SEVEN LAYER TACO DIP
16 servings @ 2 points each
1 (1 oz) pkg taco seasoning mix
1 (16 oz) can refried beans
1 (8 oz) pkg fat-free cream cheese, soft
1 (16 oz) container fat-free sour cream
1 (16 oz) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 oz) can sliced black olives, drained
2 cups reduced-fat shredded Cheddar cheese
Spread the refried beans onto a large serving platter. In a medium bowl, blend the taco seasoning with sour cream and cream cheese, spread the mixture on top of the beans. Sprinkle on the cheddar cheese. Top the sour cream mixture with salsa. Next add a layer of lettuce, then green bell pepper, tomatoes, and finally green onions. Garnish with black olives.
POINTS® value | 2
Servings | 15
Ingredients
1 pound cooked boneless, skinless chicken breast
16 oz Fat-Free Cream Cheese
1/2 to ¾ cup Texas Pete hot pepper sauce (depending on how hot you like it)
1/2 cup Light Chunky Blue Cheese Salad Dressing
Instructions
Shred chicken. In a saucepan mix blue cheese dressing, hot sauce and chicken. Heat over medium and add cubed cream cheese. Stir until melted. Pour into a sprayed casserole dish and bake at 350 until hot and bubbly. Serve with baked scoops and celery sticks.
RASPBERRY CHEESE SPREAD
POINTS® value | 2
Servings | 12
Ingredients
8 oz Finely Shredded Mild Cheddar Cheese
1/4 cup green onions, thinly sliced
2 Tbsp chopped pecans
1/4 cup Light Mayonnaise
1/4 cup Red Raspberry Preserves
Instructions
Mix cheese, pecans, onions and mayo. Press into a shallow bowl covered with plastic wrap. Chill for at least 30 minutes. Turn cheese out onto a plate, top with preserves. Serve with RF wheat thins
TACO DIP
POINTS® value | 2
Servings | 12
Ingredients
8 oz fat-free cream cheese
16 oz cooked extra lean ground beef
1 pkg Taco Seasoning Mix
1 cup salsa
1 cup Finely Shredded Mild Cheddar Cheese
Instructions
Spread softened cream cheese on the bottom of a 9x9 glass dish. Brown and drain ground beef, add salsa and taco seasoning and cook to combine. Pour meat mixture over cream cheese, and top with shredded cheese. Bake at 350 until heated thru and cheese on top is melted. Serve with baked tortilla chips.
SALSA
2 c. diced tomatoes
2 tbsp finely diced onion
1 diced jalapeno (or more if you like it hotter-remove seeds if you want it less hot)
2 tbsp finely diced cilantro
2 tsp sugar
1/4 c. Mexican beer (such as Tecate, but any beer will do in a pinch!)
2 tsp salt
juice of one lime
Combine all ingredients. Chill until ready to serve.
CILANTRO LIME DIP
8 servings (2 Tbsp)- 1 point each
8 oz RF sour cream
4 green onions, thinly sliced
4 tbsp chopped cilantro
zest of one lime
juice of 1/2 lime
salt and pepper
Mix and chill.
CHIPOTLE BLACK BEAN DIP
1/2 c. sour cream
1/2 c. prepared black bean dip
1 tsp minced chipotle peppers in adobo sauce
1/4 tsp salt
Mix and chill
BLACK BEAN AND CORN SALSA
1 can mexicorn, drained
1 can black beans, rinsed and drained
1 tomato, diced
2-3 green onions, sliced thin
1/4 cup FF italian dressing
2 Tbsp chopped cilantro
1 tsp cumin
Juice of ½ lime
salt and pepper to taste
Mix and chill. Serve with baked Scoops or eat as a salad! You can add diced bell pepper or avocado if you like!
***Serve with baked tortilla chips for additional points
4 servings
6 points
Ingredients
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup cooked white rice, kept hot
Instructions
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving
SALMON MARINADE
6 servings
0 points each
Ingredients
1/2 tsp ground ginger
3 Tbsp soy sauce
1/2 fl oz bourbon
1 Tbsp packed light brown sugar
Mix and pour over salmon. Marinate at least 2 hours. Bake or grill. (Points are for the marinade only!)
CHICKEN POT PIE
POINTS® value per serving | 5
Servings | 8
Main Meals | This is a great way to use up leftover chicken!! I sometimes throw in potatoes too, or use canned leseur peas rather than the frozen baby ones.
Ingredients
1 Pillsbury Refrigerated All Ready Pie Crust
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
8 oz chicken breast, cooked, skinless
24 gm pkg chicken gravy, dry mix
14 1/2 oz canned carrots
1 cup frozen corn kernels
2 cup frozen green peas
Instructions
Make chicken gravy according to package directions. Mix in soup. Dice chicken and spread in a 9x13 pan sprayed with Pam. Sprinkle with corn, peas, and carrots. Pour gravy/soup mixture over the top. Lay pie crust on top and cut sides to fit. (I usually end up using the side scraps to fill in the longer ends of the pan). Bake at 350 for 30-45 minutes or until the crust is lightly browned.
3 CHEESE NOODLE BAKE
POINTS® value per serving | 6
Servings | 8
Ingredients
4 oz Kraft Philadelphia Brand Fat-Free Cream Cheese
12 oz uncooked whole-wheat or Barilla plus pasta
1 cup fat-free cottage cheese
3 oz part-skim mozzarella cheese
1 tsp sugar
1/4 cup red wine
10 oz 95% lean/5% fat raw ground beef
1/2 cup RF sour cream
26 oz jar pasta sauce
Instructions
Brown ground beef. Add pasta sauce, wine and sugar. Cook on low. Boil pasta per box directions. Mix cream cheese, cottage cheese and sour cream. Mix pasta and meat sauce. In a 9x13 pan, layer 1/2 of pasta and sauce, all of cheese mixture, then the remaining pasta. Top with mozzarella. Bake at 350 for 30 minutes or until hot and bubbly
CREAMY CHICKEN AND RICE
POINTS® value per serving | 6
Servings | 6
Ingredients
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
1/2 cup Kraft Light Mayonnaise
15 oz Green Giant Cut Green Beans, Canned
1/2 cup Kraft Shredded Swiss Cheese
4 oz canned chicken (5 oz can, drained or 4oz cooked chopped chicken)
2 Tbsp sliced or slivered almonds
2 boxes Rice A Roni Whole Grains (chicken and herb flavor )
Instructions
Cook rice a roni according to package directions omitting oil. Mix cooked rice mix with drained canned chicken, soup, mayo, cheese, green beans and almonds. Pour into a sprayed 11x7 pan and bake at 350 for about 35 minutes or until hot.
CHEESY HAM AND HASHBROWN CASSEROLE
POINTS® value per serving | 5
Servings | 8
Ingredients
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
1 cup Kraft 2% Finely Shredded Mild Cheddar Cheese
1 cup fat-free cottage cheese
1 cup reduced-fat sour cream
1 tsp black pepper
8 oz cooked ham
32 oz frozen hash brown potatoes
1 tsp garlic salt
1 tsp seasoned salt
Instructions
In the blender or food processor, blend cottage cheese, soup and sour cream until smooth. Pour frozen hash browns into a 9x13 glass pan sprayed with PAM. Sprinkle potatoes with garlic salt, seasoned salt and pepper. Sprinkle ham over potatoes and top with your soup and cottage cheese mixture. Sprinkle shredded cheese on top and bake at 350 for 45min to an hour or until hot and bubbly.
