Julie’s White Bean Chicken Chili

Ingredients:

6 cans white beans (or great Northern beans)
1 1/2 tsp garlic
2 tsp cumin
4 cups diced cooked chicken
1 1/2 tsp oregano
2 cans fat-free chicken broth
2 onions, chopped
2 cans chopped chiles
1/4 tsp cayenne pepper
1/2 tsp white pepper
24 oz fat-free sour cream

Directions:

Simmer onions and garlic in broth. Add rest of ingredients. Simmer gently one hour. Can serve with freshly chopped green onions and cilantro. It makes a ton and so you can easily half it and still have plenty.

I’ve made this several times for my roommates and they love it. My roommate Kathleen asked for it this morning and so I’m going to make it again tonight. Thanks Julie!

Low Fat Irish Soda Bread

1 1/2 cup all purpose flour
1 1/2 cup wheat flour
1 1/2 tsp baking soda
1 tsp salt
4 TBS sugar
1 1/2 cups 1% buttermilk
2/3 cup Raisins

Mix all dry ingredients (first 5) in a large bowl with a whisk. Slowly add buttermilk stirring with a wooden spoon until a soft dough is formed. Add raisins. Knead the dough lightly on a sheet of wax paper or a floured surface for about a minute. Form into a round, slightly flattened shape.

Place on a cookie sheet lined a parchment paper. Using a sharp knife, make an X at the top about 1/2 inch deep. Bake about 40 minutes, until golden. To test if it’s done, insert a toothpick into the bread if it comes out clean it is done. Let it cool on a bakers rack about 5 to 10 minutes before serving.

** I got this recipe from Gina’s Weight Watcher Recipes **

Servings: 15   Points per serving: 2.5

Jane’s Chicken Tortilla Soup

FOR THE BROTH:
4 Chicken breasts
1/2 onion
1 celery stalk, cut in half
1 carrot, cut in half
2 garlic cloves, unpeeled
(or substitute 6 cups canned broth for this part with the chicken)

Place chicken, the 1/2 onion, celery, carrot, and the 2 garlic cloves in a large pot. Cover with water and bring to a boil. Reduce heat and simmer 40 minutes or until chicken is tender. Drain through a colander into a large pot, saving the stock. Shred meat with forks or tear into large strips. Reserve stock and chicken meat.

FOR THE SOUP:
1/4 C vegetable oil
1/2 onion, diced
6 garlic cloves, sliced
1/2 C unbleached all-purpose flour
1 (10 oz.) can red enchilada sauce
1 (10 oz.) can golden hominy beans, drained
2 green onions, diced
1/2 bunch cilantro (optional)
1 C shredded monterey jack cheese (4 oz.)

Add oil and diced onion to a large pot over medium heat. Saute onion in oil until almost translucent, then add sliced garlic and saute 1 minute. Stir flour into vegetables and cook 2 minutes, stirring constantly. Add to flour mixture 6 cups of the reserved stock and the red chili sauce. Whisk to combine. Simmer 15 to 20 minutes, stirring constantly. Add to flour mixture 6 cups of the reserved stock and the red chili sauce. Whisk to combine. Simmer 15 to 20 minues, stirring constantly. Stir in hominy beans, green onions, and cilantro. Add chicken. Salt to taste. Return to a simmer and serve with cheese and tortilla chips.

Meridith’s Pomegranate Salsa

Ingredients:

• 1 onion
• 2 medium avocados
• 3-4 regular tomatoes (maybe five roma tomatoes)
• 2 pomegranates
• Coriander seed or cumin (the cumin will give it a more southwestern flavor) to taste
• Lime juice to taste
• Cilantro to taste
• (Optional) 1 can of corn
• (Optional) 1 jar of black olives, sliced (mild)
• (Optional) garlic or garlic salt

1. Chop and combine ingredients. Eat with tortilla chips. I also like putting it on tacos or fajitas.

Baked Ziti

Ingredients:

• Ziti shells (can substitute with other pasta)
• Spaghetti sauce
• 1.5 TBS olive oil
• 1 onion
• 1 chopped red bell pepper
• 1-2 cups chopped broccoli
• 1 cup chopped carrots
• 1 cup chopped celery
• ½- ¾ cup grated parmesan cheese (can substitute with mozzarella)
• (optional) 1.5 cups chopped, sauteed chicken (use olive oil, basil, and oregano or else use italian season blend)

Directions:

1. Preheat oven to 350 degrees.
2. Cook pasta according to directions.
3. In large pan sauté the vegetables in the olive oil for 5-8 minutes.
4. Combine pasta, sauce, and vegetable medley into a glass pan. Sprinkle cheese on top. Bake until cheese is melted and beginning to turn golden brown on top.

