# Entree

Ingredient Name 5:
3/4 lb Boneless, skinless chicken breast, cooked & shredded

Instructions 1:
Saute onion, green pepper, & celery in oil in skillet. Combine everything, except rice & green onion, in a crock pot.  Cover & cook 6-8 hrs on low or 4 hrs on high.  Serve over rice & garnish with green onions.


Ingredient Name 4:
1 lb Boneless, skinless chicken breast, cooked & chopped

Instructions 1:
Combine everything in a crock pot and cook 3 hrs on high or 6 hrs on low.  You may have to add more broth as this cooks.  Remove bay leaf.  Serve with old-fashioned rolled oats instead of crackers.


Ingredient Name 5:
2 16-oz can Canned Kidney Beans, Drained

Instructions 1:
Place in a stock pot.  Bring to a boil.  Cover.  Reduce heat and simmer 1 hour.  (Crock-pot directions: combine, cover.  Cook 4 hrs on high or 8 hrs on low).


Ingredient Name 4:
1 lb Potato, unpeeled, cut into 1/2" cubes

Ingredient Name 5:
1/2 lb Boneless, skinless chicken breast, cooked & chopped

Instructions 1:
Saute onion in butter for 3 min.  Add broth and potatoes.  Bring to a boil.  Reduce heat and simmer for 15 min.  Stir in chicken, Mrs. Dash, and black pepper.  Combine flour and skim milk and stir until smooth and add to potato-mixture pan.  Add half and

Instructions 2:
half and stir into pan.  Bring to a boil.  Cook 2 min, stirring constantly.  Sprinkle w/ parsley and chives.


Ingredient Name 6:
2 lb Turkey Breast, Cooked and Julienned

Instructions 1:
Stove directions: Combine all in a large stock pot.  Bring to a boil.  Reduce heat.  Cover and simmer 1 hour.  Crock pot directions: combine al.  Cover.  Cook 8 hrs on low or 4 hrs on high.


Ingredient Name 5:
1 14.5-oz can No salt added diced tomatoes

Ingredient Name 12:
1 lb Boneless, skinless chicken breast, cooked & chopped

Instructions 1:
Cook chicken on Foreman.  Combine all non-meat ingredients in a medium stock pot.  Bring to a boil.   Reduce heat.  Cover and simmer 45 min.  Add chicken.  Cook 15 min.  Add shrimp.  Cook 10 min.  (Crock pot: 8 hrs on low or 4 hrs on high)


Instructions 1:
Chop up bell peppers, onions, and carrots in a food processor.  Place in a large skillet with oil. Add celery (chopped w/ a knife) to skillet and saute for about 3 min.  Trasfer contents to a large stock pot and add everything else.  Bring to a boil.  Red

Instructions 2:
uce heat.  Cover and simmer 30 min.  Remove from heat.  Remove lid and allow soup to cool for 30 min.  Pour a few ladels at a time into a blender and puree.  Note: adding optional red pepper flakes makes this VERY spicy.


Ingredient Name 1:
2 10.75-oz can Healthy Cream of Mushroom soup

Ingredient Name 2:
1 10.75-oz can Healthy Cream of Celery soup

Instructions 1:
In a large stock pot, combined the first 8 ingredients (thru red pepper) & mix well.  Bring to a boil, stirring frequently while heating.  Reduce heat and add shrimp, crab, and mushrooms.  Simmer uncovered for 10 min.  Stir in the broth and seasonings and

Instructions 2:
cook 3 more minutes.  (Crock pot: mix all in crock pot.  Cover.  Cook 6-8 hrs on low, stirring occasionally).


Instructions 1:
Boil water in a large sauce pan.  Add potatoes & cook until tender.  Drain, but save 1 cup of liquid (or add enough water to make it 1 cup).  Set aside.  Melt butter in emptied saucepan over med. heat.  Add onion and sautee.  Add flour.  Season with black

Instructions 2:
pepper and red pepper.  Cook 3-4 min.  Gradually add potatoes and liquid (that was set aside earlier), milk and splenda to the onion mix.  Stir well.  Add cheese and ham.  Simmer over low, stirring frequently.


Ingredient Name 1:
1/2 lb Boneless, skinless chicken breast, cooked and cut into 1/2" pieces

Instructions 1:
Combine chicken, beans, tomatoes, celery, carrots, and garlic in a crock pot.  Mix well.  Combine rest in a med. bowl.  Mix well.  Pour over chicken and veggies.  Mix well.  Cover.  Cook 5-6 hrs on low or 3 hrs on high in crock pot.


Ingredient Name 1:
2 10.75-oz can Healthy Cream of Celery soup

Instructions 1:
Combine all ingredients except milk and broccoli in a crock pot.  Stir to blend.  Cover and cook 3-4 hrs on high or 6-8 hrs on low.  If cooking on low, turn up to high at the end.  Stir in bmilk.  Cover and cook 15 min or until broccoli is crisp-tender.


Ingredient Name 6:
2 14.5-oz can No salt added tomato sauce

Instructions 1:
Combine onion, garlic, green pepper, celery and half of the chicken broth in a large stock pot.  Bring to a boil.  Reduce heat and cook 10 min.  Add remaining broth, tomato sauce, oregano, cayanne pepper, potatoes, and carrots.  Return to a boil, reduce h

Instructions 2:
eat and simmer 20 min.  Stir in the beans, rice, parsley, and corn.  Simmer 5 min.  Serve w/ black pepper.


Ingredient Name 4:
2 14.5-oz can No salt added diced tomatoes

Instructions 1:
In a large stock pot, saute onion in oil until tender.  Add everything else and bring to a boil.  Reduce heat and simmer uncovered for 5 min until heated through.  (Crock pot: saute onions and then place everything in crock pot and cook 4 hrs on high or 6


Instructions 1:
Boil macaroni and set aside.  Brown beef with onion and garlic.  Add everything but the macaroni.  Bring to a boil.  Reduce heat and simmer 5 min.  Mix in macaroni and cook another 5 min.  FAST AND EASY!


Instructions 1:
In a large skillet, brown hamburger with onion, green pepper, and seasonings. Remove from pan.  Melt butter on low heat in same skillet.  Spread potatoes over the bottom of the pan.  Top with beef mixture.  Mix eggs and milk together and pour over beef mi

Instructions 2:
xture.  Cover and cook 30 min at medium-low heat.  Top with cheese and spray with canola oil.  Cover and cook 5 minutes more.  Cut into wedges and serve.


Instructions 1:
Brown the beef in a large skillet wtih onions and garlic.  Add tomatoes and seasonings.  Bring to a boil.  Reduce heat and simmer uncovered for 10 min.  Stir in vegetables.  Pour into a 9" pie pan.  Combine all ingredients from egg through shredded cheese

Instructions 2:
together in a mixing bowl and spoon evenly over the beef mixture in the pie pan.  Bake uncovered at 400 F for 30 min.


Instructions 1:
In a large skillet, combine 1/2 cup water and kitchen bouguet.  Add beef, onions, and garlic and brown beef in the mixture.  Add paste, 3/4 cup water, beans and seasonings.  Simmer 10-15 min until thickened.  In a large salad bowl, combine the rest.  Plac

Instructions 2:
e in individual bowls and add meat mixture (warmed) at serving time. Add dressing of choice.


Ingredient Name 9:
1/2 cup Fat Free shredded cheddar cheese

Instructions 1:
Mix cornmeal and cold water together and set aside.  Heat 1-1/3 c water to boiling in a 2-qt saucepan.  Gradually add cornmeal mixture to boiling water, stirring constantly to make sure it does not lump.  Heat to boiling, stirring constantly.  Reduce heat

Instructions 2:
to low. Simmer uncovered for 10 min, stirring occasionally until very thick.  While cornmeal is cooking, brown beef w/ onion and bell pepper in a 12-inch skillet.  Stir in kidney beans and enchilada sauce.  Spoon hot corn meal on beef mixture in a ring a

Instructions 3:
round the edge of the skillet.  Cover and simmer 5 min longer, or until heated through.  Sprinkle with cheese.  Spray with canola oil.  Cover and heat until cheese is melted.  Note: if you use cooked beans from a dry packet, add 1/4 tsp salt.


Instructions 1:
In a large skillet, simmer onion, green pepper, and garlic in broth until tender.  Add beef and brown.  Combine tomatoes, sauce, flour, and seasonings.  Add to beef mixture.  Simmer uncovered for 20 min.  Stir frequently.  Serve over baked potatoes.


Ingredient Name 3:
1 Slice Sara Lee Honey Wheat Bread, made into bread crumbs (1/4 cup)

Instructions 1:
Mix ingredients (except bread and cheese) together well .  Pat into 5 patties and cook on skillet or Foreman.  Place patties on bottom of bread.  Top with cheese (and any preferred condiments) and top with top of bun.


Instructions 1:
Combine all ingredients in a mixing bowl.  Refrigerate for 1 hour.  Form into 4 patties.  Cook 8 min on Foreman, until cooked through.


Instructions 1:
Pre-heat oven to 425 F.  Spray pizza crust lightly with oil and bake on oven rack for 8 min.  Brown hamburger with onion and garlic.  Place in a saucepan and add tomatoes, green pepper and seasonings (1/2 tsp Fennel is an optional additional ingredient)

Instructions 2:
Bring to a boil and simmer 30 min.  Place crust on a pizza pan.  Pour saucepan contents onto crust.  Add cheese. Spray cheese with canola oil.  Bake 15 min.


Ingredient Name 4:
1/4 Cup Taco Seasoning (VERY low sodium) (See Recipe)

Instructions 1:
Pre-heat oven to 450 F.  Spray crust lightly with oil.  Bake for 7 minutes on rack.  Reduce oven to 425 F.  Brown beef and follow packet directions for taco seasoning.  Spread refried beans over heated crust.  Spread picante sauce over refried beans.  Add

Instructions 2:
taco beef mixture.  Sprinkle cheese over all.  Spray with canola oil.  Bake 10 minutes until cheese melts. Cut into 4 pieces.   Before separating, add tomatoes and then lettuce over cheese.  Add crushed baked tortilla chips as an optional ingredient.


Ingredient Name 3:
2 cup Whole Wheat Elbow Macaroni, uncooked

Instructions 1:
In a large skillet, brown beef with garlic.  Whisk together soup and water.  Stir in everything to beef in skillet.  Bring to a boil.  Reduce heat.  Cover and simmer 20 min.


Ingredient Name 5:
6 Tortilla Small Whole Wheat/Low-Carb, Shredded

Ingredient Name 6:
1 cup Fat Free shredded cheddar cheese, divided

Instructions 1:
Pre-heat oven to 400 F.  Brown hamburger.  Add soup, salsa, milk, tortillas, and HALF of the cheese.  Spoon into an 8 x 8" (2 qt) baking dish and cover.  Bake for 30 min or until hot.  Sprikle with remaining cheese.


Instructions 1:
Pre-heat oven to 425 F.  Prepare spaghetti and drain.  Place in a sprayed 9 x 13 pan, mixing together the spaghetti, milk, and egg.  Brown beef with green pepper, onion, garlic, and cayanne.  Add remaining seasonings and cook 3 more minutes.  Add sauce an

Instructions 2:
d cook 2 more minutes.  Place beef mixture over noodles in pan.  Sprinkle cheese.  Spray with oil.  Bake for 15 min.


Ingredient Name 5:
1 Slices Whole Wheat Bread, Made into bread crumbs

Instructions 1:
Pre-heat oven to 350 F.  Mix all ingredients (use half of tomato sauce) together and put in a sprayed loaf pan.  Pour remaining tomato sauce over the top.  Bake 90 min.  Note: Due to the extended cooking time, it is a good idea to make 2-3 meat loaves at


Ingredient Name 4:
2 10.75-oz can Healthy Cream of Mushroom soup

Ingredient Name 8:
24 oz Whole Wheat Elbow Macaroni, cooked

Instructions 1:
Cook macaroni according to directions.  Brown meat with mushrooms and onions in a large skillet.  Turn heat down to simmer.  In a mixing bowl, mix soup, sour cream, and wine.  Pour over beef mixture.  Add garlic powder.  Cover skillet and allow it to stay

Instructions 2:
warm, but do not boil it or the sour cream will curdle.  Serve over cooked macaroni.  If storing leftovers, store pasta in one container and beef mixtuer in another.  This freezes nicely.


Ingredient Name 1:
1 10.75-oz can Healthy Cream of Mushroom soup

Instructions 1:
In a bowl, mix 1/4 cup of the soup along with beef, bread crumbs, eggs, and onions.  Shape into patties.  Cook 5-7 min on Foreman until firm (or on a sprayed skillet).  Stir in remaining soup and mushrooms.  Return patties to skillet.  Reduce heat to low.

Instructions 2:
Cover and simmer 20 min, or until done, turning patties occasionally.


Ingredient Name 4:
1 lb Medium Shrimp, Tails Off, Peeled, and Deveined

Instructions 1:
In a pot over high heat, stir together juices and splenda until splenda dissolves.  
Boil until liquid thickens and is reduced to 1 cup (about 45 min).  
Meanwhile, toss shrimp with seasonings and oil.  Place on a platter.  
In a bowl toss lettuce with

Instructions 2:
extra lemon juice and olive oil (if desired).  
Place on a platter.  
Heat a grill pan over med heat.  
Add shrimp and cook 2 min per side until pink and opaque; place on top of salad.  
Pour sauce in a small dish for dipping.


Instructions 1:
Place beef in crock pot.  Combine flour, pepper and paprika.  Stir into meat until coated thoroughly.  Add the rest and stir.  Cover.  Cook on low 10-12 hrs or high 4-6 hours.


Instructions 1:
This makes a 9 x 13 pan for a conventional oven or two 8x8 pans for a nu wave oven.   Pre-heat oven to 350 F.  Spray pan(s) with pam.  Combine spaghetti sauce, browned hamburger, and splenda.  Layer 1/3 of this sauce mixture, 1/2 the lasgna noodles, 1/2 o

Instructions 2:
f the cottage cheese, and 1/2 of the shredded cheese.  Repreat.  (Note: if using Nu-wave, first divide these half and from the half portions, layer accordingly, creating two equal pans).  Top with parmesian cheese and pour water over all.  Cover with foil

Instructions 3:
and bake for 60 minutes.  Uncover and let stand about 15-20 minutes before serving.


Ingredient Name 8:
1 Full recipe Homemade BBQ Sauce (see recipe)

Ingredient Name 10:
2 cup Whole wheat Rigatoni or penne (uncooked)

Instructions 1:
Pre-heat oven to 350 F.  In a large skillet, brown beef with onions and garlic.  Drain.  Add everything else, except cheese.  Mix well and transfer to a sprayed 9x13 pan.  Cover and bake for 1 hour or until hot and bubbly.  Srinkle with cheese and serve.


Ingredient Name 10:
2 cup Whole wheat Rigatoni or penne pasta (uncooked)

Instructions 1:
Pre-heat oven to 350 F.  In a large skillet, brown beef with onions and garlic.  Drain.  Add everything else, except cheese.  Mix well and transfer to a sprayed 9x13 pan.  COVER and bake for 1 hour or until hot and bubbly.  Srinkle with cheese and serve.


Ingredient Name 5:
2 14.5-oz can No salt added diced tomatoes

Instructions 1:
Pre-heat oven to 375F.  Cook macaroni and set aside.  Brown beef with onions and garlic.  Add tomatoes, beans, tomato paste, green chilies, and seasonings.  Bring to a boil.  Reduce heat and simmer, uncovered, for 10 min.  Add macaroni to mixture.  Transf

Instructions 2:
er to TWO 8 x 8 unsprayed baking dishes.  Top with cheese and spray with oil.  Cover and bake for 30 min.  Uncover and bake 10 min. more.  Note: this freezes well!  To thaw: referigerate for 8 hrs and bake at 375 for 20-25 min.


Ingredient Name 2:
1/4 cup Homemade No-Salt Taco Seasoning (See Recipe)

Instructions 1:
Pre-heat oven to 350 F.  Mix taco seasonings and water and add to browned beef.  Heat until thickened.  Add refried beans and stir well.  Spray a 8 x 8 pan and place 1/2 of tortillas on bottom, then 1/2 of meat mixture.  Alternate mxing, ending with meat

Instructions 2:
mixture.  Spirnkle cheese on top.  Spray with canola oil.  Bake for 20 min.


Ingredient Name 3:
2 14.5-oz can No salt added diced tomatoes, DO NOT DRAIN!

Instructions 1:
Pre-heat oven to 375 F.  Thaw corn and lima beans.  In a mixing bowl, combine beef, onions, and tomatoes (do not drain!), worcestershire sauce and seasonings.  Pat into a sprayed 9 x 13 dish.  Layer with potatoes, flour, corn, lima beans, and green pepper

Instructions 2:
.  Cover and bake for 45 min.  Sprinkle with cheese and spray with oil. Uncover and bake for 30 more min.  (If using Nu Wave, do not uncover).


Instructions 1:
Pre-heat oven to 350 F.  Combine the first 6 ingredients in a mixing bowl. Spoon into tortillas.  Wrap tortillas and place into an unsprayed 9 x 13 pan.  For the sauce, saute onion and green pepper in oil.  Add to a mixing bowl with tomato sauce, green ch

Instructions 2:
ilies, splenda, and remaining seasonings.  Pour over the tortillas.  Cover and bake for 30 min.  Uncover.  Sprinkle with cheese and spray with oil and bake 5 min more.


Ingredient Name 1:
1 lb Boneless, skinless chicken breast, cooked & chopped

Instructions 1:
Place corn in a blender until it forms a coarse powder consistency.  Mix everything together.  Use enough chicken broth to completely cover.  Place everything in crock-pot and cook 4 hrs on high or 9 hrs low.


Instructions 1:
Place all in a blender and blend until smooth.  Makes 32-oz.


Instructions 1:
Place everything except rice in a crock pot. Cover.  Cook 4 hrs on high or 6-8 hrs on low.  Serve over rice.


Instructions 1:
Brown beef with onion, green pepper, and garlic in a large skillet.  Add sauce, beans, seasonings, and rice.  Cover and simmer 25 min.  Stir in corn.  Cover and cook 5 min. more.  Sprinkle with cheese and spray with oil.  Uncover and cook 5 min. more.


Instructions 1:
Pre-heat oven to 425 F.  Prepare cornmeal batter by combining the last 7 ingredients together in a small mixing bowl and set aside.  Brown the beef with the onions.  Add the tomatoes, beans, worcestershire sauce, and chili powder.  Cover and simmer on low

Instructions 2:
heat for 15 min.  Pour in a sprayed 9 x 13 pan.  Top with batter.  Bake 20 min.


Instructions 1:
Combine everything except beef in a mixing bowl.  Mix well with beef in a separate mixing bowl.  Allow mixture to sit in refrigerator for at least 1 hour.  Form into 1/4 cup patties and cook on a sprayed skillet, until browned on both sides.  Freezes well


Ingredient Name 1:
1 lb Boneless, skinless chicken breast, cooked & julienned

Ingredient Name 4:
1 14.5-oz can No salt added diced tomatoes

Instructions 1:
Place all in a crock pot.  Cover & cook 4 hrs on high or 8 hrs on low.  Remove bay leaf.  Serve with dried oats instead of crackers.


Ingredient Name 7:
1 lb Boneless, skinless chicken breast, cooked & chopped

Instructions 1:
Combine rice, broth & water in a large stock pot.  Bring to a boil.  Reduce heat.  Cover & simmer 45 min.  Add all other ingredients.  Cover & simmer 30-45 until rice is tender.   (Crock-pot instructions: Combine all in crock pot.  Cover & cook 4 hrs on h

Instructions 2:
igh or 6-8 hrs on low.)  Garnish w/ 1/4 c chopped green onions and 1/4 c chopped tomatoes.


Instructions 1:
In a large stock pot, combine rice, broth, water, and onion.  Boil.  Reduce heat.  Cover and simmer 45 min. Add cans of tomatoes, chilies, chicken, and seasonings.  Cover.  Simmer 30-45 min until rice is tender.  Stir in lime juice.  Cut tortillas into st

Instructions 2:
rips.  Ladel soup into serving bowls.  Top w/ tortilla strips, green onions, and tomatoes.


Ingredient Name 1:
1 lb Boneless, skinless chicken breast, cooked and chopped into nuggets

Ingredient Name 2:
1 10.75-oz can Healthy Cream of Mushroom soup

Instructions 1:
Cook chicken breast tenders on a Foreman grill.  Mix chicken, soup, soy sauce and garlic powder.  Bring to a boil.  Reduce heat to medium.  Add vegetables and stir often, cooking until vegetables are crisp-tender.  Serve over rice.


Ingredient Name 1:
1-1/2 lb Boneless, skinless chicken breast, cooked & chopped

Ingredient Name 3:
1 10.75-oz can Healthy Cream of Chicken soup

Ingredient Name 4:
1 10.75-oz can Healthy Cream of Mushroom soup

Instructions 1:
Pre-heat oven to 325 F.  Spray a 9 x 13 dish.  Place potatoes in bottom of pan.  Top w/ chicken.  In a mixing bowl, combine water, and soup, and whisk.  Pour over potatoes and chicken.  Bake for 2 hrs.  (Crock Pot: 6 hrs on low).


Ingredient Name 1:
1-1/2 lb Boneless, skinless chicken breast

Ingredient Name 4:
1 Slice Sara Lee Honey Wheat Bread, made into bread crumbs (1/4 cup)

Instructions 1:
Pre-heat oven to 400.  Toast bread twice and microwave for 30 seconds.  Place in a chopper and turn into powdered bread crumbs.  Mix with parmesian cheese, and seasonings in a bowl.  Melt butter in a separate bowl.  Dip chicken into bowl and then in dry m

Instructions 2:
ixture and place in a pan.  Bake 20-25 min.


Ingredient Name 1:
1 lb Boneless, Skinless Chicken Breast Tenders

Ingredient Name 2:
2 Slices Sara Lee Honey Wheat Bread, made into bread crumbs (1/4 cup)

Instructions 1:
Pre-heat oven to 400 F.  Place crumbs and cheese in a gallon-sized ziploc bag.  Place egg white in a bowl and beat it.  Dip chicken pieces in egg white and place in  bag.  Zip bag and place it in another ziploc bag.  Shake very well to coat.  Spray a cook

Instructions 2:
ie sheet and place chicken pieces on a cooking sheet.  Bake for 15 min, turning once.


Ingredient Name 1:
2 lb Boneless, skinless chicken breast, cooked

Instructions 1:
Mix oil, vinegar, and dressing mix well.  Place chicken in a ziploc bag.  Pour in dressing mix.  Seal and shake well.  Place bag of chicken and mix in refrigerator for at least 1 hour.  Grill chicken on Forman for about 8 min or on Nu Wave or outdoor gril

Instructions 2:
l (med-high heat) for 35-40 min, turning every 10.


Ingredient Name 9:
1 lb Boneless, skinless chicken breast, cooked and chopped

Instructions 1:
Pre-heat oven to 350.  Spray canola oil (NOT PAM!) in a skillet and heat at med-high until hot.  Spray top side of a tortilla w/ oil and place oil-side down in a skillet.  Cook 1 minute.  Spray top side with oil.  Flip and cook 1 more minute.  Remove.  Re

Instructions 2:
peat with other tortillas, but be careful not to burn them (by the 4th, you should be down to about 45 seconds per side).  Spread refried beans on tortillas and then layer with chicken, salsa, tomatoes, chilies, green peppers and cheese.  Spray with oil.

Instructions 3:
Place 2 tortillas on a cookie sheet and bake for 10 min, making sure cheese is melted.  (On Nu-Wave, cook on rack at low position).


Instructions 1:
Mix spices together.  Spray canola oil on chicken and sprinkle half of the spices on chicken.  Flip and repeat.  Foreman: cook 6-8 minutes.  Coventional oven: Place in oven bags and cook 30 min at 375.  Nu-Wave. Cook on rack (set high) for 20-30 min, turn


Ingredient Name 12:
2-1/2 lb Boneless, skinless chicken breasts

Instructions 1:
In a gallon storage bag, mix all ingredients, except chicken.  Add chicken.  Coat chicken in marinade and refirgerate overnight, turnign a few times.  OD Grill instructions: Spray pam on grill rack before heating.  Grill chicken (closed lid) over med-high

Instructions 2:
direct heat for 15 min.  Turn and grill 15 min more.  Foreman: cook about 8 min.  Nu-wave.  Cook on high rack for 20 min.  Flip and repeat.  Coventional oven: place in oven bags.  Cook about 30 min per side at 350.


