Sunday, March 4, 2007
FOOD FINDS!
Hey, I thought it would be fun to have you post YOUR favorite foods and recipes!! So, just "click" on the "Pencil" at the bottom of this post and share to your hearts content!!
RECIPES - March 3rd (Tried a Recipe?? Tell us about it!)
Easy Baked Lemon Chicken (Core)
3 tbsp lemon juice
1 tsp fresh lemon zest
1tsp finely chopped onion
1/4 tsp paprika
2 tbsp olive oil
Dash of salt
Fresh ground pepper
2 whole boneless, skinless chicken breasts halved
In a small bowl, combine all ingredients except chicken. Place chicken in a shallow baking dish and pour lemon mixture over it. Bake in a 400-degree
oven for 45 minutes until chicken is tender. Transfer chicken to a serving platter, spoon juices over it, and serve.
Makes 4 servings. Each: 4 POINTS on Flex // 0 POINTS on Core
Cherry Fluff
1 carton (8 oz) frozen reduced-fat whipped topping, thawed
1 can (20 oz) crushed unsweetened pineapple, drained
1 can (21 oz) cherry pie filling
1 can (14 oz) fat-free sweetened condensed milk
1/2 cup flaked coconut
1/4 cup chopped pecans
Combine all ingredients in a large bowl; mix well. Chill overnight.
Makes 12 (2/3 cup) servings. Each: 5 POINTS
Crunchy Broccoli Salad
3-3/4 cups chopped fresh broccoli
1/4 cup chopped red onion
1/2 cup raisins
1/3 cup chopped walnuts
2 tablespoons bacon bits
2/3 cup light mayonnaise
2 tablespoons skim milk
3 packages Equal sweetener
1 tablespoon vinegar
In a large bowl, combine broccoli, onion, raisins, walnuts, and bacon bits. In a small bowl, combine mayonnaise, milk, Equal, and vinegar. Add mixture to broccoli mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Makes 8 (1/2 cup) servings. Each: 3 POINTS
Butter Pecan Layer Pie
1 (6 oz) Keebler graham cracker pie crust
1 (4 serving) pkg sugar-free instant butterscotch pudding mix
2/3 cup nonfat dry milk powder
1 1/4 cup water
3/4 oz (3 tablespoons) chopped pecans
1 (8 oz) pkg fat-free cream cheese
Sugar substitute to equal 2 Tablespoons sugar
3/4 cup Cool Whip Lite
1 teaspoon vanilla extract
In a medium bowl combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Stir in 2 Tablespoons chopped pecans. Pour into pie crust. In a medium bowl stir cream cheese with a spoon until soft. Add sugar substitute, Cool Whip Lite and vanilla extract. Mix gently to combine. Spread evenly over butterscotch layer. Sprinkle remaining 1 Tablespoon chopped pecans evenly over top.
Makes 8 servings. Each: 4 POINTS
Chicken Spaghetti
8 oz cooked chicken
3 cups cooked spaghetti - 4 1/2 oz dry
3 oz Velveeta Light
4 1/2 oz chopped green chiles
1 cup 98% fat free Cream of Mushroom Soup
1/2 cup chopped onion
1/2 cup bell pepper - cooked with spaghetti
Mix Velveeta with soup and chiles and heat through. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13x0" dish, cover with foil, and cook until heated thoroughly approximately 10 minutes at 450 degrees. Serve immediately.
Makes 6 servings. Each: 5 POINTS
Stuffed Green Pepper Soup
1/2 lb ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 tsp black pepper
1 (14 oz) can less-sodium beef broth
1 (14-1/2 oz) can diced tomatoes, undrained
1 (10-3/4 oz) can tomato soup, undiluted
1-1/2 cups hot cooked white rice
Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes. Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.
Makes 6 servings. Each: 4 POINTS
Oven-Roasted Potatoes with Rosemary (Core)
2 pounds new potatoes -- sliced into chunks
3 teaspoons olive oil
1/2 teaspoon dried rosemary -- crumbled
1/2 teaspoon salt
1/2 teaspoon black pepper
Heat oven to 375. Combine all ingredients and mix well. Spread on a shallow baking sheet coated with cooking spray and roast until tender, about 45 minutes.
Makes 6 servings. Each: 3 POINTS on Flex // 0 points on Core
Barbecued Pork Sandwiches
Nonstick cooking spray
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
2/3 cup water
1/2 of a 6-oz can (1/3 cup) tomato paste
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 1/2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 teaspoon Worcestershire sauce
12 ounces pork tenderloin
1/4 teaspoon salt
1 medium green sweet pepper, chopped (3/4 cup)
6 whole wheat hamburger buns, split and toasted
For sauce, lightly coat a small saucepan with cooking spray. Heat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in water, tomato paste, vinegar, brown sugar, chili powder, oregano, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until sauce is the desired consistency, stirring occasionally. Meanwhile, trim any fat from meat. Cut meat into bite-sized strips. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add meat and sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns. Note: If you're short on time, make the sauce ahead and store it in the refrigerator for up to 3 days.
Makes 6 servings. Each: 5 POINTS
Beef Steak and Onions
1/4 cup Dijon-style, brown, or prepared mustard
1 tablespoon honey
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 clove garlic, minced
12 ounces boneless beef top loin steak, cut 1" thick
2 medium onions, cut into 1/2" sliced
For glaze, in a small bowl stir together mustard, honey, thyme, black pepper and garlic. Set aside. Trim fat from steak. Place steak and onion slices on the rack of an uncovered grill directly over medium coals. Grill for 11-15 minutes for medium rare or 14-18 minutes for medium, turning once. Brush steak and onions with glaze just before turning; generously brush with remaining glaze during the last half of grilling. To serve, thinly sliced steak across the grain. Serve the steak slices with glazed onion slices. Broiler Method: Place steak and onion slices on the unheated rack of a broiler pan. Broil 3-4" from the heat for 12-14 minutes for medium rare or 15-18 minutes for medium, turning once. Brush steak and onions with glaze just before turning and generously brush with remaining glaze the last half of broiling.
Makes 4 servings. Each: 4 POINTS
Beef and Barley-Stuffed Peppers
3 large yellow, orange, red, and/or green sweet peppers
1 pound lean ground beef
1/3 cup sliced green onions
1 cup cooked, regular or quick-cooking barley
1 cup bottled chunky salsa
1/3 cup shredded carrot
1/4 teaspoon ground cumin
3/4 cup shredded Monterey Jack cheese (3 oz)
Preheat oven to 350. Halve sweet peppers lengthwise; remove stems, seeds, and membranes. In a large Dutch oven cook pepper halves in a large amount of boiling water for 3-5 minutes or just until tender. Invert pepper halves over paper towels to drain. In a large skillet, cook ground beef and green onions about 5 minutes or until meat is brown. Drain fat. Stir in barley, salsa, carrot, and cumin. Stir in 1/2 cup of the cheese. Spoon the meat mixture into pepper halves. Place in a 3-quart rectangular baking dish. Bake peppers, covered, in a 350 oven for 25 minutes. Sprinkle with the remaining cheese. Bake, uncovered, about 5 minutes more or until meat mixture is heated through and cheese is melted. Make-Ahead Tip: Cook peppers in boiling water as directed. Cover and chill for up to 24 hours.
Makes 6 servings. Each: 5 POINTS
Chicken Pot Pie
Serving size 1 slice, Total Servings: 8
1 can (10-3/4 ounces) condensed cream of chicken soup
1/4 cup fat-free milk
3 cups cubed, cooked chicken breast
1 package (16 ounces) frozen peas and carrots, thawed and drained
1/2 teaspoon black pepper
1 refrigerated folded pie crust (from a 15-oz package)
Preheat the oven to 425. In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well. Pour the filling mixture into a 9" deep-dish pie plate. Cover with the pie crust, pressing against the pie plate to seal, and flute, if desired. Make several slits in the crust to create steam vents. Place pie on a rimmed baking sheet and bake for 40 to 45 minutes, or until heated through and the crust is golden. Let sit for 5 minutes then cut into wedges and serve. Note: To give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.
Makes 8 servings. Each: 6 POINTS
3 tbsp lemon juice
1 tsp fresh lemon zest
1tsp finely chopped onion
1/4 tsp paprika
2 tbsp olive oil
Dash of salt
Fresh ground pepper
2 whole boneless, skinless chicken breasts halved
In a small bowl, combine all ingredients except chicken. Place chicken in a shallow baking dish and pour lemon mixture over it. Bake in a 400-degree
oven for 45 minutes until chicken is tender. Transfer chicken to a serving platter, spoon juices over it, and serve.
Makes 4 servings. Each: 4 POINTS on Flex // 0 POINTS on Core
Cherry Fluff
1 carton (8 oz) frozen reduced-fat whipped topping, thawed
1 can (20 oz) crushed unsweetened pineapple, drained
1 can (21 oz) cherry pie filling
1 can (14 oz) fat-free sweetened condensed milk
1/2 cup flaked coconut
1/4 cup chopped pecans
Combine all ingredients in a large bowl; mix well. Chill overnight.
Makes 12 (2/3 cup) servings. Each: 5 POINTS
Crunchy Broccoli Salad
3-3/4 cups chopped fresh broccoli
1/4 cup chopped red onion
1/2 cup raisins
1/3 cup chopped walnuts
2 tablespoons bacon bits
2/3 cup light mayonnaise
2 tablespoons skim milk
3 packages Equal sweetener
1 tablespoon vinegar
In a large bowl, combine broccoli, onion, raisins, walnuts, and bacon bits. In a small bowl, combine mayonnaise, milk, Equal, and vinegar. Add mixture to broccoli mixture. Mix gently to combine. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.
Makes 8 (1/2 cup) servings. Each: 3 POINTS
Butter Pecan Layer Pie
1 (6 oz) Keebler graham cracker pie crust
1 (4 serving) pkg sugar-free instant butterscotch pudding mix
2/3 cup nonfat dry milk powder
1 1/4 cup water
3/4 oz (3 tablespoons) chopped pecans
1 (8 oz) pkg fat-free cream cheese
Sugar substitute to equal 2 Tablespoons sugar
3/4 cup Cool Whip Lite
1 teaspoon vanilla extract
In a medium bowl combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Stir in 2 Tablespoons chopped pecans. Pour into pie crust. In a medium bowl stir cream cheese with a spoon until soft. Add sugar substitute, Cool Whip Lite and vanilla extract. Mix gently to combine. Spread evenly over butterscotch layer. Sprinkle remaining 1 Tablespoon chopped pecans evenly over top.
Makes 8 servings. Each: 4 POINTS
Chicken Spaghetti
8 oz cooked chicken
3 cups cooked spaghetti - 4 1/2 oz dry
3 oz Velveeta Light
4 1/2 oz chopped green chiles
1 cup 98% fat free Cream of Mushroom Soup
1/2 cup chopped onion
1/2 cup bell pepper - cooked with spaghetti
Mix Velveeta with soup and chiles and heat through. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13x0" dish, cover with foil, and cook until heated thoroughly approximately 10 minutes at 450 degrees. Serve immediately.
