Taco Salad

1 lb. ground beef
onion
1 pkg. (or about 2 tbsp.) taco or fajita seasoning
tortillas chips
tomatoes
green onions
olives
shredded cheese
sour cream
salsa


Brown ground beef and finely chopped onion. Add 1/2 cup water and taco or fajita seasoning and simmer. Chop tomatoes, green onions, olives and set aside.

To serve: crumble up tortilla chips, top with meat, cheese, tomatoes, green onions, olives, sour cream and salsa. Mix together.

Yield: 4-6 servings.

Cookie Dough Truffles

1/2 c. butter, softened
3/4 c. packed brown sugar
1 tsp. vanilla extract
2 c. all-purpose flour
1 (14 oz.) can sweetened condensed milk
1/2 c. miniature semisweet chocolate chips
1/2 c. chopped walnuts
1 1/2 lb. dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. if desired remelt remaining candy coating and drizzle over candies. Store in the refrigerator.

Yield: 5 1/2 dozen.

Fortune Cookies

3 tbsp. butter, softened
3 tbsp. sugar
1 egg white
1/2 tsp. vanilla extract
1/3 c. all-purpose flour

Write fortunes on small strips of paper; set aside. Line a baking sheet with parchment paper. Draw two 3 1/2-in. circles on paper; set aside.

In a small bowl, beat the butter, sugar, egg white and vanilla. Add flour; mix well. Spread 1 tbsp. batter over each circle. Bake at 400F for 5-6 minutes or until lightly browned.

Slide parchment paper onto a work surface. Cover one cookie with a kitchen towel. Place fortune in the center of the other cookie; loosen cookie from parchment paper with a thin spatula. Fold cookie in half over fortune strip so the edges meet; hold edges together for 3 seconds.

Place center of cookie over the rim of a glass; gently press ends down to bend cookie in middle. Cool for 1 minute before removing to a wire rack. Repeat with second cookie. If cookies become too cool to fold, return to oven to soften for 1 minute. Repeat with remaining batter and fortunes.

Yield: 10 cookies

Sugar Cookies

1/2 C. butter, softened
1/2 C. shortening
1 C. sugar
1 egg
1 tsp. vanilla extract
2 1/4 C. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
additional sugar

In a large bowl, cream butter, shortening and sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture.

Shape into 1-in. balls. Roll in sugar. Place on greased baking sheet; flatten with a glass. Bake at 350F for 10-12 min. or until set. Remove to wire racks to cool completely.

Yield: 5 dozen

Drain Cleaner

1 box of baking soda
vinegar

Get a small box of baking soda and pour about half of it down the clogged drain. Top it off with just enough vinegar to really get it foaming. Wait for the foam to settle, then repeat with the other half of the baking soda, followed again by vinegar. Let the mixture sit in your drain for at least an hour, longer if you can, then rinse it with plenty of hot water.

Furniture Polish

1 c. olive oil
1/2 c. lemon juice

Shake well and apply a small amount to a flannel cleaning rag or cloth. Spread evenly over furniture surface. Turn cloth to a dry side and polish dry.

Silver Cleaner

Get out a pan/bowl and line it with aluminum foil. Make sure the shiny side of the foil is up. Now arrange your silver items on top of the foil. Pour plenty of boiling water over the silverware making sure everything is submerged. Spinkle 3 tbsp baking soda and 1 tbsp. salt mixture all over the pan. Then just walk away for 15-20 minutes. Use some tongs to remove the silver pieces and drop them in some soapy water. Give them a quick wash and then lay them out to dry. You can polish them a bit with a soft cloth.

Soft Scrub/Dish Soap

Baking soda made into a paste, use with scouring pad and rinse thoroughly.

1/4 c. soap flakes or soap shavings (any bar soap will do)
2 c. water
1 tsp. lemon juice or white vinegar
a few drops of essential oil (optional)

Get out a sturdy sauce pan. Pour the water and soap flakes in and slowly heat it over medium heat. Stir the mixture and keep heating it until all the soap flakes melt into the water. DO NOT let the mixture come to a boil. Turn down the heat if needed. Allow the soap mixture to cool a bit, then stir in the lemon juice or vinegar. Keep it sitting in the pot until it is completely cooled, then pour it into an old dish soap bottle.

