Mac and Cheese Salad
3 cups cooked macaroni (1.5 cups uncooked) (don't use oil or salt when cooking, make sure to cool completely)
3/4 cup shredded reduced fat sharp Cheddar cheese
1/2 cup frozen green peas, thawed
1/2 cup diced lean ham
1/4 cup sliced green onions
1 cup red. fat mayo (such as hellmanns just 2 good)*
1/2 tsp salt
1/4 tsp pepper
Combine first 4 ingredients. Toss well. Combine mayo, salt and pepper, stir well, add to salad toss well. Cover and chill 1-24 hours. Yields 8 servings, each serving size = 2/3 cup = 3 pts
*I'm not a huge fan of the taste of reduced fat mayo I think I'd find a way to subsitute the entire cup of mayo for something like the dressing in the next recipe because it is positively yummy!
Eight Layer Salad
6 cups torn iceberg lettuce
8 cups torn romaine lettuce
6 40% less fat bacon slices, cooked and crumbled (WW recommends Gwaltney brand)
3/4 cup chopped red onion
10 oz package of frozen green peas, thawed
1 cup chopped red bell pepper
8 oz can sliced water chestnuts, drained
3/4 cup shredded reduced fat sharp Cheddar cheese
3/4 cup reduced fat mayo (WW suggests Hellmans Just 2 Good)
3/4 cup 30% less fat sour cream (WW suggests Breakstones)
1 (0.7 oz) pkg dry italian dressing mix
Combine the lettuces in a 4 qt bowl, toss. Layer bacon and next 5 ingredients on top of lettuce. Combine mayo, sourcream and dressing mix in small bowl. Spread over top of salad sealing to the edge of the bowl. Cover and chill up to 24 hours. Yields 12 servings (serving size = 1 1/3 cups) = 2 pts per serving
Polenta with Sausage
1 16 oz tube prepared polenta, cut into 1/4 inch thick slices
cooking spray
3/4 pound hot or sweet turkey italian sausage
1 cup chopped green bell pepper
1/2 tsp fennel seeds
1 tsp dried italian seasoning
2 14.5 oz cans no salt added diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese
Preheat oven to 450. Spray bottom of an 11x7 baking dish. (I just used a 9x13 with a few more of the ingredients.) Arrange plenta slices in bottom of pan, bake at 450 for 8 minutes turning once.
Remove casings from sausage, coat nonstick skillet with spray. Cook over medium high heat the sausage, bell pepper and fennel seeds. Cook until sausage is done, stirring till crumbles. Add italian seasoning and tomatoes, cook 2 more minutes or until thoroughly heated. Pour sausage mixture over polenta. Sprinkle with cheese. Bake for 3 minutes or until cheese melts. Yields 4 servings (in a 11x7 pan) serving size = 1 1/2 cups = 7 points
Chicken Manicotti
12 uncooked manicotti
10.5 oz can condensed reduced fat cream of chicken soup
10.5 oz can " " cream of mushroom soup
1/2 cup 66% less fat sour cream (such as land o lakes)
3 cups frozen diced cooked chicken, thawed
1/4 cup chopped onion
4 oz can sliced mushrooms, undrained
1 1/2 cup shredded reduced fat sharp cheddar
Cook manicotti according to package directions (do not use salt or oils), drain and set aside.
Heat oven to 350
Combine soups and sourcream in bowl, stir well. Combine half of soup mixture and chicken, stir well. Stuff manicotti shells with chicken mixture. Place shells in a 13x 9 baking dish coated with cooking spray. Coat a large nonstick skillet with cooking spray; place over medium till hot. Add onion, saute 2 minutes or until tender, remoe from heat, stir in remaining half of soup mixture and mushrooms. Spoon over manicotti.
Bake uncovered at 350 for 15 minuts. Sprinkle with cheese bake additional 5 minutes. Let stand 5 minutes before serving. 6 servings, 2 shells each = 8 points per serving.
Veggie Patty Melts
butter flavor cooking spray
1 large onion cut in half vertically and sliced (about 2 cups)
1/2 cup water
1 10z pkg frozen meatless soy protein burgers (such as Boca Burgers All American Classic)
8 (1/2 oz) slices reduced calorie whole wheat bread
4 3/4 oz slices of reduced fat processed american cheese (such as Kraft 2% singles)
Coat large nonstick skillet with spray. Place over med high heat until hot. Add onion; sautee 12 minutes or until very tender, adding water 1 tbs at a time to prevent scorching. remove onion from skillet, set aside and keep warm. cook burgers in skillet according to pkg directions. Di vide onion evenly over 4 bread slices, top with 1 burger and 1 cheese slice. Cover wtih remaining 4 bread slices.
Place skillet over medium heat until hot. Coat one side of each sandwich with spray. Place 2 sandwhiches, coated sides down in skillet and cook 3 min or until browned. Coat top sides of sandwhiches with spray, turn over and cook additional 3 minutes or until browned. Repeat with remaining2 sandwiches. Serve immediately
Yields 4 servings = 4 servings per point
Frozen Lime Pie
1 14 oz can fat free sweetened condensed milk
1 6 oz can frozen limeade concentrate, thawed and undilluted
1 1/2 cups frozen reduced calorie whipped topping, thawed
1 6 oz reduced fat graham cracker crust
lime slices (optional)
combine milk and limeade in large bowl. Fold in whipped topping. Pour into crust, Cover loosely; freeze at least 4 hours till firm. Garnish with lime slices if desired. Yields 10 servings. 5 pts per serving.
White Chocolate Angel Triffle
1 3.3 oz pkg white chocolate instant pudding mix
2 cups fat free milk
1/2 cup seedless raspberry spread (such as Polaner all fruit)
2 Tbs amaretto (or 1/4 tsp almond extract)
5 3/4 cups cubed angel food cake
3 tbs sliced almonds toasted
prepare pudding mix according to pkg using a whisk and 2 cups fat free milk, let stand 5 minutes
Combine raspberry spread and amaretto in small bowl, whisk until smooth.
Arrange half of cake cubes in a 2 quart trifle bowl or glass bowl; brush with half raspberry mixture. Spoon half of the pudding over the raspberry mixutre. Repeat layers with remaining cake, raspberry mix and pudding. Sprinkle evenly with toasted almonds. Cover and chill at least 30 minutes. Yields 9 serving s)3/4 cup) - 4 pts per serving.
******these are all from "Dinner Tonight" A WW special Edition. -- It is soft cover and looks like a magazine... I picked it up at my last mtg.
