Some New Receipes I Found On-Line today WIth Nutrition Info!

Twice Baked Potatoes

recipe ingredients
4 baking potatoes
1/4 cup egg substitute
4 tablespoons reduced fat margarine
4 tablespoons low fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh chopped chives
3/4 cup shredded lowfat cheddar cheese

recipe directions
Scrub potatoes, prick with fork and bake at 375 degrees about 1 hour. Cut a slice off the top of the baked potato. Carefully scoop potato out of the shell and place in bowl. Mash potatoes and blend with all ingredients except cheese. Fill potato shells with filling and bake another 20 minutes. Sprinkle with cheese and bake until cheese is melted.

Serves: 4

- Nutrition Information Per Serving

calories

total fat

sat fat

protein

fiber

sodium

carbs

ww pts

189

6

2

10

2

429

22

4

Broccoli, Cheese, and Rice Casserole

recipe ingredients
1 cup uncooked instant rice
1/2 cup chopped onion
1/4 cup fat-free milk
4 oz Velveeta Light cheese
2 Tbsp. margarine, softened
2 (10-oz) packages frozen chopped broccoli, thawed and drained
1 (10 3/4-oz) can condensed reduced-fat, cream of mushroom soup, undiluted

recipe directions
Preheat oven to 350°. Combine all ingredients in a large bowl, and spoon into a 2 quart casserole. Bake for 45 minutes.

Serves: 8

- Nutrition Information Per Serving

calories

total fat

sat fat

protein

fiber

sodium

carbs

ww pts

137

4

2

2

6

410

19

3

 

Cheese-stuffed Chicken with Wild Rice

recipe ingredients
3 cups nonfat chicken broth (2 cans)
1 1/4 cups wild rice
1 tablespoon grated orange peel
2 cups red pearl onions (about 3/4 in. wide) or coarsely chopped red onions
8 boned, skinned chicken breast halves (5 to 7 oz. each)
1 package (about 5 oz.) garlic-herb-flavor Boursin or Alouette cheese
3/4 cup orange marmalade
About 1 teaspoon fresh-ground pepper
2 tablespoons minced fresh chives or green onions
Salt

recipe directions
In a 3- to 4-quart pan over high heat, bring broth, rice, and orange peel to a boil; cover, reduce heat, and simmer until rice is tender to bite, 50 to 60 minutes. As rice cooks, peel onions. Add onions (whole or chopped) to rice for the last 10 minutes of cooking.

Rinse chicken and pat dry. With a sharp knife, cut a horizontal slit about 2 inches long on the side of each breast, then wiggle knife back and forth to form a pocket as long and wide as possible without piercing the exterior of chicken. Spoon l/8 of the cheese deep into each pocket.

Spoon rice mixture (including liquid) equally into 2 shallow casseroles (each 3 qt., about 9 by 13 in.). Lay 4 chicken breast halves, smooth side up, on rice in each casserole.

Bake, covered, in a 350*F oven for 15 minutes.

In a bowl, mix marmalade and pepper. Uncover casseroles, brush chicken evenly with marmalade mixture, and continue to bake until chicken is no longer pink in center of thickest part (cut to test), about 20 minutes.

Sprinkle with chives. Spoon rice and chicken breasts onto plates. Add salt and pepper to taste.

Serves: 8

- Nutrition Information Per Serving

calories

total fat

sat fat

protein

fiber

sodium

carbs

ww pts

421

9

6

41

2

249

43

9

Crab Stuffed Portobellos

recipe ingredients
8 portobello mushrooms (4-inch)
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup finely chopped green onions
1/4 cup light mayonnaise
1 tsp. lemon juice
1/2 tsp. Old Bay seasoning
Dash ground red pepper
1 pound crabmeat
1 cup quartered cherry tomatoes
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese
1/2 cup dry breadcrumbs

recipe directions
Preheat oven to 425*F. Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove and discard stems. Set mushroom caps aside. Beat cream cheese at medium speed of a mixer until smooth. Add green onions and the next 4 ingredients (green onions through pepper); beat well. Stir in crabmeat, tomatoes, and cheese. Spoon mixture evenly into mushroom caps; sprinkle each cap with 1 tablespoon breadcrumbs, and place on a baking sheet. Bake at 425º for 15 minutes or until tops are lightly browned.

