Beefy French Onion Potpie

• 1lb ground beef
• 1 small onion, diced (I was lazy so I used dried minced)
• 1 can french onion soup
• 4 slices of mozzarella cheese (or shredded)
• 1 can of refrigerator biscuits (reduced fat if you want, super fatty if you prefer, whatever)

1. Preheat over to 350-degrees.
2. Brown ground beef with diced onion.
3. Once browned, add soup and boil for 3-5 minutes.
4. Pour into 9x9 baking dish, pie dish, whatever.
5. Top with cheese and bake for 3-5 minutes, until it's melted.
6. Remove and top with biscuits.
7. Bake ~20 minutes.

Serves 6, 10pts + each.

Wild Rice & Shrimp Casserole

• 1 pkg wild rice mix, prepared
• 1 Tbsp butter
• 1 onion, chopped
• 1 green pepper, chopped
• 1/2 container mushrooms, chopped
• 1 Tbsp franks
• salt to taste
• pepper to taste
• 1 cup fat-free half and half
• 1/2lb shrimp (frozen and cooked or raw - whichever)

1. preheat over to 350, grease baking dish
2. saute onion, green pepper and mushrooms in butter
3. once tender, add everything else and stir
4. transfer to baking dish
5. bake 30-45 minutes

We head to bake ours more like 45 minutes because I over did on my liquid a bit and our shrimp were frozen.  If it's soupy when the timer goes off, try again in another 5-7 minutes.  This didn't look very appetizing but it was delicious...even Bryker gobbled it up - vegetables and all!

Serves 4, 8pp each.

Hawaiian Meatloaf

Meat:
1 lb ground beef, 90%
1 egg
1/3 of a can of crushed pineapple (drain and save juice)
1/4 cup onion, chopped
2 Tbsp pineapple juice
2/3 cup panko crumbs (more or less)
1 tsp salt

Sauce:
1/2 cup pineapple juice
1/2 cup brown sugar
1/2 cup ketchup

1. Preheat over to 350
2. Mix meat ingredients together
3. Combine sauce ingredients in sauce pan, cook until it's all mixed together
4. Pour sauce on meatloaf
5. Bake for 1 hour

6 servings...7 ww points+

4 servings...10.5 ww points+

Some thoughts for cutting points down - cut the brown sugar to 1/4 cup.  Use less panko crumbs...mine needed the 2/3 cup, but maybe my pineapple was too juicy.

Meatloaf pictures always look disgusting - but here's a picture of it anyway...it was - DELICIOUS.

Tomato Tortelline Soup - with chicken!

Another pinterest find we adjusted to our tastes and it was delicious!  Bryker declared it REALLY good and claimed he's "in love with it"...I'd take that as a compliment.

• 2 cloves of garlic, minced
• 2 Tbsp olive oil (or butter or whatever)
• 1 pkg frozen cheese tortellini
• 2 cans condensed tomato soup (I did one healthy recipe and one regular)
• 2 cups chicken broth (I used 3-4 cups to make it a little less creamy)
• 1 1/2 cups milk
• 1 pint half-and-half
• 1/2 cup tomato paste (plain, seasoned, sun-dried - whatever you like)
• 1 tsp onion powder
• 2 tsp italian seasoning
• 1/2 tsp salt
• 1/2 cup shredded parmesan
• 1 cup shredded chicken (or diced or none at all)

1. Saute garlic, don't burn
2. Add soup, milk, half-and-half, chicken stock and spices
3. Bring to a simmer
4. Drop in pasta and chicken
5. Simmer another 10-15 minutes, until pasta is done
6. Serve with shredded parmesan and garlic bread

(This picture is from someone else's blog - not my kitchen...but it looks so delicious!)

Chicken Cordon Bleu Casserole

This one was tasty but requires cooked chicken...so it's more of a leftover casserole :)

2 cups cooked rice
2 cups shredded cooked chicken
6 slices of cheese, whatever kind you like
10 slices of ham, diced
2 cans of cream of chicken soup
1/2 cup of milk
1/2 cup of sour cream
1/2 cup of panko crumbs
garlic salt to taste
parsley to taste


Spray 9x13 with Pam.

