Stuffed Potatoes

4 servings
440 calories
24 grams protein
70 grams carbs
9 grams fiber
8 grams fat


1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspooon garlic powder
4 large russett potatoes
1 cup part-skim ricotta cheese
1 cup reduced-fat shredded Cheddar cheese
1 cup frozen spinach, thawed and drained

Bake potatoes at 400 for one hour or until soft. Remove from oven and carefully slice each potato in half. Scoop insides into a bowl, setting skins aside. Mash potatoes with a fork. Combine with ricotta, Cheddar, spinach, salt, pepper and garlic powder. Spoon potato mixture back into skins. Warm at 350 for 15 minutes.

Cast Iron Apple Cobbler

10 (3/4 cup) servings
257 calories
7.4 grams fat
46.1 grams carbs
2.3 grams fiber


For a smaller gathering, halve the recipe and bake in a 12-inch cast-iron skillet.


1 1/2 cups all-purpose flour, divided
12 cups thinly sliced peeled Fuji apples (about 4 lbs)
2/3 cup sugar, divided
2 tablespoons butter, melted
2 teaspoons vanilla
3/4 teaspoon salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
2 teaspoons baking powder
1/4 cup chilled butter, cut into small pieces
1 cup low-fat buttermilk


Preheat oven to 375. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, apple, 1/3 cup sugar, 2 tablespoons butter, vanilla, 1/2 teaspoon salt, cinnamon, and nutmeg in a large bowl, tossing well. Place apple mixture in a large cast-iron Dutch oven. Add 1/2 cup water.

Combine remaining 1 cup flour, remaining 2/3 cup sugar, remaining 1/4 teaspoon salt, and baking powder in a medium bowl; cut in 1/4 cup butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring until just moist. Drop batter by heaping tablespoons over apple mixture. Bake at 375 for one hour or until bubbly and browned. Serve warm.

Cranberry-Oatmeal Bars

Makes 24 squares (servings)
133 calories
4.6 grams fat
21.9 grams carbs
0.9 grams fiber


Crust:

1 cup all-purpose flour
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons fresh orange juice
cooking spray

Filling:

1 1/3 cups dried cranberries
3/4 cup sour cream
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten


Preheat oven to 325. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into bottom of an 11x7-inch baking dish coated with cooking spray.

To prepare filling, combine cranberries and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325 for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling.

135 calories; 4.6 grams fat; 21.5 grams carbs; 1.3 grams fiber

White Hot Spiced Chocolate

8 (1/2 cup) servings
117 calories
5 grams fat
14.4 grams carbs


3 cups low-fat milk
1/8 teaspoon grated whole nutmeg
1 ( 3 inch) cinnamon stick
1/2 cup premium white chocolate chips
1/2 teaspoon vanilla
1/2 cup frozen fat-free whipped topping, thawed
grated whole nutmeg (optional)

Combine first three ingredients in a medium saucepan over medium heat; bring to a simmer, stirring constantly. Add white chocolate chips, stirring until chips melt. Remove from heat; stir in vanilla. Discard cinnamon stick. Serve with whipped topping. Sprinkle with additional nutmeg, if desired.

Grilled Chicken with Mango-Pineapple Salsa

4 servings = 1 chicken breast half, 1 tbs. sauce, 1/4 cup salsa
222 calories
3.4 grams fat
21.1 grams carbs
1.3 grams fiber


Salsa:

2/3 cup diced peeled ripe mango (1 medium)
2/3 cup diced fresh pineapple
2 tablespoons minced red onion
1 tablespoon minced seeded jalapeno pepper
1 1/2 teaspoon chopped fresh cilantro
1 1/2 teaspoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Chicken:

4 ( 6 ounce) skinless, boneless chicken breast halves
1/4 cup pineapple juice
3 tablespoons chopped fresh cilantro
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon fresh lime juice
dash of crushed red pepper
cooking spray


To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

Prepare grill.

Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken. Add steamed brown rice, if desired.

Chocolate Coconut Oatmeal Cookies

Makes 2 Dozen
1 cookie per serving
99 calories
3.5 grams fat
16 grams carbs
0.5 gram fiber


1 cup all purpose flour
1 cup quick cooking oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
6 tablespoons sugar
1/4 cup butter, softened
1 large egg
3/4 teaspoon vanilla
1/4 cup flaked sweetened coconut
1/4 cup finely chopped dark chocolate
cooking spray

Preheat oven to 350.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients; stir with a whisk.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir just until combined. Stir in coconut and chocolate.

