1 (10 3/4 ounce) can Healthy Request Cream of Chicken Soup
1 (1 ounce) package dry onion soup mix
2 cups water
2 cups (6 ounces) uncooked instant rice
16 ounces skinned and boned uncooked chicken breast, cut into 36 pieces
1 (4 ounce) can sliced mushrooms, drained
1/8 teaspoon black pepper
Spray a slow cooker container with butter-flavored cooking spray or use a liner. In prepared container combine chicken soup, dry onion soup mix, water, and uncooked rice. Stir in chicken, mushrooms and black pepper. Cover and cook on LOW for 6-8 hours. Gently stir just before serving.
6 servings @ 3 POINTS®
9 Can Chili
1 pkg. Morning Star Grillers
1 TBLS onion flakes
2 cans Rotel tomatoes
2 cans diced tomatoes w/garlic
1 can diced tomatoes
1 8 oz can tomato sauce
1 can each white beans, pinto beans, black beans
1 pkg Williams Chili Seasoning
1 10 oz bag angel hair cabbage or a 12 oz. pkg of cole slaw mix (put in food processor)
Combine all ingredients into large pot and heat to boil. Let simmer until cabbage is soft.
16 servings @ 3 POINTSPLUS®
Creamy Spinach Penne
12 oz fresh spinach leaves, stemmed
12 oz penne pasta, uncooked
1 clove garlic
1 cup fat free cottage cheese
¼ cup 1% or skim milk
¼ cup grated Parmesan cheese
1 tsp dried basil leaves, crushed
½ tsp salt
¼ tsp black pepper
12 oz jar roasted red peppers, drained, chopped and rinsed
Spoon the spinach into large pot of boiling water. Cook 1 minute. Remove spinach from pot with slotted spoon, reserving water in pot for cooking pasta. Rinse spinach with colander, drain well. Chop spinach, set aside. Return water to boil.
Add pasta to water and cook 10 minutes or just until tender. Drain well. Meanwhile place garlic in food processor or blender container. Process until minced. Add chopped spinach, cottage cheese and milk. Cover and process until well blended. Add Parmesan cheese and seasonings, mix well. Toss with pasta and red peppers, serve warm.
6 servings @ 5 points per serving
Family Lasagna
12 oz Morning Start Meal Starters – “Grillers”
26 oz Italian Style Sauce Hunt’s “No Sugar Added”
Oregano, Rosemary , Italian Seasonings, Onion Flakes, Garlic Powder to taste
8 oz uncooked whole-wheat lasagna noodles
16 oz fat-free cottage cheese
16 oz shredded fat-free mozzarella cheese
Mix the grillers, sauce and spices to taste. Layer one third sauce, ½ raw noodles, ½ cottage cheese and ½ mozzarella. Layer ingredients again ending with the sauce. Cover with aluminum foil and bake at 350° for an hour.
12 servings @ 6 POINTSPLUS® or 8 servings at 9 POINTSPLUS®
Deep Dish Pizza Casserole
1 pound ground round or 12 oz Morning Start Meal Starters – “Grillers”
1 (15-oz) can chunky Italian-style tomato sauce
Cooking spray
1 (10-oz) can refrigerated pizza dough
1-1/2 cups (6 oz) pre-shredded part-skim mozzarella cheese
Preheat oven to 425°. Cook meat in nonstick skillet over medium high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce and cook until heated. While meat cooks, coat a 9x13 inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top pizza crust with meat mixture. Bake, uncovered, at 425° for 12 minutes. Top with cheese, and bake 5 minutes more or until crust is browned and cheese melts. Cool 5 minutes before serving.
6 servings; 8 POINTSPLUS®
To Die For Roast
1 package of Italian salad dressing mix
1 package of brown gray mix
1 package of ranch salad dressing mix
2-3 lb beef pot roast or pork loin roast
1 cup of beef broth
Any type of veggies
Mix all of the seasoning packet in the cup of broth. Place your veggies on the bottom of a sprayed crock pot. Then place your meat on top of the veggies and then pour the broth on top. Cook on low for 9-11 hours.
2 oz @ 3 POINTS®
Chicken Spaghetti
8 oz. cooked chicken
1/4 cup chopped onions
1/4 cup chopped bell pepper
1 cup boiling water
1 pkg. ranch dressing dry mix
1 can Rotel tomatoes
8 oz. Velveeta light cheese
2 cups cooked spaghetti
Sauté onions and peppers in sprayed skillet. Add water and ranch dressing mix. Add remaining ingredients and heat thoroughly to melt cheese. Layer mixture with 2 cups of spaghetti in a 8x8 sprayed pan. Bake @ 400 for 25 minutes.
