Mix & cook til thick:
2 pkgs. jello tapioca pudding
1 small orange jello
3 cups water - cool
Drain:
1 small can crushed pineapple
1 can mandarin oranges
Fold fruit into jello mixture with 1 cup miniature marshmallows and 1 large tub cool whip, thawed.
Submitted by Jeanne Koebel
Monday, October 30, 2017
QUICK BREADS - Cinnamon Coffee Cake
Topping: Mix together & set aside
1/2 cup chopped nuts
1 tsp. cinnamon
3/4 cup brown sugar
Stir together:
1 cup butter/oleo (softened)
2 cups sugar
2 eggs
1/2 tsp. vanilla
1 cup sour cream
Mix in:
1-3/4 cups flour
1 tsp. baking powder
1/4 tsp. slat
Pour 1/2 batter into greased 9 x 13 pan. Sprinkle 1/2 topping mixture over. Pour rest of batter into pan and top with remaining topping.
Bake @ 350° 45 - 60 minutes.
Submitted by Jeanne Koebel
1/2 cup chopped nuts
1 tsp. cinnamon
3/4 cup brown sugar
Stir together:
1 cup butter/oleo (softened)
2 cups sugar
2 eggs
1/2 tsp. vanilla
1 cup sour cream
Mix in:
1-3/4 cups flour
1 tsp. baking powder
1/4 tsp. slat
Pour 1/2 batter into greased 9 x 13 pan. Sprinkle 1/2 topping mixture over. Pour rest of batter into pan and top with remaining topping.
Bake @ 350° 45 - 60 minutes.
Submitted by Jeanne Koebel
SOUPS - Stuffed Pepper Soup
3 cups cooked brown rice (omit for paleo diet)
1 lb. 95% lean ground beef
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz. each) cans petite diced tomatoes
1-3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp. dried marjoram
salt and fresh pepper to taste
Using Stove Top:
In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Using Instant Pot:
Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt. Cook until no longer pink, 5 to 8 minutes. Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cooked brown rice. Note: Since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.
Recipe from skinnytaste.com submitted by Wanda Barclay
1 lb. 95% lean ground beef
 |
| Stuffed Pepper Soup |
1/2 cup chopped red bell pepper
1 cup finely diced onion
3 cloves garlic, chopped
2 cans (14.5 oz. each) cans petite diced tomatoes
1-3/4 cups tomato sauce
2 cups reduced sodium, fat-free chicken broth
1/2 tsp. dried marjoram
salt and fresh pepper to taste
Using Stove Top:
In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Using Instant Pot:
Press saute button on Instant Pot, spray the pot with nonstick spray, add the ground meat and salt. Cook until no longer pink, 5 to 8 minutes. Drain fat if any, then add peppers, onions and garlic and cook 4 to 5 minutes. Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and cook high pressure 15 minutes. Natural release. Serve about 1-1/2 cups of soup in each bowl and top with 1/2 cooked brown rice. Note: Since there is no evaporation in the pressure cooker, you can reduce the broth by 1/2 cup.
Recipe from skinnytaste.com submitted by Wanda Barclay
CASSEROLES - Mexican Chicken and Rice Casserole
1 can fat free cream mushroom soup
1 can fat free cream chicken soup
2 cans water
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1-1/2 cups instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 lbs. frozen bonless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese
Preheat oven to 350°. Coat a 13 x 9 inch glass casserole dish with cooking spray.
In a measured bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top. Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions. Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.
Makes: 12 servings
Recipe from healthypointsrecipes.com submitted by Wanda Barclay
1 can fat free cream chicken soup
 |
| Mexican Chicken and Rice Casserole |
1 can black beans, drained and rinsed
1 can Rotel diced tomatoes with chilies
1-1/2 cups instant rice
1 pkg taco seasoning
cilantro and green onions chopped (optional)
3 lbs. frozen bonless, skinless chicken breasts (6 breasts)
1 cup shredded cheddar cheese
Preheat oven to 350°. Coat a 13 x 9 inch glass casserole dish with cooking spray.
In a measured bowl, whisk together the soups, water and taco seasoning, then pour into the bottom of the dish. Sprinkle the rice over the soups, then place the chicken breasts (still frozen) on top. Pour the beans and tomatoes over the chicken, then sprinkle on the cilantro and green onions. Cover with foil and bake for 1 hour, 40 minutes. Remove foil, sprinkle shredded cheese over to melt and bake another 10 minutes.
Makes: 12 servings
Recipe from healthypointsrecipes.com submitted by Wanda Barclay
DESSERTS - Skinny No-Bake Peanut Butter Pie
5 oz. reduced fat cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup Better 'n Peanut Butter
8 oz. fat free frozen whipped topping, thawed (or truwhip for healthier option)
reduced fat graham cracker pie crust
3 tbsp. Hershey's chocolate syrup
Beat crem cheese and confectioners' sugar together in a medium bowl. Mix in Better'n Peanut Butter and beat until smooth. Fold in whipped topping. Spoon into graham cracker pie shell. Cover and refrigerate until firm, at least 2 - 3 hours. Drizzle with chocolate syrup before serving.
Servings: 10 • Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g. • Carb: 32.9g • Fiber: 1.3 g
Sugar: 16.7 g • Sodium 94.6 mg
Recipe from skinnytaste.com submitted by Wanda Barclay
1/2 cup confectioners' sugar
1/3 cup Better 'n Peanut Butter
8 oz. fat free frozen whipped topping, thawed (or truwhip for healthier option)
reduced fat graham cracker pie crust
3 tbsp. Hershey's chocolate syrup
Beat crem cheese and confectioners' sugar together in a medium bowl. Mix in Better'n Peanut Butter and beat until smooth. Fold in whipped topping. Spoon into graham cracker pie shell. Cover and refrigerate until firm, at least 2 - 3 hours. Drizzle with chocolate syrup before serving.
Servings: 10 • Calories: 216.8 • Fat: 6.4 g • Protein: 2.9 g. • Carb: 32.9g • Fiber: 1.3 g
Sugar: 16.7 g • Sodium 94.6 mg
Recipe from skinnytaste.com submitted by Wanda Barclay
APPETIZERS - Magic Mushrooms
2 pounds Italian sausage - spicy
2 pounds fresh mushrooms - about 40
Clean mushrooms. Remove stems and chop. Mix chopped stems with the sausage. Form into walnut size balls and place in mushroom cap so that mix extends over the top of the mushroom. Place the stuffed mushroom in a 9 x 13 baking dish.
Bake @ 30 minutes or until browned.
Submitted by Nancy Brown
2 pounds fresh mushrooms - about 40
Clean mushrooms. Remove stems and chop. Mix chopped stems with the sausage. Form into walnut size balls and place in mushroom cap so that mix extends over the top of the mushroom. Place the stuffed mushroom in a 9 x 13 baking dish.
Bake @ 30 minutes or until browned.
Submitted by Nancy Brown
SALADS - Orange Jello Salad
1 - 6 oz. orange jello
2 cups boiling water
1 - 6 oz. can frozen orange juice, thawed
1 - 8 oz. can crushed pineapple and juice
1 small can mandarin oranges and juice
Dissolve jello in boiling water. Add orange juice and fruits. Turn into 2 quart bowl and chill.
Submitted by Nancy Brown
2 cups boiling water
1 - 6 oz. can frozen orange juice, thawed
1 - 8 oz. can crushed pineapple and juice
1 small can mandarin oranges and juice
Dissolve jello in boiling water. Add orange juice and fruits. Turn into 2 quart bowl and chill.
Submitted by Nancy Brown