Sunday, May 20, 2007

Taco Spaghetti

5 ounces whole wheat spaghetti
1 pound lean ground turkey
3/4 cup water
1/2 of 1 1/4-ounce envelope taco seasoning mix (2 tablespoons)
1 (11-ounce) can whole kernel corn, drained
1 cup shredded fat-free cheddar cheese (4 ounces)
1/2 cup tomato-based salsa

6 cups shredded lettuce
36 light tortilla chips, broken
1 medium tomato, cut into wedges
  1. Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; rinse with cold water and drain again.
  2. In a 12-inch skillet cook ground turkey until brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.
  3. Stir in cooked pasta, corn, half of the shredded cheese, and the salsa.
  4. Transfer mixture to a lightly greased 2-quart round casserole dish. Cover and bake in a 350*F (175*C) oven for 15 to 20 minutes or until heated through. Sprinkle with the remaining cheese.
  5. Serve topped with lettuce, tortilla chips and tomato wedges.

Makes 6 servings, 7 pts. each

Monday, May 14, 2007

Smothered Chicken with Pierogies

Serves: 4

Review this recipe or Read Reviews

recipe ingredients
1 dozen frozen potato and cheddar cheese pierogies
1 can (10 ¾ oz) lowfat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained
1 cup frozen peas
2 cups cubed or shredded cooked chicken

recipe directions
Preheat oven to 350*. Spray a 2 quart casserole with nonstick coating.

Thaw pierogies in boiling water for 5 minutes, drain and place in the casserole dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.

Serves: 4 - 7 points per serving

Sunday, May 6, 2007

3FC Macaroni and Cheese

I made this tonight (5/7) and it was horrible! The sauce tasted great before I mixed it with the macaroni, but when it was done, it had soaked in and congealed into gritty little pieces with absolutely no flavor at all! It was very filling, but almost completely tasteless. Definitely won't be making it again!

Serves: 6; 5 points per serving
Review this recipe or Read Reviews

recipe ingredients
8 oz elbow macaroni, dry
1 Tbsp. all-purpose flour
1 cup skim milk
4 oz. reduced fat cheddar cheese
2 tsp. dijon mustard
1/4 tsp. black pepper
1 1/2 cups nonfat cottage cheese
3 Tbsp. dry bread crumbs
1 tsp. vegetable oil
3 Tbsp. parmesan cheese

recipe directions
Preheat oven to 375*F. Spray a 2 quart baking dish with nonstick cooking spray and set aside. In a large pot, cook macaroni according to package directions, till just tender. Drain and rinse with cold water; set aside. Meanwhile, in a small bowl, whisk together flour and 2 tablespoons of the milk. In large saucepan, heat remaining milk until steaming. Gradually whisk a little hot water into bowl with milk flour mixture, then whisk this mixture back into pan with hot milk. Stir over medium heat about 1 minute, or until mixture comes to a boil and thickens. Remove from heat. Stir in cheddar cheese, mustard, black pepper and cayenne; set aside. In a food processor or blender, puree cottage cheese until very smooth. Stir into sauce. Stir in the macaroni. Spoon mixture into prepared baking dish. In a small bowl, stir together bread crumbs and oil until well mixed. Stir in parmesan cheese. Sprinkle over top of macaroni and cheese. Bake 40 to 45 minutes or until browned and bubbly.

Serves: 6 - Nutrition Information Per Serving
caloriestotal fatsat fatproteinfibersodiumcarbsww pts

Zesty Cheese Ravioli

1/2 cup water
1 (14.5 oz) can of diced tomatoes, undrained
1 garlic clove minced
1 (9 oz) package of fresh cheese ravioli (like Buitoni)
2 cups chopped fresh spinach
1/8 tsp sugar
Black pepper to tast
1 Tbsp of parmesean cheese


Combine the 1st 3 ingredients in a large saucepan and bring to a boil. Add ravioli, cover and cook 5 minutes, stirring occasionally.
Uncover and cook an additional 5 minutes, stirring occasionally.
Stir in spinach, sugar, and pepper. cover and cook 2 minutes stirring occasionally.
Remove from heat, let stand covered for 5 minutes. Top with cheese.

Yield: 2 servings (svg size = 2 cups)

WW Points: 6

Cal: 296 Fat: 7.3 Fiber 6.2

Caramel Apple Pork Chops

POINTS® Value: 5
Servings: 4


2 Tablespoons Brown Sugar Twin
1-2 Packets Splenda (optional)
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1 Tablespoon Fat Free Margarine Spread
2 Cups Peeled and Chopped Apples
4 (4 oz.) Pork Loin Center Loin Chops
Salt and Pepper to taste
2 Tablespoon Chopped Pecans


In a small bowl, combine the brown sugar twin, Splenda, cinnamon and nutmeg. Spray a large skillet with non-stick cooking spray. Add margarine to the skillet along with the sugar mixture and apples. Cook over medium heat until the apples are tender and the sauce has thickened. Remove to a bowl and cover to keep warm. Season the pork chops with salt and pepper and cook over medium-high heat for 5 to 6 minutes, turning occasionally, or until no longer pink inside. Place each pork chop onto a plate and divide the apple mixture evenly on top of each chop. Sprinkle each pork chop with 1/2 tablespoon of chopped pecans and serve.

