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ASK4JJG
Posts: 1,795
11/2/10 2:16 P

Bountiful Blessings Dressing
Source of Recipe Joanna M. Lund
Another Potful of Recipes p.167
Serves 8 (3/4 cup)

List of Ingredients
2 cups (one 16-oz. can) Healthy Request Chicken Broth
1 (10 3/4-oz.) can Healthy Request Cream of Mushroom Soup
1 teaspoon ground sage
1/2 teaspoon poultry seasoning
1/8 teaspoon black pepper
1 1/2 cups finely chopped celery
1 1/2 cups shredded carrots
1 cup chopped onion
16 slices day-old reduced-calorie white bread, cut into cubes

Instructions
Spray a slow cooker with butter-flavored cooking spray. In prepared container, combine chicken broth, mushroom soup, safe, poultry seasoning, and black pepper. Stir in celery, carrots, and onion. Add bread cubes. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.


Each serving equals:
HE: 1 Bread, 1 Vegetable, 1/4 Slider, 5 Opt. Calories

138 Calories, 2 gm Fat, 6 gm Protein, 24 gm Carbohydrate, 510 mg Sodium, 88 mg Calcium, 2 gm Fiber

DIABETIC: 1 Starch, 1 Vegetable





ALECIA0823
Posts: 446
11/1/10 5:07 P

Veggie Pizza is always a hit. Use any veggie pizza recipe, but buy low-fat crescent rolls, fat free cream cheese, and light mayo. The recipe I use also calls for cheese and bacon, so I buy turkey bacon and low-fat cheese. I top mine with tomatoes, cucumbers, and red onions as well. I know other versions use carrots, broccoli, cauliflower - your imagination is your only limit. Another nice feature of this appetizer is that you can cut the pieces on the small side to help with portion control.



ALECIA0823
Posts: 446
11/1/10 5:06 P

Veggie Pizza is always a hit. Use any veggie pizza recipe, but buy low-fat crescent rolls, fat free cream cheese, and light mayo. The recipe I use also calls for cheese and bacon, so I buy turkey bacon and low-fat cheese. I top mine with tomatoes, cucumbers, and red onions as well. I know other versions use carrots, broccoli, cauliflower - your imagination is your only limit. Another nice feature of this appetizer is that you can cut the pieces on the small side to help with portion control.



ASK4JJG
Posts: 1,795
11/1/10 3:50 P

Christmas Ribbon Salad
Needs to chill

Spirits are light at holiday time around Debra Stoner's home--and so are many of the meals she serves. "I make this dessert every year at
Christmas," she informs from Carlisle,
Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."

INGREDIENTS
2 packages (.3 ounce each) sugar-free lime gelatin
5 cups boiling water, divided
4 cups cold water, divided
2 packages (.3 ounce each) sugar-free lemon gelatin
1 package (8 ounces) reduced-fat cream cheese, cubed
1 can (8 ounces) crushed pineapple, undrained
1/4 cup chopped pecans
2 cups reduced-fat whipped topping
2 packages (.3 ounce each) sugar-free cherry gelatin


DIRECTIONS
In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. s 2-in. dish coated with nonstick cooking spray. Refrigerate until almost set, about 2 hours.

In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in
whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour.

In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours. Yield: 15 servings.

NUTRITIONAL INFO

Nutritional Analysis: One square equals 92 calories, 5 g fat (3 g saturated fat), 8 mg cholesterol, 140 mg sodium, 5 g carbohydrate,
trace fiber, 3 protein.

Diabetic Exchanges: 1 fat, 1/2 starch.





