Hopping on board w/ some of my tried and true recipes. I tend to do 1 dish per week and have leftovers for the week.
here's some of my favs.

who can forget GLOP(get lots of protein) from our BCB days.
looks horrible to look @ but to me it's good warm or cold. love make into a wrap or add extra frz(cooked) veggies to it.

GLOP 26oz jar of any salsa (I use Great Value brand from Walmart)

1 pound extra lean ground turkey, cooked, broken up as for tacos etc

1 cup cooked rice (the following values are for brown rice as that's all that I had)

24 oz carton fat free cottage cheese

Throw it all together in a bowl and stir!
That's it! We like to eat it wrapped in a tortilla or with tortilla chips. It's good hot or cold.

Nutritional Values
Makes 17 - 1/2cup (120g) servings
Per serving:
105 calories
.7g fat
.9 fiber
12g protein
2 Points!

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This soup is very good, got from Tonya over on BCB
Spicy Black Bean Soup
3 points per serving (from WW website)

1 spray of cooking spray
1 medium onions, finely chopped
4 medium garlic cloves, minced
3 15oz cans black beans, undrained
1/2 tsp. red pepper flakes
1 tsp ground cumin
1-14oz can ff chicken broth or veg. broth
10 oz can rotel tomatoes with green chilis

Directions-
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook. Stir until onions are soft but not brown, about 5 min.

Put one can of beans, the onion/garlic mixture, red pepper flakes and cumin in a blender. Cover and blend on high until smooth (about 30 seconds). Return mixture to stockpot.

Add broth and second can of black beans to blender. Puree until smooth. Add to stock pot.

Stir in third can of beans (DO NOT PUREE FIRST) and rotel tomatoes. (I don't like the texture of tomatoes, so I puree them before adding and it works fine.)

Bring to a boil, reduce heat to medium and simmer for 20-25 minutes.

Yields about 1 1/2 cups of soup per serving and 6-7 servings total.
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here's yet another stand by recipe from BCB
sometimes I do 1/2 salsa 1/2 ketchup
once chicken is done I usually take it out and add a little bit of cornstarch to thicken up the sauce.

Cola chicken

Cola Chicken
4 skinless chicken breast
1 cup ketchup
1 12oz.diet cola
Place chicken in non-stick skillet.
Pour ketchup and cola over it. Bring to a
boil-cover and reduce heat-cook 30-45 mins.( i usually cook less time 25-30min)
uncover turn heat up and cook until sauce
thickens and adheres to chicken. Easy and
good.


figured it out. With Ketchup it is 5 points per serving, 4 points with salsa....

got a few more coming soon...

Lizzy

Here's a few more that are yummy


this one is great for comfort food.

TATER TOT CASSEROLE

1 pd lean ground beef (7%fat)
1 chopped onion,
1 can cream of mushroom soup (98%FF),
1 can cream of chicken soup (98%FF),
72 onion flavored tater tots (frozen)
1 cup "light" cheddar cheese (shredded)
Heat oven 350. Spray 9x13 dish. Place tater tots on bottom of dish. Brown beef and onion in large skillet (drain off excess liquid), mix in soups. Mix well. Spread mixture on top of tater tots. Sprinkle cheese on top. Bake 40 minutes.

12 servings..5 points
8 servings..7 points
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another great comfort food, dont have the pts for ff cream of chicken.
I like to add frz mixed veggies to this to make it like a chicken pot pie


Slow Cooker Chicken & Dumplings

Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breasts, boneless,skinless
2 cans cream of chicken soup, condensed -- (10.75 ounce)
1 onion -- finely diced
1 package refrigerated biscuits -- (10 ounce) torn into pieces( I usually use less bisquits. I have a sm crockpot)


Place the chicken, soup, and onion in a slow cooker, and fill with enough water to cover. Cover the slow cooker, and cook for 5 to 6 hours on High.
Tear each biscuit into 8 pieces or so. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

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Going to copy the Super Bowl Recipe Post here so we will be able to find them easier!!!!


Jen's
Buffalo Chicken Dip
4 pts...serves 10
Serve with baked chips or veggies....add the points!

