Brown 1.5 lbs of beef with 1 cup chopped onion, 1 chopped bell pepper and 1/2 tsp of chili flakes (we used crushed red pepper). Drain. Add 4 tsp minced garlic, seasoned salt and pepper.

In a bowl mix this beef mixture with 2 cans cream of chicken soup, 3/4 cup heavy cream, 1/2 cup sour cream, 1/4 cup parm cheese and 1 tsp garlic powder.

Slice 2-3 large potatoes. I used the dicing blade on the food processor.

In a 9×13 baking dish, alternate half the potatoes, half the beef/soup mixture and a coating of cheddar cheese.  Repeat these layers.

cover with foil and bake for 1 hour at 350 degrees.  Remove foil and bake for another 20-30 minutes.

Spicy Roasted Chickpeas

February 8, 2012

Servings: 6

Serving Size: 1/3 cup
Calories: 141
Fat: 4 g
Carbs: 2 g
Fiber: 5 g
Protein: 6 g
Old Points: 2 pts
Points+: 3 pts
______________________________

Here are your ingredients:

1 Tbsp. olive oil
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. cayenne pepper
2 (15.5 oz.) cans chickpeas, rinsed, drained and patted dry

Preheat oven to 400 degrees F. Arrange racks in top and bottom thirds of oven. Stir together oil, chili powder, cumin, salt and cayenne in a large bowl. Add chickpeas and toss to coat. Divide chickpeas between two large rimmed baking sheets. Bake, shaking pans occasionally and rotating pans from top to bottom shelves after 20 minutes, until chickpeas are browned and crisp, about 35 to 40 minutes. Serve warm or at room temperature.

 

Thanks Eat Yourself Skinny

*These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1.  Preheat oven to 350 degrees.  Grease a 9×13 pan
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies.  Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Taken from Joyful Momma

Ingredients:

½ cup strawberry jam or preserves, I used my Strawberry-Pineapple Freezer Jam, use your favorite
¼ cup balsamic vinegar
1 teaspoon Sriracha Chili Sauce
1 ball pizza dough, your favorite or this recipe or a purchased ball of dough*
1 cup diced or shredded chicken breast, from rotisserie chicken or left over chicken of any kind
½ cup applewood smoked bacon, cut in 1 inch pieces, cooked and drained
½ cup thin sliced sweet onion
12 ounces shredded Italian blend cheese, I used Sargento, but whatever you like best is fine
¼ cup fresh cilantro, finely chopped
¼ cup fresh strawberries, diced small

Directions:
1. Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450 degrees.

2. Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4 to 5 minutes or until reduced to half of the original volume and mixture is thick and syrupy. Add strawberry preserves and Sriracha and mix well. Set aside to cool.

3. Pat or roll out pizza dough on a lightly floured surface to approximately a 14 inch circle. Shape does not have to be perfect, this is a rustic pizza. Place a piece of parchment paper, slightly larger than your dough on a pizza peel or an upside down sheet pan. (The parchment paper will make your transfer of the pizza to the oven infinitely easier!) Sprinkle parchment paper lightly with cornmeal. Fold dough in quarters and place on parchment paper, then unfold.

4. Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a 1 inch border all around the edge. Scatter chicken evenly over the sauce.

5. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter  bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.

6. Slide parchment paper with pizza on top onto stone or cookie sheet. Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown. Watch carefully, at this temperature it is easy to burn the pizza!

7. Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries. Serve and enjoy!

*You can purchase pizza dough from Whole FoodsTrader Jo’s and many other grocery stores. Often pizzerias will sell a ball of their own dough for a very reasonable price.

http://thecafesucrefarine.blogspot.com/2011/07/strawberry-balsamic-pizza-with-chicken.html

Frozen PB Pie

August 23, 2011

From Hungry Girl:

Serving Size: 1 slice (1/8th of recipe)

Calories: 159
Fat: 6.5g
Sodium: 235mg
Carbs: 18g
Fiber: 1g
Sugars: 8.5g
Protein: 7g

PointsPlus® value 4*

It’s hard for us to express in words how amazing this dessert is — any accurate depiction would need tap-dancing unicorns and a 20-minute fireworks show. You’re gonna have to make it and taste for yourself. Cue the unicorns…

Ingredients:
1/2 cup reduced-fat creamy peanut butter, room temperature
Half an 8-oz. tub fat-free cream cheese, room temperature
1/4 cup powdered sugar
1/2 cup light vanilla soymilk (or Unsweetened Vanilla Almond Breeze)
1 cup Cool Whip Free, thawed
2 sheets (8 crackers) low-fat honey graham crackers, crushed
Optional topping: Fat Free Reddi-wip

Directions:
Place peanut butter and cream cheese in a large bowl. Using an electric hand mixer set to medium speed, mix until smooth and uniform.

