FOOD, GLORIOUS, FOOD!!

Almond Joy pudding
1 pkg FF chocolate pudding
2 cups FF milk
1 cup instant oatmeal
1 1/2 tsp. coconut extract
1/2 tsp almond extract

Whisk pudding mix into milk.  Stir in oatmeal and extracts.  (needs to sit in the refrigerator overnight so the oatmeal will soften.)

Blueberry Chicken Salad
4 servings
dressing:
1/4 c. FF mayonnaise
2 tbsp FF sour cream
2 tbsp lemon juice
2 tsp. Dijon mustard
dash hot pepper sauce
dash salt

 2 c. chopped, cooked b/l s/l chicken breast
1/2 c. chopped celery
1 c. fresh blueberries
2 tbsp. minced fresh tarragon. (or 1 tsp dried)
fresh lettuce or spinach

Stir chicken, celery and blueberries into dressing. Add tarragon and toss lightly. Arrange lettuce leaves on serving plate. Spoon chicken mixture over lettuce leaves.
Per serv: 159 cal, 3g fat, 60mg chol, 10g carb, 23g protein,361mg sodium 1g fiber

Tex-Mex Rice and Bean Casserole
POINTS® Value: 4
Servings: 6

1 sprays cooking spray
1 cup canned yellow corn, drained, or frozen, thawed corn kernels
1 Tbsp canned green chili peppers, chopped, mild or hot
15 oz canned pinto beans, drained and rinsed
1 cup cooked brown rice, fresh or day old
3/4 cup shredded reduced-fat Mexican-style cheese
3/4 cup fat-free sour cream
1/4 tsp chili powder
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp scallion(s), chopped (dark green part only)
2 Tbsp shredded reduced-fat Mexican-style cheese

Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray. In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions. Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces.

Blueberry Ricotta Pancakes
Source: Eating Well August/September 2006
HU: 5
Servings: 4 (2 pancakes each)

Serve these light pancakes with Chunky Blueberry Sauce, maple syrup or honey. Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.

1/2 cup whole-wheat pastry flour
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk (see Tip)
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup fresh or frozen (not thawed) blueberries

Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.

Per serving: 238 calories; 8 g fat; 3 g fiber

Chunky Blueberry Sauce
Source: Eating Well August/September 2006
Servings: 4 (apx 1/3 cup each)


2 cups fresh or frozen (not thawed) blueberries
1/4 cup honey
1 teaspoon freshly grated lemon zest
2 tablespoons lemon juice

Stir together blueberries, honey, lemon zest and juice in a medium saucepan. Bring to a boil; reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Let cool for 10 minutes; serve warm

CRANBERRY COLESLAW

1/4 c low-fat mayonnaise
2 tbsp honey
1 tbsp vinegar
1/4 up chopped fresh cranberries
or snipped dried cranberries
5 cups shredded cabbage or pre-packaged
shredded cabbage with carrot

In a small bowl, stir together mayonnaise, honey and vinegar.Stir in cranberries. In a large bowl pour dressing over cabbage and toss. Cover and chill for at least 45 minutes. Makes: 6 servings.
44 cal. 1g fat. 2g fiber. 10g carb.

Ooey-Gooey Peanut Butter-Chocolate Brownies

3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels

Preheat oven to 350°. Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin). Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
Yield: 2 dozen (serving size: 1 brownie)
CALORIES 176 (25% from fat); FAT 5g (sat 2.1g,mono 1.6g,poly 1.1g); PROTEIN 2.6g; CHOLESTEROL 6mg; CALCIUM 30mg; SODIUM 212mg; FIBER 0.8g; IRON 0.8mg; CARBOHYDRATE 29.9g

Mexican Polenta Casserole

1 medium chopped onion
1 lb. 93% lean ground beef
2 tsp. cumin
1 tsp. chili powder
1-2 cups tomato sauce
prepared polenta (1 tube or about 2 cups cooked)
1 lb. can spicy refried FF beans
6 slices SoyaKaas jalapeno soy cheese

Brown onion and meat. Add spices (or use packet of taco seasoning) and tomato sauce. Simmer about 10 minutes then set aside. Spread polenta out in bottom of  a 9x13 pan sprayed with PAM. Spread refried beans on top of polenta. Then spread on meat and onion mixture. Top with soy cheese. Bake about 30-45 minutes at 400º. Great with guacamole. Makes 6-8 main course servings.

ONION RINGS
Servings: 1

Ingredients
1 medium onion(s)
3/4 cup General Mills Cheerios or Rice Crispies
1/8 cup Egg Beaters
1 second spray PAM Cooking Spray

Crush cereal in bowl or plastic bag (you can also mix in half regular bread crumbs and half cereal). Put egg beaters in another bowl. Dip onion pieces in egg and then coat with cereal mixture. Place on sprayed cookie sheet. Bake at 350 for about 15 minutes then turn them over and bake an additional 15 minutes, or until onion rings are browned.

