Lasagna

16 ounces of lean ground beef

16 ounces of 40% less fat "Gwatney" sausage

1/2 can tomato paste.

1-tablespoon basil

1-tablespoon oregano

1-tablespoon garlic salt

1 tablespoon Italian seasoning

2 quarts tomatoes

9 lasagna noodles oven ready

15 ounces fat free Ricotta cheese

12 ounces mozzarella cheese

Brown ground beef and sausage together. Drain well and add """'"'"

Tomatoes and tomato paste.

Add basil, oregano, garlic salt, and Italian seasonings.

Simmer about 20 minutes.

Layer 11 x 15x2 pan by starting with noodles and half of the meat

Sauce and then the fat free Ricotta cheese.

Then add another layer Of noodles and rest of meat sauce.

Bake at 350 degrees for 45 minutes.

Remove from oven and top with mozzarella cheese. Put back into

Oven just until cheese melts.

Let stand about 10 minutes before serving

 Eggplant Parmesan
(Makes 4 servings -4 points each)

1 eggplant (about 1-1/2 Ibs, pared and sliced 1/3" thick.
3 Tbsp Italian Breadcrumbs
3 Tbsp Fat Free Parmesan Cheese 15 oz Ragu Sauce (Light if available)
6oz Shredded Reduced Fat Mozzarella cheese

Preheat broiler. Peel and slice eggplant (1/8" thick) and place on a baking sheet and heat in broiler for 5 minutes on each
Side.
Spread 1/4 cup sauce over bottom of an 8 bye8 baking dish. Arrange a single layer of eggplant on sauce; top with 1 Tbsp
Each of parmesan cheese, and seasoned breadcrumbs. Add 1/3 of remaining sauce. Repeat layers. Bake, covered, in a
300 degree oven until heated through and cheese is melted, about one hour. (235 calories, 4 g fat, 4.3g fiber)

Garlic Mashed Potatoes

8 garlic cloves
1 pound 4 ounces all purpose potatoes, pared and thinly sliced
1 bay leaf.
1/2 teaspoon salt
3 tablespoons skim buttermilk

1) Preheat oven to 375 degrees. Wrap garlic in foil and bake 30
Minutes or until soft. When cool enough to handle, squeeze
Garlic from skin; set aside.

2) In large pot, combine potatoes, 1% cups water, bay leaf and
1/4 teaspoon of the salt. ..Bring to a boil; reduce heat to
Simmer and cook 10 minutes, until potatoes are tender.
Drain and reserve cooking liquid. Discard bay leaf. 3) With potato masher or beater, mash potatoes with garlic, Buttermilk and remaining teaspoon salt. Thin with reserve
Liquid as needed.

4servings 2 points per serving

Broccoli Casserole

2-20 ounce bags of frozen broccoli, thawed, cooked and drained
2-cups fat-free sour cream
1- Package dry onion soup mix
3/4-cup fat-free shredded cheddar
Preheat oven to 250 degrees. Spray I-quart casserole pan with
Nonstick spray. Mix broccoli, sour cream and onion soup mix.
Spread in pan and sprinkle with cheddar. Place in oven and heat
Until desired consistency.

6 servings 2 points per serving

Hash Brown Casserole

Cooking spray
1 1/2 cups chopped onion
3 tablespoons all purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 cup skim milk
1/2 cup low-salt chicken broth
1 Y2 cups (6 ounces) shredded reduced fat sharp cheddar cheese
1/2 teaspoon pepper
1-cup fat-free sour cream
1(32 ounce) package frozen southern style hash brown potatoes,
Thawed

Preheat oven to 350 degrees.
Coat medium saucepan with cooking spray. Place over medium
Heat until hot. Add onions and sauté 3 minutes or until tender.
Stir in flour, mustard, and salt. Cook one minute.
Remove from heat and gradually add milk and broth, stirring
Constantly with a whisk until blended. Cook over medium heat for
5 minutes or until thick, stirring constantly.
Remove from heat and add cheese, melt, and stir in sour cream.
Add potatoes to cheese mixture and stir well.
Spoon into 9 x 13 inch baking dish coated with cooking spray.
Cover and bake at 350 degrees for 35 minutes.
Uncover and bake an additional 35 minutes.

8 one-cup servings  ...5 points per serving

Creamy Chicken-and Rice Casserole

1- 6.9 ounce package of one third less salt chicken flavored rice and
Vermicelli mix with chicken broth and herbs

1-tablespoon margarine
2-1/4 cups ho~ water
Cooking spray
1 1/2 pounds skinned, boneless chicken breasts cut into bite size pieces

1-cup pre sliced fresh mushrooms
1/2 teaspoon garlic powder
3/4cup fat free sour cream
1/4 teaspoon pepper.

1-10 3/4 ounce can condensed, reduced fat, reduced sodium, cream of
Mushroom soup, undiluted.

1/4 cup crushed multi grain crackers (about 6 crackers)

1-tablespoon margarine, melted

1/2 teaspoon poppy seeds

Broccoli Salad

3 tablespoons baco bacon bits
1 large head broccoli, chopped
1/2 cup raisins
1 medium onion, chopped
1/2 cup lite mayonnaise
1 tablespoon red wine vinegar
1 package sweet-n-low

Mix mayonnaise, vinegar, and sweet n low; set aside
Mix all other ingredients, and then add mayonnaise mixture

Six 1/2 cup servings 2 points per serving

Chicken Vegetable Soup
1 can chicken and rice soup (10 If2 ounce)
1 can Hormel chunk chicken, 95 % fat-free (5 ounce)
1 can Veg-All, or any mixed vegetables
Do not drain vegetables. Do not dilute soup. Mix all together,
-heat and eat. (If too salty, add water)

Whole pan has 12 points
1/2 pan has 6 points
1/4 pan has 3 points

Tuna-Noodle Casserole

1-tablespoon butter or stick margarine

3/4 cup diced onion

1 cup 2% reduced-fat milk

1 (10 1/2 -ounce) can condensed reduced-fat reduced-salt cream of

Mushroom soup, undiluted

3 cups cooked egg noodles (about 6 ounces uncooked), cooked

Without salt or fat

1 1/4 cups frozen green peas, thawed

1 tablespoon lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper.

2 (6-ounce) cans low-salt tuna in water, drained and flaked

1 (2-ounce) jar diced pimento, drained

Cooking spray

1/3 cup fresh breadcrumbs

2 tablespoons grated Parmesan cheese

1. Preheat oven to 450 degrees.

2. Melt butter in a saucepan over medium-high heat. Add

Onion; sauté 3 minutes. Add milk and soup; cook 3 minutes.

Add milk and soup; cook three minutes, stirring constantly

With a whisk. Combine soup mixture, noodles, and next 6

, ingredients in a 2-quart casserole coated with cooking spray.

Combine breadcrumbs and cheese; sprinkle over top. Bake

At 450 degrees for 15 minutes or until bubbly.

4 servings (1 1/4 cup serving size