Here is the tried (well mostly tried) and most asked for recipes.....There are 2 Sets on this page! The 1st set is 136, the it's followed by the 2nd set to 199. (beware it's long)
Be sure to scroll all the way through! the recipes are after the index!!!
WW friendly Recipes! Collection by Pennyrenae.... Assorted authors!
WW friendly Recipes! Collection 1 by Pennyrenae.... Assorted authors!
Recipe followed by Recipe Number
Breakfast:
Cheese omelet 75
Egg, mushroom, hashbrown casserole 74
Sausage breakfast casserole 126
Waffles 42
Breads:
Cheese biscuits (red lobster style) 44
Hot cross muffins 43
Soups:
1 point soup 85
Baked potato soup 84
Broccoli & cheese soup 72
Broccoli and cheese soup 10
Cauliflower cheese soup 78
Cheese potato soup 83
Cheese vegetable soup 73
Chicken enchilada soup 77
Chicken fiesta soup 94
Mexican cheese soup 82
Velveeta broccoli soup 80
Dips:
7 layer dip 25
Fresh fruit dip 23
Layered fiesta dip 24
Pimiento cheese 1 18
Pimiento cheese 2 19
Salads:
Potato salad 5
Beef:
Beef goulash 55
Burger heaven 53
Pizza casserole 54
Pork:
BBQ pork 117
Ham & cheese pie 47
Chicken:
Bisquick pot pie 46
Chicken a la king 89
Chicken fingers & honey sauce 98
Chicken pot pie 1 45
Chicken rotel casserole 91
Diet coke chicken 6
King’s ranch chicken casserole 93
Lean chicken fried steak and gravy 4
Queen ranch casserole 92
Southern oven fried chicken/tenders 7
Sticky chicken 133
Summer pasta salad with chicken 3
Sweet and sour skillet chicken 99
Misc. Casseroles
Chili dog casserole 132
Shepherds pie 123
Vegetables:
Apple glazed carrots 101
Apples and sweet potatoes 96
Broccoli cheese rice casserole 76
Cheesy potato skins 26
Cheesy potato skins 95
Hashbrown casserole 16
Onion rings 134
Potato brunch casserole 90
Sweet Potatoes 118
Vegetable rice casserole 102
Pasta & Rice:
Chicken casserole 103
Chicken spaghetti 1 87
Chicken spaghetti 2 88
Country captain’s chicken 104
Crisp oven fried chicken 105
Macaroni & cheese 1 70
Macaroni & cheese 2 71
Nacho ordinary mac & chz 79
Sante Fe rice & beans 81
Southern oven fried chicken breast 109
Mexican:
Cheese enchilada 107
Chicken cheese enchilada 86
Mexican casserole 97
Quesadilas 131
Desserts:
Banana split pie 127
Blueberry popcorn 65
Blueberry pound cake 11
Caramel apple salad 9
Caramel corn 1 67
Caramel corn 2 68
Cherry fluff 36
Cherry turnovers 121
Cherry upside down cake 1
Cherry upside down cake 116
Chocolate pie 136
Chocolate trail mix 27
Chocolate yums... 135
Cinnamon caramel corn 57
Cinnamon orange coffee cake 48
Cocoa crispy bars revised 22
Colored popcorn 59
Confetti popcorn 60
Cranberry fluff 32
Dream chocolate pudding 129
Dreamsicle Cake *favorite!* 119
Dreamsicle pudding 130
Easy FF frosting 125
Firecracker mix popcorn 66
Fluffy cherry pineapple rice 39
Green fluff 38
Heavenly heath bar cake 113
Honey bun cake 8
Lemon fluff 33
Low fat flaky apple turnovers 100
Low fat Watergate salad 108
Mandarin orange mousse 14
Marshmallow popcorn 61
Mini cherry cheesecakes 122
No fat chocolate glaze 115
Orange fluff 29
Oreo fluff 30
Oven fried peach pies 124
Peach cobbler 15
Peach shortcake 52
Permission cheese popcorn 58
Pina colada popcorn 69
Pineapple angel food cake 114
Pineapple dream 13
Pineapple right side up cake 20
Pink fluff 31
Pistachio pineapple 40
popcorn macaroons 64
Popcorn toppings 56
Pumpkin bread ww style 41
Pumpkin coffee cake 49
Pumpkin fluff 28
Pumpkin pie with Bisquick 51
Pumpkin spice pancakes 50
Raspberry fluff 37
Red hot fluff 34
Rhubarb fluff pie 35
Snicker doodles 112
Snickers pie 2
Snickers pie 2 110
Snickers pie 3 111
Snickers salad 12
Spiced up popcorn 62
Splenda frosting 120
1. Cherry upside down cake 3 points for 12 of the cake
Oh you'll love this cake, it is one of my favs.
Spread the lite cherry pie filling in the bottom of a 9x13 pan then sprinkle the box of cake mix on top (as evenly as possible) then pour the diet cherry 7up (that is what I use) on top. No mixing required. I use 20 oz of soda. Bake according to package directions! Cool and "flip" cake so that cherrys are on top!
2. Snickers Pie
received this recipe from my sister, she tells me it's only 3 points for one eighth of the pie. I made it and it is so good that I can't believe it's only 3 points! Can anybody confirm this or share how to figure the points for this recipe?
2 cups fat free chocolate yogurt
1 8-oz. tub of fat free cool whip
1 pkg. sugar free, fat free chocolate pudding (dry)
1/3 cup 25% less fat peanut butter
1/4 cup grapenuts
3. Summer Pasta Salad with Chicken 5 servings (2 ½ cups) @ 8 points
12 oz Pasta Twists or corkscrews
2 item(s) cooked, skinless chicken breast(s)
1 cup(s) grapes
15 oz canned mandarin oranges in light syrup
1 cup(s) plain fat-free yogurt
Cook the chicken breasts by simmering for 10 minutes. After taking chicken out to cool, use the same water (plus more if needed) to cook the pasta according to package directions. Drain pasta and rinse with cold water. Cut chicken into bite size pieces. Cut grapes in half. Drain (reserve liquid)mandarin oranges. Mix all ingredients together (except reserved liquid from oranges). Use the mandarin liquid if salad looks too dry. Chill until serving. Makes 5 generous 2 cup servings.
Special Notes : Points may be slightly lower because only a little of the syrup from the mandarin oranges is used.
4. Lean Chicken Fried Steak with Gravy 4 points per serving Servings: 4
4 lean beef round cube steaks -- (3 ounces each)
1/2 cup nonfat buttermilk
1 cup flour -- reserve 1 tbsp
1 tsp salt
1 tsp black pepper -- or Montreal Steak seasoning
2 tbsp oil
2 cups skim milk
Dip steaks into buttermilk to coat all sides. Combine flour, salt, and black pepper. Measure 1 tablespoon and set aside. Dip buttermilk-coated steaks into flour mixture so that flour sticks to all surfaces. Set aside on wax paper for 20 minutes. Heat a nonstick skillet over medium heat with 1 tablespoon oil. (add remaining 1 TBSP oil if needed) When oil is hot, add breaded steaks and cook on each side until golden (5 to 6 minutes). Be careful when turning so that coating does not stick to pan. Remove from pan and keep warm. Combine milk and reserved tablespoon of flour in a jar with tight-fitting lid. Shake well. Stirring constantly, add milk mixture to skillet. Be sure to scrape up any pieces of crust stuck to bottom. This makes great gravy. When all the milk is stirred in, raise heat and bring mixture to a boil. Lower heat and simmer until gravy thickens (about 3 to 5 minutes). Continue stirring and adjust seasoning to taste with salt and pepper. Serve gravy over steaks. Serves 4.
5. Potato Salad YIELD 9--1/2 Cup Servings @ 1 Point per serving
3/4 lb red potatoes, unpeeled
1/2 C each-chopped celery and green bell pepper
1/4 C each-chopped dill pickle; sweet pickle relish; and grated carrot
1 (2oz) jar diced pimiento, drained
1/4 C plain nonfat yogurt
1/4 C reduced fat/calorie mayonnaise
2 TBLS spicy brown mustard
1/8 tsp black pepper and ground red pepper
CUT potatoes into 1-inch cubes; cook in boiling water to cover 8 minutes or until tender. Drain and cool COMBINE potatoes and next 7 ingredients; toss gently. Set aside.
COMBINE yogurt and next 4 ingredients; stir well, and pour over potato mixture. Toss gently; cover and chill. Calories 74
6. Chicken the Diet coke way....
boneless, skinless chicken breasts
1 cup Diet Coke
1 cup Ketchup
Lightly brown chicken breasts in a large pan sprayed with PAM. Add Diet Coke and Ketchup, bring to a boil, turn down heat and simmer for 45 minutes. The sauce turns out the perfect consistency.
7. Southern Oven-Fried Chicken or Chicken Tenders 4 servings POINTS: 5.5
Though buttermilk may sound sinful, it is actually nonfat or low-fat milk
with added bacteria, which produces a slightly sour taste. If you don't have
buttermilk, add 1 tsp of vinegar to 1/2 cup skim milk for this recipe. I use non fat dry milk powder and make my own.
1/2 cup fat-free buttermilk
2-3 drops hot red pepper sauce
1/2 cup cornflakes, crushed
3 tbsp all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds chicken parts, skinned (I use boneless, skinless chicken cut into strips)
4 tsp canola oil
Preheat the oven to 400 degrees; spray a large baking sheet with nonstick
cooking spray. In a large shallow bowl, combine the buttermilk and pepper
sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and
pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture,
coating completely. Place the chicken on the baking sheet; drizzle with the oil.
Bake 30 minutes; turn the chicken over. Bake until cooked through,
15-20 minutes longer.
NOTE: Cornflake crumbs add plenty of crunch and toastiness
without all the fat; nobody will miss the traditional fried-chicken coating!
8. HONEY BUN CAKE Yield: 20 servings WW points: 4 per serving
1 package yellow or white cake mix
4 egg whites
1 cup (8 oz) reduced-fat sour cream
2/3 cup unsweetened applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 1/2 cups confectioners' sugar
2 tablespoons fat-free milk
1 teaspoon vanilla extract
In a mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. Pour half (about 2 1/4 cups) into a 13x9x2 baking pan coated with nonstick cooking spray. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl. Bake at 325 degrees for 35-40 minutes or until a toothpick comes out clean. For glaze, combine confectioners' sugar, milk and vanilla. Drizzle over warm cake. Cool on a wire rack.
9. Caramel Apple Salad servings | 7 estimated POINTS per serving | 4 Serving size 1 cup.
3 cups diced apples (You can use peeled apples or unpeeled)
lemon juice
1 cup dry roasted peanuts
1 cup miniature marshmallows
1 small sugar-free butterscotch instant pudding
1 8 oz can crushed pineapple
1 8 oz container fat free cool whip
Toss diced apples with lemon juice (just enough so the apples don't turn brown). Add peanuts and marshmallows. Mix in separate bowl butterscotch, pineapple, and cool whip. Add to apple mixture. Keep refrigerated until ready to use.
10. broccoli and cheese soup. Servings/20 POINTS per serving/1
2 lbs frozen chopped broccoli
24 oz FF chicken broth
14 oz canned stewed tomatoes
3 cups water
1 small onion
10 oz Light Velveeta cheese
1/2 cup frozen Ore-Ida Potatoes O'Brien
Cook broccoli, broth, tomatoes, water, onion until done about 30 minutes. Put in potatoes for approx 5 min, and then add cheese until melted. Put in gravy mix(I use this just for thickening agent). Eat and enjoy!
11. Blueberry Pound Cake Serves 16 at 4 WW points per slice
1 package yellow cake mix -- (18.5 oz)
1 package fat-free vanilla instant pudding mix -- (3.4 oz)
1/4 cup Splenda
1/4 cup water
3/4 cup applesauce
6 egg whites
8 ounces fat-free cream cheese -- softened and cut up
1 can blueberries -- (16.5 oz) drained
Preheat oven to 350°. Spray a 10" bundt pan with PAM and flour. In a large bow stir together cake mix, pudding mix, and Splenda. Make a well in the center and pour in water, applesauce, egg whites, and softened cream cheese in. Beat on a LOW speed until blended. Stir in blueberries and pour into bundt pan. Bake in preheated oven 50 to 60 minutes. Let cool before slicing..
small pkg SF/FF Instant Vanilla pudding (2 pts)
3 apples of choice (3 pts)
1 cup skim milk (2 pts)
8 oz. Free Cool Whip (8 pts)
5 Snickers, MINI size (5 pts)
Cut the apples into small, bite-size cubes and cut the mini Snickers into either halves or even quarters. Prepare the pudding with the one cup of skim milk and fold it into the cool whip. Gently stir in the Snickers and apples.
*Hope I helped! The real recipes of course call for 4-6 full size Snickers, which I for one can't afford if I want to lose! The mini's are just 1 point a piece, so I figure you could add as many as you can have. I suggested cutting them up into small pieces so you could get that Snickers flavor in almost every bite!
13. PINEAPPLE DREAM
8 OZ FAT FREE VANILLA YOGURT
8 OZ FAT FREE PLAIN YOGURT
8 OZ FAT FREE COOL WHIP
1 SMALL FAT FREE INSTANT VANILLA PUDDING MIX
1 MEDIUM SIZED CAN CRUSHED PINEAPPLE DRAINED
MIX WELL AND SERVE CHILLED
1 CUP = 1 POINT
14. MANDARIN ORANGE MOUSSE (aka CREAMSICLE MOUSSE)
1 box SF orange Jell-O 1 box SF white chocolate pudding
1 can mandarin orange slices (drained) 1 8-oz tub of fat free Cool Whip.
Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup cold water and let it sit for 5 minutes. Using electric beater, beat in pudding
mix until well combined. Fold in drained fruit and Cool Whip. Chill and serve.
4 servings (1 cup each), 2.5 POINTS each
15. PEACH COBBLER6 servings, 2 POINTS each
1 cup self rising flour
1 cup skim milk
1 cup Splenda
1 can peaches in own juice
Butter flavored Pam
Mix first 3, fold in peaches, pour into greased (Pam) dish and then give a
light spray of Pam on top. Bake in 375 degree oven for 30-35 minutes or until
golden brown.
1 small onion
1 cup reduced fat Cheddar cheese
2 Tbsp. margarine
1/2 tsp. pepper
1 32oz package of southern-style hash browns, thawed
16 oz container fat-free sour cream
1 10oz can of reduced fat Cream of Mushroom soup
Spray a baking dish with cooking spray. Combine all ingredients and place in baking dish. Bake
at 350 degrees for 1 hour.
Serving size: 1 cup = 3 POINTS
17.
1 small pkg sugar-free instant pudding, chocolate or white chocolate
1 12oz container Cool Whip Free, thawed
4 reduced-fat Oreo cookies, crushed, reserve some crumbs for the top
Mix the dry pudding with the Cool Whip and crushed Oreo's. Pour into a pan. Sprinkle the top with the reserved Oreo crumbs. Freeze.
6 servings, 3 POINTS each
Someone was worried about buying a whole package of Oreo's just to get 4 cookies. A lot of temptation there. My solution: I buy the Oreo's on my way to work, remove 4 cookies from the package, and leave the rest to be devoured by the work vultures. The package usually lasts about 15 minutes, not long enough for me to be tempted.
18. PIMIENTO CHEESE #1
8 oz. ff Cream Cheese
8 oz. ff grated cheddar cheese
4 oz. pimentos w/ juice
4 T. ff mayonnaise
1 packet sweet & low
Mix together. Makes 8 Sandwiches.
8 servings, 1.5 POINT each (Add points for bread.)
19. PIMIENTO CHEESE #2
1 oz low-fat cheddar cheese
1/2 cup fat-free cottage cheese
1 Tbsp. pimientos
2-3 drops hot sauce
1 tsp skim milk
Mix well. 3 points for whole batch.
1/2 cup unsweetened applesauce
1 8oz can crushed pineapple, drain and reserve juice
1/3 cup skim milk
1/3 cup egg substitute (i.e. Egg Beaters) or 4 egg whites
1/2 tsp vanilla
1 3/4 cups flour
1/3 cup sugar
2 tsp baking powder
1/4 cup brown sugar
Preheat oven to 350. Spray a 9" square pan with cooking spray. Stir together the applesauce, reserved pineapple juice, milk, egg substitute, and vanilla. Combine flour, white sugar and baking powder. Stir wet ingredients into dry ingredients. Spread batter in the pan. Sprinkle the top of the batter with crushed pineapple. Sprinkle brown sugar over the pineapple. Bake for 30 minutes until a toothpick tests clean. Cool 10 minutes. Serve warm.Preheat oven to 350. Spray a 9" square pan with cooking spray. Stir together the applesauce, reserved pineapple juice, milk, egg substitute, and vanilla. Combine flour, white sugar and baking powder. Stir wet ingredients into dry ingredients. Spread batter in the pan. Sprinkle the top of the batter with crushed pineapple. Sprinkle brown sugar over the pineapple. Bake for 30 minutes until a toothpick tests clean. Cool 10 minutes. Serve warm.
Just the cake without the pineapple and topping might make a nice light cake to use for a strawberry shortcake. Try flavoring it with almond extract instead of vanilla.
1 Tbsp. light margarine
1 oz unsweetened chocolate - 1 square
1 (7oz) jar marshmallow crème
1 Tbsp. cocoa
1 tsp. vanilla
6 cups Rice Krispies (not the cocoa ones, the regular ones) (11.5 pt)
Spray a 13x9 inch pan with cooking spray. Melt the margarine and chocolate in a large saucepan over low heat. Add the marshmallow crème, cocoa, and vanilla. Stir until smooth. Remove from heat and add the cereal, stirring until well-coated. Spread the mixture in the pan, pressing down evenly. Let cool 10 minutes and cut into 24 squares.
24 servings, 1 POINT each (may actually be 1.5 points each)
These kept me going during my first weeks OP.
Somebody (sorry, forgot your name!) questioned the points on the first recipe so she revised it to lower the points:
22. COCOA KRISPIE BARS REVISED 24 servings, 1 POINT each
1 Tbsp light margarine 2pt
1 square (little less than an ounce) bakers chocolate 3pt
1.5 cups marshmallow creme 9pt
1.5 tsp vanilla 0pt
1 pkg Swiss Miss light hot cocoa 1pt
6 cups rice crispies
Spray a 13X9 inch pan with cooking spray. Melt margarine and Bakers chocolate in a large saucepan over low heat. Add other ingredients except the cereal and stir until smooth. Add cereal and stir until well coated. Spread into the pan pressing down evenly (covering the mixture with saran wrap makes this easier. Let cool 10 minutes and cut into 24 pieces. If you wait longer it gets hard to cut.
23. Fresh Fruit Dip Serving Size : 32 1 Point Per Serving
8 ounces light cream cheese -- softened
7 ounces marshmallow cream
1/2 cup crushed pineapple in juice -- drained
1 teaspoon orange zest
1/2 teaspoon orange liqueur -- or orange concentrate
1/8 teaspoon ground ginger
Combine all ingredients, stir well. Cover and chill.
24. Layered Fiesta Dip Serving Size : 14 2 Points Per Serving
32 ounces fat-free refried beans – canned
4 ounces chopped green chilies – undrained
2 cups fat-free sour cream
1 envelope taco seasoning mix -- low sodium
2 cups frozen peas – thawed
1/4 cup chopped onion
1 tablespoon lime juice
1/2 teaspoon chili powder
2 cloves garlic – minced
dash hot pepper sauce
1/2 cup reduced fat cheddar cheese
1/2 cup reduced fat Monterey Jack cheese
1 cup chopped tomatoes
1/3 cup sliced green onions
1 package baked tortilla chips
In a bowl, combine beans and chilies; mix well. Spread onto a 12 inch, round serving platter. Combine the sour cream and taco seasoning; spoon and spread evenly over bean mixture. Set aside. In a food processor or blender, combine peas, onion, lime juice, chili powder, garlic and hot pepper sauce; cover and process until smooth. Spread evenly over sour cream layer. Sprinkle with the cheeses, tomatoes and green onions. Serve with chips. "2 Points Per Serving"
16 ounces pinto beans, canned -- drained and rinsed
1 tomato -- chopped
1/2 green pepper -- seeded and chopped
1 cup salsa
1 cup nonfat sour cream
1/4 cup shredded cheddar cheese
4 scallions -- thinly sliced
10 small pitted black olives -- sliced
In a blender or food processor puree the beans,
Spread on a 12" serving platter.
Top the bean mixture with tomato, pepper, and salsa; then put sour cream and cheese;
sprinkle with the scallions and olives.
26. Cheesy Potato Skins Serving Size : 8 2 Points Per Serving
4 Large potatoes
2 tablespoons butter -- melted
1 medium tomato -- chopped
1/2 cup cheese -- colby-jack
1/2 cup fat-free sour cream
5 medium green onion -- sliced
Heat oven to 375º. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle.
Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter. Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted. Top with sour cream; sprinkle with green onions.
27.
2 ounces semisweet chocolate chips
2 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
4 1/2 ounces Cheerios® -- Or toasted oat cereal
1 ounce pecans -- finely chopped
Line large baking sheet with wax paper.
In medium saucepan, over medium heat, combine chocolate, peanut butter, corn syrup and vanilla. Stir until chocolate is melted and smooth. Remove from heat. Add cereal and pecans to saucepan, stirring to coat cereal.
Spread mixture onto prepared baking sheet. Let stand 30 minutes, until completely dry. Break into bite-sized pieces and store in airtight container.
28. Pumpkin Fluff Serves: 4 Points: 2
1 cup canned pumpkin
1 tsp pumpkin pie spice
1 cup skim milk
1 cup FF cool whip
1 package SF FF instant vanilla pudding mix
Mix together pumpkin, spice and milk until well blended. Add pudding mix and beat by hand 2 minutes. Fold in cool whip. Refrigerate.
29. Orange Fluff SERVINGS: 10 (1 cup servings) POINTS: 2 points per serving
1 cup fat-free cottage cheese
8 oz. fat-free cool whip
1 box sugar-free pistachio pudding
1 small can mandarin oranges (drained)
1 20 oz. can crushed pineapple (DO NOT DRAIN)
Mix all ingredients together with your mixer, as this will break up your oranges.. put into containers and chill...
30. Oreo Fluff 6 servings 3 points each
1 small package sugar free instant pudding (chocolate or white chocolate)
1 12 oz fat free Cool Whip
4 reduced fat Oreo's (crushed) reserve some crumbs for top
Mix all, top with reserved crumbs, freeze, You mix the dry pudding powder with the other ingredients, reserving a few Oreo crumbs for garnish
31. Pink Fluff Notes: 4 pts per serving Number of servings: Unknown?
20 Fl Oz Light Cherry Pie Filling
6 Oz Del Monte Crushed Pineapple in Its Own Juice
8 Oz Cool Whip Free Whipped Topping
1 Envelope White-chocolate Fat/sugar Free Pudding
Mix the pudding directly from the envelope with the Cool whip. Empty pineapple w/juice into the cherry pie filling. Combine the cool whip with the pie filling and chill.
