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!

Corn Cake

1/2 cup uncooked cornmeal
3/4 tsp. salt
1 tsp. sugar
2 tsp. baking powder
1 pound frozen corn kernels
1/2 cup skim milk
1 tbsp. light butter
1 tbsp. oliver oil
1 medium onion
3/4 cup eggbeaters
4 oz. shredded part skim mozzarella cheese

Heat oven to 400 degrees. In a pan melt the butter and heat the oil. Add onions and cook until soft, about 10 minutes. In a large bowl mix cornmeal, salt, sugar, baking powder and set aside. In a food processor or blender puree 1/2 the corrn and milk, then add the eggbeaters. Then combine cheese, onions and dry mixture in the large bowl. Add the puree mixture to the large bowl and the rest of the corn kernels and mix all ingredients together. Pour into a 9x13 baking oan that is greased and bake for 30 minutes.

12 servings
2 points per serving

Baked Potato Skins with Creamy Spinach and Turkey Bacon

3 medium potatoes; baked and sliced in half (cooled)
1 spray cooking spray
20 oz. chopped frozen spinach, thawed and squeezed dry
4 oz. light cream cheese (room temp)
1/4 tsp. salt
1/4 tsp. pepper
3 slices of turkey bacon (cooked and crumbled)

Preheat the over to 400 degrees. Scoop out flesh of potatoes, leaving 1/4 potato flesh in. Place halves on baking sheet and coat with cooking spray. Bake until light brown (about 15 minutes). While baking, combine spinach, cream cheese, salt and pepper in a medium bowl. Spoon 3 tbsp. of mixture into each potato half. Bake until warmed through. Remove from oven and top with 1 tbsp bacon.

1 potato half per serving
2 points per serving

Autumn Soup

1 lb 96/4 lean ground beef
1 Med onion
1 - 32oz box beef broth
1 can kidney bean
1 can ranch style beans
2 cans diced tomatoes
2 cans Veg-All mixed veggies
1 can Glory Seasoned Green Beans
1 can Glory Okra, Tomoatoes and Corn
1 can Rotel

In stock pot, brown ground beef and onion on med heat until meat is brown and onions are tender. Drain. Add remaining ingredients. Bring to a boil. Reduce heat and simmer on low 20 Minutes.

Serving size 1 cup - 2 points

Chocolate Cupcakes with Cheesecake icing

1 box Devils Food cake mix (Duncan Hines)
1 can of Diet Coke (also can use diet Dr. pepper or coke zero)

Mix together til it looks like cake batter and clumps are mixed in. Makes 24 cupcakes, 2 points each. Bake at 350 degrees for 15-20 minutes.

Icing –

1 box of Instant Sugar Free/Fat Free Cheesecake pudding mix
2 c. Skim milk
1 tub of fat free cool whip

Make the pudding like the directions on the box call for. Leave in the fridge for the 5 minutes to make it into pudding. Once its pudding, stir in the entire tub of cool whip.

Top your cupcake with the icing.

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

Zucchini Casserole

4 cups zucchini, grated – usually takes 3 to 4 zucchinis
1 cup bisquick
1 small onion, grated
3 egg whites
1 whole egg
¼ c. olive oil
¼ c. grated parm cheese (can use shredded in a bag)
1 tsp. salt
1 tsp. parsley

Mix it all together in a bowl. Spray round casserole or 9x13 casserole dish. Pour mixture in the dish.

Bake 45 minutes til brown at 350 degrees.