Baked Potato Soup

3 medium potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 c. plus 3 T flour, divided
6 c. chicken broth
1/4 c. minced fresh parsley (I dumped in dried)
2 garlic cloves, minced
1 1 /2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/2 to 1 1/2 tsp hot pepper sauce (I didn't have this and it was fine)
2 c. 1% milk
1/2 c. shredded sharp cheddar cheese
1/4 c. chopped gren onions (white portion only)
Addition toppings: parsley, cheese, green onions and crumbled cooked bacon, optional

Scrub and pierce potatoes; bake in the microwaev, uncovered, on high for 8-12 minutes or until tender, turning once.

Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using slotted spoon, remove to paper towels.

In the drippings, sautee onion until tender. Stir in 1/4 c. flour; cook and stir for 5-7 min. or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to a boil; cook and stir for 2 min. or until thickened.

In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 min., or until slighlty thickened.

Peel and cube potatoes (I left peels on 1/2 of them); add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions**; stir just until cheese is melted. Garnish with additional toppings if desired.

Yield: 2 quarts;
1 c. = 5 WW points, 235 calories, 12 g. fat and 2 g. fiber, 9 g. protein

I did not add the green onions and cheese to the soup. I served them on the side along with sour cream and crusty French bread. It was SO good!

Hawaiian Cake (Quick Cooking)

1 yellow cake mix
2 c. cold milk
2 packages (3.4 oz. each) instant vanilla pudding mix
1 8-oz. package cream cheese, softened
8 oz. Cool Whip, thawed
20 oz. crushed pineapple or pineapple tidbits, drained
1/2 c. chopped maraschino cherries, drained
1/2 c. flaked coconut
1/2 c. chopped walnuts or pecans

Prepare cake mix according to package directions using a greasted 15x10" baking pan. Bake at 350* for 20-25 minutes or until cake tests done; cool completely.

In a mixing bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping.

Spread over cooled cake. Top with fruit and nuts. refrigerate until serving.

BBQ Beef Sandwiches (Taste of Home)

4 lb. boneless beef chuck roast
3 T oil
2 large onions, chopped
1 c. ketchup
1 c. beef broth
2/3 c. bottled chili sauce
1/4 c. cider vinegar
1/4 c. packed brown sugar
3T Worcestershire sauce
2 T prepared mustard
2T molasses
2T lemon juice
1 tsp. salt
1/4 tsp. cayenne pepper (which I am out of so I used cumin)
1/8 tsp. pepper
Kaiser rolls

Brown roast on all sides in 1/2 the oil. In a suacepan, saute onions in remaining oil. Add remaining ingredients, except rolls; bring to a boil. reduce heat; simmer, uncovered, for 15 min, stirring occasionally. Pour over roast.

Cover and bake at 325F for 2 hours; turn roast and bake for 2 more hours until meat is very tender. Remove roast; shred with a rok and return to the sauce. Serve on rolls.

Chicken Taco Soup

Leftover chicken taco meat and broth
Additional broth for consistency of soup you like
1-2 cans black beans
1-2 c. frozen corn (white is my favorite)
2-4 cans diced tomatoes
chopped onions and peppers (I toss in frozen)
1-2 c. cooked brown rice
I added black pepper and cumin to make it more smokey.

So mix this all together and let simmer for a bit. It is SO good. I serve it with sour cream and shredded cheddar cheese.

We had the chicken tacos last night and I just put the soup on to simmer. I had about 2 lb. of chicken left and just made 6 qts. of soup in no time.

The WW points for the soup is roughly 2-4 points per cup, depending on what all you put in there. Today mine will be 2.5 points per cup for soup

Chicken Tacos

2 lbs. bl/sl chicken breasts (or thighs if you like dark meat or both)
1 packet taco seasoning (or chili powder, cumin, garlic powder, salt, pepper and whatever other spices if you use if you don't use taco seasonings)
14 oz. can chicken brother (or homemade to equal 14 oz.)

Put in crockpot and cook on low all day. I put frozen breasts in yesterday and cooked on high for 5 hours.

After chicken is cooked, take it out and shred it with 2 forks.

Serve with taco shells or tortilla shells, salsa, homemade guacamole, sour cream, cheddar cheese, diced tomatoes, black olives, green onions, lettuce and any other thing you like with your tacos.

Use leftover chicken and broth to make Chicken Taco Soup.

1 oz. chicken = 1 WW point

Raspberry Cinnamon French Toast (Jen from SL)

12 slices cinnamon bread, cubed
5 eggs, beaten
1 ¾ c milk
1 c brown sugar
¼ tsp cinnamon
¼ tsp nutmeg
½ c nuts (almonds or pecans or walnuts)
¼ c melted butter2
c fresh raspberries (also very yummy with blueberries, fresh or frozen)

Place bread cubes in 9 x 13 pan.

In bowl, combine eggs, milk, ¾ c brown sugar, cinnamon, nutmeg…pour over bread. Cover and chill overnight.

Remove from fridge 30 minutes before baking. Sprinkle nuts over casserole. Combine ¼ c brown sugar with butter, drizzle over casserole.

Bake at 400 for 25 minutes. Sprinkle berries, cook 10 minutes longer.

Maple Pecan Thumbprint Cookies (My friend Chris)

1 cup butter
2/3 cup sugar
1 TBS vanilla
2 ¼ cups flour
¼ tsp salt
1 egg white, slightly beaten
1 ¼ cup finely chopped pecans

Preheat to 375. Combine 1 cup butter, sugar, and vanilla in a large bowl.
Beat at medium speed until creamy. Reduce speed to low; add flour and
salt. Beat till well mixed.

Shape rounded teaspoonfuls of dough into one inch balls. Dip each ball into
the beaten egg white; roll in pecans. Place one inch apart onto GREASED
cookie sheet. Make indentation in center of cookie with thumb. Bake for
11-13 minutes (mine were done in ten) or until very lightly browned and set.
Cool completely on cooking rack.

Frosting:
1 ½ cups powdered sugar
3 TBS butter softened
2 TBS milk
¾ tsp maple extract (this stuff is heaven)

Combine powdered sugar, 3 TBS butter, milk and maple extract in a small
bowl. Beat at low speed till smooth. Fill center of each cooled cookie
with ½ tsp of frosting. (I use an icing bag with a star tip and pipe the
filling on. It looks SO pretty this way) I like to put them on a cookie
sheet and freeze them until the icing is firm and then I can bag them and
stack without messing them up.

Double Good Blueberry Pie (Susan in the Boonies on SL)

3/4 c. sugar
3 T. cornstarch
1/8 t. salt
4 c. blueberries (divided into 2 c. each)
1/2 c. water
1 T. butter
1 T. lemon juice

Combine sugar, cornstarch and salt in saucepan. Add water and 2 c. blueberries, cook over medium heat, stirring constantly, until mixture comes to a boil and is thickened. (Mixture will be quite thick - I added another 1/4 c. water to mine at that point to get the consistency I wanted, which was somewhat thinner.)

Remove from heat and stir in butter and lemon juice. Add remaining blueberries. Roll out first pie pastry disc and place in pie dish. Pour in pie filling. Cover with 2nd rolled out pastry disc. Flute edges, and cut in vents for steam.

Bake at 400 degrees for 35 minutes.

Cajun Black Bean Soup (Taste of Home)

· 4 celery ribs, sliced
· 1 large onion, chopped
· 8 garlic cloves, minced
· 1 jalapeno pepper, seeded and chopped
· 4 teaspoons canola oil
· 4 cans (15 ounces each) black beans, rinsed and drained
· 2 cans (14-1/2 ounces each) vegetable broth
· 3/4 cup water
· 2 teaspoons dried oregano
· 2 teaspoons ground cumin
· 1 to 2 teaspoons chili powder
· 1 to 2 teaspoons pepper
· 1/2 teaspoon ground coriander
· 1/4 to 1/2 teaspoon crushed red pepper flakes
· 1/8 to 1/4 teaspoon hot pepper sauce
· GARNISH:
· 9 tablespoons chopped tomatoes
· 9 teaspoons fat-free sour cream
9 teaspoons minced fresh cilantro

DIRECTIONS
In a Dutch oven coated with nonstick cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly.

In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.

YIELD: 9 servings (2-1/4 quarts)
1 c. = 3 WW points

NUTRITIONAL INFO
Nutrition Facts: 1 cup equals 202 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 786 mg sodium, 33 g carbohydrate, 9 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 very lean meat, 1/2 fat.

Printed from tasteofhome.com Sep 26, 2007

Black Bean & Rice Enchalidas

1 green pepper -- chopped
1 med onion -- chopped
3 garlic cloves -- minced
1 tbsp olive oil
1 (15 ounce) can black beansrinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
¼ cup picante sauce
1 tbsp chili powder
1 tsp ground cumin
¼ tsp crushed red pepper flakes
2 cup cooked brown rice
8 (6 inch) flour tortillas -- warmed
1 cup salsa
1 cup reduced fat shredded Cheddar cheese
3 tbsp chopped fresh cilantro leaves

DIRECTIONS:
1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

2. Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted.

Crusty White Bread (Allrecipes.com)

2 T yeast
1 T sugar
2 c. water
1 c. milk
2 T butter, softened
7-8 c. flour
1 T salt

In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 min.

Add the milk, butter and 4 c. of the flour and salt; stir until well combined. Add the remaining flour, 1/2 c. at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large mxiing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled, about 1 hour.

Preheat oven to 400F.

Punch down dough an dturn onto a lightly floured surface. Divide the two into two equal pieces and form loaves. Place the loaves into two lightly greased loaf pans. Cover the loaf pans with a damp cloth and let rise until double, about 40 min.

Mist loaves with water and bake at 400F for 20-30 minutes until the loaves are golden brown and the loaf sounds hallow when tapped.

YIELD: 24 servings
Each serving = 142 calories, 1.7 g fat, 1 g fiber; 3 WW Points

Kielbasa Skillet Stew (Taste of Home)

5 bacon strips
1 medium onion, chopped
1 lb. fully cooked smoked turkey kielbasa
2 can 15.5-oz. each great northern beans; undrained
16 oz. tomato sauce
4 oz. chopped green chilies
2 carrots, thinly sliced
1/2 green pepper, chopped
1/2 tsp. Italian seasoning
1/2 tsp. thyme
1/8 tsp. pepper

In a saucepan, cook bacon until crisp; remove to paper towel to drain. In drippings cook onion and kielbasa until onion is tender; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Crumble bacon on top.

YIELD: 8 servings
1 serving = 5 WW points

Spicy Honey Glazed Roast Chicken (Beck on the Bluebells)

2 lb. whole chicken
Seasoned salt

Sprinkle chicken with seasoned salt and set on a roast pan. Roast for 1 hour at 350F until thermometer in thigh (not near bone) registered 180-185.

