Looking for those who have 100+ to lose - COOKBOOK

Love This Idea!!

Diet Brownies:

1 box Dry Brownie Mix
1 Can Diet Coke

Mix dry mix with diet coke and bake according to the directions on the brownie package. So moist and delicious but without all the fat and calories from the eggs and oil. Servings: 12

Calories 110 Sodium 100 mg
Total Fat 3 g Potassium 0 mg
Saturated 1 g Total Carbs 63 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 15 g
Trans 0 g Protein 1 g
Cholesterol 0 mg

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I made this last night and it was AMAZING i used montery jack cheese.

Ham-&-Cheese-Stuffed Chicken Breasts

http://www.eatingwell.com/recipes/ham_cheese_stuffed_chicken_breasts.html
From EatingWell: Fall 2004, The Essential EatingWell Cookbook (2004)

Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing in the oven ensures that it cooks evenly throughout.

4 servings | Active Time: 25 minutes | Total Time: 50 minutes
Ingredients

1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil

Preparation

Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
Mix cheese, ham, mustard and pepper in a small bowl.
Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Nutrition

Per serving : 236 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 74 mg Cholesterol; 10 g Carbohydrates; 31 g Protein; 1 g Fiber; 287 mg Sodium; 347 mg Potassium

Hungry Girl Cheesy Beefy Quesadilla


Ingredients

1 Flat out
1/3 c Morning Star sausage crumbles/// I the (beef) soy crumbles instead of the sausage
1/4 c shredded fat free cheddar cheese
1 wedge The Laughing Cow Light Original Swiss cheese
1 T fat free sour cream
1/2 T chopped scallions
1/4 t dry taco seasoning mix


Directions

In a small microwave-safe bowl, combine sausage crumbles, cheddar cheese, scallions, sour cream, and seasoning mix, stirring thoroughly. Microwave for 30 seconds. Give mixture another stir and set aside.

Lay flat out flat and spread cheese wedge evenly over one half.

Bring a medium-large pan sprayed with nonstick spray to medium heat and lay flat out in it with the cheesy side up. Cook for about 30 seconds.

Top the cheesy flat out half with the sausage crumble mixture.

Using a spatula, carefully fold the plain flat out half over the other half, pressing down with the spatula to seal. Cook for about 1 minute, until slightly toasted on the bottom.

Flip and continue to cook for about 1 minute. The quesadilla is done when both sides are toasted. Remove from heat and cut into four triangles.

Number of Servings: 1

I substitue the sour cream with salsa a little less calories. This is super easy and very filling and stays with you. Its only 6 wwpointsplus

I had a heart attack when I saw that first recipe. Well, not literally, but I might do if I ate it... all that cheese and saturated fat!

Here's my favourite chicken breast recipe. It's basically chicken breast with flavouring, nothing substantial added and it tastes delicious...

2 chicken breasts
2 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper (use half a teaspoon or more if you like things hot!)
1/2 teaspoon cinnamon

Thoroughly mix all the spices together and rub into the chicken breasts until they're fully coated.
Grill the chicken breasts until cooked (about 15 minutes) turning both ways

Serve on a bed or rice or salad.

Great Recipes, thanks for sharing.

Oh I love this idea.

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This is my version of an old WW recipe. It is the easiest thing on the planet to make. We have it as chili one night with a slice of fresh french bread, then use it as a burrito filling another night.

Turkey Chili
1 package Jennie-O 93/7 Ground Turkey - cooked and drained
1 can reduced sodium kidney beans
2 cans reduced sodium black beans, rinsed
2 cans Mexican style chili beans
3 cans No salt added Diced Tomato w/Basil, Garlic Oregano
1 packet taco seasoning

(Optional - serve with sour cream, cheese, french bread - nutritional value not included)


Mix all ingredients together in a crock pot - cook on low until warmed through (or cook down for hours, if you like. Can remove the crock pot lid to help reduce the juice if you like thicker chili or to use as a burrito filling)


Calories: 272 Carbs: 41 Fat: 4 Protein: 20 Chol: 33 Sodium: 399 Sugar: 9 Fiber: 11

I got this recipe from the Taste of Home Guilt Free Cooking....and it is YUMMY!!!

Penne Sausage Bake

1 package (16 oz) uncooked penne pasta
1 medium green pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
1 pound Italian turkey sausage links, casings removed
3 cups fat-free meatless spaghetti sauce
1-1/2 cups (6 oz) shredded part-skim mozzarella cheese
1/4 cup grated Paremsan cheese

1. Cook pasta according to package directions: drain. In a large skillet, saute green pepper and onion in oil for 6-7 minutes. Add sausage; cook and stir until sausage is no longer pink. Drain. Stir in spaghetti sauce and pasta

2. Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350 for 15-20 minutes. Uncover; sprinkle with the cheeses. Bake 5 - 10 minutes longer or unti lcheese is melted.

This recipe made a lot...and I was eating off it as left overs for almost a week! Next time I make it I am going to cut everything in half. I also just realized that I didn't follow the directions correctly. I sprinkled the cheese, and then cooked it (uncovered) for 15 - 20 minutes. And it still was great!

It is in the database under the cookbook name. But it makes 9 servings, has 276 calories and 11 grams of fat.

Enjoy!

Yum!!!!

OMG! I just had a piece (square of this) and it is soooo yummmmyyyyyy!!!!

Pineapple Coconut Squares (from the Taste of Home - Guilt Free Cooking Book and I already put it in the database)

2 tablespoons butter, melted
3 tablespoons sugar
1 egg
1 cupp all-purpose flour
1 teaspoon baking powder
2 cans (8 ounces each) unsweetened crushed pineapple, drained

Topping:
1 tablespoon butter, melted
1 cup sugar
2 eggs
2 cups flaked coconut

1. In a mixing bowl, beat the butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in square baking dish coated with cooking spray. Spread pineapple over the crust; set aside.

2. For topping, in a mixing bowl, beat the butter and sugar. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325 for 35 - 40 minutes or until golden borown. Cool before cutting into squares.

It makes 16 servings. 192 calories, 7g fat, 5 sat fat, 46 chol, 79 sodium, 30 carb, 1 fiber, 3 protien.

It is sooooo goood! I hopeyou all enjoy it :bigsmile: