Thursday, September 24, 2009

Yummy Recipes I want to try

Sunday, January 18, 2009

1/19-1/25

Monday-

Layered Tortilla Bake

Makes 8 Servings

Ingredients

1 pound VERY lean ground beef
1 can dark red kidney beans, drained & rinsed
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
(if you can't find this substitute with any other kind)
1 can (4 oz) chopped green chiles (mild)
1 pkg (1.25 oz) McCormicks 30% less sodium Taco Seasoning
1 pkg (10 oz) corn tortillas (12, 6-inch tortillas) -
Try Diane's Corn Tortilla's Thin (1 PT for 2)
1 cup (4 oz) shredded low fat cheddar cheese

Preheat oven to 350 degrees. Brown ground beef in large nonstick skillet;
drain well. Mix in beans, tomatoes, chiles and taco seasoning mix. Reduce heat;
simmer 5 min. Spray 9 x 13 " baking dish with nonstick cooking spray. Cut
tortillas in half; place half of them in bottom of baking dish, overlapping.
Spoon half of beef mixture evenly over tortillas. Cover with remaining
tortillas and then remaining beef mixture. Top with cheese. Cover; bake 25 min.

POINTS: 5.5

Tuesday-

Oven Fried Chicken
6 servings @ 5 pts each

Ingredients:
¾ c all purpose flour
½ t salt
¼ t pepper
4 oz buttermilk
1 c crushed corn flakes
1 ½ lb boneless /skinless chicken breast strips

Prep:
Combine flour, salt & pepper in a bowl. Place buttermilk in a bowl. Place corn flake crumbs in another bowl. Roll chicken strips in flour & dip into buttermilk.
Roll chicken in crumbs & place in a sprayed baking dish. Bake 20 min @365.

Green Beans & Potatoes
6 servings @ 1 pt each

Ingredients:
2 – 14 oz cans green beans w/potatoes.
Heat beans & potatoes. Serving = ¾ cup.

Wednesday-

Chops in a Crock Pot

6 servings @ 3.5 pts

Ingredients:

6 whole Pork loin chops -- browned

1 whole Onion -- chopped

3 TB Catsup

10 1/2 oz 98% fat-free Cream of chicken soup

2 Ts Worcestershire sauce

Prep:

Place all into crock pot and cook on LOW about 4-5 hours.

Corn On The Cob

6 servings @ 1 pt. each

Ingredients:

6 ears of corn

Place in boiling water, lower heat and cook until done.

Strawberry Jell-O Desert (make ahead of time)
6 servings @ 1 pt each

Ingredients:

1 large SF strawberry Jell-O
3 c strawberry slices
FF Cool Whip

Prep:

Prepare Jell-O ahead of time. Top each servings with ½ c fresh strawberries & 2 T FF Cool Whip.

Thursday:

Left Overs

Friday:

Pot Roast Dinner

	1 spray(s) cooking spray
	2 1/2 pound(s) lean beef round, well trimmed (use boneless bottom round rump roast)
	1/2 tsp black pepper
	1/4 tsp table salt
	2 large onion(s), sliced
	1 3/4 cup(s) water
	1 packet(s) onion soup mix
	1 1/2 tbsp balsamic vinegar, or red wine vinegar
	1 tsp dried thyme
	8 medium uncooked red potato(es), scrubbed and quartered (about 1 3/4 pounds)
	1 pound(s) baby carrots
	1 tbsp parsley, fresh, chopped (for garnish)

Place oven rack in lowest possible position; preheat oven to 350ºF. Coat a Dutch oven (a large pot with a tight-fitting lid) with cooking spray; heat over medium-high heat.

Sprinkle roast with pepper and salt; place in pot and scatter onions around roast. Cook, turning roast and stirring onions occasionally, until roast and onions are browned, about 8 minutes. Pour water into pot; stir in soup mix, vinegar and thyme, and bring to a boil.

Cover pot and bake in oven for 1 1/2 hours. Place potatoes and carrots around roast; cover and bake until roast and vegetables are tender, about 2 hours more. Remove one potato from pot and puree it in a blender; stir pureed potato into gravy to thicken it.

Transfer roast to a cutting board and slice against grain into 16 slices. Garnish with parsley and serve with vegetables and gravy. Yields about 2 slices of meat, 1 cup of vegetables and 1/4 cup of gravy per serving.
http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=99751

Saturday:

Spaghetti Pie and Salad

Monday, January 5, 2009

1/12/2009-1/18/2009

This week we are pulling from last weeks menu, since Cory was out of town for 2 of the nights and then we had a date night another night.

