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

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Manwich Tater Tot Casserole (6.5 points)

Yields: 8 Servings

Ingredients

56 Tater Tots
1 lb. lean ground beef
1/2 c. chopped onion
1 green pepper chopped
1 -1/2 c. frozen corn
2 can (16 oz) Manwich
1 -1/2 c. RF shredded cheddar cheese


Instructions
Preheat oven to 350. Spray a 9″x13″ baking dish with Pam.

Brown ground beef and onion; drain.

Stir in Manwich and heat through. Add corn.

Arrange Tater Tots in a single layer in bottom of baking dish.

Top with Manwich mixture. Sprinkle with cheese.

Bake 30-40 minutes.

Chocolate-peanut Butter Snack Cake (6.5 Points)

Ingredients

1 package fat-free chocolate snack cake mix such as Betty Crocker sweet rewards
3/4 cup water
1/2 cup Dry roasted peanuts
1/4 cup peanut butter chips
1 large egg lightly beaten
nonstick cooking spray
1 cup miniature marshmallows


Instructions
1. Preheat oven to 375 2. Combine first 5 ingredients in a bowl; stir with a whisk. Pour into a9-inch square baking pan coated with cooking spray; sprinkle marshmallows over batter. Bake 375 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 8 servings.

Baked Rigatoni with Beef (6.5 points)

Ingredients

4 cups Tomato Sauce
1 pound ground round
4 cups cooked rigatoni (about 2 1/2 cups uncooked pasta)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Instructions
Preheat oven to 350°.

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well. Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup mozzarella and Parmesan. Bake at 350° for 20 minutes or until thoroughly heated.

Serving Size = 1 cup

(Cooking Light)

Tiramisu Angel Torte (6.5 Points)

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(10 servings)

Ingredients

3 (8-ounce) cartons plain fat-free yogurt
1 cup sugar divided
1/2 cup water
2 tablespoons instant espresso or 1/4 cup instant coffee granules
2 tablespoons Kahlua (coffee-flavored liqueur)
2 tablespoons skim milk
1/2 teaspoon vanilla extract
1 (4-ounce) carton mascarpone cheese
2 tablespoons unsweetened cocoa
1 ounce bittersweet chocolate grated
1 (10-inch) round angel food cake

Instructions
Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlua. Cool completely. Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside. Combine cocoa and chocolate in a bowl. Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours. (I found that the longer you chill it, the better it is. Also, drizzling a little Kahlua on top before serving makes a cool presentation.)

(Cooking Light, NOVEMBER 1997)