Mix Glaze:

1/2 c. honey
1/4 c. prepared mustard
2 T butter, melted
1 tsp. onion powder
2 tsp. curry powder
1/2 tsp. garlic salt
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground ginger

Whisk and drizzle over cooked chicken, try to cover all exposed parts. Put back into oven for 10-15 minutes to caramelize glaze.

Overnight Coffee Cake

2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 eggs
1 tsp. baking powder
1 tsp. cinnamon
2/3 c. butter
1/2 c. brown sugar
1 c. buttermilk

TOPPING:
1/2 c. brown sugar
1/2 tsp. cinnamon
1/2 c. chopped walnuts
1/4 tsp. nutmeg

Mix together flour, baking soda, baking powder, cinnamon and salt.

Cream butter, sugar and brown sugar until light and fluffy. Add buttermilk and eggs, one at a time, beating well after each addition. Gradually add in flour until well mixed.

Spread batter in a gread and floured 9x13 pan. Combine topping ingredients and sprinkle over batter.

Refrigerate at least 8 hours. Bake at 350F for 45 min. Cut into squares and serve warm.

Mexican Casserole

6 boneless, skinless chicken breasts
1 T olive oil
2 15-oz can sweet corn, drained (or frozen white corn, my preference)
1/2 pkg. taco seasoning mix
1/4 c. salsa
2 15-oz cans black beans, rinsed and drained
3 c. cooked rice
1 c. shredded Mexican style cheese, divided
1 1/2 c. crushed plain tortilla chips

In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, rice, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium-low heat for 10 min.

Preheat oven to 350F.

Transfer chicken mixture to a 9x13 baking dish. Top wtih 1/2 c. of cheese and all the crushed tortilla chips.

Bake in the preheated oven for 15 min. Add remaiing 1/2 c. cheese and bake until cheese is melted and bubbly.

YIELD: 6 servings

With only 2 oz. of chips total, this would be 9 WW points for 1/6 the casserole

Black Bean & Rice Burritos

2 c. cooked, drained black beans or 1 can black beans, rinsed and drained
6 oz. rice, prepared
4 oz. can of green chilies, drained
1/4 c. cilantro
2/3 c. shredded cheese
tortillas
salsa

Preheat oven to 425.

Combine beans, chilies, cheese, and cilantro. Stir in rice.

Spoon 1/2 c. mixture on each tortilla and top with salsa. Fold sides of tortilla over filling, overlappign slightly.

Place burritos in a lightly greased 9x13 baking pan, seam side down. Spoon any remaining rice mix in a row down center of burritos. Top with salsa and cheese.

Cover and bake 15 minutes.

Cinnamon Coffee Cake

1 c. butter
2 3/4 c. sugar
4 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. sour cream
1 1/2 c. chopped nuts
2 T ground cinnamon
2 tsp. vanilla
4 c. flour

Preheat oven to 350F. Lightly grease one Bundt pan.

In a large mixing bowl, cream together the butter and 2 c. of sugar until fluffy. Add the vanilla and eggs, one at a time, beating mixture well after each egg.

Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture, beating just enough after each addition to keep batter smooth.

Combine walnuts, cinnamon and remaining 3/4 c. of sugar.

Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layer two more times.

Bake at 350F for 70 min., or until center is done. Let cook in pan for 10 minutes, then remove from pan and let cake continue cooling on a wire wrack.

YIELD: 12 servings

Pumpkin Gingerbread Trifle (Paula Deen)

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely.

Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired.

Refrigerate overnight. Trifle can be layered in a punch bowl.

Chicken Enchiladas (Good Housekeeping)

5 1/2 c. shredded chicken
2 16-oz jars green salsa (I can’t find it and use regular)
6 green onions, thinly sliced
¼ c. fresh lime juice (2-3 limes)
½ c. loosely packed cilantro (my kids don’t like this ;( )
16 6-in. corn tortillas
8 oz. sour cream
½ c. chicken broth
8 oz. Mexican cheese blend or sharp cheddar

Place 5 ½ c. chicken in a medium bowl. Stir ½ c. salsa into chicken to coat evenly.

Preheat oven to 350*. Grease 2 9x13 pans and set aside. In a skillet, heat remaining salsa, green onions and lime juice to boiling on med-high heat. Boil 2 minutes, stirring occasionally. Stir in 2 T cilantro; keep warm over very low heat.

With tongs, place 1 tortilla in salsa mixture; heat 10 second. Please on waxed paper; top with 1/3 c. shredded chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 in each dish.

Stir sour cream and broth into remaining salsa mixture in skillet; spoon over filled tortillas. Cover baking dishes with foil and bake 15 min. remove foil; sprinkle with 1c. cheese per dish and 1T cilantro. Bake 5 min. longer or until cheese melts.

OR, you can sprinkle with cheese, cover and freeze before baking.

YIELD: 8 servings total
2 enchiladas = 465 calories, 18 g. fat, 3 g. fiber; 10 WW Points

Creamy Chicken and Rice (Quick Cooking)

4 c. cooked rice
1/2 c. butter, divided
1/4 c. flour
2 c. milk
2 tsp. chicken bouillon granules
1/2 to 1 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper
4 c. cooked cubed chicken
12 oz. Velveeta cheese
2 c. sour cream
1 sleeve Ritz crackers made into crumbs

Spread rice into a greased 9x13 baking dish; set aside.

In a saucepan, melt 1/4 c. butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil; cook and stir for 2 min. or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until cheese is melted. Pour over rice.

Melt the remaining butter; toss the cracker crumbs and sprinkle over casserole.

Bake, uncovered, at 425F for 10-15 min. or until heated through.

YIELD: 8 servings
1 serving = 12 WW points!

Chantal's New York Cheesecake (Allrecipes.com)

15 graham crackers, crushed
2 T butter, melted

4 8-oz packages cream cheese, softened
1 1/2 c. sugar
3/4 c. milk
4 eggs
1 c. sour cream
1 T vanilla
1/4 c. flour

Preheat over to 35F. Grease a 9" springform pan.

In a medium bowl, mix graham cracker crumbs with melted butter. Press into bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk. Mix in the eggs, one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in a preheated oven for 1 hour. Turn off the oven and let the cake cook in the oven with the door closed for 5-6 hours to prevent cracking. Chill in the refrigerator.

This is great topped with chocolate syrup, blueberry sauce, any fresh berries, and of course cherry pie filling.

Old Fashioned Pot Roast (Taste of Home)

1 boneless beef chuck roast (3 lb.)
6 T flour
6 T butter
3 c. hot water
2 tsp. beef bouilion
1 medium onion, quartered
1 celery rib, cut into pieces
1 tsp. salt
1/2 tsp. pepper
4 carrots, cut into 2 inch pieces

Sprinkle the roast with 1T flour. In a dutch oven, brown the roast on all sides in half of the butter. Add the water bouillon, onion, celery, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrot; cover and simmer 45-60 minutes longer or until meat is tender.

Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside.

In the same dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 c. of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Lasagna Casserole (Quick Cooking)

1 lb. ground round, bulk sausage or a combination of the two
1/4 c. chopped onion
1/2 tsp. salt
1/2 tsp. pepper
1 lb. medium shell pasta, cooked and drained
1 lb. shredded mozzarella cheese
24 oz. ricotta cheese
2 eggs, beaten
1/3 c. grated Romano cheese
2 T. parsley
26 oz. spaghetti sauce

Brown meat and onion, drian. Sprinkle with salt and pepper; set aside.

Combine pasta, 3 c. mozzarella cheese, ricotta cheese, eggs and Romano cheese, parsley and pepper. Pour into a greased 9x13 baking pan. Top with meat mixture and spaghetti sauce.

Cover and bake at 345F for 45 min. Sprinkle with remaining cheese. Bake, uncovered, 15 minutes longer or until cheese is melted and browned. Let stand 10 min. before serving.

YIELD: 9-12 servings

Old Fashioned Peach Crisp

6 c. fresh or frozen sliced, peeled and thawed if frozen (8-10 peaches)
Cinnamon

Preheat oven to 375F.

Place peaches in an ungreased 2 qt. dish. Sprinkle with cinnamon.

Combine:
1 c. oats
3/4 c. flour
3/4 c. brown sugar
1/2 c. soft butter

Sprinkle topping over peaches.

Bake 25-35 minutes until golden brown and bubbly.

Old Fashined Apple Dumplings (Allrecipes.com)

1 recipe for double pastry crust
6 large tart apples, peeled and cored, left whole
1/2 c. butter
3/4 c. brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 c. water
2 c. white sugar
1 tsp. vanilla

Preheat oven to 400F. Butter a 9x13 inch pan.

On a lightly floured surface, foll pastry into a large rectangle, 16x24". Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple, reserving remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over apples.

With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press togetehr. Bring up the two remaining corners and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared dish.

In a saucepan, combine water, white sugar, vanilla, and reserved butter. Place over medium heat and bring to a boil in a large saucepan. Boil for 5 min or until sugar is dissolved. Carefully pour over dumplings.

Bake in preheated over for 50 to 60 minutes. Remove from oven and cool.

YIELD: 6 Apple Dumplings

Chicken with Honey Marinade

2 lb. skinless, boneless chicken breasts or tenders
1/4 c. vegetable oil
1/3 c. soy sauce
1/3 c. honey
2 garlic cloves, minced

Whisk together oil, soy sauce, honey and garlic. Pour over chicken and refrigerate several hours or overnight.

Grill chicken or bake in a 350F over for 30-45 min.

Beef Cacciatore (De'Etta's Blog)

1 1/2 lb. bottom round roast, cut into 1 1/2 inch chunks
3/4 tsp. salt
1/2 tsp. freshly ground pepper
4 tsp. extra virgin olive oil
2 large onions, diced
2 celery stalks, diced
2 carrots, diced
1 lbs. fresh white mushrooms, quartered
1 8-oz. can tomato sauce
1/2 c. beef broth
1/4 c. red wine or additional broth
14 c. sun-dried tomatoes, coarsely chopped (I omit these)
pinch sugar
3 T chopped parsley
1/4 c. red bell pepper, chopped
basil
oregano
1/4 tsp. red pepper flakes

Sprinkle beef with salt and pepper. Heat oil in Dutch Over over medium heat. Brown beef, about 6 minutes. Transfer to a plate and set aside.

Add the onions, carrots, muchrooms and bell pepper to the Dutch Oven; cook until onions are golden, about 8 minutes. Stir in tomato sauce, broth, wine, tomatoes, sugar and spices (except parsley). Bring to a boil. Stir in the beef. Reduce heat and simmer, covered, until the beef is fork tender, about 2 hours. Stir in parsley just before serving.

Baked Pineapple (From my Mother-in-Law)

20 oz. crushed pineapple with juice
2/3 c. sugar
2 eggs, beaten
2 T cornstarched mixed with 1/4 c. water
1 tsp. vanilla

Mix together, pour into a buttered 9x9 pan or pie pan. Dot with butter. Sprinkle with cinnamon. Bake uncovered for 1 hour at 350F.

