1 Box Fat-Free Sugar-Free Vanilla Instant Pudding
1 Cup 1% Milk (using Skim)
1/8 teaspoon Almond Extract
1/8 teaspoon Cinnamon
3 Tablespoons Orange Juice (using Crystal Light Classic Orange)
1 8 oz. Container Fat-Free Cool Whip
Mix all ingredients except cool whip in bowl till well-blended. Fold in cool whip. Enjoy with your favorite fruit.
Monday, June 30, 2008
Stuffed Chicken Breasts
6 boneless chicken breasts, split in half & pounded thin
1 (16-oz) pkg frozen mixed vegetables, chopped
1 lg onion, minced
1 C chicken broth
Combine vegetables & onion and place about 2 tbsp in center of each chiken breast half & roll up. Place seam side down in shallow casserole large enough to hold all chicken pieces in single layer. Pour chicken broth over all and cover with foil. Bake at 350°F for 30-40 minutes or until done. Serves 6
1 (16-oz) pkg frozen mixed vegetables, chopped
1 lg onion, minced
1 C chicken broth
Combine vegetables & onion and place about 2 tbsp in center of each chiken breast half & roll up. Place seam side down in shallow casserole large enough to hold all chicken pieces in single layer. Pour chicken broth over all and cover with foil. Bake at 350°F for 30-40 minutes or until done. Serves 6
Buffalo Chicken Lasagna
12 WW lasagna noodles, uncooked
2 lb. skinless chicken breast, cubed
3 cups Core spaghetti sauce
1 cup mild buffalo wing sauce (used hot)
1.5 cups of water
15 oz. nonfat ricotta cheese (used 32oz)
1/2 cup egg substitute, or 4 eggs (used the eggs)
9 slices pepperjack soy cheese (used shredded ff cheddar, sprayed with olive oil mister prior to browning)
Preheat oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta and egg substitute. Spray 9x13 pan with nonstick cooking spray. Spread 1 cup of sauce in the bottom of the pan. Arrange 4 noodles over the sauce. Spread more sauce and then a layer of the ricotta mixture. Add another layer of sauce. Repeat the whole process until you end up with a layer of sauce. Cover and bake for 70 minutes.
Uncover and place cheese slices on top. Bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving. NOTE: Buffalo Wing Sauce is not Core. However, Franks Red Hot Buffalo Sauce contains 110 calories for the ENTIRE bottle. Spread out over the entire lasagna, the points are minimal per serving.
2 lb. skinless chicken breast, cubed
3 cups Core spaghetti sauce
1 cup mild buffalo wing sauce (used hot)
1.5 cups of water
15 oz. nonfat ricotta cheese (used 32oz)
1/2 cup egg substitute, or 4 eggs (used the eggs)
9 slices pepperjack soy cheese (used shredded ff cheddar, sprayed with olive oil mister prior to browning)
Preheat oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta and egg substitute. Spray 9x13 pan with nonstick cooking spray. Spread 1 cup of sauce in the bottom of the pan. Arrange 4 noodles over the sauce. Spread more sauce and then a layer of the ricotta mixture. Add another layer of sauce. Repeat the whole process until you end up with a layer of sauce. Cover and bake for 70 minutes.
Uncover and place cheese slices on top. Bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving. NOTE: Buffalo Wing Sauce is not Core. However, Franks Red Hot Buffalo Sauce contains 110 calories for the ENTIRE bottle. Spread out over the entire lasagna, the points are minimal per serving.
Brown Rice Chicken Bake
3 C brown rice; cooked
1 pkg frozen green peas, thawed
2 C cooked chicken breast halves, cubed
1/2 C nonfat mayonnaise
2 tsp Soy sauce
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dried tarragon
Vegetable cooking spray
Combine rice, peas, chicken, mayonnaise, soy sauce, and seasonings in bowl. Transfer to a 3 quart baking dish coated with cooking spray. Cover and bake at 350 degrees for 30 minutes.
1 pkg frozen green peas, thawed
2 C cooked chicken breast halves, cubed
1/2 C nonfat mayonnaise
2 tsp Soy sauce
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dried tarragon
Vegetable cooking spray
Combine rice, peas, chicken, mayonnaise, soy sauce, and seasonings in bowl. Transfer to a 3 quart baking dish coated with cooking spray. Cover and bake at 350 degrees for 30 minutes.
Foolproof Oven Baked Brown Rice
1 1/2 cups Brown Rice (uncooked)
2 1/3 cups Water
2 tsp Olive Oil
1 tsp Salt
Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch square, glass baking dish.
In a covered saucepan on the stove, bring the water and oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for one hour, until tender.
Remove from the oven and uncover. Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately.
2 1/3 cups Water
2 tsp Olive Oil
1 tsp Salt
Preheat the oven to 375 F and move a rack to the middle position. Spread the rice into an 8-inch square, glass baking dish.
In a covered saucepan on the stove, bring the water and oil to a boil over high heat. Once it begins to boil, stir in the salt and pour over the rice. Cover the baking dish tightly with a double layer of foil. Bake for one hour, until tender.
Remove from the oven and uncover. Fluff the rice with a fork, cover with a clean kitchen towel; let rice stand 5 minutes. Uncover for another 5 minutes, then serve immediately.
Indonesian Pot Roast
2 - 3 pounds lean stew beef
1 clove garlic, minced
1 chicken bouillon cube
1/4 cup sugar (I use Splenda)
1 cup water
1/2 cup soy sauce
Place beef in slow cooker. Mix together ingredients and pour over beef. Cook for low 8 hours or high 4 - 4 hours (until done).
1 clove garlic, minced
1 chicken bouillon cube
1/4 cup sugar (I use Splenda)
1 cup water
1/2 cup soy sauce
Place beef in slow cooker. Mix together ingredients and pour over beef. Cook for low 8 hours or high 4 - 4 hours (until done).
Sour Cream Salsa Chicken
Add a big ole’ jar of salsa to crock pot.
Add 4-6 boneless, skinless chicken breasts.
Add sliced onions and peppers if you like.
Sprinkle with taco seasoning. Cook on high for 4 hours or low for 8 hours. Remove chicken (if you can without it falling apart), stir in a few tablespoons of fat-free sour cream, and add chicken back. Serve over brown rice or use in a low point tortilla. Lots of options here…I think it would even make a good base for a chicken tortilla soup.
Add 4-6 boneless, skinless chicken breasts.
Add sliced onions and peppers if you like.
Sprinkle with taco seasoning. Cook on high for 4 hours or low for 8 hours. Remove chicken (if you can without it falling apart), stir in a few tablespoons of fat-free sour cream, and add chicken back. Serve over brown rice or use in a low point tortilla. Lots of options here…I think it would even make a good base for a chicken tortilla soup.
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