Chocolate Turtle Candies

Posted in Dessert by nikilovestoeat on December, 19 at 11:25 amComments (0)

From steamykitchen.com:

Rolo Pretzel Turtles Recipe

(recipe from the archives)

I’m giving you a recipe that would be fabulous for a party, something simple that even Gabby could manage in her heels! My girlfriend, Kelly, taught me how to make Rolo Pretzel Turtles, and I swear it’s the best seven-minute candy fix. The chocolate and caramel in Rolo candies softens and oozes all around the salty, crunchy pretzel. Top it off with a pecan half, and it’s a homemade treat that won’t last long in a candy dish. Well, truthfully, they probably won’t make it to the candy dish; Rolo Turtle Pretzels are addictive when they’re warm off the baking sheet. Prepare to make a double batch! I usually buy four rolls of Rolos, a bag of mini pretzels and a bag of nuts.

Rolo Pretzel Turtle Recipe

Rolo chocolate candies

Mini pretzels

Nuts – pecan halves (if you don’t like pecans, you can use almonds, hazelnuts or walnuts)

Preheat your oven to 350 degrees

Unwrap your Rolos. Place pretzels on the baking sheet in one layer. Top each pretzel with a Rolo. Bake in the oven for 3 to 5 minutes, until the chocolate just begins to melt. The Rolo candy should be soft but not completely melted. Remove from oven, use a spatula to lift the pretzels on cooling rack and immediately squish the Rolo candy with a nut. Watch the caramel ooze out!

IMPORTANT: Eat as many as you can while they are still warm!

Chicken Tikka Masala

Posted in Main Course, Recipes by texas_gidget on December, 2 at 8:50 pmComments (0)

Ingredients

• 3 Chicken breasts diced small
• 4 Tbsp olive oil
• 5 cardamom pods
• 2 onions chopped finely
• 2 tsp fresh ginger finely chopped
• 2 tsp garlic, chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 Tbsp chilli
• 1 tsp garam masala
• 2 tbsp tomato puree
• Salt to taste
• Coriander to garnish

Directions

Put
the oil into a pan over a medium heat. When hot, add the cardamom pods.
Add the onions and cook while stirring, until brown. Add the spices ,
garlic, cumin, coriander, turmeric, garam masala and chilli and stir.
Add the remaining ingredients. Add the tomato and tomato purée and stir
until thoroughly combined. Pour in the water and bring to a gentle
simmer, stirring constantly. Taste the sauce and season with salt.
Add
the chicken cubes and mix well into the masala. Simmer for 10-12
minutes, until the chicken is cooked and tender. Garnish and serve .

Number of Servings: 4

15-Minute Skillet Cassoulet

Posted in 10 Points, Recipes by JenClows on November, 12 at 8:47 amComments (0)

15-Minute Skillet Cassoulet

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main meals

 
POINTS® Value: 10
Servings:  4
Preparation Time:  15 min
Cooking Time:  15 min
Level of Difficulty:  Easy
Satisfy big appetites in a hurry with this French-inspired bean and sausage meal.

Ingredients

  • 2 spray(s) cooking spray, or enough to coat skillet
  • 1 medium onion(s), chopped
  • 1 medium garlic clove(s), minced
  • 8 oz kielbasa, sliced 1/4-inch thick
  • 1/4 tsp dried thyme
  • 3/4 cup(s) canned chicken broth
  • 30 oz canned great Northern beans, rinsed and drained
  • 1 1/2 tbsp canned tomato paste
  • 1/2 cup(s) dried bread crumbs

Instructions

  • Preheat broiler.
  • Coat a nonstick ovenproof skillet with cooking spray and heat. Add onion, garlic and kielbasa and sauté until onion is tender, about 3 to 4 minutes. Add thyme, broth, beans and tomato paste; simmer 10 minutes.
  • Sprinkle bread crumbs over beans. Place skillet under broiler until bread crumbs are browned, about 30 seconds. Yields about 1 3/4 cups per serving.

Crockpot White Chicken Chili

Posted in CrockPot, Recipes, Soups by JenClows on November, 11 at 10:30 amComments (0)

Crockpot White Chicken Chili

Ingredients
1 pound cooked boneless, skinless chicken breast
1 small onion(s)
2 clove garlic clove(s)
14 1/2 oz fat-free, reduced-sodium chicken broth
14 oz canned diced tomatoes
7 oz Pace Diced green chiles
I package McCormick’s white chili seasoning
2 cans white beans drained & rinsed
Instructions

Combine all ingredients (dice the chicken, onion, and mince the garlic) in the crockpot and cook on low 7-8 hours. Sprinkle with chopped cilantro and a squeeze of lime before serving if desired.

Serve with LF monterey jack cheese, sour cream, tortilla strips, avocado for extra points.

lunch ideas

Posted in LunchBunch, Recipes by peezer on October, 23 at 9:01 amComments (0)

1 lite Flatout bread with mustard 6 slices of deli select turkey Spring mix salad (I add just prior to eating) 1 bag baby carrots Yogurt or a SF Jell-O pudding cup 1 lite Flatout bread 1 pkg Albacore tuna with dill pickle relish and 2 tsp FF mayoI roll up in Flatout bread just before eating and add spring mix salad1 bag baby carrots Yogurt or a SF Jell-O pudding cup ¼ cup Lloyd’s barbecue chicken (at Wal-Mart at end of meat counter) 1 wheat hamburger bun Dill pickles   Sometimes, I also have 1 oz. Lay’s Lite potato chips 1 bag baby carrots Yogurt or a SF Jell-O pudding cup Salad made from Spring mix salad and I add the following:Cucumber, mushrooms, celery, red and green bell pepper2-3 oz. of baked chicken, turkey or pork chop or a boiled/sliced egg Favorite salad dressing is Uncle Ken’s Lite balsamic vinaigrette and I usually Add 2 tsp olive oil to my dressing ½ cup Taco Bell FF refried beans 2 Tbsp. shredded cheese 2 MiCasa corn tortillas Spring salad mix, chopped tomatoes Picante sauce  (Heat beans, heat tortillas.  Spread beans on tortillas and add cheese, tomato, salad and picante.  Fold or make a semi roll.  It’s messy but wonderful for very few points.) Yogurt or a SF Jell-O pudding cup On rare occasions, I have the following: 1 wheat hamburger bun 1 Tbsp. Jiff crunchy peanut butter 1 banana, sliced and added to sandwich Only ½ of banana fits, so I just eat the other half Bag of baby carrots Yogurt or a SF Jell-O pudding cup

Janie’s Vegetable Soup (posted by Beth)

Janie’s Vegetable soupPOINTS: 3INSTRUCTIONS2 pound(s) ground sirloin, raw1 large onion(s)1 tsp garlic salt3 large potato(es)1 pound(s) canned carrots, no salt added1 pound(s) Del Monte Italian Recipe Stewed Tomatoes1 pound(s) Del Monte Original Recipe Stewed Tomatoes1 pound(s) Del Monte Golden Cream Style Corn, No Salt Added1 pound(s) Green Giant Whole Kernel Sweet Corn, Canned1 tbsp sugar1 pound(s) Del Monte Green Beans1 cup(s) Knorrs’ vegetable soup mixBrown meat, onion and garlic salt. Drain off any fat. In LARGE Dutch oven pan. Bring to a boil; cover and simmer for about 2 hours. Should make a pot full. Delicious!

Mexican Chicken Soup

1 can Healthy Request Cream of chicken soup1 can FF chicken broth1 can ranch style beans1 can RotelEither 1 can of cooked chicken or1 lb shredded chicken cookedPour all together in crock pot and cook on low 4-6 hours.DeliciousPoints-3 for 1 cup

Delicious Pumpkin Soup Recipe

Posted in Recipes, Soups by nikilovestoeat on October, 12 at 6:36 amComments (0)

This was in my mail from Sparkpeople.com this morning:

Spiced Pumpkin Soup

Serves: 6

Yum! You’ve probably never had soup like this before, but we bet you’ll be coming back for more.

INGREDIENTS
1 tablespoon butter
1 cup onion, chopped
3 tablespoons whole wheat flour
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1 cup peeled and cubed sweet potato
1/4 teaspoon salt
2 (14 oz.) cans of low sodium chicken broth
1 (15 oz.) can of pumpkin
1 cup 1% milk
1 tablespoon fresh lime juice

DIRECTIONS
1. Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3-4 minutes then add flour, curry, garlic, cumin and nutmeg and sauté for 1 minute.

2. Add sweet potato, salt, chicken broth and pumpkin and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20-25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.

3. Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.

4. Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.

5. Remove from heat and add lime juice.

NUTRITION INFO
Calories: 160.3
Fat: 4.3 g
Carbohydrates: 21.6 g
Protein: 10.3 g

Assorted Sweet Treats

Posted in Dessert, Recipes by JenClows on September, 30 at 8:19 amComments (0)

September is a big month for apples, so why not make a baked apple? Fill one small apple (55 calories) with one tablespoon dried cranberries (50 calories), three chopped walnuts (78 calories), and one teaspoon of cinnamon. After it’s all baked, you can enjoy a warm and sweet treat for only 183 calories.

If you’re more of a chocolate fan, then make a S’Mores sandwich. You don’t need a campfire — just microwave a marshmallow for 5 seconds. Since one graham cracker contains 59 calories, one marshmallow contains 23 calories, and three squares of Hershey’s chocolate contains 57 calories, one S’Mores sandwich contains only 139 calories.

These Peanut Butter Cups are made with dark chocolate and natural peanut butter. You can eat all three yummy cups for only 180 calories. If you’re more of a mint lover, the Newman’s Own Dark Chocolate Peppermint Cups contain 170 calories
http://www.fitsugar.com/836300

and last but not least…

I’m in love with peanut butter so I’m a big fan of these homemade frozen Smudgies made with bananas, crunchy peanut butter, and graham crackers. Since this recipe makes eight sandwiches, I figured out that one Smudgie sandwich contains only 109 calories.

http://www.fitsugar.com/1731994

Cheddar, Apple and Walnut Salad

Posted in 6 Points, Main Course, Recipes, Salads by JenClows on September, 19 at 9:43 amComments (0)

Cheddar, Apple and Walnut Salad

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main meals

 
POINTS® Value: 6
Servings:  4
Preparation Time:  15 min
Cooking Time:  9 min
Level of Difficulty:  Easy
Cheese, fruit and nuts are a classic trio. Here they team up — along with bacon — for a superb main course salad.

Ingredients

  • 1 sprays olive oil cooking spray
  • 4 slice uncooked turkey bacon
  • 2 slice mixed-grain bread, cut into 1/2-inch cubes
  • 1/3 cup chopped walnuts, coarsely
  • 9 oz spinach, baby leaves
  • 2 large head endive, Belgian, sliced crosswise 1/2-inch thick (about 3 cups)
  • 4 oz low-fat cheddar or colby cheese, cut into thin wedges
  • 1 large apple(s), McIntosh, cut into thin wedges
  • 6 Tbsp low-fat vinaigrette, balsamic-variety

Instructions

  • Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add bacon and cook as package directs until crisp, about 4 minutes; remove bacon to a paper towel. Let bacon drain briefly then crumble into bite-size pieces; transfer to a large bowl.
  • Add bread cubes to same skillet. Cook over medium heat, tossing often, until slightly golden and crisp, about 3 minutes; remove to a plate and set aside. Add walnuts to skillet; cook, tossing often until lightly toasted, about 2 minutes. Transfer walnuts to bowl with bacon.
  • Add spinach, endive, cheese, apple and dressing to bowl; toss to mix and coat.
  • Put about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.

Notes

  • We opted for walnuts and McIntosh apples but feel free to use almonds and any type of apple you prefer. The turkey bacon lends a delicious smoky flavor to this meal but if you want to make this salad vegetarian, use meatless bacon instead (could affect POINTS values).

Baked Winter Squash, Raisin and Pine Nut Lasagna

Posted in 6 Points, Recipes, Side Dish by JenClows on September, 19 at 9:23 amComments (0)

Baked Winter Squash, Raisin and Pine Nut Lasagna

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side dishes

 
POINTS® Value: 6
Servings:  8
Preparation Time:  30 min
Cooking Time:  33 min
Level of Difficulty:  Moderate
This hearty, fall-inspired meal is a wonderful change of pace from lasagna with red sauce.

Ingredients

  • 1/4 cup all-purpose flour
  • 2 1/2 cup fat-free evaporated milk
  • 2 medium garlic clove(s), minced
  • 1/3 cup grated Parmesan cheese
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste
  • 10 oz dry lasagna noodles, cooked al dente (about 12 noodles)
  • 10 oz cooked winter squash, thawed if frozen
  • 1 cup part-skim mozzarella cheese, shredded
  • 3/4 cup golden seedless raisins
  • 2 Tbsp pine nuts, chopped

Instructions

  • Preheat oven to 350°F.
  • Place flour in a small saucepan and very gradually whisk in milk and garlic. Warm over low heat, stirring constantly, until sauce simmers and is thickened, about 3 minutes. Remove from heat and stir in Parmesan cheese, salt and pepper.
  • Spread 1/4 cup of cheese sauce over bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of squash and 1/2 cup of cheese sauce. Sprinkle with 1/2 cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of remaining squash and 1/2 cup of cheese sauce; sprinkle with 1/4 cup of raisins. Cover with 3 more lasagna noodles and top with remaining squash and raisins; cover with last 3 lasagna noodles, pressing sheets firmly down. Top with remaining cheese sauce; sprinkle with pine nuts and remaining mozzarella cheese
  • Bake until lasagna bubbles around edges and is browned on top, about 30 minutes. Slice into 8 pieces and serve.
  • This recipe is part of our Cook Once, Eat All Week series. To learn more about this month’s theme, make-ahead pasta bakes and casseroles, click here.

