Tropical Smoothie
1c frozen mixed fruit (I use Kroger Fruit Mix for Smoothies)
1/2 c 1% milk or light vanilla soy milk
1/2 c light orange juice
1/2 banana, frozen
1 T FF vanilla yogurt
2 t canola oil (optional)

Combine all ingredients in a blender and blend until smooth.

Makes one serving.

Egg "McMuffin"

1 Thomas Light English muffin
1 slice 2% sharp cheddar
1 egg

Toast English muffin. Fry egg or microwave in a small, round glass dish for 45s on High. Place cheese and egg on muffin and let cheese melt for one minute before eating.

Makes one serving.

Fruit 'n Yogurt Parfait

1/2 c FF vanilla yogurt
1/2 c fresh blueberries
6 strawberries, sliced
2 T Grape Nuts

Layer 1/2 of all ingredients in a bowl or sundae glass twice.

Makes one serving.

Savory Salmon Salad
1/3 c light mayonnaise (can subs. FF)
1/4 c mango chutney
1 7 oz foil package pink salmon (can subs. pre-cooked shredded chicken)
1/2 c halved red grapes
1/2 c finely chopped celery
2 T finely chopped red onion

Combine all ingredients in bowl or food processor. Chill prior to serving. Serve on lettuce or with Melba toast. Can substitute shredded chicken for salmon if you think you don't like fish.

Makes six servings.

Easy Garlic Parm Chicken
1/2 c grated Parmesan cheese
1 packet Italian salad dressing mix
1/2 t garlic powder
6-8 boneless, skinless chicken breast halves

Preheat oven to 400. Mix cheese, salad dressing mix, and garlic powder. Coat both sides of chicken with cheese mix. Bake chicken until internal temp is 160.

Makes 4-6 servings.

Margherita Pizza
1 piece Flatout bread
2 t olive oil
Italian seasoning and/or fresh basil
1 Roma tomato
1/4-1/2 c 2% shredded mozzarella cheese

Brush Flatout bread with oil and sprinkle with seasonings. Bake at 350 for 7-10 min. Slice tomato thinly and spread on baked crust. Sprinkle cheese on top. Bake for 10-15 min.

Makes one serving.

Taco Chili
1 pound ground protein of choice
1 can black beans
1 can pinto beans
2 cans diced tomatoes (I use Red Gold Mexican Fiesta tomatoes with peppers)
1 can corn
1 can hominy
8 oz tomato sauce
1 packet taco seasoning
1 packet ranch salad dressing mix
1 T chili powder

Brown meat or thaw soy crumbles. Combine all ingredients (do not drain cans), in a crock pot and cook on low all day.

Makes approx 20 one-cup servings.

Diet Coke Chicken
4 whole boneless, skinless chicken breasts
12 oz Diet Coke
1 c ketchup

Whisk together ketchup and Diet Coke. Place chicken breasts in a large pan and cover with sauce. Cook until chicken is 160 internal temp. Remove chicken and reduce sauce to desired thickness. Some people make this in the crock pot, but I haven't had good luck with getting the sauce to thicken up.

Makes four servings.

Crockpot Salsa Chicken
4 whole boneless, skinless chicken breasts
1 c salsa
1 packet taco seasoning
1/4 c sour cream (I prefer RF, but you can use FF.)
2 T cornstarch

Mix salsa and taco seasoning in crock pot. Add chicken and cook on low until chicken is at least 160 internal temp. Remove cooked chicken and add sour cream and cornstarch to sauce. Cook on high for a few minutes, stirring briskly. Allow to stand until sauce reaches desired thickness. Sauce is great over brown rice!

Makes four servings.

Mom's Easy Pork Loin
1 pork loin, trimmed
1 jar pear or fig preserves
Creole or spicy brown mustard

Preheat oven to 400. Place pork loin on a large piece of foil. Smear with mustard. Empty entire jar of preserves over pork loin. Wrap tightly with foil. Bake until 160 degrees.

Honey Lime Fruit Toss
1 20oz can pineapple chunks in juice
1 15oz can mandarin oranges in juice
1 large banana, sliced
1 kiwi, peeled and sliced
1 c quartered strawberries
1/4 t grated lime peel
2 T freshly-squeezed lime juice (approx one lime)
1 T honey

Drain pineapple, but reserve 1/4 c juice. Combine pineapple, mandarin oranges, banana, kiwi and strawberries. Combine reserved pineapple juice, lime peel, lime juice and honey in a small bowl. Pour over salad and toss to coat.

Makes seven servings.

Candied Pecans
1 beaten egg white
1/2 c packed brown sugar
1 dash vanilla extract
16 oz pecan halves

Preheat oven to 275. Combine beaten egg white with brown sugar and vanilla. Stir until smooth. Add pecans and stir until coated evenly. Spread on waxed paper-covered cookie sheet and bake until browned.

Makes 20 one-ounce servings. Great for salads!

Berry Lemon Cheesecake
1 small package SF lemon Jell-O
1 c boiling water
8 oz FF cream cheese
8 oz FF Cool Whip
1 c 2% cottage cheese

Dissolve Jell-O in boiling water. Combine with other ingredients in a blender to ensure smooth texture. Pour in a square glass baking dish and chill. Serve with fresh or thawed frozen mixed berries.

Makes nine servings.

Caramel Apple Salad

4 Granny Smith apples (the harder, the better)
20 oz crushed pineapple in juice
1 small package SF butterscotch pudding
8 oz FF Cool Whip

Peel and slice apples into chunks. Combine with pineapple juice immediately to prevent browning. Combine with pudding mix and Cool Whip. Chill before serving.

No idea how many servings this makes.

Pumpkin Fluff

15 oz canned pumpkin
1 small pkg SF vanilla or cheesecake pudding
8 oz FF Cool Whip

Combine all ingredients thoroughly. Divide mixture evenly into mini-muffin tins and freeze.

Makes 24 servings.

Hungry Girl Blueberry Scones
2/3 c uncooked Old-Fashioned oats
1/3 c Bisquick Heart Smart baking mix
1/2 t baking powder
1 T brown sugar or substitute
2 t butter, margarine, or substitute
1/3 c light vanilla soy milk
3/4 c blueberries

Preheat oven to 400. Combine all except blueberries and mix well. Fold in blueberries. Divide dough into four mounds and bake on a nonstick or sprayed cookie sheet. Scones will expand while baking, so leave space. Bake for 10 min.

Makes four servings.

No-Bake Pumpkin Cheesecake
8 oz FF cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar substitute
1/2 t pumpkin pie spice
8 oz FF Cool Whip
1 pie crust (optional)

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use. Spoon cream cheese mixture into crust. Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

Makes eight servings.