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.

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.

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!

Cajun Chicken Alfredo

• 1lb chicken breast, thawed and trimmed
• 1 Tbsp cajun seasoning
• 1 pkg creamy garlic alfredo sauce (the powder mix)
• 3 pieces laughing cow cheese
• 1 cup milk
• 4 cups pasta
• parmesan cheese

1. season chicken with cajun seasoning
2. fry or grill chicken
3. prepare pasta as directed on pkg
4. combine alfredo mix, laughing cow cheese and milk in a small sauce pan
5. stir sauce mix constantly until it boils, then boil for one minute and remove from heat
6. when chicken is cooked, dice (or leave it, it’s up to you)
7. toss pasta with parmesan and then combine pasta, chicken and alfredo sauce
8. YUM…this is from a selection of low-fat recipes and trust me – there is nothing about this that tastes low-fat

Orange Chicken with Broccoli

Yield: 4 servings (4 ww pts each)

• 4 tsp vegetable oil (we used ginger oil)
• 1 Tbsp minced peeled fresh ginger (we used a dash of ground ginger)
• 1 lb chk, thawed and cut into strips
• 2 cups broccoli florets (I just used a bag of frozen)
• 1/4 cup water
• 1/2 cup chicken broth
• 1/4 cup orange juice
• 3 Tbsp soy sauce
• 1 tsp cornstarch, dissolved in 1 Tbsp water
• 1 orange, peeled and sectioned (we used a couple clementines)

1. In a large skillet, fry the chicken in oil.  If you do fresh ginger you want to do that first and then set it aside.
2. Sprinkle chicken with ginger.  Once cooked through, set aside.
3. In the same skillet, combine broccoli and water.  Cook 5-6 minutes (longer if frozen) and then add chicken back to skillet.
4. Stir in broth, orange juice and soy sauce.
5. Add corn starch mixture, bring to boil.
6. Once it thickens a little, add the orange and heat through.
7. Serve and enjoy!

We had ours with some brown rice, though it didn’t need it.  This is a hearty meal and REALLY quite tasty.  It isn’t as easy as my normal meals (i.e. throw it in a pan and bake) but really it isn’t too hard and the flavors are worth the little bit extra!

 

Foil-Pack Taco Chicken

Yield: 4 packs (6 ww pts each)

• 4 small chk breasts, thawed (4 oz each)
• 1 pkg taco seasoning
• 2 medium sized potatoes, thinly sliced
• 3/4 cup shredded cheese
• 1/2 cup salsa
• 1/4 cup sour cream

1. preheat oven to 400-degrees
2. lay out 4 foil pieces and spray with cooking spray
3. top with potatoes slices and chicken
4. sprinkle taco seasoning on chicken
5. top with salsa
6. bake 30 mins, until chicken is 165-degrees
7. remove from foil, top with sour cream and ENJOY!

The potatoes were something different for us on this.  We’ve done this with rice but I thought the potatoes added a different “vibe” – quite tasty!  We had some homemade salsa so our packets included black beans and corn that were in that.  We didn’t have sour cream so we missed out on that excitement.  Overall, this is something we’ll do again.  It was SUPER easy and fast to put together.  I might change up my seasoning a bit and not rely on the taco seasoning for all my flavoring and do some of my own...other than that – YUM!

BBQ Cheeseburger & Rice Skillet

Yield: 6 servings (9 ww pts each)

• 1 lb ground beef
• 1/2 cup onion, diced
• 1-3/4 cup water
• 1 cup bbq sauce
• 2 cups instant rice (we used brown)
• 1 cup shredded cheese
• 1 can corn

1. Brown meat with onion in a large skillet.
2. Add water, bbq sauce and corn.  Mix well and bring to boil.
3. Stir in rice, cover.  Reduce heat to low and cook 10-12 minutes.
4. Stir, sprinkle with cheese and enjoy!

This on really warms up well for leftovers the next day.  The corn kind of give it a little something else but I think a green pepper would be tasty in this, too! 

