Shake and Bake fans will love this one. Both the fish and the potatoes get a coating so the meal is crisp, the fish stays nice and moist, and the potatoes (‘chips’) are just a little different. This is crunchy goodness !

Baked Fish and Chips

4 servings
280 calories per serving

2 large baking potatoes cut into 8 wedges each
1/4 c light zesty Italian dressing
1 pack extra crispy Shake n’ Bake
1 lb. tilapia filets (or any other white fish)
1/4 c light mayo
Pam

Preheat oven to 425 degrees. Mix potatoes with dressing and dust with ¼ c of the Shake n’ Bake. Spray a baking sheet with Pam and add the potatoes and bake 25 minutes. Spread mayo on fish and then dredge in the rest of the Shake n’ Bake to coat them evenly. Place fish in a wire rack sprayed with Pam and place that in the oven and bake 15 minutes or until done.

Chop up all your veggies and fixings and lay them out on a platter in rows. It’s a beautiful presentation and everyone can grab exactly what they want for their salad. The dressing for this one is so simple and so low cal, but it tastes divine !

Tex Mex Cobb

10 servings
291 calories per serving

20 oz. mixed greens (Spring mix, baby greens, etc.)
12 oz. seasoned chicken breast strips (Perdue Shortcuts work great here)
4 hard boiled eggs, chopped
15 oz. can black beans, drained and rinsed
1 c low fat shredded cheese
12 slices turkey bacon, cooked and crumbled
2 small avocados, sliced
2 c grape tomatoes, halved
2 ribs of celery, sliced
2/3 c fat free ranch dressing
1/3 cup chunky salsa
Salt and pepper to taste

Over a large platter with the greens then arrange chicken, eggs, beans, cheese, bacon, avocados and tomatoes in rows and sprinkle with salt and pepper. Mix the salsa and dressing and pour over platter.

Delightful !! It’s basically a homemade Mound’s Bar but even more delicious ! Add a few nuts if you prefer Almond Joys You don’t even miss the chocolate on the bottom – there is more than enough here ! Each bar is a GOOD size.

Coconut Candy Bars

8 servings
203 calories per serving

1 ¼ c unsweetened coconut
½ c skim milk
2 t unflavored gelatin
1 t cornstarch
1 t vanilla
1/2 c Melted Semisweet Chocolate for drizzling

Combine ¼ c coconut, milk, gelatin and cornstarch in a blender until smooth. Pour into a saucepan and cook over medium heat until slightly thickened then remove from heat and stir in vanilla and the rest of the coconut. Form into 8 bars and cool completely then drizzle with melted chocolate.

A taste of Louisiana without all the work of a typical jambalaya. This is a really good version that is so easy to make ! It is homey and filling and flavorful and all the things a good jambalaya should be (even MUSHY is a good characteristic in a jambalaya and my daughter days this one is mushy). Serve with some extra tabasco on the side for people like me

Chicken Jambalaya

6 servings
370 calories per serving

1 lb. boneless skinless chicken breasts cut into bite sized pieces
1 c chicken broth
2 c vegetable broth
¾ c water
1 ½ c raw brown rice
4 oz. low fat turkey sausage cut into slices
½ c celery, thinly sliced
Leaves from the top of the celery ribs
½ c onion, chopped
½ c green bell pepper, chopped
2 t Cajun seasoning
2 garlic cloves, minced
¼ t hot pepper sauce
1 bay leaf
Salt to taste
14.5 oz. can of diced tomatoes
Pam

Spray a skillet with Pam and on medium high heat, cook chicken and sausage until browned, about 2-3 minutes per side. Place in crock along with all the other ingredients. Cover and cook on high 5 hours. Remove bay leaf before serving.

Philadelphia Cream cheese sauces are pretty new – they have several flavors, but I think the Savory Garlic is my favorite. The richness of the cream cheese makes this a this a decadent side.

Creamy Garlic Noodles

6 servings
313 calories per serving

8 oz whole wheat egg noodles
4 c frozen broccoli florets
1 1/3 c frozen mixed peas and carrots
Pam
6 oz. canned sliced mushrooms
Salt and pepper to taste
¼ t garlic powder
½ t onion powder
½ c Philadelphia Cooking Crème (Savory Garlic flavor)
¼ c fat free evaporated milk

Thaw frozen vegetables. Spray a skillet with Pam and sauté broccoli, peas and carrots, and mushrooms 10 minutes. Season with salt, pepper, garlic powder and onion powder then mix in the evaporated milk and heat another 2 minutes to heat through.. Cook noodles according to package instructions. When done, drain and stir with cooking crème. Mix in the vegetable sauté and serve immediately.

These are always a hit at parties and they take no time to prepare. Just keep them simmering in a crock all during the party and you’ll see that they disappear pretty quickly. I like to serve them for dinner sometimes – make a salad on the side and you don’t have to wait for a party to enjoy these little stars !

