TCU/UCC SHARE THEIR FAVORITE RECIPIES

CHICKEN LASAGNA FLORENTINE - Slow Cooker Style

·         2 cans cream of chicken soup, undiluted, reduced fat

·         1, 10oz. package frozen chopped spinach, thawed, drained & squeezed dry

·         1, 9 oz. pkg chicken tenders

·         1, 8 oz. carton reduced-fat sour cream

·         1 cup 1% milk

·         ½ cup grated fresh parmesan cheese

·         1/3 cup chopped onion

·         ½ tsp. salt

·         ½ tsp. pepper

·         9 uncooked lasagna noodles

·         1 cup shredded part-skim mozzarella cheese

Combine first 9 ingredients in a large bowl.  Stir well.  Place 3 uncooked lasagna noodles in bottom of a 5 qt. slow cooker coated with cooking spray, breaking noodles as necessary to fit.  Spread 1/3 mixture over noodles, sprinkle with 1/3 cup of mozzarella cheese.  Layer 3 more noodles, half of remaining mixture, and 1/3 cup of cheese.  Repeat one more time.  Cover and cook on low setting 6 hours.  Serves 8 (1 cup serving)   Points = 7

Thank you Sherma Knox!!!!

Chilled Shrimp and Cucumber Soup

Serves 4

3 points per serving
 2 large cucumbers, peeled, seeded and coarsely chopped
¼ cup red wine vinegar
1 T sugar
1 t salt
            Toss the cucumbers with the vinegar, sugar and salt and let stand for 30 minutes.   Drain cucumbers and transfer to food processor.

 1 ½ cups buttermilk

            Add buttermilk and process until smooth

 1/3  to ½ cup chopped fresh dill (or more to taste)

            Add dill and process about 1 second more

 ¾ lb very small shrimp (already cooked, peeled and deveined)

2 T unsalted butter

¼ cup dry white wine (or vermouth)

Salt and freshly ground pepper

Melt the butter in a skillet over low heat.  Add the shrimp and raise the heat and toss until they are heated through (2-3 minutes).  Remove shrimp with a slotted spoon and reserve.

Add the wine or vermouth to the skillet and boil until it is reduced to a few spoonfuls.  Pour over the shrimp and season them with the salt and pepper.

Pour cucumber mixture into a bowl.  Add the shrimp and their liquid and refrigerate covered until very cold.

 Serve in chilled bowls and garnish with additional chopped dill, if desired.

            Source:  Star-Telegram

Judy Stempel

Summertime Gazpacho

Serves 6

1 point or less per serving

 6 medium tomatoes, diced
2 small red onions, diced (or less to taste)
2 cups fresh basil, finely chopped  (or less to taste)
3 celery stalks, diced
18 oz tomato juice
1 T Tabasco sauce (or less to taste)
1 T sugar
1 T kosher salt
1 t freshly ground pepper
Fresh limes, cut into wedges

 Combine all ingredients  (except limes) in a large mixing bowl and chill at least 2 hours before serving.

 Finish each serving with a squeeze or two of lime.

Source:  Reata catering via the Star-Telegram

Judy Stempel

GREEN BEAN BAKE

1 CAN 98% FAT FREE CREAM OF MUSHROOM SOUP 4 CUPS COOKED GREEN BEANS (2 CANS DRAINED)

½ CUP SKIM MILK DASH OF BLACK PEPPER

1 TEASPOON LITE SOY SAUCE

1 CAN FRENCH FRIED ONION RINGS
Preheat oven to 350. In 1 ½ quart casserole, mix soup, milk, soy sauce, pepper and beans with ½ of the onion rings. Bake for 25 minutes or til hot. Stir, sprinkle remaining onion rings on top. Bake an additional 5 minutes. Serves 8. 1 point per serving

FRUIT SALAD
1 CAN CHUNKY PINEAPPLE WITH JUICE
1 CAN FRUIT COCKTAIL DRAINED
1 SMALL PACKAGE SUGAR FREE BANANA OR VANILLA PUDDING
½ CUP LITE COOL WHIP

Combine first 3 ingredients; mix in cool whip and chill.

½ cup = 2 points

FAT FREE CHEESECAKE
4 (8OZ) PACKAGES FAT FREE CREAM CHEESE
2 EGGS
1 TABLESPOON LEMON JUICE
¾ CUP AND 3 TABLESPOONS OF SPLENDA

1 TEASPOON VANILLA
Combine 2 packages of cream cheese, 2 eggs, lemon juice and ¾ cup sweetener. Mix until creamy. Pour into 9" pie pan and bake at 350 for 25 minutes. Remove pie from oven and increase temperature to 450. Combine 2 packages cream cheese, 1 teaspoon vanilla, and 3 tablespoon sweetener. Mix until creamy. Pour on top of pie and bake in 450 oven for 5 minutes. Makes 8 servings. 1 serving = 2 points

WALDORF SALAD
1 RED AND 1 GREEN APPLE-UNPEELED-CUBED
1 MEDIUM PEAR - UNPEELED - CUBED
½ CUP GREEN GRAPES
¼ CUP RAISINS
¼ CUP SLIVERED ALMONDS
1 CARTON (6 OZ) LOWFAT LEMON YOGURT

2 TEASPOONS EACH LEMON JUICE, ORANGE JUICE AND HONEY

Weight Watchers Pumpkin Muffins
1 point each

2/3 c dry milk
6 Tbsp flour
2 tsp  pumpkin pie spice
1 tsp soda
8 pkg sweetener
1 cup pumpkin
2 eggs
4 Tbsp raisins
½  cup grated carrot
1 tsp cinnamon

 Mix wet ingredients.  Ad dry, mixing well.  Add raisins and carrots.
Pour into muffin tins. 

