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  1. At a WW meeting last week, someone was talking about making a red velvet cake with the red velvet cake mix and one can of diet big red soda pop. Mix and bake. I may try this soon.... and I love 7 Minute Icing on my red velvet cakes...has anyone tried making the 7 minute icing with Splenda??? Then the icing would be fat / sugar free!! Please let me hear from you if you have tried either recipe... Hugs, Brenda [ March 24, 2004, 09:24 PM: Message edited by: Dixie*Chickie ]
  2. When I entered it into MC, I got this: Per Serving (excluding unknown items): 271 Calories; 13g Fat (43.4% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 336mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. This would be 6 points for 1/6th of one pie, assuming you cut them into 6 slices each. That is using a regular graham cracker pie crust but they do make the reduced fat. I also used skim milk and the FF/SF pudding mix. Hope this helps. Hugs, Brenda
  3. Love those impossible pies. We had the chicken pot pie that is on the back of the reduced bisquick box. Using Mastercook, it made 4 large servings at 5 pts each. Very filling and satisfying! Hugs, Brenda
  4. Buddies, last night I was looking for something different to make for supper and since the weather turned colder yesterday, Mexican was what I wanted. I had some very lean sirloin steaks and using my hand grinder, I made my own LEAN ground beef. I took all visible fat off the steaks first. Then made the best casserole!! Here is the recipe: In a dutch ove, brown 3/4 lb lean gr. beef (I gave my Scotties 1/4 lb. of the browned beef...they are spoiled rotten) add 1 t. chili powder, 1 t. seasoning salt, 1/2 t. garlic powder, 1 med. chopped onion. Stir on med heat until onion is translucent. Add: 1.5 c. bulgar, cooked, 1 can rotel tomotoes, 1 14.5 oz. can chopped tomotoes, 1 can ranch style beans, 1/4 c. chopped ripe olives, 1 drained can WK corn (no salt). Stir all together until all veggies are hot. Spread in a 13X9 glass pan that has been lightly Pammed. Bake for 15-20 minutes at 325F and sprinkle 3/4 c. RF cheese on top. Allow cheese to melt. Serve with salad and some baked chips and salsa for a hearty supper. Makes 8 servings at 5 pts each. I believe my version was less than five points because I ground my own beef and made it so lean) But I counted it as 5 pts anyway. DH really liked this supper! EnJOY! Brenda
  5. I make these all the time....great quick lunch with a tossed salad. I use mushrooms and artichoke hearts and sometimes the Boca sausage crumbles. Get lots of food for your points that way and keeps you filled all afternoon! Keep your bottle of spaghetti sauce in the frig and you will be able to make these any old time. DH likes these too, very much. Hugs, Brenda
  6. OH boy are these little jewels wonerful! Just great with a little skim milk for an evening snack! Thanks for sharing Oden...recipe has gone into my permanent cookbook in MC. Hugs, Brenda
  7. So far on my menu I have: Roast Turkey Dressing and giblet gravy Cranberry something (practically a law to have cranberries and there was a recipe I may try in the Nov-Dec WW mag...jello like thing but looks great) Fresh green beans Sweet potatoes....a friend has promised me her recipe with apples Stuffed celery (with LF cream cheese, another Law around here! LOL) Marinated Mushrooms (in FF Italian dressing) and of course, Pumpkin Pie...good recipe on the WW site...and Cybergranny's looks good too!) That should do it...I hope! Hugs, Brenda
  8. :eek: Ooops...I forgot to mention that your egg whites should be at room temperature. Best to place them in warm not hot water for about 5 minutes. Makes a big difference to get them to room temp. Hugs, Brenda
  9. These are very good when you just gotta have a chocolate chip cookie. Even my friends that do not have to watch their diets love them. 4 egg whites 3/4 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla 1 cup chocolate chips 1/2 cup pecans, chopped Preheat oven to 250 degrees In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks. Reduce the speed to medium. Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in the chocolate chips and the pecans. Drop by the tablespoon onto cookie sheets lined with parchment. Bake 45 minutes. Turn oven off and leave in oven overnight without opening the oven door. These are 1 pt per cookie. Makes 30 large cookies. Enjoy! Hugs, Brenda
  10. Should you want to make this meatloaf, you can make your own dry onion soup mix. 3 onion bouillon cubes, crushed 1 beef bouillon cube, crushed 2 tsp. cornstarch 1/3 cup instant onion flakes 2 dashes pepper Put all ingredients in a small sandwich bag. Seal well and store in cool, dry place. This meatloaf recipe looks soooo good. I will make this soon! Thanks Dawna! Hugs, Brenda
  11. I have made chicken and dumplings with flour tortillas. Using the very low fat ones would make this even better on points. Thanks for sharing. Huggies, Brenda
  12. Want to make this recipe and don't have the taco seasoning on hand? here is a simple recipe I have used: 2 Tsp. chili powder 1 1/2 Tsp. paprika 1 Tsp. onion powder 1/2 Tsp. salt 3/4 Tsp. garlic salt 1 Dash red pepper This is equal to one pkg. of taco seasoning. If you wanted to cut down on the salt, use garlic powder instead of the garlic salt. Hugs, Brenda
  13. a friend of mine gave me her recipe for Tomato Basil Soup...I just LOVE La Madeline's soup but it is full of fat I am sure. So this recipe has been "fixed" by me...not sure of the points so if anyone can help out please let me know. It is delicious! 1 jar Ragu Light tomato and basil Spaghetti Sauce 1 env. dry alfredo mix, prepared as directed with fat free half and half and light margarine. 1 can FF beef broth. ( I tweaked it with extra basil and 1 can diced tomatos with garlic and onions) Put all in crockpot for 4-5 hrs on high. I sure hope this is not too high in points!! Man, this soup is great and even DH loved it. Hugs, Brenda
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