9x13 Chicken Dinner

4-6 raw chicken breasts
new potatoes
green beans (fresh or canned-really any green veggie would work. Broccoli is good, too).

 Arrange in 9x13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with fol and bake at 350 degrees for 1 hour

Sugar Cookie Fruit Cups

Points: 2 weight watchers pointsplus
Servings: 48
Serving Size: 1 cup with fruit

3 cup(s) all-purpose flour

1 tsp baking soda

½ tsp ground nutmeg

¼ c salted butter

¼ c fat free cream cheese

1 cup sugar, granulated

1 tsp vanilla extract

1 large egg

1/2 c fat free milk

1 tsp AP flour

½ lb fat free cream cheese

1 tub free cool whip

Variety of fruit sliced (strawberry, blueberry, kiwi, peaches...)

 

Preheat oven to 350ºF. In a medium bowl, combine flour, baking powder, baking soda and nutmeg; set aside. Place butter and cheese in a large bowl; cream using an electric mixer. Add sugar and beat until batter is pale yellow; beat in vanilla extract and egg. Add about 1/3 of flour mixture and 1/3 of milk to cheese mixture; mix batter on low speed until just combined. Repeat 2 more times with remaining flour mixture and milk, until thoroughly combined. Shape dough into a ball and loosely cover with plastic wrap. Using your palms, press down on plastic wrap to flatten dough into a hamburger shape; refrigerate for at least 30 minutes and up to 2 days. Sprinkle a teaspoon of flour on a flat work surface. Pull off about 1/3 of dough and, using a rolling pin, roll out dough to 1/8-inch thickness. Using a 3-inch circular cookie cutter, cut cookies out of dough and place on into mini muffin tins. Roll up dough scraps and add back to dough ball. Pull off another 1/3 of dough and repeat process until all dough is used — recipe will make approximately 45 cookies cups While cookie cups bake. Whip 1 room temperature bar of fat free cream cheese (8oz) until it's nice and smooth, then blend in a large container of cool whip. Cook dough in oven for 5-6 min or until cookie is cooked.

Put cool whip mixture into cookie cups, top with fruit.

 

Baked Parmesan Chicken

Points: 8 weight watchers pointsplus
Servings: 4
Serving Size: 1 piece and 1/4 c marinara
 

2 (8 oz) chicken breast halves, sliced in half
1/4 cup seasoned breadcrumbs
½ cup Fiber One cereal, ground into fine, breadcrumb-like consistency
3/4 cup reduced fat mozzarella cheese
1 cup marinara
1/4 cup egg beaters
Non-fat cooking spray 
 

Preheat oven to 450°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs, and Fiber One in a bowl. Melt the butter in another bowl. Lightly brush the egg beaters onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted. Enjoy!

Mexican Potato Casserole

Points:  6 weight watchers pointsplus
Servings: 4  servings

1 teaspoon olive oil
1/2 pound lean ground beef -- 10% or less fat
2 green bell peppers -- chopped
8 scallions -- sliced
2 tomatoes -- chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
2 large baking potatoes -- sliced thin
3/4 cup nonfat cheddar cheese -- shredded

Preheat oven to 350° F. Spray a 9x13" pan with nonstick cooking spray, set aside. In a large nonstick pan, heat the oil, add the beef, bell peppers and scallions. Cook, stirring as needed, until the beef is browned and the vegetables are softened, 6-8 minutes. Add tomatoes, spices and salt, cook, stirring as needed until the flavors are blended, about five minutes. Arrange alternate layers of the potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes, uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer     

Grand Chicken Ole

Points:  7 weight watchers pointsplus
Servings: 6 servings


11/2 pound chicken cubed
1 can cream of chicken soup
1 c salsa
2 cups cooked rice
1/3 cup shredded cheddar cheese
6 tablespoons sour cream
1 tsp dried parsley 

Preheat oven to 350º. In a large bowl, combine chicken, soup, 1/2 cup salsa and 2 tablespoons sour cream. Add parsley flakes, rice and cheddar cheese. Mix well to combine. Pour mixture into baking dish. Bake 20 minutes. In a small bowl, combine remaining 1/2 cup salsa and 4 tablespoons sour cream. Spread mixture evenly over top of casserole. continue baking 10 minutes. Place baking dish on a wire rack and let set for 2 to 3 minutes.

Cut into 6 servings.

Spaghetti alla Carbonara

Points:  8 weight watchers pointsplus
Servings: 4servings
Serving Size: 1 1/4 cups

 

 

Points: 6 weight watchers pointsplus
Servings: 4 servings

 

6 slices center cut bacon (find bacon that is 2 slices for 1 pt)

1 teaspoon olive oil

1 small onion, diced

1/3 cup low-fat (1%) milk

1 large egg

8 ounces spaghetti

1 cup frozen peas

1 1/2 ounces Parmesan cheese, finely grated (6 tablespoons)

1/4 cup sliced fresh flat-leaf parsley

Salt and pepper

 

                          

Cook the bacon in a large skillet over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Drain on paper towels; keep the skillet on the heat. Add the oil and onion, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Remove from the heat.

