Tangy Cole Slaw

from Shanna Nail

3/4 cup Splenda
3/4 cup white vinegar
1 tsp oil
salt & pepper
One bag shredded cabbage & carrots,
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 orange bell pepper, chopped

Wisk together Splenda, white vinegar, oil, salt and pepper.  Pour mixture over cabbage & carrots & bell peppers

Make at least 8 hours before serving it so that it has some time to marinate and chill. (Sometimes overnight) It works pretty well to place all ingredients in a large ziploc bag to mix and marinate. Before serving, pour off excess juices! 

It is very healthy, and for any Weight Watchers members counts as 0 points.

Crockpot Broccoli Casserole

from crockpot365

2 pounds of fresh broccoli, washed and trimmed (I only really like the florets) 
1/3 cup flour 
1/4 tsp kosher salt
1/4 tsp black pepper
1/2 tsp ground mustard
1 cup low fat or fat free milk
1 cup chicken broth
1 cup shredded yummy white cheese (I used Montery Jack)
1/2 cup Parmesan cheese

Wash and trim the broccoli.  In a large mixing bowl, combine the flour, salt, pepper, and dried mustard. Toss the broccoli in the mixture. Dump the broccoli into the crockpot.

Cover with 1 cup of whatever shredded cheese you are going to use. Add the milk and the chicken broth.  Top with Parmesan cheese.

Cook on low for about 6 hours, or on high for about 3-4. This is done when the broccoli reaches desired tenderness and begins to brown a bit around the edges.

Chicken Pot Pie

 Adapted from Cooks.com

1 can Veg-All mixed Vegetables, drained
1 can Cream of Potato Soup
1 can Cream of Chicken Soup
1/2 a soup can of milk
2 cups cooked chicken, shredded, cubed, or chopped
2 uncooked refrigerated pie crusts
salt & pepper to taste
1 egg, slightly beaten for egg wash


The directions on the box of pie crusts say to let stand at room temperature for about 20 minutes. Take these out of your refrigerator now, open each package and set aside.  Preheat oven to 350 degrees.

Place vegetables, soups, milk, chicken and S&P in a bowl, mix until combined thoroughly.

Put one pie crust into pie plate, add filling, top with remaining pie crust.

Cut a couple of slits in the crust, brush lightly with egg wash.

Bake on cookie sheet in center of over for 45 minutes.

Maple-Roasted Chicken With Sweet Potatoes

 From Real Simple

1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

Heat oven to 400° F.

Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.

Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.

I made this with chicken breasts cut in 1/2.  I also substituted sugar free syrup & dried thyme.  The chicken ended up a little tough on the outside, but still tender enough to cut with a fork.  Since it is so similar to the Easy Chicken recipe, I think I may try it in an oven bag next time.  Regardless, it was really good :)

Low Country Boil

From allrecipes.com

Old Bay Seasoning TM to taste

1-1/4 pounds new potatoes

1 (16 ounce) package cooked kielbasa sausage, cut into 1 inch pieces

3 ears fresh corn, husks and silks removed

1-1/4 pounds whole crab, broken into pieces

1 pound fresh shrimp, peeled and deveined

Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.

Drain off the water, and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

I made this with chicken sausage & no crab. It was easy, delicious and really fun! We didn't have newspaper, so we just dumped it onto a paper towel lined baking sheet. This would be a great crowd pleaser!

Lemon-Garlic Broccoli

 From The Barefoot Contessa

4 to 5 pounds of broccoli
6 1/2 Tbs olive oil, divided
1 1/2 tsps kosher salt
1/2 tsp fresh ground pepper
4 garlic cloves, peeled and sliced
1 lemon
3 Tbs pine nuts, toasted
1/3 cup of freshly grated Parmesan cheese
2 Tbs julienned fresh basil

Preheat the oven to 425.

Take 4 to 5 pounds of broccoli, cut into florets (but relatively big ones.). Put the broccoli on a cookie sheet. Toss with 5 Tbsp olive oil, salt and pepper and add 4 garlic cloves and toss again.  Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."

When it's done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add remainder of thee olive oil, pine nuts, Parmesan cheese & basil.

Faux-Fried Zucchini

From Hungry Girl

2 large zucchini; ends removed
3/4 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup fat-free liquid egg substitute (like Egg Beaters)
1 tbsp. powdered ranch dressing/dip mix
1/4 tsp. plus 1 dash garlic powder
1/4 tsp. plus 1 dash onion powder
1/4 tsp. plus 1 dash oregano
2 dashes pepper
2 dashes salt


Preheat oven to 350 degrees. Cut zucchini into half-inch-wide circles. Blot away any excess moisture with a paper towel.

Fill a medium-sized dish with egg substitute, and season with a dash each of garlic powder, onion powder, oregano, salt, and pepper. In a separate medium-sized container, combine cereal breadcrumbs with 1/4 tsp. each of garlic powder, onion powder, and oregano -- add the ranch mix and a dash each of salt and pepper, and then mix well.

