Appetizers
Sautéed Mushrooms
1 lb. mushrooms (I prefer crimini)
2 T. Extra Virgin Olive Oil
1 tsp. Fresh chopped garlic
1 tsp. Thyme
1 tsp. Parsley
Salt and Pepper to taste
In a large skillet heat up olive oil. Once hot add mushrooms, thyme, parsley, salt and pepper. Cook until mushrooms become tender; about 15 minutes. Just add pts for olive oil.
Guacamole (2pts per 2T.)
3-4 ripe avocados
1 tomato
1 small white onion
1/2 a bunch cilantro
1 large garlic clove
1/2 a medium lime
Cumin
Chili Powder
Salt
Scoop out the avocados into a large bowl. Cut into small cubes and then mash with a fork. Dice tomato, onion, and cilantro (remove the large stems), and mix into avocado mixture. Press 1 large garlic clove into mixture. Add 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp salt, and mix until blended. Squeeze 1/2 a lime and mix again.
Tomato Cheese Bread (12 servings, 1pt)
8 oz. cream cheese with garlic and spices or with chives
¼ tsp. pepper
1 loaf French bread
4 sliced plum tomatoes
¼ c. shredded parmesan cheese
6 fresh basil leaves
Preheat broiler. Stir together cream cheese and pepper. Cut bread in half length wise and spread cream cheese mixture evenly over cut sides of bread. Top with tomatoes; sprinkle with Parmesan cheese. Place on cooking sheet, cut sides up. Broil for 4 minutes or until cheese bubbles and browns.
Deviled Eggs
Serves - 16
Points - 1
Ingredients:
8 large eggs, hard-boiled
3 Tablespoons fat-free mayonnaise
2 Tablespoons dill relish
1 Tablespoon minced onions
1/2 teaspoon cajun seasoning
1/4 teaspoon garlic powder
black pepper, to taste
cayenne pepper, optional
paprika, optional
Directions:
Cut boiled eggs in half lengthwise and remove yolks. In a small mixing bowl, mash egg yolks with a fork until fine and crumbly. Add mayonnaise and relish; mix well. Add remainder of ingredients, except cayenne and paprika. Stir to mix well. Spoon mixture evenly into egg whites. Sprinkle with cayenne pepper or paprika, if desired
Main Meals
Angel Hair Shrimp
2 cups thawed shrimp
1 lb. Angel Hair pasta
1 can diced tomatoes (can use fresh if they are in season)
2 cloves chopped garlic
2 tsp. Olive Oil
1 T.
Fresh basil
Salt and pepper
In a large pot cook noodles according to package directions. In a skillet heat up olive oil. Once hot add shrimp, garlic, and Old Bay Seasoning. Sautee for a couple minutes, until shrimp are just about done. Remove from heat. Once pasta is done drain and add tomatoes. Toss, the heat from the pasta will warm the tomatoes. Then add shrimp mixture and toss. Add salt and pepper to taste, then top with fresh basil.
Pork Tenderloin
2 tsp dried thyme
2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper, freshly ground
2 tsp olive oil
2 pound lean pork tenderloin
Preheat oven to 400ºF. Place tinfoil in a roasting pan (for easy clean up), or spray with Pam. Combine thyme, oregano, garlic powder, onion powder, salt and pepper in a small bowl; set aside. Rub oil all over pork. Sprinkle thyme mixture all over pork and transfer to prepared pan. Roast until an instant-read thermometer inserted in center of pork reads 160ºF, about 30 minutes. Let stand 10 minutes before slicing crosswise into thin (1/2-inch thick) slices.
Foil Dinners
4 large potatoes
1 med onion (chopped)
2 cups broccoli (fresh or frozen)
1 cup chopped carrots (or baby carrots)
2 cloves crushed garlic
Salt and pepper
Spray Pam
ICBINB Spray
4 Ice cubes
4 sheets tin foil
Wash potatoes and slice them a ¼ inch thick. Place each potato on a sheet of tin foil that has been sprayed with Pam. Then add equal amounts of onion, broccoli, carrots, and garlic to each sheet of foil. Sprinkle salt and pepper over everything and a couple sprays of ICBINB. Then add one ice cube to each potato packet (helps with steaming). Then bring all the sides of the foil together to form a packet. They can be cooked on the grill or in a 400 degree oven for about 25-30 min or until veggies are tender.
