FROM THE KITCHEN OF:

NAVYWIFEARMYMOM

RECIPE NAME:

Broccoli-Cheese Stuffed Potatoes    5 points each

QUANTITY/SERVINGS:

6

BAKE/COOK (time and temperature):

See Preparation

Date:

19 Aug 2002

Time:

13:56:54

INGREDIENTS:

cheese, potatoes, side dishes, vegetables

6 8 oz baking potatoes

4 oz Neufchatel cheese; about 1/2 cup 

1/3 cup skim milk 

1/4 cup blue cheese; crumbled 

2 lg egg whites 

1 cup chopped broccoli; 

cooked 1/4 cup green onion; sliced 

2 tablespoon grated parmesan cheese 

2 tablespoon dry bread crumbs 

2 teaspoon stick margarine; melted

PREPARATION:

Preheat oven to 400. Bake potatoes at 400 for 45 minutes or until done. Let cool slightly. Cut a 1/4 inch thick slice from the top of each potato and discard. Carefully scoop out pulp, leaving shells intact. Set shells aside. Reduce oven temperature to 350.

Place potato pulp in a large bowl and mash. Add Neufchatel cheese, milk, and blue cheese. Beat at medium speed with electric mixer 2 minutes or until smooth. Add egg whites; beat at medium speed until smooth. Stir in broccoli and green onions. Stuff shells with potato mixture.

Combine parmesan cheese, breadcrumbs and margarine; sprinkle mixture evenly over tops of potatoes. Place potatoes on a baking sheet and bake at 350 for 25 minutes or until thoroughly heated.

SERVING SUGGESTIONS:

I used feta cheese with basil and sun-dried tomatoes instead of blue cheese

*DELICIOUS! Husband Seal of Approval *

Nutrition Information: Per Serving: 249 calories; 10.4 g protein; 7.9 g fat; 35.5 g carbohydrate; 3.8 g fiber; 20 mg cholesterol; 2.6 mg iron; 249 mg. sodium; 122 mg calcium Exchanges: 2 1/2 starch; 1 fat

FROM THE KITCHEN OF:

LINDA60103

RECIPE NAME:

Dilled Broccoli & Carrots     0 points

QUANTITY/SERVINGS:

2

BAKE/COOK (time and temperature):

 

Date:

28 Aug 2002

Time:

01:40:24

INGREDIENTS:

1/2 cup thinly sliced onions

1/2 cup thinly sliced carrots

2 cups broccoli florets (small)

3 T fresh dill, chopped

freshly ground pepper to taste

PREPARATION:

Combine onions, carrots and 2 T water in a glass 3-quart casserole dish. Cover with lid and microwave on high for 2 minutes or until onion is tender. Stir in broccoli and dill. Cover and microwave 3 minutes or until veggies are tender but crisp. Let stand 1 minute and season to taste.

SERVING SUGGESTIONS:

FROM THE KITCHEN OF:

pilotpam

RECIPE NAME:

Tropical Spaghetti Squash   1 Point

QUANTITY/SERVINGS:

2

BAKE/COOK (time and temperature):

 

Date:

28 Aug 2002

Time:

17:58:03

INGREDIENTS:

2 cup(s) cooked spaghetti squash 

1/2 tbsp reduced-calorie margarine 

1 cup canned pineapple, packed in juice 

1/2 medium green pepper 

1/8 tsp ground nutmeg

PREPARATION:

Drain the pineapple. Finely chop the green pepper. Can add some red bell pepper for color also. Put hot spaghetti squash in a bowl and toss it with the margarine. Add the pineapple and the green pepper and mix. Sprinkle a little nutmeg on top.

SERVING SUGGESTIONS:

I usually put this in the refrigerator and eat it cold. Great for lunch boxes.

FROM THE KITCHEN OF:

nancyps

RECIPE NAME AND POINT VALUE:

LOW POINTS BEAN          1 pt per 1/2 cup

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

Approximately 1 hour

Date:

13 Sep 2002

Time:

14:25:54

INGREDIENTS:

a few cloves of garlic (or a tsp of the chopped stuff in a jar) 

1 chopped onion 

6 cans small white beans (seasoned) about the size of a soup can (a little bigger) 

3 cans chopped tomatoes (the same size).

