Lowfat Quesadillas
Posted by Mai

6- 8" fat free flour tortillas
1- 7 oz. can sliced mushrooms, well drained
deli or dijon mustard
1/4 cup thinly sliced onions
1- 6 oz. package thin-sliced lowfat meat, diced
1-1/2 cups lowfat shredded cheese
Preheat oven to 400º.
Cover a large sheet pan with foil.
Spray with non-stick spray.
Warm tortillas in microwave on high for 20-30 seconds.
For each quesadilla, spread mustard on one half of a tortilla.
Layer with mushrooms, onions, meat and cheese.
Fold in half and press lightly to keep it folded.
Repeat with remaining tortillas.
Place on sheet pan, spray lightly with non-stick spray and bake for 5 minutes.
Carefully, turn them to the other side.
Bake for another 5 minutes, until they are light brown and crispy.
Let stand for 5 minutes, they will be very hot!
Serve with salsa and sour cream. Makes 6.

Mushroom and White Bean Ragout
Posted by Starr

Recipe for: 8 servings
2 lbs fresh white mushrooms
3 tbsp vegetable oil
1 1/2 cup diced onion
1 1/2 tsp Italian seasoning
3/4 tsp salt
1 can (14.5 oz) stewed tomatoes, lightly crushed
1 can (16 oz) white beans (cannellini), rinsed and drained
1/4 cup Parmesan cheese
1. If mushrooms are large cut in halves.
2. In a large skillet over medium heat, heat oil until hot. Add mushrooms, onion, Italian seasoning and salt; cook until mushrooms are tender, stirring occasionally, about 6 minutes.
3. Add stewed tomatoes and white beans to skillet; heat through. Stir in Parmesan cheese.
4. Serve over hot steamed rice, or freshly cooked pasta, if desired.
Love ya ladies bunches! Big *HUGS*

Sweet Potato Soup
Posted by Jeanne

Ingredients
Prep time: 15 minutes
Start to finish: 1 hour 5 minutes
To make ahead:
The soup will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months.
Reheat on the stovetop, adding enough broth or water to achieve desired consistency.
Degree of difficulty: easy
2 teaspoons olive oil
1 medium leek, white part only, cut in half lengthwise, rinsed well between layers and thinly sliced
1 medium carrot, chopped
2 pounds sweet potatoes or yams, peeled and cubed
1 1-inch piece fresh ginger, peeled and finely chopped, plus 1 teaspoon grated
4 cups chicken broth, homemade (above) or reduced-sodium canned
3/4 teaspoon salt, or to taste
1/4 cup low-fat plain yogurt
2 tablespoons 1% milk
Fresh cilantro leaves for garnish
Lime wedges
To make:
1. Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add leek and carrot; cook, stirring often, until they begin to soften, 2 to 3 minutes. Stir in sweet potatoes (or yams) and chopped ginger. Add broth and bring to a boil. Cover, reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes.
2. In batches, if necessary, transfer the soup to a blender or food processor and process until smooth. Return the soup to the pot, season with salt and reheat. Just before serving, stir in grated ginger. Whisk yogurt and milk in a small bowl until smooth. Ladle soup into bowls; drop a large dollop (or several small dollops) of thinned yogurt onto each one. Draw the tip of a knife or a toothpick through the yogurt to make decorative swirls. Garnish with cilantro and serve with lime wedges for squeezing into the soup.
Makes 6 servings, 1 cup each.
Per serving: 168 calories; 2 g total fat (0 g sat, 1 g mono); 1 mg cholesterol; 33 g carbohydrate; 4 g protein; 3 g fiber; 606 mg sodium.
Love to you all

Noodle Shepherd's Pie
Posted by Kelly

Prep Time: 15 min
Ready In: 30 min
PREPARE 1 pkg (200 g) KRAFT Dinner Spirals Macaroni & Cheese as directed on pkg.
While pasta is cooking, brown ground beef (a pound for four), a chopped onion and a clove of minced garlic in an ovenproof frypan.
STIR in a few handfuls frozen veggies, 2/3 cup beef broth and a dash of Worcestershire sauce; simmer uncovered for 3-4 min.
Fold a spoonful of sour cream into prepared dinner and spread over meat mixture.
BROIL until lightly browned.

Swedish Apple Pie
Posted by ncgirl(Carol)

Enough sliced apples to fill pie plate
1 tablespoon sugar
1 teaspoon cinnamon
3/4 cup butter, melted
1 cup sugar
1 egg
1 cup flour
1/2 cup nuts
1/4 teaspoon salt
Butter pie plate.
Fill pie plate with apples to about 3/4 full.
Mix 1 tablespoon sugar and cinnamon together and pour over apples.
Mix together butter, 1 cup sugar, egg, flour, nuts and salt.
Pour this mixture over apples.
Bake at 350-degrees for about 45 minutes

Cool & Creamy Shrimp Salad
Posted by Maggie

Here's a low fat - high protein yummmyy salad for ya.
Ohhhh and LOW Carbs too! (wellll.. has good carbs!)
A no-sweat dinner for your family in under 30 minutes!
Serving: 4 main-dish servings
Total Time: 30 minutes
1 - 1 and bags prepared (already cut) Salad greens
1/2 cup reduced-fat sour cream
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound cooked, shelled, and deveined shrimp***
1 seedless cucumber, cut lengthwise in half, then thinly sliced crosswise
1 green onion, thinly sliced
1. In large serving bowl, toss salad greens.
2. In medium bowl, stir sour cream, lime juice, salt, and pepper until mixed. Add shrimp, cucumber, and green onion; toss to coat well.
3. Spoon shrimp mixture on top of greens. Toss before serving.
Based on individual serving.
Calories: 175, Total Fat: 5 g, Saturated Fat: 3 g. Cholesterol: 233 mg, Sodium: 575 mg, Protein: 20.8, Carbohydrates: 6 g. Fiber: 2 g
Yummmyyyyy!
***Frozen cooked and cleaned shrimp, sold in bags, is a more economical choice than fresh shrimp.
Thaw in bag in refrigerator overnight or under running water as label directs.