4 sprays cooking spray
2 large egg whites
1/2 c. fat free sour cream
2 large yellow onions sliced into 1/4 inch thick rounds and separated into rings
5 packets uncooked instant oatmeal
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. dry mustard
Preheat oven to 400. Coat 2 large baking sheets with cooking spray. In a large shallow bow, whisk together egg whites and sour cream. Add onion rings and turn to coat. Transfer onion rings to a large bowl and set aside. In a small bowl, combine remaining ingredients. Sprinkle mixture over onions and toss to coat. Spread onions on prepared baking sheets and lightly coat with cooking spray. Bake until tender and golden, about 40-45 mins.
Tuesday, September 27, 2011
Decadent WW Brownies
1 box Krusteaz fat free brownies
1 can pumpkin (small can)
1/3 c. water
1 c. chocolate chips
Mix all ingredients. Divide into 24 muffin cups sprayed with pam. Bake at 350 for 25 mins.
2 WW pts. each
1 can pumpkin (small can)
1/3 c. water
1 c. chocolate chips
Mix all ingredients. Divide into 24 muffin cups sprayed with pam. Bake at 350 for 25 mins.
2 WW pts. each
Dump Cake
1 20 0z can crushed pineapple
1 21 oz. can light cherry pie filling
1 box yellow cake mix
1/2 c. water
1/2 c. applesauce
1/2 c. pecan pieces
Mix cake mix, water and applesauce. Spray 9 X 13 pan with cooking spray. Dump undrained pineapple into pan and spread. Dump cherry pie filling in and spread. Spread cake batter over fruit and sprinkle with pecans. Bake at 350 for 40 mins.
5 WW pts. per serving
1 21 oz. can light cherry pie filling
1 box yellow cake mix
1/2 c. water
1/2 c. applesauce
1/2 c. pecan pieces
Mix cake mix, water and applesauce. Spray 9 X 13 pan with cooking spray. Dump undrained pineapple into pan and spread. Dump cherry pie filling in and spread. Spread cake batter over fruit and sprinkle with pecans. Bake at 350 for 40 mins.
5 WW pts. per serving
Chocolate Peanut Butter Pie
1/2 gallon fat free frozen vanilla yogurt
8 oz. fat free cool whip
1 small package sugar free chocolate instant pudding
1/2 c. peanut butter
1/3 c. grapenuts cereal
2 reduced fat graham cracker pie crusts
Mix all ingredients together using a mixer. Pour into 2 pie crusts and freeze. Makes 2 pies.
5 WW pts. per serving
8 oz. fat free cool whip
1 small package sugar free chocolate instant pudding
1/2 c. peanut butter
1/3 c. grapenuts cereal
2 reduced fat graham cracker pie crusts
Mix all ingredients together using a mixer. Pour into 2 pie crusts and freeze. Makes 2 pies.
5 WW pts. per serving
Brownie Sandwich
1 box brownie mix
cool whip
Make brownies as directed on the box. Spread onto cookie sheet and bake as directed. Use a cookie cutter and cut out brownies into cookies. Put cool whip in the middle of two cookies.
cool whip
Make brownies as directed on the box. Spread onto cookie sheet and bake as directed. Use a cookie cutter and cut out brownies into cookies. Put cool whip in the middle of two cookies.
Peanut Butter Fingers
1 cube margarine
1/3 c. sugar
1/2 c. brown sugar
1 egg
3/4 c. peanut butter
1/4 tsp. salt
1/2 tsp. baking soda
1 c. flour
1 c. oatmeal
Combine ingredients together and press into a 9 X 13 pan and bake at 350 for 10 mins. Top with 1 c. whipped peanut butter. I do this right after it comes out of the oven so it will harden a little when it cools down. I wait until it is completely cool before I put the frosting on.
Frosting:
3 Tbsp. softened margarine
3 Tbsp. ocoa
1 Tbsp. corn syrup or honey
1/2 tsp. vanilla
1 c. powdered sugar
1 Tbsp. milk
Beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat until smooth, immediately spread over fingers.
