Drain juice from pineapple into saucepan. Sprinkle gelatin into saucepan. Wait 1 minute until it is soft, then gently heat until gelatin melts.
Remove from heat and stir in crushed pineapple, thawed orange juice and low calorie sweetener.
Store in clean, covered jar in refrigerator.
Heat and melt margarine at low heat.
Stir in flour until smooth.
Gradually add chicken broth and simmer until thick.
Add milk gradually.
Add cheese and season to taste.
Chop all vegetables except tomatoes and mushrooms and put in a microwavable bowl.
Add 1 bottle of Italian dressing.
Microwave on High 4 to 6 minutes until vegetables are tender-crisp.
Boil pasta 8 to 10 minutes.
Drain and rinse with cold water.
Stir into vegetables.
Add tomatoes, mushrooms and olives.
Refrigerate until chilled.
Salad can be eaten immediately, but it tastes even better the second day.
This low calorie salad makes a cool summer meal! Serves 16.
Cook pasta according to package directions.
Cool with cold water.
Drain.
Chop all vegetables medium to small.
Mix all together.
Let set for 1 hour before serving.
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.
In 2 quarts of water, add cut up vegetables.
Do not use any starchy vegetables.
If desired, use 1 envelope onion soup mix, bouillon or low-fat broth.
Season to taste with Mrs. Dash seasoning or your own preference.
Cook until vegetables are tender.
One cup equals 25 calories.
If on low-sodium diet, use low-sodium soup base or low-sodium spices.
elatin mixture.
Place over low heat; stir constantly until gelatin
Spray a nonstick skillet with a nonfat cooking spray.
Add the low calorie spread as needed.
Stir-fry all ingredients, except shrimp, over medium heat until done (about 10 minutes).
Add a combination of soy sauce and water to make a sauce.
Add the shrimp and cook over low heat for a few minutes.
Mix all ingredients together.
Put sugar-free pudding (dry) with other ingredients.
Stir over low heat until thickened.
Can add raisins.
Preheat oven to 375\u00b0.
Spray two 8-inch round layer pans with Pam.
Sift together cornstarch, flour and baking powder.
In separate deep bowl, beat eggs with electric mixer until foamy. Beat in sugar and Sweet 'N Low gradually.
Continue beating 5 minutes or until mix is thick and lemon colored.
Gently fold in dry ingredients a few tablespoons at a time, mixing carefully and thoroughly.
Turn into prepared pans.
Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
Bake 16-18 minutes or until muffins spring back when touched lightly in the center.
Combine all ingredients in a food processor or blender.
Add any choice of favorite herbs or salt substitute.
Use by the tablespoons as low calorie thickening for soups, sauces, stews and other dishes.
Store in refrigerator.
Dissolve Jell-O in 2/3 cup boiling water; let cool.
Spray glass pie pan with Pam.
Press graham cracker crumbs on bottom of sprayed pie pan.
Blend cottage cheese and cream cheese in blender or mixer.
Add Jell-O and beat or blend at medium speed for 20 minutes.
Fold in Cool Whip; add to pie pan.
Refrigerate at least 4 hours or overnight.
When ready to serve, spoon desired lite pie filling on slice of cheese cake.
Delicious dessert plus being low calorie.
Clean chicken breasts.
Place in large bowl and pour dressing over the top; let it soak for several hours.
The longer, the better.
Place chicken on grill and cook on medium to low heat so chicken will not burn.
Cook ground turkey.
Add spices.
Add onions and spinach.
Add sauce.
Boil pasta for 12 mins in hot water.
Add pasta and cook till hot.
Drain pineapple, reserving 1/4 cup of the juice.
Combine pineapple, pasta, apple, celery and nuts in a large bowl.
Combine mayonnaise, sour cream, reserved pineapple juice and salt.
Add to salad.
Toss until well mixed; chill well before serving.
lightly depending on brand of pasta) drain pasta and rinse in cold
dd your zucchini pasta.
Cook your zucchini pasta for a minute
Cook pasta according to package directions, omitting salt. Rinse, drain and cool.
Place in a large bowl.
Add vegetables and toss to mix.
Add remaining ingredients.
Toss, cover and refrigerate several hours or overnight.
Serve on leaf lettuce with French bread as an accompaniment.
Serves 8.
ot and keep warm on low.
For Parmesan chicken: