Calzone
1/2 cup part-skim ricotta cheese
1/4 cup part-skim mozzarella cheese, shredded
1 Tbsp parsley, chopped
10 oz frozen pizza crust dough, defrosted
Preheat the oven to 425; spray a nonstick baking sheet with Pam. In a small bowl, mix the ricotta, mozzarella and parsley. On a lightly floured surface, unroll the dough. With your hands, press it into a square; cut into 4 squares. Place the dough on the baking sheet. Divide the cheese mixture among the dough and fold each piece of dough on the diagonal to make triangles; press the edges to seal. Bake until golden brown, 10-15 minutes.
Makes 4 servings. Each: 6 POINTS
Impossibly Easy Vegetable Pie
2 cups chopped broccoli or sliced fresh cauliflowerets
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
Heat oven to 400. Grease 9” pie plate. Heat 1” salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake 35-45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.
Makes 6 servings. Each: 4 POINTS
Pumpkin Fluff
15 oz Libby's Solid Pack Pumpkin
1 cup fat-free whipped topping
4 serving fat-free sugar-free instant vanilla pudding & pie filling mix
1 Tbsp pumpkin pie spice
1/8 cup McNeil Nutritionals SPLENDA No Calorie Sweetener (or less)
Combine 1 can pure pumpkin, 1 Tbsp. pumpkin pie spice, 2 Tbsp. Splenda Granular (or sugar) in a small bowl. Mix well. Add 1 small box fat-free, sugar free instant vanilla OR butterscotch OR white chocolate DRY pudding mix. Fold in 1 cup fat-free whipped topping.
Makes 4 servings. Each: 1 POINT
Pumpkin Spice Muffins
1 box spice cake mix
1 can pumpkin
1/4 cup Splenda
1/2 tsp ginger
1/2 tsp cloves
1 egg white
Mix everything together (batter will be thick) & spoon into muffin tin. Cook according to cake box directions.
Makes 24 muffins. Each: 2 POINTS
Cream Cheese Icing
6 Tablespoons (softened) Smart Balance Light Butter Spread (or any kind of butter substitute)
1-1/4 cup powdered sugar
3 oz (softened) light cream cheese
1 tsp vanilla
Mix together with electric mixer until smooth. Note: This made WAY more than 24 servings -- you really don't need much icing on the muffins.
Makes 24 (1 tablespoon per muffin) servings. Each serving: 1 POINT
Quick Baked Pears
2 large Bosc Pears
2 teaspoons sugar
1/4 teaspoon cinnamon
1/4 cup dried cranberries or dried mixed fruit (such as Sun-Maid Fruit Bits)
1/4 cup low-fat granola
1/4 cup apple juice
1/2 cup vanilla low-fat frozen yogurt, divided into 4 small scoops
Peel pears; cut in half lengthwise. Use a melon baler or grapefruit spoon to remove core and seeds, creating a hollow. Place pear halves, with cut sides up, in a glass pie plate. Combine sugar and cinnamon; sprinkle evenly over pears. Combine cranberries and granola; mound into hollows of the pear halves. Pour the apple juice in and around pear halves. Cover dish loosely with was paper. Cook in microwave on HIGH 6-8 minutes or until pears are tender when pierced with knife. Let stand 5 minutes. Use large slotted spoon to transfer pears to serving plates. Drizzle juices from pie plate over pears and serve with frozen yogurt.
Serving size: 1 pear half with 1 T. vanilla frozen yogurt and about 1-1/2 T juice. Each: 3 POINTS
Chicken Breasts in Balsamic-Honey Sauce
1 can (14-1/2 oz) whole tomatoes
2 tbsp olive oil
4 boneless, skinless chicken breast halves
1/4 tsp kosher salt or to taste
Freshly ground black pepper
1 cup thinly sliced yellow onions
3 medium cloves garlic, slivered
1/2 cup water
4 tbsp dark balsamic vinegar
1 tbsp honey
Drain tomatoes. Break up with your fingers to a coarse puree, discarding seeds. Set aside. Heat olive oil in a 10-to-12” nonstick skillet over medium heat. Put chicken into pan without crowding; brown lightly on both sides. (Brown in 2 batches if necessary.) Season with salt and pepper. Remove chicken from pan. Put onions in pan and saute 4 minutes. Add garlic and cook another minute. Pour tomatoes and water into the pan, scraping up any browned bits on bottom. Put chicken back into pan and reduce heat. Cover and simmer 10 minutes. Turn chicken, cover and continue cooking about 10 minutes longer or
until chicken is just cooked through. Remove from pan and set aside. Stir vinegar and honey into sauce. Boil until reduced and thickened, adding juices
that have gathered around chicken. Season with a little salt and pepper if needed. Spoon over chicken and serve.
Serves 4. Each: 5 POINTS
Orange Spice-Pumpkin Bread
1 large orange
1/3 cup less-fat margarine (with 7 or 8 grams fat per tbsp and no trans fats)
1 cup Equal SugarLite or use 1/2 cup sugar and 1/2 cup Splenda
1/3 cup brown sugar, packed
1 large egg
1/2 cup egg substitute
1 cup canned pumpkin
1/3 cup orange juice
1 cup whole-wheat flour
1 cup unbleached white flour
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 tsp pumpkin pie spice
Preheat oven to 350. Coat a 9x5” loaf pan with canola cooking spray (or lightly grease). Cut orange into wedges, and remove seeds. Place orange wedges (peel and all) into a food processor. Pulse until finely chopped, set aside. In a large mixing bowl, beat less-fat margarine with sugar blend and brown sugar, until smooth. Beat in egg and egg substitute, one at a time. On low speed, beat in pumpkin, orange juice and the ground orange. Add flours, baking soda, baking powder, salt and pumpkin pie spice together in 8-cup measure. Add flour mixture into orange mixture, stirring just until combined. Spoon batter into prepared loaf pan. Bake for about 1 hour (until toothpick inserted near center comes out clean). Enjoy warm or cold!
Serves 12. Each: 3 POINTS
Mediterranean Chicken
6 oz pasta of your choice
1 lb boneless chicken breasts, cut into bite-sized pieces
1 tbsp chopped garlic
3 cups fresh sliced mushrooms
2 cups red bell peppers, chopped
2 cups broccoli florets, cut into bite-size pieces
1/2 tsp crushed red pepper
1/2 tsp Italian seasoning
1/4 tsp salt (optional)
1/8 tsp ground black pepper
1/2 cup fat-free chicken broth
1 can (4 oz) sliced black olives, drained
1/2 cup nonfat feta cheese
Cook pasta according to package directions. Drain. Meanwhile, spray a large skillet with Pam. Add chicken to skillet and cook until chicken is no longer pink. Remove from skillet and keep warm. Add vegetables and seasonings to skillet. Stir-fry for about 4-5 minutes until crisp-tender. Add water or broth, as needed, to prevent sticking. Add chicken, broth and hot noodles to vegetables. Toss well. Cover and let sit a couple of minutes before serving. If desired, top with feta cheese.
