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JRRCLR
JRRCLR Posts: 353
in Social Groups
Hey Ladies!
Let's help each other out and post some of our favorite recipes! Here's one I learned from the boards and it's become one of our favorites! :)

Slow Cooker Mexican Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.


When we make it we use the Great Value Tex Mex Canned Tomatoes instead of salsa and put dry instant rice inside the crock about 30 minutes before we eat (about 2 1/2 cups). We don't bother with the sour cream. We divide the whole pot in half after giving my son a 1/2 cup portion (he's a light eater! :) and supper tonight was 682 calories including 3.8oz. of chicken and it makes a LOT!!

Ok...your turn! :)

Replies

  • Queen_JessieA
    Queen_JessieA Posts: 1,059 Member
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    That sounds great!! I think I will make that one night this week :):)

    Ok, just discovered a great snack!! I am not a pepperoni fan, but I did give this a try. Was trying to find something to help satisfy my hubby's snacky tooth since he is doing South Beach with me. It is REALLY good!!

    Pepperoni chips

    Turkey pepperoni
    1 wedge of Laughing Cow cheese

    Nuke pepperoni until crispy (lay flat on plate, about 45 secs to 1 min, depending on how crispy you want it)
    Dip in cheese....

    Yumms!
  • jennysmission
    jennysmission Posts: 399 Member
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    both sounds great!!

    def will be trying the crockpot chicken, wed nights I'm going to have class so its going to be my crock pot day!! hmmm now what can I do?

    Doritos Casserole 6 points Servings | 8
    1 lb 90% lean ground beef
    1/2 lb of Velveeta light shredded (label says 2%)
    2 tbsp of chili powder or taco seasoning
    1 can of 98% fat free cream of chicken soup
    1 can Rotel tomatoes
    6 ounces of baked Doritos - Nacho cheese or Cool Ranch

    Brown ground beef then add taco seasoning or chili powder, cream of chicken soup, and Rotel tomatoes. Crush Doritos and pour half into a 9x13 casserole dish sprayed with Pam, then add a layer of the meat mixture, then half the cheese, another layer of chips, then meat mixture and finish off with cheese. Bake at 350-degrees for 30 minutes.
    Serve over shredded lettuce.

    My kids love this one!!! sorry dont know the calories I started making it when I was on WW
  • JRRCLR
    JRRCLR Posts: 353
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    Jessie and Jenny (Can I just say it's hard for me to type that without typing an "i" :) those sound yummy! Pepperoni and Mexican food...mmmm :)

    Found this one on the boards too:

    Devil's Food Pumpkin Cake

    1 box Devil's Food Cake Mix,
    1 can 100% Pure Pumpkin (15 oz Can)
    Coffee - Brewed from grounds, 1 cup (8 fl oz)

    Mix all together and bake according to cake mix directions. Just a yummy moist chocolate cake. We topped it with some whipped cream and it didn't add much.

    1/16 of plain cake: 129 calories and 2 grams of fat! :)
  • jennysmission
    jennysmission Posts: 399 Member
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    The very best sloppy joes ever!


    Diet Coke Sloppy Joes
    POINTS values per serving | 3 Servings | 6

    1 pound extra lean ground beef
    1 medium onion
    1 1/2 Tbsp all-purpose flour
    1 cup Diet Coke
    2/3 cup ketchup
    2 Tbsp vinegar
    1 Tbsp Worcestershire sauce
    2 tsp dry mustard

    Brown beef and onion in a large skillet. Drain well. Stir in remaining ingredients. Mix well. Cover and simmer for 30 minutes.
    http://www.sponsormyweightloss.com
  • jennysmission
    jennysmission Posts: 399 Member
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    Again soooo good!