Notes

  • You can add color and flavor to this lasagna recipe by using a medley of dried fruit. Use 1/4 cup of dried cranberries, 1/4 cup of dried cherries or blueberries, and 1/4 cup of golden raisins instead of 3/4 cup total of raisins

Buffalo Chicken Lasagna

Posted in Main Course, Recipes by JenClows on September, 18 at 9:12 amComments (0)

Buffalo Chicken Lasagna6 oz uncooked lasagna noodle, whole wheat1 lb boneless skinless chicken breast, poached and shredded or cut into chunks3 1/2 cups spaghetti sauce, Heinz 3 cheese or your own Core sauce1/2 cup hot wing sauce (Pistol Pete’s)4 cloves garlic, minced15 oz ricotta cheese, fat free (or ff cottage cheese)1/2 cup egg beatersOptional: a little ff blue cheese dressing9 slices reduced fat Monterey Jack cheese (or to keep Core, this works fine with shredded ff cheddar)1 1/2 cups water1 Mix spaghetti sauce and wing sauce.2 Mix the egg, ricotta (or cottage cheese) and a little parsley. Stir in some blue cheese dressing if desired.3 Saute the chicken in a little oil. Soak in some wing sauce.4 Layer: Sauce, noodles, ricotta, chicken, cheese. Repeat. End with sauce.5 Pour water over all and cover tightly with foil, sealing the edges. Bake.6 Top with cheese, let it melt, and serve.Servings: 8Note: I put a little less wing sauce in the casserole and then serve more on the side for those who want it.

Chicken Tater Tot Casserole

Posted in Main Course, Recipes by JenClows on September, 18 at 9:02 amComments (0)

Chicken Tater Tot Casserole12 oz. Ore-Ida Tater Tots1 can ff cream of celery soup2 c. BSCB, cooked & cubed1/2 c. skim milk1 can ff cream of chicken soup1-1/2 c. RF shredded cheddar cheesePreheat oven to 425. Layer tater tots and chicken. Mix soups with milk. Pour over chicken and tater tots. Sprinkle cheese on top. Bake 20-30 minutes or until cheese is melted and casserole is bubbly.I am planning to use the potatoes O’Brien since plain potatoes are core.I know the soups and cheese are not core here either.

PORK CHOP CASSEROLE

Posted in Main Course, Recipes by JenClows on September, 18 at 8:56 amComments (0)

PORK CHOP CASSEROLE1 1/2 c. uncooked rice6 loin pork chops1 lg. onion1 can 98% ff mushroom soup1 pkg. Lipton mushroom soup1 sm. pkg. frozen green peas (I use petite)PAMBrown pork chops using PAM. Season with garlic salt and season all to taste first. Remove chops. Saute onion in PAM. Add mushroom soup, Lipton soup and 2 cans of water. Place dry rice in casserole dish. Place pork on top of dry rice. Add onions and soup and water. Add peas. Bake at 350 for 45 minutes. Remove foil and cook for an additional 10 minutes.

Rotisserie Chicken Enchiladas

Posted in Main Course, Recipes by JenClows on September, 18 at 8:55 amComments (0)

1 can ff cream of chicken soup1/2 cup or so of milk or chicken stock1 rotisserie chicken chopped with skin removed2 small cans chopped green chiles (or fresh if you have access to them)Cooking spray8 small flour tortillasShredded reduced fat cheddar cheeseSalt and pepper to tastePreheat oven to 350.Heat cream of chicken soup and milk in a saucepan over medium heat. Stir in chicken and chiles, salt and pepper.Grease bottom of casserole dish with cooking spray. Line with tortillas. Pour in 1/3 chicken mixture and sprinkle with small handful of cheese. Repeat process, ending with last 1/3 of chicken mixture. Top with cheese and bake approximately 30 minutes or until cheese is browned and casserole is bubbly.

CHEESY ENCHILADAS

Posted in Main Course, Recipes by JenClows on September, 18 at 8:54 amComments (0)

CHEESY ENCHILADAS1 package (8 oz) FF cream cheese, softened1 package (8 oz) FF shredded cheddar cheese1/4 C sliced green onions6 flour tortillas (6 in)1 C. Thick N Chunky salsaBeat cream cheese with electric mixer on Med. speeduntil smooth. Add 1 C of cheddar cheese and onions,mixing until blended.Spread 1/4 C cream cheese mixture down center, rolland place seam side down in 11 x 7 in. baking dish.Pour salsa over tortillas. Sprinkle with remainingcheese, Cover.Bake at 350 degrees for 25 min or until thoroughlyheated.

Taco Bake

Posted in Main Course, Recipes by JenClows on September, 18 at 8:52 amComments (0)

Taco Bake1 lb ground beef or turkeyonion if desired1 can ff refried beans1 pkg taco seasoning1 8 oz can tomato sauce1 cup ff cheddar cheese2 cans rf crescent rollsBrown ground beef and onion. Drain. Stir in beans, tomato sauce, and taco seasoning, heat through.Spread 1 can of rolls out in a 9×13 baking dish sprayed with pam. Place meat mixture on top. Sprinkle with ff cheddar then spread other can of rolls on top.Bake at 375 for 15 min until rolls are browned.Sorry, no NI, I had to use recipe builder for points.

Bean Burrito Casserole (Core)

Posted in Main Course, Meal Components, Recipes by JenClows on September, 18 at 8:52 amComments (0)

from a WW post

This Burrito Casserole Rocks my Socks! I had it for dinner last night and lunch today. It is fabulous when reheated, 100% Core, and super filling! I topped it with some mashed avacado & sour cream…great Friday pick me up!

Bean Burrito Casserole (Core)

Ingredients

1 pound core ground beef
1/8 cup reduced-sodium taco seasoning (1/2 packet)
3/4 cup water
15 oz canned yellow corn, no salt added, drained
14 oz canned diced tomatoes with green chilies
15 oz fat-free canned refried beans
5 oz tomato paste
2 cup ff Shredded Cheddar Cheese
4 cup cooked brown rice
1 medium onion(s)

Instructions

Dice onion and saute in large skillet with ground meat. Add water and 1/2 packet of taco seasoning. Simmer until sauce thickens. Add canned veggies, tomato paste and beans. Spray a casserole dish and fill with veggie/bean/meat mixture. Top with 1 c. of shredded ff cheddar cheese. Cover with cooked brown rice. Sprinkle remaining cheese over top. The original recipe said cook on 350 for 20 minutes until cheese is melted, but I just put it in a microwave safe dish and heated in the microwave for about 8 minutes. It is delicious!

Creamy Broccoli-Stuffed Chicken Breasts

Posted in 6 Points, Main Course, Meal Components, Recipes by JenClows on September, 18 at 8:43 amComments (0)

Creamy Broccoli-Stuffed Chicken Breasts  

Creamy Broccoli-Stuffed Chicken Breasts
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    • In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat (I added extra seasoning to the meat while cooking), onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Place pepperonis around the edge of the crockpot. Cover and cook on LOW for 6-8 hours/ Mix well before serving

    Cheeseburger and tots casserole

    Posted in 7 Points, Main Course, Meal Components, Recipes by JenClows on September, 17 at 9:02 amComments (0)

    Cheeseburger and tots casserole
    POINTS
    : 7

    Servings: 6
    INSTRUCTIONS

    1 pound 95% lean/5% fat raw ground beef
    1 cup canned low-fat cream of mushroom soup, made with fat-free milk
    1 cup canned cheddar cheese soup made with fat-free milk
    20 oz Ore-Ida Tater Tots

      1 pound extra lean ground beef 4% fat
      10 3/4 oz healthy choice cream of Mushroom Soup
      10 3/4 oz Campbell’s (U.S.) Cheddar Cheese Soup
      20 oz Ore-Ida TOTS
      Instructions
      1. In a skillet, brown ground beef then stir in soups.
      2. Pour in a 13×9 pan sprayed with no stick spray.
      3. Arrange TOTS on top.
      4. Bake, uncovered, at 350* for 50-55 minutes or until the TOTs are golden brown.

    Crockpot – Easy Chicken With Potatoes

    Posted in 8 Points, CrockPot, Main Course, Meal Components, Recipes by JenClows on September, 3 at 6:12 pmComments (0)

    Italian seasoned chicken with potatoes, cooked in the slow cooker.

    4 servings

    8 pts/serving

    Cook Time: 7 hours

    Ingredients:

    • 4 boneless, skinless chicken breast halves
    • 1/2 cup fat free Italian salad dressing
    • 1 teaspoon Italian seasoning (or mix basil, oregano, crushed red pepper, and garlic powder to equal same)
    • 1/2 cup grated reduced fat Parmesan or Romano cheese
    • 3 large potatoes, peeled and cut into wedges or thick slices

    Preparation:

    Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese.Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender.

    easy chicken pot pie

    Posted in 5 Points, Main Course, Meal Components, Recipes by JenClows on August, 21 at 12:16 pmComments (0)

    Easy Chicken Pot Pie

    Description
    It just doesn’t get any easier than this delicious pot pie topped with biscuits.

    From: Halfmysize.com
    Serves – 4

    7.5 oz. can Pillsbury buttermilk refrigerated biscuits
    12 1/2 oz. can cooked chicken breast, drained
    10 3/4 oz. can 98% fat free cream of chicken soup
    8 1/2 oz. can of peas and carrots, drained
    1 teaspoon dried parsley
    1/4 teaspoon black pepper
    1/8 tsp. salt

    Preheat oven to 350 degrees. In a medium bowl, combine chicken, soup, peas and carrots, parsley, black pepper and salt. Mix well to combine. Spray an 8″ x 8″ baking dish with non-stick cooking spray. Place chicken mixture in baking dish. Slightly flatten biscuits between your palms. Top chicken mixture evenly with biscuits. Bake for 25 minutes or until biscuits are golden brown. Serve immediately.

    Nutrition Information per serving:
    268 cal., 2.7 g. fat, 2.5 g. fiber
     
    5 pts

    Creamy Crockpot chicken

    Posted in 4 Points, CrockPot, Main Course, Meal Components, Recipes by JenClows on August, 21 at 12:14 pmComments (0)

    Crockpot Chicken

    Serving Size : 4

    Points – 4

    Amount Measure Ingredient — Preparation Method
    ——– ———— ——————————–
    1 lb boneless skinless chicken breasts (frozen)
    10 3/4 ounce can cream of mushroom soup, condensed — 98% fat-free
    10 3/4 ounce can cream of chicken soup, condensed — 98% fat free
    1/8 teaspoon garlic salt — to taste
    1/8 teaspoon black pepper — to taste

    Add all ingredients to crockpot – cook on low 8-10 hours.

    Crockpot Chicken in Teriyaki Sauce

    Posted in 4 Points, CrockPot, Main Course, Meal Components, Recipes by JenClows on August, 21 at 12:11 pmComments (0)

    Chicken in Teriyaki Sauce
    Serves: 6
    4 pts (for breasts)

    Crissy’s Note: You can also use boneless, skinless chicken breast halves and cook on HIGH for 2 hours. With this change the POINTS® are lowered (168 calories; 2g fat; trace fiber).

    3 lbs skinless chicken thighs (about 12 thighs)
    salt & pepper, to taste
    1/4 cup low sodium soy sauce
    2 Tbsp firmly packed brown sugar
    1 teaspoons ground ginger
    1 clove garlic, minced
    2 Tbsp dry sherry
    1 small onion, finely chopped

    Coat a cast-iron skillet with cooking spray, then spray it a second time. Heat skillet over high heat. When it’s very hot, add the chicken in one single layer. Allow the chicken to cook until it is a deep golden brown, about 2-4 minutes. Turn and brown the other side. Transfer to slow cooker stoneware.

    Return the skillet to the stove, lower heat to medium and add the soy sauce and remaining ingredients. Cook scraping up any browned bits stuck to the pan. Pour the liquid over the chicken.

    Cover and cook on HIGH for 3-4 hours, until the chicken is cooked through and beginning to brown.

    Use a spoon to pour some of the sauce over the chicken. Leave the lid off and cook 1 hour more on HIGH, until the chicken has browned and the sauce has reduced by about half.

    192 Calories; 5g Fat (25.3% calories from fat); 26g Protein; 8g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 514mg Sodium

    italian casserole

    Posted in 6 Points, Main Course, Meal Components, Recipes by JenClows on August, 21 at 8:21 amComments (0)

    ITALIAN CASSEROLE (Amy’s version)
    6 HU
    Servings | 8

    Ingredients
    1/4 cup Kraft Shredded Swiss Cheese (mozzarella can be substituted)
    2 cups bottled pasta sauce
    2 Tbsp grated Parmesan cheese
    4 oz low fat part-skim ricotta cheese
    4 oz reduced-fat sour cream
    1/4 cup chopped onions
    1/2 tsp dried oregano
    1/2 tsp garlic salt
    1/4 tsp parsley flakes
    8 oz reduced-fat crescent roll dough
    16 oz uncooked lean ground beef (with 7% fat)
    1 Tbsp Fleischmann’s Light Stick margarine

    Instructions
    Brown ground beef with onion, garlic salt and oregano. Add pasta sauce and cook 2-3 minutes to thicken. Mix ricotta, sour cream, parsley flakes and swiss cheese. Spray a 9×13 pan with PAM, pour meat mixture into the bottom. Top with the ricotta mixture. Unroll crescent roll dough and place on top stretching to fit as needed. Melt margarine and brush on top of roll dough. Sprinkle with parmesan cheese and bake at 375 for 20-25 minutes or until lightly browned.

    Farewell to Kelly @ Sweet Tomatoes

    Posted in Get Togethers by JenClows on August, 17 at 7:42 pmComments (0)

    IMG_0625 by zig-e@swbell.net.

    http://www.flickr.com/photos/zig-e/sets/72157606794313263/

    Sausage and Cheese Breakfast Casserole

    Posted in 4 Points, Breakfasts/Breads, Recipes by JenClows on August, 6 at 12:05 pmComments (0)

    This is from Cooking Light. 4 you know whats per serving…

    Sausage and Cheese Breakfast Casserole

    Ingredients
    Cooking spray
    12 ounces turkey breakfast sausage
    2 cups 1% low-fat milk
    2 cups egg substitute
    1 teaspoon dry mustard
    3/4 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon ground red pepper
    3 large eggs
    16 (1-ounce) slices white bread
    1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
    1/4 teaspoon paprika
    Preparation
    1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
    2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.

    3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.

    4. Preheat oven to 350°.

    5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.

