by Sandra Cooper
1/2 gallon pineapple sherbet, thawed enough to stir
1 pkg frozen strawberries (in syrup), thawed enough to separate
1 - 2 bananas, diced
3/4 cup frozen blueberries (you don't need to thaw the blueberries)
3/4 cup chopped pecans or walnuts

Mix all ingredients together. Refreeze. I usually serve this in the little 9 oz. clear plastic cups. A friend of mine puts the mixture in the cups to refreeze. You can garnish this with pirouline cookies (I'm not sure how to spell this but these are the little tube cookies that look like straws). Or, you could garnish with fresh berries and whip cream--be creative! Each recipe serves 10-12 people.
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Chicken Florentine

by Marcia
20 ozs frozen chopped spinach
chicken breasts
grated cheese
Rago sauce with spinach and cheese

Microwave each box of spinach 4 min, drain.
Spread spinach in the bottom of a 9 x13 baking dish.
Top with chicken, sprinkle with cheese, and top with sauce.
Bake approx 1.5 hrs at 350 degrees.

The next time I make this I am going to use boneless filets, and pound them thin. Top with spinach and cheese and roll up in little bundles, and then top with the sauce. The skinless, boneless chicken may be done in an hour. I certainly would check it often between 60 and 90 minutes.
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Rice-Broccoli-Cheese Dish

by Nancy
1/2 Cup diced celery
1/2 Large onion diced
1/2 stick oleo
Saute the above

1 1/2 cups cooked rice, instant
1 jar of jalapeno cheese whiz
1 box broccoli spears (frozen) chopped fine after warming
1 can of mushroom soup

Mix all together and bake at 350 degrees for 20 minutes or until bubbles appear.
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Pineapple Cake

by Marilyn Thacker
Mix 2 cups of flour
2 cups of sugar
2 tsp of baking soda
2 eggs
20 oz. can of crushed pineapple with its juice.

Bake in 9 x 12 buttered and floured pan for 45 minutes. (I sometimes use a larger pan & cut time to 30 minutes.)
Frosting: (have ready when cake comes out of the over). Mix & cook over a medium heat and boil for 1 to 2 minutes: 1 cup of sugar, 1 stick of butter, 1 5 oz can of evap. milk, and 1 tsp. of vanilla.
Pour over hot cake.
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Tex-Mex Dip

by Marcia
3 avocados
2 T lemon juice
1/2 t salt
1/4 t. pepper
1 C sour cream
1/2 c mayonnaise
1 pkg taco seasoning mix
21 ozs jalapeno bean dip
1 cup green onions
2 cups cherry tomatoes (halved)
7 ozs. sliced black olives
8 ozs grated cheddar

Spread bean dip on a large serving platter. (Pizza pan is good). Top with avocado (mashed with lemon juice, salt & pepper). Top with sour cream, mayo, taco seasoning mixed together. Sprinkle with chopped green onions, tomatoes, olives, & cheese. Serve chilled or room temp with Doritos.
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Peanut Butter Clusters

by Marcia
1 cup chocolate chips
2 cup peanut butter chips
2 1/2 cup salted spanish peanuts (12 oz)

In 2 qt. bowl, combine chips, microwave on high 3-4 minutes. Stir in nuts. Drop by spoonfuls on waxed paper. Let stand till firm. Store in air-tight containers.
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Parmesan Bread

by Marcia
Mix well:
1 cup mayonnaise
1 cup parmesan
1/2 cup onions
1 T milk
2 oz grated cheddar.

