Chicken Enchilada Soup

Ingredients:
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.

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

Creamy Mexican Dip

Ingredients:
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

Garnish
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.

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.

Breakfast Pizza

Ingredients

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)


Instructions

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

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.)


Ingredients

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

Instructions
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.

Pecan Tartlets

3 large eggs
1/8 t. salt
1 T. butter, melted
1/3 c. dark brown corn syrup
2/3 c. dark brown sugar
1 t/ vanilla
1/3 c. chopped pecans
24 pecan halves


Preheat oven to 450 degrees. Spray a 12 slot muffin pan with pam. In a bowl beat eggs and salt. Add melted butter, corn syrup, brown sugar, vanilla and beat well. Blend in chopped pecans and spoon mixture half way up each muffin cup. Place 2 pecan halves on each. Bake for 17 minutes. Reduce heat to 350 degrees and bake until toothpick inserted in the middle comes out clean, about 15-20 minutes. Remove, cool, serve.
12 servings at 3 points each.


Make sure you watch these because we made them last year and they cooked faster than the instructions were telling.

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!

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.

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 Soup

3 cans of chopped tomatoes
1 can rotel
1 can ranch style beans
1 can pinto beans (can sub. ranch style beans if you choose)
1 can of whole kernel corn
2 cans of water (use the cans the beans were in)
1 pkg. taco seasoning
1 pkg. dry ranch dressing
1 lb. extra lean ground beef, cooked and drained

After cooking ground beef, add all ingredients to a large pot (at least 8 quarts). Bring to a boil over medium heat. Reduce heat and summer 20-30 minutes. Serving size=1 cup, 1 point per serving

Black Bean Soup

2 cups fat-free chicken broth
1 cup carrots, chopped
1 cup celery, chopped
1 cup onion, chopped
1 can rotel
3 cans black beans, undrained
1/4 cup fresh cilantro, minced

Simmer carrots, celery and onions in broth until tender. Add remaining ingredients. Cover, simmer 20 minutes stirring occasionally. Serving size= 1 cup, 1 point per serving

Tomato Basil Soup

1 28oz. can of whole tomatoes pureed
1 12 oz. can of tomato pasta
1 T. basil
1/2 t. oregano
2 cups fat free half and half
2 cups regular half and half

Puree tomatoes in a blender (or magic bullet). Combing remaining ingredients. Simmer 4-6 hours (Or dump into a crock pot for the day, and when you get home it is ready). Serving size= 1 cup, 3 points per serving