My MIL serves this with ham.

Oat Applesauce Muffins

1 c. rolled oats
1 c. buttermilk
1 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. brown sugar
1/2 c. applesauce
1 egg
1 apple, peeled and diced
handful of raisins
1/2 c. chopped walnuts, optional

Place oats in a small bowl, pour n buttermilk. Let sit for 2 hours at room temp.***

Preheat oven to 375F. Prepare 12 muffin cups with papers or lightly spray with oil.

In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Stir in walnuts. Pour batter into prepared muffin cups.

Bake in preheated oven for 30 min., or until a toothpick tests done.

***I never do this and they turn out just fine.

YIELD: 1 dozen
1 muffin = 4 WW PP with walnuts

I prefer spicy muffins, so I add cinnamon, nutmeg and cloves

Breakfast Bread

2 c. milk
1/2 c. butter
1 tsp. salt
2 T white sugar
2 packages dry yeast
2/3 c. warm water
1 egg, beaten
7 c. flour

Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter, salt and sugar and stir until melted; let cook until lukewarm.

In a small bowl, dissolve yeast in warm water and let stand until creamy, about 10 min.

In a large bowl, combine milk mixture with the yeast mixture. Mix in the egg and 3 c. flour. Stir in the remaining flour, 1/2 c. at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl, please the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place until doubled; about 1 hour.

Punch down dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased loaf pans. Cover the loaves with a damp cloth and let rise until dough reaches the pan tops, about 30 min. Meanwhile, preheat the oven to 350F.

Bake for 45-50 minutes, or until bottom of the loaves sound hollow when tapped. Place on a wire rack to cool.

YIELD: 2 loaves

Mushroom Beef and Noodles (Quick Cooking)

1 can condensed golden mushroom soup, undiluted
1 can condensed beefy mushroom soup, undiluted
1 can condensed French onion soup, undiluted
1/4 c. seasoned bread crumbs
2 lbs. beef stew meat, cut into 1/2 inch cubes
Hot cooked egg noodles or rice

In a slow cooker, combine soups and bread crumbs; mix well. Stir in beef. Cover and cook on low for 8 hours or until meat is tender. Serve over noodles or rice.

YIELD: 6-8 servings

Tangy Tender Chicken

1 lb. baby carrots
1 med. green pepper, cut into strips
1 medium onion, cut into wedges
6 boneless, skinless chicken breast halves
1 20-oz. can pineapple chunks
1/3 c. packed brown sugar
1 T soy sauce
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder (or 1 clove minced)
3 T cornstarch
1/4 c. cold water
Hot cooked rice

In a slow cooker, layer carrots, green pepper and onion. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours.

Combine cornstarch and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve over rice.

YIELD: 4-6 servings

Fresh Banana Cake (WW Homestyle Cookbook)

1/4 c. butter, at room temperature
3/4 c. sugar
3 large eggs, at room temperature
1 1/2 tsp. vanilla
3 very ripe bananas, mashed
1 1/2 c. low-fat buttermilk, at room temperature
2 1/4 c. flour
2 tsp. baking soda
1 tsp. salt
Confectioners' sugar for garnish

Preheat oven to 350F. Spray a fluted bakign pan with nonstick cooking spray.

In a large bowl, with an electric mixer at medium speed, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla, the bananas and buttermilk until well combined.

In a medium bowl, combine flour, baking soda and salt; add to banana mixture, stirring until just combined.

Pour batter into prepared pan; bake 40-45 minutes, until tests done.

Cook cake in pan on rack 30 minutes before turning out of pan to cool completely. Sprinkle with sugar.

YIELD: 12 servings
1 slice = 5 WWW points

This is from a very old WW cookbook, way back when they did the selection plan. The old serving info was 1 fat, 1/4 protein, 1 bread, 1/2 fruit and 65 optional calories. Does anybody remember that old plan? That was the first WW plan I did.

Jodi's Garlic Pull Apart Rolls (Jodi from SHS)

1 1/2 c. hot water
1/4 c. olive oil
2 T honey
1 T yeast
5 c. whole wheat flour
1 T vital wheat gluten
1 T garlic powder (or fresh minced garlic)
1 tsp. sea salt

Combine water, oil, honey and yeast. Let sit until yeast is activated.

Add 3 c. flour and gluten to yeast mixture. Stir and let sit for 15 minutes to proof.

Add remaining flour, garlic and salt. Knead.

Make into "roll sized" balls and place them in a circle around the otuer edge of a buttered pie dish (the PC deep dish baker works great!); then add an inner circle and one roll in the middle.

Bake at 350F for 30 min.

This bread pulls apart nicely, is fun for the kids to help make and is great rolled in a cinnamon sugar mixture/omit the garlic.

Roast Sticky Chicken

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. black pepper
1/2 tsp. garlic powder
1 large roasting chicken
1 whole onion, peeled

In a small bowl, combine all the spice.

Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixter into the chicken, both inside and out, making sure it is evenly distributed and down dep into the skin. Refrigerate overnight.

When ready to roast chicken, place onion inside cavite. Place chicken in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours** (I often start it at 325 for an hour then turn it down).

After the first hour, baste chicken frequently with pan juice. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown.

Let rest for 10 min. before carving.

**This recipe has appeared online since 1991 and been enjoyed at home by thousands of families. However, odern food safety guidelines do not recommend cooking poultry at the low temperature given in this recipe. The US Dept. of Agriculture recommends cooking poultry at oven temperatures of 325F or higher.

Screwball Cake (My childhood friend Melissa)

3 c. flour
2 c. sugar
1/2 c. cocoa powder
1 tsp. salt
2 tsp. baking soda
2/3 c. vegetable oil
2 T vinegar
2 tsp. vanilla 2 c. boiling water

Sift the dry ingredients together and make 3 wells, 1 for each liquid ingredient. Pour boiling water over all and mix well.

Bake at 375F for 25-30 minutes.

Heddy's Black and Red Bean Soup (Allrecipes.com)

1 T olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
6 cloves garlic, minced
1 T ground cumin
2 T chili powder, optional
2 T maple syrup, optional
1/4 tsp. black pepper
4 c. vegetable broth
2 15-oz cans black beans, rinsed and drained
2 15.5-oz cans red beans, rinsed and drained
1 15-oz. can whole kern corn with liquid (I omit this)
1 14.5-oz. can crushed tomatoes, with liquid

Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder and black pepper. Pour in the vegetable broth, black beans, 1 can of red beans and corn. Bring to a boil.

Meanwhile, combine the remaining can of red beans and crushed tomatoes in a food processor or blender. Process until smooth. Pour into the soup pot and stir to blend. Reduce heat to medium and simmer for 15 min.

YIELD: 8 servings
1 c. = 2 WW points

I like to serve this soup with sour cream and shredded cheddar cheese. Warm cornbread is also quite yummy!

Sausage Gravy

1 lb. breakfast sausage roll
3 T chopped onion
3/4 c. flour
4 c. milk
1/2 tsp. sage
1/4 tsp. nutmeg
salt and pepper to taste.

Cook sausage adn onion until the sausage is no longer pink. Add flour; cook and stir until blended and golden brown. Gradually stir in milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over biscuits.

Beef Stew

3 lbs. lean stew beef
2 T butter
1/4 c. flour
1/2 tsp. salt
1/2 tsp. onion salt
1/2 tsp. celery salt
1/4 tsp. garlic salt
1 tsp. dried parsley
1 bay leaf
1 pinch thyme
1 package brown gravy mix
1 package stew seasoning
4 or 5 carrots, scrubbed and sliced
4 or 5 large potatoes, peeled and quartered
1/2 package frozen pearl onions

Trim meat and cut into small pieces. Mix flour and seasonings; coat meat with flour mixture. Brown in butter. Add water and vegetables. Simmer 2-3 hours.

Buttermilk Biscuits

2 c. flour
1 T baking powder
3/4 tsp salt
1/2 tsp baking soda
5 T vegetable shortening
1 c. buttermilk

Preheat oven to 425F. In a large bowl, sift together flour, baking powder, salt and baking soda. cut shortening into the flour mixture with a pastry blender until the mixture forms coarse crumbs.

Add buttermilk, tossing with a fork, until dough holds together.

Turn dough onto a floured surface and form into a disk. Knead lightly just a few times until smooth.

Pat dough to a 3/4 inch thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits. Place biscuits on an ungreased baking sheet. Gather the trimmings and repeat forming and cutting. Put a dot of butter on top of each biscuit.

Bake 12=15 minutes, until golden brown.

YIELD: 1 dozen

Guacamole

2 avocados
1/2 lime, juiced
2 garlic cloves, minced
1/4 of a red onion, finely chopped
Salt to taste
Cumin to taste

Cut the avocados in half and remove the pit. Scoop out the pulp into a small bowl. Squeeze lime. Add garlic and salt. Mash.

Not Y' Mama's Banana Pudding (Paula Deen)

2 bags Pepperidge Farm Chessman cookies (Or 1 box Vanilla Wafers)
6-8 bananas, sliced
2 c. milk
1 5-oz box instant French vanilla pudding
1 8-oz package cream cheese, softened
1 14-oz can sweetened condensed milk
1 12-oz. container frozen whipped topping, thawed or sweetened whipped cream
Extra whipping cream and cookies for garnish

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.

In another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding and mix well.

In a large glass bowl, put a layer the cookies, bananas and pudding mixture. End with pudding layer.

Garnish with whipping cream and cookies.

Breakfast Strata (Aunt Di)

12 eggs
12 slices bread
2 3/4 c. milk
12-16 ozs. cheddar cheese
1 lb. bulk pork breakfast sausage (I use Bob Evans sage)
salt and pepper
1/2 tsp. ground mustard
1 tsp. sage

Brown sausage and set aside. Oh, sometimes I put chopped onion in with it.

Cube bread and put into a bowl.

In another bowl mix eggs, milk, salt, pepper, mustard and sage. Add 3/4 of the cheese. Pour over eggs. Mix in sausage.

Pour into a greased 9x13 baking dish. Sprinkle with remaining cheese.

Cover and refrigerate over night.

Remove from refrigerater 30 min. before baking so pan isn't so cold (I use a stone, so I always make sure not to forget this step). Bake at 350*, uncovered, for 30-45 minutes until eggs are set.

YIELD: 12 servings

Cheeseball (from my girlfriend Chris)

1 Crackerbarrel crock extra sharp cheese spread1
2 oz. cream cheese
1-2T finely chopped onion
dash worchestershire sauce
Finely chopped nuts

Mix the cheeses, onions and WS sauce together. On wax paper or plastic wrap, shape into ball or log or whatever shape you want. Roll in nuts. Wrap with plastic wrap and chill over night.

