List of Favorite Healthy Exchanges Recipes

Grandma's Comfort Food Made Healthy (also on CD-ROM) 
 
 Grandma's Peanut Butter Pie, p. 163 
    (many, many people say this one!)
    (It's the best recipe everyone I made.  I LLLLLLoooooovvvvvveeeedd it!!!!!!)
    (Have to take a dessert to a party this week.  What pie is your 
     very favorite that you make alot and everyone in your family/friends 
     love?  Since there are so many I am having a hard time zeroing into 
     one.  Thanks a million for your time to answer this question. . . . 
     Favorite Pie: [this one].)
    (. . . there is a great pie.  And very easy too. . . .  It is so good!  
     It's 5 WW pts per 1/8 slice; the HE and diabetic exchanges are given 
     after the recipe.  I use creamy PB, and sometimes I don't bother with 
     the caramel and chocolate syrup drizzled over it.  Either way, it's 
     very decadent!  (at least I feel like I am splurging).)
    (JoAnna asked that we list what our favorite pie is. . . . 
     Ours is [this]!)
 Grandma's Surprise, p.127
 Walnut Brownies, page 179
 Macaroni and Cheese Salad, page 74 -- Meatless Favorite
    (a salad that could be used as a main dish . . . very tasty, too)
 Lemon Cream Pie with Raspberry Glaze, page 160
 Scalloped Chicken and Noodles, page 120 
    (This is one of my family's favorites - even my teenager 
     loves it!! . . . I made a quadruple recipe - took half 
     to church, froze one whole recipe and we ate the other one. 
     There's never leftovers of this one.)
    (I hope your family enjoys it as much as mine. It is one of our 
     favorites that I make over and over again. . . .
     My notes: The topping adds so much to this casserole. I really 
     like regular (non fat-free) Parmesan & recipes don't call for 
     much of it, so I use regular. You won't believe the wonderful 
     aroma of this casserole. It will be difficult to let it set for 
     2-3 minutes before digging in!!
     Also: I am not that crazy about those frozen chicken breasts.  I 
     do use them, but what I prefer is to buy a whole chicken and bake 
     it. One night, my husband and I have baked chicken (we like dark 
     meat), baked potato, and salad or veggie (We don't eat the skin - 
     we think its gross). The next night, I use leftovers to make a 
     casserole. So, two nights, two delicious meals, 1 cheap chicken!! )
    (Very generous serving and "very" good.  I am cooking a lot of HE recipes 
     and hubby likes most of them.  He liked this one. . . .  I had 3 cooked 
     chicken breast in the fridge.  Would you believe I will get 3 recipes 
     from those?  Now that is economical!!)
    (Yes, a little meat goes a long way.  Healthier AND saves money.  JoAnna's 
     recipes strike me that way, I'm satisfied so I don't keep rooting around 
     for other stuff to eat.)
    (I "absolutely" love this.  Have made it twice this week.)

 We had such a wonderful dinner last night, I just wanted to share it with 
 you all.  Everything was from Grandma's Comfort Food.  It started out with . . .
   Scroll down after clicking on this link to see:
   Creamy Tuna and Rice, p. 113 
    (Make sure to include the lite soy sauce!  I used 1 T. instead of 2 t.  I also used 
     instant brown rice instead of white, it upped the fiber by 1.)  
 To go with it, we had . . .
   Three Bean Salad, p. 75  
    (The only thing I will do differently next time is to add some chopped garlic, the 
     kind of can buy in a jar in the produce section.  And, if you're really hungry, you 
     can have a double serving of this for the same amount of points, just 1 pt for a single 
     serving, or double serving.)  
    (*****  I think it was last month that we found this recipe.  What I like about this recipe 
     is not only the taste, but 0g fat.) 
 We had 2 pieces of Ryvita wholegrain crispbread with it.  Then, to add a little sweetness 
 to constrast the saltiness of the bean salad, I made . . .
   Pistachio-Cottage Cheese Salad, p. 88  
    (3 pts per 1/2 c. serving)
    (I have tried this and it is very, very, very, very good!!  I like cool, sweet salads 
     on a hot summer day!!  And they're better for you than ice cream.)
    (This is a wonderful salad.  I made it for dinner tonight and we enjoyed it very much.)
    (I'm telling you . . . you've got to try this.  It is fabulous! . . . 1 serving = 3 points
     ***2 servings = 5 points (YAYYY!)  Oh, I thought it was gummy after combining the pudding 
     and cottage cheese, so I added about 1/4 cup milk.  I don't think it was necessary, though, 
     because the pineapple has juice in it.) 
 An 8 point dinner, and it was soooo filling.

