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.

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!

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!

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main meals

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!

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!

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

Sounds good!  Haven’t tried it yet.

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!

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.

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)

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.

Serving Size : 4

6 tablespoons sour cream — ff
3 ounces Cheez-its — rf, crushed
1 pound chicken breast — boneless, skinless, cut into strips
butter spray

Preheat oven to 350. Spray baking sheet with cooking spray. Put sour cream in a bowl and crumbs on a plate. Coat strips w/sour cream, then cheez-its. Place on pan and spray with butter spray. Bake for 30-40 minutes, turning ½ way through.

Description:
“5 points per serving”
Suggestion: Leave the breast whole instead of in strips.

1 1/4 lbs. lean beef stew meat
1 chopped onion
4 small potatoes — chunked
1 can baked beans — (28 oz) any flavor

Place beef, onion and potatoes in slow cooker. Spread beans on top.

Cook on low 8-10 hours or high 6-8 hours.

Pure comfort food!
- – - – - – - – - – - – - – - – - – -
Per Serving (excluding unknown items): 95 Calories; trace Fat (2.3% calories from fat); 3g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 149mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable.

1 1/2 cups=2 points

1# ground beef or turkey
1 bag coleslaw mix
1-46oz can V-8 juice
1-28oz can stewed tomatoes
4-10oz cans Rotel (tomatoes with green chilies
3-15oz cans of beans (1 each of black,red,kidney)
1 cup chopped onion
1 clove garlic minced
1 pkg dry Italian dressing mix

Saute onion and garlic until tender. Brown the meat. Cook all ingredients in a large stock pot for 1 hour. To reduce sodium, use reduced sodium V-8 juice. To reduce spice, use diced tomatoes instead of Rotel. Freezes well.

2 servings

Core Recipe; 3 points on Flex

2 boneless, skinless chicken thighs or 8 oz lean pork
1/2 cup ketchup
1/2 cup diet cola
1 tsp dry mustard
1/2 tsp Worcestershire sauce
1/2 tsp Liquid Smoke

Mix ketchup and cola together in Crockpot. Add other ingredients. Cook on ‘high’ for 4 hours, then reduce heat to ‘low’ or ‘warm’ until ready to serve.

Note: meat can be added while still frozen.

Preheat oven to 350 degrees. Prepare the corn by pulling off any parts of the husk from that stick out or are brown. If the corn has a lot of silks sticking out of the top, use a pair of kitchen scissors and cut them off. Soak corn for 1 minute in cool water and shake any excess water off. Place each ear directly onto the middle oven rack. Cook for 35-40 minutes. Remove from oven and allow to cool slightly. To serve, simply pull the husks back from the corn (you can pull it completely off, or use it as a handle) and remove any silks (the silks should come right off). Enjoy!

Serves: 4 (1 Each)
Per Serving: 77 Calories; 1g Fat (10.7% calories from fat); 3g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 1 Grain (Starch).
WWP: 1 (www.AimeesAdventures.com)

Try changing meal frequency. Eat 3 meals instead of several or go to 4-6 mini-meals instead of 3.
Walk for at least 20 minutes extra on 3 days.
Cut out alcohol for an entire week.
Think about sweet foods and see if any can be cut out.
Start counting POINTS from the evening. Make supper the start of the day. Then the rest of the points will be for the next day’s breakfast and lunch.
Split the weekend by starting the week on Saturday night.
Work out how many POINTS are available for the whole week.
Change the time of day for the main meal.
Replace 3 foods this week with something different.
Follow a menu plan exactly for 3 days.
Eat a piece of fruit as soon as you feel hungry.
Eat more fish and chicken, less red meat and cheese (or none at all).
Keep a list of things to do when the urge to eat strikes instead of eating until the feeling wears off.
Plan to unwind this week. Put time aside for exercise, some relaxation, or just time for yourself.
Eat everything in moderation, including favorite foods.
Write down why you want to lose weight (start with “because I’m worth it!”) and what benefits there will be. Then tell others what you wrote during the meeting, or afterwards.
Keep a Journal.
Weigh and measure food for one week to be sure of portion size.

