Veggie Mash

Ingredients:

3 medium potatoes (1 lb), peeled and cubed
1 cup coarsely chopped cauliflower
1/2 cup sliced carrots
1/4 cup light sour cream
1/4 tsp. salt
2 T. finely shredded Parmesan cheese

Directions:

1. In a medium pan cook potatoes, carrots, and cauliflower in enough water to keep covered for 15-20 min or until tender.

2. Drain vegetables and mash with a potato masher.

3. Add sour cream and salt. Continue to mash until well combined.

4. Season to taste with addition salt and pepper.

5. Top each serving with shredded Parmesan cheese. Serve.

Beef Nacho Casserole

Ingredients:

1 lb. lean ground beef
1 1/2 - 2 cups medium salsa
1 can (10 oz.) whole kernel corn, drained
1 cup fat free sour cream
1 packet taco seasoning
2 cups crushed tortilla chips
2 cups shredded cheese, Mexican blend

Directions:

Preheat the oven to 350 degrees F. Grease a 9 x 13 glass casserole pan.

In a large frying pan, cook ground beef until brown. Drain any grease from the pan.

Cook beef with taco seasoning, following package directions.

Add salsa, sour cream, and corn to the beef in the frying pan. Stir to combine.

Put one half of the beef mixture into the bottom of the prepared casserole pan. Put half of the tortilla chips and cheese on top. Add the second half of the beef mixture and top with remaining chips and cheese.

Bake uncovered at 350 degrees F for 20 minutes, or until cheese is bubbly and casserole is heated throughout.

VEGETARIAN option:

Instead of beef:

1 can black beans, drained
1 can white beans, drained

And:

1 1/2 - 2 cups medium salsa
1 (4 oz) can diced green chilies
1 can creamed corn, Do Not drain
1 cup fat free sour cream
1 packet taco seasoning
2 cups crushed tortilla chips
2 cups shredded cheese, Mexican blend

Porcupine Meatballs

Ingredients:

1 can Campbells Tomato Soup (10 3/4 ounce size)
2 soup cans of water
1/4 cup uncooked rice
1 to 1 1/2 lbs quality ground beef
1/3 cup finely chopped onion
salt & pepper to taste

Directions:

1. Mix meat, rice, onion, salt & pepper in a large bowl.
2. Form ping pong ball sized meatballs. Approx. 2 dozen.
3. In a large pan, mix soup and water over low heat.
4. Gently add meatballs to the soup.
5. Cook on low heat. Keep an eye on them because the soup and any stray rice will want to stick to the bottom of the pan.
6. When you stir, stir gently.

Note: After about 1 1/2 hours the mixture will thicken up and the rice will be cooked.

Stella's Cauliflower

Ingredient:

1 head of cauliflower
5 garlic cloves
1 T. vegetable oil
1 cup water
2 T. soy sauce

Directions:

1. Wash and trim any bad parts of the cauliflower and set aside.
2. Smash up some garlic cloves and saute them in the vegetable oil until golden.
3. Put the whole cauliflower into the pot with about a cup of water.
4. Add soy sauce.
5. Cover and simmer until tender.

Note: You can add the cauliflower head whole or you can trim it into florets.

Creamy Spaghetti Casserole

Ingredients:

1 lb lean ground beef
1 8 oz can tomato sauce
2 tsp salt
3 cups penne pasta
4 oz fat free cream cheese (softened)
1 tsp sugar
2 cloves garlic (minced)
1 cup reduced fat sour cream
1-2 cups grated cheese (parmesan, mozzarella, etc.)

Directions:

Brown ground beef while noodles cook.

Mix all ingredients together in casserole pan and top with grated cheese. Sometimes I mix 1 cup of cheese into the casserole and top with the other cup of cheese.

Bake at 350 degrees for 35 minutes, or until cheese is bubbly.

Note: You can mix the cream cheese and sour cream with the browned meat in the pan, that way the cream cheese melts more evenly.

Lewis' Awesome Chili

Ingredients:

1 cans black beans
1 can kidney beans
1 can garbanzo beans
1 can white beans
1-2 cans petite cut tomatoes (they make some with jalapenos or other flavors)
1 large onion, chopped
1 T chili powder
2 T cumin
1 tsp pepper
4 cloves garlic, chopped (or 2 heaping tablespoons minced garlic)


Directions:

1. Drain and/or rinse beans and add to crockpot.
2. Add tomatoes, spices, and garlic.
3. Cook on Low for 7-8 hrs. OR High for 4-6 hrs.

