Bean & Beef/Turkey Enchiladas

3/4 lb. lean ground beef or turkey
1 cup chopped onion
1 can (30 oz) vegetarian or no fat refried beans
1 can (4 oz) diced green chilies
1/2 tsp cumin
1/2 tsp chili powder
12 tortillas (6 inch size) flour or corn
2 cans (10 oz each) enchilada sauce
1/2 tsp chopped garlic
4 oz. grated, cheddar cheese

Preheat oven to 375 degrees.  In a large skillet add onion and ground meat.  Cook until meat is done.  Add next four ingredients and mix well.  Spray a 9 x 13 baking pan with non stick coating.  Add 1/4 tsp garlic to each can of enchilada sauce.  Pour 1/2 can of enchilada sauce in the bottom of the pan.  Place filling in each tortilla.  Roll to enclose.  Place seam side down on baking dish.  Pour remaining sauce over top.  Bank for 20 - 25 minutes or until thoroughly heated.  Top with cheese and return to oven for 5 minutes.

Slow Cooker Barbecue Ribs

This is an accumulation of several recipes, and the ingredients that we used when we made them.  The only thing I would probably change is the chili seasoning.  I used 1 ½ tsp. of chili seasoning because I had an open pack, but I would use chili powder next time, and probably between 2 tsp. to a tablespoon to start with.  They were really good & tender!!

3 – 4 pounds beef or pork ribs (or roast if you prefer)

½ tsp. garlic salt

½ tsp. pepper

1 cup ketchup

¼ cup brown sugar

½ cup honey

¼ cup spicy brown mustard

2 Tbsp. Worcestershire sauce

½ Tbsp. liquid smoke

1 Tbsp. apple cider vinegar

1 ½ tsp. chili seasoning

Preheat oven to 400 degrees.  Season ribs with salt & pepper.   Place in a shallow baking pan.  Brown in the oven 15 minutes.  Turn over, and brown another 15 minutes; drain fat.  In a medium bowl, mix together the remaining ingredients.  Place ribs in the slow cooker.  Pour sauce over ribs, and turn to coat.  Cover and cook on low 6 – 8 hours, or until ribs are tender.

Bean Dip from Travis S.

1 - 14 oz. can black beans

1 - 14 oz. can black eyed peas

1 - 14 oz. can Fiesta Corn

1 - 14 oz. can Petite Diced Tomatoes

1 small can green Chilies

12 oz. Kraft Zesty Italian Salad Dressing.

Drain & rinse first 3 ingredients.  Drain tomatoes & chilies.  Combine all with about 12 oz. of the salad dressing.  Can be made the night before.  Serve with chips.

Spaghetti Salad

3/4 cup white vinegar

1 1/2tsp. salt

1 1/2 cup sugar

1/4 tsp. garlic powder

1/4 cup oil

1 Tbsp. parsley flakes

Cook 1 lb. of angel hair pasta, rinse & drain in cold water.  Chop 1/2 cup green pepper, 1/2 cup red pepper, celery and onion are optional.  Mix & Chill

Whipping Cream Substitute

Note: These came off of eHow food. I haven't tried either of these yet.

Dry Milk, Lemon Juice and Vanilla

• The vanilla adds a slightly warm flavor to this recipe.

  Using an electric mixer, combine 1/3 cup ice water with 1 1/4 tsp. lemon juice and 1/2 tsp. vanilla. Once the ingredients are mixed thoroughly, slowly add 1/3 cup dry, nonfat milk. Beat at a medium speed for five minutes and check the consistency. If the mixture needs to stiffen a bit, continue to mix for another five minutes. Sprinkle in 2 tbsp. sugar and beat for another minute or two.

Milk, Cornstarch and Flour

• For a low-fat, low-carb alternative to whipping cream, whisk together 1 cup of low-fat or fat-free milk with 2 tbsp. of cornstarch. When combined, continue whisking and add 1 tbsp. flour. You can also use almond or rice milk. This substitute works best in recipes that call for whipping cream as a thickening agent.

Candy Cane Cookies

3/4 cup butter, softened
1 cup sugar
1 lg. egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cup flour
red food coloring

Preheat oven to 375 degrees. Cream butter & sugar. Add egg & beat well. Stir in peppermint & vanilla. Gradually mix in flour. Divide dough in half. Color 1/2 with food coloring. Roll out a tablespoon of red dough and a tablespoon of plain dough until they are 6 to 8 inches long. Twist them into candy canes, pinching the ends. Bake on ungreased cookie sheet 8 - 10 min. until set but not brown. Makes about 25.

