Thursday, July 29, 2010
Wednesday, July 28, 2010
Tuesday, July 27, 2010
chicken, cooked and shredded (I used 2 chicken breast)
about 1 cup cheddar cheese
1 cup rice (I used brown rice)
2 cans chicken broth
1 can cream of chicken soup
I sauteed 2 small chicken breasts and shredded them for this dish. You can also substitute canned chicken if you’re very short on time.
Place the chicken in a casserole dish and sprinkle the rice over it. Stir the broth, soup and pepper together and pour over the top. Bake uncovered at 350 degrees for an hour. (I had to bake mine for 1 hour 30 minutes. I'm guessing b/c I used brown rice vs. white rice).
I served it with Broccoli, which was a really great compliment to the dish.
Thanks again Eatathomecooks.com for a another quick and delicious meal!!
Thursday, July 22, 2010
Tuesday, July 20, 2010
- cooked chicken (I used 2 chicken breast)
- tomato sauce (I used 1- 15 oz. can and 1-8oz. can)
- cheddar cheese, shredded (I used 2 cups of regular, but you could use lowfat)
- green chilies, diced (I used a whole can)
- salt and pepper mexican oregano (this is optional b/c it's hard to find)
- garlic powder
- tortillas (I used LaTortilla Factory Whole wheat (1 pt each)
- 1/2 a green pepper, 1/2 a red pepper (diced and sautéed)
- 1 onion diced and sauteed
Shred up the cooked chicken and mix it with 1 cup of cheese, onion, peppers and green chilies.
Mix a can of tomato sauce with salt, pepper, oregano and garlic powder to taste. Spray a casserole dish with cooking spray. Spread a layer of the sauce in the dish.
Put some chicken mixture in a tortilla and roll it up, placing it in the pan. Repeat until you’ve used up the chicken mixture. Pour sauce over all the enchiladas. Add extra cheese on top. Bake them at 350 degrees for about an hour or until they’re hot and bubbly.
I also chopped up some lettuce and tomato to throw on top. And added 1 tbsp of Fat free sour cream.
Monday, July 19, 2010
Friday, July 16, 2010
Thursday, July 15, 2010
Rustic Italian Sausage Pasta with Roasted Red Peppers and Two Cheese Sauce (ww 16 pts.)
by TIFFANY on MARCH 24, 2009
I invented this recipe last night when I wanted something a little different, but also quick. It was a hit, as most pasta dishes are at our house.
linguine or other type pasta (penne would be good)
half & half -about 2 cups (I used 1 cup milk and 1 cup half &half)
parmesan cheese (about 1 cup)
mozzerella cheese (about 1 cup)
small onion, diced
3-4 cloves garlic, minced
butter for making the sauce (1 Tbs)
roasted red peppers (I used fresh and sauteed them instead of a jarred)
Italian sausage, browned (I used Jimmy Dean, Sage and it was good)
Cook the pasta according to the directions. Brown the sausage and drain the fat. In a saucepan, cook the onion and garlic in the butter until soft. Whisk in the half & half. Then stir in the cheeses and let them melt into the sauce over low heat. I didn’t really measure any of the sauce ingredients, but went by what I thought looked good. I also added salt and pepper.
When the pasta is cooked, drain it and put it back in the cooking pot. Add in the sausage, sauce and roasted red peppers. Serve it with a salad
The recipe made enough for 4 servings. So now you know the OUCH... The points spent on dinner..... but it was good. So if your one of those great people who don't have to worry about calories or WW pts.... try it.
Tuesday, July 13, 2010
Monday, July 12, 2010
Friday, July 9, 2010
Thursday, July 8, 2010
Photo via Aynsley
So here is what I did for ours:
Breakfast Quesadillas: (makes 2 quesadilla)
WW Pts: 11 pts.
3 oz Jimmy Dean Sausage (any kind, I used the hot, b/c we like heat around this house)
4 LaTortilla Factory Whole wheat tortilla
1/2 cup egg beaters
1/4 cup cheese for each quesadilla
I made scrambled eggs like we usually do. Then just threw it on a tortilla, with the cheese, then cooked the tortillas on my quesadilla maker. If you don't have a quesadilla maker, then just heat a pan with a tsp oil. Put one tortilla in. Add all the insides, top with cheese, then other tortilla. Let cook until you can see cheese melt, then take a spatula and quickly turn it over. Just make sure that the cheese has started to melt. If need be, you can weight the quesadilla down with a plate or pan lid.
Cut and serve. We added Salsa and some fruit. So I could get my extra veggie in!!
The Quesadilla was good, but next time I would probably eliminate the sausage and just use canadian bacon (4 less points). But it was at least filing so that is a plus.
Wednesday, July 7, 2010
Now onto dinner. Let me just say, these may seem simple, and they are, but they are so good. We haven't had them in a while, so I was secretly happy when my husband wanted to add them to our weekly menu!! I wish I could remember where I found this recipe so I could give due credit, but it's been a few years since I first found this recipe. So to whoever posted this recipe on the internet. Thank you. You have served our family well.