In a large bowl, combine dressing, mayonnaise, blue cheese, hot sauce and
paprika. Add chicken, celery, onion and macaroni. Mix well to combine. Stir in
tomatoes.

Cover and refrigerate at least 30 minutes. Gently stir again before serving.

Serves: 4
Per Serving: 62 Calories; trace Fat (5.6% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 168mg Sodium. Exchanges: 1/2 Fruit.
(www.AimeesAdventures.com)

1 lb. Navy beans (washed), soak overnight
1 medium onion, chopped
½ cup carrots, chopped
½ cup celery, chopped
1 bay leaf
1 ham hock
4-5 quarts of water or chicken stock (or enough to cover beans)
salt, pepper to taste
1tsp. Cayenne pepper
1tsp. Thyme
1 tsp. Garlic powder

Sauté onions in olive oil until golden brown. Combine beans, onion, ham hock, carrots, celery, & seasonings into crock-pot. Cover with liquid. Cook on low 10 hours.

In a large bowl, combine the chicken, lime juice, mango/papaya, celery, and scallions.

In a small bowl, whisk together the yogurt, mayonnaise, spices, salt, and pepper to taste. Add to the chicken mixture, and toss. Arrange a mound of chicken on top of the lettuce. Garnish each portion with chopped cashews, if using.

Serves 6

– Joan Lunden’s Healthy Cooking

Serving size 1 1/3 cups.

POINTS® Value: 5
Servings: 4
Preparation Time: 25 min
Cooking Time: 8 min
Level of Difficulty: Easy

Canned salmon is much less expensive than fresh salmon and involves much less prep work, too. Keep some in the pantry and you’re ready to make a quick burger anytime.

Ingredients

• 2 large peach(es), diced
• 1 small jalapeno pepper(s), cored, seeded and finely chopped (do not touch seeds with your bare hands)
• 1 tsp fresh lemon juice
• 1 1/2 tsp sugar
• 1/8 tsp table salt
• 2 Tbsp cilantro, fresh, chopped

  Burgers

• 14 3/4 oz canned salmon, red, drained, broken into small chunks
• 1 medium scallion(s), finely chopped
• 2 1/2 tsp lemon zest
• 1 large egg(s), beaten
• 1/4 tsp black pepper
• 3 1/2 Tbsp dried bread crumbs, whole-wheat variety

Instructions

• To prepare salsa, combine peaches, jalapeno and lemon juice in a medium bowl; add sugar and mix well. Stir in salt and cilantro and toss gently to mix; set aside.
• Preheat grill.
• To prepare burgers, place salmon in a medium bowl and mash salmon bones with the back of a fork. Add scallion, lemon zest, egg, pepper and bread crumbs; mix well. Shape salmon mixture into four 1-inch-thick patties.
• Gently place burgers in a grill basket or on a grill rack and grill at medium-high heat for 3 to 5 minutes. Flip burgers and grill until golden brown on both sides, about 3 minutes more. Serve salmon burgers with peach salsa on the side. Yields 1 burger and about 1/2 cup of salsa per serving.

Notes

• The burgers can be broiled instead of grilled: Coat a broiler rack with cooking spray, preheat broiler and broil 4 inches from the heat for 2 to 3 minutes per side.

For the dressing:
2 limes, juiced
1/4 cup red wine vinegar
1 teaspoon salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil
For the salad:
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15-ounce) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds
Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.

1 c. skim milk
2 T. FF SF Instant Chocolate Pudding Mix
1 T. Vanilla
2 T. FF Cool Whip
8 Ice Cubes

Put all ingredients in blender. Blend until ice chunks are all broken up.

For a thicker shake, place in freezer 5-10 minutes

8 Servings

10 oz. angel food cake, about 10” round
8 oz. FF cream cheese
4 oz. RF cream cheese
½ c. sugar
1 t. vanilla extract
2 T. unsweetened cocoa
1 oz. semi-sweet chocolate, finely grated
4 fl. oz. (1/2 c.) brewed espresso or strong coffee

Using a serrated knife, cut angel food cake into 12 equal slices. Set aside.