1/3 c. sugar
1/2 c. brown sugar
1 egg
3/4 c. peanut butter
1/4 tsp. salt
1/2 tsp. baking soda
1 c. flour
1 c. oatmeal
Combine ingredients together and press into a 9 X 13 pan and bake at 350 for 10 mins. Top with 1 c. whipped peanut butter. I do this right after it comes out of the oven so it will harden a little when it cools down. I wait until it is completely cool before I put the frosting on.
Frosting:
3 Tbsp. softened margarine
3 Tbsp. ocoa
1 Tbsp. corn syrup or honey
1/2 tsp. vanilla
1 c. powdered sugar
1 Tbsp. milk
Beat butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and milk; beat until smooth, immediately spread over fingers.
Raspberry Icebox Dessert
2 pkgs raspberry gelatin
2 c. boiling water
3 c. fresh or frozen raspberries
2 c. graham cracker crumbs
1/4 c. packed brown sugar
1/2 c. butter, melted
1 1/2 c. cold milk
1 pkg. instant vanilla pudding mix
1 pkg. (8 oz) cream cheese, softened
In a bowl, combine the gelatin and water, stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13 X 9 X 2 dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 mins. In antoher mixing bowl, beat cream cheese until smooth. Gradually add pudding and spread over crust. Spoon gelatin mixture over top. Chill until set.
2 c. boiling water
3 c. fresh or frozen raspberries
2 c. graham cracker crumbs
1/4 c. packed brown sugar
1/2 c. butter, melted
1 1/2 c. cold milk
1 pkg. instant vanilla pudding mix
1 pkg. (8 oz) cream cheese, softened
In a bowl, combine the gelatin and water, stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13 X 9 X 2 dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 mins. In antoher mixing bowl, beat cream cheese until smooth. Gradually add pudding and spread over crust. Spoon gelatin mixture over top. Chill until set.
Yummy Fruit Salad
16 oz. cool whip
2 c. buttermilk
2 pkgs. french vanilla pudding mix
1 regular size can chunk pineapple drained
2 small cans mandarin oranges drained
1/2 pkg. E. L. fudge cookies crushed up
Mix together with cool whip, buttermilk and pudding until blended. Add pineapple and mandarin oranges and refrigerate. Stir broken up cookie pieces in right before your ready to serve.
2 c. buttermilk
2 pkgs. french vanilla pudding mix
1 regular size can chunk pineapple drained
2 small cans mandarin oranges drained
1/2 pkg. E. L. fudge cookies crushed up
Mix together with cool whip, buttermilk and pudding until blended. Add pineapple and mandarin oranges and refrigerate. Stir broken up cookie pieces in right before your ready to serve.
Chicken Salad
2 c. cooked diced chicken
1/4 c. minced onion
1 c. minced celery
1/2 c. mayo
1/4 c. ranch dressing
1/2 tsp. salt
1/4 toasted slivered almonds
1/8 cup roasted sunflower seeds
Combine all ingredients and refrigerated for a couple of hours before serving. Fill approx. 15-20 rolls depending on the size of the rolls.
1/4 c. minced onion
1 c. minced celery
1/2 c. mayo
1/4 c. ranch dressing
1/2 tsp. salt
1/4 toasted slivered almonds
1/8 cup roasted sunflower seeds
Combine all ingredients and refrigerated for a couple of hours before serving. Fill approx. 15-20 rolls depending on the size of the rolls.
Orange Jello Salad
8 oz. container cool whip
16 oz. container of cottage cheese
15 oz. can mandarin oranges, drained
3 oz. pkg orange jello
1 c. chopped walnuts
Combine all ingredients. Can be serv ed immediately or refrigerate for firmer texture.
16 oz. container of cottage cheese
15 oz. can mandarin oranges, drained
3 oz. pkg orange jello
1 c. chopped walnuts
Combine all ingredients. Can be serv ed immediately or refrigerate for firmer texture.
