Stir Fry for One

 This stir fry is quick and easy.  You can make more servings by multiplying the ingredients.  It's one of my favorite dinners.

Stir Fry for One

Ingredients:

4 ounces meat of your choice, very thinly sliced (It's easier to slice it thinly if it's partially frozen): chicken, beef, fish, pork

1 cup mixed fresh or frozen vegetables of your choice, bite sized pieces (I often use frozen Asian mix vegetables)

1 teaspoon cooking oil

1/2 teaspoon ginger, either grated fresh or powdered

1 teaspoon soy sauce

1 teaspoon Hoisin sauce

1/2 teaspoon sesame oil

Directions:

Heat heavy shallow skillet on medium heat.  Add cooking oil.  Add meat.  Stir and fry until browned.  Add vegetables.  Stir and fry until cooked to crisp tender and heated all the way through.  If it gets too dry add a small amount of water, less than a teaspoon.

When vegetables are crisp tender and meat is cooked through add 1/2 teaspoon Ginger, 1 teaspoon soy sauce, and 1 teaspoon Hoisin sauce.  Stir and fry for about 30 seconds.  Add 1/2 teaspoon sesame oil.  Stir until combined.  Remove from heat and enjoy.  This is delicious with rice or noodles.  Sometimes I add cooked rice to the skillet before I add the ginger and mix it all together.

Pizza Sauce

This is a great recipe. Use it any time you need pizza sauce, with pizza, calzones, pizza dip, whatever you need sauce for.

1 (15 ounce) can tomato sauce or use 2 (8 ounce) cans
1/4 cup olive oil
1/4 cup grated Romano cheese (you can also use grated Parmesan cheese)
1/4 teaspoon garlic powder
1/4 teaspoon sweet basil (optional)
3/4 teaspoon crushed oregano
1 bay leaf
1/8 teaspoon crushed red pepper

Mix in jar or similar container (Not aluminum). Shake or stir well. Let marinate in refrigerator at least six to eight hours. Remove bay leaf before using.

Most often I make just half the recipe, except for the pizza dip (You need the whole recipe for that.). It makes enough for a good sized pizza or calzone.

Italian Chicken and Tortellini

Easy dinner and almost no clean up since you cook it in a foil packet.  Great for summer. Cook it on the grill and keep your house cool. It's also great for fall or winter. Cook it in the oven and enjoy a great one dish dinner.

Ingredients:
2 sheets (12x18-inches each) aluminum Foil*
2 boneless, skinless chicken breast halves (1/2 to 3/4 lb.)
1/2 teaspoon dried Italian seasoning
1 package (9 oz.) refrigerated or frozen cheese tortellini
1 can (14 1/2 oz.) diced tomatoes with basil, garlic and oregano, undrained
1/2 can (from a 2 1/4 oz. can) sliced ripe olives, drained (optional)

Directions:
Preheat grill to medium-high or oven to 450°F.
Center one chicken breast half on each sheet of aluminum foil that has been sprayed with non-stick cooking spray. Sprinkle each chicken breast with 1/4 teaspoon of Italian seasoning. Arrange 1/2 of the tortellini around each piece of chicken. Spoon 1/2 of tomatoes and 1/2 of olives over each serving of tortellini.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make two packets.

Cook:
Bake 30 to 40 minutes on a cookie sheet in the oven OR
Grill 14 to 18 minutes in a covered grill.

*I  use 4 pieces of foil and make two layers of aluminum foil to prevent the juices from leaking out.

Island Teriyaki Chicken

Who knew that it is so easy to make your own Teriyaki sauce?!  This stuff is delicious.  You'll be amazed at how quick and easy it is. 

 Tastes so great and

only 5 ingredients

1 cup soy sauce

1 cup sugar

1 cup water

3 cloves garlic

1 teaspoon ground ginger

2 pounds boneless, skinless chicken breasts

Combine soy sauce, sugar, water, garlic, and ginger in a saucepan and bring to a boil on medium-high heat.** 

Boil for 1 minute.  Remove 1/2 cup of sauce and reserve for later.