Serves 6 (1-1/2 cups). Each: 4 POINTS
Savory Spinach Casserole
3 lb fresh spinach or 3 pkg (10 oz each) frozen chopped spinach
1 pkg. (8 oz) neufchatel (light cream) cheese, softened
1 can (10-3/4 oz) light cream of mushroom, celery or chicken soup
1/2 cup sliced green onion
1/3 cup crunchy wheat cereal, preferably Grape Nuts
Preheat oven to 350. Coat 2-quart baking dish with Pam. Steam fresh spinach 3-5 minutes just until wilted or thaw frozen spinach. Drain, using back of spoon to press out as much liquid as possible. Mix together cream cheese and cream soup. Stir in spinach and green onion. Place in prepared casserole. Top with cereal. Bake in preheated oven about 50 minutes until hot. If topping browns too quickly, cover loosely with aluminum foil.
Serves 8. Each: 3 POINTS
Eggplant Parmesan
3 large egg whites
1 cup fine dry breadcrumbs
1/2 cup grated Parmesan cheese
2 medium eggplants, sliced into 1/4-inch-thick rounds
1/4 cup fresh basil, finely chopped
2 1/2 cups prepared marinara sauce
3/4 cup grated part-skim mozzarella cheese
Preheat oven to 400. Coat 2 baking sheets and 8x11-1/2” baking dish with Pam. Whisk egg whites with 3 Tbs. water in bowl until frothy. Combine breadcrumbs, 1/4 cup Parmesan, and salt and pepper to taste in shallow dish. Dip eggplant slices into egg whites, then coat with breadcrumb mixture and arrange on baking sheets. Bake until golden; turn; bake until golden again, about 30 minutes total. Stir basil into marinara sauce. Spread 1/2 cup sauce in baking dish. Top with half of eggplant, slightly overlapping slices. Cover with 1 cup of sauce; sprinkle with half of mozzarella. Cover with remaining eggplant, and top with remaining sauce, mozzarella and Parmesan. Bake, uncovered, 20-25 minutes, or until bubbly and golden. Let stand 10 minutes; serve.
Makes 6 servings. Each: 5 POINTS
Chocolate Pudding Fudge Cake
1 (18.25 oz) pkg devil's food cake mix
1 (3.9 oz) pkg instant chocolate pudding mix
1-1/2 cup fat-free sour cream
1 cup low-fat milk
1/2 cup water
2 eggs
1/2 cup egg substitute
1 cup mini semisweet chocolate chips
GLAZE:
1/2 cup mini chocolate chips
1 tbsp canola oil
Preheat oven to 350. Coat a 10” bundt pan with canola cooking spray and dust lightly with flour. In a large bowl, combine cake mix, pudding mix, sour cream, milk, water, eggs and egg substitute. Beat for 4 minutes, then mix in 1 cup of chocolate chips. Pour batter into prepared pan. Bake for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. To make the glaze: Add 1/2 cup chocolate chips and canola oil to a 2-cup glass measure and cook in microwave oven until soft (about 20-30 seconds). Stir until smooth and drizzle over cake.
Serves 16. Each: 6 POINTS (a bit “pricey for a piece of cake, but it sure sounds pretty!)
Sloppy Joe Casserole
1 lb ground lean hamburger
1/2 cup onions, chopped
15-1/2 oz sloppy joe sauce
10 oz frozen corn, thawed
6 oz Grands Reduced Fat Buttermilk biscuits
Preheat oven to 375. Prepare an 8" casserole dish with Pam; set aside. In a large saucepan, cook beef and onions until beef is no longer pink. Add sloppy joe sauce and corn. Mix well. Cook for three minutes or until heated through. Separate biscuits and cut each one into four pieces. Place on top of beef mixture in dish. Bake for 20 minutes or until biscuits are browned.
Makes 8 servings. Each: 4 POINTS
Cheesy Frittata
2 tsp Smart Balance spread
1/2 cup sliced onion
1/2 cup sliced red bell pepper
1/2 cup sliced zucchini
2 small plum tomatoes, diced
1 tbsp chopped fresh basil
Pinch freshly ground black pepper
1/2 cup liquid egg substitute
1/2 cup 1% cottage cheese
1/4 cup fat-free evaporated milk
3/4 oz reduced-fat Monterey Jack cheese
Coat an ovenproof 10" skillet with Pam and place over med-low heat until hot. Melt the spread in the skillet. Add the onion, bell pepper, and zucchini and saute over med-low heat until the vegetables are lightly browned, 2-3 minutes. Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2-3 minutes, and remove from the heat. Preheat broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet. Transfer the skillet to the broiler and broil until the top is set, 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts.
Serves 2. Each: 5 POINTS
Maple-Date Bars
1-3/4 cups finely chopped pitted dates (about 12 oz)
3/4 cup water
1/3 cup maple syrup
1 tsp grated lemon rind
2/3 cup sugar
1/2 cup butter, softened
1 cup all-purpose flour
1 cup regular oats
1/4 tsp baking soda
1/4 tsp salt
Cooking spray
Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring
frequently. (Mixture will look like jam.) Stir in rind; cool completely. Preheat oven to 400. Beat sugar and butter with a mixer at medium speed until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt. Stir flour mixture into sugar mixture (mixture will be crumbly). Press 2 cups flour mixture into bottom of a 13x9” baking pan coated with Pam. Spread date mixture over flour mixture. Sprinkle with remaining flour mixture. Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack.
Serves 20. Each: 3 POINTS
Boca Roasted Vegetable Chili
1 medium yellow bell pepper, chopped
1 medium yellow squash or zucchini, chopped
1/2 of a medium eggplant, peeled, chopped
1/4 cup chopped red onion
2 cloves garlic, minced
2 tbsp vegetable oil
1 can (16 oz) tomato sauce
1 can (15 oz) chili beans
1 pkg (12 oz) frozen Boca Meatless Ground Burger
Preheat oven to 450. Toss vegetables with garlic and oil in 13x9” baking pan. Bake 15 minutes or until pieces are well browned in centers and slightly
blackened around edges. Place in Dutch oven or large saucepan. Add remaining ingredients; mix well. Cover. Cook on medium-high heat 5 minutes or until heated through, stirring occasionally.
Use Your Broiler: To roast vegetables under the broiler, spread vegetables into shallow baking pan or on rack of roasting pan. Broil on high heat 15 minutes or until centers of the vegetable pieces are well browned and edges are slightly blackened, stirring frequently.
Special Extra: Use a combination of green, yellow or red bell peppers for an extra colorful chili.
Serves 6 (1 cup). Each: 4 POINTS
White Cheddar and Black Pepper Biscuits
2 cups all-purpose flour (about 9 oz)
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp freshly ground black pepper
1/2 cup (2 oz) shredded extra sharp white cheddar cheese
3 tbsp chilled butter, cut into small pieces
1 cup fat-free buttermilk
Cooking spray
Preheat oven to 400. Lightly spoon flour into dry measuring cups; level with a knife. Place flour and next 4 ingredients (through pepper) in a food processor; pulse 5 times or until well combined. Add cheese and butter; pulse 5 times or until well combined. Place mixture in a large bowl. Add buttermilk; stir just until moist. Turn dough out onto a floured surface. Knead lightly 5 times. Roll dough out to a 1/2-inch thickness; cut with a 2-inch biscuit cutter into 24 biscuits. Place on a baking sheet coated with cooking spray. Bake for 15 minutes or until golden.
Yield: 12 servings (serving size: 2 biscuits). Each serving: 3 POINTS
Tangy Tuna Macaroni Salad
2 cups (7 oz) elbow macaroni, cooked, drained
1 can (6 oz) tuna, drained, flaked
1 cup sliced celery
3/4 cup Miracle Whip Light Dressing
1/4 cup chopped green peppers
1/4 cup sliced green onions
2 tbsp chopped pimientos
1/8 tsp each: salt and black pepper
Mix all ingredients until well blended; cover. Refrigerate several hours or until chilled.
