Bow Tie Beef Skillet
Servings 5
Estimated POINTS® value per serving 7
Course Main Meals
Ingredients
1 pound ground beef
1/2 tsp salt
1/8 tsp pepper2
cups uncooked bow tie pasta
1 can (14-1/2 oz)diced tomatoes, drained
1-1/2 cups beef broth (fat free)
1 can (8oz) tomato sauce
1 Tbsp Worcestershire sauce
3 medium yellow summer squash, thinly sliced
3/4 cup chopped green pepper
1/2 cup parmesan cheese, divided
Instructions
Cook beef over medium heat, drain. Sprinle with salt and pepper.
Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce.
Bring to a boil. Reduce heat; cover and simmer for 10-20 minutes.
Add squash and green pepper.
Cook, uncovered, for 3-4 minutes longer until pasta and vegetables are tender.
Add 1/4 cup cheese. Cook until cheese is melted.
Top with remaining cheese.
Showing posts with label quick and easy. Show all posts
Showing posts with label quick and easy. Show all posts
Sunday, July 27, 2008
Saturday, July 26, 2008
Broccoli Beef Wellington
Another Recipe that I found on Sue's website (Thanks!!!) This sounds super and a quick meal to put together after a long day at work!
Broccoli Beef Wellington
1# ground beef
9 oz thawed broccoli
4 oz mozrella cheese
2 (8oz)refrigerated cresent rolls
1/2 cup onion
1/4 t. salt
1/4 t pepper
1 egg, beaten
1/2 c. sour cream
Poppy seeds
In medium skillet brown ground beef and onion, drain well.
Add broccoli, cheese, sour cream, salt and pepper.
Mix well.Roll dough into 13"X 7" rectangle.
Spoon meat mixture on top of dough, fold dough over, seal long edges.
Brush with egg, sprinkle with poppy seeds.
Bake 18-22 minutes at 375*
I will post approx points once I actually make it, using the ingredients that I have on hand. Your points will vary depending on what brands etc that you use!
Broccoli Beef Wellington
1# ground beef
9 oz thawed broccoli
4 oz mozrella cheese
2 (8oz)refrigerated cresent rolls
1/2 cup onion
1/4 t. salt
1/4 t pepper
1 egg, beaten
1/2 c. sour cream
Poppy seeds
In medium skillet brown ground beef and onion, drain well.
Add broccoli, cheese, sour cream, salt and pepper.
Mix well.Roll dough into 13"X 7" rectangle.
Spoon meat mixture on top of dough, fold dough over, seal long edges.
Brush with egg, sprinkle with poppy seeds.
Bake 18-22 minutes at 375*
I will post approx points once I actually make it, using the ingredients that I have on hand. Your points will vary depending on what brands etc that you use!
Monday, May 5, 2008
Cannoli Quesadilla with Strawberry Sauce
Cannoli Quesadilla with Strawberry Sauce
desserts as posted on WW site
POINTS Value: 3
Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla(s)
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Instructions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth
gently fold in chocolate chips.
Chill for at least 2 hours (and up to overnight)
drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style).
Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately.
Yields 1 cannoli per serving.
Notes
Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
desserts as posted on WW site
POINTS Value: 3
Whip up this Italian-inspired specialty in honor of Mother’s Day. Topped with a simple strawberry sauce or just sliced strawberries, it’s a sweet treat every mom will love.
Ingredients
8 oz fat-free ricotta cheese
3 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, or similar product, or to taste
1/4 tsp almond extract
1/4 cup mini chocolate chips
4 medium whole wheat tortilla(s)
5 oz sweetened frozen whole strawberries, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer
Instructions
Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth
gently fold in chocolate chips.
Chill for at least 2 hours (and up to overnight)
drain off any liquid.
To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style).
Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately.
Yields 1 cannoli per serving.
Notes
Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.
