Saute first 5 ingredients in margarine in large skillet for 5 minutes or until vegetables are crisp-tender.
Stir often.
Add mushrooms, salt, pepper and broth.
Cook 2 minutes or until mushrooms are tender.
Gently toss fettuccine and cheese.
Top with vegetables.
Serve.
Yields 7 cups or servings (179 calories per serving and 5.8 grams fat).
Mix all of the dry ingredients together.
Then add the remaining ingredients.
Mix with an electric mixer set on LOW.
Increase the speed to medium-high and beat for another 3 minutes, (until it lightens).
Spray a muffin tray with fat free butter flavor PAM.
Pour the batter into the cups and bake at 350 degrees F for 20 minutes.
re tender.
Skim off fat.
In a small bowl
Saute turkey with onion and pepper.
Low heat is best.
Cook until onion is clear.
Season with chili powder.
Add either V-8 or soup, depending if you like thin or thick consistency.
Heat oil in a non-stick skillet over medium high heat and add onions and garlic.
Cook about 3 minutes and transfer to food processor or food chopper.
Add remaining ingredients, except water chestnuts, and process until almost smooth.
Scrape into a serving bowl and stir in water chestnuts.
Refrigerate until ready to serve.
In saucepan combine carrot, celery, onion and water.
Bring to boil, reduce heat.
Cover and simmer 7 minutes.
Do not drain.
Stir in undiluted soup, uncooked rice, ham and poultry seasoning.
Pour into 1 1/2 quart casserole dish that you have sprayed with Pam.
Sprinkle paprika over top.
Cover and bake 30 to 35 minutes at 350.
Using a mixing bowl, dissolve jello in boiling water.
Whisk in yogurt.
Fold in Cool Whip.
Pour into crust and refrigerate several hours or overnight.
Fabulous!
and just 3 Weight Watchers points.
Whisk milk and cornstarch in a small saucepan and heat gently until steaming.
Add butter sprinkles, bring to a boil, stirring constantly, and cook for a few minutes.
Add salt to taste.
Combine veggies in large bowl.
Sprinkle tacos on top.
Cook ground turkey in nonstick pan until water evaporates.
Add tomato sauce, water and taco seasoning.
Reduce heat and simmer for 10 minutes.
Pour hot turkey-tomato mixture over veggies.
Mix quickly and thoroughly until lettuce is wilted.
Sprinkle cheese on top.
Serve warm or cold.
(This is a great low-fat, low calorie meal!)
Partially fill a bowl with water and add lemon juice. Peel the pears and cut them into quarters. Chop 2 pears into a small dice & place the pieces in the lemon water. Slice each quarter of the 3rd pear in 4 long pieces. Place them in the water.
Heat oven to 350\u00b0F. Coat a 9\"-X-13\" baking dish with cooking spray & dust lightly with flour.
Combine the oil, egg, buttermilk and molasses in medium bowl.
In a large bowl, whisk the flours, Splenda, baking powder & soda, salt, cinnamon, ground ginger & cloves. Add the wet ingredients & ...
In a small bowl, mix meat, crumbs, egg, onion and 1 teaspoon bouillon.
Shape into 1-inch meatballs.
In large kettle or Dutch oven, bring water and remaining 4 teaspoons bouillon to a boil. Add meatballs and pasta; cook 10 minutes.
Add spinach; simmer 3 to 5 minutes or until tender.
Serve with cheese if desired. Refrigerate leftovers.
Makes about 2 quarts.
Two cup serving: 182 calories, 14 g protein, 12 g fat, 5 g carb., 39 mg calcium, 95 mg cholesterol and 1224 mg sodium.
Roll and cut out.
Bake at 500\u00b0 until brown.
Makes 16 biscuits, 65 calories each and 1.5 grams of fat.
Boil 2/3 c water.
In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
In a measuring cup, combine ice cubes and water to measure 1 cup.
Stir into Jello mixture til ice is melted.
Add Cool Whip and whisk until smooth.
Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
Spoon filling into crust.
Refrigerate overnight.
Coat a large nonstick skillet with cooking spray. Over medium-high heat, cook chicken for 6 minutes or until chicken is cooked through. Remove chicken from pan.
Add celery, water chestnuts, and bean sprouts; stir-fry for about 3 minutes.
In a medium bowl, whisk broth, soy sauce and cornstarch together. Add broth mixture to pan. Bring to a boil; reduce heat and simmer for 5 minutes. Add salt and pepper. Add chicken back to pan and heat through.
Serve over Chinese noodles or rice.
nch tube pan, (sprayed with fat free butter flavor PAM).
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
An all-American favorite has always been the turkey sandwich. Think of how you looked forward to having leftover turkey for sandwiches.
Instead of just once a year or so, now start enjoying this low-fat, low calorie, low cholesterol sandwich throughout the year.
Combine sugar and cornstarch in a saucepan; gradually stir in milk and egg yolks.
Bring to a boil over medium-low heat; stir constantly with a wire whisk.
Cook 1 minute or until thickened, stirring constantly.
Remove from heat.
Stir in vanilla; let cool.
Yield:
1 cup (about 16 calories per tablespoon).
Serve over pancakes with fresh raspberries or strawberries or over a fresh cobbler or fruit.
Combine vinegar, dillweed and sweet-n-low with beet juice. Layer beets & sliced onion in jar and pour beet juice over to cover.
Keep in refrigerator.
Good with everything, including sandwiches.
Doubles easily.
ubbles, then reduce heat to low and simmer for 45-60