PREPARATION:

In a big bean pot, sauté garlic and onion. Add the 6 cans small white beans and the three cans chopped tomatoes Get it cooking without sticking to the bottom and simmer for an hour or so.

SERVING SUGGESTIONS:

This evolved from a very difficult recipe in a fancy Italian cook book. According to my calculations 1/2 Cup is only 1 point. They are delicious.

FROM THE KITCHEN OF:

delilinda 

RECIPE NAME AND POINT VALUE:

Cabbage Unrolls in a Crock Pot

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

15 Sep 2002

Time:

23:31:25

INGREDIENTS:

8 oz. cooked extra lean ground beef

3/4 c. chopped onions

2 c. tomato sauce

1 tsp. salt

1 tsp. black pepper

6 c. cabbage (shredded)

6 c. water

1/2 c. uncooked white rice.

PREPARATION:

Cook and drain beef. In a large pot add all ingredients except the rice. Simmer for 5 minutes. Add rice, cover and cook until thick and cabbage is done but not mushy.

SERVING SUGGESTIONS:

FROM THE KITCHEN OF:

HRD2126

RECIPE NAME AND POINT VALUE:

SWEET & SOUR RED CABBAGE         1 cup - 0 points

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

approx. 1 hour

Date:

17 Sep 2002

Time:

23:01:34

INGREDIENTS:

6 cups chopped red cabbage

1/4 tsp. ground cloves

1/2 medium onion, chopped

1/2 cup boiling water

1 tart apple

1/4 cup wine vinegar

1/4 cup Sugar Twin brown sugar replacement

PREPARATION:

In pot on stove, add cabbage, cloves and boiling water. Cover and simmer for 15 minutes. Core apple, but do not pare. Slice thinly. Add to cabbage and continue simmering for 30 minutes. If necessary add more water. Stir in vinegar and brown sugar replacement. Simmer another 15 minutes. Turn into serving dish. Spray lightly with butter spray and mix.

SERVING SUGGESTIONS:

Serving size: 1/2 to 1 cup = 0 points.

P.S. I like to prepare this early in the day. Refrigerate and reheat. Also is good cold.

:-) Judy

FROM THE KITCHEN OF:

BECKIDID

RECIPE NAME AND POINT VALUE:

Spinach Wraps 4 pt per serving

QUANTITY/SERVINGS:

2

BAKE/COOK (time and temperature):

Estimated prep time: under 30 minutes

Date:

27 Sep 2002

Time:

04:20:14

INGREDIENTS:

- - Olive oil cooking spray 

1 cup (3 oz/90 g) sliced mushrooms 

1/2 cup (2 oz60 g) sliced red onions 

1 clove garlic, minced 

2 ounces (60 g) fresh spinach, stemmed and washed (about 2 cups) 

1 - pinch crushed red pepper flakes - - 

Sea salt to taste 

2 ounces (60 g) low-fat soy mozzarella, grated by hand (1/2 cup) 

2 ounces (60 g) soy pepperoni, thinly sliced 

1 - plum tomato, sliced 

2 - flatbreads or whole-wheat tortillas

PREPARATION:

Preparation - Estimated cooking time: Under 30 minutes - 

1. Preheat the broiler. 

2. Place a skillet over medium heat and coat with cooking spray. Add mushrooms, onions and garlic. Cook, stirring, for 3 minutes or until the vegetables begin to brown. Add spinach, red pepper flakes and salt. Continue cooking for 2 minutes longer, or until the spinach wilts. Remove the pan from the heat. 

3. Lay flatbreads on a baking sheet. Top with the vegetable mixture, sliced tomatoes, pepperoni and mozzarella. Broil for 2 minutes. Carefully lift each flatbread from the baking sheet and roll tightly. Flatbreads will be slightly crisp. Serve immediately.

SERVING SUGGESTIONS:

I think by buying FF tortillas or FF pita, the points may be lowered. I would also use boneless chicken breasts instead of pepperoni. 