Sunday, March 16, 2008
Lime Angel Squares
Lime Angel squares
1 (3oz) pk sugar free lime Jello
1 C boiling water
1 8 oz angel food cake cut in 1 in cubes
1 8oz pk reduced fat cream cheese
1/2 c sugar
2 tsp lemon juice
1 1/2 tsp grated lemon peel
1 (8 oz) cool whip free
IN bowl dissolve jello and boiling water.
REfrigerate until mixture begins to thicken(about 35 min).
Place cake cubes in 13 x9" baking dish coated with non stick spray.
Beat cream cheese until smooth, beat in sugar, lemon juice and peel.
Add gelatin mixture, beat until combined.
Fold in 1/2 of whipped topping.
Spread mixture over cake and refrigerate atleast 2 hrs or until firm.
To serve cut in squares and top with remaining cool whip.
1 (3oz) pk sugar free lime Jello
1 C boiling water
1 8 oz angel food cake cut in 1 in cubes
1 8oz pk reduced fat cream cheese
1/2 c sugar
2 tsp lemon juice
1 1/2 tsp grated lemon peel
1 (8 oz) cool whip free
IN bowl dissolve jello and boiling water.
REfrigerate until mixture begins to thicken(about 35 min).
Place cake cubes in 13 x9" baking dish coated with non stick spray.
Beat cream cheese until smooth, beat in sugar, lemon juice and peel.
Add gelatin mixture, beat until combined.
Fold in 1/2 of whipped topping.
Spread mixture over cake and refrigerate atleast 2 hrs or until firm.
To serve cut in squares and top with remaining cool whip.
Sunday, February 17, 2008
Breakfast Sausage
If you are eating this on its own (instead of mixed into a recipe) you may want to add a little more salt. You also can substitue chicken or turkey if you don't want to use the pork - again, add a little extra salt.
Ingredients:
1/2 pound extra lean ground pork
1 TBS Minced red onion
1 1/2 tsp minced garlic
1/2 tsp dried thyme
1/4 tsp ground sage
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/8 tsp salt
In a medium bowl mix together all ingredients.
With clean hands or a fork, mix well.
Divide mixture into 4 equal parts.
Shape each into a ball.
Between two sheets of wax paper, flatten each ball into a 4" diameter patty.
Can be refrigerated up to 3 days or frozen for up to a month.
To cook:
heat skillet to medium high heat until it is hot enough for a spritz of water to sizzle on it.
Lightly spray pan with cooking spray.
Cook the patties for aobut 2 minutes on each side until they just start to brown and are no longer pink inside.
I calculated these out to 1 HU for 1 patty, 3HU's for 2 patties.
Ingredients:
1/2 pound extra lean ground pork
1 TBS Minced red onion
1 1/2 tsp minced garlic
1/2 tsp dried thyme
1/4 tsp ground sage
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/8 tsp salt
In a medium bowl mix together all ingredients.
With clean hands or a fork, mix well.
Divide mixture into 4 equal parts.
Shape each into a ball.
Between two sheets of wax paper, flatten each ball into a 4" diameter patty.
Can be refrigerated up to 3 days or frozen for up to a month.
To cook:
heat skillet to medium high heat until it is hot enough for a spritz of water to sizzle on it.
Lightly spray pan with cooking spray.
Cook the patties for aobut 2 minutes on each side until they just start to brown and are no longer pink inside.
I calculated these out to 1 HU for 1 patty, 3HU's for 2 patties.
Monday, February 11, 2008
Avacado Tomato Melts
Avocado-Tomato Melt
4 English muffins, split
1 ripe avocado, peeled, pitted and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil
Fresh Mozzarella Cheese, sliced thin
1/4 cup Parmesan cheese, grated
Fresh ground black pepper
Preheat broiler to high.
Under the broiler, toast English muffin halves on a baking sheet until golden brown.
Remove from oven.
Top each muffing half with sliced avocados and tomatoes; lightly salt the tomatoes.
Sprinkle chopped basil over the tomatoes.
Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!
