INGREDIENTS:10 oz Campbell's (U.S.) Select 98% Fat-Free Cream of Mushroom Soup 1/2 cup fat-free milk 1 tsp Worcestershire sauce 1/4 tsp black pepper 16 oz frozen cut green beans 5 1/2 servings french fried onions *
PREPARATION:Preheat oven to 350 degrees In a 1 1/2 quart casserole dish, mix soup, milk, Worcestershire sauce, pepper, thawed and drained green beans, and 1/2 of the onions. Bake 25 minutes or until hot. Stir, Sprinkle remaining onions over the bean mixture. Bake 5 more minutes. Yields about six 3/4 cup servings
SERVING SUGGESTIONS:I found this recipe on this site last year, but it apparently is no longer available so I re-entered it into the recipe builder and decided to share it with you all. Enjoy servings | 6 POINTS per serving | 2 * French fried onions equals half of a small(2.8 oz.) can or 1.4 ounces.
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INGREDIENTS:2 cups finely crushed cereal (Corn Chex) 1 (0.7 oz.) envelope Good Seasons Italian Salad Dressing 2/3 cups fat free mayonnaise Assorted vegetables
PREPARATION:Mix 6 cups assorted vegetables: broccoli florets, carrot slices, cauliflower, red bell pepper strips, zucchini slices, 2/3 cup fat free mayonnaise Preheat oven to 450°. Combine the cereal and salad dressing mix in a shallow bowl. Combine the vegetables and mayonnaise in a large bowl; toss gently until the vegetables are covered with mayonnaise. Dredge the coated vegetables in the cereal mixture and arrange in a single layer on an ungreased baking sheet; make sure the pieces do not touch. Bake for 10 minutes or until golden brown.
SERVING SUGGESTIONS:Makes 6 servings.
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INGREDIENTS:2 potatoes, peeled and cubed 4 carrots, sliced 1 head fresh broccoli, cut into florets 4 zucchinis, sliced salt to taste 1 tablespoon olive oil 1 (1 ounce) package dry onion soup mix can also use cauliflower and mushrooms
PREPARATION:Preheat oven to 400 degrees F (205 degrees C). Lightly grease a large baking dish. Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil until well coated. Sprinkle with dry soup mix. Bake for 30 to 45 minutes, or until vegetables are tender.
SERVING SUGGESTIONS:Makes 4 servings. Calories...176 Fat...4 g Carbs...32 g Protein...7 g Sodium...665 mg Fiber...8 g
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INGREDIENTS:2 cups Broccoli -- fresh 3/4 cup Carrots -- cut diagonally 1 cup Celery -- cut diagonally 1/2 cup red pepper -- sliced 1/4 cup Olives -- pitted 14 oz artichoke hearts -- in water 1/4 cup fat-free Italian salad dressing 1/8 teaspoon Red pepper
PREPARATION:Steam broccoli and carrots till crisp; rinse in cold water to stop the cooking process. Toss broccoli, carrots and remaining veggies in a large bowl. Add dressing and red pepper and toss again. Chill a few hours; serve on a large platter.
SERVING SUGGESTIONS:Per serving: 96 Calories (kcal); 1g Total Fat; (10% calories from fat); 5g Protein; 20g Carbohydrate; 0mg Cholesterol; 423mg Sodium
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INGREDIENTS:Nonstick spray coating 1/4 cup fine dry bread crumbs 1 tbs. grated Parmesan cheese 1/8 tsp. paprika 2 cups 1/2-inch-thick zucchini slices, onion rings, or cauliflower flowerets 2 tbs. nonfat Italian salad dressing (or your choice...I've used nonfat blue, ranch and thousand island)
PREPARATION:Spray a cold baking sheet with nonstick spray coating. Set aside. Stir together bread crumbs, Parmesan cheese, and paprika in a 9-inch pie plate until well mixed. Place zucchini, onion rings, or cauliflower in a medium mixing bowl. Drizzle vegetables with salad dressing; toss until coated. Then roll vegetables in crumb mixture until coated. Place the coated vegetables in a single layer on the prepared baking sheet. Bake vegetables in a 450 degree oven for 10 minutes or until golden.
SERVING SUGGESTIONS:Makes 4 (1/2 cup) servings. Per serving: 46 calories, 1 g. fat Points: 1
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INGREDIENTS:1 cup Swanson Chicken Broth 3 cups cut-up vegetables *
PREPARATION:Mix broth and vegetables in saucepan. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender-crisp. Drain.
SERVING SUGGESTIONS:*Use a combination of broccoli flowerets, cauliflower flowerets, sliced carrot and sliced celery Broth's in, water's out--all vegetables will taste at the peak of flavor when cooked in Swanson Broth instead of water! Nutritional Values Per Serving: Calories 84, Total Fat 0g, Saturated Fat 0g, Cholesterol 1mg, Sodium 293mg, Total Carbohydrate 18g, Dietary Fiber 6g,Protein 4g, Vitamin A 117%DV, Vitamin C 7%DV, Calcium 3%DV, Iron 6%DV.220 Serves 4.