In a mixing bowl or food processor, combine cream cheeses, sugar and vanilla. Mix until blended and smooth.

Combine cocoa and grated chocolate in a separate bowl; set aside.

Pour espresso into shallow dish.

Dip 4 cake slices into espresso; turn to coat. Place slices crosswise in bottom on an 8” loaf pan and press cake down to coat bottom. Break up cake, if necessary, to coat surface.

Gently spread 1/3 cream cheese mixture over cake layer. Sprinkle with 1/3 cocoa mixture. Repeat procedure with remaining cake slices, cream cheese mixture and cocoa mixture to make 3 layers.

Refrigerate 2 hours. Cut into 8 pieces and serve.

8 Servings

WW Recipe Review Board
Courtesy of BHODGES 2

2 lbs. potatoes, boiled, cooled, and cubed
1 c. celery, chopped
2 hard-boiled eggs, chopped
½ c. green onions
1/2 c. FF mayo
1 c. FF plain yogurt
1 T. vinegar
1 T. mustard
Salt and pepper to taste
¼ c. green onions

Boil potatoes, cool slightly and cut into cubes.

Mix mayo, yogurt, vinegar, mustard, salt and pepper in a bowl.

Add potatoes, celery and onion; toss. Stir in eggs.

Cover and refrigerate at least 4 hours to blend flavors and chill.

6-8 servings

1 head lettuce
6-8 hard-boiled eggs
1 bunch green onions, chopped
1/2 c. celery, chopped
1/2 c. green peppers, chopped
1 (10 oz.) pkg. frozen peas, thawed
4 oz. RF shredded cheese

DRESSING

1 c. FF mayo
1 c. FF sour cream
1 (7/8 oz.) pkg. Hidden Valley ranch dressing mix

Tear lettuce into a large glass bowl.

Layer all salad ingredients in order given (start with eggs).

Prepare dressing and spread over top of salad, covering completly all the way to edges to seal salad.

Sprinkle shredded cheese over dressing.

Cover with plastic wrap and refrigerate until serving.

We used sesame oil (points) in place of the canola oil, and topped the casserole with a bit of Chinese hot mustard.

1 bag cole slaw mix (cabbage, carrots, etc.)
1 TBS canola oil
Soy sauce, to taste
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp Chinese five-spice powder OR allspice
Salt and pepper to taste
Add-ins: 1.5 lb of your choice of cooked tofu, meat, poultry, or seafood; and your choice of canned, drained water chestnuts, snow peas, canned hearts of palm, canned bamboo shoots, snow peas, etc.

Saute slaw mix in canola oil until it cooks down. Add soy sauce and spices; saute a bit longer, then add your choice of add-ins.

Serves 4-6

Calculate points only for the biscuits. Add turkey pepperoni if you like, counting points for those.

1 lb lean ground beef or turkey
1 medium onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves of garlic, minced
1 tsp Italian seasoning
your choice of veggie toppings: mushrooms, olives, peppers, etc.
15 oz refrigerated biscuits, quartered (points)
1.25 c FF or soy mozzarella shreds

Preheat oven to 350*. In skillet, brown meat over medium heat, stirring to crumble. Stir in onion, tomato sauce, basis, garlic, and Italian seasoning.

Add veggies and optional turkey pepperoni. Add quartered biscuit dough; stir gently until biscuits are covered with sauce.

Spray a 9 x 13″ casserole dish with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Serves 8

Preheat oven to 375*. Cut green chilies in half lengthwise. Arrange chilies in a single-layer in an 8″ square baking dish coated with cooking spray.

Spray a large nonstick skillet with cooking spray (or use healthy oil if you need it). Heat over medium-high heat; brown beef, breaking up any clumps. Add onion, chili powder, cumin, salt, and garlic; saute 5 minutes, stirring to crumble. Add Ro-Tel; cook 5 minutes or until liquid evaporates. Spoon beef mixture over chilies. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions, and serve.

