Asian Chicken Lettuce Wrap

OK - this is a YUMM-O and Easy-flippin'-peasy recipe I found through Campbell's.

1 can (12.5 oz) canned chicken breast in water, drained
2 med carrots, shredded (about 1 cup)
3/4 cup diced red pepper
4 green onions, thinly sliced (about 1/2 cup)
1/4 cup reduced fat Asian-style sesame salad dressing
6 large Bibb or iceberg lettuce leaves


*Combine chicken, carrot, pepper, onion and dressing in a bowl.
*Serve on lettuce leaves.


The other day I substituted lean ground turkey which I browned with season salt and 2 large cloves of garlic. I put the carrots and a large zucchini in the food processor. I put half of the carrot/zucchini mix in the turkey and reserved the rest for garnish. I served the wraps with red grapes - which some folks cut open and put in their wraps. Dinner was AMAZING!!!

Mom told the kids it was lettuce tacos and they tore it all up!

SERVES 6

Velvety Vegetable Cheese Soup

From a Kraf food & Family magazine

1 pkg (16 oz) frozen california mix.
2 cans (14 oz each) fat-free reduced-sodium chicken broth
3/4 lb (12 oz) 2% Velveeta, cut up

Place vegetables and broth in large saucepan; cover. Bring to a boil on medium high heat.

Reduce heat to low; simmer 10 minutes or until vegetables are tender.

Mash vegetables to desired consistency with a potato masher.

Remove from heat and stir in velveeta. Stir until velveeta is melted.


Serves 6 (1 cup each)
5 pts per serving.

Weeknight Lasagna Toss

This came from a Kraft Food Magazine.

1 lb lean ground beef
2 green peppers, chopped
1 jar (26 oz) spaghetti sauce
1 2/3 C water
¼ C Zesty Italian Dressing
12 oven-ready lasagna noodles
Broken into quarters
1 C shredded low-moisture part-skim
Mozzarella cheese

*Brown meat in a large saucepan and drain juices.
*Stir in peppers, garlic, spaghetti sauce, water and dressing; bring to boil.
*Add noodles; stir and cover.
*Cook on Medium-low heat 10-15 minutes or until noodles are tender, stirring occasionally.
*Sprinkle with cheese; cover.
*Let stand 5 minutes or until cheese is melted.

Serves 4 (2 Cups each)

Country Salisbury Steak

I think this one came from a Kraft Food magazine

1 1/2 lb extra lean ground beef (or turkey)
1 pkg (6oz) stuffing mix for chicken
1 1/2 cups water, divided
3/4 cup chopped onion
1 pkc (8oz) fresh mushrooms, sliced
1/2 cup BBQ sauce

*Preheat oven to 375. Mix meat, stuffing mix, 1 1/4 cup water and onions until well blended. Shape into 6 patties. Place on a 15X10 baking pan.
*Bake 25 minutes or until cooked through.
*Meanwhile, spray large nonstick skillet with cooking spray. Add mushrooms and cook on medium-high heat 5 minutes or until lightly browned, stirring occasionally.
*Add BBQ sauce and remaining water. Reduce heat to low and simmer until sauce thickens (1-2 minutes.)

Serves 6

Blushing Apples

This lovely dish came from a Kraft Foods magazine.

2 pkg (serves 4 each) sugar free strawberry Jell-O (or any flavor)
¼ tsp ground cinnamon
4 C cold water
4 medium apples (Granny Smith, Golden Delicious or McIntosh)
½ C thawed fat free Cool Whip

*Combine gelatin and cinnamon in a 3-4 QT pan. Add water, bring to a boil stirring frequently until gelatin is dissolved.
*Meanwhile, core and peel all 4 apples.
*Add apples to gelatin mixture in pan and partially cover with lid.
*Return to a boil, then reduce heat to Med-Low and simmer 10-15 minutes or just until apples are fork tender. Turn apples over every 5 minutes.
*Remove apples from liquid and serve warm with cool whip. (To serve cold, chill apples in refrigerator at least 1 hour, or overnight.)

(You can chill the remaining liquid for a thick Jell-O for another night’s dessert.)