RECIPES--June 6th

Maple Pork Ribs



1 lb. boneless country-style pork ribs, trimmed and cut into 3” pieces

2 tsp canola oil

1 medium onion, cut into 1/4" slices and separated into rings

3 tbsp maple syrup

2 tbsp spicy brown OR Dijon mustard



In a large skillet, brown ribs in oil on all sides. Place ribs and onion in a 1-1/2 qt. slow cooker. Combine syrup and mustard; pour over ribs. Cover and cook on low for 5-7 hours or until meat is tender.

Makes 2 servings (6 oz cooked pork with 1/3 cup sauce). Each: 9 POINTS



Barbecued Turkey Legs



4 small skinless turkey drumsticks

1/4 to 1/2 tsp pepper

1/4 cup molasses

1/4 cup vinegar

1/2 cup ketchup

3 tbsp Worcestershire sauce

3/4 tsp hickory smoke

2 tbsp instant minced onion



Sprinkle turkey with pepper. Place in a crockpot. Combine remaining ingredients. Pour over turkey. Cover and cook on low for 5-7 hours.

Makes 4 servings. Each: 7 POINTS



Scalloped Chicken



5 oz pkg scalloped potatoes with dry seasoning pack

2 chicken breast halves

2 chicken legs

10 oz pkg frozen peas

2 cups water



Put potatoes, seasoning pack, chicken, and peas in a crockpot. Pour water over all. Cover and cook on low 8-10 hours, or on high for 4 hours.

Makes 4 servings. Each: 6 POINTS



Chicken and Rice Casserole



1 cup long-grain rice, uncooked

3 cups water

2 tsp chicken bouillon granules

10.75 oz can 98% fat-free reduced-sodium cream of chicken soup

16 oz bag frozen broccoli

2 cups chopped, cooked chicken

1/2 tsp garlic powder

1/4 tsp onion salt

1 cup grated fat-free cheddar cheese



Combine all ingredients in a crockpot. Cook on high for 3-4 hours.

Makes 8 servings. Each: 5 POINTS



Barbecue Beef and Vegetable Skillet



1 lb lean ground beef

3 cups frozen seasoned chunky-style hash-brown potatoes (from 28 oz pkg)

3 cups frozen cut green beans

1 cup frozen bell pepper and onion stir-fry

1 cup barbecue sauce

1/2 cup water



Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add potatoes, green beans, and bell peppers and onion stir-fry; mix well. Reduce heat to medium, cover and cook 8-12 minutes or until vegetables are tender, stirring occasionally. Add barbecue sauce and water; mix well. Cover, simmer 3-5 minutes or until thoroughly heated.

Makes 5 (1-1/2 cup) servings. Each: 7 POINTS



Sirloin and Mushrooms in Rich Beef-Dijon Sauce



8 oz uncooked angel hair pasta

1 lb boneless beef top sirloin steak, cut into 1” pieces

2 garlic cloves, minced

1 (8 oz) pkg (3 cups) sliced fresh mushrooms

1 cup beef broth

1/4 cup diagonally sliced green onions

2 tbsp all-purpose flour

3 tbsp milk

2 tbsp Dijon mustard

Coarse ground black pepper



Cook pasta to desired doneness. Meanwhile, spray 12” nonstick skillet with Pam. Heat over medium-high heat until hot. Add beef and garlic; cook about 4 minutes, stirring frequently. Add mushrooms, broth, and onions. Reduce heat; cover and cook 3 minutes. Uncover; cook an additional 2-3 minutes. In small bowl, combine flour and milk; blend until smooth. Add to skillet; cook and stir 2 minutes or until slightly thickened. Stir in mustard until smooth. Drain pasta; arrange on serving platter. Spoon beef-mushroom mixture and sauce over pasta. Sprinkle with pepper.

Makes 4 servings. Each: 8 POINTS



Creamy Scalloped Potatoes and Ham Supper



3-1/2 cups water

1 (7.8 oz) pkg sour cream and chives potato mix

1 cup milk

2 cups cubed cooked ham

2 cups frozen mixed vegetables, thawed

1 tsp prepared mustard



Bring water to a boil in large saucepan over high heat. Stir in potato slices, reserving sauce mix packet. Boil 15 minutes. Stir in milk, contents of sauce mix packet from potatoes, ham, vegetables, and mustard. Reduce heat to medium; cook and stir 4-5 minutes or until mixture is thoroughly heated and sauce is of desired consistency, stirring frequently.

