Lovely Losers July 2008
Pumpkin Bread from The Healthy College Cookbook
everyone LOVES this bread
2 eggs, beaten
1 cup sugar
1/4 cup vegetable oil
1/4 cup applesauce
1 10 can pumpkin pie filling
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1. Preheat oven to 375
2. In a bowl, combine eggs and sugar. Mix in the oil and applesauce. Add the pumpkin filling and mix thoroughly.
3. In a separate bowl, combine the dry ingredients. Add to the wet ingredients and mix thoroughly.
4. Pour into a greased loaf pan. Bake for 1 hour.
Pasta with beans, tomatoes, basil, and sausage from Better Homes and Gardens
1 can white beans, drained
1 can diced tomatoes
1 package low fat kielbasa sausage
1/4 cup chopped fresh basil
1/2 pound penne pasta
Cook the pasta according to directions.
In a skillet, brown the sausage. Add the tomatoes and beans and heat through. Add the basil at the last minute. Toss together with the pasta and serve.
Basil Chicken and Vegetables Stirfry with Rice Noodles
not sure where I got this recipe
3 oz rice noodles or thin spaghetti, broken
12 oz chicken breast, cooked
1/2 cup chicken broth
2 Tablespoons soy sauce
2 Tablespoons fresh basil or 2 teaspoons dried
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon tumeric
1 Tablespoon cooking oil
2 carrots, sliced thin
1 head of broccoli, cut into florets
1 red pepper, chopped
1/4 cup cashews, optional
Cook noodles according to directions. Cook chicken and cut into bite size pieces (I poach it in water). Set both aside.
For sauce, combine chicken broth, soy sauce, basil, cornstarch, red pepper flakes, tumeric. Set aside.
Heat oil over medium high heat. Add veggies and cook until tender-crisp or to your liking.
Add chicken and sauce. Cook until sauce is thickened and bubbly. Serve over noodles. Top with cashews if desired.
Hoisin Salmon from PBS cooking show
1/2 cup hoisin sauce (on Asian food aisle)
2 Tablespoons honey
2 Tablespoons orange juice
Preheat oven to 450. Mix sauce and baste salmon using half of sauce. Cook until halfway done and baste with other half. Cooking time will depend on the thickness of your fish.
Black bean salsa
I made this one up
1 can black beans, drained and rinsed
1 can diced tomatoes, partially drained
1/2-1 jalepeno, diced fine
1/2 red onion, diced fine
about a cup of frozen corn
Mix it all up and serve with tortilla chips. Simple but delicious!
August Shrinking Sunbeams
Garden Taco Rice
1 lb ground beef or turkey (vegitarian "meat" works too)
1 (28 oz) can diced tomatoes
½ cup chopped onion
2 cups Instant Rice (uncooked)
1 pkg Taco Seasoning Mix
1 ½ cup thinly sliced zuchinni
1 ½ cup of water
1 (15oz) can corn (drained)
Shredded C heese (I like Mexican Blend)
In large skillet brown and drain meat and onions. Stir in remaining ingredients except rice and cheese. Bring to boil and stir in rice. Reduce heat to low. Cover and simmer 5-7 minutes until liquid is absorbed. Stirring occasionally until liquid is absorbed. Remove from heat and fluff with fork. Sprinkle cheese on top. (For more juice add one 8oz can of tomato sauce. I usually do this if I’m putting it in the crock pot to take to a potluck.) Serve with Tortilla Chips.
It makes a LOT of food, but can be frozen in smaller portions.
Veggie Pizza (pampered chef??)
Press 2 pkgs of cresent rolls onto a jellyroll pan
Bake 10 minutes at 350
Mix 12oz creme cheese, 1 cup of mayonaise or miracle whip, 1 pkg of ranch dressing in a bowl.
Spread mixture over cooled crust.
Cover with chopped veggies. (I like broccoli, cauliflower, and carrots) and Shredded cheese)
(This recipe can be made with all low fat and light ingredients and tastes great, also I like it the second day best)
Both these recipes have more veggies than I would ever volunteer to eat if they weren't disquised as good food!
Just Live in Health
Easy Turkey Manicotti From Cooking for the Rushed, The Healthy Family By Sandi Richard
~Preheat oven 375 F
~Brown 1lb ground turkey and add 1/2tsp MrsDash Table Blend, 1 tsp curry powder, 1/2 tsp pepper. Once meat is cooked add 1 can cream of mushroom soup, 1/4 can of milk and mix.
