BBQ Chicken Pizza

Ingredients:

1 1/2 C Diced chicken breast
2 C part-skim mozzarella cheese
2 TBS chopped onions
1 TBS chopped cilantro
1 tsp crushed red pepper flakes
1 tsp minced garlic
1/2 C reduced fat parmesan cheese, grated
1 roll Pillsbury Thin Crust Pizza Dough
2/3 C + 2 TBS BBQ Sauce, any variety


Directions:

Preheat oven to 400 deg (425 if using pizza stone according to dough package instructions). Prepare dough as instructed on packaging. Dice chicken and cook in small amount of oil until cooked through, about 10 minutes. Transfer chicken to small bowl and mix with 2 TBS BBQ Sauce. Spread remaining sauce on pizza dough & top with chicken, onions, garlic, pepper, cheeses & cilantro. Cook about 10-12 minutes or until crust is golden and cheese is melted. Makes 8 servings.

6 WW pts per serving.

Smoky Orange BBQ Shrimp Skewers

Ingredients:

3 TBS BBQ Sauce
2 TBS Chopped Cilantro
1 tsp orange zest, plus extra for garnish if you so choose
1 1/2 TBS fresh orange juice
1 tsp apple cider vinegar
1 lb extra large shrimp, shelled & clean - I use the previously cooked kind
2 TBS Chopped onion
1/4 tsp ground cumin


Directions:

Combine BBQ suace, cilantro, orange zest, juice, vinegar & cumin in a large bowl. Add shrimp & toss to coat. Let marinate at least 10 minutes. Thread 5-6 shrimp onto each of the four 12" skewers & brush with remaining sauce. Lightly coat skewers with cooking spray.

Grill skewers on med-high heat, turning as needed, just until shrimp are cooked through (about 6-8 minutes). Remove to serving plates/platter & sprinkle with remaining onion & orange zest as a garnish (optional). Makes about 4 skewers.

3 WW pts per skewer.

Rosemary Shrimp Skewers

Ingredients:

3 TBS Olive or Canola oil
3 TBS lemon juice
3 Cloves garlic - smashed or minced
2 tsp minced rosemary
3/4 tsp salt
1/4 tsp black pepper
1 1/2 lbs extra large shrimp, shelled & clean - I use the previously cooked kind
Crushed red pepper (to taste)
Chili powder (to taste)


Directions:

Combine oil, lemon juice, garlic, rosemary, salt, pepper(s) and chili powder in a medium bowl. Add shrimp, toss well. Cover & marinate at least 15 minutes in the refridgerator. If using wooden skewers, soak in water for 20 minutes to prevent scortching.

Heat grill to med-high heat. Thread shrimp on skewers (about 5 shrimp per skewer) and brush with remaining marinade. Lightly mist with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side. Makes about 8 skewers.

3 WW pts per skewer.

Crockpot Creamy Potato Soup

Ingredients:

8 C potatoes, diced
1/3 C chopped onion
3 (14 1/2 oz) cans chicken broth
1 (10 3/4 oz) can 98% fat free cream of chicken soup
8 oz fat free cream cheese, cubed

Directions:

Mix all ingredients except cream cheese into crockpot. Cook on low 8-10 hrs until potatoes are tender. Add cream cheese and blend (I also added 1/4 C shredded cheddar cheese). Top with shredded cheese, bacon bits and chives if desired. Makes 6 servings.

5 WW points per serving

Fruit Salad and Orange Honey Yogurt Dressing

Salad:

1 bunch (head or whatever) of romaine lettuce, chopped

1 medium orange, sliced (use the peel for the zest for the dressing below)

2 kiwis, sliced

1 packaged blueberries

1/2 package strawberries, chopped

2 apples, chopped (I used Granny Smith brand)

1 C dried cranberries

1 C cinnamon brown sugar roasted almonds (I used Blue Diamond brand)

Dressing:

12 oz. Light Vanilla Yogurt

2 TBS Honey

1/2 tsp vanilla extract

2 TBS orange zest

Mix all salad ingredients in bowl and mix all the dressing ingredients together in a small bowl or container. (I used an old yogurt container so I could use the rest later).

So tasty! The dressing serves about 10, the salad probably about 5. It's about 3 WW pts per serving.

