Doll Party Cake

2 pkgs. cake mix, any flavor (plus ingredients to make cake)
4 cups prepared frosting
Doll pick cake decoration, 7 in.
Ribbon, lace, tulle, straight pins and craft flowers

For cake, preheat oven to 325F. Grease and flour classic batter bowl. Prepare one cake mix according to package directions. Pour into batter bowl. Bake 1 hour, 10 min. to 1 hour, 15 min., or until cake tester inserted in center comes out clean. Remove to cooling rack. Cool 15 minutes. Loosen cake ad gently turn out onto cooling rack. Cool 3 hours. Repeat with remaining cake mix to make a second cake.

To assemble cake, trim off rounded bottoms of cakes to level. Slice off 2 inches from large end of one cake and arrange on serving platter to serve as bottom of doll's skirt. (Wrap and freeze unused portion of first cake for later use.)

Frost sides and top of cake on platter; top with second cake. Frost second cake. Wrap top of doll with ribbon or lace; secure in back with pins. Insert doll into cake. Decorate skirt as desired. Refrigerate cake until ready to serve. To serve, remove doll and cut into slices with serrated knife.

Yield: 16 servings

Classic Spritz Cookies

1 1/2 cups butter
1 cup sugar
1 egg
1 tsp. vanilla extract
3 1/2 cups all-purpose flour
colored sugar or sprinkles (optional)

Preheat oven to 375F. In a large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary. Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.)

Fit Cookie Press with desired disk; fill with dough. Press dough onto cookie sheet 1 in. apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until edges are light golden brown. Cool cookies 2 minutes on cookie sheet; remove to cooling rack. Repeat with remaining dough.

Yield: 6-7 dozen cookies.

Variation: Chocolate Spritz Cookies: Increase sugar to 1 1/4 cups. Decrease flour to 3 cups. Combine flour and 1/3 cup unsweetened cocoa powder in medium mixing bowl; blend well. Proceed as recipe directs.

Chili Mac

• 1 pound ground round
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 3 garlic cloves, minced
• 2 cups cooked elbow macaroni (about 4 ounces uncooked)
• 1/2 cup water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can whole tomatoes, undrained and chopped
• 1 (15-ounce) can kidney beans, drained
• 1 (8 3/4-ounce) can whole-kernel corn, drained
• 1 (8-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1 cup (4 ounces) shredded sharp cheddar cheese

Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.

Yield: 8 servings

Golden Macaroni and Cheese

• 1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
• 2 cups milk
• 1/4 cup all-purpose flour
• 1 teaspoon onion salt
• 2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
• 1 cup soft breadcrumbs (4 slices, crusts removed)
• 1/4 cup butter or margarine, melted

Cook macaroni according to package directions; drain well. Set aside.

Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.

Stir together flour mixture, 3 1/2 cups cheese, and macaroni.

Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.

Bake at 350° for 45 minutes or until golden brown.

Yield: 8 servings

Burger Sliders

• 4 slices bacon
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 pounds lean ground beef
• 2 tablespoons Worcestershire sauce
• Salt and pepper
• 24 small dinner rolls

In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but 2 Tbsp. bacon fat. Cook onion in bacon fat until translucent, about 3 minutes, then add garlic and cook 30 seconds longer. Remove mixture from pan and let cool. Crumble bacon when cool enough to handle.

In a large bowl combine beef, bacon, onion mixture, Worcestershire sauce and salt and pepper, and mix well. Form into 24 small patties and chill.

Preheat grill to medium; oil when hot. Cook burgers for about 7 minutes for medium rare, turning once halfway through. Serve burgers on rolls.

Yield: 24 servings

Veggie Fried Rice

• 1 (5.3-oz.) bag quick-cooking brown rice
• 1 (8-oz.) package fresh sugar snap peas
• 4 green onions, cut into 2-inch pieces
• 1/2 cup matchstick-cut carrots
• Vegetable cooking spray
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 2 large eggs, lightly beaten
• 3 tablespoons lite soy sauce
• 2 teaspoons dark sesame oil

1. Cook rice according to package directions; drain well.

2. Sauté peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sauté 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.

3. Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil.

Yield: 4 servings

Mexican Tortilla Skillet

• 1 pound ground beef
• 1 clove garlic, minced
• 1 packet store-bought or homemade taco seasoning mix
• 6 burrito-size flour tortillas
• 2 cups pureed canned or fresh tomatoes
• 1/2 cup shredded cheddar cheese
• 1/2 cup salsa
• 1 green bell pepper (optional), seeded and chopped

1. Heat a large skillet over high heat until hot. Add ground beef, garlic, and taco seasoning. Cook until beef is browned, breaking it into small pieces with the side of a spoon and mixing everything together.

2. While beef is browning, slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this.

3. Add tomatoes, salsa, and cut-up tortillas to skillet and cook for 5 minutes over medium heat. If it seems dry, you can add a little water. Once this is heated through, sprinkle cheese over top and cover for a few minutes. Once cheese is melted, it is ready to serve. Sprinkle with chopped green pepper (if using) for a little color, crunch, and a healthy dose of vitamin C.

Yield: 4-6 servings

Refried Bean Tostadas

• 6 (6-inch) flour or corn tortillas
• 3/4 cup fat-free refried beans
• 3/4 cup jarred red salsa
• 1 cup shredded Cheddar (about 2 1/2 oz.)
• 1 tablespoon finely chopped fresh cilantro
• 1 cup shredded Romaine lettuce
• 2 tablespoons sour cream

Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 minutes.

Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes.

Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired.

Yield: 6 servings

Quick Lasagna

30 oz. nonfat ricotta cheese

1/4 cup nonfat parmesan cheese, divided

1 egg

28 oz. low-fat spaghetti sauce, divided

1/2 pkg. (9) lasagna noodles, divided

2 1/2 cups part skim milk mozzarella cheese, divided and shredded

Heat oven to 375F.

In a large bowl, combine the ricotta, 2 tbsp. of the parmesan cheese and the egg. In a 9x13 baking dish, spread 3/4 cup of the sauce. Top with 3 noodles, then 1/2 of the ricotta mixture and 1 cup of the mozzarella cheese. Repeat all the layers then top with the remaining noodles and sauce. Sprinkle with the remaining mozzarella and parmesan cheese.

Cover with foil and bake for 10 minutes or until the noodles are tender.

Yield: 8 servings - 5 points each

Orzo with Chicken and Asiago

1 cup fat-free chicken broth

12 oz. skinned and boned chicken breast, bite size pieces

1 cup water

1 1/4 cups orzo, uncooked

1 cup frozen peas, thawed

1/2 cup asiago cheese, grated and divided

1/4 tsp. salt

1/4 tsp. dried rosemary, basil or oregano

1/8 tsp. black pepper

Combine water and broth and bring to a boil. Add chicken and pasta and bring to a boil. Reduce and simmer for 12 minutes, stirring occasionally. Remove from heat, stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tbsp. cheese.

Yield: 4 servings, 7 pts. each

Mediterranean Chicken with Rosemary Orzo

1 lb boneless skinless chicken breasts, cut into 1 inch strips

1 1/3 cups orzo pasta, uncooked
1 1/2 cups (about 2 medium) zucchini, julienned or chopped
1 medium green pepper, chopped
1 1/2 cups (about 3) plum tomatoes, choppped
2 cloves garlic, minced
1 (14 1/2 ounce) can fat free chicken broth
1 tablespoon chopped fresh rosemary leaf or 1 teaspoon dried rosemary
1/2 cup water
1/2 teaspoon salt

Preparation
1. Spray a 10-inch skillet with cooking spray and heat over medium-high heat.
2. Add the chicken and stir-fry for about 5 minutes (until browned).
3. Stir in the chicken broth, orzo and garlic.
3. Heat until boiling; reduce the heat, cover and simmer for about 8 minutes (or until the liquid is absorbed).
4. Stir in the remaining ingredients; bring to a boil.
5. Cover and simmer, stirring once, for about 5 minutes (until the pepper is crisp-tender and the orzo is tender).