4 servings @ 8 POINTSPLUS®
Family Classic Meatloaf
1-1/2 lb. extra lean ground beef
1 can (10-3/4 oz.) condensed tomato soup, divided
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 egg, lightly beaten
1 onion, chopped
1 tsp. dried thyme leaves
1/4 cup chili sauce
PREHEAT oven to 350°F. Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme. Press evenly into 8x4-inch loaf pan sprayed with cooking spray. BAKE 55 min. HEAT remaining soup with chili sauce in small saucepan. Spoon the sauce over meatloaf just before serving.
6 Servings @ 6 POINTS®
Mushroom Rice Meatloaf
2 pounds extra lean ground beef (95 % lean)
1 package W. W. Mushroom Rice Side
½ cup eggbeaters
1/2 cup V8 Juice
1 package dry onion soup mix
1/2 cup diced onion
Pre-heat the oven to 350 degrees. In a large mixing bowl, combine all ingredients. Put into an 11 X 7 inch baking dish that has been sprayed with Pam. Bake for one hour. Let cool slightly before slicing. This freezes well.
12 servings at 4 POINTS®
Mexican Casserole
2 can 98% fat free Cream of Chicken Soup
(Or 1 can 98% fat free Cream of Chicken Soup and one of Cream of Mushroom Soup)
1 small can of Chicken Breast (packed in water)
1 small can chopped green chili
¼ cup salsa
¼ cup minced onion
1 ½ cup finely pre-shredded reduced fat cheese
1 package small (10 count) corn tortillas
Tear up tortillas into bite size pieces and mix with all ingredients EXCEPT CHEESE. Only add half of cheese to mix. Put it all in an 8x8 baking dish and top with remaining cheese. Cover and bake at 350 degrees until cheese is all melted and bubbly on sides (30 – 45 minutes). You can top each serving with a tablespoon of fat free or low fat sour cream and some salsa. Be sure to bump up the POINTS for the sour cream.
6 servings @ 5.5 POINTS®
Refried Bean Soup
2 tsp. olive oil
1 cup onions, chopped
1 cup chopped bell pepper
2 tsp. garlic, minced
1/4 tsp. cumin
14 1/2oz 99% fat free chicken broth or vegetable broth
15 1/2oz black beans, canned
14 1/2oz Mexican recipe canned stewed tomatoes
15 1/2oz pinto beans, canned
16 oz can 98% fat free refried beans
Heat oil in a large pot, add onions and bell pepper, cook until tender. Add garlic, broth and tomatoes. Raise heat to high. Rinse and drain black beans and pinto beans. Add salt and pepper to taste. Cover, let soup come to a boil, reduce to low and stir occasionally for 5-7 minutes or until ready to serve.
Optional: Serve over chips and add cheese to top.
1 cup @2 POINTS®
Chilidog Tater Tot Casserole
72 items frozen potato tots
6 fat-free turkey hot dog
30 oz Hormel canned Turkey Chili with Beans
3 cup shredded fat-free cheddar cheese
1/2 cup onions
Spray a 13x9 casserole dish with Pam. Place 72 frozen tater tots on bottom then put half of cheese on top of tater tots. Put diced onions on top of cheese. Slice hot dogs into bite size pieces and put on top of cheese then put 2 cans of chili on top of hot dogs. Cover with foil and bake at 350 for 25-30 minutes. Take foil off and put rest of cheese on and bake 10 minutes more or until cheese is melted.
12 servings @ 5 POINTS®
Southwestern Chicken Stew
1 (16 oz) can pinto beans, rinsed and drained
12 oz (approx 2 cups) diced chicken breast
1 1/2 cups frozen whole kernel corn
1 (16 oz) can fat free chicken broth
1 ½ cups chunky salsa (mild, medium, or hot)
¾ Tbsp chili powder
1 teaspoon dried parsley flakes
Family Lasagna
12 oz Morning Start Meal Starters – “Grillers”
26 oz Italian Style Sauce Hunt’s “No Sugar Added”
Oregano, Rosemary , Italian Seasonings, Onion Flakes, Garlic Powder to taste
8 oz uncooked whole-wheat lasagna noodles
16 oz fat-free cottage cheese
16 oz shredded fat-free mozzarella cheese
Mix the grillers, sauce and spices to taste. Layer one third sauce, ½ raw noodles, ½ cottage cheese and ½ mozzarella. Layer ingredients again ending with the sauce. Cover with aluminum foil and bake at 350° for an hour.