Mexican Casserole

Ingredients:

1 can fat free cream of mushroom soup

1 can fat free cream of chicken soup

1 can water

1 can black beans, drained and rinsed

1 can diced tomatoes with chilies, drained (use plain diced tomatoes if you don't want it really spicy)

1 1/2 c brown rice

1 pkg taco seasoning (I made my own seasoning to save on the sodium. See bottom for the ingredients)

cilantro and green onions chopped (optional)

frozen boneless, skinless chicken breasts (about 1 lb.)

shredded cheddar cheese (optional-not included in point value)

Directions:

Preheat oven to 350 deg. Spray 13"x9" casserole dish with cooking spray. Wisk soups, water and seasoning in bowl, then add rice and stir. Pour into bottom of dish. Place chicken breasts FROZEN over soup/rice mixture. Pour beans and tomatoes over chicken. Add cilantro and green onions on top if you choose. Cover with foil. Bake for 1 hour 40 mins. Remove foil and sprinkle cheese over top to melt if you want cheese. Makes 8-12 servings depending on how hungry you are! This is really filling and can be really spicy with the seasonings below and chilis. I added a couple tablespoons light sour cream over top.

*Home-made taco seasoning*
1 TBS chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp oregano
1 tsp crushed red pepper flakes
1/2 tsp black pepper

8 servings = 5 WW per serving

Honey Mustard Chicken

Ingredients:

3lbs. boneless chicken breasts

1/2cup. honey

1/2cup. Dijon or other spicy mustard brown mustard

¼ cup. melted butter

1 tsp. curry powder

Directions:

Combine all ingredients except chicken. Dip each piece of chien in sauce and place in a greased roasting pan. Pour remaining sauce over chicken. Bake at 350 degrees for 35-45mins, or until chicken is done. (I like to serve on rice, so keep a little extra honey mustard sauce to add for later.)

Irresistible peanut butter cookies (Crisco)

Ingredients:

3/4 cup Jif Creamy peanut butter cookies

½ stick Crisco all-vegetable shortening sticks

0r ½ cup Crisco all vegetable shortening

1 ¼ firmly packed brown sugar

3 tbs. milk

1 tbs. vanilla extract

1 LG egg

1 ¾ cup Flour

¾ tsp. baking soda

¾ tsp. salt

Directions:

Heat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electronic mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded measuring tablespoonfuls of dough 2 – inch apart onto grease baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

Bake on a baking sheet at a time for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.

Meatloaf

Ingredients:

2lbs ground beef

1/2lb sausage

1 small can tomato sauce

3 eggs

1 cup bread crumbs

1 pkg dry lipton onion soup mix

Directions:

Mix all together, I use my hands!!! Shape into loaf. Bake 325 degrees for 1 ½ hours

Toll House Pie

Ingredients:

2 eggs

1/2cup flour

1/2cup sugar

1/2cup brown sugar

1cup (2 sticks) of butter, melted

6oz chocolate chips

Nuts are optional (1cup either pecans/walnuts)

1 9” unbaked pie shell

Directions:

Preheat oven to 325 degrees. Beat eggs until foamy. Add flour and sugar. Add butter mix well. Add chips and nuts. Pour into shell. Bake 45-60 mins. Let it sit for 30 mins. Serve warm. Top with whipping cream/or ice cream if desired.

Funeral Potatoes

Ingredients:

1pkg frozen shredded potatoes

2 cans cream of chicken soup

1 pint sour cream

2 cups grated cheddar cheese

Directions:

Mix all together. Top with 1 cup crushed corn flakes mixed with 2 tablespoon butter melted put on top. Bake @ 350 degrees for 30 mins.

Chocolate Frosting

Ingredients:

1 lb powder sugar = 4 cups

½ cup Milk

2 tsp Vanilla

4 square’s of unsweetened chocolate

1 cup of melted butter

Directions:

Add Melted butter & chocolate together than add the rest of the ingredients & beat.

Homemade Chocolate Cake (The Best Ever)

Ingredients:

3 squares unsweetened chocolate (melted)

1 cup butter

2 ¼ cup brown sugar

3 eggs

1 tsp vanilla

1 cup sour cream

1 cup boiling water

2 cup flour

2 tsp baking soda

Directions:

Beat butter & brown sugar, add eggs. Beat for 5 mins, add chocolate, beat. Add sour cream & flour & soda (alternating). Then add boiling water. Bake @ 350 degrees for 25-35 mins.

Honey Walnut Shrimp

Ingredients:

1 C Water

2/3 C White Sugar

1/2 C Walnuts

4 Egg Whites

2/3 C Mochiko (Sweet Rice Flour) - most health food stores (Good Earth) have sweet rice flour.

