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Thursday, November 29, 2012

Cookies & Creme Pudding Pops

Cookies & Creme Pudding Pops recipe

1 pkg.  (3.9 oz.) Sugar Free JELL-O Chocolate Instant Pudding
2 Cups FAT FREE milk
1/2 cup  thawed FAT FREE COOL WHIP Whipped Topping

Make It

step 1
BEAT pudding mix and milk in large bowl with whisk 2 min.
step 2
PLACE cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies.
step 3
ADD cookies and Cool Whip to pudding; stir just until blended.
step 4
SPOON into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.
By Kraft Food & Family

Strawberry-Orange Smoothie

Strawberry-Orange Smoothie recipe

2 cups  orange juice
1 pkg.  (16 oz.) frozen whole strawberries
1 pkg.  (3.4 oz.) JELL-O Sugar Free Vanilla Flavor Instant Pudding

Make It

BLEND ingredients in blender until smooth.
SERVE immediately.

By Kraft Food & Family

Monday, November 26, 2012

Raspberry Whip

Raspberry Whip... 1 angel food cake (broken into 1" bits). 1 8-oz. carton of Cool Whip. 1 c. sour cream. 1 c. powdered sugar. 1 pint red raspberries (well drained, fresh or frozen).   In a medium bowl, mix together the Cool Whip, sour cream and powdered sugar. Fold in raspberries. Place all the angel food bits in the bottom of a 9" x 13" baking dish. Pour the raspberry mixture over the cake. Cover the pan with plastic wrap and refrigerate one hour.
1 angel food cake (broken into 1" bits). 1 8-oz. carton of FAT FREE Cool Whip. 1 c. FAT FREE sour cream. 1 c. powdered sugar. 1 pint red raspberries (well drained, fresh or frozen). In a medium bowl, mix together the Cool Whip, sour cream and powdered sugar. Fold in raspberries. Place all the angel food bits in the bottom of a 9" x 13" baking dish. Pour the raspberry mixture over the cake. Cover the pan with plastic wrap and refrigerate one hour.

Dusty Grapes

Dusty Grapes
3 cups frozen red grapes
2-3 T. any flavor Sugar Free Jell-O powder

Place grapes in a large bowl and fill with water to cover. Add a veggie cleaner if you have it. Soak grapes at least 20 minutes to remove any dirt, pesticide, and grime. Rinse well. Spread on towels to let dry. Remove grapes from their vines and place on a large cookie sheet. Freeze a few hours until frozen solid. Move to a zip top freezer bag.

Place frozen grapes in a quart sized zip top bag, add Jell-O powder, zip bag and shake well. Be sure that your frozen grapes are right from the freezer because any condensation will cause clumping.


Skinny and Fabulous Grocery's List

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Benefits Of Berries

Benefits Of Berries

Sunday, November 25, 2012

Oreo Balls

Oreo Balls Recipe 

Ingredients & Directions

Oreo Balls Recipe Ingredients
•8 ounces softened FAT FREE cream cheese or whipped cream cheese
•18 ounces package of REDUCED FAT Oreo cookies, crushed (crush the entire cookie- don't remove the filling!)
•2 cups milk chocolate chips

Oreo Balls Recipe Instructions
Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo Balls.

Next, melt the chocolate chips with a double boiler or in the microwave.
Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick.
Put on wax paper. After the Oreo balls harden, keep them in the refrigerator.
Makes about 3 or 4 dozen Oreo Balls, depending on the size.
Usually you would use shortening or butter with the chocolate, but I thought it may work good enough without it.  If not you can always use 1 Tablespoon butter or shortening.  However, that kinda defeats the whole fat free idea. 

Pork Tenderloin with Veggies

Pork Tenderloin seasoned with the following:  (for 30 minutes or more in the fridge):
Garlic Powder
Onion Powder

Place in a roasting pan that has been sprayed with cooking spray.
Preheat oven to 550 degrees
Cook exactly 5 1/2 minutes per pound.   Be sure to have EXACT weight on the meat before cooking.
Turn off oven, set time for 1 hour and DO NOT open the oven.

