(nutritional values are listed where possible)
Recipe By : Stephanie
Servings: 12
2 cans refried beans -- (large cans)
1/2 cup salsa
6 mushrooms -- chopped
1/3 cup shredded cheddar cheese
1 jar taco sauce -- (small jar)
12 flour tortillas
Mix the beans, salsa, mushrooms, cheese, and taco sauce in a large bowl. Scoop one tenth of the bean mixture onto the center of each tortilla and roll or fold into a burrito shape. Either heat in the microwave or cook in a 400 degree oven until the cheese and bean mixture is bubbly. If cooking in the oven, cover the baking dish with foil to keep them soft, or leave uncovered for a crispier burrito.Serve with Frank's Red Hot or other hot sauce, shredded lettuce, low-fat sour cream, chopped black olives, or any other topping you desire.
Unites: per serving (not including optional toppings) 4
From: slightly adapted from an old Weight Watcher's cookbook
Submitted by: Steph:0)
4 cups spinach leaves -- fresh
2 slices bacon
1 1/2 cups sliced mushrooms
1/4 cup chopped onion
4 1/2 ounces egg noodles -- cooked and drained
4 tablespoons cider vinegar
4 teaspoons vegetable oil
2 tablespoons dijon mustard
1/4 teaspoon pepper
Wash spinach, drain and cut into bite sized pieces. Set aside. In a 2 1/2 quart microwavable baking dish, microwave the bacon until crisp. Remove to paper towel to drain and then crumble. Wipe out the casserole (leaving traces of bacon drippings); add mushrooms and onion. Microwave, covered, on high 1 - 2 minutes, until softened. Add spinach; micorwave, covered, 45 seconds to 1 1/2 minutes, until spinach wilts. Add noodles, vinegar, oil, mustard and pepper to casserole; toss gently to combine. Sprinkle with bacon.
Servings: 4
Units: Each serving equals 4
shared on concocted by Steph:0)
It doesn't get much easier than this! Double or triple this for a larger family (this makes about two or three dinner sized portions)
1 box Pasta Roni Angel Hair Parmesan flavor
1/2 an onion, chopped
1 cup sliced mushrooms
2 tablespoons margarine
2 tablespoons milk
1 tablespoon grated parmesan cheese
3 strips bacon, cooked and crumbled
Start the pasta cooking as stated on box (takes about 5-7 minutes total).
In a frying pan, saute the onion in the margarine until translucent. Add the mushroom and saute until cooked and tender. Lower heat and add the milk, parmesan cheese and bacon. Allow to simmer on low for a minute, stirring to loosen juices from pan and flavor the mixture. Add to completed pasta and toss.
shared by Mel
5-6 tomatos, chopped
1 onion, chopped
1/2 C chopped basil
1/4 C red wine vinegar
2 T olive oil
3 garlic cloves, minced
1 t sugar
9 oz capellini, (noodles, for those of us who don't know)
1/4 C grated Parmesan cheese
1. in a large bowl combine tomatos, onion, basil, vinegar, oil, garlic, and sugar. Let stand, covered, at least 4 hrs.
2. Cook the noodles according to package, drain and place in a large serving bowl. Top with sauce, toss to combine. Serve, sprinkled with cheese.
makes 6 servings, 5 points per serving
Per serving: 241 calories, 6.7 total fat, 1.5 sat. fat, 3 mg cholesterol, 89 mg sodium, 37 g total carbs, 2 g dietary fiber, 8 g protein, 70 mg calcium
Made it the other night. It is really good!
shared by Steph --From Cooking Light (march 1995)
"Very good and even better rewarmed the next day!"
4 cups cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
1 cup 1% low-fat cottage cheese
3/4 cup nonfat sour cream
1/2 cup skim milk
2 tablespoons grated fresh onion
1 1/2 teaspoons reduced-calorie stick margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
Vegetable cooking spray
1/4 cup dry breadcrumbs
1 tablespoon reduced-calorie stick margarine, melted
1/4 teaspoon paprika
Fresh oregano sprigs
Combine first 10 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Combine breadcrumbs and next 2 ingredients; stir well. Sprinkle over casserole. Cover and bake at 350� for 30 minutes. Uncover; bake 5 minutes or until set. Garnish with oregano.
Yield: 6 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 356 (28% from fat); FAT 11.2g (sat 5.2g, mono 3.3g, poly 1.4g); PROTEIN 24.9g; CARB 37.5g; FIBER 1.2g; CHOL 63mg; IRON 2mg; SODIUM 724mg; CALC 402mg
shared by Steph
"Like all good Chinese food, it's extra yummy the second or third day from the fridge, so I make a huge batch and dd and I eat off of it for days."
Here's what I put in it, but you can put whatever veggies in that you like. It'll be anywhere from 0 to maybe 2 points depending on the ingredients. There is only trace oil and a pinch of sugar (in the sauce) per serving, so it's awesome!!!
Here's what I make it with (makes a huge bowl --6 or 8 servings):
1 head bok choy (leaves and stems) sliced
3 stalks celery sliced
2 carrots sliced
10 mushrooms quartered
8 canned baby corn cut into bitesized pieces
1 small can sliced water chestnuts
2 cups bean sprouts
1/2 cup cooked shrimp, cut into bitesized pieces
frozen broccoli flowerettes, thawed
I package Sun-Bird stir fry seasoning (Canadian brand, but you can use another)
In a large wok or stir-fry pan, put about a teaspoon of vegetable oil and get it heating over medium. Add the firm ingredients -- bok choy, celery and carrots. Cook until starting to get translucent, but not browning --if browning, turn down the heat. They'll sweat and give off moisture, so you won't need much oil.
Next, add the remaining veggies and the shrimp and toss and cook until all are heated through and the mushrooms start to soften and sweat.
Mix the stir-fry sauce as directed, add to the pan, and once it starts boiling, stir and allow to cook for another minute.
It would be good with rice or noodles, but my daughter and I just hunker down over the bowl and devour it! LOL We've even taken it camping, eating it cold out of the cooler. lol Although she pics out the mushrooms and the shrimp. ;0)
shared by Danielle
It is from WW and is 5 points a serving.
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Instructions
1. Preheat oven to 350?F.
2. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
3. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
4. Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish.
5. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
6. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
shared by Steph
4 flour tortillas
1/2 can of refried beans
1/4 cup salsa
1/4 cup lf sour cream
1/2 cup shredded cheddar
(going to add some diced black olives to mine)
Mix the beans, salsa, sr cream, and cheese, and spread on two of the tortillas. Top with the other two tortillas and cook in 400 degree oven until cheese is melted. Cut into wedges and devour! ;0)
shared by Blythe
Original Came form a WW cook book but I only had the basics in the house so I made up my own lol.
16 ounces cooked spaghetti
1 cup skim milk
1 tablespoon margarine
1 tablespoon flour
3 tablespoons lowfat cream cheese
3 tablespoons grated parmesan cheese
2 cloves garlic, minced
Melt the margarine in a sauce pan over medium heat. Add garlic and sautee til fragrant (about 30 sec). Stir in the flour and add in the milk gradually stirring constantly until blended. Add in the cheeses and stir til thickened. Toss with cooked pasta and serve immediately.
Makes 4-1 cup servings.
For WW: 5 pts per cup
Per Serving (excluding unknown items): 258 Calories; 7g Fat (23.8% calories from fat); 10g Protein; 38g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 210mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.