I found this recpie online when I was hunting for a quick and easy recipe for potatoes! It was a huge hit with everyone!
INGREDIENTS
1 (32oz package) frozen Hash Brown Potatoes or 2 pounds of grated fresh potatoes)
1 cup Sour Cream
1 can Cream of Chicken Soup
1 Cup shredded cheese
1/2 cup finely chopped onion
1 tsp salt
1/2 teaspoon pepper
1 cup Frend Fried Onions
DIRECTIONS
In a bown combine together everything except the Frend Fried onions. Pour into an ungreased 2 1/2 quart baking dish. Bake uncovered at 350 for 1 hour. Sprinkle with Fried onions, return to over and bake additional 10 minutes
With the ingredients that I had on hand it was about 4 pts per serving (based on 8 servings)
Wednesday, January 30, 2008
Monday, January 14, 2008
Taco Ring
8 oz. Boca Meatless Ground Burger
1 (1.25 oz.) Package Taco Seasoning Mix
1/2 Cup Water
1 (8 oz.) Can Pillsbury Reduced Fat Crescent Rolls
1 (8 oz.) Can Fat Free Refried Beans
3 Slices 2% American Cheese
Nonstick Cooking Spray
Garlic Powder
Dried Parsley
Cayenne Pepper
Preheat oven to 350 degrees.
In a large skillet, combine the Boca, taco seasoning and water. Cook over medium high heat, stirring often until thick. Allow to cool slightly.
Spray a large cookie sheet with non-stick cooking spray.
Unroll the crescent rolls and press the seams together to form a large rectangle. You may need to spread the dough out a little bit to make it thinner and bigger, but don't allow any holes to rip through on it.
Spread the crescent rectangle with the refried beans leaving about an inch border around the outside.
Top with the cheese slices down the middle, followed by the meat mixture, but only put the meat mixture on the bottom half of the rectangle and try and keep it away from each end of the dough, or it will spill out when you roll it.
Starting with the edge closest to you (the long side), roll the dough to the top edge.
Pinch the dough together to seal and then pull the ends together to form a circle.Pinch the ends together to seal.
Spray the top of the dough lightly with non-stick cooking spray and sprinkle with a little garlic powder (to taste) and parsley and Cayenne (for color).
Bake for 20-25 minutes or until the crust is browned. Cool.
Slice and serve with shredded lettuce, tomatoes, fat free sour cream or salsa for additional points.
Serves: 6Per Serving: 255 Calories; 8g Fat (28.2% calories from fat); 15g Protein; 31g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 1110mg Sodium. Exchanges: 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)
When I made this I used lean ground turkey and it was awesome!
8 oz. Boca Meatless Ground Burger
1 (1.25 oz.) Package Taco Seasoning Mix
1/2 Cup Water
1 (8 oz.) Can Pillsbury Reduced Fat Crescent Rolls
1 (8 oz.) Can Fat Free Refried Beans
3 Slices 2% American Cheese
Nonstick Cooking Spray
Garlic Powder
Dried Parsley
Cayenne Pepper
Preheat oven to 350 degrees.
In a large skillet, combine the Boca, taco seasoning and water. Cook over medium high heat, stirring often until thick. Allow to cool slightly.
Spray a large cookie sheet with non-stick cooking spray.
Unroll the crescent rolls and press the seams together to form a large rectangle. You may need to spread the dough out a little bit to make it thinner and bigger, but don't allow any holes to rip through on it.
Spread the crescent rectangle with the refried beans leaving about an inch border around the outside.
Top with the cheese slices down the middle, followed by the meat mixture, but only put the meat mixture on the bottom half of the rectangle and try and keep it away from each end of the dough, or it will spill out when you roll it.
Starting with the edge closest to you (the long side), roll the dough to the top edge.
Pinch the dough together to seal and then pull the ends together to form a circle.Pinch the ends together to seal.
Spray the top of the dough lightly with non-stick cooking spray and sprinkle with a little garlic powder (to taste) and parsley and Cayenne (for color).
Bake for 20-25 minutes or until the crust is browned. Cool.
Slice and serve with shredded lettuce, tomatoes, fat free sour cream or salsa for additional points.
Serves: 6Per Serving: 255 Calories; 8g Fat (28.2% calories from fat); 15g Protein; 31g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 1110mg Sodium. Exchanges: 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)
When I made this I used lean ground turkey and it was awesome!
Monday, January 7, 2008
Cauliflower au Gratin
Cauliflower au Gratin
1 Medium head cauliflower
Salt and pepper, to taste
1 cup Sour cream
1 cup Grated sharp cheddar cheese
1 tsp Toasted sesame seeds
Preheat oven to 350 degrees.
