Canadian Bacon, Spinach, and Mushroom Crustless Quiche ~ Weight Watchers Comfot Classics Cookbook

2 tsp. olive oil
1 onion, finely chopped
2 slices Canadian bacon, diced
8 oz. mushrooms, sliced
2 large eggs
2 large egg whites
1/2 c. fat-free milk
1 c. fat-free ricotta cheese
1/2 tsp dried thyme
1/2 tsp. salt (I like more)
1/4 tsp. pepper (I like more)
10 oz. frozen chopped spinach, thawed and squeezed dry

Preheat oven to 375F. Spray 9" glass pie plate with nonstick cooking spray (I use oil in a spritzer).

Heat the oil in a large nonstick skillet and set over medium-high heat. Add the onion and cook, stirring occasionally until softened. Add the bacon and mushrooms and cook, stirring occasionally, until the mushrooms are softened and most of the liquid has evaporated.

Whisk the eggs, egg whites, milk, ricotta, thyme, salt and pepper in a large bowl until blended. Stir in the onion mixture and the spinach.

Pour into prepared pie plate. Bake until the top is golden and a knife inserted into the center comes out clean, 35-40 min. Let stand 10 min. before slicing.

YIELD: 6 servings
1 serving = 2 WW Points

Favorite Oatmeal-Raisin Cookies ~ Weight Watchers

1 1/2 c. quick cooking oats
3/4 c. whole wheat flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. sugar
1/4 c. packed brown sugar
4 T butter
1 T canola oil
1 egg
1 tsp. vanilla
1/2 c. raisins
1/4 c. chopped walnuts

Preheat oven to 350F. Spray 2 large baking sheets with oil.

Combine the oats, flour, cinnamon, baking soda, and salt in a medium bowl. With an electric mixer on medium speed, beat the sugars, butter and oil in a large bowl until creamy. Beat in the egg and vanilla just until blended. Add the flour mixture and beat just until blended. Stir in the raisins and walnuts.

Drop by level measuring tablespoons, about 1" apart, onto the baking sheets, making a total of 32 cookies. With your fingers, lightly press each mound to make a 2" round. Bake until the cookies are lightly browned, 12-15 min. Let cool for 1 minute. Transfer to a cooling rack to cool completely.

YIELD: 32 cookies
1 cookie = 2 WW points; 3g fat, 11g carbs, 1g fiber, 1g protein

Skillet Macaroni and Cheese ~ Weight Watchers

8 oz. whole wheat elbow macaroni
1 T butter
2 T flour
1 1/2 c. fat free milk
1 c. shredded 2% sharp cheddar cheese
1/2 tsp. salt
1/8 tsp. pepper
1 T plain dried bread crumbs
1 T grated Parmesan cheese

Cook the macaroni according to package directions, drain.

Meanwhile, melt the butter in a large ovenproof skillet over medium heat. Add the flour and cook, whisking constantly, for 1 min. Gradually whisk in the milk. Increase the heat and cook, whisking constantly, until the mixture comes to a boil and thickens slightly, about 5 min. Remove from the heat and add the cheddar, salt, and pepper, whisking until the cheese is melted. Add the pasta to the cheese sauce, stirring to coat.

Preheat the broiler.

Stir the bread crumbs and Parmesan together in a small bowl; sprinkle over the macaroni and cheese in the skillet. Broil 5" from the heat source, until the crumbs are browned, about 1 minute.

YIELD: 4 1-cup servings
1 cup = 6 WW points; 6g fat, 50g carbs, 5g fiber, 20g protein

Tasty Meat Pie ~ Quick Cooking

1 lb. lean ground beef
1 small onion, chopped
11 oz. condensed beef with vegetables and barley soup, undiluted
1 can condensed golden mushroom soup, undiluted
3 medium potatoes, uncooked, cubed
4 medium carrots, sliced
1/4 tsp. salt
1/8 tsp. pepper
Pastry for double-crust pie

In a skillet cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9" pie plates.

On a floured surface, roll pastry to fit the top of each pie; place over filling. Seal and flute edges, cut slits in top.