Serves 8. Each: 3 POINTS
Pumpkin Bread
2 cups unbleached flour
1 cup brown sugar - packed
1 tablespoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ginger
1/4 teaspoon cloves
1 cup pumpkin, canned
1/2 cup skim milk
2 egg whites - whipped
1/2 cup raisins
1/3 cup fat-free sour cream
Preheat oven at 350. Prepare a 9x5x3” loaf pan with Pam and flour; set aside. In a mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, and cloves. In another mixing bowl, combine pumpkin, skim milk, egg whites, raisins, and sour cream. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes.
Makes 18 servings. Each: 2 POINTS
Peanut Butter Honey Muffins
1 cup all-purpose flour
1 cup whole wheat cereal -- quick cooking
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/3 cup honey
1/4 cup vegetable oil
1/3 cup peanut butter -- crunchy style
1 egg -- beaten
Combine first 4 ingredients in a large bowl.; make a well in center of mixture. Combine milk, honey, oil, peanut butter, and egg; add to dry ingredients, stirring just until moistened. Spoon batter into greased muffin pans, filling two-thirds full. Bake at 400 degrees for 20-25 minutes.
Yield: 1 dozen (one per serving). Each: 3 POINTS
Mandarin Almond Chicken Bites
1/2 cup finely chopped cooked chicken
1/2 cup canned mandarin orange segments, drained, cut into thirds
1/4 cup dried cranberries
2 tbsp Planters Sliced Almonds
2 tbsp Miracle Whip Light Dressing
48 Triscuit Reduced Fat Crackers
Mix together chicken, oranges, cranberries, almonds and dressing; cover. Refrigerate at least 1 hour to allow flavors to blend. Top each cracker with 1 tsp. of the chicken mixture. Serve immediately.
Serves 16 (3 topped crackers each). Each serving: 2 POINTS
Cider-Roasted Chicken
Brining overnight in a salt-and-cider mixture makes this chicken incredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished chicken. Use tongs to carefully remove skin from the hot chicken.
3 quarts water
1 quart apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 bay leaf
1 (6-pound) roasting chicken
2 cups apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves, peeled
Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally. Preheat oven to 400. Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside. Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400 for 1 hour and 30 minutes or until thermometer registers 175. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400 oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to
a platter. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve over chicken.
Yield: 8 servings (serving size: about 4 ounces chicken and about 1 tablespoon juice). Each: 5 POINTS
Harvest Sweet Potato Pecan Pie Tarts
Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high
five minutes or until tender.
1 cup mashed cooked sweet potato
3 tbsp granulated sugar
1/4 tsp ground cinnamon
1/8 tsp salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tbsp dark corn syrup
1/2 tsp vanilla extract
1 egg white
2 (2.1 oz) pkg mini phyllo shells
Preheat oven to 350. Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well. Combine pecans, brown sugar, syrup, vanilla, and egg white, stirring well. Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake for 20 minutes. Cool completely on a wire rack.
Yield: 15 servings (serving size: 2 tarts). Each serving: 2 POINTS
Nut-Crusted Flounder Fillets
1 tbsp Grey Poupon Dijon Mustard
1 tbsp Kraft Mayo Light Mayonnaise
1/8 tsp garlic powder
1/8 tsp ground black pepper
1 lb flounder fillets
1/3 cup Planters Lightly Salted NUTrition Heart Healthy Mix, chopped
Preheat oven to 400. Mix mustard, mayo, garlic powder and pepper until well blended. Place fish in single layer on lightly greased baking sheet; spread evenly with the mustard mixture. Sprinkle with the chopped nut mix. Bake 10 to 12 minutes or until fish flakes easily with fork.
Serves 4. Each: 4 POINTS
Pan-Seared Steak with Mushrooms
Steak:
4 (4 oz) beef tenderloin steaks, trimmed (1 inch thick)
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced
1 tbsp butter
Mushrooms:
1/2 cup finely chopped shallots
1 lb large button mushrooms, quartered
2 garlic cloves, minced
1/4 cup dry white wine
2 tbsp Worcestershire sauce
1/4 tsp black pepper
1/8 tsp salt
2 tbsp finely chopped fresh parsley
To prepare steaks, sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub 1 minced garlic clove over both sides of steaks. Melt butter in a large nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side until browned or until desired degree of doneness. Remove steaks from pan; keep warm. To prepare mushrooms, add shallots and mushrooms to pan; saute 4 minutes or until lightly browned. Add 2 garlic cloves; saute 30 seconds. Add wine, Worcestershire, 1/4 teaspoon pepper, and 1/8 teaspoon salt; cook 3 minutes or until liquid is nearly evaporated. Remove pan from heat, and stir in parsley. Serve mushroom mixture with steak.
Serves 4 (1 steak and about 1/2 cup mushroom mixture). Each: 7 POINTS
Easy Broccoli Cottage Bake
1 container (16 oz) Breakstone's or Knudsen Low Fat Cottage Cheese
1 pkg (10 oz) frozen chopped broccoli, thawed, well drained
3/4 cup Kraft 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
1 jar (7 oz) roasted red peppers, well drained, chopped or 1/2 cup chopped red bell pepper
4 eggs, beaten
3 tbsp each Kraft Reduced Fat Parmesan Style Grated Topping and plain dry bread crumbs
Mix all ingredients until well blended. Pour into 9” pie plate sprayed with Pam. Bake at 350 for 45 minutes or until center is set. Let stand 10 minutes before cutting into slices to serve.
Serves 6. Each: 4 POINTS
Pasta Fagioli Soup
12 oz Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy's)
3 cups fat-free, less-sodium chicken broth
1/2 cup uncooked small seashell pasta
2 cups coarsely chopped zucchini (about 2 small zucchini)
1 (14.5 oz) can stewed tomatoes, undrained
1 tsp dried basil
1 tsp dried oregano
1 (15 oz) can kidney beans, rinsed and drained
1/3 cup (about 1-1/2 oz) shredded Asiago cheese
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.
Serves 5 (about 1-1/3 cups soup and about 1 tbsp asiago cheese). Each: 6 POINTS
Potluck Potato Casserole
The crunchy topping on this side-dish casserole gives way to a cheesy interior, resulting in a comfort food winner. A bonus with this dish is that you can make the casserole ahead--assemble and refrigerate it until time to bake. Sprinkle the cornflakes over the casserole just before baking.
1-1/2 cups fat-free sour cream
1-1/4 cups (5 oz) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tbsp minced fresh onion
5 tsp butter, melted
1/2 tsp freshly ground black pepper
1/4 tsp salt
1/8 tsp ground red pepper
1 (30 oz) pkg frozen hash browns, thawed (such as Ore-Ida)
1 (10.75 oz) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
Cooking spray
1 cup coarsely crushed cornflakes
2 tbsp chopped fresh parsley
Preheat oven to 350. Combine first 10 ingredients in a large bowl; spread evenly into a 13x9” baking dish coated with Pam. Sprinkle cornflakes over potato mixture. Bake for 1 hour or until bubbly. Sprinkle with fresh parsley.
Serves 10. Each: 4 POINTS
Special Occasion Lasagna
You can make this dish ahead--just cover and refrigerate or freeze after you've spread the final layer of marinara sauce.
