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Recipes
Frosty Lemonade Pie
By dashy_65
In a small bowl, beat cream cheese and soft drink mix until smooth
- 1 package (8 ounces) fat-free cream cheese
- 1 tub sugar-free lemonade soft drink mix
- 1 cup cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- 10 sugar-free lemon sandwich cookies, crushed
- 1 reduced-fat graham cracker crust (8 inches)
Fresh Pear Crisp
By dashy_65
In a bowl, combine the flour, oats, brown sugar and 1/2 teaspoon cinnamon
- 1/2 cup all-purpose flour
- 1/3 cup quick-cooking oats
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon, divided
- 3 tablespoons cold reduced-fat stick margarine, cut into pieces
- 4 cups sliced peeled pears (about 2 pounds)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon ground ginger
Ensalada de Repollo (Cabbage Salad)
By dashy_65
Combine first 7 ingredients in a large bowl
- 7 cups shredded cabbage
- 1 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 3 celery stalks, chopped
- 3 plum tomatoes, chopped
- 1 medium cucumber, chopped
- 1/4 cup fresh lime juice
- 2 teaspoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
New England Fish Chowder
By dashy_65
Melt margarine in a saucepan over medium heat
- 2 tablespoons margarine
- 3 tablespoons shredded carrot
- 2 tablespoons diced celery
- 2 tablespoons minced fresh onion
- 2 tablespoons plus 1 teaspoon all-purpose flour
- 3 1/2 cups skim milk, divided
- 2 cups diced peeled baking potato
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound cod or other lean white fish fillets, cut into 1-inch pieces
- Unsalted oyster crackers (optional)
Banana Split Parfait
By dashy_65
Spoon 2 T. frozen yogurt into each of 4 parfait glasses; top each with 1 T
- 2 c. vanilla low-fat frozen yogurt, softened
- 3/4 c. thinly sliced banana
- 1/4 c. chocolate flavored syrup
- 1/4 c. fat-free pineapple sundae topping
- 2 t. chopped pecans, toasted
Two-Bean Soup
By dashy_65
Place beans in a large saucepan or Dutch over; add water to cover by 2 in
- 1/2 pound dried baby lima beans
- 1/2 pound dried great northern beans
- 1 can (49-1/2 ounces) reduced-sodium chicken broth
- 1-1/2 cups cubed fully cooked lean ham
- 1 medium onion, chopped
- 2 celery ribs with leaves, chopped
- 2 medium carrots, sliced
- 3 garlic cloves, minced
- 1/8 teaspoon ground ginger
- 2 green onions, sliced
Vegetable Soup with Dumplings
By dashy_65
In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender
- CARROT DUMPLINGS:
- 1-1/2 cups chopped onions
- 4 medium carrots, sliced
- 3 celery ribs, sliced
- 2 tablespoons canola oil
- 3 cups vegetable broth
- 4 medium potatoes, peeled and sliced
- 4 medium tomatoes, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 1/2 cup water
- 1 cup chopped cabbage
- 1 cup frozen peas
- 2-1/4 cups reduced-fat biscuit/baking mix
- 1 cup shredded carrots
- 1 tablespoon minced fresh parsley
- 1 cup cold water
- 10 tablespoons shredded reduced-fat cheddar cheese
Cranberry Sauce
By dashy_65
Bring water and sugar to a boil
- 1 c. water
- 1 c. sugar
- 12 oz. cranberries, fresh or frozen unthawed
Amaretto Chocolate Souffle
By dashy_65
Coat 8 (6 oz) souffle dishes or custard cups with vegetable cooking spray
- 1/4 c. plus 2 t. sugar, divided
- 1/2 c. firmly packed brown sugar
- 3 T. flour
- 1 c. evaporated skimmed milk
- 2 egg yolks, lightly beaten
- 2 T. amaretto
- 6 egg whites
- 1/8 t. cream of tartar
- 1 1/2 T. grated semisweet chocolate
- 1 T. minced almonds, toasted
Southwest Vegetarian Bake
By dashy_65
In a large saucepan, bring rice and water to a boil
- 3/4 cup uncooked brown rice
- 1-1/2 cups water
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 1 can (10 ounces) diced tomatoes and green chilies
- 1 cup salsa
- 1 cup (8 ounces) reduced-fat sour cream
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 1/4 teaspoon pepper
- 1/2 cup chopped red onion
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend