WW Clubs and Groups - Yum Yum Recipe Thread!!!

Let's all post our favorite recipes or new recipes that we just found. Why always cook the same thing????

Not really a true recipe to this, but I made this last night and hubby LOVED it!!!

FONDUE!!!!!!!!!!!!!!!!!!

2 cans chicken broth
splash (?? 1-2 tablespoons) soy sauce
1/2 clove garlic, crushed

I pretty much just threw the ingredients together hoping it would taste good, and it did. I brought the mixture to a boil in my fondue pot. Had chunks of raw chicken, shrimp and broccoli to cook in it. It was WONDERFUL and low fat. Even 22 month old Emma liked it, tho I did the cooking for her!

You could also add some wine to it for a different taste. Yummm Yummm Good!

That fondue sounds nummy! I am a true cake addict, and got this recipe and tried it yesterday -- rather amazing! I swear, you can't taste the pumpkin.

1 box chocolate fudge or devil's food cake mix (not the kind with pudding in the mix or the point count will be off)

1 can pumpkin (not pumpkin pie mix but plain old pumpkin)

1 can water

2 egg whites

Mix all ingredients until moistened without overworking. Bake cake according to mix directions, or until a toothpick comes out clean (it may be somewhat longer than directions tell you depending on the mix you use, but trust the toothpick)

Top with some reddi-whip.

3 points/for 1/12 of cake (without reddi-whip)

Does anyone have the cake mix/diet coke recipe?

Any cake mix can be combined with any can of diet soda. Don't add eggs or oil or anything, just mix the box of cake mix with the can of soda. Bake according to package directions, but check early because there's no oil or eggs. It's a delicate cake, but it's good.

Ok, here is my favorite thing for when I am craving Mexican:) And it's pretty easy as well as very filling (all the fiber in the beans!)

1 can tomatoes (I like to get them diced w/ no salt added)
1 can ff refried beans
1/2 onion, diced
a few cloves of garlic, diced
a jalapeno pepper, diced, or some cayenne pepper
1 tsp-1 tbsp each cumin,chili powder , depending on how much spice you like.
any other veggies you like (to bulk it out w/out pointinf it up! Some of my favorites are mushrooms and green peppers).

Saute the onions, garlic, jalapeno and spices in a pan until the onions are clear, then add in the other vegetables and stir for a minute or two. Add the tomatoes and stir for a few more minutes. Finally add the refried beans and stir the whole thing until the beans are well mixed and it's all nice and hot. Makes 4 servings at 2 points each. I usually roll it up in a whole wheat tortilla (2-3 points usually, depending on the brand/size), and sometimes also some lowfat cheese (depending on how many points I have left:D ). It's also good over baked tortilla chips, or even just by itself. You can also add in any other Mexican sort of seasonings you like. I play around with it quite a bit. Other seasonings I've added with no adverse results are a bay leaf, basil, oregano, coriander. I've also sometimes just chucked in a bunch of salsa instead of doing the tomatoes and onions separately.

I don't want to dominate this thread...I just want to share my nummiest recipes! Here's one that kills my chicken enchilada cravings:

4 4oz boneless skinless chicken breasts
1 T oregano
pinch of salt
pinch of pepper
1 can rotelle
1 can black beans, rinsed and drained

Pound chicken breasts flat. Season with oregano, salt, and pepper. Brown in a nonstick pan in cooking spray until done through. Meanwhile, in a saucepan, combine the rotelle and black beans (and a few splashes of hot sauce if you like it spicy). Bring to a boil and let simmer while chicken browns.

Makes 4 servings at 5 points each.

I usually slice my chicken and roll the whole thing, beans, tomatoes, and all, up in a tortilla. If you have some fresh cilantro on hand, that's wonderful chopped and sprinked on top of each serving.

MUST BAKE CARROT CAKE

2-1/2 cups all-purpose flour
2 tsp cinnamon
1-1/2 tsp each baking powder and baking soda
1/2 tsp salt
1-1/2 cups packed brown sugar
1 cup drained, crushed pineapple
3/4 cup fat-free egg substitute, or 3 whole eggs
3/4 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
2 tsp vanilla
3 cups grated carrots
1/2 cup chopped walnuts

Cheater's Icing
1 tub (450 g) Betty Crocker low-fat vanilla icing
1 tbsp frozen orange juice concentrate, thawed
1 tsp grated orange zest

Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with non-stick spray and set aside. Combine first 5 ingredients in a medium bowl. Set aside. In a large bowl, whisk together brown sugar, pineapple, egg substitute, buttermilk, applesauce, oil, and vanilla. Stir in grated carrots. Add flour mixture to carrot mixture and stir until well blended. Stir in walnuts. Pour batter into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in center of cake comes out clean. Set pan on a wire rack and cool cake completely. While cake is cooling, prepare icing. Transfer icing from tub to a medium bowl. Add orange juice concentrate and orange zest. Mix well. Refrigerate until ready to use. When cake is cool, spread icing evenly over top. Cover with plastic wrap and store in refrigerator.
Makes 24 servings

WHAT'S IN IT FOR ME? Per serving: 235 calories, 5.8 g fat, 0.6 g saturated fat, 3.1 g protein, 43.3 carbohydrate, 1.1 g fiber, 0.3 mg cholesterol, 182.3 mg sodium % calories from fat: 22

WW Pts: 5
Source: Crazy Plates

LOW-FAT BACON MUSTARD DRESSING

1 teaspoon finely chopped uncooked bacon (about 1/4 slice)
6 tablespoons fresh orange juice
1/2 cup nonfat sour cream
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons chopped white part of scallions (about 3)
1 large garlic clove, minced
1 teaspoon firmly packed brown sugar

In a small heavy skillet cook bacon over moderate heat, stirring, until crisp and remove skillet from heat. Add orange juice to skillet and scrape up brown bits. In a blender blend bacon mixture, remaining ingredients, and salt and pepper to taste until smooth. Dressing keeps, covered and chilled, 1 week. Serve dressing with crisp lettuce, sliced tomatoes, or potato salad. Makes about 1 cup.

Each tablespoon about 14 calories and 0.3 grams fat (19% of calories from fat)

WW Pts: 0
Gourmet May 1996

For Jayne and anyone else interested. This is basically what I do, except I have a FoodSaver (sucks all the air out) and I freeze then that way.


Freezing Corn
Date: March 1989 (Revised April 1995)

Source: NDSU Extension Service Nutrition Specialists

To freeze cut corn (whole kernel or cream style), select ears ready for table use. Remove husks and stalk. Discard any immature ears (undersized kernels with watery milk), and over mature ears (relatively tough kernels with thick milk).

Wash ears thoroughly. Before cutting corn from the cob, blanch cobs for 4 minutes. It's easiest to work with a few ears at a time.

Chill quickly in ice cold water and drain. Cut kernels from the cob, enough for one container at a time. Package in airtight containers and freeze immediately.

To freeze whole kernel corn, cut kernels from the cob at two-thirds the depth of kernels.

To freeze cream style corn, cut kernels from the cob at one-half the kernel depth. Reverse knife and scrape to remove juice and hearts of kernels.

To freeze corn on the cob, select ears as for cut corn. Trim ends and sort cobs into small, medium and large. Wash thoroughly. Blanch in boiling water; small ears for seven minutes; medium ears for nine minutes; and large ears for 11 minutes. Chill quickly and thoroughly in ice cold water. Drain well and package each ear individually in freezer foil or freezer wrap.

Then package two or three ears together in heavy-duty freezer foil. If any steam forms, you did not chill them completely. It takes two or three times as long to chill than it does to heat. Do not let corn soak in water. Use frozen corn on the cob within three months for best taste.

To freeze precooked corn, cut and scrape the corn from the cob without blanching. Put a little water in a saucepan, add cut corn and seasoning. Cook over low heat and stir constantly for about 10 minutes or until it thickens. Prepare only enough for one quart at a time. It is hard to properly process more than this. Set pan in ice cold water. Stir often to chill fast. Package in airtight containers and freeze immediately.

If you have further questions, contact your county office of the NDSU Extension Service.

Jen ~

That is my receipe too, except my calls for some sugar added to each bag ( usually use quart zippy bags)...don't know...it is a grandma receipe.

Tex-Mex Meatloaf and Potato Packets


Serves 4

4 sheets 12x18-inch foil
1 medium onion -- thinly sliced
1/2 cup salsa -- divided
1/4 cup finely crushed tortilla chips
1 tablespoon chili powder -- divided
1 teaspoon garlic salt -- divided
1/2 teaspoon ground cumin -- divided
1 pound ground beef, 92% lean
1 1/3 pounds potatoes -- cubed
4 1/2 ounces diced green chilis, canned
1 cup 2% colby jack cheese, shredded -- optional

1. Preheat oven to 450 degrees F or grill to medium-high. Spray foil with nonstick cooking spray or use nonstick foil.

2. Center 1/4 of onion on each sheet of foil.

3. Combine 1/4 cup salsa, tortilla chip crumbs, 2 teaspoons chili powder, 1/2 teaspoon garlic salt, 1/4 teaspoon cumin; add to ground beef.

4. Shape mixture into 4 meat loaves, flatten slightly. Place one loaf on top of onion.

5. Spoon remaining salsa over meat loaves.

6. Combine potaotes with chiles and remaining spices. Place beside meat loaves.

7. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

8. Bake 30-35 minutes on a cookie sheet or grill 18-22 minutes in covered gill.

9. Sprinkle with cheese before serving, if desired.



Calories: 350.0
Fat grams: 12.8
Fiber grams: 5.1

W/W Points: 7

IF YOU OMIT THE CHEESE BUT CONTINUE TO USE THE 92% LEAN GROUND BEEF THE FOLLOWING NUTRITIONAL INFORMATION IS PROVIDED:

Calories: 270.0
Fat grams: 7.8
Fiber grams: 5.1

W/W Points: 5

NOTE: I had posted this recipe before I made it, because I thought you guys would enjoy it...it was a great recipe! I did do some modifications, though...I chopped the onion finely and added it to the meatloaf mixture to give it some more bulk. I also didn't measure the spices, but just kind of dumped by intuition,and I think I ended up using more cumin and chili powder than were called for. It was fantastic, so don't be afraid to adjust the seasoning to your own taste! This is pretty heavy by itself and really didn't need cheese on it at all, so I used the cheese to put on my broccoli -- that way, hubby and Aaron would eat the broccoli, too. All in all, this is a fantastic recipe, one that I will be making at least once a month -- no clean-up is the best part!!!

Jayne.... that sounds good... I'm SO going to try it.

Here's my quesadilla recipe:

:

2 Manny's Fat Free Flour Tortillas (2 points)
1/4 package louis rich pre-cooked chicken strips (1 point)
1/4 cup sargento cheese (2 points)
scallions (free)
salsa (free)
fat free sour cream (free for 2 tbsp)
jalapenos (free)

I use the Can't Believe it's Not Butter Spray.. and grill it in a skillet.

What I do is.... put the quesadillla together.... spraying each side of the tortilla with the butter spray. Then I coat the skillet in the spray and turn the burner on high, while I microwave the quesadilla for about 1 min 25 seconds.... then I put the quesadilla in the skillet and cook each side for about 30 seconds... this way, the inside is melted from the microwave and the outside has that grilled taste. Mmmmmm. I have these at least once a week... sometimes 3-4 times a week. I top it off with sour cream. (ff of course)

Lisa

3/4 teaspoon garlic powder
1 cup pretzels
1 1/2 teaspoons seasoned salt
3 cups Rice Chex® cereal
3 cups Corn Chex® cereal
1 cup garlic-flavor bite-size fat-free bagel chips or regular-size fat-free
bagel chips, broken into 1-inch pieces
2 tablespoons worcestershire sauce
3 cups Wheat Chex® cereal
3 tablespoons margarine or butter*
1/2 teaspoon onion powder





Heat oven to 250°. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually
stir in remaining ingredients until evenly coated.
Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.
12 cups snack. *Do not use spread or tub products.


