Crust:
• 1.5 cups Flour
• 1 tsp. Salt
• 2 tbs. Sugar
• 2 tbs. Milk
• 1/2 cup Oil
• Beat together and spoon into pie pan and press down.
• Bake at 375°F for 15 minutes.
Filling:
• 1 cup Sugar
• 1 cup Water
• pinch of salt
• 2 tbs. cornstarch
• 3 tbs. strawberry jello
• Boil all ingredients but jello until thick
• Add strawberry jello. Cool
• Fill baked pie crust with strawberries
• Add cooled filling
Apr 5, 2012
Feb 24, 2012
Italian Chicken Pie
Ingredients
• 2 cups cubed cooked chicken
• 1/3 cup thinly sliced green or red bell pepper
• 1/2 cup pizza sauce
• 4 oz mozzarella cheese (1 cup)
• 1/2 cup Bisquick mix
• 1 cup milk
• 1 egg
Directions
• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray or grease with shortening.
• Stir chicken, bell pepper and pizza sauce in pie plate; arrange evenly. Sprinkle with cheese. Stir remaining ingredients in small bowl with fork or wire whisk until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
• 2 cups cubed cooked chicken
• 1/3 cup thinly sliced green or red bell pepper
• 1/2 cup pizza sauce
• 4 oz mozzarella cheese (1 cup)
• 1/2 cup Bisquick mix
• 1 cup milk
• 1 egg
Directions
• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray or grease with shortening.
• Stir chicken, bell pepper and pizza sauce in pie plate; arrange evenly. Sprinkle with cheese. Stir remaining ingredients in small bowl with fork or wire whisk until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Servings Per Recipe: 5
Amount Per Serving: Calories: 275; Total Fat: 12g; Total Carbs: 16g; Dietary Fiber: 1g; Protein: 26g
Slow Cooker Pork Chops
Ingredients
Directions
• Combine soup, dressing mix, garlic, and broth. Sprinkle chops with pepper (do not salt).
• Place chops in slow cooker and pour soup mixture over top.
• Cover and cook on high 4 hours or low 6-7 hours.
• 4 thick-cut pork chops, bone in or boneless
• 1 can reduced fat cream of chicken soup
• 1 pkg. dry ranch dressing mix
• 4 cloves garlic, minced
• 1/2 c. fat free chicken broth
• pepper
Directions
• Combine soup, dressing mix, garlic, and broth. Sprinkle chops with pepper (do not salt).
• Place chops in slow cooker and pour soup mixture over top.
• Cover and cook on high 4 hours or low 6-7 hours.
Servings Per Recipe: 4
Amount Per Serving: Calories: 107; Total Fat: 4g; Total Carbs: 4g; Dietary Fiber: 2g; Protein: 7g
Beef Taco Casserole
Ingredients
• 1 lb ground skinless chicken breast
• 1/2 c onions, chopped
• 1/2 c bell peppers, chopped
• 1 clove garlic
• 1 pkg taco seasoning mix
• 8 ozs taco sauce
• 1 c fat-free sour cream
• 1 c fat-free cottage cheese
• 1 c low-fat tortilla chips, whole or broken up
• 1 c low-fat cheddar cheese, shredded
• 3/4 c salsa
Directions
• Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside.
• Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.
• 1 lb ground skinless chicken breast
• 1/2 c onions, chopped
• 1/2 c bell peppers, chopped
• 1 clove garlic
• 1 pkg taco seasoning mix
• 8 ozs taco sauce
• 1 c fat-free sour cream
• 1 c fat-free cottage cheese
• 1 c low-fat tortilla chips, whole or broken up
• 1 c low-fat cheddar cheese, shredded
• 3/4 c salsa
Directions
• Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside.
• Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.