1 (8 oz) pkg uncooked lasagna noodles (about 9 noodles)
1-1/3 cups (6 oz) fat-free cottage cheese
3/4 cup (6 oz) 1/3-less-fat cream cheese, softened
2/3 cup (6 oz) part-skim ricotta cheese
1/4 cup (1 oz) grated fresh Parmesan cheese
2 tbsp minced fresh chives
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp freshly ground black pepper
4 garlic cloves, minced
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (26 oz) jar fat-free pasta sauce, divided
Cooking spray
1/4 cup (1 oz) shredded part-skim mozzarella cheese
Preheat oven to 350. Cook noodles according to package directions, omitting salt and fat. Combine the cottage cheese, cream cheese, and ricotta cheese in a large bowl; stir to blend well. Stir in Parmesan and next 8 ingredients (through egg). Spread 1/2 cup pasta sauce in the bottom of a 13x9” baking dish coated with Pam. Arrange 3 noodles over pasta sauce; top with half of cheese mixture and one third of remaining pasta sauce. Repeat layers once, ending with noodles. Spread remaining pasta sauce over noodles. Bake for 20 minutes. Sprinkle with mozzarella; bake an additional 20 minutes or until cheese is melted. Remove from oven; let stand 10 minutes before serving.
Serves 8. Each: 6 POINTS
Braised Cranberry-Barbecue Beef Sandwiches
1 cup less-sodium beef broth
1/4 cup instant minced onion
2 tbsp coarsely ground black pepper
1 (4 lb) boneless chuck roast, trimmed
1 cup sweet hickory smoke barbecue sauce (such as Bull's-Eye)
1 cup whole-berry cranberry sauce
16 (1-1/2 oz) hamburger buns
Combine first 3 ingredients in a Dutch oven. Add beef; bring to a boil. Cover, reduce heat, and simmer 3 hours or until very tender, turning beef occasionally. Remove beef from pan. Reserve 2 cups cooking liquid; discard remaining cooking liquid. Shred beef with 2 forks. Return shredded beef to pan. Add reserved cooking liquid, barbecue sauce, and cranberry sauce; stir well. Cook over medium-low heat 10 minutes or until thoroughly heated. Serve beef mixture on buns.
Serves 16 (1 bun and about 1/3 cup beef mixture). Each: 6 POINTS
Spiced Pumpkin Bread
3 cups all-purpose flour
2 cups sugar
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten
1 (15 oz) can pumpkin
1/2 cup dried currants or raisins
Cooking spray
Preheat oven to 350. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants. Spoon batter into 2 (9x5”) loaf pans coated with Pam. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.
Yield: 2 loaves, 16 servings per loaf. Each serving: 3 POINTS
Chicken Drumsticks with Apricot Glaze
8 (4 oz) chicken drumsticks, skinned
1/4 tsp salt
1/8 tsp black pepper
Cooking spray
1/2 cup apricot spread (such as Polaner All Fruit)
1 tbsp dark brown sugar
2 tbsp cider vinegar
1 tbsp low-sodium soy sauce
1 tsp bottled ground fresh ginger (such as Spice World)
1/4 tsp crushed red pepper
Preheat broiler. Line bottom of a broiler pan with foil. Sprinkle chicken with salt and black pepper. Place chicken on the rack of a broiler pan coated with Pam; place rack in pan. Broil chicken 12 minutes, turning once. While chicken cooks, combine apricot spread and remaining ingredients in a small sauce pan; bring to a boil over medium heat. Cook 5 minutes or until reduced to 1/2 cup, stirring frequently. Brush 1/4 cup apricot mixture evenly over chicken; broil 2 minutes. Brush remaining apricot mixture over chicken; broil 2 minutes or until done.
Serves 4 (2 drumsticks). Each: 5 POINTS
Saturday, January 27, 2007
Wednesday, January 24, 2007
Need a Monthly Pass Receipt?????
This just in from Weight Watchers.............
Here are the instructions on how to get a receipt for Monthly Pass for insurance purposes:
Just email WW at accounting@weightwatchers.com or customerservice@weightwatchers.com (You don't need to email both though.)
You will need to provide the email address your account is set up with if it is different than the one you are emailing us from. An example of this would be - you completed the sign up process with your home email address but you're emailing us from work.
You'll need to tell us exactly what you need. Saying "I need a receipt" will only prompt us to email you back with instructions on how to print a monthly receipt.
Some examples of an insurance receipt request are:
"I need a receipt for all payments I made on my Monthly Pass account from the time I signed up in September through December 31st."
"Please send me an itemized billing history for my eTools account beginning January 1, 2006 through December 31, 2006. Also, I will need this mailed on Weight Watchers, Inc. letter head to my home address at 1234 Oak, Anytown, KS 66206"
It's always better to provide us too much information than not enough.
The down side is these requests can take a week or two to get completed during this time of year because of high email volume.
Here are the instructions on how to get a receipt for Monthly Pass for insurance purposes:
Just email WW at accounting@weightwatchers.com or customerservice@weightwatchers.com (You don't need to email both though.)
You will need to provide the email address your account is set up with if it is different than the one you are emailing us from. An example of this would be - you completed the sign up process with your home email address but you're emailing us from work.
You'll need to tell us exactly what you need. Saying "I need a receipt" will only prompt us to email you back with instructions on how to print a monthly receipt.
Some examples of an insurance receipt request are:
"I need a receipt for all payments I made on my Monthly Pass account from the time I signed up in September through December 31st."
"Please send me an itemized billing history for my eTools account beginning January 1, 2006 through December 31, 2006. Also, I will need this mailed on Weight Watchers, Inc. letter head to my home address at 1234 Oak, Anytown, KS 66206"
It's always better to provide us too much information than not enough.
The down side is these requests can take a week or two to get completed during this time of year because of high email volume.
Sunday, January 21, 2007
Seven Days to Go
Seven Days To Go
That piece of cake I saved is near,
One big slice – I have no fear.
Besides, no pound will even show,
I’ve got seven days to go!
A day of shopping, to the mall we go,
For a burger special, it’s cheaper you know.
I’ll walk it off; I have no fear,
Six days to go, no weigh is near!
I think I’ll skip my tuna lunch,
A ham sandwich is what I’ll munch.
Tuna’s getting expensive, you know,
Besides, I’ve got five days to go!
For breakfast – one egg, toast and juice,
Kids left their pancakes! Oh, what’s the use?
With inflation, to waste is a sin,
Besides, it’s four days ‘til weigh in!
Breakfast – I’ll just have coffee today,
Maybe I’ll lose more that way.
Supper, a little extra I’ll eat,
Three days before that scale and I meet!
Boy, this weekend is really rough.
Restaurant menus are really tough.
I’ll work this steak off, have no fear,
In just two days, it’ll be clear.
Now my nerves are really a wreck,
I might as well eat; WHAT THE HECK!
I’ll take two Ex-lax late tonight,
One day to go, it will be all right.
I can’t afford to eat – NO WAY!
Six trips to the john might save my day.
I gained two pounds, wouldn’t you know?
Guess I didn’t have
Seven Days to Go!
That piece of cake I saved is near,
One big slice – I have no fear.
Besides, no pound will even show,
I’ve got seven days to go!
A day of shopping, to the mall we go,
For a burger special, it’s cheaper you know.
I’ll walk it off; I have no fear,
Six days to go, no weigh is near!