Pie Crust (salad oil) from Debbie

2 cups flour
2/3 cup oil
3/4 tsp. salt
4 tbsp. milk

Put flour in bowl, add salt. Measure oil & milk in cup - do not stir - Add to flour. Roll between two sheets wax paper. Bake 425 degress for 10 min. Makes 2 crusts.

Zucchini Pie (from a customer)

Notes: I have not tried this yet.

1 cup zucchini
2/3 cup sugar
1 egg
1 1/2 Tbsp. butter
2 Tbsp. flour
1 cup milnot
1 tsp. vanilla

Peel and remove seeds from zucchini, cut into small pieces. Boil until tender, drain well. Put all ingredients in blender & blend 2 minutes. Pour into an unbaked deep pie shell. Sprinkle with cinnamon. Bake at 400 degrees for 5 min. Then bake at 350 degrees for 35 min.

Tart Cranberry Apple Crisp from Taste of Home

Notes: I haven't tried this yet

Ingredients

• 5 medium tart apples, sliced
• 1 tablespoon all-purpose flour
• 1 can (14 ounces) whole-berry cranberry sauce
• 
  TOPPING:
• 3/4 cup quick-cooking oats
• 1/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons plus 2 teaspoons wheat bran
• 2 tablespoons canola oil
• 2 tablespoons butter, melted
• 3/4 teaspoon ground cinnamon
• Fat-free vanilla frozen yogurt, optional

Directions

• In a large bowl, combine apples and flour; toss to coat. Stir in cranberry sauce. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
• In a small bowl, combine topping ingredients; sprinkle over apple mixture. Bake, uncovered, at 350° for 40-45 minutes or until topping is golden brown and fruit is tender. Serve with frozen yogurt if desired. Yield: 8 servings.

Nutrition Facts: 1 serving (calculated without frozen yogurt) equals 259 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 50 g carbohydrate, 4 g fiber, 2 g protein.

Veggie Steak Fajitas from Healthy Cooking

Note: I haven't tried this yet.

1 beef top sirloin steak (1 pound) thinly sliced
2 tsp. ground cumin
1/8 tsp. salt
3 tsp. canola oil, divided
1 large onion, julienned
1 small sweet red pepper, julienned
1 small green pepper, julienned
2 Tbsp. minced fresh cilantro
4 whole what tortillas (8 in.) warmed

Optional ingredients: Shredded lettuce, chopped tomato & reduced fat sour cream

1. Sprinkle beef with cumin & salt. In a large skillet, saute beef in 2 tsp. oil until no longer pink. Remove & set aside.
2. In the same skillet, saute onion & peppers in remaining oil until tender. Stir in cilantro. Return beef to pan & heat through.
3. Spoon onto tortillas; fold in sides. Serve with lettuce, tomato & reduced fat sour cream, if desired.

1 fajita (calculated w/o optional ingredients = 11 grams fat

Multi-Grain Cinnamon Rolls from Healthy Cooking

Note: I have not tried this yet, but if it is half as good as the pictures looked, it should be very good.

1 pkg. active dry yeast
3/4 cup warm water (110 degree to 115 degree)
1/2 cu quick cooking oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
2 Tbsp. butter, melted
1 egg
1 tsp salt
1 3/4 to 2 1/4 cups all purpose flour

Filling:
3 Tbsp butter, softened
6 1/2 tsp. half & half crream
4 1/2 tsp. butter, softened

1. In a large bowl, dissolve yeast in warm water. Add the oats, whole wheat flour, brown sugar, butter, egg, salt & 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth & elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to coat the top. Cover & let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Roll into an 18 in. x 12 in. rectangle; spread with butter. Combine sugar & cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly roll style, starting with a short side; pinch seams to seal.
5. Cut into 12 slices. Place cut sides down in a greased 13 in. x 9 in. baking pan. Cover & let rise until doubled, about 45 min.
6. Bake at 375 degrees for 15 - 20 min. or until golden brown. For icing, in a small bowl, beat the confectioners sugar, cream & butter until smooth. Drizzle over warm rolls.