BLOOMIN' ONION DIPPING SAUCE (just like Outback's sauce!):

1/2 cup FF sour cream
2 tablespoons ketchup
1/2 teaspoon seasoning salt
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons horseradish
1/4 teaspoon paprika

In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.
Makes 3 cups

Butterscotch Brownies
Servings: 9

2 Tbsp fat-free skim milk
1/2 tsp table salt
1 tsp vanilla extract
1/4 cup margarine
1 tsp baking powder
1 cup white all-purpose flour
1 egg
1 cup packed light brown sugar

Heat oven to 350 F. Grease bottom and sides of 8-inch square pan with cooking spray.In 1 1/2-quart saucepan, melt butter over low heat; remove from heat. Stir in brown sugar, vanilla, milk and egg. Stir in remaining ingredients. Spread in pan. Bake about 25 minutes or until golden brown. Cool 5 minutes in pan on wire rack.

White Chocolate Cranberry Loaf
posted by CrissyBear

1 box white cake mix -- (18 & 1/4 oz)
3/4 cup unbleached flour
1 teaspoon orange peel
1 cup fresh cranberries
1 large egg
2 large egg whites
3/4 cup water
1/2 cup orange juice
2 tablespoons unsweetened applesauce
1 cup white chocolate chips

Preheat oven to 350F. Prepare 2 loaf pans with cooking spray. Mix cake mix, flour, and orange peel. Add egg, egg whites, water, orange juice, and applesauce. Fold in white chocolate chips. Spread batter evenly between the two pans. Bake for one hour or until a toothpick inserted in the middle comes out clean. This recipe yields 24 servings (2 loaves--12 slices per loaf).
Per Serving: 139 Calories; 5g Fat (29.8% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 120mg Sodium.

CREAM CHEESE & CHIVES MASHED POTATOES

5-6 medium/large red bliss potatoes cut into 1-inch cubes
1 bag of frozen cauliflower
1-2 cloves minced garlic
1/4 cup nonfat cream cheese (or 4-5 garlic herb laughing cow cheese)
just a little ff milk (or half and half)
2 Tbl smart balance margarine
1/3 cup snipped fresh chives (optional)
Salt & pepper to taste

In medium saucepan, cook potatoes (and cauliflower) in 2 inches boiling water, cover and simmer for about 12 minutes or until fork tender; drain well. Note: (You can add 1-2 cloves of fresh garlic while potatoes are boiling to add a garlic flavor). Add remaining ingredients and mash potatoes with electric mixer until your desired consistency.

Chicken Tenderloins (Cracker Barrel)

1 Lb Chicken Breast Tenders
1/2 cup Lite Italian Dressing (drain and discard the spices)
1 tsp fresh lime juice
1 1/2 tsp honey

Mix dressing, lime juice and honey, pour over chicken tenders making sure all are covered, marinate about an hour (or more). Grill to a light golden color (works great on the foreman grill)

Beef, Blue Cheese and Spinach Quesadillas

POINTS® Value: 2
Servings: 8

1/3 cup cooked lean ground beef
3 Tbsp taco sauce
4 large burrito-size wheat flour tortilla(s)
4 oz blue cheese, crumbled
10 oz chopped frozen spinach, thawed and squeezed dry
1/2 tsp red pepper flakes

In a small bowl, stir together beef and taco sauce. Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining tortilla. Set a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3 to 4 minutes; flip and cook until brown spots form again, about 3 to 4 minutes. Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla. Cut each quesadilla into 8 wedges and serve. Yields 2 wedges per serving.

Chocolate Chocolate Chip Cookies
POINTS® Value: 1
Servings: 40

Ingredients
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp table salt
1/4 cup butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar
1/3 cup unsweetened cocoa
2 large egg white(s)
1/3 cup semi-sweet chocolate chips, miniature
1 sprays cooking spray

Instructions
Preheat oven to 350°F. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl. Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips. Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).

