CHICKEN DIVAN
6 CHICKEN BREAST
2 CUP BROCCOLI
6 SLICED POTATOES
2 CREAM CHICKEN SOUP
8 OZ CHEDDAR
1/2 C UP MILK
PUT POTATOES IN 9 BY 13 PAN
ADD BROCCOLI
PUT CHICKEN ON TOP
MIX SOUP AND MILK
POUR OVER CHICKEN
SPRINKLE WITH CHEESE
BAKE 90 MIN
Tuesday, August 23, 2011
BEEF & MACARONI BAKe
Eone 7 oz. pkg. macaroni and cheese1 lb. ground beef1/2 cup chopped celery1/4 cup chopped green bell pepper2 T. chopped onionone 11 oz. can mexican corn, drainedone 6 oz. can tomato paste3/4 cup water1 tsp. salt1/8 tsp. black pepperone 2 3/4 oz. pkg. potato chips, crushedPreheat oven to 350. Grease a 1 1/2 qt. baking dish. Prepare macaroni and cheese using pkg. directions. Combine ground beef, celery, bell pepper, onion in a large skillet. Cook over medium-high heat, stirring frequently, until ground beef is browned, crumbly, vegetables are tender, about 8 minutes; drain well. Add mexican corn, tomato paste, water, salt, black pepper to ground beef mixture, mix well. Stir in macaroni and cheese. Spread into prepared baking dish. Sprinkle with crushed potato chips. Bake until hot, bubbly, about 15-20 minutes.
__._,_.___
Eone 7 oz. pkg. macaroni and cheese1 lb. ground beef1/2 cup chopped celery1/4 cup chopped green bell pepper2 T. chopped onionone 11 oz. can mexican corn, drainedone 6 oz. can tomato paste3/4 cup water1 tsp. salt1/8 tsp. black pepperone 2 3/4 oz. pkg. potato chips, crushedPreheat oven to 350. Grease a 1 1/2 qt. baking dish. Prepare macaroni and cheese using pkg. directions. Combine ground beef, celery, bell pepper, onion in a large skillet. Cook over medium-high heat, stirring frequently, until ground beef is browned, crumbly, vegetables are tender, about 8 minutes; drain well. Add mexican corn, tomato paste, water, salt, black pepper to ground beef mixture, mix well. Stir in macaroni and cheese. Spread into prepared baking dish. Sprinkle with crushed potato chips. Bake until hot, bubbly, about 15-20 minutes.
__._,_.___
tried and loved recipes
BEEF STROGANOFF
1 LB GROUND BEEF
1 ENVELOPE ONION SOUP MIX
1 CAN CREAM MUSHROOM SOUP
MIX EVERYTHING IN CROCKPOT..COOK 3 HRS ON LOW
31 PP (ENTIRE RECIPE)
==========================================================
BLUEBERRY BANANA SMOOTHIE
1 BANANA
1 CUP BLUEBERRIES
1/2 CUP SKIM MILK
BLEND WELL
2 PP
======================================================
CLAM CHOWDER
2 DICED POTATOES
1 CAN CLAMS
1 CUP SKIM MILK
1 TBSP BUTTER
1 ONION
CUP CAN MILK
SALT AND PEPPER
COOK VEGGIES.ADD CLAM AND THE JUICE.COOK 5 MIN..ADD MILK AND BUTTER.WHEN BUTTER IS MELTED SERVE WITH CRACKERS
=========================================================
SLOW COOKER LASAGNE
1 LB SASUAGE
1 LB GROUND BEEF
1 ONION
2 CARROTS
1 CAN TOMATO SAUCE
1 CAN TOMATOES
9 LASAGNE NOODLES
2CUP MOZZA CHEESE
COOK BEEF AND SASUAGE.ADD VEGGIES.STIR IN PASTA SAUCE ABD TOMATO.LAYER IB CROCKPOT
COOK 4 HRS
SPRINKLE WITH CHEESE.COOK 10 MIN OR UNTIL CHEESE MELTS.
=======================================================
TACO SALAD
1/2 CUP COOKED RICE
LETTUCE
1/2 CUP CORN
1/2 CUP SALSA
1 TBSP FAT FREE MAYO
MIX THE MAYO AND SALSA TO FORM DRESSING. TOSS WITH REMAINING INGREDIENTS.
====================================================
HOMESTYLE MEATLOAF
3/4 CUP KETCHUP
1/2 CUP ROLLED OATS
1 ONION
1 TBSP BROWN SUGAR
1/2 TSP SALT
1 LB GROUND BEEF
2 EGG WHITES
FORM LOAF.BAKE 350 FOR 45 MIN
31PP FOR WHOLE RECIPE
-=========================================================
BROWN SUGAR CHILI
1 LB GROUND BEEF
1/2 CUP BROWN SUGAR
1 ONION
2 TBSP MUSTARD
1 TBSP CHILI POW
Ground Turkey with Mac & Cheese
15 0z. Ground turkey
1 box Kraft Macaroni and Cheese
1 cup salsa
.5 cup frozen corn
Prepare macaroni and cheese as directed, I usually omit the butter. In another skillet brown turkey. When turkey is browned, stir into mac and cheese. Add salsa and corn. Heat and serve. Makes 4 servings.
============================================================================
Cheesy Mac Topped Casserole
Categories: Casserole
Yield: 8 Servings
14 oz Kraft Macaroni And Cheese
Dinner,Light, Reduced Fat,
-Deluxe
1 lb lean ground beef,90% Lean
3 t minced garlic
1 1/2 t dried oregano
14 oz tomatoes,Canned Diced
9 oz mixed vegetables Frozen,Or
-9 Oz Frozen Green Beans
4 oz Kraft Velveeta Light
Reduced-Fat,Pasteurized
-Processed Cheese
Or 1 cup Kraft 2% shredded
Cheddar Chees,Points Are
-The Same
Preheat oven to 375. Prepare Kraft Macaroni & Cheese Dinner
according to package. Brown meat with garlic & oregano in large
nonstick skillet; drain. Add tomatoes with their liquid and the thawed
& drained beans; mix well.
Spoon meat mixture into 13X9 inch baking dish; top evenly with prepared
macaroni. Cover with foil.
Bake 30 min or until heated through. Remove from oven; uncover.
Sprinkle with cheese. Let stand 5 min or until cheese is melted.
8 servings
===========================================================================
Pineapple Pork Chops
6 Pork Chops (I used bone in)
salt & pepper
8oz pineapple juice
2 T brown sugar
1/2 t rosemary
1/4 t garlic powder
Coat skillet with cooking spray and heat pan over high heat. Season pork chops with salt and pepper, brown each side for 1 minute. Reduce heat to med-high and continue cooking (each side for 4 minutes). Remove pork chops from pan. Add the pineapple juice, brown sugar, rosemary, & garlic powder. Bring to boil, stirring to remove anything stuck to the bottom the pan. Simmer approx 5 minutes. Return pork chop to pan, coat with the sauce.
=================================================================================
Crockpot Cheesy Chicken Spaghetti
Servings 12
Ingredients
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light cheese
12.5 oz. can chicken breast, drained and flaked
10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
10 oz. can diced tomatoes and green chilies (Rotel)
4 oz. can mushroom stems and pieces, drained
1/2 cup water
1 small onion, diced
1 medium green pepper, diced
salt & pepper, to taste
Instructions
Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.
==================================================================
Doritos Casserole
serves 12
1 lb lean ground beef
8 oz Velveeta Light, grated 2 Tbls taco seasoning ( I used taco bell brand)
1 can fat free cream of chicken soup
1 can of Rotel tomatoes (original flavor)
1/2 bag of baked Doritos, Nacho cheese flavor, crushed
Brown ground beef, then add taco seasoning, cream of chicken soup, & rotel tomatoes. Stir to combine. In a casserole dish sprayed with Pam put down 1/2 of the crushed doritos, then half the meat mixture and then half of the grated cheese, repeat layers one time finishing off with cheese. Bake in preheated 350 oven for 30 mins until hot and bubbly.
===================================================================
Chicken Pot Roast Dinner
serves 6
1 lb small potatoes (6 to 8), unpeeled, cut into 1-inch pieces (3 cups)
2 cups ready-to-eat baby-cut carrots
1 cup frozen small whole onions (from 1-lb bag), thawed
6 boneless skinless chicken thighs (1 1/4 lb)
1/2 teaspoon salt
1/8 teaspoon pepper
1 jar (12 oz) chicken gravy
1 1/2 cups Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
1.Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.
2.Cover; cook on Low heat setting 8 to 10 hours.
3.Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.
===================================================================
Brown Sugar Chicken - posted by queen
1 ½ lbs boneless skinless chicken breasts
3 TB brown sugar
1 TB vinegar
¼ c. diet lemon lime soda
1 TB low sodium soy sauce
½ tsp black pepper
Place frozen chicken in 2 quart slow cooker. Combine brown sugar, vinegar, soda, soy sauce and black pepper. Pour over chicken. Cook on high 4 to 6 hours.
=======================================================================
Crockpot Chicken and Noodles
3 boneless skinless chicken breast
2 cans of Health Request low fat Cream of Chicken Soup
water
salt and pepper
3/4 of a bag of whole wheat noodles (cooked per directions on bag)
Put raw chicken breast in the crock pot. Add both cans for soup and then add water just to cover the chicken. Salt and pepper. Cook on low for 5-6 hours. When done use a knife and fork and shred up the chicken breast. Boil noodles per the directions and add to crockpot. Mix well.
================================================================
Crockpot Ham (Mountain Dew)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ham
12 ounces Diet Mountain Dew
10 ounces pineapple crushed in juice -- undrained
Place ham in crockpot.
Pour can of Mountain Dew over top, then pour can of pineapple over top.
Cover; cook 8-10 hours on low or 4-5 hours on high.
