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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.

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.

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

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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).

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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

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!

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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
  ]]> http://dirtymartini.thestolenolive.net/?feed=rss2&p=239 0 http://dirtymartini.thestolenolive.net/?p=238 http://dirtymartini.thestolenolive.net/?p=238#comments Wed, 17 Sep 2008 15:02:15 +0000 JenClows http://dirtymartini.thestolenolive.net/?p=238 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.
  ]]> http://dirtymartini.thestolenolive.net/?feed=rss2&p=238 0 http://dirtymartini.thestolenolive.net/?p=237 http://dirtymartini.thestolenolive.net/?p=237#comments Thu, 04 Sep 2008 00:12:20 +0000 JenClows http://dirtymartini.thestolenolive.net/?p=237 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.

  ]]> http://dirtymartini.thestolenolive.net/?feed=rss2&p=237 0 http://dirtymartini.thestolenolive.net/?p=236 http://dirtymartini.thestolenolive.net/?p=236#comments Thu, 21 Aug 2008 18:16:18 +0000 JenClows http://dirtymartini.thestolenolive.net/?p=236 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

  ]]> http://dirtymartini.thestolenolive.net/?feed=rss2&p=236 0 http://dirtymartini.thestolenolive.net/?p=235 http://dirtymartini.thestolenolive.net/?p=235#comments Thu, 21 Aug 2008 18:14:43 +0000 JenClows http://dirtymartini.thestolenolive.net/?p=235 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.

  ]]> http://dirtymartini.thestolenolive.net/?feed=rss2&p=235 0 http://dirtymartini.thestolenolive.net/?p=234 http://dirtymartini.thestolenolive.net/?p=234#comments Thu, 21 Aug 2008 18:11:20 +0000 JenClows http://dirtymartini.thestolenolive.net/?p=234 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

  ]]> http://dirtymartini.thestolenolive.net/?feed=rss2&p=234 0 http://dirtymartini.thestolenolive.net/?p=233 http://dirtymartini.thestolenolive.net/?p=233#comments Thu, 21 Aug 2008 14:21:15 +0000 JenClows http://dirtymartini.thestolenolive.net/?p=233 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.

  ]]> http://dirtymartini.thestolenolive.net/?feed=rss2&p=233 0 http://dirtymartini.thestolenolive.net/?p=232 http://dirtymartini.thestolenolive.net/?p=232#comments Mon, 18 Aug 2008 01:42:10 +0000 JenClows http://dirtymartini.thestolenolive.net/?p=232

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

  ]]> http://dirtymartini.thestolenolive.net/?feed=rss2&p=232 0 http://dirtymartini.thestolenolive.net/?p=231 http://dirtymartini.thestolenolive.net/?p=231#comments Wed, 06 Aug 2008 18:05:28 +0000 JenClows http://dirtymartini.thestolenolive.net/?p=231 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

  ]]> http://dirtymartini.thestolenolive.net/?feed=rss2&p=231 0 http://dirtymartini.thestolenolive.net/?p=230 http://dirtymartini.thestolenolive.net/?p=230#comments Wed, 06 Aug 2008 18:04:28 +0000 JenClows http://dirtymartini.thestolenolive.net/?p=230 Crockpot broccoli cheese chicken
  POINTS: 6 (includes the rice!)
  INSTRUCTIONS1 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.
  
  ]]> http://dirtymartini.thestolenolive.net/?feed=rss2&p=230 0 http://dirtymartini.thestolenolive.net/?p=228 http://dirtymartini.thestolenolive.net/?p=228#comments Thu, 24 Jul 2008 19:58:11 +0000 JenClows http://dirtymartini.thestolenolive.net/?p=228 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

  ]]> http://dirtymartini.thestolenolive.net/?feed=rss2&p=228 0 http://dirtymartini.thestolenolive.net/?p=227 http://dirtymartini.thestolenolive.net/?p=227#comments Thu, 24 Jul 2008 19:49:56 +0000 JenClows http://dirtymartini.thestolenolive.net/?p=227

• 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.

  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

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side dishes

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.

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.

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.

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snacks

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.

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

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

(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.

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!

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!

main meals

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.

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.

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
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.

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

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

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

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

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)

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!

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!

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!

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.

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.

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.

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

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)

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

Cook beans until tender,4-5 minutes.