Serves: 4
Per Serving: 226 Calories; 12g Fat (43.8% calories from fat); 24g Protein; 11g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 375mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat.

Easy Chicken Bake

1 serving: 5 Points
Makes: 6 servings

1 pkg. (6oz) Stove Top Lower Sodium Stuffing Mix for Chicken, divided
1-1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) 98% fat-free Campbell's Cream of Chicken condensed soup
1/3 cup fat-free sour cream
1 bag (16oz.) frozen mixed vegetables, thawed, drained
1 cup hot water


1. PREHEAT oven to 400*F. Sprinkle 1/2 cup of the dry stuffing mix evenly onto bottom of 13x9-inch baking dish; top with chicken. Mix soup, sour cream and vegetables; spoon over chicken. Set aside.

2. ADD hot water to remaining stuffing mix; stir just until moistened. Spoon over vegetable mixture.

3. BAKE 30 min. or until chicken is cooked through (170*F.)

Fiber Muffins

1 serving: 1 Point

POINTS® Value | 1
Servings | 15


2 cup Kellogg's Original All-Bran
1 cup fat-free skim milk
3/4 cup canned pumpkin
2 tsp pumpkin pie spice
1/4 cup Egg Beaters Egg Beaters
1/2 cup packed brown sugar
1 1/4 cup all-purpose flour
1 Tbsp baking powder
1 tsp table salt
1/4 cup raisins


Mix cereal and milk; let rest 5 minutes. Add pumpkin,spice and brown sugar. Stir. Add flour, salt and baking powder. Mix together. Spray muffin tin with cooking spray. Bake at 350 for 18-20 minutes or until toothpick comes out clean

Crusty Ham and Cheese Sandwiches

1 serving: 5 Points

POINTS® Value | 5
Servings | 5


1 (11 oz.) Can Pillsbury Crusty French Loaf
30 Slices Hillshire Farm Deli Select Ham
5 Slices Fat Free Swiss Cheese
Lettuce, Onion, Tomato, etc.


Preheat the oven to 350 degrees. Spray a cookie sheet with non-stick cooking spray. Open the french loaf and divide it into 5 pieces (2.2 oz. each). Using your finger tips, stretch each piece of dough into a rectangle and flatten slightly. Bake for 20-24 minutes or until deep golden brown. Allow to cool slightly.

Cut each roll horizontally in half so that you have a top and a bottom. Fold each slice of ham in half and place 6 slices on the bottom half of each roll. Cut each slice of cheese in half and place 2 halves on top of each stack of ham. Make sure you don't have any ham or cheese hanging over the edges. Place the top half of each roll on top of the cheese.

Place each sandwich on a sheet of foil and seal all of the edges tightly. Place the foil wrapped sandwiches back onto the cookie sheet and bake until hot throughout (approx. 20 minutes).

Top with your favorite zero point toppings such as lettuce, onion and tomato.

Per serving: 241 Calories; 4g Fat (13.4% calories from fat); 20g Protein; 31g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 1332mg Sodium

Creamed Chipped Beef

1 serving: 2 Points

POINTS® Value | 2
Servings | 8 (1/2 cup each)


2 (5 oz.) Packages Sliced Dried Beef
4 Cups Fat Free Milk
3/4 Cup Flour
1/4 Cup Fat Free Margarine
1/2 teaspoon Pepper


Chop dried beef into small bite-size pieces. Pour milk into a large saucepan and add the flour. Whisk until flour is dissolved. Add margarine and pepper, and then cook over medium heat until hot.

Add dried beef and stir constantly until mixture becomes thick and smooth. Serve over toasted bread or biscuits for additional points.

Per serving: 117 Calories; 1g Fat (8.1% calories from fat); 11g Protein; 16g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 720mg Sodium.

Meatloaf Muffins

1 serving: 4 Points

POINTS® Value | 4
Servings | 12


1 Pound Extra Lean Ground Beef
4 oz. Zucchini, unpeeled and shredded
1 Egg
1 Cup Ore Ida Hash Browns, frozen
1/2 Cup Fat Free Shredded Cheddar Cheese
1/2 Package (3 oz.) Kraft Stove Top Seasoned Stuffing Mix
1/4 Cup Reduced Fat Parmesan Cheese
1/2 teaspoon Minced Garlic
1 teaspoon Worcestershire Sauce
1/4 Cup Ketchup
1/4 Cup Onion, chopped


Preheat the oven to 350 degrees. Mix all ingredients together. Divide evenly into 12 muffin tins (I used a 1/3 measuring cup to divide the mixture).

