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
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-
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-
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.
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