12 servings @ 6 POINTSPLUS® or 8 servings at 9 POINTSPLUS®
Deep Dish Pizza Casserole
1 pound ground round or 12 oz Morning Start Meal Starters – “Grillers”
1 (15-oz) can chunky Italian-style tomato sauce
Cooking spray
1 (10-oz) can refrigerated pizza dough
1-1/2 cups (6 oz) pre-shredded part-skim mozzarella cheese
Preheat oven to 425°. Cook meat in nonstick skillet over medium high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce and cook until heated. While meat cooks, coat a 9x13 inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top pizza crust with meat mixture. Bake, uncovered, at 425° for 12 minutes. Top with cheese, and bake 5 minutes more or until crust is browned and cheese melts. Cool 5 minutes before serving.
6 servings; 8 POINTSPLUS®
To Die For Roast
1 package of Italian salad dressing mix
1 package of brown gray mix
1 package of ranch salad dressing mix
2-3 lb beef pot roast or pork loin roast
1 cup of beef broth
Any type of veggies
Mix all of the seasoning packet in the cup of broth. Place your veggies on the bottom of a sprayed crock pot. Then place your meat on top of the veggies and then pour the broth on top. Cook on low for 9-11 hours.
2 oz @ 3 POINTS®
Chicken Spaghetti
8 oz. cooked chicken
1/4 cup chopped onions
1/4 cup chopped bell pepper
1 cup boiling water
1 pkg. ranch dressing dry mix
1 can Rotel tomatoes
8 oz. Velveeta light cheese
2 cups cooked spaghetti
Sauté onions and peppers in sprayed skillet. Add water and ranch dressing mix. Add remaining ingredients and heat thoroughly to melt cheese. Layer mixture with 2 cups of spaghetti in a 8x8 sprayed pan. Bake @ 400 for 25 minutes.
4 servings @ 8 POINTSPLUS®
Family Classic Meatloaf
1-1/2 lb. extra lean ground beef
1 can (10-3/4 oz.) condensed tomato soup, divided
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 egg, lightly beaten
1 onion, chopped
1 tsp. dried thyme leaves
1/4 cup chili sauce
PREHEAT oven to 350°F. Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme. Press evenly into 8x4-inch loaf pan sprayed with cooking spray. BAKE 55 min. HEAT remaining soup with chili sauce in small saucepan. Spoon the sauce over meatloaf just before serving.
6 Servings @ 6 POINTS®
Mushroom Rice Meatloaf
2 pounds extra lean ground beef (95 % lean)
1 package W. W. Mushroom Rice Side
½ cup eggbeaters
1/2 cup V8 Juice
1 package dry onion soup mix
1/2 cup diced onion
Pre-heat the oven to 350 degrees. In a large mixing bowl, combine all ingredients. Put into an 11 X 7 inch baking dish that has been sprayed with Pam. Bake for one hour. Let cool slightly before slicing. This freezes well.
12 servings at 4 POINTS®
Mexican Casserole
2 can 98% fat free Cream of Chicken Soup
(Or 1 can 98% fat free Cream of Chicken Soup and one of Cream of Mushroom Soup)
1 small can of Chicken Breast (packed in water)
1 small can chopped green chili
¼ cup salsa
¼ cup minced onion
1 ½ cup finely pre-shredded reduced fat cheese
1 package small (10 count) corn tortillas
Tear up tortillas into bite size pieces and mix with all ingredients EXCEPT CHEESE. Only add half of cheese to mix. Put it all in an 8x8 baking dish and top with remaining cheese. Cover and bake at 350 degrees until cheese is all melted and bubbly on sides (30 – 45 minutes). You can top each serving with a tablespoon of fat free or low fat sour cream and some salsa. Be sure to bump up the POINTS for the sour cream.
6 servings @ 5.5 POINTS®
Refried Bean Soup
2 tsp. olive oil
1 cup onions, chopped
1 cup chopped bell pepper
2 tsp. garlic, minced
1/4 tsp. cumin
14 1/2oz 99% fat free chicken broth or vegetable broth
15 1/2oz black beans, canned
14 1/2oz Mexican recipe canned stewed tomatoes
15 1/2oz pinto beans, canned
16 oz can 98% fat free refried beans
Heat oil in a large pot, add onions and bell pepper, cook until tender. Add garlic, broth and tomatoes. Raise heat to high. Rinse and drain black beans and pinto beans. Add salt and pepper to taste. Cover, let soup come to a boil, reduce to low and stir occasionally for 5-7 minutes or until ready to serve.
Optional: Serve over chips and add cheese to top.
1 cup @2 POINTS®
Chilidog Tater Tot Casserole
72 items frozen potato tots
6 fat-free turkey hot dog
30 oz Hormel canned Turkey Chili with Beans
3 cup shredded fat-free cheddar cheese
1/2 cup onions
Spray a 13x9 casserole dish with Pam. Place 72 frozen tater tots on bottom then put half of cheese on top of tater tots. Put diced onions on top of cheese. Slice hot dogs into bite size pieces and put on top of cheese then put 2 cans of chili on top of hot dogs. Cover with foil and bake at 350 for 25-30 minutes. Take foil off and put rest of cheese on and bake 10 minutes more or until cheese is melted.