Makes 6 servings. Each: 5 POINTS
Stuffed Green Pepper Soup
1/2 lb ground round
2 cups chopped green bell pepper
1 cup chopped onion
1/4 tsp black pepper
1 (14 oz) can less-sodium beef broth
1 (14-1/2 oz) can diced tomatoes, undrained
1 (10-3/4 oz) can tomato soup, undiluted
1-1/2 cups hot cooked white rice
Heat a small Dutch oven over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Add chopped green bell pepper and onion; cook 8 minutes or until vegetables are tender. Stir in black pepper, less-sodium beef broth, diced tomatoes, and tomato soup; bring to a boil. Reduce heat, and simmer 45 minutes. Spoon 1/4 cup hot cooked white rice into each of 6 bowls; top with 1 cup soup.
Makes 6 servings. Each: 4 POINTS
Oven-Roasted Potatoes with Rosemary (Core)
2 pounds new potatoes -- sliced into chunks
3 teaspoons olive oil
1/2 teaspoon dried rosemary -- crumbled
1/2 teaspoon salt
1/2 teaspoon black pepper
Heat oven to 375. Combine all ingredients and mix well. Spread on a shallow baking sheet coated with cooking spray and roast until tender, about 45 minutes.
Makes 6 servings. Each: 3 POINTS on Flex // 0 points on Core
Barbecued Pork Sandwiches
Nonstick cooking spray
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
2/3 cup water
1/2 of a 6-oz can (1/3 cup) tomato paste
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1 1/2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 teaspoon Worcestershire sauce
12 ounces pork tenderloin
1/4 teaspoon salt
1 medium green sweet pepper, chopped (3/4 cup)
6 whole wheat hamburger buns, split and toasted
For sauce, lightly coat a small saucepan with cooking spray. Heat saucepan over medium heat. Add onion and garlic; cook and stir about 5 minutes or until onion is tender. Stir in water, tomato paste, vinegar, brown sugar, chili powder, oregano, and Worcestershire sauce. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until sauce is the desired consistency, stirring occasionally. Meanwhile, trim any fat from meat. Cut meat into bite-sized strips. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add meat and sprinkle with salt. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Stir in the sauce and sweet pepper; heat through. Serve the meat mixture in toasted buns. Note: If you're short on time, make the sauce ahead and store it in the refrigerator for up to 3 days.
Makes 6 servings. Each: 5 POINTS
Beef Steak and Onions
1/4 cup Dijon-style, brown, or prepared mustard
1 tablespoon honey
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/8 teaspoon black pepper
1 clove garlic, minced
12 ounces boneless beef top loin steak, cut 1" thick
2 medium onions, cut into 1/2" sliced
For glaze, in a small bowl stir together mustard, honey, thyme, black pepper and garlic. Set aside. Trim fat from steak. Place steak and onion slices on the rack of an uncovered grill directly over medium coals. Grill for 11-15 minutes for medium rare or 14-18 minutes for medium, turning once. Brush steak and onions with glaze just before turning; generously brush with remaining glaze during the last half of grilling. To serve, thinly sliced steak across the grain. Serve the steak slices with glazed onion slices. Broiler Method: Place steak and onion slices on the unheated rack of a broiler pan. Broil 3-4" from the heat for 12-14 minutes for medium rare or 15-18 minutes for medium, turning once. Brush steak and onions with glaze just before turning and generously brush with remaining glaze the last half of broiling.
Makes 4 servings. Each: 4 POINTS
Beef and Barley-Stuffed Peppers
3 large yellow, orange, red, and/or green sweet peppers
1 pound lean ground beef
1/3 cup sliced green onions
1 cup cooked, regular or quick-cooking barley
1 cup bottled chunky salsa
1/3 cup shredded carrot
1/4 teaspoon ground cumin
3/4 cup shredded Monterey Jack cheese (3 oz)
Preheat oven to 350. Halve sweet peppers lengthwise; remove stems, seeds, and membranes. In a large Dutch oven cook pepper halves in a large amount of boiling water for 3-5 minutes or just until tender. Invert pepper halves over paper towels to drain. In a large skillet, cook ground beef and green onions about 5 minutes or until meat is brown. Drain fat. Stir in barley, salsa, carrot, and cumin. Stir in 1/2 cup of the cheese. Spoon the meat mixture into pepper halves. Place in a 3-quart rectangular baking dish. Bake peppers, covered, in a 350 oven for 25 minutes. Sprinkle with the remaining cheese. Bake, uncovered, about 5 minutes more or until meat mixture is heated through and cheese is melted. Make-Ahead Tip: Cook peppers in boiling water as directed. Cover and chill for up to 24 hours.
Makes 6 servings. Each: 5 POINTS
Chicken Pot Pie
Serving size 1 slice, Total Servings: 8
1 can (10-3/4 ounces) condensed cream of chicken soup
1/4 cup fat-free milk
3 cups cubed, cooked chicken breast
1 package (16 ounces) frozen peas and carrots, thawed and drained
1/2 teaspoon black pepper
1 refrigerated folded pie crust (from a 15-oz package)
Preheat the oven to 425. In a large bowl, combine the soup, milk, chicken, and peas and carrots; mix well. Pour the filling mixture into a 9" deep-dish pie plate. Cover with the pie crust, pressing against the pie plate to seal, and flute, if desired. Make several slits in the crust to create steam vents. Place pie on a rimmed baking sheet and bake for 40 to 45 minutes, or until heated through and the crust is golden. Let sit for 5 minutes then cut into wedges and serve. Note: To give your crust a nice golden brown color, lightly coat it with nonstick cooking spray before baking.
Makes 8 servings. Each: 6 POINTS
Wednesday, February 28, 2007
So Long Blanchard:(..........Hello, State College:)
It's official, I've been transferred out of Blanchard, PA! I'm deeply and truly going to miss those AWESOME Weight Watchers members! My WW career began in the Blanchard Church of Christ "basement" so I definitely have mixed feelings about leaving. Please allow me to be comforted in the knowledge that my replacement is welcomed!! ---as if I'd expect anything else!!! You guys ROCK!! Continue to have fun, laugh AND LOSE WEIGHT!!:) ++++Let Sharon know that I'm missing her...LOL!
So, now that I've loaded up my WW belongings in Blanchard ---- I'm heading into State College to lead a night meeting. It's been almost 6 months since I lead a night meeting in State College and I'm looking forward to doing it again. So, You'll find me on Monday at 6 pm at the State College Northland Center!!!
So, now that I've loaded up my WW belongings in Blanchard ---- I'm heading into State College to lead a night meeting. It's been almost 6 months since I lead a night meeting in State College and I'm looking forward to doing it again. So, You'll find me on Monday at 6 pm at the State College Northland Center!!!
Sunday, February 25, 2007
Recipes - February 25th
Chili Chicken Soup
1/2 cup onion, chopped
3 cloves garlic, minced
1 -14 ounce can stewed tomatoes
1 1/2 cups cooked chicken, shredded
1/4 cup taco sauce
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
6 cups fat free chicken broth
2 cups chickpeas, drained
1/2 cup diced green chilies
1 cup cooked rice
Add all the ingredients into a large Pot. Simmer for 20 minutes.
Makes 8 servings. Each: 4 POINTS (or 0 points on Core if you use brown rice)
Sweet and Sour Chicken
1 tsp. each, margarine and vegetable oil
1/2 pound chicken breasts, cubed
1/2 c. each, sliced green or red bell peppers, sliced onion, and sliced mushrooms
1 garlic clove, diced
1/2 c. canned crushed pineapple, drained (no sugar added)
1 1/2 tsp. ketchup
1 tsp. each, firmly packed light or dark brown sugar, and cider vinegar
1/2 tsp. instant chicken broth
1 large plum tomato, blanched, peeled, seeded and sliced
1/4 c. scallions (green onions), sliced diagonally
Heat margarine and oil together in a large skillet, the sauté chicken until lightly browned. Add peppers, onion, mushrooms and garlic. Cook until vegetables are crisp-tender, about 5 minutes. Combine pineapple, ketchup, sugar, vinegar, and broth mix in a blender and puree. Pour mixture over chicken and vegetables in skillet and stir. Bring chicken mixture to a boil, then reduce heat and add tomato and scallions. Stir to combine and cook for about 5 minutes.
Makes two servings. Each: 5 POINTS
Double Cheese Meatloaf
Cooking spray
1 cup chopped onion
6 tablespoons ketchup, divided
2 tablespoons Dijon mustard, divided
1 cup shredded part-skim mozzarella cheese
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 pound lean ground veal
Preheat oven to 375 degrees. Place a medium nonstick skillet coated with Pam over medium-high heat. Add the chopped onion, and saute for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended. Pack mixture into an 8 x 4-inch loaf pan coated with Pam. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375 degrees for 1 hour or until meat thermometer registers 160 degrees. Let meat loaf stand in pan 10 minutes. Remove meat loaf from pan, and cut into 12 slices.
Makes 6 servings. Each: 8 POINTS
Italian Spaghetti Soup
2 tsp olive oil
2 cloves garlic, crushed
14 1/2 oz (410g) canned whole, peeled tomatoes, chopped
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
4 cups water
1 vegetable bouillon cube
5 1/2 oz (160g) uncooked thin spaghetti
Heat the oil in a large saucepan and saute the garlic for 1 minute. Add the tomatoes, tomato paste, basil and oregano and bring to a boil. Add the water and bouillon cube, and bring to a boil. Break the spaghetti into short pieces, add them to the soup and simmer for 15 minutes or until the pasta is tender. Garnish with homemade croutons if desired.
Makes 4 servings. Each: 3 POINTS (or 0 points on Core if you use whole wheat pasta)
Cream Cheese and Raspberry Coffee Cake
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened (do not
use fat-free cream cheese)
1 cup granulated sugar
1/2 cup butter, softened
1 3/4 cups all-purpose flour
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup seedless raspberry preserves
2 teaspoons sifted powdered sugar
Preheat oven to 350ºF. Grease and flour a 13x9x2” baking pan; set aside. In a large mixing bowl beat cream cheese, granulated sugar, and butter with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, baking powder, baking soda, vanilla and salt. Beat about 2 minutes or until combined. Beat in the remaining flour on low speed until combined. Spread batter in the prepared baking pan. Spoon preserves in 8 to 10 portions on top of batter. Using a knife, swirl the preserves into batter to marble. Bake in a 350ºF oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on a wire rack. Sift powdered sugar over top. Cut into squares; serve warm.
Makes 24 servings. Each: 4 POINTS
Baked Breakfast Apples
2 medium apples, cored and cut into bite-size pieces
2 tablespoons snipped pitted whole dates
1/4 teaspoon ground cinnamon
1/2 cup apple juice or apple cider
1 tablespoon raspberry spreadable fruit
1/4 cup low-fat granola
Combine apples and dates. Add half of the apple mixture to each of two 10- or 12-oz casseroles. Sprinkle each with half the cinnamon. Pour half of apple juice over apple mixture in each casserole. Bake, covered, in a 350 oven for 20-25 minutes or just until apples are tender. Stir spreadable fruit; spoon over apple mixture. Sprinkle with granola. Serve warm. Microwave Directions: In two 10- or 12-oz microwave-safe casseroles, combine apples and dates. Sprinkle with cinnamon. Reduce the apple juice to 1/4 cup; pour over apple mixture. Cover and microwave on high for 3-4 minutes or just until apples are tender. Continue as directed.