32. Cranberry Fluff Points: Unknown Number of servings: Unknown
1/2 tub FF Cool Whip 1 packet SF FF vanilla pudding
1 can lite cranberry "sauce"
Mix Cool Whip with the dry pudding mix. Fold in the cranberry sauce. Chill
33. Lemon Fluff Dessert servings | 12 estimated POINTS per serving | 2
1 box Sugar Free Lemon Jello
1/2 c boiling water
1/3 c Lemonade concentrate (thawed)
1 12oz can FF evaporated milk
1/2 Angel Food Cake
sliced strawberries or whatever is in season
Mix jello and water until jello is dissolved, mix in lemonade and milk. Refrigerate 1-1 ½ hours stirring occasionally until it mounds. Then mix with hand mixer on high speed 5-6 minutes until smooth and "fluffy". In a springform or baking dish break spray with non stick cooking spray and break cake into chunks and layer on bottom of pan, spread jello mixture over top, cover and refrigerate about 4 hours or until firm. Top with strawberries or any fruit in season!
34. Red Hot Candy Fluff Salad Serves 8 3 points per serving
20 ounces crushed pineapple, drained
1/4 cup red hot candies
2 cups mini marshmallows
8 ounces FF Cool Whip
Combine pineapple and candy. Cover and refrigerate for 8 hours. Stir in marshmallows and whipped topping. Cover and refrigerate until serving.
35. Rhubarb Fluff Pie Serves 8 3.5 WW points
4 cups chopped rhubarb
1 cup water
1( 4-serving) package Jell-O sugar-free strawberry gelatin
1( 4-serving) package Jell-O sugar-free vanilla cook-and-serve pudding mix
1 1/2 cups Cool Whip Lite
1 (6-ounce) Keebler graham-cracker piecrust
In a medium saucepan, combine rhubarb, water, dry gelatin, and dry pudding mix. Bring mixture to a boil, stirring often. Lower heat and simmer until rhubarb is soft, about 10 minutes, stirring often. Remove from heat. Let cool until almost set; then whip until thick with electric mixer. Fold in Cool Whip Lite.
Pour mixture into piecrust. Refrigerate for at least 2 hours before serving.
Each serving contains 171 calories, 7 grams fat, 2 grams fiber
36. Cherry Fluff servings | 10 estimated POINTS per serving | 2
20 oz of Cherry Pie Filling (no sugar added)
8 oz can of crushed pineapple(in its own juice)drained
1/2 of 14 oz can of fat free sweetened condensed milk
8 oz of fat free cool whip
Mix first three ingredients. Fold in cool whip. Refrigerate 1 serving is very full half cup
37. Raspberry Fluff servings | 10 estimated POINTS per serving | 1
1 12 oz. container Cool Whip Free
1 20 oz. can crushed pineapple, drained
1 21 oz. can raspberry pie filling
Mix all ingredients together. Chill.
38. Green Fluff about 2 points per cup.
1 package sugar free instant pistachio pudding mix
1 large can crushed pineapple, WITH juice
1 8-oz. tub cool-whip lite
beat together with a mixer the dry pudding mixes and the can of crushed pineapple INCLUDING the juice. With a rubber spatula, fold in the tub of cool whip. Refrigerate and serve. Variation: Dish into a graham cracker crust and freeze. Thaw about 20 minutes and serve.
39. Fluffy Cherry Pineapple Rice Dessert servings 10 POINTS 1 SERVING SIZE: 1/2 CUP
1 package sugar-free cherry gelatin -- 3 oz. (or any flavor)
1 cup boiling water
1 can pineapple chunks in light syrup -- unsweetened, 16 oz.
1 1/2 cups rice, cooked -- hot
1 cup fat free whipped topping
In bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice; set pineapple aside. Add juice to gelatin; stir in rice. Chill until mixture begins to thicken. Fold in whipped topping & pineapple. Chill for 1 hour.
40. Pistachio Pineapple Dessert servings 5 POINTS per serving 3
1 15 oz. can crushed pineapple
1 pkg. pistachio instant pudding
1 8 oz. fat-free cool whip
Mix can of undrained crushed pineapple with pudding mix and then whisk in the coolwhip. How easy if that? Divide into 5 dessert cups. If you use sugar-free pudding, it's even less points.
41. Pumkin bread WW style
1 carrot cake mix
1 can of pure pumpkin (libbys is what I used)
3/4 cup of eggbeaters or 5 egg whites
1 cup apple cider
1 tsp each nutmeg, cinammon and ground cloves.
mix altogether, bake at 350 for 30-35 mins in a 13x9 pan. 12 servings 4 pts a serving.
42. Waffles 12 waffles @ 1 point each
2 cups reduced fat Bisquick baking mix
1 1/2 cups of seltzer water
2 egg whites
Mix together. Let stand a couple of minutes - to let the seltzer settle. Follow user guidelines for your waffle iron ... be sure to spray with non-stick spray to prevent sticking.
43. Hot Cross Muffins servings 18 POINTS per serving | 3
3 cups reduced fat Bisquick ( 27 pts)
1 cup golden raisins ( 8 pts)
1/2 cup Splenda (0 pts) 2 tsp. brown sugar (1 pt)
3/4 cup fat free milk ( 2 pts) 6 tbsp. Blue Bonnet RF margarine ( 6 pts)
1 tsp. grated lemon peel (0 pts) 1/2 tsp. baking soda (0 pts)
1/2 tsp. ground nutmeg (0 pts) 1/2 tsp. ground cinnamon (0 pts)
1/2 cup Egg Beaters ( 2 pts)
Frosting:
3/4 cup confectioner's sugar ( 8 pts)
2 tsp. fat free milk (0 pts)
1/4 tsp. vanilla (0 pts)
Heat oven to 400. Grease bottom only of muffin cups with Pam or use paper liners. Stir all ingredients together except frosting. Fill cups evenly and bake for 15-18 minutes until golden brown. Cool for at least 5 minutes. Frost and serve warm. To make frosting: mix ingredients together and pipe cross on top of muffin using decorator bag and stem tip.
15 muffins: 3.5 pts 18 muffins: 3 pts.
44. Red Lobster Cheese Biscuits
2 cups Reduced Fat Bisquick
3/4 cup fat-free Buttermilk
1 cup Healthy Choice fat-free Cheddar Cheese
Topping
2 tbs fat-free Margarine (I use Fleischmann's)
1/4 tsp Parsley Flakes
1 tsp Garlic Powder
Mix the ingredients together and either divide into 12 muffin tins, sprayed with cooking spray or make 12 drop biscuits on a pan, sprayed with cooking spray. Bake at 400 degrees for 18-20 minutes. Check them at about 16 minutes, as I almost burnt mine. Melt topping ingredients in microwave and brush on biscuits immediately after removing them from the oven. One Serving (one biscuit) - 2 Points
1 cup Reduced Fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute (or 3 egg whites)
2 cups frozen mixed veggies, thawed
Optional: I usually throw in a jar of sliced mushrooms
2 cups cooked, chopped white chicken meat
2 cans fat-free Cream of Mushroom soup
Preheat oven to 400. Spray a casserole dish with cooking spray. Mix together veggies, chicken, and soup. Pour into casserole dish. In another bowl, mix Bisquick, milk, and egg. Pour over the top of the chicken mixture. Bake for about 30 minutes or until the crust is golden.
46. Bisquick Chicken Pot Pie #2 24 total points 4 servings = 6 points each
1-cup cut-up cooked chicken
mixture of fresh veggies, cooked-almost-done (5 or more cups)
(broccoli, cauliflower, onions, celery, carrots… etc.)
1 can (10 3/4 oz) 98% fat free cream of broccoli soup
1 can (10 3/4 ounces) 98% fat-free cream of chicken soup
1 cup Reduced Fat Bisquick
1/2 cup fat-free (skim) milk
1 egg
Heat oven to 400'. Mix chicken, vegetables and soup in ungreased 2-quart casserole. Stir remaining ingredients with fork until blended. Pour into casserole. Bake uncovered about 30 minutes or until golden brown. 6 servings. (I broiled it for about 2 minutes at the end to brown the crust.)
47. Ham & Cheese Pie servings 4 POINTS per serving 4
1 ½ cups cooked lean ham, cubed
4 oz. 2% cheddar cheese, shredded (or may use Swiss cheese)
1/4 cups onion, diced
½ cup Reduced Fat Bisquick baking mix
1/8 t. pepper
½ c. Egg Beaters
1 c. skim milk
Heat oven to 400 degrees. Grease 9" pie plate. Sprinkle ham, cheese and onions in pie plate. Stir Bisquick, milk, salt, pepper and eggs until blended. Pour into pie plate. Bake 35 - 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
1 ½ cup Bisquick reduced fat baking mix
½ cup pourable sugar twin or Splenda
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon apple pie spice
1 cup unsweetened orange juice
½ cup non fat sour cream
6 Tablespoons orange marmalade spreadable fruit
Preheat oven to 375 degrees. Spray an 8 by 8 inch baking dish with butter-flavored cooking spray. In a large bowl, combine baking mix, sugar twin, baking powder, baking soda, and apple pie spice. Add orange juice and sour cream. Mix just until combined. Evenly spread batter into prepared baking dish. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out
clean. Place baking dish on wire rack. Dot top with orange marmalade and spread evenly with a
knife. Let set for at least 15 minutes. Cut into 8 servings.
49.Pumpkin Coffee Cake servings 8 POINTS per serving 4
3/4 cup canned pumpkin
1/4 cup Egg Beaters
3 tbsp water
1/4 cup sugar
1 1/2 cups Bisquick reduced-fat baking mix
1 tsp pumpkin pie spice
1/4 cup raisins
1/4 cup brown sugar
1 tsp ground cinnamon
2 tbsp Bisquick reduced-fat baking mix
1 tbsp butter
1/4 cup chopped walnuts
Preheat oven to 375. Spray a 9", deep-dish pie plate or a 9x9x2" glass pan with nonstick cooking spray. Mix pumpkin, egg beaters, and water. Set aside. Combine sugar, 1 ½ c. Bisquick, and pie spice. Add to wet ingredients. Coarsely chop raisins. Fold into Bisquick mixture. Spread in sprayed pan. For topping, combine brown sugar, cinnamon, 2 TBSP Bisquick, butter, and finely chopped walnuts until they resemble coarse crumbs. Sprinkle over top of cake. Bake 30 min. on 375 or until a knife inserted in the center of the cake comes out clean. For a special touch, when spreading batter in pan, spread ½ the batter first, top with a light sprinkling of cinnamon sugar, and then spread the rest of the batter over it. Proceed as usual
½ c. canned pumpkin – 0 1 egg white
1/3 c. reduced fat Bisquick - 3 pts. 2 T. millers bran - 0
1 t. corn oil - 1 pt. 2 packets Splenda
1/4 t. cinnamon 1/8 t. ginger
1/8 t. cloves pinch salt
1/3 c. water
Stir all together until smooth. Mixture will be thick. Drop by heaping tablespoons onto hot skillet sprayed with Pam and spread slightly with back of spoon. Makes approx 9 pancakes.
Apple Topping 1 serving; 1 point
Peel and dice a tart cooking apple such as Granny Smith. Place in microwave save dish, stir in a packet of Splenda, 1 t. molasses and a dash of cinnamon. Cook on high til apples are tender. (you can, of course, cook this in a saucepan on the stove. add a little water (1 or 2 teaspoons)
51. Pumpkin Pie with Bisquick
Vegetable Cooking Spray
12 oz canned evaporated skim milk
1 egg at room temperature
2 egg whites
½ c. Reduced Fat Bisquick
3/4 c. Splenda
2 tsp. pumpkin pie spice
2 tsp. vanilla extract
16 oz. (2 cups) canned solid pack pumpkin puree
Optional: Fat Free Cool Whip
Heat oven 350 degrees Coat a 9 or 10 inch deep dish pie pan with cooking spray. Place all ingredients except the pumpkin puree and whipped topping in an electric blender, blend for 20 seconds. Add the pumpkin puree and blend another 20 seconds. Pour the mixture into the pie dish and bake about 45 minutes or until the center is puffed and the tip of a knife inserted in center comes out clean. Place the pie on a wire rack to cool.
Serves 8 Per serving: Calories 133 Fat 1.4 g Fiber 0.2 g 3 pts
2 cups reduced-fat buttermilk baking mix
½ cup sugar 2 tsp. grated orange zest
2/3 cup low-fat (1%) milk 6 peaches, sliced
1 cup raspberries 2 tbsp. orange juice
2 tbsp. strawberry preserves
1 cup thawed frozen light nondairy whipped topping
Preheat oven to 425ºF (220ºC). Spray a 9-inch (23 cm) round cake pan with nonstick cooking spray. In a large bowl, combine the baking mix, 3 tbsp. of the sugar and the orange zest.
Add the milk and stir with a fork until a soft dough forms. Transfer to the pan and press flat with floured fingers. Sprinkle with 1 tbsp. of the sugar. Bake until a toothpick inserted in the center comes out clean, about 15 minutes.
Cool in the pan on a rack for 5 minutes. Remove from the pan and cool completely, top-side up. In a large bowl, combine the peaches, raspberries, orange juice, preserves and the remaining 1/4-cup of the sugar. Let stand 30 minutes. With a serrated knife, split the shortcake in half horizontally. Place the bottom, cut-side up, on a serving plate and spread with the whipped topping. Top with two-thirds of the fruit mixture.
8.Place the top of the cake, cut-side down, on the fruit. Cut into wedges to serve, spooning on the remaining fruit.
53. Burger Heaven Casserole (5 Points)
16 oz. extra lean gr. beef (or turkey)
2 cups sliced raw potatoes
1 & ½ cups sliced carrots (I used frozen)
1 cup chopped celery
½ cup chopped onion
1 cup frozen peas -thawed
1 cup frozen whole kernel corn - thawed
1 10 oz. can healthy Request Tomato Soup
½ cup water
1 tsp. dried parsley flakes
1 can mushrooms
Salt and Pepper
In large skillet brown meat, onion & celery mixture and mushrooms. In slow cooker container - sprayed with butter flavored spray combine meat mixture, potatoes, carrots, peas, and corn. stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.
6 - 1 cup servings WW -- 5 points
4 cups uncooked wagon wheel pasta
½ pound extra lean ground beef (I used 91% lean)
1/4 cup sliced ripe olives (black olives)
4 oz. jar mushroom pieces and stems, drained
26-28 oz FF tomato pasta sauce (I used Classico Tom and Basil)
1 cup shredded RF mozzarella cheese
Instructions :
Heat oven to 350
Cook and drain pasta
Brown beef and drain
Mix pasta, beef, and remaining ingredients (except cheese) in 2 1/2 quart casserole dish (believe me it takes up the whole dish)
Cover and bake about 30 minutes
Sprinkle with cheese
Cover and let stand about 5 minutes
Special Notes
This is really really good. This dish makes a ton of food, serve with a salad and you can have diner for four easily. I got this out of a Betty Crocker Eat and Lose Weight Cookbook.
55. Beef Goulash 8 Servings 6.5 Points Per Serving
1 1/2 pounds ground beef
1 medium onion, chopped
1 stalk celery, sliced
1 (16-ounce) can stewed tomatoes
1 small can diced tomatoes
2 cups water (1 tomato can)
1 (7-ounce) package uncooked elbow macaroni (1 1/2 cups)
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
garlic powder
Cook and stir ground beef, onion and celery in 4-quart Dutch oven until beef is brown; drain. Stir in remaining ingredients. Cook on low until all of the moisture is gone and the macaroni is soft.
Molly McButter
Molly McButter FF Cheese Flavor Sprinkles
Green Tabasco Sauce Splenda w/cinnamon & nutmeg
ICBINB Spray Lowry's season salt
Parmesan cheese, grated
Butterbuds - (tastes like movie theatre popcorn!)
Fat free Pam butter flavored cooking spray
chili powder
parmesan cheese, ICBINB spray, and garlic power
97% ff ranch dressing powder
lemon pepper
Mr. Paulson's Hot & Spicy Grind (dried chilies, salt, coriander & garlic; grind it yourself)
ICBNB...season salt, red pepper powder or garlic salt
I like to use toppings purchased from the popcorn store inside of malls (in
ICBINB and a little FF jello powder
I spray it with a little Pam and then add Garlic Salt or Emeril's Bayou Blast Cajun seasoning
57. Cinnamon Caramel Corn servings | 4 estimated POINTS per serving | 2
8 cups air-popped popcorn
2 tablespoons honey
4 teaspoons lower fat margarine
1/4 teaspoon ground cinnamon
cooking spray
Preheat oven to 350. Spray jelly roll pan with cooking spray. Place popcorn in large bowl. Stir honey, margarine and cinnamon in small saucepan over low heat until margarine is melted and it is smooth. Toss with spoon to coat evenly. Pour onto prepared pan; bake 12-14 minutes or until coating is golden brown and appears crackled, stirring twice. Let popcorn cool 5 minutes.
As popcorn cools, coating becomes crisp. If not crisp enough, or if popcorn soften upon standing, return to oven and cook 5 - 8 more minutes.
58. Parmesan Cheese Popcorn
Spray 8 cups of air-popped popcorn with fat free butter spray to coat.
Sprinkle 2 tablespoons of finely grated parmesan cheese, 1/8 tsp. black pepper, and ½ tsp. dried oregano.
Gently toss to coat.
59. Colored Popcorn servings | 12 estimated POINTS per serving | 2
12 cups popped 94% fat free butter flavor microwave popcorn.
14 ounce can fat free sweetened condensed milk
1 small package sugar free raspberry flavored jello (powder)
preheat oven to 300. line large shallow roasting pan with heavy foil, extending foil over edges of pan. butter foil, remove all unpopped kernels from popped popcorn. pour popcorn into prepared pan. keep warm in oven.
in med. sized saucepan, combine condensed milk, and dry gelatin, heat and stir over medium heat until mixture is slightly thickened and bubbly,4-5 minutes.
pour milk mixture over popcorn; with long handled wooden spoon. stir gently to coat.
bake 20 minutes, stirring every 5 minutes. carefully turn out unto large piece of lightly buttered foil. Cool break into pieces or clusters. store loosely covered at room temperature. this makes about 16 cups and yields 1 ½ cups per serving.
60. Confetti Popcorn servings | 1 estimated POINTS per serving | 4
94% FF popcorn (butter or no butter, same points)
3/4c. Fruity pebbles cereal
pop corn in microwave. When done and still hot, add fruity pebbles and shake bag
this is a great, BIG salty sweet snack for few points....and VERY filling
61. Marshmallow Popcorn servings 12 POINTS per serving 1
1 package popped 94% fat-free butter flavor microwave popcorn
7 ounces marshmallow cream -- jar
Heat oven to 350. Place popcorn in large bowl. Spray cookie sheet with nonstick spray. Place marshmallow creme in medium bowl. Microwave uncovered on high about 2 minutes, stir every minute, til melted. Pour over popcorn. Toss til coated evenly; spread on cookie sheet. Bake 10 minutes, stirring every 5 minutes, until marshmallow coating turns golden brown. Spread on waxed paper to cool. Store loosely covered.
62. Spiced Up Popcorn servings | 1 estimated POINTS per serving | 1
1 bag of high-fiber, low-fat popcorn
I Can't believe its not butter spray
Hot sauce, such as
garlic powder
salt
dump popped popcorn in large bowl, spray generously with butter spray, dash on hot sauce, garlic, and salt to taste This is a great idea if you're looking for a generous low point snack with lots of taste - also works well to combat chicken wing cravings - look for a one point bag of popcorn like Jolly Time or America's Best 94% Fat Free
63.
24 cups popped 94% fat-free butter flavor microwave popcorn -- 4, bags
6 cups bugles? nacho cheese flavor snacks 2 cups pretzel sticks
2 tablespoons lower fat margarine 1 teaspoon chili powder
1/2 teaspoon cumin – ground 1/4 cup fat-free Parmesan cheese -- grated
Heat oven to 300. Divide popcorn, corn snacks, & pretzels between to gallon plastic storage bags. Mix margarine, chili powder, cumin & garlic powder; pour over mixture in bags. Seal bags; shake to coat. Pout mixture on 2 ungreased pans 13 X 9 X 2. Bake 10 minutes; cool. Store in airtight container.
64. Popcorn Macaroons servings | 40 estimated POINTS per serving | 1
1 bag 94% fat-free butter microwave popcorn 5 large egg whites
1/4 teaspoon salt 1/2 teaspoon cream of tartar
1 1/2 cups confectioner's sugar – sifted 1 teaspoon vanilla extract
1 teaspoon almond extract 2 cups coconut flakes -- lightly toasted
1 cup almonds -- finely chopped & toasted
Line 2 large cookie sheets with foil; spray foil with nonstick spray & flour. Cook popcorn according to directions. Let cool. Place popcorn in batches in food processor & coarsely chop (makes 6 cups). In lg. bowl, at high speed beat egg whites & salt til foamy. Add tartar & beat til soft peaks form. Gradually add sugar; continue to beat til whites are firm with glossy peaks. Beat in extracts. Fold in popcorn, coconut & almonds. Drop by heaping tablespoonfuls, placing 1 inch apart on cookie sheets. Bake 45-50 minutes til lightly browned. Remove from foil. Cool on wire rack. Store in airtight
65. Blueberry Popcorn Bars 16 bars @ 3 points each
1 (3.5-oz.) pkg. (1/2 to 2/3 cup) dried blueberries
1 (2.85-oz.) pkg. natural flavor low-fat microwave popcorn, prepared as directed on package, or 10 cups air-popped popcorn
1 (10 1/2 -oz.) pkg. miniature marshmallows
1/2 cup white vanilla chips
1 tablespoon margarine or butter
Spray 13x9-inch pan and large bowl with nonstick cooking spray. In sprayed large bowl, combine dried blueberries and popcorn; mix well. Set aside. In medium microwave-safe bowl, combine marshmallows, vanilla chips and margarine. Microwave on HIGH for 1 minute. Stir; microwave on HIGH for an additional 1 to 3 minutes or until all marshmallows and chips can be stirred smooth, stirring occasionally. Add marshmallow mixture to popcorn mixture; mix until evenly coated. (Mixture will be sticky.) Spray hands or large rubber scraper with nonstick cooking spray. With sprayed hands, press popcorn mixture in sprayed pan. Place in freezer for 10 minutes or until set. Cut into bars with serrated knife. Store in tightly covered container or wrap individually in plastic wrap for easy packing. TIP: If desired, marshmallows, vanilla chips and margarine can be melted over medium heat, stirring constantly until smooth.
66. Firecracker Mix Number of Servings: 25 cups
1/4 cup Worcestershire
4 tablespoons margarine or butter (½ stick)
2 tablespoons brown sugar
1 1/2 teaspoons salt
1/2 to 1 teaspoon ground red pepper (cayenne)
12 cups popped corn (about 1/3 to 1/2 cup unpopped)
1 package (12 ounces) oven-toasted corn cereal squares
1 package (8 to 10 ounces) thin pretzel sticks
Preheat oven to 300 degrees F. In 1-quart saucepan, stir Worcestershire, margarine or butter, brown sugar, salt, and ground red pepper over low heat until margarine or butter melts. Place half each of popped corn, cereal, and pretzels in large roasting pan (17 by 11 ½ inches); toss with half of Worcestershire mixture. Bake popcorn mixture 30 minutes, stirring once halfway through baking. Cool mixture in very large bowl or on counter covered with waxed paper. Repeat with remaining ingredients.
