Low-Point, Low-Fat, Low-Cal, Low-Everything! - Page 11
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Thread: Low-Point, Low-Fat, Low-Cal, Low-Everything!

  1. #101
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    chocolate chip peanut butter pie

    POINTS | 6
    Servings | 10

    Ingredients
    1/2 cup reduced-fat peanut butter
    4 oz light cream cheese
    4 oz fat-free cream cheese
    12 oz fat-free sweetened condensed milk
    2 tbsp lemon juice, canned or bottled
    1 cup lite whipped topping, thawed if frozen
    5 tbsp mini chocolate chips
    6 oz Ready Crust 25% Less-Fat Graham Cracker Ready pie crust


    Instructions

    In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.

    Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Cover with clear plastic wrap and chill in refrigerator for at least 4 hours. (Note: If you prefer a firmer texture let it chill overnight.) Slice into 10 pieces and serve.

  2. #102
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    Apple Cinnamon Coffee Cake

    Baking Time: 25-30 minutes
    Serving Size: 1/16 cake
    Serves: 16

    Coffee Cake Topping
    1/2 cup SPLENDA® Granular
    1/2 cup all-purpose flour
    1/2 tsp. ground cinnamon
    1/4 cup reduced calorie margarine, melted (25% less fat & calories)

    Apple Layer
    2 medium Granny Smith apples, peeled, cored, and diced into 1/4" cubes
    2 tbsp. lemon juice
    1 tbsp. all purpose flour
    1/2 cup SPLENDA® Granular
    1 tsp. ground cinnamon
    2 tbsp. reduced calorie margarine (25% less fat & calories)

    Cake Layer
    1/2 cup softened reduced calorie margarine (25% less fat & calories)
    3/4 cup egg substitute at room temperature
    1 tsp. vanilla extract
    1 cup SPLENDA® Granular
    1 1/2 cup all-purpose flour, sifted
    1 tsp. baking soda
    1 tsp. baking powder
    1/2 cup fat-free milk at room temperature


    Preheat oven to 350° F. Spray 9x9x2" metal baking pan with vegetable cooking spray and set aside.

    Coffee Cake Topping
    In a medium bowl, combine SPLENDA® Granular, flour, cinnamon and margarine. Stir until well blended. Separate mixture into small clumps, approximately 1/4 teaspoon each and place on cookie sheet. Bake 8-10 minutes. Cool to room temperature. Crumble into fine, uniform texture. Set aside.

    Apple Layer
    In a medium bowl combine apple pieces and lemon juice. In small bowl, stir together flour, SPLENDA® Granular and cinnamon. Sprinkle over apples and stir until thoroughly mixed. Add melted margarine to mixture and stir until combined. Set aside.

    Cake Layer
    In a large mixing bowl, beat margarine with an electric mixer on high speed for 1 minute. Add egg substitute and beat on high for 1 minute. Add SPLENDA® Granular and vanilla, and beat on medium speed until thoroughly blended, about 1 minute.
    In medium bowl, stir together flour, baking soda and baking powder.
    Add 1/2 cup of the flour mixture into the margarine/egg mixture. Beat on low speed until ingredients are blended.
    Add 1/4 cup fat-free milk to above mixture. Beat on low speed until ingredients are blended.
    Add another 1/2 cup of the flour mixture to above mixture. Beat on low speed until ingredients are blended.
    Add remaining fat-free milk to mixture. Beat on low speed until ingredients are blended.
    Add remaining flour mixture to the mixture. Beat on low speed until ingredients are blended.
    Spread batter evenly into prepared pan. Spread apple layer evenly over cake layer. Sprinkle topping over apple layer and press in lightly.
    Bake 45 minutes or until toothpick comes out clean when inserted into the center of cake. Serve warm or at room temperature.



