Bacon Cheeseburger Bites

1lb ground beef
1 egg
1 envelope onion soup mix
2 Tbsp all purpose flour
2 Tbsp fat free milk
1 cup fat free shredded cheddar
4 turkey bacon strips, cooked & crumbled

coating:
2 eggs
1 cup crushed saltine crackers
5 Tbsp canola oil

Combine 1 egg & soup mix. Crumble beef over mixture & mix well. Divide into 35 portions, set aside.

In another large bowl, combine flour & milk until smooth. Add cheese & crumbled bacon, mix well. Shape cheese mixture into 36 balls. Shape one beef portion around cheese ball.

In a shallow bowl beat the eggs. Place cracker crumbs in another shallow bowl. Dip meatballs into egg & then coat with crumbs.

In a large skillet, heat oil. Cook meatballs over medium heat for 10-12 minutes until meat is no longer pink.

Makes 3 dozen. 2 points each.

Pot Roast with Carrots & Potatoes in Crock Pot

Sirloin Tip Roast 3-4lbs
1 package onion soup mix
1 package Hidden Valley Ranch dip mix (dry)
1 small onion, sliced
5 medium red potatoes, scrubbed & cubed
2 cups baby carrots
1 can beef broth

Typically a roast recipe will call for you to brown the roast before placing it in the crock pot. I just didn't feel like it today and I don't think it made any difference in the outcome.

Scrub the potatoes, leaving the skin on. Cut into cubes. Layer potatoes & carrots on bottom of crock pot. Add roast. Mix soup mix, ranch dip & broth in bowl. Pour over roast & vegetables. Put lid on crock pot, cook on low 6-8 hours.

Roasted Vegetable Penne Bake

2 large zucchini or squash, cut into 1 inch pieces
1 medium red pepper, cut into 1 inch pieces *I left this out, don't like peppers
1/2lb medium fresh mushrooms, halved
1 small onion, cut into 1 inch pieces
1 Tbsp olive oil
1 1/2 tsp italian seasoning
8oz uncooked pasta, I use smart taste
1 15oz can crushed tomatoes, drained
2 oz provolone cheese, shredded *I forgot to buy this so I omitted it
3/4 cup frozen peas, thawed
1/4 cup fat free mozzarella cheese
1/4 cup + 2 Tbsp grated parmesan cheese
1 Tbsp butter, cubed


Cook pasta according to directions.

Combine zucchini, red pepper, mushrooms, olive oil & italian seasoning. Toss to coat. Arrange on baking sheet. Bake at 425 for 20-25 minutes.

Combine pasta, roasted vegetables, tomatoes, provolone, peas, mozzarella cheese & 1/4 cup parmesan cheese. Transfer to baking dish. Sprinkle with remaining 2 Tbsp parmesan cheese. Dot with butter. Cover. Bake at 350 for 10 minutes. Uncover. Bake 10-15 minutes more.

Next time I made this recipe I will add crushed red pepper and garlic to the mixture. And use portabello mushrooms instead of white button mushrooms.

makes 6 servings. 5pts each

Mexican Coleslaw

I'm forever cooking mexican dishes and always looking for something to serve on the side besides rice & beans. I found this recipe & served it with my enchiladas.


1 16oz bag coleslaw
1 15oz can corn, drained & rinsed
1 15oz can black beans, drained & rinsed
1 tomato, diced & seeded
1 jalapeno pepper, diced & seeded
1/2 cup garlic balsamic vinaigrette

Mix all ingredients in a bowl. Simple as that! The site I got this from said this was 6 servings. It is WAY more than 6. I'd say it's at least 10.

Pasta Jambalaya

2 tsp olive oil
1lb andouille sausage, diced *I used turkey andouille
1lb medium shrimp
1 medium onion, diced
1 cup celery, diced
1 green pepper, diced
1 red bell pepper, diced
1 cup tomato, seeded & diced *I used a can of diced tomatoes
3 garlic cloves, minced
1 jalapeno pepper OR 1/2 tsp cayenne pepper
2 Tbsp tomato paste
1 can chicken broth
2 tsp salt
1 tsp black pepper
6-8 dashes hot sauce
1/8 cup scallions, chopped
1lb smart taste pasta

Cook pasta according to directions.

Heat oil over medium heat in large stock pot. Add sausage, saute 8-10 minutes until browned. Remove with slotted spoon, keeping grease in pot. Add shrimp. Cook 2-3 minutes. Remove from pot. Add onion, celery, scallions & peppers. Saute until tender. Add tomatoes, garlic, jalapeno/cayenne, salt, black pepper & tomato paste. Cook until blended well. Add broth. Bring to a boil. Stir in cooked pasta, sausage, shrimp & hot sauce. Cover. Simmer 5-10 minutes.

Serves 8. 7pts each

Spinach with Parmesan Bread Crumbs

1 1/4 tsp olive oil, divided
1/2 cup fresh bread crumbs
1 tsp grated parmesan cheese
1/2 tsp minced garlic
4 cups fresh baby spinach
1/2 tsp sea salt

Heat 1 tsp oil in skillet. Add bread crumbs. (I sliced up some day old italian bread into crouton size pieces for my bread crumbs). Cook, stirring often, until golden brown. Remove from heat. Stir in parmesan cheese & set aside in a bowl.

Heat remaining 1/4 tsp oil. Add garlic; cook, stirring frequently until fragrant. Gradually add spinach to skillet. Tossing & adding more until wilted & tender. Repeat until all spinach is cooked. Transfer to bowl; sprinkle with bread crumbs.

3/4 cup spinach & 2 tbsp crumbs is 1pt. Serves 4.

Pepperoni Pizza Pasta

1lb Smart Taste Pasta
1 egg, lightly beaten
1/3 cup parmesan cheese
1/4 cup ricotta cheese *part skim
1/2 tsp italian seasoning
1 1/2 cup sauce *I used leftover meat sauce
1 1/2 cups fat free shredded mozzarella cheese
30 slices turkey pepperoni

Preheat oven to 375.
Cook pasta according to directions; drain. Stir in egg, parmesan cheese, ricotta cheese & italian seasoning. Transfer to baking dish. Bake at 375 for 10 minutes. Spread with pizza sauce, top with pepperoni & sprinkle with cheese. Bake an additional 10-15 minutes until cheese is melted. Let stand 5 minutes

Serves 6 at 7pts each