Orange Cleaning De-greaser

7-8 orange peels
2 c. water

Slice orange peels in strips and boil in the 2 cups of water in medium pot for 1-2 minutes or longer. Let cool and bottle in in a spray bottle. Works great in the kitchen.

Mildew Cleaner

Mix equal parts of plain white vinegar and water and fill it into a clean spray bottle. Spray it on bathroom fixtures, shower curtains, tiles, etc. Let it sit for a few minutes and then wipe the counters, etc. with a clean wet rag. In cases of really bad mildew use a stronger vinegar solution.

Glass Cleaner

1 c. rubbing alcohol
1 c. water
1 tbsp. vinegar

Mix everything together and pour it into a clean spray bottle. The alcohol in the cleaner helps it evaporate quickly giving you that streak-free shine.

Stain Removers

1 cup hot water
1/2 cup baking soda
1/2 cup hydrogen peroxide

Store in spray bottle. Spot treat stains and soak overnight.

2 qts. water
1/2 cup ammonia
2 tbsp. laundry detergent

Store in spray bottle. Spot treat stains and soak overnight. DO NOT use this recipe with bleach!

Ballpoint ink: Press a paper towel against the stain to absorb the wet ink. Using a cotton swab dipped in denatured alcohol, lightly dab at the mark. Rinse in COLD water then wash according to fabric.

Blood: Soak the stained garment for 15 minutes in a bucket of cold water mixed with a handful of salt. Then soak in an enzyme-based detergent. Launder according to fabric. (If the blood stain is fresh, have the person whose blood it is spit onto the blood and rub a bit, then rinse in cold water. The enzymes from the spit help breakdown the stain.)

Chocolate: Pretreat stain with an enzyme-based detergent, then launder as usual. If stain remains, remainder with bleach if safe fabric (or color safe bleach).

Dirt/Mud: Allow mud to dry. Brush off any hard residue, then launder to remove any remaining marks. Treat persistent mud stains with denatured alcohol.

Fruit Juice: RInse immediately under cold water. Treat any remaining stain by sponging it with denatured alcohol. Launder according to fabric.

Grass: Soak in an enzyme-based detergent. Launder according to fabric. Apply vinegar to the stain with a sponge, and lightly dab to lift. If the stain persists, make a paste of vinegar and baking soda, and brush it into the stain with an old toothbrush. Then, wash as usual.

Grease, oil or fat: With a paper towel, blot away any remaining grease. Sponge with dry-cleaning solvent, then launder according to fabric. Pretreat grease spot with Dish soap (like Dawn), rub into stain and launder as normal. If stain is stubborn, put WD-40 on spot and then retreat with dish soap and launder. Adding the grease will help unset the stain. Soak the stain in undiluted white vinegar. Then wash as usual.

Gum: Soak gum stain in distilled white vinegar until it softens enough to remove. Launder as usual.

Lipstick: Dilute by sponging with denatured alcohol. Repeat with dishwashing liquid. Launder according to fabric.

Liquid Medicine: Sponge stain lightly with denatured alcohol. Launder according to fabric.

Mildew: Brush of mildewed area, then pretreat stain with a heavy-duty liquid detergent. Launder in hottest water wafe for fabric. Dry in the sun.

Latex paint: blot excess paint immediately, then sponge with cold water. Launder according to fabric.

Perspiration: Pretreat heavy stains by blotting with ammonia solution (1 tsp. ammonia to 2 cups cold water). Launder using all-fabric bleach. Saturate with vinegar and rub salt into stain, allow to dry in the sun. Launder as normal.

Tomato-based sauces: Place the fresh stain under cold water, rubbing it between your fingers. Saturate the area with a prewash treatment. Launder according to fabric. Saturate with distilled vinegar, allow to soak in. Launder as normal.

Scorching from iron: If it's slight, and has not damaged fibrers, wash immediately with regular detergent in warm water.

Wax: Scrape as much of the wax deposit as you can using a spoon. Place brown paper over the spot and iron with a warm iron until the wax melts into the paper. Treat any residual marks with denatured alcohol.

