Swiss Chicken Casserole

Swiss Chicken Casserole
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1 pkg. Stove Top stuffing mix
4-6 boneless, skinless chicken breast
4 slices non fat Swiss cheese
1 can 98% fat free cream of mushroom soup
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Place Stovetop stuffing mix(dry ingredients) in a sprayed crockpot (with fat free PAM). Add chicken breast over stuffing mix. Add the 4 slices of non fat Swiss cheese over chicken pieces.
Spread cream of mushroom soup over the top of the chicken and cheese. Drizzle 1/2 cup warm water around the edges. Cook on LOW in crockpot for 6 hours. If you prefer you can cook in oven at 350 degrees for 1 hour.
Makes 6 servings (1 breast and 1/2 cup stuffing) at 6 points each.

Doritos Casserole

Doritos Casserole
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6 ounces Velveeta Light
2 Tbsp Taco Seasoning mix
1 can (10 3/4 ounces) Cream of Chicken Soup, 98% fat free
1 can (11 ounces) Rotel tomatoes
6 ounces Baked Doritos, Nacho Cheese
8 ounces 95% lean ground beef
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Cook meat, drain and add taco seasoning. Mix the tomatoes and soup together. Then, layer meat, soup mixture, crushed Doritos, and cheese. Keep layering until done. Bake at 350 degrees for 30 minutes.
Makes 6 servings, 7 WW points

Slow Cooker Lasagna

Slow Cooker Lasagna
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1 pound lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz. canned crushed tomatoes (pureed in blender)
15 oz. canned tomato sauce
1 tsp salt
1 tsp oregano
1/2 tsp. basil
1/4 tsp crushed red pepper flakes
1 cup part skim ricotta cheese
1 1/2 cup part skim mozzarella cheese, shredded, divided
6 no cook lasagna noodles
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Heat a large nonstick skillet over medium high heat. Add beef, onion, and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and crushed red pepper; simmer 5 minutes to allow flavors to blend.
Meanwhile in a medium bowl, stir together ricotta cheese and 1 cup mozzarella cheese.
Spoon 1/3 of beef mixture into 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of the ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting at least 6 hours.
Sprinkle remaining 1/2 cup mozzarella cheese over top of mixture. Cover and continue cooking until cheese melts and lasagna firms up, about 10 minutes.
Makes 6 generous servings.
8 WW Points

Chicken and Broccoli Laughing Cow Alfredo

Chicken and Broccoli Laughing Cow Alfredo
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SAUCE:
3 wedge The Laughing Cow Light Creamy Garlic and Herb
1/2 cup 1 % low-fat milk
1 Tbsp. reduced fat parmesan cheese
1/2 Tbsp. Molly McButter Natural Butter
1/2 tsp garlic powder
OTHER INGREDIENTS:
2 skinless, boneless chicken breast, cubed
1/2 cup cooked broccoli
4 oz. whole wheat fettuccine
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Cut chicken into cubes. Spray skillet with canola oil cooking spray. Add cubed chicken to skillet and cook until done. Set aside.
Cook fettuccine according to package direction.
In a medium-sized saucepan, combine sauce ingredients over low heat until everything is melted and the sauce is velvety smooth, about 20 minutes. Serve immediately over the hot cooked fettuccine.
Serves 2; 8 WW points per serving

Chicken Fingers with Honey Sauce

Chicken Fingers With Honey Sauce(From Better Homes and Gadens Big Book of Healthy Family Dinners)
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12 ounces skinless, boneless chicken breast halves
2 beaten egg whites
1 tablespoon honey
2 cups cornflakes, crushed
1/4 teaspoon pepper
1/4 cup honey
4 teaspoons prepared mustard or Dijon-style mustard
1/4 teaspoon garlic powder
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1. Rinse chicken, pat dry with paper towels. Cut into strips about 3 inches long and 3/4 inch wide.
2. In a small mixing bowl combine the egg whites and 1 tablespoon honey. In a shallow bowl combine the cornflake crumbs and pepper. Dip the strips into the egg white mixture, then roll in the crumb mixture to coat.
3. Place in a single layer on an ungreased baking sheet. Bake chicken in a 450 degree oven for 11-13 minutes or until no longer pink.
4. Meanwhile, for sauce, in a small bowl stir together the 1/4 cup honey, the mustard, and garlic powder. Serve with chicken. Makes 4 servings.
230 Calories, 2 g fat, 1 g fiber; 5 WW points

Chicken Pie

Chicken Pie
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98% FF cream of chicken soup
Lg can of 98% FF chicken breast
1 package of frozen mixed veggies, cooked according to package directions
1/4 c. FF cheese (I like Cheddar)
9 in. pie crust
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Preheat oven according to instructions on pie crust package. Mix cream of chicken soup and chicken together; add veggies and mix. Pour into pie crust and sprinkle cheese on top. Bake according to pie crust instructions.
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8 servings/8 WW points per serving
6 servings/5 WW points per serving

