Preheat oven to 350 degrees. Spray a deep dish 10-inch pie plate with butter-flavored cooking spray. Cover bottom of pie plate with 1 cup bread cubes. Layer 1 1/2 cups tomatoes, 1/4 cup onion, and 3/4 cup Chedder cheese over top. Repeat layers for tomato, onion, and cheese. In a small bowl, combine eggs, Splenda, JO's Lemon Herb Pepper Seasoning, bacon bits, and parsley flakes. Spoon mixture evenly over cheese. Evenly sprinkle remaining 1/2 cup bread cubes over top. Lightly spray top with butter-flavored cooking spray. Bake for 45 to 50 minutes. Place pie plate on a wire rack and let set for 5 minutes. Cut into 6 servings.
HINT: Substitute any reputable brand for JO's Lemon Herb Pepper Seasoning.
Each serving equals: HE: 1 2/3 Protein (1/3 limited), 1 Vegetable, 1/2 Bread, 1 Optional Calorie
If your kids, or husband will only eat broccoli with cheese sauce, try this!!!! It's just like broccoli with cheese sauce.
However, if you want it to look my appetizing and like "cheese" sauce, I highly suggest using cream of chicken healthy request soup, instead of cream of mushroom. If you use cream of mushroom it will have a dirty grey color that just isn't as pretty. It will taste good, but it may turn "picky" eaters off.
Buffet Broccoli Casserole JoAnna M. Lund
Serve this when you want to "show off" a bit! No one will believe that it's both easy and healthy. Serves 6
1/2 cup chopped onion 4 cups frozen chopped broccoli, thawed 1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup 1/2 cup Kraft fat-free mayonnaise 3/4 cup (3 ounces) shredded Kraft reduced-fat Chedder cheese 1/4 cup chopped pecans 15 Ritz Reduced Fat Crackers, made into crumbs
Preheat oven to 350 degrees. Spray and 8-by-8-inch baking dish with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, saute onion for 5 minutes. Stir in broccoli. Continue cooking for 2 to 3 minutes, stirring often. Add mushroom soup, mayonnaise, and Chedder cheese. Mix well to combine. Fold in pecans. Spread mixture into prepared baking dish. Evenly sprinkle cracker crumbs over top. Lightly spray top with butter-flavored cooking spray. Bake for 30 to 35 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
I've doubled the carrots for this as well, and it's always came our extra yummy!
If you ever want sweet potatoes but can't afford the calories or carbs of sweet potatoes at that meal, I highly suggest using this, it's almost the same!
Carrots Supreme JoAnna M. Lund
It's just amazing how much kitchen magic you can work using tiny amounts of flavoring in a vegetable dish like this low-calorie carrot concoction! It's savory and sweet all at once, and delivers great taste as well as good nutrition. Serves 4 (scant 1 cup)
4 cups sliced carrots 1/2 cup diced onion 2 tablespoons Hormel Bacon Bits 1/4 teaspoon black pepper 2 tablespoons Cary's sugar-free maple syrup
In a medium sauce pan, cook carrots in boiling water until tender, about 10 minutes. Meanwhile in a large saucepan sprayed with butter-flavored cooking spray, saute onion until temder, about 5 minutes. Stir in Bacon Bits and black pepper. Drain carrots and return to saucepan. Mash well with potato masher or electric mixer. Stir in maple syrup. Add carrots to onion mixture. Mix well to combine. Continue cooking until heated through. Serve at once.
Each serving equals: HE: 2 1/3 Vegetable, 18 Optional Calories
Here's a EASY Veggie recipe I make a lot. I double the green beans though.
Easy Creamed Green Beans JoAnna M. Lund
Everyone seems to love this easy, creamy vegetable dish, and no matter how often it appears on the menu, there are never any leftovers! I guess that's because it taste rich and features the favorite vegetable of most men I know. Serves 8 (2/3 cup)
1 (8-ounce) package Philadelphia fat-free cream cheese 1/4 cup skim milk 1/4 teaspoon lemon pepper 6 cups (three 16-ounce cans) French-style green beans, rinsed and drained
In a large saucepan, combine cream cheese, skim milk, and lemon pepper. Cook over medium heat, stirring often, until mixture is smooth. Add green beans. Mix well to combine. Lower heat and simmer 5 minutes.