67. Caramel Corn servings 14 POINTS per serving 2
1 (3-oz) pkg reduced fat microwave popcorn like Redenbacher's Smart Pop
2/3 C firmly packed brown sugar
1/4 C plus 2 T reduced-cal. margarine
1/4 C plus 2 T maple syrup
1 t vanilla extract
1/4 t baking soda
Cooking Spray
1. Cook popcorn according to package directions. Place popped corn in a large bowl; set aside. 2. Combine sugar, margarine, syrup in a 2 qt saucepan; place over med. heat. Bring to a boil, stirring constantly. Cook 5 minutes, without stirring, or until candy thermometer registers 250 degrees. Remove from heat, and stir in vanilla and baking soda. 3. Pour syrup mixture over popcorn; stir until evenly coated. 4. Spread mixture onto 2 jelly-roll pans lined with aluminum foil, coated with cooking spray. Yield: 14 (1 cup) servings 2 pts a serving Bake @ 250 degrees for 20 to 25 minutes or until mixture is crisp. Cool in pans on wire racks, break into small pieces. Store in an airtight container.
68. Caramel Corn #2 servings 4 POINTS per serving 3
12 cup air-popped white popcorn 2 Tbsp dark corn syrup
2 Tbsp brown sugar 1 Tbsp butter
1/4 tsp table salt 1/4 tsp baking soda
Put popcorn in large bowl. In 1 quart bowl, mix other ingredients. Microwave on high for approx. 2 ½ minutes, stirring every 30 seconds. When done, mix in baking soda, quickly pour mixture over the popcorn and stir to cover. Spread on wax paper or a cookie sheet or two with cooking spray on it and let harden...if you can wait that long.
69. Pina Colada Popcorn
Spray warm popped popcorn with a mixture of ½ tea ICBINB, drops each of coconut and rum baking extracts.
Bake in oven to dry a bit. When ready to eat, add pieces of dried pineapple (not the candied type) and a sprinkle of toasted coconut.
Save an empty ICBINB bottle - it comes in handy to spray these flavored popcorn.
You'll add points, but if you want a glazed finish to your popcorn, melt a few marshmallows and toss with the sprayed popcorn. Let it dry a bit, then add the pineapple and coconut.
70. Macaroni and Cheese
(4 big servings at 6.5 pts. each) RECHECKED AND CORRECTED thanks for the note!
8 oz. macaroni - cooked
1 tbls butter - melt over med/low, add
1 small chopped onion - saute and add
1 tbls flour - whisk lightly and add
1 can fat free chicken broth - whisk and add
1/2 can cheddar cheese soup (do not dilute)
4 oz. velveeta light
salt and pepper to taste (watch out if you don't use low sodium chicken broth)
1 tsp mustard powder
When cheese sauce is creamy, pour over cooked noodles and bake at 350 degrees for 30 minutes.
71. Macaroni & Cheese #2
1 Cup dry Macaroni,
1 Tablespoon Butter Buds,
2 Tablespoons Hot Water,
1 Tablespoon Flour,
1 1/2 Cup Skim Milk,
4 Ounces Velveeta Light, cubed,
Salt & Pepper to Taste
1. Boil macaroni according to package instructions.
2. Prepare sauce: In a small cup, mix Butter Buds with Hot Water then pour into a small non-stick pan. Stir in Flour and add a couple of tablespoons of the Skim Milk. Heat over medium heat stirring constantly. Gradually add the rest of the Skim Milk and bring to a slow boil still stirring constantly. Add the Velveeta cubes and stir until melted.
3. Spray a casserole with non-stick spray combine macaroni and cheese sauce. Stir and Bake at 350 degrees for about 30 minutes
72. Broccoli & Cheese Soup 6 servings 1 1/3 cups 4 points/serving
Cooking spray 1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, sodium chicken broth
1 (16 oz.) package broccoli florets
2 1/2 cups 2% milk 1/3 cup all-purpose flour
1/4 tsp. black pepper
8 oz. light processed cheese, cubed (such as Velveeta Light)
1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion & garlic; saute 3 minutes or until tender. Add broth & broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. 2. Combine milk & four, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. 3. Place 1/3 of the soup in a blender or food processor, & process until smooth. Return pureed soup mixture to pan. Yield: (serving size:).
73. Cheesy Vegetable Soup servings 10 POINTS per serving 1
Ingredients
2 lbs. frozen vegetables -
3 cans fat free chicken broth (or 32-oz paper pkg.)
1 can Rotel brand tomatoes (tomatoes w/chilies and onions)
10 oz. light velveeta cheese
Put first 3 ingredients in a pot and bring to a boil. Let simmer for 45 minutes. Add the cheese. When cheese is melted your ready to eat.
74. Egg, Mushroom, Hashbrown Tortilla
servings | 1
estimated POINTS per serving | 5
1 egg
1 med. FF flour tortilla
1 oz. Velveeta light
1/3 c. button mushrooms
1/4 c. frozen hashbrown potatoes
2 tsp. mild Taco Bell taco sauce
Spray pan with Pam. Saute hashbrown and mushrooms. Beat egg and add to sauteed veggies. Cook until done. Remove from heat. Put Velveeta on top of mixture and let melt. Heat tortilla in microwave. Put egg mixture on tortilla and top with taco sauce.
1/2 c. Egg Beaters fresh ground pepper
1 oz. Velveeta light Butter-flavored Pam
Heat an 8" non-stick skillet to a medium temperature. Spray with Pam. Pour in Egg Beaters. Sprinkle with pepper. As the eggs cook, lift edges and let uncooked egg run under. When almost done, flip over. Remove from heat. Thinly slice Velveeta over half the omelet. By now the omelet is done, so flip the un-cheesed half over the cheesed-half. Serve right away. Do not let the Velveeta melt all the way (otherwise it just gets watery). **Variations: Once pan is hot and Pam'd, add whatever 0 point veggies you like. Cook them until they're as you like. Then add eggs and cook as above. Some good veggies: spinach, onions, green peppers, mushrooms, etc.
76. Broccoli, Cheese & Rice Casserole 4 servings 6 points each
1 Cup Uncooked normal Rice - pre-cook a bit and drain
1/2 Cup Chopped Onion
1/4 Cup Fat Free Milk
4 oz. Velveeta Light is good
8 cups chopped fresh Broccoli
1 (10 oz.) Can Reduced Fat Cream of Mushroom or Cream Of Chicken soup
Preheat oven to 350. Combine all ingredients in a large bowl. Stir well. Bake for 45 minutes.
77. Chicken Enchilada Soup servings | 6 estimated POINTS per serving | 6
1 pound boneless/skinless chicken breast
1 clove garlic, pressed
1/2 cup diced onion
4 cups FF Chicken Broth
3 cups water
1 can enchilada sauce
10 oz Kraft Velveeta Light Reduced-Fat Pasteurize Process Cheese
1 tsp table salt
1 tsp chili powder
1 cup polenta
1 can kidney beans, drained
Boil chicken breast and set aside. Saute onions and garlic over medium heat for about 2 minutes, or until onions begin to become translucent. Add Chicken broth. Combine polenta with 2 cups of water in a medium bowl and whisk until blended. Add to pot with onions, garlic, and broth. Add remaining water, enchilada sauce, kidney beans and spices to pot and bring mixture to a boil Shred chicken into small, bite-sized pieces and add it to the pot. Reduce heat and simmer soup for 30 - 40 minutes or until thick. Add cheese right at the end, mix until melt, and serve.
1 can fat free chicken broth (or 2 cups home made)
1 pound cleaned and broken up cauliflower florets (this was about half a head)
1 c. (combined, about half and half) rough chopped onion & carrot
1/4 t. olive oil
3 oz. Velveeta light
salt and pepper to taste
Saute onion and carrot in a Pam sprayed pan, in the 1/4. t. olive oil, on medium high to high heat. When soft and onion is golden, add cauliflower and broth. Simmer til all veggies are soft. Put veggies in food processor with the cheese and most of the broth (careful, you don't want your processor bowl to over flow!) and puree til smooth. Makes approx. 4 c. and the points for the whole thing is just 4! You COULD eat it all, if you were starving!
79. Nacho Ordinary Macaroni and Cheese
8 (2/3 cup) servings
3 points per serving
1(8oz) package of uncooked large elbow macaroni
5 oz light Velveeta cheese cubed
1 tsp taco seasoning
1/2 -cup salsa
1/3 cup thinly sliced green onions (optional)
Cook macaroni in boiling water for 9 minutes. Drain and return to pan. Add cheese and taco seasoning, stirring until the cheese melts. Stir in salsa. Sprinkle with green onions, if desired.
80. Velveeta Broccoli Soup approx. 6 cups of soup at 1 pt. per cup.
2 c. finely chopped broccoli 2 cans of chicken broth
1 garlic clove, minced 1 can diced tomatoes w/juice
1/2 small can green chilies 6 oz of the Velveeta light, cubed
Cook broccoli until tender, drain. Add broth, garlic, tomatoes and chilies. Bring to a simmer. Lower temperature and add Velveeta.
81.
2 Cups Cooked Rice 2 Cups Frozen Corn
16 oz. can Pinto Beans 1 can diced Rotel brand
4 oz. Velveeta Lite
In Crock-pot, add cooked rice, then add corn ( I cooked my corn in microwave just before adding it in), Pinto beans, rotel ( I chopped mine up in the blender first), then chunk up cheese. Cook on low until all cheese is melted and the mixture is thoroughly heated. Enjoy!
45 oz 99% fat-free chicken broth
1 bag frozen chopped broccoli
1 can low-sodium black beans
1 can cream-style white corn
1 can tomatoes with green chilies (Rotel)
canned jalapeno peppers, to taste
18 oz Kraft Velveeta Light Reduced- Fat Cheese
Put all of the broth in a large pot on medium heat. Add the broccoli, boil, then simmer about 30 minutes 'til broccoli is soft enough to mash with a fork. Mash up some of the bigger pieces. Add all of the other ingredients, except the cheese. (Drain and rinse the beans, drain most of the liquid from the tomatoes). Simmer for about 15 minutes, stirring occasionally. Add cheese slowly, in pieces, until melted. Do not allow to boil.
83. Cheese Potato Soup servings | 20 estimated POINTS per serving | 2
8 Cups Water 4 Cubes Chicken Bullion
2 lbs. Red Potatoes-cubed 1 1/2 Cup Onion-diced
1 1/2 Cup Carrots-diced 1 1/2 Cup Celery-diced
1/2 Small Cabbage-diced
1 LB Lite Velveeta Cheese-cubed
*optional - 1 Jalapeno Pepper-seed and diced
In large pot, simmer all except cheese for 30 minutes - or until potatoes are tender. Add 1 LB Light Velveeta - cubed.
1 1/2 Cup = 2 Pts.
84. Baked Potato Soup servings 6 (1 1/2 c. each). POINTS per serving 4
2 large baking potatoes (about 1 1/2lbs)
1/3 c. flour
4 c. skim milk
1/2 t. pepper
1/4 t. salt
4 oz. Velveeta Light
1/2 c. fat-free sour cream
1. Preheat oven to 400 degrees.
2. Bake potatoes at 400 degrees for 1 hour or till done. Let cool slightly. (You can also bake in microwave). Cut each potato in half lengthwise. Scoop out pulp. Discard skin.
3. Place flour in large saucepan. Gradually add milk, stirring w/ whisk till blended. Add potato pulp, pepper and salt. Cook over medium heat till thick and bubbly, stirring frequently. Add cheese, stirring till cheese melts. Remove from heat. Stir in sour cream.
3 cans Fat Free Chicken Broth
2 cans Diced Tomatoes
0 point veggie(s) of your choice
10oz Velveeta Light, cubed
seasoning to taste (I use basil, oregano, thyme, hot sauce)
Cook veggie(s) in chicken broth for about 15 minutes, add tomatoes and velveeta, simmer for about 10 minutes or until cheese is melted. Stir often.
Variations - My favorite veggie combination is spinach, zucchini and a bit of broccoli. It is WONDERFUL and very filling.
86. Chicken and Cheese Enchiladas servings 4 POINTS per serving 6
8 medium corn tortillas 8 oz. cooked, shredded light meat chicken
6 oz. Velveeta Light, shredded 1/2 cup chopped onions
4 oz. can chopped, peeled green chilies 1 cup enchilada sauce
Saute onions and undrained green chilies until onions are soft and liquid has evaporated. Combine shredded chicken, shredded Velveeta Light, onions, and chilies. Divide into 8 equal portions. Soften corn tortillas in microwave according to package directions. Place one portion of chicken mixture in the center of each tortilla, roll up (secure with toothpick if necessary), and place in an 11 x 8 casserole. Cover with enchilada sauce and bake in a preheated 350 degree oven for thirty minutes.
87. Chicken Spaghetti 6 servings - 5 pts per serving
8 oz cooked chicken
3 c. angel hair pasta
3 oz. Mexican Velveeta (cubed & melted)
1 can 98% fat free cream of mushroom soup
1/2 c. chopped onion
1/2 c. chopped bell pepper
Mix all ingredients. Pour into a greased baking dish and heat thoroughly. Options: add a can of Rotel tomatoes.
88. Chicken Spaghetti #2 4 servings at 4 points a piece
1/4 cup chopped onions
1/4 cup chopped bell pepper
2 t. oil
Saute above ingredients. Add 1 cup boiling water mixed with 1 pkg. ranch mix
Add 4 oz. can sliced mushrooms, 1 can rotel brand tomatoes, 8 oz. cooked, chopped chicken breast and 3 oz. velveeta Heat 5 minutes to let cheese melt. Mix well. Layer mixture with 2 cups of spaghetti in a 8x8 sprayed dish. bake 25 minutes at 400.
89. Chicken a la King servings 8 POINTS per serving 7
8 oz wide egg noodles 1 can reduced fat cream of chicken soup
2/3 c FF evaporated milk 6 oz light velveeta cubed
2 c cooked cubed chicken breast 1 c chopped celery
1/4 c chopped green pepper 2 oz jar pimentos, drained
1 c dry bread crumbs 1 T melted butter
1/4 slivered almonds
Cook noodles according to pkg directions. In large sauce pan combine soup/milk. Cook over med heat stirring for 2 min. Reduce heat stir in cheese until melted. Add the chicken and the vegetables. Add the drained noodles and mix well. Place in a 2 qt baking dish sprayed with nonstick cooking spray. Toss bread crumbs with butter sprinkle on top. Sprinkle with almonds and bake uncovered 10-15 minutes until heated through and golden.
90. Potato Brunch Casserole 9 servings, 3 POINTS each
1 cup egg substitute 1 cup skim milk
1 pkg. Simply Hash Browns (not frozen) 8 oz Velveeta Light, thinly sliced
7 oz Butterball Fat-Free Turkey Smoked Sausage (½ package)
Spray an 8x8 pan with cooking spray. Layer potatoes, smoked sausage, and cheese. Mix egg substitute and milk. Add salt and pepper to taste. Pour egg mixture over hash brown layers. Bake at 350 for 40 minutes.
91. Chicken Rotel Casserole servings | 4 estimated POINTS per serving | 6
2 cups cooked diced chicken or turkey (9 points)
1 cube chicken bouillon or tsp. of granulated bouillon
1 med. onion, diced
4 cloves garlic, minced
1 10 oz. Can Rotel brand tomatoes (Mexican diced tomatoes)
1 can low fat cream of mushroom soup (5 points)
5 oz. Cubed light Velveeta (5 points)
5 low carb, high fiber 1-point tortillas, cut up, or 5 1-point corn tortillas, cut up ( 5 points)
Assorted seasonings
Spray a skillet with cooking spray and saute the onion and minced garlic along with a small amount of water and chicken bouillon until tender. Add the can of Rotel or any Mexican diced tomatoes with green chilies, the cream of mushroom soup and the cubed Velveeta or 6 oz. of any cheese that is equal to 1 point per ounce. The spices I used were about a tbsp. of dried parsley, tsp. of oregano, tsp. or more of pepper, garlic salt to taste, tsp. of chili powder (or more if you like it hot), and about 2 tsp. of cumin. Simmer until the Velveeta is melted and add the cut up tortillas. Spray a casserole dish with cooking spray and bake covered for about 20 minutes at 350?, and then continue baking uncovered for about another 20 minutes...just check it to make sure it doesn't dry up. If you make ahead of time and chill I would bring it to room temperature before baking. Makes 4 big 6 point servings. Recipe can easily be doubled for company.
92. Queen Ranch Casserole Serves 4 1 serving = 5 points
12 oz. uncooked chicken, cubed 3 oz. Velveeta, cubed
1 onion chopped 4 oz. chopped green chilies
14 oz. can tomatoes, drained/chopped 4 t. corn starch
1 1/2 c. Fat free chicken broth 4 - 6" corn tortillas, cut in strips
Salt, pepper and garlic to taste
Saute onion, chicken till chicken is done. Add broth to cornstarch and blend. Mix into chicken mixture, cook till thickened. Add tomatoes, green chilies, salt, pepper and garlic. In 8 x 8 casserole sprayed w/ Pam, layer 1/2 of tortillas, 1/2 of Velveeta, and 1/2 of chicken mixture. Repeat layering and bake at 350 for 30-45 minutes.
93. Kings' Ranch Chicken Casserole servings | 12 estimated POINTS per serving | 3
12 med corn tortillas 12 oz. cooked chicken breast
8 oz Velveeta Light Cheese 1 1/2 cans FF cream of chicken soup (10.5 oz cans)
1 cup FF chicken broth
14.5 oz can stewed tomatoes or 10 oz can Ro-tel tomatoes
1 med stalk celery 1 med onion
1 med bell pepper 1 T chili powder
Cube cooked chicken. Chop onion, celery and bell pepper. Saute onion, celery and bell pepper in large skillet with cooking spray (Pam, etc). Add soup, broth, tomatoes, and chili powder. Mix well, using spoon to cut-up tomatoes, and heat on low until just bubbly. Add cubed chicken and Velveeta cheese and continue heating until cheese melts. Remove mixture from heat. Spray 9x13 inch pan with cooking spray. Cut tortillas in half and place layer in pan. Top with chicken mixture and repeat twice, ending with chicken mixture. Bake at 375 degrees or 20-30 minutes or until bubbly and brown on top. Cut into 12 portions.
94. Chicken Fiesta Soup servings | 16 estimated POINTS per serving | 2
Swanson 99% Fat Free Chicken Broth (large paper package)
2 cans of corn
1 can Ro-Tel Tomatoes and Green Chilies
1 can Ranch-Style Beans
1 can diced tomatoes
1 small can green chilies
2 Knorr Chicken Bouillon cubes
1/2 of a 1lb package of Lite Velveeta
10 oz. can white chicken in broth (97% fat free)
Place all ingredients, except cheese, in a large soup pot or crock-pot. When mixture is nice and hot add the velveeta cut into cubes. Stir until cheese is melted. Serve in large bowls.
4 Large potatoes
2 tablespoons butter -- melted
1 medium tomato -- chopped
1/2 cup cheese -- colby-jack
1/2 cup fat-free sour cream
5 medium green onion -- sliced
Heat oven to 375º. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter. Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted. Top with fat-free sour cream; sprinkle with green onions Yield: 8 serving
96. Apple and Sweet Potato Casserole
3 Points Per Serving
2 large sweet potatoes, peeled, halved and cut into ½ inch thick slices
2 baking apples, peeled, cored and cut into thin slices
2 patties vegetarian breakfast sausage
1 can (12 oz) corn, drained
1/2 tsp cinnamon pinch of nutmeg
Boil the sweet potato slices until just barely tender. Meanwhile, in a non-stick skillet, Cook the veg sausage until well browned and crumbled. Mix together the cooked sweet potatoes, apples, cooked sausage, corn, cinnamon and nutmet. Transfer to a glass baking dish, cover and cook in a 350º oven until the apples are tender (about 45 minutes). Serve hot. Serves 4.
97. Mexican Casserole 5 Points Per Serving
10 - 6" fat free flour tortillas, halved
3 cups cooked cubed chicken
1 cup frozen corn
1 onion chopped
1/2 green pepper, chopped
1 can(14 ½ oz) stewed tomatoes
1 - 10 oz can diced tomatoes and green chilies
1 cup shredded reduced fat cheese
Preheat oven to 350º. Spray 9x13 pan. Line pan with half the tortillas. Layer chicken, corn, onion, pepper and stewed tomatoes. Cover with remaining tortillas. Pour tomatoes and green chilies over top. cover with foil and bake until heated through - 30 minutes. Uncover and sprinkle with cheese. Bake uncovered until cheese is melted, about 10 min longer. Can serve with fat free sour cream and salsa. 6 serving, 5 points each.
98. Chicken Fingers with Honey Sauce 5 Points Per Serving Makes 4 servings
12 ozs. skinless chicken tenders 2 Beaten egg whites
1 tablespoon honey 2 cups cornflakes, crushed
1/4 teaspoon pepper 1/4 cup honey
4 teaspoons prepared mustard or Dijon-style mustard
1/4 teaspoon garlic powder
1. Rinse chicken, pat dry with paper towels. In a small mixing bowl combine the egg whites and the 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip the chicken strips into the egg white mixture. Roll in the crumb mixture to coat. Place in a single layer on a ungreased baking sheet. Bake chicken in a 450º oven for 11 to 13 minutes, or until no longer pink. 2. Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder. Serve with chicken.
99. Sweet & Sour Skillet Chicken 4 Points Per Serving Servings: 4
2 Boneless chicken breasts 3/4lb 1/4 cup non-fat chicken stock
2 stalks celery, diagonally sliced 1 onion thinly sliced
1/2 each red and green pepper cut in strips 1/3 cup pineapple or orange juice
2 tbsp brown sugar 2 tbsp vinegar
4 tsp cornstarch 1 tbsp soy sauce
1/2 cup pineapple chunks
Cut chicken in strips. In large skillet bring chicken and stock to simmer over medium high heat. Add celery, onion and sweet peppers. Cook, stirring often, for about 5 minutes or until chicken is no longer pink and vegetables are tender crisp. Mix together juice, vinegar, brown sugar, cornstarch and soya sauce until blended. Stir into skillet and bring to a boil. Cook, stirring, for about 2 minutes until glossy and thickened. Add pineapple. Simmer for about 2 minutes or until heated through.
100. Low-Fat Flaky Apple Turnovers 1.5 Points Per Serving Makes 20 turnovers.
2 1/4 cs. peeled, chopped cooking apples (about 3/4 lb.)
1 1/2 tsps. lemon juice 1/4 c. sugar
1 tbsp. all-purpose flour 1/2 tsp. ground cinnamon
1/8 tsp. salt 1/8 tsp. ground nutmeg
10 sheets frozen phyllo pastry, thawed vegetable cooking spray
Combine apple and lemon juice in a small bowl; toss gently. Add sugar, flour, and next 3 ingredients; toss well and set aside. Spray 1 phyllo sheet at a time with cooking spray, and cut each sheet lengthwise into 4 3 1/4 inch wide strips. Stack 2 strips, 1 on top of the other. Spoon 1 heaping tbsp. apple mixture onto 1 end of each strip, and spread to within 1 inch of end; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to end of strip. Repeat procedure with remaining ingredients. Place the triangles, seamside down, on a baking sheet. Lightly spray tops with cooking spray. Bake at 400º for 7 minutes or until golden. Serve warm.
101. Apple Glazed Carrots 1 Point Per Serving Serving Size : 4
1 tbsp butter 16 ozs baby carrots
1 c apple cider 1 tsp honey
1 tbsp minced green onion
Melt butter in non-stick skillet over medium-high heat. Add carrots and saute until carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to boil. Reduce heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Transfer to bowl. Sprinkle with green onion tops and serve.
