Tasty, but I’d still like to add peas. They just belong in tuna casserole.
Creamy Tuna Casserole
4 oz rotini pasta, Smart Taste
2 TB diced onion
1 c. sliced celery
1/2 tsp dried tarragon — or thyme
1/2 tsp cracked black pepper
1 can reduced fat condensed cream of celery soup
2 Tbsp Weight Watcher whipped cream cheese
2 cans white tuna in water — drained and flaked
Cook pasta until tender to the bite, about 8 minutes. Meanwhile, in a large skillet, heat oil over medium heat for 30 seconds. Add onion, celery and mushrooms and cook, stirring, until celery is softened, about 6 minutes. Add tarragon and pepper and stir well. Gradually add soup, stirring to dissolve any lumps. Add cream cheese and cook, stirring, until melted and incorporated into sauce. Stir in tuna. Fold in cooked pasta.
Yield: 3 servings. Per serving= 315 Calories; 6g Fat (16.7% calories from fat); 27g Protein; 40g Carbohydrate; 6g Dietary Fiber; 41mg Cholesterol; 909mg Sodium.
Tasty ghosts for Halloween! Melt white chocolate chips or Almond bark, dip the Nutter Butters in and put two mini chocolate chips on for eyes.
2 cups reduced fat Bisquick
¾ c. water
1/2 cup white baking chips
½ c. Splenda
2 tablespoons extra virgin olive oil
1 cup raspberries
Heat oven to 400°F. Spray 9 muffin cups with cooking spray. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently fold in raspberries. Divide batter evenly among cups. Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Yield: 9 servings. Per serving= 218 Calories; 9g Fat (38.1% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 361mg Sodium
This was great!
Roast Beef Pot Pie
1 (10 3/4 oz.) Can 98% Fat Free Broccoli Cheese Soup
2 (15 oz.) Cans Veg-all Original, drained
2 c. cooked ground beef
15 oz can green beans, drained
1/2 teaspoon Pepper
1/2 Cup Skim Milk
1 egg white
1 Cup Reduced Fat Bisquick
Preheat oven to 400 degrees. Spray a deep 9″ pie plate with non-stick cooking spray. Mix soup, Veg-all, beef, green beans and pepper together in a medium bowl. Pour into pie plate. Mix the egg substitute, milk and Bisquick together in a small bowl. Pour over the beef mixture evenly. Bake for 25 – 30 minutes or until golden.
Yield: 6 servings. Per serving= 342 Calories; 13g Fat (34.1% calories from fat); 21g Protein; 36g Carbohydrate; 6g Dietary Fiber; 50mg Cholesterol; 1088mg Sodium.
Well, they taste good. I substituted pepperoni for salami. Have you seen the fat and calories in a single slice of salami?! BUT these are just so tiny. Not sure it’s a real keeper.
48 slices turkey pepperoni
1 c artichoke hearts, chopped fine
2 oz diced pimientos, drained
2 oz reduced fat, smoked string cheese, cut into thin slices
½ tsp dried basil
Preheat oven to 400*. Press one pepperoni slice down into each cup of a mini muffin tin. Bake for 10 minutes or until pepperoni is crisp. Meanwhile, in medium bowl, combine artichokes, pimientos, cheese and basil. Transfer cooked pepperoni to a plate and top each slice with teaspoon or so of artichoke mixture.
Yield: 48 pieces. Per piece= 10 Calories; trace Fat (41.6% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 45mg Sodium.
Delicious! Make this cornbread with your favorite southwest soup recipe.
8 oz corn muffin mix
1 TB extra virgin olive oil, butter flavor
4 oz diced roasted green chilies
1 egg white
1 tsp taco seasoning
8.75 oz can corn, drained
2 oz diced pimientos, undrained
Preheat oven to 400 degrees. Combine all ingredients in medium bowl. Pour in 8×8 pan sprayed with cooking spray. Bake 25 – 30 min. or until golden brown.
Yield: 9 servings. Per serving= 140 Calories; 5g Fat (33.1% calories from fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 294mg Sodium.