Macaroni Salad

4 1/2 cup cooked macaroni, kept warm
3/4 cup fat-free mayonnaise
1/4 cup fat-free sour cream
3 Tbsp sweet pickle relish
1 medium sweet red pepper(s), diced
1 medium green pepper(s), diced
1 medium carrot(s), diced
1/4 cup red onion(s), minced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

While macaroni is still warm, place in a large bowl. Add mayonnaise, sour cream and relish and toss to coat. Add peppers, carrot and onion; toss to combine. Season to taste with salt and pepper. Serve warm or chilled. Yields about 1/2 cup per serving. Serves 12.

Flavor Booster: Put a little heat in traditional macaroni salad by blending 1 teaspoon wasabi powder into the sour cream.

2pts

Doritos Casserole

1 lb 90% lean ground beef
1/2 lb of Velveeta light
2 tbsp of chili powder or taco seasoning
1 can of fat free cream of chicken soup
1 can rotel tomatoes
1/2 bag of baked Doritos (nacho cheese or cool ranch)

 

Brown ground beef then add taco seasoning or chili powder, cream of chicken soup, and rotel tomatoes. Crush Doritos and pour half into a casserole dish sprayed with Pam, then add a layer of the meat mixture, then half the cheese, another layer of chips, then meat mixture and finish off with cheese. Bake in 350 degree oven for 30 minutes. If you prefer you can use 2 cups of low fat shredded cheddar cheese in place of the Velveeta. Servings - 12

 

5pts

Country Chicken Skillet

1 Tbsp light margarine or butter
2 boneless, skinless chicken breasts
1/2 cup water or chicken broth
1/2 pkg Knorr Vegetable Soup Mix
1/2 tsp dill weed (tarragon, parsley, basil, thyme, or skip all together)
1/4 c light sour cream

 

Pound chicken breasts until they are of a uniform thickness In large nonstick skillet melt butter and oil over medium high heat. Add chicken and brown, turning occasionally, about 5 minutes. In bowl, stir water (or chicken broth) and soup mix until blended. Stir into skillet; bring to a boil. Reduce heat; cover and simmer, stirring occasionally, 10 minutes or until chicken is tender. Place chicken on platter. Remove skillet from heat; stir in sour cream. Spoon sauce over chicken. Makes 2 Servings.

 

Could be made core if using fat free items insted of reduced fat. Use basil instead of butter & FF Sour Cream. Points change to 4pts per serving.

 

5pts

Blueberry Breakfast Cookies

1 1/2 cups krusteaz Fat Free Blueberry Muffin Mix
1 1/2 cups oats, rolled (raw)
1/4 cup honey
1/2 cup whole wheat flour
1 tablespoon Brown Sugar Splenda
1/2 cup applesauce, unsweetened
3 tablespoons baby food prunes
1/3 cup blueberries, rinsed & drained
1 teaspoon cinnamon
1 teaspoon baking powder
2 tablespoons egg whites
1/2 teaspoon baking soda
1 teaspoon vanilla

 

Preheat oven to 350 combine the mix dry(don’t use the canned blueberries), oats and all other dry ingredients and then mix the wet stuff and blend all together. Spray a large cookie sheet with non stick spray lightly And put 8 big globs on the cookie sheet(evenly) and then flatten a bit with your hand. Bake about 11 min and cool completely on wire wrack. Makes 8 big breakfast cookies.

 

4pts

Chocolate Breakfast Cookies

1 cup no pudge Brownie Mix
1 1/4 cups oats, rolled (raw)
2 tablespoons honey
1 cup whole wheat flour
1 tablespoon Brown Sugar Splenda
1/2 cup applesauce, unsweetened
3 tablespoons baby food prunes
1/2 cup miniature chocolate chips
1 teaspoon cinnamon
1 teaspoon baking powder
2 tablespoons egg whites
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon nutmeg

 

Preheat oven to 350 combine the mix dry oats and all other dry ingredients and then mix the wet stuff and blend all together. Spray a large cookie sheet with non stick spray lightly And put 8 big globs on the cookie sheet(evenly) and then flatten a bit with your hand. Bake about 13 min and cool completely on wire wrack. Makes 8 big breakfast cookies.