102. Vegetarian Rice Casserole 5 Points Per Serving
1 tablespoon olive oil 2 onions – chopped 2 stalks celery -- chopped
1/2 green bell pepper -- seeded and chopped 1 can diced tomatoes (14.5 oz)
1/2 cup minced parsley 1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper 2 1/2 cups cooked brown rice
2 cups cooked wild rice
1 cup shredded reduced-fat cheddar cheese
Preheat the oven to 350º. In a large nonstick skillet, heat the oil. Add the onions, celery and bell pepper; cook, stirring as needed, until softened, 5 - 6 minutes. Add the tomatoes, parsley, thyme and black pepper; bring to a boil. Stir in the rices; transfer to a 3-quart casserole. Cover with foil and bake 10 minutes; uncover and sprinkle with the cheese. Bake until the cheese is melted, about 3 minutes longer. No serving size listed, I am guessing it Serves 5
3 chicken breast, skinless/boneless
16 oz FF sour cream
2 C FF Cream of chicken soup
30 Ritz crackers
Salt & pepper
Boil chicken and shred. Combine sour cream and soup. In a 9x13 pan layer chicken and soup mix. Crush crackers and place on top. Bake @ 350 for 20-30 minutes or until bubbly.
104. Country Captain’s Chicken Servings 6 Points 3
6 skinless chicken thighs ½ tsp garlic salt 1/2 tsp paprika 1 medium chopped onion
1 medium chopped green pepper 1 clove garlic, chopped
1 14 oz. can diced tomatoes 1/2 cup tomato paste 2 tsp. parsley flakes
1/2 tsp. curry powder 2 packs Sweet 'n Low 1/4 tsp. pepper 1/2 tsp. thyme
1 Tbsp. sherry 1/2 tsp. seasoned salt 1 1/2 cups seedless grapes, chopped
3 chicken bouillon cubes dissolved in 1 cup hot water
Sprinkle thighs with garlic salt and paprika. Brown over medium heat in non-stick skillet. Remove from skillet and set aside. In same skillet, saute the onion, green pepper and garlic for about 5 minutes. Add all other ingredients except chicken and stir until hot. Add browned chicken thighs, and simmer covered about 40 minutes. This is really delicious. It makes 1 thigh and about 2/3 cup of sauce per serving. I put it through the recipe builder, and it is 3 points per serving. It's easier than it looks -- just assemble all the ingredients first. Hope you like it! I serve it with ½ cup of white rice per person, and a green vegetable, for a total of 5 points.
105. CRISP OVEN FRIED CHICKEN
1& 1/2 oz. cornflakes crumbled 1 teaspoon oregano leaves
Dash of salt, pepper and garlic powder.
12 oz. skinned and boned chicken breasts cut to 1"strips.
Combine cornflakes, oregano, salt, pepper and garlic powder. Dip chicken strips in water and then in crumbs. Press crumbs to make sure they stick. Place chicken on a sprayed baking sheet. Bake at 350* for 20 minutes or till done. (279 calories--3g fat-- 41g protein--19g carbohydrates--423 sodium-
106. PHILADELPHIA® Fat Free 7-Layer Mexican Dip
1 pkg. (8 oz.) Fat Free Cream Cheese , softened
1 Tbsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup canned black beans , drained, rinsed
1 cup shredded lettuce
1 cup KRAFT FREE Shredded Non-Fat Cheddar Cheese
1/2 cup chopped green onion s
2 Tbsp. sliced pitted ripe olives
Preparation
Mix cream cheese with electric mixer on medium speed until smooth. Add seasoning mix, mix until well blended. Spread on bottom of 9-inch pie plate or quiche dish.
Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled. Serve with low fat tortilla chips. Points per serving .5
1 pkg. (8 oz.) Fat Free Cream Cheese , softened
1 pkg. (8 oz.) KRAFT FREE Shredded Non-Fat Cheddar Cheese , divided
1/4 cup sliced green onion s
6 flour tortilla s (6 inch)
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
Preparation
Beat cream cheese with electric mixer on medium speed until smooth. Add 1 cup of the cheddar cheese and onions; mix until blended. Spread 1/4 cup cheese mixture down center of each tortilla; roll up. Place, seam-side down, in 11x7-inch baking dish. Pour salsa over tortillas. Sprinkle with remaining cheddar cheese; cover. Bake at 350°F for 20 to 25 minutes or until thoroughly heated.
Points per serving 4.5
108. Low Fat Watergate Salad Points per serving 3
1 pkg. (4-serving size) JELL-O Pistachio Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 can (8 oz.) crushed pineapple in juice, undrained
1 container (8 oz.) BREYERS Vanilla Low-fat Yogurt
2 cups thawed COOL WHIP FREE Whipped Topping
6 Tbsp. thawed COOL WHIP FREE Whipped Topping
Preparation
Stir pudding mix, pineapple with juice and yogurt in large bowl until well blended. Gently stir in 2 cups whipped topping; cover.
Refrigerate 1 hour or until ready to serve. Top each serving with 1 Tbsp. whipped topping.
109. Southern Oven-Fried Chicken Breasts Points per serving 3½
1 cup crushed POST TOASTIES Corn Flakes
1/3 cup flour
1 tsp. salt
1/2 tsp. ground red pepper
3 egg white s, lightly beaten
1/4 cup fat free milk
2 lb. boneless skinless chicken breast halves
Mix crushed corn flakes, flour and seasonings in shallow dish. Mix egg whites and milk in separate shallow dish. Dip chicken in egg mixture; coat with corn flake mixture. Place in single layer on cookie sheet sprayed with no stick cooking spray. Bake at 400'F for 15 minutes; turn over. Continue baking 15 to 20 minutes or until chicken is golden brown and cooked through (180°F).
110. SNICKERS PIE #2
1 pint Vanilla yogurt* -- fat free, sugar free, frozen 2 tablespoons chunky peanut butter
1/2 large package Chocolate pudding mix -- fat free 1/2 cup Cool Whip Lite
1 teaspoon chocolate syrup
Soften yogurt in microwave until creamy. Add peanut butter, pudding mix powder, and Cool Whip to yogurt, stir until well mixed. Pour into 8-inch pie pan. Drizzle 1 teaspoon of chocolate syrup over pie. Freeze until firm. Servings: 8- 3 Pts per serving. Variation: Crumbled two chocolate graham crackers and sprinkle bottom of my pie pan before pouring the ice cream mixture on top.
111. SNICKERS PIE # 3
12 ounces (1/4 of half gallon) frozen fat free vanilla yogurt
1 small box sugar free instant chocolate pudding mix
1/4 cup chunky peanut butter
1 cup lite cool whip
3 ounces grape nuts cereal
Soften frozen yogurt. Mix all ingredients together and pour into 8 inch pie plate and freeze. Take out 10-15 minutes before cutting. One serving (1/8 pie)= 3 points
112. SNICKERDOODLES 1 Point each. Makes 48 cookies
1/3 cup butter, softened 1 cup sugar
3 egg whites 2-3/4 cup flour
2 tsp. cream of tartar 1 tsp. baking soda
1/4 tsp. salt 2/3 cup low-fat buttermilk
2 tsp. ground cinnamon 2 tsp. sugar
Preheat oven to 400 degrees. Coat baking sheet with nonstick cooking spray. Mix together the sugar and butter, add the egg whites and beat well. In another bowl, combine the flour, cream of tartar, baking soda and salt. Add the buttermilk and the dry mixture to the butter mixture, and stir to combine. Combine the cinnamon with the 2 T. of sugar. Taking a teaspoonful of dough, roll into a ball and then roll into cinnamon sugar mixture. Place on baking sheet two in. apart. Bake about 8 minutes or until lightly browned. Makes 5 dozen. each: 45 calories, 1 gram fat, trace of fiber. Use Pam. Freeze
113. HEAVENLY HEATH BAR CAKE servings 12 estimated POINTS per serving 4
Pillsbury Boxed German Chocolate Cake Mix Egg Beaters
Applesauce Sweet Sensations Toffee Bars
Prepare German Chocolate Cake according to directions on box, however, replace oil and eggs with applesauce and egg beaters - use same measurements. Use 13x9 pan. Let cake cool completely. Poke holes in cake using end of a wooden spoon. Poke 16-20 holes in cake. Fill all of the holes with caramel topping and then use remainder of caramel topping to coat top of cake. Top with cool whip. Use 2-3 small Sweet Sensation Toffee Bars and break into small pieces. Sprinkle over the top of cake. Makes 12 pieces at 4 points each.
1 angel food cake mix 1 can (20 oz) crushed pineapple in juice
Mix the angel food cake mix and crushed pineapple together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down.
For muffins: Spray muffin tins or use liners; bake 10-12 minutes
Frosting: Mix together 1 container cool whip light, 1 sml pkg SF-FF instant vanilla pudding mix and 15 oz can crushed pineapple, mostly drained. (Points per frosted piece of cake = 4.5)
Variations on a Theme:
Pina Colada --Add 1T coconut extract (and 1T rum extract, if desired)
Pumpkin -- Substitute crushed pineapple w/ 15 oz can pumpkin, 3/4 cup water, 1 T vanilla & 1T cinnamon (only 2 points/slice)
Cherry - substitute pineapple with light cherry pie filling
Black Forest add 1/2 cup cocoa to Cherry version above
115. NO-FAT CHOCOLATE GLAZE Serves: 12 Points: 1 64 Calories 0g Fat 0g Dietary Fiber
1-1/2 cups powdered sugar 1/4 cup cocoa powder 2 Tablespoons water
1 teaspoon vanilla extract
Mix all ingredients together until smooth. Drizzle over angel food cake, especially
116. Cherry upside down cake 3 points for 12 of the cake
Spread the lite cherry pie filling in the bottom of a 9x13 pan then sprinkle the box of cake mix on top (as evenly as possible) then pour the diet cherry 7up (that is what I use) on top. No mixing required. I use 20 oz of soda. Bake according to box directions. Cool. “flip” out and serve.
117. Barbecued Pork Makes 8 servings at 4 points each.
2 lbs. boneless pork top loin 1 c. chopped onion
3/4 c. diet soda 3/4 c. barbecue sauce
Combine all ingredients in a crock-pot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork.
118. Sweet Potatoes Entire casserole is 22 points.
3 C mashed sweet potatoes 4 egg whites
1 C Splenda Butter Buds equal to ½ C butter
1 t vanilla 1/2 C FF milk
Mix this together and place in casserole dish sprayed with cooking spray.
Top with : 1/4 C brown sugar 1/4 C chopped pecans
Bake for 30 minutes in a 350 oven.
119. Dreamsicle Cake
1 orange cake mix (or lemon) 1 pkg of orange kool aid
1 can of diet 7 up 2 boxes SF orange jello
1 C hot water 1 C cold water
1 box SF instant vanilla pudding 1 C skim milk
1 tsp vanilla 1 C FF cool whip
1. Mix cake mix with dry kool aid and soda pop. Pour into a 13x9 pan and bake. Let cool. Poke holes into the cake with a fork. Dissolve 1 box of jello with 1 cup of hot water. Add 1 cup cold water. Pour over cake mix. Refrig for 2 hours.
2. Mix vanilla pudding and 1 box of jello. Mix in 1 cup of milk and 1 tsp of vanilla. Mix well. Fold in cool whip. Frost the cake with this mixture.
1 tsp. cornstarch 2 tbsp. non-fat dry milk
1- 1/4 c. Splenda 3 tbsp. skim milk
1/2 c. light tub margarine 1/4 tsp. vanilla
1 tbsp. Dutch cocoa.
In a medium saucepan, heat the light tub margarine and the skim milk until the spread is just melted. Blend the non-fat dry milk, cornstarch, and Splenda, and then whisk the mixture into the liquid. Heat the blend, stirring constantly until it thickens (do not boil). Remove from heat and cool for two minutes. Add the vanilla and then sprinkle the cocoa into the blend, whisking vigorously. Spread over cooled cake. Makes 16 servings.
35 calories, 3g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium, 2g carbohydrate, 0g protein.
121. Cherry Turnovers Serves | 4 POINTS per serving | 6
10 oz frozen pizza crust dough, at room temperature
1/3 cup canned fruit pie filling, cherry
1/2 tsp unsalted butter
1/4 cup powdered sugar
1 1/2 Tbsp low-Fat milk
Preheat the oven to 425°F; spray a baking sheet with nonstick cooking spray.
On a lightly floured work surface, unroll the dough. With your hands, press it into a square; cut into 4 squares. Place 2 tablespoons of the pie filling in the center of the dough; fold into triangles on the diagonal and press the edges with a fork to seal. Place the turnovers on the baking sheet; brush with the butter. Bake until golden brown, 10-12 minutes. Cool slightly on a wire rack.
In a small bowl, whisk the confectioners' sugar and milk until smooth. Brush or drizzle the glaze over the turnovers; serve warm.
8 average graham cracker(s), mashed into crumbs
2 Tbsp reduced-calorie margarine, melted
4 oz fat-free cream cheese
4 oz light cream cheese
2 Tbsp fresh lemon juice
2 large egg white(s)
1 tsp vanilla extract
1/3 cup sugar
20 oz light fruit pie filling, cherry, warmed
Place 12 cupcake liners in a cupcake pan. Combine graham cracker crumbs and margarine; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently. Refrigerate until ready to fill. Beat cream cheeses until fluffy and add lemon juice, egg whites, vanilla extract and sugar; beat until smooth. Spoon cream cheese mixture evenly into crumb cups. Bake at 375°F for 15 minutes. Cool. Top each cheese cake with 1 TBS cherry pie filling.
123. Shephards Pie Makes 4 servings. 5 Points per serving.
1 lb ground turkey 1/2 cup chopped onion(s)
1/2 cup of sliced baby carrots 1 cup frozen green peas
2 cup mushroom(s), sliced 2 1/2 cup Campbell's (U.S.) Beef Broth
2 cup mashed potatoes 1/2 tsp paprika
Preheat oven to 375. Cook ground turkey until no longer pink. Add onion and mushrooms; cook, stirring constantly, until onion and mushrooms are softened. Add carrots & peas; continue to cook & stir until veggies are tender. Add broth; bring to boil. Cook until most of liquid is absorbed. Transfer mixture to 1 ½ quart casserole & top with mashed potatoes, spreading with fork; sprinkle with paprika. Bake until heated through, 15-20 minutes.
I actually added the broth & just cooked it down until veggies are tender. The original recipe only had 1 cup of broth. But my carrots were taking a while to cook. So I used the whole can.
124. Oven Fried Peach Pies servings | 10 POINTS per serving | 1
1 cup(s) canned peaches, packed in extra-light syrup, DRAINED WELL and diced
2 tbsp sugar, divided
3/4 tsp ground cinnamon, divided
10 item(s) Pillsbury Buttermilk Biscuit(s)
Butter flavored cooking spray
Drain peaches and dice. Mix with 1 tbsp sugar and ½ tsp cinnamon. Open and separate biscuits. On a lightly floured surface, roll out each biscuit into a 4 inch circle. Spoon one rounded Tbsp of peach mixture into center of biscuit circle. Lightly brush edges of biscuit with water, fold over and seal edges with a fork. Place pies on a un-greased cookie sheet and spray with butter flavored cooking spray. Take remaining Tbsp of sugar and 1/4 tsp of cinnamon and mix. Sprinkle on tops of pies. Bake at 375 for 10 minutes or until browned.
125. EASY FAT-FREE FROSTING
10 points for the whole batch
1pkg. of ff/sugar-free pudding, any flavor
1 1/2 cups cold skim milk
1 envelope Dream Whip topping mix
Beat the milk, whipped topping mix and pudding on a low speed until blended and
then on high for 4-6 minutes or until soft peaks form.
bakes about 3 cups. Enough to frost a 13x9 cake. Refrigerate.
126. Sausage Breakfast Casserole
3 cups (1 inch) cubed French Bread Cooking Spray
1/2 pound bulk turkey sausage 1/4 cup chopped green onions
3/4 cup (3oz) shredded reduced-fat sharp cheddar cheese
1 cup fat-free milk 1 cup egg substitute 1/2 tsp dry mustard 1/4 tsp salt
1/4 tsp pepper
Arrange bread cubes in an 11x7x1 1/2 inch baking dish coated with cooking spray. Coat a large nonstick skillet with cooking spray; over med-high heat & add sausage and green onions; cook until sausage is browned, stirring until it crumbles. Drain. Layer sausage mixture and cheese over bread cubes. Combine milk and remaining 4 ingreds.; pour over bread mixture, bread and cheese. Press down on bread mixture with a spatula to cover totally with milk mixture. Cover and chill 8 hours or overnight. Bake casserole, uncovered, at 350º for 30 mins or until set and lightly browned. Let stand 5 mins before serving. Yields: 6 servings @ 3 points
127. Banana Split Pie 4 Points per serving
12 Graham crackers (squares) 1 Med banana
1/2 C. sliced strawberries 1 Sm Pkg. low calorie vanilla pudding (prepared)
1 C. Whip Cream (Fat Free)
Place crackers in bottom of pie plate. Layer remaining ingredients in order listed. Place in fridge until pudding sets. Yeilds 4 servings
128.
3/4 Cup Flour 1/2 Cup Lite Whipped Topping
1/4 Cup Confectioner's Sugar 1 Cup Milk
1/3 Cup Reduced Calorie Margarine 1/2 Cup Light Cream Cheese
1 Small Sugar Free Chocolate Pudding Mix*
Heat oven to 350º. Combine flour & margarine,. Spread evenly over bottom of 9" pie plate. Bake 15-20 minutes until golden. Combine 2 tbs whipped topping, cream cheese and sugar. Stir until smooth and spread over top of pie crust. In another bowl, whisk together the pudding mix, milk and ½ cup water until smooth. Spoon on top of cream cheese layer. Top with remaining whipped topping. Chill several hours. * Can substitute any flavor Serves: 8
129. Dream Chocolate Pudding 2 Points per serving 8 servings
2 envelopes Dream Whip topping
2-3/4 Skim Milk, divided
1 teaspoon Vanilla
2 packages of SF Instant chocolate pudding
Beat Whip topping mix, 1 cup milk and vanilla in a large bowl with electric mixer on high speed 6 minutes or until topping thickens and forms peaks. Add remaining milk and pudding mixes; beat on low speed until blended. Beat on high speed 2 minutes, scraping bowl occasionally, spoon in serving dishes and refrigerate at least 4 hours.Can also be made with different flavor pudding mix, vanilla, butterscotch etc.(it is very much like a Mousse)
Each serving approx 1/2 to 3/4 cup
130. Dreamsicle Pudding 2.5 Points Per Serving Makes 4 servings SERVING SIZE: 1 cup
1 box instant vanilla pudding, sf (2 pts)
1 can mandarin oranges, drained (1 pt)
1 container fat-free Cool Whip, 8 oz (6 pts)
l box sugar free Orange Jello (1 pt)
Dissolve jello in 1 cup boiling water. Add 3 ice cubes to a cup and fill with cold water. Stir until dissolved and set aside for 5 minutes to cool. Drain oranges and set aside. With electric mixer stir in instant pudding (dry) to jello, beating until pudding is well mixed. Let stand for 15 minutes. Then fold in the thawed cool whip and then the oranges.
131. QUESADILLAS Yield: 16 wedges 1 point per wedge
4 (8") low fat flour tortillas
3/4 c. (3 oz.) reduced-fat Monterey Jack cheese
1/4 c. commercial salsa
Place 2 tortillas on an ungreased baking sheet. Sprinkle evenly with cheese. Spoon 2 tablespoons salsa onto each tortilla. Top with remaining tortillas. Bake tortillas at 450 degrees for 4 minutes on each side. To serve, cut each tortilla into 8 wedges.
132. Chili Dog Casserole 8 servings about 5 pts each.
5 FF hot dog buns 8 FF hotdogs
1/4 cup diced onion (optional) 2 TBSP mustard
1 15 oz can chili 2 cups shredded ff cheddar
Break buns and place in bottom of casserole. Slice hot dogs into bite size pieces and place on top of buns. Mix onion, mustard, chili and pour on top. Sprinkle cheese on top. Bake 30 at 350.
133. Sticky Chicken servings | 4 POINTS per serving | 5
4 chicken breasts 1/2 C Ketchup
3 TBSP Brown Sugar 2 TBSP Vinegar
2 TBSP Worcheshire sauce 2 TSP dry mustard
Place chicken breasts in baking dish. Mix remaining Ingredients together, and spoon over chicken breasts..Bake uncovered 350 degrees for 40 min
134. "fried" onion rings 4 POINTS servings 4
1/4 cup all-purpose flour
1/4 tsp garlic powder
1/4 tsp dry mustard, or mustard powder
1/4 tsp table salt
2 large onion(s), Spanish, sliced into 1/4-inch-thick rounds
1/2 cup buttermilk
1 cup seasoned bread crumbs
1 serving cooking spray, olive oil flavored, or enough to coat onions
Instructions : Preheat oven to 400ºF. Coat a large baking sheet with olive oil cooking spray. In a large bowl, combine flour, garlic powder, mustard powder and salt. Add onions and toss to coat.
Pour buttermilk into a large bowl, add onions and toss to coat (use your hands for the best result).Place bread crumbs in a separate large bowl, add onions and toss to coat. Transfer onions to prepared baking sheet and spray with olive oil cooking spray. Bake until golden brown, 35 minutes. Serve hot. Yields about ½ an onion per serving.
135. Chocolate yums.......... makes 12 muffins at 2 points each
I make this second recipe...OMG it is awesome! Duncan Hines Brownie Leave out the eggs and use applesauce in place of the oil. Spray muffin tins and pour the batter in. Bake for about 30 minutes @ 350 degrees.
OR:
1 box low fat devils food cake mix 1 sm. box sugar free chocolate pudding
2 cups skim milk 3/4 cups chocolate chips
Makes 24 muffins @ 3 points
bake at 350 in large size muffin tins until done. definately for the serious chocolate lover!!!!!!
136. Chocolate Pie
1 Tbsp. Honey 4 Tbsp. RF Peanut Butter
1 1/2 cups Rice Krispies 1 SF chocolate pudding
2 cups skim milk 4 Tbsp. FF Cool Whip
Microwave honey and PB for 20 seconds. Mix in cereal. Pat into pie pan. Make pudding and pour onto cereal. Let set. Top with cool whip. Enjoy. Makes 8 servings, 2 points each.
Collection 2 by Pennyrenae.... Favorite WW Board Recipes!
Here is the tried (well mostly tried) and most posted recipes.....
199 posted, tried and true recipes!
Be sure to scroll all the way through! the recipes are after the index!!!
Index: (recipes follow!)
Breakfast:
Egg & Potato Casserole 110
Egg, Mushroom, Hashbrown Tortilla 113
Cheese Omelet 114
Breakfast Casserole 137
Big Breakfast Cookies: 141
Bacon Hash Brown Bake 142
Sausage Breakfast Casserole 143
Scrambled Egg Burritos 144
Breads:
Angel Biscuits 1 138
Angel Biscuits 2 140
Hush Puppies 30
Warm Cinnamon Rolls 139
Soups:
1 Point Soup 124
2 point chili 10
Baked Potato Soup 122
black bean chili. 11
Broccoli & Cheese Soup 111
Cauliflower Cheese Soup 117
Cheese Potato Soup 121.
