Cheesy Broccoli Chicken

A great make it and leave it foil meal.

-4 thawed chicken breasts
-box of chicken flavored stuffing
-1 1/4 cups water
-4 cups broccoli
-1 cup shredded cheddar cheese (divided)
-4 slices of bacon, crumbled
-4 Tablespoons Ranch dressing (divided)

1. Spray 4 sheets of aluminum foil
2. Combine stuffing mix and water
3. Spoon 1/4th stuffing onto each foil
4. Top with a chicken breast
5. Top each with 1 cup of broccoli
6. Sprinkle 1/4 cup cheese on each foil
7. Drizzle with 1 Tbl. Ranch dressing each
8. Fold to seal, leaving room for heat circulation
9. Place on baking sheet
10. Cook on 400 degrees for 35-40 minutes

Bacon-Cheese Pull-Apart

This tastes much better than it looks :-)

This meal is about 300 calories for 1/8 of the dish.

-1 egg
-2 Tablespoons milk
-16.3 oz can Grands flaky layers
-2.1 oz bacon (cooked, cut into 1/2 inch pieces)
-3/4 cup shredded cheddar

1. Beat egg and milk until smooth.
2. Speedster dough into 8 biscuits, cut into quarters.
3. Gently stir dough into egg mix and coat evenly.
4. Fold in bacon and cheese.
5. Spoon into 12x8 glass dish (greased). Arrange biscuits in a single layer.

Cook at 350 degrees for 23-28 minutes.

Enjoy!

WHEAT CAKES

Well, I had to share my recipe that I did this morning because according to my 3 year old (at the time), it is "oh nummy.....dewishess mommy".......and that was plain....with absolutely nothing on it!  These are amazing and keep well!

Wheat Cakes (Pancakes or Waffles)

• 1 1/3 C. Whole Wheat Flour
• 3 t. Baking Powder
• 3 T. Sugar
• 3/4 t. Salt
• 3 Eggs
• 1 1/4 C. Milk
• 3 T. Unsalted Butter, Melted

Stir together dry ingredients.  Combine eggs and milk, then stir into dry ingredients along with melted butter, mixing only until blended.

For lighter cakes, eggs may be separated and stiffly beaten egg whites folded into batter just before baking.

Bake on lightly greased griddle until golden brown, then turn. 

Eat plain, as is........or put fresh fruit and a touch of powdered sugar or however you want!


Makes 12 - 4 in pancakes at 3 PP a piece
-or-
Makes 5 (use the 3/4 measuring cup) - Waffles (I have a commercial waffle maker) at 7 PP a piece.

BIG BREAKFAST COOKIES

So......it is Saturday night again and we have early morning church and with our 3 little ones, sometimes it is really rushed to get breakfast in.  Well, I found a solution that works for all of us!  They got good reviews from my taste testers, so I wanted to share.  They are SO quick and easy to make, filling, big, and best of all......they taste good!!  We call them.....

Big Breakfast Cookies
Makes 13 Cookies at 7 PP each.

• 1 1/3 C. Brown Sugar, packed
• 1 6oz Yo-plait Original 99% Fat Free Yogurt (I used Blueberry)
•  1 1/2 t. Vanilla
• 1/2 C. Water
• 2 T. Cornstarch
• 3/4 t. Baking Soda
• 1/2 t. Salt
• 1/2 t. Cinnamon, ground
• 1/4 t. Cloves, ground
• 3/4 C. Whole Wheat Flour
• 3 C. Rolled Oats
• 1 C. Raisins
• 1 C. Grape Nuts

Preheat your oven to 350 degrees.

Blend the brown sugar, yogurt, vanilla, and water.

Fold in the remaining ingredients.  Your dough should be thick.

Use your 1/3 cup measuring cup (you will need to use a spoon to put the cookie dough in the measuring cup) and put the dough on the cookie sheet and flatten a little or alot....either way works.

Bake the cookies until they are browned and set when you touch them.....about 15 minutes.