Meatloaf muffins
§ 2 lbs. 93% lean ground beef
§ 1 box stove top stuffing
§ 2 eggs
§ 1 cup water
§ 1 pkg. Onion Soup mix
Directions:
1. Mix all ingredients together.
2. Spray muffin pay with Pam or a non stick cooking spray.
3. Press equal amounts into 12 muffin cups.
4. Bake for 25-30 minutes on 350.
Serving size/Points:
1 muffin cup is 4 points.
Taco Junk
1 lb. 96% lean ground beef
1 can drained & rinsed pinto beans
1 can whole kernel corn (juice and all)
1 can Mexican stewed tomatoes
1 package dry ranch dressing seasonings
1 carton sliced mushrooms
1/4 small onion, chopped
Instructions
Brown the meat with the onion and then drain the fat. Add all other ingredients and simmer for anywhere from 20 minutes to an hour. 4pts per 1 cup serving
Porcupine Meatballs (2pts)
2 (8 oz.) cans tomato sauce
1/4 tsp. garlic powder
1/2 tsp. ground thyme
1/2 cup water
1 1/4 lb. lean ground beef
1/2 cup long-grain rice
2 tbs. minced onion
1/2 tsp. salt
1/4 tsp. ground black pepper
Combine tomato sauce, garlic powder, thyme and water in a 1 1/2 qt. Slow cooker. In a med. bowl, combine beef, rice, onion, salt and pepper, mixing well. Shape into 24-26 balls about the size of golf balls. Place meatballs in tomato mixture a deep baking dish. Cover and cook on 350 for 30-40 min, or until centers are done. Serve sauce over meatballs.
Taco Bake (serves 8 , 5pts)
Ingredients:
1 lb very lean (96%) beef or 12 oz Boca crumbles
½ cup diced onion
½ cup diced red or green pepper
1 8oz package Reduced Fat crescent rolls
1 can pinto beans with or without jalapenos, drained
1 packet of taco seasoning
2-8oz cans tomato sauce
1 cup fat free cheddar cheese
Directions:
Preheat oven to 375
Brown beef, onion and pepper, drain.
Spray 9’X13” baking dish with non-stick cooking spray. Unroll crescent rolls (they will fit right inside pan). Pinch together to make crust. Bake for 6 minutes.
Add tomato sauce, beans, and taco seasoning to beef; mix thoroughly. Top crust with meat mixture and bake an additional 10 minutes. Top with cheese and bake an additional 5 minutes.
Crockpot Meals
1/2 c. onion
1 lb. chicken pieces
1 tsp. chicken bouillon
1 tsp. poultry seasoning
1/4 tsp. salt
2 cs. water
3/4 c. rice, uncooked
Slice mushrooms. Remove skin from chicken. Spray 12" skillet with nonstick spray coating. Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes. Stir in seasonings and transfer to crockpot. Can be refrigerated overnight. Start crockpot on LOW. When ingredients are heated, add rice. Cook until done.
Chicken Stew (4 Points Per Serving)
1 pound skinned, boneless chicken thighs
2 cups water
1 cup frozen small whole onions
1 cup sliced celery -- (1/2-inch)
1 cup thinly sliced carrots
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 (10-Ounce) can tomatoes and chiles
1 (14 1/4-ounce) can fat-free chicken broth
2 cups halved mushrooms (optional)
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas
Crockpot Potato Chowder (2 Points)
8 (1 1/4 cups) servings, 2 points
2 cups potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 cup chopped leek, white part only
1 clove garlic, minced
4 cups fat-free chicken broth
1/2 cups pearl barley
1 bay leaf
1/4 tsp. dried, crushed thyme
1/4 tsp. pepper
4 oz. Canadian bacon. cut into 1/4-inch pieces
1/2 cup evaporated fat-free milk
1/4 cup fat-free half-and-half
In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper, and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender. Stir in evaporated milk and Half-and half and heat through, uncovered, about 10 minutes.