Monday-

Corn, Ham and Potato Scallop

Ingredients:
6 cups peeled baking potatoes -- cut in 1" cubes
1 1/2 cups cubed cooked ham
1 15.25oz. can Green Giant Whole Kernel Sweet Corn -- drained
1/4 cup chopped green bell pepper
2 teaspoons instant minced onion
1 10 3/4oz.can condensed Cheddar Cheese Soup
1/2 cup milk
2 tablespoons all-purpose flour

Prep:
In 3 1/2 to 4-quart Crock-Pot slow cooker, combine potatoes, ham, corn, bell pepper and onion; mix well. In small bowl, combine soup, milk and flour; beat with wire whisk until smooth. Pour soup mixture over potato mixture; stir gently to mix. Cover; cook on low setting for 7-9 hours or until potatoes are tender.

Info: Potatoes cook more quickly when cut into small pieces; cubed potatoes will cook faster than quartered potatoes. The 1-inch chunks of potato in our recipe work well as they do not get too soft during the long cooking time. Also, leftover cooked roast beef or turkey can be used in place of the ham.
Serving Size = 1 1/2 Cup
WW Points = 6

Tuesday-

Wednesday-

Chops in a Crock Pot

6 servings @ 3.5 pts

Ingredients:

6 whole Pork loin chops -- browned

1 whole Onion -- chopped

3 TB Catsup

10 1/2 oz 98% fat-free Cream of chicken soup

2 Ts Worcestershire sauce

Prep:

Place all into crock pot and cook on LOW about 4-5 hours.

Corn On The Cob

6 servings @ 1 pt. each

Ingredients:

6 ears of corn

Place in boiling water, lower heat and cook until done.

Strawberry Jell-O Desert (make ahead of time)
6 servings @ 1 pt each

Ingredients:

1 large SF strawberry Jell-O
3 c strawberry slices
FF Cool Whip

Prep:

Prepare Jell-O ahead of time. Top each servings with ½ c fresh strawberries & 2 T FF Cool Whip.

Thursday-

Beef Stroganoff
Serves 6 @ 5 pt

Ingredients:
1 lb very lean ground beef
1 small chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package of brown gravy mix
8 oz sliced fresh mushrooms
1 can Fat Free Cream of Mushroom soup
1 1/4 cup of water, divided
1 cup Fat Free sour cream
12 oz whole wheat yolk free egg noodles, cooked

Prep:
Brown ground beef. Add salt, pepper, garlic powder, brown gravy mix and 1/4 cup of water. Stir well to mix. Pour ground beef mixture into crock-pot. Add onions, mushrooms, soup and remaining 1 cup of water. Stir to mix. Cook on low for 6-8 hours. Just before serving add sour cream and stir. Allow to heat through and serve over hot egg noodles. (I like to mix the egg noodles into the crock-pot mixture before serving.)

Friday-

Mexican Chicken Pie
6 servings @ 6 pts each

Ingredients:
10 oz can FF cream of mushroom soup
½ c FF sour cream
11 oz can yellow corn, drained
15 oz can black beans, rinsed and drained
1 c shredded 2 % Colby/Jack cheese

Prep:
Combine soup and sour cream. Add corn, black beans, cheese and diced chicken and pour into a sprayed 8 x 8 baking dish. Cover mixture with 4 rolls to make the crust. Bake 30 min @ 325 or until browned and bubbly. Divide into 6 servings.

Anytime-

No Points Vegetable Soup
8 servings @0 pts each

Ingredients:
1 ¼ c sliced carrots
¾ c diced onion
1 T minced garlic
3 – 14 oz cans FF beef broth
3 c chopped cabbage
14 oz can cut green beans-drained
2 T tomato paste
½ t dried basil
¼ t dried oregano
½ t salt
1 c sliced zucchini

Prep:
In a large sprayed stockpot, sauté carrots, onions, and garlic over low heat 5 min or until tender. Add broth, cabbage, beans, tomato paste and seasonings and bring to a boil.
Cover, reduced heat and simmer 15 min. Stir in zucchini last 3 min of cooking. 1 c = 1 serving.

Cheesy Corn Muffins
1 muffin @ 4 pts each

Ingredients:
1 box Jiffy corn bread mix
¼ c 2 % shredded sharp cheese

Prep:
Make muffins mix as directed and add cheese to mix. Bake as directed. Makes 6 muffins.

Menu Plan Monday:1/5/2009-1/11/2009

Monday-

Potato Soup

http://www.recipezaar.com/Weight-Watchers-Potato-Soup-280699

Corn Bread Muffins

Tuesday-

Creamy Chicken & Broccoli
6 servings @ 6 pts each

Ingredients:
2 -10 oz cans FF cream of chicken soup
½ c FF sour cream
16 oz bag frozen broccoli, thawed
1 ½ lb bone/skinless chicken breasts,cut in strips
1 c 2% shredded cheddar cheese

Prep:
Combine soup and sour cream. Place broccoli & chicken in a large sprayed skillet and heat on med high. Add soup mixture & bring to a boil. Cover, reduce heat to med, and simmer 12 min or until done. Remove from heat and sprinkle with cheese. Cover until cheese melts.

