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INGREDIENTS:2 15 oz cans of kidney beans, drained and rinsed 1 28 oz can of tomatoes (crushed) 1 green pepper chopped 1 onion chopped 3 TBS (or more or less depending on heat you are looking for) chili powder.
PREPARATION:Sauté pepper and onions until tender. Add remaining ingredients and cook about 20 minutes. Serve over rice ( about ¾ cups of brown rice adds 3 points per serving).
SERVING SUGGESTIONS:This is my husband's vegetarian recipe. You can add corn or carrots, etc to the basic mixture, just adjust the points. If you are adding fresh carrots - cook slightly (almost fork tender) before adding to chili. I have in a pinch used canned carrots and canned corn in stead of rice to add a few carbs. NOTE: Brown rice and kidney beans makes a whole protein for any vegetarians out there. This really easy.
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INGREDIENTS:1 (11 oz) can condensed black bean soup 1 (15 oz) can kidney beans, drained & rinsed 1 (15 oz) can garbanzo beans, drained & rinsed 1 (16 oz) can vegetarian baked beans 1 (14.5 oz) can chopped tomatoes in puree 1(15 oz) can whole kernel corn, drained 1 onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 2 cloves garlic, chopped 1 T chili powder 1 T dried parsley 1 T dried oregano 1 T dried basil
PREPARATION:In a slow cooker, combine all ingredients, stir well and cook on High for at least 2 hours.
SERVING SUGGESTIONS:
I don't know points, maybe someone with access to the recipe builder can help out with that. Makes 8 servings. I don't see why you couldn't just simmer this on the stove for an hour or two. Hope this is helpful. Carol
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INGREDIENTS:1 pound low fat ground turkey 1/2 cup chopped onion 16 ounces stewed tomatoes, with juice -- cut up 1 large green pepper - chopped 1/2 cup long-grain rice - uncooked 1/2 cup water 2 teaspoons Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup cheddar cheese, low fat - shredded
PREPARATION:Preheat oven to 350 degrees. Brown the ground turkey, drain well, and then place in a 2-quart casserole dish. Combine the other ingredients, except for the cheese, and place on top of the ground turkey. Cover and bake for 1 hour or until the rice is tender. Uncover, sprinkle with cheese and bake another 5 minutes or until the cheese is melted.
SERVING SUGGESTIONS:Per Serving: 352 Calories; 12g Fat (30.3% calories from fat); 30g Protein; 31g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 603mg Sodium Points: 8 Hint: Watch for low fat turkey -- some ground turkey is high in fat!
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INGREDIENTS:8 ounces extra lean ground beef or turkey 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained 1 3/4 cup (one 15-ounce can) Hunt's Tomato Sauce <-- I used Hunt's pizza sauce 1 teaspoon Italian Seasoning 1 teaspoon pourable Spenda 3 cups cooked noodles, rinsed and drained 1/4 cup shredded Kraft reduced-fat Cheddar cheese 1/4 cup shredded Kraft reduced-fat Mozzarella cheese
PREPARATION:In a large skillet, sprayed with olive-oil-flavored cooking spray, brown meat, onion and green pepper. Stir in mushrooms, tomato sauce, Italian seasoning and Splenda. Pour mixture into a slow cooker sprayed with butter-flavored cooking spray. Spread noodles over meat mixture. Sprinkle with Parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on LOW for 6-8 hours/ Mix well before serving.
SERVING SUGGESTIONS:FOR THE CROCK POT Serves 6 (1 cup) 305 calories, 9 gm fat, 21 gm protein, 35 gm carbohydrates, 866 mg Sodium, 209 gm Calcium, 4 gm Fiber WW: 6 points
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INGREDIENTS:1 1/4 lbs. beef stew meat 4 potatoes, unpeeled, cut into 4" pieces. 1/2 cup onion, chopped 1 tsp. Salt 1/4 tsp. Pepper 1 (28 oz.) can Baked beans in BBQ Sauce
PREPARATION:Mix beef, potatoes, onion, salt and pepper in 3 1/2 qt. to 4 qt. Slow cooker. Spread beans over beef mixture. Cover and cook on LOW 8-10 hrs. or until beef is tender.
SERVING SUGGESTIONS:Low-fat Crock pot Can also be made with 1 1/2 pounds of extra lean ground beef - pre-cook ground beef, drain well. Per serving: cal 370, fat 12g, sat fat 5g, chol 65mg, sod 1030mg, carb 46g, fiber 8g, prot 28g Points: 8
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INGREDIENTS:3 medium garlic clove 1/2 cup fresh lime juice 1/2 cup grapefruit juice, not cocktail 1/2 cup soy sauce 1/2 tsp hot pepper sauce 1 pound center loin pork, lean only 4 cup cooked green beans
PREPARATION:Mince garlic and mix with lime and grapefruit juices, soy sauce and pepper sauce. Allow to sit at room temperature for 30 minutes to 1 hour so flavors can blend. Place tenderloin in marinade and turn to coat evenly. Cover and put in refrigerator to marinate for at least 1 1/2 hours but no more than 5. Turn occasionally. Outside of meat may lighten in color from citrus juices. Preheat oven to 450ºF. Drain pork and reserve juices. Roast pork for 10 minutes, then turn reduce heat to 325ºF and continue to roast until internal temperature of pork reads 145-150ºF. Boil marinade for 3 minutes, then reduce heat and simmer for 10 more minutes. Serve sliced pork with cooked marinade on top accompanied by green beans. Yields 3 ounces pork, 2 tablespoons sauce and 3/4 cup green beans per serving.