Crockpot Sour Cream Salsa Chicken (3 Points)
4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream
Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
Herbed Turkey Breasts (7pts)
2 T butter or margarine (change to light butter)
1/4 c garden vegetable flavored cream cheese (probably could get light/FF)
1 T low sodium soy sauce
1 T fresh parsley -- minced
1/2 t basil -- dried
1/2 t sage -- dried
1/2 t thyme -- dried
1/4 t ground black pepper
1/4 t garlic powder
Place turkey in crockpot. Combine remaining ingredients and brush over turkey. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Makes 8 servings.
8 ounces extra lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce <-- I used Hunt's pizza sauce
1 teaspoon Italian Seasoning
1 teaspoon pourable Spenda
3 cups cooked noodles, rinsed and drained
1/4 cup shredded Kraft reduced-fat Cheddar cheese
1/4 cup shredded Kraft reduced-fat Mozzarella cheese
In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours
4 whole boneless skinless chicken breasts
12 ounces Mushrooms -- fresh
1 can 98% fat-free Cream of mushroom soup
1 can 98% fat-free Cream of chicken soup
1 can French Onion Soup
Celery -- chopped or
Baby corn -- etc.
Cut chicken breasts into stew size chunks, and sauté while washing and cutting mushrooms in half. Then simply add all ingredients to chicken and simmer about 1 hour. You can also do this in a crock pot and simmer all day 'til dinner. Serve over rice, noodles or potatoes.
Tuna Noodle Casserole (8 Points)
4 servings at 8 pts
2 Cans cream of celery soup
1/3 Cup dry sherry
2/3 Cup skim milk
2 Tablespoons parsley flakes
10 Ounces frozen peas
2 Cans tuna -- drained
10 Ounces egg noodles -- cooked (no yolk)
2 Tablespoons light margarine
1 Dash curry powder -- (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased crock-pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. (Cook noodles just until tender. )
Sausage, sauerkraut, and potatoes
This is good on a cold day.
1 lb sausage or kielbasa (beef, pork, or turkey varieties work well)
1 2-lb bag sauerkraut
1 large or 2 medium onions, chopped
4 potatoes peeled and chopped (can use more if your crockpot is really big)
1 large or two small apples, chopped (I have also used applesauce--about 3/4 cup or so)
Black pepper to taste.
Put all the above ingredients in a crockpot. Cook on low at least 6 hours but can go 9 hours without a problem. Serves 4
Sloppy Joes
3 lbs ground beef
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cup ketchup
1/2 cup water
1/4 cup brown sugar
1/4 cup prepared mustard
4 TBS vinegar
4 TBS worcestershire sauce
3 tsp chili powder
hamburger buns
Cook ground beef, onion, and garlic, drain
CROCKPOT LASAGNA
8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese
Brown ground beef in skillet. Drain. Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozerella cheese. Repeat all layers.
Cover. Cook for 5 hours on low.
Combine ketchup, water, brown sugar, mustard, vinegar, worcestershire sauce and chili powder in crock pot, stir in meat.
Cover and cook on high 3-4 hours or low 6-8 hours.
