A re-print of oldies!!!

I get requests quite frequently for recipes and questions about food/menus/meals and I am sorry that I can't respond in a much more timely manner!!
So, here's a old print from Sept.05 of a few easy recipes for you to enjoy!
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Baked Oatmeal
6 servings, 3 pt each or 12 muffins 1-1/2 pt each

2 cup instant oats
1 1/2 tsp baking powder
1 cup skim milk
1 whole egg plus 1 egg white (or 1/4 c. egg substitute)
1/2 cup applesauce
1/4 cup brown sugar
1/4 cup raisins
1/4 tsp cinnamon
1 tsp vanilla
I don't use raisins, and I also use two whole eggs
Mix oatmeal and baking powder. Add remaining ingredients and mix well. Pour into sprayed 9" pie pan or casserole dish or sprayed muffin tins. Bake for 45 minutes at 350°.


Blueberry Scones

servings | 4
estimated POINTS per serving | 2

2/3 cup(s) uncooked oatmeal
1/3 cup(s) Bisquik reduced-fat baking mix
1/2 tsp baking powder
1 tbsp brown sugar
1/4 cup(s) fat-free (skim) milk
1/2 cup(s) blueberries

Combine first 5 ingredients. Fold in berries. Form into 4 mounds and bake on PAM - sprayed baking sheet. Bake for 15 minutes at 400 degrees.


BROCCOLI CHEESE & RICE CASSEROLE

1 Cup Uncooked normal Rice – pre-cook a bit and drain
1/2 Cup Chopped Onion
1/4 Cup Fat Free Milk
4 oz. Velveeta Light is good
8 cups chopped fresh Broccoli
1 (10 oz.) Can Reduced Fat Cream of Mushroom or Cream Of Chicken soup

Preheat oven to 350.
Combine all ingredients in a large bowl.
Stir well. Bake for 45 minutes.

4 servings
6 points each


Bubble Pizza

servings | 4
estimated POINTS per serving | 4

1 tube Pillsbury biscuits
1 Cup Healthy Choice spaghetti sauce
1/2 Cup 2% mozzarella cheese
1/2 Cup fat free cheddar cheese

Cut biscuits into quarters and line the bottom of a greased 9 inch baking pan. Pour sauce over biscuits. Bake uncovered at 400 degrees for 20 min. Sprinkle with cheese and bake an additional 5 min. until cheese is melted


Chicken A La King Crock Pot
1/2 cup onion
1/2 cup celery
1/4 medium green pepper
1/4 cup canned pimento
4 oz sliced mushrooms, canned
1/2 lb boneless, skinless chicken breasts
1/2 tsp seasoned salt
1/8 tsp black pepper
11 oz Campbell's cream of mushroom soup, 98% fat free
13 oz fat-free evaporated milk
2 cups cooked rice

Put all ingredients into an electric slow cooker; mix. Cover and cook on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve over 1/2 cup hot rice.

4 servings
6 points per serving


Chicken Parmesan

servings | 4
estimated POINTS per serving | 7

3/4 lb. boneless, skinless chicken breasts
1/3 c. grated parmesan
1/4 c. bread crumbs
1 slightly beaten egg
1 jar(14 oz) low-fat meatless spaghetti sauce
4 c. cooked spaghetti noodles

Mix cheese and bread crumbs. Dip chicken in egg letting excess drip off and then coat w/ crumb mixture. Pour spaghetti sauce into 13x9 pan sprayed w/ PAM and place the chicken on top. Bake at 350* for about 30 minutes, until chicken is cooked through.

Serve over 1 c. noodles


Chicken Pot Pie

½ lb chicken breasts
2 cups chicken broth
1 cup water
3 cups frozen veggies (peas and carrots)
1 cup chopped onion
1 tbl olive oil
3 tbl flour
5 oz fat-free evaporated milk
15 oz canned corn
4 whole wheat pitas

Cook chicken in water and broth. Save one cup of broth and chop chicken into small chunks.

Preheat oven to 400.

Coat a 8” pie dish with cooking spray. Microwave peas and carrots until soft. Heat oil in pan and sauté onions until soft. Stir in flour and cook over low heat for two minutes. Remove pan from heat and add milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken, and corn. Pour mixture into prepared dish. Cover with foil and bake for 30 minutes.

When “pie” is done, set aside to let cool. Place pitas on cookie sheet and spray with cooking spray. Bake in oven at 400 degrees for 7 minutes. Place pita in bottom of bowl or plate and cover with ¼ chicken mixture.

4 servings
7 points per serving

Crockpot Stuffing and Chicken

1 pkg stove top stuffing
1 can 98% FF cream of mushroom
1/2 cup water
4 boneless skinless chicken breasts

Mix first three ingredients together (I just did it in the crockpot) place defrosted chicken on top and cook on low for 7 hours.