Separate cauliflower into flowerets. Cook in small amount of boiling salted water ten to twelve minutes or until tender. Drain.
Place half of cauliflower in a one-and-one-half-quart casserole.
Season with salt and pepper.
Spread half of sour cream, half of cheese, and half of sesame seeds over cauliflower. Repeat layers.
Bake 15 minutes or until the cheese melts.
Servings: 6
1 Medium head cauliflower
Salt and pepper, to taste
1 cup Sour cream
1 cup Grated sharp cheddar cheese
1 tsp Toasted sesame seeds
Preheat oven to 350 degrees.
Separate cauliflower into flowerets. Cook in small amount of boiling salted water ten to twelve minutes or until tender. Drain.
Place half of cauliflower in a one-and-one-half-quart casserole.
Season with salt and pepper.
Spread half of sour cream, half of cheese, and half of sesame seeds over cauliflower. Repeat layers.
Bake 15 minutes or until the cheese melts.
Servings: 6
Friday, January 4, 2008
Spicy Orange Beef
Spicy orange beef (core + 1 WPA)
from Jeannine
Count a point if you want to be scrupulous; there are 3 WPAs in the whole recipe, and 4 servings.
1 (3.5 oz) bag boil-in-bag brown rice
½ tsp salt
1 tsp bottled minced garlic
½ tsp crushed red pepper
1 lb lean, boneless sirloin steak, cut into ¼” strips
½ tsp grated orange rind
¼ c orange juice (0.5 WPA spread over 4 servings)
1 TBS cornstarch (1 WPA spread over 4 servings)
2 TBS low-sodium soy sauce
1 tsp dark sesame oil (1.5 WPA spread over 4 servings)
¾ c (1”) slices green onions
Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well. Combine garlic, pepper, and beef, tossing well. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; saute 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
Yield: 4 servings (serving size: ½ c beef mixture and about 1/3 c rice)
***For those counting points on Flex: 274 calories, 6.8 g fat, 2.1 g fiber
from Jeannine
Count a point if you want to be scrupulous; there are 3 WPAs in the whole recipe, and 4 servings.
1 (3.5 oz) bag boil-in-bag brown rice
½ tsp salt
1 tsp bottled minced garlic
½ tsp crushed red pepper
1 lb lean, boneless sirloin steak, cut into ¼” strips
½ tsp grated orange rind
¼ c orange juice (0.5 WPA spread over 4 servings)
1 TBS cornstarch (1 WPA spread over 4 servings)
2 TBS low-sodium soy sauce
1 tsp dark sesame oil (1.5 WPA spread over 4 servings)
¾ c (1”) slices green onions
Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well. Combine garlic, pepper, and beef, tossing well. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; saute 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.
Yield: 4 servings (serving size: ½ c beef mixture and about 1/3 c rice)
***For those counting points on Flex: 274 calories, 6.8 g fat, 2.1 g fiber
Thursday, January 3, 2008
Apple Yogurt Coleslaw
Apple Yogurt Coleslaw
Green apples and green cabbage - old fashioned, low-fat coleslaw with a yogurty, gourmet twist!
8 cups Thinly sliced green cabbage (about 1 3/4 pounds)
4 cups Chopped unpeeled Granny Smith apple (about 2 medium)
1 cup Coarsley shredded carrot
1/3 cup Reduced-calorie mayonnaise
1 (8-ounce) carton plain low-fat yogurt
1 Tbs Sugar
2 Tbs Lemon Juice
1 tsp Celery seeds
1/2 tsp Salt
1/4 tsp Pepper
1Combine first 3 ingredients in a large bowl; toss well and set aside.
2.Combine next 7 ingredients in a bowl; stir well. Pour over cabbage mixture; toss gently. Cover and chill 8 hours. Serve with a slotted spoon.
Yield: 16 (1/2 cup) servings or 8 one cup servings
Green apples and green cabbage - old fashioned, low-fat coleslaw with a yogurty, gourmet twist!
8 cups Thinly sliced green cabbage (about 1 3/4 pounds)
4 cups Chopped unpeeled Granny Smith apple (about 2 medium)
1 cup Coarsley shredded carrot
1/3 cup Reduced-calorie mayonnaise
1 (8-ounce) carton plain low-fat yogurt
1 Tbs Sugar
2 Tbs Lemon Juice
1 tsp Celery seeds
1/2 tsp Salt
1/4 tsp Pepper
1Combine first 3 ingredients in a large bowl; toss well and set aside.
2.Combine next 7 ingredients in a bowl; stir well. Pour over cabbage mixture; toss gently. Cover and chill 8 hours. Serve with a slotted spoon.
Yield: 16 (1/2 cup) servings or 8 one cup servings
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