Tuesday, May 29, 2012

No Oven Peanut Butter Squares

Got this from Kraft Website - looks like a good easy bar recipe for a pot luck

1/2 cup butter or margarine
2 cups powdered sugar
1-1/2 cups NABISCO Graham Cracker Crumbs
1 cup PLANTERS Creamy Peanut Butter
1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate (12 squares), melted

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan.
MELT butter in large microwaveable bowl on HIGH 45 sec. Add next 3 ingredients; mix well. Spread into prepared pan; cover with chocolate.
CUT partially through dessert to mark 48 squares. Refrigerate 1 hour or until firm. Use foil handles to remove dessert from pan; cut into squares. 

UPDATE: Made these and they were good but ended up breaking into uneven pieces when I cut them - broke apart like brickle   

Friday, May 25, 2012

Hungry Girl Picnic Recipes

Crunchy Sassy Chinese Slaw

PER SERVING (about 1 cup): 111 calories, 3.5g fat, 375mg sodium, 17.5g carbs, 4g fiber, 10g sugars, 3g protein -- PointsPlus® value 3*

This slaw is so good, it's hard not to eat ALL of it (so do everyone a favor and make a double batch!)...
Ingredients: One 16-oz. package Mann's Broccoli Cole Slaw
1 cup canned water chestnuts, drained and sliced into thin strips
1 cup canned mandarin orange segments packed in water or juice, drained and chopped (and rinsed, if packed in juice)
1 cup chopped scallions
2/3 cup Newman's Own Lite Low Fat Sesame Ginger Dressing
1/4 cup slivered almonds

In a large bowl, toss all ingredients together, and mix well. Refrigerate for at least 2 hours. Stir well before serving. Enjoy!


I can't believe it's not potato salad

1 large head cauliflower, chopped
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
1/2 envelope dry ranch dressing/dip mix
2 tbsp. fat-free non-dairy liquid creamer
1/4 tsp. salt
6 hard-boiled egg whites, chilled and chopped
2 celery stalks, diced
1 cup diced red onion
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley, plus more, for optional garnish
Optional garnish: paprika

Place cauliflower in a large microwave-safe bowl with 1/3 cup water. Cover and microwave until soft, 6 - 8 minutes. Once the bowl is cool enough to handle, drain any excess water.

Put 2 cups of the cauliflower in a blender or food processor. (Set aside the bowl of remaining cauliflower.) To the blender, add mayo, sour cream, Dijonnaise, dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside. To the bowl with the remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.

Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmm!


Pasta Salad

Salad 6 oz. (about 2 cups) uncooked rotini pasta with at least 4g fiber per 2-oz. serving
1 zucchini, chopped
1 large tomato, chopped
1 yellow bell pepper, seeded and chopped
1 large cucumber, chopped
1 cup artichoke hearts packed in water, drained and chopped
1/2 cup roasted red peppers packed in water, drained and chopped
1/2 cup chopped scallions
1/4 cup sliced black olives

1/3 cup fat-free Italian dressing
1/4 cup finely chopped fresh basil
2 tbsp. sun-dried tomatoes packed in oil, drained, patted dry, finely chopped

Optional: salt and black pepper

Prepare pasta according to package instructions. Drain well and transfer to a large bowl. Set aside.

Combine dressing ingredients in a small bowl and mix until blended. Set aside.

Add all remaining salad ingredients to the bowl with the cooked pasta. Add dressing and toss to coat. Cover and refrigerate for at least 1 hour, until completely chilled.

If you like, season to taste with salt and black pepper. Enjoy!

Serving Size: 1/8th of recipe (1 heaping cup)
Calories: 124
Fat: 1.5g
Sodium: 302mg
Carbs: 23.5g
Fiber: 3.5g
Sugars: 4g
Protein: 4.5g

PointsPlus® value 3*