Cocktail Meatballs (Crock Pot)

6 servings
247 calories per serving (1 serving = 6 meatballs)

22 oz. frozen cocktail meatballs
2 cans fat free beef gravy (sometimes I use one that has onions in it)
salt and pepper to taste
½ t garlic powder
½ t onion powder

Mix gravy and spices. Defrost meatballs in the microwave or in a pan on the stove. Place meatballs in the crock and pour over the gravy. Cover and cook on high until heated through (about one hour). Then move to the low heat setting and you can keep these going another 3 hours while people pick at them.

Gruyere is so tasty – so earthy. This is a great sandwich with quite a bite to it.

Grilled Mushroom and Gruyere

4 servings
305 calories per serving

1 T butter
8 oz. sliced mushrooms
4 t Dijon mustard
8 slices whole wheat bread
5 oz. spinach leaves
¼ c shallots, sliced very thinly
1 c shredded Gruyere cheese
Pam
ICBINB Spray

Heat butter and sauté shallots 3 minutes then add mushrooms and sauté another 6 minutes. Add up to 2 T of hot water if the mix gets too dry. Spread mustard on bread and add spinach leaves, ¼ c cheese and ¼ of the mushroom and shallot mix. Top with the rest of the bread. Spray a hot skillet with Pam. Spray each side of the sandwich with ICBINB Spray and then cook 2-3 minutes per side or until golden and cheese is melted.

What a wonderful appetizer or lunch ! The marinade makes the shrimp nice and spicy. And the sauce is a great deviation from the typical ketchup and horseradish mixture…this one uses tomatoes and has a much fresher taste. Try dipping your avocado slices in the sauce too – the flavors go together perfectly.

8 servings
238 calories per serving

Warm Shrimp Cocktail

Cocktail Sauce
14.5 oz. can diced tomatoes, undrained
3 T cilantro
2 T lime juice
1 T prepared horseradish
1 T Worcestershire sauce
¼ t Kosher salt
¼ t pepper
(you can make this a day ahead)

Shrimp
24 fresh clean jumbo shrimp with tails on (if desired)
3 T lime juice
3 T chili sauce
1 clove garlic, minced
½ t Kosher salt
1/8 t pepper

4 ripe avocados, sliced

Prepare sauce and refrigerate at least 2 hours. Place shrimp in a zip loc bag with the juice, sauce and garlic and place in the refrigerator 1 hour. Heat grill and spray a grill basket with Pam. Drain shrimp and sprinkle with salt and pepper. Grill 7-8 minutes or until done. Serve with cocktail sauce and sliced avocados.

If you don’t have a grill, you can broil or pan fry the shrimp.

You can serve these veggies in bread, on top of a salad, or in a crunchy taco shell. I choose a taco ! Spreading the cheese inside the taco makes for a great bite from start to finish.

Grilled Veggie Tacos

4 servings (1 serving = 2 tacos)
230 calories per serving

Get taco shells and spread the inside with the spread mix – then put in veggies – if more room, add extra chopped lettuce for crunch

Spread:
3.5 oz. goat cheese
¼ c roasted red peppers
1 t chopped chives
1 t liquid from jar of roasted red peppers

Veggies:
1 T oil (used in an oil mister, 1 T goes a long way !)
1 t Kosher salt
4 large Portobello mushrooms halved
1 red bell pepper, quartered lengthwise
1 yellow bell pepper, quartered lengthwise
1 small eggplant in ¼ inch slices
4 taco shells
4 lettuce leaves, chopped
Pam

Preheat broiler. Process all the ingredients for the spread in a food processor and then set aside. Spray a baking sheet with Pam and place mushrooms, peppers and eggplant in a single layer on sheet and spray with oil and sprinkle with salt. Broil 8 minutes, turn, then broil another 5 minutes or until tender. Cool for a bit and then slice up. Spread inside of tacos with the cheese mix and then add lettuce and then veggies.

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At only 160 calories, make this one often ! The lite buttermilk, lemon and wine is a nice change from your typical mayo and vinegar dressing. The flavor is right on and this will definitely satisfy your potato salad craving.

Light Potato Salad

12 servings
160 calories per serving

4 lb. small red potatoes, quartered
Salt and pepper to taste
¼ c dry white wine
4 T lemon juice
½ c low fat buttermilk
¼ c low fat mayo
1 T Dijon mustard
1 c packed basil leaves sliced very thin
Cilantro for garnish

Add cold water to potatoes to cover them by 2 inches, cover and bring to a boil then add 1 t salt, recover and reduce heat to medium low and cook 10-15 minutes or until tender. Drain. Add wine and 1 T lemon juice them toss and cool to room temperature.

Whisk buttermilk, mayo, mustard, ¼ t salt, pepper and 3 T lemon juice. Blend well and then toss with potatoes and basil.