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).