Makes 6 servings
Ingredients:
FILLING:
2 cups chunked cooked chicken breast (skinless/boneless) approx. 6 or 7 oz.1 can (10 3/4 oz) condensed cream of chicken with herbs soup
1 regular size can of Veg-all or 1-10 oz pkg. frozen mixed vegetables, thawed
1/2 cup of skim or 1% milk
1 box of refrigerated (15 oz) ready-to-use pie crusts. Just use 1 crust.
Heat oven to 425 degrees F. Mix FILLING ingredients in a medium bowl. Open one of the crust packages that comes in the box. Unfold and slice down the middle. Using 1/2 of the cut crust, line a 9" pie plate (you will have to make a few cuts to get the crust in the pan just right. This keeps from using both pie crusts, thus adding more points to the recipe); add FILLING. Using the other 1/2 of the crust, arrange it on top of the pie,making more cuts to get it completely covered. You will not have a very attractive pie, but the taste and low-points is what counts in this tasty recipe. Bake 25 to 30 minutes until pastry is golden and filling is hot.
POINTS: 5
Monday, November 9, 2009
Sunday, November 8, 2009
Slow Cooker Lasagna
1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Instructions
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Notes
To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.
Serves 6
8 WW points per serving
1 small onion(s), chopped
1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Instructions
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Notes
To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.
Serves 6
8 WW points per serving
Saturday, November 7, 2009
Baked Potato Soup
1 bulb(s) garlic clove(s), large, 1/4-inch-slice cut off top
3 pound(s) potato(es), rinsed, pierced with a fork (about 6 large baking potatoes)
6 slice(s) uncooked turkey bacon
4 cup(s) reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese
6 Tbsp scallion(s), sliced
Instructions
Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.
Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.
5 ww points
3 pound(s) potato(es), rinsed, pierced with a fork (about 6 large baking potatoes)
6 slice(s) uncooked turkey bacon
4 cup(s) reduced-sodium chicken broth
1 1/2 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
6 Tbsp reduced-fat sour cream
6 Tbsp low-fat shredded cheddar cheese
6 Tbsp scallion(s), sliced
Instructions
Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.)
Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle.
Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon.
Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes.
Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.
5 ww points
Friday, November 6, 2009
Sticky Buns (yes this is WW)
1/4 cup fat-free caramel-flavored sundae syrup
Cooking Spray
1 (8oz) can refrigerated reduced-fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon Preheat oven to 375° F.
Spoon 1 1/2 tsp syrup into each of 8 muffin cups coated with cooking spray; set aside.
Unroll crescent roll dough, and separate into rectangles. Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough
Beginning at 1 long edge, roll up jelly-roll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.
Bake at 375° F. for 14 minutes. Run a knife around edges of cups; invert onto a platter. Yields 8 servings. WW Points: 4 pt.
Cooking Spray
1 (8oz) can refrigerated reduced-fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon Preheat oven to 375° F.
Spoon 1 1/2 tsp syrup into each of 8 muffin cups coated with cooking spray; set aside.
Unroll crescent roll dough, and separate into rectangles. Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough
Beginning at 1 long edge, roll up jelly-roll fashion. Pinch ends of dough to seal. Cut each roll into 6 slices. Place 3 slices, cut sides down, in prepared muffin cups.
Bake at 375° F. for 14 minutes. Run a knife around edges of cups; invert onto a platter. Yields 8 servings. WW Points: 4 pt.
Thursday, November 5, 2009
Crock Pot Mexican Rice Casserole
1 lb. extra lean ground beef
1 medium onion, chopped
1 large green pepper, chopped
16 oz. can kidney beans, rinsed and drained
14 1/2 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/4 c. water
1 pkg. taco seasoning
1 T. chili powder
1 c. instant rice, uncooked
1 c. fat free shredded Cheddar cheese
Brown ground beef and onions in a nonstick skillet. Combine all ingredients in slow cooker except rice and cheese.
Cook on low for 8 hours.
Stir in rice; cover and cook until rice is tender. Sprinkle with cheese; cover and cook until cheese is melted.
Yield:8 servings. Nutrition info per serving: 239 calories, 2.5 g. fat, 4.5 g. fiber. (4 WW PPS)
1 medium onion, chopped
1 large green pepper, chopped
16 oz. can kidney beans, rinsed and drained
14 1/2 oz. can diced tomatoes, undrained
8 oz. can tomato sauce
1/4 c. water
1 pkg. taco seasoning
1 T. chili powder
1 c. instant rice, uncooked
1 c. fat free shredded Cheddar cheese
Brown ground beef and onions in a nonstick skillet. Combine all ingredients in slow cooker except rice and cheese.
Cook on low for 8 hours.
Stir in rice; cover and cook until rice is tender. Sprinkle with cheese; cover and cook until cheese is melted.
Yield:8 servings. Nutrition info per serving: 239 calories, 2.5 g. fat, 4.5 g. fiber. (4 WW PPS)
Wednesday, November 4, 2009
Crock Pot Chili Mac
16 ounces extra lean ground turkey or beef
1 cup chopped onion
2 cups (one 16 ounce can) tomatoes, coarsely chopped and undrained
1 (10 3/4 ounce) can Healthy Request Tomato Soup
1 cup reduced-sodium tomato juice
2 teaspoons chili seasoning
6 ounces (one 8 ounce can) red kidney beans, rinsed and drained
1 cup elbow macaroni In a large skillet sprayed with olive oil flavored cooking spray, brown meat.
Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning. Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine.
Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 6 (1 full cup)
WW Points: 4 pt.
1 cup chopped onion
2 cups (one 16 ounce can) tomatoes, coarsely chopped and undrained
1 (10 3/4 ounce) can Healthy Request Tomato Soup
1 cup reduced-sodium tomato juice
2 teaspoons chili seasoning
6 ounces (one 8 ounce can) red kidney beans, rinsed and drained
1 cup elbow macaroni In a large skillet sprayed with olive oil flavored cooking spray, brown meat.
Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning. Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine.
Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Serves 6 (1 full cup)
WW Points: 4 pt.
Starting today:
I am going to start posting a recipe of the day on this blog (I hope). Several of my friends are trying different weight loss programs, weight watchers, counting calories, etc. So to help everyone out who is either struggling with weight loss or just wants to eat a little healthier, I am going to try my best to post some good recipes!
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