Enchilada Soup

yield: ~10 bowls or so (3 ww pts each)

• 10 oz precooked chicken, diced
• 1 can diced tomatoes
• 2 cans enchilada sauce (mild or hot, whichever you prefer)
• 1 onion, diced
• 1 can chopped green chilies
• 1 jar Old English cheese spread (5oz, sold by Velveeta)
• 10 oz frozen corn (or less)
• 1 clove minced garlic
• 2 cans chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp seasoning salt (didn’t use)
• 1/4 tsp black pepper
• 1 bay leaf
• 1 Tbsp dried cilantro (I used some fresh, too)
• 2 Tbsp olive oil
• 1 tsp Worcestershire sauce

1. Combine all ingredients and put on medium heat for an hour or so.
2. Serve with crushed tortilla chips, sour cream, avocado, cheese…whatever!
3. (You also can do this all day long in the crock pot.)

This taste exactly like Chili’s enchilada soup!!!  We really liked it!  I was a little hesitant to count out the points on it because it was THAT good…after doing so, we’ll have this again…and again…and again!

Menu

 

Hello?  Is anyone even reading/using this?  :)

Fri	meatloaf & mashed potatoes
Sat	BLTs w/ chips
Sun	flank steak stir-fry
Mon	bbq turkey, corn & mango quesadillas
Tue	tuna cakes w/ veggies
Wed	free night
Thu	enchilada soup
Fri	gyro pizza
Sat	out w/ friends
Sun	chili
Mon	turkey burgers & salad
Tue	quiche of some sort
Wed	ham & cheese sandwiches w/ veggie
Thu	family date night

Skinny Tuna Noodle Casserole

yields 6 servings (6pts each)

• 6 oz egg noodles
• 1 Tbsp butter
• 1 medium onion, finely minced
• 3 Tbsp flour
• 1 can chicken broth
• 1 cup milk
• 1 can mushrooms
• 1 can peas
• 2 cans tuna in water, drained
• 4 oz shredded cheese
• 2 Tbsp parmesan, grated
• 2 Tbsp breadcrumbs
• cooking spray

1. Preheat oven to 375-degrees, spray 9x13 baking dish
2. Cook noodles to al dente, set aside
3. Melt butter in large, deep skillet and sauté onions until soft
4. Add flour and a pinch of salt, stir well on med-low heat
5. Whisk in chicken broth, add milk and bring to boil – whisking constantly
6. Once at a boil, add mushrooms and peas, adjust spices to your liking and simmer on medium heat about 6-7 minutes until it thickens (I had to thicken with cornstarch and water mixture)
7. Add tuna once thickened
8. Remove from heat, add cheese
9. Stir in noodles
10. Pour into baking dish
11. Top with parmesan and breadcrumbs
12. Spray with cooking spray on top a little to help the breadcrumbs brown in the oven
13. Bake 20-25 minutes, broil for 3 minutes and enjoy

We really enjoy tuna and noodles so to find a healthier way to make it was great news for us!  If you like some crunch – add celery.  Also…I wouldn’t cook the noodles to al dente even, I’d pull them off heat before that next time…ours got a little mushy.

Steak Soup

yield ~ 10 cups (3ww pts each)

• 1lb stew meat
• 2 cups frozen corn
• 1 potato, peeled and diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, diced
• 8 cups water
• 5 beef bouillon cubes
• pepper, thyme, garlic, bay leaves to taste
• corn starch & water (for thickening)

1. brown meat with onion
2. add carrots, celery, corn, water and bouillon
3. simmer all day or in a crock pot or not long at all – it doesn’t matter
4. add potato in about an hour before you’re ready to eat and put eat around a med-low temp
5. season to taste
6. enjoy

Ours was very peppery – just the way we like it!  I hardly did any thyme because I don’t really love it…and we had two bay leaves in it.  I started the soup around 11am and it basically just simmered all day until we ate it around 6pm.  It didn’t require the simmer, but I feel like almost any soup is better with a long simmer…

Cheesey Turkey Enchiladas

6 servings (1 enchilada each ~4pts/serving)

• 6 fat-free small flour tortillas
• 1 lb ground turkey
• 1 can light kidney beans
• 6 mushrooms, finely minced
• 1 bell pepper, diced
• 1 onion, diced
• 2 Tbsp garlic, minced
• 1 Tbsp dried cilantro (I used fresh)
• 1 tsp ground cumin
• 1 can cheddar cheese soup
• 1 can fat-free cream of celery soup
• 1 can rotel tomatoes

1. Preheat over to 400-degrees.
2. Brown turkey with mushrooms, onion, garlic, pepper, beans.
3. In another bowl, mix soups, rotel, cumin and cilantro.
4. Spray 9x13 baking dish with non-stick spray.
5. Fill tortillas with meat mixture, place seam-side down.
6. Pour soup mixture on top of enchiladas.
7. Cover with foil and bake 30 minutes.