===============================================================================
Pepperoni Pizza Quiche
1 unbaked 9-inch (4 cup volume) frozen pie shell
1 pkg. (8 oz.) shredded Italian-blend cheese, divided
2 ozs. thinly sliced pepperoni (about 20 to 30, 1 1/2 to 2-inch diameter slices), cut into quarters, divided
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon dried basil leaves
1/8 teaspoon garlic powder
Directions
PREHEAT oven to 350° F. SPRINKLE 1 cup cheese and half of pepperoni pieces onto bottom of pie shell. WHISK evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese. Decorate top with remaining pepperoni pieces and any other topping you like. Place quiche on baking sheet (if pie pan is made of aluminum foil). BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving
==============================================================================
Beef-Stuffed Peppers - (beckbrock) Makes 4 servings 4 medium sweet green peppers, halved and seeded 8 ounces extra lean ground beef 2 cups finely chopped tomatoes (can use canned) 1 cup finely chopped onions 3 egg whites (or ¾ cup Eggbeaters) 3 tablespoons plain dried bread crumbs or oatmeal 1/4 teaspoon salt Freshly ground black pepper, to taste 1 cup tomato sauce (no salt added) Fresh flat-leaf parsley sprigs, to garnish Preheat oven to 400o F. Spray large shallow baking pan with nonstick cooking spray. Place pepper halves, cut-side up, in large microwavable baking dish with vented cover; microwave on Medium (70% power) 10 minutes, until tender. Uncover; let stand until cool. Meanwhile, in medium bowl, combine beef, tomatoes, onions, egg whites, breadcrumbs or oatmeal, salt and black pepper. Fill each cooked pepper half with an equal amount of beef mixture, pressing mixture down and, with fork, making decorative ridges into top of mixture. Place stuffed pepper halves, stuffed-side up, into prepared baking pan; bake 25-30 minutes, until beef mixture is lightly browned. Pour tomato sauce over stuffed pepper halves; bake 15-20 minutes longer, until sauce is bubbling and browned around edges. Serve garnished with parsley. SERVING (2 STUFFED PEPPER HALVES)
===============================================================================
UPSIDE DOWN BAKED BANANA OATMEAL2 bananas1 cup fat free milk1/2 cup unsweetened applesauce1 tbsp. honey(I added 1/2 tsp vanilla extract to wet ingredients.)1 egg white1/4 cup white sugar (I replaced 1 Tbsp with brown sugar and sprinkled it directly on the banana slices to carmelize. Put the remaining 3 Tbsp of white sugar in the batter.) ground cinnamon (no amount given - I used 1 Tbsp)2 cups quick oats1 1/2 tsp. baking powder1/2 tsp. saltPreheat oven to 350.Slice the bananas and spread on the bottom of an 8x8 pan or glass dish sprayed with nonstick spray.Mix all the wet ingredients, then add all the dry ingredients. Spread mixture over top of the bananas.Bake for 35-45 minutes(or until an inserted toothpick comes out clean).
===========================================================================
STRAWBERRY JAM
2 QUARTS BERRIES
5 CUPS SUGAR
COVER BERRIES WITH BOILING WATER.BOIL 1 MIN.DRAIN MOIST LIQUID..ADD 4 CUPS SUGAR.BOIL 3 MIN..ADD 1 CUP SUGAR BOIL 3 MIN.....LET STAND OVERNIGHT. BOIL
=========================================================================
potato chip chicken
6 oz crushed chips
4 tbsp butter
1 tsp pepper
4 chicken breast
heat oven to 350./melt butter.put butter and chips onplate.cover sheet with foil. dip chicken in butter. roll in chips.place on sheet. bake 16 min
===============================================================================
jello fluff
sugar free jello
4 oz cream cheese
blend well
serves 4 to 6
===============================================================
JELLO STRAWBERRY PIE WITH GRAHAM CRACKER CRUST1/2 cup sugar2 1/2 T. corn starch1 pkg. strawberry jello1 3/4 cups water-boilingstrawberries slicedgraham cracker pie crustSlice strawberries, place in pie plate with crust. Mix sugar, corn starch, jello, water, cook until thick. Add a very small amount of butter, pour over strawberries. Cool in fridge. Top with cool whip, garnish with more sliced strawberries.
=========================================================================
MAC AND CHEESE CUPS12 round butter-flavored crackersone 8 oz. pkg. elbow macaronione 10.75 oz. can condensed cheddar cheese soup1/2 cup milk3 cups shredded sharp cheddar cheese, reserving 1/4 cup for garnish1 egg, lightly beaten1 T. butter1/2 tsp. salt1/4 tsp. black pepperPreheat oven to 375. Coat a 12 cup muffin tin with cooking spray. Place a cracker in bottom of each muffin cup, set aside. Cook macaroni according to pkg. directions; drain, return to pot. Stir in remaining ingredients, except reserved cheese. Evenly spoon mixture into muffin cups, sprinkle with reserved cheese. Bake 15-18 minutes, or until heated through. Let sit 4-5 mintues then remove from muffin tin by running a knife along edges to loosen.
Southwestern Turkey Burgers
Weight Watchers Recipe
Course: main meals
PointsPlus™ Value:
Servings: 4
Preparation Time: 11 min
Cooking Time: 7 min
Level of Difficulty: Easy
Mixing salsa into ground turkey adds flavor and moisture to these burgers.
Details Read all reviews (135) Ingredients
1 pound(s) uncooked ground turkey breast
6 item(s) baked low-fat tortilla chips, crushed
1/3 cup(s) salsa
1/4 cup(s) cilantro, chopped
2 Tbsp scallion(s), finely chopped
1 tsp Durkee ground cumin, or other brand
1/4 tsp table salt
1/4 tsp black pepper
1 spray(s) cooking spray
4 item(s) light hamburger roll or bun, wheat (1.5 ounces each)
4 piece(s) lettuce
4 slice(s) tomato(es)
1/4 cup(s) salsa
Instructions
Combine first 8 ingredients. Divide mixture into 4 equal portions, shaping each into a 1⁄2-inch-thick patty.
Heat a large nonstick skillet over medium heat. Coat patties with cooking spray. Add patties to pan; cook 3 minutes. Carefully turn patties over; cook 4 minutes or until done.
Top bottom halves of buns with lettuce and tomato slices. Place patties over tomato slices, and top each with salsa and top halves of buns. Yield: 4 servings (serving size: 1 burger).
================================================================================
Special Burgers:
2-3 lbs. ground beef sirloin (90-95% lean)
1/4 cup egg substitute
1/2 cup reduced-fat Ritz cracker crumbs
1 medium onion, chopped
1/4 cup low sodium ketchup
2 Tbsp. brown sugar
1 tsp. mustard
Sauce:
1/4 cup low-sodium ketchup
2 Tbsp. brown sugar substitute
1 Tbsp. brown sugar
1 tsp dry mustard
1/2 tsp nutmeg
Mix together all hambuter ingredients. Divide mixture evenly and form into 8 patties, size according to plan.
Heat grill over medium-high flame. Cook burgers until desired doneness. Midway through cooking baste with sauce and cook another 2-3 minutes.
================================================================================
Salsa Turkey Burgers
1 lb ground turkey (99% fat free)
1/3 cup seasoned bread crumbs
4 tbsp chunky salsa (use medium or hot for extra kick)
DIRECTIONS
Combine all ingredients until well mixed.
Add salt and pepper to taste.
Divide into 4 patties.
Spray a frying pan with cooking spray and cook over medium heat until cooked thoroughly (about 10 minutes), flipping once about half-way through.
Number of Servings: 4
========================================================================
Spinach Calzone
3/4 cup 1% low-fat cottage cheese
1/2 cup low-fat sour cream
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
3 tablespoons grated fresh Parmesan cheese
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 (10-ounce) can refrigerated pizza crust
Cooking spray
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese
1 1/2 cups bottled fat-free Italian herb pasta sauce (such as Muir Glen)
Preheat oven to 425°.
Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended. Stir in spinach, bell peppers, garlic powder, and black pepper.
Unroll pizza crust onto a baking sheet coated with cooking spray; pat into a 14 x 10-inch rectangle. Spread spinach mixture over half of the crust, leaving a 1-inch border. Sprinkle mozzarella and cheddar over spinach mixture. Fold dough over filling; press edges together to seal.
Bake at 425° for 15 minutes or until browned. Cool on a wire rack 5 minutes. Heat pasta sauce in a small saucepan over medium heat. Cut calzone into 6 squares, and top with sauce.
==================================================================
Tex-Mex Calzones
YIELD: 4 servings (serving size: 1 calzone and 1 tablespoon sour cream)
Ingredients
8 ounces ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1/2 cup fat-free fire-roasted salsa verde
1 (11-ounce) can refrigerated thin-crust pizza dough
3/4 cup (3 ounces) preshredded Mexican blend cheese
Cooking spray
1/4 cup fat-free sour cream
Preparation
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.
Black bean salad: Combine 1 (15-ounce) can rinsed and drained black beans, 1 cup quartered cherry tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped celery, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, and 1 tablespoon olive oil in a medium bowl; toss well to coat.
=====================================================================
Broccoli-Sausage Calzones
2/3 cup chopped broccoli florets
2/3 cup (about 3 1/2 ounces) diced chicken and sun-dried tomato sausage (such as Gerhard's)
1/2 cup part-skim ricotta cheese
1/4 cup (1 ounce) shredded sharp provolone cheese
1/4 teaspoon freshly ground black pepper
1 (10-ounce) can refrigerated pizza crust dough
Olive oil-flavored cooking spray
Preheat oven to 350°.
Steam broccoli, covered, 3 minutes or until tender.
Combine broccoli, sausage, ricotta, provolone, and black pepper in a bowl. Divide pizza dough into 4 equal portions on a lightly floured surface; cover and let rest for 10 minutes. Shape each piece into a ball. Roll each ball into a 6-inch circle. Place about 1/3 cup sausage mixture on half of each circle, leaving a 1/2-inch border. Fold the pizza dough over the sausage mixture until the edges almost meet. Bring the bottom edge over the top edge; crimp edges of dough with fingers to form a rim.
Place the calzones on a baking sheet coated with cooking spray. Pierce tops with a fork. Lightly spray the tops with cooking spray. Bake at 350° for 35 minutes or until golden brown.
Yield: 4 servings (serving size: 1 calzone)
==================================================================
Chicken Cordon Bleu
YIELD: 4 servings (serving size: 1 rolled chicken breast half)
Ingredients
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray
Preparation
Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
=======================================================================
STRAWBERRY PIE
Serves 4 -big pieces -
1 small box COOK & SERVE SF Vanilla Pudding
2 c water
3 c strawberries, slices
1 small box SF Strawberry Jello
...garnish dessert w/ FF Cool Whip
Bring water and pudding to a boil. Remove from heat and immediately add the strawberry Jello.