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

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

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

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

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)

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

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.

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

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.

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.

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.

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

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.

 

POINTS Value: 3
Servings:  4
Preparation Time:  15 min
Cooking Time:  35 min
Level of Difficulty:  Moderate

We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.

Ingredients

• 1 sprays cooking spray
• 1/3 cup seasoned bread crumbs, Italian-style
• 1 Tbsp grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1 medium raw eggplant
• 2 large egg white(s), lightly beaten
• 1 1/2 cup canned tomato sauce
• 1/2 cup part-skim mozzarella cheese, shredded

Instructions

• Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
• Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
• Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
• Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.

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1 lb red potatoes cut in 1 1/2 inch cubes
1 lb. sweet potatoes cut in the same size
4 tsp. oive oil
2 onions finely chopped
6 T ff mayo
3 T chopped cilantro
1/2 t salt
1/2 t cumin
1/8 t cayenne pepper
1 t grated lemon zest
1/4 tsp coriander (i didn’t have this)

Heat oven to 425. Spray large lipped pan with pam. Combine potatoes with 2 t olive oil in large bowl–arrange in single layer in pan. Roast, tossing accoasionally until well-browned and tender…about 35-40 min.
Transfer to large bowl. Heat remaining 2 t. oil in non-stick skillet over medium heat. Add onions and cook stirring occasionally until golden and tender–12-15 min. Transfer to bowl with potatoes. Combine mayo, cilantro, lemon zest, and other spices in small bowl. Add to potato mixture and mix well. Serve warm or at room temperature–both work well!

The WW leaders were bragging about this one for good reason. My entire family loved it. It is filling and healthy and has an unusual Texas flavor. ENJOY!

1 8oz package cole slaw mix
¾/ cup fat-free mayonnaise
3 teaspoons splenda
1 dash cayenne pepper
Garlic powder
Celery seeds
Salt and pepper

Mix all ingredients together and serve.

Serves 4
Points value 0

2 sprays cooking spray
1/2 cup plain fat-free yogurt
1 Tbsp paprika, sweet-variety, divided
15 items saltine crackers, crushed into crumbs
1 tsp table salt
1/4 tsp black pepper, freshly ground
16 oz uncooked boneless, skinless chicken breast, four 4 oz thin pieces
1 Tbsp parsley, fresh, chopped
1/2 medium lemon(s), cut into 4 wedges

Preheat broiler and coat a baking sheet with cooking spray.

Place yogurt and 1 teaspoon of paprika in a small shallow bowl; mix to combine. Combine cracker crumbs, salt, pepper and remaining 2 teaspoons of paprika on a large shallow pie plate; stir to combine. Place each chicken cutlet in yogurt mixture and turn to coat. Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.

Place coated chicken on prepared baking sheet and lightly spray with cooking spray. Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once, about 4 to 5 minutes per side. To serve, sprinkle with parsley and garnish with lemon wedges. Yields 1 piece of chicken per serving.

16 1/2 average graham crackers (8 full graham crackers and 1/2 of another)
2 Tbsp and 2 tsp Shedds County Crock light margarine
1 small package Jell-O fat free sugar free instant vanilla pudding with 2 cups of skim milk
2 cups Del Monte crushed pineapple in its own juice (drained)
2 average bananas
2 cups Cool Whip Free

Crush 16 1/2 squares of graham crackers. Set aside 1/4 cup for later use. Mix crumbs with 2 Tbsp and 2 tsp of light margarine (melted). Press this mixture into an 11 X 7 pan. Mix sugar free pudding with the 2 cups of skim milk according to the package directions. Spread pudding layer over the crumb mixture layer. Spread 2 cups of drained crushed pineapple over the pudding layer. Slice 2 bananas and layer them over the pineapple. Cover with 2 cups Cool Whip. Sprinkle top with remaining graham cracker crumbs (1/4 cup) and chill in the refrigerator.

8 servings, 4 POINTS each

2pts/ pizza cup!
–

12 servings @ 3 points each

1 box Betty Crocker (1-Step) angel food cake mix
*see variations below directions*

Directions:
Preheat oven 350 Mix the angel food cake mix and desired flavor ingredients
together and beat by hand until blended. Pour into ungreased 9×13 pan (or muffin tin) and bake for 35-40 minutes (muffins bake 15-18 minutes). Cool upside down for best results.

