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FROM THE KITCHEN OF:: nancyps
RECIPE NAME AND POINT VALUE:: Chicken Tortilla 6 pts per serving
QUANTITY/SERVINGS:: 8
BAKE/COOK (time and temperature):: Bake at 300 for 1 to 1 1/2 hours.
Date:: 13 Nov 2002
Time:: 09:54:58

INGREDIENTS:

4 boneless chicken breast

12 small corn tortillas

1 1/2 cups Campbell's (U.S.) 98% Fat-Free Cream Of Mushroom Soup

1 1/2 cups Campbell's (U.S.) 98% Fat-Free Cream Of Chicken Soup

1 cup fat-free milk

1 medium onion

1 cup salsa

1 pound fat-free hard cheese

PREPARATION:

Wrap breasts in foil and bake at 400 for about 1 hour. Cut tortillas into 1" strips. Mix soups, milk, onion, and salsa. Spray a large 9x13 glass pan with Pam. Place a layer of tortillas in dish, then chicken, then soup mixture. Continue until all ingredients are used ending with soup. Top with cheese and refrigerate overnight or cook right away.

SERVING SUGGESTIONS:

Use the whole can of each soup. Serve with fat free refried or black beans and a salad. WE love it.

FROM THE KITCHEN OF:: Tashafan
RECIPE NAME AND POINT VALUE:: Pork Chops with Sauerkraut and Caraway (Slow Cooker)
QUANTITY/SERVINGS:: 6
BAKE/COOK (time and temperature):
Date:: 13 Nov 2002
Time:: 09:56:43

INGREDIENTS:

2 (10 oz) cans shredded sauerkraut

Cooking spray

1 (14.5 oz) can diced tomatoes, drained

½ tsp. caraway seeds

¼ tsp. pepper

2 bay leaves

6 (6-oz.) bone-in center cut loin pork chops 1 tsp. olive oil, divided

1 (22-oz.) bag frozen mashed potatoes

2 1/3 cup fat-free milk

PREPARATION:

1. Drain sauerkraut, reserving ¼ cup juice. Place drained sauerkraut in a 3 ½-quart electric slow cooker coated with cooking spray. Add tomatoes, caraway seeds, pepper and bay leaves. Stir well.

2. Trim fat from chops. Heat ½ tsp. oil in a large nonstick skillet over medium-high heat. Add 3 chops; cook 3 minutes on each side or until browned. Repeat procedure with remaining oil and pork chops. Place chops over sauerkraut mixture in slow cooker. Pour reserved ¼ cup sauerkraut juice over pork.

3. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 5 hours or until pork is tender.

4. Prepare potatoes according to package directions using 2 1/3 cups fat-free milk.

SERVING SUGGESTIONS:

Serve chops and sauerkraut mixture over potatoes. Yield: 6 servings (3/4 cup mashed potatoes, 2/3 cup sauerkraut mixture and 1 pork chop).

Here is a recipe I love. Found it in the WW "in good time" slow cooker recipe book I got at WW meeting last year. Thought I'd share it since it's so good to come home to this time of year. I don't add the olive oil in the recipe, but use cooking spray instead. Enjoy!

FROM THE KITCHEN OF:: BIGCAT5
RECIPE NAME AND POINT VALUE:: Lasagna
QUANTITY/SERVINGS:
BAKE/COOK (time and temperature):: Bake at 350 for 45 minutes.
Date:: 13 Nov 2002
Time:: 10:01:50

INGREDIENTS:

4 oz crumbled cooked lean hamburger

1 pkg well drained spinach

4 1/2 oz broken lasagna noodles or 3 cup cooked noodles

6 ounce grated mozzarella cheese

Sauce:

1 large can tomatoes

1 8oz can tomato sauce

1 6oz can tomato paste

1 small onion, chopped

1/2 cup sliced mushrooms

Combine all ingredients and simmer until thick.

Cheese Layer:

1 cup fat free ricotta

1 cup low fat cottage cheese

1 oz grated parmesan cheese

PREPARATION:

Combine:

4 oz crumbled cooked lean hamburger

1 pkg well drained spinach

4 1/2 oz broken lasagna noodles or 3 cup cooked noodles

6 ounce grated mozzarella cheese

Layer:

1/2 sauce add cooked noodles,

cheese layer, spinach, cooked hamburger, rest of the sauce.

Top with mozzarella cheese

SERVING SUGGESTIONS:

If you cut this for 6 servings it is 7 points and 5 points for 8 servings.

