French Dip Roast Beef Sandwiches and Cheese Fries

French Dip Roast Beef Sandwiches
One 8-ounce loaf French bread, cut into 4 equal pieces (we actually did 2 equal pieces)
12 ounces cooked lean boneless roast beef thinly sliced
2 cups hot beef broth
4 slices provolone cheese (optional)

1. Pour 1/8 cup beef broth on each piece of bread, cut side up.
2. Place roast beef and cheese on bottom of sandwich, close up and wrap with foil.  Place in oven at 350 for 10 minutes.

Makes 4 servings

Cheese Fries
cooking spray
2 large uncooked potatoes
salt
pepper
2 ounces low-fat or fat-free cheddar cheese, shredded 

1. Preheat oven to 400.
2. Peel potatoes.  Cut potatoes into 1/2-inch strips.  Sprinkle with salt and pepper.  Spray with cooking spray.
3. Place potatoes on a greased cookie sheet and bake for 20 minutes.  Toss fries around and bake for another 20 minutes.  During final 2 minutes, take fries out of the oven and cover with cheese.  

Makes 4 servings, 

Mexican Cornbread

1 teaspoon vegetable oil
2 medium jalapeno peppers, seeded, deveined and finely chipped
1/2 cup chopped onion
1/2 cup diced red bell pepper
1 cup minus 1 tablespoon all purpose flour
1 cup uncooked yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 teaspoon sugar
1 cup drained cooked fresh or frozen corn kernels
1/2 cup low-fat milk
1/2 cup plain nonfat yogurt
1 egg white

1. Preheat oven to 400.  Spray 8" square baking pan with nonstick cooking spray.
2. In large nonstick skillet, heat oil; add jalapeno peppers, onion and bell pepper.  Cook over medium heat, stirring frequently, 8 minutes, until vegetables are tender.  Transfer to small bowl; cool to room temperature
3. Meanwhile in medium bowl, combine flour, cornmeal, baking powder, salt and sugar.
4. Add corn, milk, yogurt and egg white to onion mixture; stir to combine.  Add corn mixture to flour mixture; stir just until combined.  Transfer mixture to prepared baking pan; bake 30 minutes, until cornbread pulls away from sides of pan.  Transfer pan to wire rack to cool.

Makes 6 servings

Skillet Chicken and Biscuits

1 (10-ounce) can condensed reduced-fat cream of chicken soup
1/3 cup low-fat sour cream
2 1/2 cups diced cooked chicken breast
2 1/2 cups frozen mixed vegetables, thawed
1 (4-ounce) jar diced pimiento, drained
1/2 teaspoon thyme
1/4 teaspoon pepper
2 tablespoons parsley
1 (4-ounce) can reduced-fat crescent rolls

1. Preheat oven to 450.
2. Combine soup and sour cream in a large nonstick skillet; add chicken and next 4 ingredients.  Bring to a boil; cover, reduce heat, and simmer 8 minutes or until vegetables are tender.  Sprinkle with parsley.
3. Unroll dough, separating dough along perforations into triangles; cut each triangle in half.  Bake at 450 for 6 to 7 minutes or until browned.  Spoon chicken mixture over 2 pastry triangle halves.

Makes 4 servings

Parmesan Pork Tenderloin and Twice-Baked Garlic Potatoes

Parmesan Pork Tenderloin
1 lb. pork tenderloin
3 T. seasoned bread crumbs
1 T grated Parmesan cheese
1 t salt
1/8 t pepper
Cooking oil spray
1 small onion, chopped
1 clove garlic, minced

1.  Cut tenderloin into 8 pieces, approximately 1-inch thick.  Place each slice on its cut surface and flatten with heel of hand to 1/2 inch thickness.
2.  Combine crumbs, Parmesan cheese, salt, and pepper; dredge pork slices to coat. 
3.  Heat large non-stick skillet coated with cooking spray over medium heat.
4.  Add pork, onion, and garlic and saute 8 to 10 minutes, turning pork once and stirring veggies occasionally.
Makes 4 servings.