    Yield
    12 servings (serving size: about 1 cup)

    Nutritional Information
    CALORIES 184(33% from fat); FAT 6.8g (sat 3.2g,mono 1.5g,poly 0.8g); IRON 2.2mg; CHOLESTEROL 76mg; CALCIUM 181mg; CARBOHYDRATE 14g; SODIUM 636mg; PROTEIN 15.9g; FIBER 0.6g

    crockpot broccoli cheese chicken

    Posted in 4 Points, CrockPot, Main Course, Meal Components, Recipes by JenClows on August, 6 at 12:04 pmComments (0)

    Crockpot broccoli cheese chicken
    POINTS
    : 6 (includes the rice!)
    INSTRUCTIONS
    1 pound uncooked boneless, skinless chicken breast
    1 cup low-fat canned broccoli cheese soup made with low-fat or fat-free milk
    3 cup broccoli
    3 cup cooked brown rice

      Place chicken breasts in bottom of crockpot
      Pour in broccoli cheese soup and cook on low approx. 6 hours.
      The last 1/2 hour I pull chicken apart (like shredded) and pour in frozen broccoli and turn up on high. Cook brown rice and add to crockpot. Stir well and serve.

    Oven-Baked Eggplant Parmesan

    Posted in 2 Points, Main Course, Meal Components, Recipes by JenClows on July, 24 at 1:58 pmComments (0)

    Oven-Baked Eggplant Parmesan

    Oven-Baked Eggplant Parmesan

    The Kansas City Star

    Nutritional Facts
    Calories 140
      Calories from fat 17%
    Total fat 3g
      Saturated fat 1g
    Cholesterol 1mg
    Carbohydrate 22g
    Sodium 215mg
    Fiber 4g
    Protein 7g

    ingredients

    • 2 teaspoons olive oil (divided use) • 3 egg whites, lightly beaten • 3 tablespoons fat-free milk • 1 cup panko (Japanese-style) bread crumbs • 3 tablespoons all-purpose flour • ½ teaspoon Italian seasoning • 1 medium eggplant (about 12 ounces), cut into 12 ( 3/8 -inch) slices • 1 onion, chopped • 2 cloves garlic, minced   • 1 cup sliced mushrooms • 1 (14.5-ounce) can no-salt-added whole tomatoes • 1 (8-ounce) can no-salt-added tomato sauce • 1 cup chopped, peeled and seeded tomatoes • ¼ cup chopped fresh basil • ½ teaspoon salt • 2 tablespoons shredded Parmesan cheese • Olive oil cooking spray

    Directions

    Preheat oven to 425 F. Drizzle 1 teaspoon olive oil on 10×15-inch pan and brush to coat pan evenly.

    Combine egg whites and milk in a shallow pie plate. Combine panko crumbs, flour and Italian seasoning in another shallow pie plate. Dip each eggplant slice in egg white mixture, turning to coat both sides, then place in crumb mixture, turning to coat each side with seasoned crumbs. Arrange in a single layer in pan. Repeat with remaining slices. Spray top of each slice generously with olive oil cooking spray. Bake 10 minutes or until golden. Turn each slice and spray again with olive oil cooking spray. Bake an additional 10 to 12 minutes, or until slices are golden.

    Meanwhile, heat 1 teaspoon olive oil in medium saucepan over medium-high heat. Add onion and garlic and saute, stirring frequently, until onion is tender. Add mushrooms and saute, stirring frequently, 3 to 4 minutes or until mushrooms are tender. Add whole tomatoes and use spoon to break them apart. Stir in tomato sauce, chopped tomatoes, basil and salt. Simmer 15 minutes.

    To serve, arrange 2 eggplant slices on each plate. Top with about ½ cup sauce. Sprinkle lightly with Parmesan cheese. Makes 6 servings.


    Source: The Kansas City Star

    Published in The Dallas Morning News on March 10, 2008

    Enchilada Casserole

    Posted in 6 Points, Main Course, Meal Components, Recipes by JenClows on July, 24 at 1:49 pmComments (0)
    • Enchilada Casserole

      This Tex-Mex-style casserole features lean ground round, corn tortillas and reduced-fat cheese. Low-calorie salad veggies top off the presentation.

      Enchilada Casserole

      TAMMY LJUNGBLAD/Kansas City Star

      Nutritional Facts
      Calories 253
        Calories from fat 46%
      Total fat 13g
        Saturated fat 5g
      Cholesterol 43mg
      Carbohydrate 17g
      Sodium 516mg
      Fiber 2g
      Protein 17g

      ingredients

      • 1 pound ground round • ½ cup chopped onion • 4 teaspoons chili powder • 1 ½ teaspoons ground cumin • ½ teaspoon freshly ground pepper • 2 cloves garlic, minced   • 1 cup water • 1 (11.5-ounce) jar mild taco sauce (divided use) • 6 corn tortillas (divided use) • 1 ¼ cups shredded 2 percent sharp cheddar cheese (divided use) • 2 green onions, finely chopped • Shredded lettuce, chopped fresh tomatoes and fat-free sour cream for garnish (optional)

      Directions

      Preheat oven to 375 F. Cook ground round and onion in a skillet over medium heat until meat is browned and cooked through; drain. Add chili powder, cumin, pepper, garlic and water. Simmer, uncovered, about 10 minutes or until water has evaporated and meat mixture is thick.

      Lightly cover bottom of 9×13-inch pan with half of taco sauce. Place 3 tortillas in bottom of pan, cutting tortillas to fit, if necessary. Spread meat mixture on top of tortillas. Sprinkle with ½-cup cheese. Drizzle remaining taco sauce over cheese and top with remaining 3 tortillas. Sprinkle with remaining ¾-cup cheese. Cover with aluminum foil and bake 25 minutes. Remove foil and bake 5 additional minutes. Garnish with green onions and serve with shredded lettuce, chopped tomatoes and fat-free sour cream if desired. Makes 8 to 10 servings.


      Source: Kansas City Star

      Published in The Dallas Morning News on February 20, 2007

    low-fat vegetable lasagna

    Posted in 4 Points, Main Course, Meal Components, Recipes by JenClows on July, 24 at 1:42 pmComments (0)

    Low-fat vegetable lasagna

    For a healthier vegetable lasagna that keeps the creamy flavor but cuts calories and fat, try this one adapted from a Cooking Light recipe.

    KATHY’S VEGETABLE LASAGNA

    12 uncooked lasagna noodles

    Cook noodles according to package directions, omitting salt and fat. Drain and set aside.

    Preheat oven to 375 F.

    Heat oil in a Dutch oven coated with cooking spray over medium heat.

    Add broccoli, carrots, onions and garlic and sauté for about 7 minutes, or until vegetables are crisp-tender. Set aside.

    Place flour in a medium-heavy saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat and cook 5 minutes or until thick, stirring constantly. Remove from heat.

    Add 1/4 cup of the parmesan, salt and pepper, stirring constantly until smooth. Stir in spinach. Reserve 1/2 cup of the spinach mixture for top layer of casserole and set aside.

    Combine cottage cheese, mozzarella and ricotta cheeses and stir well. Spread 1/2 cup spinach mixture in bottom of a 13×9 baking dish coated with cooking spray.

    Arrange 4 lasagna noodles over spinach mixture in dish and top with half of cottage cheese mixture, half of broccoli mixture and half of remaining spinach mixture.

    Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles and sprinkle with 1/4 cup parmesan. Cover and bake for 30 to 35 minutes. Let stand 10 minutes before serving.

    Makes 12 servings.

    PER SERVING: Calories 214 Fat 4 g Cholesterol 12 mg Sodium 369 mg Fiber 2 g Carbohydrates 29 g Protein 14 g

    Tomato Pesto Packets

    Posted in 1 Point, Meal Components, Recipes, Side Dish by JenClows on July, 24 at 11:46 amComments (0)

    Tomato Pesto Packets

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    Image of grilled tomatoes

    side dishes

     
    POINTS® Value: 1
    Servings:  4
    Preparation Time:  10 min
    Cooking Time:  30 min
    Level of Difficulty:  Easy
    Roasting the tomatoes in foil allows them to steam in their own aromatic juices. Cook the packets in the oven or toss them onto the grill.

    Ingredients

    • 2 cup cherry tomato(es), small, red
    • 2 cup cherry tomato(es), small, yellow
    • 2 medium shallot(s), minced
    • 1 medium garlic clove(s), minced
    • 1/4 tsp table salt
    • 1/8 tsp black pepper, freshly ground
    • 2 Tbsp pine nuts
    • 1/4 cup basil, fresh, slivered

    Instructions

    • Preheat oven to 400ºF.
    • Tear off four 12-inch or larger sheets of heavy-duty aluminum foil. In a medium bowl, toss together tomatoes, shallots, garlic, salt and pepper. Spoon 1/4 of tomato mixture in center of each piece of foil; bring up sides of foil to center. Seal foil making sure to leave space in each packet for air to circulate.
    • Place packets in a roasting pan and cook until tomatoes are aromatic and tender, about 20 to 30 minutes, depending on tomato size.
    • Meanwhile, warm a small nonstick skillet over medium heat. Place pine nuts in skillet and cook, shaking pan frequently, until pine nuts start to lightly brown, about 30 seconds; immediately remove nuts from skillet and set aside.
    • Remove packets from oven and let sit for 5 minutes; open each packet but be careful of escaping steam. Sprinkle each packet with 1 tablespoon of basil and 1/2 tablespoon of pine nuts. Yields 1 packet per serving.

    Notes

    • You can also cook these on an outdoor grill until aromatic.

      Serve these tomatoes warm or at room temperature, as a side dish or as a topping for grilled chicken or fish.

    Mozzarella Stuffed Turkey Meatloaf

    Posted in 5 Points, Main Course, Meal Components, Recipes by JenClows on July, 22 at 1:30 pmComments (0)

    Mozzarella Stuffed Turkey Meatloaf
    POINTS
    : 5

    Servings: 6
    INSTRUCTIONS

    1 1/2 pound uncooked ground turkey breast
    1 cup chopped frozen spinach
    1/4 cup seasoned bread crumbs
    1 cup Weight Watchers Reduced fat shredded mozzarella cheese
    1/2 cup minced onion
    2 egg white(s)
    2 Tbsp ketchup
    1 Tbsp Worcestershire sauce

      Preheat oven to 375. Thaw and drain spinach. Mix all ingredients in a large mixing bowl. In a greased loaf pan pack mixture into shape. Bake for 60 minutes, or until top gets golden brown. Let stand 5 to 10 minutes after baking. Cut into 6 even pieces and enjoy.

    Creamy Italian Chicken

    Posted in 6 Points, CrockPot, Main Course, Meal Components, Recipes by JenClows on July, 22 at 1:10 pmComments (2)

    Creamy Italian Chicken
    POINTS: 6
    Servings: 4
    INSTRUCTIONS

    8 oz light cream cheese
    1 can low-fat canned cream of chicken soup
    1 pound uncooked boneless, skinless chicken breast
    1 Tbsp McCormick Italian seasoning

    Put chicken breast (thawed) into Crockpot. Sprinkle seasoning mix over chicken and then pour 1/4 cup of water over chicken and seasoning. Cook on Low for 3 hrs. Mix together cream cheese and reduced fat cream of chicken soup and then pour over chicken. Cook on low for another hour. Mix and serve over rice or pasta. (I recommend Dreamfields pasta- tastes awesome and has extra fiber)

    If making with frozen chicken:
    Throw 4-6 frozen BSChickenB into the crockpot
    Sprinkle one packet of Italian Dressing Seasoning mix over chicken.
    Turn on and cook for 6-8 hours (or whatever until it’s cooked and you can get home)
    About an hour before serving take 1 package RF Cream Cheese and 1 can RF Cream of Chicken Soup and mix them together and pour over the top of the chicken.
    Cook for about 1 hour until melted and saucy.

    Ideas for adding veggies:
    I’ve heard you can put spinach in with the cream cheese and soup or add broccoli at the beginning of the process. I haven’t tried either, but I’m going to try spinach next time.

    Creamy Corn Chipotle Dip

    Posted in 1 Point, Appetizer, Recipes by JenClows on July, 1 at 8:44 amComments (0)

    Creamy Corn Chipotle Dip

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    Image of a corn-based dip

    snacks

     
    POINTS® Value: 1
    Servings:  12
    Preparation Time:  15 min
    Cooking Time:  0 min
    Level of Difficulty:  Easy
    Everyone needs a simple dip recipe in their collection for summer BBQs, picnics or pool parties. This one’s creamy and sweet with just a touch of spice.

    Ingredients

    • 4 oz fat-free cream cheese
    • 2 items canned chipotle peppers in adobo sauce, seeded
    • 3 cup frozen corn kernels, or fresh corn kernels*
    • 2 Tbsp fresh lime juice
    • 1 1/2 tsp ground cumin
    • 1/2 tsp table salt

    Instructions

    • Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. Yields about 3 tablespoons per serving.

    Notes

    • *When in season, use fresh corn kernels for the best flavor. To remove the kernels, break each cob in half. Stand a half on its flat end and run a sharp knife along the cob, slicing off the kernels.

      We prefer the flavor of this recipe a day after it’s been made. Leave the corn somewhat chunky if you prefer.

    Corn Dog Casserole

    Posted in 5 Points, Main Course, Recipes by JenClows on April, 21 at 8:38 amComments (0)

    Corn Dog Casserole
    Servings | 8
    Estimated POINTS® value per serving | 5
    Course | Light Meals

    Ingredients
    8 fat-free beef or pork hot dogs, sliced
    2 boxes Jiffy Corn Muffin Mix
    1 cup onion(s)
    2/3 cup celery
    2/3 cup green onions, chopped
    1/2 cup Egg Beaters
    2 Tbsp Country Crock Shedd’s Spread Light Margarine
    1/2 cup plain fat-free yogurt
    1 tsp rubbed sage
    8 oz Kraft 2% Milk Natural Cheese Mild Cheddar Cheese (shredded)
    1 tsp black pepper
    2 tsp hot pepper sauce
    1 1/2 cup fat-free skim milk
    1/4 cup yellow mustard

    Instructions
    In a sprayed skillet, saute celery and white onion for 5 minutes. Place in a large bowl; set aside. Cut hot dogs into rounds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables.
    In a large bowl, combine eggbeaters, melted margarine, yogurt, milk, sage, pepper, and hot sauce. Stir in corn bread mixes. Add the chopped green onions and cheese. Combine with hot dog mixture. Spread into a shallow 3-qt. baking dish.
    Bake, uncovered, at 400 for 30 minutes or until golden brown.
    Cut into 8 squares.

