~ Recipes ~ (merged)
 

This looks complicated, but it isn't. And when I started making it with lemon soda and lemon jello, it's even better! You really gotta try this - YUM!

(3 Weight Watcher points per serving)

-for cake-
1 Duncan Heinz Classic White cake mix
2 egg whites
1 can diet orange soda (Slice, Sunkist, etc.)

-for filling-
1 sm. pkg. orange flavor sugar free Jello
1 cup hot water
1 cup cold water

-for frosting-
1 sm. pkg. orange flavor sugar free Jello
1 sm. pkg. INSTANT fat free, sugar free vanilla pudding
1 cup 2% milk
1 tsp. vanilla
8 oz. tub Cool Whip Free topping

Preheat oven to 350 degrees. Spray 9x13 shiny cake pan with Pam. Mix dry cake mix with orange soda and egg whites. Blend 30 seconds until moistened and then 2 minutes on medium speed. Pour batter into pan and bake 30-33 minutes, or until done in center.

Mix 1 pkg. orange jello powder with hot water until dissolved. Add cold water and stir. Poke holes in cake with fork that the tines have been sprayed with Pam. Pour orange mixture evenly over cake. Refrigerate at least 2 hours.

For frosting, mix together the second dry orange jello mix and the dry vanilla pudding mix. Then add milk and vanilla, Blend well with mixer. Gently fold in the Cool Whip. Spread on COLD cake. Keep refrigerated.

Your family will not know this is a points-friendly recipe!

Nutritional Info: 1 serving = 1/15 of cake
Calories - 140
Fat - 2.8 gr.
Calories from fat - 25
Fiber - 0
Carbohydrates - 27.2
Protein - 1.6 gr.
WW points - 3

For Lemonade Cake, use 12 oz. can diet lemonade and lemon flavor Jello instead of orange ingredients.

Crock Pot Beef Stroganoff

2 lbs. lean round steak, cubed
1 cup flour
1 tsp. salt
1/4 tsp. pepper
1 tsp. dry mustard
3/4 cup chopped onion
2 cans (10 1/2 oz. each) condensed beef broth (I use Campbell's)
1/2 can water
sliced mushrooms, if desired

Spray pot with Pam. Place steak cubes in pot, sprinke with dry ingredients, and mix well. Add onions, broth and water. Stir well. Cover and cook on low 8-10 hours.

Mix together:
1 1/2 cup sour cream
1/2 cup flour

Add sour cream mixture to the pot and stir well. Serve over noodles or rice.

For 1/8 of recipe: (not counting pasta)

323 calories
13 gr. fat
0.9 fiber
7.5 WW points

This is soooooo good!

Homemade Dog Biscuits

1 1/2 cups beef or chicken broth
1/2 cup oil
2 eggs
1 large jar meat flavored baby food
2 Tablespoons vanilla
2 1/2 cups wheat flour
3/4 cup white flour
1 cup cornmeal
3/4 cup oatmeal

Preheat oven to 400. Mix liquid ingredinets together. Combine dry ingredients in large bowl. Pour wet ingredients into dry ones, mix with mixer until smooth. Add more flour if dough is too wet. Roll into a large ball and place it on floured waxed paper. Roll or pat into a 1/4 - 1/2 " thickness. Cut with cookie cutters and place on ungreased cookie sheet. Bake for 20 minutes. Turn off oven and leave in oven for 1 hour.

Your pooch will adore you for these - just be sure and tell DH and kiddos what they are!

Apple Butter #1
 

2 quarts cooked apple pulp
4 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves


Press apple pulp through sieve or food mill. Add sugar and spices. Cook until the flavors are well blended, about 15 minutes. To prevent sticking, stir frequently as mixture thickens. If too thick add a small amount of water for desired consistency. Pour, hot, into hot canning jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath at simmering temperature. When cool, test for seal.