Twice-Baked Garlic Potatoes
4 large baking potatoes, scrubbed
1 garlic clove
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon pepper
1/4 cup Parmesan cheese
Paprika

1.  Preheat oven to 425.
2.  Pierce the potatoes with a fork several times, place them on a baking sheet.  Wrap garlic clove in foil and place along side the potatoes.  Bake until the potatoes are tender and the garlic is browned and softened; 50 to 60 minutes.  Let the potatoes and garlic cool until comfortable to handle; about 15 minutes. 
3.  Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins intact.  Cut the garlic clove in half, squeeze out the pulp and add to the potato.  Add the broth, sour cream, and pepper; stir and mash with a fork to the desired texture.  Spoon the stuffing back into the potato skins; sprinkle with Parmesan cheese and paprika. 
4.  Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
Makes 8 servings. 

Beef, Bean, and Vegetable Tacos and Mexican Rice

Beef, Bean, and Vegetable Tacos

2 teaspoons vegetable oil

1 small onion, chopped

1 small green bell pepper, seeded and chopped

½ pound ground beef

1 cup frozen kernel corn

1 (1.25 ounces) envelope taco seasoning mix

1 (14.5 ounce) can chili-style tomatoes, drained

1 (16 ounce) can pinto beans, rinsed and drained

3 tablespoons cilantro

10 taco shells

2 cups chopped romaine lettuce

½ cup (2 ounces) reduced-fat shredded cheddar cheese

1. Heat oil in a large nonstick skillet over medium-high heat.  Add onion and pepper; sauté 3 minutes.  Add beef and cook until beef is browned and vegetables are tender, stirring to crumble meat.
2. Add corn, taco seasoning mix, tomatoes, and beans; bring to a boil, stirring occasionally.  Reduce heat, and simmer uncovered, 15 minutes or until mixture is slightly thick.  Stir in cilantro.
3. Spoon 1/4 cup beef mixture into each taco shell; top evenly with lettuce and cheese.

Makes 5 servings.

Red Mexican Rice

2 cans diced tomatoes

1 teaspoon olive oil

1 cup chopped onion

1 cup rice, uncooked

1 clove garlic; minced

¾ cup water

¾ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon pepper

In pot heat oil over medium-high heat, add onion, rice and garlic. Cook stirring frequently, until rice browns slightly, 1 to 2 minutes. Add 3/4 cup water, salt, oregano, pepper and tomatoes with juice. Cover and bring to boil. Reduce heat to low simmer 20 minutes. Remove from heat; let stand 5 minutes. Fluff with fork; transfer to serving bowl.

Makes 6 servings.

Baked Yams with Pineapple

Sorry there isn't a picture, these aren't that pretty but are very yummy!  Another bonus is that sweet potatoes are cheap this week! 

2 large yams or sweet potatoes, peeled and cut into 1-inch slices
1/2 navel orange, cut into 4 slices
One 8-ounce can unsweetened pineapple tidbits (reserve juice)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons reduced-calorie margarine

1.  Preheat the oven to 375.
2.  In a 2-quart casserole, combine the yams, orange, pineapple and its juice, cinnamon and nutmeg; dot with the margarine.  Bake, covered, until the yams are tender, about 45 minutes.

Makes 4 servings.
191 Calories
1 g Total Fat
44 g Carbohydrate
6 g Fiber
2 g Protein

Cream of Broccoli-Cheese Soup

Behold...the creation that killed my blender!

1 onion, chopped
4 cups chopped broccoli
4 chicken flavored bouillon cubes
3 small all-purpose potatoes, peeled and cubed
4 cups skim milk
1 carrot, shredded
3/4 cup reduced fat sharp cheddar cheese

1.  Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray; heat.  Add the onion and cook, stirring constantly, until softened, about 5 minutes.  Add the broccoli, potatoes and 2 cups water; bring to a boil.  Reduce the heat and simmer, covered, until the vegetables are tender, about 20 minutes.