    1 square = 5 points (double check)
    Serve with yellow mustard for dipping

    Honey Bun Cake

    Posted in 4 Points, Dessert, Recipes by texas_gidget on March, 23 at 8:28 amComments (0)

    Honey Bun Cake
    Yield: 20 servings/4 Points per serving

    1 package yellow or white cake mix
    4 egg whites
    1 cup (8 oz) reduced-fat sour cream
    2/3 cup unsweetened applesauce
    1/2 cup packed brown sugar
    2 teaspoons ground cinnamon
    1 1/2 cups confectioners’ sugar
    2 tablespoons fat-free milk
    1 teaspoon vanilla extract

    In a mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. Pour half (about 2 1/4 cups) into a 13×9x2 baking pan coated with non-stick cooking spray. Combine brown sugar and cinnamon; sprinkle
    over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325 degrees for 35-40 minutes or until a toothpick comes out clean.

    For glaze, combine confectioners’ sugar, milk and vanilla. Drizzle over warm cake. Cool on a wire rack.
    From Master Cook:
    Per Serving (excluding unknown items):
    180 Calories;
    3g Fat (16.0% calories from fat);
    2g Protein;
    36g Carbohydrate;
    1g Dietary Fiber;
    1mg Cholesterol;
    187mg Sodium.

    Polenta with Bolognese / Spaghetti Bolognese

    Polenta with Bolognese
     

    Ingredients:

    1 tube prepared polenta
    about 6 cups of Bolognese sauce
    soy mozarella, grated

    Directions:

    Preheat oven to 400 degrees, butter a casserole dish.
    Take 1 tube prepared polenta and slice into 1/4″ thick discs. Layer the polenta in the dish, making three rows of discs. Salt and pepper the polenta.  Spoon bolognese sauce in between the rows of polenta and top with mozzarella. Bake for 20 minutes.  

    Spaghetti Bolognese
    4 servings…Core or 8 points per serving

    ¾ pound ground lean beef
    1 onion, finely chopped
    2 garlic cloves, minced
    1 carrot, chopped
    3 cups sliced mushrooms
    1 (14.5 oz) can diced tomatoes
    1 TBS tomato paste
    ½ tsp each dried basil and oregano
    ¼ cup fat free milk
    ½ tsp salt
    ¼ tsp pepper
    ½ pound whole wheat spaghetti

    Spray skillet with nonstick spray. Add beef and cook, stirring to break up until browned. Add the onion and garlic, cook, stirring occasionally, until softened, about 5 minutes. Stir in the carrot and cook about 2 minutes. Stir in the mushrooms, tomatoes, paste, and herbs and bring to boil. Reduce heat and simmer, covered 10 minutes. Add the milk and cook, uncovered, until the sauce is thickened, about 15 minutes longer. Stir in the salt and pepper.  Meanwhile, cook the spaghetti according to package directions. Drain, divide among 4 plates, and top with sauce.  

    Instead of making the spaghetti, I used the Bolognese Sauce over the Polenta and used the Soyakaas Mozzarella Cheese and it turned out great.  Definitely one to try when you are craving italian.   I’m not sure what the points are for the polenta, but the Spaghetti Bolognese is only 4.

    Buffalo Chicken Dip

    Posted in 5 Points, Appetizer, CrockPot, Main Course, Recipes by JenClows on February, 21 at 9:23 amComments (1)

    12 oz Franks Red Sauce
    16 oz FF ranch
    16 oz FF cream cheese
    6 boneless/skinless chicken breasts, boiled and shredded
    8 oz cheddar/jack cheese, grated
    1/2 cup celery, diced
    1/2 cup green onions, diced

    Put cream cheese and ranch into crock pot on low. When it’s soft and starting to mix, add Franks. When that has combined, add chicken. Top with cheese, celery, and green onions. Stir it up when everything’s melted. Serve directly from crock pot. Use as dip with sturdy chips or crackers, or serve on tortillas or rice.
     
    12 servings/5pts a serving

    Tamale Pie

    Posted in Core by texas_gidget on February, 16 at 3:18 pmComments (0)

    Beth posted this on the board, but I wanted it here so I could find it! :)

    Put in casserole dish at 350 degrees until cornmeal mixture is no longer runny……maybe 35-45 minutes

    From: www.halfmysize.com
    Serves – 8
    Points – 4

    Ingredients:
    3/4 cup cornmeal
    1 1/2 cups skim milk
    1 large egg, beaten
    1 pound extra lean ground beef, browned and drained
    1 1/4 ounces chili seasoning mix
    16 ounces canned diced tomatoes
    16 ounces canned corn, drained
    1 cup fat-free shredded cheddar cheese

    Directions:
    In a large mixing bowl, combine cornmeal, milk and egg. Stir in meat,
    chili seasoning mix, tomatoes, and corn until well blended. Pour into casserole dish and put in oven.
    When firm sprinkle with cheese. Cook another 5 minutes until cheese is melted. (Can also top with FF sour cream if desired).

    *NOTE: If you would like a spicier flavor, you can add 1 small can chopped green chilies or substitute Rotel tomatoes for the diced tomatoes. Can also add a can of rinsed black beans.

    Nutrition Information:
    211 cal., 2.7 g. fat, 2.8 g. fiber

    Group AppleBee’s Picture – January 2008

    Posted in Get Togethers by TheStolenOlive on January, 27 at 7:17 pmComments (0)

    january-meetup.jpg

    Asian Asparagus Soup

    I had 3/4ths of an order of Spicy Asparagus leftover from PF Changs and decided to turn it into soup. 

    POINTS® Value: 5
    Servings: 4 ( 1-1/2 cups)

    1 Tbsp store-bought horseradish *(optional to save points)
    2 Tbsp Worcestershire sauce
    12 oz fat-free evaporated milk
    3 tsp olive oil
    1 tsp sesame oil *(optional to save points)
    15 oz canned asparagus
    2 tsp garlic clove(s)
    1 medium onion(s)
    1 Tbsp cayenne pepper
    24 oz Swanson Clear Vegetable Broth
    1 tsp crushed red pepper flakes
    3/4 serving PF Changs Asparagus *(optional to save points – just use another can of asparagus)
    2 oz Kraft 2% Milk Natural Cheese Colby Cheese *(optional to save points)

    Instructions

    Saute sliced onion, horseradish, garlic, worcestershire sauce in olive oil.
    Add two cans of vegetable broth and an additional can of asparagus.
    Puree soup in blender until almost completely creamy.
    Stir in one can of fat free evaporated milk and 1/4 cup of 2% Colby Jack Cheese Shreds.
    Bring to a boil and then reduce heat. Finish with Sesame Oil.
    Garnish with a dollop of fat free sour cream if desired.

    Good Luck Parm – HG Eggplant Parm

    Posted in 3 Points, Core, Main Course by txredgirl on January, 27 at 6:42 pmComments (0)

    Good Luck Parm – Thanks HG for this great Eggplant Parm makeover!

    HG's No Harm Eggplant Parm
    HG’s No Harm Eggplant Parm

    When we brought a beauteous eggplant (purple is pretty!) back to the HG HQ to make a better-for-you version of eggplant parmesan, we weren’t the only ones excited — our Fiber One practically jumped into the blender and blended itself into breadcrumbs (okay, slight exaggeration there). This super-cheesy, sauced-up dish is SO good, we devoured it in seconds. In fact, we’re lucky we snapped this pic in time. That yummy portion you see pictured was inhaled seconds later. BTW, this one is so guilt-free and good for you, feel free to indulge a little and eat a couple of servings at a time (that’s what we’ve been doing!).

    Ingredients:
    1 large eggplant
    1/2 cup egg whites (about 4 large egg whites)
    1 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in the blender
    1 cup canned tomato sauce w/ Italian flavoring (such as Hunt’s Tomatoes Sauce with Basil, Garlic & Oregano)
    1 cup shredded fat-free mozzarella cheese 1/4 cup reduced-fat grated parmesan-style topping
    1/2 tsp. garlic powder
    1/8 tsp. salt
    1/8 tsp. pepper
    Optional: dried Italian seasonings (basil, oregano, etc.)

    Directions:
    Preheat oven to 375 degrees. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture). Spray a large baking pan with nonstick spray. Season crumbs with garlic powder, salt, pepper and, if you like, additional seasonings. Coat eggplant slices on both sides — first with egg whites, and then with Fiber One crumbs. Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer). Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8″ X 8″ baking dish sprayed lightly with nonstick spray. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts). Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout. Allow to cool slightly, and then cut into quarters. Enjoy!

    MAKES 4 SERVINGS

    Serving Size: 1 generous portion (1/4th of recipe)
    Calories: 170
    Fat: 2.5g
    Sodium: 872mg
    Carbs: 29g
    Fiber: 13g
    Sugars: 5g
    Protein: 15g
    POINTS® value 3*

    I core-ified this recipe by using a can of diced tomatoes flavored with garlic and basil that I pureed with my immersion blender and used Soyakaas Mozzarella flavor cheese.   I also realized that this soy mozzarella is so much better than the fat free cheeses I’ve tried (that are core friendly).

    Popcorn in a Brown Bag

    Posted in Appetizer, Core, Snacks by txredgirl on January, 27 at 6:06 pmComments (0)

    1 brown lunch bag

    1/4 cup popcorn (1 handful)

    Put popcorn to cover the bottom of a lunch style brown bag.  Set the timer for anywhere from a 2 minutes to 2 1/2, just listen for the popcorn to stop popping (in my microwave it takes 2 minutes).  Enjoy.

    Ways to spice it up:

    Sprinkle some Butter Buds for a buttery taste

    Sprinkle with a little Splenda for a sweet taste

    Sprinkle with Chili Powder and Cumin for some Mexican flavor.

    The possibilities are endless.  Its good and totally fat free this way.   From what I can see its a zero point snack – Yippee!!

    Jerk Halibut with Apple-Sweet Potato Mash

    Jerk Halibut with Apple-Sweet Potato Mash

    From Good Housekeeping, triple-tested at the Good Housekeeping Research Institute

    Jerk seasoning is a popular spice blend sold by many companies. Some, but not all blends, contain salt. Choose one that’s salt free — the spice combination in all brands is so flavorful, you won’t even miss it.

    Ingredients:

    2 lbs sweet potatoes, peeled and cut into 1-inch chunks

    2 Granny Smith apples, each peeled, cored and cut into 8 wedges

    4 – 6 oz. halibut steaks, 1 ½ inch thick

    1 tbsp jerk seasoning

    1 bag microwave-in-bag broccoli  florets

    ½ tsp salt

    ¼ tsp black pepper

    1 lime, cut into 4 wedges 

    Directions

    In 5- to 6-quart saucepot, place steamer basket and 1 inch water; heat to boiling on high.   Place potatoes and apples in steamer basket; cover and steam on medium-low 20 minutes or until potatoes and apples are tender.   Meanwhile, grease ridged grill pan; heat on medium until hot.   Rub halibut steaks with jerk seasoning to season both sides.  Grill halibut 6 to 8 minutes or until opaque throughout, turning over once.   While halibut is cooking, microwave broccoli as label directs.   Place potatoes and apples in bowl; mash with salt and black pepper. Serve halibut with lime wedges, mashed sweet potatoes, and broccoli

    Serves 4
    Yield 4 main-dish servings
    Prep Time 15 minutes
    Cook Time 28 minutes
    Total time 43 minutes

    NUTRITIONAL INFORMATION (per serving)

    Calories 410
    Total Fat 5g
    Saturated Fat 1g
    Cholesterol 54mg
    Sodium 630mg
    Total Carbohydrate 53g
    Dietary Fiber 8g
    Sugars
    Protein 40g
    Calcium

    WEIGHT WATCHERS POINTS per serving – 8

    http://www.goodhousekeeping.com/recipefinder/jerk-halibut-apple-sweet-potato-mash-ghk0208?kw=ist#

    Baked Oatmeal

    2 cups uncooked oatmeal
    1 1/2 tsp baking powder
    1/2 tsp salt
    1 cup fat-free skim milk
    1/2 cup Egg Beaters or 2 eggs
    1/2 cup unsweetened applesauce
    1/2 cup Splenda
    1 tsp vanilla extract
    1 tsp ground cinnamon (or more) or use apple pie spice
    2 medium bananas, mashed

    1. Preheat oven to 350*. Combine wet ingredients and add dry ingredients. Bake in sprayed 8″ square pan for 35-45 minutes. Makes 6 servings.

    Also, I leave out the splenda since I don’t like the taste of splenda when it’s used in baking.

    Group AppleBee’s Picture from September

    Posted in Get Togethers by TheStolenOlive on January, 19 at 10:35 amComments (0)

    ww-picture.jpg

    *Click on picture for larger view*

    Spinach/Strawberry Salad

    Spinach/Strawberry Salad

    1 bag baby spinach
    8 oz sliced strawberries
    1/4 red onion,sliced
    1/4 c sliced almonds
    optional 1/2 cucumber

    Divine Dressing: 1/3 c splenda or sugar
    Juice of one lemon
    1 tsp. poppy seeds
    2 tbs. white wine vinegar
    1 tbs. veggie or olive oil

    Grecian Spaghetti Squash Saute

    Posted in Core, Recipes, Side Dish, Weight Watchers Points Values by jray on January, 14 at 1:16 pmComments (0)

    Grecian Spaghetti Squash Saute

    Servings |  4
    Preparation Time |  20 min
    Cooking Time |  25 min
    Level of Difficulty |  Easy side dishes |  This combo of feta, chickpeas, sauteed scallions and spaghetti squash makes a fantastic vegetarian main course or a great side dish with chicken or fish.
    Ingredients
    • 2 pound raw spaghetti squash
    • 2 tsp olive oil
    • 1/2 cup scallion(s), sliced
    • 2 tsp minced garlic
    • 14 1/2 oz canned diced tomatoes, undrained
    • 1 cup canned chickpeas, drained and rinsed
    • 1 tsp dried oregano
    • 1 tsp lemon zest, freshly grated
    • 1/4 tsp table salt
    • 1/4 tsp black pepper
    • 1/4 cup dill, or mint, fresh, chopped
    • 1/4 cup pot cheese, or fat-free crumbled feta
    Instructions
    • Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. (Or to bake squash, preheat oven to 350ºF. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.)
    • Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat and bring to a slow boil.
    • Meanwhile, cut cooked squash in half lengthwise and scrape out seeds (if using microwave). Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup of squash and 1 tablespoon of cheese per serving.
    Notes

     Add a dash of red pepper flakes for an extra kick.