Stirring until dissolved. Set aside and cool to room temperature. Place sliced strawberries on the
bottom and up the sides of a deep dish pie plate. Pour cooled pudding/Jello mixture slowly over
berries. Refrigerate until completely chilled. Garnish with cool whip.
=============================================================================
Lemon Raspberry Muffins
2 cups flour all-purpose
2/3 cup sugar
3 teaspoons baking powder
1 cup skim milk
1/3 cup canola oil
1 teaspoons lemon extract
1 egg
2 egg whites
1 ½ cups fresh or frozen raspberries (if frozen, no syrup)
In large bowl, combine flour and sugar, and baking powder, mixing well. In small bowl combine milk, oil, lemon extract, egg and egg whites, blending well. Add to dry ingredients, stirring just until ingredients are moistened. Carefully fold in raspberries. Line muffin pan with papers and fill ¾ full with batter. Bake at 425 degrees for 18 to 23 minutes or until golden brown. Cool 5 minutes; remove from pan. Yields: 12 to 16 muffins.
=============================================================================
Mini Peanut Butter Muffins
14 ounce fat free sweetened condensed milk
1/2 cup of peanut butter
3 egg whites
1/4 cup splenda
1 teaspoon vanilla extract
2 1/4 cups of lowfat Bisquick
Makes 48 mini muffins
Preheat oven at 350 F. Stir all ingredients together pour evenly into 48 mini muffins tins. Bake for 10-13 minutes.
===========================================================
Chocolate Covered Strawberry Smoothie:
1 cup Unsweetened Orig. Almond Milk
3/4 cup Frozen Strawberry Slices
1-2 tbsp SF chocolate syrup
Blend.
Enjoy!
============================================================================
Broccoli Cheese Soup
45 min 10 min prep
3 (14 1/2 ounce) cans chicken broth
2 (1 lb) bags frozen broccoli
1 (10 1/2 ounce) can Rotel
10 ounces reduced fat Velveeta cheese
1. Mix chicken broth, frozen broccoli and Rotel together.
2. Simmer for 25 minutes or until veggies are tender.
3. Cube Velveeta and put into soup pot.
4. Simmer just until cheese is melted.
=========================================================================
Five Layer Casserole
■1 lb. Lean ground beef
■2 cans French style green beans – no salt added
■2 cans 98% fat free cream of chicken soup
■1 cup light mozzarella cheese
■tator tots
1.Crumble the ground beef (cooked) onto the bottom of a 9 x 13 pan.
2.Layer the green beans, drained on top of the beef.
3.Sprinkle the cheese over the green beans.
4.Top the cheese with the cream of chicken soup – spread it as evenly as possible.
5.Cover the top with tator tots.
6.Bake on 400 degrees for 45-60 minutes.
===============================================================================
Corndog Millionaire Muffins
PER SERVING (1 muffin): 160 calories, 2g fat, 636mg sodium, 27g carbs, 1g fiber, 6.5g sugars, 9g protein
We're well aware of how unconventional corn muffins stuffed with hot dogs are. Don't knock 'em 'til you chew 'em...
Ingredients:
7 Hebrew National 97% Fat Free Beef Franks (or another brand of nearly fat-free hot dogs with 40 - 45 calories each)
1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup fat-free sour cream
2 1/2 tbsp. Splenda No Calorie Sweetener (granulated)
2 1/2 tbsp. granulated sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
Directions:
Preheat oven to 375 degrees.
Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate small bowl, mix together corn, egg substitute, and sour cream. Stir thoroughly. Add contents of the small bowl to the large one, and stir until completely mixed.
Cut 2 hot dogs in half, leaving you with 4 cocktail-sized franks. Cut each of the halves into 6 pieces, leaving you with 24 "coins." Set aside. (You'll use these to top the muffins.)
Chop the remaining hot dogs into very small pieces. Add those to the large bowl, and stir until they are integrated into the batter.
Line 8 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 8 cups. Top each muffin with 3 of the hot dog "coins."
Bake in the oven for 15 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and then enjoy!
MAKES 8 SERVINGS
====================================================================
Nacho Mac & Cheese
1 8 oz package uncooked elbow macaroni
5 oz light Velveeta cheese, cubed
1/2 packet taco seasoning mix
1/2 cup salsa
Cook macaroni in boiling water for 9 minutes. Drain and return to pan. Add cheese and taco seasoning, stirring until cheese melts. Stir in salsa. Bake at 375 for 15 minutes or until bubbly.
serving size is 2/3 cup.
========================================================================
Crockpot Ground Pork Casserole
1 lb (16 oz) ground pork
2 cupd sliced raw potatoes
1 & 1/2 cups sliced carrots
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen peas
1 cup frozen whole kernel corn
10 oz can tomato soup
1/2 cup water
1 tsp. dried parsley flakes
Salt and Pepper to taste
in a large skillet brown meat, onion, and celery. In a slow crockpot container - sprayed with cooking spray - combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes, salt, and pepper. Mixed well. Cover and cook on low for 6 to 8 hours.
=======================================================================
Tuna and Shell Salad
From the kitchen of ITSJUST4MYSELF. Posted on 3/2/2011
Servings 6
Course Light Meals
Ingredients
1/2 pound medium shell pasta
1 cup plain low-fat yogurt
2 tbsp low fat mayo
1/4 cup snipped dill
1/2 tsp salt
12 oz light tuna in water, drained
4 celery stalks, sliced
4 scallions, sliced
1 cup frozen peas, thawed
Instructions
Cook the pasta according to the package directions. Drain the pasta and rinse under cold running water until cool.
Stir the yogurt, mayo, dill & salt together in a large bowl. Add the pasta, tuna, celery, scallions & peas & stir to combine.
==============================================================================
Weeknight Chicken and Pasta
Ingredients
• 2 cups uncooked whole wheat bow tie pasta
• 1 small onion, chopped
• 1 small sweet red pepper, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1-1/2 cups cubed cooked chicken breast
• 1/2 cup reduced-fat sour cream
• 1/4 cup fat-free milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• 2 tablespoons shredded Parmesan cheese
• 2 teaspoons minced chives
Directions
• Cook pasta according to package directions.
•
• Meanwhile, in a large nonstick skillet, saute onion and red pepper in
• oil until tender. Add garlic; cook 1 minute longer. Stir in the
• chicken, sour cream, milk and seasonings; heat through. Drain pasta;
• stir into skillet. Sprinkle with cheese and chives. Yield: 4
====================================================================
Slushy Lemondade
1 cup cold water
1 packet Crystal Light Pure Lemonade flavored mix drink
1 1/2 cups ice cubes
1/4 of a fresh lemon – with peel.
Process until slushy
=========================================================================
Lasagna Cupcakes
favorite pasta sauce
1 lb hamburger meat
8 wonton wrappers
8 ounces mozzarella cheese, grated
3 ounces parmesan cheese, grated
4 ounces ricotta cheese (half reserved for frosting if desired)
8 cherry tomatoes, for garnish
8 small basil leaves, for garnish
Preheat oven to 375 degrees F.
2 To start the lasagnas: Cook hamburger meat, season to taste, drain.
3 Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella?this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
4 Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
5 Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.
===============================================================
WENDY'S FROSTY
1 cup skim milk
2 Tbsp ff cool whip
2 Tbsp sf/ff chocolate pudding mix
1 tsp vanilla
7-8 ice cubes
mix all together in blender
Variations: If you like strawberry shakes, try substituting the chocolate mix with vanilla and use frozen unsweetened strawberries in the place of the ice.
==============================================================================
Granola Breakfast Bars
2 1/4 cups old fashioned oats
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla
5 tablespoons applesauce
1/4 cup honey
1/4 cup Splenda brown sugar (I'll use regular)
1/2 cup additions (such as raisins, dates, craisins, chopped nuts, etc.)
Preheat oven to 325. Grease 8x8 pan.
Combine all ingredients. Mix well. Press mixture into pan. (use a piece of wax paper on top to compact it down). Bake 18-22 minutes or until golden brown. Cool 10 minutes, then cut into 9 bars. Cool completely before serving. Can be wrapped in individual bars for a week of treats/breakfasts. Can be doubled for 9x13 pan.
==================================================================
Peanut Butter Balls
Servings 48
Ingredients
1 cup honey
2 cup non-fat instant dry powdered milk
1 cup powdered sugar
1/2 cup mini chocolate chips
1 cup peanut butter
Instructions
Mix peanut butter, honey, and milk together to form very thick mixture. Roll out into small balls about half the size of a walnut. Roll in confectioners' sugar. Place on waxed paper and refrigerate until set.
===================================================================
Chocolate Peanut Butter Balls
6 oz. Mini Semi-Sweet Chocolate Chips
1/2 Cup Reduced Fat Creamy Peanut Butter
1/2 Cup Fat Free Evaporated Milk
1/8 Cup Confectioners Sugar
Melt chocolate chips in a medium microwave safe bowl (microwave on high for 45 seconds, stir with a spoon and microwave for another 45 seconds.)
Stir in peanut butter, whisk in evaporated milk until the mixture is smooth and creamy.
Cover and refrigerate for 1-2 hours or until the chocolate has become firm enough to roll into balls.
Using a tablespoon, scoop the mixture and form into balls.
Roll each ball in confectioner's sugar
Amaretto Butter Cookies
About 1 cup (1/2 lb.) butter or margarine at room temperature
1 cup sugar
1 large egg, separated
3 tablespoons almond-flavored liqueur, such as amaretto, or 1 tablespon almond extract
2 teaspoons grated orange peel
About 2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sliced almonds
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended.