Wednesday-

Hearty Beef Stew
6 servings @ 4 pts each

Ingredients:
1 ½ lb Top Sirloin steak, dice into tips
1 T oil
1 med chopped onion
½ t salt
½ t pepper
¼ t garlic powder
14 oz can FF beef broth
1 pkg brown onion gravy dry mix
16 oz bag of peeled baby carrots
8 oz fresh mushrooms

Prep:
Heat oil in large saucepan over med heat. Brown steak tips with onion, salt, pepper and garlic powder. Combine steak tips, onion, broth & gravy mix in crock-pot. Cook on low for 6 hours. Add carrots & mushrooms the last hour of cooking.

Thursday-

Friday-

Cheeseburger Pie
6 servings @ 6 pts each

Ingredients:
1 lb lean ground beef, browned
1 c chopped onion
½ t salt
¼ t pepper
1 c FF milk
½ c egg sub
½ c RF Bisquick mix
1 c shredded RF Mexican cheese blend
1 tomato, sliced

Prep:
Spread browned beef and onions in a greased 8 x 8 baking dish. Mix salt, pepper, Bisquick, milk, and egg sub together and pour over beef slowly. Bake 25 min @ 400. Sprinkle with cheese then top with tomato slices and bake for 5 – 8 min longer.

Fruit Cocktail
½ c serving @ 1 pt

Ingredients:
2 – 15 oz can fruit cocktail with Splenda, chilled.
Serve chilled fruit cocktail @ ½ c servings.

Saturday-

Sunday-

Saturday, December 20, 2008

Menu Plan Monday 12/22-12/28

Monday-
Baked Potato Soup

Tuesday-
Chicken and Stuffing (7 WW PTS)

6 whole boneless skinless chicken breasts
1 box stove top stuffing mix
1 can 98% fat-free cream of mushroom soup -- or any cream soup
1/2 cup water or chicken bouillon

Spray a 3 1/2 quart crockpot with cooking spray. Add chicken breasts. Combine stuffing, soup, and liquid. Spread over chicken. Cook on low 6 - 8 hours.

Per Serving: 321 Calories; 6g Fat; 56g Protein; 7g Carbohydrate; 1g Dietary Fiber; 137mg
Cholesterol; 459mg Sodium.

Wednesday-
Spaghetti/Salad/French Bread

Thursday-MERRY CHRISTMAS!!
Breakfast:
Cinammon Rolls (Pilsbury)
Sausage Balls
Scrambled Eggs

Lunch:
Turkey Breast
Dressing
Green Beans
Creamed Corn

Friday- HUNTSVILLE

Saturday- HUNTSVILLE

Sunday- HUNTSVILLE

Menu Planning

Why I menu plan???

My plan...

I subscribe to GroceryGame.com. For $10 each week, I can print out the deals at my favorite grocer (HEB) on Sunday evening. This list tells me what is on sale and which sale items are actually good deals (if you aren't aware, sales are often gimmicks and don't truly save you money). It also tells me which in store coupons to use (this is HUGE at HEB as they do not operate a shopping card for sales) and if you are a coupon clipper which newspaper coupons would work to get you the best price. I am really trying to work on clipping coupons. (The grocery game now offers a sub for WalMart where the list spells out all the price matches from local grocers.)

Once I've printed out my sale list from grocerygame.com, I sit down to make my grocery list. I meal plan (usually 1 week at a time) based on what we like and what is on sale. This is how we will save some money and keep from eating out as much!!

I will then post my weekly meal plan on Sunday evening and go to the grocery store on Monday.

Recipes to try

Appetizer/Dip:

Skinny’ed up Sour Cream and Onion Dip

Beef:

Cheese Stuffed Meatloaf

Veggies:

Potato Vegetable Medley Roast

Soup:

Salsa-chicken-and-black-bean-soup

Thursday, September 24, 2009

Yummy Recipes I want to try

Sunday, January 18, 2009

1/19-1/25

6 servings @ 3.5 pts

Ingredients:

Monday, January 5, 2009

1/12/2009-1/18/2009

6 servings @ 3.5 pts

Ingredients:

Menu Plan Monday:1/5/2009-1/11/2009

Saturday, December 20, 2008

Menu Plan Monday 12/22-12/28

Menu Planning

Recipes to try

Potato Vegetable Medley Roast

Followers

Dotties Weight Loss Zone

Crock Pot Cooking

Online recipe sites and other menu planning resources

Recipes we would like to try

Our Family Favorites Recipe Index

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