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!!!!!

Strawberry Mousse

3/4 cup boiling water
1 pkg (4 serving size) strawberry s/f gelatin
1 cup ice cubes I would maybe use smaller cubes or try to break them up some before adding
1 1/2 cups thawed cool whip free (I only had lite in the freezer)
1 1/2 cups sliced strawberries (they were on sale at store this week..YEAH!)

For topping when serving:
1/c cup cool whip free
1/c sliced strawberries (I added a little sweet thing to the berries after slicing--they aren't very sweet this time of year

Stir gelatin in boiling water for 2 min until dissolved. Add ice cubes and stir until melted (we had 2 small pieces that would not melt so we took them out-in case it happens to you too). Gently fold in cool whip and strawberries.

Spoon into 6 dessert dishes and chill for 2 hours.

Top with remaining cool whip and strawberries just before serving.

6- 1 cup servings @ 1 pt

70 calories
1.5 g fat
1 g fiber

REVIEW
Passed the DD test with flying colors and I found it to be very tasty and light..would be perfect for summer...it is a hot pick color with lots of strawberry flavor. Makes a beautiful dessert when topped with cool whipped and sliced berries. She made them in glass dessert dishes and they are really fancy looking. Made 6 cups but you could easily add more cool whip to recipe to make it go further if you need 7 or 8 with no problem. It was actually ready for the 2 hours was up. I did cover each cup with saran wrap in fridge to keep "additional" smell or flavors from mixing with it. 24 hours later and we have none left...ANOTHER KEEPER

Beans & Kielbasa

50 oz f/f chicken broth
16 oz low-fat keilbasa, cut in half and then sliced (I used turkey sausage)
15 oz canned black beans, rinsed and drained
15 oz pinto beans, rinsed and drained
4 med carrotts, chopped
3 med celery stalks, chopped
1 large onion diced
1 tsp thyme
14.5 oz can of diced tomatoes (I may just have a small crockpot but I had to drain the tomatoes and take 1 1/2 cups of liquid out to add the diced tomatoes...I just saved the juice and once we started eating, I add it back in the pot)


Mix everything in 5-6 quart crock pot except tomatoes. Cover and cook on low for at least 6 hours.

Stir in tomatoes; cover and cook on high for 15-20 min until tomatoes are heated through.

8 - 1 cup servings @ 3 points each

The picture of the final result looks like a thick stew. I know one thing, it smells awesome in the crockpot!!!!

REVIEW:

I thought it was really good and has a good taste. DH & DD tried it...the both said it was "okay" but not really anything they would want me to cook again. I have the leftovers packed up in containers for my lunch for this week.

One Dish Chicken & Rice

1 can cream of mushroom soup 98% f/f
1 cup water
3/4 cup uncooked long-grain white rice
1/4 tsp paprika
1/4 tsp pepper
4 skinless boneless chicken breast

Mix soup, water, paprika and pepper in 2 qt shallow baking dish. Top with chicken. Season with additiona paprika and pepper. Cover.

Back @ 375% for 45-1 hour until rice is done.

4 servings @ 5 points

REVIEW

Smells awesome and the rice looks creamy. I wish now I had added maybe some broccolli to it while cooking. Wondering also if brown rice could be substituted for the white??? Just some thoughts. On the menu for supper, so I will be back tonight.

Monterey Jack Turkey Burgers
main meals
POINTS® Value: 6
Servings: 4

Preparation Time: 0 min
Cooking Time: 0 min
Level of Difficulty: Easy
Course: main meals


Ingredients
3/4 pound uncooked ground turkey breast
1 Tbsp House of Tsang Low-Sodium Soy Sauce
1 tsp garlic clove(s)
1/4 tsp black pepper
1/3 oz shredded reduced-fat Monterey Jack cheese
4 slices cooked crisp turkey bacon
4 mixed-grain hamburger roll(s)

Combine the ingredients and broil 5-6 mins each side.

REVIEW
OK....Jess and I both liked this alot. It will definately be a keeper.
While I had a bowl of soup on the side, the kids had mac & cheese, so family friendly for sure.
Make sure though, that you are using white meat turkey!

green bean soup
main meals
POINTS® Value: 2
Servings: 4

Preparation Time: 0 min
Cooking Time: 0 min
Level of Difficulty: Easy
Course: main meals


Ingredients
2 medium potato(es), cubed
1/2 cup onion(s) chopped
1 cup Green Giant Cut Green Beans, Canned
1/2 cup fat-free skim milk
1/2 tsp table salt
6 cup broth, any type
1/4 tsp black pepper

Combine all ingredients EXCEPT milk in slow cooker.
Cook on low 4-5 hours.
Add milk just before serving.

REVIEW
I honestly did not like it that much. I don't know if it is because I was looking for a cream soup or what.
I had made my own broth with hamhock too. I put it in the crockpot overnight and cooked it.
Anyway, it just tasted bland to me.
This might be better using a canned broth of some kind.

