LOW FAT RECIPES

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The following recipes are all taken from JoAnna Lund's "HEALTHY EXCHANGES" cookbooks. Hope you enjoy.


QUICK MACARONI & CHEESE

1 can Healthy Request Cream of Mushroom Soup
1/4 cup water
2 tsp. drien onion flakes
1 tsp. dried parsley flakes
1 and 1/2 cups shredded Kraft Reduced Fat Cheddar Cheese (divided)
2 cups hot, cooked elbow macaroni, rinsed and drained
Preheat oven to 350. Spray an 8 X 8 baking dish with butter flavored cooking spray. In a large skillet sprayed with butter flavored cooking spray, combine sou[, water, onion flakes and parsley flakes. Stir in 1 cup of the cheddar cheese. Cook over medium heat, stirring often until cheese melts. Add macaroni and mix well. Spread mixture into prepared baking dish. Sprinkle rest of cheddar cheese (1/2 cup) on top and bake 20 minutes or until browned and bubbly. Makes 4 servings Each: 244 calories 2 Protein; 1 Bread; 1/2 Slider; 1 optional calorie


SKILLET BARBEQUED TUNA (almost tastes like BBQ pork)

1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 6 oz. can of white tuna packed in water, drained and flaked
1 tsp. Worcestershire sauce
1 8 oz. can Hunt's tomato sauce
1 TBL. Brown Sugar Twin
1 tsp. chili seasoning
1 TBL. white vinegar

Saute green pepper and onion in large skillet until tender. Add tuna and rest of the ingredients. Mix well to combine. Simmer 10 minutes stirring occasionally. 4 servings Each: 80 calories 1 and 1/2 Vegetable; 3/4 Protein


EASY FETTUCCINE ALFREDO

1/2 cup lite evaporated skim milk
1 TBL plus 1 tsp. reduced calorie margarine
1/2 grated reduced fat Parmesan cheese (1 and 1/2 oz.)
2 cups hot cooked fettuccine

In a large bowl, combine evaporated skim milk, margarine and parmesan cheese. Mix well until blended. Add hot fettuccine and toss to coat. Serve at once. Makes 4 servings at 1/2 cup each Each: 185 calories; 1 Bread; 1/2 Fat; 1/2 Protein; 1/4 milk


CREAMY RICE AND PEAS

1/2 cup canned sliced mushrooms, drained (2.5 oz. jar)
1 can Healthy Request Cream of Mushroom soup
1 cup skim milk
1/4 tsp. black pepper
1/2 cup frozen peas
1 cup uncooked instant rice (3 oz.)
1 tsp. dried parsley flakes

In a large skillet, combine mushrooms, soup, milk and black pepper. Stire in peas. Bring mixture to boil. Add uncooked rice and parsley flakes. Mix well to combine. Cover and remove from heat. Let set 5 minutes. Serves 4 (3/4 cup each) EACH: 153 calories; 1 Bread; 1/4 Vegetable; 1/4 Milk; 1/2 Slider


BANANA SPLIT PIE

1 6 oz. Keebler chocolate flavored pie crust
1 cup sliced bananas (1 medium)
1 cup canned crushed pineapple, packed in own juice, drained (8 oz. can)
1 (4 serv.) pkg. Jell-O sugar free instant vanilla pudding mix
2 cups skim milk
1 cup sliced strawberries
3/4 cup Cool Whip Lite
2 tsp. chocolate syrup
4 maraschino cherries, halved

Place sliced bananas in pie crust. Sprinkle drained pineapple over banana. In medium bowl, mix pudding mix and milk. Mix using a wire whisk. Pour pudding mixture over fruit. Refrigerate 1 hour. Sprinkle sliced strawberries over set pudding. Spread Cool Whip evenly over strawberries. Drizzle chocolate syrup over Cool Whip. Garnish top evenly with cherry halves. Refrigerate at least 1 hour. 8 servings EACH: 198 calories; 2/3 Fruit; 1/2 Bread; 1/4 Milk; 1 Slider; 5 opt. calories.


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