Apple Butter #2
 

For an easier recipe, use apple pulp as in above recipe. Omit the sugar and use honey instead. This will take some tasting because I just add honey, cinnamon and cloves as needed or desired for taste. Cook in a heavy pot in a 350 degree oven until desired consistency. Can as directed in previous recipe.

Southbeach Recipes link
 

Here is a link for Southbeach recipes (I stole.... er.... borrowed :lol: it from the Southbeach threads):

http://search.allrecipes.com/SubbyRe...ecipes&x=2&y=3

They even have chocolate dipped strawberries for Phase 2! Yum!

This soup is always requested by both James and Jhanai when it's cold out. Or when they don't feel good. It's not exactly weight friendly, but it's good!


Hodge Podge Soup

1 1/2lbs Hamburger
3/4 C. chopped onion
1 clove garlic
1/2 tsp. Oregano
2 T. Worceister sauce
1 or 1/2 C chopped celery
3 cans minestrone soup
1 large can pork&beans
3 C. water

Brown the hamburger w/the onion, celery, and garlic.

Add that to the rest of the ingrediants in pot and let simmer for an hour, stirring occasionally.

If you want it more brothy,,add more water.

Enjoy!!

Thanks for the recipe Marti, sounds yummy! :T I definitely will be trying this one. I love soup in the winter time!

Question~Do you drain the pork and beans?

No. It all goes in the pot. James even requested making again tonight!
Oh, and instead of adding water with a measuring cup, I just use the can from the minestrone soup, cleans them out that way!!
Hope you like it, let me know.

Amish Chicken Noodle Soup

1 whole fryer chicken, cut up OR chicken pieces with the skin ON
3/4 cup chopped onion
3/4 cup sliced celery
1 1/2 teaspoon salt
1/4 teaspoon pepper
5 quarts water
12 oz. noodles

In a large soup pot, cook everything except the noodles until chicken is done, about 1 - 1 1/2 hours. Remove, debone and cut up chicken, then return meat only to the pot. Return broth to a boil, add noodles and cook until they are tender. Serve and enjoy!

If you make this a day ahead, do not add the noodles until about 1/2 hour before dinnertime, or they will absorb too much of the broth.

Some more Good low-fat recipes
 

I felt like sharing a couple great recipes that I have had for five years from my weight watchers packets and just recently made. I have no idea what I was waiting for, but I have had all the material you need for that program so I start up again when I need to. Anywho, enough yapping and more recipe sharing. :dizzy:

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Garden vegetable soup
2/3 Cup sliced carrot
1/2-Cup diced onion
2 garlic cloves, minced
3 Cups broth( chicken, beef, or vegetable ) I use four cups of chicken 98% fat free kind)
1-1/2 Cups diced green cabbage
1/2 cup green beans ( fresh is the best)
1 Tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 Cup diced zucchini

1. In a large saucepan, sprayed with non-stick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano and salt: bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.
( I usually put in more of the veggies that I like than what the recipes calls for as well as more broth)


Banana Pudding Pops
1 envelope ( 4( 1/2 cup) servings) fat free instant vanilla or banana pudding mix
Skim milk to satisfiy the amount on the package of pudding, usually 2 or 3 Cups
2 Bananas, peeled: each cut into 4 chunks or so

1. Prepare pudding with milk, following package directions.
2.Insert 1 ice cream stick into each banana chunk; place each in 1 ( 5oz) plastic drinking cup.
3. Pour prepared pudding into cups, filling each two-thirds full. Freeze until firm, at least four hours.

The garden veggie soup has no points in the Weight Watchers Plan, so you could eat it all day, gallons at a time if you wanted. The pudding pops could be varied with different fat free mixes and are addictive and make you feel like you are eating a sinful dessert. Hope all you like these recipes that try them. I am a huge cook and am always inventing recipes and trying new stuff out.

I believe I may be going shopping for some soup stuff this week!! MMM....and James loves Soup so this will be good! Thanks Shanna.

