Super-Easy Cream of Broccoli Soup, 4 points per serving

Ingredients:

• 1 tsp unsalted butter
• 1 medium onion, chopped
• 20 oz frozen broccoli, chopped
• 3 cans Cream of Potato soup
• 4 cups fat-free milk
• 3/4 cup shredded cheddar
• 1 tbsp. Dijon mustard
• 1/8 tbsp. Cayenne Pepper
• 1 tsp Kosher salt

Directions:

1. Melt butter in saucepan over low heat
2. Add onion and increase heat. Cook until tender
3. Stir in broccoli and potato soup
4. Stir in milk until blended
5. Increase heat and bring to a boil
6. Reduce heat and simmer, covered, until broccoli is tender
7. Remove from heat
8. Add cheese, mustard, and cayenne, stirring until cheese melts.
9. Serve (1 1/4 cups/serving)

Breakfast Cheese Pie

Ingredients

• 1 can (8 oz) low-fat refrigerator rolls
• 3 tbsp. margarine
• 1/4 cup sugar
• 2 eggs
• 2 cups (1 lb) ricotta cheese
• 2 tsp grated orange peal
• 1/2 tsp vanilla

Topping:

• 1 cup flour
• 1/4 tsp cinnamon
• 1/4 cup sugar
• 1/2 cup margarine

Directions:

1. Heat oven to 350 degrees
2. Spread crescent rolls in bottom of pie plate with edges hanging over side.
3. Beat margarine, sugar, and eggs until blended.
4. Stir in ricotta cheese, orange peel, and vanilla.
5. Pour into dough lined pie plate.
6. Make topping by combining flour, sugar, cinnamon, and margarine.
7. Cut together until crumbly.
8. Sprinkle on top of ricotta cheese mixture.
9. Pull overlapping dough over mixture.
10. Bake for 40 minutes or until mixture is set.

Grilled Pork Chops with Avocado-Pineapple Salsa - 7 PP

Ingredients

 

•  1/4 cup(s) fresh lime juice    
•  1/4 cup(s) pineapple juice, *    
•  3 Tbsp cilantro, fresh, chopped    
•  1 tsp olive oil, extra virgin    
•  3/4 tsp ground cumin, divided (or less to taste)    
•  1/2 tsp table salt    
•  1 tsp minced garlic    
•    1 pound(s) uncooked pork chop(s), four 4-oz pieces    
•    1 1/2 cup(s) pineapple, diced    
•  1 item(s) (medium) avocado, diced    
•    2 Tbsp (chopped) uncooked red onion(s)    
•  2 spray(s) cooking spray    

Instructions

1. In a small bowl, combine lime juice, pineapple juice, cilantro, oil, 1/4 teaspoon cumin and salt
2. Remove 5 tablespoons juice mixture to a zip-top food storage bag (or a glass container with lid). Set bowl with remaining juice mixture aside.
3. Add garlic and remaining 1/2 teaspoon cumin to bag (or glass container).
4. Add pork chop to bag (or container);
5. seal bag and turn to coat with mixture (or toss in container and then cover).
6. Refrigerate at least 30 minutes or up to several hours.
7. Meanwhile, to make salsa, add pineapple, avocado and onion to bowl with remaining lime juice mixture; toss gently to coat.
8. Off heat, coat grill rack or stove-top grill pan with cooking spray; heat to medium-high heat.
9. Remove pork chop from marinade; discard marinade. Grill pork chop until cooked through, flipping once, about 5 to 7 minutes per side.
10. Transfer pork chop to plates and top with salsa; season with salt and serve with lime wedges, if desired. Yields 1 pork chop breast and about 1/2 cup salsa per serving.

 

Weight Watchers 0 Point Tortilla Soup

Ingredients:

• 1 cup onion, chopped
• 2 garlic cloves, chopped                                           
• 3 green onions, chopped                                           
• 2 (12 ounce) cans diced tomatoes                                           
• 4 cups low-fat chicken broth                                    
• 1/3 cup salsa                                           
• 1/2 red pepper, chopped                                    
• 1/2 green pepper, chopped                                            
• 3 -4 celery ribs, chopped                                           
• 1/3 cup fresh cilantro                                           
• 1/2 teaspoon cumin                                           
• 1/2 teaspoon chili powder                                           
• 1/2 teaspoon basil                                           
• 4 tablespoons fat free sour cream                                           
• 4 tablespoons flour, to thicken (I only use 1 because I don't like thick soup)

Directions:

1. Simmer onions, garlic & green onions in a pan until tender. Put all ingredients in a pot, simmer until all veggies are tender.
2. You can add chicken, divide the points by 9 servings. Taste great with a couple toasted taco shells on the side, but count your points -- .