    Nutrients Per Serving
    Serving Size
    2.2 oz (63g)
    Calories 140
    Dietary Fiber 1 g
    Total Fat 7 g

  3. #103
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    chicken fajitas

    POINTS | 7
    Servings | 4
    Preparation Time | 15 min
    Cooking Time | 10 min

    Ingredients
    8 medium fat-free flour tortilla(s), regular or whole wheat
    2 tsp olive oil
    1 pound marinated chicken breast strips
    1 pound frozen peppers and onions, or other frozen fajita vegetables
    1/2 cup fat-free sour cream
    1/2 cup salsa

    Instructions

    Preheat oven to 300ºF.

    Wrap tortillas in foil. Bake until warm, about 10 minutes.

    Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and sauté until cooked through, stirring frequently, about 3 to 5 minutes. Transfer chicken to a serving plate, cover with foil and transfer to oven to keep warm.

    In same skillet over medium-high heat, sauté frozen vegetables until tender-crisp, about 3 minutes. Serve chicken and vegetables with warm tortillas, sour cream and salsa. Yields about 2 tortillas, 3 ounces chicken, 1/2 cup vegetables and 2 tablespoons each sour cream and salsa per serving.

  4. #104
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    15-minute skillet "cassoulet"

    POINTS| 8
    Servings | 4
    Preparation Time | 15 min
    Cooking Time | 15 min

    Ingredients
    2 serving cooking spray (5 one-second sprays per serving), or enough to coat skillet
    1 medium onion(s), chopped
    1 medium garlic clove(s), minced
    8 oz Louis Rich Turkey Polska Kielbasa, or similar item, sliced 1/4-inch thick
    1/4 tsp dried thyme
    3/4 cup canned chicken broth
    30 oz canned great northern beans, rinsed and drained
    1 1/2 tbsp canned tomato paste
    1/2 cup dried bread crumbs

    Instructions

    Preheat broiler.

    Coat a nonstick ovenproof skillet with cooking spray and heat. Add onion, garlic and kielbasa and sauté until onion is tender, about 3 to 4 minutes. Add thyme, broth, beans and tomato paste; simmer 10 minutes.

    Sprinkle bread crumbs over beans. Place skillet under broiler until bread crumbs are browned, about 30 seconds. Yields about 1 3/4 cups per serving.

  5. #105
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    pasta alfredo

    9 POINTS
    Servings | 2
    Preparation Time | 10 min
    Cooking Time | 12 min


    Ingredients
    5 oz uncooked linguini
    1 1/2 oz cooked canadian-style bacon, chopped
    1 small onion(s), red, finely chopped
    2 medium garlic clove(s), crushed
    6 tbsp vegetable broth
    1/2 cup fat-free evaporated milk
    1 tsp cornstarch
    1 tbsp water
    3/4 oz grated Parmesan cheese
    2 tbsp chives, chopped
    1/8 tsp black pepper, or to taste

    Instructions

    Add pasta to large pot of boiling water; cook, uncovered, until tender, drain.

    Return pan to heat; cook onion and garlic, stirring, until onion is soft. Stir in broth and milk. Bring to a boil, stir in combined cornstarch and water. Simmer, uncovered, until thickened slightly, about 5 minutes.

    Just before serving add pasta and cheese to sauce. Cook, stirring, until cheese is melted, about 2 minutes.

    Serve pasta topped with bacon, sprinkle with chives and pepper. Serve this dish with a large garden salad on the side.

  6. #106
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    spaghetti amatriciana


    POINTS | 6
    Servings | 4
    Preparation Time | 20 min
    Cooking Time | 10 min

    Ingredients
    1 tbsp olive oil
    4 oz Canadian-style bacon, diced
    1 large onion(s), finely diced
    1/4 tsp red pepper flakes
    2 cup canned tomatoes, chopped
    8 oz uncooked spaghetti, cooked al dente, water reserved
    1/8 tsp table salt, or to taste
    1/8 tsp black pepper, or to taste

    Instructions

    Heat oil in a nonstick skillet. Cook bacon until browned. Stir in onion and cook until lightly browned. Stir in red pepper flakes and tomatoes.

    Toss hot spaghetti and 1/4 cup of reserved pasta cooking water with tomato sauce. Season with salt and pepper. Yields 1 1/2 cups per serving.