3 Boneless, skinless chicken breasts
1 12 oz bottle hot sauce
1 Cup Fat Free Ranch Dressing
2 each 8 oz Fat Free Cream Cheese, cut into pieces
1 Cup Reduced Fat Monterey Jack Cheese, Shredded

Cut chicken into small pieces.
In a large skillet, toss chicken with hot sauce to coat.
Add Ranch Dressing and Cream Cheese
Stir over medium heat until creamy
Place in a casserole dish and top with cheese.
Bake 375 for 20 mins.



Spinach and Artichoke Dip
2 pts....serves 12 1/3 Cup Servings

2 (14oz) cans Artichoke hearts drained and finely chopped
1 (10 oz) package frozen, chopped spinach. Thawed and squeezed dry
1 Cup grated romano cheese
1 Cup low fat mayonaisse
1/2 Cup Light Sour Cream
1/2 Small onion
1 Garlic clove, minced
1/2 tsp Crushed red pepper
1 tsp. grated lemon zest

Add all ingredients EXCEPT lemon zest into a 5-6 quart crockpot and mix well.
Cook 1-2 hours high or 3-4 hours low.
At end of cooking time, add the lemon zest.


Cheesy Bean Tortilla Rolls
2 pts......serves 12, 2 pieces each.

3/4 Cup canned black beans, rinsed and drained
1/2 Cup shredded reduced fat cheddar cheese
3 oz light cream cheese, at room temp
4 scallions, thinly sliced
1/2 red bell pepper, diced
6 (6 inch) fat free tortillas

Mash the beans with a fork in a medium bowl and stir in all other ingredients.
Warm the tortillas then spread 1/4 cup of the bean mixture onto each tortilla.
Toll up then cut each tortilla crosswise into fourths, making a total of 24 pieces.


Gini's Pinwheels
2 pts....serves 12, 2 pieces each

3 oz. fat free cream cheese, at room temp
4 slices bacon, cooked and crumbled
1 small onion, minced
1 (8 oz) tube refrigerated, reduced fat crescent rolls.

Preheat oven to 375.
Combine the cream cheese, bacon, and onion in a small bowl until well blended
Seperate the dough to make 4 triangles and arrange them on a nonstick cookie sheet that has been sprayed with nonstick spray
Press the perforations together to make 1 rectangle.
Spread the mixture onto the dough.
Starting with the long side, roll up, jelly roll style.
Cut the roll, crosswise into 24 pieces and put cut side up.
Bake 10-12 mins until golden.




Baked Sauerkraut Balls
1 pt......serves 15, 2 pieces each

1 tsp canola oil
1 pound sweet italian sausage, casing removed, sausage crumbled
1 14 oz can sauerkraut, rinsed, drained and finely chopped
1 8 oz fat free cream cheese, at room temp
1/2 Cup plain dry bread crumbs

Heat oil in a large non stick skillet over med high heat. Add the sausage and cook, breaking up until browned.
Remove from heat and stir in sauerkraut and cream cheese until blended.
Transfer the mixture into a large bowl, cover and refrigerate until chilled...about 45 mins.
Preheat oven 350, spray a nonsitck 10x12 pan with nonstick spray.
With wet hands, roll the mixture into 30 balls.
Place the bread crumbs on wax paper and roll the balls into the bread crumbs.
Place the balls onto the pan, not touching, and lightly spray with nonstick spray.
Bake 20-25 mins or until browned.

April's

Tuna Quesadillas

1 (3-ounce) StarKist Flavor Fresh® Pouch Tuna (or canned StarKist Chunk Light Tuna)
2 (6 to 7-inch) flour tortillas
1/2 cup taco flavored cheese, shredded
1 teaspoon (fresh or canned) seeded and chopped jalapeño pepper, to taste
Place on flour tortilla in a small heated non-stick skillet.
Spread tuna and cheese evenly over tortilla. Top with a second tortilla.
Heat until tortilla is golden brown, turn and brown the second side.
Remove and cut into 4 quarters.
Makes 2 servings.
I'm not a jalapeno fan so I normally use tomatoes in mine.

