Sausage and Peppers with Pasta

I'm not a huge fan of peppers, but I love love love this dish. Great flavor and makes a ton. Top with grated parm if so desired.

3 large bell peppers (1 red, orange, and yellow)
1 package Johnsonville Sweet Italian Sausage (5 links)
5 servings Smart Taste Rotini
1 can italian style diced tomatoes
1 1/2 cups shredded mozzarella cheese

1. Remove sausages from casings.
2. Coarsely dice the peppers.
3. Cook the pasta according to package directions.
4. While the pasta is cooking, cook the sausage and peppers in a large skillet.
5. Add the tomatoes and cook for 2 minutes more until heated through.
6. Add the pasta and mozzarella cheese and mix thoroughly.

Makes 8 Servings

Nutritional Info per Serving:
Calories: 371
Fat: 19.82
Fiber: 5.2

Fiesta Tater Tot Casserole

This is a new twist on tater tot casserole. It's very delicious.

1 lb lean ground turkey or beef (93/7)
1 packet reduced sodium taco seasoning
1 can black beans (drained and rinsed)
1 cup frozen corn, thawed
1 cup mild salsa
8oz cheese whiz
44 Crispy Crown potatoes (Ore Ida, about 4 servings or 1/2 the bag)

1. Pre-heat oven to 425.
2. Brown turkey in skillet and drain.
3. Add beans, corn, salsa, and cheese whiz and cook until cheese is melted.
4. Pour into a greased 9x13 glass baking dish.
5. Top with frozen Crispy Crown potatoes.
6. Bake 20-25 minutes or until potatoes are done and casserole is heated through.

Makes 8 servings

Nutritional Info per Serving:
Calories: 304
Fat: 12.66
Fiber: 5.6

Pizza Spirals

I made these for an appetizer for Thanksgiving this year and they were so wonderful. I couldn't get enough of these.

1 can reduced fat crescent rolls (Pillsbury)
8oz reduced fat cream cheese
48 slices pepperoni
1.5 cups mozzarella cheese
1/2 packet Boboli pizza sauce

1. Pre-heat oven to 375.
2. Unroll crescent rolls and separate into 4 rectangles
3. Mix together the cream cheese and pizza sauce.
4. Spread an equal amount of cream cheese on each crescent roll rectangle.
5. Top each rectangle with 12 slices of pepperoni.
6. Starting with the short side, roll the rectangle up.
7. Wrap in saran wrap and chill until firm (makes cutting easier).
8. Cut each roll into 6 equal pieces.
9. Bake for 16-18 minutes or until golden brown.

Makes 24 servings

Nutritional Info per Serving:
Calories: 88
Fat: 5.79
Fiber: 0

Crock Pot Green Bean Casserole

This was my first attempt at making Green Bean Casserole in the crock. I thought it turned out very well. The cheese whiz really makes this dish I think.

31bs frozen fresh cut green beans, thawed
16oz jar cheese whiz
2 cans 98% fat free cream of mushroom soup
2 cans French's fried onions.

1. Mix everything except 1 can of onions in the crock pot.
2. Cook on high 3-4 hours, closer to 3, until hot and bubbly.
3. Top with remaining can of onions (may toast them first in the oven) and serve.

Makes 20 - 1/2 cup servings

Nutritional Info per Serving:
Calories: 206
Fat: 13.72
Fiber: 2.2

Cheesy Tuna Casserole

This is some of the best tuna casserole I've had. Extreme comfort food right here.


1 box Kraft 2% Deluxe mac and cheese
1 cup of frozen peas, thawed
1/2 cup fat free sour cream
2 cans chunk light tuna, strained
1/2 cup bread crumbs
1Tbsp butter
1 can 98% fat free cream of celery soup

1. Pre-heat oven to 350.
2. Prepare mac and cheese according to box directions.
3. Mix in soup, sour cream, tuna, and peas.
4. Spread in a greased 8x8 glass baking dish
5. Melt 1Tbsp butter in microwave and mix with the bread crumbs.
6. Spread bread crumbs on top.
7. Bake for 30 minutes until bubbly and heated through.