VARIATIONS:

Lemon — 1 C + 3 T water, 2 T lemon juice and 2 t grated lemon peel

Orange Citrus — 1-1/4 C water and 2 t grated orange peel

Cherry — 1 can (20 oz) light cherry pie filling

Black Forest — add 1/2 C cocoa to Cherry version

Cotton Candy — 1 small (3.4 oz) sugar/free Jello, any flavor, 1-1/4 C water.

Margarita — 1 C+ 2 T water, 2 T fresh lime juice and 1-1/2 t grated lime rind

Pineapple — 1 (20 oz) crushed pineapple in juice

Pina Colada — add 1 T each coconut & rum extracts to pineapple directions
OR
Pina Colada Cake
3 pt. per slice/8 slices

1 angel food cake mix
1 can of crushed pineapple
1 cup of shredded coconut

Do not drain pineapple. Mix with coconut into cake mix. Do not add any water, oil, etc. The juice from the pineapple moistens the cake. Bake according to the box.

Pumpkin — 1 (15 oz) pumpkin, 3/4 C water, 1T vanilla & 1T pumpkin pie spice (or spices below)

Spiced — 1-1/4 C water, 1-1/2 t cinnamon, 1/2 t ginger, 1/2 t nutmeg and 1/4 t ground cloves

Part II, the toppings!
Endless Possibilities — Sauces, Glazes & Frostings

Fresh Blackberry Coulis — Place 4 cups of fresh blackberries (or black raspberries) and 1/4 cup sugar in a blender or food processor and blend until smooth. Stir in juice of 1/2 lemon. Strain through a fine-meshed sieve. (37 Calories 0g Fat 3g Fiber–same
points per slice)

Chocolate Sauce — Mix 1/2 cup water & 1/2 cup sugar together in a small saucepan and bring to a boil. Add 1/2 cup unsweetened cocoa and whisk until completely blended. Strain into a jar w/ tight fitting lid. Allow to cool. Cover and store refrigerated. Serve warm or cold with angel food cake or over frozen yogurt. (40 Calories 0g Fat 1g Fiber–add 1 point to cake)

Chocolate Whipped Cream Frosting — Mix together 2-3 Tbsp cocoa powder and 1 container (8 oz) Cool Whip Light (same points per slice/muffin).

Orange Citrus Glaze — Stir together 1/2 cup sifted powdered sugar and 1-2 Tbsp orange juice, 1 Tbsp at a time until smooth & drizzling consistency. Drizzle glaze over completely cooled cake. (21 Calories 0g Fat 0g Fiber–same points per slice) (Lemon juice can be used for Lemon Glaze.)

Margarita Glaze — 3 Tbsp sugar, 3 Tbsp fresh lime juice, 3 Tbsp tequila, 3 Tbsp triple sec, 3 Tbsp water. Combine ingredients in small saucepan; bring to boil. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally. Liberally pierce entire surface of cake with skewer; drizzle glaze over cake. Let stand 10 minutes

Pineapple Frosting — Mix together 1 container (8oz) Cool Whip Light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained. Points per frosted piece of cake = 4.5

POINTS® Value: 2
Servings: 10
Preparation Time: 15 min
Cooking Time: 11 min
Level of Difficulty: Easy These ultra-thin cookies are super crunchy and flavorful. Swap orange zest for the lemon or lime if you prefer.

Ingredients

• 3 1/3 Tbsp unsalted butter, softened
• 1/2 cup sugar
• 2 large egg white(s)
• 1/3 cup cake flour
• 1/2 tsp vanilla extract
• 2 tsp lemon zest, finely chopped
• 2 tsp lime zest, finely chopped

Instructions

• Preheat oven to 350ºF. Place parchment paper on 2 cookie sheets.
• Using an electric mixer, cream butter and sugar in a medium bowl until light and fluffy. Add egg white and stir until just blended. Sift cake flour over butter mixture and mix with a spoon; fold in vanilla.
• Remove half of batter and place in a medium bowl; set aside. Fold lemon zest into one bowl and lime zest into other bowl.
• Drop heaping teaspoons of batter onto prepared cookie sheets leaving at least 3-inches between each cookie. When cookie sheet is full, flatten out cookies with back of a spoon so cookies look almost translucent and measure about 3-inches across. (You may have to do this in batches depending on the size of your cookie sheets.)
• Bake until edges start to brown, about 4 to 5 minutes. Remove from oven and quickly transfer cookies to a cooling rack using a thin metal spatula. Yields 4 cookies per serving.