Can also place cut up into 1/2 inch cubes potatoes & carrots next to, but NOT touching the meat.

Blueberry Smoothie

Blueberry Smoothie recipe  
What You Need

2 cups  plain nonfat Greek-style yogurt
1 cup  fat-free milk
1 stick  CRYSTAL LIGHT On The Go Lemonade Flavor Drink Mix
3 cups  frozen blueberries

Make It

BLEND ingredients in blender until smooth.
SERVE immediately.
By Food and Family

Friday, November 23, 2012

More Reasons to Eat Fruit

fruit is incredible.

Waffle Cone Frozen Yogurt

Freeze FAT FREE yogurt in a waffle cone and top with fresh fruit.


Box Cake Mix Cookies

Chocolate Fudge Cookies Recipe

Chocolate Fudge Cookies

1/2 cup unsweetened applesauce


  1. Preheat oven to 350 degrees F (175 degrees C). Grease (cooking spray) cookie sheets.
  2. In a medium bowl, stir together the cake mix, eggs and applesauce until well blended. Fold in the chocolate chips. Place the cookies 2 inches apart on the cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Thursday, November 22, 2012

Blueberry Cheesecake Popsicles

Blueberry Cheesecake Popsicles

2 cups fresh blueberries
1/2 cup FAT FREE cream cheese
6 Tbsp powdered sugar
2 cups FAT FREE Cool Whip 
Puree blueberries, cream cheese, and powdered sugar in a blender until smooth.
Gently fold in whipped topping.

Spoon into popsicle molds and freeze until firm.
Run mold under hot water to loosen popsicles so they are easier to unmold.


Baked Smores

S'mores for my sisters bridal shower???

I think we could make this recipe a bit more LOW FAT by making our own chocolate chip cookie dough replace the oil with applesauce.  Also we could replace the ice cream for FAT FREE yogurt or ice cream. 

Wednesday, November 21, 2012

Cake Mix Cookies

  • 1 strawberry cake mix
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut
  • Chocolate
  • 1 chocolate cake mix
  • 2 eggs
  • 1/2 cup unsweetened applesauce 
  • 1/2 cup mini chocolate chips
  • Mix eggs and applesauce until well combined. Stir in cake mix and add ins; drop by teaspoons onto greased (cooking sprayed) cookie sheet. Cook for 8-10 minutes at 350 F.

Tuesday, November 20, 2012

Candy Cane Dessert Minis

Candy Cane Dessert Minis recipe
1-1/2 cups  boiling water
1 pkg.  (3 oz.) JELL-O SUGAR FREE Raspberry Flavor Gelatin
12  mini candy canes, crushed, divided
1 tub  (8 oz.) FAT FREE COOL WHIP Whipped Topping, thawed, divided

Make It

ADD boiling water to combined gelatin mix and 1/3 cup crushed candy in medium bowl; stir 2 min. until gelatin mix is completely dissolved and candy is melted.
RESERVE 1/2 cup COOL WHIP. Add remaining COOL WHIP to gelatin mixture; whisk until blended. Spoon into 12 (2-oz.) shot glasses. Refrigerate 2 hours or until firm.
TOP with remaining COOL WHIP and crushed candy just before serving.
By Kraft Food and Family

Sunday, November 18, 2012

Fruit Salad

(Any other fruit you choose)--Cut up fruit to bite size pieces.

You could use FAT FREE yogurt (any flavor), FAT FREE Cool Whip, or both, for the cream that blends it all together.