Makes 6 generous servings.

Nutritional Info per Serving:
Calories: 334
Fat: 6.51
Fiber: 4.1

Fun Pizza Cups

This is a great meal for kids. They are really easy to make and it's fun to let the kids help you press the biscuits in the tins. You can really fill them with anything. Taco meat, pizza toppings, whatever you choose.


1lb lean ground turkey or beef (93/7)
2 packs Boboli pizza sauce
1/2 cup diced onion
1/2 cup diced green pepper
1 pack Grands Jr Biscuits
1/2 cup shredded mozzarella cheese

1. Pre-heat oven to 400
2. Brown the turkey, onions and peppers. Strain off the fat and return to pan.
3. Add pizza sauce and mix well.
4. Spray 10 muffin tins with cooking spray and press 1 biscuit in each tin. Press firmly and shape up the sides also.
5. Fill each biscuit with pizza filling.
6. Bake for 13-15 minutes, top with cheese and bake for another 2-3 minutes or until cheese is melted.

Makes 5 servings -- 2 cups per serving

Nutritional Info per Serving:
Calories: 380
Fat: 15.4
Fiber: 0.8

Au Gratin Potatoes

1 bag southern style hash browns, thawed
2 cans 98% ff cream of chicken soup
1 cup fat free sour cream
2 cups 2% shredded sharp cheddar cheese
1/2 cup bread crumbs
2tbsp melted butter


1. Pre-heat oven to 350
2. Mix together first 4 ingredients and pour into a greased 9x13 pan
3. Bake at 350 for 45 minutes
4. Mix together bread crumbs and melted butter and sprinkle on top
5. Place back in the oven for 15 minutes or until heated through.

Makes 12 servings

Nutritional Info per Serving:
Calories: 185
Fat: 6.21
Fiber: 2.4

Layered Fiesta Casserole

This recipe was another winner and it makes a lot. Very filling too.


1 lb lean ground turkey or beef (93/7)
1 green pepper
1 red pepper
16oz jar salsa
1 can diced tomatoes
12 corn tortillas
1 1/2 cups 2% mexican shredded cheese
1 package frozen corn thawed


1. Pre-heat oven to 375
2 . Brown turkey and peppers until cooked through. Drain and return to skillet.
3. Add corn, tomatoes and salsa.
4. Spread 1 cup of turkey in the bottom of a greased 9x13 glass baking dish.
5. Layer 6 corn tortillas on top of the turkey, overlapping where necessary.
6. Spread 1/2 of the remaining meat on top of the tortillas and then 1/2 the cheese.
7. Layer another 6 tortillas on top followed by the rest of the meat.
8. Cover with foil and bake for 25-30 minutes or until heated through.
9. Remove foil and top with remaining cheese and let rest 5 minutes or until cheese is melted.

Makes 8 servings

Nutritional Info per Serving:
Calories: 302
Fat: 10.02
Fiber: 6.4

Chicken, Spinach, and Feta Twist

This can be served as a main dish or an appetizer. So delicious and yummy, and I couldn't believe how easy this is to make.

2 cans reduced fat crescent rolls
1 package frozen spinach thawed and squeezed of water
3 small chicken breasts cooked and chopped fine
3 oz feta cheese
1 cup shredded sharp white cheddar (Sargento)
4oz cream cheese softened
2 eggs

1. Pre-heat oven to 375.
2. Combine eggs, and cheese and mix until smooth.
3. Add in the spinach and chicken and mix thoroughly.
4. Arrange the crescent rolls on a large cookie sheet in a circle with the large side in and slightly overlapping and the points of the triangle pointing out. There should be a 5 inch diameter circle int he center. Look here for help: http://www.kraftfoods.com/kf/recipes/easy-baked-cheese-vegetable-114693.aspx
5. Spoon the cheese mixture near the center of the circle.
6. Bring the outside points of the triangle up and over the cheese mixture and then tuck under the center to cover the filing.
7. Bake for 30-35 minutes or until golden brown and the center is hot.

