Here are some of our family favorites:
TACO SOUP
1 lb ground round beef
1 large onion, chopped
1 package taco seasoning mix
1 package Hidden Valley Ranch Dressing mix
1 16oz can pinto beans
1 16oz can hot chili beans
1 16oz can whole kernel corn
1 16oz can stewed tomatoes
1 16oz can diced tomatoes and chilis (i.e. Rotel mild)
Brown the beef and the onion together. Drain the grease. Stir everything together in a large pot and heat through.
1 cup = 4 POINTS
HUMMUS
(Low Fat Version)
3 garlic cloves, minced (more if you like)
1/4 cup plain low-fat yogurt
1 Tbsp fresh lemon juice
1 tsp olive oil
1/4 tsp salt
1/4 tsp paprika
1/8 tsp pepper
1/2 jar roasted red peppers (optional)
1 19oz can chickpeas, drained
Combine all the ingredients in a food processor and process until smooth. Chill.
1/4 cup = 1 POINT
Pasta Primavera
24 oz spaghetti
1 lg can stewed tomatoes
1 bag frozen veggies (I like broccoli, cauliflower, carrot blend)
Boil noodles and frozen veggies. Drain. Heat stewed tomatoes in microwave and pour over noodle and veggie mix. Toss and serve.
PINEAPPLE RIGHT SIDE UP CAKE
8 oz can crushed pineapple
1 box angel food cake mix
Combine pineapple and cake mix (no other ingredients). Bake as directed on the box.
Mexican Chicken Lasagna
1 spray olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces.
12 servings, 6 points
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