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

Extra Creamy Three Cheese Macaroni

Ingredients:

2 cups dried macaroni

1 cup (8oz) shredded sharp cheese

1 cup (8oz) shredded fontina cheese

1/2 cup grated parmesan cheese

4 tablespoons butter or margarine

3 eggs, beaten

1/2 cup sour cream

1 can condensed cheddar cheese soup (or cream cheese spread)

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup milk

1 teaspoon mustard

1/2 cup mayonnaise

Directions:

Cook macaroni according to package, drain, set aside. Meanwhile, in medium-size saucepan melt butter over medium-high heat, stir in cheeses, and stir until cheese is melted. Remove from heat, set aside. In crock pot combine eggs, sour cream, soup, salt, pepper, milk, mustard, and mayonnaise, stir well. Add butter and cheese mixture, stir. Add macaroni, stir well. Cook on low 3 hours, stirring occasionally.

*You can substitute mozzarella for the fontina.

*You can make this dish earlier in the day or a day early, just prepare it and put it in a large bowl and place in the refrigerator, and give it an extra hour in the crock pot.

Easy Pumpkin Spice Cookies

Ingredients:

1 box spice cake mix

1 can pure pumpkin (15oz. can)

Non-stick cooking spray

Directions:

Preheat oven to 350. Spray cookie sheets with non- stick cooking spray. In a large bowl mix together the cake mix and the canned pumpkin. Drop cookie dough onto cookie sheets and then bake for around 10-12 minutes. Makes 48 cookies

*May add chocolate chips if preferred, but it will change point values

*1 point per cookie

Pineapple Zucchini Cake with Cream Cheese Frosting

Ingredients for Cake:

3/4 cup all-purpose flour

3/4 whole wheat flour

1 cup granulated sugar

1/2 cup flaked coconut

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1/4 tsp nutmeg, optional

1 pinch ginger, optional

3 tbsp canola oil

2 whole large eggs

1 tsp vanilla

2 cups grated zucchini, unpeeled

20 oz. can crushed pineapple in juice, drained

Ingredients for Frosting:

8 oz. 1/3 fat Philadelphia Cream Cheese

1 cup powdered sugar

1 tsp vanilla extract

Directions:

Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk. In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together. Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired (extra points). Serving size 1 slice.

Calories: 224, 5 Points Values

Oven-Fried Mozzarella Sticks

	Ingredients: 2 spray(s) olive oil cooking spray, divided 8 oz canned tomato sauce
	2 tsp ground oregano, divided
	3 slice(s) reduced-calorie wheat bread, torn
	1 tsp dried thyme
	8 oz part-skim mozzarella cheese, cut into 8 finger-like strips
	2 Tbsp honey mustard

Directions:

Preheat oven to 400ºF. Coat a baking sheet with cooking spray. In a small saucepan, combine tomato sauce and 1 teaspoon of oregano; set pan over low heat and simmer 10 minutes. Meanwhile, in a food processor, combine bread, remaining teaspoon of oregano and thyme; process until mixture resembles fine crumbs. Place crumbs in a shallow bowl. (Tip: Use the ends of the loaf of bread for the bread crumbs since those slices are often uneaten.) Coat cheese sticks with honey mustard. Transfer cheese to bread crumb mixture and turn to coat. Arrange cheese on prepared baking sheet and lightly coat with cooking spray. Bake until golden brown, about 4 to 5 minutes. Serve with warmed tomato sauce on the side. Yields 2 cheese sticks and about 1/4 cup of sauce per serving.

*4 points per serving

Four Cheese Macaroni and Cheese

Ingredients:

1 spray(s)cooking spray

1/8 tsp table salt, or to taste (for cooking pasta)

12 oz uncooked macaroni

1 Tbsp unsalted butter

1 Tbsp all-purpose flour

2 1/2 cup(s)

1% low-fat milk

2 cup(s) onion(s), finely chopped

1/2 tsp paprika

2 piece(s) bay leaf

1/4 cup(s) blue cheese, crumbled

5 oz cheddar or colby cheese, shredded (extra-sharp suggested)

3 oz low-fat shredded cheddar cheese

3/4 tsp black pepper, freshly ground, or to taste

3/4 tsp table salt, to taste

2 oz Parmesan cheese, finely grated (Parmigiano Reggiano suggested)

Directions:

Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray; set aside. Cook macaroni in salted water as directed on package; set aside. Melt butter in a medium saucepan over medium-low heat. Slowly add flour, stirring constantly; cook for about 3 minutes. Slowly whisk in milk to thoroughly incorporate flour mixture. Stir in onion, paprika and bay leaf. Simmer for 15 minutes, stirring frequently; remove from heat. Combine blue cheese with about two-thirds of both types of cheddar cheese in saucepan and season to taste with salt and pepper; stir in macaroni. Pour half of macaroni mixture into prepared casserole dish and top with remaining cheddar cheeses. Pour in remaining macaroni mixture and sprinkle with Parmesan cheese; bake for 30 minutes. Let stand for about 5 to 10 minutes before slicing into 9 pieces. Yields 1 piece per serving.