Makes 2 servings. Each: 3 POINTS
Colorful Fish
Four 4-oz haddock fillets
3 green onions -- sliced
1 cup sliced fresh mushrooms
1 cup diced tomatoes
1/8 teaspoon basil
3/4 teaspoon salt
1 dash pepper
Arrange fish fillets in an 8" square baking dish. Top with vegetables. Sprinkle with seasonings. Microwave, covered, on HI 6-7 minutes, or until fish flakes easily with a fork.
Makes 4 servings. Each: 2 POINTS (or 0 points on Core)
Cheddar Chicken Breasts
4 small (4 oz) boneless skinless chicken breasts
4 1-ounce slices reduced fat cheddar cheese
2 cups crushed corn flakes cereal
Salt and pepper to taste
1 teaspoon dried parsley flakes
1/2 cup skim milk
Cut a 2-inch long slit 1/2 way through each breast along the thickest side. Place 1 piece of cheese into each chicken breast and secure the opening with wooden picks. Combine cereal and seasoning. Dip chicken into milk then generously roll in cereal mixture to cover completely. Place chicken breasts in a baking dish sprayed with Pam. Bake at 375 degrees for 40 minutes or until no longer pink.
Makes 4 servings. Each: 5 POINTS
Cheesy Scalloped Potatoes
1 1/2 cups skim milk
2 tablespoons all-purpose flour
1/2 tsp. salt or seasoned salt
1/8 tsp. garlic powder (optional)
1/8 tsp. pepper
1/2 cup chopped onion
4 medium potatoes, peeled and thinly sliced
1/2 cup shredded cheddar cheese (2 ounces)
For sauce, in a small saucepan, stir together milk, flour, salt, pepper, and garlic powder, if desired. Cook and stir over medium heat until thickened and bubbly. Stir in onion. Spray a 1 1/2-quart casserole with Pam. Place half of the potatoes in the casserole. Top with half of the sauce. Repeat layers with remaining potatoes and sauce. Bake, covered, in a 350 oven about 65 minutes or until potatoes are tender, stirring once. Remove from oven and sprinkle with cheese. Cover and let stand 1-2 minutes or until cheese is melted. If desired, garnish with parsley.
Makes 8 servings. Each: 3 POINTS
Creamed Chipped Beef Casserole
2 2.5 oz packages Hormel Dried Beef -- shredded
1/4 cup finely chopped onion
2 cups skim milk
3 tablespoons all-purpose flour
1 8 oz package Philadelphia fat-free cream cheese
1/2 cup (one 2.5 oz jar) sliced mushrooms -- drained
3/4 cup (3 oz) shredded Kraft reduced fat cheddar cheese
2 teaspoons dried parsley flakes
2 cups hot cooked noodles -- rinsed and drained
1/2 cup frozen peas
Preheat oven to 350. Spray an 8x8” baking dish with butter-flavored spray. In a large skillet sprayed with butter-flavored spray sauté dried beef and onion for 5 minutes. In a covered jar, combine skim milk and flour. Shake well to blend. Add milk mixture to beef mixture. Mix well to combine. Stir in cream cheese. Continue cooking for 5 minutes or until mixture starts to thicken. Stir in mushrooms, cheddar cheese, and parsley flakes. Add noodles and peas. Mix well to combine. Pour mixture into prepared baking dish. Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. (Note: freezes well)
Makes 6 servings. Each: 5 POINTS
Honey Garlic Pork Chops
1/4 cup liquid honey
2 tbsps. soy sauce
4 cloves garlic, minced
pinch of salt and pepper
4 pork loin chops
In a shallow dish, whisk together honey, soy sauce, garlic, salt and pepper. Add pork chops, turning to coat. Reserving honey mixture, place chops on greased grill over medium-high heat, close lid and cook, basting twice with honey mixture and turning once, for 10-12 minutes or until juices run clear.
Makes 4 servings. Each: 5 POINTS
Beef-Barley Stew
1 lb extra-lean ground beef
1/2 c chopped onions (about 1 medium)
2 cups beef broth
2/3 cups uncooked barley
2 tsp chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 tsp salt
1/4 tsp pepper
1 (14.5-oz) can whole tomatoes, undrained
1 (8-oz) can sliced water chestnuts, undrained
1 (10-oz) bag frozen mixed vegetables
Heat oven to 350°. Spray 10” nonstick skillet with Pam. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done.
Makes 6 servings. Each: 4 POINTS (or 0 points on Core)
Ham and Cheese Casserole
3 tablespoon all-purpose flour
1 1/2 cups evaporated skim milk
1/8 teaspoon black pepper
1/2 teaspoon garlic salt
3/4 cup low-fat cheddar cheese
1 1/2 cups noodles -- hot cooked
1 cup green beans
1 cup lean ham
Preheat oven to 350 degrees. Spray an 8x8” baking dish with butter-flavored Pam. In a covered jar, combine flour, evaporated skim milk, black pepper, and optional garlic salt. Stir in Cheddar
cheese. Cook over medium heat until sauce thickens, stirring constantly. Add noodles, green beans, and ham. Mix well to combine. Spoon mixture into prepared baking dish. Bake for 20 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Makes 4 servings. Each: 5 POINTS
1/2 cup onion, chopped
3 cloves garlic, minced
1 -14 ounce can stewed tomatoes
1 1/2 cups cooked chicken, shredded
1/4 cup taco sauce
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
6 cups fat free chicken broth
2 cups chickpeas, drained
1/2 cup diced green chilies
1 cup cooked rice
Add all the ingredients into a large Pot. Simmer for 20 minutes.
Makes 8 servings. Each: 4 POINTS (or 0 points on Core if you use brown rice)
Sweet and Sour Chicken
1 tsp. each, margarine and vegetable oil
1/2 pound chicken breasts, cubed
1/2 c. each, sliced green or red bell peppers, sliced onion, and sliced mushrooms
1 garlic clove, diced
1/2 c. canned crushed pineapple, drained (no sugar added)
1 1/2 tsp. ketchup
1 tsp. each, firmly packed light or dark brown sugar, and cider vinegar
1/2 tsp. instant chicken broth
1 large plum tomato, blanched, peeled, seeded and sliced
1/4 c. scallions (green onions), sliced diagonally
Heat margarine and oil together in a large skillet, the sauté chicken until lightly browned. Add peppers, onion, mushrooms and garlic. Cook until vegetables are crisp-tender, about 5 minutes. Combine pineapple, ketchup, sugar, vinegar, and broth mix in a blender and puree. Pour mixture over chicken and vegetables in skillet and stir. Bring chicken mixture to a boil, then reduce heat and add tomato and scallions. Stir to combine and cook for about 5 minutes.
Makes two servings. Each: 5 POINTS
Double Cheese Meatloaf
Cooking spray
1 cup chopped onion
6 tablespoons ketchup, divided
2 tablespoons Dijon mustard, divided
1 cup shredded part-skim mozzarella cheese
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 pound lean ground beef
1/2 pound lean ground pork
1/2 pound lean ground veal
Preheat oven to 375 degrees. Place a medium nonstick skillet coated with Pam over medium-high heat. Add the chopped onion, and saute for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended. Pack mixture into an 8 x 4-inch loaf pan coated with Pam. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375 degrees for 1 hour or until meat thermometer registers 160 degrees. Let meat loaf stand in pan 10 minutes. Remove meat loaf from pan, and cut into 12 slices.
Makes 6 servings. Each: 8 POINTS
Italian Spaghetti Soup
2 tsp olive oil
2 cloves garlic, crushed
14 1/2 oz (410g) canned whole, peeled tomatoes, chopped
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
4 cups water
1 vegetable bouillon cube
5 1/2 oz (160g) uncooked thin spaghetti
Heat the oil in a large saucepan and saute the garlic for 1 minute. Add the tomatoes, tomato paste, basil and oregano and bring to a boil. Add the water and bouillon cube, and bring to a boil. Break the spaghetti into short pieces, add them to the soup and simmer for 15 minutes or until the pasta is tender. Garnish with homemade croutons if desired.
Makes 4 servings. Each: 3 POINTS (or 0 points on Core if you use whole wheat pasta)
Cream Cheese and Raspberry Coffee Cake
1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened (do not
use fat-free cream cheese)
1 cup granulated sugar
1/2 cup butter, softened
1 3/4 cups all-purpose flour
2 eggs
1/4 cup milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/4 teaspoon salt
1/2 cup seedless raspberry preserves
2 teaspoons sifted powdered sugar
Preheat oven to 350ºF. Grease and flour a 13x9x2” baking pan; set aside. In a large mixing bowl beat cream cheese, granulated sugar, and butter with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, baking powder, baking soda, vanilla and salt. Beat about 2 minutes or until combined. Beat in the remaining flour on low speed until combined. Spread batter in the prepared baking pan. Spoon preserves in 8 to 10 portions on top of batter. Using a knife, swirl the preserves into batter to marble. Bake in a 350ºF oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on a wire rack. Sift powdered sugar over top. Cut into squares; serve warm.
Makes 24 servings. Each: 4 POINTS
Baked Breakfast Apples
2 medium apples, cored and cut into bite-size pieces
2 tablespoons snipped pitted whole dates
1/4 teaspoon ground cinnamon
1/2 cup apple juice or apple cider
1 tablespoon raspberry spreadable fruit
1/4 cup low-fat granola
Combine apples and dates. Add half of the apple mixture to each of two 10- or 12-oz casseroles. Sprinkle each with half the cinnamon. Pour half of apple juice over apple mixture in each casserole. Bake, covered, in a 350 oven for 20-25 minutes or just until apples are tender. Stir spreadable fruit; spoon over apple mixture. Sprinkle with granola. Serve warm. Microwave Directions: In two 10- or 12-oz microwave-safe casseroles, combine apples and dates. Sprinkle with cinnamon. Reduce the apple juice to 1/4 cup; pour over apple mixture. Cover and microwave on high for 3-4 minutes or just until apples are tender. Continue as directed.
Makes 2 servings. Each: 3 POINTS
Colorful Fish
Four 4-oz haddock fillets
3 green onions -- sliced
1 cup sliced fresh mushrooms
1 cup diced tomatoes
1/8 teaspoon basil
3/4 teaspoon salt
1 dash pepper
Arrange fish fillets in an 8" square baking dish. Top with vegetables. Sprinkle with seasonings. Microwave, covered, on HI 6-7 minutes, or until fish flakes easily with a fork.
Makes 4 servings. Each: 2 POINTS (or 0 points on Core)
Cheddar Chicken Breasts
4 small (4 oz) boneless skinless chicken breasts
4 1-ounce slices reduced fat cheddar cheese
2 cups crushed corn flakes cereal
Salt and pepper to taste
1 teaspoon dried parsley flakes
1/2 cup skim milk
Cut a 2-inch long slit 1/2 way through each breast along the thickest side. Place 1 piece of cheese into each chicken breast and secure the opening with wooden picks. Combine cereal and seasoning. Dip chicken into milk then generously roll in cereal mixture to cover completely. Place chicken breasts in a baking dish sprayed with Pam. Bake at 375 degrees for 40 minutes or until no longer pink.