Cool them on the baking sheets for 15 minutes before you take them off.

Fresh TOMATO PIE

We were SO happy when this came out of the oven and tasted as good as it looked!!  You do want to eat it right away though......it will keep in the fridge, but we thought it tasted better fresh!  This is BY FAR a FAVORITE at our home!!!

Fresh Tomato Pie

• 2 C. Bisquick
• 2/3 C. Milk 
• 4 Tomatoes 
• Salt (to taste) 
• Pepper (to taste) 
• Chives 
• 1 C. Mayonnaise 
• 1 C. Shredded Cheddar Cheese

Combine biscuit mix with milk to form dough; pat into a greased pie plate.

Layer tomato slices; sprinkle on salt, pepper and chives.

Mix mayonnaise and cheese together in a separate mixing bowl; spread over the tomato slices.

Bake at 375 degrees for 40 minutes or until cheese crust is golden.

POPOVER PANCAKE

So.....my kiddos are just as much into baking as I am, so we decided to try this recipe.  So quick and easy and we thought it was yummy!

Popover Pancake 

5 PP per Serving (we cut it into 8 pieces) 

1/2 C. White Flour

1/2 C. Whole Wheat Flour

1 C. Skim Milk

2 Eggs

1/2 C. Light Butter

3 T. Lemon Juice

4 t. - 4 T. Powdered Sugar (depends on your taste preference and the PP value remains the same.)

In a mixing bowl, beat together flour, milk and eggs until slightly lumpy. 

Then melt the butter in a 9x13 pan and pour the batter over the top. 

Bake at 350 for about 40 minutes until puffy.

Sprinkle the powdered sugar and the lemon juice over the pancake and return to the oven for 4 minutes.

Enjoy as is or with fresh fruit on top!  You could even put a little syrup if you want or dip in yogurt.

~R~ EGG SANDWICH

~R~ Egg Sandwich:

• 2 Slices of Bread
• 1 Egg, fried in Spray
• 1 Wedge of French Onion Laughing Cow
• Mayonnaise (to taste)
• Homemade Pico De Gallo (to taste)

Just toast the bread and spread the mayo and LC cheese on it.  Cook your egg and put on your bread.  Top off with Pico and enjoy!

PEANUT BUTTER SPICE PIE

Peanut Butter Spice Pie!!
I did 12 servings and PP value depends on the ingredients you use.

• 2/3 C. Peanut Butter (smooth or chunky)
• 1/2 C. Cream Cheese
• 1 pkg. Instant Pumpkin Spice Pudding Mix (you can also just use Vanilla or Cheescake pudding if you just want a good Peanut Butter Pie)
• 1 C. Fat Free Milk
• 1/3 C. Brown Sugar
• 6 sheets (24 crackers) Graham Crackers
• 2 T. Light Butter
• 2 1/4 Servings (36 chips) Ghirardelli Double Chocolate Bittersweet Chips (bigger than normal chips) 

A take on a yummy Amish country treat!

Blend peanut butter and cream cheese in a large bowl.  Beat pudding mix into peanut butter mixture with an electric mixer on low speed, gradually adding milk.  Add brown sugar and mix well.

Take 6 sheets of graham crackers (24 crackers) and crumble and mash them up.  Then add 2 T. of light butter and mix together until you get a crumble texture.

Then spread into pie pan and pour peanut butter mixture over the top. 

Freeze until firm.  Then put the chocolate chips on top.  (I put them down the middle of each peace so I could see where to cut and make sure to have even slices.)

If pie has been frozen for more than 2 hours, thaw for 30 to 45 minutes before serving or if you like it really cold you can just eat.

TILAPIA & VEGGIES

This was a last minute.....throw it together quick, dinner and we really enjoyed it!

