsala. Bake an additional hour or until ham is heated through to a temperature of 140 on an instant read thermometer. Place ham on platter and cover with foil. Let stand 15 minutes before carving.

Makes 32 (3 oz.) servings. Each: 4 POINTS



Asparagus Tips with Roasted Red Peppers



1 1/2 cups asparagus tips
1/2 cup canned roasted red bell peppers, julienned
1 tsp finely minced fresh garlic
2 tsp fresh lemon juice



Toss garlic and lemon juice with roasted red bell peppers; set aside. Steam asparagus tips until tender. Toss with red pepper mixture and serve.

Makes 4 servings. Each: 0 POINTS



Roasted Vegetables With Basil



1 cup fresh basil
1/2 cup fresh parsley
3 tbsp grated parmesan
4 cloves of garlic
1 tbsp red wine vinegar or balsamic vinegar
1/2 tsp each salt and pepper
1/2 cup chicken broth
4 cups broccoli florets
2 cups fresh mushrooms chopped in quarters
1 cup green beans, cut in pieces
1 medium red onion, thinly sliced
1/2 cup pimentos or chopped red pepper



Preheat oven to 425. Chop basil, parsley, parmesan cheese, garlic, vinegar, salt and pepper together. Use food processor if possible. Add broth and mix well. Spray 9x13 pan with Pam. Put chopped vegetables (all but pimentos) in large bowl and toss with basil mixture. Put on pan and cover with foil. Bake 15-20 minutes, stirring frequently, until vegetables are tender. Remove from oven and sprinkle with pimentos.

Makes 8 servings. Each: 1 POINT



Twice Baked Sweet Potatoes with Raisins and Pineapple



1 3/4 lbs unpeeled sweet potatoes (4 small)
1/2 cup golden raisins
2 tbsp brown sugar
1/4 tsp ground cinnamon
8 oz unsweetened crushed pineapple - (1 can) drained
2 tbsp chopped pecans



Place potatoes on a baking sheet. Bake at 400 for 1 hour or until done. Let cool 15 minutes. Cut each potato in half lengthwise; carefully scoop pulp into a bowl, leaving shells intact. Mash pulp; stir in raisins, sugar, cinnamon, and pineapple. Spoon into shells; sprinkle with pecans. Bake at 400 for 15 minutes or until thoroughly heated.

Makes 8 servings. Each: 2 POINTS



Roasted Potatoes with Garlic



1 lb tiny red potatoes, halved
1 head garlic, cloves separated but not peeled
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper



Arrange potatoes and garlic cloves in a 9x13" pan. Drizzle with oil and sprinkle with salt and pepper. Bake at 350 30-40 minutes until potatoes are tender and garlic is soft. Squeeze the roasted garlic from the peels onto the potatoes. Mix together.

Makes 8 (1 cup) servings. Each: 1 POINT



Golden Baked Potato Casserole



3 lbs large Yukon Gold potatoes, scrubbed but not peeled
6 large cloves garlic, unpeeled
1 1/2 cups low fat cottage cheese
1/2 cup light sour cream
1 1/2 tsp salt
1/2 tsp black pepper
1 bunch scallions, trimmed and sliced
1/2 cup grated sharp cheddar cheese
1/4 tsp paprika



Place potatoes and garlic in a large saucepan and cover with cold water. Bring to a simmer over medium heat. Reduce the heat to low and cook until the potatoes are barely tender, about 15-20 minutes. Drain and let sit until cool enough to handle. Peel the potatoes and grate them into a large bowl; set aside. Squeeze the garlic cloves from their skins into a food processor. Add cottage cheese and process until completely smooth. Add sour cream, salt and pepper, and process briefly to combine. Add the cottage cheese mixture and scallions to the grated potatoes and mix well. Turn into a 2 quart baking dish which has been sprayed with nonstick spray. Top with grated cheddar cheese and paprika. (The recipe can be prepared to this point and stored, covered, in the refrigerator for up to 2 days.) Bake at 350 degrees for 30-40 minutes or until golden brown.

Makes 8 servings. Each: 3 POINTS



Blackberry Jam Cake



Vegetable cooking spray
2 tsp sifted cake flour
1 cup sifted cake flour
1/2 cup 1% low-fat milk
1 tbsp margarine
2 eggs - separated
1/2 cup sugar
1 tsp baking powder
1/8 tsp salt
1 tsp vanilla extract
1 tsp almond extract
1/2 cup seedless blackberry jam
2 tsp powdered sugar



Coat an 8” round cake pan with Pam; dust pan with 2 tsp flour; set aside. Heat milk and margarine over medium-high heat in a heavy saucepan to 180 degrees or until tiny bubbles form around edge. (Do not boil). Remove from heat; set aside. Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Add 1/2 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Add yolks; beat well. Combine remaining flour, baking powder, and salt. With mixer at low speed, add to egg white mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in extracts. (batter will be thin.) Pour batter into prepared pan. Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely. (Note: Using a serrated knife, split cake in half horizontally; place bottom layer, cut side up, on a serving plate. Spread with jam; top with remaining layer, cut side down. Place paper doily on top; sift powdered sugar over doily. Carefully remove doily.)