Go here for several good salmon recipes:

http://www.angiesrealm.com/salmon.html

Be sure to scroll down.....

Jana

Thanks!

Glad to oblige!

Jana

Call me the Queen of Soup
 

To me, there is nothing better than a good bowl of soup, stew or Chili, so I am always trying out new recipes I find, or make up one of my own. So, here is three more yummy, easy soups. I hope someone else enjys them. I have heard that soups are great diet foods because they fill you up fast. Ok here we go!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

TACO SOUP
1 pound ground meat, ( I use turkey to make it better for you)
1-15 ounce can tomato sauce
1-15 ounce can kidney beans ( drained)
1-15 ounce can corn ( do not drain)
1 medium yellow onion ( chopped)
1 pkg. Taco seasoning

Brown turkey and onions, then add taco seasoning following pkg instructions. Next add tomato sauce and 1/2 cup water. Then *** kidney beans and corn. Let simmer for 10-15 minutes.
Take a bowl and place soup inside it. Top with crushed fritos, sour cream, grated cheese and whatever else you want to put on top, like olives, chives, etc. Then eat up and enjoy. I made it with yummy semi-homemade cornbread.


Pork and Angel Hair Soup
3 ounces angel hair pasta (capellini)
2 teaspoons oriental sesame oil
2 Cups fat free vegetable broth
2 Cups 98% fat free chicken broth
2 Cups 98% fat free beef broth
4 ounces cooked lean boneless pork, cut into 1/4 inch strips
1 Cup sliced green onions

1. In large pot of boiling water, cook pasta 3 minutes, until tender. Drain, discarding liquid. Add oil to pasta: toss to coat. Set aside: keep warm.
2. Meanwhile in medium saucepan, combine vegatable, chicken, and beef broths: bring to boil. Reduce heat to low: add prok. Simmer 1 minute, until pork is heated.
3. Divide warm pasta mixture evenly among 4 soup bowls: add broth mixture. Top each portion with 1/4 cup of the green onions.


Minestrone Soup
2 teaspoons olive oil
1 Cup chopped onions
3 garlic cloves, minced
1 Cup thinly sliced carrots
10 ounces all-purpose potatoes, pared and diced
2 Cups shredded cabbage
2 Cups chopped tomatoes
1-1/2 ounces elbow macaroni
1/2 Cup minced fresh basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces drained cooked white beans ( I bought canned)
1 Cup cut green beans ( 1 inch pieces)
3 ounces freshly grated Parmesan cheese

1. In a large saucepan, heat oil: add onions and garlic. Cook over medium-high heat, stirring frequently, 7 minutes, until onions are golden brown.
2. Add carrot and 1 Cup water to onion mixture: bring liquid to boil. Reduce heat to low: simmer, covered, 4 minutes, until carrot is just tender. Add potatoes, cabbage, tomatoes and 4 cups water:bring liquid to boil. Reduce heat to low: simmer, covered, 20 minutes, until potatoes are tender.
3. Add macaroni, basil, salt and pepper to vegetable mixture, cook 7 minutes. Add white and green beans:cook, stirring occasionally, 4 minutes, until macaroni is tender. Remove from heat:stir in cheese.

Protein pancakes

6 egg whites
3/4 cup oatmeal
1 cup cottage cheese
dash of cinnamon and vanilla
2 pack of sweetner...
BLEND and with non stick spray
make 6 equal size pancakes

This is 2 meals (for one person)...I will eat them with peanut butter spread or yogurt as a topping.

I ate this alot when I did Body For Life,,,great way to carry 3 pancakes (1 meal) in a bag and eat in the car,,,like its big cookies.
Angie
This then makes it a balanced meal,,,with protein and carbs.

I am so trying the taco soup...I love soup in the winter...big thick chunky stews...chili, YUM!

Angie

when you're dying for cheesecake...
 

...this recipe sometimes will do...it's really quite good.

