28. Baked Salsa Chicken Breast

Sorry if the image isn't so great! I will be making this again and getting a better image!

I found this recipe on the Weight Watchers message boards and haven't done a thing to it. I'm not sure who came up with the recipe and so if you know, you can let me know so that I can give due credit. On a search of the site I turned up quite a few versions of this dish!

This was so simple! I am beginning to cherish "simple" in my attempts to get chores, the gym, and dinner done at night. This hit the spot! I served it with some mexican rice (prepackaged) and some steamed broccoli.

Baked Salsa Chicken Breast - 4 points per serving
Makes 4 servings

1 lb boneless skinless chicken breast cut into 4 (4oz) pieces
1 16 oz jar salsa (mild, medium or hot, your choice. Hot for us!)
3 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp dijon mustard

1. Preheat oven to 400.

2. Spray a shallow baking dish with cooking spray and lay chicken inside.

3. In a mixing bowl add salsa, brown sugar, vinegar, and mustard. Mix well.

4. Pour mixture over the chicken and bake for 30 minutes.

Enjoy!

27. Diet Coke Chicken

This! This is a surprise, trust me. I've been seeing variations of this for months on the WW boards and have been turned off by the fact that it (originally) contained 3 ingredients that I could not imagine together: chicken, ketchup, and diet coke. Yes, diet coke. I want to say something here about sugar free or artificially sweetened things. I do not like cooking with them. I find that the sweetener leaves a bitter taste behind that ruins everything. However I did not find that to be the case with this dish, in fact I was so pleasantly surprised that I made it two nights in a row (with varying heat to make sure it wasn't a fluke) and my family devoured it. You can serve this over rice or couscous. You can serve it on rolls or wraps. It has a lightly sweet, lovely taste and is one of the easiest dishes I have ever made.

Diet Coke Chicken - 3 points per serving
Makes 8 servings

2lbs of boneless skinless chicken breast
salt
pepper
1 tsp onion powder
1/2 tsp red pepper (or more if you are like me!)
1 tbsp minced garlic
1/3 cup barbecue sauce
2/3 cup ketchup
2 tbsp Worcestershire sauce
12 - 14 oz (14 makes a little more juice) diet coke

Dutch Oven:

1. Preheat oven to 275
2. Place ingredients into pot in the order listed above.
3. Replace lid and place into oven. Cook at 275 for 3 -4 hours.
4. Remove chicken from pot and shred with two forks. Put back into pot with juice and stir. Serve hot.

Crock Pot:

1. Follow directions 1 & 2 above.
2. Cook on low 4-6 hours.
3. Remove chicken from pot and shred with two forks. Put back into pot with juice and stir. Serve hot.

Stove Top:

1. Place ingredients into skillet in the order listed above.
2. Over medium to medium high heat bring the liquid to a boil.
3. Cover with a lid, turn the heat down and let it simmer for 45 to 60 minutes, stirring occasionally.
4. Remove chicken from the pan, shred with two forks. Put back into skillet with juice and stir. Serve hot.

Enjoy!

26. Pork Chops with Apple Pie Filling and Stuffing

Have you ever cleared your plate of dinner and then wished you could start over? Yes? Well, we didn't get fat by wishing we had eaten less did we? In any case we are (well I am) on diets. We are on lifelong journeys to correct our eating habits and live long and healthy lives. So have you cleared your plate recently and wished you could start over? I have. This is that kind of meal. The one you eat, but can't believe how good it turned out. The pork chops were so tender I couldn't get them out of the pot without breaking them! I found a rendition of this recipe on the WW message boards. It is a crock pot recipe, but seeing as my crock pot is out of commission I decided to use my trusty dutch oven. Now, I have a few pieces of advice. One, try to find a can of apple pie filling you either know and like, or that is no sugar added without aspartame (does that exist?), or perhaps one with just less sugar. Two, do not get lazy and just mix the stuffing mix and pour it on top. Cook it first, then spoon it on. If you do not cook some of the moisture out it gets a little too wet.