 Fresh Blueberry Pie, p. 168
    (Ann's comments: This filling in this recipe is almost like the crustless strawberry pie 
     that floats around on the W W web site. I don't see why you couldn't just use the filling 
     to make a crustless pie for lots less calories.)
    (I made [this] last night. It was yummy!! and so simple.)
 Frozen Fruit Salad, p. 89
    (Do you want a wonderful alternative to ice cream?  Give this a try.  
     It is absolutely fabulous.  My teenage daughter said, "mmmmm. Mom, you 
     need to make this all the time." . . . I forgot to drain my pineapple, 
     but its still delicious.  I froze it, thawed it a little, cut into 6 
     servings and individually wrapped them and put them back in the freezer. 
     When I want one, I unwrap it, put it in a bowl, nuke on defrost for 1 
     minute and kinda chop it up with a fork.  Ya'll this is so cool and 
     ggggooooooooooooooooooddddd - and absolutely no guilt!!!)
    (I tried [this] -- wonderful) 

 No Peek Stew, p. 134
    (I have converted the recipe for [this] to use pork tenderloins cut in 
     stew sized bites.  It is a tasty dish and the serving equivalents are
     the same.  Just remember to remove the fat from the tenderloins.)
 Budget Lobster, p. 111
    (called Mock Lobster in the March '92 Newsletter)
    (nutrition info is further down in post -- just scroll down after clicking link)
    (I have tried this and it is very good.)
 Cheesy Chicken Casserole, p. 116
    ([Here is one] that I have on my spreadsheet that we really liked.) 
    (This was a thumbs ups.  I didn't bake it we ate right out of the skillet.)
 Vanilla-Poppy Seed Muffins, p. 194
    (These were really good. I would say more like cupcakes then muffins. Try making a 
     frosting to go on top! :)
    (For breakfast today I made [this].  I made a few changes.  I only had 
     sugar free instant lemon pudding (Kroger brand), so I used that instead 
     of vanilla, and it called for 2 t. of vanilla, and I substituted 1 t. 
     of lemon extract for one of them.  They are huge muffins, and very, very 
     good!  Both my kids gave them a big thumbs up.  Definitely a favorite. 
     These will be made again in my kitchen, for sure.)
    (I made [this] and added 1/4 cup of Splenda and 1 teaspoon almond flavoring. 
     The batter is thick, and I made sure the tops were smooth before I baked them. 
     They are big and they taste like an old fashioned sugar cookie without the crunch! 
     I froze them and just pop one in the microwave for about 20 seconds and it's warm. 
     They're good for breakfast or a snack.)
     Pineapple Cashew Slaw, p. 72
 Evergreen Pear Salad, p. 82
 Creamy Cookstove Carrots, p. 97
    (***** Dennis & I loved this one.  We are trying to find new ways to present vegetables, 
     and we find this is going to be repeated.  This will also be a nice way in the winter to 
     serve carrots.  We used frozen baby carrots this time.  M-m-m good!) 
    (I may try less beef broth next time.)
    ([We had this], Grandma's Salmon Loaf (HELP, p. 260), and The Best Mashed Potatoes 
     (Cooking Healthy Across America, p. 329).  We had these for supper one night.  They 
     are all fabulous, and we have had them on different occasions.) 
    (I have ordered the CD-ROM with this cookbook on it, and I am waiting anxiously waiting for 
     November to get here.) 
    (still great as ever) 
 Olden Times Chicken Casserole, p. 117
    (Here's the recipe - it's wonderful - I've made it several times.  It makes a great comfort 
     food when you feel under the weather.  And my teenagers devoured it!)
    (I cannot believe it!!!  My picky son who never eats ANYTHING that I made, ate this for dinner 
