Pizza Hot Dish
January 28, 2008, 8:34 pm
Filed under: Beef, Italian, low fat, Pasta, weight watchers

Pizza Hot Dish
from PirateGirl04

3 c. whole wheat egg noddles (7 oz)
1 (10 oz) package mushrooms, sliced
1 large orange bell pepper, cut into strips ( I left this out)
1 onion chopped
1/2 extra-lean ground beef (I used ground turkey)
1 1/2 c. reduced fat spaghetti sauce
1 (10 3/4 oz) can reduced fat condensed cream of chicken soup
3/4 c. reduced fat shredded cheddar cheese
1 (31/2 oz) package of turkey pepperoni
1/4 lb olives, pitted and sliced
2 Tbsp. reduced fat grated parmesan cheese

1. Preheat the oven to 350 F. Spray a 2 qt baking dish with nonstick spray. Cook the noodles as directed. Rinse and drain.
2. Spray a large nonstick skillet with nonstick spray. Cook the next 3 ingredients over medium-heat for 5 minutes. Add the beef and cook until browned. Add the spaghetti sauce, soup, 1/2 c cheddar cheese, adn the noodles. Spoon into the baking dish.
3. Bake until hot, about 40 mins. Top with remaining cheddar and remaining ingredients. Bake 5 mins longer.

Nutritional Information
(per 1 cup serving) 267 Cal, 8G fat, 2G sat fat, 0 G trans fat, 34 MG chol, 1064 MG sodium, 32 G carb, 4 G fiber. WW Points = 5

White Chicken Chili
January 28, 2008, 8:30 pm
Filed under: Chicken, Chili

White Chicken Chili
from MelissaMc22

4 Chicken Breasts (boiled then diced)
3 cans of Chicken Broth (15oz can)
1 jar of Northern beans
2 small cans green chilis (I usually use only 1)
1 onion (I use 1/2)
2 Tbsp oregano
2 Teaspoon crushed red pepper
1 1/2 teaspoon garlic powder

Combine above and cook for 1 hour, then add 2 cups milk, turn down heat and cook for 30 more minutes.

Crockpot Mexican Cheesy Bean Soup
January 28, 2008, 8:29 pm
Filed under: Cheese, Mexican, slow cooker, Soup, Vegetarian

Crockpot Mexican Cheesy Bean Soup
from little-peanut

2 c. chopped zuccini
1/2 c. chopped onion
1/2 c. chopped red or green pepper
1 can rotel diced tomatoes and green chillies
1 can black beans
1 can whole kernel corn
1 jar cheddar cheese pasta sauce
1 c. low sodium chicken or vegetable broth

Mix all ingredients together in crockpot. Cook on low 6-7 hours or on high 3-4 hours. Super yummy. kinda spicy. Not too cheesy.

Parmesan-Corn Bread Muffins
January 28, 2008, 8:27 pm
Filed under: Bread, Cheese

Photo Courtesy

Parmesan-Corn Bread Muffins
from spartansuzi

1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup fat-free buttermilk
3 tablespoons vegetable oil
2 large egg whites, lightly beaten
Cooking spray
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 425°.

Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.

Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese. Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Yields 10 muffins (1 muffin per serving)

Nutritional Information
CALORIES 151(29% from fat); FAT 4.9g (sat 1.1g,mono 1.2g,poly 2.4g); PROTEIN 4.3g; CHOLESTEROL 2mg; CALCIUM 110mg; SODIUM 229mg; FIBER 0.6g; IRON 1mg; CARBOHYDRATE 21.9g

Goat Cheese and Arugula over Penne
January 28, 2008, 8:25 pm
Filed under: Cheese, Pasta, Vegetarian

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Goat Cheese & Arugula over Penne
from curlypie1

5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta


1.  Cook pasta in a large pot of boiling salted water until al dente.

2.  Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.

3.  Drain pasta, and toss with goat cheese mixture.

Chipotle Barbeque Burgers with Slaw
January 28, 2008, 8:18 pm
Filed under: Beef, low fat

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Chipotle Barbeque Burgers with Slaw
from laura_lou

1/2 cup dry breadcrumbs
2 tablespoons barbecue sauce
1 tablespoon chopped chipotle chiles, canned in adobo sauce
1 teaspoon bottled minced garlic
1 pound lean ground beef
1 large egg
Cooking spray
2 cups cabbage-and-carrot coleslaw
1 tablespoon reduced-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon sugar
1 teaspoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (1 1/2-ounce) hamburger buns

1. Combine first 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 4 minutes on each side or until a meat thermometer registers 160°.

3. Combine coleslaw and next 6 ingredients (through pepper) in a large bowl; toss well. Place 1 patty on bottom half of each bun; top each serving with 1/2 cup coleslaw mixture and top half of bun.

4 servings (serving size: 1 burger)

Nutritional Information
CALORIES 358(23% from fat); FAT 9.1g (sat 3g,mono 2.7g,poly 1.9g); PROTEIN 32.1g; CHOLESTEROL 115mg; CALCIUM 112mg; SODIUM 609mg; FIBER 2.6g; IRON 4.3mg; CARBOHYDRATE 36.3g

Pepperoni Pinwheels
January 28, 2008, 8:13 pm
Filed under: Appetizers, Italian

Pepperoni Pinwheels
from ML*

1 package of pepperoni (~16 oz)
1 egg (separated by white and yolk)
2 packages of pillsbury crescent rolls
1 cup mozarella cheese
basil to taste

1.  In a small bowl, combine diced pepperoni, egg yolk, mozarella, and basil. Separate crescent dough into four rectangles; seal perforations.

2. Spread cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices.

3.  Brush with egg whites and bake 350 until golden brown