Note: If you do not use a crockpot, saute onions and garlic before adding them to the pot.

Tuna Noodle Casserole

Ingredients:
1 can Albacore tuna
12 oz bow tie noodles
1/2 cup slices olives
1 can cream of mushroom soup
1/4 cup non-fat milk
2 cups shredded swiss cheese

Directions:

1. Preheat oven to 350 degrees.
2. Cook noodles according to package. I prefer them al dente.
3. Combine soup and milk in a small bowl.
4. Drain water from tuna. Using a fork break up the tuna into smaller pieces. (You can do this while it is still in the can.)
5. Drain water from olives and measure out 1/2 cup.
6. Add tuna and olives to the soup mixture, stir until combined.
7. Once noodles are cooked, drain and put them into casserole pan.
8. Pour soup mixture over noodles and mix to evenly coat.
9. Add one cup swiss cheese and mix.
10. Sprinkle remaining cup of swiss cheese over top.
11. Bake until cheese is melted and bubbly. Approximately 20 minutes.

Grilled Pineapple and Coconut Sorbet

Ingredients

6 Tbsp toasted shredded coconut, sweetened
6 pineapple slices (fresh or canned)
1 Tbsp honey
1 1/2 cup coconut sorbet

Directions:

Heat up outdoor grill, stove-top grill pan, or George Foreman grill. (If using an outdoor grill, be sure that it is well cleaned.) Brush pineapple rings with honey. Grill until pineapple has light grill marks and is tender. Approximately 3 to 4 minutes per side. Place pineapple slice on plate, then top with 1/4 cup sorbet. Sprinkle each with 1 tablespoon of toasted coconut. Serve immediately.

To toast coconut: Spread shredded coconut evenly on a microwave-safe plate. Microwave on high for 30 seconds, then using a fork move the flakes around. Continue microwaving in 30 second intervals until some of the coconut begins to turn golden brown. Make sure to stir the flakes after each interval to prevent burning.

Zucchini Walnut Bread

Ingredients:

2 cups grated raw zucchini (unpeeled)
3 eggs
1 3/4 cups sugar
1 cup vegetable oil
2 cups flour
1/4 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
1 cup chopped walnuts

Optional: brown sugar

Directions:

Preheat oven to 350 degrees F. Grease 2 8x4 loaf pans.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add the zucchini and vegetable oil, mix well.

In a small bowl, beat eggs. Add vanilla and mix together. Add egg and milk mixture to the flour mixture. Add walnuts. Stir until just combined.

Pour into prepared loaf pans. (Optional: Sprinkle tops with a little brown sugar.)

Bake for 1 hour or until a toothpick comes out clean. Remove from the oven and allow to cool slightly before removing from pan and cutting.

Split Pea Soup

Ingredients:

2 cups (1 bag) split peas
8 cups water
1 - 1/2 cups cubed ham steak
1/2 tsp. minced garlic
1 medium onion, finely chopped
2 medium carrots, peeled and diced
1 - 2 Tbsp. olive oil
1 pinch oregano

Directions:

Cut up ham steak, onion, and carrots as listed above.

Heat olive oil in large stock pot. Saute ham and vegetables. Add garlic.

Rinse peas, drain. Add peas and water to stock pot. Mix and bring to a boil.

Reduce heat and simmer covered, until peas are tender.

Remove from heat and using a potato masher, gently mash the peas until the soup has a thick consistency.

Southwestern Lasagna

Ingredients:

9 uncooked lasagna noodles
1 lb ground beef
1 pkg taco seasoning
15 oz ricotta cheese
1 can chopped green chilis
2 eggs
30 oz spaghetti sauce
2 tsp cumin
1 can corn
1 can black beans (drained and rinsed)
3 cups Mexican blend cheese

Directions:

Heat oven to 375. Spray 13x9 pan. Cook noodles as directed on their box. Drain and rinse them with cold water.

In large skillet, brown beef. Drain and add taco seasoning and water as directed on its pkg. Simmer 5 minutes. Add beans and corn, stir to combine.

In small bowl, combine ricotta cheese, eggs and chilis. Mix well. In a medium bowl, mix spaghetti sauce and cumin.

To assemble, place 3 noodles on bottom of greased pan. Spoon 1/3 of the ricotta mix, 1/3 of each of the beef mixture, sauce, and cheese. Repeat the layers 2 more times.

Bake 40-50 minutes uncovered. Let stand 10 minutes.