SERVING SUGGESTIONS:We wanted a change from chicken or Fish. We had this from the WW Recipes and it was fantastic. Serves | 4 POINTS per serving | 5
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INGREDIENTS:1 cup lean chopped ham (97% lean) 1/2 cup chopped onion 1/4 tsp. dried minced garlic 1 (15 oz.) can chunky tomato sauce 1 tsp. dried Italian seasoning 2 cups hot cooked & drained rotini pasta (1 + 1/2 cups uncooked) 1 cup FF cottage cheese 3/4 cup shredded mozzarella cheese 1/4 cup Parmesan cheese
PREPARATION:Sauté' onion and ham in skillet sprayed with Pam, stir in garlic, tomato sauce and Italian seasoning. Simmer 5 minutes. Reserve 1 cup of sauce and set aside. Stir in rotini and spoon half into sprayed 8 inch dish. In a small bowel combine cottage cheese, 1/2 cup mozzarella, and Parmesan cheese. Spoon over noodles in dish. Top with remaining noodle mixture from skillet. Add the reserved cup of tomato sauce and 1/4 cup mozzarella cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake 15 minutes longer. Let stand 5 minutes after removing from oven. Cut into 4 servings.
SERVING SUGGESTIONS:4 servings= 249 cal - 5g fat - 2g fiber WW points= 5 This is a favorite recipe of mine that came from "Cooking Healthy with a Man in Mind" by JoAnna Lund.
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INGREDIENTS:12 oz. lean ground beef 1 large onion, chopped 2 garlic cloves, minced 1 1/2 cups canned crushed tomatoes 3 oz. uncooked broad noodles, cooked according to pkg. directions 1 tsp. oregano leaves 1/4 tsp. each salt, and pepper 1/2 cup shredded low-fat cheddar cheese PREPARATION:1. Preheat oven to 350 2. Brown beef, onion, and garlic over medium heat, stirring to break up meat, until cooked through, 8 to 10 mins. Remove from heat. 3. Stir in tomatoes, noodles, oregano, salt and pepper. Spoon into casserole, sprinkle with cheese. 4. Bake, covered, until heated through and cheese is melted. 15 to 20 minutes.
SERVING SUGGESTIONS:This one is tried and true. It has become a favorite at my house. Leftovers are good when heated in microwave. glenda
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INGREDIENTS:• ½ tablespoon canola or Chinese stir-fry oil Non-Stick Cooking Spray – Garlic Flavor • 1 1/2 cups broccoli florets • 1 tablespoon water • 3/4 cup julienned carrots • 1 1/2 cups snow peas, ends trimmed • 6 fresh shitake mushrooms, slivered • 1/2 cup drained water chestnuts • 1 clove garlic, minced • 1/2 teaspoon minced fresh ginger • 3 tablespoons reduced-sodium soy sauce • 3 tablespoons fat free chicken broth • 1 teaspoon cornstarch • 2 cups hot cooked rice
PREPARATION:1. Spray Cooking Spray in wok or non-Stick pan then heat over medium heat and add the oil. Increase the heat to medium-high. Add the broccoli and water. Stir-fry for 1 minute, or until the broccoli is bright green. 2. Add the carrots, snow peas, mushrooms, water chestnuts, garlic, and ginger. Stir-fry for 1 to 2 minutes, or until the vegetables are crisp-tender. 3. In a small bowl, combine the soy sauce, broth, and cornstarch; mix well to dissolve. Add to the wok and stir-fry for about 1 minute. Serve over rice.
SERVING SUGGESTIONS:Makes 4 servings. Per serving: 212 calories, 4g. fat (17 percent of calories), 6.9g. protein, 38.3g. Carbohydrates, 4.2g. dietary fiber, 0mg. cholesterol, 432mg. sodium
Weight Watcher Points per Recipe Builder : Serves 4 - 4 Pts each I added 16 oz peeled and de-veined shrimp and added them between steps 2 & 3 cooking until shrimp turned pink. Points with shrimp = 7 16 oz of Boneless skinless chicken breast can also be added cooking until chicken is done and it will also be 7 Pts. My dinner last night was with the shrimp and a baked mini egg roll and I was very satisfied. Enjoy! Andrea
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INGREDIENTS:1 (8 ounce) can pineapple chunks (reserve juice) 1 tablespoon cornstarch 2/3 cup chili sauce 1/3 cup raisins 1 tablespoon brown sugar 1/8 teaspoon ground cinnamon 4 pork chops, boneless (trimmed of all fat) cooking spray
PREPARATION:1. In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside. 2. In large skillet coated with cooking spray, brown pork chops on both sides, about 3 min. per side. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout.
SERVING SUGGESTIONS:Makes 4 servings, 6 WW points per serving
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