12 servings @ 5 POINTS®
Southwestern Chicken Stew
1 (16 oz) can pinto beans, rinsed and drained
12 oz (approx 2 cups) diced chicken breast
1 1/2 cups frozen whole kernel corn
1 (16 oz) can fat free chicken broth
1 ½ cups chunky salsa (mild, medium, or hot)
¾ Tbsp chili powder
1 teaspoon dried parsley flakes
Spray the bottom of your pot with cooking spray. Dump corn, pinto beans, and chicken into the pot. Add chicken broth and salsa. Mix well. Stir in chili powder and parsley flakes. If cooking in a crock pot, cover and cook on low for 6-8 hours or high for 3-4 hours or simmer on the stove top for about 1 ½ hours.
6 servings @ 3 POINTS®
Chicken Enchiladas
10 oz Old El Paso Green Chilli Enchilada Sauce
1/2 cup Reduced fat Mexican blend shredded cheese
7 serving Jose Old Chicken Taquitos (box of 20)
Lay taquitos in a 9x13 pan (20 taquitos come in the box making 7 servings). Cover with rest of ingredients. If desired add 1/2 cup chopped onion and 5 Tbsp. sliced jalapeno pepper (seeds and ribs removed). Bake at 400 for 15-20 minutes. Garnish with lettuce and tomato, if desired.
6 servings at 5 POINTS®
Enchilada Casserole
96%lean raw ground beef
10 oz Campbell's Healthy Request Cream of Chicken Soup
10 1/2 oz canned tomatoes with green chilies
10 oz green chili enchilada sauce
10 4.5 inch corn tortilla
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Cheese
1/3 cup 2% Finely Shredded Mild Cheddar Cheese
Brown ground beef. Add undiluted soup, tomatoes with green chilies, and enchilada sauce, and heat until all mixture is hot. Tear 5 of the corn tortillas and layer bottom of sprayed 13X9" casserole pan. Add 1/2 of hot meat mixture and 4 oz. of Velveeta Light, shredded. Add another layer of torn tortillas, another layer of meat mixture and top with other 4 oz. of Velveeta Light and 1/3 cup of 2% shredded cheddar cheese. Bake casserole in preheated oven at 350 for 30 minutes. Leave standing for 5-7 minutes before serving.
1/2 cup diced onion
1/2 cup diced red or green pepper
1 8 oz. package Reduced Fat crescent rolls
1 can pinto beans with or without jalapenos, drained
1 packet taco seasoning
2 - 8 oz. cans tomato sauce
1 cup fat free cheddar cheese
Preheat oven to 375. Brown beef, onion and pepper; drain. Spray 9" X 13" baking dish with non-stick cooking spray. Unroll crescent rolls (they will fit right inside pan). Pinch rolls together to make crust; bake for 6 minutes. Add tomato sauce, beans and taco seasoning to beef; mix thoroughly. Top the crust with meat mixture and bake an additional 10 minutes. Top with cheese and bake an additional 5 minutes.
8 servings @ 6 POINTSPLUS®
Cheeseburger Soup
1 cup chopped onions
1 cup shredded carrots
1 cup chopped celery
1/s lb. lean ground beef
1 tsp dried basil
1 tsp. parsley
4 cups fat free chicken broth
4 cups chopped potatoes
1/4 cup flour
1 cup skim milk
8 ox Velveeta Light
14 cup fat free sour cream
Saute onion, carrots, celery, and beef in cooking spray until beef is brown. Add basil, parsley, broth and potatoes. Cover and simmer until potatoes are tender. Blend milk and flour; add slowly to soup. Cover and simmer to thicken. Stir in cheese to melt. Add sour cream and heat through. Do not boil
12 servings @ 3 POINTS®
Chuck Wagon Dinner
1 lb ground chicken or chicken breast, skinless, cut in this strips or cubed
1/2 cup onions
1 1/4 oz. low-sodium taco seasoning mix
1 1/2 cup water
1 cup frozen corn kernels, thawed
14 1/2 oz. stewed tomatoes, undrained
1 1/2 cup instant rice
3/4 tsp salt
1 cup cheddar cheese, shredded
In a large saucepan, cook chicken and onions until chicken is no longer pink. Add seasoning mix, water, corn kernels, and tomatoes. Mix well. Bring to a boil. Stir in rice and salt. Reduce heat to low and cover; simmer for ten minutes, or until liquid is absorbed; stirring occasionally. Remove from heat. Fluff mixture with a fork. Sprinkle with cheese. Cover and let stand three minutes, or until cheese has melted.