Cheesecake Dip

1 8 oz pkg of fat free cream cheese
1 8 oz container of non fat yogurt (I've used plain, vanilla, or lemon)
sugar or sweetener to taste (couple of tablespoons of sugar, or less if you use a flavored yogurt)
you can also add finely grated lemon or orange zest, or a little vanilla

Mix until smooth -- that's it. Serve with fresh fruit for dipping: bananas, sliced apples or peaches, pineapple or canteloupe chunks, whole strawberries, etc. If you're really craving more of a "cheesecake" experience, dip in low fat graham cracker pieces -- honey graham, cinnamon, or even chocolate.

:cb: I think this banana would really like to go skinny dipping in this stuff :lol:

Katie~that sounds so yummy! MMMM :T with strawberries :hun: who doesn't love cheesecake?!

All this talk about soup...has anyone tried Tortilla Soup? or have a recipe? I am sure I could find a recipe somewhere but I am just wondering how good it is if any one has had it. My DS has had it quite a few times and is always talking about it but I have yet to try it.

Angie~I am going to have to try those pancakes. I love pancakes without syrup and these would be perfect.

Shanna~ the taco soup sounds yummy! :T

I think I need to get off here and get some lunch! :lol:

Don't eat this if you're gonna have a drug test in the near future cuz you'll test positive! :lol:

Poppyseed Chicken (so easy)

4 skinless, boneless chicken breasts (boiled and chopped)
16 oz. sour cream
2 cans cream of chicken soup
1 can of Rotel (or chopped tomatoes if you don't like spicy)
1-2 teaspoons Poppyseed (to taste)
salt and pepper (to taste)

Mix everything together and put in a rectangular baking dish. Crumble 1 sleeve of Ritz crackers over the top. Drizzle 1 stick of melted butter over that and bake at 400 degrees for about 20-25 minutes until the top is browned well. :hun:

opps

1 - 16 oz. can pinto beans, rinsed and drained
2 cups diced cooked chicken breasts
1 1/2 cups frozen whole kernel corn, thawed
2 cups low fat chicken broth
1 1/2 cups salsa (I use mild)
3/4 Tablespoon chili powder
1 tsp. dried parsley flakes

Spray your crock pot with Pam. Add all ingredients and stir well. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

4 WW points for a 1 1/2 cup serving.

I was going to freeze the leftovers but there weren't any!

3 cooked, boneless, skinless chicken breasts, chunked into bite-sized pieces
2 cloves of garlic, minced (or 1/2 tsp. garlic powder)
1 med. onion, chopped
1 8oz. can tomato sauce
30 oz. can whole tomatoes with juice
2 tsp. basil leaves, crushed
1 tsp. oragano
1 tsp. rosemary
1 tsp. salt
1/4 tsp. pepper
1/4 cup red wine (please don't be tempted to leave this out!)
1 large green pepper, cleaned and cut into strips
1/4 pound fresh mushrooms, sliced - or 8 oz. can, drained

Add all ingredients to large skillet, cook over medium heat. Break up tomatoes. Cover and simmer for 30-40 minutes, stirring occasionally.

Serve over noodles or rice.

Excluding pasta, 1 cup serving has 207 calories, 4.5 WW points.

*****recipes # 2*****
 

The other recipe thread was getting a little long, so here's a new one.

And here's the chicken chowder recipe I said I'd share. It's a keeper.

Crock Pot Chicken Chowder

Pam spray
1 1/2 pound skinless, boneless chicken breasts, cut into bite-sized peices
2 cans cream of potato soup
2 cups frozen corn
14 oz. can ff chicken broth
1/3 cup chopped onions
2 ribs celery, chopped
1 cup baby carrots, chopped
1/2 teaspoon cilantro
1/8 teaspoon garlic powder
1/2 cup 1 % milk

Brown the chicken chunks in a large skillet sprayed with Pam. Then add them to a crock pot with all the other ingredients, [b]except]/b] the milk. Cook on low all day, and add milk right before serving. Stir well.

