Marshmallow Treats

Not exactly Rice Krispy Treats, but still yummy!

3 tbsp. Smart Balance Light Buttery Spray
1 large bag of minature marshmallows
2 cups of Fiber One Cereal
5 cups of Kashi 7 Whole Grain puffs (if you can’t find these, try Kix puff cereal, or just any puffy wheat cereal)

Melt the butter spead in a large sauce pan over LOW heat
Add marshmallows and stir until completely melted.
Remove from heat
Add both cereals. Stir until well coated.
Using a spatula, press mixture evenly into a baking pan coated w/ nonstick cooking spray.
Allow to cool.
Eat!

 

Chicken Pot Pie

Its not exactly like a chicken pot pie, but its healthier and tastes great! This is one of my favorites.

2 or 3 large cooked chicken breasts, cooked and shredded
1 large can of Veg-all (drained) OR frozen mixed vegetables
2 cans of cream of Celery soup
1 Can of Cream of Chicken Soup
2 cans of Reduced Fat Crescent Rolls

**This makes quite a bit; I do that so there are left overs. You can change it to make it less if you’d like.

1. Heat oven to 350 degrees
2. Mix soups, veggies, and shredded chicken together in a bowl. Then pour into a large casserole dish sprayed w/ nonstick cooking spray.
3. Bake for about 30 minutes or until hot and bubbly.
4. While the dish is cooking, unroll the crescent rolls. Take the dish out of the over after the first 30 minutes and lay the flat pieces of the rolls to cover the dish.
5. Pleace back int he over for an additional 15-20 minutes or until top is golden brown.
6. Take out of oven and enjoy!

 

Quick Quesadillas

I love these for a snack or a meal.

2 Whole Wheat Tortillas
1/2 cup of Fat-Free Refried Beans
1 oz Shredded cheese
Salsa for dipping
**Optional– you can add peppers, tomatoes, etc. if you like

1. Smear the beans on one tortilla and sprinkle with cheese.

2. Top with the other tortilla and place in a non-stick frying pan over medium heat.

3. Cook for one minute or two, then flip and repeat.

Best served w/ salsa!

 

Butternut Squash Fries

1 medium butternut squash cut in long strips
Non stick cooking spray (preferably olive oil)
Kosher Salt and/or Pamesean cheese
Preheat oven to 425 degrees.

Line a large cookie sheet with aluminum foil and spray with non-stick cooking spray. Arrange the butternut squash pieces in the sheet leaving some room in between.

Spray tops with non-stick cooking spray and sprinkle with salt and/or parmesean cheese.

Bake for 40-45 minutes turning at least once.

 

Crockpot Orange BBQ Chicken

2 chicken breasts
6 Tbsp. Flour (optional)
1 cup BBQ sauce of your choice
1/2 jar of Orange Marmalade
2 Tbsp. Ginger

1. Sprinkle a little flour in crock pot, then put chicken in. Sprinkle the remaining flour on top of the chicken.
2. Mix the rest of the ingredients in a bowl, then pour over chicken.
3. Cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours.

 

Salisbury Steak

*from WeightWatchen.com

8 oz lean beef
½ cup of fiber one or all bran cereal ground up in food processor (I measure the ½ cup and then grind)
½ cup quick oats
1 egg
Worcestershire sauce
Chopped onion
Garlic powder
Parsley
Non-stick cooking spray
1 can of French onion soup (I used Progresso French Onion)

Place all in ingredients, except the soup, in a bowl and mix well. I use my hands but it is quit messy. Form the mixture into 4 patties, each a little more then 3 oz each. Brown in a large frying pan sprayed with non-stick cooking spray. Once both sides are browned add the can of soup, and a splash of Worcestershire sauce, lower the heat to simmer and cover. Cook for about 15 minutes.

 

Turkey Tacos

*from Kim on the Biggest Loser

This may not sound all that great, but my husband and I both love it!

1 package JENNIE-O TURKEY STORE(r) Ground Turkey
8 corn or low carb flour tortillas
1 tablespoon olive or vegetable oil
1/2 cup chopped onion
1 can (10 oz.) tomatoes with green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
Shredded low-fat Cheddar cheese, optional

Warm taco shells according to package directions. In a large skillet over medium-high heat, heat oil until hot. Crumble in turkey; add onion. Cook and stir until turkey is no longer pink and onion is tender, about 4 minutes; drain. Stir in tomatoes, cumin, and chili powder. Cook and stir until mixture is hot, 5 to 7 minutes. Spoon mixture into warm tortillas. Garnish with low-fat cheddar cheese, if desired. Makes 4 servings.

 

Chicken Casserole

From Pam Grey
*possibly Reid’s favorite

8oz. Sour Cream
2 cans of cream of chicken soup and/or cream of mushroom
3-4 Chicken breasts, cooked
2 rolls of Ritz Crackers
1 stick of Margarine

Pre-heat oven to 350 degrees.
1. De-bone the chicken and shred it into small pieces
2. Mix together the soups and sour cream in a bowl
3. Add the chicken
4. In a seperate bowl, melt the better in the microwave
5. Crush crackers and mix with the butter
6. Line your dish with half the cracker mix, then add the soup/chicken mixture on top of it
7. Add remaining crackers on top of dish and cook for 30 minutes, or until its bubbling

*Optional: You can add salt and pepper when mixing it
Also, you can add a can of mixed vegetables.

 

Creamy Chicken

1-2 cans of Cream of Chicken soup and/or Cream of Mushroom Soup
2 skinless boneless chicken breasts
Salt and pepper

Place chicken in crock-pot. Next, put a little salt and pepper. Then cover the chicken with the soup(s).
Cook on low for 4-6 hours. Best served over rice.

 

Homemade Salsa

from Mom

1 can Rotel tomatoes with chilies
1 can Hunts choice petite diced tomatoes
Juice from ½ lime
¼ t. Cumin
½ t. Garlic Salt
½ t. chili powder
Chopped green onions – optional
2 jalapeno peppers- chopped

Grind jalapeño peppers and lime juice in blender.
Add remaining ingredients and pulse to mix to desired thickness.