| Cheese Soup 1 point per cup 3 cans fat free chicken broth 1 can rotel tomatoes 2- 16 oz. bag frozen vegetables 10 oz. velveeta light Mix all together and cook on medium until vegetables are cooked. About 30 minutes. |
| Taco Soup 1 cup = 1 1/2 points 1 can red beans 1 can pinto beans 1 can black beans 1 can green beans 1 can corn 1 can stewed tomatoes 1 can rotel tomatoes 1 small can chicken (5 oz) 1 package taco seasoning In dutch oven combine all ingredients. Do not drain anything. Heat & serve. |
| Hearty Crock Pot Soup Serving size: 1 1/2 cups = 1 point per serving. 1 can chicken broth 1 chopped onion 1 red bell pepper 1 can pinto beans 1 can corn drained 1 can pork & beans 1 package chili seasoning mix 1 can chopped tomatoes Mix together all ingredients & cook in crockpot all day. Note: you can make a milder version of soup just use 1/2 package of chili seasoning mix. |
| Sausage & bean soup Serves 8 Points per serving: 4 1 package BOCA meatless smoked sausage or (I substitute with ground turkey sausage) 1 quart water (4 cups) 1 can 15 1/2 oz great northern beans, drained & rinsed 1 can 14 1/2 oz. stewed tomatoes 1 medium onion, chopped 2 stalks celery, sliced about 1/2 cup 2 medium carrots, sliced about 1/2 cup 1/2 cup quick cooking barley 2 teaspoons worchestire sauce 1/2 teaspoon dried basil leaves hot pepper sauce optional Cut sausage into 1/4 inch thick slices. Place sausage and all remaining ingredients except hot pepper sauce in dutch oven or large sauce pan. Bring to boil; cover. Reduce heat to medium-low; Simmer 15 minutes or until vegetables are tender. Season to taste with hot pepper sauce. |
| Soups, Appetizers, Side Dishes and Breads |
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| Pumpkin Muffins 2 points per muffin or can make as a cake serves 24 1 box spice cake mix 1/2 cup water 1 can pumpkin Bake according to cake mix directions. |
| Fresh Veggie Pizza Serves 8: 4 points each 1 8 oz. package reduced fat crescent rolls 1 8 oz. package fat free cream cheese 1 envelope ranch salad dressing mix 2 Tablespoons skim milk 1/2 each: chopped broccoli, cauliflower, carrots, green pepper, red pepper, green onion and mushrooms. Unroll cresent roll dough into 1 long rectangle. Press onto the bottom of a 13x9 pan coated w/non-stick spray; Seal seams and perforations. Bake at 375 degrees for 11-13 minutes or until golden brown. Cool completely in a mixing bowl. Beat cream cheese, salad dressing mix and milk until smooth. Spread onto crust. Sprinkle w/ vegetables. Cover & refrigerate for at least 1 hour before serving. |
| Cheesy Potatoes Serves 12 = 4 points per serving 1 lb. velveeta light 1 can 98 % fat free cream of mushroom soup 16 oz. fat free sour cream 2 pounds frozen hash brown potatoes Melt velveeta. Remove from heat, add sour cream, soup and blend. Pour over frozen hash browns. Spray a 9X13 dish, pour mixture in pan. Bake at 350 degrees for 45 minutes. |
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| Irresistable Banana Bread Makes 2 loaves 1 serving: Calories 60; Total fat 1 g, cholesterol 5 mg; Sodium 65 mg; Total carbohydrate 12 g; Dietary fiber 0; protein 1 g; exchanges: 1 starch 1 1/4 cups sugar 1/4 cup unsweetened applesauce 1/4 cup margarine, softened 1/2 cup egg substitute or egg whites 1 1/2 cups mashed very ripe bananas (3-4 medium) 1/2 cup buttermilk 1 teaspoon vanilla 2 1/2 cups flour 1 teaspoon salt 1 cup chopped nuts, if desired Preheat oven to 350 degrees. Spray loaf pans with nonstick cooking spray. Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. Bake 8 inch loaves for about 1 hour, 9 inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. |
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