Cut into 8 servings for a main dish or 16 servings for an appetizer.

Nutritional Info per Main Dish Serving:
Calories: 359
Fat: 20.18
Fiber: 0.6

Ranch Burgers

These are some of the juiciest burgers I've ever tasted. Serve on a light bun, topped with your favorite cheese and you have a hit on your hands.

1lb lean ground turkey (93/7)
2 Tbsp ranch dressing

1. Mix the turkey and the dressing and allow to sit int he fridge for about 20 minutes to firm up.
2. Form into 4 patties.
3. Grill for about 5 minutes on each side our until cooked through.
4. Melt your favorite cheese on top and enjoy.

Makes 4 servings - 1 burger per serving

Nutritional Info per Serving:
Calories: 200
Fat: 16
Fiber: 0

Pepper Jack Enchiladas

This recipe was amazing. Working with corn tortillas is a little difficult, but worth it. I think you could also make this as a casserole by layering 1/2 the tortillas on the bottom, fill with the meat, and then layer the other 1/2 on top followed by sauce and cheese.

10 corn tortillas
1 lb lean ground turkey or beef (93/7)
1 can mild enchilada sauce
1 cup salsa
1/2 cup fat free sour cream
5oz Pepper Jack cheese cut into thin slices
1/2 cup chopped onion

1. Pre-heat oven to 350
2. Brown the ground turkey and onion and drain. Mix in 1/2 cup of the enchilada sauce and 1/2 up of fat free sour cream.
3. Mix together the salsa and 1/2 cup of enchilada sauce.
4. Spread 1/2 cup of the salsa mixture in the bottom of a 9x13 glass baking dish.
5. Warm the corn tortillas by placing them between damp paper towels and microwaving for 45 seconds to 1 minute. This makes them a little easier to work with.
6. Fill each tortilla with 2 heaping Tbsp of the meat mixture, roll, and place seam side down on top of the salsa.
7. Pour the rest of the salsa mixture on top, and then top with 1/2 slice of cheese on each enchilada.
8. Bake 20 minutes or until enchiladas are heated through on the cheese is melted.

Makes 5 servings - 2 enchiladas per serving

Nutritional Info per Serving:
Calories: 368
Fat: 14.67
Fiber: 4.3

Chocolate Turtle Cake

This is seriously the best chocolate turtle cake I've ever had, and it's so easy to make. It tastes really great topped with buttercream frosting or all on it's own.

Original Recipe: http://www.bettycrocker.com/recipes.aspx/chocolate-turtle-cake/20fb6793-6b6c-4dd2-82f1-96787d229b50


1 box Dark Chocolate or Devils Food cake mix
1 1/3 cup water
1/2 cup vegetable oil
3 eggs
1 (14oz) bag of caramels, unwrapped
1/2 cup fat free evaporated milk
1 1/2 cup chopped pecans
1 cup semi sweet chocolate chips

1. Preheat oven to 350 (325 if using dark or nonstick pan)
2. In a large bowl, beat cake mix, water, oil, and eggs for 30 seconds on low and then 2 minutes on medium speed.
3. Pour 1/2 the cake mix batter into a greases 9x13 cake pan and bake for 22 minutes (25 for dark or nonstick). Place the remaining batter in the fridge.
4. While the cake is baking, melt the caramels and evaporated milk on medium heat until all the caramels are melted.
5. Add the pecans to the caramel mix and pour over the warm cake in pan.
6. Spread the remaining batter on top of the caramel and sprinkle on the chocolate chips.
7. Bake 25 minutes (29 for dark or nonstick) or until cake springs back when gently touched.
8. Run a knife around the edge of the pan and cool for 30 minutes before serving.

Makes 24 servings

Nutritional Info per Serving:
Calories: 246
Fat: 13.75
Fiber: 1.2

Baked Crab Rangoon w/ Sweet and Sour Sauce

These were absolutely fantastic!!! Super easy and very yummy. I really really liked how the sauce turned out.

