Sunday, October 14, 2007
*1 package (8 oz) FF cream cheese, softened
*1 package (8 oz) FF shredded cheddar cheese
*1/4 cup sliced green onions
* 6 flour tortillas
* 1 cup Thick and Chunky salsa
Beat cream cheese with electric mixer on Med. speed until smooth. Add 1 cup cheese and onions, mixing until blended.
Spread 1/4 cup cream cheese mixture down center, roll and place seam side down in 11x7 in. baking dish. Pour salsa over tortillas. Sprinkle with remaining cheese, and cover.
Bake at 35o degrees for 25 minutes or until thoroughly heated.
WW 4 points
*** Note*** I will use reduced fat cheese and up the points a bit, I also add sour cream when I serve them and some chopped black olives. Sometimes I add cooked chicken to the filling mixture, but need adjust points to reflect that.
* 8 oz. cooked chicken
*3 cups cooked spaghetti pasta (4 1/2 oz. dry)
*3 oz. Velveeta Light
*4 1/2 oz. canned chopped green chilies
* 1 can of 98% fat-free Cream of Mushroom Soup
*1/2 cup chopped onions
*1/2 cup bell pepper
* small can of mushrooms or package of fresh
Saute onion, green pepper, and mushrooms if using fresh in a little bit of olive oil.
Mix Velveeta wit soup and chilies and heat. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13x9 dish, cover with foil, and cook until heated through, about 10 minutes at 450 degrees. Serves 6.
WW points: 4
*14 oz. petite diced tomatoes
*4 oz. canned green chilies
* 1 can of black beans, rinsed and drained
*1 1/2 cups fat-free cheddar cheese, shredded
*2 tsp. chili powder
1/4 tsp. salt
Cook rice according to package directions than mix with all other ingredients and pour into an 8x8 casserole sprayed with Pam. Bake covered for 45 minutes at 350 degrees.
WW points: 5 points per serving
Note: Add 1 1/2 pounds diced, cooked chicken breast to casserole before baking and it will make it 7 points per serving.
Sunday, August 12, 2007
1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 (2-ounce) package slivered almonds, toasted (1/2 cup)Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.
* 6 cups angel hair coleslaw
* 12 cherry tomatoes, halved
* 3/4 cup coleslaw salad dressing
* 3/4 cup crumbled bleu cheese
* 1/2 cup real bacon bits
In a large bowl, combine the coleslaw, tomatoes, salad dressing and 1/2 cup blue cheese. Cover and refrigerate until serving. Just before serving, sprinkle with bacon bits and remaining cheese. Yield: 6 servings.
In a small bowl, combine the first seven ingredients. Pour 2/3 cup into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
Coat grill rack with nonstick cooking spray before starting the grill. Arrange lemon slices on rack. Drain and discard marinade. Place each salmon fillet over two lemon slices.
Grill, covered, over medium heat for 5 minutes. Brush with some of the reserved marinade. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining marinade. Yield: 4 servings.
2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/3 cup grated Muenster
1/3 cup grated Gouda
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Preheat oven to 350 degrees F.
In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.
The picture above is not what my sloppy joes look like, but until I take a picture of mine, this will have to do...mine are served open faced with beans mixed in and cheese melted on top!
2 lbs. ground beef
1/2 cup chopped onion
2 celery ribs with leaves, chopped
1/4 cup chopped green pepper
1 and 2/3 cups canned crushed tomatoes
1/4 cup ketchup
3 tbsp brown sugar
1 tbsp vinegar
1 tbs. Worcestershire sauce
1 tbsp steak sauce
1/2 tsp garlic salt
1/4 tsp ground mustard
1/4 tsp paprika
4-5 hamburger buns, split
(optional: 1 can of pinto or small red beans, drained)
grated cheddar cheese
In a Dutch oven over medium heat, cook beef, onion, celery and green pepper until the meat is no longer pink and the vegetables are tender; drain. Add the next nine ingredients--if adding beans do so now; mix well. Simmer, uncovered , for 35-40 minutes, stirring occasionally. If adding beans do so now. Spoon 1/2 cup meat mixture onto each bun, sprinkle with grated cheese and heat under broiler until melted.
Monday, July 23, 2007
sheets (12x18-inches each) Reynolds Wrap® Release Non-Stick Foil
can (20 oz.) DOLE® Pineapple Chunks, drained
small onion, thinly sliced and separated into rings OR 4 green onions, cut into 1–inch pieces
boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
medium red bell pepper, cut in strips
cup teriyaki sauce
tablespoons packed brown sugar
teaspoon grated fresh ginger
Hot cooked rice
PREHEAT grill to medium-high.
CENTER onion slices on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick 9dull) side facing up. Top with chicken, DOLE Pineapple Chunks and red pepper. Combine teriyaki sauce, brown sugar and ginger; spoon over top
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.GRILL 14 to 16 minutes. Open foil packet carefully to allow steam to escape.
Number of Servings: 4
|% calories from fat||7|
Monday, July 9, 2007
1 package (16 ounces) linguine
1/2 cup frozen peas
2 tablespoons minced fresh garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto, chopped
1/4 cup shredded Parmesan cheese
Cook linguine according to package directions, adding peas during the last 3 minutes. Meanwhile, in a large skillet, saute the garlic, Italian seasoning and pepper in the oil for 2-3 minutes or until garlic is tender. Stir in prosciutto.
Drain linguine; add to skillet and toss to coat. Sprinkle with Parmesan cheese.
Yield: 6 servings
My notes: I saute some fresh mushrooms and finely chopped sweet onion with the garlic. I also use fresh snap peas coarsely chopped which I add to the whole mixture when I add the prosciutto. Sometimes I add some finely chopped fresh basil too!
This recipe gets rave reviews no matter where I take it!