pasta alfredo

2 servings, 9 points each

5 oz linguine
1 small onion, finely diced
2 garlic cloves, finely diced or crushed
6 T broth (i used home made chicken stock)
1/2 cup fat-free evaporated milk
1 1/2 oz canadian bacon, chopped (i plan to try small amounts of browned turkey sausage, or ground turkey instead)
3/4 oz grated parmesan cheese
pepper to taste (about 1/8 t)
1 t water
1 t cornstarch
2T chopped chives

cook pasta until tender, and drain.

saute onion and garlic, until onion is soft. stir in broth and milk. bring to a boil. mix cornstarch and cool/cold water together, and stir in. simmer, uncovered, until thickened slightly, about 5 minutes.

add pasta and cheese to sauce, stirring, until cheese is melted, about 2 minutes.

serve pasta sprinkled with bacon (meat), chives, and pepper.

ranch dip

1 packet ranch dressing seasoning powder
16 oz lite sour cream
1/2 cup 1% or skim milk

mix all ingredients thoroughly.
1/3 cup = 3 points

texas breakfast casserole

22 points total, 5.5 for 1/4

2 cups frozen hash brown potatoes - 3
1 cup corn (canned) - 3
1/4 cup diced bell pepper -0
1/8 cup diced onion -0
1 scallion finely sliced -0
8 oz turkey sausage - 9
1 cup 1% milk -2
4 egg whites - 1
1/4 t salt (or to taste) -0
1/4 t pepper (or to taste) -0
1 cup fat free shredded cheddar -4

preheat oven to 350F
spray 8 inch square baking dish with cooking spray.
brown turkey sausage in a skillet with onion and scallion.
layer potatoes, corn, bell pepper, and sausage mix in baking dish.
beat together milk, egg whites, salt and pepper, and pour over casserole.
sprinkle the cheese over the top.
back about 45 minutes, until cheese is browned.
cut into 6 pieces and serve.

i would use skim milk, but my boyfriend won't drink it. ^.^
when i tried this recipe i tried adding some worcestershire sauce to the sausage when cooking it. when i pulled it out of the oven, the cheese was dark brown, almost burnt, but when i cut into it milk oozed out and the potatoes were too firm. i put it back in the oven and kept checking on it every 10 minutes. after 20 minutes the milk seemed to have been absorbed, but i think the vegetables released a lot of water, because it had some water and/or oil floating around (which mostly disappeared as it cooled). it didn't cut into slices, except for the (at this point) leatherized, stating to burn, cheese. i was afraid to cook it any longer, because i didn't want the cheese to be completely burnt. if i try it again i will try cooking the peppers with the sausage, and draining the corn and sausage/vegetables on paper towels first and add the cheese in the last 10-15 minutes of cooking. i wasn't very impressed but it's edible, and a change from oatmeal. i have to wonder if i could bulk it up with french cut greenbeans...

honey mustard crusted chicken

2/3 cup lite honey mustard dressing
1/8 tsp salt
1/8 tsp peper
2 tsp dill
1 medium scallion (or 2 T onion) finely sliced (or diced)
1 cup cornflake crumbs
1 lb uncooked boneless skinless chicken breast

preheat oven to 425F.
coat casserole dish with cooking spray.
mix dressing, salt, peper, dill and scallions. remove 1/3 cup and set aside.
dip chicken into dressing mix, then cornflake crumbs and place in prepaired dish.
bake until goldn and no longer pink in the center, about 15 minutes.
use reserved dressing mix as dipping sauce.


i often make my own honey mustard dressing instead of useing storebought, and double the amount of the dressing mix, because me and my boyfriend like to use alot of it for dipping.

recipe links

here are some recipes i've found and used or plan to use.

CALABACITAS
CALABACITAS

pasta with meat sauce

chicken and broccoli with garlic sauce

mustard dill chicken