RECIPES---April 17th

Pineapple Shrimp Kabobs

1/4 cup each reduced-sodium soy sauce, balsamic vinegar and honey
1 garlic clove, minced
1 pound uncooked medium shrimp, peeled and deveined
1 large green pepper, cut into 1-inch pieces
1 can (8 oz) pineapple, chunks, drained

In a small bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread the shrimp, green pepper and pineapple. Place in shallow dish; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade. Coat grill rack with Pam before starting the grill. Drain and discard marinade. Grill, uncovered, over medium heat for 1-2 minutes on each side; basting with reserved marinade. Grill 3-4 minutes longer or until shrimp turn pink, turning and basting frequently.
Serves 4 (2 Kabobs)

Turkey Reuben Panini

2 tablespoons Dijon mustard
8 slices rye bread
4 ounces sliced reduced-fat Swiss cheese
8 ounces sliced smoked turkey
1/2 cup sauerkraut (preferably low sodium), drained and rinsed
1/4 cup low-fat Thousand Island dressing
2 teaspoons canola oil, divided

Spread the mustard on one side of each slice of bread. Top four of the slices with the cheese and the turkey. Spoon the sauerkraut over the turkey, top with the dressing and close the sandwich. Heat 1 teaspoon of the oil in a large, nonstick skillet over medium-high heat. Add 2 sandwiches; weight the sandwiches by placing a heavy skillet over them. Cook until the undersides are golden; about 3 minutes. Turn and cook until the undersides are golden. Add remaining oil and repeat with remaining sandwiches.
Serves 4. Each: 8 POINTS

De-Lightful Tuna Casserole

1 package (7 oz) elbow macaroni
1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1 cup (4 oz) shredded reduced-fat cheddar cheese
1 cup fat-free milk
1 can (6 oz) light water-packed tuna, drained and flaked
2 tablespoons diced pimientos
3 teaspoons dried minced onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/3 cup crushed cornflakes

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well. Transfer to a 2-qt. baking dish coated with Pam. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Serves 5 (1-1/4 cup). Each: 7 POINTS

Tropical Pineapple Smoothies

1 cup fat-free milk
1 can (8 oz) unsweetened crushed pineapple
1/2 cup unsweetened pineapple juice
3 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
6 ice cubes

In a blender, place the first six ingredients; cover and process until smooth. Add ice cubes; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.
Serves 3 (1 cup). Each: 2 POINTS

Zesty Italian Crescent Casserole

1 lb ground chicken breast skinless
1/2 cup onions
8 oz no-salt-added tomato sauce
1 tsp pizza seasoning
1/2 tsp salt
4 oz mozzarella cheese, shredded
8 oz light sour cream
8 oz reduced fat crescent dinner rolls
1/3 cup Parmesan cheese
1/4 cup egg whites

Preheat oven to 375. Prepare a 11"x7" casserole dish with Pam; set aside. In a large skillet cook chicken and onions until chicken is no longer pink. Add tomato sauce, pizza seasoning, and salt. Cook until bubbly. Spread into prepared dish. In a small bowl combine, mozzarella cheese and sour cream. Spoon over chicken mixture. Unroll crescent roll dough over chicken mixture in dish. In a small bowl, combine parmesan cheese, and egg whites. Spread evenly over dough in dish. Bake for 20 minutes, or until golden brown.
Serves 8. Each: 5 POINTS

Buttermilk Oven-Fried Chicken with Coleslaw

Coleslaw:
4 cups packaged cabbage-and-carrot coleslaw
3 tablespoons fat-free mayonnaise
1 1/2 teaspoons sugar
1/2 teaspoon celery seeds
1 1/2 teaspoons cider vinegar
1/8 teaspoon salt

Chicken:
1 cup low-fat buttermilk
4 (8-oz) bone-in chicken breast halves, skinned
1/3 cup all-purpose flour
1/3 cup cracker meal
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter

To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill. Preheat oven to 425. To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat. Combine flour and cracker meal in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture. Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425 for 32 minutes.
Serves 4 (1 chicken breast half and 3/4 cup slaw). Each: 7 POINTS

Chicken Fajita Spaghetti

8 oz uncooked spaghetti
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 small onion, sliced
1 small sweet red pepper, julienned
1 small sweet yellow pepper, julienned
1 can (4 oz) chopped green chilies
1/2 cup water
1/2 cup taco sauce
1 envelope fajita seasoning mix

Cook the spaghetti according to package directions. Meanwhile, in a large skillet, cook chicken over medium heat in oil for 4-5 minutes on each side or until meat is no longer pink; remove and keep warm. In the same skillet, saute onion and peppers until tender. Add the chicken, chilies, water, taco sauce and fajita seasoning; heat through. Drain spaghetti; toss with chicken mixture.
Serves 6 (1-1/4 cups). Each: 6 POINTS

Asparagus with Tomatoes

2 teaspoons vegetable oil
1 small onion, chopped (1/3 cup)
3 plum (Roma) tomatoes, chopped (1 cup)
1 tablespoon lemon juice
1 tablespoon honey
1/4 teaspoon salt
1 1/2 lb fresh asparagus spears