Microwave Directions: Melt margarine in large microwavable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.


Important: Because microwaves cook differently, time is approximate.


1 serving (1/2 cup): 70 calories (15 calories from fat); 2 g fat (0 g
saturated); 0 mg cholesterol; 270 mg sodium; 13 g carbohydrate (1 g fiber);
2g protein.

Cinnamon Raisin Waffles
8 servings

Ingredients
3 tbsp. granulated sugar
1/2 tsp. Cinnamon
2 cups unbleached flour
1 1/2 tbs. baking powder
1/2 tsp. baking soda
1/2 cup granulated sugar
1 tsp. Cinnamon
2 whole egg whites -- slightly beaten
1 3/4 cup Fat-Free Buttermilk -- * see note
1/4 cup fat-free sour cream
2 tbs. maple syrup
1 tsp. pure vanilla extract
1/2 tsp. orange extract
1/2 cup raisins

Instructions
Prepare waffle iron with cooking spray and heat up. In a small bowl, combine three tablespoons sugar and half teaspoon cinnamon; set aside. In a mixing bowl, combine flour, baking powder, baking soda, remaining sugar and cinnamon. In another mixing bowl, combine egg whites, buttermilk, sour cream, maple syrup, vanilla, orange extract, and raisins. Mix dry ingredients with wet ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter. Sprinkle sugar and cinnamon mixture over waffles.

218 Calories; 1g Fat (4% calories from fat); 5g Protein; 54g Carbohydrate; 1mg Cholesterol; 373mg Sodium
WW Pts: 4
Notes: Fat-Free Buttermilk: Combine 4 teaspoons vinegar with enough skim milk to equal 1 3/4 cups; let stand 5 minutes.

Since I know that we are all TGI Friday's, Bennigan's, and Applebee's lovers, I thought I'd put this on here for us...it seems like the type of thing those places would serve (not Low-Fat, though, of course). I haven't made it yet, but I will tonight, and let you all know how it comes out.

Baked Buffalo Chicken


Number of servings: 4
Serving size: 1 breast half and 2 tbs. dressing
From: WW Cream of the Crop WW points~~ 5

INGREDIENTS
Cooking spray
4 (4-oz) skinned, boned chicken breast halves
1/4 cup hot sauce
1 tbs. white vinegar
1 tbs. stick margarine, melted
1 tsp. celery seeds
1/8 tsp. pepper
1/2 cup fat-free blue cheese dressing

INSTRUCTIONS
1. Preheat oven to 400.

2. Coat a large nonstick skillet with cooking spray; place over medium-high
heat until hot. Add chicken; cook 4 minutes on each side or until browned.
Place chicken in an 11 x 7” baking dish coated with cooking spray.

3. Combine hot sauce and next 4 ingredients; pour over chicken. Bake,
uncovered, at 400 for 25 minutes. Serve with blue cheese dressing.

bringing the thread up...keep the dee-lish recipes coming, guys.

(Note: if you can find fat-free tortillas that are only one point, this becomes 4 point burritos, but I can only find ones with two points. Either way it's a dee-lish breakfast!)

I do all the chopping the night before, because, really who has the time or the stomach to chop onions and peppers first thing in the morning.

1/2 onion, chopped
1/2 green pepper, chopped (can substitute any color)
2 eggs plus 2 egg whites
salt, pepper, to taste
2 fat-free tortillas
2 slices low-fat or fat-free american cheese, either as long as it's one point per slice
1/2 tsp olive oil

Heat the olive oil in a nonstick pan. At the same time, preheat the broiler. Add chopped veggies to hot oil and cook until soft, 4-5 minutes, stirring occasionally. (this is a great time slot to make coffee and pack a lunch). Beat eggs and egg whites until foamy. Add a little salt and pepper. Spread veggies evenly in bottom of pan. Pour egg mixture over veggies. Cook over medium low until bottom is firmly set (top will still be pretty runny). Wrap the handle of the nonstick skillet in foil. Place under the broiler until top is lightly browned, about 1 minute. While broiling, break slices of cheese into 4 triangles and arrange onto tortillas. Heat tortillas and cheese in microwave for 10 - 15 seconds, or until each tortilla is soft. Cut cooked eggs in half. Slide cooked eggs onto tortillas, top with salsa and fat-free sour cream, and enjoy.

Two servings, at 5 points per serving.

Note: for an extra point, you can add 1 tbsp hormel precooked bacon bits to eggs before pouring over veggies. I do this sometimes if I'm having brunch and want some meat.

I don't know what others think, but I asolutely LOVE my crockpot. It makes life so much easier when I can come home to a hot meal!!


Calico Chicken Chowder
For a Crockpot/Slow Cooker

1 (10 3/4 ounce) can cream of chicken soup -- reduced fat variety
1 1/2 cups evaporated skim milk
1 cup hot water
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper
3/4 cup onion -- finely chopped
1 cup frozen whole kernel corn -- thawed
2 cups raw potatoes -- finely chopped
2 full cups diced cooked chicken breast
1 cup frozen peas -- thawed

Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine chicken soup, evaporated skim milk, water, parsley flakes, and black pepper. Stir in onion, corn, and potatoes. Add chicken. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Just before serving, stir in peas.

NOTES : 5 WW points per serving.

Jen, that sounds so good -- more crockpot recipes, please, if you got 'em!!!

Black Bean Crockpot Soup

I love the smell of this soup. You can put it together fast. I don't pre-soak the beans. Just wash and sort. This makes a thick soup and I freeze the extra. You can serve it over rice or put it in a fat free tortilla with some l. f. cheese. It's thicker the second day and sometimes I use it for veggie dip.

1 (16 oz. bag) dry black beans
1 pint salsa
1 ( 15 oz. tomato sauce
1 (15oz.) can diced tomatoes
2 onions, chopped
1 Tablespoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2-3 cloves garlic, crushed

Wash and sort beans. Put in crock pot. Add water to cover. Add rest of ingredients. You should have a full (3 1/2 quart )crockpot. Cover and cook low 20-24 hours. High, 15 hours. If you use high, stir occasionally. Master cook calculates this as 12 cups, 150 cal, 1 fat, 7 fiber each cup.

Chicken Stroganoff

1lb frozen chicken breasts
16oz FF sour cream
1 can FF cream of mushroom soup
1 pckg dry onion soup mix
1 pckg fresh mushrooms (optional)

Put chicken on bottom of crockpot and dump everything else on top. Turn crockpot on low and cook for 8 to 10 hrs. Makes 6 servings at 4 points each.

I usually serve this over 1 cup pasta or rice and just count those points seperately.

Taco Soup - 2 Points

Recipe By : W/W Meeting by Teresa B in W/W Forum
Serving Size : 12 Preparation Time :0:00
Categories : Soups, Hot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound 93% fat-free ground beef
46 ounces V-8® vegetable juice, Spicy Hot
15 ounces Ranch Style Black Beans
15 1/2 ounces Green Giant Dark Red Kidney Beans
11 ounces Green Giant Niblet Corn
2 cups Hunt's Diced Tomatoes
1 package Taco Bell Taco Seasoning Mix

1. Brown beef and drain off fat.

2. Add remaining ingredient and simmer in a crockpot on low.

Calories: 155.2
Fat Grams: 1.5
Fiber Grams: 4.7

W/W Points: 2


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Serving Ideas : Serve with diced onions, grated cheese, sour cream & chips

NOTES : Original recipe used Garbanzo Beans in the place of the black beans but I don't like them so I substituted.

Slow Cooker Chicken Stew - 5 Points

Recipe By : Best of Cooking Light Holidays '97
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Or Turkey Crockpot Dishes
Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinned and boned chicken breast halves -- cut in 1/2" cubes
1 pound skinned and boned chicken thighs -- cut in 1/2" cubes
2 cups mushrooms -- halved
2 cups water
1 cup frozen small whole onions
1 cup sliced celery -- 1/2 inch long
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 14 1/2oz can fat-free chicken broth
1 16 oz can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas

Combine first 14 ingredients in an electric slow cooker. Cover with lid;
cook on high-heat setting for 4 hours or until carrot is tender. Combine
the water and cornstarch in a small bowl, stirring with a whisk until
blended. Add cornstarch mixture and peas to slow cooker; stir well.
Cover and cook on high-heat setting 30 additional minutes. Yield: 8
servings (serving size: 1 1/2 cups).

Per serving: Cal 257 (12% from fat); Pro 30.8g; Fat 3.5g; Carb 25.1g;
Chol 78mg; Sod 359mg; 3.5g Fiber. POINTS: 5

I made this and it was very good, tho the lentils weren't as soft as I would have liked. I cooked it for only 10 hours and it recommends 12. So either soak then lentils for a little bit or cook longer!


Crockpot Lentil Soup

1 c. dry lentils
1 c. chopped carrot
1 c. chopped celery
1 c. chopped onion
2 cloves garlic, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1 bay leaf
3 1/2 c. chicken broth or veggie broth
1 1/2 c. water
1 (14 1/2 oz) can Italian-style stewed tomatoes

1/4 c. snipped fresh parsley
2 Tbs. cider vinegar

Rinse lentils. In CP place lentils, carrot, celery, onion, garlic, basil,
oregano, thyme, and bay leaf. Stir in broth, water and undrained
tomatoes. Cover; cook on low-heat setting for 12 hours or on high-
heat setting for 5 to 6 hours. Discard bay leaf. Stir in parsley and vinegar
(if desired). Makes 6 servings.

I've tried this one and we really liked it, but I guess you have to like garlic too.

SLOW COOKED GARLIC CHICKEN

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.

Serves 4


PER SERVING
Calories 147
Fat 1.6
Sat Fat 0.4
Protein 26.9
Fiber 1.1
Sodium 745
Carbohydrates 5
WW points 3


I also found this one, but I haven't tried it yet.


CROCKPOT CHICKEN STROGANOFF

Ingredients:

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 the 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!
Makes 6 servings

POINTS: 4

Crockpot Chow Mein

4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water

Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.

** Crockpot Sour Cream Salsa Chicken **

Serving Size : 4

4 skinless boneless chicken breast halves

1 package reduced-sodium taco seasoning mix

1 cup salsa

2 tablespoons cornstarch

1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot. Place about 2 T cornstach in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.
Source:

"Adapted from recipe at WW web site ww.weightwatchers.com)"
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Per Serving (excluding unknown items): 170 Calories; 2g Fat (10.3% calories from fat); 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 403mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Cheesy Crock-Pot Chicken

6 chicken breasts (boneless, skinless)
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder.
Mix undiluted soup and pour over chicken in a Crock Pot.
Cook on low all day (6 to 8 hours). Serve over rice or noodles.

** Barbecued Pork **

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 crockpot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork.
Makes 8 servings at 4 points each.

Serve it on wheat buns that are 2 points

Slow Cooker Hot German Potato Salad
Makes 6 servings

5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices
1 large onion, chopped
1/3 cup water
1/3 cup cider vinegar
2 tbsp. all-purpose flour
2 tbsp. sugar
1 tsp. salt
1/2 tsp. celery seed
1/4 tsp. pepper
4 slices crisply cooked bacon, crumbled

Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon.