CORDON BLEU CASSEROLE
POINTS® value per serving | 6
Servings | 6
Ingredients
1 tsp Butter Buds Sprinkles Butter Substitute
1/4 cup Kraft Shredded Swiss Cheese
1/2 tsp black pepper
1/8 cup Bread Crumbs, Seasoned
6 oz cooked boneless, skinless chicken breast
1 tsp garlic salt
1 cup Land O Lakes Fat-free Gourmet Half and Half
8 wedge The Laughing Cow Light Creamy Swiss Original Flavor
4 oz Diced ham
8 oz Barilla plus penne pasta
Instructions
Boil pasta in salted water until tender. In a large skillet, melt laughing cow with fat free half and half, butter sprinkles, garlic salt and pepper. When cheese is melted and smooth, add ham, chicken and pasta and stir to combine. Top with bread crumbs and shredded swiss cheese, reduce heat to low and cover for a few minutes to melt cheese. Serve immediately.
CHICKEN CURRY
POINTS® value per serving | 3
Servings | 4
Ingredients
1 cup light coconut milk
1 tsp ground cumin
2 tsp mild curry powder
3/4 tsp ground coriander
1 clove garlic
1/2 cup onion
1/2 cup sweet red pepper
1 tsp sugar
8 oz uncooked boneless, skinless chicken breast
1 tsp extra virgin olive oil
Instructions
In olive oil, saute onion, red pepper and garlic until soft. Add spices and cook another minute. Add coconut milk, sugar, and chicken. Simmer on med-low until chicken is cooked thru. Serve over rice, be sure and add the extra points!
GREEK MEATBALLS AND ORZO PILAF
Source: Family Circle
Ingredients
1 pound ground turkey
1/2 pound white button mushrooms, cleaned and finely chopped
1/2 cup fat-free plain yogurt
3 tablespoons chopped fresh mint
1-1/2 teaspoons dried oregano
3/4 teaspoon lemon pepper
3/4 teaspoon salt
Orzo Pilaf:
1 tablespoon olive oil
1/2 small onion, chopped
2 large cloves garlic, chopped
3/4 cup uncooked orzo
1 can (14.5 ounces) chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper
1 bag (6 ounces) baby spinach
1/2 cup cherry tomatoes (about 8), each cut into quarters
2 tablespoons chopped fresh mint, plus more for garnish (optional)
Directions
1. Heat oven to 350 degrees F. Line 15 x 11 x 1-inch jelly-roll pan with aluminum foil.
2. In large bowl, mix together turkey, mushrooms, yogurt, mint, oregano, lemon pepper and salt. Shape into 28 meatballs, using 1 slightly rounded tablespoon for each. Place meatballs on prepared baking sheet.
3. Bake in 350 degree F oven until browned and internal temperature registers 165 degrees F on instant-read thermometer, about 40 minutes.
4. Orzo Pilaf: While meatballs are baking, in medium-size saucepan, heat olive oil over medium heat. Add onion; cook, stirring, until slightly softened, about 3 minutes. Add garlic and orzo; cook, stirring, until orzo is coated and onion is softened, 3 more minutes. Add broth, salt and pepper. Simmer, covered, until orzo is tender, about 15 minutes. Stir in the spinach, tomatoes and mint; cook until spinach is wilted and tomatoes are heated through, about 1 minute.
5. Serve meatballs with orzo. Garnish with additional mint, if desired. Makes 4 servings (8 meatballs each).
Nutrition facts per serving:
calories: 342, total fat: 13g, saturated fat: 3g, cholesterol: 90mg, sodium: 999mg,carbohydrate: 28g, fiber: 3g, protein: 27g
(this is enough marinade for about 1 ½-2 lbs of pork . I use loin, trimmed of all visible fat)
CHICKEN ALFREDO WITH SPINACH AND MUSHROOMS
POINTS® value per serving | 5
Servings | 6
Main Meals | I wait and add the spinach and mushroom mixture AFTER I have plated the kids meals. This way, they have chicken alfredo with no complaints of the "green" or "brown" stuff!
Ingredients
4 oz Kraft Philadelphia Light Cream Cheese
8 oz uncooked pasta ( I used penne)
4 oz fresh sliced mushroom(s)
2 Tbsp finely diced onion(s)
1 cup water
2 cups fresh spinach
1 chicken bouillon cube
8 oz uncooked boneless, skinless chicken breast, diced small
1/4 tsp garlic salt
1/4 cup white wine
1 Tbsp I Can't Believe It's Not Butter! Spray
1/2 cup Land O Lakes Fat-free Gourmet Half and Half
Instructions
In a large skillet, saute 1 tbsp onion with chicken (diced), salt and pepper. When chicken is cooked through, add chicken bouillon (dissolved in 1 cup water) and cream cheese and simmer over low heat until cream cheese melts. In another small skillet saute the other tablespoon of onion with the ICBINB spray, garlic salt, and mushrooms. Once onions begin to soften, add wine and spinach. Cover and cook on low until spinach is wilted. Boil pasta in 2 quarts salted water. Cook until tender and drain. While pasta is boiling, add FF half and half to sauce and simmer until thick and bubbly. (Serve kids) Combine the spinach/mushroom mixture to the sauce. Stir to combine. Serve over hot cooked pasta.
CHICKEN AND CORN ENCHILADAS
16 servings (this makes 2-9x13 pans)
6 points each
Ingredients
4 cups shredded cooked chicken breasts (about 2 pounds skinless, boneless chicken breasts)
1 1/2 cups chopped red onions
1 (16-ounce) package frozen corn
1 cup nonfat sour cream
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups shredded reduced fat Monterey Jack cheese
Salt and pepper to taste
2 cups mild salsa
3 cups canned enchilada sauce
16 (8-inch) flour tortillas
1 bunch green onions, chopped
Instructions
Preheat oven to 350° F. Coat two 13x2x9-inch baking dishes with non-stick cooking spray. In a large bowl, mix together the chicken, red onions, corn, 1 cup of the cheese, sour cream, cumin, and chili powder. Season with salt and pepper. In another large bowl, mix together the salsa and enchilada sauce.
In a medium skillet coated with non-stick cooking spray, and set over medium heat. Add 1 tortilla to the skillet and heat for about 10 seconds per side to soften. Spoon a heaping 1/3 cup chicken filling into the center of each tortilla. Roll up and place seam side down in baking dish. Repeat with remaining tortillas. Spoon the salsa enchilada sauce mixture over the filled tortillas. Sprinkle with the remaining 1 cup of cheese. Cover with baking dishes with foil and bake for 30 to 40 minutes, until heated through. Uncover, sprinkle with the green onions, and serve immediately.
FLANK STEAK MARINADE
3/4 c. orange juice
1/4 c. soy sauce
2 tbsp brown sugar
2 tbsp prepared mustard
1 tbsp olive oil
2-4 garlic cloves, minced
Combine and marinate over steak for at least 2-4 hours. Grill. This is enough marinade for up to 2 1/2 lbs of meat.
