Submitted by Janis Cameron
No Potato Salad
1 package cauliflower
1/2 cup Kraft Fat Free Mayo Dressing
1 cup celery chopped
1 medium dill pickle chopped
1 onion chopped
Mustard to taste
Make cauliflower according to package and mix all ingredients.
Chocolate eclair Dessert
24 low fat graham cracker sheets
2 (1 oz.) boxes sugar-free vanilla pudding mix
3 cups skim milk
1 (8 oz.) container fat free cool whip
1 (1/4 oz.) box sugar-free instant chocolate pudding mix
1 1/2 cups skim milk
Place 8 graham crackers in bottom of 9 x 13 inch baking dish. Mix vanilla pudding and 3 cups skim milk. Let sit 2 minutes. Gently fold in cool whip. Pour half of vanilla pudding on graham crackers. Top with another 8 graham crackers. Mix the chocolate pudding mix with 11/2 cups skim milk. Let sit 2 minutes. Spread over graham crackers. Let it sit overnight in the refrigerator to soften the graham crackers.
Crock-pot Rotisserie Core Chicken
1 whole chicken
Olive oil spray
Seasoned salt - no substitutes
Aluminum foil
Clean chicken inside and out. Spray with olive oil spray. Sprinkle with seasoned salt. Spray inside of crock-pot with cooking spray. Do not put any water in crock. Roll 3 or 4 wads of aluminum foil into 2" to 3" balls and put them in the bottom of the crock. The chicken is going to lie on these. Put chicken breast side down in crock on top of aluminum balls. Cook on High (will not come out the same on low) for 4 to 6 hours. (3 lb. of chicken takes 4 hours.) You have to use the aluminum to get the "deli taste." The chicken tastes very close to one you would buy, precooked, in the deli section of your supermarket.
Chicken Bruschetta
1 1/2 lbs. boneless chicken breasts
1 14 oz. can diced tomatoes
2 cloves minced garlic
1 box chicken Stove Top stuffing
1 tbsp. basil or Italian seasoning
1 cup low fat mozzarella cheese
1/2 cup water
Cut chicken into bite size chunks. Mix tomatoes, stuffing and water together. Place chicken in bottom of 9 x 13 pan. Sprinkle with seasoning and cheese and then cover with stuffing mix. Bake at 400 degrees for 30 minutes or until done.
Mexican Pizza
12 Tostada shells (located next to taco shells at your local supermarket)
1 packet taco seasoning
1 (12 oz.) box Boca ground burger crumbles
1 (16 oz.) can fat free refried beans
1 1/2 cups fat free shredded mozzarella cheese
Picante sauce (mild, medium or hot)
Chives (optional)
Bake Tostada shells according to directions on box. Place Boca in a skillet along with taco seasoning and 3/4 cup of water. Bring to a boil, reduce heat and simmer for five minutes, stirring occasionally. Place Boca mixture in a food processor and blend until the mixture is almost smooth. Build your Mexican pizzas following these steps: place 6 tostada shells on a flat surface. Spread 1/4 cup of refried beans on each shell. Then spread about 1/4 to 1/2 cup of taco meat on top of beans. Place your second tostada shell on top of meat and bean layers. Spread a couple of tablespoons of Picante sauce on top of each shell, adding more or less to desired taste. Sprinkle 1/4 cup cheese evenly on top of picante sauce, and then sprinkle lightly with chives. Place the pizzas back in the oven for a few minutes to heat. The cheese may not melt completely since it's fat free. Add shredded lettuce, tomatoes, or sour cream if desired.
Twinkie Bites
1 box Jiffy yellow cake mix
1/4 cup egg substitute
1/2 cup cold water
24 tbsp. fat free cool whip
butter flavor non-stick spray
Prehat the oven to 350 degrees. Spray a 24 hole muffin tin with butter spray. Prepare batter, (eggs, mix, water) and pour into muffin tin. Once cool, pipe into buttom of each muffin 1 tbsp. of fat-free Cool Whip.
Bubble-up Pizza Casserole
1 lb. of 96 percent lean ground beef
2 teaspoons onion powder or one chopped onion
16 ounces of tomato sauce
1/2 teaspoon of Italian seasoning
15 ounces refrigerated buttermilk biscuits
1 1/4 cups part skim milk mozzarella cheese, shredded
Preheat the oven to 350 degrees. In the skillet, brown the meat over medium high heat until browned, stirring to crumble. Stir in onion powder, tomato sauce, basil, garlic and Italian seasoning. Add quartered biscuits, stirring gently untiil biscuits are covered with sauce. Spoon mixture into a 9x 13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese. Bake an additional 10 minutes or until biscuits are done. Let stand five minutes before serving.
Taco Bake
1 lb. 96 percent lean ground beef
1/2 cup diced onion
1/2 cup diced red pepper
1 8 ounce package of Pillsbury reduced-fat crescent rolls
1 can pinto beans- drained
2- 8 ounce cans tomato sauce
1 cup light cheddar cheese
Preheat oven to 375 degrees. Brown beef, onion and pepper. Drain. Spray Pam in a 9 x 13 cake pan. Unroll crescent rolls; they will fit right inside of pan. Pinch together to make crust. Bake for six minutes. Add tomato sauce, beans and taco seasoning to beef, mix. Top crust with meat mixutre and bake an additional 10 minutes. Top with cheese and bake an additional five minutes.
Chili-dog Casserole
4 fat-free hot dog buns
8 fat-free hot dogs
1/4 cup diced onion
2 tablespoons prepared mustard
1 15 ounce can Hormel 99 percent fat-free turkey chili with beans
1 cup fat-free shredded cheddar cheese
Preheat oven to 350 degrees. Break buns and place in the bottom of a 9 x 13 dish. Slice hot dogs into bite size pieces and place evenly on top of buns. Mix onion, mustard and chili. Pour evenly on top of the hot dogs. Sprinkle cheese evenly on top. Bake for 30 minutes.
Stuffed Chicken Rolls
6 ounces of Stove Top stuffing chicken mix
2 eggs
1 1/2 pounds boneless, skinless chicken breasts
10 3/4 ounces Healthy Request cream of chicken soup
1 tbsp. paprika
Cut chicken, approximately 3 breasts in half to make 6 small breast halves. Pound into 1/4 inch thicknesss. Combine stuffing mix and 1 cup of water in a large bowl. Let stand 5 minutes. Stir in lighltly beaten eggs. Spread stuffing mixutre evenly over chicken breasts, to within 1/2 inch of edges. Roll up chicken from one short end to enclose stuffing mixutre. Place chicken rolls, seam side down, in a 9 x 13 baking dish. Mix soup and milk, pour over chicken. Bake at 400 degrees for 30 minutes or until chicken is cooked through.