Per serving: cal 160 , fat 2 g , sat fat 1 g , cho 5 mg , sod 470 mg , carb 35 g , fib 3 g , prot 4 g Exchanges: 2 starch , 1 veg
Points: 3

** Crockpot Lasagne Recipe **

Serves 4 - 12 points per serving

1lb cooked lean hamburger meat

1 tsp italian seasoning

1 28 ounce jar of Ragu Lite

1/3 cup H20

1 jar mushrooms

1 15 oz package low fat ricotta cheese

2 cups shredded lowfat mozzarella cheese

8 uncooked lasagna noodles

Mix spagetti sauce and H2O. Then in lighted greased(Pam)crockpot put 4 noodles on bottom. Break to fit. Layer with 1/2 the meat, 1/2 mushrooms, 1/2 sauce.

Top with all the ricotta and 1/2 the mozzarella, then remaining noodles, meat mushrooms and sauce. Finish with remaining mozzarella. Cook on high for one hour then on low for at least 4.

Crockpot Enchiladas

1-1/2 lb. ground beef (I think you could used cubed chicken also)
1 medium onion, chopped
1-2 cloves of garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
6 corn tortillas
2 C. fresh or frozen corn (or 15-oz can)
1 19-oz can enchilada sauce
2 C. (8 oz) shredded cheddar cheese
1 2-1/2 oz. can sliced ripe olives, drained
1 C. sour cream

Brown ground beef and drain. Add onion and garlic;
cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives.
Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours. Serve with sour cream.

** Chicken & Stuffing Bake **
Yield: 6 - 1 cup servings/ 5 pts per serving

2 full cups diced cooked chicken breast *

1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup

1 1/2 cups (one 12 oz can) Evaporated Skim Milk

1 cup finely chopped celery

1/2 cup finely chopped onion

2 tsp dried parsely flakes

1/8 tsp black pepper

3 cups unseasoned dry bread cubes**

Spray a slow cooker container with butter flavored cooking spray. In prepared container, combine chicken, chicken soup and milk. Stir in celery, onion, parsely flakes and black pepper. Add bread cubes. Mix well to combine. Cover and cook on Low for 6 hours. Mix well before serving.

HINTS:
1 If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

2 Pepperidge Farm bread cubes work great.

Each serving equals:
2 meat, 1 starch, 1/2 skim milk, 1/2 veg

* I used whole chicken breasts that I browned in a skillet first. I put them on the bottom of the crockpot, then covered the breasts with the stuffing.

** Instead of using 3 cups of unseasoned bread cubes, I used the smallest bag of Pepperidge Farm Seasoned Stuffing Mix.

I've also used pork chops instead of chicken. And Cornbread stuffing instead of plain. It was wonderful!

Chicken Cacciatore

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).

Then cook on low for 5 to 6 hours.

If dish will not be served until later, remove chicken and refrigerate. You can let sauce continue to cook on low for several hours.

About 15 minutes prior to serving, turn temp back up to high and return chicken to pot.

Start to Finish Time:
"6:00"

- - - - - - - - - - - - - - - - - - -

Per serving: 274 Calories (kcal); 2g Total Fat; (6% calories from fat); 25g Protein; 38g Carbohydrate; 46mg Cholesterol; 498mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Serve over hot noodles of choice. (I like bow-tie shape for this.)

NOTES : Noodles can be added to the finished recipe as long as they are slightly under-cooked. This will keep for about 1 hour on low temp before getting too mushy.
Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0 0 0

Got this recipe from Dina (submitted by Lesley, adapted by Pamela) on old WW threads a long time ago and just made it last week.It's SOOO GOOD (no hint of d**** food here!), I wanted to share it since crock pot season is really upon us. The seasonings were great! I usually try to make a recipe exactly as written the first time before I start tinkering with it but in this case I wanted something to dump in the crockpot fast in the morning, so I used what I had and have noted the changed I made.)

2 T olive oil (I left this out)
6 Turkey bacon slices diced (I used Gwaltney LF)
8 ounces mushrooms, sliced (I left this out since all family members don't like)
1 green pepper cubed 1"
1 red pepper, cubed 1"
1 bunch green onions (I used a Vidalia)
1 lb boned, skinned chicken breats, 1" cubed, (I used tenders whole. Didn't need to cut, they fell apart when cooked.)
2 T balsamic vinegar (this is the SECRET!)
1/2 t marjoram
1/2 t salt
1/4 t pepper
1/4 cup FF chicken broth
2 cups tomatoes, canned (I used Italian seasoned)

The recipe says: saute bacon in olive oil. Add mushrooms, peppers, green onions, and saute 1 minute. Add vinegar and cook 1 minute, scraping up the brown bits from the bottom of the pan. Set aside. (Note: I'm too lazy to do all that before cooking something in the crockpot, so I microwaved the bacon and crumbled it in the crockpot then dumped everything else in except the olive oil and it turned out great! )

Place chicken in the crockpot. Add sauted bacon and vegetable mixture. Combine remaining ingredients in a bowl and mix. Pour over chicken and vegetables in the slow cooker.(I just measured directly into crockpot and stirred. No need to mess up a bowl ) Cover and cook on low 8-10 hours. Can serve over rice.

Serves 4
203 calories, 8.7g fat, 2.4g fiber
4 Points (not counting the rice)

Points would depend on the type of tortillas chosen.

167 cals, 2 g. fat, 3 g. fiber = 3 WW points w/o the tortilla.

* Exported from MasterCook *

Crockpot Chicken Fajitas C/P

Recipe By :Rival
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Eat-Lf Mailing List
Low Fat Mexican
Poultry Tortillas


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 boned and skinned chicken breast halves -- cut in strips
2 onions -- sliced
2 green bell peppers -- cut in strips
2 red bell peppers -- cut in strips
2 jalapeno chile pepper -- chopped
4 Cloves garlic -- minced
2 Teaspoons chili powder
2 Teaspoons ground cumin
2 Teaspoons ground coriander
28 Ounces tomatoes, canned
1/4 Cup water
8 flour tortillas

Combine all ingredients in crockpot. Cover and cook on low for 8-10
hours.
Serve with salsa.

>From: Joanne <jmca@nwu.edu>


S(RecipeLu Mailing List):
"by: Diane Geary [diane@keyway.net] on 1/20/00"

- - - - - - - - - - - - - - - - - - -

Per serving: 401 Calories (kcal); 7g Total Fat; (15% calories from fat); 32g Protein; 52g Carbohydrate; 60mg Cholesterol; 568mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Tex-Mex Chicken 'N' Rice - 3 Points

Recipe By : The Best Slow Cooker Cookbook Ever
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Slow Cooker/Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups converted rice, uncooked; Uncle Ben's
28 ounces diced tomatoes, Hunt's
6 ounces tomato paste
3 cups hot water
1 package taco seasoning mix
1 pound boneless & skinless chicken breast -- cut in 1/2" cubes
2 medium onions -- chopped
1 medium green bell pepper -- chopped
4 ounces green chiles -- diced
3/4 teaspoon garlic pepper

1. In a slow cooker mix together all ingredients except the chiles and garlic pepper.

2. Cover and cook on low heat for 4 to 4 1/2 hours or untl the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy.

3. Stir in the chiles and garlic peppe. Serve at once.

Calories: 174.3
Fat grams: 1.1
Fiber grams: 3.0

W/W Points: 3

Cozy Crock Comfort - 5 Points

Recipe By : JoAnna M. Lund: The Heart Smart Healthy Exchanges Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot/Nesco

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces ground 90% leans turkey or beef
1/2 cup chopped onion
3 cups (15 ounces) diced raw potatoes
1/3 cup (1 ounce) uncooked regular rice
1 1/2 cups shredded carrots
1 cup finely diced celery
1 1/2 cups Healthy Request tomato juice or any
reduced-sodium tomato juice
1 (10 1/4) can Healthy Request Tomato Soup
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes

If you haven't yet dug your Crock-Pot out of the attic, I bet this recipe will make you do it
today! It's a perfect slow-cooked dish, ready to serve in minutes after the busiest day, and it's
especially handy if your family doesn't always mange to sit down together at the table. This
way, the food stays cozy-warm but doesn't get over-cooked.

1. In a large skillet sprayed with butter-flavored cooking spray, brown meat. Place browned
meat in a slow cooker container. Add onion, potatoes, uncooked rice, carrots, and celery. Mix
well to combine. Stir in tomato juice, tomato soup, black pepper, and parsley flakes. Cover
and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 6 (1 cup). Freezes well.

Serving size (1 cup)
According to the cookbook:
Healthy Exchanges: 2 Protein, 1 1/2 Vegetables, 2/3 Bread, 1/4 Slider, 10 Opt. Cal.
Per serving: 243 Cal, 7g Fat, 16g Pro, 29g Carb, 290mg Sod, 33mg Calc, 3g Fib
Diabetic: 2 Meat, 1 1/2 Starch, 1 Vegetable
Weight Watcher Points: 5

Crockpot Meatloaf - 8 or 11 Points

Recipe By : The Best of Electric Crockery Cooking, Adapted
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot/Nesco

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup skim milk -- * see note
2 slices Natural Ovens Right Wheat Bread, low cal. -- * see note
1 1/2 pounds ground beef, extra lean
1/2 cup Egg Beaters 99% egg substitute -- * see note
1 small onion -- peeled
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1 teaspoon dry mustard
28 ounces tomatoes, canned -- whole, * see note

1. Place the milk and the bread in a large mixing bowl, and let stand until the bread has
adsorbed all the milk.
2. With two forks, break the bread into crumbs.
3. Beat the ground beef into the crumbs until well mixed.
4. Make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little;
then grate the onions into the eggs.
5. Add salt, pepper and mustard. Beat the eggs into the beef. Shape into a round
cake and place in the slow cooker.
6. Drain the tomatoes, and place them on the meat. Cover and cook on Low for 5 to 7 hours.
7. Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce.
It should be thick, not thin.

* Original recipe called for whole milk, regular white bread, ground beef, 2 eggs & 1 can
whole tomatoes (I'm guessing on the size can).

Serving Size (1/6 recipe)
Per MC Nutritional Analysis:
Per Serving: 335.1 Calories, 19.8g Fat, 3.5g Fiber
Weight Watcher Points: 8
With original ingredients:
Per Serving: 448.8 Calories, 33.2g Fat, 2g Fiber
Weight Watcher Points: 11

Corn, Ham and Potato Scallop

Recipe By : Pillsbury Classic Cookbooks Feb/98 - 6 Points
Serving Size : 6 Preparation Time :0:10
Categories : Crockpot Dishes Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham
1 15.25oz. can Green Giant Whole Kernal Sweet Corn -- drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 10 3/4oz.can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour

1. In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, bell pepper and
onion; mix well.
2. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup
mixture over potato mixture; stir gently to mix.
3. Cover; cook on low setting for 7-9 hours or until potatoes are tender.

Ingred. Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will
cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as
they do not get too soft during the long cooking time. Ingred Sub: Leftover cooked roast beef
or turkey can be used in place of the ham.

6(1 1/2-cup)servings. Per serving: Cal 320; Total fat 7g; (sat 4g); Choles 30mg; Sod 1010mg;
Total Carbs 49g; Fiber 5g; Sugars 6g; Pro 14g. POINTS: 6

MC Formatted by Sue B 5/31/98 and submitted to the WW forum.

