RECIPES - June 17th

Country Potatoes



2 lb bag frozen hash brown style potatoes, thawed

1 can 98% fat-free cream of chicken soup

1 pint reduced fat sour cream

1 cup extra sharp cheddar cheese, shredded

1 cup 50% reduced fat cheddar cheese, shredded

Salt and pepper to taste



Preheat oven to 400. Spray a 9x13” pan with Pam. Put thawed hash browns in a large bowl. In another bowl, mix together cream of chicken soup, sour cream, and cheese. Pour over hash browns and mix well. Put mixture into pan and cover with foil. Bake for 45 minutes; remove foil and bake for an additional 15 minutes until bubbly and golden on top.

Makes 12 (3/4 cup) servings. Each: 4 POINTS



Chicken Casserole



3 large boneless chicken breasts

1 pkg Healthy Harvest Wide Whole Wheat Noodles

1 can 98% fat-free cream of chicken soup

1/3 cup milk

1 tsp garlic salt

2 cups frozen peas

1 cup shredded cheese



Boil chicken breasts and noodles in large pot about 10 minutes. Drain well. Shred the chicken breasts by pulling apart with two forks. Put chicken and noodles back into the pot and add the soup, milk, peas, and garlic. Stir until well blended. Pour mixture into a large baking dish, sprinkle with top with cheese, and bake at 400 for about 15 minutes (until cheese is melted and the center is warmed through).

Makes 8 servings. Each: 6 POINTS



Garden Vegetable Lasagna



9 lasagna noodles

6 cups broccoli florets

1 large red bell pepper

1 medium zucchini

1 medium summer (yellow) squash

2 eggs

16 oz low-fat cottage cheese

15 oz fat-free ricotta cheese

1/2 cup fresh basil

2 tbsp thyme

3 cloves minced garlic

1/2 tsp salt

1/4 tsp hot sauce

1/4 tsp black ground pepper

2 cups shredded low-fat mozzarella cheese



Grease a 3-quart rectangular baking dish; set aside. In a large saucepan, cook lasagna noodles in a large amount of lightly salted boiling water for 10-12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well. Meanwhile, place a steamer basket in a Dutch oven. Add water to just below the bottom of the steamer basket. Bring to boiling. Add broccoli, sweet pepper, zucchini, and yellow summer squash. Reduce heat. Cover and steam 6-8 minutes or until vegetables are crisp tender. Remove from heat. In a medium bowl, beat eggs with a wire whisk. Stir in cottage cheese, ricotta cheese, basil, thyme, garlic, salt, hot pepper sauce, and black pepper. Layer 3 of the cooked noodles in prepared baking dish. Spread with 1/3 of the ricotta cheese mixture. Top with 1/3 of the vegetable mixture and 2/3 cup of the mozzarella cheese. Repeat layers twice more. Cover baking dish with foil and chill for at least 4 hours or up to 24 hours. To serve, preheat oven to 375. Bake lasagna, covered, for 55-65 minutes or until heated through. Remove from oven. Uncover. Let stand for 10 minutes before cutting to serve.

Makes 8 servings. Each: 5 POINTS



Peach Sorbet



1/2 cup water

3 tbsp granulated sugar

2 tbsp lemon juice

4 medium ripe peaches, peeled and sliced



In a saucepan, combine the water, sugar, and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender. Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer’s directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm.

Makes 3 (1/2 cup) servings. Each: 2 POINTS



No Bake Cookie



Boiling water

1 package fat free, sugar free hot cocoa mix

1 pkg. instant oatmeal

1 tsp. peanut butter

1 pkg. Sweet and Low



Mix just enough water to dissolve cocoa. Add peanut butter and stir until mixed. Add other ingredients and stir.

Makes 1 serving = 3 POINTS



Sinless Banana Split

1/2 cup prepared JELL-O sugar free Low calorie Gelatin Dessert, any flavor

1/2 medium banana split lengthwise
2 large strawberries, cut in half
2 tablespoons crushed pineapple, well drained
2 tablespoons Cool Whip Lite topping

Cut gelatin into cubes. Layer banana with gelatin, strawberries, pineapple and whipped topping in a parfait dish or fancy bowl.