1 loaf party rye ... toast top with 1 T. filling. Broil in toaster oven till cheese bubbles. Excellent with soup.
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Mexican Dip, Mild

by Judy
1 lb. can of whole tomatoes, mash by hand squeezing.
4 oz. can of diced green chilies.
2 slices of brown onions, diced.
1 bunch of long white spring onions - chopped white part ... (cut off root & toss)
2 swirls of Garlic Salt
1 shake of chili powder

Mix it all up and serve with chips
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Chip Dip

by Marcia
1 lb can-whole Tomatoes
2 slices-brown onions-diced
2 swirls of garlic salt
1 bag of chips
1 jar-Mild Pace Picante Sauce
4 oz can-diced green chilies
1 bunch-spring onions-chopped
1 shake of chili powder
1 jar-sliced mushrooms

Hand squeeze the tomatoes & watch out for squirting...mash them. Put everything together in a bowl and stir it up good. It tastes better the second day after refrigerating THIS SAUCE IS FOR PEOPLE WHO LIKE NOT SO HOT SAUCE BUT TASTY.
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Cream Cheese Cherry Pie

by Nancy
I always buy a ready made pie filling
Mix:
Beat cream cheese
1/2 t. vanilla
1/3 c. lemon juice
1 can sweeten cond. milk

Heat comptons cherry pie filling & put on top of pie filling. Refrigerate and it's ready to eat.
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Jane's Firecrackers

by Jane Ellis
1 dozen medium flour tortillas
foil
2 - 8 oz phil. cream cheese, softened
1 pkg Lipton soup mix
2 cans sliced black olives (drained)
2 cans green chilies diced (not drained)

Mix everything together inside a tortilla and fold it with a foil wrap until you are ready to cut into small pieces with toothpicks for treats. This will fill about 12 med. tortillas.
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Quick Rotini Pasta

Prep time: 20 minutes
4 oz (1 1/2 cups) uncooked rotini (spiral pasta)
1 1/2 cups halved zucchini slices
4 Italian plum tomatoes, sliced
1 cup sliced fresh mushrooms
2 tablespoons chopped red onion

Dressing
1/2 cup purchased reduced-calorie Italian salad dressing
3 tablespoons chopped fresh basil
1 tablespoon crumbled blue cheese
1/8 teaspoon coarse ground black pepper

1. Cook rotini to desired doneness as directed on package.
2. Meanwhile, in large bowl, combine zucchini, tomatoes, mushrooms and onion; mix gently.
3. Drain rotini; rinse with cold water. drain well, add to zucchini mixture.
4. In blender container, combine all dressing ingredients; blend until well mixed. Pour over salad; toss gently. Serve immediately, or cover and refrigerate until serving time. If desired, garnish with fresh basil leaves and grated Parmesan cheese.
Result 4 (1 1/2 cup) servings
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Macaroni Chili

Prep time 25 minutes
4 oz (1 cup) uncooked elbow macaroni
1/2 lb extra-lean ground beef
1 cup chopped green bell pepper or celery
1 medium onion, chopped
4 (8 oz) cans no-salt-added tomato sauce
1 (15 oz) can spicy chili beans, undrained
1/2 teaspoon salt

1. Cook macaroni to desired doneness as directed on package.
2. Meanwhile, spray large non stick saucepan or skillet with non stick cooking spray. Add ground beef, bell pepper and onion; cook over medium high heat until beef is browned.
3. Drain macaroni. Add to ground beef mixture with all remaining ingredients. Cook until thoroughly heated.
Results: 6 (1 1/2 cup) servings [Back to the Top]

Spicy Southwest Beef and Bean Chili

Prep time: 15 minutes but ready in 8 hours 15 minutes
1 medium onion, chopped
1 1/2 lb boneless beef round steak (1/2 inch thick), cut into 3/4 x 3/4 inch pieces
4 (8 oz) cans no-salt-added tomato sauce
1 (15.25 oz)can whole kernel corn, drained
1 (15 oz.) can black beans, drained, rinsed
1 (4/5 oz) can chopped green chilies
2 tablespoons chili powder

1. In 3 1/2 to 4 quart slow cooker, combine all ingredients; mix well.
2. Cover; cook on low setting for at least 8 hours.
Results: 6 (1 1/2 cup) servings
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Sweet & Sour Chicken with Vegetables