*Spice up this recipe with minced jalapeno or toss in chopped roasted red pepper for color (could affect points values).

*7 Points Value

Healthy Chicken Parmesan

Ingredients:

2 Egg Whites

⅓ Cup Italian Seasoned Breadcrumbs

4 TBSP Grated Reduced-fat Parmesan Cheese

½ LB Chicken Breast

4 oz. Whole-wheat or Spinach Pasta

1 Cup Lowfat Pasta/Spaghetti Sauce

Directions:

Beat egg whites until slightly frothy. Mix breadcrumbs and 2 TBSP Parmesan cheese in pie plate. Dip chicken breasts in egg whites, then into breadcrumbs (coat both sides). Bake chicken at 400º for about 12 minutes each side, or until chicken is no longer pink and breading is golden brown. Prepare pasta according to instructions on box while chicken is baking and warm pasta sauce. Place warm pasta with baked chicken breasts. Top with pasta sauce and remaining Parmesan cheese. Makes 2 servings.

401.8 Calories

Heavenly Baked Peaches

Ingredients:

1 15 oz. can sliced peaches in extra light syrup, drained

2 TBS flour

2 TBS brown sugar

1/2 tsp cinnamon

3 TBS oats

Directions:

Preheat oven to 375 degrees. Mix together flour, brown sugar, oats, and cinnamon. Mix with peaces in a small baking dish. Bake 30 minutes. Makes three 2/3 C servings. You can substitute any fruit (fresh, frozen or canned). Optional: Top with vanilla yogurt or cool whip (not included in calorie info).

163 calories

Banana Bread

Ingredients:

2 C flour

3/4 C sugar

3 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg

3/4 C milk

1/4 C applesauce

1 1/2 C mashed bananas

Directions:

Preheat oven to 350. Grease bread loaf pan (unless it's nonstick). Mix all dry ingredients into a large bowl, make sure to mix well. Mix all wet ingredients in another bowl, mix thoroughly. Add wet mix to dry mix and stir thoroughly. Put into bread loaf pan and cook for approx. 55-65 minutes. (Start checking the color around 50 mins, should be a nice golden brown. Insert a toothpick in the center to check if it's done. Toothpick may be moist from bananas, but just make sure it's not moist from batter.) Let bread cool in pan for about 5-10 mins. Run a knife along outside edges to loosen sides. You can add chocolate chips to make it even sweeter. This bread is great warm with peanut butter on it! Makes 12 slices.

149.4 calories

Crockpot Spanish Stew

Ingredients:

3-4 chicken breasts

2 15 oz. cans black beans, undrained

2 15 oz. can stewed tomatoes

1 C salsa

4 oz. can chopped green chilies

14.5 oz. can tomato sauce

Directions:

Spray crockpot with non-stick spray. Place chicken breasts in the bottom of the crock (can be frozen still). Add all remaining ingredients on top. Cook for 8-9 hrs on low or 4-5 hrs on high. Shred chicken once cooked. Can sprinkle cheese on top. Makes approx. 12 1-cup servings. (We crumbled a couple tortilla chips and a dollop of fat free sour cream on top - cheese, sour cream or chips are not included in calories)

125.3 calories per 1 C serving

Crock Pot Mac & Cheese with Chicken and Veggies

Ingredients:

1 can cream of mushroom soup (low fat preferred - fat free falls apart in this recipe)

1 can cheese soup

1 can cream of onion, or chicken or celery soup (low fat preferred)

1 lb chicken breasts

8 oz sour cream (low fat preferred)

1 lb. pasta - any shape

1 package frozen veggies (cauliflower or broccoli work well)

Directions:

In crockpot mix the soups together. Place chicken in soup mixture, making sure they are well covered. Cook in crockpot for 6-8 hours. Chicken will fall apart when done. Once chicken is done cooking, mix sour cream into the sauce. Let thicken with heat off. Cook pasta according to package directions. Add frozen veggies into the pasta water and cook at the same time. Drain. Place pasta/veggie mixture back into large pot. Add chicken and sauce on top of pasta. Mix together so pasta is covered and chicken is shredded. May add shredded cheddar cheese on top to serve, or a dollop of sour cream if desired. Makes approx. 8 servings depending on what type of pasta used.