Scrape dough onto a lightly floured surface, and divide into 24 portions. Roll each portion into a ball. Place 12 balls on each of 2 baking sheets coated with cooking spray; flatten slightly with heel of your hand. Bake, 1 sheet at a time, at 350 for 15 minutes or until tops are set and cookies are lightly browned on bottoms. Remove cookies from pan; cool on wire racks.

Dark Chocolate and Cherry Brownies

16 servings
155 calories
5.4 grams fat
25.8 grams carbs
1.1 gram fiber


cooking spray
3/4 cup all purpose flour
1 cup sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup cherry preserves
1/3 cup water
5 tablespoons butter
1 large egg, lightly beaten
1 large egg white, lightly beaten
1/3 cup semisweet chocolate chips
powdered sugar (optional)

Preheat oven to 350.

Line a 9 inch square baking pan with parchment paper; coat with cooking spray.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl; stir with a whisk. Combine preserves, 1/3 cup water, and butter in a small saucepan; bring to a boil. Add preserves mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in chocolate chips. Scrape batter into prepared pan. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.

Cherry Crisp

8 servings
311 calories
11.2 grams fat
51.4 grams carbs
3.4 grams fiber


Filling:

6 cups (about 2 pounds) sweet cherries, pitted
1/3 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
cooking spray

Topping:

1/2 cup all purpose flour
1/2 cup old fashioned rolled oats
1/2 cup packed light brown sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup sliced almonds


Preheat oven to 375.

To prepare filling, combine first 6 ingredients in a large bowl; toss gently. Spoon cherry mixture into an 11x7 inch baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in almonds. Sprinkle oat mixture evenly over cherry mixture. Bake at 375 for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.

Key Lime Ice Cream

Makes 1 Quart


1 1/2 cups low-fat milk
2/3 cup bottled Key lime juice
1/2 cup half and half
1/8 teaspoon salt
1 ( 14 ounce) can fat-free sweetened condensed milk

Combine all ingredients in a medium bowl, stirring with a whisk. Pour mixture into freezer can of an ice cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer safe container; cover and freeze 1 hour or until firm.

Crunchy Buttermilk-Coconut Chicken Fingers

4 servings
5 chicken fingers a serving
346 calories
7.4 grams fat
33.8 grams carbs
1.7 grams fiber


1 pound skinless, boneless chicken breasts
1 1/2 cups fat-free buttermilk
1/2 cup all-purpose flour
1 large egg, lightly beaten
1 large egg white, lightly beaten
3/4 cup crushed corn flakes
3/4 cup flaked sweetened coconut, chopped
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground red pepper
cooking spray

Cut chicken into 20 (1/4 inch thick) strips. Combine chicken and buttermilk in a shallow dish; cover and chill 1 hour. Drain chicken, discarding liquid. Combine chicken and flour in a medium bowl, tossing to coat.

Preheat oven to 475. Place baking sheet in oven.

Combine egg and egg white in a small bowl. Combine cornflakes and next 5 ingredients in a shallow dish.

Dip 1 chicken strip into egg mixture; dredge in cornflake mixture. Repeat process with remaining chicken, egg mixture, and cornflake mixture. Arrange chicken in a single layer on preheated baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Bake at 475 for 6 minutes or until done. Serve immediately.

Tropical Muffins with Coconut-Macadamia Topping

Makes 1 Dozen
205 calories
6.7 grams fat
33.3 grams carbs
2 grams fiber


Muffins:

1 1/3 cups all-purpose flour (about 5 ounces)
1 cup regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (about 2)
1 cup low-fat buttermilk
1/2 cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla
1 large egg, lightly beaten
1/2 cup canned crushed pineapple in juice, drained
1/3 cup flaked sweetened coconut
3 tablespoons finely chopped macadamia nuts, toasted
cooking spray

Topping:

2 tablespoons flaked sweetened coconut
1 tablespoon finely chopped macadamia nuts
1 tablespoon sugar
1 tablespoon regular oats


Preheat oven to 400.

To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.

To prepare topping, combine 2 tablespoons coconut and remaining ingredients in a small bowl.

Sprinkle about 1 teaspoon topping over each muffin. Bake at 400 for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Steak and Cheese Sandwiches with Mushrooms

4 Servings
384 calories
9.8 grams fat
44.9 grams carbs
4.1 grams fiber


1 teaspoon olive oil
2 cups presliced onion
2 cups green bell pepper strips
2 teaspoons bottled minced garlic
1 cup presliced mushrooms
3/4 pound top round steak, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons Worcestershire sauce
4 slices reduced fat provolone cheese, cut in half
4 ( 2 1/2 ounce) hoagie rolls with sesame seeds

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic to pan; saute 3 minutes. Add mushrooms to pan; saute 4 minutes. Sprinkle beef with salt and black pepper. Add beef to pan; saute 3 minutes or until browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 minute.