No-Bake Strawberry Icebox Cake

No-Bake Strawberry Cake
adapted from The Kitchn
3 lbs. fresh strawberries, sliced
2 (8 oz.) tubs FAT FREE whipped topping 1 (14.4 oz.) box graham crackers
1/4 cup milk chocolate chip morsels


1. Spread a small amount of whipped topping on the bottom of a 9x13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that's ok). You'll end with a layer of strawberries on top.
2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.
3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won't be as pretty.

Sweet Potato Parsnip Bread

Sweet Potato Parsnip Bread


1 1/2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup packed brown sugar
1/2 cup unsweetened applesauce 
1/2 Cup FAT FREE milk
1 teaspoon vanilla
2 eggs
1/2 large sweet potato, peeled, shredded (1 cup)
3 parsnips, peeled, shredded (1 cup)
Ms. Humble's Whipped Cream Cheese Frosting16oz FAT FREE cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold.

Beat the FAT FREE cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

1/3 cup chopped pecans, toasted
  • 1 Heat oven to 350°F. Grease bottom only of 8x4-inch loaf pan with cooking spray.
  • 2 In large bowl, mix flour, baking powder, cinnamon and salt. In medium bowl, mix brown sugar, applesauce, FAT FREE milk, vanilla and eggs. Add egg mixture to flour mixture; stir gently until dry ingredients are moistened. Fold in shredded sweet potato and parsnips. Pour batter into pan.
  • 3 Bake 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around edges of pan to loosen loaf. Remove from pan to cooling rack; cool completely, about 1 hour.
  • 4 In small microwavable bowl, microwave frosting uncovered on High 10 to 20 seconds or until melted. Spoon over loaf. Sprinkle with pecans.

Triple Chocolate Tres Leches Cake

Triple Chocolate Tres Leches Cake recipe

What You Need

1 pkg.   (2-layer size) devil's food cake mix (I prefer fudge chocolate cake mix)
8 oz.  BAKER'S Semi-Sweet Chocolate, divided
1 can   (14 oz.) FAT FREE sweetened condensed milk
1 can  (12 oz.) FAT FREE evaporated milk
1/2  cup FAT FREE Sour Cream
1 Tbsp.  unsweetened cocoa powder
1 cup   thawed FAT FREE COOL WHIP Whipped Topping

Make It

PREPARE cake batter and bake in 13x9-inch pan as directed on package (replace the oil in the directions for applesauce) (use cooking spray on pan instead of shortening or butter). Cool cake in pan 10 min., then pierce cake with large fork at 1/2-inch intervals.
MELT 7 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate.
STIR cocoa into COOL WHIP. Frost cake with COOL WHIP mixture; top with chocolate curls. Keep refrigerated.
BY Kraft Food & Family

Friday, November 16, 2012

Baked Chicken Taquitos

Baked Chicken Taquitos Recipe

3 ounces FAT FREE cream cheese, softened
1/4 cup FRESH salsa
1 tablespoon freshly squeezed lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked (bonelss, skinless, boiled) chicken
1 cup shredded FAT FREE cheese

10-12 6-inch FAT FREE flour tortillas
Cooking spray
FAT FREE Sour cream, optional
Additional FRESH salsa, optional

Preheat the oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, combine all ingredients listed before tortillas. Mix thoroughly until well combined.

Warm the tortillas in the microwave to soften, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla. Roll the tortilla up tightly around the filling. Place seam-side down on a baking sheet. Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet. Spray the tops lightly with cooking spray.

Bake 15-20 minutes, until crisp and golden brown. Serve with sour cream and additional salsa, if desired.

By The Comfort of Cooking

String Cheese Bites

LOW FAT String cheese chopped into bite size pieces, dipped in FAT FREE milk and bread crumbs, baked on cookie sheet that's been sprayed with cooking spray, at 425 for 8-10 minutes- serve with fresh homemade marinara sauce! It's baked not fried!