2. In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
4.In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
5. Bake cookies in a 325º regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Yield: Makes about 3 dozen cookies
==================================================================================
Caramel Kiss Cookies
1 Cup of Light Stick Butter, softened
1 Cup Splenda Granular
1 teaspoon Vanilla Extract
2 Cups All-Purpose Flour
1/4 Cup Hershey's Cocoa
48 Hershey Caramel Kisses, unwrapped
Powdered Sugar
Preheat oven to 350°. In a large bowl, beat softened butter, Splenda, and vanilla until creamy. In a smaller bowl stir together the flour and cocoa. Gradually add dry mixture to the butter mixture, and beat until blended. Use a tablespoon measuring spoon, and measure not quite a full tablespoon of dough. Mold dough around the caramel kiss, covering completely. Roll scantly in powdered sugar. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Remove from oven and let set for one minute, and then place on a rack to cool. Once the cookies are completely cool, roll them in the powdered sugar, if desired.
===================================================================================
Chocolate Chip Cookies
1 ½ cups unbleached all-purpose flour (spoon into cup and level off)
1 teaspoon baking soda
1/8 teaspoon salt
½ cup packed dark brown sugar
½ cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 large egg
1 tablespoon canola oil
1 tablespoon light corn syrup
2 teaspoons vanilla extract
½ cup mini-chocolate chips (chop regular ones if you can’t find minis)
1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray two nonstick baking sheets (preferably insulated) with oil.
2. In a medium bowl, whisk the flour, baking soda and salt until well combined. Set aside.
3. In a medium bowl, using a handheld electric mixer set at high speed, scraping down the sides of the bowl often with a rubber spatula to force the mixture into the blades, beat the brown sugar, granulated sugar and butter until the mixture resembles coarse bread crumbs, about 1-1/2 minutes.
4. In a small bowl, beat the egg, oil, corn syrup and vanilla. Pour into the butter / sugar mixture and beat until combined. Add the dry ingredients and the chocolate chips. Using a spoon, stir just until a stiff dough forms.
5. Using a heaping teaspoon for each, roll the dough into 1-inch balls. Place them 2 inches apart on the prepared sheets (the cookies will spread during baking).
6. One sheet at a time, bake until the cookies are lightly browned, 10 to 12 minutes. The cookies will seem soft, but they will crisp as they cool. Cool in the pan for 1 minute, then transfer the cookies to a wire cake rack to cool completely.
====================================================================================
Lemon Icebox Cookies
1 cup butter
1 cup granulated sugar
1 cup light brown sugar -- firmly packed
2 whole egg -- large
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Beat butter and sugar at medium speed with and electric mixer until
fluffly. Add eggs, 1 at a time, beating well after each addition. Add
lemon rind and juice, beating until blended.
Combine flour, baking soda, and salt; gradually add to butter mixture,
beating just until blended. Divide dough into 3 equal portions; roll each
portion on wax paper into a 12-inch log. Cover and chill 8 hours.
Cut each log into 1/2-inch slices (about 28 slices); place on lighlty
greased baking sheets.
Bake 350 for 12 to 14 minutes or until edges are lightly borwned. Remove
to wire racks to cool. Store cookies in an airthight container, or
freeze, if desired. Yield: 7 dozens
===============================================================================
Tendar Sugar Cookies (halfmysizedotcom)
Serves - 60
1 cup light margarine, softened
1 1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
Methods/steps
Beat margarine in a large mixing bowl with an electric mixer for 30 seconds. Add 1 cup of sugar, the baking powder and salt. Beat until combined. Add egg and vanilla until combined. Beat in as much of the flour as possible. Stir in any remaining flour. Cover and refrigerate for 1 hour.
Preheat oven to 300 degrees. Shape dough into 1" balls. Roll balls in remaining 1/4 cup of sugar. Place 2" apart on ungreased cookie sheets.
Bake for 15 minutes or until tops are slightly crackled and sides are set. Do not brown. Remove cookies from oven and transfer to a wire rack to cool.
======================================================================================
Crock Pot Splenda Raspberry Pudding
10 ounces frozen raspberries, thawed
1/2 cup Splenda granular
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup Splenda granular
2 eggs
1/2 cup milk
1/2 tablespoon lemon juice
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 dash salt
1 Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
2 In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside. If using the crockpot only. Line with tin foil and grease.
3 Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
4 Beat in eggs, 1 at a time, then vanilla.
5 In separate bowl, whisk together flour, baking powder and salt.
6 Add to butter mixture alternately with milk and flour mixture.
7 Dollop evenly over raspberries, smoothing top; set aside.
8 In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
9 Cook for 4 hours. check after 3 1.2 hours.
10 Let cool slightly before serving.
======================================================================================
Cheaters Chicken Cacciatore
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Serve!
Yield: 5 Servings
===========================================================================\
Mozarella Stuffed Turkey Meatloaf
1 1/2 lbs. of lean ground turkey
10oz frozen chopped spinach
1/2 cup bread crumbs
1 cup part skim mozzarella cheese
1/2 cup minced onions
2 egg whites
2 TBSP ketchup
1 TBSP Worcestershire sauce
Instructions
Preheat oven to 375. Thaw and drain spinach. Mix all ingredients in a large mixing bowl. In a greased loaf pan pack mixture into shape. Bake for 60 minutes or until top gets golden brown. Let stand 5 to 10 minutes after baking. Cut into 6 even pieces.
==========================================================================
Bread Machine Banana Bread
Serving Size : 1 slice/makes 12 slices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons yeast
3 3/8 teaspoons salt
2 teaspoons Splenda® No Calorie Sweetener, Granular
2 tablespoons nonfat dry milk powder
1 teaspoon cinnamon
3 1/3 cups bread flour
1 banana -- ripe, sliced
1 cup water
Add ingredients in the order suggested by the bread machine manufacturer and follow baking instructions provided in the manual.
=================================================================================
Bread Machine Basic Whole Wheat Bread
3/4 cup + 2 Tbsp milk
2 tsp butter
1 1/3 cups whole wheat flour
2/3 cup bread flour
1 Tbsp honey or sugar
1/2 tsp salt
1 tsp active dry yeast
Add ingredients to machine according to manufacturer's directions.
Yield: 16 slices Serving size: 1 slice
==================================================================================
Featherlite Dinner Rolls
1 cup warm water
1 1/2 teaspoon yeast
1/4 salt
1 1/2 tablespoon light butter
2 tablespoons sugar
2 tablespoons dry nonfat milk
3 cups flour
Put in machine as to your breadmachine. Using dough setting
When finished shape in balls And put in 2 pam sprayed 8 inch pans. Cover and Set in warm place let rise for about 45 minutes
or until doubled.
Bake 375 for 20-25 minutes Brush tops with melted Light Butter
Servings 16 rolls
================================================================================\
Pineapple Chicken
4 servings
4 (3-oz) boneless, skinless, chicken breasts
paprika
black pepper
1 (19 oz) can unsweetened pineapple tidbits (undrained)
2 Tbsp Dijon mustard
2 Tbsp soy sauce
2 cloves garlic, minced
Spray Crockpot with cooking spray. Arrange chicken in bottom of Crockpot. Sprinkle with paprika and pepper. Mix soy sauce, pineapple and mustard together, pour over chicken. Add minced garlic. Cover and cook on low for 7-9 hours.
==============================================================================
Tuna Patties
1 can of tuna
7 FF soda crackers
1 egg or equivalent egg substitute
some diced onion
some diced green pepper
Form patties and brown in skillet. I do use a little oil to get them to brown nicely. Serve with tarter sauce that you've made - FF Miracle Whip or Mayo and a little pickle relish.
========================================================================
Skinny Tuna Noodle Casserole
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1/6th •
Calories: 318 • Fat: 7 g • Protein: 27.3 g • Carb: 34.3 g • Fiber: 3.6 g
• 6 oz no yolk noodles
• 1 tbsp butter
• 1 medium onion, minced fine
• 3 tbsp flour (gluten free use rice flour)
• 1 3/4 cups fat free chicken broth
• 1 cup 1% milk
• 1 oz sherry (optional)
• 10 oz sliced baby bella mushrooms
• 1 cup frozen petite peas (thawed) (I used Le Sueur canned baby sweet peas)
• 2 (5 oz) cans tuna in water, drained (I used albacore)
• 4 oz 50% reduced fat sharp cheddar
• butter flavored cooking spray
• 2 tbsp parmesan cheese
• 2 tbsp whole wheat seasoned breadcrumbs
Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil. When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 6-7 minutes). Add drained tuna, stirring another minute.
Remove from heat and add 1 cup reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated. Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).
====================================================================================
Triple Berry Crumb Muffins
For Muffins:
1 ½ c. whole wheat flour
½ c all purpose flour
1 c. old fashioned oats or oat flour
1 t. baking powder
1 t. baking soda
1 t. vanilla
½ c. sugar
½ cup splenda
¼ cup unsweetened applesauce
1 c. fat free yogurt
½ c egg beaters
2 TB low fat mayo
1 ½ c. mixed berries, coarsely chopped
Crumb topping:
¼ c. all-purpose flour
¼ c. oats
1/3 c. packed brown sugar
2 TB butter, melted
½ teaspoon ground cinnamon
Preheat oven to 350 degrees
Spray muffin tins with Pam cooking spray
For Muffins:
Combine dry ingredients in a large bowl, make sure to whisk thoroughly.
In a separate bowl combine wet ingredients, except for berries.
Carefully fold wet ingredients into dry ingredients. Be sure not to over mix. Fold berries into muffin batter. Let sit 10 minutes. Meanwhile combine crumb ingredients.
Measure 1 tsp of crumb mixture in to prepared muffin tin. Add batter, filling 2/3 full. Sprinkle with additional teaspoon of crumb mixture
Check for doneness at 10 minutes. Bake 15-20 min or until golden brown and a toothpick comes out clean. Remove to cooling rack. Cool completely before storing.
==================================================================================
Double Chocolate Pie
1 box sf chocolate fudge pudding mix
1 box sf white chocolate pudding mix
2 cups milk
8 oz. Cool Whip
1 reduced fat Graham Cracker pie crust
Mix chocolate fudge pudding with 1 cup milk. Blend in 4 oz. Cool Whip. Put in pie crust.
Mix white chocolate pudding mix with 1 cup milk. Blend in remaining 4 oz. Cool Whip. Put on top of chocolate fudge pudding in pie crust.
Cover and chill for a few hours.