  7. #107
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    HASH BROWN CASSEROLE

    32 ozs frozen hash browns, thawed
    1/2 c onions, chopped
    10 3/4 ozs low-fat cream of mushroom soup
    1/3 c honey
    1 tsp salt
    1 tsp black pepper
    1 pt fat-free sour cream
    1 c fat-free cheddar cheese, shredded
    1/4 c reduced fat margarine, melted
    1 c corn flake

    1. Preheat oven to 350.
    2. Prepare a 9 x 13" pan with cooking spray; set aside.
    3. Combine hash browns, onions, soup, honey, salt, black pepper, sour cream, and cheese in a large mixing bowl. Mix well.
    4. Spoon mixture into prepared pan.
    5. Combine melted margarine and corn flakes in a small bowl. Stir together.
    6. Top evenly over casserole.
    7. Bake for 45 minutes.

    12 servings; 182 Calories, 2g Fat, 7g Protein, 38g Carbohydrate, 4mg Cholesterol, 400mg

  8. #108
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    apple pie

    Now | 4 POINTS
    Servings | 8
    Cooking Time | 50 min

    Ingredients
    1 cup all-purpose flour
    2 tsp sugar
    3 tbsp reduced-calorie margarine, chilled and cut up
    2 tbsp water, or more if necessary
    4 medium apple(s), McIntosh, peeled and thinly sliced
    1/4 cup sugar
    1 tbsp cornstarch
    1/2 tsp ground cinnamon
    1/3 cup uncooked old-fashioned oats
    5 tbsp all-purpose flour
    2 tbsp sugar
    2 tbsp reduced-calorie margarine, melted

    Instructions

    Preheat oven to 400ºF.

    To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.

    To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.

    To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.

    Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.

  9. #109
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    sautéed apples with butterscotch-custard sauce

    POINTS | 3
    Servings | 4


    Ingredients
    1 serving cooking spray (5 one-second sprays per serving), butter-flavored
    4 medium apple(s), cored and thinly sliced (unpeeled)
    1 1/4 oz frozen apple juice concentrate (undiluted), thawed (about 2 tbsp)
    3 tbsp dark brown sugar
    2 tsp margarine
    2 tsp cornstarch
    3/4 cup fat-free half-and-half cream

    Instructions

    Coat a large skillet with cooking spray. Add apple slices and sauté over medium heat, stirring frequently, until lightly browned, about 5 minutes. Add apple juice concentrate and simmer until juice is absorbed, about 2 to 3 minutes; set aside over very low heat.

    Meanwhile, combine sugar and margarine in a heavy-bottomed pot. Cook over low heat until sugar melts, stirring frequently, about 2 minutes.

    In a small bowl, stir together cornstarch and 2 tablespoons of half-and-half until smooth; add remaining half-and-half and pour cornstarch mixture into melted sugar. (Note: Be careful of splattering because the mixture may sizzle.) Cook over medium heat, stirring constantly, until mixture is thickened and smooth, about 2 minutes. Yields about 1 cup of apple slices and 2 tablespoons of sauce per serving.

  10. #110
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    golden spoon recipe: Cauliflower Lasagna

    POINTS | 4
    Servings | 4
    Cooking Time | 30 min

    Ingredients
    16 oz frozen cauliflower
    1 1/2 cup Classico Tomato And Basil Pasta Sauce, or other brand
    1 cup part-skim mozzarella cheese, shredded
    1/2 cup Kraft Pizza Shredded Four Cheese, or other brand
    1 tbsp grated Parmesan cheese

    Instructions
    Cook cauliflower in microwave according to package instructions (but do not add water).

    In a lasagna pan, layer ingredients in the following order: 1/4 cup of tomato sauce, 1/2 of cauliflower, 1/2 cup of tomato sauce, 1/2 cup of mozzarella, remaining cauliflower, remaining tomato sauce, remaining mozzarella, pizza cheese blend. Sprinkle with Parmesan.

    Bake for 20 minutes until cheese is melted and lasagna is heated through. Slice into 4 pieces and serve.

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