Tilapia & Veggies:

2 Servings at 4 PP each

• 6 oz. Tilapia
• 1/2 C. Sugar Snap Peas, cut
• 1 Large Mushroom, sliced
• 1 C. Bell Pepper, chopped
• 1 C. Sweet Red Pepper, chopped
• about 10 Baby Carrots
• 1 Onion, diced
• 2 t. Garlic Salt
• 2 t. Fresh Thyme, chopped
• 2 t. Fresh Basil, chopped
• 2 t. Fresh Rosemary, chopped
• Tomatoes
• Parsley and Cilantro, chopped

In a skillet, start steaming your tilapia with the garlic salt.  In another skillet put all your veggies in to cook them, but don't cook until mushy, just soft.  Add the thyme, basil, and rosemary into the veggies while cooking.  When finished, put the veggies on the plate with the fish on top.  Top with fresh tomatoes, parsley and cilantro.

TURKEY TACO'S

These were so yummy to our family.....my kiddos had seconds!

 Turkey Taco Filling
1/3 C. Serving Size at 3 PP each 

• 25 oz. Canned Turkey
• Onion, chopped
• 7 oz. Canned Green Chilies
• 2 t. Cumin
• 2 t. Garlic Salt
• 4 Wedges - Laughing Cow - Queso, Fresco, and Chipotle

Saute the Onions and Green Chilies with the Seasonings.  Then add the Turkey and the LC wedges.


Then fill your favorite Tortilla Shell.  We added cheese on ours along with homemade Pico de Gallo.  Made for a yummy dinner!

T.S. CUPCAKES

What does the T.S. stand for...........Tomato Soup.  I know....it sounds weird, but it tastes good!!

T.S. Cupcakes

• 1 pkg. of Carrot Cake or Spice Cake
• 1 10 3/4 oz can of Tomato Soup
• 2 Eggs
• 1/2 C. Water 

Mix all ingredients together and then bake according to the package.  Makes 24 cupcakes if you use an ice-cream scoop.



Cream Cheese Icing

• 3-6 oz Cream Cheese (depends on how runny you want it)
• 1/2 t. Vanilla
• 2 C. Powdered Sugar

Mix all ingredients together until well blended and then frost cupcakes when cool.

CHIPS & BEAN DIP

I made homemade Chips and Bean Dip that we thought was really yummy!

Bean Dip: 

1/3 C. Serving Size at 3 PP each.

• 1 Small Onion
• 7 oz. Canned Green Chilies
•  32 oz. Refried Beans
• 2 Wedges - Laughing Cow - Queso, Fresco, & Chipotle
• 1 C. Frozen Corn
• 1 1/2 C. Salsa
• 1 T. Mrs. Dash Southwest Chipotle Seasoning
• 1 T. Fresh Cilantro, cut
• 1 T. Fresh Parsley, cut
• 2 t. Garlic Salt

Just combine all ingredients except for the corn and heat through.  Add corn towards the end.  Also, save some cilantro and parsley for the top.  


Homemade Chips:
Points depend on what ingredients you use.

• 2 Corn Tortilla's
• 1-2 t. Olive Oil
• Sea Salt

Cut your tortilla's into 8 pieces each and cook in olive oil in pan until done.  Then put sea salt on before serving.

4 Point OMELET

 

So....what do you do when you have only 4 points left for dinner?  You ask on the boards what a good 4 point dinner would be and get ideas!  Well, my sweetheart thought that out of the ideas, the omelet sounded good, so guess what we ended up having.....a VERY yummy omelet!! (Thanks Courtney :)

I labeled it as my...

4 Point Omelet!

4 Egg Whites
Onions
Green Onions
Mushrooms
Sugar Snap Peas
Red Bell Pepper
2 pieces Turkey Bacon
1 Laughing Cow Tomato Basil Wedge
Tomatoes
Fresh Cilantro
Fresh Parsley
Cooking Spray

Cut up the veggies and saute them in a skillet along with the turkey bacon. Do not put the tomatoes in here. No seasonings are needed.

Then put 4 egg whites in another skillet to make your omelet.

When cooked, put the LC cheese on the egg, then the filling, then fold over.