Spread cooked rice on the bottom.

Spread chicken on the rice.

Lay 6 slices of cheese on top of the chicken (I used provolone).

Then sprinkle cut up ham slices on top of the cheese.

Mix cream of chicken soup, milk and sour cream together.


Add garlic salt and parsley to panko crumbs.


Sprinkle on top of casserole.
Bake at 350 degrees for 30 minutes. Enjoy!

Breakfast Enchiladas

1 pkg of cooked bacon
1 can chiles, drained
1.5 cups shredded cheese
6-8 flour tortillas
8-10 eggs
1.5 cups milk
1 Tbsp flour

Spray a 9x13 baking dish with Pam - trust me.  I failed to do this on my first attempt and regretted it for days...

Mix chiles with 1 cup of the cheese.

In each tortilla fill with 1-2 slices of bacon and cheese mixture.  Set seam side down into 9x13 baking dish.

Scramble eggs with milk and flour.  Pour over rolled tortillas. 

Bake at 350-degrees for 30-40 minutes.  Pull out and top with remaining cheese, continue baking until melted.

You can prepare this the night before or right before baking - makes no difference - yum!

Green Pepper Casserole

This is a play on a favorite - only with stuffing!  Who can resist stuffing!?

1 lb ground beef
1 small onion, diced
2-3 green peppers, diced
1 pkg chicken stuffing
1 can corn
1 can diced tomatoes
1 Tbsp butter, melted
1 cup shredded cheese

Brown ground beef and onion together.

Steam green peppers in microwave so they aren't crunchy in the casserole.

Mix 1/4 cup of stuffing with the melted butter, set aside.

Once the ground beef is browned, add green peppers, corn and tomatoes and mix.  Once mixed, add remaining stuffing that isn't set aside.  Pour into 9x13 baking dish, cover and bake 25 minutes at 400-degrees.

Remove cover, top with reserved stuffing and cheese and bake another 5-10 minutes.

Easy Everything Chicken

So easy - so simple...throw it all together, cover and bake.

2-3 chicken breasts
1 pkg frozen green beans (or whatever veggie you like)
3 medium sized potatoes, diced into 1" chunks
1 stick of butter, melted
1 pkg of italian dressing seasoning mix

Spray a 9x13 baking dish, make three sections - one for chicken, one for veggies, one for potatoes.  Pour melted butter on top of everything.  Sprinkle seasoning packet on top of everything.  Cover with foil and bake at 350-degrees for 1 hour.

Burritos

It was delicious and a keeper!

2lbs stew meat
1 medium sized can of red enchilada sauce
2 beef bouillon cubes

Put these things into a crock pot for 8 hours on low.

4-6 flour tortillas
1 can refried beans, black beans, whatever
1 small pkg of rice (whatever flavor you like), prepared
1 cup of shredded cheese

Put meat into tortilla with beans and rice (optional), roll into burrito with seam side down in a baking dish.  Once you have all the tortillas filled, rolled and placed in the dish spoon the sauce from the crock pot on top, sprinkle with cheese and bake at 375-degrees for 5-10 minutes, until the cheese is melted.

Ravioli Bake

• 1 pkg frozen cheese ravioli
• 1 jar spaghetti sauce
• 1 can diced tomatoes
• 2 cups shredded mozz
• 1 lb ground beef
• garlic powder

1. Preheat oven to 450-degrees
2. Brown ground beef
3. Add in diced tomatoes, spaghetti sauce and garlic powder (to taste)
4. Layer sauce, ravioli and shredded cheese
5. Cover and bake 30-40 mins

Chicken & Wild Rice Soup

• 10 cups water
• 2 pkgs (4.3 oz) long grain and wild rice mix
• 2 envelopes chk soup mix, minus the noodles
• 3 celery stalks, chopped
• 3 carrots, chopped
• 1 large onion, chopped
• 2 cans cream of chk soup
• shredded chk (we used a rotisserie chicken)

1. Mix all but the rice in and cook on low for 2-3 hours (or longer).
2. Add the rice mix about 45 minutes prior to serving.

Went back to calculate points plus...with 8 servings this comes out to 3-4pts per serving.