Nut Roll (from my friend Chris)

4 c. flour
2T sugar
1 tsp. salt

Mix together. Make a well in the center and add 3 egg yolks.

Melt 2 sticks butter. Add 1 tsp vanill and 3/4 c. milk. Pour over flour mixture.

Mix:
1 package dry yeast
1/4 c. warm water
1 tsp. sugar

Add to other ingredints.

Dough is sticky. Mix until dough comes off fingers easily.

Refrigerate for 6 hours or overnight.

Divide into 4th.

Roll 1/4 onto a flour surface. Spread nut filling over top. Cut piece of butter and place on filling. Roll up tightly.

Beat egg whites and brush on top. Let stand 10 minutes before baking.

Bake at 350F for 30-4- min.

FILLING:
2T maple syrup
1 tsp. vanilla
1 lb. ground nuts (I use walnuts)
1 c. sugar
3 egg whites
3/4 c. melted butter
nutmeg and cinnamon, about 1/2 tsp. eachBeat egg whites. Fold in ingredients.

YIELD: 4 rolls

Pumpkin Roll

3/4 c. flour
1 c. white sugar
1 tsp. baking soda
2 tsp pumpkin pie spice
1 c. pumpkin puree
3 eggs
1 tsp. lemon juice
2 T confectioners' sugar

FILLING:
8 oz. cream cheese, softened
1/4 c. butter, softened
1 tsp. vanilla
1 c. confectioners' sugar

Preheat oven to 375F. Prepare jelly-roll pan.

In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs and lemon juice. Pour mixture into prepared pan.

*Spread mixture evenly. Bake at 375F for 15 min.

Remove from pan and roll ** Cool completely.

FILLING:
Beat cream cheese and butter until well blended. Mix in everything else and mix until smooth and creamy.

Unroll cake and spread filling all over, re-roll.

Cake freezes well!!! I wrap in plastic wrap and again in foil.

*To prepare the pan line it with wax paper. Leave enough wax paper hanging over both ends to be able to lift cake off of pan after baking.

**To roll cake this is what I do. While cake is baking, place 1 clean kitchen towel on the counter. Have another sheet of wax paper ready to lay over top of cake.

As soon as cake comes out of the oven, lift it by the wax paper handles and place it ON the clean kitchen towel. Put another sheet of wax paper (spray it with oil) on top of cake. Tightly roll from the short side.

Place the rolled cakes on the counter and cool completely.

When ready to fill, unroll the cake, carefully peel waxed paper off the top of the cake. Cake will probably be cracked, but that is OK. Spread filling all over the cake. Using the bottom wax paper, re-roll the cake up. Wrap in plastic wrap and then foil. Refrigerate or freeze. Right before serving, sprinkle with confectioners' sugar.

1 can pumpkin makes 3 rolls

Baked Oatmeal

3 C. oatmeal
1/2 cup brown sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 C. applesauce
1 tsp. vanilla
2 eggs
1 C. milk
1/2 to 1 C. raisins or one 12 oz pkg frozen blueberries, thawed

Preheat oven to 350°F. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl.

Stir the wet and dry ingredients together and add the raisins or blueberries.

Spread in a 9x9" pan, lightly sprayed with nonstick spray. Bake 25-35 minutes.

Serve as-is, or top with some sort of milk.

YIELD: 9 servings
1 serving = 3 WW points

Homemade Eggnog

12 eggs
1 1/2 c. sugar
1/2 tsp. salt
2 quarts milk, divided
2 T vanilla extract
1 tsp. ground nutmeg
2 c. whipping cream (heavy cream in the carton)
Additional nutmeg, optional

In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually ad 1 aq. of milk. Cook and stir (I use a whisk) over low heat until a thermometer reads 160-170*, about 30-35 minutes (kids are SO helpful right about now).

Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth (I've never had this happen).

Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a 5 qt. punch bowl. Sprinkle with nutmeg if desired.

YIELD: 3 1/2 quarts. Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.

Apple Pecan Pancakes with Apple Spice Syrup

1 c. flour
2T brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. plus 2T milk
2 eggs, separated
1 tsp. vanilla
1/2 c. finely chopped, peeled apple
1/2 c. finely chopped nuts

In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yoks and vanilla. Add apple and pecans.

Beat egg whites until stiff peaks form; fold into batter.

Pour batter by 1/4 cupfuls onto a hot, greased griddle or skillet. Turn when edges bubble.

Apple Spice Syrup

1/4 c. packed brown sugar
2 T cornstarch
1/4 tsp. allspice
1/8 tsp. nutmeg
1 3/4 c. apple cider

In a saucepan, combine brown sugar, cornstarch and spices; mix well. Add cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened.

Cinnamon Rolls (From my sister)

In a pot combine:

1 1/2 c. milk
1 1/2 c. water
1 c. oil
2/3 c. sugar
2 tsp. salt

Heat the above to 110F. Take off heat. In a bowl put 3 c. of flour with 4 packages of yeast (9 1/4 tsp.) Mix well. Pour milk on top of flour and mix on medium speed for 2 minutes.

Add 1 c. flour and 4 eggs. Beat 2 minutes on high speed.

Gradually add 5 more cups of flour. Using your hands or a spoon to mix. Turn out on a floured table and let rest 10 minutes. Knead 25 times. Put in a large, greased bowl. Cover and let rise 45 min. to 1 1/2 hours, until dough doubles in size. Dough will be very sticky.

Punch down. Cut in half.

Roll out half of the dough on a well floured surface. Melt butter (I use lots, probably 3 sticks or more for the entire recipe. It is very messy). Brush butter on dough (or pour it over is more like it). Sprinkle sugar and cinnamon on dough. I just grab handfuls of sugar and throw it on the dough, alternating with cinnamon, until it looks good and gooey.

Roll up jelly-roll style. Using thread, cut into rolls. Put in butter baking dishes (I use 9x13 stoneware pans or pie pans). Cover and rise 20 minutes.

Bake at 350F for 20 min.

When you take them out of the oven, brush with melted butter. Cool completely.

Glaze: Mix powdered sugar, milk and vanilla (add some maple flavoring if you like that) until you have a thick glaze. Spread on rolls.

Classic Crisco Pie Crust

Single Crust

1 1/3 c. flour
1/2 tsp. salt
1/2 c. Crisco
3 T cold water

Double Crust

2 c. flour
1 tsp. salt
3/4 c. Crisco
5 T cold water

9" Deep Dish Double Crust or Two 10" Double Crust

2 2/3 c. flour
1 tsp. salt
1 c. Crisco
7 - 8 T cold water

Mix flour and salt. Cut Crisco into flour until coarse and crumbly. Add cold water, 1T at a time, tossing with a fork and dough forms a ball.

Divide dough in half if makigng double crusts.

Roll out on a lightly floured surface.

Bake according to specific instruction OR for a single baked pie shell, heat oven to 425*. Thoroughly prick bottom and sides with a fork to prevent shrinking. Bake at 425* for 10-15 minutes or until lightly browned.

Country Chicken Pot Pie (De'Etta's Blog)

1 c. chopped onions
1 c. chopped celery
1 c. chopped carrots
1/3 c. melted butter
1/2 c. flour (hard or soft works well)
2 c. chicken broth
1 c. half and half or cream
4 c. chopped, cooked chicken
1 c. frozen peas
1 1/2 tsp. salt
1/4 tsp. pepper
4 pie crusts

Preheat oven to 375*. Saute first 3 ingredients in butter over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken, broth and cream; cook, stirring constantly until thick and bubbly. Stir in chicken, veggies, salt and pepper.

While filling is cooling, assemble bottom crusts. Divide filling in 1/2 and put in crusts. Assemble top crusts. Pinch the edges of the two crusts together and flute or crimp. Make slits in top crusts.

Bake uncovered for 30 minutes, then bake covered with foil for 30 minutes. Let rest 10 minutes before serving.

NOTE~ If you don't need two pies, you can freeze the filling in a Ziploc bag. Defrost and assemble on the day you want it. I also sometimes get creative with this in a 9x13 pan and make ahead mashed potatoes on top with cheese. Heat and serve.

Slow-Cooked Mac'n Cheese

2 c. uncooked elbow macaroni
12 oz. reduced-fat evaporated milk
1 1/2 c. fat-free milk
1 egg
1 T butter, melted
8 oz. 2% Velveeta cheese, cubed
8 oz. 2% sharp cheddar cheese, shredded and divided

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the evaporated milk, milk, egg and butter. Stir in the Velveeta cheese, 1 1/2 c. cheddar cheese and macaroni.

Transfer to a 3 qt. slow cooker coated with cooking spray. Cover and cook on low for 2 3/4 to 3 hours or until center is set, stirring once. Sprinkle with remaiing cheddar cheese.

YIELD: 9 servings
1 serving = 7 WW points

Oatmeal Cake (My Mom)

1 c. oatmeal
1 1/4 c. hot water
1 tsp. baking soda

Combine and let stand 20 minutes.

1 stick butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. cinnamon
1 tsp. vanilla
1 1/3 c. flour
1 tsp. salt

Cream shortening, sugars; add eggs and beat well. Add oatmeal mixture. Add flour, cinnamon and salt. Pour into greased and floured 9x13" bakign pan. Bake at 375# for 30 to 35 minutes.

Remove from oven and spread topping on. Put under the broiler about 2 minutes until coconut is toasted. Watch closely as it burns quickly.

Topping
1 stick butter
1 c. coconut
1 c. brown sugar
1 c. chopped walnuts
1/4 c. milk

Mix together in a medium suacepan and melt over medium heat.

Four Cheese Macaroni (Allrecipes.com)

1 lb. elbow macaroni (I use whole wheat)
8 T butter (4T)
1/2 c. shredded Muenster cheese (2 oz)
1 c. shredded sharp Cheddar cheese (4oz)
1/2 c. shreeded Montery Jack cheese (2oz)
1 1/2 c. half-and-half (1 1/2 c. ff evaporated milk)
8 oz. cubed Velveeta cheese (8 oz cubed 2% Velveeta)
2 eggs, beaten
1/8 tsp. pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.

In a small saucepan over medium heat, melt 8 T butter, stir into the macaroni.

In a large bowl, combine Muenster, Cheddar and Montery Jack cheeses; mix well.

Preheat oven to 350*F.

Add the half-and-half, 1 1/2 c. cheese mixture, cubed Velveeta, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased 9x13 dish. Sprinkle with the remaining 1/2 c. cheese.

Bake in preheated oven for 35 min. until hot and bubbly around the edges; serve.

I can never remember if I should cover this or not. The directions don't say and I just sometimes do and sometimes don't.

