FROM THE KITCHEN OF:

cappycat

RECIPE NAME AND POINT VALUE:

Cheesy Crock pot Chicken              4.5 pts per serving

QUANTITY/SERVINGS:

8

BAKE/COOK (time and temperature):

6 to 8 hours in the crockpot

Date:

13 Sep 2002

Time:

14:40:09

INGREDIENTS:

2 lbs chicken breast - boneless and skinless 

1 can 98% ff cream of chicken soup 

1 can 98% ff cream of mushroom soup 

1 can cheddar cheese soup 

garlic powder

PREPARATION:

place chicken in crock. Mix the 3 soups and garlic powder together and pour over chicken. cook on low for 6 to 8 hours.

SERVING SUGGESTIONS:

8 servings 4.5 points a serving 

I love this crock pot recipe I serve this over rice or noodles. Don't forget to add in these points.

Pat

FROM THE KITCHEN OF:

mmullins06

RECIPE NAME AND POINT VALUE:

Chicken Stroganoff

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

8 hours in the crock pot

Date:

13 Sep 2002

Time:

14:43:24

INGREDIENTS:

Two chicken breasts 

4 oz FF sour cream 

1 can 98% FF mushroom soup 

1/2 tsp garlic salt 

1 Tb dry Lipton onion soup 

sliced mushrooms 

cooked rice

PREPARATION:

Place all ingredients except rice in crock pot and cook on low for 8 hrs. I add extra mushrooms 'cuz I love them. Shred the cooked chicken. This makes a great gravy. Serve over rice.

SERVING SUGGESTIONS:

This makes four servings. 3 pts for the Stroganoff and add two points for 1/2 cup of rice. 

Enjoy! marsha

FROM THE KITCHEN OF:

ukclaire 

RECIPE NAME AND POINT VALUE:

Spiced Saffron Chicken     4.5 per (UK recipe builder)

 

QUANTITY/SERVINGS:

4

BAKE/COOK (time and temperature):

 

Date:

16 Sep 2002

Time:

22:18:30

INGREDIENTS:

4 skinless boneless chicken breasts cut into bite sized pieces

2 tbs olive oil 1 large onion, finely chopped

2 tbs chopped flat leaf parsley

2 tbs chopped coriander (I think this is cilantro with you?) good pinch saffron threads

50g dried apricots, halved (ready to eat are good)

2 tsp sugar

2 tsp ground cinnamon

chicken stock (made with cube or bouillon powder)

salt

ground black pepper (to taste)

PREPARATION:

Mix the chicken, onion, herbs, oil, saffron and apricots together and marinade in the fridge for 2 hours (or overnight). Put into a large pan, sprinkle with sugar and cinnamon. Add stock, bring to the boil then cover and simmer 40mins or until the chicken is tender and the sauce reduced. (I used about 1/2 pint of stock, 300mls. Don't know what that would be in American cups I'm afraid) Season to taste.

SERVING SUGGESTIONS:

serve with couscous or rice.

I used the same stock and spices/herbs to season the couscous. You need to add the extra points for the couscous or whatever...

Next time I make it I'm going to try using 1 tbs oil and 1 tbs lime or lemon juice to marinade the chicken, which will cut points a bit and add some extra zest to the recipe. But it tasted pretty good anyway!

best wishes

claire

FROM THE KITCHEN OF:

MISSCALI   

RECIPE NAME AND POINT VALUE:

White Chicken Chili              5 pts per servings

QUANTITY/SERVINGS:

6

BAKE/COOK (time and temperature):

 

Date:

18 Sep 2002

Time:

12:30:24

INGREDIENTS:

1 small onion(s)

1 tbsp olive oil

3 tbsp all-purpose flour

2 tsp ground cumin

7 serving(s) bushs great northern bean

2 cup(s) canned chicken broth

1 1/2 cup(s) canned chicken

PREPARATION:

Cook diced onion in the olive oil until tender, mix in the flour and cumin. Add 2 cans great northern beans, broth and chicken ... stir until thickened ...

SERVING SUGGESTIONS:

shredded cheese, salsa and sour cream are optional ... be sure to add the points in for these.

FROM THE KITCHEN OF:

eurogranny

RECIPE NAME AND POINT VALUE:

CHILI

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

 

Date:

27 Sep 2002

Time:

04:26:05

INGREDIENTS:

4 pieces of Tysons Frozen Breast Tenders (2 pts) 

1 can chili beans (whole can is 3 pts.) 1 can diced tomatoes (whole can is 0 pts.) 

1 can corn (whole can is 3 pts.) 

cumin, 

chili powder, 

salt & pepper.

