2 Boxes Instant French Vanilla Pudding or Vanilla
1 Can Condensed Cream
8 Bananas
1 Box Vanilla Wafers
1 Large Cool Whip
In a large bowl pour the pudding mix in and then add the milk for each box. Mix. Then add the can of condensed cream. Mix. Then add 1/2 cup cool whip and mix again. In a glass 13 x 9 pan pour a layer of the filling. Add sliced bananas on top of this and then add the wafers. Crush some of them and put on this layer also. Add another layer of pudding mix and then bananas and wafers. Add some of them whole and then crush some of them. Put the rest of the cool whip on top and ref.
Tuesday, January 4, 2011
DIET VEGGIE PASTA
8 Oz. Whole Grain Spaghetti
3 Cups Broccoli Florets
1 (14.5)oz. Can Muir Glen No Salt Tomatoes, drained
1 (15)oz. Can Progresso Cannellini Beans, rinsed and drained
2 Tablespoons No Salt Tomato Paste
2 Cloves Garlic, minced
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
2 Tablespoons Fresh Italian Flat Leaf Parsley , snippped fine
1/4 Cup Parmessan Cheese, grated
In a large pot, cook pasta according to directions but do not add any salt to it. Add broccoli to the pasta for the last 3 minutes of cooking. Drain and return to pot. Stir in tomatoes, beans, tomato paste, garlic, salt and pepper. Heat through. Stir in parsley. Sprinkle each serving with cheese.
3 Cups Broccoli Florets
1 (14.5)oz. Can Muir Glen No Salt Tomatoes, drained
1 (15)oz. Can Progresso Cannellini Beans, rinsed and drained
2 Tablespoons No Salt Tomato Paste
2 Cloves Garlic, minced
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
2 Tablespoons Fresh Italian Flat Leaf Parsley , snippped fine
1/4 Cup Parmessan Cheese, grated
In a large pot, cook pasta according to directions but do not add any salt to it. Add broccoli to the pasta for the last 3 minutes of cooking. Drain and return to pot. Stir in tomatoes, beans, tomato paste, garlic, salt and pepper. Heat through. Stir in parsley. Sprinkle each serving with cheese.
DIET MIXED-BERRY PARFAITS
3/4 Cup Fresh Blueberries
3/4 Cup Fresh Blackberries
3/4 Cup Fresh Raspberries
2 Cups Yoplait 99% Fat-free Creamy Vanilla or Strawberry Yogurt
2 Nature Valley Roasted Almond Crunchy Granola Bars
Divide berries among 4 parfait glasses or dessert cups. Top each with 1/2 cup yogurt. Take the granola bar and crush with a rolling pin, etc. while in the pouch. Sprinkle granola pieces over the fruit and yogurt. Do not let sit or the berries will get soggy.
3/4 Cup Fresh Blackberries
3/4 Cup Fresh Raspberries
2 Cups Yoplait 99% Fat-free Creamy Vanilla or Strawberry Yogurt
2 Nature Valley Roasted Almond Crunchy Granola Bars
Divide berries among 4 parfait glasses or dessert cups. Top each with 1/2 cup yogurt. Take the granola bar and crush with a rolling pin, etc. while in the pouch. Sprinkle granola pieces over the fruit and yogurt. Do not let sit or the berries will get soggy.
LOW-FAT LIME SQUARES
1/2 Cup (6)Squares Low-fat Honey Graham Crackers, finely crushed
2 Tablespoons Butter or Marg, melted
1 Teaspoon Sugar
1 (4serving size) Box Sugar-free Lime Jello
3/4 Cup Boiling Water
1 Container (16)oz. Fat -free Cottage Cheese
1 box (8)oz. Cream Cheese, softened
1 Bowl (8)oz. Fat-free Cool Whip
2 Key Limes
In a small bowl combine the graham crackers, butter and sugar. Press crumb mixture in the bottom of a 2 quart square glass baking dish. Ref. while preparing filling. In a medium bowl pour in the jello and add the boiling water to it. Stir until dissolved and sit aside. In a blender or food processor, combine cottage cheese and cream cheese. Cover and blend until this is smooth. In the jello mixture wisk in 1/2 cup cottage cheese and wisk until smooth. Fold in the whipped cream. Now combine the jello mixture into the cottage cheese mixture and mix again. Pour over the graham cracker crust. Cover and ref. for 8 to 24 hours until filling is firm. Cut into squares and top with lime wedges.
