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 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

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!!

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

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