Serving: 1 cinnamon roll = 7 grams fat

Variation: Twisted Cinnamon Ring

Follow method for cinnamon rolls through Step 3. Roll up jelly roll style, starting with a long side. Cut roll in half lengthwise. Place dough side by side on a greased baking sheet. Twist together, cut side up; shape into a ring. Pinch ends together. Cover & let rise until doubled, about 45 in. Bake at 375 for 20 - 25 min. or until golden brown. Remove from pan to a wire rack. Make the glaze & drizzle over warm bread.

Variation: Cinnamon Pull Apart Loaf

Follow method for cinnamon rolls through Step 3. Cut into thirty six 3 in. x 2 in. rectangles. Make two stacks of 18 rectangles. Place, cut sides up, in a greased 9 in x 5 in loaf pan. Cover & let rise until doubled, about 45 minutes. Bake at 375 for 25 - 30 min. or until golden brown. Cool for 10 min. before removing from pan. Make glaze; drizzle over warm bread.

Hint: Use a pizza cutter to cut dough into six strips lengthwise and widthwise.

Garden Chicken Cacciatore from Healthy Cooking

Notes: I have not made this yet.

12 boneless skinless chicken thighs (about 3 lbs.)
2 medium green peppers, chopped
1 can (14 1/2 oz.) diced tomatoes with basil, oregano & garlic, undrained
1 can (6 oz.) tomato paste
1 medium onion, sliced
1/2 cup reduced sodium chicken broth
1/4 cup dry red wine or add'l reduced sodium chicken broth
3 garlic cloves, minced
3/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
2 Tbsp. water

1. Place chicken in a 4 qt. slow cooker. In a small bowl, combine the green peppers, tomatoes, tomato paste, onion , broth, wine, garlic, salt & pepper. Cover & cook on low for 8 - 10 hours or until chicken is tender.

2. Combine cornstarch & water until smooth; gradually stir into slow cooker. Cover & cook on high 30 minutes longer or until sauce is thickened.

Serving: 1 chicken thigh w/ scant 1/2 cup sauce = 9 gram fat

Lentil & Chicken Sausage Stew from Healthy Cooking

Notes: I have not made this yet.

1 carton (32 oz.) reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes, undrained
3 fully cooked spicy chicken sausage links, (3 oz. each), cut into 1/2 inch slices
1 cup dried lentils, rinsed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
1/2 tsp. dried thyme

In a 4 or 5 quart slow cooker, combine all ingredients. Cover & cook on low for 8 - 10 hours or until lentils are tender.

Serving: 1 1/2 cups = 4 gram fat

Spicy Chicken & Rice from Healthy Cooking

Notes: I haven't made this yet.

4 boneless skinless chicken breast halves (6 oz. each)
2 cans diced tomatoes w/mild green chilies, undrained
1 medium onion, chopped
1 garlic clove, minced
1 tsp. smoked paprika
3/4 tsp. sale
1/2 tsp. ground cumin
1/2 tsp. ground chipotle pepper
6 cups cooked brown rice
1 can black beans, rinsed & drained
1/2 cup shredded cheddar cheese
1/2 cup reduced fat sour cream

1. Place chicken in a 4 or 5 qt. slow cooker. In a large bowl, combine the domatoes, green peppers, onion, garlic, paprika, salt, cumin & chipotle pepper, pour over chicken. Cover & cook on low for 5 - 6 hours or until chicken is tender.

2. Shred chicken with two forks and return to the slow cooker. Stire in rice & beans; heat through. Garnish with cheese & sour cream.

Serving: 1 1/3 cups, 7 grams of fat w/1 Tbsp Cheese & 1 Tbsp sour cream

Makeover Pecan Corn Pudding from Healthy Cooking

Notes: I have not made this yet.

1 cup yellow cornmeal
3/4 tsp. baking soda
3 eggs
1 1/4 cup buttermilk
3/4 cup reduced-fat butter, melted
2 cans cream-style corn
2 cups frozen corn
2 medium onions, chopped
1 1/2 cups shredded sharp reduced-fat cheddar cheese
4 jalapeno peppers, seeded & chopped
1/2 cup chopped pecans, toasted

In a large bowl, combine cornmeal & baking soda. In a small bowl, whisk the eggs, buttermilk & butter. Add cream-style corn, corn & onions. Stir into dry ingredients just until moistened.
2. Pour half the mixture into a 13 x 9 inch baking dish coated with cooking spray. Sprinkle with cheese and jalapenos. Top with remaining batter; sprinkle with pecans.
3. Bake uncovered at 350 degrees for 45-50 minutes or until a thermometer reads 160 degrees. Serve warm

Yield: 12 servings
15 grams fat

Coconut-Streusel Pear Pie From Healthy Cooking

Notes: I have not made this yet.