PREPARATION:

Brown Chicken in pan sprayed with PAM. Add all other ingredients

SERVING SUGGESTIONS:

according to the nutrition label, on the Chicken 4 pieces is 1 serving. 1 serving is 120 cal. 0 fiber and 0.5 fat. That's 2 points (I thaw in microwave first) 

I love onions, and if I had more time I would have cooked some onions and thrown them in to. Hope this is useful 

NJ

FROM THE KITCHEN OF:

GARDENIAGAL

RECIPE NAME AND POINT VALUE:

CHILI            2 pts per 1 cup serving

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

30 minutes

Date:

27 Sep 2002

Time:

04:28:18

INGREDIENTS:

1 can each, kidney, pinto and black beans 

1 can whole kernel corn 

1-8 oz can tomato sauce 

1 can diced tomatoes 

1 can Rotel 

1 pkg taco seasoning mix 

1 pkg Hidden Valley Ranch Buttermilk salad dressing mix 

1 pound ground turkey breast

PREPARATION:

Brown meat. Add all ingredients and simmer for 30 minutes. Use all canned ingredients undrained.

SERVING SUGGESTIONS:

1 cup= 1 serving; 1 serving = 2 points

FROM THE KITCHEN OF:

MONGOOSE050

RECIPE NAME AND POINT VALUE:

CHILI

QUANTITY/SERVINGS:

 

BAKE/COOK (time and temperature):

approx. 30 min

Date:

27 Sep 2002

Time:

04:30:14

INGREDIENTS:

10 oz Lean Ground Turkey 

1 cup sweet red peppers 

3/4 cup onions 

56 oz canned diced tomatoes ( I use 4 cans Delmonte Original Style Stewed tomatoes) 

2 cups zucchini 

2 cups summer squash 

15 oz Progresso Black Beans 

30 oz College Inn Fat-Free Lower Sodium Beef Broth 

1 cup celery 

1 1/4 oz Old El Paso Chili Seasoning Mix or taco seasoning, if you can't find it

PREPARATION:

1. Spray a large nonstick skillet with Pam. Add turkey and onion and saute until browned, about 5 minutes. 

2. Transfer the browned turkey and onion mixture to a large soup pot and add the tomatoes, zucchini, squash, beans, broth, celery, peppers, and chili seasoning. Bring to a simmer over medium heat. Continue to simmer until the vegetables are tender, about 30 minutes.

SERVING SUGGESTIONS:

I never figured the points, but the woman who gave it to us, said it was 1 pt per cup! This is my husband's favorite now.. and he doesn't even mind that it's good for him!

FROM THE KITCHEN OF:

ARETTA50

RECIPE NAME AND POINT VALUE:

Easy meal #1

QUANTITY/SERVINGS:

3 c

BAKE/COOK (time and temperature):

 

Date:

28 Sep 2002

Time:

00:31:12

INGREDIENTS:

1 can chicken broth, diluted according to directions - should make about 3 cups

1 1/2 cups raw rice 

1 bag of frozen 0 point veggies that you like

PREPARATION:

Throw everything into a sauce pan, bring the broth to a boil, then turn way down, cover and let simmer until the rice is cooked and the liquid is absorbed.

SERVING SUGGESTIONS:

A cup of this is about 4 points. Add some canned or packaged chicken for a "dressier" looking dinner or a little more protein.

FROM THE KITCHEN OF:

ARETTA50

RECIPE NAME AND POINT VALUE:

Easy Meal #2 6 pts per serving

QUANTITY/SERVINGS:

8

BAKE/COOK (time and temperature):

approx. 1 hour

Date:

28 Sep 2002

Time:

00:33:35

INGREDIENTS:

2 cups cooked macaroni 

2 cups cooked chicken 

2 cups cream of mushroom soup (undiluted) 

2 cups fat free milk 

8 oz low fat cheddar cheese cut into small cubes

PREPARATION:

Preheat oven to 350 In large casserole dish, mix all ingredients, mix well. Bake covered 35 - 40 minutes Remove cover, bake 10 - 15 minutes more

SERVING SUGGESTIONS:

Makes 8 servings, 6 points per serving Serve with lettuce and 0 pt. veggies.

       LOLLI7N

RECIPE NAME AND POINT VALUE::

Greek Penne Pasta 5 points a serving

 

QUANTITY/SERVINGS::

8

 

BAKE/COOK (time and temperature):

 

Date:

05 Nov 2002

Time:

14:38:52

INGREDIENTS:

12 oz. uncooked penne 1 tsp olive oil 2/3 oz. pine nuts, about 2 tbsp. 1 1/2 tsp. minced garlic 10 oz. chopped frozen spinach, thawed 1 pound plum tomatoes 1/2 cup feta cheese, crumbled 6 medium black olives, thinly sliced or chopped

PREPARATION:

Cook pasta according to directions. While it's cooking: Spray a skillet with olive-oil Pam. Add the olive oil and heat. Sauté garlic and pine nuts for about three minutes. Squeeze spinach dry and add. Add sliced tomatoes. Heat through. Add still-hot pasta, toss, add feta and olives. (Reheat a little if pasta got cold!) Note: I used an undrained 14.5 oz. can of diced tomatoes (Contadina) instead of the plum tomatoes. I have also used fresh spinach--chopped it and cooked it a little before adding the tomatoes.

SERVING SUGGESTIONS:

Tastes rich and yummy, but it's GOOD for you.  I had requests for the recipe at the church potluck.  You'd NEVER know it's a WW recipe!