Tenderize the chicken with a meat mallet.  (I just put the chicken in a zipper bag and pound it with my rolling pin until it's an even thickness.)  Combine the sauce and chicken in a zip top bag or airtight container.  

Let chicken marinate in the refrigerator for at least 15 minutes up to overnight.  (The longer you let it marinate the more flavorful it will be.)

Remove from the bag and arrange the chicken breasts and marinade in a 9 X 13 inch pan.  Cover with foil.  Bake at 350 degrees for 40 minutes.  (Or you can grill the chicken on medium-high heat until cooked through.)  You can cook it in a slow cooker by placing the chicken and marinade in a slow cooker and cook on low heat for 8 hours.

This is beef in the crockpot, not chicken.

It will have lots more Teriyaki flavor.

Serve with white or brown rice and reserved marinade.

**For Hawaiian Chicken that’s a bit spicier add the following to the marinade before boiling (I usually add the spices below):

1 teaspoon black pepper

1/2 teaspoon oregano

1 teaspoon crushed red pepper flakes, less for Teriyaki that's less spicy

1 teaspoon paprika

1 teaspoon cayenne pepper, less for Teriyaki that's less spicy

This sauce also works great with beef.

Teriyaki Sauce will keep in your refrigerator for up to two weeks in a sealed container.

If you want a thicker sauce boil for 2 to 5 minutes.

Peeps Treats in a Jar

These make a great little gift to hand out to your friends at Easter time.  They are quick and easy for you and also quick and easy for your friends to make later.  They look so cute and taste great.  Truly a fun idea.

 Pour 1/4 cup Easter M&M’s into a wide mouth pint jar.  Place 6 bunny peeps around the inside of the jar.  Make sure the peeps are facing out.  They should just fit.  Measure 1 cup of Rice Krispies into a plastic sandwich bag, close it, and stuff it into the center of the jar, inside the bunny ring.  Attach directions to the lid and tie a ribbon around the jar.

Directions to place on the jar:

In a small saucepan melt 1 teaspoon of butter.  Snip the Peeps into 2 or 3 pieces and add to the butter.  Heat over medium-low until just melted, stirring constantly.  This only takes about a minute or so.  Don't heat too long. Add the Rice Krispies and M & M’s.  Stir well.  Spread into a buttered small loaf pan or pan of similar size.  Press with a rubber spatula.  Cool and enjoy.

 I molded mine into ovals with my hands to make eggs.  Then I placed a half dozen candy melt wafers in a zipper bag and melted them in the microwave 20 seconds at a time, until they were barely melted.  Then I snipped off a corner of the bag and squiggled the candy melt over the egg shape.

Meringues OR Easter Story Cookies

These are a great fat free dessert and are delicious. They are also a terrific Easter idea, but have them any time of year. They’re wonderful.
I've had this recipe for at least 10 years. It's fun to make and eat! I've seen it posted on a number of blogs this year. Here's my version. Enjoy.

1 cup whole pecans
1 teaspoon vinegar
3 egg whites, room temperature (use the yolks for something else)
1 pinch of salt
1 cup granulated sugar
1 quart or gallon size zipper bag, big enough for the pecans to spread out inside
1 wooden spoon
Tape

Preheat oven to 300 degrees.

Place the pecans in a zipper bag  beat them with the wooden spoon to break them into small

pieces. Set them aside for later. After Jesus was arrested, He was beaten by the Roman soldiers. Read: John 19:1-3. "Then Pilate therefore took Jesus, and scourged him.  And the soldiers platted a crown of thorns, and put it on his head, and they put on him a purple robe,  And said, Hail, King of the Jews! and they smote him with their hands."

Smell the vinegar. Put the teaspoon of vinegar into the mixing bowl. When Jesus was thirsty on the cross He was given vinegar to drink. Read John 19:28-30..."After this, Jesus knowing that all things were now accomplished, that the scripture might be fulfilled, saith, I thirst.  Now there was set a vessel full of vinegar: and they filled a spunge with vinegar, and put it upon hyssop, and put it to his mouth.  When Jesus therefore had received the vinegar, he said, It is finished: and he bowed his head, and gave up the ghost."