Pork Chops with Apple Pie Filling and Stuffing - 7 points per serving
Makes 6 servings
Special equipment: Dutch Oven or Crock Pot

1 1/2 pounds lean pork chops (6 slices)
1 20 oz can apple pie filling, sugar free or no sugar added
1 box corn bread stuffing mix
1 tbsp olive oil

Marinade:
1/4 cup apple cider vinegar
1/4 cup BBQ sauce
1 tbsp minced garlic
1 tbsp low sodium soy sauce
1 tsp onion powder
1 tsp thyme
sea salt
pepper

1. Mix the marinade and pour over the pork chops. Shake well (in closed container!) until pork is well coated. Refrigerate for 2 - 24 hours.

2. Lightly coat dutch oven with olive oil (if using a crock pot, lightly coat a large skillet) and place over medium high heat. Add the pork chops and cook them until you get a nice sear on each side. (If using a crock pot, take them from the skillet and lay them into the bottom of the crock pot.)

3. Mix the stuffing mix as the box directs and cook.

4. Spoon stuffing into dutch oven/ crock pot. Top with apple pie filling. Cover.

5. Dutch Oven: Cook in oven at 300 for 2 1/2 - 3 hours. Crock Pot: Cook on low for 4-5 hours.

Enjoy!

25. "Bubble Up" Buffalo Chicken Casserole

This is a recipe that you will probably see me tweak and update a few times in the future...

So last week after making Bubble Up Pizza Casserole I started wondering what else would make a good "bubble up" dish? Bubble up refers to the use of refrigerated biscuits as they seem to bubble up in the casserole dish. I make a dip that is so unsuitable to this blog called Buffalo Chicken Dip. It is so freaking good! I make it for special occasions and Thanksgiving and people fight over it. I cant make it on any given day being that it is chock full of calories and fat, but I have found several ways to get that flavor without needing an extra few hours at the gym! This is just one of them!

Just a note for WW users: Please always double check your own points values!

"Bubble Up" Buffalo Chicken Casserole - 8 points per serving
Serves 6
Special Equipment: 9x13 inch baking dish

16 oz small low fat refrigerated biscuits. quartered. (I use grands)
1 pound(s) Chicken breast, skinless, boneless, raw
1 cup(s) hot pepper sauce
10 oz Campbell's 98% Fat-Free Cream Of Celery Soup
8 oz fat-free cream cheese, room temperature.
1/2 cup(s) fat-free ranch salad dressing
1 cup(s) celery chopped
1 cup(s) carrot(s) diced small
1 cup(s) canned mushrooms
1 tbsp minced garlic
1 3/4 cup(s) shredded fat-free cheddar cheese

1. Preheat oven to 350 F.

2. Boil and shred your chicken breast (you can do this ahead of time, to save time and effort).

3. Spray a large skillet with cooking spray and add shredded chicken, garlic, celery, and carrots and mushrooms over medium heat.

4. Saute until heated through, and then add cream of mushroom, hot sauce, ranch, cream cheese, and 3/4 cup of cheddar. Stir thoroughly until cream cheese is blended through.

5. Let mixture simmer over medium heat until carrots and celery are tender.

6. Add cut up refrigerated biscuits and stir gently until biscuits are well coated.

7. Spoon mixture into a 9x13 inch baking dish coated with cooking spray.

8. Bake for 25 minutes.

9. Sprinkle with cheese, bake an additional 10 minutes or until biscuits are done.

Enjoy!

23. Cheesy Tuna Mac

My grandmother used to make this dish called Tuna Casserole, which growing up I wasn't exactly fond of. First of all I really dislike canned tuna, and second of all, it was bland. It also offended me by being a pretender to the crown, it wanted to be macaroni and cheese so badly, but fell short. She (whom I loved dearly) used to make a weird sort of roux using whole milk, 2 pounds of american cheese, tons of butter and cream of mushroom soup. It was always better on the second day, with about 1/4 of a cup of butter... Needless to say, I can't make this no matter how much my family wants me to.