Makes 4 servings. Each: 5 POINTS
Cheesy Scalloped Potatoes
1 1/2 cups skim milk
2 tablespoons all-purpose flour
1/2 tsp. salt or seasoned salt
1/8 tsp. garlic powder (optional)
1/8 tsp. pepper
1/2 cup chopped onion
4 medium potatoes, peeled and thinly sliced
1/2 cup shredded cheddar cheese (2 ounces)
For sauce, in a small saucepan, stir together milk, flour, salt, pepper, and garlic powder, if desired. Cook and stir over medium heat until thickened and bubbly. Stir in onion. Spray a 1 1/2-quart casserole with Pam. Place half of the potatoes in the casserole. Top with half of the sauce. Repeat layers with remaining potatoes and sauce. Bake, covered, in a 350 oven about 65 minutes or until potatoes are tender, stirring once. Remove from oven and sprinkle with cheese. Cover and let stand 1-2 minutes or until cheese is melted. If desired, garnish with parsley.
Makes 8 servings. Each: 3 POINTS
Creamed Chipped Beef Casserole
2 2.5 oz packages Hormel Dried Beef -- shredded
1/4 cup finely chopped onion
2 cups skim milk
3 tablespoons all-purpose flour
1 8 oz package Philadelphia fat-free cream cheese
1/2 cup (one 2.5 oz jar) sliced mushrooms -- drained
3/4 cup (3 oz) shredded Kraft reduced fat cheddar cheese
2 teaspoons dried parsley flakes
2 cups hot cooked noodles -- rinsed and drained
1/2 cup frozen peas
Preheat oven to 350. Spray an 8x8” baking dish with butter-flavored spray. In a large skillet sprayed with butter-flavored spray sauté dried beef and onion for 5 minutes. In a covered jar, combine skim milk and flour. Shake well to blend. Add milk mixture to beef mixture. Mix well to combine. Stir in cream cheese. Continue cooking for 5 minutes or until mixture starts to thicken. Stir in mushrooms, cheddar cheese, and parsley flakes. Add noodles and peas. Mix well to combine. Pour mixture into prepared baking dish. Bake for 25 to 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. (Note: freezes well)
Makes 6 servings. Each: 5 POINTS
Honey Garlic Pork Chops
1/4 cup liquid honey
2 tbsps. soy sauce
4 cloves garlic, minced
pinch of salt and pepper
4 pork loin chops
In a shallow dish, whisk together honey, soy sauce, garlic, salt and pepper. Add pork chops, turning to coat. Reserving honey mixture, place chops on greased grill over medium-high heat, close lid and cook, basting twice with honey mixture and turning once, for 10-12 minutes or until juices run clear.
Makes 4 servings. Each: 5 POINTS
Beef-Barley Stew
1 lb extra-lean ground beef
1/2 c chopped onions (about 1 medium)
2 cups beef broth
2/3 cups uncooked barley
2 tsp chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 tsp salt
1/4 tsp pepper
1 (14.5-oz) can whole tomatoes, undrained
1 (8-oz) can sliced water chestnuts, undrained
1 (10-oz) bag frozen mixed vegetables
Heat oven to 350°. Spray 10” nonstick skillet with Pam. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done.
Makes 6 servings. Each: 4 POINTS (or 0 points on Core)
Ham and Cheese Casserole
3 tablespoon all-purpose flour
1 1/2 cups evaporated skim milk
1/8 teaspoon black pepper
1/2 teaspoon garlic salt
3/4 cup low-fat cheddar cheese
1 1/2 cups noodles -- hot cooked
1 cup green beans
1 cup lean ham
Preheat oven to 350 degrees. Spray an 8x8” baking dish with butter-flavored Pam. In a covered jar, combine flour, evaporated skim milk, black pepper, and optional garlic salt. Stir in Cheddar
cheese. Cook over medium heat until sauce thickens, stirring constantly. Add noodles, green beans, and ham. Mix well to combine. Spoon mixture into prepared baking dish. Bake for 20 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Makes 4 servings. Each: 5 POINTS
Sunday, February 18, 2007
RECIPES - February 18th
Chicken, Rice, and Walnut Casserole (Core if you let out the walnuts)
2 tablespoons olive oil
2 onions, minced
8 cups brown rice, cooked
1-1/2 cups cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
4 large eggs, lightly beaten
1 cup fat-free chicken broth
2 cloves garlic, minced
1 teaspoon dried sage
1/2 teaspoon cayenne
Pinch of salt and pepper
1/2 cup walnuts (skip if on core)
1 cup fresh parsley, chopped
3 cups cooked chicken, cut in bite-size pieces
Preheat oven to 350. Saute onions in olive oil until translucent. Combine onion with all remaining ingredients except walnuts and 1/4 cup cheddar cheese. Transfer to sprayed 2-quart baking dish. Top with walnuts and remaining cheese. Bake for 30-40 minutes or until top is golden.
Makes 10 servings. Each: Flex: 7 POINTS // Core: 0 (if you let out the walnuts and use fat-free cheeses)
Sweet Potato Salad with Pineapple and Jalapeno
2 pounds sweet potatoes, peeled and cut into 1“ pieces
1/2 medium pineapple, cored and cubed (about 2 cups)
1/4 medium jalapeno pepper, finely minced (about 2 teaspoons)
2-1/2 tablespoons basil, fresh, chopped
2 teaspoons olive oil
4 teaspoons soy sauce
1/4 cup diet ginger ale
Steam potatoes until tender but mushy, about 12-15 minutes; cool to room temperature. Place potatoes in a medium bowl; add pineapple. Combine remaining ingredients in a cup; mix well. Pour dressing over potato mixture and toss to coat.
Makes 6 (1 cup) servings. Each: 3 POINTS
Simple Cabbage Sausage Soup
1 tablespoon olive oil
1 medium onion, chopped (or 1 cup frozen chopped onions)
1 tablespoon minced garlic
1 (16 oz) package shredded cabbage and carrots (coleslaw mix)
1 (15 oz) can red or pinto beans
1 (14.5 oz) can diced tomatoes
8 oz. low-fat kielbasa or other Polish sausage, chopped
1 (14.5 oz) can chicken or beef broth (low sodium)
2 cups water
1 teaspoon pepper
Heat olive oil in a large soup pot. Add onions and sauté for 1-2 minutes or until slightly transparent. Add garlic, cabbage, beans, tomatoes, smoked sausage, broth, water, and pepper. Heat on medium-high heat until mixture comes to a boil. Reduce heat and simmer for about 30 minutes or until vegetables are tender.
Makes 8 servings. Each: 3 POINTS
Pimento-Cheese Spread
1 (8 oz) bag shredded fat-free sharp cheddar cheese
1/2 cup shredded extra sharp cheddar cheese
1/2 cup fat-free mayonnaise
2 (4 oz) jars diced pimento, drained
1/4 cup minced sweet onion
2 tablespoons light cream cheese
1 teaspoon Worcestershire sauce
Blend all the ingredients in a medium bowl with a spatula. Cover and refrigerate at least 1 hour or up to 5 days to allow the flavors to blend.
Serving size: 2 tablespoons = 1 POINT
Easy Cornbread Stuffing
1 (14 oz) bag cornbread stuffing mix
2 oz. cooked turkey breakfast sausage, crumbled
2 large celery stalks, chopped
1 large onion, finely chopped
2 teaspoons poultry seasoning
3 cups reduced-sodium chicken broth
1/4 cup water (if baking separately)
(1) If baking the stuffing separately, preheat the oven to 350. Spray a 2-quart baking dish with Pam. If stuffing a bird, prepare the stuffing just before roasting the bird. (2) Combine the stuffing mix, sausage, celery, onion, and poultry seasoning in a large bowl. Stir in the broth, 1 cup at a time, until mixture is well moistened. Let stand 10 minutes. (3) Place the stuffing in the dish and sprinkle with the water if baking separately. Cover with foil and bake 30 minutes; remove foil and continue baking until the edges become browned and crisp, about 15 minutes more. (Tip: To make stuffing ahead, prepare through step 2. Cover and refrigerate overnight. Return to room temperature before baking.
Makes 12 (2/3 cup) servings. Each: 3 POINTS
Cornbread
1 cup uncooked cornmeal
3/4 cup fat-free skim milk
2 teaspoons baking powder
1 egg
3/4 teaspoon table salt
1 teaspoon olive oil
1/2 cup unsweetened applesauce
1/2 cup Splenda
Beat egg and add to milk, then add to cornmeal. Add other ingredients and stir just until moistened. Splenda is optional. Pour into a sprayed 8x8” pan and bake 20-35 minutes in a 425 oven.
Makes 8 servings. Each: 2 POINTS
Pepsi Pot Roast
3 lb. pot roast, any kind of roast will do
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
2 16 oz. bottles of Diet Coke
Put the roast in the crockpot. Mix all the other ingredients in a large bowl and then pour over the roast. Cook on high for 6 hours. Serve it over brown rice.
Makes 12 servings. Each: 4 POINTS without the rice; 8 POINTS with a cup of it.
Impossibly Easy Pumpkin Pie
1 cup canned pumpkin
1/2 cup reduced-fat Bisquick mix
1/2 cup Splenda
1 cup fat-free evaporated milk
1 tablespoon butter or margarine, softened
1-1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 whole egg
1/4 cup Egg Beaters
Whipped topping, if desired
Heat oven to 350. Spray a 9” pie plate. Stir all ingredients except whipped topping until blended. Pour into the pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Makes 8 servings. Each: 2 POINTS
Pumpkin Fluff
1 small can solid pumpkin (not the pie filling)
1 package sugar-free, fat-free instant butterscotch pudding
1 package sugar-free, fat-free instant vanilla pudding
2 cups skim milk
1 tablespoon pumpkin pie spice
Mix milk and pudding. Add pumpkin and spice. Pour into six 1-cup serving cups. Chill.
Makes 6 servings. Each: 3 POINTS
Frosted Banana Bread Muffins
Cook spray
3 Tbsp vegetable oil
2/3 cup unpacked brown sugar
3 large banana(s), or 4 medium, mashed
2 tsp lemon peel, grated
1 large egg(s)
1 large egg white(s)
2 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
1/3 cup buttermilk
1/2 cup golden seedless raisins
1/3 cup powdered sugar
1 Tbsp fresh lemon juice
Preheat oven to 350. Coat 24 mini muffin tins with cooking spray. Blend together oil and brown sugar. Beat in bananas, lemon zest, egg and egg white. In a separate bowl, whisk together flour, baking powder, cinnamon and salt. Gently stir half the flour mixture into banana mixture; stir in buttermilk, remaining flour mixture and raisins. Divide batter among muffin pans. Bake until a toothpick inserted into center comes out clean, about 10-12 minutes. Let cool in pans for 10 minutes before inverting onto a rack to cool completely. To make frosting, blend powdered sugar and lemon juice together. Drizzle over cooled muffins.