Try it with 1 can condensed low fat cream of mushroom soup in place of Cheese soup for a
completely different taste.(per Sherry C)

Ok, don't let the eggplant turn you off. I didn't think I liked it, but a coworker of my husbands gave us a bunch and I had to do something with them. I read Alton Brown's cookbook and found the secret of non-bitter non-slimey eggplant, and it's really fantastic. Just don't skip the salt and weigh-down process...it's the secret! Other than treating the eggplant, this recipe is easy and really quick to throw together.

1 medium eggplant
kosher salt
1 large onion, chopped
4 cloves garlic, chopped
1 tbsp olive oil
2 cans diced stewed tomatos, drained just a little
2 small cans mushrooms, drained
1 can artichoke hearts, packed in water, chopped
salt, pepper, basil, to taste
1 pound bowtie or wagon wheel pasta

Leaving skin on eggplant, cut into 1 inch cubes. In a colander, sprinkle eggplant liberally with kosher salt. Line large plate or cookie sheet with 2 layers of paper toweling. Place eggplant in a single layer, and cover with 2 more layers of paper toweling. Place another large plate or cookie sheet on top and weigh down with a brick or other similarly heavy object. Let sit for at least 30 minutes, up to one hour. Dump eggplant into colander and rinse well, removing all salt. Pat dry with paper towels. (wipe out colander and use to drain pasta later). Set salted water to boil for pasta. In a large pan, heat olive oil, and sautee onion and eggplant. After two minutes, add garlic. Sautee until eggplant and onion are tender-crisp, and garlic is lightly browned. Add tomatoes, mushrooms, and artichoke hearts. Bring to boil, cover, and allow to simmer. Meanwhile, add pasta to salted water when it comes to a boil. Boil for 6-7 minutes, or until al dente. Drain well, toss with vegetable sauce.

6 (very large) servings at 6 points each, or 9 side-dish servings at 4 points each ( would go great with a grilled chicken breast!)

Taco Soup

1 Pkg. Taco Seasoning
1/2 lb. Ground Turkey (cooked)
1 Onion, chopped
1 Huge can Mexican Beans
1 (15 oz) Can Stewed Tomatoes
1 (16 oz) Can Corn
1 1/2 Cups Water
1 (4.5 oz) Can Chili Peppers
1 Pkg. (DRY) Ranch Dressing

Mix together and heat over stove.
1 CUP= 1 POINT

Crockpot Italian Chicken

4 boneless skinless chicken breasts (1 lb. bonelss/skinless chicken strips) - 9 pts
1 envelope Italian dressing mix - .8 pts
1/2 c. Water
8 oz. Fat Free Cream Cheese - 5.6 pts
1 can RF Cream of Chicken Soup (RF Cream of Mushroom) - 3.9 pts
1 4 oz. can of mushrooms, pieces & stems, drained (can omit if you don't like mushrooms)

So if you get 4 servings out of it, its 5 pts but if you get 5 servings, its 4 pts.


Ok this is how the recipe says to do it:
Place chicken in bottom of crockpot. Combined salad dressing mix & water. Pour over chicken & cook on low 3 hours.

Mix soup, cream cheese & mushrooms. Pour over chicken & cook 1 more hour or until chicken is done.

Serve over rice or pasta (but be sure to add the points!).

OR:

Throw everything into the crockpot at once & cook on low 9+ hours while at work. And instead of canned mushrooms, use fresh!

Pulling up for people!!!

I've never posted to a recipe thread before (possibly because I'm not much of a cook), but I tried this recipe last night and thought it was really tasty and VERY filling.

Rice and Bean "Chili"

1 cup cooked rice 4 points
1 cup beans (the recipe I have says kidney, I used fat free refried beans) refried beans (1 cup)=2 points
1/2 cup tomato sauce 0
chili powder to taste 0
1/4 cup fat free cheddar cheese 1 point

Heat the rice, beans, tomato sauce, and chili powder. Stir in cheese, enjoy...

I didn't have any chili powder, so I added a big glob of my favorite salsa and it was really good. Plus, it was easy to make (translation: I didn't mess it up). :)

Hamburger and French Fry casserole
4 servings

1 lb ground turkey
1 onion, finely chopped
1 bag frozen mixed veggies , the corn, pea, carrot, bean type of mix(or a bag of the frozen veggies of your choice)
8 oz frozen Ore-Ida crinkle fries
1 can fat free cream of mushroom soup
1 cup beef broth

Brown ground beef with onion, seasoning turkey with salt and pepper to taste. In a bowl, mix turkey mixture with veggies, soup, and beef broth. Spray a casserole with Pam and pour mixture in, leveling off the top. Arrange frozen fries over the top of the casserole. Bake in a preheated 350 degree oven covered, for 30 minutes, then uncovered, for thirty minutes.

6 points per serving...nummy!!!

CHICKEN POT PIE

1 Can Reduced Calorie Croissant Rolls
3/4 Cup Chicken Broth
2 Chicken Breast, cooked and diced
10 OZ Package Mixed Vegetables, frozen
1 Cup Mushrooms, fresh and sliced
1 Cup Diced Onions
1/2 Teaspoon Ground Pepper
1 Tablespoon Cornstarch
1 Egg white
2 Tablespoons Fat Free Milk

Preheat oven to 425°. Mix all ingredients into a saucepan except the croissant rolls. Stir until mixture thickens. Place mixture into a pie pan. Cover with the croissant rolls to form a crust. Bake for 25 minutes.

SERVINGS 4; CALORIES 270; FAT 5.1 g; PROTEIN 39 g; CARBS
17.7 g; FIBER 2.3 g; CHOL 92 mg; IRON 2.2 mg; SODIUM 332 mg; CALC 54 mg
SERVING SIZE= 1/4 of Pie
WW POINTS: 5

UNFRIED CHICKEN

1/4 Cup Fat-free Mayonnaise
1 Teaspoon Dijon mustard
2 Teaspoons Lemon Juice
4 Drops Hot Pepper Sauce
3/4 Cup Corn Flakes
4 (4 OZ) Each Skinless Boneless Chicken Breast

Mix the first 4 ingredients in a bowl. Crush the corn flakes in a blender and put into a zip lock bag. Preheat oven to 375°. Spray a cookie sheet with cooking spray. Roll the chicken into the mayonnaise mixture, place in the corn flake bag and shake to coat. Place on the cookie sheet. Spray each with cooking spray. Bake for 45 minutes or until done. Do not turn over.

SERVINGS 4; CALORIES 157; FAT 1 g; PROTEIN 55 g; CARBS 8 g; FIBER 0 g; CHOL 137 mg SODIUM 418 mg
SERVING SIZE= 1 Chicken Breast
WW POINTS= 4

Awesome 6 point chili, great for the cooler weather that is coming upon us!

1 lb ground skinless turkey breast
1 onion, diced
1 green pepper, diced
3 cloves garlic, minced
1 teaspoon paprika
5 tablespoons chili powder
2 tablespoons cumin
1 teaspoon coriander
salt, to taste
freshly ground pepper, to taste
3 cans diced tomatoes, undrained
1 beef bullion cube, dissolved into 1 cup boiling water
2 cans kidney beans, undrained
4 tablespoons shredded cheddar cheese

Brown ground turkey, onion, and green pepper in a teflon-coated pot that has been sprayed with Pam. After two minutes, add garlic and spices. When brown, add tomatoes and their juice and the beef broth. Bring to boil, turn down heat, and allow to simmer for at least twenty minutes to allow flavors to blend. This can simmer for a long time, a few hours, if you need to hold it, or it can cook in a crock pot all day. Twenty minutes before serving, add kidney beans and their juice. Bring back to boil, and allow to simmer for another twenty minutes. Before serving, sprinkle each serving with 1 tablespoon grated cheddar cheese. Can also top with some diced onion (green or white) and fat free sour cream for no additional points.

Makes 4 (giant) servings at 6 points per serving.

Really, the servings are too big to finish in a sitting (well, for me, anyway, but not my husband) so I take it out throughout the day and work on it for a snack. You could also do a half serving if you are having a sandwich too (or even without the sandwich for a lunch-sized serving).

Crustless Quiche
--------------------------------------------------------------------------------
Crustless Quiche

Makes 6 servings

6 large egg whites
1 cup evaporated milk, canned, skim
1 cup flour (all-purpose)
1 teaspoon baking powder
1 teaspoon salt
20 ounces broccoli, frozen, chopped, cooked
2 cups cheese, low-fat, cheddar or colby
1 cup mushrooms sliced
2 tablespoons onion chopped

Generously spray a 9: pie plate with cooking spray. Beat egg white and milk till fluffy. Add flour, salt,
and baking soda, beat well. Add the cheese, spinach, mushrooms and onions. Stir well. Spoon the
mixture into the pie plate and spread evenly. Bake at 350 for 1 hour or until the center is firm. Yield
6 servings/ 4 pts per slice

PER SERVING: 221.0 Calories, 3.1 g Total Fat, 1.7 g Saturated Fat, 9.4 mg Cholesterol, 1091.2 mg Sodium,
27.7 g Total Carbohydrate, 3.7 g Dietary Fiber, 21.3 g Protein, 447.2 mg Calcium.


Please Note: This is not a Weight Watchers recipe.

---------------------------------------------------------
From Weight Watchers® Light and Tasty™ Deluxe © 1997 The Learning Company, Inc. Recipes © Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved.

It is from Cooking Light's October 2000 issue, page 103.

CARAMEL APPLE CRISP

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup chilled butter or stick margarine, in small pieces
1/2 cup coarsely broken peanut brittle candy
3 1/2 cups sliced peeled Granny Smith apples (About 1.5#)
3 1/2 cups sliced peeled Rome or Jonagold apples (1.5#)
1/3 cup fat-free caramel sundae syrup

1. Preheat oven to 375.
2. Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and sugars in a bowl, cut in chilled butter with a pastry blender or 2 knives until mixture is crumbly.
3. Combine apples and syrup in a bowl; tosswell. Spoon apple mixture into an 9-inch square baking dish or a 1 1/2 quart cassarole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brwon.

Yields 9 servings
Calories 225
Fat 6.2 g
Protein 1.2 g
Carbos 41.8 g
Fiber 1.9 g
Cholest 14 mg
Calcium 17 mg

Figured @ 5 points per service WW Winning Point

Jodi, I hope you don't mind...I took your BLT wrap out of your journal and posted it here for everyone. It sounds great, thanks for sharing it!

Take 4 tbsp lite cream cheese (you could probably even use fat free cream cheese and it would be even better) and spread it on the bread. Sprinkle 2 tbsp bacon pieces over the bread, then add tomatoes (sliced or diced would both work, but I diced them) and lettuce. Roll and secure with 4 toothpicks. Slice into 4 pieces. Each piece is 2 WW points. Actually about 2 1/4 points, so I added a point since I ate 4 of them for dinner.

I'm going to publish two methods here...crockpot and oven.

3 lbs chicken parts
2 onions
1 green pepper
1 2 lb 13 oz jar Ragu
1 28 oz can crushed tomatoes
salt, pepper, oregano

Skin and trim all visible fat off of 3 lbs chicken parts. Rinse and dry with a paper towel. Spray a baking pan with Pam. Sprinkle chicken liberally on both sides with salt, pepper, and oregano. Arrange chicken in pan, bone side down. Bake at 350 for 45 minutes. Drain fat from bottom of chicken pan, and let cool enough to handle.

Slice two onions and one green pepper in half, then slice thinly.



Crock Pot Method:
(You could throw the chicken in the oven as soon as you get up, then let it bake while you get ready, then throw it all in the crock pot before you walk out the door!)

