Recipes

These are some recipes I had on my old site. I'm going to keep adding to this list.

Taco Soup
1 can fat free cream of chicken
1 can Rotel
2 oz. 2% Velveeta cheese
4 corn tortillas OR 1 serving whole wheat elbow noodles.
2 servings ground turkey
taco seasoning to taste
1 can corn
1 can chicken broth
onion (optional)

Cook ground turkey with taco seasoning and diced onion to taste. When done, drain if necessary. Add all ingredients. Cook until melted together.

This comes out to around 10 pts for half the pot depending on the nutrional info. on the items you use.


Enchiladas
1 serving of cooked ground turkey w/ taco seasoning
4 corn tortillas
2 tbs. white cheese dip
1 tbs. salsa
1/2 can enchilada sauce
1 slice fat free cheese
some water

Spray baking dish with cooking spray. Pour a little enchilada sauce on the bottom of the pan. Mix turkey meat with cheese and salsa. Place in tortillas and roll up. Pour enchilada sauce over the top to cover. Sprinkle with water because I've found the enchilada sauce dries up in the oven. I might cook mine with foil over the top next time but haven't tried that yet. Top with fat free cheese. Bake at 350 until cheese melts.

Tuna Casserole
Serves 3 for 8 points each
1 can drained tuna
4 servings whole grain pasta (about 6 points worth)
1/2 can reduced fat cream of chicken soup
4 oz. 2% velveta cheese
2 tbs. fat free sour cream
1/4 c. milk
42 light fat free pringles sour cream and onion (If you haven't tried these, get some now! You can have 14 for 1 point! Awesome!)

Cook pasta until done. Drain and return to pot. Add all ingredients except chips. Stir and warm until well mixed. You may need to add a little more water or milk if sauce becomes too thick. Now you have two options
Option 1: Serve it up and top with crumbled chips. Each person gets fourteen chips. I did this after I had it on the individual plates, so everyone got exactly 14 chips which is one serving.
Option 2: Pour into baking pan. Top with crumbled chips. Bake for 30 minutes at 350. I did not do this option because I was hungry!
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Very Simple Pizza Toast

1-2 slices of bread
few spoon fulls of tomato sauce
1-2 slices of cheese or shredded cheese

Toast the bread until lightly browned. Spoon the tomato sauce on the bread. Top with cheese. Microwave until cheese melts. You can also use tortillas or English muffins as the crust. You can also top it with pizza toppings and make more of a meal out of it, but I normally eat it for a snack.

Lowfat Alfredo Sauce

1 slice Laughing Cow swiss cheese lite

2 Tbs. FF sour cream

2 Tbs. FF parm. cheese

Heat in saucepan on low heat until melted. Stir frequently. Add water or skim milk if the sauce thickens too much.

Serves 1 person for about 1 point depending upon calories in the products you use.
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Vegetable Soup
3 cans tomato juice

2 cans stewed tomatoes (not drained)

2 cans drained vegall

1 can drained corn (You can add another if you have some extra points.)

fresh onion or onion flakes as you like

ground beef/ground turkey- (Today, we used half and half of each. It ended up being 6 points for the meat, and the only other ingredient you have to count is the corn. This recipe ended up making two huge servings at 8 points a piece. Most of my weight problem is I love the feeling of being full. This soup definitely accomplishes this but in a healthy low point way.)

Brown the meat in a soup pot. Cook with onions if you like. Drain the meat, and return the meat to the pot. Add other ingredients. Simmer until all ingredients are warm. Do not let the soup come to a full boil. My mom says it changes the taste. Add garlic salt and other seasoning to taste.

8 points for two servings (Add more or less points according to how much meat and corn you use.)
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Cheesy Corn Chowder
This is an old family recipe that I modified to make more diet friendly. It can be modified easily as you like. It’s a very filling and comforting soup.

1 can corn

1 can 98% FF cream of chicken

2 cans chicken broth

1-2 chicken breasts

1/2 cup 2% shredded cheese

fresh onion or onion flakes-I normally don’t measure. I just add a little.

Add water depending on how thin/creamy you like your soup to be.

Season chicken breasts with salt, pepper, garlic salt, or whatever you usually use for chicken. Boil in chicken broth. Add a little water if you want a thinner soup. Once chicken is done, add drained corn, cheese, and FF cream of chicken. Simmer on medium heat until everything is all melted and mixed. Be sure to stir occassionaly, so your cheese doesn’t stick to the bottom of your pan. The longer you simmer, the tastier the soup.

This soup serves two people for about 9 points if you make it with the above ingredients. To split it up, I just make sure I spoon the same amount into two bowls. It normally makes a huge bowl for each of us. Just add more points if you add more chicken, corn, or cheese.

*You can add more corn or chicken if you have some extra points.