Touchdown Taco Dip
1 can (16 oz) refried beans
1 pkg. cream cheese softened
1 c. sour cream
2 Tbsp. taco seasoning mix
2 garlic cloves
1/2 c. cheddar cheese
1/2 c. pitted, ripe olives
1 medium tomato sliced
1/4 c. sliced green onions
2 Tbsp. fresh cilantro, chopped
tortilla chips
Preheat oven to 350. Spread refried beans over bottom of 9 X 13 pan. Combine cream cheese, sour cream and taco seasoning. Spread over beans. Grate cheese over top. Bake 15-18 mins. Sprinkle olives, tomato, onions and cilantro on top. Garnish with additional sour cream if desired. Serve with chips.
1 pkg. cream cheese softened
1 c. sour cream
2 Tbsp. taco seasoning mix
2 garlic cloves
1/2 c. cheddar cheese
1/2 c. pitted, ripe olives
1 medium tomato sliced
1/4 c. sliced green onions
2 Tbsp. fresh cilantro, chopped
tortilla chips
Preheat oven to 350. Spread refried beans over bottom of 9 X 13 pan. Combine cream cheese, sour cream and taco seasoning. Spread over beans. Grate cheese over top. Bake 15-18 mins. Sprinkle olives, tomato, onions and cilantro on top. Garnish with additional sour cream if desired. Serve with chips.
Dorito Casserole
Bag of nacho cheese Dorito chips
1-2 lbs.ground beef
16 oz. taco sauce
2 cans cream chicken soup
1 c. milk
2 c. shredded cheddar or Mexican style cheese
In skillet, brown hamburger and drain fat. Add taco sauce, soup and milk. Place layer of Doritos in 9 X 13 casserole dish. Alternate with layers of meat mixture. Top with cheese. Bake 20 mins. at 375. Top with your choice of optional toppings such as lettuce, tomatoes, sour cream, olives, onions, etc.
1-2 lbs.ground beef
16 oz. taco sauce
2 cans cream chicken soup
1 c. milk
2 c. shredded cheddar or Mexican style cheese
In skillet, brown hamburger and drain fat. Add taco sauce, soup and milk. Place layer of Doritos in 9 X 13 casserole dish. Alternate with layers of meat mixture. Top with cheese. Bake 20 mins. at 375. Top with your choice of optional toppings such as lettuce, tomatoes, sour cream, olives, onions, etc.
Poppyseed Chicken
2 lb. chicken cooked and chopped
2 cans cream of chicken soup
2 c. grated cheddar cheese
1 pint sour cream
2 rolls ritz crackers, crushed
1 stick of butter melted
2 Tbsp. poppy seeds
Place chicken in the bottom of 9 X 13 baking dish. Mix soup, cheese and sour cream together and spread over chicken. Combine crakcers and butter, then layer over sauce sprinkling poppy seeds on top. Bake at 325 for 20-30 mins Serve over noodles or rice.
2 cans cream of chicken soup
2 c. grated cheddar cheese
1 pint sour cream
2 rolls ritz crackers, crushed
1 stick of butter melted
2 Tbsp. poppy seeds
Place chicken in the bottom of 9 X 13 baking dish. Mix soup, cheese and sour cream together and spread over chicken. Combine crakcers and butter, then layer over sauce sprinkling poppy seeds on top. Bake at 325 for 20-30 mins Serve over noodles or rice.
Chicken Stroganoff
6 boneless skinless chicken breasts
1 can 98% fat free cream of mushroom soup
16 oz. fat free sour cream
1 pkg onion soup mix
Place chicken in crock pot. Mix the other ingredients and pour over chicken. Cook 4-6 hours or until chicken is tender. Serve over noodles.
1 can 98% fat free cream of mushroom soup
16 oz. fat free sour cream
1 pkg onion soup mix
Place chicken in crock pot. Mix the other ingredients and pour over chicken. Cook 4-6 hours or until chicken is tender. Serve over noodles.
