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Recipes
Artichoke and Spinach Dip (Lite)
By urbcindy
2 T = 2 points;60 cal.;4.5 gm fat; 200 mg sodium;
- 14 oz can artichoke hearts, drained and finely chopped
- 10 oz pkg frozen chopped spinach, thawed and drained
- 3/4 C grated Parmesian
- 3/4 C lite mayo
- 1/2 C 2% shredded Mozarella
- 1/2 tsp garlic powder
- Cut up veggies or low fat crackers
Jello Creamy Jigglers
By urbcindy
- Mix boiling water and Jello; cool t rom temperature - Mix milk and pudding mix and whisk into cooled Jello; po
- 2 1/2 C boiling water
- 2 large or 4 small pkgs of Jello
- 1 C cold milk
- 1 small pkg Jello instant pudding
Butternut Squash Lasagna
By urbcindy
Cut squash in half, and clean out seeds
- 1 Boxs Whole wheat or brown rice lasagna noodles (10 oz)
- 1 Medium sized butternut squash
- 1 15 oz containers Ricotta cheese
- 2 Tbsps Dried sage
- 1 Tbsps Agave
- 1/4 Cups Milk
- 1 Tsps Garlic powder
- 1 Tsps Onion powder
- 1/2 Cups Grated parmesan cheese
- Salt and pepper to taste
Apple Cinnamon Puffs
By urbcindy
- Combine 1 C flour, yeast, 2 T sugar and salt; mix well - Add very warm water (120 - 130 degrees) and oil to flou
- 2 C flour
- 1 pkg quick rise yeast
- 2 T sugar
- 1/2 tsp salt
- 3/4 C warm water
- 1/4 C oil
- 1 egg
- 1 C chopped apples
- 3 T melted butter
- 1/4 C sugar
- 1 tsp cinnamon
Jello "Pumpkin" Jigglers
By urbcindy
- Combine boiling water and Jello; Cool - Whisk in vanilla yogurt - Spray a 9 in pan; pour in and chill until fir
- 3 oz pkg orange jello
- 1 C boiling water
- 8 oz vanilla yogurt
- raisins
Artichoke Tomato Salad
By urbcindy
3/4 C = 74 cal; 5 gm fat; 241 mg sodium; 2 gm fiber 1 point
- 2 lb tomatoes (about 5 large) cut into wedges
- 1/4 tsp salt - no need to add
- 1/4 tsp pepper
- 1 jar (7 1/2 oz) marinated quartered artichoke hearts, drained
- 2 T minced fresh parsely
- 2 T wine vinegar
- 2 garlic cloves, minced
Mark's Chili
By urbcindy
Mix all ingredients in a large saucepot and cook on low heat or in oven 3 hours
- 2 lb cooked, drained hamburger
- 2 - 3 onions, chopped
- 1/4 C green pepper
- 3 bay leaves
- 1 T chili powder
- 1 tsp salt
- 28 oz can tomatoes, chopped
- 4 cans tomato soup
- 4 - 15 oz cans of any type of beans, rinsed and drained
Tortellini with Tomatoes
By urbcindy
- Cook tortellini according to directions - In large serving bowl, combine cooked tortellini with remaining ingred...
- 1 9-oz package refrigerated cheese tortellini
- 2 C cherry tomatoes quartered
- 1/4 C sliced green onions
- 1/4 c minced fresh basil
- 2 T grated Parmesian cheese
- 1 T olive oil
- 1/4 tsp garlic powder
- 1/8 tsp pepper
Frittata Florentine
By urbcindy
1/4 = 176 Cal; 11 gm fat (4 gm saturated); 1 gm fiber; 451 gm sodium
- 6 egg whites
- 3 eggs
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1 onion, chopped
- 1/4 C red pepper chopped
- 2 turkey bacon strips, cooked and crumbled (or 4 strips precooked bacon, crumbled)
- 1 T olive oil
- 1 C fresh baby spinach
- 3 T thinly sliced fresh basil leaves
- 1/2 C shredded mozarella
Blueberry Citrus Mini Loaves
By urbcindy
1 slice = 189 cal; 7 g fat; 15 mg sodium; 2 g fiber
- 1 C flour
- 1 C whole wheat pastry flour
- 3/4 C sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 3/4 C orange juice
- 1/4 C canola oil
- 1 T grated orange peel
- 1/2 C fresh or frozen blueberries
- 1/4 C chopped pecans