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Featured Recipe:

BREAD STICKS

2 Packages potato soup
¼ tsp garlic powder
2 Tbsp fat-free ricotta cheese
1 Tbsp fat-free sour cream
1 Tbsp water
¼ tsp Italian seasoning (optional)

Mix ingredients together.  Mixture will be stiff, but all dry ingredients should be mixed in.  On floured cutting board turn dough into 4 pieces until about 12 inches long.  Cut in half.  You will have 8 pieces 6 inches long.  Place on cookie sheet sprayed with Pam.  Spray tops of bread sticks with Pam and sprinkle with garlic powder. 

Bake at 350 for 10 minutes.  1 package = 4 bread sticks
Eat plain or dip in spaghetti sauce or low-cal cheese sauce.

Archived Recipes

CHOCOLATE MOCHA BROWNIE (OR HAZELNUT BROWNIE)**

2 chocolate meal replacements
2 T. all-purpose flour
1 T. chocolate sugar-free pudding
1/8 t. baking soda
1/8 t. baking powder
4 packets ( 1 t. per packet) Chocolate Mocha Nescafe Instant Coffee
1 packet Splenda
5-6 T. water

Mix all dry ingredients. Add water.  Mix to “brownie dough” consistency. 
Bake at 350 for 20 – 25 minutes until done in the middle.

** To make Hazelnut Brownie use exact same recipe except substitute the 4 packets of Chocolate Mocha Nescafe Instant Coffee for 4 packets of Hazelnut Nescafe Instant Coffee.

SAUSAGE BREAKFAST PIE

Mix:2 Potato Soup MR plus 4 T Water
Roll out between Pam sprayed sheets. Peel off paper into small pie pan. Bakecrust for 15-20 minutes at 350 until lightly browned.

Sauté: 1 T Chopped Onion in Butter Pam until soft.
Add: 2 T Skim Milk plus 1 oz Fat Free Cream Cheese
Whisk and cook over low heat until blended and cheese is melted. Remove from heat and set aside.

Beat 2 servings of egg beaters (1/2 cup) until fluffy. Whisk in onion mixture and ¼ t Worcestershire sauce, ¼ c fat free shredded cheddar cheese, ½ c Boca sausage crumbles. Pour into prepared pie shell and bake at 350 for 20-22 minutes until it is set.

SPICY TOMATO SOUP

1 Potato Soup MR
1 14.5 oz can Stewed Tomatoes with basil, garlic, and oregano
1 5.5 oz can Spicy Hot V-8
1/2 cup Water
1 tsp. Italian Seasoning
1/2 tsp. Oregano
Pepper to taste
1 drop Hot Sauce (optional)

Puree the canned tomatoes in a blender. Stir all ingredients in a medium saucepan. Heat and stir frequently for 15 minutes.


PINEAPPLE COCONUT MUFFINS

4 packets Vanilla Healthone
½ tsp baking powder
8 oz can crushed pineapple in its own juice (no sugar added)
2 tsp coconut extract
Add enough water to make brownie-like batter

Spray muffin tins with non-stick cooking spray. Bake at 350 degrees for 12-15 minutes for mini muffins (longer for regular sized muffin tins).

Yield= 24 mini muffins or 12 regular muffins
Calories= 33 per mini muffin or 66 per regular muffin

CRAISIN ALLSPICE MUFFINS

4 Packets Vanilla HEALTH ONE
4 Tbsp. Flour
2 Tbsp. Butter Extract
1/4 cup "craisins"
2 Tbsp. Splenda®
1 ½ tsp. Allspice
1 Tbsp. Vanilla Extract
2 Tbsp. Fat Free Sour Cream
2 ½ Tbsp. Sugar Free Vanilla Pudding
1 cup Diet 7-Up®
1 tsp. Baking Powder
1 tsp. Baking Soda

Mix all together and put into a Pam® sprayed mini muffin tin. Bake at 325° for about 17 minutes.

PUMPKIN SOUP

1 Packet Potato soup HEALTH ONE
1 Cup Very Hot Water
½ Cup Canned Pumpkin (butternut squash can also be used)
Dash of McCormick® Vegetable Supreme seasoning
Salt and Pepper to taste

Combine all ingredients in blender and blend for about 1 minute. Use caution as you are blending hot water. 

ALMOND JOY CAKE

2 Packets Chocolate HEALTH ONE
1 tsp. Baking Powder
1 tsp. Vanilla Extract
1 tsp. Coconut Extract
½ tsp. Almond Extract
2 Packets Splenda®
1 Tbsp. Sugar Free Chocolate Pudding
Enough water to make cake batter consistency

Mix all ingredients and pour into small cake pan sprayed with non stick spray.  Bake at 350 degrees for 33 min.  When cool, ice and serve.

PEACH UPSIDE DOWN CAKE

4 packets vanilla meal replacement
2 T. vanilla pudding mix
2 T. self-rising flour
6 oz water
1 T. cinnamon
½ cup sugar free syrup
peach fruit cup/light

Mix cinnamon and syrup, pour into bottom of small baking pan sprayed with PAM. You can use pineapple or pear or mixed fruit in place of the peaches.

Drain peaches and place into pan on syrup mixture. Mix packets, pudding, flour and water together.  Pour batter over peaches.  Bake at 350 for 23 minutes.  While warm invert on plate.

RYE BREAD

1Potato MR
1 tbsp rye flour
1 tsp caraway seeds 1/8 tsp baking soda
1/8 tsp baking powder
1/3 c buttermilk

Preheat oven to 350 degrees. Spray a single serve casserole dish with cooking spray. Mix all ingredients together and pour into casserole dish. Bake for 15-20 minutes or until done.

