Cranberry Muffins

POINTS® value of 2
Servings 12
Preparation Time 17 min
Cooking Time 25 min
Level of Difficulty Easy
Ingredients:

1 sprays cooking spray

1 1/4 cup all-purpose flour

1/2 cup uncooked old fashioned oats

1/4 cup sugar

1 1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp table salt

1 cup fat-free vanilla yogurt

1/4 cup fat-free skim milk

2 Tbsp fat-free egg substitute

1 Tbsp reduced-calorie margarine, melted

1/2 tsp vanilla extract

1/2 cup dried cranberries

1 Tbsp sugar

Directions:

• Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners.
• Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork, make a well in the center and set aside.
• Whisk yogurt, milk, egg substitute, margarine and vanilla together in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full.
• Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar.
• Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.

Tortellini with Peas and Prosciutto in a Creamy Sauce

Deliciously wonderful pasta, such as tortellini can be found in the refrigerator cases of most supermarkets. For this comforting dish we use cheese-stuffed tortellini and add Prosciutto, a seasoned and salt-cured Italian ham, to the creamy sauce.

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

Classic Beef Chili

Makes 8 Servings

To vary the different heat levels in chili, add different chile peppers to suit your tolerance. Habaneros are the hottest; Scotch bonnets pack a little less heat and have undertones of fruit and smoke; serranos have a biting heat and some acidity; while jalapenos have a vegetable flavor, and in this group at least, can be considered mild.

1 lb lean ground beef (10% or less fat)

2 garlic cloves, finely chopped

2 Tbs chili powder

1tsp ground cumin

1 28oz can crushed tomatoes

1 15oz can red kidney beans, rinsed and drained

1 sweet onion, chopped

¼ C Diced Chiles

2 Tbs Tomato paste

Oregano sprigs

1. Cook the ground beef and garlic in a nonstick skillet, breaking apart the meat with a spoon, until browned. Drain off any fat. Add the chili powder and cumin and stir to coat the beef.
2. Mix the tomatoes, beans, onion, chiles, and tomato paste in a slow cooker. Stir in the beef mixture. Cover and cook on High until the flavors are blended, 4-5 hours. Garnish with the oregano and serve.

Per serving: 142 Cal, 5g Fat, 2g Sat Fat, 35 mg Chol, 166g Sod, 10g Carb, 4g Fib, 14g Prot, 43mg Calc.

Points: 2

Notes: if you don’t have diced chiles, you can use a can of Rotel with chiles. Although this recipe says serves 8, 4 servings is more reasonable.

Chicken Tomatillo Casserole

Hands-on Prep: 15 minutes

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.

Tomato Basil Soup

Tomato Basil Soup

1 point – 4 servings

2 cups crushed tomatoes
1 ½ cups tomato juice
½ cup chicken stock
7 fresh basil leaves
½ can evaporated skim milk
1 tbsp butter buds (that fake butter powder stuff that isn’t too terribly bad)
Salt and Pepper to taste.

Simmer tomatoes, juice & stock for 30 minutes.

Puree the tomato mixture, adding a basil leaf at a time.

Add the butter buds and blend a little while longer.

Return to soup pot and add the milk.

Heat, on low, stirring occasionally, until the soup is thickened.

Chicken Okra Gumbo

Chicken Okra Gumbo
POINTS® value | 4
Servings | 6

Soups |
For those of you who have a hard time getting in your 48 oz of water, or those of you who are suffering from these early spring allergies… This will clear your sinuses & make you drink a lot of water.For those of you who can’t handle spicy, use paprika instead of the cayenne pepper and then season to taste.