Serves 6

–Adapted from Cooking Light

12 Servings – 3 Points Flex – Core Approved

6 c chopped green cabbage (buy a bag of pre-shredded coleslaw cabbage to save time)
1 lb lean ground beef
1 small onion, chopped
1/2 tsp salt
1/2 tsp pepper
1 c water
2 cans tomato soup
2 c instant brown rice (not cooked)
1/3 c grated or shredded FF or soy cheddar cheese

Preheat oven to 350*. Spray a 2-qt casserole dish with Pam. Place the chopped cabbage in the dish.

Brown the beef and onion in a skillet; drain excess fat.

Add the rice, salt and pepper to the ground beef. Mix in the 2 cans of soup and the water and pour over the meat mixture. Stir well, then pour over the cabbage in the casserole dish.

Cover and bake for 50 minutes. Remove from oven, sprinkle cheese on top and bake uncovered for 5 more minutes. Let stand a few minutes before serving.

Recipe by: Susan Voisin

This recipe makes a Texas-sized amount of salsa, so halve it if necessary.

12 Servings – 1 point

2 cans (16 ounces each) blackeyed peas
2 cups fresh or frozen (thawed) corn
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large red onion, chopped
1-2 jalapeños, seeded and chopped
6 roma tomatoes
1 tbsp. minced chipotle pepper (canned in adobo sauce)
1 large clove garlic, crushed
2 tsp. salt (or to taste)
1 tsp. pepper
1/2 tsp. sugar
1 tbsp. Tabasco sauce
1/2 cup red wine vinegar
1/4 cup water (may use “Thick Water”)

Drain and rinse black-eyed peas. Combine in a large bowl with corn, chopped peppers, onions, and tomatoes.

Mix chipotle pepper, water, vinegar, Tabasco, sugar, garlic, salt and pepper. Pour over salad and stir gently to coat. Refrigerate for several hours to overnight before serving.

8 Servings – 8 Points Each

4 lbs. lean beef round
1 pkg. Hidden Valley Ranch dressing mix, dry
1 pkg. Good Seasons Italian salad dressing mix, dry
1 pkg. reduced-sodium brown gravy mix, dry
1 can reduced-sodium beef broth

Place veggies in slow cooker. Place meat on top.

Blend dry mixes into beef broth. Pour over meat/veggies.

Cook on low 8-10 hours.

1 pound uncooked boneless, skinless chicken breast
20 oz frozen hash brown potatoes
1/4 medium onion(s)
10 oz Campbell’s 98% Fat-Free Cream Of Chicken Soup
1/4 cup fat-free sour cream
1/2 serving Good Seasons Ranch mix

Combine all ingredients into a slow cooker. Mix and cover. Cook on low for 6-8 hours.

Servings: 6
Points: 4

Prepare grill. Combine tomatoes, cheese, 1/2 teaspoon olive oil, rosemary, pepper and garlic in small bowl.

Remove brown gills from the underside of mushroom caps, using spoon. Discard gills. Remove stem and discard

Combine 1/2 teaspoon oil, soy sauce and juice in small bowl; brush over both sides of caps. Place caps, stem side down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/2 cup tomato mixture into each mushroom cap. Cover grill and cook for 3 minutes or until cheese melts. Sprinkle with parsley.

4 servings – 1 point each

FROM: WW Recipe Review Board
Courtesy of KIMMDARLINN
*10 Points Per Serving!!*

1 c. brown long grain rice, uncooked
1 c. water
1 c. FF reduced-sodium chicken broth
3 T. low-sodium soy sauce
3 T. rice vinegar
1 T. dark sesame oil
2 t. minced garlic
2 c. snow peas
1-1/2 pound shrimp, cleaned and deveined
4 t. slivered almonds

Put a Dutch oven of water on the stove to boil.

Combine rice, water and chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.

Combine soy sauce, vinegar, sesame oil, and garlic in a large bowl; stir with a whisk. Set aside.

Cook snow peas and shrimp in boiling water 2 minutes or until shrimp are done. Drain.

Add peas, shrimp, and rice to soy mixture; toss well to combine. Top with almonds.

Serve immediately.

4 4-oz. boneless skinless chicken breasts
½ c. ketchup
3 T. brown sugar
2 T. vinegar
2 T. light teriyaki sauce
1 t. dry mustard

Preheat oven to 350.