Bake 30-40 minutes or until done. These would be good as hamburgers also. Instead of placing the mixture into muffin tins, Make 12 hamburger patties, then grill or bake.

Per serving: 163 Calories; 8g Fat (44.5% calories from fat); 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 291mg Sodium.

Cola Chicken

1 serving: 4 Points

POINTS® Value | 4
Servings | 5


20 oz. Skinless, Boneless Chicken Breasts
1 Cup Ketchup
1 (12 oz.) Can of Diet Cola


Put chicken in a non-stick skillet. Pour ketchup and diet cola over the chicken. Turn heat to medium high and cook chicken for 45 minutes, stirring occasionally. Cover, reduce heat to simmer and cook another 15-20 minutes. Remove lid, and cook until sauce thickens and sticks to chicken. Sauce will taste like BBQ and the chicken is very tender.

Note: You can also make shredded BBQ chicken sandwiches with this. Simply use 2 forks and pull the chicken apart about 15 minutes before it's finished cooking. I also like to add some black pepper and diced onions to my cola chicken right when I start to cook it.

Per Serving: 184 Calories; 3g Fat (15.2% calories from fat); 26g Protein; 13g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 640mg Sodium.

Chicken Doritos Casserole

1 Serving: 6 Points


2 large skinless boneless chicken breasts- cooked (approx. 12 oz)
1 can 98% Fat free cream of mushroom soup (I used Cream of Celery b/c I don't like mushrooms )
1 can 98% Fat free cream of chicken soup
1 1/2 cups skim milk
12 oz baked Doritos- nacho cheese flavor
1 cup fat free or 2% milk grated cheddar cheese
nonstick cooking spray
*fresh mushrooms can be added (I didn't add these either )


Spray a large metal cake pan with the nonstick cooking spray. (I just used a 9 X 13" Pyrex oven dish. ) Put the Doritos in the bottom of the pan, do not crush. Cut up the chicken in bite size pieces and spread out over the Doritos

Mix together the soups and milk and pour over the Doritos and chicken. Bake for 30 minutes at 350 degrees. Take out and cover with the grated cheese, cook until the cheese melts.

Makes 8 servings @ 6 points each

Overnight Stuffed French Toast

Yield: 9 Servings
1 Serving: 4 Points
(not including syrup)


1 (16 oz.) Loaf of French Bread, cut into 20 slices
1 (8 oz.) Package Fat Free Cream Cheese, cut into 1/4" thick slices
3 Cups Egg Substitute
2 Cups Skim Milk
1 teaspoon Vanilla Extract
1/3 Cup Sugar Free Maple Syrup
1/2 teaspoon Cinnamon


1. Spray a 9X13 baking dish with non-stick cooking spray. Layer 10 slices of bread in the bottom of the baking dish (You may need to cut some to fit). Top the bread evenly with cream cheese slices, then place the remaining bread slices on top.

2. In a large bowl, wish together the egg substitute, milk, vanilla, syrup and cinnamon. Pour over the bread to evenly coat. Cover with plastic wrap and refrigerate for 8 hours or overnight.

3. Remove from the refrigerator and let stand at room temperature for 15 minutes while the oven preheats to 350 degrees. Bake for 1 hour or until liquid is absorbed and the French toast is set in the center. If the top gets too brown, lay a sheet of foil over the baking dish. Cut into 9 pieces. Serve with sugar free syrup for additional points.

Per Serving: 224 Calories
2g Fat (7.7% calories from fat)
18g Protein
32g Carbohydrate
2g Dietary Fiber
3mg Cholesterol
623mg Sodium.

Exchanges: 1 1/2 Grain (Starch); 5 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

Orange Chinese Chicken

1 serving: 5 points

Now POINTS® value of | 5
Servings | 4
Preparation Time | 14 min
Cooking Time | 9 min
Level of Difficulty | Easy


2 tsp dark sesame oil
1 pound uncooked boneless, skinless chicken breast(s), four 4-oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
15 oz Del Monte Mandarin Oranges In Light Syrup, or similar item
1/2 cup reduced-sodium chicken broth
1 Tbsp low-sodium soy sauce
2 tsp cornstarch


1. Heat oil in a large nonstick skillet over medium-high heat. Season both sides of chicken with salt and pepper; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.

2. Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

Stovetop Mac and Cheese

Because the sauce is thickened with flour, low-fat milk works well in this application.

1 1/4 cups uncooked elbow macaroni (about 6 ounces)
1 cup 1% low-fat milk
2 tablespoons all-purpose flour
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (1 1/2-ounce) slice white bread
1 tablespoon butter, melted

Cook pasta according to package directions, omitting salt and fat. Drain.

Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes.