Put on your plate and top with tomatoes and the fresh parsley and cilantro and enjoy!

(The only seasoning we put on our omelet was the fresh parsley and cilantro, absolutely nothing else!)

TURKEY MELT

Turkey Melt

 
2 pieces of bread
Jennie O Turkey lunchmeat slices (3 for serving)
1 slice of White American cheese
Mayonnaise (to taste)
Mustard (to taste)
Horseradish (to taste)
Onion, Mushroom, Tomato mixture

Saute diced onions, mushrooms, and tomatoes with Mrs. Dash or whatever seasoning's you like.

Then just put the mayo, mustard, and horseradish on the bread and layer your meat, cheese, and the yummy mixture.

We sprayed our bread before we put it in the skillet to cook it. We thought it was yummy!

CHOCOLATE CHICKPEA COOKIES

These cookies went like hot cakes at our house.....everyone loved them.  All our friends who tried them asked what nut we had put in them.  Once the cookie is cooled, it really does taste like there are nuts in the cookies.  Hope you enjoy them as much as we did!

 

Chocolate Chickpea Cookies

 Made 54 Cookies

3 PP each or 2 cookies for 5 PP

• 1 C. Brown Sugar, packed
• 3/4 C. Light Butter
• 2 Egg Whites
• 2 t. Vanilla Extract
• 15.5 oz. Chickpeas/Garbanzo Beans, drained and rinsed
• 11.5 oz bag of Milk Chocolate Chips
• 1 C. All Purpose Flour
• 1 C. Whole Wheat Flour
• 1/2 C. Old Fashioned Oats
• 1 t. Baking Soda
• 1/4 t. Salt

Preheat the oven to 350 degrees.  Make sure to spray the cookie sheets.

In a large mixing bowl, beat the butter and sugar with a wooden spoon until smooth.  Then beat in the egg whites, vanilla, and then the chickpeas and the chocolate chips.  Add the whole wheat flour, white flour, old fashioned oats, baking soda, and the salt.  Mix until you get a thicker dough.

Use the small Pampered Chef cookie scoop, or equivalent to put on the cookie sheets.  Then press and flatten a little with a fork.  Bake until the cookies are golden brown and just set.  About 13 minutes.....and do not overbake!

Transfer to a rack to cool and enjoy!

SALMON "STEAKS"

These Salmon "Steaks" are very moist, and the longer you let them set after they are cooked, the firmer they get.  We thought it turned out great!  And thought they were a little fancier than regular salmon patties we used to make, so we called them Salmon Steaks.  Anyway.....

Salmon "Steaks"
10 Servings, 4 PP each

35 oz. Canned Salmon
5 Wedges Laughing Cow Tomato Basil Cheese
3 T. Part-Skim Ricotta Cheese
2 Eggs
1/2 Slice of Sara Lee Delightful Bread
3 t. Garlic Salt
1 T. Mrs. Dash Tomato Basil
1T. Mrs. Dash Table Blend
Honey Mustard

1st, toast the bread, let sit for a minute, then crumble into a bowl.  Then add all the other ingredients except the Honey Mustard, into the bowl.  Mush everything together until mixed well.  Cook "steaks"/patties in a skillet until done.  Let set for a little bit or serve right away.  Drizzle the honey mustard over the top when served.    


We served them with our Tomato Avocado Flower and some Aztec Sweet Peppers....made for a yummy dinner!!

TOMATO BASIL CHICKEN

I came home late one night to a wonderful dinner my sweetheart had waiting for me!

