Marshmallow Fudge (1 point)


Ingredients:

1 1/3 cups Semisweet chocolate chips
2/3 cup Fat-free Sweetened Condensed Milk
1 teaspoon Vanilla extract
1 1/3 cups Miniature Marshmallows


Instructions:

1. Line an 8 inch square pan with foil and coat with cooking spray;set aside. In a heavy saucepan over low heat, melt chips with milk; stir until smooth. Remove from heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers.
2. Pour into prepared pan. Refrigerate for 1 hour or until firm. Lift out of the pan and remove foil; cut into 48 pieces.


Taste of Home: Guilt-Free Cooking

Spicy Steak and Beans (5 Points)

april-2009-048Yields: 6 Servings

Ingredients

1 1/2 pounds Beef flank steak
1 can (14 oz) Chopped tomatoes and green chilis undrained
1 teaspoon Dried oregano
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Garlic minced
1/4 teaspoon Salt
1/4 teaspoon Black pepper ground
1 can (15 oz) Pinto beans rinsed and drained
1/4 cup Bell pepper strips

Instructions
Place meat in slow cooker. In small bowl combine all the ingredients except the bell peppers and beans. Cover and cook on low for 7-9 hours or 3-4 hours on high. Stir in the beans and bell pepers. Cover and cook on high for 30 more minutes. Shred the meat before serving. Can be served over rice.

Better Homes & Gardens: Diabetic Living Slow Cooker Meals

Chicken Brunswick Stew (6.5 points)

Yields: 9 Servings (size: 1 1/2 cups)

Ingredients

5 cups Onion chopped
6 each boneless chicken breast halves skinless
2 can (12 oz) Creamed corn
1 can (12 oz) Chicken broth fat free
1 bottle Chili sauce
1/4 cup Butter cut into small pieces
2 tablespoons Worcestershire sauce
2 tablespoons Cider Vinegar
2 teaspoon Black pepper ground
1/2 teaspoon Hot pepper sauce


Instructions
Place all the ingredients in the slow cooker and stir well. Cook on high for one hour. Reduce heat to low and cook for 6 hours. Remove the chicken, shred with 2 forks, and return it to the stew. Serve and enjoy!


Cooking Light: Slow Cooker

Three Bean Pot (3.5 points)

Yields: 6 Servings
Serving size = 1 cup

Ingredients

10 ounce Great Northern Beans rinsed and drained
10 ounce Pinto beans rinsed and drained
10 ounce Red kidney beans rinsed and drained
1 3/4 cups Stewed tomatoes chopped
1/2 cup Mushroom sliced
3/4 cup Onion chopped
1 cup Celery chopped
1 cup Carrots sliced
1/4 cup Bacon bits
1/8 teaspoon Black pepper
1/4 teaspoon Garlic minced


Instructions
Put in all the ingredients. Mix it up. Cover and cook low for 6 to 8 hours.

A Potful of Recipes

Creole Macaroni (8 Points)

serving size: 1 3/4 cups
Yields: 4 Servings

Ingredients

1 pound ground round
* 1 cup chopped onion
* 1 cup sliced mushrooms
* 1 cup cooked medium elbow macaroni
* 1 tablespoon sugar
* 1/2 teaspoon dried Italian seasoning
* 1/4 teaspoon garlic salt
* 1/4 teaspoon black pepper
* 1 (14.5-ounce) can stewed tomatoes, undrained
* 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium tomato soup, undiluted
* Cooking spray
* 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese, divided


Instructions
Preheat oven to 350°.

Cook ground beef, onion, and mushrooms in a large nonstick skillet over medium-high heat until browned, and stir to crumble. Drain.

Combine beef mixture, macaroni, and next 6 ingredients (macaroni through soup) in a 2-quart casserole dish coated with cooking spray. Stir in 1/2 cup cheese; sprinkle 1/4 cup cheese over top. Bake at 350° for 30 minutes or until bubbly.


Cooking Light, MAY 2000

Cheesy Spinach-Artichoke Dip (3.5 Points)


Yields 5 1/4 cups dip (serving size: 1/4 cup dip and about 6 pita wedges)

Ingredients

11 (6-inch) pita bread rounds
1/3 cup chopped sun-dried tomatoes packed without oil
1 cup boiling water
1 (14-ounce) can quartered artichoke hearts drained and coarsely chopped
1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry
1 (8-ounce) tub light cream cheese softened
1 (8-ounce) carton low-fat sour cream
3/4 cup grated Parmesan cheese
3/4 cup fat-free milk
1/2 cup (2 ounces) crumbled reduced-fat feta cheese
1/2 cup diced onion
1/2 cup fat-free mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground pepper

Instructions
1. Preheat oven to 350°.

2. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350° for 10 minutes or until toasted.

3. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft.

4. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 1 hour. Drain tomatoes; stir into dip. Cover and cook 1 hour. Serve warm with toasted pita wedges.
Cooking Light, OCTOBER 2004

Pronto Penne Pasta (7.5 Points)

Serving Size = 1 cup
(This makes a very large amount of food. I chose not to put in the cayenne and served it and the Parmesan on the side. This made it much more kid-friendly.)

Ingredients

2 1/4 cups Whole wheat pasta uncooked
1 pound Italian turkey sausage links casings removed
1 medium Red onion chopped
1 medium Green pepper chopped
1 can (14 oz) Diced tomatoes undrained
1 can (14 oz) Chicken broth reduced-sodium
2 cloves Garlic minced
2 teaspoons Dried tarragon
2 teaspoons Dried basil
1/4 teaspoon Cayenne
1/4 cup All purpose flour
1/2 cup Skim milk
1/2 cup Reduced Fat Cheddar cheese
1/4 cup Parmesan grated

Instructions

1. Cook pasta according to directions. Meanwhile crumble sausage into skillet coated with cooking spray. Ad onion and green pepper. Cook and stir over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, broth, and remaining spices.
2. In a small bowl, combine flour and milk until smooth. Stir into sausage mixture. Bring to a boil, cook and stir fro 2 minutes or unitl thickened.
3. Remove from the heat. Stir in cheddar cheese until melted. Drain pasta. Toss with sausage mixture. Sprinkle each serving with 2 teaspoons Parmesan cheese.

Healthy Cooking: Taste of Home April/May 2008