     and even said it was "alright"!!!  That's high praise indeed.  I added a big diced carrot to 
     the mixture before putting it in the pan to bake.  I also used a white cheese mixture instead 
     of the cheddar.  Somehow when he SEES the cheese it puts him off before he even tries it.  
     The rest of us enjoyed the casserole too, but that's not outstanding; we enjoy most of JoAnna's 
     recipes.  But this kid, honest to heavens, will not eat anything that I make.  Amazing.)
 Lemon Bars, p. 177
 Apple Brown Betty, p. 178
    (*****  (from my new CD-ROM)  This was so good, we will be having this again.  The apples and the 
     graham cracker crumbs just seem to go together.  WOW!)
    (We love this!) 
 Favorite Tuna Casserole, p. 112
    (*****  (another one from my new CD-ROM)  I love tuna casserole.  This one reminded me so much of 
     one I used to served when my girls were little, back in (???), don't want to tell on my girls how 
     old they are!  LOL.)
 Carrot-Pineapple Salad, p. 81
    (*****  (another from the new CD-ROM)  This was a good marriage of flavors, and we both loved it.)
 Baked Vegetable Hash, p. 107
    ([one] of our favorites . . . [shows] up in our kitchen regularly)
 Grandma's Basil Vegetable Beef Soup, p. 62
    (*****  We loved this soup.  We added some mixed Italian spice that we had.  This is a great warming 
     up soup for a cold winter's day.) 
 Chilly Weather Chili, p. 61    Yahoo Access
    (*****  This made a large amount for 2, so we gave some to our daughter who does not cook and got a
     rave review!  And it certainly hit the spot when it was -20 C windchill factor!) 
 Ham and Cheese Casserole, p. 139
    (*****  This definitely tastes like a casserole my Mother and Grandmother used to make in the 50's.) 
 Banana Raisin Custard, p. 151
    (*****  Tastes sinful!  JoAnna, since getting all your cookbooks, we have had dessert nearly everyday 
     and at least 2 different ones per week.  I never ate desserts as much, now look forward to the end 
     of my meal, especially if we are trying a new one.) 
 Heritage Salmon Loaf, p. 114
    (*****  This was a different way from Grandma's Salmon Loaf (HELP, p. 260) that we had last time.  
     This was also very, very good.  The Cream of Celery Soup really made the difference.) 

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 Loose Meat Sandwiches, p. 124    
    (Loose Meat is similar to Sloppy Joes - except, the Loose Meat sandwiches I made do not have tomato 
     sauce in them - just onions and clear broth, basically.  Here's the recipe I love. . . .)

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 Broccoli-Cheese Casserole, p. 99
    (Thanks for all the salad suggestions; does anyone have a good main dish recipe with 
     broccoli in it? 
     [this one])

 Peanut Butter Popcorn Balls, p. 199
    (I made [these] this weekend, and my whole family went nuts over them!) 
 Apple Gelatin Salad, p. 80
    (Ann's Notes:  This is an excellent salad. I probably use fuji or granny smith apples.)
    (While camping this past week I made this salad . . . .  It was very good and one I will make often. . . .  
     I made 1/2 a recipe and put into a pyrex dish that is not quite 8 x 8.  It still was 4 good size 
     servings.  For two people, I would only make 1/2 a recipe as the apples discolored a little the 
     second day.  I used a Gala apple.  2 pts each serving, WW)
 Cottage Cherry Salad, p. 83
    (Yesterday I tried [a recipe that was] excellent.  [this one]  The only thing I did different was 
     instead of cherry gelatin I only had dark cherry flavor.)


 Breakfast Casserole, p. 183

 Golden Frankfurter Skillet, p. 143