Wednesday, March 31, 2010

Pork Chop Casserole

4 pork chops
4 potatoes, thin sliced
1 package onion soup mix
1 can cream of mushroom soup
2/3 cup water
salt & pepper to taste

Preheat oven to 350.

Layer baking dish with potatoes, then chops. Mix cream of mushroom soup with water. Sprinkle onion soup mix on top of chops & then pour soup mixture on top. Bake covered in foil for 60 mins.

I added mushrooms to this recipe & served with a side of zucchini.

Sunday, March 28, 2010

Pasta Primavera

1lb Smart Taste Pasta
1 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
3/4 cup vegetable broth *I used water instead
4 carrots, 1/2 inch slices *I used baby carrots I had on hand
1lb broccoli florets
1 zucchini, 1/2 inch slices
1 squash, 1/2 inch slices
12 basil leaves, chopped *optional
parmesan cheese to taste

Cook pasta according to package.

Heat pan, add oil. Saute onion & garlic until onions are clear. Add broth & carrots to pan. Bring to a boil. Reduce heat & simmer, covered, for 5 minutes. Add broccoli, zucchini & squash. Return to boil. Reduce heat & simmer, covered, until vegetables are crisp & tender; 7-8 minutes. Serve immediately sprinkled with parmesan cheese & basil.

Wednesday, March 24, 2010

"Dump" Cake

12 oz of your favorite fruit, frozen *I used blueberries
1 package cake mix *I used white cake mix
12oz can of sprite zero

"dump" the fruit on the bottom of a cake pan
"dump" the cake mix on top, do not mix
pour the sprite zero over the cake mix
bake according to directions on box

Monday, March 22, 2010

Thai Shrimp

3 tbsp lemon juice
1 tbsp soy sauce
1 tbsp dijon mustard
2 cloves garlic, minced
1 tbsp brown sugar
2 tsp curry paste
1lb medium shrimp

Combine all ingredients in a ziploc bag. Add shrimp. Marinate at least an hour.

These can be pan fried or grilled.

4 Servings, 3 pts each

Sunday, March 21, 2010

Pasta with Asparagus & Mushrooms

8oz Angel Hair Pasta *I used smart taste
1 1/2lbs asparagus, cut into bite size pieces
1/2lb mushrooms, diced
1/4 cup broth *I used chicken
1 tbsp olive oil
1/2 cup parm cheese
red pepper flakes, to taste

Cook pasta according to directions, drain, keep warm.
Heat oil in large pan. Saute asparagus, 3 mins. Add broth & mushrooms. Saute 3 mins. Toss with pasta. Sprinkle on parm cheese & red pepper flakes.

4 servings. 4pts each.

Picture updated 9/24/10

Friday, March 19, 2010

Burger & Potato Casserole

1lb lean ground beef (or turkey)
3 cups potatoes, peeled & sliced thin
1 can 98% fat free cream of mushroom soup
1/2 cup onions, chopped
3/4 cup fat free milk
1 cup fat free shredded cheddar cheese
salt & pepper to taste

Preheat oven to 350.
In large skillet, brown meat. Drain of all fat.
In medium bowl, combine, soup, onion & milk. (salt & pepper if desired)
Spray 9x13 baking dish with non stick spray. Layer potatoes, then soup mixture, then beef. Cover with foil. Bake at 350 for 50-60 mins. Uncover, sprinkle with cheese & bake until melted.

Serves 6. 5pts each

Sunday, March 14, 2010

Broccoli & Cheese Mini Egg Omelets

4 cups broccoli florets
4 whole eggs
1 cup egg whites
1/4 cup reduced fat cheddar
1/4 cup good grated cheese like pecorino romano
1 tbs olive oil
salt and fresh pepper
cooking spray

Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, mash into smaller pieces and add olive oil, salt and pepper. Mix well.

Spray cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.

In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.

Makes 9 muffins. 2pts each.

Wednesday, March 10, 2010

Meatloaf Muffins

1lb ground turkey (or beef)
1 box Stove Top Stuffing
1 egg (or 2 egg whites)
a few tablespoons of ketchup
1/2 cup water

Mix ingredients in bowl & form into 12 balls.

Spray muffin tin with non stick spray.

Bake at 350 for 35 mins.

1 muffin is 2 pts.

Twice Baked Potatoes - Mexican Style

2 medium baking potatoes, scrubbed
6 tbsp fat free sour cream
1/4 cup fat free milk
1/4 tsp salt
8 drops of hot sauce
4 scallions, chopped
1/4 cup shredded fat free cheddar
1/4 cup salsa
2 tsp cilantro *I didn't have this so I omitted it

Preheat oven to 425. Bake potatoes for 45-55 minutes.

Cut potatoes in half lengthwise. Scoop out pulp into bowl. Reserve shells. Mix pulp, sour cream, milk, salt & hot sauce until creamy. Stir in scallions. Spoon mixture back into shells & sprinkle with cheese. Bake 10 mins.

Top with salsa & cilantro (optional)

1 half of potato is 3pts.

Friday, March 5, 2010


1 package Jiffy pizza crust
5oz spinach, thawed & drained
8oz part skim ricotta cheese
1/4 cup parmesan cheese

Make dough according to box directions.

Combine spinach, ricotta & parm cheese in a bowl. Spoon mixture onto rolled out dough. Wet edges of dough & fold over, sealing the calzone. Bake at 400 for 30-35 mins, until golden brown.

makes 5 Servings, 5 points each

Thursday, March 4, 2010

Mexican Style Pork & Sweet Potato Slow Cooker Stew

1lb pork, cut into 1 inch cubes
1/2 cup chicken broth
1 large sweet potato, chopped
1 small onion, chopped
14 1/2 oz can of Rotel
1/2 tsp cumin
1/2 tsp salt
1/4 ts pepper
1 tbsp lime juice

Place pork in crock pot. Add broth, salt & pepper, onion, rotel, cumin & sweet potato. Cook on low 6-7 hours. Add lime juice & stir well

1 1/2 cups per serving. 5 pts

I added a can of corn to this dish for color & an added vegetable. Brad topped his with Tabasco.

Wednesday, March 3, 2010


3 cups fat free milk
1/4 cup cornstarch
3 eggs, lightly beaten
8 tbsp grated parmesan cheese
3/4 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
1/2 lb uncooked spaghetti
1 tsp olive oil
1 onion, chopped
3/4lb ground beef
1lb plum tomatoes *I used cherry because they were on sale*
2 garlic cloves
3/4 tsp cinnamon

Preheat oven to 350. Spray 7x11 pan with non stick spray *I used 9x13 pan*

Make spaghetti according to box.

To make white sauce: combine milk, cornstarch & eggs in sauce pan. Cook over low heat, stirring constantly, until thickened, 7-9 minutes. Remove from heat. Stir in 6 tbsp parmesan cheese, 1/4 tsp salt, 1/8 tsp pepper & nutmeg. Cover & set aside.

To make filling: heat skillet, add oil. Once oil is hot, add onion. Then add beef & cook until browned. Stir in tomatoes, garlic, cinnamon, 1/2 tsp salt & 1/4 tsp pepper. Cook, stirring often, until liquid evaporates.

Arrange half cooked spaghetti on bottom of baking dish. Top with filling & then rest of spaghetti. Spread sauce over the top. Sprinkle with remaining 2 tbsp parmesan cheese. Bake 30-35 minutes. Let cool 5 minutes before serving.

Makes 8 servings, 6 points each (7 if you use reduced fat milk instead of fat free)

Our take on this recipe: Two thumbs down. The cinnamon was the only flavor this dish had & it didn't seem like it even belonged in this recipe. won't make it again.