Posted by Maggie
Here's a fluffy dessert that's not only low in fat, it's also pretty easy to make.
One - 1.3-ounce envelope whipped dessert topping mix
1-1/4 cups cold skim milk
3/4 cup frozen orange juice concentrate, thawed
One 4-serving-size package fat-free instant chocolate pudding mix
2 tablespoons chopped pecans, toasted
orange peel, cut into thin strips - or grated (optional)
Chocolate Curls (optional)
You Know! A Hershey Bar - and your Veggie Peeler
In a medium mixing bowl combine dessert topping mix
and 1/2 cup of the milk.
Beat with an electric mixer on high speed
about 2 minutes or until mixture
forms stiff peaks (tips stand
straight when you lift the mixer out).
Set aside 1/4 cup of the whipped topping.
Add the remaining milk, thawed concentrate,
and pudding mix to remaining topping.
Beat on low speed just until mixed.
Beat on medium speed about 2 minutes
more or until well mixed.
Spoon the mixture into 6 dessert dishes.
Cover and chill about 10 minutes or until set.
To serve, top with reserved whipped topping,
chopped pecans, and if desired,
orange peel strips and a few chocolate curls.
Makes 6 servings.
Calories 135 Fat 2 g Carbs 25 g Sodium 41 mg Fibre 0 g
Sorry to say.. if you add the chocolate curls,
it raises the calories, fat grams and carbs just a tad.

Garbage Salad

Posted by Martha
1 head iceberg lettuce, washed,
dried, and cut into bite-sized pieces
1 head romaine lettuce, washed, dried,
and cut into bite-sized pieces
2 medium tomatoes, cut into bite-sized pieces
6 slices (1 ounce each) provolone cheese,
cut into 2- by 1/4-inch strips
6 ounces Genoa salami, cut into 2- by 1/4-inch strips
1 can (14 ounces) hearts of palm,
drained and cut into 1-inch pieces
1 can (14 ounces) artichoke hearts,
drained and quartered
1 jar (7 ounces) roasted red peppers,
drained and cut into strips
1 can (5 3/4 ounces) large pitted black olives, drained
1 jar (16 ounces) pepperoni, drained
Garlic Herb Vinaigrette or
any prepared vinaigrette dressing
1. In a very large mixing bowl, combine all the ingredients
except the dressing; toss to mix well.
2. Pour the dressing over the salad;
toss to coat. Serve immediately.
Garlic Herb Vinaigrette
1 1/2 cups olive oil
2/3 cup red wine vinegar
2 garlic cloves, minced
1 tablespoon chopped fresh parley
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried chives
2 teaspoons salt
In a medium bowl, whisk all the ingredients
until well combined. Pour over the Garbage Salad
or any tossed salad;
if not using immediately,
cover and chill until ready to use,
then whisk again just before using.

Fruit Refresher

Posted by Jeanne
4 peaches, peeled and sliced,
or 1 lb. pkg. frozen peaches
2 bananas, sliced
2 cups halved strawberries
4 cups melon balls
1 cup seedless grapes, halved
2/3 cup orange juice concentrate
1-2 T honey
Lime sherbet (optional)
Mint leaves
Place fruit in a large bowl.
Combine honey and orange juice concentrate,
pour over fruit, and stir gently.
Spoon into parfait dishes and
top with sherbet if desired. Top with mint.
Yield 6 servings
Enjoy and kiss the cook often!
Everything seasoned with love tastes twice as good!
Love to you all
Jeanne