Baked Crab Rangoon
1 - 8oz package light cream cheese softened
1/4 cup miracle whip light
1/4 cup Hellman's light mayo
12oz imitation crab finely chopped
32 wonton wrappers

1. Pre-heat oven to 350
2. Mix together the first 4 ingredients
3. Place 1 wonton wrapper in each cup of a mini muffin tin.
4. Fill each wonton wrapper with the crab mixture
5. Bake 18-20 minutes or until edges of wonton wrappers are lightly browned and crispy.

Makes 32 servings - 1 rangoon per serving

While the rangoons are baking, make the sauce.

Sweet and Sour Sauce
3/4 cup white sugar
1/3 cup red wine vinegar
2/3 cup water
1/4 cup low sodium soy sauce
1 Tbsp ketchup
2 Tbsp corn starch

1. Mix the first 5 ingredients in a sauce pan and heat until boiling.
2. Remove 1/4 cup of the sauce and whisk in the cornstarch.
3. Slowly add the cornstarch mixture back into the pan stirring constantly
4. Cook until thickened about 5-6 minutes.

Makes 32 servings - 1Tbsp sauce per serving

Nutritional Info per Serving:

Rangoon:
Calories :54
Fat: 1.76
Fiber: 0.1

Sauce:
Calories: 22
Fat: 0
Fiber: 0

Blue Cheese and Pecan Stuffed Chicken

Original Recipe: http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-chicken-with-blue-cheese-and-pecans-recipe/index.html

My Version:

• 2 large pieces boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 2 oz blue cheese crumbles
• 4 oz light cream cheese
  
• 1/4 cup toasted pecans, chopped
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup chicken stock
• 1/4 cup fat free half-and-half or cream
• 2 tablespoons grainy mustard
• Special equipment: toothpicks

1. Heat the oven to 400 degrees F.

2.  Pre-cook the bacon until it's still floppy and can easily wrap around the chicken.

3. Slice each chicken breast in 1/2.  Then cut a small pocket in each breast for the cheese mixture.

4. Season the meat with salt and pepper.

5. In a small bowl, mix together the cream cheese, blue cheese and pecans.

6. Stuff the seasoned chicken pockets with cheese/pecan mixture in equal amounts.  Wrap each piece with bacon and secure with toothpicks. 

7. Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking dish, place in the oven and cook 10 minutes more or until done.

8. While the chicken finishes, melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to low.

9.Serve chicken over rice or cauliflower mashed potatoes (http://culinarycreationsbyjill.blogspot.com/2009/10/cauliflower-mashed-potatoes.html)

Makes 4 servings.

Bruschetta Stuffed Portobello Mushrooms

Original Recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226538

My Version:

• 2/3 cup chopped plum tomato
• 1/8 cup (1/2 ounce) shredded part-skim mozzarella cheese
• 1 teaspoon olive oil, divided
• 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried basil
• 1/8 teaspoon coarsely ground black pepper
• 2 garlic clove, minced
  
• 4 (5-inch) portobello mushroom caps
• 2 tablespoons fresh lemon juice
• 2 teaspoons low-sodium soy sauce
• Cooking spray
• 1/4 cup grated parmesan cheese

1. Combine the tomato, parmesan cheese, 1/2 teaspoon oil, basil, pepper, and garlic in a small bowl.

2. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard.

3. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, in skillet coated with cooking spray, and cook for 5 minutes on medium high heat on each side or until soft.

4. Drain mushrooms if they produce a lot of liquid.

5. Spoon 1/4 cup tomato mixture into each mushroom cap. Sprinkle 1 Tbsp mozzarella on top of each mushroom cap.

6. Cover and cook 3 minutes or until cheese is melted.

Makes 4 servings - 1 mushroom per serving

Nutritional Info per Serving:
Calories: 83
Fat: 3.5
Fiber: 2.5

Blue Cheese Stuffed Tenderloin

Follow this recipe exactly: http://www.foodnetwork.com/recipes/alton-brown/stuffed-tenderloin-recipe/index.html

• 1 to 1 1/2 pounds Beef Tenderloin with as little fat as possible.
  