Cheesy Vegetable Soup 112
Chicken Dumpling Soup 13
Chicken Enchilada Soup 116
Chicken Fiesta Soup 133
Mexican Cheese Soup 120
Potato Soup 14
Potato Soup WW style 42.
Quick Chicken chili 12
Velveeta Broccoli Soup 118
Dips:
Creamy Taco Dip 4
Dill Dip 5
Hot Crab Dip 1
LAYERED BEAN DIP 9
Ranch Veggie Dip 3
Salads:
All American Potato Salad 72
BLT Pasta Salad 73
Chicken Taco Salad 74
Cole Slaw 21
Layered BLT Salad 75
Pork:
Golden Pork Chops 23
Pork Chop Casserole 70
Beef:
Barbeque Biscuit Cups 56
Beef Steak in Mushroom Gravy 53
BEFORE PAYDAY SUPPER 50
Cheesy Beef and Rice Casserole 49
Cowboy Chicken Fried Steaks 54
Ground Beef-and-Noodle 67
Stove Top Meatloaf 35
Chicken:
BISQUICK CHICKEN POT PIE 44
Cheez-It Chicken 19
Chicken a la King 128
Chicken Baseballs 45
Chicken-Chili Casserole 36
Chicken Fingers& BBQ Sauce 46
Chicken Fingers & Honey Sauce 60
Chicken ' n Cheese Casserole 43
chicken pot pie ww 40
Chicken Rotel Casserole 130
Crispy Chicken 61
"fried" chicken 20
Kings' Ranch Chicken Casserole1 32
lemon baked chicken 51
Oven-Fried Chicken Breasts 62
Queen Ranch Casserole 131
Southern-style oven fried chicken 58
Southwest Chicken 26
Southwest Chicken 33
Misc
Crab Quiche 15
Green Bean Casserole 22
Philly Cheese Steak
Pizza Turnovers 27
Shepherds Pie 59
Vegetables:
BAKED WINTER SQUASH 24
Broccoli, Cheese & Rice Casserole 115
Cheesy Potato Skins 6
Cheesey Twice-Baked Potatoes 76
Easy Tater Tot Casserole 34
Guiltless Fries 29
Potato Brunch Casserole 129
Potato Cakes 31
String Bean Casserole 123
Sweet Potato and Apple Bake 77
Sweet Potato Casserole with Praline Topping 71
Pasta & Rice:
Chicken Spaghetti 126
Chicken Spaghetti #2 127
CHILI MAC CASSEROLE 48
Crispy Chili Twists 7
Easy Cheese Lasagna - Week 9 41
Easy Cheesy Lasagna 47
LAZY BOY PIEROGI 25
Macaroni and Cheese 108
Macaroni & Cheese #2 109
Mexican:
Beef Taco Bake6 5
Cheesy Chicken Enchiladas 52
Fast & Furious Chicken & Rice 63
Low-Fat Mexican Tamale Pie 64
Chicken and Cheese Enchiladas 125
Chimichangas 66
enchiladas 134
Jillybean's Taco Pasta Skillet 17
Low-Fat Mexican Lasagna 68
Mexican Chicken 57
Mexican chicken 18
South Of The Border Casserole 28
Crockpot:
Barbecued Pork 107
Chicken A La King Crock Pot 81
Chicken Dinner in a Crock-pot 97
Chili-Crock-pot Style 104
Chunky Crockpot Chili 91
Cranberry Crockpot Chicken 83
Crockpot Chicken Cacciatore 98
Crockpot Chicken Fiesta 90
CrockPot Chicken Fajitas 88
Crockpot: Chicken n Dumplins 78
Crockpot Chicken & Mushroom Sauce 92
Crockpot Chicken & Onions 93
Crockpot Chicken Stroganoff 94
Crock-pot Creamy Salsa Chicken 80
Crockpot Garlic Chicken 8.
Crockpot Italian Chicken 95
Crockpot Italian Chicken & Potatoes 96
Crockpot Lasagna 89
Crock Pot Mexican Dish 79
Crockpot Sour Cream Salsa Chicken 87
Crockpot Stuffing and Chicken 82
Easy Crockpot Spanish Chicken 85
Easy Mexican Chicken 101
Grandma's Crock-pot Beef Stew 105
Hot Texas Chili Soup 99
Sirloin Tip Casserole 106
Southwest Chicken & Potato Soup 86
Sweet and Spicy Glazed Chicken 103
Swiss Chicken Casserole 100
Tex Mex Chicken and Rice 102
Chinese:
CRAB RANGOON 8
FRIED RICE 37
General Tsao's Chicken 38
Shrimp "fried rice" 55
Desserts:
1 Point Brownies 148
Angel food bars 149
Angel food/pineapple cake 198
Banana Split Pie 194
Better than Sex Cake 158
Big Chocolate Cookie 164
Brownies 199
Butterscotch Cookies 151
Caramel Apple Cake 157
Caramel Apple Dumplings 147
Cherry Turnovers 188
Chewy Chocolate Cookies 166
Chocolate angel food cake 178
Chocolate Chip Blondies 145
Chocolate Cherry Cupcake Bites 189
Chocolate Cream Pie 187
Chocolate "High Fiber" Brownies 167
Chocolate Pumpkin Muffins 156
cinnamon buns 186
Cinnamon-sugar knots 168
CITY SLICKER S'MORES 152
Cotton Candy Cookies 153
Cream Cheese Sugar Cookies 169
Diet Vanilla Coke Choc. Cake 160
Double Choco Chip Muffins 182
DREAMSICLE MANDARIN PIE 180
EASY FAT-FREE FROSTING 193
Easy Pumpkin Cookies 150
Frozen PB Cups 146
Ice Box Cake 159
Low Fat Chewy Chocolate Cookies 165
MANDARIN ORANGE MOUSSE 181
Meringue Cookies 174
Millionaire Pie 172
Mini Cherry Cheesecakes 190
Mocha-Cinnamon Angel Food Cake 179
Moist Cherry Brownies 154
NO BAKE CHOCOLATE COOKIES 170
NO-FAT CHOCOLATE GLAZE 176
Oven Fried Peach Pies 192
Peach Cobbler Grandma’s easy way 135
Poor Man's Turtles 155
PUMPKIN MOUSSE 177
Pumpkin Mousse 163
PUMPKIN PIE 161
PUMPKIN SPICE CAKE 162
pumpkin spice cake 185
Red Velvet Look Alike: 191
S'more Cake Brownies 171
Springtime Cupcakes 173
SWEET TORTILLA 196
triple treat 136
1. Hot Crab Dip (2 Points) Makes 5 cups Serving size 1/4 cup
1/2 cup skim milk
1/3 cup salsa
3 pkgs. (8 oz. each) light cream cheese, cubed
2 pkgs. (8 oz. each) imitation crabmeat, flaked
1 cup thinly sliced green onions
1 can (4 oz.) chopped green chilies
Combine milk and salsa. Transfer to a slowcooker coated with nonstick cooking spray. Stir in cream cheese, crab, onions and chilies. Cover and cook on LOW for 3-4 hrs., stirring every 30 min.
2. HOLIDAY CHEESE BALL 24 servings of 1 TBS 1 point each
3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temperature)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley
Preheat the oven to 350 degrees and spread out the pecans in a small pan. Bake, tossing once, for 8 minutes or until toasted. Meanwhile, in a small bowl, place the cream cheese, onions, mustard, red pepper sauce, and garlic. With an electric mixer at moderate speed, beat for 3 minutes or until well blended. Stir in the cheddar cheese. Wrap the mixture in plastic wrap, shape into a 4-inch ball, and chill for 15 minutes. On wax paper, toss the toasted pecans with the parsley. Unwrap the cheese ball and carefully roll it in the parsley mixture, coating it completely. Rewrap in plastic wrap and refrigerate until time to serve. Place the ball on a serving platter and surround with an
assortment of crackers.
3. Ranch Veggie Dip ¼ C. 2 Points EA.
16oz. low fat sour cream 1 pkg. Hidden Valley Ranch dip mix
Mix well and chill
4. Creamy Taco Dip Points: 1 Servings: 8 Serving Size: 1/3 cup
2 8 oz packages Philadelphia Fat Free cream cheese
1 teaspoon Taco Seasoning
1 teaspoon dried parsley flakes
1 cup chunky salsa (your choice of mild, medium, hot)
1/3 cup (1 1/2 oz) shredded Kraft reduced fat cheddar cheese
1/3 cup ripe olives
Directions: In a medium bowl, stir cream cheese with a spoon until soft. Stir in taco seasoning, parsley flakes, and salsa. Add cheddar cheese and olives. Mix well to combine. Cover and refrigerate at least one hour. Calories: 65 Fat Grams: 1
5. Dill Dip SERVING SIZE: 1/4 cup POINTS: 1
1 8-oz. pkg Fat-Free Cream Cheese, softened
1 16 oz. container Fat-Free Sour Cream
1 1/2 teaspoon dill weed
1 1/2 teaspoon seasoning salt
Beat cream cheese until smooth. Add sour cream and spices. Mix well.
This is good on the WOW potato chips, pretzels, baked potatoes, and fish
6. Cheesy Potato Skins 2 points per serving 8 servings
4 Large potatoes
2 tablespoons butter -- melted
1 medium tomato -- chopped
1/2 cup cheese -- colby-jack
1/2 cup fat-free sour cream
5 medium green onion -- sliced
Heat oven to 375º. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle.
Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch shells. Save potato pulp for another use.
Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter. Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted.
Top with fat-free sour cream; sprinkle with green onions
Source: Betty Crocker Magazine, November 1997, Page 17
7. Crispy Chili Twists 4 POINTS 4 servings (½ cup serving size)
2 cups rotini -- uncooked
vegetable oil
2 tablespoons grated parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder
Cook and drain pasta as directed on package. Rinse with cold water; drain very thoroughly (excess water on pasta will cause oil to spatter).
Heat oil (1 inch) to 375º. Fry pasta, about 1 cup at a time, about 2 minutes or
until crisp and light golden brown, stirring if necessary to separate.
Drain on paper towels. Mix remaining ingredients in large bowl; toss with pasta until evenly coated.
Source: Betty Crocker Pasta Cookbook
8. CRAB RANGOON Makes 35 Crab Rangoons 1 POINT each
8 oz. block of Philadelphia Lite cream cheese
3 T. crab meat (I used canned lump crab)
3 green onion, minced
2 cloves garlic, minced
1/2 pkg. wonton wrappers
Mix first 4 ingredients together. Spray cookie sheet with Pam. Fill wonton wrappers with 1 Tablespoon of mixture and wet corners and pinch together. Set on cookie sheet and spray tops with Pam. Bake at 375* for 8 - 10 minutes or until lightly browned.
I really liked these and didn't miss the fried taste. I liked the crispness of the baked better actually.
9. LAYERED BEAN DIP --Points: 2 Serving size 1/4 cup Yield: 2-1/2 cups
16 ounces canned fat-free refried beans
15 ounces canned black beans, rinsed and drained
1/2 cup reduced-fat sour cream
1 cup bottled salsa
1 cup (4 oz) pre-shredded reduced-fat Mexican blend or cheddar cheese
chopped cilantro (optional)
Preheat oven to 375F. Combine beans; spread in an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover and bake for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired.
*Note: To make pita chips, cut 5 (6-inch) pitas or tortillas into 8 wedges each. Arrange on a baking sheet coated with cooking spray. Lightly coat tops of wedges with cooking spray and sprinkle with ½ tsp garlic powder and 1/4 tsp salt. Bake at 375F for 8 minutes or until lightly browned
1 lb. lean ground beef
2 finely chopped garlic cloves
2 tablespoons chili powder
1 teaspoon ground cumin
1 can (28 oz) crushed tomatoes
1 can (15 oz) red kidney beans, rinsed and drained
1 sweet onion, chopped
1/4 can diced chilis
2 tablespoons tomato paste
oregano sprigs for garnish
1. Cook beef and garlic over medium heat, stirring with a wooden spoon to break up meat, until browned. Drain. Add chili powder and cumin, stir to combine.
2. Combine tomatoes, beans, and tomato paste in slow cooker; stir in bean mixture. Cover and cook on high until the flavors are blended, 4 -5 hours.
11. black bean chili recipe to serve over rice.. 6 servings 4 points
1 lb ground beef, browned and crumbled
1 15 oz can tomato sauce
1 15 oz can black beans
1 pkg chili seasoning
After I brown the beef, I add the other ingredients and simmer for a while. Then spoon over rice. (Rice points extra!)
12. Quick Chicken chili 4 points
Brown 1 lb of chicken, cut into small pieces. Add 1 jar salsa and one can chili beans (do not drain). Cook until everything is warm. That's it. It's great with sour cream on top.
13. Chicken Dumpling Soup Serves 4. One Serving - 7 Points
2 cans (10 3/4 oz each) lowfat Condensed Cream of Chicken Soup, undiluted
3 1/3 cups Skim Milk, divided
1 2/3 cups Reduced-Fat Biscuit/Baking Mix
In a 3 quart saucepan, combine soup and 2 2/3 cups of milk.
Bring to a boil over medium heat, reduce heat.
In a bowl, combine biscuit mix with remaining milk just until blended.
Drop by rounded tbls onto simmering soup.
Cook and simmer 10 minutes.
Cover and simmer 10-12 minutes longer or until dumplings test done (do not lift lid while simmering). Serve immediately.
14. Potato Soup SERVING SIZE: 1 cup soup POINTS: 2
1 bag Ore Ida O'Brien Hasbrowns (16 oz., frozen)
4 cans fat free chicken broth
1 pkg. McCormick Country Gravy Mix
Spray pan with Pam. Saute potatoes 10 minutes, stirring gently.
Add broth and bring to a boil. Prepare gravy mix according to pkg. directions.
Add to potatoes and broth. Simmer 20-30 minutes.
15. Crab Quiche 6 servings at 3 points each
1 8 oz. pkg. Louis Kemp Crab flaked
3/4 C. Sargento Light shredded Mexican cheese
1/2 of 8 oz. pkg. fat free cream cheese cut up in 1/4" cubes
1/4 C. sliced green onions
1/2 tsp. each salt and basil
1/2 C. reduced fat Bisquick
1 C. fat free milk
1/2 C. Egg Beaters
Mix crab, cheese, cream cheese, onion, salt and basil. Spread mixture in a pie pan sprayed with Pam. Beat remaining ingredients with an electric mixer for 1 min. Bake 375* for 40-45 min.
16. Santa Fe Rice and Beans Each 1-cup serving is 3 points
2 C Cooked Rice
2 C Frozen Corn
16 oz. can Pinto Beans
1 can diced Rotel
4 oz. Velveeta Lite
Heat until cheese is melted and warmed thoroughly..
17. Jillybean's Taco Pasta Skillet Points: 5 per cup Servings 8 cups
Posted by Jillybean03... Jill 6/19/03
8 oz (you can use more, just count the points) very lean ground beef or ground turkey breast
1 pkg taco seasoning
1 can corn
1 can black beans
1 cup salsa
2.5 cups water
8 oz mini-penne
4 oz ff cream cheese
4 oz 50% less fat pepper jack cheese
brown meat. Drain. Add taco seasoning, corn, beans, salsa, pasta and water. Simmer ~15 minutes until pasta is cooked. Add cheeses and stir til melted.
4 boneless chicken breast 1 pk taco seasoning
1 cup salsa
Put chicken breast in the crock pot. (Turn on high til heated up then on low for the day.)
Sprinkle package of taco seasoning over chicken.
Add Salsa. Cook until done. Remove chicken and add 1/2 cup ff sour cream.
Serve over mashed potatoes. Very tasty and spicy.
19. Cheez-It Chicken Recipe By :Kristin Serving Size : 4
6 tablespoons fat-free sour cream
3 ounces reduced fat Cheez-its -- finely crushed
1 pound boneless skinless chicken breast
I Can't Believe It's Not Butter Spray
Preheat oven to 350 degrees. Spray baking sheet with cooking spray. Put the sour cream in a bowl and the cracker crumbs on a plate. Cut breasts into strips. Coat strips with fat-free sour cream and then with Cheez-its.
Place on pan and spray strips with I Can't Believe It's Not Butter spray.
Bake for about 30-40 minutes. Turn strips over half way through baking.
20. "fried" chicken Servings 4 Points 4
one pound boneless, skinless chicken breasts
Special K cereal (or other cornflake cereal)
plain, low-fat yogurt
spices (Mrs. Dash, seasoned salt, cayenne pepper, etc.)
cooking spray
Crush cereal and add favorite seasonings (I like Mrs. Dash, seasoned salt and cayenne pepper for a "kick"!) Cut chicken into 4 ounce portions. Dip chicken into yogurt and coat with seasoned crumbs. Cook chicken on cookie sheet coated with cooking spray for 20-30 minutes.
You can serve this with ½ cup mashed potatoes and gravy (made from a grocery store packet and water) and a mini corn on the cob for a great "homestyle" meal for a total of only 7 points - fantastic!
21. Cole Slaw serves/4 points/ .5
3/4 lb. shredded cabbage 2 Tbsp splenda
1/2 tsp salt (optional) 1/2 c FF mayo
1 1/2 Tbsp apple cider vinegar
Mix the cabbage and splenda and let stand for 10 minutesl.
Mix mayo and vinegar and then fold in. Refrigerate.
22. Green Bean Casserole ½C. – 1 point
32oz. Frozen green beans, thaw and drain 1 Can low-fat cream of mushroom soup
1/2 c. fat free sour cream Salt & pepper
1 large onion separated and sliced into rings 4 T. Fat – free Parmesan cheese
4 T. Italian bread crumbs egg white
Mix first four ingredients and put into a casserole dish sprayed with pam. Dip onion rings into egg whites and lay on top. Sprinkle mixture of bread crumbs and cheese on top. Bake 50 minutes @ 350*
23. Golden Pork Chops POINTS 6 Servings 6 The points are the same if you use white rice.
6 chop lean boneless pork chop 11 oz Campbell's (U.S.) Golden Mushroom Soup
1 medium onion(s) 1 cup Mahatma Brown Long Grain Rice, uncooked
Spray a non-stick pan with non-stick spray. Heat oven to 400. Pour rice in the bottom of the pan and spread evenly. Lay chops on the top and season with salt and pepper. Slice onion into rings and lay on top of chops. Mix can of soup with 1 can of water. Pour over the top. Cover and bake for 1 hour. It is super easy and quick to put together.
24. BAKED WINTER SQUASH, RAISIN AND PINE NUT LASAGNA Serves 8 6 POINTS
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
1. Preheat oven to 350°F.
2. Place flour in a small saucepan and very gradually whisk in the 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.
3. Spread 1/4 cup of sauce over the bottom of a 9 X 13-inch glass or metal pan and cover with 3 lasagna noodles; top with 1/3 of the squash and ½ cup of sauce. Sprinkle with ½ cup of mozzarella cheese and 1/4 cup of raisins. Cover with 3 more lasagna noodles and spread with 1/3 of the remaining squash and ½ cup of 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 sauce and sprinkle with pine nuts and remaining mozzarella.
4. Bake until lasagna is bubbling around the edges and browned on top, about 30 minutes. Slice into 8 pieces and serve.
when I make it, I add extra squash. no extra points and makes it even more tasty.
25. LAZY BOY PIEROGI by Carol55 Serves 6 4.5 WW Points
2 cups cooked mini lasagna noodles, rinsed and drained
1 1/2 cups chopped onion
2 cups boiling water
1 2/3 cups instant potato flakes
3/4 cups Land O Lakes no-fat sour cream
1 1/2 cups{6 ounces} shredded Kraft reduced fat cheddar cheese
Preheat oven to 350° Spray an 8 x 8 baking dish with butter flavored cooking spray. Evenly arrange ½ the noodles in prepared baking dish. In a large skillet, sprayed with butter flavored cooking spray, saute onion for 6-8 minutes. Meanwhile, in a large saucepan, combine boiling water and potato flakes.Mix well, using a fork. Fold in 1/4 cup of the sour cream.Add the cheddar cheese; mix well to combine. Evenly spread potato mixture over noodles. Layer remaining 1 cup noodles over potato mixture. Top with the onion. Cover and bake for 30 minutes.Uncover and continue baking for 15 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. When serving, top each piece with 1 Tbsp. sour cream. HINT: 1 3/4 cups uncooked lasagna usually cooks up to about 2 cups.
26. Southwest Chicken 4.5 POINTS per serving 4 servings
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
ground cumin to taste
In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
27. Pizza Turnovers 4 POINTS per serving Makes 6 Servings
5 ounces reduced-fat Italian bulk turkey sausage (mild)
1/2 cup pizza sauce
Nonstick olive oil cooking spray
1 (10-ounce) package refrigerated pizza dough
1/3 cup shredded reduced-fat Italian blend cheese
Preheat oven to 425°F. Cook sausage in nonstick saucepan until browned, stirring with spoon to break up meat. Drain off fat. Stir in pizza sauce. Cook until hot.
Spray baking sheet with cooking spray. Unroll pizza dough onto baking sheet. Pat into 12X8-inch rectangle. Cut into six (4X4-inch) squares. Divide sausage mixture evenly among squares. Sprinkle with cheese. Lift one corner of each square and fold dough over filling to opposite corner, making a triangle. Press edges with tines of fork to seal.
Bake 11 to 13 minutes or until golden brown. Serve immediately or follow directions for freezing and reheating.
Note: To freeze turnovers, remove to wire rack to cool for 30 minutes. Individually wrap in plastic wrap, place in freezer container or plastic freezer bag and freeze. To reheat turnovers, preheat oven to 400°F. Unwrap turnovers. Place on ungreased baking pan. Cover loosely with foil. Bake for 18 to 22 minutes or until hot. Or, place one turnover on a paper-towel-lined microwavable plate. Heat on DEFROST (30% power) 3 to 3-1/2 minutes or until hot, turning once.
28. South Of The Border Casserole 7 POINTS per serving: 6 servings
1 tsp olive oil 1 pound 95% lean ground beef
3/4 cup diced onion 3/4 cup diced sweet green pepper
2 seeded, fresh jalapeno peppers, minced 1 (28 ounce) can whole tomatoes
2 cups nonfat sour cream 1 tablespoon clover honey
1 tablespoon chili powder 1/2 teaspoon salt
8 ounces uncooked penne or macaroni pasta
Add the olive oil to a 5 quart nonstick saucepan and place over medium-high heat. Add the ground beef, breaking it up with the edge of a spatula, until it has lost its pink color. Drain any fat from the pan. Add the onions and green pepper, cooking until softened. Stir in the jalapeno peppers, tomatoes, sour cream, honey, chili powder and salt. Add the pasta. Stir, cover, lower the heat and gently simmer until the pasta is tender, about 25 minutes. Stir every five minutes, to keep the pasta from sticking to the saucepan bottom.
29. Guiltless Fries 2 POINTS per serving 4 servings
1 lb. baking potatoes 1/2 tsp. salt
1-1/2 tsp. garlic powder 1-1/2 tsp. dried dill weed
1/4 tsp. Italian herb seasoning nonstick cooking spray
Wash and cut potatoes into bite size pieces or French fry-size strips. In a large plastic bag, add salt, garlic powder, dill weed, and Italian seasoning. Add potatoes, close, and shake until coated. Spray a cookie sheet with nonstick spray. Place potatoes on cookie sheet and spray lightly with nonstick spray. Bake at 375°F for 50 minutes.