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INGREDIENTS:1 pkg. frozen mixed vegetables 1/2 cup low-fat yogurt 1/2 cup lite sour cream can of cream of chicken soup 4 oz grated low-fat cheddar cheese
PREPARATION:Mix all ingredients together. Put into a 9 x 3 pan. Bake at 350* for 30 minutes. If vegetables were thawed, you may need to reduce the baking time.
SERVING SUGGESTIONS:Yield: Serves 8 at 2 points per serving
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INGREDIENTS:2 (10 ounce) packages frozen chopped broccoli 1/2 cup chopped onion 3 cups cooked long grain rice 1 1/2 cups shredded reduced-fat sharp cheddar cheese, divided 1 1/2 cups frozen egg substitute, thawed and divided 3/4 teaspoon salt, divided Nonstick cooking spray 1/2 teaspoon pepper 1/2 cup skim milk 2 (2 1/2 ounce) cans sliced mushrooms, drained
PREPARATION:Steam broccoli until crisp-tender. Combine rice, 1/2-cup cheese, 1/2-cup egg substitute and 1/4 teaspoon salt and mix well. Press evenly into two 9-inch pie plates that have been coated with nonstick cooking spray. Combine the remaining 1-cup egg substitute, 1/2-teaspoon salt, pepper, milk, mushrooms, onion and broccoli and mix well. Pour mixture evenly into prepared pie plates. Bake at 375 degrees for 20 minutes. Sprinkle with remaining cheese and bake another 10 minutes or until cheese is melted. Let stand 5 minutes then slice each into quiche into 6 pieces.
SERVING SUGGESTIONS:Makes 12 Servings Serving Size: 1 slice Per serving: Calories: 145 Total fat: 3 grams Saturated fat: 2 grams Cholesterol: 10 mg Sodium: 328 mg Carbohydrate: 19 grams Protein: 11 grams Dietary fiber: 2 grams
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INGREDIENTS:1 tsp olive oil 1 small onion 1 medium stalk celery 1 small zucchini 1 clove garlic clove 12 large mushrooms) 2 tsp vinegar 1 tsp dried thyme 1/2 tsp dried oregano 1/2 tsp paprika 1/4 cup grated Parmesan cheese 3/4 tsp table salt 1/8 tsp black pepper 3 tbsp water
PREPARATION:Finely chop onion, celery and zucchini. Preheat oven to 450 degrees. Heat the oil in a large nonstick skillet over low heat. Add the onion, celery, zucchini and garlic. Finely chop the mushroom stems and add to skillet. Cook until mushrooms are tender, 3-5 minutes, stirring occasionally. Stir in the vinegar, thyme and oregano. Cover and cook, stirring occasi9onally until the celery is crisp-tender, 10-15 minutes. Remove to a small bowl and stir in paprika (optional), let cool. Stir in 3 T of the parmesan cheese and the salt and pepper. With a teaspoon, fill the mushroom caps, mounding the mixture and firming it slightly with your fingers. Coat a baking dish with cooking spray. Arrange the caps in the dish in a single layer, and sprinkle with 1 T remaining cheese. Pour the water evenly around the bottom of the baking dish. Cover and bake for 5 minutes. Uncover and bake until sizzling, 5-7 minutes more. Serve hot.
SERVING SUGGESTIONS:Note: You can replace the water with sherry but add 1 pt to the serving. Special Notes: To cut down on last minute preparation, make the stuffing up to 3 days ahead and store it covered in the fridge. Or prepare the entire recipe up to 2 days ahead and store in the fridge. To reheat; Bring the mushrooms to room temperature, then sprinkle with the last remaining 1 T cheese and bake at 450 degrees for 10-12 minutes. 8gm carbs
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INGREDIENTS:16 medium mushrooms 3 tbsp whipped cream cheese 1 tbsp parsley 1 tbsp basil 2 tsp grated Parmesan cheese 1 garlic clove 2 tsp dried bread crumbs
PREPARATION:Preheat oven to 450 degrees. Remove and chop stems of mushrooms, reserving caps. Using a fork, in a small mixing bowl combine chopped mushrooms, cream cheese, fresh parsley and basil (if using dried reduce to 1/2 tsp), parmesan cheese and minced garlic and mix well. Fill each mushroom cap with an equal amount of the cream cheese mixture (about 1 tsp) and arrange in a 8x8x2 baking dish. Sprinkle an even amount of the bread crumbs over the stuffing on each mushroom. Pour 1/4 cup water into bottom of baking dish and bake until mushrooms are fork-tender and lightly browned, about 8-10 minutes.
SERVING SUGGESTIONS:4 gm carbs
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