8 Servings @ 4 POINTS
Layered Mexican Chicken
2 pounds skinless boneless chicken breasts
3 cups fat-free sour cream
2 (15 ½ ounce) cans black beans, rinsed and drained
2 (4 ounce) cans chopped green chilies, drained
2 cups shredded reduced-fat Monterey Jack cheese
2 tsp ground cumin
¼ tsp black pepper
12 (6 inch) corn tortillas cut into 2-inch strips
1 cup salsa
Combine the chicken and enough cold water to cover by 1 inch in a large saucepan; bring to a boil, reduce the heat and simmer until the chicken is just cooked through, 15 – 20 minutes. Transfer the chicken to a large bowl and let cool to room temperature (reserve the cooking liquid for a soup or stew). Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with nonstick spray. Cut the chicken into 1 inch pieces and return to the bowl. Add the sour cream, beans, chilies, ½ of the cheese, cumin, and pepper; toss to combine.
Place half of the tortilla strips in an overlapping layer in the bottom of the pan. Spoon half of the chicken mixture on top. Place the remaining tortilla strips over the chicken mixture in an overlapping layer; top with the remaining chicken mixture. Sprinkle with remaining 1 cup of the cheese. Bake until heated through and the cheese is melted, about 30 minutes. Let stand 5 minutes, then cut into 12 portions and serve with the salsa.
12 servings @6 POINTS
Dorito Casserole
1 lb 90% lean ground beef
1/2 lb of Velveeta light
2 tbsp of chili powder or taco seasoning
1 can of ff cream of chicken soup
1 can Rotel tomatoes
1/2 bag of baked Doritos - Nacho cheese or Cool Ranch
Brown ground beef then add taco seasoning or chili powder, cream of chicken soup, and Rotel tomatoes. Crush Doritos and pour half into a casserole dish sprayed with Pam, then add a layer of the meat mixture, then half the cheese, another layer of chips, then meat mixture and finish off with cheese. Bake in 350 degree oven for 30 minutes.
12 servings @ 5 POINTS®
Easy Cheese Lasagna
1 jar (28 oz) spaghetti sauce
6 uncooked lasagna noodles
1 container (15 oz) fat-free ricotta (my family prefers cottage cheese)
2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli and bell pepper
1 package (8 0z) shredded low-fat mozzarella cheese
1 Tbs garlic powder (optional)
1 Tbs Italian seasoning (optional)
If desired, combine garlic powder and Italian seasoning w/ ricotta cheese and set aside. Preheat oven to 375 degrees. Spray the bottom of a lasagna pan w/ cooking spray. Place 1/3 spaghetti sauce in pan. Layer 3 uncooked lasagna noodles on top. Layer 1/3 spaghetti sauce, all of the ricotta cheese, the vegetables, and 1/2 mozzarella cheese. Cover w/ remaining 3 uncooked noodles, and cover noodles w/ remaining 1/3 of sauce. Cover pan w/ aluminum foil, and bake at 375 degrees for an hour, or until sauce is bubbling and piping hot. Remove foil, sprinkle on remaining cheese, and bake for 5 more minutes, or until cheese melts. Let rest 5 minutes before cutting into 6 squares and serving.
6 Servings @ 6 POINTS®
Spicy Polenta Tamale Pie
24 oz. pre-packaged cooked polenta (in a roll)
1 15-oz. can black beans, rinsed and drained
1 10-oz. can enchilada sauce (mild, medium, or hot)
1 11-oz. can whole kernel corn, drained
1/4 tsp. black pepper
1 tbsp. dried parsley
1 c. FF cheddar cheese
Preheat oven to 375 degrees. Spray an 8X8 dish with nonstick cooking spray. Cut polenta into small cubes. Mix all ingredients together in a med. bowl, and pour into prepared dish. Bake uncovered for 30 - 35 minutes.