    3 Zero Point Soups

    Posted in Core, Main Course, Recipes, Soups, Weight Watchers Points Values by jray on January, 13 at 5:32 pmComments (0)

    Asian-Inspired Zero POINTS-Value Soup

    Makes 12 servings

    POINTS® value | 0 per serving

    Ingredients

    • 2 cups bok choy, chopped
    • 2 cups Chinese cabbage, chopped
    • 3 cloves garlic, minced
    • ¼ cup fresh ginger root, thinly sliced and julienned
    • 1 cup oyster mushrooms
    • 2 cups scallions, chopped
    • 1 cup canned water chestnuts, sliced (8 oz can)
    • ½ cup red bell pepper, thinly sliced
    • ¼ tsp red pepper flakes
    • 6 cups vegetable broth
    • 1 cup alpha sprouts
    • 2 cups snow peas, stringed
    • 2 Tbsp low-sodium soy sauce
    • ½ cup cilantro, finely chopped

    Instructions

    • Put bok choy, Chinese cabbage, garlic, ginger root, oyster mushrooms, scallions, water chestnuts, red bell pepper, red pepper flakes and vegetable broth into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in alpha sprouts and snow peas during the last 3 to 4 minutes of simmering.
    • Add soy sauce and cilantro. Serve.
    • Serving Size: about 1 cup

    Variations

    • Add in:
    • 1 ½ pounds cooked shrimp (2 oz per serving): POINTS value: 1
    • 1 ½ pounds scallops (2 oz per serving), POINTS value: 1
    • 2 cups tofu (about 2 2/3 Tbsp per serving), POINTS value: 1
    • 1 ½ pounds shredded or cubed white meat chicken (2 oz per serving), POINTS value: 1
    • 1 ½ pounds Chinese roast pork (2 oz per serving), POINTS value: 3
    • 6 tsp hot/spicy oil (1/2 tsp per serving), POINTS value: 1

    Italian-Inspired Zero POINTS-Value Soup

    Makes 12 servings

    POINTS® value | 0 per serving

    Ingredients

    • 2 cups escarole, chopped
    • 2 cloves garlic, minced
    • 1 cup onions, chopped
    • 2 cups baby spinach
    • 2 small zucchini, cubed
    • 1 medium red pepper, chopped
    • 2 cups fennel bulb, thinly sliced (one bulb)
    • 6 cups vegetable broth
    • 28 oz canned diced tomatoes, preferably fire-roasted
    • ¼ tsp crushed red pepper flakes
    • 2 tsp fresh thyme, finely chopped
    • 1 tsp fresh oregano, finely chopped
    • ¾ tsp salt
    • ¼ tsp black pepper
    • ¼ cup fresh parsley, chopped
    • ¼ cup fresh basil

    Instructions

    • Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
    • Stir in salt, black pepper, parsley and basil. Serve.
    • Serving Size: about 1 cup

    Variations

    • Add in:
    • 1 cup grated parmesan cheese (1 Tbsp per serving), POINTS value: 1
    • 1 ½ lb cooked chicken sausage (2 oz per serving), POINTS value: 3
    • 1 ½ cups cooked chickpeas (1 ½ Tbsp per serving), POINTS value: 1
    • 1 1/2 cups cooked orzo (1 ½ Tbsp per serving), POINTS value: 1
    • 1 ½ cups cooked lentils (1 ½ Tbsp per serving), POINTS value: 1
    • 24 turkey meatballs (2 per serving), POINTS value: 1

    Mexican-Inspired Zero POINTS-Value Soup

    Makes 12 servings

    POINTS® value | 0 per serving

    Ingredients

    • 2 cups fresh green snap beans, cut into bite-size pieces
    • 3 cloves fresh garlic, minced
    • 2 small zucchini, cubed
    • 1 cup tomatillos, chopped
    • 1 average jalapeno pepper, finely chopped
    • 14 oz canned diced tomatoes, Mexican-style preferred
    • 1 oz green chili pepper, preferably poblano (about ½ medium pepper)
    • 1 medium Spanish onion, chopped
    • 1 medium green bell pepper, chopped
    • ½ tsp cumin
    • 1 tsp fresh oregano
    • 6 cups vegetable broth
    • ½ cup roasted peppers (about 2 peppers), pureed with …
    • 1 Tbsp chipotle peppers in adobo sauce
    • ¾ tsp salt
    • 2 Tbsp fresh lime juice
    • ½ cup fresh cilantro, chopped

    Instructions

    • Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.
    • Stir in salt, lime juice and cilantro. Serve.
    • Serving Size: about 1 cup

    Variations

    • Add in:
    • 1 ½ cups corn kernels (1 ½ Tbsp per serving), POINTS value: 1
    • 1 ½ cup black beans, drained and rinsed (1 ½ Tbsp per serving), POINTS value: 1
    • 1 ½ pounds cooked shrimp (2 oz per serving), POINTS value: 1
    • 1 ½ pounds shredded or diced white meat chicken (2 oz per serving), POINTS value: 2
    • 6 Tbsp reduced-fat sour cream (1 ½ Tbsp per serving), POINTS value: 1

    Baked Banana Splits

    Posted in Core, Dessert, Recipes, Weight Watchers Points Values by jray on January, 11 at 4:13 pmComments (0)
    Servings |  4
    Preparation Time |  15 min
    Cooking Time |  30 min
    Level of Difficulty |  Easy desserts |  Try substituting any flavored extract you like in the sauce for this creative take on banana splits. Almond, maple, rum, orange – whatever you prefer.
    Ingredients
    • 1 sprays cooking spray
    • 4 large banana(s), ripe, peeled
    • 8 oz canned crushed pineapple in juice, drained
    • 2 Tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener, divided
    • 1/2 tsp ground cinnamon
    • 1 cup fat-free ricotta cheese
    • 1 tsp vanilla extract
    • 1 cups raspberries
    Instructions
    • Preheat oven to 400°F. Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
    • Combine pineapple, 1 tablespoon of Splenda and cinnamon in a small bowl; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.)
    • Meanwhile, combine ricotta, remaining tablespoon of Splenda and vanilla in another small bowl; set aside.
    • Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately.

    Mexican-Style Pork and Sweet Potato Slow Cooker Stew

    Mexican-Style Pork and Sweet Potato Slow Cooker Stew

    Servings |  4
    Preparation Time |  20 min
    Cooking Time |  420 min
    Level of Difficulty |  Moderate main meals |  Ready for Cinco de Mayo? Turn up the heat in this delicious Mexican stew by stirring in a 1/4 to 1/2 cup of your favorite spicy salsa just before serving.
    Ingredients
    • 1 small green pepper(s), use a small poblano chile
    • 1 pound lean pork loin, boneless pork roast, cut into 1-inch cubes
    • 1/2 cup canned chicken broth
    • 1 large sweet potato(es), peeled and cut into 1-inch cubes
    • 1 small onion(s), chopped
    • 14 1/2 oz canned diced tomatoes, fire-roasted, undrained
    • 1/2 tsp ground cumin
    • 1/2 tsp table salt
    • 1/4 tsp black pepper
    • 1 Tbsp fresh lime juice
    • 1 cup poblano chile
    • 1 cup poblano pepper(s)
    Instructions
    • Turn on a stovetop burner and place poblano chile over open flame (use tongs or a long-handled fork to keep fingers away from flame); carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside for 10 minutes to steam. Rub poblano skin off with your hands under cold running water; core, seed and dice poblano. (Note: If you have an electric range, broil poblano on high, 3 inches from flame, turning occasionally, until charred on all sides. Follow remaining directions above.)
    • Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano chile, tomatoes, cumin, salt and pepper; stir well. Cover and cook on LOW setting for 6 to 7 hours. Add lime juice and stir well. Yields about 1 1/2 cups per serving.
    Notes

     Serve with a spoonful of fat-free sour cream if desired.

    Three Bean and Pork Slow Cooker Chili

    Three Bean and Pork Slow Cooker Chili

    Servings |  10
    Preparation Time |  35 min
    Cooking Time |  480 min
    Level of Difficulty |  Easy main meals |  Chunks of pork tenderloin make this chili especially robust. Spicy peppers add even more flavor.
    Ingredients
    • 1 medium onion(s), chopped
    • 2 medium garlic clove(s), minced
    • 1 cup carrot(s), chopped
    • 1 Tbsp chili powder, medium-hot
    • 1 tsp dried oregano, crushed
    • 1 small jalapeno pepper(s), seeded, chopped (don’t touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
    • 1/2 tsp table salt
    • 1/2 tsp black pepper, freshly ground
    • 2 pound lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
    • 15 oz canned black beans, drained and rinsed
    • 15 oz canned kidney beans, drained and rinsed
    • 15 oz canned pinto beans, drained and rinsed
    • 1 cup canned tomato puree
    • 29 oz canned diced tomatoes, with green pepper, celery and onion, undrained
    • 6 oz canned tomato paste
    Instructions
    • Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.
    • Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.
    Notes

     We start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.

    Italian Beef and Lentil Slow Cooker Stew

    Italian Beef and Lentil Slow Cooker Stew

    Servings |  6
    Preparation Time |  25 min
    Cooking Time |  420 min
    Level of Difficulty |  Easy soups |  This stew is a wonderful winter-warmer. You can also substitute 2 cups of fresh green beans, cut into 2-inch lengths, for the zucchini.
    Ingredients
    • 1 small onion(s), chopped
    • 1 medium garlic clove(s), minced
    • 1 large zucchini, diced
    • 1 pound lean beef round, cut into 1-inch chunks
    • 1/2 tsp dried oregano, crushed
    • 14 1/2 oz canned diced tomatoes, undrained
    • 1 Tbsp canned tomato paste
    • 3/4 cup dry lentils
    • 4 cup canned beef broth
    • 1 tsp table salt
    • 1/4 tsp black pepper
    • 1/4 cup basil, fresh, slivered
    Instructions
    • Place all ingredients, except basil, in a 5-quart or larger slow cooker; stir well. Cook on LOW setting for 6 to 7 hours.
    • Remove cover; stir in basil. Cover and cook on LOW setting for 5 minutes more. Yields about 1 1/2 cups per serving.

      

    Mexican Polenta Casserole

    Posted in Main Course, Recipes by Sanderpie on December, 9 at 9:12 amComments (1)

    Mexican Polenta Casserole:
    9×13 pan
    1 medium chopped onion
    1 lb. 93% lean ground beef
    2 tsp. cumin
    1 tsp. chili powder
    1-2 cups tomato sauce
    prepared polenta (1 tube or about 2 cups cooked)
    1 lb. can spicy refried FF beans (I use Garden of Eden black)
    6 slices SoyaKaas jalapeno Mex-Kaas soy cheese

    Brown onion and meat. Add spices (or use packet of taco seasoning) and tomato sauce. Simmer about 10 minutes then set aside. Spread polenta out in bottom of pan. Spread refried beans on top of polenta. Then spread on meat and onion mixture. Top with soy cheese. Bake about 30-45 minutes at 400º. Great with guacamole. Makes 6-8 main course servings.

    Brined Roast Turkey

    Posted in Main Course, Recipes by Sanderpie on November, 23 at 7:16 amComments (0)

    1 (14 to 16 pound) frozen young turkey
    For the brine:
    1 cup kosher salt
    1/2 cup light brown sugar
    1 gallon vegetable stock
    1 tablespoon black peppercorns
    1/2 tablespoon allspice berries
    1/2 tablespoon candied ginger
    1 gallon iced water
    For the aromatics:
    1 red apple, sliced
    1/2 onion, sliced
    1 cinnamon stick
    1 cup water
    4 sprigs rosemary
    6 leaves sage
    Canola oil Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

    A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

    Remove bird from brine and rinse inside and out with cold water. Discard brine.

    Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

    Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

    SOOOO Good!

    Haystacks

    Posted in 1 Point, Dessert, Recipes, Weight Watchers Points Values by JenClows on November, 9 at 3:30 pmComments (0)

    **Hershey Bar Haystacks

    (1 Stack = 71 calories, 4g fat, 5g fiber)

    1 Cup Fiber One Cereal
    1 (1.5 oz.) Hershey’s Milk Chocolate Bar
    1 Tbsp. reduced fat peanut butter, smooth or chunky

    Directions:
    Melt bar and peanut butter in microwave until smooth, at 30-second intervals. Be careful not to burn or overcook. Stir chocolate and peanut butter mixture. Add cereal and gently toss till coated. Drop onto wax paper, making 6 stacks. Refrigerate until chocolate hardens (about 30 minutes). Serves 6.

    Italian Chicken Rollups

    Italian Chicken Rollups

    Points: 5 (depending on size of chicken breast)
    Prep: 12 minutes Cook 35 Minutes Chill: up to 8 hours

    4 (2-4 ounce) Thin skinless boneless chicken breast
    1 tsp. dried basil
    ¼ tsp. pepper
    ¼ tsp salt
    4 (1-ounce) part-skim mozzarella string cheese sticks
    Cooking spray
    1 cup garlic-and herb tomato sauce

    Combine basil, salt, and pepper: sprinkle half of mixture evenly over both sides of chicken. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll fashion, starting with short end. Place chicken rollup, seam side down, in an 11×7 inch-baking dish. Sprinkle with remaining half of spice mixture, and coat with cooking spray.
    Cover and refrigerate up to 8 hours (not necessary to chill if you don’t have time). Preheat oven to 350 degrees.
    Pour tomato sauce over chicken. Bake uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated. Yield 4 servings (serving size 1 rollup)

    I added spices to mine – onion powder, garlic salt, italian seasoning, and a couple of garlic spice blends as well. It was super delish!