Prep time 25 minutes
3 cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1 teaspoon oil
3/4 cup coarsely chopped onions
3/4 cup sliced celery
1 small green bell pepper, cut into short thin strips
2 boneless, skinless chicken breast halves, but into bite-size pieces
1 (8 oz) can pineapple tidbits in unsweetened juice, drained
1 (9 oz) jar (about 1 cup) sweep-and-sour sauce

1. While rice is cooking, heat oil in large non stick skillet over medium-high until hot. Add onions and carrots; cook 5 minutes, stirring occasionally. Add celery and bell pepper; cook and stir 3 minutes.
2. Stir in chicken, pineapple and sweet-and-sour sauce. Bring to a boil. Boil gently 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over rice.
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Honey Mustard Chicken and Carrots

Prep time: 30 minutes
2 teaspoons margarine or butter
4 boneless, skinless chicken breast halves
1/2 cup apple juice
2 cups frozen baby cut carrots
2 tablespoons sweet honey mustard
3 tablespoons coarsely chopped honey-roasted peanuts

1. Melt margarine in large non stick skillet over medium-high heat. Add chicken; cook 5 to 8 minutes or until chicken is browned on both sides.
2. Add apple juice. Reduce heat to medium; cover and cook 5 minutes. Add carrots; cover and cook 5 to 10 minutes or until chicken is fork-tender, its juices run clear and carrots are crisp-tender.
3. With slotted spoon, remove chicken and carrots from skillet; cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken and carrots; sprinkle with peanuts.
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Turkey Meatballs in Light Tomato Sauce

Prep time: 35 minutes
8 cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1 (14.5 oz) can diced tomatoes, undrained
4 medium carrots, cut into 1/2 inch chunks
1 leek, cut into 1/2 inch slices (white portion only)
1 1/2 lb lean ground turkey
1 cup rolled oats
4 oz fresh mushrooms, finely chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lemon juice
2 medium zucchini, cut into 1/2 inch chunks

1. While rice is cooking, in Dutch oven, combine tomatoes, carrots, and leek; mix well. Bring to a boil. Reduce heat; cover and simmer while preparing meatballs.
2. In large bows, combine all remaining ingredients except zucchini; mix thoroughly. Shape mixture into 1 inch balls. Place in simmering sauce; cook 5 minutes.
3. Add zucchini; simmer an additional 5 to 7 minutes or until meatballs are no longer pink in center. Serve over rice.
Results: yields 8 servings.
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Lasagna Simplified

Prep Time: 15 minutes (ready in 50 minutes)
6 oz (3 cups) mini lasagna noodles (mafalda)
1 medium zucchini, sliced
1 cup low fat cottage cheese
1 egg white
2 oz (1/2 cup) shredded mozzarella cheese
1/4 lb extra lean ground beef
1 (25.5 oz) jar reduced fat, reduced sodium chunky vegetable spaghetti sauce
1 teaspoon fennel seed, crushed
1/4 cup grated Parmesan cheese

1. Cook noodles to desired doneness as directed on package, adding zucchini during last 2 minutes of cooking time.
2. Meanwhile, heat oven to 400 degrees F. Spray 9 inch square pan with non stick cooking spray. In small bowl, combine cottage cheese, egg white and 1/2 cup of the mozzarella cheese; mix well. Seat aside.
3. In large non stick skillet over medium high heat, brown ground beef; drain. Stir in spaghetti sauce and fennel; simmer 5 minutes.
4. Drain noodles and zucchini. Spread small amount of sauce in bottom of sprayed pan. Layer half each of noodles, zucchini, cottage cheese mixture and sauce; repeat layers. Top with remaining 1/4 cup mozzarella cheese and Parmesan cheese.
5. Bake at 400 degrees F for 25 to 35 minutes or until lasagna is bubbly and top is golden brown.
Results: yields 6 servings.
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Asian-Style Shrimp & Pineapple Fried Rice

prep time: 30 minutes
3 cups cooked long grain white rice (cooked as directed on package, omitting margarine and salt)
1 (8 oz) can pineapple tidbits in unsweetened juice, drained, reserving 1 tablespoon liquid
1 tablespoon soy sauce
1 teaspoon sugar
1/4 teaspoon salt
3/4 lb shelled, deveined, uncooked medium shrimp
1 tablespoon oil
1/2 medium red bell pepper, cut into thin strips
1/2 cup sliced green onions
1/2 jalapeno chile, seeded, minced
3 garlic cloves, minced
2 tablespoons chopped fresh cilantro

