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INGREDIENTS:6 4-ounce pork loin chops – trimmed 1 10 3/4-ounce can Campbell's 98% Fat Free Cream of Mushroom Soup 1/4 cup low sodium chicken broth 1/4 cup Dijon mustard 1/2 teaspoon dried thyme 1 clove garlic -- minced, or 1/4 tsp. garlic powder 1/4 teaspoon black pepper 6 medium potatoes -- thinly sliced 1 onion – sliced
PREPARATION:In nonstick skillet sprayed with Pam, lightly brown pork chops. (I have skipped this step and it has come out fine!) In any size Crock pot Slow Cooker, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture. Cover and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.
SERVING SUGGESTIONS:Per serving: 240 Calories (kcal); 6g Total Fat; 18g Protein; 28g Carbohydrate; 38mg Cholesterol; 565mg Sodium WW Points: 5
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INGREDIENTS:Vegetable cooking spray 2 tablespoons minced fresh onions 2/3 cup water 1/2 teaspoon curry powder 1/4 teaspoon pepper 1 (10 3/4-oz) can 94% fat free cream of mushroom soup, undiluted 2 cups cooked rotini (corkscrew pasta) cooked without salt or fat 1/2 cup frozen peas, thawed 1 (9 1/4-ounce) can tuna Fresh parsley (optional)
PREPARATION:Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onions, sauté until tender. Combine water, curry powder pepper and soup in a bowl; stir well and pour into skillet. Add rotini, peas and tuna; stir well. Cook, uncovered, over low heat 10 minutes, stirring occasionally. Sprinkle with parsley, if desired.
SERVING SUGGESTIONS:Yield: 4 1-cup servings. Per serving: 221 calories, Fat 4 g Protein 20 g, Carbohydrate 25.4 g Cholesterol 18 mg, Sodium 219 mg 4 points per serving
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INGREDIENTS:16 ounces ground turkey -- (or 90% lean beef) 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1 (15-oz can) Hunt's Chunky Tomato Sauce -- 1 3/4 cups 1 1/2 ounces sliced ripe olives -- 1/3 cup 2 1/2 ounces sliced mushrooms -- (1/2 cup) , small jar or can, drained 1 1/2 teaspoon pizza or Italian seasoning 3 ounces shredded Kraft reduced-fat mozzarella cheese -- 3/4 cup 3 cups hot cooked elbow macaroni -- rinsed and drained
PREPARATION:In a large skillet sprayed with olive oil-flavored cooking spray, brown meat, onion, and green pepper. Stir in tomato sauce, olives, mushrooms, and pizza seasoning. Add mozzarella cheese and macaroni. Mix well to combine. Lower heat. Cover. Simmer 10 minutes. Mix well just before serving.
SERVING SUGGESTIONS:Hint: 2 cups uncooked macaroni usually cooks to about 3 cups. Per Source: 273 Calories, 9 gm Fat, 22 gm Pro, 26 gm Carb, 803 Sod, 2 gm Fiber
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INGREDIENTS:2 tbsp frozen orange juice concentrate 1/4 cup canned cranberry sauce 2 tbsp unpacked brown sugar 1 tbsp whole cloves) 2 pound ham, lean only 1 medium mandarin orange, cut into wedges
PREPARATION:Preheat oven to 375°F. For glaze, in a small saucepan over low heat, stir together orange juice concentrate, cranberry sauce and brown sugar, whisking until smooth. Stick cloves into top of ham. Place ham in a baking dish and brush with some of the glaze. Bake for 1 hour, brushing with glaze every 15 minutes.
SERVING SUGGESTIONS:Slice thinly, garnish with orange wedges and serve. This was on the WW home page earlier this year and it is wonderful!! Serves | 8 POINTS per serving | 5
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INGREDIENTS:* 1 10- to 14-pound spiral-sliced, fully-cooked smoked ham * 1 cup honey * 1 6-ounce can frozen orange juice concentrate, thawed * 1/3 cup soy sauce * 1/3 cup apricot jam * 1/2 teaspoon ground nutmeg * 1/4 teaspoon ground cloves
PREPARATION:Preheat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Mix together remaining ingredients in medium bowl; set aside. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about a total of 2-1/2 hours.
SERVING SUGGESTIONS:I found this one in my file with the comment attached: Easter, April 12, 1998--Excellent!!
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INGREDIENTS:2 full cups diced extra-lean ham 4 cups diced raw potatoes 1 cup chopped onion 3/4 cup shredded reduced-fat Cheddar Cheese 1 (10 3/4 ounce) can Healthy Request Cream of Celery Soup 1/8 tsp. black pepper 1 tsp. dried parsley flakes 1 tsp. prepared yellow mustard
PREPARATION:Spray a slow cooker container with butter flavored cooking spray. In prepared container, combine ham, potatoes and onion. Sprinkle Cheddar cheese evenly over top. In a small bowl, combine celery soup, black pepper, parsley flakes, and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Mix well before serving.