Tomato Basil Chicken

1 1/2 t. Olive Oil

1 t. Garlic Salt

1-2 Tomatoes, diced

2 C. Fresh Mushrooms

4 Wedges of Laughing Cow Tomato Basil

4 Pieces of Tyson Boneless Skinless Chicken Breasts

1 t. Italian Seasoning

2 Small Onions, chopped

Mrs. Dash Table Blend (to taste)

Mrs. Dash Garlic & Herb (to taste)

First, saute the Onions, Mushrooms in the Olive Oil, Garlic Salt and Mrs. Dash's Seasonings.  Then set aside in a separate bowl and mix with fresh diced tomatoes and let stand.  Next, cook the chicken in a pan with the Italian Seasoning.  Put a little water in the bottom of the skillet and cover with a lid.  Turn over as necessary.  When the chicken is fully cooked, add the Tomatoes, Onions and Mushrooms mixture and pour over your chicken.  Cover with a lid and let steam for a couple minutes with your burner off.  When ready to serve, put 1 wedge of the Tomato Basil LC over the top of your chicken.....enjoy!    

 

 

4 Servings at 5 P+ per serving.

 

RICOTTA DROP COOKIES

Ricotta Drop Cookies

1 C. Light Butter, softened
2 C. Granulated Sugar
1 (15 ounce) container of  Part-Skim Ricotta Cheese
3 t. Vanilla Extract
1 t. Salt
1 t. Baking Soda
4 C. All-Purpose Flour

Preheat your oven to 350 F. Mix all the ingredients well until the dough is very sticky and kinda forms a ball. Drop by teaspoonful's (I used a small pampered chef cookie scoop) on an un-greased cookie sheet. Bake for 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely.

You could do several things, eat them the way they are, dip them in a little aerosol whipped cream, add cinnamon or spices, or (add points accordingly) add a bag of some sort of chips (we used Andes peppermint baking chips) or ice them.....whatever you want, they are really versatile!  An orange marmalade glaze is yummy over them too!!

Made as is, they are:
1 cookie for 2 P+
2 cookies for 3 P+
3 cookies for 5 P+

Made with a bag of chips they are:
1 cookie for 2 P+
2 cookies for 4 P+
3 cookies for 6 P+


These are so quick and easy to throw in real quick and they are soft, almost cake-like.  And we think they are good points value wise.  Anyway, just wanted to share....my kiddos thought they were a great creation!  I am sure some of you have probably made them, but our family had never heard of anything like it.

MEXICAN SOUP

So last night.....after a day of my little sweethearts driving me absolutely INSANE...

I stood there in the kitchen trying to think of what to make for dinner!  Well, I opened my pantry and this is what I came up with:

Mexican Soup (That's what we called it)

• 15.25 oz Can of Black Beans
• 15 oz Can of Great Northern Beans
• (2) 15.5 oz Can of Pinto Beans
• 7 oz Can of Diced Green Chilies
• 28 oz Can of Diced Tomatoes
• 29 oz Can of Corn
• 1 t. Taco Seasoning
• 1 t. Mrs. Dash Southwest Chipotle
• 1 T. Garlic Salt

Just simply put all of the above ingredients in a pan and heat.  Then enjoy!

We did frozen corn instead of canned corn, we like the flavor better.  We just filled up the diced tomatoes can with corn.  You can put Sour Cream and Cheese on top, just add points accordingly.

Anyway, just wanted to share....we loved it and thought you might too  :)

VEGGIE FAJITA'S

Well....I was in the mood for lots of veggies and my sweetheart said.....I have just the thing!  He hit it right on the spot for me!  The flavoring was perfect, in my opinion!

Veggie Fajita's 

1 1/4 Bell Peppers (we used all the different colors)

3 C. Broccoli

3 C. Sugar Snap Peas

1 Large Carrot, shredded

2-3 Tomatoes
1 Purple Onion
1 C. Fresh Mushrooms

1 1/2 T. Garlic Salt

2 T. Mrs. Dash Fiesta Lime 

2 T. Olive Oil

All you do is cut up the peppers, broccoli, carrots, and tomatoes.  Then put your olive oil in the pan and saute all of the above ingredients, we added the tomatoes and broccoli towards the end.  

You can serve it on a whole wheat tortilla shell or on corn tortilla's.  We topped it off with a little bit of sour cream and cheese. 