4 English muffins, split
1 ripe avocado, peeled, pitted and sliced
1 to 2 large vine-ripened tomatoes, sliced thin
Coarse salt
1/4 cup chopped fresh basil
Fresh Mozzarella Cheese, sliced thin
1/4 cup Parmesan cheese, grated
Fresh ground black pepper
Preheat broiler to high.
Under the broiler, toast English muffin halves on a baking sheet until golden brown.
Remove from oven.
Top each muffing half with sliced avocados and tomatoes; lightly salt the tomatoes.
Sprinkle chopped basil over the tomatoes.
Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!
Wednesday, January 30, 2008
Sour Cream Scalloped Potatoes
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)
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)
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!
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
Sunday, November 25, 2007
Baked Ravioli
Recipe from Festival Foods
We have made this recipe several times. I usually omit the wine (unless I have an open bottle) and have usually cut the recipe in half when I make it. If I omit the wine, I usually still add the whole can of diced tomatoes with the "half" recipe, or add 2 cans of tomatoes with the full batch. I also add some extra spices sometimes (parsley, basil, oregano etc)
Ingredients:
2 pounds ground beef
1 small diced onion
2 tsp. garlic salt
2 (25 ounce) packages frozen cheese ravioli, thawed
2 (14 ounce) jars spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 cup white wine
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Directions:
Preheat the oven to 350 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic salt. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce, wine and tomatoes.
Spread 1/3 of the sauce in the bottom of an 9X13 inch baking dish.
Arrange 1/2 of the ravioli over the sauce. Sprinkle half of the mozzarella cheese and repeat layers. Sprinkle parmesan cheese on top.
Cover with aluminum foil. Bake for 25 minutes in the preheated oven. Remove foil and bake another 10-20 minutes until bubbly.
We have made this recipe several times. I usually omit the wine (unless I have an open bottle) and have usually cut the recipe in half when I make it. If I omit the wine, I usually still add the whole can of diced tomatoes with the "half" recipe, or add 2 cans of tomatoes with the full batch. I also add some extra spices sometimes (parsley, basil, oregano etc)
Ingredients:
2 pounds ground beef
1 small diced onion
2 tsp. garlic salt
2 (25 ounce) packages frozen cheese ravioli, thawed
2 (14 ounce) jars spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 cup white wine
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Directions:
Preheat the oven to 350 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic salt. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce, wine and tomatoes.
Spread 1/3 of the sauce in the bottom of an 9X13 inch baking dish.
Arrange 1/2 of the ravioli over the sauce. Sprinkle half of the mozzarella cheese and repeat layers. Sprinkle parmesan cheese on top.
Cover with aluminum foil. Bake for 25 minutes in the preheated oven. Remove foil and bake another 10-20 minutes until bubbly.
Creamy Salmon Spread
Fat: 0.8 g
Carbohydrates: 4.3g
Calories: 106.1
Protein: 18.2g
(as posted at SparksPeople.com)
Power-packed breakfast!
Ingredients
2 oz. pink salmon, skinless/boneless, chunk style in water
3 oz. fat free cream cheese
1 tsp worcestershire sauce
1 tsp dill weed, dried
3/4 tbsp lemon juice
Combine all ingredients and chill overnight. Serve on Whole Wheat bagels or Melba Toast for a great power packed breakfast.
Number of Servings: 5
Carbohydrates: 4.3g
Calories: 106.1
Protein: 18.2g
(as posted at SparksPeople.com)
Power-packed breakfast!
Ingredients
2 oz. pink salmon, skinless/boneless, chunk style in water
3 oz. fat free cream cheese
1 tsp worcestershire sauce
1 tsp dill weed, dried
3/4 tbsp lemon juice
Combine all ingredients and chill overnight. Serve on Whole Wheat bagels or Melba Toast for a great power packed breakfast.
Number of Servings: 5
Buffalo Chicken Dip
This is a very easy and tasty dip that one of my hostesses served at her show! I told her I had to have the recipe! I just made it Thanksgiving weekend and my family loved it too - I was told I have to make it at Christmas too!
You can adjust the amount of hot sauce to your preference.
