Turkey Cassarole

Ingredients

6 medium potatoes, peeled and cut into chunks
1-1/4 cups chopped celery
3/4 cup chopped onion
1/2 cup butter, cubed
6 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
1 cup chicken broth
4 cups cubed cooked turkey
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 teaspoon garlic powder
3/4 cup sour cream, divided
4 ounces cream cheese, softened
1/2 teaspoon pepper
1/4 teaspoon salt
1-1/2 cups (6 ounces) shredded cheddar cheese


Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a large skillet, saute celery and onion in butter until tender. Remove from the heat.
In a large bowl, combine the stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to a greased 13-in. x 9-in. baking dish.
In another large bowl, combine the turkey, soup, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture. Drain potatoes; mash in a large bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.

Corn Dogs 5 pts

Ingredients

1 spray(s) cooking spray
11 1/2 oz cornbread (see recipe below)
8 tsp mustard, spicy, brown
8 item(s) fat-free beef and pork hot dog(s)
2 large egg white(s), whisked
1/3 cup(s) seasoned bread crumbs


Instructions

Preheat oven to 375ºF. Coat a large baking sheet with cooking spray.
Roll each piece of cornbread into a 4- X 5-inch rectangle.
Spread 1 teaspoon of mustard on each rectangle. Place hot dogs on rectangles, roll up and pinch the ends in to seal.
Place egg whites and bread crumbs in separate shallow dishes. Roll corn dogs first in egg whites, then in bread crumbs, turning to coat. Transfer corn dogs to prepared baking sheet. Bake until golden brown, about 25 minutes.

Corn Bread Ingredients:
1 3/4 cups Heart Healthy Bisquick baking mix
1/2 cup yellow cornmeal
1/2 cup low fat milk
2 tablespoons honey

Instructions:

Mix all ingredients until dough forms. Beat 30 seconds.
Turn dough onto surface dusted with baking mix. Gently roll in the baking mix to coat it. Shape into ball. Knead 10 times. Roll to 1/4-inch thick. Cut to 4x5 triangles with knife dipped in baking mix.

Beef Stuffed Cabbage (8 WW points)

Ingredients


1/3 head(s) savoy cabbage, about 8 whole leaves
1/2 pound(s) uncooked lean ground beef (with 7% fat)
1/2 cup(s) uncooked white rice
1/2 cup(s) water
1/4 cup(s) seasoned bread crumbs
1 medium carrot(s), peeled and grated
1 medium onion(s), finely chopped
1 clove(s) (medium) garlic clove(s), minced
1 large egg white(s)
1/2 tsp table salt
1/4 tsp black pepper
2 tsp olive oil
29 oz canned diced tomatoes, with basil, garlic and oregano


Instructions

Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.

Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.

Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly).

Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.

Chicken and Dumplings with Sage (WW Value 7)

Ingredients

2 tsp canola oil
1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1/2 tsp table salt
1 medium onion(s), chopped
2 medium carrot(s), chopped
2 stalk(s) (medium) celery, chopped
3 1/2 cup(s) reduced-sodium chicken broth
1 medium uncooked potato(es), russet, (8-ounces), cubed
1/4 cup(s) uncooked string beans, trimmed and cut into 1-inch pieces
1 cup(s) frozen green peas
1 2/3 cup(s) Bisquick® Reduced-Fat Baking Mix, all-purpose, or other brand
2/3 cup(s) fat-free skim milk
1 1/2 tsp dried sage, or 1 teaspoon chopped fresh sage
1/2 tsp black pepper, coarsely ground


Instructions

Heat 1 teaspoon of the oil in a nonstick Dutch oven over medium-high heat. Add the chicken; sprinkle with the salt and cook, turning occasionally, until browned, about 6 minutes. Transfer the chicken to a bowl; set aside.

Add remaining 1 teaspoon oil to the same Dutch oven, then add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and brown slightly, about 6 minutes. Add the broth and potato; bring to a boil. Reduce the heat and simmer, covered, until the potato is almost tender, about 10 minutes. Add green beans and cook until crisp-tender, about 6 minutes. Stir in the browned chicken and the peas; heat through, about 2 minutes.

Meanwhile, to prepare the dumplings, combine the baking mix, milk, sage, and pepper in a bowl until a soft dough forms.

Drop the dough, by rounded tablespoons, onto the simmering stew, making a total of 6 dumplings. Simmer, uncovered, 10 minutes. Then cover and simmer until the dumplings have doubled in size and are cooked through, about 10 minutes longer. Yields 1 cup stew with 1 dumpling per serving.

Pan-Seared Chicken with Garlic Sauce (WW Value: 4)

Ingredients

1 tsp paprika
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp table salt
1/4 tsp black pepper
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1 tsp olive oil
12 clove(s) (medium) garlic clove(s), halved
1 cup(s) fat-free chicken broth, reduced-sodium, divided


Instructions

Preheat oven to 450°.

Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.

Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce).

Amish Sugar Cookies & Frosting

Description
Keep it simple with this recipe for Amish sugar cookies. This is the recipe for best softest sugar cookies.
These easy to make cookies are sweet popular treats that work great as Easter cookies, Christmas
cookies or simple everyday cookies.

