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-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.
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:
| | 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
