Some LOW points ideas for meals:
Breakfast-
1/2 c. egg beaters
1 slice 2% cheese
to make an egg omelet (with spray butter/ tomato makes it good) and 2 slices of Sara Lee DeLightful bread toasted with spray butter for THREE points!
(If I make this for dinner I add mushrooms, onions and peppers)
2 slices of light bread soaked in 1/2 c eggbeaters sprinkled with cinammon and splenda and cooked on griddle served with 1/4 c sugar free maple syrup for THREE point french toast!
1 c oatmeal, 1/2 c skim mik, 1/2 c sliced strawberries for 3pts
1 c. puffed wheat cereal and 1 c. light vanilla soy milk, add in 1/4 c fiber one (TWO points)!
Lunch-
1oz turkey
2% cheese
lettuce tomato and mustard on 1 point pita for 3pt sandwich, serve with soup at hand for one point/ ff chips one point
Veggie burger
light bun for 2pts with side salad and FF Italian dressing
Light grilled cheese (2% cheese on light bread with spray butter) for 2pts
2oz roast beef from deli, onions, pepper, mushrooms, sauteed on light bun with wedge of spreadable laughing cow for FOUR point cheese steak that is sooooo good!
Saturday, December 27, 2008
HG Turkey Taco Meatloaf
Servings | 6
Estimated POINTS® value per serving | 3
Course | Main Meals
Ingredients
1lb. raw extra lean ground turkey
2 slices fat free cheddar cheese
1/2 cup shredded fat free cheddar cheese
1/2 cup canned sweet corn kernels
1/4 cup chopped green bell peppers
1/4 cup chopped onions
1/2 cup salsa
1/2 packet of taco seasoning mix, dry
preheat oven to 375.
Instructions
cook peppers and onions for 3 min. over med. heat in a pan sprayed with nonstick spray. in a large bowl, combine onions, peppers, turkey, corn and seasoning. spread 1/2 of mixture on bottom of loaf pan sprayed with nonstick spray. layer 2 slices of cheese on top. top with remaining meat mixture. pour salsa over top. cook for 30 min. top loaf with shredded cheese. return to oven and cook another 15 minutes.
Special Notes
1/6 of loaf has 127 calories, 1g. fat, 7carbs
Servings | 6
Estimated POINTS® value per serving | 3
Course | Main Meals
Ingredients
1lb. raw extra lean ground turkey
2 slices fat free cheddar cheese
1/2 cup shredded fat free cheddar cheese
1/2 cup canned sweet corn kernels
1/4 cup chopped green bell peppers
1/4 cup chopped onions
1/2 cup salsa
1/2 packet of taco seasoning mix, dry
preheat oven to 375.
Instructions
cook peppers and onions for 3 min. over med. heat in a pan sprayed with nonstick spray. in a large bowl, combine onions, peppers, turkey, corn and seasoning. spread 1/2 of mixture on bottom of loaf pan sprayed with nonstick spray. layer 2 slices of cheese on top. top with remaining meat mixture. pour salsa over top. cook for 30 min. top loaf with shredded cheese. return to oven and cook another 15 minutes.
Special Notes
1/6 of loaf has 127 calories, 1g. fat, 7carbs
HG Enchiladas
Servings | 2
Estimated POINTS® value per serving | 3
Course | Main Meals
Ingredients
4 small corn tortillas
2 slice fat-free cheddar cheese, cut in half
2/3 cup enchilada sauce
1/2 cup fat-free refried beans
1/4 cup shredded reduced fat cheddar cheese
1/4 cup chopped onions
1 tbsp. taco sauce
1/2 tsp. taco seasoning mix, dry
Instructions
Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty).
They are fantabulous!!!
Servings | 2
Estimated POINTS® value per serving | 3
Course | Main Meals
Ingredients
4 small corn tortillas
2 slice fat-free cheddar cheese, cut in half
2/3 cup enchilada sauce
1/2 cup fat-free refried beans
1/4 cup shredded reduced fat cheddar cheese
1/4 cup chopped onions
1 tbsp. taco sauce
1/2 tsp. taco seasoning mix, dry
Instructions
Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty).
They are fantabulous!!!
Saturday, December 13, 2008
Candy Cane Fudge
Ingredients:
2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring
Directions:
Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours and then cut into squares.
2 (10 ounce) packages vanilla baking chips
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon peppermint extract
1 1/2 cups crushed candy canes
1 dash red or green food coloring
Directions:
Line an 8 inch square baking pan with aluminum foil, and grease the foil.
Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes.
Spread evenly in the bottom of the prepared pan. Chill for 2 hours and then cut into squares.
Friday, December 12, 2008
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.
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.
Wednesday, September 17, 2008
Halloween Trail Mix
I found this on another blog. Looks like fun!
1/2 c. Wild Berries (Red Jelly Beans)
1/2 c. Owl Rings (Cheerios Cereal)
1/2 c. Colored Flies (M&M’s)
1/2 c. Butterfly Wings (Fritos)
1/2 c. Cobwebs (Coconut)
1/2 c. Ants (Raisins)
1/2 c. Earth Worms (Chow Mien Noodles)
1/2 c. Squirrel nuts (Shelled Peanuts)
1/2 c. Bat Bones (Pretzels)
1/2 c. Bird Seed (Shelled Sunflower Seeds)
Mix all ingredients together in a large bowl. Makes 10 (1/2 c.) servings. A fun treat at Halloween time, thanksgiving time, or any time during the fall.
1/2 c. Wild Berries (Red Jelly Beans)
1/2 c. Owl Rings (Cheerios Cereal)
1/2 c. Colored Flies (M&M’s)
1/2 c. Butterfly Wings (Fritos)
1/2 c. Cobwebs (Coconut)
1/2 c. Ants (Raisins)
1/2 c. Earth Worms (Chow Mien Noodles)
1/2 c. Squirrel nuts (Shelled Peanuts)
1/2 c. Bat Bones (Pretzels)
1/2 c. Bird Seed (Shelled Sunflower Seeds)
Mix all ingredients together in a large bowl. Makes 10 (1/2 c.) servings. A fun treat at Halloween time, thanksgiving time, or any time during the fall.
Pot Roast
Chuck Roast
2 cans of cream of mushroom soup
1 envelope of onion soup mix
1 cup water
In the crock pot add the can soup and the dry soup mix. Stir in a the water. Let cook 6-8 hours. Enjoy!
2 cans of cream of mushroom soup
1 envelope of onion soup mix
1 cup water
In the crock pot add the can soup and the dry soup mix. Stir in a the water. Let cook 6-8 hours. Enjoy!
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