Yield: 4 servings

One serving is approximately 450 grams.
WW POINTS per serving: 7
Nutritional information per serving: 364 calories, 2.7g fat, 3.7g fiber

Beef and Potato Tacos

Filling:

2 teaspoons canola oil
10 ounces potatoes pared and diced
8 ounces extra lean ground beef
1 large garlic clove minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pinch freshly ground black pepper

Tacos:

8 taco shells
1 cup tomatoes diced
1 cup shredded lettuce
1 1/2 ounces sharp cheddar cheese shredded
1/4 cup nonfat sour cream
1/2 cup chopped cilantro

To prepare filling, place medium nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add potatoes, tossing to coat. cook until golden brown on bottom (do not stir), about 5 minutes. Add 1/4 cup water; bring to a boil. Reduce heat to low; simmer, covered, until potatoes are tender, 2-3 minutes. Uncover and cook 1 minute longer.

Add beef, garlic, oregano, cumin, salt and pepper to potatoes; cook, stirring to break up meat, until beef is no longer pink, 4-5 minutes. Add 1/4 cup water; bring to a boil. Remove from heat.

To prepare tacos, microwave taco shells on high until warm 45-60 seconds. Divide filling, tomatoes, lettuce, cheese, sour cream and cilantro evenly among warm taco shells.

Yield: 4 servings (2 tacos per person) - 8 pts.

Chicken Crepes with Creamy Tarragon Sauce

Filling:

12 ozs skinless, boneless chicken breast - cooked and chopped

1 pkg chopped broccoli

1/2 cup nonfat sour cream

1/4 tsp nutmeg

1/4 tsp salt

1/8 tsp pepper

Crepes:

3/4 cup skim milk

1 large egg

1/2 cup flour

1 tbsp flour

1 tbsp margarine, melted

1 dash salt

Sauce:

2 tbsp flour

1 cup skim milk

1/2 cup chicken broth

1 tbsp tarragon

3 dashes Worcestershire sauce

Salt & Pepper to taste

In a blender combine all the crepe ingredients and blend on high for one minute.

Refrigerate for 20 minutes. While the batter is chilling, prepare the filling. In a medium

bowl combine all ingredients and blend. Set aside. Spray a nonstick sauté pan with

Butter flavored spray. Heat pan on medium high heat for one minute. Pour a scant 1/4

crepe batter into the pan using a circular motion. You will want the crepe to be

approximately 6" in diameter. Slant the pan to evenly distribute the batter.

Cook until the crepe is golden - about 1 minute per side. Remove and place in between

sheets of waxed paper. Continue process until you have 6 crepes. Place 1/3 cup filling

mixture on crepe and roll up tightly. Place seam side down on a serving plate in

a spoke wheel fashion. You will probably have approximately 1/3 cup filling mixture

left over - save.

To Prepare The Sauce: Place flour in a saucepan. Gradually add the milk and chicken

broth, stirring with a whisk until well blended. Stir in remaining tarragon, salt, pepper

and Worcestershire sauce. Add any remaining filling mixture to sauce. Cook over medium

heat for 8 minutes or until sauce is thickened and coats the back of a spoon. Cover crepes

loosely with plastic wrap and microwave on high for approximately 3 minutes.

Pour sauce over crepes and serve.

POINTS: 4

SERVING SIZE: 1 crepe

Yield: 6 servings

Light Crespelle Recipe

Servings: 16 • Serving Size: 1 • Points: 1 pt
Calories: 52 • Fat: 1.4 g • Protein: 2.5 g • Carb: 7.1 g • Fiber: .2 g
Makes 16 crespelles

• 1 cup flour
• 1 1/2 cups 1% milk
• 2 large egg whites
• 1 whole egg
• 1 tsp oil
• 1/2 tsp salt
• Olive oil spray

Put all the ingredients in the blender. To make crespelles, heat a 6" non-stick frying pan on medium-low heat. Lightly spray pan using olive oil spray and pour 2 tablespoons of batter into the pan, slowly swirling the batter around the pan to cover evenly. Cook about 30 seconds. Flip and cook another 10 seconds. Remove andplace on a plate and repeat the process with the remaining batter. Makes 2 cups batter.

