This one got its name because we kept asking each other to pass the mashed things. They were so good that I got my husband to eat carrots and my daughter to eat cauliflower

Mashed Things

2 servings
200 calories per serving

1 red potato, peeled and cubed
1 c small cauliflower florets
1/2 c baby carrots
1 c chicken broth
1 oz. cream cheese, softened
1 t garlic powder
Salt and pepper to taste
1 slice Kraft fat free singles American cheese
2 T skim milk
5 squirts ICBINB Spray

Bring veggies to a boil in the broth. Cover and simmer 15 minutes or until veggies are soft. Drain the veggies and place them in a bowl with the cream cheese, cheese, garlic, milk, salt and pepper and beat with a mixer until creamy. If they are too dry, you can add more milk. Spray with the I Can’t Believe it’s Not Butter spray just before serving.

Some meals are just extra special and this is definitely one of them ! The perfect portion of pasta, chicken and veggies all covered in a scrumptious sauce and layers of cheese. You just can’t go wrong !

Chicken Florentine Casserole

4 servings
270 calories per serving

1 lb. boneless skinless chicken breasts, cut into bite size pieces
2 T flour
8 oz. FiberGourmet penne pasta (without FiberGourmet, you have to add 80 calories per serving)
2 T low fat balsamic vinaigrette dressing
1 c chicken broth
2 oz. light cream cheese, cubed
10 oz. frozen chopped spinach, thawed, and drained well (press it down in a sieve to get a lot of water out)
1 c shredded part skim mozzarella cheese
3 T grated parmesan
Salt and pepper to taste
½ t garlic powder

Preheat oven to 375 degrees. Cook pasta according to package directions. Heat dressing in a skillet. Mix chicken with flour and add to skillet and cook 3-4 minutes or until browned. Add broth and cream cheese and cook until cheese is melted. Add the spinach, garlic powder, salt and pepper and heat 1 minute. Remove from heat. Mix drained pasta with skillet mixture and spoon half of it into a 2 quart casserole dish. Top with ½ the mozzarella then add the rest of the chicken mix. Finally top with the remaining mozzarella and the parmesan. Bake 20 minutes to heat through and melt the cheese.

This recipe will make even the most finicky eater a spinach lover. The dish is light and fluffy with loads of cheesy flavor – the spinach flavor is definitely mellowed.

Spinach Souffle

8 servings
149 calories per serving

1/2 c chopped onion
1 clove garlic, minced
1 T margarine, melted
8 oz. low fat cream cheese, at room temperature
8 oz. low fat cottage cheese
salt and pepper to taste
3/4 c egg beaters
20 oz. frozen chopped spinach, thawed, and well drained
1/4 t paprika
1/8 t nutmeg
Pam

Preheat oven to 325 degrees. Melt margarine and cook onion and garlic for 6 minutes. Remove to a bowl and add cream cheese, cottage cheese, salt and pepper and beat with a mixer. Add the egg beaters 1/4 cup at a time mixing well in between and then mix in the spinach. Spray a 9 inch baking dish with Pam and place the spinach mix in the dish and sprinkle with the paprika and nutmeg then cover and back 30 minutes. Uncover and bake another 15 minutes.

Making pierogi dough and getting it the right consistency can be hard. Want to make some quick and easy? Then try using wonton wrappers for the dough – you wouldn’t believe it, but they come out just FANTASTIC !

Pierogies 1-2-3

12 servings (3 pierogies each)
169 calories per serving

2 c cooled mashed potatoes
4 oz. whipped cream cheese with chives and onions
1/2 t pepper
36 wonton wrappers
Water
3 T butter
1/2 c light sour cream

Boil water in a saucepan. Mix potatoes, cheese and pepper. Cut wonton wrappers into circles (if you have to have a pierogi in the typical half moon shape – otherwise just make triangles !) Brush edges of pierogies with water and place 1 T of the potato mix inside. Fold in half and seal edges together. Working in batches, add to boiling water and cook 3 minutes or until they float. Drain and rinse with cold water. Again, working in batches melt butter and cook 12 pierogies at a time. Serve with sour cream.

Pierogies 1-2-3

Creamy, cheesy, savory spinach – a perfect side dish to a light fish meal.

Spinach Au Gratin

6 servings
200 calories per serving

1 medium onion, thinly sliced
6 slices pre-cooked bacon, finely chopped
15 oz. fresh baby spinach leaves
4 oz. low fat cream cheese, cubed
15 Ritz Crackers, coarsely crushed
2 T grated parmesan cheese
1 T butter, melted
Pam

Preheat broiler. Spray pan with Pam and add onion. Cook 5 minutes adding a couple of tablespoons of hot water along the way if needed to keep the onions moist. Add bacon and cook 3 minutes. Add spinach and cook 3 minutes to wilt the spinach then remove from heat and add cream cheese being sure to mix well. Turn into a casserole dish sprayed with Pam. Mix crackers, parmesan and butter and sprinkle over the casserole. Broil 2 minutes to brown the crackers.