Makes 24 mini muffins. Each: 2 POINTS
Pierogi Lasagna
2 cups skim milk
2 cups (4 1/2 oz) instant potato flakes
1/4 cup Land O Lakes no-fat sour cream
1 cup (one 8-oz can) sauerkraut, well drained
1 teas dried parsley flakes
1/2 cup (one 2.5 oz jar) sliced mushrooms, drained
1 1/2 cups chopped onion
6 (3/4 oz) lasagna noodles, cooked and drained
1 1/2 cups (6 oz) shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 350 degrees. Spray an 8-by-12” baking dish with butter-flavored Pam. In a large saucepan, heat skim milk, until hot but not boiling. Remove from heat. Stir in potato flakes, using a fork. Fold in sour cream. Add sauerkraut, parsley flakes, and mushrooms. Mix well to combine. Set aside. Meanwhile, in a large skillet sprayed with butter-flavored Pam, saute onion until tender. Place 3 lasagna noodles in bottom of prepared baking dish. Evenly sprinkle half of potato mixture over noodles. Sprinkle half of onion and half of Cheddar cheese on top. Repeat layers. Cover and bake for 20 minutes. Uncover and continue baking for 10 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Makes 6 servings. Each: 5 POINTS
Sparkling Cranberry Punch
2 cups (about) Sherbet -- softened
1/2 cup lemon juice
2 cups orange juice
3/4 cup sugar
1 1/2 quarts cranberry juice blend
7 cups Ginger Ale
In a large bowl, stir together softened sherbet, lemon juice, orange juice, sugar, and cranberry juice. Refrigerate at least 2 hours or up to 5 hours. Before serving, pour mixture into a punch bowl. Stir in ginger ale. Add extra scoops of sherbet to float on top of punch.
Makes 30 servings. Each: 2 POINTS
Kashi Friendly Muffins
1 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups Kashi Good Friends or GoLean Cereal
3/4 cup skim milk
1/4 cup honey
2 egg whites
1/4 cup unsweetened applesauce
1 medium ripe banana -- mashed
Non stick cooking spray
Preheat oven to 400. In a small bowl, stir together flour, baking powder and salt. Set aside. In a large mixing bowl, combine cereal and milk; let stand for 2-3 minutes. Add the honey and egg whites and beat well. Stir in applesauce and banana. Add flour mixture and mix ONLY until dry ingredients are moistened {over mixing will cause rubbery muffins}. Fill sprayed muffin tins. Bake for 20-25 minutes or until lightly browned.
Each muffin = 2 POINTS
Apple Bran Muffins
1 cup flour
1 1/2 tsp. soda
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/4 cups skim milk
1/3 cup brown sugar
1/4 cup Splenda
1/2 cup eggbeaters
1 tsp. vanilla
1/2 cup applesauce
2 cups All-Bran
Preheat over at 400 degrees. Mix together, spray muffin tin with Pam. Bake at 400 degrees for 18-20 minutes.
Makes 12 muffins. Each: 2 POINTS
Spinach and Cheese Stuffed Chicken
2 egg whites, lightly beaten
2 tsp. cold water
1/4 cup plain breadcrumbs
4 (5 oz) chicken breast, skinless/boneless
1 (10 oz) pkg frozen spinach (chopped, thawed, squeezed dry)
10 oz reduced fat Swiss cheese slice, cut in half
16 slices thin sliced turkey pepperoni
Preheat oven to 425. Spray baking sheet with Pam. Whisk together water and egg whites in bowl; place crumbs in separate bowl. Lightly pound chicken to 1/4” thickness. Top each chicken with 1/4 spinach, 1-1/2 slices of cheese and 4 slices of pepperoni. Roll each up. Dip chicken in egg mix; then in crumbs. Place seam side down on baking sheet. Lightly spray chicken with Pam. Bake until chicken is cooked and crust is golden, about 25 minutes.
Makes 4 servings. Each: 6 POINTS
No-Bake Cookies
2 cups Splenda
2 cups Quaker Oats -- old fashioned
1 packet sugar free hot cocoa mix
6 Tbsp applesauce
1 tsp vanilla
2 Tbsp Margarine
1/2 cup reduced fat peanut butter
1/2 cup skim milk
Combine milk, applesauce, cocoa mix, margarine and vanilla. Boil for 2 minutes in saucepan. Remove from heat and add peanut butter and oats. Spread it on wax paper and let set overnight, cut and serve.
Makes 20 servings = 1 point each
Chicken or Tuna Noodle Casserole
4 oz frozen chopped onions
1 cup 1% low fat milk
10 oz Campbell's Healthy Request Cream of Mushroom Soup
3 cups uncooked egg noodles (cook and drain)
1 1/4 cup frozen green peas
1 Tbsp fresh lemon juice
1/4 tsp table salt
1/4 tsp black pepper
2 oz canned pimento
8 fat-free crackers
2 Tbsp Kraft reduced fat Parmesan-style grated topping
12 oz canned chicken (or tuna)
Preheat oven to 450. Saute onions in a little butter. Add milk and soup. Cook 3 minutes. Stir constantly. Add noodles, peas, lemon juice, salt, pepper, and pimento. Pour into sprayed pan. Combine cracker crumbs & parmesan cheese; Sprinkle on top. Bake for 15 minutes
Makes 4 (1-1/2 cup) servings. Each: 7 POINTS
Apple Pork Chops
6 - 4 oz. pork chops
20 oz. can of apple pie filling
1 package of Stove Top Stuffing prepared without margarine
Place raw pork chops in 9X13” pan. Season chops with any seasonings you like. Top each chop with apple pie mixture. Next, top with the stuffing mixture. Bake at 400 for 20-30 minutes or until pork is cooked.
Makes 6 servings. Each: 7 POINTS
2 tablespoons olive oil
2 onions, minced
8 cups brown rice, cooked
1-1/2 cups cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
4 large eggs, lightly beaten
1 cup fat-free chicken broth
2 cloves garlic, minced
1 teaspoon dried sage
1/2 teaspoon cayenne
Pinch of salt and pepper
1/2 cup walnuts (skip if on core)
1 cup fresh parsley, chopped
3 cups cooked chicken, cut in bite-size pieces
Preheat oven to 350. Saute onions in olive oil until translucent. Combine onion with all remaining ingredients except walnuts and 1/4 cup cheddar cheese. Transfer to sprayed 2-quart baking dish. Top with walnuts and remaining cheese. Bake for 30-40 minutes or until top is golden.
Makes 10 servings. Each: Flex: 7 POINTS // Core: 0 (if you let out the walnuts and use fat-free cheeses)
Sweet Potato Salad with Pineapple and Jalapeno
2 pounds sweet potatoes, peeled and cut into 1“ pieces
1/2 medium pineapple, cored and cubed (about 2 cups)
1/4 medium jalapeno pepper, finely minced (about 2 teaspoons)
2-1/2 tablespoons basil, fresh, chopped
2 teaspoons olive oil
4 teaspoons soy sauce
1/4 cup diet ginger ale
Steam potatoes until tender but mushy, about 12-15 minutes; cool to room temperature. Place potatoes in a medium bowl; add pineapple. Combine remaining ingredients in a cup; mix well. Pour dressing over potato mixture and toss to coat.
Makes 6 (1 cup) servings. Each: 3 POINTS
Simple Cabbage Sausage Soup
1 tablespoon olive oil
1 medium onion, chopped (or 1 cup frozen chopped onions)
1 tablespoon minced garlic
1 (16 oz) package shredded cabbage and carrots (coleslaw mix)
1 (15 oz) can red or pinto beans
1 (14.5 oz) can diced tomatoes
8 oz. low-fat kielbasa or other Polish sausage, chopped
1 (14.5 oz) can chicken or beef broth (low sodium)
2 cups water
1 teaspoon pepper
Heat olive oil in a large soup pot. Add onions and sauté for 1-2 minutes or until slightly transparent. Add garlic, cabbage, beans, tomatoes, smoked sausage, broth, water, and pepper. Heat on medium-high heat until mixture comes to a boil. Reduce heat and simmer for about 30 minutes or until vegetables are tender.
Makes 8 servings. Each: 3 POINTS
Pimento-Cheese Spread
1 (8 oz) bag shredded fat-free sharp cheddar cheese
1/2 cup shredded extra sharp cheddar cheese
1/2 cup fat-free mayonnaise
2 (4 oz) jars diced pimento, drained
1/4 cup minced sweet onion
2 tablespoons light cream cheese
1 teaspoon Worcestershire sauce
Blend all the ingredients in a medium bowl with a spatula. Cover and refrigerate at least 1 hour or up to 5 days to allow the flavors to blend.
Serving size: 2 tablespoons = 1 POINT
Easy Cornbread Stuffing
1 (14 oz) bag cornbread stuffing mix
2 oz. cooked turkey breakfast sausage, crumbled
2 large celery stalks, chopped
1 large onion, finely chopped
2 teaspoons poultry seasoning
3 cups reduced-sodium chicken broth
1/4 cup water (if baking separately)
(1) If baking the stuffing separately, preheat the oven to 350. Spray a 2-quart baking dish with Pam. If stuffing a bird, prepare the stuffing just before roasting the bird. (2) Combine the stuffing mix, sausage, celery, onion, and poultry seasoning in a large bowl. Stir in the broth, 1 cup at a time, until mixture is well moistened. Let stand 10 minutes. (3) Place the stuffing in the dish and sprinkle with the water if baking separately. Cover with foil and bake 30 minutes; remove foil and continue baking until the edges become browned and crisp, about 15 minutes more. (Tip: To make stuffing ahead, prepare through step 2. Cover and refrigerate overnight. Return to room temperature before baking.
Makes 12 (2/3 cup) servings. Each: 3 POINTS
Cornbread
1 cup uncooked cornmeal
3/4 cup fat-free skim milk
2 teaspoons baking powder
1 egg
3/4 teaspoon table salt
1 teaspoon olive oil
1/2 cup unsweetened applesauce
1/2 cup Splenda
Beat egg and add to milk, then add to cornmeal. Add other ingredients and stir just until moistened. Splenda is optional. Pour into a sprayed 8x8” pan and bake 20-35 minutes in a 425 oven.
Makes 8 servings. Each: 2 POINTS
Pepsi Pot Roast
3 lb. pot roast, any kind of roast will do
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
2 16 oz. bottles of Diet Coke
Put the roast in the crockpot. Mix all the other ingredients in a large bowl and then pour over the roast. Cook on high for 6 hours. Serve it over brown rice.
Makes 12 servings. Each: 4 POINTS without the rice; 8 POINTS with a cup of it.
Impossibly Easy Pumpkin Pie
1 cup canned pumpkin
1/2 cup reduced-fat Bisquick mix
1/2 cup Splenda
1 cup fat-free evaporated milk
1 tablespoon butter or margarine, softened
1-1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1 whole egg
1/4 cup Egg Beaters
Whipped topping, if desired
Heat oven to 350. Spray a 9” pie plate. Stir all ingredients except whipped topping until blended. Pour into the pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.
Makes 8 servings. Each: 2 POINTS
Pumpkin Fluff
1 small can solid pumpkin (not the pie filling)
1 package sugar-free, fat-free instant butterscotch pudding
1 package sugar-free, fat-free instant vanilla pudding
2 cups skim milk
1 tablespoon pumpkin pie spice
Mix milk and pudding. Add pumpkin and spice. Pour into six 1-cup serving cups. Chill.