Ingredient Name 1:
1 10.75-oz can Healthy Cream of Celery soup

Ingredient Name 4:
1 14-oz pkg Low fat sausage, cut into 1/2" pieces

Instructions 1:
Combine soup and water in a mixing bowl and whisk well.  Add butter and place in a large skillet.  Bring to a boil.  Add sausage and rice.  Reduce heat.  Cover and simmer 18 min.  Stir in peas and mushrooms.  Cover and simmer 15 min.  Sprinkle with cheese


Instructions 1:
Pre-heat oven to 425.  Saute garlic and onion in oil.  Place in saucepan and add tomato sauce, green pepper, and spices.  Simmer 10-15 min.  Spray crust lightly with oil and Cook crust in oven on rack for 8 min, until crisp, but not burnt.  Remove and pla

Instructions 2:
ce on a pizza pan.  Add sauce, then sausage.  Cover with cheese and spray with oil.  Bake in oven 10-12 min.


Ingredient Name 5:
3/4 lb Low fat sausage, cut into 1/2" pieces

Instructions 1:
Place everything except rice in a crock pot. Cook 3-4 hrs on high or 6-8 hrs on low.  Serve over rice.


Instructions 1:
Nu-Wave directions: Spray 8 x 8 pan.  Place potatoes and onions in a pan.  Sprinkle parmesian over potatoes, then shredded cheese.  Spray with oil.  Top w/ ham and seasonings.  Spray with fat-free butter spray.  Cover.  Bake 35-40 min.  Grill directions:

Instructions 2:
divide potatoes evenly between 2 12"x 18" pieces of aluminum foil that has been sprayed wtih pam.  Add ingredients, sam as Nu-Wave directions.  Fold foil, creating an air pocket over food.  Grill covered over med-heat for 35-40 min, until potatoes are ten


Ingredient Name 4:
1-1/2 lb Boneless, skinless chicken breast

Instructions 1:
Combine curry, Mrs. Dash, and pepper and rub into both sides of chicken.  In a lg. skillet, combine juice, rice, water, splenda, and mustard.  Mix well.  Top with chicken.  Bring to a boil.  Reduce heat.  Cover and simmer 35 min. turning chicken once.  Re

Instructions 2:
move from heat.  Let stand, covered about 5 min - until all liquid has been absorbed.  Check chicken to make sure it has cooked through.  Sprinkle with parsley.


Ingredient Name 1:
1 lb Boneless, skinless chicken breast, Cooked

Instructions 1:
Cook chicken on foreman or range.  Place rasberries in a flour sifter.  Sift in order to separate juice from pulp and seeds.  Place juice, splenda, apple juice, vinegar, soy sauce, garlic, and thyme in a sauce pan.  Bring to a boil, reduce heat, and simme

Instructions 2:
r uncovered for 5 min.  Combine cornstarch and water and stir into sauce.  Place on heat and stir until thickened.  Pour over chicken.


Instructions 1:
Season chicken with Mrs Dash and pepper.  In a large skillet, mix lemon juice, garlic powder and white wine.  Bring to a boil.  Lower heat and simmer uncovered for 2 min.  Put chicken back into pan and simmer 5 min.  Add rosemary and cook 1 minute more


Ingredient Name 5:
1 lb Boneless, skinless chicken breast, Cooked & chopped

Instructions 1:
In a large skillet, cook onion, green pepper, and celery in broth until tender.  Stir in chicken and potatotes.  Combine the rest and then add to skillet.  Stir.  Press flat.  Cover.  Cook 5-7 min until hash is hot.  Uncover.  Brown hash.  Turn and brown


Ingredient Name 8:
1/2 lb Boneless, skinless chicken breast, Cooked and cut into 1/2" pieces

Instructions 1:
Cook pasta according to directions and keep warm.  Cook chicken on Foreman or skillet.  Stir fry onions, zucchini, red peppers, peas, garlic, chicken, and seasonings for 2 min.  Add tomatoes and heat 1-2 min, stirring gently until heated.  Remove from hea

Instructions 2:
t.  Stir in warm pasta.  Sprinkle cheese over dish and serve immediately.


Instructions 1:
Pre-heat oven to 400.  Combine eggs, butter, flour, and baking powder with a mixer.  Stir in chilies, shredded cheese, and cottage cheese.  Pour into a sprayed 9 x 13 casserole dish.  Bake for 10 min. and then REDUCE THE TEMPERATURE to 350F and bake 20-25


Instructions 1:
Beat together eggs and milk.  In a separate small bowl, mash together bananas with some of the egg-milk mixture.  Pour into main mixing bowl.  Add remaining ingredients and beat until smooth.  Transfer to a pitcher for controlled pouring. Heat waffle

Instructions 2:
irons.  Spray iron and pour batter and cook. Repeat - BE SURE TO SPRAY EACH TIME BEFORE ADDING BATTER!!!


Ingredient Name 2:
1/2 lb Boneless, skinless chicken breast, Cooked & shredded

Instructions 1:
Pre-heat oven to 350 F.  In a large bowl, mix all ingredients except tortillas and enchilada sauce.  Soften tortillas by placing your hand in water and flining drops at the tortillas and then microwaving 20 seconds.  Place 1/3 cup into each tortilla.  Wra

Instructions 2:
p, and place in an ungreased pan.  Pour enchilada sauce over all tortillas.  Cover.  Bake 20 min.


Ingredient Name 1:
1 lb Boneless, skinless chicken breast, Cooked & shredded

Instructions 1:
Pre-heat oven to 350 F.  In a mixing bowl, combine chicken, onion, picante sauce, paprika, and cumin.  Soften tortillas by sprinkling water on them and microwaving for 20 seconds.  Place 1/4 cup mixture into each tortilla.  Roll up and place seam-side dow

Instructions 2:
n in a 9x13 baking dish.  In a saucepan, combine butter buds, oil, water, and oat flour.  Add broth.  Cook, stirring constantly until thickened.  Stir in yogurt and green chilies.  Pour over tortillas.  Cover and bake 20-25 minutes.


Name:
Enchiladas - Microwavable Cheesy Chicken

Ingredient Name 4:
2 cup Boneless, skinless chicken breast, Cooked & chopped

Instructions 1:
Microwave onion, garlic, and oil in a 8" x 8" microwavable dish 2-3 min, until tender.  Stir in chicken, chiles, broth, and seasonings.  Microwave 4 min. Add cream cheese and stir.  Spoon into each tortilla and roll-up, seam side down.  In a separate bowl

Instructions 2:
combine 1/4 c tomato, valveeta, and milk and microwave 3-min, until cheese is melted.  Pour over tortillas.  Top with remaining tomatoes.  Microwave 6-8 min.


Ingredient Name 1:
1/2 lb Boneless, skinless chicken breast, Cooked & chopped

Instructions 1:
READ ALL DIRECTIONS BEFORE STARTING!!!  Pre-heat oven to 350 F.  Spray chicken with oil and sprinkle w/ cumin and garlic and cook on Foreman.  Saute onions in chicken broth until tender.  Add tomatoes and chilies and stir.  Add corn and fajita spice.  Sau

Instructions 2:
te 1 min.  Chop chicken into shredded strips, add to pan and stir.  Coat 9" x 13" pan with some enchilada sauce.  Pour water onto hand and fling lightly onto tortillas and then microwave 4 at a time on a plate (spread out) for 30 seconds to soften.  Pour

Instructions 3:
remaining enchilada sauce in a bowl.  Coat individual tortilla in sauce to lightly coat.  Spoon 1/4 cup of mixutre into tortilla.  Fold and place seam-side down in pan.  Top w/ remaining sauce.  Sprinkle cheese over all and spray with oil.  Bake 15 min.


Instructions 1:
Place chicken between 2 pieces of plastic wrap and pound w/ a meat mallet until 1/2" thick.  Season with pepper and Mrs. Dash.  Heat oil in a large skillet over med-high heat.  Add chicken and saute until golden brown on both sides (about 3 min per side).

Instructions 2:
Remove from pan, but keep the oil.  Cook the chicken on Foreman for 4 minutes.  Meanwhile, add garlic to skillet and saute 3 min.  Add lemon juice and wine and simmer 2 min, scrapping up any browned bits from pan.  Return chicken to pan and simmer 3-5 mi

Instructions 3:
nutes, until cooked through.  Add rosemary and cook 1 more minute.


Instructions 1:
Pour BBQ sauce over chicken and refrigerate overnight, turning occasionally.  For less sodium, use the recipe for Homemade BBQ sauce.  Spray outdoor grill with pam and grill 7-9 min on each side.  If using Foreman, cook about 8 minutes.


Instructions 1:
Cook pasta according to directions.  Brown Beef with onions and garlic.  DRAIN!  Add wine and boil until almost all liquid evaporates (about 2 min).  
Add tomatoes and simmer 3 min.  
Mix 1/2 c of half and half with corn starch (see note at end) and mix

Instructions 2:
into paste.  
Add all half and half to skillet and stir until thickened.  
Add 1-1/2 T Parsley and mix well.  
Pour pasta into a mixing bowl and cover with beef mixture.  Mix well.  
Add 3/4 c parmesian cheese and toss to coat.  
Sprinkle top with 1

Instructions 3:
/4 c parmesian and 1/2T parsley.  
Note: Only use the corn starch if you are eating this all in one serving.  Otherwise, leave it out, as this will become too dry when re-heated.


Name:
Curried Chicken, Vegetables and Couscous skillet

Ingredient Name 2:
1 lb Boneless, skinless chicken breast tenders

Instructions 1:
Thaw vegetables in microwave.   Sprinkle 1/2 tsp curry, 1/2 tsp garlic powder and dash of red pepper on chicken.  Heat oil in skillet on med-high until hot.  Place chicken in skillet (coated-side down), and add same amount of spices to face-up side.  Heat

Instructions 2:
about 6 minutes, until chicken is no longer pink in the middle.  Remove chicken.  Add broth and 1 tsp of curry powder to skillet and bring to a boil over high heat, scraping up browned bits on bottom of skillet.  Stir thawed vegetables in skillet and ret

Instructions 3:
urn to a boil.  Stir in couscous and top with chicken.  Remove from heat immediately.  Cover and and let stand for 5 minutes until liquid is absorbed.


Instructions 1:
Mix liquid contents in a mixing bowl.  Beat with an egg beater until blended.  Add remaining ingredients.  Mix.  Transfer to a pitcher.  Heat griddle to med-high or 350.  Pour batter to make 5" diameter pancakes.  When cakes are bubbling and edges are fir

Instructions 2:
m, flip and cook for a few more minutes, until browned.  (Makes 24 pancakes)


Instructions 1:
Mix water & spices.  Place other ingredients in med. microwavable dish.  Pour liquid mixture over the top.  Cover.  Microwave 14-16 min. until tender, stirring occasionally.


Ingredient Name 1:
1 15-oz container No Sugar Added Sliced Strawberries, Thawed

Instructions 1:
Combine strawberries & splenda & set aside.  Place the rest in a blender and blend until smooth (20-30 sec).  Cover & let stand 15 min.  Spray crepe pan w/ Pam.  Heat pan over med-high until hot.  Pour enough batter to cover the bottom.  Cook 1 minute bot

Instructions 2:
tom is browned.  Flip & brown other side (or place on electric griddle to finish for faster cooking time).  Spray pan and repeat until batter is used up.  Place crepes on a plate & cover to keep warm.  Fill crepes w/ whipped topping & sweetened strawberri


Instructions 1:
Mix ingredients well.  Place 1/4 cup amounts on a heated griddle.  When top begins to bubble and the sides look firm, flip over and cook 1 more minute.  Serve with no-fat butter spray.


Instructions 1:
Mix vanilla, eggs and milk.  Dip bread to coat both sides.  Place on sprayed skillet.  Cook each side until browned.  Add nutmeg & cinnamon before eating.


Instructions 1:
Shred cabbage in food processor.  Mix everything together.  Refrigerate.  For more anti-oxidants, use red cabbage.


Name:
Potato Salad (Grandma's Recipe made healthy)

Instructions 1:
Chop potatoes and mix everything.  Add about 1/4 of the juice from the pickle jar.  Blend mayo and mustard to taste.


Instructions 1:
Follow Hamburger Pizza directions, only add pepperoni slices before adding cheese.  You may split pepperoni with low fat Canadian Bacon.


Instructions 1:
Combine all non-chicken ingredients and pour over chicken.  Refrigerate 2-3 hrs, turning occasionally. Spray grill with Pam.  Grill 7-9 on each side, basting w/ marinade while cooking.  (Very good on salad).


Instructions 1:
Pre-heat oven to 350 F.  Spray a 8 x 8 baking pan.  Combine the first cake batter, which is the first 7 ingredients (flour-vanilla) in a mixing bowl and beat vigerously with a wire whisk.  Before pouring it into the 8 x 8 pan, mix the remaning ingredients

Instructions 2:
(the topping) in a separate bowl and 'squish it together' with your fingers to keep a crumbly consistency.  Sprinkle half of the topping into the baking pan.  Then, pour the cake batter over it.  Then sprinkle the other half oth etopping on the top of

Instructions 3:
the batter.  Bake for approximately 30 min -- until a toothpick can be jabbed in and removed without batter on it.


Ingredient Name 13:
1 lb Boneless, Skinless Chicken Breast, Cooked and Chopped

Instructions 1:
Sautee first 3 ingredients (if not using frozen veggies, use 2T oil).  Add tomatoes, peppers, salt, Mrs. Dash, and 1 cup water.  Transfer to crock pot, cover, and cook on high while preparing rest.  Combine cornstarch and splenda.  Add 1.5 Tbs water and m

Instructions 2:
ake into paste.  Stir into crock pot mixture.  Add chicken and mushrooms.  Cover.  Cook on low 2-3 hrs.


Ingredient Name 1:
1-lb bag Frozen or thawed whole Green Beans

Instructions 1:
Toast sesame seeds by placing them in a skillet and cooking on low.  Meanwhile, cook green beans according to directions.  Drain and set aside.  When seeds are toasted, remove and mix with soy sauce, splenda, and vinegar.  Pour oil in a pan and heat unti

Instructions 2:
l hot (should boil slightly).  Add green beans and sautee for 2 min.  Add remaining mixture and saute until green beans are coated and sauce is heated.


Instructions 1:
Mix together the last 4 ingredients and shake vigorously.   Cook green beans according to directions.  Add tomatoes and toss with dressing.


Instructions 1:
Cut off the tough ends of the asparagus.  Place asparagus on aluminum foil (about 12").  Spray with butter and sprinkle with Mrs. Dash.  Wrap up foil with another piece and grill on med-high for 8 min, turning periodically until fork-tender.  This also wo

Instructions 2:
rks well to melt coconut oil, place asparagus in a container with the oil and Mrs. Dash and shake vigerously to coat.


Instructions 1:
Cut off the tough ends of the asparagus.  Cut asparagus into 1-inch pieces.  Place all in covered microwave dish and microwave 8-10 min.


Instructions 1:
Place lettuce in a sealed container.  Chop up and peel (if necessary) remaining ingredients, except tomato and avacado, and store in a separate container; seal and shake well until blended.  Do not refrigerate the tomatoes, unless chopped.  When ready to

Instructions 2:
fix, take lettuce and place in bottom of bowl, add topping mix, tomato, and 1/4 avacado per salad. Do not cut up all of the avacados at once, unless you are eating them all within 24 hours - as they tend to discolor.  Note: Cherry tomatoes work very well

Instructions 3:
-- grab a handful and place on top of the salad.


Ingredient Name 2:
1 14.5-oz can No salt added diced tomatoes

Instructions 1:
Soak beans overnight.  Rinse.  Place beans a pot with 3 quarts (96 oz) water.  Bring to a boil.  Reduce heat and cover and continue boiling for 70 min, stirring occasionally to prevent sticking.  Add remaining ingredients.  Bring to boil, lower heat, and

Instructions 2:
simmer, uncovered, for 45 min.  Add contents of ham packet (with beans) 2 min before cooking is completed.


Ingredient Name 2:
2 14.5-oz can No salt added diced tomatoes

Ingredient Name 5:
1/4 Cup Taco Seasoning (VERY low sodium) (See Recipe)

Ingredient Name 6:
1 lb Boneless, skinless chicken breast, Cooked & cubed

Instructions 1:
Combine all ingredients, except chilies, garlic powder, and black pepper in a crock pot.  Cover.  Cook on low for 4 hrs.  Stir in rest.


Instructions 1:
Place a crock pot bag in pot.  Place a tortilla on the bottom.  Spoon a small amount of enchillada sauce, beans, chicken, and cheese over tortilla.  Layer until tortillas are gone.  Make sure last layer is cheese.  Spray w/ canola oil.  Cook on low 6-8 hr

Instructions 2:
s or 3-4 hrs on high.  Pull out bag and slice into pie-shaped wedges.


Instructions 1:
In a med skillet, saute mushrooms, onions, tomatoes, and parsley in butter mix until tender.  Add worcestershire sauce, lemon juice, and seasonings.  Mix well and remove from heat.  Place shrimp in ungreased 8 x 8 dish.  Spoon mixture over shrimp.  Cover

Instructions 2:
w/ foil.  Bake 10-12 min at 425 F until shrimp is opaque (if using raw shrimp).  NOTE: this dish is better with fresh portabello mushrooms!!!


Ingredient Name 3:
1 14.5-oz can Canned French-Style Green Beans (No Salt Added)

Instructions 1:
Pour Dressing ingredients (vinegar-pepper) in a sealed container and shake vigerously.  Pour vegetables in a bowl (do not drain cans!).  Pour dressing over vegetables.  Marinade 2-3 hrs and serve cold (note: it looks disgusting and tastes great!)


Instructions 1:
Mix cornstarch and water together and set aside.  Place thawed blueberry juice in a measuring cup.  Add enough water to make 1/2 cup.  Bring to a boil.  Lower heat to low.  Add cornstarch mixture and stir until thickened.  Pour blueberries in a sprayed 8

Instructions 2:
x 8 pan.  Pour thickened blueberry juice over blueberries.  Mix everything else togthether in a mixing bowl and spread over blueberries.  Bake 30-40 min at 350F.


Instructions 1:
Place fish in a large skillet.  Add 3/4 cup chicken broth.  Bring to a boil.  Reduce heat, cover, and simmer 8-12 min, until fish flakes easily w/ a fork.  Place all remaining ingredients EXCEPT the final 3 in a medium saucepan.  Bring to a boil, reduce h

Instructions 2:
eat, cover, and simmer 5 minutes.  Dissolve cornstarch in vinegar and add to vegetables.  Heat and stir until thickened.  Remove from heat and add splenda.  Serve over fish.


Instructions 1:
Mix all ingredients.  Refrigerate for 1 hour.  Serve cold.


Instructions 1:
Combine ingredients and pour over shrimp in a med. dish.  Cover.  Marinade for 1 hr.  Thread shrimp on skewers.  Broil 3 inches from heat source, 3-4 min. on each side.  Brush w/ marinade while broiling.


Instructions 1:
Pre-heat oven to 375.  Spray Pam in a 8 x 8 dish.  Place fish in dish.  Combine the rest and spoon over the fish.  Cover and bake 15 min.  Uncover and bake 10 more min until fish flakes easily with a fork.


Instructions 1:
Pre-heat oven to 375.  Arrange fish in a 8 x 8 dish.  Sprinkle w/ Mrs. Dash.  Combine rest and spoon over fish.  Cover and bake for 15 min.  Uncover and bake 10 min more until fish flakes easily with a fork.


Instructions 1:
Cook linguine according to directions.  Saute onion and garlic in oil.  Add tuna, wine, and seasonings.  Simmer 10 min.  Serve over linguine.


Instructions 1:
Brush both sides of salmon w/ mustard.  Coat w/ fennell seeds.  Cook on Foreman for 6-8 min, until fish flakes.


Ingredient Name 7:
1 14.5-oz can No salt added diced tomatoes

Instructions 1:
Cook rice according to directions.  In a med. skillet, cook onion, celery, garlic, and green pepper in vegetable juice for 5 min.  Add tomatoes, lemon juice, bay leaf, and seasonings.  Cover and simmer 15 min.  Add shrimp.  Cover and simmer 5-7 min.  Serv


Ingredient Name 1:
4 cup Rye or Whole Wheat Spiral or Corkscrew Pasta

Instructions 1:
Cook pasta according to directions.  Place in a large bowl with the shrimp - garlic powder (as listed).  Stir.  In a med bowl, stir the dressing ingredients, which are mayo-garlic salt.  Add to salad and toss.  Add crab and gently toss.  Refrigerate overn


Instructions 1:
Pre-heat oven to 350 F.  Sprinkle shrimp w/ lemon juice and spray w/ canola oil and set aside.  In a skillet, saute green peppers and onions in butter for 5 min until tender.  Add soup, half and half, rice, half of the almonds, and seasonings.  Set aside

Instructions 2:
1 cup of shrimp.  Add remaining shrimp to rice mixture.  Transfer to a sprayed 2 Qt baking dish and bake uncovered for 30-35 min.  Top w/ reserved shrimp and almonds.  Bake 20 min longer.


Ingredient Name 1:
8 oz Whole Grain & Flax Linguine, Cooked according to directions

Ingredient Name 11:
1 14.5-oz can No salt added diced tomatoes

Instructions 1:
IT IS IMPORTANT TO PREPARE ALL INGREDIENTS AND SEPARATE INTO GROUPS BEFORE COOKING!!!  Cook pasta according to directions.  Combine Flour-shrimp in two ziploc gallon bags.  Shake well.  Place onions - garlic in a bowl (#1) and the tomatoes and Mrs Dash in

Instructions 2:
another bowl (#2).  Place the bowls (#1 and #2) and sherry by the stove with a timer.  Heat oil in a large skillet at med-high.  When hot, add shrimp and saute 3 min.  Remove shrimp.  Place #2 in the same skillet.  Saute 2 min.  Add sherry.  Cook 1 min.

Instructions 3:
Add #3 and cook 4 min.  Stir in shrimp and vinegar.  Serve over pasta.


Ingredient Name 6:
2 14.5-oz can No salt added diced tomatoes

Instructions 1:
Heat oil in lg. skillet over med heat.  Add onion, celery, and garlic and sautee until tender.  Add sausage, tomatoes, and seasonings.  Bring to a boil.  Reduce heat to low, cover, and simmer 10 min.  Stir in okra and shrimp.  Cook covered 3 min or until

Instructions 2:
okra is tender.  Discard bay leaf.  Server over rice.


Instructions 1:
Combine all seasonings in a bowl and mix well.  Spray skillet or Foreman.  Spray one side of salmon fillets with canola oil.  Sprinkle seasonings on top to coat sprayed side.  Cook each side about 6-8 minutes, until middle of fillets flake easily with a f


Ingredient Name 6:
1/2 tsp Tabasco Sauce or hot pepper sauce (optional)

Instructions 1:
In a lg. bowl, whisk together mayo, egg, lemon juice, old bay, hot sauce, and mustard until smoothly blended.  Mix oats in until blended.  Gently stir in crab meat (DO NOT OVERSTIR AS IT WILL BREAK UP THE MEAT!).  Use a fork to scoop and gently, but firml

Instructions 2:
y press into 12 patties (2.5" diameter x 1/2" thick).  Place on a sprayef foil-lined baking sheet.  Cover and refrigerate 1 hr, until firm.  Heat oil in a large skillet over med-high until hot.  Cook cakes in batches 5-8 minutes or until lightly browned,

Instructions 3:
turning once and adding additional oil if needed.  Drain on paper towels.  To re-heat, bake 8-10 min at 425F.


Instructions 1:
Microwave honey in a bowl until runny.  Add lemon juice and seasonings.  Mix well.  Brush 1/2 the sauce on the chicken.  If using a conventional oven, place chicken in oven bags to keep it from drying out.  Bake 1 hr at 350 F, or 10 min on Foreman, brushi


Ingredient Name 6:
2 10.75-oz can Healthy Cream of Chicken soup, undiluted

Instructions 1:
Cook rice according to directions.  On waxed paper, combine flour, sage, and thyme.  Coat all sides of chicken w/ mixture.  Pre-heat Foreman and at the same time, melt butter on a large skillet over med-high heat. Cook chicken in butter until browned on b

Instructions 2:
oth sides (about 3 min side).  While the chicken is browning, mix soup and water and whisk thoroughly.  Remove chicken from skilet and place on sprayed Foreman for about 4 min.  While this is happening, add soup mixture to skillet and stir, loosening brow

Instructions 3:
n bits.  Reduce heat to low.  Cover and simmer 5 min.  Place chicken back in skillet.  Cook on low for 5 more min. Serve over hot cooked rice.


