1 1/4 tsp lemon pepper seasoning salt
4 boneless skinless chicken breast halves (4 oz each)
2 Tbsp butter
1 cup baby carrots, quartered lengthwise
1/3 cup sliced green onions
3/4 cup chicken broth
1 Tbsp flour
1/4 cup fat free sour cream
1 tsp parsley flakes
Rub lemon pepper on chicken. In large skillet, melt butter over mediun heat. Saute chicken 7-10 minutes per side or until done; remove from skillet. Keep warm. Add carrots and onion to skillet. Saute 2 min. Whisk together broth and flour. Pour over vegetable. Bring to boil. Simmer 2 minutes. Add sour cream and parsley. Simmer 2 min. Spoon over chicken.
Makes 4 servings for 4 points each.
Sunday, January 11, 2009
Campbell's Baked Macaroni and Cheese
1 can Campbell's cheddar cheese soup
1/2 cup milk
1/8 tsp pepper
3 cups hot cooked corkscrew or shell pasta (or any other kind)
Mix soup, milk, pepper and pasta in 1 quart casserole dish. Bake (covered) at 400 degrees for 20 minutes or until hot. Makes 4 servings. Each serving is 4 points.
1/2 cup milk
1/8 tsp pepper
3 cups hot cooked corkscrew or shell pasta (or any other kind)
Mix soup, milk, pepper and pasta in 1 quart casserole dish. Bake (covered) at 400 degrees for 20 minutes or until hot. Makes 4 servings. Each serving is 4 points.
Brownies
These are a very moist brownie. You won't be able to taste the beans.
1 (15 oz) can black beans
19.5 oz box brownie mix
Drain beans and rinse them twice. Put the beans back in the can and fill with water. Put the beans and water in a blender and blend the heck out of them. Totally liquify them. When you think that they are blended enough, blend them some more, to be sure. Mix the beans with the brownie mix. Add a little water if they are too thick. Pour into a 9 by 13 inch pan sprayed with non-fat cooking spray. Bake at 350 degrees for about 20-30 minutes. Let them cool. Cut into 24 pieces (about 1 1/2 inch square).
Makes 24 pieces for 1 point each.
1 (15 oz) can black beans
19.5 oz box brownie mix
Drain beans and rinse them twice. Put the beans back in the can and fill with water. Put the beans and water in a blender and blend the heck out of them. Totally liquify them. When you think that they are blended enough, blend them some more, to be sure. Mix the beans with the brownie mix. Add a little water if they are too thick. Pour into a 9 by 13 inch pan sprayed with non-fat cooking spray. Bake at 350 degrees for about 20-30 minutes. Let them cool. Cut into 24 pieces (about 1 1/2 inch square).
Makes 24 pieces for 1 point each.
Peanut Butter Cookies
3 Tbsp butter, softened
2 Tbsp reduced fat peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 egg white
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
In a large mixing bowl, cream the butter, peanut butter and sugars. Add egg white, beat until blended. Beat in vanilla. Combine flour, soda and salt; gradually add to the creamed mixture. Scoop onto cookie sheets coated with non stick cooking spray, making 24 cookies. Flatten with a fork. Bake at 350 degrees for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire rack. Cool completely.
Makes 24 cookies for 1 point each.
2 Tbsp reduced fat peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1 egg white
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
In a large mixing bowl, cream the butter, peanut butter and sugars. Add egg white, beat until blended. Beat in vanilla. Combine flour, soda and salt; gradually add to the creamed mixture. Scoop onto cookie sheets coated with non stick cooking spray, making 24 cookies. Flatten with a fork. Bake at 350 degrees for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire rack. Cool completely.
Makes 24 cookies for 1 point each.
Cherry Chocolate Cookies
1 pkg chocolate or chocolate fudge cake mix
1 sm pkg sugar free cherry jello
2 egg whites
10-18 maraschino cherries (chopped)
1/2 cup unsweetened applesauce
Mix all together. If the dough is too dry add a little cherry juice. Drop by small scoop on ungreased cookie sheet. Bake at 350 degrees 8-10 minutes. Makes approximately 48 cookies for 1 point each.
1 sm pkg sugar free cherry jello
2 egg whites
10-18 maraschino cherries (chopped)
1/2 cup unsweetened applesauce
Mix all together. If the dough is too dry add a little cherry juice. Drop by small scoop on ungreased cookie sheet. Bake at 350 degrees 8-10 minutes. Makes approximately 48 cookies for 1 point each.
Sugar Cookies
1 pkg Betty Crocker Sugar Cookie mix
1 egg
1/2 cup fat free sour cream
Mix all together and drop by small scoop on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Makes approximately 36 cookies for 1 point each.
1 egg
1/2 cup fat free sour cream
Mix all together and drop by small scoop on ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes. Makes approximately 36 cookies for 1 point each.
Chocolate Chocolate Chip Cookies
These are one of my very favorite cookies. They fulfill my need for chocolate.
1 box chocolate cake mix
1 cup shredded zucchini
1/2 cup fat free sour cream
1 egg white
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup mini chocolate chips
Mix all together. Bake at 350 degrees for 10 minutes. Makes 48 cookies for 1 point each.
1 box chocolate cake mix
1 cup shredded zucchini
1/2 cup fat free sour cream
1 egg white
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup mini chocolate chips
Mix all together. Bake at 350 degrees for 10 minutes. Makes 48 cookies for 1 point each.
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