=====================================================================================
Bubble Up Enchilada Casserole
1 pound lean ground beef
1 can enchilada sauce
1 small can tomato sauce
1 small can sliced black olives
1 can reduced fat refrigerator biscuits
Fat Free Cheddar Cheese, shredded (I used the WW Mexican Shredded Cheese)
Brown ground beef, drain. Mix in a can of enchilada sauce and a small can of tomato sauce. Then add a small can of sliced black olives. Cut up the refrigerated biscuits and stir them in. Then you just dump it all in a greased casserole and bake until the biscuits are brown. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
6 sevings
=============================================================================
Bubble Up Pizza Casserole
1 pound 96% lean ground beef
1 onion, chopped
32 oz. tomato sauce
1/2 t. dried basil
3 cloves garlic, minced
1 t. Italian seasoning
17 slices Turkey Pepperoni
15 oz. refrigerated buttermilk biscuits (I use 2 of the 7.5 oz cans)
1 1/4 c. part skim milk mozzarella cheese, shredded
Veggie Topping
* (mushrooms, peppers, olives, any of your favorites. BE CREATIVE)
1. Preheat oven to 350 F. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion powder or onion, tomato sauce, basil, garlic and Italian seasoning.
2. Add veggies (mushrooms, peppers, black olives, etc?whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.
==============================================================================
Ranch Burgers
1 1/4 lb ground beef
3/4 C Ranch dressing
3/4 C dry bread crumbs
1/4 C onion, minced
1 tsp salt
1/2 tsp pepper
sesame seed buns
lettuce, tomatoes, onion slices - optional
Ranch salad dressing
In a large bowl, combine beef, 3/4 C salad dressing, bread crumbs, onion, salt & pepper. Grill over medium hot coals for 4-5 minutes for medium doneness. Place on sesame seed buns with your choice of additions, Serve with a generous amount of additional salad dressing.
=========================================================================
Italian-Style Beef-and-Pepperoni Soup
Yield: 10 cups (serving size: 1 cup)
1 pound extra-lean ground beef
1 cup sliced turkey pepperoni (3 ounces)
Vegetable cooking spray
1 cup sliced fresh mushrooms
1 green bell pepper, seeded and chopped
1 bunch green onions, chopped
2 garlic cloves, minced
1 teaspoon olive oil
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
4 cups low-sodium fat-free chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1 teaspoon freshly ground pepper
Garnishes: sliced fresh basil, shredded Parmesan cheese
Parmesan Toast Points (optional)
Cook ground beef and pepperoni in a Dutch oven coated with cooking spray over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Rinse and drain beef mixture.
Sauté mushrooms and next 3 ingredients in hot oil in Dutch oven 5 minutes. Stir in beef mixture, tomato paste, and next 5 ingredients. Bring to a boil; reduce heat, and simmer 30 minutes. If desired, garnish and serve with Parmesan Toast Points.
======================================================================
Cheeseburger Pizza
Ingredients:
Boboli 12" Whole Wheat Thin Pizza Crust
3 Laughing Cow Light Queso Fresco & Chipotle Wedges
3 oz cooked 95% lean ground beef -(I browned mine with McCormick Hamburger Seasoning)
2-3 Grape Tomatoes, chopped
1 Scallion, finely chopped (green part only)
1 T Ketchup
1 T Yellow Mustard
¾ c reduced fat 2% shredded cheddar cheese
Directions:
1. Preheat the oven to 450.
2. Spread Laughing Cow wedges evenly across the top surface of the pizza crust, leaving at least a ½ inch edge around the outside. Sprinkle the ground beef evenly over the top and repeat with scallions and tomato pieces. Squirt ketchup in a thin stream back and forth about 4 times (8 lengths total) over the width of the pizza. Repeat with mustard going the other direction, crisscrossing the ketchup (I went back and forth 2 extra times to cover the same area because the stream is thinner than ketchup). Finish the pizza by sprinkling the cheddar cheese over top.
3. Place pizza on a foil covered baking sheet, a pizza stone (my preference) or straight onto the oven rack (depending on how you like your crust) and bake for 8-10 minutes.
===================================================================================
Italian-Style Pizza Pot Pie
3/4 pound ground round
1/4 pound mild Italian sausage, casings removed
1 small onion, chopped
2 garlic cloves, minced
1 (8-oz.) package sliced fresh mushrooms
1 (26-oz.) jar tomato-and-basil pasta sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 (13.8-oz.) package refrigerated pizza crust dough
Parchment paper
1 cup (4 oz.) shredded Italian five-cheese blend
1. Preheat oven to 450°. Cook ground round and sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain beef mixture, reserving 1 tsp. drippings in skillet. Reduce heat to medium.
2. Sauté onion in hot drippings 2 minutes. Add garlic, and cook 1 minute or until tender. Add mushrooms, and sauté 8 to 10 minutes or until most of liquid has evaporated. Stir in beef mixture, pasta sauce, Italian seasoning, and salt. Bring to a light boil, and simmer 5 minutes.
Meanwhile, unroll dough on a lightly floured piece of parchment paper. Invert 1 (9-inch) round baking dish or pie plate onto center of dough. Cut dough around edge of baking dish, making a 9-inch circle. Remove excess dough around baking dish; cover and chill, reserving for another use, such as Cinnamon Nuggets. Remove baking dish.
4. Pour beef mixture into baking dish, and sprinkle with cheese. Immediately top with dough circle. Cut an "X" in top of dough for steam to escape. Place baking dish on an aluminum foil-lined baking sheet.
5. Bake at 450° for 16 to 20 minutes or until crust is golden brown. Let stand 10 minutes before serving.
Yield: Makes 4 to 6 servings
=========================================================================
ndividual Salsa Meat Loaves
Posted by: RLLML508
2 large egg whites
1/3 cup quick-cooking oats
1/2 cup plus 2 Tbsp. chipolte salsa,
divided
1/4 cup ketchup, divided
1 pound ground beef, extra lean
Cooking spray
1. Preheat oven to 350 degrees.
2. Combine egg whites in a large bowl, stirring well with a whisk. Stir in oats, 1/2 cup salsa, and 2 Tbsp. ketchup. Add beef; mix well. Divide beef mixture into 4 equal portions, shaping each into an oval-shaped loaf.
3. Coat a foil-lined rimmed baking sheet with cooking spray. Place loaves on prepared pan.
4. Bake at 350 degrees for 30 minutes or until done.
5. Combine remaining 2 Tbsp. salsa and remaining 2 Tbsp. ketchup in a small bowl; spread mixture evenly over loaves.
4 servings (1 meat loaf each)
===============================================================================
Grande Meatloaf with Potato Stuffing
I tried this recipe and it is OMG! EXCELLENT!
1 cup (2 1/4 oz.) instant potato flakes
2/3 cups hot water
1/3 cup FF sour cream
1 tsp. dried parsley flakes
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup + 1 tablespoon dried fine bread
crumbs
1 tsp. chili seasoning
1 cup (8-oz. can) tomato sauce
1 lb. ground lean turkey or beef (90% lean)
1/3 cup (1 1/2 oz.) shredded reduced-fat
cheddar cheese
1 tablespoon brown sugar twin
1. Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with olive oil flavored cooking spray.
2. In a medium bowl, combine potato flakes, water, sour cream and parsley flakes. Mix well and set aside.
3. In a large bowl, combine onion, green pepper, bread crumbs, chili seasoning and 1/3 cup tomato sauce. Add meat. Mix well to combine.
4. Pat half of mixture into prepared loaf pan. Spread potato mixture evenly over top. Pat remaining meat mixture over potato mixture.
5. Stir cheddar cheese and brown sugar twin into remaining tomato sauce. Spoon sauce mixture evenly over top.
6. Bake for 55 to 60 minutes. Place loaf pan on wire rack and let set for 5 minutes.
7. Cut into 6 servings.
=============================================================================
French Onion Burgers
Source: Cooking Light
Serves: 4
Posted by: Suzfehr
December 4, 2005
2 teaspoons vegetable oil
2 cups chopped onion
1 pound ground round
1/4 teaspoon pepper
1 large egg white, lightly beaten
1 teaspoon salt
4 (1 1/2-ounce) French bread rolls or hamburger buns, split and toasted
4 teaspoons fat-free French or blue cheese salad dressing
Heat oil in a 12-inch cast-iron skillet over medium-high heat. Add onion; sauté 10 minutes or until tender. Spoon onion into a bowl; let cool.
Add beef, pepper, and egg white to onion, and stir well. Divide beef mixture into 4 equal portions, shaping into 3/4-inch-thick patties.
Sprinkle salt evenly over surface of skillet. Heat salt in skillet over high heat 2 minutes. Add patties; cook 5 minutes on each side or until done. Place patties on bottom halves of rolls; top each with 1 teaspoon French dressing and top halves of buns.
FOILED STEAK
2 lbs steak( cubed)
2envelope onion soup mix
1 can sliced mushrooms
19 oz can drained tomatoes
1/2 cup juice from tomatoes
1 tbsp cornstarch
1 tbsp ketchup
place larbe sheet of foil on cookie sheet..arrange meat on foil.sprinkle with soup, mushrooms and tomatoes..mix juice and cornstarch.pour over top.seal foil. bake 300 for 2 hrs or until tender
serves 6
===========================================================================
stew in foil
2 lb stew meat
envelope onion soup mix
4 medium potatoes( chunks)
4 carrots ( chunks)
2 onions( chunks)
put foil in roaster.put meat on foil.sprinkle with soup.add veggies.seal. cover pot.bake 300 for 3 hrs
================================================================
Gourmet Beef-Noodle Casserole
14-1/2 oz. can diced tomatoes
8-oz. can tomato sauce
1/2 c. green pepper, chopped
4-oz. can sliced mushrooms, drained
1 clove garlic, chopped
2 t. salt
2 t. sugar
1/2 c. burgundy wine or beef broth
8-oz. pkg. cream cheese, softened
1 c. sour cream
1/3 c. onion, chopped
2 c. shredded Cheddar cheese, divided
8-oz. pkg. wide egg noodles, cooked
Brown ground beef in a skillet; drain. Add tomatoes, sauce, green pepper, mushrooms, garlic, salt, sugar and wine or broth; cover and simmer over low heat for 10 minutes. In a medium bowl, blend cream cheese, sour cream, onion and one cup Cheddar cheese; set aside. In an ungreased 13"x9" baking pan, layer half the beef mixture, half the noodles and half the cheese mixture; repeat layers. Top with remaining Cheddar
==========================================================================
Easy Cheesy Lasagna
1/2 lb. ground beef
26-oz. jar spaghetti sauce
8-oz. pkg. wide egg noodles, cooked
8-oz. pkg. shredded mozzarella cheese
1 c. cottage cheese
1 c. grated Parmesan cheese
Brown ground beef in a saucepan; drain. Stir sauce into beef; simmer for 5 minutes. Add noodles, mozzarella cheese and cottage cheese; stir together and place in a greased 2-quart casserole dish. Sprinkle with Parmesan cheese; bake at 350 degrees for 30 minutes. Serves 4 to 6.