~Spray a lasagna or cake pan with cooking spray. Spoon meat mixture in to uncooked manicotti noodles. When all shells are filled spoon 1 tub of cottage cheese over and pour 1 jar of your favourite pasta sauce over the top. Cover tightly with tin foil and bake for 50 minutes.
This is one of my family's absolute faves!!!
Amazing Chicken Stew on Rice From Cooking for the Rushed, The Healthy Family by Sandi Richard
~Combine rice and water in a large microwave safe pot or casserole dish (1.5 C basmati rice and 3 C water) and cook on high for 10 minutes, then on medium for 10 minutes.
~Spray a large heavy stove-top pot with cooking spray. Cut chicken (1lb of skinless boneless breasts) in to bite size pieces and cook at med-high until meat is no longer pink.
~Add 1 tsp lemon pepper, 1/2 tsp fresh pepper, 1/4 tsp Mrs Dash Garlic and Herb, 2 tsp worcesterhire sauce. And stir.
~Add 1 chopped onion, 3 stalks of sliced celery, 12 sliced mushrooms, 3 cups frozen broccoli, and 2 cups of frozen baby carrots
~Add 1 can cream of chicken soup, and 1 cup water and stir
~Simmer approximately 15 minutes and serve over rice.
Yum!!! I really like the flavour of the lemon pepper.
Hot Beef and Pasta Again, from Cooking for the Rushed, The Healthy Family by Sandi Richard
~Cook 2 Cups of whole wheat spiral pasta
~Heat 1tsp sesame oil in a large nonstick fry pan or wok at med-high
~Cut 1lb flank steak in to thin strips and cook in oil
~Add 1/2 slivered onion, 5 sliced mushrooms, 1tsp prepared garlic, 1/2 tsp ginger powder, 1/2 tsp red crushed chilies, 1/2 cup teriyaki sauce, 1/4 cup vegetable juice, 1/2 red pepper sliced, 1/2 yellow pepper sliced, 2.5 cups frozen broccoli florets
~Drain water from cooked pasta and add to pan and stir.
You can substitute the beef with chicken. I've not made it with chicken so can't say how it taste.
"Dutch" Soup Family recipe from my mil, dh calls it "Dutch Sunday Soup"
~In a large pot mix 4 cups of water, 2 beef boullion cubes, 1 package of Knoor Vegetable Soup mix.
~Add chopped onion, cut up green and red peppers, carrots, celery, and any other type of veggie you like.
~Toss in frozen meatballs (you can make it healthier by using turkey meatballs).
~Cook on high until boiling and then lower temp to simmer.
~Approximately 10-15 minutes before serving add a handful or two of extra fine egg noodles.
This tastes better when it's been able to simmer for a long time, or the next day!
Baked Sweet Potatoes
This one is super simple and my family now prefers this over regular potatoes! You just peel and cut sweet potatoes in to chunks. Place in a baking pan and drizzle with olive oil and pepper. Bake at 350 F until potatoes are tender.
I haven't made this in ages so I don't remember some of the temps. but
slice a pocket in them, stuff with low fat cheese and spices
November Knockouts Team
This one is Diabetes Friendly and really simple!
• 6 cups water
• 4 skinless, boneless chicken breasts
• 1 onion, chopped
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can ranch-style beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can white hominy
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
• 1 (1 ounce) package ranch dressing mix
1. Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
2. Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.
I have also baked wheat tortillas in the oven for about 5 minutes (I cut into small strips first) and then they make like chips that I add on top but they're much healthier than chips. Oh and if you wanted to add low fat cheese on top, I'm sure you could! Oh and that recipe makes a TON! You could feed a party or freeze and have left overs (it's just as good or better reheated)
Mexican Chicken Salad
I also love to do grilled chicken salads. As a twist, I do a mexican grilled chicken salad which I LOVE! I use a bed of romaine lettuce, I grill chicken breasts with a few seasonings (whatever your typical preference is) and I add salsa on top! Yum! Oh and you could also add some of the tortilla strips that I make for the tortilla soup to give it crunch!
DH loves this one and he's really not into healthy food if you know what I mean!
