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Wednesday, October 27, 2010

Baked Chimichangas

8 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 cup chunky salsa
1 teaspoon chili seasoning
8 (6-inch) flour tortillas
1/4 cup no-fat sour cream

Preheat oven to 475° F. Spray a 9-by-13-inch baking dish with olive oil-flavored cooking spray.
In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and Jo's chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla. Lightly spray tops with butter-flavored cooking spray.
Bake for 12 to 14 minutes or until golden brown.

For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top.

Serves 4 (2 each). Serving size (2 chimichangas)
WW Points: 6 pt.

Baked Macaroni and Cheese

12 oz uncooked macaroni, elbow-type
1/2 cup(s) fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese

          Preheat oven to 350ºF.  Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.  Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.  Combine bread crumbs and Parmesan cheese; sprinkle over pasta.  Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Only 5 ww points!  I got this recipe from Weight Watchers

Baked Chicken Parmesan

  • 4 (8 oz) chicken breast halves, sliced in half
  • 3/4 cup seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter, melted
  • 3/4 cup reduced fat mozzarella cheese
  • 1 cup marinara
  • cooking spray
Preheat oven to 450°. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more cooking oil on top and bake in the oven for 20 minutes. Turn chicken over, bake another 5 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted.
Servings: 8 Size: 1 piece Time: 40 minutes Calories: 231 Points: 5.5 ww points
I got this wonderful recipe from Gina's Skinny Recipes.

Monday, October 18, 2010

Baked Beef Ziti

12 oz uncooked ziti
2 tsp olive oil
2 medium garlic clove(s), minced (I actually just used garlic powder)
1/3 pound(s) raw lean ground beef
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp table salt
1/2 tsp black pepper
28 oz canned crushed tomatoes
1 cup(s) part-skim mozzarella cheese, shredded

-Preheat oven to 350°F.
-Cook pasta according to package directions; drain and set aside.
-Meanwhile, heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Add beef and cook until browned, breaking up meat with a spoon as it cooks, about 3 to 5 minutes; drain off any fat and set pan back over medium heat.
-Add oregano, thyme, rosemary, salt and pepper; stir to coat beef. Cook until herbs become fragrant, about 2 minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
-Spoon a small amount of beef-tomato mixture into bottom of a 4-quart casserole dish (just enough to cover surface); top with half of cooked ziti. Next, layer with half of remaining beef-tomato sauce and half of mozzarella cheese. Layer with remaining ziti and then top with remaining beef-tomato sauce; sprinkle with remaining mozzarella cheese. Bake until cheese is golden and bubbly, about 30 minutes. Serves 8.
5 WW points

Sunday, October 17, 2010

Smothered Chicken with Pierogies

1 dozen potato and cheddar cheese pierogies
1 can lowfat cream of chicken soup
1 can (4 oz) sliced mushrooms, drained (I left these out)
1 cup frozen peas (I used peas and carrots since that was all I had)
2 cups cubed or shredded cheese

Preheat the oven to 350.  Spray a 2 quart dish with cooking spray.

Thaw pierogies in boiling water for 5 minutes, drain and place in dish.

In a large saucepan, combine soup, mushrooms, peas, and chicken.  Cook stirring about 5 minutes or until heated through.  Pour over pierogies.  Bake 15 minutes.
Serves 4. 
I am excited over the fact that pierogies are only 1 WW point!  This entire meal was 7 points per serving.

Saturday, October 16, 2010

Chicken Macaroni Bake


  • 0.25    cup    Onions, chopped
  • 2    Tablespoons butter or margarine
  • 1/4    cup milk
  • 10.5    ounces cream of chicken soup
  • 1 1/2    cups chicken (or Turkey), cooked & cubed
  • 4    ounces cheddar cheese, shredded
  • 8    ounces pasta, any variety, cooked
  • 1/8    cup buttered bread crumbs


Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 cups cheese; heat until cheese melts. Blend sauce with cooked noodles; pour into buttered baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake at 350 for 30 minutes or until hot. 


4-6  (We actually turned it into 8 servings which made it 5 WW points a serving). 

Freezing Instructions:

Prepare up to the point of baking – DO NOT BAKE. Place foil on baking dish and write the following instructions: Remove foil. Bake at 350 for 30 minutes (if thawed) or 1 hour (if frozen) or until hot.

Another great recipe from Once a Month Mom.

Pumpkin Spice Cheesecake Bars

1 spray(s) cooking spray   
9 whole reduced-fat cinnamon graham crackers   
3 Tbsp butter   
16 oz fat-free cream cheese   
1 cup(s) sugar   

2 cup(s) fat-free sour cream   
1/2 tsp ground cinnamon   
1/2 tsp ground nutmeg   
1/4 tsp ground ginger   
1/4 tsp ground cloves   

3 large egg(s)   

1 cup(s) canned pumpkin   
  • Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper. Alternatively, you can use a 9 X 13-inch nonstick pan.
  • Grind graham crackers until fine in a food processor or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in a small bowl.
  • Melt butter on stove top or in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened.
  • Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing pumpkin filling.
  • Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add sugar and mix until incorporated.
  • Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger and cloves. Add remaining sour cream and mix until just combined.
  • Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.)
  • Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top.
  • Bake until set at edges, about 30 minutes (I ended up baking them for an hour). (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving.
Only 3 WW points!  

