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INGREDIENTS:1 cup LF buttermilk 1/2 cup diced onions 1 tsp dried tarragon 1 tsp garlic powder 1/2 tsp black pepper 1# and 3 oz boneless/skinless chicken breast
PREPARATION:Combine all ingredients except the chicken in a 9X13 glass baking dish. Mix well. Add chicken and turn several times to coat each piece.
SERVING SUGGESTIONS:Serve with rice or noodles and a green vegetables.
161 calories 6 grams fat 0 grams fiber.
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INGREDIENTS:1 1/2 lbs. ground beef or turkey 1 packet of Lipton Onion soup (with turkey get the golden onion soup) 1 small (5oz) can condensed milk 1 cup Pepperidge Farm bread crumbs
PREPARATION:Mix all ingredients and place in loaf pan at 325.
SERVING SUGGESTIONS:For top, my recipe calls for a brown sugar/ketchup mixture, but obviously I don't use the sugar anymore--it sure was tasty, though!
points are easy to figure, depending on how you want to slice it.
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INGREDIENTS:1 pound lean ground sirloin 1/2 envelope onion soup, dry mix 1/2 bell pepper 1 cup canned tomato sauce 1/4 cup Heinz Tomato Ketchup No Salt Added 1 egg
PREPARATION:Mix all ingredients together except the ketchup which you will spread on the top of the loaf.
SERVING SUGGESTIONS:Enjoy!
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INGREDIENTS:14 oz cooked crab meat (may substitute imitation) 12 saltine crackers, crushed 1 large egg, lightly beaten 1/4 cup diced onions 2 T and 2 tsp reduced calorie mayo 2 T fresh lemon juice 1 T dried parsley flakes 1 tsp Worcestershire sauce 1 tsp Louisiana Hot Sauce or to taste 1/4 cup cornmeal
PREPARATION:combine all ingredients except cornmeal. Mix well. Shape into 4 patties. Coat each patty with cornmeal on both sides. Spray a large non-stick skillet with cooking spray.
SERVING SUGGESTIONS:
130 calories 5 grams fat 1 gram fiber
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INGREDIENTS:2 cups shredded zucchini well drained 1 tblsp old bay seasoning 1 tsp parsley flakes 1 tblsp butter buds 1/2 cup egg substitute 1 cup bread crumbs dash of Worcestershire sauce
PREPARATION:mix well shape into 7 patties and brown in skillet sprayed with Pam
SERVING SUGGESTIONS:
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INGREDIENTS:2 lbs. fresh ground beef 1 qt. tomato juice 1 (29 oz.) can tomato puree 1 (15 oz.) can red beans, drained 1 medium onion (1 1/2 c.), chopped 1/2 C. celery, diced 1/4 C. green pepper, diced 1/4 C. chili powder 1 tsp. cumin (if you like real flavor, add more) 1 1/2 tsp. garlic powder 1 tsp. salt 1/2 tsp. each: black pepper, oregano, sugar 1/8 tsp. cayenne pepper
PREPARATION:In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.
SERVING SUGGESTIONS: |
INGREDIENTS:2 T reduced calorie tub margarine 1 T vegetable oil 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper 3 cloves of garlic, minced 1/2 tsp freshly ground pepper 1/4 tsp white pepper 1/4 tsp paprika 1/4 tsp dried thyme 1/8 tsp dried mustard 1pound and 7 ounce boneless pork loin
PREPARATION:*PREHEAT OVEN TO 275 DEGREES *In a medium non-stick skillet, heat margarine & oil; add onion, celery, bell pepper & garlic; cook over medium heat until softened, about 2 minutes. Stir in seasonings; set aside to cool. *Using a sharp paring knife, make 4 slits about 1 1/2 inches deep into the pork. Spoon about 1 T vegetable mixture into each slit. *Place pork on a rack in a roasting pan and spoon remaining vegetable mixture over the pork. Roast for 1 hour. Raise oven temp to 475 degrees and cook until pork is well browned and meat thermometer inserted into the center reaches 160 degrees, about 10 minutes. *Let stand 15 minutes before carving.
SERVING SUGGESTIONS:serves 6 (3 oz servings) 249 calories 15 grams fat 0 grams fiber
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INGREDIENTS:4 boneless/skinless chicken pieces/or breasts 1 cup catsup 12 oz. can diet cola
PREPARATION:Put chicken in skillet, pour catsup and diet cola over top. Bring to a boil, then cover, reduce heat, and cook for approximately 20 minutes. Chicken should still be pink if you cut into it; do not overcook. Uncover, turn up the heat and cook until the sauce thickens and sticks to the chicken, and the chicken is not pink, when you cut into it. SERVING SUGGESTIONS:Note: Recipes similar to this have called for cooking the chicken covered for 45 min. That overcooking makes the chicken tough and dry. With these cooking instructions, the chicken is tender and juicy.
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INGREDIENTS:2T plain LF yogurt 1T and 1 tsp grated parmesan cheese 1T minced shallot 1T fresh parsley, minced 1 garlic clove, minced two 5 oz pieces sole, cod or flounder fillets
PREPARATION:*Preheat oven to 350 degrees *In a small bowl, combine all ingredients except fish. *Place fish on a non-stick baking sheet sprayed with cooking spray (I use Lemon Flavored Pam). *Spread yogurt mixture evenly over the fish fillets. Bake until fish flakes easily with a fork, about 10 to 15 minutes.
SERVING SUGGESTIONS:serves 2 at 4 points each
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INGREDIENTS:4 pieces boneless, skinless chicken breasts 1 cup water 1 pkg. Knorr Vegetable Soup Mix or Spring Veg. mix 1/4 tsp dried dill weed /2 cup fat-free sour cream
PREPARATION:Spray 12 inch skillet with butter flavored spray and brown chicken on both sides. Stir in water, dry soup mix and dill. Bring to a boil. Reduce heat and simmer covered, stirring sauce occasionally, 10 min. or until chicken is no longer pink. Remove chicken and keep warm. Remove skillet from heat; stir in sour cream. Spoon sauce over chicken.
SERVING SUGGESTIONS:Serve over hot cooked noodles or rice but be sure to add points for these. Enjoy...Becki
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