1. While rice is cooking, in small bowl, combine reserved tablespoon of pineapple liquid, soy sauce, sugar and salt; mix well. Set aside.
2. Heat large non stick skillet over medium high heat until hot. Add shrimp; cook and stir about 3 minutes or until shrimp turn pink. Remove from skillet; cover to keep warm.
3. Add oil to same skillet; heat over medium high heat until hot. Add bell pepper, onions, chile and garlic; cook and stir 1 minute. Add cooked rice; cook and stir 1 to 2 minutes or until hot. Stir in pineapple, shrimp and sauce. Cook and stir 2 minutes or until thoroughly heated. Stir in cilantro.
Results: Yields 4 (1 1/2 cup) servings
Tip: 1 1/2 cups frozen uncooked medium shrimp can be substituted for fresh shrimp. Drain after cooking.
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Low Fat Linguine Vegetable Toss

Prep time: 25 minutes
8 oz uncooked linguine
1 tablespoon olive oil
3 large garlic cloves, minced
2 cups fresh sugar snap peas
1 1/2 cups cut (1 inch pieces) fresh asparagus spears
4 Italian plum tomatoes, diced
1/3 cup chopped fresh basil or 4 1/2 teaspoons dried basil leaves
1/4 teaspoon salt
1/8 teaspoon coarse ground black pepper
2 tablespoons finely shredded fresh Parmesan cheese

1. In Dutch oven or large saucepan, cook linguine to desired oneness as directed on package.
2. Meanwhile, heat oil in large non stick skillet over medium high heat until hot. Add garlic; cook about 30 seconds, stirring constantly. Reduce heat to medium; add sugar snap peas and asparagus. Cover; cook 3 minutes. (If vegetables begin to stick, add 1 to 2 tablespoons water to skillet.)
3. Add tomatoes; cook an additional 2 to 4 minutes or until vegetables are crisp tender, stirring occasionally. Stir in basil, salt and pepper.
4. Drain linguine; return to Dutch oven. Add vegetable mixture; toss to mix. Sprinkle with cheese.
Results: Yields 4 (1 3/4 cup) servings.
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Golden Pineapple Carrot Coffee Cake

Prep time: 25 minutes (ready in 1 hour)

Cake
1/3 cup sugar
1/4 cup refrigerated or frozen fat free egg product, thawed, or 1 egg
3 tablespoons oil
1 cup shredded carrots
1 (8 oz) can crushed pineapple in unsweetened juice, undrained
1/3 cup orange juice
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

Topping
1/3 cup sugar
1/3 cup finely chopped walnuts
3/4 teaspoon cinnamon

1. Heat oven to 350. Spray 9 inch round cake pan with non stick cooking spray.
2. In medium bowl, combine 1/2 cup sugar, egg product and oil; mix well. Add carrots, pineapple and orange juice; blend well.
3. In small bowl, combine flour, baking soda, 1 teaspoon cinnamon and salt; mix well. Add to carrot pineapple mixture; stir just until dry ingredients are moistened. Spread batter evenly in sprayed pan.
4. In another small bowl, combine all topping ingredients; mix well. Sprinkle over batter.
5. Bake at 350 F for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before serving.
Results: yields 8 servings.
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DELICIOUS TREAT

by Marcia Drost
1 pkg of Brocolli cole slaw
1 pkg of frozen peas, thaw and drain
4 cups of green grapes
2 cups of dry roasted peanuts
1 bottle of lemon poppyseed dressing

Pour all contents into a bowl and mix
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Fruit Pizza