2 Tablespoons Butter or Marg, melted
1 Teaspoon Sugar
1 (4serving size) Box Sugar-free Lime Jello
3/4 Cup Boiling Water
1 Container (16)oz. Fat -free Cottage Cheese
1 box (8)oz. Cream Cheese, softened
1 Bowl (8)oz. Fat-free Cool Whip
2 Key Limes
In a small bowl combine the graham crackers, butter and sugar. Press crumb mixture in the bottom of a 2 quart square glass baking dish. Ref. while preparing filling. In a medium bowl pour in the jello and add the boiling water to it. Stir until dissolved and sit aside. In a blender or food processor, combine cottage cheese and cream cheese. Cover and blend until this is smooth. In the jello mixture wisk in 1/2 cup cottage cheese and wisk until smooth. Fold in the whipped cream. Now combine the jello mixture into the cottage cheese mixture and mix again. Pour over the graham cracker crust. Cover and ref. for 8 to 24 hours until filling is firm. Cut into squares and top with lime wedges.
ANGIE'S H. POTATOES
4 Medium Potatoes
2 Lbs. Velvetta
1 Cup Mayo
6 Slices Bacon, cooked and crumbled can add more to you taste
Wash potatoes and leave skins on if you like. Boil them until they are just fork tender or they will be to mushy. If skins are on then peel them. Let cool. Then slice them up. Spray a medium glass baking dish. Lay a layer of the potatoes and then slice up the velvetta cheese and put on top of the potatoes. Add some of the mayo. Then a layer of bacon. Then make another layer. Put alum. foil on top and bake on 350 for 15 minutes until cheese is melted. You may need to add more cheese or mayo. Just work with this and add to your taste.
2 Lbs. Velvetta
1 Cup Mayo
6 Slices Bacon, cooked and crumbled can add more to you taste
Wash potatoes and leave skins on if you like. Boil them until they are just fork tender or they will be to mushy. If skins are on then peel them. Let cool. Then slice them up. Spray a medium glass baking dish. Lay a layer of the potatoes and then slice up the velvetta cheese and put on top of the potatoes. Add some of the mayo. Then a layer of bacon. Then make another layer. Put alum. foil on top and bake on 350 for 15 minutes until cheese is melted. You may need to add more cheese or mayo. Just work with this and add to your taste.
ANGIE'S CHICKEN ALFREDO DISH
1/2 Bag Small Egg Noodles
11/2 Jars Ragu Alfrado Sauce
5 Chicken Tenders, cooked and cut up
Cook the noodles and drain. Cook the chicken and drain. Put the ragu in a medium saucepan and add the noodles and chicken. Watch or it will burn easy. Cook on low to just heat good. Serve. Can sprinkle moz. cheese on top of this when eating.
11/2 Jars Ragu Alfrado Sauce
5 Chicken Tenders, cooked and cut up
Cook the noodles and drain. Cook the chicken and drain. Put the ragu in a medium saucepan and add the noodles and chicken. Watch or it will burn easy. Cook on low to just heat good. Serve. Can sprinkle moz. cheese on top of this when eating.
NOT JUST MASHED POTATOES
6 Cups Mashed Potatoes
1/2 Cup Milk
1 (8)oz. Sour Cream
2 Teaspoons Parslye Flakes
3/4 Cup Shredded Cheddar Cheese
1/2 Cup Bacon (12) slices, cooked and crumbled
In a medium bowl place all of the ings. except the cheese and bacon. Beat with a mixer until the potatoes are smooth. Pour into a sprayed 13 x 9 baking dish. Sprinkle the cheese on top and then the bacon. Cover with alium. foil and bake on 350 for 30 minutes.
1/2 Cup Milk
1 (8)oz. Sour Cream
2 Teaspoons Parslye Flakes
3/4 Cup Shredded Cheddar Cheese
1/2 Cup Bacon (12) slices, cooked and crumbled
In a medium bowl place all of the ings. except the cheese and bacon. Beat with a mixer until the potatoes are smooth. Pour into a sprayed 13 x 9 baking dish. Sprinkle the cheese on top and then the bacon. Cover with alium. foil and bake on 350 for 30 minutes.
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