Ingredient Name 3:
2 cup Boneless, skinless chicken breast, Cooked and Cubed

Ingredient Name 4:
2 cup Fat Free shredded cheddar cheese, divided

Instructions 1:
Pre-heat oven to 375 F. Cook noodles in 4 cups boiling water for 8 min.  Heat sauce and chicken in a med. saucepan until warm.  Spoon enough sauce to cover the bottom of a 8" x 8" dish.  Layer half the pasta, half the sauce-mix, and half the shredded chee

Instructions 2:
se.  Repeat.  Spray top level cheese with canola oil.  Sprinkle parmesian cheese on top.  Bake, uncovered, for 20 min (or until bubbly) at 375.


Ingredient Name 1:
1 lb Boneless, skinless chicken breast, Cooked and Cubed

Ingredient Name 5:
1 10.75-oz can Healthy Cream of Mushroom soup, undiluted

Instructions 1:
Pre-heat oven to 350 F.  Mix all ingredients in an ungreased 8" x 8" baking dish.  COVER.  Cook 45 min.  Uncover and bake 10-15 min more, until liquid is absorbed.


Ingredient Name 10:
1 lb Boneless, skinless chicken breast, Cooked and Cubed

Instructions 1:
Sautee onion and garlic in oil in saucepan.  Add enchilada sauce, tomato sauce, and seasonings.  Spray Pam in crock pot, or better yet, use a Crock Pot bag.  Place 2 tortillas in bottom.  Lafer 1/3 of chicken on top.  Top with 1/3 sauce mixture, 1/3 beans

Instructions 2:
, 1/3 corn, 1/3 cheese, 1/3 black olives.  Repeat layers 2 more times.  Top w/ 2 tortillas.  Cover and cook on low 6-8 hrs.


Ingredient Name 5:
12 oz Low fat Turkey Kielbasa sausage, Sliced into 1/2" slices

Instructions 1:
Heat beans, tomatoes, broth, and sausage to boiling in a 3-qt saucepan, stirring occasionally.  Reduce heat.  Stir in bell peppers.  Simmer uncovered for 5 min, stirring occasionally.


Ingredient Name 2:
8 oz Low fat Turkey Kielbasa sausage, Chopped

Ingredient Name 5:
1/2 28-oz can Original Recipe Canned Baked Beans, Undrained

Ingredient Name 8:
1 Slices Sara Lee Honey Wheat Bread, made into bread crumbs (1/4 cup)

Instructions 1:
Pre-heat oven to 350 F.  Saute onion, mushrooms, and garlic in oil.  Place sausage in an 8" x 8" baking dish.  Cover with sautee mix.  Add beans, tomatoes, and pepper.  Bake 20 min (or until edges bubble).  In a small bowl, mix 1 t olive oil and bread cru

Instructions 2:
mbs.  Sprinkle over top and broil 4-5" from heat until top is golden brown.


Ingredient Name 7:
1 lb Turkey Breast, Cooked and Julienned

Instructions 1:
Cook rice according to directions.  In a lg skillet, cook onion, garlic, and celery in vegetable juice until tender.  Dissolve cornstarch in water well and then stir into vegetable mix.  Add chicken (or turkey) and seasonings.  Heat and stir until bubbly.

Instructions 2:
Reduce heat.  Simmer 10 min.  Add yogurt.  Heat and simmer 2 min.  Serve over rice.


Ingredient Name 1:
1 lb Boneless, skinless chicken breast, Cooked and shredded

Instructions 1:
Saute peas, carrots, and onions in oil in a skillet on med-high heat, until tender.  Mix all ingredients in a sealable bowl.  Blend with mayo and refrigerate overnight.


Ingredient Name 3:
1 lb Fresh asparagus, Cut into 3/4" pieces

Instructions 1:
Cook pasta according to directions.  Heat oil in a large skillet oven med-high heat.  Add asparagus and cook 2 min.  Add carrots, peas, and cook 3 min, until veggies are crisp-tender.  Reduce heat to med-low.  Add half and half, salt, and Mrs. Dash.  Cook

Instructions 2:
1 min or until half and half is hot, but DO NOT BOIL!!!  Add pasta to skillet and toss.  Add 1/2 cup parmesian and toss.  Serve pasta sprinkled with remaining parmesian and basil.


Instructions 1:
Pre-heat oven to 400 F.  Cut each potato length-wise into 6 wedges.  Place on a baking sheet.  Spray with oil.  Stir seasonings and sprinkle on potatoes.  Bake for 30 min or until browned.


Instructions 1:
Combine all ingredients and toss gently with spicy vinagrette to coat.  Chill before serving.


Instructions 1:
Mix everything together.  Shake well.  Refrigerate and use as needed.


Instructions 1:
Wash and scrub, but do not peel potatoes.  Boil in water 15-20 min until tender.  Drain and cool.  Cut into 1/4" slices.  Heat oil in skillet on med-high heat.  Add potatoes.  Sprinkle w/ green onions and seasonings.  Cook 4-5 min until potatoes start to


Instructions 1:
Pre-heat oven to 350.  Cut potatoes into 1/4" thick slices.  Toss with oil.  Place in a singe layer in a sprayed 9" x 13" pan.  Sprinkle with remaining ingredients.  Cover with foil and bake for 40 min.


Ingredient Name 4:
4 large Potatoes, cut into 8 wedges each

Instructions 1:
Pre-heat oven to 400 F.  Place potatoes, skin-side down, on a cookie sheet sprayed with Pam.  Combine lime juice, lemon peel, and thyme.  Brush onto wedges.  Combine remaining ingredients and sprinkle over potatoes.  Bake for 20-25 min.


Instructions 1:
In a large skillen, saute onion, celery, and green pepper in broth until almost tender.  Add potatoes and seasonings.  Cook on med-high until potatoes are brown.  Season with Bacon Bits.


Instructions 1:
Heat oil in a large skillet at med-high until hot.  Add onions and cook 2-3 min.  Add garlic, potatoes, cumin, Mrs. Dash, and black pepper.  Cook 2-3  more minutes.  Stir in red pepper and cook 1 mor min.  Stir in corn, beans, and cilantro and cook 3-4 mo

Instructions 2:
re until heated through, stirring occasionally.  Remove from heat.  Stir in cheese, and divide among tortillas.


Instructions 1:
Boil potatoes 15-20 min until tender.  Quarter potatoes.  Combine everything else in a separate mixing bowl and pour over potatoes.  Cook over low heat 1-2 min until heated thoroughly, but DO NOT BOIL.  This is good, cold, also.


Instructions 1:
Combine in microwave dish.  Cover.  Microwave on high for 8-10 min, stirring midway.


Instructions 1:
Mix in medium microwavable dish.  Microwave 6-8 min.  For added flavor, place a small dollop of coconut oil on heated dish and stir well.


Instructions 1:
Place corn with husks in cold water and soak for 30 min.  Melt butter and add seasonings to butter.  Pull husks back, but not off.  Brush mixture over corn and wrap husks around corn.  Prepare grill - DO NOT BROIL!  Place corn on grill rack.  Cook 20 min,

Instructions 2:
or until corn is lightly browned, turning every 5 min.


Instructions 1:
Put green beans and water in microwave, covered, for 4 min.  Add rest.  Stir and cover.  Cook 5-7 min until tender.


Instructions 1:
Mix together.  When using, 1/4 cup = 1 package.  Mix with 3/4 cup (per serving).  Pour over meat and bring to boil.  Simmer 5 minutes.


Instructions 1:
Melt butter in a med. saucepan over med. heat.  Add bulgur, flaxseed, and onions.  Cook 3 min, stirring occasionally.  Add the rest.  Cover.  Bring to a boil.  Lower heat and simmer 10 min, or until broth is absorbed.  Fluff with a fork and set stand 10 m


Instructions 1:
Combine all ingredients, except parsley, in a small saucepan.  Bring to a boil.  Reduce heat.  Cover and simmer 15-20 min.  Toss to mix.  Serve immediately.


Instructions 1:
In a lg. saucepan, combine broth, mushrooms, and onions.  Bring to a boil.  Stir in barley, worcestershire sauce, thyme, and pepper.  Reduce heat.  Cover.  Simmer 45-55 min, stirring occasionally, until barley is tender and broth is absorbed.  Add water i


Ingredient Name 15:
1 14.5-oz can No salt added diced tomatoes

Instructions 1:
Place beans, broth, water, bay leaf, and seasonings in a large stock pot.  Bring to a boil for 10 min.  Add everything else and simmer 1 hr.  Remove bay leaf.


Ingredient Name 1:
1 16-oz bag Frozen French-Style Green Beans

Ingredient Name 2:
1 7-oz can No salt added mushrooms, Drained

Instructions 1:
Cook green beans according to directions.  Add mushrooms and keep warm.  Combine melted butter and seasonings and pour over green beans.  Toss to coat.  Sprinkle w/ almonds.


Instructions 1:
Pre-heat oven to 325 F.  Make 4 horizontal and vertical cuts into each slice of bread.  Place on unsprayed baking sheet (or base pan on Nu Wave).  Spray pieces with butter spray.  Sprinkle seasonings.  Bake for 15-20 min in a conventional oven or 12 min i


Name:
Coleslaw (Grandma's Recipe made healthy)

Instructions 1:
Put all in a bowl - blend with mayo.  Note: This is good for about 3 days in the refrigerator, and then the mayo blend becomes runny.


Instructions 1:
Combine all ingredients in a lg sauce pan.  Cover.  Simmer 10-15 min, or until spinach is wilted and mushrooms are tender.  Stir occasionally.


Instructions 1:
Combine all ingredients in a lg. skillet.  Cover.  Simmer 10-15 min until snow peas are tender.  Stir occasionally.


Instructions 1:
In a lg. skillet, combine everything except yogurt and sprinkles.  Cover.  Simmer 10-15 min until spinach is wilted.  Drain any excess liquid.  Combine remaining ingredients and stir into spinach.  Heat 1-2 min more but DO NOT BOIL!


Instructions 1:
In a lg. skillet, combine everything except alfalfa and lemon juice.  Cover.  Simmer 10-15 min. until spinach is wilted.  Add remaining ingredients.  Remove from heat.  Toss and serve.


Ingredient Name 4:
1 10.75-oz can Healthy Cream of Celery soup

Ingredient Name 8:
2 16-oz bag Frozen French-Style Green Beans

Instructions 1:
Pre-heat oven to 350 F.  Saute red pepper and onion in oil until tender.  In a mixing bowl, mix soup, water, worcestershire sauce, and red pepper and whisk.  Stir into saute mix.  Stir in green beans and water chestnuts.  Transfer to unsprayed 8" x 8" dis

Instructions 2:
h.  Sprinkle with cheese and spray with oil.  Bake uncovered for 20 min.


Ingredient Name 3:
1 23.5-oz jar Canned Peaches - No Sugar Added

Instructions 1:
Pre-heat oven to 350 F.  Place potato slices in a baking dish.  Pour other ingredients over the potatoes.  Cover and bake for 1 hour.


Ingredient Name 1:
2 14.5-oz can Canned French-Style Green Beans (No Salt Added), Drained

Ingredient Name 5:
1/2 6-oz can Cheddar French Fried Onions

Instructions 1:
Pre-heat oven to 350 F.  Combine all ingredients, reserving 1/2 of onion rings.  Pour into 1-1/2 Qt. baking dish.  Bake uncovered for 30 min.  Top with other onion rings and bake 5 min or until browned.


Instructions 1:
Pre-heat oven to 350 F.  Blend all dry ingredients together in a mixing bowl.  Add water, extract, and oil.  Mix well.  Add beaten egg whites.   Spray muffin pan with pam.  Fill each muffin cup in pan 1/2 to 3/4 full. Bake for about 30 min, until centers

Instructions 2:
are not wet (check with a toothpick).  Freezes nicely.


Instructions 1:
Warm up Foreman.  Place chicken between 2 piece of plastic wrap and beat to 1/4" thickness with meat mallet or rolling pin.  On a piece of wax paper, combine flour and pepper and coat chicken.  Heat butter in a large skillet at med heat and cook chicken u

Instructions 2:
ntil browned on both sides.  Finish cooking on a Foreman (about 4 min).  Place back in pan.  Place a slice of cheese on each breast and tear cheese in order to minimize cheese hanging over chicken edges.  Add broth and oregano.  Bring to a boil.  Reduce h


Ingredient Name 8:
6 Slices Canned Pineapple Slices in Pineapple Juice

Instructions 1:
Place all spices in an electric mixer.  Mix 30 sec.  Rub both sides of chicken breasts with spice mix.  Spray pan with Pam.  Place chicken in pan.  Place pineapples on top of chicken.  Bake over med-high uncovered 25 min.  Serve over rice.


Ingredient Name 9:
1/2 lb Low fat Turkey Kielbasa sausage, Thinly Sliced

Ingredient Name 10:
8 oz Boneless, Skinless Chicken Breast Tenders, Cooked and Chopped

Instructions 1:
Put all ingredients in a bowl and mix.  Blend French Dressing to taste.  Refrigerate at least 1 hour.  Serve hot or cold.


Instructions 1:
Beat together eggs and milk.  Add remaining ingredients and beat until smooth.  Transfer to a pitcher for controlled pouring. Heat waffle


Instructions 1:
Mix cereal and half n half in a bowl.  Microwave for 1 minute.  Stir.  Add butter and blueberries.  Microwave 30 sec.  Stir.  Add splenda and vanilla extract.  Microwave for 30 sec.  Stir well and serve hot.


Instructions 1:
Pre-heat oven to 425 F.  Combine first 5 ingredients (oats - Splenda) in a med. bowl.  Make a well in the center of the mixture.  Separately mix milk, oil, and egg together, then add to dry ingredients, stirring just until dry ingredients are moistened.

Instructions 2:
Fold in blueberries (Note: if you use thawed frozen blueberries or canned blueberries, it will turn your muffins green).  Spray muffin pan and spoon batter until each cup is 2/3 full.  Sprinkle cinnamon over muffins.  Bake for 20-25 min until lightly brow


Ingredient Name 1:
8 Medium Granny Smith Apple, Cored, Peeled, and chopped

Instructions 1:
Pre-heat oven to 350 F.  Put apples in a sprayed 8" x 8" pan.  Mix everything else separately and spread over apples.  Bake 30-40 min.  Serve with topping of no sugar added Cool Whip.


Ingredient Name 2:
2 Medium Granny Smith Apple, Cored, Peeled, and chopped

Instructions 1:
Pre-heat oven to 350 F.  Pour blueberries and apple chunks into a 9" x 13" baking dish.  Place almonds, oatmeal, and cinnamon in a blender.  Chop and set aside.  Combine water, splenda, vanilla, and tapioca and stir into the berries and apples until well

Instructions 2:
mixed.  Sprinkle with dry mixture.  Bake 30 min.  Let cool.  Serve with Devonshire Cream (see recipe)


Instructions 1:
Combine and mix.  Pour over cobbler or use as a dipping sauce for strawberries and other fruits.


Ingredient Name 8:
5 Medium Granny Smith Apple, Cored, and chopped

Instructions 1:
Pre-heat oven to 425 F.  Mix splenda, water, cream of tarter, cinnamon, and butter in a pan.  Bring to a boil and allow to cool.  Spray a pie pan with pam and line it with one pie crust.  Add chopped apples.  Pour mixture over top.  Place other crust over

Instructions 2:
top.  Cut 4 slits into top to vent.  Put a pie ring on the pie to prevent the edges from burning and bake 45 min.


Name:
Banana Bread (Mom's recipe made healthy)

Instructions 1:
Pre-heat oven to 350 F.  Mix together first 3 ingredients and sift.  Separately, mix together butter and splenda, then add to dry ingredients.  Add eggs and vanilla extract and stir in.  Separately mix bananas and water and then stir into remaining mixtur

Instructions 2:
e.  Spray a loaf pan with Pam.  Bake 1 hr.  Be sure bread has risen and is pulling away from the sides.  If you poke a toothpick in the top and pull it out dry, baking is completed.  Allow it to cool 10 min and then remove it from the pan and allow it to


Instructions 1:
Place cranberries in saucepan and add enough water to ALMOST cover the cranberries.  Bring to a rolling boil for 3-5 min.  Drain.  Add orange peel and splenda.  Mix well and refrigerate for at least 1 hour.  Serve chilled.


Instructions 1:
Spread cream cheese on tortillas.  Layer meats, cheese, and spinach.  Roll tortilla.  Secure with 7 toothpicks per tortilla.  Cut between toothpicks.


Instructions 1:
In a blender, mix 2 cups bluberries with tofu and vanilla.  Pour into 4 bowls.  Top with nuts and 1/4 cup blueberries.  Chill for 1 hour.  Melt brown sugar in saucepan.  Pour on top and chill 1 more hour.


Ingredient Name 3:
1 cup Frozen Strawberries, Thawed and chopped

Instructions 1:
Mix together well.  Cover and refrigerate.


Ingredient Name 3:
1 1-oz box Sugar Free Pistacio Pudding Mix


Ingredient Name 2:
1 small box Sugar Free Fruit-flavored Jello

Instructions 1:
Match jello flavor to yogurt flavor (orange, lime, strawberry, etc).  Follow the speed set directions for the jello.  When slightly thickened, add yogurt and cool whip and beat quickly with electric beater.  Pour immediately into a serving dish and refrig

Instructions 2:
erate.  This sets up quickly.  It should be ready to cut and serve in 15 min if you used enough ice cubes in the speed-set step.


Instructions 1:
Place blueberry bag in a bowl (in case it bleeds) in the refrigerator and thaw for 24 hrs.  Drain juice, but save it.  Add enough water to the juice to make 2 cups.  Pour diluted juice into a saucepan and bring to a boil.  Put the jello in a mixing bowl a

Instructions 2:
nd add hot juice to it.  Stir.  Add cold water and blueberries.  Pour all into a 9" x 13" pan and refrigerate until firm.  Combine cool whip and cream cheese with an electric mixer.  Add splenda and whip it again.  Spoon mixture evenly over jello mixture.

Instructions 3:
chill for at least 1 hour.  (NOTE: USING CREAMY COOL WHIP MAKES THIS A DOUBLE-'A'-RATED DISH, BUT ADDS 3g OF FAT, 6 g OF SUGAR, AND 17 CALORIES PER SERVING!)


Instructions 1:
Place berries in a microwave dish.  Add butter.  Sprinkle cinnomon, nutmeg, and splenda.  Add water.  Cover and microwave 10 min.  CAREFULLY REMOVE THE LID in order to avoid a steam burn.  Cool before serving.


Ingredient Name 3:
1 Medium Granny Smith Apple, Cored, Peeled, and chopped

Instructions 1:
Combine everything except whipped cream.  Mix well.  Cover and refrigerate overnight.  Just before serving, fold in cool whip.


Instructions 1:
Pre-heat oven to 425 F.  Mix splenda and seasonings in a bowl.  Beat egg whites in a large bowl.  Stir pumpkin and dry mixture into egg bowl.  GRADUALLY stir in evaporated milk.  Pour into pie shell.  Put pie ring on pie to prevent the edge from burning.

Instructions 2:
Bake for 15 min.  REDUCE TEMPERATURE to 350.  Bake 40-50 min until a knife inserted in the middle comes out clean.  Cool on wire rack for 2 hrs.  Serve or refrigerate, but DO NOT FREEZE!


Instructions 1:
Pre-heat oven to 400 F.  (Note: All amounts called for in recipe are for 1 recipe's worth.  Adjust if you are making a different amount).  Mix milk and vinegar and set aside.  Sift together flour and sugar and set aside.  Place 2 sticks butter, 4T cocoa,

Instructions 2:
and 1c cold water in a small saucepan and bringe to a boil. Add milk/vinegar mixture, cinnamon, baking soda, 1 tsp vanilla, and egg.  Mix into dry mixture. and pour on an greased cookie sheet.  Bake 20 min.  5 min before cooking is done, boil 1 stick but

Instructions 3:
ter, remaining cocoa and 5T milk.  Remove from heat and add vanilla, nuts, and confectioners sugar.  Beat until smooth.  Spread on warm cake.


Ingredient Name 1:
2 11-oz can Peeled Mandarin Orange Segments, drained

Ingredient Name 2:
1 15-oz can No Sugar Added Fruit Cocktail with juice

Ingredient Name 3:
1 8-oz can Crushed Pineapples with juice


Ingredient Name 3:
2 1-oz box Sugar Free Vanilla Pudding Mix

Instructions 1:
Pour everything but nutmeg into a blender.  Blend for one minute.  Refrigerate until chilled.  Garnish each glass with a dash of nutmeg.


Instructions 1:
In a small saucepan, comine sherry, vinegar, and honey.  Boil over med-high heat.  Add pineapple.  Reduce heat to low; simmer 5 min.  Pour mixture through strainer, reserving liquid.  Place pineapple in a med. bowl.  Cool.  Pour liquid into same saucepan;

Instructions 2:
add ginger and chili powder.  Boil over med-high heat 5 min or until slightly thickened.  Pour into a small bowl.  Let stand until cooled.  If desired, use a fork to mash pineapple slightly; pour cooled sherry-mixture over pineapple.  Refrigerate until r


Instructions 1:
Pre-heat oven to 300 F.  In a med bowl, whisk together egg, milk, 1/8 tsp salt and 1/8 tsp pepper.  Place nuts in a shallow bowl and stir in thyme, ginger and rest of pepper.  Place flour on wax paper or plate.  Dust tilapia fillets with flour and then di

Instructions 2:
p in egg mixture to coat.  Press tilapia into nut mixture, pressing all sides to coat well.  Heat oil in a large skillet until hot.  Add tilapia and cook 2-4 min until brown.  Turn tilapia.  Transfer to a baking dish.  Bake 3-5 min or until tilapia just b

Instructions 3:
egins to flake.  Sprinkle with coconut.  Serve with pineapple chutney.


Ingredient Name 1:
2 4-oz Boneless, skinless chicken breast

Instructions 1:
Pre-heat oven to 450 F (or grill to med-high).  Place chicken in the center of two 12" x 18" pieces of aluminum foil.  Combine seasonings and sprinkle over chicken.  Top with squash and red pepper.  Add another piece of foil.  Bring up foil ends and doubl

Instructions 2:
e-fold.  Double-fold sides and make an air pocket over  chicken. air pocket over chicken.   Place on a cookie sheet in the oven for 40 min (or 10-12 on grill).


Name:
Hobo Dinner - Italian Chicken and Vegetables

Ingredient Name 2:
1/3 cup Salad Dressing - Italian (See Recipe)

Ingredient Name 4:
2 cup Frozen Vegetables (Broccoli, Cauliflower, and Carrots)

Instructions 1:
Pre-heat oven to 450 F (or grill to med-high).  Place chicken in the center of two 12" x 18" pieces of aluminum foil.  Pour dressing over chicken.  Sprinkle w/ basil.  Arrange veggies on top of chicken.  Add another sheet of foil.  Bring up foil ends and

Instructions 2:
double-fold.  Double-fold sides and make an air pocket over  chicken. pouch, creating an air pocket over the chicken.  Place on a cookie sheet in the oven for 40 min or place on the grill for 14.


Instructions 1:
Mix well.  Do not refrigerate or put into a dish where it will pool and sit in the refrigerator.  If you do, the oil with thicken and glob.  In this case, use canola oil, instead.


Instructions 1:
Pre-heat oven to 450 F (or grill to med-high).  Place chicken in the center of two 12" x 18" pieces of aluminum foil.  Arrange veggies around chicken.  Top w/ butter.  Combine seasonings and then sprinkle water over all and then seasonings.  Splash lemon

Instructions 2:
juice over all.  Add another sheet of foil.  Bring up foil ends and double-fold.  Double-fold sides and make an air pocket over  chicken.  Place on a cookie sheet in oven for 40 min or directly on grill for 12.


Name:
Hobo Dinner - Ham, Potatoes, and Asparagus

Ingredient Name 4:
1 Cup Sauce - Alfredo (Homemade) (See Recipe)

Instructions 1:
Cut off the tough ends of the asparagus.  Pre-heat oven to 450 F (or grill to med-high).  Divide potatoes between two SPRAYED 12" x 18" pieces of aluminum foil.  Place ham slice on potatoes and asparagus on ham.  Pour alfredo over each pile.  Add another

Instructions 2:
sheet of foil.  Bring up foil ends and double-fold.  Double-fold sides and make an air pocket over ham.  Place on a cookie sheet and bake in oven for 22 minutes or directly on grill for 13-15.