In 10” skillet, heat oil over medium heat. Cook onion in oil 2-3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm. Wipe out skillet with paper towel. In skillet, heat 1 inch water to boiling. Add asparagus; heat to boiling. Reduce heat to medium; cover and cook 7-10 minutes or until stalk ends are crisp-tender. Drain asparagus; place in serving dish. Top with tomato mixture.
Makes 4 servings. Each: 1 POINT

Stuffed Vidalia Onions

4 Vidalia or sweet onions
1/2 teaspoon olive oil
2 medium zucchini, shredded
3 cloves garlic, minced
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed
3 tablespoons plain dry bread crumbs
1 1/2 tablespoons chopped toasted pine nuts
3 tablespoons freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400. Line a small baking pan with foil. Cut 1/2" off the top of each onion; slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with Pam. Bake for 1 hour, or until soft. Set aside for 15 minutes, or until cool enough to handle. Reduce the oven temperature to 350. Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2" shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use. Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup chopped onions. Cook for 6 minutes, or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 tablespoons of the cheese, salt, and pepper. Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese. Bake for 20 minute, or until golden.
Makes 4 servings. Each: 3 POINTS

Cabbage Beef Crescent Bake

8 oz extra lean ground sirloin or turkey breast
3 1/2 cups shredded cabbage
1/2 cup chopped onion
1 tsp any meat seasoning
1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup
3/4 cup shredded reduced fat cheddar cheese
1/8 tsp black pepper
1 (8 oz) can Pillsbury Reduced Fat Crescent Rolls

Preheat oven to 350. In a large skillet sprayed with butter Pam, brown meat. Stir in cabbage, onion and meat seasoning. Continue cooking until cabbage is tender, about 5 minutes. Add mushroom soup, cheese, and pepper. Mix well to combine. Lower heat and simmer for 2-3 minutes. Meanwhile unroll crescent rolls and pat into a rimmed 13x9” baking sheet, being sure to seal the perforations. Evenly spread cabbage mixture over rolls. Bake for 20-25 minutes or until crust is golden brown. Place baking sheet on a wire rack and let set for 5 minutes.
Serves 8. Each: 5 POINTS

Cajun Steak and Fries

1 lb. boneless sirloin steak
2 tsp Cajun seasoning (or chili powder)
3 cups frozen steak fries
1 sliced onion

Heat broiler and spray broiler-pan rack with Pam. Rub 1 lb boneless sirloin steak with 2 tsp Cajun seasoning and place on prepared rack. Spread 3 cups frozen steak fries and 1 sliced onion around steak; coat onion with Pam. Broil 7 minutes, remove onion, turn steak and fries over and broil 5 minutes longer or until steak is lightly charred (it will be medium-rare) and fries are crisp. Slice steak, drizzle with 1 Tbsp steak sauce and top with onion.
Serves 6. Each: 5 POINTS

Goulash Casserole

1 pound ground beef, extra lean - browned and drained
1 cup onion - chopped
1 clove garlic - minced
14 oz pasta sauce
8 oz tomato sauce
6 oz tomato paste
3/4 cup water
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup corn, frozen
7 oz Rotini - cooked and drained
10 oz spinach, frozen - thawed and drained
1/2 cup Egg Beaters¨ 99% Egg Substitute
4 oz cheddar cheese, lowfat -- shredded
2 slices bread, crumbled
1/4 cup fat-free Parmesan Cheese

Preheat oven to 350. Spray a 13x9x2” cake pan. In large saucepan over medium heat, cook beef, onion and garlic until meat is no longer pink and vegetables are tender. Drain. Add the next 8 ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Stir in pasta, spinach, egg substitute, shredded cheese and bread crumbs. Stir to combine. Pour into prepared cake pan. Sprinkle with parmesan cheese. Cover and bake at 350° F. for 30 to 35 minutes or until hot and bubbly. Let stand 10 minutes. Can freeze leftovers.
Serves 12. Each: 5 POINTS

Sticky Caramel Pecan Rolls

1/4 cup fat-free caramel-flavored sundae syrup
Cooking spray
1 (8 oz) can refrigerated reduced-fat crescent roll
1/4 cup brown sugar -- firmly packed
2 tablespoons pecans -- finely chopped
1/2 teaspoon ground cinnamon

Preheat oven to 375. Spoon 1 1/2 teaspoons syrup into each of 8 muffin cups coated with Pam; set aside. Unroll crescent roll dough, and separate into rectangles. Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough. Beginning at 1 long edge, roll up jelly-roll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups. Bake at 375 for 14 minutes. Run a knife around edges of cups; invert onto a platter.
Serves 8. Each: 4 POINTS

Beef Casserole Supreme

1 lb 93% lean ground beef
1 clove garlic, minced
1/2 lb. fresh mushrooms, sliced
1/2 tsp. pepper
1 can low-fat cream celery soup
1/2 cup uncooked Minute Rice
1 tbsp. dried minced onion
1 tsp. oregano
1 tsp. salt
1 (10 oz) package each broccoli & spinach
1 cup fat-free sour cream
4 oz non-fat mozzarella cheese, thin sliced or grated

