Taco Soup

15 servings *1 point per 1 cup serving

1 large onion chopped
package taco seasoning
2 cups corn
1 can fat free chicken broth
1 can black beans, un-drained
1 can great northern beans, un-drained
1 can fat free re-fried beans
1 can diced tomatoes
1 can spicy diced tomatoes w/chilies or something

simmer for 30-40 minutes
can top with cheese, sour cream, chips and other things (if counting points add these in)

Brownie Pudding

6 servings *4 points per serving

Sift Together:
1 cup flour
2 teaspoon baking powder
3/4 cup sugar
2 Tablespoons cocoa powder
1/2 teaspoon salt

Add to dry ingredients:
1/2 cup milk
1 teaspoon vanilla
2 teaspoon vegetable oil

Mix till smooth, then add 3/4 cup chopped nuts. Pour into greased 8x8 (or 11x7) inch pan. Mix together 3/4 cup brown sugar and 1/2 cup cocoa powder (sifted). Sprinkle this evenly over the mixture in the pan. Pour 1 3/4 cups hot water over the batter. Bake at 350 degrees for 40 minutes. Serve warm with vanilla ice cream

Wheat Bread - My Mother-in-laws

*2 points per slice

Recipe for Mixer

Put 6 cups warm water in Bosch mixer. Sprinkle 2 Tablespoons (rounded) yeast or 2 packages active dry yeast over the water. Sprinkle 3/4 cup sugar over yeast. Add 2 Tablespoons salt, one egg, and 3/4 cups oil. Add about 6 cups whole wheat flour and mix on 1 until it's blended up. Then turn up to 3 for 1 to 2 minutes. Add 2000 mg Vitamin C (or commercial dough conditioner) and about 2 cups quick oats. Gradually add enough flour to clean the sides of bowl. (can add 2-8 cups white flour into the mix) Knead bread on 1 for ten minutes. Put the bread into 5 greased pans, cover and let rise for 30 minutes. Preheat oven to 375 degrees. Bake approximately 3o minutes, take out and put on wire racks.

Poppyseed Casserole - Weight Watchers Version

6 Servings **6 points per serving

3 cups chicken
1 can 98 % fat free cream of chicken soup
1 tablespoon poppy seeds
Mix in pan, crumble one sleeve of reduced fat Ritz crackers on top
Bake at 350 degrees for 30 minutes.

Cafe Rio Style Burritos

Put together:
Tortillas
meat*
rice
black beans
cheese
enchilada sauce

sour cream
Homemade salsa

*Meat*
Chicken Option:
In a crock pot: chicken breasts, fajita seasoning, and a little water. Slow cook until you can shred. 4-5 hours.

Pulled Pork Option:
2 pounds pork
1 cup brown sugar
1 cup Dr. Pepper
1 cup Pace Salsa

In the Crockpot:
Pork
2/3 of liquid
5 hours on low
Shred and put back into the crock-pot with other 1/3 of liquid

Weekly Menu 21st - 28th

Monday - BBQ Chicken and salad @ Lisa's house
Tuesday - Clam Chowder with biscuits
Wednesday - Clam Chowder with breadsticks
Thursday - Baked Ziti and Garlic Bread
Friday - Tacos
Saturday - Spaghetti
Sunday - Leftovers

Chicken and Rice Casserole

8 Servings **6 points per serving

1 cup rice (uncooked)
2 cans of cream of chicken soup
1/2 cup milk
1 pkg. Lipton onion soup mix
Chicken breasts or pieces

Combine rice, chicken soup, and milk. Place in baking dish. Place chicken pieces on top. Sprinkle with onion soup mix. Cover and bake at 250 degrees to 300 degrees for 3 hours.

Breadsticks

16 Servings ***3 points per serving

soften:
1 Tablespoon yeast
1 1/2 cup warm water
2 Tablespoons sugar

Add:
1 1/2 teaspoon salt
3 cups flour. May need 1/4 to 1/2 cup more flour.

