Yield: 6 servings, 3pts each
9 reduced-fat Oreos, divided
1 1/2 teaspoons butter or margarine, melted
3 (3 1/2 ounce) fat-free vanilla pudding, cups (such as Hunt's Snack Pack)
1/2 cup fat-free cool whip, thawed
1/2 teaspoon vanilla extract
1. Place paper or foil muffin cup liners in each of 6 muffin cups; set aside.
2. Place 4 cookies in a zip-top plastic bag; finely crush cookies using a meat mallet or rolling pin.
3. Combine cookie crumbs and butter; stir well.
4. Press cookie-crumb mixture evenly into bottom of each muffin cup liner.
5. Place remaining 5 cookies in plastic bag, and coarsely crush.
6. Combine 1/4 cup crushed cookies, pudding, whipped topping, and vanilla in a bowl; stir well.
7. Divide pudding mixture evenly among prepared muffin cups.
8. Top each evenly with remaining crushed cookies.
9. Cover and freeze until firm.
I put the pudding mixture into a ziploc bag and cut an end off to squeeze some into each muffin tin...just makes it easier and a little cleaner. Obviously, where are you going to go wrong with this recipe? Oreos, pudding, coolwhip...yeah, sounds delicious and tastes delicious! Just let them sit at room temp for about 5-10 minutes before serving...AND ENJOY!
7.21.2009
Ole' Enchiladas
yield: serves 8 @ 5pts each
1 cup salsa
10 ounces tostitos baked tortilla chips (we did half and half with tortilla chips and baked doritos)
5 ounces evaporated milk
4 ounces chopped green chilies
10 1/2 ounces fat-free cream of chicken soup
10 ounces Velveeta 2% cheese product
12 1/2 ounces cooked chicken breasts (we used two of the Oscar Meyer grilled chicken strips found near the lunch meat)
1. combine salsa, milk, chilies, soup, cheese and chicken in saucepan
2. heat until cheese is melted
3. fill a 9x13 casserole with chips
4. pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes
We had some peppers and onions around so we included those in the saucepan mixture. This was delicious! Mike was worried it'd taste more like nachos but it didn't - it was so tasty and filling! Bryker loved it, too! And it warmed up good for leftovers, yum yum!
1 cup salsa
10 ounces tostitos baked tortilla chips (we did half and half with tortilla chips and baked doritos)
5 ounces evaporated milk
4 ounces chopped green chilies
10 1/2 ounces fat-free cream of chicken soup
10 ounces Velveeta 2% cheese product
12 1/2 ounces cooked chicken breasts (we used two of the Oscar Meyer grilled chicken strips found near the lunch meat)
1. combine salsa, milk, chilies, soup, cheese and chicken in saucepan
2. heat until cheese is melted
3. fill a 9x13 casserole with chips
4. pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes
We had some peppers and onions around so we included those in the saucepan mixture. This was delicious! Mike was worried it'd taste more like nachos but it didn't - it was so tasty and filling! Bryker loved it, too! And it warmed up good for leftovers, yum yum!
Jalapeno Chicken
HEADS UP - this needs to marinate overnight. It's worth it though, trust me.
yield: serves 4 @ 2pts each
1/3 cup steak sauce (such as Heinz 57 or A1, whichever you prefer)
1/3 cup jalapeno jelly, melted
2 tablespoons worcestershire sauce
1 teaspoon garlic powder
4 (4 ounce) boneless skinless chicken breast halves
cooking spray
1. combine first 4 ingredients in a large heavy-duty, zip-top plastic bag
2. add chicken; seal bag, and shake until chicken is coated well
3. marinate in refrigerator 8 hours or overnight, turning bag occasionally
4. remove chicken from marinade
5. grill to perfection
This was really flavorful and moist - YUM! And really it wasn't spicy at all, we used 57 sauce and you tasted that more than anything. Next time I think I'll throw more jalapeno jelly in and perhaps even some jalapeno slices to spice it up a little.
yield: serves 4 @ 2pts each
1/3 cup steak sauce (such as Heinz 57 or A1, whichever you prefer)
1/3 cup jalapeno jelly, melted
2 tablespoons worcestershire sauce
1 teaspoon garlic powder
4 (4 ounce) boneless skinless chicken breast halves
cooking spray
1. combine first 4 ingredients in a large heavy-duty, zip-top plastic bag
2. add chicken; seal bag, and shake until chicken is coated well
3. marinate in refrigerator 8 hours or overnight, turning bag occasionally
4. remove chicken from marinade
5. grill to perfection
This was really flavorful and moist - YUM! And really it wasn't spicy at all, we used 57 sauce and you tasted that more than anything. Next time I think I'll throw more jalapeno jelly in and perhaps even some jalapeno slices to spice it up a little.
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