Spray Starch

Dissolve 2 tbsp. cornstarch in 1 pt. cold water in a spray bottle. Shake before each use. For delicate fabrics, dissolve 1 pkg. unflavored gelatin to 2 cups hot water. Dip a corner of the fabri into the solution to test; if fabric becomes sticky when dry, add more water.

Fabric Softener

3 C. vinegar
2 C. cheap hair conditioner (smell you like)
6 C. water

Mix together in an old fabric softener jug and use as you would in your washer. If you like you can use it make your own dryer sheets. Cut up an old t-shirt and pour softener onto the rag and toss in the dryer with wet clothes.

Deodorize shoes: place 1 dryer sheet in each shoe while not wearing. Helps keep teenage boy feet smelling less sour.

Doll Party Cake

2 pkgs. cake mix, any flavor (plus ingredients to make cake)
4 cups prepared frosting
Doll pick cake decoration, 7 in.
Ribbon, lace, tulle, straight pins and craft flowers

For cake, preheat oven to 325F. Grease and flour classic batter bowl. Prepare one cake mix according to package directions. Pour into batter bowl. Bake 1 hour, 10 min. to 1 hour, 15 min., or until cake tester inserted in center comes out clean. Remove to cooling rack. Cool 15 minutes. Loosen cake ad gently turn out onto cooling rack. Cool 3 hours. Repeat with remaining cake mix to make a second cake.

To assemble cake, trim off rounded bottoms of cakes to level. Slice off 2 inches from large end of one cake and arrange on serving platter to serve as bottom of doll's skirt. (Wrap and freeze unused portion of first cake for later use.)

Frost sides and top of cake on platter; top with second cake. Frost second cake. Wrap top of doll with ribbon or lace; secure in back with pins. Insert doll into cake. Decorate skirt as desired. Refrigerate cake until ready to serve. To serve, remove doll and cut into slices with serrated knife.

Yield: 16 servings

Classic Spritz Cookies

1 1/2 cups butter
1 cup sugar
1 egg
1 tsp. vanilla extract
3 1/2 cups all-purpose flour
colored sugar or sprinkles (optional)

Preheat oven to 375F. In a large mixing bowl, beat butter and sugar on medium speed of electric mixer about 3 minutes or until creamy, scraping down sides as necessary. Add egg and vanilla; beat well. Add flour; mix on low speed just until blended, scraping down sides as necessary. (Dough will be soft; do not refrigerate.)

Fit Cookie Press with desired disk; fill with dough. Press dough onto cookie sheet 1 in. apart. Decorate cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until edges are light golden brown. Cool cookies 2 minutes on cookie sheet; remove to cooling rack. Repeat with remaining dough.

Yield: 6-7 dozen cookies.

Variation: Chocolate Spritz Cookies: Increase sugar to 1 1/4 cups. Decrease flour to 3 cups. Combine flour and 1/3 cup unsweetened cocoa powder in medium mixing bowl; blend well. Proceed as recipe directs.

Chili Mac

• 1 pound ground round
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 3 garlic cloves, minced
• 2 cups cooked elbow macaroni (about 4 ounces uncooked)
• 1/2 cup water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can whole tomatoes, undrained and chopped
• 1 (15-ounce) can kidney beans, drained
• 1 (8 3/4-ounce) can whole-kernel corn, drained
• 1 (8-ounce) can tomato sauce
• 1 (6-ounce) can tomato paste
• 1 cup (4 ounces) shredded sharp cheddar cheese

Cook first 4 ingredients in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan; stir in macaroni and next 9 ingredients (macaroni through tomato paste). Bring to a boil; cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto each of 8 plates; top with cheese.

Yield: 8 servings

Golden Macaroni and Cheese

• 1 (8-ounce) package elbow macaroni (about 2 cups uncooked macaroni)
• 2 cups milk
• 1/4 cup all-purpose flour
• 1 teaspoon onion salt
• 2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
• 1 cup soft breadcrumbs (4 slices, crusts removed)
• 1/4 cup butter or margarine, melted

Cook macaroni according to package directions; drain well. Set aside.

Place milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.

Stir together flour mixture, 3 1/2 cups cheese, and macaroni.

