Mexican Dip NOT A WW recipe

In the spirit of this week being superbowl week. I thought I would post this recipe... I really need to start putting some pictures on here... But for now, the recipes will have to do:

1 package cream cheese
1 pound hamburger browned and drained
1 can chili with beans
1 can refried beans
1 medium onion chopped
1 large jar of salsa
1 bag of mexican blend cheese

Spread Cream cheese in the bottom of a glass casserole dish. In a large saucepan, mix together the cooked hamburger meat, chili with beans and refried beans until it bubbles... Pour this mixture over the cream cheese. Then put the onions on top of that. Spread salsa over the onions and top with cheese. Place in 350 degree oven for 30 minutes or until the cheese is bubbling. Serve with tortilla chips..

Apple Cake
POINTS: 3
INSTRUCTIONS
1 spray(s) cooking spray
2 large egg(s)
1/2 cup(s) sugar
1/4 cup(s) fat-free skim milk
2 Tbsp light butter, melted
1 Tbsp vanilla extract
1 cup(s) white self-rising flour, sifted
1 1/2 Tbsp cornstarch
1 large apple(s), green, peeled, cored and thinly sliced
1 tsp ground cinnamon1 tsp sugar

Preheat oven to 400ºF. Coat an 8-inch round cake pan with cooking spray.Beat eggs and 1/2 cup of sugar in a large bowl with an electric mixer until light and fluffy. Stir in milk, melted butter and vanilla extract.Combine flour and cornstarch and fold into the cake batter. Pour mixture into prepared pan.Layer apple slices in a circular pattern on top of cake. Combine cinnamon and sugar in a cup and sprinkle over apples. Bake for about 30 to 35 minutes or until a knife or metal skewer comes out clean when inserted. Cut into 8 pieces and serve.

Frozen Strawberry Layer Cake

Frozen Strawberry Layer Cake
POINTS: 3
INSTRUCTIONS
1 1/2 pound(s) strawberries, hulled and sliced (about 6 cups)
1/2 cup(s) sugar
2 Tbsp fresh lemon juice
1/2 tsp table salt
12 oz store bought angel food cake, cut into 1/4-inch slices
4 cup(s) fat-free vanilla frozen yogurt

To make strawberry sauce, combine strawberries, sugar, lemon juice and salt in a saucepan, stirring over medium heat until the sugar melts and the liquid comes to a simmer. Simmer 15 minutes. Use the back of a wooden spoon to mash about half the berries against the side of the pan. Cool to room temperature and use immediately or refrigerate, covered, up to 2 days. Spoon the frozen yogurt into a large bowl and mash it with the back of a wooden spoon until soft and spreadable. Line the bottom of a 9-inch round springform pan with one third of the cake slices, cutting any slices to fit the shape of the pan. Top with half the frozen yogurt, spreading it to the sides. Spread 2/3 cup strawberry sauce over the frozen yogurt, then top with half the remaining cake slices, again cutting any to fit. Spread the remainder of the frozen yogurt over the cake, top with 2/3 cup strawberry sauce, and finally seal the top with the remaining cake slices. Cover with plastic wrap and freeze at least 6 hours or up to 3 days. Let the cake stand at room temperature 10 minutes before unmolding. Slice into 12 pieces and serve. Yields 1 piece per serving.

General Tsao's Chicken

General Tsao's Chicken
POINTS: 6
INSTRUCTIONS
3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp low-sodium soy sauce
1 Tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium scallion(s), chopped
2 medium garlic clove(s), minced
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 cup(s) cooked white rice, kept hot

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Chcken Fried Rice (WW)

Chicken Fried Rice
POINTS: 3
INSTRUCTIONS
2 spray(s) cooking spray
4 large egg white(s)
1/2 cup(s) scallion(s), chopped, green and white parts
2 medium garlic clove(s), minced
12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
1/2 cup(s) carrot(s), diced
2 cup(s) cooked brown rice, regular or instant, kept hot
1/2 cup(s) frozen green peas, thawed
3 Tbsp low-sodium soy sauce

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.

Philly Cheese Steaks (WW)

1 spray Olive Oil cooking spray
1 medium onion, thinly sliced
1 pound raw, lean flank steak cut into 8 inch strips
2 tsp Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
4 reduced calorie hot dog buns
1/3 cup low fat shredded cheddar cheese

Preheat oven to 350 degrees

Coat a large nonstick skillet with olive oil and place over med-high heat. Once heated, add onion and saute until tender and golden. Remove onions and set aside. Add steak to skillet and cook until brown on both sides about 2 minutes. Add Worcestershire sauce, salt and pepper and cook until the liquid is absorbed.

Divide steak between the 4 buns, top evenly with onion and cheese. Wrap in foil and place in oven until the cheese melts (5-7 minutes)

1 sandwich per serving
8 points per sandwich

Chocolate Muffins

3 Cups Kelloggs Extra Fiber All Bran Cereal
2 1/2 cups water
1 1/2 tsp baking powder
1 box Betty Crocker Brownie Mix

Soak cereal in water for about 5 - 15 min.

Add baking powder and brownie mix. Stir until blended.

Do not add any more moisture. Fill muffin cups about 1/2 full.

Bake 350 degrees 20 min. Makes 30 med. size muffins at 1 point each.