ry out abit, plus not low cal.).
Serve with rice or
Combine water and lime juice.
Add well chilled low-calorie beverage and sparkling water.
Add a few drops of mint extract, green food color and non-calorie sweetener to taste.
Float ice cubes made with green food coloring.
Cook potatoes 25 minutes, until tender.
Drain and cool.
Peel and cube and transfer to a large bowl.
Stir in celery, onion, green pepper, pimento and relish.
In large pan, saute onions in olive oil over medium low heat until soft and transparent, 5-6 minutes. Add Splenda and flour. Stir and cook for 1 minute. Add beef broth, salt to taste and simmer at least 30 minutes. Pour soup into bowl, top with toast & cheese. Place under broiler until cheese is melted.
Mix Soup, milk, Garlic powder, and vegetables in Saucepan.
Heat to a boil.
Cover and cook over low heat 10 minutes or until vegetables are tender and crisp.
Add chicken and heat thoroughly.
Serve over hot spaghetti noodles.
Put cabbage, peppers and onion in a bowl and set aside.
In a pot bring to boil vinegar, Sweet and Low|, celery seed, mustard seed, and salt.
Cool slightly. Pour over cabbage mixture. Let stand in refrigerator at least 4 hours.
nd heavy whipping cream on low heat stirring constantly in small
br>spoon 1/4 cup low cal BBQ sauce evenly over each
Preheat oven to 350\u00b0.
Prepare chicken breasts.
May wish to salt and pepper.
Roll the chicken breasts in the sour cream or yogurt.
Roll the chicken breasts next in the bread crumb mixture. Place in foil pan; cover with sliced mushrooms.
Dot tops with lo-cal butter (may wish to use less than the whole stick).
Bake for 1 hour, covered.
Simmer all ingredients 15 to 20 minutes uncovered.
Use on low-cal lite bread for a lo-cal meal.
n toaster oven on med-low heat, or until cheese is
Preheat oven to 350\u00b0.
Spray Pam on 8-inch square pan.
In mixing bowl, beat egg and egg white.
Add sugar, Sweet 'N Low, vanilla and chocolate extract and beat well.
Beat in cocoa and applesauce.
With wooden spoon, gently fold in mixture of flour, baking powder and salt.
Do not beat.
Pour into pan and bake for 15 minutes.
When cool, cut into 9 pieces.
Each piece = 42 cal. and 1 gram fat.
Cube stale lo-cal buns.
I use tin foil as a cookie sheet base. Spray tin foil with butter flavored Pam cooking spray, the spread bread crumbs out and then spray with Pam.
In a separate bowl, mix all dry ingredients together then shake on top of bread crumbs evenly.
Then spread parmesan cheese on top of that and broil for 5 minutes.
Combine cornstarch and water in a saucepan.
Cook over medium heat, stirring constantly until smooth and clear.
Put all remaining ingredients in blender and blend to 3 to 4 minutes. Stir into cornstarch mix and cook until smooth.
Remove from heat. Cool.
Store in refrigerator.
Keeps well. Makes about 1 quart.
Finely tear lettuce or spinach to form first layer.
Layer in order and top with mayonnaise mixture in a square, shallow dish. Make and store in fridge for quick meals or lo-cal snack.
Place toothpicks to keep plastic off top layer.
Slice in squares and serve with a spatula.
Great summer treat or any season.
soak crumbs in milk in 8x8 pan while you flake salmon.
combine salmon flakes with mayonnaise, egg, lemon juice.
mix in the salt, pepper, paprika, and onions.
add crumb mixture.
bake at 350 degrees for about 30 minutes.
Line a muffin pan (12) with 2 1/2-inch paper muffin cups.
In a small bowl, combine the graham cracker crumbs and margarine. Press 1 tablespoon crumb mixture in each liner.
Top each with 2 teaspoons whipped topping.
Set aside.
In a large bowl with mixer on low, cream peanut butter and milk.
Add pudding mix and beat 1 minute or until well mixed.
Fold in the remaining whipped topping.
Divide the mixture evenly between the muffin cups and top each with dollop of strawberry jam.
Freeze for several hours or overnight.
Add all to a blender.
Blend on cream or liquefy until smooth.
Use in place of cream in a recipe.
old cold (but NOT frozen) Low Fat Whipping Cream Substitute into
edium heat Spray grill with low cal cooking spray.
Salt and