Cheesecake Bars

Ingredients:

• 1 c. packed light brown sugar
• 2/3 c. butter, softened
• 1 1/2 c. plus 2 T. all-purpose flour, divided
• 1 1/2 c. quick oats
• 1/2 t. baking soda
• 2 packages (16 ounces) cream cheese
• 1/2 c. granulated sugar
• 1/4 c. hazelnut liqueur
• 1/2 c. milk
• 2 eggs
• 1/2 c. chocolate chips

Instructions:
Preheat oven to 350 degrees F. Spray 13X9 baking pan with PAM.
Beat brown sugar and butter at medium-high speed until creamy. Combine 1 1/2 c. flour, oats, and baking soda in small bowl; gradually beat into sugar mixture at low speed until blended. Mixture will be crumbly. Lightly press onto bottom of prepared pan to form crust. Bake 20-25 minutes or until golden brown. Set aside on wire rack.
Meanwhile, combine cream cheese, granulated sugar, liqueur and mild. Beat at medium-high speed until smooth. Add eggs and remaining flour; beat until blended. Spoon filling over hot crust. Bake 38-43 minutes or until set. Cool completely in pan on wire rack.
Melt chocolate chips in microwave for 1 minute. Stir. Microwave for an additional 20 seconds. Drizzle over cooled cheesecake.

Ham Rollup Sandwiches

Ingredients:

• 2 loaves of french bread
• 3/4 c. mayonnaise
• 1/3 c. chopped parsley
• 24 ounces cream cheese
• 3/4 c. very finely chopped celery
• 2 c. shredded cheddar cheese
• 4 T. very finely chopped onion
• 1/2 T. onion salt
• 12-16 slices deli ham
• Sweet pickle gherkins

Instructions:
Split bread; hollow out each half with a fork, leaving 1/2 inch thick shell.
Spread mayonnaise over hollows in bread. Sprinkle with parsley.
Blend cream cheese, celery, cheddar cheese, 1/2 c. mayonnaise, onion, and onion salt in a medium-size bowl. Spoon onto bread halves, packing down well with the back of a spoon, leaving a small hallow down the center.
Roll ham slices around gherkins and place down the center of the bottom half of bread loaf. Cover with upper half of bread loaf. Wrap loaf tightly in transparent wrap. Chill several hours.
To serve, cut into slices.

Christmas Tree Veggie Pizza

Ingredients:

• 2 cans crescent rolls cut into at least 16 slices.
• 16 oz. cream cheese
• 3/4 c. sour cream
• 1 T. dried dill weed
• 1/8 t. garlic salt
• 1/8 t. onion salt
• diced/sliced vegetables to decorate tree (cauliflower, broccoli, radishes, carrots, green pepper, red pepper, yellow pepper)
• Shredded cheddar cheese

Instructions:
Shape the slices into the shape of a Christmas Tree
Bake according to temperature listed on cans of crescent rolls until golden brown.
Combine cream cheese, sour cream, and spices. Beat until smooth. Spread on tree.
Decorate tree with vegetables; sprinkle with shredded cheese.

Layered Mexican Chicken

6 points per serving

• olive oil cooking spray
• 1 pound chicken
• 1 t. salt
• 1/2 t. black pepper
• 1 t. ground cumin
• 1 can ( 15 - 20 ounces) black beans, rinsed and drained
• 1 1/2 c. fat-free sour cream
• 2 c. shredded non-fat or reduced fat ceddar or Mexican mix cheese
• 1 can (4 ounces) chopped green chilies
• 1 cup salsa
• 1 T. minced fresh cilantro
• 1 t. ground cumin
• 1/2 t. black pepper
• 1 t. salt
• 6 - 9 wheat or corn tortillas, cut in 2 inch strips
• 1 c. salsa

Instructions:

1. Preheat oven to 350 degrees. Coat a 8X8 inch glass baking dish with olive oil spray.
2. Place chicken in medium saucepan, cover with cold water, add 1 t. salt, 1/2 t. black pepper, and 1 t. cumin. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer wntil chicken is cooked through, about 15 minutes. Drain. When chicken is cool enough to handle, cut into bite size pieces.
3. Transfer chicken to a large bowl and add beans, sour cream, 1 c. shredded cheese, chilies, 1 c. salsa, cilantro, cumin, black pepper, and salt; mix well and set aside.
4. Cover the bottom of the baking dish with tortillas, overlapping to cover surface. Top tortillas with half of chicken mixture. Layer on another layer of tortillas. Top with remaining chicken mixture. Sprinkle with remaining grated cheese.
5. Bake until filling is bubbly and cheese is melted, about 25 - 30 minutes. Let stand 5 minutes before slicing into 9 pieces. Serve with salsa and fresh cilantro on the side.