Add the egg whites to the vinegar. Eggs represent life. Jesus gave His life to give us life.
Read John 10:10-11. "The thief comes only to steal and to kill and to destroy; I have come that they may have life, and that they might have it more abundantly. I am the Good Shepherd. The Good Shepherd giveth his life for the sheep."

Sprinkle a little salt (just a pinch between your thumb and finger) into your hand. Taste it and brush the rest into the bowl. This represents the salty tears shed by Jesus' followers, and the bitterness of our own sins. Read Luke 23:27 "And there followed him a great company of people, and of women, which also bewailed and lamented him."

 So far the ingredients are not very appetizing. Taste a bit of the sugar; then add the sugar to the bowl. The sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.
Read Psalms 34:8--"O taste and see that the Lord is good: blessed is the man that trusteth in him." and John 3:16--"For God so loved the world that He gave His only begotten Son, that whosever believeth in Him shall not perish but have everlasting life."

Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. The peaks will stay and not droop even when the beaters are raised. The color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18--"Come now, and let us reason together, saith the Lord: though your sins be as scarlet, they shall be as white as snow; though they be red like crimson, they shall be as wool." And John 3:1-3 "There was a man of the Pharisees, named Nicodemus, a ruler of the Jews:  The same came to Jesus by night, and said unto him, Rabbi, we know that thou art a teacher come from God: for no man can do these miracles that thou doest, except God be with him.  Jesus answered and said unto him, Verily, verily, I say unto thee, Except a man be born again, he cannot see the kingdom of God."

 Fold in the nuts that you beat up earlier.
Line a cookie sheet with waxed paper. Drop mixture by teaspoonfuls onto waxed paper.
Each mound or cookie represents the rocky tomb where Jesus' body was laid.

Read Matthew 27:57-60 "When the even was come, there came a rich man of Arimathæa, named Joseph, who also himself was Jesus’ disciple: He went to Pilate, and begged the body of Jesus. Then Pilate commanded the body to be delivered.  And when Joseph had taken the body, he wrapped it in a clean linen cloth,  And laid it in his own new tomb, which he had hewn out in the rock: and he rolled a great stone to the door of the sepulchre, and departed."

 Place the cookie sheet in the oven, close the door and turn OFF the oven. Take a piece of tape and seal the oven door. Jesus' tomb was sealed.
Read Matthew 27:65-66  "Pilate said unto them, Ye have a watch: go your way, make it as sure as ye can.

So they went, and made the sepulchre sure, sealing the stone, and setting a watch."

GO TO BED. You may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed.
Read John 16:20 "Verily, verily, I say unto you, That ye shall weep and lament, but the world shall rejoice: and ye shall be sorrowful, but your sorrow shall be turned into joy." And John 16:22  "And ye now therefore have sorrow: but I will see you again, and your heart shall rejoice, and your joy no man taketh from you."

In the morning, open the oven and remove the cookies. Take a bite. Notice – the cookies are hollow!
On the first Easter Jesus' followers were amazed to find the tomb open and empty.

Read Matthew 28:1-9  "In the end of the sabbath, as it began to dawn toward the first day of the week, came Mary Magdalene and the other Mary to see the sepulchre.  And, behold, there was a great earthquake: for the angel of the Lord descended from heaven, and came and rolled back the stone from the door, and sat upon it.  His countenance was like lightning, and his raiment white as snow:  And for fear of him the keepers did shake, and became as dead men. And the angel answered and said unto the women, Fear not ye: for I know that ye seek Jesus, which was crucified.  He is not here: for he is risen, as he said. Come, see the place where the Lord lay.  And go quickly, and tell his disciples that he is risen from the dead; and, behold, he goeth before you into Galilee; there shall ye see him: lo, I have told you.  And they departed quickly from the sepulchre with fear and great joy; and did run to bring his disciples word.  And as they went to tell his disciples, behold, Jesus met them, saying, All hail. And they came and held him by the feet, and worshipped him.