I think I’ll skip my tuna lunch,
A ham sandwich is what I’ll munch.
Tuna’s getting expensive, you know,
Besides, I’ve got five days to go!
For breakfast – one egg, toast and juice,
Kids left their pancakes! Oh, what’s the use?
With inflation, to waste is a sin,
Besides, it’s four days ‘til weigh in!
Breakfast – I’ll just have coffee today,
Maybe I’ll lose more that way.
Supper, a little extra I’ll eat,
Three days before that scale and I meet!
Boy, this weekend is really rough.
Restaurant menus are really tough.
I’ll work this steak off, have no fear,
In just two days, it’ll be clear.
Now my nerves are really a wreck,
I might as well eat; WHAT THE HECK!
I’ll take two Ex-lax late tonight,
One day to go, it will be all right.
I can’t afford to eat – NO WAY!
Six trips to the john might save my day.
I gained two pounds, wouldn’t you know?
Guess I didn’t have
Seven Days to Go!
Weight Watchers Recipes
Cozy Turkey Pot Pies
1 1/2 cups cooked turkey breast
1 2.5 oz jar sliced mushrooms, drained
1/2 cup chopped onion
1 cup frozen peas, thawed
1/4 tsp. black pepper
1/3 cup reduced fat cheddar cheese
6 Tbsp. all purpose flour
2 tsp. baking powder
2 tsp. dried parsley flakes
1 cup skim milk
2 eggs
2 Tbsp. fat free mayonnaise
Preheat oven to 400. Spray 4 individual casseroles or (10 oz) custard cups with butter flavored Pam. In a medium bowl, combine turkey, mushrooms, onion, peas, black pepper, and cheddar cheese. Evenly divide mixture among prepared casseroles. In a small bowl, combine flour, baking powder, and parsley flakes. Add skim milk, egg, and mayonnaise. Mix well to combine. Evenly spoon batter over top of casseroles. Bake for 30-35 minutes. Cool on wire rack for 5 minutes.
Serves 4. Each: 5 POINTS
Mexican Turkey Noodle Bake
1 1/3 cups carnation nonfat dry milk powder
1/2 cup water
1 10-3/4 oz Can Healthy Request Cream of Chicken Soup
1 1/2 cups diced cooked turkey breast
1 14-1/2 oz can stew tomatoes, coarsely chopped and undrained
1/4 cup finely chopped onion
1 tsp. Dried parsley flakes
1 tsp. Chili seasoning
1 cup frozen whole kernel corn, thawed
3 cups cooked noodles, rinsed and drained
3/4 cup reduced fat cheddar cheese
Preheat oven 350. Spray a 9x13” baking dish with olive oil Pam. In large bowl, combine dry milk powder, water, and chicken soup. Add turkey, undrained stewed tomatoes, onion, parsley flakes, chili seasoning, and corn. Mix well to combine. Stir in noodles and cheddar cheese. Pour mixture into prepare baking dish. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Makes 8 servings. Each: 4 POINTS
Apple Cinnamon Muffins
1-1/4 cup oat bran cereal; uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce
1 cup apple, peeled, cored, diced
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract
Preheat oven to 375. Coat 12 medium-size cups with vegetables oil or line with paper baking cups. In a medium bowl combine oat bran cereal, flour,
cinnamon, baking powder, soda, and salt. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.
Makes 12. Each: 3 POINTS
Grilled Chicken with Italian Salsa
Salsa:
2-1/4 cups chopped tomatoes (about 2 medium)
1/2 cup chopped fresh basil
1 tbsp thawed orange juice concentrate
1/2 tsp salt
1/2 tsp minced fresh garlic
1/2 tsp balsamic vinegar
1/4 tsp freshly ground black pepper
Chicken:
1 tbsp chopped fresh oregano
2 tbsp fresh lemon juice
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp Dijon mustard
1 tsp chopped fresh rosemary
1 tsp chopped fresh parsley
1/2 tsp garlic powder
1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
1/4 tsp salt
4 (6 oz) skinless, boneless chicken breast halves
Cooking spray
To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour. To prepare chicken, preheat grill. Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.
Serves 4 (1 chicken breast half and 1/2 cup salsa). Each: 6 POINTS
Creamy Italian White Bean Soup
1 tbsp vegetable oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 garlic clove, minced
2 cans (15- 199 oz each) white kidney beans (cannellini), rinsed and drained
1 can (13 3/4-14 1/2 oz) chicken broth
1/4 tsp coarsely ground black pepper
1/8 tsp dried thyme leaves
10-12 oz fresh spinach
1 tbsp fresh lemon juice
Freshly grated Parmesan cheese, optional
In a 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 5-8 minutes until tender, stirring occasionally. Add garlic, cook 30 seconds, stirring. Add beans, chicken broth, pepper, thyme and 2 cups water. Heat to boiling over high heat. Reduce heat to low, simmer, uncovered, 15 minutes. Meanwhile, discard tough stems from spinach, thinly slice leaves. With slotted spoon, remove 2 cups bean-and-vegetable mixture from soup, set aside. In blender at low speed, with center part of cover removed to allow steam to escape, blend remaining soup in small batches until smooth. Pour soup into large bowl after each batch. Return soup to saucepan, stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach and cook 1 minute or until wilted. Stir in lemon juice and remove from heat. Serve with Parmesan cheese, if you like.
Makes 4 servings. Each: 5 POINTS
Tex-Mex Pasta Salad
1 lb uncooked radiatore pasta (short coiled pasta)
2 tsp olive oil
3 garlic cloves, minced
1-1/2 lb ground turkey
2/3 cup water
1 (1.25 oz) pkg 40%-less-sodium taco seasoning (such as Old El Paso)
2 cups (8 oz) preshredded reduced-fat Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5 oz) can black beans, rinsed and drained
2 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp ground cumin
1 (8 oz) container reduced-fat sour cream
Salsa (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly. Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl. Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.
Serves 12 (about 1-1/3 cups). Each: 7 POINTS
Beef Pot Roast (in Pot, Oven or Slow Cooker)
1 boneless beef pot roast (chuck, shoulder or round), 2-1/2 lb cut to fit pot or crock, as needed
Salt and pepper, to taste
2 tbsp cooking oil
1-1/4 cups water, divided
1 tbsp Worcestershire sauce
1 tsp instant beef bullion
1 tsp dried basil, crushed
12 oz new potatoes or 2 medium sweet potatoes
1 lb carrots or 6 medium parsnips, peeled, cut into 2-inch pieces
2 onions, cut into wedges
2 ribs celery, bias-cut to 1-inch
1/4 cup all-purpose flour
Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat. Mix 3/4 cup of the water, Worcestershire, bouillon, basil and salt. Pour over roast. Bring to a boil. Reduce heat and simmer, covered, 1 hour. Peel a strip of skin at center of each new potato or peel and quarter sweet potatoes. Add the potatoes, carrots, onions and celery to pot. Return to a boil. Reduce heat. Simmer covered, until tender, 45-60 minutes. Add water as needed. Transfer meat and vegetables to platter. Reserve juices. To prepare the gravy, measure juices, skim off fat, and add enough water to make 1-1/2 cups. Return to Dutch oven. In a small bowl, stir the 1/2 cup water into the flour. Stir in pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
For oven cooking: Follow Step 1. Bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, to tender, 45 to 60 minutes. Make gravy.