Roasted Potato Wedges (2 points)

Serves 4

• 2 large potatoes, cut into 8 wedges each
• 1 t. olive oil
• 2 T. spicy brown mustard
• 1 t. dried oregano
• 1 t. garlic, minced
• 1/4 c. parmesan cheese, grated
• 1 t. salt
• 1/4 t. black pepper

Instructions:

1. Heat oven to 425 degrees
2. In a large ziploc bag combine all of the ingredients except the potatoes. Mix well.
3. Add potatoes and shake until potatoes are well-coated.
4. Place the potatoes on a baking sheet that has been sprayed with oil or covered with a silicone mat.
5. Bake for 25-30 minutes, turning every 10 minutes, until potatoes are tender and brown.
6. Sprinkle potatoes with seasoned salt and serve hot.

Rachel Ray's Buffalo Chicken Bites

Vegetable oil, for frying

2 1/2 cups complete pancake mix, any brand, divided

1 1/4 cups water

8 teaspoons hot sauce, divided (recommended: Tabasco)

1 1/4 pounds chicken tenders or chicken breast cut into small bite-sized pieces


While the oil is heating to about 360 degrees make the batter. In a wide mixing bowl combine 2 cups of the pancake mix, 1 1/4 cups water and about 6 teaspoons hot sauce. (Use a regular teaspoon you would stir coffee with – that's what I did. I don't, technically, have a set of actual measuring spoons.) Place the remaining plain 1/2 cup pancake mix in another wide mixing bowl. Arrange the batter and the bowl of plain pancake mix near the cook top and the heating oil. Line a plate with a few sheets of paper towels and keep within reach.



Once the oil is heated and ready, toss the chicken pieces in 2 teaspoons of hot sauce then toss in the plain pancake mix, coat evenly and shake off excess. The plain dry pancake mix will help the batter stick to the chicken pieces. Add some of chicken to the batter, you are going to want to work in 3 to 4 batches coating and frying. Using a fork, toss the bites in the batter. Remove the first batch from the batter, shaking off the excess batter as you carefully add them to the hot oil. Fry for 2 minutes on the first side, or until the first side is a deep golden brown, flip and continue to fry for another 2 minutes or until deep golden brown all over. Remove from the oil and drain on the paper towel lined plate, season with salt. Repeat until all the popcorn chicken bites are fried.

Buffalo Chicken Tenders

Ingredients
12 ounces chicken tenders (12)
1/2 cup hot sauce
1/2 cup buttermilk
1 cup all-purpose flour
2 teaspoons kosher salt
2 tablespoons cajun seasoning

Directions
1 Preheat deep fryer to 360 degrees.
2 Combine chicken tenders and hot sauce in plastic bag. Store in refrigerator for 30 minutes to an hour.
3 Combine flour, Cajun seasoning, and salt on one plate. Put buttermilk on second plate.
4 Place chicken tenders in flour and dredge to coat. Transfer to buttermilk, dredge, then return to flour and dredge once more. You should have a nice, thick crust.
5 Place breaded tenders on a wire rack for 5 minutes, to set the crust. If you skip this step, the crust may fall off during frying.
6 After crust has set, dredge once more in flour and drop into oil. You can skip the final dredge, but I find it makes for a crispier result.
7 Fry for 4-6 minutes until golden, brown, and delicious.

Broccoli, Etc. Cheese Soup - WW Friendly

• 6 - 8 cups chicken broth
• 1 pound bag frozen broccoli, cauliflower, and carrots
• 1 can (10 1/2 ounces) rotel brand tomatoes with lime and cilantro
• 1/2 can (4 ounce) chopped green chilies
• 10 ounces Velveeta reduced fat (2%) cheese product
• 1/4 - 1/2 t. black pepper
• 1/2 - 1 t. ground cummin
• 1/4 t. nutmeg

Instructions:
Mix chicken broth, frozen vegetables, tomatoes and green chilies together. Simmer for 25 minutes or until veggies are tender. Cube Velveeta and add to soup. Simmer until cheese melts. Season with black pepper, ground cumin and nutmeg to taste.
I estimate that a one cup serving is about 2 points.

Stir-Fried Chicken with Broccoli and Red Peppers

• 2 t. olive oil, divided
• 1 t. sesame oil, divided
• 1 1/2 T. grated ginger root
• 3 cloves garlic, finely chopped
• 1 pound uncooked boneless, skinless chicken breast, cut into bite size pieces
• 1 large red pepper, cut into bite size pieces
• 2 c. broccoli florets
• 2 T. soy sauce

Heat a large nonstick skillet over high heat. Add 1 t. olive oil, 1/2 t. sesame oil, ginger and garlic. Cook 15 seconds. Add chicken and stir-fry until starting to brown, about 4 minutes. Remove to plate.
Add remaining olive oil, red pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook. stirring until chicken is cooked through about 2 or 3 minutes; toss with remaining sesame oil.
Serve over brown rice.

