In a Skillet add & Heat:
Can of Cream of Mushroom Soup
Cup of Milk
2 tablespoons of butter
Garlic Powder to Taste (I like a lot)
Small can of Mushrooms (optional)
Black pepper to taste
Parmesan Cheese to Taste (I add a lot)
Leftover Cooked Turkey
Leftover Green Bean Casserole
add and stir in the Cooked & Drained Pasta
Once it starts to Boil, stir once again, Turn off Heat & Cover
Dorothy's Famous Stuffing Recipe:
1 pound pork sausage
1 box stuffing
1 1/2 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon sugar
Preheat oven to 375 degrees. Peel & chop apple. Chop onion. Cook sausage, add onion and apples. Make stuffing according to directions on the box. Add eggs and other ingredients to stuffing. Place in buttered baking dish. Bake for 30 minutes until browned on top.
1 bag frozen chicken breasts, 1 can of corn (drained), 1 can of black beans (drained), 1 can of Rotel tomatoes, and 1 block 8 oz cream cheese. Cooked on low while i was at work. Serve over rice, as a burrito filling, or straight out of a bowl like me!
Lisa Lillien, known as the "Hungry Girl" was here to show us how to make some of your favorite holiday treats in a calorie cutting but still tasty way... check out her recommendations in the media player.
PER SERVING (1 cup): 98 calories, 2g fat, 382mg sodium, 13g carbs, 0.5g fiber, 6g sugars, 6g protein
5 cups light vanilla soymilk
1 small (4-serving) package Jell-O Sugar Free Fat Free Instant Pudding Mix
6 no-calorie sweetener packets
1 tsp. rum extract
1/2 tsp. ground nutmeg
Optional toppings: Fat Free Reddi-wip, cinnamon
Combine all ingredients except optional ingredients in a blender, and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow the nog to thicken.
If you like, before serving, top each glass off with whipped topping and a sprinkling of cinnamon. Yum time!
MAKES 5 SERVINGS
HG Alternative! If you want to make an alcoholic version, nix the rum extract and reduce the soymilk to 4 1/2 cups -- then add 5 oz. of rum to the recipe. Just tack on an additional 58 calories each serving.
I Can't Believe It's Not Sweet Potato Casserole
PER SERVING (1/8th of casserole): 142 calories, <0.5g fat, 263mg sodium, 33g carbs, 3g fiber, 12.5g sugars, 5g protein
8 cups peeled and cubed butternut squash
2/3 cup light vanilla soymilk
2/3 cup sugar-free pancake syrup
1/2 cup granulated no-calorie sweetener (recommended: Splenda)
1/2 tsp. salt
1 cup fat-free liquid egg substitute
1 tsp. vanilla extract
2 tsp. cinnamon
2 cups miniature marshmallows
Preheat oven to 350 degrees.
Fill a large, microwave-safe dish with 1/2 inch of water. Place squash into the dish and cover. Microwave for about 8 minutes and then drain (the squash should be tender enough to mash, but not overcooked). With a potato masher, food processor, or fork, mash the squash thoroughly, but do not puree (the squash should be pulpy). Add soymilk, syrup, sweetener, salt, egg substitute, vanilla extract, and cinnamon. Mix the ingredients thoroughly, but do not over-stir. Transfer to an 8-inch by 10-inch baking pan sprayed with nonstick spray. Bake in the oven until mostly firm, 45 - 50 minutes.
Top with mini marshmallows. Return to the oven until the marshmallows begin to brown, about 5 minutes. Allow to cool before serving!
MAKES 8 SERVINGS
Chocolate-Raspberry Mini Desserts
PER SERVING (3 pieces): 105 calories, 5.5g fat, 34mg sodium, 15g carbs, 0.5g fiber, 8g sugars, 2.5g protein
15 Hershey's Kisses
One 15-piece box frozen Athens Mini Fillo Shells
Preheat oven to 350 degrees.
Place shells on a baking sheet. Place one Kiss in each shell.
Bake in the oven until Kisses are hot and have softened, about 8 minutes.
Immediately press a raspberry into the gooey chocolate center of each shell.
Allow to cool slightly. Enjoy!
MAKES 5 SERVINGS
Rockin' Lean Bean Casserole
PER SERVING (1/8th of casserole): 100 calories, 2.5g fat, 436mg sodium, 16g carbs, 3.5g fiber, 4g sugars, 3g protein
Two 16-oz. bags frozen French-style green beans, thawed, drained, and dried
Two 10.75-oz. cans 98% fat-free cream of celery condensed soup (like the kind by Campbell)
One 8-oz. can sliced water chestnuts, drained
1 oz. (about 15 pieces) onion-flavored soy crisps, crushed
Preheat oven to 325 degrees.
Make sure the green beans are thoroughly drained and completely dry-use a towel, if needed. Then place half of the green beans in a casserole dish (a 2- to 3-quart rectangular one works best).
Pour 1 can of the soup evenly on top of the layer of green beans. Place half of the sliced water chestnuts over the soup layer.
Cover with the remaining green beans and then top with the remaining can of soup.
Evenly top with the remaining water chestnuts. Place the dish in the oven and cook for 45 minutes.
Top with crushed soy crisps, and return the dish to the oven until chips turn golden brown, another 10 minutes or so.
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