100 FAVORITE WEIGHT LOSS RECIPES (EBOOK)

Automated PDF to Text preview page 4 to 6:

don't.) Cover the dish tightly with foil. Bake about 1 hour or until noodles are tender. Take the foil off. Sprinkle with remaining mozzarella cheese, and bake uncovered for 5 minutes longer. Let stand 5 minutes before cutting. 6 servings, 6 POINTS each Tips: It's important to put the foil on the pan tightly because it's the steam that cooks the noodles. If you remove the foil but find the noodles aren't completely cooked (poke them with a knife), use a spoon to push the noodles back down under the sauce. Recover the pan with the foil and return to the oven for another 10-15 minutes. If you take the foil off and the lasagna looks "soupy", remove the foil and return the pan to the oven for 10 minutes or until the juice has evaporated. Then sprinkle on the cheese and finish baking.

DELI CRAB SALAD
6 oz. imitation crab meat 2 Tbsp. light mayo Chopped green onion or chives 1/2 to 1 tsp. mustard 1/4 cup fat free sour cream onion powder (to taste) salt and pepper (to taste) 1 cup cooked macaroni noodles Cook noodles and measure out 1 cup. Run cold water over the noodles to chill them. Mix the shredded or diced crab pieces with the pasts. Mix in green onions or chives. In a separate bowl, mix remaining ingredients. Pour sauce over pasta mixture and stir well. Put it in the fridge for a few hours or overnight to let the flavors blend. 2 big servings, 5 POINTS each Tips: You can also add other things liked chopped celery, and you can serve it on lettuce leaves to make it look fancy. The last time I made it, I used Trader Joe's Lemon Mayonnaise, which is kind of spicy, to add more zip. You could also use a sharp mustard.

MANDARIN ORANGE MOUSSE
(aka CREAMSICLE MOUSSE) 1 box SF orange Jell-O 1 box SF white chocolate pudding 1 can mandarin orange slices (drained) 1 8-oz tub of fat free Cool Whip. Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.

4 servings (1 cup each), 2.5 POINTS each

GARLIC MASHED POTATOES
2 lbs. baking potatoes, peeled and cubed 4 large garlic cloves, peeled and halved 1/4 cup fat-free sour cream 2 Tbsp. Skim milk 1 Tbsp. Reduced-calorie stick margarine 1/2 tsp. Salt dash of ground pepper Put potatoes and garlic in a large saucepan. Add water to cover. Bring to a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender. Drain and return potatoes and garlic to pan. Using a mixer, beat at medium speed for 1 minute or until smooth. Add source cream and remaining ingredients. Beat until well blended. 4 servings, 3 POINTS each

EASY MAC AND CHEESE
1 can lower-fat cheddar cheese soup 1/2 can low-fat milk 1/2 can water 1 cup uncooked macaroni Mix soup, milk and water in a pan. Heat until boiling. Stir in pasta and cook over low heat until done (about 15 minutes). STIR OFTEN!!! Otherwise it will stick. 4 servings, 4 POINTS each

1-POINT BROWNIE
3/4 C flour 1/4C plus 2 T cocoa powder 1/2 C sugar 1/2 C Splenda 1/4 tsp baking soda 1/4 tsp salt 1/3 C unsweetened applesauce 3 egg whites 1 tsp vanilla Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix well. Stir in

applesauce, egg whites, and vanilla. Spray an 8" square baking pan with cooking spray. Spread batter evenly in the pan. Bake at 350 degrees for 20 min. or until the edges are firm and the center almost set. 16 servings, 1 point each These are cakey brownies rather than fudgy brownies. I think they are as good as the No Pudge mix, and they are only 1 point instead of 2 points. I usually cut these into 8 servings for a nice-sized 2 point brownie. Tip: I found unsweetened applesauce in single-serving containers. That way I don't have to open a big jar of applesauce when I want to make these.

PUMPKIN "PIE"
1 15oz can pumpkin (not the pumpkin pie mix) 5 oz evaporated milk 3/4 cup Splenda 1 tsp. Cinnamon 1/4 tsp. cloves 1/2 tsp. ground ginger 2 eggs Combine all the ingredients. Spray a pie pan with a little cooking spray. Pour the pumpkin mixture directly into the pan. Bake at 375 for about 35 minutes or until firmly set. 8 servings, 1 POINT each This was the first dessert I made when I started the program, and it gave me the courage to try others. You won't miss the crust. Add a big dollop of fat free Cool Whip!

SMOTHERED CHICKEN WITH PIEROGIES
1 dozen Mrs. T's frozen Potato and Cheddar Cheese pierogies 1 can (10 3/4 oz) low-fat cream of chicken soup 1 can (4 oz) sliced mushrooms, drained 1 cup frozen peas 2 cups cubed or shredded cooked chicken Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain, and place in casserole dish. In a large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes. 4 servings, 7 POINTS each