30. Hush Puppies 3 POINTS per serving 6 servings
1 cup cornmeal 1 teaspoon baking powder
1 teaspoon salt 1 teaspoon sugar
1 cup all-purpose flour 1 egg
3/4 cup milk 1 dash red peppers
chives (optional) 1 tablespoon onions, grated
Sift dry ingredients into a bowl. In a separate bowl beat egg and milk together.
Add to dry ingredients and stir. Stir in onion, red pepper and chives, if using.
Drop by spoonfuls into hot fat in a deep fryer, 375 degrees, and fry until golden brown.
31. Potato Cakes 1 POINT per serving 6 servings
2 cups potatoes, Mashed 2 tablespoons onions, Chopped
1/8 teaspoon salt 1 teaspoon oil
1 egg white, slightly beaten 2 tablespoons all-purpose flour
pepper
In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper.
Meanwhile, heat oil in a large skillet over medium high heat.
When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown.
Continue making takes, keeping first ones warm.
32. King Ranch Chicken Makes 4 servings POINTS: 5
1 green bell pepper, chopped 2 medium onion, chopped
1 10 oz. can Rotel tomatoes 6 oz. cubed chicken, cooked
1 can Healthy Request Condensed Cream of Mushroom or Chicken Soup
4 corn tortillas, torn in pieces 1/3 cup shredded Mexican cheese
Saute pepper and onion in skillet with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top. Bake at 325 degrees for 40 minutes or until hot and bubbly. Thanks! Vicky Murray
33. Southwest Chicken 4 servings aprx. 1 cup 5 points
1lb boneless chicken breast 2 tsp. chili powder
2 tsp. cumin salt and pepper to taste
cooking spray 1 green bell pepper-sliced
1 red bell pepper- sliced 1 small onion -sliced
1 c. corn 1/2 cup salsa
Directions: Coat chicken in combined seasonings. Spray pan w/ cooking spray and cook chicken til no longer pink. Remove and wipe out pan. Spray and saute vegetables til tender. Re add chicken and corn. Add salsa. Simmer 10 min. Notes: Four servings. Serve with sliced tomatoes and flour tortillas.
34. Easy Tater Tot Casserole Points: 6 Servings: 12 REVISED
72 pieces Ore-Ida Tater Tots
1 pound cooked ground beef 5-7% fat
10 3/4 oz Campbell's (U.S.) 98% Fat-Free Cream Of Mushroom Soup
10 3/4 oz Campbell's (U.S.) Cheddar Cheese Soup
1/4 cup 2% reduced fat milk
2 cup Kraft 2% Milk Reduced Fat Natural Shredded Cheese Shredded Mild Cheddar Cheese
350 Preheat:
Directions: Brown Hamburger meat and drain well. Layer tots in a 9x13 baking dish. Spread drained hamburger on top of tater tots. Mix both soups and milk together until blended (whisk does wonders). Pour soups and milk mixture on top of hamburger meat, covering well. Place in oven at 350 degrees until bubbly. Take out and add 2 cups of the shredded cheese and place back into oven until cheese melts.
35. Stove Top Meatloaf Servings: 10 Serving Size: 1 slice Points: 5
2lbs lean ground beef 1 box Stove Top
2 eggs 1 cup water
Oven Temp or Setting: 350 Preheat:
Directions: Mix all 3 ingredients. Divide into 2 loaf pans.
36. Chicken-Chili Casserole Points: 8 Servings: 4
6 ounces wide noodles 1 tablespoon reduced calorie margarine
4 teaspoons all-purpose flour
2 cups fat-free milk
1 tablespoon Parmesan cheese -- grated
2 cups skinless boneless chicken breast -- cooked and cubed
1 red onion -- chopped
2 tablespoons canned green chiles -- chopped
1 tablespoon Dijon mustard
4 teaspoons seasoned bread crumbs
Cook the noodles according to package directions; drain. Preheat the oven to 375 F; spray a 2-quart casserole with nonstick cooking spray. In a medium nonstick saucepan, melt the margarine. Sprinkle with the flour; cook, whisking constantly, 2 minutes. Whisk in the milk and cheese; cook, whisking constantly, until thickened, 2-3 minutes. Remove from the heat. Stir in the noodles, chicken, onion, chiles and mustard. Transfer to the casserole; sprinkle with the breadcrumbs. Bake until browned and bubbling, 20-25 minutes.
37. FRIED RICE 8 servings (½ cup), 2 POINTS each
4 cups cooked rice, cold
1/4 cup green onions, thinly sliced
1/2 cup frozen peas
1/4 cup carrots, minced
1/2 tsp ginger
1/2 tsp. granulated garlic
1/4 cup Egg beaters
2 Tbsp. low sodium soy sauce
1/2 tsp. Splenda
Spray a wok or skillet with cooking spray. Add the onions, peas, and carrots. Cook, stirring, until tender crisp. Add the rice and heat. Make a hole in the center of the rice mixture. Add the Egg Beaters and fry in the hole until the eggs are set. Chop up the eggs and mix the eggs into the rice mixture. Mix the soy sauce, seasonings, and Splenda. Add to the rice mixture and stir until mixed well.
38. General Tsao's Chicken Points: 6 4 servings (1 c. of chicken & sauce & ½ cup of rice) Serve it over rice to sop up every drop of the sauce. (extra points)
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound uncooked chicken breast, boneless & skinless, cut into 2-inch pieces
2 cup cooked white rice, kept hot
In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
39. super easy spanish rice Points 4 Servings 4
14.5 oz can tomatoes with jalapenoes
1 cup rice
1 1/2 c water
1/2 t salt
Pour entire can of tomatoes (including liquid) into kettle. Add water, rice, and salt. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Enjoy.
40. WW chicken pot pie It serves 6 for about 4 points a serving.
one egg (I used egg beaters)
1/2 cup skim milk
1 cup reduced fat bisquick
1 bag mixed veggies (if frozen thaw them first)
1 can of 98% FF Campbell's Cream of Chicken soup
1 cup shredded chicken
Mix soup with veggies and chicken in ungreased 2-quart casserole dish
Mix egg, milk and bisquick till smooth and pour over top of casserole
Cook on 400 for 30 minutes or until golden brown on top.
This recipe is one of my favorites! Fix with a side salad and its a complete meal...
41. Easy Cheese Lasagna - Week 9 makes 6 servings, 6 points per serving
1 jar (28 oz) spaghetti sauce
6 uncooked lasagna noodles
1 container (15 oz) fat free ricotta cheese
1-2 cups sliced or chopped raw vegetables, such as mushrooms, broccoli, bell pepper
1 package (8 oz) shredded low-fat mozzarella cheese.
Preheat oven to 375. Spray 11 by 7 baking dish with non-stick cooking spray. Spread 1/3 of the sauce on bottom of dish, arrange 3 noodles in a single layer over sauce. Top with another 1/3 of sauce, all of the ricotta cheese and vegetables, and ½ of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce.
Cover dish tightly with foil. Bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle with remaining mozzarella cheese, bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.
Tips: It's important to put the foil on the pan tightly because it's the steam that cooks the noodles. If you remove the foil but find the noodles aren't completely cooked (poke them with a knife), use a spoon to push the noodles back down under the sauce. Recover the pan with the foil and return to the oven for another 10-15 minutes. If you take the foil off and the lasagna looks "soupy", remove the foil and return the pan to the oven for 10 minutes or until the juice has evaporated. Then sprinkle on the cheese and finish baking.
42. Potato Soup WW style It's 1 point per 1 cup.
3 cans FF chicken broth
1 pkg FF white gravy mix (Pioneer or the like)
1 pkg frozen hash browns (I used O'Brien hash browns.)
Mix broth and potatoes and simmer for 20-25 minutes. Mix gravy with 1/2 c. water and add to mixture. Simmer and eat. I used an immersion blender and pureed the potatoes a little bit.
43. Chicken ' n Cheese Casserole 8 servings 6pts per serving
2 cups cooked macaroni
2 cups coarsely chopped cooked skinned boneless chicken breast
2 cans condensed cream of mushroom soup (undiluted)
1 cups fat free milk
8 oz low fat cheddar cheese, cut into small cubes
1. Preheat oven to 350
2. In large casserole, combine all ingredients, mixing well3. Bake, covered, 35-45 minutes. Remove cover; bake 10-15 minutes longer. Serve immediately.
I'm sure you can use cream of chicken...I was going to try that next time
44. BISQUICK CHICKEN POT PIE servings 6 POINTS 4
1-cup cut-up cooked chicken
1 bag (1 pound) frozen mixed vegetables, thawed
1 can (10 3/4 ounces) 98% fat-free cream of chicken soup
1 cup Reduced Fat Bisquick®
1/2 cup fat-free (skim) milk
1 egg
Heat oven to 400°. Mix chicken, vegetables and soup in ungreased 2-quart casserole. Stir remaining ingredients with fork. Pour into casserole. Bake uncovered about 30 minutes or until golden brown. 6 servings. (I broiled it for about 2 minutes at the end to brown the crust_
45. Chicken Baseballs Serves 4 POINTS 6.5
Ingredients
-3 oz. light cream cheese, softened
-2 tsp. light margarine, melted
-1/4 tsp. salt
-1/4 tsp. pepper
-2 T. milk
-2 T. chopped onion
-2 c. cubed, cooked chicken
-1 8 oz. can reduced fat crescent rolls
-bread crumbs
1.In a blender, combine cream cheese, butter, salt, pepper, milk, and onion.
2.Pour mixture over chicken and stir.
3.Separate crescent roll dough into four rectangles and seal perforations.
4.Spoon 1/2 c. mixture into center of each.
5.Pull opposite corners of dough to center and seal; sprinkle each "baseball" with breadcrumbs and place on ungreased cookie sheet.
6.Bake at 350 for 20 minutes.
46. Chicken Fingers with BBQ Sauce 4 servings
5 points per serving (1 serving is 3 chicken fingers and 1 & 1/2 Tbsp. BBQ sauce)
2 Tbsp. honey mustard (you can mix 1 Tbsp Dijon mustard with 1 Tbsp honey)
2 Tbsp. low fat buttermilk
1/2 -1 c. dried bread crumbs
1 lb. boneless, skinless chicken or turkey breasts, cut into 12 equal strips
6 Tbsp. BBQ sauce, hickory flavored preferred
Preheat oven to 450 degrees. Place a large baking sheet in the oven to preheat.
In a shallow dish, whisk together mustard and buttermilk. Place bread crumbs in a separate dish. Add meat to mustard mixture; turn to coat. Transfer meat to bread crumbs and turn to coat. Remove the hot baking sheet from the oven and coat with cooking spray. Place meat on baking sheet and bake 6 minutes; flip and bake until golden brown and cooked through, about 6 minutes more. Serve tenders with BBQ sauce on the side.
47. Easy Cheesy Lasagna 6 servings 6 points per serving
6 dry lasagna noodles 1 1/2 cups fat-free ricotta cheese
8 oz Kraft 2% Shredded Mozzarella Cheese 25 oz spaghetti sauce
1 cup onions 1 cup mushrooms
1 1/2 cups Contadina diced tomatoes
Preheat the oven to 375.
Using a 11"x9" dish, spray with cooking spray. Lay down 1/3rd of sauce down and spread around evenly. Lay three lasagna noodles down in single layer. Lay 1/3 of sauce over that, spreading evenly. Place all vegetables, all ricotta, and half the mozzarella on top. Place last three noodles over cheese and cover with remaining sauce. Cover with foil and cook for an hour. Remove from oven and top with rest of mozzarella, bake for 5 more minutes. Remove from oven and let set for at least 10 minutes.
48. CHILI MAC CASSEROLE servings 8 POINTS 5
1 1/2 cup uncooked macaroni 1 pound Laura's Lean ground round
1 large onion(s) 2 clove garlic clove(s)
28 oz canned diced tomatoes 8 oz canned tomato sauce
1 can light red kidney beans 1 1/2 tsp table salt
1 tsp chili powder 1/2 tsp ground cumin
1/2 tsp black pepper 4 oz 2% shredded cheddar
1/4 c. shredded 2% mozzarella cheese
Cook macaroni. In pan, brown meat, onion and garlic. Drain, add diced tomatoes, tomato sauce, beans and seasonings. Combine with drained noodles. Place in 9x11 pan coated w/ Pam. Bake covered at 375 for 25 - 30 min. Add cheese, bake 5 - 8 min.
49. Cheesy Beef and Rice Casserole 4 servings (serving size: 1-1/4 cups)
1/2 pound ground round 1 cup chopped onion
1 cup chopped green bell pepper 1/4 cup water
1 tablespoon chili powder 2 teaspoons ground cumin
1-1/2 teaspoons sugar 1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, drained
3 cups cooked long-grain rice 1 cup fat-free sour cream
1/2 cup sliced green onions 1/4 cup skim milk
3/4 cup (3 ounces) reduced-fat sharp cheddar cheese
Preheat oven to 375 Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chiles); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside. Combine the rice, sour cream, sliced green onions, and milk in a bowl. Spoon rice mixture into a 9-inch baking dish. Top with beef mixture; sprinkle with cheese. Bake at 375 ; for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.
50. BEFORE PAYDAY SUPPER For 4 = 8pts For 6 = 5pts per serving
1lb Very Lean Ground Beef 1 Medium Onion, chopped
1 Clove Garlic, minced 1 Can Italian Stewed Tomatoes, chopped
2t Beef Bouillon 2 Cups Water
1/4t Black Pepper 1 1/2 Cups Mushrooms, sliced
1/4 t Tabasco 2 1/2 Cups Any Shaped Pasta, cooked
Brown ground beef, onion, and garlic. Drain well. Add tomatoes with juice, bouillon, water, pepper, mushrooms, and tabasco. Cook for 40 minutes. During last 15 minutes of cooking boil pasta an add when done. Stir well before serving.
51. lemon baked chicken
4 boneless, skinless chicken breasts 1 lemon
italian bread crumbs salt and pepper
wash and pat chicken breasts with a paper towel. squeeze fresh lemon over each piece, salt, and pepper. dip in italian bread crumbs. place on baking sheet. bake for 30 minutes.
goes great with green beans and rice!
52. Cheesy Chicken Enchiladas Serves: 3 Points: 6
1 cup chopped onion
1 1/2 cups shredded cooked chicken breast
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3-less-fat cream cheese
1 tsp. ground cumin or chili powder
8 (6-inch) flour tortillas
1 1/2 cups bottled green taco sauce
Preheat oven to 350*
53. Beef Steak in Mushroom Gravy Serves 4 (5 points)
6 tablespoons all-purpose flour 1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
4 (4-ounce) lean minute or cube steaks
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom Soup
1/2 cup (one 2.5 -ounce jar) sliced mushrooms, drained
1 3/4 cups (one 14 1/2 -ounce can) Swanson Beef Broth
In a small bowl, combine flour, onion flakes, and parsley flakes. Coat steaks on both sides in flour mixture. In a large skillet sprayed with butter-flavored cooking spray, lightly brown steaks for 3 minutes on each side. In a large bowl, combine mushroom soup, mushrooms, beef broth, and any remaining flour mixture. Pour soup mixture evenly over steaks. Bring mixture to a boil. Lower heat, cover, and simmer for 20 to 25 minutes or until steaks are tender. When serving, evenly spoon gravy over steaks.
54. Cowboy Chicken Fried Steaks 6 Points 4 Servings
1 tbs. +1 tsp. reduced calorie margarine 6 tbs. all purpose flour
1 tsp. chili seasoning 2 tbs. skim milk
4 (4 oz.)lean tenderized minute steaks or cube steaks
1 1/2 cups(12 oz can)Carnation Evaporated skim milk
1/2 cup water
1 tsp. dried parsley flakes
1/8 tsp. black pepper
In a large skillet sprayed w/ butter flavored cooking spray, melt margarine. Meanwhile, in a shallow dish, combine 3 Tablespoons flour and chili seasoning. Pour skim milk into another shallow dish. Coat steaks first in skim milk, then in flour mixture. Evenly arrange coated steaks in skillet. Brown for 3 to 5 minutes on each side. Remove steaks and keep warm. In a covered jar, Combine evaporated skim milk, water and remaining 3 tbs. flour. Shake well to blend. Pour milk mixture into same skillet steaks were cooked in. Stir in parsley flakes and black pepper. Cook over medium heat until gravy thickens, stirring often. For each serving , place 1 steak on a plate and spoon about 1/2 cup gravy over top.
55. Shrimp "fried rice" From the kitchen of GYDNIM servings 2 points 4
6 oz cooked shrimp 1 cup cooked brown rice
4 scallions or 1 large onion 1/2 green pepper
1 cup green beans 1TBS garlic powder
1 tsp salt 1 scrambled egg
Spray a non-stick pan with cooking spray. Scramble an egg & set aside.Saute the scallions, green pepper, & green beans until soft. Add shrimp, egg, garlic powder, salt & rice. Cook over medium heat for 5 minutes.
Get as creative with the veggies as possible. I've added mushrooms, broccoli, carrot, etc. You can cut down on cholesterol by omitting the egg
56. Barbeque Biscuit Cups 6 points per 2 biscuits
8 ounces extra lean ground beef -- or ground turkey
1/4 cup chopped green bell pepper
1/4 cup finely chopped onion1 cup tomato sauce
1 tablespoon brown sugar twin -- or splenda
1 teaspoon prepared mustard
1/8 teaspoon black pepper
1 can Pillsbury refrigerated Flaky Biscuits
2 1/4 ounces reduced fat Cheddar Cheese -- shredded
Preheat oven to 400*. In a large skillet, sprayed with olive oil flavored Pam, brown the ground meat, onion & green pepper. Drain, then add the tomato sauce, sweetener, mustard & black pepper; simmer 5 minutes. Place each biscuit in a sprayed muffin cup, pressing dough up the sides, to the edge of the cups. Evenly spoon mixture into cups. Bake 10-15 minutes or until golden brown. Sprinkle on the cheese & continue baking for 2-3 minutes or until cheese is melted.
57. Mexican Chicken: Serves: 8
8 ounces cooked chicken breast, cut into strips 1 large onion, chopped
1 bell pepper, chopped 2 cans reduced fat cream of chicken soup
1 can diced Rotel tomatoes 1/2 pound (8 oz) Velveeta Light Cheese
12 extra thin corn tortillas
Preheat oven to 350 degrees. Open all cans and drain juice from tomatoes. Sauté onions and peppers with one tablespoon of water in a large heavy pot.
Add all other ingredients (except tortillas) to pot and heat slowly until cheese is melted and it looks really creamy. Rip the tortillas in pieces and mix them into the sauce mixture. Prepare a 9x13" baking dish with cooking spray. Pour mixture into prepared dish and bake at 350 degrees for 30 minutes.
58. Southern-style oven fried chicken serves 4 Points 5
1/2 cup all-purpose flour 1/4 tsp table salt
1/8 tsp cayenne pepper 3 oz buttermilk
3/4 cup corn flakes crumbs
1 pound boneless, skinless chicken breast(s), four 4 oz pieces
Preheat oven to 365ºF. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside. Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.
Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.
Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.
59. Shepherds Pie Makes 4 servings. 5 Points per serving.
1 lb ground turkey 1/2 cup chopped onion(s)
1/2 cup of sliced baby carrots 1 cup frozen green peas
2 cup mushroom(s), sliced 2 1/2 cup Campbell's (U.S.) Beef Broth
2 cup mashed potatoes 1/2 tsp paprika
Preheat oven to 375. Cook ground turkey until no longer pink. Add onion and mushrooms; cook, stirring constantly, until onion and mushrooms are softened. Add carrots and peas; continue to cook and stir until veggies are tender. Add broth; bring to boil. Cook until most of liquid is absorbed. Transfer mixture to 1 1/2 quart casserole and top with mashed potatoes, spreading with fork; sprinkle with paprika. Bake until heated through, 15-20 minutes.
I actually added the broth and just cooked it down until the veggies are tender. The original receipe only had 1 cup of broth. But my carrots were taking a while to cook. So I just used the whole
60. Chicken Fingers with Honey Sauce 5Points Per Serving 4 servings
12 ozs. skinless chicken tenders 2 Beaten egg whites
1 tablespoon honey 2 cups cornflakes, crushed
1/4 teaspoon pepper 1/4 cup honey
4 teaspoons prepared mustard or Dijon-style mustard
1/4 teaspoon garlic powder
1. Rinse chicken, pat dry with paper towels. In a small mixing bowl combine the egg whites and the 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip the chicken strips into the egg white mixture. Roll in the crumb mixture to coat. Place in a single layer on a ungreased baking sheet. Bake chicken in a 450º oven for 11 to 13 minutes, or until no longer pink. 2. Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, mustard, and garlic powder. Serve with chicken.
61. Crispy Chicken 4.5 Points per Serving 4 servings
4- 4oz Skinless, boneless chicken breasts
1/4 C. Fat Free Ranch Dressing
1/2 C. Corn flakes-Crushed
Spices of choice (parsly, garlic powder, onion powder, etc
Salt (optional)
Pam
Preheat oven to 350º. Mix spices, salt, and corn flakes in a bowl and set aside. Dip Chicken in Fat Free Ranch Dressing. Roll chicken in corn flake mixture. Spray rack with pan under it with Pam. Put chicken on rack. Cook until chicken is done, about 45 minutes to 1 hour.
62. Oven-Fried Chicken Breasts 6 Points per serving 4 servings
1/4 cup dry breadcrumbs 1 tablespoon grated Parmesan cheese
1 teaspoon paprika 1 teaspoon dried thyme
1/2 teaspoon garlic salt 1/4 teaspoon ground red pepper
1/3 cup lowfat buttermilk
4 6-oz. skinned chicken breast halves -- (not boneless)
1>cooking spray
1 tablespoon stick margarine or butter -- melted
Preheat oven to 400º. Combine first 6 ingredients in a shallow dish. Place buttermilk in a shallow dish. Dip chicken in buttermilk; dredge in breadcrumb mixture. Place chicken, bone sides down, in a jelly-roll pan coated with cooking spray. Drizzle margarine over chicken. Bake at 400º for 40 minutes or until done.
63. Fast & Furious Chicken and Rice (Arroz con pollo rapido) 8.5 Points Per Serving serves 4
4 each boneless, skinless chicken breast 1 teaspoon garlic powder
1 teaspoon cumin 1 jar salsa
1/2 can chicken broth
2 cups brown rice, cooked -- if you don't have cooked on hand, make instant brown rice
Preheat oven to 375º. In a 9 x 13 pan, place frozen chicken breasts and sprinkle with seasonings. Spoon half a jar of salsa on top of the breasts, and pour ½ can chicken broth in the pan. Bake for 20 minutes or until done. In the meantime, prepare rice according to directions. When chicken is done, cut horizontally and serve on top of rice with more salsa and low fat sour cream.
64. Low-Fat Mexican Tamale Pie 6 servings 4 points
1 cup corn meal 4 cups water
1 onion, chopped 1 green pepper, chopped
1/4 cup fat free chicken broth 1 - 20 ounce can tomatoes, drained
1/8 teaspoon chili powder 1 pound ground turkey or chicken breast
1. Preheat oven to 375º F.
2. In large bowl, combine corn meal and water. Mix well and set batter aside.
3. In large nonstick skillet over high heat, saute onions and pepper in broth until tender. Add tomatoes and chili powder; cook until thick and set aside.
4. In another large nonstick skillet over high heat, cook meat for 10 minutes or until browned. Remove from heat and rinse with hot water.