Servings Per Recipe: 8
Amount Per Serving: Calories: 287; Total Fat: 4g; Total Carbs: 34g; Dietary Fiber: 2g; Protein: 25g
Feb 17, 2012
Skinny Lemon-Garlic Chicken
Ingredients
• No-Stick Cooking Spray
• 1/2 cup Italian-style bread crumbs
• 1/2 teaspoon garlic salt
• 1 teaspoon lemon pepper
• 1/4 cup lemon juice
• 2 tablespoons Canola Oil
• 4 boneless skinless chicken breasts
Directions
• Preheat oven to 375°F. Spray shallow baking pan with cooking spray. Combine bread crumbs, garlic salt and lemon pepper in recloseable food storage bag. Combine lemon
• Add chicken to bag with lemon juice mixture; toss to coat. Place each breast in bag with crumb mixture; shake to coat. Place coated chicken in single layer in baking pan. Sprinkle any remaining crumbs over chicken, if desired.
•Spray tops of chicken with cooking spray. Bake 20 to 25 minutes or until chicken is no longer pink in centers (165°F).
• No-Stick Cooking Spray
• 1/2 cup Italian-style bread crumbs
• 1/2 teaspoon garlic salt
• 1 teaspoon lemon pepper
• 1/4 cup lemon juice
• 2 tablespoons Canola Oil
• 4 boneless skinless chicken breasts
Directions
• Preheat oven to 375°F. Spray shallow baking pan with cooking spray. Combine bread crumbs, garlic salt and lemon pepper in recloseable food storage bag. Combine lemon
• Add chicken to bag with lemon juice mixture; toss to coat. Place each breast in bag with crumb mixture; shake to coat. Place coated chicken in single layer in baking pan. Sprinkle any remaining crumbs over chicken, if desired.
•Spray tops of chicken with cooking spray. Bake 20 to 25 minutes or until chicken is no longer pink in centers (165°F).
Servings Per Recipe: 4
Amount Per Serving: Calories: 203; Total Fat: 7g; Total Carbs: 6g; Dietary Fiber: 0g; Protein: 27g
Skinny Lasagna Rolls
Ingredients
• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Directions
• Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
• Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
• Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
• To serve, ladle a little sauce on the plate and top with lasagna roll.
• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded
Directions
• Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.
• Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
• Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
• To serve, ladle a little sauce on the plate and top with lasagna roll.
Servings Per Recipe: 9
Amount Per Serving: Calories: 225; Total Fat: 5.1g; Total Carbs: 31.5 g; Dietary Fiber:3.4 g; Protein: 13 g
Vegetarian Enchilada Casserole
Ingredients
• No-Stick Cooking Spray
• 1 can (10 oz each) red enchilada sauce
• 1 pkg (12 oz each) frozen whole kernel corn (OR 1 can (11 oz) whole kernel corn not salt added, drained)
• 1 can (16 oz each) No Fat Traditional Refried Beans
• 12 soft corn tortillas (6 inch)
• 1 can (15 oz each) Black Beans, drained, rinsed
• 1 can (14.5 oz each) Petite Diced Tomatoes, undrained
• 2 cups shredded sharp Cheddar cheese
Directions
• Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.
• Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
• Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.
• Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.
• Top casserole with your favorite enchilada toppings --- shredded lettuce, sour cream and avocado, if desired.
**LOWER CARBS DRASTICALLY BY USING LO CARB TORTILLAS**
• No-Stick Cooking Spray
• 1 can (10 oz each) red enchilada sauce
• 1 pkg (12 oz each) frozen whole kernel corn (OR 1 can (11 oz) whole kernel corn not salt added, drained)
• 1 can (16 oz each) No Fat Traditional Refried Beans
• 12 soft corn tortillas (6 inch)
• 1 can (15 oz each) Black Beans, drained, rinsed
• 1 can (14.5 oz each) Petite Diced Tomatoes, undrained
• 2 cups shredded sharp Cheddar cheese
Directions
• Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray. Spread half of enchilada sauce in bottom of dish. Cook corn in microwave according to package directions, using minimum cook time.
• Spread about half of refried beans on 6 tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. Stir together remaining enchilada sauce, corn, black beans and undrained tomatoes in large bowl. Spread half of corn mixture over tortillas in dish. Sprinkle with 1 cup cheese.