Chicken Mole

Ingredients

• 2 (15-16 oz) cans of chicken broth
• 1 square of unsweetened baking Chocolate
• 1/2 cup peanut Butter
• 1 jar of mole
• 3-4 chicken breasts shredded (from the crock pot or baked in the oven)
• 1 TBSP chili powder
• 1/2 TBSP cumin
• 1 (15-16 oz) can of tomato sauce
• salt & pepper
• 1 tsp cinnamon
• 3 cloves of garlic minced
• vinegar, lemon juice or barbecue sauce  to cut bitterness (amount to taste, don’t need much)
• 1 can of sprite or coke
• sour cream
• tortilla shells

Directions

1. put all the ingredients except sour cream & tortilla shells in a pot and simmer on medium until well incorporated.
2. Server on tortilla shells with sour cream.

Zuppa Toscana

• 2 3/4 cups chicken stock or broth
• 1/4 cup heavy cream
• 1 medium russet potato
• 2 cups chopped kale
• 1/2 pound spicy Italian sausage
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

1. Combine the stock and cream in a saucepan over medium heat.
2. Slice the unpeeled potato into 1/4-inch slices, then quarter the slices and add them to the soup.
3. Add the kale.
4. Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup.
5. Add the spices and let he soup simmer for about 1 hour. Stir occasionally.

Julie’s Soft Cookies

• 1 cup shortening
• 1/2 cup sugar
• 1 cup brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 1/2 cups flour
• 1 tsp soda
• 1 tsp salt
• 2 pkgs chocolate (or butterscotch or both) chips

Mix the first five ingredients, then add dry ingredients.  Bake at 375 degrees for 8-10 mins.  Makes 3 dozen.

Hot Fudge Pudding

Blend in a bowl:

• 1 cup flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 2 Tbsp cocoa powder

Stir in:

• 1/2 cup milk
• 2 Tbsp oil
• 1 cup chopped nuts ( I always leave this out and let everyone put it on their own serving if they want it. I like to have sliced almonds.)

Spread the mixture into a 9×9 0r 8×8 square pan.

In a small bowl blend:

• 1 cup packed brown sugar
• 1/4 cup cocoa

Sprinkle mixture over batter in pan.

Pour:

• 1 3/4 cup hot water

over the mixture in the pan.

Bake at 350 degrees F for 45 minutes. Serve warm or cold with rich milk, cream, or ice cream. Serves 9. ( I like it warm with ice cream.)

This recipe was found on http://realmomkitchen.com/

Catherine’s Spicy Chicken soup – Sarah Style

• 3 Tbsp canola oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 3 boneless, skinless chicken breasts chopped into small chunks
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 2 Tbsp dried parsley
• 3 Tbsp chili powder
• 5 cups of chicken broth
• 1 can of Rotel tomatoes, Mild with chilies
• 1 (15 oz) can of black bean, drained and rinsed
• 1 can of tomato soup
• 1 1/2 cups of frozen corn
• 1 (8 oz) container of sour cream
• salt to taste

1. In a large pot heat oil and add onion and minced garlic. Cook until softened.
2. Add chicken,  pepper, garlic powder, parsley, and chili powder and cook until chicken is cooked through.
3. Add the rest of the ingredients and simmer for at least 20-30 minutes.
4. Garnish with sharp cheddar cheese, and serve with tortilla chips.