For slow-cooker cooking: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top. Mix the 3/4 cup water, Worcestershire, bouillon, basil and salt and add to cooker. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Prepare gravy as above.
Serves 8. Each: 6 POINTS
Teriyaki Chicken
1 lb boneless, skinless chicken breast halves
1/2 cup teriyaki sauce
1 tbsp sesame seeds
1 tbsp butter
Heat oven to 350. Put the chicken on a greased, shallow baking sheet and drizzle with teriyaki sauce. Turn the breast over and over to coat it with sauce. Sprinkle the top with sesame seeds, and bake 20 minutes, or until cooked through (larger chicken breasts will need to bake longer). Turn them over halfway through cooking. Pan sauce: Pour pan juices into a small saucepan or skillet, and boil rapidly to reduce by half. Add a tablespoon of butter, and beat with a fork or whisk to blend. Pour over chicken.
Serves 4. Each: 5 POINTS
Chicken and Vegetable Stew
1 (32 oz) container fat-free chicken broth
4 skinned, bone-in chicken breast halves (about 2-1/4 lb)
1 medium onion, chopped
2 celery ribs, chopped
1 (14 oz) pkg frozen white corn
1 (16 oz) pkg frozen baby lima beans
1 (14-1/2 oz) can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tbsp sugar
3 tbsp red wine vinegar
1 tsp Worcestershire sauce
1/2 to 1 tsp hot sauce
1 tsp dried marjoram
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion and celery, and return to a boil. Reduce heat and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken. Add corn, lima beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire sauce, hot sauce, marjoram and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender.
Serves 8 (1-1/4-cup). Each: 6 POINTS
Cheddar Chicken Breasts
4 small 4 oz boneless, skinless, chicken breasts
4 1-oz slices reduced fat cheddar cheese
2 cups crushed corn flakes cereal
Salt and pepper to taste
1 teaspoon dried parsley flakes
1/2 cup skim milk
Cut a 2” long slit 1/2 way through each breast along the thickest side. Place 1 piece of cheese into each chicken breast and secure the opening with wooden picks. Combine cereal and seasoning. Dip chicken into milk then generously roll in cereal mixture to cover completely. Place chicken breasts in a baking dish sprayed with Pam. Bake at 375 for 40 minutes or until no longer pink.
Makes 4 servings. Each: 5 POINTS
Lemon Chicken with Noodles
8 oz medium no-yolk egg noodles
1 tablespoon lemon juice
4 boneless, skinless chicken breast halves (about 1 pound total)
1 teaspoon paprika
1/4 teaspoon ground black pepper
1 tablespoon olive oil
Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Place the chicken between sheets of wax paper and pound lightly with a mallet to an even thickness. In a shallow container, mix the oil, lemon juice, paprika and pepper. Dip the chicken in the mixture until coated. Heat a no-stick frying pan over medium-high heat. Add the chicken. Cover and cook 8-10 minutes, or until the chicken is opaque. Serve over the noodles.
Makes 4 servings. Each: 6 POINTS
Baked Pears with Vanilla Yogurt and Granola
2 medium pears
1/2 cup apple juice
1 cup water
1 tablespoon honey
3 containers (6 oz) lowfat vanilla yogurt
1/2 cup lowfat granola
mint leaves, optional
Preheat oven to 375. Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them. Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender. While pears are baking, place granola in a shallow baking pan or pie plate and toast in oven 10 minutes; set aside. When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup syrup remains; set aside to cool. Line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes. Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.
Makes 4 servings. Each: 4 POINTS
Spicy Chicken and Sausage Soup
1 pkg (20 oz) boneless skinless chicken thighs, cubed
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) chicken broth
1 cup water
1/2 teaspoon red pepper sauce
1/2 lb cooked kielbasa, sliced
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag), thawed
1/2 cup uncooked instant white rice
In 3- to 3-1/2 quart slow cooker, mix chicken, tomatoes, broth, water, and red pepper sauce. Cover; cook on low heat setting 8-10 hours. Stir in kielbasa, stir-fry vegetables and rice. Increase heat setting to high. Cover; cook 10-15 minutes or until rice is tender.
Makes 6 (1-1/3 cup) servings. Each: 7 POINTS
Grandma’s Slow Cooker Chicken Noodle Soup
3/4 lb. boneless skinless chicken thighs, cut into 1” pieces
2 medium stalks celery, sliced (1 cup)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14 oz) chicken broth
1 teaspoon dried thyme leaves
2 cups frozen sweet peas, thawed
1 cup frozen home-style egg noodles (from 12 oz bag)
Spray 10” skillet with Pam; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown. In a 3-1/2 to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles. Cover; cook on low heat setting 6 hours 30 minutes to 7 hours. Stir in peas and noodles. Increase heat setting to high. Cover; cook about 30 minutes or until noodles are tender.
Makes 4 (1-1/2 cup) servings. Each: 6 POINTS
Steak and Pasta Soup
1 lb. boneless beef round steak, cut into 1/2” cubes
1 jar (26 to 28 oz) marinara sauce
2-1/2 cups water
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 cup grated Parmesan cheese
In 3-1/2 to 4 quart slow cooker, mix beef, marinara sauce, and water. Cover; cook on low heat setting 8-10 hours. Stir in ravioli. Increase heat setting to high. Cover; cook 20-30 minutes or until ravioli are tender. Sprinkle individual servings with cheese.
Makes 5 (1-1/2 cup) servings. Each: 8 POINTS
Mushroom Swiss Steak and Gravy
1 large onion, chopped (1 cup)
2 medium carrots, sliced (1 cup)
1 can (4 oz) mushroom pieces and stems, drained
1-1/2 lb boneless beef round steak, cut into serving-size pieces
1/4 teaspoon pepper
1 can (18 oz) Progresso Vegetable Classics creamy mushroom soup
1 can (8 oz) tomato sauce
In 3 to 4-quart slow cooker, layer onion, carrots, mushrooms, and beef. Sprinkle pepper over beef. In medium bowl, mix soup and tomato sauce; pour over beef. Cover; cook on low heat setting 8-10 hours. Place beef on serving platter. With slotted spoon, remove vegetables from cooker and spoon over beef. Stir gravy in cooker with wire whisk to blend. Serve gravy with beef.
Makes 6 servings. Each: 5 POINTS
Creamy Chicken and Wild Rice with Dumplings
1 package Slow Cooker Helper chicken and dumplings
1 lb. boneless skinless chicken breasts
4 cups water
1/2 cup uncooked wild rice
1 can (14 oz) chicken broth
1 can (10.75 oz) condensed cream of chicken soup
1 jar (4.5 oz) Green Giant sliced mushrooms, undrained
1/4 cup water
In 3- to 4-1/2 quart slow cooker, stir uncooked Vegetables and Sauce Mix and remaining ingredients except Bisquick Mix and 1/4 cup water until sauce mix is dissolved. Cover; cook on low heat setting 8-10 hours (or high heat setting 4-5 hours). In small bowl, stir Bisquick Mix and 1/4 cup water until dough forms; set aside. Stir chicken mixture to break up chicken. Drop dumpling mixture by 8-10 spoonfuls onto chicken mixture. Increase heat setting to high. Cover; cook about 20 minutes, without stirring, until dumplings look dry and spring back when touched.