6 servings @ 5 POINTS®
Mexican Lasagna
1 ½ pound cooked lean ground beef
1 16 oz can fat free refried beans
½ tsp dried oregano
2 tsp ground cumin
¾ tsp garlic powder
12 pieces no cook lasagna noodles
2 ½ cup water
2 ½ cup salsa
2 cup fat-free sour cream
1- 2.5 oz can sliced black olives
½ cup shredded cheddar and Monterey Jack cheese
jalapeno peppers to taste
Preheat oven to 350 F. Lightly spray a 13-by-9-inch baking dish with nonstick cooking spray. Combine browned beef, beans, oregano, cumin, and garlic powder. Place 4 lasagna noodles in bottom of baking dish. Spread half the beef mixture over noodles. Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles. Combine water and salsa. Pour over noodles. Cover with foil. Bake 1½ hours or until noodles are tender. Combine sour cream, onions and olives. Spoon the mixture over casserole, and top with grated cheese. Bake uncovered until cheese melts. Remove and let stand for 10 min to set.8 servings @ 9 POINTS®
Lemon-Garlic Shrimp Kebabs
48 large unpeeled shrimp (about 2 pounds)
1/2 cup fresh lemon juice (about 3 lemons)
1/2 cup dry white wine
2 tablespoons bottled minced garlic (about 12 cloves)
2 tablespoons steak sauce (such as Heinz 57)
2 teaspoons coarsely ground black pepper
Cooking spray
Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once.
Prepare grill.
Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done. Serve with Grilled Veggies.
Note: Substitute 1/3 cup water and 2 tablespoons vinegar for wine, if desired.
6 servings @ 6 POINTS®
Baked Salsa Chicken Breast
4 boneless, skinless chicken breast halves
1 (16 ounce) jar salsa
3 Tbs brown sugar
2 Tbs balsamic vinegar
1 Tbs dijon mustard
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray. Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken. Bake at 400 degrees for 30 minutes. Serve with steamed broccoli, rice or noodles. (Add appropriate points for these.)
4 servings @ 4 POINTS®
Turkey and Egglplant Casserole
1 1/4 lbs. ground skinless turkey
1 onion chopped
2 garlic cloves, minced
1 large (1 1/2 lbs) eggplant, cubed
1 28 oz. can crushed tomatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 cup seasoned bread crumbs
1 tsp dried basil
Salt and pepper to taste
1/4 cup Parmesan cheese
Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with nonstick cooking spray. Spray a large saucepan with cooking spray and hear.
Add turkey, onion, and garlic. Sir, cooking unti turkey is browned and onein and garlic is cooked. Add eggplant, tomato, peppers, breadcrusbs, basil, salt and pepper. Bring to a boil and stir. Transfer turkey mixtere to baking dish. Cover5 with aluminum foil and bake until beggies are tender, 50 - 60 minutes. Remove foil, sprinkele with grated cheese and bake unil cheese is lightly browned, about 15 minutes. Let stand 5-10 minutes before serving.
8 Servings at @ 3POINTS® or 6 servings at @4 POINTS®
I have not put this through the recipe builder but we had it this week and it was great.
Rosemary Crusted Chicken Tenders
16 chicken tenders (about 1 pound)
1 cup skim or buttermilk
2 packets WW Rosemary Pretzels Crushed
Dip chicken tenders in skim or buttermilk allowing any extra liquid to drip off. Dredge the chicken tenders in the crushed pretzels tapping off any excess coating. Place chicken tenders on baking sheets lined with aluminum foil and sprayed with non-stick cooking spray. Spray the chicken lightly with non stick spray as well.
Bake in preheated 350 oven for about 20 minutes or until done.
4 servings @ 5 POINTS®
10 oz Campbell's Healthy Request Cream of Chicken Soup
10 1/2 oz canned tomatoes with green chilies
10 oz green chili enchilada sauce
10 4.5 inch corn tortilla
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Cheese
1/3 cup 2% Finely Shredded Mild Cheddar Cheese
Brown ground beef. Add undiluted soup, tomatoes with green chilies, and enchilada sauce, and heat until all mixture is hot. Tear 5 of the corn tortillas and layer bottom of sprayed 13X9" casserole pan. Add 1/2 of hot meat mixture and 4 oz. of Velveeta Light, shredded. Add another layer of torn tortillas, another layer of meat mixture and top with other 4 oz. of Velveeta Light and 1/3 cup of 2% shredded cheddar cheese. Bake casserole in preheated oven at 350 for 30 minutes. Leave standing for 5-7 minutes before serving.
4 servings @ 5 POINTS®
Taco Bake
1 lb. very lean 96% ground beef or 12 oz. Boca crumblesTaco Bake
1/2 cup diced onion
1/2 cup diced red or green pepper
1 8 oz. package Reduced Fat crescent rolls
1 can pinto beans with or without jalapenos, drained
1 packet taco seasoning
2 - 8 oz. cans tomato sauce
1 cup fat free cheddar cheese
Preheat oven to 375. Brown beef, onion and pepper; drain. Spray 9" X 13" baking dish with non-stick cooking spray. Unroll crescent rolls (they will fit right inside pan). Pinch rolls together to make crust; bake for 6 minutes. Add tomato sauce, beans and taco seasoning to beef; mix thoroughly. Top the crust with meat mixture and bake an additional 10 minutes. Top with cheese and bake an additional 5 minutes.