Ham Pizza Snacks

1 (7 1/2-ounce) package refrigerated biscuit dough
Nonstick spray coating
1/4 cup pizza sauce
2/3 cup diced ham
2/3 cup shredded Mozzarella cheese
Spray cookie sheet with nonstick spray.
Separate biscuits and flatten on cookie sheet, leaving space between so edges do not touch.
Spread 1 teaspoon pizza sauce on each biscuit. Top each biscuit with 1 tablespoon of diced ham and 1 tablespoon shredded cheese.
Bake in a 400 degrees F. oven for 8 to 10 minutes or until biscuits are light brown and cheese is melted.
Makes 10.

Nutrition Facts:
Calories 100 calories
Protein 6 grams
Fat 4 grams
Sodium 240 milligrams
Cholesterol 15 milligrams
Saturated Fat 1 grams
Carbohydrates 10 grams


Time-Out Cheese Bread

1 (1-pound) loaf frozen bread dough, thawed
2 tablespoons butter or margarine, melted
1/2 teaspoon chili powder
1 cup (4 ounces) American cheese, shredded
1 cup (4 ounces) mozzarella cheese, shredded
1/2 cup (2 ounces) cheddar cheese, shredded
1 (4-ounce) can chopped green chilies, drained
Heat oven to 375°F. Press bread dough onto bottom of greased 15 x 10 x 1-inch jelly roll pan. Brush dough with melted butter; sprinkle with chili powder.
Combine cheeses in small bowl. Sprinkle dough with 1 cup cheese and chilies. Bake for 18 to 24 minutes or until bread is lightly browned.
Sprinkle with remaining cheese. Continue baking for 1 to 2 minutes or until cheese is melted.
To serve, cut into square, triangle or diamond shapes. Serve warm.
Makes 36 appetizers.

Nutrition Facts (1 appetizer):Calories: 60 Fat: 3 g Cholesterol: 5 mg Sodium: 150 mg Carbohydrates: 7 g Dietary Fiber: 0 g Protein: 3 g



Crispy Cheddar Potato Skins

6 large baking potatoes
2 tablespoons vegetable oil, divided use
1 tablespoon salt
1/4 cup chopped peeled red onion
1 pound ground turkey
1 packet ORTEGA® Taco Seasoning Mix
3/4 cup water
3 cups shredded cheddar cheese
1 cup sour cream, optional
ORTEGA Salsa - Homestyle Recipe (Mild), optional
1/4 cup chopped green onion, optional
Preheat oven to 350°F.
Pierce potatoes with fork. Lightly coat potatoes with approximately 1 tablespoon vegetable oil and salt. Place in oven and cook thoroughly until skins are crispy, about 45 minutes. Remove from oven and let cool enough to handle. Cut in half lengthwise and scoop out half of potato, making sure not to break the skin on bottom. Set aside removed potato for another use.
In a large skillet with remaining oil, over medium heat, sauté onion until tender, about 3 minutes, add the turkey meat, seasoning mix and water; cook thoroughly, 6 to 8 minutes.
Place a small amount of cheese in the bottom of each potato skin. Top with turkey mixture and additional cheese. Return to oven until cheese is completely melted. Serve hot as desired with sour cream, salsa and green onion.
Makes 6 servings.

Lizzy's

BBQ CHICKEN CHILI

1 LB GROUND CHICKEN OR TURKEY
1 LRG ONION CHOPPED
1 GREEN PEPPER CHOPPED
3 CLOVES GARLIC CHOPPED
2 15 OZ CANS OF RED KIDNEY BEANS DRAINED
1 15 OZ CAN PINTO BEANS DRAINED
1 14 OZ CAN DICED TOMATO
1 12 OZ BOTTLE CHILI SAUCE
1 4 OZ CAN GREEN CHILLIS CHOPPED( I use rotal tomatoes w/ chillis in it already)
¼ C CHILI POWDER
2 TBS WORCHESHIRE SAUCE
1 TBS MOLASSES
1 TBS BROWN SUGAR
1 TBS CUMIN

ADD ALL TO CROCKPOT. AND MIX WELL. COVER AND COOK 4-5 HRS HIGH OR 8-10 HRS LOW

SERVES 8 each serving 1 &1/4 CUPS
5 PTS

More Super Bowl Recipes!!!