(makes 6 servings)
1 10-ounce Italian thin pizza crust like Boboli
3 tablespoons chili sauce
1 tablespoon balsamic vinegar
2 cups chopped white meat chicken (about 2 chicken breasts)
2 Roma tomatoes, chopped
3 ounces (3/4 cup) shredded 50% less fat cheddar cheese
5 black Greek olives finely chopped
1. Preheat oven to 450°F. Preheat a pizza stone in the oven. Place the pizza crust on the stone for two minutes and then remove.
2. Combine the chili sauce and vinegar, then spread onto the crust. Top with chicken, tomatoes, cheese and olives. Bake until the cheese melts, about 10 minutes. Cut into 6 pieces and serve.
Per Serving: 200 calories (17% calories from fat), 3.5 g total fat (1 g saturated fat), 13 g protein, 27 g carbohydrate, less than 1 g dietary fiber, 15 mg cholesterol, 770 mg sodium, 82 mg potassium
Exchanges: 1 very lean protein, 2 carbohydrate (bread/starch)
I usually substitute olives with mushrooms cause dh and I are not huge olive fans.
I'm loving my summer vacation and my little beach beauty!
OK, finally dug out my recipe box:
COUSCOUS CHICKEN SALAD (from Cooking Light - one of DH's absolute faves)
- 1 1/2 cups fat-free chicken broth
- 12 oz skinless boneless chicken breasts
- 1 10-oz package couscous
- 1 cup chopped fresh basil
- 1/4 cup extra virgin olive oil
- 3 Tbsp. sherry vinegar
- 3/4 tsp. salt
- 1/4 tsp. black pepper
- 1 garlic clove, minced
- 1 1/2 cups halved cherry tomatoes
- 1 cup sliced green onions
- 1 15 1/2 oz can chick peas, drained and rinsed
Bring broth to a boil in a medium saucepan. Add chicken, cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken with a slotten spoon and set aside. Cool slightly and coarsely chop. While chicken cools, add couscous to broth - stir well. Cover and let stand 10 minutes. Place couscous in large bowl, and cool completely. Fluff with fork. Stir in basil and next 5 ingredients (through garlic). Add chicken, tomatoes, onions, and chick peas, and toss gently. Cover and refrigerate at least 2 hours or overnight. Makes 8 1-cup servings.
PARMESAN CHICKEN CUTLETS (Weight Watchers recipe - 3 points per serving)
- 1/4 cup grated Parmesan cheese
- 2 Tbsp. Italian-style dried bread crumbs
- 1/8 tsp. paprika
- 4 (4-oz) skinless, boneless chicken breasts.
Preheat oven to 400F. In resealable plastic bag, combine cheese, crumbs, and paprika; shake well. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides. Arrange on nonstick baking sheet; bake until chicken is cooked through, 20-25 minutes.
SAUCY CHICKEN (Weight Watchers recipe - 4 points per serving)
- 2 cups chicken broth, divided
- 1/4 cup seasoned flour (flour mixed with a dash of salt and pepper)
- 4 (4-oz) skinless, boneless chicken breasts
- 1 can (16 oz) stewed tomatoes
- 3-4 scallions, chopped
Pour 1/2 cup of the broth into a wide bowl; place flour mixture on plate. Dip each chicken breast in broth, then flour, turning to coat all sides. Spray 10- or 12-inch nonstick skillet with nonstick cooking spray; cook chicken over medium heat, turning once, until browned on both sides. remove chicken from skillet; set aside. Add any remaining flour to skillet; cook, stirring constantly, until browned. Slowly stir in 1/4 cup of the broth; cook until thickened. Gradually stir in remaining broth; cook, stirring constantly, until slightly thickened. Add tomatoes and scallions to skillet; bring to a boil. Reduce heat to low; return chicken to skillet and simmer until cooked through, about 10 minutes.