Sweet Jalapeno Chicken

Ingredients:

4 large breasts
1 bell pepper (I used 1/2 green and 1/2 yellow)
2 medium onions
1 can (14.5 oz) diced tomatoes with jalapenos
3 Tbsp. olive oil
2-3 Tbsp jalapeno pepper jelly
1/2 tsp. crushed red peppers
salt and pepper

Directions:

1. Cut chicken breasts across the grain into thin strips (1/4 inch thick). Set aside.
2. Thinly slice peppers and onions.
3. In a large skillet, heat 2 Tbsp olive oil over medium heat. Add onions and peppers, stirring frequently until onions are translucent and soft. Remove and set aside.
4. Put remaining 1 Tbsp. olive oil in pan and add chicken pieces. Cook chicken over medium heat until slightly brown. Salt and pepper to taste.
5. Add jalapeno pepper jelly to chicken and stir to coat.
6. Return cooked onions and peppers to the skillet with chicken. Also add the can of tomatoes. Stir to combine.
7. Cover and simmer over medium-low until hot throughout.

Dubliner Au Graten Potatoes

Ingredients:

8 medium sized potatoes (I used Yukon Gold)
4 cups Dubliner cheese, grated
1/4 cup butter
2 1/2 Tbsp Wondra flour
2 cups milk
1/2 tsp. garlic powder
1 Tbsp. chopped, dehydrated onions

Direction:

1. Preheat oven to 350 degrees. Grease an 11 x 15 glass casserole pan.
2. Bring a large pot of water to a boil.
3. Peel and rinse, then thinly slice the potatoes (1/4 in thick).
4. In a large saucepan, melt butter over medium-low heat. Once melted, add flour while stirring to combine.
5. Increase stove temperature to medium and add the milk, onions, and garlic powder. Stir constantly until slightly thickened.
6. Add 2 cups of grated cheese and stir until cheese is completely melted.
7. Once potatoes are cooked (firm but not crunchy) put them into prepared casserole dish.
8. Pour sauce over potatoes and gently mix to coat.
9. Sprinkle remain grated cheese over potatoes. Place in oven and bake until sauce is bubbly and cheese is slightly brown.

Cream Cheese Frosting

Cream Cheese Frosting

Ingredients:

1 8oz reduced-fat cream cheese (Neufchatel), softened
1/2 cup butter, softened
2 tsp. vanilla
4 cups powdered sugar
2-4 tsp. fat-free milk

Direction:

In a medium bowl, beat cream cheese, butter, and vanilla with an electric mixer. Beat on medium speed until light and fluffy.

Gradually add the powdered sugar, beating well. If necessary, add milk a little at a time to reach the consistency that you need.

Apple, Gorgonzola, and Walnut Pizza

Makes 4 large flatbreads

Ingredients:

1 batch of your favor pizza dough (I used Trader Joe's)
2 apples, sliced thinly (Granny Smith=tart, Gala=sweet)
1 cup gorgonzola cheese crumbles
1/3 cup candied walnuts, broken into pieces
¼ cup extra virgin olive oil
shaved or shredded parmesan cheese
1 cup baby arugula leaves
flour, for dusting

Directions:

If using cold, refrigerated dough, let the dough balls relax and warm up on the counter for 30 minutes before trying to roll or stretch it out (it’s hard to work cold dough.) If using room-temp pizza dough, you may proceed to the next step.

Dust surface of dough and work surface with flour. Divide dough into 4 equal pieces. Using your hands, carefully stretch each ball into a long, thin, oval shape. The thinner you can get the dough without tearing it, the better. You can use rolling pin if your dough is still chilly. If the dough is difficult to stretch or roll, let it sit for 10 minutes. Repeat with remaining dough balls. Cover loosely with a towel.

About 20 minutes before you start baking preheat your oven and your baking sheet or stone. Use the preheating temp. suggested for the dough you are using.

You will cook 2 pizzas at a time. (I recommend gently pricking the dough's surface with a fork in a few places. This will help prevent the dough from puffing up too much.)

Remove the hot baking sheet or stone from the oven and set your flatbreads on it, side by side. You will need to work quickly and carefully. Brush the surface with olive oil. Lay apple slices out on the flatbread, sprinkle gorgonzola cheese crumbles on top, and top with candied walnut pieces. Bake in the oven for 7-10 minutes until the top and bottom of flatbread are golden brown. Watch them carefully, as they can start to burn! Remove and repeat for remaining 2 flatbreads.

Optional: Top with baby arugula leaves and some parmesan cheese.