8 servings @ 6 POINTSPLUS®
Cheeseburger Soup
1 cup chopped onions
1 cup shredded carrots
1 cup chopped celery
1/s lb. lean ground beef
1 tsp dried basil
1 tsp. parsley
4 cups fat free chicken broth
4 cups chopped potatoes
1/4 cup flour
1 cup skim milk
8 ox Velveeta Light
14 cup fat free sour cream
Saute onion, carrots, celery, and beef in cooking spray until beef is brown. Add basil, parsley, broth and potatoes. Cover and simmer until potatoes are tender. Blend milk and flour; add slowly to soup. Cover and simmer to thicken. Stir in cheese to melt. Add sour cream and heat through. Do not boil
12 servings @ 3 POINTS®
Chuck Wagon Dinner
1 lb ground chicken or chicken breast, skinless, cut in this strips or cubed
1/2 cup onions
1 1/4 oz. low-sodium taco seasoning mix
1 1/2 cup water
1 cup frozen corn kernels, thawed
14 1/2 oz. stewed tomatoes, undrained
1 1/2 cup instant rice
3/4 tsp salt
1 cup cheddar cheese, shredded
In a large saucepan, cook chicken and onions until chicken is no longer pink. Add seasoning mix, water, corn kernels, and tomatoes. Mix well. Bring to a boil. Stir in rice and salt. Reduce heat to low and cover; simmer for ten minutes, or until liquid is absorbed; stirring occasionally. Remove from heat. Fluff mixture with a fork. Sprinkle with cheese. Cover and let stand three minutes, or until cheese has melted.
8 Servings @ 4 POINTS
Layered Mexican Chicken
2 pounds skinless boneless chicken breasts
3 cups fat-free sour cream
2 (15 ½ ounce) cans black beans, rinsed and drained
2 (4 ounce) cans chopped green chilies, drained
2 cups shredded reduced-fat Monterey Jack cheese
2 tsp ground cumin
¼ tsp black pepper
12 (6 inch) corn tortillas cut into 2-inch strips
1 cup salsa
Combine the chicken and enough cold water to cover by 1 inch in a large saucepan; bring to a boil, reduce the heat and simmer until the chicken is just cooked through, 15 – 20 minutes. Transfer the chicken to a large bowl and let cool to room temperature (reserve the cooking liquid for a soup or stew). Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with nonstick spray. Cut the chicken into 1 inch pieces and return to the bowl. Add the sour cream, beans, chilies, ½ of the cheese, cumin, and pepper; toss to combine.
Place half of the tortilla strips in an overlapping layer in the bottom of the pan. Spoon half of the chicken mixture on top. Place the remaining tortilla strips over the chicken mixture in an overlapping layer; top with the remaining chicken mixture. Sprinkle with remaining 1 cup of the cheese. Bake until heated through and the cheese is melted, about 30 minutes. Let stand 5 minutes, then cut into 12 portions and serve with the salsa.
12 servings @6 POINTS
This is from the Best Eats Cookbook.
1 lb 90% lean ground beef
1/2 lb of Velveeta light
2 tbsp of chili powder or taco seasoning
1 can of ff cream of chicken soup
1 can Rotel tomatoes
1/2 bag of baked Doritos - Nacho cheese or Cool Ranch
Brown ground beef then add taco seasoning or chili powder, cream of chicken soup, and Rotel tomatoes. Crush Doritos and pour half into a casserole dish sprayed with Pam, then add a layer of the meat mixture, then half the cheese, another layer of chips, then meat mixture and finish off with cheese. Bake in 350 degree oven for 30 minutes.
12 servings @ 5 POINTS®
Easy Cheese Lasagna
1 jar (28 oz) spaghetti sauce
6 uncooked lasagna noodles
1 container (15 oz) fat-free ricotta (my family prefers cottage cheese)
2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli and bell pepper
1 package (8 0z) shredded low-fat mozzarella cheese
1 Tbs garlic powder (optional)
1 Tbs Italian seasoning (optional)
If desired, combine garlic powder and Italian seasoning w/ ricotta cheese and set aside. Preheat oven to 375 degrees. Spray the bottom of a lasagna pan w/ cooking spray. Place 1/3 spaghetti sauce in pan. Layer 3 uncooked lasagna noodles on top. Layer 1/3 spaghetti sauce, all of the ricotta cheese, the vegetables, and 1/2 mozzarella cheese. Cover w/ remaining 3 uncooked noodles, and cover noodles w/ remaining 1/3 of sauce. Cover pan w/ aluminum foil, and bake at 375 degrees for an hour, or until sauce is bubbling and piping hot. Remove foil, sprinkle on remaining cheese, and bake for 5 more minutes, or until cheese melts. Let rest 5 minutes before cutting into 6 squares and serving.