    Peanut Chicken

    Peanut Chicken

    1 lb. chicken breast boneless skinless
    2 Tbsp reduced fat peanut butter
    1 tsp low sodium soy sauce
    2 Tbsp water
    1 tsp sesame seeds

    Preheat oven to 350. Coat a baking dish with olive oil cooking spray. Season chicken lightly with salt & pepper and place in baking dish. Set aside.

    Combine peanut butter, soy sauce and water and stir until smooth and well mixed (can microwave for 30 seconds on high). Spoon sauce mixture over chicken and sprinkle with sesame seeds.

    Bake for 20-30 minutes or until chicken is cooked through.

    Optional: Sprinkle a few crushed red pepper flakes on top.

    4 servings @ 4 points each

     - I used Chicken tenderloins when I made this instead of regular chicken breast and it was DELICIOUS!

    Cheesy Chicken Shells

    Cheesy Chicken Shells

    main meals

     
    POINTS® Value: 9
    Servings:  4
    Preparation Time:  20 min
    Cooking Time:  30 min
    Level of Difficulty:  Easy
    Enjoy this rich, classic favorite with fewer calories. Trim the cooking time by using a pre-cooked chicken, available at your deli counter.

    Ingredients

    • 12 shells uncooked jumbo shells
    • 1 1/2 cup canned tomato sauce
    • 2 medium egg white(s), lightly beaten
    • 1 3/4 cup part-skim ricotta cheese
    • 4 oz chicken breast, cooked, skinless, diced
    • 3/4 cup chopped frozen spinach, thawed and drained of excess water
    • 1 tsp garlic powder
    • 1 Tbsp ground oregano, or other Italian seasoning
    • 3/4 cup part-skim mozzarella cheese, shredded
    • 1/3 cup grated Parmesan cheese

    Instructions

    • Preheat oven to 350ºF.
    • Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
    • Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
    • For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
    • To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes. Yields 3 shells per serving.

    Apple Wontons

    desserts
    POINTS® Value: 3
    Servings: 6

    Ingredients

    * 1 1/2 cup Cool Whip Free Whipped Topping
    * 24 items wonton wrapper(s)
    * 1/2 tsp ground cinnamon
    * 2 medium apple(s), cored and minced
    * 1 tsp fresh lemon juice
    * 1 Tbsp packed light brown sugar
    * 5 serving butter-flavor cooking spray

    Instructions

    Preheat oven to 350. In bowl, combine apples, cinnamon, lemon juice and sugar. Drop apple mixture onto center of wonton wrapper. Moisten edges of wrapper with wet fingers (or use remainder of lemon juice – that’s what I did). Fold and press closed to seal. Transfer to baking sheet with a silpat. Bake until golden brown (about 15 minutes). Serve with cool whip free (1/4 c. per serving).

    Makes 6 servings. One serving = 4 wontons and 1/4 c. of cool whip free.

    Crunchy Ranch Chicken

    Crunchy Ranch Chicken
    Servings 4
    4 points per serving

    1/3 cup Corn Flake crumbs (count points)
    1/4 cup reduced fat Parmesan Cheese
    1 packet Hidden Valley Ranch Dressing Mix
    4 boneless, skinless chicken breast cutlets

    Preheat oven to 350°F. Spray a 9×13 inch pan with nonstick cooking spray. Combine corn flake crumbs, cheese and dressing mix. Spray chicken with butter flavored Pam, then roll in corn flake mixture to coat. Place chicken in prepared pan and bake uncovered for 45 minutes or until done

    Haven’t tried this, but i definitely will!

    Marsala style Chicken

    Marsala-Style Chicken

    main meals

     
    POINTS® Value: 6
    Servings:  4
    Preparation Time:  17 min
    Cooking Time:  16 min
    Level of Difficulty:  Moderate
    Tender chunks of chicken coated with tangy mushroom sauce served over wide egg noodles make a hearty meal.

    Ingredients

    • 1 1/2 pound uncooked boneless, skinless chicken breast, halves
    • 1/3 cup all-purpose flour
    • 1/2 tsp table salt
    • 1/4 tsp black pepper
    • 1 tsp olive oil
    • 3/4 cup fat-free chicken broth, reduced-sodium
    • 1/3 cup red wine, dry Marsala
    • 2 tsp cornstarch
    • 2 tsp thyme, chopped
    • 2 tsp fresh lemon juice
    • 1/4 tsp table salt
    • 1/4 tsp garlic powder
    • 1 sprays cooking spray
    • 8 oz mushroom(s), sliced
    • 1 Tbsp light butter
    • 1 Tbsp parsley, chopped

    Instructions

    • Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1?4-inch thickness using a meat mallet or rolling pin. Cut into 2-inch pieces.
    • Combine flour, salt and pepper in a large zip-top plastic bag. Add chicken; seal and shake to coat.
    • Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken from pan; keep warm.
    • Combine broth and next 6 ingredients in a small bowl.
    • Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until tender. Add broth mixture; bring to a boil. Cook over medium-high heat 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley. Yield: 4 servings (serving size: 4 ounces chicken and 1?3 cup sauce).


    Cheesy Chili-Mac

    Cheesy Chili-Mac

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    main meals

     
    POINTS® Value: 5
    Servings:  8
    Preparation Time:  20 min
    Cooking Time:  25 min
    Level of Difficulty:  Easy
    Adults will love how easy this chili-based meal is to prepare. Both kids and adults will love its taste.

    Ingredients

    • 1 sprays cooking spray
    • 2/3 pound raw extra lean ground beef
    • 2 medium onion(s), chopped
    • 29 oz canned stewed tomatoes, Mexican-style (undrained)
    • 2 1/2 cup canned tomato juice
    • 4 oz canned green chili peppers, diced, drained
    • 2 tsp chili powder
    • 1 1/2 cup uncooked macaroni, elbow
    • 31 oz canned pinto beans, drained and rinsed
    • 1/2 cup low-fat shredded cheddar cheese

    Instructions

    • Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
    • Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
    • Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.

    Untried, but sounds great!

    Chicken Taco Soup

    Posted in CrockPot, Recipes, Soups by Sanderpie on September, 28 at 9:01 amComments (0)

    TACO SOUP

    3 FROZEN chicken breasts
    1 envelope ranch dressing mix
    1 envelope taco seasoning mix
    1 medium onion, diced
    1 can rotel tomatoes
    1 can black beans
    1 can cannelli (or any white) beans
    1 can kidney beans
    1 can vegetarian baked beans
    1 can kernel corn

    Put everything in crockpot in order listed.
    Do NOT rinse or drain beans.
    DO NOT STIR.
    Cook on low for 6 to 8 hours.
    Take chicken out and shred with two forks.
    Put chicken back in, stir, and eat.

    1 cup = 3 HU’S
    Freezes well
    I saw this  recipe on a thread and  it sounds yummy!

    PUMPKIN FLUFF

    Posted in 1 Point, Dessert, Recipes, Snacks, Weight Watchers Points Values by JenClows on September, 25 at 3:15 pmComments (0)

    PUMPKIN FLUFF

    1/2 cup fat-free skim milk
    1 cup Cool Whip Free Whipped Topping
    15 oz canned pumpkin
    1 1/2 tsp pumpkin pie spice
    1 serving fat-free sugar-free instant vanilla pudding & pie filling mix

    Refrigerate and serve!

    Serves 4, 1 “unit”/serving

    Layered Pumpkin Loaf

    Layered Pumpkin Loaf
    snacks
    POINTS® Value: 2 (based on my calculations, recheck for accuracy)
    Servings: 12

    Ingredients
    8 oz Kraft Philadelphia Free Fat-Free Cream Cheese
    4 items egg white(s)
    1/2 cup fat-free skim milk
    2 tsp pumpkin pie spice
    1/4 tsp table salt
    1 cup canned pumpkin
    2 1/2 tsp baking powder
    1 cup +2 tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener
    1/3 cup Manischewitz Unsweetened Apple Sauce
    1/4 cup McNeil Nutritionals Splenda brown sugar blend
    2 cup whole wheat flour

    Instructions

    preheat oven 350. Grease 9×5 loaf pan

    Mix pumpkin, 1 cup splenda, brown sugar, 3 egg whites, milk and applesauce in a large bowl. Add flour, baking powder, pie spice and salt. Stir unil just moistened. Beat cream cheese, 2 TBSP splenda and egg white with wisk until well blended.

    Spoon half of pumpkin batter into pan. spoon cream cheese over batter, spreading to about 1/2 in from border. Cover with remaining pumpkin.

    Bake 1 hour to 1 hour 5 mins or until toothpick comes out clean. run knife or thin spatula around edges of pan to loosen bread. Cool in pan on wire rack 10 mins. remove bread from pan to wire rack; cool completely.

    Chicken Broccoli Divan

    Posted in 5 Points, Main Course, Meal Components, Recipes by JenClows on September, 24 at 9:29 amComments (0)

    Chicken Broccoli Divan

    Created by

    Halfmysize.com

    Serves – 4
    Points – 5

    12 oz. boneless skinless chicken breasts, cooked and cubed
    10 oz. frozen chopped broccoli, cooked
    10 3/4 oz. can 98% fat free broccoli cheese condensed soup
    1 Tbsp. minced onions
    1/2 cup fat-free cheddar cheese, shredded
    1/2 cup dry bread crumbs
    1/3 cup skim milk
    salt and pepper, to taste

    Methods/steps

    Preheat oven to 350 degrees. Spray an 8″ x 8″ baking dish with non-stick cooking spray.

    In a large mixing bowl, combine chicken, broccoli, soup, milk and cheddar. Add minced onions, salt and pepper to taste. Turn into prepared baking dish. Sprinkle evenly with bread crumbs.

    Bake in preheated oven for about 20-25 minutes.

    Nutrition Information:
    238 cal., 2.9 g. fat, 2.6 g. fiber

    Mini Oreo Cheesecakes

    Posted in 2 Points, Dessert, Recipes by JenClows on September, 24 at 9:18 amComments (1)

    Mini Oreo Cheesecakes

    14 Reduced Fat Oreo Cookies
    2 (8 oz.) Packages Fat Free Cream Cheese
    1 Cup Splenda Granular
    1/2 Cup Egg Substitute
    1 teaspoon Vanilla Extract
    Fat Free Cool Whip (optional)
    12 Foil Cupcake Liners

    Preheat oven to 350 degrees. Place 12 foil cupcake liners into a regular size muffin tin. Place one Oreo into the bottom of each liner and set the remaining 2 Oreos aside. In a medium bowl, beat together the cream cheese, Splenda, egg substitute and vanilla until smooth. Divide the cheese mixture evenly on top of each Oreo. The mixture will be thick, so use your spoon and press down on the batter a little bit once it’s on top of the Oreos so that some of the batter goes down around the cookies. Crush the remaining 2 cookies into fine crumbs and sprinkle evenly on top of each cheesecake. Bake for 15-20 minutes or until the center is almost set. Cool completely, and then refrigerate for 2-3 hours or overnight. Top each with 1-2 tablespoons of fat free Cool Whip (optional).

    Serves: 12
    Per Serving: 106 Calories; 2g Fat (15.5% calories from fat); 7g Protein; 15g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 301mg Sodium. Exchanges: 1/2 Lean Meat.
    WWP: 2
    (www.AimeesAdventures.com)

    Broccoli Cheddar Nuggets

    Posted in 1 Point, Appetizer, Meal Components, Recipes, Side Dish by JenClows on September, 24 at 9:18 amComments (1)

    Broccoli Cheddar Nuggets

    10 oz. Frozen Broccoli
    1/2 Cup Seasoned Bread Crumbs
    3/4 cup Kraft Fat Free Shredded Cheese
    1/8 teaspoon Salt
    1/4 Cup Egg Substitute

    Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray and set aside. Thaw the broccoli and chop into very small pieces. In a large bowl, combine the broccoli, bread crumbs, cheese, salt and egg substitute; mix well. Shape mixture into nuggets and place on baking tray approximately 3 inches apart. Bake for 20 minutes, turning nuggets over after 10 minutes. Serve warm.

    Serves: 7 (2 Nuggets Each)
    Per Serving: 69 Calories; 1g Fat (8.1% calories from fat); 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 411mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat. WWP: 1  ( www.AimeesAdventures.com)

    Watergate Salad (Green stuff)

    Posted in 2 Points, Dessert, Recipes, Snacks by JenClows on September, 24 at 9:16 amComments (1)

    Watergate Salad

    1 (20 oz.) Can Crushed Pineapple, in juice1 (1 oz.) Package Sugar Free Pistachio Instant Pudding Mix8 ounces Nonfat Vanilla Yogurt1/2 Cup Miniature Marshmallows1/4 Cup Chopped Pecans, divided2 Cups Fat Free Whipped Topping4 Packages Splenda Packets, optionalStir together crushed pineapple and dry pistachio pudding mix. Stir in nonfat vanilla yogurt, then add mini marshmallows. Add optional Splenda packets if you desire. Fold in whipped topping and and add 1/8 cup chopped pecans, reserving the other half for the top. Pour into bowl and sprinkle remaining pecans on top. Refrigerate 4-6 hours or overnight before serving. Serves: 10 (1/2 Cup Each)Per Serving: 116 Calories; 2g Fat (16.6% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)

    Chicken and Spinach Lasagna

    POINTS® Value: 7
    Servings:  8
    Preparation Time:  30 min
    Cooking Time:  50 min
    Level of Difficulty:  Easy
    This tasty Italian casserole is a snap to make. Just use uncooked noodles and layer the other ingredients as usual. The dry pasta will absorb the extra liquid while cooking so you can say goodbye to runny lasagna!

    Ingredients

    • 1 sprays cooking spray
    • 52 oz Contadina Marinara Sauce, or other low-fat marinara sauce
    • 1 Tbsp olive oil
    • 1 medium onion(s), chopped
    • 1 pound uncooked ground chicken breast
    • 30 oz fat-free ricotta cheese
    • 2 large egg white(s), lightly beaten
    • 1 tsp garlic powder
    • 1 Tbsp Italian seasoning
    • 9 items dry lasagna noodles
    • 20 oz chopped frozen spinach, thawed and squeezed dry
    • 1 1/2 cup Kraft Low-Moisture, Part-Skim Finely Shredded Mozzarella Cheese, or similar product, divided

    Instructions

    • Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.
    • Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside.
    • Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.
    • To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
    • Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 pieces.

