July 13, 2011
PER SERVING (1 cup): 131 calories, 3g fat, 67mg sodium, 26g carbs, 3g fiber, 18.5g sugars, 1.5g protein —PointsPlus® value 3*
Is it a dessert? A snack? A side dish? YEP, it’s all of the above. And it’s gooooooooood! Chocolate chips and slivered almonds invade this sweet ‘n creamy fruit salad…
1 cup Cool Whip Free, thawed
1 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
2 Granny Smith apples, cored and chopped
3 cups seedless red grapes, halved
2 cups chopped strawberries
1/4 cup thinly sliced dry-roasted almonds (like Almond Accents)
2 tbsp. mini semi-sweet chocolate chips
Place Cool Whip in a large bowl, sprinkle with pudding mix, and stir until smooth and slightly thickened. Add fruit and toss to coat. Add almonds and chocolate chips, and gently stir. That’s it. (It’s really easy.) Eat up!
MAKES 8 SERVINGS
March 30, 2010
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 1/4 tsp. vanilla extract, divided
1/2 tsp. plus 1 dash cinnamon, divided
1 no-calorie sweetener packet (like Splenda), divided
1 tbsp. fat-free cream cheese, room temperature
2 tsp. reduced-fat peanut butter, room temperature
2 slices light white bread
1/2 small banana, sliced
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 cup sugar-free pancake syrup
In a small bowl, combine cream cheese, peanut butter, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon, and the remaining half-packet of sweetener. Mix until smooth by stirring with the handle of a fork or spoon. (That’s the easiest way to mix this!)
Gently spread cream cheese/peanut butter mixture evenly onto one slice of bread. (If needed, use your fingers to help spread.) Top with banana and a dash of cinnamon, and then finish it off with the other slice of bread. Press down lightly to seal.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, evenly coat both sides of your sandwich with egg substitute mixture. Coat the sides of the sandwich as well. (You won’t need to use all of the egg mixture.)
Place sandwich in the skillet and cook for 2 – 4 minutes on each side, until golden brown. Serve with syrup for dipping. Enjoy!
MAKES 1 SERVING
Serving Size: 1 stuffed “sandwich” with syrup (entire recipe)
POINTS® value 6*
January 12, 2010
2lbs sausage – 1 mild and 1 hot
7 cups Rice Krispies
2 small onions chopped (I use the frozen chopped onion to save time)
4 cups cooked minute rice (brown or white – whatever you have on hand)
2 pkgs shredded sharp cheddar
2 cans cream of celery
1 and 1/2 cups milk (maybe just a little more)
Cook your rice and set aside.
Brown sausage and onion together and drain.
Mix eggs, cream of celery and milk until creamy and set aside.
In two 9×13 baking dishes, layer rice, Rice Krispies, cheese, meat and then repeat layers with extra cheese on top.
Pour egg mixture evenly over top.
Cover tightly and store in refridgerator overnight to bake in morning (or can be frozen if covered well).
Bake at 350 for 40+ minutes or until golden on top.
Makes two 9×13 and serves 12-16 people. Recipe can be halved.
May 8, 2009
Recipe courtesy Paula Deen
Prep Time: 20 min Inactive Prep Time: 8 hr 0 min Cook Time: 40 min
6 to 8 servings
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Praline Topping, recipe follows
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.