5. Combine meat with tomato mixture; mix well.
6. In 8" x 8" nonstick baking dish, pour half of the corn meal batter, top with meat mixture and cover with remaining cornmeal batter.
7. Bake for 30 minutes or until golden brown. Serve hot.
1 pound ground turkey 1 can tomato soup
1 cup salsa 1/2 cup skim milk
6 flour tortillas -- cut in 1" pieces 1 cup reduced fat cheddar cheese
In skillet, over medium high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk and tortillas and half the cheese. Spoon into 2 qt. shallow baking dish. Cover. Bake at 400º for 30 mins or until hot. Sprinkle with remaining cheese.
66. Chimichangas 6 Points per serving Serves 4 (2 each)
8 ounces ground 90% lean turkey or beef 1/2 cup chopped onion
1/2 teaspoon minced garlic 1 cup chunky salsa
1 teaspoon Jo's chili seasoning 8 (6-inch) flour tortillas
1/4 cup no-fat sour cream
1. Preheat oven to 475º F. Spray a 9-by-13-inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa (I used more salsa in the meat mixture), and Jo's chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray. Bake for 12 to 14 minutes or until golden brown. For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.
67. Ground Beef-and-Noodle Bake 6 Points Per Serving 8 servings
6 ounces uncooked medium egg noodles 1 pound ground round
1 cup sliced mushrooms 1/3 cup chopped onion
2 cloves garlic -- minced 2 8-oz cans tomato sauce -- no salt-added
1/2 teaspoon freshly ground pepper 1/4 teaspoon salt
1 12-oz carton 1% low-fat cottage cheese 1 8-oz carton fat-free sour cream
1/3 cup chopped green onions 2 tablespoons grated Parmesan cheese
1 tablespoon poppy seeds
3/4 cup shredded reduced-fat cheddar cheese -- divided (3 oz)
cooking spray
Cook noodles according to package directions omitting salt and fat. Drain and set aside. Cook ground round and mush, onion & garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain in a colander. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet. Add tomato sauce, pepper, and salt. Combine cottage cheese and next 4 ingredients in a large bowl. Stir in meat mixture, noodles, and 1/3 cup cheddar cheese. Spoon noodle mixture into a 2-quart casserole coated with cooking spray. Cover and chill casserole 8 hours or freeze. Preheat oven to 350º F. Remove casserole from refrigerator; let stand at room temperature 30 minutes. Bake, covered, at 350 º for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake, uncovered, an additional 5 minutes.
68. Low-Fat Mexican Lasagna 4.3 Points Per Serving 6 servings
1 pound lean ground sirloin
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped green bell pepper
1 (14.5-ounce) can tomatoes, crushed
1 (14-ounce) can enchilada sauce, divided
Salt and pepper to taste
4 slices light (1/3 less fat) American cheese
1 cup low-fat cottage cheese
1 egg white, beaten
6 medium flour tortillas, cut into thirds
Combine ground sirloin with next four ingredients in pan, cooking over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes. Meanwhile, combine both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside. In frying pan coated with non-stick cooking spray, heat remaining enchilada sauce a little at a time and fry flour tortillas until soft. Remove, continuing to add sauce and fry tortillas until all have been done. Spoon one-third meat mixture into a 12-by-8-by-2-inch baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers, ending with meat. Bake at 350º for 25 minutes. Let stand for 5 minutes before cutting.
69. Philly Cheese Steak
2 C. onion, thinly sliced
1/2 C. water
2 t. Dijon mustard
1/2 t. garlic, dried, minced
4 hot dog rolls
6 oz. Healthy Choice 97% fat-free Deli sliced roast beef
3/4 oz. Kraft reduced fat Swiss cheese
1/4 C. shredded Kraft reduced-fat Cheddar cheese (3 oz)
Preheat broiler; In a large skillet spryed with non-stick spray combine onion and water; Cover and cook over medium heat 10 min. Stir in mustard and garlic; seperate each bun and arrange on baking sheet; lightly spray butter flavored non-stick spray; broil 1-2 min. Separate beef into 4 even piles; Top bottom half of each bun with a pile of roast beef and slice of Swiss cheese; Evenly spoon about 1/2 cup onion and 3 T of Cheddar cheese over top of remaining bun halves; Broil for 1-2 min. or until cheese melts; Sandwich each half together, cut in half and serve at once.
This was given out at my WW meeting last night
70. Pork Chop Casserole 7 Points Per Serving 4 servings
4 boneless pork loin shops (3/4 inch thick) 1/4 tsp Italian seasoning
1/4 tsp pepper 1 medium onion, chopped 2 large potatoes, peeled /sliced 1/4 inch
3 tbsp reduced fat margarine 1 tbsp all-purpose flour
1 tbsp chopped green pepper
Sprinkle pork chops with Italian seasoning and pepper. Arrange in the center of a 13 x 9 x 2 inch-baking dish sprayed with nonstick cooking spray. Place one layer of potatoes around chops; sprinkle with half of the onion. Dot with 1 tbsp of the margarine; sprinkle with half of the flour. Repeat layers. Sprinkle with green pepper. Cover and bake at 325º for 45 minutes. Uncover and bake 20 to 25 minutes longer or until the potatoes are tender and meat juices run clear
71. Sweet Potato Casserole with Praline Topping 7 Points 8 servings
1 cup all-purpose flour 2/3 cup packed brown sugar
1/4 cup chopped pecans – toasted 1/4 cup light margarine -- stick
1/2 teaspoon ground cinnamon 2 1/2 pounds sweet potatoes -- peeled & halved
1/2 cup granulated sugar 1 1/2 teaspoons vanilla extract
1 large egg white 5 ounces evaporated skim milk
vegetable cooking spray
For extra flavor, the streusel is stirred into the casserole plus sprinkled on top.
1. Preheat oven to 350º.
2. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.
3. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; place in a large bowl, and mash. Stir in 1 cup streusel, granulated sugar, and next 3 ingredients. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350º for 45 minutes.
72. All American Potato Salad 2 Points per serving 8 servings
2 pounds medium-sized red potatoes – unpeeled 1/3 cup thinly sliced celery
1/3 cup finely chopped onion 1/3 cup grated carrot
1 tablespoon sweet pickle relish -- plus 1 1/2 teaspoons sweet pickle relish
***Dressing***
1/3 cup nonfat or reduced-fat mayonnaise
1/3 cup nonfat sour cream
2 tablespoons spicy mustard
1/4 teaspoon ground black pepper
1. Cut the potatoes into 3/4 " pieces, and place in a microwave or stove-top steamer. Cover and cook at high power or over medium-high heat for 8 to 10 minutes, or until tender. Rinse with cool water and drain. Place the potatoes in a large bowl. Add the celery, onion, carrot, and relish, and toss gently to mix. Combine the dressing ingredients in a small bowl, and stir to mix well. Add the dressing to the potato mixture, and toss gently to mix. Cover the salad and chill for at least 2 hours before serving.
3 2/3 cups cooked elbow macaroni - (8 oz. uncooked), cooked without salt
4 cups tomatoes -- peel, seed & coarsely chopped (about 2-1/2 lbs
4 slices cooked bacon -- hickory-smoked, crumbled
3 cups iceberg lettuce -- (prepackaged), very thinly sliced
1/2 cup fat-free mayonnaise
1/3 cup low-fat sour cream
1 tablespoon Dijon mustard
1 teaspoon sugar
2 teaspoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1. Combine first 4 ingredients in a large bowl; toss gently. Combine mayonnaise ane next 6 ingredients; stir well. Add dressing to salad; toss gently. Serve
Notes: I substituted 4 ounces cooked ham, diced, used sugar substitute in place of sugar, and I medium head of iceberg lettuce for a point change...
74. Chicken Taco Salad 4 Points per serving Serves 6
3/4 cup chopped onion
1 1/2 cups (8 ounces) diced cooked chicken breast
5 ounces (one 8-ounce can) canned pinto beans -- rinsed and drained
1/2 cup water
1 1/2 teaspoons taco seasoning mix
4 cups shredded lettuce
2 cups chopped fresh tomato
1/2 cup chopped green bell pepper
3/4 cup (3 ounces) Kraft shredded reduced-fat Cheddar cheese
1 1/2 cups (1 1/2 ounces) Corn Chex
3/4 cup chunky salsa
6 tablespoons Land 0 Lakes fat-free sour cream
"Olé Olé Olé! This taco salad still delivers all the traditional flavors, but the chicken offers a lighter version of this spicy and satisfying dish!"
1. In a large saucepan sprayed with olive-flavored cooking spray, brown onion. Stir in chicken pinto beans, water, and taco seasoning. Mix well to combine. Lower heat. Simmer 10 minutes, stirring occasionally. Meanwhile, in a large serving bowl, combine lettuce, tomato, and green pepper. Spoon hot chicken mixture over lettuce mixture. Top with Cheddar cheese and Corn Chex. Toss gently to combine. For each serving, place about 2 cups mixture on a plate and top with 2 tablespoons salsa and 1 tablespoon sour cream.
HINT: If you don't have leftovers, purchase a chunk of chicken breast from your local deli. Serving size (2 cups mixture, 2 tablespoons salsa and 1 tablespoon sour cream)
4 cups finely shredded lettuce
1 1/2 cups chopped fresh tomatoes
1/4 cup Hormel bacon bits
4 slices reduced-calorie white bread -- toasted and cubed
1/3 cup shredded Kraft reduced-fat Cheddar cheese -- (1 ½ ozs
1/4 cup Kraft fat-free mayonnaise
1/2 cup Kraft Fat-free Thousand Island dressing
1 teaspoon dried parsley flakes
1. In a 8-by-8-inch baking dish, layer lettuce, tomatoes, bacon bits, toast cubes, and Cheddar cheese. In a medium bowl, combine Thousand Island dressing, mayonnaise, and parsley flakes. Spread dressing mixture evenly over top. Cover and refrigerate at least 30 minutes.
Divide into 4 servings. Serving size (1/4 recipe)
76. Cheesey Twice-Baked Potatoes 2 Points Per Serving 4 servings
2 Idaho potatoes, about 1 lb 1/4 C. Fat-free Sour Cream
1/4 C. Crumbled Bleu Cheese 1 tsp. Chopped Fresh Parsley
Preheat oven to 400ºF. Pierce potatoes with fork. Bake until tender, 45-50 minutes. Remove from oven; let stand until cool enough to handle. Cut potatoes lengthwise. With spoon, scoop out potato pulp, forming 4 shells. Place pulp in bowl; add sour cream, bleu cheese and parsley. With potato masher, blend until smooth. Smooth potato mixture into shells. Place on baking sheet and bake until heated through, 15 minutes
77. Sweet Potato and Apple Bake 3.5 Points Per Serving 6 servings
1 large (1/4 lb) sweet potato 3 medium Golden Delicious apples
1 teaspoons lemon juice 1 large leek
1/4 cup (½ stick) butter or margarine, softened 1/4 teaspoon Salt
1/8 teaspoon ground pepper 1/4 cups apple juice
2 tablespoons unseasoned bread crumbs 1 tablespoon brown sugar
Heat oven to 350º. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch-thick slices. Place apples in bowl and add water to cover; add lemon Juice. Trim off top of leek 1 inch above white; discard top and root end. Cut leek lengthwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease 1 1/2-quart casserole with 1 tablespoon butter. Place one-third of apples in bottom of casserole; top with one-third of leek slices and one-third of sweet potato. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 tablespoons butter; pour apple juice over all. Cover tightly with lid or aluminum foil and bake 45 minutes. Meanwhile, to make topping, in small saucepan, melt remaining 1 tablespoon butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve immediately
78. CHICKEN AND DUMPLINGS 8 servings 1 cup each 3 points
4 boneless, skinless chicken breasts
5 fat-free flour tortillas
2 cans (14 1/2 oz.) Low-sodium chicken broth
1 can (14 1/2 oz.) water
1/3 cup evaporated skim milk
3 low-sodium chicken bouillon cubes
1 can (10 3/4 oz.) Healthy Request Cream of Chicken soup
Black Pepper
Boil chicken breasts in chicken broth and water until tender. Remove breasts and reserve broth
Tear flour tortillas for your dumplings (tear them into whatever size dumplings you like) Shred chicken breasts. Add low-sodium chicken bouillon cubes to broth. Bring to a rolling boil Drop flour tortillas into broth and cook at a rolling boil...about 5 minutes Add evaporated skim milk, shredded chicken, Healthy Request Cream of chicken soup, and dash of black pepper. Cover and simmer 1 hour or until thick as you like.
79. Crock Pot Mexican Dish Servings 6 – Points 7
6 corn (or flour) tortillas, in pieces
1 can Ranch style beans
1 can cream of mushroom soup 1 can cream of chicken soup
1 can Rotel tomatoes (with juice)
1 lb. ground beef or turkey, browned with chili powder and garlic powder to taste and drained
8 oz. Velveeta, cubed
Place in order given in your Crock Pot. Cook 3 to 4 hours on low.
80. Crock-pot Creamy Salsa Chicken 6 servings at 6 points each
6 boneless skinless chicken breast 1 envelope taco seasoning mix
1 med. jar salsa ½ cup fat free sour cream
Spray pot with cooking spray...place chicken in pot and sprinkle with taco mix then top
with salsa......cook on low for about 6 hours..remove chicken and stir sour cream into
salsa..spoon over chicken..
81. Chicken A La King Crock Pot 4 servings 6 points per serving
1/2 cup onion 1/2 cup celery
1/4 medium green pepper 1/4 cup canned pimento
4 oz sliced mushrooms, canned 1/2 lb boneless, skinless chicken breasts
1/2 tsp seasoned salt 1/8 tsp black pepper
11 oz Campbell's cream of mushroom soup, 98% fat free
13 oz fat-free evaporated milk 2 cups cooked rice
Put all ingredients into an electric slow cooker; mix. Cover and cook
on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve
over 1/2 cup hot rice.
82. Crockpot Stuffing and Chicken Makes 4 servings at 7 pts each.
1 pkg Stove Top Stuffing (dry)
1 little package of spices/herbs that may still come with your
stuffing mix
1 can 98% FF cream of mushroom
1/2 cup water
4 boneless skinless chicken breasts
Mix first three ingredients together (I just did it in the crockpot)
place defrosted chicken on top and cook on low for 7 hours.
83. Cranberry Crockpot Chicken points 12 + 4 + 6.5 + 12 + 13 = 47.5 for the whole pot
16 oz can smooth cranberry sauce (12 pts)
8 oz FF Catalina salad dressing (4 pts)
1 envelope dry onion soup (4 oz. = 6.5 pts how much in an envelope?)
16 oz. skinless, boneless chicken breasts (guess at 16 oz. = 12 pts)
1 cup Uncle Ben's Rice
(1 c. uncooked white rice = 13 pts)
Mix cranberry sauce, dressing, and soup mix together in crockpot. Add
chicken. Cook on low 6 hours. Add rice and cook another 30-40 minutes
until rice is done.
84. Crockpot Garlic Chicken Serves 4 Points 3
4 skinned chicken breast halves 1 teaspoon salt
2 teaspoons paprika 2 teaspoons lemon pepper
1 large onion, sliced 10 cloves garlic (about 1 medium), un-peeled
Mix together salt, pepper and paprika. Rub all over meat side of
chicken breast. Place onion in slow cooker. Place chicken breast side
up on onion. Place garlic on chicken. Cover and cook on low in slow
cooker for about 6 hours or until juices run clear.
85. Easy Crockpot Spanish Chicken
4 Boneless Chicken Breasts
1 can condensed Reduced Fat Cream of Mushroom
1 can Tomato Soup
1 10 oz can Rotel Diced Tomato w/ green chilies
Mix the 3 cans in the CrockPot, add chicken and cook 8 hours or more
on Low. (I put on high for 1 hour while I was still home, then
switched to low).
Sever over rice.
Points have not been calculates Number of servings unknown
86. Southwestern Crockpot Chicken and Potato Soup Serves 4 POINTS 6
3/4 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
3 small sweet potatoes, or 2 medium, peeled and cut into 1-inch cubes
1 large onion, chopped
29 oz canned diced tomatoes, salsa-style with chilies, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup frozen corn kernels, not thawed
Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a
4-quart or larger slow cooker (crockpot); cover and cook on low heat
setting for at least 6 hours. Stir in corn; cover and cook on high heat setting until chicken is no
longer pink in the center and vegetables are tender, about 30
minutes. Yields about 1 1/4 cups per serving.
87. Crockpot Sour Cream Salsa Chicken servings 4 POINTS 4
4 Skinless/Boneless chicken Breast halves 1 pkg reduced sodium taco seasoning mix
1 cup Salsa 2 Tablespoons cornstarch
1/4 cup light sour cream
Spray crockpot with cooking spray. Add the chicken breasts. Sprinkle
with taco seasoning and salsa. cook on low for 6 to 8 hours.
When ready remove the chicken from the pot. place about 2 tablespoons
of corn starch in a small amount of water and stir well. Stir the
cornstarch mixture in to the salsa sauce. Stir in the sour cream.
Let the sauce warm up and serve when hot.
88. CrockPot Chicken Fajitas servings 12 POINTS 3
5 boneless, skinless chicken breasts 2 Medium Green Peppers
1 Large Red Pepper 1 Large Yellow Pepper
1 Medium Red Onion 4 TB. Fajita Seasoning Mix
4 TB. Taco Seasoning Mix 4 oz. Light Sour Cream
4 oz. Mild Chunky Salsa 12 Medium Fat-Free Flour
Place
6 hours. Remove chicken & shred. Return chicken to crockpot. Cut bell
peppers & red onion into strips & place on top of shredded chicken.
Sprinkle seasoning mixes on top of mixture & cover. Turn crockpot
setting to low & cook for 1 hour, stirring occasionally. Serve on fat-
free flour tortillas. Light sour cream & salsa may be added, if
desired (& is included in point totals)!!
89. Crockpot Lasagna servings 10 POINTS 7
1 lb of lean ground turkey 1 onion chopped
1/8 tsp. garlic powder 2-15oz cans tomato sauce
1-6 oz can tomato paste 1-1/2 tsp. salt
1 tsp. oregano 1-12 oz carton of fat-free cottage cheese
½ cup grated parmesan cheese 12 oz lasagna noodles - uncooked
12 oz shredded non-fat mozzarella cheese
Brown ground turkey and onions in a skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. In a bowl mix the cottage cheese, parmesan cheese and mozzarella cheese. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodle (break to fit) and top with cheese mixture (you may have to use a knife to spread it). Repeat layers two more times.Cover and cook on low for 6-8 hours.
90. Crockpot Chicken Fiesta servings 10 POINTS 5
10 3/4 oz can healthy request cream of mushroom soup
10 3/4 oz can healthy request cream of celery soup
1 cup light sour cream
1 can ortega diced chiles
2 cans (7 oz approx) dark meat chicken
2 cups canned pinto beans1/3 cup diced green onions
1 cup salsa
15 corn tortillas, torn into bite sized pieces
Mix together all ingredients but tortillas in a bowl. Layer 1/3 of tortillas in bottom of crock pot. Top with 1/3 of soup mix. Continue layering tortillas and soup until finished. Cook on high 3-4 hours or low 7-8 hours
91. Chunky Crockpot Chili servings 6 points 4
1 lb lean ground turkey
Diced onions, green, yellow and red peppers
1 cup shredded carrots (optional)
1 cup sliced mushrooms
1 can (28oz) crushed tomatoes
2 cans kidney beans, undrained
1 8 oz can crushed pineapple, drained
3 Tbsp chili powder
Hot sauce to taste.
salt, pepper
Brown turkey, breaking up meat with spoon. Add to crockpot along with
remaining ingredients. Cook on low for 8 hours.
92. Crockpot Chicken & Mushroom Sauce servings 4 POINTS 4
1 can Campbell's 98% Fat Free Cream of Mushroom Soup;
1 can sliced mushrooms;
1/2 Cup Chicken Broth;
2 Skinless Chicken Breasts;
1/2 lb. frozen green beans;
2 Cups cooked brown rice
Mix soup, broth and mushrooms. Put chicken in bottom of crockpot and cover with soup mixture. Put green beans on top. Cook on low 7-9 hours. Divide chicken and serve over rice.
Be careful if using chicken with bones in. The longer it cooks, the more likely it is that bones will fall out and into the sauce, carefully disguised as mushrooms.
93. Crockpot Chicken & Onions servings 4 POINTS 8
4 medium onions-sliced hamburger style
2 1/2 tsp. minced garlic
1/4 cup lemon juice (can be the bottled kind)
1/2 tsp. salt (if desired)
Cajun seasoning or cayenne pepper
4 frozen boneless, skinless chicken breasts
Hot cooked rice
Put frozen chicken in crockpot and sprinkle cajun seasoning on both sides. Place onion on top of chicken and sprinkle with cajun seasoning. Add garlic, lemon juice and salt.
Cover and cook 6-8 hours on low. Prepare rice separately.Serve the chicken and onions over the rice. NOTE: 4 oz. of the chicken breast with 1 cup white rice with onions is 7.5 points, eat a 0 point veggie with this and you have a 7.5 point meal!
94. Crockpot Chicken Stroganoff servings 6 POINTS 4
1 lb boneless chicken breast, frozen
1 can 98% fat-free cream of mushroom soup
16 oz fat-free sour cream
1 pkg onion soup mix
Place frozen chicken breast on the bottom of crockpot. Mix other ingredients together and pour over chicken. Cook on low setting for at least 7 hours. Stir sauce well before serving.
If you serve this over rice or noodles, add appropriate points per serving size!
(I omitted the onion soup mix the second time I made this as I thought it was too salty using it. I instead cut up an onion and added a can of mushrooms. I served this with zero point vegetables
for a filling low-point meal. Very Good!)
95. Crockpot Italian Chicken servings 12 POINTS 4
3# bag frozen boneless, skinless chicken breast thawed
1 envelope Good Seasons Italian Dressing (dry not made)
1 envelope Onion Soup Mix (dry not made)
1 tsp. garlic powder or minced clove
1 jar pepperoncini Mild or Hot (your choice)
Put all chicken in a crockpot sprayed with Pam. In a bowl mix remaining ingredients (with pepperoncini juice and all) together, being careful not to break up peppers. Pour all over chicken and cook for 8 to 9 hours on low. No Peeking!! When done pick out peppers and
put in serving bowl to use on sandwiches (for those who like more hot). Using a sturdy spoon break apart, is very very tender. Serve 1/2 cup on a Healthy Lite bun and the whole sandwich is only 4 points. Drain off most of juices, add BBQ sauce for great BBQ chicken sandwiches for the next night. Freeze in little containers to have in a pinch!!
96. Crockpot Italian Chicken & Potatoes servings 4 POINTS 6
1lb of boneless, skinless chicken breasts
1/2 cup of fat-free Italian salad dressing
1tsp Italian seasoning
1/2 cup grated parmesan cheese
2 large peeled potatoes - sliced or cut into wedges
Put chicken breasts on the bottom of the crockpot. Put half the salad dressing, Italian seasoning and parmesan cheese on top of the chicken. Add the potatoes to the top of the mixture - top with the rest of the salad dressing, Italian seasoning and parmesan cheese. Cover and cook on low 6-8 hours.
