Cream the salad dressing and cream cheese together.
Add the remaining ingredients and chill.
Serve on fat-free crackers. Yields 2 cups; 16 (1/8 cup) servings.
nd chill.
Line 4 salad plates with shredded lettuce. Place
Just mix it all together with a hand blender! There is no need to soften the cream cheese,.
because the fat-free version is a lot softer than regular (but still tastes pretty good).
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1 tbs at a time), fat free plain yogurt, vanilla and butter
Cook macaroni according to box. Chop green onions, greens and all.
Chop tomatoes.
Mix green onions, tomatoes, Salad Supreme and fat-free Italian dressing together.
Stir in cooked macaroni. Refrigerate. Stays nice for a few days.
Quick and easy.
br>Meanwhile, assemble your tossed salad with a variety of washed
Prepare cake mix according to directions.
Wash and slice strawberries and add yogurt.
Mix well.
Place a slice of cake on plate; top with strawberry yogurt mix and add fat-free whipped cream if you desire.
Light and fresh!
Spray each of 3 skillets with cooking spray.
Sautee the turkey throroughly. (More effort is required stirring/separating ground-turkey \"crumbles\" than with high-fat, slippery ground beef.).
Lower heat. Pour off all drippings.
Add the crushed tomatoes, onions, and Taco Seasoning. Stir. Add kidney beans, stir again, and let simmer for 5 minutes.
Top with with diced tomatoes, shredded lettuce, sliced black olives & fat-free cheese if desired. Add 30 calories for each cheese slice.
Boil eggs, peeled and cut into half, discarding the yolk.
(I always mix the yolk in with my dog's food.
They love it.)
Peel and chunk up potatoes.
Add the egg whites, onion, pickles and mix. Add mustard and mix.
Last but not least, add the fat-free mayo. Mix. There you have it.
Old fashion potatoes minus the fat. Yields 5 servings.
Has 80 calories, fat freee!!!!
Enjoy.
Put the 2 tablespoons of Fat Free Mayo and the mustard into a container and blend with a fork. Add 2 tablespoons of water and blend again.
It may seem runny at first, but just stir a little more -- the mayo, since it is fat-free, will emulsify with water instead of oil! Add more or less mustard, water or mayo until you get a consistency and flavor you like. You can certainly also make a bigger batch. I use more like 6T of mayo, 3 tsp of mustard and add water in increments until it is runny enough.
Cook macaroni in large pot of boiling water until tender, but firm. Drain in colander. Rinse with cold water. In large bowl, combine macaroni, onions, tomato, green pepper and sliced olives. Toss lightly. Add enough fat-free salad dressing. Toss lightly; salt and pepper to taste! Place in refrigerator. Chill for 30 minutes.
Cook cauliflower and drain.
Cool.
Add onions, celery and whatever you would add to make regular potato salad (if you add eggs, watch allotment and be sure to add approximate amount of protein to your exchanges).
Use fat-free mayonnaise type salad dressing to mix together.
How to make it:
Prepare the pasta according to package directions; drain and let cool for a few minutes.
Mix the pasta, vegetables and tomatoes together.
Toss the whole thing with the fat-free dressing.
(You can use as much or as little as you like, but make sure that you use at least enough to coat the pasta, or it will stick together in an ugly and congealed lump!)
br>Mix together salsa and fat free sour cream in a separate
Cook potatoes and dice.
Mix green olives, fat-free dressing, mustard, egg and cooked potatoes.
Rinse macaroni in cold water and drain.
Add chopped vegetables to macaroni.
Pour fat-free Italian dressing in macaroni.
(May use more or less for your own desired taste.)
Add seasoning to taste.
Prepare 1 large box of instant sugar free, fat free pudding mix with 1 1/2 cups fat free milk.
Add 1 cup Lite Cool Whip and 1 small tube fat free cream cheese and mix well.
Gently fold in 1 1/2 cups Cool Whip.
Boil boneless, skinless chicken breast in water.
Cook until tender.
Chop into bite size pieces and mix together with the other ingredients.
Add salad dressing as you desire.
Serves 12.
Stir together and pour over salad.
Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
Pour into two 16 oz. glasses.
Note: I use fat free milk, and Dreyer's Fat Free Ice Cream. It tastes rich, creamy, and sweet; just like premium vanilla ice cream.