SEAFOOD GUMBO (family recipe, about 6 WW points per serving)
- 2 cloves garlic
- 8-10 pods okra
- 2 lbs shrimp, shelled, de-veined, and cut in half (not pre-cooked)
- 12-16 oz crabmeat (or imitation crabmeat)
- 1/3 cup shortening (I just use some olive oil)
- 1 1/3 cup green onions and tops, chopped
- 10 cups chicken or fish stock (I use fat-free chicken broth)
- 2 cups canned tomatoes - drain, chop & save liquid (I just use pre-diced)
- 1/4 tsp red or cayenne pepper
- 6-8 shakes tobasco sauce
- 1 Tbsp file powder (I can never find this, so I skip it)
- 3/4 bay leaves
- 2 Tbsp Old Bay seasoning
- 1 cup (dry) Uncle Ben's converted rice, cooked (I like to use orzo pasta)
Saute okra in grease until it appears dry. Stir constantly. Add onions, garlic, salt, and pepper. Saute another few minutes. Add liquid, tomatoes, bay leaves and seafood seasonings. Cover and simmer 10-15 minutes. Add raw shrimp and cook about 5 minutes. Add crab and other seasonings. Add cooked rice and stir. Turn off heat and let cool on stove, then refrigerate until next day. When reheating, allow to reheat slowly, just until ready to serve - don't overcook shrimp.
BARBECUE-FLAVORED ONION RINGS (Cooking Light)
- 3 Tbsp. all-purpose flour
- 1 Tbsp. sugar
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. paprika
- 1/4 tsp. ground allspice
- 2 large eggs, lightly beaten
- 1 pound Vidalia or other sweet onions, cut into 1/4-inch thick slices and separated into rings (about 2 large onions)
- 1 1/2 cups dry breadcrumbs, divided
- Cooking spray
Preheat oven to 450F. Combine flour, sugar, chili powder, cumin, salt, paprika, allspice, and eggs in a large bowl. Dip onion rings in flour mixture. Place half of onion rings in a zip-top plastic bag; add 3/4 cup breadcrumbs, shaking bag to coat onion rings. Repeat procedure with remaining onion rings and remaining 3/4 cup breadcrumbs. Arrange onion rings in a single layer on 2 baking sheets coated with cooking spray. Lightly coat onion rings with cooking spray. Bake at 450F for 5 minutes. Rotate pans on racks; bake 5 minutes. Turn onion rings over; lightly coat with cooking spray and bake 5 minutes. Rotate pans and bake 5 minutes or until crisp. Serve immediately.
Here's some of my favorites, and I'll be back to add in more.
The first one is a whole meal in itself, and I sometimes add in some cooked ground turkey to have meat or you could use lean ground beef too- I use about 1/2 to 1 pound of the ground meat into a batch of this pastitsio. It came from a lite cookbook set that I use a lot and really like.
2 TB veb. oil
1 lg eggplant, peeled, cut inot 1 inch cubes (I used a mix of eggplant, ground turkey, and ground lamb) for my doubled batch, I used one whole egglplant, 1/2 pound ground turkey and 1/2 pound ground lamb).
1/2 cup chopped onion
I added 6 cloves garlic
1/2 cup (I used 1 can) tomato paste (used the no sodium added kind)
1/2 cup dry white wine
1/4 tsp ground cinnamon (couldn't find this, used apple pie spice)
1/2 tsp ground allspcie
1/2 tsp dried oregano (used part oregano, part italian spices)
4 eggs, beaten, I used 2 whole eggs, and 3 whites
1 1/3 cups low-fat cottage cheese (I used 1/2 container, aprox. 1 cup )
2 tb grated parmesean cheese
2 cups cooked macaroni (used whole-wheat, Omega 3 added pasta)
the night before, I cooked up the ground meat and let it drain, and put it in the fridge to use later.
in a skillet, on medium, put the oil, onion, garlic, eggplant. Cook 10 minutes, reduce heat to low.
add in tomato paste, wine, and spices. Cover an dsimmer 15 minutes (or longer)- I added in extra spaghetti sauce and water, it got very thick.
preheat overn to 350
combine eggs and cheese in bowl.
spray cooking pan with pam
layer - 1/2 eggplant mixture, then macaroni, cheese, remaining eggplant
bake, uncovered 30 minutes- let stand until setup (about 10-15 minutes)
1 lb ground turkey ( I used a 20 oz ground turkey breast package)
1 cup chopped onion
1 cup chopped pepper
1/2 cup chopped fresh mushrooms (called for 4 oz can mushrooms)
1 1 lb can diced tomatoes, drained (reserve liquid)
1 TB + 1 tsp oil (I used olive oil, called for veg. oil)
2 cloves garlic
1 tsp dried oregano (I used spring of fresh oregano, 1 1/2 TB garlic spices, and 1 tb of garlic bread spices mix)
1 TB all-purpose flour- in place of the flour I used 1 can tomato paste and about 1/2 cup left-over spaghetti sauce.
I also added in a can of drained pinto beans, but I was wishing I had some lentils handy to use instead.