Tortellini Vegetable Soup

This soup is fairly quick and easy. It is flavorful and colorful. It smells so delightful as it's cooking. Add some garlic bread or a crusty baguette for an easy and delicious meal. 

Makes about 5 servings.

Ingredients: 

2 Tablespoons olive oil 

1 medium onion, chopped 

1 small zucchini, diced 

1 medium carrot, peeled and diced 

1 Clove garlic, chopped 

1 quart (4 cups) chicken stock

1 teaspoon dried basil 

1 teaspoon dried oregano 

1 bay leaf 

1 can (14 ounces) crushed tomatoes 

8 to 9 ounces fresh or frozen tortellini (cheese or meat filled) 

2 to 3 Tablespoons chopped fresh parsley 

1/2 teaspoon Black pepper 

Instructions: 

1. Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent. Add the garlic and saute 1 more minute.

2. Add the chicken stock, basil, oregano, bay leaf, and tomatoes to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute. Remove the bay leaf before serving. 

3. Garnish with a dollop of sour cream, a sprinkle of grated cheese, and/or some fresh parsley.

Crispy Roasted Potatoes

Adapted from Martha Stewart

When I took these out of the oven, they looked brown and dry. I wasn't sure I wanted to even try them. But when I put them on the plate, they looked scrumptious. They are nice and crispy on the top, but soft, creamy and delectable on the bottom. Yum!
I admit I love potatoes. And I'm a big fan of crispy potatoes. With these, you get all the joy and crispiness of potato chips without the oil, frying, and salt. I tell you these really hit the spot.

3 tablespoons butter, melted
3 tablespoons olive oil
Coarse salt
4 pounds russet potatoes, peeled
1/2 onion, peeled

Preheat oven to 375 degrees. In a small bowl, combine butter and oil. With a sharp knife or mandolin, slice potatoes crosswise very thinly. Use a 9-inch round baking dish (a deep dish pie pan would work). I used my oval casserole dish. You want your potatoes to fit fairly snugly in your dish, so they will stand vertically. You don’t want the slices to lie down in the dish.
Pour a tablespoon or so of the butter/oil mixture in the bottom and spread it evenly. Sprinkle the oil mixture with a few pinches of coarse salt. Arrange your potato slices vertically in the dish.
Thinly slice onion with your mandolin or a very sharp knife and slide onion slivers between potato wedges, distributing them as evenly as possible. You don't have to be too careful placing the onion. Just slide the slices down between the potato slices randomly. Drizzle remaining oil/butter mixture evenly over the tops of the potatoes. Generously season your dish with salt. Bake 1 1/4 hours, or until potatoes are cooked through with a crisped top. If casserole seems to brown too fast, cover it with foil to slow it down. Add any garnishes, if desired, and serve immediately.

I've made these a few times and will definitely make again. It is easy to make only one or two servings. (That's what I do.) Just cut back on the amount of each ingredient. Yummo!!
I really wanted to label this as a dessert, but decided that might not fit for everybody. But it would make a great snack.

Berry Trifle

This is such an easy and beautiful dessert. It takes longer to wash and dry the berries and get them ready than anything else. It's elegant and looks like it took a great deal of time. Try it, you'll like it. Use whatever fruit you have. Try to have a variety of colors for a better presentation.

This is a small 2 person trifle

Ingredients:
4 cups cold fat-free milk
2 packages sugar-free, fat-free instant vanilla pudding mix (or cheesecake or white chocolate pudding mix)
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided (or sugar free)
1 prepared angel food cake, cut into 1-inch cubes (When I’m near Walmart I buy one of the sugar free angel food cakes.)
1 pint blackberries
1 pint raspberries
1 quart strawberries, sliced or quartered
Other fruit as desired (I like mango, kiwi, and bananas)
Directions:
In a medium bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 5 minutes or until soft-set. Mix in 2 cups of the thawed whipped topping. Set aside.
Place a third of the cake cubes in a trifle bowl. Top with a third of the pudding mixture and a third of the berries. Repeat layers twice. Top with remaining whipped topping. Garnish with quartered strawberries, if desired.
Serve immediately or refrigerate for up to 24 hours.
Yield: 12 servings.