Pour macaroni mixture into a lightly greased 13- x 9-inch baking dish or 2 (11-inch) oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.

Bake at 350° for 45 minutes or until golden brown.

Yield: 8 servings

Burger Sliders

• 4 slices bacon
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 3 pounds lean ground beef
• 2 tablespoons Worcestershire sauce
• Salt and pepper
• 24 small dinner rolls

In a skillet, cook bacon until crisp. Remove bacon and drain on paper towels. Discard all but 2 Tbsp. bacon fat. Cook onion in bacon fat until translucent, about 3 minutes, then add garlic and cook 30 seconds longer. Remove mixture from pan and let cool. Crumble bacon when cool enough to handle.

In a large bowl combine beef, bacon, onion mixture, Worcestershire sauce and salt and pepper, and mix well. Form into 24 small patties and chill.

Preheat grill to medium; oil when hot. Cook burgers for about 7 minutes for medium rare, turning once halfway through. Serve burgers on rolls.

Yield: 24 servings

Veggie Fried Rice

• 1 (5.3-oz.) bag quick-cooking brown rice
• 1 (8-oz.) package fresh sugar snap peas
• 4 green onions, cut into 2-inch pieces
• 1/2 cup matchstick-cut carrots
• Vegetable cooking spray
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 2 large eggs, lightly beaten
• 3 tablespoons lite soy sauce
• 2 teaspoons dark sesame oil

1. Cook rice according to package directions; drain well.

2. Sauté peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sauté 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.

3. Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil.

Yield: 4 servings

Mexican Tortilla Skillet

• 1 pound ground beef
• 1 clove garlic, minced
• 1 packet store-bought or homemade taco seasoning mix
• 6 burrito-size flour tortillas
• 2 cups pureed canned or fresh tomatoes
• 1/2 cup shredded cheddar cheese
• 1/2 cup salsa
• 1 green bell pepper (optional), seeded and chopped

1. Heat a large skillet over high heat until hot. Add ground beef, garlic, and taco seasoning. Cook until beef is browned, breaking it into small pieces with the side of a spoon and mixing everything together.

2. While beef is browning, slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this.

3. Add tomatoes, salsa, and cut-up tortillas to skillet and cook for 5 minutes over medium heat. If it seems dry, you can add a little water. Once this is heated through, sprinkle cheese over top and cover for a few minutes. Once cheese is melted, it is ready to serve. Sprinkle with chopped green pepper (if using) for a little color, crunch, and a healthy dose of vitamin C.

Yield: 4-6 servings

Refried Bean Tostadas

• 6 (6-inch) flour or corn tortillas
• 3/4 cup fat-free refried beans
• 3/4 cup jarred red salsa
• 1 cup shredded Cheddar (about 2 1/2 oz.)
• 1 tablespoon finely chopped fresh cilantro
• 1 cup shredded Romaine lettuce
• 2 tablespoons sour cream

Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 minutes.

Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes.

Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired.

Yield: 6 servings

Quick Lasagna

30 oz. nonfat ricotta cheese

1/4 cup nonfat parmesan cheese, divided

1 egg

28 oz. low-fat spaghetti sauce, divided

1/2 pkg. (9) lasagna noodles, divided

2 1/2 cups part skim milk mozzarella cheese, divided and shredded

Heat oven to 375F.

In a large bowl, combine the ricotta, 2 tbsp. of the parmesan cheese and the egg. In a 9x13 baking dish, spread 3/4 cup of the sauce. Top with 3 noodles, then 1/2 of the ricotta mixture and 1 cup of the mozzarella cheese. Repeat all the layers then top with the remaining noodles and sauce. Sprinkle with the remaining mozzarella and parmesan cheese.

Cover with foil and bake for 10 minutes or until the noodles are tender.

Yield: 8 servings - 5 points each

Orzo with Chicken and Asiago

1 cup fat-free chicken broth

12 oz. skinned and boned chicken breast, bite size pieces

1 cup water

1 1/4 cups orzo, uncooked

1 cup frozen peas, thawed

1/2 cup asiago cheese, grated and divided

1/4 tsp. salt

1/4 tsp. dried rosemary, basil or oregano

1/8 tsp. black pepper

Combine water and broth and bring to a boil. Add chicken and pasta and bring to a boil. Reduce and simmer for 12 minutes, stirring occasionally. Remove from heat, stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tbsp. cheese.