1/4 C Light Mayonnaise

1 Lb. Large Shrimp, peeled, deveined

2 TBS Honey

1 TBS Canned sweetened condensed milk

1 C Canola oil for frying

Directions:

Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Makes 4 servings - these are 13 WW points per serving, but so very delicious!

Mock Wendy's Frosty

Ingredients:

1 CUP Nonfat (skim) milk
2 TBSP Sugar-Free, Fat Free Chocolate Pudding Mix
1 TSP Vanilla Extract
1 TSP Unsweetened Cocoa
1/2 TBSP Splenda (2-3 small packets)
2 TBL Cool-Whip Free (optional)
7 Ice Cubes (we did 9-10 in order to make it more thick, 7 just didn't do it)

Directions:

Place all in a blender that chops ice well. Blend until all is well mixed and all of the ice is chopped up. Mixture should be nice and thick. I like to pour the drink in a Starbucks cup or some other attractive-looking container!

This recipe makes almost 20 ounces, which I personally think is too much for one serving. I highly suggest dividing this recipe in half or share the full recipe version with someone special.

*77.4 Calories/serving, 1 WW point/serving

Baked Chicken Tortillas

Ingredients:

2 C cooked chicken breasts (shredded or cubed)

1 C salsa (divided)

1 C fat-free sour cream

3 oz shredded cheese

6 tortillas (I used light tortillas to keep fat low)

1 C canned tomatoes with green chilies

2 TBS chopped/minced onion

3 tsp cumin

1 tsp chili powder

1 C sliced mushrooms (optional)

Directions:

Preheat oven to 350 deg. Boil chicken and shred and mix with cumin, chili powder and onions. Mix 1/2 C salsa with sour cream in small bowl. Spread evenly over the 6 tortillas. Scoop chicken and canned tomatoes/chilies in the center of the tortillas. If using mushrooms, place mushrooms in center of each tortilla as well. Roll up tortillas and place seam-side down onto baking sheet coated in cooking spray. Top with salsa (any any remaining sour cream/salsa mix if there's any left). Baked for 15 minutes. Sprinkle with shredded cheese and continue cooking 5 more minutes until cheese is melted. Makes 6 servings.

*Approx. 6 WW per serving

Chicken-Broccoli Divan

Ingredients:

1lb fresh broccoli, cup into spears, cooked and drained or 1 pkg ( 10 oz) frozen broccoli spears, cooked and drained.

2 cans ( 4.5 oz each ) swanson premium chunk chicken breast, drained.

1 can ( 10 3/4 oz) Campbell's Broccoli Cheese soup

1/3 cup milk

1/2 cup chredded Cheddar cheese ( optional)

2 TBL dry bread crumbs

1 TBL butter or margarine melted

Directions:

Place broccoli in 2 qt shallow baking dish. Top with chicken.

Mix soup and milk together in another bowl. Pour over chicken. Sprinkle with cheese.

Mix bread crumbs and butter. Sprinkle over top. Bake at 450 degrees for 20 min or until hot.

*We served it over minute rice.

Spring Asparagus and Lemon Fettuccine

Ingredients

2 tsp butter

2 tsp olive oil

1 pound asparagus, cut into 1 inch pieces

1/2 tsp salt

1/4 tsp black pepper

1 large egg

1 cup fat-free creamer, such as fat-free half and half

1 tsp cornstarch, mixed with 1 tablespoon water

1/2 pound uncooked fettuccine, cooked and kept hot

1/4 cup parsley, fresh, chopped

2 Tbsp grated Parmesan cheese

1 Tbsp lemon zest

2 Tbsp fresh lemon juice

Directions

1. Place butter and olive oil in a large skillet; melt over medium heat.

Add asparagus, sprinkle with salt and pepper and cook, stirring

occasionally, until asparagus begins to brown, about 6 minutes;

remove from skillet and set aside. (Note: if using thick asparagus,

peel the bottom of each stalk with a vegetable peeler and then

slice each in half lengthwise to ensure they'll be properly cooked.)

2. Meanwhile, whisk egg and creamer together in a small bowl; add

mixture to skillet used to cook asparagus. Place skillet over

medium heat and add cornstarch mixture, stirring constantly, until

thickened. Add remaining ingredients and asparagus back to pet,

stir to combine and serve immediately. Yields about 1 1/2 cups per

serving. (If desired top with grilled chicken). Makes 4 servings.