Crispy Ranch Chicken

Ingredients:

4 boneless skinless chicken breasts

1/2 pkg ranch dressing mix

2 C crispy rice cereal

1/4 C grated parmesean cheese

2 egg whites (beaten)

2 TBS light butter (optional)

Directions:

Mix rice cereal, ranch mix and parmesean cheese together in a bowl. Dip chicken in egg whites, then in the cereal mixture to coat evenly. Arrange chicken on greased baking sheet. Bake until golden (about 30-35 mins). Serves 4.

Arroz con Pollo

Ingredients:

1 pound boneless skinless chicken breast, cubed

1 small can diced tomatoes with zesty green chilies

1 jar Ragu Light Parmesean Alfredo Sauce

3/4 C salsa

1/2 envelope taco seasoning (add more to taste)

2 C fresh mushroom slices

Directions:

Spray nonstick pot with cooking spray. Add cubed chicken breast and cook through. Add diced tomatoes/chilies, salsa, and taco seasoning. Add the jar of alfredo sauce. Stir well. Simmer for 5-10 mins. Add mushrooms, let simmer for another 5-10 mins (until mushrooms start to turn soft). Serve with rice. Makes 6 servings.

196 calories/6 points per serving

Meat Loaf

Ingredients:

1 1/2 lb extra lean ground beef

3/4 C ketchup

1 tsp garlic powder

1/2 tsp pepper

1 tsp salt

3/4 C uncooked oats

1/2 C shredded cheese

1/4 C grated parmesan cheese

1 large egg

optional: 3 TBS bacon pieces

Directions:

Preheat oven to 350. Mix all ingredients in a bowl lightly yet thorougly. Shape into a loaf and put on greased baking pan. Cook at least 30 mins (I actually cooked mine for about 47 mins) until center is no longer pink. Let stand 5 minutes. Makes 8 servings.

*5 points per serving

Smothered Chicken

Ingredients:

4 boneless, skinless chicken breasts

1 tsp dried oregano

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

1/4 tsp cayenne pepper

1 med. onion thinkly sliced

1 C sliced mushrooms

1/2 C shredded mozzarella cheese

1/2 C shredded cheddar cheese

Directions:

Spray pan with nonstick spray; heat over med. heat. Sprinkle both sides of chicken with oregano, salt, garlic powder, pepper and cayenne. Cook in skillet 8-10 mins, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet. Spray skillet again with cooking spray and add onions and mushrooms. Saute about 5 mins stirring occasionally, until tender. Place chicken in skillet and spoon veggies over chicken. Sprinkle cheeses over chicken and veggies and remove from heat. Cover and let stand until cheese is melted.

239.9 calories/7 pts per serving

Amazing Pizza Pasta Casserole

kids love this dish (and so do my husband and I)

Ingredients:

1 lb ground beef

1/2 onion chopped

1 jar spaghetti sauce (I used prego garden vegetable sauce for a serving of veggies without tasting the veggies)

1/2 package 16 oz. spiral pasta cooked and drained

2 C shredded lowfat mozzarella cheese

4 oz. sliced pepperoni

Directions:

Preheat oven to 350. In a large skillet, cooke beef until meat is no longer pink; drain and rinse the meat in hot water and set aside. Cook the onion in the same skillet until tender. Add ground beef back to skillet. Stir in spaghetti sauce and pasta. Transfer to a greased 13x9x2" baking dish. Sprinkle with cheese. Arrange pepperoni over the top. Bake uncovered for 25-30 mins. Makes 8 good sized servings.

Homemade Oreo Cookies

Ingredients for cookies:

2 boxes devils food cake mix

4 eggs

1 cup margarine

1 tsp. vanilla

Directions:

Mix cake mix, margarine, eggs and vanilla. Roll into cherry size balls. (Best if you use a melon baller.) Bake at 350º for 8 to 10 minutes.

Ingredients for icing:

8 oz. cream cheese

½ cup margarine

1 tsp. vanilla

3½ cups powdered sugar

Directions:

Cream together until frosting texture. Put lots of filling between two cookies. May need to let frosting set up in the refrigerator for a few minutes.

So Delicious!!