• Kosher salt
• Freshly ground black pepper
• Olive oil
• 2-3 ounces blue cheese

1. Preheat the oven to 450 degrees F.

2. Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.

3. Salt and pepper the meat on all sides.

4. Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides.

5. Remove from the heat, tent with foil and allow to rest for 15 minutes.

6. After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string.

7. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes.

8. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.

4 Servings

Nutritional Info per Serving (used 2oz blue cheese):
Calories: 338
Fat: 19.13
Fiber: 0

Creamy Potato Soup

1 30-32 oz bag frozen cubed (Southern Style) Hashbrowns
3 cans condensed cream of potato soup
4 cups fat free chicken broth
3 carrots, diced
3 celery stalks, diced
1/2-1 cup diced onion
2-3 cloves garlic, minced
1 packet fat free ranch dressing mix
8oz reduced fat cream cheese, cubed

1. Dump the potatoes, carrots, onion, celery, and garlic in the crock pot.
2. Mix the soup, chicken broth, and ranch packet together in large bowl then pour on top of potatoes.
3. Cook on low 7-8 hours.
4. 1/2 hour before serving, add the cubed cream cheese and cook on low for 30 minutes until cream cheese is melted.

** Garnish with shredded cheddar cheese and crumbled bacon for a loaded baked potato taste. Not included in the nutritional info.

Makes 14 Servings, 1 cup each

Nutritional Info per Serving:
Calories: 137
Fat: 4.19
Fiber: 2.2

Apple Pecan Pork Chops

Original Recipe: http://www.kraftfoods.com/kf/recipes/apple-mustard-stuffed-pork-chops-53701.aspx

My Version:

4 large boneless pork chops
1/2 cup diced apple
1/4 cup chopped pecans
2 Tbsp honey dijon mustard
2 Tbsp honey
10 Reduced Fat Ritz Crackers coarsely crushed
salt and pepper to taste

1. Mix together the apple, pecan, crackers, 1Tbsp honey and 1Tbsp mustard and set aside.
2. Mix together the remaining mustard and honey.
3. Coat the pork with salt and pepper on each side.
4. Brush one side of the pork with the honey mustard from step 2 and place glazed side down in a skillet over medium high heat.
5. While the first side is cooking, coat the chops with the remaining honey mustard mixture.
6. Cook for 3-4 minutes on each side.
7. Spoon equal amounts of the apple pecan mixture on top of each pork chop.
8. Cover and reduce heat to medium.
9. Cook for 10 minutes or until pork chops are cooked through and the apples are steamed.

Makes 4 Servings

Nutritional Info per Serving:
Calories: 280
Fat: 15.18
Fiber: 1

**Note: if the pork chops are thick enough, more than 1 1/2 inches thick, then they may be stuffed with the apple pecan mixture. Follow the directions in the Kraft recipe posted above.

Breakfast Casserole

8 eggs or 2 cups Eggbeaters
2 cups skim milk
6-8 slices bread
3/4 pound sausage
1/2 cup diced green pepper
1 cup 2% milk shredded cheese
1 Tbsp ground dry mustard
Fresh black pepper

1. Grease a 9x13 glass baking dish with cooking spray.
2. Either layer the bread or tear into chunks and cover the bottom of the dish.
3. Sprinkle meat, peppers, and cheese on top.
4. Mix eggs, milk, mustard, and pepper.
5. Pour egg mixture on top of bread and meat.
6. Cover and place in the fridge for minimum 8 hours or over night.
7. Bake at 350 for 45-55 minutes or until set.