6 Can Bean Soup

6 Can Bean Soup
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1 can chicken broth
15 oz nonfat refried beans
15 oz pinto beans, canned
15 oz black beans, canned -- or other15 oz chili beans, canned -- or other1 tbsp taco seasoning mix
15 oz tomatoes, canned,chopped
small onion,chopped
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Sauté onion with cooking spray until lightly browned in large pot or Dutch oven. Add remaining ingredients and cook over medium or medium-high heat until flavors are well blended.Easily cooked in crockpot.
Serving size 1 1/2 cups
WW Points 3.2

Cheeseburger and Fries Casserole

Cheeseburger and Fries Casserole- 5 WW points
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1 lb. lean ground beef
1/4 medium onion chopped
1 c. reduced-fat shredded cheddar cheese
5 oz. FF cream of mushroom soup
5 oz. Cheddar cheese soup
12 oz. frozen French fried potatoes
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Preheat oven to 375 degrees.Cook ground beef and onion in a nonstick skillet over medium-high heat. Stir occasionally, cooking until beef is no longer pink and onion is translucent.Drain off excess grease, and season with salt, pepper and garlic powder.Return to the heat and stir in the soups until well blended.Heat through and remove from stove.Transfer mixture to a 9″x9″ baking dish. Cover the ground beef with a layer of French fries.Bake 45-50 minutes.When the fries are golden brown, remove the casserole from the oven and sprinkle cheese over the top.Return to oven and bake just until cheese is melted.
8 servings

WW Pizza Pasta Recipe

Ww Pizza Pasta Recipe
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1/2 lb ground round
1/2 cup bottled pizza sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup hot large cooked elbow macaroni, cooked without salt and fat (about 2 ozs uncooked)
2 tablespoons shredded reduced-fat sharp cheddar cheese
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1.Cook meat in a small nonstick skillet over medium-high heat until browned, stirring to crumble.
2.Drain and return meat to skillet.
3. Add pizza sauce, salt, and pepper; cook 2 minutes, stirring occasionally.
Add macaroni; cook 2 minutes.
4. Sprinkle each serving with cheese.
8 WW points for 1 1/4 cups, makes 2 servings

Taco Soup

Taco Soup (from Betsy)
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2 lbs. ground beef
2 onions, chopped
8 cups tomato juice
2 (15 ounce) cans corn, drained
2 (15 ounce) cans kidney beans
2 (8 ounce) cans tomato sauce
2 packages taco seasoning
1 green bell pepper, chopped
shredded cheese
tortilla chips
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In large pot, cook hamburger and onions. Add all other ingredients and stir well. Cook throughout but do not bring to a boil.You can change this recipe up a lot and add more or less, and add new ingredients. We usually add black beans. Makes a huge pot!

Crockpot Chicken Santa Fe

Crockpot Chicken Santa Fe (from Stacey)
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This is a very easy and versatile crockpot recipe. It's not suitable for all day, but can easily be made after lunch, in time for supper.
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1 can black beans, rinsed and drained
1 can whole kernel corn, rinsed and drained (or can use frozen)
1 cup bottled salsa (thick and chunky works best)
4 boneless, skinless chicken breasts
1/2 8oz block cream cheese
1 cup shredded cheddar cheese
optional seasonings, see notes
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In a 3.5 or 4 quart crockpot, mix together the beans, corn and 1/2 cup of the salsa. Top with chicken breasts, then pour remaining salsa over chicken. Cover and cook on HI for 2 1/2 - 3 hours or until chicken is tender and white throughout. Do not overcook, or chicken will be tough. Remove chicken, and cut into bite-sized pieces. Add chicken back to slow cooker. Add cream cheese (cut into small cubes to melt faster), and turn cooker back to HI heat. Heat until cream cheese melts and blends into sauce. Serve over rice, if desired. Top with shredded cheese, if desired.
Stacy's Notes - I've made this many times, with differing amounts of chicken, beans, corn and cream cheese, and it always comes out great! For the two of us, I usually use 1 can each of beans and corn, 2 frozen chicken breasts, and about 1/2 a brick of cream cheese. If serving more, I double all those ingredients. Also - I season my chicken breasts with several ingredients after placing them in the crockpot. I normally use garlic and onion powder, Tony's creole seasoning, and salt and pepper. We have eaten this over rice, but we prefer to eat it over fat-free tortilla chips. Also, I never remember to add the shredded cheese, and it's still really good. Enjoy!