Awesome Chicken
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
1 c. salsa
4-6 boneless chicken breasts
Mix first 4 ingredients. Spray a baking dish with nonstick cooking spray. Place chicken in the baking dish, cover with sauce and bake at 350 for 1 hour.
1 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
1 c. salsa
4-6 boneless chicken breasts
Mix first 4 ingredients. Spray a baking dish with nonstick cooking spray. Place chicken in the baking dish, cover with sauce and bake at 350 for 1 hour.
Crock Pot Meatloaf- WW
2 lb. extra lean ground beef
1 egg
2/3 c. oatmeal
1/2 c. ketchup
Mix all ingredients and shape into a loaf. Place in crock pot and cook on low for 7 hours.
1 egg
2/3 c. oatmeal
1/2 c. ketchup
Mix all ingredients and shape into a loaf. Place in crock pot and cook on low for 7 hours.
Shortcut Stroganoff
1 Tbsp. vegetable oil
1 lb. boneless beef sirloin strips
1 can cream of mushroom soup
1 can condensed beef broth
1 c. water
2 tsp. worcestershire sauce
3 c. uncooked corkscrew pasta
1/2 c. sour cream
Heat oil in skillet. Add beff and cook until browned and juices evaporate. Add soup, broth, water, worcestershire and pasta. Heat to a boil. Cook over medium heat 15 mins. or until done. Add sour cream and heat through.
1 lb. boneless beef sirloin strips
1 can cream of mushroom soup
1 can condensed beef broth
1 c. water
2 tsp. worcestershire sauce
3 c. uncooked corkscrew pasta
1/2 c. sour cream
Heat oil in skillet. Add beff and cook until browned and juices evaporate. Add soup, broth, water, worcestershire and pasta. Heat to a boil. Cook over medium heat 15 mins. or until done. Add sour cream and heat through.
Quick Chicken Parmigiana
1 [pkg frozen or refrigerated fully cooked breaded chicken patties
1 jar spaghetti sauce
1/2 c. grated Parmesan cheese
1/2 c. shredded mozzarella cheese
4 cups cooked spaghetti
Place patties in 2 quart shallow baking dish. Top each with ab out 1/4 c. pasta sauce. Sprinkle Parmesan cheese and mozzarella cheese. Bake at 400 for 15 mins. Heat remaining sauce and serve with chicken and spaghetti.
1 jar spaghetti sauce
1/2 c. grated Parmesan cheese
1/2 c. shredded mozzarella cheese
4 cups cooked spaghetti
Place patties in 2 quart shallow baking dish. Top each with ab out 1/4 c. pasta sauce. Sprinkle Parmesan cheese and mozzarella cheese. Bake at 400 for 15 mins. Heat remaining sauce and serve with chicken and spaghetti.
Chicken Noodle Soup
2 pkg. grandma's frozen noodles
2 lg. cans chicken broth
1-2 cans chicken
4-6 carrots cut up
4-6 stalks celery cut up
diced onion (optional)
Combine all ingredients and bring to a medium boil until noodles and carrots are tender. Season with salt and pepper.
2 lg. cans chicken broth
1-2 cans chicken
4-6 carrots cut up
4-6 stalks celery cut up
diced onion (optional)
Combine all ingredients and bring to a medium boil until noodles and carrots are tender. Season with salt and pepper.
Taco Soup
Chicken (about 1 piece per person)
1 can corn
1 can black beans
1 can pinto beans
1 can kidney beans
taco seasoning
Cook chicken and shred it. Add all the other ingredients. Do not drain the cans. Stir and simmer for 3 mins. Eat with chips and sour cream. You can add onions, peppers, stewed tomatoes or anything else that you desire.
1 can corn
1 can black beans
1 can pinto beans
1 can kidney beans
taco seasoning
Cook chicken and shred it. Add all the other ingredients. Do not drain the cans. Stir and simmer for 3 mins. Eat with chips and sour cream. You can add onions, peppers, stewed tomatoes or anything else that you desire.
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