Roll out to size of pan and pat down. Cut into sticks using a butter knife. Melt 1/4 cup butter, spread over sticks. Sprinkle on Parmesean cheese and garlic powder. Let rise for 15 to 30 minutes. Bake at 375 degrees for 15 to 20 minutes. Dump on to cooling rack.

Clam Chowder- Aunt Lila's

12 servings ***5 points for 1 cup serving

1 cup chopped onions
1 cup chopped celery
3 cups diced raw potatoes, peeled
1 Tbsp. salt
2 cans minced clams with juice (I only use one can)

White sauce:
3/4 cup margarine
3/4 cup flour
3 cups milk
1 cup evaporated milk

In a large stew pot, combine vegetables, salt, and clams. Cover with water and boil until tender. In a separate saucepan, prepare white sauce and cook until thick. Combine white sauce and vegetable mixture. Season with salt and pepper. Add a dash of cider vinegar to taste (very, very important).

Weekly Menu September 14th-20th

Monday - Beef Enchiladas
Tuesday - Chicken Tortilla Casserole
Wednesday - Battered French Toast
Thursday - Meatloaf and Baked Potatoes
Friday - Pizza
Saturday - Tacos
Sunday - Shepherd's Pie

Weekly Menu for Sep 7-Sep13

Monday - French Dip Sandwiches with corn on the cob
Tuesday - Chicken Poppy seed Casserole
Wednesday - Leftovers
Thursday - Chicken Fajitas
Friday - Spaghetti
Saturday - Leftover Spaghetti
Sunday - Hawaiian Haystacks

Weekly Menu for August 31-Sep 6

Mon - Chicken Stir Fry and Rice
Tue - Baked Ziti
Wed - Tacos
Thur - Tortilla-Black Bean Casserole
Fri - Stroganoff
Sat - Pizza
Sun - Leftovers

Spaghetti Sauce

1/2 cup serving size 2 points

1/2 lb. hamburger (optional)
1/2 - 1 onion chopped
2 cans tomatoes
2 cans tomato sauce
1 package spaghetti seasoning
Italian seasoning
garlic powder

You can also add zucchini, carrots, other vegetables. Cook these with the hamburger and onion.

Cook hamburger and onion together. Add tomatoes, tomato sauce, spaghetti seasoning, and add Italian seasoning and garlic powder to taste. Can also add salt if wanted. To stretch add more tomatoes or sauce. To thicken add tomato paste.

Chicken Teriyaki with Broccoli

4 servings **5 points per serving

This is a good recipe to make and separate out into 4 servings and either freeze some or keep for lunches or meals when the family meal is too point expensive.

1 spray cooking spray
2 medium garlic cloves
1 lb. uncooked boneless chicken breasts
4 medium scallions
1/2 cup fat free chicken broth
2 tablespoons teriyaki sauce
2 cups cooked brown (or white) rice
4 cups broccoli

Coat a large nonstick skillet with cooking spray and set pan over medium-hi heat. When hot add garlic; cook stirring about 1 minute. Add chicken and cook until golden brown on all sides stirring often, for about 5 minutes.

Add scallions. Cook until soft, stirring about 2 minutes. Add broth and teriyaki sauce; simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes.
Spoon 1/2 cup of rice into each of 4 shallow bowls; spoon about 1 cup of chicken mixture, and add 1/2 cup of broccoli*.

*I usually do mine on a plate and have my broccoli on the side, I eat it kind of together but I don't mix it together.

Lemon Bars

20 servings 6 points per serving

Crust:
1 cup soft butter
2 cups flour
1/2 cup powdered sugar
dash of salt

Combine all ingredients and mix well. Press mixture into 9x13 inch pan. Bake at 350 degrees for 15 minutes, or until nicely browned.