Broccoli Rice Casserole
main meals
POINTS® Value: 3
Servings: 8

Preparation Time: 0 min
Cooking Time: 0 min
Level of Difficulty: Easy
Course: main meals


Ingredients
1/2 cup onion(s), diced
1/4 cup fat-free margarine
2 cup instant brown rice
2 serving water
1 cup Campbell's 98% Fat-Free Cream Of Mushroom Soup
1 cup Land O Lakes Reduced fat mild cheddar shredded cheese
20 oz cooked frozen chopped broccoli, chopped
1/2 tsp table salt

Combine all ingredients in Crockpot, stir well and cook
low 6-7 hours
high 2-3

REVIEW
First....I did not have instant brown rice, so imagine it would go smoother with it. All I had was regular brown rice and I went with that. I let it cook for 2 hours on high and then added about 3/4 cup more water to it and it worked out fine. I had changed a few things from the original recipe. The original called for white rice, a jar of cheese spread, and regular margarine and it said it served 6, but the calories and that did not add up.
Jess, Garrett and Devan did not care for it, but none of them like rice. I realllllly liked it alot.
Another thought on this, a nice add in to this would be some mushrooms.

I ran this through Recipe Builder and had it come out to 8 servings 1/4 C each.

Kasha Varnishkes

1/2 Cup buckwheat groats (kasha)
1 large egg, beaten
1 Tbsp olive oil
1/2 Cup water
1 onion, thinly sliced
1 tsp. chicken bouillon granules, dissolved in 2 Tbsp water
2 Cups sliced mushrooms
1 1/2 Cups cooked farfalle
1 tsp. paprika
1/8 tsp. pepper

1- In a small bowl, combine the groats and egg. Stir well to coat.

2- In a small nonstick saucepan over low heat, heat the oil. Add the groats, cook stirring constantly until the groats are dry and the grains are seperated....about 5 mins.

3- Add the water, bring to a boil, reduce and simmer covered 5-10 mins.

4- Meanwhile, spray a large non stick pan with pam and heat. Add the onion and bouillon granules, cook until lightly browned(ADD WATER IF NEEDED). Add the mushrooms and saute about 3 more mins.

In a bowl, combine all.

SERVING 6, 1 cup.
3 POINTS

REVIEW

I used to eat this growing up, so I did have something to compare it to. While it was definately lacking something...which I am sure totally fattening....I really liked it alot.
I think another onion in it would probably be really good in it.

Special Correspondent reporting for duty!

Chocolate Chip Cookies
Taken from Deceptively Delicious

1c. firmly packed light or dark brown sugar
3/4 c. transfat free soft tub margarine
2 large egg whites
2 tea. pure vanilla extract
1 15 oz. can chickpeas drained and rinsed (not pureed in this recipe gals)
2c. semi sweet chocolate chips
3/4 c. chopped walnuts (optional)
3/4 c. raisins (optional)
2 c. all purpose flour
1/2 c. old fashioned oats
1 tea. baking soda
1/4 tea. salt

Preheat the oven to 350 and coat a baking sheet with cooking spray

In a large mixing bowl beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt and mix on low speed until a thick dough forms.

drop the dough by the tablespoonful onto the baking sheet spacing the cookies about 2 inces apart. Press gently with a fork to flatten. Bake until the cookies are gorld brown and just set. 11 to 13 minutes; do not overbake.
stor in an airtight container for up to 3 days.

Makes 2 dozen and I haven't pointed these yet so be careful. I may make them this weekend. Please post a review if anyone makes them before me!

Specialist Barron......out.............

Corn Meal Mush
Serves: 2-3/ __ points/it is CORE

1 cup of f/f chicken stock (I used out of the box)
1/2 cup of water
approx 2/3 cup of fine cornmeal (not the mix or the one with flour added)

Bring the chicken stock and water to a light boil in a pot. Add about 1/4 tsp salt or how much ever you like. Add the 2/3 cup cornmeal to a separate container with about 1/2 cup of water and stir with fork until mix together. After the pot is boiling lightly, gently begin to add the cornmeal/water mixture and whisk as you do. It will thicken up quickly so make sure you whisk it well. Turn heat off and let it thicken up and serve with breakfast.

For a different twist, you can put the cooked mush into a sprayed loaf pan and refrigerate. Once it has jelled, cut into slices and fry in teflon, sprayed pan and serve as a breakfast item. (I haven't quite perfected this method just yet--I had to throw away an entire batch over the weekend ..LOL!!!)


REVIEW

My kids don't like it all but I find it is an okay substitute for grits in a rush. DH loves it!! I can't cook it enough for him. He adds a pat of butter (light but don't tell him ) and some l/f shredded cheese. It has the same consistency of cream of wheat and is extremely smooth. I think some people may call it "polenta"?????