==============================================================================
noodle bake
2 tbsp butter
1/4 cup celery
1/4 cup onion
3 cups cooked egg noodles
1 can cream mushroom soup
1/2 cup far free mayonaise
1 can tuna
1/4 cup crushed chips
mix everything together.sprinkle with chips.bake 350 for 30 min
=================================================================================
pizza potatoes
3 potatoes(sliced)
125 ml tomatoes plus juice
125 ml mlik
1 tsp oregano
pepperoni
mozza cheese
onion
1 can mushrooms
15 ml flour
dash salt and pepper
spray dish.heat milk,tomatoes, flour, spibces to boiling
put mushrooms,potatoes, pepperoni onion and cheese in dish in layers.save some cheese and pepperoni for top.
pour hot tomato sauce over top.sprinkle with reserved cheese and pepperoni
bake 200 for 40 min or until potatoes are tender
======================================================================
Lemon Mousse--Weight Watchers
2 (1/3 ounce) packages sugar-free lemon gelatin
1/2 cup unsweetened lemon juice
4 cups hot water
1 (16 ounce) bottle of cold diet 7-Up
1 (8 ounce) container fat-free whipped topping
Dissolve jello in hot water and then add lemon juice and 7-Up.
2 Refrigerate mixture till firm; then beat at high speed with hand mixer for 5 minutes.
3 Fold in whipped topping.
4 Place in jello mold (or 1/2-cup containers), and refrigerate till ready to serve.
5 VARIATIONS:.
6 LIME MOUSSE: Substitute lime-flavored jello and unsweetened lime juice for the lemon.
7 LEMON & LIME MOUSSE: Use 1 pkg. each of lemon and lime jello and 1/4 cup each of lemon juice and lime juice.
8 CRANBERRY MOUSSE: Substitute cranberry jello and unsweetened cranberry juice for the lemon.
9 MOUSSE PARFAIT: If you want to make a "fancy" dessert, try this: Make separate lemon mousse and a lime mousse according to recipe, then alternate layers of each in a parfait glass, top with whipped topping and sprinkle with lemon and lime zest
=========================================================================
Cream Cheese Strawberry Mousse - Weight Watchers
1 1/2 cups fresh strawberries
1 (8 ounce) container light cream cheese
1/2 cup powdered sugar
1 3/4 cups frozen fat-free whipped topping, thawed
Process first 3 ingredients in a food processor until smooth. Transfer strawberry mixture to a large bowl; fold in whipped topping.
2 Spoon into 6 (6-ounce) dessert dishes. Cover and chill at least 4 hours
==================================================================================
Lemon Cheesecake Bars
Posted by TURNAROUNDSUE
18 oz Cake Mix Lemon, Dry
1/2 cup Egg Beaters
1/4 cup Applesauce Unsweetened
8 oz Cream Cheese Fat Free
1/4 cup sugar
1 Tbs fresh lemon juice
1 tsp Lemon Zest
1/2 cup powdered sugar , for sprinkling on bars after baking
1. Preheat oven to 350. Mix dry cake mix, 1/4 C eggbeaters and
2. applesauce until crumbly. Reserve 1 cup and pat remaining mixture into
3. a 9 x 13 inch pan
4. that has been sprayed with cooking spray. Bake for 15 minutes. Beat
5. cream cheese, sugar, lemon juice, zest and 1/4 C eggbeaters until light
6. and smooth. Spread over baked layer and sprinkle with reserved crumb
7. mixture. Bake for 15 minutes more. Cool completely and cut into bars.
8. Sprinkle with powdered sugar before serving. Store in refrigerator.
Servings: 24
========================================================================================
Chicken & Macaroni w/mushrooms
1 (10 3/4 oz.) can Healthy Request Cream of Chicken Soup
1/4 cup Land O Lakes no-fat sour cream
16 oz. skinned & boned uncooked chicken breast, cut into 20 pieces
1 cup (one 4oz. can) sliced mushrooms, drained
1/2 cup finely chopped onion
1 1/3 cups (3oz) uncooked elbow macaroni
Spray a slow cooker container with butter flavored cooking spray. In the prepared container, combine chicken soup & sour cream. Stir in chicken, mushrooms, & onion. Add uncooked macaroni. Mix well to combine. Cover & cook on LOW for 6 to 8 hours. Gently stir again just before serving.
============================================================================
Hamburger Divan Skillet
1 small onion, diced
6 oz extra lean ground beef
1 can Cream of Mushroom Soup RF
2 oz low fat cream cheese
12 oz Green Giant Broccoli Cuts, Frozen
5 oz Bowtie pasta
3 oz Kraft 2% Milk Sharp Cheddar Cheese
Cook pasta according to directions. Stir in broccoli at the last minute of cooking or steam in microwave separately.
Brown onion and beef and drain. Stir in soup, 1 can of water (10 oz), cream cheese over low heat. Stir frequently until cream cheese is blended in. Season to taste if desired. (garlic, salt, pepper, thyme).
Stir in cooked pasta and broccoli and top with shredded cheese. Let set a minute until the cheese melts.
4 servings
=====================================================================
Herbed Chicken Piccata
Yield: 4 servings
2 tablespoons dry breadcrumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 teaspoon margarine
8 thin lemon slices
1/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
Combine first 5 ingredients in a shallow dish; set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.
=============================================================================
Oven Fried Panko Chicken
5 boneless chicken breasts, washed & patted dry
1/4 c. butter, melted
2 cloves garlic, minced
1/4 c. Dijon mustard
1/2 c. panko (Japanese bread crumbs)
3 tbsp. Parmesan cheese, shredded
1 tbsp. parsley flakes
Mix melted butter/butter, garlic and mustard. Set aside. Mix panko crumbs, Parmesan cheese, and parsley. Set aside.
Coat chicken in mustard sauce on both sides; dip chicken tops only in crumb mixture to coat.
Lay chicken in baking pan, crumb mixture side up (use small baking pan so that chicken is cozy, close together).
Bake at 500 degrees for 15 minutes. Check for doneness. Juices should be clear when pricked with a fork. If they are not done and getting too brown, turn oven down to 400 degrees and check again in 5 minutes.
Makes 4 servings
==========================================================================
Baked Chicken Nuggets
6 servings
Posted by: Easystreeter
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes
============================================================================
CHICKEN WITH CREAMY STUFFING
Posted by: CARAMELCREME777
I pulled this straight out of a really old recipe thread.
2 lbs. chicken breasts
1 box chicken stuffing mix
1 can 98% ff cream of mushroom soup
1/2 C ff chicken broth
Spray inside of crock with non-stick spray; add raw chicken breasts. Mix stuffing mixture with soup and chicken broth. Top the chicken breasts with the mixture. Cook on low for 6-8 hrs.
============================================================================
Raspberry-Cream Cheese Muffins
Yield: 2 dozen (serving size: 1 muffin)
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries
1/4 cup finely chopped walnuts
Preheat oven to 350°.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
============================================================================
Breakfast Pizza Cups
Yield: Makes 12 servings (serving size: 1 pizza cup and 2 tbsp. pizza sauce)
Ingredients
1/2 pound lean ground turkey sausage
2 (13.8-oz.) cans refrigerated pizza crust dough
1/2 cup frozen hash browns, thawed
1/2 cup (2 oz.) shredded 2% reduced-fat sharp Cheddar cheese
1 1/4 cups egg substitute
1/2 cup fat-free milk
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 1/2 cups pizza sauce
Preparation
1. Cook sausage in a large skillet over medium-high heat 10 minutes or until sausage crumbles and is no longer pink. Drain well on paper towels, and set aside.
2. Roll or pat 1 can pizza dough into a 15- x 10-inch rectangle on a lightly floured surface; cut into 6 (5-inch) squares. Press squares into lightly greased muffin cups, skipping every other muffin cup. Repeat procedure with remaining can of pizza dough.
3. Spoon sausage evenly into crusts; sprinkle evenly with hash browns and Cheddar cheese.
4. Stir together egg substitute and next 2 ingredients; pour evenly into pizza cups, and sprinkle with grated Parmesan cheese.