Makes 4 servings at 7 pts each.

next time: try putting a can of green beans in the crockpot, under the chicken.


Easy Cheesy Lasagna

6 dry lasagna noodles
1 1/2 cups fat-free ricotta cheese
8 oz Kraft 2% Shredded Mozzarella Cheese
25 oz spaghetti sauce
1 cup onions
1 cup mushrooms
1 1/2 cups Contadina diced tomatoes

Preheat the oven to 375.

Using a 11”x9” dish, spray with cooking spray. Lay down 1/3rd of sauce down and spread around evenly. Lay three lasagna noodles down in single layer. Lay 1/3 of sauce over that, spreading evenly. Place all vegetables, all ricotta, and half the mozzarella on top. Place last three noodles over cheese and cover with remaining sauce. Cover with foil and cook for an hour. Remove from oven and top with rest of mozzarella, bake for 5 more minutes. Remove from oven and let set for at least 10 minutes.

6 servings
6 points per serving

EASY TUNA CASSEROLE

1 can tuna in water, drained
1 cup macaroni, uncooked
1 onion, chopped
1 can peas, drained
1 can reduced fat Cream of Mushroom soup
1 cup skim milk
3 oz. Lite velteeta - cubed as best as possible

In a casserole dish, stir together everything. Make sure the macaroni is covered by the sauce. Cover and bake at 350 for 1 hour.

4 servings, 4 POINTS each

Good with a can of mushrooms and a can of green beans too.

Muffin Meat Loaf

2 lbs. extra lean ground beef
1 box Stove Top Stuffing
2 eggs
1 cup water

Mix together and fill a muffin tin - (12 muffins). Bake at 350 for 35 minutes.

4 or 5 pts. each depending on the ground beef.

I made this with 99% fat free ground turkey and it came out very well. I am assuming the points are slightly less with the ground turkey...you'll have to check the package.

Barbecue Beef Sandwiches (9.5 PTS)

3 pounds beef boneless chuck roast
1 cup barbecue sauce
1/2 cup apricot preserves
2 tablespoons red or green bell pepper-- chopped
1 tablespoon Dijon mustard
2 teaspoons brown sugar -- packed
1 small onion -- sliced
12 whole hamburger buns or Kaiser rolls -- split

Remove excess fat from beef. Cut beef into 4 pieces. Place beef in 4 or 5 quart slow cooker.
Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef from slow cooker. Cut beef into thin slices; stir back into sauce. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.

Per serving (1 sandwich):cals 410; fat 16 g; chol 70 mg; sodium 520 mg; carb 39 g, fiber 2 g; protein 29 g

Spread the buns with horseradish sauce for a delicious flavor kick!


Barbecued Pork: (4 Points)
Makes 8 servings at 4 points each.

2 lbs. boneless pork top loin
1 c. chopped onion
3/4 c. diet soda
3/4 c. barbecue sauce

Combine all ingredients in a crockpot. Cook covered on high for 5-6 hours or until meat is very tender. Drain and slice or shred pork. I serve it on wheat buns that are 2 points

Chicken and Stuffing (7 PTS)

6 whole boneless skinless chicken breasts
1 box stove top stuffing mix
1 can 98% fat-free cream of mushroom soup -- or any cream soup
1/2 cup water or chicken bouillon

Spray a 3 1/2 quart crockpot with cooking spray. Add chicken breasts. Combine stuffing, soup, and liquid. Spread over chicken. Cook on low 6 - 8 hours.

Per Serving: 321 Calories; 6g Fat; 56g Protein; 7g Carbohydrate; 1g Dietary Fiber; 137mg
Cholesterol; 459mg Sodium.

Chicken Cordon Bleu (5.5 Points)

4-6 chicken breasts (pounded out thin) •
4-6 pieces of ham •
4-6 slices of Swiss or mozzarella cheese •
1 can cream of mushroom soup (can use any cream soup) •
1/4 cup milk

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the crockpot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes. Note: Its the best recipe I've tried so far, very flavorful.
5-6 pts. , depending on the size of the chicken breast. I used a 3 oz chicken breast (3 pts.) 96% fat free ham (.5 pts), 2% moz cheese (1 pt.). Then when you add the cream of mushroom soup (98% ff) and 1/4 c. milk (fat free) and divide by the 6 servings I had in the crockpot, I only came up with about 1 pt. for that (at most). Total = 5.5 pts.