Name:
Hobo Dinner - Herbed Fish and Vegetables

Ingredient Name 1:
2 6-oz frozen fish fillets (Orange roughy, Haddock, or Pollock)

Ingredient Name 3:
1 16-oz bag Frozen Vegetables (Broccoli, Cauliflower, and Carrots)

Instructions 1:
Pre-heat oven to 450 or grill to med-high.  Place fish on 2 separate 12" x 18" sheets of aluminum foil.  Top with green onions.  Place veggies around fish.  Sprinkle all with seasonings and top with butter.  Add another sheet of foil.  Bring up foil ends

Instructions 2:
and double-fold.  Double-fold sides and make an air pocket over fish.  Place on cookie sheet and bake in oven for 45 min or place directly on grill and bake 25 min.  Drizzel fish with lemon juice and spray with butter spray.


Instructions 1:
Pre-heat oven to 450 F or grill to med-high.  Divide shrimp between two 12" x 18" sheets of aluminum foil.  Place rice around shrimp and sprinkle seasonings over all.  Place broccoli around shrimp.  Sprinkle with garlic and butter.  Add another sheet of f

Instructions 2:
oil.  Brand double-fold.  Double-fold sides and make an air pocket over fish.  Place on cookie sheet and bake in oven for 45 min or place directly on grill and bake 25 min. Stir rice.  Spray with butter spray.


Instructions 1:
Sprinkle geletin over water in a saucepan.  Let stand 1 min.  Cook over low heat, stirring til geletin dissolves (about 3 min).  Remove.  Stir in coffee.  In a different saucepan, combine splenda and cocoa over low heat. Gradually add milk and cook til sm

Instructions 2:
ooth (about 6 min), stirring frequently.  Gradually add mixture to egg yolks, stirring constantly with a whisk.  Return to pan.  Cook over med heat until thick (about 4 min), stirring constantly.  Remove.  Stir in geletin mix.  Place pan in large ice-fill

Instructions 3:
ed bowl until filling cools to room temp (about 15 min), stirring constantly.  Stir in extract.  Spoon into lg bowl, chill 30 min. Fold in cool whip.  Spoon into crust.  Chill 8 hrs, sprinkle with almonds.


Ingredient Name 9:
1 lb Plain Pork Tenderloin, cut across the grain, 1/4-inch thick.

Ingredient Name 11:
1-1/2 lb Sweet Potato, Peeled, quartered lengthwise and sliced crosswise 1/4 inch thick.

Instructions 1:
In a bowl, mix 1/2 cup water, bullion, soy sauce, ketchup, vinegar, cornstarch, and red pepper flakes until smooth.  Set aside.  Heat 1 Tbs of oil in a large skillet over med-high heat.  Add pork and stir-fry for 2 min.  Season with salt.  Remove to plate

Instructions 2:
to keep warm.
Add remaining 1 Tbs oil to skillet, saute sweet potatoes and peppers over med-high heat for 8 min.  Add 1 cup of water and simmer, covered, on med-low for 6 min, until sweet potato is tender, stirring occasionally.  Stir in broth mixture a

Instructions 3:
nd cooked pork and bring to a boil.  Reduce heat and simmer for 1 min until sauce is thickened and meat is heated through.


Ingredient Name 8:
1 cup Fresh Blueberries, or canned (if rinsed)


Ingredient Name 3:
4 Slice Extra-Lean Turkey Bacon, Cooked and crumbled

Instructions 1:
Place first 5 ingredients in a large bowl.  Add dressing and toss lightly.  Spoon into tortillas and roll up.


Ingredient Name 3:
3 Tbs Homemade No-Salt Taco Seasoning (See Recipe)

Instructions 1:
Combine water, salsa, taco seasoning and oil in a large saucepan and mix well.  Stir in rice and beans.  Bring to a boil over med-high heat.  Cover; remove from heat.  Let stand 5 min.  Stir in cilantro


Ingredient Name 6:
1/4 cup Fat Free Shredded cheddar cheese

Instructions 1:
Pre-heat oven to 350 F.  Spray 8 x 8 Casserole dish with Pam.  Combine all ingredients except cheese in a large bowl and then pour into Casserole dish.  Bake COVERED for 45-50 min.  Sprinkle with cheese and spray with canola oil.  Let stand 5 min.


Name:
Santa Fe Fish Fillets with Mango-Cilantro Salsa

Ingredient Name 2:
3 Tbs Homemade No-Salt Taco Seasoning (See Recipe)

Instructions 1:
Pre-heat oven to 375 F.  Cover broiler pan with foil.  Spray with cooking spray.  Dip fillets in taco seasoning, coating both sides and place on foil.  Spray fillets with pam.  Sprinkle with taco shells.  Bake 15-20 min until flaky in center.  Microwave s

Instructions 2:
alsa on HIGH for 1 minute.  Stir in mango and cilantro and spoon over fish when serving.


Ingredient Name 1:
1 tsp Ranch Seasoning and Salad Dressing Mix

Ingredient Name 2:
1 7.5-oz package Extra Lean Boneless Cooked Smoked Pork Chops

Instructions 1:
Pre-heat oven to 450 F.  Combine salad dressing mix and pepper.  Rub on both sides of pork chops.  Arrange in a singe layer in a shallow baking pan.  Sprinkle with paprika.  Bake 20-25 min until cooked through.


Ingredient Name 8:
1 cup Fresh Blueberries, or canned if rinsed

Instructions 1:
Mix ingredients well in a bowl.  Transfer to pitcher.  Pre-heat griddle (stove or electric) on medium-high.  Pour about 4 inch pancakes.  When pancakes bubble and edges start to solidify, flip and cook a few minutes on back side.


Ingredient Name 4:
1 cup Fat Free Shredded cheddar cheese, divided

Instructions 1:
Pre-heat oven to 350.  Beat eggs and water with whisk in a bowl.  Stir in ham, 1/2 of cheese and 2 tsp of cilantro.  Pour into a sprayed 9-inch pie plate.  Sprinkle with remaining cheese.  Bake 30 min or until puffy and golden brown.  Sprinkle with remain

Instructions 2:
ing cilantro.  YOU CAN STIR IN VEGETABLES INTO EGG MIXTURE, ALSO!


Ingredient Name 4:
1/2 cup Frozen Strawberries, Thawed, divided

Instructions 1:
Mix cream cheese and jam until well blended.  Gently stir in cool whip.  Spoon 2 Tbs Strawberries into each of 2 parfait or desert glasses; top with cream cheese mixture.  Top with remaining strawberries.  (Microwave cream cheese on plate for 10-15 sec un

Instructions 2:
til slightly softened to make it easier to work with).


Ingredient Name 1:
1/4 cup Salad Dressing - Italian (See Recipe)

Instructions 1:
Heat dressing in a lg skillet on med. heat.  Add chicken and garlic; cover.  Cook 5 min. on each side or until chicken is browned.  Remove from skillet and set aside.  Add canned tomatoes and water to skillet.  Stir in rice; bring to a boil.  Reduce heat

Instructions 2:
to low and simmer, uncovered for 10 min.  Return chicken to skillet.  Sprinkle with cheese; cover.  Cook on low heat 5 min.  Top with tomato and cilantro


Ingredient Name 1:
4 lb New Potatoes, cut into 1/4 inch thick slices

Instructions 1:
Pre-heat oven to 350.  Spray 9x13 dish with cooking spray.  Quarter 1/4 of the potatoes and place in a large saucepan and cover with water.   Bring to a boil on med-high heat and boil for 15 min.  Slice remaining potatoes into slices.  Bring a separate la

Instructions 2:
rge pan of water to a boil and add potato slices.  Let it come to a boil again and then reduce heat to low; cover and simmer 10 min until tender.  Drain.  While these are simmering, the smaller pan of potatoes should finish.  Drain them and transfer to a

Instructions 3:
large bowl.  Add sour cream; mash with potato masher.  Add valveeta, ham, and green onions; mix lightly.  When the larger pan of potatoes finishes simmering, drain them and return them to the large pan.  Add mashed potato mixture to potato slices; gently

Instructions 4:
stir.  Spoon into prepared baking dish.  Sprinkle w/ Parmesian.  Bake 30 min or until heated through.


Instructions 1:
Preheat oven to 375 F.  Mix cereal, 1/3 cup of BBQ sauce, and egg whites in a lg. bowl until well blended.  Add meat and vegetables and mix lightly.  Place in a sprayed loaf pan.  Brush with remaining BBQ sauce.  Bake 1 hr.


Ingredient Name 1:
2 7.5-oz package Extra Lean Boneless Cooked Smoked Pork Chops

Ingredient Name 3:
1 7-oz can No salt added mushrooms, drained

Ingredient Name 8:
2 Medium Granny Smith Apple, Cored, Peeled, and chopped

Instructions 1:
Spray lg skillet with cooking spray.  Add chops; cook on med-high heat 4 min. on each side or until browned.  Add onion, mushrooms and dressing cook 3 more min.  Stir in rice, broth, water, apples, and thyme.  Reduce heat to medium; simmer 20 min, or unti

Instructions 2:
l heated through.  It will thicken upon cooling.


Instructions 1:
Mix all in a bowl.  Refrigerate for at least 1 hr.


Instructions 1:
Bring carrots, dressing, and honey to boil in saucepan.  Reduce heat to med-low; cover.  Simmer 15 min. or until tender.  Sprinkle with pecans.


Ingredient Name 5:
1 7-oz can No salt added mushrooms, drained

Instructions 1:
Place potatoes, carrots, and water in a lg skillet.  Bring to a boil.  Cover.  Reduce heat to low and simmer 15 min.  Stir in mushrooms, onions, dressing, and meat.  Cook and stir on high heat 5 min or until heated through.


Ingredient Name 1:
2 Tablespoon Salad Dressing - Italian (See Recipe)

Ingredient Name 2:
1 lb Plain Pork Tenderloin, cooked and cut into strips

Ingredient Name 3:
1/4 Cup Taco Seasoning (VERY low sodium) (See Recipe)

Ingredient Name 9:
1/2 cup Fat Free Shredded cheddar cheese

Instructions 1:
Heat dressing in a large skillet on med-high heat.  Add pork; sprinkle with half of seasoning mix.  Stir-fry 2 min.  Add vegetables, rice, water, and remaining taco mix and salt.  Mix well.  Bring to a boil.  Reduce heat to medium; cover.  Simmer 5 min.

Instructions 2:
Sprinkle w/ cheese; cover.  Let stand 5 min.


Ingredient Name 3:
1/4 cup Fat Free Shredded cheddar cheese

Instructions 1:
Place unwrapped block of cream cheese on microwave plate; top with salsa, shredded cheese, and olives.  Spray cheese with canola oil.  Microwave on high for 45 sec to 1 min or until cheese is melted.  Sprinkle with cilantro.  Serve with crackers.


Ingredient Name 4:
3/4 cup Fat Free Shredded cheddar cheese

Instructions 1:
Pre-heat oven to 350 F.  Melt butter in med saucepan on med heat; stir in flour.  Cook 1 min.  Gradually add milk, stirring until well blended.  Cook and stir until mixture comes to a boil.  Remove from heat.  Add cheese, stirring until melted.  Stir in m

Instructions 2:
ustard and bacon bits.  Cool slightly.  Stir in egg yolks, 1 at a time.  Beat egg whites with an electric mixer on med speed until stiff but not dry (about 5 min).  Gently fold into yolk mixture.  Pour into 12 lightly greased nonstick muffin cups.  Bake 2


Ingredient Name 1:
1/3 Cup Salad Dressing - Italian (See Recipe)

Ingredient Name 6:
1 7-oz can No salt added mushrooms, Drained

Ingredient Name 7:
1 14.5-oz can No salt added diced tomatoes, DRAINED

Ingredient Name 8:
1/3 cup Fat Free Shredded cheddar cheese

Instructions 1:
Heat dressing in lg. skillet on med. heat.  Add onion; cook 5 min. or until tender.  Add eggplant; cook and stir 5 min.  Add zucchini, pepper and mushrooms; cook and stir 5 min.  Add tomatoes, bring to a boil.  Reduce heat to low; cover.  Simmer 15 min. o

Instructions 2:
r until vegetables are tender, stirring occasionally.  Pour mixture into casserole dish; sprinkle with cheese.  Cover and refrigerate until ready to serve.  Pre-heat oven to 350.  Bake 25-30 min or until heated through.  Sprinkle w/ parsley just before se

Instructions 3:
rving.  NOTE: ADD 1 SMALL UNPEELED EGGPLANT, CUBED ON INGREDIENT LIST AFTER ONION.


Ingredient Name 7:
1 8-oz container Fat Free Cream Cheese, softened

Instructions 1:
Pre-heat oven to 350.  Line a 9x13 pan with foil and spray with Pam.  Mix flour, brown sugar, and 1/4 cup splenda in a med bowl; cut in butter with 2 knives until mixture resembles coarse crumbs.  Stir in oats and pecans.  Reserve 1 cup of the oat mixture

Instructions 2:
; press remaining mixture onto bottom of pan.  Bake 15 min.  Beat cream cheese, remaining 1/2 cup sugar, eggs, pumpkin, and spice in a small bowl with electric mixer on med speed until well blended.  Pour over crust; sprinkle with reserved crumb mixture.

Instructions 3:
Bake 25 min.  Lift from pan using foil handles; cool completetly.  Cut into 12 bars.


Ingredient Name 1:
1 7-oz can No salt added mushrooms, Drained

Ingredient Name 3:
1 10-oz bag Frozen Spinach, Thawed and drained

Instructions 1:
Pre-heat oven to 375.  Spray non-stick skillet w/ Pam.  Add mushrooms and onions; cook 5 min or until tender.  Stir in spinach; mix well.  Mix mayo, milk, and eggs until well blended.  Add spinach mixture and cheese.  Pour into pie shell.  Sprinkle w/ bac

Instructions 2:
on bits.  Bake 50 min or until set and golden.


Ingredient Name 3:
1-1/2 lb Boneless, skinless chicken breast

Ingredient Name 4:
1-1/2 cup Fat Free Shredded cheddar cheese

Instructions 1:
Pre-heat oven to 375 F.  Pour sauce into a 9x13 baking dish.  Carefully stir in 1/4 cup of the parmesian cheese.  Add chicken; turn over to evenly coat both sides with sauce.  Cover w/ foil.  Backe 30 min.  Uncover.  Top w/ shredded cheese and remaining p

Instructions 2:
armesian and continue baking 5 min or until chicken is cooked through and cheese is melted.  Sever over hot cooked pasta, if desired.


Ingredient Name 1:
1 12-oz box Whole Wheat Penne Pasta, cooked according to directions

Ingredient Name 6:
8 oz Fresh asparagus, Cut into 1/2" pieces

Instructions 1:
Toss cooked pasta with 1 Tbs olive oil to keep it from sticking together.  Saute vegetables in 1 Tbs olive oil until tender.  Mix pasta and veggies with butter and parmesian.


Instructions 1:
Combine yogurt, milk, and lemon juice in a bowl and set aside.  Fill a lg. saucepan halfway with water and bring to a boil.  Reduce heat to simmering.  Break one egg into a cup and carefully slide egg into hot water.  Repeat with remaining eggs.  Simmer u

Instructions 2:
ntil the white is set and the yolk begins to thicken, about 3-5 min.  Remove eggs from water with a slotted spoon.  Top each muffin slice with salmon or a slice of bacon.  Top with egg.  Top with yogurt sauce.  Season w/ salt and pepper


Ingredient Name 2:
1/2 Medium Granny Smith Apple, Cored, Peeled, and chopped

Ingredient Name 3:
1 6.75-oz box No Sugar Added Apple juice

Instructions 1:
Combine ingredients together until just moistened.  Heat a 10-inch non-stick sprayed skillet.  Pour 6-inch panckakes until golden brown on both sides.


Instructions 1:
Toss cooked pasta with 1 Tbs olive oil to keep it from sticking together.  Saute vegetables in 1 Tbs olive oil until tender.  Mix pasta and veggies with bacon bits, butter, and parmesian.  Sprinkle parsley and serve.


Ingredient Name 1:
1 16-oz bag Frozen Vegetables (Broccoli, Cauliflower, and Carrots)

Ingredient Name 2:
2 6-oz box Whole wheat Mac N Cheese, Cooked according to directions

Ingredient Name 4:
1/4 Cup Salad Dressing - Italian (See Recipe)

Ingredient Name 6:
1 cup Fat Free Shredded cheddar cheese, divided

Instructions 1:
Pre-heat oven to 375 F.  Place vegetables in colander in sink.  Cook Macaroni according to directions (do not add cheese).  Pour over vegetables in colander to drain and quickly thaw vegetables.  Return Mac and veggies to same saucepan.  Add cheese sauce,

Instructions 2:
milk, and dressing; mix well.  Add tuna and 1/2 cup of the shredded cheese; mix well.  Spoon into 2-qt round casserole dish; cover.  Bake 35 min. or until heated through.  Uncover; top with remaining 1/2 cup shredded cheese.  Bake and additional 3 to 4 m


Ingredient Name 1:
1 16-oz bag Frozen French-Style Green Beans, Thawed

Ingredient Name 2:
1/4 cup Salad Dressing - Italian (See Recipe)

Instructions 1:
Cook and stir beans in half of the dressing in large skillet on med. heat just until tender-crisp, about 5 min.  Add remaining dressing and mustard; mix lightly.  Cook until heated through, stirring occasionally.  Sprinkle with almonds.


Ingredient Name 1:
2-1/2 tsp Ranch Seasoning and Salad Dressing Mix

Instructions 1:
Combine everything in abowl and mix well.  Cover and refrigerate.  Chill 30 min to thicken.  Stir before serving.  Stays fresh 3-4 weeks.


Name:
Roasted Red Potatoes with bacon and cheese

Ingredient Name 1:
1/2 cup Salad Dressing - Ranch (See Recipe)

Ingredient Name 2:
1/2 cup Fat Free Shredded cheddar cheese

Instructions 1:
Pre-heat oven to 350 F.  Mix dressing, cheese, and bacon bits in a large bowl.  Add potatoes; toss gently.  Spoon into lightly greased 9x13 baking dish.  Cover.  Bake 40 min.  Remove cover and bake an additional 15 min or until potatoes are tender.  Sprin


Instructions 1:
Pre-heat oven to 350 F.  Lightly spray large skillet with pam.  Heat on med-high heat.  Add onion; cook 5-7 min or until tender, stirring often.  Add cream cheese, broth, and mustard; mix well.  Remove from heat and set aside.  Lightly spray 9x13 baking d

Instructions 2:
ish wih cooking spray.  Toss potatoes with cream cheese mixture.  spoon into prepared pan.  Combine oats, parmesian cheese, butter, and parsley; sprinkle evenly over potatoes.  Bake 50-60 min or until potatoes are tender.  Let stand 5 min before serving.


Ingredient Name 1:
1 lb Plain Pork Tenderloin, thinly sliced

Ingredient Name 5:
1/4 cup Salad Dressing - Italian (See Recipe)

Instructions 1:
Pre-heat grill to med-high heat.  Toss prok, broccoli, carrots, orange, dressing and soy sauce in bowl.  Poke small holes in bottom of large piece of disposable aluminum foil pan.  Spoon pork mixture into pan.  Grill 15 min, stirring often, until pork is

Instructions 2:
cooked through and vegetables are crisp-tender.  Sprinkle with almonds.  Serve over cooked rice.


Ingredient Name 2:
4  4-oz Boneless, Skinless Chicken Breast Fillets

Instructions 1:
Heat dressing in lage skillet on med-high heat.  Add chicken; cook and stir in 1 min.  Add broth, broccoli, red pepper and carrots.  Bring to boil.  Stir in rice.  Return to boil.  Reduce heat to low; cover.  Simmer 5 min.  Remove from heat.  Let stand 5

Instructions 2:
min.  Stir in lemon pepper seasoning; sprinkle with cheese.


Ingredient Name 1:
16 oz Low fat Valveeta cheese, cut into pieces

Ingredient Name 2:
1 8-oz can Crab meat, Drained and flaked

Instructions 1:
Mix valveeta, crabmeat, onions, and bell peppers in large microwavable bowl.  Microwave on high 5 min or until valveeta is completely melted, stirring after 3 min.  Stir in sour cream and red pepper.  Serve hot with crackers or vegetables.


Ingredient Name 7:
1 lb Boneless, Skinless Chicken Breast Tenders, cut into 12 thin strips

Instructions 1:
Mix water, BBQ sauce, sunbutter, soy sauce, cilantro, and mustard in med bowl with wire whisk.  Pour half of the mixture into large re-sealable plastic bag.  Add chicken; seal bag. Shake gently to coat chicken.  Refrigerate 1-2 hrs to marinate.  Refrigera

Instructions 2:
te remaining sauce mixture for dipping.  Pre-heat grill to med-high heat.  Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.  Grill 5-7 min. or until chicken is cooked through.  Serve with remaining dipping sauce.


Ingredient Name 2:
1/2 cup Chopped Red onions, Thinly Sliced

Ingredient Name 6:
1/4 cup Salad Dressing - Italian (See Recipe)

Instructions 1:
Cook potatoes in boiling water 10-12 min or until fork tender.  Drain.  Toss potatoes, onion, tomatoes, bacon bits and basil in a large bowl.  Mix remaining ingredients.  Pour over potato mixture; toss lightly.  Refrigerate until ready to serve.


Ingredient Name 2:
1 lb Medium Shrimp, Tails Off, Peeled, and Deveined

Ingredient Name 3:
1 14.5-oz can No salt added diced tomatoes

Ingredient Name 6:
3/4 lb Whole Wheat Fettucini, Cooked according to directions

Instructions 1:
Pour dressing over shrimp in small bowl; refrigerate 20 min. to marinate.  Remove shrimp from marinade; discard marinade.  Heat large skillet on med heat; add shrimp.  Cook 3 min. or until shrimp turn pink, stirring frequently.  Remove from skillet using

Instructions 2:
slotted spoon; cover to keep warm.  Set aside.  Add tomatoes and half of the basil to same skillet.  Cook and stir 3 min.  Stir in cream cheese until well blended.  Add shrimp.  Cook until heated through, stirring occasionally.  Place hot fettucine on lar

Instructions 3:
ge serving platter.  Top with shrimp sauce.  Sprinkle with remaining basil and the parmesian cheese.


Instructions 1:
Preheat oven to 450.  Top 2 of the bread slices with milk, ham, and remaining bread.  Beat egg white and milk in shallow dish or pie plate.  Dip each sandwich into egg mixture, turning to coat both sides (let bread soak about 5 sec. on each side).  Place

Instructions 2:
sandwiches on baking sheet sprayed with cooking spray.  Bake 6 min.  Turn.  Bake an additional 5 min. or until sandwiches are golden brown.  Cut sandwiches diagonally in half.  DOES NOT RE-HEAT WELL!


Ingredient Name 7:
1/2 cup Fat Free Shredded cheddar cheese

Instructions 1:
Pre-heat oven to 425 F.  Crumple 4 large sheets of foil to form 3-inch balls; arrange on baking sheet.  Arrange 1 tortilla over each ball; spray with cooking spray.  (Tortillas will drape over balls as they bake)  Bake 6 to 8 min. or until tortillas are g

Instructions 2:
olden brown.  Meanwhile, cook meat with chili powder in nonstick skillet until browned.  Add salsa and beans; cook until heated through.  Place tortilla shells on 4 serving plates.  Fill with salad greens meat mixture, cheese, tomato, and dressing.


Ingredient Name 4:
3 Tablespoon Salad Dressing - Italian (See Recipe)

Instructions 1:
Pre-heat oven to 400 F.  Mix meat, eggs, and mayo.  Shape into 4 patties.  Heat 1 Tbs of Italian dressing in large nonstick skillet.  Add onions; cook on med-high heat 10 min. or until onions are carmelized and tender, stirring occasionally.  Remove from

Instructions 2:
skillet.  Add patties; cook on med. heat 5 min. on each side or until cooked through.  Brush one side of bread slices with remaining Italian dressing.  Spray baking sheet with pam.  Place 4 bread slices, dressing side down, on baking sheet; top with chees

Instructions 3:
e, onions and hamburger patties.  Cover with remaining bread slices, dressing side up.  Bake 20 min, turning sandwiches after 10 min.