Set out a baking pan, and spray with nonstick spray. Toss zucchini circles in the egg substitute until they are all evenly covered. One by one, coat zucchini with breadcrumbs (giving them a shake first to remove excess egg substitute), and lay them flat on the baking pan.

Place in the oven, and bake for 10 minutes. Flip zucchini circles over, and return to the oven for about 10 more minutes, or until outsides are crispy and zucchini is cooked through.

MAKES 3 SERVINGS

WW POINTS® value 1 per serving

Loaded Baked Potatoes

Baking Potatos
Olive Oil
Seasoning/Sea Salt
Cheese

Topping ideas:
Chicken
Chili
Broccoli
Cauliflower

Preheat oven to 400 degrees. Scrub the potatoes and prick each multiple times with a fork to prevent steam from building up and causing the potato to explode in your oven. Rub or spray Olive Oil on potato jacket and sprinkle seasonings and/or sea salt on the outside for a tasty and tough jacket. Bake for 40 - 60 minutes (baking time will vary on size and number of potatoes).

Place each baked potato on a plate, slice open lengthwise, separate the two halves and mash slightly. Top with shredded cheese & desired toppings. You can even add a little sour cream, BBQ or ketchup.

Pasta Salad

1 box rigatoni pasta, cooked
1 medium/large sweet bell pepper, chopped
1/4 large onion, chopped
1 box frozen chopped broccoli, cooked & drained
1 small can sliced olives
5 slices of turkey cold cuts, chopped
1 1/2 cups Wishbone Red Wine Vinegar Dressing*

In a large bowl combine all ingredients, and refrigerate overnight.

*I am guessing I used about 1 1/2 cups of dressing. I just added it to taste (about 1 cup), but once it sat it needed more (hence the additional 1/2 cup). I'll update when I make it again, in the meantime, I would suggest you add dressing to taste and then add a bit more.

Sweet Potato Casserole

From allrecipes.com

5 sweet potatoes, peeled and sliced

1/2 cup packed brown sugar
1/4 cup low fat margarine
2 tablespoons orange juice
2 pinches ground cinnamon
1 (10.5 ounce) package miniature marshmallows

Preheat oven to 350 degrees F (175 degrees C). Steam sweet potatoes until tender. In a large bowl, blend the potatoes until creamy. Stir in the butter, brown sugar, orange juice to taste and a dash of ground cinnamon. Spread the sweet potato mixture into a 9x13 inch pan. Sprinkle the miniature marshmallows over the top and bake at 350 degrees F (175 degrees C) until golden brown.

Green Bean Casserole

From French's

1 (10 3/4 oz.) can cream of mushroom soup
3/4 cup milk
1/8 tsp. black pepper
2 cans cut green beans
1 1/3 cups fried onions

Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup fried onions. Bake at 350°F for 30 min. or until hot. Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Quiche

From: Alicia Lovell

1 unbaked pie crust

4 eggs

1 cup milk

1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard (optional)

1 1/2 cup shredded cheese

1 - 1 1/2 cups meat and/or veggies

Whisk together eggs, milk, salt, pepper & mustard. Add cheese and meat/veggies. Place pie crust in pie pan, fill with mixture, bake at 350 for 45-60 minutes. Cover edges only of the crust for first 30-45 mins with foil. Remove foil in time to get to a golden brown crust.

This recipe can be changed any way you like. All meat, all veggie, use several kinds of each, however fits your fancy or what you happen to have on hand.

Cheesy Chicken Soup

from Christel Snelson

2-3 chicken breasts, diced
Red potatoes
Carrots
Onion
2 cans cream of chicken soup
2 cans rotel
1 box (or 3 cans) chicken broth
Velveeta cheese

Place chicken into a large stockpot to brown. Meanwhile, dice up red potatoes, carrots and onion (enough to fill your stock pot about 1/4 full). Once the chicken is cooked, add the veggies, soup, Rotel, chicken broth and bring to a boil. Then, simmer until veggies are cooked. Cube up some Velveeta, put in soup bowls, pour hot soup over cheese cubes and enjoy.

In the photo above, I didn't have Velveeta so I just used shredded cheese. It was yummy! It was a bit spicy, but most of the spice is in the broth. If feeding little kids, the chicken and veggies would be fine, but separate it from the broth.

Fried Rice

Adapted from allrecipes.com

1 tablespoons butter
1 egg, beaten
1 tablespoon oil
2 cups cold, cooked white rice
1/2 cup chopped carrots
1/2 cup frozen green peas, thawed
2 green onions, sliced
3 tablespoons soy sauce

Heat butter in a wok or large skillet over medium-high heat. Pour in the egg; cook and stir until scrambled and firm. Remove from wok, and set aside.