Chili - Mac (WW)

• Cooking spray
• 2/3 pounds extra lean ground beef
• 1 large onion, chopped
• 29 oz. stewed tomatoes, Mexican-style, undrained
• 1 large can tomato juice
• 1 small can green chilies, diced, drained
• 2 T. chili powder
• 1 T. cumin
• 2 cans (31 oz) pinto beans, undrained
• 1 1/2 c. uncooked, whole wheat elbow macaroni
• 1 t. baking soda
• salt and pepper to taste

Coat large skillet with cooking spray. Cook ground beef and onion, seasoned with some salt, pepper, and chili powder, over medium-high heat until meat is browned, about 10 minutes. Drain off fat.
In a large pot add cooked ground beef mixture, stewed tomatoes, tomato juice, green chilies, beans, chili powder, cumin and baking soda. Bring to boil.
Stir in macaroni. Return to boiling. Reduce heat, cover, and simmer until macaroni is tender. Taste and add salt, pepper, and chili powder if needed.
Serve with non-fat sour cream and low-fat shredded cheddar cheese.

Spinach and Feta Dip

• 4 c. spinach, fresh, chopped
• 1/2 c. non-fat cream cheese
• 1/2 c. fat-free sour cream
• 1/4 c. feta cheese, crumbled
• 1/4 c. chives, fresh, minced
• 2 t. fresh lemon juice
• 1/4 t. black pepper
• 1/4 t. salt
• dash of freshly grated nutmeg

Place spinach in a saucepan with 2 c. water. Bring to boil over high heat and then cook for 1 minute. Drain well.
Place spinach, cream cheese, sour cream, feta cheese, chives, lemon juice, pepper and salt in blender or mixer. Mix well. Sprinkle with grated nutmeg.
Use as a dip for fresh vegetables or pinta chips or as a spread for sandwiches and wraps.

Roasted Vegetables

• Olive oil cooking spray
• 2 medium red peppers, cut into bite size pieces
• 1 medium summer squash, cut into bite size pieces
• 1 medium zucchini, cut into bite size pieces
• 1 medium red or sweet onion, cut into large wedges
• thyme
• salt
• black pepper

Preheat over to 450 degrees. Coat large baking sheet with cooking spray.
Arrange peppers, squash, zucchini and onion on baking sheet and coat with cooking spray. Sprinkle with thyme, salt, and black pepper.
Roast until vegetables are tender and golden brown, turning once or twice during cooking, about 25-30 minutes.

Pork Lo Mein

• 8 oz. lean pork tenderloin, cut in 1/4 inch wide strips
• 3 T. soy sauce, divided
• 1 T. minced garlic
• 2 T. ginger root, fresh, minced
• 8 oz. uncooked linguini
• 1/2 c. carrots, thinly sliced
• 1 t. canola oil
• 4 oz. button mushrooms, sliced
• 1/2 c. chicken broth
• 1 t. sesame oil
• 1/3 c. scallions, sliced

In a medium bowl, toss pork with 2 T. soy sauce, garlic and ginger; let stand 20 minutes.
Meanwhile, cook linguini in a large pot of salted water according to package directions; add carrots to pot 5 minutes before linguini will be done. Drain and set aside.
Heat canola oil in a large nonstick skillet over medium-high heat, add mushrooms and pork. Increase heat to high; stir-fry until mushrooms are lightly browned and port is cooked through, about 6 minutes.
Add drained linguini and carrots, broth, remaining T. soy sauce and sesame oil to skillet; tossover low heat until combined. Remove from heat and stir in scallions; serve immediately.

Stir Fried Shrimp (or Chicken) and Broccoli

• 1 pound shimp, scallops, or chicken (cut into bite size pieces)
• 3 T. red wine vinegar
• 3 T. soy sauce
• 3 T. water
• 1 T. cornstarch
• 1 1/2 t. sugar
• 1 T. olive oil
• 2 cloves garlic, minced
• 1 T. grated fresh gingerroot
• 2 c. broccoli flowerets
• 1 c. thinly bias sliced carrots
• 1 small onion, halved and sliced
• 1 c. sliced fresh mushrooms

In a small mixing bowl combine vinegar, soy sauce, water, cornstarch, and sugar; set aside.
Heat oil in wok or large skillet over medium-hihg heat. Stir-fry the garlic and giner in the hot oil for 15 seconds. Add the broccoli, carrots and onion. Stir-fry for 3 minutes. Add the mushrooms; stir-fry for 2 minutes more until vegetable are crisp-tender. Remove vegetable from wod with slotted spoon. Stir vinegar mixture. Add to wok and bring to boiling. Add shrimp, scallops, or chicken and cook until almost done. Stir in vegetables, heat through until meat is done. Serve with rice or pasta.