Thursday, October 7, 2010

Chicken Broccoli Casserole


  • 10 ounces cream of chicken soup
  • .25 cups onion, diced
  • .25 cups mayonnaise
  • 1.5 teaspoons Worcestershire sauce
  • 1 teaspoon curry (I didn't put this in mine since I didn't have it)
  • 2 cups chicken, cooked & diced
  • 1 cup cooked broccoli, drained & chopped
  • .5 cups cheddar cheese, shredded
  • 8 ounces refrigerated biscuits
  • .25 cups sour cream
  • 1 egg
  • 1 teaspoon celery salt (Once again, didn't have, didn't use)
  • .5 teaspooons salt


Preheat oven to 375 degrees. In a deep dish 8×8 pan combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Mix well. Sprinkle cheddar cheese on top. Bake for 20-25 minutes. Separate biscuits and each in half. Arrange biscuit halves around edge of hot casserole, cut side down. Place topping over biscuits. Bake at 375 degrees for an additional 20-30 minutes or until golden brown.

This is another great recipe I got at Once a Month Cooking.

Wednesday, October 6, 2010

Cake Mix Cookies

  • 18 oz. pkg. cake mix (I used dark chocolate)
  • 1/2 cup butter, softened
  • 1 egg
  • 2 Tbsp water
Preheat oven to 350 degrees. In a large bowl, combine all ingredients at low speed until dry ingredients are moistened and dough is thoroughly mixed. Drop dough by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake at 350 for 14 minutes. Cool two minutes on cookie sheets, then remove to wire racks to cool.
Serve to the 2 cutest boys in the world! 

Slow Cooker London Broil

2 pounds London Broil
1 can cream of mushroom soup
1 can tomato soup
1 packet onion soup mix
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar

-Mix everything together except the London Broil in a bowl
-Place London Broil in the crock pot. 

-Pour mixture over London Broil.  Set slow cooker to low and cook 8-10 hours. 

Tuesday, October 5, 2010

Cheese and Onion Enchiladas

  • 3 tablespoons butter, divided
  • 3 large onions, sliced and separated into rings (I actually used only 1 and had leftover onions)
  • 1 can pinto beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can (15 ounces) tomato sauce
  • a generous 1/3 cup taco seasoning
  • 1 can (10 ounces) enchilada sauce
  • 3-4 cups shredded cheese, Mexican blend
  • 10 flour tortillas
  • Salsa
  • Sour cream
Melt 2 tablespoons butter in a large skillet over medium-low heat. Saute onions in butter until very soft and starting to brown, 15 to 20 minutes.

Melt 1 tablespoon butter in a second large skillet. Mash beans and add to skillet. (I mashed the beans right in the skillet.) Add in half of the tomato sauce and the taco seasoning. Cook until heated through.

Mix the enchilada sauce with the remaining tomato sauce and spread about 1/2 cup in the bottom of a 9×13 pan.

Spread a large spoonful of the bean mixture on a tortilla. Top with onions and then sprinkle generously with shredded cheese. Roll up and place, seam side down, in the 9×13 pan. Repeat with the remaining tortillas.

Spread the remaining sauce over the enchiladas and top with additional cheese.

Bake at 350 for 30 minutes.
I got this wonderful recipe from Feels Like Home.

Sunday, October 3, 2010

Taco Soup

-2 pounds ground beef (I used 1 since we aren't major meat people)
-1 1/4 cups onion, diced
-Can of kidney beans, undrained
-Can of black beans, undrained
-Can of pinto beans, undrained
-Can of corn, drained
-Can of Ro-Tel
-1 package of Hidden Valley Ranch seasoning
-1 package of taco seasoning
-Can of tomato sauce
Yes, I am a supporter of Wal-Mart!

Brown ground beef and onion, drain.

Place all ingredients in a slow cooker.  Cook for 3-5 hours on high (I did 10 hours on low) or until heated through.  Top with sour cream, cheese, and/or jalapenos.  Serve with chips if desired. 

This recipe can be frozen as well!  To freeze, let cool; divide into 2 gallon size freezer bags.  Reheat on stove top or microwave 2-3 minutes or until hot. 

I got this recipe from Once A Month Mom...a cool website with a lot of recipes good for freezing!

Saturday, October 2, 2010

Spicy Teriyaki Pork Chops

In addition to the pork chops, I made stir-fry veggies and fried rice.
-2 pork loin chops
-5 Tbsp. teriyaki sauce
-2 Tbsp. soy sauce
-2 cloves garlic, minced (I used garlic powder)
-1 Tbsp. sweet chili sauce (I didn't see this at Wal-Mart so I didn't use it-probably why mine wasn't spicy)
1/4 cup water

Combine all ingredients in a Ziploc bag or storage container and allow to marinate all day. 

Coat glass baking dish with cooking spray and add chops, pour sauce over chops, cover with foil.

Bake at 325 for 45 minutes.  Flip chops, bake at 225 for 45 more minutes. 

I got this recipe at: SparkRecipes if you are interested in checking out more of the recipes they have.