Mexican Cheese Moons

Posted by MaiTai
3 teaspoons taco seasoning mix
(use your favourite brand) divided
1/2 cup fat-free cream cheese
1/2 cup your favourite salsa
1/2 cup Healthy Choice fat-free
fancy shredded cheddar cheese
2 (7.5 ounce) cans Pillsbury buttermilk biscuits
Preheat oven to 400 degrees.
For easier clean-up line two cookie sheets with foil.
Spray foil with non-fat cooking spray.
Mix 1-teaspoon taco seasoning mix, cream cheese,
salsa, and cheddar cheese together with blender until well mixed.
(Set remaining 2 teaspoons of taco seasoning aside for future use.)
Press 1 biscuit at a time between palms of hands
to flatten dough into about a 3 1/2--4-inch oval.
(You may spray your hands with non-fat cooking spray
so biscuits won't stick to you.)
With a measuring spoon, put one level tablespoon
of prepared filling inside flattened dough.
Fold dough in half and pinch edges together
firmly to secure seal.
Once folded, the biscuit will have a half moon shape.
Set half-moon biscuit on prepared cookie sheet.
Continue making half-moons filled with mixture one at a time.
(There will be 5 biscuits left over.)
Lightly sprinkle the tops of the half-moons
with remaining 2 teaspoons taco seasoning mix.
Bake at 400 degrees for 8 minutes
or until tops and bottoms are golden brown.
Let cool a couple of minutes before serving.
Best served warm.
Yield: 15 servings
Calories: 86 Total fat: 1.0 grams (11% fat)
Cholesterol: 1 mg Sodium: 385
Recipe By: Busy Peoples Low-Fat Cookbook by Dawn Hall

Lightened-Up Macaroni and Cheese

Posted by Kelly
3 c macaroni
2 T butter or margarine
1 onion, chopped very fine, or minced onion equivalent
3 T all-purpose flour
1 t dry mustard
pinch cayenne pepper
2 1/4 c milk
1 c shredded skim-milk cheese
1 c shredded light Cheddar-style cheese
1 C low-fat cottage cheese
salt and pepper
Topping
1/2 c fresh bread crumbs
2 T grated light Parmesan or Cheddar-style cheese
1 T butter or margarine
1. Large pot of boiling salted water, c
ook macaroni until tender but firm,
drain well and return to pot
2. Meanwhile, in saucepan,
melt butter over medium heat;
cook onion for 3 to 5 minutes or until softened.
Stir in flour, mustard and cayenne.
Gradually whisk in milk and bring to boil;
cook, whisking constantly, until slightly thickened.
3. Remove from heat;
stir in skim milk and Cheddar-style cheeses until melted.
Stir in cottage cheese; season with salt and pepper to taste.
Stir into macaroni. Transfer to 13 X 9-inch baking dish.
4. Topping:
Combine bread crumbs Parmesan and butter;
sprinkle over macaroni.
Bake in 350 F oven for 15 minutes
or until golden brown on top and heated through.
Makes 6 servings.
460 calories, 15 g fat, 749-mg sodium, 27-g protein,
54-g carbohydrate, 43-mg cholesterol,
and excellent source of calcium.
Note: When I make it I use skim milk, and margarine -
which would bring the fat content per serving down somewhat.
Bon Appetite!
Kelly

Walnut Spice Refrigerator Cookies

Posted by Ladyhawk
Dunked into milk or coffee, these spicy babies can be addictive.
½ pound (1 cup) butter
1 cup dark brown sugar
1 cup granulated sugar
1 ½ teaspoons vanilla extract
2 large eggs
3 cups flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground ginger
½ teaspoon cream of tartar
½ teaspoon salt
1 cup finely chopped walnuts
In the bowl of an electric mixer,
cream together the butter, sugar, and
vanilla until light and fluffy.
Beat in the eggs one at a time.
In another bowl, sift together the flour,
cinnamon, cloves, allspice, ginger,
cream of tartar, and salt.
Stir the flour into the butter mixture,
stirring until it is just combined.
Fold in the walnuts.
Shape the cookie dough into logs
that are about 1 ½ inches in diameter.
Wrap in plastic wrap, then in foil,
and store in the refrigerator for at least 5 hours
and up to 1 week.
(The dough may also be frozen for up to 3 months;
thaw it in the refrigerator for at least 24 hours before slicing and baking.)
When ready to bake, preheat the oven
to 400 degrees Fahrenheit.
Using a sharp knife, slice the cookies
into rounds about a ¼-inch thick.
Transfer to cookie sheets lined
with parchment paper and bake until
they are very lightly browned,
about 8 minutes.

