Notes:
none

Servings: 4

Ingredients:
1/4 cup low-fat mayonnaise dressing or salad dressing
2 teaspoons sugar
1 teaspoon cider vinegar
2 cups broccoli florets
1/2 cup shredded carrot (1 medium)
1/4 cup shredded reduced-fat cheddar cheese (1 ounce)
1/4 cup sliced water chestnuts, drained
2 tablespoons chopped red onion (optional)
2 tablespoons crumbled crisp-cooked bacon

Directions:
For dressing, in a small bowl stir together mayonnaise dressing, sugar, and vinegar.
In a medium bowl combine broccoli, carrot, cheese, water chestnuts and, if desired, onion. Pour dressing over broccoli mixture; toss to coat. Sprinkle with bacon. Cover and chill for 1 to 5 hours.

Submitted by:
Theresa

Notes:
none

Servings: 4

Ingredients:
1 1/2 cups white grape juice
1 1/2 cups red grape juice
2 Tbsp lemon juice

Directions:
Mix all ingredients.
Pour into popsicle molds.
Insert wooden or plastic popsicle sticks.
Freeze until firm.

Submitted by:
Theresa

Notes:
none

Servings: 2

Ingredients:
1/2 cup milk
1 container (6 ounces) Yoplait® Original peach low-fat yogurt
1 medium fresh peach, peeled, pitted and cut up Ground nutmeg

Directions:
Place milk, yogurt and peach in blender. Cover and blend on high speed about 30 seconds or until smooth.
Pour into glasses. Sprinkle with nutmeg.

Submitted by:
Theresa

Notes:
none

Servings: 4

Ingredients:
1 tsp. oil
1 lb. boneless pork loin, cut into thin strips
3 cups sliced carrots
1/3 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. hoisin sauce
2 green onions, thinly sliced

Directions:
HEAT oil in large skillet on medium-high heat. Add meat and carrots; cook 5 min. STIR in dressing and hoisin sauce; cook 7 min. or until carrots are crisp-tender. ADD onions; cook 1 min. Serve immediately. Cooking Know-How: Sprinkle pork strips with 1 tsp. cornstarch before stir-frying for beautiful browning.
Serving Suggestion: Serve over hot cooked rice or angel hair pasta.

Submitted by:
Theresa

Notes:

none

Servings: 1

Ingredients:
1 small banana, halved lengthwise
1/2 cup vanilla lowfat yogurt
1/2 cup Fruit & Bran with Dates, Raisins, Walnuts Cereal
1/4 cup fresh blueberries
1/4 cup fresh raspberries
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg

Directions:

CUT banana in half lengthwise; place in cereal bowl.
TOP with yogurt, cereal and berries.
SPRINKLE with the cinnamon and nutmeg.

Submitted by:
Theresa

Notes:
none

Servings: 4

Ingredients:
1 can {15 ounce} pumpkin puree
1/4 cup pure maple syrup, {I use sugar free}
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teasppoon ground cloves
2 cups frozen fat free whipped topping, thawed
1/4 cup sugar free semisweet mini chocolate chips

Directions:
In a large bowl, combine pumpkin, maple syrup, cinnamon, ginger, and cloves. Gently fold in whipped topping until blended. Transfer to 4 individual serving bowls and top with chocolate chips. chill 1 hour or longer before serving.

Submitted by:
Theresa

Notes:
none

Servings: 4

Ingredients:
4 boneless chicken breasts
1 (16 oz.) can Delmonte lite peaches
2 tablespoons lemon juice
Salt and pepper to taste

Directions:
Preheat oven to 350 degrees. Drain peach juice into a cup; add lemon juice.
Place chicken in a baking pan. Pour peach juice over chicken. Bake about 25
to 30 minutes. Turn chicken over and add peach slices or peach halves to pan.
Return to oven and bake for another 15 to 20 minutes. Serve with 1/2 cup rice
and green beans for a low calorie meal.

Submitted by:
Theresa

Notes:
none

Servings: 9

Ingredients:
2 cups small yellow onions, cut in eighths
2 cups chopped, peeled, fresh, ripe tomatoes (about 1 lb.)
2 cups thinly sliced yellow and green squash (about 1 lb.)
1-1/2 cups cut fresh green beans (about 1/2 lb.)
2/3 cups water
2 tablespoons minced fresh parsley
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
black pepper to taste
1 can (6 oz.) tomato paste
1 lb. uncooked whole wheat spaghetti
1/2 cup grated parmesan cheese

Directions:
1. Combine first 10 ingredients in large saucepan; cook for 10 minutes,
then stir in tomato paste. Cover and cook gently, 15 minutes, stirring
occasionally until vegetables are tender.
2. Cook spaghetti in unsalted water according to package directions.
3. Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese
over top.

Submitted by:
Theresa

Notes:
none

Servings: 6

Ingredients:
3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin
1 cup ice cubes
2 cups thawed COOL WHIP FREE Whipped Topping, divided
1 pt. strawberries, sliced (about 2 cups), divided

Directions:
STIR boiling water into dry gelatin mix in large serving bowl at
least 2 minutes. until completely dissolved. Add ice cubes; stir
until completely melted. Gently stir in 1-1/2 cups each of the
whipped topping and strawberries until well blended.
SPOON evenly into six small dessert dishes. Refrigerate 2
hours or until firm.
TOP with the remaining 1/2 cup whipped topping and
remaining 1/2 cup strawberries just before serving. Store
leftover dessert cups in refrigerator.

Submitted by:
Theresa

Notes:
none

Servings: 4

Ingredients:
1 large box sugar free black cherry Jello
1 1/2 c. water
1 can sugar free cherry pie filling
1 (12 oz.) can diet Coke

Directions:
Mix water and pie filling in saucepan. Bring to a boil, then add Jello. Mix well. Pour into serving bowl. Cooled before Jello set, add 1 can of Coke. Chill until firm.

Submitted by:
Theresa