Place bread in a food processor, and pulse 10 times or until the crumbs measure 1 1/4 cups. Heat a large nonstick skillet over medium heat. Add breadcrumbs, and cook 5 minutes or until lightly browned, stirring occasionally. Stir in melted butter; cook 2 minutes, stirring occasionally. Sprinkle breadcrumb mixture over pasta mixture.

Yield: 4 servings (serving size: 3/4 cup)

CALORIES 334(30% from fat); FAT 11g (sat 6.5g,mono 2.8g,poly 0.8g); PROTEIN 17.7g; CHOLESTEROL 30mg; CALCIUM 417mg; SODIUM 661mg; FIBER 1.7g; IRON 2.1mg; CARBOHYDRATE 40.3g

Butterscotch Blondies

We wanted just enough salt to heighten the flavor, so we opted for unsalted butter. Browning the butter deepens its flavor and, when combined with brown sugar, creates the butterscotch taste.

2 cups all-purpose flour (about 9 ounces)
2 1/2 cups firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoon unsalted butter
3/4 cup egg substitute
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Place butter in a small skillet over medium heat. Cook for 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool for 10 minutes. Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 48 squares.

Yield: 24 servings (serving size: 2 squares)

CALORIES 170(25% from fat); FAT 4.8g (sat 3g,mono 1.2g,poly 0.2g); PROTEIN 1.9g; CHOLESTEROL 13mg; CALCIUM 45mg; SODIUM 108mg; FIBER 0.3g; IRON 1.1mg; CARBOHYDRATE 30.5g

Gooey Cinnamon Rolls

servings | 10
POINTS per serving | 1

Ingredients :
7 1/2 oz Pillsbury Buttermilk Biscuit(s)
1 1/2 tsp ground cinnamon
40 Kraft Jet-Puffed Mini Marshmallows
1/4 c Splenda

Preheat oven to 400. Spray 10 wells of muffin pan with butter flavored cooking spray. Separate biscuits and flatten each into a 4 inch circle. In a small bowl combine Splenda & cinnamon. Dip each bisucit into the cinnamon/Splenda mixture. Place 4 marshmallows in the center of each biscuit. Bring edges up to form balls. Place each in a prepared muffin well seam side down. Bake for 8 to 10 minutes. Remove rolls from pan immediately & cool slightly on a wire rack.

Special Notes:
The Pillsbury Buttermilk Busicuts have to be the ones that are 50 calories/biscuit (the nutrition info says, 150 calories for a serving size of 3 biscuits.) They usually come in a package of 4 (that I've seen.) Don't use the Grands bisucits -they're not the right ones for the point value.
They also have some store brand ones that you can use - as long as they are 50 calories/biscuit.

Croque Monsieur Egg Rolls

POINTS® Value: 2
Servings: 8
Preparation Time: 10 min
Cooking Time: 16 min
Level of Difficulty: Easy
We put a new spin on the classic French combo of ham and cheese by turning it into egg rolls. Dipped into honey mustard, the rolls make a great afternoon snack.

  • 5 oz cooked lean ham, finely diced (about 1 1/4 cups)
  • 2 oz low-fat Swiss cheese, finely chopped (about 1/2 cup)
  • 1 Tbsp scallion(s), minced (green part only)
  • 8 egg roll wrapper(s)
  • 3 sprays cooking spray
  • 1/4 cup honey mustard
  • Preheat oven to 400°F.
  • Combine ham, cheese and scallion in a small bowl; mix well.
  • Place an egg roll wrapper on a flat work surface with the corners set vertically (pointing up and down – like a diamond shape). Arrange 3 slightly rounded tablespoons of filling down the center of the wrapper, leaving 1/2 inch of space at the bottom and top.
  • Fold the bottom of the wrapper to the center, over the filling. Gently, but firmly, fold the left side of the wrapper to the center and then fold in the right side. Fold the top of the wrapper down to cover filling and seal any loose ends with water; repeat with remaining ingredients.
  • Place filled wrappers on prepared baking sheet; lightly coat surface of wrappers with cooking spray. Bake until wrappers are golden brown, flipping once, about 16 minutes. Yields 1 egg roll and 1 1/2 teaspoons of honey mustard per serving.
  • Add more color and crunch to these egg rolls by adding 2 tablespoons of minced red bell pepper to the filling.

    You can substitute smoked chicken breast for the ham, if you prefer.

Bruschetta Chicken Bake

Yields: 6 Servings
1 serving: 6 Points


14 1/2 ounces diced tomatoes -- (14-1/2 oz.) undrained

2 cloves garlic -- minced
1 pkg. Stove Top Stuffing -- (6 oz.)