*7 WW points per serving (without chicken)

Caramel Oatmeal Bars

Ingredients:

1 1/2 c flour

1 1/2 c oats

1 1/8 c brown sugar

3/4 tsp baking soda

3/4 tsp salt

1 c butter

1 1/2 c choc. chips

1 c Mrs Richardson's butterscotch caramel sauce

4 Tbsp flour

Directions:

Mix flour, oats, sugar, soda, salt, and butter to crumble. Press 1/2 into greased pan. Bake at 350 degrees for 10 minutes. Sprinkle choc. chips on top. Mix caramel and flour together and drizzle over choc. chips.

Crumble other 1/2 of mixture over top. Bake 15-20 minutes. Chill.

Cinnamon Bundt Bread

Ingredients:

2/3 c brown sugar

1/2 c melted butter

1/2 c sour cream

3/4 c chopped pecans

Directions:

Mix all together. 2 cans Pillsbury cinnamon rolls, cut each roll into fourths. Toss rolls in mixture. Put in greased bundt pan. Bake at 350 for 30-40 minutes. Drizzle frosting over the top.

Super Chocolate 113 Calorie Brownies

Ingredients:

1/4 C unsweetened applesauce

1 tsp vanilla extract

4 egg whites

1 C sugar

1/4 C unbleached, all-purpose flour

1/2 C unsweetened cocoa powder

1/2 tsp instant espresso powder (optional - does not give brownies a coffee flavor)

1/2 tsp baking powder

1/2 tsp salt

1/4 C mini semi-sweet chocolate chips

Directions:

Preheat oven to 350 deg. Spray 8" x 8" non-stick cake pan with cooking spray. In medium bowl, using a sturdy whisk or spatula, mix the egg whites, applesauce, vanilla and sugar until well combined. Add flour, cocoa powder, espresso powder, baking powder and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle chocolate chips evenly over the top. Bake brownies for 20-22 mins or until a toothpick inserted in the center comes out dry (a few crumbs are okay). Transfer the pan to a cooling rack and allow them to cool 5 mins. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.

These are very rich, so the small brownie is all you need for your chocolate fix and only 113 calories unlike traditional double chocolate brownies, which have 260 calories per serving.

*2 WW pts per brownie

Cream Ranch Pork Chops & Rice

Ingredients:

1 TBS vegetable oil

4 boneless pork chops, 3/4" thick

1 can (10 3/4 oz.) Campbell's 98% Fat Free Cream of Mushroom Soup

1/2 soup can fat free milk

1 pkg (1 oz.) ranch salad dressing mix

paprika

2 C prepared brown rice

Directions:

Heat oil in skillet. Add chops and cook until browned. Add soup, milk and 1/2 pkg ranch mix. Heat to a boil. Cover and cook over low heat 10 mins until done. Sprinkle with paprika. Serve over ranch-style rice. I added one TBS of low fat mozzarella cheese to each chop, which makes it taste even better (not included in WW points).

To make ranch-style rice: Add remaining ranch mix to water when making rice.

*9 WW pts per serving (with brown rice)

Crockpot Meatballs

Ingredients:

1 large jar of grape jelly

1 bottle of chili sauce (about 12 oz)

1 package of frozen meatballs - any size

Directions:

Combine jar of jelly with bottle of chili sauce in crockpot and cook on high until mixture is liquid. Add meatballs and continue to cook on high until meatballs are hot. Sounds weird, but it's really delicious!!

Grandma's Peanut Butter Fingers

Ingredients for bars:

1 cup margarine

1 cup sugar

1 cup brown sugar

2 eggs

1/2 tsp vanilla

1 tsp baking soda

1 tsp salt

2 cups flour

1 ½ cups instant oatmeal

2 cups peanut butter

Ingredients for Frosting:

1 cube butter melted

2 tablespoons of cocoa

1/4 cup milk

3½ cups powdered sugar

1 tsp vanilla

Directions:

Preheat oven to 375. Mix all ingredients, but peanut butter, then put on ungreased cookie sheet. Press dough to pan, then roll with glass cup across to flatten. Bake 15 mins in 375 degree oven. While the other ingredients are cooking, place peanut butter in separate bowl and beat with mixer ( I also microwave for a few seconds to soften). Take pan of other ingredients out of oven and pour Peanut Butter over the top of mixture and spread. Let sit for 20 to 30 minutes. Beat together ingredients for frosting and spread over the peanut Butter fingers. If you like a little more chocolate you can 1 and 1/2 the recipe for the frosting.