Spray crock pot with pam. Arrange onion and pepper in the bottom of the crock pot. Arrange chicken parts on top of this, then poor Ragu over chicken. Open can of crushed tomatoes and add 1 TBSP salt, 2 teaspoons of ground pepper, and 2 TBSP oregano. Stir into tomatoes with a small spoon. Pour crushed tomatoes over Ragu. Cover and cook on low for at least six hours.


Oven Method:
Spray casserole wtih Pam. Arrange sliced onions and peppers on the bottom, then chicken, then Ragu. Open crushed tomatoes, and add 1 TBSP salt, 2 tsp ground pepper, and 2 TBSP oregano. Stir into tomatoes with a small spoon. Pour crushed tomatoes over Ragu. Cover dish and bake at 350 for one hour.

Serve over hot pasta, cooked al dente.

6 servings at 4 points per serving.
(remember to add the points for the pasta)

selfishly bumpin up so that I can easily find my dinner recipe throughout the day! :)

Mama's Chicken Stew

INGREDIENTS:
1 pound skinned, boned chicken breasts, cut into bite-size pieces
1 pound skinned, boned chicken thighs, cut into bite-size pieces
2 cups water
1 cup frozen small whole onions
1 cup (1/2-inch) sliced celery
1 cup thinly sliced carrot
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 (14-1/4-ounce) can fat-free chicken broth
2 cups halved mushrooms
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas

INSTRUCTIONS:
Combine first 14 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a wire whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes.

NUTRITIONAL INFO:
CALORIES 257 (12% from fat); PROTEIN 30.8g; FAT 3.5g (sat 0.8g, mono 1g, poly 0.9g); CARB 25.1g; FIBER 2.8g; CHOL 78mg; IRON 3.2mg; SODIUM 359mg; CALC 83mg

Easy Salmon
Makes 6 servings

6 (4 ounce ) filets salmon
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup water
2 tablespoons lemon juice
1 cup fresh sliced mushrooms

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly
butter one 9x13 inch baking dish.
2 In a cup, combine salad dressing mix, water and lemon juice.
3 Arrange salmon fillets in a single layer in the
prepared baking dish. Pour the water mixture over the top and
place the sliced mushrooms over the salmon.
4 Bake, covered, for 15 minutes. Remove cover and bake
for an additional 15 minutes, basting with cooking liquids.

Potato Salmon Patties
Makes 10 patties (5 servings).

1 (14.75 ounce) can salmon, drained and flaked
2 eggs, beaten
1/4 cup garlic and herb seasoned dry bread crumbs
1/4 cup dry potato flakes
1 medium onion, minced
1 clove garlic, minced
1/4 teaspoon dried dill weed
1/4 teaspoon celery salt
salt and pepper to taste
2 tablespoons olive oil

Directions
1 In a medium bowl, mix salmon, eggs, garlic and herb
seasoned dry bread crumbs, dry potato flakes, onion, garlic,
dill weed, celery salt, salt, and pepper. Form the mixture
into 2 inch balls, and flatten into patties about 1/2 inch thick.
2 Heat olive oil in a medium skillet over medium heat. In
batches, cook patties about 5 minutes on each side, until
lightly browned.

Alaskan Salmon Chowder
Makes 7 servings.

1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can chicken broth, divided
2 cups diced peeled potatoes
1 cup sliced carrots
1 teaspoon seasoned salt (optional)
1/2 teaspoon dill weed
1 small zucchini, thinly sliced
1 (14.75 ounce) can cream-style corn
1 (12 fluid ounce) can evaporated milk
2 cups cooked salmon chunks or 2 cans (7-1/2 ounces each)
salmon, drained and bones removed

Directions
1 In a saucepan, cook onion, celery, green pepper and
garlic in 1/4 cup broth until tender. Add potatoes, carrots,
seasoned salt if desired, dill and remaining broth. Cover and
simmer for 20 minutes or until vegetables are tender. Add
zucchini; simmer for 5 minutes. Add corn, milk and salmon; heat
through.

Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth, no-salt-added corn and evaporated skim milk and
without seasoned salt) equals 225 calories, 147mg sodium, 27mg
cholesterol, 29 gm carbohydrate, 20 gm protein, 4 gm fat.

I have really gotten lazy with salmon steaks lately, and I simply place a steak on a baking sheet, squirt FF italian dressing over the steak, throw some mushrooms on top and bake at 350 for 25 minutes...I have been eating this for dinner with a plain baked potato and peas for the last three nights!! :D

Salmon steaks are also way good if you throw a sheet of foil down on the grill or broiler pan, slap the salmon down, and baste with ginger-soy sauce while it cooks. I can't wait to try some of these other ideas though...get away from my one salmon cooking method.

Ingredient List
2 pckgs frozen veggies (I used broccoli, cauliflower, and carrots)
2 cans mushrooms
1 c skim milk
3 tsp cornstarch
4 tsp reduced fat margerine
3 oz cheese whiz (I substituted 3oz LF cheddar cheese soup)
1 pckg dry Hidden Valley Original Ranch dressing

Directions
In small saucepan, combine skim milk, cornstarch, margerine and cheese whiz. Stir until slightly thickened then stir in ranch dressing.

Spray 9X13 pan and layer in all veggies (still frozen). Pour mixture from sauce pan over veggies. Cover and bake at 350 for 40 minutes.

Makes 4 servings (quarter of pan is considered a serving) at 2.5 points per serving.

This is a really yummy low point way to get in some extra veggies, you should try it!

Ingredients:
2 cans Grands biscuits
1 cup sugar (splenda substitute)
1/4 cup cinnamon
1 stick butter (ICBINB Spray substitute)
1/2 cup chopped nuts
1 cup brown sugar
Cut each biscuit in fourths and shake in bag with sugar/cinnamon mixture (save mixture for future use). Arrange in bundt pan that has been sprayed with cooking oil.

Melt butter and mix in brown sugar, bring to a boil and lower heat, cook approximately 2 minutes. Mix in nuts. Pour over biscuits, lifting edges and allowing mixture to reach bottom of pan. Bake 350 degrees for 30 minutes.

Serves: 8

Dump Cake

12 oz frozen blueberries
12 oz frozen raspberries
1 box white cake mix
2 cups diet 7up

Spray 9x13 pan, dump in berries then dump cake mix on top and dump diet 7up on top of cake mix. Do not stir at any time. Bake at 350 covered for 20 minutes then uncover and bake for additional 20 - 30 minutes.

Cake looked kind of funny to me but it is really, really yummy. Very pie without the crust like. Top with a dab of FF cool whip. YUM!

1 lb lean (97) ground beef
2 cloves garlic, minced
2 T (or more to taste) chili powder
1 t (ore more to taste) cumin
1T (or more to taste) garlic salt
1 28 oz can diced tomatoes
1 15 oz can kidney beans
1 onion, chopped
1/2 T dried chiles, ground up in your palm (or youc an substitute 1/4 t cayenne pepper)
2 T tomato paste

Cook ground beef and garlic in a nonstick skillet until browned. Drain fat in a colander, pressing meat down with a spatula to get all fat out. Return meat to pot, and add chili powder, cumin, and garlic salt. Stir to coat meat. Mix tomatoes, beans, onion, chiles, and tomato paste in a slow cooker. Add meat mixture and stir. Cover and cook until flavors blend, about 4-5 hours on high. Garnish with ff sour cream and diced green onions, and serve with baked tortilla chips or saltines (add on those points)

Serves 8
Per serving: 2

And I confess...I love chili, and I think these portion sizes are puny, so I make this serve 4 and take 4 points per serving.

Only 1 point per serving!

2 lb frozen veggies of your choice ( I like California medly)
3 cans FF chicken broth
1 can Ro-Tel (or just diced tomatoes if you don't want spicy)

Dump everything into a pot. Bring to a boil. Let simmer 45 minutes. Add 10 oz lite Velveeta. When it's melted in, you're ready to eat. This is really nummy over a baked potato, too.

Serving size: 1 cup
Points per serving: 1 (!)

What a great way to start off a meal in winter!

1 t canola oil
2 onions, thinly sliced
8 slices turkey bacon, chopped
1 large tomato, chopped
2 c skim milk
2 large eggs
3 egg whites
1/2 t salt
1/2 t dried thyme
16 slices reduced calorite stone-ground wheat bread, cubed ( 1/2" cubes)
6 oz reduced fat Jarlsberg cheese, shredded

Spray a 9 x 13 baking pan with Pam
Heat oil in large nonstick skillet, add onions and bacon. Saute until the onions are softened. Remove from heat and stir in tomatoes. Whisk together milk, eggs, egg whites, salt,a nd thyme in a bowl until blended. Arrange half the bread cubes in baking pan with half the onion mixture and half the cheese. Pour half the milk mixture over the cheese. Repeat with remaining ingredients. Cover and chill at least 1 hour, ideally overnight.

Preheat the oven to 350 degrees. bake, uncovered, until puffed and golden, and a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before serving.

8 servings/5 points per serving

Slow Cooked Beef Burgundy
Points: 7
5 servings of 1 2/3 cup

1/3 cup All Purpose Flour
1 teaspoon salt
1/4 teaspoon pepper
2 lb. cubed beef stew meat
1 1/2 cups fresh baby carrots, halved crosswise
1 (10-oz.) pkg. fresh pearl onions, peeled
1 (8-oz.) pkg. small fresh whole mushrooms
1 garlic clove, minced
1 bay leaf
1 (10 1/2-oz.) can condensed beef consomme
1 1/2 cup water
Fresh oregano, if desired

Directions: 1. In 3 1/2 or 4-quart slow cooker, combine flour, salt, pepper and beef; mix well. Add all remaining ingredients; mix well. 2. Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender. Garnish with oregano.

NUTRITION INFORMATION PER SERVING: Calories340 Fat10g Dietary Fiber3g

Just moving up!
Lori

(NOte) this can be made by hand or in ABM
1-1/3 c water
2 c flour
1c + 2 T wheat bran
1/2c + 2 T whole wheat flour
1-1/2 tsp salt *****
2 tsp instant yeast (if using ABM, if not, use active dry yeast)
2 T vital wheat gluten*****


The book states you will get 12 slices from the loaf @ 112 cal, 1 gr fat, 5 gr fiber... or 1 pt per slice...
I usually get 15 slices per loaf, but still count them as 1 point...
This bread is great! No added fats or sugars! & it tastes great, (not like cardboard! ) & is moist.... It doesn't get very browned ( due to lack of sugar & fats) but this inside is a nice wheat color....)
I do this on the dough cycle of my aBM & bake in a loaf pan @ 350 in oven for 30 min...

Method: Select *dough* setting, then press *start*. The *complete* light will flash when dough is finished.

Preheat oven. Turn dough out onto lightly floured surface.

Thick crust pizza: with lightly floured hands, press dough into a greased 12" pizza pan, forming a high edge. Brush crust with oil and let stand 15 minutes. Spoon tomato sauce or pizza sauce over dough; top with desired topping and cheese. Bake 25-35 minutes or until filling is bubbly and crust is golden.

Thin crust pizza: Divide dough in half. Press each half of dough into a greased 12" pizza pan, forming a 1" high edge. (Follow above directions.) Bake 20-30 minutes.

Note: The recipe made one HUGE pizza for me.


YUM!

