Key lime Pie

1 small sugar-free lime jello
1/4 cup boiling water

Whisk jello and water very well.
Add 2 containers of key lime pie yogurt
Whisk again.
Add 8 oz. fat free Cool Whip
Pour into graham cracker crust and chill.

To make this "healthier", I pour the pie into a sprayed pie plate and sprinkle a few crushed graham crackers on top of the pie.

Potato Soup

1 bag Ore Ida O'Brien hashbrowns (16 oz.)
4 cans chicken broth
1 pkg. McCormick Country Gravy Mix

Spray pan with Pam. Saute potatoes 10 minutes. Stir gently and add broth. Bring to boil. Prepare gravy mix according to pkg. directions. Add and simmer 20 - 30 minutes.

Yogurt Cake

1 white cake mix
3/4 c. water
1/2 c. unsweetened applesauce
3 egg whites
1 yogurt - any flavor but usually use a berry flavor

Mix together and bake at 350 degrees until inserted toothpick comes out clean.

When cool, frost with a yogurt (same flavor) mixed with 8 oz. fat free Cool Whip.

Chill.

Lemon Cake

1 lemon cake mix
2 egg whites
1 can Diet 7up

Mix together and beat for 2 minutes. Pour into sprayed 9 x 13 pan. Bake for 35 minutes at 350 degrees. Poke holes in top of baked cake with a fork.

While cake bakes, mix 1 small box lemon jello with 1 cup boiling water and then add 1 cup cold water. Pour evenly over the top of the baked cake and put in fridge for at least 2 hours.

Frosting: Mix 1 small vanilla pudding and 1 small lemon jello. Add 1 cup skim milk & 1 tsp. vanilla. Beat until smooth and spread on cake. Keep chilled.

Veggie Soup

1 pound burger - browned, rinsed, and drained
1 lge. can V8 juice
16 oz. frozen mixed veggies
1 pkg. Hidden Valley ranch dip mix

Mix and simmer until veggies are tender.

Taco Soup

1 pound ground beef browned, rinsed and drained
3 cans stewed tomatoes (lge.) I blend mine until they have no chunks
1 can red beans - undrained
1 can corn - undrained
1 can chopped green chilies - undrained
1 pkg. taco seasoning
1 pkg. ranch dip mix

Simmer for 30 - 45 minutes

Low Carb Cheeseburger Soup

My friend and neighbor, Ann, passed this recipe on to me this winter. It is really easy to make and can easily be doubled or halved pending the number of guests. Although I often freeze soups, I have not frozen this one and cannot tell you how well it preserves. One item to keep in mind if you do have leftovers and reheat: most of the cheese floats to the top of the container and you will have to stir it again while reheating. 

Ingredients: 

1 lb ground turkey (Works well with lean ground beef, too!) 

2 tsp onion powder 

1 tsp basil 

3 cups chicken broth  

1 cup each of frozen broccoli and fozen cauliflower

1/2 cup frozen carrots (I have generally omitted this and added more broccoli.)

1 1/2 cups fat free half and half 

8 oz shredded cheddar cheese (Kraft has a new Mexican shredded cheese that is great, too!)

The recipe makes 8- 10 bowls of soup. 

Directions: Brown ground turkey (or lean ground beef) and drain off any fat. Return to a large pot and add onion powder. Brown a little longer to flavor the meat. Add chicken broth, basil and frozen veggies. Bring to boil and simmer covered about 20 minutes until the veggies are tender.

Add in fat free half and half and then the shredded cheese. Take off heat and stir until cheese is melted. DO NOT return to heat or cheese will separate and not look creamy and pretty. Don't worry, it will still be edible, but clumpy. If you reheat the soup, it also somewhat has this consistency.

Also, this is great because it is thick enough crackers aren't really needed to make it a hearty soup.