Makes 6 servings. Each: 3 POINTS
Frosted Banana Bread Muffins
Cook spray
3 Tbsp vegetable oil
2/3 cup unpacked brown sugar
3 large banana(s), or 4 medium, mashed
2 tsp lemon peel, grated
1 large egg(s)
1 large egg white(s)
2 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp table salt
1/3 cup buttermilk
1/2 cup golden seedless raisins
1/3 cup powdered sugar
1 Tbsp fresh lemon juice
Preheat oven to 350. Coat 24 mini muffin tins with cooking spray. Blend together oil and brown sugar. Beat in bananas, lemon zest, egg and egg white. In a separate bowl, whisk together flour, baking powder, cinnamon and salt. Gently stir half the flour mixture into banana mixture; stir in buttermilk, remaining flour mixture and raisins. Divide batter among muffin pans. Bake until a toothpick inserted into center comes out clean, about 10-12 minutes. Let cool in pans for 10 minutes before inverting onto a rack to cool completely. To make frosting, blend powdered sugar and lemon juice together. Drizzle over cooled muffins.
Makes 24 mini muffins. Each: 2 POINTS
Pierogi Lasagna
2 cups skim milk
2 cups (4 1/2 oz) instant potato flakes
1/4 cup Land O Lakes no-fat sour cream
1 cup (one 8-oz can) sauerkraut, well drained
1 teas dried parsley flakes
1/2 cup (one 2.5 oz jar) sliced mushrooms, drained
1 1/2 cups chopped onion
6 (3/4 oz) lasagna noodles, cooked and drained
1 1/2 cups (6 oz) shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 350 degrees. Spray an 8-by-12” baking dish with butter-flavored Pam. In a large saucepan, heat skim milk, until hot but not boiling. Remove from heat. Stir in potato flakes, using a fork. Fold in sour cream. Add sauerkraut, parsley flakes, and mushrooms. Mix well to combine. Set aside. Meanwhile, in a large skillet sprayed with butter-flavored Pam, saute onion until tender. Place 3 lasagna noodles in bottom of prepared baking dish. Evenly sprinkle half of potato mixture over noodles. Sprinkle half of onion and half of Cheddar cheese on top. Repeat layers. Cover and bake for 20 minutes. Uncover and continue baking for 10 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Makes 6 servings. Each: 5 POINTS
Sparkling Cranberry Punch
2 cups (about) Sherbet -- softened
1/2 cup lemon juice
2 cups orange juice
3/4 cup sugar
1 1/2 quarts cranberry juice blend
7 cups Ginger Ale
In a large bowl, stir together softened sherbet, lemon juice, orange juice, sugar, and cranberry juice. Refrigerate at least 2 hours or up to 5 hours. Before serving, pour mixture into a punch bowl. Stir in ginger ale. Add extra scoops of sherbet to float on top of punch.
Makes 30 servings. Each: 2 POINTS
Kashi Friendly Muffins
1 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups Kashi Good Friends or GoLean Cereal
3/4 cup skim milk
1/4 cup honey
2 egg whites
1/4 cup unsweetened applesauce
1 medium ripe banana -- mashed
Non stick cooking spray
Preheat oven to 400. In a small bowl, stir together flour, baking powder and salt. Set aside. In a large mixing bowl, combine cereal and milk; let stand for 2-3 minutes. Add the honey and egg whites and beat well. Stir in applesauce and banana. Add flour mixture and mix ONLY until dry ingredients are moistened {over mixing will cause rubbery muffins}. Fill sprayed muffin tins. Bake for 20-25 minutes or until lightly browned.
Each muffin = 2 POINTS
Apple Bran Muffins
1 cup flour
1 1/2 tsp. soda
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/4 cups skim milk
1/3 cup brown sugar
1/4 cup Splenda
1/2 cup eggbeaters
1 tsp. vanilla
1/2 cup applesauce
2 cups All-Bran
Preheat over at 400 degrees. Mix together, spray muffin tin with Pam. Bake at 400 degrees for 18-20 minutes.
Makes 12 muffins. Each: 2 POINTS
Spinach and Cheese Stuffed Chicken
2 egg whites, lightly beaten
2 tsp. cold water
1/4 cup plain breadcrumbs
4 (5 oz) chicken breast, skinless/boneless
1 (10 oz) pkg frozen spinach (chopped, thawed, squeezed dry)
10 oz reduced fat Swiss cheese slice, cut in half
16 slices thin sliced turkey pepperoni
Preheat oven to 425. Spray baking sheet with Pam. Whisk together water and egg whites in bowl; place crumbs in separate bowl. Lightly pound chicken to 1/4” thickness. Top each chicken with 1/4 spinach, 1-1/2 slices of cheese and 4 slices of pepperoni. Roll each up. Dip chicken in egg mix; then in crumbs. Place seam side down on baking sheet. Lightly spray chicken with Pam. Bake until chicken is cooked and crust is golden, about 25 minutes.
Makes 4 servings. Each: 6 POINTS
No-Bake Cookies
2 cups Splenda
2 cups Quaker Oats -- old fashioned
1 packet sugar free hot cocoa mix
6 Tbsp applesauce
1 tsp vanilla
2 Tbsp Margarine
1/2 cup reduced fat peanut butter
1/2 cup skim milk
Combine milk, applesauce, cocoa mix, margarine and vanilla. Boil for 2 minutes in saucepan. Remove from heat and add peanut butter and oats. Spread it on wax paper and let set overnight, cut and serve.
Makes 20 servings = 1 point each
Chicken or Tuna Noodle Casserole
4 oz frozen chopped onions
1 cup 1% low fat milk
10 oz Campbell's Healthy Request Cream of Mushroom Soup
3 cups uncooked egg noodles (cook and drain)
1 1/4 cup frozen green peas
1 Tbsp fresh lemon juice
1/4 tsp table salt
1/4 tsp black pepper
2 oz canned pimento
8 fat-free crackers
2 Tbsp Kraft reduced fat Parmesan-style grated topping
12 oz canned chicken (or tuna)
Preheat oven to 450. Saute onions in a little butter. Add milk and soup. Cook 3 minutes. Stir constantly. Add noodles, peas, lemon juice, salt, pepper, and pimento. Pour into sprayed pan. Combine cracker crumbs & parmesan cheese; Sprinkle on top. Bake for 15 minutes
Makes 4 (1-1/2 cup) servings. Each: 7 POINTS
Apple Pork Chops
6 - 4 oz. pork chops
20 oz. can of apple pie filling
1 package of Stove Top Stuffing prepared without margarine
Place raw pork chops in 9X13” pan. Season chops with any seasonings you like. Top each chop with apple pie mixture. Next, top with the stuffing mixture. Bake at 400 for 20-30 minutes or until pork is cooked.
Makes 6 servings. Each: 7 POINTS
Wednesday, February 14, 2007
Tuesday, February 13, 2007
Recipes - February 10th
Cozy Turkey Pot Pies
1 1/2 cups cooked turkey breast
1 2.5 oz jar sliced mushrooms, drained
1/2 cup chopped onion
1 cup frozen peas, thawed
1/4 tsp. black pepper
1/3 cup reduced fat cheddar cheese
6 Tbsp. all purpose flour
2 tsp. baking powder
2 tsp. dried parsley flakes
1 cup skim milk
2 eggs
2 Tbsp. fat free mayonnaise
Preheat oven to 400. Spray 4 individual casseroles or (10 oz) custard cups with butter flavored Pam. In a medium bowl, combine turkey, mushrooms, onion, peas, black pepper, and cheddar cheese. Evenly divide mixture among prepared casseroles. In a small bowl, combine flour, baking powder, and parsley flakes. Add skim milk, egg, and mayonnaise. Mix well to combine. Evenly spoon batter over top of casseroles. Bake for 30-35 minutes. Cool on wire rack for 5 minutes.
Serves 4. Each: 5 POINTS
Mexican Turkey Noodle Bake
1 1/3 cups carnation nonfat dry milk powder
1/2 cup water
1 10-3/4 oz Can Healthy Request Cream of Chicken Soup
1 1/2 cups diced cooked turkey breast
1 14-1/2 oz can stew tomatoes, coarsely chopped and undrained
1/4 cup finely chopped onion
1 tsp. Dried parsley flakes
1 tsp. Chili seasoning
1 cup frozen whole kernel corn, thawed
3 cups cooked noodles, rinsed and drained
3/4 cup reduced fat cheddar cheese
Preheat oven 350. Spray a 9x13” baking dish with olive oil Pam. In large bowl, combine dry milk powder, water, and chicken soup. Add turkey, undrained stewed tomatoes, onion, parsley flakes, chili seasoning, and corn. Mix well to combine. Stir in noodles and cheddar cheese. Pour mixture into prepare baking dish. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Makes 8 servings. Each: 4 POINTS
Apple Cinnamon Muffins
1-1/4 cup oat bran cereal; uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce
1 cup apple, peeled, cored, diced
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract
Preheat oven to 375. Coat 12 medium-size cups with vegetables oil or line with paper baking cups. In a medium bowl combine oat bran cereal, flour,
cinnamon, baking powder, soda, and salt. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.
Makes 12. Each: 3 POINTS
Grilled Chicken with Italian Salsa
Salsa:
2-1/4 cups chopped tomatoes (about 2 medium)
1/2 cup chopped fresh basil
1 tbsp thawed orange juice concentrate
1/2 tsp salt
1/2 tsp minced fresh garlic
1/2 tsp balsamic vinegar
1/4 tsp freshly ground black pepper
Chicken:
1 tbsp chopped fresh oregano
2 tbsp fresh lemon juice
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp Dijon mustard
1 tsp chopped fresh rosemary
1 tsp chopped fresh parsley
1/2 tsp garlic powder
1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
1/4 tsp salt
4 (6 oz) skinless, boneless chicken breast halves
Cooking spray
To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour. To prepare chicken, preheat grill. Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.
Serves 4 (1 chicken breast half and 1/2 cup salsa). Each: 6 POINTS
Creamy Italian White Bean Soup
1 tbsp vegetable oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 garlic clove, minced
2 cans (15- 199 oz each) white kidney beans (cannellini), rinsed and drained
1 can (13 3/4-14 1/2 oz) chicken broth
1/4 tsp coarsely ground black pepper
1/8 tsp dried thyme leaves
10-12 oz fresh spinach
1 tbsp fresh lemon juice
Freshly grated Parmesan cheese, optional
In a 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 5-8 minutes until tender, stirring occasionally. Add garlic, cook 30 seconds, stirring. Add beans, chicken broth, pepper, thyme and 2 cups water. Heat to boiling over high heat. Reduce heat to low, simmer, uncovered, 15 minutes. Meanwhile, discard tough stems from spinach, thinly slice leaves. With slotted spoon, remove 2 cups bean-and-vegetable mixture from soup, set aside. In blender at low speed, with center part of cover removed to allow steam to escape, blend remaining soup in small batches until smooth. Pour soup into large bowl after each batch. Return soup to saucepan, stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach and cook 1 minute or until wilted. Stir in lemon juice and remove from heat. Serve with Parmesan cheese, if you like.
Makes 4 servings. Each: 5 POINTS
Tex-Mex Pasta Salad
1 lb uncooked radiatore pasta (short coiled pasta)
2 tsp olive oil
3 garlic cloves, minced
1-1/2 lb ground turkey
2/3 cup water
1 (1.25 oz) pkg 40%-less-sodium taco seasoning (such as Old El Paso)
2 cups (8 oz) preshredded reduced-fat Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5 oz) can black beans, rinsed and drained
2 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp ground cumin
1 (8 oz) container reduced-fat sour cream
Salsa (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly. Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl. Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.