ASK4JJG
Posts: 1,795
11/1/10 3:48 P

Impossible Pumpkin Pecan Pie
by JoAnna Lund- Healthy Exchanges Monthly Food Newsletter (November 2004), pg 1

1/2 cup Bisquick Reduced Fat Baking Mix
3/4 cup pourable Splenda
2 teaspoons Jo's Pumpkin Pie Spice
1 1/3 cups Carnation Nonfat Dry Milk Powder
1 cup water
1 Tablespoon vanilla extract
2 Tablespoons Land O Lakes no-fat sour cream
2 eggs or equivalent in egg substitute
2 cups ( one 15-ounce can) pumpkin
1/4 cup (1 ounce) chopped pecans

Preheaat oven to 350 degrees. Spray a 9-inch deep dish pie plate with butter-flavored cooking spray. In a small bowl, combine baking mix, Splenda, and Jo's Pumpkin Pie Spice. In a large bowl, combine dry milk powder and water. Stir in vanilla extract, sour cream, eggs and pumpkin. Add baking mix mixture. Mix well to combine. Fold in pecans. Spread batter into prepared pie plate. Bake for 50 to 55 minutes or until a knife inserted near center comes out clean. Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for 2 hours. Cut into 8 servings. Can be frozen after baked.
Serves 8

Hints :
1 Substitte any reputable brand for Jo's Pumpkin Pie Spice.
2. Good served with Cool Whip Lite, but don't forget to count the few additional calories.

Each serving eequals:
HE: 1/2 Skim Milk, 1/2 Fat, 1/2 Vegetable,1/3Bread, 1/4 Protein, 13 Other Calories

132 Calaories, 4 gm Fat, 7 gm Protein, 17 gm Carbohydrate, 174 mg Sodium, 188 mg Calcium, 2 gm Fiber

DIABETIC: 1 Starch/Carbohydrate, 1/2 Skim milk, 1/2 Fat

WW Points: 3






PEACHES2001
SparkPoints: (0)
Fitness Minutes: (2,634)
Posts: 63
11/1/10 10:00 A

those looks really yummy



JUSTERICKA
Posts: 6
10/31/10 7:31 P

Thanks! Ill print thoes out and keep them in my binder of ideas! they look great!



SNOOPY1960
Posts: 1,680
10/30/10 9:11 P


Here are some appetizer recipes you can use !

Orange glazed chicken bites

3 pounds boneless skinless chicken cut into bite size pieces
1 1/2 cups soy sauce
1 cup orange juice
1 teaspoon garlic powder


Cut chicken into bite size pieces

Place chicken and marinade into a large resealable plastic bag.

Seal bag and turn to coat. Refrigerate overnight flipping bag over every few hours.

Drain and discard 95 % of the marinade, leave the other 5% so the glaze will set. Place chicken in a foil pan ( easy cleanup , just throw it away)

350 degrees F for 45 minutes or until chicken is
done. Serve on a platter with toothpicks !!

***

Hot Broccoli Dip

1 cup Miracle Whip Light Dressing
1 lb cooked broccoli , chopped
1 jar (2 oz.) diced pimientos, drained
1/2 cup grated parmesan Cheese
1 cup 2% Milk shredded mozzarella cheese, divided

Heat your oven to 350F.

Combine first 4 ingredients and 1/2 cup mozzarella.

SPREAD into 1-qt. baking dish or 9-inch pie plate.

BAKE 20 to 25 min. or until heated through. Sprinkle with remaining mozzarella; bake 5 min. or until melted.

Serve with low cal crackers like Wheat Thins or low cal tortilla chips.

***

Spinach Dip

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) low fat or fat free sour cream
1 cup low fat or fat free mayonnaise
2 envelopes of vegetable soup mix ( Lipton or Knorr )
1 can (8 oz.) water chestnuts, drained and chopped
3 scallions chopped

Combine all ingredients and chill about 2 hours. Serve with cut up veggies like carrots sticks, celely sticks, green pepper strips and of course low fat crackers.

You can also hollow out cherry tomatoes and fill with spinach dip and serve.







JUSTERICKA
Posts: 6
10/29/10 3:12 P

I'm looking for good holiday recipes...good for me..tastes good for the ones in my family who arent on a diet either. Ive lost 4 lbs so far..and I have 21 more to go. I want to be able to enjoy my get togethers with my family...but i cant if i dont have any food i can eat.

so I would really appricate any help I can get on this. thank you very much.

ericka



 
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