Notes

• Store cookies in an airtight container to retain crispness.For a nutty flavored-cookie, skip the zest and add 1 teaspoon of almond extract instead.These cookies can be curled for a special-occasion look. Just remove the cookies from the cookie sheet straight from the oven and drape them over a rounded surface like a small bottle or rolling pin. The cookies will wrap around the rounded surface and cool in a curl.

Chicken Pie with Stuffing Crust

1 (16 oz.) Can Fat Free Chicken Broth
3 Cups Seasoned Dry Bread Crumbs
1 Cup Cooked Chicken, diced
1/3 Cup Shredded Fat Free Cheddar Cheese
2/3 Cup Nonfat Dry Milk Powder
1 Cup Water
1 Egg
1 teaspoon Dried Onion Flakes
1/8 teaspoon Black Pepper
1/2 teaspoon Poultry Seasoning
Dash of paprikaPreheat oven to 350 degrees. Spray a 9-inch pie plate with butter flavored cooking spray. In a medium saucepan, bring chicken broth to a boil. Add breadcrumbs and then remove from heat. Mix well. Cool Slightly. Press mixture into pie plate. Bake for 15 minutes or until slightly brown. Remove from oven and let set for 5 minutes. Evenly place chicken in the bottom of the pie shell. Sprinkle with cheddar cheese. Combine rest of ingredients in a bowl. Pour over chicken and sprinkle with paprika. Bake for 35-40 minutes or until golden brown. Test center with knife for doneness. Let sit 5 minutes.

Serves: 6
Per Serving: 308 Calories; 3g Fat (8.2% calories from fat); 22g Protein; 47g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 1904mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat. WWP: 6 (www.AimeesAdventures.com)

Chili Dog Casserole

4 Fat Free Hot Dog Buns (1 point each)
8 Fat Free Hotdogs (1 point each)
1/4 Cup Diced Onion
2 Tablespoons Prepared Mustard
1 (15 oz.) Can Hormel 99% Fat Free Turkey Chili with Beans
1 Cup Fat Free Shredded Cheddar CheesePreheat oven to 350 degrees.
Break buns and place in the bottom of a 9X13 dish.
Slice hot dogs into bite size pieces and place on evenly on top of buns.
Mix onion, mustard and chili; pour evenly on top of the hotdogs.
Sprinkle cheese evenly on top.
Bake for 30 minutes.

Serves: 4
Per Serving: 292 Calories; 3g Fat (9.3% calories from fat); 35g Protein; 35g Carbohydrate; 8g Dietary Fiber; 48mg Cholesterol; 2070mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. WWP: 5 (www.AimeesAdventures.com)

While that is going, add the condensed soup and cheddar together in a pot and heat until cheese is melted.

When broccoli is finished, drain off excess liquid. In a med. to large casserole combine soup mixture, cooked rice, and broccoli. Stir until all ingredients are incorporated.

Bake at 350 for 15-20 minutes.

Sausage Egg and Cheese Biscuit Muffins
Breakfast

Ingredients:
6 oz. Jimmy Dean 50% Less Fat Pork Sausage
7.5 oz. can Pillsbury Buttermilk Biscuits
1/2 cup egg substitute
1/4 cup fat free shredded Cheddar cheese

Directions:
Preheat oven to 350º.

Crumble and cook sausage in a skillet until browned.

Spray a 12 cup muffin tin with non-stick cooking spray. Line muffin cups with biscuits, pressing up sides to cover.

Evenly divide sausage between muffin cups. Pour egg substitute over sausage, dividing evenly among muffin cups. Sprinkle each with Cheddar cheese.

Bake in a preheated oven for about 20 minutes or until biscuits are done.

From: www.halfmysize.com
Serves – 10
Points – 2

Serving Size: 4
1 box potato and cheese Pierogies — frozen
1 can cream of mushroom soup
1/2 cup water
1/8 teaspoon salt and pepper
1 cup broccoli — frozen
2 halved chicken breast

Cook chicken breast in 3-4 cups water in pan: remove chicken and cut into bite sized pieces. Turn off heat, add broccoli and Pierogies to boiling water, and let sit for 10 minutes. Meanwhile, spray baking dish and add soup and water. Mix well. Add chicken, Pierogies and broccoli. Toss to coat. Bake at 350 degrees for 30-40 minutes.