Recipes courtesy Kathleen Daelemans (from Cooking Thin on FoodTV)

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
Coarse grained salt and cracked black pepper
10 ounces fresh or frozen spinach, defrosted and chopped
1/4 cup freshly grated Parmesan, very loosely packed

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

Yield: 4 servings as an entree, 6 to 8 servings as an appetizer
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Dh ,made these for my b-day & he said it was really easy. It must be if he said that since he's not much of a cook! :) Anyway out batch only made 4 crepes but I don't think DH know what scant means when it comes to cooking. These were delicious.



Crepes:
1/4c All Purpose Flour
1/4c Skim Milk
1/4c Water
1/2Tbsp Sugar
2Tbsp egg substitute
1/2tsp vanilla
1/2Tbsp grated orange rind
pinch salt

Filling:
1 1/2c nonfat whipped topping
1 1/2tsp unsweetened cocoa
1 1/2tsp grated orange rind
1 1/2c sliced raspberries or strawberries

1. Combine all crepe ingredients in a blender & process until smooth. Let batter rest for an hour in fridge. Stir before using.

2. Heat 8" nonstick skillet on medium-high until a drop of water sizzles. Remove pan from heat & spray with nonstick spray. Pour a scant 1/4c batter into skillet & swirl the pan to coat.

3. Return pan to heat & cook for one minute or until crepe is golden brown on bottom & easily releases from pan. Flip & cook until golden brown on bottom, about 15 seconds more. Repest to make 6 crepes, discarding any excess batter.

4. Make filling conbining whipped topping, cocoa, orange rind in a medium bowl. Spread 1/4c along center of each crepe. Roll up & spoon 1/4c of berries on top.

Per Serving (1 filled crepe): 69 calories; 0g Fat; 0mg cholesterol; 44mg sodium; 14g carbohydrates; 1g fiber; 1g protein; 19mg Calcium; 1 WW Point

TIPS: Make sure pan is hot before you begin & use a flexible pancake turner-it will help you flip the crepe without leaving a mushy mess. Unfilled Crepes can be stacked, wrapped & refridgerated for three days or frozen for up to one month.

Whoopie Pies

1 c flour
1/4 c unsweetened cocoa powder
1 t baking soda
1/4 t salt
1/2 c sugar
1/4 c Crisco
1 egg white
1/2 c 1% milk
3/4 marshmallow spread

Preheat oven to 425. Combine flour, cocoa, baking soda, and salt in a small bowl. With an electric mixer at medium speed, beat sugar, shortening, and egg white in a medium bowl until fluffy and well-blended, about 2 minutes. Stir inthe flour mixture, then the milk, until just blended.

Drop the dough by spoonfuls onto large, ungreased baking sheets, making 36 cookies. Bake until top sponges back with lightly touched, 5 - 7 minutes. Cool completely on baking sheet, resting it on a rack. Spoon 2 teaspoons marshmallow spread on the bottoms of half of the cookies. Top with remaining cookies. Store in an airtight container for up to three days.

2 points per pie

note: I like these even better with fat free whipped cream. It doesn't affect the point value. You can even freeze these (with marshmallow or ff whipped cream) for a great ice cream sandwich!

ok so I was making garlic and herb pork chops and I wanted a good Side dish
Initially I wanted pasta but we had NO SAUCE DUM DUM DUUUUM
So I channelled Jayne and I got Creative:s:
I sprayed a "stirfry pan with olive oil spray
sauteed 5 shallots
and (jarred large cut) chopped garlic to taste (I probably used over a table spoon)
4 good sized mushrooms

I warn you I rarely measure but I'll approximate
1 1/2 cups of extra spicy V8
1/4 cup Or to your taste burgundy wine (I used cooking wine so I didnt have to add extra salt)
1 tsp of sugar
allow to cook down a bit
Now my spices got a bit out of hand and I had a happy mistake with dried basil so I'll add the followering and you all use your disgression
Ground peppercorns I just ground it over the pan I love pepper
Onion Powder
dried Basil I confess I probably used 2 tbsp b/c it fell in the pan but it was happy mistake
I let it rest and cooked a half of a box of orzo according todirections
Poured a bit more burgundy into the sauce and tossed the orzo in

it was soo very good andtotally spur of the moment I think next time I will toss in some extra veggies if i have the patience to chop Maybe some egg plant or some Zuchini
4 servings and my fat loving family inhaled it and the only fat with the olive oil
next time I alo want more onions and fresh basil

Key Lime Pie (takes only 5 minutes to prepare)

Ingredients:
1 "Ready Crust" Reduced Fat Graham Cracker Pie Crust
1 pkg.(4 serving size) sugar-free lime gelatin
1/4c. boiling water
2 containers (6 oz.) key lime pie flavor light yogurt
1 container (8 oz.) fat-free whipped topping (thawed)

Servings: 8
3 POINTS per serving

1. In large, heat-resistant bowl, dissolve gelatin in boiling water.
Stir in yogurt with wire whisk. Fold in whipped topping with
wooden spoon.
2. Spread in crust. Refrigerate overnight or at least 2 hours.
3. Garnish as desired. Refrigerate leftovers.

I like to substitute key-lime flavors with strawberry flavors or lemon flavors. You can do so much with this recipe! :)

3-5 qt OR 5.5-7 qt

1 OR 1 tablespoon vegetable oil
1 OR 2 medium onions, chopped
1 OR 2 (3/4 ounce) envelopes chili seasoning
1 OR 2 (16 ounce) cans Great Northern beans, drained
1 OR 2 (15 ounce) cans kidney beans, drained
1 OR 2 (15 ounce) cans black beans, draines
1 OR 2 (14 ounce) cans diced tomatoes
1 OR 2 (8 ounce) cans tomato sauce
1 OR 2 (14.5 ounce) cans vegetable broth

In a skillet over medium-high heat cook onion in the oil until soft. Place onion-mixture into the slow cooker. Add remaining ingredients. Stir to mix. Cover and cook on: Low - 8 hours OR High - 4 hours.

This recipe when used with the 3-5qt directions makes 8 cups. I estimated 16.5 for the whole thing, and upped that to 18 "just in case" which means that 1 cup is 2.25 points (or round off to 2 if you are feeling adventurous!). DF and friend both liked this chili a lot and I thought it was great...very filling. :)

Ok, this is a recipe for a 3-5 qt OR a 5.5-7 qt crockpot:

3 OR 6 pounds skinless, boneless chicken breasts, halved
1 OR 2 (16 ounce) cans pineapple slices, drained
1 OR 2 (15 ounce) cans mandarin oranges, drained
1/4 cup cornstarch
1/2 cup brown sugar, packed
2 tbsp OR 1/4 cup lemon juice
1/4 OR 1/2 tsp salt
1/4 OR 1/2 tsp ground ginger

Combine all ingredients in the crock. Stir well. Cover and cook on Low for 4-5 hours or High for 2-3 hours. For 3-5 qt, makes 6 to 8 servings. For 5.5-7 qt makes 12-16 servings.

I don't know the point values, but this tastes sooooo good. I usually but extra pineapple in it. Jay likes it too, so you gotta know it doesn't taste like "diet" food :)

Ok, we had this last night and I love love love pork cooked this way! This is my mommy's recipe :)

What you need:
Pork Roast
Rosemary
Salt
Pepper
Chili Powder

1. Spray your cooking pan with pam.
2. Put the roast in the pan and spray the roast with PAM. (don't do anything to the roast like try to take the fat off, just transfer from the sink or wherever you thawed it to the pan)
3. Put the Salt, Pepper, and Chili Powder on top of the roast (to taste)
4. Put the Rosemary on top of the roast last (looks better :))
5. Cook roast at 325-350 degrees at 1/2 hour per pound

That's it! How easy is that? You don't even have to cut the fat off or anything. It will all cook off and makes the pork taste better anyway.

Here are two new things I tried making today. They turned out awesome! They are really simple for those of you who are challenged in the time & cooking talent department! I got these ideas at my meeting. Each recipe is for one serving only so you'll have to figure out how much more you need if you want for a few people.

Easy Tuna Melt (only 3 points per serving!!)

Preheat oven or toaster oven to 400F. Combine 1/4 cup drained water-packed tuna, chopped celery, 2tsp mustard, and 2 tsp fat free mayonnaise (I used Ultra fat free Miracle Whip instead). Spread mixture onto 1 slice of calorie reduced whole-wheat bread. Top with 2 Tbsp low-fat Monterey Jack cheese (I didn't have any so I used low fat cheddar). Bake 5-10 minutes, until cheese is melted.

-This was really good. We each had two & a side salad tossed with some Balsamic vinegar, followed by a banana. I was a very satisfying lunch.

Supper was Buffalo Chicken Sandwiches with raw veggies. It was really good. The recipe says to cook it in the oven but we did ours on the barbecue & it turned out awesome. We also butterflied the chicken first before we put anything on it so it cook faster & more thouroughly. Also we didn't need near the breadcrumbs the recipe called for-I think next time I would use about 1/2 of them. It calls for flavoured bread crumbs which I didn't have so I just mixed in some dried basil, parsley & garlic powder. Btw this wasn't hot at all-even my DH enjoyed it & he usually has no tolerance for spicy food. It was so good I really thought it came from a restaurant. Anyway i'll get to the recipe for you already!

Buffalo Chicken Sandwich (approximately 10 points per serving depending on your bun, your dressing & your cheese)

Preheat oven 400F. Spray an 8oz skinless, boneless chicken breast with nonstick cooking spray; brush to coat completely. Coat chicken in 3Tbsp seasoned Italian-style breadcrumbs; gently brush with hot pepper sauce. Bake 20 minutes until cooked throughout and juices run clear. Divide chicken breast in half. Take two panini buns (small sub type buns-about 4 oints each!) & spray with butter flavoured spray & toast in oven under broiler for two minutes. Spread 2 Tbsp of Fat free Ranch or Blue Cheese salad dressing on bun, top with chicken, tomatoes, lettuce & 2 Tbsp low fat cheddar or other ligth cheese. Enjoy!!

Ok
3 medium potatoes I like Yukon Gold
Sliced thin to medium thickness
1Medium to large Onion chopped in whatever fashion you desire
Adobo
Pepper
OO cooking spray
In a brownie pan
spray OO
line up in one layer potatoes toss with onions sprinkle on Adobo and Pepper
Spray OO on the op if your inclined
Bake @ 350 for 45 min
more if they are thicker

Variations
can be done on the grill in foil if the potatoes are chopped thicker
also can a can of chopped tomatoes and its really good * thats better on he grill with the chunks
You can also toss in peppers if you have em

Ok My Darlings I used Full fat stuff in this recipe Because that's what I had in the Fridge Feel free to substitute to your hearts content!
Love
Chef Kierie

Preheat oven to 350
3-4 eggs (I used 3 but 4 might make the mix a bit more stable for quiche removal)
1/3 cup of Whipped Cottage Cheese
2 cups of cooked Spinach (my favorite veggies)
salt/pepper/spices to taste
2 peices of cheese
cooking spray

in a blender/food processor/ handblender beat eggs together with Cottage Cheese and spices till its nice and frothy

Spray a muffin tin that has roomfor 8 muffins with cooking spray
Dole out 1/4 cup of egg mixture in each and approx 1/4 cup of spinach
Top each cup with 1/4 peice of cheese of whatever flavor you want
*next time I want to try feta this time i used american b/c I had it
Bake for 20 minutes
leave in oven (with heat off) for about 5 so it can all gel together

you might want to use muffin tins for easier removal
These look really pretty and taste great!
Serves 4 as a main dish

bumping up in hopes that Becky will post her wonderful taco salad recipe on here and that Laura can share her successful girl's nite appetizer thingies too. Besides, with all of our new friends, it might be a good thing to have this available to them both for getting and sharing recipes. It sure has helped us out! Everyone else, dig up a recipe or two and share it!