5. Bake at 375° for 18 to 20 minutes or until golden. Serve with pizza sauce.
=======================================================================
Chocolate Applesauce Muffins
Unsweetened Applesauce - 2 cups
Vegetable Oil - 2 tsp
Spelnda - 1 cup
Brown Sugar - 6 tsp
Vanilla Extract - 2 tsp
Almond Extract - 1/2 tsp
Wheat Flour - 1 1/2 cups
Unsweetened Powdered Cocoa - 2/3 cup
Baking Powder - 4 tsp
Baking Soda - 1 tsp
Salt - 1 tsp
Ground Cinnamon - 1/4 tsp
Semisweet Mini Chocolate Chips - 1 cup
Directions
-Preheat oven to 350 degrees
-Grease muffin tins with Pam non-fat cooking spray
-Combine Applesauce, Oil, Splenda, Brown Sugar, Vanilla Extract, and Almond Extract in large bowl - mix well
-Combine all remaining ingredients except the chocolate chips - mix well
-Add dry ingredients to applesauce mixture and mix until well blended
-Add chocolate chips and mix with spoon
-Spoon batter into muffin cups
-Bake for 20-22 minutes
-Muffins are done when tops are firm to the touch
Number of Servings: 24
==========================================================================
Stovetop Chicken with Broccoli
1 pkg. Stove Top stuffing
1 bag frozen broccoli/ cauliflower
½ c. water
1 can reduced fat broccoli cheese soup
4 chicken breasts
Place frozen chicken in 3 qt crock pot. Pour frozen veggies over chicken. Mix stuffing, soup and water together. Pour over veggies. Cook on low 7 hours
==========================================================
Crock Pot Ham Potluck Bake
1 1/2 cups shredded carrots
6 cups shredded frozen potatoes
9 oz. diced 97% fat-free ham or any extra-lean meat
1 Tbs. dried onion flakes
1 can Healthy Request Cream of Mushroom Soup
1/4 cup skim milk
1/8 tsp. black pepper
3/4 cup shredded Kraft reduced-fat Cheddar cheese
Instructions
1.In a Crock Pot, combine carrots, potatoes, ham, and onion flakes
2.Add mushroom soup, skim milk, black pepper, and Cheddar cheese
3.Mix well to combine
4.Cover and cook on low for 6 to 8 hours
5.Stir well before serving
6.Divide into 6 servings
=================================================================================
BBQ Meatballs
1 lb ground beef, 96/4
¼ c. rolled oats
1 TB chopped onion
1 egg white
1 TB green pepper, diced
½ c. barbecue sauce
Combine ground beef, onion, pepper, oats and egg white. Form into 16 balls. Brown meatballs in skillet. Drain off fat. Place meatballs in 3 qt crock. Cook 2 hours on high-- adding barbecue sauce for the last ½ hour.
===================================================================================
Cheesy Potato & Hot Dog Casserole
1-1/2 lb whole uncooked red potato
1 10-3/4 oz. can cheddar cheese soup
1/3 c. fat-free sour cream
1/2 c. Kraft 2% Milk Cheddar cheese Finely Shredded
7 Hebrew National 97% fat free beef franks, sliced into coin size slices
3/4 oz. Kraft 2% Milk Cheddar cheese, finely shredded
fresh ground pepper to taste
Cut potatoes into 1/2 - 3/4 inch cubes, and cook until almost done. Set aside.
In a large bowl mix cheddar cheese soup, sour cream, 1/2 c. cheese and hot dogs.
Add cubed potatoes and mix well.
Put mixture into 9x13" casserole dish that has been sprayed with non-fat cooking spray. Grind pepper, to taste, on top.
Sprinkle 3/4 oz. cheddar cheese lightly on top and spray the top of the casserole with butter flavored cooking spray.
Bake at 375 degrees for about 30-40 min until top starts to brown and casserole is bubbling.
====================================================================
Quick Chicken-Corn Chowder
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
========================================================================
Pork Chops with Apple Pie Filling and Stuffing
6 pork chops
6oz box of pork stuffing mix
1- 20oz can of apple pie filling
Brown the chops in a pan, mix the stuffing as the directions say on the box.
In the crock pot lay down the chops, put the stuffing over that, spread it over them and then spread over the apple filling.
Cook on low for 4-5 hrs
===================================================================
Barbecued Chicken
1 lb frying chicken, cut up and skin removed
1 can (10.75 oz) condensed tomato soup
¾ cup chopped onion
¾ cup vinegar
3 Tbsp brown sugar
1 Tbsp Worcestershire sauce
½ tsp salt
¼ tsp dried basil
1. Place chicken in slow cooker.
2. Combine remaining ingredients and pour over chicken, making sure that sauce glazes all pieces.
3. Cover and cook on low 6-8 hours.
Makes 6 Servings
=======================================================================
Brown Sugar Chicken - queen
1 ½ lbs boneless skinless chicken breasts
3 TB brown sugar
1 TB vinegar
¼ c. diet lemon lime soda
1 TB low sodium soy sauce
½ tsp black pepper
Place frozen chicken in 2 quart slow cooker. Combine brown sugar, vinegar, soda, soy sauce and black pepper. Pour over chicken. Cook on high 4 to 6 hours
================================================================================
Broccoli and Cheese Soup
Yield: 6 servings (serving size: 1 1/3 cups)
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.
====================================================================
Two-Step Macaroni and Cheese
YIELD: 4 servings (serving size: 1/2 cup)
Ingredients
1/2 cup 1% low-fat milk
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
6 ounces processed cheese (such as Velveeta), cubed
4 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta)
Preparation
Combine the first 4 ingredients in a large saucepan over medium heat, stirring frequently; cook until smooth. Remove from heat; stir in macaroni. Serve immediately.
=========================================================================
Slow Cooker Lasagna Stew
1 pound uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup part-skim ricotta cheese
1 1/2 cup part-skim mozzarella cheese, shredded, divided
6 items dry lasagna noodles, no-cook
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Notes
=========================================================================
Berry Breakfast Smoothie
1 Cup Frozen Berries (or any unsweetened Frozen Fruit)
1/2 Medium Banana
1/4 Cup Orange Juice
1/2 Tablespoon Lime Juice
1/4 Cup Crushed Ice
1/4 Cup Plain Fat Free Yogurt
2 Packets Splenda
Place all ingredients in blender and blend until smooth. Serves: 1 (10 oz.)
============================================================================
Blackberry Smoothie
2 cups fresh or frozen blackberries
1 cup plain fat-free yogurt
1 cup apple juice
1/4 cup honey
1 large ripe banana
Combine all ingredients in a blender; process until smooth. Strain blackberry mixture through a sieve; discard seeds.
Yield: 3 servings (serving size: 1 1/2 cups)
==============================================================================
Peanut Butter Banana Breakfast Shake
Makes 1 serving
Ingredients:
1 cup fat free or low fat milk
1/2 cup frozen banana slices
1 tbsp. peanut butter
1/4 tsp. ground cinnamon
1/2 tsp. vanilla extract
sweet cocoa powder (optional)
Combine all ingredients in a blender and blend until smooth and creamy. Pour into a tall glass and garnish with a sprinkle of cocoa powder, if desired.
=======================================================================
Purple Power Blackberry Peach Smoothie
Servings 1
Ingredients
3/4 cup ice cube(s), about 4 cubes
2 medium peach(es), peeled, quartered
1/4 cup blackberries
1/2 cup fat-free skim milk
Place ice in jar of blender. Add peaches, blackberries and milk.
Blend on high until smooth and ice is completely crushed,
Corny Mac and Beef
Posted By: EEYORE1631
1 pound lean ground beef
1/4 cup onion, chopped
1 teaspoon Italian seasoning
1 can Healthy Choice tomato soup
1/4 cup water
3/4 cup corn
1 1/2 cups corkscrew macaroni
1/4 cup Parmesan cheese
Cook macaroni according to package directions. In medium skillet, cook beef, onion and Italian seasoning until browned. Pour off fat. Add soup, water and corn. Heat to boil. Add cooked macaroni and simmer about 5 minutes. Sprinkle with cheese.
======================================================================================
Creamy Mac and Cheese
Prep: 10 min., Cook: 8 min.
1 (8-ounce) package elbow macaroni
1 (10-ounce) container refrigerated Alfredo sauce
1/2 cup milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (8-ounce) block Cheddar cheese, shredded
Prepare pasta according to package directions. Drain and keep warm.
Bring Alfredo sauce and next 4 ingredients to a boil in a large saucepan. Remove from heat. Stir in cheese until melted. Stir in cooked pasta. Serve immediately.
==============================================================================
Janie’s Cheese & Sausage Breakfast Muffins
1 tube (16 oz) breakfast sausage
3 eggs beaten
3 cups Bisquick biscuit mix
1 cup shredded cheddar cheese
Heat oven to 400 degrees. Place foil muffin liners in 12 muffin - baking pan and spray with non-stick cooking spray, set aside. Crumble sausage and cook through, place on paper towels to drain. Combine eggs, 1 1/2 cups water, biscuit mix and shredded cheese in mixing bowl and stir. Stir in crumbled sausage and spoon 1/2 cup batter in each muffin cup. Bake muffins for 15 min. or until they are golden brown. Cool for 5 min
==========================================================================
CHEESY SAUSAGE MUFFINS
1/4 lb. ground turkey sausage (4 patties chopped)
3 oz. light cream cheese, cubed
1/2 cup shredded or crumbled cheddar cheese (or any blend you like)
1/4 cup green onion (about 2)
1 cup Heart Smart Bisquick
2 eggs
2/3 cup skim milk
Directions
Combine first five ingredients in a large bowl. Make a well in the center then add combined milk and eggs. Stir until just moistened. Spoon into greased muffin pan, filling 3/4 full.
Bake at 350 for 35 - 40 minutes or until done.
Number of Servings: 12
==============================================================================
Tuna stuffin muffins
box of chicken stuffing mix
2 cans tuna (drained)
2 large eggs
light mayo-miracle whip
dill relish
divide mixture among muffin tin. bake @ 350 until golden
=============================================================================
Big Mac Casserole
1 cup onion
4 oz dill pickle
1 Tbsp thousand island dressing
1 1/2 pounds ground turkey
10 slices Kraft 1% milk reduced-fat singles
8 rolls reduced-fat crescent roll dough
Instructions
Saute onion and chopped pickles with ground turkey. When browned, layer in casserole dish. Place the 10 cheese slices over the meat mixture. Take crescent rolls out od package and unroll the shhet and place on top of the cheese and meat mixture. Bake at 350 until crescent rolls and done. Serve over a bed of lettuce and top with thousand island dressing. Tastes just like a big mac! ==
=========================================================================
CHEESY CHICKEN CUPS
Servings 10 (2 pts. Each)
1 cup diced chicken breast
1 7.5oz Pillsbury buttermilk
biscuits
1 can of healthy request cream of chicken soup
½ tsp. black pepper,
1/8 tsp.garlic powder
1/2 cup 2% cheddar cheese
non fat cooking spray
Instructions
Preheat oven 400.
Press biscuit into the bottom of muffin cups. Combine other ingredients except cheese, spoon mixture into biscuits sprinkle cheese on the top of each one. Bake for 12-15 minutes.
========================================================================
Cheeseburger Pockets (Taste of Home Budget Recipes)
5 Servings
Prep: 30 min. Bake: 10 min.
Ingredients
1/2 pound ground beef
1 tablespoon chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 tube (12 ounces) refrigerated buttermilk biscuits
5 slices process American cheese
Directions
In a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.
