Monday-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.
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.
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.)
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.
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
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.
1 comment:
I'm going to have to watch your recipes...I love that they have the points. Weight Watchers REALLY works. I'm thinking about doing it again. ON another note..what time is dinner?!?
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