I did this a little different from the directions-
I cooked the meat, then set it aside to drain
Heat up the olive oil- cooked the onion, pepper, and Garlic (I used dried spices instead), cook about 10 minutes, until tender.
Add back in turkey, and spices to the pan.
I added in the spaghetti sauce and tomato paste, and liquid from the tomato can here at well. Simmer 15 minutes.
the next recipe is from the June 2006 board: You could use less olive oil (or use part oil and part water) to make it lighter. I start with 1 TB and then add as I blend it until it's the right thickness
hummus12-ounce can of garbanzo beans, (chickpeas)
1 tablespoon tahini
1 tablespoon lemon juice
1 teaspoon finely chopped garlic
about 3 tablespoons olive oil
salt to taste
freshly ground black pepper
1. Drain and rinse the garbanzo beans.
2. Puree the garbanzo beans in a blender or food processor with the tahini, lemon juice and garlic.
3. With the machine running, add the olive oil slowly, until the hummus becomes thick and creamy.
4. Add salt and pepper to taste.
5. Serve with pita bread. (Store the remaining beans in a covered container in the refrigerator for up to 5 days.)
(recipe calls for flour here but I used the tomato paste instead).
I served this with steamed zucchini, bread, & baked potato (for dh) (it would also be good as a filling for stuffed zucchini or peppers mixing with brown rice and baked.
This next recipe came from a former team member who isn't participating in the challenge next time. It makes an easy beef meal, and would be a good change from the turkey for another meal.
Serves: Lots! Or you can 1/2 this recipe. But, it also freezes well
5-6 lbs Beef Roast (fat removed)
2 Pkgs. Dry Italian Seasoning Mix
Garlic Powder to taste
2 Cans of Beer
6 Beef Bouillon Cubes
Submarine or other such buns
Condiments of your choice
Put all ingredients (except buns/condiments) in a crock pot / slow cooker and cook covered over night on low heat; about 12 hours. Shred the beef (should be very tender) and serve on buns.
Optional: Au Jus can be served in small dishes for dipping (similar to French Dip) and/or provide condiments (mayo, butter, horse radish, onion, pickle, etc.).
Hint: Beef can be made ahead of time and frozen.
another of my favorites- you can also make this on the stove top if you prefer:
crock Pot Lentil Soup
1 pound dried lentils, sorted and rinsed
2 cans (14 1/2 oz each) vegetable broth
2 medium carrots, cut into 1/2" pieces
1 medium potato, peeled and cut into 1/2" pieces
1 medium onion, chopped
1 medium stalk celery, cut into 1/2" pieces, optional
4 cups water
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients together in a slow cooker.
Cover and cook on low heat setting 8-9 hours or high heat
for 3-5 hours or until lentils are tender.
Stir well before serving. 8 servings.
here's a bonus one from weight watchers I have tried it, but others have and have said it's a very good dessert at 3 points per slice
Light Key Lime Pie
1 low fat graham cracker crust
1/4 c. boiling water
1 3 oz. pkg lime jello
2 containers lite lime yogurt
1 small tub fat free whipped topping
Dissolve gelatin in boiling water. LET COOL. Stir in yogurt. Fold in whipped topping. Pour into the crust. Chill overnight.
3 point per slice recipe.
You can change the jello and yogurt flavors for other pies, orange, cherry, lemon, strawberry or raspberry etc.
Last edited by Bonita; 11-26-2008 at 05:35 PM.
I love the recipes from here! Most are so easy, and you can vary the ingredients to make them healthier.
Cheesy Chicken & Rice Casserole
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 50 minutes
Stand: 10 minutes
1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded (light) Cheddar cheese
Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.