Ingredients

16 oz uncooked boneless, skinless chicken breast
16 oz frozen okra
14 1 /2 oz canned stew tomatoes
1 small onion(s)
2 leaf bay leaf
1 tsp cayenne pepper
2 Tbsp olive oil
1 Tbsp red pepper flakes
2 Tbsp Worcestershire sauce
2 1/2 Tbsp minced garlic
2 Tbsp Fat free balsamic vinaigrette
2 tsp Italian seasoning
28 oz fat-free chicken broth
4 serving(s) chicken stock
4 oz chopped green chilies
3 Tbsp Sprinkles Butter Substitute

Instructions

Lightly coat bottom of soup pot with olive oil, cayenne pepper & crushed red pepper flakes.Add 16 oz of boneless skinless chicken breast, cut into bite sized pieces.Add garlic, balsamic vinaigrette and Worcestershire sauce.

Add 32 oz of chicken stock & 28 oz of chicken broth (or 60 oz total of either. that’s what I had on hand).

Add tomatoes, onion, bay leaf, green chilies, Butter Buds, Italian seasoning and bay leaves.

Bring to a boil.

Remove bay leaves.

*Optional step… get out your blender (1/4th of soup) or boat motor and blend up the mixture just a little to the consistency you like.

Deep Dish Pizza Casserole

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

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Ingredients

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

6 1-oz slices part-skim mozzarella cheese — divided

Instructions

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.

Special Notes

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

Chicken Pot Pie

from Hungrygirl.com

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

Cheesy Chicken Macaroni & Cheese Casserole

Cheesy Chicken Macaroni & Cheese Casserole

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

Meatloaf Muffins

1 lb 95% lean ground beef
1 pkg. Stove Top Stuffing
1 medium onion – chopped
1/2 c green pepper – chopped
1 t. garlic powder
2 egg whites OR 1/4 c egg beaters
1 c hot water
1 pkg. dry onion soup mix
1/4 c ketchup

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.

Cheesy Chicken Biscuit Cups

Cheesy Chicken Biscuit Cups

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.

source: Recipe Review Board
makes 8 servings (1 biscuit per serving) at 4 points per serving

Apricot Chicken

Apricot Chicken

 

 

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.

 

Italian Casserole

Italian Casserole
POINTS® Value | 7
Servings | 6

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

Cheesy Bacon Sandwich

Another one from HG!! Heaven Bacon

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

Cinnamon French Toast

Another one from Hungrygirl.com

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

Chicken Fingers

Why should onions and shrimp have all the fun?  Maybe chicken wants to bathe in Egg Beaters, roll around in Fiber One crumbs and bake to a mouthwatering crunch, too!  Woohoo — it’s yet another fake-fried swap from your pal HG.  Skeptics surrender; buy a box of Fiber One and blend it up, already!  Then fool the family, dupe your date, and more importantly, trick your OWN tastebuds!

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

Italian Pork Chops

Italian Pork Chops
POINTS® value per serving | 7
Servings | 5

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.

Black Bean Soup

POINTS® Value: 4
Servings:  6
I also serve with 2 Mission CarbControl Fajita Size Tortillas (1pt each) with 1/2 ounce of Kraft 2% Milk Mexican 4 Cheese Blend Shredded Cheese Blend Melted inside.

Ingredients
1 Tbsp ground cumin
3 clove garlic clove(s)
1 medium onion(s)
1 medium jalapeno pepper(s) *or more if you like it SPICY
1 can or bottle beer
45 oz canned black beans
1 Tbsp store-bought horseradish
12 oz Swanson Beef Broth Reduced Sodium
1 tsp Worcestershire sauce
1 cup Campbell’s Tomato Juice
6 Tbsp fat-free sour cream
6 Tbsp pico de gallo

Instructions

Dice & Seed Jalapeno.
Julienne Onion.

Add all ingredients to a large soup pot and simmer for 20 minutes.

Use a blender (or boat motor, if you have one) to puree mixture to desired consistency.

Serve garnished with 1tbsp of fat free sour cream & 1tbsp of pico de gallo.

I Have Wanted To Do This For Months

I have wanted to create us a website for months, and for some reason about 1130pm last night seemed like the time to do it.  I have been sending out recipes and info since January, but always felt bad when I added a new person to the email list that they didn’t get all the emails at the beginning.  If there was only a way to put all the recipes in one place for people to get as they pleased.

