Pierogi Casserole

Ingredients:

16oz frozen pierogies (about 12 individual pierogies)
1/3 cup light cream cheese
1/2 cup reduced fat cheddar cheese
1/2 cup chicken broth
2-3 strips of cooked bacon, crumbled


Step 1:

Preheat oven to 400 degrees. Coat a 9x13 baking dish with Pam.  Arrange frozen pierogies in the baking dish.

Step 2:

In a saucepan, mix cream cheese and chicken broth.  Stir frequently until cheese is melted and smooth.  Pour cheese mixture over pierogies.  Sprinkle cheddar cheese evenly over the pierogies.

Step 3:

Bake for 20-25 minutes until cheese is bubbling and pierogies are warm throughout.  Sprinkle cooked bacon over the top.


Makes about 4 servings (3 pierogies); 8 points plus each 


   

Feta & Veggie Stuffed Zuchinni

Ingredients:

4 medium uncooked zucchini
4 large fresh tomatoes, cored and finely chopped
1 small onion, finely chopped
2 cups mushrooms, finely chopped (we used carrots instead because I don't like mushrooms)
1/2 tsp salt
1/4 tsp pepper
1/4 cup crumbled reduced-fat Feta cheese
8 tbsp fat-free Ranch dressing


Step 1:

Heat a pot of water.  Slice zucchini in half lengthwise and cook in boiling water for about 8 to 10 minutes, or until tender.  Scoop out and discard pulp in the center of the zucchini.

Step 2:

Heat a skillet on medium-high heat and coat with Pam.  Add tomatoes, onion, and mushrooms.  Cook until pulpy (about 5 minutes), then add salt and pepper.

Step 3:

Scoop filling equally into the 8 zucchini halves.

Step 4:

In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini.




Makes 4 servings (2 halves per serving); 3 Points Plus each




This is a great light, but very filling dinner for nights when you've had a large lunch.  The saltiness of the feta mixes perfectly with the sweetness of the cooked zucchini.

Tex-Mex Rice & Bean Casserole

Ingredients:

1 cup frozen yellow corn, thawed
1 tbsp canned green chilies
15oz can pinto beans
1 cup cooked brown rice
1 cup shredded reduced-fat Mexican cheese
3/4 cup fat-free sour cream
1/4 tsp chili powder
1/4 tsp salt
1/8 tsp pepper


Step 1:

Preheat oven to 350ºF. Coat a 2-quart glass baking dish with Pam.


Step 2:

In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper.

Step 3:

Spoon mixture into prepared baking dish and bake for 30 minutes.

Step 4:

Remove from oven and sprinkle with remaining cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. 

Makes 6 servings; 5 Points Plus each

Meatless Lasagna

I want to preface this by saying lasagna is not something I have eaten very often in my life.  It seemed growing up, that every time my family ate lasagna for dinner, someone ended up in the hospital (no joke).  We stopped eating lasagna in our house and I can safely say, I've eaten lasagna once in the last ten years until this past week, when we tried this recipe.  It was really good and no one ended up in the hospital!


Ingredients:

1 large onion
24 oz tomato sauce with basil
12 oz whole milk ricotta cheese
2 large eggs, beaten
1/4 cup fresh parsley, chopped
1/4 cup grated parmesan cheese
12 uncooked lasagna noodles
8 oz fresh whole milk mozzarella cheese, shredded


Step 1:
 
Preheat oven to 350ºF. Coat a large lasagna pan with Pam. In a medium bowl, combine ricotta cheese, eggs, parsley and 3 tbsp parmesan cheese; stir in about 1/3 cup tomato sauce so ricotta mixture turns pink.

Step 2:

Spoon about 1/2 cup of sauce on bottom of prepared pan. Cover sauce with 4 lasagna noodles, breaking up some noodles to form a single layer, if necessary. Cover noodles with 1/2 of ricotta mixture and 1/3 of mozzarella cheese; spoon 1/3 of remaining sauce over top.


Step 3:

Add another layer of noodles and remainder of ricotta mixture; sprinkle with 1/3 of mozzarella cheese and another 1/3 of sauce.

Step 4:

Add the final layer of noodles and cover with remaining sauce; sprinkle with remaining mozzarella and remaining tbsp of parmesan cheese. 

