Pizza Hot Dish
from PirateGirl04
Ingredients
3 c. whole wheat egg noddles (7 oz)
1 (10 oz) package mushrooms, sliced
1 large orange bell pepper, cut into strips ( I left this out)
1 onion chopped
1/2 extra-lean ground beef (I used ground turkey)
1 1/2 c. reduced fat spaghetti sauce
1 (10 3/4 oz) can reduced fat condensed cream of chicken soup
3/4 c. reduced fat shredded cheddar cheese
1 (31/2 oz) package of turkey pepperoni
1/4 lb olives, pitted and sliced
2 Tbsp. reduced fat grated parmesan cheese
Directions
1. Preheat the oven to 350 F. Spray a 2 qt baking dish with nonstick spray. Cook the noodles as directed. Rinse and drain.
2. Spray a large nonstick skillet with nonstick spray. Cook the next 3 ingredients over medium-heat for 5 minutes. Add the beef and cook until browned. Add the spaghetti sauce, soup, 1/2 c cheddar cheese, adn the noodles. Spoon into the baking dish.
3. Bake until hot, about 40 mins. Top with remaining cheddar and remaining ingredients. Bake 5 mins longer.
Nutritional Information
(per 1 cup serving) 267 Cal, 8G fat, 2G sat fat, 0 G trans fat, 34 MG chol, 1064 MG sodium, 32 G carb, 4 G fiber. WW Points = 5
White Chicken Chili
from MelissaMc22
Ingredients
4 Chicken Breasts (boiled then diced)
3 cans of Chicken Broth (15oz can)
1 jar of Northern beans
2 small cans green chilis (I usually use only 1)
1 onion (I use 1/2)
2 Tbsp oregano
2 Teaspoon crushed red pepper
1 1/2 teaspoon garlic powder
Directions
Combine above and cook for 1 hour, then add 2 cups milk, turn down heat and cook for 30 more minutes.
Crockpot Mexican Cheesy Bean Soup
from little-peanut
Ingredients
2 c. chopped zuccini
1/2 c. chopped onion
1/2 c. chopped red or green pepper
1 can rotel diced tomatoes and green chillies
1 can black beans
1 can whole kernel corn
1 jar cheddar cheese pasta sauce
1 c. low sodium chicken or vegetable broth
Directions
Mix all ingredients together in crockpot. Cook on low 6-7 hours or on high 3-4 hours. Super yummy. kinda spicy. Not too cheesy.
Photo Courtesy CookingLight.com
Parmesan-Corn Bread Muffins
from spartansuzi
Ingredients
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat-free buttermilk
3 tablespoons vegetable oil
2 large egg whites, lightly beaten
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese
Directions
Preheat oven to 425°.
Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese. Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.
Yields 10 muffins (1 muffin per serving)
Nutritional Information
CALORIES 151(29% from fat); FAT 4.9g (sat 1.1g,mono 1.2g,poly 2.4g); PROTEIN 4.3g; CHOLESTEROL 2mg; CALCIUM 110mg; SODIUM 229mg; FIBER 0.6g; IRON 1mg; CARBOHYDRATE 21.9g
Photo Courtesy AllRecipes.com
Goat Cheese & Arugula over Penne
from curlypie1
Ingredients
5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta
Directions
1. Cook pasta in a large pot of boiling salted water until al dente.
2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
3. Drain pasta, and toss with goat cheese mixture.
Photo Courtesy CookingLight.com
Chipotle Barbeque Burgers with Slaw
from laura_lou
Ingredients
1/2 cup dry breadcrumbs
2 tablespoons barbecue sauce
1 tablespoon chopped chipotle chiles, canned in adobo sauce
1 teaspoon bottled minced garlic
1 pound lean ground beef
1 large egg
Cooking spray
2 cups cabbage-and-carrot coleslaw
1 tablespoon reduced-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon sugar
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (1 1/2-ounce) hamburger buns
Directions
1. Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.
3. Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.
Yield
4 servings (serving size: 1 burger)
Nutritional Information
CALORIES 358(23% from fat); FAT 9.1g (sat 3g,mono 2.7g,poly 1.9g); PROTEIN 32.1g; CHOLESTEROL 115mg; CALCIUM 112mg; SODIUM 609mg; FIBER 2.6g; IRON 4.3mg; CARBOHYDRATE 36.3g
Pepperoni Pinwheels
from ML*
Ingredients
1 package of pepperoni (~16 oz)
1 egg (separated by white and yolk)
2 packages of pillsbury crescent rolls
1 cup mozarella cheese
basil to taste
Directions
1. In a small bowl, combine diced pepperoni, egg yolk, mozarella, and basil. Separate crescent dough into four rectangles; seal perforations.
2. Spread cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices.
3. Brush with egg whites and bake 350 until golden brown
Potato Mushroom Chowder
from dureem
Ingredients
1 cup chopped onion
4 tbsp butter or margarine
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups vegetable broth
1 pound fresh baby bella mushrooms sliced
1/2 chopped celery
4 potatoes peeled and diced
1 cup half and half
Directions
1. In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add vegetable broth, stirring constantly.
2. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery and potatoes. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream; heat through.
Photo Courtesy bhg.com
Cheese Rolls
from jlh72880
Ingredients
1 cup warm water (105 to 115 degrees F.)
1 pkg. active dry yeast
1/4 cup sugar
1 egg
1/4 cup shortening
3- 1/4 to 3-1/2 cups all-purpose flour
1 tsp. salt
2 cups shredded cheddar cheese
1/4 cup finely chopped onion
1/4 cup snipped fresh chives
1 tsp. garlic salt
Directions
1. In a large mixing bowl combine water and yeast; stir until yeast is dissolved. Stir in sugar. Add egg, shortening, 1 cup of the flour, and salt. Beat on low speed of electric mixer until combined. Beat on medium speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to made a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
2. Punch dough down; turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 9x9x2-inch baking pan. In a medium bowl combine cheese, onion, chives, and garlic salt. Roll dough to a 15×12-inch rectangle. Sprinkle cheese mixture over dough rectangle. Roll up starting from long side. Seal seam. Slice into 9 pieces. Place cut sides down in prepared pan. Cover and let rise 40 minutes or until almost doubled.
3. Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until tops are golden. Cool in pan on wire rack 10 minutes. Remove from pan. Cool about 20 minutes more before serving. Makes 9 rolls.
Photo Courtesy Elise.com Simply Recipes
Pesto Recipe
from kristinleigh
Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Directions
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup (can freeze in ice cube tray if not using within a few days)
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