Test Kitchen Notes; for best flavor  it is recommended to refrigerate the ground beef mixture for 24 hours to blend all the flavors, to turn up the heat use spicy taco seasoning mix and/or crushed chili flakes

Servings 8

INGREDIENTS:

1 cup crushed saltines (about 30 crackers)

1 envelope taco seasoning (regular or spicy)

1/2 cup ketchup (regular or spicy ketchup)

1 (4 ounce) can mushroom stems and pieces, drained

1 (2-1/4 ounce) can sliced ripe olives, drained

1 small onion, chopped

3 garlic cloves, minced (garlic lovers can use more)

2 eggs, lightly beaten

2 tablespoons Worcestershire sauce

2 pounds lean ground beef ( I use half beef and half bulk Italian sausage meat)

1 teaspoon each seasoned salt and fresh ground black pepper

salsa, sour cream, shredded cheddar cheese and additional olives, optional

INSTRUCTIONS:——————————-

Preheat oven to 350 degrees F.

Grease a 9 x 5-inch loaf pan

In a large bowl, combine the first 9 ingredients; add in the ground beef then using clean hands mix well.

Press into pan (at this point you can cover and refrigerate for 24  hours).

Bake uncovered for 1-1/2 hours or until a meat thermometer reads 160°.

Serve with salsa, sour cream, cheese and olives if desired.

Ingredient amounts may be adjusted to taste, and may be doubled if desired, plan ahead there is a 2 hour chilling time before serving..

To take this slaw to yet another level use grilled corn removed from the cob

Servings 6

INGREDIENTS:

5 cups shredded cabbage (about half a medium cabbage I just use half of a 3-pound bag of coleslaw mix and also add in the green onions)

1 1/2 cups canned whole kernel corn, well drained (can use mexicorn)

6 green onions, chopped

1/2 cup sour cream

1/2 cup mayonnaise

3 tablespoons buttermilk (can use milk or light cream)

2 tablespoons sugar

2 tablespoons fresh lemon juice (use only fresh lemon juice)

2 teaspoons Dijon mustard OR prepared yellow mustard

1/2 teaspoon cayenne pepper, or adjust to heat level

1teaspoon garlic powder

1 teaspoon seasoned salt

fresh ground black pepper

8 to 10 slices bacon, cooked and crumbled (to be mixed in just before serving)

Posted for Low-Fat Tuesday…

About 230 calories with 3 grams of fat per serving

Servings 6

INGREDIENTS:

2 lbs fish fillets (use your choice of meaty fish fillets)

2 egg whites

1 tablespoon water

3/4 cup dry breadcrumbs

1/4 cup freshly grated Parmesan cheese

3/4 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)

2 teaspoons dried parsley

1/2 teaspoon paprika

1 teaspoon garlic powder (garlic lovers use more)

1/2 teaspoon seasoned salt  (can use more or use white salt)

1/2 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper pinch (or adjust to taste)

INSTRUCTIONS:———————————

Preheat oven to 475 degrees F.

Set oven rack to lowest position.

Coat a baking sheet with cooking spray.

In a shallow bowl whisk egg whites with water.

In a bowl combine the breadcrumbs with Parmesan cheese and next 7 dry spices.

Dip the fish firstly into the egg whites allowing any excess to drip off.

Place a small amount of the crumb mixture onto a plate then coat in the breadcrumb mixture pressing down with hands to firmly pack the coating onto the fish adding more crumbs onto the plate as needed to coat each fillet (do not use the whole amount of crumbs on the plate at one time or they may get soggy).

Place the breaded fish onto baking sheet.

Bake in preheated 475 degree F oven for about 10 minutes or until the fish flakes with a fork (baking time will vary depending on the thickness of the fillets do not over cook the fillets).

Posted for Low-Fat Tuesday.. about 150 calories per serving

Servings 8

INGREDIENTS:

1/2 cup graham cracker crumbs

16 ounces fat-free cream cheese, softened (two 8-ounce packages)

1/2 to 3/4 cup sugar (or adjust to taste)

1 tablespoon all-purpose flour

1/2 cup fat-free sour cream

3 egg whites

1 teaspoon vanilla

1-1/2 to 2 tablespoon fresh lemon juice

fat free canned pie filling of choice, optional

Posted for Low-Fat Tuesday

Yield 8 ice pops

Nutritional facts for one ice pop; Calories 69/ Fat 0 (saturated fat 0) Cholesterol 3 mg/ Sodium 17 mg/ Carbohydrate 16 grams

INGREDIENTS:

3 cups chopped fresh or frozen rhubarb ( sliced into1/2-inch pieces, if using frozen rhubarb measure rhubarb while still frozen then thaw completely, drain in a colander, but do not press liquid out)

1/4 cup sugar(can use more, nutritional facts are calculated for 1/4 cup)

3 tablespoons water (can use fruit juice in place of water)

1 cup low-fat strawberry yogurt

1/2 cup unsweetened applesauce

1/3 cup finely chopped fresh strawberries

2 drops red food coloring, optional

INSTRUCTIONS:———————————

In a large saucepan bring the rhubarb, sugar and water to a boil.

Reduce heat, simmer uncovered, for 10-15 minutes or until mixture is blended and thick; cool and set aside 3/4 cup (save the remaining rhubarb for another use).

In a large bowl combine the yogurt, applesauce, strawberries, reserved rhubarb mixture and food coloring if using.

Fill molds or cups with about 1/4 cup fruit mixture; top with holders or insert a Popsicle stick into each cup.

Freeze until completely frozen.

Posted for Low-Fat Tuesday

Servings 8

Nutritional facts for one roll; Calories 123/ Fat 5 grams (saturated 1 gram) Cholesterol trace/ Sodium 234 mg/ Carbohydrate 18 gram

INGREDIENTS:

1 (8 ounce) tube refrigerated reduced-fat crescent rolls

1 teaspoon ground cinnamon

Splenda (equivalent to 1/2 cup sugar)  divided

1/4 cup confectioners sugar, sifted to remove any small lumps

1 tablespoon fat-free milk

INSTRUCTIONS:————————————

Preheat oven to 375 degree F.

Coat a 9-inch round baking pan with cooking spray.

Unroll crescent dough into a rectangle; seal seams and perforations.

Combine the cinnamon and half of the sugar substitute; sprinkle over dough.

Roll up jelly-roll style starting with a long side; seal edge.

Cut into eight slices.

Place rolls cut side down into baking pan.

Bake for 12-15 minutes or until golden brown.

In a small bowl combine the confectioners sugar with fat-free milk and remaining sugar substitute; drizzle over warm rolls.