TEX-MEX CHICKEN CASSEROLE
POINTS® value per serving | 6
Servings | 6
Ingredients
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
11 oz Green Giant Canned Mexicorn, With Peppers
2 oz Kraft 2% Milk Natural Cheese Finely Shredded Mild Cheddar Cheese
1 cup black bean and corn salsa
1 cup reduced-fat sour cream
1 tsp chili powder
1 tsp ground cumin
1/2 tsp onion salt
8 small corn tortilla(s)
1/8 cup sliced green onions (about 2-3)
8 oz cooked boneless, skinless chicken breast, shredded
Instructions
Mix soup, sour cream, salsa, cumin, onion salt, chili powder and green onions. Pour about 1/2 cup soup mixture into a sprayed 9x13 baking dish. Tear tortillas into small pieces and place half over the soup mixture in pan. Add half the chicken, shredded, half the remaining soup mixture, all the corn, then the rest of the tortillas, layer the rest of the chicken, and finish with the remaining soup. Top with cheese and sprinkle with a few sliced black olives. Bake at 350 for about 30 minutes or until hot and bubbly.
ITALIAN CASSEROLE (Amy’s version)
POINTS® value per serving | 6
Servings | 8
Ingredients
1/4 cup Kraft Shredded Swiss Cheese (mozzarella can be substituted)
2 cups bottled pasta sauce
2 Tbsp grated Parmesan cheese
4 oz low fat part-skim ricotta cheese
4 oz reduced-fat sour cream
1/4 cup chopped onions
1/2 tsp dried oregano
1/2 tsp garlic salt
1/4 tsp parsley flakes
8 oz reduced-fat crescent roll dough
16 oz uncooked lean ground beef (with 7% fat)
1 Tbsp Fleischmann's Light Stick margarine
Instructions
Brown ground beef with onion, garlic salt and oregano. Add pasta sauce and cook 2-3 minutes to thicken. Mix ricotta, sour cream, parsley flakes and swiss cheese. Spray a 9x13 pan with PAM, pour meat mixture into the bottom. Top with the ricotta mixture. Unroll crescent roll dough and place on top stretching to fit as needed. Melt margarine and brush on top of roll dough. Sprinkle with parmesan cheese and bake at 375 for 20-25 minutes or until lightly browned.
TACO RICE SALAD
6 servings
5 points
Instructions
In a large non-stick skillet coated with nonstick cooking spray, cook the meat, onion, and garlic over medium heat, stirring to crumble, about 5 to 7 minutes, or until the meat is done. Drain any excess fat. Add the cumin, salt and pepper, and rice. Remove from the heat and let cool. In a large bowl, combine the lettuce, tomatoes, cheese, red onion, and rice mixture. Mix together the sour cream and salsa and toss lightly with the lettuce rice mixture. Serve immediately with the picante sauce and tortilla chips, if desired.
(I like to add black beans and corn…I am not sure how it changes the points though!)
ENCHILADA CASSEROLE
8 servings
6 points each
Ingredients
1 pound ground sirloin
1 teaspoon minced garlic
1/2 cup chopped onion
Salt and pepper to taste
1 tablespoon chili powder
1 1/4 cups canned enchilada sauce
1 (4-ounce) can diced green chilies, drained
10 (6-inch) flour tortillas
1 1/2 cups shredded reduced-fat Monterey Jack or Mexican blend cheese
1 cup nonfat sour cream
Instructions
In large non-stick skillet, cook the meat with the garlic, onion, salt, pepper, and chili powder until the meat is browned, about 7 minutes. Drain any excess grease. Add the enchilada sauce, and green chilies. Continue cooking over low heat for 5 to 7 minutes.
Cut the tortillas into quarters. Coat a 13x9x2-inch baking dish coated with nonstick cooking spray and cover the bottom with half the tortilla quarters, overlapping lightly. Spoon half the meat mixture over the tortillas. Sprinkle with half the cheese. Arrange the remaining tortilla quarters over the cheese, overlapping slightly and top with remaining meat. Carefully spread with the sour cream and sprinkle with the remaining cheese. Preheat the oven to 350° F. Bake, covered, for 25 to 30 minutes or until bubbly. Uncover and bake for 5 minutes longer, or until the cheese is melted
Recipe by Holly Clegg, Trim and Terrific Freezer Friendly Meals
CREOLE TUNA
Ingredients
1/4 cup chopped green pepper
2 teaspoons butter
2 tablespoons all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
1 can (14-1/2 ounces) stewed tomatoes
1 can (6 ounces) tuna, drained and flaked
1 teaspoon Creole seasoning
Hot cooked rice, optional
SERVINGS 4
DIRECTIONS
In a saucepan, saute green pepper in butter until tender. Stir in the flour, sugar, salt and pepper until blended. Gradually add milk, stirring constantly. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes. Add tuna and Creole seasoning; heat through. Serve over rice if desired. Yield: 4 servings. Editor's Note: The following spices may be substituted for the Creole seasoning-1/2 teaspoon each paprika and garlic powder, and a pinch each cayenne pepper, dried thyme and ground cumin.
AMY’S FAMOUS BEEF FOR TACOS
POINTS® value | 5
Servings | 8
Serve with soft flour tortillas, use for taco salad or in mexican recipes.
Ingredients
1 1/2 pound lean sirloin, or stew beef
1/2 cup onion(s)
1/2 cup green pepper(s)
7 oz Herdez Salsa casera medium
7 oz Herdez Salsa verde
2 tsp chili powder
2 tsp ground cumin
1 tsp garlic salt
Instructions
Pour all ingredients into a crock pot or Nesco roaster and cook on low for 4-6 hours or until meat is tender enough to shred.
KIELBASA STEW
(Points will depend on the kielbasa you use)
½-1lb reduced fat kielbasa, sliced thin
1 can diced tomatoes
2-3 medium potatoes, peeled and diced
1 onion, diced
1 small head cabbage, roughly chopped
oregano to taste
salt and pepper to taste
Sautee onion and kielbasa with oregano, salt and pepper until onion begins to soften. Add all other ingredients and cook on low until cabbage and potatoes are tender. (Would also work well in the crockpot!)
PORK CHOPS OLE
POINTS® value per serving | 7
Servings | 4
Ingredients
¾ cup instant brown rice
1 ½ cup water
½ pkg Old El Paso Taco Seasoning Mix
8 oz canned tomato sauce
½ cup frozen corn kernels
½ cup diced onion
½ cup frozen green peas
½ cup diced green pepper
16 oz lean boneless pork chops (4-4oz chops)
½ tsp seasoned salt
2 oz Kraft 2% Milk Natural Cheese Finely Shredded Mild Cheddar Cheese
Instructions
In a sprayed 9x13 dish combine rice, water, tomato sauce, taco seasoning, peppers, onions, corn and peas. Place pork chops on top and sprinkle with seasoned salt. Cover with foil and bake at 350 for about 30 minutes. Uncover, sprinkle pork chops with cheese and bake uncovered for a few additional minutes to melt cheese. (Thicker chops may take longer)
Orange Curry Pork Loin
1/3 c. orange marmalade
1/8 c. soy sauce
2 cloves garlic, crushed
2 Tbsp dijon mustard
1 tsp curry powder
1/2 tsp garam masala
1/2 tsp black pepper
2.5 lb lean pork loin
Combine all ingredients except pork loin in a large ziptop plastic bag. Add pork loin and marinate overnight in refrigerator. Place roast and marinade in crockpot or Nesco roaster and cook for 4-5 hours or until the internal temperature is 160. Remove roast and cover on a plate to rest. Pour liquid from crockpot into a small saucepan and heat to boiling. Mis 1 Tbsp cornstarch with 3 Tbsp cold water, and pour into boiling marinade. Cook, stirring constantly until thickened. Serve with sliced pork. (I am sure this could easily be baked in the oven. I would guesstimate about an hour to an hour and a half at 350...but always use a thermometer to be sure it is cooked through!)