Add powdered sugar to the bowl. Set the mixer to low speed, and mix well. Add soymilk and continue to mix until smooth.

Gently fold in whipped topping, until uniform in color.

Carefully transfer the filling into a pie pan. Evenly top with crushed graham crackers. Cover and freeze until firm, at least 2 hours.

Cut into 8 slices and, if you like, top with Reddi-wip. Enjoy!

MAKES 8 SERVINGS

HG Tip: If frozen until solid, let pie sit at room temperature for 10 – 15 minutes before cutting and serving.

Roasted Strawberry Bruschetta
Total Prep Time: 20 minutes
Servings: variable

Ingredients:

2 cups sliced fresh strawberries
1/4 cup balsamic vinegar
1 loaf ciabatta bread
1-2 tablespoon extra virgin olive oil
1 cup soft goat cheese
1/2 cup chopped fresh basil
salt and white pepper

Procedure:
Preheat the oven to 350°F. Slice the strawberries into a bowl and gently mix with the balsamic vinegar. Spread strawberries out on a baking sheet and bake for five minutes. Remove and let cool. Cut the ciabatta into equal slices, coat with olive oil, and broil on each side until toasted and crisp. Spread goat cheese on hot bread, top equally with the roasted berries and juice. Head out to the herb garden and pick fresh basil; chop finely. Season with salt and pepper. Sprinkle with basil.

**Recipe courtesy of Reluctant Entertainer:  reluctantentertainer.com

Creamy Dreamy Fruit Fandango

 

PER SERVING (1 cup): 131 calories, 3g fat, 67mg sodium, 26g carbs, 3g fiber, 18.5g sugars, 1.5g protein —PointsPlus® value 3*

Is it a dessert? A snack? A side dish? YEP, it’s all of the above. And it’s gooooooooood! Chocolate chips and slivered almonds invade this sweet ‘n creamy fruit salad…

 

Ingredients:

1 cup Cool Whip Free, thawed

1 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant pudding mix

2 Granny Smith apples, cored and chopped

3 cups seedless red grapes, halved

2 cups chopped strawberries

1/4 cup thinly sliced dry-roasted almonds (like Almond Accents)

2 tbsp. mini semi-sweet chocolate chips

Directions:

Place Cool Whip in a large bowl, sprinkle with pudding mix, and stir until smooth and slightly thickened. Add fruit and toss to coat. Add almonds and chocolate chips, and gently stir. That’s it. (It’s really easy.) Eat up!

MAKES 8 SERVINGS

Healthified Orange Pork and Pineapple on the Grill
Prep Time:5 min
Start to Finish:20 min
makes:4 servings

4 boneless top loin pork chops, cut 3/4 inch thick (about 1 1/4 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 fresh pineapple, peeled and cored
3/4 cup Yoplait® plain fat-free yogurt
1/3 cup low-sugar orange marmalade
2 tablespoons coarsely chopped toasted pecans
1 tablespoon snipped fresh thyme

1. Sprinkle both sides of pork chops with salt and pepper. Cut pineapple crosswise into eight 1/2-inch-thick slices; set aside. Combine yogurt and 2 tablespoons of the marmalade; set aside.
2. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 4 minutes. Turn; add pineapple to grill. Brush chops and pineapple with remaining marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160°F and pineapple has light grill marks, turning pineapple once.
3. Arrange pineapple and chops on serving plates. Spoon yogurt mixture over chops and pineapple; sprinkle with nuts and thyme.
4. Cost-Saving Tip: Instead of using a peeled fresh pineapple from the produce section of the grocery store, use a 15.25-ounce can pineapple slices (juice pack)—it contains 8 slices, perfect for 4 servings.
Nutritional Information

1 pork chop, 2 pineapple slices, plus sauce, pecans, and thyme: Calories 320 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 95mg; Sodium 240mg; Total Carbohydrate 28g (Dietary Fiber 2g, Sugars 23g); Protein 35g Percent Daily Value*: Vitamin A 2%; Vitamin C 110%; Calcium 10%; Iron 8% Exchanges: 1 Fruit; 1 Other Carbohydrate; 0 Vegetable; 5 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Three-Cheese Chicken Cannelloni

PER SERVING (1 stuffed cutlet, 1/2 of recipe): 274 calories, 3.5g fat, 647mg sodium, 12g carbs, 2g fiber, 6g sugars, 43g protein — POINTS® value 5*

Pasta is passé (and starchy!). We like our cheesy filling rolled up in CHICKEN! And we know you will too.

