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INGREDIENTS:1 pound cooked lean ground hamburger 1 teaspoon Italian seasoning 1 28 ounce jar Ragu light sauce 1/3 c water 1 jar mushrooms (or can) 1 15 oz package ricotta cheese 2 cups low fat mozzarella cheese, shredded 8 lasagna noodles, not cooked
PREPARATION:Mix spaghetti sauce and water. Then in lightly greased (pam) crock pot put 4 noodles in bottom. Break to fit. Layer with 1/2 the meat, 1/2 mushrooms, 1/2 sauce. Top with all the ricotta and 1/2 the mozzarella, then the remaining noodles, meat, mushrooms and sauce. Finish with remaining mozzarella. Cook on high for 1 hour then on low for at least 4 hours. My changes: 1 pound lean ground turkey 1 beef bouillon cube for richness 5 fresh sliced mushrooms instead of canned I sautéed 1/2 small onion, chopped, and the mushrooms with an ounce of merlot, took them out then sautéed the turkey and crumbled it. When the pink was almost gone I added the bouillon cube and let it heat, then added the mushroom mix and 3/4 cup of the sauce. Heated that, then turned off heat and then just let it sit. I followed the rest of the recipe and cooked it 3 hours and 20 minutes on low. DS pronounced it done so I took it out and served it with small salad and 1 point Ranch Dressing. I sprinkled the Italian Seasoning over the sauce.
SERVING SUGGESTIONS:DF and DS absolutely loved it, and I was surprised how good it was as I'm not a big ground turkey fan. |
INGREDIENTS:1/4 cup all-purpose flour 2 1/2 cup fat-free evaporated milk 2 medium garlic cloves, minced 1/3 cup grated Parmesan cheese 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 10 oz dry lasagna noodles, cooked al dente (about 12 noodles) 10 oz cooked winter squash, thawed if frozen 1 cup part-skim mozzarella cheese, shredded 3/4 cup golden seedless raisins 2 tbsp pine nuts, chopped
PREPARATION:Preheat oven to 350°F. Place flour in a small saucepan and very gradually whisk in the milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper. Spread 1/4 cup of sauce over the bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of the squash and 1/2 cup of sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of the remaining squash and 1/2 cup of sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining sauce and sprinkle with pine nuts and remaining mozzarella. Bake until lasagna is bubbling around the edges and browned on top, about 30 minutes. Slice into 8 pieces and serve. SERVING SUGGESTIONS: |
INGREDIENTS:Four 3-ounce skinless boneless chicken breasts 1/4 cup fat-free vinaigrette (or ff Italian) 1/2 envelope (four 8-fluid-ounce servings each) onion soup mix (about 2 tablespoons) 2 tablespoons apricot spread-able fruit
PREPARATION:Preheat oven to 375* F. Spray an 8" square baking pan with nonstick cooking spray. Place chicken breasts in prepared baking pan. In small bowl, combine dressing, soup mix and spread-able fruit; spread over chicken. Bake 20-25 minutes, until chicken is cooked through and juices run clear when pierced with a fork.
SERVING SUGGESTIONS:I thought this recipe sounded intriguing! (And low in points! Have a great day, everyone! Becky PER SERVING: (4 Servings) 134 Calories; 20 g Protein; 1 g Fat; 9 g Carbohydrate; 14 mg Calcium; 622 mg Sodium; 49 mg Cholesterol; 0 g Dietary Fiber |
INGREDIENTS:1 large onion, chopped 1 green bell pepper, seeded and chopped 2 lbs medium shrimp, peeled 1 cup sliced fresh mushrooms 1 T minced garlic 1 T chopped parsley 1 10 3/4 oz golden mushroom soup 1 8-oz package fat-free cream cheese 1 T hot sauce 1/2 cup sliced green onions 1 12oz package of rotini (or any pasta with surface - not spaghetti or angel hair but almost any other) COOKED w/ no salt or oil PREPARATION:Sauté the onion and garlic in a little chicken broth until the onion starts getting translucent, then put in the green peppers and mushrooms and sauté until tender. If using uncooked shrimp, add with the peppers and mushrooms, if using cooked shrimp, add them when the vegetables are almost done because you DON'T want to overcook the shrimp! Add the parsley, soup and cream cheese, stirring until the cream cheese is melted. If you are using cooked shrimp, add it here. You just want to warm it. Add the hot sauce and green onions. Add the cooked pasta. Serve hot. SERVING SUGGESTIONS:
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INGREDIENTS:1 pound skinless chicken breasts -- cut into 1/2" strips 1 medium bell pepper -- coarsely chopped 1 small onion -- coarsely chopped 1 can (14 1/2 ounces) tomatoes -- diced, undrained 1 can (10 3/4 ounces) condensed cream of chicken soup 1 1/2 teaspoons Cajun Creole seasoning 1 1/2 cups Original Bisquick 1 cup milk 2 eggs
PREPARATION:Heat oven to 375°. Heat chicken in 10-inch nonstick skillet over medium heat 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. Spoon into ungreased baking dish, 13x9x2 inches. Stir in tomatoes, soup and seasoning. Stir remaining ingredients in medium bowl until blended. Pour over chicken mixture. Bake 30 to 35 minutes or until light golden brown.