Ingredient Name 1:
8 oz Whole Wheat Rotini Pasta, Cooked according to directions

Ingredient Name 2:
1/2 cup Salad Dressing - Italian (See Recipe)

Ingredient Name 3:
1 lb Medium Shrimp, Tails Off, Peeled, and Deveined

Instructions 1:
Heat dressing in large nonskillet on med. heat.  Add shrimp, vegetables, and garlic; cook and stir 3-4 min, or until shrimp are pink and vegetables are crisp-tender.  Toss shrimp mixture with drained pasta.  Sprinkle with cheese and lemon peel.  (You can


Ingredient Name 5:
4 4-oz Boneless, skinless chicken breast

Instructions 1:
Mix mayo, rice, broth, and chili powder in large skillet.  Top with chicken.  Bring to boil; cover.  Reduce heat to low; simmer 25 min.  Top with remaining ingredients.  Cook an additional 10 min.


Ingredient Name 2:
1 Tbs Taco Seasoning (VERY low sodium) (See Recipe)

Ingredient Name 8:
6 Olives Whole (Jumbo) Olives, Drained and sliced

Instructions 1:
Mix beans and taco seasoning mix.  Spread onto bottom of 9-inch pie plate or quiche dish.  Layer all remaining ingredients over bean mixture; cover.  Refrigerate several hours or until chilled.  Serve with chips or vegetables.


Instructions 1:
Mix Velveeta and salsa in 1.5-quart microwavable bowl.  Microwave on HIGH 5 min. or until Velveeta is melted, stirring after 3 min.


Instructions 1:
Mix basil, lemon peel, and pepper on shallow plate until well blended.  Place cream cheese is basil; turn to evenly coat all sides, pressing basil mixture into cream cheese to secure.  Cut cream cheese block horizontally in half; place one half on serving

Instructions 2:
dish basil mixture-side down.  Sprinkle parmesian cheese onto cut-side of cream cheese.  Top with ham and second half of cream cheese.  Serve at room temperature or microwave on high 45 sec. or until warm.  Serve as a spread with crackers.


Ingredient Name 5:
1/2 cup Frozen Chopped green peppers, Thawed

Ingredient Name 7:
1-1/2 cup Fat Free Shredded cheddar cheese

Instructions 1:
Spread cream cheese on large platter; drizzle with BBQ sauce.  Top with remaining ingredients.


Ingredient Name 1:
1/2 cup Salad Dressing - Italian (See Recipe)

Instructions 1:
Place all in a food processor or blender.  Cover and process until well blended.  Store in tightly covered container in refrigerator for up to 1 week, or pour into ice cube trays (2 Tbs per cube) until frozen and place in freezer bags.


Ingredient Name 3:
1 Package Sugar Free Vanilla Pudding Mix

Instructions 1:
Pour half and half and extract into a large bowl.  Add pudding and beat with a wire whisk for 2 min or until well blended.  Gently stir in whipped topping.  Stir in chopped cookies (or 1/2 cup slivered almonds).  Speen into 8 individual dishes or paper-li

Instructions 2:
ned muffin cups.  Freeze 3 hrs or until firm.  Store leftover deserts in freezer.


Instructions 1:
Place milk, honey, and cream cheese in food processor.  Cover.  Process on high speed until well blended.  Add fruit.  Cover.  Blend until smooth, scraping down side of food precssor container if necessary.  Pour into 10 glass, plastic, or paper cups and


Ingredient Name 1:
1 lb New Potatoes, Cubed, Boiled, and Drained

Instructions 1:
Cool potatoes completely.  Mix mayo and basil in a large bowl until well blended.  Add potatoes, eggs, carrots, and green pepper.  Mix lightly and cover.  Refrigerate for at least 1 hr.


Instructions 1:
Combine milk, rice, splenda, raisins, and salt in a med saucepan.  
Bring to a boil, stirring constantly.  
Reduce heat to med-low and simmer, uncovered for 6 min, stirring occasionally.  
Beat egg and vanilla with wire whisk until well blended.  
Add

Instructions 2:
a small amount of hot milk mixture; mix well.  
Return to saucepan; cook and stir on low heat 1 min.  (Do not boil!)  
Remove from heat.  Let stand 30 min.  
Serve warm.  
Store remaining pudding in refrigerator.


Ingredient Name 3:
1/2 cup Reduced Fat Parmesian Cheese, divided

Instructions 1:
Pre-heat oven to 425 F.  Spray bottom of 9-in pie plate.  Toss potatoes with butter and 1/4 cup of the cheese.  Arrange slices in several layers on bottom and up the side of the pie plate.  Sprinkle with remaining 1/4 cup cheese.  Bake 1 hr or until potat

Instructions 2:
oes are tender.  Loosen potatoes from side and bottom of pie plate.  Invert immediately onto serving plate.  Sprinkle with chives.  Cut into 8 wedges to serve.


Ingredient Name 3:
1 8-oz container Fat Free Cream Cheese, divided

Ingredient Name 8:
1/4 cup Reduced Fat Parmesian Cheese, divided

Ingredient Name 9:
1/4 cup Fat Free Shredded cheddar cheese, divided

Instructions 1:
Pre-heat oven to 375F.  Place potatoes into separate bowls.  Add half EACH of the cream cheese and sour cream to the potatoes into each bowl; add seasonings.  Mash with potato masher or fork until creamy.  Stir half of the parmesian cheese into bowl of wh

Instructions 2:
ite potatoes.  Stir half of the shredded cheese in tho bowl of sweet potatoes.  Alternatively layer half EACH of the white potatoes mixture and sweet potato mixture in a 2-qt clear glass casserole dish.  Repeat layers.  Bake 15 min.  Sprinkle with remaini

Instructions 3:
ng cheeses.  Spray with canola oil.  Continue baking 5 min or until cheeses are melted.


Ingredient Name 1:
3 cup Whole Wheat Rotini Pasta, Cooked according to directions

Instructions 1:
Cook pasta according to directions.  Cook garlic and onion in dressing in a large skillet 2 min, or until softened.  Add tomatoes and cook for 2 more min.  Toss with pasta and remaining ingredients.  Serve warm.


Ingredient Name 6:
6 4-oz Boneless, skinless chicken breast

Instructions 1:
Pre-heat oven to 400 F.  Combine cereal, flour, and Mrs. Dash in a shallow dish or pie plate.  Beat egg whites with water in a shallow bowl.  Dip chicken in egg white mixture, then in cereal mixture.  Place chicken, coating side up, on a sprayed baking sh

Instructions 2:
eet.  Bake 40 min or until chicken is golden brown and cooked through.  NOTE: This is good if you eat it immediately.  It does not re-heat well, as the coating gets very soggy.


Instructions 1:
Cook chops in a large sprayed skillet on med-high for 2-3 min on each side, or until browned.  Combine salsa, cocoa, and cinnamon and spoon over chops.  Reduce heat to med-low and simmer 5 min, or until chops are no longer pink in the center and sauce is

Instructions 2:
thickened, turning chops over and stirring sauce after 3 min.  Sprinkle with greed onions.


Ingredient Name 8:
2 1-oz box Sugar Free Vanilla Pudding Mix

Instructions 1:
Bake pie crust according to instructions.  Cool crust to room temperature.  Mix Cream Cheese, 1 Tbs milk and splenda in a large bowl with a wire whisk until well blended.  Gently stir in the whipped topping.  Spread over crust.  Pour 1 cup milk into large

Instructions 2:
bowl.  Add pumpkin, pudding mixes, and spices.  Beat with wire whisk 2 min or until well blended (mixture will be thick).  Spread over cream cheese layer.  Refrigerate 4 hr or overnight.


Instructions 1:
Combine all of the ingredients, except evaporated milk in the work bowl of a food processor or mixture.  Puree (or beat) until smooth.  With the motor running, slowly pour in the evaporated milk and blend until just incorporated.  Preheat oven to 375F.  S

Instructions 2:
pray 6 (8-oz) ramekins.  Divide the custard mix amoung the ramekins, then place them in a baking pan with sides.  Pour just enough hot water into the baking pan to come halfway up the sides of the ramekins.  Bake until set, about 35-40 min.  Let cool.  Co

Instructions 3:
ver and refrigerate until ready to serve.


Ingredient Name 8:
8 oz Cooked Boneless, Skinless Chicken Breast, Chopped

Instructions 1:
IMPORTANT: Measure and set out all ingredients before beginning!  It a small pan, cook pumpkin seeds over low heat.  In a large saucepan, bring the broth to a boil.  Reduce heat to simmer.  Heat the olive oil and butter in a large saucepan over med-heat.

Instructions 2:
Add the onion and cook, stirring until very soft, but not browned (about 1 min).  Using a wooden spoon, stir the rice into the onions--toasting the rice by stirring constantlyfor 1 min.  DO NOT BROWN!  Stir in the wine.  Cook, stirring until the wine is

Instructions 3:
reduced for 1-2 min.  Then add the pumpkin, chicken, nutmeg, and sage.  Add 2 ladelfuls of the simmering broth.  Stir the rice until the liquid is almost completely absorbed.  Continue adding broth, 1 ladelful at a time, stirring after each addition and a

Instructions 4:
llowing the rice to absorb the liquid before adding more.  While liquid is absorbing, check on pumpkin seeds and turn, so they do not burn.  Remove them when they are toasted.  When the rice has absorbed the last broth addition, remove from heat.  Stir in

Instructions 5:
the cheese and the remaining butter.  Whip with a wooden spoon to bring out the creaminess of the rice and incorporate all the ingredients.  Top individual servings with toasted pumpkin seeds.


Ingredient Name 1:
6 Slices Sara Lee Honey Wheat Bread, coarsely torn

Ingredient Name 2:
1 14-oz pkg Low fat Turkey Kielbasa sausage, Chopped

Instructions 1:
Pre-heat oven to 350.  Spray a 9x13 pan with pam.  Place bread in bottom of pan.  Sprinkle with sausage and cheese.  Beat eggs, milk, and pepper with a wire whisk.  Pour over bread mixture in pan.  Bake 40-45 min or until mixture is set in center and ligh


Ingredient Name 5:
2 Tbs Fat Free Thousand Island Salad Dressing

Instructions 1:
Spread coconut oil on bread.  Toast in Nu Wave for 2-3 minutes.  Flip and repeat.  Meanwhile, microwave saurkraut and corned beef.  Spread salad dressing on each slice.  Place half the saurkraut on top of one of the slices (on the dressing).  Add corned b

Instructions 2:
eef, then cheese, then rest of saurkraut.  Then add the other slice (dressing side down).


Ingredient Name 1:
1 lb Cooked Boneless, Skinless Chicken Breast

Ingredient Name 2:
1/4 Cup Salad Dressing - Italian (See Recipe)

Instructions 1:
Toss chicken with Italian dressing in a ziploc bag.  Place in a nonstick skillet and cook on med-high heat for 4 min on each side, or until browned.  Stir in broth and bring to a boil.  Cover and simmer 10 min.  Add green beans and cook 5 min or until coo

Instructions 2:
ked through.  Remove chicken from skillet.  Add rice and almonds to pan.  Remover from heat.  Cover and let stand 5 min.  Serve chicken over rice mixture.


Ingredient Name 4:
2 7-oz can Chipotle peppers in Adobo sauce

Ingredient Name 13:
1/2 cup Pumpkin Seeds, toasted and chopped

Instructions 1:
Heat seeds over med heat 5-7 min until lightly browned.  Saute onions for 3 min.  Add tomatoes, garlic, cans of chilies, raisins, vinegar, splenda, cinnamon, and cloves.  Cook 4 min.  Stir in tomato paste.  Cook 2 min.  Place in a large bowl and refrigera

Instructions 2:
te until completely cooled.  Chop up pumpkin seeds and stir into mixture.  Pour over tenderloin and refrigerate 4 hrs to overnight.  Heat oven to 350.  Bake for 90 min, or until pork is 155 degrees F.  Let stand 5 min.  Cut into slices.  Topping is VERY h

Instructions 3:
ot (spicy), so unless you do not like it really hot, scrape it off and eat the meat, which still has bite.


Instructions 1:
Pre-heat griddle (stove or electric) on medium-high.  Beat together eggs and milk.  In a separate small bowl, mash together bananas with some of the egg-milk mixture.  Pour into main mixing bowl.  Add remaining ingredients and beat until smooth.  Transfer

Instructions 2:
to a pitcher for controlled pouring. Pour about 4 inch pancakes.  When pancakes bubble and edges start to solidify, flip and cook a few minutes on back side.


Instructions 1:
Boil potatoes.  Rinse and place in a mixing bowl.  Mash.  Add milk in small amounts, beating after each addition.  Add rest and beat until potatoes until light and fluffy.


Instructions 1:
Place lettuce in a sealed container.  Chop up and peel (if necessary) remaining ingredients, except tomato, and store in a separate container; seal and shake well until blended.  Do not refrigerate the tomatoes, unless chopped.  When ready to fix, take le

Instructions 2:
ttuce and place in bottom of bowl, add topping mix and tomatoes.  Note: Cherry tomatoes work very well -- grab a handful and place on top of the salad.


Ingredient Name 2:
16 Small corn tortillas, Cut into strips

Ingredient Name 3:
1 10.75-oz can Healthy Cream of Mushroom soup

Ingredient Name 4:
1 10.75-oz can Healthy Cream of Chicken soup

Instructions 1:
Pre-heat oven to 350 F.  In a mixing bowl, combine soups, sour cream, and chilies.  Spray a 9 x 13 baking dish.  Line with 1/2 of tortillas.  Layer 1/2 of turkey, 1/2 of soup mixture, and 1/2 of shredded cheese.  Repeat.  Spray top with canola oil.  Bake

Instructions 2:
uncovered for 45 min.  EXCELLENT DISH FOR THANKSGIVING LEFTOVER TURKEY!!!


Ingredient Name 4:
1 Medium Granny Smith Apple, Cored, Peeled, and chopped

Instructions 1:
Place cranberries in a saucepan and barely cover with water.  Bring to a rolling boil for 5 min.  Drain.  Drain pineapple, but reserve the juice.  Remove 1 TBS of pineapple.  Add enough cold water to juice to make 3 cups.  Place in a soucepan.  Bring to a

Instructions 2:
boil.  Remove from heat and add jello.  Stir 2 min.  Stir in cranberry sauce.  Pour into a large bowl and refrigerate for 1.5 hours until slightly thickened.  Stir in pineapples, apples, and walnuts.  Refrigerate 4 hours, until firm.  Garnish with 1 TBS


Ingredient Name 1:
1 6-oz box Chicken Stuffing, Prepared according to directions

Ingredient Name 2:
1-1/2 lb Boneless, skinless chicken breast, Cooked and Chopped

Ingredient Name 5:
1 16-oz bag, Frozen mixed vegetables, Thawed

Instructions 1:
Pre-heat oven to 400.  Prepare Stuffing mix according to directions and set aside.  Mix chicken, soup, sour cream, and vegetables in a 9 x 13 baking dish and top with stuffing.  Bake 30 min or until chicken is cooked through.


Ingredient Name 2:
1 lb Boneless, Skinless Chicken Breast, Cooked and Chopped

Ingredient Name 4:
1 cup Frozen Chopped Green Peppers, Chopped

Ingredient Name 8:
1 14.5-oz can No salt added Diced Tomatoes

Ingredient Name 10:
2 16-oz cans Cannellini Beans, Drained and rinsed

Instructions 1:
Combine onion, chicken, broth, green pepper, 1-1/2 tsp cumin, half the salt, and half of the cayenne.  Cover and cook on high for 4 hrs or low for 6 hrs.  Add remaining cumin and cayenne, along with tomatoes, and corn, and beans.  Gently mash some of the

Instructions 2:
beans against the side of the crock-pot to thicken the chili.  Stir in the cornmeal and the remaining salt.  Let sit a few minutes to soften the cornmeal.  Serve sprinkled with cheese.


Instructions 1:
Pre-heat oven to 400 F.  Heat skillet over MED-HIGH heat.  Add pepper mix and cook until softened (3-4 min).  Add beef and cook until browned.  (while beef is browning, mix the final 7 ingredients -- everything after the BBQ sauce -- in a bowl and whisk u

Instructions 2:
ntil combined).  Stir manwhich and BBQ sauce into beef mixture and cook until thickened (3 min).  Transfer to a SPRAYED baking dish.  Pour cornbread mixture over beef mixture.  Bake until cornbread is golden, about 20 min.


Ingredient Name 3:
6 Olives Whole (Jumbo) Olives, Drained and diced

Ingredient Name 10:
1/2 cup Romaine Lettuce in the form of 4 leaves

Ingredient Name 12:
4 Bun Whole Wheat Hamburger Buns or Kaiser Rolls, toasted

Instructions 1:
Combine first 9 ingredients (onions - turkey) in a bowl.  Divide mixture into 4 equal portions, shaping each into a 1-inch thick patty.  Place a large nonstick skillet over med. heat until hot.  Add patties.  Cook 6 min on each side, until cooked through.

Instructions 2:
Arrange lettuce leaves and tomato slices over bottom halves of rolls.  Top with patties and remaining halves of buns.


Ingredient Name 1:
1 12-oz box Whole Wheat Shells, Prepared according to directions

Ingredient Name 4:
1 16-oz can Canned Cannellini Beans, Undrained

Ingredient Name 5:
13 Olives Pitted Kalamata Olives, cut in half

Instructions 1:
While pasta is cooking, heat oil in a large, deep skillet over medium heat.  Add garlic; saute just until golden.  Immediately add beans with their liquid, the olives, about 1/2 the parsley and all of the red pepper.  Stir to mix, then cook until hot.  Tr

Instructions 2:
ansfer 1/2 cup cooking water from pot to skillet.  Drain pasta; add to skillet along with remaining parsley and black pepper.  Toss to mix and coat.  Remove to serving bowl or plates.  Sprinkle with cheese.


Ingredient Name 1:
1 14-oz pkg Whole Grain & Flax Linguine, Cooked according to directions

Instructions 1:
While pasta is cooking, gently heat oil, garlic, salt, and red pepper in a covered pan over very low heat until garlic is soft.  Remove 3/4 cup pasta cooking water.  Drain pasta; transfer to serving bowl.  Toss with oil mixture, the water, and remaining i


Ingredient Name 6:
1 Cup Sauce - Alfredo (Homemade) (See Recipe)

Instructions 1:
Pre-heat oven to 350 F.  Spray large skillet very well.  Brown beef with seasonings, then stir in salsa.  Remove from heat.  In a large bowl, mix Alfredo sauce, eggs and 1 cup cheese; stir in pasta.  In another bowl, toss spinach with 1/2 cup cheese.  Spo

Instructions 2:
on half of pasta miture into a 9 x 13 pan.  Sprinkle spinach mixture over pasta.  Top with even layer of beef.  Top with remaining pasta mixture.  Sprinkle with remaining 1/2 cup of cheese.  Spray with canola oil.  Cover.  Bake until top is golden-brown,


Ingredient Name 2:
2 6-oz bag Frozen Sugar Snap Peas, Thawed

Instructions 1:
In a 12" non-stick skillet, heat oil over med-high heat.  Add peas and cook, stirring occasionally, until slightly softened (about 3-4 min).  Add radishes and salt; cook until heated through, 1 minute.  Remove frem heat.  Toss with dill and lemon zest.


Instructions 1:
Bring water to boil in a large sauce pan.
Slowly whilk in corn grits and then simmer, stirring frequently fro 20-25 min or until a spoon stands by itself.
Pour into a greased loaf pan, and chill in refrigerator for at least 2 hours.  Slice and serve, or


Ingredient Name 1:
1 14-oz pkg Low Fat Turkey Kielbasa Sausage, Sliced

Ingredient Name 6:
6 oz (about 9 noodles per reicpe) Whole Wheat Lasagna

Ingredient Name 7:
1-1/2 Cup Sauce - Alfredo (Homemade) (See Recipe)

Instructions 1:
Heat oven to 375.  Mix ricotta, parsley, and parmesian in a bowl until blended.  Spred 3/4 cup marinara sauce in a 9 x 13 baking dish.  Place noodles across pan.  Spread 1/2 cup Alfredo sauce on noodles, then sprinkle 1/2 of the sausage.  Top with dollops

Instructions 2:
of 1/2 of the ricotta mixture and 1/2 of the pesto; spread evenly.  Top with 1/3 of the shredded cheese.  Repeat layers - but skip the marinara sauce.  Top with remaining noodles, marinara, and alfredo sauces and shredded cheese.  Cover with foil.  Bake

Instructions 3:
1 hour until bubbly on edges.  Uncover, bake 5 min more to brown top.


Ingredient Name 2:
1 lb Boneless, Skinless Chicken Breast Tenders

Ingredient Name 5:
1 14.5-oz can No salt added Diced Tomatoes

Ingredient Name 6:
1 Butternut Squash, Peeled, Seeded, Cubed

Instructions 1:
Heat oil in large deep skillet over med-high heat.  Sprinkle chicken with salt and cook 5 min, turning once, until browned.  Add broth, tomatoes, squash, raisins, cumin, cinnamon, and paprika.  Bring to a boil.  Cover and reduce heat.  Simmer 15 min or un

Instructions 2:
til chicken is tender.  Stir in couscous and peas and bring to a boil.  Cover and remove skillet rom heat and let stand 5 min.


Ingredient Name 2:
4 Whole Small Red Potatoes, Sliced 1/4" thick

Ingredient Name 9:
5 Olives Pitted Kalamata Olives, Drained, Drained

Instructions 1:
Heat oil in a large nonstick skillet over med-high heat.  Spread potatoes in an even layer.  Top with frozen peppers; sprinkle with garlic.  Cover and cook 5 min.  Add water, cover, and reduce heat.  Simmer 5 min or until potatoes are tender, stirring a f

Instructions 2:
ew times.  Add marinara sauce and bring to a boil.  Reduce heat; place fish on top.  Cover and simmer 4-5 min, until fish is cooked through.  Sprikle with olives and cilantro.


Ingredient Name 2:
1 lb Plain Pork Tenderloin, cut into 1-1/2" thick

Ingredient Name 7:
1 Medium Granny Smith Apple, Cored, Peeled, and chopped into 8 wedges

Instructions 1:
Heat oil in pot over med-high heat.  While oil is heating, sprinkle pork with salt and pepper and coat with flour.  Cook pork 4 min until browned, turning once; remove to a plate.  Add broth, apples, potatoes, carrots, and thyme to pot and bring to a boil

Instructions 2:
.  Cover, and reduce heat and simmer 12 min, or until potatoes are tender.  Stir in pork, mustard, and honey.  Cover and simmer 4-5 min or until pork is cooked through.


Name:
Chicken Penne in Smoky Chili Cream Sauce

Ingredient Name 1:
1 12-oz box Whole Wheat Penne Pasta, Cooked according to directions

Ingredient Name 6:
2 Cup Sauce - Alfredo (Homemade) (See Recipe)

Ingredient Name 7:
1 Peppers Chipotle Peppers in Adobo Sauce (1 Tbs sauce only)

Instructions 1:
While pasta is cooking, heat oil on med-high.  Reduce heat to medium.  Add onion and cook for 3 min.  Add garlic and cook 30 sec.  Stir in Alfedo sauce, chipotle, chili powder, maple syrup, and salt.  Cook over med-high heat until bubbly.  Stir in chicken

Instructions 2:
.  Add pasta and stir.  Spoon onto serving platter and sprinkle bacon bits and cilantro over it.


Instructions 1:
Combine all three into bowl and stir.  Makes 1/4 cup servings.


Ingredient Name 1:
12 oz Low Fat Turkey Kielbasa Sausage, Sliced

Ingredient Name 3:
1/3 cup Sugar Free Raspberry Vinaigrette

Ingredient Name 6:
8 oz Roasted Red Peppers, rinsed and sliced

Ingredient Name 7:
2 16-oz can Canned Cannellini Beans, Rinsed

Ingredient Name 8:
13 Olives Pitted Kalamata Olives, halved

Instructions 1:
Whisk together vivaigreete and mustard.  Place onions in skillet.  Cover and cook 3 min or until softened.  Stir in red peppers, beans, olives and vinaigrette mixture.  Heat 2 minutes.  Divide spinach among 4 plates; spoon bean mixture and then sausages o


Ingredient Name 5:
1 7-oz can No Salt Added Mushrooms, Drained

Instructions 1:
Pre-heat oven to 375 F.  Mix meat, stuffing mix, 1-1/4 cup (per recipe) of water and the onions until well blended.  Shape into six 1/2-inch thick (per recipe) oval patties.  Place on baking pan.  Bake 25 min or until cooked through.  Meanwhile, spray lar

Instructions 2:
ge nonstick skillet with cooking spray.  Add mushrooms; cook on med-high heat 5 min. or until lightly browned, stirring occasionally.  Add BBQ sauce and remaining 1/4 cup (per recipe) of water.  Reduce heat to low; simmer 1-2 min or until sauce is heated


Ingredient Name 1:
4 Piece 4-oz Boneless, Skinless Chicken Breast

Ingredient Name 2:
4 tsp Taco Seasoning (VERY low sodium) (See Recipe)

Ingredient Name 5:
3/4 cup Fat Free Shredded Cheddar Cheese

Instructions 1:
Pre-heat oven to 400 F.  Sprinkle chicken with seasoning mix.  Place 1/2 cup of the potatoes on center of each of 4 large SPRAYED sheets of foil.  Top evenly with chicken, salsa, and cheese.  Bring up foil sides and fold to create room for heat circulatio

Instructions 2:
n.  Place on a baking pan.  Bake 40-45 min or until chicken is cooked through.  Remove packets from oven.  Let stand 5 min.  Cut slits in foil to release steam. before opening.  Serve with sour cream.