Yield: 4 servings, 7 pts. each

Mediterranean Chicken with Rosemary Orzo

1 lb boneless skinless chicken breasts, cut into 1 inch strips

1 1/3 cups orzo pasta, uncooked
1 1/2 cups (about 2 medium) zucchini, julienned or chopped
1 medium green pepper, chopped
1 1/2 cups (about 3) plum tomatoes, choppped
2 cloves garlic, minced
1 (14 1/2 ounce) can fat free chicken broth
1 tablespoon chopped fresh rosemary leaf or 1 teaspoon dried rosemary
1/2 cup water
1/2 teaspoon salt

Preparation
1. Spray a 10-inch skillet with cooking spray and heat over medium-high heat.
2. Add the chicken and stir-fry for about 5 minutes (until browned).
3. Stir in the chicken broth, orzo and garlic.
3. Heat until boiling; reduce the heat, cover and simmer for about 8 minutes (or until the liquid is absorbed).
4. Stir in the remaining ingredients; bring to a boil.
5. Cover and simmer, stirring once, for about 5 minutes (until the pepper is crisp-tender and the orzo is tender).

Yield: 4 servings

One serving is approximately 450 grams.
WW POINTS per serving: 7
Nutritional information per serving: 364 calories, 2.7g fat, 3.7g fiber

Beef and Potato Tacos

Filling:

2 teaspoons canola oil
10 ounces potatoes pared and diced
8 ounces extra lean ground beef
1 large garlic clove minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 pinch freshly ground black pepper

Tacos:

8 taco shells
1 cup tomatoes diced
1 cup shredded lettuce
1 1/2 ounces sharp cheddar cheese shredded
1/4 cup nonfat sour cream
1/2 cup chopped cilantro

To prepare filling, place medium nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add potatoes, tossing to coat. cook until golden brown on bottom (do not stir), about 5 minutes. Add 1/4 cup water; bring to a boil. Reduce heat to low; simmer, covered, until potatoes are tender, 2-3 minutes. Uncover and cook 1 minute longer.

Add beef, garlic, oregano, cumin, salt and pepper to potatoes; cook, stirring to break up meat, until beef is no longer pink, 4-5 minutes. Add 1/4 cup water; bring to a boil. Remove from heat.

To prepare tacos, microwave taco shells on high until warm 45-60 seconds. Divide filling, tomatoes, lettuce, cheese, sour cream and cilantro evenly among warm taco shells.

Yield: 4 servings (2 tacos per person) - 8 pts.

Chicken Crepes with Creamy Tarragon Sauce

Filling:

12 ozs skinless, boneless chicken breast - cooked and chopped

1 pkg chopped broccoli

1/2 cup nonfat sour cream

1/4 tsp nutmeg

1/4 tsp salt

1/8 tsp pepper

Crepes:

3/4 cup skim milk

1 large egg

1/2 cup flour

1 tbsp flour

1 tbsp margarine, melted

1 dash salt

Sauce:

2 tbsp flour

1 cup skim milk

1/2 cup chicken broth

1 tbsp tarragon

3 dashes Worcestershire sauce

Salt & Pepper to taste

In a blender combine all the crepe ingredients and blend on high for one minute.

Refrigerate for 20 minutes. While the batter is chilling, prepare the filling. In a medium

bowl combine all ingredients and blend. Set aside. Spray a nonstick sauté pan with

Butter flavored spray. Heat pan on medium high heat for one minute. Pour a scant 1/4

crepe batter into the pan using a circular motion. You will want the crepe to be

approximately 6" in diameter. Slant the pan to evenly distribute the batter.

Cook until the crepe is golden - about 1 minute per side. Remove and place in between

sheets of waxed paper. Continue process until you have 6 crepes. Place 1/3 cup filling

mixture on crepe and roll up tightly. Place seam side down on a serving plate in

a spoke wheel fashion. You will probably have approximately 1/3 cup filling mixture

left over - save.

