Thanksgiving Dressing (aka. stuffing)

1 1/2 to 2 loafs Cubed bread (Tear and let sit on baking sheet covered with light towel overnight. Or buy an already prepared package)
1 lrg. apple grated (I like red delicious for color)
Onion chopped (about a cup)
Celery chopped (about a cup)
Carrot grated (about ½ a cup)
Jimmy Dean Sausage cooked (1 to 2 tubes)
Chicken broth (start out with ¼ cup and add till sticky)
Onion Salt, Garlic Salt
Sage (about a tbsp)

Mix all ingredients above and stuff bird, bake accordingly. If you have leftover stuffing you can bake in a tin foil package or baking dish with glass lid.
~From the kitchen of Sandy M.

Ice Cream Sandwich Cake

Here's a yummy recipe. Definitely not low fat, but it's good. No one can believe this is made from ice cream sandwiches. :) It looks really pretty when it is cut.

18-24 ice cream sandwiches
1 (16 ounce) container frozen non-dairy whipped topping
1 (12 ounce) jar chocolate fudge topping, room temperature
chopped nuts, heath candy bars or other desired candy bars, crushed

Place 9-12 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the whipped topping, then half of the hot fudge topping. Sprinkle nuts (or crushed candy bar). Repeat with the remaining sandwiches and toppings. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen. Variation: Use caramel sauce too.
~From the kitchen of Carrie C.

Spanish Rice

The original recipe called for 1/4 cup oil - so I reduced it....you could even try just 1 Tbsp oil. Also, I usually put a little less salt in. 2 tsp. is a lot to me. Make sure you add that much pepper though. Can also substitute brown rice for white. Yum!

1½ cups white rice
2 Tbsp. oil
¼ cup chopped onion
1 clove garlic, minced
2 cups chicken broth (1 small can)
2 cups water
1 Tbsp. cumin
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 (8 ounce) can tomato sauce

Sauté rice in oil. Add onion and garlic. Sauté. Add chicken broth, water and remaining ingredients. Bring to a boil. Reduce heat. Simmer for 20-30 minutes.
~From the kitchen of Carrie C.

Beef Stroganoff

1 lb. ground beef or sliced steak
1/4 cup chopped white onion
1/2 tsp. garlic salt
2 Tbsp. all purpose flour
1 can beef broth
1 tsp. ground mustard
1/2 tsp. salt
1 tsp. pepper
1 cup sour cream (add more to taste)
wide egg noodles

In a large pot, boil water. Add egg noodles and salt. Cook till tender. In a large skillet brown ground beef . Add onion, garlic salt, salt and pepper. When onions are tender add flour to pan and mix till coated. Add beef broth and dry mustard. Let simmer about 5 min. until flour has cooked. Add sour cream and heat through. Server over noodles. (You can add fresh or canned mushrooms if you like... you won't find any of that at our house) ;)

Favorite Low-Fat Snacks

Sweet:
Nonfat vanilla yogurt with fresh blueberries

Savory:
Light Laughing Cow cheese triangle
Wheatable Crackers

White Chicken Chili

In a large pot add:
1 can chicken broth
4 boneless skinless chicken breasts
1/2 chopped onion
1 tsp. Garlic salt with parsley

Boil until chicken shreds easily and is fully cooked. Reserve broth and shred chicken. (Be sure to not have it too high or the broth will cook away. Sometimes I have to add a second can of broth.)

Add:
1 additional can of chicken broth
Shredded chicken
4 cans Great Northern white beans (drained and rinsed)
1 small can Herdez green salsa
2 small can chopped green chilies

Bring all ingredients to a boil. Then stir in about 3/4 of a large carton of sour cream until heated through. Serve with crushed tortilla chips, cheese, and reserved sour cream on top.

Crockpot style:
If making in the crockpot, add frozen chicken breasts or tenderloins, green chilies, green salsa, beans, and 1 can chicken broth to the crockpot. Cook 4-5 hours. Stir to shred chicken. Add sour cream and heat through.

Won Ton Soup

3 Cans of Chicken Broth
1 Can of Water
1 stalk of baby Bok Choy Cabbage (diced)
2 Green Onions (diced)
1 Carrot (grated with a peeler)
1/4 tsp. Garlic Salt with parsley
1/2 tsp. Sesame Oil
16 Frozen Potstickers
1/4 - 1/2 Cup of Soy Sauce
1/2 tsp. Ground Ginger

Add Chicken Broth, Water, Cabbage, Onions, Garlic Salt, Sesame Oil and Carrots to a boil. Add Potstickers, Soy Sauce, and Ginger. Boil for 8 to 10 minutes.