YIELD:  12 servings
1 serving (with changes in () ) = 5 WW points

Moist Pumpkin Bread

2 c. flour (I use soft white whole wheat)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. packed brown sugar (I use 1/2 c.)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2 eggs
1/2 c. melted butter (I use 1/2 c. unsweetened applesauce)
1/3 c. pure maple syrup
1 c. pureed pumpkin
1/2 c. raisins (don't use these)
1/2 c. chopped pecans (don't use these either)

Combine all dry ingredients and make a well in the center and wisk in the wet ingredients.Scoop batter into a greased loaf pan.

Bake at 375* oven for 50-60 minutes or until tests done with a toothpick in the center.

Remove from pan and cool on a wire rack. Let cool somewhat before slicing.

YIELD: 12 slices
1 slice = 2 WW points

Creamy Chicken and Rice Soup

1/2 c. chopped carrot
1/3 c. finely chopped onion
1/3 c. chopped celery
1 garlic clove, minced
2T butter
1/4 c. flour (soft white works great)
2 14-1/2 oz. cans chicken broth (I use homemade from the freezer)
2 c. cooked rice (I use brown)
1 c. cubed cooked chicken
1/2 tsp. salt
1/4 tsp. pepper
1 cup milk (I use skim)
2 T lemon juice

In a large saucepan, saute the carrot, onion, celery and garlic in butter unil tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 min. or until vegetables are tender. Reduce heat to low. Stir in the milk and lemon juice. Cook and stir for 5 min. or until heated through.

Yield 6 servings
1 c. = 3 WW points

Basic Pizza Dough

1 1/2 c. warm water (110-115)
1 tsp. sugar
1 package active dry yeast (2 1/4 tsp)
1 1/2 tsp. salt
1 T. olive oil
4 1/4 c. flour

Combine the water, sugar and yeast in a large bowl; set aisde until foamy (just a couple minutes). Stir in the oil, salt and 2 c. flour and mix well. Add flour, 1 c. at a time, and continue stirring.

Turn the dough onto a lighly floured surfade; knead until the dough is smooth and elastic, about 10 min. (I use the 1/4c. flour for the kneading).

Place into an oiled bowl, cover with a towel and let rise in a warm place until doubled, about 1 hour.

This recipe makes 2-12" pizzas with 6 servings each. So 1/12 of this recipe (1/6 of a pizza) is 3 WW points; 4 WW PP

Whole Wheat Blueberry Scones

2 c. all-purpose flour (soft white whole wheat)
1 3/4 c. whole wheat flour
1/4 c. packed brown sugar
4 tsp. baking powder
1/4 txp. baking soda
1/3 c. cold butter
1 3/4 c. 1% buttermilk
1 1/2 c. blueberries (I used frozen)
1 T sugar

In a large bowl, combine the flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in blueberries. Turn onto a floured surface; gently knead 10 times.

Transfer dough to a baking sheet coated with cooking spray (I just used my pizza stone). Pat into a 9" circle. But into 12 wedges, but do not separate. Sprinkle with sugar.

Bake at 375* for 30-35 minutes or until golden brown. Serve warm.

YIELD: 12 wedges
1 wedge = 4 WW points

Sausage Broccoli Breads

2-1lb. loaves frozen bread dough (or homemade,I use whole wheat dough)
1 pound bulk pork sausage (I use turkey sausage)
2 1/2 c. chopped fresh broccoli
1-14.5 oz. can diced tomatoes, drained
1 large onion, chopped
8 oz. shredded montery jack cheese1
egg, beaten

Thaw dough and let rise according to package directions (or start your dough)

In skillet over medium heat, cook sausage until no longer pink. Remove with a slotted spoon and set aside. In drippings, saute the broccoli, tomatoes and onion until crisp-tender; drain and cool.

On a lightly floured surface, roll each loaf of dough into a 12x10" rectangle. Spread 1/2 the sausage lengthwise down the center third of each rectangle. Top each with 1/2 the broccoli mixture and 1/2 the cheese. Fold the short sides in 1"; pinch to seal. Fold long sides over filling; pinch to seal.

Place seam side down on a greased baking sheet or stone.

Brush egg over the top and sides of each loaf. Bake, uncovered, at 350* for 25-30 min. or until golden brown.

I make my dough the night before. After the first rise, I punch down, cover and refrigerate. I take it out about 90 min. before I need to use it to let it warm up.

This is really yummy with homemade tomato soup.

Broccoli & Cheese Stuffed Shells

24 uncooked jumbo pasta shells (WW if you can find them)
15 oz. part-skim ricotta cheese
10 oz. frozen chopped broccoli, thawed and drained
4 oz. shredded part-skim mozzarella cheese
2 egg whites
1T minced fresh basil or 1 tsp. dried basil
1/2 tsp. garlic salt (I use 1 or 2 fresh garlic cloves, minced)
1/4 tsp. pepper
26 oz. meatless spaghetti sauce (I just use my homemade)
2T shredded Parmesan or Romano cheese

Cook pasta according to package directions. In a bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings; mix well. Drain pasta.

Spread half of the spaghetti sauce in a 13x9 baking dish sprayed with oil. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. Cover and bake at 375* for 25 min. Uncover; sprinkle with Parm cheese. Bake 5 minutes longer or until heated through.

1 shell = 2 WW points

Beef & Broccoli Stir-Fry

1/2 c. thinly sliced onion
2T chopped green onion
2 garlic cloves, minced
2 tsp. olive or canola oil
1 lb. boneless beef sirloin steak, cut into thin strips
1/3 c. beef broth or white wine
3 c. broccoli florets
2 c. sliced fresh mushrooms
1T cornstarch
1/8 tsp. pepper
1 c. beef broth
2 T balsamic vinegar

In a large nonstick skillet or wok, stir-fry the onion, green onion and garlic in oil over med heat until tender. add beef; stir-fry over medium heat for 5-7 minutes or until meat is no longer pink and onions are golden. Using a slotted spoon, remove meat and onions; set aside.

Add wine or broth to the pan; stir to loosen browned bits. Add broccoli and mushrooms; stir-fry over high heat until broccoli is tender. In a bowl, combine cornstarch and pepper; stir in broth and vinegar until smooth. Add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and onions; heat through.

Serve over rice if desired.

Yield: 5 servings
1 c. beef mixture = 5 WW points

Orange Roast Chicken

1 whole roasting chicken (Mine was 8 lbs., teenage boys)
Olive Oil
Salt
Pepper
Rosemary (I used Pamp. Chef Rosemary & Herb)
1 orange
1 onion

Rinse chicken and pat dry. Drizzle with olive oil. Sprinkle salt, pepper, rosemary and zest of 1 orange all over chicken. Quarter orange and onion, stuff in cavity. Bake until finished.

I have the Pampered Chef stoneware baker with stoneware bowl that I make all my roasted meats in. So if you don't have that, just put in a pan and roast uncovered until browned, then tent with foil.

I put mine in for 325* for an hour, turned downt o 275* while I napped, turned up to 350* the last 40 min. while making potatoes, etc.

Let chicken set 10 min. before slicing to let juices redistribute. Your meat will be more moist this way. So yummy!

Remove the skin and 1 ounce is 1 WW Point!

Vegetable Lasagna

12 uncooked lasagna noodles (I use whole wheat)
1/2 c. chopped onion
2 garlic cloved, minced
2 c. diced zucchini
1 1/2 c. sliced fresh mushrooms
1 c. thinly sliced carrots
1 c. diced bell pepper (any color)
1-28 oz. can crushed tomatoes
1 1/2 c. water
1-6 oz. can tomato paste
1 tsp. sugar
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1-15 oz. carton reduced-fat ricotta cheese
1 1/2 c. (6 oz) shredded part-skim mozzarella cheese, divided
1/4 c. grated Romano cheese

Cook lasagna noodles according to package directions. Meanwhile, in a large skillet coated with nonstick cooking spray (I use 1T olive oil), saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 min. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 min. Remove 2 cups sauce and set aside.

Drain noodles; set aside. combine the ricotta, 1 c. mozzarella and Romano cheese. In an ungreased 13x9" baking dish, layer a third of the remaining sauce, 4 noodles and half of the cheese mixture. Repeat layers. Top with the remaining sauce and noodles. Spread reserved sauce over top.

Cover and bake @ 350* for 45 min. Uncover; sprinkle with remaining mozzarella. Bake 5-10 min. longer or until cheese is melted. Let stand for 15 min. before cutting.

YIELD: 8 servings
1 Serving = 5 WW points

Favorite Buttermilk Bread

6 tsp. active dry yeast
3/4 c. warm water (110-115*)
3 c. warm 1% buttermilk (110-115*)
3/4 c. butter, melted & cooled
1/4 c. honey
1 T salt
1/2 tsp. baking soda
3/4 c. toasted wheat germ
9-10 c. all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, honey, salt, baking soda, wheat germ and 4 c. flour; mix well. Gradually stir in enough remaining flour to make a soft dough.

Turn onto a heavily flour surface; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; divide into thirds. Divide each portion into thirds; shape each into a 12" rope. Braid three ropes; pinch ends to seal and tuck under. Place in a greased loaf pan. Repeat with remaining dough.

Cover and let rise until doubled, about 45 min. Bake at 350* for 40-45 minutes or until gold brown. Remove from pans to wire racks.

YIELD: 3 loaves with 12 slices each.
1 slice = 3 WW points

Buttermilk Honey Bread

1 1/2 package active dry yeast (.25 oz)
1 tsp. white sugar
3/4 c. warm water (110*)
1 1/2 c. buttermilk, room temperature
2 T butter, melted
3T honey
1 T salt
6 1/2 c. flour

In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 min.

Combine buttermilk, butter, honey and the yeast mixture in a large mixing bowl (OK, I just dissolve the yeast in the large bowl. Why dirty 2, right?). Add salt and 2 c. flour. Whisk well to combine. Add the remaining flour, 1/2 c. at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it onto a lightly flour surface and knead until smooth and supple, about 6 min. (I was able to add 6 c. of flour, and then knead in the last 1/2 c.)

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

Preheat oven to 375*

Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased loaf pans. Cover with a damp cloth and let rise until doubled in volume, about 40 min.

Bake at 375* for about 30 minutes or until the tops are golden and the bottoms of the loaves sound hollow when tapped.

YIELD: 2 loaves with 12 slices each
1 slice = 3 WW points

Vegetarian Black Bean Soup

1 c. chopped onion
2 garlic cloves, minced
14 1/2 ounce can vegetable broth
2 15oz. cans black beans, rinsed and drained
1 c. diced peeled potato
1/2 tsp. dried thyme
1/2 tsp. ground cumin
14 1/2 oz. can diced tomatoes, undrained
1/4 to 1/2 tsp. hot pepper sauce
2 green onions, sliced
1T olive oil

In a saucepan, saute onion and garlic in olive oil until tender. Stir in the beans, potato, thyme, cumin and broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 min. or until potatoes are tender. Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.

