| PointsPlus™ Value: 4 Servings: 12 32 oz frozen hash brown potatoes, 32 oz Pkg | |
| 1 serving(s) Cream of Mushroom Soup 98% fat free whole can no milk | |
| 2 cup(s) low-fat shredded cheddar cheese | |
| 16 oz light sour cream |
| PointsPlus™ Value: 7 Servings: 12 | |
| 32 oz frozen hash brown potatoes, 32 oz pkg | |
| 1 can(s) canned condensed cream of mushroom soup | |
| 16 oz sour cream | |
| 2 cup(s) Borden Shreds Finely Shredded Cheddar Cheese, Mild | |
WENDY'S CHILI KNOCKOFF
1 lb. extra lean ground beef, browned, drained, and rinsed under running hot water (in fine mesh strainer)
2 cans Ranch style beans, sauce and all
1 can diced petite tomatoes
1 jar salsa (about 12 oz.)
Combine everything in a slow cooker, and cook on low, all day. Makes 6 BIG bowls, for 6 PointsPlus™ Values, each! What a deal!
LULLABY MUFFINS
Points Value: 2
Serves: 12
Serving size: 1 muffin
2 cups whole wheat pastry flour
1/2 teaspoon salt
1 tablespoon baking powder
2 large bananas
1/3 cup applesauce
1/4 cup honey
1/2 cup milk
Preheat oven to 350 degrees.
In a large bowl, combine the flour, salt, and baking powder.
In a blender, puree the bananas; add the applesauce, honey, and milk. Blend well.
Pour the banana mixture into the dry ingredients and stir until just moistened
Line muffin tins with paper muffin cups, pour in batter, and bake 30 minutes or until tops are lightly brown and slightly springy.
NOTE: Make sure you use whole-wheat PASTRY flour or you'll produce golf balls, NOT MUFFINS! I also used unsweetened applesauce and fat-free milk. These are a dense muffin.
Pork Fajita Wraps
Lime juice, cumin, onion and bell pepper wrap up a bundle of great flavor in these no-fuss "fajita-wiches".
Prep Time: 10 min
Total Time: 36 min
Makes: 4 servings
1/4 cup lime juice
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
4 garlic cloves, finely chopped
1/2 pound pork tenderloin, cut into 2x1/2-inch strips
1 large onion, thinly sliced
3 medium bell peppers, thinly sliced
4 cilantro-flavored flour tortillas, (8 inches in diameter)
1. Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours.
2. Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir in onion, bell peppers and marinade. Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are crisp-tender.
3. Place one-fourth of the pork mixture on center of each tortilla. Fold one end of tortilla up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down.
Serve these fast fajitas with a mixture of chopped tomato, chopped fresh cilantro, salsa and sour cream or yogurt.
Substitution Ideas:
¨ You can use 1/2 pound boneless chicken breasts or beef boneless sirloin steak instead of the pork.
¨ Regular tortillas make a great stand-in for flavored varieties.
¨ You can use 1/2 pound boneless skinless chicken breasts or beef boneless sirloin steak instead of the pork.
Nutrition Information: 1 Serving: Calories 215; Total Fat 5 g (Saturated Fat 1 g); Dietary Fiber 2 g; Protein 17
© 2010 ®/TM General Mills All Rights Reserved
Melon-Cucumber Salad
Try these fruits of summer dressed with a sweet-and-sour dressing.
Prep Time: 5 min
Total Time: 1 hour 5 min
Makes: 6 servings
1/4 cup vegetable oil If you substitute canola or safflower oil—one serving of this salad will meet your Good Health Guideline of 2 teaspoons of heart-healthy oil for the day! NOTE: This ¼ cup of oil = 12 teaspoons—divided by 6 servings, = 2 teaspoons each serving. Just RIGHT for a healthy Weight Watcher!
2 tablespoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 cups 3/4-inch pieces melon, (honeydew, cantaloupe, watermelon)
Assorted salad greens
2 small cucumbers, thinly sliced
1. Shake oil, lemon juice, sugar, salt and pepper in tightly covered container; toss with melon and cucumbers.
2. Cover and refrigerate at least 1 hour but no longer than 8 hours. Drain salad. Serve on salad greens.
Tips:
Fresh lemon juice brings the best flavor to this tangy dressing. You'll need 1 or 2 lemons—depending on their size—to get the 2 tablespoons needed here.
Time Saver:
You'll save plenty of time buy purchasing precut melon from the produce section.
Nutrition Information:
1 Serving: Calories 120; Total Fat 9 g; Dietary Fiber 2 g
®/TM General Mills All Rights Reserved
Creamy Chicken Tortilla Soup
2 cans Rotel tomatoes
2 cans chicken broth
1 can fat free refried beans
1/2 c. corn kernels
2 c. shredded cooked chicken
(crushed corn chips and reduced fat
shredded jack cheese--opt.)
Combine tomatoes, broth, beans and corn in saucepan. Stir and bring to a boil; reduce heat to low and simmer 5 min., stirring frequently. Add chicken, heat through. 2 points per serving w/o chips and cheese. Add 1 point each for 3 crushed chips and 2 T. cheese each bowl.
Cup O Chocolate Bread Pudding
1 swiss miss diet hot chocolate packet
dash salt
1/2 c. fat free egg substitute or 2 egg whites
1/4 t. coconut extract
2 slices white bread (sara lee or wonder lite)
1 t. mini chocolate chips
10 mini marshmellows
Combine cocoa mix and salt in glass. Add 1/4 c. very hot water, stir til dissolved. Add egg, coconut ext. and stir, set aside.
Toast bread and cut into cubes. Spray a large microwave safe mug lightly w/pam spray. Add bread & top w/cocoa-egg mixture. If needed, stir gently to ensure bread is soaked. Top evenly w/chocolate chips and marshmellows. Microwave for 2 min. 15 sec. until bread pudding is set. (It will puff up once set) ENJOY!!! (side note: I tried this, and it's delicious! I didn't have coconut ext. so I used rum extract and a dash of cinnamon--yum!)
Southwest Chicken Salad
2-4 cups salad greens
1/4 c. corn kernels
1/4 c. black beans, rinsed
1/2 c. or so of favorite pico-de-gallo or salsa
2 T. fat free sour cream
3 oz. cooked, cubed chicken (I like mine with taco seasoning or Mrs. Dash--Mexican--in it)
2 sliced green onions
2 T. fat free shredded cheddar cheese
3 crushed corn chips
Layer ingredients, makes a huge salad, so you better be hungry, or share it! 8 points (great with the creamy tomatillo dressing below)
Creamy Tomatillo Dressing
1 envelope buttermilk ranch dressing mix
1 c. light mayo
1 c. buttermilk
1 c. cilantro, lightly packed
3 peeled tomatillos (I find that the canned ones don't cause the dressing to separate the next day)
3 cloves garlic
1/4 t. cayenne & cajun seasoning
Mix all in blender well. Makes 10 4T. servings, 2 points each!