2.  With a slotted spoon, transfer the vegetables to a blender or food processor.  Puree, then return them to the liquid.  Add the milk, bouillon cubes and carrot; bring to a boil.  Reduce the heat and simmer, stirring as needed, until the carrot is softened, about 5 minutes.

3.  Remove the pan from the heat; cool about 1 minute.  Add the cheese; stir until the cheese is melted.

Makes 4 servings
Calories: 278
Fat: 5g
Carbohydrate: 40
Fiber: 5g
Protein: 20g

Sweet-and-Sour Chicken

Check out one of the cool mixing bows the boys got me for my birthday!

1 (15-ounce) can pineapple chunks in juice, undrained
1 tablespoon cornstarch
2 tablespoons low-sodium soy sauce
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
2 teaspoons vegetable oil
1 pound chicken breast tenders
1 cup red bell pepper strips
1 cup green bell pepper strips
2 cups hot cooked long-grain rice

1.  Drain pineapple, reserving 2/3 cup juice.  Combine cornstarch and soy sauce, stirring until cornstarch dissolves.  Stir in reserved pineapple juice, brown sugar, and crushed red pepper.

2.  Heat oil in a large nonstick skillet over medium-high heat.  Add chicken; cook until browned.  Add peppers; saute until tender.

3.  Add cornstarch mixture; cook, stirring frequently, 3 minutes or until sauce thickens slightly.  Add pineapple; cook 2 minutes.  Sever over rice.

Yields 4 servings (serving size: 1 1/4 cups of chicken mixture and 1/2 cup cooked rice)

Calories: 352
Protein: 29.7 g
Fat: 4.1 g
Carbohydrates: 46.9 g
Fiber: 2.9 g
Cholesterol: 66 mg
Iron: 2.6 mg
Sodium: 389 mg
Calcium: 33 mg

Pork Chops and Potatoes

6 4-ounce pork loin chops - trimmed

1 10 3/4-ounce can Campbell's 98% Fat Free Cream of Mushroom Soup

1/4 cup low sodium chicken broth

1/4 cup Dijon mustard

1/2 teaspoon dried thyme

1 clove garlic - minced, or 1/4 tsp. garlic powder

1/4 teaspoon black pepper

6 medium potatoes -- thinly sliced

1 onion - sliced

In skillet, brown pork chops in 2 tablespoons oil, if desired. Drain fat.

In any size Crockpot Slow Cooker, mix soup, chicken broth, mustard, thyme, garlic, and pepper. Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture.

Cover and cook on LOW for 8 to 10 hours or on HIGH 4 to 5 hours.

Serves 6.

WW Points: 5

Chicken with Apples and Cider

Makes 4 Servings

-2 tablespoons vegetable oil
-1 Granny Smith apple, cored and sliced
-1 tablespoon packed dark brown sugar
-4 (4-ounce) skinless boneless chicken breasts
-1/4 teaspoon cinnamon
-1/4 teaspoon salt
-1/4 teaspoon freshly ground pepper
-1 medium onion, thinly sliced and separated into rings
-1/2 cup apple cider
-1/4 cup cider vinegar
-2 cups hot cooked wide noodles

1.  In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil.  Saute the apple until lightly browned, about 5 minutes.  Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3-5 minutes longer.  Transfer to a plate.

2.  On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper.  In the skillet, heat the remaining 1 tablespoon oil.  Saute the chicken until browned, 4-5 minutes on each side.  Transfer to another plate.

3.  In the skillet, cook the onion, covered, until tender, 6-8 minutes; stir in the cider and vinegar.  Reduce the heat and simmer 2 minutes.  Return the chicken to the skillet; simmer, spooning the sauce over chicken, until chicken is cooked through and liquid is reduced by half, 4-5 minutes.

4.  Return the apples to the skillet; cook until heated through, about 2 minutes.  Arrange the noodles on a platter; top with the chicken mixture, pouring any remaining juices over chicken.
 WW points: 8