Whisk together the milk and egg in a large serving bowl until well-combined. Stir in the onion.

Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to the package’s directions. Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the noodles are well-coated. Add the cheese, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and toss well. Crumble the bacon into small pieces over the noodles, and toss. Serve immediately.

Creamed Turkey

Points: 5 weight watchers pointsplusplus rice, potatoes, or toast
Servings: 4 servings
Serving Size: 1 cups

1/2 cup chopped onion

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon white pepper

2 cups 2% milk

2 cups cubed cooked turkey breast

1 cup frozen mixed vegetables

In a large saucepan, saute the onion in butter until tender. Sprinkle with the flour, salt and pepper. Stir in the milk until blended.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the turkey and vegetables; cover and simmer until heated through.

Delicious served over mashed potatoes, rice or toast (extra points)

Potatoes Stuffed with Ham and Gruyere Cheese

Points: 7 weight watchers pointsplus Servings: 4
Serving Size: 1/2 cup


Ingredients
4(173 oz cooked) potatoes
1/2 cup chopped cooked ham
3oz shredded Gruyere cheese
2 cloves garlic, smashed
1/2 cup fat freemilk
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

 Preheat the oven to 500° F. Pierce the potatoes with a fork and arrange them in a circle in the microwave oven. Cover with damp paper towels. Microwave the potatoes at high for about 6 minutes, then rearrange them and microwave for another 6 minutes (or until done).Let stand for 2 minutes.Split the potatoes open lengthwise in half; scoop out the pulp, leaving a 1/4 inch shell. Reserve the shells, set aside the pulp. In a small frying pan, heat the butter over medium-high heat. Add the garlic; saute for about 30 seconds. Add the milk; bring to a simmer. Pour the milk mixture over the potato pulp. Add the ham, 1/4 cup cheese and the remaining ingredients; mix well. Stuff the potato shells with the mixture. Sprinkle evenly with 1/4 cup cheese. Bake at 500° for about 8 minutes (or until the cheese begins to brown).

Beef Stroganoff

Points: 8 weight watchers pointsplus
Servings: 2
Serving Size: 1/2 of the recipe

6 oz lean sirloin steak
1 1/2 cups sliced mushrooms
1/2 cup onion chopped
3 garlic cloves
1/2 cup beef broth
1/4 cup tomato sauce
3 tablespoons sherry wine
3/4 teaspoons Worcestershire sauce
1/4 teaspoon salt and pepper
1/3 cups fat free sour cream
1/8 teaspoon hot sauce
1 cup egg noodles cooked (about 1 cup uncooked)
2 teaspoon parsley

Trim fat from steak. Slice steak diagonally across grain into 1/4 inch wide strips.Place a non-stick skillet over medium high heat until hot. Add steak; cook 3 minutes. Drain well. Place skillet over medium-high heat until hot. Return steak to skillet. Add mushrooms, onion, and garlic; saute 2 minutes. Add beef broth and next 5 ingredients; bring to boil. Cover, reduce heat, and simmer 50 minutes or until meat is tender. Remove from heat; stir in sour cream. Spoon over  noodles; sprinkle with parsley.

Mediterranean Chicken with Rosemary Orzo

Points: 10 weight watchers pointsplus

Servings: 4 servings
 

Ingredients
1 lb boneless skinless chicken breasts, cut into 1 inch strips
1 1/3 cups orzo pasta, uncooked
1 1/2 cups (about 2 medium) zucchini, julienned or chopped
1 medium green pepper, chopped
1 1/2 cups (about 3) plum tomatoes, choppped
2 cloves garlic, minced
1 (14 1/2 ounce) can fat free chicken broth
1 tablespoon chopped fresh rosemary leaf or 1 teaspoon dried rosemary
1/2 cup water
1/2 teaspoon salt

Preparation
 Spray a 10-inch skillet with cooking spray and heat over medium-high heat. Add the chicken and stir-fry for about 5 minutes. Stir in the chicken broth, orzo and garlic. Heat until boiling; reduce the heat, cover and simmer for about 8 minutes (or until the liquid is absorbed). Stir in the remaining ingredients; bring to a boil. Cover and simmer, stirring once, for about 5 minutes (until the pepper is crisp-tender and the orzo is tender).

Southwest Skillet Corn

Points: 5 weight watchers pointsplus
Servings: 4
Serving Size: 1/2 cup

1 med sweet red pepper chopped
1 tablespoon finely chopped seeded jalapeno pepper
¼ c. fat free cream cheese
1- 11/2 teaspoon cumin
1 package (16 oz) frozen corn thawed
1/3 cup minced fresh cilantro

¼ c Monterey Jack Cheese Shredded

 

In a large nonstick skillet, sauté red pepper and jalapeno in until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; sauté 2 minutes longer or until heated through. Stir in cream cheese and shredded cheese. Serve warm.