Ingredients:
1/4 cup frozen chopped spinach
1/4 cup finely chopped mushrooms
1/3 cup fat-free ricotta cheese
2 tsp. reduced-fat Parmesan-style grated topping
1 tsp. chopped garlic, divided
Dash nutmeg
Dash each salt and black pepper, or more to taste
Two 5-oz. raw boneless skinless lean chicken breast cutlets
3/4 cup canned crushed tomatoes
1 tsp. dried minced onion
1/2 tsp. Italian seasoning
1 stick light string cheese

Directions:
Preheat oven to 350 degrees.

Place spinach and mushrooms in a microwave-safe bowl. Microwave for 1 minute, until softened. Blot thoroughly, removing excess liquid. Add ricotta cheese, Parm-style topping, 1/2 tsp. garlic, nutmeg, salt, and pepper. Mix well and set aside.

Place one chicken cutlet in a large sealable plastic bag and, removing as much air as possible, seal bag. Carefully pound chicken through the bag with a meat mallet or heavy can, until uniformly about 1/3-inch thick. Repeat with second cutlet.

Lay cutlets flat and spread evenly with veggie-cheese mixture. Starting with a longer side, roll up one cutlet (not too tightly or the filling will ooze!), and secure with toothpicks. Place in a baking pan sprayed with nonstick spray. Repeat with second cutlet. Cover pan with foil.

Bake in the oven for 20 minutes.

Meanwhile, in a small bowl, combine tomatoes, onion, Italian seasoning, and remaining 1/2 tsp. garlic. Mix well and set aside.

Break string cheese into thirds and place in a food processor or blender — blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.

Remove pan from the oven, and carefully remove foil. Spoon seasoned tomatoes equally over chicken, and sprinkle shredded/grated string cheese evenly over tomatoes. Return to the oven (uncovered) and bake for 15 minutes, or until chicken is cooked through and cheese on top has melted. Remove toothpicks and enjoy!

MAKES 2 SERVINGS

Banana-rama!

March 30, 2010

HUNGRY-Girl
Ingredients:
1/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 1/4 tsp. vanilla extract, divided
1/2 tsp. plus 1 dash cinnamon, divided
1 no-calorie sweetener packet (like Splenda), divided
1 tbsp. fat-free cream cheese, room temperature
2 tsp. reduced-fat peanut butter, room temperature
2 slices light white bread
1/2 small banana, sliced
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/4 cup sugar-free pancake syrup

Directions:
Combine egg substitute, 1 tsp. vanilla extract, 1/4 tsp. cinnamon, and half of the sweetener in a bowl, and mix well. Transfer to a small plate and set aside.

In a small bowl, combine cream cheese, peanut butter, 1/4 tsp. vanilla extract, 1/4 tsp. cinnamon, and the remaining half-packet of sweetener. Mix until smooth by stirring with the handle of a fork or spoon. (That’s the easiest way to mix this!)

Gently spread cream cheese/peanut butter mixture evenly onto one slice of bread. (If needed, use your fingers to help spread.) Top with banana and a dash of cinnamon, and then finish it off with the other slice of bread. Press down lightly to seal.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add butter and allow to coat the bottom of the skillet. Meanwhile, evenly coat both sides of your sandwich with egg substitute mixture. Coat the sides of the sandwich as well. (You won’t need to use all of the egg mixture.)

Place sandwich in the skillet and cook for 2 – 4 minutes on each side, until golden brown. Serve with syrup for dipping. Enjoy!

MAKES 1 SERVING

Serving Size: 1 stuffed “sandwich” with syrup (entire recipe)
Calories: 327
Fat: 8.5g
Sodium: 700mg
Carbs: 48.5g
Fiber: 7.25g
Sugars: 11g
Protein: 18g

POINTS® value 6*