Savory Crescent Chicken Squares

Ok, this is one of my favorite recipes. Since I only make slight changes to it, I'm posting the link. I first had this at my friend, Amber's house. It's a yummy one

Savory Crescent Chicken Squares

Ok, here are my suggestions for alterations to the recipe:
double it, trust me!
don't use the chives/onions
don't use the pimentos
add in one pkt of dry ranch dressing (if you double, otherwise just 1/2 pkt)

This can be made into a decorative ring instead of packets if you double the recipe.

Easy Enchiladas

Easy Enchiladas

Recipe adapted from Weight Watchers New Complete Cookbook

8 servings

4 points per serving

2 t canola oil (I don't use this, just a nonstick skillet with some nonstick cooking spray)

1 lb ground turkey

2 red bell peppers, seeded and chopped

¼ c chopped onion

2 t chili powder

1 t ground cumin

one can diced tomatoes

one can black beans, rinsed and drained

one can pinto beans, rinsed and drained

¼ t black pepper

8 taco sized flour tortillas

1 c shredded reduced-fat cheese

1. Preheat oven to 350; spray a 9x13 with nonstick cooking spray. In a large nonstick skillet, heat the oil. Saute the turkey, peppers, and onion, stirring frequently to break up the turkey, until browned, 6-8 minutes. Add the chili powder and cumin; cook, stirring, 1 minute. Stir in the tomatoes, beans, and black pepper. Reduce heat and simmer 5 minutes.
2. Place the tortillas on a work surface, spoon the turkey mixture down the center of the tortillas, then roll them into cylinders. Place, seam-side down, in the baking dish; sprinkle with the cheese. Bake until heated through and the cheese is melted, 30-35 minutes. Let stand 10 minutes before serving.

We don’t usually serve anything with this, except some fat free sour cream. It’s very filling and somewhat spicy, so adjust to your tastes. If you have too much filling, it’s great the next day over a baked potato!

Beef and Vegetable Soup

Beef and Vegetable Soup

Recipe adapted from Weight Watchers Cook It Quick
8 servings
3 points per serving

1 t olive oil (I don’t use this because I use a nonstick pan, sprayed with cooking spray)
2 medium onions, chopped
4 stalks celery, chopped
4 carrots, peeled and chopped
20 oz boneless round steak, about ½ inch slice, cut into ½ inch cubes
2 c low sodium beef broth (or 2 bullion cubes dissolved in 2 c water)
2 cans green beans, drained (or two cups frozen, thawed)
2 cans corn, drained (or two cups frozen, thawed)
6 scallions, sliced (I do not add these)
½ c chopped flat-leaf parsley (I do not add these)
½ t freshly ground pepper
6 c water
2 cans diced tomatoes

Heat the oil in a soup pot, then add the onion, celery, carrots, and beef. Saute until the beef is browned. Add the broth, beans, corn, scallions, parsley, pepper, water and tomatoes and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are tender.

I serve this with Sweet Brown Bread.

Sweet Brown Bread

Sweet Brown Bread
Recipe adapted from Weight Watchers New Complete Cookbook

12 servings

1 point per serving

1 ¼ cups whole wheat flour

1 t baking powder

1 t grated orange or lemon zest (I omit if I do not have on hand)

½ t baking soda

½ t cinnamon

1/8 t salt

½ c low fat buttermilk (or substitute ½ c skim milk with 1 t white vinegar)

1 egg

3 T molasses

2 T packed dark brown sugar

1. Preheat the oven to 375; spray an 8x4 loaf pan with nonstick cooking spray.
2. In a medium bowl, combine the flour, baking powder, orange zest, baking soda, cinnamon, and salt. In another bowl, combine the buttermilk, egg, molasses, and brown sugar. Pour over the flour mixture, mixing quickly to blend (do not overmix).
3. Transfer to the pan. Bake until a toothpick inserted in the center comes out clean, about 35-40 minutes. Cool completely on a rack.

We like to serve this dense bread with soups to complete a meal. Add a little jam and it's a great snack.

