Serves: 16
INGREDIENTS
1/2 cup fat free sour cream
1 cup egg substitute
1/4 cup cooking sherry (or water or skim milk)
1/3 cup poppy seeds
1 cup applesauce
1 package instant fat free, sugar free vanilla pudding
1 package yellow cake mix
DIRECTIONS
1. In a bowl, mix all ingredients together for the time required by the cake mix instructions.
2. Pour batter into two (2) sprayed loaf pans (2/3 full).
3. Bake at 375 degrees for 35-40 minutes or until inserted toothpick to the center comes out clean.
Makes 16 total slices, each slice in PEP Counts = 2 breads, 1 1/4 fats
Wednesday, May 14, 2008
Monday, May 12, 2008
Apricot Jello Salad
1 large or 2 small sugar free packages apricot jello
2 cups boiling water
1 - 20 oz. can crushed pineapple in its own juice
1 - 11 oz. can mandarin oranges
1 cup fat free sour cream
Do not drain pineapple or oranges. Dissolve jello with hot water. Add fruit. Chill until slightly firm. Stir in fat free sour cream. Chill overnight.
Makes 12 servings.
Each serving in PEP Counts = either 3/4 fruit and 1 bread OR 1 1/2 breads
2 cups boiling water
1 - 20 oz. can crushed pineapple in its own juice
1 - 11 oz. can mandarin oranges
1 cup fat free sour cream
Do not drain pineapple or oranges. Dissolve jello with hot water. Add fruit. Chill until slightly firm. Stir in fat free sour cream. Chill overnight.
Makes 12 servings.
Each serving in PEP Counts = either 3/4 fruit and 1 bread OR 1 1/2 breads
BBQ Salmon
Prep Time: 5 minTotal Time: 17 minMakes: 4 ervings1/2 cup Barbecue Sauce
1 1/2 Tbsp. brown sugar
1 green onion, sliced
4 salmon fillets or steaks (1 lb.)
PREHEAT greased grill to medium-high heat. Mix barbecue sauce, brown sugar and onions until well blended.
GRILL salmon 4 min. on each side. Brush generously with the barbecue sauce mixture. Continue grilling 2 to 4 min. or until salmon flakes easily with fork, turning occasionally and brushing with the remaining barbecue sauce mixture.
SERVE with hot cooked rice (count rice separately)
Each serving salmon (1/4th of recipe) in PEP Counts = 1/4 bread and 4 meats .
Sweet-and-Spicy Beef Stir-Fry
Makes: 4 servings, 1 cup beef mixture and 3/4 cup rice each
1 lb. extra lean beef (all fat removed), cut into 1-inch pieces
3 cups chopped mixed fresh vegetables (red and green peppers, baby carrots, mushrooms, onions and snow peas)
1 clove garlic, minced
1/4 cup Fat Free CATALINA Dressing
2 Tbsp. soy sauce
1/4 tsp. crushed red pepper
3 cups hot cooked rice or noodles
COOK and stir beef in cooking spray in large skillet on high heat 3 min. Add vegetables and garlic; cook and stir 10 to 12 min. or until beef is lightly browned.
ADD remaining ingredients; cook an additional 2 min. or until beef is cooked through and vegetables are crisp-tender, stirring occasionally.
SERVE over rice.
Each serving in PEP Counts (4 servings) = 1 1/2 veges, 2 1/4 breads, 4 meats, 2 fats
1 lb. extra lean beef (all fat removed), cut into 1-inch pieces
3 cups chopped mixed fresh vegetables (red and green peppers, baby carrots, mushrooms, onions and snow peas)
1 clove garlic, minced
1/4 cup Fat Free CATALINA Dressing
2 Tbsp. soy sauce
1/4 tsp. crushed red pepper
3 cups hot cooked rice or noodles
COOK and stir beef in cooking spray in large skillet on high heat 3 min. Add vegetables and garlic; cook and stir 10 to 12 min. or until beef is lightly browned.
ADD remaining ingredients; cook an additional 2 min. or until beef is cooked through and vegetables are crisp-tender, stirring occasionally.
SERVE over rice.
Each serving in PEP Counts (4 servings) = 1 1/2 veges, 2 1/4 breads, 4 meats, 2 fats
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