Step 5:

Add the final layer of noodles and cover with remaining sauce; sprinkle with remaining mozzarella and remaining tbsp of parmesan cheese. 




Makes 12 servings; 7 Points Plus each

Paprika Chicken

Ingredients:

1/2 cup plain fat-free yogurt
1 tbsp paprika, divided
16 saltine crackers, crushed to crumbs
1 tsp salt
1/4 tsp pepper
1lb uncooked chicken breasts, split into 4 - 4oz pieces

Step 1:

Preheat broiler and coat a baking sheet with cooking spray.

Step 2:

Place yogurt and 1 teaspoon of paprika in a small shallow bowl; mix to combine. Combine cracker crumbs, salt, pepper and remaining 2 teaspoons of paprika on a large shallow pie plate; stir to combine. 

Step 3:

Place each chicken cutlet in yogurt mixture and turn to coat. Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.

Step 4:

Place coated chicken on prepared baking sheet and lightly spray with cooking spray. Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once, about 4 to 5 minutes per side.

Makes 4 servings; 5 Points Plus each

Whole Wheat Chili Mac

Ingredients:

12 oz ground beef 7% fat
1 medium onion, uncooked, chopped
14.5 oz stewed canned tomatoes, Mexican-style, undrained
12 oz canned tomato sauce 
2 tsp chili powder
1 tsp cumin
1 cup dry whole-wheat macaroni (rotini or penne works well)
15 oz canned kidney beans, rinsed and drained


Step 1:

In a large pot, cook beef and onion.  Stir in undrained stewed tomatoes, tomato sauce, chili powder, and cumin.  Bring to a boil.

Step 2:

Stir in uncooked macaroni and kidney beans.  Return to a boil, reduce heat, cover, and simmer until macaroni is tender (about 15 minutes).


Makes about 6 servings, about 1 1/4 cup each; 6 Points Plus per serving

Beef Stroganoff

Ingredients:

1 pkg egg noodles cooked
1 lb. lean ground beef
1 small onion grated
½ tsp salt
¼ tsp. pepper
dash ground nutmeg
1 pkg fat free brown gravy mix
½ cup light mayonnaise.

 
Step 1:

In a frying pan brown the beef and onion, drain.  Heat up a pot of water.

Step 2:
 
Prepare gravy according to package directions.  Place egg noodles in boiling water and cook according to package directions.

Step 3:
 
Add mayo and seasonings to the meat/onion mixture and then add the gravy. Blend well and heat through.
Serve over noodles




Makes about 8 servings of meat mixture.

1 serving of meat mixture over 1 cup of egg noodles; 
12 Points Plus

Angel Hair with a Twist

Ingredients:

1 package whole wheat angel hair pasta
1 package frozen Steamfresh peas
1 package low sodium honey ham
Fat free cheddar cheese
Butter spray


Step 1:

Boil a pot of water for the pasta.  Microwave the package of peas.  Heat a skillet on medium heat.

Step 2:

Once water has come to a boil, cook pasta according to package instructions.  Cut up ham slices and place in warmed skillet.  Use butter spray on ham while warming it throughout.

Step 3:

Strain pasta.  Add cooked peas to ham and use a few more sprays of butter.


This is a recipe that my great-aunt used to make for us when we were kids and my mom and I still make it.  The proper technique for putting it together is to place your portion of pasta in a bowl, place a portion of the pea and ham mixture on top, then finish off with a sprinkling of cheddar cheese.


Serving size : 1 cup of whole wheat pasta, with 1/2 cup peas and ham, and 1/4 cup fat free cheddar; 7 Points Plus

Brownie Cupcake Bites

Ingredients:

21oz regular brownie mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg whites, lightly beaten
1 package light whipped topping
1 package candy corn


Step 1:

Preheat oven to 350 degrees. Line a mini-muffin tin with cupcake wrappers. In a large mixing bowl, combine brownie mix, water, applesauce, and egg whites. Mix about 50 times with a wooden spoon; do not under mix.

Step 2:

Pour brownie mixture into prepared muffin tin, about 1 tbsp per hole. Bake cupcakes until a tester is inserted and comes out clean, about 12 minutes.

Step 3:

Remove cupcakes from pan and allow to cool completely. Before serving, decorate each cupcake with a tbsp of whipped topping and one piece of candy corn.


The recipe says it should make 36 cupcakes, but when we made it, it made about 60. 2 Points Plus per cupcake.