1/2 cup water
2 pounds boneless skinless chicken breasts -- cut into pieces
1 tsp. dried basil

1 cup mozzarella cheese, part skim milk (I made it without once, and it was fine - 4 pts./serving)


1. PREHEAT oven to 400°F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside.

2. PLACE chicken in 13x9-inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture.

3. BAKE 30 min. or until chicken is cooked through.

Laughing Cow Chicken

Points - 5
Serving Size : 4

1 pound skinless boneless chicken breast
8 slices deli-style fat free ham slices
4 wedge Laughing Cow Cheese - Regular
1/4 package Shake n Bake Pork

Preheat oven to 400 degrees.

Place each chicken breast between wax paper and pound to 1/4 inch thick.

Place 2 slices of ham and one cheese wedge on each chicken breast. Roll chicken up and secure with toothpicks.

Spray a baking dish with Pam and place chicken breast edge side down on dish. Sprinkle chicken evenly with Shake 'n Bake.

Bake at 400 for 35 to 45 minutes or until juices run clear and chicken is browned.

Source: WW Boards / Poster Unknown

Per Serving (excluding unknown items): 245 Calories; 5g Fat (21.8% calories from fat); 39g Protein; 5g Carbohydrate; 0g Dietary Fiber; 111mg Cholesterol; 1204mg Sodium. Exchanges: 5 Lean Meat.

Irish Cream Brownies

For truly fudgy treats, be sure to cook the brownies until a wooden pick inserted in the center comes out almost clean. If you wait until the pick is clean, the brownies will be overcooked. Garnish the plate with a sprig of mint.

1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup semisweet chocolate chips
1/4 cup butter
1 cup sugar
1/2 cup egg substitute
1/4 cup Baileys Irish Cream
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk. Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1 1/2 minutes or until the chocolate chips and butter melt, stirring every 30 seconds. Cool slightly. Add sugar and next 3 ingredients (through vanilla extract), stirring well with a whisk. Microwave at HIGH 1 minute or until sugar dissolves, stirring every 30 seconds. Fold in the flour mixture, stirring just until moist. Spread batter in a thin layer into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Yield: 16 servings (serving size: 1 brownie), 3 pts. each

CALORIES 145(30% from fat); FAT 4.9g (sat 3g,mono 0.9g,poly 0.2g); PROTEIN 2.5g; CHOLESTEROL 8mg; CALCIUM 8mg; SODIUM 93mg; FIBER 1.1g; IRON 0.9mg; CARBOHYDRATE 23.8g

1 point Chocolate Fudge Cookie Bites

1 sprays cooking spray, or more if needed
1/3 cup unsweetened cocoa
1/4 cup margarine, softened
3/4 cup sugar
4 oz unsweetened applesauce
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp table salt
2 Tbsp powdered sugar


  1. Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray.
  2. Place cocoa, margarine and sugar in a medium bowl; beat with an electric mixer. Add applesauce and vanilla; beat to blend. In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon.
  3. Shape batter into 48 marble-sized balls. Arrange balls 1 inch apart on cookie sheets. Bake until set, about 8 minutes. Remove from oven and allow cookies to stand for 1 minute. Remove to wire rack and cool; sprinkle with powdered sugar. (Note: Store extra cookies in freezer-safe containers or plastic bags to maintain their freshness.) Yields 1 cookie per serving.

Stove-Top Macaroni and Cheese with Roasted Tomatoes

3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk

Preheat oven to 375°.

Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375° for 30 minutes or until browned, stirring occasionally.

While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at 375° for 12 minutes or until golden, stirring frequently. Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.

Yield: 8 servings (serving size: 1 cup)

CALORIES 357(29% from fat); FAT 11.4g (sat 6.6g,mono 3.1g,poly 0.8g); PROTEIN 18.1g; CHOLESTEROL 33mg; CALCIUM 350mg; SODIUM 669mg; FIBER 2g; IRON 2.7mg; CARBOHYDRATE 45.2g

Mini Chocolate Chip Cookies

POINTS® Value | 1
Servings | 24
Preparation Time | 10 min
Cooking Time | 20 min
Level of Difficulty | Easy

desserts | These adorable cookies will satisfy your chocolate cravings without blowing your goal for the day.


2 Tbsp butter, softened
2 tsp canola oil
1/2 cup dark brown sugar
1 tsp vanilla extract
1/8 tsp table salt
1 large egg white(s)
3/4 cup all-purpose flour
3 oz semi-sweet chocolate chips, about 1/2 cup
1/4 tsp baking soda


Preheat oven to 375ºF.

Cream together butter, oil and brown sugar. Add vanilla, salt and egg white, and mix together thoroughly.

Mix together flour and baking soda. Add chocolate chips and stir to distribute evenly.

Drop rounded half-teaspoons of dough onto a nonstick baking sheet. Bake cookies for 4 to 6 minutes, then cool on a wire rack. Yields 2 cookies per serving.