97. Chicken Dinner in a Crock-pot 5 Points Per Serving Servings: 4
4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained
Place the chicken in a crock-pot: sprinkle with basil and salt and pepper. Add bell pepper, beans and tomatoes. Cover with the lid; cook on low setting for 8 hours.Serving size is 1 chicken breast with 1 cup of tomato bean mixture.
98. Crockpot Chicken Cacciatore 5 point meal Serving Size : 6
15 ounces tomato sauce -- Italian style preferred
10 ounces fresh mushrooms -- sliced
Italian seasoning -- to taste
4 chicken breast halves without skin
1/2 cup marsala wine -- optional
8 ounces pasta -- cooked al dente
onion powder -- to taste
freshly ground black pepper -- to taste
seasoned salt -- to taste
garlic powder -- to taste
1/2 pound baby carrots -- up to 1 lb.
Spray crockpot liner with non-stick cooking spray for easy clean-up. Place carrots into bottom of crockpot. Place chicken on top of carrots. Sprinkle generously with seasonings. Put mushrooms on top of chicken. Pour tomato sauce and wine over the top.Cook on High for about 1 hour (if you're home to do this-- otherwise, just cook on low for about 8 hours total). Then cook on low for
99. Hot Texas Chili Soup 3 Points Serves: 6 (1-1/4 cups)
12 ounces red kidney beans -- cooked and drained
6 ounces ground turkey -- cooked
3 cups canned stewed tomatoes -- low-sodium
2 cups tomato sauce
1 1/2 cups chopped onions
1 cup canned green chilies, rinsed, drained and chopped
1 tablespoon + 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon hot pepper sauce
In 3-quart slow-cooker, combine all ingredients and 2 cups water. Cover and cook on Low 4 hours or on High 2 hours, until onions are tender. Ladle evenly into 6 soup bowls.
100. Swiss Chicken Casserole 1 serving = 8 points Serves 4
1 package of stove top stuffing mix (mix both dry packets together, do not add water yet) -1/2cup of stuffing = 2 points.
Put stuffing in sprayed crockpot (can spray w/pam cooking spray)
4-6 boneless/skinless chicken breasts - 1 chicken breast = 3 points
put 4 slices of Swiss cheese on top (nonfat cheese 1 point per slice regular cheese = 2 points per slice, cheese is also optional
1 can of reduced fat cream of mushroom soup- spread over top of chicken and cheese. (entire can of mushroom soup is 4 points - 1 point per serving
drizzle 1/4 - 1/2 cup of warm water around the edges. Cook on low in crockpot all day.
if you don't use or have a crockpot you can cook it in the oven at350 degrees for an hour.
101. Easy Mexican Chicken
Cook chicken breasts and one bottle of salsa on low for 6 hours. Top w/ cheese when done. Serve with refried beans and Rice-a-Roni Mexican rice. Number of servings unknown
Points per serving unknown
102. Tex Mex Chicken and Rice Serving Size : 8 6 points per serving
2 cups white rice -- converted
28 ounces tomatoes -- diced
6 ounces tomato paste
3 cups hot water
1 package taco seasoning mix -- chicken
4 chicken breast halves without skin -- boned
2 medium onions -- chopped
4 ounces green chiles -- diced
3/4 teaspoon garlic
pepper
1. In a 5-quart electric slow cooker, mix together all the ingredients except the chilies and garlic pepper. 2. Cover and cook on the low heat setting 4 to 4-1/2 hours, or until the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy. 3. Stir in the green chiles and garlic pepper and serve at once.
103. Sweet and Spicy Glazed Chicken 6 servings. 6 POINTS
6 4-oz. skinless, boneless chicken breast halves 1 Tbsp. Oil
1/4 tsp. salt 1/4 tsp. pepper
4 cloves garlic, minced 1/2 c. brown sugar
1 cup reduced-sodium soy sauce 1 cup reduced-sodium chicken broth
2 Tbsp. Lemon juice1/2 tsp. cayenne pepper 1/4 cup cornstarch
1/2 cup water
In large skillet, heat oil over medium-high heat. Add chicken and brown on both sides. Season chicken with salt and pepper. Put in crock-pot. In a small bowl; combine remaining ingredients, except cornstarch and water. Pour over chicken. Cover; cook on LOW 7-9 hours
(high 3-4 hours). When done, remove chicken breasts and turn crock-pot to HIGH; cover. Combine cornstarch and water. Stir into liquid in crock-pot. Place cover slightly ajar on crock-pot. Cook until thickened (15-30 minutes).
104. Chili-Crock-pot Style servings 8 POINTS 3 (1 cup)
1 pound lean ground beef, cooked and drained
1 15 oz. can any style beans-drained
1 Medium onion, chopped
2 15 oz. cans chopped tomatoes-undrained
1 Package chili mix spices
1 8 oz. can tomato sauce
1 Cup water
Layer all ingredients in crock-pot, do not stir. Cook on low for 8 hours. Mix thoroughly and serve.
105. Grandma's Crock-pot Beef Stew servings 8 POINTS 5
1-1/4 pounds of lean beef chunks
3 large carrots
5 medium white potatoes
3/4 cup barley
48 oz. can of V-8 juice
Wash and peel the carrots. Chop diagonally and add to the crock-pot. Clean the potatoes. Leave the skin on (unless you don't care for the skin), chop into large chunks and add them to the crock-pot. Pour in the V-8 juice. Add the stew meat. Wash the barley and add to the crock-pot. Give the stew a couple of good stirs just to combine all the ingredients. Cover the crock-pot and turn it on to high. Allow to cook for 6-8 hours, or until the root vegetables are soft.
You can also add onions and other yummy low or no point veggies to the crock-pot. If the stew is too thick, you can also add a bit of water to thin it out. Enjoy!!!
106. Sirloin Tip Casserole 6 servings at 7 pts each
In crock-pot mix together:
2 lbs sirloin tips
1 can Campbell¿s golden mushroom soup mix
1 pkg Onion Soup Mix6 med red potatoes
Place potatoes on top of meat mixture, turning them once to cover with the soup mixture so they will brown nicely. Cook on low 7-9 hours. Serve with your favorite vegetable and crusty bread. This makes a lot of gravy - believe it or not
107. Barbecued Pork Makes 8 servings at 4 points each.
2 lbs. boneless pork top loin 1 c. chopped onion
3/4 c. diet soda 3/4 c. barbecue sauce
Combine all ingredients in a crock-pot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork.
108. Macaroni and Cheese (4 big servings at 4 pts. each)
8 oz. macaroni - cooked
1 tbls butter - melt over med/low, add
1 small chopped onion - saute and add
1 tbls flour - whisk lightly and add
1 can fat free chicken broth - whisk and add
1/2 can cheddar cheese soup (do not dilute)
4 oz. velveeta light
salt and pepper to taste (watch out if you don't use low sodium
chicken broth)
1 tsp mustard powder
When cheese sauce is creamy, pour over cooked noodles and bake at 350 degrees for 30 minutes.
109. Macaroni & Cheese #2
1 Cup dry Macaroni, 1 Tablespoon Butter Buds,
2 Tablespoons Hot Water, 1 Tablespoon Flour,
1 1/2 Cup Skim Milk, 4 Ounces Velveeta Light, cubed,
Salt & Pepper to Taste
1. Boil macaroni according to package instructions.2. Prepare sauce: In a small cup, mix Butter Buds with Hot Water then pour into a small non-stick pan. Stir in Flour and add a couple of
tablespoons of the Skim Milk. Heat over medium heat stirring constantly. Gradually add the rest of the Skim Milk and bring to a slow boil still stirring constantly. Add the Velveeta cubes and stir until melted. 3. Spray a casserole with non-stick spray combine macaroni and cheese
sauce. Stir and Bake at 350 degrees for about 30 minutes
110. Egg & Potato Casserole Makes 9 servings at 3 points each.
1 cup egg beaters
1 cup skim milk
1 pkg. Simply Hash Browns (not frozen, found in refrigerator section)
8 oz Velveeta Light (thinly sliced)
7 oz Butterball FF Turkey Smoked Sausage (1/2 pkg)
Spray a 8x8 or 9x9 pan with PAM. Layer hash browns, smoked sausage, and cheese. Mix egg beaters and milk. Add salt and pepper to taste. Pour over hash brown layers. Bake at 350 degree's for 40 minutes.
111. Broccoli & Cheese Soup 6 servings of 1 ½ cups 4 points
Cooking spray 1 cup chopped onion
2 garlic cloves, minced 3 cups fat-free, sodium chicken broth
1 (16 oz.) package broccoli florets 2 1/2 cups 2% milk
1/3 cup all-purpose flour 1/4 tsp. black pepper
8 oz. light processed cheese, cubed (such as Velveeta Light)
1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion & garlic; saute 3 minutes or until tender. Add broth & broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
2. Combine milk & four, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
3. Place 1/3 of the soup in a blender or food processor, & process until smooth. Return pureed soup mixture to pan. Yield: 6 servings (serving size: 1 1/3 cups).
2 lbs. frozen vegetables -
3 cans fat free chicken broth (or 32-oz paper pkg.)
1 can Rotel brand tomatoes (tomatoes w/chilies and onions)
10 oz. light velveeta cheese
Put first 3 ingredients in a pot and bring to a boil. Let simmer for 45 minutes. Add the cheese. When cheese is melted your ready to eat.
113. Egg, Mushroom, Hashbrown Tortilla servings 1 POINTS 5
1 egg
1 med. FF flour tortilla
1 oz. Velveeta light
1/3 c. button mushrooms
1/4 c. frozen hashbrown potatoes
2 tsp. mild Taco Bell taco sauce
Spray pan with Pam. Saute hashbrown and mushrooms. Beat egg and add to sauted veggies. Cook until done. Remove from heat. Put Velveeta on top of mixture and let melt. Heat tortilla in microwave. Put egg mixture on tortilla and top with taco sauce.
114. Cheese Omelet Serves 1 and is only 2 points.
1/2 c. Egg Beaters
fresh ground pepper
1 oz. Velveeta light
Butter-flavored Pam
Heat an 8" non-stick skillet to a medium temperature. Spray with Pam. Pour in Egg Beaters. Sprinkle with pepper. As the eggs cook, lift edges and let uncooked egg run under. When almost done, flip over. Remove from heat. Thinly slice Velveeta over half the omelet. By now
the omelet is done, so flip the un-cheesed half over the cheesed-half. Serve right away. Do not let the Velveeta melt all the way (otherwise it just gets watery).
Variations: Once pan is hot and Pam'd, add whatever 0 point veggies you like. Cook them until they're as you like. Then add eggs and cook as above. Some good veggies: spinach, onions, green peppers, mushrooms, etc.
115. Broccoli, Cheese & Rice Casserole 4 servings 6 points each
1 Cup Uncooked normal Rice - pre-cook a bit and drain
1/2 Cup Chopped Onion
1/4 Cup Fat Free Milk
4 oz. Velveeta Light is good
8 cups chopped fresh Broccoli
1 (10 oz.) Can Reduced Fat Cream of Mushroom or Cream Of Chicken soup
Preheat oven to 350. Combine all ingredients in a large bowl. Stir well. Bake for 45 minutes.
116. Chicken Enchilada Soup servings 6 Points 6
1 pound boneless/skinless chicken breast
1 clove garlic, pressed
1/2 cup diced onion
4 cups FF Chicken Broth
3 cups water
1 can enchilada sauce
10 oz Kraft Velveeta Light Reduced-Fat Pasteurize Process Cheese
1 tsp table salt
1 tsp chili powder
1 cup polenta
1 can kidney beans, drained
Boil chicken breast and set aside.
Saute onions and garlic over medium heat for about 2 minutes, or until onions begin to become translucent. Add Chicken broth. Combine polenta with 2 cups of water in a medium bowl and whisk until blended. Add to pot with onions, garlic, and broth.Add remaining water, enchilada sauce, kidney beans and spices to pot and bring mixture to a boilShred chicken into small, bite-sized pieces and add it to the pot.Reduce heat and simmer soup for 30 - 40 minutes or until thick. Add cheese right at the end, mix until melt, and serve.
117. Cauliflower Cheese Soup
1 can fat free chicken broth (or 2 cups home made)
1 pound cleaned and broken up cauliflower florets (this was about
half a head)
1 c. (combined, about half and half) rough chopped onion and carrot
1/4 t. olive oil
3 oz. Velveeta light
salt and pepper to taste
Saute onion and carrot in a Pam sprayed pan, in the 1/4. t. olive oil, on medium high to high heat. When soft and onion is golden, add cauliflower and broth. Simmer til all veggies are soft. Put veggies in food processor with the cheese and most of the broth (careful, you don't want your processor bowl to over flow!) and puree til smooth. Makes approx. 4 c. and the points for the whole thing is just 4! You COULD eat it all, if you were starving!Note: to get regular canned broth to be fat free, keep a can or two in the fridge. When you want to use it, open the top and remove the little chunk of fat floating on the top. Voila! Fat free broth for half the price!
I did not use frozen cauliflower, because I hate what it does to the texture, but in this case, frozen would probably be just fine (I happened to have the fresh) To smooth out the texture even more, as for when you would serve this to company, push it through a sieve.
118. Velveeta Broccoli Soup approx. 6 cups of soup at 1 pt. per cup.
2 c. finely chopped broccoli
2 cans of chicken broth
1 garlic clove, minced
1 can diced tomatoes w/juice
1/2 small can green chilies
6 oz of the Velveeta light, cubed
Cook broccoli until tender, drain. Add broth, garlic, tomatoes and chilies. Bring to a simmer. Lower temperature and add Velveeta.
119. Santa Fe Rice and Beans servings 7 POINTS 3 1 cup servings
2 Cups Cooked Rice 2 Cups Frozen Corn
16 oz. can Pinto Beans 1 can diced Rotel brand tomatoes (tomatoes, chilies and onions)
4 oz. Velveeta Lite
In Crockpot, add cooked rice, then add corn ( I cooked my corn in microwave just before adding it in), Pinto beans, rotel ( I chopped mine up in the blender first), then chunk up cheese. Cook on low until all cheese is melted and the mixture is thoroughly heated. Enjoy!
45 oz 99% fat-free chicken broth
1 bag frozen chopped broccoli
1 can low-sodium black beans
1 can cream-style white corn
1 can tomatoes with green chilies (Rotel)
canned jalapeno peppers, to taste
18 oz Kraft Velveeta Light Reduced- Fat Cheese
Put all of the broth in a large pot on medium heat. Add the broccoli, boil, then simmer about 30 minutes 'til broccoli is soft enough to mash with a fork. Mash up some of the bigger pieces. Add all of the other ingredients, except the cheese. (Drain and rinse the beans, drain most of the liquid from the tomatoes). Simmer for about 15 minutes, stirring occasionally. Add cheese slowly, in pieces, until melted. Do not allow to boil.
121. Cheese Potato Soup servings 20 POINTS 2 1 ½ Cup = 2 Pts.
8 Cups Water 4 Cubes Chicken Bullion
2 lbs. Red Potatoes-cubed 1 1/2 Cup Onion-diced
1 1/2 Cup Carrots-diced 1 1/2 Cup Celery-diced
1/2 Small Cabbage-diced 1 LB Lite Velveeta Cheese-cubed
*optional - 1 Jalapeno Pepper-seed and diced
In large pot, simmer all except cheese for 30 minutes - or until potatoes are tender. Add 1 LB Light Velveeta - cubed.
122. Baked Potato Soup servings 6 POINTS 4 (1 ½ cups)
2 large baking potatoes (about 1 ½ lbs)
1/3 c. flour
4 c. skim milk
1/2 t. pepper
1/4 t. salt
4 oz. Velveeta Light
1/2 c. fat-free sour cream
1. Preheat oven to 400 degrees.
2. Bake potatoes at 400 degrees for 1 hour or till done. Let cool
slightly. (You can also bake in microwave). Cut each potato in half
lengthwise. Scoop out pulp. Discard skin.
3. Place flour in large saucepan. Gradually add milk, stirring w/
whisk till blended. Add potato pulp, pepper and salt. Cook over
medium heat till thick and bubbly, stirring frequently. Add cheese,
stirring till cheese melts. Remove from heat. Stir in sour cream.
recipe-from WW Magazine '97)
123. String Bean Casserole servings 8 POINTS 2 points per serving- 1 cup
3 cans french style string beans
1 can 98% fat free cream of mushroom soup
8 oz light velveeta cheese1 tsp worcheshire sauce
Put string beans in casserole dish. Heat cheese, Worcestershire sauce and soup in sauce pan until mixed. Pour over string beans.Preheat oven to 350 and cook until starts to bubble and turn a slight brown (about 35 minutes).
124. 1 Point Soup serving size one cup
3 cans Fat Free Chicken Broth
2 cans Diced Tomatoes
0 point veggie(s) of your choice
10oz Velveeta Light, cubed
seasoning to taste (I use basil, oregano, thyme, hot sauce)
Cook veggie(s) in chicken broth for about 15 minutes, add tomatoes and velveeta, simmer for about 10 minutes or until cheese is melted. Stir often.
Variations - My favorite veggie combination is spinach, zucchini and a bit of broccoli. It is WONDERFUL and very filling.
125. Chicken and Cheese Enchiladas servings 4 POINTS 6
8 medium corn tortillas
8 oz. cooked, shredded light meat chicken
6 oz. Velveeta Light, shredded
1/2 cup chopped onions
4 oz. can chopped, peeled green chilies
1 cup Old El Paso (or comparable) enchilada sauce
Saute onions and undrained green chilies until onions are soft and liquid has evaporated. Combine shredded chicken, shredded Velveeta Light, onions, and chilies. Divide into 8 equal portions. Soften corn tortillas in microwave according to package directions. Place one
portion of chicken mixture in the center of each tortilla, roll up (secure with toothpick if necessary), and place in an 11 x 8 casserole. Cover with enchilada sauce and bake in a preheated 350 degree oven for thirty minutes.
126. Chicken Spaghetti 6 servings - 5 pts per serving
8 oz cooked chicken
3 c. angel hair pasta
3 oz. Mexican Velveeta (cubed & melted)
1 can 98% fat free cream of mushroom soup
1/2 c. chopped onion
1/2 c. chopped bell pepper
Mix all ingredients. Pour into a greased baking dish and heat thoroughly Options: add a can of Rotel tomatoes.
127. Chicken Spaghetti #2 4 servings at 4 points a piece
1/4 cup chopped onions
1/4 cup chopped bell pepper
2 t. oil
Saute above ingredientsAdd 1 cup boiling water mixed with 1 pkg. ranch mix
Add 4 oz. can sliced mushrooms
1 can rotel brand tomatoes
8 oz. cooked, chopped chicken breast
3 oz. velveeta
Heat 5 minutes to to let cheese melt. Mix well. Layer mixture with with 2 cups of spaghetti in a 8x8 sprayed dish. bake 25 minutes at 400.
128. Chicken a la King servings 8 POINTS 7
8 oz wide egg noodles
1 can reduced fat cream of chicken soup
2/3 c FF evaporated milk
6 oz light velveeta cubed
2 c cooked cubed chicken breast
1 c chopped celery
1/4 c chopped green pepper
2 oz jar pimentos, drained
1 c dry bread crumbs
1 T melted butter
1/4 slivered almonds
Cook noodles according to pkg directions. In large sauce pan combine
soup/milk. Cook over med heat stirring for 2 min. Reduce heat stir in
cheese until melted. Add the chicken and the vegetables. Add the
drained noodles and mix well. Place in a 2 qt baking dish sprayed
with nonstick cooking spray. Toss bread crumbs with butter sprinkle
on top. Sprinkle with almonds and bake uncovered 10-15 minutes until
heated through and golden.
129. Potato Brunch Casserole 9 servings, 3 POINTS each
1 cup egg substitute
1 cup skim milk
1 pkg. Simply Hash Browns (not frozen, found in the refrigerator
section sometimes near the eggs)
8 oz Velveeta Light, thinly sliced
7 oz Butterball Fat-Free Turkey Smoked Sausage (1/2 package)
Spray an 8x8 pan with cooking spray. Layer potatoes, smoked sausage, and cheese. Mix egg substitute and milk. Add salt and pepper to taste. Pour egg mixture over hash brown layers. Bake at 350 for 40 minutes.
130. Chicken Rotel Casserole servings 4 POINTS 6
2 cups cooked diced chicken or turkey (9 points)
1 cube chicken bouillon or tsp. of granulated bouillon
1 med. onion, diced
4 cloves garlic, minced
1 10 oz. Can Rotel brand tomatoes (Mexican diced tomatoes)
1 can low fat cream of mushroom soup (5 points)
5 oz. Cubed light Velveeta (5 points)
5 low carb, high fiber 1-point tortillas, cut up, or 5 1-point corn
tortillas,cut up ( 5 points)
Assorted seasonings
Spray a skillet with cooking spray and saute the onion and minced garlic along with a small amount of water and chicken bouillon until tender. Add the can of Rotel or any Mexican diced tomatoes with green chilies, the cream of mushroom soup and the cubed Velveeta or 6 oz.
of any cheese that is equal to 1 point per ounce. The spices I used were about a tbsp. of dried parsley, tsp. of oregano, tsp. or more of pepper, garlic salt to taste, tsp. of chili powder (or more if you like it hot), and about 2 tsp. of cumin. Simmer until the Velveeta is melted and add the cut up tortillas. Spray a casserole dish with cooking spray and bake covered for about 20 minutes at 350?, and then continue baking uncovered for about another 20 minutes...just check
it to make sure it doesn't dry up. If you make ahead of time and chill I would bring it to room temperature before baking. Makes 4 big 6 point servings. Recipe can easily be doubled for company.
131. Queen Ranch Casserole Serves 4 1 serving = 5 points
12 oz. uncooked chicken, cubed 3 oz. Velveeta, cubed
1 onion chopped 4 oz. chopped green chilies
14 oz. can tomatoes, drained/chopped 4 t. corn starch
1 1/2 c. Fat free chicken broth 4 - 6" corn tortillas, cut in strips
Salt, pepper and garlic to taste
Saute onion, chicken till chicken is done. Add broth to cornstarch and blend. Mix into chicken mixture, cook till thickened. Add tomatoes, green chilies, salt, pepper and garlic. In 8 x 8 casserole sprayed w/ Pam, layer 1/2 of tortillas, 1/2 of Velveeta, and 1/2 of chicken mixture. Repeat layering and bake at 350 for 30-45 minutes.
132. Kings' Ranch Chicken Casserole servings 12 POINTS 3
12 med corn tortillas 12 oz. cooked chicken breast
8 oz Velveeta Light Cheese 1 1/2 cans FF cream of chicken soup (10.5 oz cans)
1 cup FF chicken broth 14.5 oz can stewed tomatoes or 10 oz Ro-tel tomatoes
1 med stalk celery 1 med onion
1 med bell pepper 1 T chili powder
Cube cooked chicken. Chop onion, celery and bell pepper. Saute onion, celery and bell pepper in large skillet with cooking spray (Pam, etc). Add soup, broth, tomatoes, and chili powder. Mix well, using spoon to cut-up tomatoes, and heat on low until just bubbly. Add cubed chicken and Velveeta cheese and continue heating until cheese melts. Remove mixture from heat. Spray 9x13 inch pan with cooking spray. Cut tortillas in half and place layer in pan. Top with chicken
mixture and repeat twice, ending with chicken mixture. Bake at 375 degrees or 20-30 minutes or until bubbly and brown on top. Cut into 12 portions.I have only made this recipe once and used plain stewed tomatoe