* I found this recipe on Allrecipes.com

Meatloaf

• 1 Tbsp vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 1/2 cup ketchup
• 1/4 cup packed light brown sugar
• 4 tsp cider vinegar
• 2 large eggs
• 1/2 cup milk, plus extra as needed
• 2 tsp Dijon mustard
• 2 tsp Worcestershire
• 1 tsp salt
• 1/2 tsp pepper
• * 2 pounds meatloaf mix
• 2/3 cup crushed saltine crackers
• 1/3 cup minced fresh parsley

* Meatloaf mix is a combination of equal parts ground beef, pork, and veal and is available at most grocery stores. If you cannot find meatloaf mix, substitute 1 pound of 90% lean ground beef and 1 pound of ground pork.

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Heat the oil in an 8-inch nonstick skillet over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Set aside and cool for 5 minutes.
2. Meanwhile, mix together the ketchup, brown sugar, and vinegar and set aside. In a separate bowl, mix the eggs, milk, mustard, Worcestershire, salt and pepper together.
3. Mix the meatloaf mix, crackers, parsley, sauteed onion mixture, and egg mixture until evenly blended and the mixture doesn’t stick to the bowl (if the mixture sticks, add additional milk, a tablespoon at a time, until it no longer sticks).
4. Turn the meat mixture onto a foil-lined baking sheet and shape into a 9 by 5-inch loaf. Brush with half of the ketchup mixture. Bake the loaf for 45 minutes.
5. Brush the loaf with the remaining ketchup mixture and continue to bake until the center of the loaf measures 160 degrees on an instant-read thermometer, about 15 minutes. Let cool for 20 minutes before slicing and serving.

Chi-Chi’s Sweet Corn Cake

This is great to serve as a side dish with anything mexican or with chili, in place of cornbread.

• 1/2 cup (1 stick) of butter, softened
• 1/3 cup of masa harina ( A mexican corn flour used to make tortillas. You can find it next to the flours in the grocery store.)
• 1/4 cup water
• 1 1/2 cups of frozen corn, thawed
• 1/4 cup cornmeal
• 1/3 cup sugar
• 2 Tbsp heavy cream
• 1/4 tsp salt
• 1/2 tsp baking powder

1. Preheat oven to 375 degrees F.
2. Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.
3. Put the defrosted corn in a blender or food processor and with short pulses coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn into the butter and masa harina mixture. Add the cornmeal to the mixture. Combine.
4. In another medium bowl, mix together the sugar, cream, salt and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.
5. Pour the corn batter into an ungreased 8×8-inch baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13×9-inch pan filled one third of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through.
6. When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each protion with an ice-cream scoop or rounded spoon.

This recipe is the from Top Secret Restaurant Recipes by Todd Wilbur.

Yummy-Yummy sauce from Arigatos

• 1 cup of toasted sesame seeds
• 6 Tbsp soy sauce
• 1/2 cup rice vinegar
• 3 Tbsp sugar
• 1 tsp salt
• 2 tsp vegetable oil
• 1 Tbsp sweet miso

1. Toast sesame seeds in a  hot skillet, shaking constantly to prevent burning. In a food processor, or a blender, add toasted sesame seeds with all other ingredients. Blend until sauce is smooth. Add water to thin to desired consistency.

* Sweet miso is a MUST and cannot be left out or substituted. Can be found at any oriental market.

Goody-Goody sauce from Arigatos

• 1 1/4 cup Hellmann’s Mayonnaise
• 1/4 cup water
• 1 tsp tomato paste
• 1 TBSP melted butter
• 1/2 tsp garlic powder
• 1 tsp sugar
• 1/4 tsp paprika
• dash of cayenne pepper

1. Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.
2. The sauce will NOT taste right if you don’t allow it to sit overnight. ( I made mine in the morning and served it for dinner and it tasted great!) Do not substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency.

Cliffie’s Casserole

Ingredients:

• stuffing mix
• frozen vegetable mix (broccoli, carrots, red and yellow bell peppers)
• cooked chicken or turkey
• french onions
• creme of chicken soup
• milk

Prepare:

1. Make stuffing mix according to package directions
2. cook the frozen vegetables according to package
3. cut up cooked chicken or turkey
4. in a glass casserole dish, layer the bottom with the stuffing mix. Add the vegetables and chicken.
5. Pour the creme of chicken soup over and spread it into the casserole. Fill the soup can about 1/2 to 2/3 full of milk. Pour milk over casserole and stir in.
6. cook in oven on 350 degrees for 15 minutes. Add the french onion toppings and cook for an additional 8 minutes.