POINTS® value per serving | 6
Servings | 6
Ingredients
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced green pepper
1 medium stalk celery, diced
8 oz uncooked lean ground beef (with 7% fat)
1/2 tsp garlic salt
1/2 tsp seasoned salt
1 cup sliced mushrooms, fresh or canned
8 oz Barilla plus penne pasta
10 3/4 oz can tomato soup
10 3/4 oz can 98% fat-free cream of mushroom soup
1 cup water
2 oz low-moisture, part-skim shredded mozzarella
Instructions
Brown ground beef with onion, green pepper, carrots, celery, mushrooms, garlic salt and seasoned salt. Boil pasta and drain. Add soups and water to meat and veggies. Cook for 2-3 minutes. Add pasta and pour into a sprayed 9x13 pan. Top with cheese and bake at 350 for 30-40 minutes.
BUFFALO CHICKEN LASAGNA (Amy’s version)
Servings 8
points 7
Ingredients:
1 cup fat-free cottage cheese
4 oz light cream cheese, softened
1/4 cup Naturally Fresh Lite Bleu Cheese salad dressing
12 dry lasagna noodles
4 oz low-moisture, part-skim finely shredded mozzarella cheese
8 oz cooked boneless, skinless chicken breast, shredded
1 cup Texas Pete buffalo style wing sauce
26 oz jar pasta sauce
1 cup water
Instructions:
Mix buffalo wing sauce, pasta sauce, water and chicken in a large bowl. Mix cottage cheese, bleu cheese dressing and cream cheese in another bowl. Spray 9x13 pan with PAM. Pour 1 cup sauce mixture into the bottom of the pan. Layer 3 noodles, pour 2 cups sauce on top. Layer 3 noodles, all of cheese mixture, 3 noodles, remaining sauce mix and top with mozzarella. Let sit overnight in fridge. Bake 1 hour at 350.
MEXICAN CHICKEN LASAGNA
POINTS® value | 5
Servings | 8
Ingredients
8 oz uncooked boneless, skinless chicken breast
1/2 cup diced onion
1 tsp chili powder
1/2 tsp garlic salt
1/2 tsp ground cumin
12 flour tortillas (soft taco sized, 1 point each)
1 can enchilada sauce
1 can Ro-tel tomatoes
2 cups fat-free cottage cheese
4 oz shredded reduced-fat Monterey Jack cheese
1 egg white(s)
1 Tbsp chopped cilantro
Instructions
Saute finely diced chicken with onion, chili powder, cumin and garlic salt until chicken is cooked through. Add Ro-tel tomatoes and about 1/2 cup enchilada sauce. Cook on low to thicken and reduce liquid for 5-10 minutes. Mix cottage cheese with egg white and finely chopped cilantro. Spray a 9x13 pan with PAM and pour in 1/2 cup enchilada sauce and spread evenly over the bottom. Cut or tear tortillas into quarters and layer 3 over the enchilada sauce. Top with 1/2 chicken mixture, another 3 tortillas, all of the cottage cheese, 3 tortillas, the remaining chicken mixture, the last 3 tortillas, the remaining enchilada sauce and top with the shredded cheese. Bake at 350 for 30-45 minutes or until hot and cheese is melted.
CURRIED CHICKEN COUSCOUS
POINTS® value | 6
Servings | 6
Ingredients
8 oz cooked boneless, skinless chicken breast cut into 1 inch pieces
10 oz box Hodgson Mill Whole Wheat Couscous
1/2 cup dried mixed fruit, diced
1/2 cup shredded carrots
1/4 cup sliced green onions
1/3 cup Major Grey's chutney
1 Tbsp curry powder
3/4 tsp salt
2 1/4 cup boiling water
1/8 cup shredded coconut
Instructions
In a large bowl combine chicken, couscous, fruit, carrots, green onion, chutney, curry powder and salt. Add boiling water and cover. Let sit 10 minutes without stirring. Meanwhile, toast coconut in a low oven, shaking often, until golden. Fluff couscous mixture with a fork, stir in coconut and serve.
CHINESE PORK AND NOODLES
POINTS® value per serving | 4
Servings | 4
Ingredients
2 Tbsp hoisin sauce
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
1 tsp sugar
1 tsp ground ginger
1 tsp sesame oil
2 garlic cloves
10 oz center loin pork, lean only
1 cup green beans
1 cup broccoli florettes
1 cup carrots
1 cup zucchini
1/2 cup celery
1 cup yellow summer squash
1/2 cup sweet red pepper
1/4 cup green onions
2 oz uncooked angel hair pasta
Instructions
Trim any visible fat from pork and slice into thin strips. Mix hoisin sauce, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil. Let pork marinate while chopping veggies. Cook angel hair according to package directions omitting oil if called for. Chop veggies into bite size pieces. Heat a large skillet or wok over high heat. Saute pork with green onions, peppers, celery and carrots until pork is cooked through. Put zucchini, green beans, and broccoli on top and cover with a lid to steam. Cook for about 4-5 minutes until veggies are crisp tender. Stir and add angel hair. Toss to coat and serve.
STUFFED PEPPERS
4-5 medium green peppers, seeded or 2-3 large peppers, halved and seeded
1 lb lean ground beef
1/2 onion, chopped
1 tsp garlic salt
1 tsp seasoned salt
1 tbsp worchestershire sauce
1 c. uncooked brown rice
1 c. pizza sauce
1 14 1/2 oz can italian diced tomatoes
2 oz 2% shredded cheddar cheese
Place peppers in a glass dish with about 1/4 cup water in the bottom. Cover with plastic wrap and cook in the microwave on high for 3-4 minutes. Cook rice according to package directions. Brown ground beef with onion, garlic salt, seasoned salt and worchestershire. Add tomatoes, pizza sauce and rice. Simmer 5-10 minutes. Fill peppers and sprinkle the tops with cheese. If you have any extra filling, place it in the dish around the peppers. Bake at 350 for 20-25 minutes.
SHEPHERD’S PIE
POINTS® value per serving | 5
Servings | 8
Ingredients
10 3/4 oz
10 3/4 oz
14 1/2 oz LeSueur Early Peas, drained
2 tsp Worcestershire sauce
1 tsp black pepper
14 1/2 oz canned sliced carrots,drained
14 1/2 oz canned yellow corn, drained
1/2 cup onion, chopped
1 tsp garlic salt
8 oz uncooked lean ground beef (with 7% fat)
1 container Simply Potatoes prepared mashed potatoes
Instructions
Brown ground beef with onion, worchestershire, garlic salt and pepper. Drain. Add soups and veggies and heat through. Pour into an 11x7 dish sprayed with PAM. Heat potatoes in microwave for 2-3 minutes to make them easier to spread. Top meat and veggie mixture with a thin layer of potatoes. Bake at 350 for 20-30 minutes or until hot and bubbly around the edges.
MUSHROOM CHICKEN WITH PASTA
POINTS® value | 6
Servings | 4
Ingredients
1 Tbsp light stick margarine
1/2 cup onion, chopped
1 tsp garlic salt
1/2 tsp black pepper
1/4 cup white wine
8 oz sliced mushrooms
8 oz uncooked boneless, skinless chicken breast, sliced into thin strips
1/2 cup fat free half and half
2 Tbsp shredded Parmesan cheese
8 oz uncooked whole wheat penne
Instructions
Cook pasta according to package directions, omitting oil if called for. In a large skillet, melt butter and saute chicken and onions with garlic salt and pepper, until chicken is cooked through. Add mushrooms, half and half, and wine and cook until mushrooms begin to soften. Toss with hot cooked pasta and sprinkle 1/2 Tbsp parmesan cheese on each serving.
