lend in both flours on low speed.
Cover and let
Preheat oven to 350\u00b0.
Cook vegetables according to package directions.
Let cool after cooking.
In a large bowl, mix cheese, egg whites, onions, mushroom soup, mayonnaise and vegetables. Grease baking dish with Pam.
Spread mixture into greased baking dish evenly.
Bake at 350\u00b0 for 45 minutes.
Let cool for about 5 minutes and serve.
Serves 4 to 6 as side dish or add browned pieces of chicken for a main dish.
This is a low calorie/low-fat meal that tastes great with a preparation time of less than 15 minutes.
Cook macaroni.
Rinse thoroughly.
Toss lightly with lite Italian dressing in a mixing bowl.
Add onion.
Refrigerate 3 to 4 hours to marinade.
Cover tightly.
Add celery and cucumber.
Add dill weed.
Add peas (rinse peas to separate).
Toss with macaroni mixture and return to refrigerator, covered for several
hours. Then add tuna, olives, mayo (if desired).
Italian will do nicely alone.
Serve with tomato wedges on lettuce.
In a small saucepan, stir together sugar, cocoa powder and cornstarch.
Add milk.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes.
Stir in vanilla.
Serve the sauce warm or cool on low-fat ice cream, frozen yogurt or angel food cake.
Top with fresh fruit, i.e. strawberries, raspberries, peaches and apricots.
M-m-m Good, good, good!
Mix 1 large box of sugar-free jello with 1 large container of lite Cool Whip.
Add 4 ounces of low-fat cottage cheese and 1 can drained pineapple.
Refrigerate.
Combine all ingredients in blender.
Mix well.
Pour batter into deep dish pie plate or quiche dish.
Bake in preheated 400\u00b0 oven for 30 minutes or until custard sets.
(Because this pie is reluctant to brown on the bottom, place on lowest rack in oven.) Yields 1 pie.
One-tenth of pie contains 154 calories with 30% from fat.
If you have a digital scale, use it, if not then just use your measuring spoons.
Put cake mix in a small bowl (I usually don't use any nonstick spray, but you can try it if you want).
Mix water into cake mix.
Microwave on high for 40 seconds.
Top with chocolate chips (they will melt).
Top with small dollups of frosting.
Devour it! (yes It's only 135 calories and 6 grams of fat!).
Blend together.
Use as a dip for vegetables, or can use as a salad dressing.
Recipe can be doubled.
2 Tbsp. = 50 calories.
r enamel saucepan. Place over low heat and bring to a
Combine all ingredients in a glass bowl.
Make sure chicken is coated with marinade.
Refrigerate for 1/2 hour, not longer. Preheat oven to 450\u00b0.
Arrange chicken on a glass baking dish and pour the marinade on top.
Bake 20 minutes.
Yields 4 servings. Calories:
166.
Fat points: 5.
Cholesterol:
66 mg.
Mix all together in bowl.
Cover.
Chill for at least 1 hour.
Eat with whole grain bread or Melba toast.
In microwave dish, place first 5 ingredients; add a small amount of milk and mix well.
Add remaining milk; cook in microwave on High power (100%) 3 minutes, stir well.
Cook 3 more minutes.
Remove from oven; add margarine and vanilla.
Stir well. Refrigerate to chill.
Makes 5 servings.
ill brown. (Drain the melted fat to make it less fatty
egisters 165 degrees F. Drain fat and let rest at least
Heat oven to 350 degrees.
Peel core and slice each apple.
Place 1 apple into a blender and blend, adding enough water to make a juice consistency.
Pass this apple/water mixture through a strainer and into another container so you get apple juice which is not grainy.
Add the splenda and caramel syrup to the apple/water mixture. Toss apples with liquid and bake for about 25 minutes or until tender.
Each serving can be topped with 2 tablespoons fat free cool whip (15 cals) if desired. Enjoy!
Brown meat in a large nonstick skillet. Pour off fat.
Add tomato puree, chili powder, garlic and onion powders, sugar and black pepper. Mix well.
Cook uncovered over low heat 20 minutes or until thick, stirring occasionally.
Heat tortillas in a nonstick skillet over medium-high heat or in a microwave oven.
Spoon meat mixture onto hot tortillas and top with green pepper, onion, tomatoes and lettuce.
Fold tortilla over filling and serve.
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.
arge non-stick skillet over low heat, cook celery and mushrooms
oil.
Reduce heat to low, cover and cook for 25
referred.
If needing a low carb crunch, consider a few