1/2 lb. lean ground beef
8 slices turkey bacon, chopped
1 large onion, chopped
4 cans (15 oz. each) butter beans (or large white lima beans), drained
1/4 cup ketchup
1/4 cup barbecue sauce
2 tbs. packed brown sugar
2 tbs. granulated sugar
2 tsp. prepared mustard
2 tsp. molasses
1 tsp. chili powder
1/2 tsp. black pepper
Preheat oven to 350 degrees F. In a large oven-proof skillet, over medium heat, brown the meat; drain. add bacon and onion; cook about 5 minutes, until the onion is soft. Stir in beans, ketchup, barbecue sauce, sugars, mustard, mosasses, chili powder and pepper. Bake, covered, for about 45 minutes, until hot a bubbly. Makes 8 servings, 6 points each.
1 can (10 3/4 oz.) reduced fat cream of celery soup
1 lb. fresh or thawed frozen shrimp, shelled and deveined
1 cup fresh asparagus (or thawed frozen asparagus), cut diagonally into 1 inch pieces
1 cup sliced mushrooms
1 bunch scallions, sliced
1/4 cup diced bell pepper, red or green
2 cloves garlic, minced
1 tsp. dried thyme leaves
1/2 tsp. black pepper
nonstick cooking spray
Preheat oven to 375 degrees F. Coat a 2 quart baking dish with nonstick cooking spray
Combine soup, shrimp, apraragus, mushrooms, scallions, bell pepper, garlic, thyme and pepper in a large bowl. Mix well. Place in prepared baking dish.
Cover and bake 30 minutes. Serve over rice if desired (don't forget to add points for the rice!). Makes 4 servings, 3 points each without rice.