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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

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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=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=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

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.

main meals

Ingredients

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

Instructions

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

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

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

Instructions:

• In a medium saucepan, combine orange juice, raisins, 1/2 tsp salt, the cumin, ginger, 1/8 tsp pepper and the cinnamon. Bring to a boil.

• Add couscous and stir. Cover, remove from heat and let stand 5 minutes.

• Meanwhile, in a large nonstick skillet, heat oil. Sauté onion and garlic until they begin to soften, about 2 minutes.

• Add zucchini and cook until vegetables begin to brown, about 3 minutes.

• Stir in peas, almonds and remaining salt and pepper. Heat to serving temperature, about 1 minute.

• Transfer couscous to a bowl and fluff with fork. Add vegetables and orange zest. Toss to combine.

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

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.

Serving size 1 1/3 cups.

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

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

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

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

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)

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

Spray the crock pot with Pam. Make four aluminum foil balls about the size of golf balls and place in the bottom of the crock pot. Rub the oil on the chicken and sprinkle with the Lawry’s. Place chicken “head” down (legs up) in the crock pot. Place 4-5 red potatoes on top of the chicken, put baby carrots on top and around chicken. Cover and cook on high for 4-5 hours.

Guesstimated 8 Servings – 6 points per serving.

POINTS: 6
INSTRUCTIONS

1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot

Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

2 oz beef round
1/2 cup sweet red pepper(s) sliced
2 cup spinach
1 Tbsp dehydrated onion flakes
1 cup cooked whole wheat pasta
1/2 cup canned tomato sauce

Preheat broiler. Broil steak to desired degree of doneness. Sprinkle pepper and spinach with onion flakes and season to taste. Sauté until softened. Serve over steak and complement with spaghetti and tomato sauce

4 oz snapper fillet(s) cut into chunks
1/4 tsp dried thyme
1/8 tsp black pepper
1/4 tsp ground oregano
4 cup spinach torn and slightly damp
1/4 oz pignolias
2 Tbsp golden seedless raisins
6 oz sweet potato(es) cooked

Coat snapper with cooking spray. Toss snapper, thyme, oregano and pepper in a small bowl until well coated. Season to taste. Heat a non-stick skillet coated with cooking spray over medium-high heat. Sauté snapper until it flakes with a fork. Heat another non-stick skillet coated with cooking spray over medium-high heat. Add spinach, nuts and raisins. Sauté until spinach is wilted. Season to taste. Serve snapper with spinach and potato.

Ingredients

2 cans of red kidney beans, drained & rinsed
2 cans of beef broth
2 small onions, chopped fine
3 medium celery stalks, chopped
10 baby carrots, chopped…. (You can use real carrots; these are just what I had on hand)
3 garlic cloves, chopped
2 tablespoons of Italian seasonings
1 tablespoon chopped parsley
Salt and Pepper, to taste.
2 cans of stewed tomatoes, Italian style
1 pound of lean ground beef
Water, Tomato Juice or Tomato Soup (I used 2 servings of my 1pt Tomato Basil Soup that I was getting utterly tired of).
1 pound of Whole Wheat Pasta (I used Archer Farms (Target Brand) Penne Rigate)
Parmesan Cheese, for garnish

3 pounds Chicken Breast Tenders
¼ cup cayenne pepper sauce
1/3 cup cider vinegar
1 package Butter Buds
1 cup Flour
1 tsp Onion Powder
1 tsp Garlic Powder
¼ cup Chicken Broth
1 cup low fat Blue Cheese dressing – will probably be less if you use Ranch, but I didn’t check the points on that
Celery and Carrot Sticks

(8 celery stalks and 24 baby carrots) is what I estimated for points calculation

Combine:

Hot Sauce, Vinegar, Butter Buds and Chicken Tenders and marinate for at least 1 hour.
Put flour and seasonings in large zip lock bag. Put chicken in bag and shake until coated.
Put tenders on a rack over a roasting pan, basting with the chicken broth.

Bake:
425 degrees until they are brown (15 – 20 minutes)…. Turn over after 10 minutes

Serve:
With blue cheese dressing and veggie sticks.

6 Points  – 8 servings.

Makes 4 Servings (yields 8 cups)

6 Points per Serving

½ lb refrigerated fresh cheese tortellini

1 C frozen peas

¼ lb deli-sliced Prosciutto, chopped

2 Tbl all-purpose flour

1 C Whole Milk

½ C grated Parmesan cheese

½ tsp coarsely ground black pepper

1. Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Stir in the peas during the last 2 minutes of cooking; drain.
2. Meanwhile, coat a large nonstick skillet with nonstick spray and heat over medium heat. Add the Prosciutto and cook, stirring occasionally, until lightly browned, 2-3 minutes. Remove and reserve the Prosciutto.
3. Dissolve the flour in the milk in a small bowl and add to the skillet. Cook, stirring constantly, until thickened, 8-10 minutes. Remove from the heat and stir in the Parmesan cheese and pepper.
4. Add the Prosciutto, tortellini and peas, and toss to coat.

Per serving: 358 Calories · 10g Total Fat · 6g Saturated Fat · 66mg Cholesterol · 1,236mg Sodium · 38mg Total Carbohydrates · 4g Dietary Fiber · 25g Protein · 324mg Calcium

Cook: 40 minutes

Serves: 4

1 7oz can tomatillo sauce or 1 cup prepared salsa verde

1C fat free sour cream

¹/₃C chopped fresh cilantro

1 lg shallot, finely chopped

1 garlic clove, minced

8 fat free corn tortillas

1 ½ C cooked chicken breast, shredded

¾ C Shredded fat-free Monterey Jack or Cheddar Cheese

1. Preheat the over not 350°F. Spray a 2-quart shallow baking dish with nonstick spray.
2. Combine the tomatillo sauce, sour cream, cilantro, shallot and garlic in a large bowl.
3. Place 4 tortillas in the bottom of the baking dish, overlapping as necessary to cover as much of the surface as possible. (You can cut them to fit, if necessary) Spoon half the tomatillo mixture over the tortillas. Sprinkle the chicken evenly over the sauce; sprinkle ½ cup of the cheese over the chicken. Place the remaining 4 tortillas on top, then spoon on the remaining sauce, spreading it evenly to the sides. Top with the remaining ¼ cup of cheese.
4. Cover the baking dish and bake 25 minutes. Uncover and bake until golden brown and bubbly, about 15 minutes. Let stand about 5 minutes before serving.

Per serving (¼ of casserole): 346 Cal, 4g Fat, 2g Sat Fat, 0g Trans Fat, 48mg Chol, 702mg Sod, 46g Carb, 4g Fib, 30g Prot, 476mg Calc.

Points value: 6

Note: If you can’t find fat free corn tortillas, using regular corn tortillas adds 1 point.

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….

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