Place two biscuits over-lapping on a floured surface; roll out into a 5-in. oval. Place 3 tablespoons meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.
Place on a greased baking sheet. Poke tops with a fork. Bake at 400° for 10 minutes or until golden brown. Yield: 5 servings.
Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don't do this, the pockets will puff up and may break open.
=====================================================================================
Parmesan Pork Tenderloin
posted by CrissyBear - Mar 2006 (Let's Get Cooking Newsletter)
1 pound pork tenderloin
3 tablespoons bread crumbs, seasoned
1 tablespoon freshly grated Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 small onion -- chopped
1 clove garlic -- minced
Cut tenderloin crosswise into 8 slices, approximately 1-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2-inch thickness.
Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat.
Saute slowly, with onion and garlic, in oil in large skillet for 10 minutes.
===========================================================================
BBQ Chicken
1 chicken breast
1 pineapple ring
1 green pepper ring
1 Tbsp BBQ sauce
In center of foil place chicken breast with pineapple ring and bell pepper ring on top. cover with BBQ sauce. Double fold foil at top and side. Leave some air space in packet. Cook on medium high grill for 15 minutes or until done.
=====================================================================
Hungry Girl's Mom-Style Creamy Chicken 'n Veggies
Ingredients
1 cup canned 98% fat-free cream of mushroom condensed soup
1 cup fat-free sour cream
2 teaspoons chopped garlic
1/4 teaspoon salt, or more to taste
4 cups frozen cauliflower florets
2 cups frozen bite-sized mixed vegetables
1 cup canned sliced mushrooms, drained
20 ounces raw lean skinless boneless chicken breast
Salt, black pepper, and additional spices, to taste
Yields: Makes 4 servings
Preparation
Preheat oven to 375 degrees.
In a large bowl, mix condensed soup, sour cream, garlic, and salt. Add cauliflower, mixed veggies, and mushrooms, and stir to coat. Set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Season chicken with salt, black pepper, and any additional spices you like. Place chicken in center of the foil, and top with veggie mixture.
Place another large piece of foil on top. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Place baking sheet in the oven and bake for about 1 hour, until chicken is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with pepper and additional salt.
==============================================================
Shepherd's Pie
2 pouches mashed potatoes
2 lb. lean ground beef
2 c frozen mixed vegetables (peas, carrots, corn)
2 c beef gravy
HEAT oven to 375°F.
PREPARE Potatoes as directed on package. Meanwhile, brown meat in large skillet; drain.
ADD vegetables and gravy to meat; mix well. Spoon into 13"x9" baking dish; cover with prepared Potatoes.
BAKE 25 to 35 min. or until heated through and lightly browned.
====================================================================================
Cheeseburger Rollup
Posted by: guilllera
1 Tbs Worcestershire sauce
8 oz Pillsbury Crescent Rolls reduced fat refrigerated
2 tsp Grill Mates Montreal steak seasoning
1 pound Beef, ground, 90% lean meat / 10% fat, raw
5 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1. Preheat oven to 400 degrees. Cook ground beef, steak seasoning and Worcestershire until browned. Drain. Return to skillet and add Velveeta. Cook until melted. Remove from heat and set aside. Spray a baking sheet with cooking spray. Unroll crescent dough onto baking sheet. press into a 15x8 rectangles. Top evenly with meat mixture. Roll up dough starting at one of the long sides. Rearrange, if needed, so roll is seam side down on the sheet tray. Bake 20 to 25 minutes or until golden brown. Cut into six servings.
==============================================================================
Strawberry Cool Whip Pie
ngredients:
Graham Cracker Pie Crust
1 Strawberry SF Jello packet
2 T Cornstarch
1 C of Water
12 Oz. of Strawberry Yogurt
8 oz. of Cool Whip
Directions:
1. Mix jello mix with the cornstarch.
2. Add water and mix well.
3. Boil the mixture till boiling.
4. Put the mixture in a bowl and fold in yogurt.
5. After the yogurt is folded in and then fold in cool whip.
6. Pour in the pie shell.
6. Chill in freezer or in fridge for a few hours.
=================================================================================
Broccoli Casserole
Posted by: DKLIBERT
Serves 8
2 Tbsp light butter
1/2 onion, chopped
2 stalks celery, chopped
1 small can sliced mushrooms, drained
3 - 10 oz boxes chopped broccoli
1 box laughing cow garlic cheese (8 wedges)
1/2 cup 2% cheddar cheese
1 can red. fat cream of mushroom soup
panko bread crumbs
Sauté onion, celery and mushrooms in butter. Following package directions, cook broccoli until thawed and just barely done. Do not overcook. Add to sautéed vegetables and place in sprayed 2 quart casserole dish. Melt cheese with soup over low heat, then pour over broccoli mixture. Top with panko, sprayed with pam and place in 350 degree oven for 30 minutes, or until mixture is bubbly and panko is browned.
===========================================================================
Bowtie Chicken and Broccoli Alfredo
Crissy's Note: I use fresh garlic rather than powder and also add a sprinkle of crushed red pepper for a little kick.
8 ounces bowtie pasta -- (3 cups dry)
5 cups broccoli florets
1 cup low-fat milk
1 1/2 tablespoons cornstarch
1 cup reduced-sodium chicken broth
1/4 cup light cream cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper -- or more to taste
1/2 cup grated Parmesan cheese
2 cups shredded cooked boneless, skinless chicken breast
Cook the pasta according to the package directions while preparing the sauce, and set aside.
Place the broccoli in a large microwave safe dish. Add 3 tablespoons of water, cover, and microwave for 4 minutes, or until crisp tender.
In a medium saucepan, whisk the milk and cornstarch until smooth. Whisk in the broth and place over low heat. Add the cream cheese, garlic powder, and pepper. Bring to a low simmer and cook until the sauce thickens, about 4 minutes. Whisk in the Parmesan and cook for 1 to 2 more minutes, or until sauce is smooth.
Toss the cooked pasta, broccoli, and chicken together in a large serving dish. Pour the sauce on top, and toss gently to combine.
====================================================================================================
Taco Pasta
Servings – 6
Ingredients:
1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper
Instructions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.
Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.
=============================================================================
Farmer's Casserole
Servings: 6
Ingredients:
3 cups frozen hash brown potatoes
3/4 cup shredded pepperjack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions 4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2. Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions.
3. In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
4. Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.
=========================================================================
Spicy Corn On the Cob Soup3 pts per 1 cup serving, serves 8. 6 Medium ears of corn, husked1 1/2 Tbsp olive oil2 medium jalepeno peppers, minched (don't touch seeds with bare hands)1 cup finely chopped onions1/2 cup finely chopped celery1 1/2 tsp ground cumin4 cups canned fat free chicken broth2 cups water1 1/2 tsp salt1 tsp freshly ground black pepper (or to taste)1/2 cup chopped sweet red peppers1/4 cup fresh, finely minced cilantry1/4 cup0 minced scallions (optional)Remove corn from cobs with knife; reserve cobs and 1 cup kernels. Heat oil in large pot oiver medium heat. Add garlic; saute until fragrant, about 1 minute. Add jalepeno and onions;saute until soft, about 5 minutes. Add celery, cumin and turmeric;cook for 1-2 minutes more. Add broth, water and cobs;bring to a boil Reduce heat to low and simmer about 15 mintues;remove and discard cobs. Add corn, (except for cup of reserved kernals), salt and pepper to soup;simmer 15 minutes more. Puree soup in pot until smooth using an immersion blender (or in food processor or in batches in a blender-be careful not to splatter hot liquid). Garnish with red pepper, cilantro, scallion and reserved cup of corn;serve hot or at room temperature. Grill the corn and pepper for an extra flavor. Reduce jalapeno to reduce spice if preferred.
===================================================================================
Slow Cooker BBQ Turkey Meatballs
Yield: Serves 6
2 tablespoons vegetable oil
1 small onion, grated
1 rib celery, chopped
1 clove garlic, minced
1 pound ground turkey breast
1 large egg, lightly beaten
1/2 cup rolled oats (do not use instant)
2 cups barbecue sauce
1. Warm oil in a small skillet over medium-high heat. Add onion and celery and cook, stirring, until softened, 3 to 5 minutes. Add garlic and sauté 1 minute longer. Transfer mixture to a small bowl and let cool.
2. Place turkey in a large bowl. Add onion mixture, egg and oats. Use your hands to gently but thoroughly blend ingredients. Dampen hands lightly and form mixture into about 20 meatballs, each 1 1/2 inches in diameter.
3. Pour a small amount of sauce over bottom of slow cooker. Add meatballs, top with remaining sauce. Pour in 1/2 cup water. Cover and cook on high until meatballs are cooked through, 3 1/2 to 4 hours.
=======================================================================================
Crockpot Chicken Stroganoff
6 skinless boneless chicken breast halves
1 can 98% fat free cream of mushroom soup (or 98% fat free cream of chicken soup)
16 ounces fat free sour cream
1 envelope onion soup mix (dry)
Put Frozen chicken breasts in bottom of crockpot.
Combine soup, sour cream, onion soup mix and pour over chicken.
Cook on low 7 hours.
Makes 6 servings. (4 WW points)
==============================================================================
Cheesy Chicken in a Crock Pot
2 (10 oz.) Cans 98% Fat Cream of Chicken Soup
1 (10 oz.) Can Cheddar Cheese Soup
1/4 teaspoon Garlic Powder
7 (4 oz.) Boneless Skinless Chicken Breast Halves
Place chicken in a crock pot sprayed with non-stick cooking spray. Mix soups and garlic powder. Pour over chicken. Cover and cook on low for 6-8 hours. This is good served with a baked potato. I like to put some of the sauce on my potato.
=================================================================================
Chocolate Raspberry Smoothie
Ingredients
1 1/2 cups raspberries
1 1/4 cups fat-free (skim) milk
1 1/3 cups Yoplait® Light Red Raspberry yogurt (from two 6-ounce containers)
1/2 cup fat-free chocolate-flavor syrup
Directions
1. Place all ingredients in blender. Cover and blend on high speed about 30 seconds or until smooth. Serve immediately.
Subscribe to:
Posts (Atom)