Ingredient Name 2:
6 Piece 4-oz Boneless, Skinless Chicken Breast

Ingredient Name 4:
1 10.75-oz can Healthy Cream of Chicken Soup

Instructions 1:
Pre-heat oven to 400 F.  Place chicken in a 9x13 pan.  Cover with ham.  Mix soup and mustard; spoon over chicken.  Top with prepared stuffing.  Bake 25 min or until chicken is cooked through.  Top with cheese.  Bake an additional 5 min. or until cheese is


Ingredient Name 6:
1 10.75-oz can Healthy Cream of Celery Soup

Ingredient Name 8:
1 lb Medium Shrimp, Tails Off, Peeled, and Deveined

Instructions 1:
Heat 1 Tbs in olive oil in a 12-inch nonstick skillet on med for 1 minute.  Add onions and red pepper.  Cook 5 min.  Stir in garlic and rice.  Cook 1 minute.  Mix soup and water separately.  Heat to boiling.  Reduce heat to low; cover and simmer 10 minute

Instructions 2:
s.  Stir in shrimp; cover and cook 12 minutes or until rice is done, stirring once.


Ingredient Name 1:
1 10.75-oz can Healthy Cream of Celery Soup

Ingredient Name 4:
1 cup Fat Free Shredded Cheddar Cheese, divided

Instructions 1:
Pre-heat oven to 400 F.  In a 4-qt saucepan, whisk 1 can of soup with milk.  Heat to boiling on med-high, stirring occasionally.  Stir in mustard, half of cheese, and potatoes.  Transfer to 8"x8" baking dish.  Sprinkle with remaining cheese and spray with

Instructions 2:
canola oil.  Bake 45 min or until potatoes are fork-tender.


Name:
Thai Salmon with Roasted Sesame Asparagus

Instructions 1:
Cut off the tough ends of the asparagus.  Heat oven to 450 F.  On a baking sheet with sides, toss asparagus with oil, half the salt and all of the pepper.  Arrange in a single layer and roast for 5 minutes.  Sprinkle with sesame seeds; roast 5 more minute

Instructions 2:
s, tossing until crisp tender.  Meanwhile, combine tomato paste, lime juice, corriander and ginger until blended.  Brush over both sides of salmon and then season with remaining half of salt.  Cook on foreman or skillet (med-high) until cooked through.  S


Name:
Roast Citrus-Crumbed Cod with Cheddar-Sage Mashed Potataes

Ingredient Name 1:
1-1/2 lb New Potatoes, Boiled (or Yukon potatoes)

Ingredient Name 4:
1/2 cup Fat Free Shredded Cheddar Cheese

Instructions 1:
Heat oven to 450 F.  Boil potatoes for 15 minutes.  While boiling, toast bread twice and microwave for 30 seconds and turn it into bread crumbs.  Combine with butter, parsley, and peels until evenly blended.  Arrange fish on a sprayed baking sheet.  Mix M

Instructions 2:
rs. Dash and pepper and season fish with it.  Top with bread crumb mixture.  Roast until bread crumbs are browned and fish is cooked (about 8-10 min).  Drain potatoes, return to pot.  Add milk and sage and mash over low heat until potatoes are smooth and

Instructions 3:
creamy.  Stir in cheese until melted.  Place serving of potatoes on serving plated and top with fish.


Instructions 1:
In a large bowl, combine bulger and 1 cup of boiling water.  Cover for 30 min.  Meanwhile, in a glass measuring cup, combine oil, lemon juice, salt, and pepper and set aside.  Add tomato, cucumber and onion to bulger.  Stir in parsley and mint.  Add oil o


Ingredient Name 1:
1 Waffles Waffles - Vanilla, Butter, and Nut (See Recipe)

Ingredient Name 4:
1/3 cup Canned Peaches (about 3 peaches) - No Sugar Added, Drained

Instructions 1:
Toast waffle and top with cottage cheese, cereal, and fruit.  Serve immediately.


Ingredient Name 6:
2 Tbs Dill Relish on No Sugar Added pickle relish

Instructions 1:
Mix everything in a bowl.  Cover and refrigerate for 10 minutes.  Heat a large SPRAYED nonstick skillet on med-heat.  Scoop tuna mixture, using about 1/3 cup for each cake and place on skillet.  An ice cream scoop makes even portioned cakes.  Gently flatt

Instructions 2:
ed cakes with a spatula.  Cook 3 min. on each side or until they are golden brown on both sides.  Turn carefully.


Instructions 1:
Brown beef and drain.  Bring water to a boil.  Mix in contents of box and stir.  Pour over meat in skillet.  Bring to a boil.  Reduce heat to low.  Cover and simmer 25 minutes.  Remove from heat and let stand for 5 minutes.  Fluff and serve.


Instructions 1:
Place in steamer or steam on stove for 10 minutes.  Spray with butter spray.


Ingredient Name 3:
1 cup Plain Pork Tenderloin, Cut into strips

Instructions 1:
Cook rice according to directions.  Mix soy sauce, cornstarch and ginger until well blended.  Set aside.  Heat dressing in a large skillet on med-high heat.  Add meat and cook and stir for 2 minutes.  Add peppers and peas.  Cook 3 min, stirring frequently

Instructions 2:
.  Add onions.  Cook and stir 1 min.  Add soy sauce mixture to skillet and cook for 1 min or until sauce thickens, stirring frequetly.  Serve over rice.


Ingredient Name 7:
8 oz Fresh Asparagus, Cut into 1" pieces

Instructions 1:
Pre-heat oven to 350 F.  Prepare stuffing mix in microwave as directed on package.  Mix cream cheese and milk in a large microwavable bowl.  Microwave on high 1 min or until cream cheese is melted and mixture is blended.  Add parmesian cheese and basil.

Instructions 2:
Stir until blended.  Add vegetables; toss to coat.  Spoon into a sprayed 9x13 dish. Spoon stuffing mix evenly over vegetable mixture.  Bake 30 min or until heated through and stuffing is golden brown.


Ingredient Name 1:
2 cup Whole Wheat Penne Pasta, Cooked according to directions

Ingredient Name 2:
8 oz Low Fat Turkey Kielbasa Sausage, Chopped

Ingredient Name 4:
1 14.5-oz can No salt added Diced Tomatoes

Instructions 1:
Cook pasta according to directions.  Meanwhile place sausage, spinach, tomatoes, and spices.  Cook 2 min or until spinach is wilted, stirring occasionally.  Remove from heat; cover to keep warm.  Return pasta to pot.  Add meat mixture and cheeses; toss li


Ingredient Name 2:
1/4 cup Fat Free Catalina Salad Dressing

Instructions 1:
Pre-heat oven to 425 F.  Brush meat with 2 Tbs of dressing.  Mix dry ingredients; rub onto meat.  Place in baking pan.  Mix remaining 2 Tbsp dressing and the honey; set aside.  Bake 15 min; brush with dressing mixture.  Bake 10 more min or until cooked to

Instructions 2:
an internal temperature of 160 F.  Remove from oven; cover with foil.  Let stand 5 min before slicing.


Ingredient Name 1:
1 cup Frozen Chopped Green Peppers, Cut into strips or chopped

Instructions 1:
Heat a large SPRAYED skillet on med-high heat.  Add peppers and onions; cook and stir 6-8 min. or until vegetables are crisp-tender.  Transfer to a large bowl; cover to keep warm.  Add meat, garlic, and black pepper to same skillet; cook and stir 3 min.

Instructions 2:
Add soy sauce and cook 1 min, stirring occasionally.  Add BBQ sauce; cook until heated through.  Spoon meat mixture into bowl with vegetables; toss gently.  Serve over rice.


Instructions 1:
Heat oven to 450 F.  Place salmon on broiler pan with cooking spray.  In a small bowl, whisk together maple syrup, mustard, chipotle chile powder and ground pepper.  Spread 2 Tbs syrup-mustard mixture over salmon; let sit 15 min.  Roast salmon 15 min, or

Instructions 2:
until fish flakes with fork, basting with remaining mixture 3 times.  In a bowl, combine sour cream, mayonnaise, dill, and orange peel.  Serve with salmon.


Instructions 1:
Pre-heat oven to 350 F.  Cut the butternut squash lengthwise and place cut side down on a SPRAYED cookie sheet.  Roast squash in oven for 50 min. until it is soft and carmelized.  Heat oil in a large saucepan over med heat.  Add the onions and garlic and

Instructions 2:
saute until soft and the onions are slightly brown.  Add the squash into the pan with the onions and garlic and let it cook for about 10 min.  Add broth and let simmer for about 40 min, stirring occasionally.  Remove from heat and allow to cool for 20 min

Instructions 3:
.  Puree 2 ladlefuls at a time in the blender.  Soup should be a smooth consistency.  Return to saucepan and add pepper - adjust to salt and pepper to taste.  Serve in bowls and top with mayonnaise and sage.


Instructions 1:
Bake eggplant with water, covered, at 350 F until tender.  Peel and remove seeds.  Mash, add well-beaten eggs, flour, and salt.  Mix all ingredients.  Drop by spoonfuls on a hot sprayed pan (or lightly buttered).  Turn and brown on both sides.


Instructions 1:
In a saucepan over high heat, combine lentils, water, turmeric, bay leaf, and salt.  Bring to a boil.  Reduce heat to med and cook the lentils, stirring occasionally, and simmer until tender but firm, about 12-15 min.  Drain.  In a small frying pan, heat

Instructions 2:
the oil over med heat.  Add onion, ginger, garlic, corriander, cumin, cinnamon, paprika, and splenda.  Reduce heat to low and cook until fragrant, about 2 min.  Remove pan from heat.  In a large bowl, combine the lentils and spice mixture; toss gently to

Instructions 3:
mix.  Stir in cilantro and mint.  Stir in the lemon juice and serve immediately.


Instructions 1:
Cut off the tough ends of the asparagus.  Toast the sesame seeds in a separate pan.  In a large non-stick skillet, heat the honey, soy sauce, garlic and oil over med heat until boiling.  Add the asparagus and cook until done, about 8-12 min, depending on

Instructions 2:
the size of the asparagus.  Sprinkle with sesame seeds.


Ingredient Name 2:
1-1/2 lb Low Fat Turkey Kielbasa Sausage, Chopped

Ingredient Name 3:
1 Butternut Squash, Peeled, Seeded, Cubed

Ingredient Name 11:
1 12-oz box Whole Wheat Penne Pasta, Cooked according to directions

Instructions 1:
Cook pasta until it is al dente, about 8-12 min.   Reserve 1 cup of the liquid and drain the rest.  While pasta is cooking, heat oil in a large skillet over med heat.  Add squash, garlic, parsley, and sage.  Cook, stirring often, until the vegetables soft

Instructions 2:
en slightly, about 3 min.  Add sausage to skillet and sprikle with flour.  Stir until completely incorporated and no flour is visible.  Add white wine, stirring to deglaze the bottom of the pan.  When the wine is almost completely reduced, add the chicken

Instructions 3:
stock.  Bring the mixture to a boil; reduce heat and simmer until the pan juices have reduced, about 10 min.  Add pepper.  Add  pasta and cook, gently stirring, until the pasta is well blended.  Add a bit of the reserved water if pasta needs more moistur


Ingredient Name 6:
12 oz Boneless, Skinless Chicken Breast, Cooked and Chopped

Instructions 1:
Break the tough ends off the asparagus spears.  Slice off the tips and halve them.  Thinly slice the stems and set aside.  Bring a large pot of water to a boil.  Add pasta and cook 10 min.  During the last 5, add the asparagus stems.  Meanwhile, heat the

Instructions 2:
oil in a small skillet over med heat.  Add garlic and cook 1 min.  Stir in the asparagus tips and cook, stirring often, until cooked but still firm (about 4 min.)  Add the sesame seeds and chicken and turn up the heat to med-high, cook, tossing or stirrin

Instructions 3:
g until the sesame seeds are fragrant and begin to brown and the chicken is warmed, about 3 min.  Stir in soy sauce, vinegar, green onions, parsley, and splenda.  Set aside.  Drain the pasta and asparagus stems and transfer to a large mixing bowl.  Pour t

Instructions 4:
he skillet sauce over the pasta and gently stir to blend.  Serve hot or cover and refrigerate and serve as a cold pasta salad.


Ingredient Name 2:
1 Packet Fat free/No sugar Added Hot Chocolate Packet

Instructions 1:
Heat milk in microwave for 2 minutes.  Add packet.  Stir


Instructions 1:
Heat milk in microwave for 2 minutes.  Add packet.  Stir.


Ingredient Name 5:
20 oz Low Fat Turkey Kielbasa Sausage, cut into strips

Instructions 1:
Combine peppers, onions, sausages, vinegar, thyme, and black pepper in a crock pot.  Cook on high for 3 hrs or low for 6 hrs.  Use a slotted spoon to remove peppers and sausages from slow cooker; set aside and keep warm.  Heat broiler.  Pour liquid from c

Instructions 2:
rock pot into a small saucepan.  Whisk in cornstarch, water, and mustard.  Bring to a boil; boil 1 minute or until thickened.  Meanwhile, slice rolls almost all the way through lengthwise.  Place on a baking sheet, cut-side up, on top rack under broiler f

Instructions 3:
or 1-2 min or until toasted.  Cut sausages diagonally into 1/2-inch thick slices and stir back into pepper mixture.  Place a scant 1 cup sausage mixture on each roll.  Drizzle each sandwich with a generous 2 Tbs sauce, reserving remainaing sauce for dippi


Ingredient Name 6:
1 tsp Ranch Seasoning and Salad Dressing Mix

Ingredient Name 7:
1 8-oz can Crab Meat, Drained and rinsed

Instructions 1:
Pre-heat oven to 375 F.  Line baking dish with aluminum foil and spray with Pam.  Place salmon on sprayed foil and sprinkle with salt and pepper.  Bake uncovered 15-20 min.  While baking, combine cream cheese, mayonnaise, and dry salad dressing.  Stir wel

Instructions 2:
l and gently mix in crabmeat.  Remove salmon from oven and top each fillet with crabmeat mixture.  Return to oven for 5-10 min.


Ingredient Name 1:
2 14-oz pkg Low Fat Turkey Kielbasa Sausage, Chopped

Ingredient Name 2:
6 15.5-oz can Hominy, Undrained (3 yellow, 3 white)

Ingredient Name 3:
1 14.5-oz can No salt added Diced Tomatoes, undrained

Instructions 1:
Combine everything in a large pan and bring to a boil.  Reduce heat to low and simmer uncovered for 20 min.


Name:
Butternut Squash and Potato Mash with Thyme

Ingredient Name 1:
1 Butternut Squash, halved legthwise and seeded.

Instructions 1:
Pre-heat oven to 400 F.  Place squash, cut side down, on rimmed baking sheet.  Pour 1 cup water in bottom of pan.  Bake for 40-45 min or until squash is tender when pierced with fork.  Remove squash from oven.  Place potatoes in large pot and cover with w

Instructions 2:
ater.  Boil 15 min.  Drain and place back in pot.  When squash is cool enough to touch, scoop flesh from skin and add squash to the potatoes.  Melt butter in a small saucepan and add thyme.  Simmer 1 min.  Add pepper, orange juice, sour cream, and salt to

Instructions 3:
squash-potato mix.  Mash until smooth and well blended.  Serve warm.


Ingredient Name 1:
1 lb Boneless, Skinless Chicken Breast, cooked

Instructions 1:
Shred chicken with forks into small pieces.  Place chicken, BBQ sauce, water, and brown sugar in a skillet; stir.  Cook ot medium heat, COVERED, for 7 min.  Fill chicken mixture and cheese into bread.


Ingredient Name 1:
1 6-oz container Fat Free / No Sugar Added Fruit Yogurt


Ingredient Name 4:
1/4 cup Frozen Chopped Green Peppers, Thawed

Instructions 1:
Spread out tortillas.  Spread cream cheese on each one.  Divide the salmon, green onions and green peppers on FOUR of them - keep it from the edges, or it will fall out while cooking.  Top with the remaining tortillas, cheese side down.  Spray a skillet w

Instructions 2:
ith canola oil.  Heat on med-high heat until hot.  Gently place quesadilla on hot oil and cook for 1 minute.  While cooking, spray the top of the quesadilla with oil.  Now, use a large spatula and pick up the quesadilla, suspending it in the air.  Now, wi

Instructions 3:
th your non-dominant hand, gently flip the pan 3/4 of the way upside down, move the quesadilla to wear the uncooked top side is touching the pan, and slide it toward one side, and gently turn it back it over the way you flipped it.  If you try to flip the

Instructions 4:
quesadilla, it will spill everywhere,  Cook the other side for about 1 minute.  Remove and set on a paper towel.  Repeat.  By the 3rd and 4th Quesadillas, the pan should get hot enough that you only need to cook them for about 45 seconds.  Overcooking wi

Instructions 5:
ll burn them, so be mindful and have a watch on hand when you cook this. Cut each quesadilla into 6 wedges and serve.


Instructions 1:
Cook couscous according to directions.  Place chicken, curry and ginger in a 12-inch skillet and cook 1 minute.  Stir in corn, peas, and salt.  Cook 4 min.  Serve over couscous.


Ingredient Name 12:
2 cup Cooked Brown Rice (or 3/4 cup uncooked couscous cooked according to directions)

Instructions 1:
Cook onions, garlic, oil, and seasonings in a skillet for 3 min.  Stir in tomatoes, zucchini, tomato sauce, and chicken broth; bring to boil.  Reduce heat and cook 10 min more (uncovered).  Divide rice, eggs, and tomato mixture evenly 4 ways.


Ingredient Name 1:
1 10.75-oz can Healthy Cream of Mushroom Soup

Ingredient Name 6:
11 oz Boneless, Skinless Chicken Breast, Cooked and Chopped

Ingredient Name 8:
1/2 cup Fat Free Shredded Cheddar Cheese

Instructions 1:
Stir soup, milk, black pepper, parmesian cheese, vegetables, chicken and noodles is a 1.5 qt casserole dish.  Bake at 400 for 25 min or until hot.  Stir.  Top with cheddar cheese.


Ingredient Name 1:
3 16-oz can Canned Pinto Beans, Drained and Rinsed

Instructions 1:
Place all ingredients in crock pot.  Mix well.  Cover.  Cook 4 - 6 hrs on low (or 3 hrs on high).  Makes 10 1/2-cup servings.


Instructions 1:
Combine all in a large pot and bring to a boil over high heat.  Reduce heat and simmer 2-3 hrs or until soup has reduced and is thick and brownish in color, and has the consistency of chili.  For the first few hours, stir occasionally, but often for the l

Instructions 2:
ast hour.  The edges of the potatoes should become more rounded and the nuts will soften.  Serve hot.


Ingredient Name 1:
3 cup Cooked Boneless, Skinless Chicken Breast

Ingredient Name 11:
1 16-oz can Canned Red Kidney Beans, Undrained

Instructions 1:
Add everything to stock pot and boil on high.  Reduce heat and simmer for 2 hrs.  Stir occasionally.  Chili should reduce substantially and thicken and darken (less orange, more brown) when done.


Name:
Breakfast Sandwich - Bacon, Egg, Canadian Bacon

Ingredient Name 1:
1 Muffin Whole Wheat English Muffin, Toasted

Instructions 1:
Toast English Muffin.  Microwave Canadian bacon for 25 seconds.  Place egg and bacon in microwave breakfast sandwich maker and poke yolk and whites about 7 times with a fork.  Microwave for 75 seconds.  Stack all ingredients within muffin.


Ingredient Name 4:
1/4 cup Fat Free Shredded Cheddar Cheese

Instructions 1:
Lightly beat together eggs and milk.  Pour half of mixture into each compartment of omelet pan.  Microwave 2-3 minutes until partially set.  Stir from outside to inside, then arrange toppings over each half and continue to cook on medium until eggs are se

Instructions 2:
t.  Fold pan in half and gently slide onto a plate.


Ingredient Name 1:
1 20-oz can No Sugar Added Canned Cherries

Instructions 1:
Pre-heat oven to 350 F.  Spray an 8 x 8 pan.  Pour cherries into pan.  Mix everything else together in a mixing bowl and spread over cherries.  Bake 30-40 minutes.


Instructions 1:
Spray large nonstick skillet with cooking spray; heat on medium heat.  Beat eggs, milk, and splenda with fork in a pie plate or square baking dish until well blended.  Dip bread slices into mixture, turning over to evenly moisten both sides. Place on skil

Instructions 2:
let and cook about 3-5 minutes until bottom side is golden-brown.  Flip over.  While cooking, spread cream cheese evenly among bread slices.  Microwave deli ham slices.  Place all ham slices on TWO slices of bread.  When toast is finished cooking, lightly

Instructions 3:
press the edges of each sandwich together to seal.  Serve with heated syrup.


Instructions 1:
Pre-heat oven to 375.  Simmer onion and garlic in broth in a skillet until tender.  Add tomatoes, sauce, seasonings, and lemon juice.  Bring to a boil.  Reduce heat.  Cover and simmer 15 min.  Spoon half of sauce onto an ungreased 9 x 13 baking pan.  Plac

Instructions 2:
e fish in dish.  Arrange potatoes around fish.  Spoon remaining sauce over fish and potatoes.  Cover and bake 30 min.  Uncover and bake 10 more minutes.  If sauce starts to dry out, add water.


Ingredient Name 3:
2 Medium Granny Smith Apple, Cored, Peeled, and chopped

Ingredient Name 7:
4 Butternut Squash, Peeled, Seeded, Cubed

Instructions 1:
Melt the butter in large pot over med. heat.  Add the onions and apples and cook until tender (about 10 min).  Stir in spices, cook for 1 min, and then add squash and chicken broth.  Bring to a boil.  Reduce heat and simmer, uncovered, until the squash is

Instructions 2:
tender (about 35 min).  Allow soup to cool for 30 minutes.  Puree the vegetables in small batches with small amounts of broth in a blender.  Season with salt (if necessary) and pepper.


Ingredient Name 2:
1 lb Cooked Boneless, Skinless Chicken Breast, Cooked and chopped

Instructions 1:
Cook pasta according to directions.  Spray skillet and cook chicken, salsa, corn, and peppers.  Bring to a boil.  Simmer on med-low for 10 min.  Drain pasta.  Add to chicken mixture and mix.  Sprinkle with cheese and spray w/ oil.  Remove from heat; cover

Instructions 2:
.  Let stand 1 min or until cheese is melted.


Ingredient Name 3:
1 Tbs Taco Seasoning (VERY low sodium) (See Recipe)

Ingredient Name 4:
4 Piece 4-oz Boneless, Skinless Chicken Breast

Instructions 1:
Heat oven to 400 F.  On 4 separate pieces of foil (18  X 12) combine rie, water, and taco seasoning.  Top with remaining ingredients, EXCEPT SOUR CREAM.  Fold up foil with air pockets.  PLace in baking pan.  Bake 30-35 min, or until chicken is cooked thro

Instructions 2:
ugh.  (If using frozen chicken, cook 55 min).  Let stand 5 min.  Open slowly and carefully to release steam.  Top each portion with 1 TBS sour cream.


Ingredient Name 2:
1 lb Cooked Boneless, Skinless Chicken Breast

Instructions 1:
Cook pasta according to directions and drain.  
Mix broth and flour in a skillet heated over med-high heat.  
Stir in cream cheese, half of parmesan cheese, and spices.  Cook 2 min, stirring constantly until mixture boils and thickens.  
Stir in chicke

Instructions 2:
n.  
Pour chicken mixture over pasta; toss to coat.  
Sprinkle remaining Parmesan cheese.