Makes 1 serving = 2 POINTS

Silly Spaghetti & Zucchini Pie

8 oz dried whole wheat blend spaghetti
1 cup pasta sauce
1 tbsp extra virgin olive oil
1 large garlic clove, minced
1 (12 oz) medium zucchini, unpeeled and shredded (about 2 packed cups)
1/2 tsp dried basil
Kosher salt and freshly ground black pepper
1 cup pre-shredded, part-skim mozzarella cheese
1 oz sliced pepperoni (about 10 slices), coarsely chopped, optional
4 large eggs
1/2 cup 1% low-fat milk
1/4 cup grated Parmesan cheese

Preheat the oven to 375. Cook the pasta according to package directions. Drain and return to the pan. Stir in the pasta sauce and set aside. While the pasta is cooking, heat the oil in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring frequently, until golden, 30 seconds to 1 minute. Add the zucchini and basil, raise the heat to medium, and cook, stirring occasionally, until the zucchini is tender, about 8 minutes. Season with salt and pepper to taste. Stir the cooked zucchini, mozzarella cheese, and pepperoni as desired into the pasta until well combined. Transfer the mixture to a 2-quart casserole dish (preferably round or oval). Meanwhile, in a separate bowl, whisk together the eggs and the milk. Pour the egg mixture over the top of the spaghetti. Sprinkle the Parmesan cheese evenly on top. Bake until bubbly and golden brown on top, 25 to 30 minutes. Let stand about five minutes before serving.
Serves 6. Each: 7 POINTS

Broccoli Supreme



1 (10 oz) package frozen chopped broccoli, thawed

Vegetable cooking spray

1-1/2 cups thinly sliced carrot

1/2 cup chopped onion

1 cup commercial seasoned croutons

1/4 cup 1% low-fat milk

1/4 teaspoon pepper

1 (8 oz) can no-salt-added cream-style corn

1 egg, lightly beaten

3 tablespoons grated Parmesan cheese



Place broccoli on paper towels; drain. Coat a nonstick skillet with Pam; place over medium-high heat until hot. Add carrot and onion; saute 5 minutes. Remove from heat; stir in broccoli, croutons, and next 4 ingredients. Spoon into a 1-1/2-quart casserole coated with Pam; sprinkle with cheese. Bake, uncovered, at 350 for 35 minutes.

Makes 5 (1 cup) servings. Each: 3 POINTS



Low-Fat Cauliflower Cheese Bake



1 (16 oz) package frozen cauliflower

1/2 cup shredded carrots

1 (10-3/4 oz) can reduced-fat cream of celery soup

1 cup shredded fat-free cheddar cheese

2 tsp dehydrated onion

1/4 cup skim milk

1 tsp chopped fresh basil or 1/2 tsp dried basil



Cook cauliflower according to package directions until tender; drain well. Arrange cauliflower in 1 1/2 quart ovenproof casserole dish. Combine soup, cheese, carrots, onion, milk, basil and dash of pepper. Pour over cooked cauliflower. Cover and refrigerate 3-24 hours. Before serving, bake uncovered, in 350 oven for 30-35 minutes until golden.

Makes 6 (1/2 cup) servings. Each: 3 POINTS



Italian Vegetable Kabobs



1 medium zucchini

1 medium yellow squash

1 small red onion, cut into wedges

1 medium red or green bell pepper, cut into 1 - inch pieces

4 oz fresh whole mushrooms

1/2 cup Italian salad dressing, divided

1/4 cup freshly grated Parmesan cheese



Soak 8 wooden skewers in enough water to cover in a large bowl for 30 minutes. Preheat the grill. Slice the zucchini and yellow squash lengthwise into halves. Cut the halves crosswise into 1/2” pieces. Thread the zucchini, yellow squash, red onion, bell pepper and mushrooms alternately on the wooden skewers (or metal skewers). Brush the vegetables with half the salad dressing. Grill the kabobs over medium-hot coals for 10 minutes or until the vegetables are tender-crisp, turning occasionally. Remove the kabobs to a serving platter. Brush the vegetables with remaining salad dressing. Sprinkle with the cheese. Serve immediately.

Makes 8 servings. Each: 2 POINTS



Vegetarian Rice Casserole



1 tablespoon olive oil 2 onions -- chopped

2 stalks celery -- chopped

1/2 green bell pepper -- seeded and chopped

1 can diced tomatoes (no salt added) -- (14.5 oz)

1/2 cup minced parsley

1 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

2 1/2 cups cooked brown rice

2 cups cooked wild rice

1 cup shredded reduced-fat cheddar cheese



Preheat the oven to 350. In a large nonstick skillet, heat the oil. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5-6 minutes. Add the tomatoes, parsley, thyme and black pepper; bring to a boil. Stir in the rices; transfer to a 3-quart casserole. Cover with foil and bake 10 minutes; uncover and sprinkle with the cheese. Bake until the cheese is melted, about 3 minutes longer.