2 - 8 oz cream cheese
1 cup shredded cheddar cheese
2 cans of cubed chicken (shred it and I use the white meat kind)
6 oz Ranch Dressing
5 oz or less of Chicken wing sauce (I used Franks Red Hot Sauce)
Put it all in a crock pot and turn on low. Stir frequently. Serve with Tostidos, chips or celery sticks.
You can adjust the amount of hot sauce to your preference.
2 - 8 oz cream cheese
1 cup shredded cheddar cheese
2 cans of cubed chicken (shred it and I use the white meat kind)
6 oz Ranch Dressing
5 oz or less of Chicken wing sauce (I used Franks Red Hot Sauce)
Put it all in a crock pot and turn on low. Stir frequently. Serve with Tostidos, chips or celery sticks.
Friday, November 16, 2007
Spinach Stuffed Mushrooms
This recipie is actually a combination of 2 different stuffed mushroom recipies that I found. I made this to go with dinner last night and everyone loved them!
Ingredients
*Large pkg whole mushrooms (rinsed and stems removed)
*1/2 pkg RF Cream cheese
*1/4 cup italian bread crumbs
*1 cup chopped fresh spinach
*1tsp galic (more if you want)
*1 green onion finely chopped (I didn't have so I used onion powder instead)
mix everything (except mushrooms) together.
Spoon small amount of mixture in each mushroom cap.
place on foil lined pan and bake for 15-20 minutes at 350
Ths recipie made about 25 mushrooms for me last night.
2 pts/serving based on 6 servings.
I am thinking that next time I make these, I might add some shrimp or crab meat to the stuffng mixture!
Ingredients
*Large pkg whole mushrooms (rinsed and stems removed)
*1/2 pkg RF Cream cheese
*1/4 cup italian bread crumbs
*1 cup chopped fresh spinach
*1tsp galic (more if you want)
*1 green onion finely chopped (I didn't have so I used onion powder instead)
mix everything (except mushrooms) together.
Spoon small amount of mixture in each mushroom cap.
place on foil lined pan and bake for 15-20 minutes at 350
Ths recipie made about 25 mushrooms for me last night.
2 pts/serving based on 6 servings.
I am thinking that next time I make these, I might add some shrimp or crab meat to the stuffng mixture!
Key Lime Pie
You can actually make this using any flavor jello and then a complimenting flavor of yogurt. It is excellent with raspberry! I have also omitted the crust and put the "fluff" mixture into containers and froze it. Makes a tasty summer treat for just a few points!
I actually have been asked to make this every time we are up at our cottage - my uncle has no clue that it is all fat free!!
1 Ready Crust 25% Less-Fat Graham Cracker Ready pie crust
1 Regular size tub Cool Whip Free Whipped Topping
2-6oz containers of Yoplait Light Key Lime Pie Yogurt
1 box lime SF jell-o (dry mix)
1/4 cup boiling water
1. Dissolve the jello in the boiling water. Be sure that it is completely dissolved.
2. Add in yogurt and cool whip, folding gently.
3 Pour into pie crust
4. Refrigerate at least 2 hours before serving
8 servings
Approx 4 pts/serving
Other yogurt/jello flavor ideas:
raspberry/raspberry, Lemon/Lemon (sprinkle toasted coconut on top!), Strawberry Banana/strawberry, Boston Cream Pie/lemon, Orange Cream/orange
I actually have been asked to make this every time we are up at our cottage - my uncle has no clue that it is all fat free!!
1 Ready Crust 25% Less-Fat Graham Cracker Ready pie crust
1 Regular size tub Cool Whip Free Whipped Topping
2-6oz containers of Yoplait Light Key Lime Pie Yogurt
1 box lime SF jell-o (dry mix)
1/4 cup boiling water
1. Dissolve the jello in the boiling water. Be sure that it is completely dissolved.
2. Add in yogurt and cool whip, folding gently.
3 Pour into pie crust
4. Refrigerate at least 2 hours before serving
8 servings
Approx 4 pts/serving
Other yogurt/jello flavor ideas:
raspberry/raspberry, Lemon/Lemon (sprinkle toasted coconut on top!), Strawberry Banana/strawberry, Boston Cream Pie/lemon, Orange Cream/orange
Taffy Apple Salad
I came across this recipe and once I made the first time, it was instantly a family favoite!