I moderate the 3fc recipe exchange (the email one) and I highly recommend it to you all...some real gems come through there! Unfortunately, I can't have these but you all can, and they sounded like something you all would like. I'll go through the archives tonight and see if I can't find a few more that you would like.

One Point Brownies

1 tsp unsweetened cocoa
2 Tbsp all-purpose flour
1/2 tsp baking powder
2 tsp water
1 serving Diet Swiss Miss
2 tsp unsweetened applesauce


Instructions



Mix all dry ingredients in a custard cup. Add water to desired consistency. Cook on high in mircrowave for one minute or in oven at 350 for 8 minutes. Serve with fat free Cool Whip.

1/2 cup fat free creamy peanut butter
8 oz. fat free vanilla yogurt
1/2 cup fat free Cool Whipe

Stir all ingredients until well mixed. Serve with apples, bananas, or other snacks. Serving size is 2 tablespoons at (info is missing!!) points per serving.

10 chocolate wafers, crumbled
1 1/2 cups fat free cottage cheese
1/4 cup unsweetened cocoa
1/4 cup sugar
1 tsp vanilla extract
3 medium egg whites
3 tbsp cornstarch
1/2 cup lite whipped topping

1. Preheat oven to 350. Coat 12 muffin cups with cooking spray, divid wafer crumbs among cups.

2. Cream cottage cheese in a food processor until fluffy, about 1 minute. Add remaining ingredients, except whipped topping, and process until smooth, about 30 seconds more. If you do not have a food processor, this can be done with an electric mixed, although the final product will not be as smooth and creamy.

3. Divide batter among muffin cups. Bake until firm, about 20 minutes; cool complete. Trace each m,uffin cup with a knife to loosen cheesecakes, remove from muffin cups and garnish each with 2 teaspoons of whipped topping. Yields one 3-inch cheesecake per serving. 1 point per serving.

1 tbsp paprika
1 tbsp hot sauce
1 tsp olive oil
3 (4 oz.) boneless, skinless chicken breasts, sliced into strips
3/4 cup fat free blue cheese dressing

Combine paprika, hot sauce, and olive oil; add chicken and toss well to coat. Marinate chicken in fridge, about 1 hour. Heat broiler. Arrange chicken on broiler pan and cook, five minutes or until chicken is cooked through. Serve with dressing. Makes 6 servings at 2 poitns.

Strawberry yogurt pops

1 1/4 cups strawberries, hulled and sliced
8 oz fat-free strawberry yogurt, or other flavor

1. Puree 1 cup of strawberries and yogurt together in a blender. Mix in
remaining sliced strawberries with a spoon.

2. Divide mixture among four 4-oz paper cups and insert a popsicle stick
into the center of each cup. Freeze for at least 4 hours.

1 Point per Pop ( > 50 calories)

By itself it would be a 4 pt.
meal, served over 1 Cup pasta it would 8 (depending on the type of pasta
and size of chicken breast of course.)

Italian Chicken Skillet

4 chicken breast halves
2 cans italian style diced tomatoes, UN-drained
3/4 Cups chopped green peppers
3/4 Cups chopped celery
1/4 Cups chopped onion
1 can mushroom pieces
1/2 tsp vinegar
1 tsp parsley
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
lowfat cooking spray
hot cooked pasta (optional)

Saute chicken breast in a skillet coated with lowfat cooking spray like
Pam. Remove from skillet and keep warm. In same skillet, saute onions,
celery, green pepper, and mushroom pieces until tender (if you love
garlic like me, you can add in some minced garlic cloves here). Return
chicken to pan. Combine tomatoes, vinegar, and spices, and pour over
chicken. Cover and simmer for 30 minutes. Uncover and simmer for 10
more minutes.

Low Fat Triple Chocolate Mess

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : 3 points Crockpot
Fiber: 1g

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Cake Mix, Betty Crocker Super Moist
Chocolate Fudge, Dry
1 Package Pudding Mix, Sugar Free -- Any flavor
1 Cup Fat-free Sour Cream
1 Cup Unsweetened Applesauce
1 Cup Egg Substitute, Better'n Eggs, Fat Free
3/4 Cup Water
1/4 Cup Mini-chocolate Chips

Spray crockpot with Pam.

Mix all ingredients in large mixing bowl.

Dump into crockpot. Place a paper town over crockpot before placing lid
to collect the moisture.

Cook on LOW 6 hours to 8 hours or on HIGH for 3 to 4 hours.

No Fuss Potato Soup

Recipe By :Lucille Amos, Lavina Hochstedler and Betty Moore
Serving Size : 8 Preparation Time :0:00
Categories : 4 points Crockpot
Fiber: 4g

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Cups Diced Potatoes -- peeled
5 Cups Fat-free Chicken Broth
16 Ounces Frozen Vegetables, Pepper Stir Fry
16 Ounces Frozen Vegetables, I Talian Blend
Salt and Pepper -- to taste
12 Ounces Evaporated Skim Milk
2 Tablespoons Chopped Fresh Parsley
8 Ounces Lowfat Cheddar Cheese -- shredded
4 Ounces Lean Ham -- diced

Combine all ingredients except milk, parsley and cheese in slow cooker.

Cover. Cook on High 3 hours or low for 7 hours, or until vegetables
are tender.

Stir in milk and parsley. Stir in cheese until it melts. Cover and
cook another hour or until heated thoroughly.

Chicken Cacciatore



I got this recipe off of a WW recipe board. It's originally from the WW Smart Choice Recipe Collection 1992



Eight 3-ounce chicken thighs, with skin

1 tsp olive oil

1 cup chopped onion

2 cups sliced mushrooms

2 cloves garlic, minced

1 ½ cups chopped canned tomatoes, with juice

½ cup low-sodium chicken broth

2 Tbsp no-salt added tomato paste

½ tsp dried oregano

½ tsp dried thyme

¼ tsp salt

¼ tsp freshly ground black pepper

3 Tbsp minced fresh basil



Place the chicken skin-side down in a large nonstick skillet and turn the heat to medium-low. When the chicken has rendered some fat, increase the heat to medium-high and brown on both sides, about 12 minutes. Transfer the chicken to a plate. When the chicken is cool enough to handle, remove and discard the skin. Pour off all the fat from the skillet and wipe clean with paper towels.

Add the olive oil and warm over medium-high heat until hot but not smoking. Add the onion and cook over medium heat until softened, about 3 minutes. add the mushrooms and garlic and cook, stirring occasionally, until

the mushrooms are softened, about 3 minutes. add the tomatoes, chicken broth, tomato paste, oregano, thyme, salt, and pepper to the skillet along with the reserved chicken. Bring the liquid to a boil and simmer over medium-low heat, stirring occasionally, until the chicken is tender and cooked through, 20 to 25 minutes. Stir in the basil. serve the chicken topped with one-fourth of the sauce.



Serves 4

Serving size: 2 thighs plus sauce



Per serving:

246 calories,

11 g Fat

6 WW points

Roasted Vegetable Lasagne

It's only ONE (Weight Watcher's Winning Points) POINT
(barely) PER SERVING! He says the key is roasting the veggies.... Here's
the recipe....

Sauce:
2 red bell peppers, roasted (see hints, below)
1 small onion, roasted (see hints, below)
2 cloves garlic, roasted (see hints, below)
2 large tomatoes, peeled, seeded, and diced
pinch dried thyme
1/2 cup vegetable stock
drop hot pepper sauce
drop balsamic vinegar
pinch salt

Lasagna:
1 medium onion, roasted and chopped
2 cups tomatoes, peeled, seeded, and diced
4 cloves garlic, sliced
2 cups mushrooms, chopped
1 cup nonfat cottage cheese or ricotta cheese
2 oz. nonfat mozzarella or Swiss cheese
1/4 cup sliced fresh basil
1 T parsley, chopped
salt and pepper to taste
6 oz. spinach lasagna noodles, cooked
1 lb. spinach leaves, steamed and coarsely chopped
Nonfat Parmesan or mozzarella for layering
16 basil leaves, sliced in chiffonade (I had to look this up--"chiffonade:
shredded or finely cut vegetables used especially as a garnish")

Sauce: combine peppers, onion, garlic, tomatoes, thyme, and stock in
saucepan; simmer 15 minutes. Transfer to blender or food processor. Add hot
pepper sauce, vinegar, and salt; puree. Set aside while assembling lasagna.

Lasagna: Preheat oven to 350 degrees. In a large, nonstick skillet, combine
onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates,
about 15 minutes. Cool; add cottage cheese or ricotta, mozzarella or Swiss
cheese, basil, parsley, salt, and pepper.

In an oiled 9x13 inch baking dish, put down a layer of lasagna noodles. Top
with a layer of spinach, then onion-and-tomato mixture, then Parmesan or
mozzarella cheese. Repeat until all ingredients have been used. Bake about
40 minutes. Serve with tomato-red bell pepper sauce and sprinkle with
basil.

Makes 12 servings. Per serving: 55 calories, 2 grams protein, 2 grams fat,
10 grams carbs, 0 cholesterol, 142 mg. sodium, 3 grams fiber.

Helpful hints:
To roast a pepper, trim, wash, seed, and flatten pepper onto a baking sheet
or piece of aluminum foil. Place under broiler until pepper is completely
charred. Place blackened pepper in a small paper bag, seal, and set aside
15 minutes. Remove from bag. To remove charred skin, hold pepper under cold
running water and peel off with fingers.

To roast an onion, preheat oven to 400 degrees. Place unpeeled onion in
baking dish and bake about 40 minutes, or place unpeeled onion in microwave
about 5 minutes on high. Add garlic cloves for last 7 minutes.

Easy Cheese Lasagna - 6 pts

This makes 6 very large servings for 6 points each.

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, and bell pepper
1 package (8 oz) shredded low-fat mozzarella cheese

1. Preheat oven to 375 degrees. Spray 11 x 7 inch baking dish with non stick cooking spray. Spread 1/3 of the sauce on the bottom of the 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 1/2 of the mozzarella cheese, then remaining noodles in a single layer. Spread evenly with remaining sauce.

2. Cover dish with foil, bake until noodles are tender and mixture is piping hot, about 1 hour. Sprinkle remaining mozzarella cheese, bake uncovered 5 minutes longer. Let stand 5 minutes before cutting.

6 servings - each serving contains 301 calories, 7.2g fat, 4.6g fiber - 6 points

crockpot lasagne

Recipe By :AmyinFL
Serving Size : 10 Preparation Time :6 hours
Categories : crockpot recipes
-------- ------------ --------------------------------
3/4 cup onion -- chopped
28 oz can diced tomatoes --
5 1/2 ounce can tomato paste
1 cup cottage cheese, fat free
2 cups part skim milk mozzarella cheese
2 teaspoons sugar substitute
1 teaspoon parsley
1/2 teaspoon oregano
1/4 teaspoon garlic
1/4 teaspoon basil
8 ounces lasagna noodles (broken in small pieces)
1 pound ground turkey
1 cup of water


brown turkey, combine all in crockpot, cook on low 6 hours

Yield:
"10 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving: 266 Calories; 8g Fat (28.2% calories from fat); 21g
Protein; 26g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 383mg
Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable;
1/2 Fat; 0 Other Carbohydrates.