However, I have been searching for quite a while for a recipe for macaroni and cheese that lived up to my standards. So a few nights ago during an episode of Good Eats when I got some pretty good ideas I had to try them out. Now, please, trust me on this. Go with it. If you have ever made a real roux in your life you will probably cry your eyes out the whole time you're whisking away... It tasted amazing! It was creamy with a crispy top. I have no leftovers! My WW friendly dish stands up to full fat macaroni and cheese! I have taken one of my family's most classic recipes and brought it to the present! All of the flavor without the guilt or gain. You can lower the points of this dish by using low fat Velveeta which I could not find!

Just a note for WW users: Please always double check your own points values!

Cheesy Tuna Mac - 7 points per serving
Serves 8 (9 points per serving at 6 servings)
Special Equipment: Casserole dish with round corners*

1 box whole wheat rotini (or anything you like, 5-6 servings pasta)
2 cups chopped, cooked broccoli
1 can 98% fat free cream of mushroom soup
1/2 cup skim milk
1/4 cup all purpose flour
10oz regular Velveeta
5 oz can water packed tunafish, drained
1/4 cup fat free shredded cheese
1 cup unprepared (dry mix) stuffing mix
1 tbsp light margarine
2 tbsp spicy brown mustard (or any mustard you like)
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp paprika
2 tbsp hot sauce
salt
pepper

1. Preheat oven to 350. Cook your pasta as the package directs, drain and rinse with cold water. Set aside.

2. In a sauce pan or skillet on low heat add your milk and margarine. When the milk starts to get warm add your flour and start whisking. Continue whisking keeping the heat low until you get a paste like texture. Add the Velveeta, cream of mushroom soup, salt and pepper and let sit, stirring gently occasionally. (You can avoid a wait here by warming your cheese in the microwave to loosen it up a bit, which I did not think of until right now!)

3. When the cheese is pretty much melted, pour the mixture into a deep mixing bowl and whisk thoroughly until the texture is smooth and creamy.

4. Fold in broccoli, pasta, tuna, mustard, garlic, onion powder, and hot sauce. You want to mix well, but not mash your pasta.

5. Transfer pasta mixture to a casserole dish that has been sprayed with cooking spray. Sprinkle on paprika, then cheddar, then stuffing mix in that order.

6. Cover and bake for 35-40 minutes. Serve immediately! Enjoy!

*Rounded corners on a casserole dish keep the corners of your pan from taking most of the heat, and too much of the cooking!

22. Bubble Up Pizza Casserole

Recently I moved back in with my Mom and younger brother in order to help with bills after my grandfather passed away, and really also to be a cohesive family for a while after such a giant hurt. My brother to my surprise has grown up (he is 22) so much in the two years that I was gone. Before I moved out, this boy would not eat anything that had any vegetables in it, or any spices or rice or ...anything. It was nuts. Macaroni and cheese out of a box, and frozen pizza were his idea of home made. Now, I move back in and I find that the only things he wont eat are beans and pineapple. I'm ecstatic! I can now cook things with peppers and onions that everyone who lives with me will appreciate! Now, back to pizza though...my brother still loves pizza very much, and to be honest so do I. So last week (after having made a recipe that was very pizza tasting) when I asked him what he wanted for dinner this week his reply was "pizza". And so goes my exploration into the most notorious of neo-classsic comfort foods...

This is a recipe I have been playing with for a few months now. When I first read it, I decided that it could not possibly taste good. It probably didn't help that all of the originals are on the Weight Watchers online boards - there were no pictures! I don't know how you guys choose or create recipes, but I like pictures! I know that makes me sound like a third grader but I want to see what the intended outcome is or could be! Sometimes just reading a recipe isn't enough to make it sound appetizing, especially when the recipe is low fat or diet or low calorie. So I finally took the plunge with this one and let me tell you, we loved it! I'll admit that I personally think that the Meatloaf Pizza Pie was more filling, but I have been out voted on all counts! I will definitely make this again, and change it up, next time I will use a ton of vegetables to make it more filling (for me)!

Just a note for WW users: Please always double check your own points values!