Makes 4 (1-1/4 cup) servings. Each: 8 POINTS



Sweet-and-Sour Pork



2/3 cup uncooked regular long-grain white rice

1-1/3 cups water

1 lb pork tenderloin, cut crosswise into thin slices

1 green bell pepper, cut into 1” squares

1 (20 oz) can pineapple chunks in unsweetened juice, drained

1/2 cup purchased sweet-and-sour sauce

1/4 teaspoon ginger



Cook rice in water as directed on package. Meanwhile, spray large skillet with Pam. Heat over medium-high heat until hot. Add pork; cook and stir 3-5 minutes or until no longer pink in center. Add bell pepper; cook and stir 4-6 minutes or until crisp-tender. Stir in pineapple, sweet-and-sour sauce and ginger; cook and stir until thoroughly heated. Serve over rice.

Makes 4 servings. Each: 6 POINTS



Lemon Butter Flounder Fillets



1 lb flounder fillets

1 cup water

2 tsp cornstarch

1/2 tsp chicken-flavor instant bouillon

Dash pepper

2 tbsp all-natural butter-flavor granules

1 tsp grated lemon peel

1 tbsp chopped fresh chives



Line 15x10x1” baking pan with foil; spray foil with Pam. Pat flounder fillets dry with paper towels; place in sprayed foil-lined pan. Broil 4-6” from heat for 6-8 minutes or until fish flakes easily with fork, turning once. Meanwhile, in small saucepan, combine water, cornstarch, bouillon and pepper; blend well. Cook and stir over medium heat until bubbly and thickened. Reduce heat to low; stir in butter-flavor granules and lemon peel. Remove from heat; stir in chives. Serve sauce over fish.

Makes 4 servings. Each: 3 POINTS



Fish Fillets Primavera



3 tbsp margarine or butter

4 (4-5 oz) orange roughy fillets

1 tbsp lemon juice

Dash salt and pepper

1 garlic clove, minced

1-1/2 cups fresh broccoli florets

1 cup fresh cauliflower florets

1 cup julienne-cut (2x1/8x1/8”) carrots

1 cup sliced fresh mushrooms or 1 (2.5 oz) jar sliced mushrooms, drained

1/2 cup diagonally sliced celery

1/4 tsp salt

1/4 tsp dried basil leaves

1/4 cup grated Parmesan cheese



Heat oven to 450. In oven, melt 2 tablespoons of the margarine in 13x9” glass baking dish. Place fish in melted margarine; turn to coat. Sprinkle with lemon juice, salt, and pepper. Bake at 450 for 5 minutes. Remove from oven. While fish is baking, in large skillet, melt remaining 1 tbsp margarine over medium-high heat. Add garlic; cook until lightly browned. Add all remaining ingredients except Parmesan cheese; cook and stir 5-6 minutes or until vegetables are crisp-tender. Spoon hot vegetables in center of baking dish, moving fish to ends of dish. Sprinkle with Parmesan cheese. Return to oven; bake an additional 3-5 minutes or until fish flakes easily with fork.

Makes 4 servings. Each: 5 POINTS



Easy Italian Skillet



1 (1 lb) pkg frozen pasta, broccoli, corn, and carrots in a garlic seasoned sauce

1 (15.5 or 15 oz) can pinto or kidney beans, drained

1 (14.5 oz) can diced tomatoes, undrained

1 tsp dried Italian seasoning

2 oz (1/2 cup) shredded mozzarella cheese



In large skillet, combine all ingredients except cheese. Bring to a boil. Reduce heat; simmer 8-10 minutes or until vegetables and pasta are tender, stirring occasionally. Remove skillet from heat. Sprinkle with cheese. Cover; let stand until cheese is melted.

Makes 4 servings. Each: 6 POINTS



Double Chocolate Chip Cookies



1/2 cup firmly packed brown sugar

1/4 cup margarine or butter, softened

1/2 tsp vanilla

1 egg white

1 cup all-purpose flour

3 tbsp unsweetened cocoa

1/2 tsp baking soda

1/8 tsp salt

1/2 cup semi-sweet chocolate chips



Heat oven to 375. In large bowl, combine brown sugar and margarine; beat until light and fluffy. Add vanilla and egg white; blend well. Add flour, cocoa, baking soda, and salt; mix well. Stir in chocolate chips. Drop dough by teaspoonfuls 2” apart onto ungreased cookie sheets. Bake at 375 for 8-9 minutes or until set. Do not overbake. Cool 1 minute; remove from cookie sheet.