Isn't that the truth about Potlucks! lol I have been wanting to try that Beet recipe, thanks for the good review!
Here's my favorite Veggie recipe, it's from Across America as well!
However, I don't like cheese in it (I tried it once for the sake of JoAnna, but I like it better with out, but keeping the calories the same, I double the durkee onions! lol And it's still the same calories as if I had used cheese, but I leave the cheese out!)
I also double the green beans (they are very low in calories). And double the regular onions.
I also once in a while throw in a can of sliced mushrooms. (all those low calorie veggies, give you bigger portions, with out adding a lot of calories!)
I still find it has plenty of "sauce" even with adding all the extra veggies!
Any way I take this to ALL potlucks! You can make this the night before, just don't put the durkee onions on till a little before you leave, then put the onions on and bake at the last minute!
Just Plain Good Green Bean Bake JoAnna M. Lund
At our family gatherings, this is always the first dish to be completely gobbled down and gone! It must be those tangy, crunchy onion-y bits, or maybe it's the creamy, cheesy sauce that envelops Cliff's favorite veggie....Did you think you'd never again tste those yummy onions-in-a-can because you've chosen to get healthy? Well, I believe in enjoying what you love in moderation, so go for it! Serves 6 *freezes well
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup 2 tablespoons Land O Lakes no-fat sour cream 1/2 teaspoon Worcestershire sauce 1/2 cup + 1 tablespoon (2 1/4 ounes) shredded Kraft reduced-fat Chedder cheese 3/4 cup (2 1/8 ounces) coursely crushed Durkee's onion rings* 4 cups (two 16-ounce cans) cut green beans, rinsed and drained 1/2 cup finely chopped onion
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a large bowl, combine mushroom soup, sour cream, and Worcestshire sauce. Stir in Chedder cheese and 1/4 cup crushed onion rings. Add green beans and chopped onion. Mix well to combine. Spread mixture into prepared baking dish. Evenly sprinkle remained 1/2 cup crushed onion rings over top. Bake for 30 to 35 minutes. Place baking dish on wire rack and let set for 5 minutes. Divide into 6 servings.
Hubby and I had not been eating enough vegetables, so I started perusing JoAnna's cookbooks for vegetable recipes. Following are a couple of recipes from Coking Healthy Across America that I use frequently and take to potlucks (there are never enough vegetables at potlucks).
Classic Harvard Beets
1/3 cup Splenda 1 tsp cornstarch 2 cups (one 16-ounce can) diced beets, drained, and 1/4 cup liquid reserved 1/4 cup white vinegar 2 T reduced-calorie margarine
In a medium saucepan, combine Splenda, cornstarch, reserved beet liquid, and vinegar. Cook over medium heat until mixture thickens and starts to boil, stirring often. Add beets. Mix well to combine. Lower heat and simmer for 10 to 12 minutes, stirring often. Just before serving, stir in margarine.
Deep South Candied Tomatoes
3/4 cup finely chopped onion 3 cups (one 28-ounce can) tomatoes, chopped and undrained 1/2 cup Splenda 1/4 cup Brown Sugar Twin 1/4 tsp chili seasoning 1/8 tsp black pepper 3 slices reduced-calorie white bread, made into small crumbs
Preheat oven to 350 degrees. Spray an 8x8-in baking dish with butter-flavored cooking spray. In a large skillet sprayed with bugger-flavored cooking spray, saute onion for 5 minutes. Add undrained tomatoes, Splenda, Brown Sugar Twin, chili seasoning and black pepper. Mix well to combine. Continue cooking for 6 to 8 minutes, stirring constantly. Spoon hot mixture into prepared baking dish. Sprinkle bread crumbs evenly over top. Lightly spray butter-flavored cooking spray. Bake 25 to 30 minutes or until crumbs are browned. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
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