Xan's
I make buffalo chicken bites EVERY year. I saw it on Rachael Ray and then made it in my variation. This is what I do:

1 pkg of boneless skinless chicken tenders cut into 1-2 inch pieces
flour or bisquick to coat seasoned with salt, pepper, celery salt, cayenne, (whatever seasonings you have and like on chicken)
hot sauce to taste
2 large ziplock baggies

Put the cut pieces of chicken into the ziploc baggie with hot sauce and let sit in the fridge for 30 minutes at least. Dump them out of the bag into a bowl and discard the baggie and hot sauce. Roll each piece into the flour mixtured (will be or should be kind of gooey dry LOL). Put them in one layer on a baking sheet that has been sprayed with Pam. Spray the top of them with Pam. Bake for about 15 minutes or until desired doneness. Serve with dips of choice.

Terry's

Guiltless Guacamole
8 servings, about 1/3 cup each

A half cup of regular guacamole has almost 200 calories, 86 percent of them from fat. Add a handful of chips and you're eating the calorie equivalent of a Quarter Pounder. This recipe is total genius; it substitutes green peas for most of the avocado but tastes like the real thing. Serve with baked corn tortilla chips. (Cut tortillas into 8 wedges and bake at 350 degrees or until crisp, about 9 minutes.)

1 1/2 cups thawed green peas
1 ripe avocado, peeled, pitted, and cut into 1/2-inch chunks
2 tbsp. fat-free mayonnaise
1 tbsp. fresh lemon juice
1/4 tsp. cumin
1/4 tsp. chili powder
1 tbsp. canned diced green chilies
1 /2 cup mild or medium commercial salsa
2 tbsp. diced onion
1 medium tomato, diced
Salt to taste
2 cloves garlic, minced

Combine all ingredients except garlic in a food processor or blender and blend until thoroughly mixed but not quite smooth. Stir in garlic.

1/3 cup serving: 49 calories, 2.3g fat (0g saturated fat)


Creamy Artichoke Dip
9 servings, about ¼ cup each

This yummy, zero-fat dip tastes just like the full-fat version. Serve with raw vegetables, whole grain crackers, or baked pita wedges. (Split whole-wheat pitas in half and cut each half into 8 wedges. Bake at 400 degrees until crisp, about 8 minutes.)

1 14-oz. can water-packed artichoke hearts, drained, finely chopped, and pressed in strainer to remove excess liquid
3/4 cup fat-free cream cheese
1 clove garlic, minced
1/4 cup fat-free mayonnaise
1/4 tsp. freshly-ground white pepper
Salt to taste

Mix all ingredients together in bowl. Put half of mixture in a blender, puree until smooth, and return to bowl with remaining mixture. Mix well to combine.

¼ cup serving: 58 calories, 0.5g fat (0g saturated fat)


5-Layer Mexican Dip
4 servings, about ¾ cup each

This famous party dip can be a calorie and fat fiesta, but not with this recipe. It cuts both in half without sacrificing the goodie factor. Serve with baked corn tortillas (see guacamole recipe) and crunchy raw veggies (sliced jicama "chips" are particularly good).

2/3 cup salsa
1/3 cup diced tomatoes
4 tbsp. chopped fresh cilantro
1 8-oz. can fat-free refried beans
1 /2 cup fat-free sour cream
1 /2 cup reduced-fat grated cheddar cheese
1/4 cup thinly sliced, green onions (use green tops only)

Mix salsa, tomatoes, and cilantro in a small bowl. Spread refried beans in a 9-inch pie pan. Layer sour cream on top of the beans. Combine salsa and tomatoes and spoon over sour cream. Sprinkle with cheddar cheese and garnish with sliced green onion.

Per serving: 116 calories, 1.7g fat (1g saturated fat

Sausage Stroganoff - 6 servings/5 pts

1 lb turkey sausage
1 cup diced onions
1 cup ff sour cream
8 oz medium egg noodles
1 cup water
1/2 tsp chilli powder
1 tsp salt

Cook noodles with salt until tender. Drain and mix with sour cream. Brown meat and onions and drain...add chilli powder and stir. Mix noodle mixture with meat and stir until well coated and stir in 1 cup of water.