Seven 1 1/3 cup servings
Calories - 219
Fat - 3.5 grams
Fiber - 2.4 grams
WW points - 4

I served this with the new low fat Pillsbury Crusty Whole Wheat rolls from the frozen section. Mmmmmm

I finally found this thread!! Took me forever! I must have skipped over it the first time because I went all the way to the beginning.

Here is what Jhanai & I had for dinner tonight...and let me tell you, I was surprised that she liked it so much.

Chicken and Vegetables on Pasta

3 oz. bow tie pasta, uncooked
Vegetable cooking spray
1 teaspoon olive oil
1 pound skinned, boned chicken breast, cut into 1 inch pieces
3/4 cup frozen chopped onion (I used fresh)
1/2 teaspoon minced garlic (about 1 clove)
1 cup coarsely chopped zucchini (about 1 small)
2 cups coarsely chopped yello squash (about 2 small)
1 (14oz) can Italian-style stewed tomatoes undrained

1. Cook pasta according to package directions (omit salt and fat)

2. While pasta cooks, coat a large nonstick skillet with cooking spray, add oil and place over medium heat until hot. Add chicken, onion, & garlic. Cook 5 mins. stirring constantly or until chicken is browned. Add zucchini, squash, & tomatoes: cook 5 minutes or until veggies are crisp tender

3. Serve veggies over pasta!!

PER SERVING
265-calories
26.6g-carbs
3.3g-fat
2.0-fiber

5 points

Serves four

Btw, Marti, the Chicken and Veggies sound de-lish!

Yummy Marti! :T That sounds delicious and I am going to have to try it, except minus the zucchini and squash.

Having fun going through the WW cookbooks!!

Tonight we had Chicken Tortilla wraps which is pretty much a Chicken taco...
It was the dessert that I loved! (and I have to admit.....I had 1C. to myself!)

Honeybee Sundaes
(3 WW points per serving)

2 cups vanilla low-fat frozen yogurt
4 tablespoons honey
4 teaspoons sliced almonds

Spoon 1/2 C. yogurt into each of 4 dessert dishes. Drizzle each serving with 1 tablespoon honey and sprinkle with almonds

Per Serving
Calories: 159
Carbs: 32.3g.
Fat: 3g.


This is quick and simple, Plus: It taste good too! :T

Black Bean Dip
 

1 -- 14 OZ CAN BLACK BEANS
1/2-3/4 CUP (DEPENDING ON YOUR TASTE FOR SPICE) MEDIUM PACE SALSA
2 TBSP LITE PHILADELPHIA CREAM CHEESE.
BLENDER

Directions

Using the chop setting on the blender combine the black beans and salsa. Use the pulse setting to chop the mixture so that it is well mixed but still slightly chunky.

Transfer mixture to microwave safe dish.

Add the cream cheese and heat on high power for 2 minutes.
stir to mix the cream cheese.

Great for dipping veggies, pita slices and of course nacho's.

Anita

Thank you...that sounds delish!

Was wondering if anyone has a low-calorie potato salad recipe? Or a recipe for potato salad. I have made one the last two weeks and while I have always liked my potato salad (even though I haven't made it often over the years) I am finding it to be a little bland. So was wondering if any of you ever make it and what you put in yours.

Also, if you have any pasta salad recipes or suggestions for what to take to a reunion. I figure a lot will bring potato salad so was thinking pasta salad but something a little different than what I make, which is just a basic macaroni salad with peas, carrots, eggs and ham.

CRISTI

I always find that fresh dill really adds a zing to potato salad. I also use ultra low fat Miricle Whip Salad dressing by Kraft

:)

Anita

not potato salad, but...
 

