Sweet Potato Suprise

Sweet Potato Surprise

Recipe adapted from Betty Crocker's Low-fat, Low-cholesterol cooking today
6 servings
2 points per serving

1 18 oz can of sweet potatoes, drained
1 T packed brown sugar
6 large marshmallows
1 T margarine, melted
1/3 c cornflakes, crushed

1. Heat oven to 450; spray 8x8 pan with nonstick cooking spray. Mash (really well) sweet potatoes and brown sugar. Shape 1/3 c potato mixture around each marshmallow into a ball.
2. Brush 1 sweet potato ball at a time with margarine; roll in cornflake crumbs to coat. Place in pan. Bake uncovered 8-10 minutes or until coating is light brown.

This is typically served at my house with Southern Oven "Fried" Chicken and some green beans.

Chicken & Corn Bread Stuffing

Chicken & Corn Bread Stuffing Casserole

Recipe adapted from Betty Crocker's Low-fat, Low-cholesterol cooking today
Serves 4
6 points per serving

1 can (10 ¾ ounces) condensed 98% fat-free cram of chicken or celery soup
¾ c skim milk
1 can (15 oz) mixed veggies (or a 10 oz bag frozen, thawed and drained)
¼ c chopped onion
¼ t ground sage or poultry seasoning (I do not use)
2 c cut-up cooked chicken or turkey breast
1 box stuffing mix (corn bread variety)
1/8 t pepper
Paprika, if desired (I do not use)

1. Heat oven to 400. Spray 3 quart casserole with cooking spray.
2. Heat soup and milk to boiling in 3-quart saucepan over high heat, stirring frequently. Stir in mixed vegetables, onion, and sage. Heat to boiling, stirring frequently; remove from heat.
3. Stir in chicken and stuffing mix. Spoon into casserole dish. Sprinkle with pepper and paprika. Bake uncovered about 15-20 minutes or until hot in the center.
   

Serve with a side salad and some fresh fruit.

Stuffed French Toast

Stuffed French Toast

Recipe adapted from Betty Crocker's Low-fat, Low-cholesterol cooking today
6 servings

4 points per serving

12 slices French bread, ½ inch thick

6 T fat-free soft cream cheese

¼ c preserves or jam (any flavor)

½ c egg beaters or 4 egg whites, slightly beathen

½ c skim milk

2 T sugar

powdered sugar (optional)

syrup (optional) – points not calculated

1. Spread one side of the 6 slices of bread with 1 T of the cream cheese. Spread one side of the other 6 slices with 2 t of the preserves. Place bread with cream cheese and bread with preserves together in pairs (basically, make a sandwich with cream cheese and jam).
2. Beat egg product, milk, sugar until smooth; pour into shallow bowl.
3. Spray griddle or skillet with cooking spray; heat griddle or skillet over medium-low heat or to 325. Dip each side of sandwich into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown. Transfer to plate; dust with powdered sugar. Serve with syrup.

Serve with turkey bacon or sausage and some fruit, like orange wedges. This makes a great “brinner” (breakfast for dinner) or breakfast.

Easy Ziti

Easy Ziti

Recipe adapted from Weight Watchers Cook It Quick
Serves 6
7 Points per serving

1 (16 oz) jar reduced-fat spaghetti sauce
½ c part-skim ricotta cheese or cottage cheese
1 (1 lb) box ziti or other pasta (I generally try to use whole wheat pasta)
½ c shredded reduced-fat mozzarella or other Italian cheese blend

1. Preheat the broiler. In a large bowl, mix the spaghetti sauce and ricotta thoroughly, until smooth.
2. Meanwhile, cook the ziti according to package directions. Drain and stir into the sauce, then spread into a 9x13 inch metal baking dish (just make sure it’s safe for the broiler). Sprinkle with cheese. Broil until the cheese is melted and golden, about 5 minutes.

I generally serve this with some green beans, since I don’t really care for salad, but a salad would be perfect. To make variations, stir in 1 ½ c sautéed chopped mushrooms, zucchini, or a 10-ounce box of thawed frozen peas when you mix the pasta and sauce.

Unstuffed Pepper Soup

Unstuffed Pepper Soup

taken from Aimee's Adventures

Serves 12

3 Points per Serving

1 Lb. 96% Lean Ground Beef, cooked
2 (14.5 oz.) Cans Diced Tomatoes seasoned with basil, garlic and oregano
2 (10.5 oz.) Cans Chicken Broth (or 2 bullion cubes dissolved in 21 oz water)
1 Large Onion, chopped
3 Bell Peppers, Chopped
2 (10 3/4 oz.) Cans Condensed Tomato Soup
1 1/2 Cups Cooked Long Grain Rice (I actually use brown minute rice)

Spray crockpot with non-stick cooking spray. Inside the crockpot, Combine the cooked beef, diced tomatoes, chicken broth, onion, bell peppers and tomato soup. Cover and cook on low for 6-8 hours. Warm up the rice, stir it into the soup and serve.

This is great served with some crusty rolls and some fat free cottage cheese!

Eggs, Bacon, Hashbrowns

eggs, prepared to your liking
bacon, crispy
hashbrowns, browned

easy, no recipe

Easy Pot Roast & Veggies

3-4 lb chuck roast
4 medium potatoes, quartered
4 medium carrots, quartered or 1/2 lb baby carrots
1 env dry onion soup mix
3 c water

Put all into crock pot, cover. Cook low 6-8 hours.