Makes 24 cookies. Each: 1 POINT



Fresh Pineapple Tart



6 soft coconut macaroon cookies (about 5 oz)

1/4 cup unseasoned bread crumbs

1 egg white, slightly beaten

1/2 cup sugar

3 tbsp cornstarch

3 cups chopped fresh pineapple (from 1-1/2 pineapples) or drained canned crushed pineapple in unsweetened juice

1 tbsp lemon juice



Heat oven to 400. Spray a 9” tart pan with removable bottom with Pam. Place cookies in food processor bowl with metal blade; process 10-15 seconds or until fine crumbs form. (There should be about 1-1/3 cups crumbs). Add bread crumbs; process until mixed. Add egg white; mix well. Press mixture in bottom and up sides of sprayed pan to form crust. Bake at 400 degrees for 7-9 minutes or until golden brown. Place in refrigerator or freezer until cooled. Meanwhile, in medium saucepan, combine sugar and cornstarch; mix well. Add pineapple and lemon juice; blend well. Cook over medium-high heat for about 5 minutes or until mixture thickens, stirring constantly. Place saucepan in pan of cold water; stir 2-3 minutes or until cooled. Pour pineapple mixture into cooled baked crust. Place in freezer for 15 minutes or until set. Store in refrigerator.

Makes 8 servings. Each: 4 POINTS



Sweet Walnut Maple Bars

Cake:
18 1/4 oz yellow cake mix
5 tbsp margarine
1 whole egg

Topping:
1 1/3 cup maple syrup
1/2 cup egg whites
1/3 cup light brown sugar, packed
1 tsp pure vanilla extract
1/4 cup walnuts, chopped

Preheat oven to 350. Prepare a 13"x9" pan with Pam; set aside. For crust, set aside 2/3 cup cake mix. In a mixing bowl, combine remaining cake mix, margarine, and egg. Mix well until crumbly. Press into prepared pan. Bake for 15 minutes or until browned. Meanwhile, to prepare topping, combine reserved cake mix, syrup, egg whites, brown sugar, and vanilla extract. Mix well. Pour over baked crust. Sprinkle top evenly with walnuts. Bake for 30 minutes, or until filling is set.
Serves 24. Each: 3 POINTS

Low Fat Fresh Vegetable Pasta Salad

1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces whole-wheat elbow macaroni (or other small shape)
1 cup grated carrots
1 cup thinly sliced celery
1 cup cherry tomatoes, halved
1 medium red bell pepper, seeded and diced
1/2 cup chopped scallions

To make the dressing, in a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, cayenne pepper, salt and black pepper. Set aside. Bring a large saucepan of lightly salted water to a boil. Cook pasta according to package directions, then rinse under cold water and drain thoroughly. Transfer the pasta to a large bowl and add the carrots, celery, tomatoes, bell pepper and scallions, Add the reserved dressing and mix thoroughly to coat. Serve immediately or cover and refrigerate until ready to serve.
Makes 8 servings. Each: 3 POINTS


Zucchini Lasagna

1 large onion, chopped
2 cloves garlic, minced
1 (24 oz) jar low-fat, low-sodium tomato sauce
1 lb extra lean ground chicken or turkey or 96% lean ground beef
Sea salt and fresh ground black pepper to taste
1 egg
2 cups fat-free cottage cheese
1 tsp whole-wheat flour
1/2 cup skim mozzarella cheese, shredded, divided
2 1/2 cup zucchini (about 2 medium), sliced into 1/4" thick pieces, divided


Preheat oven to 350. In a large nonstick frying pan, saute onion and garlic over medium heat until tender. Add tomato sauce and ground meat, and bring all ingredients to consistent heat for 10 minutes (until browned). Season with salt and pepper, to taste. Remove from heat. In a small bowl, slightly beat the egg. Stir in cottage cheese, flour and 1/4 cup mozzarella cheese. Pour 1/2 of meat-tomato sauce mixture into a 1 1/2 quart roasting pan. Top with 1 1/4 cup zucchini slices and cottage cheese mixture. Then cover with remaining meat-tomato sauce mixture and zucchini. Bake uncovered for 30 minutes. Sprinkle with remaining mozzarella cheese and bake 10 minutes longer. Let stand 10 minutes before serving.
Makes 6 (1-2/3 cup) servings. Each: 4 POINTS



Spinach Lasagna

1 (16 oz) container low fat cottage cheese
1 (10 oz) pkg frozen chopped spinach, thawed, well drained
3 cups Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/2 cup Kraft 100% Grated Parmesan Cheese, divided
2 eggs, beaten
1 (26 oz) jar spaghetti sauce, divided
9 lasagna noodles, cooked, drained

Preheat oven to 350. Mix cottage cheese, spinach, 2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese and eggs. Layer 1 cup of the spaghetti sauce, 3 lasagna noodles and 1/2 of the cottage cheese mixture in 13x9” baking dish. Repeat layers. Top with remaining 3 noodles, sauce, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake 45 minutes. Let stand 10 minutes before serving.
Makes 9 servings. Each: 7 POINTS