Oatmeal Jam Bars

Ingredients:

3/4 cup butter (softened)
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1 cup packed light brown sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 (10 oz) jar fruit preserves, any flavor

Directions:

1. Preheat oven to 400 degrees.
2. Grease 9x13 glass baking pan.
3. In a large bowl, cream butter and brown sugar together until smooth.
4. In a separate bowl combine flour, oats, salt, and baking powder. Add to the creamed mixture.
5. Press half of the mixture into the bottom of the prepared baking pan.
6. Spread the jam over the bottom crust.
7. Sprinkle remaining mixture over the jam layer.
8. Bake at 400 degrees for 20-25 minutes or until lightly browned.
9. Allow to cool before cutting into squares. Enjoy!

Source: My mother.

Corn Spoon Bread

Ingredients:

1/2 cup butter (melted)
1 pkg. Jiffy corn muffin mix
2 eggs
1 can creamed corn
1 can whole kernel corn
1 cup low fat sour cream

Directions:

1. Preheat oven to 350 degrees.
2. Grease 8x8 glass pan.
3. Combine butter and corn in prepared baking dish.
4. Stir in sour cream.
5. Beat eggs in a separate bowl. Then add to baking dish along with corn muffin mix. Stir well.
6. Bake for 45 minutes or until center is firm and top is golden brown.
7. Serve hot. Enjoy!

Source: GGma (Martha Allen)

Turkey Mini Meat Loaves

Ingredients:

For meat loaf:
1 small yellow onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 stalk of celery, coarsely chopped
2 chipotle peppers (canned in adobo sauce)
1 package extra lean ground turkey breast
1/2 cup quick cooking oats
2 egg whites

For topping:
1/4 cup ketchup (or sugar free ketchup)
1 tablespoon chipotle pepper adobo sauce (from canned peppers used in meatloaf)
1 tablespoon brown sugar (or brown sugar substitute)

Instruction:

1. Preheat oven to 350 degrees.
2. If you have a food processor, combine onion, carrots and celery, pulse until finely chopped. Then add chipotle peppers and pulse until just combined. If you do not have a food processor, finely chop these ingredients with a knife.
3. In a large bowl, combine the ground turkey with the pepper and vegetable mixture.
4. Add the egg whites and oats. Gently mix until combined.
5. Lightly coat a standard muffin pan with non-stick cooking spray.
6. Using a 1/3 cup measuring cup, scoop meat loaf mixture into 9 spots of a muffin pan.
7. Bake for 20 minutes.
8. While they are baking, combine all of the topping ingredients in a small bowl. Set aside.
9. Remove meat loaves from the oven and spoon the topping over each meat loaf.
10. Place the meat loafs back into the oven and continue baking for an additional 5-10 minutes or until meat loaf is firm and the internal temperature reaches 170 degrees.
11. Let meat loaf stand for 5 minutes before serving.

Serving: 9 mini meat loaves.
WW: 2 points per loaf

Source: Jennie-O

Garlic Dressing

Ingredients:

2 large cloves of garlic, peeled and finely chopped (you can use less garlic)
1 c fat free sour cream
1 c light mayo
1/4 2% milk
1 Tbsp parsley
2 Tbsp soy sauce
1/2 tsp salt
1/2 tsp pepper

Instructions:

Combine all ingredients in a bowl and mix well. Refrigerate overnight for best results.

Servings: 16 (2 Tbsp ea)
WW points: 1

* Great as a veggie dip, substitute for mayo in egg salad, on a sandwich, as salad dressing, or as a cracker dip. :)

Laurel's Shepherd Pie

Ingredients:

2 packages Reser's Garlic Mashed Potatoes
2 envelope McCormicks Country Gravy
1 can cut green beans (no salt added)
1 can corn (no salt added)
1 small yellow onion, chopped
1 lb extra lean ground beef (95% lean)
1 cup grated medium cheddar
salt
pepper
garlic powder

Instructions:

1. Preheat oven to 350 degrees.
2. Brown beef and onion together in a frying pan. Add salt, pepper, and garlic powder to taste.
3. Drain corn and green beans. (I cut the green beans in half, so that they are more spread out in the casserole.)
4. Prepare mashed potatoes according to package instructions.
5. Prepare gravy according to package instructions.
6. Combine beef, onions, corn, and green beans in a 9 x 13 casserole pan.
7. Pour gravy on top and stir to evenly coat everything. (I don't always use all of the gravy.)
8. Put mashed potatoes on top and then sprinkle with grated cheese.
9. Bake at 350 until gravy is bubbling and cheese is melted.

Servings: 8
WW points: 7