Necessity is the mother of all invention, especially when you have OCD and are a little bit of a perfectionist.

Anyway, over the next few days, I’m going to work, during my free time, on posting all the recipes on the blog here.  Feel free to post any others you would like.  You can also post on our Community Board that you posted a recipe on our site to come check out.  This way, the recipes will always be quick to find.

I may even post some non-WW recipes from culinary school that I loved for those special occasions when we are feeding people other than our Point Conscious selves.

Now that I finally have our website up, my next project is to create one for my fellow Chiarians in the DFW Metroplex.

CHOCOLATE FIBER ONE MUFFINS

CHOCOLATE FIBER ONE MUFFINS

Servings: 24 / 1 pt. each

1/2 cup unsweetened cocoa
1 1/4 cup sugar
3/4 cup all-purpose flour
1/4 tsp baking soda
1 tablespoon baking powder
1/4 tsp salt
1 tsp vanilla
2 cups water
3 cups General Mills Fiber One cereal
2 egg whites
3/4 cup semi-sweet chocolate chips Preheat oven to 350. Put cereal in water and set aside (make sure all the cereal gets completely wet). It works well to put the cereal and water into a blender and blend it all up. Mix all dry ingredients together. Combine cereal mixture, dry mixture, egg, and vanilla. Fold in chocolate chips. Spray muffin tins with Pam or use liners. Bake for 18-20 minutes. Great frozen, then defrost in microwave for about 30 secs.

Walnuts or pecans are a great addition, but just remember to consider their points.

Enjoy!

PS – I make them in mini-muffin tins and usually get triple this amount of muffins, making 3 just 1 pt. Just bite-size little morsels of a chocolate fix!

Pumpkin Muffins

Pumpkin muffins
POINTS® value | 1
Servings | 12
Cakes |Ingredients:
1 cup canned pumpkin
2/3 cup non-fat instant dry powdered milk
1 tsp pumpkin pie spice
1 tsp ground cinnamon
8 packet SPLENDA No Calorie Sweetener
1 tsp baking soda
6 Tbsp all-purpose flour
4 Tbsp raisins
1 tsp vanilla extract
2 large egg(s)
1/2 cup carrot(s)Instructions: grate carots finely. mix dry ingredients first, mix wet ingredients together add to dry ingredients. divide into muffin cups. bake 350 for 20 minutes

Pineapple Angelfood cupcakes

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

Cheesy Burrito filling

Cheesy Burrito filling
4 Points per 1/2 cup serving (not including bun/wrap)

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.

Chicken Broccoli Mushroom Casserole

Chicken Broccoli Mushroom Casserole
Ingredients
4 oz uncooked pasta
14 oz fat-free chicken broth
10 oz Campbell’s 98% Fat-Free Cream Of Chicken Soup
2 cup frozen chopped broccoli
4 oz canned mushrooms
10 oz uncooked boneless, skinless chicken breast.

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

wacky wednesday

Good morning all….it’s starting out rather bizzare in that I’ve managed to lose one of the four bolts that came with this video chair I got yesterday and was trying to assemble already!  I could have sworn there were FOUR in the pkg. when I took the boxcutter to it, but now there are three….back to the store to see what the H they want to do about that?  Looked all over and don’t find the missing one, haven’t heard anybody skittering about playing soccer/hockey so don’t think a kitty took it!

Back to cleaning up the floor and getting recycling stuff out…..everybody have a good day….supposed to rain I hear.

JANE

Welcome To The Dirty Martini

Welcome WW Friends.  After a group of us met at the Galleria for lunch last week, the thought of creating a single webpage and blog where we can go, post recipes, food finds, WI celebrations, and many other things popped into my brain.

Well, here it is.  Please register and you will be able to post to this blog.  If you have any questions, please contact me at aimee (at) thestolenolive (dot) net.