Place 1 cheese slice half on bottom half of each roll, and top each serving with one-fourth of beef mixture. Top each with 1 cheese slice half and a roll top.

Peanut-Crusted Chicken with Pineapple Salsa

4 servings
servings = 1 cutlet and 1/4 cup salsa
219 calories
7.4 grams fat
9.1 grams carbs
1.3 grams fiber


1 cup chopped fresh pineapple
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
1/3 cup unsalted, dry-roasted peanuts
1 ( 1 ounce) slice white bread
1/2 teaspoon salt
1/8 teaspoon black pepper
4 ( 4 ounce) chicken cutlets
1 1/2 teaspoons canola oil
cooking spray

Combine first 3 ingredients in a small bowl, tossing well.

Combine peanuts and bread in a food processor; process until finely chopped. Sprinkle salt and pepper evenly over chicken. Dredge chicken in the bread crumb mixture.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until done. Serve chicken with pineapple mixture.

White Sangria

12 (1 cup) servings
163 calories
0.2 grams fiber


1/3 cup brandy
1/3 cup peach schnapps
1 1/2 tablespoons sugar
2 bottles dry white wine, chilled
1 lemon, thinly sliced
1 small navel orange, quartered and sliced
1 green apple, cored and sliced
1 ripe peach, peeled and sliced
1 ( 12 ounce) bottle sparkling water, chilled

Combine first 3 ingredients in a large pitcher; stir to dissolve sugar. Stir in wine and next 4 ingredients. Chill at least 2 hours or until cold.

Stir in sparkling water just before serving.

Mango and Black Bean Salad

6 Servings
2/3 cup per serving
167 calories
5.4 grams fat
5.5 grams fiber


1 1/2 cups chopped peeled ripe mango
1 cup thinly sliced green onions
1/2 cup cooked wild or brown rice
3 tablespoons finely chopped fresh cilantro
2 tablespoons salsa
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15 ounce) can black beans, rinsed and drained

Combine all ingredients in a large bowl. Toss gently to mix.

Blackened Shrimp with Tropical Pico de Gallo Salad

4 Servings
6 shrimp and 1 cup pico de gallo per serving
319 calories
8.3 grams fat
26 grams carbs
3.8 grams fiber

Sweet-tart pico de gallo complements the shrimp. We recommend seeding the serrano chile so its heat doesn't overpower the relish.

Pico de Gallo:

1 1/2 cups diced pineapple
1 1/2 cups diced peeled ripe mango
1/2 cup finely chopped red onion
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon finely chopped seeded serrano chile
1/4 teaspoon salt

Shrimp:

1 tablespoon paprika
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground chipotle chile powder
24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
4 teaspoons canola oil, divided


To prepare pico de gallo, combine first 8 ingredients; toss well.

To prepare shrimp, combine paprika and next 7 ingredients in a shallow dish. Dredge shrimp in paprika mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; cook 2 minutes on each side or until shrimp are done. Repeat procedure with remaining 2 teaspoons oil and remaining shrimp. Serve shrimp over pico de gallo.

Chocolate Macaroons

4 dozen (2 cookies per serving)
97 calories
2.7 grams fat
16.4 grams carbs
2 points


1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup all-purpose flour
1/2 teaspoon almond or vanilla
2 (3.5-ounce) cans sweetened flaked coconut
1 (1.4-ounce) package sugar-free chocolate instant pudding mix
cooking spray

Preheat oven to 325.

Combine first five ingredients in a medium bowl, stirring well to combine. Drop dough by rounded teaspoons onto baking sheets coated with cooking spray.

Bake at 325 for 12 minutes. Remove to wire racks to cool completely. Store in an airtight container.

Cream Cheese Strawberry Mousse

6 Servings
170 calories
6 grams fat
22.5 grams carbs
4 points


1 1/2 cups fresh strawberries
1 8-ounce tub light cream cheese
1/2 cup powdered sugar
1 3/4 cups frozen fat-free whipped topping, thawed

Process first three ingredients in a food processor until smooth. Transfer mixture to a large bowl; fold in whipped topping.

Spoon into six dessert dishes. Cover and chill at least four hours.

Coffee Smoothie

4 (1 cup) Servings
262 calories
0.8 grams fat
5 points


1/2 cup strong brewed coffee
2 tablespoons General Foods International Coffee Kahlua Cafe
1 tablespoon Kahlua
4 1/2 cups vanilla fat-free, no sugar added ice cream, softened

Combine coffee, coffee mix, and liquer in a 1 cup glass measure. Microwave at high 30 seconds; stir until coffee mix dissolves.