Serves 12 (about 1-1/3 cups). Each: 7 POINTS
Beef Pot Roast (in Pot, Oven or Slow Cooker)
1 boneless beef pot roast (chuck, shoulder or round), 2-1/2 lb cut to fit pot or crock, as needed
Salt and pepper, to taste
2 tbsp cooking oil
1-1/4 cups water, divided
1 tbsp Worcestershire sauce
1 tsp instant beef bullion
1 tsp dried basil, crushed
12 oz new potatoes or 2 medium sweet potatoes
1 lb carrots or 6 medium parsnips, peeled, cut into 2-inch pieces
2 onions, cut into wedges
2 ribs celery, bias-cut to 1-inch
1/4 cup all-purpose flour
Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat. Mix 3/4 cup of the water, Worcestershire, bouillon, basil and salt. Pour over roast. Bring to a boil. Reduce heat and simmer, covered, 1 hour. Peel a strip of skin at center of each new potato or peel and quarter sweet potatoes. Add the potatoes, carrots, onions and celery to pot. Return to a boil. Reduce heat. Simmer covered, until tender, 45-60 minutes. Add water as needed. Transfer meat and vegetables to platter. Reserve juices. To prepare the gravy, measure juices, skim off fat, and add enough water to make 1-1/2 cups. Return to Dutch oven. In a small bowl, stir the 1/2 cup water into the flour. Stir in pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
For oven cooking: Follow Step 1. Bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, to tender, 45 to 60 minutes. Make gravy.
For slow-cooker cooking: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top. Mix the 3/4 cup water, Worcestershire, bouillon, basil and salt and add to cooker. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Prepare gravy as above.
Serves 8. Each: 6 POINTS
Teriyaki Chicken
1 lb boneless, skinless chicken breast halves
1/2 cup teriyaki sauce
1 tbsp sesame seeds
1 tbsp butter
Heat oven to 350. Put the chicken on a greased, shallow baking sheet and drizzle with teriyaki sauce. Turn the breast over and over to coat it with sauce. Sprinkle the top with sesame seeds, and bake 20 minutes, or until cooked through (larger chicken breasts will need to bake longer). Turn them over halfway through cooking. Pan sauce: Pour pan juices into a small saucepan or skillet, and boil rapidly to reduce by half. Add a tablespoon of butter, and beat with a fork or whisk to blend. Pour over chicken.
Serves 4. Each: 5 POINTS
Chicken and Vegetable Stew
1 (32 oz) container fat-free chicken broth
4 skinned, bone-in chicken breast halves (about 2-1/4 lb)
1 medium onion, chopped
2 celery ribs, chopped
1 (14 oz) pkg frozen white corn
1 (16 oz) pkg frozen baby lima beans
1 (14-1/2 oz) can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tbsp sugar
3 tbsp red wine vinegar
1 tsp Worcestershire sauce
1/2 to 1 tsp hot sauce
1 tsp dried marjoram
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion and celery, and return to a boil. Reduce heat and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken. Add corn, lima beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire sauce, hot sauce, marjoram and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender.
Serves 8 (1-1/4-cup). Each: 6 POINTS
Cheddar Chicken Breasts
4 small 4 oz boneless, skinless, chicken breasts
4 1-oz slices reduced fat cheddar cheese
2 cups crushed corn flakes cereal
Salt and pepper to taste
1 teaspoon dried parsley flakes
1/2 cup skim milk
Cut a 2” long slit 1/2 way through each breast along the thickest side. Place 1 piece of cheese into each chicken breast and secure the opening with wooden picks. Combine cereal and seasoning. Dip chicken into milk then generously roll in cereal mixture to cover completely. Place chicken breasts in a baking dish sprayed with Pam. Bake at 375 for 40 minutes or until no longer pink.
Makes 4 servings. Each: 5 POINTS
Lemon Chicken with Noodles
8 oz medium no-yolk egg noodles
1 tablespoon lemon juice
4 boneless, skinless chicken breast halves (about 1 pound total)
1 teaspoon paprika
1/4 teaspoon ground black pepper
1 tablespoon olive oil
Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Place the chicken between sheets of wax paper and pound lightly with a mallet to an even thickness. In a shallow container, mix the oil, lemon juice, paprika and pepper. Dip the chicken in the mixture until coated. Heat a no-stick frying pan over medium-high heat. Add the chicken. Cover and cook 8-10 minutes, or until the chicken is opaque. Serve over the noodles.
Makes 4 servings. Each: 6 POINTS
Baked Pears with Vanilla Yogurt and Granola
2 medium pears
1/2 cup apple juice
1 cup water
1 tablespoon honey
3 containers (6 oz) lowfat vanilla yogurt
1/2 cup lowfat granola
mint leaves, optional
Preheat oven to 375. Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them. Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender. While pears are baking, place granola in a shallow baking pan or pie plate and toast in oven 10 minutes; set aside. When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup syrup remains; set aside to cool. Line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes. Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.
Makes 4 servings. Each: 4 POINTS
Spicy Chicken and Sausage Soup
1 pkg (20 oz) boneless skinless chicken thighs, cubed
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) chicken broth
1 cup water
1/2 teaspoon red pepper sauce
1/2 lb cooked kielbasa, sliced
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag), thawed
1/2 cup uncooked instant white rice
In 3- to 3-1/2 quart slow cooker, mix chicken, tomatoes, broth, water, and red pepper sauce. Cover; cook on low heat setting 8-10 hours. Stir in kielbasa, stir-fry vegetables and rice. Increase heat setting to high. Cover; cook 10-15 minutes or until rice is tender.
Makes 6 (1-1/3 cup) servings. Each: 7 POINTS
Grandma’s Slow Cooker Chicken Noodle Soup
3/4 lb. boneless skinless chicken thighs, cut into 1” pieces
2 medium stalks celery, sliced (1 cup)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14 oz) chicken broth
1 teaspoon dried thyme leaves
2 cups frozen sweet peas, thawed
1 cup frozen home-style egg noodles (from 12 oz bag)
Spray 10” skillet with Pam; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown. In a 3-1/2 to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles. Cover; cook on low heat setting 6 hours 30 minutes to 7 hours. Stir in peas and noodles. Increase heat setting to high. Cover; cook about 30 minutes or until noodles are tender.
Makes 4 (1-1/2 cup) servings. Each: 6 POINTS
Steak and Pasta Soup
1 lb. boneless beef round steak, cut into 1/2” cubes
1 jar (26 to 28 oz) marinara sauce
2-1/2 cups water
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 cup grated Parmesan cheese
In 3-1/2 to 4 quart slow cooker, mix beef, marinara sauce, and water. Cover; cook on low heat setting 8-10 hours. Stir in ravioli. Increase heat setting to high. Cover; cook 20-30 minutes or until ravioli are tender. Sprinkle individual servings with cheese.
Makes 5 (1-1/2 cup) servings. Each: 8 POINTS
Mushroom Swiss Steak and Gravy
1 large onion, chopped (1 cup)
2 medium carrots, sliced (1 cup)
1 can (4 oz) mushroom pieces and stems, drained
1-1/2 lb boneless beef round steak, cut into serving-size pieces
1/4 teaspoon pepper
1 can (18 oz) Progresso Vegetable Classics creamy mushroom soup
1 can (8 oz) tomato sauce
In 3 to 4-quart slow cooker, layer onion, carrots, mushrooms, and beef. Sprinkle pepper over beef. In medium bowl, mix soup and tomato sauce; pour over beef. Cover; cook on low heat setting 8-10 hours. Place beef on serving platter. With slotted spoon, remove vegetables from cooker and spoon over beef. Stir gravy in cooker with wire whisk to blend. Serve gravy with beef.
Makes 6 servings. Each: 5 POINTS
Creamy Chicken and Wild Rice with Dumplings
1 package Slow Cooker Helper chicken and dumplings
1 lb. boneless skinless chicken breasts
4 cups water
1/2 cup uncooked wild rice
1 can (14 oz) chicken broth
1 can (10.75 oz) condensed cream of chicken soup
1 jar (4.5 oz) Green Giant sliced mushrooms, undrained
1/4 cup water
In 3- to 4-1/2 quart slow cooker, stir uncooked Vegetables and Sauce Mix and remaining ingredients except Bisquick Mix and 1/4 cup water until sauce mix is dissolved. Cover; cook on low heat setting 8-10 hours (or high heat setting 4-5 hours). In small bowl, stir Bisquick Mix and 1/4 cup water until dough forms; set aside. Stir chicken mixture to break up chicken. Drop dumpling mixture by 8-10 spoonfuls onto chicken mixture. Increase heat setting to high. Cover; cook about 20 minutes, without stirring, until dumplings look dry and spring back when touched.
Makes 8 (1-1/4 cup) servings. Each: 6 POINTS
1 1/2 cups cooked turkey breast
1 2.5 oz jar sliced mushrooms, drained
1/2 cup chopped onion
1 cup frozen peas, thawed
1/4 tsp. black pepper
1/3 cup reduced fat cheddar cheese
6 Tbsp. all purpose flour
2 tsp. baking powder
2 tsp. dried parsley flakes
1 cup skim milk
2 eggs
2 Tbsp. fat free mayonnaise
Preheat oven to 400. Spray 4 individual casseroles or (10 oz) custard cups with butter flavored Pam. In a medium bowl, combine turkey, mushrooms, onion, peas, black pepper, and cheddar cheese. Evenly divide mixture among prepared casseroles. In a small bowl, combine flour, baking powder, and parsley flakes. Add skim milk, egg, and mayonnaise. Mix well to combine. Evenly spoon batter over top of casseroles. Bake for 30-35 minutes. Cool on wire rack for 5 minutes.
Serves 4. Each: 5 POINTS
Mexican Turkey Noodle Bake
1 1/3 cups carnation nonfat dry milk powder
1/2 cup water
1 10-3/4 oz Can Healthy Request Cream of Chicken Soup
1 1/2 cups diced cooked turkey breast
1 14-1/2 oz can stew tomatoes, coarsely chopped and undrained
1/4 cup finely chopped onion
1 tsp. Dried parsley flakes
1 tsp. Chili seasoning
1 cup frozen whole kernel corn, thawed
3 cups cooked noodles, rinsed and drained
3/4 cup reduced fat cheddar cheese
Preheat oven 350. Spray a 9x13” baking dish with olive oil Pam. In large bowl, combine dry milk powder, water, and chicken soup. Add turkey, undrained stewed tomatoes, onion, parsley flakes, chili seasoning, and corn. Mix well to combine. Stir in noodles and cheddar cheese. Pour mixture into prepare baking dish. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Makes 8 servings. Each: 4 POINTS
Apple Cinnamon Muffins
1-1/4 cup oat bran cereal; uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce
1 cup apple, peeled, cored, diced
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract
Preheat oven to 375. Coat 12 medium-size cups with vegetables oil or line with paper baking cups. In a medium bowl combine oat bran cereal, flour,
cinnamon, baking powder, soda, and salt. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.