Chicken Dinner In A Crock-Pot (5 Points)

4 skinless boneless chicken breasts
2 tsp. dried basil
1/8 tsp. salt and pepper
1 cup diced bell pepper
1 (16oz) can white beans, drained and rinsed
1 (14oz) can tomatoes, undrained

Place the chicken in a crock-pot: sprinkle with basil and salt and pepper. Add bell pepper, beans and tomatoes. Cover with the lid; cook on low setting for 8 hours. Serving size is 1 chicken breast with 1 cup of tomato bean mixture. SERVINGS: 4 POINTS: 5

Chicken Stew (3.5 Points Per Serving)

1 pound skinned, boneless chicken breasts
1 pound skinned, boneless chicken thighs
2 cups water
1 cup frozen small whole onions
1 cup sliced celery -- (1/2-inch)
1 cup thinly sliced carrots
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 (10-Ounce) can Ro*Tel tomatoes and chiles
1 (14 1/4-ounce) can fat-free chicken broth
2 cups halved mushrooms
1 (6-ounce) can tomato paste
1/4 cup water
3 tablespoons cornstarch
2 cups frozen green peas

Combine first 15 ingredients in a large electric slow cooker. Cover with lid, and cook on high-heat setting for 4 hours or until carrot is tender. Combine water and cornstarch in a small bowl, stirring with a wire whisk until blended. Add cornstarch mixture and peas to slow cooker; stir well. Cover and cook on high-heat setting an additional 30 minutes.

(serving size: 1-1/2 cups)
Per Serving (excluding unknown items): 178 Calories; 3g Fat (16.5% calories from fat); 22g Protein; 17g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 512mg Sodium.
WW Points 3.5

Chili (Points 5)

1 Pound Ground Sirloin
2 Cans kidney beans
1 Large Can tomato juice, low sodium -- V8
1 Small Head cabbage -- sliced
1 Medium onion -- chopped
1 Small Can Tomato -- Chopped, Optional
1 Pinch salt -- optional
1 Teaspoon chili powder -- (1 to 2)

This can be cooked on the stove or in a crockpot. Put V-8 juice in the pot or crockpot. Now, brown ground beef and add to the juice. You can now add the rest of the ingredients. Cook over simmer heat until the cabbage is done or to the consistency, you like. Stir occasionally. You can serve this over rice and you can also sprinkle with cheese. It is really good.


Chili Mac Pot (4 Points)

16 ounces extra lean ground turkey or beef
1 cup chopped onion
2 cups (one 16 ounce can) tomatoes,
coarsely chopped and undrained
1 (10 3/4 ounce) can Healthy Request
Tomato Soup
1 cup reduced-sodium tomato juice
2 teaspoons chili seasoning
6 ounces (one 8 ounce can) red kidney
beans, rinsed and drained
1 cup elbow macaroni

In a large skillet sprayed with olive oil flavored cooking spray, brown meat. Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning. Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Serves 6 (1 full cup) 4 points




Chili Pasta Bake (8 points)
Makes 7 (1 cup) servings

1 1/2 lbs. lean ground beef
1 cup chopped onion
2 (14 oz.) cans tomatoes with juice, mashed
2 tsp. chili powder
1/2 tsp. dried whole oregano
7.5 oz. tomato juice
1 tsp. Salt
1/4 tsp. Pepper
1 1/4 cups uncooked elbow macaroni
1 cup grated Monterey Jack (or med. Cheddar) cheese

Scramble-fry ground beef in nonstick frying pan until browned. Drain well. Transfer to 3 1/2 qt. slow cooker. Add nest 8 ingredients. Stir. Cover. Cook on low for 5-7 hrs. or on HIGH for 2 1/2-3 1/2 hrs. Sprinkle cheese over top. Cook on HIGH for 10-15 min. until cheese is melted.

Per serving: 329 cal , 14 g fat, 904 mg sod, 28g prot, 25 g carb P

Cola-chicken (6 PTS)

1 cup Cola -- regular
1 cup Catsup
1 whole Onion -- sliced
1 1/2 pounds boneless skinless chicken breast

Wash and pat dry chicken. Salt and pepper to taste. Put chicken in crockpot and onions on top. Add cola and catsup and cook on LOW 6 to 8 hours. When cooked place in refrigerator to cool and then skim off the fat. Reheat and eat. ****Sounds horrible --- but trust me on this ---- the taste is WONDERFUL!!!!

Per Serving: 286 Calories; 2g Fat; 41g Protein; 25g Carbohydrate; 1g Dietary Fiber; 99mg
Cholesterol; 826mg Sodium.

Crockpot Apple Pie (4 Points)

8 apples -- tart, peeled and sliced
1 1/4 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup skim milk
2 tablespoons Brummel and Brown Spread – softened
3/4 cup Splenda
1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla extract
1/2 cup Reduced Fat Bisquick®
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6-7 hours or until apples are soft.