YIELD: 6 c.
1 c. = 3 WW points

Lower Fat Banana Bread

2 eggs
2/3 c. white sugar
2 very ripe bananas, mashed
1/4 c. unsweetened applesauce
1/3 c. skim milk
1 T vegetable oil
1T vanilla
1 3/4 c. flour (ww pastry works really well)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped walnuts or pecans
It doesn't call for spices, but I like mine spicey. So I just dump in some Pamp. Chef cinnamon plus, which would be equivalent to pumpkin pie spice.

Preheat oven to 325*F. Spray loaf pans with oil.

In a large bowl, beat eggs and sugar until light and fluffy, about 5 minutes. Stir in bananas, applesauce, milk, oil and vanilla.

In a separate bowl, sift together flour, baking powder, baking soda and salt. Stir flour mixture into banana mixture, mixing just until blended. Pour batter into pan.

Bake in preheated oven until golden and a toothpick inserted into the center of loaf comes out clean, about 1 hour. Turn bread out onto a wire rack and let cool.

YIELD: 1 loaf
12 servings: 2 ww points per serving without nuts; 3 ww points WITH nuts.

My kids don't like walnuts in it, but I do. Although I don't like the extra fat and calories from the nuts. So sometimes I sprinkle whole walnuts on top of the bread before baking. They come out yummy and toasted and the kids can pick them off.

This recipe is easily tripled or more and freeze well.

Blueberry Oatmeal Muffins

3/4 c. oatmeal
1/4 c. wheat germ (I used toasted)
1 1/2 c. flour (I use soft white whole wheat)
1/2 c. sugar
1/2 c. chopped walnuts
1/2 tsp. salt
1T baking powder
3/4 c. fat free milk
1/2 c. unsweetened applesauce
1 egg
1 c. blueberries (I used frozen)
1/3 c. old-fashioned oats
1/4 c. brown sugar
1 tsp. ground cinnamon

Preheat oven to 400* F. Lightly grease 12 muffin cups.

In a large bowl, mix 3/4 c. oats, wheat germ, flour, sugar, walnuts, salt and baking powder. Stir in the milk, applesauce and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.

Mix 1/3 c. oats, brown sugar and cinnamon in a small bowl. Divide evenly over tops of muffins.

Bake 20 min. or until knife inserted in the center of a muffin comes out clean.

YIELD: 12 muffins
1 muffin = 3 WW points' 5 WW PP

Mexican Lasagna

1 lb. lean ground round
16 oz. can fat-free refried beans
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic power (I used 2 cloves, minced)
9 uncooked lasagna noodles (whole wheat) (I partially cook whole wheat noodles)
16 oz. salsa
2 c. water
16 oz. reduced-fat sour cream
1 can (2 1/4 oz) sliced ripe olives, drained
7 oz. shredded 2% sharp cheddar cheese or Mexican blend
1/2 c. thinly sliced green onion

In a nonstick skillet, cook beef (and garlic if using fresh) over medium heat until no longer pink; drain. Add the refried beans, oregano, and garlic powder (if NOT using fresh); heat through.

Place three noodles in a 7 x 11 pan sprayed with oil; cover with half of the meat mixture and 1/3 of the cheese. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles.

Cover and bake at 350* for 55 minutes, sprinkle rest of cheese and bake an addition 6-10 minutes, uncovered, or until cheese is melted and noodles are tender.

Spread with sour cream. Sprinkle with olives, cheese and onions.

YIELD: 9 servings
1 serving = 5 WW points without sour cream; 6 WW PP

Death By Chocolate Punch Bowl Cake

1 chocolate cake mix and eggs/oil needed to make it
2 large boxes instant Jello chocolate pudding (the ones that use 3 c. of milk to make each mix)
2 large containers cool whip (1 2/3 to make it and some for garnish)
Candy bars of choice - chopped (save some for garnish)

Bake chocolate cake according to package directions. Cool and cut into small squares.Mix both packages of pudding according to package directions.

Thaw Cool Whip.

In a punch bowl, layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the chopped candy bars, about 3/4 of the large container of CW. Repeat layers, ending with Cool Whip.

I put the extra cool whip into a pastry bag with a large star tip, make rosettes around the bowl - spaced apart, about 10 rosettes, and place pieces of candy between the rosettes.Refrigerate. I've also grated chocolate over the top.

Cheesy Italian Bread (Taste of Home)

1 package active dry yeast
1 1/4 c. warm water (110-115*)
2 T sugar
1 tsp. salt
1 tsp. garlic powder (I am going to try fresh next time)
1/2 c. grated Romano cheese
3 to 3 1/2 c. flour

In a mixing bowl, dissolve yeast and sugar in water. Add salt, garlic powder, cheese and 2 c. of flour; beat until smooth (I do this all by hand). Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Please in a greased bowl, turning once to grease top. Cover and let rest in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape each half into a 14" loaf. Place on an ungreased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 min.

Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf. Preheat oven to 400*. Bake loaves for 20-25 minutes. Remove to wire racks.

YIELD: 2 loaves (16 loaves each)
There are 18 points per loaf so about 1 point per serving.

Venezuelan Black Beans

2 c. (1 lb.) dried black beans
1/4 c. ketchup
1/4 c. chopped onion
1 tsp. vegetable bouillon granules
1 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. garlic powder (I used fresh garlic)
1/4 tsp. ground cumin
1/4 tsp. pepper
I also used some Pampered Chef Southwest seasoning

Soak beans overnight OR place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 min. Remove from the heat; cover and let stand for 1 hour.

Drain and rinse beans, discarding liquid. Return beans to the pan; add water to cover by 2". Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender.

Drain beans and reserve 2 cups of liquid. Return beans and reserved liquid to Dutch oven. Stir in remaining ingredients. Remove half the bean mixture and mash well (I never do this); return to the pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until beans reach desired consistency.

YIELD: 12 servings1/2 c. = 2 WW points

Garlic Smoothered Chicken (Pampered Chef)

Smothered chicken with garlic
3 T. fresh rosemary or 1 T. dried rosemary, divided
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. ground black pepper
1 whole chicken (about 4 lbs...I need to double this!)
1 lemon, cut into quarters
1 T olive oil
2 heads garlic, peeled and whole (about 40 cloves)

Preheat oven to 375*.

Lightly spray 9x13 dish with oil (the pampered chef baker/lid bowl is yummy!). Combine half of the rosemary with paprika, salt and pepper in a small bowl; set aside.

Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pay dry with paper towels. Trim excess fat, if necessary.

Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.

Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minute. Carefully remove lid and continue roasting 25-35 minutes or until thermometer registers 180*F in thickest part of thigh and juices run clear.

Remove chicken from baker; let stand 10 minutes before carving.

Remove garlic from drippings; serve with chicken.

YIELD: 4-6 servings
The garlic is so good and is great smeared on bread.

Black Bean Tortilla Pie

1 medium onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 tsp pepper
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 ounces) vegetable broth
1 package (10 ounces) frozen corn, thawed
4 green onions, thinly sliced
4 flour tortillas (8 inches & I use whole wheat)
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided (I used regular cheese and used 2 cups because we love cheese)

In a large skillet, saute the onion, green pepper, garlic, cumin, and pepper in oil. Add beans and broth. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in corn and green onions; remove from the heat.

Place one tortilla in a 9" springform pan or pie pan coated with nonstick cooking spray. Layer with 1-1/2 cups bean mixture and 1/4 cup cheese. Repeat layers twice. Top with remaining tortilla. Place pan on a baking sheet.

Bake, uncovered, at 400* for 15-20 minutes or until heated through. Remove sides of pan. Sprinkle with remaining cheese. Cut into wedges.

YIELD: 6 or 8 wedges
1/6 = 6 WW points
1/8 = 4 WW points

Creamy Spinach Tuna Casserole (Light & Tasty magazine)

5 c. uncooked egg noodles (whole wheat egg noodles)
1 c. reduced-fat sour cream (regular sour cream)
½ c. fat-free mayo (light miracle whip)
3 tsp. lemon juice
2T butter + plus 1 large clove garlic squeezed in it
¼ c. all purpose flour (whole wheat pastry flour)
2 c. fat-free milk
1/3 c. + 2T fresh Parmesan cheese, grated (Romano)
10 oz package frozen chopped spinach, thawed and squeezed dry
6 oz. package reduced-sodium chicken stuffing mix (left this out)
1/3 c. seasoned bread crumbs (ww bread crumbs)
2 6-oz. cans tuna, drained and flakes
I added a liberal amount of Italian seasonings

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the sour cream, mayo and lemon juice; set aside.In a large saucepan, melt butter and garlic. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat; stir in 1/3 c. Parmesan cheese until melted. Remove from the heat. Add milk mixture to bowl with sour cream mixture and stir in spinach, stuffing mix, bread crumbs and tuna, and spinach; mix well. (I added Italian seasonings now).

Drain noodles and stir into spinach mixture. Transfer to a lightly oiled 9x13 baking dish (I used the PC deep dish baker and it fit perfectly). Sprinkle with remaining cheese.

Cover and bake at 350* for 35 min., uncover and bake 5-10 min. longer until lightly browned. (I baked at 425 for 20 min. and uncovered for 5).

For recipe as printed: 1 servings = 346 calories, 9 g fat, 2 g fiber, 24 g. protein; 7 WW points

Meatballs

3 lbs. ground round
2 eggs
1/3 c. tomato puree from making sauce
2-3 garlic cloves, minced
salt, pepper, oregano, parsley, basi
1/2 cup fresh romano or parmesan cheese
1/3 cup dry breadcrumbs (seasoned or not. I use whole wheat.)

Mix all that together. Form into balls and drop into sauce. Simmer with the sauce all day.

Red Sauce

2-28 oz. cans tomato puree + 1 or 2 cans water
3-6oz cans tomato paste + 2 cans water
2-3 garlic cloves, minced
salt
pepper
parsley
basil
oregano
1 whole onion, peeled

Mix the tomato products and water together. Drop in the whole, peeled, onion (we don't like to chew onion but love the flavor). Sprinkle the top of the sauce with salt, pepper, generous amounts of parsley and oregano and 1/2 as much basil. Add minced garlic. Simmer all day or just a few hours.

Makes about 4 qts.

Buttercream Icing

2 c. Crisco
2 sticks butter, melted
2 lbs. powdered sugar
1T vanilla extract

On low speed, mix crisco and butter until creamy and there are no crisco lumps. Gradually add powdered sugar. Mix on the lowest speed possibly until smooth and creamy. Icing will look like satin. I use a KitchenAid and mix on speed 2 for 5 minutes. The prevents you from beating air into the icing.

It is a nice, soft icing. Perfect for decorating, writing, making flowers or just smearing on a graham cracker!

Raspberry Filled White Cake

1 white cake mix (I use Duncan Hines)
1 c. whole milk
3 eggs
1 stick butter, melted
1 T vanilla extract

Mix ingredients together for 30 seconds on low. Scrape sides and mix on medium for 2 min. Pour into greased/floured pans (2 9" round pans or 9x13) and bake at 325* until cake tests done (I don't know how long. I doubled it and made 1/2 sheet and it took 45 min.)