Makes 12. Each: 3 POINTS
Grilled Chicken with Italian Salsa
Salsa:
2-1/4 cups chopped tomatoes (about 2 medium)
1/2 cup chopped fresh basil
1 tbsp thawed orange juice concentrate
1/2 tsp salt
1/2 tsp minced fresh garlic
1/2 tsp balsamic vinegar
1/4 tsp freshly ground black pepper
Chicken:
1 tbsp chopped fresh oregano
2 tbsp fresh lemon juice
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp Dijon mustard
1 tsp chopped fresh rosemary
1 tsp chopped fresh parsley
1/2 tsp garlic powder
1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
1/4 tsp salt
4 (6 oz) skinless, boneless chicken breast halves
Cooking spray
To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour. To prepare chicken, preheat grill. Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.
Serves 4 (1 chicken breast half and 1/2 cup salsa). Each: 6 POINTS
Creamy Italian White Bean Soup
1 tbsp vegetable oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 garlic clove, minced
2 cans (15- 199 oz each) white kidney beans (cannellini), rinsed and drained
1 can (13 3/4-14 1/2 oz) chicken broth
1/4 tsp coarsely ground black pepper
1/8 tsp dried thyme leaves
10-12 oz fresh spinach
1 tbsp fresh lemon juice
Freshly grated Parmesan cheese, optional
In a 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 5-8 minutes until tender, stirring occasionally. Add garlic, cook 30 seconds, stirring. Add beans, chicken broth, pepper, thyme and 2 cups water. Heat to boiling over high heat. Reduce heat to low, simmer, uncovered, 15 minutes. Meanwhile, discard tough stems from spinach, thinly slice leaves. With slotted spoon, remove 2 cups bean-and-vegetable mixture from soup, set aside. In blender at low speed, with center part of cover removed to allow steam to escape, blend remaining soup in small batches until smooth. Pour soup into large bowl after each batch. Return soup to saucepan, stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach and cook 1 minute or until wilted. Stir in lemon juice and remove from heat. Serve with Parmesan cheese, if you like.
Makes 4 servings. Each: 5 POINTS
Tex-Mex Pasta Salad
1 lb uncooked radiatore pasta (short coiled pasta)
2 tsp olive oil
3 garlic cloves, minced
1-1/2 lb ground turkey
2/3 cup water
1 (1.25 oz) pkg 40%-less-sodium taco seasoning (such as Old El Paso)
2 cups (8 oz) preshredded reduced-fat Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5 oz) can black beans, rinsed and drained
2 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp ground cumin
1 (8 oz) container reduced-fat sour cream
Salsa (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly. Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl. Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.
Serves 12 (about 1-1/3 cups). Each: 7 POINTS
Beef Pot Roast (in Pot, Oven or Slow Cooker)
1 boneless beef pot roast (chuck, shoulder or round), 2-1/2 lb cut to fit pot or crock, as needed
Salt and pepper, to taste
2 tbsp cooking oil
1-1/4 cups water, divided
1 tbsp Worcestershire sauce
1 tsp instant beef bullion
1 tsp dried basil, crushed
12 oz new potatoes or 2 medium sweet potatoes
1 lb carrots or 6 medium parsnips, peeled, cut into 2-inch pieces
2 onions, cut into wedges
2 ribs celery, bias-cut to 1-inch
1/4 cup all-purpose flour
Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat. Mix 3/4 cup of the water, Worcestershire, bouillon, basil and salt. Pour over roast. Bring to a boil. Reduce heat and simmer, covered, 1 hour. Peel a strip of skin at center of each new potato or peel and quarter sweet potatoes. Add the potatoes, carrots, onions and celery to pot. Return to a boil. Reduce heat. Simmer covered, until tender, 45-60 minutes. Add water as needed. Transfer meat and vegetables to platter. Reserve juices. To prepare the gravy, measure juices, skim off fat, and add enough water to make 1-1/2 cups. Return to Dutch oven. In a small bowl, stir the 1/2 cup water into the flour. Stir in pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
For oven cooking: Follow Step 1. Bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, to tender, 45 to 60 minutes. Make gravy.
For slow-cooker cooking: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top. Mix the 3/4 cup water, Worcestershire, bouillon, basil and salt and add to cooker. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Prepare gravy as above.
Serves 8. Each: 6 POINTS
Teriyaki Chicken
1 lb boneless, skinless chicken breast halves
1/2 cup teriyaki sauce
1 tbsp sesame seeds
1 tbsp butter
Heat oven to 350. Put the chicken on a greased, shallow baking sheet and drizzle with teriyaki sauce. Turn the breast over and over to coat it with sauce. Sprinkle the top with sesame seeds, and bake 20 minutes, or until cooked through (larger chicken breasts will need to bake longer). Turn them over halfway through cooking. Pan sauce: Pour pan juices into a small saucepan or skillet, and boil rapidly to reduce by half. Add a tablespoon of butter, and beat with a fork or whisk to blend. Pour over chicken.
Serves 4. Each: 5 POINTS
Chicken and Vegetable Stew
1 (32 oz) container fat-free chicken broth
4 skinned, bone-in chicken breast halves (about 2-1/4 lb)
1 medium onion, chopped
2 celery ribs, chopped
1 (14 oz) pkg frozen white corn
1 (16 oz) pkg frozen baby lima beans
1 (14-1/2 oz) can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tbsp sugar
3 tbsp red wine vinegar
1 tsp Worcestershire sauce
1/2 to 1 tsp hot sauce
1 tsp dried marjoram
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion and celery, and return to a boil. Reduce heat and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken. Add corn, lima beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire sauce, hot sauce, marjoram and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender.
Serves 8 (1-1/4-cup). Each: 6 POINTS
Cheddar Chicken Breasts
4 small 4 oz boneless, skinless, chicken breasts
4 1-oz slices reduced fat cheddar cheese
2 cups crushed corn flakes cereal
Salt and pepper to taste
1 teaspoon dried parsley flakes
1/2 cup skim milk
Cut a 2” long slit 1/2 way through each breast along the thickest side. Place 1 piece of cheese into each chicken breast and secure the opening with wooden picks. Combine cereal and seasoning. Dip chicken into milk then generously roll in cereal mixture to cover completely. Place chicken breasts in a baking dish sprayed with Pam. Bake at 375 for 40 minutes or until no longer pink.
Makes 4 servings. Each: 5 POINTS
Lemon Chicken with Noodles
8 oz medium no-yolk egg noodles
1 tablespoon lemon juice
4 boneless, skinless chicken breast halves (about 1 pound total)
1 teaspoon paprika
1/4 teaspoon ground black pepper
1 tablespoon olive oil
Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Place the chicken between sheets of wax paper and pound lightly with a mallet to an even thickness. In a shallow container, mix the oil, lemon juice, paprika and pepper. Dip the chicken in the mixture until coated. Heat a no-stick frying pan over medium-high heat. Add the chicken. Cover and cook 8-10 minutes, or until the chicken is opaque. Serve over the noodles.
Makes 4 servings. Each: 6 POINTS
Baked Pears with Vanilla Yogurt and Granola
2 medium pears
1/2 cup apple juice
1 cup water
1 tablespoon honey
3 containers (6 oz) lowfat vanilla yogurt
1/2 cup lowfat granola
mint leaves, optional
Preheat oven to 375. Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them. Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender. While pears are baking, place granola in a shallow baking pan or pie plate and toast in oven 10 minutes; set aside. When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup syrup remains; set aside to cool. Line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes. Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.
Makes 4 servings. Each: 4 POINTS
Spicy Chicken and Sausage Soup
1 pkg (20 oz) boneless skinless chicken thighs, cubed
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) chicken broth
1 cup water
1/2 teaspoon red pepper sauce
1/2 lb cooked kielbasa, sliced
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag), thawed
1/2 cup uncooked instant white rice
In 3- to 3-1/2 quart slow cooker, mix chicken, tomatoes, broth, water, and red pepper sauce. Cover; cook on low heat setting 8-10 hours. Stir in kielbasa, stir-fry vegetables and rice. Increase heat setting to high. Cover; cook 10-15 minutes or until rice is tender.
Makes 6 (1-1/3 cup) servings. Each: 7 POINTS
Grandma’s Slow Cooker Chicken Noodle Soup
3/4 lb. boneless skinless chicken thighs, cut into 1” pieces
2 medium stalks celery, sliced (1 cup)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14 oz) chicken broth
1 teaspoon dried thyme leaves
2 cups frozen sweet peas, thawed
1 cup frozen home-style egg noodles (from 12 oz bag)
Spray 10” skillet with Pam; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown. In a 3-1/2 to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles. Cover; cook on low heat setting 6 hours 30 minutes to 7 hours. Stir in peas and noodles. Increase heat setting to high. Cover; cook about 30 minutes or until noodles are tender.
Makes 4 (1-1/2 cup) servings. Each: 6 POINTS
Steak and Pasta Soup
1 lb. boneless beef round steak, cut into 1/2” cubes
1 jar (26 to 28 oz) marinara sauce
2-1/2 cups water
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 cup grated Parmesan cheese
In 3-1/2 to 4 quart slow cooker, mix beef, marinara sauce, and water. Cover; cook on low heat setting 8-10 hours. Stir in ravioli. Increase heat setting to high. Cover; cook 20-30 minutes or until ravioli are tender. Sprinkle individual servings with cheese.
Makes 5 (1-1/2 cup) servings. Each: 8 POINTS
Mushroom Swiss Steak and Gravy
1 large onion, chopped (1 cup)
2 medium carrots, sliced (1 cup)
1 can (4 oz) mushroom pieces and stems, drained
1-1/2 lb boneless beef round steak, cut into serving-size pieces
1/4 teaspoon pepper
1 can (18 oz) Progresso Vegetable Classics creamy mushroom soup
1 can (8 oz) tomato sauce
In 3 to 4-quart slow cooker, layer onion, carrots, mushrooms, and beef. Sprinkle pepper over beef. In medium bowl, mix soup and tomato sauce; pour over beef. Cover; cook on low heat setting 8-10 hours. Place beef on serving platter. With slotted spoon, remove vegetables from cooker and spoon over beef. Stir gravy in cooker with wire whisk to blend. Serve gravy with beef.
Makes 6 servings. Each: 5 POINTS
Creamy Chicken and Wild Rice with Dumplings
1 package Slow Cooker Helper chicken and dumplings
1 lb. boneless skinless chicken breasts
4 cups water
1/2 cup uncooked wild rice
1 can (14 oz) chicken broth
1 can (10.75 oz) condensed cream of chicken soup
1 jar (4.5 oz) Green Giant sliced mushrooms, undrained
1/4 cup water
In 3- to 4-1/2 quart slow cooker, stir uncooked Vegetables and Sauce Mix and remaining ingredients except Bisquick Mix and 1/4 cup water until sauce mix is dissolved. Cover; cook on low heat setting 8-10 hours (or high heat setting 4-5 hours). In small bowl, stir Bisquick Mix and 1/4 cup water until dough forms; set aside. Stir chicken mixture to break up chicken. Drop dumpling mixture by 8-10 spoonfuls onto chicken mixture. Increase heat setting to high. Cover; cook about 20 minutes, without stirring, until dumplings look dry and spring back when touched.
Makes 8 (1-1/4 cup) servings. Each: 6 POINTS
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