Becki

FROM THE KITCHEN OF:

fernanda121

RECIPE NAME AND POINT VALUE:

VEGETABLE CHEESE PIE 4 pts per serving

QUANTITY/SERVINGS:

4

BAKE/COOK (time and temperature):

350 degrees for approx 45 min

Date:

28 Sep 2002

Time:

00:36:37

INGREDIENTS:

4 1/2 cups shredded hash potatoes (thawed)

4 oz. shredded reduced fat cheddar cheese 

1/4 cup chopped green pepper 

1/4 cup chopped tomato 

3 T chopped onion 

3/4 cup skim milk 

3/4 cup egg substitute 

salt & pepper to taste

PREPARATION:

Mix all ingredients and put in a 9" pie plate sprayed with Pam. Bake uncovered @350 for 45 minutes or until a knife comes out clean.

SERVING SUGGESTIONS:

4 servings @ 4 pts. each. This is really easy and filling and for 8 pts. you can have half of the pie! 

Fernanda

FROM THE KITCHEN OF:

BECKIDID

RECIPE NAME AND POINT VALUE:

Sweet Potato and Pineapple Gratin
2 points per serving

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

Over 60 minutes

Date:

04 Nov 2002

Time:

 

INGREDIENTS:

- - No-stick cooking spray
2 8-ounce (240-g) cans unsweetened crushed pineapple, undrained
2 tablespoons honey
1/2 teaspoon sea salt
12 - fat-free graham cracker squares
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 - medium-large sweet potatoes (about 1 1/4 pounds/600 g), peeled and very thinly sliced

PREPARATION:

1.   Preheat the oven to 375 degrees F (190 degrees C). Spray a 1 1/2-quart (1 1/2-liter) baking dish with cooking spray.
2.  Drain pineapple, reserving pineapple and 1/2 cup (4 fl oz/120 ml) juice separately. Add honey and salt to juice and stir well.
3.  In a food processor, combine graham crackers, brown sugar, cinnamon and ginger. Process to crumbs.
4.  Arrange half the sweet potatoes in the prepared baking dish. Top with half of the graham cracker crumb mixture. Stir juice mixture and drizzle half of it over the crumbs. Cover with the remaining sweet potatoes, followed by the pineapple. Drizzle the remaining juice mixture over pineapple.
5.  Cover tightly with aluminum foil and bake for 45 minutes. Uncover, sprinkle with remaining graham cracker crumbs and bake for 10 minutes longer.

SERVING SUGGESTIONS:

A fresh interpretation of a Thanksgiving standard. If you expect a large crowd, the recipe can be easily doubled and baked in a lasagna pan.

Nutritional Analysis: 2 points per serving
Number of Servings: 6 servings
Per Serving
Calories 132 Carbohydrate 33 g
Fat 0.3 g Fiber 1.9 g
Protein 1 g Saturated fat 0 g
Sodium 227 mg

FROM THE KITCHEN OF:

BIGCAT5

 

RECIPE NAME AND POINT VALUE:

Mexican Corn Pie 5 pt per serving

 

QUANTITY/SERVINGS:

4

BAKE/COOK (time and temperature):

 

Date:

12 Nov 2002

Time:

11:07:48

INGREDIENTS:

4 large eggs

1 cup cream-style corn 

4 oz low-fat cheddar or Colby cheese 

1/2 cup canned yellow corn 

1/4 cup plain fat-free yogurt 

1 oz uncooked cornmeal 

3 oz Old El Paso Peeled Chopped Green Chilies 

1/4 tsp table salt 

1/8 tsp Worcestershire sauce

PREPARATION:

Preheat oven to 350. In a large bowl beat eggs, add remaining ingredients and mix well. Pour mixture into a 10-inch pie plate that has been sprayed with nonstick cooking spray. Bake 1 hour or until a toothpick comes out clean.

SERVING SUGGESTIONS:

This makes four servings at 5 points each. I have not made it in a while (since I found it stuffed in the back of my cupboard) but I remember it as being very good. I always added the entire can of green chili's. When I served it I put sour cream and black olives on top. Cathy