Cowboy Stew

Yield: 6 servings (7ww pts each)

• 28oz can of baked beans
• 1 lb stew meat
• 1/2 cup onion, chopped
• 4 medium potatoes, cut up to 1/4” thick pieces
• garlic, salt & pepper to taste

1. throw everything into crock pot
2. cook on low 8-10 hours

This recipe was weird to me at first glance but in the end, it was quite tasty! Our version was a little bland so make sure you taste towards the end and spice accordingly. This would be good with some green pepper and perhaps even some jalapeno, too! Also, I added some water because it looked to thick…that was a mistake – it got a bit runny in the end…so no water needed!

Another Taco Bake

yield: 8 servings (5 ww pts each)

• 1 lb ground beef
• 1 can tomato sauce
• 1 pkg taco seasoning
• small onion, chopped
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• shredded cheddar
• 1 tube reduced-fat crescent rolls

1. preheat oven to 375-degrees
2. unroll crescent rolls in 9x13 baking dish, pinch together to make crust
3. bake 6-8 minutes
4. meanwhile, brown ground beef with onion and set aside
5. in a bowl, mix tomato sauce, taco seasoning, corn and beans together
6. top crescent rolls with ground beef, top ground beef with tomato sauce mixture
7. top with cheese
8. bake 15-20 minutes

Filipino Pork Chops

yield: 4 pork chops (5 ww pts each)

• 1/2 can 7-up
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1 lemon, juice of
• 1/2 cup brown sugar
• 6 cloves garlic, crushed
• 1 tsp black pepper
• crushed red pepper flakes

1. combine everything in a bag and add pork chops
2. marinade overnight
3. preheat oven to 350-degrees
4. pour bag contents into baking dish
5. bake for ~20 mins, to 165-degrees internal temp
6. serve with rice

You could fry these in the skillet or even trim your chops or loin into long thin strips and grill, bake or fry them on a skewer. These were delicious. I had even over cooked them a bit so they were a little dry and STILL tasted delicious. We’ll definitely have these again. The marinade is really unique. You don’t taste a lot of soy and you don’t taste vinegar at all. I’m not sure really what it is specifically that you do taste, but the flavors all blend together perfectly. This recipe is a keeper!

Monterrey Chicken

yield: 4-5oz chk breasts (6 ww pts each)

4 (5 oz) Boneless Skinless Chicken Breasts
1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese
1 (14 oz.) Can Rotel tomatoes, drained
Sliced Green Onions (didn’t use)
Pepper

1. preheat oven to 400-degrees
2. if chk breasts are thick, cut them in half so they’re thinner
3. place chk into 9x13 baking dish
4. season chk with pepper
5. top with favorite bbq sauce, rotel tomatoesand bacon bits
6. bake ~20 mins (until they reach 165-degrees)
7. top with shredded cheese and green onion and bake 5 mins
8. SERVE ‘EM UP!

We loved these! Our bbq sauce is a little spicy so it really added a different taste. The rotel tomatoes sounded weird, but they really added a lot, too. I didn’t feel like we missed anything with the green onion not being on top…but if you have it, use it!

Broccoli Potato Soup

yield: 11-1cup servings (2 ww pts each)

4 Cups Fat Free Chicken Broth
12 oz. Potatoes, peeled and chopped
1 Cup Chopped Celery
1 Cup Chopped Carrot
16 oz. Frozen Chopped Broccoli, thawed (I used fresh)
1/4 teaspoon Salt
1/4 Cup Chopped Onion
1/4 teaspoon Pepper
3 Tablespoons All-Purpose Flour
2 Cups Skim Milk
6 oz. Velveeta Light

1. clean and chop veggies
2. combine everything into crock pot
3. cook on low for 8-10 hours
4. delicious!

My “lesson learned” on this recipe was to make sure it cooks all day. I tried to cheat with half a day due to my own laziness and it definitely needs the full day. Also, since I was cheating…I cranked it up to high at the end and my cheese all separated. So while it was still tasty and delicious…it was ugly.

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.