Per Serving: 200 Calories; 7g Fat; 4g Dietary Fiber; Points: 4

Crockpot Breakfast (6 Points)

32 oz frozen hash browns
1 lb cooked ham cubed ( lean )
1 onion diced
1 green pepper diced
1 1/2 c shredded cheese ( Regular Cheese )
12 eggs
1 c skim milk
1 t salt
1 t black pepper

Divide potatoes, ham, veggies and cheese so you can create several layers of each in the crock pot. Start with the hash browns, then ham, onions peppers and last cheese. Repeat until you have several layers. Beat eggs, milk salt & pepper pour over layers in the crockpot cover and turn on low. Cook for 10-12 hours overnight.

12 Servings at 6 Points a Piece

Crock-Pot Chili (5 Points)

1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove -- minced
1 15oz can kidney beans -- drained
1 14.5oz can Mexican-style stewed tomatoes with jalapeno peppers and spices -- undrained
6 tablespoons shredded reduced-fat extra-sharp cheddar cheese

Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese. Yield: 6 servings (serving size: 1-1/4 cups chili and 1 tablespoon cheese).

Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1-1/2 hours.

NUTRITIONAL INFORMATION: CALORIES 243; FAT 5.6g; PROTEIN 25.5g; CARB 22.9g; FIBER 3.1g; CHOL 49mg; IRON 4.1mg; SODIUM 637mg; CALC 154mg Points = 5

Family Favorite Chili (7 Points)
Makes 8 servings

2 lbs. ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz.) diced tomatoes, undrained
11 can (15 oz.) tomato sauce
2 tbs. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 can (15 or 16 oz.) kidney or pinto beans, rinsed and drained

Cook beef in 12" skillet over med. heat, stirring occasionally, until brown; drain. Mix beef and remaining ingredients except beans in 3 1/2 to 6 qt slow cooker. Cover and cook on LOW 6 to 8 hrs. (or HIGH 3 to 4 hrs.) or until onion is tender. Stir in beans. Cover and cook on HIGH for 15-20 min. or until slightly thickened.

Per serving: cal 335, fat 17g, sat fat 7g, chol 65mg, sod 820mg, carb 24g, fiber 6g, prot 28g Points: 7

Hot Fudge Crockpot Cake (4 Points)

3 c. skim milk
1 box sugar free cook and serve chocolate pudding
1 box Super Moist chocolate fudge cake mix
1 1/3 c. water
1/2 c. applesauce
6 egg whites

Spray a crockpot container with nonfat cooking spray. Whisk skim milk with dry pudding mix in crockpot until dissolved. In a medium bowl, mix dry cake mix, water, applesauce and egg whites with whisk for two minutes until blended. Very gently pour cake mixture over pudding mixture. DO NOT MIX! Cover and cook on HIGH for 2 1/2 hours. Serve hot Serves 15 WWPoints 4

Pepsi and Pork in the Crockpot (5 Points)
Makes 4 (3 oz.) servings

1 (10 oz.) can reduced-fat cream of mushroom soup
2 tbs. reduced-sodium soy sauce
1 (12 oz.) can Diet Pepsi
4 (3 oz.) pork chops, trimmed well (or substitute a pork roast)

Mix the soup, soy sauce, and Diet Pepsi together in the bottom of the Crockpot. Place the chops in the mixture and cook on high med. or High for 4-6 hrs. Meat will be very tender.
Per serving: cal 213, fat 9g, prot 25g, carb 6g, chol 66mg, sod 434mg Points: 5

Slow Cooker Meat Loaf (4 Points)
(Freezes well)

24 ounces extra lean ground turkey or beef
1 cup finely chopped onion
4 slices reduced-calorie white bread, torn into small pieces
2 teaspoons prepared yellow mustard
1 tablespoon pourable Splenda or Sugar Twin
1 teaspoon dried parsley flakes
1 cup (one 8-ounce can) Hunt's Tomato Sauce

Spray a slow cooker container with butter-flavored cooking spray. In a large bowl, combine meat, onion, bread pieces, mustard, and 1/2 cup tomato sauce. Mix well to combine. Form into a large ball. Place in prepared slow cooker container. Stir Splenda and parsley flakes into remaining 1/2 cup tomato sauce and spoon mixture evenly over meat loaf. Cover and cook on LOW for 6 to 8 hours. Divide into 8 servings. When serving, evenly spoon sauce over top.
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Also, I HIGHLY recommend checking out Hill Billy House Wife she has put together an amazing selection of menus and recipes that have helped me out an enormous amount!!! Her recipes are tasty and very nice on the budget!!!

Enjoy!!!God bless!!!