...I found this recipe for WW macaroni salad, 12 1/2 cup servings, 1 point each. Maybe you could adapt some of the ideas to your potato salad? Or maybe you like macaroni salad, too! :hungry:

2 cup dry whole-wheat elbow macaroni
1 medium stalk celery, diced
1 small sweet red pepper(s), chopped
1/2 cup cooked frozen peas and carrots
3 medium scallion(s), chopped
1/2 cup Kraft Free Shredded Cheddar Cheese, or other brand
1/2 cup fat-free mayonnaise
1/4 cup fat-free sour cream
1/4 cup dill pickle(s), sliced
1/4 tsp onion powder

Cook pasta according to package directions. Drain and rinse with cold water; drain again. Combine cooked pasta, celery, pepper, peas and carrots, scallion and cheese in a large mixing bowl.

To make dressing, combine mayonnaise, sour cream, pickle and onion powder in a small bowl. Pour dressing over pasta mixture and toss lightly to coat. Cover and chill for at least 2 hours. Yields about 1/2 cup per serving.

It also suggested you could add water packed tuna and make it a main dish...shouldn't be hard to figure out the added points.

This soup looked really good to me, from the WW website...I don't usually like cooking with "fake" foods (like egg substitute or sugar substitute), but I'm all for using low fat or fat free options of some ingredients to makeover a recipe.

Fresh Cream of Tomato Soup with Basil

6 servings, 2 points each

1 serving cooking spray (5 one-second sprays per serving)
2 medium leek(s), chopped (white parts only)
8 medium tomato(es), ripe, beefsteak, cored and chopped (about 3 lbs)
1 tsp dried thyme
1 piece bay leaf
4 cup vegetable broth
12 oz fat-free evaporated milk
1/4 Tbsp basil, fresh, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
1 Tbsp thyme, fresh (for garnish)

Coat a large saucepan with cooking spray and set pan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add tomatoes, thyme and bay leaf; cook until tomatoes break down, about 5 minutes.

Add broth and bring to a simmer; reduce heat to low, cover and simmer 10 minutes. Remove from heat and remove bay leaf.

Working in batches, puree tomato mixture in a blender until smooth (be careful not to splatter hot liquid). Return puree to saucepan and set pan over low heat. (Or puree in saucepan using an immersion blender.) Add milk and simmer 1 minute to heat through. Remove from heat and stir in basil; season to taste with salt and pepper. Garnish with thyme and serve. Yields about 1 1/2 cups per serving.

This is a really good soup that my WW friend used to bring to school. She'd make a big pot for the teachers and it is wonderful....easy too!

Vegetable Cheese Soup

2 cans Fat-Free Chicken Broth
1 can Rotel and Tomatoes
1lb Velvetta Light
1 bag frozen California Vegetables

Add all ingredients together. Do not drain mushrooms.
Stir until cheese is melted.
ENJOY!!!
*1cup=1WW point

Hello, not sure if any of you will like this, it is from the south beach section! I'm not sure of how many points it would be, but it is all low fat and wonderful tasting...also very filling! It is supposed to make 4 servings, but I could only eat about 1/6th of it!!


Taco Bake

When craving tacos/burritos, I came up with this recipe. Unfortnately, the first time I made it, my husband and I polished off the whole thing it was so yummy. Now when I make it, the casserole dish stays on the stove forcing us to get up and go get more helpings if we -really- want it. Thought I'd share. It definitely gets us through the taco/mexican food cravings.

Serves 4:
1 can refried beans (I'm lucky enough to have a Trader Joes that carries organic refried beans with nothing but beans, water, spices).
1 lb extra lean ground beef (I'm able to get 94% lean - groundy turkey can be used too)
1 large onion, chopped
1 large bell pepper chopped (red's my favorite, but use whatever)
8 oz mushrooms, coarsely chopped (diced, not sliced)
1 can green chilis (like ortega)
2-3 cloves garlic, finely chopped (or more, if you'd like)
2-3 TB chili powder (your favorite that hopefully has no added sugar)
1 TB cumin
1-2 t garlic powder
2-3 TB tomato paste
2/3 C shredded f/f or l/f cheese, your choice, although I think cheddar is the best

Garnish - any, all work well:
chopped green onions
chopped black olives
l/f, f/f sour cream
chopped lettuce and tomatoes
chopped cilantro
chopped white or bermuda onion
salsa

Preheat oven to 450. Take a flat casserole dish, spray with cooking spray and spread refried beans on the bottom. Season with salt and pepper and bake for 15 minutes.