Here's a picture of a full sized trifle.

I’ve used canned mandarin oranges, peaches, pears, or whatever I have.
I put raspberries on one layer, blackberries on a separate layer, and strawberries on another layer. But layer however you wish.
One twelfth of this is 4 Weight Watchers points, less if you use sugar free angel food cake.

Easy Individual Chicken Pot Pie

Here are the tiny Chicken Pot Pies I made in my little 4 inch casserole dishes. So yummy.

I wanted some chicken pot pie. So I found a couple of recipes that sounded good. I looked at what I had in the house; then combined the recipes to come up with this. It worked out great and I had a delicious easy dinner without going shopping.

2 Tablespoons butter or margarine
2 Tablespoons flour
Dash pepper
3/4 cup chicken broth (You can buy broth or use water and bouillon. I use 3/4 cup water and a scant teaspoon of Better Than Bouillon.)
1/2 cup milk
1 cup cubed cooked chicken (You can use leftover, rotisserie, or just cook it in the microwave.)
1 cup refrigerated cooked diced potatoes with onions (I use Simply Potatoes)
1 cup frozen peas and carrots
1/4 teaspoon salt
1 can refrigerated reduced fat crescent dinner rolls

Heat oven to 350 degrees F. Grease 4 ramekins or custard cups or use large muffin cups.
In skillet, melt butter, stir in flour and pepper. Cook about 1 minute, stirring constantly, until smooth and bubbly and slightly brown. Gradually stir in broth and milk; cook until mixture boils and thickens, stirring constantly. Add chicken, potatoes and onions, peas and carrots, and salt. Cook until hot and bubbly. Spoon mixture evenly into prepared ramekins. Separate dough into triangles. You can cut to fit your ramekins, but I just push them down and roll and fold until they fit. (Bake the leftover triangles into crescent rolls.) Brush tops with additional milk if desired.
Bake 15 to 18 minutes or until they are golden brown.

Stuffed Chicken Breasts

This is a simple and satisfying dinner. Add a salad or vegetable and you have a complete meal.

2 cups cooked brown rice
1 pound chicken breast halves
1/2 teaspoon pepper divided
1/4 teaspoon salt
2 Tablespoons finely chopped onion
1/4 cup finely chopped tomatoes
1/4 cup finely shredded part skim mozzarella cheese
1 teaspoon basil
In a zipper bag, pound chicken breasts to 1/4 inch thickness. I cut them in half, so each serving is about 4 ounces. Sprinkle with 1/4 teaspoon pepper and the salt. Combine cooked rice, onion, tomatoes, cheese, basil and remaining 1/4 teaspoon pepper. Spoon rice mixture on top of chicken breasts; fold over and secure sides with wooden toothpicks.

Spray a large frying pan with nonstick cooking spray. Add stuffed chicken breasts and cook over medium high heat one minute on each side or just until golden brown. Transfer chicken to shallow baking pan. I use my cast iron skillet, and then I don’t have to transfer the chicken to another pan. I just put the skillet in the oven and bake it in the same pan. I always have leftover rice mixture, so I just put it in the pan next to the chicken and serve the chicken over the rice that I baked next to the chicken. Bake at 350 degrees for 30 minutes.
This is great by itself, but I really like to put Lemon Apricot Sauce on the top, so here’s the recipe for that.

Lemon-Apricot Sauce
1/3 cup sugar free apricot preserves
1 Tablespoon lemon juice
1/4 teaspoon soy sauce
1/8 teaspoon ground ginger
In a small microwavable bowl, stir together all of the Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir.
Pour sauce over chicken.

Lemon Apricot Chicken

This is so delicious! The glaze is just the right touch. I love using egg whites and heart smart Bisquick to add flavor and crunch without all the fat and calories.