1 point Chocolate Haystacks

Serving Size 1 Haystack
Points Value 1
Servings 48

1 package (11.5 oz) of Semi-sweet chocolate morsels

1 sleeve of Fiber One cereal (box comes with 2 sleeves)

Microwave chocolate chips in large microwavable bowl on 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in Fiber One until completely covered with chocolate mixture.

Drop by tablespoonfuls onto wax paper-lined tray. Refrigerate 1 hour or until firm. Store in airtight container in refrigerator or freezer.

Spinach and Artichoke Dip

3pts for 1/4 cup of dip and 6 chips

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Yield: 5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

CALORIES 148(30% from fat); FAT 5g (sat 2.9g,mono 1.5g,poly 0.5g); PROTEIN 7.7g; CHOLESTEROL 17mg; CALCIUM 164mg; SODIUM 318mg; FIBER 1.5g; IRON 0.6mg; CARBOHYDRATE 18.3g

Cooking Light, SEPTEMBER 2000

Chewy Chocolate Chip Cookies

2 pts/cookie

These were very good - taste like the "regular" choc. chip cookies you'd make from the back of the nestle chip bag. They are VERY chewy though, but the taste is dead on.

When it comes to chocolate, my biggest weakness is chocolate-chip cookies. This low-fat version of one of life's greatest pleasures comes from the combination of several recipes and lots of trial and error. My husband and I think these cookies are as tasty as the ones that are loaded with fat and calories." --CL Reader

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
2 tablespoons light butter
1 teaspoon vanilla extract
4 large egg whites (at room temperature)
1/2 cup granulated sugar
1/3 cup light-colored corn syrup
1 1/4 cups semisweet chocolate chips
Cooking spray

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt. Beat brown sugar, butter, and vanilla extract at medium speed of a mixer until well-blended (about 5 minutes).

Beat egg whites until foamy using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time; beat until soft peaks form. Add corn syrup; beat until stiff peaks form. Fold brown sugar mixture into egg white mixture. Add flour mixture; stir in chocolate chips. Drop by level tablespoons 1 inch apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until golden. Remove from oven, and let stand 5 minutes. Remove cookies from pans, and cool on wire racks. Store loosely covered.

Yield: 4 dozen (serving size: 1 cookie)

CALORIES 71(24% from fat); FAT 1.9g (sat 0.9g,mono 0.5g,poly 0.1g); PROTEIN 1.1g; CHOLESTEROL 0.8mg; CALCIUM 5mg; SODIUM 40mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 13.1g

Cooking Light, JANUARY 1998

Pumpkin Bars

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Paprika Potatoes

6 medium potatoes, peeled and wiped dry
Melted fat
½ cup crushed corn flakes
1 teaspoon paprika
1 teaspoon salt

Mix corn flakes, paprika, and salt. Brush potatoes with melted fat. Roll in corn flake mixture. Place in greased baking dish and cover with aluminum foil. Bake at 425° for 45 minutes.

Easy Cheesy Fondue

1/4 c. flour
2 c. milk
1/2 packet dried onion soup mix
1 lb. Velveeta cheese, cubed

Put flour in saucepan or fondue pot. Slowly add milk and cook over medium heat, stirring constantly until thickened. Add soup mix and stir. Slowly add cubed cheese, and stir until smooth. Cheese will need to be stirred occasionally in fondue pot to keep smooth. Serves 4.

Can be served with bread cubes, vegetables, or anything you want to eat with cheese.

**I halved the recipe, and it was more than enough for 2 people.

Honey Chicken

3 lbs. chicken breasts, cut up
1 c. honey
1/2 c. butter
1/4 c. lemon juice
1 tsp. salt

Place chicken in roasting pan. In saucepan, mix honey and butter. Heat til bubbly. Remove from heat. Stir in lemon juice and salt. Baste chicken and bake in 325~ F oven 1 - 2 hours, checking frequently after 1 hour. Baste with sauce about every half hour. Can be served over rice or eaten alone.
**This chicken goes from good to burnt VERY quickly! Be sure to watch carefully after the first hour--if the honey caramelizes, the chicken won't taste as good, and if it burns, it's ruined.

This recipe can also be made in a crockpot - I cooked it on high for 3 hours or so, but I'm sure you could do it all day on low if you wanted to.

Ripple Bars

1/2 c. butter
1 c. brown sugar
1/2 tsp. vanilla

Cream together. Add:
1 egg--beaten fluffy
3/4 c. flour
1/2 tsp. soda
1/2 tsp. salt
2 c. quick oatmeal

Reserve 1 c. dough, press remaining into greased/floured 9x13 pan.

1 c. chocolate chips
1 T. butter
1 can sweetened condensed milk
1/4 tsp. salt

Remove from heat, then add 1 tsp. vanilla. Pour over dough. Spoon remaining dough on top. Bake at 350° for 15-25 min. Watch closely, as they get hard fast.

