Tuesday, January 24, 2012

Chicken Enchilada Soup

3 cans chicken broth
1 1/4 c. chopped celery
1/2 c. diced onion
1 can (8oz) enchilada sauce
1 can (15oz) pure pumpkin
10 oz. cooked and chopped (or shredded) chicken breast
1 c. frozen Mexi-corn (the one with peppers, black beans and onions)
Dash of hot sauce
Pickled jalapeno peppers to taste (optional)

In large pot, cook the onions and celery in the broth approx. 5 minutes until tender. Stir in the enchilada sauce and pumpkin, and once it comes to a boil, then add the remainder of ingredients.
Cook for an additional 3-5 minutes until well heated and serve.

1 cup of soup is 2 points plus.

NOTE: If you can't find the frozen mexi-corn then just buy a can (11oz) mexi-corn. It's works just the same. Also, I usually buy a roasted chicken from the store and then use the chicken from it.

Monday, January 23, 2012

Bubble Up Enchiladas

- 1 pound lean ground turkey
- 1 (10 ounce) can enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1 can reduced fat refrigerator biscuits
- 1 1/2 cups shredded low fat Mexican Cheese

1. Preheat oven to 350 degrees.
2. Brown turkey in a large skillet and drain if needed.
3. Add the can of enchilada sauce and can of tomato sauce and stir to combine.
4. Cut the refrigerated biscuits into fourths and stir them in the meat mixture.
5. Spray a casserole dish with cooking spray and add the mixture evenly. Bake for 25 minutes. Remove from the oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Yields 6 servings. WW P+: 8 per serving

Monday, June 28, 2010

Creamy Mexican Dip

1 cup - plain fat-free yogurt, Greek-variety recommended
1/2 cup - salsa, hot chipotle variety suggested
3/4 cup - avocado, diced
1/3 cup - cilantro, fresh, chopped
1/4 cup - red onion(s), chopped
1/2 tsp - ground cumin
1/2 tsp - table salt, or more to taste

1/4 cup - avocado, diced
1 Tbsp - cilantro, fresh, chopped
1 Tbsp - red onion, chopped

In a medium bowl, stir together yogurt and salsa until blended; stir in remaining ingredients except garnishes. Cover and refrigerate up to 1 day.

When ready to serve, transfer to a serving bowl and sprinkle with garnishes.
1 point for 1/4 cup.

Tuesday, May 18, 2010

Blueberry Coffee Cake

1 - blueberry muffin mix (with can of blueberries) - reduced fat mix if you can find it
½ c. unsweetened applesauce
½ c. skim milk
2 T. reduced calorie margarine - melted
1 egg (use egg beaters)
1 tsp. vanilla

Drain the can of blueberries. In a bowl combine the blueberry muffin mix, applesauce, milk, 2 T. melted margarine, egg, vanilla and mix with hand held mixer. Fold in blueberries.

Pour into 8x8 baking pan that has been sprayed with non stick spray.

TOPPING: (optional)
3 T. flour
2 T. sugar
1 T. reduced calorie margarine - softened
½ tsp. cinnamon
Mix together and sprinkle on top of the above mixture.

Bake 350 for 45 minutes
1/12 is 3 points.

Chicken Packets

1 can corn drained
1 can black beans drained
1.5 cups hot salsa

Mix that together in a bowl.

Cut 4 pieces of foil to put the chicken breasts on and spray with Pam.
Put chicken breasts on foil. Season with garlic powder, cayenne, onion powder, and lawry's. Divided the 'bean/corn/salsa' mixture over the 4 chicken breasts. Fold and close packets and put on a baking sheet. Bake at 450 for 18-20 mins. My oven takes longer then 20 minutes. I usually have to cook mine 15 more minutes.

Serving with Uncle Ben's 90 second spanish rice. You'll need to calc points for the rice. I think its 1/2c for 2 pts.

Monday, January 25, 2010

Breakfast Pizza


1 cup mushrooms
1 cup green pepper, chopped
1 cup cooked onions
1 cup cooked spinach (reduce a 9oz bag of spinach)
16 oz Egg Beaters Southwestern, Refrigerated
8 oz Jennie-O Turkey Store Turkey breakfast sausage links
1 1/2 cups Kraft Fat-free shredded mozarella cheese
2 serving(s) Joseph's Lavash Bread (or reduced fat crossiant rolls, 2 tubes per pizza)


Preheat the oven to 350 degrees. Spray a medium sized baking sheet with pam and then place the one lavash bread on the pan. (If using crescent rolls, then lay those out and spread them over the pan forming a crust. Then bake the crust for about 8 min before adding toppings). Set aside. In a medium pan sautee bell pepper, onion and mushrooms, and spinach and cook until tender. In a separate pan cook the turkey sausage until browned. Drain the turkey sausage, and use the pan to cook the egg beaters.
Take the pan with the lavash bread and place the eggs on top of it. Then layer the sausage and then vegetable mixture. Top the pizza with the fat free cheese. Place the pizza in the oven and cook for 10 minutes or until cooked to your perfection. Cut into 8 pieces and enjoy!

8 Servings/ 3pts per serving

Thursday, December 3, 2009

Reindeer Poops (aka Crackle Spice Drops)

These delicious cookies are moist and tender with a hint of spice - great for a snack or holiday party. MADE AND APPROVED!!! (Oh, and renamed - formerly know as "Crackle Spice Drops" - Reindeer Poops is waaayyy better.)


1/2 cup(s) Brummel & Brown
1/2 cup(s) Brown Sugar Blend
3 tbsp All Whites (Egg whites)
1 Tbsp vanilla extract
2 cup(s) all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1 Tbsp pumpkin pie spice
1/4 cup(s) powdered sugar

Preheat oven to 375°F.

In a mixing bowl, on medium speed, beat margarine with brown sugar until creamy. Add egg and vanilla extract; beat until light and fluffy. Stir in flour, baking soda, salt and spice.

Use a tablespoon measure "thing" filled flat to top with dough, take out, and make a bit round. Roll dough into powdered sugar to coat. Place onto sprayed baking sheet. Bake 10 mins.

Makes 24 servings. 1 point per serving.