Stuffed Peppers

Posted by Bev
Ingredients:
Bell Peppers
1 package Smoked Turkey Sausage
1 package Minute Rice
1 can Rotel's Diced Tomatoes and Green Chillies
Directions:
Prepare Minute rice.
Chop up turkey sausage in bite size pieces.
Cut tops off bell peppers.
Drain Rotel's Diced Tomatoes and Green Chillies.
When rice is done, add Rotel's (minus the liquid)
to rice and then add sausage.
Stir well.
Scoop ingredients into peppers.
Bake at 450 degrees for 30 minutes.

Barbecue Ribs

Posted by Starr
Dry Rub:
3 tablespoons brown sugar
1 1/2 tablespoons paprika
1 1/2 tablespoons salt
1 1/2 tablespoons ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
If you want them a little spicy add cayenne to taste
Mix all dry rub ingredients together and
rub well into pork ribs.
Works best when ribs can marinate overnight.
The next day, grill or smoke ribs and enjoy!
You can brush on your favourite barbecue sauce
at the very end of cooking if you want.
Either way, they are delicious!

Bird Feed

Posted by Selena
This is for those of us who like to attract birds to our yards.
1 cup peanut butter
4 cup cornmeal
1 cup shortening
1 cup white flour
I form this into a square and put it into the square wire feeder.
Bird balls
3 1/2 cup oatmeal
1 qt. water
12 oz. peanut butter
3 1/2 cups cornmeal
3 1/2 cups cream of wheat
Cook oatmeal in water 2 min. Remove from heat.
Stir in peanut butter. Add cornmeal and Cream of Wheat.
Cool and then form into balls.
Attract Chickadees
Roll pine cones in peanut butter
and add raisins, nuts, or sunflowers.
Hang from trees with a string.
Now on to us...

Home made BBQ sauce

Chicken and Broccoli Quiche

Posted by Lady Sunny
2 Cups shredded Cheddar
1 1/2 Cups chopped cooked chicken or tuna
2/3 Cups chopped onion
1 1/3 cup skim milk
4 eggs
1/2 Cup flour
salt & pepper
Spray a large pie plate with no stick Pam.
Beat eggs and flour and milk.
Add other ingredients.
Pour into pie plate and bake at 350 f for 35-45 minutes.
Makes it's own crust.

Hash Brown Casserole from WW Cookbook

Posted by Lori
1 c. thinly sliced green onions
1c. shredded reduced fat sharp cheddar
2 tblsp. stick margarine, melted
1/4 tsp. pepper
1 32 oz pkg frozen
Southern style hashbrowns, thawed
1 16 oz carton fat free sourcream
1 can condensed reduced fat,
reduced salt cream of mushroom soup, undiluted
Cooking spray
1/2 tsp paprika
Preheat oven to 350*
Combine 1st 7 ingredients in a large bowl and stir well.
Spoon mixture into a 13x9 baking dish spprayed w/cooking spray.
Sprinkle paprika evenly over casserole.
Bake at 350 for 1 hour or until bubbly.
Yeild 9 servings 1 cup each.
POINTS 3, Exchanges 1 starch, 1 fat, 1/2 veg
Per Serving: CAL 146 (26% from fat) PRO 6.7g
FAT 4.3g (sat 1.5) CARB 17.8g
CHOL 8mg IRON 0.7 FIB 0.7
SOD 224mg; CALC 105 mg

Tomato Soup Cake

Posted by Melissa/RwnMayfair
Yes, I know some of you are probably thinking,
"Ewwww, tomato soup in a cake? Nasty!"
But this really is good and
doesn't taste like tomato soup either. ;)
1/2 cup shortening
1 cup sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp ground cloves
2 cups flour
1/2 tsp salt
1/2 box of raisins
1 can tomato soup
Cream butter and sugar. Mix all dry ingredients together.
Add dry ingredients to butter and sugar,
alternating between dry and soup.
Stir in raisin. Put into greased 13x9 pan.
Bake at 325 degrees for one hour.
(Frost with cream cheese frosting when cool.)