Hope you enjoy....I really thought the Fiesta Lime flavoring was perfect on the veggies......really brought out all the flavors!

BARLEY WATER

I just wanted to share with you all something that we do in case you have never heard of it.

We make BARLEY WATER! 

All you do is take about a 1/3 cup to 1/2 cup (depending on your preference of flavor) of barley and toast it on top of the stove until it is a toasted brown color.  Use a Cast Iron Skillet if you have one (I do), or a Stainless Steel Skillet.  Not aluminum though!  

Then after it is cooked, put it in about 1/2 gallon of cold water on the stove.  Bring it to a boil and then turn down to where it just simmers for bout 2 or 3 hours or so.  The longer it simmers the stronger it will be.

After it is done, strain off the water and enjoy it!  We drink it just as it is, but you may add anything to it for flavor (we do sometimes put some honey or cream in it for our little ones or for a special treat for us).

As for the Barley, you can eat the left over barley as a warm or cold cereal.  You can bake it.  You can put it in soup.  You can add sour cream and some onion powder and salt and sprinkle some cheese on top for a casserole, or you can toss it to the birds! :)

Anyway, I just wanted to share our Barley Water with you all because you get so many good things from it!  Hope you like it.  We also double ours for our family or more depending on the day.  

 
We do not count it and still lose just fine, but if you feel you must, it is only 2 p+ for the whole thing.

TASTY FISH DINNER!

We had the best low point dinner I think I have ever had!  We actually have this dinner quite often at our house! 

Our Tasty Fish

• 1 Fillet of Fish (we had Tilapia tonight)
• 1/3 C. Tomatoes
• 1 T. Part Skim Ricotta Cheese
• Season with Garlic Salt and Mrs. Dash
• Olive Oil Spray

Our Everything Salad (I don't even want to use dressing on it, which is amazing to me!)

• 1 Bell Pepper, diced
• 1 Large Carrot, shredded
• 1 C. Mushrooms
• 5 Radishes, sliced
• 1/2 C. Green Onions, chopped
• 1/2 C. Cranberries, finely chopped
• 1 C. Grape Tomatoes
• 1 Zucchini
• 1 Cucumber
• 1 C. Broccoli, chopped
• 1 C. Sugar Snap Peas
• 1 Head of Romaine Lettuce
• 1 Apple, diced
• 3 Clementines
• Mrs. Dash Original
• Mrs. Dash Tomato & Basil
• I also add 1 hard boiled Egg to my bowl!

Our Tasty Fish - PointsPlus......3
I also add 1 tsp of Extra Virgin Olive Oil to each Fillet at the table.......1 P+ Points Our Everything Salad  -  PointsPlus......2  (for the egg)

HOMINY CHICKEN "ENCHILADA'S"

Hominy Chicken "Enchilada's"

• 36 oz. Can of White Hominy
• 13 oz. Can of Chicken Breast, shredded into fine pieces
• 26 oz. Can of Cream of Mushroom Soup
• 4 oz. Can of Diced Green Chilies
• 1 Cup of Shredded Cheddar Cheese
• Mrs. Dash Table Blend
• Mrs. Dash Garlic & Herb Blend
• Mrs. Dash Onion & Herb Blend
• Fresh Tomato, diced

All you do is mix the Hominy, Chicken, CofM Soup, Green Chilies, and Mrs. Dash (I used quite a bit)  in a big pot.  Simmer for 30-45 minutes.  Then add the Cheese and stir in until melted.  Let cool for about 5-10 minutes to firm up a little.  Then put some diced Tomato's on top (and we drizzled the "juice" from the tomato on it too and it was yummy)  To us, this tasted just like enchilada's that we have had so many times before, just without some other ingredients that are normally in it. 

I am sure you could also make different "sizes" of pots or pans, but we have a decent size family so we like leftovers if possible.  Also, you could also bake it with the Cheese on top instead of mixed in, but either way works!

We also had Alexia's Chipotle Sweet Potato Fries and a plate of Veggies that we all shared. 

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