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

Cinnamon Drops

Cinnamon Drops
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½ cup sugar
2 tablespoons cinnamon
2 (7 1/2 ounce) cans Pillsbury buttermilk biscuits
¼ cup fat-free buttery spread
2 tablespoons low-fat, creamy deluxe frosting, optional
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Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan with nonfat cooking spray. Mix sugar and cinnamon together in a small bowl. Cut biscuit into quarters. Put a dab of buttery spread on each biscuit piece and coat with the cinnamon-sugar mixture. Set the coasted dough pieces on the prepared baking pan with the pieces touching each other. Some overlapping will occur. If there is cinnamon-sugar mixture remaining, sprinkle it over the dough in the pan. Bake for 15 minutes.
If frosting is desired, microwave it for approximately 10-15 seconds to melt it into a glaze. Drizzle the glaze over the Cinnamon Drops. Let them cool for several minutes before eating.
Yield: 16 servings
Calories 93 Fat 1 g Fiber 1 g; ww points 2
From Busy People’s Low-Fat Recipes

Banana Cream Oatmeal

Banana Cream Oatmeal
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4 cups water
2 cups quick-cooking oats
2 medium bananas, thinly sliced
½ cup fat free, sweetened condensed milk
In medium- size saucepan bring the water to a boil over high heat. Once the water boils, reduce the heat to medium and add the oats. Cook for 1 minute, stirring occasionally. Remove the oats from the heat and add the banana slices and condensed milk. Cover and let the oatmeal sit for 2-3 minutes. It will thicken as it sits. Serve Warm.
Yield: 4(1 ½ cup) servings
Calories 320 Fat 3 g Fiber 6 g; 5 ww points
From: Busy People’s Low-fat Cookbook

Angel Food Cake

Angel Food Cake
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12 egg whites
1 1/2 cups sugar
1 cup flour (sifted)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1 teaspoon cream of tartar
1/4 teaspoon salt
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1.Preheat oven to 325 degrees f.
2. Line bunt pan with parchment paper.
3. Mix 3/4 C sugar and sifted flour together. Set aside.
4. Mix egg whites on medium speed until just fluffy (about 1 minute).
5. Add cream of tartar.
6. Continue to mix until egg mixture forms soft peaks (about 5 minutes).
7. Mix in remaining 3/4 C sugar, salt, lemon juice and vanilla.
8. Sift flour mixture into egg mixture gradually, blending with a spatula after each addition.
9. Pour batter into lined pan.
10. Bake for 50 to 60 minutes until cake is lightly browned and springs back at touch.
Makes 12 servings
Calories 154, Fat 0.2 grams, Fiber 0.3; WW Points per serving 3 points