Garlicky Rigatoni w/ Gorgonzola

12 oz. uncooked rigatoni
½ cup all-purpose flour
2 cups fat-free milk
1 ½ cups fat-free half-and-half
1 teaspoon butter
10 garlic cloves, finely chopped
1 cup (4oz) crumbled Gorgonzola cheese, divided
½ teaspoon salt
¼ teaspoon black better
1/3 cup grated Romano cheese
Cooking spray

Preheat oven to 425. Cook pasta according to package directions, omitting salt and fat. While pasta cooks, place flour in a medium bowl. Gradually add milk and half-and-half, stirring with a whisk until blended. Melt butter in a large saucepan over medium heat. Add garlic, sauté 1 minute or until golden. Add the milk mixture, and bring to a boil, stirring frequently with whisk. Stir in ½ cup Gorgonzola cheese, salt, and pepper. Reduce heat and simmer, uncovered, 2 minutes.
Drain pasta, and return to pan. Add Gorgonzola sauce and Romano cheese; toss gently to coat. Spoon pasta mixture into an 11 x 7 –inch baking dish coated with cooking spray; sprinkle with remaining ½ cup Gorgonzola cheese. Bake, uncovered at 425 for 27 minutes or until bubbly and lightly browned. Yield 10 servings.

Apple Crisp

2 servings Pam butter-flavored spray
24 ounces apples, peeled (6 medium), cored, and thinly sliced
1 dash fresh lemon juice
1/2 cup quick-cooking oats
8 teaspoons Splenda
1 tablespoon ground cinnamon, to taste
1/4 teaspoon nutmeg

Spray an 8 x 8-inch pan with Pam butter spray. Spread apples evenly in the pan. Combine oats, Splenda, and cinnamon, (nutmeg, if using) and sprinkle on top of apples. Spray with Pam. Bake at 325° for 40-50 minutes.
Serves 4
Per serving: 130 calories, 5 g fiber, 1 g fat

Bourbon Bread Pudding
Day-old toasted bread cubes work best, absorbing plenty of the custard.

Pudding:
2 tablespoons butter, softened
4 cups fat-free milk
9 cups (1/2-inch) cubed French bread
2 cups sugar
2 teaspoons vanilla extract
4 large egg whites
1 large egg
1/2 cup raisins

Sauce:
3/4 cup sugar
6 tablespoons butter
1 large egg
1/4 cup bourbon

Preheat oven to 350°. To prepare pudding, spread 2 tablespoons butter onto bottom and sides of a 13 x 9-inch baking dish. Set aside. Heat milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Place bread in a large bowl; pour hot milk over bread. Combine 2 cups sugar and next 3 ingredients (through 1 egg) in a medium bowl, stirring with a whisk until well blended. Gradually add the egg mixture to milk mixture, stirring constantly with a whisk. Stir in raisins; pour into prepared dish. Place dish in a roasting pan; add hot water to pan to a depth of 1/2 inch. Bake at 350° for 50 minutes or until browned and set. To prepare sauce, combine 3/4 cup sugar, 6 tablespoons butter, and 1 egg in a small, heavy saucepan over low heat. Cook 4 minutes or until a candy thermometer registers 165° and mixture is thick, stirring constantly. Remove from heat; stir in bourbon. Yield: 16 servings (serving size: 1/2 cup bread pudding and 1 tablespoon bourbon sauce) CALORIES 294 (21% from fat); FAT 6.9g (sat 3.8g,mono 1.7g,poly 0.3g); PROTEIN 5.6g; CHOLESTEROL 43mg; CALCIUM 96mg; SODIUM 224mg; FIBER 0.7g; IRON 0.8mg; CARBOHYDRATE 52g

Jalapeno Poppers
POINTS® value per serving | 3
Servings | 8 
Serving = 2 poppers

Ingredients
16 Slices jarred jalapenos
1/3 cup light Chive & Onion Cream Cheese
8 slices Pre-Cooked Bacon
8 oz reduced-fat crescent roll dough

Instructions
Heat oven to 375*. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place a half slice of bacon on each triangle and then 1 slice of a jarred jalapeno on the middle of each piece of bacon. Top each with about 1 t cheese. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet. Bake 12 to 15 minutes or til golden brown

Reuben Dip

1 small can sauerkraut
1 (8 oz.) cream cheese
1 (6 oz.) shredded Swiss cheese
6 ounces diced corned beef
2 tbsp. Thousand Island Dressing

Drain and rinse sauerkraut, mix with cream cheese and Swiss cheese. Add diced corned beef and Thousand Island dressing. Cover and heat on low until cheeses are melted, stirring occasionally to blend all ingredients. Serve warm with crackers or cocktail rye bread.