Homemade Spinach Manicotti

Servings: 8 • Serving Size: 2 manicotti • Points: 8 pts
Calories: 376.50 • Fat: 18 g • Protein: 24.7 g • Carb: 29.1 g • Fiber: 3.2 g

• 16 oz part skim ricotta cheese
• 2 cups 2% milk reduced fat mozzarella cheese, shredded (reserve 1/2 cup)
• 1 large egg
• 10 oz package frozen spinach, thawed and drained
• 1/4 cup Parmesan Reggiano
• salt and pepper
• 16 crespelles
• 32 oz marinara sauce or Filetto di Pomodoro

Preheat oven to 375°.

In a large bowl, combine ricotta, 1-1/2 cups mozzarella, egg, spinach, parmesan cheese, salt and pepper.



Fill each crespelle with 1/4 cup spinach filling and roll. In a large baking dish, (or two smaller dishes) pour a little sauce on the bottom of the dish. Place rolled manicotti seem side down onto baking dish. Top with a little more sauce and remaining mozzarella cheese. Cover with foil and bake about 20-25 minutes.

Crock Pot Chicken Taco Chili

Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• 1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Crock Pot Santa Fe Chicken

Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
  
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).

Cilantro Lime Rice

Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 6 pts

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 4 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low andcover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Homemade Chicken Stock

Servings: Varies • Serving Size: 1 cup • Calories: 10 • Points: 0 ww points

• 3 chicken breast halves
• 1 onion, quartered
• 1 tomato, quartered
• 1 cup carrots
• 2 celery stalks
• 2 cloves garlic
• 2-3 sprigs thyme
• 3 bay leaves
• fresh herbs like cilantro or parsley (I used cilantro)
• whole peppercorns
• kosher salt

Place all ingredients into crock pot and fill with water. Cover and cook on high for 4 hours or low for 8 hours.

When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.

If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months. When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

Chicken and White Bean Enchiladas

Servings: 8 • Serving Size: 1 enchilada • Points: 4 ww pts
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g


Chicken and White Bean Filling:

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz) chopped green chiles
• 15.5 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

Green Chile Enchilada Sauce:

• 1 tsp butter
• 1/2 cup chopped white onion
• 2 tbsp flour
• 1 cup fat free chicken broth
• 7 oz can chopped green chile
• 2 jalapeños, chopped (I used jarred)
• salt
• 1/2 cup light sour cream

• 3/4 cup reduced fat Mexican cheese
• 8 medium low carb tortillas
• chopped fresh cilantro or scallions (or both!)

Preheat oven to 375°.


For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover.Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowlywhisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish.Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Barbacoa Beef

Servings: 9 • Serving Size: 4 oz • Points: 4 ww pts
Calories: 161.4 • Fat: 5.0g • Protein: 24.9 g • Carb: 2.8 g • Fiber: 0.7 g

• 3 lbs beef eye of round or bottom round roast, all fat trimmed
• 5 cloves garlic
• 1/2 medium onion
• 1/2 lime, juice
• 2-4 chiptoles in adobo sauce (to taste)
• 1 tbsp ground cumin
• 1 tbsp ground oregano
• 1/2 tsp ground cloves
• salt and pepper
• 3 bay leaves
• 1 tsp oil
• 1 cup water

Place garlic, onion, lime juice, cumin, oregano, chiptoles, cloves in a blender.

Trim all fat off meat, cut into 4 inch chunks. Season with salt and pepper and brownon high heat in 1 tsp oil. Add liquefied spices, water, bay leaves and simmer on low two hours in a pressure cooker. (If you are making this in a regular pot, you will have to double the cooking time to at least 4 hours or more, covered on low flame and addmore water from time to time to make sure it doesn't dry out.)

Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, adjust salt and cumin (you may need to add more) to taste and add some of the reserved liquid back. Simmer uncovered for about 10 minutes to let the flavors penetrate.