Makes: 3 servings
Chicken
2 tablespoons fat-free egg product or 1 egg white
1 tablespoon water
1/2 cup Bisquick Heart Smart® mix
1 1/2 teaspoons grated lemon peel
1/8 teaspoon garlic powder
3 small chicken breasts (4 ounces each)
Cooking spray
Lemon slices, if desired
Lemon-Apricot Sauce
1/3 cup sugar free apricot preserves
1 tablespoon lemon juice
1/4 teaspoon soy sauce
1/8 teaspoon ground ginger
1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray.
In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder.
Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
2. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
4. In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir.
Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.
Weight Watchers 5 points per serving.

Pumpkin Swirl Rolls

These rolls are delicious and much more healthy than most sweet rolls.
Ingredients
DOUGH:
• 4-1/2 to 5 cups all-purpose flour
• 3 cups whole wheat flour
• 2 cups quick-cooking oats
• 2/3 cup packed brown sugar
• 2-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (120° to 130°)
• 1 cup canned pumpkin
• 1/3 cup unsweetened applesauce
• 1/3 cup canola oil
• 2 eggs, lightly beaten
• 1/2 cup raisins (optional)
FILLING:
• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon

Directions:
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each half into 18 rolls. Place seam side down on two greased cookie sheets.
Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-35 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 36 rolls

I glazed mine, after placing them on the cooling racks, with a medium thin glaze made from powdered sugar and milk with a small amount of orange extract. I like to glaze them while they are still warm so the glaze melts into the swirled areas.

Orange, Orange Fruit Salad

This is for Rebecca and Dalene. This is the salad I had at Colton's birthday party. It's very easy and tastes delicious.

4 – 1 cup servings
1 pt per serving

1 box sugar free/fat free instant vanilla pudding
1 can mandarin oranges, drained
8 oz. fat free cool whip
1 box sugar free orange jello

Dissolve jello in 1 cup boiling water. Stir until dissolved. Add 5 ice cubes to water to make 1 cup. Add water to jello and stir until the ice cubes are melted. Let set 5 to 10 minutes in the refrigerator, 'til barely soft set. With electric mixer whip in pudding mix (dry). Beat until well mixed. Let stand for 15 minutes in the refrigerator. Fold in cool whip and oranges. Let set.

Lemon Pineapple Salad

Rebecca and Dalene, this is for you. This is the salad I had at Colton's birthday party. It's very easy and tastes wonderful.

1 box instant sugar free vanilla pudding
1 can crushed pineapple; well drained
1 8 oz container Fat Free Cool Whip
1 box sugar free lemon Jello

Dissolve Jell-O in 1 cup boiling water. Add 5 ice cubes
to a cup and fill with cold water; add to Jell-O.
Stir until melted. Set aside in refrigerator so it
sets a little bit (about 5 or 10 minutes).
With electric mixer, beat dry instant pudding mix into
Jell-O, beating until pudding is well mixed. Let stand
for 15 minutes in refrigerator. Fold in thawed
cool whip and pineapple.
Makes 4 one cup servings. 1 point per serving.

I drain the pineapple in my colander and press it with a rubber spatula so that it is very well drained.

Lazy Days Potato Salad

This one is for you Diane. It is really quick, and tastes good.

1 can (14 1/2 oz) sliced potatoes, drained
1/4 cup thinly sliced celery
1/4 cup sliced green onion
1/4 cup shredded carrot
1 can (2 1/4 oz) sliced ripe olives, drained
2 Tbsp chopped dill pickle
1/2 cup mayonnaise
1 to 2 Tbsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp pepper

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, mustard, garlic powder and pepper. Drizzle over potato mixture and toss to coat. Cover and refrigerate until serving.