Pastry for single-crust pie (9 in.)
1/3 cup sugar
1/4 cup all purpose flour
1/4 tsp. salt
6 cups sliced peeled fresh pears
1 Tbsp. lemon juice

Topping:
3 Tbsp. sugar
3 Tbsp. all-purpose flour
4 1/2 tsp. cold butter
1/3 cup flake coconut

1. Line a 9-in pie plate with pastry; trim & flute edges. In a large saucepan, combine the sugar, flour & salt. Add pears & lemon juice. Cook & stir over medium heat for 4-5 minutes or until thickened. Pour into pastry.
2. For topping, in a small bowl, combine sugar & flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400 degrees for 20 - 25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

8 servings
1 piece 11 grams fat

Pear Cake from Grandma W.

2 cups ground pears
1 tsp. baking soda
1/4 cup shortening
1/2 cup brown sugar
3/4 cup gran. sugar
1 egg
1/4 tsp. salt
1 tsp. cinnamon
1 cup flour

Drain juice from ground pears. Add baking soda to pears & let stand while mixing remainder of recipe. Cream shortening & sugar together add egg & mix well. Add pear mixture & then flour, salt & cinnamon. Bake in a 9 x 10 inch greased pan for 40 minutes in a 350 degree oven. Serve with whipped cream.

Zucchini Casserole from Karen Schuman

Notes: I haven't tried this yet.

3 cups cooked rice
2 medium zucchini, thinly sliced
3 sliced tomatoes
16 oz. shredded cheese

Sauce:

2 c. sour cream
1 t. parsley
2 t. chopped pepper
2 t. onion
1 t. oregano
1/2 t. garlic powder
1/2 t. salt
1/4 t. pepper

Grease a 13 x 9 baking pan. Layer on top zucchini, half of cheese, then the tomatoes. Mix sauce ingredients & pour over rice mixture. Top with remaining cheese & bake at 350 degrees for 35 to 40 minutes.

8 - 10 servings

Fresh Peach-Blueberry Pie from Healthy Exchanges

Note: The original recipe calls for sugar free jello & pudding, but I don't use sugar free.

1 graham cracker pie crust
2 cups peeled & sliced fresh peaches (4 medium)
1 1/2 cups fresh blueberries
1 (4 serving) lemon jello (I use peach)
1 (4 serving) Vanilla cook & serve pudding
1 1/2 cups water
1/4 teaspoon ground nutmeg
1/2 cup cool whip Lite

Place sliced peaches in pie crust. Evenly sprinkle blueberries over peaches. In a medium saucepan, combine dry gelatin, dry pudding mix and water. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Stir in nutmeg. Spoon hot mixture evenly over fruit. Refrigerate at least 2 hours. Cut into 8 pieces. When serving top each piece with 1 tablespoon Cool Whip.

5 gram fat

Fat Free Blueberry Muffins from Faith

I haven't made these yet.

3 cup flour
1 Tbs. baking powder
1/2 cup sugar
3/4 cup brown sugar
1/2 cup mixed berry applesauce
1/2 cup egg substitute
1 cup + 1 Tbsp. fat free blueberry yogurt
1 tsp. vanilla
1 cup frozen blueberries

Preheat oven to 350 degrees. Lightly spray a muffin pan with non fat cooking spray. Combine 2 1/4 cup flour, the baking powder, 1/4 cup sugar, & 1/2 cup brown sugar in a large mixing bowl, and blend well. Add the applesauce, egg substitute, one cup yogurt and vanilla to the flour mixture, & blend well. Fold in the blueberries.

To make topping, combine the remaining flour, sugar , & brown sugar in a small bowl, & mix together. Add the remaining yogurt to this mixture & blend together until crumbly.

Fill muffin cups with blueberry batter. Sprinkle topping over the muffins & bake for 20 - 25 min.