Lemon Creamcheese-Blueberry Pie

Submitted by: Ann Hatzopoulos from Betty Crocker

Servings: 8

Ingredients:
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
1 package (8 oz) cream cheese, softened
1 1/2 cups milk
1 box (4-serving size) lemon instant pudding and pie filling mix

Topping
1 can (21 oz) blueberry pie filling with more fruit
1 cup frozen (thawed) whipped topping
Lemon wedges, if desired

Directions:
1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2. Meanwhile, in small bowl, beat cream cheese with electric mixer on medium speed until fluffy. In medium bowl, beat milk and pudding mix with electric mixer on medium speed until well blended. Add cream cheese; beat until smooth.
3. Spread cream cheese-pudding mixture in shell. Refrigerate 1 hour.
4. Top individual servings with blueberry pie filling; garnish with whipped topping and lemon peel. Cover and refrigerate any remaining pie.

Note:
We bought a graham cracker crust and cut out all the baking required!

Easy Caprese Breakfast Pizzas

Submitted by: Ann Hatzopoulos from Hungry Girl

Servings: 1

Ingredients:
1 light English Muffin
2 thick slices from a large firm plum tomato
6 fresh basil leaves
1 piece ligh mozzarella string cheese, pulled into strips
1 teaspoon light whipped butter or light buttery spread
1/2 teaspoon crushed garlic
Optional: salt, black pepper

Directions:
Preheat oven to 375 degrees.

In a small dish, combine butter and garlic. Mix well and set aside.
Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Cook tomato slices for 1 to 2 minutes on each side, until lightly blackened.
Split English muffin into halves. Spread garlic-butter mixture evenly over both halves. Top each half evenly with mozzarella cheese strips.
Place three basil leaves on top of each cheese-topped muffin half, followed by tomato slices.
Place halves on a baking sheet sprayed lightly with nonstick spray. bake in the oven until the cheese has melted and muffin halves are toasty, about 5 minutes.
Finish off with a dash of salt and pepper on top of each tomato, if you like.


Note: The above recipe is under 200 calories. (185 calories, 5g fat)
We weren't watching for calories so we made ours with regular butter and mozzarella. We did not cook the tomatoes first and we baked it in the toaster oven for5 minutes. No salt needed because the cheese is salty enough. It was delicious!

Old World Escarole Soup

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 6

Ingredients:
8 ounces ground turkey
1 tablespoon vegetable oil
2 large heads escarole
1 teaspoon salt
3 quarts (96oz) chicken broth
1/2 cup white rice

Directions:
1. Shape turkey into 1-inch meatballs. heat oil in a large pot over medium heat. Add meatballs. Cook, turning, until browned, about 10 minutes. Remove meatballs; set aside.

2. Meanwhile, cut escarole into 1-inch strips.

3. Combine escarole, salt, broth and rice in pot; mix well. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.

4. Return meatballs to pot. Cook until heated through, about 5 minutes. Serve soup immediately.


Note: We used 48oz low-sodium chicken broth and 32 oz water to cut down on the sodium. We also used frozen meatballs and added them right to the pot with everything else. They were a little soggy but it was delicious!

Summer Cucumber Soup

Submitted by: Ann Hatzopoulos from Easy Everyday Cooking

Servings: 6

Ingredients:
2 cucumbers, seeded
1 small onion
1 cup low-fat sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1 teaspoon sugar
3 cups buttermilk
1 tablespoon minced fresh dill, or 1 teaspoon dried dill
1 tablespoon julienne cucumber peel

Directions:
1. Peel and grate the cucumbers. Grate onion. Place both in a medium bowl.

2. Add sour cream to bowl; mix well. Combine mustard, salt and sugar in a cup; stir well. Add to bowl. Stir well.

3. Add buttermilk to cucumber mixture in bowl. Stir well. Stir in the fresh dill. Chill until ready to serve.

4. Pour soup into a serving bowl. Garnish with cucumber peel.


Note: The onion was very powerful. Next time I am only going to use half.