Yield: 4 servings

2/3 cup (prepared with fat free mayonnaise) equals 93 calories, 3 g fat, 3 mg cholesterol, 780 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein

2/3 cup = 2 WW points

Manicotti

I got this recipe from a friend. It is yummy and simple to make. Low-fat and delicious.
Ingredients
10 manicotti shells
2 cups reduced fat spaghetti sauce
2 egg whites lightly beaten
1 (15 ounce) container low fat cottage cheese
1 TBSP fresh parsley, snipped
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 3/4 cups mozzarella cheese, shredded
1/2 cup grated parmesan cheese, fresh is best
Directions
Cook the manicotti shells according to package directions. Drain, rinse with cold water and drain again. Arrange the shells in a single layer and set aside.
Spread 1/2 cup spaghetti sauce in bottom of 13” x 9” baking dish.
For the filling, stir together egg whites, cottage cheese, parsley, salt, pepper, and nutmeg until well combined. Stir in 1 1/4 cup mozzarella cheese and 1/4 cup parmesan cheese.
Preheat oven to 350 degrees. To assemble, spoon the cheese mixture into manicotti shells and place the filled shells in a single layer in the baking dish. Spread the remaining 1 1/2 cups spaghetti sauce on top. Sprinkle with the remaining mozzarella cheese and remaining parmesan cheese. Bake 35 minutes or until bubbly.

Chicken with Clementine Glaze

This is so yummy...light and tender. It is also quick and easy. I added some brown rice and green salad. Very delectable dinner.

Yield: 4 servings
Ingredients
6 clementines
2 tablespoons olive oil
4 chicken cutlets, pounded thin
Salt and pepper to taste
2 teaspoons sugar
2 tablespoons butter
2 tablespoons lemon juice
Directions
1. Cut the clementines in half and juice them.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook the cutlets in the skillet, turning over once, until browned on both sides, about 6 minutes total. Transfer the chicken to a plate.
3. Pour off the excess oil from the skillet, then add the sugar and cook, stirring with a wooden spoon, for 15 seconds. Add the clementine juice (be careful; it will steam up at first) and cook until thickened slightly, 2 to 3 minutes. Add the butter and swirl with a spoon until it's evenly melted into the liquid, about 30 seconds. Add the lemon juice and swirl. Return the chicken to the skillet and turn to coat with sauce. If necessary, reduce heat to low and cook the chicken, covered, until cooked through. Serve with sauce.

I don't use the oil, I just spray the pan with non-stick cooking spray.
I only use about 2 teaspoons of butter, just enough for a touch of flavor and to make the glaze a little more creamy.
I'm going to try it with oranges when clementines are no longer in season.
About 4 points per serving.

Chicken Noodle Soup

2 cups chicken cut into bite-sized pieces
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon lemon pepper
1 teaspoon seasoned salt
1/2 teaspoon poultry seasoning, optional
4 Cans fat free chicken broth
1 Tablespoon Better Than Bouillon
1 broth can water
4 cups fresh or frozen vegetables (I like peas and carrots and/or broccoli and cauliflower. I usually use frozen.)

1/2 bag noodles
Salt and pepper to taste (It depends on the sodium in the broth.)

Rub chicken with spices. Saute in a skillet sprayed with cooking spray. Cook 3-5 minutes until browned on outside and no longer pink inside.
Put the broth, bouillon, and water into a large saucepan. Add the chicken. When the water comes to a full boil, add the vegetables and the noodles. Bring back to a boil and cook for 8 to 12 minutes until the noodles are done.
Makes about 14 servings 1 cup each.

(Optional brown 1/2 onion in the skillet and added it to the broth and water with the chicken.)

Roasted Root Vegetables

This is one of my favorite ways to cook and eat vegetables. Very easy and tasty. You can make any amount you want to serve the number of people. In the summer when I don't want to use the oven and heat up the house, I just do these in my dutch oven over the coals or on top of the stove. Yummy!

2-4 cups Root vegetables, peeled if desired, cut into uniform 2 inch pieces
1-2 TBSP Vegetable oil
Salt and pepper to taste

Preheat oven to 400 degrees.
Spread vegetable oil onto baking sheet. Add vegetables in a single layer and stir to coat with oil. Add salt and pepper.
Bake 30 to 50 minutes, until tender, stirring half way through.