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Number of Servings: 10 servings
Serving Size |
5 pinwheels |
Calories |
157 |
Total Fat |
6.5 g |
Saturated Fat |
3 g |
Carbohydrates |
16 g |
Fiber |
1 g |
Sodium |
490 mg |
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Number of Servings: 24 servings
Serving Size |
1 piece |
Calories |
131 |
Total Fat |
6 g |
Saturated Fat |
1.5 g |
Carbohydrates |
12.5 g |
Fiber |
<1g |
Sodium |
475 mg |
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Ingredients:
8 oz. fat free sour cream
8 oz. fat free cream cheese
1 can (4 oz) black olives, well drained
1 cup shredded cheddar cheese
½ cup chopped onion
Garlic powder to taste
5 (10 inch) flour tortillas |
Ingredients:
2 cans refrigerated reduced-fat crescent rolls
2 (8 oz.) packages fat-free cream cheese
¾ cup Miracle Whip
1 package Hidden Valley Ranch dressing mix
Fresh vegetables (substitute or add others as desired):
1 cup chopped broccoli, 1 cup grated carrots, 1 cup chopped cucumbers, 1 cup chopped mushrooms, 1 cup sliced black olives, ½ cup sliced onions |
Directions:
Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas. Roll up the tortillas. Cover them tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap. Cut in slices (10 slices per tortilla roll; use decorative toothpicks to hold).
Excellent served with salsa for dipping.
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Directions:
Spread the crescent roll dough on a lightly greased cookie sheet. Bake at 350 degrees until golden brown (about 12 minutes). Mix the cream cheese, Miracle Whip, and ranch dressing mix. Spread on the cooled crust. Top with the vegetables. Refrigerate until serving. |
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Creamy Parsley Veggie Dip |
(from Weight Watchers; 4 points per serving)
Consider adding semisweet mini chocolate chips (nutritional analysis doesn’t include this addition)
Number of Servings: 6 large sticks or 12 smaller sticks
Serving Size |
1 large stick or 2 smaller sticks |
Calories |
183 |
Total Fat |
11 g |
Saturated Fat |
2 g |
Carbohydrates |
18 g |
Fiber |
2 g |
Sodium |
155 mg |
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Excellent with assorted fresh vegetables
Number of Servings: 9
Serving Size |
1/4 cup |
Calories |
58 |
Total Fat |
2 g |
Saturated Fat |
2 g |
Carbohydrates |
8 g |
Fiber |
<1 g |
Sodium |
379 mg |
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Ingredients:
1/2 cup chunky peanut butter
3 T. honey
2/3 cup crushed corn flakes
1/3 cup instant fat-free dry milk |
Ingredients:
1 cup fat free mayo
1 cup reduced fat sour cream
1/3 cup minced fresh parsley
2 Tablespoons finely chopped onion
1 Tablespoon Dijon mustard
1 garlic clove, minced
½ tsp salt
¼ tsp pepper |
Directions:
Whisk crushed cornflakes & dry milk together. Add to peanut butter mixture. Form into little finger sized sticks. Can be wrapped individually and kept in air-tight container. They also freeze well. Recipe can be doubled, tripled. |
Directions:
Combine all ingredients. Cover and refrigerate overnight. |
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Number of servings:16
Serving Size |
1 slice |
Calories |
170 |
Total Fat |
9 g |
Saturated Fat |
6 g |
Carbohydrates |
20 g |
Fiber |
1 g |
Sodium |
170 mg |
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Source: www.cdc.gov/fruitsandveggies
Number of Servings: 4
Serving Size |
1/4 of recipe |
Calories |
380 |
Total Fat |
12 g |
Saturated Fat |
3 g |
Carbohydrates |
56 g |
Fiber |
8 g |
Sodium |
230 mg |
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Ingredients:
1 cup all purpose flour
¼ cup powdered sugar
½ cup cold butter
8 oz reduced fat cream cheese
1/3 cup sugar
1 tsp vanilla extract
2 cups halved strawberries
11 oz. can mandarin oranges
1 cup fresh blueberries
Glaze:
5 tsp corn starch
1 ¼ cup unsweetened pineapple juice
1 tsp lemon juice |
Ingredients:
2 cups frozen vegetables, thawed (peas, carrots, and corn)
1/3 cup shredded Monterey Jack cheese
12 corn tortillas, warmed
2 tsp vegetable oil
2 cups fresh salsa
1/2 avocado, chopped |
Directions:
In a large bowl, combine flour and powered sugar. Cut in the butter until crumbly. Press onto an ungreased 12” pizza pan. Bake at 350 degrees for 10 – 12 minutes or until very lightly browned. Cool on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar, and vanilla until smooth. Spread over the crust. Arrange the fruit on top.
Glaze: In a small sauce pan, combine the cornstarch, pineapple juice, and lemon juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over the fruit.
Refrigerate until chilled and it is time to serve. |
Directions:
Heat oven to 450 degrees. In a medium bowl,
mix vegetables and cheese. Spoon 1/4 cup vegetable and
cheese mixture down the center of each tortilla. Roll up tightly.
Place taquitos on a baking sheet. Brush each Taquito lightly
with oil. Bake until crispy, about 7 to 10 minutes. While taquitos
are baking, mix fresh salsa with avocado. Spoon salsa
mixture over each serving of taquitos. Serve. |
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