Monday, November 23, 2009

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

Thursday, November 19, 2009

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

Sunday, November 15, 2009

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

Thursday, November 12, 2009

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

Wednesday, November 11, 2009

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:
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

Monday, November 9, 2009

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

Monday, November 2, 2009

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:

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:

Calories :54
Fat: 1.76
Fiber: 0.1

Calories: 22
Fat: 0
Fiber: 0