Makes 8 (1-1/4 cup) servings. Each: 6 POINTS
1 1/2 cups cooked turkey breast
1 2.5 oz jar sliced mushrooms, drained
1/2 cup chopped onion
1 cup frozen peas, thawed
1/4 tsp. black pepper
1/3 cup reduced fat cheddar cheese
6 Tbsp. all purpose flour
2 tsp. baking powder
2 tsp. dried parsley flakes
1 cup skim milk
2 eggs
2 Tbsp. fat free mayonnaise
Preheat oven to 400. Spray 4 individual casseroles or (10 oz) custard cups with butter flavored Pam. In a medium bowl, combine turkey, mushrooms, onion, peas, black pepper, and cheddar cheese. Evenly divide mixture among prepared casseroles. In a small bowl, combine flour, baking powder, and parsley flakes. Add skim milk, egg, and mayonnaise. Mix well to combine. Evenly spoon batter over top of casseroles. Bake for 30-35 minutes. Cool on wire rack for 5 minutes.
Serves 4. Each: 5 POINTS
Mexican Turkey Noodle Bake
1 1/3 cups carnation nonfat dry milk powder
1/2 cup water
1 10-3/4 oz Can Healthy Request Cream of Chicken Soup
1 1/2 cups diced cooked turkey breast
1 14-1/2 oz can stew tomatoes, coarsely chopped and undrained
1/4 cup finely chopped onion
1 tsp. Dried parsley flakes
1 tsp. Chili seasoning
1 cup frozen whole kernel corn, thawed
3 cups cooked noodles, rinsed and drained
3/4 cup reduced fat cheddar cheese
Preheat oven 350. Spray a 9x13” baking dish with olive oil Pam. In large bowl, combine dry milk powder, water, and chicken soup. Add turkey, undrained stewed tomatoes, onion, parsley flakes, chili seasoning, and corn. Mix well to combine. Stir in noodles and cheddar cheese. Pour mixture into prepare baking dish. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes.
Makes 8 servings. Each: 4 POINTS
Apple Cinnamon Muffins
1-1/4 cup oat bran cereal; uncooked
1 cup whole wheat flour
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened applesauce
1 cup apple, peeled, cored, diced
1/2 cup honey
1/2 cup vegetable oil
1 egg
1 tsp pure vanilla extract
Preheat oven to 375. Coat 12 medium-size cups with vegetables oil or line with paper baking cups. In a medium bowl combine oat bran cereal, flour,
cinnamon, baking powder, soda, and salt. In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple. Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.
Makes 12. Each: 3 POINTS
Grilled Chicken with Italian Salsa
Salsa:
2-1/4 cups chopped tomatoes (about 2 medium)
1/2 cup chopped fresh basil
1 tbsp thawed orange juice concentrate
1/2 tsp salt
1/2 tsp minced fresh garlic
1/2 tsp balsamic vinegar
1/4 tsp freshly ground black pepper
Chicken:
1 tbsp chopped fresh oregano
2 tbsp fresh lemon juice
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp Dijon mustard
1 tsp chopped fresh rosemary
1 tsp chopped fresh parsley
1/2 tsp garlic powder
1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
1/4 tsp salt
4 (6 oz) skinless, boneless chicken breast halves
Cooking spray
To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour. To prepare chicken, preheat grill. Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.
Serves 4 (1 chicken breast half and 1/2 cup salsa). Each: 6 POINTS
Creamy Italian White Bean Soup
1 tbsp vegetable oil
1 medium onion, finely chopped
1 medium celery stalk, finely chopped
1 garlic clove, minced
2 cans (15- 199 oz each) white kidney beans (cannellini), rinsed and drained
1 can (13 3/4-14 1/2 oz) chicken broth
1/4 tsp coarsely ground black pepper
1/8 tsp dried thyme leaves
10-12 oz fresh spinach
1 tbsp fresh lemon juice
Freshly grated Parmesan cheese, optional
In a 3-quart saucepan, heat oil over medium heat until hot. Add onion and celery and cook 5-8 minutes until tender, stirring occasionally. Add garlic, cook 30 seconds, stirring. Add beans, chicken broth, pepper, thyme and 2 cups water. Heat to boiling over high heat. Reduce heat to low, simmer, uncovered, 15 minutes. Meanwhile, discard tough stems from spinach, thinly slice leaves. With slotted spoon, remove 2 cups bean-and-vegetable mixture from soup, set aside. In blender at low speed, with center part of cover removed to allow steam to escape, blend remaining soup in small batches until smooth. Pour soup into large bowl after each batch. Return soup to saucepan, stir in reserved beans and vegetables. Heat to boiling over high heat, stirring occasionally. Stir in spinach and cook 1 minute or until wilted. Stir in lemon juice and remove from heat. Serve with Parmesan cheese, if you like.
Makes 4 servings. Each: 5 POINTS
Tex-Mex Pasta Salad
1 lb uncooked radiatore pasta (short coiled pasta)
2 tsp olive oil
3 garlic cloves, minced
1-1/2 lb ground turkey
2/3 cup water
1 (1.25 oz) pkg 40%-less-sodium taco seasoning (such as Old El Paso)
2 cups (8 oz) preshredded reduced-fat Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5 oz) can black beans, rinsed and drained
2 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp ground cumin
1 (8 oz) container reduced-fat sour cream
Salsa (optional)
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly. Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl. Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.
Serves 12 (about 1-1/3 cups). Each: 7 POINTS
Beef Pot Roast (in Pot, Oven or Slow Cooker)
1 boneless beef pot roast (chuck, shoulder or round), 2-1/2 lb cut to fit pot or crock, as needed
Salt and pepper, to taste
2 tbsp cooking oil
1-1/4 cups water, divided
1 tbsp Worcestershire sauce
1 tsp instant beef bullion
1 tsp dried basil, crushed
12 oz new potatoes or 2 medium sweet potatoes
1 lb carrots or 6 medium parsnips, peeled, cut into 2-inch pieces
2 onions, cut into wedges
2 ribs celery, bias-cut to 1-inch
1/4 cup all-purpose flour
Trim fat from meat. Brown meat on all sides in hot oil in a 4- to 6-quart Dutch oven. Drain fat. Mix 3/4 cup of the water, Worcestershire, bouillon, basil and salt. Pour over roast. Bring to a boil. Reduce heat and simmer, covered, 1 hour. Peel a strip of skin at center of each new potato or peel and quarter sweet potatoes. Add the potatoes, carrots, onions and celery to pot. Return to a boil. Reduce heat. Simmer covered, until tender, 45-60 minutes. Add water as needed. Transfer meat and vegetables to platter. Reserve juices. To prepare the gravy, measure juices, skim off fat, and add enough water to make 1-1/2 cups. Return to Dutch oven. In a small bowl, stir the 1/2 cup water into the flour. Stir in pan juices. Cook, stirring, on medium heat until thickened, then 1 minute more. Season to taste. Serve with pot roast.
For oven cooking: Follow Step 1. Bake, covered, for 1 hour at 325 degrees. Prepare potatoes as directed. Add vegetables to meat. Bake, covered, to tender, 45 to 60 minutes. Make gravy.
For slow-cooker cooking: Trim fat from meat. Slice vegetables into a 4- to 5-quart crockery cooker. Put meat on top. Mix the 3/4 cup water, Worcestershire, bouillon, basil and salt and add to cooker. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Prepare gravy as above.