SERVING SUGGESTIONS:This one sounds easy and you can shave some points by using fat free soup and RF Bisquick! 1 Serving: Calories 200; Fat 8g; Cholesterol 75mg; Sodium 580mg; Carbohydrate 18g; Dietary Fiber 1g; Protein 15g |
INGREDIENTS:1 1/2 pounds beef boneless round steak 1/2 teaspoon peppered seasoned salt 6 to 8 new potatoes cut into fourths 1 1/2 cups baby-cut carrots 1 medium onion, sliced 1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained 1 jar (12 ounces) beef gravy Chopped fresh parsley, if desired
PREPARATION:Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown. Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley.
SERVING SUGGESTIONS:Throw together round steak, potatoes, carrots, onions and tomatoes before you go to work. It'll be ready to enjoy when you get home. Makes 6 servings Nutritional Info Per 1 Serving: Calories 220 (Calories from Fat 45); Fat 5g (Saturated 2g); Cholesterol 60mg; Sodium 680mg; Potassium 780mg; Carbohydrate 20g (Dietary Fiber 3g); Protein 27g |
INGREDIENTS:4 skinless boneless chicken breasts 1 cup catsup 12 oz can diet cola
PREPARATION:Put chicken in non-stick skillet. Pour catsup and diet cola over the top. Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken. It turns into the most incredible BBQ sauce and it's only 4 points per serving. Makes 4 servings
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INGREDIENTS:2 14 1/2 oz. cans hominy, yellow -- drained 1 4-oz. can chopped green chilies -- undrained 1 med. onion (1/2 cups) -- chopped 2 cloves garlic -- minced 1 pound boned and skinned chicken breasts -- cut in 1" pieces 1 14 1/2 oz. can tomatoes -- undrained, cut up 1 14 1/2 oz. cans chicken broth -- reduced sodium 1 teaspoon dried oregano -- crushed 1/2 teaspoon ground cumin 2 tablespoons fresh cilantro -- snipped Fat-Free sour cream -- optional
PREPARATION:PLACE hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3 ½ - 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2 1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 servings.
SERVING SUGGESTIONS:Hi - I am putting this one up because it is DIFFERENT and sometimes different is nice... and it's crock pot, which is easy. There's an explanation of what POSOLE is at the end... although some of you are familiar with it, I am sure... :) Becky Per Serving: 132 Cal, 3g Total Fat(1g sat fat), 30mg Choles, 566mg Sod, 13g Carob, 1g Fiber, 14g Pro. Food exchanges: 1/2 Veg, 1/2, Starch, 1 1/2 Meat. POINTS: 3 At holiday time, people throughout the world honor traditions, and New Mexico is no exception. One tradition many here look forward to on Christmas Eve is a steaming bowl of posole (po-SO-lay), a spicy corn stew that is known as the ceremonial dish for celebrating life's blessings. |
INGREDIENTS:12 ounces cooked boneless, skinless chicken breasts 1 cup shredded chinese cabbage 4 ounces bamboo shoots, sliced thin 1/2 cup celery 1/2 cup mushrooms 1 1/2 cups water 2 envelopes instant chicken broth and seasoning mix 4 small slices pineapple (canned in its own juice) cut into chunks, plus 4 tablespoons juice Artificial sweetener to equal 2 teaspoons of sugar 1 - 2 tablespoons soy sauce Dash pepper
PREPARATION:Cut the chicken into thin diagonal strips and set aside. Cook cabbage, bamboo shoots, celery, and mushrooms in 3/4 cup water and 1 envelope of broth mix. As soon as liquid boils out, add remaining water and broth mix, pineapple and pineapple juice, sweetener, soy sauce and pepper. Bring to a boil, let liquid cook down about half and stir in chicken. Don't let the chicken strips boil - turn off heat; they'll warm in the sauce.
SERVING SUGGESTIONS:
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INGREDIENTS:2 oz tuna = 1 pt 1 slice Velveeta cheese (velveeta singles) 3 pt 2 slices wonder lite bread.
PREPARATION:toast bread top with Velveeta and tuna. microwave 15 seconds.
SERVING SUGGESTIONS:I just made this and it was really good. You can probably even get it down lower in pts but I love real cheese. tastes great |
