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Tamale Casserole - courtesy of rstowers on the 200+ board
1 pound lean ground beef
1 jalapeno pepper, seeded and diced (I skipped this!)
2
cups frozen corn, thawed
1-28 oz can diced tomatoes, undrained
1-1/2 cups fat-free milk
1 cup cornmeal
1-4 oz.
can chopped green chilies, drained
1-2-1/4 oz. sliced ripe olives, drained
2 egg whites, lightly beaten
1 enevlope
reduced-sodium taco seasoning
1 cup (4 oz.) reduced fat cheddar cheese
1 cup salsa
Cook beef and jalapeno, drain.
Stir in everything except cheese and salsa. Transfer to a 13 x 9 baking dish coated with nonstick cooking spray.
Bake
uncovered at 350 for 40 minutes. Sprinkle with cheese, bake 5 minutes longer or until cheese is melted. Let stand 10 minutes
before cutting. Serve with salsa. Yield: 8 servings
Nutritional info: one serving (1 piece with 2 tablespoons salsa)
equal 308 calories, 8 g fat (4 g saturated fat), 29 mg cholesterol, 839 mg sodium. 39 g carbs, 4 g fiber, 22 g protein.
Pizza Lasagna (courtesy of rstowers from the 200+ message board)
1/2 pound
lean ground beef
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (15 oz.) ready to serve creamy tomato soup
1
can (6 oz.) tomato paste
1/2c water
1 medium onion chopped
1 teaspoon each dried oregano and garlic powder
1/2
teaspoon salt
9 uncooked lasagna noodles
4 oz. sliced turkey pepperoni
1-1/2 cups (6oz.) shredded part-skim mozzarella
cheese, divided
1/2 pound fresh mushrooms, sliced
1 medium sweet red pepper, diced
6 green lnions, chopped
1 can
(2-1/4 oz.) sliced ripe olives drained
In a nonstick skillet, cook beef over medium heat until no longer pink, drain.
For sauce, in a large bowl, combine the tomatoes, soup, tomate paste, water, onion and seasonings.
Spread 1/2 cup sauce
in a 13 x 9 baking dish coated with nonstick cooking spray. Top with three noodles and a third of the sauce, then pepperoni.
Sprinkle with 1 cup cheese. Top with three noodles and a third of the sauce. Top with mushrooms, red pepper, green onions
and beef. Top with remaining noodles, sauce and cheese. Sprinkle with olives.
Cover and back at 350 for 70-80 minutes
or until noodles are tender. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes. Yield: 12
servings
Nutritional info: one peice equals 191 calories, 6 g fat, 29 mg cholesterol, 568 mg sodium, 22 g carbohydrate,
4 g fiber, 14 g protein.
Cinnamon Rolls (courtesy of itsforme from the 200+ board)
1 7.5 oz tube of Pillsbury Buttermilk Biscuits (look for the package that says 3 biscuits=150 calories)
40
mini marshmallows
a mixture of 1/4 c. Splenda (or 3 tbsp. sugar) and 1 1/2 tsp cinnamon.
Preheat oven to 400 degrees.
Spray 10 muffin cups with cooking spray (I used butter-flavored). Roll out biscuits and dip in the cinnamon mixture. Put 4
mini marshmallows in the center of each biscuit (I also added another sprinkling of the cinnamon mixture) Fold the biscuit
up and place seam side down in the muffin cup. Bake for 8-10 minutes. Remove immediately and cool on a wire rack. Each roll
is 1 point.
Veggie Pizza (courtesy of PineMountainLady from the 200+ board)
Bake the entire roll of reduced fat crescent rolls in one sheet,
per the directions.
When cooled, spread with cream cheese - use ff, lf or regular...your choice! Now, take carrots,
broccoli, cauliflower, celery and purple onion that are diced and put them through your food processor to finely dice them.
Sprinkle this on top of the cream cheese. Now, cut them into bite size rectangles or triangles. This looks so pretty set out
on the table, and it's very yummy!
Pesto Pinwheels (Recipe By Kristin and supplied
by x kritter from the 200+ board)
Serving Size : 20
8 pieces Pillsbury
reduced fat crescent roll
1/4 cup prepared pesto
5 teaspoons sun dried tomato bits
4 tablespoons parmesan cheese
-- shredded
Preheat oven to 375.
Unroll the crescent rolls into 4 rectangles and seal the perforations so
that
you have 4 separate rectangles. Spread with pesto, sprinkle with sun
dried tomatoes, sprinkle with parmesan cheese. Roll
each one up jelly roll
style - cut into pieces (like you would a cinnamon roll) - place on a
cookie sheet.
Sprinkle
with additional parmesan and bake 8-10 minutes. This made about
20 bite size "rolls".
Per Serving (excluding
unknown items): 56 Calories; 3g Fat (93.8% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber;
1mg
Cholesterol; 19mg Sodium. Exchanges: 0 Lean Meat; 0 Fat.
