(29) Fruit Dip (Bonnie Sue Fitt Andrus)

8 servings of dip (2 Tbl each)
4 oz reduced fat cream cheese (Neufchatel) softened
1/2 c vanilla artificially sweetened low-fat yogurt
1/4 c plus 1 to 2 teaspoons caramel topping
1 Tbl chopped crystallized ginger
1 med unpeeled eating apple, sliced
1 med pear, sliced
1 med banana, sliced (1 cup)
Beat cream cheese in med bowl with electric mixer on medium speed until creamy. Beat in yougurt and 1/4 cup of the caramel topping until smooth.  Cover and refrigerate at least 30 minutes until chilled.  Spoon dip into small serving bowl. Drizzle with 1 to 2 teaspoons caramel topping; swirl with tip of knife.  Sprinkle with ginger. Serve with fruit slices.
1 serving: Calories 95, Fiber 1g, Fat 2g (Saturated 1g), Cholesterol 5mg, Sodium 110mg, Protein 2g, Carbohydrate 18g.  Food Exchanges: 1/2 Starch; 1/2 Fruit; 1/2 Fat

(28) Oven-Fried Potato Wedges (Bonnie Sue Fitt Andrus)

4 servings
3/4 t salt
1/2 t sugar
1/2 t paprika
1/4 t ground mustard
1/4 t garlic powder
3 med baking potatoes (8 to 10 ounces each)
Cooking spray
Heat oven to 425 degrees. Mix sugar, paprika, mustard and garlic powder.  Gently scrub potatoes, but do not peel.  Cut each potato lengthwise in half.  Cut each half lengthwise into 4 wedges. Place potato wedges, skin sides down, in ungreased rectangular pan, 13 X 9 X 2 inches.
Spray potatoes with cooking spray until lightly coated.  Sprinkle with salt mixture. Bake uncovered 25-30 minutes or until potatoes are tender when pierced with fork. (Baking time will vary depending on the size and type of the potato used).
1 Serving: Calories 105, Fiber 2g, Fat 0g (Saturated 0g), Cholesterol 0 mg, Sodium 450 mg, Protein 2g, Carbohydrate 24g.  Food Exchanges: 1 1/2 Starch

(27) Key Lime Fruit Salad

8 servings
1 container (6 oz) key lime pie flavored artificially sweetened low-fat yogurt
2 T orange juice
2 c fresh pineapple chunks
1 c strawberry halves
2 c green grapes
1 c blueberries
2 c cubed canteloupe
1/4 c flaked or shredded coconut, toasted*
Mix yogurt and orange juice.
Layer fruit in order listed in 2 1/2 quart clear glass bowl.  Pour yogurt mixture over fruit.  Sprinkle with coconut. Serve immediately.
*To toast coconut, heat in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
1 serving: Calories 120, Fiber 3g, Sodium 25 mg, Fat 2 g (Saturated 1 g), Protein 2 g, Cholesterol 0 mg, Carbohydrate 26 g. Food Exchanges: 2 Fruit

(26) Beef Taco Pie (Bonnie Sue Fitt Andrus)

1 lb ground beef
1 pkg Fritos
1/3 c chopped black olives
1 pkg taco mix
1 can (8 or 15 oz, according to taste) tomato sauce
1 c grated cheddar cheese
1 onion, chopped
1 c sour cream
1 pkg crescent rolls (refrigerator dough)
Crush fritos. Brown beef with onions; add taco mix, tomato sauce and olives. Line a greased pie plate with crescent rolls. Pat dough out evenly on bottom and up the sides. Bake slightly. Put 1/2 fritos on bottom.  Add beef filling and sour cream over this. Cover with cheese and place remaining fritos on top. Bake at 350 degrees for 20-25 minutes.

(25) The Best Sweet & Sour Chicken (Bonnie Sue Fitt Andrus)

1 lb. chicken cut into large chunks
Dredge chicken in flour and brown in skillet with oil. Place in 9X13 pan.
Sauce:
15-20 oz can pineapple chunks
Drain. Add enough water to juice to make 1 1/4 cup liquid. Pour into saucepan. Add:
1 cup sugar
2 T cornstarch
3/4 cup apple cider vinegar (may substitute apple juice for sweeter flavor)
1 T soy sauce
1 chicken bouillon cube
Small amount of red food coloring, if desired
Bring to boil, simmer 2 minutes. Pour over chicken. Bake uncovered 350 degrees for 1/2 hour. Add pineapple chunks &
1 green pepper, cut into rings. Bake uncovered 1/2 hour longer.

(24) Chicken Enchiladas (Bonnie Sue Fitt Andrus)

6 servings
1 c mild green sauce (salsa verde) or salsa
1/4 c cilantro sprigs
1/4 parsley sprigs
1 T lime juice
2 cloves garlic
2 c chopped cooked chicken or turkey
3/4 c shredded mozzarella cheese (3 oz)
6 flour tortillas (6-8 inches in diameter)
1 medium lime, cut into wedges
Heat oven to 350 degrees. Spray rectangular baking dish, 11 X 7 X 1 1/2 inches, with cooking spray. Place green sauce, cilantro, parsley, lime juice, and garlic in blender or food processor.  Cover and blend on high speed about 30 seconds or until smooth. Reserve half of mixture.
Mix remaining sauce mixture, the chicken and 1/4 cup of the cheese. Spoon about 1/4 cup of the chicken mixture onto a tortilla. Roll tortilla around filling.  Place seam side down in baking dish. Pour reserved sauce mixture over enchiladas. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 to 25 minutes or until hot. Serve with lime wedges.
1 serving: Calories 210, Fiber 2g, Fat 8g (Saturated 3g), Cholesterol 50 mg, Sodium 420 mg, Protein 20 g, Carbohydrate 17 g. Food exchanges: 1 Starch; 2 1/2 Lean Meat

(23) Orange Cremo Salad (Bonnie Sue Fitt Andrus)

1 lg. pkg. vanilla pudding-not instant
4 c water
Bring to boil, stirring constantly. Remove from heat and add:
1 lg. pkg. orange jello
Stir until jello dissolves. Place in fridge overnight. In morning, whip well and add:
1 sm. carton cool whip
1 can mandarin oranges (drained)
2 (8 oz) cans pineapple tidbits (drained)
2 bananas
Mix and chill.
Can also be made with sugar free/fat free pudding, sugar free jello and fat free cool whip for a low calorie treat.