Makes 5 servings. Each: 5 POINTS



Easy Italian Chicken



4 boneless skinless chicken breast halves (4 oz each)

1 can (14-1/2 oz) Italian stewed tomatoes

1 can (4 oz) mushroom stems and pieces, drained

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1 tablespoon cornstarch

1/3 cup cold water

Hot cooked spaghetti



In a large skillet coated with Pam, cook chicken for 5-6 minutes on each side or until the juices run clear. Meanwhile, in a saucepan over medium heat, combine the tomatoes, mushrooms, basil and garlic powder; bring to a boil. Combine cornstarch and water; gradually add to tomato mixture. Cook and stir for 2 minutes or until thickened. Serve chicken with spaghetti; top with tomato sauce.

Makes 4 servings. Each: 4 POINTS (without the spaghetti)



Spinach Feta Personal Pizza

1 (8”) flour tortilla
2 tablespoons pizza sauce
10 spinach leaves, fresh
1 sliced Roma or plum tomato
1 tablespoon feta cheese
2 tablespoons low fat mozzarella cheese

Turn on oven broiler. Spray cookie sheet with spray margarine and place tortilla on sheet. Toast tortilla lightly on both sides under broiler. Remove from oven. Top tortilla with sauce, spinach leaves, and tomato slices. Sprinkle on feta cheese and mozzarella cheese. Place under broiler until cheese melts.
Makes 1 serving = 6 POINTS


Baby Ruth Cookies



1/2 cup butter, softened

3/4 cup sugar

1 egg

1/2 teaspoon vanilla extract

1-1/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Baby Ruth candy bars (2.1 ounces each), chopped



In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in candy bars. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 for 10 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.

Makes 4 dozen. Each: 1 POINT



Slow-Cookin’ Pulled Chicken



1-1/2 lb raw boneless skinless lean chicken breasts, halved

1 cup canned tomato sauce

1/2 cup ketchup

2 tbsp plus 2 tsp brown sugar (not packed)

2 tbsp plus 2 tsp cider vinegar

2 tsp garlic powder

Optional: red pepper flakes, to taste



Place all ingredients except the chicken in the crockpot. Stir until mixed. Add chicken and coat well with the sauce. Cover and cook on high for 3-4 hours or on low for 7-8 hours, until chicken is fully cooked. Remove all the chicken and place it in a bowl. Shred each piece using two forks – one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crockpot, and mix well with the sauce.

Makes 7 (1/2 cup) servings. Each: 3 POINTS



Greek Pasta Salad

1 lb fresh baby green beans

8 oz whole wheat small-spiral pasta

2 cups cherry tomatoes, cut in half

1/3 cup black olives, cut in half

4 scallions, chopped

3 tbsp dill, finely chopped

2 tbsp chives, chopped

3 oz fat-free feta, into 1/2” cubes


Dressing:
2 tsp olive oil

1/4 cup red wine vinegar

1 large garlic clove, minced

2 tsp Dijon mustard

2 tsp mustard seed

Salt and pepper to taste



Add green beans to a large pot of boiling water and cook on high for 3 minutes until slightly softened and bright green. Remove beans with a slotted spoon and rinse in a colander under cold water immediately. In the same boiling water (add more water if necessary) cook pasta until slightly softer than al denté. Drain in the same colander and rinse under cold water. Let colander remain in sink, shaking frequently to remove excess water. Meanwhile, in a medium bowl, whisk oil, vinegar, garlic, mustard, mustard seed, salt and pepper. Add tomatoes, olives, scallions, dill, chives and cheese to the bean pasta mixture and toss. Add the dressing and toss well. Serve immediately.

