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