Brocolli Roll-Up - 8 servings/3 pts

8 spears of brocolli (cooked until just tender and drained)
8 reduced fat crescent rolls
ff cream of mushroom soup
8 slices of rf cheese (I did not have slices so I just used some rf shredded cheese)

Put 1 spear, 1 slice of cheese and 1 tsp soup (I spread mine out like icing) on each crescent..roll from wide side to point. Bake @ 350 for 15 min until done. Recipe said you could add additional soup and cheese on top of each roll but I did not do this. Make a tasty veggie side. (I sprayed my pan with pam although it did not call for this but helped with the cheese that escaped from roll)

I signed up for e-mails from Allrecipes.com and I got this one one day. I tried it and DH and the boys loved it.

Oatmeal Whole Wheat Quick Bread

1 cup rolled oats
1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tblsp. honey
1 tblsp. vegetable oil
1 cup milk

1. Preheat oven to 450 degrees
2. Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.
3. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

My Review:
I didn't have any whole wheat flour so I used regular flour, I'm sure it will taste a lot different. Meanwhile, the family loved it, DH even encouraged me to make a loaf (I put mine in loaf pans) for my cousin (insert an evil laugh by DH there)! I have already made 3 loaves and anticipate making more this week.

Nutritional Info.:

88 calories
2.1 g fat
1.9 g of fiber
yields 12 servings

Cowboy Beans

Ground beef or Pork ( I used 2lbs.)
3 types of beans your choice (I use Red bean, Pinto and northern.)Also I use 2 cans each.
Can of Tomatoes. ( I use the Italian Diced Tomatoes)
Chopped Onions
Garlic
Chili powder.
Use one Can of water as well just for added juice.

Just brown your meat them mix with all other ingredients let it cook a few minutes and you are good to go.

It's great when you have kids or work all day. It's simple and quick especially if it's cold outside!!

Kind of similar to April's...

Hobo Beans
1 lb Breakfast Sausage, browned
4 slices Bacon, cut up and sauteed
1 medium onion, chopped and sauteed
1 Cup Ketchup
1/2 C Brown Sugar
1/2 C sugar
1 tsp. vinegar
1 Can Red Kidney Beans
1 Can Great Northern Beans
1 Can Butter Beans
1 Can Cannellini Beans
1 Can, LARGE, Pork & Beans
2 Cups water

After you sautee the sausage, bacon and onion, add all into crockpot.
Cook on low 6-8 hours.

Serves 10.........10 points.

I know it's high in points, but VERY high in fiber and protein.
Also.....I eat this as a meal in itself because it is soooo filling.
Plus the fact, when I make these the other people typically aren't following weight watchers and the few occasions I did make them, neither was I! LOL

Barbie's McGarden Bake
Makes 6 servings / 2 points each

1c. sliced zucchini
1 large tomato sliced
1 medium onion (I use red onion) sliced
1/3 c. parmesan cheese
1/2 c. reduced fat bisquick
1c. ff milk
1/2 c. egg sub.
Salt/ pepper

Heat oven to 400 degrees. Spray 9" pie plate
Layer zucchini, tomato, onion and cheese.
Combine remaining ingredients until blended and pour over veggies and cheese.
Bake approximately 35 minutes
Cool 1/2 hour before serving.

Barbs add ons..........I used some fresh mushrooms and when I have some I also use asparagus! Be creative! It is really good and reheats well!

This is one that we eat at our house regularly! I make it and take it for lunch or if i need a low point dinner.

WW Taco Soup

2 cans ranch style beans
2 cans low sodium whole corn
1 small can green chilis
3/4 pound extra lean ground beef
1 packet of hidden valley ranch mix (dry)
1 packet of low sodium taco seasoning (dry)
small chopped onion
1 large can of tomato sauce

brown your meat with the chopped onion
add beans, corn, tomato sauce, and chilis
once warm, add packet of taco seasoning and ranch dressing
let simmer for 1/2 hour and thats it

It is very easy and super yummy. I like to add some FF cheese and a few dashes of hot sauce to spice it up. Then i eat crackers on the side.

3 points per cup