Quick Pizza Crust

Healthy Alfrado Sauce (Ya, that’s right!)

Ingredients:

• 1 Tablespoon Butter
• 1 1/4 Cup Half & half
• 3/4 Cup Grated fresh Parmesan cheese
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Black pepper

Directions:

Cook pasta according to package directions, omitting the salt and fat. Melt butter in Large skillet over medium heat. Add half and half, cheese, salt, and pepper. Cook 1 minute, stirring constantly. Reduce heat, add pasta, tossing gently to cook.

(My roommate wants me to tell you that she game me this. It is from Cooking Lite… whatever that is. Some cooking thing probably. Anyway its way better than the jar stuff and its apparently healthier than other homemade Alfredo sauces. So, there you have it.)

Mexican Bean and Tortilla Pie

Ingredients:

1 cup canned tomato sauce

3/4 cup salsa

1/4 cup cilantro

2 tsp. chili powder

1 tsp. ground cumin

5 medium corn tortillas- 6 inches each

30 oz can of black beans, drained, rinsed and mashed

8 oz can tomatoes and green chilies (Rotel)

1/2 cup low-fat shredded cheese

Instructions

Preheat oven to 400 degrees.  Combine tomato sauce, salsa, cilantro, chili powder and cumin in a small bowl.

Heat a large nonstick skillet over medium-high heat.  Add as many tortilla’s as will fit in one layer.  Cook about 1 minute, turning once, until lightly toasted.  Remove and set aside.  Repeat with remaining tortillas.

Spoon 1/4 cup of tomato sauce mixture over the bottom of a 9 inch pie plate or other round shallow backing dish.  Top with a tortilla and 1/4 cup more sauce.  Spread with 1/2 cup of mashed beans; top with 2 TBS tomatoes and green chilies and 1 TBS of shredded cheese.  Repeat with remaining ingredients to form 3 more layers and then top with remaining tortilla, sauce and cheese.

Cover dish with foil and bake for 30 minutes. Uncover and until heated through and sauce bubbles around edges, about 5 more minutes.  Cut into 6 wedges and serve.  Yields 1 wedge per serving

6 servings

4 points per serving

From Weight Watchers website

Nappa Chicken Salad

Ingredients

• 3 (5-ounce) skinless boneless chicken breast halves
• 1 cup reduced sodium chicken broth
• 1 cup water
• 5 whole black peppercorns
• 1 quarter-size slice fresh ginger
• 3 tbsp lime juice
• 2 tbsp rice vinegar
• 1 jalapeno pepper, seeded and minced
• 1 tbsp reduced sodium soy sauce
• 2 garlic cloves, minced
• 2 tsp sugar
• 2 tsp minced peeled fresh ginger
• 1 medium head (about 1 lb) Napa cabbage, very thinly sliced
• 1/3 onion, very thinly sliced
• 1 yellow bell pepper seeded and cut into thin strips

Directions

1. Combine the chicken, broth, water, peppercorns, and ginger slice in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer until the chicken is nearly cooked through, about 7 minutes.
2. Remove from the heat and let stand, covered, 7 minutes more.
3. Drain the chicken, reserving the liquid for another use.
4. When the chicken is cool enough to handle, shred into bite-size strips.
5. Meanwhile, whisk together the lime juice, vinegar, jalapeno pepper, soy sauce, garlic, sugar, and minced ginger in a large bowl.
6. Add the cabbage, onion, and bell pepper and toss. Add the chicken and toss again. Serve immediately or cover and chill up to 2 hours ahead.

2 cups of salad is 3 points

Spicy Turkey Wrap

Ingredients

• 1 tomato wrap
• 1 TBS red pepper hummus
• 2 oz Salsalito Turkey*

Directions

1. Spread hummus down the center of the wrap. Put turkey over the hummus. Then roll the wrap up like a burritto.

This makes one wrap.

*Salsalito turkey can be purchased at the deli in Publix.

You can also add tomatoes and lettuce or sprouts to the wrap for a more filling wrap. This wrap is worth 5 points