Filling:Raspberry cake filling OR raspberry jam

Spread icing on botton layer and then spread raspberry filling. Top with top layer. To keep the icing from oozing out, pipe icing around the edge of the cake.

Peppy Pizza Pasta

1 lb. whole wheat pasta shapes (I used shells), cooked
15 oz. Ricotta cheese
8 oz. (I used way more) part-skim mozzarella cheese
couple handfuls Romano or Parmesan cheese
6 oz. turkey pepperoni
large jar spaghetti sauce (and/or pizza sauce, I use both)
2 eggs
seasonings of choice (I used 2 garlic cloves, minced onion, basil, oregano, parsley and pepper)

Mix eggs, ricotta cheese, mozzarella cheese (save some for top) and Romano cheese in a bowl. Dice most of the pepperoni into quarters, stir into cheese mixture with seasonings. Mix in cooked pasta.

Spread pasta mixture into a sprayed 9x13 baking pan. Top with spaghetti and/or pizza sauce. We like ours saucy so I use a 28 oz. jar spaghetti sauce and 1 or so jars of pizza sauce. Sprinkle with remaining mozzarella cheese and pepperoni.

Cover and bake 20 min. @ 425*. Uncover and bake 5-10 more minutes, until lightly browned.

I served this with Crusty French Bread. Yummy!

Crusty French Bread

1 package (2 1/4 tsp) active dry yeast
1 1/2 c. warm water (110-115*) divided
1 T sugar
2 tsp. salt
1 T shortening, melted
4 c. flour
Cornmeal

In a mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, shortening and remaining water; stir until dissolved. Add flour and stir until smooth (do not knead). Cover and let rise in a warm place for 1 hour or until doubled.

Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10"x8" rectangle. Roll up from long side; pinch to seal.

Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal.

Cover and let rise until doubled, about 45 min.With a very sharp knive, make five diagonal cuts across the top of each loaf. Bake at 400* for 20-30 minutes until lightly browned.

This is my favorite quick yeast bread. I love that there is no kneading and I can have it finished by lunch. I hope you enjoy it too.

YIELD: 2 loaves; 12 slices each
1 slice = 2 WW points

Catie's Whole Wheat Bread

1 ¼ cups hot water
2 ½ TBL olive oil
2½ TBL honey
1 egg
1 tsp salt
3 ½ cups whole wheat flour
1 ¼ TBL yeast
½ TBL lecithin (I don't have this so didn't use)
½ TBL gluten (optional, I used 1T)

Dump all ingredients into mixer in no particular order. Mix on low speed until moistened. Then knead on medium speed for 10 minutes, until dough is smooth and elastic. Don't even think about adding any extra flour until it has kneaded for 10 minutes, and even then, only add 1/4 to 1/2 cup more if absolutely necessary.

Let dough rise in bowl 1/2 hour.

Punch down and shape into two loaves. Let rise in greased loaf pans for 30 minutes or until doubled.

For the fluffiest loaves, be sure to let it rise enough in the pans before baking. Do the Touch Test:

1. Press the dough on the side with the tips of two fingers lightly and quickly about 1/2 inch into the dough, and;

2. If the impression you made stays, the dough has doubled. If the indent quickly disappears, it needs a little more time; cover and let rise longer.

Don't over rise; or it will flatten out in the oven. You want just the right point where it has risen all it can or should, but not too much.

Bake in preheated 350 oven for 30 minutes.

Remove from pans and cool loaves on their sides on a wire rack.

Recipe is easily doubled or tripled.

Pineapple, Orange, Banana Smoothie

Juice of 4 oranges
2 handful (a cup maybe?) cubed pineapple
2 bananas (I use frozen)

Blend together in the blender. Enjoy!

Yield: 4 c.

Black Beans & Rice

1/2 a large sweet onion, chopped
1 small bell pepper, any color
1-2 garlic cloves, minced
1T olive oil
2 cans black beans, rinsed and drained
1 c. salsa (I used fresh from Sam's Club)
Salt, pepper, and cumin to taste
Hot cooked brown rice
Garnishes: Shredded cheddar, black olives, sour cream, anything you like on yours

In a large skillet, saute onion, pepper and garlic in olive oil until onion is translucent. Add black beans and cook until moisture mostly evaporates. Add salsa and head through. Serve over hot rice and with whatever garnishes you choose.

1/2 c. brown rice = 2 WW points
1 c. black beans = 4 WW points
Garnishes extra

Yeast Pancakes (Or Belgian type waffles)

4 c. flour
1 T yeast
2 tsp. sugar
2 tsp. salt
3 c. warm milk
2 eggs
1/4 c. butter, melted

Combine dry ingredients in a mixing bowl. Melt butter in a pan, pour in milk and heat to about 115*. Beat eggs in a small dish. Pour butter, milk and egg over dry ingredients and stir until combined. Beat on medium speed for 2 minutes.

Cover with a cloth and let stand 30-45 min., until bubbly.

Pour by 1/4 cupfuls on hot, greased griddle OR pour into hot, buttered waffle iron.

This whole recipe is 55 WW points. So depending on how many pancakes or waffles you make, just divide for individual servings. My Belgian waffle maker gives me about 10 waffles.

Bacon, Egg and Cheese English Muffins

6 English muffins (I use Thomas whole grain)
6 eggs6 slices bacon
6 slices cheddar or processed American cheese

Toast English muffins. Cook bacon. Cook eggs. I crack them on the griddle, kinda smash the yolk and add salt & pepper. After flipping eggs, place cheese to melt.

Assemble sandwiches with egg/cheese and bacon on top. I put them in individual sandwich bags and then put them in a large freezer bag. If you use 1 egg, 1 slice reg. American cheese and 1 slice bacon, this is 7 WW points!

To reheat, wrap in foil and bake at 350* for 15-20 min. (or longer in my toaster oven) or microwave. Some of mine like them baked so they are crispy and some like them microwaved, but they are soggier.

I made 24 of these. Instead of toasting the muffins 3 at a time in the toaster oven, I put them on a cookie sheet and baked them at 375* for about 7 minutes until they started to toast.

Italian Stuffed Peppers

2 lb. ground beef (I use the leanest I can find)
1 c. cooked rice (I use brown)
1-2 minced garlic cloves
1 T dried basil (I don't measure spices, I just dump them in)
5 large bell peppers
1 T dried parsley
1/2 c. milk (I use fat free)
1/2 c. Romano cheese
1/3 c. bread crumbs (I use whole wheat)
salt & and pepper

Cut pepper in half and take out ribs and seeds. Combine meat, cooked rice, garlic, basil, parlsey, milk, Romano cheese, salt and pepper. Add bread crumbs until the consistency of meatballs or meatloaf. Divide into 10 portions.

Roll each portion of meat into a ball and smush 1 ball into 1 pepper half. At this point you can put them in ziplock freezer baggies and freeze.

Or to cook, place them in a baking stone (or whatever pan you bake in), pour spaghetti sauce (I use homemade usually) over top, cover and bake at 350*

The meat is done in about 45 min. to 1 hour. I bake them on 300* for the afternoon. I like my peppers to be very soft.

1 pepper half = 4 WW points; 5 WW PP

Banana Walnut Pancakes

2 large ripe bananas, peeled and slice
1 T sugar (or whatever sweetener you use)
1 c. soft white whole wheat flour (or all purpose if you don't do WW)
1/2 c. rolled oats
1T baking powder
1/4 tsp. ground cinnamon and nutmet
1/4 tsp. sea salt (or salt)
1 c. fat-free milk
1 egg, lightly beaten
2 T vegetable oil
1/2 - 1c. chopped walnuts (the recipe calls to add nuts to the top. I like them stirred in. Did NOT calculate WW points with nuts)
Warm syrup

In a large bowl, combine sugar, flour, oats, baking powder, cinnamon, nutmeg and salt; mix well. Combine milk, egg and oil; add to dry incredients. Stir in bananas and walnuts. Do not overmix.

Drop by 1/4 cupfulls onto hot griddle. Cook until bubbly, turn and finish cooking.

YIELD: 6 servings
1 serving = 4 WW points without syrup OR nuts!

Apple Walnut Bread

1 c. white flour
1 c. soft wheat (It would be great ALL soft wheat IMO)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 tsp. cinnamon, or more
1/2 tsp. nutmeg
1/2 c. chopped walnut (I think 3/4 c. would be yummy and so would pecans)
1/4 c. butter, softened
1/4 c. applesauce, unsweetened
1/2 c. white sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. apples, cored and chopped (I left the peels on)

Preheat oven to 350*. Spray loaf pan with oil.

Mix together flour, baking powder, baking soda, salt, spices and nuts.

Beat butter, sugars and 1 egg until smooth. Beat in additional egg. Stir in applesauce and vanilla. Dump in dry ingredients and mix until moistened. Stir in apple.

Scoop (it will be very thick) batter into loaf pan. Bake for 55-60 min. until tests done.

YIELD: 1 loaf
There are 52 WW points in this WITHOUT the nuts.

Raisin Almond Granola

4 c. old fashioned oats
1 c. shredded coconut
3/4 c. flax meal
1 c. chopped almonds
1/2 c. honey
1/4 c. oil
1 tsp. ground cinnamon
1 1/2 tsp. vanilla
1 c. raisins

In a large bowl, mix oats, coconut, flax meal, almonds, and cinnamon (I used pumpkin pie spice).

Combine honey, oil and vanilla in a small bowl. Heat in microwave until easy to mix. Pour over dry mixture and stir to combine until all is moistened.

Spread over a large shallow baking pan. Bake at 350* F for 20-25 minutes, stirring occasionally. Cool. Add raisins. Stir in an airtight container.

YIELD: 12 cups; 1/2 c. = 3 WW points

Cinnamon Raisin Bread

1 1/2 c. milk
1 c. warm water
1-1/4oz. packages active dry yeast (2 1/2 tsp)
3 eggs
1/2 c. white sugar
1 tsp. salt
1/2 c. butter, softened
2 c. raisins
8 cups flour (I kneaded in an extra 1c. or so)
2 T milk
3/4 c. white sugar
2T ground cinnamon
2T butter, melted

Dissolve yeast in warm water and set aside until yeast is frothy.

Warm the milk to 115-120*.

Into the yeast mixture, mix eggs, sugar, butter, salt and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough. (I needed extra flour, it was kinda sticky!).

Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, bowl and turn to grease the surface. Cover and allow to rise until doubled. (I rose it about 1 1/2 hours and it was more than doubled, but I got busy )

Roll out on a lightly floured surface into a large rectangle 1/2" thick. Moisten dough with 2T milk. Mix together 3/4c. sugar and 2T cinnamon, sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3" in diameter. Cut into thirds, and tuck under ends.

