I prepared this for dinner tonight. It was pretty good...will make again.
Chili Dog Casserole
4 FF Hot Dog Buns (1 point each)
8 FF Hotdogs (1 point each)
1/4 cup diced onion
2 tbsp prepared mustard
1 (15 oz) can Hormel 99% FF Turkey Chili w/beans
1 cup FF shredded cheddar cheese
Preheat oven to 350 degrees. Break buns and place in the bottom of a 9x13 dish. Slice hot dogs into bite size pieces and place evenly on top of buns.
Mix onion, mustard and chili; pour evenly on top of the hotdogs. Sprinkle cheese evenly on top. Bake for 30 minutes.
Serves 4 @ 5 WW points per serving
Per serving: 292 calories; 3 g fat (9.3% calories from fat); 35 g protein; 35g carbohydrate; 8 g dietary fiber; 48 mg choleterol; 2070 mg. sodium. Exchanges: 0 lean meat; 0 vegetable; 0 fat; 0 other carbohydrates.
Here's another that I tried and really liked!
White Bean Chicken Chili
2 cans Bush’s Great Northern Beans – drained (I didn’t drain mine)
3 cups chicken broth
1 medium onion – chopped
¾ lb chicken breasts, no skin, no bone, either cut into small pieces or shredded (I added cooked shredded chicken by boiling it first)
4 oz green chilies – diced
1 clove garlic, minced
1 tsp cumin powder
1/8 tsp red pepper flakes
½ tsp salt
Spray fry pan with cooking spray. Sautee onion and garlic until tender. Add cumin, red pepper flakes and salt.
In large pot put onion/spice mixture, chicken broth, chicken, beans, and green chilies. Stir until well combined. Bring to a boil reduce heat and simmer for 1 hour or until flavors are well blended. Add water if needed.
Yield: “1 cup” (5 servings) at 2 points per cup
Per serving: 121 calories; 3 g fat, 1 g dietary fiber
Here's some more recipes that I tried over the weekend...
These are great! Almost as good as Coll’s banana choc chip bread!
Banana Chocolate Chip Cupcakes (1 point per muffin)
1 box Angel Food Cake Mix
1-1/3 Cups Mashed Bananas (approx. 3 bananas)
1 Cup Water
½ Cup Mini Chocolate Chips
Preheat oven to 350 degrees. Spray a regular size muffin tin with non-stick cooking spray and set aside. In a medium bowl, combine the banana and water with a hand mixer. Blend in the angel food cake mix. Stir in the chocolate chips. Place ¼ cup of batter into each well of the muffin tin. Bake for 12-14 minutes or until lightly browned.
Serves: 36
Per serving: 62 calories; 1g fat (11.0% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; Omg Cholesterol; 87mg Sodium. Exchanges: 0 Fat; 1 Other Carbohydrates. WWP: 1
Meatloaf Stove Top Muffins
Yield: 12
2 Points Each
1 lb lean ground beef
1 (6 oz) box of Stove Top Stuffing Mix (I used lower sodium chicken)
1 cup water
2 egg whites (I used ¼ cup egg beaters)
Mix together and divide into 12 muffin cups that have been sprayed with PAM spray. Bake at 305 degrees for 35 minutes
Just thought I'd share a couple of things that I prepared this weekend...BOTH came out excellent!
Lemon Blueberry Dump Cake
1 box lemon cake mix
1 pint blueberries
1 (12 oz) can diet 7-up
In a 13x9” pan spray with Pam spray. Sprinkle the blueberries in the pan. Sprinkle over the top with Lemon cake mix. Break up any large lumps. Pour over that the can of diet 7-up.
Bake in a 350 degree oven for 40-45 minutes until top is golden brown.
NOTE: Basically the points will depend on what the box of cake mix says. Mine was 12 servings at 4 points per serving.
Cheesy Chicken Pot Biscuits
Serving 5 at 2 points each
1 (7.5 oz) can of refrigerated home-style or buttermilk biscuits
1 cup (5 oz) shredded chicken
1 (10-1/2 oz) can cream of chicken soup
2/3 cup (2-1/2 oz) shredded kraft reduced-fat cheddar cheese
1 tsp dried parsley flakes (if you don’t have, use oregano & basil seasoning)
¼ tsp black pepper
Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan. Pressing dough up sides to edge of cup. In a medium bowl, combine chicken, soup, cheese, parsley flakes, and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on wire rack and let set for 2-3 minutes. Serve at once.
Per serving: 230 calories, 6 gm fat, 2 gm fiber.
NOTE: The only biscuits that I could find was Pillsbury Golden Homestyle Buttermilk (12 oz) can. So I counted each serving (2 biscuits) as 6 points…3 points per filled biscuit. Next time I’ll get the correct biscuits!
Also, I boil my chicken in a pot and after it’s fully cooked, I shred the meat with two forks.
I ate 2 biscuits with a side of veggies and it was plenty for a total of 6 points.