Meanwhile, saute meat, onions, bell pepper, garlic (season with S&P) until onion begins to soften and meat beings to brown. Add mushrooms and cook until they've released their water and meat is thoroughly browned. Drain fat and add all spices, and cook for about 2-3 minutes until spices toast. Add green chilies and tomato paste, along with a little bit of water, if needed. The mixture should be moist but not runny.

Take the casserole dish with the beans, pour mixture on top and top with cheese (sometimes I add olives and green onions at this stage). Bake in the oven for another 10 minutes or until the cheese is melted and just starts to bubble. Serve with generous heaps of lettuce as a bed (romain, red leaf and iceberg work really well here), and garnish with garnishes of your choice.

I came up with this recipe tonight, kinda finishing off stuff in the fridge and it was soooooooo good -- filling and satisfying, and tastes a lot richer than it really is.

Chicken, Mushroom, and Wild Rice Soup

1/2 small boneless, skinless chicken breast, cut into small pieces
1 stalk celery, chopped
1/4 C onion, chopped
1/4 C red bell pepper, chopped
1 C sliced mushrooms
1 portabello mushroom, cut into small chunks
2/3 C cooked long grain and wild rice (I used Uncle Ben's)
1 can 98% fat free cream of mushroom soup
1 1/2 soupcans of water
1 chicken boullion cube

Scrape dark underside of portabello with a spoon before chopping it -- the dark gills tend to discolor food. Spray non-stick spray into heavy bottomed saucepan; saute chicken and chopped veggies until chicken is lightly browned and onions are transparent. Add rice, soup, water, boullion, and seasonings to taste -- I used lemon pepper and parsley. Simmer until everybody is well acquainted with each other and happy.

We calculated that this was about 11 points for the whole pot, and made 5 1-cup servings, so just over 2 pts per cup. I would think other leftover veggies would be good in this -- cooked baby carrots, or broccoli, or zucchini...

Banana Muffins 2 pts
 

I found a lowfat banana muffin recipe, but it still had oil in it, so I experimented and was able to bring the muffins down to 2 pts. When they are warm they tend to stick to the muffin papers, probably because they have virtually no fat -- they actually have a better texture once they are cool, and the paper comes off much easier. Next time, I might try just spraying the muffin tin with non-stick spray.

1 3/4 C flour
1 T baking powder
1/3 C sugar (I used 1/2 sugar and 1/2 Splenda for baking)
1 C mashed ripe banana (2-3, depending on size)
1 egg
2/3 C skim milk
1/3 C unsweetened applesauce (makes up for the missing oil)

Heat oven to 425, mix dry ingredients, then stir in wet ingredients, just until moistened (don't overmix). Bake 15-20 min until lightly browned in paperlined muffin cups, or spray muffin tin with non-stick spray. Makes 12, 2 pts each.

For another variation, you could add 2-3 T of unsweetened cocoa (0 pts) and 1/4 C of mini chocolate chips (4 pts added to the whole recipe, or splurge 1/2 C for 8 pts added to the whole recipe, I'd probably count 2.5 pts per muffin then).

Katiecat~I am definitely going to have to try your banana muffins!! :T Banana bread is a fav of mine even though I haven't had it in years. The muffins would be a good snack when I crave something sweet. I have discovered the WW cookies & cream bars which are really good and only 2 points. Also, blue bunny swirly things. Can't remember what they are called, but they are raspberry/cream and orange/cream. Will have to figure out the points but they were next to the WW in the freezer dept.