Bake at 350F for 45-50 minutes or until golden brown. Let stand for 15 min. before slicing.

YIELD: 2 pies with 6 servings each

**I like pastry on the top and bottom. I also make one large pie with this recipe in the Pampered Chef deep dish baker.

Bread Bowls ~ Taste of Home

1/2 c. water
1 c. warm milk
2 T butter, softened
2 T sugar
1 1/2 tsp. salt
4 c. flour
2 packages (1/4 oz. each) dry yeast
1 egg white, beaten

Dissolve yeast in water with sugar, let stand 5 minutes until foamy. Stir in milk, butter, and salt, stir until combined. Gradually add flour until dough forms a soft ball. Knead 5-7 min. Rise in a greased bowl in a warm place until doubled, about an hour.

Turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 min. Brush wit egg white.

Bake at 375F for 20-25 minutes or until golden brown. Cool on wire racks.

To make bowls, cut the top fourth off of bread; carefully hollow out bottom of each, leaving 1/4" shell. Or using a sharp knife, cut a circle from the top down to the bottom and carefully hollow out bread.

YIELD: 6 bread bowls

Raspberry Coffee Cake ~ Taste of Home

1 T dry yeast
1/3 c. warm water
1/2 c. warm sour cream
1 egg
1/4 c. butter, melted
1/4 c. sugar
1 tsp. salt
2 1/4 to 2 1/2 c. flour
FILLING:
8 oz. cream cheese, softened
1 egg
1/2 c. sugar
1 tsp. vanilla
1 tsp. salt
1/2 c. raspberry jam
GLAZE:
1 1/4 c. powdered sugar
1 tsp. vanilla
2 T milk

IN a large bowl, dissolve yeast in warm water. Stir in sour cream, egg, butter, sugar and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

In a mixing bowl, beat cream cheese, egg, sugar, vanilla and salt until smooth; set aside Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x8" rectangle. Spread filling to within 1/2" of edges. Spoon jam lengthwise over half of filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under.

Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 min. Bake at 375F for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm coffee cakes.

YIELD: 2 loaves

French Onion Soup ~ Taste of Home

6 c. thinly sliced onions
1 T sugar
1/2 tsp. pepper
1/3 c. vegetable oil
6 c. beef broth
8 slices French bread (3/4 inch thick), toasted
1/2 c. shredded Romano or Swiss cheese

In a Dutch oven over medium-low heat, cook onions, sugar and pepper in oil for 20 min. or until onions are caramelized, stirring frequently. Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 min.

Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil until cheese is melted. Serve immediately.

YIELD: 8

Mom's Sweet Potato Bake ~ Taste of Home

3 c. cold mashed sweet potatoes (without milk or butter)
1 c. brown sugar
1/2 c. skim milk
1/4 c. butter, softened
3 eggs
1 tsp. salt
1 tsp. vanilla
TOPPING:
1/3 c. packed brown sugar
1/2 c. chopped pecans
1/4 c. flour
2 T cold butter

In a mixing bowl beat sweet potatoes, sugar, milk, butter, eggs, salt and vanilla until smooth. Transfer to a greased 2 quart baking dish.

In a small bowl, combine sugar, pecans and flour. Cut in butter until crumbly. Sprinkle over potatoes.

Bake, uncovered, at 325F for 45-50 min., until golden brown.

YIELD: 8-10

Venison Vegetable Soup ~ Taste of Home

3/4 lb. venison, cubed
1 T vegetable oil
1 c. diced onion
16 oz. frozen mixed vegetables
2-14 1/2 oz. cans diced tomatoes, undrained
2 c. cubed peeled potatoes
2 c. water
1 T sugar
2 tsp. beef bouillon graules
1 tsp. salt
1/2 tsp. pepper, garlic powder and hot pepper sauce

In a Dutch oven brown venison in oil. Add onion; cover and simmer 10 minutes or until tender. Add remaining ingredients; cover and simmer 1 hour longer or until meat is tender.

YIELD: 8 servings