Southern Oven "Fried" Chicken

Southern Oven "Fried" Chicken

Recipe adapted from Weight Watchers New Complete Cookbook
4 servings

5 points per serving

½ c fat-free buttermilk (or substitute ½ c skim milk and 1 t white vinegar)

2-3 drops hot red pepper sauce

½ c cornflakes, crushed

3 T all-purpose flour

¼ t salt

¼ t pepper

1 ½ lbs boneless, skinless, chicken breasts

4 t canola oil (we just use cooking spray)

1. Preheat the oven to 400; spray a large baking sheet with nonstick cooking spray.
2. In a large shallow bowl, combine the buttermilk and pepper sauce. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely.
3. Place the chicken on the baking sheet; drizzle with the oil (or spray with cooking spray). Bake 30 minutes, turn the chicken over. Bake until cooked through, 15-20 mintues longer. (You may not need this much time if your chicken pieces are smaller/thinner).

We typically serve this with Sweet Potato Suprise and some green beans.

Sweet Potato Suprise

Sweet Potato Surprise

Recipe adapted from Betty Crocker's Low-fat, Low-cholesterol cooking today
6 servings
2 points per serving

1 18 oz can of sweet potatoes, drained
1 T packed brown sugar
6 large marshmallows
1 T margarine, melted
1/3 c cornflakes, crushed

1. Heat oven to 450; spray 8x8 pan with nonstick cooking spray. Mash (really well) sweet potatoes and brown sugar. Shape 1/3 c potato mixture around each marshmallow into a ball.
2. Brush 1 sweet potato ball at a time with margarine; roll in cornflake crumbs to coat. Place in pan. Bake uncovered 8-10 minutes or until coating is light brown.

This is typically served at my house with Southern Oven "Fried" Chicken and some green beans.

Chicken & Corn Bread Stuffing

Chicken & Corn Bread Stuffing Casserole

Recipe adapted from Betty Crocker's Low-fat, Low-cholesterol cooking today
Serves 4
6 points per serving

1 can (10 ¾ ounces) condensed 98% fat-free cram of chicken or celery soup
¾ c skim milk
1 can (15 oz) mixed veggies (or a 10 oz bag frozen, thawed and drained)
¼ c chopped onion
¼ t ground sage or poultry seasoning (I do not use)
2 c cut-up cooked chicken or turkey breast
1 box stuffing mix (corn bread variety)
1/8 t pepper
Paprika, if desired (I do not use)

1. Heat oven to 400. Spray 3 quart casserole with cooking spray.
2. Heat soup and milk to boiling in 3-quart saucepan over high heat, stirring frequently. Stir in mixed vegetables, onion, and sage. Heat to boiling, stirring frequently; remove from heat.
3. Stir in chicken and stuffing mix. Spoon into casserole dish. Sprinkle with pepper and paprika. Bake uncovered about 15-20 minutes or until hot in the center.
   

Serve with a side salad and some fresh fruit.

Stuffed French Toast

Stuffed French Toast

Recipe adapted from Betty Crocker's Low-fat, Low-cholesterol cooking today
6 servings

4 points per serving

12 slices French bread, ½ inch thick

6 T fat-free soft cream cheese

¼ c preserves or jam (any flavor)

½ c egg beaters or 4 egg whites, slightly beathen

½ c skim milk

2 T sugar

powdered sugar (optional)

syrup (optional) – points not calculated

1. Spread one side of the 6 slices of bread with 1 T of the cream cheese. Spread one side of the other 6 slices with 2 t of the preserves. Place bread with cream cheese and bread with preserves together in pairs (basically, make a sandwich with cream cheese and jam).
2. Beat egg product, milk, sugar until smooth; pour into shallow bowl.
3. Spray griddle or skillet with cooking spray; heat griddle or skillet over medium-low heat or to 325. Dip each side of sandwich into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown. Transfer to plate; dust with powdered sugar. Serve with syrup.

Serve with turkey bacon or sausage and some fruit, like orange wedges. This makes a great “brinner” (breakfast for dinner) or breakfast.