*Sometimes I use 2% velveeta. I normally just use cheese for what I have points for. You really can’t have too much cheese in this recipe. Fat free cheese will not work in this soup as it will not melt and you end up with random cheese clumps.

*This is a high sodium recipe. You might want to get lower sodium versions of corn and broth if you’re watching your sodium.
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Imitation Olive Garden Soup

2 turkey Italian Sausages
2 c. fat free half and half, light whipping cream might work as well, might need to check nutritional info.
3 tbs. fat free parmesan cheese
several stalks of kale chopped into dime to quarter size pieces
red potatoes chopped in quarter pieces
1-2 cans chicken broth
garlic salt, onion powder, greek seasoning, pepper to taste

Cook Italian sausage according to package directions. Pour chicken broth and half and half into large soup pot and heat to medium while you're chopping the veggies and cooking the sausage. Add kale, potatoes, parmesan cheese, and Italian sausage. Season however you like. I tasted it as I went. The half and half almost has a sweet taste that I had to work to counteract with garlic. Simmer until potatoes are done. This is another one of those that the longer you simmer, the tastier it gets.

My mom came over, so we all split the soup three ways. For a rather large bowl, we figured it to be about 8 points. If you've got some extra points, you might want to stick an extra sausage in because that was the best part.
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The following are some recipes I used to make a holiday dinner for my family.

Sweet Potatoes

3-4 sweet potatoes- Boil until tender and allow to cool.

1/2 cup egg beaters

1/2 cup milk

1/4 c. sugar

3/4 c. splenda

1/4 c. brown sugar

1 tbs. vanilla

1 tbs. light butter

Topping

2 tbs. light butter melted

1 c. chopped pecans

1/4 c. splenda

1/2 c. brown sugar

Mash sweet potatoes until fairly smooth, and add all ingredients. Make sure sweet potatoes have cooled before you add the eggs. Bake for 2o minutes at 350. Mix all topping ingredients. If too dry, spray with a little spray butter or cooking spray. Add more melted butter if you need to. Spread topping on potatoes. Bake for 15 more minutes.
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Green Bean Casserole (I’m sure this is the recipe everyone uses.)

2 cans French style green beans

1/2 c. fat free sour cream

1 can reduced fat cream of mushroom

1/2 c. skim milk

Topping- a little reduced fat cheese and some fried onion crispies

Mix all ingredients. Sprinkle with topping ingredients to suit your tast. Bake at 350 until crispy on top. (about 30 minutes)

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Hashbrown Casserole

1 package hashbrowns

1 can reduced fat cream of mushroom

1 can reduced fat cream of chicken

1 c. fat free sour cream

1/2 c. water

reduced fat cheese to sprinkle on top

Mix all ingredients. Put in rectangular pan. Sprinkle cheese on top. Bake at 350 for about 30 minutes or until crispy on top.

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Fruit salad

2 cans mandarin oranges

2 cans pineapple tidbits in its own juice

1-2 boxes of white chocolate, banana, vanilla, or cheesecake sugarfree instant pudding- add depending upon the flavor and thickness you would like.

Pour just the juice from the fruit into the bowl. Add pudding. (Do not follow directions on pudding box.) Mix completely. Add the rest of the fruit. Refrigerate for about an hour. I make this often for a snack, and my shortcut is to keep the cans of fruit in the refrigerator, so I don’t have to refrigerate as long. This snack is really even good without refrigerating, but it does taste the best.

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Double layer pudding pie

1 c. Fiber One caramel or regular cereal

1 pkg. sugar free chocolate instant pudding

1 pkg. sugar free vanilla instant pudding

2-3 egg whites

handful of chocolate chips

1/8 tsp. cream of tartar

3 tbs. sugar

spray butter

2 tbs. splenda

Put the cereal in a plastic baggie- You might want to double bag. Use a cup to smash the cereal into little pieces. Spray with butter and stir until quite moist. Sprinkle in 2 tbs. of splenda. Mix well. Pour into pie pan. Make both kinds of pudding in separate bowls. Follow pkg. directions for making a pudding pie. Pour vanilla pie into pie crust. Refrigerate the pie and the chocolate pudding for about 15 minutes. You want to allow the pudding the harden a little, so the puddings don’t get mixed in. Add the chocolate pudding, and be careful not to mix the two puddings or you’ll ruin the color contrast. (Yes, I like my food to be pretty!) Allow pie to refrigerate while you make the meringue topping. On low speed, beat 3 egg whites. Add 1/8 tsp. cream of tartar when eggs have become frothy. Slowly sprinkle in a little of the sugar at a time. Crank up the speed to high. Add vanilla. Continue beating until you achieve stiff peaks. Top pie and sprinkle with a few chocolate chips to make it pretty. Keep refrigerated until you serve.