Recipes

[rabernet]

Taco Soup

Servings: 15
Yield: 1 cup
Preparation Time: 15 minutes
Start to finish: 1 hour 15 minutes

Notes: Serving size is 1 cup and 2 points per cup

Categories: Soup

Source: Weight Watchers Message Boards

1 large onion, chopped
1 package taco seasoning mix
2 cups corn
1 can chicken broth
1 can black beans
1 can white beans
1 can fat free refried beans
1 can diced tomatoes
1 can rotelle, Ro-Tel Tomato the spiciness you prefer


1. Simmer onions in a Pam coated skillet on low, just til they are getting translucent

2. Add all other ingredients.

3. Simmer, covered, 1 hour.

4. Can be frozen.

5. All cans are approximately 14-16 oz.

6. You can heat all of this and put it in the crockpot for 2 hours on high. Serve with fresh chopped tomatoes, green onions, crushed tortilla chips, olives, shredded cheese…in any combination your little heart desires.


Per Serving (excluding unknown items): 143 Calories; 1g Fat (4.5% calories from fat); 8g Protein; 27g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 246mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutrition Warnings:

onion: MasterCook assumes an average 'whole' size of this ingredient.
taco seasoning mix: MasterCook assumes an average 'whole' size of this ingredient.
chicken broth: MasterCook assumes an average 'whole' size of this ingredient.
black beans: MasterCook assumes an average 'whole' size of this ingredient.
white beans: MasterCook assumes an average 'whole' size of this ingredient.
fat free refried beans: MasterCook assumes an average 'whole' size of this ingredient.
diced tomatoes: MasterCook assumes an average 'whole' size of this ingredient.
rotelle: MasterCook assumes an average 'whole' size of this ingredient.

[rabernet]

Baked Parmesan-Sour Cream Fish


1 lb. tilapia filet
8 oz. light sour cream
1/2 cup shredded parmesan cheese
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 slice bread slice, make into crumbs in food processor and add 1/2 teaspoon italian seasoning


1. Place fillets in single layer in Pam sprayed 13x9-inch baking pan.

2. Stir together sour cream and next 4 ingredients. Spread mixture evenly over fillets. Sprinkle with Italian bread crumbs. Spray butter flavor Pam over this.

3. Bake at 350 degrees for 20-25 min.


Per Serving (excluding unknown items): 188 Calories; 5g Fat (25.6% calories from fat); 28g Protein; 6g Carbohydrate; trace Dietary Fiber; 75mg Cholesterol; 526mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

[rabernet]

Chicken Baseballs


3 ounces Cream cheese, softened
2 teaspoons Light margarine, melted
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Onions, chopped
2 cups boneless skinless chicken breast, cooked chicken
1 package crescent rolls (1 to 8)
Bread crumbs
2 tablespoons milk, 1% lowfat



1. Using a mixer combined cream cheese, butter, salt, pepper, milk, onion and blend.Pour mixture over chicken and stir.

2. Separate crescent roll dough into four rectangles and seal perforations.Spoon 1/2 cup mixture into center of each.

3. Pull opposite corners of dough to center and seal - sprinkle each "baseball" with bread crumbs and place on ungreased cookie sheet.

4. Bake at 350° for 20 minutes.


Per Serving (excluding unknown items): 246 Calories; 11g Fat (43.0% calories from fat); 30g Protein; 4g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 355mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

[iCandiBallPythons]

Had the taco soup last year at a christmas party, some great stuff!

[rabernet]

Italian Chicken Roll-ups


1 pound boneless skinless chicken breast, 4 breasts
1 teaspoon dried basil
1/4 teaspoon pepper
1/4 teaspoon salt
4 2% Mozzarella cheese sticks
cooking spray
1 cup tomato sauce, garlic and herb


1. Place each chicken breast half between 2 slices of heavy-duty plastic wrap, pound to ¼ inch. Thickness, using a meat mallet or rolling pin.

2. Combine basil, salt, and pepper: sprinkle half of mixture evenly over both sides of chicken.

3. Place 1 string cheese stick across the center of each flattened chicken brest. Roll up chicken jelly roll fashion, starting with short end. Place chicken rollup, seam side down, in an 11x7 inch-baking dish. Sprinkle with remaining half of spice mixture, and coat with cooking spray. Cover and refrigerate up to 8 hours.

4. Preheat oven to 350 degrees.

5. Pour tomato sauce over chicken. Bake uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated. Yield 4 servings (serving size 1 rollup)


Per Serving (excluding unknown items): 225 Calories; 6g Fat (25.4% calories from fat); 35g Protein; 5g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 798mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.

[ed4281]

The parmesian fish sounds great I am going to try it tomorrow. Would it be if I where to add a recipe.

[rabernet]

The parmesian fish sounds great I am going to try it tomorrow. Would it be if I where to add a recipe.

The Parmesan Fish is AWESOME! I hope you like it!

Please DO add your recipes to this thread!

[JLC]

Thanks Robin! These look great! I do believe I'll be trying that taco soup very soon!!!

The parmesian fish sounds great I am going to try it tomorrow. Would it be if I where to add a recipe.

Please do...any healthy-eating recipes are welcome!!!

[iCandiBallPythons]

Ya'll are making me howngry!

[rabernet]

I've never tried this recipe, but I really, really, really want to!

Brie-and-Caramelized Onion-Stuffed Chicken Breasts


1 teaspoon olive oil, divided
1 1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 ounces brie, rind removed and cut into small pieces (about 2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound boneless skinless chicken breast
2 tablespoons minced onion
1 tablespoon sage
2 garlic cloves, minced
1 can low-salt chicken broth (10-1/2-ounce)
sage , sprigs (optional



1. 1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.

2. 2. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1-1/2 tablespoons of the onion mixture into each pocket.

3. 3. Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

4. 4. Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired.



Per Serving (excluding unknown items): 245 Calories; 7g Fat (29.1% calories from fat); 33g Protein; 7g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 246mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.