Instructions 1:
Brush stovetop grill or broiler pan with oil and heat.  Brush tilapia with olive oil.  Sprinkle w/ salt and pepper.  Place on hot pan.  Grill or broil 5 min or until cooked through, turning once.  Mix salsa and avacado.  Top each fillet with about 1/2 cup

Instructions 2:
of mixture.  Sprinkle w/cilantro.  If re-heating, store topping seperately from fish!!! For variants, sprinkle with chili powder OR cumin before cooking.  You can cook with mahi-mahi instead of Tilapia.  You can also use chipotle-flavored salsa; and add


Ingredient Name 4:
2 14.5-oz can No salt added Diced Tomatoes

Ingredient Name 6:
1 lb Cooked Jumbo Shrimp, Tails Off, Peeled, and Deveined

Instructions 1:
Cook pasta according to directions.  Heat large nonstick skillet on med-high heat.  Add dressing, onions, and garlic; cook 2 min.  Stir in tomatoes; cook 12 min, stirring occasionally.  Add shrimp to sauce; cook 2 min. or until heated through.  Drain past

Instructions 2:
a; toss with shrimp mixture.  Sprinkle with cheese.


Ingredient Name 4:
19 Tbs Salad Dressing - French (See Recipe)

Ingredient Name 5:
19 Tbs Salad Dressing - French (See Recipe)

Ingredient Name 6:
19 Tbs Salad Dressing - French (See Recipe)

Ingredient Name 7:
19 Tbs Salad Dressing - French (See Recipe)

Ingredient Name 8:
19 Tbs Salad Dressing - French (See Recipe)

Instructions 1:
Place meat and cheese on a slice of bread.  Add other slice of bread.


Ingredient Name 1:
4 Tortillas Small Corn Tortillas, cut into pie-shaped wedges

Instructions 1:
Pre-heat oven to 450 F.  Place tortillas on a baking sheet.  Spray tortillas with canola oil and sprinkle spices on tortillas.  Then, cut them into  pie shaped wedges. Bake for 5 minutes.  Serve with salsa.


Ingredient Name 1:
1-1/2 lb Butternut Squash, Cubed and peeled.

Ingredient Name 12:
1-1/2 cup Couscous, Uncooked, Prepared according to directions

Instructions 1:
Mix all ingredients, except beans and parsley and couscous in a crock pot.  Cover and cook 4-5 hrs on high or 7-9 hrs on low until chicken and vegetables are tender.  Stir in beans and parsley.  Serve over couscous.


Ingredient Name 8:
1 Slice Sara Lee Honey Wheat Bread, made into crumbs

Instructions 1:
Cook pasta according to directions.  Meanwhile mix flour and spices in a med saucepan.  Whisk in milk until smooth.  Cook over med heat, stirring constantly, until mixture boils and thickens (about 5 min), remove from heat.  Heat broiler.  Coat a 1.5-qt s

Instructions 2:
hallow baking dish with Pam.  Stir 1/2 cup cheese into sauce until cheese is melted.  Drain pasta when completed and return to pot.  Stir in sauce.  Spoon half the pasta into the baking dish.  Sprinkle with remaining cheese and the bread crumbs.  Spray wi

Instructions 3:
th canola oil.  Broil 4-6 inches from heat about 6-7 min until top is lightly browned.


Ingredient Name 9:
2 14.5-oz can No salt added Diced Tomatoes

Instructions 1:
Put 3 of the 5.5 cups of water and all of the bulgur in a med microwave-safe bowl.  Cover and microwave on high for about 15 min (until bulgur is tender).  Meanwhile, heat oil in a large nonstick skillet.  Add onion and pepper; saute 5 min.  Add chili pow

Instructions 2:
der, garlic, and cumin; saute until fragrant.  Add remaining water, the tomatoes, pumpkin, zucchini, and corn; bring to a boil over med-high heat.  Reduce heat and simmer 10 min, stirring occasionally, until vegetables are tender.  Stir in beans and burgu

Instructions 3:
r; heat through.  Remove from heat and stir in cilantro.


Instructions 1:
Soak beans overnight and soften.  Place everything in a crockpot and cook 8 hrs on low or 4 hrs on high.


Instructions 1:
Fill a bowl w/ ice water.  Bring a pot of salted water to a boil.  Cut squash and zucchini lengthwise; place in boiling water.  Bring back to boil; cook until slightly softened (~5min).  Transfer squash to ice water.  Cool for 2 min.  Remove; pat dry.  Sc

Instructions 2:
rape out the seeds and stringy pulp from each squash half, leaving a large cavity for stuffing.  Arrange snugly in a large, lightly oiled ovenproof baking dish.  Warm 1 Tbs oil in a large skillet over med-high heat.  Add onions and cook until softened (~3

Instructions 3:
min).  Add beef and cook 3 min (breaking up until crumbly).  Stir in tomatoes, broth, and thyme.  Increase heat to high and cook, stirring often, until browned and some of liquid has evaporated (~5-7min).  Season with salt and pepper.  Preheat oven to 425

Instructions 4:
F.  Place equal amounts of filling into each squash half, piling high in center.  Mix bread crumbs w/ parmesan, then sprinkle over squash and drizzle w/ olive oil.  Bake until golden brown on top (~20 min).


Ingredient Name 1:
8 oz Whole Wheat Spaghetti, Cooked according to directions

Ingredient Name 3:
4 oz Extra-Lean Turkey Bacon, Cooked until crisp

Instructions 1:
Make spaghetti and bacon according to directions (bacon should be crisp).  Drain spaghetti and coat with oil and toss.  Pre-heat broiler to high.  Whisk together eggs, parmesan, garlic, salt, and pepper in a bowl.  Pour over spaghetti and toss to coat.  C

Instructions 2:
rumble bacon into bowl and mix well.  Place skillet on stove over med-low heat and add egg and spaghetti mixture, spreading over an even layer with a spatula.  Cook until bottom is well browned (~8min), sliding a spatula underneath frittata occasionally t

Instructions 3:
o loosen.  Place pan under broiler and cook until top is golden and set (~3 min).  Cut into wedges and serve.  (NOTE: you may substitute sausage or pepperoni for the bacon, or add sun-dried tomatoes, blanched and chopped broccoli, or dried herbs.)


Instructions 1:
Place turkey and cheese on bread.  Microwave if you prefer it heated.


Ingredient Name 1:
2 23.5-oz jar Canned Peach Halves - No Sugar Added, Drained

Ingredient Name 4:
4 cup Fat Free, No Sugar Added Vanilla Ice Cream

Instructions 1:
Drain peaches, reserving syrup.  Pour syrup into a small saucepan and bring to a boil over high heat.  Boil rapidly, stirring often, until liquid has been reduced by half (~5 min).  Remove from heat, pour into a bowl and cool.  Place raspberries in a food

Instructions 2:
processor or blender; pour in syrup and lemon juice.  Process until sauce is smooth.  Strain sauce through a finde-mesh sieve, pushing hard on solids to extract as much liquid as possible.  (You should have about 2 cups of sauce).  Arrange 1 or 2 peach h

Instructions 3:
alves on individual bowls.  Top with a large scoop of ice cream.  Spoon some raspberry sauce over peaches and ice cream.  Pass around remaining sauce on the side.


Ingredient Name 8:
1 lb Jumbo Shrimp, Tails Off, Peeled, and Deveined

Instructions 1:
Make Remoulade: Combonie mayo, mustard, pickle, lemon juice, green onion, tabasco sauce, paprika and parsley in a bowl.  Cover w/ plastic wrap and refrigerate.  Heat gas grill to medium.  Thread shrimp on metal skewers, brush with oil and sprinkle with sa

Instructions 2:
lt.  Grill shrimp until cooked through, about 2 min per side.  (You may also broil 6 inches from heat, 2 min per side).  Remove shrimp from skewers and serve with remoulade on the side.


Ingredient Name 2:
1-1/2 4-oz bar Bittersweet Chocolate Bar, divided (4-oz/ 2-oz)

Ingredient Name 8:
3/4 cup Fat Free Sour Cream, divided (0.5 cup/ 0.25 cup)

Instructions 1:
Pre-heat oven to 350.  Line a 8 x 8 baking pan with enoug foil to overhang sides by 2"; spray.  In pot, melt 1 cup butter with 4 oz of chocolate over med heat.  Remove from heat; cool slightly.  In a bowl, mix together flour, cocoa and salt, reserve.  Sti

Instructions 2:
r granulated sugar and vanilla into butter mixture until combined.  Stir in eggs, one at a time, until blended.  Stir in 1/2 cup sour cream, then flour mixture.  Pour into pan.  Bake 35 minutes, until inserted toothpick comes out clean.  Cool completely o

Instructions 3:
n rack.  Meanwhile, melt remaining 2-oz chocolate; cool completely.  On med-high speed, beat remaining 1/2 cup butter until fluffy; beat in melted chocolate.  Gradually beat in confectioners sugar, then remaining 1/4 cup sour cream until light and fluffy.

Instructions 4:
Use foil to lift brownies from pan; remove foil.  Spread frosting on brownies.


Instructions 1:
In a med pot, combine potatoes with enough water to cover.  Bring to a boil.  Cook until tender (8-10 min).  Drain and rinse under cold water to cool.  Meanwhile, in a large serving bowl, whisk together oil, vinegar, mustard, salt, and pepper.  Add potato

Instructions 2:
es, green onions, celery, and parsley.  Toss to coat.


Instructions 1:
Set out cool whip to thaw.  Mix pudding mix in milk and whisk for 2 minutes.  Refrigerate for 10 minutes, until set.  Pour pudding into pie crust.  Spread cool whip over pudding.


Ingredient Name 1:
1 5.6-oz box Toasted Pine Nut Couscous Mix (Prepared)

Instructions 1:
Prepare couscous according to package directions, adding raisins, red onion, parsley and cappers.  Fluff lightly with fork; transfer to a serving bowl.  Just before serving, add almonds; fluff with fork.


Instructions 1:
In a pan, warm oil over med-low heat.  Saute onion until soft.  Add garlic and cook for 3 min, stirring often.  Stir in lime juice, cayanne pepper, ginger, pumpkin, coconut milk, and broth.  Bring to a boil.  Reduce heat to med-low and simmer for 20 min,

Instructions 2:
stirring OCCASIONALLY.  Season with salt, if needed.  Sprinkle with 1 tsp of shredded coconut per bowl. Serve hot.


Ingredient Name 1:
8 oz Potato, chopped into 1/2 inch pieces

Ingredient Name 5:
1-1/2 lb Jumbo Shrimp, Tails Off, Peeled, and Deveined

Instructions 1:
Sprinkle potato pieces with 1 Tbs water; microwave, covered, until fork-tender, 3 minutes.  Heat oil and curry powder in a large skillet over medium heat.  Cook onion until soft (3-4 min).  Push onion to side of skillet.  Add shrimp; cook 2 min per side.

Instructions 2:
Stir in potatoes and bell pepper; cook until pepper softens (1-2 min).  Add mango, coconut milk, fish sauce, sriacha and splenda.  Simmer 2 min.  Remove from heat; add basil.


Ingredient Name 4:
1 Packet Chili Macaroni Sauce Packet, Remove from box and throw away pasta

Instructions 1:
Brown beef.  Add uncooked pasta, water, and sauce packet.  Bring to boil.  Cover and simmer for 10 minutes.  Remove from heat and uncover.  Sauce will thicken.


Ingredient Name 8:
1 23.5-oz jar Canned Peaches - No Sugar Added, Drained

Instructions 1:
Pre-heat grill at medium heat.  In a medium bowl, stir peach preserves, lime juice, 1/2 tsp salt and 1/4 tsp pepper until blended.  Spoon 1/4 cup glaze into a small bowl.  Cut pork tenderlon crosswise in half, then cut each piece lenghthwise in half.  Pla

Instructions 2:
ce pork on hot grill rack; cover and cook 5 minutes.  Turn pork over, brush with glaze from medium bowl.  Cover and cook 5-6 min longer until pork is browned on the outside and still slightly pink on the inside, brushing several times with glaze remaining

Instructions 3:
in med bowl.  Transfer pork to cutting board.  Meanwhile, toss green onions with oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.  Place green onions and peaches, on same grill pan-rack (with small holes); cook 3 minutes, turning green onions over

Instructions 4:
once.  Turn peaches over and brush with glaze from small bowl; cook 3 minutes more until browned and tender.  Transfer to platter with green onions.  Slice pork and serve with peaches and green onions.


Ingredient Name 6:
1 lb bag Cooked Red Beans, Cooked according to directions

Ingredient Name 16:
2 cup Cooked Boneless, Skinless Chicken Breast

Instructions 1:
Heat oil in a nonstick skillet.  Add green pepper and onion.  Saute 4 min until soft.  Stir in the ingredients: tomatoes through water; bring to a boil.  Reduce heat, cover and simmer 7 min or until rice is tender and water evaporates.  Stir in chicken an

Instructions 2:
d spinach.  Cook, stirring, just until spinach wilts.  Add hot sauce, stir and serve.


Ingredient Name 1:
1 1-lb pkg Skinless Chicken Breast Fillets

Ingredient Name 10:
1 15.5-oz can Canned Chick Peas, Drained

Instructions 1:
Cut chicken in half.  Mix flour, salt, and pepper in a plastic bag.  Add chicken and shake to coat.  Heat oil in a large nonstick skillet over med-high heat.  Add chicken, saute 5 min, or until browned.  Add onion, cumin, and cinnamon; cook 3 min.  Add di

Instructions 2:
ced tomatoes, beans, and chicken broth.  Bring to a simmer, cover and cook 5 min.  Add zucchini, cook 5 min or until chicken and zucchini are done.  Cut chicken into pieces.


Ingredient Name 3:
1 10.75-oz can Healthy Cream of Chicken Soup

Instructions 1:
Pre-heat oven to 350 F.  In a large bowl, combine hash browns, 1/2 cup melted butter, condensed cream of chicken soup, sour cream, chopped onion, cheddar cheese, salt and pepper.  Place mixture in a 3-quart casserole dish.  Combine cereal, French-fried on

Instructions 2:
ions and 1/4 cup melted butter.  Cover casserole with mixture and bake covered in pre-heated oven for 40 min.


Ingredient Name 1:
4 Single Potato Sweet Potato, washed and unpeeled

Instructions 1:
Pre-heat oven to 375 F.  PLace sweet potatoes and salt in a 4-quart saucepan.  Add enough water to cover.  Bring water to boil then reduce to a slow simmer, cover for 30 min. or until tender.  Drain and cool slightly.  Peel the sweet potatoes and place in

Instructions 2:
a large bowl.  With a mixer on low speed, beat potatoes, butter, 1/2 cup splenda, juices, and seasonings, until light and fluffy.  Spoon mixture into a buttered 2-quart casserole dish.  Sprinkle top with remaining splenda.  Bake for 15 min.


Instructions 1:
In a saucepan, melt butter with parsley, garlic, and lemon juice until heated through.  Add shrimp and gently stir for 2-3 min.  Sprinkle cheese over the top and serve.


Ingredient Name 1:
1 16-oz bag Rye Spiral Pasta, Cooked according to directions

Ingredient Name 5:
1 lb Medium Shrimp, Tails Off, Peeled, and Deveined

Instructions 1:
Prepare pasta and salmon as directed.  Heat saute pan over med. heat.  Pour wine into pan and reduce by half.  Turn heat down and add butter; swirl pan to mix.  Place salmon, shrimp, scallion, and pasta together with sauce; toss.  Serve hot.


Instructions 1:
Pre-heat oven to 425 F.  In a mixing bowl, combine the pumpkin, sweetened condensed milk, eggs, 1 tsp cinnamon, ginger, nutmeg, and salt.  Pourp batter into the pie shell.  Bake for 15 min.  Reduce oven temperature to 350 F.  In a small bowl, combine brow

Instructions 2:
n sugar, flour, and remaining 1/2 tsp cinnamon.  Cut in the butter until the mixture is crumbly.  Stir in walnuts.  Sprinkle mixture evenly over the pie.  Bake pie for 40 min.  Cool completely.


Ingredient Name 8:
1 Apple Red Delicious Apple, Peeled, Cored, and Finely Chopped

Instructions 1:
Pre-heat oven to 350 F.  Grease muffin pan.  In a large bowl, combine flour, baking powder, cinnamon, and salt.  In a separate bowl, mix together the egg, splenda, applesauce, apple, and oil.  Combine the dry ingredients into the wet ingredients.  Place w

Instructions 2:
alnuts on cookie sheet and toast for about 8 min.  Chop finely.  Fold walnuts into the mix.  Divide the batter into the greased muffin tin.  Bake for 20-25 min.


Ingredient Name 1:
1/4 Cup Salad Dressing - Italian (See Recipe)

Ingredient Name 2:
3 lb Boneless, Skinless Chicken Breast Fillets

Instructions 1:
HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides. 
PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme

Instructions 2:
; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours). 
COOK rice as directed on package. Serve chicken mixture over the rice.


Ingredient Name 2:
1/4 Cup Taco Seasoning (VERY low sodium) (See Recipe)

Instructions 1:
Heat taco shells in oven according to the directions.  Also, brown beef.  Add taco seasoning and water.  Bring to a boil and simmer for 5-10 minutes, until the liquid disappears.  Meanwhile, chop up tomato.  Fill tacos with ingredients.


Instructions 1:
Cook carrots in a large pot in some of the chicken broth.  Puree carrot in blender and set aside.  Melt the coconut oil in a large stockpot and add the onion, ginger, and garlic.  Saute for 20 min.  Stir in carrots, broth (all of it), and wine, and bring

Instructions 2:
to a boil.  Reduce heat to medium.  Simmer for 45 minutes, stirring occasionally.  Stir in the lemon juice, cayenne pepper, curry, and nutmet.  Ladle into soup bowls.  Serve hot or chilled.  (optional garnish: sprinkle parsley or chives along with a dollo


Name:
Louisiana Shrimp Remoulade (served on salad)

Ingredient Name 12:
1 32-oz bag Medium Shrimp, Tails Off, Peeled, and Deveined

Instructions 1:
Shrimp boil: In a large pot, combine the first 11 ingredients (water - garlic) and bring to a boil.  Add shrimp and cook 4 minutes.  Drain.  Refrigerate to cool.
Remoulade: Pulse all remaining ingredients except greens in a food processor until just blen

Instructions 2:
ded.  Transfer mixture to a large bowl; add shrimp and toss.  Refrigerate at least 1 hour.
Serve over salad.  (Note: the salt content is not as high as listed, since you do not drink the salty liquid the shrimp cooked in).


Instructions 1:
Saute onions, green onions, potato, celery, and garlic in oil in a large pot for 2 minutes.  Reduce heat to low, COVER, and cook 20 minutes more, stirring occasionally.  Add pumpkin and broth and pepper and bring to a boil.  reduce heat to LOW and COVER a

Instructions 2:
nd simmer 30 minutes.  Cool for 30 minutes and then scoop a few ladelfuls at a time in a blender and puree.


Ingredient Name 10:
1 16-oz can Canned Cannellini Beans, Rinsed and Drained

Ingredient Name 11:
2 cup Diced Tomatoes (or quartered grape tomatoes)

Instructions 1:
Cook pasta according to directions.  To make Pesto, in a small bowl mix basil, garlic, 2 Tbs oil, salt, pepper, and parmesian cheese.  In a 12-inch skillet, heat remaining oil on med until very hot; add onion and cook 5-7 min or until it begins to soften.

Instructions 2:
Stir in beans and cook 5 min longer, stirring occasionally. RESERVE 1/4 CUP OF COOKING WATER and then drain pasta and return to large pot.  Stir in bean mixture and pesto, chopped grape tomatoes and 1/4 cup of saved water.  Toss to coat.


Ingredient Name 7:
1/2 cup Fat Free Shredded Cheddar Cheese

Ingredient Name 8:
1-1/2 lb Medium Shrimp, Tails Off, Peeled, and Deveined

Instructions 1:
Brown turkey breast.
Grits: Bring milk, butter, salt, and pepper to a boil in a med. saucepan.  Stir in grits, pepper sauce, and pepper flakes over low heat.  Cook about 45-50 minu or until thick.  Add cheese and stir.
Shrimp: Meanwhile, toss shrimp in

Instructions 2:
cajun seasoning and set aside.  Heat oil in a large nonstick skillet over med heat.  Add turkey and cook 3 min.  Add garlic and stir 2 min.
Add shrimp and coconut oil and cook 2-3 min.  Stir in cayenne, red pepper flakes, wine, parsley, and pepper and si

Instructions 3:
mmer for 3 min.  Place grits in shallow bowls with shrimp mixture over the top.


Ingredient Name 8:
1 lb Cooked Boneless, Skinless Chicken Breast

Instructions 1:
Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic, and cumin in a slow cooker.  Add chicken and stir to combine.  Cover and cook on high 3-3.5 hours until chicken is cooked through and vegetabels are tender.


Ingredient Name 5:
1 lb 4-oz Boneless, Skinless Chicken Breast Fillets

Instructions 1:
In a small bowl, combine ricotta, parmesian, basil, and galic.
Rince chicken and pat dry.  Cut a slit along thick edge of each breast half, forming a pocket.  Open breast halves like a book and lay one slice of ham in each.
Spoon 1/4 of the ricotta mixt

Instructions 2:
ure on top of each ham slice, then close chicken over filling and fasten with toothpicks.
Season chicken with salt and pepper.  Dredge chicken in flour on both sides with flour until well coated.  Discard remaining flour.
In a large skillet, warm oil an

Instructions 3:
d butter over med-high heat until butter melts and begins to foam.  Add chicken to pan and cook 5 min, flip and cook on second side for an additional 5 min, until chicken is no longer pink inside.


Name:
South of the Border Chicken and Pasta Skillet

Ingredient Name 1:
2 cup Rye Spiral Pasta, cooked according to directions

Ingredient Name 2:
3 cup Cooked Boneless, Skinless Chicken Breast

Instructions 1:
Cook pasta according to directions.  Combine chicken, salsa, corn, cream cheese and cumin; simmer on med-low heat 6 min, or until corn is heated through and cream cheese is melted, stirring occasionally.  Drain pasta and add to skillet with hafl the shred

Instructions 2:
ded cheese.  Simmer 3 min or until heated through.  Top with remaining cheese (spray with oil).  Cover .  Remove from heat.  Let stand 5 min.


Ingredient Name 7:
1 8-oz can Canned Cut Green beans, Drained

Ingredient Name 8:
3/4 lb Medium Shrimp, Tails Off, Peeled, and Deveined

Instructions 1:
In a med pot over MED-HIGH heat, combine broth, milk, curry, fish sauce, ginger and garlic.  Bring to a boil and then reduce to a simmer.
Add green beans and cook 2 min.  Add shrimp and cook until pink, 5 min.  Top soup with green onions and serve.


Ingredient Name 9:
1 cup Portabella Mushrooms (or shiitake), sliced.

Instructions 1:
Cook rice according to directions.
Heat olive oil in a large skillet over MED-HIGH heat.  Add eggs and swirl to coat the bottom of the pan.  Cook until eggs are firm and set, about 1-2 min.  Transfer eggs to a cutting board.
Add garlic and cook for 1 mi

Instructions 2:
n.  Add ginger, steak, carrots, snow peas, and mushrooms and cook 3 min.  Add soy sauce, and sesame seeds and bring to a simmer.  Stir in rice and heat through.  Remove from heat and stir in green onions.  Slice eggs into thin strips and top on to individ


Instructions 1:
Pre-heat oven to 400 F.  
Mix chili, corn, and 1/2 of shredded cheese in a mixing bowl.  
Pour into a SPRAYED 2-qt baking dish.  
Top with tater tots in a single layer.  
Bake for 30 minutes, until bubbly.  
Sprinkle with remaining cheese.  Spray wit

Instructions 2:
h oil.  
Bake until melted, about 2 min.  
Let stand 10 min before serving.


Instructions 1:
Heat grill or broiler.  In a small saucepan over med heat, cook juice, BBQ sauce, syrup, and cayenne 2 min or until mixture is heated through.  Brush both sides of 4 fillets.  Season with salt.  Place fish on greased grill or broiler pan.  Grill or broil

Instructions 2:
5 inches from heat source 12 min, or until almost opaque in center, turning once.  Serve with remaining sauce mixture.


Ingredient Name 5:
4 Piece 4-oz Boneless, Skinless Chicken Breast Fillets

Instructions 1:
Heat grill or broiler.  In a small saucepan over MEDIUM heat, cook BBQ Sauce, lime juice, cilantro, and cumin 2 min or until heated through.  Brush 4 chicken breasts with mixture.  Season with salt and pepper.  Place on greased grill or broiler pan.  Gril

Instructions 2:
l or broil chicken 5" from heat source 15 min, or until cooked through, turning once and brushing with sauce mixture.