SERVING SUGGESTIONS:Serves 6 (1 cup) 3 WW points 181 calories, 5 gram Fat, 3 gm Fiber
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INGREDIENTS:1/2 cup all-purpose flour 1/4 cup nonfat dry milk 1 teaspoon dry mustard 1 cup water 1 tablespoon Worcestershire sauce 1 can beef broth -- (10.5 ounce) 1 pound ultra-lean ground beef 1 cup onion -- chopped Cooking spray 1 tablespoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon dried thyme 1 package frozen peas, carrots and potatoes -- thawed (16 ounce) 1 jar or small can sliced mushrooms -- drained 1 can refrigerated biscuits -- 4.5 ounce
PREPARATION:Preheat oven to 400F. Combine first three ingredients in a large bowl, and stir well. Gradually add water, Worcestershire sauce, and broth, stirring with a whisk until blended; set aside. Cook beef and onion in a large saucepan coated with cooking spray over medium-high heat until browned, stirring to crumble. Drain well; return meat mixture to pan. Add parsley and next 5 ingredients; stir well. Add broth mixture; cook over medium heat 15 minutes or until thick, stirring constantly. Spoon mixture into a 13X9 inch baking dish coated with cooking spray. Carefully split uncooked biscuits in half horizontally; place biscuit halves over meat mixture. Bake at 400F for 10 minutes or until biscuits are lightly browned.
SERVING SUGGESTIONS:NOTES : Serving size: about 1 cup beef mixture and 2 biscuit halves. -6 Points per serving.
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INGREDIENTS:1# extra lean (95% lean) ground turkey 2 C Chopped Onion 2 C Chopped green Pepper 2 [large] cloves garlic, minced 2 Cans Diced Tomatoes w/ green Chilies 2 Tbsp Chili Powder 2 Tbsp Ground Cumin 1 Tbsp Paprika 1 Can Cut Green Beans 2 Cans Kidney Beans (drained but not rinsed)
PREPARATION:Brown the turkey in a sprayed pan; add garlic, onion & peppers, and cook just until softened. Put in crock pot with all remaining ingredients except kidney beans. Cook 3 hours on high, add kidney beans and cook for 30 minutes longer on high.
SERVING SUGGESTIONS:Servings = about 12 Serving Size = 1 Cup Points/Serving = 2.5
I serve this with: 2 Tbsp. RF Sour Cream [1 Pt] 2 Tbsp. RF Mexican Blend Cheeses [1 Pt] 2 Pts. worth of baked Taco Chips [OK -- so I eat it *using* the taco chips instead of a spoon!] A delicious [if I do say so myself!] and very satisfying meal for just 7 points!
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INGREDIENTS:1 teaspoon each chili powder and cumin 1/2 teaspoon salt 2 (14-oz) cans Mexican-style stewed tomatoes, lightly drained and chopped 16 ounces reduced fat sour cream 1 (4-oz) can drained chopped green chilies 6 to 7 8-inch fat free flour tortillas 2 (10- to 12-ounce) cans drained, canned chicken breast 1 (15-oz) can rinsed and drained pinto beans 1 cup shredded cheddar cheese Sliced scallions and sliced black olives for garnish, if desired.
PREPARATION:1. Heat oven to 350 degrees F. 2. Mix chili powder, cumin, salt and tomatoes. Separately mix sour cream and chilies. 3. Spread 1/2 of the tomato mixture in a 9x13 baking dish. Arrange two tortillas over tomatoes to cover bottom, then use pieces of another tortilla to cover the corners if needed. 4. Top with half the sour cream mixture, half the chicken, half the beans, 1 cup of the tomato mixture and 1/3 cup cheese. 5. Repeat layering, ending with tortillas and tomato mixture. 6. Sprinkle the remaining cheese around edge. 7. Bake 35 to 40 minutes or until bubbly. 8. Let stand 15 minutes. Garnish with scallions and olives if desired.
SERVING SUGGESTIONS:I usually cook 6 - 8 boneless skinless chicken breasts at the beginning of the week to use for recipes like this. If you are using left over baked chicken, add 3 cups chopped chicken in place of the canned. Per serving: 274 calories, 19 grams protein, 11 grams fat, 25 grams carbohydrate, 53 milligrams cholesterol, 905 milligrams sodium, 4 grams fiber.
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INGREDIENTS:1 (10 3/4 ounce) can cream of chicken soup -- reduced fat variety 1 1/2 cups evaporated skim milk 1 cup hot water 1 teaspoon dried parsley flakes 1/8 teaspoon black pepper 3/4 cup onion -- finely chopped 1 cup frozen whole kernel corn -- thawed 2 cups raw potatoes -- finely chopped 2 full cups diced cooked chicken breast 1 cup frozen peas -- thawed
PREPARATION:-Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine chicken soup, evaporated skim milk, water, parsley flakes, and black pepper. Stir in onion, corn, and potatoes. Add chicken. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Just before serving, stir in peas.
SERVING SUGGESTIONS:5 WW points per serving. this serves 4 -1/2 cup chicken per person. Throw all this in the crock pot while you do whatever you like on a Saturday :)
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