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

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.

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

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

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

Instructions

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

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!

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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!

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

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!

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.

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)

1/4 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

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.

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.

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.

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

Healthy Units: 4.5 per patty with 2 Tablespoons of sauce

Great with rice or coucous

Ingredients:
3/4 lb. ground turkey breast
3/4 lb. ground round
1/3 c. dry breadcrumbs
2 large egg whites
Cooking Spray
3/4 c. water
3 T tomato paste
2 T Madeira wine or dry sherry
1 1/2 t Worcestershire Sauce
1/4 t freshly ground black pepper
1 (10 1/2 oz.) can condensed French Onion Soup (such as Campbell’s)

1. Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2 inch think patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties, cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining 5 ingredients. Bring to a boil, add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes). Yield: 6 servings (serving size 1 patty and 2 T sauce)

Calories 210 (25% from fat); Fat 5.9 g (sat 2 g, mono 1 g); Protein 27.4 g; Carb 10 g; Fiber 0.9 g; Chol 64 mg; Iron 2.4 mg; Sodium 621 mg; Calc 38 mg

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

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.

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)

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.

3 oz raw tilapia
1/2 tsp lemon juice, canned or bottled
1/8 serving Old Bay Seasoning
1 serving Bob Evans® Bleu Cheese, crumbled
1 serving parsley flakes
1 Tbsp packaged shredded coconut

Spray baking dish with cooking spray. Place one fillet in dish, and sprinkle with lemon juice and Old Bay. Top with crumbled bleu cheese. Place the other fillet on top. Sprinkle with Parsley flakes and a little more Old Bay. Bake for 15 minutes at 375. Remove from oven and top with coconut. Broil for 2 minutes, but watch so that the coconut doesn’t burn!