Bubble Up Pizza Casserole - 7 points per serving
Serves 8
Special Equipment: 9x13 inch baking dish

1 lb lean ground beef
2 tsp. onion powder or 1 onion, chopped
14 oz. tomato sauce (or spaghetti sauce)
1 can diced tomatoes (drained)
2 tbsp (or more!) minced garlic
1 tbsp pizza seasoning (or any combination of italian seasoning you like)
1/4 tsp ground red pepper
1 oz pepperoni (I use minis/ optional ingrediant)
1 15oz can reduced fat refrigerated biscuits, quartered (or cut into 6ths if you could only find GRANDS)
1 1/2 cups 2% italian three cheese blend (or any cheese you like!)
Veggies- anything you want, remember that some vegetables can add points on!


1. Preheat oven to 350 F.

2. Brown ground beef over medium heat, stirring to crumble. When all of the pink is gone, drain the excess grease. Note: the more crumbly the meat the better it will mix and spread out making for more even servings.

3. Stir in onion powder or onion, tomato sauce, pizza seasoning, garlic and red pepper.

4. Add veggies if any.

5. Add quartered biscuits; stir gently until biscuits are covered with meat mixture.

6. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Sprinkle on your pepperoni.

7. Bake for 25 minutes.

8. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Enjoy!

21. Meatloaf Pizza Pie

I wrote this recipe up as a guest post over at Thoughtful Momma! My friend Rebekah has been eating my cooking (good and bad) for years while giving me thoughtful advice on everything from having babies, to getting married and more! She has even inspired me to try new foods (I used to be pretty picky) and was the first person I ever saw use cast iron!

So go on over to Thoughtful Momma for Meatloaf Pizza Pie, and when you're done give the rest of her blog a read, it is heartfelt and thought inspiring!

20. Indian Spiced Cauliflower and Potatoes

I found this dish here while searching for interesting side dishes for well...anything. Steamed or roasted vegetables gets pretty old after 168 days of dieting. The original is so very much prettier than mine, but mine was really very tasty. Now the points here are a little high for a side dish and normally I'd have aimed lower, but it looked so good, I just couldn't help myself. I love Indian food! Of course as always I made changes, and I paired this with roasted pork tenderloin.

I am going to post the recipe as is for you all to see with parentheses for my changes.

Indian Spiced Cauliflower and Potatoes - 6 points per serving (with my changes)
Serves 4 (I changed it to serve 6)

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets (1 1/4lbs)
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (2lbs)
5 tablespoons vegetable oil (4tbsp)
1/2 teaspoon cumin seeds (didnt have seeds, used ground, upped to 1 1/2 teaspoons)
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped (used two tbsp minced)
2 teaspoons minced fresh jalapeño, including seeds (used 1/2 whole jalapeño seeds and all, minced)
2 teaspoons minced peeled fresh ginger (used 2 teaspoons ground)
1 teaspoon ground cumin (heaping)
1/2 teaspoon ground coriander (1 teaspoon garam masala)
1/4 teaspoon turmeric (1/2 teaspoon)
1/4 teaspoon cayenne
1/2 cup water (1 cup)

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 (I sprayed the pan with cooking spray and lightly drizzled a single tbsp over the vegetables) tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes (If you do not cut the potatoes and cauliflower small enough this will take longer.).

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 (I used 3 here) tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Makes 4 side-dish servings.

It was amazing!

18. Chipotle Lime Flank Steak

Oh no! I do not have a picture for this incredibly flavorful dish to entice you into making it! Don't worry...I will be making it again!

I found this recipe on the WW online boards and it called out to me not only because I had almost all of the ingredients on hand, but because I love chipotle flavors, and we hadn't had steak in a while. I paired this recipe with a whole wheat wrap, 1/4th cup of rice, and saute'd peppers and onions. Amazing! However when I made it I made some tweaks, so I am going to post it with my tweaks and recommendations.