TACO SKILLET
8-1cup servings @ 5 points each
8 oz very lean ground beef
1 package taco seasoning mix
11 oz canned corn (undrained)
14 oz black beans (rinsed)
1 cup salsa
3 cups hot water
8 oz uncooked penne pasta
4 oz fat free cream cheese
4 oz shredded cheddar cheese
Brown meat in large skillet. Drain fat and rinse under hot water to remove additional fat. Add taco seasoning, corn, black beans, salsa, water and pasta. Bring to a boil then reduce to a simmer for 15 minutes or until pasta is cooked. Add cheeses and stir until melted.
CHICKEN MARSALA
1 Tbsp olive oil
3 Tbsp Flour
Salt & pepper
4 thin sliced skinless chicken halves
2 cups thinly sliced mushrooms
1 cup dry Marsala wine
2 Tbsp. fresh basil (or ½ tsp dried)
2 Tbsp. minced flat-leaf parsley
1 garlic clove minced
Heat oil in large skillet Combine flour, salt and pepper in a zip lock bag. Add chicken and lightly coat. Shake off excess flour and transfer chicken to skillet. Saute until cooked through (about 3 minutes on each side. Transfer to warm platter. In same skillet, add, mushrooms, parsley, basil, wine, and garlic. Stirring and scraping any brown bits from bottom until reduced to 1/3 cup....about 5 minutes. Return chicken and any juices to skillet and heat to serving temperature. Serve and top with mixture. **Be careful not to reduce too much**
SOUPS
BROCCOLI WILD RICE SOUP
POINTS® value | 2
Servings | 8
Ingredients
6 oz Long grain & wild rice, original recipe (I use Uncle Ben's)
5 cups water
10 oz frozen chopped broccoli
1/2 cup carrot, shredded
1/4 cup onion, diced
10 3/4 oz 98% Fat-Free Cream Of Chicken Soup
4 oz reduced fat Cream Cheese
Instructions
In a large saucepan combine water, rice and seasoning packet. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Stir in the broccoli, shredded carrot, and diced onion. Cover and simmer for 5 minutes. Stir in soup and diced cream cheese. Cook on low until cream cheese is melted.
PASTA
POINTS® value per serving | 4
Servings | 6
Ingredients
2 15.5 oz cans cannellini (or great northern) beans
1 beef Bouillon Cube
6 oz uncooked ditalini or other small pasta
2 tsp olive oil
1/2 cup carrot, diced
1/2 cup celery, diced
4 garlic cloves
1/2 cup onion, diced
14.5 oz canned tomatoes
4 cups water
Instructions
Saute onion, carrot, celery and garlic in olive oil until soft and golden. Add drained beans, tomatoes and bouillon dissolved in water. Bring to a boil, reduce to low and cook for 30 minutes. Add pasta, add more water if necessary. Cook until pasta is tender. Serve with fresh grated parmesan cheese (not figured into points per serving)
BEEFY MUSHROOM BARLEY SOUP
POINTS® value per serving | 3
Servings | 10
Ingredients
5 Beef Bouillon Cubes
2 tsp olive oil
1 cup carrots, sliced
1/2 cup celery, chopped
3 cloves garlic, minced
1 cup canned mushrooms
1 cup onion, diced
6 cups water
3/4 cup uncooked barley
1/2 cup red wine
16 oz lean beef stew meat
Instructions
In a large soup pot brown beef in oil. Add chopped onion, chopped celery, sliced carrots and minced garlic. Saute until veggies begin to soften. Add water, wine, mushrooms and bouillon cubes. Salt and pepper to taste. Cook over low heat 2+ hours until meat is tender. Add barley and cook until soft, usually 30 minutes to an hour.
CHICKEN TORTILLA SOUP
POINTS® value per serving | 3
Servings | 6
Ingredients
1 tsp chili powder
2 tsp ground cumin
1 1/2 cup frozen corn kernels
1/2 cup onion, diced
2 Tbsp cilantro, chopped
4 cups water
14 1/2 oz canned crushed tomatoes
3 cubes chicken bouillon
6 oz uncooked boneless, skinless chicken breast, cut into small pieces
1 tsp garlic salt
1/2 cup green pepper,diced
1 Tbsp Extra virgin olive oil
1 can enchilada sauce
Instructions
In the olive oil, saute onion, pepper, chicken and cilantro. Season with cumin, garlic salt, and chili powder. When chicken is cooked and veggies are soft, add water, tomatoes, enchilada sauce, bouillon cubes and corn. Cook for 20-30 minutes. Serve with reduced fat cheese, sour cream and Guiltless gourmet tortilla chips. (not included in points)
Zippy Chicken Coleslaw
2/3 cup = 3 points
Ingredients
1 tablespoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 pound boneless skinless chicken breast
1 package (3 ounces) hot and spicy ramen noodles
4 cups shredded cabbage
2 cups broccoli coleslaw mix
3 green onions, chopped
2 tablespoons sesame seeds, toasted
2 tablespoons sliced almonds, toasted
DRESSING:
3 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
4-1/2 teaspoons cider vinegar
2-1/4 teaspoons water
2-1/4 teaspoons canola oil
1/8 teaspoon pepper
In a small bowl, combine the first eight ingredients; rub over both sides of chicken. Broil
3-4 in. from the heat for 5-6 minutes on each side or until juices run clear. When chicken
is cool enough to handle, shred with two forks; cool completely. Set aside seasoning
packet from ramen noodles. Break noodles into small pieces; place in a large bowl. Add the cabbage, broccoli coleslaw, onions, sesame seeds, almonds and chicken. In a jar with a tight-fitting lid, combine the dressing ingredients. Add the contents of seasoning packet; shake well. Pour over coleslaw and toss to coat.
Yield: 9 servings Nutritional Analysis: 2/3 cup equals 132 calories, 5 g fat (1 g saturated fat), 14 mg cholesterol, 405 mg sodium, 15 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1 starch, 1 very lean meat, 1/2 fat
POINTS® value | 2
Servings | 4
Ingredients
3 medium carrots
1 medium Gala apple
1/4 cup raisins
1 cup canned pineapple tidbits in juice
8 oz fat-free vanilla yogurt
Instructions
Shred carrots, dice apple, drain pineapple and mix all ingredients together. Chill and serve.
Cranberry Salad
1 box (4 serv) cherry jello
16 oz Ocean Spray whole berry Cranberry Sauce
15- 1/4 oz Del Monte Crushed Pineapple In Its Own Juice, drained
1 medium apple, diced
1- 1/4 cup water
1 Drain pineapple.
2 Heat 1 cup water and add to cherry jello. Stir until dissolved.
3 Add 1/4 cup cold water and stir until blended.
4 Mix drained pineapple, cranberry, and diced apple with jello.
5 Refrigerate until set.
Servings: 12
Yield: POINTS® Value-2
ROSA MARINA SALAD
POINTS® value per serving | 2
Servings | 14
Ingredients
1/2 tsp salt
1/4 cup sugar
2 tsp all-purpose flour
3/4 cup uncooked orzo
1 egg, beaten
8 oz fat free whipped topping
11 oz canned mandarin oranges in light syrup
20 oz Dole Canned Pineapple Tidbits in Juice
Instructions
Cook, drain, and rinse orzo in cold water. Pour juice from pineapple and oranges into a small saucepan and add the beaten egg, flour, sugar and salt. Whisk and cook over medium heat until thickened. Chill. Mix orzo, pineapple, oranges and chilled thickened juice. Fold in cool whip and chill until ready to serve.