Beef Ragu

beef ragu with minted penne 
  • 1 pound(s) lean (93/7-percent) ground beef
  • 1 large carrot, finely chopped
  • 1 large stalk celery, finely chopped
  • 1 small (4- to 6-ounce) onion, finely chopped
  • 1/4 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) ground coriander
  • 1 pinch(s) crushed red pepper
  • 1 can(s) no-salt-added fire-roasted diced tomatoes
  • 1 package(s) (13.25-ounce) whole-grain penne
  • 1 cup(s) packed fresh mint leaves, finely chopped

  1. Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.
  2. In Saue pot boil ground beef, drain, & rinse.  Put in 12 inch skillet.  Sprinkle with 1/4 teaspoon each salt and freshly ground black pepper.
  3. Add carrot, celery, and onion. Cook 5 minutes or until tender and golden, stirring occasionally. Add cumin, coriander, and red pepper. Cook 30 seconds, stirring. Stir in tomatoes; heat to boiling. Reduce heat to maintain steady simmer. Simmer 10 minutes.
  4. Meanwhile, add penne to boiling water. Cook 1 minute less than minimum time label directs. Drain; return to saucepot. Stir in tomato sauce; cook on medium 2 minutes or until pasta is al dente and well coated, stirring. Stir in mint and 1/4 teaspoon each salt and black pepper.

By Good Housekeeping

Herbed Pork

herbed pork medallions with asparagus salad
  •  1/2 cup(s) packed fresh flat-leaf parsley leaves
  • 1 tablespoon(s) finely chopped fresh rosemary
  • 1 (12-ounce) pork tenderloin
  • 2 large carrots
  • 1 pound(s) asparagus, ends trimmed
  • Salt
  • Pepper
  • 1 bunch(es) radishes, trimmed and cut into thin wedges
  • 1 green onion, thinly sliced
  • 1 package(s) (5-ounce) baby greens and herbs mix
  • 1/4 cup(s) balsamic vinegar

  1. Preheat oven to 400 degrees F. Heat large saucepot of water to boiling on high.
  2. Finely chop one-third of parsley. Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.
  3. Fill large bowl with ice and water. Add carrots to boiling water. Cook 5 minutes. With tongs, transfer to ice water. When cool, remove with tongs to cutting board. Add asparagus to boiling water. Cook 3 minutes or until bright green and crisp-tender. Transfer to ice water. When cool, drain well.
  4. Sprinkle 1/8 teaspoon each salt and freshly ground black pepper all over pork. In 12-inch ovenproof skillet, spray with cooking spray on medium-high. Add pork; cook 6 to 8 minutes or until evenly browned, turning. Transfer to oven. Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 155 degrees F; let rest 5 minutes.
  5. While pork cooks, cut carrots into 2-inch-long matchsticks. Cut asparagus into 2-inch-long pieces. In large bowl, toss carrots, asparagus, radishes, green onion, baby greens, and remaining parsley with 1/8 teaspoon each salt and freshly ground black pepper.  Add balsamic vinegar; toss to combine. Divide salad among serving plates.
  6. Slice pork; arrange on top of salads.
By Good Housekeeping

Baked Cherry Tomatoes with Garlic

Baked Cherry Tomatoes with Garlic Recipe

  1. Preheat oven to 350 degrees F
  2. Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Sprinkle with salt.
  3. Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.


Saucy Slow-Cooker Party Wings

Saucy Slow-Cooker Party Wings recipe

3 lb.  chicken wings, split at joints, tips removed
1 cup  FAT FREE Barbecue Sauce
1/4 cup  orange juice
2 Tbsp.  honey

Make It

HEAT oven to 400°F.
PLACE chicken in foil-lined 15x10x1-inch pan. Bake 30 min. Transfer chicken to slow cooker; discard drippings.
MIX remaining ingredients. Pour over chicken; stir to evenly coat. Cover with lid.
COOK on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).

Special Extra: 

Add 2 tsp. hot pepper sauce or chili powder to ingredients in slow cooker just before serving.
For best results, remove any excess fat from the wings before you bake them.
BY Kraft Food & Family