Makes 8 servings. Each: 4 POINTS



Glazed Sweet Potatoes



1 pound sweet potatoes, peeled
1 tablespoon cornstarch
3/4 cup orange juice
1 tablespoon brown sugar
2 tablespoons lemon juice

Preheat oven to 425. Cut sweet potatoes into 1/2” thick slices; place in a 1-quart casserole coated with Pam. Combine cornstarch and next 3 ingredients in a bowl; stir well. Pour over potatoes. Cover; bake at 425 for 45 minutes or until potatoes are tender.

Makes 5 (1/2 cup) servings. Each: 2 POINTS



Macaroni & Cheese Casserole



6 oz uncooked elbow macaroni
Cooking spray
1 tsp vegetable oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup (4 oz) shredded reduced-fat cheddar cheese
1 cup fat-free mayonnaise
1/4 tsp pepper
1 (10.75 oz) can reduced-fat, reduced-sodium cream of celery soup, undiluted
1 (4 oz) can sliced mushrooms, drained
1 (2 oz) jar diced pimiento, undrained
1 cup cornflakes cereal, crushed

Preheat oven to 350. Cook macaroni according to package directions, omitting salt and fat; drain. Rinse macaroni under cold water; drain well, and set aside. Coat a large nonstick skillet with Pam; add vegetable oil, and place over medium heat until hot. Add onion and bell pepper, and saute until tender. Combine sauteed vegetables, macaroni, cheese, and next 5 ingredients in a large bowl; stir well. Spoon into a 2-quart casserole coated with Pam. Sprinkle crushed cereal over casserole. Bake, uncovered, at 350 degrees for 40 minutes.

Makes 6 servings. Each: 6 POINTS



Maple Stuffed Sweet Potatoes



Eight 4-oz sweet potatoes
6 tablespoons plain nonfat yogurt
2 tablespoons reduced-calorie pancake syrup (60 calories per fluid ounce)
2 tablespoons orange juice
1 tablespoon Dijon mustard
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Preheat oven to 375. Bake potatoes 50-60 minutes, or until easily pierced with a fork. Remove from oven and cool slightly. Slice potatoes in half lengthwise. Scoop out pulp, leaving a 1/2"-thick shell. Place shells in 13x9" baking pan and transfer pulp to a food processor or blender. Add remaining ingredients to food processor; process until smooth. Spoon mixture evenly into shells. Return to oven and bake 5-10 minutes longer, until heated.

Makes 8 servings. Each: 3 POINTS



New Potatoes with Rosemary-Dijon Dressing



15 oz tiny new potatoes
2 tablespoons plain nonfat yogurt
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon-style mustard
1/2 teaspoon fresh lemon juice



In medium saucepan, cover potatoes with water. Bring water to a boil; reduce heat to low. Simmer 12 minutes, until potatoes are tender; drain. In medium bowl, combine yogurt, rosemary, mustard and lemon juice. Add potatoes; toss to coat.

Makes 4 servings. Each: 2 POINTS



Pineapple Sweet Potato Casserole



3 pounds sweet potatoes (about 6 medium-large)
2 cans (8 oz each) crushed pineapple in juice, undrained
1/4 tsp ground cinnamon
4 tsp butter-flavored sprinkles
1/3 cup chopped pecans or golden raisins (optional)
1 3/4 cups miniature marshmallows



To cook the sweet potatoes in a conventional oven, bake them at 400 for about 45 minutes, or until tender. To cook in a microwave oven, prick each potato in several places with a fork, and microwave at high power for about 15 minutes, or until tender. Set aside to cool; then peel and cut into bite-sized pieces. Place the potato pieces in a large bowl and toss with all of the remaining ingredients except the marshmallows. Coat a 2 1/2 quart casserole dish with Pam, and place the sweet potato mixture in the dish. Top with the marshmallows. Bake at 350 degrees for 35-40 minutes, or until the sweet potato mixture is bubbly and the top is lightly browned. If the top starts to brown too quickly, loosely cover the dish with aluminum foil during the last 10 minutes of baking. Serve hot.

Makes 12 servings. Each: 3 POINTS



Potato Corn Bake



2/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
2 cups (16 oz can) cream-style corn
2 tsp dried onion flakes
1 tsp dried parsley flakes
1/4 cup (2 oz jar) diced pimiento (optional)
1/4 tsp black pepper
1/2 cup frozen whole kernel corn
6 cups (15 oz) frozen loose hash browns



Preheat oven to 375 degrees. Spray a 9x13” inch baking pan with butter-flavored Pam. In a large bowl, combine dry milk powder and water. Stir in cream corn, pimiento, and spices. Add frozen corn and potatoes. Mix well. Pour mixture into prepared pan. Bake 40-45 minutes.

