Ingredients

• 1 Bag or Box of Your Favorite Pasta
• 2 cans of Tuna in water
• 1 can of Sweet Corn
• 1 Can of Clam Chowder
• 1 Large Onion Chopped
• 16 Oz of Cheese Shredded
• 1 Medium Bag of Potato Chips

Directions

Boil the pasta and drain. In a large bowl mix the pasta and onion, corn, tuna, and chowder. Then put mixture into a casserole dish. Top it off with the potato chips and cheese then bake for 30 minutes at 325 degrees. Then enjoy!!!!

Source: WAFB – Baton Rouge, La

Ingredients

• 2 cups Rice, cooked
• 1 cup Milk, skim
• 1/4 cup Splenda brand Sucralose, no calorie sweetener
• 1/4 cup Raisins
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1 medium Apple — Shredded
• 1/4 teaspoon Fruit Fresh — or Lemon Juice

Directions

Combine rice, milk, Splenda (or sugar) raisins, vanilla and spices in a large pan.

Bring to a boil, reduce heat and stir occasionally until the mixture is creamy.

Core and shred apple (with peeling on) and sprinkle with Fruit Fresh or with a little

lemon juice. Stir apple into rice mixture. Cook a few minutes longer until apple is

soft. Serve warm or cold.

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Per Serving (excluding unknown items): 129 Calories; trace Fat (2.8 percent calories

from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 23mg

Sodium.

Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 0 Fat.

Ingredients

• 4 skinless boneless chicken breast halves
• 1/2 cup nonfat yogurt
• 1 tablespoon Creole seasoning (may use 1/4 teaspoon black or white pepper low sodium variety)
• 1/2 cup seasoned (Italian) bread crumbs

Directions

Mix yogurt, Creole seasoning and pepper in small bowl. Dip chicken pieces in yogurt-seasoning mixture, coating very well. Roll chicken pieces in bread crumbs, making sure crumbs completely coat chicken. Place chicken pieces in microwave dish, cover dish with waxed paper (not plastic wrap), cook on high (approximately 12-15 minutes), rotating dish halfway through cooking time.

Yield: 4 servings
Serving size: breast half
Calories per serving: 200
Sodium per serving: 210 mg
Protein: 30 grams Carbohydrate: 3 grams
Fat: 3 grams Cholesterol: 85 mg
Sodium: 280 mg: 150 mg (using low sodium seasoning)
Diabetic Exchange = 3 lean meats

Source: LSU AgCenter

Ingredients

• 4 Tabls. peanut butter
• 1 Tabls. honey
• 1 1/2 cups crispy rice cereal
• 1 pkg. sugarless chocolate pudding (small pkg)
• 2 cups skim milk
• 4 tabls. fat free cool whip

Directions

In a small bowl, combine peanut butter and honey: microwave on high 20 seconds mix. Stir in cereal. Press into 9″ pie plate and chill.

Prepare pudding with skim milk according to package directions. Spread over pie crust and chill.

Top with cool whip.
Makes 4 servings

5 WW points with sugarless pudding
6 WW points with regular pudding

You can add bananas on top of crust and then put pudding on that for a change.

Ingredients

• 1 cup plain yogurt
• 1/2 cup milk
• 1 cup unsweetened orange juice
• 1 medium banana
• Sugar substitute = 1/4 cup sugar
• 1 cup ice cubes

Directions

In a blender combine yogurt, milk, orange juice and sugar substitute. With the blender running, add pieces of banana a few at a time through opening in the lid. Blend until smooth, then add ice cubes one at a time, until desired consistency.