In a small bowl, combine all ingredients except chicken.

Spray an 8″x8″ baking dish with Pam.

Place ½ of the sauce into bottom of baking dish.

Place chicken on top, and cover with remaining sauce.

Bake uncovered 40 minutes, or until chicken is done and sauce has thickened.

Serve with brown rice for additional points.

Marinara Sauce:
1 teaspoon minced fresh garlic
1 can (28oz) crushed tomatoes
1 can (15oz) tomato sauce
2 teaspoons Italian seasonings (or use 1/2 teaspoon oregano and 1 teaspoon basil)
1/2 teaspoon sugar or Splenda (sucralose) sweetener

Spray medium saucepan w/ nonstick spray; heat. Add garlic; cook over medium heat, stirring constantly, until lightly browned, 1-2 minutes. Add crushed tomatoes, tomato sauce, oregano, basil and sugar; stir to combine. Bring to a boil; reduce heat. Let simmer until thickened and flavors are blended, about 20 minutes. Makes about 5 cups. Use 4 cups for this recipe, set aside remainder for other uses; can be frozen.

Chicken:
6 skinless, boneless chicken breast halves or thighs
4 cups marinara sauce (above)
2 green bell peppers, seeded and chopped
6 to 8 oz sliced fresh mushrooms
1 onion, finely diced
2 tablespoons minced garlic
1 bay leaf

Put the chicken in the slow cooker. Top with the marinara sauce, bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hours. Remove bay leaf and serve.

Cook hamburger then drain and add taco seasoning
Roll out crescent rolls and pinch seams together in a 13 x 9 x 2 pan. Place picante sauce on top of this and spread evenly add cooked taco meat on top
and then spread cheese on top.

Bake at 350 for about 25 minutes.

6 servings @ 5 points each

1 lb. very lean ground turkey
1 c. salsa
1 can RF crescent rolls
1 can (15 oz) corn, drained
¼ c. FF shredded cheddar cheese
Black pepper and cayenne pepper to taste

Preheat oven to 450.

Cook turkey in a nonstick skillet over medium heat until no longer pink.
Stir in salsa and corn. Heat until most of the liquid from salsa has evaporated.
Press crescent dough onto bottom and up sides of a deep 9″ pie plate to form a crust.
Bake till golden brown, about 12-15 minutes.
Spread turkey mixture onto crust; sprinkle with cheese.
Return to oven until cheese is melted.

5 Points 12 Servings

1 lb. extra-lean ground beef
8 oz. 2% Velveeta
2 T. chili powder or taco seasoning
1 can FF cream of chicken soup
1 can Rotel tomatoes
½ bag baked Doritos – Nacho Cheese or Cool Ranch

Preheat oven to 350. Spray a 9”x13” baking dish with Pam.

Brown ground beef; drain.

Stir in chili powder or taco seasoning, soup, and Rotel.

Crush Doritos and sprinkle half in bottom of baking dish. Add a layer of meat mixture, half the cheese, and another layer of Doritos.

Add remaining meat. Top with cheese.

Bake 30-40 minutes or until bubbly.

Serve over rice, if desired, for additional points.

4 Points 6 Servings

1 lb. BSCB or very lean ground beef
1 can FF cream of chicken soup
2 cans Old El Paso red enchilada sauce, divided
1/2 c. RF shredded Mexican blend or cheddar cheese
6 FF flour tortillas

If using chicken, cook and shred. If using beef, brown and drain.

Preheat oven to 350.

Reserve 1 c. enchilada sauce; set aside. Reserve ¼ c. cheese; set aside.

Mix chicken or beef with all remaining ingredients except tortillas.

Spray a 9”x13” baking dish with Pam.

Spoon enchilada sauce in bottom of baking dish, just enough to cover bottom, saving rest to top enchiladas while baking.

Place mixture down center of each tortilla; roll up.

Place enchiladas, seam side down, in dish.

Cover with reserved enchilada sauce and cheese.

Bake 25-30 minutes or until hot and bubbly.