Serves: 8

- Nutrition Information Per Serving

calories

total fat

sat fat

protein

fiber

sodium

carbs

ww pts

178

4

1

21

2

448

17

3

Crustless Chicken Broccoli Quiche

recipe ingredients
2 cups broccoli florets, coarsely chopped
2 tablespoons dry bread crumbs
3 tablespoons all-purpose flour
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup skim low-fat milk
1 tablespoon Dijon mustard
1/2 cup egg substitute
1 1/2 cups chopped leftover chicken
1/2 cup(2 oz) reduced fat cheddar cheese, extra sharp, shredded
1/4 teaspoon paprika

recipe directions
Preheat oven to 350*F. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. Coat a 9-inch pie plate with cooking spray; sprinkle with breadcrumbs(do not remove excess breadcrumbs). Set aside. Combine flour, basil, salt, and pepper in a large bowl. Add milk and mustard, stirring with a whisk until blended. Stir in egg substitute. Add chicken and 1/4 cup cheese; stir well. Pour mixture into prepared pie plate. Sprinkle with remaining 1/4 cup cheese and paprika. Bake at 350°F for 45 minutes or until set. Let cool on a wire rack 15 minutes.

Serves: 6

- Nutrition Information Per Serving

calories

total fat

sat fat

protein

fiber

sodium

carbs

ww pts

167

5

2

19

2

253

11

3

 

Quick Cottage Cheese Toast

recipe ingredients
1 slice bread, lightly toasted
1/4 cup nonfat cottage cheese
1/2 tsp. sugar
dash cinnamon

recipe directions
Spread cottage cheese over toast. Sprinkle with sugar and cinnamon. Place under broiler for a few minutes or until bubbly. Serve immediately.

Serves: 1

- Nutrition Information Per Serving

calories

total fat

sat fat

protein

fiber

sodium

carbs

ww pts

111

1

-0-

9

1

284

16

2

Twice Baked Potatoes

recipe ingredients
4 baking potatoes
1/4 cup egg substitute
4 tablespoons reduced fat margarine
4 tablespoons low fat milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh chopped chives
3/4 cup shredded lowfat cheddar cheese

recipe directions
Scrub potatoes, prick with fork and bake at 375 degrees about 1 hour. Cut a slice off the top of the baked potato. Carefully scoop potato out of the shell and place in bowl. Mash potatoes and blend with all ingredients except cheese. Fill potato shells with filling and bake another 20 minutes. Sprinkle with cheese and bake until cheese is melted.

Serves: 4

- Nutrition Information Per Serving

calories

total fat

sat fat

protein

fiber

sodium

carbs

ww pts

189

6

2

10

2

429

22

4

Chicken Fajita Lettuce Wraps







Recipe Rating:

Prep Time: 10 min
Total Time: 1 hr 5 min
Makes: 4 servings, 2 wraps each



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6 Tbsp. KRAFT Light House Italian Reduced Fat Dressing, divided

1/4 tsp. ground cumin

1 lb. boneless skinless chicken breasts, cut into strips

2 cups sliced red or green peppers

1 cup sliced onions

1 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese

8 large iceberg lettuce leaves



MIX 1/4 cup of the dressing and cumin in medium bowl. Add chicken; toss lightly. Cover and refrigerate 30 minutes to marinate.

ADD remaining 2 Tbsp. dressing to large nonstick skillet. Add peppers and onions; mix lightly. Cook on medium heat 6 to 8 minutes or until vegetables are crisp-tender. Remove vegetable mixture from skillet; place in separate bowl. Cover to keep warm.

ADD chicken with marinade to same skillet. Cook 8 to 10 minutes or until chicken is cooked through, stirring frequently. Return vegetable mixture to skillet; cook an additional 2 or 3 minutes or until heated through, stirring occasionally.

SPOON chicken mixture evenly onto lettuce leaves; sprinkle with cheese. Roll up. Serve warm.



 



NUTRITION INFORMATION




Nutrition Bonus:
The red pepper in these tasty wraps provide an excellent source of vitamins A and C. And as a bonus, the cheese supplies a good source of calcium.

Diet Exchange:
2 Vegetable,4 Meat (VL),2 Fat


Nutrition (per serving)
Calories 280 Total fat 12 g Saturated fat 4.5 g Cholesterol 85 mg Sodium 470 mg Carbohydrate 11 g Dietary fiber 3 g Sugars 5 g Protein 33 g Vitamin A 90 %DV Vitamin C 120 %DV Calcium 45 %DV Iron 8 %DV

Thanks for posting.  The formating is a little messed up, but we can understand it ok.

i ate the cottage cheese toast thing last night for dinner the cals are a lil more but still within reason, and it really filled me up