Poke Cake

1 pkg. white cake mix
1 pkg. any flavor Jello
1 c. boiling water
1/2 c. cold water
1 container Cool Whip

Bake cake per box instructions. Cool completely, about 1 hour. Poke cake all over with fork, chopstick, or other poking device. Stir Jello and boiling water until smooth, stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with Cool Whip. Store covered in refrigerator.

Fruit Pizza

1 pkg. (20 oz.) sugar cookie dough
1 8 oz. pkg. cream cheese
¼ c. powdered sugar
1 carton whipped topping, thawed
2-3 kiwifruit, peeled and sliced
1-2 firm bananas, sliced
1 can mandarin oranges, drained
½ c. red grape halves
¼ c. sugar
¼ c. orange juice
2 T. water
1 T. lemon juice
1½ tsp. cornstarch
pinch salt

Pat cookie dough into ungreased 14-in pizza pan. Bake at 375° for 10-12 min.or until browned; cool. In a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. In a saucepan, bring sugar, orange juice, water, lemon juice, cornstarch, & salt to a boil, stirring constantly for 2 min. or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.

Grandma Leona's Popcorn Balls

About 5 qts. popcorn
1 c. corn syrup
1/2 c. sugar
1 tsp. cream of tartar

Boil to soft ball stage. Add:
2 T butter
1/4 tsp. soda
1 T vinegar

Wet hand in cold water to form balls.

Grandma Leona's Cottage Pudding

1 3/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
3/4 c. sugar
1 egg
3/4 c. milk
1 tsp. vanilla

Heat oven to 350°. Grease and flour 9 in. sq. pan. Stir flour, baking powder, salt. Add remaining ingredients, beat until smooth. Bake 25-30 min. Serve warm with sauce.


1 c. sugar
2 T cornstarch
2 c. water
1/4 c. butter
2 tsp. vanilla OR 2 T lemon juice with 2 T grated lemon rind OR 2 tsp. nutmeg

Mix cornstarch and sugar in a saucepan. Gradually stir in water. Boil 1 min., stirring constantly. Stir in butter and flavoring. Makes 2 cups.

Strawberry Pretzel Dessert

2 1/2 c. coarsely crushed pretzels
3/4 c. melted butter
3 T. sugar

Press into bottom of 9x13 pan.

1 lg. box strawberry Jello
2 c. boiling water
1 box frozen strawberries

Mix and chill for 1 hour.

1 c. sugar
8 oz. cream cheese
8 oz. carton Cool Whip

Mix and spread over crust. Pour Jello mix over top. Chill 4 hours before serving.

Grandma Darlene's Rhubarb Crunch

6 c. diced rhubarb
2 c. sugar
6 T. flour

Mix and put in bottom of pan.

1 c. brown sugar
1 1/2 c. flour
1/2 c. shortening
1 c. oatmeal
1/2 c. butter

Mix and put on top of rhubarb mix. Bake at 350° for 40 min.

Butter Horn Rolls

3/4 c. milk (scalded)
1/2 c. sugar
1 tsp. salt
1/2 c. butter or margarine
2 pkg. dry yeast in 1/2 c. warm water
2 eggs (beaten)
4 1/4 c. flour (unsifted)

Scald milk. Pour over the sugar, salt, and margarine. Cool and add the eggs and yeast. Add 2 c. of flour and beat hard with an electric mixer. Then add the rest of the flour by hand. Grease the top, cover with foil, and refrigerate. Divide dough into thirds. Roll out in circle (12-14 inches in diameter). Spread with butter or margarine. Cut in pie-shaped pieces, 12 or 16, depending on size of circle. Roll each piece from outside to point. Seal and place on cookie sheet. Brush with melted butter and let rise. Bake about 10-12 min. in 350° oven.

Barb's Cornmeal Buns

1/2 c. cornmeal
2 c. milk
1/2 c. butter
1/2 c. sugar
2 tsp. salt
1 1/2 pkg. dry yeast
1/2 c. warm water
3 eggs, beaten
4-5 c. flour or more

Heat milk, butter, sugar, and salt in saucepan. Moisten cornmeal with cold water and slowly stir into hot milk mix. Heat until thick, stirring often. Let cool.

Dissolve yeast in warm water and a little sugar. Let it get bubbly.

Beat eggs and add to cooled mixture. Then add yeast. Let stand a few minutes. Add flour--more may be needed.

Let rise, punch down. Let rise again. Shape into buns. Let rise again. Bake at 350° for 20 min. Yield: 4 doz. buns.

**These buns are TO DIE FOR!! I love them so much that my aunt Barb even made me some to eat at our wedding reception.

Lacie's Salad

1 can pineapple rings
1 can Reddi-Whip (or other canned whipped cream)
Candy star sprinkles

Put one pineapple ring in dish. Put whipped cream on top. Garnish with sprinkles.

