Simple Sweet and Sour Chicken

**8 servings 3 points each (I used 24 oz. of boneless skinless chicken breasts / 4 oz servings)

1 Reynolds plastic oven bag large size (14 x 20 inches)
2 Tbsp. flour
1/4 cup packed brown sugar
1/4 cup vinegar
2 Tbsp. Soy Sauce
4 skinless, boneless Chicken breast halves
1 20 oz. can pineapple chunks, drained
1 medium green pepper, cut in rings

Heat oven to 350 degrees. Shake flour in oven bag. Place in 13x9x2 inch baking pan. Add sugar, vinegar, and soy sauce to oven bag. Squeeze oven bag to blend in flour. Add chicken, pineapple, and green pepper to oven bag. Turn over bag to coat ingredients with sauce. Arrange ingredients in an even layer in oven bag. Close bag with nylon tie. Cut 6 (1 1/2 to 1 inch) slits in top of bag. Bake until chicken is tender, 30 - 35 minutes. Serve over hot rice.

Apricot Chicken

4 points for one piece chicken and 1/4 cup sauce based on 8 Servings

1 cup Apricot jam (for points I used sugar free Smuckers)
1 8 oz. bottle Russian Dressing
1 onion soup mix
1 tsp curry powder
chicken (I used 8 4oz pieces of boneless skinless breasts)

Mix thoroughly and pour over chicken peices. Bake, covered, in a 350 degree oven for 1 hour, then uncovered for 1/2 hour.

Good with rice

Southern "Fried" Chicken

**6 servings 4 points per serving

1/2 cup buttermilk (or 1/2 cup milk with 1/2 Tbsp. lemon juice. Let stand 5 min or until thickened slightly)
1 egg white
2 garlic cloves, pressed
2 cups corn flakes cereal, crushed
1/4 cup cornmeal
1 0z. (1/4 cup) parmesan cheese, grated
1 tsp paprika
1/4 tsp ground black pepper
6 boneless, skinless chicken breast halves (1 1/2 pounds)

Preheat oven to 425 degrees. Whisk buttermilk and egg white together. Add pressed garlic. Coarsley crush corn flakes, combine with cornmeal, parmesan cheese, and seasonings in shallow dish, mixing well. Dip chicken into buttermilk mixture then into corn flake mixture, coating evenly. Place on a baking stone. Bake 20-25 minutes, or until done.

Salisbury Steak

**Points for steaks made with 80/20 hamburger is 8 steaks for 6 points each

1 1/2 lbs. hamburger (can substitute 1/2 lb. sausage for 1/2 lb. of hamburger)
2 C. cooked rice
1 tsp. salt
1/4 tsp pepper
1 egg well beaten
3 cups water
1 pkg. onion soup mix
2 tsp flour

Mix first 5 ingredients together and form into steaks. Place in casserole and bake for 20 minutes at 425 degrees. Meanwhile, add onion soup mix to 2 1/2 cups water, then add flour to other 1/2 cup water and mix with onion soup making a gravy, let thicken. Pour gravy over the steaks and bake for 20 more minutes.

Honey Baked Chicken

This is a family favorite! We use the sauce over rice. Yummy!

1/2 cup butter/margarine
1 cup honey
1/2 cup prepared mustard
1 tsp salt
1 tsp curry
6 chicken breasts

Heat oven to 375 degrees. Melt butter, mix in casserole dish with honey, mustard, salt, and curry. Roll the chicken in honey mixture and arrange in baking dish. Bake about 1 hour or until fork tender.

*This sauce will cover more than 6 pieces, if want to add more chicken.

chicken Tortilla Casserole

8 servings **5 points per serving

12 corn tortillas
2 cans cream of mushroom soup
1 can evaporated milk (or 10 oz. regular milk)
small can of chopped green chilies
chopped onions to taste
1-2 cooked chicken brests
1/2 cup grated cheese

fry tortillas until soft in a bit of oil, dab to remove extra grease. Saute onions and chilies. Add rest of ingredients then pour over 6 tortillas lining the bottom of pan. Put 6 more tortillas over top and then pour the rest of the mixture over top. Sprinkle with cheese and bake at 350 degrees for 20 to 30 minutes.

Tinfoil Dinner Casserole

1 lb. ground beef
Approx. 5 potatoes
Approx. 3 carrots
1 can cream of mushroom soup

In a 9x13 inch pan press the hamburger to coat the bottom and sides of pan. peel and slice the potatoes and carrots, add them to the dish. Pour can of soup over the top of it all, cover and bake in the oven at 350 degrees for at least an hour, or until potatoes are soft.

I usually add quite a bit of potatoes and carrots on top, so I use two cans of soup. It usually takes
1 1/2 hours - 2 hours to cook. So give yourself enough time.

Chicken and Broccoli Bake

4 chicken breast halves
3 packages (10 oz. each) frozen broccoli, cooked according to package directions, or 2 lbs. fresh broccoli, well trimmed and cooked until tender-crisp
1 can (10 1/2 ounces) cream of chicken soup
1/2 cup milk
1/2 cup miracle whip
1 cup grated cheese
1 teaspoon lemon juice
1/2 cup bread crumbs

Cook chicken breast in water just to cover for about 30 minutes. Remove chicken, cool, dice meat.

Coat 9x13 inch pan with nonstick cooking spray. Layer broccoli in bottom of pan, place chicken pieces on top of broccoli. Mix soup, milk, Miracle whip, cheddar cheese and lemon juice. Spread on top of chicken. Sprinkle with bread crumbs and bake at 350 degrees for 30 minutes. Makes 5 to 6 servings.

Meatloaf

1 pound ground beef
1 egg
1/2 cup bread crumbs or crackers
1/2 cup canned milk
1 chopped onion
1 teaspoon salt
pepper

Mix together and place in baking pan.

Sauce:
3 Tablespoon brown sugar
1/4 teaspoon nutmeg
1/4 cup ketchup
1 teaspoon prepared mustard

In a saucepan bring to a boil. Pour over uncooked meatloaf.

Bake @ 325 degrees for 1 hour.

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

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.

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.

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

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.