6 points per 1 cup serving

Lazy Lasagne

Ingredients
1 pound ground round
1 (26-ounce) jar low-fat spaghetti sauce
1 (16-ounce) carton fat-free cottage cheese
2 tablespoons grated Parmesan cheese
Cooking spray
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) pre-shredded reduced-fat mild cheddar cheese
Chopped fresh parsley (optional)


Directions
Prep Time: 15 minutes
Cooking Time: 35 minutes

Preheat oven to 350°. Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Combine cottage and Parmesan cheeses in a bowl; set aside.Spread 1/2 cup meat mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over meat mixture; top with half of cottage cheese mixture, 1 cup meat mixture, and 1/3 cup cheddar cheese. Repeat layers, ending with noodles. Spread remaining meat mixture over noodles. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1/3 cup cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving. Garnish with parsley, if desired.

CROCK POT LASAGNA

1 pound ground beef
1 chopped onion
garlic powder
Large jar Ragu
1/2 cup grated Parmesan Cheese
12 oz cottage cheese
12 oz. lasagna noodles, uncooked
16 oz. shreded mozzarella cheese

Brown beef and onion. Drain. Add Ragu and cook 'til warm. Spoon a layer of meat sauce into bottom of slow cooker. Add a double layer of uncooked noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up.
Cover and cook on LOW for 5 to 6 hours. Serves 10.

Hearty Lasagna -- 8 pts

Recipe By :Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 83
Serving Size : 9 Preparation Time :0:00
Categories : Lowfat Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ground round -- I use 90% rinsed and drained
Vegetable cooking spray
1 cup onion -- chopped
3 garlic cloves -- minced
1/4 cup fresh parsley -- chopped & divided
28 ounces whole tomatoes -- canned
14 1/2 ounces stewed tomatoes -- Italian-style
8 ounces no-salt-added tomato sauce -- 1 can
6 ounces tomato paste -- 1 can
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups nonfat cottage cheese
1 ounce grated Parmesan cheese -- 1/2 cup fresh
15 ounces nonfat ricotta cheese
1 egg white -- lightly beaten
12 lasagna noodles -- cooked
8 ounces shredded provolone cheese -- 2 cups
Fresh oregano sprigs -- optional



Cook meat in a large saucepan over medium heat until browned stirring to crumble; drain and set aside. Wipe pan with a paper towel.

Coat pan with cooking spray; add the onion and garlic, and saute 5 minutes.

Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients (tomatoes should be undrained & chopped).

Bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.

Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.

Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2-1/4 cups tomato mixture, and 2/3 cup provolone.

Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.

Cover; bake at 350 degrees for 1 hour.

Sprinkle with remaining provolone; bake, uncovered, for 10 minutes.

Let stand 10 minutes before serving. Garnish with oregano, if desired. Yield: 9 servings.

NUTRITIONAL INFORMATION From Cooking Light Cookware: CALORIES 380 (25% from fat); PROTEIN 33.4g; FAT 10.5g (sat 5.7g, mono 3g, poly 0.7g); CARB 40.5g; FIBER 2.8g; CHOL 50mg; IRON 3.8mg; SODIUM 703mg; CALC 394mg

Source:
"JaneStarr"

Hearty Lasagna -- 8 pts

Recipe By :Cooking Light YEAR: 1995 ISSUE: Jan/Feb PAGE: 83
Serving Size : 9 Preparation Time :0:00
Categories : New Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ground round
Vegetable cooking spray
1 cup onion -- chopped
3 garlic cloves -- minced
1/4 cup fresh parsley -- chopped & divided
28 ounces whole tomatoes -- canned
14 1/2 ounces stewed tomatoes -- Italian-style
1 8-oz can no-salt-added tomato sauce
1 6-oz can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups nonfat cottage cheese
1 ounce grated Parmesan cheese -- 1/2 cup fresh
15 ounces nonfat ricotta cheese
1 egg white -- lightly beaten
12 lasagna noodles -- cooked
8 ounces shredded provolone cheese -- 2 cups
Fresh oregano sprigs -- optional



Cook meat in a large saucepan over medium heat until browned stirring to crumble; drain and set aside. Wipe pan with a paper towel.

Coat pan with cooking spray; add the onion and garlic, and saute 5 minutes.

Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients (tomatoes should be undrained & chopped).

Bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Uncover; simmer 20 minutes. Remove from heat.

Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.

Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray.

Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2-1/4 cups tomato mixture, and 2/3 cup provolone.

Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.

Cover; bake at 350 degrees for 1 hour.

Sprinkle with remaining provolone; bake, uncovered, for 10 minutes.

Let stand 10 minutes before serving. Garnish with oregano, if desired. Yield: 9 servings.

NUTRITIONAL INFORMATION From Cooking Light Cookware: CALORIES 380 (25% from fat); PROTEIN 33.4g; FAT 10.5g (sat 5.7g, mono 3g, poly 0.7g); CARB 40.5g; FIBER 2.8g; CHOL 50mg; IRON 3.8mg; SODIUM 703mg; CALC 394mg

Source:
"JaneStarr"

Chicken Quesadillas
Makes 20 servings

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready in: 45 Minutes

Average Rating:
*****
" This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa. "

Ingredients
1 pound skinless, boneless chicken breast halves
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese


Directions
1 Preheat the broiler.
2 Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes, or until the chicken is no longer pink on the inside
3 Preheat oven to 350 degrees F (175 degrees C).
4 Heat the oil in a large saucepan over medium heat. Mix in the seasoned chicken, green bell peppers, red bell peppers and onion. Slowly cook and stir 10 minutes, or until the vegetables are tender.
5 Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits. Top with Monterey Jack. Fold the tortillas.
6 Bake in the preheated oven 10 minutes, or until the cheese has melted.
Calories 250, Protein 14.3g, Total Fat 10.7g, Carbohydrates 23.4g, Fiber 1.7g

OK HERE ARE THE CHANGES THAT I MADE B/C I USED WHAT WAS ON HAND AND THEY WERE DELICIOUS
1 GREEN PEPPER (NOT2)
1 RED PEPPER (NOT 2)
NO ONION (B/C I DON'T LIKE THEM)
I ADDED MUSHROOMS
I USED ALMOST 2 LBS OF CHICKEN
This made 6 whole quesadillas. I could not eat all of one. Dh ate 1 1/2. I am not sure what the 20 servings are referring to unless they are assuming it is an appetizer and each quarter is a serving.

I was looking for the salsa chicken recipe and found the thread....

OH! I wonderful recipe for 2-point french toast.

Take 3 slices of the Country Kitchen (or equiv) light rasin bread. Mix 1 container of egg beaters, 1 tsp vanilla and a dash of nutmeg. Heat a skillit with Pam. Dip the bread in the mixture coating both sides and lightly toast on the skillit. I sprinkle some Splenda on top and use 1/4 cup light syrup. 3 slices of French Toast is 2 points, plus 2 points for the syrup. And it's YUMMY! Brian loves it and begs for it every Saturday, so I'm making it tomorrow morning.

Bumping Up. Why don't you guys post some more recipes/meal ideas? Easy things to make always help inspire me!

OK so I made this for my Mom and finicky Gram tonight
1 pound ground meat I used Chicken So I wouldn't have to drain grease
onions and garlic to taste
1 jar of your favorite sauce
3 cups of Pasta (I think spirals would work best)
2+ cups if water
*Mrs Dash Of your Choice
1/4 cup Parmesan
salt/pepper to taste

sautee/Sweat garlic and onions in either water or a combo of water and the juice from the Jar of garlic (aka I'm LAzy)
Dump in ground meat and separate into smaller peices (chunks not a good idea) Brown it
Sprinkle Liberally with Mrs Dash (I used Table Blend) * YOu might not need this if using beef
Toss in 3 cups of pasta
add 2 cups of water. and Jar of Pasta sauce (Add more water if pasta is not cooking as fast as liquid is evaporating)
Bring to a boil
cover and simmer 10-15 minutes
add Parmesan at the end to add dimension of flavor and thicken a bit

serves 4
total cook time around a half hour

Yummy Salmon
Preheat your oven to 400
1lb salmon fillet
2 tsp olive oil
1 lemon
balsamic vinager
onion fresh or dried
garlic
spices to taste
salt and pepper
FOIL
Double a big peice of foil

Rub both sides of the fish with olive oil and salt and pepper place it skin side down on the foil bring up the sides of the foil squeeze 1/2 the lemon on to the fish Balsamic to taste you can omit if you want a good spoonful of chopped garlic (LAZY GOURMET!) dried onions spices to taste and slice the other half of the lemon and place slices on fish wrap in foil and bake for 25 minutes

I figured I'd reignite our Recipe Thread
Loafless MeatLoaf

--------------------------------------------------------------------------------

1 lb Ground turkey
1 mini can tomato paste
1 small bag frozen onions
frozen Multicolored Peppers (I used half a bag)
Garlic Powder Minced or freshly chopped to taste
Worcestershire sauce To taste
Salt/Pepper
Cooking spray
Salad

Spray pan with Cooking spray Break ground turkey up in pan. As it starts to brown add Onions and Peppers. (if frozen Solid let the bags defrost a bit) and garlic . Add Worcestershire To taste (I add it throughout the process) Once the meat has browned Add Tomato Paste slowly stirring to Incorporate. Finish with Salt and Pepper.
Serve over Salad Servings 4
this took a max of 20 minutes and DH loved it. Much like regular meatloaf it ROCKS the next day.

Chicken Zuchini and "Pasta"

--------------------------------------------------------------------------------

2 chicken Breasts cooked and cut into strips/diced whatever you happen to prefer
1 bag of frozen zuch
Garlic Fresh, Minced or Powder
Italian Seasoning
salt/pepper
1 spaghetti Squash
Olive oil Cooking Spray
Parmesan Cheese
Cut off the stem end of the Spag Squash Slice Lengthwise.
Dig out seeds and discard
Spray with Cooking spray and sprinkle with Garlic and Italian seasoning (optional)
place 1 half face down in a microwave safe dish (high sides are a good idea) in enough water to cover the bottom of the dish Microwave for 5-10 minutes on high (smalls take 5 Larges about 10) Repeat with the other half.
When out of the microwave Scrape with fork to make "spaghetti"
While the Squash is cooking
Spray a pan with Olive oil spray add in frozen Zuch Spice with garlic Italian seasoning and Salt and pepper. Toss in Chicken cook until Zuch is soft.
Toss Chicken and Zuch with "spaghetti" and top with Parmesan
This Makes 2 Big Servings for My Husband (who eats alot) and me
With an additional Chicken breast it could serve 4

Breakfast Cheesecake

24 oz Neufchatel (LF) Cream Cheese
8 oz Fat Free Cream Cheese
1 1/2 Cup Splenda
24 oz FF Cottage Cheese
6 Eggs
2 tsp Vanilla Extract

------
In a mixing bowl beat the 4 packages of cream cheese and Splenda until smooth and fluffy. In a blender combine cottage cheese and eggs and blend until smooth. Add gradually to the cream cheese mixture. Finally fold in the vanilla. Pour into spring form pan (I use a regular pie pan and it works just fine). Put into an oven preheated to 400* for 10 minutes. Turn the oven down to 200* and cooke for 40 more minutes. Turn off the oven and allow the cheesecake to stay in the oven until cooled off. Don't overcook this or you reuin the texture. It should be smooth and creamy.


Total Fat: 11.3g
Carbohydrates: 5.5g
Protein: 12.6g

16 Servings


You can sub out more FF cream cheese for the LF kind. The book says it makes a difference, but I've never noticed.

I used all Neufchatel Cheese b/c I couldn't find FF and it turned out great!