Makes 8 servings

Nutritional Info per Serving:
Calories: 264
Fat: 11.21
Fiber: 1.1

**Note: any breakfast meat may be subbed for the sausage. Nutritional info should be adjusted accordingly.

Italian New Potato Bake

Original Recipe: http://www.kraftfoods.com/kf/recipes/italian-new-potato-bake-54224.aspx


My Version:

1/4 cup Kraft Free and Zest Italian Dressing
2lbs red potatoes sliced into bite size chunks
2 cloves of garlic minced
Italian Seasoning
1/4 cup grated parmesan cheese

1. Pre-heat oven to 400.
2. Toss all ingredients together in a large bowl.
3. Spread potatoes evenly on a large 15x10 baking sheet greased with cooking spray.
4. Bake for 45 minutes until potatoes are cooked through, stirring once after about 30-35 minutes.

Makes 8 Servings

Nutritional info per Serving:
Calories: 95
Fat: 0.87
Fiber: 1.9

Velveeta Stuffed Peppers

6 large bell peppers (red, yellow, and orange) **green work but don't taste as good.
1lb lean ground turkey (93/7) or ground beef
1 steamer bag of brown rice (Bird's Eye)
6oz Velveeta 2% milk sliced
12 Tbsp Salsa Con Queso
1 egg slightly beaten
1/2-1 cup diced onion

1. Pre-heat oven to 350 degrees.
2. Slice peppers vertically and scoop out the seeds. Place face up in a greased 9x13 glass pan.
3. Brown ground turkey and onion in a large skillet.
4. Steam the rice according to the directions on the steamer bag.
5. Mix in the rice and 1 egg and turn off the heat.
6. Place 1/2 slice of velveeta in the bottom of each pepper half.
7. Fill the peppers with the turkey rice mixture.
8. Top each pepper half with 1Tbsp salsa con queso.
9. Bake for 30-45 minutes until peppers are soft.

Makes 6 servings - 2 pepper halves per serving

Nutritional Info per Serving:
Calories: 302
Fat: 12.27
Fiber: 4.5

Cheesy Shepherd's Pie

1lb lean (93/7) ground turkey (or ground beef)
1 can 98% fat free cream of mushroom soup
8oz Velveeta 2% milk, cubed
1 steamer bag of mixed veggies
1 batch of cauliflower mashed potatoes http://culinarycreationsbyjill.blogspot.com/2009/10/cauliflower-mashed-potatoes.html
1/2-1 cup diced onion
fresh ground black pepper

1. Pre-heat oven to 375.
2. Brown ground turkey and onion in a large skillet. Season with pepper.
3. While the turkey is browning cook veggies according to steamer bag directions.
4. Add veggies, cream of mushroom soup, and velveeta to the turkey. Stir until slightly mixed. No need to melt the Velveeta all the way.
5. Spread into a greased 9x13 glass baking dish.
6. Top with caulflower mashed potatoes.
7. Bake for 20-25 minutes until heated through.

Makes 6 generous servings

Nutritional Info per Serving:
Calories: 351
Fat: 12.22
Fiber: 5.6

Calico Beans

1 large and 1 small can Bush's Maple baked beans
1 can red kidney beans drained
1 can baby butter beans drained
1 lb lean (93/7) ground turkey (or ground beef)
1 cup chopped onion
8 slices center cut bacon
1/2 cup brown sugar packed
1/2 cup ketchup
1 Tbsp ground mustard
1 Tbsp vineagar

1. Brown onions and turkey, drain off the fat.
2. Cook the bacon until crisp and chop in to pieces.
3. Combine everything in the crock pot.
4. Cook on low 4-5 hours

Makes 20 - 1/2 cup servings

Nutritional Info per Serving
Calories: 153
Fat: 3.1
Fiber: 3.4

Crock Pot Cheesy Hash Browns

1 bag shredded Hash Browns 30-32 oz (frozen)
1 can 98% fat free cream of celery soup
1 can cheddar cheese soup (or 1 cup salsa con queso)
8oz fat free sour cream

1. Dump everything in the crock pot and mix well.
2. Cook on high 3-4 hours or on low 6-8 hours.

Makes 12 - 1 cup servings.