Place loaves into well greased loaf pans. Lightly grease tops of loaves. Let rise again for 1 hour.

Bake at 350* for 45 minutes or until loaves are lightly browned and sound hollow when knocked.

Remove loaves from pans, and brush with melted butter. Let cool before slicing.

YIELD: 3 loaves; 12 slices per loaf
1 slice = 4 WW points

Cranberry Nut Bread

2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 cup butter, softened
1 egg
3/4 c. orange juice
1T grated orange zest
1 1/2 c. fresh or frozen cranberries
1/2 c. chopped walnuts

In a bowl, combine flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Beat egg, orange juice and peel; stir into dry ingredients just until blended (batter is thick). Add the cranberries and walnuts. Spoon into a greased and floured loaf pan.

Bake at 350* for 65-70 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to wire rack to cool completely.

Bake at 350* for 30-35 min.

This is my favorite quick bread recipe to make around the holidays. I make mini loaves of this for my neighbors, along with pumpkin bread.I really should "healthy" it up a little bit, but just haven't done it. If anybody decides to healthy it up, let me know the outcome and recipe :)


YIELD: 1 loaf or 4 small loaves; 12 servings per recipe; 1 serving = 5 WW points

Bread Bowls

1/2 c. water
1 c. warm milk
2 T butter, melted
2T sugar
1 1/2 tsp. salt
4 c. flour
4 1/2 tsp. active dry yeast
1 egg, beaten

Combine milk, butter, sugar, salt and yeast in a bowl and allow to sit until foamy. Whisk in 2 c. flour and salt for 2 min. Gradually add remaining 2 c. flour and stir until dough forms a ball.

Turn onto a floured board and knead until smooth and elastic.

Place in a greased bowl, cover and let rise 1 hour.Punch down and divide dough into 6 balls. Place on greased baking stones (cookie sheets), cover and let rise until doubled, about 30 minutes. Brush with beaten egg.

Bake at 375F for 20-25 minutes. Cool on wire rack.

YIELD: 6 bread bowls
1 BB = 8 WW points.

Hearty Potato Soup

6 medium potatoes, peeled and sliced
2 carrots, diced
6 celery ribs, sliced
2 qts. water
1 onion, chopped
6 T butter
6 T flour (I used soft white whole wheat)
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. milk (I use FF organic)

In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside.In the same kettle, saute onion in butter untiol soft. Stir in flour, salt and pepper and cook for a few minutes; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add cooking liquid, 1 c. at a time, until desired consistency is reached.

YIELD: about 3 quarts.
1 c. = 3 WW PP

Double Chocolate Cupcakes

2 T butter, softened
3/4 c. sugar
1 egg
1 egg white
1/2 c. plus 2 T 1% buttermilk
1/3 c. water
1 T white vinegar
1 tsp. vanilla
1 1/2 c. flour
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. miniature semisweet chocolate chips

In a mixing bowl, cream butter and sugar. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips.

Fill muffin cups coated with cooking spray 3/4 full.

Bake at 375F 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

YIELD: 12 cupcakes
1 cupcake = 3 WW points; 4 WW PP

Sunday Fried Chicken (From my mother-in-law)

2 c. flour
1/2 c. cornmeal
2 T salt
2 T ground mustard
2T paprika
2 T garlic salt1
T celery salt
1 T pepper
1 tsp. ground ginger
1/2 tsp. dried thyme
1/2 tsp. dried oregano
Bone-in chicken pieces OR boneless/skinless chicken pieces

Combine the first 11 ingredients. Place about 1 c. flour mixture in a large resealable plastic bag. Add a few chicken pieces to the bag at a time; shake to coat. Heat a couple tablespoons of oil in a large skillet. Brown chicken on all sides; transfer to an ungreased baking pan. Bake, uncovered, at 350 for 45-55 minutes (less for bl/sl) or until juice run clear.

Recipe makes enough coating for 3 whole chickens.

Store unused mixture in airtight container.

Quick Black Bean Chili (adapted from Pampered Chef)

1 c. chopped onion
1 c. chopped bell pepper
3 garlic cloves, minced
1 T olive oil
2 cans organic black beans (or not organic)
(15 oz. each)
16 0z. vegetarian refried beans
14 oz. organic vegetable stock
1 T lime juice
Salt, Pepper, Cumin all to taste
14 oz. can diced tomatoes with jalepanos

Sautee peppers, onions and garlic in olive oil over medium heat until soft. Add the rest of the ingredients. Simmer until warmed through, about 20 min.

YIELD: About 3 qts.
1 C = 2 WW points; 3 WW PP

Delicious Whole Wheat Bread (De'Etta's Blog)

2 cups warm water
1/3 cup honey
1 T yeast
1/3 cut olive oil
2 t. salt
1/3 cup gluten flour
5 to 7 cups freshly ground whole wheat flour

In a large bowl or in a large mixer (such as a Kitchen Aid or Bosch type) combine the water, yeast and honey. Let sit for a few minutes to give the yeast a chance to start working. Add the salt, oil, gluten flour and 3 to 4 cups of whole wheat flour.

Continue to add more flour until the dough does not stick to the side of the bowl and does not feel sticky to the touch. Knead for 4 minutes in a Bosch mixer or 7 to 10 in other mixers or 10 to 15 minutes by hand.

When dough has finished kneading let it rise once until doubled in bulk (unless you are using a Bosch type mixer and in this case you can skip the 1st rising). Punch down dough and divide it into 2 pieces and form into loaves and set in bread pans.

Let it rise in a slightly warm oven (this means that you turn the oven on for just 2 or 3 min. or until you can feel the heat and then turn it off, if it is too hot then it will kill the yeast) for 15 to 25 minutes or until the dough is ½ inch above top of pan.

Turn oven to 350 (without taking bread out) and bake for approx. 30 minutes or until golden brown.

YIELD: 2 loaves

Spicy Beans & Rice (Southern Living)

2 lb. dried red kidney beans
5 bacon slices, chopped
1 lb. smoked sausage, cut into 1/4 inch slices (I used turkey kielbasa)
1/2 lb. salt pork, quartered (didn't use this at all)
6 garlic cloves, minced
5 celery ribs, sliced
2 green bell peppers, chopped
1 large onion, chopped
2 32-oz. containers chicken broth
2 c. water
1 tsp. salt
1 tsp. ground red pepper
1 tsp. black pepper
I also added cumin and Pampered Chef southwest seasoning
Hot cooked rice

Soak kidney beans overnight, or do a quick sock by covering beans with water 2" above beans, bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain and continue with recipe.

Saute bacon in Dutch oven over medium-high heat for 5 min. Add smoked sausage and salt pork, saute 5 min. Add garlic, pepper, onion and celery; saute 5 minutes or until veggies are tender.

Stir in beans, broth, 2 c. water, and seasonings; bring to a boil. Boil 15 minutes; reduce heat, and simmer, stirring occasionally, 3 hours or until beans are tender. Remove salt pork before serving. Serve over rice.

I made 1/2 of this and it made about 2 quarts. I will serve it with corn bread.

Corn Bread

1 c. flour
1 c. cornmeal
2T sugar
1T baking powder
1 tsp. salt
1 c. milk
2 eggs

Combine dry ingredients. Stir in wet ingredients until well moistened. Heat iron skillet on stove top, melting 1T shortening, butter or oil (fat of your choice). Pour batter into hot pan. Bake at 425* for 20-25 minutes until golden brown.

YIELD: 8 slices
1 slice = 3 WW Points

Iced Mocha

1 1/2 c. strong hot brewed coffee
3 T packed light brown sugar
2 T chocolate syrup
1 c. ice cold milk (I use 1%)
1/4 tsp. vanilla extract
Ice
Whipping cream and shaved chocolate for garnish, optional

Combine the hot coffee and brown sugar in a large measuring cup and stir until the brown sugar dissolves. Stir in chocolate syrup. Chill.

Combine with 1 c. cold milk, stir and serve over ice.

I double this recipe and store it in the refrigerator in a 1 qt. Mason jar. When I'm ready to drink it, I stir in the milk (I always forget the vanilla) and pour over ice.

I have put it in the blender with ice, but I don't like it that way as well. It separates or something. It is yummy over ice though.

***This is also SO very yummy with caramel ice cream topping instead of chocolate syrup. I use fat free caramel and only 1 1/2 T sugar, skim milk, and lots of ice to make a frappe similar to the one from Starbucks and only 5 WW points!

Creamy Tomato Soup (From my Gramma)

1/4 c. butter
1/4 c. soft white whole wheat flour (Gramma uses white)
2 c. milk (I use skim or 1%)
4 c. tomato juice (homemade is great!)
salt, pepper and Italian seasonings to taste

Melt butter in a medium saucepan over medium heat. Whisk in flour, salt and pepper. Cook and stir 1-2 min., until flour is browned. Gradually whisk in milk. Whisk and cook until thick and bubbly. Whisk in tomato juice and Italian seasonings. Cook until warmed through.

Yield: Slightly more than 6 c.1 c. = 3 WW points; 4 WW PP

Tomato Soup (from cuisineathome.com)

Roast 5 lb tomato
6 garlic cloves
1/4 c olive oil
salt & pepper
at 450 for 40 minutes, until very soft.

Saute 1 c onion in 2 T oil 5 minutes

Stir in 2 c water
2 t sugar
1/2 t salt
1/4 t red pepper flakes

Stir in tomato mixtureBring to boil, reduce heat, simmer 10 minutes.

Puree in a blender (or use a stick blender) until smooth. Return to the pot and stir in 1/2 c. fat free 1/2 and 1/2 with a spoon.

Garnish with fresh basil.

YIELD: About 10 cups
1 c = about 1.5 WW points

South of the Border Soup (Taste of Home Soup Cookbook)

1 egg
1/4 c. dry bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
**I also added cumin and garlic to the meat**
1 lb. ground beef (90/10)
16 oz. picante sauce (I used salsa)
2 c. frozen corn (I love the white corn)
15 oz. can black beans, rinsed and drained
14 oz. diced tomatoes, undrained
1 1/4 c. water (I used beef broth)

In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1" balls.

In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 min or until the meat is no longer pink.

YIELD: 2 quarts/8 1c. servings1 c. = 4 WW points; 5 WW PP

Cheese Tortellini Soup

1/2 large onion, chopped
1 large garlic clove, minced
1T olive oil
14 1/2 oz. can diced tomatoes, undrained
Chopped spinach (fresh or frozen, a couple handfuls)
9 oz. fresh or frozen cheese tortellini
32 or so oz. vegetable broth (or chicken)
Salt and pepper to taste
1T Italian seasoning

Saute onion and garlic in olive oil. Add tomatoes, spinach, tortellini and seasoning. Simmer until tortellini are cooked through.

YIELD: 2 quarts
1 c. = 2 WW points