 

4pts

Sour Cream Chicken Enchiladas

1 cup reduced-fat sour cream
1 1/2 cup Campbell’s Cream Of Chicken Soup
1 1/2 cup Swanson Chicken Broth
4 oz chopped green chilies
12 oz uncooked boneless, skinless chicken breast
4 oz Kraft 2% Milk Natural Cheese Monterey Jack Cheese
4 oz Kraft Cracker Barrel 2% Sharp Cheddar Cheese
1 tsp table salt
1 tsp black pepper
7 Whole Wheat medium Size Flour Tortillas

 

Boil chicken until done. Shred chicken then season it with salt,pepper, and cavendar’s greek seasoning.In a saucepan combine sour cream, soup, broth, and green chilies until smooth. Soften tortillas by dipping them in water and dipping them in the sauce. Put shredded chicken and a bit of cheese in center of each tortilla. Roll up tortillas and place in large 2qt baking dish. Pour extra sauce over and sprinkle extra cheese over tortillas. Make sure each tortilla is covered with sauce. Bake in 350-degree oven for about 20-30 minutes or until bubbling. Serves 7.

 

7pts

Vegetable Egg Rolls

1pkg Cole slaw mix
1/2 onion (Diced)
1 can water chestnuts (diced)
1 rib celery (Diced)
1 bad mung bean sprouts
1 tsp sesame oil
4 tbsp teriyaki sauce
1 tbsp soy sauce
1 tsp seasoned salt
10-15 Egg Roll Wrappers

 

Sautee Onion, Celery, Bean Sprouts and Water Chestnuts in Sesame oil. Add Cole slaw mix (cabbage and carrots, teriyaki sauce, soy sauce and seasoned salt and cover pan with lid. Cook until all veggies are soft. After mixture cools, wrap in egg roll wrappers and cook on greased cookie sheet at 400 for 18 min. 9 min on each side. Serves 10-15.

 

2pts

Apple-Cinnamon Wontons a la Mode

2 servings butter-flavor cooking spray
2 medium apples, McIntosh, peeled, cored and minced
1 tbsp. packed light brown sugar
1 tsp. fresh lemon juice
1/2 tsp. ground cinnamon
24 wonton wrappers, (half a 12 oz. package)
1-1/2 tbsp. powdered sugar
3 c. light vanilla ice cream (Breyer’s 98% Fat Free Double Churned
Vanilla Ice Cream (1 pt. per 1/2 c. serving)

 

Preheat oven to 350. Coat a large baking sheet with cooking spray. In a medium bowl, combine apples, brown sugar, lemon juice and cinnamon; toss to coat apples. Place wonton wrappers on a flat surface. Drop apple mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.Bake until wontons are golden brown, about 15 minutes. Place wontons on individual plates and sift with powdered sugar. Serve with ice cream on the side. Yields 4 wontons, 1 teaspoon of powdered sugar and 1/2 cup of ice cream per serving. Serves 6.

 

4pts

Sweet-and-Spicy Wonton Crisps

24 wonton wrappers
1 spray cooking spray, or enough to coat wonton wrappers
1 tbsp. sugar
1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
1 tsp. table salt

 

Preheat oven to 400. Arrange wonton wrappers on nonstick baking sheets in a single layer and coat with cooking spray. Stir together sugar, pepper, cumin and salt; sprinkle mixture over wonton wrappers. Bake until crisp, 8 to 9 minutes. Set on wire racks to cool completely. Yields 2 crisps per serving. (12 servings total) Variation: Substitute 1 1/2 tsp. cinnamon for the cayenne and cumin, and omit the salt.

 

1pts

Mini Bacon and Cheese Quiches

1 serving cooking spray (5 one-second sprays per serving)
36 items wonton wrapper(s), 3 1/2-inches square each
1 small onion(s), finely chopped
1 cup fat-free egg substitute
1 1/2 cup fat-free evaporated milk
1/2 cup low-fat shredded cheddar cheese
4 slices cooked crisp turkey bacon, crumbled

 

Preheat oven to 350. Coat 36 miniature muffin cups with cooking spray. Gently press 1 wonton wrapper into each muffin cup allowing ends to extend above cups. Spray edges of wrappers with cooking spray; set aside. Meanwhile, in a small skillet, stir-fry onion over medium-high heat until tender, about 3 minutes. Remove from heat and set aside. In a large mixing bowl, whisk together egg substitute, milk and cheese. Stir in bacon and onion until well combined. Fill each wonton wrapper with about 1 tablespoon of filling mixture. Bake until quiche mixture is set and edges of wrappers are lightly browned, about 20 minutes. Serves 18.

 

2pts

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