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!