6 Servings @ 6 POINTS®
Spicy Polenta Tamale Pie
24 oz. pre-packaged cooked polenta (in a roll)
1 15-oz. can black beans, rinsed and drained
1 10-oz. can enchilada sauce (mild, medium, or hot)
1 11-oz. can whole kernel corn, drained
1/4 tsp. black pepper
1 tbsp. dried parsley
1 c. FF cheddar cheese
Preheat oven to 375 degrees. Spray an 8X8 dish with nonstick cooking spray. Cut polenta into small cubes. Mix all ingredients together in a med. bowl, and pour into prepared dish. Bake uncovered for 30 - 35 minutes.
6 servings @ 5 POINTS®
Mexican Lasagna
1 ½ pound cooked lean ground beef
1 16 oz can fat free refried beans
½ tsp dried oregano
2 tsp ground cumin
¾ tsp garlic powder
12 pieces no cook lasagna noodles
2 ½ cup water
2 ½ cup salsa
2 cup fat-free sour cream
1- 2.5 oz can sliced black olives
½ cup shredded cheddar and Monterey Jack cheese
jalapeno peppers to taste
Preheat oven to 350 F. Lightly spray a 13-by-9-inch baking dish with nonstick cooking spray. Combine browned beef, beans, oregano, cumin, and garlic powder. Place 4 lasagna noodles in bottom of baking dish. Spread half the beef mixture over noodles. Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles. Combine water and salsa. Pour over noodles. Cover with foil. Bake 1½ hours or until noodles are tender. Combine sour cream, onions and olives. Spoon the mixture over casserole, and top with grated cheese. Bake uncovered until cheese melts. Remove and let stand for 10 min to set.
Lemon-Garlic Shrimp Kebabs
48 large unpeeled shrimp (about 2 pounds)
1/2 cup fresh lemon juice (about 3 lemons)
1/2 cup dry white wine
2 tablespoons bottled minced garlic (about 12 cloves)
2 tablespoons steak sauce (such as Heinz 57)
2 teaspoons coarsely ground black pepper
Cooking spray
Peel shrimp, leaving tails intact. Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend. Add shrimp; seal. Marinate in refrigerator 20 minutes, turning bag once.
Prepare grill.
Remove shrimp from bag, discarding marinade. Thread 8 shrimp onto each of 6 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done. Serve with Grilled Veggies.
Note: Substitute 1/3 cup water and 2 tablespoons vinegar for wine, if desired.
6 servings @ 6 POINTS®
Baked Salsa Chicken Breast
4 boneless, skinless chicken breast halves
1 (16 ounce) jar salsa
3 Tbs brown sugar
2 Tbs balsamic vinegar
1 Tbs dijon mustard
Place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray. Combine the salsa, brown sugar, vinegar and mustard in a bowl; pour over chicken. Bake at 400 degrees for 30 minutes. Serve with steamed broccoli, rice or noodles. (Add appropriate points for these.)
4 servings @ 4 POINTS®
Turkey and Egglplant Casserole
1 1/4 lbs. ground skinless turkey
1 onion chopped
2 garlic cloves, minced
1 large (1 1/2 lbs) eggplant, cubed
1 28 oz. can crushed tomatoes
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 cup seasoned bread crumbs
1 tsp dried basil
Salt and pepper to taste
1/4 cup Parmesan cheese
Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with nonstick cooking spray. Spray a large saucepan with cooking spray and hear.
Add turkey, onion, and garlic. Sir, cooking unti turkey is browned and onein and garlic is cooked. Add eggplant, tomato, peppers, breadcrusbs, basil, salt and pepper. Bring to a boil and stir. Transfer turkey mixtere to baking dish. Cover5 with aluminum foil and bake until beggies are tender, 50 - 60 minutes. Remove foil, sprinkele with grated cheese and bake unil cheese is lightly browned, about 15 minutes. Let stand 5-10 minutes before serving.
8 Servings at @ 3POINTS® or 6 servings at @4 POINTS®
I have not put this through the recipe builder but we had it this week and it was great.
Rosemary Crusted Chicken Tenders
16 chicken tenders (about 1 pound)
1 cup skim or buttermilk
2 packets WW Rosemary Pretzels Crushed
Dip chicken tenders in skim or buttermilk allowing any extra liquid to drip off. Dredge the chicken tenders in the crushed pretzels tapping off any excess coating. Place chicken tenders on baking sheets lined with aluminum foil and sprayed with non-stick cooking spray. Spray the chicken lightly with non stick spray as well.
Bake in preheated 350 oven for about 20 minutes or until done.
4 servings @ 5 POINTS®