For example, the original calls for 1 lb of steak. I used 1 1/2 lbs and doubled some of the ingredients in the marinade. I doubled the amount of peppers in Adobo. Don't do that, no matter how much you want to, unless you like your food extremely hot! However I do believe that you will find what I post to be quite satisfying... The recipe as I made it with 1/2 the peppers:

Quick side note: Always double check your points values no matter who posts them or how often they are correct. You don't want ruin a good run with someone else's mistake!

Chipotle Lime Flank Steak - 4 points per serving (as long as you do not add extra marinade to your actual serving.)
Serves 6

1 1/2 lb flank steak or skillet steak
4 chipotle chiles canned in Adobo, minced
1/2 c fresh lime juice
1/2 c honey
1 cup chopped cilantro (not packed)
3 Tablespoons dijon mustard
2 Tablespoons oil
2 Tablespoons minced garlic
1 1/2 tsp ground cumin
1/2 tsp ground allspice (I did not have any allspice left! I used a dash of cinnamon and a dash of nutmeg)
salt and freshly ground black pepper

Combine all ingredients for marinade. Marinate flank steak in the refrigerator 8 hours or overnight (I only had 3 hours and it was still fantastic, this is a no worries recipe!). Remove steak from marinade, reserve marinade. Grill or broil to desired degree of doneness. *If you are going to cut your steak into strips, do it now rather than before putting it into the marinade. Trust me, its easier to fish it out of the marinade this way.

If desired bring marinade to a boil. Boil until slightly reduced and thickened. Serve sauce over thinly sliced steak, and enjoy!

17. "White" Chicken Chili

So after going through all of the white chicken chili recipes on weightwatchers.com and not really being satisfied with any of them I decided to just create my own. Now this is probably not traditional white chicken chili but it was so so good! This was rich and hearty and just spicy enough to tingle your nose for only 7 points a serving! You will notice that some of the ingredients are doubles, that is because you are going to use them twice and I don't want to be confusing!

"White" Chicken Chili - 7 points per serving
Serves 6 (1 cup each)

16 oz Chicken breast, skinless, boneless, raw
15 oz canned great Northern beans, drained and rinced
2 medium onion(s)
1 Tbsp vegetable oil
30 oz Del Monte Diced Tomatoes With Jalapenos, drained
1 tsp garlic powder
1 tsp black pepper
1 tsp black pepper
1 1/2 Tbsp minced garlic
1 1/2 tsp Oregano leaves
1 1/2 tsp Oregano leaves (again)
2 tsp Ground cumin
1 tsp ground red pepper
1 1/2 tsp sea salt
2 cup(s) Weight Watchers Reduced Fat Shredded Mexican-Style Cheese
14.5 oz fat-free chicken broth
1 cup frozen corn kernels
4 oz Diced Green Chilies

1. Set a frying pan or skillet to medium low heat. Once the pan is hot add your chicken. Sprinkle with 1 tsp black pepper, 1 tsp garlic powder, and 1 1/2 tsp oregano leaves. Flip your chicken and let it get a nice sear, wait and do the second side, then finish pan frying in any way you like. When the chicken is done remove it from the pan, set it aside and let it cool. (I actually put mine in the fridge over night and made the chili the next day.)

2. Add vegetable oil to a large skillet or pot on medium low. Slice both onions thinly and add to heated pan. Add salt, pepper and minced garlic. Saute until the onions become a golden color.

3. Dice your cooked chicken into small cubes and add to pot. Add tomatoes, green chilis, beans, corn, chicken broth and the rest of your spices to the pot. Stir thoroughly.

5. Cover and simmer for 30 - 45 minutes until just before desired thickness.

6. Turn the stove off and add 2 cups of mexican cheese to the pot. Stir and serve immediately.

Enjoy! Perfect for a cold winter night!

16. Barbie Cups

Another one from the WW online message boards! I loved this one. It was so simple and tasty, and fast. I served it with a side of steamed corn.

Barbie Cups - 6 points per serving
Serves 8
Special Equipment: Muffin or Cupcake Pan

1 lb ground turkey
1 cup BBQ sauce
1 cup fat free shredded cheddar cheese
1 can low fat refrigerated biscuits
Pam Spray

Preheat oven based on directions of biscuit can.
Brown ground turkey and drain.
Mix in BBQ sauce.
Spray muffin tins with Pam.
Smash each biscuit (I used a cutting board and just pressed them flat with my palm) and fit into muffin pans.
Spoon meat mixture into biscuits. Sprinkle with cheese.
Bake as directed on biscuit cans.