Makes 8 servings. Each: 3 POINTS



Broccoli Casserole



1 1/2 cups shredded nonfat or reduced-fat sharp Cheddar cheese
2 packages (10 oz each) frozen chopped broccoli, thawed and drained
1/3 cup finely chopped onion
1/3 cup fat-free egg substitute
1 3/4 cups dry curd or nonfat cottage cheese
2 tbsp unbleached flour
1/4 tsp ground white pepper
3 tbsp finely ground fat-free cracker crumbs



Set aside 1/2 cup of the grated Cheddar cheese. Combine the rest of the cheese and all of the remaining ingredients except for the cracker crumbs in a large bowl, and stir to mix well. Coat a 2 1/2 quart casserole dish with Pam. Place the broccoli mixture in the dish, sprinkle with the cracker crumbs, and spread the reserved cheese over the top. Bake at 350 degrees for 50 minutes or until the top is golden brown. Let sit for 5 minutes before serving.

Makes 12 (2/3 cup) servings. Each: 2 POINTS



Herbed Peas & Onions



1 tbsp extra-virgin olive oil
2 onions, thinly sliced and separated into rings
1 cup reduced-sodium vegetable broth
2 tsp dried thyme
1 tsp salt-free lemon-herb seasoning
2 packages (10 oz each) frozen peas, thawed
2 tbsp chopped fresh dill



In a large no-stick skillet over medium heat, warm the oil. Add the onions and cook, stirring frequently, for 6-8 minutes, or until the onions are lightly browned. Stir in the broth, thyme and lemon-herb seasoning. Bring to a boil over high heat. Reduce heat to low and stir in the peas. Cover and cook for 6-8 minutes more, or until the peas are heated through and tender. Uncover and cook 1 minute longer, or until most of the liquid evaporates. Sprinkle with the dill before serving.

Makes 8 servings. Each: 2 POINTS



Banana Pudding Pie



2 (6 oz) bananas
1 (1 oz) pkg vanilla fat free instant pudding
1 3/4 cup skim milk
1 Keebler Reduced-Fat Graham Cracker Crust
1 (8 oz) container fat-free Cool Whip



Slice one banana onto Graham Cracker Crust. Beat pudding mix and milk together until thoroughly mixed. Pour over sliced banana. Slice remaining banana on top of
pudding. Refrigerate until firm. Slice pie into 1/8th sections and serve with Cool Whip.

Makes 8 servings. Each: 3 POINTS



Chocolate Peanut Butter Pie



4 tbsp peanut butter
1 tbsp honey
1 1/2 cups rice crispy cereal
1 pkg reduced-calorie chocolate pudding (4 - 1/2 cup servings)
*White Chocolate Pudding tastes great too!
2 cups skim milk
4 tbsp whipped topping



In small bowl, combine peanut butter and honey; microwave on high 20 seconds. Stir in cereal. Press into 9" pie plate and chill. Prepare pudding with skim milk according to package directions. Spread over pie crust and chill. Top with whipped topping.

Makes 4 servings. Each: 4 POINTS



Broccoli-Cauliflower Salad



3 cups fresh broccoli florets
3 cups fresh cauliflower florets
1 medium onion, chopped (I use red onion for color)
3 tbsp Hormel Real Bacon Bits
3/4 cup (3 oz) shredded reduced-fat cheddar cheese
1/2 cup Kraft Fat-Free Mayonnaise
1/4 cup spoonable Sugar Twin, Sprinkle Sweet or Splenda sweetener
1/4 cup apple cider vinegar



In large bowl combine broccoli, cauliflower, onion, bacon bit and cheddar cheese. In small bowl combine mayonnaise, sweetener and vinegar. Pour mayonnaise mixture over vegetable mixture. Mix well to combine. Cover and refrigerate at least 1/2 hour. Gently stir again just before serving.

Makes 6 (1 cup) servings. Each: 1 POINT



Pineapple Glazed Carrots



1-1/2 lbs carrots, peeled and cut into 1/4 inch slices
1/2 cup unsweetened pineapple chunks, drained and juice reserved
2 tsp unsalted butter
2 tsp lemon juice
2 tsp cornstarch



Place carrots in a steamer basket over boiling water. Cover and steam 6-7 minutes or until almost tender. Drain carrots and return to saucepan. Combine pineapple, butter, lemon juice and salt to taste in a bowl. Add to carrots. Stir and simmer over low heat until mixture is heated throughout. Mix cornstarch with 1/4 cup reserved pineapple juice. Add juice to carrots and stir constantly until mixture thickens. Serve chilled if desired.

Makes 4 servings. Each: 2 POINTS

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