Terry: I will post the recipe that I am using later, but it will be chicken bog. I was looking in Paula's book for a good recipe that I could trim the points on and found it. I plan to make it this week. I'll probably do it Tuesday since Billy's plays poker that night. He won't be able to eat until late and that will give me time to make it! I am thinking I can get the points down to like 6-8. What do you think? I have never had it before but the recipe looks delicious and you said you really like bog one time.

Originally Posted by 7589

Bean & Ham Soup

1 lb great northern beans (let soak all night in water and rinse & drain)
2 quarts of water (plus 1 1/2 cups during last hour of cooking)
2 lbs of cubed ham (I only had about 1 lb)
1 cup diced onion(I used 1 cup of frozen chopped onions out of the freezer section--semi-homemade..LOL)
1 cup chopped celery (I only used 1/2 cup as we are not big celery eaters)
2/3 cup chopped carrots
2 cloves garlic, diced (I used garlic powder in place of cloves)
Salt & Pepper (I added 3 tsp salt and 1 1/2 tsp pepper so far)
Tabasco sauce it smelled kinda bland so I put 2 tsp in the pot while cooking and then I added 1 TBS of Frank's Hot Sauce after taste test)
Herbes de Provence (I did not add as I don't know what the heck this is??? so I added 1 tsp of seasoning salt and 1 tsp of paprika)

Set rinsed and drained beans and veggies aside. Simmer ham for about 1 hour. Add veggies and beans. Continue to simmer for another hour until veggies are soft and the ham begins to shred.

Add Tabasco sauce to taste. (I did not add any additional to my bowl of soup since I put it in the actual pot while cooking)

Serves 8. (6 points)

REVIEW

The serving size is HUGE--I am thinking it would be at least 1 1/2 cups if not more!!! It made almost an entire dutch oven full. It did take a little longer to cook than the additional hour to make the beans really tender...maybe about 20 min longer and would not hurt it to leave simmering on the stove to keep it warm. I ended up adding another 1 1/2 cups of water during the last hour of cooking as the liquid was cooking out. I figured out that it made about 15 cups of soup.

I think it is really good...it has a wonderful taste and it smells awesome!!! The hot sauce adds flavor but not any "heat". Perfect for a cold winter's day.
DH thought it was awesome and had 2 servings. He even asked for it for lunch tommorrow.

THIS ONE IS A KEEPER!!!!!

Made this for the family last night minus the ham, but I used a ham bone. I missed the memo about add more water the last of cooking and they were way to thick but tasty. I will make this again. Thanks Terry

Hey girls! Am I still in this? Week 4? Are we there yet?

Broccolli and Cheese Soup
WW points 3/cup
11 cups

6 cups of ff chicken broth
6 oz frozen chopped onions
16 oz Kraft Velveeta Light (cut into bite size cubes)
32 oz frozen brocolli
1/2 cup water
2 Tbs cornstarch

Bring broth and onions to a boil and cook about 5 min. Add brocolli and return to a boil and cook until tender (I bought the pkg of cut brocolli so once it got tender, I pulsed it in food processor to get it to the consistency I like in soup--I don't like chunks). Add cheese and stir until melted. Combine water and cornstarch in bowl and stir until mixed..slowly add to soup and let thicken.
Huge hit with family!!! Only thing I may do different next time is add some shredded carrots.

Ok, my first recipe was not chicken bog...it was a crock pot recipe from Aimee's Adventures called Colorful Chicken Stew... I was licking my freaking bowl!!! Soooooo worth making!

1 lb boneless skinless uncooked chicken breast cubed (I used 1 in. chunks)
1 (14 oz) can Italian diced tomotoes undrained
2 medium potaotes, peeled and cut into small pieces
5 medium (approx 2 cups) carrots chopped
3 celery ribs, chopped (I omitted)
1 large onion, chopped
1 med. green pepper, chopped
1 tsp chili powder (I used more)
1/4 tsp pepper ( I used more and lite salt too)
1 tbs corn starch
2 cups cold chicken broth
1 pkt splenda (I omitted)

Spray crockpot with non-stick spray. Combine all ingredients except cornstarch and chicken broth in the crock. In a small bowl mix cornstarch and chicken broth until smooth. Stir into the chicken mixture.Cover and cook on low for 8-10 hours or until vegetables are tender.