Layered Mexican Dip

Points:  3 weight watchers pointsplus Servings: 16 servings Serving Size: 1/4 cup   16 oz fat-free canned refried beans

3 medium avocado, Hass, finely mashed

1/4 tsp table salt

1 tsp fresh lemon juice

1 cup(s) reduced-fat sour cream

2 Tbsp Old El Paso® Seasoning Mixes Fajita Seasoning Mix, or other brand

1/2 cup(s) Weight Watchers Reduced fat shredded 4 cheese Mexican style blend

1 small tomato(es), chopped

2 medium scallion(s), sliced

10 medium olive(s), black, sliced or chopped

2 Tbsp cilantro, fresh, chopped

           Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl.    In a small bowl, combine avocado, salt and lemon juice. Spread avocado mixture over beans; top with sour cream.   Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed. Serve immediately with jicama slices and other fresh vegetables for dipping, or chill until ready to use. Yields about 1/4 cup of dip per serving.

Chicken Enchilada Soup

Points:  4 weight watchers pointsplus
Servings: 15 servings
Serving Size: 1 cup

1 lb Chicken Breast Cooked and Shredded

 

3 cups of chicken broth

2 cans creamy chicken verde soup (if you can’t find this just use regular cream of chicken soup)

2 small cans green chili enchilada sauce

9 oz 2% Velveeta cubed

1 can rotel (mild or hot)

1 16oz can Black beans (drained)

1 16oz can Corn (drained)

½  onion cut up

1 tbsp Garlic powder

2 tbsp Cumin (adjust to your taste)

½ tsp. cayenne pepper (if you like it spicy)

Salt /Pepper
 

1-2 Limes (juiced)

Cook the chicken and debone it.. put everything into a pot and cook on low on the stove or in a crockpot for 4-5 hours.

Serve with corn or flour tortillas, shredded cheese and sour cream. (extra points)

Crazy Feta Dip

Points: 3 weight watchers pointsplus
Servings: 8 servings
Serving Size: 1/4 cup
Nutritional Info: 107.7 calories, 6.1 g of fat, 2.5 g of carbohydrates, .4 g of fiber, 10.8 g of protein

12 oz reduced fat feta cheese (solid blocks)
3 jalapenos
1 bulb garlic
juice of 1/2 lemon
zest of half a lemon
1/2 cup non fat Greek yogurt or cottage cheese
Salt and pepper to taste

Preheat your oven to 425 degrees.
 Peel off the outer, loose layers of the garlic skin and cut off the top of the bulb. Spray with some cooking spray and wrap in tinfoil. Roast for 35 minutes until the garlic is soft.
When there are about 15 minutes left for the garlic, add the jalapenos to the oven directly on the oven rack. Roast for the remaining 15 minutes.
Take everything out and set aside to cool. Once the jalapenos have cooled, remove the skin and seeds and chop finely. Place into a bowl.
Squeeze out the garlic and add to the jalapeno. Then start crumbling in the feta cheese. Add the lemon zest, juice, and Greek yogurt (or cottage cheese) and mash everything together with a fork.
Taste and season with salt and pepper as needed.

http://www.slenderkitchen.com/crazy-feta-dip/

Fiesta Chicken Casserole

2 Cups Cooked Chicken Breast,

2 Cups Cooked Pasta Shells

2 Cups 2% Cheddar Jack Cheese

1 can Reduced Fat Cream of Chicken Soup

1 Can Rotel

1/2 Cup Skim or FF Milk.

 

Mix all together

 

Cover top with cheese.

350-Degrees for 20 Minutes.

Makes 4 servings- 10 pts per serving

Serves 4

Mashed "Potatoes"

	8 oz uncooked cauliflower, florets
	3 small uncooked yukon gold potato(es), peeled, cut into 1-inch chunks (about 10 oz)
	2 clove(s) (medium) garlic clove(s), peeled
	1 tsp table salt, divided
	1/4 cup(s) low-fat milk
	2 tsp salted butter
	1/8 tsp black pepper
	1 Tbsp chives, fresh, snipped

 

Instructions:

Place cauliflower, potatoes, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover ingredients and bring to a boil. Boil until vegetables are tender, about 10 to 15 minutes; drain and return to saucepan.

Stir in milk, butter, remaining 1/2 teaspoon of salt and pepper; mash with a potato masher until smooth. Stir in chives and serve. Yields about 1/2 cup per serving. 3 pts per serving.

Pumpkin Fluff

1 Container ff cool whip
1 Sugar free/ff vanilla instant pudding
1 Can of pumpkin purée
Pumpkin pie spice (as much or as litle as you like)

Mix all together and chill before you serve.

Good by its self, graham crackers,nilla wafers,....

1/4 c = 1 pt

Taco Rice Bake

Serves 4 
8 WW points plus per serving

2 cups cooked rice
1 lb lean ground beef
1 packet taco seasoning mix
1/2 c water
1 c FF shredded cheese
2 c shredded lettuce
1 large tomato chopped
salsa, optional

Spray fry pan, brown meat over med-high heat. Mix water and seasoning mix and set aside. Drain off excess fat. Put meat back into pan add water mixture. Add rice. Cook for 2 minutes. Top with Cheese and let it melt. Top with lettuce, tomato and salsa just before serving.