• Repeat layering with remaining refried beans and tortillas, corn mixture and remaining 1 cup cheese.
• Bake 35 minutes or until hot in center and bubbly around edges. Let stand 5 minutes before cutting into 8 pieces.
• Top casserole with your favorite enchilada toppings --- shredded lettuce, sour cream and avocado, if desired.
**LOWER CARBS DRASTICALLY BY USING LO CARB TORTILLAS**
Servings Per Recipe: 8
Amount Per Serving: Calories: 328; Total Fat: 12g; Total Carbs: 42 g; Dietary Fiber:9 g; Protein: 15 g
Feb 9, 2012
Fiesta Lime Chicken
Ingredients
• 4 skinless, boneless chicken breast cut in 1/2
• 1 cup salsa
• 10 tablespoons Kraft Fat Free Ranch Dressing
• 3 Garlic Cloves
• 1 cup Kraft Finely Shredded 2% Cheddar
• Juice of 1 1/2 limes
Directions
• Spray Skillet with cooking spray.
• Brown chicken in skillet, add Garlic
• In a bowl mix lime juice, salsa, and ranch dressing together. Smooth on top of chicken.
• Top with shredded cheddar. Cover and simmer until chicken is tender. Make sure heat isn't too hot or cheese with burn.
• 4 skinless, boneless chicken breast cut in 1/2
• 1 cup salsa
• 10 tablespoons Kraft Fat Free Ranch Dressing
• 3 Garlic Cloves
• 1 cup Kraft Finely Shredded 2% Cheddar
• Juice of 1 1/2 limes
Directions
• Spray Skillet with cooking spray.
• Brown chicken in skillet, add Garlic
• In a bowl mix lime juice, salsa, and ranch dressing together. Smooth on top of chicken.
• Top with shredded cheddar. Cover and simmer until chicken is tender. Make sure heat isn't too hot or cheese with burn.
Servings Per Recipe: 8
Amount Per Serving: Calories: 215; Total Fat: 5g; Total Carbs: 9.8 g; Dietary Fiber:0.7 g; Protein: 31.6 g
Chicken Stuffed Spinach Rolls
Ingredients
• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons (3 oz.) egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz shredded mozzarella
• olive oil non-stick spray
• 1 cup marinara sauce
• salt and pepper to taste
Directions
• Preheat oven to 450. Wash and dry cutlets, season with salt and pepper. °. Lightly spray a baking dish with non-stick spray.
• Combine breadcrumbs and 2 tbsp parmesan cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
• Combine 2 oz of mozzarella cheese and remaining parmesan cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
• Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
• Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
• Bake 25 minutes. Remove from oven, top with sauce then cheese.
• Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce and parmesan cheese on the side.
• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons (3 oz.) egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz shredded mozzarella
• olive oil non-stick spray
• 1 cup marinara sauce
• salt and pepper to taste
Directions
• Preheat oven to 450. Wash and dry cutlets, season with salt and pepper. °. Lightly spray a baking dish with non-stick spray.
• Combine breadcrumbs and 2 tbsp parmesan cheese in one bowl and 1/4 cup egg beaters or egg whites in another.
• Combine 2 oz of mozzarella cheese and remaining parmesan cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.
• Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
• Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken.
• Bake 25 minutes. Remove from oven, top with sauce then cheese.
• Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce and parmesan cheese on the side.
Servings Per Recipe: 8
Amount Per Serving: Calories: 195; Total Fat: 7g; Total Carbs: 7.2 g; Dietary Fiber:1.5 g; Protein: 24.2 g
Crock Pot Taco Chicken Chili
Ingredients
• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro (optional)
Directions
• Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
• Place chicken on top and cover.
• Cook on low for 10 hours or on high for 6 hours.
• Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.
• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro (optional)
Directions
• Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
• Place chicken on top and cover.
• Cook on low for 10 hours or on high for 6 hours.
• Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.
Servings Per Recipe: 10
Amount Per Serving: Calories: 204; Total Fat: 1.4g; Total Carbs: 33.3 g; Dietary Fiber:10 g; Protein: 17 g
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