Makes 10 (1 cup) servings. Each: 2 POINTS



Grilled Vegetable Quesadillas



Pam Grilling Spray

2 large ears fresh sweet corn, husks and silks removed, cut in half

2 cups sliced fresh button mushrooms (2 cups = about 8 large)

1-1/2 cups quartered and sliced zucchini (1-1/2 cups = about 1 medium)

1 cup coarsely chopped yellow onion

1 can (14.5 oz) Hunt’s Fire Roasted Diced Tomatoes with Garlic, drained well

1/4 tsp chili powder

1/2 cup refried beans

4 whole wheat flour tortillas (8”)

3/4 cup shredded reduced-fat cheese blend with taco seasoning

1/4 cup fat free sour cream



Spray grate of outdoor grill with spray. Preheat grill to medium heat. Spray corn with grilling spray. Place corn on grill; grill 15-20 minutes or until tender, turning frequently with tongs. Spray grill baskets with spray. Place mushrooms, zucchini, and onion in grill basket; spray vegetables with spray. (Note: Cut vegetables into uniform thick pieces for an even cook on the grill.) Grill 15 minutes or until tender, stirring frequently. Place vegetables in medium bowl. Add drained tomatoes and chili powder; toss to mix. Meanwhile, spread 2 tablespoons refried beans on half of each tortilla. Sprinkle 3 tablespoons cheese on other half of each tortilla. Place tortillas flat on grill; heat until cheese melts and tortilla crisps. Remove tortillas from grill. Place vegetables on top of beans and fold tortillas in half. Cut each into thirds, if desired. Top with sour cream. Serve with corn.

Makes 4 servings (1 quesadilla and 1/2 ear of corn). Each: 7 POINTS



Mediterranean Mozza-Chicken

4 small boneless skinless chicken breast halves (1 lb)
1 red onion, halved, sliced
1 zucchini, chopped
1/4 cup Kraft Tuscan House Italian Dressing and Marinade
1/2 cup halved grape or cherry tomatoes
1/2 cup pitted black olives
1 cup Kraft 2% Milk Shredded Mozzarella Cheese

Heat large nonstick skillet sprayed with Pam on medium-high heat. Add chicken; cover skillet with lid. Cook 5-7 minutes on each side or until chicken is done, adding onions and zucchini after 5 minutes.
Add dressing, tomatoes and olives; cover. Cook on medium-low heat 2 minutes or until heated through. Stir mixture. Top with cheese; cover. Cook 2 minutes or until cheese is melted. Serving suggestion:
Serve with hot cooked rice and/or cut up pita bread to absorb some of the sauce (extra points).
Serves 4. Each: 7 POINTS

Veggie Nacho Nibblers

1 yellow bell pepper, cut into 6 strips
1 red bell pepper, cut into 6 strips
1/2 cup Kraft Mexican Style Shredded Cheddar Jack Cheese
1/8 tsp crushed red pepper

Cut pepper strips crosswise in half; spread onto microwaveable plate. Sprinkle with cheese and crushed red pepper. Microwave on HIGH 1 minute or until cheese is melted. Serve warm.
Serves 6. Each: 1 POINT

Layered Bruschetta Salad

4 plum tomatoes, chopped
2 tsp chopped fresh basil
1/2 cup Kraft Balsamic Vinaigrette Dressing
1 pkg (10 oz) torn romaine lettuce
1 cup croutons
1 pkg (8 oz) Oscar Meyer Deli Fresh Italian Style Chicken Breast strips
2 tbsp Kraft Grated Parmesan Cheese

Combine tomatoes, basil and dressing set aside. Place lettuce in medium serving bowl; top with layers of croutons, chicken and tomato mixture. Sprinkle with cheese. Serve immediately.
Serves 4. Each: 4 POINTS

Mini Ham 'n' Cheese Frittatas

1/4 pound cubed fully cooked lean ham
1 cup (4 oz) shredded fat-free cheddar cheese
6 eggs
4 egg whites
3 tablespoons minced chives
2 tablespoons fat-free milk
1/4 teaspoon salt
1/4 teaspoon pepper

Divide ham evenly among eight muffin cups coated with Pam; top with cheese. In a large bowl, beat eggs and whites. Beat in the chives, milk, salt and pepper. Pour over cheese, filling each muffin cup three-fourths full. Bake at 375 for 22-25 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.
Serves 8. Each: 2 POINTS



Crispy Fish-Topped au Gratin Potatoes

1 box (4.9 oz) Betty Crocker au gratin potatoes
2 cups boiling water
1/2 cup milk
2 tablespoons butter or margarine
1 cup julienne (matchstick-size) strips carrots or shredded carrots
1/2 teaspoon dried dill weed
1 package (11 to 12 oz) frozen breaded fish fillets

Heat oven to 425. In ungreased 8” square (2-quart) glass baking dish, mix potatoes, sauce mix from potatoes, boiling water, milk, butter, carrots and dill weed. Arrange fish fillets on top. Bake uncovered 30 to 35 minutes or until potatoes are tender.
Makes 6 servings. Each: 5 POINTS