    Taco Skillet

    Posted in 5 Points, Main Course, Recipes by JenClows on September, 13 at 8:41 amComments (0)

    Taco Skillet
    8-1cup servings

    5 pts per serving

    8 oz very lean ground beef
    1 package taco seasoning mix
    11 oz canned corn (undrained)
    14 oz black beans (rinsed)
    1 cup salsa
    3 cups hot water
    8 oz uncooked penne pasta or ziti
    4 oz fat free cream cheese
    4 oz shredded low fat (2%) cheddar cheese

    Brown meat in large skillet. Drain fat and rinse under hot water to remove additional fat. Add taco seasoning, corn, black beans, salsa, water and pasta. Bring to a boil then reduce to a simmer for 15 minutes or until pasta is cooked. Add cheeses and stir until melted.

    This is even better the next day.

    - I haven’t made this but it sounds really good!

    Quick Chicken Spaghetti

    Posted in 4 Points, 5 Points, Main Course, Recipes by JenClows on September, 13 at 8:34 amComments (0)

    Quick Chicken Spaghetti

    3 c cooked spaghetti (6 oz dry spaghetti)
    1 can Rotel or Italian tomatoes
    4 oz Velveeta 2%, chunked
    1 can 98% fat free Cream of Chicken Soup
    ¼ c green peppers and onions, chopped
    Salt and pepper to taste
    ½ tsp garlic powder (or minced garlic to taste)
    1 (12.5 oz) can fat-free chicken breast

    Place cooked spaghetti in large casserole dish sprayed with cooking spray. Stir together remaining ingredients in a saucepan on low heat until cheese melts, stirring frequently to prevent sticking. After cheese melts, mix with spaghetti in casserole.

    Bake, covered, at 350° for 20 – 30 minutes.

    6 servings , 4.5 pts per serving if using regular pasta, 4 pts per serving if using whole wheat pasta.

    This recipe can be doubled if necessary. I took it to a family reunion, and it was a HUGE hit. I sometimes add mushrooms to the mix. They give it a little more volume without adding points. It also freezes well.

     - I haven’t made this yet, but it sounds YUMMY!

    SMOTHERED CHICKEN WITH PIEROGIES

    Posted in 7 Points, Main Course, Recipes by JenClows on September, 13 at 8:12 amComments (0)

    This reminded me a little of chicken and dumplings. I brought it for lunch today too so it must have been pretty good.

    My updated to this recipe:I used a some ff chicken broth to thin the soup out a little, I added a cup of corn in addition to the peas, I seasoned the soup mixture with onion powder, italian seasoning, pepper, and garlic salt. Also - I used rotisserie chicken from the grocery store and just carved out some pieces for this recipe. Also I baked mine for about 25 minutes.

    SMOTHERED CHICKEN WITH PIEROGIES

    1 dozen Mrs. T’s frozen Potato and Onion pierogies
    1 can (10 3/4 oz) low-fat cream of chicken soup
    1 can (4 oz) sliced mushrooms, drained
    1 cup frozen peas
    2 cups cubed or shredded cooked chicken

    Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies in boiling water for 5 minutes, drain, and place in casserole dish.

    In a large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about 5 minutes or until heated through. Pour over pierogies. Bake 15 minutes.

    4 servings, 7 POINTS each

    A pierogie is like a Polish ravioli, a dough pillow filled with flavored mashed potatoes. Look for them in the frozen foods section of your store. There are several kinds you can try, but READ THE BOX. Not all pierogies have the same points. Feel free to use other kinds in this recipe, but make certain to re-calculate your points based on the kind of pierogies you use. The traditional way to serve pierogies is to fry them in a little butter and serve with pan-fried onions. Enjoy!

    Poppy Seed Chicken Casserole

    Posted in Recipes by Sanderpie on September, 3 at 9:27 amComments (0)

    Poppy Seed Chicken Casserole
    Servings 6 Points
    3 chicken breast, skinless/boneless
    16 oz FF sour cream
    2 C FF Cream of chicken soup
    30 Ritz crackers
    Salt & pepper
    Poppyseeds
    Boil chicken and shred. Combine sour cream and soup. In a 9×13 pan layer chicken and soup mix. Crush crackers and place on top. Bake @ 350 for 20-30 minutes or until bubbly.

    Points approximately in the mid single digits but vary according to your ingredients selected.

    Sounds good!  Haven’t tried it yet.

    Crockpot Balsamic Chicken

    Posted in CrockPot, Recipes by Sanderpie on September, 2 at 8:51 amComments (0)

    2 T olive oil
    6 Turkey bacon slices diced
    8 ounces mushrooms, sliced
    1 green pepper cubed 1″
    1 red pepper, cubed 1″
    1 bunch green onions
    1 lb boned, skinned chicken breasts, 1″ cubed
    2 T balsamic vinegar
    1/2 t marjoram(I used oregano)
    1/2 t salt(I used garlic salt)
    1/4 t pepper
    1/4 cup FF chicken broth
    2 cups tomatoes, canned (I used two 14 oz cans of whole fire roasted tomatoes partially drained)

    saute bacon in olive oil. Add mushrooms, peppers, green onions, and saute 1 minute. Add vinegar and cook 1 minute, scraping up the brown bits from the bottom of the pan. Set aside.

    Place chicken in the crockpot. Add sauted bacon and vegetable mixture. Combine remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker.(I just measured directly into crockpot and stirred. No need to mess up a bowl )  Cover and cook on low 7-8 hours.  serve over rice.  

    Haven’t tried this, but it sounded great!

    BUFFALO CHICKEN DIP

    Posted in 5 Points, Appetizer, Main Course, Recipes, Snacks by JenClows on August, 14 at 9:02 amComments (0)

    BUFFALO CHICKEN DIP – Reduced Fat

    2 cups cooked chicken breast
    16 ounces Low-fat cream cheese
    1 tablespoon ranch salad dressing mix
    1/2 cup skim milk
    1 cup Louisiana hot sauce
    3/4 cup chopped celery
    1 cup reduced fat cheddar cheese shredded

    Saute chicken and celery in the hot sauce. Add everything but the cheddar. Put in baking dish. Top with the cheddar. Bake covered at 350 degreees for 30 minutes. Serve with tortilla chips or celery.

    Servings: 8

    Notes that were with it:

    A friend of mine sent me the original recipe and it came out to nearly 13 points a serving. I lighten it up and it’s 5 now. This is an appetizer, but frankly I made it for dinner tonight. I had 1/8th with 12 tortilla chips and a large mixed veggie salad for a decadent 10 point dinner. BTW I can’t eat hot stuff and I could eat this. I think the cream cheese cooled down the hot sauce. It had a zing. Any zingier and I wouldn’t have been able to eat though.

    Decadent Dessert

    Posted in 1 Point, Dessert, Recipes by JenClows on August, 14 at 8:46 amComments (0)

    Decadent Dessert

    2 non-fat yogurts, 80 cal.

    1 pkg. of FF, SF Vanilla pudding (instant)

    1 small can of Mandarin oranges, drained

    1 small can of pineapple tidbits or crushed, not drained

    12 oz. Cool Whip light or FF

    Mix yogurts and pudding.

    Add Oranges and pineapple.

    Fold in Cool Whip.

    1 point for 1 1/2 cups.

    Baked Parmesan Sour Cream Chicken

    Posted in 5 Points, Main Course, Meal Components, Recipes by JenClows on August, 14 at 8:24 amComments (1)

    Baked Parmesan Sour Cream Chicken
    4 servings, 5 points a piece

    1 lb chicken
    6oz light sour cream
    1/4 c shredded Parmesan cheese (I used the 3 cheese blend, so good)
    1 clove garlic pressed
    1/2 tsp paprika
    1/2 tsp salt
    1/4 tsp pepper
    1/4-cup Italian breadcrumbs

    Place fillets in single layer in Pam sprayed 13×9 inch baking pan. Stir together sour cream and next 5 ingredients. Spread mixture evenly over fillets. Sprinkle with Italian breadcrumbs. Spray butter flavor Pam over this. Bake at 350 degrees 25-30 minutes.

    Beef Stroganoff

    Posted in 5 Points, Main Course, Meal Components, Recipes by JenClows on August, 14 at 8:21 amComments (0)

    Beef Stroganoff
    POINTS® value per serving | 5
    Servings | 4

    Main Meals |

    Ingredients

    1 pound 95% lean/5% fat raw ground beef
    1 cup 98% Fat-Free Cream Of Mushroom Soup
    1 cup fat-free sour cream

    Instructions

    Brown and season ground beed to your liking. Drain. Add soup and cream cheese cook to incorporate and heat. Serve over egg noodles( add points for this)

    Oriental Green Beans (goes good with Bourbon Chicken)

    Posted in 1 Point, Recipes, Side Dish by JenClows on August, 14 at 8:05 amComments (0)

    Oriental Green Beans
    POINTS® value per serving | 1
    Servings | 4

    Side Dishes |

    Ingredients

    1 1/2 pound frozen cut green beans
    3 Tbsp low-sodium soy sauce
    1 Tbsp sesame oil
    1 tsp SPLENDA No Calorie Sweetener
    1 Tbsp minced garlic

    Instructions

    Cook beans until tender,4-5 minutes.

    While beans are cooking combine soy sauce, oil, and sugar; set aside.

    Drain beans; set aside.

    Spray a wok or 10″ skillet, place over med-high heat. Add garlic cook stirring constantly until soft 20-30 seconds. Add green beans strirring constantly about 2 minutes. Add soy sauce mixture and continue to cook and stir until most of liquid is absorbed, 1-2 minutes

    Bourbon Chicken

    Posted in 5 Points, Main Course, Recipes by JenClows on August, 14 at 8:01 amComments (0)

    Bourbon Chicken
    POINTS® value per serving | 5
    Servings | 4

    Main Meals | Note: This has a kick to it, you can make more or less spicy by playing with the amount of Crushed Red Pepper Flakes you put in

    Ingredients

    1/4 tsp ground ginger
    1/2 cup ketchup
    1/2 cup water
    1/3 cup low-sodium soy sauce
    1/4 cup Apple Juice
    1 1/2 pound uncooked boneless, skinless chicken breast
    1/2 tsp minced garlic
    1 Tbsp red wine vinegar
    3/4 tsp crushed red pepper flakes
    2 Tbsp Splenda brown sugar blend

    Instructions

    Directions:
    1.)Spray pan with Extra Virgin Olive Oil Spray, and cook chicken until lightly browned
    2.) Remove chicken from pan
    3.) Add remaining ingredients (except Rice), heating over medium heat until well mixed and dissolved
    4.) Return chicken to pan and bring to hard boil
    5.) Reduce heat, and simmer for 20 minutes

    Boneless Buffalo Chicken Bites

    Posted in 4 Points, Appetizer, Main Course, Recipes, Snacks by JenClows on August, 14 at 7:44 amComments (0)

    Boneless Buffalo Chicken Bites

    1 Cup Flour*
    2 teaspoons Salt
    1/4 teaspoon Black Pepper
    1/4 teaspoon Cayenne Pepper
    1/4 teaspoon Paprika
    1/4 cup Egg Substitute
    1 Tablespoon Skim Milk
    1 Pound Boneless, Skinless Chicken Breasts
    Non-stick Cooking Spray
    1/4 Cup Frank’s Hot Sauce
    2 Tablespoons Fat Free Margarine Spread
    2 Tablespoons Water

    *You’re only going to use 1/2 of the flour and salt. The nutritional information reflects this already.

    Preheat oven to 475 degrees. Combine the flour, salt, cayenne pepper, black pepper and paprika in a medium bowl. Whisk the egg and milk together in a small bowl. Slice the chicken breasts into large chunks (2-3 bites per chunk). Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. Place a piece of foil (dull side up) onto a cookie sheet and spray with non-stick cooking spray. Arrange the chicken on the baking sheet and then spray a light coating over the top of each piece. Bake the chicken for 10-12 minutes or until it begins to brown. Turn the heat up to broil and continue to cook the chicken for 2-3 more minutes or until the surface begins to become golden brown and crispy. As the chicken cooks, combine the hot sauce, margarine and water in a microwave save dish. Microwave on high until the mixture begins to bubble, then remove the sauce from the heat and cover until it’s needed. When the chicken pieces are cooked, remove them from the oven and let them cool for a couple of minutes. Place the chicken into a covered container, cover, and then shake gently until each piece is coated. Serve immediately.

    Serves: 4 (weigh all of it and divide the ounces by 4)
    Per Serving: 205 Calories; 3g Fat (14.7% calories from fat); 29g Protein; 13g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 1035mg Sodium. Exchanges: 1 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat. WWP: 4 (www.AimeesAdventures.com)

    Love & Blessings

    Posted in OurDailyLives by sandy on August, 10 at 4:19 pmComments (1)

    Kat, I’m so very sorry to hear of Bobby’s death.  It has really affected so many of us today because we care about you.  It serves as a reminder of so many important life lessons.  I’m just very, very sorry for this huge loss in your life.

    Love & blessings,

    Sandy 

    Our Hearts And Prayers

    Posted in OurDailyLives by TheStolenOlive on August, 10 at 2:54 pmComments (8)

    sympathy03.jpg

    One of our own has suffered a huge loss today, but the entire group has felt it. 

    Kat.  You are in our thoughts and prayers.  You are in our hearts.

    If there is anything at all any of us can do, PLEASE do not hesitate to ask.

    We love ya!

    Roasted Corn,BlackBean,& Mango salad

    Roasted Corn, Black Bean, and Mango Salad*
    You can make this simple, fresh salad up to 8 hours ahead of time.

    Ingredients
    2 teaspoons canola oil
    1 clove garlic, minced
    1 1/2 cups corn kernels (from 3 ears)
    1 large ripe mango (about 1 pound), peeled and diced
    1 15-ounce or 19-ounce can black beans, rinsed
    1/2 cup chopped red onion
    1/2 cup diced red bell pepper
    3 tablespoons lime juice
    1 small canned chipotle pepper in adobo sauce, drained and chopped
    1 1/2 tablespoons chopped fresh cilantro
    1/4 teaspoon ground cumin
    1/4 teaspoon salt

    Preparation
    Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally, until browned, about 8 minutes. Transfer the corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper, lime juice, chipotle, cilantro, cumin, and salt.

