1 pkg. egg noodles
4 cans tuna, drained
2 cream of chicken soup
1 can of sweet peas, drained
shredded cheese

Preheat oven to 350°F.
In a saucepan, boil egg noodles as directed, drain.
Using the same pan, add cream of chicken soup, tuna, and peas; stir together.
Transfer to a buttered casserole dish and top with shredded cheese.
Bake until cheese is melted.
Serve.
Great With Brown and Serve Rolls.

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This sounds like something interesting.  Chicken burgers are a welcome change from hamburgers, don’t you think?  I know that my family is really sick of all of the fast food restaurants.  After a while they are no longer fun to eat at.  And I can’t remember the last time that our order, simple as it is, is ever done right.  Oh well.  Here’s the recipe.

POINTS® Value: 6

Servings: 4

Preparation Time: 15 min

Cooking Time: 10 min

Level of Difficulty: Easy

These burgers are Buffalo chicken wing knock-offs. They’re brushed with a spicy BBQ sauce and then topped with crumbled blue cheese. Amazing flavor.

Ingredients

2 spray(s) cooking spray

1/4 cup(s) barbecue sauce

1 1/2 tsp hot pepper sauce, or to taste

1 pound(s) uncooked ground chicken breast

1/2 cup(s) scallion(s), sliced

1/4 cup(s) celery, chopped

1/4 cup(s) dried bread crumbs, plain-variety

2 tsp minced garlic

1/2 tsp table salt

4 item(s) mixed-grain hamburger roll(s)

2 cup(s) romaine lettuce, shredded

1 large tomato(es), cut into 8 slices

2 tbsp blue cheese, crumbled

Instructions

* Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high.

* In a small bowl, combine barbecue sauce and hot pepper sauce. In a medium bowl, combine chicken, 1 tablespoon of barbecue sauce mixture, scallion, celery, bread crumbs, garlic and salt. Using wet hands (to prevent mixture from sticking), form chicken mixture into four 1/2-inch-thick patties; brush top of burgers with some remaining barbecue sauce mixture.

* Place burgers on grill, sauce side down; brush tops of burgers with remaining sauce. Grill, turning once, until cooked through, about 10 minutes. Lightly toast open-faced buns on grill during last minute of cooking.

* To serve, place 4 bun bottoms on each of 4 plates. Top each with 1/2 cup of shredded lettuce, 2 tomato slices, a burger, 1/2 tablespoon of cheese and a bun top (cheese will melt a little from hot burger). Yields 1 burger per serving.

Notes  * If you like your food really spicy, give the lettuce and tomato a few shots of hot sauce.  Switching to light hamburger buns reduces each burger to a POINTS value of 5.

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INGREDIENTS
3 eggs
1/4 cup vegetable oil
1 cup unsweetened applesauce
1 cup frozen apple juice concentrate, thawed
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground ginger
1 1/2 cups ground almonds
2 Macintosh apples – peeled, cored and finely chopped
1 (8 ounce) package cream cheese
3 tablespoons unsweetened apple butter
2 tablespoons frozen apple juice concentrate, thawed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square baking pan.
Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate.
Beat in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples, mix to combine.
Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for about 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting.
Carefully slice the cake in half horizontally with a long serrated knife. Fill and frost with Apple Butter Frosting.

To Make Apple Butter Frosting: Beat the cream cheese until soft and fluffy. Gradually beat in the apple butter and remaining 2 tablespoons apple juice concentrate.

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• 1 1/2 cups frozen pre-browned vegetable protein crumbles (such as Harvest Burgers Recipe Crumbles)
• 2/3 cup chopped onion
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 8oz can tomato sauce
• 2 minced garlic cloves
• 8 taco shells
• Taco bar toppings

1. Combine first 6 ingredients in a medium saucepan and bring to a boil.  Cover, reduce heat and simmer for 10 minutes or until the mixture is thoroughly heated.
2. Spoon mixture evenly into taco shells; top tacos with Taco Bar Toppings.

Taco Bar Toppings

• 1 cup thinly sliced iceberg lettuce
• 1/4 cup drained canned black beans
• 1/4 cup (1oz) shredded reduced-fat sharp cheddar cheese
• 1/4 cup (1oz) shredded reduced-fat Monterey Jack cheese
• 2 tbsp chopped radishes
• 2 tbsp shredded carrot
• 2 tbsp chopped onion
• 2 tbsp chopped green bell pepper

Place these toppings in individual serving dishes.  This recipe yields 4 servings (or 1 serving for a very hungry guy or gal)

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This recipe is for vegetarians but it sure does sound interesting.  I’ve had tofu meats before and except for the hamburgers it was pretty good.  Working at a Seventh Day Advent Church meant not much in the way of meat was served.  Let’s try this recipe.  Let me know how your cheesecake turns out.

1. 1 1/3 cups graham cracker crumbs (about 8 cookie sheets)
2. 2 tbsp brown sugar
3. 1 tbsp reduced-calorie stick margarine, melted
4. Cooking spray
5. 1 cup 2% low-fat cottage cheese
6. 2/3 cup (5 oz) light cream cheese
7. 1 package reduced-fat firm silken tofu, drained
8. 1 cup granulated sugar
9. 1/2 cup bottled fat-free lemon curd (such as Crosse & Blackwell)
10. 1/3 cup all purpose flour
11. 2 tsp grated lime rind
12. 6 tbsp fresh lime juice
13. 2 large eggs
14. 1 large egg white
15. 1 1/4 cups 30% less-fat sour cream (such as Breakstone)
16. 1/2 cup granulated sugar
17. 1 tsp grated lemon rind
18. 1/2 tsp vanilla extract
19. Lemon and lime slices if desired.

• Preheat oven to 325 degrees.
• Combine first 3 ingredients in a small bowl and toss well with a fork.  Sprinkle into bottom of a 9″ springform pan coated with cooking spray and set aside.
• Place cottage cheese, cream cheese and tofu in a food processor; process until mixture is smooth.
• Add one cup granulated sugar, lemon curd and the next 5 ingredients.
• Process until smooth (do not overbeat)
• Pour the filling into a prepared pan.
• Bake at 325 degrees for 1 hour and 20 minutes or until cheesecake is almost set.
• Combine sour cream, 1/2 cup granulated sugar, lemon rind and vanilla in a small bowl; stir well.
• Spread sour cream mixture over cheesecake and bake an additional 8 minutes.
• Turn oven off and partially open oven door.  Leave the cheesecake in the oven for 30 minutes.
• Remove from the oven and let cool for 20 minutes on a wire rack.
• Cover and chill for 8 hours.
• Garnish with lemon and lime slices if desired.

Points: 7, Diabetic exchanges; 3 1/2 starch, 1 1/2 fat.  Calories per serving 308, Pro 8.7g, fat 8.3g, carb 50.5g, fiber 0.3g, cholesterol 58mg; iron 1mg; sod 274mg and cal 81mg

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