6 points

?Chicken Baseballs

3 oz. light cream cheese, softened or Laughing Cow Cheese
2 tsp light margarine, melted
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped onion
2 cups cubed, cooked chicken
1 8oz can reduced fat crescent rolls
2 Tbsp milk
bread crumbs
paprika

Next time I will add 1/2 cup finely chopped celery or broccoli

Melt your cream cheese, butter, salt, pepper, milk, onion in the microwave for 15-20 SECONDS.
Then blend by hand. Pour mixture over chicken and stir. Divide chicken up into 4 sections.
Separate crescent roll dough into four rectangles and seal perforations. Spoon 1/4 mixture into
center of each. Pull opposite corners of dough to center and seal-sprinkle each “baseball” with
bread crumbs and paprika and place on ungreased cookie sheet or pizza stone. Bake at 350 degrees for 20
minutes.

4 servings, 8 POINTS each

POINTS® Value: 3
Servings:  12
Preparation Time:  15 min
Cooking Time:  55 min
Level of Difficulty:  Moderate

These omelet-like stacks win praise for both appearance and taste. Whip up a batch and leave some in the refrigerator for breakfast on the fly.

Ingredients

• 6 uncooked Bliss potatoes, baby-variety (about 12 oz)
• 9 oz spinach, baby-variety (about 1 1/2 cups after cooking)
• 1 cup part-skim ricotta cheese
• 2 large egg(s), beaten
• 2 Tbsp chives, fresh, chopped
• 6 slices Canadian-style bacon, quartered
• 1 cup low-fat shredded cheddar cheese

Instructions

• Preheat oven to 350ºF. Place muffin liners in a 12-hole muffin tin.
• Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.
• Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.
• In a small bowl, combine ricotta cheese, eggs and chives.
• Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
• Bake stacks until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling. Yields 1 stack per serving.

Notes

• These stacks can be prepared ahead of time and then reheated in the microwave or served cold. Make them vegetarian by salting the potatoes and replacing the Canadian bacon with roasted red pepper or asparagus, or both.

Ingredients
12 oz whole-wheat spaghetti
10 3/4 oz 98% Fat-Free Cream Of Chicken Soup
1 medium onion(s)
2 medium green pepper(s)
8 oz Reduced-Fat Pasteurized Processed Cheese Product
8 oz chicken breast, cooked, skinless
14 oz canned tomatoes with green chilies

Instructions
Boil water for pasta, salt water after it boils and add pasta.
While pasta cooks, saute onion and peppers in Pam until soft.
Drain pasta reserving a little pasta water for later, turn off burner. Place pasta back into pan and return to still-warm burner. Add soup, Velveeta, chicken, onions and peppers, and drained Rotel. Stir together over warm burner. If pasta is too thick, add back some pasta water a little at a time (this is a great hint for thinning sauces without adding points). Some people throw it into the oven to re-warm, but it works just as well if you just cover it and let it sit for a few minutes.

Texas tip: swap poblano chilis (take out ribs and seeds to make it milder) for green peppers. They’re a little spicier but add a New Mexico flavor.

Deep Dish Pizza Casserole From the kitchen of HSOBASKI16Servings | 6
Estimated POINTS® value per serving | 6
Course | Main Meals

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1 pound ground round1 15-oz can chunky Italian-style tomato sauce cooking spray1 10-oz can refrigerated pizza crust dough

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary and return to skillet. Add tomato sauce, and cook until heated. While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray. Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Line bottom of pizza crust with 3 slices mozzarella cheese. Top with meat mixture. Bake, uncovered at 425º for 12 minutes. Top with remaining 3 cheese slices, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

I add all kinds of veggies to the pizza like spinach, green peppers, onions, mushrooms, etc….

Oh, chicken pot pie — we thought we’d never get to spend quality time together again. You with your crazy-fatty crust and gooey, creamy innards. Us with our calorie-conscious ways. We were wrong again! One of our lovely and talented subscribers inspired us to create this super-simple CPP swap (thanks, Margaret). Don’t be chicken — check it out!

