Flex Recipes- Sides

Cheesy Stuffing Casserole

2 cups water
1 Tbsp. margarine or butter
1 pkg. (6 oz.) STOVE TOP Savory Herbs Stuffing Mix
1 egg, lightly beaten
3/4 cup KRAFT Mexican Style Shredded Four Cheese, divide

PREHEAT oven to 375°F. Bring water and margarine to boil in large saucepan. Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
STIR egg and 1/2 cup of the cheese into stuffing mixture until blended. Spoon into greased 9-inch pie plate. Sprinkle with remaining 1/4 cup cheese.
BAKE 20 min. or until lightly brown and cheese on top is melted.

140cals, 6g fat, 1g fiber=3pts per serv. Makes 8 servings

Creamy Stovetop Macaroni and Cheese

POINTS® Value | 5
Servings | 6

Ingredients

4 serving barilla plus macaroni/8 ounces dry
3 Tbsp all-purpose flour
1 tsp table salt
1/4 tsp black pepper
2 1/4 cup fat-free skim milk
2 oz light cream cheese
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/2 tsp minced garlic
5 oz reduced fat shredded cheddar cheese

Instructions

1. Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

2. While pasta cooks, place flour, salt and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture, bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, worcestershire sauce and garlic, simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts.

3. Combine pasta and cheese sauce in a large bowl, toss we

 

 

CROCKPOT STUFFING

1 1/2 loaves (33 slices) lite bread
1 cup chopped onion
1 cup chopped celery
1 cup sliced mushrooms (optional)
2 cups chicken broth
Poultry Seasoning
sage
Nature's Seasons (a seasoning made by Morton)
Butter Buds (or I Can't Believe It's Not Butter Spray)

Saute vegetables in chicken broth. Put cubed bread in crock pot and add vegetables, seasonings and Butter Buds to taste. Mix well and cook on low setting 4-6 hours. May add more chicken broth for moister stuffing.

No-Guilt Potato Salad

1 pound cooked red potatoes (skins on), cubed

1/4 cup chopped celery or celery seed

1/4 cup chopped scallions/onions

1/4 cup FF Miracle Whip or FF Ranch Dressing

3 TBSP chopped fresh dill or dill from the spice rack

dash salt

dash white pepper

 

Using rubber scraper, in medium bowl, combine

all ingredients, stirring to coat vegetables with dressing. 

( I used FF miracle whip and added a little vinegar and

splenda to taste)

 

 

121 calories

0 gram fat

2  gm. dietary fiber

 

DOUBLE CHEESE MASHED POTATOES

4 Servings (1/2 Cup)
118 Calories 2 g. Fiber 3 g. Fat

3 large potatoes (Idaho or russet)
2/3 c. FF chicken broth
Salt and pepper to taste
2 T. Vidalia onion, finely diced
¼ c. RF or FF shredded Cheddar cheese
1/8 c. freshly grated Parmesan cheese

Peel potatoes; cut into chunks. Place potatoes in a Dutch oven filled with cold water. Bring to a boil. Cover and simmer 30 minutes, or until potatoes are tender. Drain.

Bring the chicken broth to a boil, and turn down to a simmer.

Mash the potatoes with a potato masher or fork. Slowly add the chicken broth until the desired consistency is reached.

Fold in the onion and cheese.

Adjust the salt and pepper to tast

Stovetop Macaroni & Cheese

Serves 8  5 pts
Courtesy of Alton Brown (Good Eats)

1/2 pound elbow macaroni
2 tablespoons Country Crock Light margarine
2 eggs
6 ounces fat-free evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
8 ounces reduced fat cheddar cheese, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Scalloped Potatoes

Points - 3
Serving Size : 12

2 1/2 lbs potatoes -- peeled and sliced, about 9 cups
4 cups skim milk
2 tsp salt
1 garlic clove
1/4 tsp white pepper
1 fresh rosemary sprig
1 bay leaf
4 tsp cornstarch
2 Tbsp water
4 oz lowfat Swiss cheese -- shredded
3/4 cup bread crumbs
2 Tbsp light butter -- melted

In a large saucepan, combine potatoes, milk, salt, garlic, pepper, rosemary and bay leaf. Bring to a boil, reduce heat to low, cover and cook 6-8 minutes or until almost tender. Discard rosemary and bay leaf.

In a small bowl, combine cornstarch and cold water until smooth; stir into potato mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes. Remove from heat; gently stir in cheese.

Transfer to a 13 X 9 baking dish coated with Pam. Combine bread crumbs and butter; sprinkle over potato mixture. Bake, uncovered at 350 for 25-30 minutes or until bubbly and crumbs are golden brown.

Green Bean Casserole 2 Versions

2 lbs of fresh green beans cleaned (can use frozen as well)
2 tsp olive oil
1 pkg good seasons Italian dressing mix (dry)
¼ cup parmesan cheese

boil beans for approx 5-10 min. Drain and put in 9 x 13 pan, mix olive oil and salad dressing mix; pour over beans and toss to coat; bake at 350 for 30 min. Sprinkle with parmesan cheese
Serve immediately

 

GREEN BEAN CASSEROLE

10 oz (285g) Reduced fat Cream of Mushroom soup 1/2 Cup fat free milk 1 tsp Worcestershire sauce 1/2 tsp black pepper 16 oz (445g) frozen french cut green beans thawed and drained 1.4 oz (40g) french fried onions Preheat oven: 350. In 1-1/2 qt dish mix soup, milk, Worcestershire sauce, pepper, green beans, 1/2 onions. Bake 25 minutes or until hot. Stir. Sprinkle remaining onions over bean mixture. Bake 5 more minutes. Yield: about six 3/4 cup servings 2 points value each serving