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.

Ingredients

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

Instructions

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

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!

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.

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.

 

Soups |

Ingredients

4 pound sweet potato(es)
1 medium onion(s)
3 slice uncooked turkey bacon
3 clove garlic clove(s)
2 Tbsp butter
8 cup fat-free chicken broth
1 tsp ground cumin
1/4 cup Drained Pickled Jalapeno Slices
1/2 cup cilantro
1 1/2 cup fat-free half and half
1 tsp table salt
1 tsp black pepper

Instructions

Scrub sweet potatoes, cut in quarters, place in large stock pot, cover with water and boil until soft.
When potatoes are soft, drain them and let them cool until you can handle them. Peel off the skin.
Peel and chop the onion. Finely chop bacon and garlic.
In a large soup pot, melt butter. Add bacon, onion and garlic and saute until onions are translucent.
Add chicken broth. Cover, bring to a boil.
Dice half the sweet potatoes and stir into boilign broth.
Puree the remaining sweet potatoes with the jalapenos, cumin, cilantro and half-and-half.
Stir into soup.
Add salt and pepper.
Stir well, heat through.
Taste, add sweetener (splenda) if needed and serve.

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

Preheat oven to 450.

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

1/2 tsp garlic powder
1/2 cup canned tomato sauce divided
1/2 oz part-skim mozzarella cheese shredded
1 cup cooked whole wheat pasta
1 cup mixed greens
1/2 cup peeled sliced cucumber
1 cup sweet red pepper(s)
2 Tbsp fat-free Italian salad dressing
4 oz uncooked boneless, skinless chicken breast

Preheat broiler. Sprinkle chicken with garlic powder and season to taste. Broil until cooked through, turning once. Top with 2 tablespoons sauce and cheese. Broil until cheese melts. Toss salad ingredients with dressing. Serve chicken with spaghetti, topped with remaining tomato sauce and salad on the side

1 Tbsp honey
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
1/2 cup zucchini sliced
3/4 cup sugar snap peas
1 tsp olive oil
1 cup cooked bulgur
2 tsp parsley chopped
4 oz uncooked boneless, skinless chicken breast

Preheat broiler. Combine honey, nutmeg and cinnamon. Coat chicken breast with honey sauce and broil until no longer pink. Place zucchini and peas on a non-stick baking sheet, brush with oil and season to taste. Broil until softened. Complement chicken and vegetables with bulgur mixed with parsley.

main meals

POINTS® Value: 4Servings:  12Preparation Time:  0 minCooking Time:  0 minLevel of Difficulty:  EasyCourse: main meals

Subscriber built RECIPE

Ingredients

• 1 small onion(s)
• 1 envelope onion soup, dry mix
• 1 Tbsp Polaner All Fruit Apricot Spread
• 1 Tbsp Kraft Miracle Whip Salad Dressing
• 3 Tbsp store-bought horseradish
• 1 Tbsp Worcestershire sauce
• 1/4 cup chili sauce

Instructions

Combine all ingredients except chicken & set aside.Season chicken with salt & pepper to taste.Place chicken breasts in an aluminum foil lined baking dish. Cover with sauce.Bake approximately 20-30 minutes at 350 until chicken is done & sauce is golden brown.Serve over brown rice or whole wheat pasta (if you can afford the points).

*Sauce makes enough for 12 chicken breasts… I usually only make 4 at a time and keep the sauce in an air-tight container for the next time.

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

Main Meals |

Ingredients

2 Tbsp store-bought horseradish
2 tsp lemon juice, canned or bottled
24 oz canned stewed tomatoes
5 chop lean boneless pork chop
2 Tbsp minced garlic
1 tsp Italian seasoning
1 1/2 cup cooked brown rice
3 serving I Can’t Believe Its Not Butter – Food I created

Instructions
Cook Rice According to Instructions. Set Aside.

Bake Pork Chops with horseradish, lemon juice, garlic, italian seasoning & butter for 15 minutes at 350.

Pour canned tomatoes over half-baked pork chops and then return to oven. Cook an additional 15 minutes.

Serve over Rice.