Sweet & Crunchy Cereal Squares

Ingredients:

1 cup peanut butter
1/3 cup honey
1/4 cup unsalted butter
10 oz package of marshmallows (minis work the best)
6 cups Fiber One Caramel Delight cereal
1 1/2 cup candy corn


Step 1:

Grease 9x13 baking dish. In a 4-quart saucepan, combine peanut butter, honey, butter, and marshmallows.

Step 2:

Cook over low heat until marshmallows are melted, stirring occasionally.

Step 3:

Carefully stir in cereal using a wet or greased spatula. Turn off heat and slowly stir in candy corn (if it's still on heat, the candy corn will melt). Use spatula to spread mixture into 9x13 pan. Cool completely, cut into 36 bars.


I love this chilled in the fridge, but for little ones as a Halloween treat, I recommend leaving it at room temperature so it's easier to bite into.


Makes 36 servings; 4 points plus each

Southwest Chicken Salad

Ingredients:

1lb boneless, skinless chicken breast, cubed
1 packet taco seasoning
1 bag of salad
Fat-free cheddar cheese
Multi-grain Tostitos chips
1 can black beans
1 bag steamfresh corn
Hidden Valley Spicy Ranch dressing


Step 1:

Cook chicken in a pan and when no longer pink, add taco seasoning according to packet instructions. Microwave bag of corn and black beans (separately) in a microwave-safe container.

Step 2:

Start putting together salad. This works best as a salad bar where everyone makes their own. This is how I do it. I lay down a bed of salad, weigh out about 4oz of chicken, then add 1/4 cup fat-free cheddar cheese. I top that with 1/2 cup corn and 1/4 cup black beans. The final touch is about 1/2oz of multi-grain Tostitos and 2 tbsp spicy ranch.


14 Points Plus (according to how I prepare my salad)

White Chicken Chili

Ingredients:

1 1/2 lb boneless, skinless chicken breast, cut into 1/2 inch cubes
1 medium onion, chopped
1 1/2 tsp garlic powder
1 tbsp vegetable oil
2 - 15.5oz cans Great Northern Beans, rinsed and drained
14.5oz can chicken broth
2 - 4oz cans chopped green chilis
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup fat-free sour cream
1/2 cup heavy cream


Step 1:

In a large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.

Step 2:

Add beans, broth, chilis, and seasonings. Bring to a boil, reduce heat and simmer uncovered for 30 minutes.

Step 3:

Remove from heat. Stir in sour cream and heavy cream. Serve immediately.


Make 9 servings (1 cup = 1 serving); 6 Points Plus per serving

Mom's Chicken Casserole

Ingredients:

2-4 boneless skinless chicken breasts
Package of sliced Swiss cheese
2 cups Pepperidge Farm Herb Stuffing mix
1 stick unsalted butter
10 oz can of cream of chicken soup
Skim milk


Step 1:

Cut chicken breasts into bite sized pieces and lay into the bottom of a 9x9 baking dish. Cover completely with slices of Swiss cheese. Preheat oven to 350 degrees.

Step 2:

Mix together 2 cups of stuffing and one stick melted butter. Spread over cheese.

Step 3:

Mix together 10 oz can of soup and 1/2 that can's worth of milk. Pour over all. Bake uncovered for 1 hour.


This is a great dish for dinner parties or to take to a family that's just had a baby (that's how my mom got the recipe over 19 years ago). It's been one of my favorite dishes since I was a kid and I don't think I'll ever grow tired of it.

Makes 9 servings. 5 Points Plus for one serving or 9 Points Plus for two servings.

Meatloaf Muffins

Ingredients:

1lb 99% fat free ground turkey breast
1 box stove top stuffing
1 cup water
2 egg whites

Directions:

Combine all items, mixing well. Divide into 12 sprayed muffin tins. Bake at 400 degrees for 30-35 minutes


Makes 12 servings, which are 3 points plus apiece.

Pork Chop & Stuffing Bake

Ingredients:

4 cups Pepperidge Farm stuffing
1 1/4 cups water
4 tbsp. butter
6 boneless pork chops, 3/4" thick
10.75 oz can condensed Cream of Celery soup (98% fat free)
1/3 cup skim milk
1/2 cup shredded fat free Cheddar cheese


Step 1:

Preheat oven to 400 degrees. Prepare stuffing using water and butter according to package directions.