Yields: 78
Cooking Time: 12 min
Ingredients

 4 1/2 cups all purpose flour
 1 teaspoon baking soda
 1 teaspoon cream of tartar
 1 cup butter
 1 cup vegetable oil
 1 cup granulated sugar plus extra for stamping
 1 cup powdered sugar
 2 large eggs
 1 teaspoon vanilla extract

Instructions
1. Preheat oven to 375 degrees F. Line baking sheets with kitchen parchment paper or grease
lightly.
2. In medium bowl, mix together flour, soda, and cream of tartar.
3. In a large bowl, beat butter, oil and sugars until completely blended and mixture is creamy. Add
eggs and vanilla and beat well. Stir in dry ingredients until well blended.
4. Drop dough, using a cookie scoop or level measuring tablespoonfuls, on prepared baking sheets.
Flatten each ball to 3/8-inch thickness using a cookie stamp or the bottom of a pretty glass
dipped in granulated sugar.
5. Bake 10-12 minutes or until cookies are lightly browned around the edges. Do not over bake.
Transfer cookies to wire racks to cool.

FROSTING

Sugar Cookie Frosting
Courtesy of AllRecipes

4 cups confectioners’ sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
food coloring

In a large bowl, cream together the confectioners’ sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Cheesy Potatoes Helthified

prep time:15 min
start to finish:1 hr 15 min
makes:16 servings (about 1/2 cup each)

1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 45% less sodium
1 container (16 oz) reduced-fat sour cream
1/2 cup fat-free (skim) milk
2 tablespoons no-trans-fat 68% vegetable oil spread, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion (1 medium)
2 cups shredded 2% milk reduced-fat sharp Cheddar cheese (8 oz)
2 cups fat-free herb-seasoned croutons, coarsely crushed
1/2 teaspoon paprika, if desired


1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
3. Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.



Nutritional Information

1 Serving: Calories 170 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 350mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 3g); Protein 6g Percent Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 15%; Iron 4%

Corn Flake-Crusted Fish Fillets

prep time:30 min
start to finish:30 min
makes:4 servings

1/2 cup all-purpose flour
1/2 teaspoon salt
1 egg
1/4 cup water
3 cups Country® Corn Flakes cereal, crushed (about 1 2/3 cups)
4 cod fillets (4 to 6 oz each)
2 tablespoons canola or soybean oil


1. In shallow dish, mix flour and salt. In another shallow dish, beat eggs and water with fork. Place crushed cereal in third shallow dish. Dip fish in flour, coating well; shake off excess. Dip floured fish in egg mixture, then in cereal, coating all sides completely. Place coated fish on ungreased cookie sheet.
2. In 12-inch nonstick skillet, heat oil over medium heat until hot. Keeping at least 1 inch between fish fillets and cooking in batches if needed, cook fish in oil 3 to 4 minutes on each side, turning once, until well browned and fish flakes easily with fork. If needed, place cooked fish on paper towels on cookie sheet and keep warm in 225°F oven while cooking remaining fish.

Nutritional Information
1 Serving: Calories 320 (Calories from Fat 90); Total Fat 10g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 115mg; Sodium 600mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 2g); Protein 26g Percent Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 20%; Iron 40%

Parmesan Potato Pancakes

Ingredients

2 cups leftover mashed potatoes
2 tablespoons chopped fresh chives or green onions
1 large egg white
1/4 cup seasoned breadcrumbs, divided
2 tablespoons grated fresh Parmesan cheese
2 teaspoons olive oil, divided


Preparation

1. Combine potatoes, chives, egg white, and 2 tablespoons breadcrumbs in a large bowl.

2. Combine 2 tablespoons breadcrumbs and cheese on a small plate. Divide the potato mixture into 8 equal (1/4-cup) portions; dredge in breadcrumb mixture, shaping each portion into a 1/4-inch-thick patty.

3. Heat 1 teaspoon oil in large nonstick skillet. Add 4 patties; cook 3-4 minutes on each side or until golden. Repeat with 1 teaspoon oil and remaining 4 patties. Serve pancakes hot with applesauce and low-fat sour cream.

Nutritional Info

CALORIES 150

FAT 4g (sat 1g, mono 2g, poly 0.0g)

PROTEIN 5g

CARBOHYDRATE 24g

FIBER 2g

CHOLESTEROL 4mg

IRON 1mg

SODIUM 568mg

CALCIUM 60mg

Lemon-Asparagus Pasta

Ingredients

8 ounces uncooked wheat angel hair pasta
2 cups (1-inch) sliced asparagus
1/2 cup chopped green onions
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 teaspoons lemon rind
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper


Preparation

1. Cook pasta according to package directions (omit salt and fat).

2. Add asparagus to pasta during last 3 minutes of cooking time; drain.

3. Stir in remaining ingredients, and serve immediately.

Nutritional Info
CALORIES 324
FAT 11g (sat 2g, mono 8g, poly 1g)
PROTEIN 9g
CARBOHYDRATE 47g
FIBER 3g
CHOLESTEROL 0.0mg
IRON 3mg
SODIUM 296mg
CALCIUM 30mg