Chicken Enchiladas

Ingredients:

1/2 C canned green chilies

1 can 98% fat free cream of chicken soup

8 oz. fat free sour cream

1/2 tsp garlic powder

1/4 C fat free milk

3 chicken breasts, cooked & shredded

1/2 C reduced fat mexican style shredded cheese

4 large tortillas (I used flour, but if you use wheat it'd be less WW points/calories)

1 TBS olive oil (optional)

Directions:

Preheat oven to 350. Boil chicken and shred. Saute chilies in oil for a minute, then add the soup, sour cream & garlic powder. Stir & cook on low 4 minutes. In a separate bowl, add chicken and 1/2 of the soup mixture with 1/2 of the shredded cheese. Fill tortillas. In leftover soup mixture, add milk and pour over tortillas & sprinkle with remaining cheese. Cook approx. 30 minutes. Makes 4 servings.

*8 points per serving

Snickers Fruit Salad

Ingredients:

8 oz. tub whipped topping

4 large green apples

4 large red apples

6 regular (or one back mini-size) snicker bars

1 package red grapes

lemon juice (just to keep the apples from browning)

Directions:

Chop apples into small pieces and put apple pieces and grapes into bowl. Cut snickers into small pieces and place in bowl. Fold in whipped topping until well mix. Chill and serve.

Carmel Apple Salad

Ingredients:

8 oz. tub of fat free whipped topping

1 box sugar free instant Butterscotch pudding mix

14 oz. can pineapple tidits in juice

4 large red apples (or more)

4 large green apples (or more)

Directions:

Combine pudding mix and pineapple (with juice) in bowl. Mix well and set aside. Dice apples into small pieces and combine with pudding mixture. Fold in whipped topping until well mixed. Chill and serve. Makes 16 servings.

*1 Point per serving

Grandma John's Applesauce Cookies

Ingredients:

2 cup applesauce

1 teaspoon baking soda

½ cup shortening

1 cup sugar

2 eggs

2 cups flour

½ teaspoon cinnamon

½ teaspoon cloves

½ teaspoon nutmeg

½ teaspoon salt

1 package (12 oz.) chocolate chips

½ cup nuts (optional)

Directions:

Blend applesauce and baking soda with non metal spoon. Let stand. Cream sugar and shortening. Add eggs and blend well. Combine flour, cinnamon, cloves, nutmeg and salt. Alternate adding applesauce and dry ingredients into creamed mix. Add chocolate chips and nuts. Bake at 325º for 12-15 minutes. Makes about 4 dozen cookies. Enjoy!

*2 WW pts per cookie

Lasagna

Ingredients:

2 lbs or 1½ ground beef

3 tablespoons parsley flakes

3 tablespoons Parmesan cheese

pepper and salt to taste

2-15 oz. cans tomato sauce

2-10 oz. cans tomato puree

1-12 oz. can tomato paste

1-14.5 oz. can diced tomatoes

2½ cups mild cheddar cheese

2½ cups mozzarella cheese

2½ cups of Edam or Gouda cheese

1 box lasagna noodles (cooked according to box)

Directions:

Brown meet with the parsley flakes, Parmesan cheese, pepper and salt. Then add tomato sauce, tomato puree, tomato paste, and diced tomatoes to meat. Simmer on low for 30 minutes. In deep casserole dish or pan layer half of sauce mix, then half of noodles, then cheese, then other half of noodles, the rest of the sauce mix, and sprinkle Parmesan cheese on top. Cover with tin foil and cook at 350º for 45 minutes to one hour. May make the day before and freeze. If frozen, cook at 325º for 1½ to 2 hours. So delicious!

Cream Cheese Chicken with Broccoli

Ingredients:

4 pounds boneless skinless chicken breasts, cut into 1⁄2-inch pieces

1 tablespoon olive oil

1 package (1 ounce) Italian salad dressing mix

2 cups sliced mushrooms

1 cup chopped onion

1 can (10 3⁄4 ounces) condensed low-fat cream of chicken soup, undiluted

1 bag (10 ounces) frozen broccoli florets, thawed

1 package (8 ounces) low-fat cream cheese, cubed

4 tablespoons vanilla extract

Hot cooked pasta

Directions:

Toss chicken with olive oil. Sprinkle with Italian salad dressing mix. Place in 5-quart CROCK-POT® slow cooker. Cover; cook on LOW 3 hours. Coat large skillet with nonstick cooking spray. Add mushrooms and onion; cook 5 minutes over medium heat or until onions are tender, stirring occasionally. Add soup, broccoli, cream cheese and vanilla extract to skillet; cook and stir until hot. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. Cover; cook on LOW 1 hour. Serve chicken and sauce over pasta. Makes 2-4 servings.

I cooked the soup and chicken in the same crock pot for the last hour and it worked just fine. It was so delicious!!

*10 points per serving