FROM THE KITCHEN OF:: Reallymine
RECIPE NAME AND POINT VALUE:: Reallymine's Chicken Enchiladas 4 points each
QUANTITY/SERVINGS:
BAKE/COOK (time and temperature):: Bake, covered at 350 for 30-45 minutes
Date:: 13 Nov 2002
Time:: 10:19:43

INGREDIENTS:

12 oz diced, cooked chicken breast (I used Louis Rich grilled chicken breast strips) small can chopped green chilies

1 can 98% ff cream of celery soup

1 can mild enchilada sauce

1 cup ff sour cream

8 honey wheat tortillas

4 oz reduced fat shredded cheddar cheese

PREPARATION:

Spray 9 x 13 baking dish with Pam. Cover bottom of baking dish with 1/4 cup enchilada sauce. Combine chicken, chilies, 1/4 cup soup, and 2 tbsp enchilada sauce. Divide evenly among 8 tortillas. Roll up tortillas and arrange seam down in baking dish. Combine remaining soup and sauce with sour cream. Pour over enchiladas. Sprinkle 1/2 oz cheese over each enchilada. Bake, covered at 350 for 30-45 minutes until cheese is melted and enchiladas are heated through.

SERVING SUGGESTIONS:

Have DH prepare tossed salad and guests bring dessert.

FROM THE KITCHEN OF:: AZCRAZY
RECIPE NAME AND POINT VALUE:: Chicken Breasts Pierre 4-5pts/serv
QUANTITY/SERVINGS:: 6
BAKE/COOK (time and temperature):
Date:: 13 Nov 2002
Time:: 10:25:27

INGREDIENTS:

6 boneless skinless chicken breasts

1/4 cup flour

1/2 tsp. salt ...

pepper to taste

1 Tbls. olive oil

1/2 cup water

1 -14.5 oz. can stewed tomatoes (I used a 29 oz. can of crushed tomatoes and added 1/2 cup chopped onion)

2 Tbls. brown sugar

2 Tbls. white vinegar

2 Tbls. Worcestershire sauce

2 tsp. chili powder

1 tsp. celery seed

1 tsp. mustard powder

1 large clove garlic

1/8-1/4 tsp. hot pepper sauce

PREPARATION:

In a plastic bag put flour and salt and pepper. Add chicken and shake to coat. Brown the chicken in a large skillet with the 1 Tbls. olive oil. Remove chicken from skillet and add onion and garlic. Cook on low until onion is transparent. Add all remaining ingredients and stir well. Return chicken to pan, cover, and simmer for 30-35 min.

SERVING SUGGESTIONS:

Someone suggested this recipe on the Food Talk board and I looked it up at www.allrecipes.com. After reading it, I was skeptical until I read some of the 200+ reviews on it. It was 5 star ratings all the way. Since that doesn't happen very often, I decided to give it a try. It was delicious! Serve with rice. Chicken and sauce...per serving...4-5pts. depending on the size of chicken breasts used. A 4 oz. breast will lose about 1 oz. in cooking, and the sauce is 1 pt. per serving. Hope you like this one...Fran

FROM THE KITCHEN OF:: sherryj43
RECIPE NAME AND POINT VALUE:: King Ranch Chicken Casserole 3 pts/serving
QUANTITY/SERVINGS:: 12
BAKE/COOK (time and temperature):: Bake 375 degrees for 20-30 minutes
Date:: 13 Nov 2002
Time:: 13:38:51

INGREDIENTS:

12 med corn tortillas

12 oz. cooked chicken breast

8 oz. Velveeta Light Cheese 2 cans 98% FF cream of chicken soup

1/2 cup FF chicken broth

10 oz can diced Rotel tomatoes

1 med. stalk celery

1 med. onion

1 med. bell pepper

1 TAB chili powder

PREPARATION:

Chop onion, celery and bell pepper. Sauté onion, celery and bell pepper in large skillet or pan with cooking spray. Add soup, broth, tomatoes and chili powder. Mix well, and heat on low until bubbly. Cube cooked chicken. Add chicken and Velveeta to mixture and continue to heat until cheese melts. Spray a 9x13 pan with cooking spray. Cut tortillas into quarters and place a layer in the pan. Top with chicken mixture and repeat twice, ending chicken mixture on top. Bake 375 degrees for 20-30 minutes or until bubbly and brown on top. Makes 12 servings.

SERVING SUGGESTIONS:

Notes: I sauté my veggies in beef bouillon -- and then I just throw everything else (except tortillas) in there at one time and it worked out fine. I ran this recipe through and it was 3 points!!!

