n a large bowl. Top with tomato, jicama, black beans, corn
large plates and top with croutons. Serve at once.
egrees.
Spray baking sheet with nonstick spray.
In medium
oat a medium nonstick skillet with cooking spray; heat over medium
nd sprinkle over chicken along with currants and raisins.
If
esired crispiness. Top each slice with a piece of cheese, and
Bring a pan sprayed with nonstick spray to medium-high
combine egg substitute with vanilla extract and half of the cinnamon (1/4 teaspoon). Use the egg mixture as an egg wash, and dip your bread into it.
cook bread over medium heat in a pan sprayed with nonstick spray, flipping after a few minutes. Once both sides are brown, plate em, and sprinkle with splenda and the remaining 1/4 teaspoon of cinnamon.
enter of each tortilla; top with 1 tablespoon of cheese. Fold
Preheat oven to 350 degrees. Brown ground beef in large nonstick skillet;.
drain well. Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat;.
simmer 5 minute Spray 9 x 13 \" baking dish with nonstick cooking spray. Cut.
tortillas in half; place half of them in bottom of baking dish, overlapping.
Spoon half of beef mixture evenly over tortillas. Cover with remaining.
tortillas and then remaining beef mixture. Top with cheese. Cover; bake 25 minute.
5.5 Points per serving.
y 8-inch baking dish with nonstick spray. Place bread cubes
rotein, 132 mg Calcium; 7 points.
In a large pot or dutch oven heat oil over medium high heat.
Add beef and cook until browned (3-5 minutes).
Add onion, garlic, bell pepper, chili powder and cumin; cook until vegetables are soft (3-5 minutes).
Stir in tomatoes and beans (see my changes in the description), and salt. Bring to a boil. Reduce heat and simmer until chili is thickened (15-20 minutes).
Serve topped with sour cream and scallions, if desired.
In a large nonstick skillet, heat the oil.
In a medium bowl, toss the scallops with the flour and salt.
Transfer the scallops to the skillet; add the garlic, scallions, and sage.
Saute' until the scallops are just opaque, 3-4 minutes.
Stir in the lemon juice and parsley; remove from the heat and serve at once.
Coat a large skillet with nonstick cooking spray. Add vegetables and saute over high heat, stirring frequently, for 2 minutes. Stir in flour and cook 1 minute more.
Stir in tomatoes, chicken and Creole seasoning. Cook over medium heat, stirring frequently, until hot, about 6 minutes. Yields about 1 1/2 cups per serving.
f pepper per skewer; coat with cooking spray. (Note: If you
Prepare macaroni according to package directions. Drain and keep warm.
Heat the vegetable alfredo sauce in large saucepan over med-high heat until smooth and bubbling. Stir in cauliflower/broccoli and heat through. Remove from heat and add cheddar cheese and mustard. Stir gently until cheese melts. Add cooked pasta and return to heat. Cook, stirring gently, until warmed through. Serve immediately.
4 Points per serving (1 cup).
Combine all ingredients in a large bow.
Beat with electric beater until mixed completely.
Divide mixture into 4 dessert dishes and chill at least 1 hour.
Pare and seed cucumber; cut cucumber lengthwise into eighths; dice.
In large mixing bowl, combine all ingredients.
Toss well and serve at room temperature or warm slightly.
EACH SERVING (1 cup) PROVIDES: 3/4 Fat, 1 1/4 Vegetables, 1/4 Protein, 2 Breads, 10 Optional Calories.
PER SERVING: 241 Calories, 12 g Protein, 9 g Fat, 32 g Carbohydrate, 33 mg Sodium, 0 mg Cholesterol, 8 g Dietary Fiber; 4 points.
eeds.
In same bowl with the lemon juice, add the