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    50 Recipes

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    From Cooking Light, the quote from my husband was, "WOW! Any dude would eat that and never know it was low fat!" I would recommend using a hamburger bun if you can not find small Kaiser rolls.

    Recipe #484534

    A Weight Watchers recipe. This is really simple and only 4 points.

    Recipe #478661

    I was looking for a way to jazz up a chocolate cake mix and found this on recipes4cakes.com. The cake got rave reviews at a potluck when I made it and I want to make sure I don't lose the recipe. The cooking time for the cake is approximate as each mix may have a slightly different time.

    Recipe #453855

    Found on WW.com and added here for safe keeping. 4 points per serving. Serving size is 3/4 cup.

    Recipe #439082

    From a May 2010 Cooking Light edition. This is a really easy simple dinner. The magazine recommends serving with fresh asparagus and polenta. I served with a creamy mushroom risotto.

    Recipe #420768

    This is a rich and creamy risotto that is a great side dish and works well as a vegetarian main dish. The mushrooms will break up a some while stirring, so resist the temptation to cut them too small when chopping. The recipe can be made with chicken or vegetable stock as you prefer.

    Recipe #420767

    Adapted from a Betty Crocker magazine to be OAMC friendly. This should be made with bone-in chicken breasts, but you can also use thighs.

    Recipe #411489

    From a Cooking Light Everyday Favorites recipe. I have adapted the recipe for OAMC.

    Recipe #411486

    This recipe came from a Paula Deen magazine. I have misplaced it several times now, much to my husband's disappointment. I am finally putting it on Zaar so I will be able to find it in the future. I typically double the recipe and freeze at least one. I have included OAMC directions for the recipe, although they were not in the original recipe.

    Recipe #411472

    I adapted this from a Paula Deen recipe. While still very similar I made a few minor changes to cut some of the fat out. Serve these are you finish cooking them. They do not do well while sitting. The recipe uses 10 inch flour tortillas.

    Recipe #407184

    I adapted this recipe from Rachel Ray's 365: No Repeats cookbook. Be careful not to overcook the shrimp or they will be rubbery. The estimate for the amount of liquid will vary depending on the several factors, but you should be safe with at least 6 cups of pre-heated liquid, you can expect your rice to be done once you have added 4-6 cups. Start checking for texture after the 4th cup is added.

    Recipe #405736

    This recipe came out of a Kraft Philadelphia Holiday Desserts Cookbook I picked up at the grocery store check out. It has a rich, mild peanut butter taste. While I know the directions sound very strange I promise you they work and you will be left with a wonderfully tasty pie.

    Recipe #403338

    These aren't really biscuits, but they do make a nice low point breakfast treat. If you are expecting a traditional baking powder biscuit, this is the the recipe you want. The oatmeal gives the biscuits a nuttier flavor and they end up tasting more like a blueberry muffin than a biscuit. The batter is rather runny, so I recommend you use a cookie scoop when putting them on the baking sheet. I was given this recipe by a friend in WWs. These are 1 point per biscuit.

    Recipe #363628

    Even though we may be on a diet, my family couldn't stand the thought of giving up biscuits. I have been looking for good homemade biscuits that were a little lighter. I don't know if these qualify as lighter or not, but they are good. CALORIES 131 (32% from fat); FAT 4.7g (sat 2.9g, mono 0.9g, poly 0.2g); PROTEIN 4.2g; CARB 18.5g; FIBER 0.5g; CHOL 13mg; IRON 0.9mg; SODIUM 239mg; CALC 98mg WW points 3.

    Recipe #359880

    My husband and I discovered red bean hummus at a local restuarant, after finding a basic recipe on the internet I spent some time playing with the flavors to expand the recipe. This recipe using roasted red pepper is a beautiful red color and I recommend topping with a small amount of olive tapenade to really enhance the flavors nicely. I used half of a four ounce jar of roasted red peppers, however if you prefer you can use fresh roasted red peppers.

    Recipe #330302

    Another adaptation of red bean hummus.

    Recipe #330278

    My husband and I recently had a red bean hummus at a restaurant and it was amazing. I like hummus okay, but thought this was so much better. I was surprised to not see any recipes on Zaar for it though. I knew it couldn't be a totally original idea so a quick internet search found this recipe from www.noteatingoutinny.com. According to the website but not using tahini in the recipe you further lower the fat content of the dish. Best of all, according to the website, the dish costs only $1.15 to make in March of 2007. While I am sure the cost has increased since the original posting I have to assume it is still an inexpensive dish.

    Recipe #330257

    This recipe combines my meatball recipe with one from Alton Brown off Good Eats. My husband and I think they are some of the best meatballs ever made.

    Recipe #327513

    Adapted for OAMC from an October 2007 Cooking Light Recipe. Calories 391, Fat 11 g, Fiber 12.9 g. Weight Watchers Points 8. "An inexpensive cut of pork becomes rich and tender when braised. Creamy beans make the dish hearty and satisfying."

    Recipe #326575

    From the Paula Deen magazine. This is a hearty slightly sweet beer bread. I have made with the honey wheat beer called for as well as regular beer and flavored beers. The baked bread may be frozen for later use. If you like, the dry ingredients can also be made into a mix and labeled with instructions for later use.

    Recipe #316227

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