Friday, March 18, 2011

Eclair Cake

Bottom Layers

1 (1 lb.) box graham crackers
2 (3 1/2 oz.) pkg. French Vanilla instant pudding mix
3 1/2 c. milk
1 (8 oz.) container Cool Whip

Butter bottom of a 13” x 9” pan. Line with whole graham crackers. Mix pudding with milk and beat 2 minutes on medium speed. Blend in Cool Whip. Pour half of mixture over graham crackers. Place second layer of graham crackers on top; then remaining pudding mixture; and another layer of graham crackers. Refrigerate for 2 hours; then frost.


1 can chocolate frosting, or use your own favorite chocolate frosting recipe.

Refrigerate cake at least 24 hours before serving.


Thursday, March 10, 2011

Slow Cooker Corn Chowder

1 lb. bacon slices
1 cup chopped onion
4 cups diced & peeled red potatoes
1 large sweet pepper
2 (20 oz.) bags frozen whole kernel corn (about 8.5 cups)
2 (15 oz.) cans creamed corn
2 cups chicken broth
2 heaping Tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons salt
1/2 teaspoon pepper
2 cups whole milk
2 Tablespoons butter
1. In a large skillet, fry the bacon until crisp, remove bacon and set aside. Add the chopped onion and diced potatoes to the bacon drippings and saute for 5 minutes; drain well in colander.
2. Combine all ingredients but the milk and butter in the slow cooker. Cook on LOW heat for 6-7 hours.
3. During the last half hour of cooking, add milk and butter

Wednesday, March 9, 2011

Chicken Scaloppini

4 (6-ounce) skinless, boneless chicken breast halves
1 large egg white
2 teaspoons water
½ cup Italian seasoned breadcrumbs
2 teaspoons olive oil, divided
½ cup fat-free, lower-sodium chicken broth
1 tablespoon fresh lemon juice

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½ inch thickness.
Combine egg white and water in shallow dish, stirring with a whisk. Place breadcrumbs in another shallow dish. Dip each chicken breast half in egg mixture; then breadcrumbs.
Heat 1 teaspoon oil in a large nonstick skillet over medium high heat. Add half of chicken to pan. Cook 3 minutes on each side or until golden. Transfer to plate; cover and keep warm. Repeat with remaining oil and chicken.

Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2-3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken.

Points plus value: 6

Oven-Roasted Corn on the Cob

3 PointsPlus points
4 servings

2 tbsp cilantro, finely chopped
2 tbsp lime juice
1 tbsp olive oil
1 tbsp water
4 ears corn on cob, shucked

preheat oven to 450F. 4 sheets aluminium foil.

In shallow bowl, combine 1st four ingredients. Roll corn in mixture, place on foil. Brush each ear with remaining cilantro oil, wrap and place in hot oven. Bake for 25 min. turning occasionally. (Also great on the Grill)

Fettuccine with Chicken and Broccoli

PointsPlus™ Value: 9
Servings: 4

1 pound(s) broccoli
6 oz uncooked pasta
4 tsp olive oil
16 oz uncooked boneless, skinless chicken breast
1 tsp sea salt
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1 small raw onion
4 clove(s) (medium) garlic clove(s)
2 cup(s) radicchio
2 Tbsp reduced fat parmesan cheese
1/4 tsp black pepper
1/4 cup(s) basil

Cook broccoli and transfer with slotted spoon to bowl. In same water cook fettuccine; drain.

In large skillet, heat 2 tsp. oil; add chicken, salt, oregano, and red pepper. Saute until cooked through. transfer out. In skillet, heat remaining 2 tsp. oil; saute onion and garlic until tender. Stir in Broccoli and radicchio. Stir frequently, until tender. Add fettuccine, sprinkle with cheese and black pepper. Serve topped with chicken and sprinkled with basil.

Monday, March 7, 2011


1 lb. extra lean ground beef
2 cans stewed tomatoes (I didn't have, so used diced)
2 cans chili beans
1 onion, chopped
1 green pepper, chopped
1 tsp. each: salt, pepper, chili powder and cayenne powder (I didn't use the cayenne)

Brown meat. Drain. Saute onion, then add rest of ingred. Cover and simmer for 1 hour.

Makes 6 servings= WW=6 points each

Caramel Apple Salad

6 med. cored and chopped apples
1 small container fat free cool whip
1 cup mini marshmallows
1 8 oz. canned crushed pineapple, undrained
1 small box sugar free butterscotch pudding mix, dry (do not prepare)

Mix all together and chill for one hour

1 cup= 3 points

Friday, March 4, 2011

No Crust Coconut Cream Pie

4 eggs, well beaten
1 1/2 cup sugar
1/2 cup flour
2 cup milk
7oz. pkg. coconut
1 stick melted butter. (1/2 cup)

Mix all together and pour into greased 9" pie plate. Bake 45 min. @ 350F. YUMMY!

by: Gabbycat