Kim’s Journey to a Healthier Place

ANYTIME FRITTATA

WWP: 5 points for entire recipe

I made this for dinner, and it was wonderful! You could add just about anything you like to this.

2 eggs

2 cups fresh spinach

 1/4 onion, sliced

Cavender’s Greek Seasoning (or other Greek seasoning) to taste

1/2 TBSP olive oil

1 oz. fat free Feta Cheese

2 slices Ultra thin sliced honey ham sandwich meat (torn into small pieces)

Brown onions in oil in skillet. Scramble eggs in bowl and add Greek seasoning and spinach. Add egg mixture to skillet along with ham and feta. Cook in skillet for 5 minutes or until eggs are completely cooked and spinach has wilted. Serves 1. Enjoy!

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BALSAMIC DIJON CHICKEN
Roni’s recipe

WWP: 3 
Serves 4

• 16 oz of chicken breast cut into tender style pieces
• 2 tbsp Balsamic Vinegar
• 1 tbsp spicy Dijon mustard
• 1 tsp dried parsley flakes

Mix the vinegar, mustard and parsley in a small bowl.

Place the chicken in a zip-lock bag, pour in the marinade. Seal and let sit for at least 10 minutes.

Grill the chicken for 4-5 minutes a side (or bake for 25 minutes with oven at 375 degrees or until juices run clear).

Serve!

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BETTER THAN EVER CHEESY MEAT LASAGNA
www.kraft.com

WWP: 6.5
Serves 9

3/4 lb. extra lean ground beef

3 cloves  garlic, minced

1-1/2 tsp. dried oregano leaves

1 jar  (26 oz.) spaghetti sauce

1 large tomato, chopped

1   egg (I used 1/4 cup Egg Beaters)

1 container (16 oz.) BREAKSTONE’S or KNUDSEN Low Fat Cottage Cheese (or Ricotta)

1/4 cup  KRAFT 100% Grated Parmesan Cheese (I used Reduced Fat 100% Grated Parm)

9 lasagna noodles, cooked, drained

2 cups  KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

PREHEAT oven to 375°F. Brown meat with garlic and oregano in medium saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes.

MIX egg, cottage cheese and Parmesan cheese. Spread 1/2 cup of the spaghetti sauce mixture onto bottom of 13×9-inch baking dish. Top with layers of 3 noodles, 1 cup of the cottage cheese mixture, 1/2 cup of the mozzarella cheese and 1 cup of the remaining spaghetti sauce mixture. Repeat layers. Top with remaining 3 noodles and remaining spaghetti sauce mixture. Cover with foil.

BAKE 30 min. or until heated through. Uncover; top with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 5 min. or until cheese is melted. Let stand 5 min. before serving.

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“CARAMEL” APPLE SALAD

WW: 2 per 1/2 cup

“Caramel” Apple Salad
1/2 cup = 2 WWP

4-5 apples (cut into bite sized pieces)

15 oz can crushed pineapple (in it’s own juice-no sugar added)

1 box (4 servings) butterscotch sugar free/fat free pudding

8 oz container Cool Whip Free

1/2 cup dry roasted peanuts

Mix all ingredients (Do not prepare pudding. Just add powder into mixture.) Refrigerate for an hour. Overnight is best. Enjoy!

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CINNAMON APPLE COTTAGE OATMEAL

WW: Core
Serves 1

1 serving oatmeal (rolled oats)

2 tbsp. unsweetened applesauce

2 tbsp. fat-free cottage cheese

Cinnamon

Splenda

After preparing oatmeal as directed, add other ingredients and enjoy! Oh so yummy and easy! 

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CRUNCHY CHICKEN DIPPERS
www.kraft.com

WWP: 5 
Serves 4

1 egg (or Egg Beaters) 

1 lb.  boneless skinless chicken breasts, cut into 1-inch wide strips

~ 3 cups POST HONEY BUNCHES OF OATS Cereal, finely crushed (I used my food processor)

salt

pepper 

1 cup Barbecue Sauce

PREHEAT oven to 375°F. Beat eggs lightly in shallow dish or pie plate. Sprinkle chicken with salt and pepper. Dip chicken in eggs, turning over to evenly coat both sides of each strip. Coat chicken evenly with cereal. Place in 15×10×1-inch baking pans sprayed with cooking spray.

BAKE 25 min. or until chicken is cooked through.

SERVE as dippers with the barbecue sauce.

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CRUSTLESS PUMPKIN PIE
WW Recipe Review Board 

WWP: 1 point, core
Serves 8

1 large can (28 oz) pumpkin

1 can (12 oz) fat free evaporated milk

1/2 cup egg substitute or 2 whole eggs

3 tsp pumpkin spice

1 tsp vanilla

2/3 cup Splenda

Preheat oven to 400 degrees. Combine all ingredients and beat until smooth. Pour into 9″ dish sprayed with nonstick spray. Bake for 15 minutes, then reduce to 350 degrees for 45-60 minutes or until putting a toothpick in the center comes out clean. Enjoy!

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HEAVENLY PUMPKIN COOKIES

WWP: 1 point per cookie 
Serves 36

1 can (15-16 oz.) pure pumpkin

1 box spice cake mix

36 pecan halves

Preheat oven to 350 degrees.  Blend pumpkin and spice cake mix together. Spoon by level tablespoons onto an ungreased cookie sheet. Press a pecan half  onto the top of each cookie. Bake for 15 min. Enjoy!

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LOW-FAT ORANGE DREAM CHEESECAKE 
www.kraft.com

WWP: 2 
Serves 8

3 sheets HONEY MAID Honey Graham, crushed (I used my food processor)

2/3 cup  boiling water

1 pkg. (4-serving size) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin

1 cup  BREAKSTONE’S or KNUDSEN Low Fat Cottage Cheese

1 tub (8 oz.) PHILADELPHIA Fat Free Cream Cheese

2 cups  thawed COOL WHIP Sugar Free Whipped Topping

SPRINKLE crumbs onto bottom of 8- or 9-inch spring-form pan  or pie plate sprayed with cooking spray.

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cheeses; blend well. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top.

REFRIGERATE 4 hours or until set. Remove rim of pan before serving. Store leftovers in refrigerator.

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PUMPKIN MUFFINS

WWP: 1 point each
Serves 12

2/3 cup powdered milk

1/3 tsp baking soda

3/4 cups flour

5 pkgs. artificial sweetener

1 tsp pumpkin pie spice

1 cup egg substitute

1 cup canned pumpkin

1 tsp vanilla extract

Preheat oven to 375 degrees. Mix all dry ingredients. Stir in eggs, pumpkin, and vanilla. Pour evenly into 12 muffin tins sprayed with nonstick cooking spray. Bake for 12 minutes or until brown. Enjoy!