Nutritional Info per Serving
Calories: 96
Fat: 1.98
Fiber: 1.5

Glazed Fruit Salad

1 can pineapple chunks drained (save the juice)
1 large can mandarin oranges drained (save the juice)
2 small jars marachino cherries drained
1 can pears drained
1 can peaches drained
2 bananas sliced
1 small box cook and serve vanilla pudding

1. Combine pineapple juice and mandarin orange juice until you get 1 cup.
2. In a saucepan combine the pudding mix and juice and heat on medium until a glaze forms.
3. Meanwhile combine all fruit in one large bowl.
4. After glaze has formed, pour on fruit.
5. Mix well and refrigerate until chilled.

Makes approximately 20, 1/2 cup servings.

Nutrition Info per serving:
Calories: 83
Fat: 0.2
Fiber: 1.7

Cheesy Chicken Broccoli and Rice Casserole

1.5 pounds boneless/skinless chicken breast
1 can 98% fat free cream of mushroom soup
1 small (8oz) jar of Cheez Whiz
1 steamer bag of chopped broccoli
1 steamer bag of Bird's Eye brown rice


1. Place chicken in the bottom of the crock pot.
2. Mix together soup and cheese and pour on top of chicken.
3. Cook on low for 6-7 hours and shred chicken when done cooking.
4. About 30 minutes before serving, cook steamer bags in microwave according to directions and mix in to chicken.
5. Cook on low for another 15 minutes.

Makes 6 servings

Nutrition Info per Serving:
Calories: 336
Fat: 16.2
Fiber:

Black Bean and Corn Quesadillas

1 can black beans drained and rinsed
1 cup canned corn (no salt added)
1/2 cup chopped red onion
1/2 cup chopped green pepper
5 servings four cheese mexican blend
5 burrito size flour tortillas
olive oil
salt
taco seasoning (optional)

1. Place a skillet over medium-high heat and pour in the corn. Heat until toasted and set aside.
2. Saute the onion and pepper in a very small amount of olive oil, then add the corn and black beans back in (if adding taco seasoning, add here). Heat through, mashing the beans slightly.
3. Set aside corn and bean mixture.

Perform the following steps for each tortilla:
4. Heat in a skillet over medium heat until warm and soft.
5. Brush one side with olive oil and sprinkle liberally with salt.
6. Flip over and fill with 1/5 of the black bean and corn mixture on one 1/2 of the tortilla.
7. Sprinkle 1 serving of cheese on top of that and fold over.
8. Grill both sides in a non stick skillet until brown on each side and the cheese has melted.

Makes 5 servings - 1 Quesadilla per serving

Nutrition Info per Serving:
Calories: 336
Fat: 12.6
Fiber: 6.9

Easy Pleasing Meatloaf

Original Recipe: http://www.kraftfoods.com/kf/recipes/easy-pleasing-meatloaf-57841.aspx

My Variation:

1 lb lean ground turkey or lean ground beef
1 lb light pork sausage (Jimmy Dean's reduced fat is good)
1 box reduced sodium Stove Top stuffing
2 eggs
1/2 cup water
1/2 cup Sweet Baby Ray's BBQ sauce

1. Pre-heat oven to 375
2. Set aside 1/4 cup of the BBQ sauce.
3. Mix remaining ingredients together.
4. Shape into a loaf and place in the center of a cookie sheet.
5. Brush the top of the meatloaf with the BBQ sauce from step #2
6. Bake for 1 hour or until internal temperature reaches 160 degrees F.

Makes 8 servings

Nutritional Info per Serving:
Calories: 294
Fat: 13.59
Fiber: 0.7

Taco Dip Stuffed Chicken

This is my variation on this original recipe: http://www.kraftfoods.com/kf/recipes/chicken-parmesan-bundles-107338.aspx


4 med-large chicken breasts (about 1.5 pounds)
1 oz baked Tostitos
4 oz light cream cheese
1 packet reduced sodium taco seasoning
1 cup 2% mexican cheese blend
4 tbsp chopped black olives
1 egg beaten

1. Pound chicken breasts between 2 pieces of saran wrap until they are about 1/4" thick.
2. Mix together cream cheese, taco seasoning, olives, and mexican cheese.
3. Spread 1/4 of the cheese mixture in the center of each chicken breast and roll up tightly.
4. Crush the tostitos with a rolling pin until you get fine crumbs.
5. Dip each chicken breast in the egg, then in the tositos and place in a greased 9x13 glass baking dish.
6. Bake at 375 degrees for 30 minutes or until chicken is cooked through.