These make a great side dish to a chicken or fish dinner. Or make a double batch and serve as appetizers at your next get together. Warm and homey without being a heavy dish and these make a really nice presentation – just perfect !

Zucchini Quiche Cups

12 servings
115 calories per serving

2 c zucchini, in small cubes
2 t olive oil
Kosher salt and cracked black pepper
12 slices light wheat bread, crusts removed
12 grape tomatoes, quartered
1/2 cup soft low fat cream cheese spread
¾ c egg beaters
1/4 c light cream
2 T chopped fresh chives
Salt and pepper to taste
Pam

Heat oven to 400 degrees. Mix zucchini with oil and place on a baking sheet. Sprinkle with salt and pepper them bake until tender, about 15 minutes. Spray a cupcake tin with Pam. Flatten bread with a rolling pin or the bottom of a heavy pan and cut out a notch in the top so that when you place it in the cucpcake tins, it will wrap around nicely.

Zucchini Quiche Cups

Then press into the bottom of the cupcake cups. Mix zucchini and tomatoes and spoon into the cups. Beat eggs, cream cheese, cream, chives, salt and pepper. Pour into the cups and bake 15-20 minutes or until they are set.

Potatoes, cheese and sour cream – they are just meant to go together ! The little bit of baking gives the potatoes a nice crispy crust and this is a great side to anything – especially a grilled meat such as Grilled Chili Rubbed Sirloin.

Mashed Potato Bake

3 servings
185 calories per serving

24 oz. potatoes, peeled and quartered (you can use the frozen Oreida Steam and Mash here for a quick alternative)
2 oz. low fat cream cheese, cubed
1/4 c low fat sour cream
1 T skim milk
1/2 t onion powder
1/2 t salt
¼ t pepper
Pam
ICBINB spray (I Can’t Believe it’s Not Butter)

Preheat oven to 350 degrees. Cover potatoes with water and bring to a boil them reduce heat, cover and simmer 20 minutes or until tender. Mash the potatoes and add the rest of the ingredients then place in a 13×9 baking dish sprayed with Pam. Spray with a few spritzes of ICBINB. Bake 20-25 minutes or until lightly browned.

Moist and flavorful ! This is like eating a super moist cupcake with a piece of cheesecake thrown in for good measure.

Pumpkin Muffins

24 servings
190 calories per serving

1 spice cake mix
3.4 oz. instant vanilla pudding
1 c canned pumpkin (not pumpkin pie mix – just regular pumpkin)
8 oz. cream cheese at room temperature
1/4 c sugar
1 egg

Preheat oven to 350 degrees. Mix cake batter as directed then add in pudding mix and pumpkin. Spoon into 24 paper lined cups. Beat cream cheese with sugar and egg and spoon over the batter. Bake 20 minutes or until a toothpick comes out clean. Cool on wire racks. Refrigerate any uneaten portions.

This tastes like a lemonade stand in a slice of pie ! It is so refreshing and delicious. Instead of the second pie, I used the extra filling to make homemade ice pops.

Raspberry Lemonade Pie

16 servings (2 pies)
198 calories per serving

1 ½ c boiling water
.3 oz. package lemon Jello (sugar free)
4 oz. cream cheese, softened
6 oz. frozen lemonade concentrate, thawed
8 oz. cool whip, thawed
1 c raspberries
2 low fat graham crusts

Add boiling water to jello and stir 2 minutes to dissolve completely. Cool a bit and then add in the lemonade. Beat cream cheese until creamy and then gradually add jello mix. Stir in cool whip and berries and pour into crusts then refrigerate at least 4 hours. It will be very thin at this stage – after it is refrigerated it will thicken up a lot. You can also freeze this and simply thaw ½ hour or so before serving. Garnish with a few leftover raspberries.

The addition of the low fat cream cheese makes for a very creamy filling for these deviled eggs – you won’t even miss the mayo. 1 egg is more filling that you would think. Have next to a lunch salad and you’ll feel full for the whole afternoon !

Deviled Eggs with Cream Cheese

12 servings
120 cal per serving (1 whole egg)

12 hard boiled eggs
4 oz. low fat cream cheese, room temperature
3 T light mayo
2 t dijon mustard
2 t white vinegar
1/2 t sugar
1/4 t paprika
salt and pepper to taste

Cut the eggs in half lengthwise and remove yolks to a bowl. Mix yolks with all the rest of the ingredients other than the paprika. “Stuff” eggs with spoonfuls of filling or “Pipe” filling into eggs with a ziploc bag made into a pastry bag. Sprinkle with paprika just before serving.