Chili Dog Casserole
4 FF Hot Dog Buns (1 point each)
8 FF Hotdogs (1 point each)
1/4 cup diced onion
2 tbsp prepared mustard
1 (15 oz) can Hormel 99% FF Turkey Chili w/beans
1 cup FF shredded cheddar cheese
Preheat oven to 350 degrees. Break buns and place in the bottom of a 9x13 dish. Slice hot dogs into bite size pieces and place evenly on top of buns.
Mix onion, mustard and chili; pour evenly on top of the hotdogs. Sprinkle cheese evenly on top. Bake for 30 minutes.
Serves 4 @ 5 WW points per serving
Per serving: 292 calories; 3 g fat (9.3% calories from fat); 35 g protein; 35g carbohydrate; 8 g dietary fiber; 48 mg choleterol; 2070 mg. sodium. Exchanges: 0 lean meat; 0 vegetable; 0 fat; 0 other carbohydrates.
Here's another that I tried and really liked!
White Bean Chicken Chili
2 cans Bush’s Great Northern Beans – drained (I didn’t drain mine)
3 cups chicken broth
1 medium onion – chopped
¾ lb chicken breasts, no skin, no bone, either cut into small pieces or shredded (I added cooked shredded chicken by boiling it first)
4 oz green chilies – diced
1 clove garlic, minced
1 tsp cumin powder
1/8 tsp red pepper flakes
½ tsp salt
Spray fry pan with cooking spray. Sautee onion and garlic until tender. Add cumin, red pepper flakes and salt.
In large pot put onion/spice mixture, chicken broth, chicken, beans, and green chilies. Stir until well combined. Bring to a boil reduce heat and simmer for 1 hour or until flavors are well blended. Add water if needed.
Yield: “1 cup” (5 servings) at 2 points per cup
Per serving: 121 calories; 3 g fat, 1 g dietary fiber
Here's some more recipes that I tried over the weekend...
These are great! Almost as good as Coll’s banana choc chip bread!
Banana Chocolate Chip Cupcakes (1 point per muffin)
1 box Angel Food Cake Mix
1-1/3 Cups Mashed Bananas (approx. 3 bananas)
1 Cup Water
½ Cup Mini Chocolate Chips
Preheat oven to 350 degrees. Spray a regular size muffin tin with non-stick cooking spray and set aside. In a medium bowl, combine the banana and water with a hand mixer. Blend in the angel food cake mix. Stir in the chocolate chips. Place ¼ cup of batter into each well of the muffin tin. Bake for 12-14 minutes or until lightly browned.
Serves: 36
Per serving: 62 calories; 1g fat (11.0% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; Omg Cholesterol; 87mg Sodium. Exchanges: 0 Fat; 1 Other Carbohydrates. WWP: 1
Meatloaf Stove Top Muffins
Yield: 12
2 Points Each
1 lb lean ground beef
1 (6 oz) box of Stove Top Stuffing Mix (I used lower sodium chicken)
1 cup water
2 egg whites (I used ¼ cup egg beaters)
Mix together and divide into 12 muffin cups that have been sprayed with PAM spray. Bake at 305 degrees for 35 minutes
Just thought I'd share a couple of things that I prepared this weekend...BOTH came out excellent!
Lemon Blueberry Dump Cake
1 box lemon cake mix
1 pint blueberries
1 (12 oz) can diet 7-up
In a 13x9” pan spray with Pam spray. Sprinkle the blueberries in the pan. Sprinkle over the top with Lemon cake mix. Break up any large lumps. Pour over that the can of diet 7-up.
Bake in a 350 degree oven for 40-45 minutes until top is golden brown.
NOTE: Basically the points will depend on what the box of cake mix says. Mine was 12 servings at 4 points per serving.
Cheesy Chicken Pot Biscuits
Serving 5 at 2 points each
1 (7.5 oz) can of refrigerated home-style or buttermilk biscuits
1 cup (5 oz) shredded chicken
1 (10-1/2 oz) can cream of chicken soup
2/3 cup (2-1/2 oz) shredded kraft reduced-fat cheddar cheese
1 tsp dried parsley flakes (if you don’t have, use oregano & basil seasoning)
¼ tsp black pepper
Preheat oven to 400 degrees. Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan. Pressing dough up sides to edge of cup. In a medium bowl, combine chicken, soup, cheese, parsley flakes, and black pepper. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place muffin pan on wire rack and let set for 2-3 minutes. Serve at once.
Per serving: 230 calories, 6 gm fat, 2 gm fiber.
NOTE: The only biscuits that I could find was Pillsbury Golden Homestyle Buttermilk (12 oz) can. So I counted each serving (2 biscuits) as 6 points…3 points per filled biscuit. Next time I’ll get the correct biscuits!
Also, I boil my chicken in a pot and after it’s fully cooked, I shred the meat with two forks.
I ate 2 biscuits with a side of veggies and it was plenty for a total of 6 points.
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