Tortilla roll ups (courtesy of DianeHelen from the 200+ board)
corn tortillas, the kind that are 2 for 1 pt
Hillshire Farms Low Fat Ham
Hillshire Farms Low
Fat Turkey,
Fat Free Cream cheese
Take a tortilla, heat till just soft and pliable in microwave, spread with 1TBLS
ff cream cheese, place 1 slice ham and 1 slices turkey on top, roll up, secure with tooth picks. You can either serve whole,
they are 1 point each. Or you can slice them into about 4 pinwheel slices, and then 4 of them would be 1 point.
Baked
Potato Skins (2 Points) (courtesy of TessTX of the 200+ board)
1 large russet potato
2 large sweet potatoes
1/2 cup (2 oz.) grated Parmesan cheese
1
tbsp. chopped parsley
1 tsp. dried basil leaves
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 cup (4 oz.) fat-free
sour cream
2 tbsp. chopped fresh chives or scallion greens
Preheat the oven to 435*. Line a baking sheet with foil.
pierce the potatoes a few times with a fork. Place on prepared baking sheet. Bake for 50-60 min., or until easily pierced
with a fork. Remove and allow to cool slightly.
Meanwhile, in a small bowl, combine the Parmesan, parsley, basil, garlic
powder, and salt.
When potatoes are cool enough to handle, quarter them lengthwise. Scoop out the flesh, leaving a
1/4" thick shell. Reserve the flesh for another use. Cut the strips in half crosswise. You should have 24 wedges. Place on
the foil-lined baking sheet. Coat both sides with non-stick spray. Sprinkle with the Parmesan mixture.
Bake for 10-12
min., or until golden brown. To serve, top with dollops of sour cream. Sprinkle with the chives or scallions.
Per serving:
Cal 114, Total fat 2 g, Sat fat 1 g, Chol 5 mg, Sodium 280 mg, Dietary fiber 3 g, Protein 5 g,
Crab Cheese Ball (courtesy of sjg314 of the 200+ board)
1 pkg. FF cream cheese
1 can of lump crab meat
1/4 cup of chili sauce
I think when I did it on the point calculator figuring 8 servings it was 1 pt. per serving.
I serve it with reduced fat wheat thins.
Pudding dessert (Courtesy of MomtoMitzi of the 200+ board, although she got it from someone else)
(1 cup= 1 point)
1 small box Sugar free pudding (any flavor)
1 20 oz can of crushed pineapple (packed in its
own juice)
1 cup mini marshmallows
3 cups diced apples
1 8oz container Fat Free Cool Whip
Mix all ingredients
together and refrigerate until chilled.
Hotdog Casserole (Courtesy of MomtoMitzi of the 200+ board, although she got it from someone else)
5
Merita Lite White Hot Dog Bun(s)
8 fat-free hot dog(s)
1/4 cup onion(s)
2 Tbsp mustard
15 oz Hormel Canned Turkey
Chili, No Beans
1 1/2 cup Kraft 2% Milk Reduced Fat Natural Shredded Cheese
SPRAY 9X13 PAN(I USED GLASS) WITH BUTTER-FLAVORED
PAM. BREAK BUNS INTO BITE-SIZE PIECES, AND PLACE IN BOTTOM OF PAN WITH OUTSIDE OF BUNS ON BOTTOM. SLICE HOT DOGS INTO BITE-SIZE
PIECES AND PLACE ON TOP. MIX
ONION, MUSTARD, AND CHILI AND POUR ON TOP .SPRINKLE CHEESE ON TOP. BAKE 350 FOR 12-15 MIN.
THE
BUTTER FLAVOR GIVES THE TOASTED BUNS A NICE TASTE.
3 Pts per serving
Cheesy Veggie Soup (Courtesy of someone I can't remember from the 200+ board)
3 cans fat free chicken broth
2 lbs frozen veggies
1 can
diced tomatoes drained
mix these and simmer for 45 minutes
then add 10 oz of light Velvetta cheese
stir
while cheese melts
1pt per cup
makes about 10 cups
I made this with mixed veggies, but I think next
time i'm going to use broccoli for broccoli cheese soup!!! It was excellent! I was really excited about it!
Caramel
Apple Salad (Courtesy of 200+ Board - don't know original poster, I got it from TessTX)
4 medium or large
apples
1 large can crushed pineapple in it's own juice
1 small box SF/FF Butterscotch pudding, dry
1 small tub FF
Cool Whip, thawed
Core the apples and cut into bite-size pieces, leaving skins on for color and fiber benefit. Pour
can of pineapple, juice included, over apples. Stir in dry pudding mix. Fold in thawd Cool Whip. Chill and enjoy.
This
makes about 8 cups of salad. 1 cup=2 points I also count 1 cup as a serving of fruit.
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