Easy Ziti

Easy Ziti

Recipe adapted from Weight Watchers Cook It Quick
Serves 6
7 Points per serving

1 (16 oz) jar reduced-fat spaghetti sauce
½ c part-skim ricotta cheese or cottage cheese
1 (1 lb) box ziti or other pasta (I generally try to use whole wheat pasta)
½ c shredded reduced-fat mozzarella or other Italian cheese blend

1. Preheat the broiler. In a large bowl, mix the spaghetti sauce and ricotta thoroughly, until smooth.
2. Meanwhile, cook the ziti according to package directions. Drain and stir into the sauce, then spread into a 9x13 inch metal baking dish (just make sure it’s safe for the broiler). Sprinkle with cheese. Broil until the cheese is melted and golden, about 5 minutes.

I generally serve this with some green beans, since I don’t really care for salad, but a salad would be perfect. To make variations, stir in 1 ½ c sautéed chopped mushrooms, zucchini, or a 10-ounce box of thawed frozen peas when you mix the pasta and sauce.

Unstuffed Pepper Soup

Unstuffed Pepper Soup

taken from Aimee's Adventures

Serves 12

3 Points per Serving

1 Lb. 96% Lean Ground Beef, cooked
2 (14.5 oz.) Cans Diced Tomatoes seasoned with basil, garlic and oregano
2 (10.5 oz.) Cans Chicken Broth (or 2 bullion cubes dissolved in 21 oz water)
1 Large Onion, chopped
3 Bell Peppers, Chopped
2 (10 3/4 oz.) Cans Condensed Tomato Soup
1 1/2 Cups Cooked Long Grain Rice (I actually use brown minute rice)

Spray crockpot with non-stick cooking spray. Inside the crockpot, Combine the cooked beef, diced tomatoes, chicken broth, onion, bell peppers and tomato soup. Cover and cook on low for 6-8 hours. Warm up the rice, stir it into the soup and serve.

This is great served with some crusty rolls and some fat free cottage cheese!

Eggs, Bacon, Hashbrowns

eggs, prepared to your liking
bacon, crispy
hashbrowns, browned

easy, no recipe

Easy Pot Roast & Veggies

3-4 lb chuck roast
4 medium potatoes, quartered
4 medium carrots, quartered or 1/2 lb baby carrots
1 env dry onion soup mix
3 c water

Put all into crock pot, cover. Cook low 6-8 hours.

Easy Tuna Casserole

1/2 bag dumpling size egg noodles (or extra wide)
1 can tuna, drained
1 can cream of celery soup
1 can peas

Cook noodles till done. Add tuna, soup and peas, heat through. Serve with bread and butter.

Italian Chicken, Grilled Potato, Corn

Again, pretty simple. Marinade 2-3 boneless, skinless chicken breasts in 1/3-1/2 bottle of Italian Salad dressing for a few hours. (remember to get rid of left over dressing, you don't want to reuse it after chicken has been in it!) Grill chicken until cooked through. Clean 2-3 potatoes, pop in the microwave for a few minutes to start cooking, slice in half, lengthwise, brush with olive oil and sprinkle with kosher salt. Place on grill to finish off. Serve with canned corn or corn on the cob or fresh green beans in the summer!

Steak, Baked Potato, Corn

This is another one that doesn't really need a recipe. Grill a steak, serve with baked potato, and canned corn or corn on the cob.

Blackened Chicken & Beans

2 t chili powder
1/4 t salt
1/4 t pepper
4 boneless skinless chicken breasts (1 lb)
1 T canola oil (I used olive oil)
1 can black beans, rinsed and drained
1 can corn, drained
1 c chunky salsa
4 servings of rice, prepared

Combine chili powder, salt and pepper and rub over both sides of chicken. Heat oil in skillet, cook chicken in skillet, over medium heat 4-5 minutes, each side, until cooked through. Remove from skillet, but keep warm. Add beans, corn, and salsa to skillet. Bring to a boil, reduce heat and simmer 2-3 minutes. Add warm rice to mixture and combine. Serve chicken on top of this mixture.

Creamy Cooker Chicken in CROCKPOT

Warning: I have not tried this one, but plan to.