**This used to be one of my favorites when I was little.

Christopher and Susie's Best Favorite Salad

** Note--I made up this recipe when I was little, so I make no claims as to how good it is. I've never even made it. But Mom thought it would be funny to give it to me. **

Cool Whip

Bake for 5 min. Add cottage cheese, cream cheese, butter, and sugar. Mix well and freeze. Thaw slightly before serving.

Deb's Salad

2 boxes orange jello
2 1/2 c. boiling water
pinch of salt

Mix together and let set.

10 oz. cream cheese
1 can crushed pineapple
1/2 pt. whipping cream

Mix juice from pineapple with cream cheese. Add to Jello. Add whipping cream and pineapple.

Pink Rice Salad

1/2 c. rice (not instant)
3 c. water
1 3 oz. pkg. red Jello (I use strawberry)
1/2 c. sugar
1 can crushed pineapple
1 carton Cool Whip

Cook rice in water until tender ~20 min. Reserve extra water. Dissolve Jello in 1/2 c. rice water--can use hot water if there's not enough rice water left over. Let set until soft-set. Drain pineapple and mix with sugar, then add to Jello and mix. Fold in Cool Whip. Refrigerate until ready to serve.

Scalloped Corn

Scalloped Corn

2 cans creamed corn
1 can whole kernel corn
1 box Jiffy cornbread mix
2 eggs
1 stick butter
8 oz. sour cream

Mix together and bake at 350° for one hour.

Grandma Driscol's Hamburger Casserole

3 lbs. hamburger
3 cans tomato soup
3 c. diced mild cheddar cheese
3 c. sliced carrots
1-2 diced yellow onions
3 c. diced potatoes
3 cans whole kernel corn

Brown hamburger. Add all other ingredients in large casserole or dutch oven. Bake for 1 hour at 325°. Stir occasionally. Can add a dash of garlic or seasoning salt.

Easy Lasagna

Easy Lasagna

1 pkg. lasagna noodles
1 lg. jar Ragu Old World Style sauce
2 c. cottage cheese
1/2 lb. mozzarella cheese
2 lbs. hamburger

Brown meat and add Ragu. Layer uncooked noodles in a 9x13 pan. Add a layer of meat sauce, 1/2 of the cottage cheese, and 1/2 of the mozzarella cheese. Repeat layers ending with meat sauce. Cover pan with foil and bake 1 hr. at 350°.

Cashew Chicken

1 rotisserie chicken, torn apart (or 2 lbs. chicken of any sort)
3 carrots, cut in strips
1 can water chestnuts, diced
1 can bamboo shoots
1 c. broccoli pieces
canola or olive oil

2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons water
1 teaspoon granulated sugar

If using raw chicken, stir fry in 2 T oil until browned. Remove from wok. Stir fry vegetables, adding more oil if necessary, until tender. While veggies are cooking, mix sauce ingredients. Add chicken back to wok. Pour sauce mix over everything and stirfry until sauce thickens. Serve over rice.

**Vegetables can be changed according to your personal tastes. If using a frozen stirfry mix, 1 bag is enough.

Chicken Parmesan

2-4 chicken breasts
1 jar spaghetti sauce (I prefer Ragu)
fresh parmesan cheese
2 c. mozzarella cheese, sliced or shredded

Bake chicken breasts in a 9x13 baking dish until they're almost fully cooked. Pour spaghetti sauce over breasts, then top with cheeses. Bake until cheese is bubbly and chicken is fully cooked. Serve over pasta of your choice.

**This recipe is low-carb diet friendly if you use low-carb spaghetti sauce and either omit pasta or use low-carb pasta. I don't bread the chicken, but you can coat the breasts in breadcrumbs before baking if you prefer.


2 lbs. ground beef
2 cans chili beans
2 cans tomato soup
1 packet chili seasoning
1 tsp. brown sugar
shredded cheese

Brown ground beef and drain. In a large pot, combine beef, chili beans, tomato soup, 2 cans of water, seasoning, and sugar. Bring to a low boil. Let simmer until hot. Serve garnished with shredded cheese.

Chicken Enchiladas

1 rotisserie chicken, torn apart (can substitute 2 lbs. of chicken in any form)
2 cans red enchilada sauce
4 c. shredded cheese
8-12 flour tortillas (depends on size)

Combine chicken, 2 c. of cheese, and 1 1/2 cans sauce in a mixing bowl. Fill tortillas, wrap up, and place in a greased 9x13 baking dish. Pour rest of sauce over tortillas, and sprinkle remaining cheese over the top. Bake at 350 for 20-25 minutes or until cheese is bubbly. Can garnish with sour cream, black olives, green onions, or whatever other toppings you'd like.


I need a place to keep all my recipes together that's easy to access, so here we are. A lot of these recipes were given to me by my mom and mother-in-law, which is why the title is "Recipe Box 'o Love". Enjoy!