Campbell's® Healthy Request® Chicken Mozzarella
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 20 minutes
Stand: 5 minutes
4 skinless, boneless chicken breasts halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
1/2 tsp. dried Italian seasoning OR dried oregano leaves, crushed
1/2 tsp. garlic powder
1/4 cup shredded mozzarella cheese
4 cups hot cooked corkscrew-shaped pasta, cooked without salt
Place the chicken in an 11 x 8-inch (2-quart) shallow baking dish. Stir the soup, Italian seasoning and garlic powder in a small bowl. Spoon the soup mixture over the chicken.
Bake at 400°F. for 20 minutes or until the chicken is cooked through.
Sprinkle the cheese over the chicken. Let stand for 5 minutes or until the cheese melts. Serve with the pasta.
Quick Chicken Parmesan
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 25 minutes
4 skinless, boneless chicken breasts
2 cups Prego® Traditional Italian Sauce *
1/2 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheese
4 cups hot cooked spaghetti
PLACE chicken in 2-qt. shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese.
BAKE at 400°F. for 25 min. or until done. Serve with spaghetti.
TIP: *Or use 2 cups Prego® Pasta Sauce with Fresh Mushrooms.
Quick & Easy Chicken, Broccoli & Brown Rice Dinner
From: Campbell's Kitchen
Prep: 5 minutes
Cook: 20 minutes
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts halves
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
1 1/2 cups uncooked instant brown rice *
2 cups fresh or frozen broccoli flowerets
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.
Stir the rice and broccoli in the skillet. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Hearty Chicken & Noodle Casserole
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 25 minutes
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium) *or other cream of ___ soup if you don't like mushrooms)
1/2 cup milk
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
1/4 cup grated Parmesan cheese
1/4 tsp. ground black pepper
1/2 cup shredded Cheddar cheese
Heat the oven to 400°F. Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.
Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese.
Tip: Easy casseroles like this one are a simple way to transform leftovers. Cooked chicken, turkey or ham will all work in this recipe.
Laura to Ty, the love of my life.
DS - Jaidyn ~ November 16, 2007
I love to bake so most of the recipes I have are breads and cakes but their healthy versions.
Apple Cupcakes - I just made these cup cakes for DS' birthday last week and they were yummy. No one even noticed that it was a low-fat version of cup cakes.
9 regular cupcakes or about 30 mini cupcakes / 350 degree oven1 cup unsweetened chunky applesauce1. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
2 cups all-purpose flour ( I did half regular and half whole wheat flour)
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup olive oil
1/4 cup apple juice
1 teaspoon vanilla
2. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and applesauce and mix to combine.
3. Combine the wet and dry ingredients until all ingredients come together.
4. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean. (If making in mini muffin pan bake for 15 minutes).
Spinach and lentil curry
1 15oz package of frozen spinach
1/2 cup green split bean lentils
1 tblsp grated coconut (optional)
1 tblsp curry powder
salt to taste
1 tsp olive oil
1/2 tsp cumin or mustard seeds
In a heavy pan or pressure cooker combine the frozen spinach, lentils, coconut, curry powder and 3 cups of water and cook till the lentils are soft and mushy (If cooking in pressure cooker then wait for 4 whistles). In a separate pot, heat olive oil and add cumin or mustard seeds and heat till they sputter. Then pour over the spinach and lentils. Add salt and mix.
We usually serve this with rice.
Zucchini bread (I made this recipe a few times this summer when we had a lot of zucchini -they disappeared really fast and no one noticed that this was the healthy version)
1 cup applesauce
2 cups white sugar
2.5 cups grated zucchini
2 teaspoons vanilla extract
3 cups whole wheat flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans.
In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.
I love the Hungry Girl website and cookbook. This is my favorite when I need a treat.
Death by Chocolate Cupcakes - (from Hungry Girl)
2 cups moist-style chocolate cake mix (half of an 18.25-oz. box)
Two 25-calorie packets diet hot cocoa mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. semi-sweet mini chocolate chips
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt
Place chocolate chips and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer to chill for 25 minutes. Preheat oven to 350 degrees. Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl. Whip batter with a whisk or fork for 2 minutes. Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups. Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan. Place pan in the oven, and bake for 15 minutes. Cupcakes will look shiny when done. MAKES 12 SERVINGS
Serving Size: 1 cupcake
POINTS® value 2*
I Can't Believe it's Not Sweet Potato Pie (from Hungry Girl)
1 large butternut squash (large enough to yield 2 cups mashed flesh)
1/2 cup Egg Beaters; Original
1/3 cup light vanilla soymilk
1/3 cup sugar-free maple syrup
1 tsp. cinnamon
1/4 cup SPLENDA; Granular
1 tsp. vanilla extract
2/3 cup miniature marshmallows
Preheat oven to 350 degrees. Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish. Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy. Allow to cook for 45 – 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool. Serves 4.