STRAWBERRY PRETZEL SALAD
POINTS® value | 3
Servings | 9
Ingredients
56 gm Pretzel Sticks
2 tbsp Blue Bonnet light stick margarine
1/8 cup sugar
8 oz Lite Whipped Topping
4 oz Light Cream Cheese
17 gm Sugar-Free Strawberry jell-o (large box)
1 cup sliced strawberries
1/4 cup sugar
Instructions
Crush pretzel sticks and mix with melted light margarine and 1/8 cup sugar. Spread into a 9x9 pan and bake at 350 for 5 minutes. Let cool. Prepare jell-o according to package directions and refrigerate until starting to set. Mix 1/4 cup sugar with cream cheese and then fold in cool whip. Spread over cooled crust. Top with sliced strawberries and then spread on semi-set jell-o. Cover and chill until ready to serve.
ROMAINE & RAMEN SALAD
POINTS® value per serving | 4
Servings | 12
Light Meals | You could use Splenda in the dressing to reduce points. I also add red peppers and snow peas for extra crunch!
Ingredients
12 cup romaine lettuce
3 cups broccoli florettes
1 medium English cucumber, diced
1/4 cup Green Onions, sliced
dressing:
1 1/2 tsp soy sauce
1/4 cup sugar
1/4 cup red wine vinegar
1/2 tsp black pepper
1/2 tsp table salt
1/2 cup vegetable oil
topping:
1 Tbsp I Can't Believe It's Not Butter! Spray
1/2 cup chopped pecans
1 pkg oriental ramen noodles
Instructions
Toss lettuce, broccoli, cucumbers and thin sliced green onions. Mix oil, vinegar, sugar, soy sauce and salt and pepper in a jar with a tight fitting lid. Shake to combine. Toast broken raw ramen and pecans in ICBINB spray over medium heat with the ramen seasoning packet until lightly browned. Cool on a paper towel. Toss salad with dressing and noodle/nut mixture or serve salad with a tablespoon of noodle/nut mixture and a tablespoon over each individual serving.
CURRIED CHICKEN SALAD WITH APPLES AND RAISINS
Yield: 2 servings (serving size: about 1 cup)
1/4 cup low-fat mayonnaise
1 teaspoon curry powder
2 teaspoons water (I like to use light coconut milk if I have any around)
1 cup chopped, cooked, skinless, boneless chicken (about 4 ounces)
3/4 cup chopped apple (about 1 small)
1/3 cup diced celery
3 tablespoons raisins
1/8 teaspoon salt
Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine. Cover and chill.
NUTRITION PER SERVING
CALORIES 222(22% from fat); FAT 5.4g (sat 0.9g,mono 1.7g,poly 2g); PROTEIN 17.5g; CHOLESTEROL 50mg; CALCIUM 30mg; SODIUM 731mg; FIBER 2.5g; IRON 1.5mg; CARBOHYDRATE 26.9g
8 servings
4 points each
Ingredients
1 Pillsbury Pet-Ritz Frozen Regular 9-Inch Pie Crust
3 medium tomatoes
1/4 cup vidalia or other sweet onion
5 oz Galaxy Foods Veggie Soy Mozzarella Cheese
1 tsp dried oregano
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 cup Kraft Light Mayonnaise
2 Tbsp Kraft 100% Grated Parmesan Cheese
Instructions
Pre-bake pie shell according to package directions. Slice tomatoes and onions very thin. Layer ingredients into pie crust starting with tomatoes, then onions, a little garlic salt, some pepper, 1/3rd of the cheese, continue layering and finish with soy cheese. (Usually about 3 layers). Spread mayo evenly over the top and sprinkle with the parmesan cheese. Bake at 350 for about 30 minutes or until the parmesan begins to lightly brown.
ORIENTAL GREEN BEANS
6 servings
1 point each
Ingredients
1 1/2 lb green beans, trimmed
3 T soy sauce
1 T sesame oil
1 t sugar
6 cloves minced garlic
Instructions
cook beans till tender,4-5 min, While beans are cooking combine soy sauce, oil, and sugar; set aside Drain beans; set aside.
Spray a wok or 10" skillet, place over me-high heat. Add garlic cook stirring constantly until soft 20-30 seconds. Add green bens stirring constantly about 2 min
Add soy sauce mixture continue to cook and stir until most of liquid is absorbed, 1-2 min.
PINEAPPLE CASSEROLE
POINTS® value | 3
Servings | 8
Ingredients
40 oz Canned Pineapple Chunks in Juice (2- 20oz cans)
2 Tbsp sugar
3 Tbsp all-purpose flour
2 Tbsp Light Stick margarine, melted
4 oz 2% Finely Shredded Mild Cheddar Cheese
12 Club Reduced-Fat Crackers
Instructions
Drain pineapple, reserving 3 tbsp juice. Mix pineapple with sugar, flour, melted margarine, reserved juice and cheese. Top with crushed cracker crumbs, pour into a sprayed 11x7 or 2 qt baking dish and bake at 350 for 30 minutes.
TOMATO GRITS
POINTS® Value: 3
Servings: 12
Ingredients
2 cup water
3/4 cup fat-free skim milk
1/2 cup Land O Lakes Fat-free Gourmet Half & Half
1 tsp table salt
1 cup Jim Dandy Quick Grits
4 Tbsp Parkay Light Stick margarine
1/3 cup Green Onions
4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1/4 tsp garlic salt
1 can Ro-tel tomatoes
4 oz Kraft 2% Milk Natural Cheese Mild Cheddar Cheese
Instructions
In a saucepan, bring the water, half and half and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce the heat, cover, and cook for 3 minutes. While stirring the grits add 3 Tbsp. of light margarine and stir until melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.
Using a skillet, saute the onions in the remaining tablespoon of margarine for 1 minute. Add the processed cheese, garlic powder, 1/2 cup cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into an 8 by 11 by 2-inch casserole sprayed with Pam and bake for 40 minutes at 350. Sprinkle remaining 1/2 cup cheese over the casserole for the last 5 minutes of cooking time.
Recipe courtesy of Paula Deen – made WW friendly by Amy
CREAMY CORN CASSEROLE
8-10 servings
2 points each
Ingredients
2 (16 oz) bags frozen corn
7 oz can chopped green chilies
8 oz fat free cream cheese
½ cup fat free half and half
salt and pepper to taste
½ tsp paprika
In a glass casserole dish, microwave cream cheese and half and half until soft and creamy (about 60 seconds). Mix in green chilies, salt and pepper and corn. Sprinkle with paprika and bake at 350 for 30 minutes or until hot and bubbly.
Recipe by Holly Clegg, Trim and Terrific American Favorites
SUPER YUMMY MAC AND CHEESE
POINTS® value | 5
Servings | 6
Ingredients
8 oz 2% Velveeta
3 Tbsp light stick margarine
2 Tbsp all-purpose flour
1 1/2 cups fat-free skim milk
8 oz uncooked whole-wheat pasta
Instructions
While pasta is cooking, melt light margarine on medium heat, add flour and stir constantly. When mixture thickens, add milk and whisk until smooth. Add cheese and cook over low heat until melted and creamy. Mix with hot cooked pasta.
