Broccoli Pasta Bake

I was totally skeptical of this recipe when I first tried it, but even my non-broccoli loving roommate likes it!

Broccoli Pasta Bake

Serving Size : 5
Points per serving: 4

6 ounces whole wheat spaghetti
16 ounces frozen broccoli -- thawed and drained
1 1/4 cups Condensed cream of mushroom Soup Healthy Req -- one 10.75oz can
1/8 cup 1% low-fat milk
5 3/4 ounces onion -- finely chopped (one half large onion)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup kraft 2% Shredded Cheddar Cheese

Boil spaghetti according to package directions for 7 minutes. Add broccoli; return to a boil. Cook 2 minutes longer or until spaghetti is tender; drain.

In a large bowl, combine soup and milk. Stir in the onion, salt, pepper Add spaghetti and broccoli; mix well.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray (dish will be full). Cover and bake at 350° for 40 minutes. Uncover; sprinkle with sunflower kernels and remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

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Per Serving (excluding unknown items): 212 Calories; 4g Fat (14.7% calories from fat); 11g Protein; 37g Carbohydrate; 7g Dietary Fiber; 6mg Cholesterol; 723mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

Apple Cider Beef Stew

This stew was very very good! Great for these chilly fall evenings. If you do not have cider on hand, you can substitute unsweetened apple juice.



Apple Cider Beef Stew

Serving Size : 10
Points per serving: 5 Points.

2 pounds beef stew meat
16 ounces frozen mixed vegetables
1 1/2 tablespoons minced onion
8 tablespoons gravy, dry mix, brown
2 tablespoons onion soup mix
2 teaspoons garlic powder
1/8 teaspoon ground cinnamon
14 1/2 ounces beef broth, ready to eat
1 1/4 cups apple cider
8 ounces tomato sauce
1 bay leaf
3 tablespoons cornstarch
1/3 cup cold water

Place the vegetables and onion in a 5-qt. slow cooker

In a large resealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker.

Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf.

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Per Serving (excluding unknown items): 243 Calories; 9g Fat (32.6% calories from fat); 22g Protein; 18g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 774mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Pumpkin Pie Pudding

I tried a little concoction of my own tonight, and it turned out fabulous. Definately kills the pumpkin pie craving, which we all have this time of year!

Pumpkin Pie Pudding
Serving Size : 4
WW Points: 1

1 small box of jell-o Sugar Free Pudding Mix (white chocolate, vanilla or cheesecake would work)
1/2 cup 1% low-fat milk
1/2 cup pumpkin, canned
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup cool whip Free

Mix Pudding, Milk, Pumpkin and Spices together with a whisk until well blended.

Stir in Cool Whip.


Per Serving (excluding unknown items): 72 Calories; 1g Fat (6.7% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 0 Fat.

Dijon Crusted Fish

A very good recipe. I always use orange roughy, but any mild fish would work!




Dijon Crusted Fish

Serving Size : 4
Points per Serving: 3 points

Amount Measure Ingredient -- Preparation Method
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16 ounces orange roughy fillets
3 tablespoons Miracle Whip® light
2 tablespoons parmesan cheese
1 tablespoon lemon juice
2 teaspoons dijon mustard
1 teaspoon horseradish
1/4 cup seasoned bread crumbs

In a small bowl, combine the mayonnaise, 1 tablespoon Parmesan cheese, lemon juice, mustard and horseradish.

Place fillets on a baking sheet coated with nonstick cooking spray. Spread mayonnaise mixture evenly over fillets.

In a small bowl, combine the bread crumbs, butter and remaining Parmesan cheese; sprinkle over fillets.

Bake at 425° for 13-18 minutes or until fish flakes easily with a fork.

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Per Serving (excluding unknown items): 153 Calories; 5g Fat (27.3% calories from fat); 18g Protein; 9g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 415mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Lighter Zucchini Bread

Lighter Zucchini Bread

Makes 2 Loafs, Divide each loaf into 12 slices. 1 slice is 2 points.

Recipe By :Kate
Serving Size : 24 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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3/4 cup egg beaters® 99% egg substitute
1 cup unsweetened applesauce
2 cups sugar substitute
2 teaspoons vanilla
2 cups shredded zucchini
3 3/4 ounces crushed pineapple in juice
3 cups flour, all-purpose
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 cup chopped walnuts

mix eggs, applesauce, splenda and vanilla

Add other ingredients and blend well.

Divide into two greased loaf plans, and bake at 350 for 1 hour.

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Per Serving (excluding unknown items): 118 Calories; 2g Fat (13.1% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 242mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Mexican Pork Stew

Serving Size : 7
1 serving: 4 points

Amount Measure Ingredient -- Preparation Method
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1 pound pork loin, chopped into 1 inch cubes
8 ounces chopped onion
7 ounces chopped celery
1 jalapeno pepper, whole
1/4 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons brown sugar, packed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces tomato paste
16 ounces kidney beans, canned
15 ounces pinto beans, canned
14 1/2 ounces diced tomatoes w/ basil, oregano and garlic
2 teaspoons cilantro

Directions:
Over medium-high heat, brown meat on all sides, drain. Remove meat and put into crockpot. Add onion, celery, jalapeno and garlic. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Stir in the tomato paste, beans, cilantro and tomatoes. Put on low in crockpot for 8-10 hours.

Description:
"1/4= 7 points, 1/5= 6 points 1/6= 5 points"
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Per Serving (excluding unknown items): 225 Calories; 3g Fat (12.0% calories from fat); 17g Protein; 34g Carbohydrate; 7g Dietary Fiber; 20mg Cholesterol; 1179mg Sodium.

Carrot Fritters

I found this recipe, and I doctored it a little bit to be better. I'm also going to play with other veggies in it...maybe peppers and onions ;)

This recipe Makes 4 Servings, and it is 1 point per serving, which is a good amount. Very Very Yummy! Spray the Pan with Pam real good between each Fritter.



Carrot Fritters

Serving Size : 4


Amount Measure Ingredient -- Preparation Method
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6 cups water
2 1/2 cups carrots -- finely chopped
1/4 cup flour, all-purpose
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup egg beaters® 99% egg substitute
3 tablespoons skim milk
2 tablespoons onion -- finely chopped
1 tablespoon dried parsley

In a saucepan, bring water to a boil. Add carrots; cover and boil for 3 minutes. Drain and immediately place carrots in ice water. Drain and pat dry.

In a large bowl, combine the flour, salt and pepper. Combine egg beaters and milk; stir into the flour mixture until smooth. Stir in the onion, parsley and carrots.

In an electric skillet, heat 1/4 in. of oil over medium heat. Drop batter by 1/3 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side.

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Per Serving (excluding unknown items): 83 Calories; trace Fat (2.9% calories from fat); 5g Protein; 16g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 222mg Sodium.