Cook and drain broccoli and spinach. In large skillet, brown beef; drain. Add onion, garlic, oregano, salt, pepper, and mushroom. Cook 3 minutes, stirring often. Stir in vegetables, soup, sour cream, and rice. Spoon into casserole dish. Top with cheese, (slices or grated). Bake at 350. for 15-20 minutes.
Serves 8. Each: 5 POINTS

Broccoli and Cheese Casserole

1 cup uncooked rice
1/4 cup chopped onion
1/4 cup fat free milk
4 oz. Light Velveeta cheese, cubed
2 (10 oz) bags frozen chopped broccoli, thawed
1 (10 oz) can reduced fat Cream of Mushroom Soup

Preheat oven to 350. Combine all ingredients in large bowl. Stir well. Bake for 45 minutes.
Makes 8 servings. Each: 3 POINTS

Asian Beef and Vegetable Stir-Fry

12 oz lean chuck roast -- cubed
2 tablespoons minced onions
2 tablespoons minced garlic
2 tablespoons grated ginger root
2 tablespoons soy sauce, low sodium
1 teaspoon cornstarch
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
2 tablespoons white wine
1 teaspoon dark sesame oil
1 cup cauliflower flowerets
1 cup carrots -- julienned
1/2 cup celery -- julienned
2 scallion
1 tablespoon water

Slice beef into thin strips. In a shallow nonmetal dish, combine the beef, onions, garlic, ginger, soy sauce, cornstarch, coriander, cumin and red pepper; toss to combine. Cover and refrigerate for 4 hours, stirring occasionally. In a wok or 10-inch non-stick skillet, heat the wine (or defatted chicken stock instead) and oil over medium-high heat. Strain the beef from the marinade, reserving the marinade. Add the beef to the pan; cook and stir for 2 minutes. Transfer the beef to a plate; cover to keep warm. Add the cauliflower, carrots, celery, scallions, and water to the pan. Cover and cook for 4 minutes or until the cauliflower is tender. Add the beef and reserved marinade. Cook and stir for 1 minute or until the sauce bubbles and thickens.

Makes 4 servings. Each: 5 POINTS

New England Ham Omelet

1/4 cup chopped onion
1/2 cup unpeeled diced cooking apple (1 small)
1/4 cup diced 97% fat free ham (1 1/2 oz.)
2 tablespoons sugar free maple syrup
3 eggs or equivalent in egg substitute
1/4 tablespoon lemon herb pepper

In a medium skillet sprayed with butter-flavored Pam, saute‚ onion, apple, and ham until browned. Add maple syrup. Lower heat and simmer while preparing eggs. In a medium bowl, combine eggs and lemon herb pepper. Beat well with a fork. Spray a large skillet with butter-flavored Pam. Pour egg mixture into skillet. Cook over high heat for 1 minute. Lower heat. Stir eggs rapidly with a wooden spoon. Gently pat egg mixture back into place and continue cooking without stirring, 1 minute. Add ham filling to bottom half. Flip top half over. Cut in half and serve.
Serves 2. Each: 4 POINTS

Crockpot Burger Heaven Casserole

16 oz extra lean ground beef (or turkey)
2 cups sliced raw potatoes
1 1/2 cups sliced carrots
1 cup chopped celery
1/2 cup chopped onion
1 cup frozen peas -thawed
1 cup frozen whole kernel corn - thawed
1 (10 oz) can healthy Request Tomato Soup
1/2 cup water
1 tsp. dried parsley flakes
1 can mushrooms
Salt and Pepper

In large skillet brown meat, onion and celery mixture and mushrooms. In slow cooker container - sprayed with butter flavored Pam, combine meat mixture, potatoes, carrots, peas, and corn. stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.
Serves 6 (1 cup). Each: 6 POINTS

Swirled Cheesecake Brownies

Cheesecake topping
4 oz reduced-fat cream cheese (Neufchatel)
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour
1 tablespoon nonfat plain yogurt
1/2 teaspoon vanilla extract

Brownie layer
2/3 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 large egg
2 large egg whites or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
1 1/4 cups packed light brown sugar
1/4 cup canola oil
1/4 cup strong (or prepared instant) coffee or black tea
2 teaspoons vanilla extract

Preheat oven to 350. Coat a 7x11” brownie pan or baking pan with Pam. To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended. To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides. Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect. Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with Pam and cut into 24 bars. (Notes: The brownies will keep, covered, in the refrigerator for up to 2 days. (Alternatively, bake brownies in an 8 1/2-by-12 1/2 -inch foil pan, wrap well and store in the freezer for up to 3 months.) Bring to room temperature and cut into bars shortly before serving. Ingredient Note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.)

Makes 24. Each: 2 POINTS

Chocolate Chip Cookies

3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Preheat oven to 350. Coat 2 baking sheets with Pam. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Makes 30 cookies. Each: 2 POINTS