FROM THE KITCHEN OF:: JUANICES
RECIPE NAME AND POINT VALUE:: Stuffed Peppers 5 pts per serving
QUANTITY/SERVINGS:: 4
BAKE/COOK (time and temperature):: bake at 350 degrees for 45 minutes to 1 hour
Date:: 13 Nov 2002
Time:: 13:40:49

INGREDIENTS:

2 medium green pepper

1/2 pound raw extra lean ground beef

8 oz canned tomato sauce

1/4 cup dry instant long-grain white rice

1 oz Kraft 2% Mild Cheddar Cheese

4 tsp onion chopped

1/3 tsp table salt

1/4 tsp black pepper

1/4 cup Egg Beaters Egg Beaters

1 tsp Worcestershire sauce

PREPARATION:

Cut tops off the peppers and discard; remove seeds. Blanche peppers in boiling hot water for 5 minutes. Drain and rinse in cold water, then set aside. In a bowl, combine beef, ½ of tomato sauce, rice , cheese, onion, Worcestershire sauce, salt, pepper and egg. Mix well. Stuff the peppers with mixture and place in an ungreased 1 ½ quart baking dish. Pour remaining tomato sauce over peppers. Cover and bake at 350 degrees for 45 minutes to 1 hour, or until meat is no longer pink and peppers are tender.

SERVING SUGGESTIONS:

FROM THE KITCHEN OF:: BONNIEVDV
RECIPE NAME AND POINT VALUE:: Stuffed Peppers
QUANTITY/SERVINGS:
BAKE/COOK (time and temperature):: 30-45 minutes
Date:: 13 Nov 2002
Time:: 13:45:33

INGREDIENTS:

3 peppers

3 tomatoes

3 Laughing Cow

3 tps. olive oil (optional)

Dried basil

PREPARATION:

Slice peppers in 1/2 and clean out the seeds, etc. add to each 1/2 pepper: 1/2 fresh tomato 1/2 laughing cow 1t. olive oil (optional) sprinkle with dried basil bake about 30-45 minutes, depending on how many you bake and how hot your oven is. I usually do 3 peppers (6 halves).

SERVING SUGGESTIONS:

Each half is 1 point! Tastes great served on a bed of white rice (1/2 cup per serving).

FROM THE KITCHEN OF:: sherryj43
RECIPE NAME AND POINT VALUE:: Mushroom, Onion & Garlic Marinara 2 pts/serving
QUANTITY/SERVINGS:: 10
BAKE/COOK (time and temperature):
Date:: 13 Nov 2002
Time:: 13:48:24

INGREDIENTS:

58 oz. canned tomato sauce

12 oz. canned tomato paste

6 oz. portabella mushroom

1 large onion

4 garlic cloves

1 tbsp ground oregano

1/4 tbsp black pepper

1/2 tbsp ground basil

1/2 tbsp Italian seasoning

1/2 tsp sugar (optional -- I omitted)

2 tbsp table salt

1 cup wine

1 tbsp olive oil

PREPARATION:

Puree mushrooms and onion in food processor (or chop fine -- I chopped mine) put in pot with olive oil, garlic and all seasonings except sugar. Sauté until veggies are tender. Add wine. Simmer until veggies are moist but no longer swimming. Place all items in crock pot and add tomato sauce and paste. The longer it simmers the better it tastes.

SERVING SUGGESTIONS:

Notes: I used beef bouillon to sauté my veggies instead of olive oil -- enough to coat the bottom of the pan. The original recipe says you can simmer in any pot -- just that a crock pot is easier. This can be frozen. I'm telling you this stuff is GREAT! The original is from CHRISINFL -- she has to be Italian!!

FROM THE KITCHEN OF:: beckbrock
RECIPE NAME AND POINT VALUE:: Burger Heaven Casserole 5 pts per serving
QUANTITY/SERVINGS:: 6
BAKE/COOK (time and temperature):
Date:: 13 Nov 2002
Time:: 14:49:36

INGREDIENTS:

16 oz. extra lean gr. beef (or turkey)

2 cups sliced raw potatoes

1 1/2 cups sliced carrots (I used frozen)

1 cup chopped celery

1/2 cup chopped onion

1 cup frozen peas -thawed

1 cup frozen whole kernel corn - thawed

1 10 oz. can healthy Request Tomato Soup 1/2 cup water

1 tsp. dried parsley flakes

1 can mushrooms

Salt and Pepper

PREPARATION:

In large skillet brown meat, onion & celery mixture and mushrooms. In slow cooker container - sprayed with butter flavored spray combine meat mixture, potatoes, carrots, peas, and corn. stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.

SERVING SUGGESTIONS:

6 - 1 cup servings 243 calories - 7 gm fat - 17 gm. protein - 28 gm. carbohydrates - 333 mg. Sodium (more if you add extra salt ) 33 mg. calcium - 4 gm. Fiber WW -- 5 points