Serves 8. Each: 6 POINTS
Teriyaki Chicken
1 lb boneless, skinless chicken breast halves
1/2 cup teriyaki sauce
1 tbsp sesame seeds
1 tbsp butter
Heat oven to 350. Put the chicken on a greased, shallow baking sheet and drizzle with teriyaki sauce. Turn the breast over and over to coat it with sauce. Sprinkle the top with sesame seeds, and bake 20 minutes, or until cooked through (larger chicken breasts will need to bake longer). Turn them over halfway through cooking. Pan sauce: Pour pan juices into a small saucepan or skillet, and boil rapidly to reduce by half. Add a tablespoon of butter, and beat with a fork or whisk to blend. Pour over chicken.
Serves 4. Each: 5 POINTS
Chicken and Vegetable Stew
1 (32 oz) container fat-free chicken broth
4 skinned, bone-in chicken breast halves (about 2-1/4 lb)
1 medium onion, chopped
2 celery ribs, chopped
1 (14 oz) pkg frozen white corn
1 (16 oz) pkg frozen baby lima beans
1 (14-1/2 oz) can crushed tomatoes
1/3 cup ketchup
1/4 cup chopped country ham
1 tbsp sugar
3 tbsp red wine vinegar
1 tsp Worcestershire sauce
1/2 to 1 tsp hot sauce
1 tsp dried marjoram
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion and celery, and return to a boil. Reduce heat and simmer 30 minutes or until chicken is tender. Remove chicken from pan, and let cool slightly. Remove chicken from bones, discarding bones; shred chicken. Add corn, lima beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire sauce, hot sauce, marjoram and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender.
Serves 8 (1-1/4-cup). Each: 6 POINTS
Cheddar Chicken Breasts
4 small 4 oz boneless, skinless, chicken breasts
4 1-oz slices reduced fat cheddar cheese
2 cups crushed corn flakes cereal
Salt and pepper to taste
1 teaspoon dried parsley flakes
1/2 cup skim milk
Cut a 2” long slit 1/2 way through each breast along the thickest side. Place 1 piece of cheese into each chicken breast and secure the opening with wooden picks. Combine cereal and seasoning. Dip chicken into milk then generously roll in cereal mixture to cover completely. Place chicken breasts in a baking dish sprayed with Pam. Bake at 375 for 40 minutes or until no longer pink.
Makes 4 servings. Each: 5 POINTS
Lemon Chicken with Noodles
8 oz medium no-yolk egg noodles
1 tablespoon lemon juice
4 boneless, skinless chicken breast halves (about 1 pound total)
1 teaspoon paprika
1/4 teaspoon ground black pepper
1 tablespoon olive oil
Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Place the chicken between sheets of wax paper and pound lightly with a mallet to an even thickness. In a shallow container, mix the oil, lemon juice, paprika and pepper. Dip the chicken in the mixture until coated. Heat a no-stick frying pan over medium-high heat. Add the chicken. Cover and cook 8-10 minutes, or until the chicken is opaque. Serve over the noodles.
Makes 4 servings. Each: 6 POINTS
Baked Pears with Vanilla Yogurt and Granola
2 medium pears
1/2 cup apple juice
1 cup water
1 tablespoon honey
3 containers (6 oz) lowfat vanilla yogurt
1/2 cup lowfat granola
mint leaves, optional
Preheat oven to 375. Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them. Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender. While pears are baking, place granola in a shallow baking pan or pie plate and toast in oven 10 minutes; set aside. When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup syrup remains; set aside to cool. Line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes. Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.
Makes 4 servings. Each: 4 POINTS
Spicy Chicken and Sausage Soup
1 pkg (20 oz) boneless skinless chicken thighs, cubed
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) chicken broth
1 cup water
1/2 teaspoon red pepper sauce
1/2 lb cooked kielbasa, sliced
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag), thawed
1/2 cup uncooked instant white rice
In 3- to 3-1/2 quart slow cooker, mix chicken, tomatoes, broth, water, and red pepper sauce. Cover; cook on low heat setting 8-10 hours. Stir in kielbasa, stir-fry vegetables and rice. Increase heat setting to high. Cover; cook 10-15 minutes or until rice is tender.
Makes 6 (1-1/3 cup) servings. Each: 7 POINTS
Grandma’s Slow Cooker Chicken Noodle Soup
3/4 lb. boneless skinless chicken thighs, cut into 1” pieces
2 medium stalks celery, sliced (1 cup)
1 large carrot, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14 oz) chicken broth
1 teaspoon dried thyme leaves
2 cups frozen sweet peas, thawed
1 cup frozen home-style egg noodles (from 12 oz bag)
Spray 10” skillet with Pam; heat over medium heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown. In a 3-1/2 to 4-quart slow cooker, mix chicken and remaining ingredients except peas and noodles. Cover; cook on low heat setting 6 hours 30 minutes to 7 hours. Stir in peas and noodles. Increase heat setting to high. Cover; cook about 30 minutes or until noodles are tender.
Makes 4 (1-1/2 cup) servings. Each: 6 POINTS
Steak and Pasta Soup
1 lb. boneless beef round steak, cut into 1/2” cubes
1 jar (26 to 28 oz) marinara sauce
2-1/2 cups water
1 package (9 oz) refrigerated cheese-filled ravioli
1/2 cup grated Parmesan cheese
In 3-1/2 to 4 quart slow cooker, mix beef, marinara sauce, and water. Cover; cook on low heat setting 8-10 hours. Stir in ravioli. Increase heat setting to high. Cover; cook 20-30 minutes or until ravioli are tender. Sprinkle individual servings with cheese.
Makes 5 (1-1/2 cup) servings. Each: 8 POINTS
Mushroom Swiss Steak and Gravy
1 large onion, chopped (1 cup)
2 medium carrots, sliced (1 cup)
1 can (4 oz) mushroom pieces and stems, drained
1-1/2 lb boneless beef round steak, cut into serving-size pieces
1/4 teaspoon pepper
1 can (18 oz) Progresso Vegetable Classics creamy mushroom soup
1 can (8 oz) tomato sauce
In 3 to 4-quart slow cooker, layer onion, carrots, mushrooms, and beef. Sprinkle pepper over beef. In medium bowl, mix soup and tomato sauce; pour over beef. Cover; cook on low heat setting 8-10 hours. Place beef on serving platter. With slotted spoon, remove vegetables from cooker and spoon over beef. Stir gravy in cooker with wire whisk to blend. Serve gravy with beef.
Makes 6 servings. Each: 5 POINTS
Creamy Chicken and Wild Rice with Dumplings
1 package Slow Cooker Helper chicken and dumplings
1 lb. boneless skinless chicken breasts
4 cups water
1/2 cup uncooked wild rice
1 can (14 oz) chicken broth
1 can (10.75 oz) condensed cream of chicken soup
1 jar (4.5 oz) Green Giant sliced mushrooms, undrained
1/4 cup water
In 3- to 4-1/2 quart slow cooker, stir uncooked Vegetables and Sauce Mix and remaining ingredients except Bisquick Mix and 1/4 cup water until sauce mix is dissolved. Cover; cook on low heat setting 8-10 hours (or high heat setting 4-5 hours). In small bowl, stir Bisquick Mix and 1/4 cup water until dough forms; set aside. Stir chicken mixture to break up chicken. Drop dumpling mixture by 8-10 spoonfuls onto chicken mixture. Increase heat setting to high. Cover; cook about 20 minutes, without stirring, until dumplings look dry and spring back when touched.
Makes 8 (1-1/4 cup) servings. Each: 6 POINTS
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