Low Fat Orange Dream Cheesecake

I love cheesecake, enough said.

1 HONEY MAID Honey Graham, crushed
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 tub (8 oz.) PHILADELPHIA Fat Free Cream Cheese
2 cups thawed COOL WHIP FREE Whipped Topping

PRINKLE crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into large bowl. Gently stir in COOL WHIP. Pour into prepared pan; smooth top.
REFRIGERATE 4 hours or until set. Remove rim of pan before serving. Refrigerate leftovers.



Nutrition Information
Calories
100
Total fat
2 g
Saturated fat
1.5 g
Cholesterol
10 mg
Sodium
330 mg
Carbohydrate
11 g
Dietary fiber
0 g
Sugars
5 g
Protein
8 g
Vitamin A
10 %DV
Vitamin C
0 %DV
Calcium
15 %DV
Iron
0 %DV
Healthy Living Information
Good source of calcium
Low fat
Diet Exchange
1/2 Starch + 1 Meat (L)
Nutrition Bonus
You're sure to love the creamy orange flavor of this low-fat cheesecake. As a bonus, the fat free cream cheese is a good source of calcium. Carb Choices: 1

Skillet Chicken and Vegetables Pamesan

I love this meal! It is so easy to make and it is really healthy.

1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese

MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF). ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally. SPRINKLE with the cheese.

Nutrition Information Calories 200 Total fat 4.5 g Saturated fat 1.5 g Cholesterol 70 mg Sodium 380 mg Carbohydrate 9 g Dietary fiber 2 g Sugars 3 g Protein 28 g
Vitamin A 20 %DV Vitamin C 8 %DV Calcium 10 %DV Iron 8 %DV
Healthy Living Information Low fat
Good source of vitamin A or C
Diet Exchange1 Vegetable + 4 Meat (L)
Nutrition Bonus Looking for something that tastes great and is easy to make?
Try this low calorie, low fat flavorful dish that contains vitamin A from the vegetables.
Carb Choices: 1/2

Stuffed Bell Peppers

Tonight I'm making healthy stuffed bell peppers. A friend of mine made these for me for dinner one night and they were really good.

3 bell peppers (red and yellow are the best)
1 cup cooked brown rice (if you boil your rice in chicken broth instead of water it adds more flavor.)
1 Tbs of olive oil
1 zucchini
1 large carrot
1 sweet onion
1 cup shredded cheddar cheese
Mrs. Dash no salt bled to taste

Cook 1 cup of brown rice, substituting the chicken broth for the water. Cut the bell peppers in half. Saute the onion, zucchini and carrots in the olive oil until tender. Mix in a bowl the sauteed veggies, rice, cheese, and Mrs. Dash no salt blend. Fill the bell peppers with the rice, cheese and veggie mixture. Bake at 350 for 15 minutes.

This recipe is kind of a guesstimate, so it may need a little adjusting

Hearty Healthy Chicken Soup from Picky Palate

2 Tablespoons extra virgin olive oil
2 carrots, peeled and diced
2 stalks of celery, diced
½ Cup red bell pepper, finely diced
½ Cup white onion, finely diced
2 Tablespoons jalapeno, minced (seeded and membranes removed)
3 cloves garlic, minced


2 14 oz cans chicken broth
3 Tablespoons tomato paste
1 can northern beans, undrained (white beans)
1 can drained corn kernels
2 Cups thinly sliced fresh spinach leaves, stems removed
2 large boneless skinless chicken breasts, cooked and chopped or shredded
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 Tablespoons Hidden Valley Ranch Seasoning Mix


1. Heat olive oil in a large dutch oven or pot over medium heat. Saute carrots, celery, bell pepper, onion and jalapeno for 5-8 minutes stirring frequently. Stir in garlic and cook for 2 minutes.


2. Stir in remaining ingredients, reduce heat to low and simmer for 20 minutes.

Recipe #1 Very yummy!

Bran Muffins

6 c. All Bran cereal
2 c. boiling water
4 c. buttermilk
1 tsp. salt
5 c. flour (3 c. wheat/ 2 c. white)
3 c. sugar
1 c. shortening
4 eggs, beaten
5 tsp. baking soda
2 c. raisins/ choc. chips/ nuts (optional)

Combine 2 c. All Bran with water. Stir well and set until cool. In mixer cream sugar and shortening until light and fluffy. Add eggs; beat well. Stir in buttermilk, salt, soda. Fold in remaining All Bran, All Bran mixture and chocolate chips. Drop in muffin tins and bake at 400˚ for 15-20 minutes. Makes 5-6 dozen muffins.
Each muffin: 118 calories, 4 g. fat, 19.4 g. carbs