1 env. dry onion soup mix
2 c sour cream
1 can cream of chicken soup
6 boneless, skinless chicken breasts
6 servings of egg noodles

Combine first 3 ingredients in crock pot. Submerge chicken into crock pot. Cover. Cook on LOW 8 hours. Serve over prepared egg noodles.

I would probably serve this with peas or green beans.

Potato Soup in CROCKPOT

8 large potatoes, diced
2 med onions
3 T butter
3-4 slices bacon, I leave whole so I can take it out before serving, it doesn't crisp up, but adds flavor
3 chicken bullion cubes
2 T dried parsley
6 c water
2 c milk
_____
1/2 c flour
1/4 c water
1 t salt
1/4 t pepper
1/4 lb velveeta cheese (optional)

Combine all 8 first ingredients in crock pot. Cover, cook on HIGH 6 hours, then LOW 3 hours. Make paste out of flour, water, salt, and pepper. Stir into soup 1 hour before serving. Add the velveeta at this time also.

This is a very thick soup!

French Toast & Bacon

3 Eggs
splash of milk
dash of cinnamon
6 slices bread

Heat griddle or large skillet. Wisk eggs, milk, and cinnamon in shallow bowl. Dredge bread into egg mixture. Place bread on heated skillet, flip to brown both sides. Serve with butter, syrup, and powdered sugar.

Serve with Bacon or Sausage!

Chicken Teriyaki & Potato

2-3 boneless, skinless chicken breasts
1/4-1/2 c teriyaki glaze/marinade
one baked potato per person
shredded cheese
sour cream

Cut chicken into bite size pieces, and cook in a large skillet. When almost cooked, pour in teriyaki and stir to coat, let reduce slightly. Smash baked potato on plate, top with teriyaki chicken, sprinkle with cheese, serve with sour cream.

Grilled Salmon, Rice, Peas

2-3 salmon filets, grilled (we get ours from Market Day, always turn out perfect!)
served with prepared rice and canned peas.
nothing crazy... no real recipe for this one needed.

Chicken Fettucini Alfredo

3-4 boneless, skinless chicken breasts, cooked and diced
4-6 servings fettucini noodles, cooked
alfredo sauce (we like classico)

Add warmed alfredo sauce to just cooked noodles, mix in chicken. Warm through.
Serve with green beans and garlic bread.

Chicken Pot Pie & Mashed Potatoes

1 pkg Pillsbury Pie Crust
1/3 c butter
1/3 c chopped onion
1/2 c flour
1/2 t salt
1/4 t pepper
1 1/2 c broth (or water with bullion cube)
2/3 c milk
2-3 c diced cooked chicken
1 can mixed veggies

Heat oven to 425. Place bottom crust in pie pan. In a large saucepan, melt butter, add onion, cook 2 minutes. Add flour, salt, pepper. Cook 1 minute, stiring constantly. Stir in broth and milk, cook until thickened. Add chicken and veggies. Pour into pie pan. Top with top crust, pinching edges closed and cut off excess edges. Make a few slices in the top crust, for venting. Bake 30-40 minutes.

Serve with mashed potatoes (potatoes, butter, milk).

Breakfast Casserole

6 eggs
1 lb ground sausage, browned and drained
1 c shredded cheddar
6 slices bread, cubed
1 t dry mustard
1 t salt
2 c milk

Blend all ingredients well, pour into a greased 9x13 baking dish. Cover and refrigerate 12+ hours. Bake at 350 for 45 min-1 hr.

Serve with canned fruit.

Sausage, Mac N Cheese, Peas

1 pkg polska kielbasa sausages
1 box Kraft Macaroni & Cheese
1/4 c milk
1/4 c butter
1 can peas

Slice sausage into 1" pieces, brown in medium skillet. Prepare Mac N Cheese as noted on box with milk & butter. Serve with canned peas.

Sausage & Rice Casserole

1 lb. ground pork sausage
4 servings worth of prepared rice
1 can of cream of celery soup
4 slices of American cheese

In a large skillet, brown sausage, drain, and return to skillet. Mix in rice and soup. Lay cheese slices over the top and heat to melt.

Serve with bread & butter and canned peas.