CRUSTED HONEY MUSTARD CHICKEN

1 sprays cooking spray
2/3 cup lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup cornflake crumbs
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
Instructions
Preheat oven to 425°F. Coat a shallow pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside. Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan. Bake until chicken is golden and no longer pink in center, about 15 minutes. Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

VEGGIE PIZZA APPETIZERS

1 can reduced fat crescent rolls
1-2 Tbsp light mayo
8 oz reduced free cream cheese, softened 
1-2 Tbsp Hidden Valley ranch dip mix (to taste)
1/2 c. carrots, sliced thin
1/2 c. cauliflower, in small florettes

1/2 c. broccoli, in small florettes 
1/2 c. red pepper, finely diced 
2-3 green onions, sliced thin
2 oz mushrooms, finely diced

Roll out crescent rolls onto a sprayed foil-lined jellyroll pan. Pinch seams together to make a complete crust. Bake at 375 for 8-10 minutes or until golden brown. Mix cream cheese, mayo and ranch mix together and spread like a paste once crust is cool. Sprinkle veggies evenly on top.  Cut into small squares to serve.

SOY SCALLION DIPPING SAUCE

1/2 cup good quality dark soy sauce **
1 clove garlic, minced
3/4 t. minced fresh ginger
3 T. chicken stock or canned broth **
2 t. rice vinegar
1 t. sugar
1 1/4 t. Oriental sesame oil
3 T. thinly sliced scallions

Whisk all the ingredients together in a small bowl. Let stand at room temperature for 15 minutes before serving. Makes about 2/3 cup.

Margarita Cheesecake Bars
Serving Size : 42

1 box lemon cake mix
1 whole egg white
10 ounces diet sprite
1/3 cup lime juice
1 package unflavored gelatin
24 ounces fat-free cream cheese -- fat-free
1/2 cup splenda
1 tablespoon lime peel

Heat oven to 350 degrees. Line 13x9 cake pan with foil, going over the edge.Spray bottom and sides. Spread cake mix in pan. Bake 30-35 minutes or until done. Lift out when cooled. Pour lime juice in a saucepan and sprinkle gelatin over top .Let stand 1 minute. Turn heat on low, while stirring 3 minutes until dissolved. Remove from heat. In a bowl, beat cream cheese,splenda and lime peel. Spread on cake and refrigerate 1 hour.Cut in 42 bars.
24 calories-8 g fat, trace fiber (mastercook said)
139 calories-9 fat 0 fiber (before changing to soda cake , ff cream cheese and splenda)

Warm Beer and Cheese Fondue
Servings: 12

1 can or bottle light beer, 12 fl oz each
1 tsp dry mustard
1/4 tsp ground red pepper
1 pound low-fat cheddar or colby cheese, shredded
3 Tbsp all-purpose flour

In a medium saucepan over moderate heat, warm beer until it boils; stir in mustard and pepper.
In a bowl, toss cheese with flour. Slowly add cheese to beer mixture, stirring. Continue stirring until mixture is smooth and thick, about 6 minutes total.
Yields about 1/4 cup per serving.
(Tip: Serve this dip with cubes or rolled slices of lean ham and smoked turkey as well as carrots, celery sticks, baked tortilla chips, apple slices, or cubes of crusty bread.)

Potato Skins
by CrAzYcOoKeR222
Servings: 8

4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups cheddar cheese, shredded
1/2 cup sour cream, light
4 green onions, sliced (optional)

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell. Place on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins. Bake at 475° for about 8 minutes and turn over. Bake for another 8 minutes or so and then turn right side up. Sprinkle bacon and cheddar evenly inside of skins. Bake 2 minutes longer or until cheese is melted. Top with sour cream and onions, if desired.

Mexican Beef and Cheese Wontons with Salsa
Servings: 6

2 sprays cooking spray
2 tsp olive oil
1/2 pound lean ground sirloin

2 oz low-fat cheddar or colby cheese, shredded (about 1/2 cup)
2 Tbsp chopped green chilies, minced
1 tsp chili powder
1 tsp ground cumin

30 items wonton wrapper(s)
1/2 cup salsa

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray. Heat oil in a small skillet over medium-high heat. Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes; drain meat. Add cheese, chilies, chili powder and cumin; cook until cheese melts, stirring frequently, about 1 minute. Place wonton wrappers on a flat surface; drop meat mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a “firecracker” shape. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray. Bake until wontons are golden brown, about 15 minutes. Serve with prepared salsa. Yields 5 wontons and 2 tablespoons of salsa per serving.

TORTILLA PIE

1/2 pound lean ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) Italian or Mexican diced tomatoes, drained
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup part-skim ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons minced fresh cilantro, divided
4 flour tortillas (8 inches)
1/2 cup shredded reduced-fat cheddar cheese

In a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, chili powder and cumin. Bring to a boil; remove from the heat. In a small bowl, combine the ricotta cheese, mozzarella cheese and 2 tablespoons cilantro. Place one tortilla in a 9-in. round baking pan coated with cooking spray. Layer with half of the meat sauce, one tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. Cover and bake at 400° for 15 minutes or until heated through and cheese is melted.

6 servings

NI: One piece = calories 250, fat 9g, fiber 1g