SQUASH CASSEROLE
POINTS® value | 2
Servings | 6
Ingredients
12 saltine crackers, broken
3 oz Kraft 2% Milk Natural Cheese Finely Shredded Mild Cheddar Cheese
1/2 tsp black pepper
1 tsp salt
1/2 medium onion, sliced
2 pounds yellow summer squash, sliced
1 1/2 Tbsp light stick margarine
Instructions
Thickly slice squash and onion and boil in enough water to cover until tender. Drain, add crushed crackers, margarine, cheese, salt and pepper. Pour into a PAM sprayed 9x9 casserole dish. Bake at 350 for 30 minutes or until lightly browned.
BRUNCH
MUSHROOM AND SPINACH QUICHE
POINTS® value | 5
Servings | 8
1 Frozen Deep Dish 9-Inch Pie Crust
4 oz mushrooms, sliced
1/4 cup vidalia onion, diced
8 oz Egg Beaters
1/2 cup reduced-fat sour cream
1/2 cup fat-free cottage cheese
1 1/2 Tbsp all-purpose flour
2 Tbsp grated Parmesan cheese
1/2 tsp hot pepper sauce
4 oz 2% Shredded Mild Cheddar Cheese
1 cup fresh baby spinach, packed
Saute mushrooms and onion in PAM until soft. Place eggbeaters, sour cream, cottage cheese, flour, parmesan cheese and hot sauce into a food processor or blender and process until smooth. Stir together the mushrooms and onion, egg mixture, shredded cheese and spinach. Bake at 350 for 50-60 minutes. (cover crust with foil if it begins to get too brown)
PRALINE FRENCH TOAST CASSEROLE
POINTS® value | 5
Servings | 10
This is yet another Paula Deen recipe I WWized for us!!
16 oz Egg Beaters
1 1/2 cup Fat-free Gourmet Half and Half
1/3 cup packed light brown sugar
16 slices Nature’s Own Whitewheat loaf bread
1/3 cup reduced-calorie pancake syrup
Topping:
4 Tbsp Light Stick margarine
1/4 cup packed light brown sugar
2/3 cup reduced-calorie pancake syrup
1/2 cup chopped pecans
Spray a 9x13 dish with PAM. Mix egg beaters, half and half, 1/3 c. syrup, and 1/3 c. brown sugar in a large bowl. Cube bread, place into the dish and cover with egg mixture. Cover with plastic wrap and let soak overnight in the fridge. Preheat oven to 350. To make topping: Melt light margarine in a small saucepan. Add the 1/4 c. brown sugar, 2/3 c. syrup and cook for 1-2 minutes. Stir in the pecans. Pour mixture over the bread and bake for 45-55 minutes. Allow to sit for 10 minutes before serving.
BAKED OATMEAL
4 servings – 3 points each
2 cup uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1 cup fat-free skim milk
1/2 cup Egg Beaters (or 2 eggs or 3 egg whites)
1/2 cup unsweetened applesauce or 2 mashed bananas
1/4 cup sugar
1 tsp vanilla extract
1 Tbs ground cinnamon
Combine wet ingredients and add dry ingredients. Bake in sprayed 11x7 pan at 350 for 30-40 min. You can add raisins, nuts, or use crushed pineapple or pumpkin instead of applesauce or bananas. Also good served warm with light syrup!
BLUEBERRIES AND CREAM BAKED OATMEAL
POINTS® value | 3
Servings | 6
Ingredients
2 cup uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 cup 1% low-fat milk
1/2 cup unsweetened applesauce
1/2 cup Egg Beaters
1 tsp vanilla extract
1/2 cup unsweetened frozen blueberries
2 oz fat-free cream cheese
Instructions
Mix dry ingredients, add applesauce, egg beaters, milk, and vanilla. Mix until combined and add frozen blueberries and cream cheese, cubed small. Pour into an 11x7 sprayed glass dish and bake at 350 for 30 minutes.
PEANUT BUTTER AND BANANA BAKED OATMEAL
6 servings/ 5 pts
8 servings/ 3.75 points
2 cups uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1 cup fat-free skim milk
1/2 cup Egg Beaters (or 2 eggs or 3 egg whites)
2 mashed bananas
1/4 cup sugar (I used brown sugar)
1/4 cup peanut butter
1 tsp vanilla extract (I used ½ tsp vanilla and ½ tsp butter-nut extract)
Combine wet ingredients and add dry ingredients. Bake in sprayed 11x7 pan at 350 for 30-40 min.
SAUSAGE BREAKFAST CASSEROLE
POINTS® value | 5
Servings | 8
Ingredients
1 pkg reduced-fat crescent roll dough
6 oz Jimmy Dean 50% less fat sausage
1/4 cup bell pepper, diced (red, yellow or green)
1/4 cup onion, diced
1 small can sliced mushrooms, drained
1 medium tomato, seeded and diced
4 oz Finely Shredded Mild Cheddar Cheese
1 cup Egg Beaters
Instructions
Press crescent roll dough into a 9x13 pan sprayed with Pam. Brown sausage with onion and pepper. Add mushrooms and saute a minute more. Pour sausage and veggies over crescent roll dough. Top with diced tomato, cheese and finally eggbeaters. At this point you can bake immediately or cover and refrigerate overnight.) Bake at 350 for 35-45 minutes or until eggs are set and crust is lightly browned.
DESSERTS
WHITE CHOCOLATE STRAWBERRY CAKE
POINTS® value per serving | 4
Servings | 15
Ingredients
12 fl oz Sprite Diet Sprite
1 cup fat-free skim milk
8 oz fat-free whipped topping
1 pkg Duncan Hines strawberry cake mix
1 sm box SF/FF white chocolate pudding mix
Instructions
Mix sprite and cake mix for 2 minutes on medium speed using hand mixer. Pour into a 9x13 pan sprayed with PAM. Bake 30-35 minutes. Cool. Mix pudding mix and milk. Fold in cool whip. Frost cake. Keep in the refrigerator. Top servings with a fresh strawberry
BANANA BUTTERSCOTCH BUNDT CAKE
POINTS® value | 2
Servings | 24
Ingredients
1 box Pillsbury Reduced Sugar yellow cake mix
1 sm. pkg fat-free sugar free instant butterscotch pudding mix
3 eggs
1/4 cup water
1/4 cup unsweetened applesauce
4 medium very ripe banana(s)
1/3 cup reduced-fat sour cream
Instructions
Mash very ripe bananas and mix with all other ingredients. Pour into a bundt pan well sprayed with non-stick spray. Bake at 350 for 50-55 minutes.
LEMON BLUEBERRY BUNDT CAKE
servings- 24
Ingredients
1 yellow cake mix (I used French vanilla...it was what I had on hand)
1 sugar free/fat free lemon pudding mix
1/2 c. water
1/4 c. applesauce
1/2 c. reduced fat sour cream
3 eggs
juice AND zest of 1 lemon
1/2- 1 c. frozen blueberries (I used the tiny wild blueberries)
Instructions
Mix all ingredients except blueberries until smooth. Fold in blueberries and pour into a Bundt pan sprayed well with non-stick spray. Bake at 350 for 50 minutes. Cool in the pan on a wire rack for 10-15 minutes and then turn out onto a plate. Cover when cool.
TAFFY APPLE SALAD
1 cup = 1 point
Ingredients:
4 apples, chopped (I leave the skins on and use a mix of red and green)
1 large can (14 1/2 oz) pineapple, undrained
(I prefer crushed pineapple for consistency)
1 8 oz tub Fat Free Cool Whip
1 box fat free, sugar free butterscotch pudding mix
1/2 c. chopped peanuts
Mix all ingredients together and enjoy!
