Cheese Potatoes from Melissa/Momm
1 pkg frozen hash browns (32oz)
1 can cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup melted butter
1 1/2 tsp. salt
Combine all ingredients in a very large bowl. Then spread in a well greased 9x13
pan.
Optional...Top with 2 cups corn flakes crushed
1/4 c melted butter. Mix and spread on top of casserole. Bake at 350 for 45 min.
Oriental Vegetable Soup from Jennifer B
3 c Chicken Broth
1 tsp Soy Sauce
2 Tbsp sliced scallions
¾ c Frozen Sugar Snap Peas
2/3 c fresh Bean Sprouts
¾ c Sliced Fresh Mushrooms
¼ tsp Dried Ginger
1 c Cooked Fine Noodles (For 0 pt soup, do not add the noodles)
Combine the chicken broth, soy sauce, scallions, and sugar snap peas in a large
saucepan. Bring to a boil. Reduce heat, cover and simmer for an additional 5
minutes. Add the bean sprouts, mushrooms, and ginger; simmer for 5 more
minutes. Add the cooked noodles and heat for 2-3 minutes. Serve hot.
Makes 2 servings (1 pt/2 c serv)
CORIANDER AND JALAPENO RICE from Jennifer B
Preparation time 8 minutes (unless you have children)
Cooking time 20 minutes
Standing time 5 minutes
Makes 5 cups (1.25 L), for 4-5 servings (6 pts/1 c serv)
1 jalapeno pepper
2 green onions
1 cup (250 mL) coarsely chopped romaine lettuce, about 3 leaves
1 cup (250 mL) lightly packed coriander leaves
2 garlic cloves, peeled
2 (10-oz/284 mL) cans undiluted chicken broth or 2 ½ cups (625 mL)
chicken bouillon
1 Tbsp (15 mL) olive oil
1 ½ cups (735 mL) long-grain rice
½ tsp salt
~Seed and coarsely chop jalapeno. Thickly slice onions. In a blender
or food processor, whirl jalapeno, onions, romaine, coriander and garlic until
pureed. Pour puree into a 4-cup (1 L) measuring cup, then add undiluted broth
and some water, if necessary, to make 4 cups (1 L).
~Heat oil in a large saucepan set over medium-high heat. Add rice. Stir until
all grains are well coated with oil and shiny, from 1 to 2 minutes.
~Stir in puree-broth mixture and salt. Bring to a boil over high heat.
Then cover, reduce heat to low and simmer until rice is tender and liquid is
absorbed, from 18-to 20 minutes.
Let rice stand at least 5 minutes before serving.
Fluff with a fork and serve with grilled fish or chicken. Excellent hot or at
room temperature.
Nutrients per 1-cup (250 mL) serving: 10 g protein, 4.5 g fat, 45.6 g
carbohydrates, 1.1 mg iron, 38 mg calcium, 992 mg sodium, 1.1 g fibre, 269
calories
Potato Casserole from Jennifer B
1 small onion
1 c of Reduced Fat Cheddar Cheese
2 Tbsp Margarine
½ tsp Pepper
1 (32 oz) pkg of Southern-style Hash Browns (thawed)
16 oz Container of Fat Free Sour Cream
1 10 oz Can of reduced fat Cream of Mushroom Soup
Pam Cooking Spray (3 pts/1 c serv)
Spray a baking dish with Pam. Combine all ingredients and place in baking dish.
Bake at 350°F for 1 hr.
Red Lobster” Cheddar Biscuits from Jennifer B but who did she bribe?
2 c Bisquick, reduced –fat baking mix
¾ c low fat buttermilk (1% fat)
1 c shredded low fat cheddar cheese
2 tbsp Fleischmann’s Fat-Free Buttery Spread
¼ tsp garlic powder
¼ tsp dried parsley flakes, crushed fine
Preheat oven to 400°F degrees. Combine the baking mix, milk and cheddar cheese
in a medium bowl. Mix by hand until well combined. Divide the dough into 12
equal portions (about 3 tbsp ea) and spoon onto lightly greased or non-stick
cookie sheet. Flatten each biscuit a bit with your fingers. Bake for 18-20
minutes or until tops of the biscuits begin to brown. In a small bowl, combine
the buttery spread with the garlic powder. Heat this mixture for 30 seconds in
the microwave, then brush a light coating over the top of each biscuit. TIDBIT:
To make fine parsley flakes, as can be found on the original, simply crush the
flakes between your thumb and forefinger.
Makes 12 muffins (2.5 pts ea)
Crockpot Chicken Stroganoff from Jennifer B
1 lb boneless chicken breast, frozen (about 6)
1 can 98% Fat-Free Cream of Mushroom soup
16 oz Fat-Free Sour Cream
1 pkg Onion Soup Mix
Place frozen chicken breast on the bottom of the crockpot. Mix other
ingredients together and pout over the chicken. Cook on low setting for at
least 7 hrs. Stir sauce well before serving. If you serve this over rice or
noodles add appropriate points per serving size.
Makes 6 servings (4 pts/serv)
Spinach Manicotti from Jennifer B
Cook 1 pkg Manicotti shells
Filling
2/3 or so of a big container of cottage cheese (or ricotta)
8 oz. mozzarella or more if you want
3/4 cup shaved Parmesan
1 egg, beaten
1 pkg. frozen spinach, thawed and squeezed out
3 or so cloves of garlic, minced
salt, pepper, parsley
Sauce (Your choice)
Pour some sauce in the bottom of a 9X13 pan. Stuff manicotti shells and put in
pan. Pour more sauce over the top. Top with extra cheeses. Bake covered at 350
for 30 minutes of so. I usually then uncover it and bake 5 minutes more, just
depends if it is watery or dry due to the kind of sauce.