Ingredients:

8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces
3 cups C & W Ultimate Petite Mixed Vegetables (or any other frozen mixed vegetables)
1 can (10.75 oz.) Campbell’s Condensed Soup, 98% Fat Free Cream of Celery
3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)

Directions:

Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside. Heat frozen veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9″ round baking dish sprayed with nonstick cooking spray. Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through). While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 – 20 minutes or until top is golden brown. Serves 4.

Serving Size: 1/4th pie (approx. 7 oz.)
Calories: 210
Fat: 6g
Sodium: 800mg
Carbs: 24g
Fiber: 2.5g
Sugars: 6g
Protein: 16.5g
*4 Points

From: www.halfmysize.com
Serves – 4
Points – 6

Ingredients:
1 cup dry whole-wheat elbow macaroni
3/4 cup fat-free skim milk
10 3/4 oz Campbell’s 98% Fat-Free Cream Of Chicken Soup
12 oz cooked boneless, skinless chicken breast, cubed
4 oz canned mushrooms
1 cup Kraft 2% Finely Shredded Mild Cheddar Cheese

Directions:
Preheat oven to 350 degrees.

Cook macaroni according to package directions; drain.

In a bowl, stir milk into soup. Add chicken, half of the cheese, mushrooms and cooked macaroni; mix well.

Turn mixture into a 2 qt. casserole that has been sprayed with non-stick cooking spray. Bake, covered, for 50 minutes. Uncover and stir. Top with the remaining cheese; bake about 5 minutes longer or until cheese melts.

Nutrition Information:
276 cal., 5 g. fat, 2 g. fiber

Mix stove top and water in a large bowl, stir with fork until moistened. In another bowl, combine all remaining ingredients. Add stuffing to mixture. Fill sprayed muffin tins almost to the top with mixture. Bake at 350 degrees for 35-45 minutes. 12 servings. 3 pts for 1 muffin, 5 pts for 2 muffins.

1 can of refrigerated buttermilk biscuits (10 ounces)
5 ounces pre-cooked chicken breast, diced (I boil mine before I make this)
1 10 1/2 ounce can Healthy Request Cream of Celery Soup
2/3 cup shredded reduced-fat cheddar cheese
1 teaspoon Italian seasoning
1/4 teaspoon pepper Preheat oven to 400.
Separate biscuits and place each one in a cup of an ungreased muffin pan, pressing dough up sides to the edge of the cup.
In a medium bowl, combine chicken, soup, cheese, Italian seasoning, and pepper. Mix well.
Evenly spoon chicken mixture into prepared cups.
Bake 15 minutes or until golden brown.
Remove from oven and let set for 5 minutes.

1 pound extra lean ground beef
1/4 cup chopped onion
1 cup bottled reduced-fat pasta sauce
1/2 cup fat-free sour cream
1 1/2 cup shredded fat-free mozzarella cheese
8 oz Pillsbury Reduced-Fat Crescent(s)
1/4 cup grated Parmesan cheese
1/2 Tbsp Land O Lakes Stick Light Butter

Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8- 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.

Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
Pour hot beef mixture into ungreased 11×7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture.

Unroll dough over cheese mixture. In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.

Bake at 375°F. for 18 to 25 minutes or until deep golden brown

Hey, Steak ‘n Shake — keep your fatty, greasy, ridiculously high-calorie bacon and cheese melts to yourself!  HG’s got one that uses slimmed-down ingredients and tastes almost as good as the real thing.  Yeah, it really does.  Try it.

Ingredients:

2 slices Wonder Light White Bread (or another light bread**)

2 strips Jennie-O Extra Lean Turkey Bacon

2 slices Kraft Free Singles, American (or another fat-free American cheese**)

20 sprays I Can’t Believe It’s Not Butter! Spray

Directions:

In a skillet sprayed with no-cal cooking spray, cook bacon strips on medium heat until crispy and fully cooked (about 5 minutes).  Evenly spritz butter spray on 1 side of each slice of bread, using 10 sprays per slice.  Top the unsprayed side of 1 slice of bread with a slice of cheese.  Place cooked bacon strips on top of cheese, and cover with second slice of cheese.  Next, top with the other bread slice (with the buttered side facing up).  Place sandwich in a skillet sprayed with nonstick cooking spray and cook over low to medium heat until bread is brown and toasty and cheese is nice and melty (about 1 – 2 minutes per side).  Use a spatula to press down on sandwich while it cooks.  Slice sandwich down the middle, diagonally, or just bite right into it!  
Serving Size: 1 sandwich
Calories: 195
Fat: 3g
Sodium: 850mg
Carbs: 23g
Fiber: 5g
Sugars: 3g
Protein: 18g
*3 Points

