Bubble Up Enchiladas

Ingredients:
- 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

Directions:
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

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.

French Country Skillet Chicken

4 4oz. skinless/boneless chicken breasts
2 T. olive oil
½ cup white wine
½ cup water
Knorr Vegtable Soup Mix
1 t. tarragon (optional)
1 t. salt and pepper
½ cup fat free or light sour cream
1 medium yellow onion chopped (optional)
1 package of slice mushrooms (optional)

Heat oil in skillet on medium heat. Season chicken with salt and pepper, cook until light brown. Remove chicken from skillet and set aside, stir in vegetable soup mix, wine, water, and optional tarragon. Return chicken, cover and simmer on low for 15-20 minutes. Cook mushrooms and onions in a separate pan. Remove chicken from the sauce and whisk in sour cream, then add mushrooms and onions. Serve chicken with sauce on top
I usually serve this on top of brown rice and then with a side vegetable! Of course you will have to add points for the rice.

**If you would like to use this recipe, but you aren’t in the mood for chicken then just change the ½ cup white wine to a ½ cup red or sherry wine and the meat for pork tenderloin.

4 servings
5 points per serving

Stuffed Bell Peppers

Make 5 stuffed peppers
3 points per stuffed pepper

5 green bell peppers, cleaned with top cut off and seeded. (you may have to cut off bottom in order for them to sit on the pan when you bake them)
1/2 lb. ground lean ground
1/2 onion, chopped
1 tablespoon of minced garlic
1 package of mushrooms; chopped or slices
1/2 package of fresh spinach
14.5 oz. can rotel, drained
1 cup cooked brown rice
15 oz. can tomato sauce (3 tablespoons added to mixture; rest of the can used to top your pepper as your desire)

Take bell peppers and place on the grill to give them a little color and cook them. About 15 minutes on the grill. While those are on the grill, in a deep pan saute onions, garlic and ground beef until the beef is browned. Add mushrooms, spinach, drained rotel and cooked rice. Cook until spinach and mushrooms are soft. Add in 3 tablespoons of tomato sauce to mixture and stir in. Remove from heat.

Place the peppers on a baking sheet and stuff each pepper with the mixture. You can sprinkle with parm cheese if you wish! Bake the peppers on 350 for 10-15 minutes. Remove from the oven and serve. Top with as much of the remaining tomato sauce.

Good sides for this meal are: Salad, fruit salad and bread!

King Ranch Casserole

1 rotisserie chicken, peel chicken off and cut in chunks (or use 2 cans of chicken)
1 bag Fat Free cheddar cheese
1 can Healthy Request 98% Fat Free Cream of Chicken
1 can Healthy Request 98% Fat Free Cream of Mushroom
1 can Rotel
1 tsp chili powder
1 bag corn tortillas (usually only use 12—18 tortillas)

In a bowl mix the Cream of Chicken, Cream of Mushroom, Rotel, chili powder and chicken pieces. Then in a 9x13 pan, spray with PAM, put a bottom layer of corn tortillas (tear them up and it’ll fit better), then a layer of the mixture, then cheese, then do one more layer of everything. Top with more corn tortillas and some cheese sprinkled on top. Bake for 40 minutes at 350 degrees.

Serves 6, 5 points per serving

Baked Ziti

½ - ¾ box penne noodles; cooked
½ lb lean hamburger (can substitute ground turkey)
28 oz can – crushed tomatoes
Thyme
Basil
Oregano
½ c. reduced fat mozzarella cheese shredded

Preheat oven to 350 degrees. Boil the noodles in a pot and set aside. Brown the meat in a pan then add seasonings (to taste), tomatoes and heat it up. Spray 9x13 with Pam. Layer pan with sauce on the bottom. Then a layer of noodles then sauce then noodles. Sprinkle top with the 1/2 cup of cheese. Bake in the oven on 350 for 30 minutes.

5pts/serving. Serves 4-6.

Taco Mac

1 lb. lean ground beef
1 lg. onion, chopped
1 pkg. taco seasoning
2 1/2 cups water (or beef broth)
2 15 oz. cans diced tomatoes
1 15 oz. can corn, drained
1 15 oz. can pinto beans, drained
1 cup uncooked pasta

Brown ground beef, onion and taco seasoning. Drain. Add rest of ingredients. Heat to a boil. Reduce heat and simmer uncovered for 8-10 minutes. Makes 10 cups. Serving size=1 cup, 3 points per serving.

Chicken with Cream Cheese Sauce

3 chicken breasts, cut into strips or chunks
Salt and Pepper
1 tablespoon olive oil
3 cloves garlic, minced
red pepper flakes (optional)
1/4 cup white wine
114 oz can of chicken broth
4 oz light cream cheese
2 tablespoons flour

Instructions

Season chicken with salt and pepper. Heat olive oil in a large saute pan over medium heat, add the chicken to the pan. Brown chicken on both sides. Add the red pepper flakes and garlic to the pan and stir until fragrant, about 1 minute. Add white wine to deglaze the pan, scraping up all of the brown bits on the bottom. Add 1 1/2 cups of chicken broth. Bring to a boil and simmer 10-15 minutes, or until the chicken is cooked through and chicken broth has reduced. Remove chicken and set aside, keep warm. Mix flour with remaining broth and add to pan; mix. Add cream cheese, mix until thick and bubbly. Return chicken to the pan and coat with sauce.


Special Notes
I like to serve this over pasta so make sure to add points for that! :)

4 servings/ 7 points per serving