Ingredient Name 13:
10 Olives Pitted Kalamata Olives, Drained, halved

Instructions 1:
Warm dijon mustard and coconut oil in the microwave for 20-30 seconds, until oil is melted.  Mix with the rest of the first seven ingredients (before salmon).  Coat salmon with half of the dressing mixture.  In a pot, boil potatoes for 9 min.  Then add fr

Instructions 2:
esh green beans and boil for 3 more min.  Drain.  Rince with cold water until cool.
SPRAY pan with Pam and heat over MED-HIGH heat.  Add salmon in batches, cook, turning once, about 5-6 min per side.
Slice potatoes, toss salad greens, tomatoes, olives,

Instructions 3:
potatoes, and green beans .Top with salmon and remaining dressing.


Instructions 1:
Combine first 7 ingredients (before shrimp) in a mixing bowl. Toss HALF of it with the shrimp  and let stand 15 min.  Prepare grill for direct-heat cooking.
Cut off a thin slab from each end of the mango.  Scoop out the flesh of the mango from the skin o

Instructions 2:
n these pieces.  With the remaining portion, cut away the peel.  Slice and place in a serving bowl and combine with radishes and mint and lettuce (LETTUCE ONLY IF SERVING NOT STORING AS LEFTOVERS).
Grill shrimp turning once, until pink and opaque, about

Instructions 3:
2 min per side, or if using the stove, drain shrimp and cook over med-high heat 5 min.
Top salad with shrimp and avocado.  Drizzle with remaining dressing.


Instructions 1:
In a pot, heat oil over MEDIUM heat.  Add onion and pepper and cook until tender (about 5 min).  Add rice, stir to coat.
Add broth, bring to a boil, COVER.  Reduce heat to MED-LOW.  Cook until liquid is absorbed, about 20 min, stirring in peas and carrot

Instructions 2:
s during the last 5 min.
Remove from heat.  Let stand, COVERED, 5 min.  Stir in oregano.


Instructions 1:
Make sure meat is very thin!!!!  Place eggs in a shallow bowl and beat.  Place flour in another shallow bowl.  Heat oil in a large skillet over MED-HIGH heat.  Dip steaks one-by-one, in the egg, and then into the flour, pressing flour into both sides.  Pl

Instructions 2:
ace the steaks in the oil and cook about 5 min each side, until cooked through.  Season with salt and pepper.  NOTE: the nutritional information is less than those listed, because not all of the eggs, oil, and flour are consumed.


Instructions 1:
Melt oil in skillet over MED-HIGH heat.  Place sliced potoes in oil and cook about 15 minutes, stirring and flipping occasionally.  Season with salt and pepper.  Very good with ketchup.  NOTE: not all of the oil is absorbed into the potatoes, so the nutri


Ingredient Name 8:
3 15.5-oz can Hominy, Rinsed and Drained

Instructions 1:
Melt oil in skillet over MED heat.   Add onion, chili powder, and garlic in a skillet and saute until softened, about 4-5 min.  Stir in beer and cook for 1 minute.  Add mixture to slow cooker, along with ham and tomatoes.  Cook 6 hours on LOW.  Stir in ho


Ingredient Name 1:
1-3/4 cup No Sugar Added Sliced Strawberries, Thawed

Instructions 1:
Blend all together until creamy.  Garnish with scoop of ice cream and a berry.


Ingredient Name 2:
1-1/4 lb Butternut Squash, Peeled, Seeded, Cubed

Ingredient Name 4:
2 cup Fresh Whole Green Beans, cut in half

Instructions 1:
Mix lentils and water in a large crock pot.  Mix remaining ingredients, except oil and place on lentils.  Cover and cook on low 8-10 hours until the vegetables and lentils are tender.  Stir in the oil.


Instructions 1:
Heat oven to 350.  Boil potatoes for 4 min.  Then combine with the next 4 ingredients (carrots-parmesan).
In a SPRAYED 2-qt casserole dish, layer 1/2 potato slices, 1/2 squash slices, sprinkle 1/2 carrot mixture.  Repeat.
In a bowl, whisk together remai

Instructions 2:
ning ingredients and pour over veggies.  Bake 50 min, or until cooked golden and bubbly.  
Let stand 5 min.


Ingredient Name 5:
1 13-oz Package (single crust) Whole Grain Pizza Crust

Ingredient Name 6:
1/2 cup Fat Free Shredded Cheddar Cheese

Instructions 1:
Pre-heat oven to 425F.
Combine manwhich, water, and tomato paste.  Heat to boiling, stirring, and cook 2 min or until thickened.  Add ground beef and stir well.
Spoon over pizza crust.  Top with cheese and bake for 8-10 min.


Instructions 1:
Saute onions, carrots, and celery in coconut oil until tender.  Combine with lentils and set aside.
Season salmon with salt and pepper and cook on Foreman until cooked through.
In a small bowl, combine water, vinegar, oil, mustard, and garlic.  Toss len

Instructions 2:
tils-mix with half of this dressing.
Place lentil-mix in 4 separate plates.  Flake salmon on top of lentils and drizzle with remaining dressing.


Ingredient Name 1:
4 4-oz Boneless, Skinless Chicken Breast Fillets

Instructions 1:
Melt oil in a large skillet over MED-HIGH heat.
Place flour and place in a shallow bowl.  Dredge chicken in mix and place in skillet and cook until browned (about 3 min).  Flip and repeat.  Transfer to a platter.
Add lemon juice and wine to skillet and

Instructions 2:
bring to a boil, scraping up browned bits from the bottom of pan.  Boil, stirring occasionally, until thickened (about 5 min).  Remove from heat; stir in capers.  Season with salt and pepper.  Pour over chicken and serve.


Instructions 1:
Mix broth and flour in a skillet heated over med-high heat.  
Stir in cream cheese, half of parmesan cheese, and spices.  
Cook 2 min, stirring constantly until mixture boils and thickens.


Instructions 1:
Place chili in skillet and warm.
Spread polenta evenly over chili.  
Place skillet in broiler 6-8" from heat source and broil 3-4 min until polenta is lightly browned, rototating if necessary for even browning.
Let stand 10 min.


Instructions 1:
Bring grits and water to a boil in a medium sauce pan, stirring constantly.
Reduce heat, cover, and simmer for 5 min, or until desired consistency.
Stir in fruit, vanilla extract, and splenda.
Serve.


Name:
Breakfast Sandwich - Bacon, Egg, Sausage

Instructions 1:
Toast English Muffin.  Microwave sausage for 25 seconds.  Place egg and bacon in microwave breakfast sandwich maker and poke yolk and whites about 7 times with a fork.  Microwave for 75 seconds.  Stack all ingredients within muffin.


Instructions 1:
Toast English Muffin.  Microwave Canadian bacon and sausage for 25 seconds.  Place egg and bacon in microwave breakfast sandwich maker and poke yolk and whites about 7 times with a fork.  Microwave for 75 seconds.  Stack all ingredients within muffin.


Ingredient Name 2:
4 Slice Extra-Lean Turkey Bacon, Cooked and crumbled

Instructions 1:
Toss coleslaw and bacon in a large bowl.  Add dressing and toss to coat.


Ingredient Name 2:
1 Tbs Instant Coffee Granules, make 1/2 cup of strongly brewed coffee

Ingredient Name 3:
1 Package Sugar Free Chocolate Pudding Mix

Instructions 1:
Add milk and coffee to dry pudding mix in a medium bowl and beat with a wire whisk for 2 minutes or until blended.  Spoon HALF of the pudding mixture evenl into 4 dessert glasses.  Crumble 2 cookies over each.  Gentl stir whipped topping into the remainin

Instructions 2:
g HALF of the pudding mixture and then spoon evenly over the desserts.  Top with remaining whole cookies.  Store in the refrigerator.


Ingredient Name 3:
2-1/2 cup Whole Wheat Elbow Macaroni, Cooked according to directions

Ingredient Name 4:
4 oz Low Fat Valveeta Cheese, Cut into pieces

Instructions 1:
Pre-heat oven to 350 F.  Mix first four ingredients and pour in a 8 x 8 dish.  Bake COVERED for 30 minutes.  Remove foil, add shredded cheese and cook 5 min more, or until melted.


Ingredient Name 1:
2-1/2 cup Whole Wheat Elbow Macaroni, Cooked according to directions

Ingredient Name 2:
4 oz Low Fat Valveeta Cheese, Cut into pieces

Instructions 1:
Pre-heat oven to 400 F.  Brown meat.  Add tomatoes and oregango and bring to a boil.  While meat is browning, cook macaroni according to directions.  Drain and place back in pan and add Valveda cheese.  Then, add  beef mixture to macaroni mixture.  Spoon

Instructions 2:
into 9-inch square baking dish.  Sprinkle with shredded cheese.  Bake 10 minutes, or until cheese is melted and casserole is cooked through.  Sprinkle with salt.


Ingredient Name 1:
1-1/3 cup (250 g) Frozen Mixed Fruit (Strawberries, Peaches, Mangos, Pineapples)

Instructions 1:
Place frozen fruit in a container.  Seal and refrigerate for 24 hours until thawed.  Sprinkle with splenda.


Instructions 1:
Pre-heat oven to 325 degrees.  Whip eggs, oil, and splenda.  Add zucchini and vanilla and mix.  Add dry ingredients.  Stir.  Grease 2 loaf pans and pour mixture in until half full.  Bake one hour.


Instructions 1:
Pre-heat oven to 375 F.  Cut each piece of cheese into 4 strips, then cut strips in half.  Unroll crescent dough; spearate into 8 triangles.  Cut each triangle lengthwise into thirds; top each thin triangle with 2 pieces of cheese a 1 little smokie.  Roll

Instructions 2:
up.  Place, point-sides down, on baking sheet.  Bake 12 min or until golden brown.


Ingredient Name 2:
1 Apple Red Delicious Apple, Cored, Peeled, and Chopped

Ingredient Name 3:
1/2 cup Fat Free Catalina Salad Dressing

Instructions 1:
Toss coleslaw with apple and dressing to coat.


Ingredient Name 2:
1/2 Cup Salad Dressing - Italian (See Recipe)

Instructions 1:
Toss cabbage and red pepper in a large bowl.  Add dressing.  Toss to coat.


Ingredient Name 7:
1/3 cup Frozen Chopped Green Peppers, Thawed

Instructions 1:
Brown meat with onion, and green pepper.  Meanwhile combine vinegar, worcestershire, honey, and hot sauce.  Whisk to blend and set aside.  Add tomato sauce, chili powder, and vinegar mixture to pan and bring to a boil and then reduce heat and simmer UNCOV

Instructions 2:
ERED for 20 minutes.  Spoon mixture on to buns.


Ingredient Name 6:
4 tsp Frozen Chopped Onions, Thawed and FINELY CHOPPED

Ingredient Name 11:
1 tsp Frozen Chopped Onions, Thawed and finely chopped

Instructions 1:
(Combine the first 5 ingredients in a small bowl -- this is the special sauce).  Place each patty on waxed paper.  Season both sides with salt.  Place in freezer (uncovered) in the freezer for 5 minutes.  Pre-heat a large skillet over med-high heat until

Instructions 2:
drops of water sizzle when splashed on the pan.  Place patties in the pan and cook for 2 min per side until no longer pink.  Meanwhile, place the bun top and bottoms, cut sides down, in the pan.  Cook for about 1 min, or until toasted.
Place 1 bun bottom

Instructions 3:
on a plate.  Spread 1 Tbs of special sauce on bun.  Place the cheeseburger - cheese side down - on the bun.  Place 1 Tbs of special sauce on each side of the next bun-bottom.  Top with onion, lettuce, pickles, the remaining burger, and the bun top.


Ingredient Name 5:
1/3 cup Fat Free Shredded Cheddar Cheese

Instructions 1:
Beat whole egg, egg whites, and ham until well blended.  Heat nonstick SPRAYED skillet on med-high heat.  Add egg mixture and cook 3 min, or until set, stirring occasionally.
Spoon mixture down center of tortillas and top with shredded cheese.  Fold in o

Instructions 2:
pposite sides of tortilla, then roll up burrito-style.


Ingredient Name 1:
4 Slice Extra-Lean Turkey Bacon, Cooked and crumbled

Ingredient Name 2:
4 Piece 4-oz Boneless, Skinless Chicken Breast Fillets

Ingredient Name 4:
1 cup Fat Free Chicken Broth, divided (0.5/0.5)

Instructions 1:
Cook chicken in greased skillet for 5-6 min on each side until done (or cook on Foreman).  Transfer chicken to plate and cover to keep warm.  Add vegetables and 1/2 of broth to skillet; COVER and simmer 10 min or until vegetables are tender.
Stir in rema

Instructions 2:
ining broth and cream cheese and cook UNCOVERED for 2 min or until cream cheese is melted and sauce is thickened stirring FREQUENTLY.  Return chicken to skillet and cook 2 min or until heated through.  Serve over rice.  Top with bacon.


Ingredient Name 8:
8 oz Low Fat Valveeta Cheese, Cut into pieces

Instructions 1:
Pre-heat ovet to 350F.
Brown meat with peppers and onions.  Stir in water and taco mix.  Stir well.  Add potatoes, corn, and cheese.  Mix well and then spoon into 9 x 13 baking dish.  COVER.  Bake 20 min and then stir, UN-cover, bake 15 MORE min.


Ingredient Name 3:
1 Red Delicious Apple, peeled, cored, and thinly sliced

Instructions 1:
Mix together.  May exchange pomegrantite seeds for cranberries, a pear for an apple, and add grapes, also.


Ingredient Name 1:
3/4 lb Baked Chicken Nuggets, cooked and cut into strips

Instructions 1:
Cook chicken as directed and cut into s trips.  Mix ranch and hot sauce.  Place lettuce down the tortillas.  Top with chicken, tomatoes, and chees.  Drizzle with mixture and roll up.


Ingredient Name 2:
2 Package Sugar Free Chocolate Pudding Mix

Ingredient Name 5:
6 Square Semi-sweet Chocolate Baking Squares, divided

Instructions 1:
Heat oven to 350F.
Line a 9 x 13 dish with foil and spray with Pam.
Mix the first 4 ingredients until blended (it will be thick).  Press half the mixture into the pan with a spatula.
Bake 10 min.  Sprinkle half of the chocolate over the crust and top w

Instructions 2:
ith sun butter.
Cover with the remaining cake mix and then layer the remaining chocolate.  Press GENTLY with spatula.
Bake 15 min.  Cool 1 hour.  Refrigerate 4 hours before cutting into bars.


Ingredient Name 1:
2 3.9-oz box Sugar Free Chocolate Pudding Mix

Instructions 1:
Beat pudding mix and milk in a bowl for 2 min (will be thick).
Spread 1-1-2 cups of mix onto bottom of crust.
Stir HALF the cool whip into the remaning puudding and spread over layer in crust.
Top with remaining cool whip.
Refrigerate 3 hours or until

Instructions 2:
firm.
Note: May substitute lemon pudding, also.


Ingredient Name 1:
2 6-oz container Fat Free / No Sugar Added Plain Yogurt

Ingredient Name 9:
24 oz Tilapia (may use snapper or mahimahi also)

Instructions 1:
In a large bowl, whisk together yougurt and seasonings.  Remove 1 cup and set aside.
Place fillets in a shallow dish and brush with remaining yogurt mixture to coat completetly.  Cover and refrigerate for 1 hour.  Remove and wipe off excess marinade.  Gr


Instructions 1:
Toast sesame seeds over med heat for 2-3 min, tossing FREQUENTLY until lightly toasted and fragrant.  Remove and cool.
Combine soy sauce, pineapple juice, ginger, brown sugar, garlic, and lemon peel in a med saucepan and bring to a boil.  Simmer 10 min o

Instructions 2:
r until reduced to half a cup.  Remove and stir in HALF of sesame seeds.
Heat grill over MED-HIGH heat.  Brush cooking grates clean and oil the rack.  Brush salmon olive oil and season with salt and pepper.  Grill fillets flesh side down directly on gril

Instructions 3:
l until you can easily turn them without sticking (about 3 min).  Carefully turn fillets, brush with teriyaki glaze and continue to grill, 7 min longer for med-doneness.


Instructions 1:
Microwave zucchini for 2 min and then drain.  Combine with remaining ingredients and mix well.  Place 1/4 cup amounts on a heated griddle.  When top begins to bubble and the sides look firm, flip over and cook 1 more minute.  Serve with no-fat butter spra


Ingredient Name 1:
1 6-oz single crust Pie Crust - Chocolate

Ingredient Name 5:
6 Square Semi-sweet Chocolate Baking Squares, melted

Instructions 1:
Pre-heat oven to 350.
Beat softened cream cheese with splenda until well blended.
Add eggs ONE AT A TIME and mix on low speed after each has been blended.
Stir in 6 melted baking squares and a handful of chopped caramels.  Pour into crust.
Bake for 45

Instructions 2:
-50 min or until center is almost set.
Cover with marshmallows, chocolate chunks, and pecans (optional).  Broil to brown slightly.  Cool to room temperature, then refrigerate for 3+ hours.


Ingredient Name 2:
1 10.75-oz can Healthy Cream of Chicken Soup

Ingredient Name 3:
8 oz Low Fat Valveeta Cheese, Cut into pieces

Instructions 1:
Pre-heat oven to 350 F.
Combine chicken, soup, and Valveeta.  Stir until blended.
Spoon into 8 corn tortillas.  Roll up and place seam side down in a 9 x 13 baking dish.  Top with salsa and shredded cheese.  Cover with foil.  Bake 30-35 min.


Ingredient Name 2:
5 8-oz container Fat Free Cream Cheese, softened

Instructions 1:
Pre-heat oven to 325 F.
Mix cream cheese, splenda, flour, and vanilla with electric mixer until well blended.  
Add sour cream and mix well.  Add eggs ONE AT A TIME, mixing on LOW speed after each addition justi until blended.  Pour over crust.
Bake fo

Instructions 2:
r 65 minutes or until center is almost set.  Refrigerate 4+ hours.


Ingredient Name 5:
1/2 cup Fat Free Shredded Cheddar Cheese

Instructions 1:
Cook zucchini and squash in oil large skillet on MEDIUM heat for 3 min, stirring occasionally.  Add garlic and cook 3 min.
Remove from heat, stil in shredded cheese and basil and sprinkle parmesan.


Ingredient Name 7:
2 cup No Sugar Added Sliced Strawberries, Thawed

Instructions 1:
Shape tin foil on to the OUTSIDE of a loaf pan.  Line the inside of the pan with the shaped foil with the ends extending over the sides of the pan.
Mash HALF of the strawberries in a large bowl.  Stir in condensed milk and juice.
Stir 2 cups of Cool Whi

Instructions 2:
p into the strawberry mixture and then pour into the prepared pan.
Finely chop cookies and combine with butter.  Spoon over whipped topping mixture in pan.
Cover pan with the ends of the foil and GENTLY press the cookie mixture into the whipped topping

Instructions 3:
mixture.  (When inverted, this makes the crust on the bottom).  Freeze 6 hours or until firm.
Invert desert onto serving plate when ready to serve; remove pan and poil.  Spread remaining Cool Whip onto top and sides of desert.
Arrange sliced strawberrie

Instructions 4:
s; arrange on dessert.  Store leftovers in freezer.


Instructions 2:
drops of water sizzle when splashed on the pan.  Place patties in the pan and cook for 2 min per side until no longer pink.  Remove from heat and add cheese to patties.  Meanwhile, place the bun top and bottoms, cut sides down, in the pan.  Cook for about

Instructions 3:
1 min, or until toasted.
Place 1 bun bottom on a plate.  Spread 1 Tbs of special sauce on bun.  Add onions and lettuce on top of special sauce.  Place the cheeseburger on the bun.  Top with tomato, pickles, the remaining burger, and the bun top.


# Spices

Name:
Homemade No-Salt Taco Seasoning (See Recipe)


# Table1

Name:
Pineapple - Crushed, Can (No Sugar Added)


Name:
Yogurt - Fruit, oz (Fat Free / No Sugar Added)


Name:
Soup - Tomato (Campbell's Healthy Request), condensed


Name:
Yogurt - Plain (Fat Free / No Sugar Added)


Name:
Soup - Cream of Chicken (Campbell's Healthy Request), condensed


Name:
Soup - Cream of Mushroom (Campbell's Healthy Request), condensed


Name:
Soup - Cream of Celery (Campbell's Healthy Request), condensed


List Name:
4-oz Boneless, Skinless Chicken Breast Fillets

Name:
Chicken - Breast, Boneless, Skinless (4-oz fillet)


List Name:
Boneless, Skinless Chicken Breast Tenders

Name:
Chicken - Breast Tenders, Boneless, Skinless (oz / lb)


Name:
Salad Dressing - Gourmet Caeser (packet)


Container type:
14-oz box (cooked according to directions)


Special Option 1:
Remove packet from box and throw away pasta


List Name:
Fat free/No sugar Added Hot Chocolate Packet

Name:
Hot Chocolate packet (Fat Free / No Sugar Added)


List Name:
South Beach Diet Chocolate Crisp Energy Bar


Name:
Oatmeal - Strawberries & Cream (Low Carb)


Name:
Frozen Vegetable Mix - 3 Pepper and Onion Blend


Name:
Sausage - Patties, Turkey (Brown N Serve)


List Name:
Canned French-Style Green Beans (No Salt Added)

Name:
Green Beans - Canned, French-Style (No Salt Added)


Name:
Green Beans - Canned, Cut (No Salt Added)


List Name:
Extra Lean Boneless Cooked Smoked Pork Chops


Name:
Pineapple - Slices, Can (No Sugar Added)


Name:
Pudding Mix - Pistachio (No Sugar Added)


Name:
Pineapple - Chunks, Can (No Sugar Added)


List Name:
Frozen Vegetables (Broccoli, Cauliflower, and Carrots)

Name:
Frozen Vegetable Mix - Broccoli, Cauliflower, and Carrots


Name:
Salad Dressing - Creamy Ranch (Fat Free)


Name:
Mandarin Oranges - Peeled, Canned (Lite Syrup)


Name:
Cereal - Fiber One Frosted Shredded Wheat


Name:
Salad Dressing - Vinaigrette, Raspberry (No Sugar Added)


Name:
Salad Dressing - Vinaigrette, Balsamic (No Sugar Added)


Name:
Salad Dressing - Thousand Island (Fat Free)


Name:
Berries - Strawberries,  Sliced (No Sugar Added)


Name:
Yogurt - Fruit, Container (Fat Free / No Sugar Added)


Name:
Soup - Turkey Chili w/ Beans (Soup Nazi)


List Name:
Roasted Garlic Italiano Rice Blend (Cooked)


List Name:
Cooked Boneless, Skinless Chicken Breast

Name:
Chicken - Breast, Boneless, Skinless (Cooked + chopped)


List Name:
Grilled Tilapia (Marinated Seasoned Grill)

Name:
Fish - Tilapia (Marinated Seasoned Grill)


Name:
Salad Dressing - Fat Free French (Fat Free)


Name:
Applesauce - Country Berry (No Sugar Added)


Name:
Applesauce - Peach Medley (No Sugar Added)


List Name:
Blueberry Delight No Sugar Added Applesauce

Name:
Applesauce - Blueberry Delight (No Sugar Added)


Name:
Yogurt - Vanilla, Container (Sugar Free/Fat Free)


Name:
Cookies - 100 Calorie Snack Packs (misc)


Name:
Fruit Cups - Apples and Oranges (Fruit Naturals)


Name:
Couscous - Garlic and Basil (Whole Wheat)


Name:
Pork Tenderloin - Sesame Ginger (Turkey)


Name:
Pork Tenderloin - Applewood Smoked Bacon


Name:
Cereal - Frosted Mini-Wheats (Strawberry)


Name:
Cereal - Frosted Mini-Wheats (Blueberry)


List Name:
Toasted Pine Nut Couscous Mix (Prepared)


Name:
Indian Dinner - Cottege Cheese in Spinach Sauce


Name:
Pudding Mix - Chocolate (No Sugar Added)


List Name:
Frozen Mixed Fruit (Strawberries, Peaches, Mangos, Pineapples)

Name:
Fruit - Frozen Mixed (Strawberries, Peaches, Mangos, Pineapples)


Name:
Pasta - Cheese Packet (Kraft Mac N Cheese)


