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!

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

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.

• 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.

• 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.

• 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.

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.

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

• 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/