ZUCCHINI BREAD

• 6 Packets Vanilla HEALTH ONE
• 4 Tbsp. Sugar Free Vanilla Pudding
• ¼ cup Flour
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 2 Packets Splenda®
• 1 Tbsp. Molly McButter®
• 1 Tbsp. Vanilla
• 1 Tbsp. Walnut Extract
• 1 Tbsp. Cinnamon
• 1 Small Zucchini
• 1 cup Water

Spray loaf pan with Pam®. Heat oven to 350°. Mix all ingredients until mixed. Bake for 30-40 minutes or until toothpick inserted into center comes out clean.

BUTTERY STRAWBERRY WAFFLES:

• 2 Packets Strawberry HEALTH ONE
• 2 tsp. Butterscotch Sugar Free Pudding
• 1/3 cup Water (plus a teeny bit more)

Optional Toppings:
Sugar-Free Syrup, Fresh Berries, Applesauce, Low Sugar or "Simply Fruit" Jelly

Put in cold Pam® sprayed waffle maker, plug in, and cook until steam starts pouring out around the edges (about 3 minutes). Raise lid to let steam escape, lower lid, and unplug waffle maker. Let them cook as the maker cools down for another 2 minutes. Carefully remove waffles with a spatula.

TOMATO SOUP:

• 1 Packet Potato Soup HEALTH ONE
• 1 Can Basil, Garlic, Oregano-Flavored Tomatoes
• 1 Can Sliced Mushrooms, Drained
• ½ Cup Sautéed Diced Onions
• Italian Spices

Heat the tomatoes and mushrooms in the microwave, and then transfer to a blender. Add the onions, HEALTH ONE, and some Italian spices. Blend until smooth.

GIANT PARMESAN HERB BISCUIT:

• 1 Potato Soup Health One packet
• 2 tsp. parmesan cheese (adds 20 calories)
• 1/2 tsp. dried garlic
• 1/2 tsp. dried onion
• 1/2 tsp. oregano
• 1/2 tsp. dried basil
• 1/2 tsp. baking soda
• 1/3 cup water

Combine ingredients and stir to moisten evenly.  Pour batter into a 5oz. ramekin coated with non-stick spray.  Place ramekin on a cookie sheet.  Bake in a preheated 350° oven for 25 minutes until golden brown.  Biscuit should rise to be about 2 inches.

This recipe comes from Starting Point in Cape Girardeau, MO.

SPICE MUFFINS:

• 2 Vanilla Health One packets
• 2 Tbps. of sugar free Vanilla pudding
• 1 egg white
• 1 Tbps. flour
• 1/8 tsp. baking soda
• 1/4 tsp. baking powder
• 2 Tbsp. Splenda®
• 1 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/4-1/2 tsp. of cloves
• 1/4-1/2 tsp. of nutmeg
• 4 oz. unsweetened applesauce

Preheat oven to 350 degrees.  In a mixing bowl, beat one egg white.  In a separate bowl, mix all of the ingredients together and add the egg white last.  Mix well.  Grease a muffin or mini muffin tin with non-stick cooking spray.  Fill the cups about 2/3 full and bake 12-15 minutes.

Note: If the batter appears too thick, add a little water.

This recipe comes from Starting Point in Cape Girardeau, MO.

STRAWBERRY LEMON POPPYSEED COOKIES:

• 1 Pkg Strawberry MR

• 1 Tbsp cheesecake mix (low-fat)

• 1 Tbsp vanilla pudding (sugar-free, instant)
• ¼ tsp lemon crystals (drink mix)
• ¼ Cup water

Hint: the thicker the batter the higher the cookies rise

Combine all ingredients and bake at 400 degrees for 8-9 minutes.

BLUEBERRY MUFFINS:

• 6 packet Vanilla MR

• 4 Tbsp brown sugar substitute

• 2 packets of sugar substitute
• 2 tsp baking powder
• 3 Tbsp vanilla extract
• 2 Tbsp of FF cheesecake pudding
• 1 C frozen blueberries (defrosted & rinsed)
• Water to make into batter

Mix ingredients together.  Preheat oven to 375 degrees.  Grease muffin pans with nonstick spray.  Fill each cup 3/4 full, bake for 15-20 minutes.

Makes 12 muffins per recipe: 2 muffins = 1 MR

PUMPKIN MUFFINS:

• 4 packets Vanilla MR

• 1 Tbsp pumpkin pie spice

• 2 Tbsp butterscotch pudding
• 4 Tbsp flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp Splenda®
• 1/4 cup pumpkin (pie filling)
• 1/2 cup water

Mix ingredients together.  Preheat oven to 350 degrees.  Grease muffin pans with nonstick spray.  Fill each cup 3/4 full, bake for 15-20 minutes.

GELATINE POKE CAKE:

• 4 packets Vanilla MR

• 2 Tbsp flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 Tbsp Splenda
• 1 Tbsp Vanilla Sugar-Free Pudding
• 1 tsp Vanilla Extract
• 1 Tbsp Butter Extract
• 3/4 cup water

Prepare and use after cake is baked:

• 1 pkg of Sugar Free Gelatin (any flavor)
• 1 cup boiling water

Mix ingredients together.  Preheat oven to 350 degrees.  Grease pan with nonstick spray.  Bake for 15 minutes.  Once baked and cooled, poke holes in cake with fork tines. Pour concentrated liquid Gelatin over cake.  Allow to cool in refrigerator.  Can top with Fat-Free whipped topping.