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 -- .

Kaylin's Stuffed Cabbage Casserole, Serving Size 1/10th, Points+: 7 pts

Ingredients:

• 2 tsp olive oil, divided
• 1 lb. 95% lean ground beef
• 1 large onion, chopped fine
• 1 tbsp finely minced garlic
• 1/2 tsp. dried thyme
• 1 tsp sweet Hungarian Paprika
• salt and fresh ground black pepper to taste 
• 1 1/2 heads green cabbage, coarsely chopped
• 1 can (14.5 oz.) petite dice tomatoes with juice
• 1 can (15 oz.) tomato sauce
• 1/4 cup water
• 2 cups cooked brown rice 
• 2 cups low-fat mozzarella cheese (Sargento)

Directions:

1. Preheat oven to 350°F.
2. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10").
3. Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
4. In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
5. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.
6. Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
7. While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
8. Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks.
9. Season with salt and fresh-ground black pepper.
10. When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
11. Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.
12. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
13. Remove foil and sprinkle on cheese (if using.)
14. Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Twice-Baked Potatoes Plus+ 2 Per 1/2 Potato

Ingredients:

• 3 large baking potatoes
• 1/2 cup fat-free reduced-sodium chicken broth
• 1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
• 1/3 cup thin green onion slices
• 1/4 cup Light Sour Cream
• 1 teaspoon Dijon Mustard
• 1/4 teaspoon paprika

Directions:

1. Heat oven to 400 degrees F.
2. Pierce potatoes in several places with tip of sharp knife.
3. Bake 1 to 1-1/4 hours or until tender.
4. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
5. Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended.
6. Spoon into shells; top with remaining cheese and paprika.
7. Bake 20 minutes or until heated through.

Zucchini Casserole, 3 pts+ with 1/12th per serving

Ingredients:

• 4 cups grated zucchini
• 1 cup bisquick (using heart smart)
• 1 small onion, grated
• 3 egg whites, 1 whole egg
• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese
• 1 tsp salt
• 1 tsp parsley

Directions:

1. Preheat oven to 350°.
2. Mix everything together in a bowl.
3. Spray a pie dish or a casserole with Pam and pour mixture.
4. Bake approximately 45 minutes, until golden brown.
5. Put a toothpick in the center to test if it is done. If it comes out clean, it is ready.
6. Divide into 12 equal parts.