Enjoy!

15. BBQ Meatballs

This recipe is also inspired by the WW message boards. I tweaked it a bit. It was originally an appetizer recipe with 2 meat balls per serving, but since my house loves meatballs so much I turned it into a main dish.

These were incredibly tasty and since I doubled the recipe (we had guests over) we had leftovers for lunches. These are great no matter what you serve them with and only 6 points for 10 meatballs. It is a nice serving size for any hungry girl or guy!

BBQ Meatballs - 6 points per serving
Serves 10 -11

3lbs lean ground turkey
1 large onion finely chopped
1/4th cups parsley chopped
2 tsp dried oregano
1 tsp black pepper
1 1/2 tsp beef bouillon
2 medium cloves garlic chopped
2 cups uncooked quick oats
2 1/2 cups of your favorite BBQ Sauce
4 medium egg whites

Preheat oven to 350ºF.

Combine all ingredients, except barbecue sauce, in a large-size bowl; mix well.

Coat a baking sheet with cooking spray. Shape meatball mixture into 112 (I know that sounds like so much, it took about 15 minutes) 1-inch balls; place on baking sheet.

Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.

Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Enjoy!

11. Chicken Tikka Masala "light"

Alrighty, another rockin' recipe! I got the frames for this one from the Halloween issue of Good Housekeeping. My mother makes this, in its full fatty goodness and I love it so much! It has to be one of my favorite dishes, but I'm sure with its full fat yogurt, and heavy whipping cream it makes a HUGE calorie bomb. Needless to say I was really excited to find this. I do not think it rises above its namesake, but dang it was so good! I did not add the extra salt. The only thing that I believe I will do differently next time is add some garam masala to the dish for an extra flavor punch. This one is a keeper! I served it with oven warmed whole wheat naan.

Chicken Tikka Masala - 8 points per serving
Makes 8 servings

27oz chicken breast
2 cups uncooked brown rice
2 tbsp vegetable oil
1 medium onion diced
3 tsp ground ginger
2 cloves minced garlic
4 tbsp red curry paste
28-30oz diced tomatoes
3/4 cup fresh cilantro, 1/4 cup for garnish, chopped (I didnt have any fresh so I used 1/4th of a cup dried)
1 cup light cream
2tbsp vegetable oil
1/4 tsp ground black pepper

Prepare rice as label directs.

Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion and cook 6 minutes, stirring frequently. Add ginger, garlic, and curry paste; cook 3 minutes longer.

Add chicken, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper and cook 2 minutes or until no longer pink on the outside, stirring occasionally. Add tomato; cover and cook 5 minutes longer or until chicken just loses its pink color throughout.

Uncover and stir in half-and-half and cilantro. Stir and recover. Simmer on low for 5 more minutes. Spoon rice into 8 shallow bowls; top with chicken mixture and garnish with chopped cilantro.

10. Beef and Potato Nacho Casserole

I found this on the WW website, through the forums, and I haven't been able to track down the original. This was AMAZING. It had great flavor, a tiny bite, but not too much for kids, and makes 8 good sized servings! This is a winner! I have no leftovers! I am not posting the original because I tweaked it a bunch. Originally there was sugar, and onions, and no tomatoes, and no shredded cheese on top! I added those, and it brought the points per serving from 5 to just 6. We will live (with happy bellies!)!