Serves 9 (1 cup each)
135 calories per serving, 2 g fat, 14 g protein, 15 g carbs, 4 g fiber, 231 mg sodium (until I added extra salt)

WW points: 2


My variations: very little because it was sooooo goooood! I used more potatoes and less carrots. I was a little worried about putting raw chicken in there, but it did poach up beautifully and then it kind of shredded while it was cooking... not too much but just right! I did add 1 cup of water this afternoon because I was afraid it was going to be too thick. I think that will be about your personal tastes! I hope everyone tries this! It's a keeper for me for sure!!

All the recipe's sound great and I look forward to trying some of them! I haven't forgotten that it is my week to post. I have been really busy with school and will cook something this weekend. Plus, my Mom is coming so it will be the perfect opportunity to cook something new!! I will post by this weekend......hope that's okay!

Here's what I am going to make! I'll be back to add a review. I will make it tomorrow night!

Mexican Lasagna

Serves 12; 200 calories per serving

1 1/2 pounds extra-lean ground beef
salt and pepper to taste
1 1/4-ounce package taco seasoning mix
15 ounces low-fat ricotta cheese
1/4 cup low-fat sour cream
27 ounces canned whole green chilies (drain and reserve 2 tablespoons canned juice)
2 tablespoons Tabasco sauce
4 6-inch, low-carb tortillas

1. Preheat oven to 350 degrees. Season the meat with a little salt and pepper. In a skillet over medium heat, break up the meat with a wooden spoon and cook until browned. Drain off the grease. Stir in the taco seasoning mix and enough water to make a paste.

2. In a small mixing bowl, whisk the ricotta cheese, sour cream, reserved chili juice, Tabasco sauce, and 1⁄2 cup water. Spread a lit¬tle of the mixture to cover the bottom of a 13-by-9-inch baking pan. Cover the sauce with a layer of tortillas, overlapping slightly. Sprinkle the meat mixture evenly over the entire base. Cover with a single layer of whole green chilies and pour the remaining sauce on top.

3. Bake 45 to 60 minutes. Remove from the oven and let stand 5 minutes before serving.

Ok it is my turn! Although I made this last week I will post my recipe and review for this week. I am still decided on other recipes for the rest of the week.

Chicken Parmigiana (from the new WW Kickstart book)

To serve 4:
1 lb. of chicken (pounded to 1/4 inch thick)
2 egg whites
1/2 C breadcrumbs
1 tbsp. seasoning ( dried Italian seasoning)
4 tsp. oil (Olive oil)
2 C. tomato sauce
1/2 C. part-skim mozzerella cheese

*Preheat oven to 350 degrees. Coat a small oven-proof dish with cooking spray. Brush chicken on both sides with the egg white. Mix breadcrumbs with Italian seasoning on a plate: dip chicken in breadcrumbs. Turn to coat. Heat oil in a large skillet over medium heat. Add chicken: cook until lightly browned on both sides. Set aside. Add 1 cup of tomato sauce to oven-proof dish. Place chicken on top. Pour remaining sauce over chicken. Sprinkle with cheese. Bake until bubbling, about 15 minutes.

My Review:
It is a keeper and will continue to stay on our menu. I use a bit less of the tomato sauce for the boys. DH has requested it since the first time I cooked it. I encourage everyone to try it! 2 THUMBS UP!!!

Ok I have to admit I get most of my food ideas here. I love reading what everyone makes. So Barb got me interested in trying Polenta! MMM, for some reason it sounded so yummy. So I made it in my crockpot. Here is the recipe:

3 Tbsp. FF margarine Spread
1/4 tsp. Paprika
Dash of Cayenne Pepper
6 Cups of boiling water
2 Cups of cornmeal
2 tsp. salt

Spray crockpot with non-stick cooking spray. Mix all ingredients together and pour int crock. Cook on low for 6 to 9 hours or on high for 2 to 3 hours. Spray a large loaf pan with non-stick cooking spray and spoon the polenta mixture into the pan. Work fast before the polenta starts to set up, but don't burn yourself. Tap the pan on the counter a few times to settle the mixture and get out any air bubbles. Cover with plastic wrap. Refrigerate for 3-4 hours or overnight. Remove from loaf pan and slice.

Serves: 11 (approx. 5.5 oz. each)
calories: 92
fat: 0
dietary fiber: 2

WWP: 1

Review:
Once again I scored a 100 with DH, he loves it, who would've thought. DS#3 likes it, as well as #2, #1 has yet to try it. I think next time I make it I will put onions in it, I think a savory version would be excellent. Plus, Barb's idea of the enchilada sauce over top sounds yummy too.

IT'S A KEEPER!!!