Combine coffee mixture and ice cream in a blender; process until smooth. Serve immediately.

Sweet Onion Corn Muffins

9 Servings (1 muffin)
147 calories
4.2 grams fat
1 gram fiber
3 points


1 cup chopped onion
cooking spray
1 (8 1/2 ounce) package corn muffin mix
1 large egg
3/4 cup low-fat buttermilk
1/4 cup (1 ounce) shredded reduced-fat sharp cheddar cheese

Preheat oven to 400.

Saute onion in a small nonstick skillet coated with cooking spray 3 minutes or until tender.

Place corn muffin mix in a large bowl; make a well in center of mixture. Add egg, buttermilk, cheese and onion, stirring just until moist.

Spoon batter evenly into 9 muffin cups coated with cooking spray.

Bake at 400 for 20-22 minutes or until tops are golden. Let stand five minutes; remove from pan. Serve warm.

Pineapple-Mint Iced Tea

4 (1 cup) Servings
106 calories
0 fat
2 points


3 1/2 cups boiling water
8 regular-sized mint tea bags
3/4 cup thawed pineapple juice concentrate
2 tablespoons sugar

Combine boiling water and tea bags. Cover and steep seven minutes. Remove tea bags, squeezing gently. Combine tea, pineapple juice concentrate, and sugar in a large pitcher; cool slightly. Serve over ice.

Stove-Top Macaroni and Cheese

6 Servings
285 calories
9 grams fat
36 grams carbs
2 grams fiber
6 points


1 tablespoon butter
2 tablespoons all-purpose flour
1 (14 1/2 ounce) can diced tomatoes
1 1/2 cups shredded reduced-fat mild cheddar cheese
1/2 cup low-fat (1%) milk
2 tablespoons grated parmesan cheese
1/2 teaspoon dry mustard
1/4 teaspoon salt
4 cups cooked elbow macaroni (about 1/2 pound dry)

Melt the butter in a large nonstick skillet over medium-high heat. Add the flour and cook, stirring constantly, until the mixture is golden, about one minute. Add the tomatoes and cook, stirring constantly, until the mixture bubbles and thickens slightly, 2-3 minutes.

Stir the cheddar cheese, milk, parmesan cheese, dry mustard, and salt into the skillet. Cook, stirring constantly, until the cheese melts and the mixture is smooth, 2-3 minutes.

Stir the pasta into the skillet and cook until heated through and well coated, 1-2 minutes. Let stand 2 minutes before serving.

Sweet Cakes

1 Serving
4 points


1/4 cup low-fat vanilla ice cream
6 mini chocolate rice cakes
1 tablespoon sprinkles

Spread ice cream over three rice cakes. Top each with another rice cake to create a sandwich. Spread sprinkles on a napkin and roll each sandwich through the sprinkles until coated. For best results, wrap in foil and freeze for two to three hours until the ice cream sets. Or enjoy right away if you can't resist.

Cantaloupe Frozen Yogurt

8 (1/2 cup) servings
70 calories
1 gram fat


1 medium-size ripe cantaloupe
1 8-ounce container low-fat vanilla yogurt
1/4 cup sugar
2 teaspoons vanilla
1 teaspoon lemon juice
1/2 teaspoon salt

About one hour before serving:

Cut cantaloupe in half; discard seeds, then peel and cut into cubes.

In blender at medium speed, blend all ingredients until smooth.

Pour cantaloupe mixture into electric ice cream maker canister; freeze mixture as manufacturer directs, about 25-35 minutes or until desired consistency.

Sweet Cherry Frozen Yogurt

6 (1/2 cup) Servings
135 calories
1 gram Fat


2 cups fresh cherries
1 16-ounce container low-fat vanilla yogurt
1/4 cup sugar
1 tablespoon vanilla

About one hour before serving:

Stem and pit cherries. In blender at medium speed, blend 1 cup cherries, yogurt, sugar, and vanilla until smooth.

Chop remaining cherries. In large bowl, combine with yogurt mixture.

Pour mixture into electric ice cream maker canister; freeze mixture as manufacturer directs, about 25-35 minutes or until desired consistency.

Mango Frozen Yogurt

8 (1/2 cup) Servings
70 Calories/serving
1 gram Fat


2 large ripe mangoes
1 8-ounce container low-fat vanilla yogurt
1/2 cup skim milk
1 tablespoon sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground ginger

About one hour before serving:

Peel mangoes; remove pits, then cut into chunks.

In blender at medium speed, blend mangoes and remaining ingredients until smooth.

Pour mango mixture into electric ice cream maker canister; freeze mixture as manufacturer directs, about 25-35 minutes, or until desired consistency.