Ingredients
6 Gala Apples
1 Small Box, Jell-O Fat Free Sugar Free Butterscotch Pudding
1 Regular Sized Container of Fat Free Cool Whip
1 Can of Crushed Pineapple In Its Own Juice
Instructions
Mix the box of ff/sf butterscotch pudding with the crushed pineapple (make sure that it's in its own juice and not in syrup).
Dice the six apples and mix into the pudding and pineapple.
Finally add the FF cool whip.
It's great eaten right away or chilled.
Special Notes
Serving size = 1 cup. it's just sweet enough to satisfy and it's very easy to make. It's also great for a social gathering where it might be difficult to stay on course.
Ingredients
6 Gala Apples
1 Small Box, Jell-O Fat Free Sugar Free Butterscotch Pudding
1 Regular Sized Container of Fat Free Cool Whip
1 Can of Crushed Pineapple In Its Own Juice
Instructions
Mix the box of ff/sf butterscotch pudding with the crushed pineapple (make sure that it's in its own juice and not in syrup).
Dice the six apples and mix into the pudding and pineapple.
Finally add the FF cool whip.
It's great eaten right away or chilled.
Special Notes
Serving size = 1 cup. it's just sweet enough to satisfy and it's very easy to make. It's also great for a social gathering where it might be difficult to stay on course.
Honey Peanut Butter Squares
As posted by Lynn (WW Wisconsin Board)
POINTS® value 1 Servings 36
Ingredients
1/2 cup sugar
3 cup Cheerios
1/2 cup honey
1/2 cup peanut butter
Instructions
butter 9x9 pan.
heat sugar and honey just until boiling in 3qt saucepan over medium heat, stirring occassionally.
remove from heat.
stir in peanut butter until smooth.
stir in cereal and coat evenly.
pat mixture into 9x9 unsing buttered back of spoon.
cool 1 hour.
cut into 6rows by 6rows.
POINTS® value 1 Servings 36
Ingredients
1/2 cup sugar
3 cup Cheerios
1/2 cup honey
1/2 cup peanut butter
Instructions
butter 9x9 pan.
heat sugar and honey just until boiling in 3qt saucepan over medium heat, stirring occassionally.
remove from heat.
stir in peanut butter until smooth.
stir in cereal and coat evenly.
pat mixture into 9x9 unsing buttered back of spoon.
cool 1 hour.
cut into 6rows by 6rows.
Bruchetta Chicken Bake
A favorite in our house!! Also a quick and easy dinner for those busy nights!
6 servings 1 can diced tomatoes, undrained
2 cloves garlic, minced
1 package Stove Top Whole Wheat Chicken Stuffing
½ cup water
1-1/2 pound boneless, skinless chicken breasts
1 teaspoon dried basil
1 cup part-skim mozzarella cheese
PREHEAT oven to 400°F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside. CUT each half breast in half again the long way then place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Place stuffing mixture around chicken. BAKE 30 min. or until chicken is cooked through.
I have also made this recipe by cutting the chicken into 1 inch peices. It seemed to cook a little faster when we were in a hurry!
6 servings 1 can diced tomatoes, undrained
2 cloves garlic, minced
1 package Stove Top Whole Wheat Chicken Stuffing
½ cup water
1-1/2 pound boneless, skinless chicken breasts
1 teaspoon dried basil
1 cup part-skim mozzarella cheese
PREHEAT oven to 400°F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside. CUT each half breast in half again the long way then place chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Place stuffing mixture around chicken. BAKE 30 min. or until chicken is cooked through.
I have also made this recipe by cutting the chicken into 1 inch peices. It seemed to cook a little faster when we were in a hurry!
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