Lucy's Lasagna

Ingredients:

2 lbs or 1 ½ lbs. ground beef

 3 tablespoons parsley flakes

 3 tablespoons parmesan cheese

2-15 oz. cans of tomato sauce

 2-10 oz. cans of tomato puree

1-12 oz. can of tomato paste

1-14.5 oz. can diced tomatoes.

1 box lasagna noodles

2 ½ cups mozzarella cheese

2 ½ cups mild cheddar cheese

2 ½ cups Edam of Gouda cheese

Directions:

Brown the ground beef with the parsley flakes, parmesan cheese, and pepper and salt. Then add the tomato sauce, tomato puree, tomato paste and diced tomatoes to the beef and simmer on low for 30 minutes. Meanwhile, boil the box of lasagna noodles per directions on box. Once the noodles and beef mixture is cooked, begin layering ingredients in a deep casserole or dish pan. First put half of the sauce mix on the bottom, then layer half of the cooked noodles, then put all of the cheeses on, then the rest of the noodles, and finally the rest of the sauce mix. Sprinkle parmesan cheese on top. Cover with tin foil and cook at 350 degrees for 45 minutes to an hour or until all of the layers are cooked thoroughly. You can also make this and freeze it for a meal later on. If you do this, cook it at 325 degrees for 1 ½ to 2 hours.

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.)

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

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.

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!

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)

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)

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

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.

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

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