Put oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in carrots, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

This would also be really good with a variety of veggies and chicken or shrimp

Easy Chicken Dinner

This is a very simple recipe that we have made many times. The basic ingredients are the same, but you can add a lot of variety by changing the marinade, spices or veggies you add to the mix. There are 2 ways to cook it, on the grill or in the oven. Clean up is easy and this delicious, filling dish is always a winner.

Chicken breasts, thawed (marinated if desired)
Potatoes, any variety, cubed
1/2 a large onion per chicken breast, cut into large chunks
Assorted veggies (carrots, bell pepper and celery all work well)
Marinade, salt and pepper or any other spices you desire

Non-stick aluminum foil (for gill only)
Oven bag (large size) & 2 tbs flour (for oven only)


Grill Directions:
To make individual serving packets on the grill, use non-stick aluminum foil. Cut off a descent piece of foil (make a square or larger) for each piece of chicken. In the center of the foil place potatoes, onion and veggies. Add the thawed chicken breast to the top and season as desired. If using marinade, pour a little of the marinade juice on the potatoes and veggies. Fold up foil to create a taco shaped packet folding the foil over where it meets to create a seam.

Cook on a barbecue for 25 minutes or until chicken in no longer pink inside. Remove from grill and place on a cookie sheet. Open each packet to vent and cool for a few minutes. Dump contents onto a plate and enjoy.

Make sure you allow for enough cooling. More than once we had plates pop and shatter due to the heat.

Oven Directions:
Preheat oven to 350 degrees. In an oven bag (large size) shake 2 tbs of flour. Place the bag in 13x9x2-inch baking pan. Create a layer of potatoes, onion and veggies inside the bag on the bottom of the pan. If using a marinade, pour a little of the juice over the potatoes and veggies. On top of the potato and veggies layer, add chicken and spices as desired. Close the bad with a nylon tie and cut six 1/2-inch slits in the top of the bag for ventilation. Bake 55-60 minutes.

Veggie Chicken Pasta

Steam fresh broccoli & cauliflower
2-4 chicken breasts cooked
1 box cooked Pasta
Spray butter or butter spread
fresh Parmesan cheese

Cook broccoli and cauliflower following package directions. Finely chop broccoli, cauliflower and chicken and mix together in a large bowl. Add cooked pasta, butter and cheese; mix well. Dish into bowls and top with additional Parmesan.

Makes 4-6 servings

We like to use the Kraft 'Grate it Fresh' Parmesan Cheese because I'm a busy mama and it's easy :)

Cheesy Egg Scramble

Egg Substitute (or eggs)
Red bell peppers chopped
green bell peppers chopped
onion chopped
cheese

Spray a small amount of nonstick spray in a fry pan and add eggs, bell peppers and onion. Cook thoroughly. Add cheese and cook until melted. Place in bowls or on plates and pepper as desired.

We have made this many ways. We have added chicken (both fried and boiled), bacon, hash browns, etc. We eat it straight out of the bowl (Seth likes it with ketchup) or in tortillas (good with some salsa). The possibilities are really endless with this one!

Chicken Pot Pie

From: Betty Crocker

1 package (16 ounces) frozen mixed vegetables, thawed

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed cream of chicken soup

1 cup Original Bisquick® mix

1/2 cup milk

1 egg

Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole. Stir remaining ingredients in small bowl with fork until blended. Pour onto casserole. Bake 30 minutes or until golden brown.

I usually semi-thaw the veggies in some luke-warm water and it works well. I also use the heart smart Bisquick and non-fat milk.

Delish Spinach Dip

8 oz Sour cream
1 block cream cheese
1 packet ranch dressing mix (powder)
1 package frozen chopped spinach
1 red bell pepper chopped
1 small can water chestnuts diced

Defrost spinach and remove moisture with cheese cloth or paper towels. Mix sour cream, cream cheese until completely smooth. And ranch dressing until well blended. Add spinach and mix. By Stir in bell pepper and water chestnuts by hand. Place in an air tight container and refrigerate for at least 1 hr (best if over night). Serve with crackers or whatever your heart desires (We love it with the wheat thins - the big ones if you can find them).

Yummy and a total party hit! You can even make it light or fat free by using fat free or light sour cream and cream cheese. I have actually never made it with the full fat stuff and I always get rave reviews!

Broccoli, Rice & Chicken Casserole

From: Brandie Kennedy

Ingredients:

4 thawed chicken breasts (we do chicken chunks or tenders)

1 can of cream of mushroom

1 can of cream of chicken

2 cups of uncooked rice
1 package of frozen broccoli

1 packet of dry onion soup

2 cans of water

Directions:

Preheat oven to 300 degrees. In a large bowl, combine soups, rice, water and onion soup. Put the chicken and broccoli in and pepper to taste. Pour into a 9x13 casserole dish and cover with foil. Slow cook for 2 hours.