To Prepare The Sauce: Place flour in a saucepan. Gradually add the milk and chicken

broth, stirring with a whisk until well blended. Stir in remaining tarragon, salt, pepper

and Worcestershire sauce. Add any remaining filling mixture to sauce. Cook over medium

heat for 8 minutes or until sauce is thickened and coats the back of a spoon. Cover crepes

loosely with plastic wrap and microwave on high for approximately 3 minutes.

Pour sauce over crepes and serve.

POINTS: 4

SERVING SIZE: 1 crepe

Yield: 6 servings

Light Crespelle Recipe

Servings: 16 • Serving Size: 1 • Points: 1 pt
Calories: 52 • Fat: 1.4 g • Protein: 2.5 g • Carb: 7.1 g • Fiber: .2 g
Makes 16 crespelles

• 1 cup flour
• 1 1/2 cups 1% milk
• 2 large egg whites
• 1 whole egg
• 1 tsp oil
• 1/2 tsp salt
• Olive oil spray

Put all the ingredients in the blender. To make crespelles, heat a 6" non-stick frying pan on medium-low heat. Lightly spray pan using olive oil spray and pour 2 tablespoons of batter into the pan, slowly swirling the batter around the pan to cover evenly. Cook about 30 seconds. Flip and cook another 10 seconds. Remove andplace on a plate and repeat the process with the remaining batter. Makes 2 cups batter.

Homemade Spinach Manicotti

Servings: 8 • Serving Size: 2 manicotti • Points: 8 pts
Calories: 376.50 • Fat: 18 g • Protein: 24.7 g • Carb: 29.1 g • Fiber: 3.2 g

• 16 oz part skim ricotta cheese
• 2 cups 2% milk reduced fat mozzarella cheese, shredded (reserve 1/2 cup)
• 1 large egg
• 10 oz package frozen spinach, thawed and drained
• 1/4 cup Parmesan Reggiano
• salt and pepper
• 16 crespelles
• 32 oz marinara sauce or Filetto di Pomodoro

Preheat oven to 375°.

In a large bowl, combine ricotta, 1-1/2 cups mozzarella, egg, spinach, parmesan cheese, salt and pepper.



Fill each crespelle with 1/4 cup spinach filling and roll. In a large baking dish, (or two smaller dishes) pour a little sauce on the bottom of the dish. Place rolled manicotti seem side down onto baking dish. Top with a little more sauce and remaining mozzarella cheese. Cover with foil and bake about 20-25 minutes.

Crock Pot Chicken Taco Chili

Servings: 10 • Size: 1 1/4 cups • Old Points: 3 pts • Points+: 5 pts
Calories: 203.7 • Fat: 1.4 g • Carb: 33.3 g • Fiber: 10.0 g • Protein: 16.9 g

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• 1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Crock Pot Santa Fe Chicken

Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
  
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).

Cilantro Lime Rice

Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 6 pts

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 4 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low andcover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Homemade Chicken Stock

Servings: Varies • Serving Size: 1 cup • Calories: 10 • Points: 0 ww points

• 3 chicken breast halves
• 1 onion, quartered
• 1 tomato, quartered
• 1 cup carrots
• 2 celery stalks
• 2 cloves garlic
• 2-3 sprigs thyme
• 3 bay leaves
• fresh herbs like cilantro or parsley (I used cilantro)
• whole peppercorns
• kosher salt

Place all ingredients into crock pot and fill with water. Cover and cook on high for 4 hours or low for 8 hours.

When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.

If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months. When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

Chicken and White Bean Enchiladas

Servings: 8 • Serving Size: 1 enchilada • Points: 4 ww pts
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g


Chicken and White Bean Filling:

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz) chopped green chiles
• 15.5 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

Green Chile Enchilada Sauce:

• 1 tsp butter
• 1/2 cup chopped white onion
• 2 tbsp flour
• 1 cup fat free chicken broth
• 7 oz can chopped green chile
• 2 jalapeños, chopped (I used jarred)
• salt
• 1/2 cup light sour cream

• 3/4 cup reduced fat Mexican cheese
• 8 medium low carb tortillas
• chopped fresh cilantro or scallions (or both!)

Preheat oven to 375°.


For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover.Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowlywhisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish.Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.