    Nutrition Information (per half-cup serving): 125 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 26 g carbohydrate; 4 g protein; 4 g fiber; 245 mg sodium; 223 mg potassium.

    Nutrition bonus: vitamin C (70% daily value), fiber (18% daily value).

    *Recipe reprinted with permission from EatingWell.

    Bride’s Chicken

    Bride’s Chicken

    Serving Size : 4
    4 – 3-ounce skinless boneless chicken breasts
    1/4 cup fat-free vinaigrette dressing
    2 tablespoons onion soup mix
    2 tablespoons apricot spreadable fruit

    Preheat oven to 375°F. Spray a square baking pan with nonstick cooking spray.

    Place chicken breasts in prepared baking pan. In small bowl, combine dressing, soup mix and spreadable fruit; spread over chicken.

    Bake 20–25 minutes, until chicken is cooked through and juices run clear when pierced with a fork.

    PER SERVING: 134 Calories; 1 g Fat; 0 g Dietary Fiber (3 points per serving)

    Crunchy Ranch Chicken

    Crunchy Ranch Chicken

    Servings 4

    1/3 cup crushed corn flakes
    1/4 cup RF Parmesan cheese
    1 pkt Hidden Valley Ranch Dressing Mix
    4 boneless skinless chicken breast halves

    Preheat oven to 350, spray 9×13 glass dish with cooking spray. Combine corn flake crumbs, cheese and dressing mix. Spray chicken with cooking spray then roll in cornflake mixture

    Bake for 45 mins or until done

    Italian Meatballs

    Italian Meatballs

    From: Halfmysize.com
    Serves – 25 (2 meatballs each)
    Points – 1

    1 1/4 lbs. ground turkey breast
    1/2 cup dried Italian bread crumbs
    1/3 cup grated nonfat Parmesan cheese
    2 egg whites
    1 Tbsp. minced onions
    1 tsp. garlic powder
    1/2 tsp. crushed red pepper
    1 tsp. dried oregano
    1/2 tsp. black pepper

    Preheat oven to 350 degrees.

    Combine the meatball ingredients in a large mixing bowl and mix thoroughly.

    Coat a baking sheet with nonstick cooking spray. Shape the meatball mixture into 50 (1 inch) balls and place on the baking sheet.
    Bake the meatballs for about 25-30 minutes, or until cooked thoroughly.

    Serve with wooden picks for appetizers.

    Nutrition Information per serving:
    46 Cal., 0.4 g fat, 0.2 g fiber

    Additional Tips
    These can be served with fat-free bottled marinara sauce. Can also be frozen ahead of time. These are great for meatball sandwiches. Just be sure to figure nutrition information according to desired use.

    Orange-Scented Vegetable Couscous

    Enjoy this as a vegetarian entrée or side dish. Or, turn it into a one-dish meal: Add chopped cooked chicken breast when you add the peas.

    Ingredients:
    1 1/4 cup orange juice
    1/2 cup golden seedless raisins
    3/4 tsp table salt
    1/2 tsp ground cumin
    1/4 tsp ground ginger
    1/4 tsp black pepper
    1/8 tsp ground cinnamon
    1 cup uncooked couscous
    1 tsp olive oil
    1 medium onion(s), chopped
    2 medium garlic clove(s), minced
    2 small zucchini, cut into 1/2-inch (1.25cm) wedges
    1/2 cup frozen green peas, thawed
    2 Tbsp slivered almonds
    1 tsp orange zest, grated

    Instructions:

    • In a medium saucepan, combine orange juice, raisins, 1/2 tsp salt, the cumin, ginger, 1/8 tsp pepper and the cinnamon. Bring to a boil.
    • Add couscous and stir. Cover, remove from heat and let stand 5 minutes.
    • Meanwhile, in a large nonstick skillet, heat oil. Sauté onion and garlic until they begin to soften, about 2 minutes.
    • Add zucchini and cook until vegetables begin to brown, about 3 minutes.
    • Stir in peas, almonds and remaining salt and pepper. Heat to serving temperature, about 1 minute.
    • Transfer couscous to a bowl and fluff with fork. Add vegetables and orange zest. Toss to combine.

    POINTS® Value: 6
    Servings: 4
    Preparation Time: 16 min
    Cooking Time: 15 min
    Level of Difficulty: Moderate

    Pizza Potatoes

    Pizza Potatoes

    1 (4.9 oz.) Box Betty Crocker Scalloped Potatoes
    2/3 Skim Milk
    2 Cups Boiling Water
    1/4 Cup 2% Shredded Mozzarella Cheese
    1/4 Cup 2% Shredded Cheddar Cheese
    34 Slices Turkey Pepperoni

    Preheat oven to 400 degrees. Spray an 8×8 inch baking dish with non-stick cooking spray. Place the milk and water in the prepared dish and stir in the package of cheese seasoning that comes with the potatoes. Next add the potatoes and stir to coat. Mix both cheeses together in a small bowl. Reserve 2 tablespoons and sprinkle the rest over the potatoes. Place the pepperoni evenly over the cheese. Cover and cook for 20 minutes, then uncover and continue baking for another 10-15 minutes. Remove from oven and immediately sprinkle the remaining cheese on top. Let the dish cool for 4-5 minutes before cutting.

    Serves: 6
    Per Serving (excluding unknown items): 147 Calories; 5g Fat (29.7% calories from fat); 8g Protein; 19g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 769mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat. (www.AimeesAdventures.com

    Eggplant Lasagna

    Eggplant Lasagna

    Makes 6 serving
    ACTIVE TIME: 25 minutes
    TOTAL TIME: 1 hour 10 minutes EASE OF PREPARATION: Moderate

    2 eggplants (about 2 pounds total)
    3 egg whites
    3 tablespoons water
    1 cup fine dry breadcrumbs
    1/2 cup freshly grated Parmesan cheese (1 ounce), divided
    1/2 teaspoon salt
    1/2 teaspoon freshly ground pepper
    1/4 cup slivered fresh basil leaves
    2 1/2 cups tomato sauce
    3/4 cup grated part-skim mozzarella cheese (3 ounces)
    1. Preheat oven to 400°F. Lightly oil two baking sheets or coat them with nonstick cooking spray. Also oil an 8-by-11 1/2-inch baking dish or coat it with nonstick cooking spray.
    2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
    3. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.
    NUTRITION INFORMATION: Per serving: 203 calories; 6 g fat (3 g sat, 2 g mono); 13 mg cholesterol; 29 g carbohydrate; 12 g protein; 8 g fiber; 563 mg sodium; 777 mg potassium.

    BUBBLE UP PIZZA CASSEROLE

    BUBBLE UP PIZZA CASSEROLE

    6 Servings @ 7.5 Points

    (OR)
    8 Servings @ 5.5 Points

    1 lb. very lean ground beef
    1 onion, chopped
    16 oz. tomato sauce
    ½ t. dried basil
    3 cloves garlic, minced
    1 t. Italian seasoning
    17 slices turkey pepperoni (I cut in half)
    Veggie Toppings for additional points if necessary– onion, mushrooms, peppers, banana peppers, black olives, etc.
    2 cans (7.5 oz.) refrigerated buttermilk biscuits (or 1 12oz)
    1-1/4 c. reduced-fat shredded mozzarella cheese

    Preheat oven to 350 degrees.

    In skillet, brown meat and onion over medium heat until browned, stirring to crumble.

    Stir in tomato sauce, basil, garlic and Italian seasoning.
    Add veggies and pepperoni.

    Cut biscuits into quarters, add to mixture. Stir gently until biscuits are covered with sauce.

    Spray 9”x13” baking dish with Pam. Spoon mixture into dish.

    Bake 25 minutes.

    Sprinkle with cheese and bake an additional 10 minutes or until biscuits are done.

    Let stand 5 minutes before serving.

    Parmesan Herb Baked Tilapia

    Parmesan Herb Baked Tilapia
    Adapted from Cooking Light, January 2004
    Points:4
    Servings: 4
    Note: I used Italian breadcrumbs and dried minced onions.

    Ingredients:

    4 (6-ounce) tilapia fillets
    Cooking spray
    1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
    1/4 cup fat free mayonnaise
    2 T minced green onions
    1/4 cup dry breadcrumbs
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1/4 teaspoon salt
    1/4 teaspoon black pepper

    Directions:

    Preheat oven to 400°. Place fish on a foil-lined baking sheet coated with cooking spray. Combine cheese, mayonnaise, and onions; spread evenly over fish. Combine breadcrumbs and remaining ingredients; sprinkle evenly over fish. Lightly coat fish with cooking spray. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork.

    187 calories, 3.1 grams fat, 0.3grams fiber for 1/4th of total.

    Grilled Zucchini Rolls with Herbs and Cheese

    Grilled Zucchini Rolls with Herbs and Cheese

    I saw her make this on her show last weekend and thought it sounded AMAZING!

    Copyright, 2007, Ellie Krieger, All rights reserved
    FoodNetwork Link
    Show: Healthy Appetite with Ellie Krieger
    Episode: Ready to Go

    3 zucchini (about 1/2 pound each), sliced lengthwise into 1/4-inch slices
    1 tablespoon olive oil
    1/8 teaspoon salt
    Pinch freshly ground black pepper
    1 1/2 ounces reduced-fat soft goat’s cheese
    1 tablespoon freshly minced parsley leaves
    1/2 teaspoon lemon juice
    2 cups baby spinach leaves
    1/3 cup basil leaves

    Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
    In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.

    Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

    Recipe Analysis Note: Ingredients without discrete measurements such as “Salt, to taste” or “Ice cream, optional” are omitted from analysis. This is because amounts can be highly variable and difficult to determine.

    Nutrition Information – 4 Servings – 2Points Each
    Nutritional Analysis Per Serving
    Calories 80
    Total fat 5g
    Saturated fat 1.5g
    Monounsaturated fat 3g
    Polyunsaturated fat 0.5g
    Cholesterol 2g
    Sodium 160mg
    Protein 3g
    Carbohydrates 7.5g
    Fiber 2.5g

    Doritos Chicken Casserole

    Doritos Chicken Casserole
    Points 6
    Serves 8

    Ingredients

    2 cup cooked light meat chicken, cubed, shredded, or sliced ( I used canned)
    16 oz fat-free canned refried beans
    10 3/4 oz Campbell’s Healthy Request Cream of Chicken Soup
    1 10 oz can Ro-Tel Tomatoes (if you have kids use just diced tomatoes)
    8 oz Doritos Baked Nacho Cheesier Tortilla Chips
    1 1/4 oz reduced-sodium taco seasoning
    2 cup Kraft 2% Finely Shredded Sharp Cheddar Cheese

    Instructions
    Combine chicken, soup spices & Ro-Tel.
    Spread refried beans in the bottom of a 9 x 13 pan.
    Crush Doritos.
    Put 1/2 of the Doritos over the refried beans.
    Layer 1/2 of the meat mixture over the Doritos.
    Cover with 1 cup of cheese.
    Put the remaining Doritos on top of the cheese.
    Then spread the remaning meat mixture.
    Cover with 1 cup of cheese.
    Bake @ 350* for 30 minutes.

    Sour Cream Chicken Enchiladas

    Sour Cream Chicken Enchiladas
    POINTS® value | 7
    Servings | 6

    Main Meals | Sour Cream Chicken Enchiladas
    Detailed ingredients:
    3 chicken breasts, cooked and shredded or diced
    1 small onion, chopped
    16 oz container fat free sour cream
    2 cups shredded low-fat cheese, divided
    1 can enchilada sauce
    Taco seasoning
    Tortillas (corn, flour or wheat)

    Ingredients

    What I ran through recipe builder:

    3 item chicken breast, cooked, skinless
    1 small onion(s)
    16 oz fat-free sour cream
    1 1/2 cup canned enchilada sauce
    3 Tbsp Taco dry seasoning mix
    6 item Low-Fat Low-Carb Whole Wheat Original Size Flour Tortilla(s)
    2 cup low-fat shredded cheddar cheese

    Instructions

    Preheat oven to 350. Combine chicken, onion, sour cream, 1 cup of the cheese and taco seasoning to taste (I used about 1/2 package).

    Place chicken mixture in tortillas and wrap the tortilla.

    Spray glass baking dish with Pam. Spoon just enough enchilada sauce in the bottom of the pan to lightly cover. (If you don’t do this, the tortillas tend to end up hard on the bottom.)

    Place tortillas seam side down in dish. Pour enchilada sauce over all and top with remaining cheese.

    Cover dish with foil and bake 25-30 minutes.

     

    Raspberry Bliss!

    Raspberry Bliss!
    Yes, it’s time for another Starbucks swappuccino, courtesy of your pal HG. She and her trusty blender are working overtime this summer, and the latest creation to come out of the HG kitchen is a rockin’ Raspberry Mocha Frappuccino swap. Even if you don’t like raspberry (or coffee!), we think you’ll dig this one. Try it and let us know what you think…

    Ingredients:
    4 oz. Almond Breeze, Unsweetened Chocolate
    2 oz. Torani Sugar Free Raspberry Syrup
    1 1/2 tsp. instant coffee
    1 tsp. Fat Free French Vanilla Coffee-mate powder
    1 tsp. unsweetened coc oa
    3 packets Splenda
    1 1/2 cups crushed ice OR 8-10 ice cubes
    2 tbsp. Fat Free Reddi-wip (a one-serving squirt)

    Directions:
    Place coffee, cocoa, Splenda and Coffee-mate in a glass. Add 1 oz. hot water to glass, and stir to dissolve ingredients. Next add Almond Breeze and Torani syrup and stir briefly. Now place contents of glass in a blender. Add ice and blend on high speed until well blended. Pour into a tall glass, and finish off with whipped cream. Enjoy!

    Serving Size: entire recipe (approx. 16 ounces)
    Calories: 63
    Fat: 2g
    Sodium: 130mg
    Carbs: 7.5g
    Fiber: 1g
    Sugars: 2.5g
    Protein: 1.5g

    *1 Point!