Taco Soup
Brown:
a pound of ground beef
with a chopped onion
Put in crockpot or dutch oven. Add:
1cans pinto beans (do not drain beans, add juice and all)
1 cans kidney beans
2 cans diced tomatoes
1 can corn
1 packet taco seasoning
1 packet ranch dressing mix
Stir and heat thoroughly, and it's ready. Or it can be assembled in the morning and left in a crockpot on low all day. Serve with tortilla chips. Can also garnish with grated cheese, black olives, avocado slices
Bean Dip
2 cans fatfree Refried Beans
1 lb. light Sour cream
1 c. Cheddar cheese
8 oz. light Cream cheese
Onion
1/2 - 1 packet Mild taco seasoning
Stir together in crockpot & cook on high for 1.5 or 2 hours. Serve w/ chips. Enjoy
Salads
Egg Salad
4 large egg(s)
2 large egg white(s), you’ll have to boil these as whole eggs and discard the yolks
2 Tbsp chives, fresh, chopped
2 Tbsp reduced-calorie mayonnaise
1/2 tsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Boil 10 minutes; drain and place eggs in an ice-water bath. When eggs are cool enough to handle, remove shells. Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer). Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, salt and pepper; mix until blended. Yields about 1/2 cup per serving.
Tuna Salad
12 oz canned chunk white tuna in water, drained (I prefer tuna in the pouches)
1/2 cup celery, finely diced
2 Tbsp parsley, fresh, chopped
2 Tbsp reduced-calorie mayonnaise
1/2 tsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
Combine tuna, celery and parsley in a medium bowl. Add mayonnaise, mustard, salt and pepper; stir to combine.
Dessert
Hershey Bar Haystacks
1 pt
1 Cup Fiber One Cereal
1 (1.5 oz.) Hershey's Milk Chocolate Bar
1 Tbsp. reduced fat peanut butter, smooth or chunky
Directions:
Melt bar and peanut butter in microwave until smooth, at 30-second intervals. Be careful not to burn or overcook. Stir chocolate and peanut butter mixture. Add cereal and gently toss till coated. Drop onto wax paper, making 6 stacks. Refrigerate until chocolate hardens (about 30 minutes). Serves 6.
1 POINT
per serving
Ingredients:
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste
Instructions:
Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Chocolate Muffins (24 muffins, 1pt)
1 box Betty Crocker Sweet Rewards Brownie Mix
3 c. All Bran
2 ½ c. warm water
1 ½ tsp. baking powder
Soak All Bran in water for 5 min. Mix all ingredients together. Spray muffin tins with Pam. Bake 15-18 min at 350 degrees.
Pumpkin Muffins (6 muffins, 1pt each)
3 T. flour
4 tsp. Splenda
1 egg
1/3 c. non fat dry milk
1 tsp. vanilla
2 tsp. brown sugar substitute (Splenda)
½ can pumpkin
Blend everything together well. Spray muffin tins with Pam, or use pan liners. Bake at 350 degrees for 20 min.
Chocolate Pudding Cake (24 servings, 3pts)
Cake:
2 cups all-purpose flour
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1 tablespoon + 1 teaspoon baking powder
1/4 teaspoon salt
1 cup skim milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
Pudding:
2 cups boiling water
1 1/2 cups firmly packed light brown sugar
1/2 cup unsweetened cocoa powder
Directions:
Preheat oven to 350 degrees. Spray a 9" x 13" baking dish with non-stick cooking spray; set aside.
In a large bowl, combine flour, sugar, cocoa, baking powder and salt. Stir in remaining cake ingredients, blending thoroughly. Pour into baking pan, spreading evenly.
In another large bowl, whisk together pudding ingredients until sugar and
cocoa are dissolved. Pour carefully over batter. (Pudding layer will be thin and runny.)
Bake for 35 to 40 minutes, or until top is firm to the touch. (A toothpick test will not be accurate for doneness.) Let cake rest for 15 minutes before cutting.
To serve, slice cake and top with sauce or pool sauce on plate and top with cake slice.
Caramel Apple Crisp (8 servings, 4pts)
Ingredients:
1/3 cup Splenda
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups diced apples, peeled
1/2 cup brown sugar
1/2 cup flour
1/2 cup quick cooking oats
1/2 cup diet margarine
1/4 cup caramel topping
Directions:
Mix together first 3 ingredients in a lare bowl. Add apples and toss.
Put in 9 x 13 greased pan. Combine next 4 ingredients until crumbly and sprinkle over top. Bake at 375º for 45 to 55 minutes, or until apples are done. Remove from oven and immediately drizzle with caramel topping. Serve warm.