You’d never know this is fat free ice cream. Adding the toffee bits and topping with Cool Whip and hot fudge make this as delicious as any full calorie dessert.
8 servings
272 calories per serving
3 c fat free vanilla ice cream
2 1.4 oz. Heath bars, finely chopped
1 6 oz. low fat graham crust
½ c hot fudge topping
½ c cool whip, thawed
Combine ice cream and candy and then spoon into a crust then cover and freeze 3 hours. Cut into 8 slices and drizzle with hot fudge and top with cool whip.
Sangria is a great festive drink – adding the fruit to the wine makes it so much more special. You can set up pitchers well ahead of time so that the fruit really soaks up the wine. This one does away with the usual apples and oranges and adds some really flavorful tropical fruits. Don’t forget to serve some fruit in each glass !
8 servings
172 calories per serving
6 c cubed fruit (mangoes, pineapple, apricot, cantaloupe, honeydew, apples, etc.)
¼ c thinly sliced and peeled ginger
1 c fresh mint or basil leaves
½ c orange liquer or orange juice
1 bottle Pinot Grigio for white or 1 bottle Beaujolais for red
2 T lemon juice
Bruise basil or mint leaves and combine all in a pitcher and refrigerate at least one hour.
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A nice tart apple sliced up and placed on the sandwich makes this a nice change from the ordinary.
1 serving
330 calories per serving
2 slice whole wheat bread
1 T Miracle Whip
6 slices deli roasted turkey breast
6 slices granny smith apple
1 no fat cheese slice (Kraft Singles are great!)
2 slices turkey bacon, cooked
Spread bread with dressing and add all the rest of the ingredients.
This dish is so packed with flavor, so satisfying, so easy to make and I am so going to make it again very soon !
4 servings
200 calories per serving
½ c prepared pesto sauce
1 c fat free chicken broth
9 oz. prepared sliced chicken (Perdue Shortcuts work great here)
8 oz. FiberGourmet Fettucine noodles (without FiberGourmet pasta, you have to add another 80 calories per serving to this)
Salt and pepper to taste
2 large tomatoes, chopped
Mix pesto and ¾ c broth in a skillet and add the chicken and mix well then cover and cook on medium for 5 minutes. Cook the pasta according to package directions and toss with ¼ c broth and season with salt and pepper then add chicken mix and mix well. Garnish with chopped tomatoes.
You know the drill 🙂 Throw away the skewers and forget kabobs – get a grill basket instead and make kabob cooking easy like it should be ! Cooking this with the lemon wedges as well as mixing in lemon juice makes this super citrusy and shrimp is just meant to be mixed with citrus.
6 servings
115 calories per serving
3 T honey
¼ c lemon juice
1 T finely chopped parsley
1 ½ lb. uncooked shrimp
3 medium zucchini, cut into 1 inch slices
2 medium summer squash, cut into 1 inch slices
1 small red bell pepper cut into 1 inch wedges
2 cloves garlic, minced
1 small lemon cut into wedges
Pam
Mix honey, lemon juice and parsley in a dish. Add shrimp, cover and refrigerate ½ hour. Heat grill and spray a grill basket with Pam. Place shrimp and veggies in basket and grill 12 minutes stirring frequently. Brush more marinade on the fish during the cooking process.
This is so much better than any of the pre done rice mixes and it is so much healthier too !
4 servings
209 calories per serving
2 t oil
1 large shallot, finely chopped
1 garlic clove, minced
2 T tomato paste
1 c white rice
1 ¾ c chicken or beef broth
½ t oregano flakes
Coarse salt to taste
Pepper
Heat oil and cook garlic and shallot until shallot begins to brown, about 7 minutes. Then add tomato paste and stir well. Add rice, broth, oregano, salt and pepper and bring to a boil them reduce heat to low, cover and cook until liquid is absorbed, about 15 minutes. Let sit covered 5 minutes.
Chock full of antioxidants, sweet yet tart, and ever so refreshing. These pops are definitely worth the work.
6 servings (8 oz. pops)
133 calories per serving
2 ¾ c pomegranate juice
¼ c lemon juice
½ c Splenda
1 ¾ c apple juice
¾ c pomegranate seeds
2 apples cored and diced small
Mix pom juice with 1/8 c lemon juice. Simmer Splenda, apple juice and 1/8 c lemon juice and dissolve all the Splenda then cool to room temperature. Add half the apple juice mix and the seeds to the pom juice mix. Add the apples to the apple juice mix. Fill the molds half way with the pom juice mix and freeze 1 1/2 hours then add a layer of the apple juice mix and freeze another, insert the sticks and freeze at least 6 hours.
This is one of those PERFECT meals. Some meals are just spiced perfectly, cook up perfectly time and time again, and deserve a place in the Hall of Fame of recipes – this is one of those. If you love Mexican inspired dishes, you have to give this one a try !
4 servings
289 calories per serving
12 oz. boneless skinless chicken breasts
¼ t pepper
¼ t salt
2 t oil
1 medium onion, chopped
2 cloves garlic, minced
1 c fat free beef broth
1 8 oz. can tomato sauce
1 15 oz. can black beans, rinsed and drained
1 4.5 oz. can chopped chilies
1 t chili powder
½ t ground cumin
3 c hot cooked rice
Pam
Sprinkle chicken with salt and pepper and place in a hot skillet sprayed with Pam. Cook 5 minutes or until they begin to brown then set aside and keep warm. Heat oil and add onion, garlic and 2 T of the broth. Cook 6 minutes or until tender then add tomato sauce, beans and the rest of the broth and mix well. Add the pepper, chili powder, cumin and chicken and bring to a boil the reduce heat and simmer 15 minutes. Serve over rice.
This dressing has a nice rich flavor – almost like that of the old Axelrod onion dip that I can’t find in stores any more. It’s very oniony and has just the right amount of spices. This also makes a great dip for veggies.
Makes 1 ¼ cups
2 T = 19 calories – very low cal for a salad dressing !
½ c plain low fat yogurt
½ c nonfat sour cream
1 green onion, minced
2 T minced fresh parsley
1 t lemon pepper
½ t honey
¼ t garlic powder
½ t onion powder
Salt and pepper to taste
Whip together yogurt and sour cream. Stir in the rest and refrigerate to chill well.
