Friday, April 6, 2012

Recipe: Strawberry Cheesecake Pie

Strawberry Cheesecake Pie

2/3 Cup evaporated fat free milk
1 pkg (8 oz) fat free cream cheese, softened
1 large egg
½ Cup granulated sugar (I used Splenda)
2 Tbsp all purpose flour
1 tsp grated lemon peel (lemon zest)
1 prepared 9 inch graham cracker crust
1 ½ to 2 cups halved fresh strawberries
3 Tbsp strawberry jelly, warmed

Preheat oven to 325 degrees. Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

Bake for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for two hours before serving.

Wednesday, April 4, 2012

Recipe: Chicken Vegetable Casserole

Chicken Vegetable Casserole

                                                                Serves 4
                                                          8 Pts+ Per Serving 

 4 skinless boneless chicken breast 
1 Tbsp margarine
16 oz package of California Blend (broccoli, cauliflower & carrots) 
½ tsp garlic powder
1 can cream of mushroom soup 
¼ cup milk 
1 Tbsp lemon juice

 Cut chicken into strips. Melt margarine in skillet. Place chicken in skillet and cook until browned, turning once (about 10 minutes). Remove chicken from skillet.

 Combine remaining ingredients in skillet and bring to a boil. Return chicken to skillet; cover and simmer for 10 minutes or until vegetables and chicken are done.     1 cup= 1 serving