Sweet and Spicy Kielbasa

Sweet and Spicy Kielbasa(from Kim)
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1/2- ¾ c brown sugar (depending on your taste preference)
8 TBS spicy mustard
1 small onion, diced
2 lbs. smoked turkey kielbasa, cut into bite size pieces
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Combine sugar, mustard and onion in crock-pot; add meat. Cover and cook on low for 3 hours, stirring occasionally.
Serves 6
*This makes a great appetizer for game day or served over buttered noodles for lunch

Bacon Cheeseburger Meatloaf

Bacon Cheeseburger Meatloaf (from Danae)
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1lb ground beef
10 slices bacon, cooked and crumbled
8oz grated cheddar cheese
2 large eggs, lightly beaten
1/4 cup breadcrumbs
1/4 cup mayonnaise
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup ketchup
3 Tbsp. mustard
3oz can French Fried Onions
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Preheat oven to 350.In large bowl, combine hamburger, bacon, cheese, eggs, breadcrumbs, mayonnaise, Worcestershire sauce, salt, and pepper. Mix well.In small bowl, combine ketchup and mustard. Stir 1/4 of mixture into meat mixture. Reserve remaining ketchup mixture.Press meat mixture into greased 9x5 loaf pan.Spread remaining ketchup mixture over loaf.Bake 40 minutes.Top with French Friend Onions and bake additional 10-15 minutes, or until done.Let stand 10 minutes before serving.
**NOTE: You can also add barbecue sauce to taste to give it a BBQ Bacon Cheeseburger taste!

Tuna Pasta

Tuna Pasta (from Menus for Moms)
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1 box (16 oz.) tri color pasta
1 can (6 oz.) tuna
1 package (12 oz.) frozen mixed vegetables
1 cup ranch dressing
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Cook pasta according to package directions. About 5 minutes before pasta is finished cooking, pour frozen vegetables into boiling pot of pasta. Bring to a second boil. Drain. Place pasta/vegetable mixture in a bowl. Add can of drained tuna. Pour ranch dressing in and toss to coat.
This can be served warm or cold. If you want it warm, just drain and add tuna, dressing and toss. If you would like to serve it cold, drain pasta/vegetable mixture with cold water until cooled. Then add tuna and dressing and toss.

Chicken Cordon Blue

Chicken Cordon Blue(From Menus for Moms)
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1 package Pepperidge Farm Puff Pastry Sheets, thawed
1 1/2 cups cooked chicken, chopped
8 slices of deli ham
1 cup (4 oz package) Swiss cheese, grated
1 egg, beaten
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Heat oven to 350°F. Roll out puff pastry sheets and cut into 8 evenly divided squares. Place a folded slice of ham in the center of each square. Evenly divide chicken and cheese between rectangles on top of ham. Pull up corners of rectangles to center and twist. Pinch edges to seal. Place on a cookie sheet lined with foil (for easy clean up) and sprayed with olive oil spray. Brush tops with egg. Cook for 20-25 minutes or until golden brown.

Tangy Chicken Legs

Tangy Chicken Legs (from Fix it and Forget it 5 Ingredient Slow Cooker Favo
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8 chicken drumsticks
1/3 cup soy sauce
2/3 cup packed brown sugar
scant 1/8 tsp ground ginger
1/4 cup water
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Place chicken in slow cooker.
Combine remaining ingredients in a bowl and spoon over chicken.
Cover and cook on low for 4-5 hours until chicken is tender but not dry.

Honey Mustard Chicken

Honey Mustard Chicken(from Mrs. Pear)
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1/2 cup melted butter
1 cup honey
1/4 cup yellow mustard (kind you put on hot dogs)
1/4 cup Dijon mustard (can substitute yellow mustard, but is better if you don't!)
1 tsp - 2 tbsp curry powder depending on your tastes!
6-8 chicken breasts or equivalent chicken pieces
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Place chicken in slow cooker, mix all other ingredients together and pour over chicken. Cook on low for 4-6 hours. (If chicken is frozen cook for 6-7 hours, and if you use chicken with the bone in adjust accordingly!)Excellent served with rice and veggies or a salad.In hot weather, cool the chicken, dice it, and serve over a salad. Chicken is also wonderful in chicken salad or as sliced chicken for sandwiches and wraps.To Freeze Cook the chicken, cool, slice or chop, put quantities you want in a freezer bag, spoon some extra marinade over top, and then freeze using the Zip Top Bag Method!

Swiss Chicken Casserole

Swiss Chicken Casserole(from Kay)
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6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
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Lightly grease crockpot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix.
Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.

Mom's Beef Vegetable Soup

Mom's Beef Vegetable Soup
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1 1/2 pounds ground beef
5 medium potatoes
1 (48 ounce) can tomato juice
1 can diced tomatoes
1 can peas
1 can corn
1 can green beans
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Peel and cut potaotes into cunks. Boil until tender. Brown ground beef, drain. Add Tomato juice, diced tomatoes, peas, corn, green beans, and cooked potatoes. Simmer for 30 minutes.
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Can also be cooked in crockpot on low for 6 hours. You do not have to cook the potatoes before putting in the crockpot. Also freezes well.

Dad's Easy Chili

Dad's Easy Chili
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1 1/2 pounds ground beef
1 (15 ounce)can dark red kidney beans (If you prefer less beans, use only 1/2 of can)
1 (15 ounce) can chili beans
1 (14 ounces)can diced tomatoes
1 (10 ounce) can tomatoes with green chilies
1/4 cup brown sugar (add more or less for desired taste)
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Brown ground beef, drain. Add all the cans of beans and tomatoes and the brown sugar. Simmer for 30 minutes.
*This is a family favorite!