French Dips

• 2 Tbsp butter
• 1 shallot (or small onion), diced
• 1 Tbsp flour
• 2 cans beef consomme
• 1.5 lbs deli sliced roast beef
• 4-6 slices of swiss or provolone cheese
• steak seasoning
• 4-6 hoagie buns

1. melt butter in skillet, add shallot/onion ans saute for 2 minutes
2. add flour to butter, cook 1 more minute
3. whisk in consomme, simmer over low heat (I sometimes thicken with corn starch)
4. pile meat loosely across work surface or cutting board and season with grill seasoning
5. then place meat in buns topped with cheese slice
6. bake 5-10 mins at 400-degrees
7. serve sandwiches with au jus

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!

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.

BBQ Turkey, Corn & Mango Quesadillas

serves 6 (2 wedges per serving – 3 pts per serving)

• 1 small red onion, thinly sliced
• 1/2 cup corn
• 6 ounces thin-sliced deli turkey, cut into strips
• 2 Tbsp bbq sauce
• 3/4 cup shredded cheese
• 4 8” tortillas
• 1 mango, peeled, pitted & sliced
• 2 Tbsp chopped cilantro

1. Saute the onion and corn together for a bit in a pan to soften them up, set aside.
2. Place turkey in bbq sauce, toss to coat.
3. Place one tortilla in skillet sprayed with non-stick spray and top with cheese, turkey, onion, corn, mango, cilantro and another tortilla.
4. Cook as you would any quesadilla…
5. Cut each quesadilla into 6 wedges.

I don’t have a picture for this but we LOVED this!  We threw it together for a quick meal the other night and really enjoyed all the flavors.  I’m not sure I’d change a thing from this recipe.  A winner for sure!

Catalina Cranberry Chicken

• 4lbs chicken breast (or whatever type of chicken you have)
• 8 oz Catalina dressing (Kraft)
• 1 can whole berry cranberry sauce
• 1 packet of french onion soup mix

1. preheat oven to 350-degrees
2. place chicken in 9x13 baking dish
3. mix all other ingredients together to make sauce
4. top chicken with sauce
5. bake 50 mins or to 165-degrees

This was amazing!  I was pretty nervous because it’s such a strange combination but it’s so incredibly easy and packs a TON of flavor!  Mike is still raving about this dish hours later!  By far one of the best new recipes we’ve tried in quite some time!  And Bryker enjoyed it, too – so it’s a big hit for us!

Corn Chowder

yield: 8-10 servings

• 2 Tbsp butter
• 1 small onion, minced
• 1/2 cup celery, minced
• 1 Tbsp flour
• 2-1/4 cups skim milk
• 2 bags of frozen corn
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp thyme
• paprika to taste

1. Melt butter and add onion and celery.  Saute until tender.
2. Stir in flour and cook for 1 minute, stirring constantly to avoid burning.
3. Slowly add milk, stir until mixture is thick and bubbly.
4. Add corn, salt, pepper and thyme and simmer for 20 minutes.
5. Puree half of the mixture in the blender and return to pot.

I would suggest you taste this and play around with the spices.  I ended up adding more pepper and some garlic salt.  I’ve made a couple versions of corn chowder and this one is by far our favorite.  It shocked us how much flavor we got from such an easy recipe.  And Bryker loved it, too!  He insisted I take a picture of him with his soup…

Delicious Enchiladas

• half an onion, diced
• 1lb of chicken, cooked & cubed
• 1 cup cheddar cheese
• 1/2 cup picante sauce
• 3 oz of 1/3 fat cream cheese
• 1 tomato, diced
• fresh cilantro, chopped
• tortillas

1. Mix everything except the tortillas together.
2. Stuff into shells.
3. Bake for 15 mins at 350 degrees.

You could do SO many variations of this.  I’d love to add corn and black beans next time.  I don’t recall the exact nutritional facts but this came from a healthy website and all I changed from that was to add the tomato and cilantro.  YUM!  We really enjoyed this one!  I was a little nervous about the cream cheese (I hate cream cheese) but I didn’t notice it at all in the dish – yum, yum, yum!