Serving Size: 1/4 recipe; approx. 2/3 cup
Kickin Cranberry Sauce (from Hungry Girl)
PER SERVING (1/3 cup): 63 calories, 1g fat, 20mg sodium, 13g carbs, 2g fiber, 8.5g sugars, 1g protein -- POINTS® value 1*
One 12-oz. bag whole cranberries
One 11-oz. can mandarin orange segments in their own juice
1 cup peeled and finely chopped apples
1 envelope (1/4 oz.) dry unflavored gelatin
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup Almond Accents in Original Oven Roasted
1/4 cup granulated white sugar
1/8 tsp. cinnamon
In a medium pot, combine cranberries, Splenda, and sugar with 1 3/4 cups water. Set stove to medium heat, cover pot, and bring to a boil.
Once boiling, reduce to a simmer and continue to cook for 10 minutes, uncovering to stir occasionally. Meanwhile, in a small dish, combine gelatin with 1/4 cup cold water, stir well and set aside.
Turn off heat and stir in gelatin mixture, stirring until dissolved and thoroughly combined. Stir in cinnamon and apples and mix well. Transfer mixture to a bowl, and refrigerate for at least 5 hours (overnight is best).
Once chilled and set, remove mixture from the fridge and give it a good stir. Drain juice from the can of orange segments. Roughly chop orange segments and drain any excess liquid from them. Slightly crush almonds so that they break into smaller pieces. Add chopped orange segments and almond pieces to the cranberry sauce, and mix thoroughly. Serve with lean turkey, pork, or chicken, or anything else you like cranberries with!
MAKES 12 SERVINGS
For the girl who needs a drink once in a while.....
Rockin' Razzy Rita (from Hungry Girl)
(Entire recipe: 105 calories, 0g fat, 5mg sodium, 2g carbs, 0g fiber, 0.5g sugars, 0g protein = 2 Points)
*1.5 oz. tequila
1/2 tsp. Crystal Light powdered drink mix, Raspberry Ice
5 oz. water
1 oz. lime juice
Optional: lime slice for garnish and salt or no-calorie sweetener for rim of glass
If desired, run some lime juice along the rim of the glass and dip into a dish of salt or sweetener. Combine all ingredients, mix well, and serve over ice. Or, for a frozen one, place all ingredients (dissolve Crystal Light in water first) in a blender with 1 cup crushed ice, and blend on high until well mixed. Optional: Garnish with a slice of lime. Serves 1!
HG's Oatrageous Chocolate Chip Pancakes (from Hungry Girl)
1/4 cup regular oats (not instant)
1/4 cup fat-free liquid egg substitute (like Original Egg Beaters)
2 tbsp. whole-wheat flour
2 tbsp. fat-free vanilla yogurt
2 tsp. semi-sweet mini chocolate chips
1/4 tsp. baking powder
1/4 tsp. vanilla extract
1 no-calorie sweetener packet (like Splenda)
4 sprays I Can't Believe It's Not Butter! Spray
2 tbsp. Fat Free Reddi-wip
Optional: sugar-free pancake syrup
In a small bowl, place all ingredients EXCEPT for the chocolate chips, butter spray, Reddi-wip and optional syrup. Add 2 tbsp. of water, and stir until thoroughly mixed. Then, fold in the chocolate chips. Bring a pan sprayed with nonstick spray to medium heat. Evenly pour half of the batter into the center of the pan to form 1 pancake. Once the pancake begins to look solid (after about 1 1/2 minutes), gently flip. Cook for an additional 1 to 1 1/2 minutes, or until both sides are lightly browned and the inside is cooked through. Plate and spray evenly with 2 spritzes of the butter spray. Repeat with the rest of the batter and butter spray to make your second pancake. If you like, drizzle with a little sugar-free syrup. Then, top with the Reddi-wip and enjoy! MAKES 1 SERVING
Serving Size: 2 pancakes with butter and whipped topping (entire recipe)
POINTS® value 4*