Beef and Potato Nacho Casserole - 6 points per serving.
Makes 8 servings

16 oz 95% lean/5% fat raw ground beef
2 Tbsp Ortega Taco seasoning
8 oz canned tomato sauce
4 oz canned green chili peppers
16 oz canned kidney beans
11 oz canned condensed cheese soup
1/2 cup(s) fat-free skim milk
1 tsp Heinz Worcestershire Sauce
1 tsp paprika
32 oz frozen potatoes o'brien, thawed ( I just used southern style chopped frozen potatoes)
11 oz canned diced tomatoes, drained
1/2 cup(s) Kraft Shredded Three-cheese
1 pound(s) frozen pepper strips, thawed

In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute. Add pepper strips, simmer for 1 more minute.
Spread into a greased 13-in. x 9-in. baking dish. Top with (in this order) beans, tomatoes, green chilies and potatoes.
In large bowl, combine the soup, milk, and Worcestershire sauce, pour over potatoes. Sprinkle with paprika.
Cover and bake at 350° for 1 hour.
Uncover, add 1/2 cup shredded cheese to top and bake for 15 minutes or until lightly browned.
Let stand for 10 minutes before cutting into squares.

9. Gnocchi Florentine

I took this recipe from the September-October issue of Weight Watchers Magazine.

I did not think I was going to like this. I do not like cooked spinach, and I had never eaten gnocchi before. I have to say I am incredibly impressed, I loved it. It was incredibly flavorful! It was also visibly pleasing with the greens and reds and the gnocchi looking so plump. I omitted the onions even though I like them because my room mate is sick and hates them, but I'm sure it would have been even better with!

Gnocchi Florentine - 7 pts per serving
Makes 4 servings (1 cups each w/ 1 tsp Parmesan)

1 17oz package fresh whole wheat gnocchi
1 onion chopped
3 garlic cloves, chopped
1 tsp dried Italian seasoning
1/2 lb extra lean ground beef (5% fat or less)
1 2/3 cups fat free marinara sauce
1 10oz package frozen chopped spinach, thawed and squeezed dry
1 tsp black pepper
4 tsp grated Parmesan cheese

1. Cook the gnocchi according to the package directions.
2. Spray a large nonstick skillet with nonstick spray and set over med-high heat. Add the onion, garlic and seasoning. Cook stirring occasionally until the onion is slightly softened, about 3 minutes. Add the beef and brown, breaking it apart with a wooden spoon for about 2 minutes, Stir in the marinara sauce, spinach and pepper and bring just to a boil. Reduce the heat, cover and simmer until heated through, about 2 minutes, stirring once halfway through the cooking time.
3. Drain the gnocchi, reserving 1/2 cup of the cooking liquid. Add the gnocchi and the reserved liquid to the spinach mixture stirring until blended. Cook uncovered until the gnocchi absorbs some of the sauce, about 2 minutes.

Serve sprinkled with the Parmesan.

7. Home Made Burgers

After this long, and regretful week (my grandfather passed very suddenly) of family get-togethers and trying so keep my self control I thought I deserved some comfort food. However, since I spent the week eating bad comfort food, I thought I'd try something a little better for me...

These are wonderful! They are moist and flavorful, and only 3 points per burger, or 4 points with a slice of yellow American cheese which is how they are pictured here. Serve on a whole wheat bun with all of the trimmings!

Home Made Burgers - 3 points per serving or 4 points with cheese.
Makes 12 burgers

2lbs 95% lean ground beef
6 oz cornbread stuffing, dry mix
2 egg whites
1/3 cup tomato ketchup
2 tbsp Worcestershire sauce
2 tbsp BBQ Seasoning, dry
Salt and pepper to taste

Mix everything together in a large mixing bowl until well blended.
Shape into 12 even sized hamburger patties.
Cook over medium heat until the burger is cooked as well as you want.
Now you can add your slice of cheese (remember to add a point!).

Enjoy!

6. Crock Pot Chicken Curry

I love curry! Normally when I make this, I do it in a large pan or pot on the stove and in the last 15 minutes of simmering I add a 12oz can of coconut milk. The coconut milk adds a savory sweetness and thickens the curry up nicely. I didn't want to pack the points on so I used a coconut curry flavored chicken broth instead. If you use the 12oz can of coconut milk it will add 2pts per serving. This recipe serves 12 (good sized servings) so its great for lunches too!