    Honey Mustard Pretzel Chicken
    POINTS® Value: 4 Servings: 4

    Ingredients
    2 oz Rold Gold Tiny Pretzel Twists (2 servings)
    3 tbls honey mustard
    1 pound uncooked boneless, skinless chicken breast, 4 - 4 oz breasts
    2 tsp black pepper, to taste

    Instructions
    Preheat oven to 400 degrees.
    Lightly spray baking pan with non-stick spray.
    Coarsely crush pretzels in food processor or blender.
    Place in wide shallow bowl.
    Measure honey mustard into bowl.
    Brush each chicken breast evenly with honey mustard. Sprinkle with
    pepper then coat in pretzel crumbs.
    Place in baking dish and spray tops lightly with non-stick cooking spray.
    Bake, uncovered for 25-30 minutes or until chicken is no longer pink inside.

    http://www.sponsormyweightloss.com
    tracie@sponsormyweightloss.com
  • jennysmission
    jennysmission Posts: 399 Member
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    Ranch Chicken Salad
    POINTS® Value: 2 Servings: 4
    I
    ngredients
    13-ounce can canned 98% fat free chicken breast
    2 tsp Hidden Valley Ranch Dry Mix
    1/3 cup Kraft Fat-Free Mayonnaise Dressing
    salt & pepper to taste

    Instructions
    Drain canned chicken breast. Place in large bowl and shred with two forks.
    In a separate bowl, mix mayonnaise, powdered dressing and salt & pepper. Mix until combined. Add to chicken. Makes 4 ½-cup servings
    Mix and serve on crackers or toasted English muffin.*


    * POINTS® do not include crackers or muffin.
    Variations:
    Replace ranch dressing with same amount of taco seasoning.
    You can also add onions or celery.
    http://www.sponsormyweightloss.com
    tracie@sponsormyweightloss.com
  • jennysmission
    jennysmission Posts: 399 Member
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    Baked Chimichangas
    POINTS® Value: 4 Servings: 8

    Ingredients
    8 oz cooked lean ground turkey
    1 cup chopped onions
    1/2 tsp minced garlic
    1 cup Pace Chunky salsa
    1 tsp Durkee Chili Seasoning Dry Mix
    8 Chi-Chi's Flour tortillas, 6-inch, (2 pts each)
    1/4 cup reduced-fat sour cream

    Instructions
    Heat oven to 475 degrees F. Spray a 9 x 13-inch baking dish with olive oil-flavored cooking spray.
    In a large skillet sprayed with olive oil-flavored cooking spray, brown meat and onion. Stir in garlic, 1/2 cup salsa, and chili seasoning. Lower heat and simmer for 5 minutes. Spoon 1/4 cup meat mixture into center of each tortilla.
    Lightly spray tops with butter-flavored cooking spray. Bake for 12 to 14 minutes or until golden brown. For each serving, place a chimichanga on a serving plate, spoon 2 tablespoons salsa and 1 tablespoon sour cream over top. Suggestion: Serve with a side of fat free refried beans tops with low-fat or fat free shredded cheese.
  • jennysmission
    jennysmission Posts: 399 Member
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    This is a big hit for bbq and parties!

    Caramel Apple Salad
    POINTS® Value: 2 Servings: 10 (½ cup each)

    Ingredients
    4 small apple(s), cored & diced
    20 oz can crushed pineapple in juice
    2 small boxes SF/FF butterscotch Jell-O pudding
    8 oz Cool Whip Fat Free Whipped Topping

    Instructions
    Core, slice and dice apples (leave peel on). Add un-drained pineapple, apples & pudding into a large mixing bowl. Mix well - making sure all dry pudding mix is gone. Add whipped topping and mix well.
    Makes Ten (10) 1/2-cup servings. (I measured it out)
    Note: There was a rumor that this was 1 point per ½ cup, but I ran it through Recipe Builder on E-Tools and it comes up as 2. I tried it with 1 box of pudding and 2 boxes. I tried it with ½ a tub of Cool Whip & an entire tub of Cool Whip. Still 2 pts. Sorry to burst any bubbles.
    www.SponsorMyWeightLoss.com
    tracie@sponsormyweightloss.com
  • Queen_JessieA
    Queen_JessieA Posts: 1,059 Member
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    Just made a YUMMY South Beach friendly breakfast scramble!!

    1 whole egg + 1 egg white, beat
    1/8 cup chopped baby spinach
    1 baby bella musrhoom, sliced/chopped
    1/8 cup onion, chopped finely
    .5 to 1 oz cheese
    1 tsp olive oil

    Saute onion, mushroom and spinach until onion is transluscent.

    Add beat egg to mix and cheese as well.

    Scramble.

    SO good!!

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