Bake 20-25 minutes @ 350

Makes 12 muffins, 1 point each

Crispy Chipotle Potato Skins
4 points per serving

4 large potatoes, cooked, cooled and quartered lengthwise
1 ½ Tbsp olive oil
1 tsp chili powder or chipotle chili powder
¼ tsp pepper sauce
6 slices chopped, cooked Canadian bacon
¾ cup shredded fat free cheddar cheese
3 medium scallions, finely chopped
2 medium tomatoes, diced
¾ cup fat free sour cream

Heat oven to 450. 

Scoop out flesh of potatoes, leaving 1/8 potato flesh.  (Reserve remaining potato for other use.)  

In a bowl, combine oil, chili and pepper sauce.  Brush inside of potato wedges with oil.  Place on a baking sheet.  Sprinkle with bacon and cheese.

 Bake about 15 minutes.  Sprinkle with tomatoes and scallions.  Serve with sour cream.

2 skins plus 1 ½ Tbsp sour cream equals 1 serving—4 points

2 cups Crispex
2 cups Wheat Chex
1 1/2 cusp tiny pretzels
1/2 cup unsalted dry roasted peanuts
2 tbsp. reduced calorie margarine (melted)
2 tsp. Worcestershire sauce
1/2 tsp. extra spicy herb & spice blend
1 cup raisins

Preheat oven to 250 degrees.  Combine first 4 ingredients in large roasting pan.  Combine margarine and Worcestershire sauce and pour over cereal mix.  Sprinkle with herb blend.  Toss gently.  Bake 30 minutes.  Remove from oven and add raisins.  Let cool.

1 cup = 3 points

3 tbsp. brown sugar
3 tbsp. low calorie stick margarine
1 tsp. cinnamon
2 cups animal crackers
1 cup Teddy Grahams - honey flavor
1 cup crisp corn or rice cereal such as Corn Chex or Rice Chex
1 cup Cheerios
1 cup tiny pretzels
1 cup spoon size Shredded Wheat

Preheat oven to 350 degrees.  Combine sugar and margarine and microwave approximately 1 minute.  Stir to dissolve sugar and add cinnamon.  Combine remaining ingredients in a 9x13 baking dish.  Drizzle margarine and sugar mixture over cereal and cracker mixture and toss gently to coat.  Bake 20 minutes.  Stir occasionally.  Let cool and store in air-tight container.

1 cup = 2 points

Chinese Chicken Salad-Core

½ cup fat-free mayonnaise
1 Tbsp low-sodium soy sauce
1 tsp fresh ginger root, grated
1 pound cooked boneless, skinless chicken breast, thinly shredded (about 3 cups)
½ cup snow peas, cut in half lengthwise on a diagonal
½ cup sweet red pepper, diced
½ cup carrots, shredded
4 pieces Bibb lettuce

1.  In a large bowl, whisk together mayonnaise, soy sauce and ginger until blended.

2.  Add chicken, snow peas, peppers, carrots and scallions; toss to mix and coat.  Serve immediately in lettuce cups or cover and refrigerate up to 1 day.

Recipe from WeightWatchers.com

Smashed Grilled Rosemary Potatoes – Core

1 ¼ pounds baby Yukon Gold potatoes
4 teaspoons olive oil
1 ½  teaspoons chopped fresh rosemary
2 large garlic cloves, finely chopped
¾ teaspoon salt
¼ teaspoon black pepper

 1.  Put the potatoes in a medium saucepan and add enough cold water to cover.  Bring to a boil over medium-high heat.  Reduce the heat and cook just until the potatoes are tender, about 15 minutes; drain.

 2.  When the potatoes are cool enough to handle, with a wide spatula, gently press down on each potato until ¾ inch thick.  (The skins will split but the potatoes will stay together.)

 3.  Meanwhile, place a vegetable grill topper on the grill and spray with olive oil nonstick spray.  Preheat the grill to medium or prepare a medium fire.

 4.  Combine the remaining ingredients in a cup; set aside.  Place the potatoes on the grill topper and grill until browned, about 5 minutes on each side.  Pile the potatoes into a serving bowl and sprinkle with the rosemary mixture.

 Recipe from Weight Watchers Cookbook Sizzle it c 2009.  All Rights Reserved

Ingredients

• 1/2 bag of popcorn (light, healthy or lowfat)
• 1/2 of 10 oz. bag of mini marshmallows
• 2 tbsp. light butter

Directions

Microwave popcorn (set aside). Melt butter add marshmallows and microwave until they look puffy (about 1 minute or so.) Stir to completly melt marshmallows then pour the melted mixture over the popcorn and carefully mix until it's coated. This makes 6 balls.

1 Ball is 113 calories, 1.6 G fat, 25 carbs, 2g fiber, 1 g protein = 2 weight watcher points