Archive for May, 2009
  • Honey Mustard Chicken Posted by admin on May 17th, 2009 at 7:55 am
    3/4 cup light honey mustard dressing 1/8 tsp salt 1/8 tsp pepper 2 tsp dill weed, freshly chopped 1 medium scallion, finely sliced (or finely chopped onion or chopped green onion) 1 cup corn flake crumbs 1 pound boneless, skinless chicken breasts (four 4oz halves) Preheat oven to 425. Coat a baking pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions. Remove 1/3 cup of the mixture and set it aside. Put corn flake crumbs into a shallo...
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  • Light Pie Crust Posted by admin on May 17th, 2009 at 7:53 am
    - fits the bottom of a 9" pie plate 1 cup flour 3 1/2 Tbsp. ice water 1 tsp. sugar 1/4 tsp. salt 3 Tbsp. vegetable shortening (i.e. Crisco) Combine 1/4 cup flour and ice water, stirring until well blended. Set aside. Combine remaining four with sugar and salt. Cut in shortening with a pastry blender or fork until mixture resembles meal. Add ice water mixture. Blend until dry ingredients are moistened. Press the dough into a 4 inch circle on waxed paper or plastic wrap. Cover with anoth...
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  • Easy Tuna Casserole Posted by admin on May 17th, 2009 at 7:51 am
    1 can tuna in water, drained 1 cup macaroni, uncooked 1 onion, chopped 1 can peas, drained (baby peas if possible) 1 can reduced fat Cream of Mushroom soup 1 cup skim milk 6 Tbsp. reduced fat cheddar cheese, shredded In a casserole dish, stir together the tuna, macaroni, onion, peas,  mushroom soup, and milk. Make sure the macaroni is covered by the sauce. Sprinkle with the cheddar cheese. Cover and bake at 350 for 1 hour. 4 servings, 3 POINTS each...
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  • Spinach Pasta Bake Posted by admin on May 17th, 2009 at 7:49 am
    1 7oz package elbow macaroni, cooked and drained 1 10oz package frozen chopped spinach, thawed and squeezed dry 1 4oz can sliced mushrooms, drained 1 cup Reduced Fat Bisquick 1 3/4 cups skim milk 1 1/4 cups egg substitute (or 2 eggs plus 4 egg whites) 2/3 cup grated Parmesan cheese 1 tsp. salt 3/4 tsp. pepper 1/4 tsp. ground nutmeg 2/3 cup reduced-fat cheddar cheese, shredded Heat oven to 375. Spray an 11x7 cooking pan with cooking spray. Stir together macaroni, spinach and mushrooms ...
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  • Cheesy Chicken Stuffed Shells Posted by admin on May 14th, 2009 at 5:36 am
    8 jumbo pasta shells 1 1/2 cups tomato sauce 2 egg whites, lightly beaten 1 1/2 cups reduced-fat Ricotta cheese 1 small skinless chicken breast, cooked and cubed (good use of leftover chicken) 1 cup frozen chopped spinach, thawed and with extra water squeezed out 1 tsp. garlic powder 1 Tbsp. Italian seasoning 1 cup reduced-fat mozzarella cheese, shredded 2 Tbsp. Parmesan cheese, grated Preheat oven to 350. Cook the pasta shells in boiling water. Drain and rinse under cold water to st...
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  • Deep-Dish Pizza Casserole Posted by admin on May 14th, 2009 at 5:34 am
    1 pound ground round 1 15oz can chunky Italian-style tomato sauce 1 10oz can refrigerated pizza crust dough 6 1oz slices part-skim mozzarella cheese Cook meat in a skillet over medium-high heat until browned, stirring until it crumbles. Drain any grease. Add tomato sauce and cook until heated. While the meat cooks, spray cooking spray on a 13x9 baking pan. Unroll pizza dough and press into the bottom and halfway up the sides of the baking pan. Line the bottom of the crust with three slices...
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  • Baked Red Snapper Posted by admin on May 14th, 2009 at 5:32 am
    1 Tbsp. Olive oil (divided into 3 tsp.) 4 8oz red snapper fillets 1 medium onion, thinly sliced into rings 2 plum tomatoes, thinly sliced or chopped 1 green bell pepper, seeded and thinly sliced Preheat oven to 375. Brush a 13x9 inch baking dish with 1 tsp of the oil. Arrange fish fillets in the dish. Brush with the remaining 2 tsp. of oil. Arrange onion, tomatoes, and green pepper over the fish. Cover dish with foil. Bake until fish flakes easily with a fork, about 20 minutes. Makes 4...
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  • Mama’s Meatloaf Posted by admin on May 14th, 2009 at 5:31 am
    1 cup chopped onion 1 cup chopped green pepper 3 Tbsp. minced parsley 1 tsp. pepper 3/4 tsp. salt 1 large egg, beaten 1 slice white bread, torn into small pieces (or 1/3 cup bread crumbs) 1 1/2 pounds ground round 1/3 cup ketchup Preheat oven to 350. Combine the onion, green pepper, parsley, ground pepper, salt, egg, and bread crumbs until the crumbs are moist. Crumble beef over the onion mixture and stir until just blended. Pack the mixture into a 9x5 loaf pan coated with cooking spr...
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  • Sausage and Red Cabbage Posted by admin on May 14th, 2009 at 5:11 am
    1/2 12oz package chicken apple sausage, cut into 1/2 inch pieces 2 cups chopped Granny Smith apples 1 cup chopped onions 1 10oz package or 6 cups of sliced red cabbage (you must use red because of the cider!) 1 cup apple juice or apple cider 1 cup dry red wine 1 1/2 Tbsp. Brown sugar 1/4 tsp. salt Heat a large non-stick skillet over medium-high heat. Saute the sausage pieces for about 4 minutes. Remove from the pan. Add the apple, onion, and cabbage and cook for 5 minutes, stirring fre...
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  • Rhubarb Crisp Posted by admin on May 14th, 2009 at 5:10 am
    1 pound rhubarb cut into 1 inch pieces (blanch for 3 minutes in boiling water, drain) 1 quart fresh sliced strawberries (or 2 cartons sugar-free frozen strawberries) 1 small package sugar-free strawberry or cherry Jell-O 2/3 cup boiling water 1 cup reduced-fat Bisquick 1/2 cup skim milk 1/3 cup sugar 1/4 cup egg substitute (or 3 egg whites) 1 tsp. butter flavor extract (I left this out and couldn't tell the difference) In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb. T...
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