Makes 4 servings. One bundle per serving.

Nutrition Info per Serving:
Calories: 251.1
Fat: 9.8
Fiber: 0.5

Sesame Chicken

1-1.5 pounds chicken breast
1/4 cup flour
1/2 cup sugar
1/4 cup splenda
3/4 cup low sodium soy sauce
1Tbsp sesame oil
4 servings rice noodles
fresh ground pepper

1. Cut chicken breast into bite size pieces.
2. Mix pepper and flour in a sealable container.
3. Add chicken to flour mixture and shake until fully coated.
4. Spray nonstick pan with cooking spray, add chicken and spray chicken with more cooking spray.
5. Cook on medium high heat until fully cooked through.
6. Remove chicken from pan and place on plate in the microwave to keep warm.
7. To the same pan add soy sauce, sugar, splenda, and sesame oil.
8. Stir until all sugar is dissolved and add chicken back in.
9. Let simmer for 5 minutes.
10. Meanwhile cook rice noodles according to package instructions.
11. Serve chicken over noodles.
Makes 4 servings

Optional: Add freshly steamed broccoli to chicken before serving.

Nutritional Info per Serving:
Calories: 509.9
Fat: 4.9
Fiber: 1.2

Cauliflower Mashed Potatoes

1lb package frozen cauliflower
1lb red potatoes quartered
2oz light cream cheese
1 packet fat free dry ranch packet

1. Add cauliflower and potatoes to stock pot and fill with water until they are just covered.
2. Bring to a boil and boil for 10-20 minutes until potatoes are fork tender.
3. Drain off liquid and add cream cheese and ranch packet.
4. Beat until creamy.

Makes 4-8oz servings.

Nutrition Info per Serving:
Calories: 141
Fat: 2.96
Fiber: 4.6

Italian Bread Bowls

Original Recipe: http://allrecipes.com/Recipe/Italian-Bread-Bowls/Detail.aspx

My Version:

2 (.25 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees F/45 degrees C)
1 Tbsp sugar
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

1. In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
3. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
4. Punch dough down, and divide into 6 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
5. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
6. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
7. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
8. Makes 6 individual bread bowls.
   

Nutrition Info per bowl:
Calories: 578
Fat: 6.07
Fiber: 4.4

Taco Soup

1 bag Morningstar Farms Veggie Crumbles
2 packets Old Elpaso Taco Seasoning
2 packets Hidden Valley Farms Fat Free ranch mix
1 large can tomato sauce (3.25 cups)
1 large can Busch's mild chili beans (3 cups)
2 cans stewed tomatoes (3 cups)
1 can black beans
1 can pinto beans
1 can corn
1 can diced tomatoes (Ro-Tel or similar)

1. Pour all the cans in a large pot.
2. Add the veggie crumbles and seasoning packets
3. Simmer on the stove for 3-5 hours or until ready to eat.
4. Add cheese and/or sour cream on top if you wish.

Makes approx. 18 1-cup servings.

Nutritional Info per serving:
Calories: 161.6
Fat: 1.8
Fiber: 7.8

Creamy Chicken and Wild Rice Soup

1.5 pounds boneless skinless chicken breasts
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
3 cans RF cream of chicken soup
4 cups FF chicken broth
1 boxes long grain & wild rice mix with seasoning


Place chicken on bottom of crock pot. Add veggies, rice and seasoning packet from rice. Pour liquids over the top, cook on low 6-8 hours. Shred the chicken and stir well. Makes 12 cups.

Nutrition Info per serving:
Calories: 144
Fat: 3.14
Fiber: 0.9