Sausage Tortellini Soup

yield: 10 bowls (6 ww pts each)

• .5 lbs pork sausage, browned
• onion, chopped
• green pepper, chopped
• 1 can green beans, drained
• 28 oz can of diced tomatoes, don’t drain
• 8 cups chicken broth (you could do beef if you prefer)
• 1 pkg frozen tortellini (I used the cheese variety)
• 1 Tbsp fennel seed
• 1 Tbsp minced garlic
• pepper to taste

1. Brown sausage in a skillet with the onion and green pepper.
2. Combine everything but tortellini into crock pot.
3. Add tortellini about 1-2 hours prior to serving.
4. Cook on low for 8-10 hours.
5. ENJOY!

Beef and Tomato Bake

yield: 6 servings @ 7 ww pts each

1 lb ground beef
1 can of tomato soup
1 can of corn
minced onion
1 cup reduced-fat bisquik
1/4 cup shredded cheese
1 egg
1/4 cup milk
garlic salt
pepper

1. preheat oven to 400-degrees
2. brown hamburger, add onion
3. once beef is cooked, add corn and soup to skillet
4. pour beef mixture into 2-qt baking dish
5. mix egg, milk, cheese and bisquick
6. add garlic salt and pepper to taste
7. plop clumps of bisquik mixture onto beef mixture
8. bake 25 mins

This was pretty good and really easy. My only complaint was that it is a little bland so it might be worth your time to add more veggies and seasonings. Perhaps even some diced tomatoes.

Crisp and Creamy Baked Chicken

yield: 4 servings @ 8 ww pts each

1lb chicken breasts

1/2 pouch of shake ‘n bake

2 cups instant white rice (we used brown)

1/2 can of cream of celery

1/4 cup milk

1 cup shredded cheese

1. preheat oven to 400-degrees

2. spray 9x13 baking dish

3. coat chicken with shake ‘n bake, place in baking dish

4. bake chicken for 20 mins

5. prepare rice per package directions

6. mix soup and milk together

7. once chicken is done, top with soup mixture and cheese and bake additional 5 minutes to melt cheese

My Menu (11/20/09-12/03/09)

I decided that I'm going to start publishing my menu. I figure it might give you some ideas when you're not sure what to plan for and it'll give me easy reference for when I'm going back trying to figure out the links to any recipes I might need. And of course...depending on how some new recipes go, you just might see them land on this blog if they're not already here. Only if they're delicious enough though!

And - my disclaimer - I will never call myself, nor my menu, fancy. It's pretty limited to quick and budget-friendly recipes that I can get onto the table within 30 mins or so. I do try to use recipes that are Weight Watcher compatible, but it doesn't always work out that way for every meal. Most of my meals are kid-friendly. At least for our kid they are.

I plan our menu and grocery shop for two weeks at time (with the exception of some perishable items). I've cut our spending on groceries in half by doing this along with clipping coupons and watching the ad sales...it's refreshing to not be throwing spoiled food we forgot about away week after week.

Fri: @ Disney Playground show, eat out
Sat: beef tacos
Sun: cajun shrimp w/ brown rice & veggie
Mon: greek burgers w/ tater tots & veggie
Tues: french dip subs w/ chips
Wed: baked ziti
Thurs: Thanksgiving @ Lake Mills
Fri: sausage tortellini soup w/ bread
Sat: order pizza
Sun: shrimp scampi w/ brown rice & veggie
Mon: bbq chicken packets
Tues: chili w/ crackers
Wed: deep dish pizza
Thurs: tuna & noodles w/ peas

Enjoy!

Tuna Cakes

yield: 6 patties (2 ww pts each)

2 cans of water-packed tuna, drained

1 egg

15 crackers, crushed (we used Ritz)

seasonings to taste (we used salt, pepper, onion and garlic)

1. mix all ingredients

2. fry (pack a 1/4 cup measuring cup and empty onto skillet)

3. ENJOY – TWO POINTS EACH!!

Next time I’m doubling this because the patties are fairly small and after feeding the three of us, there were no leftovers for tomorrow’s lunch. But on a good note – this was a hit for Mike, myself AND Bryker! Anything that tastes good to our 20-month-old is considered a serious success!

Bruschetta Chicken Bake

I’m not a stuffing lover so I was hesitant on this recipe – but it was DELICIOUS! 

yield: 6 servings (6 ww pts each)

1 can diced tomatoes, undrained

1 pkg stuffing mix for chicken

1/2 cup water

2 cloves garlic, minced

1 1/2 lbs chicken breasts, cut into small pieces

1 tsp dried basil leaves (I just used the generic italian seasoning combo)

1 cup shredded mozzarella

 

1. preheat oven to 400-degrees

2. cut the chicken up and place into 9x13 baking, top with basil/italian seasoning and cheese

3. in a bowl mix together the water, tomatoes, garlic and stuffing

4. top the chicken layer with the stuffing mixture

5. bake for 30 minutes

 

Onion Soup Mix

This isn’t a specific recipe.  Next time you’re at the store, pick up some onion soup mix (usually comes two packs to a box).  Then, when you’re looking for a way to change up an old favorite – get it out of your cupboard.  We’ve used onion soup mix for quite a few things at our house – it’s delicious!

> Use instead of bouillon cubes when slow cooking a roast (or in addition to depending on how big your roast is).

> Slow cook pork loin or pork chops with mix and water (we’ve baked our chops in it and they’re still tasty but more flavorful when you slow cook them).

> Cut up some potatoes and place in a baking dish.  Dissolve the soup mix in a cup or so of water and pour on potatoes and bake.  This is a family favorite. 

So – what ideas do you have?  Have you tried a version of something with onion soup mix before?  Share your experiences!

Mom’s Cheesey Chops

This is one of Mike’s favorite meals at my parent’s house.  Recently I made it for him at our house…without doubt it was a hit!

yield: 6 servings

6 pork chops (we used 4)

1 can cream of chk soup (used the 98% fat-free)

1/2 cup sour cream

1 can/pkg french fried onions (we tried the Hy-Vee ones and are here to tell you they’re just like the name brand ones – yum)

1 pkg hashbrowns, thawed (we use the o’brien ones)

1/2 cup milk

1 1/2 cups shredded cheddar

salt and pepper to taste

1. preheat over to 350-degrees

2. brown pork chops, season to taste and set aside

3. combine soup, milk, sour cream, salt and pepper to taste

4. stir in potatoes, half the onions and half the cheese

5. spoon into 9x13 baking dish

6. place pork chops on top of potato mixture and cover

7. bake for 40 mins

8. top with remaining cheese and onions, bake additional 5 mins for cheese to melt

 

ENNNNNNJOY!  You can thank my mom for this one.  It’s delish!  And not ww-friendly!  But who cares!?!

Easy Soup

Love a hearty soup but don’t have the hours to dedicate to making it?  I have a solution.  I didn’t calculate ww points because it is what you make it…obviously a cheddar soup would be higher points than a broth soup.

yield: 6 bowls (give or take)

Bear Creek soup mix, whatever kind you love (we used cheddar potato)

cooked meat to add, we used hamburger

cooked veggies (since this is fast, you don’t have time for them to tenderize in the soup)

1. boil water per soup directions

2. cook meat and any veggies you want to add

3. add soup mix to water at a rolling boil

4. add meat and veggies to soup

5. simmer for 15 mins or more