Filling:
4 eggs, beaten
2 cups sugar
1/4 cup flour
6 tablespoons lemon juice

Combine flour and sugar. Mix in beaten eggs and lemon juice. Pour into the slightly cooled crust. Bake at 350 degrees for 25 minutes. Cool and sprinkle with powdered sugar

Hawaiian Haystacks

Pan of cooked rice (enough to feed your family)

Sauce: (can 1/2 or double depending on how much you need)
2 cans of cream of chicken soup
1 cup sour cream
1/2 to 3/4 cup milk
1 to 2 Tablespoons lemon juice

Topping Ideas:
grated cheese chow mien noodles
pineapple tidbits sliced olives
coconut diced green onions
diced tomatoes diced green peppers
diced celery diced apples
slivered almonds

Chicken Poppyseed Casserole

(This one is actually from my Sister-in-law Lisa)

4 cups cooked and diced chicken
2 cans cream of chicken soup (undiluted)
3 cups sour cream
2 sleeves Ritz crackers, crushed
2 sticks real butter, melted
(it is probably better with real butter but I use margarine because that is what I have)
2 Tablespoons poppy seeds

Preheat oven to 350 degrees. Grease a 9x13 inch casserole dish. In a large bowl, combine chicken, soup, and sour cream. Mix well until blended. In a separate bowl, combine crushed crackers, melted butter, and poppy seeds. Mix one half of the cracker mixture with the chicken mixture and spread in casserole dish. Top with remaining cracker mixture. Bake uncovered for 30 minutes at 350 degrees.

Chicken Stir Fry

8 Servings 2 points per serving

2 large chicken breasts
1 cup chicken broth
2 Tbsp flour or cornstarch
Vegetables of your choice (I use onion, green pepper, zucchini, broccoli, carrots, etc.)
Stir Fry Seasoning packet

Stir fry chicken, add cut up vegetables. If you like some sauce add the chicken broth with the cornstarch or flour mixed in and the packet of seasoning. If you don't want sauce just add the packet. I also add some Asian seasoning and a little soy sauce.

It is good served over rice

Milkshake

serves 1 3.5 points per serving

1 to 1 1/2 cups water (I use extra water so that I get more)
3 Tbsp powdered milk
Or you can just use 1 cup fat free milk (skim)
1 1/2 cup frozen fruit (not bananas for this points value)
vanilla
sugar substitute

Add it all together and blend in the blender

Stroganoff

6 servings **7 points per serving

1/2 pound ground beef
2 cans cream of mushroom soup
1/2 cup 2 % (or lowfat) milk
1/2 cup sour cream

Cook hamburger (can rinse), add cream of mushroom soup and milk. When almost ready to serve add the sour cream. Season with salt and pepper. Good over rice or noodles.

Baked Ziti

8 large servings **5 points per serving

1 16 oz. package ziti noodles
1 jar ragu spaghetti sauce
2 cups mozerella cheese

Cook Ziti noodles according to package directions. In a 9x13 casserole dish layer sauce, noodles, cheese, sauce, noodles, cheese. Cover and bake @ 350 degrees for 30 minutes.

Tortilla-Black Bean Casserole

8 large servings **5 points per serving or 6.5 points as shown with 2 Tbsp. Sour cream (lettuce & tomato)

1 large onion, chopped
1 large green pepper, chopped
1 (14 1/2 oz.) can diced tomatoes
3/4 can picante sauce
Garlic to taste
2 tsp. ground cumin
1 (15 oz.) can black beans
1 can red kidney beans
12 (6 inch) corn tortillas
1 zucchini, chopped
1 cups shredded Monterey Jack cheese

Topping Ideas:
tomatoes
olives
green onions
sour cream
cheese

In a large skillet, combine onion, zucchini, green pepper, un-drained tomatoes, picante sauce, garlic, and cumin. Simmer uncovered for 10 minutes. Stir in drained beans.

In a 9x13 inch baking dish, spread 1/3 bean mixture over bottom. Top with half of the tortillas, overlapping as needed, and half of the cheese. Add another layer of beans then tortillas and remaining beans and cheese. Cover and bake 30 minutes at 350 degrees. Let stand for 10 minutes. Top with choice of toppings.

Brownies

20 servings **5 points per serving

4 eggs 1 teaspoon vanilla
2 cups sugar 1 cup butter
2/3 cup cocoa 1 cup flour
1/2 teaspoon baking powder 1/2 teaspoon salt
1 cup nuts (optional)

Mix well and bake in 9x13 pan. Bake at 350 degrees for 35 minutes.