Step 2:

Spoon stuffing across the center of a 9x13 shallow baking dish. Place chops on each side of the stuffing.

Step 3:

Stir soup and milk in a bowl. Pour over chops and cover.

Step 4:

Bake for 30 minutes. Sprinkle with cheese.


Makes 6 servings

Steak & Watermelon Salad

Ingredients:

1 small steak per person
cut watermelon
1lb asparagus
bleu cheeses crumbles
mixed green salad
Ken's Light Raspberry Walnut Vinaigrette

Step 1:

Cook steak to your liking and steam asparagus

Step 2:

Plate salad, topping with steak cut into cubes, watermelon, asparagus, and bleu cheese. Lightly top with salad dressing. Enjoy!



This is a salad we had a restaurant many years ago in the summer and they never brought it back, so we started making it at home. It's always a big hit.

Hearty Chicken & Egg Noodle Casserole

Ingredients:

1 can (10.75 oz) condensed Cream of Mushroom soup (we use 98% fat free)
1/2 cup skim milk
1 cup mixed frozen vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained (we use whole wheat egg noodles)
1/4 cup grated Parmesan cheese
1/4 tsp ground black pepper
1/2 cup shredded Cheddar cheese (we use fat free)


Step 1:

Cook noodles and chicken. Preheat oven to 400 degrees.

Step 2:

Stir soup, milk, vegetables (still frozen), chicken, noodles, Parmesan cheese, and black pepper in a 1 1/2 qt casserole dish.

Step 3:

Bake for 25 minutes or until the chicken mixture is hot and bubbling Stir the chicken mixture. Top with Cheddar cheese. Let stand until the cheese is melted. Enjoy!

Serves 4. Per serving: 388 Calories, 17g Fat, 25g Carbs, 3g Fiber, 32g Protein

Pop Cake

To a lot of people this recipe will sound a little crazy, but you have to try it to believe it! I have made this cake for parties and told no one that there was anything different about it and all they could say was how moist and delicious it was.

Ingredients:

1 Box of cake mix
1 Can of diet pop

Step 1:

Make sure that your box of cake mix matches up with your can of diet pop.
Ex: chocolate cake and diet coke, vanilla cake with diet sierra mist

Step 2:

Pour box of cake mix into a large bowl and pour entire can of diet pop into the mix. The diet pop completely replaces the eggs and oil that the box says to add, so only add the can of diet pop.

Step 3:

Use a whisk and stir the batter. Make sure to leave a few bubbles. DO NOT use an electric beater! If you do, it will not be fluffy, you need the bubbles.

Step 4:

Use same baking time and temp on the box. Bake and enjoy!


You can get creative like a vanilla cake with diet orange pop, carrot cake with fresca, and I've even done red velvet cake with diet cherry vanilla dr. pepper. This recipe has 1/3 the calories of a cake made with the oil and eggs and tastes just as great!

You can also make a light frosting by getting a package of sugar-free jello in any flavor you like that will go with your cake flavor and mixing it into a container of Cool Whip. Hope you enjoy!

Balsamic Chicken

Ingredients:

8 Chicken Breasts
1/2 cup dry white wine
3 tbsp tomato paste
6 large garlic cloves, chopped
1/2 tsp salt
14.5 oz can chicken broth
3 tbsp white balsamic vinegar
2 tbsp all-purpose flour
9 oz package frozen snap peas thawed
5 plum tomatoes, sliced 1/2 inch thick

Step 1:

Place chicken in 5 or 6 qt slow cooker. Whisk wine, tomato paste, garlic, salt, and pepper in small bowl until smooth; pour over chicken. Pour 1.5 cups of chicken broth into slow cooker. Cover and cook until chicken is fork-tender, 4-5 hours on high or 8-10 hours on low. Meanwhile, cover and refrigerate remaining broth.

Step 2:

About 30 min before cooking time is up, whisk remaining broth, vinegar, and flour in small bowl until smooth; stir in about 1/4 cup hot liquid from slow cooker until blended. Stir flour mixture into slow cooker without disturbing chicken. Top with even layer of snap peas then tomatoes. Cover and cook on high until mixture simmers and thickens and snap peas are tender (about 25 min).

Serving size: 1 piece of chicken with 1/2 cup of sauce and vegetables (186 calories, 6 grams of fat)