Crock Pot Chicken Curry - 4 points per serving
Serves 12
Special Equipment: Crock Pot

4 whole uncooked boneless skinless chicken breasts, cut into chunks
2 1/2 cups frozen pepper strips
28oz can diced tomatoes
2 cups diced onion
2 cups chopped fresh cilantro
1 cup rasins
4 cups chicken broth
1 tbsp minced garlic
2 tbsp curry powder
2 tbsp ground tumeric
1/2 tbsp ground cloves
1 tsp ground cumin
1 tbsp ground red pepper

Place all ingredients into crock pot, stir and put the lid on. Turn crock pot on low, and let cook for 6-8 hours. Serve over rice.

5. Chinese Pineapple Chicken

I didn't get a picture of this tonight until after the horde had started devouring it! It still looks yummy! This is another one I took from my week one Weight Watchers book. I made a mistake! I thought that I followed the directions to serve 6, but a re-read after dinner alerted me to the fact that it was to serve 4! Oh no! We will live, but there is a lesson in this! Pay attention to the directions! My 3rd grade math teacher would be twitching at me right now...

Chinese Pineapple Chicken - 5 points per serving
Serves 4/serves 6@ 4 points per serving

cooking spray
4 medium scallions, chopped
1 tbsp ginger root, fresh, chopped
2 tbsp minced garlic
1 pound uncooked boneless skinless chicken breast, cut into 1 inch cubes
2 cups canned pineapple tidbits, packed in juice
1/4 cup black bean sauce
2 cups cooked brown rice, kept warm (regular or instant)

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often, about 5 minutes.

Add pineapple (with its juice) and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes (again, I let it go ten, stirring occasionally) more.

Serve over rice.

4. Mexican Meatloaf

I got this recipe right out of my Weight Watchers BOOK 1: Food Plan Basics. It was really very tasty, but the next time I make it I will probably omit the onion or dice it much, much smaller. I made a little extra because Ashley was eating with us, so mine came out to 7 servings, but was still a cool 3 points per serving. I am posting the original here.

Mexican Meatloaf - 3 Points per serving
6 servings
Special Equipment: Broiler pan or something similar.

cooking spray
1/2 pound(s) raw extra lean ground beef
1/2 pound(s) lean ground turkey, breast
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion, chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce

Instructions
Preheat oven to 375°F. Coat a broiler pan with cooking spray.

In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.

Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes (it looked like it needed more time so I gave it ten minutes here) more. Slice into 6 pieces and serve.

3. Southwest Baked Ziti

This recipe was taken from Recipe Goldmine. We loved it, and so I am re-posting it here for all to enjoy! I loved this even though I honestly abhor ricotta cheese. I would eat this again and again! I am posting it in its original form which added up to 5 points a serving, but we added some points and bulk (most of us over here have over 30 points a day right now, and I have 44!) by using another 4 oz of pasta, and upping the cheese and sauce a little. Molly used whole wheat rotini instead of ziti, and it was great! Ours came out to 8 points for a 6th of the pan, which you can see from the picture was very satisfying!

Southwest Baked Ziti - 5 points per serving
Serves 6
Special Equipment: Casserole Dish or baking pan.

8 ounces ziti pasta, uncooked
8 ounces tomato sauce, salt free or regular
8 ounces salsa, hot or mild
3/4 cup fat-free ricotta cheese
1 cup fat-free mozzarella cheese
11 ounces canned corn, drained
4 ounces green chile peppers, drained, chopped
1 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons fat-free parmesan cheese, grated

Cook pasta according to package directions, using the shorter amount of cooking time given. Drain.

Heat oven to 375 degrees F. Lightly oil an 8-inch square baking pan or spray with nonstick cooking spray.

Combine tomato sauce and salsa in a small bowl.

In a large bowl, combine the ricotta cheese with half of the mozzarella cheese. Stir in half the sauce, along with the corn, chiles, oregano, and pepper. Add the cooked ziti and mix well. Spoon into prepared casserole. Spread remaining sauce over top of casserole, then sprinkle with remaining mozzarella cheese and then Parmesan cheese. Cover and bake 20 minutes. Uncover and continue to bake 15 more minutes.