Chicken and Rice Casserole

2 cups cooked white rice

1 cup cooked, diced chicken breast

1 can cream of chicken soup

1 cup cooked broccoli, chopped

Stir together and spread into an 8" x 8" dish

Top with shredded cheddar cheese and canned fried onions

Bake at 350 for 25 minutes

Homemade Coffee Creamer

Rachel: This is a handy recipe to have whenever Molly comes to visit :)

For each flavor of creamer, you start off with the same basic ‘base’ recipe.

14 oz sweetened condensed milk
1 3/4 cup milk or cream

Mix the ingredients together well. Add them to a mason jar and shake to thoroughly mix the contents.

POSSIBLE FLAVOR COMBINATIONS

French Vanilla Creamer
2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste

Chocolate
2-3 tablespoons chocolate syrup

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract

Strudel
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract

Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee
1-2 teaspoons vanilla extract
1 teaspoon almond extract

Coconut
2 teaspoons coconut extract

Chocolate / Caramel / Coconut
2 teaspoons coconut extract
2 tablespoons chocolate syrup
2 tablespoons caramel ice cream topping

Peppermint Patty
2 tablespoons chocolate syrup
1 teaspoon peppermint extract

Cinnamon Vanilla
2 teaspoons cinnamon
2 teaspoons vanilla extract

Pumpkin Spice
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Honey Vanilla
1/4 cup honey
2 teaspoons vanilla extract

Almond Joy
1-2 teaspoons coconut extract
1 teaspoon almond extract
2 tablespoons chocolate syrup

Sweet Cream
Use 1 3/4 cups of heavy cream instead of the milk in the base recipe
2 teaspoons vanilla extract OR the inside of a vanilla bean, scraped
1 teaspoon almond extract

Chocolate Orange
2 tablespoons chocolate syrup
1-2 teaspoons orange extract

Hazelnut
2 teaspoons hazelnut extract

Chocolate Hazelnut
2 tablespoons chocolate syrup
2 teaspoons hazelnut extract

Cinnamon Cake
2 teaspoons cinnamon
2 teaspoons vanilla extract

Salted Caramel
2-3 tablespoons caramel ice cream topping
1/2 teaspoon salt

Eggnog
replace milk in base recipe with equal amount of heavy cream
1 teaspoons vanilla extract
2 teaspoons rum extract
1 teaspoon ground nutmeg

Toasted Almond
2 teaspoons almond extract

Directions & Tips:
In all these recipes, anything that has a dry or thick ingredient (like cinnamon, honey, etc..) should be heated up with a small amount of your milk/cream from the base recipe so it can dissolve properly. Then, add the rest of the milk/cream along with the sweetened condensed milk.

If you want really creamy creamer, use heavy cream instead of milk in your base recipe.

No Bake Chocolate Oatmeal Cookies

• 2 cups sugar
• 1/2 cup milk
• 1 stick (8 tablespoons) unsalted butter
• 1/4 cup unsweetened cocoa powder
• 3 cups old-fashioned rolled oats
• 1 cup smooth peanut butter
• 1 tablespoon pure vanilla extract
• Large pinch kosher salt

Line a baking sheet with wax paper or parchment.

Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.

Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

Tuna Casserole

8 oz. cooked macaroni (1/2 box)

1 can water-packed tuna, drained

1 can cream of mushroom soup

1/2 can drained English peas

Stir together and spread into an 8" x 8" dish

Top with shredded cheddar cheese and canned fried onions

Bake at 350 for 25 minutes

Spaghetti Squash Pie

Spaghetti pie is a comfort-food superstar, but it's also a calorie catastrophe. Not ours! You'll flip when you try this... 

Prep: 10 minutes 
Cook: 1 hour and 25 minutes 
Cool: 10 minutes 

Ingredients:

1 spaghetti squash (at least 4 1/2 lbs.)
1 lb. extra-lean ground beef (4% fat or less)
2 cups canned crushed tomatoes
1/2 cup (about 4 large) egg whites or fat-free egg substitute
1/2 cup shredded part-skim mozzarella cheese
Seasonings: onion powder, garlic powder, salt, Italian seasoning 

Directions:

Preheat oven to 400 degrees. Spray a large pie pan with nonstick spray.

Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down.

Bake until tender, about 40 minutes.

Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Add ground beef, and season with 1/2 tsp. onion powder, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Cook and crumble for about 5 minutes, until fully cooked. Transfer to a large bowl.

Remove squash from oven, but leave oven on. Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture.

Thoroughly blot dry, removing as much moisture as possible. Transfer 5 cups squash strands to the large bowl. (Reserve any extra squash for another time.)

Add canned crushed tomatoes, egg whites/substitute, and 1 tsp. each onion powder, garlic powder, and Italian seasoning. Mix thoroughly. Transfer mixture to the pie pan and smooth out the surface.

Bake until slightly firm, about 25 minutes.

Sprinkle with cheese. Bake until cheese has melted and lightly browned, about 10 minutes.

Let cool for 10 minutes before slicing. 

MAKES 4 SERVINGS 

1/4th of pan: 300 calories, 8g total fat (4g sat fat), 645mg sodium, 22.5g carbs, 5g fiber, 9.5g sugars, 34g protein -- SmartPoints™ value 4* 

Cauliflower Tabbouleh

another cauliflower recipe...

•        1 head (medium) uncooked cauliflower, cut into florets (about 6 heaping cups florets)   
•  2 1/2 cups fresh parsley, leaves only, or more to taste   
•  1/2 cup mint leaves, or more to taste   
•        2 large fresh tomatoes, diced   
•        1 small uncooked red onion, finely chopped   
•  3 Tbsp fresh lemon juice, or more to taste   
•  1 Tbsp olive oil   
•  1/2 tsp table salt, or more to taste   
•  1/4 tsp black pepper, or more to taste   

Instructions

• Place half of cauliflower in a food processor; pulse until it resembles grains of couscous and then transfer to a large bowl. Repeat with remaining cauliflower.
  
• Place parsley and mint leaves in food processor; pulse until finely chopped (careful not to overprocess it) and transfer to bowl.
  
• Add tomato, onion, lemon juice, oil, salt and pepper to bowl; stir and set aside at least 30 minutes for flavors to blend.
  
• Serving size: 1 cup (2 points +)

Cheesy Cauliflower Biscuits

• 
  
• 
  
• 1 cauliflower head, leaves removed
• 3 garlic cloves, minced
• 1/3 cup nonfat Greek yogurt
• 1/2 cup cheddar cheese, shredded
• 2 eggs
• 2 egg whites
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 
  

Step 1: Make Mashed CauliflowerPreheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.

Step 2: MixTransfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, Nonfat Greek yogurt, salt and pepper and mix together.

In a separate bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the cauliflower mixture.

Step 3: BakeCoat a mini muffin pan with cooking spray of your choice. Then fill the cups to the top with the cauliflower mixture. Bake for 20-25 minutes, until golden brown.

Remove from the pan, and set on a cooling rack.

Makes: 24 small Biscuits. Serving size: 2 Biscuits CALORIES 51; FAT 2.5g (sat 1.3g, mono 0.8g, poly 0.2g); PROTEIN 4.4g; CARB 3.2g; FIBER 1.0g; CHOL 36mg; IRON 0.4mg; SODIUM 227.5mg; CALC 56mg - WW points + 2