BLUEBERRY ANGEL DESSERT
POINTS® value per serving | 4
Servings | 12
Ingredients
8 oz Light Cream Cheese
1/2 cup powdered sugar
8 oz Fat Free Whipped Topping
14 oz store bought angel food cake, cubed
21 oz can Blueberry Pie Filling
Instructions
In a large mixing bowl, beat the cream cheese and powdered sugar. Fold in the cool whip and cake, cut into 1-inch cubes. Spread evenly into a 9x13 pan and top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares
ANGEL LUSH
servings: 10
Points: 3
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries
MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping. CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture. REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.
OREO ICEBOX DESSERT
POINTS® value | 3
Servings | 9
Ingredients
31 gm chocolate graham crackers (about 8 small)
8 oz Fat-Free Cream Cheese
8 Reduced-Fat Oreos
1 Tbsp Light Stick margarine
1/8 cup sugar
12 oz Fat Free Whipped Topping
Instructions
Crush graham crackers, mix with melted light margarine and press into a 9x9 glass pan. Bake at 350 for 5-6 minutes and cool. Mix softened cream cheese with sugar and fold into 8oz of the cool whip. Coarsely chop 7 of the oreos and fold into cool whip/cream cheese mixture. Spread over cooled crust. Top with remaining 4 oz cool whip and then crumble remaining cookie over the top. Chill until ready to serve.
DIET SODA CAKES
(please verify points, but most are 3-4 points for 1/12th of a 9x13 pan)
Mix one can of soda with cake mix and bake according to package directions for the pan size you use. Some recipes say to add 1-2 egg whites to the recipe. You can make cakes or cupcakes.
For a yummy frosting, try FF cool whip mixed with SF jell-o mix or SF/FF pudding mix in a flavor that goes with the cake you make!!
orange cake /diet Mountain Dew
cherry chip cake / A& W diet cream soda
lemon cake/ diet Sprite or 7up
angel or yellow cake/diet orange soda
white cake/ diet peach soda
spice cake/ diet cream soda or ginger ale
chocolate cake/ diet cherry Coke or diet cherry vanilla Coke
devils food or chocolate mix /diet Coke or diet vanilla Coke
yellow cake/ diet cream soda
yellow cake/ diet root beer
marble cake/ diet cream soda
strawberry cake/ diet Sprite or 7up
butter pecan cake/ diet cream soda
red velvet cake/ diet Dr. Pepper
these are only limited by your imagination!!
CREAMY FRUIT PIES
For in a reduced fat graham cracker crust, I like to use FF sweetened condensed milk, a small pkg. unsweetened kool-aid mix, an 8oz container of FF cool whip, and a tbsp of juice. Mix and pour into pie shell and chill. I have tried:
orange kool-aid and orange juice
pink lemonade kool-aid and lemon juice
lime kool-aid and lime juice
FIBER ONE HAYSTACKS
6 servings, 1 point each
1 Hershey bar
2 Tbsp peanut butter
1 c. Fiber One cereal
Break chocolate into a bowl and add peanut butter. Microwave for 20 seconds and stir to combine. Mix in cereal and drop onto wax paper in 6 mounds. Chill to set.
ENDLESS POSSIBILITIES ANGEL FOOD CAKE
12 servings @ 3 points each
Posted by Crissybear
1 box Betty Crocker (1-Step) angel food cake mix
*see variations below directions*
Directions:
Preheat oven 350 Mix the angel food cake mix and desired flavor ingredients
together and beat by hand until blended. Pour into ungreased 9x13 pan (or muffin tin) and bake for 35-40 mins (muffins bake 15-18 mins). Cool upside down for best results.
Lemon -- 1 C + 3 T water, 2 T lemon juice and 2 t grated lemon peel
Orange Citrus -- 1-1/4 C water and 2 t grated orange peel
Cherry -- 1 can (20 oz) light cherry pie filling
Black Forest -- add 1/2 C cocoa to Cherry version
Cotton Candy -- 1 small (3.4 oz) s/f Jello, any flavor, 1-1/4 C water.
Margarita -- 1 C+ 2 T water, 2 T fresh lime juice and 1-1/2 t grated lime rind
Pineapple -- 1 (20 oz) crushed pineapple in juice
Pina Colada -- add 1 T each coconut & rum extracts to pineapple directions
Pumpkin -- 1 (15 oz) pumpkin, 3/4 C water, 1T vanilla & 1T pumpkin pie spice (or spices below)
Spiced -- 1-1/4 C water, 1-1/2 t cinnamon, 1/2 t ginger, 1/2 t nutmeg and 1/4 t ground cloves
And here are some toppings to go with...
Chocolate Sauce -- Mix 1/2 cup water & 1/2 cup sugar together in a small saucepan and bring to a boil. Add 1/2 cup unsweetened cocoa and whisk until completely blended. Strain into a jar w/ tight fitting lid. Allow to cool. Cover and store refrigerated. Serve warm or cold with angel food cake or over frozen yogurt. (40 Calories 0g Fat 1g Fiber--add 1 point to cake)
Chocolate Whipped Cream Frosting -- Mix together 2-3 Tbsp cocoa powder and 1 container (8 oz) Cool Whip Light (same points per slice/muffin).
Orange Citrus Glaze -- Stir together 1/2 cup sifted powdered sugar and 1-2 Tbsp orange juice, 1 Tbsp at a time until smooth & drizzling consistency. Drizzle glaze over completely cooled cake. (21 Calories 0g Fat 0g Fiber--same points per slice) (Lemon juice can be used for Lemon Glaze.)
Pineapple Frosting -- Mix together 1 container (8oz) Cool Whip Light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5
Margarita Glaze -- 3 T sugar, 3 T fresh lime juice, 3 T tequilla, 3 T triple sec, 3 T water. Combine ingredients in sm saucepan; bring to boil. Reduce heat; simmer 3 mins or until sugar dissolves, stirring occasionally. Liberally pierce entire surface of cake with skewer; drizzle glaze over cake. Let stand 10 mins
Fresh Blackberry Coulis -- Place 4 cups of fresh blackberries (or black raspberries) and 1/4 cup sugar in a blender or food processor and blend until smooth. Stir in juice of 1/2 lemon. Strain through a fine-meshed sieve. (37 Calories 0g Fat 3g Fiber--same points per slice)
Lemon Cheesecake Bars
POINTS® value per serving | 2.5
Servings | 24
Ingredients
18 oz unprepared lemon cake mix
1/2 cup Egg Beaters
1/4 cup unsweetened applesauce
8 oz light cream cheese
1/4 cup sugar
1 Tbsp fresh lemon juice
Zest of ½ lemon
Instructions
Preheat oven to 350°. Mix dry cake mix, 1/4 C eggbeaters and applesauce until crumbly. Reserve 1 cup and pat remaining mixture into a 9 x 13 inch pan. Bake for 15 minutes. Beat cream cheese, sugar, lemon juice, zest and 1/4 C eggbeaters until light and smooth. Spread over baked layer and sprinkle with reserved crumb mixture. Bake for 15 minutes more. Cool completely and cut into bars. Sprinkle with powdered sugar before serving. Store in refrigerator.
PEACH SHERBET
POINTS® value per serving | 2
Servings | 8
Desserts | You could use the Strawberry, Margarita, or Pina Colada mixes also. They DO NOT contain alcohol!!
Ingredients
2 1/3 cup 2% reduced fat milk
10 fl oz Bacardi Peach Daiquiri, Frozen
Instructions
Blend frozen concentrate and milk in a blender until smooth. Pour into ice cream maker and freeze per machine directions.