French toast is one of those breakfasts you dream about.  It’s decadent, delicious, warm, doughy, and just plain AWESOME.  It’s also something you THINK you need to avoid if you’re counting calories.  Wrong-o, people!   HG has been slaving over her trusty frying pan yet again (she loves that thing!), this time concocting super-delicious and EXTREMELY guilt-free french toast.  HG Tip:  Try this stuff on Monday mornings and you’ll actually have a reason to get out of bed.

Ingredients:

3 slices Wonder Light White Bread
1/3 cup Egg Beaters, Original
1/2 oz. Torani Sugar Free Vanilla Syrup OR 1/4 tsp. vanilla extract
1/2 tsp. cinnamon (divided)
1 packet SPLENDA

Directions:

Combine Egg Beaters with vanilla syrup (or extract) and half of the cinnamon. Use the egg mixture as an egg wash, and dip your bread into it. Cook in a pan sprayed with nonstick cooking spray. When both sides are brown, plate those suckers and sprinkle ‘em with Splenda and the remaining cinnamon. This stuff is super on its own, but feel free to serve it up with sugar-free maple syrup, sugar-free jelly, some fresh berries, and/or some Fat Free Reddi-wip. Of course your nutritionals will vary accordingly, but with such low calorie and fat counts, you can afford to splurge a little…

Serving Size: Entire recipe
Calories: 170
Fat: 1g
Sodium: 545mg
Carbs: 31g
Fiber: 8g
Sugars: 2.5g
Protein: 14g

*3 Points

Ingredients:

6 oz. Tyson (or another brand**) Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips

1/2 cup Fiber One cereal

1/4 cup Egg Beaters, Original

1/4 tsp. Lawry’s Garlic Salt

pepper (to taste) 

Directions:

Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs.  Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with Egg Beaters and then with crumb mixture. Place strips on a baking pan sprayed with nonstick spray.  Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over.  Add another light mist of nonstick spray and cook for an additional 8 – 10 minutes (until chicken is fully cooked and Fiber One looks crispy).  Enjoy!  Serves 1.

Serving Size: 5 pieces (entire recipe)
Calories: 240
Fat: 3.25
Sodium: 805mg
Carbs: 26g
Fiber: 14g
Sugars: 0.5g
Protein: 42.5g
*4 Points

Pineapple Angelfood Cupcakes
W/W Points: 1 /cupcake

1 package angel food cake mix
1 can crushed pineapple in water — 20 Ounce Can
1. Combine both ingredients in large bowl.
2. Mix on medium speed with electric mixer.
3. Bake in accordance with cake mix box.
makes 24 cupcakes
Calories: 68.2 Fat grams: 0.1 Fiber grams: 0.1 W/W Points: 1

1 lb. extra lean ground beef 
6 oz. Velveeta Light, cubed
Taco seasoning packet

In a large skillet, brown beef. Drain well – add taco seasoning (according to seasoning package – may need to add water and simmer for a bit). Add Velveeta and stir until cheese melts.I serve these on 1pt wheat wraps with lettuce and tomato – wrapped like a burrito. Yum!! Also – this reheats pretty well so you can have it for more than one meal.

Instructions

Small lidded casserole dish sprayed with PAM. Rub spices on chicken tenders (I used Garlic Pepper and Sage) and lightly brown in frying pan with PAM.
Now layer:
Dry Pasta (I used Farfalle) on bottom; broccoli and then chicken broth.
Layer your browned chicken tenders.
Add can FF creme of chicken soup
Spread drained canned mushrooms on top.
OVEN 350, cover, bake about 45 minutes. Remove and uncover. Let sit for about 15-20 minutes.

Special Notes

Chicken Broccoli Mushroom Casserole

POINTS® Value: 3
Servings: 6
Each serving includes one chicken tender. Serve plain, with salad, whatever. This can be your whole dinner — 2 chicken tenders is 6 points and half of the casserole would be 9 points