Creamy Strawberry Lemon Squares

This is a Kraft recipe that I made for New Year's Eve. Everyone who had some seemed to really like it!

Ingredients:
1-1/2 c Honey Maid honey graham crumbs or finely crushed Nabisco Grahams, about 21 squares (Meijer Low Fat Honey Graham crackers, 7 crackers)
1/2 c sugar, divided
6 T butter or margarine, softened (Imperial 1/3 less fat)
2 pkg (8 oz each) Philadelphia cream cheese, softened (1/3 less fat)
2 c cold milk, divided (1/2%)
2 pkg (4-serving size each) Jell-O lemon flavor instant pudding & pie filling
1 tub (8 oz) cool whip strawberry whipped topping, thawed (Cool Whip Dips Strawberry Creme)

Directions:
Mix graham crumbs, 1/4 cup of sugar and butter until well blended. Press firmly onto bottom of 13x9" baking pan to form crust. Set aside.

Beat cream cheese, remaining 1/4 c sugar and 1/4 c of the milk in medium bowl with wire whisk until well blended. Spread over crust.

Pour remaining 2-3/4 c milk into large bowl. Add pudding mixes. Beat with sire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

Nutritional Information:
Calories: 165
Fat: 7.5g
Saturated Fat: 5g
Carbs: 19g
Protein: 2.5g

Rating:
Kristen: 3 or 3.5. I think I would like it better with a different flavor than lemon, but I'm not sure what flavor. Chocolate might be good!!
Dave: 4

No-Bake Cherry Cheesecake

I don't know where this recipe came from- I cut it out of a magazine but there's no telling which one.

Ingredients:
1 pkg (11.1 oz) no-bake cheesecake mix (Meijer No-Bake Original Cheesecake Mix, 11.2 oz)
1/3 c butter, melted (Imperial 1/3 less fat)
2 T sugar
1-1/2 c cold milk (1/2%)
1 pkg (8 oz) cream cheese, softened (Philadelphia)
1 c confectioners' sugar
2 c whipped topping (Cool Whip)
1 graham cracker crust, 9" (Keebler Ready Crust, Graham)
2 cans (21 oz each) cherry pie filling (Meijer)

Directions:
In an ungreased 9" pie plate, combine cheesecake crust mix, butter and sugar; mix until the crumbs are moistened. Press onto the bottom and up the sides of the plate. Refrigerate.

In a mixing bowl, combine cheesecake filling mix and milk; beat on medium speed for 3 minutes. In another mixing bowl, beat cream cheese and confectioners' sugar. Add to cheesecake mixture; beat well. Fold in whipped topping.

Spoon into chilled crust and purchased crust. Refrigerate for at least 1 hour. Top with pie filling.

Nutritional Information (1/8 of pie)
Calories: 364
Fat: 12.5g
Saturated Fat: 6g
Carbs: 55g
Protein: 4g

Rating
Kristen: 4.5
Dave: 4

Crockpot Parmesan Chicken & Rice

I got this recipe from my brother-in-law

Ingredients:

 6 T butter (1/3 less fat imperial, only 1.5 T) 

1 (1 oz) package dry onion soup mix (Meijer brand, it was a little more than 1 oz) 

1 c converted long-grain white rice (Uncle Ben's) 

1/4 c grated Parmesan cheese for topping (Kraft)

6 boneless, skinless chicken breasts (26 oz) 

1-1/2 c milk (1/2%) 

2 (10.75 oz) cans condensed cream of mushroom soup (I used cream of celery, 1 can of Meijer brand and one can of Campbell's 98% fat free... but I have used the mushroom in the past and it was better) 

salt to taste (used it but it really doesn't need it with the salt in the cheese and soup)
ground black pepper to taste 

Directions:  

Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.  

Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese. 

Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours. (I have cooked this on high for 4-5 hours, but today I cooked it on low and it was done in 6 hours.)

Nutritional Information (per cup):

Calories: 320

Fat: 11.3g

Saturated Fat: 2.3g

Polyunsaturated Fat: 0.3g

Monounsaturated Fat: 0.4g

Carbs: 16.9g

Protein: 37.6g

Rating:

Kristen: 4
Dave: 4.5

Variety Sugar Cookies

From cookbook: 100 Years of Domino Sugar Classic Recipes

Ingredients:
2-1/2 c all purpose flour
1-1/2 c Domino Confectioners Sugar
2 tsp baking powder
1/2 tsp salt
1 c butter or margarine, softened (Imperial 1/3 less fat)
1 egg
1 tsp vanilla
Domino Granulated Sugar for sprinkling (red sugar sprinkles)

Directions:
In large bowl, stir together flour, confectioners sugar, baking powder and salt. Add butter, egg and vanilla. Mix thoroughly until well blended. Shape dough into ball; wrap in plastic and refrigerate 2 hours or until chilled.
Heat oven to 375F. Lightly grease cookie sheets. Divide dough into thirds. Roll 1/3 at a time on a lightly floured surface to 3/16" thickness. Cut into desired shapes. Place on prepared cookie sheet; sprinkle with sugar. Bake 8 minutes or until edges are light golden brown. Makes about 5 dozen (2-1/2") cookies.

Nutritional Information: (from Domino)
Calories: 61
Fat: 3g
Carbs: 7g
Protein: 1g

Rating:
Kristen: 5 (And I did eat them all day, which is why there is no picture.)
Dave: 4.5

Zesty Roasted Vegetables

From Kraft Food & Family:

Ingredients:
1/2 lb whole button or cremini mushrooms (sliced white)
1-1/2 c baby carrots
1 medium onion, peeled, cut into 1/2" thick wedges
1 large yellow, red or green bell pepper, cut into 8 strips (green)
1/3 c Kraft Light Zesty Italian Reduced Fat Dressing
1/3 c Kraft 100% Grated Parmesan Cheese, divided

Directions:
Preheat oven to 450F. Line 15x10x1" baking pan with foil; spray with cooking spray. Set aside.
Toss vegetables with dressing and 1/4 c of the cheese; spread into prepared pan.
Bake 28 to 30 min or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.


Nutritional Information (per 1/2 c, from Kraft):
Calories: 60
Fat: 2g
Saturated Fat: 1g
Carbs: 7g
Protein: 4g

Rating:
Kristen: 2.5 or 3. I think I just prefer raw veggies for the most part. But it was worth a try.
Dave: 3

Italian Chopped Salad

This is a recipe that I got out of Kraft Food & Family magazine.

Ingredients:
6 c torn romaine lettuce
1-1/2 c chopped cooked boneless skinless chicken breasts (5.5 oz)
1 c cooked small pasta, such as fusilli or rotini (Meijer tri-color rotini)
1 c cauliflower florets
2 c chopped tomatoes, about 2 large (did not use)
1 c chopped green peppers, about 1 large
1/2 c Kraft Natural Italian Style Cheese Crumbles (Three Cheese)
1/2 c Kraft Zesty Italian Dressing (light)
1/2 c Kraft 100% Grated Parmesan Cheese

Directions:
Place 1-1/2 c of the romaine in each of 4 salad bowls.
Combine chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in a large bowl. Add dressing; toss lightly. Spoon evenly over romaine.
Sprinkle with parmesan cheese.
(I just combined all ingredients in a large bowl and mixed it together.)

Nutritional Information (per 1 cup):
Calories: 64.2
Fat: 2.6g
Saturated Fat: 1g
Carbs: 5.1g
Protein: 5.5g

Rating:
Kristen: 4 forks
Dave: 4.5 forks